Baked Good recipe collection

Buttermilk cornmeal biscuits with a gritty Southern crumb, tangy buttermilk lift, and a crackly egg-washed top. Tender on the inside, crisp on the bottom, ready in about half an hour.

Tender buttermilk teatime scones with flaky golden tops and a soft, slightly tangy crumb. Cold butter cut into flour and a splash of buttermilk are the keys to bakery-style scones at home.

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

Cake mix cookies need just three pantry ingredients plus your favorite stir-ins. The ultimate four-ingredient shortcut cookie ready in under 30 minutes.

Homemade chapatis made with whole wheat and all-purpose flour, just four ingredients and no yeast. Griddle-cooked flatbread that puffs up light and soft with the right technique.

Like cookies and also like cheesecake, the combination of both cookies and cheesecake, wow, sounds a good idea for a sweet treat to satisfy the sweet tooth!

Lower-fat chewy oatmeal raisin cookies use applesauce and egg whites in place of butter and yolks. Spiced with cinnamon and nutmeg, ready in 40 minutes. Drop cookie or 9x13 bar pan option.

Low-calorie chocolate brownies made with melted semi-sweet chocolate and egg whites instead of yolks or butter. A lighter brownie with a fudgy bite and powdered-sugar dusting.

A rich and decadent cheesecake that combines the classic flavours of coffee and chocolate with a spiced chocolate crust.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Cream cheese brownies marbled with German sweet chocolate batter and a tangy cheesecake swirl. Fudgy, dense, and just slightly tangy thanks to the cream cheese running through every bite.

This deliciously moist and cake-like loaf is great with a cup of coffee or tea as a snack or a dessert after a meal.

These mini cupcakes are super! The chocolate bottom and cream cheese-chocolate filling on top are a delicious combination. They are so easy to be addicted.

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

Buttery crescent cookies with ground nuts, chilled overnight, then shaped into half moons and rolled hot in powdered sugar. A traditional Christmas cookie with crumbly shortbread texture.

Bakery-style fudge brownies with melted unsweetened chocolate, brown and white sugar, corn syrup for chew, and a generous handful of toasted nuts. A big-batch 9x13 pan that yields 24 dense, glossy squares.