aking sheet.
Melt the chocolate and allow to cool. Meanwhile
Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly. Stir in chocolate extract, vanilla and vodka.
Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place.
Mix together water, Equal, chocolate extract, cherry extract and Hi-Energy Chocolate Supplement.
Add canola oil and frozen cherries.
Combine 1 cup nondairy coffee creamer-powder, confectioners sugar and cocoa.
Add chocolate extract and mint extract.
Beat at low speed until thoroughly blended.
Stir in mint chocolate mixture into a cup of hot coffee.
The mint chocolate mixture can be stored into an airtight container.
In a medium bowl, combine cookie crumbs, melted butter, and chocolate extract.
Press into bottom of lightly greased 13x9 pan.
Sprinkle with coconut, grated chocolate, and butterscotch chips. Pour the condensed milk over the top.
Bake at 350 degrees on center rack for 15 minutes.
Sprinkle the pecans over the top and continue baking for 5-10 minutes, or until the edges are lightly browned.
Cool in pan on a wire rack before cutting into 24 bars.
Heat oven to 250\u00b0.
In a large bowl, combine popcorn and pecan halves.
Set aside.
In a medium saucepan, combine sugar, cocoa, salt, corn syrup and water.
Cook over medium heat 15 minutes or until candy thermometer reaches 248\u00b0.
Remove from heat. Stir in margarine, baking soda, vanilla and chocolate extract. Pour over popcorn mixture.
Stir to coat.
Spread in 15 x 10 x 1-inch pan. Bake at 250\u00b0 for about 30 minutes. Stir every 10 minutes. Cool and break apart.
Makes 11 cups.
il, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy
espresso beans and sugar. If using the vanilla bean, cut in
Place the chocolate in a large bowl.
innamon in a small bowl. Using a pastry cutter or fingers
if desired.
Note: If using canned beets, make sure they
Chop and melt the chocolate using a double boiler and then pour into a mixer bowl, let cool slightly.
Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. Beat until smooth and fluffy.
The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.
ugar, yogurt, vanilla extract, and other extract, if using, to the soy milk
dd vanilla and almond, if using, stir, and immediately pour onto
il, sugar, syrup and milk using a fork. You have to
n blueberries with hands (if using chocolate chips, you don't have
ater.
Unwrap squares of chocolate and break them apart. Put
ver tops of loaves. (if using chocolate chips).
Return to oven
C hazelnuts (if using).
Make chocolate pudding following manufacturer's
lowly mix in the mint extract and chocolate extract and stir until all