Baked Good recipe collection

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Berry-banana-walnut bread with mashed strawberries or raspberries, banana, orange zest, cinnamon, and nutmeg. A fruit-packed quick bread with a blueberry variation included.

Old-fashioned buttermilk chocolate cake baked low and slow with cocoa powder and boiling water for an incredibly moist, dense crumb. A single-layer 9x13 sheet cake.

Fudge Bundt cake made with cocoa powder and buttermilk for a deeply chocolatey, moist crumb. Simple one-bowl method, dusted with powdered sugar for an elegant no-fuss finish.

Rich fudge cake made with melted unsweetened chocolate, brown sugar, and sour cream, split into four layers with whipped cream filling and chocolate mocha frosting.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Beverwyks are old Dutch spiced cookies with cloves, allspice, cinnamon, and chopped raisins rolled and cut into shapes. A traditional holiday cookie from New York's Dutch heritage.

Bewitching cookies with orange zest, orange juice, buttermilk, and chocolate chips in a soft brown sugar drop cookie. A citrus-chocolate combination that's hard to resist.

Birds in the Nest cookies with brown sugar dough rolled in ground nuts and filled with jelly. A thumbprint cookie recipe passed down through generations of holiday baking.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.