From: Little Acorn
I’ve never eaten a Pop-Tart, so I call them Pain au Chocolat or Chocolate Pastries. We often have these puff pastry and chocolate goodies in our freezer. They make a super decadent breakfast for a special occasion or a dessert good enough for company. Putting them together takes just minutes and they go straight from the freezer to the oven…more
From: EvilShenanigans
Aside from some frozen bananas dipped in chocolate, and chocolate chip banana bread, the combination is largely overlooked. Well, break out your bananas because we are going to make something that will make chocolate lovers rejoice.
The crepes are chocolate but they do not have any sugar in them. Before you say I am mad consider that the crepes are going to be filled with bananas which are naturally very sweet. Along with bananas there is a rich, bitter-sweet, chocolate mascarpone filling, and once plated the crepes are dusted with powdered sugar. With all that sweetness the crepes themselves needed to be bitter to provide a nice contrast in flavor…more
From: Smitten Kitchen
A lot of times, a recipe comes with a story, and if you’re even luckier, it’s a good one. There are dishes that remind you of something your mama used to cook and unforgettable meals at far-flung restaurants that demand recreating in your own kitchen and fresh stuff that looked so pretty at the market, you had to come home and have your way with it…more
From: Annies eats
have plenty of wonderful recipes saved up to share with you all. The biggest problem now is just deciding which to post when, because they are all delicious and I love them! Of course, it was pretty much no contest when this cake was added to the mix. Say hello to my new favorite cake. This cake is far better than any super-duper chocolatey restaurant cake I have ever tried. With a brownie base, chocolate mousse layer, chocolate cake layer, and then a thick covering of chocolate ganache, no other cake really stands a chance. Each component was delicious on its own but combined to make something truly spectacular…more
From: Pennies on a platter
The recipe comes from The Italian Dish. I made one change and decided to top it with a drizzle of simple chocolate ganache. I’ll do this every time because I think it really added a wonderful richness to the taste…more
from: pease pudding
We were celebrating Chinese New Year this weekend with family and I volunteered to make the dessert. Having no idea what one would make for a Chinese dessert I stuck with something safe like chocolate… well doesn’t everyone love chocolate? …more
From: Amanda’s Cookin
This will be an entry in the Cooking With Alicia & Annie blog event
for February. I thought it fitting with Valentine’s Day in a couple of days, the more chocolate the better! This mousse is fabulous and has a really nice coffee flavor to it.
Delicious and really easy to make! …more
From: Family, friends and food
Everyone has seen the pretty tins of Peppermint Bark that
Williams-Sonoma sells. Well, no need to pay their high prices, and in
the current economy many people won’t. It is simple to make with just a
few ingredients. All you need to add is a pretty package to put it in
so that you can give it to your friends and family. I’m planning on
serving this on a cookie tray when we have everyone over for Hanukkah
on Saturday night…more
From: L’atelier Vi
I had such a hard time choosing just one dessert for the holiday
season! If I have more time on my hands, I would have make the Mont
Blanc cake and the earl grey mousseverrines
but it is just impossible between my travels and fashion and
photography projects. I guess I will save them for New Year and Chinese
New Year…more
From: whisk: a food blog
I’ve made this white chocolate bark many times. Sometimes I’ll use
pistachios or almonds instead of the pecans. The trick is to use the
best quality white chocolate you can since cheaper white chocolate
doesn’t melt as well…more