9,149 egg bake recipes

Chewy chocolate chip oatmeal cookies combine the best of both classics. Quick oats and butter-flavored shortening make 40 soft, hearty cookies perfect for lunchboxes or after-school snacks.

Make this German chocolate cake with natural sweeter or sugar replacement, it's still chocolaty, rich and delicious and even your diabetic family member or friend can enjoy one slice or two.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

Sweetish Hill bakery-style blueberry muffins: a tender cake-flour-and-AP-blend batter loaded with three full cups of fresh blueberries. Tall, golden-domed, bakery-quality muffins from a beloved Austin bakery.

Top and bottom layers are brownies, the middle layer is made with raspberry jam and cream cheese. Make this delicious raspberry cream brownies for your Valentine's Day.

Delicious pinwheel cookies are fun to make and taste delicious.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

Famous Bundt rum cake made with yellow cake mix, vanilla pudding, and dark rum in both the batter and a buttery rum glaze. A boozy, moist party cake with chopped pecans.

Double Chocolate Peanut Butter Surprise Cookies recipe

A moist yet delicious cake is made with whole wheat flour, pineapple, coconut, and, walnuts. It is super moist and packed with great flavour. Enjoy one slice or two without feeling guilty.

With a dose of mocha, this cookies will keep the kids away but have the parents reaching for more!

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Pumpkin apple muffins with chunks of fresh apple folded through pumpkin-spiced batter, topped with cinnamon streusel. Tender fall breakfast bakes that smell like a farmstand on a cold morning.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.