25 don chocolate Recipes

drinking chocolate (if you want more don tsp hesitate to put in more.), bicarbonate of soda, icing sugar, citric acid (if you want it sour)

butter, light brown sugar, vanilla extract, eggs, quick-cooking oats, flour, baking powder, cinnamon (you can add a little more if you like ), salt (if you used ed butter then you don tsp need to add the ), chocolate chips

lemon cake mix, vegetable oil, eggs, flaked coconut, decorative candies , as desired for eyes and buttons, chocolate chip , for eyes, any colorful tiny round candy sprinkles, for buttons

pk dark choc cake mix or, recipe favorite 9 x 13 chocolate cake ( i used this as i don tsp care for mixes ) or yellow or butter cake, sweetened condensed milk ( not evaporated ), butterscoth ice cream topping, cool whip (i use 12 oz whipped topping ), heath candy bars ( crushed in the wrappers ), english toffee and milk chocolate ), chocolate jimmies ( sprinkles )

butter (i use unsalted for baking), sugar, brown sugar , packed, eggs, vanilla, flour, oatmeal, divided, salt, baking powder, baking soda, chocolate chips (semi-sweet), chopped nuts (i don tsp use) (optional)

all-purpose flour, baking powder, baking soda, salt, butter, softened, brown sugar, white sugar, eggs, vanilla extract, chocolate chips

dry- roasted almonds, almond oil (if you don tsp have -use a neutral tasting oil with a drop or two of almond extract), premium unsweetened cocoa powder, premium unsweetened cocoa powder, brown sugar, chili powder

grated zucchini, frozen, ripe bananas, peeled and frozen, cocoa powder, chopped peanuts, sugar, half and half

puff pastry sheet , from a 17 . 3 oz box, chocolate (you can use bittersweet or milk , but don tsp use unsweetened), egg yolk (beaten with 1 tsp water), sugar , for dusting

dark chocolate chips (such as hersheys special dark), milk chocolate chips, light peanut butter, light cream cheese, butter, at room temperature, low-fat milk, vanilla, icing sugar (confectioners sugar), walnuts, finely chopped

chocolate-flavor nestle nesquik powder, unbleached all-purpose flour, baking powder, vanilla, egg white, canola oil, unsweetened applesauce (use dry cup set to measure, not liquid cup), chocolate chips (i used peanut butter chips last time)

yellow cake mix, apple butter, smart balance omega cooking oil, low fat vanilla soymilk, egg whites, semi-sweet chocolate chips (more or less to suit your taste)

instant chocolate pudding mix, prepared, cool whip, graham cracker pie crust (or chocolate or what you like), cream , redi whip (optional), chocolate bar (optional)

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

creamy peanut butter (preferably jiffy, it works the best), shortening (not butter flavored), dark brown sugar, milk (if you are lactose intolerant, fat free lactose free works better than soy ), pure vanilla extract (best if you don tsp use imitation), egg, unbleached all-purpose flour, salt, baking soda, peanut butter chips (or to taste), dark chocolate chips (or to taste)

sugar, margarine (2 sticks) or 1/2 lb butter (2 sticks), eggs (or 4 egg beaters plus 2 ), cake crumbs, salt, potato starch, chopped walnuts (any type you like ) or 1 cup pecans (any type you like) or 1 cup slivered almonds (any type you like), chocolate chips, cinnamon sugar, mixture

baking chocolate (nestle or any brand of flavored morsels. it can be peanut butter, butterscotch, white chocolate, dar), eagle brand sweetened condensed milk, salt, vanilla extract (but you don tsp have to just use vanilla, add any flavor you like), extract (not just vanilla, such as, mint, peppermint, fruit flavors, almond, you can also use liquors such as), nuts, candy cane, pieces, marshmallow, candied fruit, toffee pieces, cookie , pieces, candy bar, pieces, fruit preserves (not jam or jellie)

bread (old is best, it s crunchier), chocolate spread (i don tsp know if it exists in america, but you can use chocolate sauce just as well), bananas