[{"id":"15398","title":"Coconut Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Dissolve the coconut milk powder in the hot water in a large bowl.<br>Whisk until all large lumps are gone.<br>Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain.<br>Mix the coconut \"milk\" and pastry/heavy cream together.<br>Add the sugar and coconut flavor.<br>Add the shredded coconut, if using.<br>Place the bowl in the fridge to chill for several hours, or up to overnight.<br>Freeze in a 1-quart ice cream maker according to the manufacturer's directions.<br>The ice cream will be dense and soft when finished.<br>Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden.<br>TIPS:.<br>Love Almond Joy or Mounds candy bars?<br>Add chopped chocolate and/or nuts, up to 1/2 cup total, during the last 5 minutes of churning for a tasty treat.<br>If you don't care for the shredded coconut texture, leave it out.<br>No pastry cream filling mix?<br>You can leave out this ingredient, but the ice cream will be less smooth, rich, and creamy.<br>It's definitely worth adding!","url":"https://recipe.bluelayer.org/recipe/15398/coconut-ice-cream"},{"id":"832","title":"Sprinkle Dipped Meringues","ingredients":"3 large egg whites, space temperature Pinch of product of tartar<br>3⁄4 cup (155 g) superfine sugar<br>1 teaspoon organic vanilla or<br>almond extract<br>3 ounces (90 g) perfect-good quality white chocolate, chopped or callets/discs Sprinkles of your determination Instruments: Large pastry bag Decorating idea #1A","directions":"Preheat the oven to 200°F (90°C). Line 2 baking sheets with parchment and established apart. Wipe a stainless metal bowl and the whisk of an electric powered mixer with a paper towel dampened with a small lemon juice to clear away any hint of grease. Put the egg whites into the bowl and battle on lower tempo until foamy, around 30 seconds. Avert the mixer and add the product of tartar. Make improvements to the pace to medium and overcome until smooth peaks kind, around 1 moment. Boost the pace to medium-superior and add the sugar one spoonful at a season. Battle on large tempo until incredibly rigid peaks style and the meringue is shiny and thick, more than 3 minutes. add the vanilla and combat for 1 far more second. In good shape a heavy pastry bag with a high spherical decorating suggestion and pipe 2-inch-diameter cookies regarding 1 inch aside on to the composed baking sheets. Bake in the higher and small 3rd of the oven for 1 1⁄2 several hours undisturbed, and then transform off the oven. Depart the cookies in the oven for 1 far more hour to dry out. The cookies ought to be crisp, still not browned or discolored. Move the baking sheets to twine racks to great extensively. In a heatproof bowl, soften the white chocolate both in the microwave within 20-moment durations (be very careful not to burn up it) or over a lower saucepan of simmering water. Line 2 baking sheets with clean parchment paper and fill a shallow dish with the sprinkles. Dip the backside of just about every meringue into the white chocolate, and then automatically dip them into the sprinkles. Put them on the created baking sheets and permit them fixed, around 1 hour. The meringues will retain in an airtight container at space temperature for up to 5 times. Makes about 30 cookies. In addition to striving out some fresh recipes to Rosie, I’m on top of that Is post clues to a range of weblogs exactly where you can discover her recipes Concealed.","url":"https://recipe.bluelayer.org/recipe/832/sprinkle-dipped-meringues"},{"id":"16311","title":"Glorious Treats Vanilla Cream Cheese Frosting","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>vanilla extract<br>sugars, powdered<br>cream, fluid, heavy whipping","directions":"*Place butter in a large mixing bowl and beat until smooth.<br>Add cream cheese and blend until fully combined and smooth, about 30 seconds.<br>*Add vanilla extract and powdered sugar and blend on low speed until combined.<br>Increase to medium speed and beat until it begins to get fluffy.<br>*Slowly add the heavy cream, a little bit at a time until desired consistency is met.<br>(Dont add too much if you want the frosting to stay in place when piped on cupcakes.<br>).<br>*Beat until fluffy, about 1 minute.<br>*Use at once or keep refrigerated.<br>(This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.<br>).<br>The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try....<br>For a Stronger Cream Cheese Flavor: Use an additional 4 oz.<br>( 1/2 block) of cream cheese.<br>This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.<br>For Chocolate Frosting: (my favorite!)<br>add 1/2 cup unsweetened cocoa (I use Ghirardelli brand, its really good).<br>Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.","url":"https://recipe.bluelayer.org/recipe/16311/glorious-treats-vanilla-cream-cheese-frosting"},{"id":"20765","title":"White Chocolate and Fruit Granola Biscuits","ingredients":"cereals ready-to-eat, granola, homemade<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>water, bottled, generic<br>honey","directions":"Put flour and fruit granola into a bowl and mix them with a spatula.<br>Put the butter, water and honey into a small microwaveable container and heat with the microwave for 30 seconds, then mix well.<br>Pour onto the flour mixture and stir.<br>Chop the white chocolate into small pieces, put into a microwaveable container and microwave for 1:30 minutes to melt.<br>Mix well and add to the bowl and mix together.<br>Preheat the oven to 180C/350F.<br>Line an oven tray with parchment paper.<br>Make small balls and put them in the tray and flatten to about 2mm thick with your hand, keeping a roughly circular shape.<br>Bake for 10 to 15 min, then remove to a cooling rack.<br>Here is the recipe without chocolate.","url":"https://recipe.bluelayer.org/recipe/20765/white-chocolate-and-fruit-granola-biscuits"},{"id":"21153","title":"Cookie Dough Bites","ingredients":"butter, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Add the first four ingredients into your mixer bowl.<br>I use my KitchenAid stand mixer for this, but any mixing bowl and mixer will do.<br>Mix well and then gently stir in chocolate chips (use dark chocolate for a nutrition boost).<br>Take mixture by teaspoon size scoops and roll between your hands to make them into balls.<br>Place the balls on a cookie sheet then put it into the freezer and freeze the balls for about 10 minutes.<br>You can keep them in the freezer indefinitely for a quick snack anytime.&lt;br /","url":"https://recipe.bluelayer.org/recipe/21153/cookie-dough-bites"},{"id":"21503","title":"Banana Split (Layered Shot)","ingredients":"syrups, grenadine<br>chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized<br>bananas, raw<br>cream, whipped, cream topping, pressurized","directions":"Layer ingredients in the order listed.<br>Layering is achieved by slowly pouring the liquid over the back of a spoon so that it sits on top of the next ingredient.","url":"https://recipe.bluelayer.org/recipe/21503/banana-split-layered-shot"},{"id":"24882","title":"Pumpkin Chocolate Chip Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>pumpkin, raw<br>vanilla extract<br>sugars, granulated<br>honey","directions":"Preheat oven to 325 degrees F. Grease an 8-inch square pan.<br>Set aside.<br>In a large bowl, stir together flour, salt, baking powder, cinnamon, nutmeg, oats, brown sugar and chocolate chips.<br>Set aside.<br>In a small bowl, whisk together the oil, pumpkin, vanilla, sugar and honey.<br>Add the pumpkin mixture to the flour mixture.<br>Stir until batter is just mixed.<br>Spoon batter into the prepared pan and use a spatula or your fingers to spread the batter evenly in the pan.<br>Bake for 25 minutes.<br>Let cool in the pan on a wire rack for at least 20 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/24882/pumpkin-chocolate-chip-bars"},{"id":"26225","title":"White Chocolate Heavy Cream","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Microwave the crushed chocolate and a little cream at 600W for 1 minute to melt the chocolate.<br>Add the rest of the cream and whip the mixture.","url":"https://recipe.bluelayer.org/recipe/26225/white-chocolate-heavy-cream"},{"id":"27150","title":"Chocolatey Walnut Brownie Bread","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>nuts, walnuts, english","directions":"All ingredients must be at room temperature.<br>Liquid ingredients should be approximately 80 degrees F.<br>Add ingredients as specified by your bread machines owners manual.<br>Walnuts may be added 5 minutes before end of last kneading cycle.<br>Select white or basic bread and light crust.<br>Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.<br>(So that the crust of this bread stays soft, rub a tablespoon of cold butter over the top and sides of the loaf.<br>Cover with a clean cloth as it cools.","url":"https://recipe.bluelayer.org/recipe/27150/chocolatey-walnut-brownie-bread"},{"id":"36002","title":"Fabulous 5 Minute Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>nuts, walnuts, english","directions":"Grease and line a 9X6 pan with wax paper/foil.<br>Melt 3/4 th of the chopped chocolate and condensed milk in a pot on low heat.<br>Once melted, remove from heat and stir in the vanilla and reserved 1/4th cup of chocolate pieces.<br>keep stirring until the residual heat causes the chocolate to melt.<br>add in the mix ins of your choice (i used chopped and toasted walnuts and hazelnuts) , pour onto a greased pan and chill for 30 minutes or until set","url":"https://recipe.bluelayer.org/recipe/36002/fabulous-5-minute-fudge"},{"id":"43508","title":"Chocolate Peanut Butter Bagels","ingredients":"peanut butter, smooth style, without salt<br>mini semi-sweet chocolate baking chips,<br>water, bottled, generic<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, brown<br>wheat flours, bread, unenriched","directions":"If using bread machine, place everything in the pan following manufacturers instructions.<br>[For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water.<br>Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]<br>Then start machine on DOUGH setting.<br>Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.<br>Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.<br>Cut each piece into two, roll into a ball.<br>flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.<br>Let bagels rest for 5 minutes.<br>In the meantime, bring water in a medium saucepan to a boil.<br>preheat oven to 400F prepare a couple of cookie sheets with parchment paper.<br>Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch.<br>they should sink, then rise after a few seconds.<br>dont worry if they dont sink, itll work out just fine.<br>Scoop out bagels with a slotted spoon.<br>place on cookie sheet.<br>repeat until all bagels have been boiled.<br>Bake your bagels for about 20 minutes, one sheet at a time.<br>You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.<br>Cool on a cookie rack.","url":"https://recipe.bluelayer.org/recipe/43508/chocolate-peanut-butter-bagels"},{"id":"51213","title":"Easy Chocolate Peanut Butter Brownies","ingredients":"dates, deglet noor<br>nuts, walnuts, english<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>salt, table<br>dates, deglet noor<br>nuts, almonds<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt","directions":"1.To make the brownie layer, pulse dates, walnuts, almonds, cocoa and salt in a food processor until well combined.<br>If mixture is too dry, add a bit of water.<br>You want it to be sticky.<br>2.Press brownie layer into an 8x8 pan youve lined with parchment paper (make sure paper hangs over the sides of the pan, for easy removal once they are done).<br>3.Press until flat using your hands and place into the freezer.<br>4.To make peanut butter layer, process dates, almonds, peanuts and peanut butter until well combined.<br>5.Remove brownie layer from the freezer and press the peanut mixture on top of the brownie layer.<br>Freeze until ready to serve.<br>6.Cut into squares and store in the fridge in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51213/easy-chocolate-peanut-butter-brownies"},{"id":"52109","title":"Chocolate Marshmallow Fondue","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Melt the chocolate in a double boiler (or microwave slowly).<br>Add marshmallow creme.<br>If you need to thin the chocolate - you can add shortening or a little whole milk.<br>Add the liquor on top, and light a match to it.<br>Stir into the chocolate mixture to extinguish the flame.<br>Serve with strawberries, pound cake, graham crackers, marshmallows, etc.<br>crate and barrel have the best fondue servers - that stay hot with the help of a little tea candle.","url":"https://recipe.bluelayer.org/recipe/52109/chocolate-marshmallow-fondue"},{"id":"55064","title":"Szaloncukor - an Edible Christmas Decoration","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the crushed biscuits with the cocoa powder in a big mixing bowl.<br>Melt the butter with the sugar and milk on the hob.<br>When the butter and sugar is all melted pour it into the biscuit mix.<br>Mix well and add the rum.<br>Cool it in the fridge for about 10 minutes.<br>Form little bonbon shapes.<br>This quantity should be enough for 50 pieces.<br>Line them up on a tray and transfer into the freezer for 5 minutes.<br>Meanwhile chop up the chocolate and melt it over steam.<br>I use a little metal pot for the chocolate and I put it over a pot of boiling water.<br>Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.<br>Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.","url":"https://recipe.bluelayer.org/recipe/55064/szaloncukor-an-edible-christmas-decoration"},{"id":"59113","title":"Chocolate Crunch","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table<br>nuts, pecans<br>honey<br>oil, canola<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees F. Line a large jelly roll pan with parchment paper or baking mat.<br>In a large bowl mix together oats, rice cereal, brown sugar, cinnamon, salt and pecans.<br>In a small saucepan combine honey and canola oil and cook over low heat until just bubbling.<br>Remove from the burner and add the chocolate and vanilla, stirring until the chocolate is melted.<br>Add the chocolate mixture into the oat mixture and mix until everything is evenly coated.<br>Dump the oat mixture onto your prepared jelly roll pan and spread it out.<br>Bake the granola mixture in the 300 degrees F oven for ten minutes and then stir.<br>Bake for another ten minutes.<br>Remove it from the oven and let it cool completely.<br>Add the dried cranberries.<br>Notes: 1.I use regular rolled oats, not the quick cooking or instant variety.<br>2.Use what chocolate you have available.<br>I have made it with semi-sweet chocolate chips and dark chocolate.<br>Its all good.<br>3.I like to stir the granola as its cooling.<br>I leave some bigger clusters for snacking and break some up for adding to yogurt.<br>4.Makes about 8 cups","url":"https://recipe.bluelayer.org/recipe/59113/chocolate-crunch"},{"id":"61250","title":"Cran-Apple White Chocolate Popcorn","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>pumpkin, raw<br>snacks, popcorn, air-popped (unsalted)<br>apples, raw, with skin<br>cranberries, dried, sweetened","directions":"Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth.<br>Add cinnamon and pumpkin pie spice and whisk to combine.<br>Add popcorn and toss using two wooden spoons until well coated, about 30 seconds.<br>Add apples and cranberries and stir to combine.<br>Transfer mixture to to a parchment paper-lined rimmed baking sheet, using back of spoon to spread evenly over entire surface.<br>Chill in refrigerator for at least one hour.<br>Using hands, break into small pieces and serve.<br>Store for up to 3 days in covered container.","url":"https://recipe.bluelayer.org/recipe/61250/cran-apple-white-chocolate-popcorn"},{"id":"61249","title":"Chocolate Crumble","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table","directions":"Heat the oven to 375F or 350F on convection.<br>Line a baking sheet with a Silpat or parchment.<br>Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.<br>Whisk the cocoa powder, flour, sugar, and salt together and add to the bowl.<br>Mix at medium speed until well combined, dark brown, and in big crumbs.<br>Spread out on the baking sheet, breaking up the biggest crumbs and leaving room for spreading.<br>Bake until crisp, about 20 minutes, rotating the pan halfway through baking.<br>Let cool.<br>When the crumble is cool, put it in a food processor and process to fine, even crumbs.<br>Store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/61249/chocolate-crumble"},{"id":"61248","title":"Almond Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>nuts, almonds","directions":"Melt chocolate until smooth.<br>Add raisins and almonds.<br>Pour onto wax paper<br>Let cool then break into pieces.","url":"https://recipe.bluelayer.org/recipe/61248/almond-bark-candy"},{"id":"61230","title":"Chocolate-Dipped Hazelnut Wedges","ingredients":"nuts, hazelnuts or filberts<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>shortening, vegetable, household, composite","directions":"Preheat the oven to 350 F and butter and flour two 8-inch round cake pans.<br>In a food processor grind the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well.<br>Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake in the middle of the oven for 20 minutes, or until it is pale golden.<br>While the shortbread is still warm, cut completely through the rounds and let them cool in the pans on a rack.<br>Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.<br>In a metal bowl over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure (juice glasses work well).<br>Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off.<br>As they are dipped, transfer the shortbread wedges to a rack set over a sheet of wax paper.<br>Let them stand until the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/61230/chocolate-dipped-hazelnut-wedges"},{"id":"61216","title":"Fudgy Chocolate Frosting","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"In a medium saucepan, bring the cream and sugar to a boil over moderately high heat.<br>Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes.<br>Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt.<br>Let stand, stirring occasionally, until the chocolate and butter are melted.<br>Set the bowl in a larger bowl of ice water.<br>Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes.<br>Use at once.","url":"https://recipe.bluelayer.org/recipe/61216/fudgy-chocolate-frosting"},{"id":"61197","title":"Buckeyes","ingredients":"sugars, granulated<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine powdered sugar, peanut butter and butter.<br>Roll into 1 inch balls and chill until firm.<br>Dip into melted chocolate and place on waxed paper until hard.","url":"https://recipe.bluelayer.org/recipe/61197/buckeyes"},{"id":"61157","title":"Caramel Raisin Fudge","ingredients":"candies, caramels<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>raisins, seeded","directions":"Melt caramels and chocolate in microwave or in double boiler (make sure it doesn't burn).<br>Stir in condensed milk, then crushed cookies and raisins.<br>Spread in a foil lined, 8 x 8 pan.<br>(Either butter or spray cooking spray on the foil for easier removal).<br>Allow to cool, then refrigerate.<br>Cut when totally cold.<br>Best kept refrigerated.","url":"https://recipe.bluelayer.org/recipe/61157/caramel-raisin-fudge"},{"id":"61155","title":"Chocolate Biscuit Oat Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, caramels<br>butter, without salt<br>oats<br>oat bran, raw","directions":"Melt the chocolate and butter in the microwave on high for about 30 seconds.<br>Remove and give it a good stir.<br>The residual heat will melt off any remaining bits.<br>Once everything is melted, stir in the caramel, dulce de leche or honey.<br>Set aside.<br>In another bowl, roughly crush the biscuits/cookies.<br>You want them mostly crushed with some pea-size crumbs left for texture.<br>Pour the cookie crumbs, rolled oats and oat bran into the chocolate mixture and give it all a big good stir.<br>Prepare an 8x8 pan by laying a large sheet of cling wrap or foil on the base and up the sides of the pan but make sure it has a good overhang (for easy removal).<br>Pour the mixture into the pan and use a spatula to smooth the thick mixture.<br>It WILL look greasy.<br>Cover the pan with cling wrap or foil and refrigerate till firm, about 1 hour.<br>To serve, remove the hardened goodness from the pan using the overhanging foil and cut into 1x1 inch squares.<br>They get soft so make sure to keep in the fridge until serving time.","url":"https://recipe.bluelayer.org/recipe/61155/chocolate-biscuit-oat-squares"},{"id":"61145","title":"Easy Chocolate Ganache Recipe","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Place chocolate in a medium heatproof bowl; set aside.<br>Place cream in a small saucepan over medium heat and bring to a simmer.<br>Pour over chocolate and let stand until chocolate has softened, about 5 minutes.<br>Add butter and stir until smooth.<br>Let cool slightly before using.","url":"https://recipe.bluelayer.org/recipe/61145/easy-chocolate-ganache-recipe"},{"id":"61138","title":"Pralines","ingredients":"sugars, granulated<br>sugars, brown<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>nuts, pecans","directions":"Butter the sides of a heavy 2-quart sauce pan.<br>In the buttered pan, combine the sugars and cream.<br>Over medium-high heat, cook and stir the sugar/cream mixture to boiling.<br>Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.<br>Continue to cook and stir mixture until it reaches 234F (soft-ball stage); about 16-18 minutes.<br>Remove from heat.<br>Add butter, but DO NOT STIR.<br>Cool, without stirring until temperature reaches 150F (about 1/2 hour).<br>Stir in nuts.<br>Beat until candy just begins to thicken, but is still glossy (about 3 minutes).<br>Drop by spoonfuls onto waxed paper.<br>If candy becomes too stiff, stir in a few drops of HOT water.<br>When candy is set and cooled to room temperature, store in tightly covered container.<br>Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.","url":"https://recipe.bluelayer.org/recipe/61138/pralines"},{"id":"61136","title":"Agression Cookies","ingredients":"sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the ingredients in large bowl.<br>Mash, squeeze, knead, etc until it is completely blended.<br>Form into small balls about 1 to 1 1/2 inches in size.<br>Place on an ungreased cookie sheet.<br>Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat.<br>Bake at 350F (180C) F for about 10 to 12 minutes.<br>This is a good recipe to use when you need to get rid of some aggression because the dough is too heavy for most mixers.<br>So you have to use your hands and beat it!<br>You can also use peanut butter or butterscotch chips or a mixture of them.<br>Make about 3 dozens.","url":"https://recipe.bluelayer.org/recipe/61136/agression-cookies"},{"id":"61121","title":"White Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>cranberries, dried, sweetened<br>orange juice, raw","directions":"Line 8 inch square pan with foil; ends extending over the sides of the pan; set aside.<br>Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 minutes or until chocolate is completely melted.<br>Add almonds, cranberries and orange peel; stir until well blended.<br>Spread chocolate mixture into prepared pan.<br>Refrigerate 2 hours or until firm.<br>Lift fudge from pan using foil handles.<br>Cut into 48 pieces.<br>Store in tightly covered container in refrigerator up to 3 weeks.<br>(Do not freeze).","url":"https://recipe.bluelayer.org/recipe/61121/white-chocolate-fudge"},{"id":"61118","title":"Chocolate Milk Shakes Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Place lowfat milk and syrup in blender.<br>Cover and blend on high speed 2 seconds.<br>Add in ice cream.<br>Cover and blend on low speed till smooth, about 5 seconds.<br>2 servings; 1 c. each.<br>295 calories per serving!<br>May substitute strawberry topping, pineapple, 1 Tbsp.<br>natural instant dry malted lowfat milk, or possibly diced bananas for other shakes.","url":"https://recipe.bluelayer.org/recipe/61118/chocolate-milk-shakes-recipe"},{"id":"61107","title":"Chocolate Chunk Chocolate Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>salad dressing, mayonnaise, regular","directions":"Preheat oven 350F.<br>Combine first 4 ingredients in medium bowl.<br>Mix in mayonnaise.<br>Shape dough by 2 tablespoons into balls.<br>Place on ungreased cookie sheet, spacing 2 inches apart.<br>Bake until tester inserted in centers comes out clean, about 12 minutes.<br>Cool.<br>(Can be prepared 2 days ahead.<br>Store in airtight container.)","url":"https://recipe.bluelayer.org/recipe/61107/chocolate-chunk-chocolate-cookies"},{"id":"61105","title":"Cherry White Chocolate Granola","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>cereals ready-to-eat, granola, homemade<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw","directions":"In large saucepan, heat butter, sugar and honey over medium heat.<br>Bring to a boil, reduce heat to low and cook about 2-3 more minutes.<br>Remove from heat.<br>Fold in cereals and peanuts.<br>Quickly add in chocolate and cherries.<br>Pour onto a large baking sheet lined with parchment paper and allow to harden, about 30 minutes.<br>Break up large chunks and store in an airtight container for up to 1 week.<br>Enjoy by itself, or on yogurt, ice cream, etc.","url":"https://recipe.bluelayer.org/recipe/61105/cherry-white-chocolate-granola"},{"id":"61094","title":"Meringue Mushrooms","ingredients":"egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>salt, table<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).<br>Line 2 cookie sheets with parchment paper or aluminum foil.<br>In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.<br>Add cream of tartar, salt, and vanilla.<br>Continue whipping until the whites hold soft peaks.<br>Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.<br>Place a round tip into a pastry bag, and fill the bag half way with the meringue.<br>To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.<br>Pull the bag off to the side to avoid making peaks on the top.<br>For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.<br>They should resemble candy kisses.<br>Do not worry about making all of the pieces exactly the same.<br>The mushrooms will look more natural if the pieces are different sizes.<br>Dust the mushroom caps lightly with cocoa using a small sifter or strainer.<br>Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.<br>Set aside to cool completely.<br>Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.<br>Poke a small hole in the bottom of a mushroom cap.<br>Spread chocolate over the bottom of the cap.<br>Dip the tip of a stem in chocolate, and press lightly into the hole.<br>When the chocolate sets, they will hold together.<br>Repeat with remaining pieces.<br>Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/61094/meringue-mushrooms"},{"id":"61091","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat the cream until it just comes to a simmer.<br>Remove from the heat.<br>Place the chocolate in a heat-proof bowl.<br>Pour the cream over the chocolate.<br>Allow to sit for about 10 to 15 seconds.<br>Then, whisk until the chocolate is melted and the mixture is smooth.<br>Allow to cool slightly, stirring occasionally.<br>Mixture should be a little thick, but still pourable.<br>Place the cake on a metal rack set over a sheet pan.<br>Pour the chocolate ganache over the cake and smooth the top and sides with a palette knife.<br>Let set for 1 hour.","url":"https://recipe.bluelayer.org/recipe/61091/chocolate-ganache"},{"id":"61087","title":"Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>vanilla extract","directions":"Combine cocoa and sugar and blend until all lumps of cocoa are gone.<br>Add water and salt and mix well.<br>Cook over medium heat, bringing it to a boil.<br>Remove from heat once it boils.<br>When cool, add vanilla (or much of the flavor boils away).<br>Stored in the fridge.","url":"https://recipe.bluelayer.org/recipe/61087/chocolate-syrup"},{"id":"61065","title":"Kid-Friendly Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, distilled","directions":"Prepare cupcake tins; lightly grease or insert paper liners.<br>Mix all ingredients together with an electric mixer on medium speed until moist and well blended.<br>Fill each cup 3/4 full.<br>Bake for 20-25 minute at 350 degrees F.","url":"https://recipe.bluelayer.org/recipe/61065/kid-friendly-chocolate-cupcakes"},{"id":"61062","title":"DairyFree Chocolate Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>seeds, sesame seeds, whole, dried<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Let the tofu strain for at least 30 minutes.<br>See Pecchin-san's \"Simple and Labour-free!!<br>Drained Tofu\".<br>Put all the ingredients in a bowl and use and electric mixer or food processor to mix very well, until smooth and free of any lumps.<br>Use it on cake or pancakes!<br>Try, \"No Egg, Zero Dairy Chocolate Cake\"","url":"https://recipe.bluelayer.org/recipe/61062/dairyfree-chocolate-cream"},{"id":"61038","title":"Rosie's Award-Winning Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english","directions":"Preheat the oven to 325F (160C).<br>Lightly grease an 8 inch square pan with butter or vegetable oil.<br>Melt the chocolate and butter in the top of a double boiler placed over simmering water.<br>Cool the mixture for 5 minutes.<br>Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture.<br>Using an electric mixer on medium speed, mix until blended, about 25 seconds.<br>Scrape the bowl with a rubber spatula.<br>Add the vanilla.<br>With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.<br>Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.<br>Add the flour on low speed and mix for 20 seconds.<br>Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl.<br>Stir in 1/2 cup of the nuts.<br>Spread the batter evenly in the prepared pan.<br>Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.<br>The center of the brownies should never quite rise to the height of the edges.<br>Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.<br>Serve the next day - it takes a day for the flavor to set.","url":"https://recipe.bluelayer.org/recipe/61038/rosies-award-winning-brownies"},{"id":"61025","title":"Minty Mallows","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, walnuts, english","directions":"Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips.<br>Stir until chips are melted and mixture is smooth.<br>In a large bowl, combine marshmallows and nuts.<br>Add chocolate mixture; mix well.<br>Spread into a foil-lined 9 inch square pan.<br>Chill until firm, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/61025/minty-mallows"},{"id":"61021","title":"Chocolate Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Chop chocolate fine and place in small bowl.<br>Place cream in small pot and bring to a simmer.<br>Pour simmering cream over chopped chocolate and stir until smooth.<br>Cool to room temperature before glazing.","url":"https://recipe.bluelayer.org/recipe/61021/chocolate-ganache"},{"id":"61010","title":"Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>candies, marshmallows<br>candies, marshmallows","directions":"Melt chocolate chips first in a double boiler.<br>When melted, add the condensed milk, at this point the melted chocolate would become tough to handle, but keep folding untill the milk is incorporated and becomes smooth.<br>Add the 1 cup of mini marshmallows.<br>Stir in until completly melted into chocolate.<br>Pour into greased tin and add the remaining marshmallows.<br>I used a standard loaf pan, cause I like chunks not pieces of fudge.<br>Chill untill firm, overnight is best.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/61010/chocolate-fudge"},{"id":"61006","title":"Strawberry Chocolate Chip Muffins","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cream, sour, cultured","directions":"Filling: in a small bowl, combine chocolate chips and strawberry jam.<br>Set aside.<br>Batter: in medium bowl, combine dry ingredients.<br>In large bowl, whisk together sour cream, sugar, butter and eggs until smooth.<br>Stir in flour mixture until just combined.<br>Spoon batter into muffin cups.<br>Make an indentation in each.<br>Fill with 1 teaspoon of the chocolate strawberry filling.<br>Bake at 375 for 22-24 minutes.","url":"https://recipe.bluelayer.org/recipe/61006/strawberry-chocolate-chip-muffins"},{"id":"61001","title":"Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Temper the chocolate (see the note in the short description).<br>This can be done by hand, or with a tempering unit.<br>The tempering unit is MUCH easier.<br>With a hand mixer, beat peanut butter and powdered sugar together, until combined and fluffy.<br>You can use foil cupcake wrappers, or silicone, of any size.<br>(I have a grande size featured in the picture.)<br>Fill wrappers 1/2 way with chocolate.<br>Using a brush (or fingers), make sure the sides of the cupcake wrappers are completely covered with chocolate.<br>Pipe in peanut butter mixture, filling cups 2/3 full.<br>Cover with tempered chocolate, making sure to cover all the peanut butter.<br>Refrigerate for 25 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/61001/peanut-butter-cups"},{"id":"60999","title":"Pecan Turtles Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, 1 cup brown sugar and softened butter in large mixer bowl.<br>Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs.<br>Pat mixture evenly onto bottom of ungreased 13 x 9 inch baking pan.<br>Sprinkle pecans evenly over crumb mixture.<br>Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan.<br>cook and stir over medium heat until entire surface is bubbly.<br>cook and stir 1/2 to 1 minute more.<br>Pour into pan, spreading evenly over crust.<br>Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly.<br>Remove from oven; immediately sprinkle with chocolate pieces.<br>Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly.<br>Cool completely in pan on wire rack.<br>Use sharp knife to cut into 48 bars.","url":"https://recipe.bluelayer.org/recipe/60999/pecan-turtles-bars"},{"id":"60992","title":"Raspberry-Chocolate Fondue","ingredients":"cream, fluid, heavy whipping<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>raspberries, raw<br>syrups, corn, light","directions":"Bring cream and salt to a boil in a small saucepan over medium heat.<br>Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.<br>Remove cover and whisk until smooth.<br>Whisk in raspberry extract and corn syrup.<br>Serve immediately with pound cake and fruit.<br>Stir often and reheat over low heat as necessary.","url":"https://recipe.bluelayer.org/recipe/60992/raspberry-chocolate-fondue"},{"id":"60986","title":"Enriched Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spices, cinnamon, ground<br>butter, without salt<br>candies, semisweet chocolate<br>alcoholic beverage, distilled, rum, 80 proof<br>orange juice, raw","directions":"In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil.<br>Remove from the heat, add the chocolate and stir until the chocolate melts.<br>Add the rum and stir in the orange zest before serving.","url":"https://recipe.bluelayer.org/recipe/60986/enriched-chocolate-sauce"},{"id":"60975","title":"Mrs. Millman's Chocolate Frosting","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Put chocolate and cream into a medium saucepan.<br>Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes.<br>Remove from heat.<br>Stir in corn syrup.<br>Transfer to a large, wide metal bowl.<br>Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/60975/mrs-millmans-chocolate-frosting"},{"id":"60974","title":"Chocolate Walnut Rugelach","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients.<br>Process or beat until it becomes dough-like.<br>(In a food processor the mixture will form a ball, and stick together.<br>With a mixer, it just turns into dough.<br>Dont over beat.)<br>Put aside.<br>Now, in your food processor, combine all the filling ingredients and process until finely chopped.<br>If you dont have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.<br>Cut the dough into 4 pieces and dust each one with flour.<br>Dust the counter or tabletop with flour, too.<br>Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter.<br>Handle the dough gently, and dont be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin.<br>Cover the entire surface of this circle with some of the filling in a thin, even layer.<br>Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style.<br>Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point.<br>Place on an ungreased cookie sheet, bending slightly to form a crescent.<br>Repeat with the rest of the dough and filling.<br>Bake at 350F (180C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.","url":"https://recipe.bluelayer.org/recipe/60974/chocolate-walnut-rugelach"},{"id":"60960","title":"1 2 3 4 Cake Filling And Topping By James Beard Recipe","ingredients":"orange juice, raw<br>lemon juice, raw<br>sugars, granulated<br>orange juice, raw","directions":"Makes: Icing and filling for one cake.<br>SEE: Cake, 1-2-3-4 Cake by James Beard for the cake recipe.<br>Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mix over the three still hot cake layers.<br>Be careful not to let it all soak into one spot.<br>Then pile the layers on top of each other.<br>The juice mix will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or possibly other candy flavored icing.<br>Leave the cake to cold.","url":"https://recipe.bluelayer.org/recipe/60960/1-2-3-4-cake-filling-and-topping-by-james-beard-recipe"},{"id":"60936","title":"no bake chocolate cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"in a lge saucepan bring sugar, milk and butter to a boil, stirring.<br>remove from heat and stir in remaining ingredients.<br>drop by spoonfuls onto wax paper.<br>let it stand about 1 hour.","url":"https://recipe.bluelayer.org/recipe/60936/no-bake-chocolate-cookies"},{"id":"60920","title":"Chocolate Luster Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>vanilla extract","directions":"In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute.<br>Stir well.<br>If necessary, continue microwaving on 50% power, stirring at 30 second intervals.<br>Stop microwaving before the chocolate completely melts and let the residual heat finish the job.<br>(Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently.<br>Immediately remove from the heat.<br>Sift the powdered sugar, and cocoa powder together into a medium bowl.<br>Combine the corn syrup and 1/3 cup water in a small saucepan.<br>Heat to just boiling, stir well.<br>Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth.<br>Stir in the melted chocolate and vanilla until completely smooth.<br>Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth.<br>Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work.<br>Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster.<br>Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze.<br>Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours.<br>Store in a single layer or layered with wax paper in an airtight container.<br>MAKES ENOUGH GLAZE TO DIP 25 5\" COOKIES OR 50 MEDIUM COOKIES.3\".","url":"https://recipe.bluelayer.org/recipe/60920/chocolate-luster-glaze"},{"id":"60912","title":"Aphrodisiac Mix","ingredients":"strawberries, raw<br>bananas, raw<br>cherries, sweet, raw<br>papayas, raw<br>cherries, sweet, raw<br>candies, semisweet chocolate<br>nuts, almonds","directions":"Combine all ingredients in a bowl and serve.","url":"https://recipe.bluelayer.org/recipe/60912/aphrodisiac-mix"},{"id":"60896","title":"Almond Roca","ingredients":"syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large heavy saucepan, gently boil syrup, sugar, butter and water until\"hard crack\"; appears on a candy thermometer, 300F (150C).<br>Do not stir.<br>This step takes at least 20 minutes.<br>Remove from heat, add almonds and stir well.<br>Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips.<br>As they melt, spread the chocolate chips evenly over the candy.<br>Cool in the refrigerator or freezer.<br>Break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/60896/almond-roca"},{"id":"60888","title":"Cherry Chocolate Oat Bars - Heart Friendly","ingredients":"butter, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>seeds, flaxseed<br>sugars, brown<br>egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>oats<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw","directions":"Preheat oven to 350.<br>Line a 14x10 pan with parchment paper.<br>Whip the butter, applesauce, faxseed and brown sugar.<br>Beat in egg substitute, milk and vanilla extra.<br>Stir in all flour, baking soda, and cinnamon.<br>Fold in oats, cherries, chocolate chips.<br>Pour the wet mixture into the lined pan, spread evenly and bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/60888/cherry-chocolate-oat-bars-heart-friendly"},{"id":"60859","title":"Healthy Nutbuttery Cookie Dough Dip (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oats<br>oats<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse.<br>You might need to add more liquid to reach the desired cookie dough consistency.<br>Transfer to a bowl and stir in chocolate chips.<br>Refrigerate overnight and then dig in :).","url":"https://recipe.bluelayer.org/recipe/60859/healthy-nutbuttery-cookie-dough-dip-vegan"},{"id":"60845","title":"Chocolate covered fruit flapjacks","ingredients":"butter, without salt<br>syrup, maple, canadian<br>sugars, brown<br>milk, canned, condensed, sweetened<br>oats<br>apricots, dried, sulfured, uncooked<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C/gas mark 5.<br>Melt the butter, syrup, sugar and condensed milk together.<br>Do not allow it to get too hot.<br>Mix in the oats and apricots.<br>Press gently into the prepared tin and put in the oven for 15 20 minutes.<br>They are ready when they start browning at the edge.<br>The middle will still be a little soft but this will become firmer as the flapjacks cool.<br>Allow the flapjacks to cool in the tin.<br>Move to a wire rack and once cold spread melted milk chocolate over the top.<br>When this has set, drizzle melted white chocolate over the top.<br>Once set cut into bars or squares.","url":"https://recipe.bluelayer.org/recipe/60845/chocolate-covered-fruit-flapjacks"},{"id":"60831","title":"Pecan Cranberry Oatmeal Cookies","ingredients":"butter, without salt<br>honey<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>nuts, pecans<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 .<br>In a bowl (I use a stand mixer), beat together the Earth Balance, honey or agave (see tip below), sugar and vanilla.<br>In another bowl, whisk together the flour, oats, baking soda, and salt.<br>Stir the flour mixture into the butter mixture.<br>Add the chocolate chips, if youre using them, as well as most of the cranberries and pecans.<br>Reserve some of the cranberries and pecans for the the tops of the cookies.<br>Roll the dough into golf-ball-sized balls and flatten slightly.<br>Decorate with remaining pecans and cranberries.<br>Bake for 11 minutes.<br>The longer you bake them, the harder/crisper they will be, so time them.<br>Tip: if you spray your measuring cup with a little oil before you measure the honey/agave, it will slide right out.","url":"https://recipe.bluelayer.org/recipe/60831/pecan-cranberry-oatmeal-cookies"},{"id":"60829","title":"Wendi's Famous Almond Toffee","ingredients":"butter, salted<br>sugars, granulated<br>water, bottled, generic<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Heat butter, sugar and water in a heavy stock pan on med high heat.<br>Stir constantly to 250 F degrees (using candy thermometer).<br>At 250 F degrees add nuts and continue to stir to 300 F degrees.<br>Pour hot candy into an 11\" x 15\" jelly roll pan.<br>When toffee has cooled slightly (approx 10 min) place half the chocolate chips on top.<br>As the chocolate melts spread evenly<br>Sprinkle with walnuts if desired.<br>When cool, invert the toffee on waxed paper.<br>Carefully melt the remaining toffee approx 1-2 min in microwave or over double boiler.<br>Spread melted chocolate on toffee.<br>Again sprinkle with walnuts if desired.<br>When completely cooled and hardened break into small pieces.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/60829/wendis-famous-almond-toffee"},{"id":"60812","title":"Tiger Butter Candy","ingredients":"candies, white chocolate<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"In a micrwave safe bowl, heat candy coating and peanut butter on medium for 3-4 minutes or until melted.<br>Mix well.<br>Pour onto a foil lined baking sheet coated with nonstick cooking spray.<br>Spread into thin layer.<br>In another microwave safe bowl, heat chips and cream on high for about 30 seconds or until chips are soft; stir until smooth.<br>Pour and swirl over peanut butter layer.<br>Freeze for 5 minutes or until set.<br>Break into small pieces.","url":"https://recipe.bluelayer.org/recipe/60812/tiger-butter-candy"},{"id":"60781","title":"Raspberry Chocolates","ingredients":"raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"You will also need 30 mini cupcake wrappers, 2 piping bags or a washable piping tube, or an empty squeeze bottle.<br>You can just use a spoon, but it will be more difficult.<br>Gently wash raspberries and set them hole side down on a paper towel to dry.<br>Set aside.<br>Seperate 30 mini cupcake wrappers and set aside.<br>Melt milk chocolate chips in the microwave for 1 to 2 minutes.<br>Remove and stir until smooth.<br>Heat longer if needed.<br>Dont add any liquid, it can ruin the consistency.<br>Spoon into a piping bag.<br>Working in batches of one to five at a time (see note below), fill cupcake wrappers about 1/4 to 1/3 full.<br>Place 3 raspberries, hole side down, in each wrapper on top of the chocolate.<br>The wrapper will be triangular instead of circular.<br>Repeat with the remaining chocolate and raspberries.<br>Place on a cookie sheet and cover with plastic wrap.<br>Refrigerate for 30 minutes or until chocolate is set.<br>Remove from the refrigerator and unwrap each chocolate.<br>Place back on the cookie sheet.<br>Melt white chocolate in the microwave for 1 minute and stir until smooth.<br>Heat longer if needed.<br>Spoon into a new piping bag.<br>Drizzle the white chocolate over the berries in a thin but steady stream, covering 3 or so at a time.<br>Much of the chocolate will end up on the cookie sheet, but the berries will be prettier when the chocolate is drizzled like this.<br>Repeat with the remaining chocolates.<br>Immediately remove from the cookie sheet (see note below) and place on a serving platter.<br>Serve within an hour or two, or refrigerate and use the same day.<br>Remove from the refrigerator at least 30 minutes before serving.<br>Notes:<br>You fill the wrappers with milk chocolate in batches because if all the wrappers are filled at the same time, the chocolate hardens a bit and its harder to place the raspberries where you want them.<br>Too much chocolate overpowers the raspberries.<br>Too little chocolate wont hold the berries well, and wont taste as good.<br>Filling the wrappers about 1/4 to 1/3 full is just the right amount.<br>The white chocolate hardens pretty quickly.<br>If the raspberry chocolates arent moved quickly, the chocolate will break off when you lift them from the cookie sheet.<br>These dont keep well because the berries dont refrigerate well overnight.<br>They arent nearly as pretty and dont taste very fresh.","url":"https://recipe.bluelayer.org/recipe/60781/raspberry-chocolates"},{"id":"60780","title":"No Bake Peanut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, corn, peanut, and olive","directions":"Place chocolate chips, and shortening in a small microwavable bowl.<br>Microwave on medium power for 1 minute, stir.<br>If necessary, microwave at medium and additional 15 seconds at a time, stirring after each heating until chips are melted and mixture is smooth when stirred.<br>Stir in peanuts.<br>Drop by teaspoons into 1 inch diameter candy.<br>refrigerate until firm, about 30 minutes.<br>Store into tightly covered container in refrigerator.24.","url":"https://recipe.bluelayer.org/recipe/60780/no-bake-peanut-clusters"},{"id":"60754","title":"Chocolate Caramel Oatmeal Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>butter, without salt<br>ice creams, vanilla<br>nuts, pecans<br>candies, semisweet chocolate","directions":"Preheat oven to 350F.<br>Combine oats, 1 1/2 c flour, brown sugar, and baking soda.<br>Add butter and mix until crumbly.<br>Reserve 1 c of crumb mixture.<br>Press remaining crumb mixture into bottom of a 13 x 9 inch pan.<br>Bake for 15 minutes.<br>Combine caramel and 1/4 c flour and whisk until smooth.<br>Drizzle over bottom crust and spread evenly.<br>Combine pecans and the reserved crumb mixture.<br>Sprinkle crumb mixture and chocolate morsels over caramel layer.<br>Bake fo 15 - 18 minutes or until golden brown.<br>Remove from oven and cool completely before cutting into bars (about 2 hours).","url":"https://recipe.bluelayer.org/recipe/60754/chocolate-caramel-oatmeal-bars"},{"id":"60719","title":"Sesame and Chocolate Ice Cream","ingredients":"seeds, sesame seeds, whole, dried<br>ice creams, vanilla<br>ice creams, chocolate","directions":"Soften the ice cream at room temperature enough so that it is easy to mix.<br>Mix all the ingredients together and re-freeze.","url":"https://recipe.bluelayer.org/recipe/60719/sesame-and-chocolate-ice-cream"},{"id":"60718","title":"Chocolate Eclipse","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>Grease a 9x13-inch baking pan.<br>Melt butter and unsweetened chocolate together in a double boiler over hot water.<br>In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.<br>In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.<br>Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.<br>Stir in chocolate chips, if using.<br>Pour the butter/chocolate mixture into buttermilk.<br>add vanilla and then pour into the dry ingredients.<br>Stir until well combined.<br>Spread into prepared pan.<br>Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.<br>Sprinkle this over the batter in the pan as evenly as possible.<br>Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.<br>Place the pan immediately into the preheated oven.<br>Bake for 30- 35 minutes, or until the center feels firm to the touch.<br>Watch carefully, as it tends to over brown around the edges.<br>Cool at least 15 minutes before serving.<br>Best cooled for 2 hours.<br>The finished result is a cake with a fudgy sauce hidden underneath.<br>When serving, invert the cake so that the fudgy sauce becomes a topping.<br>Serve with vanilla ice cream, creme fraiche or whipped cream.","url":"https://recipe.bluelayer.org/recipe/60718/chocolate-eclipse"},{"id":"60705","title":"Nutty Chocolate Caramels","ingredients":"oil, olive, salad or cooking<br>cream, fluid, heavy whipping<br>honey<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>vanilla extract<br>nuts, almonds","directions":"Line an 8-inch square metal baking pan with foil, extending the foil over the sides of the pan.<br>Thoroughly coat the foil with the canola oil.<br>In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.<br>Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.<br>Raise the heat to moderately high and place a candy thermometer in the pan.<br>Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.<br>Remove the saucepan from the heat and quickly stir in the butter, vanilla and walnuts.<br>Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.<br>Use the ends of the foil to lift the caramel from the pan.<br>Peel the foil off the back of the caramel.<br>Coat the blade of a chef's knife with oil.<br>Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.<br>Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/60705/nutty-chocolate-caramels"},{"id":"60697","title":"Peanut Butter Chocolate Drops","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"Combine margarine, peanut butter, confectioners sugar &amp; corn syrup.<br>Mix well.<br>Roll into 1 balls &amp; place in freezer on waxed paper-lined tray for 1 hour.<br>Melt chocolate chips w/ vegetable oil in microwave 30 seconds at a time, stirring in between, until smooth.<br>Remove peanut butter balls from freezer.<br>Using fork or skewer, dip &amp; turn each candy piece in melted chocolate; coat evenly.<br>Place on waxed paper-lined tray.<br>Refrigerate until firm (15 min).","url":"https://recipe.bluelayer.org/recipe/60697/peanut-butter-chocolate-drops"},{"id":"60691","title":"Rocky Road","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Grease a 9 x 9 inch pan.<br>Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted.<br>Remove from heat.<br>Stir in marshmallows.<br>Pour into prepared pan.<br>Cool.<br>Can be put into refrigerator to cool.<br>Cut and Enjoy!","url":"https://recipe.bluelayer.org/recipe/60691/rocky-road"},{"id":"60689","title":"Buttermilk Whole Grain Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>milk, buttermilk, fluid, cultured, lowfat<br>egg, white, raw, fresh<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>seeds, flaxseed<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oat bran, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>oil, canola<br>vanilla extract","directions":"Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined.<br>Stir in flaxseed meal, dry milk and bran.<br>Mix together milk, oil and vanilla in a small bowl.<br>Put 2 cups pancake mix in a large bowl.<br>(Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months)<br>Make a well in the center of the dry ingredients mix.<br>Stir in the milk mixture until just blended, do not overmix.<br>(The batter will be quite thin, but will thicken up as it stands.)<br>Allow to stand for 5 minutes.<br>Coat a nonstick skillet or griddle with cooking spray over medium heat.<br>Stir the batter again before filling the muffin cups.<br>Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes.<br>Turn over and cook until golden brown, about 2 to 3 minutes longer.<br>Adjust heat for even browning if needed.<br>Serve with fresh berries and maple syrup.<br>For more flavors:<br>Chocolate-Chocolate Chip Pancakes:<br>Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.<br>Blueberry: Fold 1 cup frozen or fresh blueberries into the batter.<br>Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter.","url":"https://recipe.bluelayer.org/recipe/60689/buttermilk-whole-grain-pancakes"},{"id":"60681","title":"Chocolate-Tangerine Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>tangerines, (mandarin oranges), raw","directions":"In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.<br>Remove from the heat, add the chopped chocolate, and whisk until the chocolate is melted and smooth.<br>Stir in the tangerine juice.<br>Pour the mixture into a medium bowl, cover, and refrigerate until thoroughly chilled.<br>Freeze in an ice cream machine according to the manufacturers instructions<br>You can replace the tangerine juice with freshly squeezed orange juice, but make sure that its flavorful so that it stands up to the taste of the chocolate.","url":"https://recipe.bluelayer.org/recipe/60681/chocolate-tangerine-sorbet"},{"id":"60675","title":"Chocolate Ice","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>orange juice, raw<br>orange juice, raw","directions":"In a saucepan over medium heat, bring 2 cups water, the sugar and cocoa powder to a boil, stirring constantly.<br>Reduce heat, simmer one minute until sugar is dissolved and cocoa evenly blended.<br>Stir in chocolate until melted.<br>Remove from heat, transfer to a bowl, and cool to room temperature.<br>Stir in orange juice and zest.<br>Cover and refrigerate until completely cold (I usually go overnight- the texture is transcendent when it is completely cooled like this).<br>Stir chocolate mixture, and transfer to your ice cream maker, freezing according to manufacturerer's instructions.","url":"https://recipe.bluelayer.org/recipe/60675/chocolate-ice"},{"id":"60665","title":"S'more Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"In bowl, combine oats, flour, brown sugar, salt and baking soda.<br>Stir in butter until crumbly.<br>Press into an 11x7 baking dish.<br>Bake at 350 for 10 minutes.<br>Sprinkle with marshmallows and chocolate chips.<br>Bake for 5-7 minutes longer or until marshmallows start to brown.<br>Cool pan on wire rack.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/60665/smore-bars"},{"id":"60663","title":"Hazelnut Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened","directions":"Place 1 pound of the chocolate in a 2-quart mixing bowl.<br>In a 1-quart saucepan over medium heat, bring the cream to a boil.<br>Pour the cream into the bowl with the chocolate.<br>Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.<br>Mix in 3/4 cup of the hazelnuts and blend well.<br>Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).<br>Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.<br>Line 2 baking sheets with parchment or waxed paper.<br>Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.<br>Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.<br>Or use a small ice cream scoop to form the mounds.<br>Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.<br>Dust your hands with cocoa powder and roll the mounds into balls.<br>These will be the truffle centers.<br>Cover and chill the centers for another 2 hours in the freezer.<br>Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.<br>Line 2 more baking sheets with parchment or waxed paper.<br>Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).<br>Place a truffle center into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.<br>After dipping 4 truffles, sprinkle a pinch of the remaining ground hazelnuts on top of them, before the chocolate sets up.<br>Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.<br>When the truffles are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The truffles are best served at room temperature.<br>Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls.<br>Any nuts can be substituted for the hazelnuts both inside and outside the truffles.<br>White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.<br>Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.<br>Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, and substitute finely chopped almonds for the hazelnuts.<br>Praline Truffles: Substitute finely ground praline (page 147) for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/60663/hazelnut-chocolate-truffles"},{"id":"60644","title":"Chocolate Protein Frosting","ingredients":"cream, whipped, cream topping, pressurized<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, protein powder whey based","directions":"Mix whipping cream and pudding mix together until firm, add silk and protein powder mix about 2 minutes or until thickened.<br>Keep in refrigerator.<br>Smear over BROWNIES.","url":"https://recipe.bluelayer.org/recipe/60644/chocolate-protein-frosting"},{"id":"60635","title":"Almond Crescents","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw","directions":"Preheat oven to 350F.<br>Mix butter and sugar in large bowl with electric mixer until light and fluffy.<br>Gradually add flour, beating until well blended after each addition.<br>Add almonds; mix well.<br>Shape rounded tablespoonfuls of dough into 2-inch crescents.<br>Place, 2 inches apart, on ungreased parchment- or foil-covered baking sheets.<br>Bake 10 to 14 min.<br>or until lightly browned.<br>Remove from baking sheets to wire racks.<br>Cool completely.<br>Microwave chocolate in microwaveable bowl on MEDIUM 1-1/2 to 2 min.<br>or until chocolate is almost melted.<br>Stir until completely melted.<br>Dip one end of each cookie into chocolate; sprinkle with pistachios.<br>Return to wire racks; let stand until chocolate is firm.","url":"https://recipe.bluelayer.org/recipe/60635/almond-crescents"},{"id":"60627","title":"Turtle Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>salt, table<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"In the bowl of an electric mixer, combine the flour, brown sugar, and butter.<br>Mix on medium speed until well combined.<br>Firmly press the mixture into the bottom of an ungreased 9 x 13 pan.<br>For the pecan layer, in a small bowl, mix the pecan halves and salt together.<br>Layer the pecan halves over the crust.<br>In a medium pan, cook the butter and brown sugar over medium high heat, until boiling.<br>Cook for 3 minutes, then remove from heat.<br>Pour the mixture evenly over the pecan halves.<br>Place the pan in a 350F oven, and cook for 15 minutes, or until golden and bubbly.<br>Remove from the oven and sprinkle the chocolate chips over the pecans.<br>Allow the chips to soften for a few minutes, then gently swirl the chocolate over the pecans.<br>Sprinkle with finely chopped pecans, and let cool for two hours.<br>Cut into bars, serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/60627/turtle-cookie-bars"},{"id":"60622","title":"Coconut Hot Chocolate Recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine coconut milk and milk in a small saucepan over medium heat and cook until simmering, about 4 minutes.<br>Add chocolate and whisk until completely melted and well incorporated, about 2 minutes.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/60622/coconut-hot-chocolate-recipe"},{"id":"60619","title":"South African Peppermint Crisp Tart","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>candies, caramels","directions":"Arrange the biscuits in a tart dish making sure to cover entire bottom.<br>Whip the cream until stiff and then add in the caramel and 75 grams of the grated chocolate.<br>Pour half of the mixture over the biscuits.<br>Arrange another layer of biscuits on top then the caramel cream mixture.<br>Decorate with grated peppermint crisp.<br>Allow to set in the fridge for 1 hour or more.","url":"https://recipe.bluelayer.org/recipe/60619/south-african-peppermint-crisp-tart"},{"id":"60613","title":"Dark Chocolate Cream Cheese Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, parmesan, hard","directions":"Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.<br>Stir until chips and butter is all melted.<br>Add the powdered sugar 1 cup at a time alternating with the milk.<br>Blend with mixer until light and fluffy.<br>Add the cream cheese and blend.<br>Let sit for a minute to cool the rest of the way.<br>Use in your favorite way!","url":"https://recipe.bluelayer.org/recipe/60613/dark-chocolate-cream-cheese-frosting"},{"id":"60571","title":"Vegan Chocolate Chip Oatmeal Cookie","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.<br>In a small bowl, whisk together the flax seed meal and water, and set aside for 5 minutes.<br>In a large bowl, whisk together the flour, baking soda, baking powder and salt, and set aside.<br>In the bowl of your mixer, beat together the coconut oil, brown sugar and vanilla on medium speed until combined.<br>Beat in the flax seed mixture, scraping down the sides of the bowl until well-combined.<br>Add in the flour mixture on low speed, and mix together until all of the flour mixture is incorporated.<br>On low speed, mix in the oats and chocolate chips.<br>Use a small cookie scoop to measure out the cookie dough onto the lined baking sheets.<br>Bake the cookies at 350 degrees F for about 12 minutes, until the cookies are set and lightly golden.<br>Let the cookies cool on the baking sheet for 10 minutes, then cool completely on a cooling rack before enjoying!","url":"https://recipe.bluelayer.org/recipe/60571/vegan-chocolate-chip-oatmeal-cookie"},{"id":"60561","title":"Quick No-Bake Pretzel Bars","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large microwave-safe bowl, combine the sugar and corn syrup.<br>Microwave on high for 3 minutes or until sugar is dissolved.<br>Stir in peanut butter until blended.<br>Add the cereal, pretzels and M&amp;Ms; stir until coated.<br>Press into a greased 15x10 inch pan.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/60561/quick-no-bake-pretzel-bars"},{"id":"60556","title":"Golden Kiss","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Pour the two liqueurs into a liqueur or sherry glass.<br>Gently pour the cream on top (it will float).<br>A votre sante!","url":"https://recipe.bluelayer.org/recipe/60556/golden-kiss"},{"id":"60551","title":"Frozen White Chocolate Fudge Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Heat coconut milk just to a simmer in microwave or on stovetop.<br>Place white chocolate in bowl of the food processor, add heated oconut milk and mix until smooth, add vanilla and mix it in.<br>Fill your pop molds and freeze overnight.","url":"https://recipe.bluelayer.org/recipe/60551/frozen-white-chocolate-fudge-pops"},{"id":"60546","title":"Chocolate Ginger Torte","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spices, ginger, ground<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>spices, ginger, ground<br>butter, without salt<br>spices, ginger, ground","directions":"Start by lining an 18cm springform pan with parchment paper.<br>Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.<br>Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).<br>Add the ginger and biscuits.<br>Stir to combine and press into the bottom of the lined tin.<br>Chill in the fridge while you make the middle part of the torte.<br>Put the cream in a saucepan and bring to a boil over a high heat.<br>Pull off the stove as soon as it boils and stir in the chocolate until it melts.<br>Add the wine and butter.<br>Cool to room temperature and pour onto the base.<br>Chill until set, about two hours.<br>Carefully remove the tin and paper.<br>Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.","url":"https://recipe.bluelayer.org/recipe/60546/chocolate-ginger-torte"},{"id":"60534","title":"Chocolate Chunks with Cherries and Pistachios","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>nuts, pistachio nuts, raw<br>cherries, sweet, raw","directions":"In a large microwaveable bowl, combine chocolate, milk, butter, and salt.<br>Place bowl in microwave and heat on high for 3 minutes, stirring every 30 seconds.<br>Remove and whisk until combined and smooth.<br>(If chocolate is not completely melted after whisking, return to microwave for 1 minute and repeat step.)<br>Stir in pistachios and cherries.<br>Line the bottom and sides of a 9 x 9-inch pan with plastic wrap.<br>Pour chocolate mixture into pan, scraping bowl, and smooth out evenly.<br>Refrigerate until firm, about 1 hour.<br>Remove pan from refrigerator and invert chocolate mixture onto a cutting board.<br>Remove plastic and cut chocolate with a knife into desired shape and size.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/60534/chocolate-chunks-with-cherries-and-pistachios"},{"id":"60522","title":"Chocolate Chip and Cocoa Bread Made in a Bread Maker","ingredients":"wheat flours, bread, unenriched<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all of the ingredients marked with in the bread maker.<br>Put the chocolate chips and yeast in the special case and start the bread dough mode.<br>Remove the dough from the bread machine, punch it down and split into 10 portions.<br>Roll into rounds and leave to rest for 10 minutes under a well-wrung dish towel.<br>Each round should weigh about 60 g.<br>Re-mould the dough into rounds and put 2 each into a bread tin greased with vegetable oil or similar.<br>Cover with a well-wrung dish towel and leave to rise a second time.<br>While checking how the bread is rising, preheat the oven to 190C.<br>Once the dough has roughly doubled in size, bake for 13 - 15 minutes at 190C.<br>The baking time will vary depending on your oven, so keep an eye on the bread.<br>If you slice the baked bread like this it will look really cute.<br>You can make this bread in aluminium pans too.<br>You can also bake it as round bread.<br>They came out perfectly round and very cute.<br>Here is a large pull apart loaf of rolls.<br>Here is a twisted loaf.","url":"https://recipe.bluelayer.org/recipe/60522/chocolate-chip-and-cocoa-bread-made-in-a-bread-maker"},{"id":"60517","title":"Cook's Illustrated Magic Vanilla Ice Cream","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>salt, table<br>cream, sour, cultured<br>cream, fluid, heavy whipping","directions":"Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds.<br>Let cool.<br>Stir in vanilla, salt, and sour cream.<br>With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes.<br>Whisk one-third of whipped cream into white chocolate mixture.<br>Fold remaining whipped cream into white chocolate mixture until incorporated.<br>Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/60517/cooks-illustrated-magic-vanilla-ice-cream"},{"id":"60514","title":"Millionaires Shortbread or Creamy Caramel and Oat Squares","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>oats<br>butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat the butter and sugar until fluffy, and then beat in the flour and oats.<br>Press the mixture into an 8\" square tin, and bake at Gas mark 4 for 25 minutes until golden.<br>Allow to cool.<br>For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.<br>Pour over the biscuit base and leave to set.<br>Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions.<br>If you do it when completely set, the chocolate shatters.","url":"https://recipe.bluelayer.org/recipe/60514/millionaires-shortbread-or-creamy-caramel-and-oat-squares"},{"id":"60468","title":"Blockbuster Chocolate Chip Cheesecake Recipe","ingredients":"oats<br>nuts, almonds<br>sugars, brown<br>butter, without salt","directions":"Heat oven to 350 degrees.<br>For crust, combine all ingredients and mix well.<br>Press onto bottom and 1 inch up the sides of a 9 inch springform pan.<br>Bake 10 to 15 min or possibly till golden.<br>Cold completely.","url":"https://recipe.bluelayer.org/recipe/60468/blockbuster-chocolate-chip-cheesecake-recipe"},{"id":"60465","title":"Candy Acorns","ingredients":"nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Sandwich a thin layer of melted chocolate between the flat sides of two pecan halves.<br>To create the textured caps, dip the upper third of each \"acorn\" into melted chocolate, and roll in finely chopped pecans.<br>The acorns can be made up to one month ahead and frozen between layers of wax paper in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60465/candy-acorns"},{"id":"60464","title":"Chocolate Slim Fast Slimfast Peanut Butter Smoothie Healthy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Combine all ingredients in a blender, blend on high until well blended.","url":"https://recipe.bluelayer.org/recipe/60464/chocolate-slim-fast-slimfast-peanut-butter-smoothie-healthy"},{"id":"60453","title":"Chocolatey Crunchies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt the chocolate chips in the microwave or on the stovetop on low heat.<br>Stir in the peanut butter (make sure it is unsalted peanut butter).<br>Take the pot off the heat and stir in cereal until well coated.<br>If your cereal is on the plain side, add a drizzle of maple syrup to flavor it up.<br>Drop by big spoonfuls on a cookie sheet lined with parchment paper.<br>Chill in the refrigerator for at least half an hour (try to be patient!<br>).","url":"https://recipe.bluelayer.org/recipe/60453/chocolatey-crunchies"},{"id":"60437","title":"Candy Cookie Jar Mix","ingredients":"sugars, granulated<br>sugars, brown<br>vanilla extract<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients in a medium bowl.<br>Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.<br>Store in an airtight container.<br>Attach this to the Jar.<br>Candy Cookies.<br>Makes 3 dozen cookies.<br>1 cup unsalted butter or margarine, softened.<br>1 large egg.<br>1 package Candy Cookie Mix.<br>1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks).<br>Preheat oven to 350 degrees F.<br>In the large bowl of an electric mixer, beat the butter until it is smooth.<br>Add the egg, and continue beating until the egg is combined.<br>Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated.<br>Form the cookies into 1 1/2-inch balls&amp; place them 2 inches apart on an ungreased cookie sheet.<br>Bake for 10 to 12 minutes, until golden on the edges.<br>Remove from oven, and cool on cookie sheet for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/60437/candy-cookie-jar-mix"},{"id":"60433","title":"Chocolate Chip Cookies (Grain Free/Gluten Free/Dairy Free)","ingredients":"nuts, almonds<br>leavening agents, baking soda<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine dry ingredients.<br>In a smaller bowl, stir together wet ingredients.<br>Mix wet ingredients into dry.<br>Then fold in the chocolate chips.<br>Form 1/2 inch balls and press onto a greased baking sheet.<br>Bake at 350 degrees F for 7-10 minutes.<br>Cool slightly and serve.","url":"https://recipe.bluelayer.org/recipe/60433/chocolate-chip-cookies-grain-free-gluten-free-dairy-free"},{"id":"60428","title":"Chocolate Lovers Fettuccine a la Mode","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>ice creams, vanilla<br>ice creams, chocolate","directions":"Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes.<br>Drain the pasta and immediately place into a large bowl filled with ice water.<br>Allow to stand until chilled, about 5 minutes.<br>Drain the pasta again and toss with canola oil in a bowl to lightly coat.<br>Refrigerate until fully chilled, at least 15 minutes.<br>Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.<br>To make the desserts, divide the chocolate fettuccine between 4 dessert plates.<br>Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.<br>Place 1/2 cup of vanilla ice cream onto the whipped cream.<br>Spoon 2 tablespoons chocolate topping onto each dessert to serve.","url":"https://recipe.bluelayer.org/recipe/60428/chocolate-lovers-fettuccine-a-la-mode"},{"id":"60421","title":"Crunchy Mallow Candy","ingredients":"candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Cut each square of chocolate into 4 pieces.<br>Melt chocolate with peanut butter over double boiler over hot but not boiling water.<br>Stir until well blended.<br>Cool slightly.<br>Fold in marshmallows.<br>Drop by tablespoonfuls onto waxed paper lined cookie sheets.<br>Chill until firm and store in fridge.","url":"https://recipe.bluelayer.org/recipe/60421/crunchy-mallow-candy"},{"id":"60380","title":"Dark Chocolate Hazelnut Granola","ingredients":"oats<br>nuts, hazelnuts or filberts<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>salt, table<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Grease a sheet pan with nonstick spray or line with parchment paper.<br>Combine all ingredients in a bowl, except dark chocolate.<br>Stir to combine.<br>Pour raw granola onto the sheet pan, and bake for 25 minutes.<br>Do not stir while baking.<br>As soon as the granola is out of the oven, sprinkle with dark chocolate and allow to cool completely.<br>Using a spatula, break the granola into clusters and transfer to an airtight container.<br>Granola keeps at room temperature for at least a week.","url":"https://recipe.bluelayer.org/recipe/60380/dark-chocolate-hazelnut-granola"},{"id":"60379","title":"Vegan Chocolate Cupcakes With Vegan Vanilla Frosting!","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>sugars, granulated<br>oil, canola<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Preheat oven to 350F.<br>In a bowl whisk together soy milk and vinegar, set aside to allow curdling.<br>Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.<br>In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.<br>Add in two batches to thewet ingredients, beating until no large lumps remain.<br>Pour into lined cupcakes filling about 3/4 full.<br>For the frosting: mix margarine, soy milk, and vanilla.<br>Blend in sugar until creamy enough to your preference.","url":"https://recipe.bluelayer.org/recipe/60379/vegan-chocolate-cupcakes-with-vegan-vanilla-frosting"},{"id":"60377","title":"Crispy Pretzel Bars","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"I broke the pretzel sticks into 3rds and set aside before preparing.<br>Coat a 15 x 10 x 1-inch pan with butter or Pam spray.<br>In large micro safe bowl, combine sugar and corn syrup.<br>Micro on high for 3 minutes or till sugar is dissolved.<br>Stir in peanut butter till blended.<br>Add the cereal, pretzel pieces and M &amp; M's; stir till coated.<br>Press into prepared pan with buttered hands.<br>Cut into 60 bars.<br>Store in airtight container after cooling.","url":"https://recipe.bluelayer.org/recipe/60377/crispy-pretzel-bars"},{"id":"60371","title":"Apricot Florentines Recipe","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,","directions":"Finely chop the dry apricots.<br>Cream butter and sugar in a bowl till just combined, stir in sifted flour then almonds and apricots.<br>Drop 1/2 tsp.<br>of mix onto greased oven trays; allow room for spreading.<br>It is best to bake about six at a time.<br>Bake in a moderate oven for about 5 min or possibly till golden.<br>Remove from oven, loosen with spatula then push each florentine into a round shape while still warm.<br>Lift florentines onto a wire rack to cold.<br>Heat the dark chocolate.<br>Spread chocolate on flat side of each florentine and run a fork through chocolate to give a decorative effect.<br>Allow chocolate to set.<br>Store in airtight container in refrigerator.<br>Makes about 40.<br>Great with after dinner coffee.","url":"https://recipe.bluelayer.org/recipe/60371/apricot-florentines-recipe"},{"id":"60370","title":"Frozen Berries With Hot White Chocolate Sauce","ingredients":"blueberries, raw<br>raspberries, raw<br>blackberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Spread the fresh berries over a baking tray and freeze for 1 hour.<br>Just before serving, put the chopped white chocolate and the heavy cream in a small pan over a medium-low heat, until melted, smooth and hot.<br>Divide the frozen berries between 6 plate and pour over the chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/60370/frozen-berries-with-hot-white-chocolate-sauce"},{"id":"60351","title":"Peanut Butter-Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>peanut butter, smooth style, without salt<br>salt, table<br>soymilk, original and vanilla, unfortified","directions":"Place all the ingredients into a food processor, slowly drizzling in the soy milk.<br>Blend until smooth.<br>Spoon into 5 serving dishes, and refrigerate.<br>Chill for 1 to 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/60351/peanut-butter-chocolate-mousse"},{"id":"60340","title":"Decadent Dark Chocolate Swirled Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 250 degrees F. Remove any un-popped kernels from the popped corn and put the corn in a very large bowl.<br>Set aside.<br>In a medium saucepan, melt the butter over medium heat.<br>Stir in the brown sugar, corn syrup and salt.<br>Bring to a boil over high heat, stirring constantly, and then let it boil without stirring for 5 minutes.<br>Remove the pan from the heat and stir in the baking soda and vanilla.<br>Gradually pour the hot caramel over the popcorn, stirring well until well-coated.<br>Spread the caramel corn onto 2 greased rimmed baking sheets and place them both in the oven.<br>Bake for 15 minutes, take the pans out, stir the caramel corn and rotate the sheets (top to bottom) and bake for another 15 minutes.<br>Remove pans from the oven.<br>Let the caramel corn cool just enough so you can handle it (still warm), break it up with a spoon or your hands and then stir in the chocolate chips until melted and roughly coating the caramel corn.<br>Let cool completely and serve!<br>Note: This caramel corn freezes really well in a Tupperware container or in freezer bags.<br>Perfect make-ahead holiday gifts!","url":"https://recipe.bluelayer.org/recipe/60340/decadent-dark-chocolate-swirled-caramel-corn"},{"id":"60329","title":"Chocolate Fingers, the Bar to Beat All Bars! (No Bake)","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>butter, without salt<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>vanilla extract","directions":"Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.<br>Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter \"disappears', i.e.)<br>there is no yellow showing in the mixture.<br>Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.<br>Press mixture into a 20 x 31 cm (8 x 12 inch) container.<br>Ice with chocolate icing.<br>Refrigerate until firm.<br>Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/60329/chocolate-fingers-the-bar-to-beat-all-bars-no-bake"},{"id":"60308","title":"Peanut Butter Ice Cream Topping","ingredients":"syrups, corn, light<br>peanut butter, smooth style, without salt<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Microwave the first 3 ingredients for 1 1/2 minutes on high.<br>Add chocolate chips, if desired.<br>Serve warm over vanilla ice cream.<br>For a real treat use creamy hot fudge and peanut butter topping.<br>Garnish with whipped cream and cherry if desired.","url":"https://recipe.bluelayer.org/recipe/60308/peanut-butter-ice-cream-topping"},{"id":"60303","title":"Crispy Jewel Treats Recipe","ingredients":"candies, white chocolate<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt","directions":"Heat butter.<br>Add in marshmallows and stir till smooth.<br>In large bowl, pour mix over cereal and gum drops.<br>Mix till all is well coated.<br>Coat your hands with a small amount of butter and press mix into balls.","url":"https://recipe.bluelayer.org/recipe/60303/crispy-jewel-treats-recipe"},{"id":"60285","title":"Mysterious Orange Red Chili Sauce","ingredients":"oil, olive, salad or cooking<br>spices, chili powder<br>orange juice, raw<br>spices, cumin seed<br>honey<br>lime juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan, heat the oil on medium-high heat until shimmering.<br>Put the chili powder into the oil, and stir into a smooth paste.<br>Allow the mixture to form bubbles around the edges.<br>Pour in the orange juice, and stir to combine.<br>Add cumin, honey, or lime, if using, and boil, covered, for 5 minutes.<br>Uncover saucepan and boil until the sauce changes from burnt orange, to red-orange, to brick red.<br>The sauce should be reduced by half.<br>This will take 10 minutes or so.<br>Turn heat to low.<br>If using chocolate, stir in while still hot but not bubbling.<br>Serve or refrigerate.","url":"https://recipe.bluelayer.org/recipe/60285/mysterious-orange-red-chili-sauce"},{"id":"60275","title":"Mud Bog","ingredients":"alcoholic beverage, beer, regular, all<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Fill your frosty mug half full of your favorite bargain brand brew (we like Schlitz).<br>Top it off with chocolate milk.<br>Savor the creamy head and keep away from the kiddos!","url":"https://recipe.bluelayer.org/recipe/60275/mud-bog"},{"id":"60253","title":"Cafe Choc Chip Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C Grease and line a biscuit tray.<br>Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy.<br>Beat in the condensed milk.<br>Add the flour and mix on low speed until smooth.<br>Stir in the choc bits until well combined.<br>Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray.<br>Press each ball gently with a floured fork.<br>Bake for 12-15 minutes or until lightly golden.<br>Remove from the oven and allow to cool on the trays.<br>Store in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/60253/cafe-choc-chip-cookies"},{"id":"60248","title":"Almond Rocca","ingredients":"nuts, almonds<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Toffee: Butter square pan, 9x9x2 inches.<br>Spread chopped nuts in pan.<br>Heat sugar and butter to boiling, stirring constantly.<br>Boil over medium heat, stirring constantly, 7 minutes (watch it very closely the last minute or two).<br>Immediately spread mixture evenly over nuts in pan.<br>Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate.<br>Spread melted chocolate over canndy.<br>While hot, cut into 1 1/2 inch squares.<br>chill until firm.<br>Now for the changes we use.<br>When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave.<br>Use an 7x7x2 pan (or smaller than the 9x9x2).<br>Spread the melted chocolate on top of the buttered pan that is covered with the nuts.<br>After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm.<br>Then cut into small sizes.<br>After the candy is set, remove from the pan and wrap individually with desert foil.<br>I get mine at the bakery supply, or a craft shop.","url":"https://recipe.bluelayer.org/recipe/60248/almond-rocca"},{"id":"60243","title":"Peanut Butter Snow Balls","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>candies, white chocolate","directions":"In a bowl stir together peanut butter and butter.<br>Gradually add powdered sugar, stirring until well combined.<br>Shape mixture into 1 inch balls and place on waxed paper.<br>Let stand 20 minutes or until dry.<br>In a saucepan cook and stir candy coating over low heat until melted and smooth.<br>Cool slightly.<br>Dip balls, one at a time into coating.<br>Allow excess coating to drip off.<br>Place balls on waxed paper; let stand until firm.<br>Store tightly covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/60243/peanut-butter-snow-balls"},{"id":"60237","title":"Pumpkin Seed Nib Brittle","ingredients":"chocolate, dark, 70-85% cacao solids<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>spices, pepper, red or cayenne","directions":"Coarsely chop the nibs and strain through a small strainer.<br>Removing the dustier pieces will make a clearer brittle.<br>Toast the pumpkin seeds in a small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes.<br>Remove the seeds from the skillet, and set aside.<br>Line a baking sheet with a Silpat or brush it with butter.<br>In a medium saucepan, combine the sugar, water, and cream of tartar and bring to a simmer over medium heat, stirring until the sugar dissolves.<br>Lower the heat to medium low, cover, and let simmer for 2 to 3 minutes.<br>Remove the pan lid and brush any sugar crystals from the sides of the pan with a wet pastry brush.<br>Continue simmering for 3 to 5 minutes, or until the syrup begins to color.<br>Watch closely, because the caramel can quickly burn.<br>Test the color of the caramel by drizzling a few drops on a white plate.<br>When the color is medium to dark amber, remove the pan from the heat and stir in the nibs, pumpkin seeds, and cayenne, if using.<br>Working quickly, pour the mixture onto the prepared pan and spread as thin as possible with a heatproof spatula or wooden spoon.<br>Allow the brittle to cool completely, then break into small pieces.<br>Store in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/60237/pumpkin-seed-nib-brittle"},{"id":"60232","title":"Puppy Chow Recipe","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt the butter, chocolate chips, and peanut butter together in a pan until smooth.<br>Pour the cereal into the mixture toss to coat.<br>Put the cereal into a Ziploc bag, pour in the powdered sugar and seal tightly.<br>Shake until the cereal is coated.","url":"https://recipe.bluelayer.org/recipe/60232/puppy-chow-recipe"},{"id":"60228","title":"Toll House Famous Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>vanilla extract","directions":"LINE 8-inch-square baking pan with foil.<br>COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.<br>Bring to a full rolling boil over medium heat, stirring constantly.<br>Boil, stirring constantly, for 4 to 5 minutes.<br>Remove from heat.<br>STIR in marshmallows, morsels, nuts and vanilla extract.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into prepared baking pan; refrigerate for 2 hours or until firm.<br>Lift from pan; remove foil.<br>Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/60228/toll-house-famous-fudge"},{"id":"60203","title":"Chocolate Ice Cream Bowls","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Blow up 6 balloons to about the size of an orange.<br>(This doesnt have to be exact; go for something big or just keep it small if youd like.)<br>Melt chocolate chips over low heat in a saucepan, or microwave for about 40 seconds or until chocolate has melted.<br>Let the chocolate cool off a bit so its no longer hot to the touch.<br>Dip the bottom of the balloon into the chocolate.<br>Use a twist and dip motion to coat the bottom half of the balloon.<br>Put a small dollop of melted chocolate onto a lined cookie sheet.<br>Place the balloon on top of each circle of chocolate and let it set for about 15-20 minutes.<br>Poke a small hole in the top of the balloon and let the air gently seep out.<br>Carefully pull the balloon from the walls of the chocolate bowl.<br>Fill the bowls with ice cream and enjoy!","url":"https://recipe.bluelayer.org/recipe/60203/chocolate-ice-cream-bowls"},{"id":"60195","title":"Decadent Raspberry Sauce","ingredients":"raspberries, raw<br>cornstarch<br>sugars, granulated<br>water, bottled, generic","directions":"In a small saucepan, add cornstarch and sugar.<br>Put enough warm water on top to cover the bottom of the pan (1/4 cup or so, depending on how big your pan is).<br>This is just to dissolve the cornstarch and sugar.<br>Add fresh or frozen raspberries.<br>Over medium heat, cook down your raspberries, stirring every few minutes.<br>The entire process will take ten to fifteen minutes.<br>Make sure to let the sauce reach a boil to activate the cornstarch.<br>Your raspberries should be broken down by that time.<br>Turn off the heat.<br>Use a strainer to remove the seeds from the sauce.<br>Store in an airtight container in the refrigerator.<br>When serving, warm sauce in microwave for 30 seconds.<br>Use a small condiment bottle or spoon to add sauce to each plate of cake/pie youre serving.<br>Tastes great with chocolate!<br>And all of your guests will assume youre an all-star chef!","url":"https://recipe.bluelayer.org/recipe/60195/decadent-raspberry-sauce"},{"id":"60187","title":"Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Place heavy cream in a large pot and bring slowly to a boil over medium heat.<br>Turn off the heat and stir in the chopped chocolate.<br>Let stand for 2 minutes then stir well until smooth.<br>Stir in the butter.<br>Pour into the bowl of an electric mixer, and let cool until set.<br>Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes.<br>Beat in the liqueur and/or other flavorings.<br>Load ganache into a pastry bag fitted with a halfinch plain tube.<br>Line several baking sheet with parchment or waxed paper.<br>Pipe the truffle mixture out to form 1/2-inch balls.<br>Place pans in the refrigerator to chill thoroughly.<br>To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right.<br>(Reverse this if you=re lefthanded) Pick up a truffle with your left hand.<br>Touch the palm of your right hand lightly onto surface of tempered chocolate.<br>Drop the truffle into your chocolaty right hand and roll it around to coat.<br>Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa.<br>Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao.<br>(A second person can help do this continuously.)<br>Repeat until the cocoa pan is filled with a lot of truffles.<br>Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa.<br>Place finished truffles on another paperlined pan to set completely.<br>Truffles do not need to be refrigerated.<br>Repeat coating processes with remaining centers.","url":"https://recipe.bluelayer.org/recipe/60187/chocolate-truffles"},{"id":"60186","title":"Aunt Gladys' Toffee","ingredients":"nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>water, bottled, generic","directions":"Crush 1-1/2 cups pecans, mix with 2 tsp sugar.<br>Divide into two equal batches, set aside.<br>Divide chocolate chips into two equal batches, set aside.<br>Melt butter on low heat in large heavy saucepan (don't brown), remove from heat and use a little to grease cookie sheet.<br>Arrange 1 cup (whole) pecan halves on cookie sheet.<br>Place saucepan of butter back onto heat.<br>Add sugar, Karo and water, in that order.<br>Cook on medium heat, stirring with wooden spoon, until begins to brown, or 298 degrees.<br>Pour entire mixture over pecan halves in cookie sheet and quickly spread with wooden spoon.<br>Let set 2 minutes, then sprinkle with half the chocolate chips.<br>After another 2 minutes, spread softened chips over entire surface, using a clean dry wooden spoon.<br>Immediately sprinkle with half the crushed pecans.<br>Flip the entire batch out onto wax paper.<br>Immediately sprinkle with remaining chocolate chips, let soften 2 minutes, then spread and sprinkle with remaining crushed pecans.<br>Completely cool.<br>Break into square chunks and serve.<br>Store at room temperature.","url":"https://recipe.bluelayer.org/recipe/60186/aunt-gladys-toffee"},{"id":"60179","title":"Chocolate Dipped Strawberries","ingredients":"strawberries, raw<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"Spread strawberries on a working surface with wax-paper-covered tray nearby.<br>You will also need one or two bamboo skewers or other picks.<br>In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly.<br>(The cooking oil will add a beautiful shine to the completed sweet.)<br>Place melted chocolate near working surface, but keep chocolate warm.<br>One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate.<br>Lift out and shake any excess chocolate back into the pot.<br>Place the strawberry on the wax paper and continue with the remaining berries.<br>The strawberries should set for about 10 minutes before being served.","url":"https://recipe.bluelayer.org/recipe/60179/chocolate-dipped-strawberries"},{"id":"60168","title":"Chocolate Glazed Angel Food Cake","ingredients":"sugars, granulated<br>wheat flour, white, cake, enriched<br>egg, white, raw, fresh<br>salt, table<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>cream, fluid, heavy whipping","directions":"Preheat the oven to 350 degrees F.<br>Combine 1/2 cup of the sugar with the flour and sift them together 4 times.<br>Set aside.<br>Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.<br>With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites.<br>Beat on high speed for a few minutes until thick and shiny.<br>Add the vanilla and continue to whisk until very thick, about 1 more minute.<br>Scrape the beaten egg whites into a large bowl.<br>Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula.<br>Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.<br>Fold in the grated chocolate.<br>Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch.<br>Remove the cake from the oven and invert the pan on a cooling rack.<br>When cool, run a thin, flexible knife around the cake to remove it from the pan.<br>For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.<br>Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.<br>If you have chocolate glaze left over, you can serve it on the side with the cake.","url":"https://recipe.bluelayer.org/recipe/60168/chocolate-glazed-angel-food-cake"},{"id":"60157","title":"Make Your Own Chocolate Cake Mix","ingredients":"wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>shortening, vegetable, household, composite","directions":"Mix together flour, cocoa, soda, and salt; stir to blend.<br>Mix in sugar.<br>Cut the shortening into the dry ingredients until the mixture looks crumbly.<br>Label and store in a sealed plastic bag at room temperature.<br>Makes 1 package of mix.<br>Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.<br>TO USE:<br>Pour 1 package of mix into a mixing bowl.<br>Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.<br>Using an electric mixer, beat at a slow to medium speed for 2 minutes.<br>Scrape the sides of the bowl frequently.<br>Add 2 eggs; beat 1 minute more.<br>Grease and dust with flour your choice of pan(s).<br>Spread batter evenly in pans.<br>Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.<br>Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.<br>Cool cakes in their pans for 10 minutes before turning out onto racks.<br>CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full.<br>Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean.<br>Makes about 2 dozen.","url":"https://recipe.bluelayer.org/recipe/60157/make-your-own-chocolate-cake-mix"},{"id":"60148","title":"Chewy Chocolate Peanut Bars","ingredients":"syrups, corn, light<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>oats<br>oil, corn, peanut, and olive","directions":"In a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips.<br>Bring to a boil, stirring constantly.<br>Continue to boil for 5 minutes.<br>Remove from heat and stir in the vanilla, oats and peanuts.<br>Turn onto a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides.<br>When cool enough to touch, grease your hands and pat the mixture down flat in the pan.<br>Refrigerate overnight.<br>Let stand for 20 minutes before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/60148/chewy-chocolate-peanut-bars"},{"id":"60132","title":"Minty Chip Frappe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mini semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Combine all ingredients in a blender.<br>Blend on high speed until smooth and frothy.<br>Serve in a tall glass.","url":"https://recipe.bluelayer.org/recipe/60132/minty-chip-frappe"},{"id":"60115","title":"White Chocolate and Almond Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>vanilla extract","directions":"Line 8-inch square pan with foil, extending foil over edges of pan.<br>Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.<br>Remove from heat.<br>Stir in almonds and vanilla.<br>Spread into prepared pan.<br>Cover; refrigerate 2 hours or until firm.<br>Use foil to lift fudge out of pan; peel off foil.<br>Cut fudge into squares.<br>To toast almonds: Spread almonds on cookie sheet.<br>Bake at 350F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.","url":"https://recipe.bluelayer.org/recipe/60115/white-chocolate-and-almond-fudge"},{"id":"60092","title":"Sweet Tv Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>corn, sweet, white, raw<br>noodles, egg, dry, unenriched<br>pretzels, soft, unsalted<br>nuts, walnuts, english<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate and oil in microwave in 1 minute intervals.<br>Mix remaining ing.<br>in a large bowl.<br>When chocolate is melted pour onto cereal mix.<br>Stir to cover well.<br>Spread out on a foil cover baking sheet.<br>when set-up, break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/60092/sweet-tv-mix"},{"id":"60061","title":"Almond Coconut Energy Balls","ingredients":"nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>vanilla extract<br>water, bottled, generic","directions":"In a big bowl combine both flours, salt, desiccated coconut and chocolate.<br>Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.<br>Add this to the flour mixture and knead into a dough adding tea as necessary.<br>You should be able to form this with your hands easily like you would form cookies.<br>Depending on your flours and almond butter you will need more or less liquid.<br>Just make sure this does hold together well without being sticky.<br>Roll into bite-sized balls and refrigerate until ready to use (I left mine over night).<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/60061/almond-coconut-energy-balls"},{"id":"60053","title":"Cranberry Apricot Truffles","ingredients":"apricots, dried, sulfured, uncooked<br>cranberries, dried, sweetened<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place apricots, cranberries and orange zest in food processor.<br>Pulse until fruit is chpped and forms a large ball.<br>Form fruit mixture into 1 inch balls and place on a parchment lined baking sheet.<br>In a saucepan over very low heat, melt chocolate.<br>Drizzle one heaping teaspoon of melted chocolate over each fruit ball.<br>Allow chocolate to harden, refrigerating if necessary.","url":"https://recipe.bluelayer.org/recipe/60053/cranberry-apricot-truffles"},{"id":"60048","title":"Chocolate Filled Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>peanut butter, smooth style, without salt<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl.<br>Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs.<br>Stir in honey and milk just until combined.<br>Divide dough in half.<br>Shape each half into a ball; flatten slightly.<br>Wrap each in plastic food wrap.<br>Refrigerate 2 hours or until firm.<br>Heat oven to 350F.<br>Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.<br>Cut with 2-inch round cookie cutter or biscuit cutter.<br>Place half of cookies 1 inch apart onto ungreased cookie sheets.<br>Place whipping cream in 1-quart saucepan.<br>Cook over medium heat until cream almost comes to a boil.<br>Add chocolate chips and peanuts; stir until chocolate is melted.<br>Spoon 1 teaspoonful filling over cookies on cookie sheets.<br>Top with remaining cut-out cookie rounds.<br>Crimp edges with fork; prick tops.<br>Brush with milk; sprinkle with coarse sugar.<br>Bake 11-13 minutes or until light brown.<br>Cool 1 minute on cookie sheets; remove to cooling rack.","url":"https://recipe.bluelayer.org/recipe/60048/chocolate-filled-peanut-butter-cookies"},{"id":"60041","title":"Grannys Chocolate Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"In a small sauce pan warm the milk on the stove.<br>This will need to be warm but not boiling.<br>In a small bowl, mix all the dry ingredients.<br>Once the milk has warmed, pour 1/4 cup of milk into the dry ingredients and whisk together.<br>Then, whisk the dry ingredients into the milk in the sauce pan and add vanilla, continue to stir until thickened.<br>Serve this over homemade biscuits with a tall glass of milk.<br>Sure to be a recipe kids will enjoy.<br>This last picture is my husband when he was little eating his grannys chocolate gravy.","url":"https://recipe.bluelayer.org/recipe/60041/grannys-chocolate-gravy"},{"id":"59993","title":"Butter Cream Frosting Recipe","ingredients":"sugars, powdered<br>butter, without salt<br>cream, whipped, cream topping, pressurized","directions":"Beat thoroughly and then spread on doughnuts.<br>Add in cocoa if you want chocolate.<br>I make the doughnuts in my Kitchen Aid mixer, using the dough hook at the last.","url":"https://recipe.bluelayer.org/recipe/59993/butter-cream-frosting-recipe"},{"id":"59980","title":"Grandma's Haystacks","ingredients":"noodles, egg, dry, unenriched<br>nuts, almonds<br>nuts, pecans","directions":"Melt chocolate 2 minutes in the microwave.<br>Mix rest of ingredients into melted chocolate.<br>Drop by tablespoons onto waxed paper.<br>Let set until hard.<br>Store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/59980/grandmas-haystacks"},{"id":"59963","title":"Chocolate Chunk Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>rice flour, white, unenriched<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line baking sheets with parchment&amp; preheat oven to 325F.<br>Sift all the flour into a large bowl&amp; set aside.<br>Beat the butter in a separate bowl until light&amp; fluffy; add the sugar, a little at a time&amp; continue mixing until it has dissolved.<br>Add the flour&amp; combine well.<br>Add the chocolate chunks.<br>Divide the dough into 24 balls, place on the cookie sheets&amp; slightly flatten each ball.<br>Bake until just lightly golden, about 25- 30 minutes.","url":"https://recipe.bluelayer.org/recipe/59963/chocolate-chunk-shortbread-cookies"},{"id":"59951","title":"Chocolate-Orange Truffles with Almonds","ingredients":"cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate<br>orange juice, raw<br>orange juice, raw<br>nuts, almonds","directions":"Line 8 x 8 x 2-inch baking pan with foil.<br>Bring cream to boil in heavy medium saucepan.<br>Remove from heat.<br>Add chocolate and whisk until melted and smooth.<br>Whisk in Grand Marnier and orange peel.<br>Pour into prepared pan; freeze just until firm, about 30 minutes.<br>Using foil as aid lift chocolate block out of pan; place on work surface.<br>Flatten foil at edges.<br>Cut chocolate into 25 squares.<br>Place nuts in small bowl.<br>Press chocolate square into nuts, coating completely.<br>Roll truffle between palms into ball.<br>Repeat with remaining chocolate and nuts.<br>Cover; chill until very firm, about 2 hours.<br>Serve cold.","url":"https://recipe.bluelayer.org/recipe/59951/chocolate-orange-truffles-with-almonds"},{"id":"37219","title":"Low Fat Fudge Brownie","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking pan with cooking spray.<br>In a large mixing bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt.<br>Add milk, Mott's Natural Apple Sauce and vanilla to dry ingredients.<br>Stir to blend.<br>Spoon batter into prepared pan.<br>In a medium-size bowl, combine brown sugar, 1/4 cup cocoa and hot water.<br>Stir to blend.<br>Pour over batter in prepared pan.<br>Bake for 40 minutes.<br>Remove cake from oven and cool in pan on a wire rack.<br>Serve with a scoop of low fat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownie as a topping.","url":"https://recipe.bluelayer.org/recipe/37219/low-fat-fudge-brownie"},{"id":"31416","title":"Ice Cream with Dark Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>ice creams, vanilla","directions":"Place chocolate in a large bowl; set aside.2.<br>Combine water, sugar, and salt in a small saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves.<br>Pour hot sugar mixture over chocolate; stir gently until smooth.<br>Spoon 3/4 cup ice cream into each of 8 bowls; top each serving with 2 tablespoons sauce.","url":"https://recipe.bluelayer.org/recipe/31416/ice-cream-with-dark-chocolate-sauce"},{"id":"10568","title":"White Chocolate Bark","ingredients":"nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper.<br>Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.<br>Place the pistachios in one layer on another sheet pan and bake for 8 minutes.<br>Set aside to cool.<br>Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.<br>(Time it with your watch for accuracy.)<br>Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.<br>Continue to heat and stir in 30-second intervals until the chocolate is just melted.<br>Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>(If you need to heat it a little more, place it in the microwave for another 15 seconds.)<br>Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.<br>Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots.<br>Press the nuts and fruit lightly so they will set in the chocolate.<br>Set aside for at least 2 hours until firm or refrigerate for 20 minutes.<br>Cut or break the bark in 16 pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/10568/white-chocolate-bark"},{"id":"59939","title":"Chocolate Ingots","ingredients":"nuts, hazelnuts or filberts<br>oil, olive, salad or cooking<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the hazelnuts and vegetable oil in the bowl of a food processor fitted with a steel blade.<br>Pulse together until the mixture reaches a smooth and creamy consistency (about 1 minute).<br>Transfer the hazelnut paste to a bowl, cover with plastic wrap, and set aside.<br>Melt and temper the chocolate (see pages 2530).<br>Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.<br>Or pour the chocolate into a plastic squeeze bottle.<br>Pipe or squeeze chocolate into six 2 by 4-inch rectangular metal molds or tartlet pans up to the top edge.<br>Let the chocolate stand in the molds for minutes.<br>Turn the molds upside down over the bowl of chocolate and let the chocolate drip out of the molds.<br>This will leave a thin coating of chocolate in the molds.<br>Place a large spoonful of hazelnut paste in a line in the center of each chocolate-lined mold.<br>Be careful not to let the hazelnut paste come up to the top of the mold.<br>Fill each mold with the remaining chocolate, just up to the top edge, then clean off the edges with a flexible-blade spatula.<br>When each mold is filled, tap it gently a few times against the countertop.<br>This helps the chocolate to spread evenly in the mold and to release any air bubbles that will make holes in the chocolate when it is set.<br>Transfer the molds to a baking sheet and place it on a flat surface in the freezer.<br>Leave the molds to set in the freezer for at least 30 minutes.<br>Take the molds out of the freezer and gently tap each several times against a countertop.<br>Slip the ingot from the mold.<br>Turn the unmolded ingots upside down so the bottom becomes the top.<br>Store the ingots between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.<br>They are best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/59939/chocolate-ingots"},{"id":"59917","title":"Milk Chocolate & Peanut Butter Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Line 8x8x2-inch baking pan with foil.<br>Butter foil.<br>Set aside.<br>Combine sugar, evaporated milk and butter in heavy medium saucepan.<br>Cook over medium heat, stirring constantly, to a full rolling boil.<br>Boil, stirring constantly, 5 minutes.<br>Remove from heat; stir in marshmallows, milk chocolate chips, peanut butter chips and vanilla.<br>Stir until marshmallows are melted.<br>Pour into prepared pan.<br>Refrigerate 1 hour or until firm.<br>Cut into squares.<br>Store tightly covered in a cool, dry place.<br>About 1-3/4 pounds fudge.","url":"https://recipe.bluelayer.org/recipe/59917/milk-chocolate-peanut-butter-fudge"},{"id":"59911","title":"Chocolate Peanut Butter Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, canned, condensed, sweetened<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.<br>Remove the pan from heat and add the vanilla.<br>Blend well, cool slightly -- best served warm.<br>Store any remaining sauce in the fridge.","url":"https://recipe.bluelayer.org/recipe/59911/chocolate-peanut-butter-sauce"},{"id":"59910","title":"Chocolate Fondue","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, sour, cultured<br>alcoholic beverage, liqueur, coffee, 53 proof<br>cream, fluid, heavy whipping","directions":"In a fondue pot over low heat, melt chocolate with sour cream, stirring.<br>Add liqueur or coffee.<br>Stir in cream until mixture reaches desired thickness; just thick enough to coat and cling to fruit.<br>Keep warm over low heat.<br>Serve with the fruit and pound cake.<br>Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.","url":"https://recipe.bluelayer.org/recipe/59910/chocolate-fondue"},{"id":"59909","title":"Easy-Bake Oven Brownies","ingredients":"sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched","directions":"Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored.<br>Pour batter into greased and floured pan.<br>Bake 15 minutes.<br>When cool, cut them into wedges.<br>Makes 6 wedges.","url":"https://recipe.bluelayer.org/recipe/59909/easy-bake-oven-brownies"},{"id":"59893","title":"Granola Bars","ingredients":"oats<br>butter, without salt<br>oil, olive, salad or cooking<br>salt, table<br>sugars, brown<br>honey<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>molasses<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>wheat germ, crude<br>nuts, pecans<br>nuts, almonds<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat the oven to 350 degrees F.<br>In a bowl, toss the oats with the canola oil, melted butter and salt.<br>Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they dont burn.<br>Remove from the oven and set aside.<br>Reduce the heat to 325 degrees F.<br>In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.<br>Heat the mixture slowly, stirring until all combined.<br>Stir in the vanilla.<br>Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds.<br>Pour in the sugar mixture, stirring as you pour.<br>Toss to combine; it will be sticky!<br>Press into 1 baking sheet (thoroughly greased with butter, or line pan with foil and grease foil) and bake until golden, about 20-25 minutes.<br>Remove from oven and let cool.<br>Cut pieces with a sharp knife and remove from the pan.<br>OPTIONAL<br>Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered.<br>Set on parchment until set, sticking in the fridge to hasten this along if necessary.<br>Yum yum!","url":"https://recipe.bluelayer.org/recipe/59893/granola-bars"},{"id":"59886","title":"Fondant for Chocolate Cherries","ingredients":"sugars, granulated<br>butter, without salt<br>syrups, corn, light<br>salt, table","directions":"Sift confectioners' sugar several times into a bowl to eliminate all lumps.<br>Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes.<br>Beat in the sifted confectioners' sugar until thoroughly incorporated.<br>Turn fondant out onto a work surface generously dusted with confectioners' sugar.<br>Knead until smooth and workable, 5 minutes; cut dough in half.<br>Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/59886/fondant-for-chocolate-cherries"},{"id":"59885","title":"Awesome Simple Cookies","ingredients":"oil, corn, peanut, and olive<br>candies, toffee, prepared-from-recipe<br>spartan, real semi-sweet chocolate baking chips,<br>potatoes, raw, skin","directions":"Melt the chocolate chips over super low heat stirring constantly until melted.<br>Add the rest of the ingredients.<br>Stir till all ingredients are covered in chocolate.<br>Spoon on parchment paper.<br>They look like they won't stay together but once the chocolate is cooled, they are solid cookies -- keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/59885/awesome-simple-cookies"},{"id":"59884","title":"Peanut Butter Granola","ingredients":"oil, canola<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>salt, table<br>spices, cinnamon, ground<br>oats<br>seeds, flaxseed<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 275.<br>Bring the canola oil, maple syrup, peanut butter, salt and cinnamon to a simmer on the stove.<br>Cook for three to five minutes.<br>While thats cooking, mix together the oats, ground flax, peanuts and sunflower seeds.<br>Pour hot syrup mixture over the oats and toss well to coat.<br>Spread out granola onto two lined sheet trays and bake for 40 minutes, stirring occasionally and turning trays midway through.<br>Let granola cool completely before adding the chopped chocolate.","url":"https://recipe.bluelayer.org/recipe/59884/peanut-butter-granola"},{"id":"59877","title":"Not for the Faint at Heart Fudge","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, marshmallows<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw","directions":"Butter an 8-inch square baking pan.<br>In a saucepan, combine the butter, evaporated milk, sugar, and salt.<br>Stir over low heat until the butter melts.<br>Turn up the heat and bring the mixture to a boil.<br>Boil for 5 minutes, stirring constantly to prevent sticking and scorching.<br>Remove from the heat and stir in the marshmallows, vanilla extract, and semi-sweet chocolate chips, stirring until completely melted.<br>Add chopped nuts and stir to combine.<br>Pour the fudge mixture into the prepared pan, pressing into corners.<br>Once the fudge has cooled fully (approximately 1 hour), cut into squares with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/59877/not-for-the-faint-at-heart-fudge"},{"id":"59864","title":"Caramel Chocolate Nut Ice Cream","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place 1/2 cup water and the sugar in a large heavy bottomed pan.<br>Cook over low heat, without stirring, until the sugar is dissolved.<br>Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color about 3 to 5 minutes.<br>Do not stir, but swirl the pan occasionally so the caramel cooks evenly.<br>Mix the cream and milk.<br>Remove the pan from the heat and carefully pour in the cream.<br>This is very hot and will boil up a lot.<br>Return the pan to low heat and stir constantly until the carmel dissolves.<br>This make take several minutes.<br>Stir in the dry milk powder until dissolved.<br>Add the vanilla.<br>Pour through a fine sieve into a container and chill until very cold.<br>Toast the pecans in a 350 degree oven until golden 6 to 10 minutes.<br>Cool, chop.<br>Mix with the diced chocolate and store in the freezer.<br>Freeze the ice cream according to your machine's manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/59864/caramel-chocolate-nut-ice-cream"},{"id":"59863","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt","directions":"In a small saucepan heat cream to a simmer.<br>In a bowl pour simmering cream over chopped chocolate.<br>Add butter and stir until smooth.","url":"https://recipe.bluelayer.org/recipe/59863/chocolate-ganache"},{"id":"59857","title":"Almond Butter Cookies Sandwiches","ingredients":"nuts, almonds<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>water, bottled, generic","directions":"Preheat oven to 375F (190C).<br>Combine ground almonds and sugar.<br>Blend in butter.<br>Add dry ingredients.<br>Add water and blend well.<br>Shape into a flattened ball.<br>Wrap in parchment and chill at least 1/2 hour.<br>Roll out onto lightly floured board until approximately 1/4 inch thick.<br>Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.<br>Bake until golden brown.<br>Cool.<br>Sandwich with strained or seedless jam (raspberry is great!)<br>or chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/59857/almond-butter-cookies-sandwiches"},{"id":"59830","title":"Raspberry Chocolate Shakes","ingredients":"raspberries, raw<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender process the berries, frozen yogurt and milk until the mixture is smooth.<br>Serve in a tall glass and garnish with extra berries","url":"https://recipe.bluelayer.org/recipe/59830/raspberry-chocolate-shakes"},{"id":"59822","title":"Chocolate and Banana cupcakes (Eggless)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>bananas, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>oil, olive, salad or cooking<br>sugars, granulated","directions":"Pre-heat your oven to 180C (350F)<br>Sieve all purpose flour, cocoa, baking soda and baking powder together in a big bowl.<br>In a seperate bowl mix together sugar, oil, salt and vanilla extract and blend until sugar dissolves.<br>Now add 1/4 cup of milk and banana and blend for 2 mins.<br>Mix your wet and dry ingredients together and add chocolate chips.<br>Now add the remaining 1/4 cup of milk, adding little milk at a time until all is incorporated<br>Bake for 20-25 mins or until toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/59822/chocolate-and-banana-cupcakes-eggless"},{"id":"59818","title":"Toll House Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat a 13\"x9\" baking pan with nonstick cooking spray.<br>Combine cereal, pretzels, peanuts and caramels in large bowl.<br>Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH(70%) power for 1 minute; stir.<br>Morsels may retain some of their original shape.<br>If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.<br>Pour over cereal mixture; stir to coat evenly.<br>Spread mixture in prepared baking pan; cool for 30-45 minutes or until firm.<br>Break into bite-size pieces.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/59818/toll-house-party-mix"},{"id":"59813","title":"Oh Henry Bars - Easiest and Best Ones","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"place peanut butter, corn syrup and sugar in a double boiler (or a big glass bowl over a pot of simmering water) mixing every once in a while.<br>when smooth, take off heat.<br>add the rice crispies.<br>smooth into a 9x13 pan lined with baking paper.<br>sprinkle the chocolate chips on top evenly.<br>place in a warm oven for about 5 minutes.<br>spread the chocolate<br>cool in the fridge for about 5 minutes.<br>cut into squares/bars.<br>enjoy!","url":"https://recipe.bluelayer.org/recipe/59813/oh-henry-bars-easiest-and-best-ones"},{"id":"59811","title":"Hot Cocoa Mix - Variations","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>candies, semisweet chocolate<br>salt, table","directions":"In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and salt until almost smooth.<br>Store in tightly sealed container at room temperature up to 6 months.<br>To Make: For each serving, in a microwave-safe mug, mix 3 tablespoons Cocoa Mix with 1 cup mil, microwave on HIGH 1 1/2 - 2 minutes or until blended and hot, stirring once.<br>Swirl a dollop of whipped cream on top.<br>Mocha Variation: Prepare cocoa mix, adding 1/3 cup instant coffee powder or granules before blending in processor.<br>Mexican Spice Variation: Prepare cocoa mix, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor.<br>Vanilla Variation: Prepare cocoa mix, adding a half of a vanilla bean (pod and seeds) before blending in processor.","url":"https://recipe.bluelayer.org/recipe/59811/hot-cocoa-mix-variations"},{"id":"59809","title":"Ganache Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Chop the chocolate finely using a serrated knife; place in a large heatproof bowl.<br>Bring the cream to a boil over medium-high heat; pour directly over the chopped chocolate.<br>Allow to sit 10 minutes.<br>Use a rubber spatula to gently stir the chocolate and cream until well combined and smooth.<br>Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes but up to 1 hour, depending on the temperature of the room.","url":"https://recipe.bluelayer.org/recipe/59809/ganache-glaze"},{"id":"59806","title":"Old-Fashioned Chocolate or Vanilla Malted","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, chocolate","directions":"Combine all the ingredients in a blender.<br>Whip for 20 seconds and pour into a tall glass.","url":"https://recipe.bluelayer.org/recipe/59806/old-fashioned-chocolate-or-vanilla-malted"},{"id":"59804","title":"Dark Chocolate Butter Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, pecans<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 15x10x1 inch jelly roll pan with foil, then spray with non-stick pan coat.<br>In a medium saucepan, combine butter, sugar, water, and corn syrup.<br>Heat over medium heat to melt butter and combine ingredients.<br>Increase heat to medium high and cook for ten minutes.<br>Do not stir.<br>Remove from heat and add 1 cup of the nuts.<br>Quickly pour toffee into prepared pan and spread to edges.<br>Let stand in pan on wire rack for 30 minutes to harden.<br>Melt half of the chocolate in the microwave for one minute.<br>Stir until smooth.<br>Spread over toffee and refrigerate until firm, about 20 minutes.<br>Once firm, flip entire bar onto a sheet of waxed paper; remove foil.<br>Melt remaining chocolate in microwave on high for one minute.<br>Stir until smooth.<br>Spread over top of toffee bar and sprinkle with remaining 1/4 cup finely chopped nuts.<br>Once chocolate is firm, break bar into bite-sized pieces and store at room temperature for up to one month.","url":"https://recipe.bluelayer.org/recipe/59804/dark-chocolate-butter-toffee"},{"id":"59788","title":"No Egg Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Boil water and 1/2 cup of flour over low heat stirring constantly, until it reaches the consistency of a thin glue paste.<br>Remove from heat and let cool before proceeding.<br>Mix sugar, salt, vanilla, cocoa, and oil in large bowl.<br>Then add the flour/water mixture.<br>Mix well.<br>Add the remaining 1 1/2 cups flour, baking powder and any of the optional items.<br>Spread the mix into a greased 11x7-inch pan.<br>Bake at 350 for 25 minutes, or until a knife can be inserted and come out cleanly.","url":"https://recipe.bluelayer.org/recipe/59788/no-egg-brownies"},{"id":"59776","title":"Amazing Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven t 375 (f).<br>Mix all of the dry ingredients, excluding the chocolate chips.<br>Stir in the wet ingredients.<br>Add the chocolate chips.<br>If the batter is too dry, add 1tbs of soymilk.<br>Bake tablespoon-sized cookies on a greased cookie sheet for 7-10 minutes.<br>Be sure to place the cookies about 2 apart, because they expand as they bake.","url":"https://recipe.bluelayer.org/recipe/59776/amazing-vegan-chocolate-chip-cookies"},{"id":"59775","title":"Icky Sticky Sugar Snakes","ingredients":"butter, without salt<br>honey<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat the oven to 300F.<br>In a medium bowl, mash the butter and honey with a fork until well blended.<br>Gradually stir in the vanilla extract, flour and salt.<br>The mixture should have a doughy consistency.<br>Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.<br>Grease cookie sheets with the vegetable oil.<br>After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.<br>If the dough sticks to your hands, dip them in flour.<br>Roll out balls between your hands into snake-like shapes, about the length and thickness of yourpinky.<br>Separate each ball into 4 smaller sections and roll each section into a snake.<br>Place snakes 1-inch apart on cookie sheets.<br>Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.<br>Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter.<br>Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake.<br>Set aside until completely cooled.<br>Sticky Sauce: Mix honey, sugar and cinnamon in a small bowl.<br>Drizzle over the cooled snakes and serve.","url":"https://recipe.bluelayer.org/recipe/59775/icky-sticky-sugar-snakes"},{"id":"59764","title":"English Toffee","ingredients":"sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Spray 10 x 10 pan with Pam.<br>Sprinkle with 4 oz chocolate chips and 1 cup chopped nuts.