by Nielsen-Massey Vanillas
from A Century of Flavor
(The Cookbook Marketplace, 2008)
Serves 12 to 16
This luscious cake can be made in three easy steps. The combination of vanilla, coffee, and chocolate extracts translates to sensational flavor, and …

by Matt Lewis and Renato Poliafito
from Baked: New Frontiers in Baking
(Stewart, Tabori & Chang, 2008)
Makes 36 cookies
This cookie is the Frankenstein’s monster of the cookie world. One part oatmeal cookie, one part peanut butter cookie, …

by Charity Ferreira
from Brittles, Barks, & Bonbons:
Delicious Recipes for Quick and Easy Candy
(Chronicle Books, 2008)
Makes 36 (3/4-inch) truffles
Espresso and Frangelico flavor these creamy white chocolate truffles. I like them with an afternoon cappuccino (although sometimes I …

by Michael Krug of L.A. Burdick Chocolates
by Rebecca Gray
from American Artisanal
(Rizzoli, 2008)
Makes about 150 small truffles
When I asked Larry and Paula Burdick to share one of their recipes, they turned me over to Burdick’s production …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 18 crumb cakes
Get your Christmas morning going in the right direction with these appetite-soothing, chocolate-sour cream crumb cakes. They’re sour cream-enhanced, …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 6 crème brûlées
“Sensual self-indulgence” is a custard that goes by the name of crème brûlée (literal translation: burnt cream). Crème brûlée’s …

by Jacques Pépin
from Chez Jacques: Traditions and Rituals of a Cook
(Stewart, Tabori & Chang, 2007)
Makes about 20 caramels
When I was a kid, one of the big treats that my brothers and I had on Sundays …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 10 cups
Peanut butter and chocolate are certainly not strangers in the confectionery scene. These Chocolate Peanut Butter Cups share the flavors …

by Les Dames d’Escoffier Chicago
edited by Carol Mighton Haddix
from Chicago Cooks
(Surrey Books, 2007)
Makes 14 to 16 servings
The late Elaine Sherman, founder of Les Dames Chicago and known as Madame Chocolate by her colleagues, used her …

Marbre au Chocolat
by Paul Bocuse
from Bocuse in Your Kitchen
(Flammarion, 2007)
Makes one 9 1/2-inch loaf
This petite loaf won’t have a chance to get stale. It’ll be snatched up before you had a chance to pour coffee. …

by Alan Rosen and Beth Allen
from Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake
(Taunton Press, 2007)
Makes one 9-inch cheesecake, about 3 inches high
One of the first (if not the first) brownie recipes appeared …