8,888 baked good recipes

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Dense, fudgy brownies made with real unsweetened chocolate and loaded with chopped walnuts, then layered with raspberry jam and a glossy chocolate glaze. Finished with chocolate-dipped walnuts for a bakery-worthy presentation.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Chocolate button cookies rolled in powdered sugar, then pressed with chocolate nonpareils fresh from the oven. Crackle-topped, bite-sized, fudgy in the middle.

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Chocolate shots slice-and-bake cookies with oats, butter, and powdered sugar rolled in chocolate sprinkles. A make-ahead icebox cookie with a fun, crunchy sprinkle-coated edge.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Buttery snowball cookies with ground almonds, walnuts, and hazelnuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie also known as Mexican wedding cookies.

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.