Hot fudge was such a huge staple in my childhood pantry, and it didn’t really have anything to do with ice cream. Well, OK — it had a little bit to do with ice cream. But it had a lot to do with the fact that both my brothers and I had a serious obsession with dipping a spoon into the cold “hot” fudge in the fridge and eating it as a snack. Or should I say, sneaking it as a snack. It’s not like my mom really condoned our doing that all that time.
Chocolate gets all the love on Valentine’s Day, but it’s even better as part of a couple — when it’s the right match. Here are our top picks for chocolate’s most-compatible food partners. (If we were you, chocolate, we’d swipe right for all of them.)
Chocolate + Peanut Butter
These two rich and creamy delicacies were truly meant for each other. When enrobed in milk chocolate, Food Network Kitchen’s peanut butter cookie dough (eggless and safe to eat raw!) takes on a whole new dimension. Ina Garten’s chocolate cupcakes are a perfect vehicle for fluffy peanut butter frosting, and Ree Drummond’s Chocolate-Peanut Butter Pie (pictured above) with a crunchy Oreo crust makes the case that these two should never, ever break up. Read more
Love it or hate it, Valentine’s Day is just a few weeks away, which can mean one of two things, depending on how you feel about this day devoted to romance. Either you’re smitten with the idea of spoiling your significant other, in which case you’ll want to make him or her this over-the-top-decadent Pin of the Week, or you’re determined to look the other way about this holiday and focus on something else, like this Pin of the Week. Ina Garten’s top-rated dessert is ideal both as an extra-special treat for your sweetie — and as an indulgent treat to gift yourself. This gooey, rich showstopper boasts all the fudginess of a brownie but the thickness and shape of a tart.
Get the Recipe: Brownie Tart
When I first started making cookies, I always baked them one tray at a time in the center of the oven. It certainly drew the process out, but I had found that two trays baked at the same time never produced consistent results. Baking one sheet at a time was the only way to guarantee perfect treats. This all changed, however, when I got an oven with a convection setting — and it just happens to be ideal for baking these peanut butter whoopie pies. Read more
At first glance, this may just look like your average vanilla cake with chocolate frosting. But it’s so much more than that. I’ve enhanced the classic to make a snack cake worth talking about.
We’ve said it before, and we’ll say it again: Chocolate and peanut butter is the world’s best combination. You can’t go wrong with this creamy, sweet, salty and indulgent duo. Of course, peanut butter blossoms are a crowd favorite right about now, but they shouldn’t be the only reason you pull out your jar of peanut butter this holiday season. Choose a new kind of chocolate-peanut butter treat to bring to your festive soiree this year.
Peanut butter cookie, brownie and macaroon … need we say more? The three-in-one dessert created in Food Network Kitchen is similar to fudge, so a little square goes a long way — something to consider before you double the recipe because of how ridiculously amazing it sounds.
I’m not sure Sylvester Graham would be happy with the addition of chocolate to his namesake cracker, but these chocolate graham crackers are wonderful nevertheless. Graham was a 19th-century Presbyterian minister who believed in vegetarianism, fresh air, fruits, vegetables and whole wheat for a healthy constitution. He was one of the early proponents of health food and invented graham bread. It was made with his special blend of whole-wheat flour and without the chemicals and bleaches that had become popular at the time.
My first encounter with Boston cream pie was in doughnut form when I was in middle school. My best friend Melissa’s family had a standing Saturday doughnut-breakfast policy. It was one of my favorite parts about sleeping over her place on Friday night. Her parents would go out early Saturday morning and bring the treats back for us. While they drank coffee, we ate doughnuts in our pajamas. I always chose Boston cream and I always wished I could eat more than one.
There is something so magical about the Boston cream combination: cool, creamy custard nestled in fluffy cake and topped with bittersweet chocolate. It’s the perfect dessert for the indecisive. Chocolate, vanilla, cake and custard all wrapped up in one. It’s a genius invention.
A pan of freshly baked brownies can do a lot of things. It can round out a bake sale, satiate a soccer team or finish off a dinner party just right. It can ease a breakup, make a movie night complete or work as the base for a crazy-good ice cream sundae. But, in the end, a good brownie doesn’t need anything to be the best dessert ever; it can shine without a glass of milk whether it’s cut from the corner or the gooey center of the pan. In the spirit of brownie obsession, run down the line of the top 10 ways you can make your next batch disappear from the pan.
1. Go for store-bought cake mix — and then go absolutely crazy.
Ree Drummond’s Knock-You-Naked Brownies (pictured above) may start with a box of German chocolate cake mix, but you DIY-or-bust folks would be silly to let that stop you. With evaporated milk and caramel candies, Ree makes a decadent caramel sauce to drizzle over her first layer of batter, which she also tops with chocolate chips.