<br>Cook sugar and butter to 305-310 degrees, using a candy thermometer.<br>Pour over nuts and chips and immediately sprinkle with remaining chocolate and nuts.<br>Allow to cool slightly and score into squares.<br>Refrigerate until chocolate is set and break up.","url":"https://recipe.bluelayer.org/recipe/59764/english-toffee"},{"id":"59763","title":"Raspberry Sweets","ingredients":"raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Insert one chocolate chip (tip side down) into each raspberry.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/59763/raspberry-sweets"},{"id":"59756","title":"Chocolate Lovers Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat 1 cup sugar, cocoa, butter, 2 tablespoons milk and vanilla in small mixer bowl until creamy.<br>Gradually beat in remaining sugar and milk until smooth.","url":"https://recipe.bluelayer.org/recipe/59756/chocolate-lovers-frosting"},{"id":"59745","title":"Chocolate Cherry Spiders","ingredients":"cherries, sweet, raw<br>nuts, almonds<br>egg substitute, powder<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Chop cherries finely.<br>Put cherries, almonds and noodles into a bowl.<br>Melt chocolate and butter in a small bowl over a pan of hot water.<br>Take off heat and stir until smooth.<br>Add chocolate to cherry mix.<br>Stir gently but combine well.<br>Put spoonfuls onto a sheet of baking paper and leave to set.<br>May be dusted with icing sugar when serving.","url":"https://recipe.bluelayer.org/recipe/59745/chocolate-cherry-spiders"},{"id":"59743","title":"Caramel Brownies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt caramels and 1/3 cup evaporated milk in microwave until smooth,stirring often.<br>Set aside.<br>Stir cake mix,butter and the rest of the milk together.<br>(It will look like cookie dough.<br>).<br>Press 1/2 of the dough into a 9x13 pan sprayed with cooking spray.<br>Bake 6 minutes at 350'.<br>Sprinkle chocolate chips on hot baked dough.<br>Top with melted caramel mix.<br>Cover with the rest of dough.<br>Bake 14-18 minutes longer and cool.","url":"https://recipe.bluelayer.org/recipe/59743/caramel-brownies"},{"id":"59734","title":"Oaty Choc Chip Crunchies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>syrup, maple, canadian<br>water, bottled, generic<br>leavening agents, baking soda<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix syrup, bicarbonate of soda and boiling water in a small bowl.<br>Beat together butter and sugar till slightly creamed, add flour sugar and coconut to the creamed mixture.<br>Add choc chips and nuts and fold into dough, you may need to use flour carefully so that the dough does not feel too dry.<br>Roll dough into sausage shape 2cm in diameter approximately.<br>Cut into 1 cm slices and place on baking sheet, do not smooth top, leave looking rough, simply push in choc chips if they are loose.<br>Bake in moderate oven till golden brown.<br>When all the cookies are baked switch off oven and place all cookies next to each other in once or 2 pans and replace in oven and leave for a couple of hours until crisp.<br>Keep in airtight tin, and if they soften re-dry in oven.<br>Eat plain or pipe squiggly line over with melted milky bar chocolate.","url":"https://recipe.bluelayer.org/recipe/59734/oaty-choc-chip-crunchies"},{"id":"59718","title":"Chocolate Ganache","ingredients":"candies, semisweet chocolate<br>cream, whipped, cream topping, pressurized<br>butter, without salt","directions":"Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth.<br>Gradually add butter, whisking until smooth.<br>Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.","url":"https://recipe.bluelayer.org/recipe/59718/chocolate-ganache"},{"id":"59713","title":"Chocolate and Milk","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put chocolate chips in a small microwave safe dish, and microwave on high for 45 seconds.<br>Mix the melted chips up a little bit, and slowly drizzle it into the glass of milk.<br>The chocolate will harden into wierd shaped patties.<br>Eat it with a spoon, and DRINK YOUR MILK!","url":"https://recipe.bluelayer.org/recipe/59713/chocolate-and-milk"},{"id":"59709","title":"Hot Chocolate Peanut Butter Fudge Passion Sundae","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>ice creams, vanilla<br>ice creams, chocolate<br>ice creams, vanilla<br>oil, corn, peanut, and olive","directions":"Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally.<br>In about 2 minutes you should have your sauce ready.<br>Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.<br>Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts.<br>Hand them round and wait for people to weep with gratitude.","url":"https://recipe.bluelayer.org/recipe/59709/hot-chocolate-peanut-butter-fudge-passion-sundae"},{"id":"59699","title":"German Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, marshmallows","directions":"Combine chocolate chips, german chocolate and marshmallows in large bowl -- set aside.<br>Combine sugar, butter, milk and salt in heavy skillet.<br>Bring mixture to a boil.boil6 minutes.<br>stirring constantly --.<br>Pour hot syrup over chocolate mixture, stir with a wooden spoon until smooth --.<br>Add nuts and mix well.<br>Spread fudge in a buttered jelly roll pan.<br>When cool, cut into squares -- .","url":"https://recipe.bluelayer.org/recipe/59699/german-chocolate-fudge"},{"id":"59692","title":"Donut Muffins","ingredients":"sugars, granulated<br>butter, without salt<br>spices, nutmeg, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 375*F. Grease 24 mini-muffin cups.<br>Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.<br>Stir in the milk, then mix in the baking powder and flour until just combined.<br>Fill the prepared mini muffin cups about half full.<br>Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.<br>While muffins are baking, place 1/4 cup of melted margarine in a bowl.<br>In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.<br>Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.<br>Let cool and serve.<br>My Note: I was curious about a couple of things about this recipe.<br>First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates?<br>Could it be that I misprint?<br>Mine is a standard, mini-muffin tin.<br>Second, I really don't like nutmeg much.<br>So WHY do I LOVE these muffins?!<br>And why can't I stop popping them in my mouth?<br>Don't kid yourself by thinking that because they're small you won't eat as much.<br>You'll just eat more of them.<br>And making them in the mini muffin tins was GENIUS, Dianne!<br>That way you get more of that buttery, cinnamony sweetness in every bite!<br>I did make a couple of modifications, but nothing that would significantly alter the recipe.<br>I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk.<br>This worked beautifully, but please note that if you do that you MUST add 1/2 teaspoons baking soda and eliminate the baking powder to adjust the acidity and make them rise properly!<br>Plus they're so darned pretty I could just eat them up!<br>(And I already did, with five of them) Your recipe is a beauty, Dianne!<br>~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly!<br>This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins.<br>This recipe makes 24 mini muffins.<br>You fill the muffins cups 1/2 full with batter, and they should rise to just above top of the muffin tin.<br>You can certainly also make 12 larger mini muffins if you wish, but \"officially\" this recipe makes 24.<br>I think 12 has worked for me because my muffin tin is on the bigger side.<br>Sorry about the confusion!<br>I dare you to eat just one -- With that in mind the only thing I would do differently next time is to double or triple the recipe because these don't last long.<br>I sprayed a little Pam for baking in the bottom of my mini-muffin cups so they'd pop right out.<br>I can't wait to make these with my niece as this is definitely a kid friendly recipe.<br>I put in a little less than 1/2 tsp of nutmeg.<br>I also coated mine in powdered sugar, vanilla glaze and a chocolate glaze.<br>We all like the vanilla glaze best!<br>Here is the recipe I used for my vanilla glaze 2 cups confectioners' sugar 1 tsp vanilla extract 1 TBS milk 1 TBS butter, softened Put that into a bowl and mix together.<br>I added more milk, but I didn't measure.<br>I just got it to the consistancy I liked.<br>Once I mixed it, I poured have of the glaze into another bowl and added 1 TBS cocoa powder and mixed.<br>Then I dipped the muffins in the glazes and let dry.<br>I double dipped them.<br>Then on the vanilla glaze ones, I dipped some of the tops in the chocolate glaze.<br>Also, glaze them once they have cooled.<br>If you don't wait, they will fall apart.","url":"https://recipe.bluelayer.org/recipe/59692/donut-muffins"},{"id":"59683","title":"Chocolate Gingerbread Granola","ingredients":"oats<br>seeds, flaxseed<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>honey<br>molasses<br>vanilla extract","directions":"Preheat oven to 375F.<br>In a large bowl, combine oats, flax, wheat germ, coconut, ginger, chocolate and sea salt.<br>In a small bowl, combine cinnamon, nutmeg, ginger, and cloves, and combine.<br>Pour spices into the bowl of oats and mix well.<br>In a separate bowl, mix honey, molasses and vanilla.<br>Add honey mixture to the oat mixture and stir until moistened.<br>If you need more moisture, add honey 1 teaspoon at a time.<br>Lay on a baking sheet and bake for 20 minutes, flipping every 3-5 minutes, or until golden brown and toasty.<br>Watch closely so granola doesnt burn.<br>Remove from the oven and let cool completely.","url":"https://recipe.bluelayer.org/recipe/59683/chocolate-gingerbread-granola"},{"id":"59672","title":"Cranberry Fudge","ingredients":"cranberries, dried, sweetened<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Line bottom and sides of 8x8-inch pan with plastic wrap.<br>Set aside.<br>Bring cranberries and corn syrup to a boil in a medium saucepan.<br>Boil on high for 5 - 7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons.<br>Remove from heat.<br>Immediately add chocolate chips, stirring until they are completely melted.<br>Add remaining ingredients, stirring vigorously until the mixture is thick and glossy.<br>Pour into prepared pan.<br>Cover and chill until firm.","url":"https://recipe.bluelayer.org/recipe/59672/cranberry-fudge"},{"id":"59671","title":"Butterless Chocolate Cocoa Fudge Recipe","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>vanilla extract<br>nuts, walnuts, english","directions":"Spray the sides of a 2 1/2- to 3-qt saucepan with a non-stick vegetable coating (e.g.<br>PAM, Crisco).<br>Mix the sugar, cocoa, salt, cream, and corn syrup in the pan.<br>Stir over moderate heat (stirring slowly and carefully to avoid splashing the mix on the sides of the pan) till the sugar is dissolved and the mix comes to a boil.<br>Cover the saucepan for 2 or possibly 3 min.<br>(Covering the pan causes steam to create, that dissolves any sugar granules which may cling to the sides - one grain of sugar can start a chain reaction and turn the whole thing granular.<br>And the buttered pan helps; incidentally, it also keeps the fudge from boiling over.<br>If the pan has a spout and is therefore not airtight when you cover it, carefully hold a pot holder over the opening.<br>Now uncover, and place a candy thermometer in the pan.<br>Boil without stirring till the thermometer reaches 236 degrees or possibly the soft boil stage.<br>(Professionals advise 234 to 236 degrees during cool weather; 236 to 238 degrees in warmer weather.)<br>It is important now not to stir, mix, shake, or possibly disturb the mix.<br>Very carefully and gently remove the saucepan from the heat.<br>Don't remove the thermometer; don't stir it.<br>Let stand till temperature drops to 110 degrees.<br>While the fudge is cooling, prepare a pan for it.<br>I like to use a small loaf pan, that makes a 1 1/4-inch-thick layer of fudge.<br>Mine is called an 8 x 4-inch pan, that measures 7 x 3 1/2-inches on the bottom of the pan.<br>If you use a larger pan the fudge will be just as good but not as thick.<br>Fold two pcs of aluminum foil to fit the loaf pan, one for the length and one for the width.<br>Press them into place in the pan.<br>When the fudge has cooled to 110 degrees (at which temperature the bottom of the pan will feel comfortably hot to the palm of your hand) remove the thermometer.<br>Add in the Vanilla.<br>Now, to beat the fudge, use a moderately heavy wooden spatula or possibly wooden spoon.<br>Virginia's system, that works very comfortably, is to sit and grip the pan between your knees, leaving both hands free to grapple with the spatula.<br>First stir gently to incorporate the melted butter.<br>Then start to stir steadily or possibly to beat, and once you do, don't stop till the fudge is finished.<br>I think which knowing just how long to beat, and just when to pour, are the most important things in this recipe.<br>And the most difficult to describe.<br>To quote Virginia, \"When the candy stiffens and loses its shine you are on borrowed time.\"<br>But I think which if you beat till it is stiff or possibly dull, it is too late.<br>Beat till the fudge becomes very thick, or possibly falls in thick globs, or possibly is thick sufficient to almost to hold its shape when a little is dropped from the spatula.<br>At this stage it should barely begin to lose it's shine, but only barely.<br>It should still be slightly glossy.<br>Quickly stir in the nuts and quickly, with the spatula, push the mix into the lined pan.<br>It will be too thick to pour.<br>And Virginia says which you shouldn't scrape the pan too well; scraping encourages grainy fudge.<br>Quickly push thefudge into a smooth layer in the pan; it may be easiest to use your fingertips or possibly your knuckles.<br>The fudge may be ready almost immediately (even while it is still slightly hot) to be cut into individually portions.<br>As soon as it feels hard, but before it hardens, remove it from the pan by lifting the foil, and with a long, sharp knife cut the fudge into portions.<br>I like to make 12 large squares, but you can make 24 or possibly more.<br>Don't let the fudge dry out.<br>Wrap the squares immediately, individually, in cellophane or possibly wax paper.<br>Or possibly package them in a airtight container.<br>Fudge is best the day it is made, but it will keep for a few days at room temperature if it is well wrapped.<br>For longer storage, freeze it.<br>It can be frzn for months.","url":"https://recipe.bluelayer.org/recipe/59671/butterless-chocolate-cocoa-fudge-recipe"},{"id":"59670","title":"Crunchy Bubble Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light","directions":"Grease 20cmx30cm lamington pan; line with baking paper, extending paper 5cm over long sides.<br>Process half the coco pops till coarse.<br>Stir in chocolate, butter and syrup in a large heatproof bowl over large saucepan of simmering water until smooth.<br>Remove from heat; stir in all the coco pops.<br>Spread mixture into pan; refrigerate until sent.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/59670/crunchy-bubble-bars"},{"id":"59663","title":"Easiest Chocolate Frosting Ever!","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place chopped chocolate in a heat-safe bowl; set aside.<br>In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).<br>Remove cream from heat and pour over chopped chocolate.<br>Let the chocolate and cream steep together for 2 minutes before gently whisking or stirring the two ingredients until completely combined.<br>The mixture will be smooth and glossy.<br>Add vanilla extract and stir to combine.<br>Cover bowl with a clean kitchen towel and set aside in a cool spot for at least 8 hours before using.<br>Makes about 3 1/2 cups of frosting.","url":"https://recipe.bluelayer.org/recipe/59663/easiest-chocolate-frosting-ever"},{"id":"59650","title":"Nutter Butter Nibblers","ingredients":"pretzels, soft, unsalted<br>mini semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey","directions":"Place half the pretzels in medium bowl; add chocolate chips, peanut butter, dry milk and honey.<br>Mix well with hands or fork.<br>Form 3&amp;#8260;4-inch balls and roll in remaining pretzels.","url":"https://recipe.bluelayer.org/recipe/59650/nutter-butter-nibblers"},{"id":"59649","title":"White Chocolate and Berry Popsicles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>goji berries, dried<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, olive, salad or cooking","directions":"In a small saucepan, warm the milk, white chocolate, and salt over low heat, stirring, until the chocolate is melted.<br>Remove from heat and let cool to room temperature.<br>Fill the popsicles molds with berries, pour the white chocolate mixture over them, and rap them molds gently on the counter to release any air bubbles.<br>Freeze the popsicles until very firm.<br>To enrobe the popsicles, melt the chocolate and vegetable oil in a small bowl set over a pan of simmering water, stirring gently, until smooth.<br>Remove from heat.<br>Set the popsicles on a wire rack over a dinner plate, and pour the chocolate over them, turning them to coat both sides, the quickly shake off excess chocolate.<br>Return the freezer and chill a few minutes until the chocolate is set.<br>Any chocolate that's left over or has dripped off can be saved and reused in another chocolate recipe.<br>Note: Popsicles molds vary in size, so you may find this makes more or less than your molds will hold.","url":"https://recipe.bluelayer.org/recipe/59649/white-chocolate-and-berry-popsicles"},{"id":"59646","title":"Frozen Chocolate Mousse","ingredients":"cream, whipped, cream topping, pressurized<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"beat whipping cream in chilled small bowl on high with an electric mixer until stiff.<br>fold in liqueur and chocolate syrup.<br>spoon into 2 paper lined foil cupcake liners.<br>cover and freeze at least 4 hours but no longer than 48 hours.<br>place in fridge 15 minutes before serving.<br>sprinkle with cocoa.<br>serve.","url":"https://recipe.bluelayer.org/recipe/59646/frozen-chocolate-mousse"},{"id":"59645","title":"Chocolate Cayenne Truffles","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>spices, pepper, red or cayenne<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>spices, ginger, ground<br>spices, cinnamon, ground","directions":"Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave.<br>Stir well.<br>Remove from heat.<br>Mix in cream and 1 1/4 cups powdered sugar.<br>Stir well.<br>(The sugar will stick together in small lumps if you aren't vigorous about it.<br>).<br>Cover, and chill overnight.<br>Create a mixture of 1/3 cup powdered sugar, the cocoa powder, ginger, and cinnamon.<br>Scoop out the chocolate, one tablespoon at a time.<br>Mold it into balls.<br>(this is messy; get used to it.)<br>Roll the balls in the powder mixture to coat them.<br>Put them back in the fridge, until serving time.","url":"https://recipe.bluelayer.org/recipe/59645/chocolate-cayenne-truffles"},{"id":"59640","title":"Ice Cream Sandwiches (Gluten Free & Vegan!)","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"Chocolate chip cookies: Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2 inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees for 7-10 minutes.<br>Cool and serve.<br>Vegan vanilla ice cream: In a Vita-Mix (or other high speed blender), combine all ingredients and blend on high speed.<br>Pour mixture into an ice cream maker and process according to instructions.<br>Serve.<br>To make sandwiches, simply sandwich ice cream in between two cookies.","url":"https://recipe.bluelayer.org/recipe/59640/ice-cream-sandwiches-gluten-free-vegan"},{"id":"59639","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spices, ginger, ground<br>sugars, brown<br>molasses<br>leavening agents, baking soda<br>water, bottled, generic<br>candies, semisweet chocolate<br>sugars, granulated","directions":"In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.<br>In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.<br>Add brown sugar; beat until combined.<br>Add molasses; beat until combined.<br>In a double broiler melt chocolate over medium heat, stirring occasionally.<br>Once chocolate has melted remove from heat and allow to cool slightly.<br>Dissolve baking soda into boiling water in a small bowl.<br>Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.<br>Stir in the chocolate.<br>Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.<br>Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.<br>Refrigerate until firm, 2 hours or overnight.<br>Preheat the oven to 325 deg.<br>F. Line baking sheet with parchment paper.<br>Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.<br>Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.<br>Transfer to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/59639/chewy-chocolate-gingerbread-cookies"},{"id":"59633","title":"Peppermint Chocolate Sticks","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>peppermint, fresh<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt the chocolate in a bowl over simmering water.<br>Stir in the peppermint candies and coconut.<br>Spread the mixture over wax paper or parchment to make a rectangle about 10 x 8 inches.<br>After it has set, cut with a sharp knife into sticks about 1/4 x 4 inches.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/59633/peppermint-chocolate-sticks"},{"id":"59627","title":"Modified Chocolate Sauerkraut Cake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sweetener, syrup, agave<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>water, bottled, generic<br>sauerkraut, canned, solids and liquids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>salad dressing, mayonnaise, regular<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans","directions":"n a mixing bowl, cream light margarine, sugar, and Splenda.<br>Add the egg substitute 1/4 cups at a time, beating well after each addition.<br>Beat in vanilla.<br>Combine dry ingredients; add to the creamed mixture alternately with water.<br>Fold in sauerkraut, coconut and pecans.<br>Pour into three greased and floured 9-in.round baking pans.<br>Bake at 350F for 20-24 minutes or until a toothpick inserted near the center comes out clean.<br>Cool for 10 minutes before removing from pans to wire racks; cool completely.<br>In a bowl, combine melted chocolate and mayonnaise.<br>Set aside 1-1/4 cups for frosting.<br>To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.<br>Spread reserved chocolate mixture over top and sides of cake.<br>Combine remaining coconut and pecans; press onto sides of cake.<br>Store in the refrigerator.<br>Slice with a serrated knife.","url":"https://recipe.bluelayer.org/recipe/59627/modified-chocolate-sauerkraut-cake"},{"id":"59622","title":"Coco Pop Cocktail","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,<br>beverages, carbonated, cola, regular<br>cream, whipped, cream topping, pressurized","directions":"Pour Cola in a glass, blend rest.<br>Pour over coke in large cocktail glass.<br>Garnish with chocolate coated strawberry.","url":"https://recipe.bluelayer.org/recipe/59622/coco-pop-cocktail"},{"id":"59603","title":"Brown Cow","ingredients":"ice creams, chocolate<br>beverages, carbonated, root beer","directions":"Put ice cream in a large (16-20 oz.)<br>capacity glass.<br>Pour root beer over ice cream.<br>Add one straw and one long-handled tea spoon, sit back, and relax with your little bit of heaven in a glass.<br>Don't blame me if you go back for more.","url":"https://recipe.bluelayer.org/recipe/59603/brown-cow"},{"id":"59592","title":"Modeling Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>syrups, corn, light<br>candies, semisweet chocolate<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light","directions":"Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.<br>Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water.<br>Stir the chocolate until melted and smooth.<br>Remove from heat and stir until smooth and cooled a bit.<br>Stir in the corn syrup.<br>The chocolate will stiffen almost immediately.<br>Stir until completely combined.<br>Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours).<br>When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with.<br>If it is too hard, cut off small pieces and knead until pliable.<br>Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.<br>At this point you can make the chocolate into whatever shape you want.<br>Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake.<br>It can also be placed around the outside top edge of the cake.<br>This dough can also be used to make ribbons to cover a cake.<br>To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine.<br>This dough can also be used to make flowers, leaves or any other decorations.<br>Well wrapped it will keep for months.<br>If it gets hard to work with, knead in a little more corn syrup until it is pliable again.","url":"https://recipe.bluelayer.org/recipe/59592/modeling-chocolate"},{"id":"59583","title":"Chocolate Lollipops","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"The mold shapes used were bats, witches, gravestones, ghosts and skulls.<br>You can use any molds to make chocolate lollipops.<br>To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top.<br>Tap the molds against the work surface to release the air bubbles.<br>Set the sticks in place by inserting them just far enough to be secure within the mold you are using.<br>Set the molds aside to allow the chocolate to set.<br>When set, simply pop out the lollipops.<br>If you do not have any lollipop molds, you can use Play-Doh modeling clay to make your own molds.<br>Roll fresh Play-Doh into a 1/2-inch-thick rectangle on top of a sheet of parchment paper.<br>Use a sharp paring knife to cut shapes from the Play-Doh.<br>Remove the cutout leaving the homemade mold.<br>Spray the inside edge of the Play-Doh with vegetable cooking spray.<br>Pour the chocolate into the cutout space.<br>Insert the lollipop sticks and let cool completely before removing the Play-Doh.<br>When finished, the Play-Doh can be saved and reused for another day.","url":"https://recipe.bluelayer.org/recipe/59583/chocolate-lollipops"},{"id":"59573","title":"Chocolate Fudge Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.<br>Spread frosting on cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/59573/chocolate-fudge-frosting"},{"id":"59569","title":"Gourmet Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>vanilla extract<br>sugars, powdered","directions":"Melt 12 ounces of chocolate (a little more than 2 cups) in a small sauce pan.<br>Put roughly 2 teaspoons of melted chocolate into each silicon baking cup, spread chocolate up the side of cup with a silicon brush.<br>(Silicon brush is much easier to clean).<br>Put cups into muffin tin for stability and place in the fridge for 30 minutes.<br>Keep sauce pan on stove (with the burner turned off) with extra chocolate.<br>Remove from fridge.Use leftover chocolate to brush over thin spots in the baking cups.<br>You shouldn't need to reheat the chocolate, it will be thickened nicely to coat the sides again.<br>Place in fridge for another 20 minutes.<br>Mix peanut butter, vanilla and icing sugar.<br>Divide peanut butter filling between 12 chocolate filled cups (roughly 2 Tbsp a piece).<br>Shaking the muffin pan will help to smooth and even out the peanut butter filling in the cups.<br>Melt 6 ounces of chocolate in saucepan, spoon melted chocolate evenly among the 12 cups.<br>Place in fridge for 30 minutes until chilled and chocolate hardens.<br>Remove silicon baking cups, cut in half and share with a friend.","url":"https://recipe.bluelayer.org/recipe/59569/gourmet-peanut-butter-cups"},{"id":"59561","title":"Chocolate Mallow Slices","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate chips over heat, stirring until smooth.<br>Remove from heat.<br>Mix in marshmallows and rice krispies until completely coated with chocolate mixture.<br>Spoon mixture onto wax paper, bring long side of wax paper together and shape into a log about 18- inches long.<br>Wrap tightly in the wax paper and refrigerate about 1 hour until firm.<br>Cut into slices.","url":"https://recipe.bluelayer.org/recipe/59561/chocolate-mallow-slices"},{"id":"59558","title":"Chocolate Earth Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>cocoa, dry powder, unsweetened<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sesame seeds, whole, dried<br>nuts, pecans","directions":"Before measuring the peanut butter, stir it up well.<br>Mix the peanut butter, honey and carob or cocoa powder until well combined.<br>Stir in the raisins and 2 tablespoons of the coconut.<br>Stir in the chocolate chips.<br>Refrigerate for 1 to 2 hours.<br>Place the remaining coconut, sesame seeds and nuts into 3 separate bowls.<br>Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls.<br>Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape.<br>Roll each finished ball in more coconut, sesame seeds and chopped nuts.<br>Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/59558/chocolate-earth-balls"},{"id":"59546","title":"The Five Minute Killer Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Combine milk, sugar, and salt in saucepan over medium heat Bring to a boil and cook 4 to 5 minutes, stirring constantly (start timing when the mixture starts to \"bubble\" around the corners of the pan).<br>Remove from heat.<br>Add marshmallows, chocolate chips, nuts and vanilla.<br>Stir vigorously for 1 minute (or until Marshmallows are completely melted and blended).<br>Pour into a buttered 8 inch square pan.<br>Cool until it doesn't fall out or slosh around in pan.<br>Eat!","url":"https://recipe.bluelayer.org/recipe/59546/the-five-minute-killer-fudge"},{"id":"59539","title":"Moist Fudgy Pecan Brownies","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, granulated<br>egg, white, raw, fresh<br>egg, white, raw, fresh<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>nuts, pecans","directions":"Preheat oven to 350F Lightly grease a 5 by 3\" loaf pan.<br>Line the bottom of pan with a strip of tin foil to fit down the length &amp; up the short sides with enough extra length to extend over the edges by 1 1/2\".<br>Lightly grease foil and set pan aside.<br>Place butter and chocolate in a med.<br>microwaveable bowl.<br>Microwave on med.<br>power until chocolate is soft and butter is melted, about 1 minute Stir until chocolate is smooth.<br>Add sugar and whisk well.<br>Then add egg white and vanilla.<br>Whisk until blended.<br>Add the flour and salt.<br>Whisk well.<br>Fold in pecans.<br>Spread batter evenly into prepared pan.<br>Bake until toothpick inserted in centre comes out with moist crumbs, 28-30 minutes; the top will be dry and starting to shrink from edges of pan.<br>Do not overcook.<br>Remove from oven and place on wire rack.<br>Let brownie cool completely in the pan.<br>Use edges of foil to lift the brownies out of the pan.<br>Remove the foil and cut brownie into three servings.","url":"https://recipe.bluelayer.org/recipe/59539/moist-fudgy-pecan-brownies"},{"id":"59531","title":"Chocolate, Nut and Seed Granola Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>oil, olive, salad or cooking<br>salt, table<br>oats<br>nuts, walnuts, english<br>seeds, sunflower seed kernels, dried<br>mini semi-sweet chocolate baking chips,<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>seeds, sesame seeds, whole, dried","directions":"Heat oven to 350 degrees F. Line a 8\"x8\" baking pan with foil.<br>Lightly grease foil with cooking spray or oil.<br>In a medium bowl, combine the peanut butter, honey, oil and salt.<br>Stir until smooth.<br>In a large bowl, combine the oats, walnuts, sunflower nuts, chocolate chips, ground flax seed, chia seeds, and sesame seeds.<br>Pour the peanut butter mixture into the oat mixture and stir until evenly combined.<br>Press into prepared pan and bake 20 to 25 minutes, until lightly brown.<br>Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/59531/chocolate-nut-and-seed-granola-bars"},{"id":"59530","title":"Buttery Oatmeal, Peanut Butter and Chocolate Chip Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (180C) F (175 degrees C).<br>Coat a 9x13 inch baking pan or brownie pan with cooking spray, or greased with butter.<br>Add the oats, flour, brown sugar, salt and baking soda in a large mixing bowl, and stir until well mixed.<br>Use your fingers to mix in the butter until forms a crumbly mixture.<br>Reserve 1 1/2 cups of the crumbs, and evenly pat the rest into the bottom of the prepared brownie pan or baking pan.<br>In a medium bowl, add the sweetened condensed milk and peanut butter, and whisk until well blended and smooth.<br>Spread evenly over the oatmeal layer.<br>Sprinkle the chocolate chips over the peanut butter and condensed milk layer.<br>Top with reserved crumbles evenly.<br>Bake for about 35 minutes until golden brown.<br>Remove from the oven and allow to cool completely on a wire rack.<br>Cut into 24 bars and serve.","url":"https://recipe.bluelayer.org/recipe/59530/buttery-oatmeal-peanut-butter-and-chocolate-chip-bars"},{"id":"59527","title":"Romany Creams","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate<br>water, bottled, generic<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>butter, without salt<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.<br>Cream together butter and sugar; add flour, coconut, and baking powder.<br>Dissolve melted baking chocolate by whisking into boiling water; add to mixture.<br>Roll mixture into small 1-inch balls.<br>Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.<br>Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.<br>Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.<br>Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.<br>Gradually stir in remaining milk to filling until desired spreading consistency is reached.<br>When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).","url":"https://recipe.bluelayer.org/recipe/59527/romany-creams"},{"id":"59526","title":"Low Fat Low Calorie Chocolate Icing","ingredients":"cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"In a medium saucepan, heat the milk and butter until butter has melted.<br>Whisk in the dry milk, cornstarch, and Splenda.<br>Heat the mixture and stir constantly until thickens, (do NOT let it boil).<br>Remove from heat and let cool for 2 minutes.<br>Add vanilla extract and unsweetened cocoa and whisk vigorously until well combined.<br>Cool before frosting.","url":"https://recipe.bluelayer.org/recipe/59526/low-fat-low-calorie-chocolate-icing"},{"id":"59522","title":"Marley's Eggnog","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>eggnog<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in a cocktail shaker and add a small amount of ice.<br>Shake until well combined, about 30 seconds.<br>Strain into your glass of choice.<br>You may want to garnish the glass with white chocolate shavings, or come up with your own design!<br>Drink and be merry!","url":"https://recipe.bluelayer.org/recipe/59522/marleys-eggnog"},{"id":"59521","title":"Dark Chocolate Orange Truffles","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>orange juice, raw<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"FILLING.<br>In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.<br>Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.<br>Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.<br>Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour.<br>Do not overbeat or mixture will separate.<br>Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.<br>Cover and refrigerate for 30 minutes or until firm.<br>Sift icing sugar into a pie plate.<br>Working with rounds from one baking sheet at a time, lightly roll in icing sugar.<br>Gently roll each round between fingertips to round off tips.<br>Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.<br>COATING.<br>In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.<br>Remove from heat, let cool slightly.<br>Sift cocoa into a pie plate.<br>Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off.<br>(If chocolate thickens while you work, rewarm gently over hot stove.<br>Place balls in cocoa.<br>Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.<br>Place truffles in candy cups and store in airtight container in refrigerator until just before serving.<br>Can be refrigerated for up to 1 week or frozen up to 3 months.","url":"https://recipe.bluelayer.org/recipe/59521/dark-chocolate-orange-truffles"},{"id":"59482","title":"Cranberry Walnut Chocolate Chip Cookies (Gluten Free)","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>cranberry juice, unsweetened<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine almond flour, salt and baking soda.<br>In a smaller bowl, combine oil, agave and vanilla.<br>Stir wet ingredients into dry.<br>Mix in cranberries, walnuts and chocolate chips.<br>Form dough into 1/2-inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees F for 7 to 10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/59482/cranberry-walnut-chocolate-chip-cookies-gluten-free"},{"id":"59476","title":"Chocolate Cream Cheese Pudding","ingredients":"cheese, parmesan, hard<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Place the cream cheese in a microwave safe bowl and warm for about 20 seconds to soften it.<br>Then beat it with a hand mixer on low speed aproximately 30 seconds, slowly add 1/2 cup of the cream and beat for about for another 30 seconds.<br>Add the cocoa, Splenda and vanilla and continue to beat until very well blended scrape down the sides of the bowl with a spatula as needed.<br>Then slowly add the remaining 1/2 cup of the cream and beat until very well blended.<br>Place in 6 individual serving dishes; Cover each with plastic wrap and refrigerate for at least 1 hour.<br>Best Served chilled.","url":"https://recipe.bluelayer.org/recipe/59476/chocolate-cream-cheese-pudding"},{"id":"59433","title":"Microwave Krispie Marshmallow Treats Recipe","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat butter in 12 x 7 inch glass baking dish (about 1 minute on medium high).<br>Stir in marshmallows and microwave 1 minute on medium high.<br>Stir and continue cooking 1 1/2 to 2 min or possibly till marshmallows are softened.<br>Stir then fold in cereal, press into dish and cook.<br>Cut into 24 to 30 squares.<br>For chocolate Krispies: add in 1 (6 ounce.)<br>pkg.<br>chocolate pcs to butter and increase cereal to 6 c..","url":"https://recipe.bluelayer.org/recipe/59433/microwave-krispie-marshmallow-treats-recipe"},{"id":"59432","title":"Strawberry Marble Mousse","ingredients":"strawberries, raw<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Hull and quarter the strawberries.<br>Place in a microwave bowl and microwave for 3 minutes on high.<br>Roughly mash with a fork and set aside to cool.<br>Place the marshmellows and white chocolate in a saucepan with 1 tbsp water and melt over a low heat.<br>Leave to cool for 1 minute.<br>In a separate bowl whisk the double cream with the vanilla extract to a soft peak.<br>Fold the cream into the marshmellow mixture, then add the cooled strawberries, stirring gently to give a rippled effect.<br>Spoon into glass dishes and top with the whole strawberries and chocolate curls.<br>Chill in the fridge for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/59432/strawberry-marble-mousse"},{"id":"59410","title":"Thick Chocolate Glaze","ingredients":"butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>vanilla extract","directions":"Combine butter, milk and cocoa powder in a small saucepan; bring to a boil stirring constantly.<br>Once it hits a boil, remove from heat.<br>Transfer mixture to a large bowl.<br>Gradually stir in powdered sugar and vanilla extract and mix until well combined.<br>Drizzle or spread over the dessert of your choice.<br>Enjoy!<br>Recipe adapted from Cooking Light.","url":"https://recipe.bluelayer.org/recipe/59410/thick-chocolate-glaze"},{"id":"59382","title":"Chocolate Ganache","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put chocolate and cream into a saucepan and heat gently, stirring until chocolate has melted and mixture is smooth.<br>Transfer to bowl of an electric mixer and beat until cool and thick.<br>Frosting can be used to spread over cupcakes or piped as decoration.<br>Variation:.<br>White, milk or dark chocolate can be used, depending on the cupcakes.","url":"https://recipe.bluelayer.org/recipe/59382/chocolate-ganache"},{"id":"59371","title":"Haystacks Aka Birdnests","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"Melt chips over low heat.<br>Remove frome heat.<br>Stir in chow mein noodles &amp; peanuts.<br>Drop by tablespoonful onto wax paper to let harden.","url":"https://recipe.bluelayer.org/recipe/59371/haystacks-aka-birdnests"},{"id":"59369","title":"Vickys Salted Caramels, Christmas Hamper Gift, Gluten, Dairy, Egg & Soy-Free","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>water, bottled, generic","directions":"Heat the sugar and water in a pan, stirring until the sugar dissolves<br>Boil until the sugar is golden brown then carefully add the cream.<br>Simmer and stir for a few minutes until smooth<br>Take off the heat and add the dark chocolate pieces and salt and stir in<br>Take spoonfuls of hot caramel out of the pan &amp; put on a tray lined with greaseproof paper<br>When it starts to cool work quickly to roll the caramel into balls with greased hands and place back on the lined baking tray<br>When you've rolled them all place the tray in the freezer for 30 minutes to set then remove<br>Melt the milk chocolate in a bain marie and stir smooth<br>Dip each caramel, using a toothpick inserted in the ball as a handle, then return to the cold baking tray<br>Decorate the tops with a few salt flakes and put in the fridge to set<br>These make a lovely personal gift when placed in a box with tissue paper and tied with a bow","url":"https://recipe.bluelayer.org/recipe/59369/vickys-salted-caramels-christmas-hamper-gift-gluten-dairy-egg-soy-free"},{"id":"59367","title":"Peanut Butter Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>sugars, granulated<br>honey<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oil, corn, peanut, and olive","directions":"In a large bowl, combine popcorn and pretzels; set aside.<br>In a small saucepan, combine sugar, honey and corn syrup.<br>Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved.<br>Remove from heat and stir in peanut butter and vanilla.<br>Pour over popcorn mixture and toss to coat.<br>Pour into two greased 15x10x1-inch baking pans.<br>Bake, uncovered, at 250F for 1 hour, stirring every 15 minutes.<br>Cool for 10 minutes.<br>Break into clusters; place in a large bowl.<br>Add chocolate-covered peanuts; mix well.<br>Cool completely.","url":"https://recipe.bluelayer.org/recipe/59367/peanut-butter-popcorn-crunch"},{"id":"59356","title":"Prince Regent Rum Truffles","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>lime juice, raw<br>cocoa, dry powder, unsweetened","directions":"Heat cream in heavy saucepan on medium heat until steaming.<br>Remove from heat and add the dark chocolate, stirring until melted.<br>When mixture cools to room temperature, mix in rum and lime juice.<br>Refrigerate until chilled.<br>Form 1 inch balls using a melon baller, teaspoon or your hands.<br>Roll in the unsweetened cocoa powder.<br>Store in air-tight container between waxed paper.","url":"https://recipe.bluelayer.org/recipe/59356/prince-regent-rum-truffles"},{"id":"59334","title":"Chocolate chip balls","ingredients":"sugars, brown<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven at350'<br>Cream together butter and sugar.add in vanilla and mix together.add in flour gradually then chocolate chips<br>Let chill10 minutes.put wax paper on cookie sheet.roll into small to medium balls and bake15 minutes","url":"https://recipe.bluelayer.org/recipe/59334/chocolate-chip-balls"},{"id":"59330","title":"Superseed Peanut Butter Cups","ingredients":"candies, semisweet chocolate<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>honey<br>seeds, chia seeds, dried<br>seeds, hemp seed, hulled<br>seeds, flaxseed","directions":"In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.<br>Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.<br>Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.<br>Place the tin the freezer to solidify the chocolate, about 3 minutes.<br>Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.<br>Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.<br>Top each cup with the remaining chocolate until the peanut butter is covered.<br>Return the tin to the freezer until the chocolate is solid, about 10 minutes.<br>Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.<br>Store in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/59330/superseed-peanut-butter-cups"},{"id":"59315","title":"Strawberry Freeze","ingredients":"water, bottled, generic<br>alcoholic beverage, tequila sunrise, canned<br>ice creams, strawberry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, add all ingredients.<br>Blend until slushy and pour into a cocktail glass.<br>Decorate with chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/59315/strawberry-freeze"},{"id":"59311","title":"Hot Fudge Sauce","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract","directions":"Put everything except the vanilla in a pot and bring it to a boil.<br>Continue cooking until it looks like it's broken and separating.<br>Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out.<br>Chill until ready to serve; then heat it up.<br>Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.","url":"https://recipe.bluelayer.org/recipe/59311/hot-fudge-sauce"},{"id":"59269","title":"Eggnog Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>eggnog<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, pecans<br>cherries, sweet, raw","directions":"Line a 9 inch square pan with foil so foil hangs over the sides; butter foil.<br>Mix together sugar, butter and egg nog in a large saucepan.<br>Bring to a boil,stirring constantly.<br>Continue boiling over medium heat, stirring constantly for 5 minutes.<br>Remove from heat.<br>Add marshmallow cream, chocolate and extract stirring until smooth.<br>Stir in nuts and cherries.<br>Spread evenly in prepared pan.<br>Chill 1 hour or until set.<br>Lift foil from pan and remove fudge.<br>Cut into squares.<br>Store in fridge.","url":"https://recipe.bluelayer.org/recipe/59269/eggnog-fudge"},{"id":"59259","title":"Frozen Yogurt with Chunky Peanut Chocolate Sauce","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat","directions":"In a small, microwave-safe bowl, combine peanut butter and chocolate syrup.<br>Microwave on HIGH 15 seconds, or until warm and melted.<br>Stir to combine.<br>Spoon frozen yogurt or ice cream into individual dessert bowls.<br>Spoon peanut-chocolate sauce over frozen yogurt just before serving.","url":"https://recipe.bluelayer.org/recipe/59259/frozen-yogurt-with-chunky-peanut-chocolate-sauce"},{"id":"59258","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>water, bottled, generic","directions":"Chop chocolate into small pieces and set aside.<br>In a double boiler, heat milk and water, add chocolate and stir until completely melted.<br>Use a whisk to stir and dissolve any remaining small pieces.<br>If the sauce is too thick, you can add more milk, if to thin add more chocolate until you reach the right desired consistency.<br>Serve Warm over ice cream or fruit,Use as a fondue.<br>Store in refrigerator, leftovers can be reheated.","url":"https://recipe.bluelayer.org/recipe/59258/hot-fudge-sauce"},{"id":"59248","title":"Blackberry Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>blackberries, raw<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"Place the chopped chocolate in a heatproof bowl.<br>In a small saucepan, bring the heavy cream to a simmer.<br>Pour the hot cream over the chocolate and let sit 12 minutes.<br>Whisk the mixture together until a thick, smooth ganache forms.<br>Whisk in the blackberry preserves.<br>Cover and refrigerate until the mixture is firm and scoopable, about 2 hours.<br>Combine the cocoa powder and confectioners sugar in a shallow dish and whisk to blend.<br>Using a small scoop or measuring spoon, scoop a small amount of the filling mixture and roll into a smooth ball, about 1 inch in diameter.<br>Roll each finished truffle in the cocoa powder mixture so that it is very lightly coated.<br>Chill truffles until ready to serve.","url":"https://recipe.bluelayer.org/recipe/59248/blackberry-truffles"},{"id":"59245","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt<br>sugars, powdered<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>ice creams, vanilla<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F<br>Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.<br>Combine butter, powdered sugar and brown sugar in large bowl.<br>Beat at medium speed, scraping bowl often, until creamy.<br>Reduce speed to low; add flour, baking powder and salt.<br>Beat until well mixed.<br>Press dough into prepared pan; prick with fork every 1/2 inch.<br>Bake for 22 to 25 minutes or until lightly browned.<br>Lift cookies from pan using aluminum foil ends.<br>Place on cutting board.<br>Immediately cut into 30 (2 3/4x3/4-inch) pieces.<br>Place caramel topping in small saucepan.<br>Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).<br>Remove from heat; drizzle caramel over cookies.<br>Sprinkle with almonds.<br>Cool to lukewarm; carefully separate.<br>Cool completely.<br>Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).<br>Stir until smooth.<br>Drizzle over cooled cookies.<br>Let stand until set.","url":"https://recipe.bluelayer.org/recipe/59245/chocolate-caramel-shortbread-fingers"},{"id":"59220","title":"Chocolate Whipped Cream Icing","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized","directions":"Whisk sugar, cocoa, milk and 1/8 tsp cream of tartar until smooth.<br>Cover and refrigerate until cold, about 1 hour.<br>With an electric mixer, gradually beat cream into chocolate mixture, add 1 tsp cream of tartar and beat until stiff peaks form.","url":"https://recipe.bluelayer.org/recipe/59220/chocolate-whipped-cream-icing"},{"id":"59202","title":"Pecan Peanut Butter Balls Recipe","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat butter and mix well with peanut butter and sugar.<br>Add in pecans to dough like mix.<br>Roll dough into balls about the size of large marbles.<br>Set on waxed paper.<br>Heat chocolate in double boiler.<br>Using a tsp., dip balls in chocolate coating each one well.<br>Set on waxed paper to cold.<br>Makes about 200 pcs of candy.","url":"https://recipe.bluelayer.org/recipe/59202/pecan-peanut-butter-balls-recipe"},{"id":"59201","title":"Trail Mix II","ingredients":"nuts, walnuts, english<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend walnuts, dried cranberries and chocolate chips for a deliciously different trail mix snack.<br>Serve 1/4 of mixture to each person.","url":"https://recipe.bluelayer.org/recipe/59201/trail-mix-ii"},{"id":"59195","title":"Berry Morning Mash","ingredients":"yogurt, greek, plain, nonfat<br>cheese, cottage, creamed, large or small curd<br>blueberries, raw<br>cereals ready-to-eat, granola, homemade<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"In individual cups or a large bowl, combine the yogurt, cottage cheese, berries, granola and nuts.<br>Grate the chocolate over the top.","url":"https://recipe.bluelayer.org/recipe/59195/berry-morning-mash"},{"id":"59180","title":"Candied Cranberry Clusters Recipe","ingredients":"water, bottled, generic<br>water, bottled, generic<br>sugars, granulated<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small heavy-bottomed saucepan, mix together 1/2 c. of water and the sugar.<br>Cook over medium heat till the sugar dissolves.<br>Increase to high heat and cook till the sugar is golden brown amber in color.<br>(Don't stir after you increase the heat.)<br>Remove the caramel from the heat.<br>Carefully stir in the remaining 2 Tbsp.<br>of water.<br>Be careful - the caramel is very warm and will sputter as the water is added.<br>Stir the caramel till the bubbles subside.<br>Working quickly, put about 10 cranberries in the caramel.<br>Using 2 forks, coat the cranberries with the caramel.<br>Remove the cranberry cluster (the caramel will make the cranberries stick together), drain off any excess caramel, and put the cluster on a wire rack.<br>Continue with the rest of the cranberries, making one cluster at a time.<br>There should only be a thin layer of caramel coating the cranberries.<br>If the caramel in the pot thickens, making dipping difficult, reheat the caramel for 5 - 10 seconds over medium-low heat.<br>Let the cranberry clusters set till the caramel hardens, about 15 min.<br>Heat the white chocolate in a double boiler over warm water, making sure which the water does not touch the bottom of the pan holding the chocolate.<br>Whisk the chocolate till smooth.<br>Dip the bottoms of the cranberry clusters into the melted white chocolate.<br>Place on a baking tray and let the white chocolate set.<br>The clusters are best eaten the day they are made.<br>Store at room temperature.<br>This recipe yields about 15 clusters.","url":"https://recipe.bluelayer.org/recipe/59180/candied-cranberry-clusters-recipe"},{"id":"59175","title":"Peanut Butter Bites","ingredients":"sugars, brown<br>sugars, granulated<br>butter, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In double boiler, melt chocolate chips.<br>Mix thoroughly first 4 ingredients.<br>Use dough attachment on mixer or by hand.<br>Spread mixture into 9x12 pan.<br>Place wax paper over top and roll flat with glass or rolling pin.<br>Spread melted chocolate over top.<br>Cool and cut into approximately 2\" or smaller pieces.","url":"https://recipe.bluelayer.org/recipe/59175/peanut-butter-bites"},{"id":"59172","title":"Rice Crispy Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter over low heat in a large pot.<br>Stir in marshmallows and cook until melted.<br>Stir in peanut butter or coffee granules if you don't like peanut butter.<br>Stir in rice krispies cereal mix until all combine.<br>Pour out onto a buttered baking dish 9\"x13\".<br>Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.<br>Don't press down too hard or your treats will be too dense.<br>Set a side to cool.<br>Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.","url":"https://recipe.bluelayer.org/recipe/59172/rice-crispy-treats"},{"id":"59156","title":"Chocolate Bark With Mixed Nuts and Dried Berries","ingredients":"candies, semisweet chocolate<br>nuts, pistachio nuts, raw<br>nuts, almonds<br>cherries, sweet, raw","directions":"Melt chocolate over double boiler until smooth and velvety.<br>Spread evenly onto a half sheet pan lined with parchment paper.<br>Top with pistachios, almonds and cherries.<br>Cool for about 40 minutes.<br>Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/59156/chocolate-bark-with-mixed-nuts-and-dried-berries"},{"id":"59153","title":"Christmas Toffee","ingredients":"butter, salted<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Line a jelly roll pan with aluminum foil<br>In a medium stock pot or large sauce pan, melt butter over medium heat<br>Add sugar, corn syrup and water, increase heat to high<br>Stir constantly as mixture bubbles up, turns golden brown and heats to 300F (hard crack stage), should take about 15 minutes<br>Once mixture reaches 300F pour into lined jelly roll pan<br>Wait for approximately 5 minutes (or until toffee is warm but not HOT to the touch) and sprinkle chocolate chips evenly on top of the toffee<br>Wait another minute for chips to melt, spread over top of toffee evenly with a flat spatula<br>After evenly spreading, let sit for 2 minutes<br>Sprinkle pecans over chocolate and very gently pat, or depress pecans into chocolate to set<br>Cut toffee with long, non-serrated cake knife and enjoy!","url":"https://recipe.bluelayer.org/recipe/59153/christmas-toffee"},{"id":"59123","title":"3 Minute Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt","directions":"Combine all ingredients in a microwave safe bowl.<br>Heat on full power for 30 seconds, then remove and stir.<br>Heat again for another 30 seconds, then stir again.<br>Mixture should be smooth by this point, but you may need to microwave it 1-2 more times in 30-second increments depending on your microwave.<br>You can also melt this mixture over a double boiler if you do not want to use a microwave.<br>When mixture is smooth, pour batter into a baking dish and pop in the fridge for 30 minutes or more.<br>When ready to serve, cut into squares.","url":"https://recipe.bluelayer.org/recipe/59123/3-minute-fudge"},{"id":"59092","title":"Almond Joy Recipe","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>chocolate, dark, 70-85% cacao solids","directions":"Ice // rocks or possibly blended // frzn (add in 2 scoops ice cream or possibly mix)","url":"https://recipe.bluelayer.org/recipe/59092/almond-joy-recipe"},{"id":"59088","title":"Organic Hot Cocoa Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>vanilla extract","directions":"Mix all ingredients together and store for later use.<br>To prepare a 1-cup serving, whisk 3/4 cup milk with 1/4 cup hot chocolate mix over medium heat.<br>Whisk until just steaming.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/59088/organic-hot-cocoa-mix"},{"id":"59083","title":"Coconut Fudge Truffles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>chocolate, dark, 70-85% cacao solids<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a bowl, mix together coconut flour and cocoa powder (or carob).<br>In another small bowl, microwave almond butter and coconut oil until melted and smooth.<br>Pour in honey and stir until mixture is creamy.<br>Slowly dump coconut oil mixture into dry ingredients.<br>Stir well until both dry and wet ingredients are incorporated completely.<br>Line an 8x8 baking pan with parchment paper and pour coconut mixture into it.<br>Chill in the fridge for 2 hours.<br>Once set, use a tablespoon to scoop out the mixture.<br>Roll into balls, 1 tablespoon in size, then roll in unsweetened coconut shreds if using.","url":"https://recipe.bluelayer.org/recipe/59083/coconut-fudge-truffles"},{"id":"59065","title":"Chocolate Mallow Mash","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted","directions":"In a saucepan, melt chocolate and butter, stirring until smooth.<br>Cool until slightly warm.<br>In a large bowl, combine remaining ingredients.<br>Pour chocolate on top&amp; mix well.<br>Pour into a 13\" x 9\" pan lined with greased aluminum foil.<br>Chill until firm, about 1 hour.<br>Remove from pan and cut into squares.<br>Store at room temperature for easy cutting.<br>Makes approx.<br>4 dozen squares.","url":"https://recipe.bluelayer.org/recipe/59065/chocolate-mallow-mash"},{"id":"59046","title":"Low Fat Chocolate Crepes With Raspberry Filling","ingredients":"egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, granulated<br>cornstarch<br>raspberries, raw","directions":"Fruit Filling:.<br>Combine 1/4 cup water, splenda, and cornstarch in a saucepan.<br>Make sure the splenda and cornstarch dissolves.<br>Add the frozen fruit and heat over medium to medium-high heat, stirring occasionally.<br>Takes approximately 7 minutes, until the berries are defrosted and the sauce thickens.<br>Crepes:.<br>Mix the dry ingredients (flour, splenda, and cocoa powder, if used) with a whisk, making the powder as fine and mixed as possible.<br>Add the skim milk and egg substitute.<br>Mix the ingredients with the whisk, removing as many lumps as possible.<br>Spray a frying pan with non-stick spray.<br>Heat the frying pan over medium heat.<br>When the frying pan is hot, pour about 1/3rd cup of batter into one side of the frying pan, and tilt the pan to spread it across the pan.<br>If the batter cooks before you can spread it, then the pan is too hot.<br>Only use enough batter to thinly cover the pan.<br>When the top of the crepe bubbles and looks dry, the crepe is done.<br>Remove it from the pan.<br>Add the fruit filling and roll the crepe around it.","url":"https://recipe.bluelayer.org/recipe/59046/low-fat-chocolate-crepes-with-raspberry-filling"},{"id":"59044","title":"Chocolate Almond Hay Stacks","ingredients":"nuts, almonds<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 180C.<br>Place almond slivers on your work surface and cover with a damp towel.<br>Allow almonds to absorb moisture for a few minutes.<br>Prepare a baking sheet with bakers parchment paper (or aluminum foil).<br>In a mixing bowl, combine the almonds and the powdered sugar.<br>Mix well.<br>Spread mixture onto prepared baking sheet.<br>Bake for 10 to 15 minutes, until golden brown.<br>Remove from oven and allow to cool.<br>Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water).<br>Heat chocolate to a temperature of 37C, then allow it to cool to 32C.<br>Mix the almond mixture into the chocolate.<br>With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet.<br>Allow almond mixture to cool.","url":"https://recipe.bluelayer.org/recipe/59044/chocolate-almond-hay-stacks"},{"id":"59043","title":"Almond Roca in the Round","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>water, bottled, generic<br>syrups, corn, light<br>nuts, almonds<br>candies, semisweet chocolate<br>shortening, vegetable, household, composite","directions":"Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.<br>In a large saucepan, heat butter over medium heat until butter is melted.<br>Add sugars, water and corn syrup, stirring to combine well.<br>Cook, stirring until sugar dissolves.<br>Raise heat to medium-high.<br>Bring mixture to a boil.<br>Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.<br>Remove from heat, and stir in 1 cup toasted almonds.<br>Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.<br>In a small bowl, combine chocolate morsels and vegetable shortening.<br>Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.<br>).<br>Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.<br>Sprinkle remaining 1/2 cups almonds on top of chocolate.<br>Let stand for 1 hour, or until chocolate is set.<br>NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.<br>Spread to 1/4-inch thickness.<br>Allow to cool completely.<br>Spread melted chocolate on top of cooled candy.<br>Sprinkle wih remaining 1/2 cup toasted almonds.<br>Let stand for an hour or until chocolate is set.<br>Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/59043/almond-roca-in-the-round"},{"id":"59031","title":"Chocolate Spiders","ingredients":"nuts, hazelnuts or filberts<br>noodles, egg, dry, unenriched<br>peanut butter, smooth style, without salt","directions":"Break up all of the chocolate into a microwave-safe bowl along with the peanut butter.<br>Microwave on High until the chocolate is melted.<br>Mix the melted chocolate and peanut butter thoroughly.<br>When mixed, pour the entire packet of fried noodles into the chocolate mixture and mix gently until all the noodles are well coated.<br>Scoop the mixture into cupcake patties.<br>Place in the fridge to set, about an hour.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/59031/chocolate-spiders"},{"id":"59025","title":"Bournvita Loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>raisins, seeded<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together all the dry ingredients.<br>Warn the golden syrup and add to dry ingredients.<br>Mix to a dropping consistency with the milk.<br>Pour into prepared loaf tin and bake at 175 C for about one hour.","url":"https://recipe.bluelayer.org/recipe/59025/bournvita-loaf"},{"id":"59022","title":"Sweet and Salty Gorp","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Spray a bowl or cake pan with nonstick spray.<br>Pour in the cereal and pretzels/peanuts.<br>Melt the milk chocolate in the microwave or if you have a fancy pants double boiler, you can use that instead.<br>Cover the crunches in the bowl with the chocolate and toss well.<br>Get a cookie sheet and line it with some waxed or parchment paper.<br>Spread chocolate mess on the cookie sheet.<br>Lightly salt with sea salt.<br>(If you really like salt and chocolate like I do, add more salt.)<br>Melt the white chocolate.<br>Drizzle over the chocolate mess that you have created.<br>Stick it in the fridge for about 20 minutes until hard, then break up and put in an airtight container.<br>I have no idea how long it will last, because it disappears rather quickly in my house!","url":"https://recipe.bluelayer.org/recipe/59022/sweet-and-salty-gorp"},{"id":"59020","title":"Chocolate Pralines (Vegan)","ingredients":"sugars, granulated<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>nuts, pecans","directions":"Throw everything but the pecans into a medium saucepan and stir well.<br>Cook over medium heat, whisking constantly, until the syrup reaches 239F on a candy thermometer.<br>Immediately remove from heat and continue whisking.<br>Watch carefully, as the mixture cools, it will slowly begin to thicken and change, keep whisking.<br>When it starts to cloud and feels like its starting to set up, stop whisking and stir in the pecans.<br>Quickly drop by tablespoon onto parchment or a very well-greased cookie sheet, work fast because they firm up in no time.<br>Allow to sit until firm, and enjoy the sugar rush.","url":"https://recipe.bluelayer.org/recipe/59020/chocolate-pralines-vegan"},{"id":"59011","title":"Spiced Apple Cider","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>candies, white chocolate","directions":"Mix ingredients together and put into a crockpot.<br>Stir ocassionally until hot and candies are melted.<br>This can be kept on low for a couple of hours, then refrigerate remainder.<br>You can adjust the sweetness of this by varying the amount of candies.","url":"https://recipe.bluelayer.org/recipe/59011/spiced-apple-cider"},{"id":"59009","title":"Pecan Caramel Clusters","ingredients":"cream, whipped, cream topping, pressurized<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>butter, without salt<br>vanilla extract<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.<br>).<br>Reserve 1/2 cup cream and set it aside.<br>Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in Cook over medium heat, stirring constantly, until the mixture boils.<br>Slow stir in the reserved cream.<br>Cook, stirring constantly, for 5 minutes.<br>Stir in the butter, 1 teaspoon at a time, stirring constantly.<br>Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F. ) on the candy thermometer.<br>Remove from the heat and stir in the vanilla.<br>Arrange the pecans on a waxed-paper lined baking sheet.<br>Drop the mixture by teaspoonfuls onto the pecans.<br>As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.<br>Push the remaining pecans together and repeat until all of the candy mixture is used.<br>If the mixture becomes too thick, heat over low heat.<br>Melt the chocolate chips over hot water and stir until smooth.<br>Spread on the top of each pecan cluster.<br>Let stand until the chocolate is set and store the candies in a cool place.<br>Makes about 4 dozen.","url":"https://recipe.bluelayer.org/recipe/59009/pecan-caramel-clusters"},{"id":"58996","title":"Homemade White Chocolate Peanut Butter","ingredients":"oil, corn, peanut, and olive<br>oil, canola<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add peanuts to a food processor and blend until a thick nut butter forms.<br>Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooththis took me about 34 minutes.<br>You can add more oil if needed, just do it in small increments.<br>Turn off processor, add melted chocolate, and turn processor back on.<br>Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/58996/homemade-white-chocolate-peanut-butter"},{"id":"58995","title":"Mexican Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Place chocolate in a mug.<br>Microwave for 30 seconds; stir.<br>Continue to microwave in 10-second intervals, stirring after each, until chocolate is melted.<br>Stir in warm milk.<br>Add cinnamon and cayenne to taste.<br>Top with whipped cream and a sprinkling of cinnamon and cayenne, if desired.","url":"https://recipe.bluelayer.org/recipe/58995/mexican-hot-chocolate"},{"id":"58991","title":"Chex and Chocolate Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive<br>sugars, brown<br>syrups, corn, light<br>vanilla extract<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raisins, seeded","directions":"Preheat oven to 250 degrees F.<br>Combine cereal, coconut and peanuts in large, small roasting pan.<br>In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring.<br>Without stirring, boil 5 minutes.<br>Stir in vanilla and baking soda.<br>Pour over cereal mixture, stir until evenly coated.<br>Bake 1 hour, stirring every 15 minutes.<br>Cool, stirring frequently.<br>Stir in morsels and raisins.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/58991/chex-and-chocolate-party-mix"},{"id":"58988","title":"Chocolate Pudding Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Mix all ingredients together until well blended and store in an airtight container.<br>I use mason jars.<br>Attach a recipe card to the mason jar with these directions for preparation:<br>Mix 2/3 cup mix in medium sauce pan.<br>Add 2 cups whole milk , 1 teaspoon vanilla and 1 tablespoon butter.<br>Cook over low heat, stirring constantly until it comes to a boil .Boil for 1 minute.<br>Remove from heat and pour in individual bowls and refrigerate.","url":"https://recipe.bluelayer.org/recipe/58988/chocolate-pudding-mix"},{"id":"58981","title":"Tender Chocolate Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>butter, without salt<br>vanilla extract","directions":"Adjust two racks to divide oven into thirds, preheat to 300 degrees.<br>You can prepare this dough in a mixer or food processor (or by hand).<br>Food Processor Method, using steel blade:.<br>Place dry ingredients in processor bowl.<br>Cut cold butter into 1/2 slices and drop into bowl.<br>Add the vanilla.<br>Cover and pulse just until all ingredients hold together.<br>Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.<br>Cream butter in large mixer bowl.<br>Add salt, sugar and vanilla and mix.<br>Using low speed, add cocoa and flour.<br>Make sure to scrape down the sides and beat only until the dough holds together.<br>Turn out dough onto floured surface.<br>Knead it briefly, if necessary, until it's very smooth.<br>Roll it into a ball and flatten it a bit.<br>Roll to an even 1/2\" thickness.<br>Use a 1 1/2\" round or square floured cookie cutter for a yield of 35-40 cookies.<br>Reroll scraps of dough, if any, and cut more cookies.<br>Place cut cookes 1\" apart on ungreased cookie sheet.<br>Prick each cookie in three rows (I line the rows up evenly)with a dinner fork.<br>Fork should go all the way through to the cookie sheet for each row.<br>Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.<br>Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once.<br>Be careful - since they're so dark in color it is easy for them to burn without much notice.<br>If you use only one sheet, place on higher rack and reduce baking time.<br>Place on rack to cool.","url":"https://recipe.bluelayer.org/recipe/58981/tender-chocolate-shortbread"},{"id":"58980","title":"Chocolate Sorbet (Dark and Dense)","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"In a saucepan, combine the water and sugar; place pan over medium heat.<br>Stir until the sugar dissolves.<br>Whisk in the cocoa powder and bring mixture to a simmer.<br>Simmer for 3 minutes, stirring constantly.<br>Remove pan from heat and pour through a fine strainer into a bowl.<br>Chill in the refrigerator for 2 hours.<br>Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturers directions.<br>When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.<br>*Chocolate Espresso Sorbetadd 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.<br>*Chocolate Mint Sorbetadd 1/2 teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.<br>*Chocolate Nut Sorbetadd 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.","url":"https://recipe.bluelayer.org/recipe/58980/chocolate-sorbet-dark-and-dense"},{"id":"58976","title":"Baci Di Dama","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>alcoholic beverage, distilled, rum, 80 proof<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Whisk the butter, icing sugar and salt until frothy and the mixture forms little peaks.<br>Mix in the rum.<br>Add the flour and bind everything together quickly to form a dough.<br>Stand aside to cool for 30 minutes wrapped in cling film.<br>From the dough, make approximately 50 round cookie shapes and place these at least 2.5 cm apart on a baking tray covered with grease-proof paper.<br>Put aside to cool for 10 minutes.<br>Preheat the oven to 180 C.<br>Bake the cookies in the bottom half of the oven for 1517 minutes.<br>The bottoms can get slightly brown, the tops should still be light in colour.<br>Allow to cool on a cooling rack.<br>For the filling, melt the chocolate and the butter in a bowl over the hot bain marie.<br>Stir and pour into a litre measure.<br>Allow to cool a little.<br>Use the mixer to beat it into a frothy light brown creme.<br>Smooth this mixture onto the base of one of the baked cookies, and cover with a second cookie.<br>Allow to set on a piece of grease-proof paper.<br>HINT.<br>If kept sealed and in a cool place sweet kisses will keep fresh for about a week.","url":"https://recipe.bluelayer.org/recipe/58976/baci-di-dama"},{"id":"58966","title":"Peppermint Dark Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>peppermint, fresh","directions":"Place one cup of semisweet chocolate and one cup of bittersweet chocolate in a medium bowl.<br>Set aside.<br>Bring the cream to a simmer in a saucepan over low heat.<br>When the cream begins to bubble, gently pour it over the chocolate chips mixture.<br>Stir with a whisk until melted and smooth.<br>Cover the bowl with plastic wrap and chill in the refrigerator until firm, at least two hours.<br>Line a baking sheet with waxed paper.<br>Scoop the chilled chocolate out of the bowl in your desired truffle sizes/shapes and put them on the sheet of waxed paper.<br>Repeat until all of the chocolate mixture has been used.<br>Place the pan in the freezer for at least one hour or until the truffles have started to harden.<br>Quickly roll the chilled truffles in the palms of your hands to form smooth spheres.<br>If they start to get too sticky, return the pan to the freezer, and repeat when they have hardened.<br>Once the truffles have all been rolled, stick a toothpick into the center of each and return to the freezer.<br>Temper the remaining two and a half cups of bittersweet (dark) chocolate in a double boiler over simmering water.<br>(See note below *).<br>While the chocolate is melting, prepare your work station.<br>Cover two foam blocks with plastic wrap, securing the plastic to the blocks with tape.<br>Place the chopped peppermint in a small bowl.<br>Once the chocolate has melted, remove the truffles from the freezer.<br>Begin dipping each truffle into the chocolate, while holding it by the toothpick.<br>** Once coated, stick the exposed end of the toothpick into the foam and immediately sprinkle the top of the truffle with peppermint.<br>Repeat until all truffles have been coated in chocolate and sprinkled with peppermint.<br>Chill until the chocolate has hardened completely.<br>Makes about 60 small truffles.<br>*To temper the chocolate place two cups of the chocolate in a bowl and place the bowl over a pot of simmering water.<br>Once it reaches 110 F remove the bowl from the heat and set aside.<br>When the chocolate has cooled to about 90 F add in the remaining half cup of chocolate and stir until combined and smooth.<br>You may need to place it back over the double boiler while dipping the truffles to make sure it stays smooth.<br>**I like to not cover the bottom of the truffle (the area surrounding the toothpick) so that the toothpick comes out easily.<br>This also ensures a flat bottom so they dont roll.","url":"https://recipe.bluelayer.org/recipe/58966/peppermint-dark-chocolate-truffles"},{"id":"58965","title":"Lotta Chocolate Sorbet","ingredients":"sugars, granulated<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>salt, table<br>vanilla extract","directions":"In a medium saucepan combine the sugar and 1/4 cup of the water and cook over medium-high heat, undisturbed, until the sugar melts and begins to boil.<br>Allow the sugar to cook, swirling occasionally, until the syrup reaches a deep golden caramel, about 5 minutes.<br>Add the water carefully; the caramel will harden and steam vigorously.<br>Cook over low heat until the caramel is dissolved.<br>Add the cocoa powder, cinnamon, cayenne and salt and whisk until dissolved.<br>Transfer to a clean bowl and cool, stirring occasionally.<br>When the mixture has cooled, stir in the vanilla and transfer to the refrigerator until thoroughly chilled.<br>Freeze in an ice cream maker according to manufacturer's directions.<br>Transfer to an airtight container and freeze for at least two hours before serving.","url":"https://recipe.bluelayer.org/recipe/58965/lotta-chocolate-sorbet"},{"id":"58961","title":"Bittersweet Chocolate Glaze Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>syrups, corn, light","directions":"Place chocolate, butter, and corn syrup in a small bowl.<br>Heat gently in a water bath over low heat, stirring frequently till almost completely melted.<br>Remove glaze from water bath and set aside to finish melting.<br>Stirring once or possibly twice till glaze is perfectly smooth.<br>Or possibly, heat in a microwave on medium (50 percent) for about 2 min.<br>Stir mix gently with a spatula or possibly a wooden spoon till completely smooth; don't whisk or possibly beat.<br>Cold glaze, without stirring, till nearly set and the consistency of easily spreadable frosting.<br>To Glaze the Torte: Use a metal icing spatula to spread about one-fourth of the glaze in a thin layer all over the torte.<br>Smooth the rough surface of the torte, securing loose crumbs and filling any cracks.<br>This \"crumb coat\" won't be glossy or possibly attractive.<br>Its sole purpose is to provide a smooth, even, undercoat for the final glaze.<br>Be careful not to get any crumbs in the remaining glaze.<br>Chill torte for about 10 min, or possibly just till the crumb coat is set.<br>Don't chill for more than 10 min-if torte becomes cool through and through, it will dull the final glaze.<br>Rewarm the remaining cooled glaze by placing the bowl in a barely simmering water bath for a few seconds, stirring gently till glaze is perfectly smooth, 90-92 degrees, and the consistency of heavy cream.<br>Don't overheat.<br>If glaze is accidently overheated, cold it down again to the proper temperature before using.<br>If there are any crumbs or possibly air bubbles in glaze, pour it through a fine strainer just before using.<br>Center the crumb coated torte on a platter or possibly turntable.<br>Have ready a clean, dry metal icing spatula.<br>Pour all of glaze in the center of the top of the torte.<br>Working quickly, use just 2 or possibly 3 spatula strokes to spread the glaze over the top of the torte so which it runs down over all sides.<br>Turn platter or possibly turntable as you spread.<br>Use the spatula to scoop up excess glaze and touch it to any bare spots on the sides of the cake.<br>Tiny bare spots can be fixed by dipping a finger into the excess glaze and touching the bare spots.<br>Jiggle, or possibly tap the turntable gently to settle uneven glaze or possibly spatula tracks.<br>Don't respread or possibly resmooth once glaze has started to set or possibly the finished torte will show spatula marks and dull streaks.<br>Once the torte is glazed, slide a wide spatula under it and remove it to a rack to dry at room temperature.<br>Keep the torte as level as possible while you lift and transfer it so which the wet glaze on the top will not shift before it sets.<br>Glaze will set in 10-20 min.<br>Press toasted nuts against the sides before the glaze has completely dry.","url":"https://recipe.bluelayer.org/recipe/58961/bittersweet-chocolate-glaze-recipe"},{"id":"58956","title":"Cream Cheese Icing","ingredients":"sugars, powdered<br>butter, without salt<br>cheese, parmesan, hard","directions":"Cream Butter and cheese.<br>Add Sugar slowly till well blended.<br>If you would like Chocolate add 1/4 cup hershey cocoa to dry mix before adding cream cheese.","url":"https://recipe.bluelayer.org/recipe/58956/cream-cheese-icing"},{"id":"58950","title":"Chocolate Disks and Lace","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Line three cookie sheets with waxed paper.<br>Trace one 8-inch round on each, using cake pan bottom as aid.<br>Invert paper.<br>Melt chocolate in top of double boiler over simmering water, stirring until smooth.<br>Remove pan from heat.<br>Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles.<br>Spread with spatula to fill circles completely.<br>Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip.<br>Pipe chocolate around traced border of third circle.<br>Pipe chocolate inside circle in thick lacy design, making certain design touches border.<br>Fill in three areas of design with chocolate, if desired.<br>Pipe more chocolate atop pattern to form double thick lace.<br>Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly).<br>(Can be prepared 3 days ahead.<br>Cover tightly.)<br>Remove 1 chocolate disk from freezer and invert onto piece of waxed paper.<br>Gently peel top paper off chocolate.<br>Return disk to freezer.<br>Repeat with second disk and chocolate lace.<br>Freeze disks and lace until ready to use.","url":"https://recipe.bluelayer.org/recipe/58950/chocolate-disks-and-lace"},{"id":"58949","title":"Almond Lace Rolls","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"These cookies require precision timing and fast action but the results are worth the trouble.<br>I make them for holidays and special occasions, but they are delicious anytime.<br>Preheat oven to 350F (180C).<br>Butter and flour baking sheet.<br>In a small, heavy pan, place all ingredients.<br>Cook over low heat, stirring constantly until butter melts.<br>Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).<br>Bake at 350F (180C) for 7 to 9 minutes.<br>Cookies should be only slightly brown and still bubbling at the center.<br>Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels.<br>Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.<br>Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.<br>If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.<br>Store cookies in an airtight cookie jar or tin.<br>They will keep for a long time, and can be made well ahead of the holiday season.<br>Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect.<br>Or roll ends of cooled cookies in melted chocolate.<br>Yield: 2 dozen.","url":"https://recipe.bluelayer.org/recipe/58949/almond-lace-rolls"},{"id":"58944","title":"Simple Chocolate Truffle Marbled Rum Unbaked Cheesecake","ingredients":"butter, without salt<br>beverages, ovaltine, classic malt powder<br>cheese, parmesan, hard<br>sugars, powdered<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof","directions":"BASE:.<br>Place melted butter and biscuits in a blender or food processor and combine until fine crumbs.<br>Press evenly and firmly into a 23cm (9\") spring form or removable base tin.<br>Place in fridge.<br>FILLING:.<br>Melt the chocolate.<br>Heat the rum in a pot on stove until it starts to simmer.<br>Add the chocolate and beat with a wooden spoon until smooth.<br>Set aside to cool.<br>Beat on low speed with an electric mixer the cream cheese until lump free and soft.<br>Still on low speed slowly add in the sugar.<br>Once the sugar is incorporated slowly pour in the cream, still on low speed.<br>Turn up the speed and whip the mixture until it holds its shape completely when the beater passes through the mix and the mixture looks a little grainy.<br>Spoon 3/4 of the cheesecake filling onto the chilled base and roughly smooth with a spatula.<br>Stir the chocolate rum mix into the remaining 1/4 of the cheesecake mixture and beat quickly until smooth.<br>Pour onto the top of the cheesecake and roughly flatten with a spatula.<br>With a fork, gently turn the mixture over a little to create a marbled effect.<br>Flatten top before tapping the tin on bench to remove air bubbles.<br>Chill overnight.<br>Remove from tin and place on serving plate.<br>Cut into slices using a hot dry knife.","url":"https://recipe.bluelayer.org/recipe/58944/simple-chocolate-truffle-marbled-rum-unbaked-cheesecake"},{"id":"58938","title":"Healthy Flourless Chocolate Chip Cookies","ingredients":"nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>honey<br>peanut butter, smooth style, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>in a medium bowl, combine almond flour, baking powder, salt, vanilla extract, and honey.<br>Mix well.<br>Stir in peanut butter and applesauce until combined well, then fold in chocolate chips.<br>If mixture is a little too sticky to handle, try refrigerating it for 15 minutes.<br>Drop tablespoonfuls of dough onto parchment-lined baking sheet.<br>Bake for about 810 minutes.<br>They will look not fully cooked.<br>Let them cool completely on baking sheet.<br>Store in a airtight container, or just eat them all in one day, your choice.","url":"https://recipe.bluelayer.org/recipe/58938/healthy-flourless-chocolate-chip-cookies"},{"id":"58928","title":"Boiled Chocolate Icing","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the butter, milk, and sugar in a medium sized saucepan over medium-high heat.<br>Bring mixture to a boil, stirring constantly.<br>Let boil, still stirring for 1 minute.<br>Remove from heat and stir in chocolate chips until chips are melted and mixture is smooth.<br>Spread icing over cooled cake, cupcakes, or ice cream.<br>May store tightly covered in refrigerator.<br>Warm in microwave before use.","url":"https://recipe.bluelayer.org/recipe/58928/boiled-chocolate-icing"},{"id":"58917","title":"Crispy Oatmeal Chip Cookies Recipe cremebrulee","ingredients":"mini semi-sweet chocolate baking chips,","directions":"Pre heat oven to 350 1.<br>In a medium mixing bowl, mix baking powder, baking soda, salt and four together and set aside.<br>In a large mixing bowl, mix butter and sugars with an electric mixture until super fluffy 3.<br>Lightly mix in one egg at a time 4.<br>Add vanilla and milk 5.<br>Using a wooden spoon, mix half the flour mixture at a time 6.<br>Mix in oatmeal 7.<br>Optional- Split the batch in half and add choc.<br>chips to one and peanut butter chips to the other.)<br>Otherwise just add your chips of choice to batter.<br>Line a cookie sheet with parchment paper and drop 1/2 inch drops 2 inches apart Bake for 5-6 minutes until just browned around the edges<br>To make the cookies look fancy, you can melt chocolate in a double boiler and drizzle over the cookies in stripe or swirl designs.","url":"https://recipe.bluelayer.org/recipe/58917/crispy-oatmeal-chip-cookies-recipe-cremebrulee"},{"id":"58877","title":"Easy Wicked Hot Fudge Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cornstarch<br>butter, without salt","directions":"Mix Chocolate Syrup and Corn Starch.<br>Microwave on high for one minute, stirring every 20 seconds.<br>Caution - be very careful with last 20 second fudge may boil over or make lumps.<br>If needed, increase time by 15 seconds.<br>Be even more careful.<br>Stir in butter.<br>Serve over ice cream, cake or what ever.","url":"https://recipe.bluelayer.org/recipe/58877/easy-wicked-hot-fudge-topping"},{"id":"58862","title":"Chewy, Nutty, Healthy Granola Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, brown<br>honey<br>syrups, corn, light<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oats<br>wheat flour, white, all-purpose, unenriched<br>oil, corn, peanut, and olive<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a 9-inch square baking dish.<br>Stir peanut butter and melted butter together in a bowl until smooth.<br>Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir.<br>Mix applesauce into peanut butter mixture.<br>Combine oats and flour in a bowl; toss to coat oats with flour.<br>Stir peanuts and raisins into oat mixture.<br>Pour peanut butter mixture over the oat mixture; stir to coat completely.<br>Spread mixture into the prepared baking dish.<br>Bake in the preheated oven for 10 minutes.<br>Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more.<br>Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top.<br>Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/58862/chewy-nutty-healthy-granola-bars"},{"id":"58855","title":"Peanut Butter Oatmeal Chocolate Chip Cookie Bars","ingredients":"peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>beverages, almond milk, unsweetened, shelf stable<br>seeds, flaxseed<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line an 8x8-inch metal pan with parchment, or grease with nonstick spray.<br>Add peanut butter, maple syrup, almond milk, flaxseed, and vanilla to a large mixing bowl.<br>Whisk or stir to fully combine.<br>Add remaining ingredients, and stir to combine.<br>Scoop batter into prepared pan and use your hands or the back of a rubber spatula to spread and flatten it into the corners.<br>Bake for 15 minutes, or until slightly golden brown and set.<br>Allow cookie bars to cool slightly before cutting.<br>Enjoy warm or room temperature.<br>Bars last for several days in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/58855/peanut-butter-oatmeal-chocolate-chip-cookie-bars"},{"id":"58844","title":"Chocolate Caramel Pie (No Bake)","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>milk, canned, condensed, sweetened<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>water, bottled, generic","directions":"Caramel layer:.<br>Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.<br>Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.<br>Pour over prepared crust and refrigerate one hour.<br>Truffle layer:.<br>Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.<br>Pour over caramel layer and refrigerate one hour.<br>Mousse layer:.<br>In a double broiler melt chocolate chips, stirring constantly.<br>Cool slightly.<br>Beat heavy cream in a bowl until stiff peaks form.<br>Beat in cooled chocolate.<br>Beat ice cold evaporated milk until trails form.<br>Beat into chocolate mixture just until blended DO NOT OVERBEAT!<br>Spread over truffle layer and refrigerate for one hour.<br>NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.","url":"https://recipe.bluelayer.org/recipe/58844/chocolate-caramel-pie-no-bake"},{"id":"58835","title":"White Chocolate Raspberry Thumbprint Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F and line a baking sheet with parchment paper.<br>Set aside.<br>Beat butter, sugar and vanilla in the bowl of a stand mixer on medium speed until fluffy and smooth.<br>Slowly add in flour and mix until combined.<br>The mixture will be crumbly, this is good!<br>Using your hands, form the crumbly dough mixture into 1-inch sized balls by molding the dough between your hands.<br>Roll the balls in some granulated sugar and place the cookies on the baking sheet, spacing them about 2 inches apart.<br>Make shallow indentations in the center of each ball using the end of a large wooden spoon.<br>Bake for 10-12 minutes until the cookies are set, but not brown.<br>Remove them from the oven and re-indent the centers using the wooden spoon.<br>Keep the oven on.<br>Fill each cookie with 1/2 teaspoon of seedless raspberry jam.<br>Return the cookies to the oven to bake for 2 minutes.<br>Remove from the oven and let cool.<br>Meanwhile, put white chocolate chips in a microwave safe bowl.<br>Heat them in the microwave in 30 second intervals until melted.<br>Then drizzle the white chocolate over the cookies in a zigzag pattern.<br>Enjoy!<br>Recipe inspired by: Julie Ahrens.","url":"https://recipe.bluelayer.org/recipe/58835/white-chocolate-raspberry-thumbprint-cookies"},{"id":"58819","title":"Rocky Road Popcorn","ingredients":"corn, sweet, white, raw<br>candies, marshmallows<br>nuts, walnuts, english<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spread caramel corn and miniature marshmallows over greased cookie sheet.<br>Melt 1 lb of white chocolate and pour over spread popcorn and marshmallows.<br>Melt 1/2 lb of milk chocolate and spread over white chocolate.<br>When it hardens, flip it over and melt 1/2 lb dark chocolate and spread over.<br>When it hardens, cut into squares.<br>Keep in airtight container.","url":"https://recipe.bluelayer.org/recipe/58819/rocky-road-popcorn"},{"id":"58815","title":"Peppermint Hot Cocoa Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate<br>candies, marshmallows","directions":"Layer powdered milk, cocoa powder, sugar, salt, chocolate chips, and candy canes in three 10-12 ounce jars.<br>Top jar with marshmallows until filled.<br>To make the cocoa: mix contents in a large bowl.<br>Mix 1/3 cup of mix with 1 cup of boiling water.<br>Top with additional marshmallows if you want.","url":"https://recipe.bluelayer.org/recipe/58815/peppermint-hot-cocoa-mix"},{"id":"58802","title":"Easy Butter Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375 degrees.<br>Cream together softened butter and sugar until very well incorporated.<br>DO NOT substitute.<br>You MUST use butter and no sugar alternatives.<br>Add in flour and mix until dough forms into a ball.<br>Try not to over mix.<br>Place dough onto plastic wrap and form into a roll 2 1/2 to 3 inches in diameter.<br>Wrap roll and chill in the fridge for a couple hours or until firm.<br>Slice roll into 1/4 inch slices and place onto lightly greased cookie sheet about 1/2 inch apart.<br>These should not spread too much as they cook.<br>Bake for about 10 minutes or until just barely golden around the edges.<br>Cool for a couple minutes and then gently remove from pan and cool on a cookie rack.<br>They are light, crisp and decadently delicate once cooled.<br>NOTES: IF you want to be fancy--you can drizzle dark chocolate on top once they are done or dip them to get something similar to a good peperidge farm cookie.<br>I have also been lazy and formed circles by hand instead of chilling.<br>You can also add a couple drops of food coloring for a fun twist.","url":"https://recipe.bluelayer.org/recipe/58802/easy-butter-cookies"},{"id":"58797","title":"Wacky Cake II","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>vinegar, distilled<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease one 9 inch square pan.<br>Sift together the flour, 1 cup of the sugar, 1/4 cup of the cocoa, the soda, and the salt.<br>Stir in the vinegar, oil, water, and 1 teaspoon vanilla.<br>Beat until smooth.<br>Pour batter into the prepared pan.<br>Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.<br>Let cake cool.<br>Then spread chocolate icing over top.<br>To Make Chocolate Icing: Combine 1 cup of the sugar, 1/4 cup of the cocoa, the milk, and the butter or margarine.<br>Boil for 1 minute.<br>Stir in 1 teaspoon vanilla and continue stirring until partially cool.<br>Spread over cake.","url":"https://recipe.bluelayer.org/recipe/58797/wacky-cake-ii"},{"id":"58796","title":"Dylan's Chillin'","ingredients":"milk, canned, condensed, sweetened<br>cream, whipped, cream topping, pressurized<br>nuts, hazelnuts or filberts<br>water, bottled, generic","directions":"Bring the condensed milk, cream and chocolate to a boil on a stove or in the microwave.<br>Allow to cool completely, then blend with ice till smooth.<br>Pour into a glass, garnish with whipped cream and chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/58796/dylans-chillin"},{"id":"58794","title":"Ww Chocolate Fudge Cookie Bites","ingredients":"cocoa, dry powder, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, powdered","directions":"Preheat oven to 375*.<br>Coat two nonstick cookie sheets with cooking spray.<br>Place cocoa, margarine and sugar in a medium bowl.<br>Beat with an electric mixer.<br>Add applesauce and vanilla.<br>Beat to blend.<br>In another small bowl, stir together flour, baking powder and salt.<br>Stir flour mixture into cocoa batter and mix well.<br>Shape dough into 48 marble size balls.<br>Place 1 inch apart on cookie sheets.<br>Bake until set, about 8 minutes.<br>Remove from oven and allow cookies to stand for one minute.<br>Remove to wire rack and cool.<br>Sprinkle with powdered sugar.<br>Store extra cookies (if there are any!)<br>in freezer safe containers to maintain freshness.","url":"https://recipe.bluelayer.org/recipe/58794/ww-chocolate-fudge-cookie-bites"},{"id":"58793","title":"Chocolate Pudding","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>water, bottled, generic<br>syrup, maple, canadian<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"In a Vita-Mix or high-speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary.<br>Transfer to bowls and chill for a firmer pudding, or eat it straightaway.<br>Try this with raspberries and fresh mint, or chopped nuts.","url":"https://recipe.bluelayer.org/recipe/58793/chocolate-pudding"},{"id":"58790","title":"Chocolate Graham Refrigerator Bars","ingredients":"butter, without salt<br>sugars, granulated<br>egg substitute, powder<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease 9 inch square pan; In a saucepan over low heat, melt butter; remove from heat.<br>Blend in sugar; then egg substitute; return to stovetop over low heat; Cook and stir until bubbly.<br>Then cool; then stir in cereal, marshmallows and vanilla; Spread into prepared pan.<br>Then in a small saucepan, melt the chocolate chips over low heat, stirring often as it melts.<br>Drizzle melted chocolate chips over the cereal mixture in the pan; cool and place in fridge to chill.<br>Once completely chilled, cut into 36 bars; keep stored in fridge.","url":"https://recipe.bluelayer.org/recipe/58790/chocolate-graham-refrigerator-bars"},{"id":"58770","title":"Polka-Dot Cherry Cookies in a Jar","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>oats<br>cherries, sweet, raw<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;Layer sugar in a one-quart, wide-mouth jar; set aside.<br>Mix together the next 4 ingredients; add to the jar, packing down gently.<br>Layer the remaining ingredients in the order given.<br>Secure lid and attach instructions.<br>Instructions: In a large mixing bowl, cream 1/2 cup butter; add in 1 egg.<br>Blend in cookie mix; mix well.<br>Drop dough by teaspoonfuls onto a greased cookie sheet.<br>Bake in a 375 oven for 10-12 minutes.<br>Cool cookies on a wire rack.","url":"https://recipe.bluelayer.org/recipe/58770/polka-dot-cherry-cookies-in-a-jar"},{"id":"58768","title":"Cherry Mash Candy","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>butter, without salt<br>salt, table<br>cherries, sweet, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.<br>Simmer for 5 minutes.<br>Add cherry chips and vanilla: stir until melted.<br>Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard.<br>MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.<br>In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.<br>Pour over cherry mixture and spread evenly.<br>Allow to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/58768/cherry-mash-candy"},{"id":"58764","title":"Laura's Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>candies, semisweet chocolate<br>vanilla extract","directions":"In a medium saucepan, combine the cream and corn syrup and bring to a boil over medium heat.<br>Remove from the heat, add the chocolate, and whisk until melted; stir in the vanilla.<br>Serve or pour into a jar and let cool completely before refrigerating for up to 2 weeks.<br>Warm in the microwave or in a small saucepan before serving.","url":"https://recipe.bluelayer.org/recipe/58764/lauras-hot-fudge-sauce"},{"id":"58742","title":"Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cherries, sweet, raw<br>nuts, almonds","directions":"Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts.<br>Remove from heat.<br>Add chocolate; let stand 1 minute.<br>Whisk until chocolate melts and sauce is smooth.<br>Mix in vanilla extract.<br>Cool sauce to room temperature, stirring occasionally, about 30 minutes.<br>Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides.<br>Using back of spoon, spread 1 pint ice cream over bottom of prepared pan.<br>Sprinkle evenly with 1 cup cookie crumbs.<br>Spread another 1 pint ice cream over cookie crumbs.<br>Freeze until ice cream is firm, about 20 minutes.<br>Spread with 3/4 cup sauce; freeze 20 minutes.<br>Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere.<br>Cover pan and freeze ice cream cake until very firm, at least 4 hours.<br>(Can be prepared 5 days ahead.<br>Keep cake frozen.<br>Cover and refrigerate remaining sauce.<br>Store remaining 1 cup crumbs airtight at room temperature.)<br>Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl.<br>Cut around pan sides to loosen cake.<br>Turn cake out onto platter.<br>Peel off parchment.<br>Sprinkle top of cake with remaining 1 cup crumbs.<br>Cut cake crosswise into slices.<br>Serve immediately with warm sauce.","url":"https://recipe.bluelayer.org/recipe/58742/cherry-almond-ice-cream-cake-with-milk-chocolate-sauce"},{"id":"58741","title":"Chocolate-Covered Espresso Beans","ingredients":"candies, semisweet chocolate<br>beans, snap, green, raw","directions":"Place espresso beans about 1 inch apart on a piece of aluminum foil.<br>In a saucepan, melt chocolate over low heat, stirring constantly, until smooth.<br>Spoon about 1/2 teaspoon chocolate over each espresso bean.<br>Cool completely.<br>Store in an airtight container in a cool dry place.<br>If desired, wrap each candy in a foil wrapper.","url":"https://recipe.bluelayer.org/recipe/58741/chocolate-covered-espresso-beans"},{"id":"58740","title":"Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Mix milk powder, sugar, cocoa, and salt together in a bowl.<br>Transfer mix to an airtight container.","url":"https://recipe.bluelayer.org/recipe/58740/hot-chocolate-mix"},{"id":"58689","title":"Healthy Peanut Butter Cups! (ONLY 3 ingredients!)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt","directions":"Use a mini cupcake tray and mini cupcake liners<br>Place the liners in the tray and pour in melted dark choco.<br>About 1/4 full.<br>Melt only about half of your chocolate for now and leave the other half for melting later)<br>Make sure to evenly coat the base and the sides.<br>Place in freezer for about 10-15 mins<br>In the mean time, mix together pb and softened pb in a microwave safe bowl.<br>Microwave for 30 second intervals until liquid consistancy<br>Remove tray from freezer add pb mix on top of hardened chocolate leaving enough room for the top layer of chocolate.<br>Place in freezer for another 10-15 mins<br>In the mean time melt remaining chocolate and pour onto frozen cups.<br>Place finished product in the freezer for 20 mins and enjoy!","url":"https://recipe.bluelayer.org/recipe/58689/healthy-peanut-butter-cups-only-3-ingredients"},{"id":"58650","title":"Chocolate Granita","ingredients":"water, bottled, generic<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"In a large saucepan, whisk together the water, sugar, salt, and cocoa powder.<br>Bring to a full boil and continue to boil, stirring occasionally, for 15 seconds.<br>Remove from the heat and add the chocolate.<br>Stir the mixture until the chocolate is completely melted, then add the vanilla.<br>Freeze according to the instructions for freezing granita on page 145.<br>Spoon crystals of Chocolate Granita over White Chocolate Ice Cream (page 33) or in contrast to a dish of Tangerine Sorbet (page 119).","url":"https://recipe.bluelayer.org/recipe/58650/chocolate-granita"},{"id":"58632","title":"Chocolate Milkshake With Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix milk, chocolate powder, sugar, cocoa powder in a blender.<br>process until it becomes smooth.<br>Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass.<br>Pour equal amount of ice cream mixture into each glass.<br>Swirl some chocolate syrup over each serving and serve cold.","url":"https://recipe.bluelayer.org/recipe/58632/chocolate-milkshake-with-ice-cream"},{"id":"58611","title":"Chocolate Milkshake","ingredients":"ice creams, vanilla<br>beverages, ovaltine, classic malt powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Just add all ingredients to the blender except the cookies and mix for about 30 seconds.<br>Next, add the (broken up) cookies to the ice cream and blend for an extra 20 seconds.<br>Pour into 2 glasses and serve.","url":"https://recipe.bluelayer.org/recipe/58611/chocolate-milkshake"},{"id":"58605","title":"Death by Chocolate Milkshake","ingredients":"ice creams, chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients.<br>Start blending on low speed gradually increasing to high and blend for about 3 minutes.<br>This can be dairy-free if soy milk and soy ice cream are used!","url":"https://recipe.bluelayer.org/recipe/58605/death-by-chocolate-milkshake"},{"id":"58598","title":"Cherry-Chocolate Fruit Decadence","ingredients":"yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, whipped, cream topping, pressurized<br>strawberries, raw","directions":"Mix yogurt, chocolate syrup and coconut in large bowl.<br>Fold in whipped cream.<br>Arrange layer of strawberries in each of 8 dessert or parfait dishes.<br>Top with half of the yogurt mixture.<br>Repeat layers.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/58598/cherry-chocolate-fruit-decadence"},{"id":"58590","title":"Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>nuts, walnuts, english<br>cranberries, dried, sweetened<br>water, bottled, generic","directions":"Put all ingredients in the bread maker and let it knead for 5 minutes.<br>Take out the dough, and place it on a flour-dusted work surface.<br>Shape it into a ball.<br>Wrap the dough with plastic film and let it rise for 50 minutes.<br>Poke with a flour-dusted finger and make a hole.<br>If the hole disappear, the dough has risen enough.<br>If the hole fills back in the dough needs more time to rise.<br>Punch the dough down with your palm to deflate it.<br>Shape the dough into a ball a gain and place in a floured banneton or bread-rising basket.<br>If you don't have a banneton, a 20cm diameter bowl is fine too.<br>Cover with plastic film, and let the dough rise for 50 minutes.<br>Preheat the oven with a baking tray inside to 250C in the meantime.<br>When the dough has finished rising (it should rise to the edge of the basket), invert it onto a sheet of kitchen parchment paper.<br>Slash a cross on top of the loaf with a razorblade or similar.<br>Take out the very hot baking tray from the preheated oven (and close the oven door immediately).<br>Place the dough on the baking tray with the kitchen parchment paper.<br>Spray water in the oven and put the baking tray back to the oven.<br>Set the temperature on the preheated oven to 210 C, and bake for 30 minutes.<br>If you change the filling to chocolate, you'll have chocolate pain de campagne.","url":"https://recipe.bluelayer.org/recipe/58590/pain-de-campagne-with-walnuts-and-cranberries-5-minutes-in-a-bread-maker"},{"id":"58551","title":"One Big Azz Chocolate Cookie","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>In a bowl, mix together flour, cocoa powder, baking soda, and salt.<br>Set aside.<br>In another bowl, mix together butter and sugars with a fork until well-mixed.<br>Mix in beaten egg and vanilla.<br>Pour in flour mixture and mix completely.<br>Fold in chocolate chips.<br>Scoop the dough onto the center of a cookie sheet.<br>Shape the dough into a tall ball.<br>Bake for 14-15 minutes.<br>Allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/58551/one-big-azz-chocolate-cookie"},{"id":"58546","title":"Rusty's Chocolate Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"With vegetable oil, lightly oil a 9 x 12 glass pan.<br>Preheat oven to 325 degrees.<br>With a fork, mix together the flour, cocoa, sugar, baking powder, baking soda and sea salt.<br>In a small bowl, blend the chocolate soy milk and applesauce.<br>Combine the liquid ingredients into the dry ingredients and thoroughly mix together.<br>Fold in the chocolate chips.<br>Pour batter into the oiled pan and bake for 35-40 minutes.<br>Smaller pans have a longer cooking time.","url":"https://recipe.bluelayer.org/recipe/58546/rustys-chocolate-vegan-brownies"},{"id":"58531","title":"Conversation Heart Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table","directions":"Line an 8-inch square pan with aluminum foil.<br>Set aside.<br>In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients.<br>Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval.<br>When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.<br>In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients.<br>Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily.<br>Spread the white chocolate evenly over the dark chocolate layer.<br>While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.<br>Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm.<br>Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board.<br>Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.<br>Place each fudge square into a foil bonbon cup or mini muffin cup.<br>Center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends.<br>Makes 64 bite-size pieces.<br>Store at room temperature or in the refrigerator for added firmness.","url":"https://recipe.bluelayer.org/recipe/58531/conversation-heart-fudge"},{"id":"58498","title":"Pan Doughnuts","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>butter, without salt<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>sugars, powdered<br>cream, whipped, cream topping, pressurized<br>sugars, granulated","directions":"Place first 6 ingredients inside the bread pan.<br>Add water.<br>Close cover and place dry yeast into the yeast holder.<br>Divide the dough into 12 equal portions.<br>Roll each portion into a ball.<br>Place on a lightly floured surface.<br>Cover with a plastic wrap and rest for 20 minutes.<br>Shape each ball as desired, in a ring, twisted, or in an oval shape.<br>Place on a greased baking pan.<br>Proof at 90 deg.<br>for 30 minutes or until nearly doubled.<br>Deep fry the doughnuts in 360 deg.<br>oil until golden brown.<br>Let cool.<br>Garnish with your choice of toppings.<br>If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.","url":"https://recipe.bluelayer.org/recipe/58498/pan-doughnuts"},{"id":"58492","title":"Not Your Typical Chocolate Chip Cookies- Low Fat","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>bananas, raw<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>salt, table<br>spices, cardamom<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 375F.<br>Combine the applesauce, bananas, cocoa powder, stevia, salt and cardamom in a medium saucepan.<br>Heat over low heat for about 2 minutes, whisking to blend everything.<br>Sift together the flour and baking soda into a large bowl.<br>Mix in the banana mixture until well combined.<br>Fold in the chocolate chips and walnuts.<br>Drop onto a parchment lined or lightly oiled baking sheet.<br>Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).<br>Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/58492/not-your-typical-chocolate-chip-cookies-low-fat"},{"id":"58486","title":"Almond Toffee","ingredients":"sugars, granulated<br>water, bottled, generic<br>butter, without salt<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.<br>On an electric stove the burner is kept on high the entire time.<br>(When I make it on a gas stove I also keep the burner on high flame.<br>).<br>When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.<br>Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.<br>Pour onto a buttered cookie sheet (NO NOT scrape the pot!)<br>and immediately set on packed snow, or float in ice water to cool.<br>(If there was no snow, Susan added water and lots of ice to the bathtub.<br>).<br>Melt the 2 chocolate bars in a microwave.<br>Grind the 1 1/3 cup raw almonds fine or put them in a blender.<br>After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds.<br>Turn over and repeat on the other side.<br>Let stand for a few hours to 'set'.<br>Break into pieces and ENJOY!<br>I have no idea how many servings this would be called -- .","url":"https://recipe.bluelayer.org/recipe/58486/almond-toffee"},{"id":"58473","title":"Disney's Edible Peanut Butter Playdough","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, mix peanut butter, corn syrup, and powdered sugar together.<br>Add powdered milk and knead until smooth.<br>(Add more powdered milk if needed).<br>You can give your children additional items such as pretzel rods, chocolate candies, or dried fruit to add to their creativity!","url":"https://recipe.bluelayer.org/recipe/58473/disneys-edible-peanut-butter-playdough"},{"id":"58470","title":"Huckleberry Trail Mix","ingredients":"nuts, almonds<br>nuts, cashew nuts, raw<br>cranberries, dried, sweetened<br>mini semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the ingredients in a large bowl.<br>Store in an airtight container.<br>Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/58470/huckleberry-trail-mix"},{"id":"58466","title":"Oyster Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, walnuts, english","directions":"Chocolate must be exactly 2 pounds.<br>Melt chocolate in a double boiler and cool slightly.<br>Whip cream until stiff.<br>Gradually fold whipped cream into melted chocolate.<br>Refrigerate until it is a chiffon texture.<br>Watch carefully.<br>(Stir and check every 5 minutes.<br>Will take 5-30 minutes.)<br>Roll into teaspoon size balls and then roll in chopped walnuts.<br>Refrigerate on waxed paper till set.<br>Keep stored in refrigerator or freezer.<br>Freezes very well.","url":"https://recipe.bluelayer.org/recipe/58466/oyster-candy"},{"id":"58459","title":"Chocolate Sauce","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Place the chocolate in a metal bowl.<br>Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer.<br>Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted.<br>Whisk to combine.<br>Allow the sauce to cool slightly, then pour into a bowl or other container.<br>(Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)<br>To serve, warm the sauce gently in the top of a double boiler or in the microwave.","url":"https://recipe.bluelayer.org/recipe/58459/chocolate-sauce"},{"id":"58455","title":"Easy No Cook Buttercream Recipe","ingredients":"butter, without salt<br>candies, marshmallows","directions":"Whip butter on high with a stand mixer until fluffy (at least 5 minutes) using a flat beater.<br>Add marshmallow creme and whip again on high for at least 5 minutes until well incorporated and fluffy and then lower the speed to medium/slow until you get a smooth texture.<br>Mix in melted chocolate or concentrated coffee for different flavors.","url":"https://recipe.bluelayer.org/recipe/58455/easy-no-cook-buttercream-recipe"},{"id":"58453","title":"Cocoa Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl.<br>Whisk in chocolate soymilk and oil until just combined.<br>Stir in vanilla extract.<br>Let batter sit 5 minutes before cooking.<br>Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat.<br>When hot, ladle on 1/4 cup batter for each pancake.<br>Sprinkle pancakes with several chocolate chips.<br>Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry.<br>Cook 2 minutes more, and remove to plate.<br>Serve with maple syrup or vanilla soy yogurt and fresh fruit.","url":"https://recipe.bluelayer.org/recipe/58453/cocoa-pancakes"},{"id":"58451","title":"Chocolate Blueberry Soy Shake","ingredients":"soymilk, original and vanilla, unfortified<br>blueberries, raw<br>cocoa, dry powder, unsweetened","directions":"Place all ingredients in blender, blending at high speed until well-blended, about 30 seconds.<br>Pour into chilled glass &amp; enjoy!","url":"https://recipe.bluelayer.org/recipe/58451/chocolate-blueberry-soy-shake"},{"id":"58428","title":"Chocolate cream cheese frosting","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>sugars, powdered<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Blend cream cheese and butter well<br>Add milk, cinnamon &amp; vanilla blend<br>Mix sugar &amp; cocoa together.<br>Add 1 cup at a time then blend until it's blended well","url":"https://recipe.bluelayer.org/recipe/58428/chocolate-cream-cheese-frosting"},{"id":"58410","title":"Nut Rocca Candy","ingredients":"nuts, almonds<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9-inch aquare pan.Spread nuts in bottom.<br>In medium saucepqn, heat sugar and butter to boiling.<br>Be careful not top burn.<br>Stir constantly for 7 minutes.<br>Immediately spread mixture over the nuts.<br>Evenly sprinkle chips on top.<br>Cover pan to allow contained heat to melt chocolate.<br>Spread melted chocolate over candy.<br>ut into 1-1/2-inch squares while still hot.<br>Chill until firm.","url":"https://recipe.bluelayer.org/recipe/58410/nut-rocca-candy"},{"id":"58408","title":"Chocolate Caliente - Spanish Hot Chocolate Too","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>cornstarch","directions":"Pour the milk into a medium saucepan and add the cornstarch.<br>Whisk to dissolve the cornstarch.<br>Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.<br>Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved.<br>If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.<br>Place the pan back on the stove on medium low heat, stirring slowly, but constantly.<br>(Do not cook the mixture over high heat because it may cause lumping.)<br>Taste the chocolate for sweetness and add more sugar if necessary.<br>The mixture should thicken quickly.<br>As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin.<br>Ladle immediately into cups and serve piping hot.<br>Note: Be sure to use a clean spoon every time you taste the chocolate.<br>Enzymes from your mouth can cause a thickened cornstarch mixture to thin.","url":"https://recipe.bluelayer.org/recipe/58408/chocolate-caliente-spanish-hot-chocolate-too"},{"id":"58405","title":"Chocolate Ganache","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Place the chocolate in a small bowl.<br>Bring the cream to a boil in a small saucepan over medium-high heat.<br>Pour the boiling cream over the chocolate.<br>Cover with plastic wrap for several minutes.<br>Remove the wrap, and stir until the chocolate is completely smooth and melted.<br>Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.<br>to cool.<br>In a medium bowl, sift together the flour, salt, and baking powder; set aside.","url":"https://recipe.bluelayer.org/recipe/58405/chocolate-ganache"},{"id":"58398","title":"Pecan Butter Crunch (Heath Bar)","ingredients":"nuts, pecans<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.<br>Line large pan (such as 15x10x1-1/2-inch jelly roll pan) with aluminum Foil.<br>Set aside.<br>Divide pecans between two small baking pans (such as 9-inch cake pans), evenly spreading 1-1/2 cups in each.<br>Bake until golden (about 15 minutes).<br>Turn off oven, but leave pans inside to keep nuts warm.<br>Put butter in heavy 2-quart saucepan.<br>Cook over low heat until melted.<br>Stir in sugar, water, and corn syrup.<br>Increase flame to medium-high.<br>Cook, stirring constantly with wooden spoon, until sugar has dissolved and mixture comes to a boil (4-5 minutes).<br>Insert candy thermometer.<br>Continue boiling at moderate, steadyrate, stirring almost constantly, until thermometer reaches 300F.<br>(hard crack stage).<br>(Total cooking time will be approximately 20 minutes.)<br>Immediately turn off flame under pot.<br>Quickly stir in salt and 1-1/2 cups (contents of one pan) pecans.<br>Pour into foil-lined pan, usingwooden spoon to spread mixture to edges.<br>In top of double boiler (over simmering water), melt chocolate.<br>Turn off flame.<br>Quickly spread one-half of the melted chocolate over the cooled toffee.<br>Evenly sprinkle with one-half of the remaining pecans.<br>Pat down with spatula.<br>Cover pan with waxed paper.<br>Top with inverted cookie sheet.<br>Carefully invert.<br>Peel off foil.<br>Spread toffee with remaining melted chocolate.<br>Sprinkle with remaining nuts.<br>Pat down with spatula.<br>Refrigerate until firm.<br>Break into bite-sized pieces.<br>Store in airtight container.<br>(It will remain fresh for at least two months.)","url":"https://recipe.bluelayer.org/recipe/58398/pecan-butter-crunch-heath-bar"},{"id":"58382","title":"Perculator Punch","ingredients":"apples, raw, with skin<br>candies, white chocolate","directions":"Pour apple cider into a percolator.<br>Place candies in percolator basket.<br>Cover, and begin the perking cycle.<br>When the cycle is complete; remove the basket, and leave punch in the pot to keep warm.","url":"https://recipe.bluelayer.org/recipe/58382/perculator-punch"},{"id":"58370","title":"Tootsie Rolltini","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof<br>chocolate, dark, 70-85% cacao solids<br>orange juice, raw","directions":"Pour all the ingredients into a shaker tin of ice.<br>Shake, then strain into a martini glass.","url":"https://recipe.bluelayer.org/recipe/58370/tootsie-rolltini"},{"id":"58367","title":"Cranberry-Almond Bark","ingredients":"candies, semisweet chocolate<br>nuts, almonds<br>cranberries, dried, sweetened","directions":"Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.<br>Spread chocolate in a foil-lined 9-inch square metal baking pan; sprinkle with almonds and cranberries.<br>Chill 1 hour or until chocolate is set.2.<br>Remove foil from chocolate; break into pieces.<br>Store in an airtight container in refrigerator up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/58367/cranberry-almond-bark"},{"id":"58355","title":"Chocolate Lover's Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>syrup, maple, canadian<br>vanilla extract<br>honey<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat 2 1/2 cups milk in a saucepan over medium heat until steaming, about 5 minutes.<br>Stir in brown sugar, maple syrup, honey, and vanilla extract.<br>Bring to boil and stir in cocoa powder.<br>Remove from heat and add the remaining 1/2 cup milk.<br>Return saucepan over heat and simmer until heated through, about 2 minutes more.<br>Ladle into cups to serve.","url":"https://recipe.bluelayer.org/recipe/58355/chocolate-lovers-hot-chocolate"},{"id":"58343","title":"The Rummy Pumpkin","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>ice creams, vanilla<br>pumpkin, raw<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>spices, cinnamon, ground","directions":"Combine all the ingredients in a cocktail shaker.<br>Fill with ice and shake well until the ice cream dissolves.<br>Pour into a chilled cocktail glass and garnish with a bit more cinnamon.","url":"https://recipe.bluelayer.org/recipe/58343/the-rummy-pumpkin"},{"id":"58342","title":"Low-Fat Chocolate Snowswirl Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>salt, table<br>nuts, walnuts, english<br>candies, marshmallows","directions":"Line a 9\" square pan with foil extends over sides of pan; butter foil.<br>In a saucepan, combine chocolate chips, sweetened condensed milk, two tablespoons margarine, vanilla extract, and salt.<br>Cook until melted and smooth.<br>Remove from heat and stir in walnuts.<br>Spread evenly into prepared pan.<br>In a smaller sauce pan, combine marshmallows and remaining margarine.<br>Cook until melted and smooth.<br>Spread on top of fudge.<br>Cut through both layers with a knife several times for the swirled effect.<br>Chill for two hours, or until firm.<br>Turn fudge onto cutting board.<br>Peel off foil and cut into squares.","url":"https://recipe.bluelayer.org/recipe/58342/low-fat-chocolate-snowswirl-fudge"},{"id":"58334","title":"Steph's Bourbon Balls","ingredients":"sugars, granulated<br>cookies, vanilla wafers, lower fat<br>sugars, granulated<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>alcoholic beverage, distilled, whiskey, 86 proof","directions":"Place the sugar in a shallow bowl, and set aside.<br>Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.<br>Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips.<br>Stir the melted chips until smooth, and beat in the corn syrup and whiskey.<br>Scrape the chocolate mixture into the crumb mixture, and stir well to mix.<br>Form the dough into 1-inch balls, and roll each ball in sugar.<br>Place the finished bourbon balls on a cooling rack to finish setting up.","url":"https://recipe.bluelayer.org/recipe/58334/stephs-bourbon-balls"},{"id":"58323","title":"Peanut Butter Cream Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"Mix above ingredients.<br>Reserve 2 Tbsp.. Press remaining mix into 9 inch pie plate.<br>Chill.<br>1/2 c. crunch peanut butter 1/2 c. whipping cream, whipped<br>Place ice cream in mixing bowl.<br>Mix in peanut butter, carefully mix in whipped cream.<br>Quickly spoon into crust.<br>Sprinkle with the 2 Tbsp.<br>crumbs around edges.<br>Freeze till hard.<br>Remove 10 to 15 min before serving.","url":"https://recipe.bluelayer.org/recipe/58323/peanut-butter-cream-pie-recipe"},{"id":"58319","title":"Better-Than-Sex Coffee","ingredients":"vanilla extract<br>water, bottled, generic<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla","directions":"Mix together the coffee mix, hot water and sugar in a lare bowl or pitcher.<br>Add the chocolate syrup, vanilla and milk; mix well and cover and refrigerate overnight.