his point stir in the chocolate till melted, vanilla extract and
Preheat oven 325.
Beat sugar and butter until light and creamy.
Beat in eggs and marmalade until combined.
Combine flour,baking powder and salt. Add to marmalade mixture, stir to combine, add chocolate and chocolate-covered almonds;stir to combine.
Turn dough onto a floured surface;shape into 3 logs. Transfer to a parchment lined baking sheet. Bake for 25 minutes or until firm and lightly browned.
Cool logs on baking sheet for 5 minutes, on wire rack. Cut cookies on the diagional, return to oven; bake for 10 more minute. ENJOY.
dge of cheesecake. Garnish with chocolate covered almonds.
Chill till serving time.
hopped chocolates, pecans, walnuts, and chocolate-covered almonds in a bowl, cover, and
affy and almonds. Let the taffy-covered almonds cool.
Place chocolate chips into
eat, and add the bittersweet chocolate, set aside until melted.
ith broken toffee bars and chocolate-covered almonds. Store in refrigerator.
ans, set aside.
For chocolate covered strawberries:
In a double
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 10 minutes.
Cool 1 minute on cookie sheet, then remove.
Brew your favorite coffee and pour yourself a cup.
Put a chocolate covered cherry candy into the cup.
stir gently and add the Splenda or sugar.
Stir to dissolve.
Enjoy!
Sift together flour, baking soda, salt and cinnamon.
Set aside.
Cream butter with brown sugar and granulated sugar.
Beat in egg and vanilla.
Mix together dry ingredients with butter mixture.
Mix in chocolate-covered raisins.
up rolled oats, walnuts and chocolate-covered raisins.
Drop dough by
offee mixture.
MAKE THE CHOCOLATE MOUSSE:
Mix water and
Add the eggs, flour, ground almonds, baking powder and baking soda
nd eggs.
Add Swirled Chocolate-Caramel chips in the mix
sing one chocolate covered almond for each body and one chocolate covered caramel for
Remove from heat and add chocolate. Let sit for 1 min
Dip 4 strawberries in white chocolate then chill. Skewer remaining strawberries and marshmallows, drizzle with dark chocolate and sprinkle with pistachios and coconut. Chill until set. Serve chocolate-covered strawberries and skewers, dusted with powdered sugar.
Whisk the eggs in a mixing bowl until light and fluffy, 1 or 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cocoa and coffee and whisk to blend.
Whisk in the cream and milk thoroughly.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the almonds, then continue freezing until the ice cream is ready.