10,000 la king recipes

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

A classic cheesecake, topped with with orange scented sweetened sour cream and a cinnamon crust.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Vanilla wafer walnut rum balls combine crushed cookies, ground walnuts, honey, and golden rum into bite-sized no-bake holiday treats rolled in powdered sugar. Five-ingredient Christmas classic.

Low-fat banana bread loaded with bran flakes and applesauce in place of oil, no eggs and no butter required. A high-fiber loaf with old-fashioned banana flavor.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Marbled chocolate cheesecake squares on a fudge cake crust, topped with glossy cherry pie filling. A semi-homemade shortcut that makes 48 rich, creamy bars from one box of fudge marble cake mix.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Decorated cookies the grownups will love---they're loaded with toasted almonds and candied orange peel.

Sour cream poppyseed tea loaf is a tender, almond-kissed bundt cake speckled with poppy seeds. Sour cream keeps the crumb moist for days, ideal alongside afternoon coffee or tea.

Rich milk chocolate cheesecake spiked with Kahlua coffee liqueur on a chocolate-hazelnut-cornflake crust. Silky, boozy, and built for dinner party finishes.

Shortbread pecan rum balls are a no-bake holiday cookie made with crushed shortbread, toasted pecans, dark rum, and dark corn syrup. Five ingredients, twenty minutes, no oven required.

Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.