Baked Good recipe collection

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Grizzlenuckles are no-fuss cookie bars made with sweetened condensed milk, graham cracker crumbs, coconut, and chocolate chips. Mix, bake, dust with powdered sugar, done.

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.

A bleeding heart cupcake sounds very interesting, and it also tastes great!

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Haselnussmakronen-Hazlenut Macaroons Germany recipe

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Hazelnut melting moments with ground filberts, lemon zest, and a pool of melted chocolate in the center. A delicate thumbprint cookie dusted with powdered sugar.

Heath bar poke cake made with chocolate cake mix soaked in sweetened condensed milk and caramel, topped with whipped cream and crushed toffee. A make-ahead crowd pleaser.

Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

These tasty treats made out of rich chocolate and almonds will have you wishing you made more!