10,000 la king recipes

Give a classic pumpkin pie a modern twist with creme fraiche that makes the pie differently rich and delicious. Brandy is an enhancer and makes the pie taste even better with just enough tang.

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

I tried this pumpkin pie last week, it turned out delicious. At Thanksgiving I will make this pumpkin pie for my family, I bet they will love it.

Soft, slightly sweet white bread with sesame seeds baked right in. Traditional Amish yeast bread that's perfect for sandwiches or toast.

Instead of your regular sandwich loaf, make this applesauce-honey pumpkin bread, it's moist and packed with deliciousness from cinnamon, nutmeg, all-spice and cloves. Great for breakfast, or bake some mouth-watering bread puddings.

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

Soft sesame-topped mini bread loaves made from scratch with yeast dough. These individual rolls are perfect for breakfast or sandwiches.

Monkey bread is the pull-apart treat everyone fights over: quartered biscuit dough tumbled in cinnamon sugar, stacked in a bundt pan, and drenched in a buttery brown-sugar caramel that bakes into sticky, gooey gold. Easy with canned biscuits.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

3-step chocolate cheesecake: cream cheese filling studded with semi-sweet chocolate chips, baked in a graham cracker crust. The 5-minute mix-and-bake dessert that beats most boxed mixes.

Peanut butter filled fudge cupcakes hide a cream cheese and peanut butter core inside rich cocoa cupcakes. Bake reveals a fudgy exterior with a soft, cheesecake-like peanut butter center.

No sugar, flavour is still so nice, and much healthier too!

Homemade Swiss roll, a light sponge cake baked thin, rolled while warm to keep it crack-free, then spread with vanilla buttercream and rolled into a tender, swirled slice. A classic teatime treat from scratch.

Pumpkin cheesecake bars with a buttery pecan streusel crust, spiced with cinnamon and allspice. A fall baking favorite that's easier to make and share than a whole cheesecake.

Bakery-style blueberry muffins with nutmeg sugar topping. Three flours, butter, and buttermilk give a tender crumb and tall domed tops crowned with crackly spiced sugar.

Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.