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Ice mocha made with cold brew coffee concentrate gets a Mexican-inspired kick with a dash of hot sauce.
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
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In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
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Your favorite benny just got a serious upgrade.
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Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a layered cake.
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An ideal drink, in both taste and color, to have in hand as the sun sets over the water.
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You might never bother with building a campfire again.
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Cookie dough is rolled in graham cracker crumbs and baked into a perfect combination of soft-in-the-middle and crisp-on-the-outside-style cookie.
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These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
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Gooey, drippy s'mores are a little bit easier to eat when you layer chocolate and marshmallows into an ice cream cone and serve the warm, melty treats wrapped in aluminum foil straight from the campfire. Kids can have fun making their own.
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Thin layers of almond cake are brushed with coffee syrup, spread with coffee buttercream, and finished with chocolate ganache in this classic torte.
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Homemade Boston cream cake has a creamy layer of custard and is topped with chocolate frosting creating the perfect cake for special occasions.