Baked Good Recipes

Chocolate chip orange scones with bright citrus zest, mini chocolate chips, and a tender Nantucket-style crumb. Orange juice in the dough brightens every bite while pockets of chocolate soften in the warm scone.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Buttery chocolate truffle pound cake baked in a Bundt pan with 5 eggs for a dense, velvety crumb. Semi-homemade with a pound cake mix and real chocolate truffles folded in.

Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.

Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.

Classic chocolate sheet cake with cocoa, buttermilk, and a surprise touch of almond extract. Boiling butter and water poured over the dry mix creates an ultra-moist, fudgy crumb.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water, the oven transforms it into cake over fudge sauce.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.

Basic tart pastry with butter and shortening for a flaky, tender crust. Rolls thin, fits one large or six small tart pans, and blind-bakes golden in 15 minutes.

Rich chocolate cream pie with a hint of cinnamon, cooked slow in a double boiler and crowned with golden meringue. Old-fashioned diner-style pie from scratch.

Mint chocolate brownie pie layers mint chocolate chips and fudgy brownie batter in a flaky pie crust, baked until set and served warm with vanilla ice cream. A rich after-dinner dessert with a built-in shortcut.

Easy 4-ingredient lemon cookies made with Bisquick, instant lemon pudding mix, egg, and oil. Soft, cakey cookies that come together in minutes with no mixer needed.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Tiny cheesecakes built on a single vanilla wafer crust and finished with a candied cherry. Four-ingredient mini cheesecakes that bake in muffin liners for instant holiday party trays.