Spoon 1 tablespoon for big cups or 2 teaspoons for mini
cups of melted chocolate into the bottom of each of the cups.
Measure out 2/3
cup of melted chocolate and save the rest fo the melted chocolate for drizzling.
If you're going with drizzled, you'll only need about 1/2
a cup of the melted chocolate.
If you're going with covered, you're going to want about
a cup of melted chocolate.
They spent the day enjoying all things chocolate; visiting the 4D cinema, tasting
a cup of melted chocolate and taking the journey from bean to bar, as if they were cocoa beans themselves!
Not exact matches
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.
Over the same double boiler you used to
melt the
chocolate, beat together the egg yolks with the remaining 1/3
cup of sugar.
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
Melt 1
cup of chocolate chips using a double boiler.
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
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
Melt chocolate chips with a small amount
of crisco (about 1
cup chocolate to 1/2 tsp crisco) in the microwave.
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.
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.
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).
It will give you 1/2
cup of melted white
chocolate.
I
melted a
cup of chocolate chips in roughly 1 1/2 minutes.
Spoon one teaspoon
of the
melted red velvet
chocolate into each muffin
cup.
Couple
of observations: the avocados definitely flavored the filling so I
melted about 1/4
cup dark
chocolate and added to the filling.
Melt the
cup of chocolate chips then add to batter when just warm (not hot!)
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White
Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Direc
Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1
cup margarine, softened and must have 80 % vegetable oil 3/4
cup packed dark brown sugar 1/2
cup packed light brown sugar 1/4
cup molasses 1/2
cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4
cup all purpose flour 1 1/2
cups dried cranberries 1 package
of white
chocolate melting wafers (56 total circles) Direc
chocolate melting wafers (56 total circles) Directions: 1.
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 Direc
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 Direc
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 Direc
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 Direc
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 Direc
chocolate or semi sweet chips
melted according to directions crushed candy canes Directions: 1.
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1
cup softened cream cheese 1/3
cup granulated sugar 2 1/2
cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet
chocolate chips 1 bag
of regular size marshamllows 1 package
of store bought eggroll wrappers powdered sugar
Melted chocolate for drizzling water to seal the eggroll vegetable oil for frying Directions: 1.
To begin,
melt 1/2
cup of chocolate chips, 2 tablespoons
of butter and 1 1/2 teaspoons
of canola oil in a large heatproof bowl.
Melts about a half
cup of mini Ghirardelli
chocolate chips in a microwave safe bowl about 30 seconds.
In a separate bowl,
melt 1
cup of dark
chocolate in microwave or double boiler.
I
melted chocolate chips (a heaping 1/2
cup scoop; cut the sugar to about 1/3
cup) with 1 tablespoon
of coconut oil (also all I had) and 1 tablespoon
of butter for the cake.
When the
chocolate was ready I slowly tipped the contents
of each paper
cup onto the
melted squares.
Bunny Cakes Ingredients: 1 box
of Little Debbie Easter Basket Cakes 1 bag
of white candy
melts 1 bag
of pink candy
melts Mini
chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces
of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip
of the corner
of a plastic baggy If your making grass as decoration, 1
cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops
of green gel food coloring Directions:
Melt candy
melts in separate bowls, according to bag's directions.
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.
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.
Melt two
cups of chocolate chips in the microwave or over a double boiler.
You'll then add a can
of sweetened condensed milk and a
cup of melted dark
chocolate to the Food Processor and process until well combined.
Melt remaining 1/2
cup of chocolate chips and layer 2 teaspoons over the coconut butter.
In a large bowl set over a pan
of barely simmering water (bottom
of bowl should not touch water), stir
chocolate and remaining 1/2
cup butter often until
melted and smooth.
Spoon a small amount
of melted chocolate into the bottom
of muffin tin lined with parchment or silicone baking
cups.
Add 1/2
cup of egg white mixture to
melted chocolate; beat just until blended.
Once
melted use a Tablespoon to pour 3/4 to 1 Tablespoon
melted chocolate into the bottom
of each paper muffin
cup.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter,
melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet
chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
ingredients LIGHTENED UP
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla al
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3
cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (
melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark
chocolate chips 1 tablespoon unsweetened vanilla al
chocolate chips 1 tablespoon unsweetened vanilla almond milk