This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make the drink-and they're available online. Adding water...
Author: Maggie Hoffman
Author: Dorie Greenspan
Author: Matthew Mead
Author: Sarabeth Levine
Author: Bill Granger
Author: Sarah Tenaglia
Author: Susan Murphy
Chocolate zucchini bread that's rich, moist, and with a tender crumb. Made with cocoa powder for extra chocolate intensity.
Author: Elise Bauer
Author: Francine Segan
These chocolate mini cupcakes are decorated as little panda bears. The proportions work best for mini cupcakes.
Author: barbara
Author: Rose Levy Beranbaum
Author: Michael Laiskonis
Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
Author: Chris Morocco
Author: Barry Correia
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.
Author: Alison Roman
Author: Dianne Rossmando
Author: Mary Bergin
If you're baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.
Author: Donna Hay
Author: Steven Okuley