<br>Serve either hot or cold with a scoop of icecream on top of each serving.","url":"https://recipe.bluelayer.org/recipe/58319/better-than-sex-coffee"},{"id":"58312","title":"White Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, powdered<br>vanilla extract","directions":"Place white chocolate and cream in a small glass bowl.<br>Microwave on high for 1 minute.<br>Stir well.<br>Add butter and microwave on high 30 seconds.<br>Stir well.<br>Stir in sugar and vanilla until smooth.","url":"https://recipe.bluelayer.org/recipe/58312/white-chocolate-glaze"},{"id":"58305","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spices, ginger, ground<br>sugars, brown<br>molasses<br>leavening agents, baking soda<br>water, bottled, generic<br>sugars, granulated","directions":"Line two baking sheets with parchment.<br>Chop chocolate into 1/4 inch chunks; set aside.<br>In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.<br>Add the brown sugar, and beat until combined.<br>Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.<br>Beat half of the flour mixture into the butter mixture.<br>Beat in the baking soda mixture, then the remaining half of the flour mixture.<br>Mix the chocolate, and turn out onto a piece of plastic wrap.<br>Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325.<br>Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.<br>Refrigerate 20 minutes.<br>Roll the balls in granulated sugar.<br>Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/58305/chewy-chocolate-gingerbread-cookies"},{"id":"58300","title":"Raspberry Chocolate Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.<br>Spoon 3/4 teaspoon melted chocolate into one foil cup (1-inch wide by 3/4-inch high).<br>Use a small flat paint brush to spread the chocolate evenly over the bottom and sides.<br>Repeat with the remaining cups, place them on a plate and refrigerate for 3 minutes or until the chocolate is firm.<br>Spoon 3/4 teaspoon jam into each chocolate-lined cup.<br>Tap the bottom of each cup on the counter to settle jam.<br>Reheat the remaining melted chocolate in the microwave for 10 seconds on high.<br>Stir and repeat microwaving until the chocolate is completely smooth.<br>Spoon 1/2 teaspoon melted chocolate over the top of the jam in one cup.<br>Use the brush to spread the chocolate to the sides so that it seals in the jam.<br>Repeat with the remaining 11 cups.<br>Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.","url":"https://recipe.bluelayer.org/recipe/58300/raspberry-chocolate-cups"},{"id":"58296","title":"Shortbread Cookie Recipe","ingredients":"butter, without salt<br>sugars, powdered<br>cornstarch<br>wheat flour, white, all-purpose, unenriched","directions":"In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter* on medium speed for about 30 seconds.<br>You may need to scrape down the sides of your bowl with a spatula at least once.<br>In a separate bowl, sift your icing sugar, cornstarch and flour together.<br>Add your sifted ingredients to the bowl with the butter, and mix on low speed, just until all ingredients are incorporated.<br>Roll the dough out between 2 large pieces of parchment paper.<br>Place it on a baking sheet and into the fridge for a minimum of one hour.<br>Take your dough out of the fridge, let it sit at room temperature for 10 minutes, then roll out the dough further if you need to (I roll mine between two sheets of parchment).<br>Remove the top sheet of parchment and cut out your cookie shapes with floured cookie cutters.<br>Place cookie shapes on a parchment paper-lined baking sheet.<br>Re-roll dough scraps and repeat.<br>Place cookie dough shapes back in the fridge to chill for approximately one hour.<br>Preheat your oven to 350 F or 176 C. 8.<br>Bake cookies for 15 minutes in the middle rack of your preheated oven.<br>The baking time will depend on the size of your cookie (the larger the cookie, the longer you will need to bake it).<br>Look for the middle of the cookie to no longer look wet.<br>** 9.<br>Let cookies cool to room temperature and decorate with royal icing!<br>(See my TastyKitchen recipe box for my icing recipe).<br>Notes: *It really is important to make sure your butter is soft, or at room temperature.<br>I let mine sit out overnight, but depending on where you live, you may only need to let it sit out only for a few hours **Every oven is different, so I bake mine for approximately 15 minutes, but you may need more or less time, depending on your oven.<br>I find if the edges are golden, for this cookie, its a bit over baked, and the texture of the cookie wont be as melt-in-your-mouth.<br>The more you bake your shortbread, the crispier it will be.<br>***Yes, 1 whole cup of cornstarch.<br>This ingredient is what makes the cookies have that melt-in-your-mouth texture.<br>Using good quality ingredients will always make your baked goods taste better.<br>In this recipe, the butter is the most important.<br>I use the best butter I can find (where I live its called Lactancia).<br>This recipe can be doubled.<br>You can easily play with the flavor of this shortbread by adding chocolate chips (about 1/2 cup for this recipe), or a teaspoon of any extract of your choice, such as vanilla or almond.<br>To add a citrus zing, add 1 tablespoon of lemon or orange zest.<br>Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/58296/shortbread-cookie-recipe"},{"id":"58275","title":"Chocolate-Hazelnut Marble Cake Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.<br>Sift together flour, sugar, baking powder, salt, and baking soda in large bowl.<br>Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas.<br>Add chocolate chips and creamer, mix for a few more seconds until just moistened.<br>Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball.<br>Pat into a circle about 2-inches thick and 6 inches in diameter.<br>Let sit for 15 minutes at room temperature.<br>Cut into 8 wedges.<br>Sprinkle with remaining tablespoon of sugar.<br>Bake for 15-20 minutes or until golden on top.<br>Allow to cool for a few minutes, before separating wedges.","url":"https://recipe.bluelayer.org/recipe/58275/chocolate-hazelnut-marble-cake-scones"},{"id":"58269","title":"Chocolate Blancmange","ingredients":"cornstarch<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Finely chop Bittersweet Chocolate.<br>Whisk together Cornstarch, Granulated Sugar &amp; Cocoa Powder.<br>In a medium saucepan combine Whole Milk, Cornstarch mix &amp; Bittersweet Chocolate.<br>Heat over medium, whisking gently &amp; constantly until mixture comes to a boil.<br>Whisk in vanilla.<br>Pour into ramekins or bowl.<br>Chill until set, at least 4 hours.","url":"https://recipe.bluelayer.org/recipe/58269/chocolate-blancmange"},{"id":"58265","title":"Chocolate Icing","ingredients":"cream, whipped, cream topping, pressurized<br>butter, without salt<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>cherries, sweet, raw","directions":"Bring first 3 ingredients to simmer in heavy medium saucepan.<br>Reduce heat to low.<br>Add chocolate and stir until melted and smooth.<br>Mix in kirsch.<br>Remove from heat.<br>Let stand until spreadable, whisking occasionally, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/58265/chocolate-icing"},{"id":"58241","title":"Chocolate Gingerbread Granola","ingredients":"oats<br>wheat germ, crude<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>vanilla extract<br>honey<br>molasses<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375.<br>In a large bowl, combine oats, flax, wheat germ, coconut, ginger, chocolate and sea salt.<br>In a small bowl, combine cinnamon, nutmeg, ginger, and cloves, and combine.<br>Pour spices into bowl of oats and mix well.<br>In a separate bowl, mix honey, molasses and vanilla.<br>Add honey mixture to oat mixture and stir until moistened.<br>If you need more moisture, add honey 1 teaspoon at a time.<br>Lay on a baking sheet and bake for 20 minutes, flipping every 3-5 minutes, or until golden brown and toasty.<br>Watch closely so granola doesnt burn.<br>Remove from oven and let cool completely.","url":"https://recipe.bluelayer.org/recipe/58241/chocolate-gingerbread-granola"},{"id":"58237","title":"Chocolate Peanut Butter Krispies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt the chips and stir in cereal.<br>Drop by tablespoons onto waxed paper.<br>Chill until set.","url":"https://recipe.bluelayer.org/recipe/58237/chocolate-peanut-butter-krispies"},{"id":"58209","title":"Puppy Chow","ingredients":"corn, sweet, white, raw<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Microwave chocolate chips, peanut butter, and butter for 30-45 seconds.<br>Pour over cereal.<br>Pour powdered sugar in plastic bag, add coated cereal and shake until covered.","url":"https://recipe.bluelayer.org/recipe/58209/puppy-chow"},{"id":"58200","title":"Chocolate Buttercream Frosting... Shots?","ingredients":"butter, without salt<br>cream, whipped, cream topping, pressurized<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, combine the butter, marshmallow cream, salt and vanilla.<br>Using an electric mixer, beat on high until well mixed.<br>Beat in the cocoa powder on low speed just until incorporated.<br>Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.<br>If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.<br>Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.","url":"https://recipe.bluelayer.org/recipe/58200/chocolate-buttercream-frosting-shots"},{"id":"58197","title":"Alexander Recipe","ingredients":"cream, whipped, cream topping, pressurized<br>chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, gin, 90 proof","directions":"Shake thoroughly with cracked ice and strain into a cocktail glass.","url":"https://recipe.bluelayer.org/recipe/58197/alexander-recipe"},{"id":"58196","title":"White Chocolate Fondant","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Melt white chocolate in a double boiler.<br>Transfer white chocolate to a bowl and stir in syrup.<br>It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.<br>After 24 hrs, it will be hard, but knead until smooth.<br>You can put it briefly in the microwave to make it easier to get out of the bowl.<br>Sometimes lumps have formed, but if you keep kneading you can get these out.<br>Knead a small portion at a time if it's more manageable.<br>If it gets too soft, refrigerate briefly.<br>Do not over work mixture as it becomes oily.<br>Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll &amp; Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.<br>To Tint: Add Wilton gel color to fondant and knead in color until well blended.<br>To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.<br>Note: Preparation time does not include the 24 hour hold.","url":"https://recipe.bluelayer.org/recipe/58196/white-chocolate-fondant"},{"id":"58182","title":"Chocolate Ganache Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Place chocolate in a large heatproof bowl.<br>Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate.<br>Let stand, without stirring, until chocolate begins to melt.<br>Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).<br>Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color.<br>Use immediately (ganache will continue to thicken after you stop stirring).","url":"https://recipe.bluelayer.org/recipe/58182/chocolate-ganache-frosting"},{"id":"58176","title":"Chocolate Covered Potato Chips","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin","directions":"Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water.<br>If you have a double boiler, use that.<br>Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally.<br>You may use a meat thermometer if your candy thermometer does not go that low.<br>As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted.<br>Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C).<br>Touching a dab of chocolate to your lip will feel cool.<br>Use tongs to dip potato chips one at a time into the chocolate.<br>Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips.<br>Cool until set.<br>You may refrigerate if you like.","url":"https://recipe.bluelayer.org/recipe/58176/chocolate-covered-potato-chips"},{"id":"58171","title":"Nut-Free Trail Mix","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place pumpkin and sunflower seeds on a large baking sheet.<br>Roast seeds at 350 degrees F for 15 minutes.<br>Cool seeds for 1 hour.<br>In a large bowl, combine seeds, dried fruit, chocolate, and salt.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/58171/nut-free-trail-mix"},{"id":"58170","title":"Granola Protein Bars","ingredients":"oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>beverages, protein powder whey based<br>seeds, flaxseed<br>raisins, seeded<br>mini semi-sweet chocolate baking chips,<br>nuts, almonds<br>honey<br>peanut butter, smooth style, without salt","directions":"Mix dry ingredients in large bowl.<br>Melt honey and peanut butter in microwave about 1 minute.<br>Pour over mixture and stir to blend.<br>Press into sprayed 18x14 pan or pan size of your choice.<br>Cut into 36 pieces, 2\"x3 1/2\" Wrap individually in tin foil if you like.<br>NOTE: Nutritional value for 1/3 cup protein whey powder; 120 calories, 2 grams fat, 70 grams chol., 2 carbs(1 of sugar), 23 grams protein, 170 grams potassium.","url":"https://recipe.bluelayer.org/recipe/58170/granola-protein-bars"},{"id":"58169","title":"Frosted Oatmeal Bars","ingredients":"oats<br>sugars, brown<br>butter, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In medium bowl, combine oats, sugar, butter, and honey.<br>Microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice.<br>Spread honey mixture in an 8 x 8 inch pan.<br>Cool in refrigerator.<br>In small bowl, combine chocolate chips and peanut butter.<br>Microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once.<br>Spread over cookie mixture.<br>Refrigerate until chocolate is firm.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/58169/frosted-oatmeal-bars"},{"id":"58153","title":"Uncle Bill's Whipped Shortbread Cookies","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>vanilla extract<br>cherries, sweet, raw<br>cherries, sweet, raw","directions":"Preheat oven to 350 degrees F.<br>In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.<br>Prepare cookie sheets with parchment paper.<br>Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.<br>Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.<br>Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.<br>Remove from oven and let cool on cookie sheet for about 5 minutes.<br>Transfer onto wire racks to finish cooling.<br>Store in a container with a lid and separate each layer with wax paper.<br>NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.<br>Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.<br>A thumbprint in the cookie, filled with your choice of jam is very tasty.<br>It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.","url":"https://recipe.bluelayer.org/recipe/58153/uncle-bills-whipped-shortbread-cookies"},{"id":"58150","title":"Festive Cocoa Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line an 8 x 8 baking pan with foil, and spray foil with cooking spray.<br>In a large saucepan over medium heat, melt butter and marshmallows, stirring continuously with a long wooden spoon.<br>Once this mixture is melted, turn off heat and quickly mix in cereal, cranberries, pistachios, and dark chocolate chips.<br>Stir to mix everything well.<br>With an oiled spatula, press krispy treats into prepared pan so they are even.<br>Let cool about 20 minutes.<br>Meanwhile, melt white chocolate chips over a double boiler.<br>Once melted, drizzle white chocolate over cocoa treats.<br>Let cool another 20 minutes.<br>(I know!)<br>Remove foil from pan.<br>Cut into squares and enjoy!","url":"https://recipe.bluelayer.org/recipe/58150/festive-cocoa-treats"},{"id":"58143","title":"Fudge Shortbread Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, powdered<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Sift together flour, cornstarch, and icing powder in a large bowl.<br>Blend in the room temperature butter.<br>Press firmly into a 15 inch by 10 inch evenly greased jelly roll pan.<br>Bake at 300 degrees for 25 minutes.<br>Meanwhile prepare fudge top.<br>Combine in a large heavy pot, sugar, evaporated milk.<br>butter and salt.<br>Bring to a boil over medium heat.<br>Boil for five minutes.<br>Stirring Constantly.<br>Turn off heat.<br>Add marshmallows and chocolate.<br>Stir until melted and combined.<br>Stir in vanilla.<br>Slowly pour all the fudge topping over the cooked base.<br>Cool.<br>Then chill several hours or overnite.<br>Cut into one inch size squares.<br>Store in sealed container at a cool temperature.<br>Makes 150 small squares.","url":"https://recipe.bluelayer.org/recipe/58143/fudge-shortbread-squares"},{"id":"58139","title":"Chocolate Coconut Haystacks","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 F.<br>Add coconut onto a baking pan in an even layer and bake for 5 minutes, flipping every 2 minutes until coconut is lightly toasted.<br>Remove from oven and set aside.<br>Line two baking sheets with parchment paper; set aside.<br>In a microwave safe bowl, add chocolate.<br>Melt it in the microwave for 30 seconds, then stir.<br>Place it back in the microwave and cook for 30 more seconds then stir.<br>Cook for additional 15 second intervals, stirring in between each interval until chocolate is melted.<br>Stir in coconut.<br>With a cookie scoop, scoop out candy and place on prepared baking sheet.<br>I used my fingers to shape and pat down a little.<br>Let them cool completely.","url":"https://recipe.bluelayer.org/recipe/58139/chocolate-coconut-haystacks"},{"id":"58111","title":"Peanut Butter Balls","ingredients":"sugars, powdered<br>peanut butter, smooth style, without salt<br>butter, without salt<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all ingredients and form balls about 1 inch diameter.<br>Melt the chocolate wafers in a double-boiler and dip each peanut butter ball to coat evenly.<br>Cool in the fridge on waxed paper lined trays.<br>Keep refrigerated.<br>Raisins are a nice addition!<br>You can also substitute other nuts for the walnuts if you prefer.","url":"https://recipe.bluelayer.org/recipe/58111/peanut-butter-balls"},{"id":"58094","title":"Chocolate Ice Cream, Philadelphia-Style","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan.<br>Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).<br>Remove from the heat and whisk in the chocolate until its completely melted, then whisk in the milk and vanilla.<br>Pour the mixture into a blender and blend for 30 seconds, until very smooth.<br>Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.<br>Make Double Chocolate Ice Cream by folding in one recipe of Dark Chocolate Truffles (page 211) or White Chocolate Truffles (page 212).<br>For ChocolatePeanut Butter Patty Ice Cream, fold in one recipe of Peanut Butter Patties (page 204) instead.<br>In my recipes for ice cream and sorbets, I use the word about when indicating the quantity the recipe will make.<br>In general, a custard or other mixture frozen in an ice cream machine designed for home use will increase in volume by around 25 percent once churned.<br>The air incorporated into ice cream during churning, by the way, is called the overrun, and commercial ice cream can have up to 120 percent overrun!<br>Most of the recipes in this book will make 1 quart (1 liter) of frozen ice cream or sorbet.<br>I tested the recipes using two of the most commonly used types of machinesone with a canister that you prefreeze and the other a powerful, self-refrigerated model.<br>I found that the ice cream increased in volume in proportion to the power and speed of the machine.<br>Hence, the recipes may yield slightly more or slightly less for you.","url":"https://recipe.bluelayer.org/recipe/58094/chocolate-ice-cream-philadelphia-style"},{"id":"58084","title":"Delicious Peanut Chews","ingredients":"syrups, corn, light<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put corn syrup, peanut butter, and sugar in a 6 quart pot and bring it to a boil.<br>When it has come to a boil, take the pot off the stove top and add the 5 cups rice crispies.<br>Mix well until all the rice crispies are well covered with the peanut butter mixure.<br>Spread onto Wax paper in a baking sheet and let it cool.<br>Cut it into bars or whatever shape you desire.<br>(Optional - You can melt baking chocolate and spread onto cooled peanut chews.<br>Let the chocolate harden and then you cut it into bars.<br>).","url":"https://recipe.bluelayer.org/recipe/58084/delicious-peanut-chews"},{"id":"58077","title":"Gooey Chocolate Coconut Truffles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine coconut and sugar and mix to combine.<br>Add in milk and coconut oil, mix constantly until a gooey coconut filling results.<br>I used my hands to mix, too!<br>Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet.<br>Freeze for 15 minutes, then remove from the freezer and roll again between your palms to smooth any coconut edges.<br>Freeze for 10-15 minutes more.<br>While freezing, melt chocolate chips in a double boiler or microwave.<br>Remove coconut balls from freezer and immediately dip.<br>Refrigerate until ready to serve, at least 15 minutes.<br>I store mine in the fridge.","url":"https://recipe.bluelayer.org/recipe/58077/gooey-chocolate-coconut-truffles"},{"id":"58069","title":"Chocolate Pretzel Beer Toffee","ingredients":"sugars, granulated<br>butter, without salt<br>alcoholic beverage, beer, regular, all<br>spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted","directions":"In a large pot over high heat, add the sugar, butter and 1/2 cup amber ale.<br>It will triple in volume during the cooking process so make sure to use a large pot.<br>Stir until the mixture starts to boil.<br>Allow to boil untouched until the mixture starts to darken and thicken at about 230 degrees F. Stir continuously until it turns a very dark amber and hits 290 degrees F. This process will take between 15 and 20 minutes from start to finish.<br>Pour onto a baking sheet covered with parchment paper or a Silpat.<br>Allow to cool.<br>Add the chocolate to a large bowl.<br>Heat the remaining beer until hot but not boiling.<br>You can heat it on a pot on the stove or microwave it in a microwave safe bowl.<br>If you use the microwave, know that the beer will foam up once it reaches its boiling point.<br>Pour the hot beer over the chocolate chips and stir until well combined and melted.<br>Pour the chocolate over the toffee and smooth out in an even layer.<br>Sprinkle the crushed pretzels over the chocolate and chill until the chocolate has set.<br>Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/58069/chocolate-pretzel-beer-toffee"},{"id":"58055","title":"Peanut Butter Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, semisweet chocolate","directions":"In large mixing bowl beat peanut butter and butter on medium speed until combined.<br>Add powdered sugar and milk.<br>Beat until fluffy.<br>Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined.<br>Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray.<br>Refrigerate until firm.<br>Drizzle chocolate over cereal mixture.<br>Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm.<br>Cut into bars.<br>Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/58055/peanut-butter-bars"},{"id":"58050","title":"Chocolate Covered Cream Center Eggs","ingredients":"cheese, parmesan, hard<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>peanut butter, smooth style, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat cream cheese and margarine until well blended.<br>Gradually add sugar until smooth.<br>Divide mixture into three separate bowls.<br>Add coconut and vanilla to one bowl.<br>Add peanut butter and vanilla to another bowl.<br>Leave one bowl as plain cream cheese.<br>Make egg shapes and place on waxed paper lined cookie sheet.<br>Refrigerate until well chilled, about 2 hours.<br>Melt chocolate chips in a double boiler.<br>Dip eggs in chocolate using a fork to hold them.<br>Place back on waxed paper.<br>Refrigerate for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/58050/chocolate-covered-cream-center-eggs"},{"id":"58030","title":"Neapolitan Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>beverages, protein powder whey based<br>vanilla extract<br>strawberries, raw<br>sweetener, herbal extract powder from stevia leaf<br>water, bottled, generic<br>cocoa, dry powder, unsweetened","directions":"To prepare for smoothie, have two (cup size or bigger) Pyrex measuring cups handy.<br>In a blender add milk, ice cubes, vanilla protein powder and vanilla extract.<br>Blend until smooth and creamy.<br>Take half of the mixture out, approximately 1 cup, and place into one of your reserved cups.<br>Into the blender add the strawberries and stevia, blend until creamy, and pour 1/2 of the mixture into the other Pyrex cup.<br>In the blender add two tablespoons of water and unsweetened cocoa powder, blend until creamy.<br>To put the smoothie together in serving cup, add chocolate mixture to the bottom of the serving glass.<br>The next layer will be the strawberry mixture and top with vanilla mixture.","url":"https://recipe.bluelayer.org/recipe/58030/neapolitan-smoothie"},{"id":"58026","title":"Eggless Peanut Butter Chocolate Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>oats<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Line muffin cups with paper liners.<br>Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.<br>Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes.<br>Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes.<br>Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips.<br>Spoon batter into prepared muffin cups, about 2/3 full.<br>Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.","url":"https://recipe.bluelayer.org/recipe/58026/eggless-peanut-butter-chocolate-muffins"},{"id":"57985","title":"Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>candies, semisweet chocolate","directions":"Heat the cream and butter in a pot over medium heat.<br>Once steam rises from the surface, add the chocolate, and stir until its melted and smooth.<br>Remove from the heat and let cool to room temperature.<br>You can store the sauce in a covered container in the fridge for up to 10 days.<br>Rewarm before serving.","url":"https://recipe.bluelayer.org/recipe/57985/chocolate-sauce"},{"id":"57970","title":"Fudge Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring cream and corn syrup to boil in heavy medium saucepan.<br>Remove from heat.<br>Add chocolate and whisk until melted and smooth.<br>Refrigerate until cool but still pourable, stirring occasionally, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/57970/fudge-sauce"},{"id":"57958","title":"Easy Microwave Rocky Road Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, walnuts, english<br>peanut butter, smooth style, without salt","directions":"In a large microwavable bowl, melt chocolate chips for 1 1/2 to 2 minutes and stir.<br>Microwave for for 30 seconds more and stir until smooth.<br>Stir in marshmallows, cereal and walnuts.<br>Add the optional ingredient, if desired.<br>Spread into a foil lined, buttered 8 inch square pan.<br>Chill about an hour, or until firm.<br>Remove fudge from pan and foil.<br>Cut into 1 inch squares.","url":"https://recipe.bluelayer.org/recipe/57958/easy-microwave-rocky-road-fudge"},{"id":"57957","title":"Dark Chocolate Frosting - Chocolate Sour Cream Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured","directions":"Melt the chocolate chips in a bowl over boiling water or microwave at full power for 45 seconds.<br>Stir until smooth.<br>Mix in the sour cream until smooth.<br>This frosting thickens as it cools.","url":"https://recipe.bluelayer.org/recipe/57957/dark-chocolate-frosting-chocolate-sour-cream-frosting"},{"id":"57955","title":"English Toffee","ingredients":"sugars, brown<br>butter, without salt<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and butter and cook until a hard ball is formed when syrup is dropped in cold water Place finely chopped nuts in bottom of a greased pan and pour syrup over it making a layer 1/4 inch thick.<br>While syrup is still hot, add broken pieces of chocolate bar over it and spread with knife, sprinkling with chopped nuts on top.<br>Chill and break into desired shapes.","url":"https://recipe.bluelayer.org/recipe/57955/english-toffee"},{"id":"57945","title":"Chocolate Ginger Bits","ingredients":"spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the DOVE Brand Dark Chocolate Miniatures in the microwave, about 2 minutes.<br>Using a toothpick, dip half to all of each ginger piece into chocolate.<br>Lay on a waxed paper-lined cookie sheet to set.<br>Cookie sheet can be placed in freezer to speed up the process.","url":"https://recipe.bluelayer.org/recipe/57945/chocolate-ginger-bits"},{"id":"57938","title":"Chocolate Covered Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter.<br>Combine the mixture thoroughly and press into a 9-inch springform pan.<br>Bake the crust for 8 to 10 minutes.<br>In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth.<br>Add the remaining peanut butter, milk and nuts and whip for 1 minute.<br>Turn the peanut butter mixture into a mixing bowl.<br>Whip 2 cups of the heavy cream and fold into the peanut butter mixture.<br>Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.<br>In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted.<br>Remove from the heat and cool for 2 minutes, stirring constantly.<br>Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper.<br>Pour the chocolate topping over the pie, covering the top and sides completely.<br>Refrigerate the pie for 2 hours or until the chocolate coating is set.","url":"https://recipe.bluelayer.org/recipe/57938/chocolate-covered-peanut-butter-pie"},{"id":"57934","title":"Martha Stewart's Chocolate-Almond Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>nuts, almonds<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Preheat oven to 200 degrees.<br>Put popcorn in a large bowl.<br>Add the nuts; set aside.<br>Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan.<br>Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.<br>Pour sugar mixture over popcorn and nuts; toss to coat.<br>Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour.<br>Let cool on sheets on wire racks.","url":"https://recipe.bluelayer.org/recipe/57934/martha-stewarts-chocolate-almond-popcorn"},{"id":"57929","title":"Chocolate Crunchies","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 18cm / 7in sandwich tin.<br>Melt the butter and syrup in a pan.<br>Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.<br>Spoon into the tin and press down firmly.<br>Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.<br>Chill for about half an hour.","url":"https://recipe.bluelayer.org/recipe/57929/chocolate-crunchies"},{"id":"57922","title":"Bero Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter till soft, add the sugar and beat till well mixed.<br>I usually use a hand mixer.<br>Add the syrup, flour, chocolate chips and milk and mix well.<br>Grease two or three baking trays.<br>Grab about a spoonful of mixture in your fingers at a time and roll into a 1 inch ball.<br>Place on tray and squish flat.<br>Place in oven preheated to 180C/350F Bake for 8-10 minutes.<br>When finished immediately transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/57922/bero-chocolate-chip-cookies"},{"id":"57915","title":"Pumpkin Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>pumpkin, raw<br>spices, cinnamon, ground<br>candies, marshmallows<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>candies, marshmallows<br>nuts, pecans","directions":"Spray a glass 9 x 13 inch pan with non-stick baking spray and set aside.<br>In a 3-quart saucepan, heat milk and sugar over medium heat.<br>Bring to a boil, stirring occasionally with a wooden spoon.<br>When it hits a boil mix in the pumpkin puree and cinnamon; bring back to a boil.<br>Stir in marshmallow creme and butter.<br>Bring to a slow boil.<br>Cook, stirring occasionally, for 18 minutes.<br>Remove from heat, and add the white chocolate chips and vanilla.<br>Stir until creamy and all of the chips are melted.<br>Pour into prepared pan.<br>Cool for 2 minutes then add the mini marshmallows and chopped pecans to the top.<br>Gently press down and let it completely cool.<br>Invert the bars out of the pan and cut into squares.<br>Store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/57915/pumpkin-fudge"},{"id":"57908","title":"Oatmeal Tres Leches Bars","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>nuts, pecans<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>Line a 13x9 inch pan with aluminum foil leaving one inch overhang.<br>Spray foil with no-stick spray.<br>Beat butter, sugar and vanilla extract until creamy.<br>Combine flour, oats, baking soda, salt and pecans.<br>Add flour mixture to butter/ sugar mixture and stir until mixture starts to come together.<br>Press 2/3 oat mixture into prepared pan.<br>Bake for 15 minutes.<br>In a medium sauce pan, heat condensed milk, cream of coconut and milk over medium heat.<br>Stir in white chocolate.<br>Turn off heat and stir until morsels are melted.<br>Pour melted white chocolate mixture over baked oatmeal crust.<br>Crumble remaining oat mixture on top and bake for 20 minutes more.<br>Let cool completely and chill.<br>Lift foil from pan and cut into bars.","url":"https://recipe.bluelayer.org/recipe/57908/oatmeal-tres-leches-bars"},{"id":"57900","title":"Dark Chocolate Fridge Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrup, maple, canadian<br>alcoholic beverage, distilled, rum, 80 proof<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the dark chocolate, butter, syrup and rum in a large saucepan.<br>Break up the biscuit and mix it into the chocolate mixture along with the rice cereal, nuts and cherries.<br>Line a 7\" square tin with parchment paper.<br>Push the mixture into the tin and then chill for 2 hours.<br>When set, drizzle with melted white chocolate--optional.<br>Cut into squares and watch them disappear before your very eyes!","url":"https://recipe.bluelayer.org/recipe/57900/dark-chocolate-fridge-squares"},{"id":"57899","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>candies, semisweet chocolate","directions":"Combine the heavy cream and corn syrup in a saucepan.<br>Heat to just under a boil.<br>Remove from heat.<br>Add the chocolate.<br>Whisk until melted.Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/57899/hot-fudge-sauce"},{"id":"57894","title":"Vegan Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>soymilk, original and vanilla, unfortified","directions":"Combine the sugar, cocoa, cornstarch, and salt in a saucepan and slowly stir in the soymilk.<br>Cook over medium heat, stirring constantly, for 10 minutes, or until it comes to a boil.<br>Cook for 1 more minute and remove from the heat.<br>Pour into individual bowls and refrigerate until completely chilled.<br>In the late 1800s some American social reformers and food companies promoted puddings as health foods, touting their nutritional benefits to invalids and children.<br>If they add college students to that group, Im all for bringing back that campaign.","url":"https://recipe.bluelayer.org/recipe/57894/vegan-chocolate-pudding"},{"id":"57893","title":"Belgian Chocolate Lace Wafers","ingredients":"wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>syrups, corn, light<br>sugars, brown<br>butter, without salt<br>candies, semisweet chocolate","directions":"Stir together flour and nuts.<br>In a 1-quart saucepan, stir together next 3 ingredients.<br>Stirring constantly, bring to boil over medium heat.<br>Remove.<br>Stir in flour mixture until well blended.<br>Drop by slightly rounded teaspoonfuls in oval shape 3\" apart onto foil-lined cookie sheet.<br>Spread evenly with rubber spatula to 1/2\" by 1 1/2\" oval.<br>Bake at 350F 4-5 minutes or until golden brown.<br>Cool completely on foil on rack.<br>Peel foil from cookies.<br>Place cookies, 1 at a time, top side down on cookie sheet.<br>Return to oven 1 to 2 minutes or until soft.<br>Roll into cylinder shape starting on long side.<br>Cool on rack.<br>Spread 1 end of each cookie with melted chocolate.<br>Allow chocolate to set or eat it as-is.<br>May be stored in tightly covered container up to 1 week.","url":"https://recipe.bluelayer.org/recipe/57893/belgian-chocolate-lace-wafers"},{"id":"57884","title":"Stained Glass Cookies","ingredients":"butter, without salt<br>sugars, brown<br>molasses<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>candies, white chocolate","directions":"In a large mixing bowl, cream butter or margarine, brown sugar and molasses until smooth.<br>Blend in water.<br>Stir together flour, baking soda, salt, and spices.<br>Gradually add flour mixture to creamed mixture; blend well.<br>Cover and chill for 1 hour.<br>Cut out paper stars, bells, or other christmas motifs.<br>Trace onto a sheet of aluminum foil.<br>Roll pieces of dough into ropes about 1/4-inch wide.<br>Outline the designs with ropes of dough.<br>Press ends lightly together.<br>Separate candies by color.<br>In a blender or food processor, coarsely crush candies.<br>Fill in dough outlines with the candies.<br>Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts.<br>Cool on baking sheet.","url":"https://recipe.bluelayer.org/recipe/57884/stained-glass-cookies"},{"id":"57877","title":"White Chocolate Jingle Candy","ingredients":"candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine marshmallows, corn cereal puffs, rice cereal, pretzel sticks, and peanuts in a large bowl.<br>Melt white chocolate in a microwave-safe glass or ceramic bowl at 50% power in 30-second intervals, stirring after each melting, for 1 minute 30 seconds.<br>Continue heating in microwave, stirring every 15 seconds, until melted.<br>Do not overheat or chocolate will scorch.<br>Pour melted white chocolate over cereal mixture and gently stir to coat; add chocolate pieces.<br>Drop mixture by large spoonfuls onto a piece of waxed paper.<br>Allow to harden for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57877/white-chocolate-jingle-candy"},{"id":"57876","title":"Chocolate Hazelnut Bark","ingredients":"nuts, hazelnuts or filberts<br>cherries, sweet, raw<br>spices, ginger, ground<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350.<br>Place hazelnuts on a baking sheet.<br>Bake for 20 minutes, stirring once halfway through cooking.<br>Note: at this point, the recipe states to rub the skins off, but I left them on.<br>Coarsely chop nuts.<br>Combine nuts, cherries and ginger in a medium bowl.<br>Place chocolate in a microwave safe measuring cup.<br>Microwave at high for 1 minute (or until melted) stirring every 15 seconds.<br>Add nuts and fruit, stirring just until combined.<br>Spread mixture evenly on a jelly roll pan lined with foil; freeze.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/57876/chocolate-hazelnut-bark"},{"id":"57873","title":"Divinity Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>leavening agents, baking soda<br>sugars, brown<br>butter, without salt<br>milk, canned, condensed, sweetened<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Base: mix base ingredients, press into greased 8\" pan and bake at 350F for 10 minutes.<br>Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.<br>Topping: melt chocolate chips &amp; stir in cereal until well coated.<br>Spread on top of caramel filling.<br>Chill to set.","url":"https://recipe.bluelayer.org/recipe/57873/divinity-squares"},{"id":"57865","title":"Cranberry Clusters","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic<br>cranberries, dried, sweetened<br>candies, semisweet chocolate","directions":"Combine sugar and water in saucepan over medium heat.<br>Stir until sugar is dissolved.<br>Increase heat to high and, without stirring, cook until syrup is golden or until thermometer reads 250 degrees (hard ball stage).<br>Remove from heat.<br>Working quickly, drop 3 cranberries into caramel.<br>Cranberries will almost come together on their own forming a cluster.<br>Place clusters on wax paper to cool and harden.<br>Caramel can cool quickly.<br>I have actually placed the caramel on a heating pad to try to keep warm.<br>You can try to gently reheat over stove but be careful not to burn.<br>Melt chocolate in double boiler or bowl over simmering water.<br>Remove bowl and place chocolate in room temperature bowl.<br>Dip bottom of candies into chocolate and place on wax paper to cool.<br>Store in airtight container or freeze.<br>If your sugar coating is clear and sparkily only dip the bottom because they are beautiful.<br>However, by the end of dipping, the sugar will become cloudy from crystalization.<br>Just dip the whole thing.<br>They are just as good.","url":"https://recipe.bluelayer.org/recipe/57865/cranberry-clusters"},{"id":"57855","title":"Homemade Granola Bites","ingredients":"oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Preheat oven to 250 F. Mix ingredients together in a bowl until a dough forms.<br>Roll dough into balls.<br>Place on nonstick baking sheet and bake for 20 minutes.<br>Thats it!<br>Youre done!","url":"https://recipe.bluelayer.org/recipe/57855/homemade-granola-bites"},{"id":"57851","title":"Christmas Haystacks","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cherries, sweet, raw<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a cookie sheet with wax paper.<br>In a double broiler over low heat, or in the microwave, melt the chips until smooth.<br>Remove from the heat, and stir in the almonds and the red and green cherries.<br>Drop by tablespoons onto the prepared cookie sheet.<br>Sprinkle with the coconut.<br>Refrigerate until firm.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/57851/christmas-haystacks"},{"id":"57848","title":"No Toll Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Mix together well.<br>Drop by Tbs onto lightly greased pan.<br>Bake at 350 for 12 minutes Enjoy!","url":"https://recipe.bluelayer.org/recipe/57848/no-toll-cookies"},{"id":"57843","title":"Marbled Toffee Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>semolina, unenriched<br>butter, without salt<br>sugars, brown<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking.<br>Oil and line a 20.5 cm square cake tin with nonstick baking parchment.<br>Cream the 175g butter and caster sugar until light and fluffy then sift in the flour and cocoa powder.<br>Add the semolina and mix together to form a soft dough.<br>Press into the base of the prepared tin.<br>Prick all over with a fork, then bake in the preheated oven for 25 minutes.<br>Leave to cool.<br>To make the toffee filling, gently heat the 50 g butter, brown sugar and condensed milk together until the sugar has dissolved.<br>Bring to the boil, then simmer for 5 minutes, stirring constantly.<br>Leave for 1 minute then spread over the shortbread and leave to cool.<br>For the topping, place the different chocolates in separate heatproof bowls and melt one at a time, set over a saucepan of almost boiling water.<br>Drop spoonfuls of each on top of the toffee and tilt the tin to cover evenly.<br>Swirl with a knife for a marbled effect.<br>Leave the chocolate to cool.<br>When just set mark into fingers using a sharp knife.<br>Leave for at least 1 hour to harden before cutting into fingers.","url":"https://recipe.bluelayer.org/recipe/57843/marbled-toffee-shortbread"},{"id":"57834","title":"Orange Fudge Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>orange juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat milk until steaming.<br>Whisk in sugar, cocoa powder and orange juice until smooth.<br>Add chocolate.<br>Pour into ice pop molds.<br>Freeze overnight.","url":"https://recipe.bluelayer.org/recipe/57834/orange-fudge-pops"},{"id":"57833","title":"Parisan Warm Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>sugars, granulated<br>candies, semisweet chocolate","directions":"Simmer the milk, cream and sugar together until just below boiling.<br>Stir in the chocolate until melted.<br>Serve warm in demitasse cups.","url":"https://recipe.bluelayer.org/recipe/57833/parisan-warm-chocolate"},{"id":"57831","title":"No-Bake M & M Cookies","ingredients":"sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In a heavy duty saucepan, stir over medium-high heat, the sugar, margarine and milk.<br>Boil for 1 minute, stirring continuously.<br>Remove from heat.<br>Stir in remaining ingredients.<br>Drop onto wax paper with teaspoon or tablespoon for larger cookies.<br>Let cool for 5-10 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/57831/no-bake-m-m-cookies"},{"id":"57829","title":"Coconut Creamy Bon Bons","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all but chocolate together and shape into balls about the size of a hickory nut.<br>Refrigerate several hours or overnight.<br>Melt dipping chocolate in top of double boiler with hot water in the bottom pan.<br>Dip balls into chocolate and turn out onto wax paper-covered cookie sheet.<br>Store in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/57829/coconut-creamy-bon-bons"},{"id":"57824","title":"Spiced Snack Mix","ingredients":"snacks, popcorn, air-popped (unsalted)<br>sugars, powdered<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn, tossing well.<br>Add candy and nuts; toss again.","url":"https://recipe.bluelayer.org/recipe/57824/spiced-snack-mix"},{"id":"57807","title":"Bittersweet Chocolate Chantilly","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Whisk the cream in a large metal bowl until thick but before soft peaks form.<br>Transfer to the freezer.<br>Fill a medium saucepan with an inch of water and bring to a simmer.<br>Put the chocolate in a large heatproof bowl and set over the saucepan; do not let the bottom of the bowl touch the water.<br>Melt the chocolate, stirring occasionally, then remove from the heat.<br>Let cool.<br>The chocolate should be cool and liquid and not yet solidified.<br>Whisk the cold cream continuously while adding the chocolate in a slow, steady stream.<br>When the chocolate is fully incorporated, freeze the mixture for 2 minutes.<br>Divide among 4 serving bowls and let stand for a few minutes before serving.<br>Shave chocolate over the chantilly for garnish.","url":"https://recipe.bluelayer.org/recipe/57807/bittersweet-chocolate-chantilly"},{"id":"57800","title":"Healthy Chocolate Energy Bites","ingredients":"cereals ready-to-eat, granola, homemade<br>dates, deglet noor<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Add granola to food processor; pulse until coarsely ground.<br>Transfer to bowl; set aside.<br>Add dates to food processor; puree until only small bits remain.<br>Add ground granola, cocoa powder and coconut oil; pulse until combined.<br>Return to bowl; stir in coconut.<br>Scoop mixture into 2 tablespoonful portions.<br>Roll into balls.<br>Transfer to parchment paperlined tray; refrigerate for 30 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/57800/healthy-chocolate-energy-bites"},{"id":"57799","title":"Chocolate Dipped Pecan Logs","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>nuts, pecans<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 325*F.<br>Line 2 cookie sheets with parchment paper or leave the sheets ungreased.<br>Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes.<br>Stop the mixer once or twice to scrape down bowl with rubber spatula.<br>Add flour and salt and blend on medium speed about 1 minute.<br>Scrape the bowl and add the nuts with several more turns of the mixer.<br>Measure out slightly rounded tbls.<br>of dough and shape them into little logs 2 1/2\" long.<br>Place the logs 1 1/2\" apart on prpared cookie sheets.<br>Flatten slightly with your palm so they are about 1 1/2\" wide.<br>Bake cookies until lightly golden, about 30-35 minutes.<br>Cool on cookie sheets.<br>When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.<br>Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.<br>As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours.<br>If it is a humid day, refrigerate them in order to speed the procees.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57799/chocolate-dipped-pecan-logs"},{"id":"57779","title":"Marshmallow Dream","ingredients":"candies, marshmallows<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Place marshmallows, ice cubes, hot chocolate mix, milk, and sugar in a blender; blend until evenly mixed.<br>Pour into 4 glasses to serve.","url":"https://recipe.bluelayer.org/recipe/57779/marshmallow-dream"},{"id":"57766","title":"Chocolate Mint Chex Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large microwavable bowl, measure cereal.<br>Set aside.<br>Line cookie sheet with waxed paper.<br>In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir.<br>Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth.<br>Pour over cereal, evenly coating pieces.<br>Microwave uncovered on High 3 minutes, stirring every minute.<br>Spread on waxed paper; cool 5 minutes.<br>Stir in candies.<br>Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/57766/chocolate-mint-chex-party-mix"},{"id":"57761","title":"White Chocolate Fudge #2","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>cranberries, dried, sweetened<br>orange juice, raw","directions":"Line 8 inch square pan with foil, with ends of foil extending over sides of pan.<br>Set aside.<br>Microwave chocolate and milk in large microwaveable bowl on medium 2-3 minutes or until chocolate is almost melted.<br>Stir until chocolate is completely melted.<br>Add almonds, cranberries and orange peel.<br>Stir until blended.<br>Spread chocolate mixture into prepared pan.<br>Refrigerate 2 hours or until firm.<br>Lift fudge from pan, using foil handles.<br>Cut into 48 pieces.<br>Store in tightly covered container in refrigerator up to 3 weeks.<br>(do not freeze).","url":"https://recipe.bluelayer.org/recipe/57761/white-chocolate-fudge-2"},{"id":"57751","title":"Yummy Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>nuts, walnuts, english<br>vanilla extract","directions":"Melt choc chips , salt and condensed milk together in a heavy pan over a low heat.<br>remove from heat and add the chopped nuts (you can leave these out if you wish or replace with something else) and vanilla.<br>Pour into a lined 9 inch pan and refridgerate for 2 hours or until its firm.<br>Turn out and cut into squares.","url":"https://recipe.bluelayer.org/recipe/57751/yummy-chocolate-fudge"},{"id":"57750","title":"Chocolate Caramel Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Swirl Somebody's Mother's Caramel Sauce around the inside rim of a martini glass.<br>Fill shaker with ice.<br>Pour in ingredients.<br>Shake well and pour into the martini glass.<br>If done correctly, it should taste like an adult milkshake.<br>A little whipped cream on top never hurt anyone either!","url":"https://recipe.bluelayer.org/recipe/57750/chocolate-caramel-martini"},{"id":"57749","title":"Caramel Macadamia Rice Crispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, macadamia nuts, raw<br>sugars, granulated<br>cream, fluid, heavy whipping<br>butter, without salt<br>salt, table<br>vanilla extract<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"Butter 17- by 12-inch rimmed baking sheet.<br>Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.<br>In large heatproof steel bowl, toss together cereal and nuts.<br>In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.<br>Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.<br>Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter.<br>Remove from heat and stir in salt and vanilla.<br>Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated.<br>Spread mixture evenly on prepared baking sheet.<br>Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.<br>In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil.<br>Heat, whisking occasionally, until melted and smooth, about 5 minutes.<br>Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.<br>Rice Krispies Treats will keep in an airtight container for up to two days.","url":"https://recipe.bluelayer.org/recipe/57749/caramel-macadamia-rice-crispie-treats"},{"id":"57742","title":"Rich and Gooey Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>salt, table<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"In a medium pot, bring cream, corn syrup, brown sugar, cocoa and salt to a boil.<br>Add semi-sweet chocolate and stir over moderate heat until fully melted.<br>Reduce heat to low and simmer 5 minutes.<br>Off heat, add milk chocolate, butter and vanilla, and stir until melted and smooth.<br>Cool to warm, and serve over ice cream, cake or anything you like.<br>Cool to room temperature before refrigerating in an air tight container; will keep 1 week.<br>Reheat before using.","url":"https://recipe.bluelayer.org/recipe/57742/rich-and-gooey-hot-fudge-sauce"},{"id":"57721","title":"Chocolate Root Beer Float","ingredients":"ice creams, vanilla<br>beverages, carbonated, root beer<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put a cup full of vanilla ice cream in a large glass.<br>Next put the Hershey chocolate syrup.<br>Finally pour the root beer and enjoy.","url":"https://recipe.bluelayer.org/recipe/57721/chocolate-root-beer-float"},{"id":"57708","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>syrups, corn, light<br>vanilla extract<br>butter, without salt","directions":"Heat cream in a sauce pot.<br>Poor hot cream over chocolate and corn syrup.<br>Stir to melt chocolate.<br>Add vanilla and room temperature butter and mix to combine.<br>A viewer, who may not be a professional cook, provided this recipe.<br>The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.","url":"https://recipe.bluelayer.org/recipe/57708/chocolate-ganache"},{"id":"57694","title":"Okara Oatmeal Carob Chip Cookies Recipe","ingredients":"okara<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sunflower seed kernels, dried","directions":"Preheat oven to 350F Line cookie sheets with Silpat baking liners or parchment paper.<br>Stir together okara, whole wheat flour, rolled oats, and baking soda in a medium bowl.<br>In a small bowl, whisk together vegetable oil, honey, and vanilla extract.<br>Add wet ingredients to the dry ingredients, stirring with a large fork until combined.<br>Fold in carob chips or chocolate chips, along with sunflower seeds or nuts.<br>Drop by the teaspoonful on to prepared cookie sheets.<br>Flatten slightly with the back of an oiled fork to about 1/2-inch thickness.<br>Bake 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57694/okara-oatmeal-carob-chip-cookies-recipe"},{"id":"57682","title":"Turtle Trifle","ingredients":"il villaggio, mascarpone cheese,<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>nuts, pecans","directions":"Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.<br>Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.<br>Spread half of whipped cream mixture over pie cubes.<br>Drizzle with half each of chocolate fudge topping and caramel topping.<br>(You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).<br>Sprinkle with half of chopped pecans.<br>Repeat layers.<br>Cover and chill at least 1 hour and up to 8 hours.<br>**Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.","url":"https://recipe.bluelayer.org/recipe/57682/turtle-trifle"},{"id":"57675","title":"Viennese Biscuits (Cookies)","ingredients":"butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar thoroughly.<br>Add sifted drinking chocolate and flour.<br>Mix well to form a soft dough.<br>Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.<br>Bake at 180 degrees celsius for 20 minutes.<br>When cold, dust with icing sugar or extra drinking chocolate.","url":"https://recipe.bluelayer.org/recipe/57675/viennese-biscuits-cookies"},{"id":"57673","title":"Cioccolato E Cocco","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>chocolate, dark, 70-85% cacao solids","directions":"Mix all ingredients thoroughly and pour in glass.","url":"https://recipe.bluelayer.org/recipe/57673/cioccolato-e-cocco"},{"id":"57661","title":"Scrumptious Rum Balls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, canned, condensed, sweetened<br>alcoholic beverage, distilled, rum, 80 proof<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Use a blender to grind up the packet of milk arrowroot biscuits.<br>Pour crumbs into a mixing bowl when blended.<br>Cut the glace cherries into quarters and add to mixing bowl.<br>Add chocolate chips, chopped nuts, cocoa powder and 3/4 cup of coconut to mixing bowl.<br>Mix everything together.<br>Add the condensed milk and rum essence.<br>Mix everything together really well.<br>If need be get your hands into it.<br>When mixed together, wet hands slightly.<br>Depending on how big you want your rum balls, take mixture and roll into balls.<br>Rub the balls in the extra cup of coconut until completely covered.<br>place balls into an airtight container and put into fridge when complete.<br>Rum balls can be frozen and will last a very long time.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/57661/scrumptious-rum-balls"},{"id":"57658","title":"Homemade Chocolate Pudding Recipe","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"In a heavy saucepan, combine sugar, cocoa, cornstarch and salt.<br>gradually add milk.<br>Bring to a boil over medium heat; boil and stir for 2 minutes.<br>Remove from the heat; stir in butter and vanilla.<br>Spoon into individual serving dishes or ramekins.<br>Serve warm or chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/57658/homemade-chocolate-pudding-recipe"},{"id":"57650","title":"Skillet Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Melt butter in skillet over medium heat.<br>Stir in sugar until mixture is smooth, and keep stirring and cooking for about 10 minutes.<br>Add the unblanched almonds to the sugar/butter mixture, and continue stirring and cooking for 10 more minutes.<br>Pour candy mixture into an ungreased 13 x 9 inch pan.<br>Melt chocolate in top of double broiler (Or you can melt using a microwave).<br>Spread the melted chocolate evenly over toffee.<br>Before the chocolate hardens, sprinkle with chopped almonds.<br>Break into pieces when hardened.","url":"https://recipe.bluelayer.org/recipe/57650/skillet-toffee"},{"id":"57646","title":"Mrs. Rowe's Chocolate Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Preheat oven to 375 degrees F.<br>Combine crumbs and butter; mix well.<br>Firmly and evenly press mixture into a 9\" or 10\" pie plate.<br>Bake for 8-10 minutes until the crust darkens to a deeper (almost black) brown color.<br>Cool on a wire rack for at least 30 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/57646/mrs-rowes-chocolate-cookie-crust"},{"id":"57645","title":"Double Chocolate Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Using an popcorn air popper, pop the kernels until cooked.<br>Let cool slightly.<br>Spread in thin layers on baking sheets; set aside.<br>In a 3-qt.<br>saucepan, combine challenge unsalted, brown sugar, and corn syrup.<br>Using a candy thermometer, boil to a Hard-Ball Stage.<br>Remove from heat, and stir in baking soda.<br>Quickly pour on top of popcorn &amp; mix gently until covered.<br>Bake at 250F, stirring every 15 minutes, for 45 minutes.<br>Cool completely.<br>Melt chocolates in microwave-safe bowls.<br>Drizzle chocolate over popcorn, alternating between both white &amp; milk chocolate.<br>Allow to cool &amp; harden for at least 15 minutes.<br>Break popcorn apart, and store tightly covered.","url":"https://recipe.bluelayer.org/recipe/57645/double-chocolate-caramel-popcorn"},{"id":"57637","title":"Viennese Shortbread Biscuits","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>rice flour, white, unenriched<br>salt, table","directions":"Cream together butter and sugar until light and fluffy.<br>Add essence.<br>Beat well.<br>Fold in sifted flours and salt.<br>Fill into piping bag fitted with fluted tube.<br>Pipe into straight lengths or different shapes on greased oven tray.<br>Bake in a moderate oven for 12- 15 minutes or until golden.<br>Cool on tray.<br>Leave plain or dip one end in about 125 gm (4oz) of melted dark chocolate for a pretty effect.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/57637/viennese-shortbread-biscuits"},{"id":"57628","title":"Dark Chocolate Truffles with Pomegranate Liqueur","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>spices, pepper, red or cayenne<br>pomegranate juice, bottled<br>oil, corn, peanut, and olive<br>cocoa, dry powder, unsweetened","directions":"In a small sauce pan over medium heat, bring the heavy cream and light corn syrup to a simmer.<br>Put bittersweet chocolate (chips or chopped chocolate) and butter in a small glass or metal bowl.<br>Pour heavy cream and light corn syrup mixture over chocolate and butter and let sit for 2 minutes.<br>Stir together the cream mixture, chocolate and butter to incorporate making sure all chocolate is melted.<br>If needed, place bowl over a smaller pot with hot water (not boiling) to slightly warm and continue to melt chocolate.<br>Add cayenne and mix.<br>Add liqueur a little at a time, being sure to mix well.<br>After chocolate mixture is combined well and smooth, place in the refrigerator for an hour.<br>If using nuts to coat, in a food processor, process nuts until finely chopped.<br>If using cocoa powder, pour cocoa in shallow dish.<br>After an hour, remove chocolate from refrigerator.<br>Using a teaspoon, scrape across the chocolate and with the palms of your hand, gently make about 1 balls with the chocolatey goodness.<br>Gently roll truffle balls in your coating of choice.<br>Just make sure if you choose to coat in cocoa powder to remove the excess either by tapping it off or rolling on a paper towel.<br>Place on waxed paper or a silicone mat on a baking sheet or dish and refrigerate to harden a little bit more.<br>Note: if youre good with chocolate, you can certainly dip these in chocolate and chill to harden.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57628/dark-chocolate-truffles-with-pomegranate-liqueur"},{"id":"57621","title":"Peppermint and Pecan Chocolate Bark","ingredients":"candies, nestle, after eight mints<br>peppermint, fresh<br>nuts, pecans","directions":"Preheat oven to 250F.<br>Line 17x11-inch rimmed baking sheet with parchment paper.<br>Sprinkle chopped chocolate evenly on parchment-lined sheet.<br>Place in oven just until chocolate is softened, about 5 minutes.<br>Remove from oven.<br>Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges.<br>Immediately sprinkle peppermint candies and pecans over chocolate.<br>Refrigerate until chocolate is firm, about 2 hours.<br>Cut chocolate bark into irregular bite-size pieces.<br>(Can be made 2 weeks ahead.<br>Store between sheets of foil in airtight containers in refrigerator.)","url":"https://recipe.bluelayer.org/recipe/57621/peppermint-and-pecan-chocolate-bark"},{"id":"57611","title":"Egg-Free M&M Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>vanilla extract<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Preheat oven to 375 F. Line a cookie sheet with parchment paper.<br>In a small bowl, stir together flour, baking soda, and salt.<br>Set aside.<br>In a large bowl, cream together the margarine and brown sugar.<br>Add the vanilla and beat well to combine.<br>Add the flour mixture and beat until well mixed.<br>Stir in the M&amp;Ms candies.<br>Roll pieces of dough between your hands to form 1 inch balls.<br>Place on the prepared cookie sheet and flatten slightly with your fingers to form a disk.<br>Space them about 2 inches apart.<br>Bake for 7-9 minutes or until lightly browned around the edges.<br>Remove from oven.<br>Allow the cookies to cool for a couple of minutes on the sheet and then remove them to a wire rack to cool completely.<br>Makes about 3 dozen cookies.<br>Recipe adapted from one found on Yummly.","url":"https://recipe.bluelayer.org/recipe/57611/egg-free-m-m-cookies"},{"id":"57601","title":"Polar Express Hot Chocolate","ingredients":"milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"1.In a pot add sweetened condensed milk and low-fat milk.<br>Whisk.<br>Stir in Semi sweet milk chocolate chips.<br>Stir constantly over low heat until it barely reaches to boiling point about 15-20min.<br>Serve and top with whipped cream!<br>You can add vanilla extract to the batch if you need more flavor but ours was rich enough with out it.","url":"https://recipe.bluelayer.org/recipe/57601/polar-express-hot-chocolate"},{"id":"57586","title":"Chocolate Self-Saucing Pudding","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Place butter in a Pyrex pudding bowl.<br>Melt for 45 seconds on HIGH.<br>Stir in flour, sugar, cocoa, milk and vanilla.<br>Beat until smooth.<br>Combine brown sugar and extra cocoa.<br>Sprinkle over pudding mixture.<br>Pour boiling water over the mixture.<br>Cook for 12-13 minutes on MEDIUM.<br>Allow to stand for 5 minutes before serving.<br>Serve hot with ice cream.","url":"https://recipe.bluelayer.org/recipe/57586/chocolate-self-saucing-pudding"},{"id":"57581","title":"Vickys Chocolate Butter Spread, Gluten, Dairy, Egg & Soy-Free","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Simply beat the ingredients together until smooth<br>Store in a small steralised jar in the fridge for up to 2 weeks - if it lasts that long without being eaten lol!<br>Bear in mind this is still butter, don't spread it too thickly!","url":"https://recipe.bluelayer.org/recipe/57581/vickys-chocolate-butter-spread-gluten-dairy-egg-soy-free"},{"id":"57580","title":"Buttermilk Chocolate Sauce","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Combine cocoa and brown sugar in a small saucepan.<br>Gradually add the buttermilk, stirring to blend smoothly with a wooden spoon.<br>Cook, over medium heat, stirring with a whisk, until the sugar dissolves, about two minutes.<br>Remove from heat.<br>The sauce will thicken as it cools and will keep in the refrigerator for several weeks in a tightly closed container.","url":"https://recipe.bluelayer.org/recipe/57580/buttermilk-chocolate-sauce"},{"id":"57578","title":"Girl Scout Cookies: Samoas or Caramel De-Lites","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, caramels<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"Preheat oven to 350F.<br>In a large mixing bowl, cream together butter and sugar.<br>Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all).<br>The dough should come together into a soft, not-too-sticky ball.<br>Add in a bit of extra flour if your dough is very sticky.<br>Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.<br>Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.<br>Repeat with remaining dough.<br>Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.<br>Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.<br>If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.<br>Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.<br>Preheat oven to 300.<br>Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.<br>Cool on baking sheet, stirring occasionally.<br>Set aside.<br>Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.<br>Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.<br>When smooth, fold in toasted coconut with a spatula.<br>Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.<br>Reheat caramel for a few seconds in the microwave if it gets too firm to work with.<br>While topping sets up, melt chocolate in a small bowl.<br>Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.<br>Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.<br>Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.<br>Let chocolate set completely before storing in an airtight container.<br>Makes about 3 1/2-4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57578/girl-scout-cookies-samoas-or-caramel-de-lites"},{"id":"57577","title":"Best/Easy Chocolate. Cake!","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, distilled","directions":"MIX IN THE PAN OR A BOWL BAKE 350 FOR 25 MIN 9 X 13 PAN.<br>DO NOT GREASE PAN","url":"https://recipe.bluelayer.org/recipe/57577/best-easy-chocolate-cake"},{"id":"57567","title":"Luscious White Chocolate Cheesecake Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Combine crumbs and butter; press onto bottom of 9\" springform pan.<br>Bake at 350 degrees for 10 min.<br>1/2 c. sugar 1/2 teaspoon vanilla 3 Large eggs 1/2 pound white chocolate, melted<br>Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer till well blended.<br>Add in Large eggs, 1 at a time, mixing well after each addition.<br>Blend in white chocolate; mix well.<br>Pour over crust.<br>Bake at 350 degrees for 40 min.<br>Loosen cake from rim of pan; cold before removing rim of pan.<br>Chill.<br>Garnish with apricot rose and lemon leaves, if you like.<br>10 to 12 servings.<br>To make Apricot Rose: Place 6 dry apricot halves between 2 sheets of wax paper; roll flat with rolling pin.<br>Roll 1 apricot into a cone; arrange remaining apricots around cone to create rose.<br>Loosen outer apricots slightly to \"open\" rose.<br>Secure bottom with wooden picks to hold shape.<br>Freeze 20 min.<br>Cut off bottom to create flat base.<br>Remove wooden picks; brush rose with 2 tsp.<br>corn syrup.","url":"https://recipe.bluelayer.org/recipe/57567/luscious-white-chocolate-cheesecake-recipe"},{"id":"57562","title":"Easy Microwaved Strawberry Sauce","ingredients":"strawberries, raw<br>sugars, granulated<br>lemon juice, raw","directions":"Combine all ingredients in a deep bowl.<br>Cover with plastic wrap and cook for 1 1/2 minutes in a 500 W microwave.<br>Remove the plastic wrap and mix well.<br>Microwave once more for 1 1/2 minutes without plastic wrap.<br>Transfer to a sterilized container and refrigerate.<br>If you are using fresh strawberries in Step 1, cut into 1cm cubes.<br>Strawberry Sauce Parfait,.<br>Yogurt Parfait,.<br>Mini Strawberry Chocolate Parfait,.","url":"https://recipe.bluelayer.org/recipe/57562/easy-microwaved-strawberry-sauce"},{"id":"57559","title":"Chocolate Wafer Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Combine crumbs and butter, mixing well.<br>Firmly press crumb mixture evenly over bottom and sides of a 9 inch pie plate.<br>Bake at 350F (180C).<br>for 6 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/57559/chocolate-wafer-crust"},{"id":"57549","title":"Homemade Buttercrunch Candy","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Butter a baking sheet, and set aside.<br>Melt margarine in 2 quart saucepan.<br>Add sugar, and stir over medium heat until sugar dissolves.<br>Stir in water and the corn syrup.<br>Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).<br>Remove from heat, and quickly stir in coarse nuts.<br>Spread on to prepared baking sheet.<br>Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.<br>Top with nuts.<br>Refrigerate until firm.<br>Break into small pieces to serve.","url":"https://recipe.bluelayer.org/recipe/57549/homemade-buttercrunch-candy"},{"id":"55860","title":"Crunchy and Sweet Munch Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, caramels<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all ingredients in large bowl.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/55860/crunchy-and-sweet-munch-mix"},{"id":"52716","title":"ABC Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted","directions":"Mix all ingredients in large bowl.<br>Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/52716/abc-snack-mix"},{"id":"57546","title":"Hot Fudge Pudding Cake (Vegan)","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.<br>Blend in the milk, vanilla, and margarine; beat until smooth.<br>Spread batter into a square pan 8x8x2 or 9x9x2.<br>This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.<br>In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.<br>Pour hot water over the top; do not stir.<br>Bake for 40 minutes or until center is almost set.<br>(It will look kind of like a cobbler).<br>Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.","url":"https://recipe.bluelayer.org/recipe/57546/hot-fudge-pudding-cake-vegan"},{"id":"57536","title":"New Mexican Hot Chocolate","ingredients":"water, bottled, generic<br>honey<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine first 6 ingredients in a large, heavy saucepan.<br>Bring to a boil over medium-high heat, stirring constantly.<br>Gradually add milk and extract, stirring constantly with a whisk.<br>Heat to 180 or until tiny bubbles form around edge, stirring with a whisk (do not boil).<br>Serve with marshmallow on top if needed.","url":"https://recipe.bluelayer.org/recipe/57536/new-mexican-hot-chocolate"},{"id":"57527","title":"Dog Food","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Melt chocolate chips, peanut butter and butter in a large sauce pan.<br>Add cereal and stir till coated.<br>Put powdered sugar in a brown paper bag.<br>Pour in cereal and shake well, till coated with sugar.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57527/dog-food"},{"id":"57521","title":"Chocolate Covered Cherries Protein Shake","ingredients":"beverages, protein powder whey based<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw","directions":"Place all ingredients into a blender and blend until smooth.<br>Tip: You can use frozen cherries if you can't find fresh.","url":"https://recipe.bluelayer.org/recipe/57521/chocolate-covered-cherries-protein-shake"},{"id":"57517","title":"Dark Chocolate Frosting - Fantasy Fudge Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>vanilla extract","directions":"Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.<br>Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.<br>Remove from heat.<br>Gradually stir in chocolate chips until melted.<br>Add marshmallow creme and vanilla; mix well.<br>Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.","url":"https://recipe.bluelayer.org/recipe/57517/dark-chocolate-frosting-fantasy-fudge-frosting"},{"id":"57515","title":"Chocolate Sauce","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a microwave-safe bowl, combine chocolate and butter.<br>Microwave 1 to 1 1/2 minutes, then whisk until smooth.<br>In a saucepan, heat cream over medium heat and bring just to a boil.<br>Whisk cream into melted chocolate until smooth.<br>Stir in vanilla extract.","url":"https://recipe.bluelayer.org/recipe/57515/chocolate-sauce"},{"id":"57509","title":"Toaster Molten Chocolate Cake","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, cake, enriched<br>water, bottled, generic","directions":"Mix the cocoa and flour together.<br>Add in the water and mix again.<br>Cook for 5 minutes at 1000W in a oven and it's done.","url":"https://recipe.bluelayer.org/recipe/57509/toaster-molten-chocolate-cake"},{"id":"57504","title":"Caramel Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>apples, raw, with skin<br>syrup, maple, canadian","directions":"Preheat oven to 375 degrees.<br>Combine flour, spices, salt and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.<br>Add oats and toffee chips; toss well.<br>Combine apples and syrup in a bowl; toss well.<br>Spoon apple mixture into a greased 8-inch square baking dish or 1-1/2-quart casserole (I used a deep, oval corningware dish).<br>Sprinkle with crumb mixture.<br>Bake at 375 degrees for 40 to 45 minutes or until golden brown.<br>Serve warm.<br>Yield: 6-8 servings<br>NOTES : We ate it plain because we didnt have ice cream.<br>You could probably cut back on the sugar a bit, if you were going to serve it with ice cream.<br>Store leftovers in the fridge.","url":"https://recipe.bluelayer.org/recipe/57504/caramel-apple-crisp"},{"id":"57502","title":"Dark Chocolate Granola Bars","ingredients":"oats<br>nuts, almonds<br>seeds, flaxseed<br>butter, without salt<br>honey<br>sugars, brown<br>salt, table<br>seeds, sunflower seed kernels, dried<br>mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F. Line an 8x12 inch baking dish with parchment paper (make sure the paper hangs over the ends of the dish because youll use the paper handles to remove the finished bars) and lightly spray with non-stick cooking spray.<br>Set aside.<br>Lightly spray a large baking sheet with non-stick cooking spray and place the rolled oats and sliced almonds on the baking sheet.<br>Bake at 350 F for 10-12, mixing up occasionally.<br>Transfer the toasted oat mixture to a large bowl and stir in the ground flax seeds.<br>Reduce the oven temperature to 300 F. 5.<br>Into a medium saucepan, add the unsalted butter, honey, brown sugar, and salt.<br>Bring the mixture to a boil over medium heat.<br>Cook and stir until the brown sugar is dissolved and the butter is melted.<br>Pour the butter mixture in with the toasted oat mixture.<br>Add the sunflower seeds and dark chocolate chips.<br>Stir until the oats are well coated.<br>Pour the granola mixture into the prepared baking dish.<br>Lightly press the mixture down evenly into the pan.<br>Bake at 300 F for 25 to 30 minutes or until the top is light golden brown.<br>Remove from oven.<br>With the bars still on the parchment paper, carefully transfer to a cooling rack to cool completely for about 2 hours.<br>Cut into bars and enjoy!<br>Storage: Store in the refrigerator for harder bars.<br>Store at room temperature for softer bars.<br>Adapted from Barefoot Contessa.","url":"https://recipe.bluelayer.org/recipe/57502/dark-chocolate-granola-bars"},{"id":"57476","title":"Sweet and Salty Chocolate Pretzel Bites with Coconut","ingredients":"pretzels, soft, unsalted<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine chocolate chips and crushed pretzels in a medium sized bowl.<br>Melt marshmallows and butter over medium to low heat.<br>Add melted marshmallows to the pretzels and chocolate chips.<br>Mix well to combine.<br>Drop by teaspoonfuls onto parchment paper.<br>Refrigerate for up to an hour or until ready to serve once chilled.","url":"https://recipe.bluelayer.org/recipe/57476/sweet-and-salty-chocolate-pretzel-bites-with-coconut"},{"id":"57472","title":"3 Ingredient Triple Fudge Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Prepare pudding following directions on the package; stir in cake mix.<br>Spread in a greased 13\"x9\" baking pan; sprinkle with chocolate chips.<br>Bake at 350 degrees Fahrenheit for 35 minutes; cool.","url":"https://recipe.bluelayer.org/recipe/57472/3-ingredient-triple-fudge-cake"},{"id":"57457","title":"Chocolate Charms","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>sugars, granulated<br>vanilla extract","directions":"Sift together flour, cocoa, and salt into a bowl.<br>Place butter in the bowl of an electric mixer fitted with the paddle attachment.<br>Beat on medium speed until fluffy, about 5 minutes.<br>Add sugar, and beat about 2 minutes more, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula.<br>Add vanilla, if using.<br>Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.<br>Form dough into a flattened disk; wrap in plastic.<br>Chill until firm, at least 1 hour.<br>Preheat oven to 325F.<br>Line two baking sheets with parchment paper.<br>Using a spoon, form dough into 1-inch balls; place on prepared baking sheet.<br>Bake until firm, 20 to 25 minutes, rotating halfway through.<br>Cool completely on wire rack.<br>Dust with cocoa powder just before serving.<br>Cookies can be stored in an airtight container at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/57457/chocolate-charms"},{"id":"57442","title":"Chocolate Whipped Cream Filling","ingredients":"cream, fluid, heavy whipping<br>sugars, powdered<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.<br>Stir until combine.<br>Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.<br>Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.<br>If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.","url":"https://recipe.bluelayer.org/recipe/57442/chocolate-whipped-cream-filling"},{"id":"57437","title":"Chocolate Krispies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.<br>Remove from the heat and add the cocoa powder.<br>Mix inches.<br>Add the Rice Krispies and mix well to coat evenly.<br>Drop tablespoonfuls of the mixture into paper cases.<br>Chill in the fridge until set.","url":"https://recipe.bluelayer.org/recipe/57437/chocolate-krispies"},{"id":"57434","title":"Toasty Oat Chocolate Chip Shortbread","ingredients":"oats<br>butter, without salt<br>sugars, powdered<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,","directions":"In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant.<br>Remove from heat and let cool.<br>Line a 9x9 inch pan with parchment paper, leaving an overhang on 2 sides.<br>Lightly grease the parchment paper.<br>In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes.<br>On low speed, beat in the salt and vanilla extract.<br>Using a rubber spatula, gently stir in the flour until just incorporated.<br>Stir in the oats and chocolate chips.<br>Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired.<br>Cover the pan with plastic wrap and refrigerate for 1 hour.<br>Preheat oven to 350 degrees F with a rack in the middle position.<br>Bake shortbread until golden around the edges and dry on top, about 23-30 minutes.<br>Let cool completely in the pan on a wire rack.<br>If desired, gently turn out the shortbread onto a cutting board to cut into pieces.<br>Because of the texture of shortbread, it might not cut so evenly.<br>Perfectionists beware.<br>Shortbread will keep, tightly covered, for 3 days.<br>Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations.","url":"https://recipe.bluelayer.org/recipe/57434/toasty-oat-chocolate-chip-shortbread"},{"id":"57433","title":"Gingerbread Truffles","ingredients":"spices, ginger, ground<br>cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blitz the gingerbread cookies in a food processor until nice and fine.<br>Reserve about 1 tablespoon for sprinkling and pour the rest into a large bowl.<br>Add the cream cheese and work together until nicely combined.<br>You should have a sticky but workable dough.<br>Form it into small balls and place on a baking sheet lined with grease-proof paper.<br>Pop in the freezer for 30 minutes to harden.<br>Melt chocolate in a bain marie and then dip each truffle in.<br>Place back on the baking tray and sprinkle each with a little of the reserved gingerbread crumbsdo this as soon as you coat them in chocolate because they harden really quickly and the crumbs wont stick!<br>Put in the fridge until ready to eat.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57433/gingerbread-truffles"},{"id":"57422","title":"Dolly's Crisp Toffee Bars","ingredients":"butter, without salt<br>salt, table<br>vanilla extract<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Adjust rack to the center of the oven and preheat oven to 350 degrees.<br>In a large bowl, cream the butter with a mixer.<br>Add the salt, vanilla, and sugar and beat well.<br>On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.<br>Add the nuts and chocolate chips and mix well.<br>Spread the dough (it will be stiff) into an unbuttered 10 1/2 x 15 1/2 x 1 inch jelly roll pan.<br>With floured fingertips, press the dough firmly to make an even layer- it will be thin.<br>Bake for 25 minutes, reversing the pan front to back once to insure even baking.<br>The cake will be golden brown.<br>Let cool in the pan for only a minute or so.<br>With a small sharp knife, cut into bars.<br>Let stand in the pan until cool.<br>Transfer the cookies to paper towels to dry the bottoms.<br>Wrap individually in wax paper or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/57422/dollys-crisp-toffee-bars"},{"id":"57421","title":"Focaccia","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"These are the ingredients.<br>Combine the bread and cake flours, yeast, salt and sugar in a bowl.<br>Add lukewarm water.<br>Start by mixing it in with cooking chopsticks or something, then switch to folding the dough with your hands.<br>When the dough is more or less mixed, add the olive oil.<br>Knead to incorporate the flour in the bowl.<br>Take the dough out onto a work surface and knead and stretch for about 10 minutes.<br>Ideally you want the dough to form a thin, translucent film when stretched (as they say often in cookbooks), but you don't have to knead it that long really.<br>Round the dough off into a ball with a smooth, taut surface.<br>This is how the dough looks before the 1st rising.<br>(Put the dough on the lid of a large storage container, and invert the container over the dough.<br>Leave it to rise.)<br>After about an hour.<br>(The measuring cup full of hot water is there to maintain the temperature.)<br>Today I just divided the dough into 4 pieces.<br>Usually I divide it into 5 to 6 pieces, which may be easier to bake.<br>Round off each piece of dough into a ball with a smooth surface.<br>This dough doesn't need to be rested much.<br>Once each piece is formed into a smooth ball, go to the next step.<br>Flour your hands before pressing each dough ball flat.<br>Use the weight of the dough itself to help stretch it out.<br>Make the edges a bit thicker than the middle.<br>This is a better way to stretch the dough than rolling it out with a rolling pin--the dough is puffier this way.<br>Line a baking tray with parchment paper and put the dough on top.<br>Go on to the 2nd rising.<br>Put the whole baking tray in a plastic bag or something to proof.<br>In the meantime, preheat the oven to 230C.<br>If you have an electric oven, set it to the highest setting.<br>The dough will become puffy in about 30 minutes.<br>Top with olive oil and coarse rock salt and so on.<br>Add rosemary or other herbs to taste.<br>It depends on your oven, but basically just bake at 230C for 3 to 5 minutes until lightly browned, and it's done.<br>The surface is soft too, not hard.<br>For a cinnamon flavored version, top with butter before baking, and sprinkle with granulated sugar and cinnamon powder.<br>Spread on pizza sauce, top with cheese, and you have a simple pizza.<br>Here are some plain round buns made with the same dough.<br>Variation: Salad pizza!<br>I put an arugula and cured ham salad on top of a baked focaccia, with mayonnaise diluted with yogurt.<br>Variation: Light pizza!<br>No tomato sauce, topped with bacon and sliced bell peppers, mozzarella cheese and olive oil.<br>Variation: Dessert pizza!<br>Sprinkle cinnamon powder on sliced banana and bake.<br>Add lots of chocolate sauce to finish.<br>Once the foccacia have cooled, wrap up any that you won't eat right away and store in the refrigerator or freezer.<br>Mist with water and warm in a toaster oven before eating.","url":"https://recipe.bluelayer.org/recipe/57421/focaccia"},{"id":"57418","title":"Apricot Truffles","ingredients":"apricots, dried, sulfured, uncooked<br>candies, semisweet chocolate<br>butter, without salt<br>orange juice, raw<br>cocoa, dry powder, unsweetened","directions":"Cut up any large pieces of fruit in the preserves.<br>Break chocolate and butter up in pieces and melt in a pan over low heat.<br>Remove from heat and add preserves and orange juice.<br>Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.<br>Make small truffle balls; if they get too soft, freeze 5-10 minutes until set.<br>Roll in cocoa powder.<br>Cover and refrigerate until ready to serve.<br>You can serve them in mini paper or foil muffin liners.<br>Store in a tightly covered container in the frig, or the freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/57418/apricot-truffles"},{"id":"57408","title":"Chocolate Toffee Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>syrup, maple, canadian<br>water, bottled, generic<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"NOTE: You can use store bought caramel sundae topping in place of the caramel syrup.<br>If you make your own, you should start it before making the squares.<br>For the toffee squares:<br>Preheat oven to 350 F. Grease an 8x8 inch glass baking dish with dairy free cooking spray.<br>Set aside.<br>In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt.<br>Add melted margarine and stir to combine until the mixture becomes crumbly.<br>Put half of the mixture into the prepared pan and pat down to create a smooth and even surface.<br>Place in the oven and bake for 10 minutes.<br>Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over the top.<br>Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel.<br>Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly.<br>Remove from oven and cool completely before slicing.<br>To make the caramel syrup:<br>Place water in a heavy bottom sauce pot.<br>Add sugar in one pile.<br>DO NOT STIR.<br>Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but is not burned.<br>Remove from heat and add heavy cream in a very slow and steady stream while whisking rapidly.<br>Be careful not to add liquid too quickly or sugar will boil over.<br>Once it stops bubbling and becomes smooth and shiny, add vanilla and stir.<br>Set aside to cool then place in a glass jar and store in fridge overnight to set.<br>Caramel sauce is inspired by Michael Smiths Caramel Sauce recipe.","url":"https://recipe.bluelayer.org/recipe/57408/chocolate-toffee-squares"},{"id":"57397","title":"Nutty Oatmeal Cookies","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>peanut butter, smooth style, without salt<br>sugars, granulated","directions":"Heat 1/4 cup/50 ml water in a large pan.<br>Add the butter and chocolate milk powder and bring to a boil.<br>Add all the remaining ingredients except the sugar and mix well.<br>Shape the mixture into balls (about 12), flatten them onto a tray and sprinkle with sugar.<br>Pack in airtight bags and store in a cool, dark place.<br>They will keep for about a week.<br>If you want to keep them longer, they will need to be refrigerated.","url":"https://recipe.bluelayer.org/recipe/57397/nutty-oatmeal-cookies"},{"id":"57388","title":"Party Squares","ingredients":"candies, marshmallows<br>butter, without salt<br>peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>corn, sweet, white, raw","directions":"Melt butter and peanut butter in a microwave-safe dish.<br>Add the mini-mallows and microwave until smooth, stirring frequently.<br>In a separate, large mixing bowl, combine the M&amp;M's, Chex, and pretzels.<br>Pour the mallow mixture over the Chex mixture, and stir to coat (will be a little messy and gooey!)<br>Pour (or rather, plop) entire works into a 9x13 pan and spread it so it is even.<br>I spray the pan with Pam so they're easier to remove later.<br>Let cool, cut into squares, and enjoy!","url":"https://recipe.bluelayer.org/recipe/57388/party-squares"},{"id":"57377","title":"Chocolate Peppermint Stars","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>peppermint, fresh","directions":"Sift flour, cocoa, and salt into medium bowl.<br>Beat butter and sugar in large bowl until smooth.<br>Beat in vanilla.<br>Add dry ingredients; beat until dough holds together.<br>Divide dough in half.<br>Shape each piece into disk.<br>Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.<br>Set rack in center of oven and preheat to 300F.<br>Line 2 rimmed baking sheets with parchment.<br>Roll out 1 dough disk on floured surface to 1/4-inch thickness.<br>Using 3-inch star-shaped cutter, cut out cookies.<br>Transfer to sheets, spacing 1 inch apart.<br>Gather scraps into ball.<br>Wrap; chill until firm, about 30 minutes.<br>Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.<br>Cool on sheets 10 minutes.<br>Transfer to racks and cool completely.<br>Repeat rolling, cutting, and baking until all dough is used.<br>Do ahead Can be made ahead.<br>Store airtight at room temperature up to 3 days or freeze up to 2 weeks.<br>Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.<br>Using small spoon, drizzle chocolate over cookies in zigzag lines.<br>Sprinkle with crushed candies.<br>Drizzle remaining chocolate over.<br>Let stand until chocolate is set, at least 1 hour.<br>Do ahead Can be made 3 days ahead.<br>Store cookies between sheets of waxed paper in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/57377/chocolate-peppermint-stars"},{"id":"57373","title":"Butter Mints Recipe","ingredients":"butter, without salt<br>syrups, corn, light<br>salt, table<br>sugars, powdered","directions":"Mix all ingredients in large mixing bowl; knead with hands till smooth.<br>Form into balls or possibly press into flexible molds.<br>Let finished candies air dry for 1 or possibly 2 hrs, so which you can pick them up easily.<br>This recipe can bedipped in chocolate coatings.","url":"https://recipe.bluelayer.org/recipe/57373/butter-mints-recipe"},{"id":"57364","title":"Cookie and Pecan Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>raisins, seeded<br>cherries, sweet, raw<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.<br>Place a piece of parchment inside an 8 by 8-inch baking dish.<br>Parchment should hang over the edges all around.<br>(Alternatively, you can butter the dish on all sides.)<br>Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar.<br>Stir until the sugar has dissolved.<br>Bring to a simmer.<br>Stir to make sure the sugar is melted and cook for 1 more minute.<br>Add the butter mixture to the cookies, pecans, raisins and cherries.<br>Stir until combined.<br>Pour the warm mixture into the prepared baking pan.<br>Spread evenly with a spatula or the back of a large spoon.<br>Place a medium saucepan of water, about 2 cups, onto a medium heat.<br>Then place a heat-proof bowl over it to create a double boiler.<br>Add the chocolate chips to the bowl.<br>Allow the chocolate to sit for 1 minute over the heat.<br>When it starts to melt, stir until it's completely melted.<br>Pour the melted chocolate over top of the pecan mixture.<br>Spread out evenly.<br>Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.<br>Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.","url":"https://recipe.bluelayer.org/recipe/57364/cookie-and-pecan-bars"},{"id":"57363","title":"Milk Chocolate Ice Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Break up the chocolate and transfer to the top of a large double boiler.<br>Add 1/2 cup milk.<br>Stir over hot water over moderate heat, until chocolate is melted and smooth.<br>Gradually add remaining milk and whisk until smooth.<br>Cook, uncovered, over moderate heat, stirring and scraping frequently, for about 30 minutes.<br>Remove from top of double boiler and stir occasionally until cool.<br>Refrigerate overnight.<br>Before freezing in ice cream maker, stir again to make sure ingredients are mixed.<br>Transfer to ice cream maker and freeze according to manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/57363/milk-chocolate-ice-milk"},{"id":"57355","title":"Sinful Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>nuts, macadamia nuts, raw<br>goji berries, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a microwave safe bowl, add the dark chocolate chips and melt them in the microwave for 30 seconds at a time, checking often to avoid burning.<br>Once melted add zest, nuts, and berries and mix to combine.<br>Spread the mixture onto a sheet of wax paper.<br>While bark is cooling put the white chocolate chips in another microwave safe bowl and melt them in the same manner as above.<br>Once melted, drizzle the white chocolate over the top of the bark.<br>Place in the fridge and let it set up.<br>Then break into pieces.","url":"https://recipe.bluelayer.org/recipe/57355/sinful-chocolate-bark"},{"id":"57347","title":"White and Dark Chocolate Dogwood Bark","ingredients":"nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate","directions":"Preheat the oven to 325 degrees .<br>Toast the pecans on a baking sheet in the preheated oven for 8 minutes.<br>remove the nuts from the oven and set aside to cool at room temperature until needed.<br>Heat 1-inch of water in the bottom half of a double boiler over medium heat.<br>With the heat on, place the white chocolate in the top half of the double boiler.<br>Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.<br>Transfer the melted chocolate to a 1-quart bowl and set aside.<br>Thoroughly wash and dry the top half of the double boiler.<br>Heat 1 inch of water in the bottom half of a double boiler over medium heat.<br>With the heat on, place the semisweet chocolate in the top half of the double boiler.<br>Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes.<br>Transfer the melted chocolate to a 4-quart bowl.<br>Allow the chocolate to stand at room temperature for 5 minutes before proceeding.<br>Add the pecans to the bowl of melted semisweet chocolate.<br>Use a rubber spatula to fold in the pecans until combined.<br>Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly.<br>drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.<br>Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect).<br>Allow the mixture to cool at room temperature for 30 minutes.<br>Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour.<br>Remove the baking sheet from the refrigerator and transfer the bark to a cutting board.<br>Use a cook's knife to cut the bark into irregular pieces.<br>Refrigerate in a tightly sealed plastic container until ready to use.","url":"https://recipe.bluelayer.org/recipe/57347/white-and-dark-chocolate-dogwood-bark"},{"id":"57343","title":"Spiced Mayan Chocolate Coated Walnuts","ingredients":"butter, without salt<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground<br>nuts, walnuts, english<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"In a large microwavable bowl, add butter, cayenne and cinnamon.<br>Microwave on high until butter is melted, about 30 seconds.<br>Whisk ingredients together to combine.<br>Add walnuts and stir to coat.<br>Sprinkle with sugar and toss to coat walnuts.<br>Pour mixture onto a rimmed baking sheet.<br>Bake in center of oven for about one hour at 250 degrees F, stirring about every 15 minutes, until walnuts are a deep golden color and toasted.<br>Sift cocoa over warm walnuts.<br>Let cool.<br>Store in an airtight container at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/57343/spiced-mayan-chocolate-coated-walnuts"},{"id":"57342","title":"Peanut Butter and Chocolate Pralines","ingredients":"sugars, granulated<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>peanut butter, smooth style, without salt<br>nuts, pecans","directions":"In a heavy saucepan, over medium heat, combine all of the ingredients except the pecan pieces.<br>Stir until the sugar dissolves.<br>Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan, about 12 minutes.<br>Add the pecans and continue to stir until mixture thickens, about 8 minutes, and reaches 234 to 240 degrees F on a candy thermometer, or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens.<br>Remove from the heat and drop by the tablespoonful onto waxed paper.<br>Let cool and lift the pralines with a thin knife","url":"https://recipe.bluelayer.org/recipe/57342/peanut-butter-and-chocolate-pralines"},{"id":"57338","title":"Bittersweet Fudge Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a heatproof bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth.<br>Let cool slightly.<br>In work bowl of a food processor fitted with metal blade, process butter until smooth, about 30 seconds.<br>Scrape down bowl.<br>Add confectioner's sugar and process until it just begins to gather, about 15 seconds.<br>With motor running, add chocolate and rum extract through the feed tube and process until smooth, about 30 seconds.","url":"https://recipe.bluelayer.org/recipe/57338/bittersweet-fudge-frosting"},{"id":"57336","title":"Hot Fudge Peppermint Stick Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>peppermint, fresh","directions":"In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar and simmer the mixture, stirring, until the brown sugar is dissolved.<br>Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth.<br>Stir in the peppermint candy and serve the sauce warm over ice cream.","url":"https://recipe.bluelayer.org/recipe/57336/hot-fudge-peppermint-stick-sauce"},{"id":"57330","title":"New Year's Eve Pretzel and Peanut Butter Truffles","ingredients":"peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together peanut butter and pretzels in a small bowl until well combined.<br>Chill in the freezer until firm, 15 to 18 minutes.<br>Roll the peanut butter mixture into 24 balls (about 1 teaspoon each).<br>Arrange on a baking sheet lined with parchment, wax paper or baking mat and freeze until very firm, about 1 to 113 hours.<br>Roll the frozen balls into melted chocolate until well coated with chocolate.<br>Transfer into the refrigerator until set, half an hour to 1 hour.","url":"https://recipe.bluelayer.org/recipe/57330/new-years-eve-pretzel-and-peanut-butter-truffles"},{"id":"57322","title":"Chocolate Dessert Fondue Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>cream, whipped, cream topping, pressurized<br>chocolate, dark, 70-85% cacao solids","directions":"Make on low double-boiler, then transfer to fondue pot.","url":"https://recipe.bluelayer.org/recipe/57322/chocolate-dessert-fondue-recipe"},{"id":"57303","title":"Milk Chocolate and Cherry Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cherries, sweet, raw","directions":"Line an 8-inch square baking pan with foil, making sure the foil is tucked into the corners and that there is at least 1-inch overhanging the top of the pan on all sides.<br>Melt the chocolate chips and butter, whisking occasionally until smooth.<br>Remove from heat and stir in the cereal and cherries.<br>Spread the chocolate mixture across the bottom of the baking pan in an even layer with a spatula (it doesn't have to be perfect).<br>Refrigerate until hardened, about 1 hour.<br>Break into pieces.<br>Will keep in an airtight container in the fridge for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/57303/milk-chocolate-and-cherry-crunch"},{"id":"57297","title":"Quick Rocky Road","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Melt chocolate in microwave on low power; keep checking every 30 seconds.<br>Put Turkish delight &amp; marshmallow into a large bowl, then pour the melted chocolate over and mix carefully.<br>Pour or spoon mixture on to a baking paper lined tray and chill for one hour before cutting into pieces.","url":"https://recipe.bluelayer.org/recipe/57297/quick-rocky-road"},{"id":"57293","title":"Granola Energy Bars","ingredients":"oats<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>wheat germ, crude<br>oat bran, raw<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>peanut butter, smooth style, without salt<br>honey<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Line a 9x13 inch pan with aluminum foil.<br>Combine the oatmeal, raisins, sunflower seeds, wheat germ, oat bran, flax seeds, cinnamon, and salt in the bowl of a mixer.<br>Mix in peanut butter, honey, and melted butter.<br>Press mixture evenly into prepared pan.<br>Bake in the preheated oven for 15 minutes.<br>Spread the melted chocolate chips over top; refrigerate until hard, about 30 minutes.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/57293/granola-energy-bars"},{"id":"57292","title":"Crunchy Chocolate Candies","ingredients":"candies, white chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a heavy saucepan, melt candy coating over low heat.<br>Stir in cereal.<br>Drop by tablespoonfuls into foil candy cups, (I use mini muffin paper cups).<br>Place candies in refrigerator to harden.<br>Store in an airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/57292/crunchy-chocolate-candies"},{"id":"57288","title":"Billy's Chocolate Buttercream","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated","directions":"In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.<br>With mixer on low speed, add chocolate until just combined.<br>Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.","url":"https://recipe.bluelayer.org/recipe/57288/billys-chocolate-buttercream"},{"id":"57276","title":"White Chocolate Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix flour, sugar, baking powder, and soda in a large bowl.<br>Cut in butter till mixture is crumbly.<br>Combine yogurt and milk and stir in with cherries and chocolate chips.<br>Dont over-mix.<br>Pat dough out on a floured surface to about 1/2 think and cut into wedges, circles, or hearts for Valentines Day!<br>Place on greased cookie sheets.<br>Brush tops with milk and sprinkle with sugar.<br>Bake at 375F for about 18-20 minutes.<br>Serves 6-8.","url":"https://recipe.bluelayer.org/recipe/57276/white-chocolate-cherry-scones"},{"id":"57258","title":"Chocolate Chunk Hot Cocoa Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, combine the cocoa, sugar, and chocolate.<br>Store in an airtight container.<br>Keep at room temperature for up to 4 months.<br>Include these instructions with your gift: \"In a small saucepan, whisk 1/4 cup cocoa mix with 3/4 cup milk.<br>Bring to a bare simmer.","url":"https://recipe.bluelayer.org/recipe/57258/chocolate-chunk-hot-cocoa-mix"},{"id":"57257","title":"Chocolate Cake Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>alcoholic beverage, distilled, rum, 80 proof<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the chocolate, butter, cream, sifted icing sugar and rum in a small pan.<br>Stir over low heat until chocolate and butter have melted; remove from heat.<br>Transfer mixture to medium mixing bowl.<br>Refrigerate for 15 minutes or until semi-set.<br>Using electric beaters, beat the mixture until it is creamy.<br>Roll heaped teaspoonfuls combined cocoa and drinking chocolate until coated.<br>Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/57257/chocolate-cake-truffles"},{"id":"57254","title":"Apricot Pear Cordials","ingredients":"candies, white chocolate<br>pears, raw<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Divide rock candy among containers.<br>Add fruit and cover with vodka.<br>Seal containers tightly and let stand for 6 weeks, preferably in a cool, dark place.<br>Serve as an after-dinner drink or drizzle over ice cream.","url":"https://recipe.bluelayer.org/recipe/57254/apricot-pear-cordials"},{"id":"57249","title":"Dairy Free Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>vinegar, cider<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>vanilla extract<br>oil, olive, salad or cooking","directions":"Preheat oven to 170 C<br>Sieve dry ingredients into a large bowl and stir together<br>Add all wet ingredients to a jug and add them gradually to the dry mix - don't panic if it looks odd keep stirring and it will come right<br>Mix until smooth but don't over beat - should look smooth and shiny<br>Pour into paper or silicone muffin or bun cases - makes enough for 12 buns or 6 muffins<br>Put in centre oven for 18 - 25 minutes - judge how long they need by volume of mixture in each case<br>Remove and leave to cool - eat and smile","url":"https://recipe.bluelayer.org/recipe/57249/dairy-free-chocolate-cupcakes"},{"id":"57247","title":"Fruit & Chocolate Dream Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>sugars, brown<br>butter, without salt<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,","directions":"For Crust: Combine flour and sugar in medium bowl.<br>Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.<br>Press onto bottom of greased 9 inch square baking pan.<br>Bake in preheated 375F oven for 18-22 minutes or until set but not brown.<br>For Topping: Combine flour, pecans and brown sugar in same bowl.<br>Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.<br>Spread jam over hot crust.<br>Sprinkle with topping and chocolate chips.<br>Bake at 375F for 15-20 minutes or until golden brown.<br>Cool completely in pan on wire rack.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/57247/fruit-chocolate-dream-bars"},{"id":"57223","title":"Fruit and Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)<br>sugars, brown<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>cranberries, dried, sweetened","directions":"Butter a very large bowl.<br>Add popped popcorn and your selection of the 2 cups of fruit and/or nuts.<br>I like 1 1/2 cups dried cranberries and 1/2 cup chopped cashews.<br>Heat brown sugar, corn syrup, butter, salt, and juice until just boiling.<br>Pour over dry ingredients in bowl.<br>Butter hands with additional butter or cooking spray and form into tennis size balls.<br>Compact lightly to get the mixture to hold a ball shape.<br>Set aside.<br>Wrap each popcorn ball in plastic wrap.<br>Option: The balls can be drizzled with melted chocolate for gift giving.<br>I like to use white chocolate on the cranberry/ cashew ones.<br>After wrapping with plastic wrap, I tie with a burgandy colored ribbon.","url":"https://recipe.bluelayer.org/recipe/57223/fruit-and-popcorn-balls"},{"id":"57201","title":"Vegan Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>oil, corn, peanut, and olive<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Mix flour, peanut butter, and 1 tbsp corn oil.<br>Place choc.<br>chips in pan.<br>add remaining corn oil, and heat until liquid, be sure not to burn.<br>Mix chocolate with peanut butter mixture.<br>add corn starch.<br>Mix well, then add maple syrup.<br>Put in fridge at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/57201/vegan-peanut-butter-fudge"},{"id":"57196","title":"Sauteed-Strawberry Ice Cream Sundaes","ingredients":"strawberries, raw<br>sugars, granulated<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>orange juice, raw<br>ice creams, vanilla<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix berries, sugar, and cinnamon in medium bowl; toss to coat.<br>Heat oil in medium nonstick skillet over high heat.<br>Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes.<br>Stir in orange peel.<br>Return to same bowl and place in freezer 10 minutes to cool slightly.<br>DO AHEAD: Can be made 4 hours ahead.<br>Cover, transfer to refrigerator, and chill.<br>Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.<br>Divide vanilla ice cream among 4 large wineglasses or dessert coupes.<br>Top with scoops of strawberry sorbet.<br>Spoon room-temperature or warm strawberry sauce over.<br>Sprinkle with chocolate chips and serve.","url":"https://recipe.bluelayer.org/recipe/57196/sauteed-strawberry-ice-cream-sundaes"},{"id":"57189","title":"Australian Honeycomb","ingredients":"water, bottled, generic<br>sugars, granulated<br>honey<br>syrups, corn, light<br>leavening agents, baking soda","directions":"In a medium size, heavy bottomed saucepan, combine water, sugar, honey and corn syrup.<br>Clip a candy thermometer onto the inside of the pan.<br>Over medium-high heat, bring mixture to a boil without stirring.<br>Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.<br>Continue cooking until sugar reaches 300 degrees (hard crack stage)before removing from heat.<br>Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated.<br>This may take a few seconds and liquid will bubble up and become foamy.<br>Still working quickly, pour mixture onto a silicone baking mat or a parchment lined baking sheet.<br>The mixture will spread out, puff up slightly and have a porous, shiny surface.<br>Allow to harden for about 20 minutes without touching or moving it.<br>Once cooled break honeycomb into pieces.<br>Store in an airtight container at room temperature.<br>It will last 1 to 2 days before it begins to lose it's crunch.<br>Be sure to coat with semi-sweet chocolate chips melted in the microwave before breaking this if you want the lovely confection as served in Australia.","url":"https://recipe.bluelayer.org/recipe/57189/australian-honeycomb"},{"id":"57182","title":"Biscotti with Berries and White Chocolate","ingredients":"wheat flour, white, cake, enriched<br>wheat flour, white, cake, enriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>goji berries, dried<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in a bowl.<br>Mix lightly with a whisk.<br>Add the finely chopped white chocolate and the dried berries.<br>Add the milk.<br>Using a rubber spatula, fold in the mixture in cutting motion.<br>Please adjust the amount of milk (refer to Helpful Hints).<br>Place the dough on a sheet of parchment paper.<br>Dust the dough with a small amount of cake flour, and roll it out thinly (to about 1 cm thickness).<br>Bake for 15 minutes in a 180C preheated oven.<br>Chop it up into 1 cm pieces.<br>With the cut side facing up, bake for 20 minutes at 160C.<br>These biscotti are also delicious dipped in chocolate.","url":"https://recipe.bluelayer.org/recipe/57182/biscotti-with-berries-and-white-chocolate"},{"id":"57181","title":"White Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>water, bottled, generic","directions":"Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.","url":"https://recipe.bluelayer.org/recipe/57181/white-chocolate-glaze"},{"id":"57178","title":"Bittersweet Black and White Shake","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Variation Combine all the ingredients in a blender and blend until smooth.<br>Stir and pour into 2 tall glasses.<br>Variation Puree 10 ounces of thawed frozen strawberries in light syrup with 2 tablespoons superfine sugar, then strain.<br>Blend 1/2 cup of the puree with the ice cream, milk and vanilla to make 2 shakes.","url":"https://recipe.bluelayer.org/recipe/57178/bittersweet-black-and-white-shake"},{"id":"57176","title":"From the Pantry: Chocolate, Peanut Butter and Corn Chip Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>corn, sweet, white, raw<br>sugars, granulated","directions":"Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl.<br>Microwave in 30-second increments, stirring in between, until smooth.<br>Put the corn chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.<br>Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag.<br>Add the confectioners' sugar, tightly seal the bag and toss to coat well.<br>Store in an airtight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/57176/from-the-pantry-chocolate-peanut-butter-and-corn-chip-chow"},{"id":"57168","title":"Easy Shortcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>vinegar, distilled<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Preheat the oven to 400 degrees.<br>Combine the dry ingredients and mix well.<br>Make a well in the center, and then add each wet ingredient.<br>Mix all together gently.<br>Dough should be light and airy.<br>There will be enough dough for five or six shortcakes.<br>Use a spoon to drop dollops of the dough onto a small nonstick or lightly oiled cookie sheet.<br>Press the center of each shortcake to flatten it a bit and create an indentation for filling.<br>I like to leave them irregularly shaped instead of perfectly round.<br>Bake for 12-13 minutes, or until the tops are just starting to turn golden.<br>After they've cooled for a bit, slice them in half horizontally.<br>Use a combination of any of your favorite fillings: lightly mashed fresh fruit, vanilla pudding, mascarpone cheese, chocolate sauce.<br>My son likes to put a fruit layer and a whipped cream or pudding layer in the center, then add the top half, and then top with a fruit layer and lots of whipped cream.<br>*****You can also make a savory version of these shortcakes by omitting the sugar and vanilla, and adding parmesan cheese and a dash of garlic or onion powder.<br>Top with olives, refried beans, sour cram, and salsa or greek salad.<br>*****.","url":"https://recipe.bluelayer.org/recipe/57168/easy-shortcakes"},{"id":"57160","title":"Minty Mallows","ingredients":"milk, canned, condensed, sweetened<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips.<br>Stir until chips are melted and mixture is smooth.<br>In a large bowl, combine marshmallows and nuts.<br>Add chocolate mixture; mix well.<br>Spread into a foil-lined 9-inch square pan.<br>Chill until firm, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/57160/minty-mallows"},{"id":"57155","title":"German Chocolate Cake Protein Shake","ingredients":"beverages, protein powder whey based<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Shake all ingredients in a cocktail shaker.","url":"https://recipe.bluelayer.org/recipe/57155/german-chocolate-cake-protein-shake"},{"id":"57154","title":"Oreo Rice Krispie Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt<br>candies, marshmallows","directions":"Mix crushed oreos and rice crispies.<br>Melt butter and marshmellows in microwave (1 minute, stir, put back in for another 30 seconds).<br>Pour butter marshmellows into oreos and rice crispies and mix.<br>Once it cools a bit, it is easiest to do with your hands.<br>Press into 8 x 10 pan.<br>Let sit about 30 minutes before eating.","url":"https://recipe.bluelayer.org/recipe/57154/oreo-rice-krispie-treats"},{"id":"57153","title":"Allergy Friendly Trail Mix","ingredients":"bananas, raw<br>cranberries, dried, sweetened<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Break banana chips into small (1/2 inch) pieces and place in a quart-size plastic storage bag or container with lid.<br>Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container.<br>Close bag or container and shake gently to mix.<br>Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.","url":"https://recipe.bluelayer.org/recipe/57153/allergy-friendly-trail-mix"},{"id":"57141","title":"Almond Chocolate Bark","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.<br>Remove both saucepans from the heat.<br>Stir in the almonds.<br>On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness.<br>Refrigerate at least 1 hour or until firm.<br>Break the bark into pieces.<br>Store in the fridge for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/57141/almond-chocolate-bark"},{"id":"57133","title":"Milk Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>butter, without salt","directions":"Preheat oven to 300F degrees.<br>Grease a large roasting pan.<br>Combine popcorn and nuts in prepared roasting pan.<br>Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.<br>Cook over medium heat, stirring constantly, until mixture boils.<br>Pour over popcorn and toss well to coat.<br>Bake, stirring frequently for 30 to 40 minutes.<br>Loosen popcorn from pan and allow to cool slightly in pan.<br>Remove to a wax paper lined cookie sheet to cool completely.<br>Keeps for two weeks in an airtight container in the fridge-yeah, right!","url":"https://recipe.bluelayer.org/recipe/57133/milk-chocolate-popcorn"},{"id":"57109","title":"Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Cut tofu into squares and blend in food processor or blender until smooth.<br>In a small saucepan or broiler, melt chocolate with 1 tablespoon or so of water until melted, stirring constantly.<br>Add maple syrup to pan of melted chocolate and stir together.<br>Pour the syrup/chocolate mixture into blender/food processor with the tofu in it and blend until well mixed.<br>Add some splenda if needed.<br>Pour into small bowls and top with whipped cream, fruit, or whatever else you may want.<br>Chill in fridge for however long you like.<br>The longer it chills, the thicker it will be.","url":"https://recipe.bluelayer.org/recipe/57109/chocolate-mousse"},{"id":"57108","title":"Honey Malted Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>ice creams, vanilla","directions":"Place all ingredients in blender, blend until creamy, pour into serving glass.<br>If desired, garnish with whipped cream and dust with NESTLE Alpen Blend.","url":"https://recipe.bluelayer.org/recipe/57108/honey-malted-chocolate"},{"id":"57096","title":"Rice Flour Chocolate Bread in a Silicone Steamer","ingredients":"rice flour, white, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>oil, olive, salad or cooking<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients to a bowl and use a whisk to mix in a circular motion.<br>Add the ingredients to Step 1 and use a rubber spatula to mix.<br>Pour into the lekue and use the rubber spatula to spread it out evenly.<br>Close the lid, and microwave at 500 W for 2 minutes.<br>It should be ready to go if you can poke a toothpick through without the dough sticking to it.","url":"https://recipe.bluelayer.org/recipe/57096/rice-flour-chocolate-bread-in-a-silicone-steamer"},{"id":"57089","title":"Cleaned-Up Scottish Oatcakes","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>water, bottled, generic","directions":"Heat oven to 375.<br>Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs.<br>(I gave up on this and just smooshed it with my hands.)<br>Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together.<br>(Alternatively, you can mix this in your food processor).<br>On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick.<br>If needed, use ice water as \"glue\" to patch it together- It might fall apart a little.<br>Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2\" in diameter.<br>Or you can cut it into squares with a knife.<br>Place on and ungreased baking sheet.<br>Bake until the oatcakes start to brown, about 12-15 minutes.<br>Cool a bit on a wire rack, if your gang will wait that long.<br>To serve, top with whatever you find in your kitchen.<br>These are not sweet, so they make a great base for sweeter toppings like jelly and honey.<br>Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut.<br>I think we even used chocolate chips a time or two.<br>Use your imagination!<br>Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.","url":"https://recipe.bluelayer.org/recipe/57089/cleaned-up-scottish-oatcakes"},{"id":"57075","title":"Raspberry White Chocolate Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Preheat the oven to 425 degrees F. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.<br>Stir in the white chocolate chips.<br>Add the raspberries and the cream.<br>Gently fold the ingredients together until just mixed.<br>Some of the raspberries will start to break up; this is fine but try not to mash them too much.<br>Gather the dough together and form into an 8-inch circle on a flour-covered surface.<br>Cut the circle into 8 wedges.<br>Separate the wedges and place them on an ungreased baking sheet.<br>Brush the tops of the scones with extra cream, and sprinkle liberally with the turbinado sugar.<br>Bake for 12-15 minutes, or until lightly browned on the top.<br>Recipe adapted from Joy of Cooking.","url":"https://recipe.bluelayer.org/recipe/57075/raspberry-white-chocolate-cream-scones"},{"id":"57062","title":"Energy Snack Balls","ingredients":"oats<br>nuts, almonds<br>peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place nuts and oats in food processor and process till fine.<br>Add in peanut butter and honey and pulse just till ingredients come together.<br>If you want to be naughty, add about 1 tablespoon or so of chocolate chips in and knead inches.<br>Form into golf ball sized balls (or whatever size you choose) and then roll in coconut.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/57062/energy-snack-balls"},{"id":"57061","title":"M&m Marshmallow Treats","ingredients":"butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Generously butter a 13x9-inch baking pan and set aside.<br>Melt together 1/4 cup butter, marshmallow creme and salt in a large pan, stirring to mix.<br>When it comes to a boil, remove from heat, and stir in rice krispies cereal and M&amp;M's.<br>Pour mixture into pan and spread to fill evenly.<br>Using a large piece of waxed paper, press mixture down until it is firm.<br>Allow to cool, then cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/57061/m-m-marshmallow-treats"},{"id":"57036","title":"Chocolate Domino Cookies","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>vanilla extract<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Sift the cocoa, flour, and salt together into a medium bowl and set aside.<br>Beat the butter and sugars with an electric mixer on medium high speed until light and fluffy.<br>Reduce the speed to low and gradually add the cocoa mixture.<br>Add the vanilla extract and cream and beat until a dough forms.<br>Wrap tightly and refrigerate for 1 hour.<br>Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.<br>Roll the dough to 1/4\" thickness, cut 16 2\" by 4 \" rectangles, and place on baking sheets.<br>Score each rectangle in the middle the short way, and press in the white chocolate chips to create dominos.<br>Place the cookies on a prepared baking sheet.<br>Chill for 15 minutes.<br>Bake for 13 minutes.<br>Cool on the pan for 5 minutes.<br>Cool completely on a wire rack.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57036/chocolate-domino-cookies"},{"id":"57030","title":"Disappearing Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>oil, canola<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Preheat the oven to 350F and arrange a rack in the middle.<br>Combine flour, baking soda, and salt in a medium bowl and whisk to evenly combine; set aside.<br>Place the margarine and sugar in the bowl and mix until light and fluffy (I do this by hand, but an electric mixer makes the process quicker).<br>Scrape the sides of the bowl before adding the brown sugar (be sure to crumble the sugar while adding, instead of as a packed lump), canola oil, and vanilla.<br>Mix until combined well.<br>Make sure to scrape down the sides of the bowl before adding in the flour mixture slowly (do not overmix).<br>Add the chocolate chips and raisins.<br>Using hands, tightly pack and roll dough into balls roughly 1 inch in diameter.<br>Arrange balls on an ungreased baking sheet, leaving 1-1/2 to 2 inches between each cookie ball.<br>Press each ball down to slightly flatten, making sure that they don't crumble apart in the process.<br>Bake one sheet at a time until the cookies are just golden brown around the edges, about 15-17 minutes (start checking your cookies at 11 minutes, as each oven is different).