30 Easy Baking Recipes For People Who Can't Cook (But Want To Impress Their Friends)

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easy baking recipes

The idea of baking can be intimidating to some. Whether it comes down to mastering our favorite sweet or salty snack, baking is one of the those trades that take time to master.

But We know that not all of us have the time nor patience to become master bakers, or even know how to cook! That's why we've comprised a list of our favorite easy baking recipes fit for everyone, even newbies! 

1. Super Easy Chocolate Cake


A post shared by Emma @ KitchenMason (@kitchenmason) on Aug 26, 2018 at 10:55am PDT

It doesn't matter who you are, how old you are, or where you come from — there is one unifying and underlying love that brings us all together: chocolate. And this chocolate cake from Kitchen Mason is not only incredibly easy (as far as cakes go) but super delicious. 



  • 1 1/4 cup of plain flour
  • 2 teaspoons baking powder
  • 1/4 cup of cocoa powder
  • 3/4 cup of dark muscovado sugar
  • 3/4 cup of unsalted butter, room temp & cubed
  • 3 eggs, room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules, dissolved in 2 tsp water
  • 3.5 ounces dark chocolate, melted
  • Pinch of salt


  • 3/4 cup of unsalted butter, room temp & cubed
  • 1 1/2 cups of icing sugar
  • 6.5 ounces dark chocolate, melted


  1. Lightly grease the base and sides and line the base of the two sandwich tins with baking paper, set to one side until they’re needed. Oh, and preheat your oven to 350 degrees.
  2. Next, place all the sponge ingredients into an electric stand mixer or a large bowl with an electric hand whisk. Take care to heed my notes! (Room temp, melted etc)
  3. Mix until everything is smooth and blended nicely. Please take care to not over mix here – only beat just until it’s smooth, blended and there’s no more lumps of butter.
  4. Divide the mixture between your two lined sandwich tins and smooth out with a spatula. If you’re oven is particularly bad at creating domes in the middle, put a slight dip in the centers to combat it.
  5. Easy chocolate cake recipe batter divided between two tins
  6. Bake in the preheated oven for 15-18 minutes until a skewer inserted into the center comes out clean and the edges are just starting to come away from the tin. Please be careful not to over bake them — that is guaranteed dry cake territory! Check with a skewer at around the 13 min. mark just in case. All ovens are different and, believe it or not, you know yours better than anyone else. Go with your gut, just try not to open the door too early.

RELATED: 30 Best 4-Hour Slow-Cooker Recipes (For A Quick, Slow Meal That Tastes Amazing)

2. Chicken Sausage Pizzas with Broiled Zucchini and Fresh Oregano


A post shared by HelloFresh US (@hellofresh) on Aug 24, 2018 at 3:35pm PDT

Contrary to popular belief, baking doesn't just mean sweet desserts, but can cover a wide arrangement of foods, like pizza. HelloFresh's Head Chef and Recipe Developer Claudia Sidoti's favorite quick and easy meals for baking newbies is flatbread pizza.

"They’re a healthier twist on a takeout staple, and once you get the base down, they can easily be customized with toppings for taste preferences. Plus, there’s an element of fun to making your own pizza and it makes a great date night activity for couples!" she says.


  • 1 zucchini
  • ¼ ounce oregano
  • 1 teaspoon Italian seasoning
  • 9 ounce Sweet Italian chicken sausage
  • 2 flat breads (*found in the same aisle as cookie dough) 
  • 1 can crushed tomatoes
  • ½ cup mozzarella cheese
  • 3 tsp olive oil
  • Salt
  • Pepper


  1. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Slice zucchini into ½-inch-thick rounds. Pick oregano leaves from stems; discard stems. Roughly chop leaves.
  2. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and ½ tsp Italian seasoning (we’ll use more later). Place under broiler and broil until softened and browned, 5-7 minutes. (Tip: Keep an eye on the zucchini — it can burn.) Remove sheet from broiler, then adjust oven temperature to 450 degrees.
  3. Heat a drizzle of olive oil in a large pan over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan along with half the oregano, breaking up meat into pieces. Cook, tossing, until browned and no longer pink, 4-6 minutes. Remove pan from heat.
  4. Place flat breads on another lightly oiled baking sheet. Season with salt and pepper. Spread a thin layer of tomatoes across the tops of the flat breads (we used half the box). Sprinkle with salt, pepper, and ½ tsp Italian seasoning (you’ll have some left over). Scatter evenly with mozzarella, then follow with sausage and zucchini.
  5. Bake pizzas in oven until flat breads are golden brown at the edges and cheese is melted, 4-6 minutes.
  6. Scatter remaining oregano over pizzas (to taste), then cut pizzas into slices and serve.

3. Shepherd's Pie

Shepard’s pie is one of those home cooked meals that just bring us back to feeling all warm and comfy (it’s most likely because the dish is topped with mashed potatoes). Contrary to many people’s belief, Shepard’s pie is made with ground lamb and not ground beef (that’s apparently a completely different dish).

Another fun thing about baking Shepard’s pie is that once you’ve got done the basics it’s fun to experiment with different flavors or additions. For example, in the fall I love switching to sweet potato and adding in Brussel sprouts to take advantage of seasonal recipes. 


