10,000 cake cake recipes

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Millionaire shortbread: classic three-layer Scottish bar with buttery shortbread base, chewy homemade caramel, and dark chocolate top. Made from scratch with sweetened condensed milk and corn syrup for the proper caramel pull.

Apple cream pie with sliced apples baked in a cinnamon-nutmeg custard made from half-and-half and melted butter. A simpler, creamier take on classic apple pie.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Whole-wheat grape juice muffins with blue cornmeal, yogurt, and a pinch of nutmeg. Naturally sweetened with concord grape juice, no refined sugar. A wholesome lunchbox snack.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Buttery thumbprint cookies with a tender shortbread base waiting for a spoonful of jam or icing in the dimpled center. Egg-yolk-rich dough that bakes pale and sandy, never browned.

Decadent chocolate cream pie with a graham and Oreo cookie crust filled with chocolate ganache folded into whipped cream and studded with extra crushed Oreos.

Magic chocolate pie melts unsweetened chocolate into sweetened condensed milk over a double boiler, then sets into a dense fudge-like filling in a baked shell. Five ingredients, no eggs.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Pumpkin chiffon praline pie with a buttery brown sugar pecan praline baked into the crust, plus a light gelatin-set pumpkin chiffon filling lifted with whipped meringue.

Rhubarb cream cheese pie with a tart cooked rhubarb base and a sweet cheesecake-like top layer. Two pies in one slice: tangy fruit filling under a smooth, creamy custard cap.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.