Dessert, Egg Recipes

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

You will simply die and come back again after trying this rich and decadent cake that tastes too good to be true.

Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that's cinnamon-scented and ready in under an hour.

Authentic Italian tiramisu with cooked zabaglione, mascarpone, and brandy-coffee soaked ladyfingers in two layers. Topped with whipped cream, cocoa, and grated chocolate. The traditional method, no shortcuts.

Islamorada key lime pie is the no-bake Florida Keys classic: tart key lime juice and egg yolks folded into sweetened condensed milk, topped with a fluffy meringue cap. Bright, creamy, and built for hot weather.

A marbled bundt cake made with yellow cake mix, pistachio pudding, orange juice, and chocolate syrup, topped with a cocoa glaze. Semi-homemade and gorgeous with minimal effort.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

A Southern-style gooey butter cake with a yellow cake mix crust and a rich cream cheese, egg, and powdered sugar filling. Cut into bars for the ultimate sweet treat.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Flourless chocolate mocha cake made with bittersweet chocolate, ground espresso beans, and a water bath bake. Crowned with vanilla whipped cream, toasted pecans, and a zig-zag chocolate drizzle.

Self-crusting coconut pie that mixes in one bowl, pours into the pan, and forms its own crust as it bakes. Eggs, milk, butter, and coconut create a custardy slice with a tender brown bottom. The recipe makes two pies.

Lemon hazelnut torte stacks toasted hazelnut meringue rounds with tangy lemon curd folded into whipped cream. Frozen overnight and topped with fresh raspberries and raspberry sauce.

A rich pound cake baked in a lamb-shaped mold with bourbon, almond extract, and chopped pecans. Eight eggs and a full pound of butter make it dense, golden, and celebration-worthy.

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.