41 covered creme Recipes

creme de cacao, jello cherry gelatin (1 small package), water

puff pastry, unsalted butter, flour, egg yolk, water, flour, salt, getting started :.........................., combine butter and 1 tbsp of flour into a lump., pour 8 oz flour in a mixing bowl or on a clean work surface, make a hole in the middle , add egg yolk, salt and cold water. knead the mass well until it becomes firm., place on a floured work surface. using a knife , cut a 3/4 inch cross into the dough., cover the dough with the bowl and let stand for 30 minutes. using a rolling pin, shape the dough into 4 semicircles resembling flower petals. place the lump of butter in the middle, then cover with 1 of the semicircles., press down on the edges of the semicircle to seal in butter. make sure that butter cannot escape through any holes of the dough pocket., cover the pocket with the remaining semicircles. using the rolling pin, gently tap on the pocket so that butter spreads evenly. shape the dough into a long, about 1/2 inch thick rectangle., flip 1 third of the rectangle toward the center. flip the other end to the center, like folding a business letter., rotate the dough 90 degrees ., flip the left half over the right ., wrap the dough into a plastic wrap. chill in the refrigerator for 30 minutes., after the dough has been refrigerated for 30 minutes, unwrap the dough. discard the plastic wrap., repeat the folding and rotating process of the dough. make sure you roll out the dough in the direction opposite to the 1 of folding., repeat the folding , rotating and refrigerating process of the dough two more times for a total of four times. if the dough becomes soft or sticky during this process, immediately refrigerate until firm., after the fourth turn , wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking., puff pastry keeps refrigerated for up to three days, or frozen for several months.

butter, softened, marshmallow creme, vanilla extract, sugar, divided, white baking chips or semisweet chocolate chips, shortening, icing of your choice, assorted decorating candies

dark creme de cacao, vodka, chocolate syrup, cherry brandy, maraschino cherry (to garnish )

margarine, evaporated milk, sugar, chocolate chips, marshmallow creme, vanilla extract, cherry chips

ice cubes, chocolate vodka, cherry vodka, grenadine syrup, creme de cacao, half-and-half, chocolate syrup, maraschino cherry, chocolate kiss candy

coffee liqueur (kahlua), almond liqueur (amaretto), creme de cacao (recipe suggests white but i used regular and loved it), grenadine

cherry jell-o, boiling water, creme de cacao, maraschino cherry (with or without stems ), white rum, chocolate magic shell ice cream topping, cream

black cherry gelatin, unflavored gelatin (knox, box comes with 4 packets, use two if you want very firm shots) (optional), boiling water, creme de cacao, coffee, cold, maraschino cherries, fresh with stem if possible, cream, chocolate syrup

marshmallows; cut up, milk (up to), creme de menthe, whipping cream ; whipped, whipping cream ; whipped, chocolate covered toffee bar; grated

maraschino cherries or 1/2 gallon maraschino cherry, plus additional for garnish, absolut vanilla vodka, chocolate liqueur (recommended godiva dark or creme de cacao), semisweet chocolate chips (optional)

cherry jell-o, boiling water, creme de cacao, vodka, maraschino cherry, white rum, magic shell ice cream topping (chocolate), cream

frozen bacardi mixer strawberry, rum, ice, creme de cacao, chocolate syrup, for garnish, strawberry, for garnish

heavy cream, whole milk, fresh mint leaves, egg yolks, sugar, fine-quality bittersweet chocolate (preferably 70% cacao), water, heavy cream, sugar, unsweetened dutch-process cocoa powder, creme de menthe or 1 tbsp sugar

heavy cream, sugar, vanilla bean , split lengthwise, ground chicory coffee, ground french roast coffee, egg yolks, chocolate covered espresso beans, for garnish, special equipment : 4 (8-oz) heatproof ramekins or custard cups