Dessert, Baked Good Recipes

Sugar-free orange cookies for diabetic-friendly baking. Fresh orange juice and zest carry the citrus brightness, sugar substitute keeps them sweet, and buttermilk gives them a tender, soft-cake crumb.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Old-fashioned lemon pudding cake that separates into two layers as it bakes: a fluffy sponge on top with a silky lemon custard underneath. Six simple ingredients.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.

Peanut butter oat bars topped with melted chocolate chips. A one-bowl, mix-and-spread recipe with chewy oats, brown sugar, and a rich chocolate or chocolate-peanut butter frosting.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.