The softest, most tender chocolate cupcake ever, filled to the brim with luscious hot fudge sauce, frosted with whipped, fluffy peanut butter frosting and finished of with French chocolate sprinkles and a chocolate-covered pretzel. This is a chocolate and peanut butter lover dream come true!
Prepare polenta through step 2 up to two days ahead. Before serving, let the dish stand at room temperature one hour, cut polenta into triangles, and toast them at mealtime. Pork sausage gives them a wonderfully familiar, stuffing-like flavoring.
Dazzle friends with fresh peaches and raspberries atop layers of graham cracker, cream cheese, more peaches and raspberry mousse. We believe this is how you whip it good.
Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.
Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle.
Chocolate cake layers made with cake mix, pudding mix, sour cream, coffee and chocolate chunks, then spread with a coffee-flavored filling, stacked and drizzled with a chocolate glaze.
Toasted Pecans coated in a super-caramelized maple glaze in a crunchy crumbly almond meal based crust. No white flour, no white sugar, no isolated fats, all whole foods, natural, vegan and delicious!
