For more decorative eggs, place about 1/4
cup melted chocolate in a small plastic bag.
Let's start baking... Outrageous Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2
cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Directions: 1.
Beat in the 2/3
cup melted chocolate from above.
I cover side with chocolate it was abut 3 tablespoon melted or 1/4
cup melted chocolate.
Not exact matches
Melt about 1
cup dark
chocolate or
chocolate chips on a double boiler.
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped
chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil —
melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the
cup to catch any almond butter pulp than didn't
melt in to the milk and leave yourself a perfectly smooth hot
chocolate.
Over the same double boiler you used to
melt the
chocolate, beat together the egg yolks with the remaining 1/3
cup of sugar.
vanilla extract 2 ounces 55 %
chocolate,
melted 1 1/4
cups bread flour 3/4
cup cocoa powder (preferably Valrhona) 3/4 tsp.
Now sprinkle the rest of the
melted chocolate (2 tbsp) on top of the coconut and then drizzle 1/2
cup of the caramel sauce over on top.
Graham Crackers — about 16 graham cracker sheets 10 ounce bag of white
chocolate melting wafers 2 clementine's peeled and separated 1
cup of Shelled Setton Farms Pistachios and broken into small pieces Handful of thin stick pretzels Handful of dark
chocolate chips
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4
cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons butter
melted 2 (8 ounce) boxes of cream cheese softened 1/4
cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4
cups chocolate chips 15 Andes mints coarsely chopped.
Ingredients (Adapted from Joy of Baking): 1/2
cup (1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose flour 1/3
cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark
chocolate,
melted 1 package candy eyes
While the treats were cooling (before I cut the shapes out), we prepped the
chocolate,
melt 2
cups dark
chocolate melting wafers and 6 ounces white candy
melts in separate bowls.
* 4 unwaxed oranges (I used Cara Cara) * 4
cups water * 3 1/4
cups sugar (I used organic) * additional sugar, for dredging (optional) *
melted dark
chocolate, preferably organic and fair - trade (optional)
Melt 1
cup of
chocolate chips using a double boiler.
1
cup unsalted butter 1/4
cup unsweetened cocoa powder 1/2
cup caramel sauce (I used Fran's because it's awesome) 4 ounces semisweet
chocolate,
melted 4 - 5
cups powdered sugar
1/4
cup creamy almond butter 1/4
cup maple syrup 1/4
cup coconut oil,
melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2
cups old - fashioned oats 1 1/2
cups unsweetened flaked coconut 1
cup roughly - chopped raw almonds 4 ounces bittersweet
chocolate, finely chopped
Remove from heat, add 1/2 teaspoon vanilla, 12 ounces of
chocolate chips and 1/2
cup walnuts, stir until the
chocolate is fully
melted and everything is combined.
Gently
melt 3/4
cup of the
chocolate in a small bowl set over a small saucepan of simmering water.
-- 1
cup of GF oat flour * (100g)-- 3/4
cup ground almonds (90g)-- 2 tbsp coconut oil,
melted — 1tsp almond extract — 1tsp cinnamon — 1/4
cup honey — 1/2 dark
chocolate, I used 70 % (90g)-- handful of chopped almonds, optional
4
Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30 - second intervals, stirring between each, until completely smo
Melt the
chocolate for the frosting: Place the
chocolate for the frosting in a glass measuring
cup and
melt in the microwave for 30 - second intervals, stirring between each, until completely smo
melt in the microwave for 30 - second intervals, stirring between each, until completely smooth.
Chocolate Chia Biscotti 1/2
cup Anthony's Organic Extra Virgin Coconut Oil, solid, not
melted 1/4
cup maple syrup 1/4
cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1
cup Anthony's Brown Rice Flour 1/4
cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
1/2
cup unsalted butter,
melted 1
cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2
cup all - purpose flour 1/3
cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3
cup chocolate chips
2
cups plus 2 Tbls flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbls
Melt,
melted and cooled until warm 1
cup brown sugar 1/2
cup sugar 1 egg plus 1 egg yolk 2 tsp vanilla extract 1 1/2
cups semi-sweet
chocolate chips
In a double boiler,
melt remaining
cup of
chocolate chips.
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
For the top: heat 1/4
cup cream until hot, add 3 ounces chopped
chocolate and stir until
melted.
1 recipe pie crust (that will fit one 9 - inch pie) 1
cup granulated Sugar 3/4
cup all - purpose flour 3 TBSP peanut butter (creamy or chunky) 1/2
cup unsalted butter,
melted 2 large eggs, beaten 1 tsp vanilla extract 1
cup Peanut Butter M&M's 2/3
cup milk
chocolate morsels
Sprinkle with peanut butter
cups and
chocolate chips, and drizzle the cake with the
melted chocolate chips.
As for the
chocolate topping, I
melted with the coconut oil about 1/3
cup GF mini dark
chocolate chips before adding the cocoa powder.
Measure out 2/3
cup of
melted chocolate and save the rest fo the
melted chocolate for drizzling.
1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams)
cup butter, room temperature 1
cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened
chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls
chocolate,
melted 3 large eggs, room temperature Whipped cream, topping
Chocolate curls
Chocolate curls, garnish
This recipe for
chocolate pumpkin butter
cups came about when I was conducting my
chocolate melting trials.
Let's start baking... Candy Stuffed
Chocolate Cookies Yields: 18 cookies Ingredients: 1/2 cup softened margarine with 80 % vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt
Chocolate Cookies Yields: 18 cookies Ingredients: 1/2
cup softened margarine with 80 % vegetable oil 1/3
cup granulated sugar 1/3
cup packed brown sugar 2 tbsp instant
chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt
chocolate pudding mix, dry 1/3
cup semi sweet
chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt
chocolate chips,
melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4...
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.
Melt chocolate chips with a small amount of crisco (about 1
cup chocolate to 1/2 tsp crisco) in the microwave.
Make the
chocolate glaze by
melting 1/3
cup mini
chocolate chips in the microwave in short 30 second bursts, stirring between each 30 period.
I never go the
melted chocolate look though or the bit in note 3 where it should look like it's splitting with 1
cup of raw cacao it just went to straight to truffle looking.
As for your texture troubles, I would try adding the cacao bit by bit until you get to a
melted chocolate texture — you might end up using less than 1
cup.
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.
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil,
melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
I suggest starting off with about a 1/2
cup of
chocolate ad then
melting more if you need / want more.
Distribute the
melted chocolate into the 12 muffin tins, only barely filling the bottom of each
cup.
ingredients: 2 1/4
cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4
cup (170 grams) butter,
melted 3/4
cup (135 grams) brown sugar 1/2
cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1 tablespoon vanilla extract 1/3
cup shredded coconut 1/2
cup sour cherries 1/4
cup dark
chocolate chips 1/3
cup white
chocolate chips
Dip each brookie
cup into the
melted chocolate, covering the frosting and place in the fridge for 5 minutes or until ready to serve.
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.
Melt the last of
chocolate, and portion small spoonfuls of
chocolate into the
cups, one
cup at a time, immediately dropping the pan repeatedly on the counter to flatten each
cup.
Melt the remaining
cup of
chocolate chip until stirred smooth (I prefer 30 second increments in the microwave at 50 % power).
for the
chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4
cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2
cups, 24 tablespoons, 3 sticks) butter 170 grams (1
cup) dark
chocolate chips or chunks,
melted and cooled slightly 20 grams (1/4
cup) cocoa powder, as needed