Here's a gorgeous ending that's sure to make a splash: layers of chocolate and passionate pink mousse surrounded by chocolate cake ribbons and iced with chocolate ganache.
I am going to say it outright: this is the best chocolate chip cookie I have EVER made.
I can typically control myself when it comes to indulging in all my home baking, but this time around I inhaled about 1/3 of the batch before I even realized what was going on! I’ll let you in on the two secret ingredients as to why these cookies are so addictively delicious: firstly, they contain espresso powder. You’ll want to make sure it’s instant espresso powder not just ground espresso, it should be the kind that dissolves completely into liquid. Espresso intensifies the flavour of chocolate, so you should consider adding it into your favourite chocolate cakes as well!
Second, sprinkling large flake sea salt onto these cookies as soon as they come out of the oven is an absolute game changer. Salt in general is the ingredient that brings all the flavours together, but both the texture and flavour of those little salty flakes as you eat this cookie will have you coming back for more. I baked these while I was in New York and found chocolate “morsels” at their grocery stores; these seem to just be an alternative name to chocolate chips, but they tend to be larger, so consider using these if you manage to find them, or large semi-sweet chocolate chips to add to that chocolate decadence. With the addition of nutty browned butter and toasted pecans, this is sure to become your favourite cookie recipe too!
This buttery cake features raspberry jam and buttercream fillings and a sleek all-over buttercream covering. Four layers tall, it has celebration written all over it. For the buttercream, a stand mixer will give the smoothest, most satiny results.
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
This turkey is full of flavour thanks to the brine and smoke. Cooking on the barbecue not only allows you to smoke the bird but also keeps your oven free for other dishes. For best results, do not use a bird larger than 13 lb (6 kg) on the barbecue. You'll need about 2-1/2 cups applewood chips; be sure to soak them in water for an hour before using.
Iced sugar cookies make a cheerful birthday message when placed on top of iced cupcakes. You'll need less than half of the cookie dough to make enough toppers - use the leftover dough to make tasty loot bag treats.
The bold flavours of Japanese togarashi, ginger and miso add a trendy twist to the beloved burger.
The time you spend and your devotion to detail would make Primo and Secondo proud. You can make each component ahead and assemble and bake just before you put on a Louis Prima recording to set a jazzy mood.
Moist white cake, zingy raspberry filling and decadent snowy icing make this festive treat the year’s must-have dessert.
This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce—but the secret's in the fried sage leaves.
