Recipe Sifter

Chocolate oatmeal pie with coconut, rolled oats, and chocolate chips in a corn syrup custard, baked in a press-in oil crust. A chewy, fudgy Southern-style pie with crunchy texture.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.

Three-layer mint chocolate candy with dark chocolate on the top and bottom and a green peppermint white chocolate center. No-bake fudge-style squares made with sweetened condensed milk and just six ingredients.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Double chocolate chip cookies with cocoa-rich dough, buttermilk for tang and tender texture, and semi-sweet chocolate chips throughout. Soft-set centers and chewy edges every time.

Mint chocolate brownie pie layers mint chocolate chips and fudgy brownie batter in a flaky pie crust, baked until set and served warm with vanilla ice cream. A rich after-dinner dessert with a built-in shortcut.

Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.

Lighter cranberry pecan pie with a graham cracker crust, egg white meringue filling, semi-sweet chocolate, and toasted coconut. Tart, nutty, and festive.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Double chocolate cheesecake with a chocolate wafer and macadamia nut crust, sour cream topping, and frozen chocolate shavings. A rich, creamy no-crack baked cheesecake.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

Chocolate peanut butter fondue with semi-sweet chocolate and creamy peanut butter, served with fresh fruit, cake cubes, and marshmallows for dipping. Ready in 20 minutes.

Chocolate banana pudding pie layers a chocolate shell, sliced bananas, vanilla pudding, and whipped topping in a graham cracker crust. A no-bake icebox pie kids love.

Chocolate silk mousse cake: a water-bath baked flourless-style cake with just a tablespoon of flour, ribbons of whipped eggs, and a glossy chocolate cream glaze.

Grasshopper cheesecake with creme de menthe and creme de cacao on a chocolate cookie crumb crust. A mint-chocolate cocktail-inspired cheesecake with sour cream and grated chocolate.