100 Baking Recipes to Help You Relax and Destress

Special-Occasion Chocolate Cake

This cake won Grand Champion at the 2000 Alaska State Fair, and you will see why once you taste it. This decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska

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Chunky Drop Cookies

The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. —Kelly Ward-Hartman, Cape Coral, Florida

Butter Pecan Cheesecake

Fall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, Virginia

Challah

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. —Taste of Home Test Kitchen

Raspberry Moscow Mule Cake

This Moscow mule cake is my favorite cake I’ve ever made from scratch. It’s so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri

Cranberry Zucchini Wedges

I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta

10-Cup Cookies

My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. —Tracy Powers, Byron Center, Michigan

Everything Bread

I love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania

Cherry Hand Pies

There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin

Devil's Food Whoopie Pies

These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. —Pamela Esposito, Galloway, New Jersey

Best Vanilla Cake

There's a reason this vanilla cake recipe is the best. Adding creamy vanilla bean paste into the moist, rich cake batter creates a power-packed vanilla flavor that can't be bought in stores. Try spreading vanilla buttercream frosting on top to finish it off. —Margaret Knoebel, Milwaukee, Wisconsin

Cinnamon-Sugar Peach Kuchen

My comforting cinnamon peach kuchen showcases fresh summer fruit. You can use other stone fruits, too, such as plums or nectarines. This is one of those homey desserts that is perfect with a scoop of ice cream on top! —Mary Bilyeu, Ann Arbor, Michigan

Skillet Stout Brownies

These stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. —Mandy Naglich, New York, New York

Cardamom Cheesecake Bars

Fans of cheesecake will love these bite-sized desserts. Crunchy and smooth, they're perfect for the holidays—or any other time.—Judi Oudekerk, Buffalo, Minnesota

Homemade Bagels

I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.

Mexican Chocolate Walnut-Cherry Biscotti

I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona

Cranberry-Orange Cake with Lemon Glaze

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! —S. Jade Klope, Paducah, Kentucky

Grandma's Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

Baki's Old-World Cookies

My uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio

Vegan Chocolate Cupcakes

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Majestic Pecan Cake

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana

Fudgy Layered Irish Mocha Brownies

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. These decadent treats are the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin

Orange Ricotta Cake Roll

I come from a big Italian family. When I was growing up, my mom cooked and baked many delicious meals and desserts from scratch. Now I do the same for my family. This cake is my finale to our special-occasion dinners. —Cathy Banks, Encinitas, California

Basic Homemade Bread

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York

Pecan Kringle Sticks

My family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. —Connie Vjestica, Brookfield, Illinois

Rhubarb Dumplings

I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana

Blueberry Sour Cream Coffee Cake

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana

Cinnamon Roll Macarons

These macarons are a fall and winter staple for me. Inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Other fillings would work well with this—including custard, mousse, ganache or other buttercream. —Elizabeth Ding, El Cerrito, California

Three-Layer Chocolate Ganache Cake

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri

Delicious Almond Braids

Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It’s versatile, so you can serve it for dessert, breakfast or brunch. It tastes as if it came from a high-end bakery, but packaged puff pastry dough makes it easy. —Gina Idone, Staten Island, New York

Strawberry Rhubarb Cheesecake Bars

These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah

Chocolate-Dipped Strawberry Meringue Roses

Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California

No-Knead Knot Rolls

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska

Oreo Cupcakes with Cookies and Cream Frosting

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Cinnamon Twirl Cookies

These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts

Lemon Whirligigs with Raspberries

Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York

Garlic Rosemary Pull-Apart Bread

This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. —Christina Trikoris, Clarksville, Tennessee

Raspberry Meringue Hearts

Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah

Pineapple Carrot Cake

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida

Blueberry Dream Pie

This showstopping pie can be decorated to fit any season. I like to make hearts for Valentine's Day, flowers for spring, stars for Independence Day and even leaves for fall. Have fun with it! —Kerry Nakayama, New York, New York

Best Ever Banana Bread

Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

Cherry Danish

These ruby-studded pastries will be the first to disappear from your brunch table. I won an award when I first made them for a 4-H competition years ago. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, Texas

Raspberry Chocolate Puffs

This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan

Pumpkin Knot Rolls

These rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington

Best Red Velvet Cake

It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina

Layered Chocolate-Raspberry Triangles

My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.—Mary Ann Lee, Clifton Park, New York

