Baked Good Recipes

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Hazelnut butter balls: tender, melt-in-your-mouth cookies loaded with chopped toasted hazelnuts, rolled in powdered sugar while warm. A buttery, nutty riff on the classic snowball cookie that disappears off any holiday tray.

Chewy peanut butter chip bars with deep cocoa brownie batter and pockets of peanut butter chips. A jelly-roll pan recipe that yields four dozen fudgy chocolate bars.

Swedish Christmas crescent cookies: tender almond shortbread shaped into half-moons and finished with cinnamon sugar. The classic Scandinavian holiday cookie that melts on the tongue.

Chewy butterscotch brownies (blondies) with dark brown sugar, melted butter, and vanilla in a one-bowl, six-ingredient recipe. Rich, toffee-flavored squares that take 10 minutes to mix and bake golden.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

A self-saucing cocoa espresso pudding cake that creates its own hot fudge layer as it bakes. Boiling water poured over the batter before baking does all the work. Serve warm for 6 to 8.

Double chocolate chip cookies with cocoa-rich dough, buttermilk for tang and tender texture, and semi-sweet chocolate chips throughout. Soft-set centers and chewy edges every time.

Easy coconut quick bread with toasted unsweetened coconut for nutty, caramelized depth. A one-bowl loaf with tender crumb and tropical flavor. Mixes in minutes and bakes hands-off.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.