8,888 baked good recipes

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.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Heart cake without a special pan, made by cutting a round layer in half and setting both halves against a square layer to form a heart, then frosting it pink with strawberry frosting. A clever Valentine's trick.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

Snickers pie assembly with fudge filling, chopped candy bars, cream cheese layer and milk chocolate drizzle. Decadent triple-layer chocolate pie finished cold.

Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.

Honey pumpkin cookies sweetened with honey instead of sugar. Soft, cake-style drop cookies with raisins, pecans, cinnamon, and nutmeg. No refined sugar.

Rocky Road refrigerator cake layers fudgy coffee-spiked brownies with whipped cocoa cream, mini marshmallows, and chopped walnuts. A make-ahead chocolate dessert that turns richer and sliceable after a night in the fridge.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

Almost whole wheat challah made in the bread machine: an egg-enriched Jewish bread blending whole wheat and white flour for a soft, hearty loaf, finished with egg wash and poppy seeds. No braiding, just measure and press start.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Holiday mincemeat with chopped beef, suet, apples, sour cherries, dried fruit, and broken nuts simmered slowly with brandy and warming spices. A massive 48-serving batch for Christmas baking and gift-giving.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.