BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chocolate Desserts

Chocolate Fudge Pops

Fudge Pops are a summer classic and for good reason: They are rich, creamy, and filled with chocolatey flavor—and they are cool and refreshing on even the warmest summer days. We typically go for fruit flavors with our popsicles over on Yummy Toddler Food, but I recently thought that I’d change things up with a slightly less sweet take on this chocolate classic. I’m so glad that I did since everyone who tried these loved them!

Making Chocolate Fudge Pops

I reduced the sugar down to 1/4 cup to maintain the sweetness but to make the flavor focus more on the cocoa powder…and, um, the chocolate!. And I made them mini in an ice cube tray so that we could enjoy smaller portions. (I also admit that I just thought that they’d be super cute made teensy!) My daughter doesn’t always want a whole full-size popsicle, so this also ensured that we wasted less—which could be helpful if your little ones are on the younger side and you just want to serve up a few bites of a decadent treat.

Frozen Fudge Pops

The method for these Fudge Pops does involve the stove top, but cooking the milk-sugar mixture ensures the creamy consistency that you remember from the store-bought variety. And while it does take some time for the mixture to cool, the method is straightforward and simple, so as long as you plan ahead, these can still be a frequent event in the kitchen. The best part about the method is that it ensures popsicles that don’t freeze completely solid, but instead taste sort of like frozen chocolate pudding. Yes, really!

Homemade Fudge Pops

You could sprinkle some mini chocolate chips, shredded coconut, or chopped nuts into the bottom of your popsicle molds if you like to add some more dimension, flavor, and fun. Or, add some colorful sprinkles to the bottom of the molds like we did. We had some friends and their kids over for dinner recently and we did just that and everyone was delighted with their little fudge dessert. Of course, I doubt that anyone would complain if you left them plain and served up the classic treat all on their own!

Get the original recipe for Fudge Pops here.

Banana Biscotti

Bursting with banana flavor, these biscottis are unlike any I’ve ever had. Adapted from Gone Bananas Biscotti, the addition of roasted macadamia nuts and sweetened shredded coconut make these perfect for summer. I’ve never made biscotti dough with mashed bananas, but this recipe has made me a believer. Not only does the mashed banana add so much flavor, it also prevents the biscotti from completely drying to a hard stone. These biscottis bake firm and crisp, yet still maintain a delicate texture.

Whether you take your coffee hot or iced, these tropical biscotti would be a welcome treat. They’re also great with milk (for the kids). Or if you’d like to go the traditional route, they’d be fantastic with an Italian dessert wine.

Biscotti Cookies

Biscottis are twice baked cookies. First, it’s baked in a loaf shape until firm. Then it’s sliced into the iconic biscotti wedges. They’re put back in the oven until the wedges are crisp and toasty. While it sounds like a tedious process, biscottis are quite simple to make. No mixer required, you can easily mix this by hand. Best of all, they last up to 3 months in the freezer so you can always have biscottis on hand.

Baked Biscotti

At this point, these tropical biscottis are ready to eat. Fresh from the oven, they will be a bit soft. They will crisp up as they cool to room temperature.

Once cooled, you can dip the biscotti in melted chocolate for some added decadence. You can even sprinkle additional shredded coconut or chopped nuts, if desired.

Dipping Biscotti in Chocolate

This is the link to the original GONE BANANAS BISCOTTI.


  • Omit 3/4 cup dried banana chips
  • Add 1/2 cup sweetened shredded coconut
  • Add 1/2 cup roasted macadamia nuts, roughly chopped

Chocolate Dipped Biscotti

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This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you’ll make time and time again.

This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you'll make time and time again.

This is the type of chocolate cake that you just want to face plant straight into and not come up for air until your plate is licked clean. It’s the type of cake that you’re makes you keep going back for seconds with your fork all night. There’s no need to cut yourself a slice, you can just go straight for the whole cake. I have no apologies about that.

This homemade chocolate cake is frosted with the most glorious chocolate cream cheese frosting. Why don’t I have a slice in front of me right now? Now, I make a ton of poke cakes, and even a Chocolate Mudslide Cake, but this is a cake is different. This is a Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting.

