663 egg food recipes

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Walnut raspberry brownies made with unsweetened chocolate and topped with warm raspberry jam. Fudgy, nutty, and fruit-glazed with a rich chocolate base and 1 1/2 cups of chopped walnuts.

Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.

Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

Fun chocolate cookies with cocoa and chocolate chips, decorated with miniature bear-shaped cookies pressed around the edges. A kid-friendly baking project.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Dense, fudgy brownies made with melted unsweetened chocolate, brown sugar, butter, and walnuts. Mixed by hand in one bowl. No mixer needed.

Chewy brown sugar brownies loaded with grated carrots, chopped raisins, and a walnut topping. Not your typical brownie, but the 4.8-star rating speaks for itself.

Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.