9,806 goose recipes

Warmly spiced buttermilk layer cake with cinnamon, nutmeg, allspice, and cloves. A one-bowl recipe that bakes into two tender layers ready for your favorite frosting.

Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.

Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.

Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.

Banana Cake with Brow Sugar Frosting and Cream Cheese Glaze recipe

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Lattice-topped dried fruit pie packed with prunes, apricots, golden raisins, dried apples, and walnuts under a cinnamon-sugar crust. A year-round pie that brings holiday flavors to any season.

Pistachio butter cookies piped through a star tip and topped with chopped pistachios. Rich, buttery spritz-style cookies with a delicate crumb and elegant bakery presentation.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Chocolate caramel brownies with a fudgy unsweetened chocolate base, buttery brown sugar caramel layer, pecans, and swirled melted chocolate chips on top. Three decadent layers in one pan.

Raspberry-filled apricot cake uses apricot nectar in a doctored yellow cake mix, layered with raspberry jam and apricot whipped frosting. Toasted coconut tops this four-layer stunner.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.