Dark Cocoa Buttermilk Cake with Chocolate Marscarpone Frosting

The cake calls for unsweetened cocoa powder or dutch-processed cocoa powder. I used regular unsweetened cocoa powder because I usually don’t have dutch-processed cocoa powder on hand. So there is no need to run out and buy the dutch-prcoessed cocoa powder.

You definitely need to pick up some buttermilk for this recipe. The buttermilk is a bit sour and lends well to the combination of flavors in this cake. I love when a recipe calls for buttermilk! The rest of the ingredients are pretty straight forward. You’ve got your sugar, flour, leaveners and of course butter. Every good cake starts with butter.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

I baked this cake in a 9-inch by 13-inch pan, but this recipe also gives you the option to bake this cake in three 8-inch rounds. Using the 9×13 inch pan makes this cake the perfect size for summer potlucks.

Okay, lets talk about this frosting for a minute. The original recipe has a mascarpone frosting, but I decided to try something a bit different. I really love a good mascarpone frosting, but sometimes the ingredient can be difficult to find, and it’s more expensive than regular cream cheese. I also doubled the amount of cream cheese that the original recipe called for, so be sure to use 8 ounces instead of 4. Also, make sure to leave your cream cheese out at room temperature to soften before you beat it into the frosting.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

The frosting is not thick like a traditional buttercream. It’s soft and just melts in your mouth. Often times I will whip the frosting for a couple extra minutes to incorporate some extra air into the frosting. I also used a sweetened cocoa powder instead of unsweetened for the frosting. The sweetened cocoa powder is a darker, and much less bitter.

Do yourself a favor and grab the recipe to make this weekend!

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Load up your freezer with chocolate ice cream – National Chocolate Ice Cream Day is here! Celebrate this yummy food holiday with our favorite desserts dedicated to one of America’s most popular ice cream flavors!

S’more Ice Cream Treats

It’s a good thing my coworkers enable my sugar/baking addiction, because these S’more Ice Cream Treats from Homemaking Hacks are definitely going to be on the menu this summer! This recipe combines two of my favorite summertime desserts: ice cream and s’mores. And they’re so easy to make! Just layer graham crackers, hot fudge topping, mini mallows, and softened chocolate ice cream. Freeze until firm, then cut into squares and devour!

Double Chocolate Chip Cookie Ice Cream Sandwiches

I’m floating on Cloud 9 after biting into these delicious Double Chocolate Chip Cookie Ice Cream Sandwiches from Foodie Crush! The rich chocolatey-ness of the soft, chewy cookies pairs perfectly with a healthy dollop of cold, creamy ice cream. I prefer my ice cream to be chocolate-based, but play around with your favorite flavors – peanut butter, mint chocolate chip, salted caramel – really, everything goes with chocolate! Bet you can’t eat just one!

Dirty Road Milkshake Shooters

If you have ice cream, milk and whiskey on hand, you’re all set to make these tasty Dirty Road Milkshake Shooters from Steph’s Bite by Bite. Simply blend all ingredients together, pour and toast the weekend! Make the drink extra festive with a chocolate-dipped rim studded with sprinkles.

Hot Cocoa No-Churn Ice Cream

Drinking a cup of hot chocolate on a snow day is a cozy, comforting treat – but eating a scoop of this Hot Cocoa No-Churn Ice Cream from Delish brings that same Christmasy joy to the heat of summer! Plus, it’s almost as easy as whipping up its beverage counterpart. Just mix the ingredients, freeze until firm, add an extra handful of marshmallows and enjoy!

Chocolate Stout Cheesecake Fudgesicle

What’s more decadent than cheesecake? How about creamy, beer-filled, graham cracker-crusted Chocolate Stout Cheesecake Fudgesicles? The Beeroness balances the sweetness of cream cheese with the tanginess of dark chocolate and stout for the perfect grown-up freezer pop.

The Darkest Chocolate Ice Cream

How could you celebrate National Chocolate Ice Cream Day without a digging into a bowlful of plain chocolate ice cream? The Bite-Sized Baker’s recipe for the Darkest Chocolate Ice Cream is equal parts indulgent, creamy and rich – with just a hint of coffee and the right amount of sweetness.

Chocolate Crunch Ice Cream Cake

This Chocolate Crunch Ice Cream Cake from The Gunny Sack is truly a chocolate lover’s dream! Melted chocolate chips coat crunchy chocolate cereal, which is swirled in chocolate ice cream before freezing and topping with – you guessed it – more chocolate! With just four ingredients and no bake time, this cake whips up in a snap.

