Ingredients:

• 2 2oz cup Original Aveyo Mayo

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, mix Aveyo Mayo, sugar, eggs, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, stirring until just combined.

5. Divide the batter evenly among the muffin cups

6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Frost with your favorite icing.

Ingredients:

• 2 2oz cups Original Aveyo Mayo

• 2 cups powdered sugar

• 1 tsp vanilla extract

• ¼ cup cocoa powder (optional, for chocolate flavor)

DIRECTIONS:

1. In a medium bowl, whisk together Aveyo Mayo, powdered sugar, vanilla extract, and cocoa powder (if using) until smooth and creamy.

2. Taste and adjust sweetness or chocolate intensity by adding more powdered sugar or cocoa powder as desired.

3. Use the frosting immediately to frost cakes, cupcakes, or other desserts. You can refrigerate any leftovers for up to 3 days.

Ingredients:

• 2 2oz cup Original Aveyo Mayo

• 1 ½ cups chocolate chips (or chopped chocolate)

• 1 cup flour

• ¾ cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp baking powder

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

2. Melt the chocolate chips in the microwave or over a double boiler, stirring until smooth.

3. In a medium bowl, whisk together the melted chocolate, sugar, and eggs until fully combined.

4. Stir in the vanilla extract and Aveyo Mayo.

5. Sift in the flour and baking powder, folding gently until no streaks of flour remain.

6. Pour the batter into the prepared pan, spreading evenly.

7. Bake for 25-30 minutes

8. Let the brownies cool completely before cutting into squares.

Ingredients:

• 2 2oz cup Original Aveyo Mayo

• 1 ½ cups flour

• ¾ cup sugar

• ¼ cup almond milk

• 1 tsp baking powder

• 1 tsp vanilla extract

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together the flour, baking powder, and sugar.

3. In a separate bowl, mix Aveyo Mayo, almond milk, and vanilla extract until smooth.

4. Gradually fold the wet ingredients into the dry ingredients until a dough forms.

5. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each cookie.

6. Bake for 10-12 minutes, or until the edges are lightly golden.

7. Allow the cookies to cool on the baking sheet for a few minutes before served.

Ingredients:

• 2 2oz cup Original Aveyo Mayo

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup sugar

• 2 large eggs

• ½ cup milk

• 1 tsp vanilla extract

• 1 ½ cups fresh or frozen blueberries

DIRECTIONS:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, mix Aveyo Mayo, sugar, eggs, milk, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries.

5. Divide the batter evenly among the muffin cups, filling each about ¾ full.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Ingredients:

• 4 2oz cup Original Aveyo Mayo

• 2 cups flour

• ¾ cup cocoa powder

• 1 ¼ cups sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tsp baking soda

• 1 cup water

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, and baking soda.

3. In another bowl, combine Aveyo Mayo, eggs, vanilla extract, and water until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Pour the batter into the prepared cake pan.

6. Bake for 30-35 minutes

7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Ingredients:

• 2 2oz cup Original Aveyo Mayo

• 1 cup dark chocolate chips (or chopped dark chocolate)

• ¼ cup all-purpose flour

• ½ cup powdered sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¼ tsp salt

DIRECTIONS:

1. Preheat the oven to 425°F (220°C). Grease four ramekins and dust them with cocoa powder.

2. Melt the dark chocolate in a microwave or over a double boiler until smooth. Let it cool slightly.

3. In a medium bowl, whisk together the Aveyo Mayo, powdered sugar, eggs, vanilla extract, and salt until smooth.

4. Stir in the melted chocolate, followed by the flour, mixing until just combined.

5. Divide the batter evenly

6. Bake for 12-14 minutes, or until the edges are set but the center is still soft.

7. Let the cakes cool for a minute, then run a knife around the edges to loosen them. Invert onto a plate and serve immediately. Enjoy the warm, gooey center!

Ingredients:

• 2 2oz cups of Original Aveyo Mayo

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 3 ripe bananas, mashed

• 1/2 cup chopped nuts (optional)

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.

2. In a large bowl, whisk together the flour, baking soda, and salt.

3. In another bowl, mix the sugar, Aveyo mayo, eggs, and vanilla until smooth.

4. Stir in the mashed bananas and nuts, if using.

5. Gradually add the dry ingredients to the banana mixture, stirring until just combined.

6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Ingredients:

• 4 2oz cups of Original Aveyo Mayo 

• 2 cups all-purpose flour

• 1 1/2 cups sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup water

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In a large bowl, combine flour, sugar, baking soda, and salt.

3. Stir in the Aveyo mayo, water, lemon zest, and lemon juice until well blended.

4. Pour the batter into the prepared pan.

5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool before serving. Optionally, you can frost the cake with lemon glaze or dust it with powdered sugar.

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup butter, softened

• 3/4 cup brown sugar

• 1/4 cup white sugar

• 2 teaspoons vanilla extract

• 2 eggs

• 2 cups chocolate chips

DIRECTIONS:

1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. In a large bowl, beat together butter, Aveyo mayo, brown sugar, white sugar, and vanilla extract until creamy.

4. Add the eggs one at a time, beating well after each addition.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Stir in the chocolate chips.

7. Drop spoonfuls of dough onto the prepared baking sheets.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 cup sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups peeled and chopped apples

• 1/2 cup chopped walnuts or pecans (optional)

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.

3. In a large bowl, beat together sugar, Aveyo mayo, eggs, and vanilla until smooth.

4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Fold in the chopped apples and nuts, if using.

6. Pour the batter into the prepared pan.

7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool before serving. This cake pairs well with a cream cheese frosting or a dusting of powdered sugar.

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1 cup sugar

• 2 large eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, mix mayonnaise and sugar until creamy.

4. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Pour the batter into the prepared loaf pan.

7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• 1/2 cup sugar

• 1 tsp vanilla extract

• 1/4 tsp almond extract

• 2 1/2 cups shredded coconut

• 2 large egg whites, beaten until stiff

DIRECTIONS:

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. In a large bowl, mix mayonnaise, sugar, vanilla extract, and almond extract until well combined.

3. Stir in the shredded coconut.

4. Gently fold in the beaten egg whites.

5. Drop spoonfuls of the mixture onto the prepared baking sheet.

6. Bake for 20-25 minutes, or until the edges are golden brown.

7. Cool on the baking sheet for a few minutes before transferring to wire racks.

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 cup sugar

• 1 cup brown sugar

• 4 large eggs

• 2 cups grated carrots

• 1/2 cup crushed pineapple, drained

• 1 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, beat mayonnaise, sugar, and brown sugar until creamy.

4. Add eggs one at a time, beating well after each addition.

5. Stir in grated carrots, pineapple, and vanilla extract.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Pour the batter into the prepared baking pan.

8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool completely before frosting with cream cheese frosting.

Ingredients:

• For the Topping:

• 1/4 cup butter, melted

• 1/2 cup brown sugar

• 1 can pineapple slices, drained

• Maraschino cherries

• For the Cake:

• 2 2oz cups of Aveyo Original Mayo

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup sugar

• 1/2 cup brown sugar

• 2 large eggs

• 1/2 cup pineapple juice

• 1 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. Pour the melted butter into the bottom of the pan, then sprinkle with brown sugar. Arrange pineapple slices on top, placing a cherry in the center of each.

3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. In a large bowl, beat together mayonnaise, sugar, and brown sugar until creamy.

5. Add eggs, one at a time, then mix in pineapple juice and vanilla.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Pour the batter over the pineapple slices in the pan.

8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool for 10 minutes, then invert onto a serving plate.

Ingredients:

• 4 2oz cup Original Aveyo Mayo

• 1 2oz Cup Aveyo Original Mayo

• 4 cups cubed day old/stale bread

• 2 medium bananas, sliced (about 1 heaping cup)

• 2 large eggs

• 2 cups 2% milk

• 1/2 cup sugar

• 1/4 cup butter, melted

• 2 tsp. vanilla extract

• 1/2 tsp. ground cinnamon

DIRECTIONS:

1. Preheat oven to 375°. Lightly grease shallow 2-quart baking dish.

2. Place bread cubes and sliced bananas in prepared baking dish; set aside.

3. In large bowl, whisk together eggs and Aveyo Mayo until smooth. Then whisk in milk, sugar, butter, vanilla and cinnamon until well blended. Pour over bread and press lightly to completely submerge all of the bread cubes.

4. Bake 50 minutes or until browned and center is set but still slightly jiggly. Let stand 10 minutes; serve warm or at room temperature.