Sentences with phrase «chocolate side up»

Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool.

Set on a plate, chocolate side up, and cool in the refrigerator.

To make s» mores cookies, spread melted chocolate onto the backs of pre-made graham crackers and lay onto a wax paper - lined baking sheet, chocolate side up.

Place the doughnut, chocolate side up, onto the cooling rack so the chocolate can set.

Not exact matches

Once flipped the other side cooks up and the chocolate chips sort of hide away, but make some sweet nooks for that maple syrup.

I ended up getting side tracked with Jenna's peanut butter cake with vegan salted chocolate ganache recipe.

Dip the tops of each of the donuts into the melted chocolate and place the donut chocolate - side - up on a cooling rack.

It's delicious though - I ended up covering the tart with a layer of melted chocolate (one side with black chocolate, the other side with milk - chocolate).

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.

For those of you who prefer your chocolate on the sweeter side feel free to bump up the amount of vanilla you use, or you could go ahead and add in a drizzle of maple syrup or honey if you prefer — the trick is to taste as you go and customize as needed.

Using the back of the spoon, push the chocolate up against the sides of the liner as well to create the bottom of the «cup.»

Flip over coconut snowflakes so chocolate side is facing up on plate.

I wait another minute or two for that side to cook through and then I slide the pancake on a plate, drizzle over some chocolate sauce and roll it up before slicing it neatly into small pinwheels.

Remove from heat and fill tart shell (s) with a thin layer of white chocolate, spreading it up the sides of the tart shell (this will prevent the cranberry filling from making the tart shell soggy).

Normally the brownies I make veer towards the truffle side but I knew it wasn't going to work, so I upped the chocolate, tossed the cocoa powder and took out a little flour.

Then, add 1/4 teaspoon of more chocolate in the molds, brushing up the sides and return to the freezer until solidified, another 1 - 3 minutes.

Spread chocolate over bottom and up side of crust.

I found that after incorporating the melted white chocolate into the cream cheese, cream, and sugar that the frosting was a little on the thin side, so I refrigerated it for about half an hour to firm up more before spreading it on the cake.

Spoon a small amount into each mini muffin cup, using a brush (or a popsicle stick) to push the chocolate up the sides.

Stir in chocolate chips.Press crust mixture into bottom of pan and 1 inch up sides.

Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8 mm thick shell.

Place the bars chocolate - sides down back onto the parchment - lined baking sheet and place in the freezer to firm back up, 1 hour.

Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake / drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper.

Place the hat in the hole of the doughnut, chocolate - dipped side up, and place the mittens on the side of the hat to make it look like the snowman is holding the hat.

When doing this, I found it very helpful to use a square dish to melt the chocolate and then to use the side of the dish to gently push the cookie up against it to smooth out the chocolate on the cookie and to help lift the cookie from the chocolate.

Then tip the baking cup to the side to allow the chocolate coating to go up the sides of the baking cup.

One of the baking trays I put my sandwich thingies on was warped so I ended up with a rather lop sided cake which meant that the ganache went merrily rolling down hill and over the edge in a great chocolate waterfall.

Coat on all sides the with a spoon, pick up the covered chocolate ball, let chocolate drizzle off a bit, then place on a clean sheet of parchment paper.

(Side note: if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the coconut oil, or add up to 2 more tablespoons of maple syrup to thin out.)

Rotate the cup to distribute the chocolate up the sides again.

Spread chocolate in a thin layer on bottom and up sides.

Remember to save room for dessert — you're not going to want to miss out on the raw (but safe) chocolate chip cookie dough served straight up with a side of milk espuma.

Pick up each liner and carefully tilt the liners so the chocolate coats the sides.

To make it into granola bars, simply press the dough and even it out in a shallow rectangular baking dish fitted with parchment paper; make sure to fit the paper on the bottom, as well as up the sides, to prevent chocolate from sticking to the sides of the dish.

Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms.

Place a chocolate or «peanut butter» ball in the center and pour chocolate shell over, allowing it to fill up the sides and cover the bottom.

Spoon the mixture onto the middle of one half of a generous sheet of grease - proof paper, fold the paper over, covering the mixture and roll with a rolling pin to the desired thickness, rolling up the sides of the paper to contain the chocolate and guide its shape.

Tilt and twist each liner so the chocolate coats the sides of the liner (to about halfway up) and place back in the tin.

the light brown part in the middle is actually from the melted chocolate coming up on the sides of the mold, nothing special lol!

Spoon about half of the chocolate coating over the bottom and halfway up the sides of the parchment paper cups.

Make sure the water doesn't bubble up the sides and get into the chocolate.

Chocolate Mint Macarons from Ashlee Marie Andes Mint Chocolate Chip Cookies from Creations by Kara Copycat Thin Mints from Like Mother, Like Daughter Food Mint Chocolate Krispie Treats from Butter With a Side of Bread Mint Chocolate Chia Seed Pudding from Tried and Tasty Chocolate Mint Layered Smoothie from Happy Food Healthy Life Double Chocolate Mint Cookies from Jamie Cooks It Up!

Once melted pour 1 - 2 tsp of chocolate into cups, making sure to spread chocolate up the side of the cups (I did this with the back of a spoon).

Spread some more chocolate up the sides of each cup with a small paint brush.

Place a chocolate or «peanut butter» ball in the center and pour chocolate shell over, allowing it to fill up the sides and cover the bottom.

If you don't want the candy «cup» look, with the ridges on the sides, then you can remove the candies from the muffin cups just before covering with chocolate and set on a flat piece of parchment paper to firm up.

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Milkmaid braids usually stop at the sides or bottom, but this rich chocolate brown example steps it up a gear by going the whole way around.

Ask your stylist to give you a side part with Hollywood-esque curls and brighten up your chocolate brown shade with subtle undertones of violet.

I'm that person who usually cuts into the middle of baked goods (like these blondies) because crispy sides aren't worth the calories;) These chocolate chip cookie bars are really easy to whip up and you probably have all of the ingredients in your kitchen already.