Sentences with phrase «chocolate cups filled»

Low carb dark chocolate cups filled with dairy - free coconut milk caramel.

White chocolate cups filled with chewy (espresso) caramel is the perfect treat for any sweet tooth!

This stunning dessert may take a little effort, but the payoff — edible chocolate cups filled with a smooth espresso - chocolate mousse and drizzled with raspberry sauce — is well worth it.

Chocolate cups filled with almond butter (or sunbutter) and paleo marshmallows.

They are a little chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.

They are a little chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.

This was a miniature chocolate cup filled with Jameson's whiskey and Caye Coffee liqueur, topped with a Bailey's whipped cream and chocolate covered coffee beans.

Not exact matches

First, we enjoy a variety of traditional pastries from our Hispanic heritage like Quesitos (cheese filled pastries) with a cup of coffee or hot chocolate.

These nut - butter filled chocolate cups are the perfect treat for you Easter baskets.

Fold in chocolate chips and fill 18 muffin cups about 3/4 full.

for the chocolate molasses filling: 30 grams (1/4 cup) corn or tapioca starch 66 grams (1/3 cup) sugar 25 grams (3 tablespoons) cocoa powder 1/4 teaspoon salt 600 grams (2 1/2 cups) almond milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped

I took a chewy peanut butter cookie recipe, used peanut butter cups instead of chocolate chips, then sandwiched them together with peanut butter filling.

Try other fillings in these versatile cookie cups besides the chocolate cream.

Chocolate Filling 12 ounces (340 grams) semisweet chocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teasChocolate Filling 12 ounces (340 grams) semisweet chocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teaschocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teaspoon salt

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

™ refrigerated chocolate chip cookies into cute, cream - filled dessert cups.

Coated with good quality semi-sweet or dark chocolate, these dairy - free chocolate pumpkin butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut - free options — all are scrumptious!).

So besides the Mint Chocolate Chip Cookie Cups I made, I also tried my own flavor combo and made a raspberry filling to go with the chocolate cookie cups, with a fresh raspberrChocolate Chip Cookie Cups I made, I also tried my own flavor combo and made a raspberry filling to go with the chocolate cookie cups, with a fresh raspberrchocolate cookie cups, with a fresh raspberry on top.

If desired, sprinkle 1/4 cup miniature semisweet chocolate chips over the filling before baking.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Place one piece of mini chocolate chip cookie dough into each muffin cup and flatten slightly (each cup should be filled almost halfway).

After almond butter has been dropped into each cup, pour the remaining half of the chocolate until filled to the top and almond butter is covered.

Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup.

I weighed the sugar by filling a small coffee cup and comparing it to the 200 grams of chocolate in a second mug, «Now, is this 25 % heavier, or only 20 %?»

Filling 1/4 cup butter, softened and cut into bits 1 to 1 1/2 cup brown sugar 2 to 3 tsp cinnamon 1 1/2 cup walnuts, coarsely chopped 1/2 cup golden raisins 1/2 cup chocolate chips (optional) 1 egg

For filling 3/4 pound milk chocolate, roughly chopped 1-1/2 cups heavy cream Maldon sea salt and crushed pretzels, for serving

For the filling: 3/4 cup heavy cream 1/4 cup whole milk 8 ounces bittersweet (60 - 70 %) chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3 cup pumpkin purée 1/4 cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)

Couple of observations: the avocados definitely flavored the filling so I melted about 1/4 cup dark chocolate and added to the filling.

Fill a 1/4 cup measuring cup with the chocolate mixture and carefully pour into the popsicle molds.

Cookie Dough Filling 1 cup butter, softened 1 cup brown sugar 1/2 cup sugar 1/4 cup milk 2 tsp vanilla 2 1/2 cups flour 1 tsp salt 1 cup chocolate chips (mini)

Instead of gingersnaps, I'm thinking of using this to fill chocolate cups and drizzeling with salted caramel sauce.

Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2 cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.

FOR THE FILLING 2/3 cup sugar 1/4 cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3 cups whole milk 5 ounces fine - quality bittersweet chocolate (not unsweetened), melted 2 ounces unsweetened chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla

Fill some of the cups with the banana mixture till almost full cup while filling a few half way to the cup, drop a few chocolate chips or nuts and cover it with the mixture until almost full.

Filling 1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)

Resembling an amped - up peanut butter cup, the peanut butter filling is partially dipped into chocolate to look like the nuts of the buckeye tree.

Filling 1 x 200g pkt good - quality dark chocolate, coarsely chopped 250 ml (1 cup) thickened cream 2 eggs, lightly whisked

Chocolate ganache won't fill each cup completely so do not worry.

If you love bite sized desserts, these mini chocolate cookie cups filled with blackberry mousse are perfect for you.

Creamy peanut butter filling is sandwiched between chocolate meringues, creating a flavor reminiscent of chocolate - peanut butter cups.

ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon KoCHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kochocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt

for the filling: 1/2 cup whipping cream 1/3 cup + 2 teaspoon sugar, divided 20 ounces cream cheese (2 1/2 blocks) 1 jar Reese's peanut butter chocolate spread (13 ounces) 2 teaspoons vanilla 1 cup Reese's peanut butter cups, chopped

6 — Now, take your chocolate fudge out of the fridge or freezer (they should be nice and set by now), top each chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

for the cookie dough filling: 2-1/2 cups all purpose flour 1 tsp salt 1 cup vegan butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp vanilla 1/3 cup soy or almond milk 1 cup vegan chocolate chips

Munching on these chocolate and almond - filled biscotti with a cup of freshly brewed tea.

CHOCOLATE CREAM FILLING 1/2 cup vegan butter Earth Balance Organic Whipped Buttery Spread 3/4 cup plus 2 Tablespoons unsweetened cocoa power Ah!

Make filling by melting 2 cups of chocolate chips with 1 cup sweetened condensed milk, and 2 tablespoons of butter.

FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

I've been making peanut butter cups for 20 years and my trick is to use a Turkey baster to distribute the melted chocolate into the muffin papers first then put the filling in and do it again for the tops.