Baked Good recipe collection

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Robert's classic baking powder buttermilk biscuits with just five ingredients. Tall, flaky, and tender with a golden crust. The Sunday breakfast biscuit done right.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

Moist pumpkin bread with cinnamon, pumpkin pie spice, and optional toasted walnuts. Large-batch quick bread that yields two loaves perfect for fall gifting, freezing, or holiday breakfasts.

Snowshoe naan is a hand-stretched, sponge-leavened flatbread baked on hot quarry tiles and topped with nigella seeds. Long oval shape with crisp edges and pillowy centers, dairy-free and rustic.

Sour cream and herb drop biscuits skip the rolling and cutting for a quick savory biscuit dotted with fresh dill, chives, or scallions. Tender, tangy, ready in 30 minutes from bowl to oven.

Spiced apple pound cake, a one-bowl Bundt cake made with butter, spiced apple yogurt, and a cinnamon glaze topped with chopped pecans. The autumn coffee cake that turns yogurt into the secret moisture weapon.

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!

Star sugar cookies with butter, both granulated and powdered sugar, plus cream of tartar for that signature soft chew. Roll, cut, and decorate or bake as flattened balls.

Classic cut-out sugar cookies with lemon zest and vanilla that hold their shape beautifully. Buttery, crisp-edged, and ready for decorating with royal icing.

Giant chocolate chip cookies baked in foil pans to hold their extra-thick shape. Butter and shortening blend creates crispy edges and soft, melty centers loaded with chocolate.

Super chocolaty brownies baked sheet-pan style with a pound each of bittersweet chocolate and butter, eight eggs, and a 24-hour rest before slicing into 2-inch squares.

Overnight yeast-raised waffles with a tangy sourdough-style depth and crisp-shattering exterior. Mix the batter the night before, beat in eggs at dawn, and serve with maple syrup or fruit.

Chocolate-oatmeal raisin cookies built on a cake mix base with quick oats, cinnamon, and chocolate-covered raisins. Five-minute prep, ready in 25 minutes, makes four dozen.

The kids will love these scrumptious brownies that even they can help make!