Sentences with phrase «butter over the chocolate»

Drizzle melted peanut butter over the chocolate layer.

Microwave the cookie butter for 30 seconds to make it drippy, then drizzle lines of melted cookie butter over the chocolate.

Not exact matches

Whilst it's freezing make the chocolate by placing the cacao butter and coconut oil over a double boil.

For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!

There will be over 100 recipes, almost all of which are new from zucchini banana bread to veggie paella, creamy pasta carbonara, an almond butter and lemon quinoa bowl, healthy pad thai, black bean brownies, coconut cinnamon popcorn and a gooey chocolate ganache cake!

Place butter and chocolate in a bowl and set it over simmering water, stir until melted.

Melt the chocolate and butter together over a double boiler or in the microwave.

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

Melt a little peanut butter and drizzle it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder

I had a little bit of both chocolate butter cream (from here) and the dulce de leche butter cream (from here) left over, from last weeks creations.

I've only had cream puffs with a plain whipped filling... this chocolate and peanut butter one is over the top!

In a pan, melt the chocolate with the butter over very low heat, or melt using a double boiler.

Place the butter, chocolate and golden syrup in a saucepan over a low heat.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

THEN, sprinkle the chocolate chips and peanut butter chips over the granola, and return to the oven for 5 more minutes (to slightly melt the chips).

Add chocolate and butter to a small saucepan and melt over low heat, stirring every few minutes.

Desserts Almond Mayonnaise Apple Crisp Apple Gingerbread Upside - Down Cake Apple Peanut Butter Fritters Apricot Fold Overs Awesome Oatmeal Raisin Cookies Cherry Couscous Cake Chocolate Chip Cookies (From Sticky Fingers» Sweets) Chocolate Mousse Pie Crispy Bottom Peanut Butter Pie Funnel Cakes I Fixed My Favorite Peanut Butter Cookies (Fran Costigan) Lemon Berry Couscous Cake Lower - fat Homestyle Pie Crust Meyer Lemon Shortcakes

Make the top chocolate layer: melt 1 Tbsp butter in a small saucepan over low heat.

Place the chopped chocolate and butter in a small heat - safe bowl and melt in the microwave in 30 - second bursts at 70 % power or over a double boiler, stirring until melted and smooth.

I made these HEALTHY peanut butter chocolate chip cookies over the weekend to take to my dad's house for a Labor Day pool party.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butter.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

In a bowl melt the chocolate and coconut butter either in the microwave or in a metal bowl over a pot of hot water (preferred method).

Pour the melted peanut butter chips over the top of the chocolate, and using a spatula, swirl the two together.

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.

In small saucepan, combine the butter, brown sugar, and chocolate; melt and stir together over medium heat.

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

In a small, heat - proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

Pour remaining melted chocolate over top of peanut butter layer.

Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

5 — Once set, top each fudge bite with a teaspoon of nut butter (use the back of the spoon to flatten and smooth it out to the edges, then cover your nut butter with a drizzle of the left over chocolate fudge (again use your spoon to cover your nut butter and spread it to out to the edges).

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

The addition of peanut butter is so rich and gooey, while the chocolate takes the decadence over the top.

Microwave peanut butter and caramel and drizzle it over the chocolate.

Melt the chocolate, butter and honey in a pan over very low heat until just melted.

Drizzle over chocolate and peanut butter layer.

Had a trip to Melbourne where I had an amazing dessert, Peanut butter parfait with chocolate icecream on top, with salted caramel over the top sprinkled with crushed salted peanuts.Used your recipe for the parfait and it was perfect.It is now my family and friends favourite dessert.

MaraNatha brand, a leader in nut butter innovation for over 30 years, is unveiling single serve packets offered in six varieties including Creamy Almond Butter, No Sugar or Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond Bbutter innovation for over 30 years, is unveiling single serve packets offered in six varieties including Creamy Almond Butter, No Sugar or Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond BButter, No Sugar or Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond BButter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond BButter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond BButter, Dark Chocolate Almond Butter and Caramel Almond BButter and Caramel Almond ButterButter.

Set metal bowl with chocolate and butter over the saucepan of the barely simmering water stirring occasionally until melted and smooth.

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Stirring frequently, heat the dark chocolate and butter in a small saucepan over low heat until both are melted completely.

In a small saucepan set over over water, or in a double boiler, melt chocolate and butter and mix until smooth.

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Melt butter and chocolate over a double - boiler and stir gently until smooth and shiny.

In 2 - quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.

Meanwhile, temper the milk chocolate (see notes) and pour over the chilled peanut butter mixture, using a rubber spatula to spread it evenly and smooth it out.