Baked Good Recipes

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Chocolate PB jeebies, intensely fudgy chocolate cookies loaded with chocolate and peanut butter chips, served with a warm chocolate ganache for dunking. A double-chocolate-peanut-butter treat made for dipping.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Chocolate raspberry cream cake layers a flourless almond-chocolate base under silky raspberry mousse, finished with lightly whipped cream and fresh berries. Elegant springform dessert built for special occasions.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.

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.

Cinnamon roll dough is the butter, cinnamon, and sugar filling base for classic soft rolls. Start with sweet yeast dough, smear on the filling, roll, rest, and bake.

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.