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Chocolate brownie cookies are two dessert favorites in one. 

The Original Chocolate Brownie Cookies

all-purpose flour

baking powder

salt

chocolate

unsalted butter

eggs

sugar

espresso

vanilla extract

mini chocolate chips

Storage: These cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day (they will start to dry out a little).Recipe adapted from THE LAST COURSE by Claudia Fleming with Melissa Clark. Copyright © 2001 by Claudia Fleming. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The Kitchn

Sarah Wassberg Johnson

Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper.

Step 2

Place 1/4 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/8 teaspoon kosher salt in a small bowl and whisk to combine. Coarsely chop 5 ounces dark chocolate (about 1 1/4 cups) and 2 ounces unsweetened chocolate (scant 1/2 cup).

Step 3

Prepare a double boiler or bring a medium saucepan filled with an inch or two of water to a simmer over medium heat. Add 2 tablespoons unsalted butter and the dark and unsweetened chocolates to the double boiler or place in a metal bowl that fits over the saucepan without touching the water. Heat, stirring often, until the butter and chocolate are melted. Remove from the heat and stir until smooth. (Alternatively, melt the butter and chocolates in the microwave in 30-second bursts, stirring between each burst.)

Step 4

Place 2 large eggs in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment briefly on medium speed to break them up. Add 2/3 cup granulated sugar, 1 1/2 teaspoons brewed espresso, and 1 teaspoon vanilla extract and beat on high speed until thickened, satiny, and lightened in color, about 15 minutes. 

Step 5

Add the chocolate mixture into the egg mixture and fold until partially combined (there should still be some streaks). Add the flour mixture and carefully fold it in until just combined. Add 3/4 cup mini chocolate chips and fold to combine. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. 

Step 6

Drop the batter by heaping teaspoonfuls onto the baking sheets, spacing them at least 1 1/2-inches apart, 30 per sheet.

Step 7

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until puffed and cracked, 2 to 3 minutes more. Let cool completely on the baking sheets.

Bacon and a handful of pantry spices go a long way in transforming an ordinary can of beans.

Bacon BBQ Baked Beans

(about 15-ounce) cans pinto beans

onion

red bell pepper

garlic

bacon

olive oil

barbecue sauce

ketchup

apple cider vinegar

brown sugar

molasses (not blackstrap)

yellow mustard

Worcestershire sauce

smoked paprika

Substitutions: Pinto beans are classic for this dish, however any cooked bean works! Try any combination of chickpeas, kidney beans, and/or butter beans. Prefer to cook your own beans? Use 5 1/4 cup cooked beans.Storage: Refrigerate leftovers in an airtight container for up to 5 days. 

Laura Rege

Arrange a rack in the middle of the oven and heat the oven to 375°F. Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large garlic cloves.

Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10 to 14 minutes total. Meanwhile, drain and rinse 3 (about 15-ounce) cans pinto beans. 

Transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 tablespoons olive oil. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more. 

Add 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons molasses, 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, and 2 teaspoons smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil. 

Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.

How To Make the Easiest Chocolate Fudge

cocoa powder

milk

unsalted butter,

I find that a pyrex pie plate, my dad&#x27;s preferred fudge pan, makes the squares too thin, so I use a smaller individual gratin dish as pictured. You can also just double the recipe, using the pie plate (or even an 8-inch square pan).Just before you pour the fudge into its cooling pan, you can stir in any number of extras. A chopped nut such as walnut, almond, or macadamia is wonderful. Chopped candy canes are good for the holidays, too

Dana Velden

Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the saucepan you are using to cook the fudge. Add the milk and whisk until blended. Don&#x27;t worry about a few lumps, they&#x27;ll go away when you heat the mixture.

Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.

Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.

Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it&#x27;s done.Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.

Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.

Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.

Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.

White hot chocolate is a tasty take on the traditional drink.  

White Hot Chocolate

white chocolate chips (1 1/2 cups)

heavy cream

Marshmallows

Whipped cream

nutmeg

Ingredients: Use high-quality white chocolate chips and vanilla extract for the best flavor. Substitutions: For a slightly less rich hot chocolate, substitute half-and-half for heavy cream, or replace heavy cream with another cup of whole milk.Peppermint variation: Add 1/4 teaspoon peppermint extract in Step 1. Spiked variation: Remove the hot chocolate from the heat, and add 1 to 2 ounces rum, bourbon, or Kahlúa. Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat.

Amanda Gryphon

Place 8 ounces white chocolate chips, 3 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan over medium-low heat. Bring to a simmer and cook, stirring frequently, until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.

