911 recipes
Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.
Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.
Fudgy brownies lightened with prune puree instead of butter, topped with a chewy coconut macaroon layer and a chocolate drizzle. A two-in-one treat that's richer and more wholesome than it looks.
Coconut brownies: chewy chocolate brownies loaded with flaked coconut in the batter and crowned with chocolate chips and walnuts. The fudgy chocolate-coconut bar that beats any candy.
Chocolate hazelnut tart sets a glossy, gooey chocolate filling studded with toasted hazelnuts into a tender chocolate pastry crust. A rich, gianduja-style dessert with an optional splash of rum.
Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.
A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.
Miracle rise chocolate cake leavened with both yeast and baking powder for a uniquely tender crumb. Sugar-free chocolate Bundt cake sweetened with liquid stevia or glucose, ideal for diabetic-friendly baking.
Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.
Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.
Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.
Fudgy brownie cake baked right in wide-mouth canning jars and sealed hot for gift-giving or storage. Cocoa, buttermilk, and walnuts make a rich, moist crumb that keeps beautifully in the sealed jar.
This cake is moist and tender and has a delightful frosting. I found this recipe in an old community cook book my Aunt gave me and it is very good. Great for a family dinner, picnic or potluck. One of my favorites!
A buttery tube cake swirled with coffee liqueur, instant coffee, and cocoa. Marbled layers of rich coffee batter and chocolate make this cafe au lait cake an elegant, aromatic showstopper.
Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.
A chocolate banana bundt cake with two layers of streusel filling made from brown sugar, chocolate chips, pecans, and allspice. Moist from sour cream and mashed bananas, dusted with powdered sugar.