Baked Good Recipes

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

A moist, cinnamon-spiced carrot cake loaded with 3 cups of shredded carrots and topped with a classic cream cheese frosting. Bake as round layers or a 9x13 sheet.

Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.

Chocolate-topped peanut butter oatmeal cookies with brown sugar, melted chocolate drizzle, and chopped peanuts. A big-batch cookie recipe that makes six dozen crispy-edged treats.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Chocolate chip pan cookies bake the classic Toll House dough as one giant sheet, then cut into 24 squares. All the flavor of a chocolate chip cookie with none of the scooping, rotating or batch-baking.

Chocolate peanut pie with melted semi-sweet chocolate, corn syrup, and unsalted peanuts in a from-scratch butter crust. Like a pecan pie but with chocolate and peanuts.

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Rich chocolate spritz cookies pressed through a cookie press into festive shapes. Unsweetened chocolate and shortening create crisp edges with tender centers in just 10 minutes.

Big-batch Christmas hermit cookies loaded with raisins, currants, chopped nuts, and orange zest, spiced with cinnamon and nutmeg. A chewy, old-fashioned holiday drop cookie that makes 10 dozen.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Tender sour cream muffins with a buttery cinnamon-pecan crunch folded inside and crumbled on top. Made with cake flour for an extra-soft crumb.

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.