Pour into mugs. Serve with marshmallows, whipped cream, or a pinch of grated nutmeg, if desired.

This easy and fast roast beef is the no-fuss recipe your holiday menu needs. 

Eye of Round Roast

1 (2 1/2- to 3-pound) beef eye of round roast (2 1/2- to 3-inches thick)

kosher salt,

black pepper, plus more as needed

parsley

capers

beef broth

cornstarch

Dijon mustard

white wine vinegar

Make ahead: If serving as a roast, it’s best to make and serve right away. But if using the roast to make sandwiches, you can prepare the roast up to 3 days in advance and refrigerate it, wrapped tightly, until ready to serve. Slice when ready to serve.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F. 

Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate. 

Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound. 

Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.

Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined. 

Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.

Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.

A simple microwave mug cake recipe with a crunchy cinnamon streusel topping.

10-Minute Coffee Cake Mug Cake

non-dairy milk

cinnamon

dairy or unsweetened non-dairy milk, plus more as needed

Make ahead: The streusel topping can be made up to 1 week in advance and refrigerated in a small airtight container or zip-top bag. 

Jesse Szewczyk

Make the cake batter: Microwave 2 tablespoons unsalted butter in a 12-ounce or larger microwave-safe mug or deep ramekin on HIGH power until melted, 25 to 30 seconds.

Add 1/4 cup packed light brown sugar, 1/4 cup milk, and 1/2 teaspoon vanilla extract. Stir with a fork until the sugar is mostly dissolved. Add 1/3 cup plus 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Stir with the fork until a smooth, loose batter forms with no pockets of unincorporated flour.

Make the streusel topping: Microwave 2 tablespoons unsalted butter in a small microwave-safe bowl on HIGH power until melted, 25 to 30 seconds. Add 3 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Stir with a fork until moistened and crumbly. Scatter the streusel over the cake batter.

Microwave on HIGH power until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs stuck to it, 2 to 2 1/2 minutes. (Cooking time will vary greatly depending on the strength of your microwave. Start with 2 minutes and check for doneness before adding more time.)

Make the drizzle (optional): Place 2 tablespoons powdered sugar and 1 teaspoon milk in a small bowl and stir until smooth and thick yet pourable. Add more milk to thin it out as needed. Drizzle over the mug cake and serve immediately.

Filled with leafy spinach and chunks of crumbled feta, and laced with fresh dill, this egg casserole will remind you of spanakopita.

Recipe: Make-Ahead Baked Greek Omelet

olive oil,

medium yellow onion, diced

red bell pepper, cored, seeded, and diced

kosher salt, divided

spinach

garlic,

dill

black pepper

feta cheese, crumbled (about 1 cup)

Make ahead: The casserole can be assembled, covered tightly with aluminum foil, and refrigerated overnight before baking. Uncover before baking.Freezing: The casserole can also be frozen unbaked. Cover tightly with aluminum foil, wrap in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking uncovered as instructed. Depending on how frozen the casserole still is, it may take up to 1 1/2 hours baking time; check after 1 hour.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Kelli Foster

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil.

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the spinach and garlic, and toss until wilted and almost all of the liquid is evaporated, about 3 minutes. Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.

Place the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl and whisk until the eggs are completely broken up and incorporated. Pour over the spinach mixture in the baking dish. Sprinkle evenly with the feta.

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, 40 to 45 minutes. Let cool for 5 minutes before slicing.

A step-by-step guide to making smooth chocolate fondue with all your favorite dippers.

How To Make Chocolate Fondue: The Best, Easiest Method

whole, 2%, or 1% milk, plus more as needed

kosher salt

Cookies: rolled wafers, biscotti, meringues, chocolate sandwich, shortbread

Other sweets: marshmallows, brownies, rice krispy treats, pound cake, graham crackers, doughnuts, madeleines

Fresh fruit: strawberries, raspberries, bananas, apples, pineapple, orange segments

fruit: apricots, pineapple, citrus peel, banana chips, apple chips, crystallized ginger

Garnishes: flaky salt, shredded coconut, chopped toasted nuts, Pop Rocks, crushed freeze-dried fruit

Storage: Leftover fondue can be refrigerated in an airtight container for up to 2 weeks and remelted over low heat.

Christine Gallary

Prep all the items to be dipped. Rinse and dry off fruit. Cut everything into bite-sized pieces, with the exception of things that are dipped in by hand, such as rolled wafer cookies.

