Baked Good recipe collection

Whole wheat pizza dough made with a blend of whole wheat and white flour for a nutty, chewy crust. Simple yeast dough that makes two crusts from scratch.

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

Whole-wheat sourdough applesauce cake bakes up moist and tender in a tube pan, with cinnamon, allspice, and clove warming a tangy starter-and-applesauce batter. A bundt-shaped keeper for fall.

Wholesome potato bread builds a hearty 100% whole wheat loaf with mashed red potatoes, starchy potato water, dried chives, and sesame seeds. A bread machine recipe with savory backbone and a tender, never-dense crumb.

Classic whoopie pies with soft chocolate cake rounds sandwiched around a fluffy marshmallow cream filling. A New England bakery favorite made from scratch at home.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Oatmeal raisin bar cookies spread in a shallow pan and baked at 325. Three cups of rolled oats, sour milk, and raisins in a soft, cake-like sheet cookie. Mix, spread, bake, done.

Oat and raisin bar cookies with brown sugar, cinnamon, and rolled oats baked in a sheet pan. A mix-and-spread health cookie with eight ingredients and zero fuss.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

Five-ingredient drop cookies made from yellow cake mix with crunchy peanut butter and chocolate chips. Mix, scoop, bake, done. The easiest peanut butter chocolate chip cookies you'll ever make.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Yum yum cake is a sour-cream chocolate layer cake with cocoa powder batter and melted chocolate chip frosting. Old-fashioned church-cookbook favorite with lunchbox simplicity.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.