Dessert, Egg Recipes

Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Chocolate chip Bundt cake made from yellow cake mix, sour cream, and eggs with semi-sweet chips throughout. Dense, moist, and dusted with powdered sugar.

Pan Nero, an Italian dark chocolate cake made with unsweetened chocolate, separated eggs, and potato starch flour. Dense, fudgy, and flour-light with just five ingredients.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Peachy pinwheels swirl a soft butter cookie dough around a nutmeg-spiced dried peach filling, then slice and bake into spiral cookies. A pretty pinwheel cookie for the holiday tin.

Drop cookies loaded with peanut butter, oats, and chopped peanuts. Chewy, hearty cookies with both peanut butter and whole peanut crunch in every bite. Makes 4 dozen.

Peanut butter chocolate chip cake built on a doctored yellow cake mix, a full cup of peanut butter, and 12 ounces of chocolate chips. Bakes into thick, chewy squares with a brownie-like crumb.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Pecan squares with a buttery shortbread crust and a gooey pecan pie filling baked on a sheet pan. All the flavor of pecan pie in a portable, shareable bar cookie format.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.