Baked goods recipes

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Mexican wedding cookies, also known as polvorones, are tender pecan-shortbread balls rolled in cinnamon-powdered sugar. Buttery, crumbly, six-ingredient cookies that melt on contact.

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.

Mississippi mud cake loaded with cocoa, butter, and pecans under a thick chocolate buttercream icing. Dense, fudgy, and unapologetically Southern.

French apple spice cake with cinnamon, nutmeg, allspice, chopped walnuts, and raisins. An oil-based one-bowl cake that starts by macerating apples in sugar.

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

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Chewy, buttery oatmeal raisin cookies loaded with cinnamon and brown sugar that vanish from the cookie jar before they cool. Quick 25-minute recipe the whole family will fight over.

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.