Sentences with phrase «pieces of chocolate into»

To do this, break the pieces of chocolate into a basin and add 3 1/2 fl oz (100mls) warm water.

And if you've got a dark chocolate bar (70 - 80 %) lying around, you can break it up and cram small pieces of chocolate into the date along with the other ingredients.

I made one small change to the recipe: right before they go into the oven, I push a small piece of chocolate into the middle of each souffle.

In times of duress, dunk a piece of chocolate into your emergency peanut butter supply.

Not exact matches

I even added into the centre some nuts or raisens or a piece of dark chocolate to make it fun!

Assembly 1 cup blueberries (optional) 1 cup raisins (optional) 1 - 2 oz of dark chocolate (optional)-- ground into small pieces, plus more for garnish

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

Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water.

However, if you only have (or prefer) a block of chocolate, you will need to chop it into small pieces before making this recipe.

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

The original recipe comes from an old Hershey's cookbook for fudgy brownies but after a few tweaks I turned them into irresistible double chocolate cookies packed with 1 cup of Reese's pieces.

There are just a few baked goodies that instantly remind me of her including shortbread (made into little thumbprint cookies with a piece of maraschino cherry on top), an incredible chocolate cake that was made with zucchini (and yes I knew about it!

Johanna at the Green Gourmet Giraffe Blog made an amazing sounding Violet Crumble Ice Cream as part of her Australia Day celebrations — the ice cream includes broken up pieces of Violet Crumble, an Aussie chocolate - covered honeycomb bar stirred into a no churn condensed milk and cream base.

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

Depending on which of the many legends you subscribe to, the fateful moment may have happened when a bar of Nestlé semisweet chocolate jittered off a high shelf, fell into an industrial mixer below, and shattered, or when Mrs. Wakefield, in a brilliant move to make her Butter Drop Do cookies a bit sexier, chopped up a bar of chocolate and tossed in the pieces.

Place one piece of mini chocolate chip cookie dough into each muffin cup and flatten slightly (each cup should be filled almost halfway).

Then cut squares into halves, leaving about 20 pieces of white chocolate.

1/2 cup of Justin's Dark Chocolate Peanut Butter Cups cut into small pieces (you can use the mini's or regular sized)

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.

Sprinkle the chocolate chips (or Hersheys chocolate bar pieces) into an even layer on top of the marshmallow fluff.

I didn't have cacao nibs, so I pressed a piece of 77 % dark chocolate into the center of each muffin instead.

Can you imagine biting into a piece of solid chocolate shaped like a wrench, or receiving an edible chocolate running shoe filled with candies?

To make chocolate egg filled cookies, you place a small amount of [chilled] dough on the [greased] pan, then you press the chocolate into the dough, then you mold another [larger] piece of dough to cover it.

You will start with the selection of the total quantity of chocolate pieces that will go into each box of chocolates.

Break the 10 oz of chocolate into pieces.

I made mine into little bite sized pieces and just added a dollop of melted chocolate on top.

Allow 25g of chocolate per mousse, chop it up into little pieces and put the chocolate into separate bowls for each flavour.

Chocolate Spiders: Take the warm Chocolate Coconut Macaroons and press two candy eyes and pieces of licorice into each side of the cookies for «legs».

Press 1 chocolate piece into the center of each cake.

Ingredients 1 tbs olive oil 1 onion, finely chopped 1 organic free - range chicken, cut into at least 8 pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate

The «chunk» in the title comes from the chocolate - instead of opting for chocolate chips (which you can totally do) I chopped up a chocolate bar into 1/4 ″ - 1/2 ″ pieces.

Just make a batch of Chocolate Macaroons and then while they're still warm from the oven press two candy eyes, along with short pieces of black licorice (for «spider legs»), into the cookies.

They made a chocolate cake that they smashed up / shattered into randomly sized pieces that they mixed with dollops of whipped cream, yogurt and berries.

Break up chocolate into pieces and add to top of double boiler.

Cut up two squares of chocolate (into small pieces) and stir through the mixture.

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 teaspoon of baking powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)

A good quality chocolate has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and a wonderful «snap» when you break it into pieces.

She was out of nuts so she substituted a Nestle chocolate bar which she broke into little pieces.

The peanut butter doesn't fully mix into the egg white so the finished cookie has chunks of soft peanut butter surrounded by the crispy shell of the meringue and the rich chocolate pieces.

Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful «snap» when you break it into pieces.

Dip each strawberry into the white chocolate mixture and set on a piece of parchment paper.

As for the cookie pieces, the filling of the cookies melted into the batter and while the chocolate wafers stayed ever so slightly crisp, maintining a different texture than the rest of the cake.

To make the chocolate glaze for the top place the chocolate pieces into a small bowl and add about 1 cup (220g) of the hot cocoa syrup.

Even me, who doesn't really care for chocolate can't wait to bite into a corner piece of the brownie right -LSB-...]

Place melted chocolate in a low, shallow bowl and dip skewered bananas into the chocolate, using a spoon to help drizzle chocolate over the top half of each banana piece.

Bake for approximately 22 - 25 minutes, until toothpick inserted comes out clean (check in a few spots because you might be dipping the toothpick into a piece of melted chocolate).

Pour the «white chocolate» into a bowl and stir in the Qnola, breaking up any large pieces of the freeze - dried strawberries and blackberries.

I like to use a good quality dark chocolate, one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and wonderful «snap» when you break it into pieces.