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Entries tagged with 'chocolate'

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Serious Eats Emma Kobolakis 9 comments

So named for the feeling they inspire, these Side-Slap & Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture. More

Chocolate Mousse and Marshmallow Icing S'mores Cake

Serious Eats Ideas in Food 15 comments

Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing. More

Chocolate Zucchini Cake From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis 4 comments

When you've fried, baked, and sautéed all the zucchini you can, shred some to make this chocolate cake from Mother Daughter Dishes. It's baked up in a Bundt pan, and drizzled with a chocolate glaze, to make it even richer. More

Smoked Honey Mint Chip Ice Cream

Serious Eats Max Falkowitz 1 comment

How can you improve on mint chip ice cream made with fresh mint leaves? Add honey and a touch of smoke. More

Graham Cracker Bites From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis 11 comments

Certainly the easiest dessert in Mother Daughter Dishes, graham cracker bites are little balls of crunchy, toasty sweetness coated in salt-sprinkled chocolate. They barely require any effort, and taste even better after a nice chill in the fridge. More

Gluten-Free Chocolate Cookies With Peanut Butter Chips

Serious Eats Elizabeth Barbone Post a comment

These rich gluten-free treats puff as they bake and then settle as they cool into flat, crisp cookies. More

Gluten-Free Chocolate Chip Peanut Butter Cookies

Serious Eats Elizabeth Barbone Post a comment

These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips. More

The Best Homemade Chocolate Dip (aka Magic Shell)

Serious Eats Max Falkowitz 8 comments

Is Magic Shell, the ice cream topping that hardens into a chocolate candy shell, the world's greatest ice cream topping? I can't say for sure, but it's definitely the most fun. More

Gluten-Free Brownie Brittle

Serious Eats Elizabeth Barbone 17 comments

Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top. More

Robicelli's Brooklyn Blackout Cupcakes

Serious Eats Emma Kobolakis 4 comments

Brooklyn Blackout cupcakes from Robicelli's: A Love Story, with Cupcakes are made with enough chocolate to drown in. A base of chocolate cake is covered with chocolate custard buttercream, then dipped in a fudge glaze and sprinkled with chocolate cake crumbs. Based on the famous Blackout cake from Ebinger's Bakery, the beloved Brooklyn institution. More

Texas Sheet Cake

Serious Eats Carrie Vasios Mullins 4 comments

In this classic American dessert, a chocolate buttermilk sheet cake is baked in a jelly roll pan and topped with a chocolate buttermilk icing and toasted pecans. More

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

Serious Eats Carrie Vasios Mullins 4 comments

This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache. More

The Ultimate Fudgy Brownies (and Three Variations)

Serious Eats Yvonne Ruperti 15 comments

The last fudgy brownie recipe you'll ever need, with three kick ass variations to mix it up. More

Soft and Rich Chocolate Frozen Custard

Serious Eats Max Falkowitz 2 comments

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest. More

Vegan Chocolate-Coffee Muffins

Serious Eats Carrie Vasios Mullins 9 comments

These easy vegan muffins pair the tried and true combination of chocolate and coffee. More

Boston Cream Doughnuts

Serious Eats Alexandra Penfold 6 comments

This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough. More

Ample Hills' Stout and Pretzels Ice Cream

Serious Eats Emma Kobolakis 3 comments

Chocolate and pretzels aren't a groundbreaking combination. Neither are pretzels and beer. But chocolate, pretzels and beer? Yes, please. Do yourself a favor and whip this one up if you want rich, chocolate-and-beer-y ice cream with the salty crunch of pretzels. More

Candied Almond Chocolate Chip Biscotti

Serious Eats Carrie Vasios Mullins 1 comment

If you're looking for an extra crunchy biscotti with updated flavors, give this chocolate chip and candied almond version a try. More

Dark Chocolate Cashew Sea Salt Cookies

Serious Eats Carrie Vasios Mullins 6 comments

Oft-overlooked cashews are the key to these chewy dark chocolate chip and sea salt cookies. More

Homemade Chocolate Graham Crackers

Serious Eats Alexandra Penfold 6 comments

Like their store-bought counterparts, these graham crackers have a mild chocolatey flavor while still retaining that slightly salty, honey-tinged wheatiness of a regular graham cracker. More

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