1,550 baking powder recipes

Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.

Double chocolate chip cookies with melted semisweet chocolate in the dough plus chocolate morsels and walnuts folded in. Rich, fudgy, and intensely chocolatey drop cookies.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.

Fat-free chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites instead of butter. Soft, fudgy, and intensely chocolatey with zero added fat.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Pecan coffee cake with a thick brown sugar-cinnamon crumb topping loaded with pecans. Egg whites keep the cake tender and light under that crunchy crust.

Old-fashioned chocolate sheath cake with cocoa, buttermilk, and a hint of cinnamon, frosted while still hot from the oven. A classic Texas-style sheet cake with a fudgy topping.

Chocolate chunk cookies with hand-cut semi-sweet chocolate pieces and walnuts, topped with a melted chocolate glaze. Triple chocolate intensity in every cookie.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Maple macadamia biscotti made with real maple syrup, maple extract, applesauce, and chopped macadamia nuts. Twice-baked to a crisp, dry crunch for dunking in coffee.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.