Goose recipes

Vanilla oatmeal raisin cookies with cinnamon, nutmeg, ginger, and a touch of corn syrup for chewy texture. Soft, spiced, classic homemade cookies.

In our extended family this version of pumpkin pie has earned the title!

Dave's chocolate chip oatmeal cookies: classic combo of rolled oats and chocolate chips with chewy or crispy texture options. Twelve big bakery-style cookies in 30 minutes.

Cranberry pumpkin bread folds canned pumpkin, fresh cranberries, orange zest, and chopped nuts into a buttery cinnamon-spiced quick bread. Two loaves from one batch, perfect for fall mornings or holiday gifting.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Texas-style sheet cake brownies bake a thin chocolate cake-style brownie in a 9x13 pan, then crown with warm walnut chocolate buttermilk frosting poured over the hot pan. Yields 36 squares.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

Lemon crinkle cookies made with a boxed cake mix, eggs, oil, and a snowy powdered sugar coating. Four ingredients, ready in 30 minutes, with a chewy center and that signature crackled top.

So chocolaty and delicious. This was our dessert after dinner yesterday, in order to feel less guilty, I modified the recipe and made a healthier chocolate pudding cake (see the linked recipe below). It was such an enjoyable and decadent dessert that we really loved.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Peanut butter cookies use crunchy peanut butter, both white and brown sugars, and the classic fork-pressed crisscross top for soft centers and crisp golden edges. A big-batch family-favorite cookie.

These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

Coffee chocolate chip cookies with toasted almonds, made with concentrated instant coffee dissolved in hot water for deep mocha flavor in every bite. The grown-up cookie jar staple.

Brownies with peanut butter topping take fudgy cocoa squares and crown them with melted peanut butter chips spread into a silky icing. Brown sugar deepens the cocoa, peanut butter chips melt right in the pan. A two-layer treat from one bowl.