10,000 la king recipes

One-bowl fudgy cocoa brownies with brown sugar and chopped walnuts. Melted butter and cocoa replace bar chocolate for a deeply chocolatey brownie that's ready in 35 minutes.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.

A no-bake chocolate icebox cake layered with cubed pound cake and mocha-spiked chocolate pudding set with gelatin. Chill, slice, and serve. The easiest chocolate dessert you'll ever make.

Unsweetened chocolate melts into butter for simple brownies with walnuts that bake low and slow into fudgy squares.

Ice cream cone cupcakes: chocolate cake batter baked right inside flat-bottom ice cream cones, then swirled with sweet almond buttercream and showered in sprinkles. The kid party showstopper.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Dairy-free fruitcake with stewed raisins, cinnamon, and nutmeg, made without eggs, butter, or milk. A dense, spiced raisin cake where the stewing liquid adds moisture and natural sweetness.

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

Mini nut tarts with a flaky cream cheese crust and a brown sugar pecan or walnut filling. Bite-sized pecan-tassie style cookies that bake in mini muffin tins for holiday cookie trays.

White chocolate cheesecake with an almond-oatmeal-graham crust, folded with whipped egg whites for an airy, mousse-like texture. Slow-cooled in the oven for a crack-free finish.