Baked Good Recipes

Tart Granny Smith apples and whole cranberries under a buttery oat-brown sugar crumble topping. Baked low and slow until bubbling and golden, this cranberry apple pie is fall on a plate.

Peanut butter granola cookies with raisins, brown sugar, and a chewy-crunchy texture from 2 1/2 cups of granola baked right into the dough. Thick, hearty, and packed with crunch.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.

Cucuzzara is a rustic Sicilian squash bread loaded with sauteed butternut squash, roasted red peppers, tomatoes, and onions, baked into golden durum flour loaves. Makes 4 hearty loaves.

Chocolate button cookies rolled in powdered sugar, then pressed with chocolate nonpareils fresh from the oven. Crackle-topped, bite-sized, fudgy in the middle.

Lindy's-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.

Daiquiri pie with lime Jello, lemon pudding, light rum, and whipped topping in a graham cracker crust. A no-bake cocktail-inspired icebox dessert that tastes like a frozen daiquiri in pie form.

Date pudding cake with chopped dates and nuts in a light egg batter with barely any flour. Dense, sticky, and caramel-sweet, served warm with ice cream or whipped cream.

Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.

Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.

Double-deck chocolate cake with a devil's food crust, melted chocolate chip layer, chocolate-spiked white cake, and whipped cream topping. Two cake mixes, one show-stopping dessert.

A slow cooker johnny cake loaded with shredded carrots and crushed pineapple. Made with cornmeal, buttermilk, and baking soda for a moist, tender crumb. No oven required.

Baked cheesecake with a cinnamon graham cracker crust, lemon-scented cream cheese filling, sour cream topping, and cherry-blueberry garnish. Freezer-friendly.

Old-fashioned spoon bread made with cornmeal, scalded milk, butter, and separated eggs for a souffle-like rise. Serve it hot with butter before it falls.

Double chocolate cream cheese cake with a coffee-spiked cocoa batter and a tangy cream cheese chocolate chip swirl baked right in. A one-pan dessert that disappears at potlucks.

Double chocolate drop cookies with melted unsweetened chocolate in the batter, semi-sweet chips throughout, and a from-scratch chocolate frosting on top.