1,930 baked good recipes

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Get into the holiday spirit with this decorative cookie that is sure to have the kids hungry for more.

Cinnamon flop is an old-fashioned coffee cake made from a simple no-egg batter topped with brown sugar, cinnamon, and chunks of butter that melt into gooey pockets as it bakes.

Better-Than-Sex cake: poke cake made from German chocolate cake mix soaked with sweetened condensed milk and caramel, topped with whipped cream and crushed candy bars.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Decadent chocolate cream pie with a graham and Oreo cookie crust filled with chocolate ganache folded into whipped cream and studded with extra crushed Oreos.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Apple pudding cake with self-making sauce: a magic one-pan dessert where apples, batter, and boiling water bake together, separating into tender cake on top and silky pudding sauce underneath.

Buttery sandwich cookies stuffed with a slice of Baby Ruth candy bar, baked into pockets of melted peanut, caramel and nougat. Tender shortbread-style dough, six ingredients.

Fudgy bon bons: a chocolate truffle-like dough wrapped around a Hershey's Kiss, baked just 6 to 8 minutes, and drizzled with white chocolate. A hidden-surprise cookie that bakes up shiny and molten.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

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.

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 orange macaroons made with blanched almonds, sugar, egg whites, and orange flower water. The naturally gluten-free Mediterranean cookie with a chewy interior and crisp golden top.

Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.