2,660 egg dessert recipes

Chocolate mint layer cake made with mint chocolate chips in both the batter and frosting, garnished with chocolate curls and handmade chocolate leaves. A stunning celebration cake.

Kahlua mousse brownies with unsweetened and semi-sweet chocolate, coffee liqueur, instant coffee, butter, and pecans. Intensely chocolatey with a boozy coffee depth.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

Double Dark Chocolate Cake with White Chocolate Sauce recipe

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Three-layer chocolate cake with cocoa, buttermilk, and a rich cocoa icing made with melted unsweetened chocolate. A towering, old-fashioned celebration cake.

Chewy hermit bars with molasses, brown sugar, raisins, and warm spices baked in a single pan and dusted with powdered sugar. A classic New England spiced cookie bar that makes 32 pieces.

Chocolate tiramisu layers espresso-soaked ladyfingers with mascarpone cream spiked with Marsala, Triple Sec, and brandy, then folds in bittersweet chocolate between every layer. A grown-up Italian no-bake dessert that chills in just one hour.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Ginger spice cake with molasses, buttermilk, and orange juice, spiced with cinnamon, nutmeg, and cloves. A deeply flavored, moist single-layer cake with warm holiday aromas.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.