40 butter chocolate added sugar Recipes

natural no-sugar-added peanut butter, sugar-free vanilla extract, egg, lightly beaten, baking powder, splenda brown sugar blend, semi-sweet chocolate chips (optional)

applesauce, unsweetened, creamy peanut butter, sugar, eggs, flour, baking soda, salt, cocoa, brown sugar

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

butter , this is 3 tbsp of melted , i would say that you could get away with 2 1/2 tbsp melted (50 g), eggs , if your are very large i would recommend that you only use 1 egg, sugar (85 g), sweetened coconut, lime peel (or lemon peel, i used 1 tbsp and added an extra tbsp of coconut), bittersweet chocolate (or your preferred chocolate type)

roughly a century ago , the founder of wellesley college held that, pies, lies, and doughnuts should never have a place in wellesley college. students honed their fudge-making skills in secret. we wanted to see what all the fuss was about. here s what we discovered, test kitchen discoveries, it seems decades of chocolate overload have desensitized the modern palate , and far more chocolate flavor was required of our cake. we substituted some of the bar chocolate for cocoa powder bloomed in hot water to deepen its flavor., our thick , fudgy frosting required an extra-sturdy cake to support it. all-purpose flour in place of pastry flour gave the cake more stability., traditional recipes called for thick sour milk, an ingredient we weren tsp quite prepared to call for. instead, we used buttermilk to give our cake a hint of tang., our filling recipe needed to be simple, so we immediately scrapped anything that required a candy thermometer. we found an unexpected solution that called for evaporated milk., our frosting kept falling apart when we added chocolate to the warm sugar mixture. the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.

softened butter (unsalted ), sugar, sour cream, flour, salt, baking powder, two 20 0z each cans cherry pie filling (no sugar added kind), sugar, brandy or cherry liqueur (optional), heavy whipping cream, thick sour cream, powdered (confectioner s) sugar, chopped walnuts, chocolate shavings, rainbow sprinkles

whole wheat flour, dry oatmeal, powdered milk (or add milk to wet mix instead), sugar, salt, baking powder, powdered eggs (in dry mix ) or 1 egg (added into wet mix), mashed fruit or 1 cup bananas or 1 cup applesauce or 1 cup yogurt or 1 cup mashed pumpkin or 1 cup zucchini or 1 cup carrots or 1 cup beans or 1 cup potatoes or 1 cup peanut butter, oil (if using peanut butter above do not add in extra ), water (or milk if no powdered milk in dry mix), vanilla, raisins or 1 cup chocolate chips or 1 cup dried apples, slices or 1 cup banana chips or 1 cup blueberries or 1/2 cup nuts, egg (in wet mix if no powder in dry mix), sugar (if mashed fruit or additive is not sweet), cinnamon or 1 tsp pumpkin pie spice, cocoa powder, molasses

cream cheese, heavy cream, no-sugar-added peanut butter, sugar-free instant chocolate pudding mix

natural-style peanut butter, cocoa powder, equal sugar substitute, coconut oil, heavy whipping cream, crushed pecans

milk, creamy peanut butter, vanilla ice cream, no-sugar-added grape juice, grape jelly, cream and/or shaved chocolate, for topping (optional)

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

all-purpose bleached flour (she notes: this flour is softer than unbleached flour and helps to make tender pancakes), sugar, salt, baking powder, baking soda, buttermilk, milk, egg, unsalted butter, melted, vanilla extract, vegetable oil for griddle, variations, lemon poppy seed pancakes : follow pancake recipe, whisking 1 tsp. of finely grated lemon zest and 1 tsp. of poppy seeds into the dry ingredients., orange cardamom pancakes : follow pancake recipe, whisking 1tsp. of finely grated orange zest and 1/4 tsp. ground cardamom into the dry ingredients., gingerbread pancakes : follow pancake recipe, substituting 4 tsps. of molasses for the sugar and adding it to the wet ingredients, then whisking 1/2 tsp. ground cinnamon, 1 1/2 tsps. ground ginger and 1/8 tsp. ground cloves into the dry ingredients., chocolate chip pancakes : follow pancake recipe, sprinkling 1 tbsp. of miniature chocolate chips over the uncooked side of each pancake as it cooks., banana nutmeg : follow pancake recipe, whisking 1/2 tsp. nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you ll need 2 small bananas total) over the uncooked side of each pancake as it cooks., ginger pancakes : follow pancake recipe, whisking 1 tsp. ginger into the dry ingredients and sprinkling 1 tbsp. of finely chopped crystallized ginger (about 1/2 cup total) over the uncooked side of each pancake as it cooks., lemon blueberry : follow pancake recipe, whisking 1 tsp. finely grated lemon zest into the dry ingredients and sprinkling about 2 tbsp. frozen blueberries (you ll need about 1 cup total) over the uncooked side of each pancake as it cooks., almond pancakes : follow pancake recipe, substituting 1 tsp. of almond extract for the vanilla extract., corn pancakes : flowwow pancake recipe, reducing flour to 3/4 cup and whisking 1/2 cup fine yellow corn meal into dry ingredients, and sprinkling 2 tbsp. of frozen corn (about 1 cup total) over the uncooked side of each pancake as it cooks.

paul newman spelt pretzels, organic unsalted pretzel rods, organic no-sugar-added peanut butter, carob chips or 1/3 cup organic chocolate chips or 1/3 cup chocolate shavings, dried flaked coconut, dried papaya, diced very fine (optional), crumbled graham cracker (optional), roasted sunflower seeds (optional)

crushed snack well fat free graham crackers, powdered sugar, nesquik no-sugar-added chocolate powder, liquid butter buds, non-fat vanilla frozen yogurt, non-fat fudge sauce (such as smucker s, i usually use half the jar), dream whip, cold milk, vanilla, grape-nuts cereal

ground walnuts (about 6 oz shelled ), sugar, milk, raisins, ground cinnamon, grated fresh lemon rind, semisweet chocolate, cut into small pieces, strong coffee, almond flavoring, butter or 3 tbsp margarine, dessert crepes (use basic whole wheat french crepes, adding 2 tbsp. sugar to the batter or crepe recipe of your choi), heavy cream (optional)

no-salt-added black beans, drained and rinsed, eggs, melted butter, more for the baking dish, cocoa powder, salt, vanilla (gluten free), unbleached cane sugar, semi-sweet chocolate chips (gluten free)

no-salt-added black beans, drained and rinsed, eggs, butter, melted plus (more for the baking dish), cocoa powder, salt, vanilla extract, unbleached cane sugar (plus 2 tbsp), dark chocolate chips, walnuts, finely chopped