Souffles are often made with dark chocolate -- but Martha loves using excellent-quality milk chocolate instead. It gives the dessert a creaminess and flavor that are almost reminiscent of hot chocolate.
You loved our corn bread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.
Dinner guests will do a double take when they see these desserts, which resemble cappuccinos. Coffee shops offer popular drinks in hot and cold renditions; this clever dessert combines both in one with a cloud of steamed, frothy milk atop mocha semifreddo, a light and airy ice cream-like frozen treat.
European immigrants made this confection -- which has large, crisp crumbs on top -- a New York City coffee-shop favorite. An optional layer of jam between the batter and topping adds a fruity component.
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute Frosting if you'd prefer a bright-white, swoopy finish.