  • 1-1/2 lbs of ground beef
  • 1 large onion (diced)
  • 3-4 garlic cloves (crushed or minced)
  • 2 teaspoons of salt (or to taste)
  • 2 teaspoons of pepper (or to taste)
  • 2 tablespoons of garlic powder
  • 2 teaspoons of paprika
  • 2 teaspoons Worcestershire sauce
  • 1 can of corn (drained)
  • 1 can of French-style green beans (drained)
  • 1 can of chopped or diced carrots (drained)
  • 2 packages of instant mashed potatoes (prepared according to the package directions) OR 32 ounces [4 cups] of peeled, cooked, and mashed potatoes
  • 2 tablespoons of dried parsley
  • 8 ounces of shredded cheddar cheese (optional)


  1. Cook the ground beef in a large skillet; drain the excess fat.
  2. Season the drained ground beef with the salt, pepper, garlic powder, paprika, and Worcestershire sauce.
  3. Stir the drained cans of corn, green beans, and carrots into the seasoned ground beef.
  4. Spread a thin layer of the cooked mashed potatoes on the bottom of a 9x13 baking dish that has been sprayed with non-stick cooking spray.
  5. Layer the cooked ground beef and vegetable mixture on top of the thin layer of mashed potatoes.
  6. Top the beef and vegetable mixture with the remaining mashed potatoes; spread it evenly to cover the beef and vegetable mixture.
  7. Bake the beef, vegetables, and mashed potatoes for about 20 minutes (until heated through) in an oven pre-heated to 350ºF.
  8. Remove the dish from the oven after 20 minutes and sprinkle the cheddar cheese evenly on top; then sprinkle the parsley on evenly.
  9. Return the dish to the oven and bake for another 5 to 10 minutes, or until the cheese is melted.
  10. Remove the dish from the oven; serve the shepherd’s pie warm.

4. Berry Blue Muffins


A post shared by Raddish Kids (@raddishkids) on Aug 6, 2017 at 9:11am PDT

Cuter than the name, these adorable Berry Blue Muffins from Raddish Kids are so easy to make, a kid could bake them. Plus all the anti-oxidants from the blueberries make the dish completely healthy, right?


  • 2 1/2 cups of flour
  • 1 egg
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of vegetable oil
  • 1 cup of plain or Greek yogurt
  • 1 cup of sugar
  • 1 1/2 cups of fresh blueberries


  1. Preheat oven to 375 degrees.
  2. Line muffin tin with paper liners or grease with cooking spray.
  3. Whisk flour, baking soda, baking powder, and salt in a medium bowl (set aside).
  4. Crack egg into large bowl. Whisk egg until smooth and yellow. 
  5. Add oil, yogurt, and 1 cup of sugar. Whisk until combined. 
  6. Add flour mixture to large bowl. Gently stir until just combined. 
  7. Add 1 teaspoon of batter to the bottom of each muffin cup
  8. Add blueberries to the remaining batter in large bowl. 
  9. Fill the muffin cups to the top with the remaining blueberry batter.
  10. With a spoon, sprinkle 2 teaspoons sugar on top of the muffin.
  11. Bake for 20-25 minutes or until a toothpick inserted comes out clean. 

5. Jalapeño Corn Bread

You don’t have to be a southern to have Jalapeño Cornbread baking in your oven, and what we love about this recipe is the complex and "punch/kick" flavors that come from Mrs. Renfro’s salsa. When we’re new to the cooking and baking scene or don’t have much time, it’s always nice to have help from over the counter products, whether salsas, dry rubs, or sauces/seasoning. 


  • 1 cup flour
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1/3 cup sugar
  • 1 cup cornmeal
  • 1 cup milk
  • 1 egg, beaten
  • ¼ butter, melted
  • ½ cup Mrs. Renfro's Nacho Sliced Jalapeno Peppers, drained & diced


  1. Preheat oven to 425°.
  2. Grease iron skillet and place into oven.
  3. In a bowl, mix flour, salt, baking powder, sugar, and corn meal.
  4. Add milk, egg, butter, and diced peppers and stir until combined.
  5. Pour into hot skillet and bake for 20 minutes or until golden brown.

6. Carrot Cake Muffin


The key to these moist and delicious muffins is finding good apple butter. Be sure to choose one that has no added sugars: nothing but apples. These muffins are sweetened by the combination of apple butter and date paste for a depth of flavor you’ll adore.


  • 2 cups of white whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups of shredded carrots
  • ½ cups of raisins
  • ½ cups of chopped walnuts
  • 1 cups of apple butter
  • ¼ cups of date paste
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cups of olive oil


  1. Preheat oven to 350°. Line a muffin tin with paper cups.
  2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts.
  3. In a separate bowl, combine the apple butter, date paste, eggs, vanilla, and oil. Stir until smooth.
  4. Add the wet mixture to the flour mixture. Stir until thoroughly moistened.
  5. Spoon the mixture into the prepared muffin cups, filling them two-thirds of the way. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Easy Jello Cookies

Who said Jello was made for being eaten during lunch time in a snack pack? This fun recipe merges your favorite childhood snack with a fancy twist. 


  • 3.5 oz cutter
  • 1/4 cup caster sugar
  • 170 g gelatin
  • 1 egg
  • 1/2 cup self-raising flour


  1. Into a mixer, add and mix the Butter, Caster Sugar, and Gelatin.
  2. Crack the egg into the mixture, and mix until combined. Then add in the self-raising flour, and combine everything well.
  3. Take spoon fulls of the mixture, roll it into a ball, and place it onto a cookie sheet lined with some baking paper. Press the ball with a back of a fork, and continue with the rest of the dough.
  4. Bake inside a preheated oven under 355 degrees F for about 10 minutes.

