911 recipes
Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.
Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.
Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.
Old-fashioned chocolate cream pie with a stovetop cocoa custard filling and a crown of toasted meringue. Pure pantry-staple comfort, no boxed pudding or chocolate bars required.
Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.
Mississippi mud cake with a fudgy cocoa and pecan cake base, melted marshmallow layer, and rich chocolate pecan icing. A three-layer Southern chocolate dessert that's pure indulgence.
Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.
Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.
Mom's cocoa macaroons: chewy coconut mounds with a soft cocoa note, bound with whipped egg whites instead of condensed milk. A simple seven-ingredient drop cookie that makes four dozen.
Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.
Classic homemade chocolate cake with deep cocoa flavor baked in layers or a sheet pan. This tender, from-scratch cake is perfect for birthdays and celebrations.
Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.
Mocha nut butter balls: melt-in-your-mouth Russian tea cake-style cookies upgraded with cocoa, instant coffee, and toasted walnuts. Rolled in powdered sugar while warm for the signature snowy coat.
Peanut butter cup muffins with chocolate cocoa batter and pockets of melty peanut butter chips. A bakery-style breakfast or after-school muffin that tastes like a candy bar.
Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.
Chocolate peanut butter shortbread baked in a tart pan with a cocoa crust, creamy peanut butter filling, and a chocolate Kiss topped with a whole peanut on every wedge.