Tiramisu Cups
Tiramisu Cups
La Suissa: Caramel, Cassata, Panna Cotta, Tiramisu, Amaretto, Cocoa, Hazelnut, Coffee, Cream Cereals
This is a taste test/review of the La Suissa Chocolate Selection box. The box was $9.99 at Home Goods. Flavors included in the box are Dark Chocolate and Crème Caramel filling, Milk Chocolate and Cassata filling, Dark Chocolate and Panna Cotta filling, Milk Chocolate and Tiramisu filling, Milk Chocolate and Amaretto filling, Milk Chocolate and Cocoa filling, Milk Chocolate and Hazelnut filling, Milk Chocolate and Coffee filling, and Milk Chocolate with Cream Cereals filling. These chocolates are made in Italy. 1 cup (40g) = 230 calories
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Decadent Bacon Caramel Chocolate Chip Cookies. Out of this world!
#BaconCaramelChocolateChipCookies #Cookies #Baking
These delicious cookies are a combination of sweet and salty and just plain yummy! The bacon together with the caramel gives it that salted caramel flavor. The three different flavor chocolate morsels layered together add to the perfection.The outside of the cookie is crispy while the inside in chewy and soft. Give them a try and get ready for the applause!
BACON CARAMEL CHOCOLATE CHIOP COOKIES
INGREDIENTS:
2 1/4 cups of flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks of soft butter
1 cup of light brown sugar
1/2 cup regular white sugar
1 Tbsp. vanilla
1 egg
1 egg yolk
1 cup of semisweet morsels plus 1/2 cup Ghirardelli bittersweet morels and 1/2 cup milk chocolate morsels.
1/2 lb. of high quality bacon cooked until very crispy and chopped.
Caramel sauce.
INSTRUCTIONS:
Preheat oven to 425 degrees.
Beat butter and both sugars until well blended.
Add in vanilla, egg and egg yolk until light and creamy.
Add in the flour, salt and baking soda just until incorporated.
Stir in the chocolate chips by hand.
Chill for 4 hours (or less depending on how cold your frig is)
Drop by 2 oz. mounds or a little smaller onto parchment lined cookie sheet.
Place in the oven and IMMEDIATELY reduce the oven temperature to 375 degrees.
Bake for 9 minutes or until the tops are golden.
When the cookies come out of the oven and are still hot press in pieces of
bacon.
Let the cookies cool on a cooling rack. Place waxed or parchment
paper under the rack.
Drizzle cookies with caramel.
Note: Each time you make a new batch of cookies let the oven come
back up to 425 degrees and repeat,
Enjoy!
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AMAZON PRODUCTS I USE AND ENJOY:
Buttermilk Powder
DASH Mini Waffle Maker for CHAFFLES
ChocZero Syrups
Wilton (Set of 2) 6 cavity Donut Pans Sweet Creations Waffle Cake Pan
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Amazon Link for Carbquick
Amazon Link for Norpro Mini Cheesecake Pan
Naomi Silicone Mini Cake Sickle/Ice Pop Mold
McCormick Root Beer Concentrate
Ghiardelli Salted Caramel Sauce (2 pk.)
Espresso Powder
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MY OTHER VIDEOS YOU MIGHT ENJOY:
FRUITY PEBBLES BREAKFAST BREAD
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How To make My Grandmother's Italian Cookies
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The Baking Diva
Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Rum Balls
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls
Ingredients
8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Directions
Preheat the oven to 350 degrees F.
Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Cook’s Note
Cook's Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don't like salt in your chocolate? Simply omit.
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Cómo hacer el mejor brownie del mundo | Bien Tasty
Brownies suaves, brownies con mucho chocolate, brownies perfectos.
En este video te damos todos los tips, hacks y consejos que no sabías que necesitabas para que tus brownies estén siempre a la perfección. ¿Ya te los sabías?
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#brownie #browniefacil #chocolate #bientastypostres #BienTasty
How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
Comments with which recipe we should make next!
RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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