48265 dark crumb muffins rsc Recipes

dark sweet cherries, pitted (i used oregon brand), whole frozen cranberries, sugar, cornstarch, dark rum or 1 tbsp lemon juice, cinnamon, rolled oats, brown sugar, flour, cinnamon, butter, softened

dark chocolate chips , like hershey special dark chips, unsalted butter, melted, powdered sugar, milk, cream cheese (i used whipped for a lighter texture)

dark chocolate, broken into pieces, butter, eggs, lightly beaten, sour cream, vanilla extract, superfine sugar (or granulated sugar, processed to fine texture in a food processor), all-purpose flour, macadamia nuts, cut into quarters

dark (70% cocoa solids) chocolate, seeds from 1/2 vanilla bean, cardamom pods, whole milk, superfine sugar, heavy cream

dark devil s food cake mix, instant chocolate pudding mix, sour cream, cooking oil, warm water, eggs, beaten, chocolate chips

dark chocolate, butter, all-purpose flour, ground cinnamon, granulated sugar, egg, milk

dark chocolate cake mix (reserve 2/3 cups), butter, softened, egg, chopped pecans, eggs, cake mix (previously reserved), powdered sugar, chocolate ice cream, softened, vanilla, chocolate chips (semi-sweet)

dark fudge cake mix (duncan hines), mascarpone cheese, chilled, frozen raspberries, thawed and drained, sugar , plus 1/2 cup, lemon juice, water, vanilla extract, sugar

dark corn syrup, butter, semi-sweet chocolate baking squares, sugar, eggs, vanilla, flour, chopped walnuts, dark corn syrup, butter, semi-sweet chocolate baking squares, light cream or 1 tsp milk

dark roast coffee, finely ground, boiling hot water, cold water, granulated sugar, unflavoured gelatin, vanilla, dark brown sugar , packed, heavy cream, chilled, curry powder

dark chocolate couverture, heavy cream, butter, room temperature, hazelnut extract, polycarbonate chocolate molds, red cocoa butter , for treating mold, tempered dark chocolate couverture , recipe follows, whole hazelnuts, dark chocolate couverture, divided

dark corn syrup, butter, semisweet baking chocolate, granulated sugar, eggs, vanilla, flour, chopped walnuts, chocolate glaze, semisweet baking chocolate, butter, dark corn syrup, milk

crumb cake, butter, apricot preserves, sugar, egg, flour, baking powder, blend flour and baking powder in small bowl and set aside., beat butter and sugar with blender on low to medium speed until creamy., stir in egg ., add flour mixture and blend by hand. batter should be crumbly., pour half of batter in bottom of lightly greased 9 cake pan and pat down., spread apricot preserves over the layer of batter ., pour remaining batter on top of preserves. do not pat down ., bake at 425f til lightly browned , approximately 20 minutes., sprinkle with powdered sugar to decorate.

dark beer (guinness), molasses, baking soda, eggs, sugar, vegetable oil, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cardamom, black pepper, fresh ginger, finely grated

dark chocolate candy bars (70%), sugar, margarine or 1/2 cup unsalted butter, plus, margarine or 2 tbsp unsalted butter, eggs, beaten lightly, ground almonds, sea salt, sugar (optional)