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Get Pumpkin-Chocolate Cream Pie Recipe from Food Network
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The moist, flavorful strawberry cake and rich white chocolate frosting combine to create a decadent dessert.
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This is my mother-in-law's recipe. It never fails and they are great!
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The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level--any chocolate lover will find these chocolate chip cookies irresistible.
cooking.nytimes.com
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation) Milder than devil’s food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard
cooking.nytimes.com
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center
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Dark chocolate fudge topped with crushed peppermint candies is a festive treat to give on Valentine's Day or during the Christmas season.
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Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both!
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Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
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This mouthwatering summer dessert blends semisweet chocolate and cocoa powder with milk and ice to create a delicious frozen hot chocolate.
Ingredients: chocolate, sugar, cocoa, vanilla, milk, ice
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This easy recipe is a chocoholic's dream come true!
cooking.nytimes.com
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded