Sentences with phrase «semisweet chocolate and butter»

In the top of a double boiler or in a bowl set over (but not touching) a pan of simmering water, melt the semisweet chocolate and butter with the espresso.

Place the unsweetened chocolate and 4 ounces semisweet chocolate and butter in a microwave safe bowl.

Not exact matches

Add the butter and semisweet chocolate to a medium saucepan.

I made a loaf last night with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the sugar to 1/2 cup and used 1/3 cup of brummel yogurt spread in place of the butter.

2 - 3 cups mini or regular semisweet chocolate chips (or 1 cup each semisweet, peanut butter, and white chocolate chips)

Semisweet chocolate (sugar, chocolate liquor, cocoa mass, cocoa butter, soy lecithin (emulsifier), vanillin (artificial flavor)-RRB-, cranberries, sugar, sunflower oil, natural and artificial flavors, gum arabic, confectioners glaze Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Although I love the combination of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners&raqChocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners&raqChocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners&raqchocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar

Rainbow Sprinkles, Chocolate Sprinkles, Semisweet Baking Bits, Gummi Bears (12 Flavors), SKOR ® Bits, Crushed Chocolate Sandwich Cookies, Chopped Andes Mints, Mini Peanut Butter Cups, Mochi Rice Cakes (Rainbow), Chopped Peanuts Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped

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.

Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.

Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT], WHOLE GRAIN ROLLED WHEAT, SOYBEAN OIL, WHOLE WHEAT FLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRY MILK), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE, SUGAR, MALTED BARLEY FLOUR, SALT), PEANUT BUTTER SPREAD (PEANUTS, SUGAR, PALM OIL, SALT), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), INVERT SUGAR, PEANUT FLAVORED CHIPS (SUGAR, PALM KERNEL AND PALM OIL, PARTIALLY DEFATTED PEANUT FLOUR, LACTOSE, DRY WHEY, DEXTROSE, CORN SYRUP SOLIDS, SOY LECITHIN, SALT, VANILLIN [ARTIFICIAL FLAVOR]-RRB-, CORN SYRUP SOLIDS, GLYCERIN.

Pure milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin, vanillin), semisweet chooclate (sugar, chocolate liquor, cocoa butter, soy lecithin, vanillin), corn syrup, whey powder, malted milk powder, sugar, malt syrup, coconut oil, glycerol, monostearate, artificial flavor, sugar, cocoa butter, whole milk powder, soy lecithin, vanilla, gum arabic, confectioner's glaze Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Pure milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin, vanillin), sugar, corn syrup, sweetened condensed milk, vegetable fat, butter, hazelnuts, soy lecithin, salt, natural flavors, sugar, cocoa butter, whole milk powder, vanilla, semisweet chocolate (sugar, chocolate liquor, cocoa butter, soy lecithin, vanillin), confectioner's glaze, gum arabic, natural and artificial flavors Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

First some prep: Place 1/2 cup semisweet chocolate chips and 6 tablespoons butter in a microwave - safe bowl and microwave on half - power for 1 minute, or until melted.

To make crust, melt butter and semisweet chocolate chips in a heavy saucepan over low heat.

Ingredients: Crust 1 1/4 cups all - purpose flour 3/4 cup confectioners» (powdered) sugar 1/4 cup unsweetened cocoa powder 3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces 1/2 cup miniature semisweet chocolate chips

This giant version of the classic childhood candy bar favorite can be made with milk, semisweet, or bittersweet chocolate, but we highly recommend using bittersweet chocolate — aka dark chocolate — for that oh - so - delicious mix of rich chocolatey flavor and sweet - salty peanut butter crunch.

Around 1930 Ruth Wakefield, who owned the Toll House Inn in Massachusetts, decided to cut up chunks of Nestle's Semisweet Yellow Label Chocolate bar and add them to a rich butter cookie dough.

The second time I used coconut flour as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet chocolate chips.

For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth.

These cupcakes possess a surprising texture, due to a chunky peanut butter batter and filling of melted semisweet chocolate chips.

In a separate bowl, microwave both the semisweet and milk chocolate chips, along with the other 1/2 cup peanut butter until melted and smooth.

Mississippi Mud Pie Crust: 1 2/3 C all - purpose flour 2 TBSP unsweetened cocoa 1 1/2 sticks unsalted butter, cubed and cold 2 TBSP sugar 3 - 4 TBS cold water Filling: 1 1/2 sticks unsalted butter 1 3/4 C packed light brown sugar 4 eggs 4 TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2 C half and half Topping: 1 C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl.

* 2 tablespoons water * 1/2 cup (1 stick, 8 Tablespoons) butter, cut into 8 pieces * 1/8 teaspoon salt * 1 cup sugar * 1/4 cup lightly packed light brown sugar * 1/4 teaspoon baking soda * 1 teaspoon vanilla extract * 1 cup bittersweet or semisweet chocolate chips (or 6 ounces chopped) * 1 cup Guittard Christmas Smooth and Melty Mints

1 disk Martha Stewart Test - Kitchen Pie crust 1/3 cup all - purpose flour, plus more for surface 1/2 cup sugar Pinch of salt 2 eggs, lightly beaten 3 tablespoons bourbon 1/2 cup sorghum bourbonbarrelfoods.com is Martha's recommended resource 1 cup pecans (4 ounces), toasted and coarsely chopped 4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup) 1 stick unsalted butter

Marcona Almonds, Olive Oil, Semisweet chocolate (Sugar, Chocolate liquor, Cocoa Butter, Soy Lecithin (an emulsifier), and Vanilla), Confectionerchocolate (Sugar, Chocolate liquor, Cocoa Butter, Soy Lecithin (an emulsifier), and Vanilla), ConfectionerChocolate liquor, Cocoa Butter, Soy Lecithin (an emulsifier), and Vanilla), Confectioner's Glaze.

2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained

In 1930 at the Toll House Inn in Massachusetts she decided to cut up chunks of Nestl?s Semisweet Yellow Label Chocolate bar and add them to a rich butter cookie dough.

For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butterChocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter miButter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butterchocolate squares, cool slightly, and add to the butter and peanut butter mibutter and peanut butter mibutter mixture.

Ingredients 2 cups all - purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon pumpkin - pie spice 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, rom temperature 1 cup sugar 1 large egg 1 can (15 ounces) pure pumpkin purée 4 ounces semisweet chocolate, chopped method 1.

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

While the bottom chocolate layers of the bars firm up, make the rest of the chocolate shell: Add the remaining 3 cups of semisweet chocolate chips and 1 cup and 2 tablespoons of unsalted butter to a double boiler.

Ingredients: 1 cup butter, softened 1 cup sugar 1 large egg 1 teaspoon vanilla extract 3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon grated orange rind 1 1/2 teaspoons orange extract 2 (1 - ounce) squares semisweet chocolate, melted and cooled

Ingredients: 1 cup heavy cream 3 tablespoons granulated sugar 2 tablespoons butter 1/4 cup very strong espresso 1/4 cup semisweet or bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoons cold water 1/2 cup sour cream 1/2 cup Mascarpone Cheese Whipped cream and chocolate - covered coffee beans for garnish (optional)

Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture iChocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture ichocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture ichocolate is melted and mixture is smooth.

I melted 6 oz semisweet chocolate chips in the microwave and spread it on a buttered piece of wax paper.

The theme throughout the layers is cookie butter (aka Speculoos or Biscoff spread)-- melted into the semisweet chocolate, white chocolate, and cookie dough throughout.

Melt the butter and 4 oz of semisweet chocolate together over low heat or bain - marie.

You can use crunchy peanut butter instead of the creamy one and milk chocolate instead of the semisweet one, use whatever you like best.

The story goes that one day in 1930 she cut a Nestles Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough.

It's best for melting into other ingredients like butter and cream, because the consistency of the chocolate is chalky, without the smooth richness of bittersweet or semisweet.

16 ounces semisweet chocolate 1 cup butter 10 eggs, separated 1 1/2 cup sugar Met the chocolate and butter in a double broiler.

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan 1/4 cup unsweetened cocoa powder, plus more for pan 3/4 cup all - purpose flour, (spooned and leveled) 1 teaspoon ground ginger 1 teaspoon pumpkin - pie spice 1/2 teaspoon baking soda 1/2 cup packed dark brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners» sugar, for dusting (optional)

6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cookingbutter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cookingButter or nonstick cooking spray

Place peanut butter, milk, and semisweet chocolate chips in a saucepan; cook over low heat until chips melt (about 3 minutes).

Melt butter and 2 ounces semisweet chocolate in a microwave.

Melt semisweet chocolate chips and butter for about 30 - 45 seconds in the microwave.

Place semisweet chocolate chips and 1/4 c. butter in a microwave safe bowl.