Chocolate Bread Starter: Dissolve yeast in water
Add the bread ingredients in the order given (
eserve 1 TB of the cherry juice. Chop the cherries coarsely
n a saucepan, combine white chocolate, half & half, milk and sugar
ix it up with the chocolate and cherries in a bowl
ie filling, bread, dried cherries (or cranberries) and chocolate chips.
Transfer
Place ingredients in bread machine pan in order suggested by manufacturer.
Use regular, rapid or delayed time bake cycle.
dditional flour if needed. Add chocolate chips and cherries; knead just
ticking. Knead in cherries and chocolate pieces.
Shape dough into
Combine chocolate wafer crumbs, 2 tablespoons sugar
Fill a cocktail shaker with ice.
Add the chocolate, cherry liqueur and vodka to the shaker.
Shake very very briskly to mix and well chill.
Strain into a chilled martini glass that you drizzled the chocolate syrup into.
Garnish with Chocolate covered Cherries.
heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and
Load in machine according to manufacturer's instructions.
Setting is same as for regular egg breads.
Fresh cherries will possibly reduce the shelf life of this bread.
Mix flour, soda and baking powder.
Add cherries, chocolate chips, dates and nuts.
Set aside.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
soda, salt, sugar, oatmeal, white chocolate chips, cherries and then walnuts
Preheat oven to 350\u00b0F.
Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
Add egg whites and cinnamon; mix well.
Gradually add milk, mixing until well blended.
Place bread cubes in 8-inch square glass baking dish.
Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
Form into 2 balls and coat in hazelnuts and chill until firm.
Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.
Cool.
Spread 6 bread slices with chocolate hazelnut spread; top with