Similar ideas popular now
There’s no getting around it—these chubby darlings take time to make. Divide the work between two days, getting a head start with the peanut butter caramel, diplomat cream (stopping before adding the whipped cream) and craquelin. The next day, finish the cream, make the choux puffs and assemble. The reward for the effort is a childhood dream made better. —Tara O'Brady
Homemade marshmallows are my party trick. They’re surprisingly easy, one batch feeds a crowd and they are always met with delight. I took inspiration from the cookie jar for these, with cinnamon and buttery-dough notes and a thin dip of dark chocolate. —Tara O'Brady
To achieve its thin, even layers, the cake is baked in a half-sheet pan, then stacked and cut to fit snugly into silicone moulds lined with white candy melts. No moulds? Double the frosting recipe. Spread over the exterior of the cake and smooth with an offset spatula. Chill until firm, then use a spoon or squeeze bottle to drip melted white chocolate or candy melts onto the top edge of the cake, allowing it to ooze over. Then coat the top of the cake with chocolate as well. —Tara O'Brady
The cool shiver of mint added to the chocolate feels practically made for wintertime. It’s like sunshine glinting off a snowbank. These fudgy treats are ideal partners with an espresso as an afternoon pick-me-up or to end the night. —Tara O’Brady Chocolate cakelets on a tiered plate.