713 egg food recipes

Flourless fallen souffle cake with a full pound of bittersweet chocolate, butter, and nine eggs. A dense, fudgy French-style chocolate cake with a soft center, dusted in cocoa and powdered sugar.

Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.

Big-batch Christmas hermit cookies loaded with raisins, currants, chopped nuts, and orange zest, spiced with cinnamon and nutmeg. A chewy, old-fashioned holiday drop cookie that makes 10 dozen.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Giant oatmeal chocolate chip cookies loaded with a full 24 ounces of chips, grated Hershey bar, and optional nuts. A massive batch recipe rolled golf ball-sized for thick, chewy cookies.

Chocolate malt cake made with dark beer and unsweetened chocolate for a rich, bittersweet crumb with a glossy semi-sweet chocolate frosting. Porter, stout, or ale all work beautifully in this two-layer showstopper.

Soft pumpkin cookies with brown sugar, cinnamon, nutmeg, raisins, and pecans. A big-batch fall cookie recipe using canned pumpkin puree.

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.

Flourless chocolate cake with espresso and a shard of homemade chocolate almond brittle on top. Dense, fudgy, and gluten-free, the kind of cake you serve warm with a fork.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.