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A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
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A peanut buttery oatmeal cookie bar is coated with melted chocolate and topped with a sweet and smooth peanut butter drizzle.
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These easy scones with dark chocolate chips and a hint of hazelnut are perfect for brunch or a tea-time snack.
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A layered brownie treat with chocolate chips, chocolate covered caramels and crunchy bits of toffee.
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A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.
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A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
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This great cookie recipe was adapted from Martha Stewart Holiday Cookies, 2006.
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Kentucky bourbon gives a kick to this Southern classic.
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Artificial sweetener replaces sugar in these crispy treats.
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This recipe is made with all raw ingredients. The combination of avocado, banana, and raw cocoa nibs may seem odd, but the banana provides the taste, and the avocado adds texture, and the cocoa nibs add crunch.
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A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.
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Welcome to the pancake party.