8. Caramel Hand Pies

If you can manage to actually make these delicious hand pies before eating the entire jar of sea salt caramel, you're will power and determination is strong... very strong. These are fun treats to serve at parties as they're not only tasty but fun and festive for any occasions. What we also love about this recipe is that you avoid having to make the caramel from scratch (which takes a ridiculous amount of time).


Basic pie dough:

  • 8 teaspoons of unsalted butter, room temperature
  • 1 ¼ cups of sugar
  • 1 large egg
  • 1/3 cup plus 1 t. cream cheese, room temperature
  • 2 T. buttermilk
  • 1 t. pure vanilla extract
  • 3 c. all-purpose flour
  • ¼ t. baking soda
  • 1 t. baking powder
  • Zest of 1 lemon
  • ½ t. salt


  • 2 Apples, cut in small chunks
  • ¼ Teaspoons cinnamon, plus 1 T. sugar
  • 1 Teaspoon of water
  • ½ Jar of BumbleBerry Farms Lovers' Leap Sea Salt Caramel


  1. Preheat oven to 375 degrees.
  2. Combine butter and sugar in medium bowl; beat on medium speed until light and fluffy (about 5 minutes). Add the egg to the sugar mixture and beat until just blended.
  3. Add the cream cheese, buttermilk, and vanilla extract. Beat until well combined.
  4. In a separate bowl, combine the remaining dough ingredients and add to the cream cheese mixture. Combine with mixer.
  5. Transfer dough to a piece of plastic wrap, and using your hands, press the dough into a 1-inch-thick patty. Wrap well and refrigerate for at least one hour.
  6. Place apple chunks in a bowl, then add cinnamon, sugar, and water. Mix thoroughly until apples are coated.
  7. Divide the refrigerated dough in half on a floured work surface. Roll out one half of the dough to 1/8” thickness. Using a 4 ½” round biscuit cutter, cut circles out of the dough, then transfer to a baking sheet lined with parchment paper.
  8. Top each dough circle with a tablespoon of apple mixture. Add a teaspoon of Sea Salt Caramel Honey Cream to the apples.
  9. Using your finger, wet the rim of the circle with water.
  10. Place dough circle on top of each pie, and pinch the two dough circles together.
  11. Using a fork tine, gently prick the top of the hand pie.
  12. Sprinkle pie tops with sugar
  13. Bake until hand pies are golden brown and just slightly cracked, about 20-25 minutes. Remove the pies from the oven and let stand to cool slightly before serving.

9. Best Chewy Brownies


A post shared by In The Raw® (@intheraw) on Jun 7, 2017 at 11:33am PDT

Brownies are everyone's favorite bake sale to-go item. While you avoid having to buy extra cupcake holders and skip out on frosting, when it comes to frosting it's all about the taste. And oh my goodness, these brownies taste delicious.


  • 7 tablespoons unsalted butter
  • 4 ounces dark (60-62 percent) chocolate, finely chopped
  • 1/2 cup sugar
  • 1/2 cup Monk Fruit In The Raw® Bakers Bag
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup chopped walnuts


  1. Place a rack in the center of the oven, Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.
  2. Melt the butter in medium-size microwaveable bowl. Add the chocolate and let stand for 2 minutes. Using a whisk, stir vigorously until the chocolate is melted and the mixture is smooth. If necessary, let stand until lukewarm, 3-5 minutes.
  3. Whisk in the sugar and Monk Fruit In The Raw® Bakers Bag. One at a time, whisk in the eggs. Stir in the vanilla. Using a flexible spatula, mix in the flour; leaving some white streaks is better than over-mixing. Stir in the nuts. Spread the batter in the prepared pan in an even layer.
  4. Bake for 22 minutes, or until a toothpick inserted into the center comes out almost clean. Set the pan on a wire rack and cool completely. Cut the brownies into 12 squares.

10. Churros 

Buzzfeed created a way to provides us with the easiest how to cook, bake, and chop recipes that are at our disposable. Plus, the video to each takes about all of 30 seconds to watch, and when we're busy with our hectic schedules it's a breath of fresh air to the baking process.

Now, talking about churros. These Mexican traditional desserts are not only cinnamon sugar heaven, but are baked rather than traditionally fried so you don't have to worry about messing with boiling hot oil (and still get all the amazing flavors)!


  • 1 cup water
  • ⅓ cup butter
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 1 cup flour
  • 1 teaspoon vanilla
  • 2 eggs
  • ⅓ cup butter
  • Melted cinnamon sugar


  1. Preheat oven to 350°F/180˚C. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil. Turn off the heat and stir in the flour.
  2. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
  3. Transfer mixture to a piping bag with a 5 point, or star, tip. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
  4. Bake for 10 minutes, then broil until golden brown.
  5. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.

11. Baked Potato Wedges

While potatoes (in any form) are mostly everyone's favorite item on the table, these baked potato wedges are a great recipe to know because unlike frying potatoes you're getting a kick of flavor without excess oil and fats.


  • Potatoes (try to use young potatoes with very thin skin), 500 gr
  • A bit of oil/molted butter


  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp fennel seeds
  • Salt


  1. Wash nicely the potatoes and cut them into 4 wedges. Put them into a mixing bowl.
  2. Add the spices and some salt and give it a nice mix.
  3. Add 2 tsp of oil or molted butter and give it a mix again.
  4. Cover a pan with baking paper, add the potatoes and and bake at 400 degrees for 20-25 minutes.

