Dessert, Egg Recipes

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

Chewy, buttery oatmeal raisin cookies loaded with cinnamon and brown sugar that vanish from the cookie jar before they cool. Quick 25-minute recipe the whole family will fight over.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Poppy seed bundt cake using yellow cake mix and instant pudding for extra moisture. A dump-and-stir cake with tender crumb and crunchy poppy seeds, dusted with powdered sugar.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Layered apple cake with cinnamon-sugar apple slices tucked between three tiers of orange juice-brightened batter. A dramatic tube pan cake that reveals a stripe of fruit in every slice.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.