203254 make your own chocolate cream baggies Recipes

chocolate milk, sodium chloride rock salt (nacl), ice, ziploc bag, ziploc bag

chocolate cake, any kind or make your own, chocolate pudding, not instant, milk, kahlua, cool whip, skor toffee pieces

hershey bars without nuts. the amount depends on how bif of a kiss you want to make., chopped nuts of your choice, chopped candies of your choice, caramel, toffee bits, rice crispy cereal, chopped oreos, dried fruits, sunflower seeds, colored sugar, coconut, chocolate mints, marshmallows, fudge bits, peppermints, etc.., like to add that some great foil to wrap your candy in can be found at beauty supply stores or at a hair salon. the foils used to highlight hair are ultra thin and come in various colors. they cover the chocolate very well and are great to use for other chocolate recipes such as truffles or molded chocolates. they re not expensive and come in large squares which means less foil cutting for you! ho! ho! ho

cook time inlcudes 30 minutes should you decide to make your own cake base: genoise, sponge, or a biscuit., cake, sugar, frangelico hazelnut liquer/rum, salt, warm water, warm corn oil, cake flour, hazelnut meal, less than 1/2 tsp baking powder, egg whites, sugar, cream of tartar, chocolate praline, chocolate, praline, milk + 50g whipping cream, sugar, frangelico hazelnut liquer/rum/grand marnier, whipping cream (whipped), gelatine sheet, chocolate ganache, chocolate, butter, skim milk, decoration, hazelnuts roasted and skin rubbed off, sugar, water, cream tartar, sweet whipping cream + 1 tbsp cocoa powder (whipped)

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

chocolate cookie pie crust (store bought or make your own ), creamy peanut butter, cream cheese (softened ), sugar, hot fudge, hot fudge, creamy peanut butter, ziploc bags

prepared graham cracker crust (or make your own ), light cream cheese, sugar, vanilla extract, almond extract, fresh strawberries, divided, sugar, cornstarch, fresh lemon juice, sliced almonds, toasted

cream cheese, softened (2 8 oz. bars), butter, at room temp, garlic salt, dried oregano, dried basil, dried dill, dried marjoram, black pepper, dried thyme

chocolate cookie crumb crust, oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups, unsalted butter , melted and cooled, chocolate cream filling, half-and-half, table salt, granulated sugar, cornstarch, egg yolks at room temperature , chalazae (protein strands attached to yolk) removed (see related quick tip), unsalted butter (cold), cut into 6 pieces, semisweet chocolate or bittersweet chocolate, finely chopped, unsweetened chocolate , finely chopped, vanilla extract, cream topping, heavy cream (cold ), granulated sugar, vanilla extract

chocolate cookie pie crust (store-bought or you can make your own chocolate crust), cream cheese, room temperature, creamy peanut butter (do not use home made for this), pure vanilla extract, sugar, cream (measure 1-3/4 cups before whipping), cadbury crispy crunch bars (use full-size bars for this ) or 5 butterfinger candy bars, finely chopped (use full-size bars for this)

superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti), cake flour, dutch process cocoa, egg whites (about 16 large), cream of tartar, pure vanilla extract, salt, semisweet chocolate , chips or small pieces, butter, water

heavy cream, sugar, vanilla extract, chocolate wafer cookies (or, make your own !), strawberries , 3/4 of them sliced (the rest for on top), unsweetened cocoa (or chocolate shavings)

coffee beans, chocolate chips or equivalent in chocolate chunks, cocoa powder (optional)

sandwich size zip lock bag, your favorite cold cereal to 1/2 the nag or whatever you desire the amount to be, level tsp instant non fat dry milk adjust to consistency you want, dry non dairy creamer (to give the non fat dry milk body if you want) note you may want to run the powdered milk and non dairy creamer through a food processor first to break the non daitry creamer down a bit smaller or use an inexpensive non dairy creamer that breaks down easily in cold liquid), sugar or splenda to taste (whatever you put on your cold cereal), addition of dried fruits and nuts, cinnamon etc is a plus, plastic spoon, water from a tap or your water bottle you probably carry with you or from a water fountain on the run..

chocolate wafers, instant coffee, melted butter, semisweet chocolate, cream cheese at room temperature, pure vanilla extract, sugar, eggs, separated, salt, heavy cream, heavy cream, pure vanilla extract, confectioners sugar, extra semisweet chocolate for curls

chocolate cookie pie crust (store bought or make your own ), cream cheese, softened, peanut butter, peanut butter, sweetened condensed milk (use half 14-oz can), sugar, cool whip frozen whipped topping, cool whip or whipped cream, for topping, grated chocolate (to garnish ), chopped peanuts (optional)

chocolate wafer cookies (about 32), coarsely broken, bittersweet chocolate chips, butter, cut into 1/2-inch cubes, sugar, sweetened condensed milk, creme fraiche ( store bought ) or make your own, fresh lemon juice, grated lemon peel, fresh raspberries (two 6-oz containers)