Sentences with phrase «chocolate egg pieces»

Mix in chocolate egg pieces and chocolate wafers with a wooden spoon.

Not exact matches

Note: I used pieces from my Easter Egg as my «chocolate chips» in these bars!

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

Brownie Mix: 6 tablespoons unsalted butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3 cup granulated sugar 2 large eggs, at room temperature 1/2 cup all - purpose flour 1 Tbs.

Cut your brownies into a few large pieces, top with adorable Easter chocolate eggs and enjoy!

1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped

To make chocolate egg filled cookies, you place a small amount of [chilled] dough on the [greased] pan, then you press the chocolate into the dough, then you mold another [larger] piece of dough to cover it.

Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk chocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of caChocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk chocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of cachocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of candy canes

4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon baking powder Powdered sugar for garnish (optional)

2 cups (284 g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inch

Brownies: 1/2 cup unsalted butter, cut into small pieces 2 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/4 cup cocoa powder (natural or dutch process) 1/4 teaspoon Kosher or sea salt

Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style butter, cut into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt

Makes 12 cupcakes Prep Time: 30 minutes Bake Time: 35 minutes Adapted and modified from Kevin Chai — I Love Butter Cake Too2 Ingredients: Brownie: 140g (5oz) Dark Chocolate (broken into pieces) 50g (1/4 cup) Butter 50g (1/4 cup) Brown sugar 1 Egg 35g (1/4 cup) All purpose flour.

Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch of salt 6 tablespoons butter, cold and cubed 1/2 cup heavy whipping cream 1 large egg 1 cup chocolate toffee pieces

1 cup butter (2 sticks) salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon table salt 2 1/4 cups all - purpose flour 8 ounces white chocolate, chopped, pieces no larger than 1 inch, excellent quality, such as Callebaut 1 cup pecans, chopped

Cake: 7 ounces good - quality bittersweet chocolate *, chopped 7 ounces unsalted European - style butter *, cut into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt

1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1/2 teaspoon vanilla 1 1/4 Cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 Oreo Cookies broken into pieces 1 Cup chocolate chips

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 teaspoon of baking powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)

For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into smaChocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into smachocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces

The peanut butter doesn't fully mix into the egg white so the finished cookie has chunks of soft peanut butter surrounded by the crispy shell of the meringue and the rich chocolate pieces.

For the Brownies: 2/3 cup all - purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 2 ounces unsweetened chocolate, chopped 4 ounces bittersweet chocolate, chopped 8 tablespoons (1/2 cup) unsalted butter, cut into pieces 1 cup granulated sugar 2 teaspoons vanilla extract 3 eggs

1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted and chopped

1/4 cup (57 grams) butter, room temperature 1/2 cup (110 grams) granulated sugar 2 large eggs 1 tablespoon molasses, optional 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup (130 grams) semi-sweet chocolate chips 1/4 cup (40 grams) candied ginger, chopped into small pieces 3 ounces (85 grams) semi-sweet chocolate, melted (for coating)

1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces 3 ounces unsweetened chocolate, chopped 1 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup all - purpose flour 8 ounces cream cheese, well softened 1/3 cup sugar 1 large egg yolk 1/4 teaspoon pure vanilla extract Chocolate chips for sprinkling ichocolate, chopped 1 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup all - purpose flour 8 ounces cream cheese, well softened 1/3 cup sugar 1 large egg yolk 1/4 teaspoon pure vanilla extract Chocolate chips for sprinkling iChocolate chips for sprinkling if desired

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Cchocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark ChocolateChocolate)

Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces 1 Tablespoon instant espresso powder, dissolved in 1/2 Tablespoon boiling water 3/4 cup granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)

Four lucky winners will win one of the following: Prize # 1: 1 (one) KitchenAid 9 - Speed Hand Mixer plus 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 2: 1 (one) OXO gift set including the following: 1 (one) 3 - in - 1 Egg Separator, 1 (one) Cookie Press, 1 (one) Autumn Cookie Disk Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups Prize # 3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5 lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Sugar

Ingredients: 175g plain flour 85g butter, chopped into pieces 2 tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g butter, melted 50g plain flour 50g cocoa, plus extra to serve 50g macadamia nuts, chopped 50g dark chocolate, chopped ice cream, whipped cream and chocolate syrup (optional)

Chocolate Shortbread 1 cup unsifted all - purpose flour 1/3 cup granulated sugar 1⁄4 teaspoon salt 6 tablespoons (3 ounces) unsalted butter, at room temperature; cut into 6 pieces 2 ounces (1/3 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, melted 1 teaspoon pure vanilla extract Mousse Filling 2/3 cup unsifted all - purpose flour 1/4 teaspoon salt 3 ounces (1/2 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, chopped 5 tablespoons (2 1/2 ounces) unsalted butter 1 tablespoon water 1 cup packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract Chocolate Glaze 2 tablespoons (1 ounce) unsalted butter 4 ounces Collection Etienne 61 %, chopped 1 tablespoon heavy cream

Short Dough Crust: 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into 8 pieces 1/4 cup granulated sugar 1 egg yolk 1 1/4 cups all - purpose flour 1/4 teaspoon salt Chocolate Silk Filling: 12 ounces Collection Etienne's Sur del Lago chocolate, finely chopped (about 2 cups chopped) 1 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at warm room temperature (it should be quite soft) 2 egg yolks from eggs graded large 1/2 cup sour cream Garnish: 1 pint (2 cups) ripe blackberries, gently rinsed and laid out on a towChocolate Silk Filling: 12 ounces Collection Etienne's Sur del Lago chocolate, finely chopped (about 2 cups chopped) 1 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at warm room temperature (it should be quite soft) 2 egg yolks from eggs graded large 1/2 cup sour cream Garnish: 1 pint (2 cups) ripe blackberries, gently rinsed and laid out on a towchocolate, finely chopped (about 2 cups chopped) 1 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at warm room temperature (it should be quite soft) 2 egg yolks from eggs graded large 1/2 cup sour cream Garnish: 1 pint (2 cups) ripe blackberries, gently rinsed and laid out on a towel to dry

