8,890 baked good recipes

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Islamorada key lime pie is the no-bake Florida Keys classic: tart key lime juice and egg yolks folded into sweetened condensed milk, topped with a fluffy meringue cap. Bright, creamy, and built for hot weather.

This delicious peanut butter cream pie is super creamy but without cream. The custard like base is made with milk, egg yolks and corn starch. Instead of whipped cream, use whipped egg whites as topping.

Father Time chocolate chip cookies decorated with piped clock face icing for New Year's Eve. Chewy brown sugar cookies with a simple powdered sugar icing design.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Classic rolled-and-cut Christmas sugar cookies sprinkled with colored sugar before baking. Crisp, buttery, and ready for stars, trees, and bells without any frosting required.

Quick brownies made with biscuit baking mix, cocoa powder, brown sugar, and walnuts. Six ingredients, one bowl, and 35 minutes from start to cut squares.

Cream cheese chocolate chip cookie bars made from two rolls of refrigerated cookie dough sandwiching a vanilla cream cheese filling. A bakery-counter dessert from supermarket shortcuts in 15 minutes of prep.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Almond Roca bars layer a buttery shortbread base under melted Hershey chocolate and chopped almonds. The classic potluck cookie that mimics the famous toffee candy in cookie-bar form.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.

Frozen mocha sundae pie with an Oreo crust, coffee ice cream blended with homemade chocolate sauce, and Kahlua whipped cream on top. Chopped nuts finish a slice that hits like a sundae but cuts clean.

German chocolate cake using yellow cake mix doctored with melted German sweet chocolate, pudding mix, and buttermilk. Three layers stacked with classic cooked coconut-pecan filling between. The bakery-quality version of a backyard birthday classic.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.