<br>Let baked cookies cool on parchment paper, or a cooling rack.<br>Share and enjoy!","url":"https://recipe.bluelayer.org/recipe/57030/disappearing-vegan-chocolate-chip-cookies"},{"id":"57022","title":"Chocolate Covered Strawberry Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Shake ingredients in shaker with ice.<br>Garnish with a fresh strawberry.","url":"https://recipe.bluelayer.org/recipe/57022/chocolate-covered-strawberry-martini"},{"id":"57015","title":"Chocolate Mayonnaise Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salad dressing, mayonnaise, regular<br>water, bottled, generic<br>vanilla extract","directions":"Preheat oven to 325 degrees (175 C.).<br>Mix dry ingredients.<br>Add water, mayonnaise and vanilla.<br>Beat Well.<br>Pour into prepared 9\" x 13\" pan or 2 8 \" round cake pans.<br>Bake 30 to 35 minutes or until toothpick inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/57015/chocolate-mayonnaise-cake"},{"id":"57012","title":"Chocolate Crumb","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt","directions":"Heat the oven to 300F.<br>Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.<br>Add the butter and paddle on low speed until the mixture starts to come together in small clusters.<br>Spread the clusters on a parchment- or Silpat-lined sheet pan.<br>Bake for 20 minutes, breaking them up occasionally.<br>The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.<br>Let the crumbs cool completely before using in a recipe or eating.<br>Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/57012/chocolate-crumb"},{"id":"57010","title":"Chocolate Cereal Puffs","ingredients":"sugars, granulated<br>syrups, corn, light<br>vanilla extract<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine the sugar, corn syrup and vanilla in a medium saucepan.<br>Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes.<br>Remove from heat and stir in the peanut butter.<br>Add cereal, mix until cereal is evenly coated.<br>Drop cookies by spoonfuls onto greased foil or waxed paper.<br>Let sit at room temperature until cool and set.<br>This recipe can also be made in the microwave, if watched carefully.","url":"https://recipe.bluelayer.org/recipe/57010/chocolate-cereal-puffs"},{"id":"57008","title":"Frozen Chocolate Chip Cookie Dough Balls","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Cream the butter and sugar in a mixing bowl.<br>Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.<br>Roll dough into bite-sized balls (or use a small ice cream scoop).<br>Place on a baking sheet and freeze until firm, about 2 hours.<br>Store balls in resealable plastic bags in the freezer.","url":"https://recipe.bluelayer.org/recipe/57008/frozen-chocolate-chip-cookie-dough-balls"},{"id":"57006","title":"Atkins Chocolate Slushies Recipe","ingredients":"cream, fluid, heavy whipping<br>syrups, sugar free<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"In a medium saucepan combine cream, syrup, water, and cocoa pwdr.<br>Bring to a boil over medium heat.<br>Reduce heat to low; cook, stirring occasionally, 5 min.<br>Remove from heat and stir in vanilla.<br>Pour mix into two ice cube trays.<br>Freeze 2 hrs.<br>Before serving transfer cubes in 2 batches to a food processor (or possibly chop by hand) and process till mix is finely minced and slushy.<br>This recipe yields 4 servings.<br>Description: \"Keep a batch in the freezer for a last minute dessert or possibly summertime treat.\"","url":"https://recipe.bluelayer.org/recipe/57006/atkins-chocolate-slushies-recipe"},{"id":"57003","title":"Romano's Macaroni Grill Chocolate Cake Recipe","ingredients":"salad dressing, mayonnaise, regular<br>sugars, granulated<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>milk, buttermilk, fluid, cultured, lowfat<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350 degrees F. Grease a 9 x 13 pan.<br>With an electric mixer, beat mayonnaise and sugar together.<br>In a medium bowl, stir together flour, cocoa powder and baking soda.<br>Add half of the flour mixture to the mayonnaise mixture.<br>Add half of the buttermilk to the batter, beating well.<br>Add remaining flour mixture and remaining buttermilk.<br>Pour batter into prepared pan.<br>Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached.<br>Let cool.<br>Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish.<br>Heat heavy cream over medium heat just until bubbles begin to form around the edges.<br>Pour over chopped chocolate.<br>Stir until smooth.<br>Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides.<br>Garnish with chopped walnuts.","url":"https://recipe.bluelayer.org/recipe/57003/romanos-macaroni-grill-chocolate-cake-recipe"},{"id":"56992","title":"BAKER'S Old Fashioned Sundae Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>butter, without salt","directions":"IN a small saucepan, melt chocolate with water over low heat, blending until mixture is completely smooth.<br>ADD sugar.<br>Bring to a boil over medium heat and boil for 2 minutes, stirring constantly.<br>Remove from heat.<br>ADD butter and liqueur or vanilla.<br>Makes about 2/3 cup (150 mL).<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/56992/bakers-old-fashioned-sundae-sauce"},{"id":"56989","title":"Almost Sugar Free Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Chop and melt the chocolate using a double boiler and then pour into a mixer bowl, let cool slightly.<br>Slowly whisk the cream into the cooled, melted chocolate.<br>Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts.<br>Beat until smooth and fluffy.<br>The frosting at this point will be quite thin and easy to spread.<br>If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.","url":"https://recipe.bluelayer.org/recipe/56989/almost-sugar-free-chocolate-frosting"},{"id":"56987","title":"Refrigerator Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>cookies, vanilla wafers, lower fat<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum, if using, and set over a pan of gently simmering water until the chocolate has melted, stirring to blend Crack the cookies into tiny pieces and stir them into the chocolate mixture along with the rice cereal, nuts, and candied cherries Line a 7-inch square pan with wax paper.<br>Pour the mixture into the pan and level the top, pressing down with the back of a spoon.<br>Chill for 2 hours To decorate, melt the white chocolate and drizzle it over the top of the bars.<br>Let set.<br>To serve, turn the bar out of the pan and remove the paper.<br>Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/56987/refrigerator-bars"},{"id":"56971","title":"Toffee Butter Crunch","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.<br>Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.<br>Cook over medium heat to 290F (soft crack stage) watch carefully after 280F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).<br>Remove from heat; immediately turn into prepared pan &amp; spread, (Best to use a cookie sheet).<br>Wait 2 to 3 minutes for toffee surface to firm.<br>Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.<br>Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.","url":"https://recipe.bluelayer.org/recipe/56971/toffee-butter-crunch"},{"id":"56967","title":"Better Brownies","ingredients":"oats<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, canola<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>nuts, pecans<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Oil an 8x8 baking pan.<br>In a food processor, blend the oats for 2 to 3 minutes until powder-fine, pulsing occasionally.<br>Transfer the oat flour to a large bowl and add the cocoa, baking powder, and salt, and whisk together.<br>In the food processor, mix together the brown sugar, applesauce, and oil; add the almond milk and vanilla extract and pulse to blend.<br>Add the wet ingredients to the dry and mix until just blended.<br>Stir in the pecans and chips.<br>Pour the batter into the pan and smooth the top.<br>Bake for 35 minutes, or until a tester inserted into the middle comes out clean.<br>Let cool completely.","url":"https://recipe.bluelayer.org/recipe/56967/better-brownies"},{"id":"56956","title":"Chocolate Slush","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.<br>Place frozen mixture in a blender, blend to a slush.<br>Freeze any leftover portion.<br>Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.","url":"https://recipe.bluelayer.org/recipe/56956/chocolate-slush"},{"id":"56954","title":"To Temper Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Have ready a 3- to 4-quart saucepan and a metal bowl large enough to fit on top.<br>Make sure that when saucepan is filled one third full with water, bottom of bowl is not touching water.<br>Chop chocolate into no larger than 1/4-inch dice and transfer three fourths to metal bowl.<br>Fill saucepan one third full with water and bring water to a boil.<br>Remove pan from heat.<br>Set bowl with chocolate over pan (do not let bowl touch water) and melt chocolate, stirring, until a digital or chocolate thermometer inserted at least 1/2 inch into chocolate registers 118120F.<br>for bittersweet chocolate or 116118F.<br>for milk chocolate.<br>(If chocolate does not reach desired temperature, remove bowl, return water in pan to a boil, and repeat procedure).<br>Remove bowl from pan and cool chocolate by adding remaining chopped chocolate and stirring until smooth.<br>Let chocolate cool until thermometer registers 80F.<br>Return water in pan to a boil and remove from heat.<br>Set bowl over pan and reheat melted chocolate, stirring until thermometer registers 8891F.<br>for bittersweet chocolate or 8587F.<br>for milk chocolate.","url":"https://recipe.bluelayer.org/recipe/56954/to-temper-chocolate"},{"id":"56947","title":"Chocolate Mint Delight Dessert Recipe","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat together:","url":"https://recipe.bluelayer.org/recipe/56947/chocolate-mint-delight-dessert-recipe"},{"id":"56943","title":"Simple Paleo Reeses Cups","ingredients":"peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almond butter, oil and honey in a microwave-safe glass bowl then microwave for about 30 seconds or until melted.<br>Stir in shredded coconut until evenly combined.<br>Divide the mixture into each opening of a mini muffin tin (fills 12 openings).<br>Place the chocolate chips in the glass bowl then microwave for about 30 seconds or until melted.<br>Pour melted chocolate on top of each muffin tin, smooth the top, then place the tin in the freezer for about an hour.<br>Take muffin tin out of freezer.<br>Carefully scrape a knife around the edges and the peanut butter cups will pop out fairly easily.<br>Handle with care.","url":"https://recipe.bluelayer.org/recipe/56943/simple-paleo-reeses-cups"},{"id":"56938","title":"Fudgey Chocolate Popsicles","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>syrups, sugar free<br>spices, chili powder<br>vanilla extract","directions":"In a medium saucepan, add the milk, chocolate, cocoa powder, honey, and chili powder over medium-low heat, stirring, until smooth.<br>Add the vanilla, stirring to mix well.<br>Cool a few minutes before putting into the freezer.<br>Pour into the popsicle molds, put the popsicle's sticks on, and freeze until firm, a few hours or overnight.<br>To remove the pops from their molds, run the molds under the cool running water for a few seconds to loosen them.<br>Unmold and enjoy these fruity popsicles, or put them into a zip-lock bag, and return them to the freezer until whenever you want to have one or two, or maybe more :)<br>Note: If you dont have any popsicle mold, just pour the mix into paper cups and place them in the freezer.<br>After an hour, insert a wooden stick into each cup, the mixture will have solidified enough that the stick should stay upright.<br>Return them to the freezer, keep freezing until completely frozen and solid, a few more hours or overnight.","url":"https://recipe.bluelayer.org/recipe/56938/fudgey-chocolate-popsicles"},{"id":"56936","title":"Vegan Beetroot, Carrot, Banana and Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>beets, raw<br>carrots, raw<br>bananas, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"Preheat oven to 180 degrees celcius.<br>Spray a rectangular roasting tray or glass pyrex dish with nonstick spray.<br>(Roughly 15cm x 25 cm).<br>Combine all ingredients from flour to sugar thoroughly.<br>Combine milk, oil and banana puree thoroughly.<br>Add carrots and beetroots into dry mix.<br>Add wet ingredients into the dry mix and whisk thoroughly.<br>Bake at 180 for 45 minutes, or till a skewer comes out clean.<br>The banana may cause a small bit of stickiness on the skewer.<br>Ice if preferred.","url":"https://recipe.bluelayer.org/recipe/56936/vegan-beetroot-carrot-banana-and-chocolate-cake"},{"id":"56921","title":"Crisp White Chocolate Chip Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Preheat oven to 350F.<br>In a large bowl, using an electric mixer on medium speed, cream the butter, powdered sugar, and vanilla until light and fluffy; scrape down sides of bowl as needed.<br>Reduce mixer speed to low; gradually blend in the flour, cornstarch, and salt; blend well.<br>Gently stir in the chocolate chips.<br>Pat dough into an ungreased 15x10x1\" jelly-roll pan; sprinkle with sugar.<br>Bake 15-20 minutes, or until edges are pale golden.<br>Immediately cut into strips, diamonds, or squares; remove from pan when cool.<br>Store airtight.","url":"https://recipe.bluelayer.org/recipe/56921/crisp-white-chocolate-chip-shortbread"},{"id":"56920","title":"Low Calorie Peanut Butter Truffles","ingredients":"peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Note: creamy peanut butter can be substituted, but you may want to up the amount of pretzels you use by 1/8-1/4 of a cup.<br>Combine peanut butter and pretzels in a small bowl.<br>Chill in the freezer until firm, about 15 minutes.<br>Roll the peanut butter mixture into 20 balls (about 1 teaspoonful each).<br>Place on a baking sheet lined with parchment or waxed paper and freeze until very firm, about 1 hour.<br>Roll the frozen balls in melted chocolate.<br>Refrigerate until the chocolate is set, about 30 minutes.<br>Makes 20 truffles.<br>Per truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium<br>Just a note: this recipe isnt very sweet, but was sweet enough to satisfy our familys sweet tooth.<br>This recipe was adapted from Eating Well magazine.","url":"https://recipe.bluelayer.org/recipe/56920/low-calorie-peanut-butter-truffles"},{"id":"56917","title":"Lazy Gourmet's Peanut Butter Truffles","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>candies, semisweet chocolate","directions":"Mix the peanut butter, butter and icing sugar well and form into balls.<br>Chill well or freeze.<br>Dip peanut batter balls in melted chocolate and set on waxed paper.","url":"https://recipe.bluelayer.org/recipe/56917/lazy-gourmets-peanut-butter-truffles"},{"id":"56909","title":"Chocoholic Frolic Pie","ingredients":"cookies, vanilla wafers, lower fat<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"In a medium bowl, mix crushed wafers and melted butter until well blended .<br>Press mixture into a 10 inch quiche dish.<br>Place chocolate and cream in the top of a double boiler.<br>Heat over low heat, stirring, until chocolate is melted and mixture is smooth.<br>Pour chocolate into crumb crust and refrigerate 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/56909/chocoholic-frolic-pie"},{"id":"56902","title":"Gluten Free Trail Mix","ingredients":"nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Pour all ingredients into a snack bag.<br>Then you'll always have a snack on hand wherever you are!<br>Note: If you prefer you may use walnuts instead of pecans.","url":"https://recipe.bluelayer.org/recipe/56902/gluten-free-trail-mix"},{"id":"56890","title":"Bridge Mix Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt your milk chocolate on low heat, stirring until completely smooth.<br>Stir in the peanuts, pretzels and raisins.<br>Line a 13 by 9 by 2-inch baking sheet with aluminum foil.<br>Pour the melted chocolate over the foil and spread it out into a rectangle.<br>Pop in the fridge for 1 hour to firm up.<br>Melt the bittersweet chocolate in another saucepan over low heat, stirring until completely smooth.<br>Take the bark out of the fridge and pour the melted chocolate over the top.<br>Use a spatula to smooth it out.<br>Put back into the fridge for a couple more hours, you want it to get completely firm.<br>Cut the bark in 1/2 by 3-inch pieces.","url":"https://recipe.bluelayer.org/recipe/56890/bridge-mix-bark"},{"id":"56840","title":"Peanut Butter Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Grease a baking sheet and line with parchment paper.<br>Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes.<br>Stir.<br>Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds.<br>Stir vanilla extract into half-melted semi-sweet chocolate.<br>Spread peanut butter mixture onto the prepared baking sheet.<br>Evenly distribute melted semi-sweet chocolate over peanut butter mixture.<br>Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.<br>Refrigerate until set, 30 minutes to 2 hours.<br>Cut into pieces and store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/56840/peanut-butter-chocolate-bark"},{"id":"56831","title":"Tahini Chocolate Chip Cookies (Vegan)","ingredients":"seeds, chia seeds, dried<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>sweetener, syrup, agave<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line a baking sheet with parchment paper.<br>Mix chia seeds and water together in a bowl; let sit until \"chia egg\" is thickened, about 10 minutes.<br>Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl.<br>Blend \"chia egg\", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed.<br>Fold chocolate chips into dough; spoon onto the prepared baking sheet.<br>Press dough onto baking sheet to flatten.<br>Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56831/tahini-chocolate-chip-cookies-vegan"},{"id":"56827","title":"Old-Fashioned Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract<br>salt, table","directions":"In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring, add the cream and the sugar, and cook the mixture, stirring, until the sugar is dissolved.<br>Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes.<br>Remove the pan from the heat and stir in the vanilla and the salt.<br>Serve the sauce hot over ice cream.<br>the sauce keeps, covered and chilled, for 1 month.<br>(Let the sauce cool completely before covering it; any condensation will make it grainy.<br>Reheat the sauce, uncovered, in a double boiler.)","url":"https://recipe.bluelayer.org/recipe/56827/old-fashioned-hot-fudge-sauce"},{"id":"56825","title":"Blood Orange Caramel Sauce","ingredients":"sugars, granulated<br>lemon juice, raw<br>orange juice, raw","directions":"Make caramel and add the blood orange juice (see the Note on cooking caramel successfully):<br>In a heavy-bottomed saucepan combine the sugar with 1/4 cup plus 2 tablespoons water and either the cream of tartar or the lemon juice.<br>Cover and cook over high heat until the syrup comes to a very rapid boil.<br>Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.<br>Remove from the heat, stand back, and slowly add the blood orange juice.<br>The mixture will bubble and steam furiously.<br>When the bubbling has subsided, return to the heat.<br>Whisk the caramel and then let mixture come to a rolling boil.<br>Immediately remove from the heat.<br>Transfer to a bowl and place in the refrigerator to chill before serving.<br>Serving Suggestions:<br>Serve this sauce cold or at room temperature with any citrus or chocolate dessert.<br>I also recommend the Candied Kumquat Mascarpone Parfait, Meyer Lemon Curd Tart, and Goat Cheesecake.","url":"https://recipe.bluelayer.org/recipe/56825/blood-orange-caramel-sauce"},{"id":"56824","title":"Snowy Trail Mix","ingredients":"pretzels, soft, unsalted<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>nuts, cashew nuts, raw<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine pretzels, cereal (I use Crispix), nuts and cranberries.<br>Melt chocolate according to directions on package.<br>I sometimes use almond bark or white chocolate or even milk chocolate.<br>Whatever floats your boat!<br>Slowly pour over mix, stir gently.<br>Scoop mix onto waxed paper to cool, about 20 to 30 minutes.<br>When completely cooled, break into bite size clumps and enjoy!<br>I sometimes use almonds also and add both cranberries and raisins.<br>Sometime instead of cereal, I use popcorn.<br>You can add whatever nuts you want, maybe even add whatever else you want.<br>Make you own batch and let me know.<br>Each to own preference -- Just enjoy it!","url":"https://recipe.bluelayer.org/recipe/56824/snowy-trail-mix"},{"id":"56816","title":"White Chocolate Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>water, bottled, generic<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>vanilla extract<br>salt, table<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping.<br>Program the machine for basic bread, light crust, and press Start.<br>After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly.<br>Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid.<br>Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.<br>If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt.<br>Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a \"cooler kneader than Breadman.<br>Chop or crush the reserved white chocolate.<br>Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate.<br>(This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.)<br>Allow the machine to finish its cycle.<br>Heres a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray.<br>The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.<br>You could also form this dough into breakfast buns and glazed with vanilla frosting.<br>To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine.<br>Program the machine for dough or manual, and press Start.<br>When the cycle is complete, turn the dough out onto a lightly floured or greased work surface.<br>Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces.<br>Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion.<br>Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking.<br>Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops.<br>Bake the buns in a preheated 350F oven for 18 to 20 minutes, until theyre a light golden brown.<br>Remove them from the oven, and cool them a bit on a wire rack.<br>Spread while theyre still warm with the following glaze, if desired.<br>In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth.<br>Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze.<br>Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden.<br>Yield: 12 buns.","url":"https://recipe.bluelayer.org/recipe/56816/white-chocolate-bread"},{"id":"56806","title":"Peppermint Bark Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered<br>nuts, almonds<br>candies, white chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>nuts, almonds<br>candies, white chocolate","directions":"For the white chocolate Muddy Buddies:<br>Into a large bowl, pour the cereal.<br>Set aside.<br>In a large zipped top bag add the powdered sugar and set aside.<br>Melt the vanilla flavored almond bark according to the package directions.<br>Once its melted, pour it over the cereal and gently stir until cereal is covered.<br>Add the crushed candy canes and stir until evenly distributed.<br>Immediately pour the cereal mixture into the prepared zipped top bag.<br>Seal the bag then gently shake and turn the bag until the cereal is all coated.<br>Remove the mixture from the bag and discard leftover powder.<br>For the dark chocolate Muddy Buddies:<br>Into a large bowl, add the cereal.<br>Set aside.<br>In a large zipped top bag add the powdered sugar and cocoa powder.<br>Melt the chocolate flavored almond bark according to package instructions.<br>Once its melted, pour it over the cereal and gently stir until cereal is covered.<br>Add the crushed candy canes and stir until evenly distributed.<br>Immediately pour the cereal mixture into the prepared zipped top bag.<br>Seal the bag then gently shake and turn the bag until the cereal is all coated.<br>Remove the mixture from the bag and discard leftover powder.<br>You can mix the two flavors together or serve them side by side.<br>Note: I got 1 cup of crushed candy canes from one 6 ounce package.<br>I used a food processor to crush the candy canes.<br>Recipe adapted from Sallys Baking Addiction &amp; Kate in the Kitchen.","url":"https://recipe.bluelayer.org/recipe/56806/peppermint-bark-muddy-buddies"},{"id":"56800","title":"White-Chocolate Glaze","ingredients":"sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, whisk together the confectioners sugar and milk.<br>The mixture should have the consistency of thin sour cream.<br>Add the melted chocolate and whisk until glaze is smooth.<br>If it is too thin, add more sugar, 1 tablespoon at a time; if too thick, add more milk, 1 teaspoon at a time.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/56800/white-chocolate-glaze"},{"id":"56797","title":"Choco-Butter Sweets","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cheese, parmesan, hard<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"Preheat oven to 350.<br>In medium bowl, mix butter, powdered sugar, flour, salt and vanilla thoroughly.<br>Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.<br>Press thumb gently into center of each cookie to make impression.<br>Bake in preheated oven 12-15 minutes or until done.<br>Remove from oven and cool completely.<br>While cookies cool, prepare filling and chocolate drizzle.<br>Filling:.<br>In bowl, combine cream cheese, powdered sugar, flour, vanilla, pecans and coconut.<br>Mix Well.<br>Chocolate Drizzle:.<br>Combine semi-sweet chocolate chips, butter, milk and powdered sugar in top of a double boiler.<br>Cook over low heat until melted, stirring until smooth.<br>Once cookies are cooled, fill indentations with filling, then pipe on the chocolate drizzle (you can also just use a spoon to drizzle).","url":"https://recipe.bluelayer.org/recipe/56797/choco-butter-sweets"},{"id":"56796","title":"O' Henry Bars","ingredients":"oats<br>butter, without salt<br>syrups, corn, light<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Press dough into greased 9x13 pan.<br>Bake at 350 for 15 minutes.<br>DO NOT OVER BAKE.<br>Remove from oven and cool slightly.<br>Then, melt the chocolate chips and stir in the peanut butter.<br>Spread this on dough after it is slightly cooled.<br>Cut into squares when completely cooled.","url":"https://recipe.bluelayer.org/recipe/56796/o-henry-bars"},{"id":"56789","title":"Salted Caramel-Bittersweet Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"Place 8 ounces of the chopped chocolate in a 2-quart bowl and set aside.<br>Cut the butter into small pieces and place it in a 2-quart saucepan with the sugar.<br>Cook over medium heat, stirring with a heat-resistant spatula, until the sugar and butter melt.<br>Raise the heat to medium-high and cook until the mixture turns amber colored, about 5 minutes.<br>At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat.<br>Stir the cream into the butter mixture until completely smooth.<br>Be careful because the cream will bubble and may splatter when added.<br>Remove the saucepan from the heat and stir in the vanilla and 1 1/2 teaspoons of salt until thoroughly blended.<br>Immediately pour the caramel over the chocolate in the bowl.<br>Let it stand for 15 to 30 seconds, then stir together until smooth.<br>Cover the bowl with plastic wrap and cool to room temperature.<br>Chill until thick, about 1 hour.<br>To Make the Truffles:<br>Line 2 baking sheets with waxed or parchment paper.<br>Use a 1-inch round ice cream scoop to scoop out the truflles and place them on the baking sheet.<br>Chill uncovered for 20 minutes.<br>Dust your hands with cocoa powder and roll the truffles into balls.<br>Melt 7 ounces of the chocolate in the top of a double boiler over low heat, stirring frequently.<br>Or melt the chocolate in a microwave-safe bowl on low power for 30-second bursts.<br>Stir after each burst to make sure the chocolate is melting evenly.<br>Remove the top pan of the double boiler, if using, and wipe it dry.<br>Add the remaining 3 ounces of chocolate in 3 stages, stirring until its completely melted.<br>This tempers the chocolate so it wont have any streaks.<br>Keep the chocolate warm over a pan of water that is 2 degrees warmer than the chocolate.<br>Line a baking sheet with waxed or parchment paper.<br>Place a truffle into the melted chocolate and coat completely.<br>Use a truffle dipper or a plastic fork with the two middle tines broken out to lift the truffle from the chocolate.<br>Let the excess chocolate drip off, then place the truffle on the clean lined baking sheet.<br>After dipping 5 truffles at a time, sprinkle a few grains of the remaining salt on top of each.<br>Let the truffles set at room temperature or place them in the refrigerator for 15 minutes.<br>Serve the truffles at room temperature.","url":"https://recipe.bluelayer.org/recipe/56789/salted-caramel-bittersweet-chocolate-truffles"},{"id":"56787","title":"Decadent Chocolate Sauce","ingredients":"milk, canned, condensed, sweetened<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>vanilla extract","directions":"Heat condensed milk in a double boiler.<br>Mix cocoa powder with a tablespoon of hot water and stir into condensed milk.<br>Stir in butter and vanilla extract and heat through over low heat.","url":"https://recipe.bluelayer.org/recipe/56787/decadent-chocolate-sauce"},{"id":"56784","title":"chocolate peanut butter rice krispie treats","ingredients":"candies, marshmallows<br>butter, without salt<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"spray 9x13\" pan with non-stick cooking spray.<br>also spray the bottom of a metal spatula with non-stick cooking spray and set aside.<br>in stock pot over medium heat, melt butter, peanut butter, marshmallows, and corn syrup.<br>stir until smooth.<br>when smooth, remove from heat.<br>add rice krispies.<br>let cool 5 minutes.<br>stir in chocolate chips.<br>using prepared metal spatula, press mixture into prepared pan.<br>chill 15 minutes, then keep at room temperature, covered.","url":"https://recipe.bluelayer.org/recipe/56784/chocolate-peanut-butter-rice-krispie-treats"},{"id":"56778","title":"Chocolate Waffles","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>oil, canola","directions":"Heat waffle iron and spray with cooking spray.<br>In a bowl, combine pancake mix, sugar and cocoa.<br>Stir in water and oil.<br>Batter will be slightly lumpy.<br>Pour 1/3 cup batter into each waffle space.<br>Bake for 5 minutes or until steaming stops and waffles are golden brown.","url":"https://recipe.bluelayer.org/recipe/56778/chocolate-waffles"},{"id":"56753","title":"Super Thick Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>spices, cinnamon, ground","directions":"In a saucepan, combine the milk, evaporated milk and vanilla and warm up over a low heat.<br>Combine the cocoa powder, sugar, cornstarch and cinnamon in a small bowl.<br>Whisk into the warm milk mixture, stirring frequently to prevent it from scorching.<br>Remove the hot chocolate from the heat just after it has come to a boil.<br>The mixture should be suuuuuper rich and thick!<br>Cook's Note: For grown-up kids, a shot of brandy, Kahlua, or peppermint schnapps is really yummy!","url":"https://recipe.bluelayer.org/recipe/56753/super-thick-hot-chocolate"},{"id":"56746","title":"Malt Bars Chocolate No Bake","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>cookies, graham crackers, plain or honey, lowfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the butter , milk chocolate and golden syrup together until melted and smooth.<br>Add in the crumbs and the malt balls.<br>Mix quickly and place in a lined 7 x 10 inch brownie pan,.<br>Chill.<br>Drizzle melted white chocolate over the top lightly.<br>A few bakers have said to leave the malt balls whole, and others have said to cut in half, the choice is yours.","url":"https://recipe.bluelayer.org/recipe/56746/malt-bars-chocolate-no-bake"},{"id":"56716","title":"Honey Roasted Peanut Butter Fudge","ingredients":"sugars, powdered<br>butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Spray an 8x8 baking pan very lightly with nonstick cooking spray.<br>Set aside.<br>In a large bowl, add powdered sugar and set aside.<br>In a medium saucepan, melt the butter over medium heat.<br>Once melted, stir in brown sugar and milk.<br>Bring to a boil and then continue to boil for about 2 minutes, stirring constantly.<br>Remove saucepan from heat.<br>Stir in peanut butter and vanilla.<br>Pour peanut butter mixture over powdered sugar.<br>Using an electric hand mixer or stand mixer with a fitted paddle attachment, beat until smooth.<br>Pour into prepared baking pan and refrigerate until firm, about 1 hour.<br>Remove from refrigerator and cut into squares.<br>In a medium bowl, heat chocolate wafers/chips on medium heat until melted, stirring every 15 seconds so not to burn.<br>Drizzle chocolate over fudge and then top each piece with 1 or 2 almonds.<br>Drizzle more chocolate on top, if desired.","url":"https://recipe.bluelayer.org/recipe/56716/honey-roasted-peanut-butter-fudge"},{"id":"56710","title":"Mini Chocolate Chip Cheesecake Bites","ingredients":"cheese, parmesan, hard<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.<br>Blend first 4 ingredients together with mixer.<br>Stir in mini chocolate chips.<br>Pour into mini cupcake papers.<br>Bake for approximately 15-20 minutes.<br>Refrigerate.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/56710/mini-chocolate-chip-cheesecake-bites"},{"id":"56698","title":"Not Your Typical Chocolate Chip Cookies","ingredients":"oil, olive, salad or cooking<br>bananas, raw<br>sugars, granulated<br>salt, table<br>spices, cardamom<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 375F.<br>Combine the oil, bananas, sugar, salt and cardamom in a medium saucepan.<br>Heat over low heat for about 2 minutes, whisking to blend everything.<br>Sift together the flours and baking soda into a large bowl.<br>Mix in the banana mixture until well combined.<br>Fold in the chocolate chips and walnuts.<br>Drop onto a parchment-lined or lightly oiled baking sheet.<br>Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).<br>Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/56698/not-your-typical-chocolate-chip-cookies"},{"id":"56697","title":"Grandma Helen's Cinnamon Apples","ingredients":"water, bottled, generic<br>candies, white chocolate<br>sugars, granulated<br>apples, raw, with skin","directions":"Mix water and sugar in a 5 quart Dutch Oven and bring to a boil over medium high heat.<br>Add the candies and stir until dissolved.<br>When dissolved, reduce the heat and add the apples in a single layer, turning them often and gently.<br>Cook for about 15 minutes or until tender.<br>Serve warm or cold but enjoy them!","url":"https://recipe.bluelayer.org/recipe/56697/grandma-helens-cinnamon-apples"},{"id":"56694","title":"Better Than Sex Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Into large microwavable bowl, measure cereal; set aside.<br>Line cookie sheet with waxed paper or foil.<br>In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.<br>Stir in baking soda until dissolved.<br>Pour caramel mixture over cereal, stirring until evenly coated.<br>Microwave on High 3 minutes, stirring every minute.<br>Spread on cookie sheet.<br>Cool 10 minutes.<br>Break into bite-sized pieces.<br>Make sure Chex mixture is cool to the touch (so candy doesn't melt.)<br>Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.<br>In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth.<br>Use a spoon or fork to drizzle over snack.<br>Repeat with milk chocolate baking chips.<br>Repeat again with vanilla (white) baking chips.<br>Quickly sprinkle coarse salt over all while candy drizzles are still wet.<br>Refrigerate until set.<br>Break apart and store in tightly covered container.<br>Perfect for gift giving!","url":"https://recipe.bluelayer.org/recipe/56694/better-than-sex-chex-mix"},{"id":"56691","title":"Chocolate Chip Cookies with Yacon Syrup","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Fold in chocolate chips.<br>Form 1/2 inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees for 7-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/56691/chocolate-chip-cookies-with-yacon-syrup"},{"id":"56683","title":"Cookie Dough Pops","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.<br>Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.<br>Whisk together the flour, baking soda and salt.<br>Add all at once to the butter and sugar mixture and stir until incorporated.<br>Fold in chocolate chips.<br>{Side note: I also made these with Peanut butter chips SO YUMMY}<br>Scoop large spoonfuls, rounded into a ball onto a waxed paper lined cookie sheet.<br>Spear each dough ball with a lolly pop stick or a popsicle stick.<br>Place in the freezer overnight or until frozen, at least three hours.<br>When ready to dip the balls, melt your dipping chocolate in a small saucepan over a low flame or in the microwave.<br>Remove balls from the freezer and dip into warm chocolate.<br>Return to the lined cookie sheet and return to the freezer to harden.<br>Serve cold from the freezer.","url":"https://recipe.bluelayer.org/recipe/56683/cookie-dough-pops"},{"id":"56679","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Sift dry ingredients, add chocolate chips.<br>Pour in cream and butter until dough holds together, will be sticky.<br>Transfer to floured surface, knead 10 times, turning as you go.<br>Make a 9 inch disk and cut into 12 wedges.<br>Place wedges on a baking sheet, sprinkle with sugar.<br>Bake 13 to 15 minutes in a 425 oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/56679/chocolate-chip-scones"},{"id":"56676","title":"Mr. Pete's Chocolate Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>vanilla extract","directions":"In a heavy bottomed saucepan over low heat, bring the cream just to a boil.<br>Add the brown sugar and stir just until it dissolves.<br>Add small pieces of butter and mix until completely melted.<br>Add in the chocolate chips.<br>Wait a few minutes so that chocolate is very soft before folding it in with a spatula.<br>Stir in the salt and vanilla extract and blend until well incorporated.<br>Let cool for 15 minutes; it will thicken as it cools.<br>*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar.<br>Heat until warm but not hot, before serving.","url":"https://recipe.bluelayer.org/recipe/56676/mr-petes-chocolate-fudge-sauce"},{"id":"56669","title":"5 minute fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"in a sauce pan, mix milk, sugar and salt.<br>boil for 5 minutes, stirring occasionally<br>add marshmallows and chocolate chips and walnuts.<br>stir for 1-2 minutes until marshmallows are melted.<br>pour in 9\" square pan or dish, buttered.<br>let sit at room temperature until set.<br>cut into squares.","url":"https://recipe.bluelayer.org/recipe/56669/5-minute-fudge"},{"id":"56659","title":"Tree-Shaped Christmas Cake","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated","directions":"Cut thecake like this.<br>Add the heavy cream and fruit first.<br>Roll up one strip, and roll around that piece until the trunk becomes the size you want it to be.<br>After that, just roll and stack the other strips on one another like a tower repeatedly.<br>Coat around the cake with the cream.<br>Press down on it with the back of a spoon, pull it out upwards, and you will get a design like this.<br>I decorated around the cake with star-shaped chocolates.","url":"https://recipe.bluelayer.org/recipe/56659/tree-shaped-christmas-cake"},{"id":"56653","title":"Easy and Yummy Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"Form into balls and coat with powdered sugar white chocolate, dark chocolate, or leave plain and chill.","url":"https://recipe.bluelayer.org/recipe/56653/easy-and-yummy-peanut-butter-balls"},{"id":"56636","title":"Easy Chocolate Buttercream","ingredients":"butter, without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"WITH AN ELECTRIC MIXER, cream butter on medium-high speed until pale and fluffy, about 2 minutes.<br>Add vanilla.<br>Reduce speed to medium; add cocoa.<br>Mix until smooth.<br>Add sugar, 1 cup at a time, mixing well after each addition.<br>Mix on high speed until well blended, 10 to 20 seconds more.<br>(If not using immediately, cover with plastic wrap and refrigerate up to 3 days.<br>Before using, bring to room temperature and beat with electric mixer on medium speed until fluffy, 2 or 3 minutes.)","url":"https://recipe.bluelayer.org/recipe/56636/easy-chocolate-buttercream"},{"id":"56634","title":"Toffee Time","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Melt butter, then add sugar and bring to a boil, stirring constantly.<br>Add the water, one tablespoon at a time, and stir constantly for the next 10 minutes.<br>Its finished when its a light caramel color.<br>Test by dropping a spoonful into cold water until it reaches hard crack candy stage (forms a ball easily and hardens).<br>Sounds more difficult than it really is, and its a perfect time to see the real color.<br>If it is undercooked, the toffee will stick to your teeth for days; it overcooked, it will taste burnt.<br>Pour directly onto a baking sheet with edges.<br>Wait until it firms up but is still hot (3-4 minutes or so).<br>Then pour on the chocolate chips.<br>Give them about 2 minutes to start to melt, then spread the chocolate to the edges like you are icing a cake.<br>Sprinkle on chopped nuts and allow to harden.<br>I let it cool on the counter for 30 minutes, put it in the fridge for 20-30 minutes, and then break it into pieces.","url":"https://recipe.bluelayer.org/recipe/56634/toffee-time"},{"id":"56633","title":"Crockpot Cincinnati Chili","ingredients":"sauce, worcestershire<br>onions, raw<br>spices, cinnamon, ground<br>salt, table<br>spices, oregano, dried<br>spices, pepper, black<br>spices, chili powder<br>spices, cloves, ground<br>vinegar, red wine","directions":"In a large skillet, cook chicken, onions and garlic until chicken is no longer pink.<br>In a 6-quart slow cooker, add beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, salt, oregano, black pepper, and cloves.<br>Stir in chicken mixture.<br>Cover and cook on low for four hours or until heated through.<br>Makes 12 (1 Cup Servings)<br>Nutritional Info Per Serving: Calories: 269; Total Fat: 5 g; Cholesterol: 66 mg; Sodium: 515 mg; Total Carbs: 21 g; Dietary Fiber: 6 g; WW points 5<br>Visit My Other Recipe Sites: http://low-carb.<br>recipes-network.<br>net http://www.<br>weightwatchers-recipes.<br>net http://diabetic-diet-recipes.<br>net http://heart-healthy.<br>recipes-network.<br>net","url":"https://recipe.bluelayer.org/recipe/56633/crockpot-cincinnati-chili"},{"id":"56624","title":"Spin-Off Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sunflower seed kernels, dried<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"Place cereal squares in a bowl.<br>Combine white chocolate chips, sunflower seed butter, and butter in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 1/2 minutes.<br>Stir chocolate mixture; add vanilla extract and stir.<br>Pour chocolate mixture over cereal; stir to evenly coat.<br>Add confectioners' sugar and stir until evenly coated.","url":"https://recipe.bluelayer.org/recipe/56624/spin-off-puppy-chow"},{"id":"56622","title":"Hot Banana Split","ingredients":"alcoholic beverage, tequila sunrise, canned<br>bananas, raw<br>cocoa, dry powder, unsweetened","directions":"Build in glass or mug.<br>Fill with Hot Chocolate.<br>Top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/56622/hot-banana-split"},{"id":"56621","title":"Peanut Butter and Jam Hearts","ingredients":"butter, without salt<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>jams and preserves, apricot<br>sugars, powdered","directions":"Position the oven racks in the upper-and lower-third shelves and preheat the oven to 375F.<br>Use some of the melted butter to generously grease two cushioned cookie sheets.<br>Reserve any remaining melted butter.<br>Pour 3/4 cup granulated sugar on a doubled paper towel that sits on your counter.<br>Use some of the reserved melted butter to generously grease the bottom of the outside of a wide drinking glass, and plant the buttered surface directly in the sugar, pressing down, and leave it in the sugar until needed.<br>Put four wire cooling racks on your counter and place two long overlapping sheets of waxed paper under two of the racks (these will be for the tops of the cookies).<br>Use an electric mixer with a paddle attachment, or a handheld mixer, to cream the 1 cup softened butter with the remaining 1 cup of sugar until light and creamy.<br>Add the peanut butter and combine well.<br>Turn off the machine and add the flour.<br>With the machine on the lowest setting, mix the dough until fully combined, without overworking it.<br>Form walnut-size balls of dough and place them 1 1/2 inches apart on the prepared cookie sheets.<br>(You should be able to bake 9 to 12 cookies on each sheet, if using a 2 1/2-inch cookie cutter.)<br>Lift the buttered and sugared glass and press down on each ball of dough, flattening it to 1/4 inch thick.<br>After flattening each portion of dough, rub the greased glass in the sugar before flattening the next.<br>(If the sugared surface gets clumpy, wipe it off and reapply some melted butter and sugar.)<br>Use a clean pastry brush to gently remove any excess sugar from the tops of the flattened cookie dough.<br>Use a 2 1/2-inch heart-shaped cookie cutter to cut out hearts from the flattened dough.<br>Before removing the cutter, use your finger to remove the excess cookie dough, and place these scraps back in the original bowl.<br>Insert a small cutter or a thimble into half (or a few more) of the shaped cookies and rotate the cutter in a circular motion to widen the hole slightly.<br>Lift out the cutter and, using the pointed tip of a short paring knife, pick the dough out of the hole.<br>Put these pieces of dough back into the bowl with the other scraps.<br>When the cookie sheets are full, transfer them to both levels of the oven and bake for 6 to 9 minutes, switching their positions after half the baking time.<br>Check after 6 minutes.<br>When done, the cookies will be slightly more golden around the edges but the tops should be only a light golden color.<br>Remove the sheets from the oven and place the sheets with cookies with holes on the wire racks set over waxed paper.<br>Place the sheets with uncut cookies on the two other racks and let them all cool for 10 minutes.<br>Using a very thin metal turning spatula, carefully transfer the cookies to their wire racks to cool further.<br>(Wipe off the spatula after removing each cookie from the sheet.)<br>Cool, clean, and grease the cookie sheets and repeat the above procedure until all of the cookie dough has been used.<br>Once completely cool, assemble the sandwiches.<br>First, generously sift the confectioners sugar over the cookies with holes.<br>Lift and turn a hole-free cookie flat side up, and spoon a generous teaspoon of jam in the center.<br>Carefully lift a top sugared cookie and (gently now) lay it, sugared side up, on top of the jam, applying only the slightest bit of wiggling pressure so the jam plumps up through the hole.<br>Place the assembled sandwich cookie back on its rack while you continue to assemble the rest.<br>If serving soon, use a thin metal spatula to transfer the cookies to a decorative serving platter.<br>If serving later in the day of baking, or the next day, carefully transfer the cookies to a deep rectangular container (like a large roasting pan) to protect their appearance.<br>Cover the pan securely with aluminum foil and leave it at room temperature.<br>Chocolate-Filled Hearts:<br>Melt 12 ounces of semisweet or milk chocolate in either the top of a double boiler over barely simmering water, stirring constantly, or in a microwave (uncovered) for 1 minute on high power, stirring after heating until smooth.<br>Apply the chocolate as you would jam to the flat side of a cookie and sandwich them as directed.","url":"https://recipe.bluelayer.org/recipe/56621/peanut-butter-and-jam-hearts"},{"id":"56620","title":"Chocolate Oatmeal","ingredients":"oats<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Add boiling water to oatmeal, slowly to make sure that it is not too much.<br>You want it to be a little watery before you add the protein powder, because the powder soaks up a lot of moisture.<br>Add the protein powder and mix thoroughly.<br>If it is too watery, add more powder.<br>If its too thick, add more water!<br>Very simple.","url":"https://recipe.bluelayer.org/recipe/56620/chocolate-oatmeal"},{"id":"56615","title":"No-Bake Chocolate Cookies","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"In mediun bowl, combine oats, coconut and nuts,.<br>set aside.<br>in a 2 quart saucepan, combine sugar, milk, butter and cocoa.<br>cook over medium heat, stirring occasionally, until mixture come to a full boil ( 3-4 minutes ).<br>remove from heat.stir in oat mixture.<br>quickly drop mixture by rounded teaspoonfuls onto waxed paper.<br>cool completely.<br>store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/56615/no-bake-chocolate-cookies"},{"id":"56609","title":"White Chocolate Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oats<br>cherries, sweet, raw<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Line baking sheet with parchment paper.<br>Combine all dry ingredients, except sanding sugar, with the cherries (or other dried fruit) in the bowl of an electric mixer fitted with a paddle attachment.<br>Add butter, and mix on medium-low speed until the mixture resembles coarse meal.<br>Add white chocolate chips.<br>Add buttermilk and mix until just combined.<br>Turn out the mixtures onto a clean work surface.<br>With hands, pat mixture into two 16\" x 4\" rectangles that are 1/2 inches high.<br>Score rectangle into 16 triangles.<br>Cover with plastic wrap and transfer to the freezer for at least 2 hours.<br>Heat oven to 350.<br>Remove dough from the freezer and cut into triangles with a sharp knife.<br>Place scones two inches apart on the prepared baking sheet.<br>Brush scones with heavy cream and sprinkle with sanding sugar.<br>Bake until lightly golden, about 15 minutes.<br>Freezing the dough at least two hours keeps scones from spreading too much.<br>Frozen dough will keep for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/56609/white-chocolate-cherry-scones"},{"id":"56606","title":"Hot Fudge Sauce, Soda Shop Style","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>vanilla extract","directions":"Place the melted chocolate, cocoa and water in a saucepan over low heat.<br>Stir mixture until it is fully combined.<br>Add the butter, sugar, corn syrup and salt to the mixture.<br>Bring mixture to a simmer over medium heat until it thickens, about 5 minutes.<br>Remove pan heat and stir in vanilla extract.<br>Sauce may be kept under refrigeration in an airtight container for 7 days.","url":"https://recipe.bluelayer.org/recipe/56606/hot-fudge-sauce-soda-shop-style"},{"id":"56595","title":"Frozen Hot Chocolate","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>candies, marshmallows<br>mini semi-sweet chocolate baking chips,","directions":"Combine sugar, hot chocolate mix, and butter in the top of a double boiler set over gently boiling water.<br>Stir until melted and a smooth paste forms.<br>Add semisweet and white chocolate chips; continue to stir.<br>When chips begin to melt, slowly stir in 1/2 cup of the evaporated milk.<br>Stir until smooth.<br>Remove from heat and cool to room temperature.<br>Combine the chocolate mixture, the remaining evaporated milk and ice in a blender and cover.<br>Blend until smooth.<br>Pour into frosted glasses.<br>Top with whipped cream.<br>Sprinkle with additional chopped chocolate chips and mini marshmallows, if desired.","url":"https://recipe.bluelayer.org/recipe/56595/frozen-hot-chocolate"},{"id":"56590","title":"Mexican Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.<br>Cream margarine and sugar together in bowl.<br>Stir in flour, cornmeal, cinnamon and salt.<br>Pat dough into 8-inch pie pan.<br>Bake until golden, about 10 minutes.<br>Meanwhile, melt chocolates with milk in double boiler.<br>Stir until smooth.<br>When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.<br>Drizzle melted chocolate on top, allow to cool before cutting into wedges.","url":"https://recipe.bluelayer.org/recipe/56590/mexican-shortbread"},{"id":"56577","title":"No Need for Chocolate! Cocoa Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Put the heavy cream in a bowl and add the sugar.<br>Put the cocoa powder through a tea strainer to sift and add (if you don't, you'll have lumps).<br>Immerse the bowl in ice water and mix slowly at first (if you mix on high, the cocoa powder will go flying about).<br>Once you've fully blended the cocoa powder, whip to your desired stiffness (whip until it's still slightly loose, and beat again just before use).<br>And here's a chocolate banana carp cake.","url":"https://recipe.bluelayer.org/recipe/56577/no-need-for-chocolate-cocoa-chocolate-mousse"},{"id":"56572","title":"Yummy Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"For frothy hot chocolate: Bring the milk just to a boil.<br>Put the chocolate in a blender and pour in the hot milk.<br>Let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely, place a folded towel over the lid, and blend until completely mixed and frothy, about 30 seconds.<br>For unfrothy hot chocolate: Heat the milk in a saucepan until it just begins to boil.<br>Remove the pan from the heat, add the chocolate, and stir or whisk until well blended.","url":"https://recipe.bluelayer.org/recipe/56572/yummy-hot-chocolate"},{"id":"56549","title":"Chocolate Cream","ingredients":"cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate<br>sugars, granulated","directions":"Bring 1/2 cup cream to simmer in heavy small saucepan.<br>Remove from heat.<br>Add chocolate and stir until melted and smooth.<br>Cool to barely lukewarm.<br>Beat remaining 1 cup cream and sugar in large bowl to medium peaks.<br>Fold in chocolate mixture.<br>(Can be made 6 hours ahead.<br>Cover and refrigerate.)","url":"https://recipe.bluelayer.org/recipe/56549/chocolate-cream"},{"id":"56546","title":"Mounds Candy Bars Recipe elanaspantry","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave","directions":"Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate<br>Using a small paint brush, coat the bottom and sides of a mounds candy mold<br>Place mold in freezer for 10 minutes to allow chocolate to harden<br>In a small bowl, combine shredded coconut, coconut oil and agave<br>Remove mold from freezer<br>Fill chocolate lined molds with coconut mixture<br>Paint chocolate over coconut mixture to cover bars<br>Place in freezer for 10 minutes to harden<br>Remove from freezer, turn mold upside down and pop mounds out of mold<br>Serve","url":"https://recipe.bluelayer.org/recipe/56546/mounds-candy-bars-recipe-elanaspantry"},{"id":"56541","title":"Tipsy Turtle Bark","ingredients":"nuts, pecans<br>candies, caramels<br>alcoholic beverage, distilled, rum, 80 proof<br>cream, fluid, heavy whipping<br>salt, table<br>candies, semisweet chocolate","directions":"Preheat oven to 350F.<br>Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes.<br>Transfer to plate and let cool.<br>Line baking sheet with parchment or wax paper.<br>In small bowl, combine caramels, liquor, cream, and salt.<br>Microwave uncovered at medium power for 2 minutes.<br>Stir with fork.<br>Microwave at medium power for 1 additional minute.<br>Stir until smooth and set aside.<br>In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally.<br>Remove from heat, add remaining chocolate, and stir until smooth.<br>Pour half melted chocolate into small bowl and reserve.<br>Stir 1 cup nuts into remaining chocolate.<br>Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness.<br>Spoon caramel over and pat on remaining pecans.<br>Drizzle with reserved chocolate.<br>Let cool at room temperature until set, about 2 hours.<br>Do not chill.<br>Chop finished bark into irregular 1 1/2-inch chunks.<br>Store airtight at room temperature up to one month.","url":"https://recipe.bluelayer.org/recipe/56541/tipsy-turtle-bark"},{"id":"56513","title":"Rocky Road Crispy Bars","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive","directions":"Cook 1st three ingredients in saucepan until peanut butter is melted, stirring constantly.<br>Stir in the 2 1/4 cups rice krispies.<br>Spread in baking dish (9x13 size is good, or Tupperware cold cut keeper).<br>Cook chocolate chips, 1/2 cup corn syrup, 1/4 cup sugar, and butter over low heat, til butter is melted (stir constantly).<br>Stir in 2 cups cereal and marshmallows.<br>Spread over 1st layer.<br>Sprinkle with nuts.<br>Cool.","url":"https://recipe.bluelayer.org/recipe/56513/rocky-road-crispy-bars"},{"id":"56500","title":"Chocolate-Peppermint Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>peppermint, fresh<br>water, bottled, generic<br>candies, semisweet chocolate","directions":"Combine cream, crushed candy canes and water in heavy medium saucepan.<br>Stir over medium heat until candy melts.<br>Remove from heat.<br>Add chocolate and stir until melted and smooth.<br>Serve warm or at room temperature.<br>(Can be prepared 1 day ahead.<br>Cover and refrigerate.<br>Rewarm over low heat.)","url":"https://recipe.bluelayer.org/recipe/56500/chocolate-peppermint-sauce"},{"id":"56497","title":"Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>candies, semisweet chocolate","directions":"Heat the cream and butter in a saucepan over medium heat.<br>Add the chocolate, stirring, until it's melted and smooth.<br>Remove from heat and cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/56497/chocolate-sauce"},{"id":"56480","title":"Halloween Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 12 muffin tins with plastic wrap, pushing wrap down into tin to line it.<br>Divide the popcorn evenly into 2 large bowls.<br>Into one bowl of popcorn mix in warm.melted white chocolate, add 2 tablespoons of the Halloween sprinkles,and 2 tablespoons chocolate sprinkles mix gently.<br>Divide popcorn into 6 of the plastic lined cupcake tins.<br>Pressing gently to form balls.<br>Into second bowl of popcorn mix warm melted semi sweet chocolate with popcorn, add the remaing 4 tablespoons Halloween sprinkles.<br>Divide into remaining 6 plastic lined cup cake tins, forming into balls.<br>Refrigerate until.set about 30 minutes then pop.out and serve.","url":"https://recipe.bluelayer.org/recipe/56480/halloween-popcorn-balls"},{"id":"56467","title":"Dark Chocolate Bark with Pistachios, Sweetened Dried Cherries, and Pumpkin Seeds","ingredients":"nuts, pistachio nuts, raw<br>cherries, sweet, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 11\" x 17\" baking sheet with parchment paper.<br>Combine pistachios, dried cherries, and pumpkin seeds in a bowl.<br>Set aside 1/2 cup of mixture.<br>To temper chocolate: Using a microwave, place 3/4 of chocolate in a microwave-safe glass or ceramic bowl (set aside remaining chocolate).<br>Program microwave at 50 percent power.<br>With bowl uncovered, heat chocolate for 30 seconds and then stir with a rubber spatula.<br>Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, about 4 minutes total.<br>Using an instant-read thermometer, check temperature of chocolate.<br>It should be no more than 115 degrees.<br>If it hasn't reached desired temperature, continue to heat (in 10-second increments).<br>Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88 degrees to 90 degrees.<br>Chocolate is now tempered.<br>Stir nut mixture into bowl containing chocolate.<br>Using an offset spatula, spread chocolate in an even layer, about 1/4 inch thick, on the parchment.<br>Sprinkle with reserved 1/2 cup nut mixture.<br>Allow bark to cool until hard, at least 20 minutes.<br>Break into irregular pieces.<br>Wrap in gift boxes or airtight tins lined with decorative waxed paper, or place in cellophane bags and tie with ribbon.<br>Chocolate bark will last several weeks.","url":"https://recipe.bluelayer.org/recipe/56467/dark-chocolate-bark-with-pistachios-sweetened-dried-cherries-and-pumpkin-seeds"},{"id":"56463","title":"X-Rated","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>grapefruit juice, white, raw<br>chocolate, dark, 70-85% cacao solids","directions":"Fill a cocktail glass to the rim with crushed ice.<br>Pour absolut vodka, grapefruit juice and white cacao liqueur into a shaker.<br>Fill the shaker with ice cubes and shake it until the shaker is very cold.<br>Strain the drink into two cocktail glasses.","url":"https://recipe.bluelayer.org/recipe/56463/x-rated"},{"id":"56454","title":"Creamy Rich Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>butter, without salt<br>vanilla extract","directions":"In a small saucepan heat chocolate and milk on low, stirring until melted.<br>Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool.<br>Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken.<br>Pour into a greased 8-by-8-inch pan and let cool.<br>Cut into cubes.","url":"https://recipe.bluelayer.org/recipe/56454/creamy-rich-chocolate-fudge"},{"id":"56453","title":"Chocolate Doughnut Glaze","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated","directions":"Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.<br>Decrease the heat to low, add the chocolate, and whisk until melted.<br>Turn off heat, add the powdered sugar, and whisk until smooth.<br>Place the mixture over a bowl of warm water and dip the doughnuts immediately.<br>Allow glaze to set for 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/56453/chocolate-doughnut-glaze"},{"id":"56445","title":"Chocolate Butter Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>water, bottled, generic<br>salt, table<br>sugars, powdered<br>vanilla extract","directions":"Melt chocolate over very low heat.<br>Add butter and melt.<br>Remove from heat and add hot water (or cream or coffee) and salt.<br>Gradually add vanilla, then confectioners' sugar until desired texture is reached.","url":"https://recipe.bluelayer.org/recipe/56445/chocolate-butter-icing"},{"id":"56425","title":"Warm Chocolate-Caramel Coffee","ingredients":"vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Place flavored instant coffee in cup or mug.<br>Stir in hot milk until instant coffee is completely dissolved.<br>Add toppings; stir until well blended.<br>Top with thawed COOL WHIP Whipped Topping, if desired.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/56425/warm-chocolate-caramel-coffee"},{"id":"56424","title":"Hot Fudge Ooze Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>water, bottled, generic","directions":"Grease a 9-inch pan.<br>Preheat oven to 350 degrees F.<br>In a large bowl, mix flour, sugar, baking powder, 2 tablespoons of unsweetened cocoa powder, and salt.<br>Stir in milk and melted butter.<br>Blend in chocolate chips and then spread the mixture into the pan.<br>In a medium bowl, stir together brown sugar and the remaining 4 tablespoons of cocoa powder.<br>Sprinkle over mixture but do not mix it in!<br>Pour the hot water over the unbaked mixture.<br>Do not stir!<br>Bake for 40 to 45 minutes.<br>Serve warm with the chocolate sauce from the bottom of the pan.<br>Serve with ice cream, if desired.","url":"https://recipe.bluelayer.org/recipe/56424/hot-fudge-ooze-cake"},{"id":"56423","title":"Double Chocolate Chip Frappe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>vanilla extract","directions":"Blend ingredients until smooth.<br>Top off with whipped cream and extra chocolate syrup (optional).","url":"https://recipe.bluelayer.org/recipe/56423/double-chocolate-chip-frappe"},{"id":"56417","title":"Healthy fluffy pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>sugars, granulated<br>oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Mix together all the dry ingredients.<br>Mix together all the wet ingredients and whisk well together.<br>Add the wet to the dry ingredients and mix well..although dont over whisk.<br>Add a little water if you think its too thick but dont make it too runny.<br>Heat a pan at medium to medium-high heat.<br>Once the pan is hot enough pour 1/4 cup onto the pan and spread it lightly using a laddle.<br>Once bubbles form and start popping flip it over.<br>Dont increase the heat as they will burn fast.<br>Serve with whatever toppings you like.<br>(Honey, cream cheese, maple syrup, chocolate syrup, whipped cream or fresh fruit).<br>Enjoy!!<br>!","url":"https://recipe.bluelayer.org/recipe/56417/healthy-fluffy-pancakes"},{"id":"56409","title":"Chocolate Chip Peanut Butter Haystacks Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>noodles, egg, dry, unenriched","directions":"Makes 2 1/2 dozen.<br>Place chips and peanut butter in a 2 qt bowl.<br>Cover with plastic wrap and microwave 3 to 5 min till most of chips are soft and shiny.<br>Stir in chow mein noodles with a rubber spatula and blend well.<br>Drop by spoonsful onto wax paper.<br>Cold till set.","url":"https://recipe.bluelayer.org/recipe/56409/chocolate-chip-peanut-butter-haystacks-recipe"},{"id":"56399","title":"Seven Layer Cheesecake Recipe","ingredients":"strawberries, raw<br>sugars, granulated<br>cornstarch","directions":"Strawberry Filling: Bring all ingredients to boil, stirring constantly, crushing berries with back of spoon.<br>Pour in bowl and cold.<br>Crust: Position rack in lowest 1/3 of oven and preheat to 350 degrees.<br>Butter 9 inch spring-form pan with 2 1/2 inches sides.<br>Blend cookies in processor about 3 min.<br>With machine running, add in butter, water, and vanilla through feed tube till mix adheres to side of work bowl.<br>Press into bottom and sides (1 3/4 inch up) of pan.<br>Chill 15 min.<br>Bake crust 10 min.<br>Transfer pan to rack and cold.<br>Reduce oven to 325 degrees.<br>Pour melted chocolate into bottom of crust.<br>Spread with back of spoon.<br>Refrigerate10 min till hard.<br>Cheesecake Batter: Using electric beaters, beat cream cheese in large bowl till smooth.<br>Gradually add in sugar and beat till fluffy.<br>Add in Large eggs and vanilla; beat till smooth.<br>Ladle half of filling into crust.<br>Place cake on baking sheet.<br>Bake about 35 min (barely set).<br>Cold 20 min.<br>Leave oven on.<br>Gently ladle remaining cheesecake batter over strawberry layer, beginning at outer edge (filling will be higher than crust sides).<br>Bake till edges are set, about 50 min.<br>Prepare Topping: Mix lowfat sour cream, sugar, and vanilla.<br>Cold cake 5 min.<br>Spoon on topping.<br>Bake 10 min.<br>Transfer cake to rack.<br>Run knife around edge.<br>Chill overnight.<br>Heat chocolate and drizzle attractively over cake.","url":"https://recipe.bluelayer.org/recipe/56399/seven-layer-cheesecake-recipe"},{"id":"56390","title":"Cereal Ice Cream Squares","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>ice creams, vanilla","directions":"Line 8- or 9-inch square pan with waxed paper.<br>Evenly sprinkle half the cereal into bottom of pan.<br>Carefully spoon ice cream onto cereal pressing down lightly; smooth top with spatula.<br>Sprinkle with remaining cereal; press down lightly.<br>Freeze until firm, about 2 hours.<br>Cut into squares or bars.<br>Decorate with raisins, nuts, candies or chocolate chips, if desired.<br>Makes 9 squares.","url":"https://recipe.bluelayer.org/recipe/56390/cereal-ice-cream-squares"},{"id":"56389","title":"More Than Just Gorp!","ingredients":"oil, corn, peanut, and olive<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded<br>candies, white chocolate","directions":"Mix all ingredients together and store in an airtight container!","url":"https://recipe.bluelayer.org/recipe/56389/more-than-just-gorp"},{"id":"56387","title":"Chocolate-Almond Butter Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>honey<br>salt, table<br>candies, semisweet chocolate<br>nuts, almonds<br>vanilla extract","directions":"Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine.<br>Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.<br>Remove from heat and add chocolate, almond butter, and vanilla.<br>Stir until chocolate is melted and sauce is smooth.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/56387/chocolate-almond-butter-fudge-sauce"},{"id":"56369","title":"Italian Donuts","ingredients":"oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>house of pasta, pizza dough,<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.<br>Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.<br>Roll out the dough on a lightly floured surface to 1/2-inch thickness.<br>Using a floured 2-inch cookie cutter, cut out doughnut rounds.<br>Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.<br>Gather the dough scraps and re-roll to cut out more doughnuts.<br>Whisk the sugar and cinnamon in a medium bowl to blend.<br>Set the cinnamon-sugar aside.<br>When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.<br>Using a slotted spoon, transfer the doughnuts to paper towels to drain.<br>Cool slightly.<br>While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.<br>Serve warm.<br>Alternately, cool the fried doughnuts to room temperature.<br>Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.<br>Set aside until the chocolate sauce comes to room temperature but does not set.<br>Dip 1 side of each doughnut into the chocolate mixture.<br>Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/56369/italian-donuts"},{"id":"56368","title":"Chocolate Covered Espresso Beans","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>beans, snap, green, raw","directions":"Melt 1/2 cup chocolate chips in a double boiler over low heat to keep from burning the chocolate.<br>You can also melt it in the microwave, but remember to stir it every 15-30 seconds.<br>After it is smooth, turn off the heat and let it cool for a minute, then mix in about 1/3 cup of the roasted coffee beans and stir.<br>With a spoon or fork, lay the coffee beans out on some wax paper on a tray, making sure they are all separated from each other.<br>Let them cool there, or put them in the freezer to speed things up.<br>If you would like more chocolate on them, or just for looks, drizzle some white or other chocolate over them.<br>Let them cool completely.<br>Separate them into a bowl or bag, and then dust them with powdered sugar or cocoa powder if you chose.<br>Chocolate covered coffee beans are a quick way to melt your valentines heart.<br>Find a cute heart shaped tin or some lovely red ribbon to tie up a bag and you are well on your way to the perfect gift.<br>Whip up a batch and indulge yourself!","url":"https://recipe.bluelayer.org/recipe/56368/chocolate-covered-espresso-beans"},{"id":"56362","title":"Turtle Bars","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large mixing bowl, beat butter and sugar until smooth.<br>Gradually add flour; beat until crumbly.<br>Press firmly into an ungreased 13x9x2-inch baking pan.<br>Arrange pecans over crust.<br>In a small heavy saucepan, combine butter and brown sugar.<br>Bring to a boil; boil for 1 minute or until smooth, stirring constantly.<br>Pour over pecans.<br>Bake at 350F for 18-22 minutes or until bubbly.<br>Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes.<br>Spread chocolate but allow some chips to remain whole.<br>Cool completely; cut into small squares.<br>Yield: about 8 dozen.","url":"https://recipe.bluelayer.org/recipe/56362/turtle-bars"},{"id":"56352","title":"Banana Bread Dip","ingredients":"bananas, raw<br>lemon juice, raw<br>vanilla extract<br>salt, table<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the bananas and lemon juice, blending well.<br>Add all of the other ingredients, blending well.<br>Serve immediately.<br>SUGGESTED DIPPERS: fresh or dried fruit, pound cake cubes, vanilla wafers","url":"https://recipe.bluelayer.org/recipe/56352/banana-bread-dip"},{"id":"56346","title":"Pumpkin Oatmeal","ingredients":"oats<br>beverages, almond milk, unsweetened, shelf stable<br>water, bottled, generic<br>pumpkin, raw<br>honey<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan bring oats, almond milk and water to a boil.<br>As soon as the liquid begins boiling stir and turn the heat down to medium-low.<br>As the oats are cooking stir every once in a while to prevent sticking to the bottom of the pan.<br>When most of the liquid has absorbed stir in the pumpkin puree, followed by the honey.<br>Continue cooking until the oatmeal reaches your desired consistency.<br>You can use the timing on the container of oats as a guideline.<br>Eat plain, or top with the optional chopped nuts and/or chocolate chips.","url":"https://recipe.bluelayer.org/recipe/56346/pumpkin-oatmeal"},{"id":"17047","title":"Berries With Pistachios","ingredients":"butter, without salt<br>nuts, pecans<br>nuts, pistachio nuts, raw<br>salt, table<br>spices, nutmeg, ground<br>raisins, seeded<br>goji berries, dried<br>orange juice, raw","directions":"In a large skillet over medium heat, melt butter.<br>Add pecans, pistachios, salt and nutmeg.<br>Cook, stirring, for 10-15 minutes.<br>Let cool.<br>Just before serving, toss with chocolate covered raisins, dried berries and orange peel.","url":"https://recipe.bluelayer.org/recipe/17047/berries-with-pistachios"},{"id":"56337","title":"White Chocolate Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Place chocolate in the top of a double boiler (or make your own double boiler by setting a heat-proof bowl over a pot with 1-inch of water) over high heat.<br>Bring the water to a boil and then reduce stove heat to low.<br>Continuously stir the chocolate until completely melted.<br>Remove bowl from the heat and place on a heatproof surface.<br>Using a small spoon, paint the melted chocolate all over the insides of 10 tin foil muffin liners (the tinfoil cups are easier to peel off than the paper cups).<br>The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact.<br>You will not use all of the melted chocolate in this step.<br>Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes.<br>You can also complete this step the night before.<br>In a small bowl, stir together the White Chocolate Wonderful peanut butter and vanilla extract until smooth.<br>Using a mini ice cream scoop or a small spoon, evenly divide the peanut butter between the hardened chocolate cups.<br>Smooth the top to create an even surface.<br>If the remaining melted chocolate has hardened too much, simply repeat steps 1-2.<br>Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.<br>Chill in the refrigerator until set, about 1-2 hours.<br>Unwrap cups and enjoy!<br>You can also store in an airtight container in the fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/56337/white-chocolate-peanut-butter-cups"},{"id":"56334","title":"Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large bowl, beat together sugar, butter, vanilla, and milk until smooth.<br>If necessary, add more milk until frosting is spreading consistency.<br>If desired, add a few drops of food coloring.<br>Stir to blend.<br>For chocolate, melt 2 squares unsweetened chocolate over very low heat until melted.<br>Stir into frosting.","url":"https://recipe.bluelayer.org/recipe/56334/buttercream-frosting"},{"id":"56330","title":"Creamy Hot Cocoa Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Add all of the ingredients to the bowl of your food processor or blender.<br>Process the ingredients until the white chocolate is finely ground.<br>Store the dry mix in an airtight container for up to 3 months.<br>This makes a terrific holiday gift.<br>Just pack in an airtight jar and tie a bow around the lid.<br>Make sure to include instructions.<br>Instructions for one serving of hot cocoa: Add 3 heaping teaspoons of the cocoa mix into an 8-ounce mug.<br>Add hot water or hot milk and stir to combine (milk will make it extra-creamy, but it will still be creamy with just water).<br>Top with a generous portion of whipped cream, chocolate shavings, and/or mini marshmallows (they even make the super tiny, firmer marshmallows reminiscent of the processed package hot cocoa).<br>Recipe adapted from Cooks Country, via The Sisters Cafe.","url":"https://recipe.bluelayer.org/recipe/56330/creamy-hot-cocoa-mix"},{"id":"56325","title":"Chocolate Syrup","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract","directions":"Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer.<br>Remove from heat and stir the vanilla into the sauce.<br>Serve warm or cover and refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/56325/chocolate-syrup"},{"id":"56318","title":"PB oatmeal chocolate chip cookies","ingredients":"sugars, brown<br>butter, without salt<br>peanut butter, smooth style, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Cream brown sugar, margarine (or butter), peanut butter and buttermilk together.<br>Combine flour, oats, baking powder, salt in a separate bowl.<br>Add dry ingredients to creamed ingredients and mix into a smooth dough.<br>Stir in chocolate chips.<br>Drop dough by teaspoonfuls onto non-stick cookie sheet and flatten with a fork for a criss-cross pattern.<br>Bake for 8- 10 minutes.<br>Remove cookies from baking sheet and cool.<br>Store in an air-tight container to keep the cookies moist.","url":"https://recipe.bluelayer.org/recipe/56318/pb-oatmeal-chocolate-chip-cookies"},{"id":"56306","title":"Michael's Chocolate Ganache","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Grate the chocolate using a cheese grater.<br>This works better than chopping it into small pieces.<br>The large hole on the cheese grater is fine.<br>The goal is to get the choclate into small uniform pieces that will melt easily.<br>Place the grated chocolate into a medium sized bowl, at least a 2- quart size.<br>Bring the heavy cream to a boil, over medium heat, while sirring often.<br>Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.<br>Once the cream has boiled, pour it slowlly over the grated chocolate.<br>Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts.<br>You want to stir slowly so you do not get air bubbles in the chocolate.<br>Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.<br>If you are using it as a chocolate pour, you may want to wait only 15 minutes.<br>Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.<br>At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire.<br>I have used it for cakes, pastries, and dipping fresh strawberries.","url":"https://recipe.bluelayer.org/recipe/56306/michaels-chocolate-ganache"},{"id":"56292","title":"Marshmallow Slice","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>orange juice, raw<br>orange juice, raw<br>cream, whipped, cream topping, pressurized<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Grease and line 18 cm square cake pan.<br>Process biscuits till crushed, add butter and coconut.<br>Process to combine.<br>Press mixture firmly into pan.<br>Cook mallows milk and sugar in saucepan over low heat.<br>Cook and stir till marshmallows have melted.<br>Stir in zest and juice, cool to room temperarture.<br>In a mixing bowl beat cream til soft peaks form.<br>Fold cream into marshmallow mixture.<br>Pour over slice, sprinkle with toasted coconut.<br>Chill overnight.","url":"https://recipe.bluelayer.org/recipe/56292/marshmallow-slice"},{"id":"56268","title":"Chocolate Frosting for Devil's Food Cake","ingredients":"butter, without salt<br>salad dressing, mayonnaise, regular<br>candies, semisweet chocolate<br>sugars, powdered<br>salt, table","directions":"Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes.<br>With the mixer on low, slowly add the melted chocolate.<br>Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.<br>Turn off the mixer and add one-third of the sugar.<br>Mix on low to combine, stopping to scrape down the sides of the bowl.<br>Repeat until all of the sugar has been incorporated.<br>Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.<br>Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week.<br>Bring to room temperature before using chilled frosting.","url":"https://recipe.bluelayer.org/recipe/56268/chocolate-frosting-for-devils-food-cake"},{"id":"56265","title":"Variety Scones","ingredients":"cream, sour, cultured<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cream, whipped, cream topping, pressurized<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>vanilla extract<br>orange juice, raw<br>water, bottled, generic<br>nuts, almonds","directions":"In a small bowl, blend the sour cream and baking soda and egg, and set aside.<br>Pour flour, baking powder, salt, sugar, and cream of tartar into food processor.<br>Cut very cold butter into slices and add to flour.<br>Pulse until crumbly.<br>Add sour cream mixture to flour/butter mix.<br>Pulse until somewhat mixed.<br>(If no food processor: in a large bowl, mix the dry ingredients.<br>Cut in the butter.<br>Stir the sour cream mixture and egg into the flour mixture until just moistened.<br>).<br>Add fruit and/or nuts.<br>Good combinations include craisins and orange rind (1-2 T) with orange glaze, dried cherries and chocolate chips with an almond glaze, dried blueberries with vanilla glaze.<br>I'm sure you can come up with wonderful combinations!<br>Leave them in the comments!<br>Flour board and knead a few times.<br>Divide dough into four sections for large scones, six sections for smaller scones.<br>Roll each section out into a 3/4 inch thick circle.<br>Cut into 6 or 8 wedges and place them on greased baking sheet.<br>Bake 12 to 15 minutes at 350 degrees, until light golden brown.<br>After 10 min of cooling, glaze if desired.","url":"https://recipe.bluelayer.org/recipe/56265/variety-scones"},{"id":"56261","title":"Maple Pumpkin Chocolate Chip Energy Bars","ingredients":"beans, snap, green, raw<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>salt, table<br>oats<br>wheat flour, white, all-purpose, unenriched<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>In a food processor, combine the beans, pumpkin, syrup, spice, and salt and blend until very smooth.<br>Add the flour and pulse to combine.<br>Add the oats and pulse to combine.<br>Transfer to a large bowl.<br>Add the cereal and chocolate chips, ans stir to combine.<br>If the mixture seems spreadable, you're good.<br>If it's too dry, add 1/4 c water.<br>If too runny, add an additional 1/4 c flour.<br>Grease a 9x13 pan.<br>Spread the mixture in the pan.<br>Have a small cup of water nearby and dip your spatula in the water to make it easier to spread the mixture in the pan, or pat it out with your hands.<br>Bake for 15 to 18 minutes.<br>Let cool and then cut into 1-2-inch squares.<br>Remove from the pan, wrap individually in plastic wrap and keep in refrigerator.","url":"https://recipe.bluelayer.org/recipe/56261/maple-pumpkin-chocolate-chip-energy-bars"},{"id":"56260","title":"The Nest Best Thing","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>noodles, egg, dry, unenriched","directions":"Melt the chocolate with the oil in a large heatproof bowl over a saucepan of hot (not boiling) water.<br>Add the noodles &amp; stir until coated.<br>Drop into 4 piles on a baking sheet lined with wax paper.<br>Use your fingers to shape into nests about 3 inches in diameter.<br>Refrigerate until firm, about an hour.<br>Fill with candied eggs.<br>They can be stored in a cool place in an air tight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/56260/the-nest-best-thing"},{"id":"56259","title":"Hot Fudge Sauce","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine ingredients in a small saucepan.<br>Cook and stir over low heat until smooth.<br>Serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/56259/hot-fudge-sauce"},{"id":"56255","title":"Three Layered Chocolate Terrine","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Chop the chocolate into small pieces and place in three seperate bowls.<br>Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.<br>Pour 1 cup over the milk chocolate.<br>And 3/4 cup over the white chocolate.<br>Whisk each chocolate until smooth.<br>Cover each bowl with plastice wrap and cool to room temperature.<br>Refrigerate until thick, but not hardened, about 2 1/2 hours.<br>Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.<br>Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.<br>Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.<br>Remove the plastice wrap and repeat with the other chocolates.<br>Cover the pan wit plastic wrap and freeze overnight.<br>Remove the Terrine from the freezer 15 minutes before serving.<br>Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/56255/three-layered-chocolate-terrine"},{"id":"56251","title":"Low Carb Chocolate Peanut Butter Fudge","ingredients":"cheese, parmesan, hard<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt","directions":"Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.<br>Melt chocolate in separate bowl until creamy.<br>Combine chocolate with cream cheese mixture and whisk in Splenda and cream.<br>Pour into buttered glass pan and chill at least 4 hours.<br>Cut into 16 squares and enjoy.<br>Note that this recipe yields a more \"gooey\" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/56251/low-carb-chocolate-peanut-butter-fudge"},{"id":"56249","title":"Protein Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>beverages, protein powder whey based","directions":"Stir dry ingredients together in mixing bowl.<br>Add cream and mix well on low speed for about a minute.<br>Switch to High Speed and mix for about 2 minutes until mixture begins to firm and turn into mousse.<br>Spoon into bowl and refrigerate.","url":"https://recipe.bluelayer.org/recipe/56249/protein-chocolate-mousse"},{"id":"56237","title":"Brownie Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat.<br>Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted.<br>Pour immediately over warm brownies.","url":"https://recipe.bluelayer.org/recipe/56237/brownie-frosting"},{"id":"56227","title":"Chocolate Butter Cream II","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, beat butter until smooth with electric blender.<br>Slowly beat in powdered sugar 1/3 cup at a time.<br>Add milk.<br>Beat in cocoa.<br>Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/56227/chocolate-butter-cream-ii"},{"id":"56226","title":"Marmalade Flavored Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>cream, fluid, heavy whipping<br>jams and preserves, apricot<br>milk, canned, condensed, sweetened","directions":"Place a colander lined with paper towels in a bowl.<br>Place the yogurt on top of the paper towels and leave overnight to drain.<br>450g of yogurt will reduce by half to about 210g.<br>Combine heavy cream and marmalade jam together in a bowl and whip together with a whisk or mixer.<br>The jam makes it thicken quickly.<br>When soft peaks form, add the condensed milk and whip more.<br>When soft peaks have formed once more, add the drained yogurt and mix it all together well.<br>Pour the mixture into a shallow container and flatten.<br>Use plastic wrap to cover the container well and chill in the freezer.<br>After that, it'll be all done once it hardens.<br>I left it in the freezer for one night.<br>Don't worry, it stays soft even if you don't mix it while freezing.<br>But if you want it to freeze and harden quickly, it might be best to mix it up occasionally.<br>Even if it gets pretty hard, once you take it out it will soften up quickly, which makes it easy to serve.<br>This refreshing and rich marmalade flavor is just absolutely delicious It tastes like cream cheese ice cream.<br>When it starts to melt a little bit you can enjoy both the creamy and icy feel of the frozen yogurt and it's delicious.<br>You can add chocolate chips too.","url":"https://recipe.bluelayer.org/recipe/56226/marmalade-flavored-frozen-yogurt"},{"id":"56222","title":"The Chunky Chocolate Spring Roll","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In saucepan over low heat, melt chocolate and white chocolate chips, stirring constantly until smooth.<br>Remove from heat.<br>Mix in marshmallows and cereal until well coated.<br>Turn out onto waxed paper and shape into 18 inch log by bringing long sides of waxed paper together and pressing firmly.<br>Wrap tightly in the waxed paper and chill until firm, about 1 hour; slice.<br>Let stand 10 minutes at room temperature for easier slicing after longer chilling.","url":"https://recipe.bluelayer.org/recipe/56222/the-chunky-chocolate-spring-roll"},{"id":"56212","title":"Chocolate Walnut Gelato","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>orange juice, raw<br>nuts, walnuts, english","directions":"In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly.<br>Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute.<br>Remove from heat and stir in chocolate until melted.<br>Let cool completely.<br>Stir in orange zest and california walnuts.<br>Cover and refrigerate until completely cold, about 4 hours.<br>Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours.<br>Break into chunks; puree in food processor.<br>Pack into airtight container and freeze until firm, about 1 hour.<br>Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer's instructions.<br>Chef's Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate.","url":"https://recipe.bluelayer.org/recipe/56212/chocolate-walnut-gelato"},{"id":"56210","title":"Double Chocolate Brownie Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine pancake mix, cocoa and sugar in large bowl.<br>Stir in water with wire whisk until large lumps disappear.<br>Add walnuts and chocolate chips.<br>Stir until evenly mixed.<br>Let batter rest for five minutes.<br>Cook according to package directions.<br>Serve with warm syrup.","url":"https://recipe.bluelayer.org/recipe/56210/double-chocolate-brownie-pancakes"},{"id":"56177","title":"Chocolate covered pretzel popcorn!!","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pop popcorn kernels in air popper, if you do not have an air popper just use a brown paper bag.<br>Put kernels in the bag and fold the top over a few times.<br>Pop on highbin microwave for 2-3 min.<br>Listen carefully, when popping gets less n less, about 1-2 pops a second remove from microwave and dump in large bowl.<br>Remove all un-popped kernels!!!<br>!<br>Mix popcorn with pretzels.<br>Pour melted white chocolate over and stir very gently.<br>Careful not to stir too long, chocolate will harden.<br>Pour popcorn onto 2 parchment paper lined cookie sheets.<br>Drizzle with melted milk chocolate.<br>Put into fridge for 10 min.<br>Remove and break up any large pieces.<br>Store in an airtight container.<br>Or if you wanna use for treats, pack in small cellophane bags.<br>You can add other things to this as well.<br>We have added crushed up lays chips, or peanuts.<br>Could also use whatever chocolate you prefer.<br>Possibilities are endless!<br>!","url":"https://recipe.bluelayer.org/recipe/56177/chocolate-covered-pretzel-popcorn"},{"id":"56173","title":"Awesome Almond Bark","ingredients":"nuts, almonds<br>candies, semisweet chocolate","directions":"Toast the almonds in a 9\"x 13\" pan at 350 degrees for 5 to 10 minutes.<br>Melt chocolate in a double boiler over hot, not boiling water stirring until smooth.<br>Pour chocolate over almonds.<br>Spread evenly and chill until hardened.<br>Break into pieces and store in a cool place.","url":"https://recipe.bluelayer.org/recipe/56173/awesome-almond-bark"},{"id":"56164","title":"Chocolate Chip Cookie Milkshake","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"PLACE ice cream, cookies and milk in blender and cover.<br>Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/56164/chocolate-chip-cookie-milkshake"},{"id":"56162","title":"Milk Chocolate Florentine Cookies (Faster Nestle Version)","ingredients":"butter, without salt<br>oats<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 375F Line baking sheets with foil.<br>(a must).<br>MELT butter in medium saucepan; remove from heat.<br>Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.<br>Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets.<br>Spread thinly with rubber spatula.<br>BAKE for 6 to 8 minutes or until golden brown.<br>Cool on baking sheets on wire racks.<br>Peel foil from cookies.<br>MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.<br>Morsels may retain some of their original shape.<br>If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.<br>Spread thin layer of melted chocolate onto flat side of half the cookies.<br>Top with remaining cookies to make sandwiches.","url":"https://recipe.bluelayer.org/recipe/56162/milk-chocolate-florentine-cookies-faster-nestle-version"},{"id":"56128","title":"Grandma's Shortbread Cookies","ingredients":"cornstarch<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt","directions":"Sift together corn starch, icing sugar and flour.<br>With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.<br>Shape into 1 inch (2.5 cm) balls.<br>Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.<br>Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.<br>Decorate with candied cherries, colored sprinkles or nuts if desired.<br>Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.<br>Cool on wire rack.<br>Tips:.<br>Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie.<br>ETA: Sadielady reminded that I forgot to mention the type of butter.<br>Please forgive the D'oh moment.<br>Please use unsalted butter.<br>I never ever add salt.<br>Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.<br>You can \"nuke\" aka microwave the butter to soften it rather than letting it sit out.<br>It saves time and won't alter the taste.<br>Just make sure you don't melt it.<br>If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).<br>To make Crescents:.<br>Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.<br>Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.<br>Twist into crescent shapes.<br>When baked and cool, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/56128/grandmas-shortbread-cookies"},{"id":"56127","title":"Crunchy Chocolate Chip Peanut Butter Snack Bites","ingredients":"peanut butter, smooth style, without salt<br>honey<br>oats<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix peanut butter and honey in medium bowl until blended.<br>Stir in remaining ingredients.<br>Refrigerate 30 min.<br>Roll into 20 (1-inch) balls, using about 2 Tbsp.<br>for each.","url":"https://recipe.bluelayer.org/recipe/56127/crunchy-chocolate-chip-peanut-butter-snack-bites"},{"id":"56123","title":"Fudgy Chocolate Frosting","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>salt, table","directions":"In a 2-3 quart saucepan over medium heat, melt the oil.<br>Stir in the sugar and cocoa powder.<br>Stir in creamer.<br>Heat, stirring almost constantly, until mixture is smooth and hot, but not boiling.<br>Remove from heat and stir in vanilla and salt.<br>Set aside to cool to room temperature, until thick enough to spread.","url":"https://recipe.bluelayer.org/recipe/56123/fudgy-chocolate-frosting"},{"id":"56106","title":"Visions of Sugarplums","ingredients":"dates, deglet noor<br>raisins, seeded<br>cherries, sweet, raw<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>orange juice, raw<br>sugars, brown","directions":"Place dates and raisins in a food processor.<br>Add the cherries, apricots, chocoate chips and walnuts.<br>Pulse several times to chop coarsely.<br>Add the orange juice and pulse until the mixture holds together.<br>Form into 1 inch balls and roll in sugar.<br>Cover and refrigerate until firm.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/56106/visions-of-sugarplums"},{"id":"56088","title":"Pistachio Shortbread with Chocolate Ganache","ingredients":"oats<br>nuts, pistachio nuts, raw<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Preheat oven to 450 degrees F. Place oats in food processor and pulse until they become a fine powder, about 5 pulses.<br>Set aside.<br>Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well.<br>Set aside in a small bowl.<br>Repeat with last remaining 1/4 cup but only pulse until they are small pieces.<br>These will be the used as the pistachio coating on top of the chocolate ganache.<br>In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios.<br>Turn mixer on low to combine.<br>Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.<br>Line a baking sheet with parchment paper.<br>Place a closed springform pan on top.<br>Spread dough into springform pan, evenly.<br>Unlock spring form pan but leave it in place on baking sheet.<br>This will ensure the dough doesnt spread too far.<br>Using a round cookie cutter, remove a circle of the center of the shortbread dough.<br>Set disk of dough outside the spring form pan and bake as directed.<br>Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.<br>Remove baking sheet from oven and remove springform pan from baking sheet.<br>Using a sharp knife, score the shortbread into 16 wedges.<br>Place baking sheet with shortbread back into the oven.<br>Turn OFF the oven, leaving shortbread in there to cool.<br>Make sure the oven is propped slightly open to allow to cool, about 1 hour.<br>Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.<br>Break shortbread along the scored lines you created previously.<br>To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl.<br>Place about 1 cup of water into the saucepan and cover with bowl.<br>Heat water until it is just simmering.<br>Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.<br>Once the chocolate has just melted, remove immediately from the heat.<br>Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top.<br>Set on a baking sheet lined with parchment paper to cool and harden.<br>Repeat with remaining shortbread.<br>Devour.","url":"https://recipe.bluelayer.org/recipe/56088/pistachio-shortbread-with-chocolate-ganache"},{"id":"56063","title":"Chocolate Flowers","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Melt chocolate coating and chocolate over hot water.<br>Remove and add corn syrup.<br>Allow to sit at room temperature overnight.<br>The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds.<br>Remove from freezer and cut out chocolate into circles the size of a quarter.<br>Using 4 to 8 circles, shape into petals and attach to form blossom.<br>Return to freezer for 3 or 4 minutes.<br>The flowers will now hold their shape.<br>Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots.<br>Refrigerate until serving time.","url":"https://recipe.bluelayer.org/recipe/56063/chocolate-flowers"},{"id":"56037","title":"Oregon Trail Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>peaches, yellow, raw<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Note: all ingredient amounts are estimated.<br>Please feel free to adjust the proportions to your preference.<br>The ingredient's list is merely a basic guideline.<br>In a large bowl combine all ingredients and mix well.<br>Transfer to an airtight container.<br>Prep time does not include roasting the seeds/nuts.","url":"https://recipe.bluelayer.org/recipe/56037/oregon-trail-mix"},{"id":"56035","title":"Chocolate-Topped Pecan Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>oats<br>nuts, pecans<br>orange juice, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>syrups, corn, light<br>cream, fluid, heavy whipping","directions":"Heat oven to 325F.<br>Line cookie sheets with parchment paper.<br>Set aside.<br>Combine flour, brown sugar, oats, pecans, orange zest and baking powder in bowl.<br>Combine melted butter, corn syrup and whipping cream in another bowl.<br>Stir butter mixture into flour mixture; mix well.<br>Drop dough by rounded teaspoonfuls, 4 inches apart, onto prepared cookie sheets.<br>Bake 7-8 minutes or until edges are golden brown and bubbly.<br>Cool completely on parchment paper.<br>Spread flat-side of each cookie with melted chocolate using a pastry brush or spatula.<br>Place onto clean parchment paper or waxed paper, chocolate-side up.<br>Let stand until chocolate has set.","url":"https://recipe.bluelayer.org/recipe/56035/chocolate-topped-pecan-lace-cookies"},{"id":"56018","title":"Chocolate Crunch Cookies","ingredients":"butter, without salt<br>vanilla extract<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat butter, vanilla extract and sugar in a small bowl with an electric mixer until smooth.<br>Stir in combined sifted flour, cocoa and bicarbonate of soda, and milk chocolate.<br>Mix until combined.<br>Roll level tablespoons of the mixture into balls.<br>Place 4cm apart on oven trays lined with baking paper.<br>Flatten each one with a fork to form a criss cross pattern.<br>Cook in a moderately slow oven (160 degrees celsius) for about 10 minutes or until lightly browned.<br>Allow to cool on trays.","url":"https://recipe.bluelayer.org/recipe/56018/chocolate-crunch-cookies"},{"id":"56012","title":"Chocolate Cereal Sandwiches","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>margarine, regular, 80% fat, composite, stick, without salt<br>water, bottled, generic<br>vanilla extract<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease 9x13 inch pan.<br>In small saucepan, combine all filling ingredients except vanilla, cook over low heat, stirring constantly, until melted.<br>Stir in vanilla, set aside.<br>In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup, cook over low heat, stirring occasionally, until melted.<br>Remove from heat.<br>Add cereal, stir until well coated.<br>With metal spatula, spread half of cereal in greased pan.<br>Spread filling over cereal mixture.<br>Press remaining cereal mixture over top.<br>Refrigerate at least 10 minutes.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/56012/chocolate-cereal-sandwiches"},{"id":"56006","title":"No-Bake Chocolate Fudge Cookies","ingredients":"oats<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Line a 13 x 18 cookie sheet with a baking mat or parchment paper.<br>Set it aside.<br>Measure 3 cups of rolled oats into a medium bowl and set aside.<br>Add sugar, butter, milk, and cocoa powder into a medium saucepan.<br>Melt over medium heat just until everything becomes smooth and is well combined.<br>Stir occasionally.<br>When everything is melted together, turn heat up to medium high and watch for mixture to come to a rolling boil.<br>Boil for 1 to 1 1/2 minutes, stirring constantly once it gets to the boiling stage.<br>The mixture should not stop boiling when you stir it.<br>Remove pan from heat and pour chocolate over the rolled oats.<br>Add peanut butter and vanilla extract and stir to combine.<br>Drop heaping tablespoons of batter onto lined cookie sheet.<br>Shape as desired.<br>Let them cool and enjoy!<br>This recipe was passed down to me from Ruth Benner AKA my Nana Ruth.","url":"https://recipe.bluelayer.org/recipe/56006/no-bake-chocolate-fudge-cookies"},{"id":"56005","title":"Chocolate Fudgy Truffles","ingredients":"candies, semisweet chocolate<br>milk, canned, condensed, sweetened<br>cocoa, dry powder, unsweetened","directions":"In medium bowl, combine melted chocolate and sweetened condensed milk.<br>Stir until very smooth.<br>Refrigerate for 1 hour (or freeze for 10 to 15 minutes) or until firm enough to shape.<br>With hands, roll about 1 heaping teaspoon of chocolate mixture at a time into 1-inch-balls.<br>Roll balls in desired topping(s).<br>If desired, place truffles in small paper candy cups.<br>Store in the refrigerator.<br>Allow truffles to stand at room temperature for about 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/56005/chocolate-fudgy-truffles"},{"id":"55998","title":"Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, walnuts, english<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Mix peanut butter, butter (softened), and powdered sugar together.<br>Add rice krispies then refrigerate dough for about an hour.<br>Roll into balls and put on cookie sheet then refrigerate again.<br>Melt chocolate chips and butter, remove from heat once melted.<br>Dip balls into chocolate with tongs.<br>Put on waxed paper and refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/55998/peanut-butter-balls"},{"id":"55997","title":"Peanut Butter Cookie Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.<br>Butter foil; set aside.<br>Combine chocolate chips, butter and 1/4 cup milk in 2-quart saucepan.<br>Cook over medium-low heat, stirring occasionally, until melted and smooth (10 to 12 minutes).<br>Pour melted chocolate mixture into large bowl.<br>Add 3 cups powdered sugar; beat at low speed until moistened.<br>Increase speed to high; beat until very smooth.<br>Stir in chopped cookies.<br>Spread into prepared pan.<br>Combine all glaze ingredients in small bowl, adding enough milk for desired glazing consistency; drizzle over fudge.<br>Cover; refrigerate until firm (at least 3 hours).<br>Lift fudge out of pan, using foil ends.<br>Cut into squares.<br>Store refrigerated.<br>*Substitute real semi-sweet chocolate chips.<br>Variation:<br>Cookies and Cream Fudge.<br>Omit peanut butter sandwich cookies from fudge and peanut butter from glaze.<br>Use 1 cup coarsely chopped creme-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.","url":"https://recipe.bluelayer.org/recipe/55997/peanut-butter-cookie-fudge"},{"id":"55987","title":"Twix Bar Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"SHORTBREAD:.<br>Preheat oven 350 degrees.<br>Grease with butter a 9x9\" baking pan.<br>In bowl of electric mixer, cream the butter and sugar until light and fluffy.<br>Beat in the vanilla extract.<br>Add flour and salt and beat until the dough just comes together.<br>Press onto the bottom of a greased pan.<br>Bake about 20 minutes or until pale golden in color.<br>Remove from oven and place on rack to cool.<br>CARAMEL FILLING:.<br>Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water.<br>Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color.<br>Remove from heat and beat until smooth.<br>Pour the caramel over the baked shortbread and leave to set.<br>(Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time.<br>Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color.<br>Remove from microwave and beat until smooth).<br>TOPPING:.<br>Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.<br>Pour the melted chocolate evenly over the caramel and leave to set.<br>Cut the shortbread in to pieces using a sharp knife.<br>Store cut bars in refrigerator to keep chocolate firm.<br>Chilled chocolate doesn't cut clean.","url":"https://recipe.bluelayer.org/recipe/55987/twix-bar-cookies"},{"id":"55983","title":"Pistachio and Tart Cherry Chocolate Bark","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>cherries, sweet, raw","directions":"Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.<br>Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.<br>Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once.<br>Remove from microwave and stir until smooth.<br>Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once.<br>Remove from microwave and stir until smooth.<br>Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.<br>On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.<br>Spoon dollops of white chocolate onto semisweet-chocolate mixture.<br>With tip of knife, swirl chocolates together for marbled look.<br>Sprinkle with remaining pistachios and cherries.<br>Refrigerate bark 1 hour or until firm.<br>Break bark into pieces.<br>Store in tightly sealed container in refrigerator up to 1 month.<br>Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.","url":"https://recipe.bluelayer.org/recipe/55983/pistachio-and-tart-cherry-chocolate-bark"},{"id":"55937","title":"Lace Cookies","ingredients":"butter, without salt<br>oats<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter, remove from heat.<br>Stir in everything except the cholocate chips and mix well.<br>Drop by level teaspoonsful a few inches apart onto a foil-lined baking sheet.<br>Spread thinly.<br>(*make sure there's enough distance between them because they tend to spread even further and run together when baked).<br>Bake at 375-degree Fahrenheit for 5 to 8 minutes or so.<br>Allow to cool on a rack, then peel off foil.<br>After that you just melt down the chocolate chips and sandwich two cookies together.","url":"https://recipe.bluelayer.org/recipe/55937/lace-cookies"},{"id":"55935","title":"Fruit and Malt Oat Shake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bananas, raw<br>oats","directions":"Whack everything in a blender, or use a stick mixer and whammo!<br>Yum!","url":"https://recipe.bluelayer.org/recipe/55935/fruit-and-malt-oat-shake"},{"id":"55932","title":"Chocolate Icing","ingredients":"butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"In a saucepan, melt butter and brown sugar over medium heat.<br>Stir until sugar is dissolved, then add milk.<br>Bring to a boil and remove from heat.<br>Sift together cocoa and confectioners sugar.<br>Blend into butter mixture and add vanilla.<br>If consistency is too stiff, add more milk.<br>Spread Quickly over cooled cake, as frosting will set up very fast.","url":"https://recipe.bluelayer.org/recipe/55932/chocolate-icing"},{"id":"55902","title":"No Bake Chocolate Oat Bar","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>honey","directions":"Melt the dark chocolate chips, peanut butter, and milk together in the microwave in 30-second intervals, stirring and checking.<br>Add the oats and honey.<br>Stir to combine.<br>(If the mixture is not dry enough, add more oats 1 tablespoon at a time).<br>Press mixture into 3 bars, fold them onto freezer or parchment paper, and place in the refrigerator or freezer for 15 minutes, or until bars have solidified.","url":"https://recipe.bluelayer.org/recipe/55902/no-bake-chocolate-oat-bar"},{"id":"55901","title":"Healthy Pancakes and Syrup","ingredients":"wild rice, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sweetener, syrup, agave<br>spices, cinnamon, ground<br>strawberries, raw<br>sweetener, syrup, agave<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Pancakes: Mix all ingredients in large mixing bowl.<br>Heat pan on medium-high and spray with organic, low-calorie non-stick spray.<br>Use 2 heaping tablespoons of batter to make each pancake.<br>While first side of pancakes are cooking, add desired items (optional, such as vegan chocolate chips, fruit, nuts, etc; [will change calorie count]).<br>Flip pancakes when firm to cook other side.<br>Servings: 2; Serving size: 3 pancakes; Per serving: calories 339; fat 1.7g.<br>Syrup: In a small sauce pan heat strawberries (or other berries), applesauce, and margarine on medium-low heat and cover.<br>Berries will thaw and become soft.<br>Mush berries with a spoon to make a chunky mixture.<br>Add agave nectar and lower heat to simmer.<br>Pour over pancakes hot off the stove or cold.<br>Servings: 2; Serving size: approximately 1/4 cup; Per serving: calories 180; fat 3g.","url":"https://recipe.bluelayer.org/recipe/55901/healthy-pancakes-and-syrup"},{"id":"55887","title":"Sculpting Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Melt the chocolate in a microwave for 1 minute.<br>Stir until smooth.<br>No microwave?<br>Place the chocolate in the top of a double broiler over hot water and stir until melted.<br>Add the corn syrup and blend.<br>Pour the mixture onto a sheet of waxed paper.<br>Spread the chocolate with your fingers until it's about 1/2 inch thick.<br>Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight.<br>The chocolate will become very pliable and you can start sculpting!","url":"https://recipe.bluelayer.org/recipe/55887/sculpting-chocolate"},{"id":"55884","title":"Milk Chocolate Ganache","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping","directions":"Place chocolate in a heat-proof bowl.<br>In a small saucepan bring cream to a boil.<br>Pour hot cream over chocolate, and let sit for 3 minutes.<br>Whisk until thoroughly combined and slightly cooled, then cover and refrigerate overnight.<br>Before using ganache, transfer it to the bowl of an electric mixer and whip on medium-low speed, just until it holds soft peaks.<br>Do not overwhip.","url":"https://recipe.bluelayer.org/recipe/55884/milk-chocolate-ganache"},{"id":"55882","title":"Chocolate Mallow Slices","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate over low heat, stirring until smooth,.<br>Remove from heat.<br>Mix in marshmallows and rice krispies until completely coated with chocolate mixture.<br>Spoon mixture into waxed paper and shape into a log about 18-inches long wrap tightly in the waxed paper and refrigerate about 1 hour until firm.<br>Cut into slices to serve.","url":"https://recipe.bluelayer.org/recipe/55882/chocolate-mallow-slices"},{"id":"55874","title":"Cabernet Sauvignon Gluten Free Chocolate Chip Cookies Recipe elanaspantry","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>grapes, red or green (european type, such as thompson seedless), raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl<br>Stir together wet ingredients in a smaller bowl<br>Mix wet ingredients into dry<br>Form 1/2 inch balls and press onto a parchment lined baking sheet<br>Bake at 350 degrees for 7-10 minutes<br>Cool and serve","url":"https://recipe.bluelayer.org/recipe/55874/cabernet-sauvignon-gluten-free-chocolate-chip-cookies-recipe-elanaspantry"},{"id":"55867","title":"No Bake Cookies VII","ingredients":"peanut butter, smooth style, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, mix together the peanut butter and marshmallow fluff.<br>Stir in chocolate chips.<br>Roll into 1 inch balls and serve.","url":"https://recipe.bluelayer.org/recipe/55867/no-bake-cookies-vii"},{"id":"55853","title":"Butterfingers Candy Recipe","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, granulated<br>water, bottled, generic","directions":"Cook corn syrup, sugar, &amp; water to 310 degrees, remove from heat, stir in warmed peanut butter till completely blended.<br>Pour onto greased cookie sheet and score into pcs.<br>When cold and hard, dip into melted chocolate.","url":"https://recipe.bluelayer.org/recipe/55853/butterfingers-candy-recipe"},{"id":"55841","title":"3 Ingredient Homemade Butterfingers","ingredients":"corn, sweet, white, raw<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 8x8 or 9x9 inch pan with wax paper.<br>Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds.<br>Continue heating for 30 seconds at a time, stirring in between, until melted and smooth.<br>Stir in the peanut butter until equally distributed and smooth.<br>Pour into prepared pan and smooth.<br>Place in the freezer for 10-20 minutes until firm.<br>In the meantime line a large baking sheet with wax paper.<br>Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it you can too!<br>).<br>Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.<br>Using a fork, dip each Butterfinger into the chocolate, turning to cover completely.<br>Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off.<br>Place on the wax paper lined baking sheet.<br>Continue with Butterfingers until all are dipped.<br>(If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir.<br>Do this throughout the process as needed.)<br>When all bars have been dipped, place them in the freezer for an additional 5-10 minutes.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/55841/3-ingredient-homemade-butterfingers"},{"id":"55839","title":"White Witch (Cocktail)","ingredients":"ice creams, vanilla<br>alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids","directions":"Mix all ingredients in a blender at low speed for 10 seconds.<br>Spoon into a chilled sherbet glass or wine goblet.","url":"https://recipe.bluelayer.org/recipe/55839/white-witch-cocktail"},{"id":"55828","title":"Black Forest Cake","ingredients":"cherries, sweet, raw<br>nuts, almonds<br>cocoa, dry powder, unsweetened","directions":"Mix in Poca Grande glass, top with whipped cream.<br>Garnish with a cherry and chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/55828/black-forest-cake"},{"id":"55825","title":"Italian Dark Chocolate & Anise Cookie","ingredients":"semolina, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, anise seed<br>salt, table<br>sugars, brown<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray.<br>In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt.<br>In another bowl, mix sugar, oil, water, and vanilla thoroughly.<br>Slowly add the dry mixture to the wet mixture till blended.<br>Gently add in the amount of chocolate you prefer.<br>Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first.<br>Bake for 10 to 11 minutes.","url":"https://recipe.bluelayer.org/recipe/55825/italian-dark-chocolate-anise-cookie"},{"id":"55808","title":"Saucy Chocolate Pudding Cake","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>water, bottled, generic<br>nuts, pecans<br>sugars, brown<br>water, bottled, generic","directions":"Position the oven rack in the center of the oven; preheat oven to 350; butter the bottom and sides of an 8-inch square baking pan.<br>In a mixing bowl, whisk together the cake flour, sugar, 2 tablespoons of the cocoa powder, baking powder, and salt; set aside.<br>In a smaller bowl, combine the milk, butter, vanilla, and espresso mixture; add, along with the pecans, to the dry ingredients and stir until blended.<br>Scrape the batter (it will be fairly thick) into the prepared pan; smooth the top.<br>Add brown sugar to a small bowl; using your fingers, break up any large clumps.<br>Add in the remaining 1/4 cup cocoa powder and stir to blend.<br>Sprinkle the mixture evenly on top of the batter.<br>Slowly pour the boiling water over the top (dont stir, just let it stand as is).<br>Bake the cake for 25-30 minutes, until the top is set.<br>Cool the cake in the pan on a wire rack for about 15 minutes.<br>Serve the cake warm, spooning it into bowls and drizzling a generous amount of the sauce over the cake (the water sinks to the bottom and mingles with the cocoa powder and brown sugar, forming a chocolate sauce).","url":"https://recipe.bluelayer.org/recipe/55808/saucy-chocolate-pudding-cake"},{"id":"55804","title":"Rocky Road Frosting","ingredients":"candies, marshmallows<br>butter, without salt<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>vanilla extract","directions":"Mix first 4 ingredients in medium sauce-pan.<br>Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes.<br>Transfer to large bowl.<br>Mix in powdered sugar and vanilla.<br>Place bowl in larger bowl filled with ice and water.<br>Using electric mixer, beat until frosting is cool, thick and spreadable.","url":"https://recipe.bluelayer.org/recipe/55804/rocky-road-frosting"},{"id":"55783","title":"Chocolate Caramel and Pecan Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>nuts, pecans<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the Crust: Combine all of the crust ingredients in a food processor and pulse until evenly mixed.<br>Press onto the bottom and sides of a 9 inch glass pie pan.<br>Cover and freeze while you prepare the filling.<br>For the Filling: Preheat oven to 350^F.<br>in a heavy medium saucepan, combine brown sugar, butter and corn syrup.<br>Bring to a boil, stirring.<br>Boil 1 minute.<br>Add the pecans and cream and continue boiling until slightly thickened, about 3 minutes.<br>Remove from heat and add the chocolate.<br>Stir until blended.<br>Pour hot filling into prepared crust, evenly distributing the pecans.<br>Bake until filling is bubbly all over, about 10 minutes.<br>Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/55783/chocolate-caramel-and-pecan-pie"},{"id":"55782","title":"Rocky Roads","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"In a large bowl, melt the chocolate chips in the microwave (checking &amp; stirring as necessary).<br>Stir in the dry chow mein noodles &amp; the peanuts.<br>Drop by teaspoonfuls onto waxed paper &amp; chill.<br>TIP: do not double the recipe, it hardens too fast.","url":"https://recipe.bluelayer.org/recipe/55782/rocky-roads"},{"id":"55766","title":"Chocolate Covered Cherry Jello Shots","ingredients":"chocolate, dark, 70-85% cacao solids<br>cherries, sweet, raw<br>water, bottled, generic","directions":"Bring water to a boil.<br>Combine hot water and cherry jello, stir until dissolved.<br>Add creme de cacao.<br>Dispense into 1-ounce plastic cups.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/55766/chocolate-covered-cherry-jello-shots"},{"id":"55756","title":"Light and Creamy Brown Sugar and Chocolate Frosting","ingredients":"cream, fluid, heavy whipping<br>sugars, brown<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Pour the heavy cream into a medium bowl, and whip with an electric mixer.<br>Add sugar, vanilla and cocoa powder; whip until stiff and spreadable.<br>Refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/55756/light-and-creamy-brown-sugar-and-chocolate-frosting"},{"id":"55750","title":"Peanut Butter Bon-Bons","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>shortening, vegetable, household, composite<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with waxed paper and set aside.<br>In a mixing bowl, combine peanut butter, butter and powdered sugar and beat until the mixture holds together.<br>Shape into balls and place on a baking sheet.<br>Place in the freezer for 1 hour or until firm.<br>Combine chocolate and shortening in a microwave-safe bowl and melt on high for 1 minute.<br>Stir and continue to heat in 10 to 15-second intervals until chocolate is melted.<br>Using a toothpick, dip frozen peanut butter balls in the melted chocolate, leaving a small portion on top uncovered.<br>Or cover completely, its up to you.<br>Use a fork to pick up the bottom of the ball and let the excess chocolate drip back into the bowl.<br>Place the covered ball back on the baking sheet and repeat with the remaining peanut butter balls until done.<br>Place sheets in the refrigerator until the chocolate sets.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/55750/peanut-butter-bon-bons"},{"id":"55749","title":"Cinnamon Glazed Strawberries","ingredients":"sugars, granulated<br>butter, without salt<br>lemon juice, raw<br>spices, cinnamon, ground<br>strawberries, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"In a medium saucepan combine sugar, butter, lemon juice and cinnamon.<br>Cook and stir over medium heat until syrupy and thick.<br>Remove from heat and add berries, tossing gently to coat each berry.<br>Serve immediately.<br>Or: add coconut along with berries, toss to coat.<br>Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.","url":"https://recipe.bluelayer.org/recipe/55749/cinnamon-glazed-strawberries"},{"id":"55706","title":"Chocolate Chip Popcorn Recipe","ingredients":"corn, sweet, white, raw<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Place popcorn in large bowl.<br>Heat butter and chocolate over low heat.<br>Remove mix from heat and stir in peanuts.<br>Pour the mix over popcorn and stir to coat kernels.<br>Spread on wax paper, let cold, break into bite size pcs.","url":"https://recipe.bluelayer.org/recipe/55706/chocolate-chip-popcorn-recipe"},{"id":"55702","title":"Blueberry White Chocolate Rice Krispy Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>blueberries, raw","directions":"Spray an 8x8 pan with Pam and line with parchment paper.<br>Melt white chocolate and butter in a pan, then stir in the cereal and blueberries.<br>Spoon the mixture into prepared pan.<br>Refrigerate until set and cut into squares.<br>Store in an airtight container for 5-7 days.","url":"https://recipe.bluelayer.org/recipe/55702/blueberry-white-chocolate-rice-krispy-treats"},{"id":"55683","title":"Self-Saucing Chocolate Pudding","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F.<br>Grease an eight-cup capacity ovenproof dish, not too shallow.<br>Sift the flour, castor sugar and cocoa powder into a large bowl.<br>Combine the milk, essence and melted butter, add this and stir until smooth and combined.<br>Pour this mix into your prepared dish.<br>Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top.<br>Carefully, with love and a bit of patience, pour the hot water over the pudding mix.<br>Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch.<br>If you want serve it dusted with icing/confectioners sugar.","url":"https://recipe.bluelayer.org/recipe/55683/self-saucing-chocolate-pudding"},{"id":"55675","title":"Choco-Loco Bites","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>rice flour, white, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 (180C, or gas mark 4).<br>With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth.<br>Add the flour, salt, and baking powder and mix until well combined.<br>Stir in the chocolate chips.<br>Spoon batter into greased mini muffin tins.<br>Do not over-fill.<br>Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle.<br>Let cool completely, then remove from the tin with a small knife or spatula.<br>Frost or dust with powdered sugar if desired.","url":"https://recipe.bluelayer.org/recipe/55675/choco-loco-bites"},{"id":"55674","title":"Peppermint Bark Candy","ingredients":"peppermint, fresh<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate by placing 2 lb package in a microwave safe bowl.<br>Microwave on defrost or 1/2 power for 1-minute.<br>Stir,continue to heat in 30 second intervals until chocolate is creamy and smooth.<br>When all chocolate is melted stir peppermint chips in well.<br>Spread on a tray covered with wax paper.