47 chocolate cream easter Recipes

sugar, margarine, softened, cream cheese, vanilla extract, peanut butter, flaked coconut, semisweet chocolate chips, shortening

sugar, butter, heavy cream, peanut butter, coconut, chocolate (for dipping ), paraffin wax, melted (for dipping )

prepared graham cracker pie crust, cream cheese, softened, sweetened condensed milk (not evaporated), cold water, vanilla instant pudding mix, chocolate eggs or 16 other holiday decorative candies

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, softened, cream cheese, softened, sugar, peanut butter, vanilla, salt, milk chocolate chips , for milk chocolate (almost 1 lg. bag) or 20 oz semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)

white chocolate , 17 oz, 500 g, cocoa butter , 1.8 oz, 50 g, corn syrup , 5.3 oz, 150 g, simple syrup , 2.6 oz, 75 g, food color paste, cornstarch , for flouring the table, gelatin sheets or 1/2 envelope powdered gelatin, white chocolate, chopped , 8.8 oz, 250 g, heavy cream , 5.25 oz, 150 g

white chocolate , 17 oz, 500 g, cocoa butter , 1.8 oz, 50 g, corn syrup , 5.3 oz, 150 g, simple syrup , 2.6 oz, 75 g, food color paste, cornstarch , for flouring the table, gelatin sheets or 1/2 envelope powdered gelatin, white chocolate, chopped , 8.8 oz, 250 g, heavy cream , 5.25 oz, 150 g

prepared graham cracker pie crust, cream cheese, softened, sweetened condensed milk, cold water, instant vanilla flavor pudding mix, cool whip, thawed, chocolate eggs, jelly beans and coconut for garnishing (optional).

chocolate sandwich cookies, crushed - divided, butter, softened, marshmallows, milk, green creme de menthe liqueur, creme de cacao (optional), cream

heavy cream , 10.5 oz, 300 g, store-bought lb cake, simple syrup, white chocolate , tempered, 14 oz, 400 g, cocoa butter , 14 oz, 400 g

granulated sugar, canola oil, eggs, flour, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, shredded carrots (about 3/4 lb), chopped walnuts, cream cheese, butter, vanilla, powdered sugar, sweetened flaked coconut, easter eggs malted milk decorative candies or m&m s peanut chocolate candies or jelly beans, for garnish

heavy cream , 10.5 oz, 300 g, store-bought lb cake, simple syrup, white chocolate , tempered, 14 oz, 400 g, cocoa butter , 14 oz, 400 g

crushed chocolate cookies, butter, cinnamon, ricotta cheese, sugar, vanilla extract, chopped candied lemon and orange rind, creme de cacao, bittersweet chocolate, grated, heavy cream, sugar , to taste, bittersweet chocolate, grated

soft ladyfingers , halved length-wise, cream cheese, softened, sugar, white chocolate baking squares, melted, lime juice, unflavored gelatin, lime peel, whipping cream , whipped, strawberries and lime slice

sugar, softened butter, heavy cream, peanut butter, coconut, semi-sweet chocolate chips, unsweetened chocolate, chopped, paraffin wax block, chopped

active yeast, warm milk or water, milk, sugar, kilos flour, butter, eggs plus 1 extra for coating, mahleb ground, mastic ground, salt, walnuts crushed, marmelade from forest fruits, zest of 1 orange, dark chocolate in small pieces, ground cinnamon, dark chocolate (52% cocoa), butter, sugar, milk cream

half and half, good-quality white chocolate (such as lindt or baker s), chopped, vanilla extract, unsalted pistachio nuts, all purpose flour, baking powder, unsalted butter, room temperature, sugar, egg yolks, egg whites, baskets strawberries, marzipan, powdered sugar, chilled whipping cream, half and half, unsalted pistachio nuts, sugar, egg yolks, all purpose flour, vanilla extract, unsalted butter, room temperature

butter, softened slightly, peanut butter, sugar, vanilla extract, semi-sweet chocolate chips (or milk chocolate chips)