124351 chocolate espresso cereal bars with cinnamon choco Recipes

butter, semi-sweet chocolate, chopped, marshmallows, instant espresso powder, cinnamon, toasted oat cereal (ie : cheerios - plain or multi-grain), semi-sweet chocolate chocolate, chopped, shortening, cinnamon

chocolate chip pancakes, all-purpose flour, sugar *(i add more sugar ), baking powder, salt, milk, eggs, separated, butter, melted plus 4 tablespoons, divided, semi-sweet chocolate morsels, this recipe does not call for vanilla extract, but i add 1 tsp as i feel that it needs it., cinnamon cream ; recipe follows, cinnamon cream, heavy whipping cream, sugar, ground cinnamon

margarine, chocolate peanut butter (or plain peanut butter), peanut butter (optional), marshmallows (or 40 large ), semi-sweet chocolate chips, vanilla extract, rice krispies, cheerios toasted oat cereal

pecans, lightly toasted, cocoa powder, organic decaf espresso, finely ground, medjool dates, pitted, vanilla extract, drops stevia, agave nectar

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

lemon wedge, turbinado sugar (raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

chocolate cookie crumbs, instant espresso coffee powder, butter, melted, cream cheese, softened, sugar, vanilla, egg

uncooked quick-cooking oats, dark brown sugar, all-purpose flour, butter, melted, egg, light corn syrup, granulated sugar, creamy peanut butter, crisp rice cereal, semisweet chocolate morsels, peanut butter morsels, chopped dry-roasted peanuts

active dry yeast (from a 1/4-oz package), warm whole milk (105-115of), all-purpose flour, plus more for dusting, egg, unsalted butter, softened, sugar, vanilla extract, ground cinnamon, salt, vegetable oil for frying, chocolate espresso , whisky caramel, and/or clementine sauces

chocolate souffles, unsalted butter and sugar, bittersweet chocolate chips, milk, kahlua of coffee flavored liqueur, instant espresso powder, cornstarch, sugar, divided, ground cinnamon, egg yolk, vanilla extract, egg white, cream of tartar and kosher salt, cream, chopped pecans, dulce de leche sauce, this sauce may be made ahead and reheated before serving., heavy cream, brown sugar, kosher salt and ground cinnamon & dash of vanilla extract

chocolate chex cereal, cinnamon chex cereal, pretzel twists, pecan halves, toffee bits, instant coffee granules or crystals, water, semisweet chocolate chips, butter or margarine, powdered sugar

chocolate chex cereal, cinnamon chex cereal, pretzel twists, pecan halves, toffee pieces, instant coffee granules, water, semi-sweet chocolate chips, powdered sugar

chocolate cake mix, water, butter, softened, egg, marshmallows, peanut butter chips, light corn syrup, butter, vanilla, crispy rice cereal, salted peanuts

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

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.

lemon wedge, turbinado sugar ( raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

dark semisweet chocolate, espresso shot or 2 tsp dark instant coffee (last resort, please), warm milk, sugar, cream, marshmallows