12 chocolate rolls cheese icing Recipes

egg white, salt, caster sugar, olive margarine, vanilla essence, egg yolks, self raising flour, baking powder and baking soda, mango juice essence mixed in 110 ml water, chocolate syrup, light cream cheese, icing sugar, chocolate syrup to taste, chocolate rasps/shavings

pillsbury grands cinnamon roll dough , with cream cheese icing, chocolate sprinkles, chocolate wafer cookies, gummy rings (3/4 inch), m iniature & baking bits, candy corn, black gumdrops or 5 small

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.

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

white cake mix, raspberry-chocolate chip ice cream, melted, eggs, seedless raspberry preserves, chambord raspberry liquor, bittersweet chocolate squares, butter, prepared rolled fondant (wilton skin color), cream cheese, room temperature, unsalted butter, softened, vegetable shortening, powdered sugar , sifted, seedless raspberry preserves, chambord raspberry liquor, fresh raspberry, fresh edible flower (and decorative ducks, teddy bears, baby rattles)

all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, salt, milk, at room temperature, pumpkin, vanilla extract, butter or 1 cup margarine, at room temperature, vegetable oil, sugar, eggs, at room temperature, cream cheese, at room temperature, vanilla extract, powdered sugar, orange food coloring (paste is best), green ice cream cones, yellow and white gumdrops (6 of each), sugar (to roll gumdrops on), chocolate chips, clear edible cake glitter

active dry yeast, warm water (105o to 115o), granulated sugar, butter, softened, granulated sugar, divided, salt, eggs, lightly beaten, milk, fresh lemon juice, bread flour, ground nutmeg, bread flour, chopped pecans, very soft butter, light brown sugar, ground cinnamon, bittersweet chocolate baking bars, cream cheese icing

chocolate chips, divided in half, cream cheese, icing sugar, graham cracker crumbs (you could take whole graham crackers, put them in a ziploc bag and go over them with a rolling pin), vanilla extract, salt, oreo cookie crumbs , to roll the balls in

layer size white cake mix, quick-cooking rolled oats, creamy peanut butter, egg, milk, cream cheese, caramel ice cream topping, milk chocolate chips, cocktail peanuts

rolled sugar ice cream cones, finely crushed (12 cones), butter, melted, white chocolate baking squares, milk, cream cheese, softened, instant malted milk powder, powdered sugar, whipping cream, sliced fresh strawberries, coarsely chopped malted milk balls, chocolate fudge topping, warmed