12. Mrs. Renfro’s Craft Beer Salsa Quinoa Bake

Just seeing the words quinoa and beer in a sentence has us all kinds of confused, but somehow the combination works. This yummy dish will sure be a topic of conversation at your next dinner party.


  • 1 Jar Mrs. Renfro's Craft Beer Salsa
  • 1/2 Cup of uncooked quinoa
  • 1 Cup of water
  • 1 Small onion, diced
  • 1 Small zucchini, diced
  • 1 Small yellow squash, diced
  • 1 Medium bell pepper, diced
  • 1/2 tsp Salt
  • 3 Eggs
  • 1/2 Cups of shredded cheddar cheese
  • 1 tbsp Olive oil


  1. Combine water and quinoa in a small saucepan
  2. Bring to a boil
  3. Cover and reduce heat to low
  4. Let simmer for 15 minutes. Remove from heat. Set aside
  5. Preheat oven to 375°F
  6. In a large skillet, heat olive oil over medium heat
  7. Add diced onion and sauté until soft and slightly translucent
  8. Add squash and zucchini and continue sautéing for another 2 minutes
  9. Add bell pepper and continue cooking for another minute
  10. Remove from heat
  11. Stir in cooked quinoa
  12. Add Mrs. Renfro's Craft Beer Salsa
  13. Stir until everything is well-combined
  14. With a large spoon make three wells in the quinoa mixture
  15. Crack one egg into each of the wells
  16. Bake for about 10 minutes or until the eggs are set at your desired doneness
  17. Sprinkle cheese on top
  18. Serve with guacamole and sour cream

13. Baked Cinnamon Donut Holes


A post shared by Raddish Kids (@raddishkids) on Apr 3, 2018 at 3:55pm PDT

Taking the mystery out of donuts, this recipe was specially made for kid's baking. But let's be real: we could also use the assistance and simplified donut recipe. And guess what? It's still delicious. 



  • 1 Cup of flour
  • 1 Teaspoon of baking powder
  • 1/3 Cup of sugar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon cinnamon
  • 1 Egg
  • 1/2 Cup of milk
  • 3 Teaspoons of canola oil
  • 1 Teaspoon vanilla 


  • 6 Teaspoon of melted butter
  • 6 Teaspoons of sugar
  • 2 Teaspoons cinnamon 


  1. Whisk together flour, baking powder, sugar, salt, and cinnamon in medium bowl.
  2. Crack egg into large bowl. Whisk in milk, vanilla, and oil. Add flour mixture and stir until just combined.
  3. Fill mini muffin cups halfway. Bake 8-10 minutes, until a toothpick inserted comes out clean.
  4. Cool slightly. Mix cinnamon and sugar in small bowl. Dip donuts in melted butter, then roll in cinnamon sugar. 

14. Chai-Spiced Cheesecake Muffins

As we're in the midst of fall, it's only fitting that we incorporate Chai everything into our baked goods. This Tasty recipe does that and in the simplest way. 


  • 1 3/4 Cups of flour 
  • 2 Teaspoons of cinnamon 
  • 1/2 Teaspoon of ginger
  • 1/2 Teaspoon of nutmeg
  • 1/2 Teaspoon of baking soda
  • 1/2 Teaspoon of salt
  • 2 Cups of apple sauce
  • 1 1/4 Cups of brown sugar
  • 2 Eggs
  • 2 Tablespoon of vanilla 
  • 1/2 Cup of vegetable oil
  • 8 Ounces of softened (room temperature) cream cheese
  • 1/4 Cup of white sugar


  1. Combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt into a bowl. Whisk the ingredients together until their evenly mixed.
  2. Combine the apple sauce, brown sugar, eggs, 1 tablespoon of vanilla, and vegetable oil into a bowl. Whisk together until the ingredients are evenly mixed.
  3. Slowly add in the flour mixtures into the applesauce mixture. Stirring until both mixtures are evenly combined. 
  4. For the filling: combine the softened cream cheese, 1 tablespoon of vanilla, and white sugar into a bowl. Whisk together (using a fork to work through the cream cheese) until the texture of the cream cheese resembles more of thicken liquid and all ingredients are evenly mixed. 
  5. In the muffin tray, fill with cupcake/muffin liners and pour the flour/apple sauce mixture into the cups, filling a little over half way. 
  6. Add in a dollop, or teaspoon (pending preference) of filling into the center of each muffin and mix in slightly by using a toothpick. 
  7. Preheat the oven to 400 degrees and once set, add in the muffins for 15 minutes or until the tops are golden brown. 

15. Macaroons

Known as one of the more difficult baking dishes in the books, Tasty took the difficulty and fancy French language of Macaroons and made it easier for us non-bakers to create. Plus, whether bringing it to the office or serving around a party,  you'll be sure to impress everyone. 



  • 1 ¾ cups powdered sugar
  • 1 cup almond flour, finely ground
  • 1 teaspoon salt, divided
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 drops pink gel food coloring

Vanilla buttercream:

  • 1 cup unsalted butter, 2 sticks, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream


  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  10. Preheat the oven to 300˚F (150˚C).
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  14. Transfer the buttercream to a piping bag fitted with a round tip.
  15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  16. Place in an airtight container for 24 hours to “bloom”.

