Baked Good recipe collection

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

Overnight sticky nut buns use frozen dinner rolls that rise overnight under butterscotch pudding, brown sugar, butter, and cinnamon. Wake up, bake, and invert for instant breakfast magic.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

Morrison's mace cake: a classic hot-milk sponge cake fragrant with warm mace, finished with a crackly mace-sugar topping that bakes into the surface. Old-fashioned Southern coffee cake at its most aromatic.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Mrs Fields-style crispy cookies with chopped chocolate rice crispy bars baked into a buttery brown sugar cookie dough. Chewy center, crunchy edges, chunks of chocolate in every bite.

Soft apple oatmeal cookies with fresh chopped apple, applesauce, raisins, honey, cinnamon, cloves, and lemon zest. Baked low and slow for a chewy, cake-like texture.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.