713 egg food recipes

Old-fashioned three-layer chocolate cake built with brown sugar, buttermilk, and melted unsweetened chocolate. A heritage American layer cake decorated with walnuts and frosted between every tier.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Marshmallow clouds wrap chocolate-pecan cookie dough around frozen mini marshmallows for soft, pillowy cookies with surprise sweet chewy centers. Better than s'mores, baked at home.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Loaded chocolate chip cookies stuffed with pecans, white chocolate, milk chocolate, semisweet chocolate, and mini chips. The everything-in-the-cookie-jar classic.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Old-fashioned chocolate cake with crushed peppermint stick candy folded right into the batter. A tender cocoa layer cake with a cool, pepperminty crunch. Straight out of a mid-century church cookbook.

Susan's apple cake is a one-bowl dump-and-bake with three whole apples, toasted walnuts, and a full tablespoon of cinnamon. The kind of homey loaf that improves the second day.

No-bake chocolate cheesecake with a chocolate-cocoa biscuit crust, a cloud-light filling of bittersweet chocolate, whipped cream, and folded egg whites, crowned with toasted pecans.