Goose recipes

Peanut butter cookies loaded with chopped Baby Ruth bars for chunks of caramel, nougat, and roasted peanuts in every bite. Drop, flatten with a fork, bake until golden.

Classic chocolate chip cookies with equal parts brown and white sugar, a full bag of chocolate morsels, and the proven Toll House ratios. Crisp edges, soft centers, gone in a day.

Chewy vanilla blondies loaded with brown sugar, butter, and optional chocolate chips. Dense, butterscotchy bars with crisp edges that bake in one pan and disappear even faster.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Apple crumble pie cooks tart green apples on the stovetop with mace and lemon, then bakes them in a flaky shell under a buttery cookie-crumb topping. A streusel-style pie that skips the soggy bottom.

Lemon cream cupcakes with sour cream batter, fresh lemon zest, and a tangy lemon buttercream frosting. Moist, dense, and bursting with bright citrus flavor.

Fudgy cocoa brownies loaded with chocolate chips and nuts, baked in a sheet pan for 48 generous squares. Rich chocolate batter topped with melty chips creates chewy-crisp perfection.

Homemade chocolate sandwich cookies with a stabilized vanilla cream filling. These Oreo-style treats use cake mix for the cookies and gelatin-enriched frosting.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

Classic Christmas butter cookies are the rolled and cut sugar cookie that makes the holiday cookie tin special. Tender, lightly sweet, and ready for icing, sprinkles, or sandwich filling.

Autumn breakfast muffins built on pumpkin puree, applesauce, chopped apples, and warm spices, with bran and granola for fiber-rich crunch. Egg whites and applesauce keep them low-fat without sacrificing moisture.

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

This summer, satisfy your chocolate side with this amazing treat!

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.