9,149 egg bake recipes

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.

they are mouth watering chocolate muffins, my family loves this rcipe the chocolate chips ooze and melt in your mouth they are delicous try them and please me what you think,so enter the world of chocolate delight,enjoy!

Christmas molasses cookies rolled, cut, and frosted into festive shapes. Brown sugar, dark molasses, cinnamon, and ginger build the deep spice flavor of an old-fashioned holiday cookie.

Very good coffee cake! I always like the topping, so I doubled the amount of topping. The cake was very moist and not too sweet. I might try this recipe using a different kind of pie filling.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

Peanut butter banana muffins with cinnamon, nutmeg, and a swirl of sour cream for extra-tender crumb. Elvis-inspired snack muffins, freezer-friendly, ready in under an hour.

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

Moist and delicious, this quickbread is easy to make and full of harvest flavors. This recipe can be baked as a loaf or muffins.

Mango macadamia muffins: tropical breakfast bake studded with diced fresh mango and crowned with a buttery brown sugar nut streusel. Tender crumb, crackly top.

Chewy chocolate chip cookies made with applesauce instead of butter deliver all the flavor with a fraction of the fat and guilt.

Buttermilk chocolate tea bread bakes a tangy buttermilk batter with cocoa powder into a tender quick-bread loaf. Perfect with afternoon tea or sliced thick for breakfast.

Blueberry pecan pancakes fold dried blueberries and toasted pecans into a cinnamon-spiced buttermilk batter, lightened with whole-wheat flour and whisked egg whites. Fluffy, hearty, and made for weekend breakfast.

Sourdough waffles or pancakes: an overnight fermented batter that bakes up crisp, light, and tangy, with graham flour for nutty depth. The best use for sourdough starter at breakfast.

A true, decadent peanut butter cookie that will have you addicted!