Sentences with phrase «of melted chocolate into»

, pour desired amount of melted chocolate into molds (I used heart - shaped silicone muffin cups).

Pour about 1 Tablespoon of the melted chocolate into the bottom of 12 muffin cups (silicon work best) and rotate the muffin cup to coat the sides (I haven't tried paper liners, but they might stick!).

Scoop one teaspoon of melted chocolate into each cup.

Spoon 1 tablespoon for big cups or 2 teaspoons for mini cups of melted chocolate into the bottom of each of the cups.

Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment.

Once melted drizzle about a teaspoon or so of melted chocolate into mini muffin cups then carefully and slowly rotate the cups to line the sides with the melted chocolate but not all the way to the top.

Spoon 1 tablespoon of melted chocolate into each paper liner.

Spoon a small amount of melted chocolate into the bottom of muffin tin lined with parchment or silicone baking cups.

So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon....

Spoon a little bit of melted chocolate into each of the muffin liners, spreading a thin layer up the edges of the liners.

Spoon about 1 tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom.

Not exact matches

The rest of the recipe is pretty standard — whisk a couple of eggs and some vanilla into the melted matcha mixture, fold in some dry ingredients and chocolate chips.

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!

They'll melt from the heat of the warm graham cracker base, then you can spread the melted chocolate into a smooth layer with a rubber spatula.

Somehow, using a small paint brush to spread the melted chocolate into the molds reminds us of painting in kindergarten, where there were no mistakes.

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

- Drop each donut hole into the melted chocolate, then spoon it out and tap the spoon on the side of the bowl to remove excess.

Every time I bite into a slice, I'm overwhelmed by the delicious banana flavor with melted bits of chocolate chips.

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

Beat the melted chocolate into the remaining 2/3 of the mixture, then use a wooden spoon or spatula to fold the crumbled cookies into it.

Even though the pan had been in the freezer with the nougat layer for about 30 minutes, it was not cool enough yet and when I added the chocolate layer it kind of melted into the nougat.

If you stop after putting in the rice crispies, put into greased 9 × 13 pan and while still warm sprinkle a bag of chocolate chips over the top and cover for about 5 mins, and then spread the melted chocolate around the top...

Melt the chocolate chips in a saucepan over medium - low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.

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

Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with chopped white chocolate and French Burnt peanuts.

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.

This time I dipped the tops into melted white chocolate and sprinkled them with gold sanding sugar, before stacking them with the chocolate hazelnut cream puffs into a tree - shaped structure supported by a glue made of basic white icing.

Stab a skewer into a brownie bomb, Dip it into the bowl of melted chocolate and make sure the whole brownie ball is covered.

They melt together into a delicious, chocolate nutty explosion of flavor.

I whip up that batter, take out about 1/3 of it into another bowl with some melted chocolate and cocoa... whip away.

Spoon melted chocolate into base of lined tins, approximately 1/3 full.

ONLINE EXCLUSIVE 12oz cellophane bag of rich and buttery white chocolate to melt into your coffee or hot cocoa at home.

Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick.

Pour the melted dark chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.

Melt the chocolate over a bain - maire and dip each piece of peel into the chocolate.

Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.

This is done by stirring the remaining 5 ounces (155 grams) of finely chopped chocolate (in three batches) into the melted chocolate.

Melt chocolate in 20 - second increments in the microwave, and roll each of the balls into the 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.

One at a time, dip half of each orange wedge into the melted chocolate then lay flat on prepared baking sheet.

It is not the result of being especially rich with cream or stiff from eggs, but because chocolate is melted into the pudding at the end, firming up the custard as it cools.

Try melting Enjoy Life Chocolate Chips (no dairy, so soy) into molds — there are lots of fun shapes.

Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup.

The dark chocolate, since it's chopped instead of using chips, melts into these gorgeous ripples of richness throughout, balanced by just a kiss of sea salt scattered on top.

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.

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.

Scrape the melted chocolate into the remaining 2/3 of the frosting and beat until incorporated.

Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.

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.

So I created my own formula for making protein bars and ever since, there's been a plethora of protein bar recipes online that follow my method of 1) mixing a batter, b) moulding the batter into bars, and 3) and coating the bars in melted chocolate (here's a video of me making them).