The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Author: Susan Richardson
Author: Marcy Goldman
Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to crunchy things like nuts or caramel pieces.
Author: Susie Norris
Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Julien Merceron
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
Author: Catherine Hilburn
Author: Larraine Perri
Author: Sharon Blonder Leff
Author: Eleanor Topp
Author: Betty Boothe
Author: Molly Wizenberg
Author: Kemp Minifie
Author: Janet Taylor McCracken
Author: Eleanor Topp
Author: Gina Marie Miraglia Eriquez
Author: Denise Barr
Author: Larraine Perri
Author: Larraine Perri
Author: Jan Schroeder
Author: Rachel Saunders
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Nigella Lawson
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: Larraine Perri
Author: Melissa Hamilton
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan