Spread this over the chocolate peanut butter rice crispy layer.
Spread over chocolate layer.
Pipe or
spread over the chocolate filling.
Not exact matches
Spread the
Chocolate Frosting
over the top of the cake.
If omitting oil, you will need to use a spreader or spatula to
spread the
chocolate over oat mixture, as it will not flow easily enough on its own.
Take 1/4 Cup of
Chocolate Fudge Sauce and
spread it
over the cake, making sure the poke holes are full.
To the cooled brownie, pour the melted
chocolate chips
over the top and even
spread.
Spread chocolate over nutty filling.
When cooled, melt the white
chocolate candy,
spread over the blondies and grate the remaining pumpkin kisses.
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.
Pour the
chocolate mixture
over the baked crust and
spread evenly.
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...
Spread half the chocolate cookie mixture into the cake pan, carefully spoon and spread the vanilla mixture over it, then carefully spoon and spread the remaining chocolate cookie mixture over th
Spread half the
chocolate cookie mixture into the cake pan, carefully spoon and
spread the vanilla mixture over it, then carefully spoon and spread the remaining chocolate cookie mixture over th
spread the vanilla mixture
over it, then carefully spoon and
spread the remaining chocolate cookie mixture over th
spread the remaining
chocolate cookie mixture
over the top.
Allow to sit for 2 minutes, then
spread the melted
chocolate all
over and set the crust aside to cool.
Spread melted
chocolate over the top of cheesecake and chill them in the refrigerator to set.
Pour the
chocolate over the oatmeal crumble layer and
spread until evenly distributed.
Spread the pie filling
over the crust, sprinkle with
chocolate chips, and top with lots and lots of crumble.
After the 10 minutes has elapsed, take the bars from the freezer and pour melted
chocolate over the bars,
spreading with a spatula to make smooth.
Chocolate Layer: Melt together all chocolate layer ingredients and spread over pepp
Chocolate Layer: Melt together all
chocolate layer ingredients and spread over pepp
chocolate layer ingredients and
spread over peppermint...
Spread the
chocolate glaze
over the top, allowing the glaze to drip down the sides.
Pour or drizzle
over the center of the
chocolate cheesecake and
spread to outer edges to help cover any cracks.
Layer the
chocolate bars
over the pressed dough and then
spread the marshmallow fluff evenly
over the
chocolate.
Let sit for a couple of minutes and then
spread melted
chocolate over baked brownie.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic
Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285
Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double
Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk
Chocolate Frosting 310 Tartine
Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark
Chocolate and Toasted Almond Semifreddo 338
Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk
Chocolate Frosting 357 Marshmallows 358
Spread coconut, cranberries, macadamia nuts and
chocolate evenly
over condensed milk.
5 — Once set, top each fudge bite with a teaspoon of nut butter (use the back of the spoon to flatten and smooth it out to the edges, then cover your nut butter with a drizzle of the left
over chocolate fudge (again use your spoon to cover your nut butter and
spread it to out to the edges).
Pour and
spread quickly
over the frozen dark
chocolate.
Spread whipped cream
over cold pudding - pie and sprinkle with shaved
chocolate.
Use a spoon to
spread melted
chocolate over half of the top of each cookie.
Drop the white
chocolate over the dark
chocolate and with a work
spread it
over to give it a marble effect.
Spread the
chocolate in a thin layer
over a piece of non-stick baking paper.
Once the caramel has cooled, pour the melted
chocolate over it and
spread out in an even layer.
Spread the
chocolate filling
over the crust, cover and refrigerate overnight.
Meanwhile, temper the milk
chocolate (see notes) and pour
over the chilled peanut butter mixture, using a rubber spatula to
spread it evenly and smooth it out.
I found that having the
chocolate thinner made it easier to
spread evenly
over each banana slice.
Use a small butter knife to
spread the
chocolate around the top and
over the sides.
After a few minutes they
chocolate will melt from the heat of the toffee and you can
spread it
over the whole pan.
Pastry chefs routinely
spread melted
chocolate over sheet pans, wait until the
chocolate is set to the exact right consistency, and then use a metal spatula (and considerable sleight of hand) to scrape up ruffles and ribbons and all kinds of extravagant shapes.
After fooling around in the kitchen for a while, I
spread a thin coat of melted
chocolate, paper thin, on a sheet of wax paper, smoothed a second sheet of wax paper
over the
chocolate, then rolled the whole thing up into a tight roll and slipped it into the fridge.
the residual heat will melt the
chocolate and you will be able to
spread it evenly
over the toffee.
Lastly, I melted the remainder of the dark
chocolate and
spread it
over the top of the caramel.
Melt 1 1/2 cups
chocolate chips with 1 / 4 - cup peanut butter in a saucepan, or just microwave them, pour
over caramel and
spread until even.
Once I'd
spread a layer of hot fudge sauce
over the ice cream, I topped it off with some crushed
chocolate sandwich cookies.
Spoon
chocolate over top of a cookie and
spread around with back of tablespoon.
Spread mixture evenly
over chocolate pudding layer.
Spread the frosting
over the top of the cake and top with chopped
chocolate chips.
Heat
Chocolate Hazelnut
spread in microwave until warm and fluid like (about 20 seconds) Drizzle
over skillet and then top with powdered sugar...
Next drizzle the melted
chocolate over the caramel, and
spread evenly.
Press into a lightly greased 9 x 9 inch (23 x 23 cm) pan,
spread the remaining
chocolate chips
over the top and gently press them into the batter, and bake for 25 minutes.
I made this and added peppermint drops to make a mint frosting, put that between two layers of
chocolate cake (if you can do chickpeas / garbanzo beans I have a good
chocolate cake recipe for you) then I made tour
chocolate frosting, let it cool a bit and poured and
spread over the cake, into the fridge until the
chocolate stiffened and After Eight cake was enjoyed by all.