Baked Good Recipes

White chocolate cheesecake with an almond-oatmeal-graham crust, folded with whipped egg whites for an airy, mousse-like texture. Slow-cooled in the oven for a crack-free finish.

Cranberry pecan pound cake studs a buttery sour cream batter with toasted pecans, fresh cranberries, and ¼ cup of orange liqueur. Make ahead for the holidays, dust with powdered sugar.

Apple butter spice muffins with cinnamon, ginger, brown sugar, honey, and a generous swirl of apple butter for a moist, deeply spiced fall breakfast muffin.

Beaver Club banana bread bakes low and slow for 2½ hours, with yogurt and four eggs giving the moistest crumb you'll ever pull from a loaf pan. Montreal restaurant classic.

Banana carrot cake combines mashed ripe bananas, shredded carrots, rolled oats, cinnamon, and cloves in a one-bowl snack cake. Moist, lunchbox-friendly twist on classic carrot cake.

Godiva brownies: dense, fudgy chocolate squares spiked with chocolate liqueur, instant coffee, and toasted walnuts. The grown-up brownie that lives between dessert and digestif.

Old-fashioned drop biscuits made with just five pantry staples. No rolling, no cutting, no fuss. Scoop and bake in 20 minutes flat, then split them for a quick strawberry shortcake.

This recipe is nearly 100 years old. These cookies are great at Christmas time.

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

A scrumptious banana bread that's easy to make and is perfect for breakfast, lunch or dessert!

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

Peanut butter Bundt pound cake glazed with semi-sweet chocolate ganache. A dense buttery pound cake that bakes from a cold-oven start, then gets enrobed in glossy chocolate.

Jiffy cinnamon buns: no-yeast quick cinnamon rolls ready in 45 minutes. Soft biscuit-style dough rolled with cinnamon brown sugar filling, baked in muffin tins, and glazed.