10,000 sugar recipes

Pumpkin nut bread combines pumpkin puree, pecans, cinnamon, and nutmeg in a moist quick bread, finished with a brushed butter and cinnamon-sugar topping. Two-loaf yield made for the holidays.

Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.

Chocolate cream cheese cupcakes, the classic black bottom cupcake: a moist eggless chocolate base topped with a chocolate-chip cheesecake filling that bakes right in. No frosting needed.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Buttery and moist inside, chewy and slightly crispy outside. Shaved chocolate bars and chocolate chips make these cookies double chocolaty and delicious. After the first bite, you will fall in love with these yummy treats.

Fresh stone fruits, nutty almond and pure maple syrup make this delicious and fruity bread. Unlike peach pie, this peach bread has a fluffy and crumbly texture, with the maple-glazed peaches on top, it is a great joy to have it.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.

Classic chocolate chip cookies with a tablespoon of water for soft, chewy centers and crisp golden edges. Half butter, half sugar, plenty of semi-sweet chips. One bowl, no chilling.

They were moist and not super sweet, chunks of peaches inside were some juicy and yummy additions. Had them for breakfast and snack in the last a few days, just finished the final one earlier in the afternoon today.

Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.

Another delicious cake recipe from my Norway friend: Here in Norway, the cake has both names, but the official name is success, cake!

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.