Weekly Recipe Review: Creole Fudge Cake, Homemade Chocolate Bark, Apple Hot Toddy and More...

Staff Writer
A weekly roundup of the best food section recipes around the world.

This week's food sections were filled with chocolate-covered treats and warming winter cocktails.

Fully immersed in the holiday season, this week's food sections were filled with chocolate-covered treats and warming winter cocktails. Check out our Editors' picks for this week's top recipes. 

 

The New York Times: Satsumas give a bright, citrus-twist to a classic mojito.

 


The Chicago Tribune: Instead of buying expensive, imported chocolates, make your own Saltine Toffee: coated with chocolate and topped with pecans, they are perfect for holidays parties (and much easier to make than you'd think).

 

The Boston Globe: A quick, healthy vegetarian dinner with lots of flavor and spice.

 

The Dallas News: From the people who know best, homemade Southern-style pimento cheese — a great dip especially come Superbowl weekend.

 

The Miami Herald: Creole fudge cake infused with a shot of espresso and topped with a coffee buttercream icing.

 

The Los Angeles Times: Hot, sticky toffee poured over a just-baked cake demands to be eaten by a warm fire with a good cocktail.

 

The San Francisco Chronicle: A wheat-free chocolate cookie recipe from a woman who's ready to start a cookie revolution — just in time for the holidays.

 

The Washington Post: Feeling under the weather? Try this apple hot toddy recipe that'll cure any sickness.

 

The Times-Picayune: The Puerto Rican version of eggnog called 'Coquito' is made with coconut milk and spices.

 

The Oregonian: Homemade dried apricot and almond chocolate bark with smoked salt makes a great holiday gift for friends (and a great treat for yourself).