8,633 baked good recipes

Lemon cream cupcakes with sour cream batter, fresh lemon zest, and a tangy lemon buttercream frosting. Moist, dense, and bursting with bright citrus flavor.

Fudgy cocoa brownies loaded with chocolate chips and nuts, baked in a sheet pan for 48 generous squares. Rich chocolate batter topped with melty chips creates chewy-crisp perfection.

Traditional yeasted hamantaschen for Purim, a sweet egg-rich yeast dough folded into the iconic three-cornered hat shape around poppy seed or fruit filling. The Old World version, not cookie dough.

Homemade chocolate sandwich cookies with a stabilized vanilla cream filling. These Oreo-style treats use cake mix for the cookies and gelatin-enriched frosting.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

Mom's best oatmeal cookies bake up chewy in 8 minutes or crisp in 10, with three cups of oats, brown sugar warmth, and a whisper of cinnamon and nutmeg. The classic everyday cookie jar bake.

Classic Christmas butter cookies are the rolled and cut sugar cookie that makes the holiday cookie tin special. Tender, lightly sweet, and ready for icing, sprinkles, or sandwich filling.

Autumn breakfast muffins built on pumpkin puree, applesauce, chopped apples, and warm spices, with bran and granola for fiber-rich crunch. Egg whites and applesauce keep them low-fat without sacrificing moisture.

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

This summer, satisfy your chocolate side with this amazing treat!

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

A rich and decadent cheesecake that combines the classic flavours of coffee and chocolate with a spiced chocolate crust.

White chocolate cheesecake folds melted white chocolate into a cream cheese filling laced with apricot brandy, set on a buttery pound cake crust. A sophisticated upgrade on the classic.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.