For crust:
Preheat oven to 350\u00b0F
Butter 9-inch-diameter springform pan with 3-inch-high sides.
Blend cookies in processor until finely ground; blend in sugar.
Add melted butter and process until well blended.
Press crumbs evenly onto bottom (not sides) of prepared pan.
Bake just until set, about 5 minutes.
Cool while preparing filling.
Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
Remove bowl from over water; cool ...
Sift the cocoa into mixing bowl and set aside.
Place the water, sugar, and corn syrup into a pot and bring to boil.
Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.
Pour the cocoa powder into the solution and blend with a whisk until smooth.
Return the chocolate mixture to the stove and continue cooking over medium heat.
Add heavy cream, bring to boil and allow to simmer for five minutes.
Remove from the heat and stir in chopped chocolate.
Pour into fondue pot and keep warm.
Preheat oven to 325\u00b0F
Line 8-inch glass baking pan with foil, grease and flour.
In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
Put flour and cocoa in another bowl and mix well.
Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
Scrape sides and bottom of bowl and beat another 20 seconds or so.
Combine the ingredients for the chocolate mix and store in a glass jar with a tight lid.
To make individual servings of cocoa tea, boil 1 cup of water and add 2 tablespoons of the cocoa mix.
Stir well and bring to a boil.
Remove the pot from the heat.
Add milk and heavy cream to taste.
Position rack in center of oven and preheat to 350\u00b0F
Butter and flour 8-inch-diameter springform pan.
Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
Place bowl over saucepan of simmering water; stir until mixture is smooth.
Remove bowl from over water.
Finely grind almonds with 2 tablespoons flour in processor.
Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla ...
If you're baking the souffles right away, position a rack in the lower third of the oven and preheat to 375 degrees.
Butter the 6oz ramekins and dust the insides with sugar.
Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
Stir until the chocolate is melted and the mixture is smooth.
Remove the bowl from the water bath and whisk in the egg yolks.
(Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) ...
Preheat the oven to 300 degree F.
Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
In a medium bowl, ...
Whisk flour, salt, and baking soda in a bowl; set aside. In a bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined (I used my hand mixer on low speed). Chill.
Heat oven to 325 degrees. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper-lined baking sheets spaced 3\" apart, and flatten. Bake until set, about 15 minutes.
Preparation:.
Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.
Remove from heat and stir in the whole jar of peanut butter. Mix well.
Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
Put the ...
Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow