8,890 baked good recipes

Apple raisin crumb pie: a double-crust apple pie with plump raisins, cinnamon-sugar, and a buttery crumb layer hidden inside. Granny Smith apples keep the filling tart, the crumb adds extra crunch.

Focaccia with fresh herbs: a soft, olive-oil-rich Italian flatbread dimpled and scattered with fragrant herbs and flaky kosher salt. An easy bread-machine dough that bakes up golden and chewy.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Almond fortune cookies are crisp homemade Chinese-American cookies with almond extract, hand-folded around paper fortunes while still warm. Bake one sheet at a time for fresh, customized messages.

Lord Baltimore cake with three yellow cake layers, fluffy egg white frosting, and a filling of crumbled macaroons, pecans, and maraschino cherries. A Southern showstopper made easy with a cake mix shortcut.

Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.

Flourless chocolate cake built on melted chocolate, whipped butter, egg whites, dark rum, and walnuts. Frosted with fluffy ganache and crushed English toffee for a dense, decadent fudgy bite.

Lemon icebox pie layers a sweet cream cheese cushion under tangy lemon pudding, all in an almond-cookie crust topped with whipped cream and crushed lemon drops. Three-layer no-bake-friendly dessert.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

Carrot cake cupcakes with walnuts, chocolate chips, and warm spices, topped with cream cheese frosting. Orange juice in the batter adds a bright, unexpected twist.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Grandma Hilda's apple pie: an old-world sheet-pan apple pie with a tender egg-rich dough, piled with grated apples, brown sugar, and a cinnamon-sugar crust on top.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.