10,000 la king recipes

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Lemon saffron bread steamed in a slow cooker for a moist, golden crumb. Bloomed saffron and bright lemon zest deliver a fragrant, jewel-toned quick bread.

Molasses cookies are soft, chewy spice cookies rolled in sugar before baking, with cinnamon, ginger, and cloves balancing rich molasses. Crinkly tops, chewy centers, classic holiday cookie tray staple.

Fruit puffed cookies made with angel food cake mix, dried fruit, and pecans. Just 4 ingredients for light, airy cookies that puff up golden in under 10 minutes.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Banana oatmeal pecan bread with whole wheat flour, rolled oats, ripe bananas, honey, and a generous cup of broken pecans. A hearty quickbread with no white sugar.

Peanut butter cookies loaded with five chopped Butterfinger bars for crunchy candy bursts in every bite. Chunky peanut butter base with crisp edges and soft centers. Ready in under 30 minutes.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Buttery banana muffins with sour cream create an incredibly moist crumb that stays fresh for days. A family favorite that's simple enough for weekend baking with kids.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

German springerle Christmas cookies: anise-scented egg-and-sugar dough pressed with carved wooden molds, dried overnight, and baked low to set the embossed pattern.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

No-bake butterscotch haystacks coat corn flakes in melted butterscotch and peanut butter, then fold in mini chocolate chips. Crispy, sweet-salty, and freezer-stable. A 20-minute holiday cookie that needs no oven.