23 cocoa stir Recipes

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.

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

rhodes texas rolls or rhodes dinner rolls, thawed but still cold, vegetable oil, glaze and chocolate icing, glaze, water and 4 cups powdered sugar, mix well., chocolate icing, bring to boil 1/2 cup butter, 6 tbsp milk, 4 tbsp cocoa. remove from heat and stir in 1 tsp vanilla and 3 cups powdered sugar.

flour, sugar, cocoa, salt, soft shortening (i melt 2 sticks butter and stir in), eggs, vanilla, nuts, chopped (optional)

butter, softened, sugar, egg, vanilla extract, all-purpose flour, cocoa, baking powder, salt, butter cream frosting .., butter, powdered sugar, milk, vanilla extract, beat butter until creamy, gradually add powdered sugar and milk to butter, beating to desired consistency, stir in vanilla and food coloring

sugar, cocoa, cornstarch + 1 tsp, salt, in saucepan mix together well the above ingredients ., gradually add over medium heat, skim milk mixed with, evaporated skim milk, stir constantly for 15 - 30 minutes until mixture boils., when it reaches a boil let it boil for 1 minute, stirring constantly. once boiled, add 1/2 ofthis mixture into a bowl that has, egg beaters (lightly beaten ), stir mixture and add back to contents in saucepan ., return to heat ., boil for an additional minute then remove from heat and add, vanilla

butterscotch, brown sugar, nonfat dry milk powder, cornstarch, salt, combine all ingredients and store in container with a tight-fitting lid. makes 3 cups mix, yielding 24 servings of prepared pudding., stir mix well . for 2 servings, combine 1/4 cup mix, 2 tsp butter, and 1 cup milk in small saucepan. heat over low heat, stirring contantly, until mixture boils. boil gently, stirring constantly, for 1 minute. pour into serving dishes and chill until thickened., chocolate, sugar, cocoa, cornstarch, makes 3 cup mix yielding 12 servings of prepared pudding ., coconut cream, coconut, nonfat dry milk powder, sugar, cornstarch, salt, place coconut in blender and process until finely ground. combine with remaining ingredients. makes 2 1/3 cup mix yielding 24 servings of prepared pudding., vanilla, nonfat dry milk powder, sugar, cornstarch, salt, makes 3 cup mix yielding 24 servings of prepared pudding .

unsalted almond butter, stirred well, sucanat, egg, baking soda, sea salt, dark chocolate, broken into small pieces (70% cocoa or greater)

beef broth, soy sauce, cornstarch, cocoa powder, minced garlic (about 4 cloves), ground ginger (i would prefer fresh), crushed red pepper flakes, boneless beef top round steak (or flank steak), vegetable oil, divided, onions (cut in large pieces), carrot, sliced, fresh broccoli florets , and pieces, red bell peppers, sliced, hot cooked rice, soy sauce, peanuts or cashew nuts, for garnish

milk, granulated sugar, cocoa powder, pure vanilla extract, cinnamon sticks, for stirring (optional), marshmallows (optional)

butter or 2/3 cup margarine, cocoa, flour, brown sugar (or rapadura or sucanat sugar for a healthier version), eggs, chopped nuts (optional) or 3/4 cup chocolate chips (optional)

water, knox gelatin, unsweetened coconut milk, cream of coconut, heavy cream,chilled, crumb crust, sweetened flaked coconut,toasted, cream of coconut, cocoa, vanilla extract, pure coconut extract, salt, combine the cream of coconut and cocoa in saucepan,heat ,whisking until the cocoa is dissolved and sauce is smooth.remove from the heat and stir in the vanilla and coconut extracts,and salt.cover and can keep at room temperature,just reheat before serving with a slice of the cream of coconut pie.

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.

vegetable oil plus more for greasing pans, natural unsweetened cocoa powder (not dutch-process) plus more for dusting pans, water, well-stirred canned unsweetened coconut milk, eggs , warmed in shell in warm water 5 minutes, pure vanilla extract, all-purpose flour, sugar, baking powder, baking soda, salt, well-stirred canned unsweetened coconut milk, semisweet chocolate chips (see cooks notes), instant espresso powder, light corn syrup, pure vanilla extract

deluxe chocolate marshmallow bars, makes 3 dozen, kitchen of analise & alyson hankwitz, butter or margarine, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, baking cocoa, chopped nuts (optional), marshmallows, topping: 1 1/3 cup (8oz) chocolate chips, butter or margarine, peanut butter, crisp rice cereal, in a mixing bowl, cream butter and sugar. add eggs and vanilla; beat until fluffy. combine flour, baking powder, salt and cocoa; add to cream mixture. stir in nuts, if desired. spread in a greased jelly roll pan. bake at 350 degrees for 15-18 minutes. sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. using a knife dipped in water, spread melted marshmallows evenly over the cake. cool. for topping, combine chocolate chips, butter and peanut butter in a small saucepan. cook over low heat, stirring occasionally, until melted and well blended. remove from heat; stir in cereal. spread over bars. chill.

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

day, by lillian burns hudson, how i remember saturdays, in the days long gone by, when mother in the kitchen, was baking bread and pie., how anxiously i waited, then mother took a mixing bowl, began the chocolate cake ., she beat the eggs and sugar well, other things, then with a big spoon stirred it, till the batter stood in rings., batter looked delicious, as she placed it in the pan, then set the bowlon the table . . ., when our fun began ., i remember as though twere yesterday, how my mother , gentle soul, would smile and look at me and say, now you can lick the bowl., quick chocolate cake, in a large bowl place the following ingredients, sugar, egg, milk, cocoa, butter, flour sifted with, salt, baking powder, soda