Sentences with phrase «use the chocolate sauce»

When you get ready to use the chocolate sauce / or caramel sauce from fridge... do you just heat in microwave?

The chocolate sauce was wonderful and is a great recipe on its own for wherever you want to use a chocolate sauce.

We use our chocolate sauce dip.

Not exact matches

I use them in everything from pasta sauces to smoothies and soups to sushi and even chocolate brownies!

I know it sounds very strange to put avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying as using this is very creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate sauce...

Of course, it was still used in traditional Mexican mole sauces, but in other parts world, people wanted sweet, not heat, in their chocolate.

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I used to love ice cream with chunks and gooey swirls — chocolate chips, brownie bits, cookie crumbles, caramel, chocolate sauce you name it.

You can use either zero - calorie syrup, chocolate sauce, a bit of melted dark chocolate or just some date syrup like I did here:)

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

The timing of this recipe couldn't have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk with his chocolate - anything).

This smoothie uses the fastest «chocolate sauce» you can make and gives them smoothie a bit of chocolate goodness.

1 cup unsalted butter 1/4 cup unsweetened cocoa powder 1/2 cup caramel sauce (I used Fran's because it's awesome) 4 ounces semisweet chocolate, melted 4 - 5 cups powdered sugar

Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer

Cassie's Tip: There are so many ways that you could adapt this to make it your own: use milk chocolate or white chocolate chips in addition to or instead of the butterscotch; use Rice Krispy's Cereal instead of oatmeal (or any of your favorite cereals); add chocolate chips to the crust mixture; add peanuts to the crust mixture; sprinkle nuts, chocolate chips, or drizzle caramel or chocolate sauce over the caramel mixture... see what I mean?

I was planning on an All Chocolate Sundae project using dark and white chocolate ice - cream, chocolate brownies and chocolaChocolate Sundae project using dark and white chocolate ice - cream, chocolate brownies and chocolachocolate ice - cream, chocolate brownies and chocolachocolate brownies and chocolatechocolate sauce.

Well, Michelle, I used the dark caramel sauce in your Chocolate Chip Cookie Bar recipe and OH MY WORD!

It is actually quite similar to my easy and healthy chocolate sauce, but uses light coloured superfood powders instead of cocoa and carob.

I had choux piped out in the freezer, I made the chocolate sauce ahead of time and I used shop - bought ice cream, so making a little pastry cream was no big deal.

Hi Taylor, I used this sauce in the chocolate salted caramel cupcakes I made and it worked perfectly.

I drained the now slightly discoloured coconut oil off (I will use it in baking) and poured the glug of chocolate in a jar — it will make good nutella or I will heat it and use it as a chocolate sauce when our grandson comes to visit.

His new cookbook shares 100 Mediterranean - inspired recipes, such as lentil skillet bread, hearts of palm calamari with cocktail sauce and lemon - caper aioli, pappardelle bolognese (using handmade pasta), and decadent dark chocolate cake with figs and hazelnuts, that take vegan cooking to a whole new level and are sophisticated enough to serve at just about any dinner party, which make me especially excited about this book.

So I enlisted the help of my local foodie / blogger friend, Natasha, and we came up with a dessert table concept using chocolate cake soil, mixed meringues, two types of sweet and salty popcorn, two types of salted caramel sauce, fresh strawberries and whipped mascarpone cream placed directly onto a brand new tablecloth.

For # 10 you can do the same, use a heavy duty sauce pan to melt your chocolate + shortening over low heat, whisking constantly.

Instead of gingersnaps, I'm thinking of using this to fill chocolate cups and drizzeling with salted caramel sauce.

However, I do have a sweet tooth and needed a chocolate fix today so here's how i made it: I used whole wheat flour and apple sauce, and increased the baking soda and baking powder to 1 teaspoon each because for some reason whenever I bake ANYTHING it never rises enough (maybe my baking powder is too old?).

