713 egg food recipes

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

Hedgehog cookies rolled in coconut with dates, nuts, and brown sugar. These no-flour, five-ingredient baked treats toast golden and crunchy with a chewy, caramel center.

Three-layer walnut carrot cake with brown sugar, cinnamon, nutmeg, and cloves frosted with buttercream. A spiced, oil-based cake with a moist crumb and crunchy walnut-lined pans.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

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

Date pudding cake with chopped dates and nuts in a light egg batter with barely any flour. Dense, sticky, and caramel-sweet, served warm with ice cream or whipped cream.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Chocolate sweetheart sandwich cookies with cocoa dough puffed and crackled, filled with vanilla buttercream. Homemade Oreo-style cookies with a rich, creamy center.

Slice and bake chocolate chip cookies with a make-ahead freezer dough. Shape four logs, freeze for up to 6 months, and bake fresh cookies anytime in 10 minutes.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Old-fashioned fruit-filled cookies with a soft sour cream dough and a homemade date-raisin filling. Sandwich-style cookies with a tender crumb and sweet, jammy center.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Mint chip brownies loaded with mint chocolate chips and chopped walnuts in a fudgy cocoa-based batter. One bowl, no melting chocolate, and ready in 35 minutes.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil