75911 you won not chocolate Recipes

won ton or shumai (dumpling) wrappers, unsalted butter, melted, white sesame seeds, hot-smoked salmon (see notes), flaked into small pieces, sliced green onions , including tops, chopped fresh cilantro, lime juice, grated fresh ginger, kosher salt, avocado, finely diced

chocolate cake mix, cream cheese (do not use imitation), egg, sugar, chocolate chips, instead of the box cake mix try, all-purpose flour, light brown sugar, natural unsweetened cocoa powder (not dutch-process), baking soda, salt, water, unflavored vegetable oil, white or cider vinegar, vanilla extract

chocolate cake mix, orange juice (instead of water in cake mix), chocolate chips, all-purpose flour, diced candied orange peel (about 8 oz), powdered sugar, butter, softened, limoncello (you can substitute with 2 tbsp lemon juice for minors), orange juice, orange , zested, diced candied orange peel, for garnish, special equipment : cupcake liners, 2 muffin pans

chocolate chips (dark or milk chocolate), pretzels (logs work well for this, but you can try any of the medium to thick variety of twists), chopped nuts, for garnish , optional, colored nonpareils, for garnish , optional, sprinkles, for garnish , optional, coconut, for garnish , optional, crushed cookies, for garnish , optional

chocolate crumb crust, cocoa, butter or margarine, melted, cream cheese, softened, sweetened condensed milk (not evaporated milk), eggs, vanilla extract, chocolate crumb crust :........................................, stir together 1-1/2 cups vanilla wafer crumbs , 6 tbsp hershey s cocoa, 6 tbsp powdered sugar and 6 tbsp melted butter or margarine in medium bowl. press into pan.............., chocolate glaze :............................., melt 2 cups (12-oz. package.) hershey s special dark chocolate chips or hershey s semi-sweet chocolate chips, pt.) whipping cream and 1 tsp vanilla extract in medium saucepan over low heat. stir until smooth., use immediately ., glaze ., if vegetable cooking spray is used , cool baked cheesecakes. freeze 15 minutes; remove with narrow spatula.

chocolate graham crackers, butter or 1/2 cup margarine, melted, sugar, carton cool whip, thawed, chocolate pudding mix, not prepared, sour cream, strawberry, hulled and sliced, semisweet chocolate, melted, butter or 2 tsp margarine, melted

won ton skins or 5 egg roll skins, butter or margarine, melted, sugar, ground cinnamon

won ton wrappers, cut in half diagonally, vegetable cooking spray

instant chocolate pudding mix, prepared, cool whip, graham cracker pie crust (or chocolate or what you like), cream , redi whip (optional), chocolate bar (optional)

not the small ones) chocolate or vanilla pudding, not instant, milk (this is lot less then normal pie filling or what you would need per box directions), cook till thick stir constantly to avoid sticking to bottom, cool in bowl covered with wax paper (avoids skin from forming on top), this will look almost like fudge .

ground beef, ground turkey (can use beef if you do not like ), onion, diced, tomatoes and green chilies, chili powder (yes 1 cup), garlic salt, black pepper, cayenne pepper (optional), splenda artificial sweetener (or more to taste), green bell pepper, diced, olive oil

flour, splenda sugar substitute, baking powder, salt, cocoa, water (or just until pouring consistency), egg, vanilla, almond extract, splenda sugar substitute (1 cup. if you prefer milk chocolate, i prefer dark chocolate, so a slightly bitter taste comes through), cocoa, water, frozen cherries

german chocolate cake mix or 1 (18 oz) package devil s food cake mix, water, vegetable oil, eggs, vanilla frosting (you can use chocolate frosting), flaked coconut, pecans, chopped, caramel ice cream topping, oreo cookies, finely chopped

sugar, flour, salt, milk , butter or sour cream, cocoa, baking soda, oil, eggs, chocolate pudding (the kind you cook ), vanilla, chocolate chips

chocolate chiffon pie, sq unsweetened chocolate, chopped, eagle brand sweetened condensed milk (not evaporated milk), water, env unflavoured gelatin, vanilla extract, whipping cream , whipped, prepared chocolate or graham cracker pie crust, cream, in heavy saucepan, over low heat , melt chocolate with eagle brand., in small saucepan , sprinkle gelatin over water; let stand 1 minute. over low heat, stir until gelatin dissolves., combine gelatin & chocolate mixture. add vanilla. cool - room temperature. fold in whipped cream. spread into crust., chill 3 hours or until set. garnish with additional whipped cream.

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.

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.