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You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.
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A decadent variation on the classic chocolate chip recipe, combining semi- and bittersweet chocolate chips and pieces of peppermint candy.
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This bread pudding is made in individual custard cups and topped with chocolate chips. Serve warm with a dollop of whipped cream.
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The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
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This is like a peanut butter oatmeal cookie with chocolate and frosting on top. Very easy to make, YUM!
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A whole orange is ground to make this moist pumpkin loaf. Good with an orange butter or cream cheese spread, or simply enjoyed plain.
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Perfect for breakfast or dessert, this applesauce zucchini bread is given texture from chopped pecans and spiced flavor from cinnamon.
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The addition of coffee granules and dried cherries places these triple chocolate cookies onto a whole new level.
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Pastry chef Bob Truitt loves anything that includes caramel and ice cream. But there always needs to be a crunch, he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.
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Looking for a fun treat for Christmas? Try these vegan brownies in the shape of Christmas trees. Use pomegranate seeds for the Christmas decorations.
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This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes.
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This homemade zucchini kuchen (cake) baked with walnuts and cinnamon then topped with confectioners' sugar is just like grandma used to make.