10,000 sugar recipes

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Fresh or frozen blueberries macerate in dark rum and vanilla bean seeds, then blitz with ice cream into a grown-up milkshake with berry-booze swirls and creamy vanilla richness.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Chocolate chip cookie dough ice cream made at home: a rich, eggless vanilla cream base churned and studded with chunks of cookie dough. The ice cream parlor classic from your own freezer.

Hawaiian delight cookies with a cream cheese pastry shell filled with macadamia nuts, coconut, and brown sugar. A mini tart-style cookie baked in muffin pans.

Fudgy cocoa brownies with crispy edges and a tender center prove you don't need fancy chocolate bars when quality cocoa powder delivers the goods.

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Homemade sweet milk pudding, a light molded custard set with gelatin and lightened with whipped egg whites. Vanilla-scented, jiggly, and topped with cashews and raisins for a simple, delicate dessert.

Easy meatballs simmered in a quick tangy tomato sauce of puree, onion, vinegar, and oregano, then spooned over rice or pasta. A simple stovetop dinner that comes together in under an hour.

A batch cranberry cosmopolitan you mix by the pitcher, vodka, cranberry, lime, and Cointreau with a fresh ginger kick. Shake to frosty, strain into a sugar-rimmed glass, and serve a crowd.

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.

This custard peach pie is a great way to use seasonal peaches. The custard is creamy and sweet, and the pecans in the crust and topping are a yummy addition. It’s hard to resist this delicious treat!

Classic pancakes perfect for Sunday breakfast with real maple syrup.

No need to use store bought whipped topping, you can make your own with a much shorter ingredient list. This is much healthier, completely fat free and does not contain any chemicals or hydrogenated products at all.