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
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: Antoinette Muto
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: Trish Newcomb
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Author: Katherine Sacks
This dough produces a crisp Chocolate Chip Oatmeal Cookies with oats for added texture.
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
Author: Gina Marie Miraglia Eriquez
Author: Emily Elsen
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
Author: Carole Bloom
Author: Jeanne Kelley
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
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
Author: B. Smith
Author: Jessica Hirschman
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
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
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
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
The classic recipe on the back of the Baker's Chocolate Bar - BEFORE the One Bowl Recipe! Results in perfect fudgy-cakey brownies with crispy corners.
Author: admin
Author: Annie Denn