You can mix up this flourless chocolate cake batter and put it in the pan well before you bake it, so it’s easy to put it on the grill while you’re having dinner. The cake will puff up nicely and look gorgeous, and then it will deflate and look less gorgeous. Don’t worry, you can make it lovely on the plate.
Honey-roasted peanuts are one of my secret addictions. They’re just salty-sweet enough and have an irresistible crunch. I’ve started using them in everything from salads to chocolate desserts. Consider this pie. I mean, how could you not notice my obsession when you see 2 cups of peanuts piled on top of a chocolate ganache?
This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch.
A smoothie is a convenient snack option and a smart way to deliver concentrated nutrition in a delicious, convenient treat that you can take anywhere! Just blend, pour, and enjoy.
My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets.