MagicallyDelicious

One of our challenges with the AllRecipes Ambassador program was to add pictures to recipes that didn’t have one yet on the AllRecipes Italian site: allrecipes.it.  The language barrier is a bit of a challenge.  But I must say I really enjoy baking by weight rather than volume.  It feels so much more precise to me.

In any case, this one of the creations from that site.  I think it’s a winner.  If you like dark chocolate and a dense, moist cake this is for you.  I’ll add the recipe here translated into English.  Serve it warm from the oven or give it a day.  I think this would be fantastic with a little ice cream on the side, or a big dollop of sweet whipped cream.

It’s late, and I wanted something sweet.  I almost reached into my cupboard for all the ingredients I’d need for some chocolate chip cookies.  But at 12:30 am that’s a little crazy, and I remembered I’m out of baking soda.

Enter Pillsbury crescent rolls, chocolate chips, and 15 minutes in the oven.  The house smells like freshly-baked treats, I got my sweet indulgence, and all I had to do was pop open a tube, sprinkle with chocolate and slide them into the oven.  What could be better?

I might try them with all kinds of fillings – a little cream cheese and chocolate chips… a little Nutella… cinnamon sugar… peanut butter and chocolate chips… dangerously easy and delicious!

Find the Chocolate-Filled Crescents recipe at AllRecipes.com.

Image from GoBoldWithButter.com - I've made this twice and haven't stopped to photograph it either time. So you know it's good!

For me, nothing compares to the taste of warm (not melted, not firm, but just warm and spreadable), creamy, fresh salted butter.  The way it melts into the crevasses of a crunchy toasted English muffin, the way it fills all the spaces in the grid of a warm waffle under a cascade of maple syrup.  The way it slides across a stack of pancakes.  What’s not to love about butter?

Ok, there’s fat.  But fat is flavor, and to me, it makes much more sense to use a little butter than to use a lot of something synthetic.  Margarine will never be butter.  It really shouldn’t try.  There’s no substitute for the natural, creamy goodness of melty butter.  It makes everything better.

My newest favorite recipe containing butter is from the fine folks at GoBoldWithButter.com.  French Toast with Honey Butter.  I can’t even describe how mouth-watering this is.  As if the french toast isn’t enough (it’s really pain perdu with brandy…divine!) the honey butter is the best I’ve ever tasted.  It’s mixed with honey, vanilla bean, and some powdered sugar and a little salt to create a butter so perfectly sweet and salty it’s great on everything.  And easy – don’t miss it.

These are better than they look believe it or not.  The ganache is bittersweet Ghiardelli, the cheesecake is peanut butter, and the crust is Oreo crumbs.

If you decide to make these lovelies, prepare to exercise your patience and a food processor is a big plus.  I have neither, but I managed to turn these out anyway.

It probably took me the longest to chop the chocolate and to turn the Oreos into crumbs, but modern machinery would probably make quicker work of both those tasks.

Peanut buttery with a bittersweet chocolate ganache on top, it’s a great combination.  I’d recommend silicone pans for these – they pop out great that way.  I probably should have let the ganache set a bit more before I piped it, but now we’re back to the lack of patience.

Want to make these?  Head over to Go Bold With Butter for the recipe.  Enjoy!

The combination of sour cherry, bittersweet chocolate and real butter make these brownies an over-the-top delicious dessert that couldn’t be easier to make.

I used the best chocolate I could, and mountmorency dried cherries that I found at Target (also available at Trader Joe’s).  The intense cherry flavor plays against the slightly bitter bittersweet chocolate in these.

Make them; you won’t be sorry.  Get the recipe at GoBoldWithButter.com.

What’s better than buttercream and chocolate cake?  A decadent Nutella filling.

These Valentine’s Day cuties are a basic cake mix cupcake taken over the top with the best buttercream frosting I’ve ever made, or tasted.  And they’re filled with Nutella.

It’s a simple way to say I heart you to that special someone this February 14.

You don’t have to spend hours fighting with cutout cookies to get together some cute Valentine’s sweets for your favorite honey.

Use drop sugar cookies, and decorate with two different colors of icing for a look that says you care enough to make the very best.  Add special messages for your sweetheart, or leave the design open enough to share with a number of sweeties – we don’t judge.

Click for the recipe

The recipe calls for orange glaze, but caramel was a great compliment to this delicious Fall treat: allrecipes.com/recipe/pumpkin-cake-with-orange-glaze/deta…