<br>Let set up at room temperature or chill in refrigerator or freezer.<br>When hard break up into small pieces.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/55674/peppermint-bark-candy"},{"id":"55673","title":"Chocolate & Peanut Butter Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Note: I happen to have a silicone pan with 24 squares in it, which I use when making this.<br>In the past I just used a 9x9 baking pan.<br>Line your pan with parchment or waxed paper, leaving an overhang.<br>(You can also use foil, however you will need to spray it with cooking spray.)<br>Melt the white chocolate in your microwave for about a minute; stir until the chocolate is melted and creamy.<br>Add in the peanut butter and stir until blended and smooth.<br>Spread the mixture into your pan.<br>Refrigerate for 15 minutes or until a bit firm.<br>In a saucepan, combine your chocolate chips and your cream and heat over medium high heat until melted and smooth, stirring constantly.<br>Pour/smooth over the peanut butter mixture.<br>Chill for at least 3 hours or overnight.<br>Later, lift out the candy and cut into small squares.<br>Feel free to bedazzle these for Valentines or any holiday.<br>I made some with sprinkles, glitter gel, candies and silver dragees.<br>Put some parchment paper in a pretty box, type up the recipe on a cute card and there you have ita gift better than store-bought to give.<br>You can also cut this into shapes with a quality small cookie cutter.","url":"https://recipe.bluelayer.org/recipe/55673/chocolate-peanut-butter-squares"},{"id":"55671","title":"Gorp","ingredients":"nuts, walnuts, english<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add all ingredients together mix well.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/55671/gorp"},{"id":"55668","title":"Chocolate Pudding Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"r&gt;Mix all ingredients together until they are well blended.<br>Store in a large airtight.<br>container or jar.<br>Tag Instructions:.<br>To make Chocolate Pudding:.<br>Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan.<br>Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil.<br>Continue cooking and stirring for one minute.<br>Remove from heat - cool.<br>May be placed in individual serving bowls then cooled.","url":"https://recipe.bluelayer.org/recipe/55668/chocolate-pudding-mix"},{"id":"55665","title":"Just 3 Ingredients! Easy Fondant au Chocolat","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pancakes, plain, dry mix, complete (includes buttermilk)","directions":"This time, I used confectionery chocolate, but you can use 5 pieces of cubed chocolate like Alphabet Chocolate in Japan or chocolate chips (net about 25 g).<br>Put the chocolate and 1 tablespoon of milk in a heatproof dish and heat at 600 W for 40 seconds.<br>Once the chocolate has melted, mix until it becomes smooth.<br>Once mixed, add the remaining milk and pancake mix.<br>Mix some more.<br>Transfer to dishes and place in a 1200 W toaster oven, directly on the rack without a baking sheet and bake for 5 minutes (no need to preheat).<br>If you are using a baking sheet, bake at 900 W for about 10 minutes.<br>This way turns out prettier.<br>Note: If baking in an oven, bake at 180C for 10 minutes.<br>The batter is done quickly, so preheat the oven while you melt the chocolate.<br>Baking it in an oven definitely gives the prettiest results!<br>I added a marshmallow on top.<br>This is also delicious.<br>By the way, you can mix up the batter in a mug, then heat in the microwave at 600 W for 1:40-1:50 minutes.<br>Microwaved steamed cake!<br>It's a great breakfast.","url":"https://recipe.bluelayer.org/recipe/55665/just-3-ingredients-easy-fondant-au-chocolat"},{"id":"55659","title":"Funky Monkey Parfaits","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>peanut butter, smooth style, without salt<br>bananas, raw","directions":"Combine the first 4 ingredients in a 2-quart glass measure; stir well.<br>Gradually add milk, stirring with a whisk.<br>Microwave at high for 2 1/2 minutes, stirring occasionally.<br>Microwave at medium-high (70% power) for 2 1/2 minutes or until thick, stirring occasionally.<br>Stir in vanilla.<br>Cover surface of mixture with plastic wrap; chill.Spoon 1 tablespoon cookie crumbs into each of 8 (8-ounce) glasses; top each with 3 tablespoons bananas and 1 1/2 tablespoons chocolate mixture.<br>Repeat layers once, ending with chocolate mixture.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55659/funky-monkey-parfaits"},{"id":"55647","title":"Raw Food: Brownies or Chocolate Bars","ingredients":"nuts, walnuts, english<br>dates, deglet noor<br>carob flour<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey","directions":"Chop nuts in a food processor until finely chopped.<br>Add dates and process again.<br>Add the rest of the ingredients in order and process until they are mixed.<br>The mixture should be dark brown and crumbly, but it should hold together when pressed.<br>If it doesn't hold together well enough for you, add 1-2 more dates at the end.<br>Press into a small pan or a bowl, or roll into balls.<br>Refrigerate to harden, then cut into squares, if desired.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/55647/raw-food-brownies-or-chocolate-bars"},{"id":"55633","title":"Whipped Chocolate Cream Cake Frosting","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Heat heavy cream in a 2-quart saucepan over medium heat until boiling.<br>Add chocolate chips.<br>Remove from heat and stir with rubber spatula until melted and smooth.<br>Transfer to a large bowl of electric mixer and refrigerate about 2 hours, stirring twice, until just chilled.<br>(If mixture gets too cold, it will be too stiff to beat properly.<br>).<br>Beat mixture with electric mixer just until soft peaks form when beaters are lifted.<br>(Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn curdy and grainy.<br>Should this happen, you can salvage it by remelting, rechilling, and rebeating.<br>).<br>To assemble, trim top of cakes with long serrated knife, cutting off any raised areas.<br>Place 1 cake layer on serving plate.<br>spread 1 cup chocolate cream evenly over layer.<br>Top with another cake layer and 1 more cup chocolate cream.<br>Reserve some cream for piping decorations, then ice sides and top with a thin layer of chocolate cream.<br>Put reserved chocolate cream in pastry bag with an open star tip.<br>Pipe a border around bottom and top edge of cake.<br>Refrigerate until serving.<br>If desired, just before serving, carefully stencil the confectioners sugar on top of the cake.","url":"https://recipe.bluelayer.org/recipe/55633/whipped-chocolate-cream-cake-frosting"},{"id":"55632","title":"Veronica's Creamy Chocolate Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in your fondue pot or saucepan.<br>Cook over medium-low heat until melted, stirring constantly.<br>Dip strawberries, sliced bananas, pineapple cubes, angel food and pound cake, or rice crispy treats.<br>YUMMY, YUMMY!","url":"https://recipe.bluelayer.org/recipe/55632/veronicas-creamy-chocolate-fondue"},{"id":"55621","title":"5 Minute Chocolate Fix","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>oil, canola<br>salt, table","directions":"Mix ingredients well in a large microwave safe mug or bowl.<br>Microwave for 30-1 minute.<br>Should be slightly undercooked and still a little gooey.<br>Do not overcook.<br>Top with ice cream, peanut butter, and/or whatever else your heart desires.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/55621/5-minute-chocolate-fix"},{"id":"55617","title":"White Russian Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>alcoholic beverage, liqueur, coffee, 53 proof","directions":"Chop finely 1 lb of the chocolate.<br>Melt in a double boiler to 120 degrees.<br>Stir the Kahlua into the chocolate, mixing well.<br>scrape onto a baking sheet and refrigerate until firm.<br>Finely grate the remaining 3/4 lb of the chocolate.<br>(This is easiest to do using the grater blade of a food processor. )<br>Remove the filling from refrigeration and form into small rough balls.<br>Roll the truffles in the grated chocolate, pressing gently to 5.<br>Refrigerate overnight.<br>Remove from refrigeration 15 minutes before serving.<br>Note: these truffles do not hold well at room temperature.","url":"https://recipe.bluelayer.org/recipe/55617/white-russian-truffles"},{"id":"55597","title":"Winter White Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.<br>Melt the white chocolate wafers.<br>Mix the melted white chocolate together with the peanut butter.<br>Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.<br>Place on two or three baking pans and let the chocolate harden.<br>Break up the larger pieces and it's ready to serve.","url":"https://recipe.bluelayer.org/recipe/55597/winter-white-popcorn"},{"id":"55574","title":"Angel Food Candy","ingredients":"leavening agents, baking soda<br>sugars, brown<br>syrups, corn, light<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Generously (as in slather on thickly) butter two 13x9-inch cake pans or one 10x15-inch cookie sheet (with sides) and then set aside.<br>Measure out the baking soda, set aside.<br>Get some hot-pads out, too, while youre at it, keep handy.<br>In a large saucepan, combine sugar and syrup, bring to a boil over medium heat until mixture reaches 290F (about 10 minutes), continue stirring.<br>If it smells like something is burning, thats about right.<br>But do NOT let it really burn.<br>Of course.<br>Remove from heat.<br>IMMEDIATELY add the baking soda and stir like crazy.<br>Watch it, because it will start to foam up.<br>Immediately pour the mixture into prepared pans, let it ooze around and only give it a few nudges.<br>Allow pans to cool (you dont want to bang them around or youll destroy the airy little bubbles that form a sort of honeycomb effect).<br>Once completely cooled and firm, break candy into bite-size-ish chunks (use a large meat cleaver in an organized and safe way to do this).<br>Slightly smaller pieces are actually easier on your mouth, so try for about 3/4-inch chunks or so.<br>Melt butter and chocolate (microwave is my preferred method, but you can also do this on the stove-top), stirring until smooth and creamy.<br>Add more butter or shortening if necessary (do NOT add waterbig no-no!)<br>to achieve a nice dip-able consistency.<br>Dip chunks into chocolate either all the way under (for a full-immersion baptism) or just partially for a less covered version.<br>Sprinkling would not be appropriate!!<br>Set dunked pieces on a rack or wax paper to dry.<br>Store covered (as if they will actually last long enough to storebut do try to practice restraint!)<br>in cool dry place.","url":"https://recipe.bluelayer.org/recipe/55574/angel-food-candy"},{"id":"55564","title":"Chocolate-Oat Toffee Bars","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>nuts, pecans","directions":"In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup.<br>Press into a greased 9 inch square baking pan.<br>Bake at 450 degrees for 8-12 minutes or until golden brown.<br>Place on a wire rack.<br>Sprinkle with chocolate chips.<br>Let stand for 5 minutes; spread chocolate over crust.<br>Sprinkle with toffee bits and pecans.<br>Refrigerate until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/55564/chocolate-oat-toffee-bars"},{"id":"55563","title":"Chocolate Whiskey Truffles","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>spices, ginger, ground<br>alcoholic beverage, distilled, whiskey, 86 proof<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"Melt chocolate and butter in heavy saucepan over low heat.<br>Stirring until smooth.<br>Mix in crushed cookies and whiskey.<br>Pour into a bowl, cover and chill about 45 minutes.<br>Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes.<br>Sift cocoa and 1/3 cup sugar together.<br>Roll each truffle in the sugar.<br>Place in air tight container and refrigerate.<br>Can be made up to a week before serving.<br>Let stand at room temp for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/55563/chocolate-whiskey-truffles"},{"id":"55552","title":"Egg Free Chocolate Frosting (Very Good)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>honey<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, powdered","directions":"Place margarine, honey, and vanilla in mixing bowl.<br>Sift cocoa into this bowl.<br>Using electric beaters at low speed, cream these ingredients together.<br>Add water and sift powdered sugar into mixture.<br>Beat with electric beaters on medium speed until well mixed.<br>Use frosting to frost cake.<br>To assemble a layer cake: place one layer of cake in center of serving platter, upside down (so that the flat side of the cake, which was on the bottom of the cake pan, is facing you).<br>Using a frosting spatula, spread top of this layer with frosting.<br>Place remaining layer on top of this, right-side up.<br>Spread frosting over top and sides of entire cake.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/55552/egg-free-chocolate-frosting-very-good"},{"id":"55545","title":"No Bake Monster Cookies","ingredients":"oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Mix all the ingredients together and roll into individual balls.<br>Throw them in the fridge for at least 30 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/55545/no-bake-monster-cookies"},{"id":"55515","title":"Peanut Butter Fudge","ingredients":"sugars, granulated<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>salt, table<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract","directions":"In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees (125 C.) on a candy thermometer).<br>Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.<br>Remove from heat and add vanilla, and beat until glossy.<br>Then pour into a buttered 8 x 8-inch pan.<br>Cool completely before cutting.<br>Store pieces in an airtight container.<br>Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.","url":"https://recipe.bluelayer.org/recipe/55515/peanut-butter-fudge"},{"id":"55513","title":"Chocolate Almond Nut Jobs","ingredients":"nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350 degrees.<br>Toast the almonds in the oven for 8-10 minutes, until they are lightly browned.<br>Allow them to cool completely, and then chop them coarsely.<br>Break up the chocolate and melt it in a bowl set over a pan of simmering water.<br>Make sure that the bowl you melt in the chocolate in is completely dry; if there's even a drop of water, the chocolate will\"seize\"- become stiff and granular- and it will be unusable.<br>Once the chocolate has melted, take the bowl off the heat and stir in the chopped nuts, completely coating them with chocolate.<br>Cover a baking sheet with parchment or plastic wrap.<br>Scoop out heaping teaspoons of the chocolate-nut mixture onto the sheet pan.<br>When done, refrigerate until ready to eat.<br>Makes 20-30 candies.","url":"https://recipe.bluelayer.org/recipe/55513/chocolate-almond-nut-jobs"},{"id":"55478","title":"Fudge Babies","ingredients":"nuts, walnuts, english<br>dates, deglet noor<br>chocolate, dark, 70-85% cacao solids<br>vanilla extract<br>salt, table","directions":"Place dates, walnuts, cocoa powder, vanilla and salt in a food processor.<br>Pulse on high speed until smooth.<br>Remove mixture from food processor and roll into little balls.<br>Serve!","url":"https://recipe.bluelayer.org/recipe/55478/fudge-babies"},{"id":"55469","title":"Cereal Clusters","ingredients":"candies, white chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"In a saucepan over medium-low heat, melt candy coating; stir until smooth.<br>In a large bowl, combine the remaining ingredients.<br>Pour coating over cereal mixture; stir to coat.<br>Spread onto a waxed paper-lined baking sheet.<br>Chill until firm.<br>Break into pieces.<br>Store in the airtight container.<br>Yield: about 1-1/2 pounds.","url":"https://recipe.bluelayer.org/recipe/55469/cereal-clusters"},{"id":"55461","title":"No bake dark chocolate fudge","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Whip cream cheese<br>Add salt and vanilla<br>Slowly add powdered sugar<br>Add baking coco<br>Line pan with parchment paper or wax paper<br>Keep in cooler until it solidifies","url":"https://recipe.bluelayer.org/recipe/55461/no-bake-dark-chocolate-fudge"},{"id":"55444","title":"Chocolate Cream-Filled Cake Roll","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>oil, canola<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, parmesan, hard","directions":"Preheat oven to 375 degrees.<br>Spray and flour a 15\"x10\"x1\" jelly-roll pan; set aside.<br>Stir together flour and baking powder.<br>In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.<br>Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.<br>Add milk and oil; beat on low until combined.<br>Sprinkle flour mixture over egg mixture; fold by hand until combined.<br>Spread evenly in the pan.<br>Bake for 10 to 12 minutes or until the top is golden and springs back when touched.<br>Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.<br>powdered sugar.<br>Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.<br>Cool on a rack.<br>Filling: Combine sugar, cocoa and cornstarch in a small saucepan.<br>Stir in evaporated milk.<br>Cook and stir over medium heat until mixture is thickened and bubbly.<br>Cook and stir for 2 more minutes.<br>Remove from heat, cover surface and cool to room temperature.<br>When cool, mix in 1/2 cup softened cream cheese.<br>Unroll the cake and evenly spread the filling over the cake.<br>Roll up the cake and chill for 2 to 6 hours.<br>If desired, top with additional powdered sugar.","url":"https://recipe.bluelayer.org/recipe/55444/chocolate-cream-filled-cake-roll"},{"id":"55434","title":"Raw Chocolate Mousse, Lactose Free","ingredients":"nuts, cashew nuts, raw<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put the cashews in a blender and blend for a couple of minutes until you have a smooth nutbutter.<br>Add the rest of the ingredients and blend until you have a smooth chocolate mousse.<br>Taste and add more agave syrup or cocoa powder if needed.<br>Enjoy straight away or chill in the refrigerator for a while.<br>It will thicken when it is chilled.","url":"https://recipe.bluelayer.org/recipe/55434/raw-chocolate-mousse-lactose-free"},{"id":"55433","title":"Mocha Ice Cream Terrine","ingredients":"ice creams, vanilla<br>beans, snap, green, raw<br>ice creams, vanilla<br>ice creams, chocolate","directions":"Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan<br>Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross.<br>Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides.<br>Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon.<br>Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes.<br>Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans.<br>Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes.<br>Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans.<br>Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour.<br>To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap.<br>Cut into slices using a knife dipped into warm water and wiped clean after each slice.<br>Serve on cold plates garnished with the remaining chocolate-covered espresso beans.","url":"https://recipe.bluelayer.org/recipe/55433/mocha-ice-cream-terrine"},{"id":"55428","title":"Hot Fudge Brownie Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 350.<br>Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.<br>Stir in milk, oil, and vanilla.<br>Spread batter in a lightly greased 8-inch square pan.<br>Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.<br>Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers.<br>(Do not stir.<br>).<br>Bake at 350 for 45 minutes or until a cake layer forms on top and layer springs back when touched.<br>Let cool on a wire rack 25 minutes.<br>Serve warm with whipped cream or ice cream.<br>VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.)<br>package frozen dark, sweet, pitted cherries; drain.<br>Pat cherries dry with paper towels.<br>Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan.<br>Proceed with recipe as directed.<br>VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water.<br>Proceed with recipe as directed.","url":"https://recipe.bluelayer.org/recipe/55428/hot-fudge-brownie-cake"},{"id":"55427","title":"Raw Cacao Cranberry Truffles","ingredients":"figs, dried, uncooked<br>dates, deglet noor<br>cranberries, dried, sweetened<br>spices, cinnamon, ground<br>chocolate, dark, 70-85% cacao solids<br>chocolate, dark, 70-85% cacao solids","directions":"Place all of the ingredients (except the final amount of cacao, which is for dusting the truffles) in large food processor.<br>Blend until well incorporated (almost 2 minutes).<br>Line a 9 x 12 cookie sheet with parchment.<br>With a tablespoon, scoop out mixture and roll between your hands to create small balls.<br>Place the balls on the tray.<br>You will have about 24 truffles.<br>Dust them with the remaining cacao.<br>Place in the refrigerator for an hour before serving.<br>Store in the refrigerator for up to one week.","url":"https://recipe.bluelayer.org/recipe/55427/raw-cacao-cranberry-truffles"},{"id":"55401","title":"Nutty Chocolate Caramel Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>candies, semisweet chocolate<br>nuts, walnuts, english<br>ice creams, vanilla","directions":"Heat oven to 350 degrees.<br>In a large bowl combine 2 Cups flour, oats, brown sugar, baking soda and salt Add butter, stir until moistened.<br>Reserve 1 Cup of crumb mixture for topping.<br>Press remaining mixture into the bottom of an ungreased 13 x 9 baking pan.<br>Bake for 15 minutes or until lightly brown.<br>Remove pan from oven, sprinkle with chocolate morsels and walnuts.<br>In a small bowl combine remaining 1/3 Cup flour and caramel topping.<br>Drizzle over crust.<br>Sprinkle evenly with reserved crumb mixture.<br>Bake for 20- 25 minutes or until lightly brown.<br>Cool in pan.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/55401/nutty-chocolate-caramel-bars"},{"id":"55394","title":"Black Bottom Pie Recipe","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a 9-inch, heat-resistant, non-metallic pie pan heat butter in Microwave Oven 1 minute.<br>Combine cookie crumbs and sugar in a small bowl till well blended.<br>Stir cookie mix into butter.<br>Press mix onto bottom and sides of pie pan.<br>Heat, uncovered, in Microwave Oven 2 min or possibly till crust has a crunchy texture.<br>Allow to cold while preparing filling.<br>In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.<br>Gradually stir in lowfat milk till smooth.<br>Heat, uncovered, in Microwave Oven 2 min.<br>Stir and heat an additional 3 1/2 min or possibly till mix boils.<br>Stir occasionally.<br>Place wax paper on top of pudding so which a skin does not form and refrigeratein refrigerator.<br>While pudding is chilling, whip cream.<br>Stir 3 Tbsp.<br>creme de cocoa into pudding.<br>Fold whipped cream into chilled pudding.<br>Pour into prepared crust and refrigerate3 to 4 hrs or possibly till set.<br>Garnish top with chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/55394/black-bottom-pie-recipe"},{"id":"55384","title":"Peanut Butter Popsicles","ingredients":"yogurt, greek, plain, nonfat<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"In a large bowl mix together all of the ingredients for the popsicles (yogurt, peanut butter, honey, vanilla and salt) until smooth.<br>Set into popsicle moulds for a minimum of 6 hours.<br>Once frozen, run warm water over the popsicle mould for a few seconds so the peanut butter pops are easier to remove.<br>Melt the chocolate in the microwave for 30 seconds, or using a double boiler.<br>Dip the tops of the popsicles into melted dark chocolate then immediately sprinkle with chopped peanuts.<br>Hold the popsicle until the chocolate has hardened (approximately 30 seconds) then wrap in wax paper and store for up to 1 week or enjoy immediately.","url":"https://recipe.bluelayer.org/recipe/55384/peanut-butter-popsicles"},{"id":"55373","title":"English Royalty Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw","directions":"Preheat oven to 400 degrees.<br>Spray a baking sheet with nonstick cooking spray.<br>In a large bowl, whisk together the flour, sugar, baking powder and salt.<br>With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.<br>Stir in the chocolate chips (or whatever you choose).<br>Mix in the orange juice to form a dough.<br>Turn out the dough on a floured surface.<br>Pat or roll into a 9\" circle about 1/2\" thick.<br>With a 2 1/2\" fluted biscuit cutter, cut out 12 scones, pushing the scraps together for the last few.<br>Transfer the scones to the baking sheet.<br>Bake until golden brown, about 12 minutes.<br>Cool on racks.<br>Note: I have used white chocolate chips and dried cranberries and I prefer either or both to milk chocolate in these.","url":"https://recipe.bluelayer.org/recipe/55373/english-royalty-scones"},{"id":"55371","title":"Chocolate-Dipped Strawberries","ingredients":"strawberries, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Rinse the strawberries and let dry completely on paper towels.<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Hold a strawberry securely between your thumb and forefinger, and with the pointed end down, dip the berry into the chocolate, covering three-quarters of the berry.<br>Remove the berry from the chocolate, gently shake off the excess chocolate, and place the berry on the prepared pan.<br>Repeat with the remaining berries.<br>Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.<br>The dipped berries must be served within 4 hours of preparation; if not served immediately, refrigerate until 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/55371/chocolate-dipped-strawberries"},{"id":"55365","title":"Pecan Chocolate Candy","ingredients":"butter, without salt<br>water, bottled, generic<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"First, chop the pecans and put aside.<br>Second, prepare a cookie sheet with Pam, spread 3/4 of the nuts on it.<br>Now, melt the first 3 ingredients in heavy saucepan (med-high heat), stir constantly (takes about 20-30 min).<br>Use a candy thermometer, stir until candy is @ hard crack stage-300, then pour hot candy mixture over pecans on cookie sheet.<br>Break up Hersey bar pieces, place on hot candy/pecan mixture, chocolate will melt, spread with spatula and top with rest of pecans.<br>Cool and chop into squares.","url":"https://recipe.bluelayer.org/recipe/55365/pecan-chocolate-candy"},{"id":"55364","title":"Vegan With a Vengeance Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>molasses<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Cream together the margarine and sugar until fluffy.<br>Add the molasses and vanilla.<br>Add the flour, baking soda, and salt, and mix well.<br>Fold in the chocolate chips.<br>Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.<br>Bake for 8 to 10 minutes, until ever so slightly browned.<br>Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/55364/vegan-with-a-vengeance-chocolate-chip-cookies"},{"id":"55361","title":"Bountiful Hot Fudge Sundae Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>sugars, granulated<br>butter, without salt","directions":"For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.<br>Pour melted butter over mix and toss lightly till well blended.<br>Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.<br>Cover with plastic wrap and refrigerate30 min.<br>For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.<br>Add in 1/2 c. whipping cream and blend to smooth paste.<br>Add in remaining cream, blending well.<br>Cook over medium heat, stirring constantly, till sugar is completely dissolved.<br>Add in butter and cook till mix is smooth and thickened, about 5-8 min.<br>Keep hot.<br>(Can be prepared ahead, covered and refrigerated.<br>Reheat before using.)<br>For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.<br>Drizzle half of warm fudge sauce over top (fudge will solidify).<br>Spread remaining vanilla ice cream over fudge.<br>Return to freezer to hard.<br>Scoop balls from chocolate ice cream and arrange over vanilla layer.<br>Drizzle with remaining warm fudge.<br>Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.<br>Decorate with nuts and cherries.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55361/bountiful-hot-fudge-sundae-pie-recipe"},{"id":"55356","title":"Soft & Chewy Granola Bars","ingredients":"oats<br>sugars, brown<br>wheat germ, crude<br>butter, without salt<br>syrups, corn, light<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cut butter into oats, sugar &amp; wheat germ until it is crumbly.<br>Stir in corn syrup &amp; honey, mix till well combined.<br>Stir in chocolate chips &amp; coconut.<br>Press into greased 8 x 8 pan.<br>Bake at 350 for 20 - 25 minutes, till golden.<br>Cool 15 minutes &amp; cut into 16 bars.","url":"https://recipe.bluelayer.org/recipe/55356/soft-chewy-granola-bars"},{"id":"55339","title":"M&m Trail Mix","ingredients":"nuts, walnuts, english<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded","directions":"Combine in a large bowl.<br>Store in an airtight container.<br>I have used the seasonal M&amp;M's when the season dictates.","url":"https://recipe.bluelayer.org/recipe/55339/m-m-trail-mix"},{"id":"55336","title":"Vegan peanut butter chocolate chips cookies","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>water, bottled, generic<br>nuts, walnuts, english<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Put peanut butter, sugar and water in mixer bowl.<br>Mix until smooth.<br>Add the rest of the ingredients to the bowl.<br>Mix until smooth again.<br>Form little balls and place on a baking sheet.<br>Bake for 10 minutes or until the cookies start to get brown.<br>Let the cookies cool before picking them up.","url":"https://recipe.bluelayer.org/recipe/55336/vegan-peanut-butter-chocolate-chips-cookies"},{"id":"55324","title":"Chocolate Coconut Pie","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract<br>butter, without salt<br>salt, table","directions":"For the coconut crust: Preheat oven to 350 degrees F. In the bowl of your food processor, process the butter and 1/3 of the coconut until the mixture forms a ball.<br>This will take roughly 1-2 minutes.<br>Transfer the ball to a medium bowl and sprinkle the remaining coconut over the mixture.<br>Work the coconut into the butter ball mixture with your fingers.<br>Place a 9inch pie plate on a parchment-lined baking sheet.<br>To form the crust, press the coconut mixture on the bottom and up the sides of the pie tin.<br>Leave the coconut along the top edges loose and fluffy.<br>Place a foil ring or a pie crust ring over the coconut edge to prevent the coconut from browning too quickly or burning.<br>Bake the coconut crust until the center begins to brown, about 10-15 minutes.<br>Then remove the foil and continue to bake an additional 4-6 minutes.<br>Transfer the crust to a wire rack to cool completely.<br>For the chocolate filling: Place chopped chocolate in a medium heat proof bowl.<br>In a small saucepan, bring the cream just to a boil.<br>Pour it over the chocolate and let it sit for 10 minutes.<br>Add the vanilla, butter, and pinch of salt and stir the mixture until the chocolate is completely melted and all the ingredients are combined.<br>Pour the chocolate into the coconut crust.<br>Refrigerate the pie until the filling is set, at least 1 hour or up to a day.<br>Recipe is adapted from Martha Stewart.","url":"https://recipe.bluelayer.org/recipe/55324/chocolate-coconut-pie"},{"id":"55309","title":"Homemade Snickers","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oil, corn, peanut, and olive<br>candies, caramels<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Grease a 9x13-inch baking pan.<br>Line with parchment paper (allow the ends of the paper to hang over the ends of the dish) and grease the top layer of the parchment paper.<br>For the 1st layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted.<br>Melt for 30 seconds at a time, stirring in between each additional 30 second increment.<br>Pour into the prepared baking dish.<br>Use a rubber spatula and spread into an even layer.<br>Refrigerate until completely cool and has hardened.<br>Should take about 30 minutes.<br>For the 2nd layer: Melt the butter in a medium saucepan over medium heat.<br>Add the sugar and evaporated milk, stirring until dissolved, then allow it to come to a boil.<br>Remove from the heat and add the Marshmallow Fluff, peanut butter, and vanilla extract, stirring until completely smooth.<br>Fold in the peanuts, then pour over the bottom chocolate layer.<br>Smooth it into an even layer using a rubber spatula and refrigerate for another 30 minutes.<br>For the 3rd layer: Combine the caramels and the heavy cream in a microwave safe bowl and place in the microwave so the caramels can melt.<br>Heat for 30 seconds at a time, stirring after every 30 seconds and continuing until smooth.<br>Once completely melted pour the caramel over the nougat layer and smooth the top.<br>Refrigerate until completely cool, about another 30 minutes.<br>For the final chocolate layer: Repeat the same process you did when melting the chocolate and peanut butter for the first layer and spread on top of the caramel layer and refrigerate for 30 minutes.<br>Using the parchment liner as a handle, remove the bars from the pan and cut into desired sized pieces.<br>If you want the full Snickers effect, you can dip them once more in chocolate from the 1st or 4th layer and place them on parchment and back into the refrigerator.<br>Recipe adapted from Brown Eyed Baker.","url":"https://recipe.bluelayer.org/recipe/55309/homemade-snickers"},{"id":"55301","title":"Chocolate Rum Sauce","ingredients":"sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a medium saucepan, combine sugar and margarine; cook over medium heat until sugar has dissolved, about 5 minutes, stirring occasionally.<br>Remove from heat.<br>Stir in remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/55301/chocolate-rum-sauce"},{"id":"55294","title":"White Chocolate Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>blueberries, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, powdered","directions":"Preheat oven to 375 degrees F.<br>In a large bowl combine flour, baking powder, salt and sugar.<br>Cut the butter into this mixture until mixture is crumbly.<br>Add white chocolate chips and blueberries, and toss with the flour mixture.<br>Add buttermilk and mix until ingredients hold together.<br>Place dough mixture on a floured surface and pat into a 9 x 9 inch square.<br>Cut square into thirds.<br>Then cut each third into three triangles and place 1 inch apart on a cookie sheet.<br>Lightly dust each scone with powdered sugar.<br>Bake for 10 minutes and then transfer scones to cooling racks.","url":"https://recipe.bluelayer.org/recipe/55294/white-chocolate-blueberry-scones"},{"id":"55290","title":"Classic Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>nuts, pecans","directions":"Line an 8 inch square pan with waxed paper.<br>Place chocolate chips, bittersweet chocolate and the SWEETNED CONDENSED milk in a double boiler over hot,but,not boiling water.<br>Stir the mixture occasionally until the chocolate has melted.<br>Stir in the vanilla and nuts.<br>Spread fudge evenly in prepared pan.<br>Refrigerate for 2 hours or until firm.<br>Cut when cool and firm.<br>Store, uncovered in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/55290/classic-fudge"},{"id":"55286","title":"Heavenly Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"Melt chocolate and butter in a heavy pan over low heat -- stirring constantly --<br>Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar --<br>Stir, constantly over medium heat.about 5 minutes or till smooth.<br>Stir in salt --<br>Serve warm or spoon sauce into hot sterilzed jars and seal.<br>May store in refrigerator for up to 1 month -- .","url":"https://recipe.bluelayer.org/recipe/55286/heavenly-hot-fudge-sauce"},{"id":"55277","title":"Chocolate Crunch Granola","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, brown<br>nuts, pecans<br>salt, table<br>spices, cinnamon, ground<br>honey<br>oil, canola<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 300F.<br>Cover a rimmed baking sheet with parchment paper.<br>In a large mixing bowl, combine oats, Rice Krispies, brown sugar, pecans, salt and cinnamon.<br>Set aside.<br>Place the honey and oil in a microwave safe dish, like a 2 cup glass measuring cup, and microwave on high for 30-60 seconds until warm.<br>Add vanilla and chocolate.<br>Stir with a whisk until chocolate is melted and mixture is smooth.<br>If necessary, microwave at 50-70% power for 30-45 seconds to completely melt chocolate.<br>Alternatively, heat the honey and oil in a small pot on the stovetop until warm, remove from heat and stir in vanilla and chocolate.<br>Pour chocolate mixture over oat mixture and gently mix until combined.<br>Bake at 300F for 20-30 minutes, stirring every 10 minutes.<br>Let granola cool on pan.<br>Stir in cranberries.","url":"https://recipe.bluelayer.org/recipe/55277/chocolate-crunch-granola"},{"id":"55261","title":"Casanova's Chocolate Sauce","ingredients":"vinegar, balsamic<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Boil balsamic vinegar until reduced by about half and very syrupy, about 5 minutes.<br>Remove from the heat and let cool slightly.<br>Stir in chocolate and cream, place over low heat and heat gently, stirring frequently, until chocolate melts.<br>Increase the heat to medium-high and bring to a boil, stirring constantly, until the sauce coats the back of a spoon; if necessary, reduce the heat to medium-low and simmer for 1 to 2 minutes.<br>Remove from the heat and stir in butter.<br>Serve the sauce warm or at room temperature.<br>The sauce will thicken as it cools and may need thinning with additional cream.","url":"https://recipe.bluelayer.org/recipe/55261/casanovas-chocolate-sauce"},{"id":"55257","title":"Cocoa Syrup","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>syrups, corn, light","directions":"In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.<br>Whisk until all of the solids have dissolved.<br>Reduce sauce until slightly thickened.<br>Strain and cool to room temperature.<br>Pour into squeeze bottles.<br>Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream.<br>And, hey, it's fat free!","url":"https://recipe.bluelayer.org/recipe/55257/cocoa-syrup"},{"id":"55252","title":"Heavenly Hot Fudge Sauce","ingredients":"cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>candies, semisweet chocolate<br>butter, without salt<br>salt, table","directions":"Put the cocoa in a heavy-based saucepan.<br>Slowly pour in the cream and whisk until smooth.<br>Add the corn syrup, chopped chocolate, butter, and salt.<br>Set the pan over medium heat, stirring constantly to combine.<br>When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.<br>Let the sauce cool until just warm (steam should no longer rise from the sauce when stirred) before pouring into jars.","url":"https://recipe.bluelayer.org/recipe/55252/heavenly-hot-fudge-sauce"},{"id":"55224","title":"White and Dark Chocolate Covered Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"TO MAKE WHITE CHOCOLATE COVERED STRAWBERRYS<br>Place chopped white chocolate in a bowl.<br>Melt chocolate either carefully in microwave or over simmering water stovetop just until smooth.<br>Using half of the strawberries, hold the stem of the strawberry and dip one by one in warm chocolate, let excess drop.off and place on foil lined plates.<br>Don't let strawberries touch each other while wet or they will stick together.<br>Continue until.all.are covered.<br>Chill in refrigerator to set chocolate.<br>TO MAKE DARK CHOCOLATE COVERED STRAWBERRYS<br>Place chopped dark chocolate in a bowl and melt carefully in microwave or over simmering water stovetop until smooth<br>Using the remaining strawberries , holding the stem dip them in the chocolate one by one letting excess drop off.<br>Place on foil lined plates with berries not touching each other.<br>Chill.in refrigerator until chocolate is set<br>When all the chocolate has set remove from.foil to platter or plates","url":"https://recipe.bluelayer.org/recipe/55224/white-and-dark-chocolate-covered-strawberries"},{"id":"55189","title":"Mud Sodas","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, carbonated, root beer<br>ice creams, chocolate","directions":"In each of 8 tall glasses, place 1/2 cup milk and 1/2 cup root beer; stir to mix.<br>Top each serving with 1/4 cup ice cream.","url":"https://recipe.bluelayer.org/recipe/55189/mud-sodas"},{"id":"55185","title":"Bittersweet Chocolate Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Put all the ingredients in a saucepan and bring to a boil, stirring occasionally.<br>Take off the heat and let cool.<br>Freeze the mixture in an ice cream machine until set.<br>Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.<br>Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended.<br>Return to the freezer for at least another two hours before serving.<br>Please note: Cooking time does not include time in ice cream maker or freezer.","url":"https://recipe.bluelayer.org/recipe/55185/bittersweet-chocolate-sorbet"},{"id":"55176","title":"Pumpkin Oatmeal Muffins","ingredients":"oats<br>soymilk, original and vanilla, unfortified<br>pumpkin, raw<br>seeds, flaxseed<br>oil, canola<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Combine oats and soymilk and let stand for 5 minutes (until the oats have absorbed most of the liquid).<br>Blend in the pumpkin, flax meal, oil and sugar.<br>In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ginger.<br>Add the flour mix to the pumpkin mix and stir until combined.<br>Add any mix-ins (1/2 cup walnuts, 1/2 cup chocolate chips).<br>Bake for 20-25 minutes at 350 degrees, until a toothpick inserted into the middle comes out nearly clean.","url":"https://recipe.bluelayer.org/recipe/55176/pumpkin-oatmeal-muffins"},{"id":"55175","title":"Easy and Smooth 2 Ingredient White Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Whip the heavy cream until it forms peaks.<br>Chop the chocolate and microwave to melt.<br>Add Step 2 chocolate to the Step 1 whipped cream, and fold in with a spatula.<br>Pour the mixture into molds or cups, chill to harden, then it's done.<br>Garnish with whipped heavy cream, chocolate or dragees (not listed), and enjoy.","url":"https://recipe.bluelayer.org/recipe/55175/easy-and-smooth-2-ingredient-white-chocolate-mousse"},{"id":"55151","title":"Toots","ingredients":"sherbet, orange<br>ice creams, chocolate<br>leavening agents, baking soda","directions":"Blend till smooth.<br>Top with whipped cream and orange wedge.","url":"https://recipe.bluelayer.org/recipe/55151/toots"},{"id":"55148","title":"Calypso Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, pistachio nuts, raw<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"Grease a shallow 11x7-inch baking pan with butter; line base with parchment or waxed paper.<br>Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring until well blended.<br>Remove from heat; stir in remaining rum.<br>Roughly chop pistachio nuts; add 3/4 of nuts to chocolate mixture with cherries and coconut.<br>Mix well.<br>Spread mixture evenly in prepared pan.<br>Finely chop remaining nuts.<br>Put melted semisweet chocolate in a small paper piping bag; cut a small hole in the bottom of bag.<br>Pipe squiggly lines of chocolate all over top of mixture, then sprinkle with finely chopped nuts.<br>Chill 4 to 5 hours or until firmly set.<br>Cut in 30 pieces.<br>Remove from pan with a flexible spatula.<br>Keep refrigerated or in a cool place until serving.","url":"https://recipe.bluelayer.org/recipe/55148/calypso-bars"},{"id":"55145","title":"Chocolate Rum Balls I","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts.<br>Blend in corn syrup and rum.<br>Shape into 1 inch balls, and roll in additional confectioners' sugar.<br>Store in an airtight container for several days to develop the flavor.<br>Roll again in confectioners' sugar before serving.","url":"https://recipe.bluelayer.org/recipe/55145/chocolate-rum-balls-i"},{"id":"44828","title":"Chocolate Chunk Cookies with Pine Nuts","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>nuts, pine nuts, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees F.<br>Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl.<br>Using a hand mixer, beat the mixture until creamy, about 2 minutes.<br>Add the flour, pine nuts, and chocolate.<br>Stir until just mixed.<br>Line 2 baking sheets with parchment paper.<br>Scoop out 1-inch balls of dough.<br>Place on the cookie sheet.<br>Bake until the tops look dry, about 18 minutes.<br>Let cool for 15 minutes on the baking sheets.<br>Dust with powdered sugar and transfer to a serving plate.","url":"https://recipe.bluelayer.org/recipe/44828/chocolate-chunk-cookies-with-pine-nuts"},{"id":"28800","title":"Milk Chocolate Orange Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>egg, white, raw, fresh<br>sugars, granulated<br>orange juice, raw<br>orange juice, raw","directions":"In the top of a large double boiler set over barely simmering water, melt the chocolates together.<br>Stir well and set aside to cool slightly.<br>In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.<br>Keep refrigerated.<br>In a clean, dry bowl, whip the egg whites until soft peaks form.<br>Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more.<br>Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended.<br>Fold in the next 1/3 of the egg whites.<br>Fold in the remaining egg whites until just barely combined (the mixture will be streaky).<br>Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.<br>Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl.<br>Cover lightly and refrigerate at least 1 hour or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/28800/milk-chocolate-orange-mousse"},{"id":"55124","title":"Pecan White Fudge","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>vanilla extract","directions":"Combine butter, milk, and sugar in a medium sauce pan.<br>Over medium heat, bring to a full, rolling boil, stirring constantly.<br>Continue boiling and stirring for 4 1/2-5 minutes.<br>Remove from heat.<br>Stir in marshmallows, white chocolate, nuts, and vanilla.<br>Sir vigorously for 1 minute or until marshmallows are melted.<br>Pour into foil-lined, 9\"x9\" square baking pan.<br>Chill until firm, then remove foil and cut into 1 1/2\" pieces.","url":"https://recipe.bluelayer.org/recipe/55124/pecan-white-fudge"},{"id":"55123","title":"Eggless Chocolate Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375 degrees F (190 degrees C).<br>Sift together flour, baking soda, baking powder, and salt.<br>Set aside.<br>Cream together butter, sugar, and brown sugar in a large bowl.<br>Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth.<br>Gradually mix in the sifted ingredients until well blended.<br>Pour milk into dough, and stir until fully combined.<br>Drop dough by heaping teaspoons onto ungreased baking sheets.<br>Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes.<br>For a crunchier cookie, bake an additional minute or two.","url":"https://recipe.bluelayer.org/recipe/55123/eggless-chocolate-peanut-butter-cookies"},{"id":"55120","title":"Peppermint-Chocolate Drops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh<br>nuts, walnuts, english","directions":"Combine milk, sugar, and corn syrup in heavy sauce pan.<br>Cook and stir over medium heat until mixture boils and is bubbling all over top.<br>Boil and stir two minutes more.<br>Remove from heat and stir in chocolate chips until completely melted and smooth.<br>Cool five minutes.<br>Add candy and nuts; mix well.<br>Drop mixture onto wax paper by spoonful.<br>Chill until set.","url":"https://recipe.bluelayer.org/recipe/55120/peppermint-chocolate-drops"},{"id":"55108","title":"Almond Buttercrunch","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.<br>Stir constantly until mixture boils, then do not stir or shake.<br>Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.<br>Pour onto a large buttered cookie sheet.<br>Immediately press chocolate chips onto the hot candy.<br>As the chocolate melts, spread it into a coating over the candy.<br>Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/55108/almond-buttercrunch"},{"id":"55094","title":"Martha Stewart Chewy Chocolate Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spices, ginger, ground<br>sugars, brown<br>molasses<br>leavening agents, baking soda<br>water, bottled, generic<br>candies, semisweet chocolate<br>sugars, granulated","directions":"Line two baking sheets with parchment paper.<br>In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.<br>In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.<br>Add brown sugar,beat until combined.<br>Add molasses, beat until combined.<br>In a small bowl, dissolve baking soda in boiling water.<br>Beat half of flour mixture into butter mixture.<br>Beat in baking soda mixture, then remaining flour mixture.<br>Mix in chocolate, turn into plastic wrap.<br>Pat out to 1\" thickness, seal with wrap.<br>Refrigerate until firm, 2 hours or overnight.<br>Preheat oven to 325*.<br>Roll dough into 1 1/2\" balls, place 2\" apart on baking sheets.<br>Chill 20 minutes.<br>Roll in granulated sugar.<br>Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.<br>Let cool 5 minutes.<br>Transfer to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/55094/martha-stewart-chewy-chocolate-gingerbread"},{"id":"55086","title":"Highland Toffee","ingredients":"butter, without salt<br>oats<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 400 degrees.<br>Grease well an 8\" square glass baking pan; set aside.<br>In a large bowl, combine well the melted butter and oats; stir in the brown sugar, corn syrup, salt and vanilla extract.<br>Pour into prepared pan and press in evenly.<br>Bake for 14 minutes.<br>Remove pan and turn off oven .<br>Sprinkle the chocolate chips over the top and return the pan to the oven for 2 minutes.<br>Using a sprayed offset spatula, spread the softened chips over the top; sprinkle with the chopped nuts.<br>Allow to cool to room temperature and then refrigerate for 2 hours.<br>With a sharp thin knife, go around all the edges of the pan.<br>Gently remove the whole from the pan and place on cutting board.<br>Cut into squares and then triangles.<br>These are best stored in an airtight container in the fridge during warm weather.","url":"https://recipe.bluelayer.org/recipe/55086/highland-toffee"},{"id":"55075","title":"Homemade Protein and Oat Bars.","ingredients":"peanut butter, smooth style, without salt<br>beverages, protein powder whey based<br>egg, white, raw, fresh<br>honey<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together the egg whites, peanut butter, and honey.<br>Stir until smooth.<br>Fold in Protein Powder and Baking Powder.<br>Fold in Oats.<br>Fold in Chocolate Chips.<br>To prevent the bars from sticking, line your baking pan with parchment paper.<br>Press the batter into the baking pan and bake at 350 degrees F for about 15 minutes.<br>Let stand for 5 minutes, cut into 6 bars.","url":"https://recipe.bluelayer.org/recipe/55075/homemade-protein-and-oat-bars"},{"id":"55066","title":"White Chocolate Rice Krispie Treats With Candied Peanuts","ingredients":"butter, salted<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Spray or lightly-oil a 13 x 9 inch rectangular pan.<br>In a large saucepan, melt the butter over low heat.<br>Add white chocolate and stir until melted.<br>Add the marshmallows and stir constantly over the heat until completely melted.<br>(If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.<br>).<br>Remove from the heat and add the candied peanuts and Rice Krispies until well combined.<br>A rubber spatula or flexible pastry scraper works best.<br>Scrape into the prepared pan and smooth the top, let cool.<br>Serving and Storage: Cut into neat bars or squares with a sharp knife.<br>These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.","url":"https://recipe.bluelayer.org/recipe/55066/white-chocolate-rice-krispie-treats-with-candied-peanuts"},{"id":"55061","title":"Foolproof Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>nuts, walnuts, english<br>vanilla extract","directions":"MICROWAVE in glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk.<br>Microwave on full power (high) 3 minutes.<br>Stir until chips melt and mixture is smooth.<br>Stir in remaining ingredients.<br>Spread evenly into wax paper lined 8 or 9 inch square pan.<br>(Line bottom and up sides for easy removal) Chill 2 hours or until firm.<br>Turn fudge onto board, peel off wax paper and cut into squares.<br>Store loosely covered at room temperature CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk.<br>Proceed as above.<br>MILK CHOCOLATE FUDGE: Omit one (6 oz) package semi sweet chips.<br>Add 1 cup milk chocolate chips.<br>Proceed as above.<br>CREAMY MILK CHOCOLATE FUDGE: Omit 1 (6 oz) package semi sweet chips.<br>Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.<br>Proceed as above.<br>MEXICAN FUDGE: Reduce vanilla to 1 teaspoon.<br>Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.<br>Proceed as above.<br>BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.<br>Melt 2 (12 oz)packages butterscotch chips with sweetened milk.<br>When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.<br>Proceed as above.<br>Makes about 2 pounds.","url":"https://recipe.bluelayer.org/recipe/55061/foolproof-chocolate-fudge"},{"id":"55056","title":"White Chocolate Whipped Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Mix together chopped white chocolate and 2 tablespoons whipping cream in small metal bowl.<br>Set over small saucepan of simmering water, do not let the water touch the bowl, and stir until white chocolate melts and smooth.<br>Remove bowl and let cool for 8 to 10 minutes.<br>Beat remaining 1/2 cup chilled whipping cream in medium bowl with an electric mixer until fluffy and soft peaks form.<br>Whisk in white chocolate mixture.<br>It can be made 1 day in advance, the cover with a plastic wrap and keep it refrigerated.","url":"https://recipe.bluelayer.org/recipe/55056/white-chocolate-whipped-cream"},{"id":"55049","title":"Raspberry Fudge Balls","ingredients":"cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>cookies, vanilla wafers, lower fat<br>jams and preserves, apricot<br>nuts, almonds","directions":"Combine cream cheese and chocolate.<br>Mix until well blended.<br>Stir in crumbs and preserves.<br>Shape into 1 inch balls and roll in chopped almonds.<br>Chill several hours.<br>Makes 30 balls.","url":"https://recipe.bluelayer.org/recipe/55049/raspberry-fudge-balls"},{"id":"55044","title":"Charishma's Tasty Home Made Nutella","ingredients":"nuts, hazelnuts or filberts<br>chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>salt, table<br>water, bottled, generic","directions":"Process hazelnuts in a blender or a food processor on high power until they begin to form a smooth nut batter.<br>Then melt the coconut oil and cacao paste in a double boiler.<br>Stir in the honey smoothly.<br>Add the above prepared mixture to the hazelnut batter.<br>Fold in salt.<br>Blend all of these together until very smooth.<br>You will need to add water to get the desired consistency of nutella.<br>Enjoy nutella on bread and keep making more.","url":"https://recipe.bluelayer.org/recipe/55044/charishmas-tasty-home-made-nutella"},{"id":"55026","title":"Cinnamon Hot Coco","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground","directions":"Fill mug or cup up with hot water.<br>(Microwave water to make hot or use tap water).<br>For an extra creamy taste use milk instead of water.<br>Add your hot chocolate mix and stir.<br>Add cinnamon and stir<br>Add marshmallows and enjoy!<br>!al","url":"https://recipe.bluelayer.org/recipe/55026/cinnamon-hot-coco"},{"id":"55015","title":"Pol Martin-Chart House Mud Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>ice creams, chocolate<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"mix crushed wafers with butter, spread into bottom of 10-in spring form pan.<br>place ice cream containers on counter until ice cream is pliable, but not melting.<br>place ice creams in bowl of electric mixer or mix by hand.<br>mix ice cream just enough to create marbled effect.<br>fill cake pan, using spatula to help shape ice cream.<br>drizzle top with chocolate fudge sauce.<br>place in freezer just until chocolate hardens, then cover with sheet of waxed paper.<br>freeze 12 hours before serving.<br>serve with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/55015/pol-martin-chart-house-mud-pie"},{"id":"55014","title":"Cadbury Chocolate \"sorbet\"","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place water, sugar and cocoa to a pan, bring to the boil.<br>Simmer for a minute.<br>Cut the chocolate into small pieces.<br>Place into a bowl.<br>Ladle the hot cocoa mixture over the chocolate pieces and stir until the chocolate has melted.<br>Alternatively, you can stop stirring before all the chocolate has melted.<br>This will create crunchy small pieces of chocolate in the ice cream.<br>Let cool.<br>Put in the refrigerator and chill well.<br>(This is important for the ice cream machine in order to chill the ice cream faster.<br>Faster preparation of the ice cream means better and smoothier texture.<br>).<br>Put in the ice cream machine and follow manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/55014/cadbury-chocolate-sorbet"},{"id":"55002","title":"Chocolate Protein Balls","ingredients":"oats<br>peanut butter, smooth style, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>beverages, protein powder whey based","directions":"Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed.<br>Cover bowl with plastic wrap and refrigerate for 30 minutes.<br>Scoop chilled mixture into balls.<br>Keep cold until serving.","url":"https://recipe.bluelayer.org/recipe/55002/chocolate-protein-balls"},{"id":"54996","title":"Snickerdoodle Cookie Dough Truffles","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Line a baking sheet with parchment paper.<br>Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.<br>Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.<br>Add the flour mixture, and mix on low speed until well incorporated.<br>(Turn off the mixer and use your hands to help combine if needed.)<br>Scoop tablespoonfuls of the dough, and roll them into smooth balls.<br>Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.<br>Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.<br>Drop the chilled balls into the coating, and roll them around with a fork to fully coat.<br>Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.<br>(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)<br>Chill the truffles until the coating is completely set, about 1 hour.<br>(The truffles can be refrigerated in an airtight container for up to 5 days.)","url":"https://recipe.bluelayer.org/recipe/54996/snickerdoodle-cookie-dough-truffles"},{"id":"54995","title":"5-Ingredient Cheesecake-Stuffed Chocolate Covered Strawberries","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite","directions":"Place the cream cheese, powdered sugar, and vanilla extract in the bowl of stand mixer (or use an electric mixer).<br>Beat on medium speed until completely combined.<br>Scrape the edges of the bowl to make sure that everything is incorporated evenly.<br>Spoon the filling into a pastry bag fitted with a large pastry tip (see note below).<br>Using either a knife or a melon baller, remove the stems and create a hole in the strawberry for the filling.<br>Squeeze a little bit of the cheesecake mixture into each strawberry, and place on a baking sheet lined with foil or parchment paper.<br>Place in the fridge until ready to dip in chocolate.<br>To melt the chocolate, place the chocolate chips and shortening into a microwave safe bowl.<br>Heat in 30 second intervals, stirring after each interval, until the chocolate is completely melted.<br>(For me, this is usually two 30 second intervals and then one 15-20 second interval.)<br>Dip each strawberry into the chocolate, swirling to coat the strawberry.<br>Place back on the baking sheet, and refrigerate for 25-30 minutes before serving to let the chocolate harden.<br>Enjoy!<br>Notes: 1.<br>You can soften the cream cheese in the microwave for 15 seconds to warm it up a little bit, just be sure not to heat it for too long or it will melt.<br>Taste the cream cheese mixture and if 1/3 cup of sugar isnt sweet enough for you, add a couple tablespoons until its at your desired sweetness level.<br>Instead of using a pastry bag lined with a tip, feel free to use a zip top bag with the corner snipped off.","url":"https://recipe.bluelayer.org/recipe/54995/5-ingredient-cheesecake-stuffed-chocolate-covered-strawberries"},{"id":"54989","title":"Chocolate Drops","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats","directions":"Combine sugar, milk and cocoa.<br>Bring to a boil and boil for 5 minutes.<br>Add coconut and oats.<br>Stir all together.<br>Drop by teaspoon onto wax paper.<br>Put in fridge.","url":"https://recipe.bluelayer.org/recipe/54989/chocolate-drops"},{"id":"54971","title":"Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>syrup, maple, canadian<br>oil, corn, peanut, and olive<br>egg substitute, powder<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Prepare baking sheets.<br>Combine flour, baking soda and salt in a bowl and set aside.<br>Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.<br>Add dry ingredients and mix until combined.<br>Add chocolate chips and mix.<br>Drop with a spoon onto baking sheets 2 inches apart.<br>Bake for 15 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/54971/vegan-chocolate-chip-cookies"},{"id":"54968","title":"Milk Chocolate Granita","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"In a medium saucepan, mix water and milk.<br>Place over low heat, then add sugar to dissolve.<br>When sugar is dissolved, add chocolate and cocoa.<br>Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).<br>Allow to cool slightly (at least until it is no longer steaming).<br>Cover and freeze for one to two hours, until it is frozen at the edges.<br>Scrape the ice with a fork, mixing it towards the center of the dish.<br>Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).<br>Keep frozen until ready to serve.<br>If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.<br>QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.","url":"https://recipe.bluelayer.org/recipe/54968/milk-chocolate-granita"},{"id":"54953","title":"Chocolate Cookie Sandwiches","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"For the cookies:<br>Preheat oven to 350 degrees F.<br>Mix butter, sugar and vanilla in a medium sized mixing bowl until well combined.<br>Add flour, cocoa powder and cornstarch.<br>Beat until combined.<br>Spoon tablespoon sized dollops of the dough onto a parchment paper lined baking sheet.<br>Flatten gently.<br>Bake 10-12 minutes.<br>Then remove them from the oven and allow them to cool on the baking sheet for a few minutes before moving them to a cooling rack to cool completely prior to filling them.<br>For the filling: Melt chocolate in a saucepan over low heat.<br>Once its melted, remove from heat and add in the cream.<br>Stir until combined.<br>Let cool.<br>Spread chocolate filling on the backside of half of the cooled cookies.<br>Then top the filling with another cookie, making a sandwich.<br>* Make sure cookies and filling are completely cooled before frosting them.<br>Makes approximately 10-12 sandwiches, depending on the size of the cookies.","url":"https://recipe.bluelayer.org/recipe/54953/chocolate-cookie-sandwiches"},{"id":"54922","title":"El Dorado Hot Chocolate","ingredients":"sugars, granulated<br>water, bottled, generic<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan.<br>Cover and bring to a boil over medium heat.<br>Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes.<br>(It should smell slightly burnt.)<br>Pull pan from the heat and carefully pour the 1/4 cup water into the caramel.<br>Take care; it may spatter a lot.<br>Whisk until smooth and allow to cool.<br>(The burnt caramel can be held for up to 2 weeks at room temperature.)<br>When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate.<br>Bring the milk to a simmer in a medium pan over medium heat.<br>Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate.<br>Serve El Dorado Hot Chocolates with a spoon to stir the layers together.<br>Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.","url":"https://recipe.bluelayer.org/recipe/54922/el-dorado-hot-chocolate"},{"id":"54919","title":"\" Chex Honey - Peanut Party Mix \"","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>honey<br>honey<br>butter, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large microwavable bowl.<br>Mix cereals &amp; nuts.<br>In 2 cup microwavable cup.<br>Microwave butter &amp; honey uncovered 1-2 min.Stirring every 30 seconds until mixture comes to a full boil.And is melted.<br>Pour over cereal mixture.<br>Stirring to coat evenly.<br>Microwave uncovered on high 2-4 min.<br>Stirring every minute.until mixture is well coated.&amp; looks glazed.<br>Spread on wax paper or foil to cool.<br>When cool.<br>Stir in candies.<br>Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/54919/chex-honey-peanut-party-mix"},{"id":"54889","title":"Mackinac Island Style Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>sugars, granulated<br>nuts, walnuts, english","directions":"Combine the milk, butter, brown sugar, granulated sugar and salt in a good sized heavy pan.<br>Cook at medium heat until boiling; then boil for exactly 6 minutes, stirring.<br>constantly.<br>Remove from heat and add the vanilla extract and confectioners sugar.<br>Beat with a mixer until smooth and thick, and then add nuts (if desired).<br>Pour into a buttered pan (perhaps 9\" square) and freeze for 20 minutes.<br>Once the fudge is firmed up, cut it into pieces of whatever size you choose.<br>Peanut Butter Fudge:.<br>Reduce the butter to 1/4 cup and add 1/2 cup of peanut butter.<br>Chocolate Fudge.<br>Mix 1/2 cup of unsweetened cocoa powder with the confectioners sugar before stirring into fudge.","url":"https://recipe.bluelayer.org/recipe/54889/mackinac-island-style-fudge"},{"id":"54875","title":"Chocolate Chip Cookie Dough Cashew Butter","ingredients":"nuts, cashew nuts, raw<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>sugars, brown<br>mini semi-sweet chocolate baking chips,","directions":"Add cashews to food processor and blend until a big lump forms.<br>You may have to scrape the sides of the bowl down a few times.<br>Once lump forms, add the vanilla extract, coconut oil, salt and brown sugar and blend until desired consistency.<br>If you like your nut butter creamier, add a pinch more coconut oil.<br>Add to a bowl and let cool.<br>Once cooled, stir in chocolate chips.<br>Store in an airtight container.<br>I store my nut butters in the cupboard, but you may want to store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/54875/chocolate-chip-cookie-dough-cashew-butter"},{"id":"54870","title":"Ww 3 Points - Swiss Miss Fat-Free Chocolate Fudge Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>vanilla extract","directions":"In a saucepan, combine the milk with the cocoa powder and cornstarch and whisk thoroughly until the powders are dissolved.<br>Add the condensed milk, chocolate syrup, and salt to the saucepan.<br>Set the pan over med/low heat.<br>Heat the mixture, stirring constantly, until it comes to a boil and thickens (about 6 min).<br>Remove from heat and let sit, covered, for about 5 minutes and then add the vanilla.<br>Transfer into serving cups, cover each with plastic wrap and chill 2-3 hrs before serving.<br>3 Points per serving (3/4 cup).","url":"https://recipe.bluelayer.org/recipe/54870/ww-3-points-swiss-miss-fat-free-chocolate-fudge-pudding"},{"id":"54867","title":"Chocolate Delight Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>nuts, almonds","directions":"Mix together and form into 10 inch pie pan.<br>Bake at 350 degrees for 10 to 15 min or possibly till golden.<br>Cold.","url":"https://recipe.bluelayer.org/recipe/54867/chocolate-delight-pie-recipe"},{"id":"54864","title":"Chocolate Peanut Butter Ribbon Fudge","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small glass bowl, combine peanut butter and butter.<br>Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft.<br>Stir in powdered sugar until well blended; set aside.<br>In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow cream and vanilla, set aside.<br>In a large saucepan, combine granulated sugar and milk.<br>Heat over low heat, stirring constantly, until mixture comes to a boil.<br>Boil 6 minutes, stirring constantly.<br>Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended.<br>Turn half of chocolate mixture into a well-buttered 8-inch pan.<br>Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly.<br>Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly.<br>Refrigerate until set.<br>Cut into 25 squares.","url":"https://recipe.bluelayer.org/recipe/54864/chocolate-peanut-butter-ribbon-fudge"},{"id":"54859","title":"creamy chocolata","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>jams and preserves, apricot<br>sugars, granulated","directions":"Bake the cake,follow the instructions from the package.<br>Whip the cream with the sugar until soft peak forms.<br>Put 2 tablespoon of whipped cream in each glass.Layer with pieces of cake alternate with whipped cream.<br>Spread strawberry jam on top.Chill for 2 hrs.<br>or until ready to serve.ENJOY!","url":"https://recipe.bluelayer.org/recipe/54859/creamy-chocolata"},{"id":"54852","title":"Caramel Coating for Cream Puffs","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic<br>lemon juice, raw","directions":"make a hole in bottom of each cream puff by using a flat plain pastry tip.<br>use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside.<br>place sugar; 3 tablespoon water and lemon juice in saucepan.<br>cook over medium heat until liquid becomes a deep golden color.<br>Do Not Stir!<br>remove from heat and briefly plunge bottom of pan in bowl of cold water.<br>return pan to stove over medium heat.<br>pour in remaining water (1/3 cup) and without stirring cook another 30 seconds.<br>remove pan from heat and place on counter.<br>carefully dip tops of cream puffs in hot caramel.<br>set aside to cool, then refrigerate to serve cold.","url":"https://recipe.bluelayer.org/recipe/54852/caramel-coating-for-cream-puffs"},{"id":"54846","title":"Ghirardelli Dark Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"Bring the cream to a simmer in a small saucepan.<br>Add butter and stir until melted.<br>Add Ghirardelli chocolate.<br>Stir until completely melted and smooth.<br>Remove from heat and pour the chocolate mixture into a shallow bowl.<br>Cool, cover and put in refrigerator until firm, at least 2 hours.<br>Roll mixture in 1\" ball and then roll in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans.","url":"https://recipe.bluelayer.org/recipe/54846/ghirardelli-dark-chocolate-truffles"},{"id":"54840","title":"Almond Butter and Maple Syrup Rice Crispy Treats","ingredients":"nuts, almonds<br>syrup, maple, canadian<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a tin or a baking tray with parchment paper.<br>Melt the almond butter and maple syrup in a medium saucepan over a low heat until they are combined and liquid.<br>Take the pan off the heat and stir in the rice crispies so that they are all covered.<br>If desired, stir in the chocolate chips.<br>Pour the mixture into the tin, pat down with your hands and chill until firm (about an hour or two).","url":"https://recipe.bluelayer.org/recipe/54840/almond-butter-and-maple-syrup-rice-crispy-treats"},{"id":"54835","title":"Chocolate Dip","ingredients":"yogurt, greek, plain, nonfat<br>cocoa, dry powder, unsweetened<br>honey","directions":"Combine ingredients with whisk.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/54835/chocolate-dip"},{"id":"54832","title":"White Fudge Sundae","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>raspberries, raw<br>butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>ice creams, chocolate<br>goji berries, dried","directions":"Put the white chocolate in a microwavable bowl and heat at high power for 30 seconds at a time until half melted.<br>Alternatively, put the white chocolate in the top of a double boiler over barely simmering water and stir until half melted, about 2 minutes.<br>In a small saucepan, combine 1/4 cup of the heavy cream with the corn syrup and raspberry liqueur and bring just to a simmer.<br>Pour the hot cream mixture over the white chocolate and whisk gently until smooth.<br>Add the butter and whisk vigorously until slightly thickened and fudgelike, about 1 minute.<br>Pour the remaining 2 cups of heavy cream into a large chilled bowl.<br>Sift the confectioners' sugar and cocoa over the heavy cream.<br>Beat at medium speed until soft peaks form.<br>Scoop the chocolate ice cream into bowls and top with the hot white chocolate fudge sauce and a generous dollop of the cocoa whipped cream.<br>Garnish with the berries and serve.","url":"https://recipe.bluelayer.org/recipe/54832/white-fudge-sundae"},{"id":"54825","title":"Anything Goes Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>leavening agents, baking soda<br>vanilla extract<br>butter, without salt<br>honey<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Lightly grease one 9x13 inch pan.<br>You can also use a brownie pan.<br>In a large mixing bowl combine the oats, flour, flax and baking soda.<br>In a separate bowl blend by hand vanilla, butter or margarine, honey and brown sugar.<br>Add to dry mix and mix well.<br>I use my hands to ensure a good mix (latex or latex-free gloves work well if you don't want to get messy).<br>Stir in the 2 cups assorted chocolate chips, raisins, nuts, dried fruits etc.<br>Lightly press mixture into the prepared pan.<br>Drizzle additional honey generously to the top of the unbaked bars.<br>This helps to adhere the bars and lessen the chance of crumbling.<br>Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown.<br>Let cool for 10 minutes then cut into bars.<br>Let bars cool completely in pan before removing or serving.","url":"https://recipe.bluelayer.org/recipe/54825/anything-goes-granola-bars"},{"id":"54824","title":"Chocolate Banana Split Drizzle","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"In a microwave-safe bowl, combine cocoa, sugar, milk and butter.<br>Microwave 2 minutes, stirring 3 times.<br>Serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/54824/chocolate-banana-split-drizzle"},{"id":"54819","title":"Easy Butter Pecan Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, use a mixer set on low to combine first three ingredients: flour, brown sugar and softened butter.<br>Pat into a 9x13 pan, sprinkle with pecans and set aside.<br>To prepare the caramel layer, combine brown sugar and butter in a heavy saucepan over medium heat, stirring constantly and quickly until mixture begins to boil.<br>Allow to boil and foam for one minute, stirring constantly.<br>Pour over crust.<br>Bake at 350 degrees for 20-23 minutes or until caramel is bubbly and crust is golden.<br>Remove from the oven and sprinkle with chocolate chips.<br>Allow chips to melt slightly then swirl into the caramel.<br>When almost cool, cut into 1 1/2\" squares.<br>Keep it small as they are very rich!","url":"https://recipe.bluelayer.org/recipe/54819/easy-butter-pecan-turtle-bars"},{"id":"54818","title":"Eggless Chocolate Cake II","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>water, bottled, generic<br>leavening agents, baking soda<br>salt, table<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.<br>In a large bowl, sift together flour, cocoa powder, soda and salt.<br>Add sugar and mix together.<br>Add oil, water and vanilla and mix thoroughly.<br>Pour into a 9x13 inch pan.<br>Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/54818/eggless-chocolate-cake-ii"},{"id":"54784","title":"Gluten-Free Trail Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>nuts, almonds<br>cranberries, dried, sweetened<br>pretzels, soft, unsalted","directions":"Add ingredients into a large plastic bag and shake to combine.<br>Pour into a serving bowl and enjoy!","url":"https://recipe.bluelayer.org/recipe/54784/gluten-free-trail-mix"},{"id":"54766","title":"Shortbread Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.<br>In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.<br>Add the vanilla.<br>In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.<br>Mix on low speed until the dough starts to come together.<br>Dump onto a surface dusted with flour and shape into a flat disk.<br>Wrap in plastic and chill for 30 minutes.<br>Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter.<br>Place the cookies on an ungreased baking sheet and sprinkle with sugar.<br>Bake for 20 to 25 minutes, until the edges begin to brown.<br>Allow to cool to room temperature.<br>When the cookies are cool, place them on a baking sheet lined with parchment paper.<br>Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.<br>(Don't trust your microwave timer; time it with your watch.)<br>Stir with a wooden spoon.<br>Continue to heat and stir in 30-second increments until the chocolate is just melted.<br>Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.<br>Drizzle 1/2 of each cookie with just enough chocolate to coat it.","url":"https://recipe.bluelayer.org/recipe/54766/shortbread-cookies"},{"id":"54765","title":"Sweet & Salty Peanut Butter Chocolate Pretzel Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>sugars, brown<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray.<br>(I used the butter wrappers to grease but did not put any foil in the pan).<br>In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.<br>Add confectioners' sugar and brown sugar.<br>Slowly beat sugars into peanut butter until well-combined.<br>Add 1 1/2 cup pretzels and beat to combine.<br>Press mixture into the bottom of prepared baking dish.<br>In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.<br>Stir until smooth.<br>Pour over the top and smooth with a spatula.<br>Sprinkle with remaining 1/2 cup of crushed pretzels.<br>Press down lightly.<br>Refrigerate for at least 3 hours before cutting into bars and serving.","url":"https://recipe.bluelayer.org/recipe/54765/sweet-salty-peanut-butter-chocolate-pretzel-bars"},{"id":"54761","title":"Halloween Munchie Mix","ingredients":"candies, marshmallows<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive<br>corn, sweet, white, raw<br>snacks, popcorn, air-popped (unsalted)","directions":"Mix ingredients together in bowl.<br>Serve in plastic pumpkin or witch's cauldron.","url":"https://recipe.bluelayer.org/recipe/54761/halloween-munchie-mix"},{"id":"54758","title":"Chocolate-Filled Holiday Balls","ingredients":"nuts, walnuts, english<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, salted<br>vanilla extract<br>candies, semisweet chocolate<br>butter, salted<br>cream, fluid, heavy whipping<br>vanilla extract<br>sugars, granulated","directions":"Adjust two racks to divide the oven into thirds.<br>Preheat the oven to 350 degrees.<br>Have ready two ungreased baking sheets.<br>In a food processor fitted with a steel blade, process the walnuts with 2 tablespoons of the confectioners' sugar until finely ground.<br>In a medium-size bowl, with a whisk, combine the flour and 3/4 cup of the ground-walnut mixture until thoroughly mixed.<br>In a large bowl, with an electric mixer at medium-high speed, beat together the butter, the remaining confectioners' sugar, and vanilla until creamy, 2 to 3 minutes.<br>With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended.<br>Scoop heaping measuring teaspoonfuls of the dough out of the bowl and roll them into 1-inch balls between the palms of your hands.<br>Arrange the balls on the baking sheets, spacing them about 2 inches apart.<br>Bake for about 11 minutes until golden around the edges.<br>Reverse the baking sheets on the racks and from front to back once during baking.<br>With a wide turner, immediately transfer the cookies to wire racks to cool completely.While the cookies are cooling, make the filling.<br>In a medium-size saucepan set over low heat, melt together the chocolate, butter, and cream, stirring constantly until smooth.<br>Remove from the heat and set aside to cool slightly.<br>Stir in the vanilla until blended.<br>Gradually add the confectioners' sugar, beating until smooth.<br>Sprinkle the remaining walnut mixture on a sheet of waxed paper.<br>When the cookies have cooled, spread the bottom side of each one with a generous teaspoon of the filling.<br>Top with the remaining cookies, flat sides down on the filling.<br>Roll the chocolate edges of the cookies into the walnut mixture.<br>Store in a tightly covered container, separating the layers with sheets of waxed paper.","url":"https://recipe.bluelayer.org/recipe/54758/chocolate-filled-holiday-balls"},{"id":"54717","title":"Chocolate Raspberry Rum Sauce","ingredients":"raspberries, raw<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put raspberries in a microwavable bowl.<br>Add rum.<br>Cover raspberries and rum with chocolate syrup.<br>Microwave 20 - 30 seconds, enough to thaw raspberries.<br>Mash and combine thoroughly with a spoon.<br>Pour over ice cream.","url":"https://recipe.bluelayer.org/recipe/54717/chocolate-raspberry-rum-sauce"},{"id":"54713","title":"Chocolate Nut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>nuts, pecans","directions":"In a medium microwave safe bowl, place the chips and shortening and microwave on HIGH (100%) for 1 to 1 1/2 minutes or until smooth when stirred.<br>Stir in the nuts.<br>Spoon heaping teaspoonfuls of the mixture into 1-inch paper candy cups or paper lined mini muffin cups, filling each cup half full.<br>Refrigerate until firm.<br>Peel off the paper cups, if desired.","url":"https://recipe.bluelayer.org/recipe/54713/chocolate-nut-clusters"},{"id":"54701","title":"Dark Chocolate Peanut Butter","ingredients":"oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, granulated<br>vanilla extract","directions":"Place peanuts into the bowl of a food processor.<br>Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.<br>Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted.<br>Set aside to cool slightly.<br>With the motor of the food processor running, stream the oil into the peanuts and process until a smooth butter forms.<br>Spoon in the melted chocolate, and process until combined.<br>Add in the cocoa powder, salt, evaporated cane juice, and vanilla extract, and puree until well-combined.<br>Nutritional information per 2-tablespoon serving: 211.7 calories, 16.5 grams fat, 3.5 grams saturated fat, 3 grams fiber, 7.8 grams sugar, 7.2 grams protein","url":"https://recipe.bluelayer.org/recipe/54701/dark-chocolate-peanut-butter"},{"id":"54697","title":"Favorite Chocolate Butter Icing","ingredients":"sugars, powdered<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Just beat the butter until soft and add the icing sugar, beating vigorously.<br>(You can do this in a food processor if you have a half-size bowl.)<br>Then add the melted chocolate and the milk, and beat to combine.<br>Spread over and inside your cakes.<br>Give it a twist: Try this icing with white chocolate, dark chocolate, or a cream liqueur like Baileys instead of the chocolate and milk.","url":"https://recipe.bluelayer.org/recipe/54697/favorite-chocolate-butter-icing"},{"id":"54696","title":"Somebody's Mother's 24k Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Fill a shaker with ice and pour in the three ingredients.<br>Shake noticeably.<br>Pray for guidance.<br>Pour.<br>Garnish with 24k gold flecks.<br>Guzzle.","url":"https://recipe.bluelayer.org/recipe/54696/somebodys-mothers-24k-martini"},{"id":"54694","title":"Toffee Crunch","ingredients":"butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Slow boil over medium heat butter and sugar gently for 7 minutes.<br>Start timing after mix comes to a boil.<br>Stir constanstly (scorches easily).<br>Pour into a foiled and buttered 8\" round cake pan- spread even quickly.<br>Sprinkle with chocolate chips; spread when melted.<br>Sprinkle with nuts.<br>When cool remove foil, wrap and place in a small pizza type box and give with a small hammer.<br>Note: I went to my bakery and asked for 8\" cardboard cake rounds and placed my cooled toffee on that, then wrapped in plastic wrap and decorated (another way to give as a gift).","url":"https://recipe.bluelayer.org/recipe/54694/toffee-crunch"},{"id":"54684","title":"Melt Away Chocolate Massage Oil","ingredients":"cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>nuts, almonds<br>vanilla extract","directions":"In a small bowl, mix the cocoa powder into the chocolate.<br>Slowly pour in the grapeseed oil, then the sweet almond oil, then the vanilla extract.<br>Once the mixture is combined, you can transfer it to a plastic squeeze bottle for easy application as massage oil, or put it in a jar, label it, and offer it as a gift to a massage-needy person.","url":"https://recipe.bluelayer.org/recipe/54684/melt-away-chocolate-massage-oil"},{"id":"54668","title":"Homemade White Chocolate Chips","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>vanilla extract<br>beverages, protein powder whey based<br>sweetener, herbal extract powder from stevia leaf","directions":"In a food processor or blender, blend the coconut shreds for about 6-7 minutes, scraping the inside bowl periodically.<br>You want to blend the coconut shreds until you have coconut butter.<br>While the coconut is mixing, melt the cacao butter in the microwave or on the stove, on low heat until just melted.<br>Add the cacao butter to the coconut butter mixture.<br>Add the vanilla, powder of choice and stevia and mix well.<br>Pour the mixture into a small baking dish (smaller than 8x8) or candy/chip molds.<br>Place in the freezer for 30 minutes.<br>Remove from the freezer and cut into squares or remove from molds.<br>Keep chips covered in the fridge.<br>Note: It took a few tries to create a chip that would bake without melting all over the place.The coconut butter is a secret ingredient for helping these chips stay firmer.<br>The powder is also crucial.<br>If you do not have a protein powder or dry milk powder, you can try using a flour.<br>These chips will still melt when baking, but they will not completely dissolve into your baked goodies.<br>For best results, add the chips when chilled to batters.<br>Keep stored in an airtight container in the fridge or freezer to use at a moments notice!<br>Yields heaping 1/3 cup.","url":"https://recipe.bluelayer.org/recipe/54668/homemade-white-chocolate-chips"},{"id":"54645","title":"Harry Potter Delight","ingredients":"candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>corn, sweet, white, raw<br>raisins, seeded<br>pretzels, soft, unsalted<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large bowl, combine all ingredients; mix well.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54645/harry-potter-delight"},{"id":"54643","title":"Baby E's Peanut Butter Bonbons","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together peanut butter, powdered sugar, butter, fruit and nuts.<br>Shape into small balls, roughly the size of a teaspoon.<br>Melt chocolate in microwave, about two minutes.<br>Stir to melt remaining chips.<br>Microwave in thirty second increments, as necessary to melt all chips, being careful not to scorch chocolate.<br>Dip peanut butter balls in melted chocolate, covering completely.<br>Lift out with a fork, and place on a wax paper lined baking sheet.<br>Refrigerate for at least fifteen minutes, or until chocolate sets.","url":"https://recipe.bluelayer.org/recipe/54643/baby-es-peanut-butter-bonbons"},{"id":"54640","title":"Wee Men","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Break the chocolate into a bowl and microwave on medium for 30 seconds.<br>Stir and then continue to zap for 10 seconds at a time until the chocolate is melted (about another 30 seconds).<br>Dip the base of each marshmallow in the chocolate and then place on a sheet of baking paper or wax paper.<br>Take a teaspoonful at a time of melted chocolate and drip a blob on top of each marshmallow.<br>Place an M&amp;M/Smartie/Pebble on top of each blob.<br>Reheat the chocolate if it is getting difficult to make blobs.<br>In hot weather, put in the freezer for about 5 minutes.<br>Remove the Wee Men from the baking paper when the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/54640/wee-men"},{"id":"54639","title":"Chocolate Power Bar Balls","ingredients":"dates, deglet noor<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>salt, table<br>water, bottled, generic","directions":"Place dates, walnuts and chocolate in a food processor.<br>Pulse on high speed until the texture of coarse gravel.<br>Pulse in vanilla and salt (if necessary, add water so that dough forms a big ball).<br>Form mixture into 1-inch balls.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/54639/chocolate-power-bar-balls"},{"id":"54627","title":"Halloween Scary Monster Eyeballs","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Mix the peanut butter with the butter, sugar, and vanilla in a medium bowl.<br>It may be easiest to use your hands (kids love doing this).<br>Line a rimmed baking sheet with wax paper.<br>Roll the peanut butter mixture by teaspoons into small balls and arrange on the baking sheet.<br>Refrigerate for at least 1 hour to firm up the eyeballs.<br>Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave:<br>Heat on high for 60 seconds, and then stir well.<br>If its not quite smooth, heat in two or three 10-second bursts, stirring well after each burst.<br>(Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water.<br>Avoid overheating, which can cause chocolate to seize up into a stiff mass.)<br>Take the sheet of balls from the refrigerator, use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top.<br>(This opening in the chocolate will be the cornea.)<br>Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.<br>Place an m&amp;m in the center of the peanut butter cornea to make an iris.<br>Refrigerate for at least 1 hour before serving.<br>Store the eyeballs in the refrigerator or freezer and serve chilled.","url":"https://recipe.bluelayer.org/recipe/54627/halloween-scary-monster-eyeballs"},{"id":"54613","title":"Chocolate Milk Shake","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients in a blender.<br>Process for about 20 seconds or until smooth and frothy.<br>Serve in a glass with a straw.","url":"https://recipe.bluelayer.org/recipe/54613/chocolate-milk-shake"},{"id":"54591","title":"Easy Diet Hot Chocolate Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend ingredients.<br>Store in an airtight container.<br>Use 3 tablespoons per cup of hot water.<br>Total recipe makes about 21 cups of cocoa.","url":"https://recipe.bluelayer.org/recipe/54591/easy-diet-hot-chocolate-mix"},{"id":"54590","title":"Hot chocolate cake recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>spices, pepper, black<br>beans, snap, green, raw","directions":"Preheat the oven to 180 C / Gas mark 4.<br>In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.<br>Pour in water, pepper sauce, olive oil and vanilla and the dark chocolate; mix until combined.<br>Place into an 8\" loose bottomed lined cake tin.<br>Bake for 45 minutes in the preheated oven, until the top is no longer shiny.<br>Let cool for at least 10 minutes before dusting with cocoa powder<br>Enjoy warm, when the middle is still gooey!","url":"https://recipe.bluelayer.org/recipe/54590/hot-chocolate-cake-recipe"},{"id":"54577","title":"Honey Crunch Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>honey<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, almonds<br>candies, semisweet chocolate","directions":"In a saucepan, melt the butter.<br>Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer.<br>Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well.<br>When the toffee is up to temperature, pour it out onto the pan and place another silpat on top.<br>Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.<br>To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.<br>Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes.<br>Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees.<br>It will begin to set a little around the edges at this point.<br>Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper.<br>Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds.<br>Let it set up at room temperature and then break into pieces.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54577/honey-crunch-toffee"},{"id":"54576","title":"Blueberry White Chocolate Chip Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>sugars, granulated<br>blueberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a food processor or a blender, blend together the yogurt, sugar and blueberries until almost smooth.<br>Pour the mixture into the freezer can of an ice cream maker and churn according to the manufacturers directions.<br>When the yogurt is almost frozen, add in the chocolate chips and process until combined.<br>Transfer the yogurt to a freezer safe container and freeze for 2 hours or overnight.<br>To serve, let the frozen yogurt stand at room temperature for 20-30 minutes to soften.<br>This makes it easier to scoop.<br>Dig in!<br>Makes approximately 2 pints.","url":"https://recipe.bluelayer.org/recipe/54576/blueberry-white-chocolate-chip-frozen-yogurt"},{"id":"54570","title":"Kids Favorite Chocolate Fondue","ingredients":"cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate<br>candies, white chocolate","directions":"In the top of a double boiler over hot (not boiling) water, heat cream until warm.<br>Add chocolate, stirring constantly until melted and smooth.<br>Remove from heat and transfer immediately to dessert fondue pot over candle flame.<br>Add sprinkles just before serving.<br>Spear a piece of fruit or cake with fondue fork and dip in fondue.<br>Serve with...<br>Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.","url":"https://recipe.bluelayer.org/recipe/54570/kids-favorite-chocolate-fondue"},{"id":"54569","title":"Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>sugars, granulated","directions":"Preheat oven to 425 degrees.<br>Combine flour, baking powder, salt and sugar in bowl.<br>Add the chocolate chips (or optional ingredient, such as dried fruit).<br>Stir in the cream with a fork until dough holds together in a sticky mass (you may need to add a tablespoon or more of cream until dough holds together).<br>Turn dough out on a highly floured board.<br>Knead several times.<br>Pat dough into a 10-inch circle.<br>Cut into 8 wedges (or other shape as desired).<br>Place on ungreased cookie sheet, about 2 inches apart.<br>Brush dough with melted butter and sprinkle with sugar.<br>Bake for about 15 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/54569/easy-scones"},{"id":"54559","title":"Reese's Peanut Butter Cups (Copycat)","ingredients":"salt, table<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, mix the salt, peanut butter and powdered sugar until firm.<br>Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).<br>Grease muffin-tin cups and spoon some chocolate into each, filling halfway.<br>With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.<br>Cool in the refrigerator until firm.<br>Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.<br>Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.<br>Let sit at room temperature or covered in the refrigerator.<br>Turn out of pan when firm.","url":"https://recipe.bluelayer.org/recipe/54559/reeses-peanut-butter-cups-copycat"},{"id":"54550","title":"Easy Penoche","ingredients":"sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Mix sugar, brown sugar, corn syrup and cream in a heavy saucepan.<br>Bring to a boil over medium high heat and cook to the soft ball stage.<br>Slice the butter and add to the sugar mixture, stir and set aside for 10 minutes off heat.<br>Add the white chocolate and stir until mixed.<br>Finally, stir in the walnuts and pour into a foil lined, butter 8x8 pan and put in the refrigerator to cool.<br>Cut into squares of desired size and serve.","url":"https://recipe.bluelayer.org/recipe/54550/easy-penoche"},{"id":"54547","title":"Chocolate Toffee Brunch Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mini semi-sweet chocolate baking chips,<br>nuts, almonds<br>butter, without salt<br>sugars, granulated","directions":"Heat oven to 375F.<br>Combine flour, 1/4 cup sugar, baking powder and baking soda in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.<br>Stir in milk just until flour is moistened.<br>Gently stir in chocolate chips and toffee bits.<br>Drop about 1/4 cup batter for each biscuit, 1 inch apart, onto large ungreased baking sheet.<br>Brush tops with melted butter.<br>Sprinkle biscuits evenly with 1 tablespoon sugar.<br>Bake 15-20 minutes or until lightly browned.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/54547/chocolate-toffee-brunch-biscuits"},{"id":"54544","title":"No-Bake Chocolate Oatmeal Cookies","ingredients":"cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>oats<br>peanut butter, smooth style, without salt","directions":"Combine cocoa, butter, sugar, milk and salt in a large saucepan.<br>Bring to a boil and let it boil for 1 minute.<br>Remove from stove and add oats and peanut butter.<br>Stir to combine.<br>Once the oats and peanut butter are mixed in drop the dough in your desired size of scoop onto a sheet of parchment paper and let them cool to set.","url":"https://recipe.bluelayer.org/recipe/54544/no-bake-chocolate-oatmeal-cookies"},{"id":"54538","title":"Easy Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine.<br>Mix in milk and oil until batter is uniform.<br>Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter.<br>Add vanilla to the hot water and pour over everything.<br>Do not mix.<br>Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry.<br>The pudding will be bubbling around the edges.<br>Allow to cool for a few minutes before serving.<br>Leftovers, if you have them, may be stored for one day at room temperature.<br>Reheat before serving.","url":"https://recipe.bluelayer.org/recipe/54538/easy-chocolate-pudding-cake"},{"id":"54519","title":"Hazelnut Shortbread","ingredients":"nuts, hazelnuts or filberts<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>salt, table<br>butter, without salt<br>candies, semisweet chocolate<br>shortening, vegetable, household, composite","directions":"Heat oven to 350 degrees.<br>Butter and flour two 9-inch round cake pans.<br>Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder.<br>Pour in butter; process with pulses until well blended.<br>Divide dough in half and press firmly and evenly in pans.<br>Cut each circle into 12 wedges.<br>Bake until set and very pale tan, 20-23 minutes.<br>Transfer to wire rack.<br>Recut wedges and let cool slightly.<br>Place plate slightly smaller than cake pans directly on each shortbread.<br>Carefully invert and remove pans.<br>Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny.<br>Pour into narrow cup about 3 to 4 inches deep.<br>Dip tip of each wedge into warm chocolate.<br>Place on wire rack to cool until chocolate sets.<br>Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/54519/hazelnut-shortbread"},{"id":"54494","title":"Easy Fudge","ingredients":"sugars, granulated<br>salt, table<br>butter, without salt<br>cream, fluid, heavy whipping<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english<br>peppermint, fresh","directions":"Line a 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray.<br>Set aside.<br>Combine sugar, salt, butter, cream, and marshmallows in a heavy-bottomed medium saucepan.<br>Set over medium heat; cook, stirring, until butter and marshmallows are almost melted, about 5 to 6 minutes.<br>Bring mixture to a boil; cook, stirring occasionally, for 5 minutes.<br>An adult should remove the pan from the heat.<br>Add chocolate chips and vanilla to saucepan.<br>Stir until chips are melted and combined.<br>If you like, mix in 1/2 cup peppermints or nuts.<br>Pour hot fudge into the loaf pan.<br>Top with remaining mints or nuts.<br>Cool fudge in the pan, at room temperature, for 3 hours.<br>Grip paper, lift out the fudge, and place on a cutting board.<br>Discard the paper.<br>Slice into squares or cut with a cookie cutter in desired shape.<br>Pack it in a box lined with waxed paper to avoid sticking.<br>The fudge will keep at room temperature for ten days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54494/easy-fudge"},{"id":"54483","title":"Instant Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Place half the milk and chips in a food processor and whirl until finely ground-you may need to scrape the sides once or twice, and don't whirl past finely ground or your going to get clumps.<br>Repeat.<br>Put all ingredients in a large bowl and mix well.<br>Put in any size jar you want and attach: To make 1 cup place 3 heaping Tablespoons of mix in a mug, add 3/4 cup boiling water and stir.","url":"https://recipe.bluelayer.org/recipe/54483/instant-hot-chocolate-mix"},{"id":"54456","title":"Breakfast Berry Twist","ingredients":"goji berries, dried<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mash/puree the berries with a fork, hand blender or food processor.<br>Taste and add a little sugar if necessary.<br>Crumble the cookies.<br>Get 2 or 3 glasses or dessert bowls.<br>In the bottom of each add a spoon of yoghurt.<br>Next add some of the crumbled cookies, to form a layer.<br>Spoon some of the berry mixture over the cookies (making sure the layer isnt too thick, as the berries can taste a bit intense).<br>Add another layer of yoghurt, then cookies and so on, until you fill the glasses.<br>Cover and refrigerate over-night.<br>You can probably eat these as soon as youre done, but if youre using oatmeal it may be a bit chewy.","url":"https://recipe.bluelayer.org/recipe/54456/breakfast-berry-twist"},{"id":"54450","title":"Easy Chocolate Peanut Butter Chow Mein Clusters (No-Bake)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"In the microwave melt the chocolate and peanut butter chips, stir until smooth.<br>Add in the chow mein noodles and peanuts; mix until coated.<br>Drop by rounded tablespoonfuls onto a baking sheet that has been lined with waxed paper.<br>Refrigerate until set (about 2-3 hours).<br>**NOTE* these will easily pick up refrigerator odors if stored in the fridge so place in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/54450/easy-chocolate-peanut-butter-chow-mein-clusters-no-bake"},{"id":"54448","title":"Chocolate Gravy","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a skillet over medium heat.<br>Add cocoa and flour and stir until a thick paste is formed.<br>Stir in sugar and milk.<br>Cook, stirring constantly, until thick.","url":"https://recipe.bluelayer.org/recipe/54448/chocolate-gravy"},{"id":"54437","title":"Chocolate Walnut Fudge","ingredients":"milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Combine all ingredients in a microwave jug.<br>Heat on medium heat (50%) for 5-6 minutes stirring every 2 minutes.<br>Add a handful of walnuts, pecans or nuts of your choice and stir well.<br>Pour contents into a foil lined tray about 200mm x 250mm.<br>Refrigerate until cool.<br>Turn out, remove foil and slice.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/54437/chocolate-walnut-fudge"},{"id":"54427","title":"Chocolate Gelato","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>cornstarch","directions":"place the cornstarch and about 1/2 cup of the milk in a jar with an airtight lid and shake to dissolve the cornstarch.<br>Place the remaining milk and the sugar in a saucepan over medium heat.<br>Stir to dissolve the sugar.<br>Once all the sugar is dissolved, add the chocolate and stir until it is all melted.<br>Continue stirring as needed until the milk mixture comes to a simmer.<br>Add the cornstarch and milk slurry to the saucepan.<br>Stir the gelato continuously until it thickens enough to coat the back of a spoon.<br>Place the gelato in a storage container, placing plastic wrap directly on top of the gelato to prevent a skin.<br>Put the lid on the container and place it in the refrigerator to cool for at least 6 hours or up to 2-3 days.<br>Remove the gelato base from the refrigerator and strain through a seive in to your ice cream freezer.<br>Freeze according to the directions of your freezer.<br>Place the gelato in a freezer safe container, and allow to ripen in your freezer overnight.","url":"https://recipe.bluelayer.org/recipe/54427/chocolate-gelato"},{"id":"54410","title":"Sugar-Free Chocolate Fudge","ingredients":"cheese, parmesan, hard<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>sugars, granulated<br>nuts, pecans","directions":"Line an 8 inch square baking dish or pan with aluminum foil.<br>Butter the foil to aid in releasing the fudge.<br>Using an electric mixer; beat the cream cheese, vanilla extract and sugar substitute until smooth and creamy.<br>Continue beating and slowly add the melted chocolate.<br>Transfer into the prepared baking dish and level with a knife or spatula scraper.<br>Cover and refrigerate overnight or at least 8 hours.<br>Cut into squares.<br>Store in the refrigerator and serve well chilled.","url":"https://recipe.bluelayer.org/recipe/54410/sugar-free-chocolate-fudge"},{"id":"54408","title":"Hg's So-Good Chocolate Chip Softies! - Ww Points = 1","ingredients":"wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pumpkin, raw<br>egg substitute, powder<br>mini semi-sweet chocolate baking chips,<br>sugars, brown<br>vanilla extract<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 375 degrees.<br>In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt).<br>Mix well.<br>In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract).<br>Add this mixture to the dry ingredients, and stir until completely blended.<br>Then, fold in the chocolate chips.<br>Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles.<br>Place pan in the oven for about 10 minutes (until cookies appear done and feel firm).<br>Remove pan from the oven and allow cookies to cool slightly.<br>For best results, enjoy while the cookies are still warm and the chips are still melty!","url":"https://recipe.bluelayer.org/recipe/54408/hgs-so-good-chocolate-chip-softies-ww-points-1"},{"id":"54402","title":"Toffee I","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"In 2-quart heavy saucepan melt butter.<br>Remove from heat and add sugar.<br>Stir well until blended.<br>Return to low heat, stir rapidly until reaching a rolling boil.<br>Add water and corn syrup, mix well.<br>Stir and cook over low heat to soft crack stage (290 degrees F).<br>Remove from heat, add 3/4 cup nuts all at once.<br>Mix well, then pour into lightly buttered 13x9x2 inch pan.<br>Quickly spread with spatula (careful that it doesn't melt!).<br>Let cool on own for 7-10 minutes.<br>Sprinkle chocolate chips and spread evenly when they begin to melt.<br>Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling).<br>Let cool overnight.<br>Use butter knife to get out by cracking into pieces (about the size of peanut brittle).<br>Crack the rest by hand.","url":"https://recipe.bluelayer.org/recipe/54402/toffee-i"},{"id":"54396","title":"Captain Crunch Puppy Chow","ingredients":"peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Carefully combine first four ingredients in large bowl or roaster pan.<br>Place white chocolate (cut into chunks) in microwaveable dish.<br>Cook on high for 1 minute, stir, then again for 1 minute.<br>Continue this until all the chocolate is melted.<br>Pour over mixture and gently stir.<br>Spread out on waxed paper.<br>After it cools and hardens, break into pieces and store in covered, sealed containers.<br>Preparation time includes microwaving time.","url":"https://recipe.bluelayer.org/recipe/54396/captain-crunch-puppy-chow"},{"id":"54392","title":"Turtledoves","ingredients":"nuts, pecans<br>cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>water, bottled, generic<br>cherries, sweet, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350.<br>Spread the pistachios on a rimmed baking sheet and toast for about 7 minutes, or until fragrant.<br>Let cool.<br>Line 2 large baking sheets with parchment paper and place them in the freezer.<br>In a heavy medium saucepan, combine the cream with the sugar, corn syrup and butter and bring to a boil.<br>Stir just until the sugar dissolves.<br>Cook over moderately low heat, without stirring, until the caramel reaches 240 to 244 on a candy thermometer; this can take up to 45 minutes.<br>Fill the sink with 1 inch of cold water.<br>Add the 3 tablespoons of water to the caramel and boil over high heat for 5 minutes, stirring occasionally.<br>Briefly dip the saucepan in the cold water to stop the cooking, then let the caramel cool to 200.<br>Stir the pistachios and dried cherries into the caramel.<br>Spoon scant tablespoons of the caramel onto the chilled baking sheets and let cool completely, at least I hour.<br>In a medium bowl, melt three-quarters of the chocolate in a microwave.<br>Stir in the remaining chocolate until melted.<br>Dip the bottom of each caramel into the chocolate and return to the baking sheets.<br>Refrigerate for 10 minutes to set the chocolate.","url":"https://recipe.bluelayer.org/recipe/54392/turtledoves"},{"id":"54390","title":"Chocolate Chip Cheesecake Dip","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat cream cheese and butter together in a bowl until smooth.<br>Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir.<br>Stir chocolate chips through the cheese mixture.","url":"https://recipe.bluelayer.org/recipe/54390/chocolate-chip-cheesecake-dip"},{"id":"54379","title":"Diabetic Friendly Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"(I found the recommended 4 Tablespoons cocoa mix per 6 ounces of liquid on most canisters was just too much.)<br>Heat up your milk or water.<br>I do it in the microwave for 1 minute or less for milk, then add the cocoa powder and xylitol, stir, then relax and enjoy!<br>When I use my big coffee mugs, I add more of the cocoa/xylitol mix but you have to do it to your taste.<br>Xylitol is supposed to be used less because its much sweeter but when I use equal parts, its just perfect.<br>Mmm.<br>An alternate version is to use hot water, add cocoa and Xylitol and cream or half-and-half to taste.<br>The milk seems to make all the difference between yummy and merely passable.","url":"https://recipe.bluelayer.org/recipe/54379/diabetic-friendly-hot-chocolate"},{"id":"54371","title":"Gluten Free No Bake Chocolate Oatmeal Cookies","ingredients":"syrup, maple, canadian<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats<br>seeds, flaxseed","directions":"In a saucepan over medium heat, combine the maple syrup, honey, oil, cocoa and cinnamon.<br>Boil for 3 minutes, stirring constantly.<br>Remove from heat and stir in the peanut butter and vanilla until melted.<br>Mix in the remaining ingredients and drop by 2 tablespoonfuls onto waxed paper and chill to set, about 30 minutes, in the fridge.<br>Keep extras in fridge, especially in warmer weather.","url":"https://recipe.bluelayer.org/recipe/54371/gluten-free-no-bake-chocolate-oatmeal-cookies"},{"id":"54369","title":"Chocolate Chip Frosting","ingredients":"shortening, vegetable, household, composite<br>salt, table<br>sugars, powdered<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.<br>Add the confectioners sugar in three batches, beating after each addition.<br>Add the rice milk and vanilla.<br>Beat until light and fluffy, about 5 minutes.<br>Fold in the chocolate chips.<br>Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.","url":"https://recipe.bluelayer.org/recipe/54369/chocolate-chip-frosting"},{"id":"54368","title":"High Fiber Oat Bar","ingredients":"oats<br>wheat germ, crude<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, sunflower seed kernels, dried<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>sugars, brown<br>vanilla extract<br>butter, without salt","directions":"Preheat oven to 350 degrees.<br>Take oats, wheat germ, sunflower seeds and place on baking tray.<br>Put in oven for 15 minutes, stirring every 5 minutes.<br>Take honey, brown sugar, vanilla, butter and place in saucepan on medium heat.<br>Once dissolved, scoop oats mixture into melted sugar and stir.<br>Add in Fiber One cereal and stir until incorporated.<br>In a separate 9 X 13 baking pan, oil the interior, then add the entire honey oat fiber one mixture.<br>Use the bottom of another pan which has been oiled to flattened and even the top of the baking pan.<br>Sprinkle the chocolate chips over the entire baking pan.<br>Put into the oven and bake at 300 degrees for about 25 minutes.<br>Cut into squares and enjoy!","url":"https://recipe.bluelayer.org/recipe/54368/high-fiber-oat-bar"},{"id":"54367","title":"Brown Russian","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Break up chocolate and melt in 60 mls of the milk over a low heat.<br>Stir in remaining milk.<br>Heat till very hot and well combined.<br>Pour into a mug and add vodka.<br>Adorn with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/54367/brown-russian"},{"id":"54365","title":"Champorado (Filipino Chocolate Rice Pudding) Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Create a double boiler by filling a pot with 2 inches of water and bringing it to a simmer over medium-low heat.<br>Place the chocolate in a heatproof bowl and set it over the pot.<br>(Do not let the water touch the bottom of the bowl.)<br>Stir continuously until the chocolate is completely melted and smooth.<br>Remove from the heat and set aside.<br>Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear.<br>Transfer the rice to a medium saucepan, add the measured water, and bring to a boil over medium heat.<br>Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes.<br>Add the sugar and melted chocolate to the rice, whisk to combine, and return to a simmer.<br>Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes.<br>Remove from the heat and set aside until the pudding has cooled slightly but is still warm, about 45 minutes.<br>(At this point, you can cool the champorado completely, transfer it to a container, cover, and refrigerate for up to 3 days.)<br>Spoon the champorado into serving bowls and drizzle each with evaporated milk.","url":"https://recipe.bluelayer.org/recipe/54365/champorado-filipino-chocolate-rice-pudding-recipe"},{"id":"54363","title":"Hot Chocolate With Assorted Syrup Stir-Ins","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>nuts, almonds<br>syrup, maple, canadian<br>syrup, maple, canadian","directions":"Pour water into slow cooker.<br>Heat on high for 1-2 hours, OR you could heat water in a tea kettle, and pour into the slow cooker.<br>Turn cooker on low and heat for an hour.<br>Stir in hot chocolate mix until well blended.<br>Arrange the syrup stir in a small bowl.<br>Place 1 tablespoon of desired syrup in each mug before ladling hot chocolate in,.<br>Add hot chocolate in mug, and stir well.<br>Top with whipped topping if desired.","url":"https://recipe.bluelayer.org/recipe/54363/hot-chocolate-with-assorted-syrup-stir-ins"},{"id":"54334","title":"Chocolate Pan Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Place butter in a medium bowl and melt over low heat.<br>2-3 minutes.<br>Stir in the Cocoa and milk.<br>Bring to a boil, stirring, and remove from heat.<br>Add in the sugar and mix till thickened and smooth.<br>Pour warm frosting over the top of a cooled cake, spreading it with a spatula so it reaches all sides of the cake.<br>Work quickly because it spreads more easily when warm.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/54334/chocolate-pan-frosting"},{"id":"54315","title":"Christmas Crunch Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put 1 cup of Rice Krispies (red and green) in a bowl and set aside.<br>In a small bowl add 1 cup of chocolate chips and microwave until melted.<br>Combine Rice Krispies with melted chocolate.<br>Shape as you wish.<br>Put in freezer until hardened.<br>When ready take out and enjoy!","url":"https://recipe.bluelayer.org/recipe/54315/christmas-crunch-bars"},{"id":"54306","title":"Bird Seed (aka Trail Mix or Gorp)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded","directions":"In a lg bag or bowl mix everything together and serve 1 c to each person.<br>Have fun and enjoy.","url":"https://recipe.bluelayer.org/recipe/54306/bird-seed-aka-trail-mix-or-gorp"},{"id":"54302","title":"Chewy Chocolate Chip Pumpkin Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar.<br>Mix in the vanilla, and pumpkin puree until smooth.<br>In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.<br>Pour the wet ingredients into the dry ingredients, and mix together using a spatula.<br>Fold in the chocolate chips.<br>Cover the dough and chill for 30 minutes, or up to 3 days.<br>Preheat the oven to 350 degrees F (176 degrees C) and line a baking tray with parchment paper, or a silicone mat.<br>Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray.<br>Flatten slightly, and bake for 810 minutes.<br>The cookies will look soft and underbaked.<br>Remove from the oven, then press a few more chocolate chips on the tops for looks.<br>Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/54302/chewy-chocolate-chip-pumpkin-cookies"},{"id":"54293","title":"Black Cow Ii Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>beverages, carbonated, root beer","directions":"Accompaniment if you like: whipped cream<br>In each of 2 tall glasses stir together 1 Tbsp.<br>chocolate syrup and 1 scoop ice cream till mix is just combined but still frzn.<br>Pour about 1/4 c. root beer down side of each glass.<br>To each glass add in 1 or possibly 2 more scoops ice cream and sufficient root beer to just top glass with foam.<br>Serves 2.","url":"https://recipe.bluelayer.org/recipe/54293/black-cow-ii-recipe"},{"id":"54286","title":"White Chocolate Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate<br>candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9x13\" baking pan with aluminum foil.<br>Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.<br>Do not let the chocolate burn!<br>Remove from heat and stir in the 1/3 cup of crushed candy canes.<br>Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2\" border around the edge of the pan.<br>Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.<br>Melt semisweet chocolate pieces.<br>Drizzle the melted semisweet chocolate all over the surface of the white chocolate.<br>Sprinkle with the remaining 2 tablespoons of crushed candy canes.<br>Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).<br>Cut or break the bark into serving pieces.<br>Jagged edges are ok.<br>These will look nice wrapped in plastic tin and tied with pink&amp; white curling ribbon to give as holiday treats.","url":"https://recipe.bluelayer.org/recipe/54286/white-chocolate-peppermint-bark"},{"id":"54276","title":"Almond and Cashew Butter Chocolate Fudge","ingredients":"nuts, almonds<br>butter, without salt<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except garnishes in a bowl.<br>Line an 8x8-inch pan with parchment paper and allow the paper to hang over two ends of the pan.<br>Spread the batter into the pan to make a 1/2 inch thick layer.<br>Smooth the top then gently press on the garnishes (if you just sprinkle the garnishes on top, they wont stay on).<br>Freeze for at least 2 hours.<br>Remove the fudge from the pan using the paper handles and cut into approximately 1-1/2 inch square pieces.<br>Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/54276/almond-and-cashew-butter-chocolate-fudge"},{"id":"54275","title":"Warm Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Put chocolate in a bowl.<br>Bring cream to a boil in a small saucepan, then pour over chocolate and whisk until smooth.<br>Keep warm, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/54275/warm-chocolate-sauce"},{"id":"54274","title":"Bittersweet Chocolate Ganache Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Place chocolate in a medium heatproof bowl; set aside.<br>Heat cream in a small saucepan over medium heat until simmering.<br>Remove from heat and pour over chocolate; let sit for 4 to 5 minutes.<br>Stir until chocolate is completely melted and mixture is smooth.<br>Use as desired.","url":"https://recipe.bluelayer.org/recipe/54274/bittersweet-chocolate-ganache-recipe"},{"id":"54249","title":"Hot Chocolate Milk","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine chocolate syrup and vanilla in a heat-resistant, non-metallic mug or cup.<br>Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 1 1/2 minutes or until hot.<br>Do not allow milk to boil.<br>Top with marshmallow if desired.","url":"https://recipe.bluelayer.org/recipe/54249/hot-chocolate-milk"},{"id":"54246","title":"Peanut Butter and Fudge Bars","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine peanut butter morsels, corn syrup, and 2 tablespoons butter in top of a double boiler; bring water to a boil.<br>Cook over hot water until morsels melt; stir well.<br>Add cereal, and stir well.<br>Press half the mixture into a buttered 12- x 8- x 2-inch baking dish, and chill while preparing chocolate layer.<br>Set remaining cereal mixture aside.<br>Combine chocolate morsels and 1/4 cup butter in top of a double boiler; bring water to a boil.<br>Cook mixture over hot water until chocolate melts; stir well.<br>Add powdered sugar, milk, and vanilla extract, stirring until well blended.<br>Spread chocolate mixture over chilled layer.<br>Spread remaining cereal mixture over chocolate layer; press layered mixture firmly.<br>Chill until set.<br>Cut into squares.<br>MICROWAVE DIRECTIONS: Combine peanut butter morsels, corn syrup, and 2 tablespoons butter in a large bowl.<br>Microwave at HIGH for 1 1/2 to 2 minutes or until morsels begin to melt.<br>Stir until morsels melt.<br>Add cereal, and stir well.<br>Press half the mixture into a buttered 12- x 8- x 2-inch baking dish, and chill while preparing chocolate layer.<br>Set remaining cereal mixture aside.<br>Place chocolate morsels and 1/4 cup butter in a 1-quart casserole.<br>Microwave at HIGH for 1 1/2 to 2 minutes or until morsels begin Stir until morsels melt.<br>Add powdered sugar, milk, and vanilla, stirring until well Spread chocolate mixture over chilled layer.<br>Spread remaining cereal mixture over chocolate layer; press firmly.<br>Chill until set.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/54246/peanut-butter-and-fudge-bars"},{"id":"54235","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>salt, table<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>candies, semisweet chocolate","directions":"Place the cream and butter in a microwave-safe 1 qt glass measure and microwave, uncovered on high power just until boiling, about 2 to 3 minutes.<br>Add the sugars and whisk until dissolve.<br>Whisk in the remaining ingredients until completely blended.<br>Microwave uncovered on medium (50%) power for 1 minute.<br>Strain the sauce and serve hot.<br>Sauce can be reheated on medium power until heated through.","url":"https://recipe.bluelayer.org/recipe/54235/hot-fudge-sauce"},{"id":"54230","title":"Whole Wheat Macrobiotic Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Preheat your oven to 180C.<br>Combine the ingredients together and mix well.<br>Form the dough into balls with the palms of your hands, and place on parchment paper.<br>Bake for 10-15 minutes.<br>Adjust the heat as necessary while keeping an eye on them.<br>For Christmas, I used icing and chocolate to draw on the cookies.<br>Here, I formed them into 2 cm balls and baked them.<br>Once they cooled, I sifted powdered sugar on them to make them look like snowballs.<br>I also formed them into rilakkuma for my child.","url":"https://recipe.bluelayer.org/recipe/54230/whole-wheat-macrobiotic-cookies"},{"id":"54218","title":"Patt's Chocolate Balls","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>sugars, powdered<br>salt, table<br>vanilla extract<br>nuts, walnuts, english<br>nuts, almonds","directions":"In large bowl, combine butter and milk until smooth.<br>Stir in sugar, salt, vanilla &amp; walnuts if using.<br>Roll into one inch balls.<br>Place candy on wax paper.<br>Chill until firm.<br>In a medium pan, melt almond bark.<br>Dip chilled balls into chocolate, coating evenly.<br>You can use toothpicks inserted into balls to dip.<br>Place coated balls on waxed paper.<br>Store in refrigerator.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/54218/patts-chocolate-balls"},{"id":"54216","title":"Muesli and Honey Cookies","ingredients":"honey<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease a shallow 11x7 inch baking pan with butter, line bottom with parchment or waxed paper.<br>Place honey, butter and chocolate together in a large bowl placed over a pan of gently simmering water.<br>Stir until butter melts, remove from heat.<br>Stir all but 1/4 cup of muesli into honey mixture.<br>Spread in prepared pan, smoothing top with the back of a spoon.