These delicious Vegan Snickers Bars are made from only 6 healthy ingredients and will satisfy any sweet tooth! Naturally gluten-free, they’re easy to make and good for you too.
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
Delicious Salted Caramel Brownie Bites using a brownie mix and a caramel candy. Great for parties.
These healthy chocolate truffles are a delicious chocolate dessert that are rich and fudgy, but still very healthy. They are made with simple and nutritious ingredients, are gluten free, dairy free, and refined sugar free. Perfect for holiday baking!
Everyone likes some sweets, right? But how do we taste sweet flavors, and why do we like them? Learn about that and more with Candy Club.
This recipe comes from my friend Laura Daley, whose recipe won The Philadelphia Bulletin's holiday baking contest in 2007. Laura's notes: This recipe makes a great holiday gift for those with a sweet tooth! It keeps up to 2 weeks if you put it in an airtight container. Chocolate: I've used both semi-sweet (46% cacao) and dark chocolate (74% cacao), and I like both. Obviously, when semi-sweet chocolate is used, the toffee comes out sweeter. Pan Size: You can also use a 9x13-inch pan if you'd prefer a thinner version — in which case increase nuts to 1 cup.
Salted Brownie Cookies bring two desserts into one delicious chocolatey treat! With a shiny, crackly outside that's topped with semi-sweet chocolate chips and sea salt flakes, these decadent fudgy cookies will satisfy any chocolate lovers sweet tooth!
These Oreo cheesecake cookies are super chewy Oreo cookies. These Oreo cookies are stuffed with cheesecake filling.
1. Copycat Sprinkles Red Velvet Cupcake Recipe Via Cooking Classy I’m so happy I found this recipe! If you’ve ever had a Sprinkles cupcake, you know how freaking scrumptious they are. But at near...
You likely already have all the ingredients.
we'll explore the best movie theater snacks available, from classic favorites to gourmet indulgences and even healthy alternatives...
Tasty amd easy cinamon roll recipe turned up a notch! Biscoff works so well in this recipe! Once you eat one of these bad boys, you wont stop!
Been seeing a lot of homemade Oreo cookies in Pinterest and I wanted to try them. The recipe I decided to try is from Smitten Kitchen. ...
These double chocolate orange muffins make a decadent breakfast or treat! They have a tender crumb, intense chocolate flavor, and a hint of fresh orange.
Fudgy brownies are interrupted in the best way with a vanilla pound cake. These beautiful swirled bars are part deep chewy chocolate and part light & fluffy vanilla cake.
Like a chocolate chip cookie, but with a fraction of the calories.
A butter tart turned into a cake with a layer of butter tart filling topped with a layer of cheesecake all finished off with a gorgeous warm walnut and raisin caramel sauce!
A dozen chocolate cupcakes topped with a creamy, whipped Oreo frosting may be just the thing you need to...celebrate anything!
A delicious collection of 15 citrus recipes from food bloggers, all bursting with the goodness of fresh citrus!
You can take away the meat, but it doesn't make the choices any easier.
These Mini Rolo Cheesecakes are full of chocolate and caramel! They're so decadent and dreamy, and they're super easy to make.
This Oatmeal Apple Cookie recipe was originally published in the 1970 edition of the Sugar Plums for Sugar Land Cookbook. All the hearty flavor of the olden days. This recipe makes a TON of cookies, so it's great for a party -- but it can easily be halved if you don't need as many.
This Cannoli Recipe makes for crispy, light shells, filled with a rich and creamy Ricotta filling.
Erica makes this French dessert favorite vegan and gluten-free.
These turtle brownie bliss confections are the perfect dessert to tame your sweet tooth!
The best chocolate dessert recipes for you to drool over right now.
What's the best kind of chocolate chip cookies? Easy question... Chocolate chip cookies stuffed with dulce de leche!
When buy way more Halloween candy than you needed, make these leftover Halloween candy cookie bars! They're soft, chewy, and loaded with candy chopped candy bits. Pile more candy on top to REALLY load them up. You can never have too much candy!
These cookies couldn't be more aptly named. They truly taste exactly like a brownie, but in cookie form. When I served these at community group, we all marveled over the texture. They managed to be light and airy, but not cakey, with a deep, dense chocolate flavor to them. Because I used mostly dark chocolate, these were quite rich! Because I prefer my brownies just underbaked, I decided to play around with how long I kept these cookies in the oven. My preference was for the slightly gooey ones, which were taken out around 9 or 10 minutes and still looked a little soft in the middle. They were a bit more difficult to transfer to the wire rack, but once cooled they were perfectly chewy throughout! Want to take these to a new level? Crumble them over vanilla ice cream! One Year Ago: Baked Lemon Buttermilk Donuts Two Years Ago: Chocolate Ice Cream Cupcakes Three Years Ago: Candy Bar Cookie Bars Chocolate Brownie Cookies from Food and Wine Magazine November 2012 Ingredients: -1 pound chocolate, chopped (I used a mix of dark and semisweet) -4 tbsp unsalted butter -4 large eggs, at room temperature -1 1/2 cups sugar -1 tsp pure vanilla extract -1/4 tsp salt -1/2 cup all-purpose flour, sifted -1/2 tsp baking powder -1 (12 oz) bag semisweet chocolate chips Directions: 1. In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times until smooth (about 7 minutes). 2. In another large bowl, beat the eggs with the sugar using an electric mixer on medium speed, until thick and pale (about 5 minutes). Beat in the vanilla and salt. Fold in the melted chocolate with a rubber spatula, followed by the flour and the baking powder. Stir in the chocolate chips. 3. Scrape the batter into a shallow baking dish. Cover and freeze until well chilled and firm, about 1 hour. 4. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Working in batches, scoop 2-tbsp size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and beginning to crack on top (they might still look undercooked a little in the middle). Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. *store cookies in an airtight container at room temperature for up to 4 days
