Baked Good recipe collection

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Oversized chocolate chip cookies baked low and slow to giant lemon-sized rounds. Buttery, crisp-edged with chocolate chunks and pecans. Special-occasion bakery-style cookies.

Because it is made with light margarine spread instead of traditional butter, this dense pound cake is rich and buttery-tasting, but better for you. Top the cake with a drizzle of orange icing.

Make your own oreo cookies, it's more than worth it and easier than you think. Great to make with your kids.

Homemade Oreo sandwich cookies with crispy fudge cake mix wafers and a velvety cream filling. Just 3 ingredients for the cookies and 4 for the filling. A fun baking project the whole family will love.

Traditional crusty loaf that gets its sweetness from a little brown sugar.

Homemade papadum (papad) from lentil flour with black pepper and cumin. Rolled thin, dried, then fried until crispy and blistered. A classic Indian appetizer or snack.

Indulge in chewy Peanut Butter Fingers topped with melted chocolate and a creamy peanut butter drizzle. This easy, crowd-pleasing dessert combines rich peanut butter flavor with a satisfying oat base—perfect for snacks or gatherings!

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.