3,272 baked recipes

No-bake chocolate peanut butter mud pies with oats. One-minute boil, stir in the good stuff, drop on wax paper, and let them set. Fudgy, chewy, and no oven needed.

Triple chocolate cake using cake mix and pudding mix for a fudgy, moist crumb topped with semi-sweet chocolate chips and crunchy walnuts.

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

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Fudgy brownies made with a full bag of melted chocolate chips, butter, and whole wheat flour. Six ingredients, 30 minutes, and intensely chocolatey in every bite.

Fudgy bittersweet chocolate brownies topped with tangy cream cheese filling and fresh raspberries. Two layers of rich flavor that need an overnight chill for clean, bakery-perfect slices.

Off-The-Wall Chocolate Cake starts with devil's food mix, then gets a cream cheese swirl loaded with chocolate chips and walnuts dropped right into the batter. Done in 1 hour.

Orange cheesecake with a fresh cranberry-orange topping, orange zest graham cracker crust, and a splash of Grand Marnier. Bright, citrusy, and perfect for the holidays.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Pumpkin walnut cream cheesecake with a toasted walnut crust, spiced pumpkin filling, and a brown sugar walnut praline topping. A holiday-worthy dessert that splits the difference between cheesecake and pumpkin pie.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

French apple cake with poached apples topped in a light, flourless almond batter with lemon zest and whipped egg whites. Served lukewarm with custard or cream.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.