217 chip glaze Recipes

butter, brown sugar, granulated sugar, hazelnut extract or 1 tsp almond extract, vanilla extract, eggs, flour, baking soda, salt, white chocolate chips, dark chocolate chips or 1 cup semi-sweet chocolate chips, bacon, cooked and crumbled (about 2 cups), bacon, cooked in whole strips, powdered sugar , for the maple glaze, maple extract , for the maple glaze, vanilla extract , for the maple glaze, cinnamon , for the maple glaze

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

flour, brown sugar , packed, sugar, baking powder, salt, baking soda, shortening, milk, eggs, vanilla extract, chocolate chips, roughly chopped (or miniature chocolate chips), walnuts, chopped (optional), brown sugar , packed, cornstarch, salt, water, chocolate chips, butter, light corn syrup

yellow cake mix, instant vanilla pudding, sour cream, eggs, oil, warm water, chocolate chips (semi-sweet is what i use, but could use milk or dark ), chocolate chip (4 oz), butter, light corn syrup (if still too thick, add another 1/2 tbsp)

all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, unsalted butter, cold & cut into 1/2-inch pieces, semi-sweet chocolate chips (i like guittard brand.), buttermilk (use only, do not substitute.), egg, lightly beaten, vanilla, milk, powdered sugar, milk, creamy peanut butter, vanilla extract

all purpose flour, cornmeal, baking powder, salt, eggs, pure maple syrup, maple extract, walnuts, chopped, glaze, semi sweet chocolate chips, heavy cream, maple extract

maytag or other blue cheese, tub-style cream cheese, softened, whipping cream, lightly salted crinkle-cut potato chips (we tested with kettle brand), chopped walnuts, toasted, chopped fresh thyme, chopped fresh rosemary, bottled balsamic glaze (we tested with gia russa)

unbleached all-purpose flour, sugar, baking powder, baking soda, salt, chilled unsalted butter, diced, grated lemon peel, semisweet chocolate chips, chilled buttermilk, egg yolk, vanilla extract, milk (for glaze)

unbleached all-purpose flour, sugar , plus, sugar, baking powder, baking soda, salt, chilled unsalted butter, diced, grated lemon , rind of, semisweet chocolate chips, chilled buttermilk, egg yolk, vanilla extract, milk (for glaze)

butter, instant pistachio pudding mix, egg, all-purpose flour, baking soda, semisweet chocolate chips, green glazed cherries or 15 candied red cherries, cut in half

butter, brown sugar, granulated sugar, hazelnut extract (or almond), vanilla extract, egg, flour, baking soda, salt, white chocolate chips, dark chocolate chips or 1 cup semi-sweet chocolate chips, powdered sugar, maple extract, vanilla extract, cinnamon, enough water , to make a thick glaze (i used about 3 tbsp)

bacon, thin sliced, brown sugar , packed, vanilla extract, eggs, flour, baking soda, semi-sweet chocolate chips, powdered sugar , for the maple glaze, maple extract , for the maple glaze, vanilla extract , for the maple glaze

water (for brownies), water (for glaze), canola oil, eggs, espresso powder (for brownies), espresso powder (for glaze), brownie mix, semi-sweet chocolate chips, vanilla extract, powdered sugar, unsalted butter, room temperature

granulated sugar, brown sugar, margarine or butter, softened, milk, orange juice, egg, all-purpose flour, baking powder, salt, baking soda, coarsley chopped cranberries, chopped nuts, vanilla milk chips or semi-sweet chocolate chips, chocolate glaze , if desired, semi-sweet chocolate chips, margarine or butter, corn syrup, water

pork baby back ribs, yellow onion, peeled and coarsely chopped, green jalapeno chiles, stemmed, seeded, and coarsely chopped, black peppercorns, bay leaf, cumin seeds, applewood chips (available at most home barbecue centers), red chile glaze , recipe follows, pineapple juice, cornstarch, brown sugar, salt, rice wine vinegar, ketchup, red serrano chiles , roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped

cheesecake, whole graham crackers, butter, cream cheese, room temperature, sugar, flour, lg. eggs, sour cream, irish cream, vanilla, glaze, whipping cream, semisweet chocolate chips

cake, chocolate cake mix, chocolate instant pudding mix, rum, water, vegetable oil, semi-sweet chocolate chips, divided, raspberry glaze, raspberry preserves, rum, chocolate icing, remainder of semi-sweet chocolate chips from cake recipe, shortening, white chocolate

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.