1,758 baked good recipes

Chewy homemade bagels from scratch with just 5 ingredients: whole wheat flour, yeast, honey, salt, and water. Boiled then baked with your favorite toppings. From counter to table in about an hour.

Rich chocolate mint cake made with melted unsweetened chocolate, real mint, chopped nuts, and butter. Served chilled with chocolate glaze and sugared mint leaf garnish.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

Spiced prune walnut bread with simmered chopped prunes, cinnamon, cloves, and crunchy walnuts. Eggless quick bread with deep, jammy prune flavor and a tender whole wheat crumb.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Traditional Welsh currant bread (Bara Brith) with sultanas, candied peel, brown sugar, and pudding spice. A slow-risen fruit loaf that bakes into a dense, richly spiced slice.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long!

Soft maple walnut oatmeal cookies with brown sugar and cinnamon, topped with maple-flavored frosting and a walnut half. Chewy, sweet, and warmly spiced.

Easy layered buckeyes with a peanut butter and powdered sugar base topped with melted chocolate, pressed into a pan and cut into squares. All the flavor of buckeye candy without rolling individual balls.