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Who can resist blueberry waffles with blueberry syrup?
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David Guas remembers this comforting dessert from the buffet spreads at family events.
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This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.
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If you can make boxed macaroni and cheese, you can make this one-pan mac and cheese from scratch! The bacon, chives, and crispy bread crumb topping add extra flavor and texture.
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These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
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Flourless chocolate cookies can be made quite simply with this recipe calling for egg whites, chocolate chips, cocoa powder, and egg whites.
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The creamy, smooth centers of these raspberry chocolate truffles get a slight crunch from vanilla wafers.
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Candy bar preferences are as regional as barbecue flavors. Luckily, whether you're a fan of Whatchamacallit or an Almond Joy loyalist, this recipe is sure to satisfy your sweet tooth.
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This hot chocolate recipe uses milk substitute of coconut-almond milk blend to achieve a hot chocolate evocative of the Almond Joy® candy bar.
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Ribbons of raspberry swirl through this smooth, custard-based ice cream.
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Dark chocolate, orange, and cinnamon take bread pudding to new level of delicious decadence.
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This variation on campfire s'mores puts the emphasis on the chocolate, with a rich, smooth fireside fondue.