48 you not chocolate Recipes

doughnuts, active dry yeast (1/4 oz, 1 packet), milk, warmed to about 100f, unsalted butter at room temperature, sugar, eggs, salt, flour (i used 5 1/2 this time, you want a soft dough, but not so soft that you cannot knead it...so you might need a bit more or a bit less ), oil for frying (i used a vegetable oil), alton brown s chocolate doughnut glaze, unsalted butter, whole milk, warmed (i did not have whole milk so i used half heavy cream half 1% milk), light corn syrup, vanilla extract, bittersweet chocolate, chopped, sugar , sifted

splenda sugar substitute , baking blend, semi-sweet chocolate chips, margarine, softened (i can tsp believe it s not butter recommended), eggs, soy flour, baking soda, unsweetened cocoa powder, unsweetened applesauce, vanilla, sugar free vanilla davinci syrup, scoop protein powder (recommended vanilla or you can use chocolate)

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

honey, sugar, water, divided (2 tbsp each), egg whites, unsweetened cocoa (not cocoa mix ), sugar, shelled hazelnuts, slightly toasted (can sub almonds if you prefer), ostia wafers (*enough to line two or three 6 x 8-inch loaf pans)

chocolate wafer crumbs (or you can use graham cracker crumbs), butter, melted, cream cheese, sugar, eggs, vanilla, white chocolate baking squares, melted, semi-sweet chocolate baking squares, melted, semi-sweet chocolate baking squares, melted, butter , do not substitute, oil

semisweet chocolate (i use ghiradelli bar chocolate), unsweetened chocolate (i use bakers), butter (do not use margarine), eggs, separated (you use both the yolk and whites), sugar, cream of tartar, sugar (for dusting)

all-purpose flour (or you can use self-rising & skip the baking powder), double-acting baking powder, unsalted butter, at room temperature, sugar, egg , extra lg, smooth peanut butter (not homemade ), peanuts , salted, finely chopped, semisweet chocolate (i use less ) or 12 oz milk chocolate chips (i use less)

chill time 30 minutes, habenero peppers , semi sweet chocolate, heavy cream, espresso coffee granules, please wear gloves and protect eyes > lots of ventilation, clean peppers from the top so they are still whole-parboil and allow to cool, pre-heat oven to 325d.f, mix whipped cream cheese, ricotta (not part-skim), very very finely chopped almonds, raisins roughly chopped, a bit of sugar or sweetener, a small amount of buffalo mozzarella shredded, stuff peppers with cheese mixture, place on cookie sheet a bit apart, bake in pre-heated oven 10-15 minutes, chill for 10 minutes, in top of double boiler, melt semi-sweet chocolate, and a bit of cream and allow to cool, peppers from oven and plate in a circle with ends at center, making a sunny design, drizzle 1 ring of chocolate around outside of platter, drizzle chocolate either in a design or just 1 pepper at a time

pastry for a double-crust 9-inch pie, unbaked, apples, granulated sugar (the pie is not extremely sweet, so if you re used to very sweet things or your apples are tart, don ), semisweet chocolate , pellets

cake flour (plain flour, not self-rising), sugar, baking cocoa, egg, milk, oil, chocolate chips (you can add more or less), vanilla

chocolate cake mix (1 box), chocolate ice cream, softened, eggs, water, cocoa powder (to dust pan) or flour (to dust pan)

betty crocker milk chocolate cake mix (you will also need the ingredients listed on the box to make the cake mix), peanut butter cups (unwrapped), margarine (must be cold and preferably not the spreadable ) or 1/3 cup salted butter (must be cold and preferably not the spreadable ), peanut butter, powdered sugar

flour, sugar (your choice , this is what my original recipe says), baking cocoa (heaped), salt (or less ), cold water (you may add leftover brewed coffee to this amount, not to total more than 1 cup water & coffee combine), vegetable oil (your choice ), butter, buttermilk, eggs, baking soda

best quality whole chocolate milk (this is important for good flavor! i use trader s point organic grassfed or make my own with droste coacoa powder and a bit of brown sugar to taste - just no high fructose corn syrup overly sweetened stuff please!), brown sugar - or white granulated if that is what you have. (once the mixture is frozen, it won tsp taste as sweet as it did unfrozen. trader s point is not too sweet, so i make it a bit sweeter for freezing and i like the flavor of best.), cream cheese, half tsp optional flavor extract or oil (like orange or raspberry or almond or coconut or...), egg, mexican crema , or sour cream, or ceme fraiche

butter, white sugar, unsweetened applesauce, unsweetened cocoa, vanilla extract, eggs, all-purpose flour, baking powder, salt, chocolate chips

milk chocolate bars - i buy the big ones that are always on sale at christmas time , but any size will do, just make sure it adds up to 20 oz. if you like darker fudge, substitute some or all of the 20 oz. with the semi-sweet chocolate bars., butter (not margarine!), softened to room temperature. also, a little extra for your pans., semi-sweet chocolate chips. use a good brand , as in nestle s, hershey s, or ghiradelli. if you prefer lighter fudge, use milk chocolate chips., granulated (white) sugar, evaporated milk, marshmallows, vanilla , use the real stuff, nuts, chopped

all-purpose flour, baking soda, salt, splenda sugar blend for baking, splenda brown sugar blend, i can tsp believe it s not butter spread, pure vanilla extract, egg whites, egg yolks, semi-sweet chocolate chips