Baked goods recipes

Crispy Danish flatbread made with ground oats and buttermilk. Skillet-fried or oven-baked until spotted and golden. High fiber, no yeast, and ready to spread with butter, jam, or honey.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Light, chewy almond macaroons sandwiched with rich chocolate ganache. A classic Swiss cookie recipe using blanched almonds, Swiss meringue, and semi-sweet chocolate filling.

Hearty oatmeal raisin cookies loaded with rolled oats, plump raisins, and crunchy bran flake cereal for extra texture and fiber. Crisp at the edges, chewy in the middle, and a smart way to use up the cereal box.

Try this decorative cookie that uses date and walnuts to give it a scrumptious taste.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Awesome cinnamon rolls built on a soft, sponge-started yeast dough, rolled tight with cinnamon sugar and baked over a brown-sugar-and-butter layer that turns into a sticky caramel bottom. A big-batch bakery classic, made from scratch.

Soft drop cookies packed with applesauce, plump raisins, and crunchy nuts, spiced with cinnamon and cloves for old-fashioned charm.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Pressure cooker orange cheesecake: mandarin segments on top after inverting, with a whole wheat crumb base and silky orange-sauced finish. Steamed dessert that skips the water bath drama.

Classic cut-out Christmas cookies with almond and vanilla extract, rolled thin and topped with colored powdered sugar frosting. A holiday cookie-decorating tradition.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

No-bake lemon cheesecake with Neufchatel cheese, gelatin, and a graham cracker crust. A lighter, sugar-free cheesecake that sets in the fridge in 2 hours.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Pistachio mint cake is a green-tinted sheet cake with chocolate chips, baked in a 9x13 pan and topped with melted Andes mints spread into a glossy chocolate glaze.