2,076 baked good recipes

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Buttermilk quick bread studded with walnuts and raisins, made lighter with egg substitute and just two tablespoons of oil. No yeast, no kneading, and ready to slice in under 90 minutes.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

A boozy chocolate sheet cake laced with peppermint schnapps and sweetened condensed milk, topped with a minty schnapps frosting. Big batch, bold flavor, and ready in an hour.

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.

New Year's bread made with sourdough starter, butter, eggs, cinnamon, and orange zest in the bread machine. A festive, enriched celebration loaf with citrus and warm spice.

Kitty Wells' 7-Up pound cake uses lemon-lime soda for a light, tender crumb with subtle citrus flavor. A Southern classic baked in a tube pan with just seven ingredients.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.

Mandel-Halbmonde are German almond crescents: buttery shortbread cookies shaped like half-moons, baked pale, then rolled twice in powdered sugar. The kind of melt-in-your-mouth Christmas cookie every German bakery puts on the holiday plate.

Italian-style almond coca cookies with a hidden whole almond at the heart, half rolled in cocoa powder and half in powdered sugar. Two-tone cookies with chopped almonds in the dough for double texture.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.