251 its chocolate with chocolate Recipes
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low fat 1% cottage cheese and9 Morelow fat 1% cottage cheese, fresh unsweetened raspberries or 1 1/2 cups frozen unsweetened raspberries, thawed, vanilla, unflavored gelatin (1 envelope), sugar, skim milk or 1/2 cup 1% low-fat milk, eggs, ready made chocolate crumb crusts, fresh raspberry , opt for garnish, mint leaf , opt for garnish15 min, 10 ingredients
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sugar, flour, cocoa, baking powder, baking soda, salt and11 Moresugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, boiling water, butter, melted, cocoa, powdered sugar, milk, vanilla extract, seedless raspberry preserves (i use wilkin & son s ltd brand ( it s more expensive, but it s v e r y good.), real vanilla extract50 min, 17 ingredients
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all-purpose flour, unsweetened cocoa powder and12 Moreall-purpose flour, unsweetened cocoa powder, chocolate, cook -and-serve pudding and pie mix, baking powder, salt, butter substitute (such as i can tsp believe it s not butter for baking) or 3/4 cup unsalted butter (such as i can tsp believe it s not butter for baking), granulated sugar, eggs, milk, vanilla extract, heavy cream, semi-sweet chocolate chips, white baking chocolate , broken apart, vegetable oil1 hour 24 min, 14 ingredients
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unsalted roasted almonds (see cooks' notes) and16 Moreunsalted roasted almonds (see cooks notes), chocolate wafer cookies (such as famous chocolate wafers; 4 oz), light brown sugar, unsalted butter, melted, whole milk, heavy cream, chocolate stout , preferably double (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off), light brown sugar, unsweetened cocoa powder, cornstarch, good-quality bittersweet chocolate (60 - 62% cacao), finely chopped, pure vanilla extract, chilled heavy cream, bourbon, sugar, pure vanilla extract, chocolate shavings or cocoa powder, optional4 hour , 17 ingredients
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Chocolate Mousse Pie [junk Food but Worth It]
i baked pie shell , oronoque orchards has a good 1 in the... and3 Morei baked pie shell , oronoque orchards has a good 1 in the freezer section, carton regular cool whip (the smaller size), chocolate bar with almonds, almonds6 hour 15 min, 4 ingredients -
Is It Cake yet ? Easy Chocolate-Tomato Soup Cake
chocolate cake mix, tomato soup, baking soda, eggs and4 Morechocolate cake mix, tomato soup, baking soda, eggs, cream cheese, softened, butter, vanilla extract, sugar , sifted, about 1 lb45 min, 8 ingredients -
What-cha-ma-call-its
chocolate cake mix, water, oil, whole eggs, allspice and2 Morechocolate cake mix, water, oil, whole eggs, allspice, cinnamon, quick-cooking oatmeal , to thicken the batter.20 min, 8 ingredients -
Chocolate Cookie Ice Cream
heavy cream, egg yolks, sweetened condensed milk and2 Moreheavy cream, egg yolks, sweetened condensed milk, real vanilla extract (this makes a huge difference in flavor), coarsely crushed oreos (its about 13)6 hour , 5 ingredients -
Chocolate Cookie Sheet Cake
flour, cocoa, sugar, baking soda, salt and14 Moreflour, cocoa, sugar, baking soda, salt, buttermilk ( i never have this on hand & use regular milk with vinegar to sour it, a couple of tsp), water, butter, vanilla, cinnamon, eggs (well beaten ), icing, butter, cocoa, powdered sugar sifted ( 3 3/4 cup unsifted equals 1 lb box), vanilla, milk, cinnamon, chopped pecans19 ingredients -
It's In There Zucchini Bread
eggs, vegetable oil, sugar, vanilla and11 Moreeggs, vegetable oil, sugar, vanilla, shredded zucchini, peel on and seeds scraped out, crushed pineapple , drained. i dont drain it dry., flour, baking soda, salt, baking powder, cinnamon, nutmeg , fresh grated is always best, raisins, walnuts, use coconut , craisins, chocolate chips. or some of each.15 ingredients -
Theyll Never Believe It Cake Squares
chocolate chips, walnuts, black beans, drained and rinsed and7 Morechocolate chips, walnuts, black beans, drained and rinsed, eggs (or egg beaters), baking cocoa, baking powder, vanilla, almond extract, red apple, cored, but skin left on, cut in chunks, granular splenda - optional if you like a sweeter taste10 ingredients -
Wagashi Chocolate Sculpture (Jacques Torres)
bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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