By Barbour Publishing Inc.
This pleasant ebook is brim-full of delectable recipes—cakes, pies, chocolates, and different confections—all that includes chocolate, chocolate, and extra chocolate! Everyday Chocolate is a stunning, 4-color e-book that provides a hundred and forty four pages of scrumptious recipes in addition to basic kitchen suggestions and proposal from God’s note. It’s nice for each time presents and private use!
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Additional info for Everyday Chocolate
In large bowl, beat cream cheese and chocolate until fluffy. Gradually beat in sweetened condensed milk. A dd vanilla and beat until smooth. Stir gelatin mixture into cream cheese mixture. Fold in whipped topping. Pour mixture into prepared pan. Chill in refrigerator for 3 hours or until set. Garnish with whipped topping. Keep refrigerated. • 62 • Éclair Cake 1 box graham crackers 4 cups milk 2 small boxes instant vanilla pudding mix 1 (16 ounce) container frozen whipped topping, thawed 1 (16 ounce) tub prepared chocolate frosting • 63 • pies& cakes Line bottom of 9x13-inch baking pan with graham crackers.
Sprinkle with nuts, chocolate chips, marshmallows, and, if desired, candy-coated chocolate pieces. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan. Bake at 350 degrees for 35 minutes. Cool completely; cut into squares. • 58 • Know Your Chocolate *Unsweetened Chocolate is pure, unadulterated cocoa, also known as bitter or baking chocolate. *Semisweet and Dark Chocolate is *Milk Chocolate is pure cocoa mixed with sugar and condensed milk to give it its signature rich sweetness.
Fold in chocolate chips. Roll dough into walnut-sized balls. Place on ungreased baking sheets and bake for 8 to 10 minutes. • 56 • Chocolate Chip Pumpkin Cookies Preheat oven to 375 degrees. Dissolve baking soda in milk and set aside. Combine pumpkin, sugar, oil, and egg; stir. A dd flour, baking powder, cinnamon, salt, and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake for 10 to 12 minutes. Be careful not to overbake. Cookies will be soft and moist.