Baked Good recipe collection

Fat-free orange poppy seed biscotti with no butter or oil, crispy-crunchy from a double bake. Bright citrus flavor from orange zest and concentrate with poppy seed crunch throughout.

Classic spice cake with cinnamon, cloves, and nutmeg gets a vinegar-milk tang that creates moist, tender crumb perfect for fall baking or cozy weekend desserts.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.

Focaccia with fresh herbs: a soft, olive-oil-rich Italian flatbread dimpled and scattered with fragrant herbs and flaky kosher salt. An easy bread-machine dough that bakes up golden and chewy.

Sad cake is a dense, chewy brown-sugar cake studded with coconut and nuts, made easy with a baking mix. It sinks in the middle on purpose, baking up gooey and butterscotchy like a giant blondie.

Sugarless applesauce cake sweetens with raisins, dried fruit, and unsweetened applesauce instead of granulated sugar. A diabetic-friendly bundt cake spiced with cinnamon and nutmeg.

Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Easy banana cake using a white cake mix, sour cream, and mashed bananas with chopped nuts. A semi-homemade shortcut that bakes up extra moist in two round layers.

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

Two savory strudel fillings: creamy mashed potato with crispy fried onions, or ricotta with scallions and egg. Classic Central European fillings ready to wrap in phyllo for baked strudel.

Final exam brownies pile fudgy chocolate batter with marshmallows, nuts, chocolate chips, and colorful M&M's. The over-the-top dorm-room treat for stressful study sessions.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.