This tastes just like a real chocolate ice cream shake and can be made soy and dairy free! Substitute almond butter or cashew butter for peanut butter; omit agave syrup if banana is extremely ripe.
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the...
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate...
When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch...
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
When Tippins Restaurant went out of business I was so sad at the thought of never having this pie again. It was just the best place to go for a late night coffee and pie "decompress" with a girlfriend....
Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make...
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations,...
I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate...
I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it...
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
These are so rich and creamy. The Kaluha took these truffles to a whole new level. The Kitchen Crew couldn't get enough of 'em ... a wonderful sweet treat!
This fudge recipe is well worth the added effort! Don't let the few extra steps deter you - This is some of the creamiest, most delicious fudge you'll ever taste. Oh boy!