Herbed Bread Twists

A blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan

Heavenly Cheese Danish

This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. —Josephine Triton, Lakewood, Ohio

Giant Cinnamon Roll

This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Taste of Home Test Kitchen

Favorite Irish Bread

Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts

Mocha Meringue Sandwich Cookies

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings—try making them with fruit preserves. —Marie Valdes, Brandon, FL

Rhubarb Sticky Buns

Since I have seven rhubarb plants in my backyard, everything's coming up rosy about now. My husband and two teen sons are crazy about these sticky buns. I discovered the treat in an old recipe file I purchased at a rummage sale.

Quick and Easy Baklava Squares

I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I’ve made it for family, friends and co-workers—they can’t get enough. I’m always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania

Chocolate Banana Bundles

Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey

Focaccia Barese

This focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

Greek Breadsticks

Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida

Pear-Berry Breakfast Tarts

When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. —Joan Elbourn, Gardner, Massachusetts

Hidden Mint Morsels

Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin

Lemon Layer Cake

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia

Red Velvet Cinnamon Rolls

Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas

Bread Machine Pumpkin Monkey Bread

I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona

Peach Pie

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa

Rainbow Cookies

I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York

Pumpkin Patch Biscuits

I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father’s Day and his birthday. —Liza Taylor, Seattle, Washington

Strawberry-Rhubarb Upside-Down Cake

I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana

Pumpkin Spice Bagels

Enjoy pumpkin pie flavor with these classic bagels. For a change, adjust the spices to suit your taste buds. —Kristy Reeves, LeRoy, Kansas

Strawberry-Pecan Yeast Rolls

These treats are so good! The strawberry filling, creamy glaze and crunchy nuts balance the sweet yeast rolls perfectly. My family loves to eat them as much as I enjoy making them. —Annie Thomas, Michigan, Mississippi

Cream Puff Dessert

I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. —Lisa Nash, Blaine, Minnesota

Hummingbird Cake

This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey

Lemon Yeast Puffs

The lemon flavor in these yeast muffins makes them unique. My husband is a minister, and we're invited to many potlucks. People love these muffins.

Key Lime Pie Cupcakes

I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota

Coffee 'n' Cream Brownies

A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta

Lemony Zucchini Bread

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan.

Caramel Snickerdoodle Bars

What did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts

Ice Cream Kolachkes

These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

Cinnamon Swirl Bread

Your family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin

Chocolate Molten Cakes

Be prepared to swoon when you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page’s favorite dessert on the menu at La Boucherie. Try it, and you’ll understand why.

Cheesy Cajun Cornbread Biscotti

This savory cookie is the bestseller at our Christmas cookie bazaar. Everyone requests the tasty biscotti every year. They're simple but very delicious. I will also serve them year-round as an appetizer. —Paula Marchesi, Auburn, Pennsylvania

Sparkling Cider Pound Cake

This pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! —Nikki Barton, Providence, Utah

Red Wine and Chocolate Cupcakes

Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes I make each year for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta

Kentucky Butter Cake

I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

Deep-Dish Apple Pie

This deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts

Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

Palmiers

It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Rhubarb Custard Bars

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Chocolate Guinness Cake

One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds me of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana

Winning Apple Crisp

I live in apple country, and making a delicious apple crisp is one way to use the fruit. This treat doesn’t take a lot of time to assemble. —Gertrude Bartnick, Portage, Wisconsin

Dipped Cherry Cookies

Our seven children and four grandkids voted this festive, flavorful cookie a “keeper.” We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe. —Ruth Anne Dale, Titusville, Pennsylvania

Chocolate-Dipped Ice Cream Cone Cupcakes

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. —Jennifer Gilbert, Brighton, Michigan

S'mookies

S'mores are one of my favorite desserts. I wanted to create a cookie to replace the graham cracker—that's when my s'mookie was born. Just as delicious as the classic.—Maria Davis, Hermosa Beach, California

Lemon Cream Cupcakes

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta

Roro's Pineapple Cookies

My memories of Christmas always include my mom's pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey

Raspberry Fudge Torte

This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania

Contest-Winning Blueberry Swirl Cheesecake

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio

Carrot Blueberry Cupcakes

Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.