8,633 baked good recipes

Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Rum-glazed apple cheesecake with cinnamon-spiced McIntosh apples, toasted pecans, and an apple jelly-rum glaze over a graham cracker crust. A fall showstopper.

Lemon Danish dandies are delicate butter cookies made with sieved hard-boiled eggs, lemon zest, and a whole blanched almond pressed into each one. Brushed with corn syrup for a glossy finish.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Vienna crescent cookies with butter, sugar, flour, and ground almonds or pecans, dusted in powdered sugar. Buttery, melt-in-your-mouth Christmas cookies in 4 ingredients.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Helen's Cheesecake with a ground pecan and graham cracker crust, a lemon-kissed cream cheese filling, and a sour cream topping baked right on. Refrigerate 24 to 72 hours - patience is the secret ingredient.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

Classic Alsatian apple charlotte with milk-soaked bread, cinnamon-spiced apples, chopped almonds, and a splash of kirsch. Baked in a bundt pan until golden, this rustic French dessert is pure comfort.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.