68629 chocolate coffee gingerbread pears Recipes

egg, beaten, fudge brownie mix, cooking oil, coffee liqueur or 1/4 cup strong coffee, strong coffee or 1/4 cup water, milk chocolate pieces, white chocolate chips , with cocoa butter (optional), semisweet chocolate piece, chopped walnuts or 1/2 cup pecans

pears (anjou), canol oil (or other neutral vegetable oil), sugar, eggs, unbleached all-purpose flour, baking soda, ground cinnamon, ground ginger, chopped walnuts, dark brown sugar

brewed coffee, cold, strong, fresh brewed french-roast, white hot cocoa mix (ghirardelli s), white chocolate liqueur (godiva) (optional), scoops french vanilla ice cream , large, ice cubes, instant coffee granules (garnish ), white chocolate, flaked (garnish )

pears (well shaped), sugar, water, bitter chocolate, milk, syrup, freash cream (35% fat), white chocolate, milk, fresh cream (35% fat), fresh mint, fresh vanilla stick

gingerbread cake/cookie mix or 2 cups gingerbread cookie dough of your choice, musical note cookie cutter (4 inches), holly leaf cookie cutter (1-1/2 inches), white candy coating, melted, green colored sugar, pastry bag or small heavy-duty resealable plastic bag, pastry tip -#3 round, red-hot candies

chocolate cookie crumbs, butter, softened, white sugar, ground cinnamon, cream cheese, softened, white sugar, eggs, semisweet chocolate, whipping cream, sour cream, salt, instant coffee granules dissolved in 1/4 cup hot water, coffee flavored liqueur, vanilla extract, heavy whipping cream, sugar, coffee-flavored liqueur, semisweet chocolate

chocolate cake mix, cocoa powder, eggs, prepared maxwell house instant coffee, cooled, water, ripe bananas, mashed, maxwell house instant coffee, milk, warmed, philadelphia cream cheese, softened, baker semisweet chocolate, melted, powdered sugar, chopped pecans, chocolate curls (optional)

chocolate cookie pie crust, semi-sweet chocolate chips, butter, heavy cream (whipping cream), coffee-flavored liqueur, cookies & cream ice cream, softened, chocolate ice cream, softened (i used double chocolate with fudge chunks), coffee-flavored liqueur, divided

pears (comice or conference are good), lemons , juice of, caster sugar, plain flour, unsalted butter (cut into small cubes and chilled ), brown sugar, rolled oats, dark chocolate

chocolate wafer cookies, crushed into pieces (about 26 cookies), unsalted butter, melted, coffee ice cream, slightly softened, chocolate-covered coffee beans, whipping cream, chilled, vanilla extract, powdered sugar, powdered sugar, unsweetened cocoa powder , plus, unsweetened cocoa powder

chocolate cookie crumbs, butter, melted, light cream cheese, softened, philadelphia cream cheese, softened, sugar, eggs, vanilla, sour cream or yogurt, heavy cream, chocolate ganache mixture, instant espresso coffee (optional), plain chocolate , chooped, heavy cream, butter, decoration, roasted coffee beans, cocoa powder, hazelnuts, coarsely chopped

pears (anjou or bartlett are best), sugar, whole black peppercorns, orange zest (about 1 ), heavy cream, bittersweet chocolate chips

butter, melted, ground almonds, egg whites, lightly whisked, icing sugar, plain flour, dark chocolate, roughly chopped, pears, halved cored and finely chopped, pear , finely slice

chocolate sauce, sugar, unsweetened baking cocoa, water, corn syrup, vanilla, raspberry sauce, frozen unsweetened raspberries, thawed, sugar, cornstarch, pears, ripe pears, water, lemon juice, vanilla bean, split

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

pears, peeled and thinly sliced, lemon , juice of, oats, brown sugar , firmly packed, almonds, crushed, flour, ground cinnamon, butter, chilled, dark chocolate chips, reynolds wrap foil, vanilla ice cream , if desired

dark chocolate, unsalted butter, eggs, egg yolks, sugar, plain flour , sifted, dutch-processed cocoa powder , sifted, dried pears , re-hydrated in, sangiovese verjuice, and chopped into chunks (of whatever size you want in your brownies)