3,272 baked recipes

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

A thick, fudgy chocolate pie packed with pecan halves and baked in a flaky crust. Sweetened condensed milk and cocoa create a dense, truffle-like filling. Serve warm or cold with a crown of whipped cream.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Dairy-free, hearty whole wheat and bran Irish scones.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.

Kris Kringle no-bake bars layer crisp rice cereal with peanut butter and corn syrup, topped with melted chocolate and butterscotch chips. Six ingredients, 30 minutes, no oven needed.

Semi-homemade chocolate cake with a gooey caramel, roasted peanut, and milk chocolate chip layer baked right into the center. Starts with a box mix and six ingredients. Tastes like a giant chocolate turtle bar in cake form.

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

Pumpkin nut bread combines pumpkin puree, pecans, cinnamon, and nutmeg in a moist quick bread, finished with a brushed butter and cinnamon-sugar topping. Two-loaf yield made for the holidays.

Hearty 'almost whole wheat' pancakes blending whole wheat and white flour for nutty flavor without dense weight. Brown sugar adds soft sweetness. A breakfast workhorse that stacks high on the plate.

Gruel bread: a rustic whole-wheat loaf built from leftover rice-and-vegetable gruel, no commercial yeast, risen overnight and baked dark. A zero-waste bread with deep, fermented flavor.

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.