Baked Good Recipes

Pineapple ice box cake, a vintage no-bake dessert with lemon gelatin and whipped cream folded with crushed pineapple, layered between vanilla wafer crumbs. Chilled overnight for sliceable dessert.

Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.

Buttery gold tube cake flavored with lemon extract and mace, topped with a from-scratch mocha butter frosting made with cocoa, coffee, and egg whites.

Blueberry drop cookies fold fresh blueberries and bright lemon zest into a soft cake-style dough, then bake into pillowy, fruit-studded rounds. A summer cookie that's halfway to a muffin top.

Soft molasses drop cookies spiced with warming ginger and cloves that stay moist and chewy when you don't overbake them. Classic old-fashioned cookies made without eggs for a simple, reliable recipe.

Gingerbread drop cookies are soft, cake-like spice cookies sweetened with molasses and brown sugar, studded with raisins. A wholesome wheat germ-boosted twist on classic holiday cookies.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Traditional Tuscan cavallucci spice cookies built from a hot sugar syrup kneaded with walnuts, candied orange peel, and warm spices like clove, anise, and cinnamon. Chewy, perfumed, and unmistakably medieval.

Garlic cheese biscuits made with Bisquick, cheddar, and garlic butter brushed on top before baking. A copycat Red Lobster-style biscuit that's ready in 30 minutes.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

A vintage two-layer cake flavored with homemade burnt sugar syrup, folded with whipped egg whites for a light, tender crumb. An old-fashioned Southern classic that deserves a comeback.

Amaretto cookies fold flaked coconut, chopped almonds, and amaretto liqueur into a stiff egg white meringue base. Crisp-outside, chewy-inside macaroon-style drops with a grown-up almond-liqueur backbone.

Mocha chocolate cheesecake blends instant coffee and melted semi-sweet chocolate into a dense, ultra-creamy cream cheese filling on a graham crust. NY-style two-temperature bake.

Cottage cheese cookies made with just six ingredients, sliced from a chilled dough log and baked until delicately browned. Tender, buttery, and subtly tangy.