16. Gluten Free Chocolate Chip Cookies

No one likes Gluten, right? We just LOVE the dishes that contain gluten. But Nosh with Tash created a way from us to have the best things in life (cookies) but without evil gluten. 


  • 1 Cup almond flour
  • ¼ Cup coconut flour
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • ½ Cup honey
  • 6 Tablespoons coconut oil
  • 6 Tablespoons almond butter
  • 1 Egg, room temperature 
  • 1 ½ Teaspoon vanilla extract
  • 1 Cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl combine almond flour, coconut flour, baking soda and salt 
  3. In a stand mixer, or another bowl if you’re mixerless, cream the honey and coconut oil 
  4. Add almond butter, egg and vanilla 
  5. Carefully mix the flour mixture into the wet ingredients
  6. Stir in chocolate chips and mix just until combined
  7. Roll the dough into balls the size of golf balls 
  8. Sprinkle with a touch of sea salt 
  9. Bake for 12 minutes or so

17. Homemade Dinner Rolls

Nothing beats homemade and fresh rolls at a table. With this roll recipe, Guiding Stars gives a pre-bake tip: Ahead of time, prepare the rolls through step 6 and refrigerate overnight. Remove from the refrigerator and let rise until almost doubled in size (3 hours 30 minutes). Bake as directed.


  • 1½ cups low-fat milk, warmed
  • ¼ cup sugar
  • ¼ cup unsalted butter, melted
  • ¼ cup canola oil
  • 3 eggs, divided
  • 2¼ tsp. yeast
  • 3 cups whole wheat flour
  • 2 cups cake flour, divided
  • 1¼ tsp. salt
  • 2 Tbsp. wheat germ


  1. Whisk together milk, sugar, butter, oil and 2 eggs in a large bowl.
  2. In a separate bowl, whisk together yeast, whole wheat flour, 1½ cups cake flour, and salt.
  3. Gradually stir the dry ingredients into the wet ingredients to create a sticky dough.
  4. Sprinkle remaining ½ cup cake flour on a work surface. Turn dough onto flour and knead until all the flour is incorporated and bread comes together (6-8 minutes).
  5. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray, and cover with plastic wrap. Let rise at room temperature until doubled in volume (1 hour 30 minutes).
  6. Coat a 9″x 13″ baking pan with cooking spray. Turn the dough out onto a lightly floured surface and divide into 24 even portions. Form each into a ball, arrange in pan, and cover with plastic. [If following make-ahead instructions, refrigerate the rolls now.]
  7. Let the rolls rise at room temperature until almost doubled in size (1 hour 15 minutes).
  8. Preheat oven to 400ºF. Whisk the remaining egg in a small bowl, and brush the tops of the rolls. Sprinkle with wheat germ. Bake the rolls until light brown and springy (20-25 minutes).

RELATED: These 10 Ingredients Are All You Need In Your Kitchen Pantry

18. Easy Cheese Souffle

Name something better than cheese... we'll wait. Now add bread and a kick of pepper, and what do you get? A heavenly dish. 


  • 4 Egg Yolk
  • 4 Egg White
  • 1/2 cup Dried Breadcrumbs
  • 1.2 oz Butter
  • to taste Butter
  • 1/4 cup Flour
  • 1 1/4 cup Milk
  • 2 cup Cheddar Cheese
  • 2 tsp Dijon Mustard
  • 1 pinch Cayenne Pepper
  • *For taste Salt and Pepper


  1. Brush four 1 1/2-cup sized ceramic ramekins with Butter. Evenly divide the Dried Breadcrumbs among the containers and shake around to coat the sides. Dump out any excess crumbs.
  2. In a saucepan over medium heat, allow Butter to melt. Add Flour and cook for 2 minutes, or until the mixture starts to bubble up. Take it off the heat.
  3. Add in half of the Milk. Whisk together until smooth, and then add the remaining milk. Whisk again. Return the saucepan to the heat until the mixture boils and thickens. Take it off the heat.
  4. Add Cheddar Cheese, Dijon Mustard and Cayenne Pepper. Stir together until smooth.
  5. Stir in Egg Yolk and season with Salt and Pepper.
  6. Whisk Egg White until mixture forms soft peaks. Gently fold it into the cheese mixture 1/4 at a time.
  7. Divide the souffle mixture between the 4 ramekins.
  8. Bake at 200 degrees C for 10 minutes, or until golden and puffed.

19. Baked Spaghetti Cakes


A post shared by Newman's Own (@newmansown) on Jun 14, 2018 at 12:11pm PDT

Who knew you could bake spaghetti? Apparently Newman's Own did, and it's delicious! Take a traditional dish like Italian spaghetti and create a baked contemporary dish. 


  • 1 Pound of Spaghetti
  • 1 Jar of Newman's Own® Tomato and Roasted Garlic Pasta Sauce
  • ¼ Cup Grated Parmesan Cheese


  1. Cook pasta until al dente and heat up pasta sauce.
  2. Combine together in pan and then drop circular 'cakes' of spaghetti onto a tin-foil-lined baking sheet. (They should fall into circles, but if not, twirl with fork into a “cake.”)
  3. Top with parmesan cheese and bake in oven at 350 degrees for about 15 minutes or until slightly crispy.

