Baked Good Recipes

Crockpot dark wheat bran bread bakes hands-off in a slow cooker with whole wheat, soy flour, bran cereal, and molasses. A no-oven yeast loaf with a moist crumb and dark malty flavor.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Ricotta is mixed with potato, prosciutto and egg, and bake it like baking a bread in a loaf pan, the flavor is absolutely delicious; and it is served with grilled bacon, grilled bread and roasted cherry tomatoes.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Savory cheese monkey bread: butter-dipped diamonds of cheddar yeast dough stacked in a ring mold and baked into a golden, pull-apart loaf. Perfect with soup or on the brunch table.

A buttery banana sour cream cake swirled with cinnamon-brown sugar, chopped walnuts, and chocolate chips. Part coffee cake, part banana bread, all comfort. Feeds 16 happy people.

Chocolate cake truffles made from crumbled devil's food cake mixed with cocoa butter, hazelnuts, and Baileys, then dipped in semi-sweet chocolate. Rich, boozy, and no-bake to assemble.

German cheese torte with a cinnamon graham crust top and bottom, filled with ricotta beaten with eggs, sugar, and a splash of heavy cream. Old-world dessert, baked in a springform.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

A Southern-style pound cake with butter, five eggs, and a hint of almond extract, baked low and slow then soaked with a warm lemon glaze. Dense, buttery, and utterly addictive.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.

Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.