10,000 goose recipes

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Pillowy drop cookies bursting with fresh orange zest and tang from sour cream, crowned with a citrus glaze that sets into sweet perfection.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Flourless chocolate decadence cake with melted chocolate, cocoa, and a glossy ganache glaze. Dense, fudgy, and naturally gluten-free with a truffle-like center.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.

Cats Tongues (Langues de Chat) are delicate French butter cookies piped into thin finger shapes with browned edges and a pale, crisp center. Made with just butter, powdered sugar, egg whites, and flour.

Bacardi rum cake bakes a yellow cake mix with vanilla pudding, dark rum, and chopped pecans, then soaks in a butter-rum glaze for a moist, boozy Bundt. Classic 1970s holiday cake.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Impossible coconut pie: a self-crusting blender pie that magically separates into a crust on the bottom, custard in the middle, and toasted coconut on top. No pastry, no rolling, just pour and bake.

Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.

Old fashioned apple pie with a from-scratch butter crust made flaky with apple cider vinegar. Granny Smith apples get tossed in reduced cider, cinnamon, and nutmeg for deep, concentrated apple flavor.

Hefty chocolate pound cake with sweetened condensed milk for extra richness, baked in a tube pan and topped with a cooked cocoa frosting that sets with a glossy snap.

No-bake gianduja truffle cake with a praline and pirouette cookie base, topped with bittersweet chocolate mousse, dusted in dark cocoa. A restaurant-quality dessert.

Classic Italian ricotta cheesecake with a buttery shortcrust base and a light, airy filling studded with candied fruit. Torta di ricotta is lighter and more delicate than American cheesecake, baked low and slow until just set.

No-bake chocolate wafer icebox cake made with whipped topping and chocolate cookies. Just stack, chill, and slice for a creamy layered dessert kids and adults love.

Big, bakery-style chocolate malted cookies loaded with both semi-sweet and milk chocolate chips plus malted milk powder and chocolate syrup. That old-fashioned malt shop flavor in cookie form.