10,000 la king recipes

Mini blackbottom cupcakes with a fudgy chocolate cake base topped with a sweet cream cheese and chocolate chip filling, cooked in the microwave using paper egg cartons as molds. A vintage retro treat that's quick and fun.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Spinach cheese bread made with Bisquick, cream of cheddar soup, frozen spinach, and caraway seeds. A savory quick bread with green flecks throughout and a tender, cheesy crumb.

Dense, fudgy brownies made with melted unsweetened chocolate, brown sugar, butter, and walnuts. Mixed by hand in one bowl. No mixer needed.

If you're looking for a snack to have when you're drinking tea, these scrumptious cookies are the perfect treats!

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Raspberry chocolate chip pancakes with melted butter in the batter for extra richness. A from-scratch weekend breakfast with fresh berries and semi-sweet chocolate in every bite.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Moist pineapple raisin muffins sweetened with brown sugar and pineapple juice instead of milk, with a cup of plump raisins and a hit of orange zest. Half whole-wheat flour gives them a hearty, breakfast-worthy crumb.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.