10,000 baked recipes

A quick, easy and delicious stir-fry, serve it over a bed of rice, yum!

Chocolate cookies shaped like peanuts with a sweet peanut butter filling hidden inside. A cocoa dough pinched into peanut shapes and baked low, then rolled in sugar.

Pistachio bundt cake marbled with chocolate syrup, built on a yellow cake mix and pistachio pudding base. A vintage doctored cake mix bundt with a beautiful green-and-brown swirl.

Two-layer pie with cinnamon apples baked first, then topped with smooth cream cheese custard. Walnuts add crunch to the bottom layer. Bake at two temperatures for perfect texture.

Cappuccino muffins with cocoa, espresso crystals, bittersweet chocolate, and orange zest. Sour cream and half-and-half keep the crumb tender while coffee deepens the chocolate flavor.

German chocolate layered apple cake with sliced apples and cinnamon-nut batter in alternating layers, topped with cream cheese frosting. A semi-homemade cake that tastes fully from scratch.

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Homemade granola bars sweetened with molasses and orange juice concentrate, packed with oats, raisins, apricots, sunflower seeds, wheat germ and sesame. Dense, cakey, and naturally fruit-sweetened.

One silky custard base, five showstopping cream pies. This stovetop filling comes together in minutes with pantry staples, then transforms into banana, butterscotch, coconut, or chocolate cream pie with simple swaps.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Creamy cheesecake on a chocolate chip cookie crust garnished with fresh strawberries and drizzled chocolate. A three-temperature baking method for a crack-free, silky filling.

Carrot raisin cheesecake blends warm spices and shredded carrots into a creamy graham-crusted cheesecake topped with citrus cream cheese frosting. Carrot cake meets New York cheesecake in one springform pan.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Paradise pumpkin cheesecake layers a gingered graham crust, a vanilla cream cheese layer and a spiced pumpkin layer, all crowned with a brown-sugar walnut praline topping. A Thanksgiving cheesecake showpiece.