109 Baking Recipes to Help You Relax and De-stress

From the Recipe Creator: With the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or as an evening snack. I’ve made it for many parties, and I’ve always received compliments on it. —Grace Reynolds, Bethlehem, Pennsylvania

From the Recipe Creator: With chocolate, hazelnuts and the tangy taste of buttermilk, these delicious scones are easy to make, come together fast and taste amazing with your morning coffee. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Cherries and chocolate are natural partners that make desserts such as this simply scrumptious! The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, New York

From the Recipe Creator: My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania

From the Recipe Creator: This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California

From the Recipe Creator: Baklava is a traditional Middle Eastern pastry made with flaky phyllo dough, chopped nuts and sweet honey. This dessert is very rich, so one pan goes a long way. —Judy Losecco, Buffalo, New York

From the Recipe Creator: I often bake this sunshiny-sweet lemon bread when company’s due. It has a loaf-like texture. —Kathy Scott, Lingle, Wyoming

From the Recipe Creator: 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

From the Recipe Creator: Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas

From the Recipe Creator: Be patient when making the crust for this lemon tart. It will take a few minutes of pulsing for the food processor to work its magic. —Taste Recipes Test Kitchen

From the Recipe Creator: My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California

From the Recipe Creator: I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast! —H. Michaelsen, St. Charles, Illinois

From the Recipe Creator: We sometimes call this pumpkin spice cake “Thanksgiving Cake” because it’s a tasty alternative to pie, but we don’t relegate it to just that holiday. I think you’ll agree it’s delicious any time of the year.—Kathy Rhoads, Circleville, Ohio

From the Recipe Creator: I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

From the Recipe Creator: This margarita cake is perfect for a picnic on a warm day. You’ll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania

From the Recipe Creator: This is one of my mother's go-to recipes. It's a yummy spin on the classic chocolate chess pie. — Ann Dickens, Nixa, Missouri

From the Recipe Creator: A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin

From the Recipe Creator: If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. —Kathy Zielicke, Fond du Lac, Wisconsin

From the Recipe Creator: 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

From the Recipe Creator: Tart berries, crunchy nuts and sweet chocolate are simply scrumptious when mixed together in this easy quick bread. Sometimes I'll top it off with an orange-flavored glaze. —Donna Smith, Fairport, New York

From the Recipe Creator: Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin

From the Recipe Creator: My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa

From the Recipe Creator: My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin

From the Recipe Creator: Boston cream pie is an elegant-looking dessert that is so easy to prepare. Our dinner guests always enjoy it.—Jane Uphoff, Cunningham, Kansas

From the Recipe Creator: I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas

From the Recipe Creator: My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

From the Recipe Creator: This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

From the Recipe Creator: These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa

From the Recipe Creator: My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in too! —Sharon Wasikowski, Middleville, Michigan

From the Recipe Creator: These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho

From the Recipe Creator: These are my tried-and-true brownies for many holidays. Everyone always agrees that they are absolutely yummy! I sometimes top them with candy sprinkles for a little color. —Barbara Birk, St. George, Utah

From the Recipe Creator: While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut

From the Recipe Creator: Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

From the Recipe Creator: Folks who adore the classic cookies will enjoy that same beloved flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois

From the Recipe Creator: My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona

From the Recipe Creator: After over 20 years of making this shortbread, I’ve finally found the perfect pairing—salted caramel and dark chocolate. So I layered them with my favorite shortbread crust. —Lisa Glenn, Sarasota, Florida

From the Recipe Creator: My husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario

From the Recipe Creator: These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I've ever tasted … and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: This moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

From the Recipe Creator: I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

From the Recipe Creator: Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri

From the Recipe Creator: Bring these super fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top delicious. — Rebecca Cababa, Las Vegas, Nevada

From the Recipe Creator: I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan

From the Recipe Creator: These tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. —Taste Recipes Test Kitchen

From the Recipe Creator: My mom passed this recipe down to me many years ago. We love the delicate lemon flavor with the pecan honey butter. The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas

From the Recipe Creator: Searching for a dessert superstar? This chocolate swirl cheesecake is the one that people ask for again and again. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois

From the Recipe Creator: Pecans and butter give this cake the same irresistible flavor as the ever-popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

From the Recipe Creator: My family hops out of bed on Valentine’s Day because they know I’m baking this quick bread for breakfast. They’re major chocoholics, and the easy bread always hits the spot. —Angela Lively, Conroe, Texas

From the Recipe Creator: My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland

From the Recipe Creator: My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan

From the Recipe Creator: The bee sting cake, or bienenstich, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. —Taste Recipes Test Kitchen

From the Recipe Creator: After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. —Amy McCavour, Gresham, Oregon

From the Recipe Creator: I live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family—no matter where they live. —A. Swenson, Camdenton, Missouri

From the Recipe Creator: When one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, she asks me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn't need icing, so it's perfect for bake sales too. —Brenda Melancon, McComb, Mississippi

From the Recipe Creator: I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. My family loves this chocolaty treat. —Shari McKinney, Birney, Montana

From the Recipe Creator: Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California

From the Recipe Creator: For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan

From the Recipe Creator: Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of this banana bread. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

From the Recipe Creator: To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado

From the Recipe Creator: My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin

From the Recipe Creator: When she got married, my mother insisted my grandmother write down one recipe for her. Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin

From the Recipe Creator: Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

From the Recipe Creator: Dark rum adds richness to the natural flavor of apples in this homey and delicate cake. Serve with a fresh-brewed cup of coffee for a simply wonderful afternoon treat. —Taste Recipes Test Kitchen

