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2 Yodel snack cakes, 1/4 cup purchased or homemade chocolate frosting, Assorted decorations such as cloth leaves (available at floral shops and craft stores), chopped maraschino cherries, Red Hots, M&M's and other candies, colored sugars, shredded coconut, confectioner's sugar, and cocoa powder, Special equipment: Toothpicks, small offset spatula or butter knife
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, 3/4 cup heavy whipping cream, 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, 10 fresh camellia leaves or lemon leaves, wiped clean with damp cloth, Nonstick vegetable oil spray
3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers), 1 teaspoon instant-espresso powder, 2 tablespoons unsalted butter, melted, 1 pt premium coffee ice cream, softened slightly, 1 pt premium coconut sorbet, softened slightly
1 1/2 cups (3 sticks) unsalted butter, cut into pieces, 1 cup freshly brewed coffee, 1/2 cup water or milk, 3/4 cup unsweetened Dutch-process cocoa, 3 cups all-purpose flour
1 cup powdered sugar, 1/3 cup superfine sugar, Pinch of salt, 3 large egg whites, room temperature, 1/2 teaspoon cream of tartar
1 1/2 cups unsalted butter, cut into pieces, 1 cup freshly brewed coffee, 1/2 cup water or 1/2 cup milk, 3/4 cup unsweetened Dutch-processed cocoa powder, 3 cups all-purpose flour
3 medium or 4 small blood oranges, 2 1/2 cups (or more) water, 1 cup sugar, 2 tablespoons Grand Marnier or other orange-flavored liqueur, 2 cups all purpose flour
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Buttery Sugar Cookie dough recipe with an addition and adjustments, 2/3 cup unsweetened cocoa powder, 1 cup coarsely crushed small red and white candy canes (see Cooks' Notes), 4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes), Special equipment: Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)
1 1/2 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon ground cinnamon, 2 tablespoons chilled unsalted butter, cut into cubes
1 1/2 sticks (3/4 cup) unsalted butter, 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped, 1 1/2 cups packed light brown sugar, 3 large eggs, lightly beaten, 1 1/4 teaspoons vanilla
3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds), 1 1/2 cups sugar, 6 cups sweetened shredded coconut (from two 14-ounce bags), 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder
3 cups sifted cake flour (not self-rising; sift before measuring), 2 teaspoons baking powder, 3/4 teaspoon baking soda, 1 teaspoon salt, 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
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