20. Strawberry Rhubarb Ginger Scones With Vanilla Bean Glaze


A post shared by In The Raw® (@intheraw) on May 12, 2017 at 1:35pm PDT

Initially when looking at the ingredients list, the idea of Strawberry, Rhubarb, and Ginger doesn't scream merriment of flavors. But after baking these scrumptious scones, you'll never underestimate the combination again.



  • 2 1/2  cups all-purpose flour
  • 1/4  cup Sugar In The Raw Organic White®
  • 1/4  cup finely chopped candied ginger, about 1 ½ ounces
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/4  cups cold heavy cream, plus extra for brushing
  • Zest of 1 orange
  • 1 teaspoon vanilla
  • 1/2 cup chopped fresh or frozen strawberries
  • 1/2 cup chopped fresh or frozen rhubarb


  • 1/2 cup powdered sugar, sifted
  • 1 tablespoon heavy cream
  • Seeds from 1/2 vanilla bean
  • Minced candied ginger, optional


  1. Preheat oven to 425℉. Line a baking sheet with parchment. In a large bowl, combine flour, Sugar In The Raw Organic White®, ginger, baking powder, and salt. Add cream, zest, and vanilla and stir until dough is slightly crumbly. Add strawberries and rhubarb and use your hands to mix the dough until it comes together in a shaggy ball.
  2. Transfer dough to a lightly floured work surface and flatten into a 1” thick disk. Cut into 8 wedges and place on baking sheet. Lightly brush scones with cream and bake until golden brown, about 20-25 minutes.
  3. Meanwhile, in a small bowl, whisk together powdered sugar, cream, and vanilla bean seeds until smooth.
  4. When scones are done, allow to cool completely on a rack. Drizzle with vanilla bean glaze. If desired, sprinkle with candied ginger.

21. Easy Chocolate Lava Cake

You don't have to go to Chili's to get your fix of lava cake. Now you can make it at home!


  • 3 Egg
  • 1/4 cup All-Purpose Flour
  • 250 g Milk Chocolate Chips
  • *For taste Whipped Cream
  • *For taste Cooking Spray


  1. Preheat oven to 180ºC or 350ºF. Mix together the Egg in a mixing bowl with the All-Purpose Flour. Set aside.
  2. In a heavy based saucepan, melt the Milk Chocolate Chips.
  3. Keep stirring on low heat to prevent the chocolate from burning. Once melted and smooth, set aside.
  4. Add the flour mixture into the melted chocolate and whisk together.
  5. In a muffin pan, lined with 6 muffin liners, lightly spray with Cooking Spray. 
  6. Spoon chocolate mixture into the lined muffin tin. Bake for 20 minutes or until the outside is just set and still wobbly in the center. You can use a toothpick to check and make sure it's not overbaked.
  7. Cool for 10 minutes and peel the muffin liners. Serve with Whipped Cream and enjoy.

22. Pesto Potato Egg Cups

A festive breakfast to brighten your morning, these egg cups are a perfect of getting your carbs, protein, and vitamins and minerals. Plus, these make a great meal to prep for the week and heat up in the mornings. Who says you have to compromise on a quality breakfast during the work week?


  • 1 Tablespoon olive oil
  • 1 Potato, spiralized
  • 1 Teaspoon garlic powder
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 3 Cups of baby spinach
  • 7 Eggs, beaten
  • 1/3 Cup of sun-dried tomatoes, minced
  • 6 Teaspoons of pesto


  1. Preheat the oven to 375ºF. Coat a 6-muffin tin with cooking spray.
  2. Over medium heat, heat the oil in a large skillet. Add the potato, garlic powder, salt and pepper. Cook, tossing as needed, until the noodles begin to wilt and brown. Add the spinach and toss together until spinach is wilted.
  3. Divide the beaten eggs evenly between the muffin cups. Divide the potato mixture onto the egg mixture and top with sun-dried tomatoes. Bake until eggs are set, 35-40 minutes.
  4. Cool in tin for 2-3 minutes before remove. Serve immediately, drizzled with pesto.

23. Oatmeal Craisin Apple Cookies

Before you go arguing with your friends and family about whether raisins are better than craisins, just know that these Oatmeal Crasin Apple Cookies sure do give the tradition oatmeal raisin a run for its money. 


  • 1 cup of softened butter
  • 3/4 cup of brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1 1/2 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of salt (optional)
  • 1/2 teaspoon of ground nutmeg
  • 2 1/2 cups of oats (quick or old-fashioned, uncooked)
  • 3/4 cup of Craisins® Original Dried Cranberries
  • 3/4 cup of (peeled) diced apples


  1. Pre-heat the oven to 375°F.
  2. In a large bowl beat the butter, brown sugar, and granulated sugar until creamy.
  3. Add the egg and vanilla; mix the ingredients until thoroughly blended.
  4. Add the flour, baking soda, baking powder, cinnamon, salt, and nutmeg; mix the ingredients well.
  5. Stir in the oats, Craisins®, and diced apples until they are evenly distributed.
  6. Spray non-stick baking spray onto baking sheet(s).
  7. Drop the cookie dough by rounded tablespoonfuls onto the cookie sheet(s).
  8. Bake the cookies 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies.
  9. Cool the cookies for about a minute on cookie sheets, then move them to a wire rack to cool completely.
  10. Store the cookies in a cookie jar or a tightly sealed container.

24. Baked Honeyed Oatmeal

Oatmeal is not only for cookies anymore, but for bread as well. This delicious honeyed oatmeal loaf is a great addition to any morning meal or fall themed dinner. For a fun addition, try incorporating honey butter to serve as a topping. 


