Why bake from a box when you can make this? Our creamy-dreamy chocolatecake with almond-coconut filling is a cinch, and our how-tos will have you layering and frosting like you were born to run a bakery
Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again.
If you like spice cake, this is very good. Even if your family doesn't like Pumpkin, I promise they'll never know there's pumpkin in this delicious cake. Top with Cream Cheese Frosting if you like.
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
With their fragrant cinnamon-sugar filling and drizzle of cream cheese frosting on top, these pancakes evoke all the sweet flavor and nostalgia of that bakery favorite: warm cinnamon buns. The pancakes make a comforting dish on cold winter mornings.
Seduction straight from the oven! Rich, dark, and chocolatey, this brownie recipe uses cocoa powder, semi-sweet chocolate morsels, and butter, of course, to make an ultra intense chocolate treat.
Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these sweet cookies from Ellen Govertsen of Wheaton, Illinois. Rolling the dough in powdered sugar gives them their inviting crackled appearance.
This Truffle Cherries recipe contains semisweet chocolate, semisweet chocolate, maraschino cherries with stems, heavy whipping cream, shortening and more.