Arrange the dippers on a platter. Arrange everything to be dipped on a platter, or divide onto 2 platters instead for easier access on both sides of the fondue pot. Place any garnishes like flaky salt or chopped nuts in little bowls.

Chop the chocolate. If not using chocolate chips, chop 10 ounces chocolate into pea-sized pieces.

Heat the milk and cream. Heat 1/2 cup heavy cream and 1/2 cup milk in a small saucepan over medium-low heat until just gently simmering.

Add the chocolate and salt. Remove from the heat. Add the chocolate and a pinch of kosher salt. Do not stir and let sit for 2 minutes.

Stir until smooth. Stir with a wooden spoon or heatproof spatula until the chocolate is completely melted and the fondue is smooth. Stir in 1 to 2 tablespoons liqueur if desired.

Transfer to the fondue pot. Pour the mixture into a fondue pot. Light the fuel and serve with dippers. If the fondue gets too thick or grainy, turn off the fondue fuel and stir in more milk 1 teaspoon at a time until it smooths out again. No fondue pot? No problem! Just dip straight from the pot or transfer to a ceramic bowl. Reheat the fondue as needed over low heat if it thickens up or cools off.

This easy sheet pan dinner is packed with bold flavors, thanks to caramelized lemon and onions and an assertive spice blend.

Spice-Roasted Salmon with Lemon and Chickpeas

chickpeas,

onion,

lemon, thinly sliced crosswise

black pepper, divided

salmon

Curry Spice Blend (recipe below)

turmeric

cumin

coriander

Dawn Perry

Heat broiler to high with the oven rack in the highest position. Toss chickpeas, onion, and lemon with 1/4 cup oil, 3/4 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Broil, shaking sheet halfway through, until onions are beginning to brown, 5 to 8 minutes.

Meanwhile, rub salmon with remaining teaspoon oil, spice mix and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove the baking sheet from the oven and lower oven temperature to 300°F. Scoot the chickpeas, etc. toward the edges of the baking sheet and place salmon in the center. Return to the oven on the center rack and bake until salmon is opaque and just cooked through, 15 to 20 minutes.

Step 1: Curry Spice Blend:

Place ingredients in a dry jar or resealable container — even a plastic baggie will do — and shake or stir to combine. They should last a couple of months in the cupboard.

This quick and easy ragù made with ground beef, crushed tomatoes, garlic, and spices, is sure to become a weeknight go-to.

The Best Spaghetti with Meat Sauce

beef

kosher salt, divided, plus more for the pasta water

oregano

red pepper flakes (optional)

tomatoes

spaghetti

balsamic vinegar

Parmesan cheese,

Make ahead: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to 3 months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Sheela Prakash

Finely chop 1 medium yellow onion and mince 3 garlic cloves. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, if using. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes. 

Carefully pour in 1 (28-ounce) can crushed tomatoes and season with the remaining 1/2 teaspoon kosher salt. Bring to a boil. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 20 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook for 1 minute less than the package instructions for al dente, about 9 minutes. Reserve 1 cup of the pasta cooking water and drain the spaghetti.

Return the pasta to the pot. Add the sauce, reserved pasta cooking water, and 2 teaspoons balsamic vinegar, and toss to combine. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes. Serve in bowls topped with lots of grated Parmesan cheese.

For the tender, juicy wings with the crispiest skin, opt for frying rather than baking.

Extra-Crispy Fried Chicken Wings

canola oil, for deep-frying

chicken

paprika

garlic powder

onion powder

cayenne pepper

Storing: For the crispiest, tastiest wings, enjoy these warm out of the fryer. However, leftovers can be refrigerated in an airtight container for up to 5 days. Rewarm in an oven to re-crisp.

Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.

Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.  

When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving.

This ultra-creamy, tangy sauce only takes five minutes to put together. 

Comeback Sauce

lemon

mayonnaise

chili sauce,

neutral oil,

dry mustard

Storage: Refrigerate in an airtight container for up to 1 month.

Kristina Vänni

Prepare the following, adding each to a blender or food processor with the blade attachment as you complete it: Juice 1 large lemon until you have 1/4 cup, coarsely chop 1 medium yellow onion until you have 1/2 cup, and coarsely chop 2 garlic cloves.

Add 1 cup mayonnaise, 1/2 cup ketchup, 1/2 cup chili sauce, 1/2 cup safflower oil, 1 tablespoon Worcestershire sauce, 1 tablespoon paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon dry mustard. Blend until smooth, about 1 minute. 

This copycat Olive Garden chicken gnocchi soup has everything from the creamy broth to the pillowy gnocchi, chicken, and vegetables. 

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