As much as I love making dessert, I don’t always love the mess that’s left behind. A kitchen sink full of dirty mixing bowls and spatulas isn’t the most fun thing to tackle when I’d rather be digging into a few of the cookies I just baked. That’s where one-bowl treats win; they deliver all the reward without all the dishes.
Here are 10 of the most popular one-bowl desserts from Kitchn, ranging from classic cookies to crowd-pleasing cakes and everything in between.
Not much makes me as happy as chocolate peanut butter cake.
Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do? Like is it possible that there is someone else in the world who loves that combination MORE than me? I doubt it.
Chocolate Peanut Butter Sheet Cake
Easy chocolate sheet cake topped with creamy peanut butter frosting is the way to my heart. It’s the perfect dessert, anytime!
Ingredients / cake
2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup dutch process cocoa powder 1 ½ cups sugar 8 tablespoons unsalted butter, (softened) 1/3 cup vegetable oil 1 cup milk 1/2 cup freshly brewed coffee 2 teaspoons vanilla extract 4 large eggs
Ingredients / peanut butter frosting
4 tablespoons unsalted butter, (softened) 4 tablespoons cream cheese, (softened) 2/3 cup peanut butter 3 to 4 cups of powdered sugar 2 teaspoons vanilla extract pinch of salt 1 to 2 tablespoons of milk, (if needed)
Preheat your oven to 350 degrees F. Spray a 9×13 inch pan with nonstick baking spray.
In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.
With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.
Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely. If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.
To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.
Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!
Come the first chill of winter, I can be sure of one thing: I will pick up at least one (although probably more like two or three) colds or sore throats in the coming months. My go-to used to be tea with honey, but I’ve discovered there are so many more easy-to-make and totally comforting warm drinks that calm my sore throat. From citrusy teas, to tonics, to steamers, these are the drinks I turn to during cold season.
Chocolate fondue is a natural for Valentine’s Day, and for good reason: Dipping luxurious foods in molten chocolate is delicious and, let’s face it, pretty sensual. It’s fine to serve the usual fondue contenders—strawberries, bananas, cookies, graham crackers, cubes of angel food cake—but consider adding some more interesting options too, to hit that sweet-salty spot, provide some piquancy, or marry some interesting textural contrasts (opposites attract, after all). Here are some deliciously intriguing ideas for what to dip in chocolate fondue.
VonShef Cast-Iron Swiss Fondue Set, $39.95 on Amazon
With six forks and a capacity of just over a quart, this will serve nicely for a small group, or just a couple.
Same basic principle as bacon, but suitable for vegetarians too—and less work all around (well, unless you make your own, but any nice, thick, kettle-style chip from the store will do just fine). Salted pretzels are an equally excellent choice. (While not so salty, another savory and super-crunchy option is grissini, those long, thin Italian bread sticks often sprinkled with sesame seeds; the pairing of them with fondue hearkens back to the traditional Catalan pairing of dark chocolate with olive oil and toast.)
Sanders Dark Chocolate-Covered Potato Chips with Pink Himalayan Sea Salt, $15 on Amazon
With two boozy layers (representing both white and dark rum), plus chopped maraschino cherries and passion fruit juice, these are bursting with flavors that would complement dark chocolate, and they’d provide an interesting texture and temperature contrast too. For something simpler and non-alcoholic, try coffee gelatin, or various fruit flavors like raspberry or strawberry. Get all our Grown-Up Jelly Shot recipes.
Luxardo Gourmet Maraschino Cherries, 2 jars for $33.30 on Amazon
Upgrade from the neon-red maraschinos you’d fish from a well drink to these lush, dark, Italian imports.
Basically, you’re making cake pops, but instead of coating them all in chocolate at once and letting them set (let alone impaling them on their own individual sticks), you’re leaving them naked and dipping each one as you eat it. The Chowhound community is fond of this no-bake rum balls recipe made with Oreo cookies, and we wouldn’t turn ’em down either, that’s for sure. But to minimize the risk of getting crumbs in your fondue pot, make sure your cake balls are nice and firm—the initial crumbled cake and frosting mixture should hold together well, and then you should chill them for at least a couple hours. Chocolate on chocolate is always a good option, but red velvet cake is also especially appropriate for the occasion. (Or you could dip energy balls, for a relatively healthier option!) Get the Red Velvet Cake Balls recipe.
Chewy, bright, and sweet-tart, candied citrus is a way more exiting fondue partner than pound cake and strawberries. You can just use the peels (like in our Candied Grapefruit Zest recipe), or do whole slices, of oranges or Meyer lemons, for instance. (For a similar, fresher option, try whole kumquats too, the sweet-outside, bitter-and-tart-within fruity gems that provide juicy pops of flavor.) Candied citrus often has a sandy sugar coating that can come off in your fondue, so you may want to go with a recipe like the one pictured above, where the fruit is cooked in a sugar syrup that dries into a smooth glaze. Get the Candied Citrus recipe.
Similar to candied citrus, but for those who like things a little spicy. Fresh crystallized ginger should have a nice soft chew, more gumdrop than taffy. Look for it in the bulk section of your grocery store, where you can often find it in larger cubes ideal for dipping.
Dried fruit options like mango slices, apricots, pineapples, regular apples, and papaya can make interesting additions to your array of fondue dippers, though some are harder to spear than others, so watch your fingertips! Get the Simple Homemade Dried Fruit recipe.
This tahini-based confection has a deep, complex flavor that is dynamite with chocolate, and the slightly crumbly, fudge-like texture against the silky-smooth fondue…well, um, is it getting hot in here? You can buy halvah ready-made, or try your hand at a Homemade Halvah recipe.
Russ & Daughters Marble Halvah, $10/pound on Goldbelly
Get this dark chocolate-marbled halvah delivered to you straight from one of New York’s best delis.
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David Pistrang wrote the original version of this post on February 8, 2013; it was updated by Jen Wheeler with new links, text, and images on February 13, 2019.