This velvety-smooth, bourbon-spiked, oh-so-chocolatey custard bathes your taste buds with pure pleasure.
Soft, creamy, easy-peasy, foolproof caramels wrapped in wax paper for gift-giving are certain to earn you heaps of loot from grateful giftees.
Froufrou but not fussy, this fancy pants take on a childhood treat satisfies cravings by the children in all of us.
This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
Chocolate and vanilla cake batter are swirled together for a delightful look and interested taste. Serve it as Bocuse suggests: with his vanilla custard sauce.
The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bittersweet chocolate.
The gingery bite of the cookies is a delicious contrast to the caramel sweetness of the dulce de leche ice cream.
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
This lemony, aromatic sorbet with Asian overtones never fails to impress. The star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.
This olive oil cake is moist, dense and rich with fruity olive oil, orange, lemon, and almonds. Due to the olive oil, the cake only gets better with age.
Wonderful for Christmas, this three layer cake is baked with rich molasses and shredded apple and frosted with a decadent cream and caramel sauce.
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