136562 stir cooked eggnog chocolate Recipes

jumbo-size aluminum foil baking cups, vegetable cooking spray, chocolate wafer cookies, butter, melted, cream cheese, softened, sugar, key lime zest, fresh key lime juice, eggs, garnishes: sweetened whipped cream , fresh cherries and blackberries, fresh mint leaves

chocolate wafer crumbs, sugar, butter, melted, sugar-free cook -and-serve chocolate pudding mix, fat-free milk, reduced-fat cream cheese, cubed, chopped pecans

eggnog, white sugar, marshmallows, ground cinnamon, ground nutmeg, butter, chilled, white chocolate chips, chopped almonds

eggnog, sugar, marshmallows, cinnamon, nutmeg, butter or 1/8 cup margarine, chilled, butterscotch chips, chopped almonds (optional), butter-flavored cooking spray

cook-and-serve vanilla pudding mix, eggnog, milk, rum extract, divided, butter, softened, brown sugar, egg yolks, king arthur unbleached all-purpose flour, salt, sugar, ground allspice, ground nutmeg

chocolate-cream filled chocolate sandwich style cookies, crushed, ground nutmeg, butter or 3 tbsp margarine, melted, cream cheese, sugar, cornstarch, eggs, egg yolk, ground nutmeg, vanilla extract, whipping cream, vanilla liqueur, light rum

eggnog, chilled, cold coffee, bourbon whiskey (optional), chilled heavy cream, coffee ice cream, ground nutmeg, for garnish

reduced-fat creamy peanut butter, nonfat cream cheese, softened, margarine, softened, sugar, frozen egg substitute, thawed, cake flour, unsweetened cocoa, baking soda, salt, nonfat buttermilk, vanilla extract, vegetable cooking spray, chocolate frosting, chopped unsalted peanuts

chocolate syrup, freshly brewed espresso, steamed eggnog, cocoa powder , to dust

eggnog, brandy or rum, godiva white chocolate liqueur, nutmeg, freshly grated

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

cooking oil, eggs, granulated sugar, rum flavoring, vanilla, eggnog, all-purpose flour, baking powder, salt, doughnut shaped butter rum-flavoured hard candies

eggnog, cornstarch, cooked long grain rice, chopped red and green candied cherries, vanilla extract, salt

cook-and-serve vanilla pudding mix, ground nutmeg, eggnog, heavy whipping cream , whipped, pastry shell (9 inches), baked, cream and ground nutmeg, optional

eggnog cheesecake, graham cracker crumbs, sugar, butter, melted, cream cheese, softened, sugar, all-purpose flour, eggnog, eggs, lightly beaten, rum extract, ground nutmeg

chocolate cake mix, instant chocolate pudding, water, eggs, oil, coconut, sour cream, coconut extract, preheat oven to 350 degrees. grease and flour a 12 inch bundt pan., in a large bowl blend all ingredients , except the coconut, at medium, speed for 3 minutes. stir in the coconut, and mix in by hand., pour batter into prepared pan , and bake for 55-60 minutes or until, wooden pick inserted into cake comes out clean ., glaze, semi sweet chocolate chips, milk or cream, butter, coconut, microwave chocolate chips and milk or cream until melted, whisk in, butter , add coconut. spoon over warm cake.