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Chocolate CupcakesRight or wrong I’ve always viewed the cupcake as a frosting transport system, and if you’re not a huge frosting fan (I’m not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a “grown-up cupcake.” I figured perhaps I owed the miniature confections a chance. Ms. Heatter’s recipe, modestly entitled, “Chocolate Cupcakes” from her 1974 book “Maida Heatter’s Book of Great Desserts,” produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it’s her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that’s a bit on the small side. -
Half-batch Perfect Chocolate Chip CookiesFor these ultra-thick cookies, we melt the butter HALF WAY or less. So literally I heat the stick of butter until roughly half of it is melted. This gives me the most success with a cookie that is both soft and structured. And guess where I melt my butter? Well, I told you already. In the preheating oven. It goes slowly and it keeps most of the stick firm while just gently melting off the outer layer, unlike melting in the microwave where the whole thing gets kinda soggy. Try to melt half or less – my goal is usually about one third and it usually takes just 3-5 minutes. Set a timer, please! Any more than that will start to make the cookies flat. These small-batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a whole batch.
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Chocolate-Peanut Butter Swirl CookiesThese are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate threw in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.
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Minty Chocolate Holiday Cake BitesMinty Chocolate Cake Bites! Incredibly easy and perfect for the holidays. It’s made with ZERO artificial colors or flavors and ZERO high fructose corn syrup. Boom. Fudgy, sparkly, minty if you want them to be, perfectly stored in the fridge for an after-dinner bite-sized dessert or five…
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6 Ingredients Peanut Butter Chocolate Chip CookiesPeanut Butter Chocolate Chip Cookies that are naturally gluten-free and refined sugar-free? With just five ingredients, you can satisfy your cookie cravings entirely guilt-free! These peanut butter chocolate chip cookies ditch conventional ingredients like flour and butter, slashing a boatload of calories and empty carbs. Our baked goods rely on clean ingredients like coconut palm sugar and eggs.
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Chocolate PizzaIf you're having a birthday or just an easy Friday night at home, a chocolate pizza is exactly what you need. When went down the peanut butter route for topping, but you can top it with whatever you like. Add some sliced strawberries, marshmallows! Make our favorite homemade pizza dough or use your favorite store-bought for a super simple dessert!
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Monster CookiesThe BEST Monster Cookies recipe ever! They’re supremely ooey-gooey, thick and chewy, and jam-packed with bits and bites of chocolate and peanut butter in various forms (chips, candies, and straight-up PB). They deserve all of the dramatic statements you care to throw their way. Easy and perfect! Try it out!
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Instant Pot BrowniesWe're always searching for the best way to make the fudgiest brownies, and we might have found it in the Instant Pot. This is a straightforward and easy recipe that won't heat up your kitchen during the summer. These Quick and Easy Brownies are truly like a box mix brownie but from scratch! They are so chocolatey, moist and delicious!
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Dark Chocolate Chip Raspberry Banana BreadSuper-moist and incredibly indulgent brown sugar banana bread loaded with dark chocolate chips and raspberries. It uses more butter, brown sugar instead of white, and more banana. I call it my “best-ever banana bread” recipe and posted about it here. Check it out, banana bread lovers.
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Chocolate GanacheThis is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
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Rich Chocolate CookiesThis recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter. The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder. Decorate them with royal icing. “Other icings — buttercream, melted white or dark chocolate or ganache — would take away from the cookie’s simple yet amazing flavor,” said Ms. Pfeiffer, who often cuts the dough into letters to spell out seasonal messages.
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Best Chocolate Chip CookiesCrisp edges, chewy middles, and so, so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself.