I stumbled across this Jacques Torres recipe at Martha Stewart. Though it specifies bittersweet or semisweet, milk chocolate would be just as delicious. A combination of bread and pastry flour (maybe a touch of whole wheat), plus the secret of refrigerating the dough (thank you, NY Times), makes these cookies chewy, beautiful, and texturally interesting.
Chocolate Buttermilk Ice Cream with Chocolate Malt Pieces is rich, delicious, custardy, and above all, creamy.
A Smith Island Cake consists of many, thin cake layers. It looks like a crepe cake, but the layers are made with from-scratch cake batter. This chocolate fudge version is ultra traditional.
Poached Pear and Olive Oil Cake with hints of ginger and spice, paired with a luscious, cream cheese frosting: yeah!
Chocolat Royal Cupcakes are so chocolaty, you won’t believe it. Cholate liqueur puts them right over the top.
Dulce de leche is an easy and simple caramel that you can make in a slow cooker.
This simple Fresh Cherry Blueberry Fruit Salad – kissed by Grand Marnier, lime juice, and a touch of honey – celebrates summer’s fresh berries.
Two-Fisted Blueberry Hand Pies with a traditional, butter-and-shortening, shortcrust pastry dough, an abundant and delicious filling, and a sugar glaze. You can bake them in a toaster oven.
The sour-cream-and-butter dough for these homemade Blackberry-Saskatoon Hand Pies is somewhere in between pie crust and pastry. A touch of glaze makes them perfectly sweet. They’re sort of like Pop-Tarts, except we left out the thiamine mononitrate, the palm oil (with TBHQ for freshness!), the dextrose, the high fructose corn syrup … you get the picture.