10,000 baked recipes

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Carrot pineapple muffins made with whole wheat flour, grated carrots, crushed pineapple, brown sugar, cinnamon, and nutmeg. Moist, lightly sweet, and lower in fat than typical muffins.

Coconut drop cookies with rolled oats and dried coconut for chewy centers and golden, toasty edges. A pantry-staple drop cookie with double-sugar richness and warm vanilla in every bite.

Spiced pizzelles flavor the classic Italian wafer cookie with warm nutmeg and floral cardamom. Crisp, lacy, and lightly spiced, perfect for stacking on a holiday cookie tray or sandwiching with mascarpone.

Rocky road cookies are fudgy chocolate drop cookies studded with chocolate chips and chopped nuts, each topped with a melty mini marshmallow. Bakery-style cookies in 8 minutes per tray.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Famous Brown Derby red velvet cake with buttermilk-cocoa cake layers, vinegar reaction, and the original cooked-flour ermine frosting. Hollywood diner classic from the 1940s Wilshire icon.

Peanut butter meltaway cake layers buttermilk chocolate sheet cake with a peanut butter spread and chocolate buttermilk frosting. Three-layer dessert with classic chocolate-peanut butter pairing.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Koulourakia me sousame are traditional Greek sesame cookies with a tender, slightly crisp crumb and toasty browned-butter aroma. Each twist is rolled in sesame seeds for nutty crunch in every bite.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.

Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.