7,774 powdered sugar recipes

Rhubarb pecan muffins with fresh orange juice and orange zest for a tart, nutty, citrus-bright spring bake. A quick-mix muffin that uses seasonal rhubarb in every bite.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Baked fig and raisin pudding with crumbled waffle cookies, cocoa, walnuts, and warm spices, cooked in a water bath. A rich, old-fashioned holiday dessert served warm with hard sauce.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Spiced banana cake loaded with cinnamon, nutmeg, and cloves, topped with a crunchy cinnamon-walnut crumble. Baked in a springform pan for an impressive, warmly spiced dessert.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Cherry chocolate baked Alaska stacks devil's food cake with frozen cherry yogurt filling under a flash-baked cocoa meringue. Retro dessert drama with hot meringue and ice-cold center.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Light sponge cake split and layered with sherry custard sauce, topped with billowy whipped cream and slivered almonds. A traditional British boozy dessert for elegant occasions.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Melt in your mouth cookies, great to serve with morning coffee

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.