Baked Good Recipes

Pumpkin orange cake: moist sheet cake with canned pumpkin, orange juice concentrate, and zest, finished with a citrus glaze. Fall flavors with a bright twist on standard pumpkin spice.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Beignets in the French pate a choux style: light, crispy fried puffs made from a simple water-butter-flour-egg dough, served with apricot preserves spiked with brandy. Classic Parisian cafe sweet.

Christmas cookie slices are old-fashioned icebox cookies: vanilla shortbread dough rolled into logs, chilled, sliced thin, and baked into crisp golden rounds. Make ahead and ready to slice for holiday baking.

Rich coconut custard made with half-and-half creates an extra-creamy filling that's worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

Chocolate cream pie cooks a silky cocoa-egg yolk custard on the stove, pours it into a baked shell, and crowns it with billowy meringue. Old-school Southern dessert classic.

Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

The dark molasses and all the spices made this sensational gingerbread, and everyone at the dinner table raved about how yummy it came out. Great recipe.

Peach upside-down cake with a spiced gingerbread batter over brown sugar-glazed peach halves and cherries. A warmly spiced twist on the classic upside-down cake.

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.