Baked Good Recipes

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.

Chocolate-spice crinkle cookies rolled in sugar with cocoa, cinnamon, ginger, allspice, and cloves. Chewy, fragrant, and lower-fat thanks to a yogurt swap for most of the butter.

Cream puff swans made from choux pastry piped into S-shaped necks and oval bodies, filled with sweetened whipped cream and mandarin oranges. A classic French pastry showpiece.

Cheese puff muffins made with choux pastry dough, sharp cheddar, eggs, and a hint of cayenne. Crispy outside, hollow and airy inside. A savory twist on classic French gougères.

Triple chocolate cookies with melted semi-sweet and unsweetened chocolate in the batter, chocolate chips folded in, then dipped in more melted chocolate. Fudgy, crackle-topped, and loaded with nuts.

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.

All Time Favourite Peanut Butter Cup Cookies recipe

All-America Apple Bread: a lighter apple loaf sweetened with honey, scented with toasted ground coriander seed, and built around shredded fresh apples. Only two tablespoons of butter.

Piped allspice and poppy seed butter wafers with fresh orange-sugar, finished with a cream glaze and poppy seed sprinkle. Elegant tea cookies with warm spice and bright citrus.

Italian-style almond coca cookies with a hidden whole almond at the heart, half rolled in cocoa powder and half in powdered sugar. Two-tone cookies with chopped almonds in the dough for double texture.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.