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Buttermilk is beloved in recipes for its ability to make rich, moist cakes. This chocolate buttermilk layer cake uses a variety of your favorite chopped candy bars sprinkled between each layer and as a coating for a sweet, crunchy surprise. This will quickly become a family favorite.
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Now people who avoid gluten can have their red velvet cake and eat it too. It's made with gluten-free ingredients, but the cocoa and optional red food coloring will give it the taste and look you want. Just frost with your favorite buttercream or cream cheese frosting for the finishing touch.
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These cupcakes have a wonderful coconut and ricotta cheese filling hidden inside the cupcake. They are so tasty you will be surprised to learn they only have...
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Once the maple icing is set, these can be stored in single layers in airtight containers for up to three days.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
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Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
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These owl cupcakes are a fun idea for a kid's birthday party, a bake sale, or a Halloween party - they are quick and easy to make and cute.
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This recipe has become a cherished family favorite, and it all began in 1965 with my older brother's 2nd grade teacher sharing it with our mother. Melt-in-your-mouth good! At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!
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These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
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