This recipe required some serious experimentation, but the end results were worth it. Similar to my Devilishly-Dark Chocolate Tea Bread, these muffins rely on winter squash and coffee to heighten the intensity of the cocoa and chocolate flavors. I understand why some would hesitate to use squash in something so close to a cupcake, [click headline for more — or photo in Facebook]
This recipe works really well for bread, but I like the muffins even better because they are easier to serve and store. The bread tastes wonderful, but it’s so moist that you have to cut large slices to keep it from falling apart. Admittedly, not everyone would consider that a problem.
This is adapted from [click headline for more — or photo in Facebook]
This is an incredibly rich ice cream, and you don’t have to remember to buy whipping cream or half and half in order to make it. With just a few canned goods you can buy on sale and stock in your pantry year round, you can whip up a batch of this in no time.
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I’m the kind of person who likes to have a little coffee with her “cream” (nonfat milk) and sugar, and I like a little chocolate with everything. Though coffeehouse frappés usually taste amazing, their prices and calorie counts are too steep for me—except as an occasional treat. Here’s a cool, refreshing, lowfat DIY alternative that’s [click headline for more — or photo in Facebook]