From the Recipe Creator: You'll be hearing non-stop compliments when you bring this dessert out. A twist on the traditional red velvet cake, this recipe uses blue food coloring to create a showstopping design while keeping the same flavors we love. —Molly Allen, Hood River, Oregon

From the Recipe Creator: The aroma of a rich pumpkin spice cake baking in the oven is the best and surest sign of fall! Once cooled, spread with a cloud of fluffy and tangy cream cheese frosting. —Taste Recipes Test Kitchen

From the Recipe Creator: A dear friend used to make this often, and I think of her each time I make it. It is made with just two ingredients—yes, two! If you keep angel food cake mix and crushed pineapple in the pantry, you can mix up this cake in minutes. You can also make a peach angel food cake the same way: Just use a 15-ounce can of peaches with the juice. —Beverly Raleigh, Tulsa, Oklahoma

From the Recipe Creator: Behold, the beautiful Battenberg! This gorgeous, intricate, almond-flavored sponge cake was made famous as a signature challenge on the "Great British Bake-Off." If you're up for personal baking challenge, the results are stunning and, of course, delicious. —Nancy Mock, Southbridge, Massachusetts

From the Recipe Creator: This champagne cake recipe combines two celebratory treats into one, and we'll cheers to that. Concentrated champagne brings a subtly sweet flavor and added moisture to the cake. —Lisa Kaminski, Wauwatosa, Wisconsin

From the Recipe Creator: Enjoy the classic fall flavors you crave in a fantastic from-scratch cake. Glaze when it's still warm to create that irresistible fritter-like finish. —Taste Recipes Test Kitchen

From the Recipe Creator: Citrusy and bright, this orange olive oil cake is the best afternoon snacking cake with a cup of tea or a frothy cappuccino. A really good olive oil makes all the difference. —Cathy Trochelman, Brookfield, Wisconsin

From the Recipe Creator: Looking for a quick and easy vegan birthday cake recipe? This moist, fluffy vanilla two-layer cake with chocolate frosting is for you! It easily comes together using common pantry ingredients and is perfect for any celebration. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Consider this the sister to traditional red velvet cake, just without the red food coloring and cocoa powder. It's still made light and tangy with buttermilk and has a texture that's soft, fluffy and, yes, velvety! Layer and top with a luscious cream cheese frosting. —Molly Allen, Hood River, Oregon

From the Recipe Creator: This delightful layer cake gets a triple wallop of Earl Grey flavor: steeped milk and finely minced tea leaves go in the batter, then each of the delicate cake layers is brushed with a tea-infused simple syrup. A lovely vanilla frosting adorns it all. —Taste Recipes Test Kitchen

From the Recipe Creator: My deliciously spiced pumpkin cake has a built-in crunchy topping created with cake mix, chopped pecans and a drizzle of butter. It's a comforting fall treat to cozy up to time and again! —Cathy Trochelman, Brookfield, Wisconsin

From the Recipe Creator: Looking to create an impressive cake that's also incredibly easy to make? This Kit Kat cake is it! It starts with a chocolate cake prepared from a mix, adorned with Kit Kat candy bars and a handful of M&M's for good measure. —Sarah Tramonte, Milwaukee, Wisconsin

From the Recipe Creator: These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York

From the Recipe Creator: 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

From the Recipe Creator: This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

From the Recipe Creator: Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama

From the Recipe Creator: I've tried different variations of these cakes for my family and this chocolate peanut butter mug cake is a winner! I have made it with almond milk and melted coconut oil, and both ways are delicious! —Angela Lively, Conroe, Texas

From the Recipe Creator: I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie recipe is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee

From the Recipe Creator: I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

From the Recipe Creator: If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. —Nancy Horsburgh, Everett, Ontario

From the Recipe Creator: This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida

From the Recipe Creator: This recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York

From the Recipe Creator: The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. —Rena Fields, Sackets Harbor, New York

From the Recipe Creator: The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! —Kimberly Campbell, Wheeling, West Virginia

From the Recipe Creator: The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste Recipes Test Kitchen

From the Recipe Creator: It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I’ve had; the icing is as light as snow. For quicker assembly, you can leave the layers untrimmed and simply frost the top and side of the cake with icing. —Kathryn Davison, Charlotte, North Carolina

From the Recipe Creator: I'm not a great baker, but I do love coffee. In an effort to practice my baking, I use up the morning's last bit of coffee to make this cake—literally. It is super moist and crumbly, and tastes as if you dunked your cake right into a cup of hot joe. —Darla Andrews, Schertz, Texas

From the Recipe Creator: These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They’re baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste Recipes Test Kitchen

From the Recipe Creator: Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. —Tammy Rex, New Tripoli, Pennsylvania

From the Recipe Creator: This fresh, luscious tart makes me happy!—Jami Geittmann, Art Director, Taste Recipes Magazine

From the Recipe Creator: When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table!—Mary Ann Iverson, Woodville, Wisconsin

From the Recipe Creator: My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH

From the Recipe Creator: Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois

From the Recipe Creator: What could be better than a brownie crust layered with chocolate cheesecake and topped with ganache? These cheesecake bars will satisfy even the biggest chocolate lovers. —Andrea Price, Grafton, Wisconsin

From the Recipe Creator: These rustic loaves have plenty of sage flavor—a tasty addition to any feast. — Beth Dauenhauer, Pueblo, Colorado

From the Recipe Creator: You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. —Diane Nemitz, Ludington, Michigan