Desserts Recipes for Thanksgiving Clipart Menu in A Jar Tumblr for Kids in a Glass ice Cream : January 2015

Saturday 31 January 2015

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Biography

Source(google.com.pk)

Ingredients:
1 cup heavy cream
2 tablespoons butter
4 (1 ounce) squares baking chocolate
2 3/4 cups semi-sweet chocolate chips
2 tablespoons instant espresso powder (optional)

Directions:
Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Ingredients:
3/4 cup butter, softened
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
Bake for 10 to 12 minutes or until edges are golden brown.
Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
Stir nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Ingredients:
1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup all-purpose flour
1/4 cup NESTLE® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F. Line baking sheets with parchment paper or lightly grease.
Melt 2/3 cup morsels in microwave-safe bowl on Medium-high (70%) power for 30 seconds; Stir. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
Bake for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Chocolate Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Easy Desserts For Kids Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Easy Desserts For Kids Biography

Source(google.com.pk)

Ingredients:
Vegetable oil, to grease
225g (1 1/2 cups) self-raising flour
60g (1/4 cup) chilled butter, chopped
80ml (1/3 cup) milk
100g dark cooking chocolate, broken into squares
2 large bananas, peeled, sliced

Method:
Step 1:Preheat oven to 200°C. Brush a baking tray with oil to grease. Place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Step 2:Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Turn onto a lightly floured surface and gently knead until smooth.
Step 3:Divide the dough into 6 equal portions. Roll out 1 portion to a 15cm-diameter disc. Place one-sixth of the chocolate and banana on one side of the dough. Fold over to enclose the filling. Press the edges together to seal. Place on the prepared tray. Repeat with the remaining dough, chocolate and banana. Use a sharp knife to make 2 cuts in the top of each turnover.
Step 4:Bake in oven for 12 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.

Camping tip: Prepare to the end of step 3 up to 30 minutes ahead, kneading and rolling the dough on a sheet of non-stick baking paper instead of a lightly floured surface. Cover with plastic wrap. Preheat a camp oven. Fifteen minutes before serving, place the prepared turnovers on 2 sheets of foil and lower into the camp oven. Cover and place a few hot coals on top of the lid. Cook for 8 minutes. If you don't have a camp oven, wrap each turnover in 2 layers of foil and place on hot coals. Cook, turning once, for 5 minutes. Set aside for 5 minutes to cool slightly before serving. Camp oven cooking tips: Camp ovens are cast iron cooking pots, available from camping stores. To preheat your camp oven for cooking the turnovers, heat the pot and lid in your campfire. To test if it is ready for cooking, arrange a small pile of hot coals on cleared ground, and place the oven on top. Place a piece of baking paper in the oven and cover with the lid. Uncover after 30 seconds. If the paper is dark brown, the oven is ready. If the paper is burnt, uncover for 1-2 minutes to cool the oven slightly, then test again.

Ingredient:
70g (1/2 cup) cornflour
1 x 2L ctn vanilla ice-cream
200g Nestle white chocolate melts
90g (1/3 cup) hundreds and thousands

Method:
Step 1:Fill a small jug with hot water. Place the cornflour in a bowl. Dip a melon baller in the hot water and use a tea towel to quickly dry. Use the melon baller to scoop out a ball of ice-cream. Place the ball in the cornflour and toss to coat. Use your hands to quickly roll the ball until smooth. Place the ball on a baking tray. Cover with plastic wrap and place in the freezer. Repeat with the remaining cornflour and ice-cream to make 20 balls. Freeze for 2 hours or until firm.
Step 2:Place the chocolate melts in a small heatproof, microwave-safe bowl. Heat, uncovered, on Medium/500watts/50% for 1 minute. Use a clean, dry metal spoon to stir the chocolate. Heat, uncovered, on Medium/500watts/50% for a further 1 minute or until almost melted. Stir until smooth. Set aside for 10 minutes to cool slightly.
Step 3:Use a fork to dip 1 ice-cream ball into the melted chocolate to evenly coat. Place on a clean baking tray and sprinkle with hundreds and thousands. Repeat with the remaining ice-cream balls, melted chocolate and hundreds and thousands. Place in an airtight container in the freezer for 30 minutes or until firm.