713 egg food recipes

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Reese's fudge cookies with cocoa powder dough loaded with chopped peanut butter cups. A rich, dark chocolate drop cookie with melted peanut butter pockets in every bite.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.

Final exam brownies pile fudgy chocolate batter with marshmallows, nuts, chocolate chips, and colorful M&M's. The over-the-top dorm-room treat for stressful study sessions.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Moist zucchini bread with cinnamon, nutmeg, walnuts, and raisins or dates. Makes two loaves that freeze beautifully for later.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Italian meatball cookies with warm spices, cocoa, raisins, nuts, and chocolate chips rolled into small round drops. A traditional Italian-American holiday cookie that looks like its dinner-table namesake.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.