1,834 egg bake recipes

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Chocolate pizzelle cookies made with cocoa powder, melted butter, and vanilla, pressed on a pizzelle iron. An Italian waffle cookie with a rich chocolate twist.

Oxe frosted brownies are big-batch cocoa brownies studded with walnuts, baked in an oversize pan, and finished with a smooth cocoa fudge frosting. Three dozen fudgy squares for crowds and bake sales.

Pumpkin pie cake layers a creamy pumpkin pie filling under a buttery yellow cake mix streusel topping with chopped nuts. Easier than pie, deeper than cake. Thanksgiving dessert that feeds a crowd.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Prassopitta is a Greek leek and feta phyllo pie: buttery layers of flaky phyllo hiding a filling of sauteed leeks, egg, and crumbled feta. Savory, shatteringly crisp, deeply traditional.

A spiced chocolate apple bundt cake with diced green apples, currants, cinnamon, nutmeg, and allspice, finished with a brandy-cinnamon glaze. Moist, warmly spiced, and perfect for fall baking.

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Cranberry nut bundt cake studded with whole tart cranberries, dates, and nuts, then drenched in a hot orange glaze that soaks deep into the warm cake. The Thanksgiving and Christmas dessert that gets better the longer it sits.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

Cranberry pumpkin bread folds canned pumpkin, fresh cranberries, orange zest, and chopped nuts into a buttery cinnamon-spiced quick bread. Two loaves from one batch, perfect for fall mornings or holiday gifting.

A scrumptious banana bread that's easy to make and is perfect for breakfast, lunch or dessert!

Hazelnut pumpkin bread bakes up moist and warmly spiced with toasted hazelnuts, raisins, and four classic fall spices. Three loaves from one batch, ideal for gifting.

Chocolate chip orange banana bread bakes ripe bananas, orange zest and juice into four mini loaves studded with chocolate chips. A bright twist on the classic quickbread.