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
Author: Alexis Touchet
This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.
Author: Molly Baz
Author: Joyce Carol Oates
Author: Janet Taylor McCracken
Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.
Author: Claire Saffitz
I got this recipe off the dLife website sounds great to me so thought I'd share it. I have subsituted the SUGAR FREE cake mix instead of a regular cake...
Author: penny jordan
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
Author: Julie Richardson
Author: Marilyn Hill
Author: Sharon Bowers
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
If you cool chocolate ganache and whip some air into it, you get a fluffy frosting that's easy to pipe and full of deep chocolate flavor. What's not to...
Author: LauraF
Author: Miriyam Glazer
Author: Susan Tollefson
Author: Thomas Keller
Author: Dede Wilson
Author: Thomas Keller
This is a fluffy white chocolate buttercream that is excellent on white cake with raspberry filling.
Author: Suzanne
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
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: Miroslav Uskokovic
Author: Katie Morford
Author: Susanna Foo
Author: Terezinha de Melo
Author: Rocco Lugrine
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