These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
This chocolate cake is the perfect Valentine's Day cake. I made it for my husband last year. It is filled with ganache and in general not an overly sweet cake, but that's how we like it.
Author: vewohl
Author: Esther Sung
Author: Thomas Keller
Author: Katie Morford
Author: Carole Bloom
Author: Trish Newcomb
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard...
Author: Gina Marie Miraglia Eriquez
When you have a chocolate glaze recipe that's as versatile and simple as this one is, it's easy to rely on it time and again. It's so quick to prepare that you can wait until the last minute to mix it...
Author: Ken Haedrich
This dough produces a crisp Chocolate Chip Oatmeal Cookies with oats for added texture.
Author: Lesley Porcelli
Author: Elizabeth Falkner
Author: Gina Marie Miraglia Eriquez
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
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: Ian Knauer
Author: Jeanne Kelley
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
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Author: Katherine Sacks
Author: Jessica Hirschman
Author: Ginny Leith Holland
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
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