<br>Sprinkle remaining muesli evenly on top, pressing gently into surface of mixture.<br>Refrigerate 1 to 2 hours or until set.<br>Carefully remove muesli mixture from pan; remove paper.<br>Cut into 8 squares.<br>Cut each square in half to make 2 triangles.<br>Arrange neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days.","url":"https://recipe.bluelayer.org/recipe/54216/muesli-and-honey-cookies"},{"id":"54206","title":"Apricot White Chocolate Butter Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>apricots, dried, sulfured, uncooked<br>nuts, macadamia nuts, raw","directions":"Preheat oven to 325 degrees F.<br>Cream butter and sugar together.<br>Add cream cheese and beat until well blended.<br>Add in 2 cups of flour and combine, then determine if you need additional flour.<br>Mixture should be thick enough to form for baking.<br>Add chips, apricots and macadamia nuts and incorporate.<br>Form dough into slightly larger than walnut-sized balls and bake for 12-15 minutes.<br>Cookies should be just slightly brown at the edges.<br>Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/54206/apricot-white-chocolate-butter-cookies"},{"id":"54201","title":"Latin Lace Florentines","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, chili powder<br>leavening agents, baking soda<br>salt, table<br>nuts, almonds<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F with oven rack in the middle.<br>Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.<br>In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt.<br>Stir in almonds.<br>Add butter, half-and-half (or milk), corn syrup and vanilla.<br>Stir to combine.<br>Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.<br>Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes.<br>Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.<br>When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.<br>Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.","url":"https://recipe.bluelayer.org/recipe/54201/latin-lace-florentines"},{"id":"54195","title":"Caramelized Crispy Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 250F.<br>Spray roasting pan with no-stick cooking spray.<br>Place cereal into prepared pan.<br>Combine brown sugar, butter and syrup in 3-quart saucepan.<br>Cook over medium-high heat 8-9 minutes or until mixture comes to a boil.<br>Continue cooking, stirring constantly, 1 minute.<br>Remove from heat.<br>Add baking soda; mix well.<br>Pour syrup mixture over cereal; toss gently until well coated.<br>Bake 40-50 minutes, stirring every 15 minutes, or until coating is set.<br>Cool 5 minutes; stir in chocolate pieces.<br>Spread mixture onto waxed paper.<br>Cool 10 minutes.<br>Break apart.<br>Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/54195/caramelized-crispy-snack-mix"},{"id":"54193","title":"Chocolate Spiders.","ingredients":"noodles, egg, dry, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"melt the chocolate and peanut butter on a low heat.<br>switch off the heat and stir in the noodles until coated<br>place golf ball sized heaps on a tray and chill for 30 minutes.<br>Enjoy...","url":"https://recipe.bluelayer.org/recipe/54193/chocolate-spiders"},{"id":"54192","title":"Chocolate Ice Crispy Pie","ingredients":"syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>ice creams, vanilla","directions":"Butter 8-inch pie plate.<br>In medium microwave-safe bowl, place syrup and chocolate chips.<br>Microwave at HIGH (100%) 45 seconds or until hot; stir until smooth.<br>Remove 1/4 cup chocolate mixture to small bowl.<br>Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.<br>Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust.<br>Place in freezer 15 or 20 minutes or until crust is firm.<br>Meanwhile, stir sour crem into reserved chocolate mixture.<br>Spoon half of ice cream into crust; spoon portion of chocolate sauce over layer.<br>Top with scoops of ice cream and remaining suace.<br>Cover; return to freezer until serving time.","url":"https://recipe.bluelayer.org/recipe/54192/chocolate-ice-crispy-pie"},{"id":"54175","title":"Peanut Butter Energy Balls (Energy Bar) - Easy No Bake","ingredients":"peanut butter, smooth style, without salt<br>oats<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>honey<br>seeds, flaxseed<br>wheat germ, crude","directions":"Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.<br>Roll mixture into balls.<br>Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).<br>Let balls sit in the refrigerator for at least 30 minutes.<br>Additional Notes:<br>You can make some substitutions with the ingredients.<br>For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds.<br>There are many possibilities, just be careful and keep the ratios consistent.<br>Also, I used natural peanut butter which caused my mixture to be more dry.<br>If this is the case add a little milk; about 1/2 tablespoon at a time.","url":"https://recipe.bluelayer.org/recipe/54175/peanut-butter-energy-balls-energy-bar-easy-no-bake"},{"id":"54169","title":"California Fruit and Nut Chocolate Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds<br>orange juice, raw<br>raisins, seeded","directions":"Center a rack in the oven and preheat to 325F.<br>Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.<br>Remove from the oven and cool to room temperature on a rack.<br>Line a baking sheet with parchment or waxed paper.<br>Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.<br>Melt and temper the chocolate (see pages 2530).<br>In a 2-quart mixing bowl, combine the coconut, almonds, orange peel, and raisins; toss to blend evenly.<br>Pour this mixture into the tempered chocolate and stir to coat it completely.<br>Pour the chocolate mixture into the flan form and use a rubber spatula to spread it evenly and smoothly.<br>Chill in the refrigerator until slightly set (about 15 minutes).<br>Remove from the refrigerator and score the candy into fourteen 1-inch-wide bars.<br>Score each bar in half to indicate 1 by 2-inch bars.<br>Return the candy to the refrigerator to set completely (about 1 hour).<br>Remove the candy from the refrigerator and let it stand at room temperature for 30 minutes.<br>With a sharp, thin-bladed knife, cut around the rim of the flan form to remove it, then cut the candy into the marked pieces.<br>Place each bar in a paper candy cup.<br>In a tightly covered container wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer.<br>They are best served at room temperature.<br>Substitute any nuts for the almonds.<br>Substitute other dried fruits for the candied orange peel and raisins.<br>White Chocolate California Fruit and Nut Bars: Substitute white chocolate for the bittersweet chocolate.<br>California Fruit and Nut Nibby Chocolate Bars: Substitute cacao nibs for the raisins.<br>California Fruit and Nut Chocolate Squares: Line an 8-inch-square baking pan with aluminum foil that extends over the sides.<br>Pour the chocolate, fruit, and nut mixture into the pan, chill, and cut into sixty-four 1-inch squares instead of bars.","url":"https://recipe.bluelayer.org/recipe/54169/california-fruit-and-nut-chocolate-bars"},{"id":"54166","title":"Sweet and Salty Peanut Butter Bars","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>peanut butter, smooth style, without salt","directions":"line a 13x9 inch baking pan with foil and spray with cooking spray.<br>in a saucepan mix sugar and corn syrup and cook until just beginning to boil about 6 minutes.<br>remove from heat and stir in peanut butter.<br>add chex mix and press into pan.<br>chill for thirty minutes.","url":"https://recipe.bluelayer.org/recipe/54166/sweet-and-salty-peanut-butter-bars"},{"id":"54165","title":"Chocolate Mayonnaise Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>salad dressing, mayonnaise, regular<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"In a large bowl sift together the flour,,cocoa powder and baking soda.<br>Add sugar.<br>Add water,Mayo and vanilla and beat at a medium speed in your food mixer until well combined.<br>Pour into a greased 9-inch square or 11x7x2-inch baking pan.<br>Bake at 350F for 30-35 minutes.<br>Let cake settle in tin for about 5 minutes before turning out.<br>Cool completely.<br>Icing ******* Melt butter in a pan on a medium heat,stir in brown sugar,stir until bubbly.<br>Remove from heat and stir in Milk.<br>Gradually add icing sugar and beat by hand to get a spreading consistency.<br>Then ice cake.<br>For this cake don't substitute low-fat mayo for regular.","url":"https://recipe.bluelayer.org/recipe/54165/chocolate-mayonnaise-cake"},{"id":"54161","title":"Chocolate and Peppermint Coffee Spoons","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peppermint, fresh","directions":"Line a baking sheet with parchment paper.<br>Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water.<br>Stir occasionally until the chocolate is melted and the mixture is combined.<br>Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.<br>Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly.<br>Place on the prepared baking sheet and sprinkle immediately with the peppermint candies.<br>Repeat with 3 additional spoons.<br>Allow to set in a refrigerator for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54161/chocolate-and-peppermint-coffee-spoons"},{"id":"54131","title":"Chocolate Raspberry Bonbons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.<br>Using a small paint brush, coat the bottom and sides of a candy mold.<br>Place mold in the freezer for 10 minutes to allow chocolate to harden.<br>Remove mold from the freezer.<br>Spoon a scant teaspoon of raspberry jam into each chocolate-lined candy mold cup.<br>Paint chocolate over the raspberry jam to cover and make the final layer.<br>Place in the freezer for 10 minutes to harden.<br>Remove from the freezer, turn mold upside down and pop candies out of the mold.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/54131/chocolate-raspberry-bonbons"},{"id":"54130","title":"Double Chocolate Almond Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, almonds<br>sugars, powdered<br>water, bottled, generic","directions":"Heat oven to 400.<br>Lightly grease cookie sheet.<br>In a large bowl mix flour, suagr, baking powderand salt until blended.<br>Stir in baking chips.<br>Add 1/4 teaspoon of almond extract with the whipping cream.<br>Add whipping cream all at once, stir just until dry ingredients are moistened.<br>On lightly floured surface knead dough 6 or 7 times until smooth.<br>Divide dough in half.<br>Pat each half into 6 inch round.<br>Cut each into 6 wedges.<br>Place 2 inches apart on cookie sheet.<br>Bake 10 to 13 minutes or until golden brown.<br>Cool 5 minutes.<br>Meanwhile, in a small bowl, mix powdered sugar, 2 to 3 tablespoons water and stir in 1/4 teaspoon almond extract.<br>Drizzle icing over warm scones.<br>Serve warm (they are good cold as well).","url":"https://recipe.bluelayer.org/recipe/54130/double-chocolate-almond-scones"},{"id":"54124","title":"Snow Cocoa","ingredients":"cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in a crock pot.<br>Cover and cook on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot.<br>Stir well to combine before serving.","url":"https://recipe.bluelayer.org/recipe/54124/snow-cocoa"},{"id":"54117","title":"Chocolate Chip Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.<br>Cook, stirring constantly, over medium heat.<br>Bring to a boil.<br>Boil, stirring 5 minutes.<br>Remove from heat.<br>Stir in chocolate chips until melted.<br>Stir in vanilla.<br>Spread into buttered 8\" pan and chill.","url":"https://recipe.bluelayer.org/recipe/54117/chocolate-chip-fudge"},{"id":"54096","title":"White Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Combine chocolate and half-and-half in top of a double broiler.<br>Place over simmering water until chocolate is almost melted.<br>Do not overcook.<br>Remove from heat and stir until smooth.<br>Cool glaze 10 to 15 minutes, or until slightly thickened.","url":"https://recipe.bluelayer.org/recipe/54096/white-chocolate-glaze"},{"id":"54092","title":"Chocolate Heart Candies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt 1 Ib.<br>chocolate and orange oil in medium bowl.<br>Stir until smooth.<br>Temper using 4 oz.<br>chocolate.<br>Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.<br>Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.<br>Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.<br>If chocolate resists, refrigerate an addtional 5 minutes.<br>If desired, brush each heart lightly with gold dust.<br>Spread remaining chocolate on waxed paper.<br>Refrigerate until set; store in airtight container.","url":"https://recipe.bluelayer.org/recipe/54092/chocolate-heart-candies"},{"id":"54066","title":"Dark Chocolate Cherry Granola with Crunchy Quinoa","ingredients":"oats<br>quinoa, uncooked<br>nuts, pecans<br>seeds, chia seeds, dried<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 300 F.<br>In a large bowl combine the oats, cooked quinoa, pecans, chia and flax seeds, cinnamon and salt.<br>In a small bowl, whisk together the coconut oil and maple syrup.<br>Pour the wet ingredients over the dry ingredients and mix well, making sure that the oat mixture is very well moistened.<br>I like to get in there with my hands and mix for a good two minutes.<br>Spread your granola in an even layer (about 1/4-inch thick) onto two parchment paper-lined rimmed baking sheets.<br>Transfer the granola to the oven and cook for 35-40 minutes until its golden brown.<br>Remove the baking sheets from the oven every ten minutes and give the granola a stir to make sure it bakes evenly.<br>When done remove the pans from the oven.<br>Let your granola cool completely (this should take about an hour) so that it stiffens up a little bit.<br>After the granola has cooled, you can break it up into clumps and pieces and fold in the dried cherries and dark chocolate.<br>Store your granola in an airtight container for up to two weeks.<br>Eat however/whenever your little heart desires.<br>Recipe makes 6 cups of granola.","url":"https://recipe.bluelayer.org/recipe/54066/dark-chocolate-cherry-granola-with-crunchy-quinoa"},{"id":"54055","title":"The Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, walnuts, english","directions":"Beforehand: butter a 9x9 pan and measure out chocolate chips, marshmallows, and chop the nuts, if desired.<br>Combine the sugar, milk, salt and butter in a saucepan over medium heat.<br>Once it reaches a full boil, let it go for 5 minutes while stirring.<br>After 5 minutes are up, remove from heat, add your chosen flavor (vanilla or peppermint), then stir in the chocolate chips and marshmallows until fully melted.<br>Pour into your buttered pan and smooth out.<br>Let sit for approximately 5 hours until cool and firm.<br>Cut into pieces and enjoy!<br>Notes: if you double this recipe (which I highly recommend), only do a 1/4 teaspoon of extract for each subsequent batch.<br>For instance, a double batch would need 3/4 teaspoon and for a triple batch, add 1 teaspoon.<br>Garnish the top with chopped nuts or broken pieces of peppermint.<br>Share with everyone!","url":"https://recipe.bluelayer.org/recipe/54055/the-fudge"},{"id":"54047","title":"Pecan, Caramel and Fudge Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>nuts, pecans<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend all ingredients in processor.<br>Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish.<br>Cover crust and freeze while preparing filling.<br>(Can be made 1 week ahead.<br>Keep frozen.)<br>Preheat oven to 350F.<br>Combine butter, brown sugar and corn syrup in heavy medium saucepan.<br>Bring to boil, stirring often.<br>Boil 1 minute.<br>Stir in nuts and cream.<br>Boil until mixture thickens slightly, about 3 minutes.<br>Remove from heat.<br>Add chocolate.<br>Stir until chocolate melts and mixture is well blended.<br>Pour hot filling into crust.<br>Using spoon, evenly distribute nuts.<br>Bake until filling bubbles all over, about 10 minutes.<br>Transfer pie to rack and cool","url":"https://recipe.bluelayer.org/recipe/54047/pecan-caramel-and-fudge-pie"},{"id":"54040","title":"Prezel Hugs","ingredients":"pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Preheat oven to 350 degrees.<br>Cover favorite cookie sheet with a layer of mini prezel knots (They shouldn't overlap and should have enough room to hardly touch).<br>Set 1 hug on each pretzel center.<br>Bake for 3 minutes.<br>As soon as time is up, remove the pan and immediatly press one M&amp;M on each Hug top gently (Chocolate should ooze into the pretzel holes!<br>).<br>Allow to cool completly (They will cool quicker if put in the fridge).<br>When completly cooled, remove with a spatula and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54040/prezel-hugs"},{"id":"54023","title":"Rocky Road Popcorn Truffles","ingredients":"snacks, popcorn, air-popped (unsalted)<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat a 12 cup mini muffin pan with cooking spray.<br>Divide popcorn, marshmallows and peanuts evenly among the cups.<br>Place the chocolate into a microwave-safe container.<br>Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth.<br>Pour into the muffin cups, filling to the top.<br>Gently tap the pan on the counter to release any bubbles.<br>Refrigerate until chocolate is set.<br>Unmold and enjoy!","url":"https://recipe.bluelayer.org/recipe/54023/rocky-road-popcorn-truffles"},{"id":"53994","title":"Rich Chocolate Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat","directions":"Heat milk to scalding point (170F; 77C) in saucepan over low heat, stirring frequently.<br>Turn off heat, but leave pan on burner.<br>Whisk chocolate sauce into milk until completely dissolved.<br>Place grated chocolate in bowl, and whisk in 1 cup chocolate milk mixture.<br>Return chocolate milk mixture to remaining milk in saucepan, and whisk until chocolate is completely dissolved.<br>Whisk in instant skim milk powder, if using.<br>Cool 30 minutes to 1 hour, or until milk temperature reaches 110 to 120F (44 to 49C) on instant-read thermometer, stirring once or twice.<br>Whisk together yogurt and 1/2 cup chocolate milk mixture in bowl.<br>Whisk into remaining chocolate milk mixture.<br>Pour into clean container(s), secure lid(s), and place in yogurt maker.<br>Set timer for 8 hours.<br>Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker, shake well, and refrigerate.<br>If not, shake well, return to yogurt maker, and set timer for 15 minutes or longer in order to reach desired consistency.<br>Shake again, and chill completely before serving.","url":"https://recipe.bluelayer.org/recipe/53994/rich-chocolate-yogurt"},{"id":"53990","title":"Chocolate-Hazelnut Paste","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>oil, olive, salad or cooking<br>milk, canned, condensed, sweetened<br>salt, table","directions":"Toast the hazelnuts in a dry pan until they are fragrant and golden, then let cool.<br>Meanwhile, melt the chocolate and butter.<br>Stir in vanilla extract.<br>Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in the nut or vegetable oil.<br>With the machine running, add the chocolate mixture, the sweetened condensed milk, and the salt.<br>Transfer to a container and refrigerate.","url":"https://recipe.bluelayer.org/recipe/53990/chocolate-hazelnut-paste"},{"id":"53989","title":"Chocolate Covered Strawberry Ice Cream","ingredients":"strawberries, raw<br>sweetener, herbal extract powder from stevia leaf<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend the strawberries, Truvia, and half &amp; half in a blender until smooth.<br>(This will require stopping and stirring the mixture as you go to ensure all strawberries get fully blended.<br>).<br>Place in ice cream machine until appropriately thickened.<br>(This will not take long due to partially frozen consistency from blender.<br>).<br>Melt chocolate chips by microwaving them 10 seconds at a time and stirring between 10 second cooks.<br>After about 50 seconds (YMMV), you will be able to stir the chips into smooth melted chocolate.<br>Take care not to over heat the chocolate.<br>Transfer the ice cream from the machine to its container.<br>Slowly pour the melted chocolate into the ice cream while stirring.<br>This will create thick hard chocolate swirls.<br>The faster you mix, the thinner the chocolate swirls will be.<br>Place in freezer until ready.","url":"https://recipe.bluelayer.org/recipe/53989/chocolate-covered-strawberry-ice-cream"},{"id":"53978","title":"No-Bake Chocolate Peanut Butter Rice Krispie Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Combine the Rice Krispies and chopped peanut butter cups in a large bowl.<br>Melt the marshmallows and butter in a large saucepan on low heat.<br>Dont increase the heat too high or it will burn.<br>The melting process takes about 20 minutes so patience is key.<br>Once melted, pour the marshmallow mixture into the Rice Krispie bowl and stir thoroughly to combine.<br>Grease a 9 x 13 pan and pour the mixture into it.<br>Press down to compress and level it out.<br>Next, melt the chocolate and peanut butter.<br>This is done on the stove top with a double boiler, or by taking 2 pots, and stacking one on top of the other.<br>The bottom pot will need to contain simmering water, which then heats the top pot and melts the mixture (make sure the water in the bottom pot doesnt touch the bottom of the other pot).<br>This also takes some time to melt.<br>Stir occasionally until well combined.<br>Pour the melted chocolate and peanut butter over the Rice Krispie mix and spread it out evenly.<br>Place in the fridge for a minimum of 30 minutes.<br>I created a swirl pattern on the chocolate with a knife prior to placing in the fridge.<br>Cut the bars into squares of desired size and serve!<br>Recipe from Giraffes Can Bake.","url":"https://recipe.bluelayer.org/recipe/53978/no-bake-chocolate-peanut-butter-rice-krispie-treats"},{"id":"53958","title":"Egg-Free Double Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Note: The egg in this recipe is replaced by 1 teaspoon baking powder, 1 1/2 tablespoons water, and 1 1/2 tablespoons oil.<br>Preheat oven to 375 degrees F.<br>In a small bowl, stir together flour, 1 3/4 teaspoons baking powder and salt.<br>Set aside.<br>In a medium-sized bowl, cream together margarine and brown sugar with an electric mixer.<br>Add 1 teaspoon baking powder, water, oil and vanilla extract.<br>Beat well.<br>Add flour mixture to creamed mixture.<br>Stir to combine.<br>Add oats and both chocolate chips.<br>Stir gently to combine.<br>Line a cookie sheet with parchment paper.<br>If you dont have parchment paper, grease the sheet.<br>Drop cookie dough by teaspoonfuls onto cookie sheet 1 to 2 inches apart.<br>Bake for 810 minutes, or until cookies just start to brown.<br>Allow cookies to cool on the sheet for a few minutes then remove to a wire rack to cool completely.<br>Makes about 30 cookies.<br>Recipe adapted from Cookies by Hilaire Walden.","url":"https://recipe.bluelayer.org/recipe/53958/egg-free-double-chocolate-chip-cookies"},{"id":"53949","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, distilled<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>salt, table","directions":"For the cake: Preheat oven to 350 degrees.<br>Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners.<br>Sift together the flour, sugar, cocoa, baking soda and salt.<br>Add the oil, vanilla, vinegar and water.<br>Whisk together until smooth.<br>Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean.<br>Remove from oven and allow to cool before frosting.<br>For the frosting: Heat chocolate in a double boiler until melted.<br>Let cool to room temperature.<br>In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute.<br>Stop the mixer and scrape down the sides of the bowl.<br>Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.<br>Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.<br>If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.","url":"https://recipe.bluelayer.org/recipe/53949/vegan-chocolate-cake"},{"id":"53943","title":"Peanut Butter Pie X","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>vanilla extract<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Make crust.<br>In a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan.<br>Bake for 10 minutes.<br>Remove from oven and cool.<br>In a large bowl, combine the cream cheese, peanut butter, sugar and vanilla.<br>Beat on medium speed until smooth.<br>In a separate bowl, beat whipping cream until stiff peaks form.<br>Fold into peanut butter mix.<br>Pour into pie crust.<br>In a microwave-safe bowl, microwave chocolate chips until melted.<br>Stir occasionally until chocolate is smooth.<br>Drizzle melted chocolate on top of pie.<br>Refrigerate 4 hours or until set.","url":"https://recipe.bluelayer.org/recipe/53943/peanut-butter-pie-x"},{"id":"53938","title":"White Chocolate Chambord","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Place ice in cocktail shaker FIRST.<br>The white chocolate liquer will seperate if mixed with other liquors at room temperature.<br>Add the liquors and shake well.<br>Strain into a lovely stemmed glass or serve over ice.<br>If this is too strong for your taste simply add a bit of cream or milk.","url":"https://recipe.bluelayer.org/recipe/53938/white-chocolate-chambord"},{"id":"53934","title":"Chocolate Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"Preheat the oven to 350 degrees.<br>Combine the chocolate crumbs and sugar in a bowl.<br>Add the butter and stir until well mixed.<br>Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate.<br>Bake for 8 minutes.<br>Set aside to cool.","url":"https://recipe.bluelayer.org/recipe/53934/chocolate-crumb-crust"},{"id":"53932","title":"Peanut Butter Creams","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, canned, condensed, sweetened<br>sugars, granulated","directions":"Place chocolate chips in top of double broiler.<br>Stir till melted.<br>Add peanut butter, sugar and milk.<br>Mix throughly into walnut size balls.<br>Chill on wax paper.","url":"https://recipe.bluelayer.org/recipe/53932/peanut-butter-creams"},{"id":"40870","title":"Hot Chocolate with Rum","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium saucepan, combine the milk with the cream and rum and bring to a simmer over moderate heat.<br>Remove the pan from the heat, add the chocolate and let stand until melted.<br>Whisk until smooth, pour into warmed mugs and serve.","url":"https://recipe.bluelayer.org/recipe/40870/hot-chocolate-with-rum"},{"id":"53914","title":"Chocolate Liqueur (Creme De Cacao)","ingredients":"sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Combine sugar and water in medium heavy saucepan over medium high heat.<br>Bring to a boil, stirring constantly.<br>Lower heat and simmer 5 minutes.<br>Remove from heat and cool thoroughly.<br>Stir in chocolate extract, vanilla and vodka.<br>Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/53914/chocolate-liqueur-creme-de-cacao"},{"id":"53905","title":"M & M Popcorn Cake","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x9 inch square baking dish.<br>Line with plastic wrap, allowing it to overlap on the ends.<br>(The butter will keep the cake from sticking to the sides, and the plastic wrap will make the cake easy to lift out of the pan.<br>).<br>Melt butter in a saucepan.<br>Add marshmallows and melt over low heat, stirring occasionally with a wooden spoon.<br>Remove from heat.<br>Stir in popcorn very quickly and mix well.<br>Fold in M&amp;Ms using a spatula, again working quickly to prevent the candy from melting.<br>Pour into pan, pressing the mixture firmly into the pan with the back of a wooden spoon.<br>Cool completely.<br>Lift plastic wrap out of the pan and invert onto a plate.<br>Peel the plastic wrap off the cake.<br>Cut cake into desired number of pieces.","url":"https://recipe.bluelayer.org/recipe/53905/m-m-popcorn-cake"},{"id":"53897","title":"Chocolate Cookies","ingredients":"sugars, powdered<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened","directions":"Pre-heat oven to 190/ 375 / Gas5.<br>Cream the sugar and butter.<br>Add the remaining ingredients and mix well.<br>Divide the mixture in half and then tear off and shape a total of 18 balls.<br>Place on a lined baking sheet and squash slightly to make a squat flat circle.<br>Bake for 8 minutes.<br>Leave to cool for 1 minute and place on to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/53897/chocolate-cookies"},{"id":"53871","title":"Whipped Ganache Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"put chopped chocolate in a bowl.<br>in a small saucepan bring cream to a boil, pour over chocolate.<br>sit 2 minutes, whisk until smooth.<br>let cool then cover with plastic wrap right on the ganache and refrigerate until cold.<br>beat until smooth and spreadable.<br>*you will want to double this recipe to fill and frost a 9 in layer cake.<br>this makes enough for a thick filling.","url":"https://recipe.bluelayer.org/recipe/53871/whipped-ganache-frosting"},{"id":"53857","title":"Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking soda<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Mix all of the dry ingredients in a large bowl.<br>Stir in chocolate chips and raisins.<br>In a 4 cup measuring cup, wisk together the coconut oil, soy milk and maple syrup.<br>Add wet ingredients to dry ingredients and mix well.<br>Mixture may seem a bit dry.<br>Press firmly into a 9x13 pan.<br>Bake at 375 degrees for about 20 minutes.<br>Cool 10 minutes.<br>Cut into squares, but do not remove from pan until completely cool.","url":"https://recipe.bluelayer.org/recipe/53857/granola-bars"},{"id":"53838","title":"Chocolate Sorbet","ingredients":"sugars, granulated<br>water, bottled, generic<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>alcoholic beverage, distilled, rum, 80 proof<br>salt, table","directions":"Whisk the sugar and water together.<br>Place 1/2 of the water mixture in a bowl and whisk in the chocolates, cocoa powder, rum, and salt.<br>Whisk in the remaining water.<br>Chill and churn in an ice cream freezer according to manufacturer's instructions","url":"https://recipe.bluelayer.org/recipe/53838/chocolate-sorbet"},{"id":"53831","title":"The World's Easiest Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>cream, whipped, cream topping, pressurized","directions":"place milk in a pan.<br>place chocolate in it and melt on a medium flame.<br>add honey.<br>remove from flame, add fresh cream and mix well.<br>whip it for 3-5 minutes with an electronic egg beater.<br>cool it.<br>then transfer to a refridgerator.<br>the mousse is ready after 2 hours.","url":"https://recipe.bluelayer.org/recipe/53831/the-worlds-easiest-chocolate-mousse"},{"id":"53823","title":"Chocolate Dreams","ingredients":"sugars, powdered<br>vanilla extract<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"Melt butter.<br>Sift icing sugar and cocoa and stir into butter.<br>Stir in crushed biscuits (you can use a food processor or put them in a freezer bad and use a rolling pin).<br>Press into a greased dish until about 1cm thick and put in the fridge to set.<br>Cut into squares before they fully harden.","url":"https://recipe.bluelayer.org/recipe/53823/chocolate-dreams"},{"id":"53820","title":"Balsamic Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vinegar, balsamic<br>cocoa, dry powder, unsweetened","directions":"Place the chopped chocolate and heavy cream in a medium bowl.<br>Place the bowl over a pot of lightly simmering water and melt the chocolate, stirring occasionally.<br>Pour the melted chocolate into a small, shallow bowl, and stir in the balsamic vinegar.<br>Transfer the bowl of chocolate to the refrigerator to cool until it has hardened, about 1 hour.<br>Remove the chocolate from the refrigerator and let it sit at room temperature until it is easily moldable.<br>Place the cocoa powder in a small bowl.<br>Using a cookie scoop, scoop rounds of the chocolate into the palm of your hands.<br>Roll the chocolate into a round ball.<br>Place the chocolate ball into the cocoa powder and roll it around to completely coat it.<br>Repeat with the remaining chocolate.<br>Serve and enjoy!<br>These truffles keep best in a sealed container in a cool area.<br>If left at room temperature, the truffles could soften.<br>You can also keep them in the refrigerator and then allow them to sit at room temperature for about 1 hour before serving.<br>Recipe from Giada De Laurentiis on Food Network.","url":"https://recipe.bluelayer.org/recipe/53820/balsamic-chocolate-truffles"},{"id":"53803","title":"Chocolate Raspberry Bonbons Recipe elanaspantry","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate<br>Using a small paint brush, coat the bottom and sides of a candy mold<br>Place mold in freezer for 10 minutes to allow chocolate to harden<br>Remove mold from freezer<br>Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup<br>Paint chocolate over raspberry jam to cover and make final layer<br>Place in freezer for 10 minutes to harden<br>Remove from freezer, turn mold upside down and pop candies out of mold<br>Serve","url":"https://recipe.bluelayer.org/recipe/53803/chocolate-raspberry-bonbons-recipe-elanaspantry"},{"id":"53786","title":"Chocolate-Covered Strawberries","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Put the semisweet and white chocolates into 2 separate heatproof medium bowls.<br>Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat.<br>Turn off the heat; set the bowls of chocolate over the water to melt.<br>Stir until smooth.<br>(Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)<br>Once the chocolates are melted and smooth, remove from the heat.<br>Line a sheet pan with parchment or waxed paper.<br>Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.<br>Set strawberries on the parchment paper.<br>Repeat with the rest of the strawberries.<br>Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.<br>Set the strawberries aside until the chocolate sets, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/53786/chocolate-covered-strawberries"},{"id":"53784","title":"Chocolate-Dipped Shortbread Fingers","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Preheat oven to 325F<br>Using an electric mixer, beat butter, sugars and salt for about 1 minute.<br>Beat in vanilla.<br>Reduce speed and add flour in 3 additions, beating just until blended.<br>Stir in 3/4 cup chocolate chips.<br>Transfer dough to an ungreased 13-by-9-inch baking pan.<br>Press dough evenly on bottom of pan with your fingers.<br>Bake until golden brown, about 35 minutes; do not underbake.<br>Let cool for 5 minutes.<br>Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.<br>Let cool in pan.<br>Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.<br>Dip half of each cookie into chocolate; place on wax paper.<br>Let stand until chocolate is set.<br>(Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.<br>).","url":"https://recipe.bluelayer.org/recipe/53784/chocolate-dipped-shortbread-fingers"},{"id":"53783","title":"5 Ingredient Fudge","ingredients":"butter, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>sugars, granulated<br>pumpkin, raw<br>cocoa, dry powder, unsweetened","directions":"Line a 9\" square pan with foil; frease foil with 1 1/2 tesp butter.<br>In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.<br>Stir in milk and vanilla.<br>Spread into pan.<br>Refrigerate until firm.<br>Lift fudge out of pan.<br>Remove foil; cut into 1 inch squares.<br>Stor in refrigerator.<br>TOPPING:.<br>This is optional.<br>Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.","url":"https://recipe.bluelayer.org/recipe/53783/5-ingredient-fudge"},{"id":"53774","title":"Buster Bar Dessert Recipe","ingredients":"sugars, powdered<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Mix and boil 8 min, stirring constantly.<br>Crush 1 lb.<br>package Oreo cookies.<br>Add in 1/2 c. melted butter, mix well and spread into 9 x 13 inch pan.<br>Spread 1 1/2 c. Spanish peanuts over crust.<br>Spread 1/2 gallon vanilla ice cream over peanuts .<br>Cold chocolate mix for a few min then pour over ice cream and freeze till ready to serve.<br>Training Coordinator","url":"https://recipe.bluelayer.org/recipe/53774/buster-bar-dessert-recipe"},{"id":"53752","title":"Bittersweet or White Chocolate Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"WITH ICE CREAM MAKER:.<br>Heat milk (stove or microwave) until it just begins to bubble.<br>Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.<br>Mix chocolate and sugar.<br>Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.<br>Cool.<br>Once cool, stir in heavy cream and vanilla.<br>Chill for at least 50 minutes.<br>Pour mixture into your ice cream maker.<br>Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.<br>WITHOUT ICE CREAM MAKER (general instructions for all recipes):.<br>Mix up the ice cream recipe as directed.<br>Pour the ice cream mixture into a wide, airtight container, metal bowls work best.<br>Make sure the bowl you choose is wide rather than tall.<br>A wide bowl aids freezing and allows you to mix your ice cream easily.<br>Place ice cream in refrigerator for at least 1 hour.<br>Ice cream will need to be in fridge longer if the mixture has been heated and cooked.<br>Ice cream must be well chilled before proceeding.<br>Place the chilled ice cream mixture in the freezer for 30 minutes.<br>Beat ice cream mixture with an electric mixer until smooth.<br>The edges of your ice cream should have started to thicken.<br>Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals.<br>You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.<br>Place ice cream in the freezer for 40 minutes - then beat with an electric mixer.<br>Repeat \"40 minute freeze-then-beat cycle\" 3 times.<br>This should total 2 1/2 hours of freezing.<br>You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.<br>Either method works fine.<br>The more you beat it, the softer it will be.<br>Total freezing time can take anywhere between 3-5 hours.<br>If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to \"hold\" the mix-ins so they don't fall to the bottom of the container.<br>Generally, add mix-ins after 2-3 hours of freezing.","url":"https://recipe.bluelayer.org/recipe/53752/bittersweet-or-white-chocolate-ice-cream"},{"id":"53743","title":"Trail Mix for Laura","ingredients":"nuts, cashew nuts, raw<br>raisins, seeded<br>bananas, raw<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in a large bowl.<br>Enjoy your peanut-less trail mix!","url":"https://recipe.bluelayer.org/recipe/53743/trail-mix-for-laura"},{"id":"53740","title":"Chocolate Snowballs","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cocoa, dry powder, unsweetened<br>nuts, pecans<br>sugars, granulated","directions":"In a medium bowl, cream butter and sugar until light and fluffy.<br>Stir in the vanilla.<br>Sift together the flour, salt, and cocoa; stir into the creamed mixture.<br>Mix in the pecans until well blended.<br>Cover, and chill for at least 2 hours.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Roll chilled dough into 1 inch balls.<br>Place on ungreased cookie sheets about 2 inches apart.<br>Bake for 20 minutes in preheated oven.<br>Roll in confectioners' sugar when cooled.","url":"https://recipe.bluelayer.org/recipe/53740/chocolate-snowballs"},{"id":"53717","title":"Yummy chocolate milkshake frosting","ingredients":"sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Pour all the ingredients in a large mixing bowl.<br>Then cream together until smooth and creamy.<br>Smother over cup cakes and cakes.","url":"https://recipe.bluelayer.org/recipe/53717/yummy-chocolate-milkshake-frosting"},{"id":"53705","title":"English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, granulated<br>syrup, maple, canadian<br>water, bottled, generic<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).<br>Spray the foil with cooking spray.<br>Sprinkle pecan pieces evenly on foil.<br>Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.<br>Bring the mixture to a boil.<br>Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.<br>Pour mixture over the pecans.<br>Spread evenly over the pecans.<br>Evenly distribute chocolate chips over toffee.<br>Let the chocolate chips melt on toffee for 5 to 10 minutes.<br>Use fork or spoon to spread melted chocolate chips over toffee.<br>Sprinkle 1 cup chopped walnuts on top of chocolate mixture.<br>Refrigerate until chocolate is firm.<br>Break toffee into pieces.<br>Store in an airtight container.<br>30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.","url":"https://recipe.bluelayer.org/recipe/53705/english-toffee"},{"id":"53690","title":"Milk Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sweetener, syrup, agave<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes.<br>Stir to melt the chocolate completely.<br>Whisk in the milk, vanilla extract, agave nectar, and salt.<br>Blend well.<br>Add the dry milk and whisk until well combined, with no lumps and a spreadable consistency.<br>Cool in the refrigerator for 1/2 to 1 hour to thicken, then whip with an electric mixer to soften and fluff for a lighter texture.","url":"https://recipe.bluelayer.org/recipe/53690/milk-chocolate-frosting"},{"id":"53689","title":"No Bake Cookies VI","ingredients":"sugars, granulated<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.<br>Bring to a boil, then boil for 1 full minute.<br>Remove from heat and stir in the peanut butter, oats, vanilla and chocolate drink mix.<br>Drop by spoonfuls onto waxed paper.<br>Let stand until completely cool.<br>Have a wonderful day!!<br>!","url":"https://recipe.bluelayer.org/recipe/53689/no-bake-cookies-vi"},{"id":"53686","title":"Strawberry-White Chocolate Buttercream","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Thaw the strawberries, either by setting them out for several hours or microwaving on the defrost setting until no longer cool to the touch.<br>Puree the strawberries in a food processor or blender.<br>If the mixture is still cold, defrost in the microwave until no longer cool to the touch.<br>Break the chocolate into squares and place in a microwave-safe bowl.<br>Add the oil and microwave, stopping and stirring every 15 seconds, until the chocolate is completely melted.<br>Do not allow the mixture to exceed 160F A double boiler may be used to melt the chocolate mixture if you prefer.<br>Add 1/2 cup strawberry puree to the melted chocolate mixture and stir until smooth.<br>Microwave briefly if necessary until mixture is smooth.<br>Fill a large bowl with ice cubes and water.<br>Set the bowl with the melted mixture directly in the ice water.<br>Be careful not to get any water into the bowl.<br>Stir constantly with a spoon or whisk until the mixture becomes thick and holds stiff peaks.<br>Immediately remove from the ice water.<br>Allow the buttercream to sit for several minutes.<br>If it has become solid, it is too cold and will need to rest until it has returned to room temperature.<br>Beat the buttercream until thick and airy.","url":"https://recipe.bluelayer.org/recipe/53686/strawberry-white-chocolate-buttercream"},{"id":"53677","title":"Chocolate Crunch","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>oil, olive, salad or cooking<br>nuts, almonds<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with aluminum foil.<br>In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.<br>Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).<br>Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.<br>Spread to the desired thickness.<br>Refrigerate 20-30 minutes, or until set.<br>Slide a metal spatula under the chocolate to loosen from the foil.<br>Break into uneven pieces.<br>Prep time includes refrigeration time.","url":"https://recipe.bluelayer.org/recipe/53677/chocolate-crunch"},{"id":"53656","title":"Chocolate-Peanut Butter Popcorn","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive","directions":"Preheat oven to 300F degrees.<br>Grease a large roasting pan.<br>Combine popcorn and nuts in prepared roasting pan.<br>In medium pan melt together corn syrup and sugar.<br>Add chocolate chips and stir until melted.<br>Add peanut butter and stir until mixed.<br>Pour over popcorn and toss well to coat.<br>Bake, stirring frequently for 30 minutes.<br>Loosen popcorn from pan and allow to cool slightly in pan.<br>(I cooled mine in the refrigerator.<br>).<br>Remove to a wax paper lined cookie sheet to cool completely.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/53656/chocolate-peanut-butter-popcorn"},{"id":"53653","title":"Cold Cocoa Drink - Healthy!","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Scoop a tablespoon of baking cocoa into your cup/mug.<br>(more than a tablespoon for richer taste.<br>remember it's baking cocoa, so it's ok to indulge).<br>Scoop two tablespoons of sugar into your cup/mug.<br>Skip out on the sugar if you want a diabetic-safe drink.<br>Add just enough hot water to dissolve the cocoa (and sugar; the 1 1/2 tbsp hot water is an estimate - you'll know if you need more or less).<br>Some coffeemakers dispense hot water.<br>I just use my electric water boiler for this.<br>Stir well.<br>Pour in 8 oz soymilk or milk.<br>Stir some more.<br>Healthy and chocolatey!<br>After the first time mixing, you should be able to figure out how sweet/cocoa-rich you want to make it next time.","url":"https://recipe.bluelayer.org/recipe/53653/cold-cocoa-drink-healthy"},{"id":"53652","title":"Spicy Chocolate Walnut Butter","ingredients":"nuts, walnuts, english<br>cocoa, dry powder, unsweetened<br>spices, pepper, red or cayenne<br>salt, table<br>vanilla extract<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400 F. Spread the walnuts in a single layer on a baking sheet and toast for about 7 minutes, keeping an eye on them so they dont burn.<br>Remove from oven and let them sit for 5 minutes.<br>Transfer walnuts into a food processor and process for about 2-3 minutes until they start forming a butter-like consistency.<br>Add cocoa powder, cayenne, salt, vanilla and maple syrup and process for another 2-3 minutes.<br>Mixture should be slightly drippy but still hold shape.<br>Transfer nut butter to a small bowl and top with chocolate chips if using.<br>Notes: Stored at room temperature it will remain drippy.<br>If stored in the fridge it will harden slightly.","url":"https://recipe.bluelayer.org/recipe/53652/spicy-chocolate-walnut-butter"},{"id":"53635","title":"Genocide-By-Chocolate Brownie Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees Farenheit.<br>Sift together the flour, cocoa powder, sugar, salt, baking soda and baking powder.<br>Add the soy milk, oil and chocolate chips and mix gently until just smooth.<br>(Or at least as smooth as something can get with a cup of chocolate chips in.)<br>Pour into a lightly oiled and floured 8x8 square baking pan, and bake for approximately 35 minutes.<br>The toothpick test WILL NOT WORK.<br>There is usually too much chocolate in this cake for a toothpick to come out clean.<br>However, the edges of the cake will begin to pull away from the sides of the pan when it is done, and that is the most reliable way to tell.<br>Cut into 16 pieces and serve hot with ice cream, whipped cream, or whatever you like.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/53635/genocide-by-chocolate-brownie-cake"},{"id":"53607","title":"Sneaky Chef's Bonbons","ingredients":"sweet potato, raw, unprepared<br>carrots, raw<br>peanut butter, smooth style, without salt<br>wheat germ, crude<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour desired topping onto a plate or parchment paper and set aside.<br>Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles.<br>In a mixing bowl, combine baby food and peanut butter.<br>Mix in wheat germ, oats, and chocolate chips, if using.<br>Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands.<br>Roll balls in topping to coat completely.<br>Wrap individually in plastic wrap to refrigerate or freeze.","url":"https://recipe.bluelayer.org/recipe/53607/sneaky-chefs-bonbons"},{"id":"53565","title":"Chow Mein Chewies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>noodles, egg, dry, unenriched","directions":"Microwave chocolate chips and peanut butter until melted, about 1 minute.<br>Mix until smooth.<br>Stir in marshmallows and chow mein noodles until well coated with chocolate.<br>Drop by spoonfuls onto wax paper or in paper muffin cups.<br>Let sit until firm.","url":"https://recipe.bluelayer.org/recipe/53565/chow-mein-chewies"},{"id":"53559","title":"Chocolate Chunk Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F and spray a baking sheet with nonstick cooking spray.<br>Stir together all ingredients except buttermilk in a medium bowl.<br>Add buttermilk; blend with a fork until well mixed.<br>Place dough on floured board and knead for 2 minutes or until smooth, using additional flour as needed.<br>Shape dough into a 6-inch round and place on prepared baking sheet; let rest for 10 minutes.<br>With a sharp knife, slash a cross on the top of the loaf.<br>Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/53559/chocolate-chunk-soda-bread"},{"id":"53555","title":"Honeycomb Candy","ingredients":"sugars, granulated<br>water, bottled, generic<br>vinegar, distilled<br>syrup, maple, canadian<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter or oil an 8\" square platter, set aside.<br>Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it).<br>Be careful that your pot is big enough, because sugar has a tendency to boil over.<br>Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved; syrup has melted.<br>Bring to a boil, cover boil for 3 minutes, then uncover and boil until temperature reaches 285-degrees F on a candy thermometer.<br>Remove from heat stir in the baking soda, mixing well to allow bubbles to subside a little.<br>once you add the baking soda the mixture WILL bubble up quite a bit.<br>Again, make sure your pot is large enough or it will bubble over the sides.<br>The baking soda is what gives it its light airy texture.<br>Pour into greased platter, leave until just beginning to set.<br>Mark into squares with a lightly oiled knife.<br>Leave to set completely.<br>Cut or break into pieces.<br>Combine chocolate chips, shortening baking chocolate in 2-quart glass micro-proof bowl.<br>Microwave on HIGH 2 minutes.<br>Using wooden spoon, stir through to melt.<br>Dip honeycomb pieces into chocolate, covering completely.<br>Let cool on waxed paper.","url":"https://recipe.bluelayer.org/recipe/53555/honeycomb-candy"},{"id":"53548","title":"Coconut Dark Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>egg substitute, powder<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 400 degrees F.<br>Combine flours, sugar, baking powder and salt.<br>Cut in butter with a pastry blender.<br>Add buttermilk and egg substitute, mix just until moistened.<br>Mix in the coconut, chocolate chips and nuts, if desired.<br>Divide dough in half.<br>Pat each half into a flat circle and cut into eight wedges each.<br>Place on parchment paper on a baking sheet.<br>Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/53548/coconut-dark-chocolate-chip-scones"},{"id":"53545","title":"Low Calorie Peanut Butter Chocolate Chip Cookies","ingredients":"oats<br>wheat germ, crude<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>peanut butter, smooth style, without salt<br>egg, white, raw, fresh<br>sugars, granulated","directions":"Preheat oven to 375 degrees, have rack adjusted to middle position.<br>Microwave Better 'n Peanut Butter for 1 minute until smooth.<br>Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.<br>Mix and add in Better 'n Peanut butter.<br>Using a teaspoon, drop onto a cookie sheet.<br>Use a silicon sheet, they will all turn out even.<br>Bake for 10-11 minutes until lightly golden.","url":"https://recipe.bluelayer.org/recipe/53545/low-calorie-peanut-butter-chocolate-chip-cookies"},{"id":"53540","title":"Chocolate Peanut Butter Drops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>cheese, ricotta, whole milk<br>sugars, granulated<br>vanilla extract","directions":"Melt the first 3 ingredients in a bowl in the microwave.<br>Stir well to combine.<br>Add the remaining ingredients, stir again and drop by the tablespoon on waxed paper-you should have 12 drops.<br>Chill until firm-at least 1 hour-and keep in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/53540/chocolate-peanut-butter-drops"},{"id":"53536","title":"No Bake Chocolate Peanut Butter Oatmeal Bars","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt butter in a large sauce pan over low heat.<br>Stir in brown sugar, vanilla, and oats.<br>Cook for 3 to 4 minutes.<br>Press half of mixture into the bottom of a buttered 8 x 8 dish.<br>In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended.<br>Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top.<br>Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust.<br>Drizzle the remaining chocolate and peanut butter over the top of the bars.<br>Refrigerate for 3 hours before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/53536/no-bake-chocolate-peanut-butter-oatmeal-bars"},{"id":"53533","title":"Marble Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw","directions":"Melt each chocolate separately, using one of the following methods.<br>Method 1- Melt it in the microwave by setting the heat level to medium for about 2 to 2 and 1/2 minutes.<br>Glass bowls work well.<br>Method 2- Melt each chocolate separately over a double boiler on the stove.<br>I used method 2 but I dont have double boilers so I just used 2 pots and 2 glass bowls.<br>Takes maybe about 5 minutes.<br>Meanwhile shell your pistachios and break them up a bit.<br>Not too much though.<br>I put mine in a plastic baggie and whacked it with a rolling pin.<br>Sooo much fun.<br>Add half of the pistachios into each of the bowls of melted chocolate.<br>Mix.<br>Now pour the chocolate onto a parchment lined pan or sheet.<br>Do each type of chocolate separate from one another first pour in the bakers chocolate; then pour the white over the top.<br>Then pull a knife through the chocolate and create swirls to marble it.<br>Stick the pan in the fridge for a couple hours.<br>When its solidified, you can break it up into pieces.<br>Serve with melty, chocolatey hands and a big smile.","url":"https://recipe.bluelayer.org/recipe/53533/marble-pistachio-bark"},{"id":"53531","title":"Carmel Matzoh Crunch","ingredients":"butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with foil and cover with baking parchment.<br>Cover pan evenly with matzoh boards, using what you need and cutting pieces to fit spaces as evenly as possible.<br>In a heavy saucepan, combine margerine and brown sugar.<br>Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar desolves.<br>Remove from heat and pour over matzoh.<br>Bake at 375F (190C) for 15 minutes, checking every few minutes to be sure mixture does not burn.<br>Remove from oven and sprinkle with chocolate bits.<br>Let stand 5 minutes, then smear melted chocolate evenly.<br>Chill in refrigerator until set.<br>Makes 12 to 14 pieces, depending on size.","url":"https://recipe.bluelayer.org/recipe/53531/carmel-matzoh-crunch"},{"id":"53521","title":"No-Bake Chocolate Coconut Cookies","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Line a baking sheet with waxed paper.<br>Mix oats and coconut in a large bowl until thoroughly combined.<br>Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth.<br>Bring to a boil and cook for 2 minutes, stirring constantly.<br>Pour over the oats and coconut and quickly mix to coat.<br>Drop by tablespoon onto prepared baking sheet; let cookies cool and harden.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53521/no-bake-chocolate-coconut-cookies"},{"id":"53518","title":"Ghirardelli's Signature Hot Fudge Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>vanilla extract","directions":"In a heavy saucepan combine the chocolate, butter, sugar, water and corn syrup.<br>Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.<br>When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.<br>Remove the thickened sauce from the heat and stil in the vanilla extract.<br>Store covered in the refregerator.<br>To reheat, place in a small microwave-safe bowl.<br>Microwave on medium 6-8 minutes, stirring after the first 3 minutes.","url":"https://recipe.bluelayer.org/recipe/53518/ghirardellis-signature-hot-fudge-sauce"},{"id":"53509","title":"Best Chocolate Cake Ever (And Vegan Too)","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix sugar, flour, cocoa, baking soda, and salt in a bowl.<br>Mix the water, oil, vinegar, and vanilla in a measuring cup.<br>Combine wet and dry ingredients with a whisk.<br>The batter should be very runny.<br>Grease an 8x8 pan and pour batter in, then sprinkle chocolate chips on top.<br>Bake at 350 degrees F for around 3040 minutes depending on your ovens temperament.<br>Sprinkle with powdered sugar, slick on some frosting or serve with hot fudge and caramel (these make great cupcakes too!<br>).","url":"https://recipe.bluelayer.org/recipe/53509/best-chocolate-cake-ever-and-vegan-too"},{"id":"53508","title":"Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>salad dressing, mayonnaise, regular<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350F Line 12-cup muffin pan with paper liners.<br>In a small bowl, whisk flour, cocoa powder, baking soda, and salt.<br>In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined.<br>Beat in flour mixture in thirds, alternating with water, until blended.<br>Beat 1 minute, scraping bowl occasionally.<br>Divide batter evenly among muffin cups.<br>Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean.<br>Let cool in pan 5 minutes before removing to wire rack to cool completely.<br>Top with frosting.","url":"https://recipe.bluelayer.org/recipe/53508/chocolate-cupcakes"},{"id":"53488","title":"Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>vanilla extract","directions":"Stir together.<br>Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.<br>This must be stored in the fridge.","url":"https://recipe.bluelayer.org/recipe/53488/chocolate-syrup"},{"id":"53487","title":"Double Chocolate Chews","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Spray 2 sheet pans with non-stick cooking spray.<br>In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.<br>Beat in the vanilla.<br>Into a small bowl, sift the flour, cocoa and salt and stir to combine.<br>Blend the dry ingredients into the butter mixture.<br>Stir in the chocolate chips.<br>Divide the dough into quarters.<br>Divide each quarter into eight (8).<br>Form a ball with each piece of 8 by rolling between your palms.<br>Place each ball on a sheet pan.<br>Using the bottom of a glass, press the nuggets into 2\" rounds.<br>Bake 8 minutes or until slightly puffed and very soft to touch.<br>Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/53487/double-chocolate-chews"},{"id":"53485","title":"Almond Joy Butter","ingredients":"nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>salt, table","directions":"Place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes.<br>Remove and set aside to cool for 5-10 minutes.<br>In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes).<br>Scoop into a dish and set aside.<br>Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes).<br>Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor).<br>Process to combine, add sea salt and vanilla and process once more.<br>The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.<br>Stir chocolate to combine and then place in glass jar or Tupperwear for storing.<br>Store at room temperature so it does not solidify.<br>However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.","url":"https://recipe.bluelayer.org/recipe/53485/almond-joy-butter"},{"id":"53483","title":"Homemade Steamed Sweet Buns","ingredients":"wheat flours, bread, unenriched<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the buns: Sift the flour.<br>In a mixing bowl combine the flour, sugar, yeast and salt.<br>Mix well about 1 minute.<br>Pour in olive oil and water.<br>Mix well.<br>Now clean your dry working surface and knead by hand about 10 minutes.<br>Cover the dough and let rise in a warm place for about 30 minutes.<br>After that, punch the dough down and make 15 round lemon-sized balls.<br>Now take each ball and roll out with a rolling pin until you get a disk (3-inch diameter and 1/4-inch thick).<br>To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to a boil (you need it to be around 100 degrees C degrees so use a thermometer).<br>Then add the pani mixture to the desiccated coconut and mix well.<br>Let cool.<br>Now place about 1 tablespoon of sweet coconut mixture in the middle of each disk.<br>Next shape the dough into a ball shape.<br>Set aside about five minutes.<br>Using sharp scissors, snip the round edges of the dough off to form petals to shape it like a flower (see photo).<br>Now put the flower on top of oiled parchment paper or baking paper.<br>Place flower buns in a steamer and steam over a pan of boiling water for about 10 minutes.<br>When the flower buns are cooked, remove from the steamer and place on a dish.<br>After that, you can decorate the flower buns.<br>Just place chocolate candy in the center of flower buns.<br>Ive done this in the photo above.<br>Serve warm.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/53483/homemade-steamed-sweet-buns"},{"id":"53481","title":"Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Coarsely chop the chocolate and place in a stainless steel bowl.<br>Heat the cream until scalding, pour over the chocolate.<br>Let sit 5 minutes before stirring.<br>Stir with a whisk until very smooth.<br>Serve sauce warm, or refrigerate for later use.<br>This will keep for several weeks in the refrigerator.<br>To reheat, just gently heat over a double boiler.","url":"https://recipe.bluelayer.org/recipe/53481/chocolate-sauce"},{"id":"53477","title":"Nut-Free! Chocolate Sunbutter Fudge Sauce","ingredients":"seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small microwave-safe bowl, place the SunButter and chocolate syrup.<br>Microwave for 20 seconds, stir, microwave another 20 seconds and stir until smooth and fully combined.<br>Allow to cool slightly, serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/53477/nut-free-chocolate-sunbutter-fudge-sauce"},{"id":"53457","title":"Crispy Chocolate Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Chop the chocolate bar.<br>Add margarine, vegetable oil, and white sugar into a bowl, then mix well with a whisk until the mixture becomes white and smooth.<br>Sift in the cake flour and cocoa powder into the Step 1 bowl.<br>Blend in with your hands.<br>Bring them together in one.<br>It's a crumbly dough, so it doesn't have to be a complete ball.<br>Do not knead the dough.<br>Add the chopped chocolate, and lightly mix so that everything is well blended.<br>The dough is ready.<br>It's ok that the dough is crumbly like this illustrated in the picture.<br>Preheat the oven for 160C.<br>Squeeze the Step 3 dough together using your hands, press onto the parchment paper lined baking pan, and form into shapes by flattening (keep spaces in between the cookies.)<br>I made 23 4 cm diameter cookies.<br>Bake in the oven preheated to 160C for 23 minutes.<br>Each oven is different, so check on your cookies periodically.<br>When they're done baking, remove form the oven, and let it cool on a rack.<br>The crispy cookies are done.<br>This was the previous profile photo.","url":"https://recipe.bluelayer.org/recipe/53457/crispy-chocolate-cookies"},{"id":"53434","title":"Chocolate Marshmallow Roll Recipe","ingredients":"candies, marshmallows<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add in:","url":"https://recipe.bluelayer.org/recipe/53434/chocolate-marshmallow-roll-recipe"},{"id":"53426","title":"Brazilian Brigadeiro Chocolates","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>milk, canned, condensed, sweetened","directions":"Put all three of the ingredients in a pot (a non-stick one is best).<br>Turn the heat down to low and mix with a spatula constantly to keep the bottom from burning.<br>The picture shows what it should look like about five minutes in.<br>It's ready when the chocolate mixture has thickened enough that you can see the bottom of the pot when you scrape it with your ladle.<br>Transfer to a dish and spread it out to cool.<br>Once cooled, chill in the refrigerator to make it easy to work with.<br>For a party, lightly coat your hands with butter and roll the chocolate into bite-sized balls.<br>Coat with chocolate sprinkles, place in cups, and arrange around the sides of a cake!<br>If you use colorful sprinkles, they'll turn out really cute.<br>Put the sprinkles in a bowl and roll the chocolate around.<br>It's easy!","url":"https://recipe.bluelayer.org/recipe/53426/brazilian-brigadeiro-chocolates"},{"id":"53410","title":"Cherry Pom Poms (Truffles)","ingredients":"cherries, sweet, raw<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Process the first 4 ingredients in a food processor until combined.<br>Refrigerate for approx 30 minutes.<br>Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat.<br>Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture.<br>Place on wax or parchment paper to set.","url":"https://recipe.bluelayer.org/recipe/53410/cherry-pom-poms-truffles"},{"id":"53409","title":"Dark Chocolate Frosting","ingredients":"candies, semisweet chocolate<br>syrups, corn, light<br>salt, table<br>cream, fluid, heavy whipping<br>sugars, granulated<br>butter, without salt","directions":"Place chocolate, corn syrup, and salt in food processor.<br>In small saucepan, bring cream to boil.<br>With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.<br>Stop food processor and add confectioners sugar, processing until sugar is incorporated, about 30 seconds.<br>While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.<br>Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes.<br>Youll know its ready when a spoon can stand up in it.","url":"https://recipe.bluelayer.org/recipe/53409/dark-chocolate-frosting"},{"id":"53398","title":"Capri Recipe","ingredients":"chocolate, dark, 70-85% cacao solids<br>bananas, raw<br>cream, whipped, cream topping, pressurized","directions":"Shake with ice and strain into cordial glass.","url":"https://recipe.bluelayer.org/recipe/53398/capri-recipe"},{"id":"53395","title":"Double Chocolate Bark","ingredients":"candies, semisweet chocolate<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw","directions":"Line 13 x 9 pan with aluminum foil.<br>Use enough foil to hang 2 inches over all sides.<br>Melt semi sweet chocolate and stir in chopped ginger.<br>Spread evenly in pan.<br>Let stand for 1 hour.<br>Melt white chocolate.<br>Let sit for 20 minutes and spread over semi sweet chocolate layer.<br>Sprinkle with pistachios and cranberries.<br>Press fruit and nuts gently into white chocolate.<br>Cover loosely.<br>Let sit for at least 8 hours.<br>Remove from pan using foil.<br>Remove foil.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/53395/double-chocolate-bark"},{"id":"53382","title":"Chinese Peanut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"Mel the chocolate chips and almond bark in a medium sized heavy saucepan.<br>Add the peanuts and stir well, then carefully stir in the chow mein noodles.<br>Drop by teaspoonfuls onto waxed paper.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/53382/chinese-peanut-clusters"},{"id":"53371","title":"Strawberries and Cream Cookies","ingredients":"sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Preheat oven to 325; stack two baking sheets together and line top sheet with parchment paper.<br>In a food processor, whiz sugar to finely pulverize, about 10 seconds.<br>In a mixer bowl, cream sugar and butter on low speed until well blended.<br>Then add flour, vanilla, cream, and salt; blend well.<br>When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.<br>Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.<br>Flatten dough into a disk; wrap well, and refrigerate 30 minutes.<br>Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).<br>Place on prepared sheets; place in oven and immediately reduce oven temperature to 300; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).<br>Cool well before removing with a metal spatula.","url":"https://recipe.bluelayer.org/recipe/53371/strawberries-and-cream-cookies"},{"id":"53348","title":"Rich Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Chop chocolate and transfer to a bowl.<br>In a small saucepan bring cream with sugar just to a simmer, stirring until sugar is dissolved, and pour over chocolate.<br>Stir mixture until chocolate is completely melted.<br>Sauce may be kept, chilled in an airtight container, 1 week.<br>If desired, reheat sauce in a metal bowl, stirring occasionally, over a saucepan of simmering water.<br>Serve sauce hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/53348/rich-chocolate-sauce"},{"id":"53346","title":"Chocolate Roses","ingredients":"candies, semisweet chocolate<br>syrups, corn, light","directions":"In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir.<br>NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.<br>Add corn syrup to the chocolate and mix well.<br>Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.<br>Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.<br>Use at once or store in an airtight container at room temperature for up to 1 month.<br>TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.<br>Roll dough into twelve (12) 1/2-inch diameter balls of clay.<br>Place the balls on waxed paper or plastic wrap about 1-inch apart.<br>Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge.<br>Repeat with the remaining disks.<br>Remove one disk and curl it into a \"teepee\" shape, narrow at the top and wider at the bottom, (this will be the center of the rose.<br>Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud.<br>Continue adding disks which will look like petals.<br>Continue adding petals, placing them in between slightly lower than previous row.<br>For a fuller flower, continue adding petals in this manner.<br>As you form petals, you gently roll or curl the right edge of the petal downward.<br>Pinch off any excess chocolate clay at the base of the rose to make more balls.<br>NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes.<br>To periodically cool you hands, grasp a cold glass.<br>To make larger roses, make larger chocolate clay balls.","url":"https://recipe.bluelayer.org/recipe/53346/chocolate-roses"},{"id":"53343","title":"Kiwi Biscuits (New Zealand)","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter and sugar.<br>Add milk, mix.<br>Stir in sifted flour and baking powder.<br>Lastly, add chocolate chips.<br>Roll into small balls, place on a tray, and press with a fork.<br>Bake at 180 degrees C (356 degrees F) for 15 minutes.<br>Depending on the size of the dough balls you make, serving size will vary.","url":"https://recipe.bluelayer.org/recipe/53343/kiwi-biscuits-new-zealand"},{"id":"53334","title":"Chocolate Motherlode Frosting","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt","directions":"Finely chop chocolate.<br>In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.<br>Remove pan from heat and add chocolate, whisking until chocolate is melted.<br>Cut butter into pieces and add to frosting, whisking until smooth.<br>Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).<br>Spread frosting between cake layers and over top and sides.","url":"https://recipe.bluelayer.org/recipe/53334/chocolate-motherlode-frosting"},{"id":"53330","title":"Crispy Treat Mix","ingredients":"sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cherries, sweet, raw<br>mini semi-sweet chocolate baking chips,<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"If in a jar, layer.<br>Should fill a quart (32 oz) jar or 2 pint (16 oz) jars.<br>If to eat, mix and enjoy.","url":"https://recipe.bluelayer.org/recipe/53330/crispy-treat-mix"},{"id":"53325","title":"Gluten-Free Trail Mix","ingredients":"nuts, macadamia nuts, raw<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine ingredients.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/53325/gluten-free-trail-mix"},{"id":"53309","title":"Raspberry Sherbet","ingredients":"raspberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>lemon juice, raw","directions":"Put the raspberries in a blender or food processor, along with the milk and sugar.<br>Puree until smooth, then strain the mixture to remove the seeds.<br>Stir in the lemon juice.<br>Freeze the mixture in your ice cream maker according to the manufacturers instructions.<br>White Chocolate Ice Cream (page 31) or Fresh Apricot Ice Cream (page 76) make good partners for Raspberry Sherbet.","url":"https://recipe.bluelayer.org/recipe/53309/raspberry-sherbet"},{"id":"53294","title":"Chocolate 'n' More Snack Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>raisins, seeded<br>bananas, raw<br>seeds, sunflower seed kernels, dried","directions":"In a bowl, combine all of the ingredients.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53294/chocolate-n-more-snack-mix"},{"id":"53293","title":"Instant Chocolate Mousse","ingredients":"candies, marshmallows<br>butter, without salt<br>candies, semisweet chocolate<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.<br>Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again.<br>Remove from heat.<br>Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.<br>Pour/scrape into 4 glasses or small dishes, about 3/4 cup each in capacity, or 6 smaller ( 1/2 cup) ones, and chill until you want to eat.<br>The sooner the better!","url":"https://recipe.bluelayer.org/recipe/53293/instant-chocolate-mousse"},{"id":"53268","title":"Easy No-Bake Granola","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>honey<br>salt, table<br>vanilla extract<br>cranberries, dried, sweetened","directions":"In a large bowl, combine the oats, oat flour and crisp rice cereal.<br>Set aside.<br>In a small saucepan, combine the peanut butter, honey and kosher salt.<br>Cook over low heat, stirring constantly, until well mixed and the peanut butter is warmed through and melted.<br>Remove from the heat, add the vanilla-nut extract (or vanilla extract) and mix until well combined.<br>Pour the peanut butter mixture over the oat/cereal mixture and stir until well combined.<br>Its sticky and doesnt appear to want to mix in, but keep stirring and it will.<br>I start the process with a wooden spoon and once the peanut butter mixture is coating the cereal, I use my hands to continue mixing and breaking apart the larger pieces of cereal.<br>Add the mix-ins of your choice.<br>If youre using chocolate, let the cereal mixture cool before adding so the chocolate wont melt.<br>Stir again to mix well.<br>Once the granola is completely cooled, store in an airtight container.<br>Notes: 1.<br>If you dont have oat flour on hand, you can make it by grinding oats in a blender or food processor.<br>I take a rounded 1/2 cup of oats and use my Magic Bullet to pulse the oats until theyre a smooth, flour-like consistency.<br>Grind the oats, then measure them to equal 1/2 cup.<br>Slightly adapted from Chelseas Messy Apron.","url":"https://recipe.bluelayer.org/recipe/53268/easy-no-bake-granola"},{"id":"53264","title":"Caramel Almond Bars","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>nuts, almonds<br>butter, without salt<br>milk, canned, condensed, sweetened<br>butter, without salt<br>sugars, granulated<br>candies, semisweet chocolate<br>oil, olive, salad or cooking<br>nuts, almonds<br>sugars, granulated<br>water, bottled, generic","directions":"Grease 19cm x 29cm rectangular pan.<br>Line base and two long sides with baking paper extending paper 2cm above edge of pan.<br>For crust:.<br>In medium bowl combine biscuit crumbs, grounded almonds and melted butter.<br>Press over base of prepared pan.<br>Refrigerate until firm about 30 minute.<br>For filling:.<br>In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.<br>Simmer whisking constantly over medium heat until mixture thickens and is golden brown.<br>It takes about 8 minutes.<br>Spread hot caramel over crumb layer,refrigerate until firm.<br>Spread combined chocolate and oil over bars and leave to set.<br>Caramelized almonds - garnish:.<br>In small saucepan melt sugar and water bring it to the boil over high heat.<br>Cook until golden brown takes about 5-10 minutes add sliced almonds.<br>Stir well.<br>Pour over silikon mat (silkpat)or well oiled baking tray.<br>Quickly spread it out with wooden spoon.<br>Let it cool.<br>Break into pieces by hand and put on top as a garnish.","url":"https://recipe.bluelayer.org/recipe/53264/caramel-almond-bars"},{"id":"53260","title":"Three Little Pigs Snack Mix","ingredients":"potatoes, raw, skin<br>pretzels, soft, unsalted<br>candies, semisweet chocolate","directions":"Mix together and serve.","url":"https://recipe.bluelayer.org/recipe/53260/three-little-pigs-snack-mix"},{"id":"53249","title":"Peanut Butter Chocolate Drizzle Popcorn","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract<br>snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Make the popcorn either with an air popper or on the stove top according to the directions on the bag, set aside in a large roasting pan or two large cookie sheets.<br>In a saucepan over medium heat, mix together the corn syrup, sugar, peanut butter and vanilla.<br>Bring to a boil stirring constantly.<br>Once it has reached a boil, cook for one minute.<br>Take off heat and pour over popped corn, working fast, stir in all of the peanut butter coating, mixing well so that all of the popcorn is evenly coated.<br>Let popcorn sit for about 10 minutes and then mix again to break up the pieces.<br>In a bowl, melt the chocolate for 20 seconds at a time in the microwave, stirring in between each 20 second cooking, until the chocolate is melted through.<br>Be sure not to burn the chocolate.<br>Once the chocolate is melted, drizzle the chocolate over the popcorn either with a spoon or by spooning the chocolate into a small Ziploc bag and then cutting a small hole at one of the tips and then drizzling over by squeezing the bag over the popcorn.<br>Let set for 30 minutes and then break up the popcorn!<br>If the chocolate isnt setting you can put your cookie sheets or roasting pan into the fridge for 15 minutes and then you should be good to go!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/53249/peanut-butter-chocolate-drizzle-popcorn"},{"id":"53238","title":"Rainforest Peanut Butter Snack Bites","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>pineapple, raw, all varieties","directions":"Toast coconut in dry nonstick skillet over medium-low heat, stirring often, until golden 5 to 6 minutes.<br>Remove to plate; let cool completely.<br>Mix together oats, peanut butter, chocolate, honey, pineapple and coconut in large bowl.<br>Chill until firm, about 30 minutes.<br>Roll by 2 tbsp into balls.","url":"https://recipe.bluelayer.org/recipe/53238/rainforest-peanut-butter-snack-bites"},{"id":"53233","title":"Chocolate Paste (for Cake Decorations)","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>syrups, corn, light","directions":"Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.<br>Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.<br>Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).<br>When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.<br>Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.<br>You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.<br>Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.<br>It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).<br>Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.<br>White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.<br>Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.","url":"https://recipe.bluelayer.org/recipe/53233/chocolate-paste-for-cake-decorations"},{"id":"53222","title":"Toffee Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Combine crust ingredients until mix resembles corn meal.<br>Press into even layer in ungreased 9x13 pan.<br>Press pecans into crust.<br>For the topping: combine butter and sugar in pan, bring to boil for 1 minute constantly stirring.<br>Pour over pecans and crust.<br>Bake 20 minutes.<br>Surface will bubble.<br>Allow to cool 1 minute.<br>Sprinkle chips over top.<br>Wait 2-3 minutes to soften.<br>Spread to cover top.<br>Chill well.<br>Bring to room temp to cut.","url":"https://recipe.bluelayer.org/recipe/53222/toffee-squares"},{"id":"53221","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"have handy some small cupcake papers.<br>Melt the chocolate in a bain-marie or the microwave with 1/4 cup of the peanut butter.<br>In a separate bain-marie melt the remaining peanut butter.<br>Trim the cupcake papers to 2 cm in height and place in muffin tins.<br>Spoon in 1 tablespoon of the chocolate mixture.<br>Allow to set for 20 minutes and spoon on 1 tablespoon peanut butter.<br>Allow to set for 10 minutes and top with remaining chocolate.","url":"https://recipe.bluelayer.org/recipe/53221/peanut-butter-cups"},{"id":"53216","title":"Breakfast Snack Bar","ingredients":"oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>molasses<br>syrups, corn, light<br>honey<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spray 9\" X 13\" pan with non-stick spray.<br>Mix the dry ingredients in a large bowl.<br>Bring the first four sauce ingredients to a boil and cook for an additional two minutes.<br>Stir 1/2 cup peanut butter into sauce mixture.<br>Mix dry ingredients and sauce until well blended.<br>Press firmly into prepared pan.<br>Melt one bag dark chocolate chips and spread over bars.<br>Cut bars after they have cooled.","url":"https://recipe.bluelayer.org/recipe/53216/breakfast-snack-bar"},{"id":"53213","title":"Chocolate Cake No Eggs or Butter","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>vinegar, distilled<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Mix dry ingredients throughly.<br>Add liquids and mix well with a fork.<br>Bake at 180 Celcius for 1 1/4 hours.<br>or until cooked when tested with a knife.<br>The cake can be iced or left plain.<br>It makes a nice dessert with cream or custard.","url":"https://recipe.bluelayer.org/recipe/53213/chocolate-cake-no-eggs-or-butter"},{"id":"53194","title":"Fudgy Black & White Salted Candy Cups","ingredients":"butter, without salt<br>sweetener, syrup, agave<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>salt, table","directions":"Add coconut butter, 4 1/2 teaspoons agave syrup and vanilla extract to a food processor and process until completely combined.<br>With the addition of the agave the mixture may become a little gritty but this is okay.<br>Using a muffin tin (best if you have a silicon mold), add approximately 1 tablespoon of coconut mixture to the bottom of each muffin mold.<br>Press down with your fingers to even out the top.<br>Lightly rinse out the food processor and add coconut oil, cocoa powder and 2 tablespoons agave.<br>Process until completely smooth.<br>Evenly divide among muffin molds and shake or tap the muffin tin slightly to even out the chocolate coating.<br>Place in the fridge for about 15 minutes.<br>Remove and top with sea salt.<br>Place back in the fridge or freezer and leave for 2 hours to cool completely.<br>Before removing candy from muffin tin, let it sit out for about 5 minutes to make it easier.<br>You can use a knife to pop them out or if you have a silicon mold you are good to go.","url":"https://recipe.bluelayer.org/recipe/53194/fudgy-black-white-salted-candy-cups"},{"id":"53161","title":"Vickys Dairy-Free Homemade White Chocolate","ingredients":"sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>vanilla extract<br>butter, without salt","directions":"This recipe will make 1 x 100g bar so use either individual chocolate moulds or one bar-sized mould.<br>You can multiply the recipe if desired<br>Whisk together the icing sugar, coconut flour and salt.<br>If using a vanilla pod, mix the seeds with the sugar the day before you make the chocolate for better flavour<br>Melt the cocoa butter in a pan over a medium-low heat or in the microwave in 30 second increments.<br>Follow my recipe on how to temper chocolate to get a store bought finish<br>Pour the vanilla extract if using and melted cocoa butter into the dry ingredients and beat until smooth.<br>It will look like cloudy, thickened melted butter at this point<br>Pour into the mould or moulds and let cool to room temperature before letting set in the fridge for 1 hour<br>Vegan white chocolate!","url":"https://recipe.bluelayer.org/recipe/53161/vickys-dairy-free-homemade-white-chocolate"},{"id":"53157","title":"Romany Chocolate Cream Pie","ingredients":"candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine marshmallows and milk in a saucepan, over medium heat.<br>Stir until marshmallows have melted.<br>Add chocolate bar and stir until melted, and mixture is smooth.<br>Take off heat, and allow to cool.<br>Crush the biscuits finely.<br>Melt the butter.<br>(I use the microwave).<br>Stir the melted butter into the biscuit crumbs.<br>Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.<br>).<br>(This makes for a better presentation when you serve it).<br>Chill the crust for 20 minutes in the fridge.<br>Whip the cream until peaks form, and fold into cooled chocolate mixture.<br>Pour into the prepared crust.<br>Chill overnight in fridge.<br>Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/53157/romany-chocolate-cream-pie"},{"id":"53154","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"In a saucepan over low heat melt the chocolate chips and add peanut butter.<br>Mix until smooth.<br>Remove from heat, add Crispix and stir until coated.<br>Pour powered sugar into a large plastic bag, add coated Crispix and shake until well coated.","url":"https://recipe.bluelayer.org/recipe/53154/puppy-chow"},{"id":"53150","title":"One-Bowl Buttermilk Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>butter, without salt<br>vinegar, cider<br>vanilla extract","directions":"Preheat oven to 350F Line a 12-cup muffin tin with paper liners.<br>In a large bowl, whisk together flour, sugar, baking soda and salt.<br>Pour in the rest of the ingredients (its helpful to have the buttermilk at about room temperature) and stir until just combined.<br>Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.<br>Cool completely on a wire rack before frosting.","url":"https://recipe.bluelayer.org/recipe/53150/one-bowl-buttermilk-chocolate-cupcakes"},{"id":"53138","title":"Butterfinger Candy Brownie Mix in a Jar","ingredients":"sugars, granulated<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>candies, white chocolate<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Layer ingredients in order given in a 1 quart wide mouth canning jar.<br>Mix flour with baking powder and salt.When placing in jar, to keep flour mixture from sifting down through the other ingredients, it helps to put flour mixture into a thin sandwich bag.or place flour mixture into bottom of jar and layer other ingredients on top.I try not to place \"white on white\" in the jars.looks prettier that way.Sometimes I lay jar on its side after and layer ingredients that way -- makes a pretty \"sand art\" type of gift.use your imagination.<br>Place these instructions on your gift jar:.<br>Empty mix into large bowl.<br>Empty flour mixture into jar contents.Mix thoroughly.<br>Add: 2 sticks butter, or margarine, melted.<br>(do not use diet).4 large eggs and 2 tsps vanilla.<br>Mix until blended.<br>Pour batter into sprayed 9\" X 13\" pan.<br>Bake at 350* for 25 minutes.<br>Cool.<br>Cut into squares.<br>Makes 24-30 brownies.","url":"https://recipe.bluelayer.org/recipe/53138/butterfinger-candy-brownie-mix-in-a-jar"},{"id":"53136","title":"Elvis Granola","ingredients":"oil, canola<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>salt, table<br>spices, cinnamon, ground<br>oats<br>seeds, flaxseed<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 275F.<br>Bring the canola oil, maple syrup, peanut butter, salt and cinnamon to a simmer over medium heat on the stovetop.<br>Simmer for three to five minutes.<br>While thats cooking, mix together the oats, ground flax, peanuts and sunflower seeds.<br>Pour hot syrup mixture over the oats and toss well to coat.<br>Spread out granola onto two lined sheet trays and bake for 40 minutes, stirring occasionally and turning trays midway through.<br>Let granola cool completely before adding the chopped chocolate.","url":"https://recipe.bluelayer.org/recipe/53136/elvis-granola"},{"id":"53131","title":"Caramel Pecan Clusters","ingredients":"nuts, pecans<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line 2 baking sheets with aluminum foil.<br>On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters.<br>Set aside.<br>In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter.<br>Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).<br>Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.<br>Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.<br>Remove the pan from the heat and stir in the vanilla.<br>Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).<br>Spoon a tablespoon of caramel onto the center of each pecan cluster.<br>Let the caramel set completely at room temperature (about 30 minutes).<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely.<br>With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper.<br>Repeat with the remaining turtles.<br>Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.<br>In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer.<br>They are best eaten at room temperature.<br>Substitute whole, unblanched almonds or walnut halves, for the pecans.<br>Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/53131/caramel-pecan-clusters"},{"id":"53116","title":"Frozen Yogurt with Chocolate Toffee Bits","ingredients":"yogurt, greek, plain, nonfat<br>vanilla extract<br>syrups, sugar free<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, whisk together the yogurt, vanilla, and simple syrup.<br>Chill 30 minutes, remove vanilla bean (if using) then turn in an ice cream freezer.<br>Place in a frozen mixing bowl and fold in the chocolate covered toffee bits.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/53116/frozen-yogurt-with-chocolate-toffee-bits"},{"id":"53083","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, cider<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350F<br>Lightly oil an 8-inch cake pan and set aside (Line with parchment paper).<br>In a medium bowl, stir together the flour, cocoa, sugar, baking soda, and salt.<br>Add the oil, vinegar, vanilla and cold water and stir together carefully until \"just mixed.\"<br>Spoon evenly into cake pan and bake for 30-35 minutes, or until a toothpick or knife comes out clean.<br>Let cool for 10-15 minutes before removing from pan.<br>Cool completely before frosting.<br>Makes 1 cake.","url":"https://recipe.bluelayer.org/recipe/53083/vegan-chocolate-cake"},{"id":"53071","title":"Cherry Orange Florentines","ingredients":"butter, without salt<br>sugars, granulated<br>cream, fluid, heavy whipping<br>honey<br>nuts, almonds<br>cherries, sweet, raw<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.<br>Place butter, sugar, heavy cream, and honey in a medium saucepan and bring to a boil.<br>Swirl pan around a few times to blend ingredients.<br>Reduce heat until mixture is at a low boil and cook to 230 degrees F on a candy thermometer (if you dip a spoon into the mixture and dribble it in a glass of cold water, it will spin a thread).<br>Stir almonds, cherries, candied peel, and flour into cream mixture with a wooden spoon until evenly combined.<br>Scrape mixture into a bowl (it will cool more quickly) and allow to cool to room temperature.<br>Stir occasionally to release heat; mixture will thicken.<br>Drop by generously rounded teaspoon 4 inches apart on cookie sheets.<br>The rounder your drops, the rounder, and more attractive, your baked cookies will be.<br>Bake until an even golden brown (absolutely remember to shift pans front to back halfway through), about 12 minutes.<br>Cookies will bubble and spread and possibly lose their round shape.<br>Place pans on rack.<br>If the cookies are misshapen, immediately coax them into a round shape by pushing in stray edges with side of an offset spatula (or butter knife) dipped in hot water.<br>Slide parchment onto racks to cool cookies completely.<br>Meanwhile, temper chocolate.<br>Carefully remove cooled cookies from sheet with spatula or your fingers.<br>Using a small offset spatula, spread chocolate over bottoms of cookies.<br>Make a wavy pattern with a decorators comb or fork, if desired.<br>Place cookies, chocolate side up, back on sheet.<br>Place in refrigerator until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/53071/cherry-orange-florentines"},{"id":"53064","title":"Choclate babana bread cupcakes","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bananas, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>vinegar, cider<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sweetener, herbal extract powder from stevia leaf<br>chocolate, dark, 70-85% cacao solids<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>nuts, walnuts, english","directions":"Preheat oven to 350F.<br>Line 12 muffin tin holes.<br>In a medium bowl mix banana, oil, vanilla, and vinager.<br>Set aside for 5 min.<br>In a large bowl combine all remaining ingredients and stir well.<br>Our wet into dry and stir until evenly mixed.<br>Portion the batter evenly among muffin tins.<br>Add to oven and bake for 20 to 25 min.<br>Until toothpuck inserted into the center comes out clean<br>Place on a cooling rack and allow to completely cool.","url":"https://recipe.bluelayer.org/recipe/53064/choclate-babana-bread-cupcakes"},{"id":"53049","title":"Fudge Cayenne","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground","directions":"Stir milk and margarine together in a saucepan; bring to a simmer over medium-low heat, about 5 minutes.<br>Combine confectioners' sugar, chocolate chips, cocoa powder, vanilla extract, cayenne pepper, and ground cinnamon together in a bowl.<br>Pour hot milk mixture over sugar mixture and stir until smooth; spread into a glass baking dish.<br>Refrigerate fudge until firm, at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/53049/fudge-cayenne"},{"id":"53043","title":"Chocolate Broiler Cake Frosting","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the butter, brown sugar, and milk in a saucepan.<br>Bring to a boil.<br>Remove from heat and stir in the nuts/coconut.<br>Spread evenly over the top of the warm cake (still in pan).<br>Place cake low under a slow broiler.<br>Broil until lightly toasted.<br>Watch carefully.<br>Cool completely in pan.","url":"https://recipe.bluelayer.org/recipe/53043/chocolate-broiler-cake-frosting"},{"id":"53021","title":"Nocciola Baci (Hazelnut Kisses)","ingredients":"nuts, hazelnuts or filberts<br>rice flour, white, unenriched<br>butter, without salt<br>salt, table<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>leavening agents, baking soda","directions":"For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the ground nuts, rice flour, butter, salt, and sugar until it forms into a dough.<br>Cover the bowl with plastic wrap and put it into the refrigerator to chill for about an hour.<br>Roll marble-size balls of dough about 3/4-inch wide (5 grams for those of us who have Baking OCD) and place on a parchment or silicone lined sheet pan about an inch and a half apart.<br>Return pan to the refrigerator to keep the dough chilled until its time to bake.<br>Preheat oven to 325 F. Bake chilled dough for 8-12 minutes; until the cookies are crisp but tender (they wont chance color, but a few tiny cracks will be visible around the edges).<br>Remove pan from oven and set it on a rack and allow cookies to cool completely on sheet pan.<br>To assemble the cookies: Gently melt the chocolate in a microwave or in the top of a double boiler.<br>Place a small dollop of chocolate between two cookie halves; set aside until chocolate sets.<br>Cookies can be stored in an airtight container for up to a week.<br>Notes: To make rice flour: Pulse uncooked white rice in a spice mill or coffee grinder until very finely ground.<br>To blanch and peel hazelnuts: Bring 2 cups of water to a boil in a 4-quart sauce pan (you need a large pan because the water and baking soda will bubble up a lot).<br>Add baking soda to boiling water; add hazelnuts and boil for 3 full minutes (dont be alarmed when the water turns black; this is to be expected).<br>In the meantime, have ready a bowl of iced water.<br>After 3 minutes, remove hazelnuts from boiling water and plunge them into the iced water to stop the cooking process.<br>Slip hazelnuts out of their skins and allow to dry.<br>Toast hazelnuts in a 350 F oven for 10-15 minutes.<br>Cool completely and pulse in a food processor until finely ground (should resemble dry cornmeal or polenta).<br>Recipe adapted from David Lebovitz via Teressa Murphy.<br>Recipe makes 35 tiny sandwich cookies.","url":"https://recipe.bluelayer.org/recipe/53021/nocciola-baci-hazelnut-kisses"},{"id":"53009","title":"Quick Hot Chocolate","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat water and chocolate in a saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes.<br>Stir sugar and salt into chocolate mixture.<br>Bring to a boil, reduce heat to low, and simmer, stirring constantly, until sugar is dissolved and flavors combine, about 4 minutes.<br>Pour milk into chocolate mixture and cook until hot.<br>Beat with a whisk until foamy or stir until smooth.","url":"https://recipe.bluelayer.org/recipe/53009/quick-hot-chocolate"},{"id":"52996","title":"Elegant Easy Adult Dessert","ingredients":"ice creams, vanilla<br>cereals ready-to-eat, granola, homemade<br>raspberries, raw<br>chocolate, dark, 70-85% cacao solids","directions":"In a martini glass, lay a small scoop of ice cream in the bottom, sprinkle granola over the top and dress with some fresh raspberries and top with Cream de Coco.","url":"https://recipe.bluelayer.org/recipe/52996/elegant-easy-adult-dessert"},{"id":"52990","title":"Favorite Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Combine evaporated milk, butter and sugar in large saucepan and cook to 234 degrees or until it forms a soft ball in cold water.<br>Stir often.<br>Remove from heat and fold in chocolate chips and marshmallow creme.<br>Pour into greased pan (about 8\" x 13\").<br>Refrigerate until firm.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/52990/favorite-fudge"},{"id":"52980","title":"Yummy Carmel Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>butter, without salt<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix first 4 ingredients.<br>Add brown sugar.<br>Add butter until crumbly.<br>Save 1/2 of the crust mixture.<br>Press other half in greased jelly roll pan.<br>Bake 10 minutes at 350 degrees.<br>Melt carmels and milk in double boiler.<br>Spread over crust.<br>Sprinkle chocolate chips on top.<br>Add remaining crust to top of bars.<br>Bake 10 additional miutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/52980/yummy-carmel-bars"},{"id":"52979","title":"Marble Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract<br>candies, semisweet chocolate","directions":"Heat oven to 425'F.<br>Grease large baking sheet.<br>In large bowl, combine flour, sugar, baking powder, salt, and baking soda.<br>In small bowl, combine buttermilk and vanilla.<br>In cup, combine 1/4 cup buttermilk mixture and the chocolate.<br>Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough.<br>Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.<br>Dot 3 chocolate pieces over surface of plain dough.<br>Place scones, 1 inch apart, on greased baking sheet.<br>Pierce tops with tines of fork.<br>Bake scones 15 to 18 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/52979/marble-scones"},{"id":"52972","title":"Oven Roasted Maple Gorp","ingredients":"oats<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>vanilla extract<br>nuts, almonds<br>cranberries, dried, sweetened<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F.<br>Line cookie sheet with parchment paper, or non stick aluminum foil.<br>Put maple syrup in a sauce pan, on the stove with cinnamon and vanilla over medium low heat.<br>Warm syrup mixture for about 2-3 of minutes then remove from heat.<br>Combine oats, almonds, raisins, cranberries and seeds in a bowl.<br>Mix in maple syrup, and stir until completely coated.<br>Spread the maple coated mixture out on prepared cookie sheet and roast 15 minutes.<br>Remove the mixture from oven and transfer to a bowl, toss the mix to cool it.<br>When mixture has cooled completely, toss with peanut candy.<br>Store in plastic bags, or air tight container!","url":"https://recipe.bluelayer.org/recipe/52972/oven-roasted-maple-gorp"},{"id":"52959","title":"Strawberries With English Toffee Sauce","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>butter, without salt<br>candies, white chocolate<br>strawberries, raw<br>cream, sour, cultured","directions":"Combine sugar, cream, corn syrup and butter in a sauce pan.<br>Boil for 1 minute.<br>Remove from heat; stir in candy and cool.<br>Serve sauce over strawberries topped with sour cream.","url":"https://recipe.bluelayer.org/recipe/52959/strawberries-with-english-toffee-sauce"},{"id":"52957","title":"Chocolate Pie Filling","ingredients":"ice creams, chocolate<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"mix all ingredients till smooth cover freeze for 3 hours can be used in store bought crusts or placed into a dessert dish.","url":"https://recipe.bluelayer.org/recipe/52957/chocolate-pie-filling"},{"id":"52956","title":"Crispy Chocolate Cherry Energy Bar Recipe","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>beverages, protein powder whey based<br>salt, table<br>nuts, almonds<br>honey<br>beverages, almond milk, unsweetened, shelf stable<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix rice cereal, oats, whey protein powder, and sea salt together in a medium-sized bowl.<br>Add almond butter and honey, then slowly stir in almond milk and mix until you get a sticky sort of dough.<br>Stir in cherries and chocolate chips, then spray a large piece of parchment paper with a little coconut oil and press the dough onto it.<br>Use the parchment paper to flatten the dough so that its in a fairly rectangular shape (remember, this will determine how thick your bars are).<br>Stick the dough in the refrigerator for 1 hour or so (or put it in the freezer for 1015 minutes).<br>Once dough is chilled, cut it into 4 bars.<br>Wrap individually in foil for easy grab-and-go bars.<br>Eat chilled!","url":"https://recipe.bluelayer.org/recipe/52956/crispy-chocolate-cherry-energy-bar-recipe"},{"id":"52942","title":"Peanutty Crispy Bars | Dark Chocolate Covered Peanutty Crispy Bars","ingredients":"butter, without salt<br>syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13x18 half sheet pan with parchment paper being sure that the parchment paper extends over at least two of the opposite sides of the pan.<br>That way you can use the parchment paper to remove the uncut bars from the pan more easily.<br>Set pan aside.<br>In a large, heavy-bottomed stockpot over medium low heat, melt together the butter, honey or corn syrup and sugar.<br>When the butter is fully melted, raise the heat to medium high and bring the mixture to a boil.<br>Boil hard for 1 minute.<br>Then remove the pot from the heat and quickly stir in the peanut butter until the mixture is smooth.<br>Immediately add in all of the crispy rice cereal and gently but quickly use a wooden spoon to combine until the cereal is all coated evenly and there are no pockets of liquid.<br>Turn the mixture out onto the prepared pan and use a lightly oiled spatula to evenly distribute then press the mixture into the pan.<br>Be sure to push it into the corners before smoothing the top.<br>Optional: If youd like your bars to be chocolate covered, scatter the chopped chocolate or chocolate chips evenly over the top as soon as you have it pressed into the pan.<br>Let it stand at room temperature until all of the chocolate is glossy and melted looking (about 5-10 minutes) then use an offset spatula or a silicone spatula to spread the chocolate evenly.<br>Put the pan into the refrigerator for at least an hour to let the hot bars set up.<br>Before cutting into squares or whichever shapes you prefer, let the bars set at room temperature for at least 30 minutes.<br>Store bars in an air-tight container at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/52942/peanutty-crispy-bars-dark-chocolate-covered-peanutty-crispy-bars"},{"id":"52939","title":"Simple Vanilla Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a medium mixing bowl, use a whisk to combine the milk and maple syrup.<br>Stir in the heavy cream and vanilla.<br>Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.<br>Add 1 cup of any type of mix-in (no larger than a chocolate chip in size) for added flavor!","url":"https://recipe.bluelayer.org/recipe/52939/simple-vanilla-ice-cream"},{"id":"52931","title":"Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>honey<br>vanilla extract","directions":"Gently melt coconut oil in a saucepan over medium-low heat.<br>Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.<br>Pour mixture into a candy mold or pliable tray.<br>Refrigerate until chilled, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/52931/homemade-melt-in-your-mouth-dark-chocolate-paleo"},{"id":"52928","title":"Budino Di Ricotta (Cream Cheese Custard)","ingredients":"cheese, ricotta, whole milk<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english<br>cream, fluid, heavy whipping","directions":"Cream the ricotta, add the chocolateand nuts and blend thoroughly, add cream as needed for desire consistency.<br>Serve in small glasses.<br>Note:.<br>I would be tempted to try a darker chocolate and to add a little Amaretto or walnut liquor.","url":"https://recipe.bluelayer.org/recipe/52928/budino-di-ricotta-cream-cheese-custard"},{"id":"52925","title":"White Christmas Truffles","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large pot over medium low heat, combine butter, milk, semi-sweet chocolate, and salt.<br>Stir continuously until melted and smooth.<br>Add pudding mix and continue to stir constantly for 3 minutes to allow the pudding to dissolve into the chocolate.<br>Add the Marshmallow Fluff and stir until the ribbons of white disappear and the entire mixture is consistently smooth and brown.<br>Remove pan from heat.<br>Carefully pour the mixture into a 9x9 dish that youve lined with wax paper.<br>Smooth the top.<br>Place dish in the refrigerator for at least 2 hours.<br>They have to become completely cooled and set in order to roll.<br>The timing will differ based on your refrigerator setting.<br>I have actually allowed them to cool overnight and had great success.<br>In a food processor, grind the white chocolate chips until flaky.<br>Pour into a shallow dish.<br>Once the chocolate mixture has finished cooling in the fridge, remove it from the fridge.<br>Use a melon baller or small cookie scoop to scoop out teaspoon sized pieces of dough and roll between your hands into a ball.<br>You will want to work fast so you dont melt the truffle with the heat from your hand.<br>Roll the truffles in the flaked white chocolate.<br>Arrange the rolled truffles on at cookie sheet and place in the freezer for 3 minutes to firm up.<br>Arrange the truffles on a serving dish or gift container.<br>Enjoy!<br>Note: These candies need to be stored in the refrigerator and will be good for at least a week.","url":"https://recipe.bluelayer.org/recipe/52925/white-christmas-truffles"},{"id":"52920","title":"Chocolate Macadamia Nut Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, macadamia nuts, raw<br>butter, without salt<br>sugars, brown<br>candies, semisweet chocolate","directions":"Preheat oven to 350F Grease a 13-by-9-inch baking pan.<br>To prepare the crust, combine flour and sugar in the bowl of a food processor.<br>Process about 10 seconds to combine thoroughly.<br>Add butter and process until mixture is crumbly, about 30 seconds.<br>Transfer crumbs to prepared pan and press firmly to make a compact layer.<br>Scatter nuts evenly over crust and press them in firmly.<br>To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat.<br>Add brown sugar and stir well until thoroughly combined and smooth.<br>Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly.<br>Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon.<br>Bake 18 to 20 minutes or until caramel is bubbly.<br>Remove pan from oven.<br>Wait 1 minute; sprinkle chocolate morsels evenly over caramel.<br>Let stand 2 to 3 minutes for chocolate to melt.<br>Spread chocolate evenly with spatula or back of a metal spoon.<br>Cool completely, then refrigerate 30 minutes to set.<br>Cut into bars with a sharp knife.<br>Makes 36 bars.","url":"https://recipe.bluelayer.org/recipe/52920/chocolate-macadamia-nut-bars"},{"id":"52907","title":"Frozen White Chocolate & Raspberry Dessert","ingredients":"pretzels, soft, unsalted<br>sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>raspberries, raw<br>jams and preserves, apricot<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F. Fold a 16 long piece of heavy duty foil into an 8x16 strip and place the strip into an 8 square pan, leaving some foil overhang on 2 sides.<br>Repeat with another sheet of foil in the opposite direction, lining the pan completely.<br>Spray the foil on the bottom of the pan with nonstick spray.<br>Set aside.<br>For the crust: Stir together all of the crust ingredients and press into the bottom of the prepared pan.<br>Bake for 10 minutes.<br>Then remove it from the oven and let the crust cool in the pan on a rack.<br>For the filling: In a medium saucepan over low heat, cook 1/3 cup of the cream, white chocolate, corn syrup and cream cheese.<br>Whisk constantly until completely smooth, about 6 to 8 minutes.<br>Remove from heat and allow it to cool to room temperature.<br>In a large mixing bowl, beat remaining cream, powdered sugar and vanilla on high speed until stiff peaks form.<br>Fold the room temperature white chocolate mixture in by hand.<br>Then gently fold in the raspberries.<br>Scoop mixture on top of the pretzel crust and gently spread it out evenly, tapping the pan gently on the counter a couple times to settle in the filling.<br>Cover pan and freeze until firm, 6 to 8 hours, or overnight.<br>For the raspberry topping: Stir together the jam and water.<br>To serve: About 15 minutes prior to serving, take the dessert out of the freezer.<br>The dessert cuts very easily when frozen, but is easier to eat if it has that 15 minutes of thawing time.<br>It also holds its shape very well, even after sitting out for quite awhile.<br>To remove the dessert from the pan, gently pull up on the foil overhangs.<br>Peel the foil down from the edges and cut dessert into squares.<br>Then drizzle some raspberry topping over each dessert square.<br>Source: Heavily adapted from the February-April 2012 edition of At Home with Kowalskis magazine.","url":"https://recipe.bluelayer.org/recipe/52907/frozen-white-chocolate-raspberry-dessert"},{"id":"52901","title":"Chocolate Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 250 degrees (120 degrees C).<br>Coat a large roasting pan with cooking spray.<br>Place the popcorn in the roasting pan and keep warm in the oven.<br>In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup.<br>Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.<br>Remove from heat and stir in vanilla.<br>Pour syrup over popcorn and stir to coat.<br>Return popcorn to oven.<br>In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup.<br>Cook, stirring, over medium heat, until chocolate is melted.<br>Remove from heat and quickly pour over popcorn, stirring to coat.<br>Return popcorn to oven for 30 to 40 minutes, stirring occasionally.<br>Remove and pour out onto waxed paper lined sheets to cool completely.","url":"https://recipe.bluelayer.org/recipe/52901/chocolate-caramel-corn"},{"id":"52900","title":"Chocolate Covered Almonds","ingredients":"nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 300 F. Line a baking sheet with parchment paper, spread the almonds evenly across the pan and roast them for 15 minutes, flipping halfway through.<br>When done remove them from the oven and set aside.<br>In a microwave safe bowl, add chocolate and microwave it in 30 second intervals, stirring in between, and continuing until chocolate is melted.<br>This took me one minute.<br>Be careful not to burn the chocolate.<br>You could also melt the chocolate in the top of a double boiler.<br>Add almonds into the melted chocolate and mix until all the almonds are coated in chocolate.<br>In a medium bowl add cocoa powder.<br>Add a handful of the chocolate covered almonds at a time.<br>Mix until all of the almonds are covered in cocoa powder.<br>Shake off the excess cocoa powder.<br>I did this by picking up the almonds and bouncing them from my one hand to the other, then placing them back onto parchment paper.<br>Do the same to remaining almonds.<br>Please note: do not cover all of the almonds with the cocoa powder at the same time, or you will end up with a big chocolate mess.<br>Youll need to do this in batches.<br>(Trust me!)<br>Let the chocolate set up.<br>Then store the chocolate covered almonds in an airtight container at room temperature for up to a month.","url":"https://recipe.bluelayer.org/recipe/52900/chocolate-covered-almonds"},{"id":"52895","title":"Sweet and Chewy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"I placed them all in a zip lock bag and shook.","url":"https://recipe.bluelayer.org/recipe/52895/sweet-and-chewy"},{"id":"52894","title":"Icing for Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"Melt chocolate with margarine and milk.<br>Blend until smooth.<br>Add icing sugar, beat well.<br>Spread over brownies.","url":"https://recipe.bluelayer.org/recipe/52894/icing-for-brownies"},{"id":"52889","title":"Vita-Mix Healthy Chocolate Ice Cream","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>honey<br>vanilla extract","directions":"Freeze the almond milk into ice cubes before making the ice cream.<br>Stir milk, cocoa powder, stevia, honey, and vanilla extract in a bowl until smooth with only a few small cocoa chunks.<br>Pour milk mixture into Vita-Mix blender.<br>Add almond milk ice cubes.<br>Fasten lid with tamper.<br>Turn on blender at variable speed 1.<br>Quickly increase to variable speed 10 and then flip the switch to high speed.<br>Use the tamper to push ingredients into the blades.<br>Blend for 30-60 second, or until the mixture is smooth.<br>Blending for too long will cause melting.<br>Turn off the blender, unplug it, and scoop the ice cream into bowls.<br>It will make 2 small bowls.","url":"https://recipe.bluelayer.org/recipe/52889/vita-mix-healthy-chocolate-ice-cream"},{"id":"52887","title":"Chocolate Chip Streusel Coffee Cake Recipe","ingredients":"sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"For streusel, combine brown sugar and flour.<br>Cut in butter till mix resembles coarse crumbs.<br>Stir in walnuts and chocolate chips.<br>Set aside.<br>Grease and flour a 9 x 13 inch pan.<br>For cake, combine cream cheese, sugar and butter and mix at medium speed till well blended.<br>Blend in Large eggs and vanilla.<br>Add in combined dry ingredients alternately with lowfat milk, mixing well after each addition.<br>Spoon batter into prepared pan and sprinkle with streusel mix.<br>Bake at 350 degrees for 35 to 40 min.","url":"https://recipe.bluelayer.org/recipe/52887/chocolate-chip-streusel-coffee-cake-recipe"},{"id":"52857","title":"ANDRES MINT CHOCOLATE CAKE","ingredients":"butter, without salt<br>sugars, powdered<br>beans, snap, green, raw","directions":"Bake.<br>eat.<br>blender.","url":"https://recipe.bluelayer.org/recipe/52857/andres-mint-chocolate-cake"},{"id":"52854","title":"Microwave Fudge","ingredients":"sugars, granulated<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>butter, without salt<br>vinegar, distilled<br>vanilla extract","directions":"Mix granulated sugar (any fine sugar), icing sugar, sweetened condensed milk and butter in a bowl.<br>Put it in the microwave for 2 minutes on high.<br>Take it our and mix it well with an electric mixer.<br>Then put it in the microwave for further 5 minutes.<br>Take it out and fold it over with wooden spoon, about two times.<br>Microwave for further 5 minutes.<br>Take it out and mix in the vanilla and vinegar till mixture is more firm.<br>Place mixture onto a buttered platter.<br>Can add nuts or chocolate chips, if desired.<br>Let it cool down to room temperature.","url":"https://recipe.bluelayer.org/recipe/52854/microwave-fudge"},{"id":"52840","title":"Brownie Mix - Amazing Every Single Dang Time","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"To make the mixing as painless as possible, I often take 1 cup of sugar and blend it with the baking powder, salt, and cocoa powder.<br>This breaks up all the little clumps before you tackle the monster-big bowl of dry ingredients.<br>I've found a whisk to be most helpful for this task.<br>Once you've got a clump-free mixture, mix in the rest of the flour and sugar, being very careful that no pockets of un-mixedness remain.<br>I put mine in quart-sized ziploc bags, 2 1/4 cups per bag.<br>(sandwich bags can be used, but they don't come in the heavy-weight freezer-caliber plastic -- the last thing I want all over my pantry is a batch of brownie mix.<br>Also, the freezer weight has a label on it already) Label each bag with the recipe which is as follows:.<br>1 bag of brownie mix, 2 eggs, 1 teaspoon vanilla, and 1/4 cup melted butter or margarine.<br>Blend well (mixture will be very thick).<br>Add 1/2 cup chopped walnuts if desired (I've never tried the walnuts due to allergies).<br>Pour mixture into a cooking-sprayed 8x8\" inch pan.<br>Bake at 350F for 30-35 minutes.<br>For a very fudgey brownie, turn the heat down to 325F and cook for 35 minutes, until a toothpick tests clean.<br>Be sure to refrigerate extra-fudgy brownies.<br>To serve, I cut 1/4\" off of each side (while still in the pan) and remove the \"brownie sticks\" before cutting and removing individual pieces.<br>My family loves the brownie sticks, and the serving pieces are much more clean.<br>Store them covered.<br>These brownies never need frosting (in my opinion) and make a great source for emergency chocolate.","url":"https://recipe.bluelayer.org/recipe/52840/brownie-mix-amazing-every-single-dang-time"},{"id":"52820","title":"Chex Dessert Bars","ingredients":"candies, marshmallows<br>butter, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Reserve 1/2 cup of mini marshmallows and set aside.<br>In a large microwave safe bowl, microwave remaining marshmallows and butter for 1 1/2 minutes.<br>Stir until smooth.<br>Stir in Chex, chocolate chips and remaining marshmallows.<br>Press into a greased 9 x 13 pan.","url":"https://recipe.bluelayer.org/recipe/52820/chex-dessert-bars"},{"id":"52808","title":"Dark Chocolate Bark with Roasted Almonds and Seeds","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>seeds, sunflower seed kernels, dried","directions":"Line a baking sheet with parchment paper.<br>Using a sharp knife, finely chop the chocolate.<br>In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.<br>Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 on a candy thermometer.<br>If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.<br>Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.<br>Refrigerate the bark for about 10 minutes, until hardened.<br>Invert the bark onto a work surface.<br>Remove the parchment paper, break into 25 pieces and store or serve.","url":"https://recipe.bluelayer.org/recipe/52808/dark-chocolate-bark-with-roasted-almonds-and-seeds"},{"id":"52804","title":"Chocolate Whipped Cream For Frosting, Topping and Dipping","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>vanilla extract","directions":"Have cream and bowl you are whipping it in chilled.<br>Stift cocoa and confectioners together.<br>Set aside.<br>This step is important for a smooth whipped cream.<br>Whip cream until soft peaks form, add sifted cocoa/sugar gradually, add vanilla and beat until soft stiff peaks.<br>Keep chilled.<br>Use for your cakes, cupcakes, brownies,puddings a a frosting.<br>Use as a dip for fresh fruit.<br>Top drinks and ice cream!","url":"https://recipe.bluelayer.org/recipe/52804/chocolate-whipped-cream-for-frosting-topping-and-dipping"},{"id":"52785","title":"No-Bake Peanut Butter Protein Balls","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, mix together peanut butter, milk powder, coconut flour, almond milk, and vanilla extract until combined.<br>If mixture seems too dry, add more almond milk; if too wet, add more flour.<br>Fold in chocolate chips, then roll the dough into 12 balls.<br>Keep in an airtight container in the fridge until ready to eat.","url":"https://recipe.bluelayer.org/recipe/52785/no-bake-peanut-butter-protein-balls"},{"id":"52777","title":"French Kiss","ingredients":"vanilla extract<br>chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Wet rim of a chilled martini glass, dip into cocoa powder and set aside.<br>Shake ingredients with ice and strain into the prepared glass.<br>Finish with chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/52777/french-kiss"},{"id":"52773","title":"White Chocolate Lemon Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>sugars, powdered<br>oil, olive, salad or cooking","directions":"In microwave safe bowl, melt white chocolate.<br>In a large bowl, beat cream cheese until smooth.<br>Add sugar, beating well.<br>Mix in lemon oil, stirring well.<br>Add melted chocolate, beating only until smooth.<br>Spread into prepared pan and refrigerate until firm.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/52773/white-chocolate-lemon-fudge"},{"id":"52754","title":"Peanut Butter Fudge Cookie Dough Bites","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Combine butter and both kinds of chocolate in a heavy saucepan.<br>Cook over low heat, stirring constantly, until butter and chocolate melt.<br>Remove from heat and stir in peanut butter and vanilla.<br>Mix until combined.<br>In a small bowl, whisk milk and sugar together.<br>Add to chocolate/peanut butter mixture.<br>Combine flour and salt in a small bowl and add to the liquid ingredients and mix until well-combined.<br>Scoop and roll dough into 1-inch bite-sized pieces and place onto a parchment-lined baking sheet.<br>Refrigerate until set, about 60 minutes.<br>Store in the refrigerator or room temperature.","url":"https://recipe.bluelayer.org/recipe/52754/peanut-butter-fudge-cookie-dough-bites"},{"id":"52751","title":"Amanda Milk Chocolate Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt butter in medium pan.<br>Stir in cocoa until dissolved.<br>Add sugar, milk, extract.<br>Cook and stir until blended.<br>*Optional* add more milk for softer spreading.","url":"https://recipe.bluelayer.org/recipe/52751/amanda-milk-chocolate-frosting"},{"id":"52737","title":"Homemade Eatmore Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>sugars, brown<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried","directions":"In a sauce pan over low heat, melt chocolate chips, corn syrup, brown sugar, and peanut butter, stirring frequently until smooth.<br>Combine the rest of the ingredients in a large bowl.<br>When melted, pour chocolate mixture over the dry ingredients and mix with a wooden spoon until fully combined.<br>Line a 9x13 inch pan with parchment paper (or grease it well).<br>Spread mixture into pan evenly.<br>Chill for at least 2 hours in the refrigerator.<br>Cut into bars (I do three rows with five bars each) and wrap individually in aluminium foil.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/52737/homemade-eatmore-bars"},{"id":"52733","title":"Nut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>ice creams, vanilla<br>peanut butter, smooth style, without salt<br>honey<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350F (180C).<br>LIghtly grease 9 inch springform pan.<br>Blend chocolate crumbs, sugar and melted butter in medium bowl.<br>Press onto bottom and up sides of prepared pan.<br>Bake 5 minutes.<br>Cool.<br>Mix ice cream, peanut butter, honey, and cashews in large bowl.<br>Spoon into prepared crust.<br>Freeze at least 2 days.<br>Place pie in shallow pan of hot water 10 seconds.<br>Remove pie from pan.<br>Top each serving with sauce and whipped cream.","url":"https://recipe.bluelayer.org/recipe/52733/nut-butter-pie"},{"id":"52732","title":"Cj's Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"In 2 quart heavy saucepan melt butter.<br>Remove from heat and add sugar.<br>Stir well until blended.<br>Return to low heat, stir rapidly until reaching a rolling boil.<br>Add water and corn syrup, mix well.<br>Stir and cook over low heat to soft crack stage.<br>(290 degrees F)(usually takes 40-60 minutes).<br>Remove from heat and add 3/4 cup nuts all at once.<br>Mix well, then pour into lightly buttered 13 x 9\" foil lined pan.<br>(If doubling recipe you can just lay a piece of foil out on the counter or use a large rimmed cookie sheet lined with foil).<br>Quickly spread with metal spatula.<br>Let cool for 5-7 minutes.<br>Sprinkle with chocolate chips, and spread evenly after they begin to melt.<br>Top with 1/4 cup finely chopped Walnuts.