Baked Good recipe collection

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Pumpkin cheesecake with a buttery graham cracker crust, a cinnamon-and-nutmeg spiced pumpkin filling sweetened with maple syrup, and a glossy maple-walnut topping. The Thanksgiving dessert that outshines pumpkin pie.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.

Raisin bourbon pie folds whiskey-soaked golden raisins into a creamy chiffon custard set with gelatin in a flaky shell. A boozy Southern-style chilled pie for grown-up dessert tables.

Overnight cinnamon rolls that rise in the fridge while you sleep, ready to bake fresh and warm in the morning. Soft, glossy yeast dough swirled with cinnamon sugar and crowned with vanilla glaze.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Lighter cheesecake made with blended cottage cheese and low-fat sour cream on a graham cracker crust. A slimmed-down dessert topped with cherry pie filling or fresh fruit.

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

Overnight yeasted buttermilk pancakes with blueberries. Mix the batter before bed, stir in berries in the morning, and cook the fluffiest pancakes you've ever had.

Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Like the name says, this is a spectacularly delicious and rich cheesecake that everyone will give you rave reviews.

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Super moist friendship cake starts with a 30-day brandied fruit starter, layering peaches, pineapple, and cherries, then bakes into a tender, fruit-and-nut loaf. The shareable holiday baking tradition.