Type what you have

Ingredients

• ✓ egg
• butter
• white sugar
• vanilla extract
• almond extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Beat butter, sugar, and egg together in a medium bowl with an electric mixer until smooth. Stir in vanilla and almond extracts. Blend in flour, then use your hands to form a soft dough. Take about a teaspoon of dough at a time and roll into balls, logs, or "S" shapes. Place cookies 1 to 2 inches apart on the prepared cookie sheets.
3. 3 Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool completely before dusting with confectioners' sugar.

By Talia

Ingredients

• ✓ egg
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• vanilla extract
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Combine flour, baking powder, and salt in a bowl.
3. 3 Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and beat on medium speed for 10 minutes. Add 4 eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat in flour mixture until a soft, cohesive dough forms; add more flour if dough is too soft to handle easily.
4. 4 Break off 1-inch lumps of dough and roll on a floured surface into 1/4-inch-thick ropes, about 7 inches long. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Transfer braids to the prepared cookie sheets, placing them 1 inch apart.
5. 5 Beat remaining egg in a small bowl. Brush onto braids for glaze and sprinkle with sesame seeds.
6. 6 Bake in the preheated oven for 20 to 25 minutes. Let cool on the sheets for 10 minutes, then remove to wire racks to cool completely.

By Nico

Ingredients

• ✓ egg
• cake flour
• baking soda
• salt
• white sugar
• butter
• lemon zest
• lemon juice
• plain whole-milk yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
2. 2 Sift flour, baking soda, and salt together in a medium bowl. Set mixture aside.
3. 3 In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff glossy peaks form. Set aside.
4. 4 Beat butter and remaining 1 1/2 cups sugar in another large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
5. 5 Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with yogurt, mixing until combined. Gently fold in beaten egg whites and pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

By Carol

Ingredients

• ✓ egg
• pumpkin puree
• white sugar
• raisin
• semolina
• cinnamon
• clove
• nutmeg
• puff pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a rimmed baking sheet.
3. 3 Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
4. 4 Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
5. 5 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Culinary Flavors

Ingredients

• ✓ egg
• white sugar
• semolina flour
• cornstarch
• salt
• milk
• vanilla extract
• butter
• phyllo dough
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
3. 3 Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
4. 4 Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
5. 5 Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
7. 7 Pour custard into the pan.
8. 8 Add the remaining phyllo sheets, one at a time, brushing each with butter.
9. 9 Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
10. 10 When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
11. 11 Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
12. 12 Let cool to room temperature, then cut into 16 squares and serve.

By GapGirl

Ingredients

• ✓ egg
• white sugar
• butter
• all-purpose flour
• baking powder
• milk
• baking soda
• lemon juice
• almond
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
2. 2 Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
4. 4 Serve cake warm.

By Paul Menikos

Ingredients

• ✓ egg
• sugar
• water
• lemon
• phyllo dough
• greek yogurt
• sunflower oil
• white sugar
• vanilla extract
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
2. 2 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
3. 3 Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
4. 4 Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
6. 6 Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

By Diana Moutsopoulos

Ingredients

• ✓ egg
• all-purpose flour
• white sugar
• butter
• water
• white sugar
• flour
• cinnamon
• honey
• ricotta cheese

Instructions

1. 1 Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
4. 4 Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
5. 5 Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

By Alexandra S

Ingredients

• ✓ egg
• apple
• white sugar
• butter
• brown sugar
• raisin
• olive oil
• cinnamon
• all-purpose flour
• apple
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an 11-inch round baking pan with parchment paper.
2. 2 Combine sliced apples, 1/2 cup white sugar, butter, and brown sugar in a large bowl. Mix together gently, being careful not to break apple slices. Pour sugary juice from the apple mixture into the prepared baking pan. Arrange sliced apples on top in a circle. Sprinkle raisins on top of apples and pour any remaining juice over all.
3. 3 Combine olive oil and cinnamon in a large mixing bowl. Add egg yolks, flour, grated apples, baking powder, and remaining white sugar. Stir well to combine. Beat egg whites to a light froth in a separate bowl and stir into the olive oil mixture carefully. Pour over the apples in the baking pan.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Cover cake with foil if the top browns before the cake is done baking.
5. 5 Remove cake from oven and allow to cool, about 30 minutes. Invert cake onto a serving plate.

By Rose

Ingredients

• ✓ egg
• butter
• white sugar
• all-purpose flour
• baking powder
• milk
• baking soda
• lemon juice
• almond
• sugar
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Ingredients

• ✓ egg
• milk
• semolina
• white sugar
• butter
• lemon zest
• butter
• phyllo dough
• white sugar
• water
• lemon zest

Instructions

1. 1 Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
3. 3 Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
4. 4 Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
5. 5 As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

By NIKOLETTA

Ingredients

• ✓ egg
• self-rising flour
• cocoa powder
• white sugar
• water
• white sugar
• water
• white sugar
• egg white
• bittersweet chocolate
• heavy cream
• heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper.
2. 2 Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
3. 3 To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside.
4. 4 To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.
5. 5 When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.
6. 6 Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid.
7. 7 Whip the 1 3/4 cups cream until medium-stiff peaks form.
8. 8 Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
9. 9 To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.

By mariannaGR

Ingredients

• ✓ egg
• white sugar
• water
• cinnamon
• orange
• phyllo dough
• orange
• greek yogurt
• olive oil
• white sugar
• baking powder

Instructions

1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

Ingredients

• ✓ egg
• active dry yeast
• water
• milk
• white sugar
• salt
• all-purpose flour
• butter
• honey
• water
• vegetable oil
• cinnamon

Instructions

1. 1 Sprinkle yeast over 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix together warm milk, sugar, and salt in a large bowl until sugar and salt are dissolved. Pour in yeast mixture and stir to combine.
3. 3 Beat in flour, eggs, and butter until mixture forms a smooth, soft dough. Cover the bowl and let rise at room temperature until doubled in volume, about 30 minutes. Stir dough well, cover, and let rise again for 30 more minutes.
4. 4 Meanwhile, mix together honey and 1/2 cup water in a small saucepan; bring to a boil over medium-high heat. Turn off the heat and allow honey syrup to cool.
5. 5 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Place a large serving or soup spoon in a glass of water near dough. Scoop up about 2 tablespoons dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough.
7. 7 Drop dough balls into hot oil in batches, wetting the spoon each time you make a dough ball. Fry in hot oil until golden brown on the bottom, then roll them over to cook the other side, 2 to 3 minutes per batch. Gently set loukoumades aside to drain on a paper towel-lined plate.
8. 8 Place loukoumades on a baking sheet. Drizzle with honey syrup and sprinkle with cinnamon. Serve warm.

By JOANNA

Ingredients

• ✓ egg
• honey
• white sugar
• water
• lemon juice
• all-purpose flour
• baking powder
• orange zest
• cinnamon
• salt
• butter
• milk
• walnut

Instructions

1. 1 Combine honey, 1 cup sugar, and water in a saucepan; bring to a simmer and cook 5 minutes. Stir in lemon juice; bring to a boil and cook for 2 minutes. Remove from heat and let cool while you prepare the cake.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
3. 3 Combine flour, baking powder, orange zest, cinnamon, and salt in a bowl; set aside.
4. 4 Beat remaining 3/4 cup sugar and butter together in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture, alternating with milk, beating just until incorporated; stir in walnuts. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.
6. 6 Remove cake from oven and poke holes over the surface with a toothpick. Slowly ladle the cooled honey syrup over cake. For best results, set cake aside for 4 to 6 hours to cool and absorb the syrup before slicing and serving.

By Jan O'Leary Merzlak

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 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
• 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