Almost as easy as boxed mix, and basically always perfect. Get the recipe.
This recipe is written for just two cute little cupcakes (for you and “a friend”) but you could always scale up.
I don’t know about you, but that photo is giving me feelings. Get the recipe.
Jacked-up = with bourbon and spices. Go ahead, throw away your old banana bread recipe. You won’t need it anymore. Get the recipe.
These are chewy and chocolatey and gluten-free. Get the recipe.
This is the kind of love that lasts forever. Get the recipe.
Macaroons are the ultimate easy mix-and-plop cookies. Recipe here.
If the combination of marshmallow fluff and peanut butter doesn’t bring you joy, there might be something broken inside you. Best consult a doctor. Recipe here.
A nice, simple cake that you can proceed to gussy up with any kind of fruit, sauce, or ice cream you’re partial to. Recipe here.
Happy birthday! I baked you some cupcakes, but then I ate them all accidentally. Get the recipe.
Everyone in the world should know how to make a basic French yogurt cake. In case of emergency. Get the recipe.
Of course it’s fine to have a third slice, because vegetables. Recipe here.
Apple cake never sounds exciting, but then you eat it and it’s amazing. This one gets a little extra jazz from brandy-soaked dates, but you could use any kind of dried fruit or nut you like. Get the recipe.
[Any bowls used in the making of frosting are the baker’s responsibility and will not count toward the total number of bowls involved.] Recipe here.
For when you don’t want to admit to anyone, least of all yourself, that you’re eating three slices of cake in the middle of the day. Get the recipe.
In a COOKIE?
That’s right, ma’am.
To be Perfectly Honest, if you’re ever using more than one bowl to make chocolate chip cookies you’re probably doing it wrong. Get the recipe.
Hummingbird cake is a delightful Southern specialty full of pineapple, banana and pecans. Get the recipe.
A fall-appropriate snack cake anyone could love. Get the recipe.
A motivated bake-sale seller if there ever was one. Get the recipe.
This cake, adapted from the great Marcella Hazan, is mysteriously wonderful; it’s sweet and rich without using any butter or oil, and almost no flour. If you don’t have or don’t want to use a food processor, you can sub an equal weight of almond flour for the whole almonds and skip the grinding step. Get the recipe.
This cake uses zero (yes, ZERO) bowls: You mix the batter right in the baking pan. Get the recipe.
A magically melty, crunchy, gooey cake/cookie hybrid. It’s technically made in a skillet, not a bowl, but whatever. Get the recipe.
A great cake to make friends with in the cooler months. Get the recipe.