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Cookie Butter Truffles

Peanut butter was my first love and then I met cookie butter. Today I’m taking these peanut butter truffles and filling them with cookie butter!

Cookie butter is undeniably addicting. Add some chocolate and you’ve got one epic treat. If you haven’t been introduced to cookie butter, it’s this magical concoction of crushed biscuits pulverized into a smooth and creamy spread. Over the last few years, it has been gaining popularity and you can find it under many names: cookie butter, speculoos butter, or biscoff spread.

Cookie Butter Truffles

When it comes to candy making and chocolates, the key to success is working quickly and efficiently. Have all your components organized and laid out in front of you for easy access. I like to use a 1-inch cookie scoop to make portioning out the truffle fillings easier.

Cookie Butter Truffles

Make sure the cookie butter truffle fillings are thoroughly chilled. I like to keep them in the freezer for 20-25 minutes. Don’t freeze them until solid. You won’t be able to chew through the filling.

Use a fork to submerge cookie butter truffle filling into the melted chocolate-coconut oil. Tap off any excess chocolate and then transfer to a wire rack set over parchment paper. Immediately top the truffle with crushed speculoos cookie bits. The chocolate will set up quickly if your cookie butter truffle fillings are cold. Alternatively, you can also place the dipped truffles into the fridge to set up. Store in the fridge until you are ready to serve and enjoy!

Cookie Butter Truffles

Here are my changes to the original PEANUT BUTTER TRUFFLES recipe

  • Instead of 2 cups granulated sugar, reduce to 1 1/2 cups granulated sugar
  • Instead of 5 oz canned evaporated milk, reduce to 4 oz (1/2 cup) canned evaporated milk
  • Instead of 3/4 cup peanut butter,use 1/2 cup cookie butter (also known as speculoos or biscoff spread)
  • Omit 1/2 tsp vanilla
  • Instead of 2 Tbsp shortening,use 2 Tbsp coconut oil
  • Note on directions: Use a heavy bottomed pot such as a dutch oven to heat mixture. Combine sugar, milk, and butter and heat until boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
  • Cookie Butter Truffles

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This Bailey

This Bailey’s Chocolate Cheesecake only requires a few simple ingredients, but the best is the melted chocolate! Top it off with a Bailey’s Whipped Cream! You can skip right to the original recipe , but don’t forget to read about the adaptions I made below!

Today is a happy day! I have a love affair with cheesecake, and it’s like a bad habit that I can’t quit. I LOVE a good cheesecake, but I know it’s full of calories and with each bite I feel a little bit of guilt. I’ve learned to look past it because I can’t live without my beloved cheesecakes.

Normally I make lots and lots of no-bake cheesecakes (I even wrote a cookbook about them!), but no-bake cheesecakes aren’t quite the same. I just don’t get around to baking them that often.

This Bailey

I was pleasantly surprised how approachable this particular recipe is. One thing that I did that wasn’t called for is to use room temperature ingredients. I laid out my cream cheese, my eggs and sour cream all at room temperature for at least 30 minutes or more. I also prepared the melted chocolate in advance and allowed it to cool before I added it to the batter. All these little steps help to ensure a nice smooth batter.

Grab a fork and dig into this Bailey

I also made an adjustment with the crust. Can we all agree that one of the essential parts of the cheesecake is the crust? I need plenty of it with each bite. So I doubled the amount of cookie crumbs as originally specified in the recipe. I used a whole bag of Oreos and 8 tablespoons of butter. There’s one thing I wasn’t expecting, though. The butter did leak from the crust. Luckily, I had my pan covered with a slow cooker liner and baked it on a sheet pan, so it wasn’t messy at all. If you skip the tip of using the liner, then just be sure to put this on a sheet pan in the oven to prevent any messes. Messy ovens are such a pain!

For the topping, I made a Bailey’s whipped cream that perfectly complements the Bailey’s spiked chocolate filling. I added about 2 to 3 teaspoons of Bailey’s to the whipped cream, and I added it in the beginning. This does prevent the whipped cream from getting those nice stiff peaks, but for this cheesecake, I just spread it over the top. Be sure to grab the original recipe for this cheesecake and top it however you like!

Grab a fork and dig into this Bailey

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