58 make chocolate baking soda Recipes

thick and chewy chocolate chip cookies (originally published in the got milk cookie book by peggy cullen), makes 15 large cookies, unsalted butter, softened, white sugar, light brown sugar, salt, vanilla extract, egg, all-purpose flour, baking soda, chocolate chunks or chips, nuts (note : optional. i never add nuts, but it s totally personal preference).

butter , melted gently in the microwave, vegetable oil (canola, corn, whatever. even light olive oil works well & is very healthy), brown sugar (packed), real vanilla extract, milk, egg, white whole wheat flour (such as king arthur-this makes for a much better cookie than just plain whole wheat flour), all-purpose white flour, salt, baking soda, semi-sweet chocolate chips (i use ghirardelli, they taste richer), oats (old-fashioned or quick, or 1 cup coarsely chopped pecans or if you wish for neither add more chocola)

spelt flour, oat flour (to make , grind approximately 2 cups rolled oats in food processor until a fine, flour consistency), rolled oats, salt, baking soda, walnuts, semi-sweet chocolate chips, maple syrup, canola oil, vanilla extract, water

cake, eggs, oil, hot tap water ( or brewed coffee for a mocha flavor ), sugar, flour, baking cocoa, ts baking soda, sour milk ( or buttermilk ), make sour milk : add 2 tsp vinegar to sweet milk (whole milk ) and let thicken 5 minutes ), cream, mocha whipped cream topping, which may be used for any cake or dessert - not a buttercream but can easily be made into 1 by adding butter!), chilled heavy cream, powdered sugar, baking cocoa, rum, instant coffee powder

butter, softened, shortening, sugar, brown sugar, vanilla extract, flour, baking soda, salt, white chocolate chips, skor toffee pieces

margarine, brown sugar, sugar, cool water, vanilla extract, bread flour, flax seed meal (make sure this is fresh ), baking soda, baking powder, salt, chips

egg whites, fat free sour cream, brown sugar, vanilla extract, skim milk (i like the evaporated milk. it makes it more dense, and almost brownie like) or 1 cup fat-free evaporated milk (i like the evaporated milk. it makes it more dense, and almost brownie like), salt, baking powder, baking soda, cocoa powder, all-purpose flour (depending on how dense you like your cake)

margarine or 1/2 cup butter (softened), brown sugar, white sugar, bananas (mashed ), eggs, vanilla, flour (i used 1/2 all-purpose and 1/2 wheat), baking soda, banana cream instant pudding (if you dont have this, im pretty sure just plain vanilla would work), chocolate chips (or however much you want!)

makes 12 cupcakes, unsweetened chocolate, chopped, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar, eggs, vanilla extract, sour cream, sugar, egg whites, cream of tartar, vanilla extract, almond extract, chopped (about 12 oz) semisweet chocolate, canola or vegetable oil

magic peanut butter middles, chocolate cookie with a surprise peanut butter center., makes 30 cookies, all-purpose flour, unsweetened cocoa powder, baking soda, white sugar, brown sugar, butter, softened, peanut butter, vanilla extract, egg, sugar, peanut butter, in small bowl blend flour , cocoa and baking soda. mix until well blended., in large bowl beat sugar , butter or margarine and 1/4 cup peanut butter, until light and fluffy. add vanilla and egg, beat. stir in flour mixture until blended. set aside., make filling: combine confectioner s sugar and 3/4 cup peanut butter. blend well., roll filling into 30 - 1 inch balls .

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.

cake makes 1 8-inch 3-layer cake, cocoa powder, sour cream, all-purpose flour, plus more for pans, baking powder, baking soda, salt, unsalted butter, softened, plus more for pans, vegetable shortening, granulated sugar, dark brown sugar, eggs, pure vanilla, caramel with salt, caramel ganache icing, fleur de sel, for garnish, caramel with salt makes enough for two to three 8-inch 3-layer cake, sugar, light corn syrup, heavy cream, fleur de sel, sour cream, caramel ganache icing makes enough for 1 8-inch 3-layer cake, dark chocolate, chopped, sugar, light corn syrup, heavy cream, butter , cut into tbsp-sized pieces, softened but still cool

butter, sugar, brown sugar, eggs, vanilla, flour, oatmeal (put in blender and make into flour), salt, baking powder, baking soda, chocolate chips, hershey bars, grated, nuts , any kind of (optional)

shortening, white sugar, cocoa, mixed in, boiling water , to make a smooth paste, milk, eggs, all-purpose flour, cake flour, baking powder, baking soda, mixed in, boiling water

all-purpose flour, baking soda, salt, plain fat-free yogurt, splenda sugar substitute, brown sugar, vanilla extract, egg whites, chocolate chips

flour, sugar, salt, baking soda, water, vanilla, vinegar, cocoa, oil or 6 tbsp melted butter

perfectly chocolate cupcakes (i halved this and got exactly 15), makes 30 regular cupcakes or 96 mini cupcakes, sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water (i dissolved 1 tbsp of instant coffee into the for half a recipe), coffee meringue (adapted from cupcakes! by elinor klivans), makes enough for 15-18 cupcakes, granulated sugar, water, egg whites, cream of tartar, water, instant coffee granules, chocolate coating (this makes a lot, but you need the chocolate to be deep enough to dip all the cupcakes), semi-sweet chocolate chips, canola or vegetable oil, overall rating on a scale of 1-5, moistness : 5, tenderness : 5

part 1: devil s food cake, butter, softened, sugar, eggs, unsweetened chocolate, melted, vanilla extract, milk, allpurpose flour, baking soda, salt, part two : chocolate mud frosting, unsalted butter,softened, vanilla extract, unsweetened chocolate, melted, sugar, cocoa powder, milk, in the bowl of an electric mixer , cream the butter, vanilla extract and melted chocolate. in a separate bowl, sift the confectioners sugar and cocoa powder. gradually add it to the butter mixture, blending well after each addition. mix in enough milk to make the frosting muddy., tip: the frosting may be made a few days in advance and stored in the refrigerator. before frosting, bring it to room temperature, then re-whip., next , add the spooky walkway leading up to the house. draw a crooked path from the base of the cake up to the witch s door with a toothpick (use this as your guideline). outline the path with chocolatecovered raisins, then sprinkle with broken green hard candies. at the entrance to the pathway, add a chocolate graham cracker drawbridge., tip: lay all the decorations out before you start. show the kids our photoand allow room for their own creative additions.