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

6oz or (3 bars) GUITTARD 100 % Cacao Unsweetened Chocolate broken into pieces 1 cup +2 tablespoons (2 1/4 sticks) unsalted butter 4 large eggs 2 1/2 cups sugar 1 teaspoon vanilla extract 1 teaspoon salt 1 3/4 cups all - purpose flour

2 sticks (8 oz) unsalted butter 1 small ice cube 10 oz (2 cups) all - purpose flour 3/4 teaspoon baking soda 2 teaspoons kosher salt 5 oz (3/4 cup) granulated sugar 2 eggs 2 teaspoons vanilla extract 5 oz (1/2 cup + 2 tablespoons) packed brown sugar 8 oz (2 bars, usually) semi-sweet chocolate, chopped by hand into 1/2 to 1/4 inch pieces coarse salt (I'd use Maldon but didn't have it the day I photographed.)

It includes dark chocolate chunks, cookie pieces, dried fruit, mini Easter eggs, white chocolate, and mini marshmallows.

Take 1 1 cup (140g) white whole wheat flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (210g) brown sugar 1/2 cup (110g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 1 flax egg 1/4 cup mixed nuts, roughly chopped

Take 2 1 cup (130g) cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (210g) brown sugar 1/4 cup (55g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 2 flax eggs 1/4 cup mixed nuts, roughly chopped

1-1/2 cups rolled oats 1/4 cup heavy cream 4 oz 70 % or more chocolate, chopped into small pieces 3/4 cup brown sugar 1/4 teaspoon ground ginger 1/2 teaspoon salt 5 Tablespoons melted butter 1 cup dark corn syrup 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar 4 large eggs

2 3/4 cups walnut halves and pieces (pecans would also work) 2 1/4 cups confectioners» sugar 1/2 cup plus 3 tablespoons unsweetened Dutch - process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Optional: I added a cup of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!

Ingredients: 7 tbsps unsalted butter, room temperature, plus more for greasing pan 1 tbsps cocoa powder 1 cup hazelnuts 3 ounces chocolate, broken into pieces 6 large eggs, separated 1/4 tsp sea salt 13 ounces Nutella chocolate hazelnut spread 2 tbsps espresso Powdered Sugar, for dusting Sweetened whipped cream (optional) Ice cream (optional)

, tuna, grilled chicken, scrambled eggs, string cheese, Belly Bars, ground lean beef, foods with healthy fats made with olive or canola oil, original Cheerios, instant oatmeal with low sugar, and a piece of chocolate of your choosing 3x a week (you deserve a treat — which will also keep you from binging!).

** Easter Chocolate Crunch Crunchy cornflake pieces, smothered in a rich Belgian milk chocolate, topped with yet more chocolate and three mini chocoChocolate Crunch Crunchy cornflake pieces, smothered in a rich Belgian milk chocolate, topped with yet more chocolate and three mini chocochocolate, topped with yet more chocolate and three mini chocochocolate and three mini chocolatechocolate eggs

Ingredients: 8oz semi-sweet chocolate, broken into pieces 1 tbsp golden syrup 2tbsp butter 3 cups cereal (Corn Flakes, Rice Crispies) mini chocolate eggs or jelly beans Makes approximately 8 - 12 nests Directions: 1.

9 am: 1/2 cup overnight oats, cinnamon, 1/2 cup mixed frozen berries (thawed), 3 T hemp seeds plus an Americano (2 shots espresso in hot water) 11:30 Vega chocolate All - in One Nutrition Shake (mixed with water — this was a post workout on the way to second breakfast) 1 pm Mixed chard, spinach and arugula with 3 poached eggs, 1/4 cup chopped squash, 2 T pecans 5 pm snack: 2 T 70 % dark chocolate pieces, 2 T walnuts, 3 dried apricots chopped, cinnamon 8 pm 1/4 cup green tea cha Soba noodles with sashimi my friend was nice enough to bring me while I was packing

1 egg 1/2 cup applesauce (unsweetened) 1 tsp baking powder 1/2 tsp sea salt 1 tsp vanilla extract 1 T olive oil 1/3 cup + 2 T coconut milk 1/2 cup + 1 T flaxseed meal 1/4 cup gluten - free flour blend * (I used the Protein Boost blend from this post) 3 T dark chocolate pieces 3 T raisins

I have a snack like two hard boiled eggs with paprika and sea salt, low - fat or fat - free plain or vanilla yogurt with cacao nibs or dark chocolate pieces, two brown rice cakes with 1/4 mashed avocado, lime, sea salt, and chili flakes, carrots and hummus, or a few whole grain crackers with cheese.

Cooking Time: 12 minutes Serves: 9 Ingredients 3 1/3 cups Almond Flour 1 tsp Baking Soda 10 Tbsp (10oz) Kerrygold Salted Butter 2 tsp Pure Vanilla 1 Whole Egg 1 Egg Yolk 1 Cup Coconut Sugar 1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into pieces) 1/2 Chopped Pecans Preheat Oven to

BOTTOM LINE: Great snacks for a keto diet include pieces of meat, cheese, olives, boiled eggs, nuts and dark chocolate.

4 ounces semisweet chocolate, broken into small pieces (or chips) 1/4 cup unsweetened cocoa powder, sifted 3/4 cup sugar 2-1/2 cups unsweetened shredded coconut 3 large egg whites 1 teaspoon pure vanilla extract Pinch of salt