77 chocolate glaze vegetable Recipes

dried cherries, brandy, refrigerated pie crust (from a 15 oz package), butter or 3 tbsp margarine, melted, sugar, light corn syrup, almond extract, eggs, broken pecans, semi-sweet chocolate chips, vegetable oil

flour, sugar, salt, baking powder, baking soda, ground cinnamon, butter, eggs , whisked together, water , for homemade marshmallows, light corn syrup , for homemade marshmallows, sugar , for homemade marshmallows, gelatin powder , for homemade marshmallows, cold water , for homemade marshmallows, egg whites , for homemade marshmallows, pure vanilla extract , for homemade marshmallows, semisweet chocolate , for chocolate glaze, cocoa butter or 2 oz vegetable oil, for chocolate glaze

brown sugar, butter or margarine, softened, all-purpose flour, eggs, brown sugar, vanilla, all-purpose flour, baking powder, salt, semisweet chocolate chips (1 cup), milk chocolate chips, chocolate glaze, milk chocolate chips, vegetable oil

semisweet or milk chocolate pieces (about 12 oz) or equal amount of white chocolate pieces for a white glaze, vegetable shortening , optional

eggs, at room temperature, sugar, vegetable oil, all-purpose flour, baking soda, pumpkin pie spice, salt, canned pumpkin puree, chocolate chips, light corn syrup, heavy cream

cocoa, flour, sugar, baking soda, baking powder, salt, instant coffee, eggs, milk, vegetable oil, boiling water, sugar, baking cocoa, cornstarch, water, butter, cubed, vanilla extract

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.

active dry yeast, whole milk, heated to 110of, bread flour, pure vanilla extract, egg yolks, superfine sugar, table salt, unsalted butter, softened at room temperature and cut into cubes, vegetable oil for frying, basic sugar glaze, chocolate glaze

water (105 degrees ), yeast (dry active), vegetable shortening, sugar, non fat dry milk, eggs (large), bread flour, canola oil (or vegetable oil) for frying, glaze: see below

beets, drained, flour, baking soda, salt, ground cinnamon, eggs, granulated sugar, dark brown sugar, vegetable oil, unsweetened baking chocolate, melted and cooled, vanilla extract, semisweet baking chocolate, unsalted butter, light corn syrup, heavy cream, salt, vanilla extract, ground cinnamon

flour, baking soda, salt, sugar, vegetable shortening, water, semisweet chocolate chips, vanilla, eggs, coarsely chopped walnuts, amaretto, white frosting layer, butter, vanilla, sugar, chocolate glaze layer, semisweet chocolate chips, vegetable shortening

nonstick vegetable oil spray, chopped dried pears (about 4 oz), water, sugar, poire williams (clear pear brandy) or brandy, semisweet chocolate, chopped, unsalted butter, ground almonds, all purpose flour, eggs, separated, semisweet chocolate, chopped, whipping cream, unsalted butter, poire williams (clear pear brandy) or brandy, sheets edible gold leaf * (optional)

flour, sugar, salt, baking powder, baking soda, ground cinnamon, butter, eggs , whisked together, homemade marshmallows , recipe follows, chocolate glaze , recipe follows, water, light corn syrup, sugar, powdered gelatin, cold water, egg whites, pure vanilla extract, semisweet chocolate, cocoa butter or vegetable oil

makes about 16 doughnuts and holes, or 16 filled doughnuts., if you don tsp have a doughnut cutter , you can improvise with 2 biscuit cutters: a standard size cutter (about 21/2 inches) for cutting out the doughnuts and a smaller 1 (about 11/4 inches) for cutting out the holes. for those adept with chopsticks, long-handled cooking chopsticks are the best tool for removing the doughnuts with holes from the hot fat. otherwise, use a slotted spoon, tongs, or chinese skimmer. don tsp try to make this dough by hand or in a food processor; your hands or the metal blade will heat the butter too much and make the dough greasy. these doughnuts are best eaten the day they are made., unbleached all-purpose flour, instant yeast, sugar (about 2 1/2 oz), salt, whole milk , at room temperature, eggs , beaten lightly, unsalted butter , cut into 6 pieces, softened but still cool, vegetable shortening , such as crisco, for frying, semisweet or bittersweet chocolate , finely chopped, half-and-half , hot, sugar

canola oil, pork tenderloin, kosher salt, black pepper, fat-free low-sodium chicken broth, divided, garlic powder, cumin, orange , juice of, bittersweet chocolate, frozen mixed vegetables , of your choice, couscous, uncooked

vegetable oil cooking spray, all-purpose flour, unsweetened cocoa powder, baking soda, salt, sugar, honey, eggs, vanilla extract, vegetable oil, buttermilk, water, unflavored gelatin, heavy whipping cream, divided, sour cream, honey, grated bittersweet chocolate (about 1 oz), bittersweet chocolate, chopped, heavy whipping cream, honey, pecans, toasted, chopped

chocolate cake mix, chocolate flavor instant pudding and pie filling mix, eggs, ground ginger, ground cinnamon, ground allspice, sour cream, vegetable oil, molasses, water, chocolate chips, glaze, white chocolate chips, milk, vanilla

white cake mix with pudding, instant chocolate pudding mix, sugar, vegetable oil, water, eggs, carton sour cream, semi-sweet chocolate mini morsels, chocolate glaze