10,000 goose recipes

Mississippi mud cake with a fudgy cocoa and pecan cake base, melted marshmallow layer, and rich chocolate pecan icing. A three-layer Southern chocolate dessert that's pure indulgence.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Old-fashioned sour cream cookies with raisins, nuts, cinnamon, and nutmeg. Soft, cake-like drop cookies made with brown sugar and cake flour for an extra tender crumb.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Frozen Kahlua bundt cake with cocoa, coffee, and a Kahlua glaze poured over the warm cake before freezing. Whipped cream icing finishes a make-ahead dinner party showstopper.

Cumulonimbus chocolate cake hides a secret ingredient: sauerkraut. Drained, snipped, and folded into a cocoa-and-coffee batter, it disappears completely and leaves behind a moist, fluffy chocolate cake. Frosted with a two-ingredient chocolate sour cream icing.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.

Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

Chocolate Kahlua bundt cake glazed with coffee liqueur and frozen, then served with whipped cream. Rich cocoa flavor with a boozy kick in every slice.

Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.