Author: Susan Tollefson
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
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: Janet Taylor McCracken
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: Julie Richardson
Author: Miriyam Glazer
Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.
Author: Claire Saffitz
Author: Thomas Keller
Author: Sharon Bowers
Author: Miroslav Uskokovic
Author: Marilyn Hill
This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned...
Author: David Lebovitz
Author: Anne Byrn
What a fabulous old-fashioned pie! It's perfect for chocolate lovers. The filling of this pie has a crunchy, sugary top and a gooey, chocolaty center....
Author: Shelia Senghas
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: Dede Wilson
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Author: Chris Morocco
Author: Kemp Minifie
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
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
Author: Terezinha de Melo
This is "THE ONLY" birthday cake I seem to make because everyone loves it so much!!! and with the butter cream frosting!! ooohhh!! yummy!!
Author: Ann McCue
Author: Alexis Touchet