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Tackle that Sweet Tooth! - 32 recipes

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Sweet and tangy 1-Hour Lemon Gooey Butter Cookies are rich, moist, and exploding with zesty lemon flavor

  • 2 1/4 cups King Arthur Flour organic all-purpose flour
  • 2 teaspoons baking powder
  • 1 (8-ounce) package Philadelphia cream cheese, softened
  • 1/2 cup unsalted butter, 1 stick, softened
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest, from 2 large lemons, freshly grated
  • 1 1/2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon Boyajian lemon oil, omit for gluten-free variation
  • 1/8 teaspoon Chefmaster natural yellow gel-based food coloring
  • 1 teaspoon Kosher salt or 3/4 teaspoon regular table salt
  • 1 large egg, plus 1 large egg yolk
  • 1 cup confectioners’ sugar, sifted, for rolling and dusting cookies
4.1/5 (45 Votes)

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Galaxy Donuts are out of this world and great to make with the kids

  • DONUTS:
  • 4 teaspoons active dry yeast
  • 1/4 cup lukewarm water
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup softened butter
  • 5 cups plain flour, plus more for dusting
  • vegetable oil for frying
  • GALAXY GLAZE:
  • 2 cups icing sugar
  • 4 tablespoons milk
  • 1 squeeze vanilla bean paste
  • 4 (0.65-ounce) bottles high pigment food coloring, Americolour brand or any professional baking food coloring brand, in purple, electric pink, navy blue, super black
4.4/5 (49 Votes)

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Fine grained pound cake baked in a loaf pan is slathered in a rich and creamy cream cheese and coconut frosting

  • CAKE:
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 5 large eggs, room temperature
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon coconut flavor, optional
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup heavy cream or whole milk
  • 2/3 cup sweetened flaked coconut
  • FROSTING:
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1 cup (8 ounce package) cream cheese, room temperature
  • 2 cups confectioners' sugar
  • 1/4 cup coconut milk powder, optional; for enhanced flavor
  • Pinch salt
  • 1/4 teaspoon coconut flavor, optional; for enhanced flavor
  • 3/4 to 1 cup sweetened flaked coconut
4.2/5 (24 Votes)

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Warm, flaky crescent dough filled with a ooey, gooey marshmallow center, these Mighty Marshmallow Crescent Puffs ma...

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • 1/4 cup butter, melted
  • 1/2 cup sifted confectioners' sugar
  • 2 teaspoons milk
  • 1/4 cup chopped pecans
4.4/5 (22 Votes)

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These impressive cupcakes are easier to make than you think so give it a go, you'll be very happy you did!

  • CUPCAKES:
  • 1 1/2 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • 2/3 cup hot water or hot coffee
  • FROSTING:
  • 1 cup unsalted butter (2-sticks)
  • 7 cups confectioners sugar, sifted
  • 1/2 cup milk (I used whole milk)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • Orange food coloring
4/5 (44 Votes)

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Baltimore's storied Berger cookies, a product of that city's DeBaufre Bakeries, are a close relation to New York Ci...

  • COOKIES:
  • 2 5/8 ounces unsalted butter
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3 1/2 ounces granulated sugar
  • 1 large egg
  • 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 5/8 ounces milk
  • ICING:
  • 12 ounces semisweet chocolate chips
  • 1 ounce light corn syrup
  • 1 teaspoon vanilla extract
  • 6 ounces heavy cream
  • 6 ounces confectioners' sugar, sifted
  • 1/8 teaspoon salt
3.9/5 (29 Votes)

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Bark made with the ingredients of a S'More! Chocolate, graham crackers, marshmallows and some peanuts tossed in for

  • 1 pound semisweet chocolate, chopped
  • 1 1/2 cups honey bear-shaped crackers
  • 1 1/2 cups miniature marshmallows
  • 3/4 cup dry roasted peanuts
4.3/5 (9 Votes)

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Light and refreshing, this orange dreamsicle cake is easy to make and is a crowd-please, refreshing dessert after a...

  • 1 package yellow cake mix
  • 2 (3-ounce) packages orange Jell-o
  • 1 package vanilla instant pudding
  • 1 cup 2% milk
  • 2 teaspoon vanilla
  • 1 tub Cool Whip
4/5 (47 Votes)

By

Ube [ooh-beh] is purple yam, which should not be confused with purple potatoes or with purple sweet potatoes

  • CORNMEAL PIE CRUST:
  • 1 1/2 pounds purple sweet potatoes
  • 1/2 cup coconut milk
  • 1/2 cup condensed milk
  • 1/2 cup melted unsalted butter
  • 1 3/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/3 cup confectioner’s sugar
  • 1 1/4 teaspoon salt
  • 3/4 cup chilled lard or vegetable shortening
  • 3 tablespoons cold unsalted butter
  • 6 tablespoons ice water
  • For the Cornmeal Pie Crust, makes one 9-inch or 10-inch double crust
  • 1 3/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/3 cup confectioner’s sugar
  • 1 1/4 teaspoon salt
  • 3/4 cup chilled lard or vegetable shortening
  • 3 tablespoons cold unsalted butter
  • 6 tablespoons ice water
3.9/5 (22 Votes)

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These horseshoe-shaped crescents have a moist and chewy interior that yields under a crunchy almond coating

  • SUBSTITUTE FOR MARZIPAN:
  • 10 ounces marzipan, broken into 1-inch pieces
  • 4 ounces almonds, finely ground
  • 2 tablespoons granulated sugar
  • 1 large egg white
  • 1 1/2 teaspoons pure almond extract
  • 1 cup almonds, sliced
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 1/2 cups marzipan = 2 cups almond paste plus 1 cup of powdered sugar plus 2 tablespoons of corn syrup, mixed well
  • Or 12 ounces almond paste, 3/4 cup granulated sugar, 2 ounces finely ground almonds.
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

Chocolate Dipped Almond Horns 1-Hour Lemon Gooey Butter Cookies