Baked Good recipe collection

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

Date nut raisin bread softened by boiling water over the fruit before mixing, creating a moist, tender quick bread loaded with walnuts and dried fruit. Egg-white-only batter keeps it lighter.

Focaccia with fresh herbs: a soft, olive-oil-rich Italian flatbread dimpled and scattered with fragrant herbs and flaky kosher salt. An easy bread-machine dough that bakes up golden and chewy.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.

Sad cake is a dense, chewy brown-sugar cake studded with coconut and nuts, made easy with a baking mix. It sinks in the middle on purpose, baking up gooey and butterscotchy like a giant blondie.

Sugarless applesauce cake sweetens with raisins, dried fruit, and unsweetened applesauce instead of granulated sugar. A diabetic-friendly bundt cake spiced with cinnamon and nutmeg.

Sweet potato pie with mashed yams, cream, vanilla, and a bright squeeze of lemon. The Southern Sunday-supper dessert that splits the difference between custard pie and pumpkin.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.