Recipe Sifter

Bailey's marbled cheesecake on a chocolate graham crust with Irish cream in the batter and a swirled chocolate ribbon. Boozy, silky, and dressed up for the holidays.

Ricotta and sour cream tiramisu skips raw eggs and mascarpone, layering coffee-soaked ladyfingers with a whipped cream-ricotta-sour cream filling spiked with dark rum.

Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.

Haselnussmakronen-Hazlenut Macaroons Germany recipe

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.

A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.

Cocoa-rich brownies loaded with melty semi-sweet chocolate chips and optional chopped nuts. Crackly-topped chocolate squares from one bowl, ready in an hour for any sweet emergency.

Chocolate mint brownies made with cocoa powder, mint extract, and chopped nuts in a one-bowl batter. A fudgy 8x8 pan that yields 16 squares with the classic Andes-mint-meets-brownie combo.

Cappuccino muffins with cocoa, espresso crystals, bittersweet chocolate, and orange zest. Sour cream and half-and-half keep the crumb tender while coffee deepens the chocolate flavor.

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

These is nothing better than a cold and creamy ice cream in summer, this ice cream is lower in fat and calories, and very delicious!

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Avocado in the brownies? It may sound strange, but it tastes very pleasant. Avocado adds delicious creaminess and richness to these moist and chocolaty brownies.