Author: Rosie Bialowas
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is...
Author: Hannah Bronfman
Mrs Marten, you were the most wonderful lunchroom lady ever!
Author: Sheila D
The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.
Author: Erica Clark
Author: Bonnie Donalson
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
These are the cutest things ever! I make them every year for parties and co-workers! They make cute favors and place settings. The only thing I do different is, I make the eyes green, the nose red, and...
Author: Kelly Williams
Author: Ana Garcia
This cupcake is great for when you want some awesome hot chocolaty goodness. Goes great with a marshmallow frosting for Christmas.
Author: pennymae
Chocolate version of the Impossible Coconut Pie from www.cooks.com
Author: sandra warner
The best chocolate cake you will ever eat. Do not skip cooking the frosting or it changes the whole cake
Author: Angela Mason
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
Author: Michael Thompson
Author: Gina Marie Miraglia Eriquez
This is a lot of work, but well worth it. This fudge never lasts past the day I make it.
Author: BUCHKO
In this simple fudge recipe, regular ingredients are swapped out with vegan ones. Melts in your mouth but stays solid at room temperature. Super easy and fast. Add nuts, coconut shavings, or other vegan...
Author: Barretta Chullen
Author: Rick Rodgers
This unusual recipe came from the internet by a cook named Elizabeth Deep-fried candy bars are crisp on the outside, and filled with liquified chocolate and caramel on the inside. Decadent and outrageous!...
Author: BonniE !
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
***** These also can be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins.***** I made these for a baby shower, and I know the instructions may look hard, or like a lot to follow, but once you...
Author: Lori Younger
Author: Francois Payard
Author: Francois Payard
Clancy's Pretzel Rings - I only just learned of these wonderful little creations as they are not to be found Down South, at least not in the great state of North Carolina! My parents were traveling north...
Author: Cynthia Huskins
This recipe is as old as the hills, but still popular. I remember my deep regret when my school would serve them and I didn't have money to buy :(. Of course, it never occurred to me to ask my mom to make...
Author: Nicole Bredeweg
Author: Jennifer Smith
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
Don't let fondant scare you - this recipe tastes great and looks beautiful on a cake. It's also fun to work with... kind of like an edible play-doh. I don't like the taste of store bought fondant, but...
Author: Denise Grubbs