Recipe Sifter

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Soft chocolate-butterscotch cookies built on a melted base of sweetened condensed milk and chips, each topped with a toasted pecan half. Fudgy, candy-like, and easy to mix.

I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.

Rocky road fudge bars with three layers: chocolate brownie base, cream cheese filling with chocolate chips, marshmallow topping, and a swirled chocolate-cream cheese frosting.

Rocky road dessert pizza with a brown sugar cookie crust, melted chocolate, puffed marshmallows, and chopped peanuts drizzled with more chocolate. A fun holiday treat.

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

A warm-spiced apple loaf cake with mini chocolate chips baked in, a buttery streusel crumb topping, and a drizzle of melted chocolate. Fall baking at its coziest.

Buttery brown sugar shortbread cut into triangles, topped with a glossy chocolate dollop and a crunchy shower of toffee bits. Makes 8 dozen bite-sized treats for holiday platters.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Yum yum cake is a sour-cream chocolate layer cake with cocoa powder batter and melted chocolate chip frosting. Old-fashioned church-cookbook favorite with lunchbox simplicity.

Zucchini Double Chocolate Cake: a 13x9 cake with cocoa batter, melted chocolate chips, chopped nuts, and two cups of shredded zucchini. Bakery-style alternating-addition method.

Super fudge cupcakes soak chopped dates in boiling water before folding into a chocolate batter studded with chips and nuts. Date-sweetened, intensely fudgy cupcakes with a tender crumb.

Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.

Chocolate pecan pie spiked with Kahlua and molasses, loaded with toasted pecans and semi-sweet chocolate chips. A grown-up Thanksgiving pie with deep coffee-bourbon undertones.