10,000 su gai recipes

Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.

Lighter cranberry apple cookies made with egg whites and skim milk, loaded with fresh fruit, cinnamon, and orange zest. A guilt-free holiday cookie that yields 2 dozen.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

If you love the taste of maple syrup you will love this delicious treat that is too sweet to be true.

Buttermilk biscuits make these cinnamon rolls super easy and my kids love them.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Monkey bread made with refrigerated buttermilk biscuits, cinnamon sugar, and melted margarine. Just 4 ingredients and a tube pan for sticky, pull-apart perfection.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Sour cream coffee cake with streusel topping bakes tender and moist with a buttery brown-sugar crumble on top. Classic brunch cake ready in about 45 minutes.

French-style lemon tart with bright citrus filling, candied lemon slices on top, and a dusting of powdered sugar. Puckeringly tart, silky smooth, and a showstopper on any dessert table.

A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.

This pie is the perfect balance of sweet and tart with a lovely lattice crust:)

Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

Warm chocolate cake on top, gooey pudding sauce underneath creates a magical self-saucing dessert that forms two distinct layers as it bakes.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.