<br>Let cool completely and crack into pieces.","url":"https://recipe.bluelayer.org/recipe/52732/cjs-toffee"},{"id":"51391","title":"Bonbons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>nuts, almonds<br>butter, without salt<br>vanilla extract<br>candies, semisweet chocolate","directions":"In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla.<br>Mix well.<br>Cover and refrigerate for 1 hour.<br>Remove from the refrigerator and form into balls about the size of a pecan.<br>Line a baking sheet with parchment paper.<br>In a bowl set over simmering water or in a double boiler, melt the chocolate.<br>Using two toothpicks, dip each ball into the chocolate, covering them evenly.<br>Place them on the prepared sheet.<br>Using a fork, drizzle the tops of each ball with any remaining chocolate.<br>Refrigerate until set.<br>Place the bon bons on a serving platter and serve.","url":"https://recipe.bluelayer.org/recipe/51391/bonbons"},{"id":"42839","title":"Mexican Chocolate Shortbread","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>salt, table<br>spices, pepper, red or cayenne<br>sugars, granulated<br>sugars, granulated","directions":"Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides.<br>Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.<br>Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy.<br>Add the flour mixture and beat until just combined (the dough will be crumbly).<br>Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).<br>Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips.<br>Top with almonds, lightly pressing them in.<br>Sprinkle with the raw sugar.<br>Refrigerate until the dough is firm, about 10 minutes.<br>Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes.<br>Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack.<br>Lift up the parchment paper to remove the shortbread from the pan, then separate into bars.<br>Store in an airtight container up to 1 week.<br>Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/42839/mexican-chocolate-shortbread"},{"id":"52715","title":"Dark Chocolate Toasted Coconut Crispy Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a baking sheet with parchment paper, spray lightly with non stick dpray<br>Melt chocolate until smooth either over a double boiler or in the microwave<br>Carefully stir in 1/4 cup of toasted coconut, recipe attached below and 1/4 cup cocoa krispies.<br>Try not to crush them<br>Pour mixture out on to prepared oarchment covered pan and spread to an even 1/ 4 inch thickness with an off set spatula<br>Sprinkle remaining 1 cup cocoa krispies on chocolte evenly, pressing gently to stick.<br>Then sprinkle remaining 1 cup toasted coconut on top and press gently but firmly to stick.<br>Refigerate until set and hardened about 2 hours.<br>Break into pieces and serve.<br>This bark freezes really well to have on hand.<br>It's great for gifts and delicious crumbled in ice cream and in cookies and brownies.","url":"https://recipe.bluelayer.org/recipe/52715/dark-chocolate-toasted-coconut-crispy-bark"},{"id":"52714","title":"Chocolate Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>honey<br>vanilla extract","directions":"Butter or oil a pan about 7 inches square, This size isn't vastly important to the recipe but it will determine how thick and deep your fudge will be.<br>Place the milk and sugar in a heavy, large (has to be able to contain 4 times the volume of the original ingredients to avoid boiling over) sauce pan and stir with a wooden spoon until the sugar has dissolved.<br>Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.<br>Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).<br>Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).<br>Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122F.<br>If you wish to add any dried fruits or nuts to your fudge, do so at this point, otherwise just add the vanilla essence before beating.<br>Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.<br>Pour mixture into prepared pan and leave until almost set.<br>Mark out squares with an oiled knife and leave to set.<br>Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.<br>Should keep 3-4 weeks if stored properly.","url":"https://recipe.bluelayer.org/recipe/52714/chocolate-fudge"},{"id":"52713","title":"Razzy Fudge Balls","ingredients":"cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>cookies, vanilla wafers, lower fat<br>raspberries, raw<br>nuts, almonds","directions":"Combine cream cheese and chocolate and mix until well blended.<br>Stir in crumbs and preserves and blend well.<br>Shape into 1 inch balls and roll in chopped almonds.<br>Chill several hours.","url":"https://recipe.bluelayer.org/recipe/52713/razzy-fudge-balls"},{"id":"52703","title":"Chocolate Lollipops With Variations","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cranberries, dried, sweetened<br>seeds, sesame seeds, whole, dried","directions":"Place a sheet of non-stick silicone or parchment paper on a sheet pan.<br>Place 12 ounces of the white chocolate(or other chocolate) in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.<br>(Time it with your watch for accuracy.)<br>Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.<br>Continue to heat and stir in 30-second intervals until the chocolate is just melted.<br>Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>(If you need to heat it a little more, place it in the microwave for another 15 seconds.<br>).<br>Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist.<br>Sprinkle the tops of the lollipops evenly with the cherries and cashews(or other options).<br>Set aside to harden.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/52703/chocolate-lollipops-with-variations"},{"id":"52702","title":"Shhh Secret Secret Cookies","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>vanilla extract","directions":"Blend oatmeal in a blender or processor to a fine powder.<br>Cream butter, and both sugars.<br>Add eggs, vanilla.<br>Mix with flour, oat meal, salt, baking powder, and bicarb.<br>Add chocolate chips.<br>Roll into balls and place 2 inches apart on baking paper lined tray.<br>Bake 10 minutes at 375 degrees (180 C).","url":"https://recipe.bluelayer.org/recipe/52702/shhh-secret-secret-cookies"},{"id":"52698","title":"Fat-Free Vanilla Yogurt Frosting","ingredients":"yogurt, greek, plain, nonfat<br>sweetener, syrup, agave<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table","directions":"In a food processor, blend together the yogurt, agave nectar, dry milk, vanilla extract, and salt until smooth and creamy, about 1 minute.<br>Refrigerate for 1 to 2 hours to thicken.<br>Whip with an electric mixer to soften and fluff up for a lighter texture.<br>Citrus Creme Frosting: Substitute 3 tablespoons frozen orange juice concentrate for part of the agave nectar, and substitute 1/2 teaspoon orange extract for the vanilla extract.<br>Chocolate Frosting: Substitute 3 tablespoons unsweetened cocoa powder for part of the nonfat dry milk.<br>Add extra cocoa for a richer chocolate taste.<br>Almond Frosting: Decrease the vanilla extract to 1/2 tablespoon and add 1/2 teaspoon almond extract.<br>Top the frosting with toasted sliced almonds.","url":"https://recipe.bluelayer.org/recipe/52698/fat-free-vanilla-yogurt-frosting"},{"id":"52685","title":"Church Staff's Snack","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat a large baking sheet with non-stick spray.<br>In a large bowl, combine toasted rice cereal, peanut butter flavored corn and oat cereal, marshmallow and pecans.<br>Place chopped chocolate in a medium size bowl.<br>Microwave on HIGH for about 3 minutes, stirring halfway through.<br>Stir until smooth.<br>Pour melted chocolate over cereal mixture and stir until coated.<br>Spread mixture onto prepared baking sheet.<br>Refrigerate for at least 1 hour or until firm.<br>Cut into 24 squares.","url":"https://recipe.bluelayer.org/recipe/52685/church-staffs-snack"},{"id":"52677","title":"Real Deal Hot Chocolate Recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.<br>Add chocolate and whisk until completely melted and well incorporated, about 2 minutes.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/52677/real-deal-hot-chocolate-recipe"},{"id":"52664","title":"Instant Chocolate Mousse","ingredients":"candies, marshmallows<br>butter, without salt<br>candies, semisweet chocolate<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.<br>Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again.<br>Remove from the heat.<br>Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.<br>Pour/scrape into 4 glasses or small dishes, about 3/4 cup each in capacity, or 6 smaller ( 1/2 cup) ones, and chill until you want to eat.<br>The sooner the better!","url":"https://recipe.bluelayer.org/recipe/52664/instant-chocolate-mousse"},{"id":"52658","title":"White Chocolate Apricot and Coconut Truffles","ingredients":"apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Mix apricots, coconut and condensed milk in a small bowl until well combined.<br>Cover and refrigerate for 15 minutes.<br>Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper.<br>Refrigerate again for 15 minutes.<br>Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted.<br>Stir well.<br>Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.<br>Repeat with remaining balls and chocolate mixture.<br>Refrigerate for 15 minutes or until chocolate has set.","url":"https://recipe.bluelayer.org/recipe/52658/white-chocolate-apricot-and-coconut-truffles"},{"id":"52646","title":"Chocolate Cranberry Pots","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>cranberry sauce, canned, sweetened<br>orange juice, raw<br>cream, whipped, cream topping, pressurized","directions":"Melt chocolate and cream together in a bowl over hot water.<br>Cool slightly and stir in the cranberry sauce and liqueur.<br>Lightly whip the extra cream and fold through.<br>Spoon into small cups and refrigerate 3 hours.","url":"https://recipe.bluelayer.org/recipe/52646/chocolate-cranberry-pots"},{"id":"52641","title":"Strawberry Hot Chocolate yummy :ohyeaah","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw<br>candies, marshmallows<br>beverages, almond milk, unsweetened, shelf stable","directions":"Melt chocolate &amp; 50 mils of milk and keep stirring to mix in<br>Puree strawberries<br>Heat rest of milk in microwave or pan, then whisk it frothy<br>Pour chocolate mix into milk you whisked &amp; whisk again till froths completely then heat in microwave 30 seconds<br>Pour into a mug, Stir in strawberry puree, top with marshmallows and blast in microwave one last time for 15 seconds<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/52641/strawberry-hot-chocolate-yummy-ohyeaah"},{"id":"52615","title":"Neapolitan Rice Crispy Treats","ingredients":"strawberries, raw<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Spray an 8x8 dish with cooking spray.<br>Set aside.<br>Start with the strawberry layer.<br>In a large microwavable bowl, melt marshmallows and butter in the microwave for 25-35 seconds, or until completely melted.<br>*It helps to cut up your butter into smaller pieces before melting.<br>* Stir to combine butter and marshmallow and then add in cereal.<br>Depending on how gooey you like your treats you may want to add a little less or more cereal.<br>Scoop into the pan.<br>Butter or spray one of your hands and use it to press the mixture into the bottom of the pan evenly.<br>Press to make it pretty compact.<br>Then repeat the process with the vanilla layer and then the chocolate layer.<br>Let it set for 30 minutes up to an hour.<br>Turn out onto cutting board and cut into squares.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/52615/neapolitan-rice-crispy-treats"},{"id":"52580","title":"Crock Pot Candy","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>oil, corn, peanut, and olive","directions":"Combine all ingredients in a crock pot and cook on low until all chocolate is melted, stirring occasionally.<br>When all ingredients are combined, drop spoonfuls onto waxed paper and allow to set.<br>Makes 80-100 pieces.","url":"https://recipe.bluelayer.org/recipe/52580/crock-pot-candy"},{"id":"52572","title":"Eggless Pinwheel Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened","directions":"Using a wooden spoon, cream the butter until it's smooth (see tip below.)<br>Stir in the sugars and vanilla extract until they're evenly blended.<br>In a separate bowl, whisk together the flour, salt, and baking powder.<br>Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.<br>Set aside half of the cookie dough.<br>Add the cocoa powder to the remaining dough and stir until it is fully incorporated.<br>Divide the chocolate dough in half.<br>Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic.<br>Repeat the process for the vanilla dough.<br>Refrigerate the 4 squares until firm, about 1 to 2 hours.<br>Unwrap one piece of the chilled vanilla dough, leaving it on the plastic.<br>Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches.<br>If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes.<br>Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.<br>Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side.<br>Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go.<br>Wrap the log in the plastic and refrigerate it for at least 2 hours.<br>Repeat the process with the 2 other pieces of dough.<br>Heat the oven to 350F Line 2 shiny, heavy baking sheets with parchment paper.<br>Unwrap one of the logs and slice it into 1/4-inch-thick rounds.<br>(See tip below for a safe, kid-friendly way to slice dough.)<br>Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes.<br>When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.<br>Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool.<br>Slice and bake the second log as the first.<br>A Kid-friendly Way to Slice Dough Slip a long piece of unflavored dental floss (about 20 inches) beneath the dough log.<br>Pull the ends up and over the log, crossing them.<br>Wrap the ends of the floss around your fingers and pull in opposite directions.","url":"https://recipe.bluelayer.org/recipe/52572/eggless-pinwheel-cookies"},{"id":"52564","title":"Coconut Haystacks","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper.<br>Melt the chocolate in a double boiler just until melted, but not hot.<br>Remove from heat and stir until smooth.<br>Stir in the coconut and cranberries.<br>Using two small spoons, a small ice-cream scoop, or you fingers, form the chocolate and coconut mixture into mounds about 1 1/2 tall (about 1 tablespoons each) and place them on the prepared baking sheet about 1 1/2 inches apart.<br>Refrigerate until set, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/52564/coconut-haystacks"},{"id":"52553","title":"Mocha Cream Cheesecake Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"Mix ingredients together and press into a pan.<br>Use as a cheesecake crust.","url":"https://recipe.bluelayer.org/recipe/52553/mocha-cream-cheesecake-crust"},{"id":"52526","title":"Cranberry Hootycreek Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"r&gt;Layer the ingredients in a 1-quart or 1 liter jar, in the order listed.<br>Attach a tag with the following instructions:.<br>Preheat oven to 350F (175C).<br>Grease a cookie sheet or line with parchment paper.<br>In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.<br>Add the entire jar of ingredients, and mix together by hand until well blended.<br>Drop by heaping spoonfuls onto the prepared baking sheets.<br>Bake for 8-10 minutes or until edges start to brown.<br>Cool on baking sheets, or remove to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/52526/cranberry-hootycreek-cookies-in-a-jar"},{"id":"52523","title":"Mock Nutella Spread","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.<br>Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade.<br>Process for 3-5 minutes until the mixture starts to become smooth.<br>(the heat from the nuts and processing will melt the chocolate and help it become smooth).<br>Drizzle in 1/2 tablespoon of oil while continuing to process.<br>If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.","url":"https://recipe.bluelayer.org/recipe/52523/mock-nutella-spread"},{"id":"52510","title":"Italian Meringue Buttercream","ingredients":"sugars, granulated<br>water, bottled, generic<br>egg, white, raw, fresh<br>butter, without salt","directions":"Separate the egg whites and put them into the mixer bowl.<br>In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz.<br>Add the remaining sugar to the egg whites.<br>Cook the sugar and water to 245 degrees F, or if you're at high altitude, about 238 degrees F. Have the pastry brush and bowl of water near the stove.<br>Stir the sugar and water until the sugar is mostly dissolved.<br>Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar.<br>Continue doing this.<br>Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks.<br>I usually turn it on when the sugar mixture reaches 200 degrees F.<br>When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites.<br>If you pour too fast the egg whites will curdle.<br>Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.<br>Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool.<br>About 20 minutes.<br>Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.<br>Turn the mixer up to high and mix until the butter is emulsified.<br>The buttercream will look like it's separating, but keep mixing it.<br>Once it comes together again, mix it on high for about 5 minutes.<br>At this point you can make any variations to the recipe.<br>Or just use the buttercream.<br>Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.<br>Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie.<br>Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness.<br>After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.<br>Refridgerate any buttercream.","url":"https://recipe.bluelayer.org/recipe/52510/italian-meringue-buttercream"},{"id":"52509","title":"Flapjack","ingredients":"oats<br>milk, canned, condensed, sweetened<br>sugars, brown<br>butter, without salt<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Pre-heat an oven to 220c / 200c fan.<br>Add the butter, sugar, water, vanilla extract and condensed milk to a saucepan and heat on a medium heat.<br>Once the ingredients have created a nice toffee sauce, add in the coconut and stir in for 2-3mins.<br>Take off the heat and stir in the oats.<br>Pour onto a lined baking tray and spread evenly.<br>Place in the oven for 15-20mins or until browning on top.<br>Whilst your flap jack is cooking, melt the chocolate ready for spreading over the top.<br>Remove the flapjack and turn out onto a cooling rack.<br>Be careful as it will be delicate.<br>Pour over the dark chocolate and spread evenly.<br>Using a spoon flick the white chocolate over the top to create a marbelling effect.<br>Using a very sharp knife.<br>Trim the edges and then cut into evenly sized pieces.<br>You may need to occasionally wipe the knife as you go.<br>Leave to cool then place in the fridge.","url":"https://recipe.bluelayer.org/recipe/52509/flapjack"},{"id":"52508","title":"Magenbrot, Soft Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>leavening agents, baking soda<br>water, bottled, generic<br>sugars, powdered<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven at 190C (heat and timing are basing it on convection oven).<br>Mix well all the ingredients for the dough together.<br>Cover your square mold of 30 to 40 cm with baking paper and smear your dough.<br>Bake 30-40 minutes at 190C.<br>Remove tray from oven and store at least 8 hours.<br>Cut the dough into rectangles of a size of about 2 cm by 3 cm.<br>For the glaze melt at low temperature the chocolate in the water.<br>Add all the remaining ingredients, mix well and keep warm.<br>Dip your pieces of dough into the glaze, let drop on a grate.<br>Transfer on a tray and let dry some hours.<br>Turn once and let dry again.<br>Store in an airtight containers.","url":"https://recipe.bluelayer.org/recipe/52508/magenbrot-soft-gingerbread"},{"id":"52506","title":"Decadent Dairy-Free Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english","directions":"Place chocolate, oil and 1/3 cup water in microwave-safe bowl.<br>Heat on high in microwave 1 minute.<br>Stir; heat 1 minute more, or until chocolate has melted.<br>Whisk until smooth.<br>Cover with plastic wrap and chill 6 hours, or overnight.<br>Place cocoa and nuts on separate plates.<br>Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls.<br>Roll in cocoa or chopped nuts.<br>Chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/52506/decadent-dairy-free-chocolate-truffles"},{"id":"52505","title":"Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe","ingredients":"butter, without salt<br>cookies, vanilla wafers, lower fat<br>sugars, granulated<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>salt, table<br>cream, whipped, cream topping, pressurized<br>yogurt, greek, plain, nonfat","directions":"Gingersnaps, graham crackers or possibly chocolate wafers, crushed<br>CRUST: Heat butter on High 1 minute in glass 9\"x9\" pie plate.<br>Mix crumbs and sugar and save 2 Tbsp.<br>of mix to sprinkle on top of pie.<br>Add in remaining crumbs to butter and mix.<br>Press on sides and bottom of pie plate.<br>Cook on High for 1 1/2 to 2 min.<br>Cold before filling.<br>PIE: In 3 qt microwave dish mix pumpkin, sugar, spices and salt.<br>Cook on High 1 1/2 to 2 min or possibly till it begins to boil.<br>Cold 10 min.<br>Remove cover from frzn whipped cream, defrost for 1 minute in microwave.<br>Stir and fold into yogurt.<br>Mix into cooled pumpkin mix.<br>Spoon into pie shell and chill for 4 hrs.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/52505/microwave-yogurt-pumpkin-pie-crumb-crust-recipe"},{"id":"52490","title":"Healthy Peanut Butter Balls","ingredients":"honey<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>wheat germ, crude<br>mini semi-sweet chocolate baking chips,","directions":"Mix all together with hand mixer.<br>Form into balls with your hands and freeze on a baking sheet lined with waxed paper until firm.<br>Remove from the freezer and store in a large Ziploc bag in the refrigerator.<br>You can also leave out the wheat germ if you do not have any on hand.<br>It wont alter the texture or taste.<br>It was just a perk I added to sneak in some goodness.<br>Recipe yields approximately 50 peanut butter balls.","url":"https://recipe.bluelayer.org/recipe/52490/healthy-peanut-butter-balls"},{"id":"52489","title":"One of My Mothers Candies","ingredients":"butter, without salt<br>sugars, granulated<br>cookies, graham crackers, plain or honey, lowfat<br>nuts, pecans<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven 350 Fahrenheit<br>Cover the bottom of pan evenly and completely with Graham cracker<br>Boil one cup butter and 1 cup of sugar after it starts boiling, boil 2 minutes stirring constantly.<br>Pour on top of Graham crackers.<br>Sprinkle 1 cup of your favorite nuts.<br>Sprinkle 1 cup of mini chocolate chips.<br>Bake for 10 minutes<br>Let sit till it cools cut into pieces.<br>Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/52489/one-of-my-mothers-candies"},{"id":"52477","title":"Easy Toffee Squares (Candy)","ingredients":"nuts, walnuts, english<br>sugars, brown<br>butter, without salt<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line an 8x8 inch pan with wax paper.<br>Spray with nonstick cooking spray.<br>Chop up nuts and sprikle over bottom of pan.<br>Combine brown sugar, butter and water in a microwave-safe bowl.<br>Microwave on high 5-6 min, stirring after 2 minutes until thick.<br>Stirr well and spread quickly over chopped nuts.<br>Sprinkle chocolate pieces over toffee.<br>Cover pan with foil and let stand 5 minutes.<br>Spread the chocolate evenly.<br>Allow to cool enitrely.<br>Turn out of pan and break into pieces to serve.","url":"https://recipe.bluelayer.org/recipe/52477/easy-toffee-squares-candy"},{"id":"52469","title":"Vegan Cherry Chocolate Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sweetener, syrup, agave<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stick cherries in the microwave for a minute.<br>Combine everything but the chocolate chips in the blender.<br>Dump into your ice cream maker and freeze according to manufacturers instructions.<br>Add chocolate chips toward the end.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/52469/vegan-cherry-chocolate-frozen-yogurt"},{"id":"52447","title":"Chocolate Chip Bar Cookies Recipe","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched","directions":"Mix together:","url":"https://recipe.bluelayer.org/recipe/52447/chocolate-chip-bar-cookies-recipe"},{"id":"52445","title":"Chocolate Tofu Creme","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>tofu, raw, regular, prepared with calcium sulfate<br>sweetener, syrup, agave<br>oil, canola<br>vanilla extract<br>salt, table","directions":"Melt the chocolate in the microwave for 1 1/2 to 2 minutes.<br>In a food processor, blend the tofu and agave nectar until very smooth, about 2 to 3 minutes.<br>Add the canola oil, melted chocolate, vanilla extract, and salt.<br>Process until very smooth and creamy, scraping down the sides of the bowl occasionally, approximately 2 to 3 minutes.<br>Store in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/52445/chocolate-tofu-creme"},{"id":"52442","title":"Turtle Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the flour, 1cup of brown sugar, and softened butter.<br>Press firmly into a 9x13 glass pan.<br>Place pecans evenly over crust.<br>Heat remaining brown sugar and butter, stirring constantly,until it comes to a boil.<br>Boil for 1 minute.<br>Pour evenly over pecan crust.<br>Bake at 350 for 20 minutes.<br>Remove from oven and sprinkle with chocolate chips.<br>Wait 2 minutes and swirl as they melt, leaving some whole.<br>Do not spread.<br>Cool completely and cut into bars.","url":"https://recipe.bluelayer.org/recipe/52442/turtle-squares"},{"id":"52409","title":"Chocolate Tipped Butter Cookies","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"In mixixng bowl cream 1 cup butter and sugar.<br>Add flour and vanilla and mix well.<br>Cover and refridgerate for 1 hour.<br>Shape 1/2 cup of dough into 1/2 inches long logs.<br>Cut logs into 2 1/2 inches pieces.<br>Place on ungreased baking sheet.<br>Bake at 350* for 12-14 minutes or until lightly browned.<br>Cool on wire racks.<br>In microwave or double boikler melt chocolate and remaining butter.<br>Dip one end of cookie into chocolate and then into nuts.<br>Place on wax paper until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/52409/chocolate-tipped-butter-cookies"},{"id":"52405","title":"Dad's Homemade Chocolate Pudding","ingredients":"sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"-Combine all dry ingredients until all lumps are gone and blended well.<br>-Add milk and place on burner turned to high -- stir constantly until desired thickness.<br>-Remove from heat and add vanilla, stir well and serve.enjoy.","url":"https://recipe.bluelayer.org/recipe/52405/dads-homemade-chocolate-pudding"},{"id":"52404","title":"Easy Peanut Butter Cup Bites","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Line 36 miniature muffin cups with mini paper liners.<br>Place the peanut butter and unsalted butter in a microwaveable bowl, and heat in the microwave for about 40 seconds or just until soft, but not melted (check and stir every 20 seconds).<br>Stir in the confectioners sugar.<br>Melt the chocolates and butter in a heatproof bowl over a saucepan of simmering water - don't let bowl touch water.<br>Drop a teaspoon of the melted chocolate into each of the paper lined cups.<br>Top with a scant teaspoon of peanut butter mixture.<br>Top with another teaspoon of melted chocolate.<br>Refrigerate until set.<br>Store in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/52404/easy-peanut-butter-cup-bites"},{"id":"52398","title":"Almond Roca","ingredients":"sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a heavy pot boil water, sugar and butter to 285 degrees or crack stage on a candy thermometer.<br>Pour into rimmed baking sheet.<br>Sprinkle with chocolate chips, and spread when melted.<br>Sprinkle on slivered or crushed almonds.","url":"https://recipe.bluelayer.org/recipe/52398/almond-roca"},{"id":"52397","title":"Basic Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized","directions":"Put chocolate into heavy bowl.<br>Heat cream in saucepan over medium heat just until bubbles form around pan.<br>Slowly pour hot cream into chocolate, stirring constantly.<br>Do not whip--stir until chocolate is melted and you have a creamy emulsion.<br>Store in covered container in refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/52397/basic-ganache"},{"id":"52393","title":"Milk Crumbs","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 225F<br>Line a baking sheet with parchment paper; set aside.<br>In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt.<br>Stir in melted butter until well combined.<br>Spread mixture on prepared baking sheet and transfer to oven.<br>Bake until dried and crumbly, 8 to 10 minutes.<br>Remove milk crumbles from oven and let cool completely.<br>Transfer milk crumbles to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate.<br>Use immediately or transfer to an airtight container and keep refrigerated until ready to use.","url":"https://recipe.bluelayer.org/recipe/52393/milk-crumbs"},{"id":"52381","title":"Oatmeal Chocolate Chip Cookies (No Eggs)","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oats<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter or margarine, sugars and vanilla until light and fluffy.<br>Add flour and salt, mix well.<br>Dissolve baking soda in boiling water and add to mixture.<br>Stir in rolled oats, raisins and chocolate chips.<br>Drop by teaspoonful onto ungreased cookie sheet.<br>Bake at 350 degrees F (175 degrees C) for 10-12 minutes.<br>Don't over cook.<br>(There are no eggs in this recipe, I didn't forget to type it down).<br>Makes 3 dozen","url":"https://recipe.bluelayer.org/recipe/52381/oatmeal-chocolate-chip-cookies-no-eggs"},{"id":"52374","title":"Chocolate Snaps","ingredients":"sugars, granulated<br>oil, olive, salad or cooking<br>molasses<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.<br>and grease or spray a cookie sheet.<br>In a large bown, mix together sugar, vegetable oil, and molasses.<br>Combine remaining dry ingredients and stir until there are no more streaks.<br>Add dry ingredients to sugar mixture and blend thoroughly.<br>The mixture will be dry.<br>Add just enough water, soy milk, or milk to form a very stiff dough.<br>Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand.<br>Bake for 10 minutes, then immediately transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/52374/chocolate-snaps"},{"id":"52370","title":"Cinnamon Chocolate Sherbet","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In saucepan, mix cocoa, sugar, cinnamon and nutmeg.<br>Whisk in the water; bring to a boil.<br>Continue whisking to break up lumps and prevent burning.<br>Reduce heat and simmer 2-3 minutes, until sugar is completely dissolved.<br>Remove from heat add the milk and vanilla; let cool.<br>When the mixture reaches room temperature, pour in ice-cream maker.<br>Freeze according to directions (if firmer texture is desired, remove from freezer, put in a dish, cover and freeze longer).","url":"https://recipe.bluelayer.org/recipe/52370/cinnamon-chocolate-sherbet"},{"id":"52364","title":"Hot Dark Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In 2-quart saucepan, heat milk to simmering over medium heat.<br>With wire whisk, stir in cocoa, sugar, chocolate, and vanilla.<br>Heat mixture 3 minutes or until chocolate melts, stirring occasionally.<br>Pour into warm mugs to serve.<br>Variations:.<br>Mexican Hot Chocolate:<br>Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1.<br>Coffee-Spiked Hot Chocolate:.<br>Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.","url":"https://recipe.bluelayer.org/recipe/52364/hot-dark-chocolate"},{"id":"52361","title":"Chocolate Macaroons","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a medium sized saucepan cook until boiled sugar, milk and margarine.<br>Put in a bowl, but do not mix, oatmeal, coconut, salt and cocoa.<br>Add bowl mixture to fully boiled pan mixture and stir.<br>Add vanilla.<br>On waxpaper drop tbspfuls of the complete mixture and let stand 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52361/chocolate-macaroons"},{"id":"52354","title":"Chocolate Pudding With Cheerios","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Combine pudding and Cheerios in a bowl and enjoy!","url":"https://recipe.bluelayer.org/recipe/52354/chocolate-pudding-with-cheerios"},{"id":"52350","title":"Perfect Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured<br>sugars, powdered<br>vanilla extract","directions":"Put the whipping cream into a large bowl.<br>Use a mixer and whip the cream until soft peaks form.<br>Add pudding mix, sour cream and powdered sugar one at a time and continue to mix.<br>Add vanilla extract and mix it in.<br>Frost or fill a cooled cake and serve immediately or store in the refrigerator.<br>This is especially good for making a Black Forest Cake.","url":"https://recipe.bluelayer.org/recipe/52350/perfect-whipped-cream"},{"id":"52347","title":"Raspberry Truffles","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>jams and preserves, apricot<br>raspberries, raw<br>cocoa, dry powder, unsweetened","directions":"Melt chocolate with butter in a bowl over simmering water.<br>When all ingredients are melted, stir a little and remove from heat.<br>Add jam and raspberry liqueur.<br>Mix gently to combine, without stirring too.<br>Refrigerate the mixture for about 4 hours or until firm.<br>Take small balls of ganache with a spoon and roll between palms to make balls.<br>Place cocoa in a shallow bowl and roll each truffle there to coat.<br>Store truffles in refrigerator.","url":"https://recipe.bluelayer.org/recipe/52347/raspberry-truffles"},{"id":"52340","title":"Fat Free Raspberry Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>raspberries, raw<br>sugars, granulated<br>vanilla extract<br>sweetener, herbal extract powder from stevia leaf<br>mini semi-sweet chocolate baking chips,","directions":"Place raspberries, yogurt, Splenda, vanilla, and Stevia in a food processor, and process until smooth.<br>Transfer the mixture to an ice cream maker and freeze according to manufacturers directions.<br>If using the optional chocolate chips, add them during the last 5-10 minutes of the machine process.<br>NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze.<br>Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/52340/fat-free-raspberry-frozen-yogurt"},{"id":"52332","title":"Confetti Cookie Mix","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Layer ingredients in a 1 quart jar.<br>Attach a gift card that reads: To make cookies:.<br>Preheat oven to 350F Place contents of jar, 1/2 cup softened butter, 2 tbsps water, 1/2 tsp vanilla, and 1 egg in a large bowl.<br>Stir until combined.<br>Drop by spoonfuls onto ungreased cookie sheet.<br>Bake 10-12 minutes until set.<br>Cool 5 minutes, remove to rack, cool.","url":"https://recipe.bluelayer.org/recipe/52332/confetti-cookie-mix"},{"id":"52329","title":"Harry Potter's Cockroach Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a microwave safe bowl heat chocolate until JUST melted.<br>Remove and stir in the raisins and pretzel pieces.<br>Drop by T's onto waxed paper and sprinkle with chocolate jummies.<br>Let stand until firm.","url":"https://recipe.bluelayer.org/recipe/52329/harry-potters-cockroach-clusters"},{"id":"52327","title":"Vegan Chocolate Chips","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>sweetener, syrup, agave<br>salt, table<br>vanilla extract","directions":"Chill two baking sheets in the refrigerator.<br>Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute.<br>Add the rest of the ingredients and whisk until smooth.<br>Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.<br>Transfer the chocolate batter into a gallon-sized freezer bag.<br>Push the batter down to the bottom while holding onto the top of the freezer bag.<br>It will form a cone shape like a filled pastry bag.<br>Try not to warm up the bag of chocolate batter with your hands.<br>Wear cloth gloves if necessary.<br>Cut a small tip off a bottom corner of the bag.<br>Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet.<br>Then quickly lift the bag to form the pointy part of the chip.<br>Repeat with all of the chocolate batter.<br>I filled two baking sheets with this amount of batter.<br>Chill the formed chocolate chips until they are hard.<br>Transfer them into a container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/52327/vegan-chocolate-chips"},{"id":"52326","title":"Dark Chocolate Dipped Dried Apple Slices","ingredients":"apples, raw, with skin<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw","directions":"Lay a piece of parchment paper over a cookie sheet.<br>Dip half of each apple slice into melted chocolate, then sprinkle with nuts.<br>Set the apple on the cookie sheet.<br>Continue on with remaining slices.<br>Move tray to the refrigerator.<br>Let apples cool in the fridge for 25 minutes, until chocolate has set before enjoying.<br>Store in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/52326/dark-chocolate-dipped-dried-apple-slices"},{"id":"52323","title":"No-Bake Peanut Butter Rice Krispy Granola Bars","ingredients":"sugars, brown<br>sweetener, syrup, agave<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spray a 7 x 11 inch or 8 x 8 inch (will result in a thick bar) pan with Gluten Free cooking oil.<br>In a large saucepan, heat the sugar and agave nectar until it just reaches a boil.<br>Remove from heat and stir in the peanut butter and vanilla.<br>Pour in the Rice Krispies and mix well.<br>Then stir in the chocolate chips.<br>With slightly wet hands, press the mixture into the greased baking dish.<br>Place it uncovered in refrigerator until firm, a few hours to overnight.<br>Slice into bars.<br>*For easier slicing, remove from refrigerator after 1 hour, score bars, then place back into fridge until firm.","url":"https://recipe.bluelayer.org/recipe/52323/no-bake-peanut-butter-rice-krispy-granola-bars"},{"id":"52313","title":"Hot Chocolate with Cinnamon Whipped Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table<br>cream, fluid, heavy whipping<br>sugars, powdered<br>spices, cinnamon, ground","directions":"Heat the milk in a small saucepan over medium heat, just until small bubbles begin to form around the edges of the pan.<br>Add the chocolate and sea salt and whisk until the chocolate is melted.<br>Continue whisking for 2 to 3 minutes, until slightly thickened.<br>Meanwhile, place the cream in the bowl of an electric mixer fitted with the whisk attachment.<br>Beat on medium speed for about 3 minutes, until soft peaks form.<br>Add the powdered sugar and cinnamon, increase the mixer speed to medium-high, and beat until stiff peaks form.<br>Ladle the hot chocolate into mugs and top each with a large spoonful of the whipped cream.<br>Dust with more cinnamon and serve immediately.","url":"https://recipe.bluelayer.org/recipe/52313/hot-chocolate-with-cinnamon-whipped-cream"},{"id":"52310","title":"Amish Friendship Bread Starter And Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Put 1 c. of starter in each of three containers.<br>Give 2 away to friends and keep one.<br>This will begin their Day 1.<br>Bread recipe # 11 c. starter1 c. Vegetable Oil1 c. Sugar2 c. Flour3 Eggs1 small Vanilla Pudding Mix - Instant1 tsp.<br>Cinnamon1/2 tsp.<br>Salt1/2 tsp.<br>Baking Soda1/4 tsp.<br>Baking Powder1/2 c. MilkCinnamon Sugar:1 c. Sugar2 Tbsp.<br>Cinnamon<br>You will have about 1 c. of batter left (besides the 1 c. you have saved for yourself).<br>To the remaining batter add in vegetable oil, sugar, flour, baking pwdr, baking soda, Large eggs, lowfat milk, vanilla pudding mix, cinnamon, and salt.<br>Beat till well blended.<br>Add in one c. raisins, chocolate chips or possibly nuts, if you like.<br>Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well.<br>Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of loaves.<br>Bake at 325 degrees for one hour.<br>Bread recipe # 21 c. batter2 c. flour1/2 tsp.<br>vanilla2/3 c. oil3 eggs1/2 tsp.<br>baking soda3/4 c. sugar1/2 tsp.<br>salt1 1/4 tsp.<br>baking powderStir all together till well mixed.<br>Add in 1/2 c. or possibly more of any 1,2,3 or possibly 4 of the following:RaisinsDatesNutsOatmealBran flakesChopped applesBananasGrated carrotZucchiniChocolate chipsApplesauce with additional flour or possibly oatmeal Bake in 2 greased and sugared loaf pans, at 350 deg.<br>F. for 45-50 min.","url":"https://recipe.bluelayer.org/recipe/52310/amish-friendship-bread-starter-and-bread-recipe"},{"id":"52307","title":"Best Chocolate Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine and stir ~this makes a medium-density frosting but if you want a thinner frosting you can add a tablespoon or so more milk","url":"https://recipe.bluelayer.org/recipe/52307/best-chocolate-frosting"},{"id":"52284","title":"Spiced Toasted Almonds","ingredients":"nuts, almonds<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Preheat the oven to 350F.<br>Toss the almonds with the olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated, then spread them evenly on a sheet pan.<br>Bake for 7 to 10 minutes, until aromatic and slightly browned.<br>You know theyre done when you can smell them.<br>The almonds will become crispy as they cool.<br>While I was scuttling around the Commonweal Retreat Centers kitchen, I came up with the following mix of tasty morsels that everyone seemed to love.<br>To 2 cups of toasted almonds, add 1 tablespoon of dark chocolate chips, 1/4 cup of dried cherries, and 1/4 cup of pumpkin seeds.<br>If youre looking for a more savory flavor, swap out the cinnamon and ginger for 1/4 teaspoon each of dried rosemary, sage, and thyme.<br>When in doubt, take them out!<br>Nuts will continue to cook after they have been removed from the oven.<br>Store in an airtight container in the refrigerator for 2 weeks or in<br>the freezer for 2 months.<br>(per serving)<br>Calories: 105<br>Total Fat: 9.1g (0.7g saturated, 5.7g monounsaturated)<br>Carbohydrates: 4g<br>Protein: 4g<br>Fiber: 2g<br>Sodium: 40mg","url":"https://recipe.bluelayer.org/recipe/52284/spiced-toasted-almonds"},{"id":"52278","title":"Vickys Peanut Butter Cups, Gluten, Dairy, Egg & Soy-Free","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cream, whipped, cream topping, pressurized","directions":"Melt together in a bowl over boiling water the chocolate and half of the peanut butter.<br>Add a dash of cream to make the mixture a little easier to stir but not too much or it won't set<br>Put 1tbsp of this mix into the bottom of foil cupcake or sweet cases and let set in the fridge for 30 minutes.<br>You should have half the mix left over for topping<br>Melt the rest of the peanut butter in the microwave, let cool a bit then pour on top of the set chocolate.<br>Let set in the fridge again<br>Top with the remaining choc/pb mix that was left over, you will need to heat again so you can spoon it on top<br>While the mix is still tacky you can decorate with rainbow sprinkles or my kids like their initials on theirs with icing or white choc chips<br>Make sure you let them set long enough or they won't come out of the cases!<br>I leave mine a good 4 hours just to be sure<br>Variations are to make a peppermint pattie style thick fondant or caramel layer instead of peanut butter","url":"https://recipe.bluelayer.org/recipe/52278/vickys-peanut-butter-cups-gluten-dairy-egg-soy-free"},{"id":"52275","title":"Leah's Chocolate Butter Cream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"cream butter and sugar together<br>Add cocoa<br>add chocolate and vanilla extracts<br>Beat until desired consistency is reached","url":"https://recipe.bluelayer.org/recipe/52275/leahs-chocolate-butter-cream-frosting"},{"id":"52273","title":"Chocolate Caramel Tray-Bake Slice","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>nuts, hazelnuts or filberts<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened","directions":"Preheat your oven to 180C no fan/160C fan forced.<br>Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.<br>Combine the flour, brown sugar and desiccated coconut in a bowl.<br>Add butter and stir to combine.<br>Press mixture over the base of the prepared pan.<br>Bake 10-15 minutes or until light golden.<br>Set aside to cool.<br>Scatter the broken chocolate over the cooled base.<br>Sprinkle with shredded coconut.<br>Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk.<br>Bake for 28-30 minutes or until edges are golden and centre is firm to touch.<br>Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.","url":"https://recipe.bluelayer.org/recipe/52273/chocolate-caramel-tray-bake-slice"},{"id":"52256","title":"Crispy Chocolate Peanut Butter Cookie Dough Truffles","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of an electric mixer, beat peanut butter and butter until creamy and smooth.<br>Gradually add in vanilla extract and powdered sugar with the mixture on low, speeding up once it becomes more combined.<br>At this point you should have a cookie dough (depending on your brand of peanut butter you may need a little more sugaradd it 1-2 tablespoons at a time while mixing).<br>Using a spatula, gently fold in crisped rice cereal so it gets distributed through the batter, adding more if desired.<br>Be careful not to crush all the cereal so it stays crispy.<br>Once combined, roll dough into balls (mine were slightly more than teaspoon-sized) and place on a parchment-covered baking sheet.<br>Some of the balls will have crisped rice edges sticking out and some may be crumbly.<br>Thats okay, just roll as smooth as you can, occasionally squeezing the dough together if needed.<br>Refrigerate for 60-90 minutes.<br>Melt chocolate in either the microwave (I melt in 30-second increments while stirring) or in a double boiler.<br>Remove peanut butter balls from the fridge and dip in chocolate, then place back on parchment.<br>Refrigerate for 30 minutes before serving.<br>Store in the refrigerator!<br>Note: if you want the peanut butter drizzle, I simply melted 1/2 cup of peanut butter chips then used a spoon to drizzle.","url":"https://recipe.bluelayer.org/recipe/52256/crispy-chocolate-peanut-butter-cookie-dough-truffles"},{"id":"52255","title":"Crispy Chocolate Peanut Butter Pretzel Balls","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter.<br>If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted.<br>Be careful not to burn the chocolate.<br>Mix in the pretzels and rice cereal until everything is coated and well incorporated.<br>Drop by the teaspoonful onto a lined cookie sheet and place in the fridge.<br>Once hardened, you can transfer to a bag or container.<br>These are best stored in the fridge.","url":"https://recipe.bluelayer.org/recipe/52255/crispy-chocolate-peanut-butter-pretzel-balls"},{"id":"52244","title":"Dark Chocolate Ice Cream","ingredients":"egg substitute, powder<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"beat egg substitute with sugar<br>heat milk and add egg mixture, beat in cocoa.<br>cook until mixture coats back of a spoon.<br>remove from heat.<br>combine 2 T sugar and 2 T water and boil until it darkens into a caramel.<br>Whisk caramel into chocolate base.<br>Chill completely.<br>Freeze in ice cream maker.","url":"https://recipe.bluelayer.org/recipe/52244/dark-chocolate-ice-cream"},{"id":"52238","title":"Protein Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>honey<br>beverages, protein powder whey based","directions":"In a large, microwave safe bowl, melt the chocolate, peanut butter, honey and coconut oil.<br>To do this I use 50% power and microwave in 20-second intervals, stirring between each interval, until everything is smooth and melted.<br>Stir the vanilla extract into the melted chocolate mixture, followed by the Chex cereal.<br>Stir the cereal until each piece is well coated in chocolate.<br>Place the protein powder into a large resealable bag and then scoop the cereal into the bag.<br>Seal the bag and shake around until the protein powder evenly coats the cereal.<br>Thats it!<br>Devour.","url":"https://recipe.bluelayer.org/recipe/52238/protein-puppy-chow"},{"id":"52217","title":"Honey Nut Chocolate Chunk Cookies","ingredients":"oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>nuts, walnuts, english<br>nuts, almonds<br>oil, olive, salad or cooking<br>honey<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 180 C<br>Put the oats in a food processor and whiz until fine<br>Put whizzed oats in a large bowl with the baking powder, salt and cinnamon<br>Put walnuts and flaked almonds in the food processor and whiz<br>Stop every now and then to scrape the sides down, then whiz again...until crumbly<br>Pour the EVOO into the foid processor and whiz until smooth like nut butter.<br>This could take ten minutes.<br>Warm up the honey in a microwave safe jug for 30 seconds in the microwave<br>Mix the warm honey into the nut butter, allow to cool<br>Pour the walnut mixture into the dry ingredients, mix together<br>Mix in the raisins and chocolate chunks<br>Roll small balls of mixture and place them well spaced on an ungreased cookie sheet (or two)<br>Gently press down the cookies<br>Bake for 12-15 minutes, keeping a close eye on them to prevent them burning<br>Remove from the oven and allow cookies to cool for five minutes on cookie sheets before moving to a wire rack to cool completely<br>Makes 16-18 little cookies","url":"https://recipe.bluelayer.org/recipe/52217/honey-nut-chocolate-chunk-cookies"},{"id":"52202","title":"Smooth Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>salt, table<br>water, bottled, generic","directions":"Stir milk powder, sugar, cocoa, cinnamon, and salt together in a saucepan.<br>Pour boiling water over the milk powder mixture; stir until mixture is dissolved into the liquid.","url":"https://recipe.bluelayer.org/recipe/52202/smooth-hot-chocolate"},{"id":"52187","title":"Chocolate, Almond, and Fruit Granola","ingredients":"oats<br>nuts, almonds<br>salt, table<br>spices, cinnamon, ground<br>candies, semisweet chocolate<br>sugars, brown<br>honey<br>oil, canola<br>vanilla extract<br>cherries, sweet, raw<br>cranberries, dried, sweetened<br>raisins, seeded","directions":"Mix the oats and almonds in a large bowl.<br>Preheat the oven to 250 degrees.<br>Mix the rest of the ingredients (except the fruit) in a microwave safe bowl.<br>Heat for 60 seconds and stir until smooth.<br>Microwave for an additional 30 seconds to make the mixture easier to fold into the oats.<br>Pour the chocolate mixture into the large bowl and stir until all of the dry ingredients are evenly covered.<br>Use no more than 1/4 cup of water to get as much of the chocolate mixture out of the bowl as possible.<br>Spread evenly in two 9x13 baking pans and cook for one hour, stirring every 15 minutes.<br>Remove from the oven and stir half of the fruit into each pan until evenly distributed.<br>Put the pans back in the oven for an additional 5 minutes.<br>Remove the pans from the oven, let cool completely, then store in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/52187/chocolate-almond-and-fruit-granola"},{"id":"52167","title":"Chocolate, Cherry Or Pineapple Milk Shake Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>ice creams, vanilla<br>pineapple, raw, all varieties","directions":"Place 3/4 c. lowfat milk and 1/4 c. chocolate flavored syrup in blender container.<br>Cover and blend on high speed 2 seconds.<br>Add in 3 scoops vanilla ice cream.<br>Cover and blend on low speed till smooth, about 5 seconds longer.<br>If you want a cherry shake, put cherry topping instead of chocolate.<br>If you want a pineapple shake, put pineapple topping instead of cherry or possibly chocolate.","url":"https://recipe.bluelayer.org/recipe/52167/chocolate-cherry-or-pineapple-milk-shake-recipe"},{"id":"52152","title":"White Chocolate Lollipops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>nuts, cashew nuts, raw","directions":"Special equipment: 20 lollipop sticks<br>Preheat the oven to 350 degrees F.<br>Place a sheet of non-stick silicone or parchment paper on a sheet pan.<br>Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.<br>(Time it with your watch for accuracy.)<br>Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.<br>Continue to heat and stir in 30-second intervals until the chocolate is just melted.<br>Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>(If you need to heat it a little more, place it in the microwave for another 15 seconds.)<br>Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist.<br>Sprinkle the tops of the lollipops evenly with the cherries and cashews.<br>Set aside to harden.","url":"https://recipe.bluelayer.org/recipe/52152/white-chocolate-lollipops"},{"id":"52138","title":"Hand Kneaded Chewy Bagels","ingredients":"wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>sugars, granulated<br>water, bottled, generic","directions":"Put the bread flower in a bowl.<br>Make a well in the middle and add yeast.<br>Place the salt and sugar outside the well.<br>Pour half of the water into the well and stir to dissolve the yeast.<br>Pour the remaining water in circular motion and quickly mix with the dry ingredients.<br>Once the dough comes together, move the dough onto a working surface.<br>Using your body weight, knead it for about 15 minutes.<br>The dough is done when it is smooth.<br>Divide dough into quarters, roll it out into balls by pulling the dough and working it back into itself.<br>Place seam side down, cover with firmly squeezed dump cloth allow it to rise for about 10 minutes.<br>Flip the dough so the seam side is up.<br>Flatten it with your hand allowing trapped air to come out.<br>Roll the dough into a sausage shape about 20cm long.<br>By flattening one of the end will make it easier to connect it.<br>Connect the both ends into a ring.<br>Lightly spray some water onto the surface of the dough.<br>Allow it to rise again in an oven heated to 35C for about 60 minutes.<br>In a large pot, bring a plentiful amount of water to a boil.<br>Add 2 tablespoons of sugar (not included in the recipe).<br>Insert dough into the hot water and boil for 30 seconds each side.<br>Drain the dough.<br>Bake in oven at 190C for 15 minutes.<br>Make a sandwich by toasting the bagel, spread some cream cheese and insert mizuna greens, avocado and cherry tomatoes.<br>Dough with 200 g bread flour and 50 g rye flour.<br>Add walnuts in step 1.<br>I had it with some cream cheese.<br>Added dried figs in step 1.<br>Spread some cream cheese between and toasted the bagel.<br>Chocolate bagel.<br>Wrapped the dough with chocolate in step 7.","url":"https://recipe.bluelayer.org/recipe/52138/hand-kneaded-chewy-bagels"},{"id":"52137","title":"Caramel Bars","ingredients":"candies, caramels<br>cream, fluid, heavy whipping<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place caramels and cream in double boiler to melt.<br>Grease 9 x 13 pan.<br>Put 3/4 batter in pan.<br>Bake 10 minutes at 350 degrees.<br>Let crust and caramel cool.<br>Pour the caramel mixture over crust.<br>Sprinkle with chocolate chips.<br>Sprinkle the rest of the crumbs over the filling.<br>Bake 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/52137/caramel-bars"},{"id":"52136","title":"Rich Hot Chocolate for One","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, granulated","directions":"Heat milk in mug in microwave until hot, about 2 minutes.<br>Stir in quickly cocoa powder, salt, and Splenda.<br>Stir briskly to incorporate any cocoa lumps.<br>If the cocoa is lumping too much after a lot of stirring, your milk may not be hot enough, so nuke it a minute more.<br>Stir till well incorporated and enjoy.","url":"https://recipe.bluelayer.org/recipe/52136/rich-hot-chocolate-for-one"},{"id":"52122","title":"Blondie's Microwave Butter Toffee","ingredients":"butter, without salt<br>water, bottled, generic<br>syrups, corn, light<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated","directions":"In a large microwave safe bowl, mix sugar, butter, water, and corn syrup.<br>Microwave on high power (100%) 4 minutes; stir<br>Stirring every 2 minutes, microwave 6- 8 minutes longer or until mixture thickens and turns golden.<br>Stir in vanilla.<br>Pour mixture into an ungreased 9 x 13 inch baking pan.<br>Sprinkle chocolate chips over hot toffee; spread with a spatula.<br>Before chocolate hardens, sprinkle with walnuts.<br>Cool completely.<br>Break into pieces.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/52122/blondies-microwave-butter-toffee"},{"id":"52118","title":"David Venable's Holiday Party Mix","ingredients":"honey<br>corn, sweet, white, raw<br>oil, corn, peanut, and olive<br>nuts, almonds<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"In a large bowl, mix together the cereals, peanuts, almonds, brittle, candy-coated peanut butter pieces, and pretzels.<br>Set aside.<br>In a microwave-safe bowl, heat the white chocolate chips and oil for 45 seconds to 1 minute.<br>Stir and place back in the microwave for 5 - 10 seconds.<br>Remove and stir until smooth.<br>Pour into cereal mixture and toss well to combine.<br>Spread on 2 large wax or parchment paper-covered baking sheets.<br>Allow mix to cool for 1 hour.<br>Break apart and store in an airtight 3-qt.<br>container.","url":"https://recipe.bluelayer.org/recipe/52118/david-venables-holiday-party-mix"},{"id":"52086","title":"Vegan Chocolate Sponge Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Preheat the oven to 325F (160C).<br>Grease two 8 x 8 x 1/2 inch shallow cake pans and line the base of each with a circle of greased wax paper.<br>Sift the flour, cocoa powder and baking powder into a bowl.<br>Add the sugar, oil and water.<br>Mix well to a batter-like consistency.<br>Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.<br>Turn the cakes out onto a wire rack and strip off the wax paper.<br>Allow to cool completely.<br>Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.<br>Sprinkle on a little grated chocolate and confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/52086/vegan-chocolate-sponge-cake"},{"id":"52047","title":"Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch<br>vanilla extract<br>water, bottled, generic","directions":"Combine together 4 cups dry skim milk, 1 cup sugar, 1/2 cup cornstarch and place in tightly covered container or jar and refrigerate up to 1 month.<br>CHOCOLATE PUDDING: Mix 1 cup basic mix and cocoa in a double boiler .<br>Stir and add water.<br>Cook about 10 minutes or until thick.<br>Pour into individual desert bowls, parfait bowls or a cooked pie shell.<br>Let chill and serve.<br>VANILLA PUDDING: Same directions as chocolate pudding but add Vanilla instead of chocolate.<br>For a richer pudding, substitute the water for 1 cup skim milk.<br>Serve with Dream Whip or whip cream.","url":"https://recipe.bluelayer.org/recipe/52047/pudding"},{"id":"52045","title":"Dark Chocolate Homemade Peanut Butter Cups","ingredients":"vanilla extract<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened","directions":"whip vanilla extract, peanut butter using egg beater, add splenda to thicken.<br>Next, form peanut butter balls almost the size of the muffin pans.<br>under low heat, heat milk and dissolve splenda, melt baking chocolate in milk (you may use 2 hershees candy bars).<br>Once chocolate is completely in solution, add cocoa and dry milk to thicken into slurry,<br>pour liberal amounts of chocolate mixture in bottom layer, add peanut butter balls and cover with remaining chocolate, cool in freezer and serve.","url":"https://recipe.bluelayer.org/recipe/52045/dark-chocolate-homemade-peanut-butter-cups"},{"id":"52034","title":"White Chocolate-Covered Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Line a cookie sheet with parchment or wax paper, and set aside.<br>Pour the sugar into a small bowl, and set aside.<br>In a microwave-safe bowl, melt the white chocolate in 30 second increments, stirring after every 30 seconds, until the chocolate is melted and smooth.<br>Take each strawberry, and dip it in the white chocolate, so that the chocolate covers all but the top third of the strawberry.<br>Quickly sprinkle the bottom third of the berry with the blue sugar.<br>Set the dipped strawberry on the lined cookie sheet.<br>Repeat with the other strawberries.<br>Refrigerate the dipped strawberries for at least 30 minutes before serving.<br>Enjoy, and Happy 4th of July!<br>Makes as many dipped strawberries as you want!<br>Adapted from Grin and Bake It.","url":"https://recipe.bluelayer.org/recipe/52034/white-chocolate-covered-strawberries"},{"id":"52032","title":"Chocolate-Peanut Butter Sundae Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a saucepan, mix together the chocolate syrup and peanut butter.<br>Cook over low heat, stirring, until blended and smooth.<br>Serve warm or cool over ice cream, cakes, or sundaes.","url":"https://recipe.bluelayer.org/recipe/52032/chocolate-peanut-butter-sundae-sauce"},{"id":"52029","title":"Mocha Butter Cream Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>butter, without salt","directions":"TIPS: For a more generous filling, you may want to double the recipe.<br>In large bowl or possibly food processor, combine flour, walnuts, brown sugar and cocoa.<br>Cut in butter till mix makes coarse crumbs.<br>Press onto bottom and sides of a 9-inch pie pan.<br>Bake at 300 degrees for 20 min or possibly till golden brown.<br>Cold.<br>For filling, in large mixer bowl, beat the butter and brown sugar till blended.<br>Blend in the cream cheese; beat 2 min or possibly till fluffy.<br>Dissolve coffee crystals in water.<br>Add in along with melted chocolate and syrup to the butter mix.<br>Beating at high speed, add in Large eggs, one at a time; beat till light and fluffy, scraping bowl several times.<br>Spread the filling in cooled crust.<br>Refrigerate6 to 8 hrs or possibly overnight.<br>Before serving, beat whipping cream till fluffy; beat in powdered sugar and vanilla.<br>Turn into pastry bag.<br>Pipe around edge of pie.<br>Sprinkle with grated chocolate to garnish.<br>One (9-inch) pie, 8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/52029/mocha-butter-cream-pie-recipe"},{"id":"52004","title":"Vegan Chocolate Chip Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F<br>In a large bowl, stir together the flour, baking powder, baking soda, salt and sugar.<br>Add the oil, vanilla, milk and chocolate chips and mix together gently.<br>Pour mixture into a lightly oiled 9x13 inch pan and bake for 25-30 minutes.<br>Test with a toothpick for doneness.<br>Let cool 10 minutes before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/52004/vegan-chocolate-chip-bars"},{"id":"52000","title":"Chocolate Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>vanilla extract","directions":"add all ingredients in blender<br>blend for about 30 seconds<br>stir well and then enjoy!","url":"https://recipe.bluelayer.org/recipe/52000/chocolate-milk-shake"},{"id":"51989","title":"4 A.m. in Madrid","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a nonstick saucepan, whisk the cocoa powder, cornstarch, sugar, and 1/2 cup water together until smooth.<br>Whisk in the milk and place over med-low heat; bring just to a slow simmer; simmer for about 2 minutes, whisking often, until the chocolate is thick, glossy, and smooth, like a runny pudding.<br>Add in the vanilla; whisk again, then remove from the heat and pour into small cups.<br>Serve immediately with churros for dipping.","url":"https://recipe.bluelayer.org/recipe/51989/4-a-m-in-madrid"},{"id":"51974","title":"Chocolate Applesauce Cake I","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>alcoholic beverage, distilled, rum, 80 proof<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>raisins, seeded<br>nuts, pecans<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a bowl, cream the butter or margarine with the sugar.<br>Beat in the milk, applesauce, and 2 tablespoons of rum.<br>In another bowl, stir together the flour, cocoa, baking soda, spices, and salt.<br>Beat into the creamed mixture and then stir in the raisins and pecans.<br>Turn the batter into a greased and floured 9x13 inch baking pan.<br>Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.<br>Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum.<br>Let cool on a rack.<br>This cake improves if allowed to sit for a day or so before eating.<br>Serves 20.","url":"https://recipe.bluelayer.org/recipe/51974/chocolate-applesauce-cake-i"},{"id":"51970","title":"Chocolate Chip Shortbread","ingredients":"butter, salted<br>sugars, powdered<br>cornstarch<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 2 large rimless baking sheets with parchment paper or leave ungreased; set aside.<br>In a large bowl, beat together the butter, icing sugar and cornstarch until well blended.<br>Mix in the flour, 1/2 cup at a time.<br>Stir in the chocolate chips.<br>Drop the batter by scant tablespoons about 1\" apart onto the prepared baking sheets.<br>Bake in the centre of a 300 degree F oven until firm and light golden on the bottom, about 30 minutes.<br>Let cool on the pan on a rack for 10 minutes, then transfer to racks to cool.","url":"https://recipe.bluelayer.org/recipe/51970/chocolate-chip-shortbread"},{"id":"51964","title":"Rocky Road Squares","ingredients":"candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Combine marshmallows and crispies in a large bowl.<br>In saucepan, combine syrup and chocolate chips.<br>Stir over low heat until smoothly melted.<br>Remove from heat.<br>Stir in peanut butter.<br>Pour over marshmallow mixture and mix well.<br>Press firmly into a greased 9\" square pan.<br>Chill and cut into squares.","url":"https://recipe.bluelayer.org/recipe/51964/rocky-road-squares"},{"id":"51953","title":"Cinnamon Flop","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>spices, cinnamon, ground","directions":"Preheat the oven to 350 degrees.<br>Mix the sugar and milk together.<br>Mix the flour and baking powder together.<br>Sive if you would like.<br>Add the dry ingredients to the wet 1/4 cup at a time to help prevent lumps.<br>The batter should be fairly smooth.<br>Once mixed set aside and lightly butter your baking dish, this helps to prevent the cake from sticking to the sides and bottom of the dish.<br>Pour the batter into the baking dish.<br>Place the cubed butter on the top of the batter evenly, then sprinkle with the cinnamon.<br>Optional toppings: Maple syrup, nuts, nutmeg, chocolate chips, etc.","url":"https://recipe.bluelayer.org/recipe/51953/cinnamon-flop"},{"id":"51936","title":"Trail Mix I","ingredients":"mini semi-sweet chocolate baking chips,<br>nuts, almonds<br>raisins, seeded","directions":"Combine chocolate chips, almonds and raisins.<br>Serve each person 1/4 of the mixture.","url":"https://recipe.bluelayer.org/recipe/51936/trail-mix-i"},{"id":"51935","title":"Silky Chocolate Pudding","ingredients":"cornstarch<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Combine cornstarch, sugar, and salt in a medium saucepan.<br>Slowly, with a thin stream, whisk in the milk until incorporated and smooth.<br>Place over medium-low heat and whisk occasionally, scraping the bottom and sides.<br>After 10 minutes, and when the mixture has begun to thicken and coat the back of a spoon, add the chocolate and continue stirring for another 2 to 4 minutes or until chocolate is fully incorporated and the mixture is quite thick.<br>Remove from the heat and stir in vanilla.<br>Distribute among individual cups or one large serving bowl and chill until it is cool and set, about 2 to 3 hours.<br>To avoid the skin on top of the pudding, place a piece of plastic wrap on the surface of the pudding before refrigerating.<br>Pudding keeps for 3 days.<br>Note: For an extra chocolate boost, replace one ounce of semisweet chocolate with unsweetened chocolate.<br>Recipe from Smitten Kitchen, adapted from John Scharffenberger.","url":"https://recipe.bluelayer.org/recipe/51935/silky-chocolate-pudding"},{"id":"51925","title":"Homemade No-Cook Cookie Balls","ingredients":"nuts, almonds<br>honey<br>vanilla extract<br>oats<br>mini semi-sweet chocolate baking chips,<br>seeds, flaxseed","directions":"Mix together the almond butter, honey and vanilla in a medium bowl.<br>Add in the oats, chocolate chips and flaxseed and mix well.<br>Roll the mixture into 1-inch balls and place on wax or parchment paper.<br>Stick in the refrigerator for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51925/homemade-no-cook-cookie-balls"},{"id":"51912","title":"Raspberry Chocolate Chip Frozen Yogurt","ingredients":"raspberries, raw<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Process raspberries, yogurt, sugar and vanilla in a food processor or blender until smooth.<br>Pour mixture into a small ice cream freezer and freeze according to directions.<br>Add chocolate chips in the last five minutes of freezing.<br>Transfer into an airtight container and freeze until ready to serve.<br>If you don't have an ice cream maker, pour the mixture into a 9 x 13 pan and freeze, stirring every 2 hours.<br>When the mixture is semi-solid in the center, transfer it into a food processor and process until smooth.<br>Dump into an airtight container, stir in the chocolate chips, and freeze until serving time.","url":"https://recipe.bluelayer.org/recipe/51912/raspberry-chocolate-chip-frozen-yogurt"},{"id":"51911","title":"Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table","directions":"Sift all ingredients into large bowl and mix thoroughly.<br>Package it in airtight container(s).<br>To serve: Stir 4 tablespoons of mix into 8 ounces of boiling water.","url":"https://recipe.bluelayer.org/recipe/51911/hot-chocolate-mix"},{"id":"51883","title":"Vegan Wholesome Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>vanilla extract<br>water, bottled, generic","directions":"If your coconut oil is not already liquefied, place the container in a pot of hot water.<br>Mix the dry ingredients in one bowl.<br>Mix the wet ingredients in another bowl.<br>Pour the wet ingredients into the dry ingredients and mix until well combined.<br>Bake at 350F for 18-24 minutes.","url":"https://recipe.bluelayer.org/recipe/51883/vegan-wholesome-chocolate-chip-cookies"},{"id":"51876","title":"Chocolate Avalanche (No Bake Cookies)","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"*Note: Use a food processor for easiest preparation.<br>Line cookie sheets with waxed paper.<br>In the top of a double boiler over simmering water, melt chocolate pieces.<br>Fit the steel knife blade into the work bowl of a<br>food processor.<br>Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl.<br>Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula.<br>Drop by teaspoonfuls onto waxed paper.<br>Let stand 30 minutes or until set.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/51876/chocolate-avalanche-no-bake-cookies"},{"id":"51874","title":"Easy Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>sweetener, herbal extract powder from stevia leaf<br>sugars, granulated<br>vanilla extract","directions":"Melt chocolate (we use Ghirardelli 100% Cacao) in a double broiler.<br>Beat whipping cream, stevia and sugar until soft peaks form.<br>Add 1/2 of the chocolate to the whipping cream, mix well.<br>Add remaining chocolate, mix well.<br>Chill and Enjoy.","url":"https://recipe.bluelayer.org/recipe/51874/easy-chocolate-mousse"},{"id":"51860","title":"Goji Berry Oatmeal","ingredients":"water, bottled, generic<br>goji berries, dried<br>oats<br>beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil water and add goji berries.<br>Let it sit for 5 minutes to soften the berries.<br>Add oatmeal then let it cook at a low temperature with the lid on.<br>Once cooked, take off heat and mix well with almond milk and chocolate nibs.","url":"https://recipe.bluelayer.org/recipe/51860/goji-berry-oatmeal"},{"id":"51858","title":"Peppermint Kiss","ingredients":"peppermint, fresh<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir over ice in a rocks glass.<br>Garnish with a sprig of mint if desired.","url":"https://recipe.bluelayer.org/recipe/51858/peppermint-kiss"},{"id":"51848","title":"Chocolate Almond Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds","directions":"On large cookie sheet, arrange 48 paper or foil mini-muffin or candy cups in a single layer.<br>(Or, line large cookie sheet with waxed paper.)<br>In large microwave-safe bowl, microwave half of chocolate on high 20 seconds.<br>Stir and repeat until chocolate just melts, about 1 minute 20 seconds total.<br>Stir in remaining chocolate until melted.<br>Cool 3 minutes (for a shiny finish).<br>Stir in almonds until evenly coated.<br>With measuring teaspoon, drop 1 spoonful of mixture into mini-muffin cup or onto waxed paper.<br>Repeat with remaining mixture and cups.<br>Refrigerate at least 20 minutes or until set.<br>Chocolate clusters can be refrigerated in an airtight container up to 1 month.","url":"https://recipe.bluelayer.org/recipe/51848/chocolate-almond-clusters"},{"id":"51841","title":"Cocoa Shortbread Diamonds","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.<br>Pulse flour, confectioners sugar, cocoa powder, and salt in a food processor to combine.<br>Add butter and vanilla, and process until mixture comes together.<br>Shape the dough into a ball.<br>Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2 by 2 1/2-inch diamond-shape cookie cutter.<br>Space 1 1/2 inches apart on baking sheets lined with parchment paper.<br>Bake cookies until firm to the touch, 20 to 25 minutes, rotating sheets halfway through.<br>Let cookies cool completely on wire racks.<br>Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water.<br>Drizzle chocolate over tops of cookies.<br>Let set before serving, about 30 minutes.<br>Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/51841/cocoa-shortbread-diamonds"},{"id":"51839","title":"Chocolate Chunk Bites","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Spray a pan of desired size with grease.<br>Preheat oven to 360 degrees.<br>Melt the chocolate chips.<br>Pour the melted chips into a pan.<br>Add sugar.<br>Let freeze for 2 1/2 hours.<br>Take out of freezer and cut into squares or any other shape.<br>Serve!","url":"https://recipe.bluelayer.org/recipe/51839/chocolate-chunk-bites"},{"id":"51824","title":"Homemade Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>vanilla extract<br>butter, without salt<br>honey<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Lightly grease a 9x13 pan.<br>In a large bowl combine all ingredients except chocolate chips and raisins.<br>Once ingredients are mixed, gently fold in chocolate chips and raisins.<br>Pour and press mixture into pan (use a sheet of wax paper to press down granola, so it does not stick.<br>Lightly grease if needed).<br>Bake 18-22 minutes or until golden brown.<br>Let cool for 10 minutes and cut.<br>Cool completely before removing from pan.<br>Wrap individually.<br>Can be frozen if desired.<br>*Add what you like -- coconut, nuts, sunflower seeds, etc to make it your own.<br>You can also reduce the oatmeal and add other cereal, etc.","url":"https://recipe.bluelayer.org/recipe/51824/homemade-granola-bars"},{"id":"51795","title":"Chocolate Chip Cookie Dough Fudge","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>sugars, powdered<br>cheese, parmesan, hard<br>vanilla extract","directions":"Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.<br>Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.<br>Stir in 1/3 cup of the chocolate chips.<br>Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.<br>Wrap dough and freeze for 10 minutes, or until firm.<br>Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.<br>Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp) in a large bowl; beat with an electric mixer on low speed until combined.<br>Scrape down sides of bowl; beat on medium speed until smooth.<br>Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly.<br>Add the melted chocolate to the cream cheese mixture; beat just until blended.<br>Stir in the chilled cookie dough bits.<br>Spread the mixture evenly in the prepared pan; refrigerate until firm.<br>Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51795/chocolate-chip-cookie-dough-fudge"},{"id":"51788","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"In a small saucepan, bring cream to a boil.<br>Remove from heat, and add chocolate.<br>Stir until melted, then set aside until thickened, 2 to 5 minutes.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/51788/chocolate-ganache"},{"id":"51781","title":"Russian Milk Shake","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Place ice cream and milk in a blender with syrup of choice and blend till smooth.<br>Drink immediately!","url":"https://recipe.bluelayer.org/recipe/51781/russian-milk-shake"},{"id":"51766","title":"Ww 4 Points - Nut Brownies With Caramel-Coconut Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>sugars, granulated<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>nuts, walnuts, english<br>candies, caramels<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F.<br>Lightly coat an 8-inch square cake pan with cooking spray.<br>Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water.<br>Set aside to cool for 5 minutes.<br>Sift together flour, cocoa, baking powder and salt; set aside.<br>In a large mixing bowl, beat together margarine and both sugars until blended and smooth.<br>Add egg substitute and applesauce and mix well.<br>Gradually add melted chocolate and mix well.<br>Beat in vanilla.<br>Gradually add flour mixture and mix well.<br>Fold in nuts.<br>Pour batter into prepared pan.<br>Bake 25 minutes.<br>Remove pan from oven and drizzle caramel topping over top.<br>Sprinkle with coconut.<br>Bake until a toothpick inserted near the center comes out clean, about 10 more minutes.<br>Cool in pan on a wire rack before cutting into 12 squares.<br>4 Points per brownie.","url":"https://recipe.bluelayer.org/recipe/51766/ww-4-points-nut-brownies-with-caramel-coconut-topping"},{"id":"51763","title":"Olive Bread","ingredients":"wheat flours, bread, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>salt, table<br>olives, ripe, canned (small-extra large)<br>oil, olive, salad or cooking<br>leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/51763/olive-bread"},{"id":"51762","title":"Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>milk, buttermilk, fluid, cultured, lowfat<br>butter, without salt<br>cranberries, dried, sweetened<br>orange juice, raw","directions":"I never keep buttermilk on hand, so I add 1 tablespoon lemon juice to 2/3 cup 2% milk and let it sit while I prepare the rest of the recipe.<br>Mix the dry ingredients in a bowl, Add the milk and stir a few strokes, add the extract to the melted butter and add that to the mix.<br>Add in cranberries.<br>Mix just enough to combine ingredients then let sit a few minutes.<br>I put parchment paper on a cookies sheet and dust with flour.<br>Push the dough out of the bowl onto the floured paper.<br>Dust the top of the sticky dough and then pat down/shape into a round \"pattie\" about 1 inch thick.<br>Grease pizza cutter and cut into triangular (pizza slice) pieces before baking.<br>(You will have to cut them again after baking.<br>).<br>The original recipe called for 8 minutes at 400 degrees F. I like my scones a little browned, I always go about 5 minutes longer, but that's my oven.<br>*You can vary the flavor of different batches of scones by using blueberries, sliced or toasted almonds or chocolate chips.<br>I always use orange extract.<br>It gives it a fresh, bright complementary flavor to go with the fruit, nuts, chips or whatever you decide to flavor your scones with.","url":"https://recipe.bluelayer.org/recipe/51762/easy-scones"},{"id":"51757","title":"Pretzel Peanut Butter Truffles","ingredients":"pretzels, soft, unsalted<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, brown<br>salt, table<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"Use a rolling pin to crush the pretzel pieces in plastic bag.<br>In a small bowl, combine the peanut butter, butter, brown sugar and salt.<br>Stir until all of the ingredients are completely blended and smooth.<br>Add the pretzel bits mix well.<br>Add the powdered sugar and mix until completely combined.<br>Line a small baking sheet with silpat, parchment or wax paper.<br>With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips.<br>Place the ball on the cookie sheet.<br>Place the baking sheet into the fridge and chill for at least 30 minutes.<br>When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.<br>Working one at a time, dip balls into the melted chocolate and use a fork to roll it around.<br>Be sure it is completely coated.<br>Let any extra chocolate drip off and place back on the sheet.<br>Return the baking sheet to the fridge and chill for at least 30 minutes.<br>Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.<br>Store in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/51757/pretzel-peanut-butter-truffles"},{"id":"51752","title":"Peanut Butter Oatcakes","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Using a food processor or blender, grind 1 cups of oats until fine.<br>In a large bowl, mix ground oats, the remaining 1/2 cup of oats, all-purpose flour, baking powder, salt, and brown sugar.<br>Add peanut butter to dry ingredients and mix with spoon or hands.<br>Texture will be crumbly.<br>Add cold water and vanilla extract and mix well to combine.<br>Grease an 8x8\" baking dish.<br>Press oatcake batter into dish.<br>Bake 15 to 20 minutes, or until top is lightly browned.<br>If desired, melt 1/4 cup of chocolate chips and drizzle over oatcakes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/51752/peanut-butter-oatcakes"},{"id":"51744","title":"Grammy Smith's Bars","ingredients":"oats<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix first three ingredients together and spread in the bottom of a 13 X 9 inch pan.<br>Bake at 350 degrees F for 8 minutes.<br>Cool.<br>Mix together peanut butter and chocolate chips in top of double boiler until smooth.<br>Spread out evenly over cooled oatmeal mixture.<br>Refrigerate until top is firm.<br>Best if stored in refrigerator.","url":"https://recipe.bluelayer.org/recipe/51744/grammy-smiths-bars"},{"id":"51717","title":"Chocolate Banana Coffee Stir Sticks","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>bananas, raw","directions":"Melt and stir the chocolate till it is fully melted and smooth.<br>Add flavoring till you have reached the desired flavor.<br>Dip spoons into chocolate mixture and set aside to cool.<br>Alternately you can set chocolate in chocolate molds and use warm chocolate to \"glue\" the molded chocolate to stir sticks.","url":"https://recipe.bluelayer.org/recipe/51717/chocolate-banana-coffee-stir-sticks"},{"id":"51713","title":"Turkish Delight Ice Cream Cake","ingredients":"nuts, almonds<br>ice creams, vanilla<br>yogurt, greek, plain, nonfat<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease and line base of 23 cms springform pan with baking paper.<br>Toast almonds till golden for about 3 minutes in small non stick frypan.<br>Spoon ice cream into large bowl.<br>soften for 10 minutes.<br>Add yoghurt and cinnamon to softened ice cream.<br>Combine well then fold throght Turkish Delight and 1 cup of almonds.<br>Spoon into pan, top wit rest of almonds.<br>Cover with foil.<br>Freeze overnight.<br>Cut into wedges to serve.","url":"https://recipe.bluelayer.org/recipe/51713/turkish-delight-ice-cream-cake"},{"id":"51712","title":"Chocolate Chunk Bread","ingredients":"leavening agents, yeast, baker's, active dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a mixer with a paddle, combine all ingredients except chocolate.<br>When well mixed, switch to dough hook.<br>Knead 8-10 minutes.<br>Allow to rise in a warm place until doubled in volume.<br>Punch dough down and knead in chocolate by hand.<br>Grease a 1 qt casserole dish and place dough inside.<br>Allow to rise until it doubles again.<br>Place casserole in a preheated 350F oven for 35-40 min, or until the bottom is hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/51712/chocolate-chunk-bread"},{"id":"51684","title":"Famous Hot Fudge Topping","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>vanilla extract","directions":"In a double boiler over simmering water, combine milk and caramels.<br>Cook, stirring, until melted and smooth.<br>Stir in chocolate until smooth.<br>Stir in ice cream and vanilla until well blended.<br>Remove from heat.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/51684/famous-hot-fudge-topping"},{"id":"51678","title":"Mr. Pete's Chocolate Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>vanilla extract","directions":"In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves.<br>Add small pieces of butter until mix until completely melted, then stir in the chocolate chips.<br>Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula.<br>Stir in the salt and vanilla extract and blend until well incorporated.<br>Let cool for 15 minutes; it will thicken as it cools.<br>*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar.<br>Heat until warm but not hot, before serving.","url":"https://recipe.bluelayer.org/recipe/51678/mr-petes-chocolate-fudge-sauce"},{"id":"51671","title":"Chocolate Fruit Dunkers","ingredients":"cornstarch<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cheese, ricotta, whole milk","directions":"Stir together cornstarch, sugar, cocoa and salt in small heavy saucepan.<br>Stir in chocolate milk using a wire whisk.<br>Cook and stir mixture over medium-high heat until slightly bubbly.<br>Reduce heat to medium-low; continue cooking and stirring about 1 minute or until slightly thickened.<br>Remove from heat.<br>Stir in peanut butter and vanilla until peanut butter is melted.<br>Transfer pudding mixture to small glass bowl; cover surface with plastic wrap.<br>Refrigerate for 2 to 4 hours or until chilled.<br>To serve, gently stir ricotta cheese into pudding mixture.<br>Spoon mixture into individual dishes or Halloween pots.<br>Serve with banana chunks, apple slices, other fruit or even pretzels.<br>FRUIT VARIATIONS:<br>1 medium banana, peeled and cut into chunks<br>2 medium apples, cored and thinly sliced.<br>Chocolate Slime Fruit Dunkers: Prepare chocolate pudding mixture as directed, except omit peanut butter.","url":"https://recipe.bluelayer.org/recipe/51671/chocolate-fruit-dunkers"},{"id":"51669","title":"Substitute for Semi-Sweet Chocolate Chips","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt","directions":"If you use butter or margarine soften or melt first.<br>Mix ingredients together and add to recipe.","url":"https://recipe.bluelayer.org/recipe/51669/substitute-for-semi-sweet-chocolate-chips"},{"id":"51665","title":"The Best Hot Chocolate Ever - No Sugar","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Heat up water and milk in a cocoa mug to very hot in microwave or on stove.<br>Add both cocoa and splenda.<br>Stir well and serve.","url":"https://recipe.bluelayer.org/recipe/51665/the-best-hot-chocolate-ever-no-sugar"},{"id":"51661","title":"Doctor Octopus Bites","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"1.in a saucepan over low heat, melt the chocolate<br>add peanut butter and mix until smooth.<br>Remove from heat, add cereal and stir until coated.<br>Pour powdered auger into large plastic bag, add coated cereal and shake until well coated.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/51661/doctor-octopus-bites"},{"id":"51659","title":"Chocolate Peanut Butter Banana Granola","ingredients":"sugars, brown<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>cocoa, dry powder, unsweetened<br>bananas, raw<br>oil, canola<br>syrup, maple, canadian<br>salt, table<br>peanut butter, smooth style, without salt","directions":"Preheat the oven to 250 F. Combine the brown sugar, oats, coconut chips, pecans and cocoa powder in a large bowl.<br>In another bowl or measuring cup, combine the banana, oil, maple syrup and salt.<br>Pour the liquid into the oat mixture while stirring to combine.<br>Mix until the liquid is evenly distributed.<br>Divide the mixture between two 11x17 inch baking sheets, spreading it out so that its even.<br>Bake for 1 hour and 15 minutes.<br>I usually swap the baking sheets halfway through the baking time.<br>Remove from the oven and allow to cool completely.<br>Stir in the peanut butter chips.<br>Transfer to a large airtight container.<br>It will keep in an airtight container at room temperature for 7-10 days.","url":"https://recipe.bluelayer.org/recipe/51659/chocolate-peanut-butter-banana-granola"},{"id":"51647","title":"Healthy Cookie Dough Bites","ingredients":"nuts, almonds<br>nuts, walnuts, english<br>oats<br>spices, cinnamon, ground<br>salt, table<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.<br>Add the honey and vanilla and process to combine.<br>Next, add the chocolate chips and pulse just to combine.<br>Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper.<br>Place the pan in the freezer for about an hour to firm up.<br>Store balls in a tightly covered container in the freezer.","url":"https://recipe.bluelayer.org/recipe/51647/healthy-cookie-dough-bites"},{"id":"51638","title":"Silky Chocolate Fondue","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>ice creams, vanilla<br>cream, fluid, heavy whipping","directions":"In small saucepan, bring 1 inch of water to a simmer.<br>In double boiler, combine chocolate, ice cream topping and cream.<br>Set double boiler over simmering water in saucepan.<br>Stir while chocolate mixture is melting until mixture is smooth.<br>Pour chocolate mixture into a small bowl or fondue pot.<br>Serve fondue immediately with assorted dippers.<br>For dipping, use strawberries, bananas, marshmallows, pound cake cubes or graham crackers.","url":"https://recipe.bluelayer.org/recipe/51638/silky-chocolate-fondue"},{"id":"51635","title":"Kiwi Biscuits","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine butter and sugar until creamy.<br>Add milk, and stir.<br>Add baking powder and flour and combine until just mixed.<br>Add chocolate chips and mix all together.<br>Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.<br>Press down with fork tines.<br>Bake in a moderate over at 350 and remove when the bottoms become golden brown.","url":"https://recipe.bluelayer.org/recipe/51635/kiwi-biscuits"},{"id":"51606","title":"Chocolate Sauce","ingredients":"sugars, granulated<br>water, bottled, generic<br>cocoa, dry powder, unsweetened","directions":"Stir sugar and water over heat until dissolved.<br>Boil hard for one minute.<br>Romove from heat and whisk in 2 oz.<br>cocoa.<br>Bring just to boil again, then allow to stand and thicken.<br>This thickens up as it gets cold, and should be kept in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51606/chocolate-sauce"},{"id":"51603","title":"Hazelnut Chocolate Chip Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of wax paper on a large sheet pan and set aside on the countertop.<br>Bring a pot filled about halfway full of water to a boil.<br>Reduce heat to simmer and place a glass bowl on top of the pot (make sure the bottom of the bowl doesnt touch the water).<br>Place white chocolate in the bowl and melt it, stirring occasionally until the mixture becomes very smooth.<br>While the chocolate cooks, place the hazelnuts in a food processor and pulse 5-10 times or until broken into tiny pieces.<br>Set aside.<br>Once melted, remove chocolate from the stove and pour it onto the prepared wax paper.<br>Spread evenly.<br>Sprinkle crushed hazelnut pieces on top of the white chocolate base and press gently so they stick.<br>Sprinkle the chocolate chips over the top and press gently so they stick.<br>Place the sheet in the fridge to harden for 20 minutes.<br>Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/51603/hazelnut-chocolate-chip-bark"},{"id":"51599","title":"Sweet and Tart Vegan Granola Bar","ingredients":"oats<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>cherries, sweet, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>sugars, brown<br>leavening agents, baking soda<br>vanilla extract","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Lightly grease a 7x11 1/2-inch pan.<br>Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl.<br>Lightly press mixture into the prepared pan.<br>Bake in the preheated oven until golden brown, 18 to 20 minutes.<br>Cool for 10 minutes before cutting into bars.<br>Let bars cool completely before removing from pan.","url":"https://recipe.bluelayer.org/recipe/51599/sweet-and-tart-vegan-granola-bar"},{"id":"51560","title":"Chocolate Dessert Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>syrup, maple, canadian<br>vanilla extract","directions":"Place all the ingredients along with 2 tbsp water into a small saucepan and heat gently, stirring, for 67 minutes, or until smooth and glossy.<br>Variation: Chocolate and Coffee Dessert Sauce<br>For a more sophisticated chocolate sauce, add 56 tbsp strong black coffee, 2 tbsp brandy, and 13 tbsp confectioner's sugar, to taste.","url":"https://recipe.bluelayer.org/recipe/51560/chocolate-dessert-sauce"},{"id":"51559","title":"Christmas Toffee","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown","directions":"Preheat oven to 325 degrees .<br>Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes.<br>Let Cool.<br>Coarsely chop chocolate chips in food processor, pulsing on and off.<br>Transfer to medium bowl.<br>In same processor bowl, coarsely chop almonds, pulsing on and off.<br>Add to chocolate chips, tossing to combine.<br>Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.<br>In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat.<br>Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300 degrees F on candy thermometer).<br>At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.<br>Pour hot syrup evenly over nut mixture.<br>Top with remaining nut mixture, smoothing and pressing down gently with a spatula.<br>Refrigerate until toffee is set and chocolate is firm, about 1- 1/2 hours.<br>Cut into squares or irregular pieces.<br>Store in a tightly covered container in refrigerator up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/51559/christmas-toffee"},{"id":"51552","title":"Peanut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>oil, corn, peanut, and olive","directions":"Melt chocolate chips in a small saucepan over medium heat.<br>Stir in milk and peanuts.<br>Mix well and quickly drop by heaping teaspoonful on waxed paper.<br>Let cool to room temperature.<br>Transfer clusters into an air-tight container and refrigerate until firm, 2 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/51552/peanut-clusters"},{"id":"51529","title":"Cannoli / Cream Puff Filling","ingredients":"cheese, ricotta, whole milk<br>mini semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Combine all ingredients.<br>Fill desired pastry.<br>Chill for 30-60 minutes until ready to serve.","url":"https://recipe.bluelayer.org/recipe/51529/cannoli-cream-puff-filling"},{"id":"43848","title":"Florentines","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>orange juice, raw<br>sugars, granulated<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>honey<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the rack in the center of the oven and preheat the oven to 350 degrees F.<br>Line a heavy large baking sheet with parchment paper.<br>Stir the almonds, flour and zest in a medium bowl.<br>Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves.<br>Bring the mixture to a boil.<br>Remove the pan from the heat.<br>Stir in the almond mixture.<br>Cool the batter for 20 minutes, stirring occasionally.<br>Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread).<br>Flatten the batter slightly with your finger.<br>Bake the cookies until they are lacy and golden brown, about 10 minutes.<br>Gently slide the parchment paper with the cookies onto a rack and cool completely.<br>Transfer the cookies to paper towels.<br>Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch.<br>(The cookies can be made up to this point 2 months ahead.<br>Cool completely, then store airtight in the freezer.<br>Defrost before continuing.)<br>Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.<br>Spread the melted chocolate over the bottom of 1 cookie.<br>Top with a second cookie, bottom side down, pressing lightly to adhere.<br>Repeat with the remaining cookies and chocolate.","url":"https://recipe.bluelayer.org/recipe/43848/florentines"},{"id":"51510","title":"Spanish Hot Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>sugars, granulated","directions":"Place 1/2 cup milk in small bowl and whisk in the cornstarch.<br>Set aside.<br>Heat the remaining milk in a small saucepan over medium low/medium heat.<br>Add the chocolate and whisk until melted.<br>Add the cornstarch and milk mixture and stir for a few minutes, or until the hot chocolate has thickened.<br>Add a small pinch of salt.<br>At this point, taste the hot chocolate and add sugar if desired.","url":"https://recipe.bluelayer.org/recipe/51510/spanish-hot-chocolate"},{"id":"51509","title":"Primal Energy Bar Recipe","ingredients":"nuts, almonds<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>vanilla extract<br>honey<br>salt, table<br>cranberries, dried, sweetened","directions":"On a cookie sheet, toast nuts and shredded coconut until golden brown.<br>In order for them to cook evenly, you need to shake up the tray at least once during cooking...trust us!<br>Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).<br>In a mixing bowl, melt coconut oil and almond butter (about 30 seconds).<br>Remove from microwave and stir until smooth.<br>Add vanilla extract, honey and sea salt.<br>Mix thoroughly.<br>Fold in nut mixture, almond meal and protein powder until mixed thoroughly.<br>Add whole egg and mix thoroughly.<br>Fold in blueberries/cranberries.<br>Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).<br>Cook in a preheated oven at 325 degrees for 10 minutes.<br>Remove from oven, sprinkle a 1/4 cup of shredded coconut on top and place under broiler until top begins to brown.<br>Let cool for 10-15 minutes.<br>Cut into 12 pieces/bars.<br>Enjoy or stack on wax paper/parchment and store in an airtight container.<br>Note: You can also add dark chocolate chips instead of the cranberries/blueberries (available at Whole Foods or health food store).<br>If you add the chips while the mixing bowl is warm (from the coconut oil/almond butter mixture), they will melt into the mixture and you will have yourself a chocolate primal bar.<br>Alternatively, you can just let the mix cool, then add the chips, then refrigerate the pan to get chocolate chip primal bars.<br>The bars stick together pretty well without being cooked.","url":"https://recipe.bluelayer.org/recipe/51509/primal-energy-bar-recipe"},{"id":"51500","title":"Low Fat Cranberry Chocolate Chip Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>spices, cinnamon, ground<br>honey<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 degrees farenheit.<br>Spray an 8\" square pan with cooking oil spray or coat sides and bottom of pan with canola oil.<br>In a large bowl, combine oats, flour, wheat germ, and cinnamon.<br>Stir in honey until dry ingredients are well coated.<br>Stir in dried cranberries and 1/3 cup of the chocolate chips.<br>Pat mixture into oiled pan.<br>Top mixture with remaining 1/3 cup of chocolate chips.<br>Bake for 18 - 20 minutes or until top is golden.<br>Cool in pan, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/51500/low-fat-cranberry-chocolate-chip-granola-bars"},{"id":"51480","title":"So Easy Chocolate Nut Candy Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>nuts, pecans","directions":"Place chips and shortening in medium microwave safe bowl and microwave on high or 1 to 1 1/2 minutes or until smooth when stirred.<br>Stir in nuts.<br>Spoon heaping teaspoonful of mixture into 1\" paper candy cups.<br>Refrigerate until firm.<br>Peel off paper cups, if desired.","url":"https://recipe.bluelayer.org/recipe/51480/so-easy-chocolate-nut-candy-cups"},{"id":"51468","title":"Hearty Chocolate Chippers","ingredients":"sugars, brown<br>oil, olive, salad or cooking<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>seeds, flaxseed<br>vanilla extract<br>rice flour, white, unenriched<br>sorghum flour, refined, unenriched<br>leavening agents, baking soda<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 (180C, or gas mark 4).<br>With a mixer or by hand, cream together the brown sugar, oil, water, applesauce, flax, and vanilla until smooth.<br>Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined.<br>Add the oats and mix again until all ingredients are combined.<br>Stir in the chocolate chips.<br>Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet.<br>Flatten slightly.<br>Bake for about 15 to 18 minutes, or until cookies are lightly browned and semi-soft to the touch in the middle.<br>Let cookies sit for a few minutes before removing from baking sheet.<br>Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying.","url":"https://recipe.bluelayer.org/recipe/51468/hearty-chocolate-chippers"},{"id":"51465","title":"Chocolate Dipped Peanuts","ingredients":"oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"In a saucepan over low heat, melt chocolate bar and disks.<br>Set saucepan in hot water to maintain dipping consistency.<br>Dip several peanuts at a time in chocolate.<br>Place in paper candy cup.<br>Repeat with remaining chocolate and peanuts.<br>Refrigerate until chocolate sets, about 10 minutes.<br>Store covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/51465/chocolate-dipped-peanuts"},{"id":"51436","title":"Peanut Butter-Chocolate Bark Triangles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Turn large baking sheet upside down.<br>Cover tightly with foil.<br>Mark 12x9-inch rectangle on foil.<br>Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115F.<br>Remove from over water.<br>Spoon 2 tablespoons melted chocolate into small metal bowl; set aside.<br>Pour remaining melted chocolate onto marked rectangle on foil.<br>Using icing spatula, spread chocolate to fill rectangle.<br>Refrigerate while making peanut butter filling.<br>Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth.<br>Remove from heat.<br>Mix in chopped nuts.<br>Cool mixture to barely lukewarm, about 10 minutes.<br>Pour over bittersweet chocolate.<br>Working quickly, spread to coat bittersweet chocolate completely.<br>Sprinkle with 3/4 cup chopped brittle.<br>Chill until very firm, about 20 minutes.<br>Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115F.<br>Remove from over water.<br>Pour chocolate over brittle, spreading quickly to cover.<br>Sprinkle with 1 cup brittle.<br>Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm.<br>Dip spoon in chocolate and drizzle lines over brittle.<br>Chill bark until firm enough to cut, about 20 minutes.<br>Lift foil with bark onto work surface.<br>Cut crosswise into 5 approximately 2-inch-wide strips.<br>Cut each strip crosswise into 4 sections and diagonally into 2 triangles.<br>(Can be made 2 weeks ahead.<br>Chill in airtight container.<br>Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)","url":"https://recipe.bluelayer.org/recipe/51436/peanut-butter-chocolate-bark-triangles"},{"id":"51402","title":"Reese's Peanut Butter Cheese Ball","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>sugars, granulated<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt","directions":"Soften cream cheese and butter.<br>Beat well, then cream in brown sugar and confectioners' sugar.<br>Add vanilla extract.<br>Fold in peanut butter chips.<br>Fold in chopped Reese's Peanut Butter cups.<br>Refrigerate in a bowl for 3 hours.<br>Form into a ball, then roll in chopped peanuts.<br>Serve with graham cracker or chocolate graham cracker sticks.","url":"https://recipe.bluelayer.org/recipe/51402/reeses-peanut-butter-cheese-ball"},{"id":"51401","title":"Macadamia Nut Caramel Squares","ingredients":"nuts, macadamia nuts, raw<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180C/350F/Gas Mark 4.<br>Coarsely chop the macadamia nuts.<br>To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs.<br>Press the mixture into the bottom of a 30x20 cm/12x8\" rectangular baking tin.<br>Sprinkle the macadamia nuts over top.<br>To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil.<br>Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.<br>Bake for about 20 minutes, until the caramel topping is bubbling.<br>Remove from the oven and immediately sprinkle chocolate chips evenly over top.<br>Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top.<br>Leave to cool in the tin, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/51401/macadamia-nut-caramel-squares"},{"id":"51400","title":"Creamy Chocolate Pudding","ingredients":"cornstarch<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a medium saucepan, combine cornstarch, cocoa, and sugar.<br>Mix well.<br>Gradually add milk, stirring to dissolve cornstarch and cocoa.<br>Cook over medium heat, stirring, until mixture comes to a boil.<br>Continue to cook 2 to 3 minutes, stirring,.<br>Remove from heat and stir in vanilla.<br>Spoon pudding into 4 custard cups.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/51400/creamy-chocolate-pudding"},{"id":"51389","title":"Razzberry Truffles","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>cream, fluid, heavy whipping<br>jams and preserves, apricot<br>lemon juice, raw<br>cornstarch<br>candies, semisweet chocolate<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened<br>nuts, hazelnuts or filberts","directions":"To make centers, melt 8 ounces of chocolate.<br>Meanwhile, heat butter and cream in small saucepan over medium heat until butter is melted and small bubbles form around edges.<br>Pour into medium bowl.<br>Stir in melted chocolate.<br>Whisk in jam and lemon juice, blending until smooth.<br>Cover loosely, refrigerate 1 to 1 1/2 hours or until firm.<br>Line baking sheet with parchment or waxed paper.<br>Spoon truffle mixture into mounds on parchment paper; use about 2 teaspoons per truffle to make 36 truffle centers.<br>Refrigerate 15 minutes or until firm.<br>Dust hands with comstarch and roll mounds into balls, coating hands with comstarch as needed.<br>Arrange on another lined baking sheet.<br>Let stand, uncovered, at room temperature at least 2 hours or overnight until thin crust forms.<br>Line another baking sheet with parchment or waxed paper.<br>For shell, melt 1 1/2 Ib.<br>chocolate in medium bowl.<br>Stir until smooth.<br>Temper using 6 oz.<br>chocolate.<br>Place bowl of tempered chocolate on folded towel doubled in back so bowl tilts slightly forward.<br>Place truffle centers on one side of bowl and lined baking sheet on the other.<br>Immerse truffle center in chocolate, rounded side up.<br>*Using dipping fork or regular fork, remove truffle from chocolate.<br>Tap fork several times to drain excess chocolate; lightly scrape fork on rim of bowl.<br>Place truffle on lined baking sheet using toothpick or skewer to slide it off fork.<br>Repeat with remaining truffle centers.<br>Sift cocoa powder over tops of dipped truffles or sprinkle with nuts before chocolate dries.<br>Refrigerate10 minutes or until set.<br>TIP*For best shine, dip truffles in cool room, about 65F.<br>to 70F.<br>If room is warm, dip and refrigerate 12 centers at a time.<br>Centers should be at room temperature when dipped.<br>A cold dipped center will expand when it warms to room temperature, causing chocolate shell to crack and filling to ooze out.<br>TIP: Lemon juice adds a little zing to these flavorful raspberry truffles and extends.<br>their shelf life when stored in a cool place.<br>The comstarch makes the mixture easier to roll into balls and forms a thin, flavorless crust, enabling you to dip them at room temperature.<br>It's not necessary to temper the chocolate that's used to make the truffle centers.<br>For professional results, however, truffle centers should be dipped in tempered chocolate.<br>It is thicker than untempered chocolate, clings better and is less likely to form a puddle at the bottom of the truffle.<br>Best of all, the truffles will remain shinyeven at room temperature.","url":"https://recipe.bluelayer.org/recipe/51389/razzberry-truffles"},{"id":"51388","title":"Whipped cream cheese icing.","ingredients":"cheese, parmesan, hard<br>sugars, granulated<br>sugars, powdered<br>cream, whipped, cream topping, pressurized","directions":"In a large bowl mix all ingredients.<br>One at a time is easiest.<br>It is delicious with chopped or crumbled candy bars on top such as Twix, Hersheys, Butterfinger or Whoppers!<br>On top of Chocolate cake it's yummy!<br>Keep refrigerated!","url":"https://recipe.bluelayer.org/recipe/51388/whipped-cream-cheese-icing"},{"id":"51387","title":"Coconut Cookies (With Oil)","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>raisins, seeded<br>oil, olive, salad or cooking<br>water, bottled, generic<br>sugars, brown<br>vanilla extract","directions":"Mix together; oil, water, vanilla, and sugar.<br>Add dry ingredients and mix well.<br>Drop by heaping teaspoonful onto greased baking sheet.<br>Bake at 350 for 10-12 minutes.<br>Remove carefully to cooling rack.<br>Cookies will hold together better as they cool.<br>Variations: Try 1/4 c oil and 1/4 cup peanut butter.<br>Try chocolate chips instead of raisins.<br>Try almond extract and chopped almonds.<br>Try craisins, sunflower nuts, you name it!","url":"https://recipe.bluelayer.org/recipe/51387/coconut-cookies-with-oil"},{"id":"51376","title":"Pennsylvania Dutch Coconut Easter Eggs","ingredients":"potatoes, raw, skin<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>vanilla extract<br>sugars, granulated<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"In a mixing bowl, mix potato, coconut, salt, and vanilla.<br>Gradually mix in sugar.<br>Cover; refrigerate overnight.<br>Shape into 1/2 tablesppon-size eggs.<br>Heat chocolate and oil until chocolate melts.<br>Dip eggs into chocolate-oil mixture.<br>Set aside of wax paper in refrigerator to harden.","url":"https://recipe.bluelayer.org/recipe/51376/pennsylvania-dutch-coconut-easter-eggs"},{"id":"51367","title":"Unjury Chocolate Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>beverages, protein powder whey based","directions":"Add peanut butter to a mixing bowl.<br>Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed.<br>Roll dough into balls.<br>Freeze overnight.<br>Optional Additions: Dried fruit (raisins, cranberries, or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds).","url":"https://recipe.bluelayer.org/recipe/51367/unjury-chocolate-peanut-butter-balls"},{"id":"51354","title":"Malted Cocoa Mix","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>cornstarch<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine all ingredients in a bowl and whisk together.<br>Store in an airtight container for up to 2 months.<br>To make hot cocoa, combine 1/4 cup (or more, to taste) with 8 oz.<br>of boiling water and whisk to combine (or place in an electric chocolate pot and use as directed).<br>Top with homemade marshmallows for a totally decadent treat.","url":"https://recipe.bluelayer.org/recipe/51354/malted-cocoa-mix"},{"id":"51348","title":"Pumpkin Spice Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate<br>sugars, powdered<br>pumpkin, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Pour the rice cereal into a large bowl and set aside.<br>In a microwavable bowl, add the candy melts and melt according to package directions.<br>Usually you heat for 20-30 second intervals, stirring in between and continuing until completely smooth and melted.<br>Pour melted candy on top of cereal.<br>With a wooden spoon, stir gently to coat each piece.<br>Into a large zip-lock bag, add the powdered sugar and pumpkin pie spice.<br>Add the coated cereal, seal the bag and shake to combine.<br>Pour into your serving bowl and add your candy of choice.<br>Cover and store leftover muddy buddies in an airtight container.<br>Slightly adapted from Sallys Baking Addiction and inspired by the Chex brand original Muddy Buddies recipe.","url":"https://recipe.bluelayer.org/recipe/51348/pumpkin-spice-muddy-buddies"},{"id":"51345","title":"Ellie Krieger's Cherry-Almond-Chocolate Clusters","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In medium bowl toss together almonds and cherries.<br>Line baking sheet with waxed paper.<br>Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting.<br>Stir chocolate frequently, making sure water in bottom pan does not touch top pan.<br>Remove double boiler from heat.<br>Stir in remaining chocolate until melted.<br>Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.<br>Stir fruit-nut mixture into chocolate.<br>Spoon heaping tablespoon-size clusters of the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart.<br>Refrigerate to cool and set, about 20 minutes.<br>Store and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/51345/ellie-kriegers-cherry-almond-chocolate-clusters"},{"id":"51329","title":"Almond Toffee Recipe","ingredients":"butter, without salt<br>sugars, brown<br>water, bottled, generic<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the butter, brown sugar and water in a large bowl.<br>Microwave on high for five min or possibly till the sugar is dissolved.<br>Add in a half-c. of almonds and whisk well.<br>Microwave on high for five more min or possibly till the hard crack stage (290 to 300 degrees on a candy thermometer).<br>Immediately pour the mix onto a buttered, 16-inch length of heavy-duty aluminum foil.<br>Sprinkle the chocolate over the top.<br>As the chocolate melts, spread it proportionately over the top of the toffee.<br>Sprinkle the remaining almonds over the melted chocolate.<br>Set the toffee aside to cold to room temperature, till the chocolate is hard, about 30 min.<br>The candy can also be placed in the refrigerator or possibly freezer to cold and set.<br>Break the toffee into pcs and serve it or possibly store it at room temperature in an airtight container for several weeks.","url":"https://recipe.bluelayer.org/recipe/51329/almond-toffee-recipe"},{"id":"51314","title":"Shortbread Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.<br>In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.<br>Add the vanilla.<br>In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.<br>Mix on low speed until the dough starts to come together.<br>Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick.<br>Wrap in plastic and chill for 30 minutes, until firm but still pliable.<br>Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter.<br>Place the cookies on an ungreased baking sheet and sprinkle with sugar.<br>Bake for 20 to 25 minutes, until the edges begin to brown.<br>Allow to cool to room temperature.<br>When the cookies are cool, place them on a baking sheet lined with parchment paper.<br>Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.<br>(Don't trust your microwave timer; time it with your watch.)<br>Stir with a wooden spoon.<br>Continue to heat and stir in 30-second increments until the chocolate is just melted.<br>Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth.<br>Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.<br>Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it.<br>Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.<br>Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.","url":"https://recipe.bluelayer.org/recipe/51314/shortbread-cookies"},{"id":"51308","title":"Chocolate Butter Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>syrups, corn, light","directions":"Combine chocolate, butter and corn syrup in a heatproof medium bowl.<br>Place in a skillet of barely simmering water.<br>Stir frequently, until almost completely melted.<br>Remove bowl from skillet and stir until mixture is smooth.<br>Do not whisk or beat the glaze.<br>Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).<br>You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.<br>Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.<br>Repeat until chocolate has melted and mixture is smooth.<br>The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).<br>Be sure to smooth rough surfaces and fill in any cracks.<br>Be careful not to get any crumbs into the bowl of glaze.<br>This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.<br>The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.<br>Stir gently until smooth.<br>Do not overheat; glaze should be 90F for it to dry to a shiny finish.<br>If necessary, cool to proper temperature.<br>Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.<br>NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.","url":"https://recipe.bluelayer.org/recipe/51308/chocolate-butter-glaze"},{"id":"51303","title":"White Chocolate Candy Corn M&M and Peanut Butter Oat Balls","ingredients":"peanut butter, smooth style, without salt<br>corn, sweet, white, raw<br>oats","directions":"Microwave peanut butter 45 seconds.<br>Stir and set aside.<br>In a separate bowl, microwave 1/2 cup M&amp;Ms for 30 seconds.<br>Stir and microwave 30 seconds more.<br>Crush M&amp;Ms with the back of a spoon and stir.<br>Add melted M&amp;Ms to the melted peanut butter and stir to combine.<br>Add peanut butter mixture and remaining 1/4 cup chopped M&amp;Ms to the oats in a large bowl and stir until well combined.<br>Form into balls and refrigerate for at least 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/51303/white-chocolate-candy-corn-m-m-and-peanut-butter-oat-balls"},{"id":"51300","title":"Puppy Chow","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, powdered","directions":"In a large bowl put in the Rice Chex.<br>Melt margarine with peanut butter and chocolate chips in a saucepan over low heat.<br>Pour melted mixture over Rice Chex and mix up.<br>Add powdered sugar.<br>Put a lid on the bowl and shake well.<br>You can mix this in a sealable storage bag also.","url":"https://recipe.bluelayer.org/recipe/51300/puppy-chow"},{"id":"51295","title":"Creamy Chocolate Frosting II","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated<br>water, bottled, generic","directions":"In a medium saucepan, melt the butter and chocolate over low heat.<br>Stir constantly until melted and well blended.<br>Add the vanilla and sugar.<br>Beat with an electric mixer.<br>Add water gradually as you beat until it is a spreadable consistency.","url":"https://recipe.bluelayer.org/recipe/51295/creamy-chocolate-frosting-ii"},{"id":"51291","title":"No Bake Energy Bars","ingredients":"oats<br>wheat germ, crude<br>oat bran, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>honey","directions":"Mix everything together and spread into a greased pan (I use 9x13 for thick bars, but for thinner more snack sized bars use bigger) and chill then cut into bars.<br>If you add the optional ingredients you may need to add more liquid binder.","url":"https://recipe.bluelayer.org/recipe/51291/no-bake-energy-bars"},{"id":"51275","title":"Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"grease a 8 or 9 inch square baking pan.<br>Mix Sugar, evaporated milk, salt and butter in a medium sized, heavy duty saucepan.<br>Bring mixture to a boil over medium heat, stir constantly.<br>Keep the mixture boiling for about 5 minutes, remove from heat.<br>Mix in the marshmallow cream, nuts and semi sweet chocolate chips.<br>Stir until the mixture is smooth.<br>Pour into baking pan and refrigerate for at least 2 hours.","url":"https://recipe.bluelayer.org/recipe/51275/fudge"},{"id":"51264","title":"Roasted Salty chocolate covered wasabi peanuts","ingredients":"oil, corn, peanut, and olive<br>wasabi, root, raw<br>cocoa, dry powder, unsweetened<br>salt, table<br>sweetener, herbal extract powder from stevia leaf<br>oil, olive, salad or cooking","directions":"Preheat oven to 350 Fahrenheit<br>Mix the oil, peanuts, and wasabi powder together.<br>Spread out the nuts evenly on a pan with its coating.<br>Roast in oven 12 minutes.<br>Take out shake the pan just a bit to loosen turn oven up to 400 Fahrenheit.<br>Roast 4 minutes.<br>Take out let cool 1 minute.<br>Add chocolate powder and stevia sprinkle over the nuts put into something and shake to coat evenly.<br>Store in an airtight container hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/51264/roasted-salty-chocolate-covered-wasabi-peanuts"},{"id":"51260","title":"Black Bottom Cream Cheese Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325 degrees.<br>In large bowl, combine flour and remaining crust ingredients; mix well.<br>Press mix in bottom of ungreased 9 inch square pan or possibly 11 x 7 inch pan.<br>In large bowl, beat sugar, brown sugar, butter and cream cheese till smooth.<br>Add in remaining filling ingredients; blend well.<br>Spread over crust.<br>Bake at 325 degrees for 38 to 43 min or possibly till edges are light golden and set.<br>Cold 30 min.<br>In small saucepan over low heat, heat all glaze ingredients, stirring constantly till smooth.<br>Drizzle over hot bars.<br>Chill at least 1 hour, before serving.<br>Cut into bars.<br>Store in refrigerator.<br>36 bars.","url":"https://recipe.bluelayer.org/recipe/51260/black-bottom-cream-cheese-bars-recipe"},{"id":"51259","title":"Caramel Oatmeal Bars","ingredients":"candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>butter, without salt<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees .<br>Lightly grease 9X13 pan.<br>Over stove on medium heat, melt together:<br>32 unwrapped caramels (14 ozs) 1/2 C evaporated milk<br>Keep mixture warm on low heat while doing next step.<br>In separate bowl, mix together:<br>2 C flour 2 C oatmeal 1-1/2 C brown sugar, lightly packed 1-1/2 C butter, room temp 1 teaspoon baking soda 1/2 teaspoon salt<br>Press half of oatmeal mixture into a 9x13 pan, reserving other half for later use.<br>Bake at 350 degrees for 10-12 minutes.<br>Remove from oven and sprinkle with chocolate chips to cover (sparsely).<br>Pour caramel mixture on top, then press on remaining oatmeal mixture.<br>Bake another 20-25 minutesuntil top crust is golden and somewhat firm.<br>Cool, cut and enjoy!","url":"https://recipe.bluelayer.org/recipe/51259/caramel-oatmeal-bars"},{"id":"51254","title":"White Chocolate Haystacks","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>nuts, cashew nuts, raw<br>noodles, egg, dry, unenriched","directions":"Line two baking sheets with parchment or wax paper and set aside.<br>Put chocolate in top of double boiler set over hot (not boiling) water.<br>Stir until chocolate is melted and smooth.<br>Remove pan from water.<br>Gently stir in soy nuts, cashews and noodles.<br>Drop mixture by heaping tablespoonfuls onto prepared baking sheets, spacing well apart and shaping into neat heaps.<br>Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/51254/white-chocolate-haystacks"},{"id":"51250","title":"Peanut Butter Caramel Bars","ingredients":"candies, caramels<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. In a medium sauce pan combine unwrapped caramels and heavy cream over low heat.<br>Stir occasionally until caramels melt.<br>Add peanut butter and stir until completely smooth.<br>Meanwhile, in a large bowl, combine flour, oats, sugar, baking soda and salt.<br>Stir in melted butter.<br>Spread half the mixture onto a 9x13 pan.<br>Layer will be thin.<br>Bake in preheated oven for 8 minutes.<br>When crust is ready, sprinkle white chocolate over crust and top with peanut butter caramel layer.<br>Sprinkle remaining crust over top of caramel, gently pressing it into caramel.<br>Bake for an additional 12 minutes or until crust is lightly toasted.<br>Cut into bars before it cools completely.","url":"https://recipe.bluelayer.org/recipe/51250/peanut-butter-caramel-bars"},{"id":"51235","title":"Glossy Chewy Bagels","ingredients":"wheat flours, bread, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>water, bottled, generic<br>molasses","directions":"Place the water into the bread machine, followed by the ingredients and start the kneading process for 7 minutes.<br>If there is a separate compartment for kneading ingredients into the dough, adjust the water and add it in here.<br>When the dough has finished, remove it and hand knead for about 3 minutes.<br>If adding fillings, put them in now.<br>Measure them, divide them, and form them into ellipses.<br>Let it rest for 10 minutes.<br>Roll the dough into a cylinder and flatten one end.<br>Bring the other end around and tightly bind the edges together.<br>Place the dough on a baking tray lined with parchment paper and dusted with corn meal.<br>Cover with a plastic bag and let rise for 30 minutes.<br>Boil the water for the kettling and dissolve the molasses so that it is ready for the end of the rising.<br>Preheat the oven to 200C.<br>Don't let the water bubble and boil.<br>Place the dough in the hot water and cook each side for 25 seconds.<br>Place in the preheated oven.<br>[For 8 bagels] Raise the temperature to 220 and bake for 15 minutes.<br>[For 5 bagels] Raise the temperature to 210C and bake for 14 minutes + 190C for 4 minutes.<br>I recommend freezing the ones you won't eat within a few days.<br>You can eat them as-is after they thaw out, or you can toast or microwave them.