Sentences with phrase «cup chocolate mixture»

Add brown sugar, vegetable oil, 1/2 cup butter, and 1/2 cup chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes.

Sprinkle 2/3 cup chocolate mixture evenly over dough and press down gently.

Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve.

Not exact matches

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.

Gently fold in 1/2 cup of the cooled chocolate mixture.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

Blend the cocoa mixture, 1/4 cup vanilla soy milk, 1 shot vanilla - infused vodka, 1 teaspoon chocolate syrup, and 1/2 cup ice.

Spoon 1 1/2 cups (330 grams) batter into a separate bowl, and stir in chocolate - espresso mixture.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

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

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

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.

Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Fold 2 cups whipped cream into chocolate mixture.

Equally divide chocolate mixture into six cups.

Add 1/2 cup of egg white mixture to melted chocolate; beat just until blended.

Sprinkle on 1 1/4 cups miniature marshmallows, then sprinkle on mixture of 1/2 cup candy corn, 1/2 cup dark chocolate chips and 1/2 cup chopped nuts.

For brownie layer, stir 1 cup of the sugar into chocolate mixture.

Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Pour in 1/2 cup of the banana mixture, then 1/4 cup of the chocolate mixture, then 1/2 cup of the banana mixture, then 1/2 cup of the chocolate mixture, then another 1/2 cup of the banana mixture, followed by 1/4 cup of chocolate mixture, and finally add the reaming banana mixture to top it off.

Sprinkle a little flour over the 3/4 cup chocolate chips, then pour into mixture and fold to combine - do not overmix.

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.

Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.

Stir 2 cups of whipped topping into the cooled chocolate marshmallow mixture.

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

Sprinkle the bottom of 10 half - cup popsicle molds with a large pinch of your toasted nuts, and then slowly pour in your chocolate fudge mixture until full.

The basic recipe tastes great, but since I'm a chocolate fanatic, I also add 1/4 cup of mini chocolate chips to the mixture.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.

Divide the mixture into small baking cups or chocolate molds and sprinkle with the chopped pistachios.

Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Once they're frozen, add around 1 tbsp of the pumpkin mixture on top, then top the cups with the remaining chocolate.

Simply mix melted dark chocolate with coconut milk, blend raspberries and another cup of milk with the chia seeds, layer the two mixtures, and top with grated chocolate and fresh berries.

Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee.

At this point, you can also fold in up to 1 cup chopped chocolate, nuts or seeds, raisins, or dried cranberries (a mixture of everything works, too).

Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce.

Once the chocolate mixture has cooled, whip the remaining 1 and 1/2 cups heavy cream until stiff peaks form.

Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge.

Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth.

Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate - pecan mixture.

To make the chocolate glaze, heat 3/4 cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.

For the filling, mix all the ingredients until combined, and evenly divide the mixture over the set chocolate cups, using a spoon to make smooth out the surface.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Remove about a cup (eye - ball it) of the whipped cream mixture and whisk into the melted chocolate.

Actually, there are 2 serving ideas: the first one is to make small chocolates / truffles out of this delicious nutty mixture, and the second one — to use the dough as the crust for some yummy cups with chocolate ganache.

If you want to make your own, you can use the same mixture as for the chocolate cups / shells and pour it onto an oiled baking sheet (or lined with some baking / greaseproof paper)-- after it sets (in the fridge or freezer), just break / chop up the chocolate sheet and use as decoration!