3,767 la king recipes

Peanut butter brownies with a marbled chocolate and peanut butter swirl. One batter split in two, cocoa stirred into half, layered for a Reese's-inspired treat.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Eye-catching pinwheel cookies made from cocoa-rich chocolate dough, shaped with corner-cut slits and filled with a sweet cream cheese and coconut center topped with chopped nuts. A stunning cookie tray showpiece.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

Spicy bran muffins loaded with Thai chilies, jalapeño, and habanero rings, plus dried fruit, walnuts, and warm spices. Bold breakfast baking for heat seekers.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.