Baked Good recipe collection

Eggnog pound cake infused with holiday eggnog, flaked coconut, and lemon-vanilla extracts, baked in a tube pan until dense, buttery and fragrant. A festive dessert that keeps for days.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Classic New York cheesecake with a graham cracker crust, silky cream cheese and sour cream filling, and a no-crack hot-then-low oven method for a perfectly smooth top.

A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Elodie's chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

British style chocolate cake with chocolate frosting.

Buttery English toffee ball cookies studded with crushed chocolate-covered toffee bars and vanilla pudding mix, rolled in powdered sugar. Melt-in-your-mouth holiday cookie tin favorites.

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Espresso tuiles with whole coffee beans, pecans, brown sugar, and corn syrup. Crispy, lace-like French cookies shaped into elegant curves while still warm.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Make-ahead bran muffin batter that keeps in the fridge up to 6 weeks. Bake fresh muffins anytime from one bowl of buttermilk-bran batter. The classic refrigerator muffin trick.