Microwave 1
ounce chocolate with 1 tablespoon heavy cream 15 seconds or until cream starts to boil.
Not exact matches
Finally, no
chocolate chip cookie experience — be it inclusive of a cinnamon roll or not — is complete without milk, so as an added bonus, Cinnabon has also partnered
with Fairlife to give out free 8 -
ounce bottles of milk
with every Cookie BonBite purchase on National Cookie Day (while supplies last).
The restaurant rolled out its $ 5 All Star Meals featuring a charbroiled double cheeseburger, Spicy Chicken Sandwich, Natural - Cut Fries and a freshly baked
chocolate chip cookie paired up
with a 20 -
ounce fountain drink to wash it all down.
1 box Gold Cake mix 1 box
Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooki
Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2
ounces semi-sweet
chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooki
chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan
with non-stick cooking spray.
In a large saucepan over a very low heat gently melt 300 grams (10 1/2
ounces) of the white
chocolate along
with the condensed milk.
Sprinkle
with 2
ounces shaved semi-sweet
chocolate.
Ingredients 1 pie crust (I used this one,
with Spectrum vegetable shortening substituted for the butter) 1 1/2
ounces bittersweet
chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
Melt the remaining 100 grams (3 1/2
ounces) of white
chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base
with the back of a spoon.
Crispy Bottom Peanut Butter Pie
with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan
chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
chocolate chips 2 cups vegan puffed rice cereal 8
ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract
Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce (recipe follows)
Nature's Bounty Optimal Solutions Protein Shake
Chocolate, 16
Ounce Jar, Protein and Vitamin Shake Mix for Women,
with Added Nutrients
(and wishing that scharffen - berger sold their
chocolate in 7
ounce packages so that i didn't wind up
with this little bit left over each time.)
This is a classic and versatile dessert
with endless flavor variations; coffee creme brulee (add 1 1/2 tablespoons of instant espresso powder into the hot cream), lemon (add a few tablespoons of freshly grated lemon peel), and
chocolate (melt 6
ounces of
chocolate with the cream).
Chop 6
ounces of any dark
chocolate (or use
chocolate chips) and put it into a stainless steel bowl
with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1 tablespoon of vegetable shortening — but not margarine).
So I thought, I should probably share my gram measurements for your recipe
with others who don't get the hang of cups and
ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
For each cup of hot
chocolate, combine 1/4 cup of cocoa mix
with 8
ounces of hot milk.
Pulse in 4 1/2
ounces (about 1 1/2 tablets) coarsely chopped Mexican
chocolate (some larger chunks will remain), or chop finely
with a knife and stir into flour mixture.
Sprinkle batter evenly
with coconut, 1 (12 -
ounce) package semisweet
chocolate morsels, and chopped pecans.
Vegan alternative: in a double - boiler or the microwave, melt 4
ounces of chopped certified - vegan dark
chocolate with 1 teaspoon coconut oil.
I made this last night
with Lyle's, loosely packed light brown sugar, a heaping portion of the cocoa powder, about 8
ounces of good Belgian semi-sweet
chocolate, and 200 ml heavy cream (so closer to 3/4 cup I think?
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6
ounces milk
chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy
chocolate, coarsely chopped - SLIM FAST
CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy
CHOCOLATE PROTEIN SHAKE MIX * 6
ounces semisweet
chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy
chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled
with her healthy version.
Milk
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
Chocolate Ice Cream
with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk
chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and 1/4 cup semi sweet
chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate, finely chopped — the original recipe called for 8
ounces of milk
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
7 - 8
ounces high quality dark
chocolate (70 percent or higher) or unsweetened baking
chocolate sweetened
with 5 packets of stevia
Mix one big package of Jell - O Instant Vanilla
Chocolate Chip pudding and pie filling (3.91
ounces)
with 1 3/4 cups cold milk.
Toss the walnuts and 6
ounces of
chocolate chips
with 2 tbsp.
Cherry ice cream
with white
chocolate from here 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g) sugar pinch of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4
ounces) white
chocolate, melted Put cherries, milk, 1 cup (240 ml) of the cream, sugar, and salt into a medium saucepan.
You can easily make Stracciatella ice cream
with Italian - style
chocolate chips: Drizzle pure melted dark or milk
chocolate (about 5
ounces, 140g) over the almost - frozen mixture, then stir, breaking up the ribbons of
chocolate as they start to freeze, to create little «chips».
1 (18.25
ounce) package
chocolate fudge cake mix with pudding (such as Betty Crocker ® Triple Chocolate Fudge
chocolate fudge cake mix
with pudding (such as Betty Crocker ® Triple
Chocolate Fudge
Chocolate Fudge cake mix)
You may have thought that
chocolate would be off limits when in fact 1
ounce of
chocolate made
with 100 % cacao powder contains only 3 grams of net carbs.
