For the cake, place the chopped chocolate into a large heatproof bowl. Melt the chocolate by suspending the bowl over a pan of simmering water (do not let the bottom of the bowl touch the water). When ...

This image presents two visually striking cakes displayed side by side against soft pastel backgrounds. On the left, a tall ...

Preheat the oven to 325 degrees. FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil. Combine the chocolate, butter, the remaining 5 teaspoons oil, and ...

Spray the inside of a 4-quart slow cooker with the cooking spray. Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 ...

Because we live so close to the French-speaking province of Québec, most Vermonters are probably familiar with the magic that is a crêpe. Stuffed with sweet or savory fillings, crêpes are super ...

Melt chocolate over a water bath taking care to not over heat it. While chocolate is melting, whip egg yolks and sugar, until light and fluffy. Whip heavy cream to soft peaks. Remove chocolate from ...

You can now have your cake and drink it too. So says the motto for the Retort Chocolate Raspberry Cake Stout, a new beer brewed up through a collaboration between South Hills-staples Bethel Bakery and ...

Bake your perfect Easter with Royal Wedding cake maker Fiona Cairns If you’re not a fan of traditional Simnel cake, then try my decadent chocolate cake, layered with a scrumptious raspberry mousse.

Preheat the oven to 350°F. Grease an 8-inch cake pan with some coconut oil, line with a piece of parchment paper cut to fit the bottom of the pan, and brush the parchment with more coconut oil. In a ...

Preheat the oven to 325 degrees. Grease and line two shallowish 9-inch heart-shaped pans with cut-out hearts of parchment paper. Pour the milk into a small pan with the butter and heat until warm and ...