Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Author: Antoinette Muto
This is a recipe that I found years ago and it was made with Milky Way® bars and I changed it. I have used Snickers®, 3 Musketeers®, Milky Way®, etc. My kids love this.
Author: Jennifer Griffin Lord
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Author: Emily Elsen
Author: Lesley Porcelli
This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more...
Author: Donna Hay
Author: Trish Newcomb
This dough produces a crisp Chocolate Chip Oatmeal Cookies with oats for added texture.
Once again, I accepted a challenge from another AR member. She asked me to make a dessert using SPAM® luncheon meat. It was a success!
Author: Keri
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Author: Katherine Sacks
Author: Carole Bloom
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Jeanne Kelley
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make...
Author: Julie Smolyansky
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Author: Jessica Hirschman
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
Author: Annie Denn
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: James Beard
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
Author: Ginny Leith Holland