Type what you have

Ingredients

• ✓ egg
• white chocolate
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.
3. 3 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.
5. 5 Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

By anna77

Ingredients

• ✓ egg
• matcha green tea powder
• milk
• heavy cream
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
3. 3 Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
4. 4 Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
5. 5 Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 2 hours.
6. 6 Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Serve or transfer to an airtight container and freeze until desired consistency is reached.

By Jennifer

Ingredients

• ✓ egg
• butter
• sugar
• vanilla extract
• rice flour
• baking powder
• milk
• red bean paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
2. 2 In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

By Browniebaker

Ingredients

• ✓ egg
• white sugar
• butter
• vanilla extract
• all-purpose flour
• baking powder
• red bean paste
• evaporated milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
3. 3 Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
4. 4 Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
5. 5 Bake in the preheated oven until tops are lightly browned, about 15 minutes.

By KJLOWE

Ingredients

• ✓ egg
• glutinous rice flour
• baking powder
• white sugar
• pumpkin puree
• sweetened condensed milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Ingredients

• ✓ egg
• sweet rice flour
• white sugar
• baking powder
• coconut extract
• vanilla extract
• milk
• coconut milk
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.
3. 3 Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.
4. 4 Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

By Lea Kanaya Wong

Ingredients

• ✓ egg
• graham cracker
• white sugar
• butter
• green tea powder
• water
• gelatin
• water
• whipping cream
• cream cheese
• white sugar
• vanilla extract
• honey

Instructions

1. 1 Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
2. 2 Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
3. 3 Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

By Erika

Ingredients

• ✓ egg
• all-purpose flour
• cake flour
• baking soda
• salt
• green tea powder
• sugar
• vegetable oil
• yogurt
• vanilla extract
• confectioners sugar
• green tea powder
• butter
• cream cheese
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
2. 2 In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
4. 4 To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
5. 5 To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

By TIRAMISUKI

Ingredients

• ✓ egg
• brown sugar
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine egg, sugar and peanut butter, mixing well. Roll dough into small balls and place on a cookie sheet. Flatten balls with a fork.
3. 3 Bake for 8 to 10 minutes. Let cookies cool on cookie racks. Variation: add chocolate or peanut butter flavored chips to the dough for an extra little twist.

By Krista Hallam

Ingredients

• ✓ egg
• caster sugar
• self-rising flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
2. 2 In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
3. 3 Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

By Ross

Ingredients

• ✓ egg
• white sugar
• milk
• vanilla extract

Instructions

1. 1 Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
2. 2 Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

By MandaSuthrnChf

Ingredients

• ✓ egg
• eggnog
• white sugar
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Ingredients

• ✓ egg
• devil's food cake mix
• shortening

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Blend the above ingredients together with a pastry blender until mixed.
3. 3 Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. 4 Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
5. 5 NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

By John Crandall

Ingredients

• ✓ egg
• semisweet chocolate chip
• water

Instructions

1. 1 Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

By Sharon

Ingredients

• ✓ egg
• butter
• sugar
• almond extract
• all-purpose flour

Instructions

1. 1 Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
4. 4 Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

By CECILIAMORISON

Ingredients

• ✓ egg
• shortening
• white sugar
• baking powder
• all-purpose flour

Instructions

1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains

Ingredients

• ✓ egg
• coconut milk
• coconut cream
• white sugar
• vanilla extract

Instructions

1. 1 Whisk eggs for about 30 seconds and set aside.
2. 2 Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
3. 3 Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Allrecipes Member

Ingredients

• ✓ egg
• peanut butter
• sucralose sweetener

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
2. 2 Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the centers appear dry, about 8 minutes.

By lobsteriffic

Ingredients

• ✓ egg
• white cake mix
• vegetable oil

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough.
3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. 5 Serve and enjoy!

By Hannah

Ingredients

• ✓ egg
• yellow cake mix
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cake mix, eggs, and vegetable oil in a bowl using an electric mixer on medium until dough is well combined; stir in chocolate chips. Drop dough by the spoonful onto a baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By UKSOCCER21

Ingredients

• ✓ egg
• peanut butter
• sugar
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
4. 4 Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
5. 5 Cut the dough with a heart-shaped cookie cutter.
6. 6 Place the hearts on the prepared baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
8. 8 Cool completely on the baking sheet.
9. 9 Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
10. 10 Dip the bottom and sides of each cookie in the melted chocolate.
11. 11 Place cookies on wax paper to dry.

By ShutUpNeatIt

Ingredients

• ✓ egg
• ✓ egg
• yellow cake mix
• butter
• cream cheese
• confectioners sugar

Instructions

1. 1 Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
3. 3 In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
4. 4 Bake at 350 degrees F (175 degrees C) for 40 minutes.

By Kenneth Massey

Ingredients

• ✓ egg
• white sugar
• maple syrup
• mascarpone cheese

Instructions

1. 1 Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form; transfer to another bowl and set aside.
2. 2 Beat egg yolks and sugar together in the bowl of the stand mixer fitted with the paddle attachment until smooth and pale. Add maple syrup; beat until fully combined. Slowly beat in mascarpone cheese; fold in egg whites.
3. 3 Store in the refrigerator for up to 48 hours, loosely covered with plastic wrap. Cream may begin to separate after 24 hours. Gently stir before serving.

By Buckwheat Queen

Ingredients

• ✓ egg
• peanut butter
• sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.
3. 3 Roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
4. 4 Flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
5. 5 Enjoy!

By heather

Ingredients

• ✓ egg
• peanut butter
• sugar

Instructions

1. 1 Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Mix peanut butter, white sugar, and egg in a medium bowl until smooth.
3. 3 Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.
4. 4 Bake in the preheated oven until cookies are just barely brown on the bottoms, about 6 to 8 minutes. They can become too crumbly if they are overcooked. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
5. 5 Serve and enjoy!

By Francie

Ingredients

• ✓ egg
• peanut butter
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

By Stephanie T

Ingredients

• ✓ egg
• white sugar
• shortening
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
3. 3 Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
4. 4 Bake on lightly greased cookie sheets for 8 to 9 minutes.

By Jane Choate

Ingredients

• ✓ egg
• white sugar
• almond
• almond extract

Instructions

1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

Ingredients

• ✓ egg
• white sugar
• semisweet chocolate chip
• butter
• water
• flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
2. 2 Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
3. 3 Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
4. 4 Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

By bckt

Ingredients

• ✓ egg
• milk
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs in a large bowl until lightly beaten. Add milk, maple syrup, and vanilla; gently beat until incorporated. Pour mixture into twelve (1/2-cup) ramekins in a baking dish. Pour enough water into the baking dish to come halfway up the sides of the ramekins.
3. 3 Bake in the preheated oven until a knife inserted into the center of a custard comes out clean, 35 to 45 minutes. Remove the ramekins from the baking dish and refrigerate until completely chilled, at least 1 hour.

By Linda