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  • Recipe

    Kahlúa, Espresso, and Chocolate Trifle with Candied Peanuts

    Tempering the eggs is the key to a smooth custard. Adding just 1/4 cup of the hot milk mixture to the egg yolks prevents accidentally scrambling the eggs before the…

  • Recipe

    Vegan Chocolate-Coconut Cream Pie

    If you’re wondering, ‘How on Earth can a vegan, dairy-free pie taste as good as one loaded with cream and butter?’ Give this one a go, and serve it to…

  • Recipe

    Stout Floats

    An ice cream float made with beer may not be a new idea to craft beer fans and brew pub regulars, but it’s too good not to go mainstream. And…

  • Recipe

    Frozen Mexican Hot Chocolate Pops

    The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops. Watch Abby make these pops.

  • Recipe

    Tiramisù Cheesecake

    The classic tiramisù flavors are here interpreted in a creamy cheesecake with a chocolate-wafer crust, coffee-mascarpone filling, and a cocoa powder-dusted top. Create your own customized cheesecake recipe with our…

  • Recipe

    Chocolate Espresso Pecan Pie


  • Recipe

    Vanilla Ice Cream with Espresso-Caramel Sauce

    If you don’t have an espresso machine, just pick up a cup at the local café.

  • Recipe

    Kahlúa Truffle Triangles


  • Recipe

    Kahlúa Fudge Bites

    These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.

  • Recipe

    Updated Tiramisù

    Even people who thought they ate enough tiramisù in the '80s to last them a lifetime love this dessert. It's light, sophisticated, and not too sweet. What makes this tiramisù…


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