I took slices of this chocolate bundt cake on a road trip to Portland this week. Slathered with chocolate buttermilk icing, it's a great travel treat made with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on.

A moist, ridiculously good banana bread recipe. A banana bread that is chocolate studded, lemon kissed, and made with whole wheat flour (and olive oil!) - from Melissa Clark's new book. Plus pics from a a beautiful wedding I attended at an off-season summer camp.

A no bake chocolate cake I make when I'm feeling particularly lazy and need a crowd-pleaser of a dessert. Good-quality dark chocolate, cream, and whatever you like to infuse the cream - you're set.

Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated Chocolate Chip Cookies.

I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.

Certainly not the most attractive cake I've ever baked - but right in so many other ways. Deep chocolate flavor, barely set center, indiscernible crumb, thin Muscovado crust...if you can get over how it looks, you'll love it.

A cake I made for the Kim Boyce potluck at 18 Reasons - Incredibly moist, golden-crumbed, flecked with rosemary, and dotted with big and small chocolate chunks, I'd make this again in a heartbeat.

Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.

Dense, gooey chocolate brownies packed with boozy, port-soaked dried cherries. Made with Muscovado sugar, chocolate chunks, and crème fraiche.

I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.

The little black dress of my tart repertoire - bittersweet chocolate with a thin brown sugar crust. The filling is a dark chocolate ganache, the consistency of thick frosting, set off by the crispness of the crust, finished with a dusting of cocoa powder, and a pinch of sea salt.

I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.

This is a rich, decadent, but basic chocolate cake recipe. It is chocolate-packed, moist, and not-too-complicated. Baked and served in one pan slathered with a layer of fresh chocolate whipped cream frosting.

The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.

My take on the classic fantasy fudge recipe - made with Scharffen Berger chocolate, butter (not margarine) , and organic cane sugar.

A rich, hearty vegetarian mole recipe from Denis Cotter's new book. Seasonal beans, squash, and kale are baked in a rich, hearty chocolate and paprika-spiked mole.

A remarkable healthy cookie recipe - banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school or after work treats.

Chocolate stuffed sandwich cookie recipe made with a poppy-flecked brown sugar dough.

Toasted coconut, almonds, ground coffee, and good chocolate dropped into little bite-sized chocolate clusters.

Imagine a honey-sweetened graham cracker crust filled with a cream cheese chocolate filling. From the book Country Wisdom & Know-How - the recipe calls for equal parts tofu and cream cheese in the filling. This combination creates a decadent, mousse-like texture that's also a breeze to cut into precision slices.