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"Such a wonderful recipe! It makes a very crusty, chewy exterior and an elastic bubbly inside and perfect for olive oil dipping. I only coat it with flour."
"These were so good I wrote a haiku to describe their excellence:Pillowy softnessRich, delicate, and quite sweet.No need for icing!Need I mention that I will be sticking with these bad boys for all my sugar cookie needs?"
"Fabulous! I didn't ice the cake, and I think I prefer it that way. It's dense and moist and perfect for an afternoon snack. I also added a teaspoon each of ground cloves and nutmeg, which turned out really well."
"I am delighted to say that I have FINALLY found a sugar cookie that stays soft and doesn't puff up in the middle. I also replaced the baking soda and cream of tartar with the equivalent amount of baking powder, and it turned out fine. Thanks for a fabulous recipe!"
"I have made this twice now in the last week, the only modification being an exchange of thick, sweetened Greek yogurt for the sour cream. It is an excellent pumpkin bread - dense, sweet, and spicy."
"These weren't bad, but the predominant taste was definitely egg. I would suggest undercooking them by a hair, but whatever filling you use will probably mask the egginess anyway. Besides, the trade-off is for a healthier dessert option, which I'll take any day."
"EXCELLENT pancakes! I actually cut out almost all of the oil and used only about two teaspoons. These are soft and fluffy but with just the right weight and density that a really good pancake needs."