56639 chocolate dunk shot biscotti Recipes

king arthur unbleached all-purpose flour, sugar blend, baking cocoa, salt, baking soda, eggs, egg whites, divided, vanilla extract, instant coffee granules, grated orange peel, chopped almonds, toasted, semisweet chocolate chips, water

all-purpose flour, white sugar, baking powder, baking soda, salt, egg, egg white, chopped almonds, orange zest, bittersweet chocolate

all-purpose flour, baking powder, salt, sugar, unsalted butter, room temperature, eggs, ground aniseed, semi-sweet chocolate chips

all-purpose flour, almonds, finely ground, dutch-processed cocoa powder, baking powder, salt, egg, sugar, pure vanilla extract, almond extract, dried cranberries, chocolate, melted for drizzling

all-purpose flour, unsweetened cocoa, instant espresso powder, baking powder, salt, eggs, egg whites, sugar, butter or 1/4 cup margarine, melted, vegetable oil, unsweetened chocolate square, melted, vanilla extract, toasted and skimmed hazelnuts, chopped

flour, sugar, baking powder, salt, eggs, rum extract, almond extract, pure vanilla extract, maraschino cherry juice, maraschino cherry, chopped, pecans, chopped, cocoa (optional), chocolate chips, melted (optional)

all-purpose flour, cocoa powder, baking powder, salt, sugar, eggs, olive oil, pistachios, chocolate chips

all-purpose flour, baking powder, sugar, butter, room temperature, lemon zest, kosher salt, eggs, dried cherries, bittersweet chocolate chips, pistachios, coarsely chopped, pure vanilla extract or 1/2 tsp almond extract

butter, softened, sugar, eggs, anise extract, king arthur unbleached all-purpose flour, baking powder, salt, sliced almonds, toasted, aniseed, milk chocolate candy coating, melted

godiva chocolate liqueur , 1 1/2 shots, creme de cacao , 1 1/2 shots, vodka (can use vanilla ), half-and-half , 2 1/2 shots

irish cream liqueur, white chocolate liqueur, creme de menthe liqueur

all-purpose flour, fine ground yellow cornmeal, baking powder, salt, eggs, sugar, orange zest, lemon zest, semi-sweet chocolate chips, unsweetened cocoa powder

unsalted butter, softened, sugar, eggs, brewed tea, room temperature, vanilla extract, flour, baking powder, nutmeg, salt, whole walnuts, semisweet chocolate chips (or, 7 oz good dark chocolate broken into pieces)

butter or margarine, softened, brown sugar, sugar, instant coffee or espresso granules, eggs, all-purpose flour, baking powder, salt, ground cinnamon, chopped walnuts or pecans, semisweet chocolate mini-morsels, vanilla candy coating, melted

creamy peanut butter, sugar, eggs, all-purpose flour, cocoa, baking soda, salt, chopped peanuts (we tested with cocktail peanuts), semisweet chocolate mini-morsels, divided, creamy peanut butter, shortening

flour, baking soda, salt, semi-sweet chocolate baking squares, divided, margarine, softened, brown sugar, splenda granular, no calorie artificial sweetener, egg, vanilla, chopped walnuts

vanilla ice cream, whole milk, leftover chocolate cake, shots espresso or coffee liqueur, optional

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.