8,633 baked good recipes

Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.

Fudgy, intensely chocolatey brownies made with both semisweet and unsweetened chocolate, two sticks of butter, and chopped walnuts. Rich, dense, and slightly underbaked for gooey centers.

Pumpkin date nut bread for the bread machine combines pumpkin pie filling, whole wheat flour, warm spices, walnuts, and chopped dates. Hands-off yeast loaf on the fruit and nut cycle.

Creamy vanilla cheesecake on a cookie crumb crust, drizzled with melted caramel and German chocolate toppings, then showered with toasted pecans. Every slice is a candy-counter dream come true.

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Buttery almond shortbread thumbprint cookies filled with raspberry jam and finished with an almond-scented glaze drizzle. Classic Christmas cookie that freezes for three months.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Swedish apple cake with cinnamon, cloves, and chopped nuts, baked in a 9x13 pan with a brown sugar crumble topping. A dense, spiced fall cake loaded with fresh apples.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

Mocha cheesecake with a chocolate wafer crust, cocoa-cream cheese filling, and instant coffee for real coffeehouse depth. Rich, dense, and built on the classic cheesecake frame.