  • 3 Cups of rolled oats
  • ½ Cup of BumbleBerry Farms Heritage Select Honey
  • 2 Teaspoon ground cinnamon
  • 2 Teaspoon baking powder
  • ½ Cups of ground flax seed
  • 1 Teaspoon salt
  • 1 Cup of milk, 2 eggs
  • ¼ Cup of canola oil
  • ½ Cup of unsweetened applesauce
  • 2 Teaspoons vanilla
  • 1/3 Cup each of dried cranberries, raisins and walnuts
  • 2 Pureed bananas


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together oats, honey, ground flax, cinnamon, baking powder, raisins, cranberries, walnuts, and salt. Beat milk, eggs, canola oil, applesauce, bananas and vanilla extract.  Slowly stir together. Spread into a 9×5 baking dish.
  3. Bake for 40 minutes. Serve warm.

25. Baked Eggplant Casserole

If you grew up in an Italian household, or were friends with someone who had an Italian household, you might remember sitting around a Sunday night table enjoying some Eggplant Casserole. With this recipe from Newman's Own, it's like you're being brought back to that large family table. 


  • 1 Large eggplant
  • 1 Jar Newman’s Own® Sockarooni Sauce
  • 4 Ounces shredded mozzarella cheese
  • 1 Tbsp olive oil


  1. Preheat oven to 350° F. Peel eggplant and slice into ¼ inch-thick slices. Layer on baking sheet coated with cooking spray and drizzle with olive oil and salt.
  2. Bake for 15-20 minutes or until tender.
  3. In a medium casserole dish, layer ½ cup of Newman’s Own® Sockarooni Sauce and top with a layer of eggplant. Top with ¼ cup of the cheese, and repeat for one more layer.
  4. Bake for 40-45 minutes until sauce is bubbly and cheese is melted.

26. Dilled Beer and Cheddar Bread

What could be better than beer, cheese, and bread in one combination? We can't think of much. Additionally, once you master the loaf, try creating a bread bowl and whip up some beer cheese soup to serve in (but that may be up from a novice step).


  • Vegetable shortening, for pan
  • 3 cups all-purpose flour
  • 1 cup (4 ounces) shredded regular or reduced-fat sharp cheddar cheese
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons dried dill weed
  • 3/4 teaspoon salt
  • 1 (12-ounce) bottle or can regular or nonalcoholic beer
  • 1/4 cup (1/2 stick) butter, melted 


  1. Preheat oven to 350 degrees and grease the bottom of a 9x5-inch loaf pan with shortening.
  2. In a large bowl, combine flour, cheese, sugar, baking powder, dill weed, and salt.
  3. Stir in beer and butter.
  4. Transfer to prepared pan.
  5. Bake until a toothpick inserted in center comes out clean (45 to 50 minutes).
  6. Cool in pan 10 minutes.
  7. Serve warm or cooled.

27. Seasonal Vegetable Frittata

There are many different egg dishes to help mix up your morning, but non that quite impress like a Frittata. While delicious, this dish always seems intimidating... but not anymore. With help from Nosh With Tash, beginner and novice bakers can have their favorite morning dishes.


  • 2 Tablespoons olive oil
  • ½ Yellow onion, chopped
  • 1 Small butternut squash, with skin removed and diced into ½ inch cubes
  • 1 ½ Teaspoon salt
  • 3 Cloves of garlic, minced
  • 1 Bunch of chard, washed and cut with stems separated from leaves
  • 10 Eggs
  • ½ Cup whole milk
  • ¾ Cups mozzarella (or any cheese you have on hand), shredded
  • 2 Ounces goat cheese (plus a little extra for the top of the frittata)
  • 1 Tablespoon of parsley, chopped


  1. Preheat oven to 450 degrees
  2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame
  3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent
  4. Add in the garlic (followed by a touch more salt) and stir
  5. Thinly slice the stems of the chard and add those into the mix
  6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt
  7. Remove all the veggies from the pan and set them aside in a mixing bowl
  8. Whisk the eggs with the remaining salt and half of the milk
  9. Pour the rest of the olive oil into the pan and reduce heat to low
  10. Add in the eggs and constantly move them around until they begin to set
  11. When they set they will begin to look a tiny bit like a very lose cottage cheese
  12. At this stage add in the rest of the milk, all of your veggies and cheese
  13. Mix it well to evenly distribute the cheese and veggies
  14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake
  15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata
  16. Let the frittata sit for a few minutes, as it will continue to firm up
  17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate
  18. Top with goat cheese, sea salt and anything else you’ve got lying around
  19. You can also eat the frittata right out of the pan if you’re nervous about flipping it

28. Homemade English Muffin

"These no-knead muffins are perfect for a brunch. The dough can be made up to 42 hours before you’re ready to grill. Read the recipe carefully to make sure you leave enough time for the dough to proof in the fridge: the no-knead nature of this recipe is dependent on giving the dough a long, slow second rise." — Guiding Stars


  • 2 Cups of bread flour
  • 1 Cups of whole wheat flour
  • 2 Teaspoons salt
  • 1 1/4 Teaspoons instant dry yeast 
  • 1 1/2 Cups of skim milk, cold
  • 1 Tablespoons honey
  • 1 egg white, cold
  • 1 Cups of fine cornmeal
  • 2 Tablespoons olive oil 


  1. Mix flours, salt and yeast well in a large bowl.
  2. Add milk, honey and egg white, stirring until very smooth.
  3. Cover and set aside in a warm place until spongy, light, and more than doubled (4 to 5 hours)
  4. Dust a baking sheet with cornmeal. Spoon out twelve even portions of dough. Sprinkle with cornmeal, cover with plastic, and refrigerate at least 12 hours.
  5. Warm a cast iron skillet or griddle over medium-low heat. When hot, add the oil. Grill muffins until their bottoms are golden brown. Flip and grill the other side until browned.

