112915 two tone bread chocolate lovers Recipes

butter, softened, brown sugar, eggs, unsweetened applesauce, cake flour, baking powder, ground cinnamon, salt, baking soda, ground allspice, ground nutmeg, reduced-fat sour cream, chopped walnuts, butter, softened, sugar, reduced-fat sour cream, vanilla extract, semisweet chocolate, chopped, butter

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

fresh brewed hot strong coffee (or to your taste ) or 2 cups instant hot coffee, chocolate syrup, coffee creamer (you choose the flavor- white chocolate is a favorite as is hazelnut), sugar or artificial sweetener

cream cheese, softened, sugar, eggs, vanilla, semi-sweet miniature chocolate chips, divided, extra-serving size packaged graham cracker crumb crust (9 oz), whipping cream

chocolate wafer cookies, crushed, sugar, divided, butter, melted, two 8 oz each and 1 3 oz) cream cheese, softened, divided, eggs, vanilla extract, divided, semisweet chocolate, melted and cooled, sour cream, divided, dark brown sugar, king arthur unbleached all-purpose flour, chopped pecans, almond extract, semisweet chocolate, butter, sugar, water, vanilla extract, chopped pecans , optional

chocolate syrup (such as hershey s), ice, vodka (such as absolut), chocolate liqueur (such as godiva), white creme de cacao, maraschino cherries

cream cheese, softened, sugar, eggs, vanilla extract, semisweet mini chocolate chips, divided, graham cracker crust, whipping cream

unbleached flour, baking soda, salt, butter flavor crisco, splenda sugar blend for baking, splenda brown sugar blend , for baking, vanilla extract, eggs, ghirardelli chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package semi-sweet chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package dark chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!)

butter, brown sugar , packed, sugar, evaporated milk, marshmallow cream, vanilla, semi-sweet chocolate chips, chopped walnuts, butterscotch chips (or cherry chips)

bisquick baking mix, brown sugar , packed, semi-sweet chocolate chips, white chocolate chips, milk chocolate chips, butter, melted, egg, vanilla extract

milk, mexican chocolate (1 disk) or 4 oz dark bitter chocolate (1 disk), vanilla bean , split lengthwise, cream, ground cinnamon (to garnish )

milk chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, hard margarine, vanilla, peppermint extract

cream cheese, softened, sugar, eggs, vanilla, chocolate chips, graham cracker crust, chocolate chip, whipping cream

food cake mix, cocoa, sugar, eggs, vegetable oil, coconut rum or 2 tsp coconut extract, cherry pie filling, chocolate chips, shredded coconut, sliced almonds, chopped

cream cheese, softened, sugar, eggs, vanilla extract, semisweet mini chocolate chips, divided, graham cracker crumb crust (extra serving size), whipping cream

softened cream cheese, sugar, eggs, vanilla, semi-sweet mini chocolate chips, graham cracker crust, whipping cream, caramel topping, toasted pecans

mugs, good-quality hot chocolate or cocoa mix, milk, marshmallows, cinnamon sticks, kahlua or two-bean (for recipe, visit cottageliving.com), basket or gift bag

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.