8,633 baked good recipes

Savory zucchini bread baked in a sheet pan with Bisquick, eggs, Parmesan, oregano, and red pepper. A crustless cheesy zucchini bake that slices into appetizer squares or a side.

Tender lemon bundt cake with poppy seed crunch, drenched in a warm citrus glaze that turns each slice into a melt-in-your-mouth experience.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

An easy no-bake pie that's packed with strawberries in a luscious banana custard-like filling.

Apple cream pie with sliced apples baked in a cinnamon-nutmeg custard made from half-and-half and melted butter. A simpler, creamier take on classic apple pie.

Skip the pastry and make this easy apple dessert. Tart Granny Smith apples baked under a buttery cake-like batter with cinnamon, nutmeg, and walnuts.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Mincemeat oatmeal cookies: chewy spiced drop cookies that pack the entire flavor of a Christmas mince pie into a hand-held bite. Brown sugar, molasses, oats, and a generous spoonful of mincemeat per cookie.

Fat-free banana split pie with cinnamon cookie crust, sugar-free vanilla pudding, crushed pineapple, and fresh strawberries. Layered no-bake dessert that captures the sundae shop in a slim slice.

Finikia are Greek torpedo-shaped semolina cookies scented with orange and cinnamon, baked golden then dipped in a honey-cinnamon syrup and rolled in sesame or walnuts. Traditional Christmas melomakarona.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Apple apricot strudels wrapped in flaky phyllo pastry with slivered almonds, bread crumbs, and a hint of nutmeg. Dusted with powdered sugar, served warm with custard.

Buttery thumbprint cookies with a tender shortbread base waiting for a spoonful of jam or icing in the dimpled center. Egg-yolk-rich dough that bakes pale and sandy, never browned.