10,000 baking recipes

This passover chocolate roll takes some efforts, but it's well worth it. It comes out smooth, creamy and full of chocolate flavor, everyone will look for a second piece!

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Light Cherry Vanilla Ribbon Pie with Corn Flakes Crust recipe

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Spiced grapefruit upside-down cake with brown sugar, walnuts, cinnamon, and cloves baked on a caramelized grapefruit base. Served with grapefruit-zest whipped cream.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

No-bake Rice Krispie balls combine melted peanut butter and butter with crisp rice cereal and chopped nuts, rolled in powdered sugar. Five ingredients, 15 minutes, zero oven time.

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

No-bake German chocolate pie with melted chocolate, cream cheese, and whipped topping in a graham cracker crust. Just 6 ingredients and 10 minutes of hands-on work.

Tiny cinnamon rolls made from crescent roll dough with cinnamon sugar filling and vanilla glaze. A 25-minute shortcut that bakes up bite-sized and tender.

No-bake pumpkin patch pie with orange sherbet, whipped topping, and chopped Oreos in a chocolate cookie crust. A frozen Halloween dessert kids decorate themselves with candy pumpkins.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.