224 mark recipes

Sugar-free chocolate coating melts together with crunchy cereal and seeds, then hardens into bark candy that's perfect for diabetics or anyone watching their sugar intake without sacrificing sweet treats.

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

White chocolate bark studded with toasted almonds and colorful apricot jelly beans for a quick, no-bake candy that's ready in 30 minutes.

Dark pumpernickel bread for the bread machine, a four-flour loaf with rye, cocoa, coffee, molasses, and caraway seeds for that deep-mahogany deli-style crust and crumb.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Microwave dark chocolate fudge made with corn syrup, evaporated milk, chocolate chips, walnuts, and powdered sugar. No candy thermometer, no soft-ball stage, just 3 minutes in the microwave to creamy fudge.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Cafe de olla style Mexican coffee simmers ground coffee with a cinnamon stick and sweetens with dark brown sugar (or piloncillo). Traditional rustic spiced coffee made in one pot.

Cajun coffee swirls strong hot brew with dark molasses for a New Orleans-style nightcap with serious backbone. Optional dark rum and a cloud of whipped cream finish it Bourbon Street style. Don't stir, sip through the cream.

Just like Santa, I have big orders to fill when it comes to the holidays. Everyone wants me to make them some.