No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
These easy peasy cupcakes are easy enough to mix up for a random Tuesday night, elegant enough to woo even the most annoying mother-in-law.
What’s with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.
A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.
This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
The bitter, coffee-like flavor of stout melds spectacularly with dark chocolate in this not-too-sweet, not-too-earthy Irish classic.
Mmmm. Mocha chocolate cake slathered with an Irish whiskey-laced chocolate icing. A decadent, grown-up cake if ever there was one.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
It doesn’t get much chocolate-y than this chilled dessert. Bittersweet chocolate, eggs, butter, and Cognac are beaten than lightened with whipped egg whites.
These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.
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