A line-up of the blog’s most unapologetically, unabashedly, purely chocolate-y recipes, for Valentine’s Day and beyond.
Read MoreEveryone’s favorite hazelnut chocolate spread, made from scratchand in the comfort of your own kitchen. Warning: this homemade nutella is highly, highly addictive.
Read MoreIntensely, deeply, chocolate-y cookies, not for the faint of heart.
Read MoreRich, creamy, chocolate peanut butter ice cream — pure American summer bliss.
Read MoreHomemade Cannoli — crisp pastry shell, creamy chocolate-chipped ricotta filling and all! — to celebrate the blog’s 5th birthday!
Read MoreA rich, deeply chocolate-y cake with hints of citrus, perfect for snack, breakfast, or dessert.
Read MoreA cross between the Italian ciambellone and the American brownie — need I say more?!
Read MoreCrunchy, buttery, chocolate coated toffee that should come with a warning (it’s that addictive).
Read MoreIntensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
Read MoreHere we've got a tantalizing mix of crunchy, salty pretzels, toasty, buttery caramel, crisp pecans, and a good layer of bittersweet chocolate. They mix salty with sweet and are therefore inevitably addictive, magical, and guaranteed to disappear in no time.
Read MoreRicotta and mascarpone combine to make a filling is sweet but not overwhelmingly so, vanilla-scented, and best of all, packed to the brim with bittersweet chocolate, the whole thing wrapped up and crisscrossed with crisp, golden brown pasta frolla.
Read MoreThe cake is light and fluffy yet deeply chocolate-y, dressed up with one of the best frostings I've ever made, thick and truffle-y and glossy and downright addictive, just barely sweet. I topped the whole thing off with a snowfall of sprinkles, which are optional, but make the finished cake so festive and pretty they might as well be mandatory.
Read MoreThese biscotti -- which go by the name cantucci in Italy -- are cookies in their Christmas best, elegant and festive, full of crunchy almonds, chewy apricots, and chunks of sweet white chocolate, intensely almond-y with a kick of brandy to keep things seasonal.
Read MoreMeet American hot chocolate’s exotic, wiser, slightly moodier older sister, one who had lived a year abroad in Europe, studied philosophy, and spent lots of time writing, or thinking deep thoughts. Ladies and gentleman, I give you Italy's cioccolata calda, dark and rich and thick enough to drink with a spoon.
Read MorePecan pie's usual sugary sweetness is both tempered and countered with a handful of salty pretzels and heap of bittersweet chocolate, resulting in a pie that is downright addictive, crunchy and fudge-y and sweet and salty and chocolate-y all at once.
Read MoreThis cake carries beautifully into this century, deeply chocolate-y but also unexpectedly light for a chocolate cake, the perfect foil for the rich buttery careful-or-you-might-eat-the-whole-batch caramel icing poured over the top, sprinkled with a handful of crunchy pecans, while we're at it. Bonus: if you leave out the frosting, this cake is also vegan -- no butter, no eggs.
Read MoreBlondies, all grown-up — here we have coffee and dark chocolate to replace the usual super sweet, milk chocolate blondies of your youth.
Read MoreThis recipe here brings a little bit of America to my kitchen in Rome, and, as the name implies, is truly the best hot fudge sauce I've ever had, addictive-ly, this-might-not-make-it-from-the-stove-to-the-jar good, deeply chocolate-y and just sweet enough, and takes just 10 minutes to whip up.
Read MoreRed Wine Chocolate Truffles, a Valentine’s Day treat that are far better than a bouquet of thorny roses or a bottle of potentially-cloying perfume, and they hands down put any box of store-bought chocolates to shame. But I think I had you at "Red Wine Chocolate Truffles" anyways, didn't I?
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