5,316 la king recipes

Easy chocolate brownie with nuts is baked in a pie plate.

Impossibly easy coconut pie that forms its own crust while baking. Just blend, pour, and let the oven work magic for a custardy slice with toasted coconut on top.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Popcorn drop cookies with ground popcorn folded into stiff egg whites for a light, airy meringue-like cookie. A naturally gluten-free novelty cookie with a corny crunch and only six ingredients.

These delicious fruitcake cookies are ideal sweets for Christmas.

Cherry cheesecake muffins with a cream cheese and cherry jam filling hidden inside brown sugar batter with orange zest. Topped with chopped pecans.

They are buttery, flakey and soft in the inside, but still crispy on the outside. Chocolate chips give the extra yumminess in every bite.

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

Apple phyllo rolls filled with sauteed cinnamon-brown sugar apples, rolled in crisp layered phyllo and finished with a vanilla glaze drizzle. A lightened mini strudel baked instead of fried.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Whole wheat banana bran muffins made with no butter or oil. Ripe bananas and low-fat yogurt keep them moist while unprocessed bran and whole wheat flour pack in the fiber. A healthy grab-and-go breakfast in 30 minutes.