26 double covered Recipes

chocolate-covered peanuts or 1 cup lightly salted peanuts, all-purpose flour, whole wheat flour, ground flax seeds, baking soda, salt, peanut butter, unsalted butter, at room temperature, brown sugar, honey, egg, vanilla

brownie mix, cold milk, instant white chocolate pudding mix, instant coffee granules, warm water, chocolate covered toffee bars, chopped

semi-sweet chocolate, chopped into 1/2-inch pieces (recommended : ghirardelli), unsalted butter, at room temperature, dark chocolate-covered espresso beans, flour, unsweetened cocoa powder, baking powder, fine sea salt, sugar, eggs, at room temperature, water, pure vanilla extract, semi-sweet chocolate chips (recommended : nestle toll house)

brownie mix (and ingredients to prepare per package directions), cold milk, instant white chocolate pudding and pie filling mix, warm water, instant coffee granules, chocolate-covered english toffee bars, coarsely chopped

maraschino cherries (with stems if possible), butter, softened, light corn syrup, unsweetened chocolate, melted, milk, sugar, white chocolate chips, shortening or 1/4 paraffin wax block

sleeves graham crackers (18 whole crackers), vanilla candy coating squares, cut in half, white chocolate baking squares, chopped, shortening, divided, chocolate candy coating squares, cut in half, semisweet chocolate baking squares, chopped, toffee bits

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

kielbasa , rings, kielbasa , rings, kabonosi, double smoked kielbasa , rings, chicken broth (optional), beef broth (optional), water, to cover

betty crocker double chocolate chunk cookie mix, vegetable oil, water, egg, chocolate-covered caramels , unwrapped (rolos), pecan halves

chocolate filling, brown cooking chocolate (this already has sugar inside, so it is not the pure chocolate, yet again, it is what was available in the shop next door), double cream (40+ % fat ), kahlua (a coffee liquor), non liquid honey, egg yolk, chocolate cover (outer layer), same brown cooking chocolate, real cocoa powder (no sugar added here!), butter as needed to make a chocolate paste (1/2 oz (15 g) in our case, depending on how much fat already is in the brown cooking chocolate)

boneless skinless chicken breasts, chicken broth (enough to cover breasts), salt, ground black pepper, half-and-half, butter (yes, 3 tablespoons!), onion, chopped, celery, chopped, all-purpose flour, frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas), potatoes, cooked and cubed (or 1 can small white potatoes, cubed), fresh parsley, chopped, dried thyme, double crust pie crust, egg, lightly beaten

digestive biscuits, crushed, butter, melted, caramel sauce (i used butterscotch ice cream topping, the best substitute i could find!), sea salt, bittersweet chocolate, broken into chunks (try to get 70% cocoa), double cream, icing sugar, vanilla extract, chocolate-covered caramel candie, for garnish

cappuccino-flavored instant coffee mix, water, betty crocker double chocolate chunk or chocolate chip cookie mix, vegetable oil, egg, betty crocker rich & creamy chocolate frosting, coffee-flavored liqueur, chocolate-covered espresso beans

brownie mix, cold milk, instant chocolate pudding mix, espresso powder, water, chocolate covered toffee pieces (heath)

white sugar, rolled oats, candy covered plain chocolate candies, brown sugar, all-purpose flour, baking powder, salt, crisp rice cereal, semi-sweet chocolate chips

semisweet chocolate , such as ghiradelli, chopped into 1/2-inch pieces, unsalted butter, at room temperature, dark chocolate covered espresso beans, flour, unsweetened cocoa powder, baking powder, fine sea salt, sugar, eggs, at room temperature, pure vanilla extract, semisweet chocolate chips , such as nestle toll house

caraway crescents, shortening, sugar, cake yeast, lukewarm water, egg, salt, milk, flour, caraway seeds, melted butter, coarse salt (kosher salt), cream shortening and sugar; add beaten egg. dissolve yeast in the lukewarm water and add to mixture. add enough flour to make a stiff dough. knead until smooth. cover and let rise until double in bulk, about 1 hour., divide dough into two portions. roll out each portion into circle ; cut in 8 wedge-shaped pieces. roll up each piece, stating at the wide end; shape into half circles. brush with melted butter; sprinkle with caraway seeds and a little coarse salt. place on a baking sheet and cover with a clean cloth dish towel. let stand 1 hour or until double in bulk. remove towel and bake at 425 for 10 minutes

pork butt, cut into small cubes, lean beef, cubed, onions, diced small, salt and pepper, to taste, savory, boiling water , to cover meat, double crust pie crusts, homemade or frozen