Use a spatula to stir around and take the sauce pan off the heat just as the chocolate starts melting.

If you use stove - top instead of microwave, melt marshmallows with cream in a sauce pan and melt chocolate in bain - marie (hot water bath) separately.

Working with one cookie at a time, submerge it into the chocolate sauce and use a fork to flip it over and coat all sides.

Using a rubber spatula, stir the chocolate chips until they melt completely and you have a smooth, glossy chocolate sauce.

This time it's from Hannah of Corner Cottage Bakery who has given a savoury twist to this month's theme with her duck breast with red wine blackcurrant and chocolate sauce using blackcurrant jam.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sUsing Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners susing cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sugar.

It can also used as a base for ice cream or crème patissère or as a sauce for some dry cakes, dark chocolate cakes etc..

Use homemade chocolate sauce for any dessert you like.

Yes, I would use 1 1/2 cup Swerve in cookies, 1 cup in the caramel sauce (not, swerve will crystallize a bit where JLS or xylitol won't), and 1/4 cup in the chocolate drizzle.

The chocolate was 70 % and it was delicious, but next time I would probably use a 62 % cocoa so the leftover chocolate sauce would be not as bitter.

Let the bars cool in pan completely before topping with chocolate sauce (if using).

It's a really versatile recipe, the caramel sauce can be used as a dip for fruit, drizzled on raw banana ice cream (freeze chopped bananas and blend in a food processor to create healthy ice cream), stirred into oats or even used to sweeten smoothies or hot chocolate.

Or use the rest of your heavy cream with: Creamy Alfredo Sauce Lemon Basil Shrimp Pasta Chocolate Fudge Tartlets

for the frosting: 113 grams (8 tablespoons) unsalted butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream

(Main graphic top L - R) Southwestern Migas (Scrambled Eggs, Green Chile and Tortillas), Swiss Chard Leek Quiche, Shrimp and Grits, Green Chile Chicken Mushroom Soup, Smoky Polenta with Aged Cheddar, Apple, Carrot, and Pecan Slaw with Curry Dressing Recipes for photos used in article: Fiery Chocolate Shots, Southwestern Pork Stir Fry, Persimmon Cranberry Parfait, Red Chile Garlic Bread with Manchego Cheese, Chile Pequin Pepper Sauce, Shepherd's Pie, New Mexico Style, Green Chile Pecan Cheese Spread

SOFT - 1 part chocolate: 2 parts cream For Whipped Ganache, use as chocolate sauce, drinking chocolate, or pour into tart shells and let set for a creamy tart filling

1 c strong - brewed coffee, cooled 1 c almond milk 3 oz dark chocolate, melted 2 tsp raw honey 2 c ice 1 tbsp shredded coconut, toasted and separated into 1/2 tsp amounts 1/2 c canned coconut milk, whipped 1 tbsp caramel (you can use store - bought or try making this paleo caramel sauce which is amazing) Chocolatechocolate, melted 2 tsp raw honey 2 c ice 1 tbsp shredded coconut, toasted and separated into 1/2 tsp amounts 1/2 c canned coconut milk, whipped 1 tbsp caramel (you can use store - bought or try making this paleo caramel sauce which is amazing) ChocolateChocolate shavings

I think I would use the fudge sauce even if I used the chocolate cookie crust.

Use a fork or a small plastic squeeze bottle to drizzle dark chocolate sauce back and forth on cookies.

That's right, we created a rich sauce using a blend of soy, rice wine vinegar, seasonings, and chocolate - peanut butter cups.

I bet there are a million good uses for that chocolate - coffee sauce, in addition to your chilly Irishman.

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

Chocolate Cake with Caramel Sauce — you can use this refined sugar free caramel sauce recipe to make other goodies, like caramel tSauce — you can use this refined sugar free caramel sauce recipe to make other goodies, like caramel tsauce recipe to make other goodies, like caramel tarts.