These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
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: Basha F. Gelman
My grandmother use to make this for me when I was a little girl... People thought it was the craziest thing they had ever heard of!!! As for me.... I was in "Hog Heaven"! If you like bacon... and you like...
Author: Colleen Sowa
Author: Luke Mangan
This tastes just like a real chocolate ice cream shake and can be made soy and dairy free! Substitute almond butter or cashew butter for peanut butter; omit agave syrup if banana is extremely ripe.
Author: Love2CookMommy
Author: Carole Bloom
If you love the combination of peanut butter and chocolate this cake is a dream. It's an old-fashioned chocolate cake that's fluffy and delicate. Then, there's a layer of peanut butter. On top is a cooked...
Author: SK H
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Roberto Santibañez
Author: Lauren Chattman
Author: Shauna Sever
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Catherine McCord
Author: Bon Appétit Test Kitchen
Author: Micah Carr-Hill
Sweet, satisfying and perfectly moist! This is such a decadent cake. We couldn't wait for it to come out of the oven and finish it so we could taste it. (Then we couldn't wait to get seconds!) Ideal for...
Author: Traci Coleman
Author: Alice Medrich
Author: Sharon Bowers
Author: Kay Chun
Author: Fran Gallagher Ripsom
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
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: Elizabeth Falkner