If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!

Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....

You just found your new favorite sourdough discard cookie recipe! Sourdough snickerdoodle cookies are remarkably soft, chewy, and sweet. Added sourdough discard makes these cookies oh so chewy, and adds a slight tang that makes them irresistible.

Pumpkin zucchini muffins combine the moist, tender texture of zucchini muffins and the delicious flavor of pumpkin.

Looking for a delightful twist on classic brownies? Try these moist and flavorful Banana Bread Brownies! Made with ripe bananas, pecans, and a creamy frosting, they're the perfect combination of sweet and indulgent. This easy-to-follow recipe is perfect for dessert lovers and can be whipped up in no time. Whether you're craving a sweet treat or need a dessert for a special occasion, these banana bread brownies are sure to impress!

Have a large zucchini to use? Check out all of these recipes to use with large zucchini! From baked goods to mains and sides!

Tender gluten free apple cider donuts smell like the best donuts at the apple orchard, with plenty of cinnamon and freshly ground nutmeg and rich, flavorful apple cider baked right into the batter.

This healthy muesli recipe is packed with whole grains, nuts, and seeds for an easy, satisfying breakfast.

UPDATE: Welcome Pinterest people! this recipe has gotten my lil blog so much traffic and I'm so happy you are here! If you have any questions, feel free to comment and I'll do my best to get back to you! Thanks! I cannot say enough about these biscuits. The first time I made them was a huge experiment, but they turned out so good and got rave reviews!!! Sweet Blueberry Biscuits Biscuits: adjusted from the Buttermilk Biscuits post 2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores) 1 Tb. baking powder 1 1/2 tsp salt 3 Tb. sugar 1 stick unsalted butter (VERY cold) 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough) 1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight) 1/2 stick melted salted butter Sauce: 1 c. powdered sugar 3 Tb. milk (or more if not thin enough) 1/2 tsp. vanilla Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you're good to go! Preheat oven to 500 degrees. Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved. Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface. Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost. Place biscuits in a cast-iron skillet and be sure biscuits are touching. Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process. NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren't getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds! When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired. Serve immediately!

Healthy pumpkin muffins are a better-for-you alternative to traditional pumpkin muffins or pumpkin bread. Gluten free, sugar free, oil free, and dairy free. Your taste buds will love the healthy fall flavors.

Moist, dense, and delicious low sugar zucchini bread that is very quick and easy to put together.

Delight in the simple pleasure of Amish Baked Custard. This

Here's the best really gooey flapjack recipe that's soft, chewy and ultra-gooey. These plain flapjacks are so easy to make and taste so good.

This chocolate mousse is so easy anyone can make it, but it taste so good that everyone will think a professional made it. It's light, airy, but super chocolaty.

Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.

Discover the perfect recipe for homemade baked apple fritters. Indulge in this delightful dessert that is both delicious and easy to make. Enjoy the art of cooking!

Among all the different kinds of traditional Mexican Pan Dulce (“sweet bread”), Conchas are without a doubt the most popular and recognizable. No other pan dulce is more representative of Mexico and its love of bread.

If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.

These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted Belgian-style brown sugar.

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.

Learn how to freeze pears for long-term storage.

Easier than apple pie, baked apples should be your back-pocket, cold-weather dessert. Learn how to make baked apples by following this guide.