Baked Good Recipes

Lady finger icebox cake layered with rich chocolate mousse made from German chocolate, butter, and eggs, topped with whipped cream. No baking, freezer-friendly.

Zucchini Pineapple Walnut Muffins: tropical-leaning muffins with crushed pineapple, three cups of zucchini, and chopped walnuts. Cinnamon-spiced batch of two dozen for sharing.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Cold-oven popovers from a five-ingredient batter, started in an unheated oven and baked into hollow, crispy-shelled rolls with steamy interiors. Marion Cunningham's foolproof method.

Easy drop dumplings for stew with just 5 pantry ingredients. Light, fluffy, and ready in 12 minutes. Drop by spoonfuls into any simmering stew and cover. No rolling or shaping needed.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.

Apple pie with a sharp cheddar cheese crumble topping instead of a top crust. Tart apples spiced with cinnamon and cloves bake under a crispy, cheesy, buttery streusel that's golden and irresistible.

Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Classic Christmas butter cookies are the rolled and cut sugar cookie that makes the holiday cookie tin special. Tender, lightly sweet, and ready for icing, sprinkles, or sandwich filling.

Simple shortbread cookies with butter, powdered sugar, and flour. Roll thin, cut into fun shapes, and bake until the edges turn golden. Only 4 ingredients and about 50 minutes start to finish.

Pineapple muffins stay moist and tender thanks to crushed pineapple folded into a simple butter batter. Quick to mix in one bowl, with a tropical sweetness, ready for breakfast or snacking.