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
This recipe is a recipe my mom made me when I was little. Now i make my kids it and they love it!
Author: Gr3nouille
Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate-mascarpone mousse.
Author: Dede Wilson
Author: Briana Holt
Author: Dede Wilson
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. I use this recipe when I'm in a time...
Author: Sarah Magid
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, allowing you to fully enjoy the flavor. Slowly heating...
Author: Anita Chu
Author: Shelley Wiseman
You can tweak this with low-fat and low-calorie ingredients. Sometimes I like to add whipped cream and caramel as a topping.
Author: Laura Amanda
Author: Dorie Greenspan
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
These are the most famous candies in Ohio and are made so many different ways. This happens to be our favorite way. Bare minimum I make at least 12 dozen. My entire family always want their share of Buckeyes...
Author: Kimberly Biegacki
My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces...
Author: xoxoemilyrae
Author: Jason Aronen
This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts.
Author: Sierra
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!
Author: Cindi L
Author: Danny Murry
What a cake! It's a moist and soft chocolate cake with a caramelized pecan icing. Pouring the icing over the warm cake makes it irresistible. This should definitely be served warm so the gooey frosting...
Author: Teresa Edwards
This was the recipe my grandmother always went to when she made a chocolate meringue pie. It was a hit with everyone in the family and it still is. Hope your family will enjoy it too!
Author: Debbie Thurmond
Slightly undercook these mouthwatering morsels for a molten effect.
Author: Joy Wilson
Author: Lillian Chou
Author: Joe Miller
Author: Stephan Pyles
This chocolate cream pie is an old-fashioned recipe just like grandma used to make. It's made with simple ingredients and very easy to prepare. The trick is not letting the chocolate mixture burn. Once...
Author: Gail Welch
WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!
Author: Guy Turland
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the...
This is an excellent icing that I use on my yellow cupcakes.
Author: House of Aqua
This fudge recipe is well worth the added effort! Don't let the few extra steps deter you - This is some of the creamiest, most delicious fudge you'll ever taste. Oh boy!
Author: Jewel Hall
This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations...
Author: Elisa