Ingredients: 1 cup (2 sticks) butter, softened 1 cup packed light brown sugar 2 cups all - purpose flour 1 1/2 cups uncooked old - fashioned oats 2 teaspoons grated orange peel 2 cups (12
ounces) semisweet
chocolate chips 1 cup sweetened dried cranberries (can be substituted
with raisins) 1 (8 -
ounce) package cream cheese, softened 1 (14 -
ounce) can sweetened condensed milk
Melt the 3
ounces of
chocolate in the microwave (in 30 second intervals, mixing
with a rubber spatula until it is melted), and then after letting it cool for a few moments add to the batter mixing until incorporated.
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3
ounces dark
chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark
ChocolateChocolate)
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1
ounce unsweetened
chocolate, melted (melted this
with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
To make filling: Place 1/2 cup of the cream in a microwaveable bowl
with the 12
ounces of
chocolate.
6
ounces good - quality dark
chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or orange marmalade
Graze Dark
Chocolate Cherry Tart, Sweet Snack Mix
with Almond Nuts, Dried Cherries and Belgian Dark
Chocolate Buttons, 1.6
Ounce Box, 9 Pack
Quinoa Cookies ($ 4.49 per 8 -
ounce box) are available in two flavors — Cranberry Pecan and Almond
Chocolate Chip — and are also made
with rice flour, milled chia, and agave.
1 pound 6
ounces premium Mexican
chocolate ice cream (about 3 1/2 cups packed), or regular
chocolate ice cream
with a pinch each ground cinnamon and ground chiles
In each of two glass coffee mugs, add 1 1/2
ounces of almond liqueur (such as Disaronno), then top off
with the
chocolate mixture.
It's made
with 3/4 cup (6 fluid
ounces) heavy whipping cream and 8
ounces dark
chocolate, chopped.
In a medium heatproof bowl, combine the 3
ounces of chopped
chocolate with the butter.
To a large, microwave safe bowl, add the butter along
with 2
ounces of the
chocolate, and microwave for 30 second intervals, stirring after each interval, until the
chocolate is smooth and melted.
Drop the peanut butter mixture onto the brownie batter and sprinkle
with the remaining 2
ounces of the
chocolate.
ingredients WHITE
CHOCOLATE CHEESECAKE WITH STRAWBERRY JAM 16 ounces white chocolate (chopped with a serrated knife) bubble wrap (cut into a 2 - inch by 8 - inch strip) 1 small store - bought cheesecake 1 cup strawberry jam 1 lime (zested) 4 ounces white chocolate (in
CHOCOLATE CHEESECAKE
WITH STRAWBERRY JAM 16 ounces white chocolate (chopped with a serrated knife) bubble wrap (cut into a 2 - inch by 8 - inch strip) 1 small store - bought cheesecake 1 cup strawberry jam 1 lime (zested) 4 ounces white chocolate (in a bl
WITH STRAWBERRY JAM 16
ounces white
chocolate (chopped with a serrated knife) bubble wrap (cut into a 2 - inch by 8 - inch strip) 1 small store - bought cheesecake 1 cup strawberry jam 1 lime (zested) 4 ounces white chocolate (in
chocolate (chopped
with a serrated knife) bubble wrap (cut into a 2 - inch by 8 - inch strip) 1 small store - bought cheesecake 1 cup strawberry jam 1 lime (zested) 4 ounces white chocolate (in a bl
with a serrated knife) bubble wrap (cut into a 2 - inch by 8 - inch strip) 1 small store - bought cheesecake 1 cup strawberry jam 1 lime (zested) 4
ounces white
chocolate (in
chocolate (in a block)
Filling 8
ounces bittersweet
chocolate, coarsely chopped 1/2 cup brown sugar 2 teaspoons ground cinnamon 4 tablespoons unsalted butter, room temperature 1 large egg, lightly beaten
with 1 tablespoon heavy cream, for egg wash
Like Straus Family Creamery Organic Cream - Top Milk, the
chocolate milk is sold in reusable glass 32 -
ounce bottles made
with up to 30 % recycled glass.
Double cacao pudding (also refined sugar - free)-- replace the dark
chocolate with two
ounces of cacao butter and increase the cacao powder to 6 tablespoons and the maple syrup to 1/2 cup.
Melt butter
with 1 cup (6
ounces) White
Chocolate wafers in top of double boiler over low heat, stirring constantly until smooth.
If you're not tempering your
chocolate, you can use any number of
chocolate bars you'd like, but if you're tempering, you need to use at least 12
ounces (some sources say a pound, but I didn't have any issues
with slightly less).
Dry ingredients: 2 1/4 cups Whole Wheat Pastry Flour 3/4 cup / 4 oz / 115g sugar 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt Wet ingredients: 3/4 cup silken tofu, blended
with 1 - 2 tablespoons water 1 cup / 240 ml olive oil 3/4 cup / 180 ml hemp milk (original flavor) 1 1/2 tablespoons fresh rosemary, finely chopped 5
ounces / 140 g bittersweet
chocolate (70 % cacao), chopped into 1 / 2 - inch pieces 2 tablespoons sugar for top crunch
Sweet Cheese
with Lavender and
Chocolate: Prepare the sweet cheese: Combine 2
ounces of cream cheese and 4
ounces of mascarpone cheese (both at room temperature) in a bowl.