101 chocolate coated almond Recipes

chocolate confectioners coating, red maraschino cherries with stems, blanched slivered almonds, milk chocolate candy kisses , unwrapped, red decorating candies (dragees) (optional)

ganache, recipe follows, refrigerated until firm, coatings: cocoa powder , caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds, good dark chocolate, chopped (not below 60 percent cocoa, recommended: valrhona), heavy cream, scalded

butter, cubed, sugar, heavy whipping cream, flaked coconut, almond extract, rum extract, peppermint extract, cherry extract, milk chocolate candy coating, melted, ground almonds, white candy coating, melted, red and green candy coating disks, melted

semisweet chocolate chips, divided, sweetened condensed milk, divided, orange extract, peppermint extract, almond extract, white candy coating, melted, dark chocolate candy coating, melted, crushed peppermint candies, ground almonds, flaked coconut, paste food coloring, optional

ritz crackers, peanut butter, almond bark or 1 -2 oz vanilla candy coating or 1 -2 oz white chocolate or 1 -2 oz orange candy melts, orange food coloring, and, pens or decorator gel), green sprinkles

semisweet chocolate chips, cream cheese, softened, water, almond extract, dark chocolate candy coating (about 1/8 lb), chopped almonds, toasted, almonds

bittersweet chocolate, chopped, unsalted butter, cubed, egg yolks, beaten, dried cranberries, chopped, thawed orange juice concentrate, almond extract, white candy coating, chopped, chopped almonds, bittersweet chocolate, melted, dried cranberries

semisweet chocolate chips, divided, sweetened condensed milk, divided, orange extract, peppermint extract, almond extract, white candy coating, coarsely chopped, divided, ground almonds, high styrofoam cone, silk roses, red, pink and white (tree pictured used approximately 60 roses)

unsalted butter, plus more or greasing the pan, granulated sugar, eggs, separated, instant espresso, dutch-processed cocoa powder (recommended : droste), dark rum or marsala, ground, toasted, blanched almonds, all-purpose flour, for coating the pan, sugar , for dusting

chocolate (chopped finely. i like to use morsels because chopping takes forever), unsalted butter, heavy whipping cream, light corn syrup, cognac (if desired and available), chocolate (enough melted to coat truffles), coconut (shredded and toasted ) (optional) or sliced almonds (shredded and toasted) (optional) or cocoa powder (shredded and toasted) (optional) or confectioners sugar (shredded and toasted) (optional)

chocolate chips, rum flavoring or 1 tbsp almond extract or 1 tbsp raspberry flavoring or 1 tbsp bailey s irish cream or 1 tbsp kahlua, etc, jimmies chocolate chips or coconut or cocoa, to coat truffle

chocolate candy coating, chopped, shortening, creamy peanut butter, coarsely chopped granola bars (we tested with nature valley maple brown sugar granola bars), sesame sticks or thin pretzels, almonds, toasted, marshmallows, caramels, chopped

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.

whipping cream, honey, milk chocolate chips, whipping cream, chilled, powdered sugar, vanilla , mint chip, or coffee gelato, neapolitan ice cream, assorted toppings (coarsely crumbled chocolate sandwich cookies , almond biscotti, amaretti cookies, chopped toasted almonds, sliced fresh strawberries, rainbow decors, chocolate sprinkles, mini candy-coated chocolates, and maraschino cherries)

unsalted butter, plus extra to rub on parchment paper, four 1-oz squares unsweetened chocolate, sugar, all-purpose flour, crushed pecans , walnuts and almonds, vanilla extract, eggs, vanilla ice cream , for serving, caramel sauce, recipe follows, for drizzling, chocolate candy bar pieces, crushed and whole candy-coated chocolates, crushed chocolate sandwich cookies, chocolate sauce, cream, crushed nuts, multi-colored sprinkles, mint leaves, sugar, whipping cream, unsalted butter, vanilla extract

whipping cream, instant coffee granules, semisweet chocolate, finely chopped, coatings: finely chopped pistachio nuts , ground almonds or pecans, chocolate sprinkles, cocoa, flaked coconut, nonpareils, crushed hard red and green peppermint candies, red and green sprinkles, cocoa, dark chocolate bow

blanched almond slivers, vanilla make your own almond bark, butterscotch chips, pretzel sticks, broken in half, unsweetened coconut chips (often found in the health food aisle), candy-coated mini chocolate eggs (about 50)

white chocolate baking morsels, creamy peanut butter, butter, honey, ground cinnamon (optional), crispy corn and rice cereal squares (we tested with crispix), pretzel-flavored fish-shaped crackers (3 cups), powdered sugar, salted , roasted almonds with skins, red and green candy-coated chocolate pieces, sweetened dried cranberries or raisins