Baking

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

Peanut butter and jam are great friends in a sandwich. They’re even better in this tender sour cream cake swirled with raspberry jam.

Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. The coconut extract is optional but adds lots of delicious flavor.

These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.

Sweet potatoes make for a tender and moist biscuit that is great as a substitute for dinner rolls. The benne seeds add a rich and nutty flavor.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

This homemade version of “brown-and-serve” rolls comes out of the oven hot and steamy, just in time for dinner.

These kiss-shaped chocolate meringue cookies are an utterly charming holiday dessert.

Swirly, twirly, and striped, these red-and-white peppermint meringue cookies are all dressed up for the holiday party.

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

If the cake calisthenics required in most roll cake recipes give you anxiety, this chocolate Swiss roll recipe is for you.

Popular in Iowa, the sour cream and raisin pie was a longtime favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

Destined to be your go-to chocolate pie recipe for any and all occasions.

For a classic custardy pie that packs a punch, reach for the vinegar.

This easy honey-tinged Basque cheesecake starts with cream that’s infused with bashed-up cardamom pods.