9,160 bake recipes

Chicken delish is a lattice-topped chicken and ham pie with toasted almonds, mushrooms, and a nutmeg-spiced cream broth poured over the top. Classic midcentury potluck casserole, baked golden.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Sweet-savory quick bread with chopped dates, shredded cheddar, and walnuts baked into a moist loaf. Slice it thin for tea time or toast it with butter. Even better the next day.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Easy snack cake loaded with apples, mini chocolate chips, and pecans. No mixer needed. Apple juice keeps it moist while cinnamon adds warmth. Dust with powdered sugar or top with whipped cream.

Chocolate chip squares made in the microwave with oats, brown sugar, and chopped nuts. Chewy, no-oven-needed bars ready in under 30 minutes.

Chocolate potato cake made with hot mashed potatoes for an incredibly moist crumb, cocoa, cinnamon, and folded egg whites. Finished with tangy cream cheese frosting.

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

If you like fudge and moist cake--this one's for you! Extremely easy to make.

Official Government Chocolate Chip Cookie Units recipe

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Hearty whole grain bread loaded with oats, wheat germ, bran, and chopped pecans. This rustic loaf delivers nutty flavor and dense texture with a crunchy sunflower seed topping.