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These are almost too scary to eat...almost. Top these phyllo cups of sweetened ricotta with an espresso bean (for the body) and chocolate sprinkles (for the legs) to create edible spiders.
cooking.nytimes.com
The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don’t be fooled They are as naughty and delicious as any cookie Toasting the hazelnuts and sesame seeds really helps with the nutty flavor, so don’t skip that bit
www.delish.com
This flourless, crumbly chocolate cake gets subtle coffee flavor from espresso powder.
www.allrecipes.com
Dark chocolate buttermilk pie is topped with plenty of pecans and is baked into a crowd-pleasing dessert perfect for any family gathering.
www.allrecipes.com
Confectioners' sugar, butter, milk, vanilla extract, and cocoa powder are all it takes to make this recipe for a delicious frosting.
www.allrecipes.com
Chow mein noodles and peanuts in a chocolate and butterscotch coating.
www.allrecipes.com
Make an egg-, butter-, and cream-free dessert with Chef John's easy recipe for chia-seed chocolate pudding.
www.delish.com
Add a little twist to your classic homemade hot chocolate with this recipe that calls for raspberry liqueur.
www.allrecipes.com
Chocolate pudding 'poke' cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.
www.chowhound.com
Read more: http://croce-delizia.blogspot.com/2010/10/cantucci-al-cioccolato.html
Ingredients: eggs, rum, espresso coffee
www.allrecipes.com
Maraschino cherries are soaked in rum, covered with fondant, and glazed with semisweet chocolate in this traditional holiday candy recipe.