103443 jill chocolate almond granola free Recipes

old fashioned oats, almonds, sweetened flaked coconut, pecan halves, frozen concentrated cranberry juice cocktail, thawed, brown sugar (packed), vegetable oil, ground cinnamon, ground allspice, dried sweetened cranberries

old fashioned oats (not quick ), sliced almonds, water, natural cane sugar, salt, organic canola oil or 1/4 cup grapeseed oil, vanilla extract

oats, almonds, ground cinnamon, salt, water, honey, maple syrup, brown sugar, canola oil, minced dried apricots, raisins

oats, almonds, dried cherries, coarsely chopped dried apricots, coarsely chopped walnuts, golden raisins, honey, butter, melted

dark chocolate, caster sugar, unsalted butter, almond meal, free-range eggs, separated, brandy or 1 tbsp rum, espresso coffee

honey, peanut butter, rolled oats, sunflower seeds, chocolate chips, shredded coconut, brown sugar, vanilla extract, ground cinnamon

rolled oats, sliced almonds, canola oil, maple syrup or 1/4 cup honey, vanilla extract, cinnamon, salt, raisins

oats, almonds, ground cinnamon, salt, water, honey, maple syrup, brown sugar, canola oil, minced dried apricots, raisins

nonstick vegetable oil spray, old-fashioned oats, almonds, sweetened flaked coconut, pecan halves, frozen concentrated cranberry juice cocktail thawed, golden brown sugar packed, vegetable oil, ground cinnamon, ground allspice, dried sweetened cranberries

oats, sunflower seeds, almonds coarsely chopped, maple syrup, canola oil, raisins, cinnamon

sugar, baking cocoa, cornstarch, fat-free milk, egg, lightly beaten, vanilla extract, almond extract, reduce-fat whipped topping

bitter dark chocolate, caster sugar, butter, ground almonds, eggs , free range, separated, icing sugar

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

almond meal, eggs, baking powder, butter (1/2 cup or 1 cube , you can use coconut oil), sugar-free almond syrup (says sweetener, davinci works well), salt

sour cream, hersheys chocolate syrup, water, plain brownie mix, food cake mix , 1/2 box (18.25 oz), eggs, amaretto or 2 tsp almond extract, vanilla extract, almonds, toasted & chopped, semi-sweet chocolate chips, butter or 3 tbsp margarine, half-and-half cream, vegetable oil, amaretto or 1 tsp almond extract, toasted chopped almonds (optional)

almond meal (or grind up whole almonds very fine in the food processor), salt, baking soda, baking powder, eggs, milk, applesauce, drops liquid stevia (i prefer the sweetleaf clear extract so far, it doesn tsp have as much of a bitter aftertaste as some ), vanilla extract, grapeseed oil (you could also use walnut oil or coconut oil or organic cold-pressed canola)

chocolate protein powder (2 scoops ps100), cold water, sugar-free instant chocolate pudding mix, splenda sugar substitute (1 tsp), davinci sugar-free peanut butter syrup (1 generous splash), davinci sugar-free cookie dough syrup (1 generous splash), sugar-free cool whip (daloop) or 1 tbsp cool whip lite (daloop), sugar-free reduced-fat creamy peanut butter (approx .), crushed ice

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.