8,633 baked good recipes

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Chocolate caramel pecan cheesecake on a buttery graham crust, with a hidden layer of melted caramels and toasted pecans under a chocolate cream cheese filling.

Gluten free almond macaroons with chewy centers, crackled tops and a deep marzipan flavor from real almond paste. Four ingredients, no flour, naturally gluten free.

German festive chocolate cake with almonds, bananas, crushed pineapple, and cinnamon baked in a tube pan. A semi-homemade celebration cake with tropical fruit and nutty crunch.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Rich chocolate drop cookies loaded with flaked coconut, chopped pecans, and chocolate chips, each topped with a pecan half. Melted unsweetened chocolate in the batter gives them a deep, fudgy flavor that tastes like a German chocolate cake in cookie form.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Bacardi rum cake made with yellow cake mix, vanilla pudding, pecans, and dark rum, then soaked in a buttery rum syrup. A boozy, sticky bundt cake that's a holiday classic.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Raisin cinnamon rolls built on frozen bread dough with cinnamon-sugar, plump raisins, toasted almonds, lemon zest, and a tangy lemon glaze. Make ahead overnight, bake fresh in the morning.

Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Three-layer chocolate caramel bars with a fudgy brownie base, gooey pecan caramel topping, and a lacy semi-sweet chocolate drizzle. Makes 54 bars that store beautifully for 10 days. Think homemade turtle candy in cookie bar form.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.