Baked Good recipe collection

The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!

Pajas are flourless coconut cookies loaded with butter-toasted pecans, dried apricots, and chopped chocolate, bound with sweetened condensed milk. No eggs, no flour, all flavor.

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Pecan and red onion bread made in a bread machine or by hand. Savory yeast bread with chopped nuts and sweet onion baked into a soft, buttery crumb.

No-bake penuche drop cookies made with brown sugar, butter, oats, and chopped nuts. A stovetop candy-style treat ready in minutes with no oven needed.

Pina colada layer cake with a rum-soaked chiffon base, crushed pineapple filling, coconut buttercream frosting, and toasted coconut. The cocktail, in cake form.

Pizza bread for the bread machine bakes pepperoni, mozzarella, parmesan, mushrooms, and oregano right into the loaf. Hands-off, no kneading, and the inside tastes like a pepperoni roll.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Bourbon-soaked raisin and pecan tube cake with a tender buttermilk crumb and warm nutmeg spice. A boozy Southern-style pound cake finished with a brown sugar drizzle.

Raspberry ribbon cheesecake on a chocolate wafer crust with a layer of homemade raspberry sauce baked inside and fresh berries on top. A showstopper dessert.

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.