Step back in time and savor a taste of pure nostalgia with these incredible Lunchroom Ladies Brownies! This cherished 50-year ...

In a 2-cup measuring cup whisk together 1/4 c of puree, milk, egg whites and vanilla. Set aside. Adjust oven rack to middle position and heat to 350.

Hot Cocoa vs Hot Chocolate. There’s nothing quite like a warm, steaming cup of hot chocolate on a cold winter day — even more so if you’ve topped it with marshmallows, whipped cream ...

Remove chocolate mixture from heat; let cool, uncovered, at room temperature until just warm to the touch, about 10 minutes. Reduce heat to low and keep water in the saucepan at a bare simmer.

For two loaves of babka, line two 9-by-5-inch loaf pans with parchment paper. Set aside. Tip your dough onto a lightly floured work surface and divide in half.

Stirring the cocoa powder with hot water before whipping it into the cake batter does two important things: 1. The heat “blooms” the powder, bringing nuanced flavors to the surface; and 2.

Make the icing by placing the cream and chocolate chips into a microwave safe bowl. Place them in the microwave and cook on high for 30 second intervals stirring each time until smooth.

Sift the flour and cocoa powder into a large bowl and stir in the chocolate mixture. Pour into the cake tin and bake for 1 hour and 20 minutes or until cooked. Cool before icing.

2 cups all-purpose flour. 1 cup unsweetened Dutch-process cocoa, sifted. 1 teaspoon baking soda. 1 teaspoon kosher salt. 1 cup (8 ounces) unsalted butter, softened ...

200g/7oz chocolate digestive biscuits, crushed to fine crumbs; 75g/3oz butter, melted and cooled slightly; 800g/1lb 12oz cream cheese; icing sugar, to taste; 400g/14oz milk chocolate (35% cocoa ...