8,633 baked good recipes

Moist chocolate zucchini cake with cocoa, buttermilk, allspice, and cinnamon topped with chocolate chips. A sneaky way to use up garden zucchini in dessert.

Barbara Bush's signature chocolate chip cookies with a quirky splash of hot water in the dough that yields a crisp-edged, soft-centered cookie. A small-batch White House classic.

This deep-dish pumpkin pie swaps the traditional pastry crust for a buttery brown sugar crumb topping with chopped nuts. Sweetened condensed milk and warm spices like cinnamon and allspice make every bite rich and creamy.

Turtle cookies shaped around hidden caramel centers and nestled on pecan halves, then dipped in chocolate glaze. The Christmas cookbook classic that mimics the candy in cookie form.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

Chocolate, cream cheese, coconut, sour cream and brandy make this delicious cheesecake.

Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.

Cherry date skillet cookies skip the oven entirely. Buttery dates and brown sugar bubble together in a skillet, then bind with rice cereal, coconut, and maraschino cherries into chewy, no-bake bites rolled in coconut.

Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.

James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.