Baked Good recipe collection

Guilt-free chocolate muffins made with nonfat yogurt and cocoa powder for rich flavor, perfect for a healthier chocolate fix.

Light whole wheat bread machine loaf blends whole wheat with all-purpose flour for a softer, lighter sandwich bread that still has wholesome wheat flavor. Just load and press start.

Light whole wheat bread for the bread machine, blending whole wheat with bread flour for a soft sandwich loaf with molasses sweetness. A no-knead loaf using the wheat cycle.

Lighter chocolate chip cookies use less butter and just one egg for a slightly less rich version of the classic Toll House cookie. Soft, chewy, and ready in 25 minutes.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

Tender chocolate chip cookies with golden edges prove that low-fat baking can deliver real flavor when you swap butter for margarine and use egg whites strategically.

Yesterday I brought these cookies to my husband's friend's bonfire, they disappeared quickly. Everyone loved them. Tahini actually tasted delicious in these cookies! Will be making these sweets again.

A wonderful recipe that will make your breakfast or lunch a lot more enjoyable!

Low-cal brownies: a quick blender batter that swaps applesauce for butter and a sugar substitute for sugar, baked into a light chocolate fix. A guilt-free brownie ready in about 30 minutes.

Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.

Low-fat double chocolate brownies that don't taste like a compromise: unsweetened chocolate, cocoa, and chocolate chips with applesauce standing in for most of the butter. Rich, fudgy, and made with whole wheat flour.

These scrumptious muffins are perfect to enjoy while tanning outside on a hot summer day.

A delightful, tangy rhubarb cake with a moist buttermilk crumb and a sweet, crunchy cinnamon-brown sugar topping. Passed down from a beloved aunt, this recipe is perfect for spring or anytime you crave a comforting dessert. Use fresh or frozen rhubarb for year-round enjoyment.

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

Magic marshmallow crescent puffs wrap cinnamon-sugar marshmallows in flaky crescent dough, baked until golden and hollow inside. The marshmallow disappears, leaving a sweet glazed surprise.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.