2,546 egg food recipes

White chocolate macadamia nut brownies drizzled with a white chocolate cream sauce. Rich, buttery blondies with a fudgy center and crunchy macadamias in every bite.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

German sour cherry chocolate cake: a dense, fudgy chocolate cake crowned with tart pitted cherries that sink into the batter as it bakes. The sharp cherries cut the rich dark chocolate beautifully.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Savory cheese scones with sharp cheddar, salty Parmesan, and a whisper of cayenne heat. A no-sugar, fully savory scone that pairs with soup, salad, or a charcuterie board.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Norwegian krumkake cookies pressed in a decorative iron, then rolled into delicate cones around a wooden form. A traditional Scandinavian Christmas cookie ready to fill with whipped cream, jam, or sprinkles.

Grand Marnier orange liqueur cake with sour cream, chopped nuts, and slivered almonds. A rich, tender tube cake soaked in a boozy orange syrup for a sophisticated celebration dessert.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Maple-walnut pound cake baked in a tube pan with a cinnamon-walnut streusel layer through the middle and on top. Dense, buttery, and loaded with maple and brown sugar flavor.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.