2,196 bake recipes

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.

Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.

Fudgy reduced-fat chocolate brownies with half the fat using egg whites and low-fat margarine. Guilt-free chocolate treat with chocolate chips in every bite, ready in 50 minutes.

Sweets don't have to be always connected with high sugar, high fat and unhealthy. A few healthy twists, now you can enjoy these delicious cookies without feeling guilty at all.

Everything but the kitchen sink is here in this recipe that makes scrumptious cookies everyone will love.

Rich double-chocolate cake or brownies from one batter: melted unsweetened chocolate plus a fold of chocolate chips, baked thick for brownies or thin for cake. Topped with chocolate glaze.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

Much lighter than classic cheesecake, and it is very smooth and flavorful, nice and creamy flavor from ricotta cheese and sour cream, lemon juice and zests add the refreshing citrus taste into the cheese pie; and the almond crust was flaky, nutty and tangy.