You can't see the candied almonds in these cookies, but you'll taste them for sure.
Author: Chris Morocco
Just the right amount of sweet! The Crew and I did opt to use pasteurized eggs for a little extra food safety, and we chose to serve the pie in a flaky frozen crust. De-lish!
Author: Aurora McBee
Author: Marty Rosencranz
Author: Trish Newcomb
Author: Gina DePalma
Author: Jacques Torres
Author: Allison Kave
A simple recipe for chocolate buttercream frosting that you can't get wrong that tastes great on yellow cake, brownies, or straight from the bowl! Using 1/2 baking cocoa and 1/2 milk chocolate chips provides...
Author: gracescakes
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Author: Dede Wilson
My family and friends loves it and I make them for holidays and parties. It is so easy and simple to make them. They are so delicious and sweet and tasty.
Author: Lisa Johnson
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
If you like chocolate, you'll love this chocolate cake made with fudge frosting mix and walnuts.
Author: Suzanne Stull
Author: Rosie Bialowas
My husband is diabetic and I am pre-diabetic so we are trying to cut all of the sugar out of our diets. I have been trying various sugar free fudge recipes for years and none of them have come close to...
Author: Jenny Wickham Nelson
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
Author: Anna Posey
This is an easy-to-make and very tasty chocolate frosting.
Author: Matthew Alan Vogt
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Author: Janet Taylor McCracken
The classic recipe on the back of the Baker's Chocolate Bar - BEFORE the One Bowl Recipe! Results in perfect fudgy-cakey brownies with crispy corners.
Author: admin
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Author: Melissa Hamilton