Baked Good recipe collection

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Rosie's Pizza Dough uses durum semolina flour and a food processor to make 8 individual crusts with a chewy, pizzeria-style texture. Includes a quick herb tomato sauce.

Chocolate chip sour cream cake baked in a tube pan with a hidden layer of chocolate chips and cinnamon sugar on top. A dense, moist coffee cake-style dessert.

Sara Lee-style original cream cheesecake copycat with graham cracker crust, eggless cream cheese filling, and a sweet sour cream topping. The classic frozen cheesecake at home.

Easy apple cinnamon bundt cake made with yellow cake mix and applesauce instead of oil or butter. A moist, swirled cake with just five simple ingredients.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

No-bake sesame seed bars with peanut butter, honey, coconut, sunflower seeds, and carob. Freeze, slice, and grab for a crunchy, wholesome snack packed with seeds and nuts.

Ultra-tender shortbread cookies with a full pound of unsalted butter, sweetened condensed milk, and cornstarch for a melt-on-your-tongue crumble. Baked low and slow until barely golden.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.