235 strong recipes

A delectable and delicious cake that is perfect to make for your next family Christmas dinner.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

Buttery gold tube cake flavored with lemon extract and mace, topped with a from-scratch mocha butter frosting made with cocoa, coffee, and egg whites.

Chocolate espresso bread pudding with currants, croissants, and bittersweet chocolate. A grown-up dessert with deep coffee and chocolate notes, soaked overnight for the richest custard.

Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.

Oros prawns, a South African favorite: garlic-butter prawns tossed in a sticky-sweet, spicy glaze of orange Oros cordial and Nando's peri-peri sauce. Sweet, hot, and ready in 20 minutes.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Olive Garden-style tiramisu with sponge cake layered with coffee-brandy soak, sweetened mascarpone or cream cheese, and dusted with cocoa powder. A no-bake copycat dessert.

Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.

Rich, fudgy chocolate cake deepened with espresso, baked until the top cracks and the center stays molten for a decadent flourless-style dessert.

A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts.

A spiced Bundt cake studded with Italian prune-plums and walnuts, laced with cinnamon, cloves, and nutmeg, then finished with a mocha-cocoa frosting. A stunning fall dessert.

Homemade pasta triangles stuffed with salmon, cream cheese, and peppers, dried for an hour, then baked in tomato soup and topped with melted cheddar: unique salmon ravioli casserole.

Best Yule Log with Mocha Buttercream Frosting recipe

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.