59 chocolate for almost Recipes

pitted dates, black mission figs or 12 prunes, water, carob powder

egg beaters egg substitute, part-skim ricotta cheese, milk, cocoa powder, splenda sugar substitute, ice cubes

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.

quick oats, butter , almost melted (i use margarine and it works just as well), light corn syrup, brown sugar , packed, milk chocolate chips, creamy peanut butter

powdered sugar, vanilla, evaporated milk, butter (two sticks), maraschino cherries - chopped fine and drained well (very very well. it needs to be almost dry or it will make the dough too loose - and 1/3 cup chopped nuts, crunchy peanut butter, cocoa, maple extract and 1/3 cup chopped walnuts, coconut extract and 1/3 cup shredded coconut, covering, food grade wax, chocolate chips, colored hard candy flowers to decorate if desired

silken low-fat tofu, drained well (almost the whole package), medjool dates, pitted, coconut oil, rolled oats, sunflower seeds, pumpkin seeds, ground flax seeds, pecans or 1/2 cup walnuts or 1/2 cup almonds, dried cranberries (optional) or 1/4 cup raisins (optional) or 1/4 cup chopped dried fruit (optional), dark chocolate

fat-free sweetened condensed milk, bittersweet chocolate, chopped, sugar, butter, softened, vanilla extract, egg whites, all-purpose flour (almost 1 cup), unsweetened cocoa, baking powder, ground red pepper, salt

whole wheat flour (you can use any other kind ), baking soda, vegan margarine (trans-fat free, or you can use oil too), agave nectar (or 3/4 cup. sugar), ground flax seeds (or any other vegan egg replacer for 2 large eggs), water, mashed almost black bananas (very ripe ), cinnamon, carob powder, chopped vegan chocolate (optional)

all-purpose flour, baking powder, salt, unsalted butter at room temperature, sugar, eggs, vanilla extract, milk, sour cream, semisweet chocolate chips, unsalted butter , almost room temperature, vanilla extract, kosher salt, powdered sugar, candy or sprinkles, for garnish, special equipment : 12-cup muffin tin, cupcake liners

ten-grain pancake mix, pastry flour, oatmeal, stevia powder, unsweetened applesauce, butter, callebaut bittersweet chocolate chips, agave syrup, rose water, vanilla extract, hazelnut extract

shortening, granulated sugar, brown sugar, egg, vanilla, flour, salt, baking soda, cocoa (unsweeted)

rolled oats, boiling water, raw sugar, beaten eggs, dutch cocoa, butter, pure vanilla, self raising flour, dark high cocoa content chocolate

unsweetened cocoa, all-purpose flour, baking powder, baking soda, egg whites, dark brown sugar, plain fat-free yogurt, vanilla extract, unsweetened cocoa, powdered sugar

all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, dark brown sugar , packed, applesauce , cinnamon flavored, egg beaters 99% egg substitute (equiv. to 1 egg), egg white, oil, vanilla extract, skim milk, sugar (optional)

margarine, softened, sugar, ripe bananas, mashed, flour (use less for whole wheat flour), baking soda, salt (optional), cocoa

fiber 1 cereal , made into 1 cup crumbs or 1 cup graham cracker crumbs (made from almost 3 sheets = 14 slim crackers), water (approx ), unsweetened coconut, flaked (scant), butterscotch chips (i used 20 crushed werther s candies, scant), nuts (i used soy ), chocolate chips (i used 1 package. hershey s sugar free dark chocolate candies, crushed), fat-free sweetened condensed milk

egg yolks, evaporated milk, vanilla, sugar, butter (1-1/2 sticks), coconut (about 2-2/3 cups), walnuts, finely chopped