Fruit Roll-Ups
Don’t let the word “fruit” fool you, this is not a recipe for healthy, high fiber new age fruit leather. If you want full-fiber, no sugar added fruit snack, this recipe will probably crush your soul. No fiber, loads of added sugar, corn syrup and fat. This isn’t a health food, it’s something way more fun: dessert. I’ve railed about the difference between the Fruit Roll-Ups of our childhood and the pragmatic fruit leather of adulthood on Serious Eats, so I won’t get into it here. But the key differences: perfect smoothness unadulterated by seeds or skins and an intensely fruity, sweet taste.
fudgy chocolate chip cookie dough brownies
Fudgy, chocolate-y mocha brownies, topped with an amazingly rich (egg-free) raw chocolate chip cookie dough and a beautiful chocolate glaze! Need I say more? I am excited to join this year’s Holiday Recipe Swap over at My Baking Addiction, because really… who doesn’t like sharing and discovering new favorite recipes, especially with the busy holiday-baking season approaching?! I saw the idea for these brownies over on the brown eyed baker‘s blog, and I knew I had to try it!
60 Second Chocolate Chip Cookie A la Mode
I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes.
The Sweet Art: Nutella Cream Puffs
I was sixteen years old and visiting a friend in Toronto when I had my first taste of the famous chocolate-hazelnut spread, Nutella. We snuck down to the kitchen at three in the morning and made some toast, with Nutella sandwiched between them. I still remember the gooey chocolate spread oozing out from the warm bread, leaving the most delicious aroma in the air. The best part was definitely getting to lick the rest off my fingers. To this day, it’s still my favorite way to eat Nutella (mixing some peanut butter is simply the icing on the cake, so to speak).
The Best Chocolate Cake Ever with Pudding Frosting
The Best Chocolate Cake Ever with Pudding Frosting It’s my birthday today and I made myself a chocolate cake…a cake I call the best chocolate cake ever. After having a facebook conversation, we all agreed it’s not sad at all when you make your own birthday cake. It started after my husband told how sad it was when I told him my plan. I didn’t think it was at all…I get what I want!
Dozen Flours: 30 Calorie Chocolate Chip Meringue Cookies
Please allow me to present the thirty calorie cookie... you know you want one, don't you? Go ahead, indulge! The best part of this cookie aside from the fact that they taste heavenly, is that you don't have to feel guilty eating them. Say goodbye to the hard, styrofoamy meringue cookies that scrape the roof of your mouth when you eat them. These babies bake up with with an unassuming smooth and dry outer shell but inside but oh, the inside is where all the action is!
Soft-Baked Peanut Butter Chocolate Swirl Cookies
For when you can’t choose between a peanut butter cookie and a chocolate cookie. Now enjoy them together! Confession: I made these cookies last weekend and have been waiting to share them with you!
Collaborative Curry: Everyday Chocolate Cake
One fine Wednesday, I suddenly started craving for a chocolate cake.Without thinking much, I googled for "simple loaf chocolate cake" and yes,I was exactly looking for a not-so-calorie-rich, simple as in "one bowl", chocolate cake that I can whip up in a jiffy.I was so happy to have found this recipe ! Now I wonder why didn't I ever search for such a thing before ! If I knew, I would have made this a thousand times, well almost,by now. If you are looking for a cake that you can have without much guilt and without much fuss,this is the cake for you ! I didn't have much time left before I took my son for his swimming class that day,and I had to hurry up with the pictures.
Chocolate Hazelnut Cake
Preheat oven to 350ºF. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Chocolate Covered Brownie Ice Cream Sandwich Recipe
Chocolate Covered Brownie Ice Cream Sandwich Brownies and Bars, Chocolate, Dessert, Frozen Desserts, Guest Posts | 66 comments I’m taking some time off to be with my family for a little while. The following recipe is written by Jaime of Sophistimom.
Flourless Chocolate Cake
Flourless Chocolate Cake Prep time: Cook time: Total time:
