Most chocolate mousses are high in calories, but it's quite easy to make a delicious chocolate mousse that contains a fraction of the original calories...
Author: Nick Malgieri
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent...
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy...
Author: Genevieve Ko
Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.
Author: Claire Saffitz
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you...
Author: Audrey Johns
Author: Sharon Bowers
Author: Marilyn Hill
Author: Kemp Minifie
Author: Susan Tollefson
Author: Julie Richardson
Author: Miriyam Glazer
This is a fluffy white chocolate buttercream that is excellent on white cake with raspberry filling.
Author: Suzanne
Author: Thomas Keller
Author: Miroslav Uskokovic
Author: Dede Wilson
My mother started making this recipe for George Washington's birthday when I was little. Chock full of cherries, chocolate chips and nuts, this moist cake...
Author: Laurie Johnson Gonzalez
Author: Alexis Touchet
Author: Joyce Carol Oates
Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth,...
Author: Anita Chu
Author: Anne Byrn
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
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: Rocco Lugrine