Baked Good recipe collection

Easy maple apple bread made with refrigerated crescent roll dough, chopped apples, walnuts, and a vanilla glaze. A shortcut pull-apart loaf with cinnamon-maple filling in every layer.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Easy pumpkin loaves made with sourdough starter and biscuit mix for a shortcut spiced bread with raisins, walnuts, and a sweet golden glaze.

Pumpkin pie cake is a fall dump-cake with creamy spiced pumpkin pie filling on the bottom, dry yellow cake mix on top, then melted butter and pecans. A no-crust pumpkin dessert hybrid.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Eggless cake made with brown sugar, raisins, and warm spices like cinnamon, nutmeg, and cloves. No eggs, no butter, no dairy needed for this old-fashioned spice cake.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

No-bake eggnog cheesecake built on a crumb crust, with sieved cottage cheese, gelatin, and whipped cream folded into a spiced eggnog custard. Light, airy, and finished with a dusting of nutmeg.

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.

Elephant ears with pecan filling: puff pastry rolled with cinnamon-cardamom-pecan filling, sliced and baked into butterfly-shaped pastries. Bakery-style breakfast treat at home.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

No-bake English toffee refrigerator cake with rich chocolate mousse, graham cracker crumbs, and pecans, chilled for 24 hours. A make-ahead icebox dessert.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Sugar-free apple streusel pie built from just 6 pantry ingredients including biscuit mix and a sweetener of choice. A diabetic-friendly dessert that bakes in about 20 minutes.