Recipes with baking powder

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

A savory quick bread packed with sharp cheddar cheese and dill, no yeast required. Mix, spoon into pans, and bake for tender, golden loaves with a crumbly, biscuit-like crumb.

Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.

Raspberry chocolate coffee cake with layers of fresh berries, chocolate chips, and almond streusel. A tender vanilla batter baked with two layers of fruit and crumbly nut topping.

Fig rum loaf with dried figs, dark rum, orange zest, and chopped walnuts. A dense, aromatic quick bread that improves with an overnight rest, perfect for holiday baking and gifting.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Gluten-free vanilla cake built on almond meal and coconut flour for a tender, grain-free crumb. A simple, fuss-free cake to serve with whipped cream and fresh fruit, no special flour blend needed.

Golden brown coffee cake is a buttermilk bundt with a brown sugar and walnut crumb layer running through the middle and crowning the top. Tender crumb, caramel notes, breakfast-table classic.

Mediterranean semolina olive oil cake with lemon zest, almond extract, and cinnamon sugar topping. Moist Italian-inspired torte drizzled with honey and toasted almonds, perfect for brunch or elegant dessert.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Crisp, flourless oatmeal pecan lace cookies with a delicate see-through pattern and buttery caramel snap. Five minutes of mixing, eight minutes to bake, perfect rolled into cornucopias.

Pineapple pound cake uses frozen pineapple juice concentrate as the main sweetener for a no-added-sugar loaf with tropical citrus flavor. Seven-ingredient pantry cake.

Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.