Baked Good Recipes

Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

High-fiber bran muffins loaded with psyllium, pumpkin pie spice, and raisins. Warm, lightly sweet, and ready in 30 minutes. A guilt-free breakfast that actually tastes like a treat.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.

A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Buttery Swedish Melting Moments cookies with almond and orange extract literally dissolve on your tongue. Six ingredients, one hour chill, and you've got 2 dozen tender, crumbly Scandinavian treats.

Chocolate crinkle cookies with a frozen marshmallow surprise hidden inside, rolled in sugar and baked until they just crack. Fudgy, gooey, and fun for holiday baking.

Huckleberry pie with grated apple and a hint of almond extract. Wild Northwest berries baked into a double-crust pie where the apple thickens the juice naturally and the almond pulls out their floral side.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.