10,000 la king recipes

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Buttery slice-and-bake pinwheel cookies swirled with cherry preserves and scented with vanilla and almond extract. Roll, freeze, slice, and bake to golden perfection.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Simple drop cookies with orange zest and apricot preserves baked into buttery dough for festive treats that brown beautifully at the edges.

Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

Alphabet cookies shaped by hand from a simple butter cookie dough rolled into ropes. A fun baking project for kids that doubles as a tasty learning activity.

Jumbo gingersnaps spiced with molasses, maple syrup, ginger, cinnamon, and cardamom, rolled in sugar before baking. Hand-sized, crackle-topped, soft-chewy cookies.

An old-fashioned blueberry pie that makes its own crust from crushed soda crackers and butter. No pie dough, no rolling pin. Just layer, bake, and serve with whipped cream.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.

Three layers of angel food cake filled and frosted with coffee-spiked chocolate pudding cream and scattered with crushed toffee bars. A retro torte that uses smart shortcuts.

Cinnamon walnut scones with a tender, cream-rich crumb and warm spice in every bite. Brushed with buttermilk and baked hot for golden, bakery-tall wedges with crisp edges.

Irish whiskey soda bread sweetened with honey and studded with raisins or currants, then brushed with a whiskey-milk glaze before baking. A festive twist on traditional Irish soda bread with a glossy, lightly boozy crust.

Delicious and wholesome scones that are perfect for breakfast or snack.