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Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Place dark chocolate with 1/2 teaspoon of vegetable oil in a double boiler over simmering water, stirring occasionally. (Or use a bowl over simmering water). Remove from heat when small pieces remain.
Microwave chocolate chips in a small microwavable bowl on high in 30-second intervals, stirring between each interval, until chocolate is fully melted, 1 to 2 minutes. 9.
Combine the sugar, cocoa powder, and water in a small saucepan, and whisk together until smooth. Bring to a boil, then remove from the heat and stir in the milk and vanilla.
The recipe for peppermint bark uses few ingredients, with only chocolate and mint candies required. Some recipes also add peppermint flavoring. [8] The candies used may be candy canes. [9] The candies should be broken up, and the chocolate is melted. [10] These two ingredients are combined on a baking sheet and then chilled until firm.
Dobash cake (or Dobosh), is a layered chocolate cake filled and topped with a chocolate pudding-like frosting originating in Hawaii, adapted by local baker Robert Taira from the Hungarian Dobos torte. [1] The cake is made of two to three layers of chocolate chiffon cake alternating with dessert pudding, sometimes dusted with crumbs.
Chocolate-covered prune – chocolate-covered prunes or plums are a typical Polish delicacy. [8] [9] Chocolate-covered bacon – a North American novelty that consists of cooked bacon with a coating of either milk chocolate or dark chocolate. It can be topped with sea salt, crumbled pistachio, or almond bits. [10] [11]
Using a hand or stand mixer, combine cake mix, pudding mix, eggs, oil, water, sour cream and 1 teaspoon peppermint extract. Mix just until smooth. Divide batter evenly between pans.