25 you chocolate filling Recipes

all-purpose flour, granulated sugar, baking powder, salt, cold unsalted butter, cut into small pieces, buttermilk (you can sub milk and add 1 tsp of vinegar to the milk and let it sit for 15 minutes), ground ginger, white chocolate chips (or chunks ), store-bought lemon curd, coarse white sugar (optional), white chocolate , for drizzling over scones* (see note below about melting chocolate)

chocolate cake mix (can be devils food or dark chocolate), pumpkin (not pie filling), chocolate chips

dark chocolate cake mix, thank you brand cherry pie filling, eggs, almond flavoring, pure vanilla extract, dark chocolate frosting

odense marzipan or almond paste, maraschino cherries with stems, drained, semi-sweet mini chocolate chips, you can use white chocolate chips or dark choco chips)

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.

butter, softened (no substitutes), sugar, egg yolks, vanilla extract, flour, poppy seeds, salt, white chocolate, melted (king arthur has lemon-flavred white chocolate chips; or you can use semisweet chocolate)

chocolate chip ice cream, softened (although i think any flavor you think goes with cheesecake will work), no bake cheesecake mix, canned raspberry pie filling (again, flavor is up to you )

chocolate flavor instant pudding and pie filling mix (you can use vanilla if you prefer), instant coffee crystals, ground nutmeg, vanilla (substitute hot cocoa powder if you re using pudding), skim milk, cool whip, toasted slivered almonds

graham cracker crumbs, sugar, melted butter, pie filling, instant french vanilla pudding mix, instant chocolate fudge pudding mix, whole milk or half-and-half, vanilla ice cream, softened (note : if you prefer a darker chocolate pie, use chocolate ice cream), cool whip, thawed, thick chocolate bar (such as hershey s 5 oz bar), shaved, for garnish (note: chocolate is easier to shave if it has been frozen for about 30 minutes before you begin)

chocolate (recommend: baker s german sweet ), water, cake flour, baking soda, salt, unsalted butter, room temperature, pure vanilla extract, granulated sugar, brown sugar, eggs, separated, buttermilk, filling, recipe follows or whatever you prefer, favorite chocolate frosting, for the sides, evaporated milk, egg yolks, slightly beaten, granulated sugar, brown sugar, vanilla extract, butter, flaked coconut, toasted pecans

firm tofu (undrained ), chocolate chips (i use semi sweet, but you could also use carob, or your preferred flavour), vanilla or 1 tsp almond extract, prebaked pie crust

food cake mix (prepared ), cook and serve chocolate pudding mix or 2 (3 1/2 oz) packages jell-o chocolate fudge flavor pudding and pie filling or 2 (3 1/2 oz) packages vegetarian chocolate pudding mix or 2 (3 1/2 oz) packages vegetarian chocolate fudge pudding mix, whipping cream, powdered sugar (you can use more or less depending on how sweet you like it), real vanilla

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

meringue, egg whites, sugar, ground pecans you can also use blanched almonds, chocolate filling, egg whites, sugar, sweetened cocoa, butter, softened, semisweet chocolate, melted

vegetable oil, eggs, water, cherry pie filling, dark chocolate cake mix, cool whip (size is up to you ), chocolate bar, maraschino cherry

flour (mehl), butter (1 stick plus 1 tblsp), sugar (zucker), very finely ground nuts (sago, you can use almonds or walnuts), walnut halves, unsweetened chocolate squares, water, butter, pure vanilla extract, powdered sugar

quik chocolate milk mix, sugar, lukewarm water , to dissolve sugar, mocha mix non-dairy coffee creamer (or other non-dairy creamer, flavored if you choose), vanilla flavoring, salt, cold water , to fill the gallon

dough ..., butter or margarine, softened, creamy peanut butter, sugar, light brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, fudge filling ..., milk chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, vanilla extract, chopped nuts or peanut butter chips, or any topping you choose