Goose recipes

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.

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.

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.

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.

Date pudding cake with chopped dates and nuts in a light egg batter with barely any flour. Dense, sticky, and caramel-sweet, served warm with ice cream or whipped cream.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water transforms into cake over a pool of rich fudge sauce.

Caramel apple pecan pie with chopped caramel candies melted into the filling alongside McIntosh apples and toasted pecans. Best served warm.

Oat bran cookies with chopped dates, whole wheat flour, wheat germ, and brown sugar. A wholesome drop cookie with natural sweetness that bakes in just 10 minutes. Makes three dozen.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

Beehive cookies are chewy, golden drop cookies made with honey, shredded coconut, walnuts, and chopped dates. Naturally sweet with no refined sugar, ready in 30 minutes.