29. Gluten Free (Ayurvedic Diet) OMG Chocolate Chip Cookies

Imagine a diet that manages and prevents our bodies from disease and sickness. Well there is one and it's called the Ayurvedic diet. It is rather regulated and pertains to when and what you eat. Assuming one would think think there's no way cookies would be on such a diet, Lisa Joy Mitchell changed that in her Ayurvedic cookbook, Sacred & Delicious.


  • 6 Tablespoons ghee, butter, or coconut oil
  • ⅔ Cup fine almond flour
  • ½ Cup oat flour
  • ¾ Teaspoon xanthan gum 1 teaspoon baking soda
  • ¾ Teaspoon Fine Ground Celtic Sea Salt
  • 1½ Teaspoons psyllium husks (whole flakes)
  • 1 Cup coconut sugar
  • 3 Tablespoons warmed water
  • 1 Teaspoon vanilla extract
  • ½ Cup rolled oats
  • 1 Cup chocolate chips
  • ½ Cup chopped pecans (optional)


  1. Melt the ghee, butter, or coconut oil in a saucepan on low heat. Remove the pan from the heat source to cool to room temperature.
  2. In a medium-sized bowl, whisk together the flours, xanthan gum, baking soda, salt, and psyllium husks, and set aside.
  3. Remeasure the melted ghee, butter, or coconut oil into a separate mixing bowl, and return any excess to its container. Add the coconut sugar to the melted fat along with the water and vanilla; whisk together. Add the flour mixture, and mix well with a spatula. Add oats and mix well. Fold in chips (and nuts, if using). Cover and chill the dough in the refrigerator for 30 minutes or longer.
  4. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment. Use a small scoop or measuring tablespoon to gather one tablespoon of dough per cookie. For perfectly shaped cookies, roll the dough in your hands for a second or two to form a ball.
  5. Bake 11 to 13 minutes (leaving about 2 inches between so the cookies can spread).
  6. Let the cookies cool for 5 minutes on the baking sheet; then transfer the baked cookies on their parchment sheet to a rack to continue cooling for at least 10 minutes before serving
  7. Keep the cookies in an airtight container for up to 3 days.

30. Cheesy Rosemary & Thyme Thumbprint Cookies


A post shared by Emma @ KitchenMason (@kitchenmason) on Apr 10, 2018 at 12:37pm PDT

These cookies are the perfect mix of sweet, salty, and savory. The combination of thyme, rosemary, and cheese... in a cookie, give the treat a dynamic flavor (not to mention great texture).


  • 170g Unsalted Butter, Softened
  • 75g Strong Cheddar Cheese, Grated
  • 75g Parmesan Cheese, Grated
  • 1 Teaspoon Chopped Fresh Rosemary
  • 1 Teaspoon Chopped Fresh Thyme
  • Pinch of Salt
  • 1 Small Egg
  • 255g Plain Flour
  • 300g Sweet Tomato & Chilli Chutney, To Fill


  1. To make the dough, beat the butter to really soften it either in an electric stand mixer or a large bowl with a wooden spoon.
  2. Then add in the cheddar, parmesan, rosemary, thyme & salt and beat again until evenly distributed.
  3. Crack in the egg and mix again until nice and smooth.
  4. Finally, tip in half the flour (no need to sift) and mix until it’s starting to come together to form a dough. Then add in the remaining flour and beat again until it resembles a really crumbly dough.
  5. Tip your dough out onto a sheet of clingfilm and bring together to form a ball. Flatten it into a disc, wrap up and pop into the fridge for 30 minutes to chill.
  6. Preheat your oven to 180°C/Fan 170°C.
  7. Now scoop out tablespoon sized bits of dough and roll to form 4cm (1.5″) balls. Keep going until all the dough is used up – you should get around 16.
  8. Either using your thumb (hence ‘thumbprint’ cookies) or the end of a rounded utensil, push holes into the middle of each cookie. Don’t worry if they crack around the edges – that adds to the charm!
  9. Now spoon a generous amount of chutney into each hole. Yes, we want lots of it – it will sink a little after cooking so pile it high!
  10. Pop your prepared thumbprint cookies onto your baking tray evenly spaced apart. (I line mine with a silicone baking mat but it’s not essential.) You don’t need to be too careful as they won’t spread that much during cooking. That being said, you may still need to cook in 2 batches.
  11. Pop them into the oven to bake for 25-30 minutes until golden and bubbling.
  12. Allow to sit on the tray for a few minutes then transfer to a wire rack to cool completely. Store in a metal tray at room temperature and consume within 2-3 days. 

RELATED: 30 Best Comfort Crockpot Recipes For Two People (Who Love Leftovers)

Elizabeth Blasi is a New Yorker. A lifestyle & travel writer, who is often seen with a suitcase in hand, jetsetting to her next location. But as a true Digital Nomad, her love of writing and romance novels means her laptop is always beside her.

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