3,422 bitter recipes

Intensely rich chocolate mousse made with 1 1/2 cups cocoa, cognac, and strong coffee. No melted chocolate needed. Whipped cream and beaten egg whites keep it impossibly airy despite the deep, dark flavor.

A simple but scrumptious casserole dish that doesn't take a lot to make, if you use your crockpot!

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Chewy oatmeal slice with desiccated coconut and golden syrup baked until golden on the edges and soft in the middle. Just 7 ingredients and one bowl. Proper Aussie baking at its finest.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Apple streusel muffins with buttermilk, walnuts, cinnamon, and cloves topped with a brown sugar crumble. Warm, spiced, and bakery-worthy from a simple batter.

Super blueberry pie packs 7 cups of berries into a flaky double crust, sweetened with maple syrup, thickened with tapioca, and brushed with cream for a glossy golden top. A bakery-worthy summer dessert.

German chocolate pretzel cookies (Schokoladenpretzel) hand-shaped from cocoa dough and topped with cocoa frosting. A fun baking project that makes about 2 dozen pretzel-shaped cookies.

Chocolate Syrup Cake with Chocolate Coffee Frosting recipe

Herbed oatmeal pan bread, a soft, savory bread machine loaf with rolled oats, butter, garlic, basil, oregano, and a parmesan crust. Tastes like garlic bread and pizza dough had a kid.

Apple praline pie with Granny Smith apples in a double crust, topped with a bubbly brown sugar, butter, and pecan praline glaze poured over the baked pie. Two desserts in one.

Triple threat cookies from one dough split three ways: peanut butter cup, M&M with pecans, and classic chocolate chip. Three cookie varieties from a single batch of butter dough.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

Pain au Sucre, Quebec sugar house maple toast: buttered whole wheat bread broiled with maple sugar until bubbling, topped with walnuts and cream. A 25-minute French-Canadian breakfast treat.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.