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Red Velvet Cake done up in a waffle dress – just in time for breakfast, brunch or as a fabulous dessert. I serve this just as often with strawberries, ice-cream and fudge sauce as I do cream cheese drizzle. What’s nice about this recipe aside from it being high concept baking, is that it uses more chocolate flavor than the usual red velvet recipe to get a rich chocolate-y taste. These are also sublime as Red Velvet Pancakes.
I must have got this totally fabulous recipe more than a decade ago from the strangest source: Cosmopolitan Magazine. It is but four ingredients and makes the most amazing, crisp, flavorful chicken, good hot or cold you will ever taste.The coarse or rock salt, as well as the high oven temperature, crisps the chicken and seals in the flavor. I serve this with wild rice.
Easy, chocolaty, stuffed with nuts and stuff.
Why buy these when you can recycle your going-stale-anyway bagels?
This makes awesome, zesty, snappy bagel chips in no time flat. Serve with cream cheese spreads, hummus or any dip you like.
Don't groan. These are good - chewy, fudgy, and great popped into Passover brownies.
The health food store near me has this thick, sweet, brownies that use date paste as part of the whole deal. I tried it and voila - a beautiful brownie with pure gourmet taste and pedigree but with a health food store sensibility. These are dense, sweet and fudgy and best served cold. For goodness sakes, please don't tell your kids these have flax seed and are butter-free or otherwise healthy. The dates are mellow and sweet and being dark in color, they amplify the chocolate bouquet. These are more cake brownies than chewy but they are so dense and dark and served very well chilled, they are almost fudge.
This recipe is just so sweet, including all the favorite flavor notes and textural perks of S’Mores bars, in a quickly assembled ice-box cake that is kid-approved and company perfect. S’mores are messy affairs but this cake serves up in (somewhat) neater slices. It is oh-so-good that I am almost embarrassed it is a no-bake wonder. It is….home-assembled! For nut allergies, do make sure to make these with peanut-free manufactured milk chocolate bars so that your allergy kids and friends can enjoy this too. This recipe is about layering stuff; how you do it doesn’t really much matter as long as you use up all the components.
Do check out the notes for the Ice-Cream S’Mores Bar Cake too, included in this recipe.
This is a velvety custard of a dessert cream sauce that slicks up cheesecake, chocolate tortes and is wonderful drizzled over baked apples or chilled pumpkin cheesecake or pumpkin pie. Leave out the spices and bourbon for classic crème anglaise
Bechamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is long gone but the taste of this dish lingers on - It's a great hospitality casserole, especially during the fall/winter holidays.
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State fairs serve stuff like this and I knew I had to make a home version. Cheesy, creamy cheddar Mac is fried to a crisp fritter consistency. Serve with sea salt and hot sauce. It all starts with a great homemade Mac and cheese recipe.