Search Results (6,580 found)
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These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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A vegan chocolate cupcake recipe from Isa Chandra Moskowitz and Terry Hope Romero.
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Biscotti made with egg substitute, cocoa and chunks of milk chocolate.
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A rich, custardy, steamed chocolate pudding topped with chocolate meringue.
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.
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Fondue made with milk chocolate, cream, cherry brandy, coffee and cinnamon.
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We assure you this combo of creamy chocolate and luscious raspberry liqueurs tastes as good as it looks!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This no-bake pie is a family favorite, and it's so easy to make. You can also top it with meringue and pop it in the oven, or simply serve it chilled with whipped cream and chocolate curls.
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This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate.
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Chocolate chip cookies > graham crackers.