Baking

Cinnamon Baked Doughnuts

Hong Kong Egg Tarts

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Pecan Cream Pie

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Blueberry Scones with Lemon Glaze

Oatmeal-Glazed Breakfast Cake

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

Gluten-Free Fudge Brownies

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Chocolate Mousse Cake

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

Easy Cheese Danish

Easy Apple Cake

This buttery apple cake is pure fall comfort. Spiced with cinnamon, it has a bright kick from apple cider vinegar and a crunchy brown-sugar-and-walnut topping.

Ultimate Chocolate Cake

I’ve been making cakes and pies in the Food52 offices since 2014, and couldn’t be happier that they asked me to develop a new cake to celebrate their 10th birthday. This cake is chocolate, plus chocolate, with a little chocolate (I don’t use the word ultimate lightly). It’s impressive to look at it - but more importantly, it’s so, so delicious, just like these last 10 years have been.

Maialino's Olive Oil Cake

Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy—there aren't even egg whites to whip and fold, or butter to cream—but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from Genius Desserts by Kristen Miglore (Ten Speed Press, September 2018). Helpful tools for this recipe: Olipac Stainless Steel Olive Oil Dispenser GIR Silicone Grip Whisk Mosser Glass Cake Stand —Genius Recipes

The Food Lab's Chocolate Chip Cookies

Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.

1 hr 15 min

Red Velvet Cheesecake Brownies

Decadent red velvet brownies layered with a smooth cream cheese swirl — fudgy, chocolatey, and visually striking. Baked in an 8x8-inch pan, these make a rich dessert perfect for sharing or special occasions.

Red Velvet Chocolate Chunk Cookies

Chewy, tall red velvet cookies studded with semi-sweet and white chocolate chunks. The dough is chilled for shape and deep color, yielding soft-centered cookies with set edges.

Brownie Cookies

Fudgy, crackly-topped brownie cookies with an intense chocolate flavor and a soft, gooey center. Chill the batter for thicker, fudgier cookies and bake briefly for a crisp, crackly top.

Persimmon Cardamom Cake

This bouncy, tender spiced cake celebrates winter persimmons in all their glory. Baking wedged Fuyu persimmons — the squat, tomatolike ones — until their flavor concentrates and their moisture dissipates leaves you with syrupy fruit that doesn’t sog up the cake later. A little coconut extract, a whisper of the tropical, props up the gentle sweet aroma of the orange fruit, with cardamom playing a major role in bringing out its floral, pumpkiny qualities. Whipped cream folded into the batter at the end, a trick from the baker Heather Dekker-Hurlbert, results in a light, even crumb. Thanks to a sprinkling of cardamon sugar on top before baking, the cake gains a glorious caramelized crust with cinnamon toast vibes (but cardamom).

1 hr 45 min

Gluten-Free Pizza Crust

Recipes from Cook’s Illustrated and Antonella at Krumville Bake Shop in N.Y.C. both deserve big shout-outs for helping us develop this approach.

Malted “Forever” Brownies

Claire Saffitz named these her “forever” brownies because it took so much work to get them right that she’s vowed to never develop another brownie recipe again.

Guinness-Chocolate Sheet Cake

The Guinness-chocolate sheet cake is incredibly moist and rich, with a deep chocolate flavor that’s complemented by the beer’s malty, tangy undertones. Topped with a malted vanilla frosting, it’s a delicious celebration-worthy dessert.

2 hr 55 min

Millionaire’s Shortbread

Our version of the luxurious bars, featuring buttery shortbread (with a twist!), salty-sweet caramel, and rich chocolate.

Italian Ricotta Cookies

Jessica Hulett’s tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett’s grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

1 hr

Sunny Lemon Bars Recipe

This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.

2 hr 10 min

Chocolate Banana Loaf

A simple, naturally sweet banana loaf studded with dark chocolate chips and cocoa. Ripe bananas provide moisture and sweetness, making this an easy, crowd-pleasing dessert—great for a cozy Valentine’s treat.

Beet Chocolate Cake

Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you'd never guess the cake is dairy-free as well.

Glossy Fudge Brownies Recipe | BraveTart

This chocolate brownie recipe uses Dutch cocoa powder, dark chocolate, and brown butter to create a glossy, flaky top and fudgy, full flavor throughout.

1 hr 55 min

Quick and Easy Chocolate Chip Cookies | BraveTart

Chewy chocolate chip cookies with just-crisp edges, loaded with melted chopped bar chocolate for better flavor than commercial chips.

45 min

Pecan Cake

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

Cranberry-Wine Swirl Cookies

These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.

Peppermint Black-and-White Cookies

A riff on the New York classic black-and-white cookie, featuring refreshing peppermint extract and a sprinkle of festive crushed candy canes.

Brown Butter Chocolate Chip Cookies

Nutty, chewy cookies made with browned butter and chunky dark chocolate, featuring crisp edges and soft centers. Quick to prepare and perfect for an anytime sweet treat.

Miso-Caramel Apple Turnovers

These flaky, buttery apple turnovers are filled with sautéed apples and drizzled with a sweet and savory miso-caramel sauce.

1 hr

Levain Bakery-Style Super-Thick Chocolate Chip Cookies Recipe

Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.

12 hr 50 min

Easy Cheese Danish

Date Bars

Native to North Africa and the Middle East, dates were planted in the Coachella Valley in the late 1890s and are now a California crop, with the state growing 90 percent of America’s dates, particularly the medjool variety. “The intense sweetness of dates makes them a great substitute for honey or sugar,” writes Tanya Holland, the chef and author of “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022). Her date bars from this cookbook feature a gorgeous strip of the beautiful fruit and make a great caky snack to serve alongside coffee or tea.

45 min

Vanilla Cake With Cookie Butter Frosting

Spiced speculoos cookie butter is delicious straight from the jar, and in this cake it makes the perfect addition to a quick and easy buttercream frosting. The plush dark brown sugar and vanilla cake is just as easy to make and is extra moist thanks to a generous amount of sour cream. This cake keeps well on the counter for a few days, loosely covered, although it’s so snackable you shouldn’t be surprised if it doesn’t last that long.

55 min

Signature Chocolate Chip Cookies From DoubleTree

Did you know this cookie was one of the five most searched recipes in the U.S. in 2020? And according to DoubleTree, 30 million of these babies are typically consumed each year collectively in the hotels. What's more, this was even the first cookie baked in space! We can totally understand why. Chewy with oats and chopped walnuts, toasty and nuanced with brown sugar and a hint of cinnamon, and gently leavened with baking soda and a touch of lemon juice to activate it, it's with good reason that folks are clamoring for the recipe. The hype is well earned. A few things about this cookie recipe makes it a bit non-traditional, and thus, utterly delicious: The dough doesn't require chilling because we want them to spread out, resulting in the perfect combination of crispy and chewy cookie texture. For portioning, we'll use quite a bit of dough for each cookie (a hefty three tablespoons!), so the bake time on these are also longer than you might expect. Last—and this is the only bad news we'll deliver here—you'll want to wait till these cookies cool fully before digging in, about an hour. Your patience will be duly rewarded. A cook’s note from DoubleTree: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Gluten-Free Triple-Chocolate Chunk Cookie

After testing with lots of other brands, these chocolate chip cookies are best when made with Cup4Cup gluten-free flour.

Ginger Spice Brownies

A complex blend of spices complements the rich chocolate and adds a warmth that’s perfect in the colder months.

1 hr 45 min

Devil's Food Cake Recipe | BraveTart

Dark chocolate, Dutch-process cocoa powder, and a homemade Oreo cookie coating make this one-bowl devil's food three times as chocolaty.

2 hr 20 min

Double Chocolate Chip Cookies From The Pastry Box

Recreate the iconic chocolate chip cookies from The Pastry Box in NYC’s East Village. They’re thin with crispy edges, soft centers, and loaded with caramelized bits and just the right amount of chocolate. Of course, you have to finish with a pinch of flaky sea salt. Bonus: to make them gluten-free (and just as good), simply swap the all-purpose flour for oat flour.

Red Velvet Cake Mix Cinnamon Rolls

Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.

Banana Bread

This quick and easy banana bread recipe is the only recipe you need for overripe bananas.

1 hr 30 min

Lemon Bars

This lemon bars recipe features a smooth, sweet-tart lemony custard poured on top of a buttery shortbread crust with just a hint of salt.

3 hr 5 min

Tiramisu Cupcakes

Soft vanilla cupcakes soaked in brewed coffee and topped with a light mascarpone-vanilla cream — all the classic tiramisu flavors in convenient cupcake form. Make the vanilla pudding a day ahead for the best texture.

Jordan Marsh’s Blueberry Muffins

In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

1 hr 10 min

Classic Croissants

Buttery, flaky croissants made with laminated yeast dough. This classic recipe yields tender, layered pastries—perfect for breakfast or a special brunch. Uses a simple butter block and 2–3 turns for the signature layers.

Fudgy Spicy Brownies

These fudgy brownies are anything but boring.

2 hr 45 min

Orange-Cardamom Olive Oil Cake

I’ve made this cake more than five times in a single week while testing this recipe and I did not get tired of it, which happens very rarely in the process of developing a recipe. Initially, there were no oranges involved—this was supposed to be a simple cardamom olive oil cake—but I’ve had a bunch of oranges to on hand so I decided to incorporate them in this scenario. For personal reasons, I am usually quite hesitant about eating orange peels: It reminds me of this panettone I used to eat as a child, that always had a bunch of orange peel chunks in there. They were never candied or anything, just little squares of bitter orange peel thrown in the dough that took the joy of eating a panettone away from me. With that said, I decided to give the orange peels another chance with a quick test and I’m so happy I did. I candied some thinly sliced oranges in a cardamom sugar syrup and placed them a the bottom of the baking pan, poured the cake batter on top, and baked them together. The orange taste worked so well with the olive oil and cardamom in there I had to keep it. I like to serve this cake with a tiny drizzle of olive oil on top and some tangy yogurt on the side. Helpful tools for this recipe: Farmhouse Measuring Spoons GIR Silicone Basting Brush GIR Silicone Spatula

Two-Chip Chocolate Chip Cookies

Large, chewy chocolate chip cookies made with two kinds of chocolate — semi-sweet and dark — for extra depth. These rustic, bakery-style cookies are quick to make and perfect for sharing or an indulgent snack.

Breakfast Bread Pudding