Dessert, Egg Recipes

Six-ingredient butterscotch blondies with a chewy, caramelized center and crackly top. Brown sugar and melted butter boiled together give these bars their rich toffee-like flavor.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

A dead-simple chocolate cheesecake pie with a secret weapon: mayonnaise for ultra-creamy richness. Melted chocolate chips, cream cheese, and a chocolate crumb crust. Five minutes to prep.

Flourless chocolate decadence cake with melted chocolate, cocoa, and a glossy ganache glaze. Dense, fudgy, and naturally gluten-free with a truffle-like center.

Banana orange chiffon cake: light and fluffy as angel food but moister and richer, scented with mashed banana and fresh orange juice. Topped with a glossy orange-zest powdered sugar frosting.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Homemade teething cookies with just three ingredients: eggs, sugar, and flour. Baked hard in a doughnut shape for little hands to grip and gnaw on safely.

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

A European-style fruit flan with a golden sponge base baked in a fluted tin, piled with fresh strawberries, and finished with a glossy red glaze. Bakery-window gorgeous from your own oven.

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Warmly spiced buttermilk layer cake with cinnamon, nutmeg, allspice, and cloves. A one-bowl recipe that bakes into two tender layers ready for your favorite frosting.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.