Sentences with phrase «of chocolate stuck»

Instead of dealing with globs of chocolate stuck to the inside of a bag, I melt the peanut butter and chocolate in a large microwave - safe bowl with a cover, mix in the cereal, dump in a few generous scoops of powdered sugar, tightly cover the bowl, and then shake.

nancycreative and yummychunklet — the only problem with the dipping was that a lot of chocolate sticks to the cookie, as you can see from the photos.

Not exact matches

They're supposed to look good when they haven't been washed for a year and have back seats adorned with old wool blankets, dog hair, lacrosse sticks, and thermoses of homemade hot chocolate.

So in 2006, Kraft launched the Oreo wafer stick with white crème of Oreo but in the form of a rectangle wafer and coated in chocolate.

From the perspective of someone interested in making investments with 20 + year holding periods in mind, you need to be careful of owning banks because of the debt to equity levels involved in the investment, you need to be wary of technology companies because they must constantly be innovating to remain profitable and relevant (unlike, say, Hershey, which could stick with its business model of selling chocolate bars for the next century), and retail stocks which are always subject to the risk of a new low - cost carrier arriving on the block.

I was stuck in my homemade uniform with its pleated skirt and button - down blouse, and resigned to defending the virtues of chocolate chip cookies and a well - kept house.

Dust with a pinch of Cayenne pepper and garnish with cinnamon sticks, or dust with grated chocolate and garnish with dried red chiles.

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But they bake up into tender, deeply chocolaty muffins, with broad, puffy mushroom caps and chunks of semi-sweet chocolate sticking out of them and feature somewhat crackly tops.

The Big Cookie or BisCookie Lunch at the caf near me introduced me to the Big Cookie: mammoth wedges of biscotti instead of sticks, coated in chocolate.

Since they weren't as chocolaty as I wanted I just stuck extra chocolate chips on top of them and they were delicious.

1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice)

I love my new way of serving it: cut into cookie sticks and topped with candy or white chocolate.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

Break the meringue sticks into 5 - 6 cm pieces in length, and freely insert them on top of white chocolate whipped cream.

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

If the ball becomes loose or falls off, dip the end of stick in a little chocolate (for glue) to reattach.

Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

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

Ree starts with swirls of ganache inside the glass, plus along the rim, so candies can stick to the chocolate.

Gentle tapping of excess chocolate will help ensure the cookie dough remains on the stick for dipping.

One where the chocolate chips actually stay suspended in the batter and don't sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible...

Using paper straws and / or lollipop sticks, dip the end into the melted chocolate, and then insert into the round cereal treat, about half way into the side of the treat.

Typical Ingredients: 4 cups whole milk, 5 eggs, 3/4 cup sugar, 1/3 cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of butter and more white sugar.

Actually, I call this The BEST Allergy - friendly Chocolate Chip Cookie Dough Cups, but that's kind of a long name, so we'll just stick with Cookie Dough Cups.

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

I tend to stick to almond meal but now I am wanting to get a little more adventurous While we're on the topic of favorite nuts - I have to say chocolate covered almonds are my favorite indulgence!

In the past, I've attempted to cut corners (be forewarned)- the time I tried to stir in a blend of white chocolate chunks, semi-sweet chunks, and crushed peppermint sticks in place of the actual bark, didn't work out very well.

Making sure you get your daily dose of chocolate chips (and 9-1/2 sticks of butter)!

The peppermint stick need the support of the raft of chocolate beneath it, or else it just melts and leaves big pockmarks wherever the peppermint chunks were.

Instead of having the sugar, cornstarch, and flavoring (vanilla extract or real chocolate) dried up in the box how many eons ago, you add them yourself, fresh, in two shakes of a stick.

1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies

These are a slight variation from my regular chocolate chip cookies... I subbed some white chocolate for the milk chocolate chips but stuck with my usual ratio of 50 % butter and 50 % shortening.

For example, I'll let you in on my S'mores trick: stick the chocolate into the middle of the melty marshmallow instead of between the cracker and marshmallow.

Dip one end of a lollipop stick about 1/2 inch (1 cm) into the melted chocolate, then push it into a truffle ball so it goes about to the center of the ball.

Prepare something to hold the sticks upright as the chocolate coating hardens: a chunk of styrofoam, a block of florist foam, an upturned egg carton, half a melon, or even a block of cheese.

Place the truffle pops on a plate and refrigerate until the little ring of chocolate around the base of the stick is solidified, about 15 minutes.

Dip each truffle pop into the chocolate, making sure the melted chocolate reaches up to the ring of solid chocolate at the base of the stick to seal the ball completely with coating.

Tip: In order to get the cherry to stick, it helps to drizzle a little extra chocolate in the center of the cupcake prior to topping with the cherry.

At this point, stick your popsicle sticks into the molds, through the vanilla layer, stopping when you hit the top of the chocolate.

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I'm guessing this is a heaping cup of chocolate bits and 1 3/4 sticks of butter?

I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direcchocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars DirecChocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direcchocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direcchocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direcchocolate caramelized almond Perugina chocolate bars Direcchocolate bars Directions: 1.

To avoid making an entire pan of brownies and ending up with too many tempting extras, I made my skinny single - serving microwave brownie and diced it into tiny pieces, about the size of two miniature chocolate chips stuck together.

Dice the brownie into small pieces, about the size of two miniature chocolate chips stuck together.

They sent me a package of goodies including hot cocoa mix, chocolate sticks and baking chocolate along with measuring spoons and pie pan.

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

You will need 3 cups of milk, 1 Mexican chocolate tablet, 3 ounces of Kahlua, and 2 cinnamon sticks.

:) But the brownies got stuck in the back of my brain and I went back to my search, and ended up finding these: easy to make, calling for just a bit of chocolate, yielding a big 20x30cm full of brownies with that crackly, shiny top.