10,000 baked recipes

Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.

Bread machine almond quick bread with sliced almonds folded throughout the batter for crunch in every slice. A no-effort sweet loaf perfect for breakfast toast or afternoon coffee.

Impossible buttermilk pie forms its own crust while it bakes. Just blend buttermilk, sugar, eggs, melted butter, Bisquick and vanilla, pour, and the magic happens in the oven.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it's ideal for dipping or gifting.

Maple nut quick bread with maple flavoring and chopped nuts baked in a loaf pan. A simple, no-yeast bread with a sweet, nutty crumb that slices beautifully for breakfast or snacking.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Godiva ultimate chocolate layer cake: three buttermilk cocoa layers brushed with Godiva chocolate liqueur and stacked with a cocoa-liqueur buttercream. Boozy, deep, unapologetically chocolate.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Spiced molasses cookies sweetened with maple syrup and warmed by ginger, cinnamon, and cardamom. Rolled in sugar before baking for a crackled, sparkly crust and soft, chewy middle.