236334 rum ice mexican hot chocolate sauce Recipes

hot chocolate powder (more or less to taste), water (more or less to taste), frangelico, amaretto, cream (optional), marshmallows (optional)

raw almonds, water, dates, pitted, cinnamon, unsweetened baking cocoa, sugar, cayenne pepper, vanilla, rum , if desired

qts . regular or low-fat milk, pt. half-and-half, in. mexican or regular cinnamon sticks, broken into large pieces, dried chiles de arbol or other small dried chiles, torn into pieces, zest of 1/2 orange, removed in strips with a vegetable peeler, mexican chocolate such as ibarra, coarsely chopped, vanilla beans , split lengthwise

milk, disk mexican chocolate or 4 oz dark unsweetened chocolate squares, vanilla bean , split lengthwise

milk, dark bitter chocolate (1 disk mexican chocolate), vanilla bean , split lengthwise, cinnamon sticks

water, disks mexican chocolate (such as ibarra), chopped (about 1 cup), whipping cream

water, mexican chocolate (available at hispanic markets), broken into small pieces

milk, mexican chocolate, ground cinnamon, vanilla extract, salt, chili powder (optional)

heavy cream, milk chocolate, chopped, smooth peanut butter, golden syrup, scoops toffee pieces or 4 scoops caramel ice cream, scoops chocolate ice cream, scoops vanilla ice cream, salted peanuts, roughly chopped (or left whole to taste)

goldkist farms boneless skinless chicken breasts, split (about 2 lb), all-purpose flour, ground cumin, chili powder, paprika, crushed red pepper flakes, garlic powder, salt, butter , cut into 1-inch pieces, ice water, hot pepper sauce, olive oil, ground cumin, chili powder, salt, cooked black beans, rinsed and drained, divided, sour cream, shredded jalapeno pepper cheese, divided, corn (about 1, 11-oz can), chopped red bell pepper, chopped green onion , including tops (about 6 onions), shredded cheddar cheese

nonfat milk, dark brown sugar , packed, unsweetened cocoa powder, semisweet chocolate or 1 oz bittersweet chocolate, chopped, cinnamon

hot chocolate powder, milk, unsalted butter, room temperature, marshmallow cream, powdered sugar

unsalted butter, semisweet chocolate, coarsely chopped, all-purpose flour, white cornmeal, sugar, ancho chili powder, baking powder, salt, eggs, lightly beaten, buttermilk, sugar, egg yolks, semisweet chocolate, melted, whole milk, heavy cream, vanilla extract, hot mexican chocolate sauce , recipe follows, heavy cream, cinnamon sticks, bittersweet chocolate, coarsely chopped, sugar, ground toasted almonds

water, vanilla bean (or 1 tsp vanilla extract), sugar, ground cinnamon, heaping tbsp instant espresso, salt, bittersweet chocolate , the best quality possible, grated, whole milk, vanilla ice cream, chili powder

whole milk, enriched chocolate sauce , recipe follows, rum to taste, optional, cream , optional, bittersweet chocolate shavings or small pieces, heavy cream, sugar, ground cinnamon, unsalted butter, semisweet chocolate, dark rum, grated orange zest

sweetened condensed milk, vanilla extract, kahlua, chocolate syrup, whipping cream , whipped (do not use non-dairy whipped topping), cinnamon

milk, mexican chocolate, chopped, vanilla extract, cream (optional), cinnamon sticks (optional)

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.