<br>Warm them up for 10 seconds in the microwave at a high temperature and they will be nice and plum.<br>These are plain bagels.<br>Just using bread flour.<br>They're good for bagel sandwiches or with your favorite jam.<br>Here are cinnamon raisin bagels.<br>Add 72g of raisins and some cinnamon.<br>These are excellent with cream cheese!<br>These ones are cafe mocha bagels.<br>Dissolve 3 Tbsp of instant coffee in water, add 25 g of both chocolate chips and almonds, add add in some cinnamon.<br>These are adzuki bean bagels.<br>Knead 150g of hard adzuki beans into a paste and top with poppy seeds.<br>There's no need for sugar or salt.<br>\"My Bagel Sandwich\" Delicious.<br>\"Rusk Bagels\" I might make bagels just for this.<br>I added 35 g of walnuts to the dough.","url":"https://recipe.bluelayer.org/recipe/51235/glossy-chewy-bagels"},{"id":"51231","title":"Mexican Cocoa Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground","directions":"In a large bowl, mix together nonfat dry milk, malted milk powder, chocolate milk powder, cocoa powder, sugar and cinnamon.<br>Sift into another large bowl.<br>Sift again into the first bowl.<br>Spoon mixture into a 1-quart canning jar.<br>Gently tap on counter a few times to settle ingredients.<br>Place lid on jar and decorate as desired.<br>To present as a gift, include in a basket with a bottle of coffee-flavored liqueur, cinnamon sticks and chocolates, if desired.<br>Attach a gift tag with the instructions for preparing by the cup.<br>Cocoa By The Cup: Place 1/3 cup of mix in a coffee mug.<br>Pour 8 ounces boiling water into mug and stir.","url":"https://recipe.bluelayer.org/recipe/51231/mexican-cocoa-mix"},{"id":"51226","title":"Chinese New Year Cookies","ingredients":"candies, semisweet chocolate<br>candies, caramels<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"Unwrap caramels.<br>Combine chocolate and caramels in top of double boiler.<br>Heat over med until completely melted.<br>Add noodles and nuts.<br>Stir well.<br>Drop by teaspoon onto wax paper.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/51226/chinese-new-year-cookies"},{"id":"51223","title":"Chocolate Frosting I","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated","directions":"In a large bowl, beat margarine and cocoa together until combined.<br>Add milk and vanilla; beat until smooth.<br>Gradually beat in confectioners' sugar until desired consistency is achieved.<br>Adjust with more milk or confectioners' sugar if necessary.","url":"https://recipe.bluelayer.org/recipe/51223/chocolate-frosting-i"},{"id":"51221","title":"The Best Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Scald the heavy cream in a small saucepan.<br>Off the heat, add the chocolate and stir until the chocolate melts.<br>Divide this mixture among four large (12-ounce) mugs.<br>Heat the milk until small bubbles appear around the edges and a skin starts to form on top.<br>Remove the skin and pour the milk into the mugs.<br>Stir the hot chocolate and serve immediately with a dab of whipped cream, marshmallows, or marshmallow topping.","url":"https://recipe.bluelayer.org/recipe/51221/the-best-hot-chocolate"},{"id":"51216","title":"Reese's Protein Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, protein powder whey based<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>peanut butter, smooth style, without salt","directions":"Combine in a blender water, protein powder, pudding, splenda and peanut butter.<br>Process until smooth.<br>Drop in 6-8 ice cubes and process until smooth again.<br>It gets kinda thick.<br>You can sip on this all day!<br>I put it in one of those cups that have the liquid in it that freezes to keep drinks cold.<br>It started to freeze to the sides and was just like a decadent chocolate ice cream!","url":"https://recipe.bluelayer.org/recipe/51216/reeses-protein-shake"},{"id":"51203","title":"Crunchy Raisin & Walnut White Chocolate","ingredients":"chocolate, dark, 70-85% cacao solids<br>butter, without salt<br>raisins, seeded<br>nuts, walnuts, english<br>sweetener, syrup, agave<br>salt, table","directions":"Add the raw cacao powder, cashew butter, and agave syrup to a bowl.<br>Heat in a double boiler to about 42C.<br>Remove the mixture from the double boiler and use a spatula to stir it.<br>Let the temperature of the white chocolate drop to about 31C.<br>Pour the white chocolate into a mold and sprinkle with raisins and walnuts.<br>Chill in the refrigerator until hard.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/51203/crunchy-raisin-walnut-white-chocolate"},{"id":"51195","title":"Toffee Nut Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>water, bottled, generic<br>vanilla extract<br>nuts, pecans<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Grease a 9; x 13; pan.<br>Cream together the Earth Balance and brown sugar until well blended.<br>Add salt and baking soda and mix well.<br>Add in egg replacer and vanilla.<br>Being careful not to overmix, add in flour until just combined.<br>Fold in 1 cup of pecans and chocolate chips.<br>Spread ( I had to use my hand and actually pat) the dough into the prepared baking pan.<br>Sprinkle the remaining chopped nuts over the top of the dough.<br>On middle rack of oven, bake about 20-25 minutes.<br>They will look uncooked if you try to cut into them.<br>Resist the urge and let them cool on wire rack for about 1 hour.<br>Cut into bar shapes and enjoy with some yummy Almond Breeze, or your favorite non-dairy milk.","url":"https://recipe.bluelayer.org/recipe/51195/toffee-nut-bars"},{"id":"51190","title":"Chocolate Milkshake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all ingredients together in a blender.<br>Blend until thick and smooth.<br>Add more chocolate syrup if you like.<br>Pour into a tall glass.<br>Serve with two straws and enjoy.","url":"https://recipe.bluelayer.org/recipe/51190/chocolate-milkshake"},{"id":"51167","title":"Tangerine Breakfast Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, ginger, ground<br>spices, cinnamon, ground<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>tangerines, (mandarin oranges), raw<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.<br>Squeeze the juice out of your fruit.<br>I used two tangerines to get the 1/3 cup needed.<br>Had a little left over to sip myself!<br>Whisk together the tangerine juice, applesauce, and honey.<br>Then pour into your dry ingredients, mix with spatula until well combined.<br>Stir in the walnuts and chocolate chips.<br>Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment.<br>Refrigerate for 30 minutes.<br>Preheat oven to 250 degrees F.<br>Bake for 20 minutes.<br>Then raise the oven temperature to 350 degrees F and bake for another 10 minutes.<br>Until golden brown.<br>Let cool.<br>Enjoy for breakfast, lunch, and/or dinner!","url":"https://recipe.bluelayer.org/recipe/51167/tangerine-breakfast-cookies"},{"id":"51165","title":"Chocolate Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown<br>salt, table<br>cheese, parmesan, hard<br>sugars, granulated<br>salt, table<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Make the crust: Preheat oven to 350 degrees.<br>Combine wafer crumbs, butter, brown sugar, and salt.<br>Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.<br>Bake until set, 8 to 10 minutes.<br>Let cool on a wire rack.<br>Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy.<br>Beat in peanut butter and vanilla.<br>Beat heavy cream until soft peaks form.<br>Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.<br>Spoon filling into cooled crust.<br>Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).<br>Place melted chocolate in a resealable plastic bag.<br>Snip tip from one corner of bag to make a very small opening.<br>Holding bag about 5 inches above pie, drizzle melted chocolate over top.<br>Repeat with melted peanut butter.<br>Let stand 10 minutes before slicing.<br>Cook time includes freezing time.","url":"https://recipe.bluelayer.org/recipe/51165/chocolate-peanut-butter-pie"},{"id":"51164","title":"Rhum Fraises Chantilly Au Chocolat","ingredients":"strawberries, raw<br>sugars, granulated<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Place strawberries in a bowl and sprinkle with granulated sugar, then chill in refrigerator for an hour or so.<br>When ready to serve, whip the cream, then fold in the chocolate, confectioner's sugar, and rum.<br>Serve over chilled strawberries.","url":"https://recipe.bluelayer.org/recipe/51164/rhum-fraises-chantilly-au-chocolat"},{"id":"51150","title":"Everyday Chocolate Brownies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 350 degrees F. Coat a 9 x 13 baking dish with cooking spray.<br>Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.<br>Combine applesauce, tofu, soymilk, and vanilla in a food processor, and process until well blended.<br>Add tofu mixture to dry ingredients, and mix well.<br>Scrape batter into prepared baking dish.<br>Bake until batter is set and top is dry, 45 to 50 minutes.<br>Cool in pan; cut into bars and serve.<br>Per serving: 124 cal; 3g prot; 1g total fat (0 g sat fat); 29g carb; 0mg chol; 128 mg sod; 1g fiber; 20g sugars.","url":"https://recipe.bluelayer.org/recipe/51150/everyday-chocolate-brownies"},{"id":"51145","title":"Multifunctional Rich Milky Cream","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine white chocolate and condensed milk to a bowl and set aside.<br>In a pot, add heavy cream and skim milk and mix while heating, melt but don't quite bring to a boil.<br>Add the heated fresh cream to the bowl with the white chocolate and condensed milk.<br>Mix with a whisk while melting the chocolate.<br>Once the chocolate has melted, submerge the bowl in ice water and mix in a circular motion without whipping.<br>Once it's cooled, store in the refrigerator overnight.<br>Before using it, mix in a circular motion using a whisk.<br>Use once peaks form.<br>If you whip too much it'll get stiff, so be careful!","url":"https://recipe.bluelayer.org/recipe/51145/multifunctional-rich-milky-cream"},{"id":"51136","title":"Chocolate Glaze","ingredients":"water, bottled, generic<br>syrups, corn, light<br>sugars, granulated<br>candies, semisweet chocolate","directions":"COMBINE WATER, corn syrup, and sugar in a small bowl.<br>Stir over medium-high heat until sugar is dissolved.<br>Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming.<br>Once at a boil, remove from heat; add chocolate.<br>Let stand 2 minutes; stir gently until smooth.","url":"https://recipe.bluelayer.org/recipe/51136/chocolate-glaze"},{"id":"51113","title":"Chocolate Almond Brittle","ingredients":"butter, salted<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Grind 25 almonds from the pound.<br>Put butter, sugar and whole almonds into heavy cast aluminum pan.<br>Cook over high heat, stirring constantly.<br>Reduce heat slightly after sugar melts to keep from turning too dark.<br>Keep stirring briskly.<br>Cook to almost hard crack stage, about 290 degrees F on candy thermometer.<br>This will take about 10 to 12 minutes.<br>Pour onto ungreased cookie sheets to about the thickness of an almond.<br>Melt semisweet chocolate and smear on top of warm brittle.<br>Sprinkle ground nuts on top of the chocolate.<br>Cool and chill until chocolate hardens.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/51113/chocolate-almond-brittle"},{"id":"51108","title":"Red Hot Venutians","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>spices, pepper, red or cayenne<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat cream and cayenne pepper in small saucepan over medium to medium-low heat.<br>Do not let boil.<br>Chop and melt chocolate (for filling) over double boiler (If you're a beginner, a double boiler is just a bowl containing the chocolate over a saucepan with water in it.<br>The steam from the water heats the chocolate evenly and smoothly.<br>Make sure there is some space between the water and the bowl, and do not allow too much steam to escape.<br>If the water condenses and falls back into the chocolate, it will become gritty.<br>).<br>Just before boiling, pour the cream into the chocolate and stir well.<br>Remove from heat and let sit for about two hours.<br>Beat with an electric mixer until the chocolate becomes stiff.<br>Pipe the chocolate onto a parchment-paper lined baking sheet (the shape should be similar to that of a hershey's kiss).<br>Refrigerate the chocolates until firm.<br>Chop and melt the bittersweet chocolate over a double boiler (for dipping).<br>Dip each chocolate into the melted chocolate to coat.<br>Refrigerate until solid.<br>Chop and melt the white chocolate over a double boiler.<br>Dip just the tip of each chocolate into the white chocolate.<br>Refrigerate and serve.","url":"https://recipe.bluelayer.org/recipe/51108/red-hot-venutians"},{"id":"51093","title":"No-Bake Chocolate Soynut Butter Squares","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>salt, table<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine nut butters, maple syrup and salt in a sauce pan.<br>Heat over low heat until warm while stirring.<br>Do not bring to a boil.<br>Remove nut butter mixture from heat and stir in the vanilla extract and crushed cereal.<br>Press the mixture into a 8x8 inch pan.<br>Heat the soy milk and chocolate chips over low heat until the chips have melted.<br>Spread over the bars and cool.","url":"https://recipe.bluelayer.org/recipe/51093/no-bake-chocolate-soynut-butter-squares"},{"id":"51089","title":"Iced Chocolate Crunchies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oats<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract<br>butter, without salt<br>water, bottled, generic","directions":"BASE: Mix together, sugar, flour, coconut, cocoa powder, baking powder, salt and oatmeal.<br>Beat in butter and vanilla extract until thoroughly combined.<br>Press firmly into greased pan.<br>Bake at 350F for 20 minutes.<br>Cut into squares and leave to cool in pan before spreading with topping.<br>TOPPING: Beat icing sugar, cocoa, butter and vanilla together.<br>Add just enough hot water to make a spreading consistency-DO NOT use too much water or the icing will not set.<br>Spread over the base and re-cut squares when icing is set.<br>Remove from pan when cold.","url":"https://recipe.bluelayer.org/recipe/51089/iced-chocolate-crunchies"},{"id":"51085","title":"Super Energy Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sweetener, syrup, agave<br>vanilla extract","directions":"Preheat oven to 350.<br>Mix all dry ingredients together.<br>Add peanut butter, honey, and vanilla - mix well.<br>(I used my mixer - it's pretty dense).<br>Grease a 13x9 baking pan - spread mixture into pan (should be about an inch thick).<br>Bake for 15-20 minutes.<br>Cool and cut into squares.<br>I'm going to refrigerate them (in the hopes they will hold together a little better).<br>Enjoy -- yummy &amp; healthy!","url":"https://recipe.bluelayer.org/recipe/51085/super-energy-bars"},{"id":"51077","title":"Fresh Nama Chocolate","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"Boil cream in a sauce pan over a low heat.<br>Once boiled , pour the cream into chocolate.<br>Stir with a spatula until the chocolate is dissolved.<br>Add butter in the chocolate cream mixture.<br>Mix until combine and the butter is melted.<br>The mixture should be shiny.<br>Pour the chocolate mixture in the parchment paper lined square pan.<br>Put the tray in the fridge at least 3 hours or until firm and set.<br>Remove the Nama chocolate from the parchment paper lined pan.<br>Cut into little rectangles.<br>Serve and dust with cocoa powder.<br>Enjoy with tea.","url":"https://recipe.bluelayer.org/recipe/51077/fresh-nama-chocolate"},{"id":"51074","title":"Cadbury Easter Egg Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>egg substitute, powder","directions":"Line an 11 x 17-inch jelly roll pan with parchment paper (make sure the paper hangs over both ends of the panyoull use it as a handle later) and set aside.<br>Place white chocolate in a double boiler or in a heat-proof bowl set over a saucepan of gently simmering water.<br>Slowly melt the chocolate, stirring occasionally until glossy and smooth.<br>Pour melted chocolate into the prepared pan and spread with an offset spatula into an even layer.<br>Chill in the refrigerator until set, about 25 minutes.<br>Remove pan from refrigerator and leave at room temperature while melting remaining chocolate.<br>Place bittersweet and semisweet chocolate into a double boiler or in a heat-proof bowl set over a saucepan of gently simmering water.<br>Slowly melt the chocolate, stirring occasionally until glossy and smooth.<br>Remove from heat; let stand 5 minutes.<br>Pour melted dark chocolate over white chocolate layer.<br>Carefully spread it with an offset spatula into an even layer.<br>Sprinkle with chopped Cadbury Mini Eggs.<br>Chill in the refrigerator until completely set, about 1 hour.<br>Carefully lift it out of the pan using the parchment paper handles and place bark on a cutting board.<br>Trim away any ragged edges, then use a sharp knife to cut into squares.<br>Pack in an airtight container with wax paper between layers.<br>Store at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/51074/cadbury-easter-egg-bark"},{"id":"51059","title":"1940s Vinegar Cake ( Egg Free)","ingredients":"wheat flour, white, all-purpose, unenriched<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"cream together sugar and margarine.<br>add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.<br>cook cake for 1 hour and muffins until golden brown and firm on top.","url":"https://recipe.bluelayer.org/recipe/51059/1940s-vinegar-cake-egg-free"},{"id":"51043","title":"Chompo Bars","ingredients":"syrups, corn, light<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Grease a 9x13-inch baking pan.<br>Heat the corn syrup and marshmallows in a large saucepan over medium-low heat until marshmallows are melted, 5 to 7 minutes.<br>Remove from heat, and stir in the crispy rice cereal.<br>Press the cereal mixture into the prepared baking pan.<br>Place a sheet of aluminum foil over the cereal mixture, and use a soup can to press the cereal together firmly to create a dense layer.<br>Remove the foil, and spread the peanut butter on top, then refrigerate the pan.<br>Meanwhile, melt the chocolate chips with the vegetable oil in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.<br>Once the chocolate mixture is smooth, allow it to cool slightly before spreading over the peanut butter layer.<br>Return pan to the refrigerator, and chill until the chocolate layer has hardened, about 30 minutes.<br>Cut into 36 bars.","url":"https://recipe.bluelayer.org/recipe/51043/chompo-bars"},{"id":"51042","title":"Chocolate Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>raisins, seeded<br>sugars, brown<br>sugars, brown<br>raisins, seeded<br>nuts, walnuts, english","directions":"Preheat oven to 375F (180C).<br>Mix the dry ingredients well; set aside.<br>Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces.<br>Add brown sugar and stir until lumps disapear.<br>Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.<br>Let stand for about 10 minutes.<br>On a cookie sheet, spoon the dough and drop them 2 inches apart.<br>If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.<br>Bake 11-13 minutes until slightly browned.","url":"https://recipe.bluelayer.org/recipe/51042/chocolate-oatmeal-raisin-cookies"},{"id":"51016","title":"Root Beer Float Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered<br>beverages, carbonated, root beer<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover a large rimmed cookie sheet with wax paper or non-stick parchment paper<br>Measure out the cereal and place it into a large mixing bowl.<br>Place the powdered sugar and cookie mix into a large resealable plastic bag or plastic container with a lid.<br>Put the white chocolate chips into a microwave safe bowl and melt it in the microwave (set microwave to 50% power, run for 15 second increments and stir in between each time; they will fully melt after about 4-5 times).<br>This method will prevent burning the chocolate!<br>Pour the melted chocolate over the cereal and stir slowly to fully coat the cereal.<br>Spoon the coated cereal into the container with the powdered sugar and cookie mix.<br>Seal tightly and give it several good shakes to fully coat.<br>Spread the coated cereal onto the covered cookie sheet and allow it to dry and cool.<br>Store in a tightly closed container, or just eat them all!","url":"https://recipe.bluelayer.org/recipe/51016/root-beer-float-muddy-buddies"},{"id":"51003","title":"Chocolate Peanut Butter Oatmeal","ingredients":"oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In microwaveable bowl, put oatmeal, peanut butter and milk.<br>Microwave on high for 1 1/2 minutes.<br>(1 min 44 seconds for old fashioned oats.<br>).<br>Add chocolate chips.<br>Stir until melted.<br>Microwave another 1 1/2 minutes.<br>(1 minute 44 sec.<br>for old fashioned oats.<br>).<br>Stir.<br>Let stand until desired consistency.","url":"https://recipe.bluelayer.org/recipe/51003/chocolate-peanut-butter-oatmeal"},{"id":"50995","title":"Chocolate-Pecan Clusters","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>nuts, pecans<br>vanilla extract","directions":"Stir in pecans and vanilla.<br>Drop mixture, with 3 pecan halves per cluster, onto waxed paper-lined cookie sheet.<br>Refrigerate uncovered about 30 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/50995/chocolate-pecan-clusters"},{"id":"50992","title":"Rich Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Chop up the chocolate with a knife and put into a bowl.<br>Put the heavy cream into a pot and turn the heat to medium.<br>Turn off the heat just before it boils.<br>Pour into the bowl from Step 1 while mixing quickly to melt the chocolate.<br>You can make chocolate cake by whipping it up and spreading it over sponge cake.<br>If you let it harden, mix it with heavy cream and roll into balls to make truffles.<br>If making just chocolate sauce, use 100 g of chocolate, 65 ml of milk, and 65 ml of heavy cream.<br>If making a cake, try to get heavy cream with as high of a milk fat content as you can.<br>If making just the sauce, you can use a low-fat content.<br>If you let it rest for some time, it will harden, so you can melt it in a double boiler or in the microwave before using.<br>Ganache Chocolate Cake.<br>This is an 18 cm diameter cake that uses 250 g of heavy cream and 250 g of chocolate.<br>It's great for crepes, ice cream, and parfaits.<br>You can also use glaccage or chocolate sauce..","url":"https://recipe.bluelayer.org/recipe/50992/rich-chocolate-ganache"},{"id":"50966","title":"Fudge Cupcake Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened","directions":"If you use a double boiler for this frosting, it's fool-proof.<br>You can also make it in a very heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.<br>Fill the bottom part of the double boiler with water.<br>Make sure it doesn't touch the underside of the top.<br>Put the chocolate chips in the top of the double boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat.<br>Stir occasionally until the chocolate chips are melted.<br>Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.<br>Spread on cupcakes, making sure to fill in the \"frosting pocket.<br>\".","url":"https://recipe.bluelayer.org/recipe/50966/fudge-cupcake-frosting"},{"id":"50954","title":"Bake Sale No Bake Cereal Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded<br>syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"In a large bowl, combine the first 4 ingredients.<br>In a saucepan, bring corn syrup and sugar to a boil.<br>Remove from heat and stir in peanut butter and vanilla.<br>Pour over cereal mixture and mix to coat evenly.<br>Spread in a greased 15 X 10 pan.<br>Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/50954/bake-sale-no-bake-cereal-bars"},{"id":"50951","title":"Homemade Hot Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>sugars, brown<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the chocolate,sugar,cinnamon and a 1/2 cup of the milk in a small but heavy sauce pan.<br>Whisk constantly over a medium-low heat until the chocolate mixture melts and forms a smooth paste.<br>Add the remaining milk and whisk until warmed through.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/50951/homemade-hot-chocolate"},{"id":"50945","title":"Chocolate Cookie Ice Cream","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place heavy cream, milk, sugar and vanilla extract in a medium mixing bowl and stir until well blended.<br>Pour into freezer bowl of an electric ice cream maker.<br>Turn the machine on and freeze until the mixture thickens, about 20-25 minutes; add crushed cookies to the ice cream during the last 5-10 minutes of freezing.<br>Transfer to an air tight container and place in your freezer until firm, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/50945/chocolate-cookie-ice-cream"},{"id":"50941","title":"Icetray Chocolate Base Cheesecakes","ingredients":"yogurt, greek, plain, nonfat<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend the Greek yogurt and sweetener until smooth and set aside.<br>Gently melt your chocolate in the microwave or be a real chef and do it au bain marie.<br>Coat a pre-chilled, clean ice cube tray with some vegetable oil.<br>Let the excess drain out.<br>Using a spoon pour the chocolate into each ice cube mold and make sure to coat the bottom using your spoon.<br>Fill each ice cube mold with the filling.<br>Top with a dollop of chocolate.<br>Place in the freezer for 2-3 hours.<br>To eat, take the tray out of the freezer and remove as you would an ice cube.","url":"https://recipe.bluelayer.org/recipe/50941/icetray-chocolate-base-cheesecakes"},{"id":"50940","title":"Easy Bake Oven Children's Chocolate Cake Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>shortening, vegetable, household, composite","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt.<br>Stir with a wire whisk until blended.<br>With a pastry blender, cut in<br>shortening until evenly distributed and mixture resembles corn meal.<br>Spoon about 1/3 cup of the mixture into each of 11 small containers with<br>tight fitting lids or ziploc bags.<br>Seal containers.<br>Label with date and<br>contents.<br>Store in a cool dry place.<br>Use within 12 weeks.<br>Makes 11 packages Children's Chocolate Cake Mix<br>To Use:<br>1 Pkg Children's Chocolate Cake Mix (above)<br>4 tsp Water<br>Preheat Easy Bake Oven for 15 minutes<br>Preheat Easy Bake Oven 15 minutes<br>To one container of mix add water.<br>Stir with a fork or spoon until blended and smooth.<br>Pour mixture into greased and floured 4 inch round miniature<br>baking pan.<br>Bake for 8 - 10 minutes.<br>Remove from oven and cool in pan on a rack for 5 minutes.<br>Invert onto a<br>small plate and remove pan.<br>When cool frost with Children's Chocolate<br>Frosting if desired.","url":"https://recipe.bluelayer.org/recipe/50940/easy-bake-oven-childrens-chocolate-cake-mix"},{"id":"50939","title":"keto/low carb friendly homemade chocolate peanut butter","ingredients":"peanut butter, smooth style, without salt<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf","directions":"Mix all ingredients together.<br>If using dutch cocoa add less than the required amount.","url":"https://recipe.bluelayer.org/recipe/50939/keto-low-carb-friendly-homemade-chocolate-peanut-butter"},{"id":"50915","title":"Pancake Mix Easy Steamed Buns","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the milk to the pancake mix and mix.<br>As long and the flour and milk blend together it's fine.<br>Don't overmix.<br>Pour the batter into the aluminium foil cups about 70% full.<br>Pour 5 mm - 1 cm of water in a frying pan, and arrange the foil cups in the pan.<br>Cover with a lid, and start heating the frying pan on high heat.<br>When the water comes to a boil, turn the heat down to low and steam for 10 to 12 minutes.<br>Done.<br>Be careful not to let the condensation fall on the bread when you remove the lid off.<br>This is a cocoa version.<br>I added 1-2 tablespoon of cocoa powder, 1 tablespoon sugar and a little vegetable oil (optional) to the basic batter, and steamed the same way.<br>The bread looks like this when it's cut open.<br>So fluffy and light!<br>Add 1 tablespoon condensed milk and 1 tablespoon skim milk powder, and use 160 ml of water instead of milk.<br>The cocoa version above is topped with chocolate chips, and made in mini muffin cups.<br>Chocolate and cocoa do go well together.<br>We've really been in to raisin steamed bread recently in our family.<br>Just mix some raisins into the basic batter.<br>This time the raisins sunk to the bottom.<br>When I divided the dough into 7, water often got into the cups while cooking, so I tried making 8 instead and this worked a lot better.<br>So I recommend making 8 at a time.","url":"https://recipe.bluelayer.org/recipe/50915/pancake-mix-easy-steamed-buns"},{"id":"50914","title":"Classic Whipped Cream Topping","ingredients":"cream, whipped, cream topping, pressurized<br>sugars, granulated","directions":"In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form.<br>With the mixer running, sprinkle with sugar and whip until firm peaks form.<br>Pipe a ribbon or rosettes around the border of the cheesecake or ice the entire top.<br>Variation:<br>Stir in 3 oz (90 g) semisweet chocolate, melted, to create a chocolate version.","url":"https://recipe.bluelayer.org/recipe/50914/classic-whipped-cream-topping"},{"id":"50898","title":"Healthier Samoas","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F<br>In a large mixing bowl, cream together margarine and sugar substitute.<br>Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky.<br>The dough should come together into a soft, not-too-sticky ball.<br>Add in a bit of extra flour if your dough is very sticky.<br>Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.<br>Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.<br>Repeat with remaining dough.<br>Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.<br>Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.<br>Take oven temperature down to 300.<br>Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.<br>Cool on baking sheet, stirring occasionally.<br>Set aside.<br>Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.<br>Spread the topping on cooled cookies, using about 2-3 tsp per cookie.<br>While topping sets up, melt chocolate in a small bowl.<br>Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.<br>Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.<br>Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.<br>Let chocolate set completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50898/healthier-samoas"},{"id":"50892","title":"Oatmeal Carmelitas","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>butter, without salt<br>ice creams, vanilla<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Spray an 8x8 baking dish with cooking spray and set aside.<br>In a large bowl, combine flour, oats, baking soda, salt, brown sugar.<br>Pour in melted butter and mix until combined.<br>Press half of the mixture into the baking dish and bake for 10 minutes.<br>While oatmeal mixture is baking, mix caramel topping and flour in a small bowl until blended.<br>After 10 minutes, remove oatmeal mixture from oven and sprinkle with chocolate chips and drizzle with caramel mixture.<br>Top with remaining oatmeal mixture.<br>Place back in the oven for 15 minutes, until oatmeal mixture is golden brown.<br>Make sure you let it cool for a long while so that it sets properly or youll get a gooey mess!","url":"https://recipe.bluelayer.org/recipe/50892/oatmeal-carmelitas"},{"id":"50890","title":"Peanut Butter Chocolate Crispy Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt the chocolate in a double boiler then stir in the peanut butter.<br>Add peanuts and rice crispies cereal.<br>Spread into a 9x13 inch pan lined with wax paper.<br>Let cool compelely and break or cut into small squares.","url":"https://recipe.bluelayer.org/recipe/50890/peanut-butter-chocolate-crispy-treats"},{"id":"50879","title":"Chocolate Malt Sandwiches","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.<br>Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.<br>With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.<br>Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.<br>Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.<br>Roll out the dough between the parchment sheets to 1/4 inch thick.<br>Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.<br>Reroll the scraps and repeat.<br>(Refrigerate the dough if it gets too soft.)<br>Place the cookies 1 inch apart on the prepared baking sheets.<br>Bake until the cookies are set and no longer shiny, 8 to 10 minutes.<br>Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.<br>Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.<br>Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.<br>Refrigerate until cold, about 25 minutes.<br>Beat with a mixer until thick and spreadable, about 1 minute.<br>Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.<br>Dust with cocoa powder, if desired.<br>Store in the refrigerator up to 5 days.<br>Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/50879/chocolate-malt-sandwiches"},{"id":"50874","title":"Mounds Balls","ingredients":"sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together powdered sugar, coconut and condensed milk.<br>Roll into small balls and refrigerate at least one hour.<br>Melt chocolate in a double boiler and dip cooled coconut balls to coat.<br>Place on parchment paper to let chocolate harden.","url":"https://recipe.bluelayer.org/recipe/50874/mounds-balls"},{"id":"50864","title":"Peanut Butter-Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>shortening, vegetable, household, composite<br>oil, canola<br>peanut butter, smooth style, without salt<br>egg substitute, powder<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.<br>Combine flour, oats, baking soda, and salt in medium bowl.<br>Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy.<br>Add peanut butter, and beat until well combined.<br>Stir together 5 Tbs.<br>water and egg replacer powder in measuring cup.<br>Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.<br>Beat flour mixture into wet mixture, then add chocolate chips and mix until combined.<br>Scoop 1-Tbs.<br>dollops of dough 3 inches apart on ungreased baking sheet.<br>Flatten dough balls to 1/2-inch thickness with fingers.<br>Bake 12 minutes, or until cookies are golden brown and dry on top.<br>Cool on baking sheet 5 minutes, then transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/50864/peanut-butter-oatmeal-cookies"},{"id":"50838","title":"Two Ingredient Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>spices, cinnamon, ground<br>salt, table","directions":"Put water and chocolate into a medium saucepan over medium-low heat and whisk until chocolate is melted.<br>Once homogeneous, pour the mixture into a bowl resting in a shallow pan filled with ice cubes to chill.<br>Whisk the mixture until it thickens (if using an electric mixer, watch carefully because it will thicken much quicker).<br>Once the consistency resembles that of whipped cream, dish into ramekins and either serve immediately or refrigerate until serving.<br>If the consistency is off, just melt and start over again.","url":"https://recipe.bluelayer.org/recipe/50838/two-ingredient-chocolate-mousse"},{"id":"50814","title":"Spiced Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground<br>spices, chili powder<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved.<br>Add the vanilla, cinnamon, chili powder, nutmeg, and cloves.<br>Heat another 5 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/50814/spiced-hot-chocolate"},{"id":"50810","title":"Walnut Brownie Energy Bites","ingredients":"nuts, almonds<br>chocolate, dark, 70-85% cacao solids<br>salt, table<br>dates, deglet noor<br>honey<br>nuts, walnuts, english","directions":"Place almond meal, cacao powder, and salt in a large mixing bowl.<br>Mix well.<br>Add dates and honey, and mix well.<br>Add crushed walnuts and mix.<br>Line a loaf or square pan with parchment paper or plastic wrap.<br>Press mixture into bottom of pan.<br>Enjoy immediately, or chill for a firmer texture.<br>PER SERVING: 109 cal, 49% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 28mg sodium.","url":"https://recipe.bluelayer.org/recipe/50810/walnut-brownie-energy-bites"},{"id":"50808","title":"Homemade Chocolate Cherry Almond Butter","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>salt, table<br>cocoa, dry powder, unsweetened<br>oil, canola","directions":"Add almonds to a food processor and blend until smooth.<br>Add in the rest of the ingredients, ending by streaming in the canola oil.<br>Pulse to combine.<br>Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/50808/homemade-chocolate-cherry-almond-butter"},{"id":"50805","title":"Chocolate Chess Pieces","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Chop 24 ounces semisweet chocolate; microwave three-quarters of the chocolate in 30-second intervals, stirring until melted.<br>Add the remaining chocolate; stir until smooth.<br>Fill 2 molds with the chocolate using a piping bag; scrape off the excess.<br>Freeze 15 minutes, then pop out the pieces.<br>Glue the halves together with melted chocolate.<br>Repeat with 24 ounces white chocolate, microwaving at 20-second intervals.<br>Repeat as necessary until the set is complete.<br>Wrap in plastic and freeze until ready to play.","url":"https://recipe.bluelayer.org/recipe/50805/chocolate-chess-pieces"},{"id":"50795","title":"Easy, Easy English Toffee","ingredients":"sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large skillet, melt butter on med.<br>high heat.<br>**Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.<br>Add sugar and stir until dissolved into the butter.<br>Add water, pouring it all over the pan.<br>Bring to a full, frothy boil.<br>At full boil, cook 1 minute then add slivered almonds.<br>Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle.<br>As you stir, angle the handle of your spoon down as low as you can to have few air bubbles.<br>Cook this mixture until it is the color of the inverted peanut butter jar.<br>**Important** It will brown fast in the end, so don't let it get too dark).<br>Pour into a 9 X 13 pan.<br>(you could use disposable aluminum pans also).<br>Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.<br>Place on wax paper.<br>Topping:.<br>Microwave chocolate for 1 minute on high.<br>(be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook).<br>If a few seconds more are needed to melt completely, do so in small increments.<br>Coat toffee with chocolate (like frosting) and top with slivered almonds.<br>I only cover one side but you can do both if desired.<br>Lightly press down almonds to make sure they stick to the chocolate.<br>Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).<br>Break into pieces after it has hardened and store in a covered container.<br>Variations: Use different kinds of chips.<br>(mint, white, dark, milk chocolate).","url":"https://recipe.bluelayer.org/recipe/50795/easy-easy-english-toffee"},{"id":"50794","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"Scald cream.<br>Remove from heat; stir in chocolate.","url":"https://recipe.bluelayer.org/recipe/50794/chocolate-ganache"},{"id":"50789","title":"Berries, Basil, and Balsamic","ingredients":"goji berries, dried<br>syrup, maple, canadian<br>spices, basil, dried<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Use strawberries, blackberries, blueberries, and rasberries.<br>Wash berries.<br>Cut up strawberries.<br>Mix berries.<br>Cut up basil and mix with berries.<br>Mix 3 tbsp balsamic syrup with berries and basil.<br>Put in 3 individual bowls.<br>Put whipped cream on top.<br>Drizzle some balsamic syrup over whipped cream.<br>And add shaved chocolate.<br>Note: If you can't find balsamic syrup you can make it by reducing balsamic vinegar with a little sweetener.","url":"https://recipe.bluelayer.org/recipe/50789/berries-basil-and-balsamic"},{"id":"50768","title":"No-Bake Caramel Slice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>apricots, dried, sulfured, uncooked<br>raisins, seeded<br>nuts, almonds<br>candies, caramels<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.<br>Combine rice bubbles, apricots, sultanas and almond in a large bowl.<br>Place the caramello chocolate and cream in a saucepan.<br>Stir over low heat until melted and smooth.<br>Stir through the rice bubble mixture.<br>Spoon the mixture into the prepared pan and press firmly to smooth the surface.<br>Place in the fridge for 3-4 hours, or until firm.<br>Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.<br>Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.<br>Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/50768/no-bake-caramel-slice"},{"id":"50759","title":"Caramel Chocolate Tarts","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>butter, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"preheat oven to moderate.<br>grease 2 twelve hole mini muffin pans.<br>blend or process flour butter and sugar until ingredients just come together.<br>press level tbsps of mixture into each hole in pan to make bases<br>bake in oven about 10 min or til lightly browned.<br>combine condensed milk, extra butter and syrup in saucepan.<br>stir until smooth don't boil.<br>pour hot caramel filling over hot bases.<br>return to oven about 3 minute.<br>or til caramel begins to brown around edges.<br>stand 2 min using a knife gently remove tarts from pans cool.<br>spread top of cooled tarts with melted chocolate stand til set.<br>refrigerate covered.","url":"https://recipe.bluelayer.org/recipe/50759/caramel-chocolate-tarts"},{"id":"50743","title":"Orange, Ginger & Almond Chocolates","ingredients":"nuts, almonds<br>orange juice, raw<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Chop Almonds, Orange peel and Ginger into small pieces.<br>Melt White Chocolate.<br>Add Almonds, Orange and Ginger to melted chocolate and drop small piles onto foiled tray, refrigerate till set.<br>Melt dark chocolate and dip the chocolate drops into dark chocolate using dipping utensil or 2 forks and allow excess to drain off.<br>Place chocolate in fridge to set.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/50743/orange-ginger-almond-chocolates"},{"id":"50740","title":"Marie Burwell Hunt's English Brittle","ingredients":"sugars, granulated<br>butter, without salt<br>nuts, almonds<br>candies, semisweet chocolate","directions":"Melt the butter over low heat, then add the sugar and stir until the sugar has dissolved.<br>When the butter-sugar mixture turns brown and melted, carefully pour it into a greased baking pan that has been sprinkled with some of the chopped almonds.<br>When this has cooled completely melt the chocolate and pour this over the top, then sprinkle with the remaining nuts.<br>Let this stand until it has completely cooled and is brittle.<br>Then break up into small pieces.","url":"https://recipe.bluelayer.org/recipe/50740/marie-burwell-hunts-english-brittle"},{"id":"50728","title":"Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, powdered<br>vanilla extract","directions":"In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners sugar, and vanilla.<br>Mix for about 1 minute, or until a creamy consistency is achieved.<br>Youll know its ready when you can form stiff peaks using a spatula.<br>For best results, whipped cream should be used on the same day it is made.<br>Try this with Chocolate Cream Pie (page 102), Chocolate-Raspberry Delight Pie (page 107), and Candyland Pie (page 137).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 1/4 cup cooled Hot Fudge Sauce (page 191) to the basic whipped cream ingredients and prepare as directed.<br>Try this with Ultimate Banana Split Pie (page 133) and Smores Delight Pie (page 145).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 1/2 cup Marshmallow Fluff to the basic whipped cream ingredients and prepare as directed.<br>Try this with CoffeeHeath Bar Crunch Pie (page 118).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 2 tablespoons Kahlua (or more to taste) to the basic whipped cream ingredients and prepare as directed.<br>Try this with Maple Pumpkin Pie with Pecan Streusel (page 62), and Maple Walnut Pie (page 90).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 1/2 cup maple syrup (or more to taste) to the basic whipped cream ingredients and prepare as directed.<br>Achieving the correct whipped cream consistency is the trick to a perfect cream pie.<br>Theres an easy way to determine exactly when your cream has reached this just-right consistency: Pull your whisk attachment (or a spatula) straight up out of the creamthe peak of the cream should hold its shape and stick tightly to the whisk.<br>Once you have achieved these stiff peaks, stop beating immediately.<br>Continuing to beat the cream after this point will cause it to separate and curdle.","url":"https://recipe.bluelayer.org/recipe/50728/whipped-cream"},{"id":"50714","title":"Caramel Cookies Topped With Melted Chocolate","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream 2/3 cup softened oleo, white sugar &amp; flour and press into a 9\" square pan.<br>Bake for 20 minutes in @350 pre heated oven.<br>In a sauce pan combine 1/2 c butter, the brown sugar, light corn syrup &amp; sweetened condensed milk.<br>Bring to boil and boil 5 minute<br>Remove from heat and beat with a wooden spoon for 3 minute Pour over baked crust.<br>Cool until begins to firm up.<br>Heat chip in microwave for 1 min and stir.<br>Then at 20 sec intervals until melted.<br>Pour over carmel layer and chill.","url":"https://recipe.bluelayer.org/recipe/50714/caramel-cookies-topped-with-melted-chocolate"},{"id":"50713","title":"No-Bake Chewy Granola Bars","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>beverages, protein powder whey based<br>seeds, flaxseed<br>sugars, brown<br>peanut butter, smooth style, without salt<br>honey<br>mini semi-sweet chocolate baking chips,","directions":"Grind 1/3 of the oats in a blender.<br>Combine ground oats, whole oats, crisp rice cereal, protein powder, and ground flax seed in a bowl.<br>In a microwave safe bowl, mix together brown sugar, peanut butter, and honey.<br>Heat in the microwave for 30 seconds.<br>Take the bowl out of the microwave and stir it up.<br>Then heat it again in the microwave for another 15-30 seconds or until everything is melted and combined.<br>Pour liquid mixture into dry mixture and stir to combine.<br>Add chocolate chips and stir again.<br>Press mixture into an 8x8 square dish that has been lined with parchment paper (with about 6 inches overhang on each side).<br>Press down pretty hard using the parchment paper (over the top).<br>Pop in the fridge for at least an hour.<br>Cut into your preferred size bars and wrap individually in plastic wrap.<br>Keep them in a plastic bag in the fridge for easy and quick on-the-go snacking.","url":"https://recipe.bluelayer.org/recipe/50713/no-bake-chewy-granola-bars"},{"id":"50712","title":"Chocolate Coconut Crunch","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine chocolate and condensed milk in a bowl and microwave for 30 seconds or until melted.<br>Stir until smooth.<br>Combine coconut and Special K in a 8x8 pan.<br>Add chcolate mixture and stir until well mixed.<br>Wait 20 minutes until set, or just grab a spoon and dig in like we did!","url":"https://recipe.bluelayer.org/recipe/50712/chocolate-coconut-crunch"},{"id":"50707","title":"Special K No-Bake Cookie Bars","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>mini semi-sweet chocolate baking chips,","directions":"Boil the syrup and sugar together in a medium/large pot.<br>As soon as it comes to a boil remove it from the heat and stir in peanut butter.<br>Add vanilla (or banana) extract and mix to combine.<br>Then gently stir in the cereal until well combined.<br>Blend in the mini chocolate chips.<br>Stir just a little so they dont completely blend.<br>Spread into a greased 9x11 pan.<br>Refrigerate until firm.<br>Cut into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/50707/special-k-no-bake-cookie-bars"},{"id":"50697","title":"Red, white and blue trail mix","ingredients":"nuts, almonds<br>blueberries, raw<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Mix everything together in a ziplock bag.<br>Shake well.","url":"https://recipe.bluelayer.org/recipe/50697/red-white-and-blue-trail-mix"},{"id":"50681","title":"Chocolate Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, parmesan, hard<br>sugars, granulated<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Place the can of coconut milk in the refrigerator for 24 hours.<br>Do not open or shake the can.<br>Dont touch it!<br>The next day: In a large mixing bowl add cream cheese and sugar; beat until combined.<br>Add vanilla extract and beat until incorporated.<br>This next step is very important.<br>Spoon out the coconut cream from the top of the can of coconut milk and place it in the cream cheese mixture and beat until light and fluffy.<br>NOTE: do not use the liquid from the can of coconut milk.<br>You just want the solids from the can.<br>You should have about a 1/2 cup of liquid coconut milk left over.<br>Discard it or use for another purpose.<br>Beat in cocoa powder, until light and fluffy.<br>You may have to scrape down the sides of the bowl a few times.<br>Taste to see if you need more sugar or cocoa powder.<br>Evenly divide into 4 cups and serve!<br>You can also top with fresh berries!","url":"https://recipe.bluelayer.org/recipe/50681/chocolate-mousse"},{"id":"50680","title":"Low Calorie Vanilla Ice Cream with Milk and Skim Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract","directions":"Warm the milk in the microwave without letting it boil.<br>Add the sugar and skim milk to dissolve.<br>Once slightly cooled, add the vanilla essence.<br>Chill in the freezer to finish.<br>The ice cream won't turn out too hard if you mix it midway.<br>Rum Raisin: Mix in some rum raisin in Step 3.<br>Coffee and Walnuts: Mix in some crushed walnuts and instant coffee in Step 3.<br>Dissolve the coffee with a little hot water if it's difficult to mix.<br>Jam: Mix in the jam when the ice cream has half-hardened in the freezer.<br>You can also try mixing in some chocolate spread or peanuts butter<br>Mix in at Step 2 if you want it to be mixed evenly.<br>Honey and Maple Syrup: Change sugar to honey or maple syrup.<br>Please adjust the amount, since the level of sweetness is honey &gt; sugar &gt; maple syrup.<br>Black Tea (easy variation): Add 2-3 tea bags into the mixture in Step 1 and warm.<br>Let sit for 5 minutes, then move to Step 2.<br>Here, I dissolved small amounts of matcha in warmed milk and mixed it into the ice cream.<br>Delicious!<br>Rocky Road-Style: Dissolve some powdered chocolate in milk and stir into the mixture.<br>Chill for 2 hours in the freezer, then mix in the chopped marshmallow and crushed almonds.","url":"https://recipe.bluelayer.org/recipe/50680/low-calorie-vanilla-ice-cream-with-milk-and-skim-milk"},{"id":"50661","title":"Posh fridge cake recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrup, maple, canadian<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>nuts, pistachio nuts, raw<br>raspberries, raw<br>blueberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.<br>Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.<br>Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix.<br>Spoon into the paper lined tin and press into an even layer.<br>Sprinkle with the remaining nuts and fruit.<br>Chill for 3 hours until firm.<br>To finish, drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set.<br>Lift the cake out of the tin, peel away the paper and cut into small squares.<br>Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon.<br>Keep in the fridge and eat within 2 days.","url":"https://recipe.bluelayer.org/recipe/50661/posh-fridge-cake-recipe"},{"id":"50657","title":"White Chocolate and Maple Rice Krispie Squares","ingredients":"butter, without salt<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Line an 8x8inch pan with baking paper and set aside.<br>Melt the butter in a pan over a low heat.<br>Add the marshmallows and stir until melted.<br>Break up the white chocolate, add it and stir until melted.<br>Remove from the heat.<br>Stir in the maple syrup.<br>Add the rice krispies and mix them in.<br>Press into the prepared pan using a greased spatula to achieve a smooth top.<br>Put in the fridge to chill and set, around 10 minutes.","url":"https://recipe.bluelayer.org/recipe/50657/white-chocolate-and-maple-rice-krispie-squares"},{"id":"50651","title":"Chocolate Raspberry Layer Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>butter, without salt<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"For Base: Preheat oven to 375 degrees.<br>Spray a 9 inch square cake pan with non-stick cooking spray.<br>Combine flour&amp; icing sugar;cut in butter until mixture is crumbly.<br>Press firmly into greased pan.<br>Bake at 375 for 15-18 minutes, or until golden.<br>For Filling: Spread jam on warm crust.<br>Melt white chocolate chips as directed on package.<br>Beat cream cheese and cream in small mixer bowl.<br>Add melted white chocolate,beating until smooth.<br>Mix well.<br>Spread evenly over jam.<br>Chill to set, about one hour.<br>For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.<br>Spread over filling.<br>Chill until set.","url":"https://recipe.bluelayer.org/recipe/50651/chocolate-raspberry-layer-bars"},{"id":"50648","title":"Salted Butter Caramels","ingredients":"oil, olive, salad or cooking<br>cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>honey<br>butter, without salt<br>vanilla extract<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.<br>With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.<br>Set aside.<br>In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.<br>Add the sugar, corn syrup, and honey and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).<br>Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.<br>Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally, until it registers 257F on the thermometer (about 15 minutes).<br>Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.<br>Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).<br>With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.<br>Remove the candy from the pan by by lifting out the foil; invert the caramel onto the cutting board and peel the foil off of the caramel.<br>Cut the caramel into eight 1-inch-wide strips, then cut each strip into four pieces.<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Place a caramel into the tempered chocolate, coating it completely.<br>With a dipper or fork remove the caramel from the chocolate, carefully shake off the excess chocolate, and slide the caramel off the dipper onto the paper.<br>After dipping 4 caramels, sprinkle the center of the top of each with a pinch of sea salt.<br>Let the caramels set up at room temperature, or chill in the refrigerator for 15 minutes.<br>In a tightly covered container between layers of waxed paper, the caramels will keep for 1 month at room temperature.","url":"https://recipe.bluelayer.org/recipe/50648/salted-butter-caramels"},{"id":"50631","title":"Grandma Bessie Wardle's No-Bake Chocolate Cookies","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>nuts, walnuts, english<br>peanut butter, smooth style, without salt","directions":"Mix cocoa, sugar, butter, and evaporated milk together and bring to a boil.<br>Boil for 1 minute.<br>Add nuts, coconut and oats to mixture and stir well (or add 3/4 c peanut butter with oats instead of nuts and coconut).<br>Grease cookie sheet and drop mixture by heaping tablespoon and let set.","url":"https://recipe.bluelayer.org/recipe/50631/grandma-bessie-wardles-no-bake-chocolate-cookies"},{"id":"50588","title":"Thin and Chewy Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F and line 3 half sheet pans with Silpats.<br>In a medium bowl, sift together flour, baking soda, and salt; set aside.<br>In the bowl of a stand mixer, cream butter, granulated sugar, and light brown sugar together until light and fluffy.<br>Add corn syrup and milk; beat well and scrape down the sides of the bowl.<br>Add vanilla extract; beat well.<br>On low speed, gradually add dry ingredients and mix on low until combined.<br>Add mini chips and mix on low for 5 seconds.<br>Remove bowl from mixer and check to see all the ingredients are combined well; use a silicone spatula to finish mixing if needed.<br>Use a #50 scoop (1 tablespoon) to portion 12 balls of dough evenly about 2 inches apart onto lined sheet pans.<br>Chill dough on sheet pans in fridge for at least 10 minutes before baking.<br>Bake one sheet pan at a time, for 812 minutes or until edges just begin to turn brown (check early).<br>Remove sheet pan from oven and wait 35 minutes before transferring cookies to a rack to cool completely.<br>Recipe adapted from CookWise by Shirley O. Corriher.","url":"https://recipe.bluelayer.org/recipe/50588/thin-and-chewy-chocolate-chip-cookies"},{"id":"50582","title":"Light Chocolate Brownies","ingredients":"oil, corn, peanut, and olive<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>egg substitute, powder<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english","directions":"Heat oven to 350F (180C).<br>Lightly spray 8-inch square baking pan with light vegetable cooking spray.<br>In medium saucepan over low heat, melt spread.<br>Add sugar; stir until well blended.<br>Remove from heat; stir in cocoa and vanilla.<br>Add egg substitute, stir to blend.<br>Stir in flour and walnuts if needed.<br>Pour batter into prepared pan.<br>Bake 25 minutes or until edges begin to pull away from sides of pan.<br>Cool in pan on wire rack.<br>Sprinkle with powdered sugar over top.<br>Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/50582/light-chocolate-brownies"},{"id":"50580","title":"White Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>chocolate, dark, 70-85% cacao solids","directions":"Add the cream and butter to a small saucepan.<br>Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).<br>Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.<br>Stir in the vanilla and creme de cacao; serve warm or at room temperature.<br>**White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.<br>**White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.","url":"https://recipe.bluelayer.org/recipe/50580/white-chocolate-sauce"},{"id":"50575","title":"Delicious Chocolate Dessert (Dairy-Free)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cornstarch<br>sugars, brown<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, combine soymilk, cornstarch, brown sugar, vanilla and salt with a whisk.<br>Heat over medium heat, stirring constantly, until mixture comes to a boil and thickens.<br>Remove from heat and stir in chocolate chips.<br>Keeping stirring until the chocolate chips have melted into the pudding.<br>Cool for 5 minutes and then put into whatever you wish to chill it in, and refrigerate for several hours.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/50575/delicious-chocolate-dessert-dairy-free"},{"id":"50573","title":"Chocolate Spread","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, hazelnuts or filberts","directions":"Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.<br>Stir until the chocolate has just melted, then remove from the heat and stir through the ground hazelnuts.<br>Leave to cool until smooth enough to spread.","url":"https://recipe.bluelayer.org/recipe/50573/chocolate-spread"},{"id":"50566","title":"White Chocolate Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>milk, buttermilk, fluid, cultured, lowfat<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees F. Line a large baking pan with parchment paper or a Silpat mat.<br>Set aside.<br>In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and baking soda.<br>Whisk to combine.<br>Pour in the buttermilk and melted butter, stirring to ensure that there are no lumps.<br>Gently fold in white chocolate chips.<br>Drop dough by spoonfuls onto prepared baking pan.<br>Bake for 1012 minutes, or until biscuits are slightly golden brown and firm.<br>Remove from oven and let cool for 10 minutes on pan, then move to a wire rack to cool completely.<br>To make the glaze, whisk together powdered sugar and heavy cream in a large bowl.<br>Drizzle over cooled biscuits.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/50566/white-chocolate-cinnamon-biscuits"},{"id":"50543","title":"Cabernet Truffles Recipe","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"* The better the wine, the better the truffles.<br>In a small saucepan, bring butter and cream to a simmer.<br>Remove pan from heat, add in chocolate.<br>Stir till chocolate melts and mix is smooth.<br>Transfer mix to a bowl and chill till hard.<br>Using a tsp.<br>or possibly melon baller, form mix into balls about 1-inch in diameter.<br>Roll balls in walnuts or possibly cocoa pwdr.<br>Store truffles in refrigerator, but allow to stand about 20 min at room temperature before serving.<br>Makes about 20 truffles.<br>Lastsfor about a week covered in the refrigerator and freezes well, too.<br>Carl's<br>Comments: I prefer the melon baller because it makes such uniformly round shapes.<br>I also use the walnuts rather than cocoa pwdr, smashing the walnuts till they are about the same size as finely minced garlic.<br>Don't attempt to operate a motor vehicle or possibly use heavy equipment after scarfing a plate of these!<br>!<br>Serving Suggestion: Open a bottle of your finest Cabernet to make the truffles.<br>Vacu-Vin the bottle and save it to accompany the truffles when they're ready to eat.<br>This is one of the greatest taste treats of the century, folks.<br>Also try adding some thin slices of asiago cheese along with some apple, pear, and nectarine slices to your serving plate!<br>!<br>Credit Where It's Due Department: The above recipe from Cakebread Cellars","url":"https://recipe.bluelayer.org/recipe/50543/cabernet-truffles-recipe"},{"id":"50540","title":"Easy Chocolate Marbled Walnut Bread","ingredients":"water, bottled, generic<br>vanilla extract<br>salt, table<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients except the chocolate chips and nuts into the pan of your bread machine, in the order listed above.<br>Use the \"raisin bread\" setting, if possible, with a light crust.<br>The doughball should be smooth, not sticky.<br>Adjust by adding a little water or flour if necessary.<br>Add chips and nuts at the \"add raisin\" signal, or approximately 3 minutes before the end of the second kneading.<br>Makes 1-1/2 loaf.","url":"https://recipe.bluelayer.org/recipe/50540/easy-chocolate-marbled-walnut-bread"},{"id":"50539","title":"Black Forest Ice Cream Shake","ingredients":"ice creams, chocolate<br>cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the pint of chocolate ice cream on the counter to soften (about 10 minutes).<br>Place the softened ice cream, cherries, milk, and chocolate chips in a blender.<br>Blend on high speed until very smooth.","url":"https://recipe.bluelayer.org/recipe/50539/black-forest-ice-cream-shake"},{"id":"50536","title":"Rich Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>salt, table<br>sugars, powdered<br>vanilla extract<br>butter, salted","directions":"Pulse both types of chocolate chips in a food processor until the largest pieces are about half their original size.<br>Cut butter into 1-Tablespoon-sized chunks in preparation for later step.<br>In a heavy pan, heat cream with corn syrup and salt on stove until the mixture begins to steam, stirring constantly.<br>Transfer hot cream mixture from pan into a heatproof cup-measure.<br>With your food processor running on low speed, slowly drizzle the cream in and process for 60-90 seconds, or until chocolate is melted.<br>Add half the powdered sugar and all of the vanilla and continue to process until smooth.<br>Then, with processor still running, add the pieces of butter one at a time, waiting until each piece is fully incorporated before adding the next.<br>Transfer to a mixing bowl and beat on medium speed to help it cool and become a more spreadable texture.<br>Slowly add the remaining powdered sugar, until desired consistency is reached.<br>Can be used for decorations with a spatula or piped from a bag.<br>Stiffens when chilled.<br>The 12-serving size of this recipe makes enough to generously cover a 9-inch layer cake, plus piped edges.","url":"https://recipe.bluelayer.org/recipe/50536/rich-chocolate-buttercream"},{"id":"50527","title":"Banana Chocolate Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>nuts, pecans<br>peanut butter, smooth style, without salt<br>sweetener, syrup, agave<br>raisins, seeded<br>bananas, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.<br>Sprinkle oats, coconut, sunflower seeds, almonds, and pecans on baking sheet.<br>Bake 10 minutes, stirring every 2 to 3 minutes until shredded coconut is browning.<br>Set aside to cool.<br>Meanwhile, in a medium saucepan over medium heat, melt the peanut butter and agave syrup and stir to combine.<br>Let cool 5 minutes.<br>In a large bowl, combine all ingredients and toss to distribute peanut butter mixture.<br>Some of the chocolate will melt as you combine.<br>You may choose to press the granola out onto the baking sheet at this point if you are trying to make bars.<br>Otherwise, crumble and store in airtight jars.","url":"https://recipe.bluelayer.org/recipe/50527/banana-chocolate-granola"},{"id":"50525","title":"Eggless Moist Chocolate Cake","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>vinegar, distilled<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Preheat oven to 350 degrees.<br>Combine flour, sugar, cocoa powder, baking soda and salt in a bowl and mix well.<br>Make three holes in mixture for next three liquid ingredients.<br>Pour vanilla into 1st hole, vinegar into 2nd and oil into 3rd.<br>Pour cold water over all.<br>Mix with fork or wire wisk just until well blended.<br>Pour into two 9 inch pans coated with cooking spray.<br>Bake for 25 - 30 minutes.<br>Cool completely in pans on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50525/eggless-moist-chocolate-cake"},{"id":"50521","title":"Fudge Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light","directions":"In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well.<br>Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.<br>Notes about the recipe: Why buy these when they're so easy to make.<br>And the kids can do it themselves, as long as you clean up the counter afterwards.<br>Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer.<br>I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer.<br>We didn't have air conditioning so this was the alternative.","url":"https://recipe.bluelayer.org/recipe/50521/fudge-pops"},{"id":"50514","title":"Chewy Chocolate Pecan Cookies","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl beat together the butter and sugars until creamy.<br>Add in the vanilla and mix until combined.<br>Mix in the flour, cocoa powder and baking soda and mix until just combined, then fold in the pecans and chocolate chips.<br>Refrigerate the dough for 30-60 minutes before baking.<br>Preheat oven to 325 F.<br>When the dough is done chilling scoop by the tablespoonful onto a baking sheet that youve lined with parchment paper or a Silpat.<br>Bake at 325 F for 10-12 minutes.<br>Then remove from the oven and let them cool completely before serving or else youll have a doughy sticky mess to contend with!","url":"https://recipe.bluelayer.org/recipe/50514/chewy-chocolate-pecan-cookies"},{"id":"50496","title":"Chocolate Chili Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>spices, chili powder","directions":"Combine chocolate, cream, butter and chili pepper in a heavy sauce pan.<br>Cook over very low heat until all the chocolate is melted and the mixture is smooth.<br>Serve warm or cold.<br>Can be refrigerated for up to 2 weeks and gently reheated.","url":"https://recipe.bluelayer.org/recipe/50496/chocolate-chili-sauce"},{"id":"50481","title":"Lemon Chia Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>seeds, chia seeds, dried<br>lemon juice, raw<br>vanilla extract<br>nuts, walnuts, english","directions":"Melt chocolate chips in a saucepan over low heat.<br>Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate.<br>Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top.<br>Freeze in freezer until firm but not hardened; cut into squares to serve.<br>Store in freezer.","url":"https://recipe.bluelayer.org/recipe/50481/lemon-chia-fudge"},{"id":"50479","title":"Chocolate Chip Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>shortening, vegetable, household, composite<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, baking soda, salt and both sugars in very large bowl.<br>Mix in shortening with fingers.<br>Stir in pecans and chocolate chips.<br>Store in airtight container in cool, dry place 6 months.<br>For longer storage, refrigerate or freeze.","url":"https://recipe.bluelayer.org/recipe/50479/chocolate-chip-cookie-mix"},{"id":"50472","title":"Instant Chocolate Oatmeal With Cinnamon","ingredients":"oats<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Combine the oatmeal, hot cocoa mix and dry milk powder together.<br>(add ground cinnamon and ginger if using).<br>Add the boiling water and microwave for about 20 seconds, or until bubbly (keep your eyes peeled, you would'nt want it boiling over).<br>If you're using quick-cooking oats, increase the cooking time to 1 minute.<br>Give it a quick stir and let it rest/sit for 30 seconds.<br>delicious (to me, at least)!","url":"https://recipe.bluelayer.org/recipe/50472/instant-chocolate-oatmeal-with-cinnamon"},{"id":"50470","title":"Hot Chocolate With Pink Peppermint Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>peppermint, fresh<br>sugars, powdered<br>peppermint, fresh<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>candies, semisweet chocolate<br>chocolate, dark, 70-85% cacao solids<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"This recipe can also be made with white chocolate.<br>Simply substitute white chocolate and leave out the coffee.<br>Beat the cream, pulverized peppermints and sugar untill stiff peaks form.<br>Pipe or spoon onto a parchment paper lined baking sheet, sprinkle with the crushed peppermints, and freeze until firm, about 20 minutes.<br>Heat the milk and salt for the hot chocolate in a saucepan over medium heat until steam begins to rise.<br>Whisk in the remaining ingredients until smooth.<br>Ladle into mugs and top with a rosette of frozen whipped cream.<br>Doubling the whipped cream will give you quite a few rosettes to keep in the freezer until needed.<br>Store them in an airtight container and try to use them within 2 or 3 weeks.","url":"https://recipe.bluelayer.org/recipe/50470/hot-chocolate-with-pink-peppermint-whipped-cream"},{"id":"50462","title":"Chocolate Cherry Creams","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>nuts, walnuts, english<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate and milk over low heat.<br>Remove from heat.<br>Stir in powdered sugar, nuts and cherries, mix well.<br>Chill until cool enough to handle.<br>Shape into 1-inch balls and roll in nuts or coconut.<br>Chill at least 4 hours.<br>Keep chilled.","url":"https://recipe.bluelayer.org/recipe/50462/chocolate-cherry-creams"},{"id":"50460","title":"Chocolate and Marshmallow Fluff Ice Cream with Dark Chocolate Chunks","ingredients":"cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"In a bowl, whisk together cream, milk, chocolate syrup and sugar until smooth and combined.<br>Pour into ice cream maker and churn according to manufacturers instructions.<br>Pour chocolate pieces into maker, again following manufacturers instructions (mine were mixed in the last 5 minutes of churning).<br>Pour ice cream into a freezer safe bowl.<br>Gently fold in marshmallow fluff.<br>Dont mix in completely, you want to see it streaked.<br>Cover and freeze until serving.<br>Makes about 1 quart.","url":"https://recipe.bluelayer.org/recipe/50460/chocolate-and-marshmallow-fluff-ice-cream-with-dark-chocolate-chunks"},{"id":"50457","title":"White Chocolate Cream Cheese Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>butter, without salt<br>vanilla extract<br>lemon juice, raw","directions":"Coarsely chop the chocolate and melt in a double boiler over 160F water.<br>Don't allow the water to touch the bottom of the bowl.<br>Stir the chocolate until smooth, 10 minutes or so.<br>OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.<br>Allow chocolate to cool.<br>In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.<br>Beat in the butter, vanilla and optional lemon juice.","url":"https://recipe.bluelayer.org/recipe/50457/white-chocolate-cream-cheese-buttercream"},{"id":"50441","title":"Sharon's No-Bake Granola Bars","ingredients":"oats<br>cereals ready-to-eat, granola, homemade<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>cranberries, dried, sweetened<br>seeds, flaxseed<br>peanut butter, smooth style, without salt<br>honey<br>sugars, brown","directions":"Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.<br>Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes.<br>Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended.<br>Press mixture firmly into 9x13-inch pan.<br>Cut into 16 bars.","url":"https://recipe.bluelayer.org/recipe/50441/sharons-no-bake-granola-bars"},{"id":"50434","title":"Chocolate Bit Cookies","ingredients":"butter, without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and sugar in a medium bowl.<br>Beat in condensed milk.<br>Cream until the mixture is light and fluffy.<br>Sift flour and baking powder.<br>Stir into butter mixture, along with the choc bits.<br>Roll tablespoons of mixture into balls.<br>Place on a lined oven tray.<br>Press the biscuits down to flatten.<br>Bake at 190C for 15 minutes, or until golden brown.<br>Allow to cool, then drizzle with melted chocolate buttons.","url":"https://recipe.bluelayer.org/recipe/50434/chocolate-bit-cookies"},{"id":"50427","title":"Easiest Ice Cream Ever!","ingredients":"cream, whipped, cream topping, pressurized<br>milk, canned, condensed, sweetened","directions":"Beat the whipping cream until it form soft peaks<br>Fold in the condensed milk<br>You can add anything you like into the ice cream(example:Avocado,chocolate,banana)<br>Pour it into a container and let it freeze in the freezer","url":"https://recipe.bluelayer.org/recipe/50427/easiest-ice-cream-ever"},{"id":"50421","title":"Krispy Pops","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate","directions":"Melt butter in a large pot on low heat.<br>Add marshmallows, stir until combined and melted.<br>Remove from heat, stir in cereal until well-coated.<br>Spray a 9 by 13 inch pan and spatula with cooking spray and use a sprayed spatula to spread the mixture in the pan.<br>When cool, cut in about 1 1/2-inch squares.<br>Form each square into desired shape, using fingers to press.<br>Insert a popsicle stick in the end, pressing krispy treats around the stick.<br>Put in the freezer until cool.<br>Dip in melted candy coating or almond bark, shaking the excess off gently.<br>Decorate as desired.<br>Insert into styrofoam to set up.","url":"https://recipe.bluelayer.org/recipe/50421/krispy-pops"},{"id":"50409","title":"Whole Wheat Vegan Chocolate Zucchini Mini Muffins","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>squash, summer, zucchini, includes skin, raw","directions":"Preheat oven to 350F<br>Grease mini muffin pan.<br>Mix ground flax seed and water and set to the side.<br>Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.<br>In a separate bowl, cream flax seed mixture with applesauce and sugar.<br>Add in almond milk, vanilla, zucchini.<br>Stir until evenly combined.<br>Add wet mixture to dry flour mixture and mix well.<br>Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/50409/whole-wheat-vegan-chocolate-zucchini-mini-muffins"},{"id":"50400","title":"Fluffy Strawberry Steamed Bread","ingredients":"raspberries, raw<br>sugars, granulated<br>wheat flour, white, cake, enriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"Add the sugar for raspberries to the frozen raspberries and simmer until most of the moisture is reduced.<br>You're only going to use 50 g, so use the leftovers however you would like.<br>In a bowl, combine 50 g of the raspberry jam you just made, the sugar, the vegetable oil, and the milk and mix well.<br>Next, mix together the flour and baking soda and sift them in.<br>Mix well.<br>Line the ramekins with paper cups, and pour in the batter.<br>Steam over strong heat for 10 minutes and they are done.<br>I've posted many recipes for steamed bread includingchocolate version.<br>The next day they are still moist, so you can pack these in your bentos.","url":"https://recipe.bluelayer.org/recipe/50400/fluffy-strawberry-steamed-bread"},{"id":"50395","title":"Buttery Chocolate Nut Toffee","ingredients":"sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"in 2 qt saucepan combine sugar and butter.<br>cook over low heat stirring occaionally, until candy thermometer reaches 300*F (149*C) or a small amount of mixture dropped into ice water forms brittle strands 25-30 minutes.<br>spread on waxed paper-lined 15x10x1in jelly roll pan.<br>sprinkle chocolate chips over hot candy, let stand 5 minutes.<br>spread melted chocolate evenly over candy.<br>sprinkle with nuts, cool completely, break into pieces.<br>serve.","url":"https://recipe.bluelayer.org/recipe/50395/buttery-chocolate-nut-toffee"},{"id":"50379","title":"Magic Shell Chocolate Ice Cream Topping (Copycat)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table","directions":"Melt ingredients together over low heat or in microwave on medium power in 30 second increments, stirring until melted, and pour over ice cream.","url":"https://recipe.bluelayer.org/recipe/50379/magic-shell-chocolate-ice-cream-topping-copycat"},{"id":"50343","title":"High Fiber Chocolate Zucchini Muffins","ingredients":"squash, summer, zucchini, includes skin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>sugars, brown<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Combine all dry ingredients in medium bowl.<br>In large bowl combine, eggbeaters, pumpkin, apple sauce and 1/4 cup water until blended.<br>Combine contents of both bowls.<br>Add zucchini and chips.<br>Spray 12 cup muffin pan with nonstick spray.<br>Evenly distribute cake mixture among cups.<br>Bake 20 to 25 minutes (until toothpick comes out clean when poked in center).","url":"https://recipe.bluelayer.org/recipe/50343/high-fiber-chocolate-zucchini-muffins"},{"id":"50330","title":"Momma's peanut butter chocolate chip pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"Mix all ingredients in a mixing bowl, you may need more or less milk depending on how you like your pancakes, but you WILL end up using more than the box says to use<br>Heat a pan to medium low and cook as you would normal pancakes","url":"https://recipe.bluelayer.org/recipe/50330/mommas-peanut-butter-chocolate-chip-pancakes"},{"id":"50313","title":"Easy Chocolate Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease pan (preferably 8 inch by 8 inch).<br>Add evaporated milk, sugar and salt to a large saucepan and bring to a boil over medium heat.<br>Make sure to stir constantly to prevent it from burning.<br>Remove the pan from heat and immediately add chocolate chips and nuts.<br>Stir.<br>When the chocolate chips are completely melted, pour into the greased pan.<br>Allow it to cool at room temperature to set.<br>That's it!","url":"https://recipe.bluelayer.org/recipe/50313/easy-chocolate-fudge"},{"id":"50311","title":"Chocolate Velvet Ice Cream","ingredients":"cream, whipped, cream topping, pressurized<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large mixing bowl, combine the whipping cream, sweetened condensed milk, &amp; chocolate syrup.<br>Beat with an electric mixer on medium to high speed until soft peaks form (tips curl).<br>Fold in chopped nuts.<br>Transfer the mixture to a 13 X 9 X 2 inch pan; freeze about 8 hours or until firm.<br>If desired, top each serving with whipped cream, sprinkles, and a maraschino cherry.","url":"https://recipe.bluelayer.org/recipe/50311/chocolate-velvet-ice-cream"},{"id":"50275","title":"Chocolate Pretzel Bark","ingredients":"butter, without salt<br>sugars, granulated<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350 F.<br>Heat butter and sugar in a saucepan until boiling.<br>Cook on medium for 2-3 minutes until sugar is dissolved.<br>Remove from heat.<br>Set aside.<br>Line an 11x14 inch pan with parchment paper.<br>Line up pretzels in a single layer across the bottom of the pan as best as you can.<br>Pour sugar butter mixture over the pretzels and pop into the oven for 8 minutes.<br>Pull the pan out of the oven and sprinkle with the chocolate chips.<br>Return to oven for 3 minutes.<br>Pull the pan out and spread the chocolate all around.<br>Sprinkle with sea salt to taste.<br>This depends on the saltiness of your pretzels as well.<br>Be careful.<br>Melt white chocolate in the microwave on 50% power until smooth.<br>Drizzle over the pretzel bark.<br>Allow all of this to cool.<br>You want the chocolate completely solid again.<br>I put mine in the refrigerator for 30 minutes.<br>As if this wasnt enough fun all ready!<br>Now you get to break it apart and share with your friends.<br>They will call you blessed.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/50275/chocolate-pretzel-bark"},{"id":"50251","title":"Chocolate Wafer Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Mix crumbs and melted butter or margarine until well blended.<br>Press into an 8 or 9 inch pie plate.<br>Chill until firm.","url":"https://recipe.bluelayer.org/recipe/50251/chocolate-wafer-crust"},{"id":"50237","title":"Chocolate-Glazed Blood Orange Donuts","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>orange juice, raw<br>orange juice, raw<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>orange juice, raw","directions":"Preheat the oven to 350 F. Lightly grease a donut pan and set aside.<br>In a large bowl, combine all-purpose and whole wheat flours, baking powder and salt.<br>In a small bowl, combine blood orange zest, blood orange juice, granulated sugar, melted coconut oil, applesauce and vanilla.<br>Add the wet ingredients into the dry ingredients and mix until they are just combined.<br>Be careful not to over-mix.<br>Spoon or pipe the batter into the greased donut (or muffin) pan.<br>Bake the donuts for 10-12 minutes, until they are golden brown and firm to the touch.<br>Then remove them from the oven.<br>Allow the donuts to cool slightly before transferring them to a cooling rack.<br>While the donuts are cooling, prepare the chocolate glaze by melting the chocolate chips and coconut oil.<br>Put them into a bowl and into the microwave and heat for 30 seconds at a time, stirring before heating for additional 30 second increments.<br>Make the blood orange glaze by combining the blood orange juice and powdered sugar in a bowl and mixing until no lumps remain.<br>I recommend that you add the blood orange juice 1 teaspoon at a time until you reach the desired consistency.<br>Dip each donut into the chocolate.<br>Set the doughnuts on a sheet of parchment paper to allow the chocolate to set for 1-2 minutes.<br>You can put them in the freezer for a minute to expedite the process.<br>Drizzle the blood orange glaze over the tops of the donuts.<br>Notes: I used a donut pan from Crate &amp; Barrel, and this recipe made about 6 small donuts, plus some leftover batter that I used to make 2 muffins.<br>Donut pans can vary a lot in size, so donut yield will likely vary.<br>You may need to adjust your baking time accordingly.<br>No donut pan?<br>No problem!<br>You can use the batter to make delicious muffins.<br>Just be sure to bake them for an additional 3-5 minutes until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/50237/chocolate-glazed-blood-orange-donuts"},{"id":"50236","title":"English Toffee Candy","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.<br>When mix reaches 305 degrees pour onto a greased large cookie sheet.<br>Sprinkle chocolate Chips over the candy.<br>As chocolate melts spread with a butter knife.<br>Spread nuts evenly over the pan, shaking lightly until all nuts stick.<br>Cool until hard.<br>Break into pieces.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/50236/english-toffee-candy"},{"id":"50218","title":"Chocolate Raspberry Truffles With Fresh Raspberries","ingredients":"raspberries, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl.<br>You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.<br>Put the chopped chocolate in a medium bowl.<br>In a small saucepan, heat the cream, just until boiling.<br>Pour the hot cream over the chopped chocolate; whisk to blend.<br>Stir in the raspberry puree and the salt.<br>Refrigerate the mixture until completely chilled, about 1 hour.<br>Pour the cocoa powder onto a plate.<br>With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.<br>If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.<br>Roll the shaped truffles in the cocoa, coating them thoroughly.<br>If sealed and refrigerated, these truffles will keep for about 1 week.","url":"https://recipe.bluelayer.org/recipe/50218/chocolate-raspberry-truffles-with-fresh-raspberries"},{"id":"50217","title":"Super Quick Coconut and Pistachio Ice-Cream","ingredients":"nuts, pistachio nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>ice creams, vanilla<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).<br>Place in a very large bowl.<br>Add the coconut cream and the ice-cream and stir until well combined.<br>Return to the ice-cream container and firm back up in the freezer (about 2 hours).<br>Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!","url":"https://recipe.bluelayer.org/recipe/50217/super-quick-coconut-and-pistachio-ice-cream"},{"id":"50216","title":"Chocolate Mexican Wedding Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>salt, table<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.<br>Add the vanilla extract.<br>In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.<br>Gradually add the dry ingredients to the creamed mixture.<br>Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.<br>Preheat oven to 325 degrees F (180 degrees C).<br>Shape the dough into 1-inch balls.<br>Place balls 1 inch apart on an ungreased baking sheet.<br>Bake 15 to 18 minutes, or until the cookies are firm to the touch.<br>Cool 1 minute on the baking sheet, then transfer to a wire rack.<br>For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.<br>While cookies are still warm, roll them in the coating.","url":"https://recipe.bluelayer.org/recipe/50216/chocolate-mexican-wedding-cookies"},{"id":"50211","title":"Quick Drop Cookies","ingredients":"sugars, granulated<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar, salt, butter and milk in a medium size sauce pan.<br>Bring to a boil and let boil for 1 minute.<br>Stir in peanut butter, oats, vanilla and chocolate drink mix.<br>Drop by rounded teaspoons full onto waxed paper.<br>Let set until cool.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/50211/quick-drop-cookies"},{"id":"50207","title":"K-Jon's Buckeyes Candy!","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine first 4 ingredients in a mixer and blend well.<br>2. give or take some sugar, must not be sticky!<br>make into 1 ounce balls, about the size of 1/2 a golf ball.<br>place in freezer for about 30 minutes.<br>Melt chocolate chips in microwave or double broiler.<br>With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye.<br>Place onto wax and refrigerate until hard!<br>Cover toothpick holes when chocolate has dried.","url":"https://recipe.bluelayer.org/recipe/50207/k-jons-buckeyes-candy"},{"id":"50204","title":"Rich Raspberry Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>syrup, maple, canadian<br>vanilla extract<br>salt, table","directions":"Whisk together in small saucepan over low heat until hot.","url":"https://recipe.bluelayer.org/recipe/50204/rich-raspberry-hot-chocolate"},{"id":"50183","title":"Triple-Layer Peanut Bars","ingredients":"butter, without salt<br>sugars, brown<br>peanut butter, smooth style, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>milk, canned, condensed, sweetened<br>butter, without salt<br>oil, corn, peanut, and olive<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"In a small mixing bowl, cream the butter, brown sugar, peanut butter and vanilla.<br>Gradually add flour; mix well (mixture will be crumbly).<br>Press onto the bottom and 1/2 inch up the sides of an 8-in.<br>x 4-in.<br>x 2-in loaf pan coated with nonstick cooking spray.<br>Bake at 350 degrees for 12-15 minutes or until set and lightly browned.<br>Cool.<br>For filling, in a small saucepan, cook and stir the milk and butter over low heat until mixture comes to a boil and thickens.<br>Remove from the heat; stir in peanuts and vanilla.<br>Spread evenly over crust.<br>Bake at 350 degrees for 15-17 minutes or until set.<br>Immediately sprinkle with chocolate chips; let stand for a few minutes to soften, then spread over filling.<br>Sprinkle with peanuts.<br>Cool completely on a wire rack.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/50183/triple-layer-peanut-bars"},{"id":"50181","title":"Nutty Chocolate Mint Fudge","ingredients":"cream, whipped, cream topping, pressurized<br>salt, table<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english<br>butter, without salt<br>vanilla extract","directions":"In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.<br>Bring to a FULL ROLLING BOIL over medium heat, stirring constantly.<br>Remove from heat.<br>Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth.<br>Add nuts and vanilla extract.<br>Pour into foil-lined 8-inch square pan.<br>Chill until firm, about 2 hours.<br>Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/50181/nutty-chocolate-mint-fudge"},{"id":"50151","title":"Roxanne's Rocky Road Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive","directions":"Heat chocolate chips, condensed lowfat milk and butter.<br>In a large bowl mix marshmallows and peanuts together.<br>Fold melted chocolate mix into marshmallows and peanuts.<br>Line a 13\"x9\"x2\" pan with waxed paper.<br>Spread mix proportionately.<br>Refrigerate2 hrs before cutting.","url":"https://recipe.bluelayer.org/recipe/50151/roxannes-rocky-road-recipe"},{"id":"50148","title":"Chocolate Monkey","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>bananas, raw<br>water, bottled, generic","directions":"Combine the vodka, creme de cacao, banana liqueur in a shaker with ice.<br>Shake, and strain into a martini glass.","url":"https://recipe.bluelayer.org/recipe/50148/chocolate-monkey"},{"id":"50145","title":"Best: Easy Chocolate Raspberry Mousse Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>raspberries, raw<br>sugars, powdered","directions":"In top of double boiler over warm (not boiling) water, heat chocolate; transfer to large bowl and let cold completely.<br>Stirring occasionally.<br>In food processor, puree raspberries; press through fine mesh sieve to make about 1/4 c. puree.<br>Stir into cooled chocolate.<br>In bowl, whip cream; whisk one-quarter into chocolate mix.<br>Mix in remaining whipped cream.<br>Lightly grease and line bottom of four 1/2-c. ramekins or possibly custard c., or possibly one 2-c. pate mould, with parchment-paper rounds.<br>Spoon in mousse.<br>Cover and chill for about 2 hrs or possibly till hard.<br>[Mousse can be refrigerated for up to 2 days.]<br>Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.<br>For classy presentation, add in a few fresh or possibly barely thawed unsweetened berries and whipped cream mix with yogurt, or possibly a sauce made from pureed strained raspberries, sweetened if you wish.","url":"https://recipe.bluelayer.org/recipe/50145/best-easy-chocolate-raspberry-mousse-recipe"},{"id":"50132","title":"Fudge Crispy Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>syrups, corn, light<br>butter, without salt<br>vanilla extract","directions":"Combine the cereal and sugar in a large bowl an set aside.<br>Place chocolate chips in a 1-qt microwave-safe dish.<br>Microwave uncovered, on high for about 1 minute; stir gently until smooth.<br>Stir in vanilla.<br>Pour over cereal mixture and mix well.<br>Spoon into a greased 9x13 baking pan.<br>(Make sure pan is at least 2 in.<br>deep.)<br>Refrigerate for at least 30 minutes, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/50132/fudge-crispy-treats"},{"id":"50125","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"First melt white chocolate in a double boiler or microwave depending on your preference<br>Once chocolate is completely melted add the crushed peppermint candy into the chocolate then pour mixture into cookie sheet that's lined with parchment paper sprinkle a few more peppermint candy on top and refrigerate for an hour<br>Then after its refrigerated you can take it out and break it into pieces","url":"https://recipe.bluelayer.org/recipe/50125/peppermint-bark"},{"id":"50119","title":"Chocolate Ganache Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place chocolate chips and cream in a small glass bowl.<br>Microwave on high for 1 minute, or until cream is hot and chocolate is melted.<br>Stir well.<br>Stir in vanilla.<br>Let cool 3 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/50119/chocolate-ganache-filling"},{"id":"50107","title":"Chocolate-Marshmallow Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Melt chocolate as directed on package; pour over marshmallows in large bowl.<br>Toss until evenly coated.<br>Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.<br>Refrigerate 1 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/50107/chocolate-marshmallow-clusters"},{"id":"50105","title":"Chocolate Walnut Crumble Bars","ingredients":"butter, salted<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>nuts, walnuts, english<br>cream, fluid, heavy whipping","directions":"Preheat oven to 350 degrees.<br>Beat butter in large bowl until creamy.<br>Beat in flour, sugar, and salt until crumbly.<br>Using a spatula or other flat surface, press 2 cups of the crumb mixture into the bottom of a greased 13x9 inch pan.<br>(Reserve remaining mixture.<br>).<br>Bake for 10 to 12 minutes or until edges are golden brown.<br>In a small pot, warm 1 1/2 cups of the chocolate chips with the sweetened condensed milk over a low heat, stirring until smooth.<br>Stir in vanilla.<br>While still warm, spread the chocolate sauce evenly over the hot crust.<br>Stir the walnuts and a 1/2 cup of the chocolate chips into the remaining crumb mixture.<br>Sprinkle over the chocolate filling.<br>Bake for 25-30 minutes, then cool on a wire rack.<br>In a small glass bowl, mix 3/4 cup of chocolate chips with the heavy cream.<br>Microwave in 30 second intervals, stirring between each, until mixture is smooth and liquidy (you may need to add more heavy cream if your mixture is too thick).<br>Using a spoon, drizzle chocolate over the cooling bars.","url":"https://recipe.bluelayer.org/recipe/50105/chocolate-walnut-crumble-bars"},{"id":"50080","title":"Healthy Breakfast Muslei","ingredients":"yogurt, greek, plain, nonfat<br>oats<br>raisins, seeded<br>seeds, sunflower seed kernels, dried","directions":"Pour all but 2 tablespoons of the yogurt into a bowl.<br>Cut the dried fruit if needed.<br>Add the dried fruit and nuts to the yogurt<br>Add the oats.<br>Stir until well combined.<br>Smooth the remaining yogurt over the mixture.<br>You can garnish with chocolate chips or leftover fruits or nuts.<br>Cover the dish.<br>Place in the fridge for a minimum of 6 hours.","url":"https://recipe.bluelayer.org/recipe/50080/healthy-breakfast-muslei"},{"id":"50073","title":"Chocolaty Toffee Bars","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, brown<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, walnuts, english","directions":"Cookie Base.<br>Preheat oven to 350 degrees.<br>In bowl, combinewafers, brown sugar and butter.<br>Press into cookie sheet (10x15 inches or smaller).<br>Bake at 350 for 8 minutes.<br>Toffee Layer.<br>in saucepan combine butter and brown sugar.<br>Cook over moderate heat, stirring constantly until mixture comes to boil.<br>Boil for one minute.<br>Pour immediately over baked base.<br>Bake at 350 for 10 minutes.<br>Let stand for 2 minutes.<br>Sprinkle choc chips on top.<br>Let stand for 2-3 minutes (once choc chips are melty), spread evenly.<br>Sprinkle with chopped nuts.","url":"https://recipe.bluelayer.org/recipe/50073/chocolaty-toffee-bars"},{"id":"50064","title":"Mexican Sp(Iced) Chocolate Sorbet","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, buttermilk, fluid, cultured, lowfat<br>candies, semisweet chocolate<br>spices, pepper, red or cayenne","directions":"Combine the sugar and cocoa in a saucepan to get rid of lumps.<br>Stir in 2 cups of water or milk and put it over medium-high heat.<br>(Feel free to make part of this coffee if you like ( *whistles innocently*)<br>Bring to a simmer and cook for 2 minutes.<br>Take off heat and stir in the chocolate.<br>Stir until its melted.<br>Let the mixture cool, and then refrigerate until cold.<br>Pour into ice cream maker and freeze according to manufacturers directions.<br>The one I used was so easy: pour in, turn on, wait for magic to happen.<br>Store in freezer for extra firmness.","url":"https://recipe.bluelayer.org/recipe/50064/mexican-sp-iced-chocolate-sorbet"},{"id":"50062","title":"Chocolate Shortbread Ole","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>sugars, brown<br>butter, without salt<br>nuts, pecans","directions":"PREHEAT oven to 325 degrees F.<br>MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.<br>The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.<br>then cool to room temperature.<br>COMBINE flour, cinnamon and cayenne in medium bowl.<br>Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.<br>SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.<br>BAKE for 10 to 12 minutes or until edges are set.<br>Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/50062/chocolate-shortbread-ole"},{"id":"50061","title":"Autumn Chocolates","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cranberries, dried, sweetened<br>nuts, walnuts, english","directions":"Melt chocolate in double boiler.<br>Fold in cranberries and walnuts until they are coated in chocolate.<br>Drop teaspoonfuls of mixture onto wax-paper covered baking sheets or boards and put outside, in a coldroom or in the refrigerator until hardened.","url":"https://recipe.bluelayer.org/recipe/50061/autumn-chocolates"},{"id":"50055","title":"Brandy snap cases with white chocolate mousse recipe","ingredients":"butter, without salt<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>spices, ginger, ground<br>spices, cinnamon, ground<br>nuts, pistachio nuts, raw<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>cream, whipped, cream topping, pressurized","directions":"To make the cases, preheat the oven to 180C/gas mark 4 and grease two baking sheets.<br>Gently melt the butter, sugar and syrup into a pan, remove from the heat and reserve.<br>Mix the flour with the ginger and cinnamon then beat into the sugar mix.<br>Roll the dough into small balls and place well separated on the trays before cooking for 7-10 minutes or until golden brown.<br>Leave to cool slightly and remove from the tray one by one and hold around a small bowl or tea cup.<br>Fill with a scoop of white chocolate mousse (see method below) and sprinkle with chopped cherries and pistachios.<br>Melt the chocolate on a water bath (a heatproof bowl placed above a pan of simmering water).<br>Bring the 200g of cream up to the boil.<br>Whisk the boiled cream and chocolate together until cool.<br>Fold in the whipped cream and place in the fridge until needed.","url":"https://recipe.bluelayer.org/recipe/50055/brandy-snap-cases-with-white-chocolate-mousse-recipe"},{"id":"50047","title":"Bittersweet Chocolate Ganache Cream","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Measure and prepare the ingredients.<br>Bring the butter to room temperature.<br>Melt the chocolate in a double boiler.<br>Remove it from the heat once the temperature reaches 50C (122F).<br>Meanwhile, heat the heavy cream until just before boiling.<br>Add the 1/3 of the heavy cream from Step 3 into the chocolate from Step 2 and mix well.<br>Once it is evenly mixed, add the remaining heavy cream in 2 batches.<br>Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer.<br>When all of the butter is mixed in, beat at low speed for about a minute.<br>Immediately move it into an airtight container, cover with a plastic wrap so that it sticks firmly to the surface of the chocolate cream, and let it cool.<br>If you are using it as macaron filling, chill it in the refrigerator for about 30 minutes before adding it into the pastry bag.<br>It gets a little harder and will be easier to pipe out.<br>Variation: \"Moist and Rich Bitter Chocolate Macarons.","url":"https://recipe.bluelayer.org/recipe/50047/bittersweet-chocolate-ganache-cream"},{"id":"50042","title":"Best Ever Chocolate Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, distilled","directions":"Preheat oven at 350 F. Don't grease pan.<br>Mix the batter in a 9x13\" inch pan or possibly bowl.<br>Pour batter into pan and bake or possibly 25 minutes or possibly till cakes tester comes out clean.","url":"https://recipe.bluelayer.org/recipe/50042/best-ever-chocolate-cake-recipe"},{"id":"50029","title":"Pecan Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, pecans","directions":"Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir.<br>Microwave, stirring after 30 seconds, until melted, about 1 minute.<br>Add pecans and stir to coat.<br>Line baking sheet with waxed paper.<br>Using soup spoons, drop pecans in 24 mounts on waxed paper.<br>Let stand until hardened, refrigerating if necessary.<br>Store in airtight container in refrigerator up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/50029/pecan-clusters"},{"id":"50018","title":"No-Bake Healthy Granola Bites","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>seeds, flaxseed<br>mini semi-sweet chocolate baking chips,<br>honey<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesnt get crushed.<br>Mix until well-combined.<br>Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoon-sized portions onto a parchment or wax paper lined cooking sheet.<br>I used my cookie scoop and then rolled the scooped portion between my palms.<br>Refrigerate for 1-2 hours.<br>At this point you can serve them or combine the chilled granola bites in a large Tupperware-type container or Ziploc bags to freeze or refrigerate.<br>They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.","url":"https://recipe.bluelayer.org/recipe/50018/no-bake-healthy-granola-bites"},{"id":"50015","title":"Chocolate Caramels","ingredients":"sugars, granulated<br>sugars, brown<br>butter, without salt<br>nuts, walnuts, english<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>salt, table<br>vanilla extract","directions":"Cut chocolate in small pieces.<br>Add sugar, butter, salt, syrup, and cream.<br>Cover and boil 5 minutes.<br>Uncover.<br>Boil slowly, stirring constantly, to firm ball stage.<br>Remove from fire.<br>Add flavoring and stir until well blended.<br>Pour quickly over nuts which have been placed in well-buttered pan.<br>When cool cut in squares.","url":"https://recipe.bluelayer.org/recipe/50015/chocolate-caramels"},{"id":"49997","title":"Perfect Chocolate Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping","directions":"mix softened butter and heavy cream til smooth<br>mix sugar and cocoa until blended<br>add sugar and cocoa mixture to butter slowly while mixing<br>mix thoroughly...use on your favorite cake","url":"https://recipe.bluelayer.org/recipe/49997/perfect-chocolate-frosting"},{"id":"49994","title":"No Bake, Chewy Granola Bars","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"1.In a medium saucepan, combine the brown sugar with the honey and butter.<br>Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.<br>Remove the saucepan from the heat.<br>2.Add the granola, rice cereal, and almonds to the saucepan and fold the ingredients to evenly coat with the sauce.<br>Once cooled a bit add Chocolate chips.<br>Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill.<br>Let the granola mixture set until firm, about 15 minutes, then cut into 12 bars.","url":"https://recipe.bluelayer.org/recipe/49994/no-bake-chewy-granola-bars"},{"id":"49960","title":"Coconut and Choc Chip Slice","ingredients":"wheat flour, white, all-purpose, unenriched<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt","directions":"Mix self raising flour, condensed milk, chocolate chips, coconut and melted butter together.<br>Spread into greased slice tin.<br>Bake at 180C for 15-18 minutes until golden brown.<br>Ice with chocolate icing if desired.","url":"https://recipe.bluelayer.org/recipe/49960/coconut-and-choc-chip-slice"},{"id":"49950","title":"Peanut Butter Eggs","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, brown<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a baking sheet with wax paper.<br>In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat.<br>Heat until completely melted and starting to bubble a little, stirring constantly.<br>Remove from the heat.<br>Add the powdered sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition.<br>Set aside and let cool to room temperature.<br>Use a ablespoon to scoop out peanut butter mixture and shape into eggs.<br>Placed it on the baking sheet, and refrigerate to allow the peanut butter eggs to set, about 30 minutes.<br>Once the peanut butter eggs are set, melt the white chocolate in the microwave on 50% power in 30-second increments, stirring after each, until completely melted.<br>One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered.<br>Remove it from the bowl, letting any excess chocolate drip off, return it to the baking sheet and put it in the refrigerator to allow the chocolate to set, about 30 minutes.<br>Store in the refrigerator in an airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/49950/peanut-butter-eggs"},{"id":"49938","title":"Cocoa Fudge Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>cherries, sweet, raw","directions":"Preheat oven to 350F.<br>Whisk together flour, baking soda and salt in a small bowl.<br>In a large, microwave-safe bowl, melt the butter in the microwave.<br>Stir in cocoa powder and sugars.<br>Stir in yogurt and vanilla extract.<br>Add flour and mix until just combined.<br>Stir in cherries or mini-chocolate chips, if using.<br>Drop tablespoonfuls of batter onto a parchment lined baking sheet.<br>Press down slightly to flatten; cookies do not spread a lot.<br>Bake at 350F for 9-12 minutes or until set and slightly firm at the edges.<br>Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.<br>Makes 2 dozen.","url":"https://recipe.bluelayer.org/recipe/49938/cocoa-fudge-cookies"},{"id":"49935","title":"Sea Salt Caramels","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>honey<br>butter, without salt<br>vanilla extract<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.<br>Place the cream in a large saucepan over medium-high heat and bring it to a boil.<br>Stir in the sugar, corn syrup and honey and stir until it begins to boil.<br>Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.<br>Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.<br>Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.<br>Pour into prepared pan and let set at room temperature until firm enough to cut.<br>Cut the caramel into small squares or strips with a chefs knife.<br>Temper the chocolate and dip the caramels in the chocolate one at a time.<br>Place them on a baking sheet covered with waxed paper or foil to set.<br>While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.","url":"https://recipe.bluelayer.org/recipe/49935/sea-salt-caramels"},{"id":"49932","title":"Spiderweb Crunch","ingredients":"candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat.<br>Add sugar; stir vigorously until smooth.<br>PLACE cereal in large bowl.<br>Add 1 cup melted chocolate mixture; stir until evenly coated.<br>Place on ungreased baking sheet.<br>Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border.<br>Pour remaining chocolate mixture in center of circle; spread to border.<br>FOR SPIDERWEB:.<br>PLACE remaining peanut butter in small, heavy-duty plastic bag.<br>Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate.<br>Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border.<br>Refrigerate for 30 minutes or until firm.<br>Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/49932/spiderweb-crunch"},{"id":"49926","title":"Gibbons Girls Crunchy Peanut Butter Center For Chocolates","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Melt butter and stir in peanut butter, then fold in the cereal while the mixture is still warm.<br>Add sugar and mix well with your hands.<br>Line a cookie sheet with parchment paper.<br>Roll peanut butter into approximately 1-tablespoon sized balls and place them on the parchment.<br>Allow them to set up on the parchment for at least 1 hour prior to dipping in chocolate.<br>You can also put these in the freezer and when you make cupcakes, drop one ball into the batter in each cup just prior to baking for a gooey peanut butter-filled cupcake.","url":"https://recipe.bluelayer.org/recipe/49926/gibbons-girls-crunchy-peanut-butter-center-for-chocolates"},{"id":"49915","title":"Golden Graham Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive","directions":"melt chocolate in microwave.<br>place cereal and peanut mixture on wax paper.<br>pour chocolate over all.<br>chill and break into pieces.","url":"https://recipe.bluelayer.org/recipe/49915/golden-graham-crunch"},{"id":"49914","title":"Dana's Dark Chocolate Bark","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a large baking sheet with parchment paper or a Silpat sheet and set aside.<br>Toast hazelnuts in a dry pan until warmed and fragrant.<br>Let the nuts cool, then chop and set chopped pieces aside.<br>In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth.<br>Stir in vanilla and cinnamon; add brown rice cereal and mix gently.<br>Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn't have to be perfect).<br>Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens.<br>Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49914/danas-dark-chocolate-bark"},{"id":"49902","title":"Rocky Road Fudge (No Bake)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chocolate chips, butter and corn syrup in a pan.<br>Once it is fully melted and smooth, add in mini marshmallows.<br>Take out a small portion of this chocolate and set aside.<br>Bash the tea biscuits into bits with some chunks big and small.<br>Take the chocolate mixture out of the heat and add in tea biscuits.<br>Mix well and even out on a 9 inch square pan.<br>(The pan size depends on how thick you want your fudge to be.<br>).<br>Cool for a few minutes and add the remaining chocolate mixture on top to give it a smooth finish.<br>Add in toppings of your choice.<br>Cool in a dry place for a few hours until it has hardened.<br>You can also leave it in the fridge to lessen hardening time.<br>(Note* if you put it in the fridge, tendency is that once it is out of the fridge, it will melt faster.<br>).<br>Once it is hardened, cut into 18 1-inch squares or into desired size and enjoy!<br>Note* leave them in the fridge to avoid melting.","url":"https://recipe.bluelayer.org/recipe/49902/rocky-road-fudge-no-bake"},{"id":"49901","title":"Glossy Chocolate Sauce","ingredients":"sugars, granulated<br>candies, semisweet chocolate<br>butter, without salt<br>orange juice, raw","directions":"Place the sugar and 1/4 cup water in saucepan and heat gently, stirring occasionally, until the sugar is dissolved.<br>Stir in the chocolate, a few squares at a time, until melted, then add the butter in the same way.<br>Do not let the sauce boil.<br>Stir in the brandy or orange juice and serve warm.","url":"https://recipe.bluelayer.org/recipe/49901/glossy-chocolate-sauce"},{"id":"49894","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, powdered<br>butter, without salt<br>sugars, brown<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs or use food processor.<br>Stir in the sugar.<br>Spread the mixture evenly into a 9\" (23cm) square tin which has been greased.<br>Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown.<br>Allow the base to cool.<br>Heat the filling ingredients together in a pot with lid on, making sure that you check and stir it VERY regularly (otherwise it will stick!)<br>as it simmers making sure it doesnt simmer over.<br>Continue stirring and checking until it thickens.<br>Spread the filling evenly over the base and again allow to cool.<br>Melt the chocolate in a bowl over a simmering pan of water so that you can spread it over the filling.<br>When it has cooled, cut up into small squares with a sharp knife.<br>Allow chocolate to soften slightly (maybe at room temperature for 15/20 mins) before or it will crack as you are cutting it, then you can put back in fridge!","url":"https://recipe.bluelayer.org/recipe/49894/millionaire-shortbread"},{"id":"49890","title":"Hot Chocolate for One","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Mix together sugar, cocoa and salt in a small saucepan.<br>Whisk in water, stirring until smooh.<br>Bring to a boil and cook for 1-2 minutes, stirring constantly, until dark and syrupy.<br>Add milk and heat just until hot Do not allow milk to boil.<br>Remove from heat and add vanilla.<br>Pour into a 10 ounce mug, garnish as desired, and serve.<br>Note - Add other dry spices, such as cinnamon, cayenne or instant coffee during Step 1.<br>Add liquid extracts, such as orange or mint (or flavored liqueurs) at Step 5.<br>Optional - You could make this in your microwave, if you wanted.<br>Mix the syrup right in your mug.<br>Cook on \"high\" for about 30 seconds.<br>Add milk and heat on \"medium\" for about 2 minutes.<br>Add vanilla and serve.","url":"https://recipe.bluelayer.org/recipe/49890/hot-chocolate-for-one"},{"id":"49888","title":"No Bake Chocolate Oat Bars","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Grease a 9x9 inch square pan.<br>Melt butter in large saucepan over medium heat.<br>Stir in brown sugar and vanilla.<br>Mix in the oats.<br>Cook over low heat 2 to 3 minutes, or until ingredients are well blended.<br>Press half of mixture into the bottom of the prepared pan.<br>Reserve the other half for topping.<br>Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth.<br>Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.<br>Crumble the remaining oat mixture over the chocolate layer, pressing in gently.<br>Cover, and refrigerate 2 to 3 hours or overnight.<br>Bring to room temperature before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/49888/no-bake-chocolate-oat-bars"},{"id":"49880","title":"Homemade hot fudge sauce","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>butter, salted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a sauce pan, bring cream, butter and corn syrup just to a boil over a medium heat.<br>Continualy mixing.<br>This should take about 2 minutes.<br>Remove pan from heat and whisk in chocolate until melted.<br>Serve over your favorite desserts.<br>NOTE***cooled fudge sauce can be kept refrigerated in air tight container for 3 weeks.<br>Reheat in microwave to a pouring consistancy.<br>Recipe by taylor68too.","url":"https://recipe.bluelayer.org/recipe/49880/homemade-hot-fudge-sauce"},{"id":"49876","title":"Afternoon Tea Cakes","ingredients":"cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>vanilla extract<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>egg substitute, powder<br>cream, sour, cultured<br>butter, without salt<br>sugars, powdered<br>water, bottled, generic<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Position a rack in the center of the oven and preheat to 375F (190C).<br>Line twelve 2 1/2-inch muffin cups with paper liners.<br>Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.<br>In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.<br>Add the egg and beat until light, 1 to 2 minutes.<br>Add the cocoa mixture and beat until smooth.<br>In a small bowl stir together the sour cream and baking soda.<br>Stir this mixture into the butter-sugar mixture.<br>Add the flour and vanilla; beat quickly, just until evenly blended.<br>With a spoon stir in the coconut.<br>Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.","url":"https://recipe.bluelayer.org/recipe/49876/afternoon-tea-cakes"},{"id":"49875","title":"Border Sugar Cookies Recipe","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>nuts, pecans<br>potatoes, raw, skin<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees.<br>Line a cookie sheet with parchment paper.<br>Cream together the butter and sugar till light and fluffy.<br>Beat in the salt and vanilla.<br>Then add in the pecans and potato chips and mix well.<br>With a wooden spoon, stir in the flour just till it disappears.<br>Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading.<br>Coat the bottom of a heavy glass with butter and then dip in sugar.<br>Press and twist to flatten each ball into a 3-inch circle.<br>Bake 8 to 10 min or possibly till the edges turn lightly golden.<br>Transfer to racks to cold.<br>For an optional garnish, heat the chocolate in a bowl over a pot of simmering water.<br>Let cold slightly.<br>When cold sufficient to handle, dip your fingertips, or possibly the tines of a fork, in the chocolate and drizzle over the cookies.<br>Chill to set.<br>This recipe yields about 24 cookies.","url":"https://recipe.bluelayer.org/recipe/49875/border-sugar-cookies-recipe"},{"id":"49867","title":"Simply Decadent Ice Cream Pie With Raspberry Sauce Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Combine crumbs and butter in a bowl, mix thoroughly.<br>Press proportionately into a 9 inch pie pan.<br>Bake at 350 degrees for 5 min.<br>Cold on rack for 10 min.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/49867/simply-decadent-ice-cream-pie-with-raspberry-sauce-recipe"},{"id":"49865","title":"Peanut Butter Oatmeal Cookie Dough Balls","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>butter, salted<br>syrup, maple, canadian<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Line a jelly roll pan with wax paper and set aside.<br>Whisk together flour and oats in a medium bowl and set aside.<br>Use an electric mixer to beat together all of the wet ingredients until well-combined.<br>Stir in flour mixture until just combined.<br>Stir in chocolate chips.<br>Use a cookie dough scoop or spoon to scoop about 2 tablespoons of dough; roll dough into a ball with hands; repeat.<br>Freeze or refrigerate on wax paper until balls are firm.<br>Adapted from Never Home Maker.","url":"https://recipe.bluelayer.org/recipe/49865/peanut-butter-oatmeal-cookie-dough-balls"},{"id":"49861","title":"Rice Krispie Chocolate Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive","directions":"melt chocolate and peanut butter together , i tried it in microwave an wasnt happy with that , do double boiler<br>line 9x13 pan with foil<br>butter<br>add rice krispies to chocolate mixture<br>pour into buttered pan<br>can sprinkle some peanuts on top.","url":"https://recipe.bluelayer.org/recipe/49861/rice-krispie-chocolate-bars"},{"id":"49858","title":"Trail Mix","ingredients":"baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>honey<br>cereals ready-to-eat, granola, homemade<br>nuts, cashew nuts, raw<br>pineapple, raw, all varieties<br>raisins, seeded<br>bananas, raw","directions":"In a large bowl combine all ingredients.<br>Mix well.<br>place in an airtight container or divide into handy travel sized baggies.","url":"https://recipe.bluelayer.org/recipe/49858/trail-mix"},{"id":"49850","title":"Easy Gluten-Free Chocolate Chunk Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F degrees.<br>Whisk together almond meal, salt and baking soda in a medium bowl.<br>In a small bowl, whisk together the melted butter, vanilla, and and brown sugar.<br>Pour the wet ingredients over the dry and stir until combined.<br>Stir in chocolate chunks.<br>Scoop cookie dough balls with a cookie dough scoop (2 tablespoons each) onto baking sheets lined with parchment paper 1-2 inches apart.<br>Bake about 8 minutes or until cookies are firm.<br>Allow to cool before serving.<br>(Recipe adapted from Une Gamine dans La Cuisine who adapted the recipe from Elanas Pantry.)","url":"https://recipe.bluelayer.org/recipe/49850/easy-gluten-free-chocolate-chunk-cookies"},{"id":"49846","title":"Chewy Granola Bars","ingredients":"oats<br>sugars, brown<br>honey<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.<br>Combine all ingredients in a bowl using a spoon or your hands.<br>Grease a 9 x 13 baking pan, and press mixture tightly into it using the back of a spoon if you have to.<br>Bake for 20 minutes, then allow to cool completely.<br>Cut into bars and enjoy!","url":"https://recipe.bluelayer.org/recipe/49846/chewy-granola-bars"},{"id":"49841","title":"Reindeer or Snowman Poop :)","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pop popcorn kernels in a hot air popper into a metal bowl.<br>Place bowl of corn in a 200-degree oven to keep corn and bowl hot.<br>This prevents the chocolate from cooling too quickly while stirring.<br>Melt milk chocolate or semi-sweet (reindeer) or white chocolate melting chips (snowman).<br>Pour over corn and mix VERY WELL.<br>Spread on waxed paper on your counter to cool (DONT refrigerate).<br>You can lightly salt this if you want to before it cools.<br>Mmm...","url":"https://recipe.bluelayer.org/recipe/49841/reindeer-or-snowman-poop"},{"id":"49825","title":"NESTLE TOLL HOUSE Famous Fudge by NESTLE TOLL HOUSE","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>candies, semisweet chocolate<br>nuts, pecans<br>vanilla extract","directions":"LINE a 8-inch-square baking pan with foil.<br>COMBINE the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.<br>Bring to a full rolling boil over medium heat, stirring constantly.<br>Boil, stirring constantly, for 4 to 5 minutes.<br>Remove from heat.<br>STIR in the marshmallows, morsels, nuts and vanilla extract.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into prepared baking pan; refrigerate for 2 hours or until firm.<br>Lift from pan; remove foil.<br>Cut into 48 pieces.<br>FOR MILK CHOCOLATE FUDGE:.<br>SUBSTITUTE: 1 3/4 cups (11.5-oz.<br>pkg.)<br>NESTLE TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels.<br>FOR BUTTERSCOTCH FUDGE:.<br>SUBSTITUTE: 1 2/3 cups (11-oz.<br>pkg.)<br>NESTLE TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels.<br>FOR PEANUTTY CHOCOLATE FUDGE:.<br>SUBSTITUTE: 1 2/3 cups (11-oz.<br>pkg.)<br>NESTLE TOLL HOUSE Peanut Butter &amp; Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.<br>Note:.","url":"https://recipe.bluelayer.org/recipe/49825/nestle-toll-house-famous-fudge-by-nestle-toll-house"},{"id":"49809","title":"Quick Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, sour, cultured","directions":"Put chips in a microwave safe saucepan with butter on top.<br>Microwave on medium for 2 minutes, then stir.<br>Continue cooking at medium heat for 20 second increments then stirring until smooth.<br>Add a spoonful of sour cream and stir well (this tempers the chocolate mix).<br>Stir in the rest of the sour cream till well blended.<br>Spoon over ice cream.<br>YUM!","url":"https://recipe.bluelayer.org/recipe/49809/quick-chocolate-sauce"},{"id":"49804","title":"Dark Chocolate and Pomegranate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, ginger, ground<br>pomegranate juice, bottled<br>salt, table","directions":"Fit a heatproof bowl over a pot of simmering water, making sure the water doesnt touch the bottom of the bowl.<br>Place the chocolate in the bowl and stir until fully melted, about 5 minutes.<br>Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.<br>Line a small baking sheet with parchment paper.<br>Pour melted chocolate mixture onto the sheet.<br>Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet).<br>Sprinkle chocolate with remaining pomegranate seeds and sea salt.<br>Chill for 20 to 30 minutes or until firm.<br>Break or cut into pieces and store in an airtight container, separating the layers with wax paper.<br>This is best served the same day its made, otherwise condensation may form on the surface.","url":"https://recipe.bluelayer.org/recipe/49804/dark-chocolate-and-pomegranate-bark"},{"id":"49790","title":"Milk Chocolate-Peanut Butter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Line cookie sheet with foil.<br>In a medium saucepan, melt both chips over low heat, stirring constantly until smooth.<br>Remove from heat.<br>Stir in peanuts.<br>Spread to 1/4\" thickness on foil-lined cookie sheet.<br>Refrigerate about 30 minutes or until set.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/49790/milk-chocolate-peanut-butter-bark"},{"id":"49789","title":"Simple Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>salt, table<br>cocoa, dry powder, unsweetened<br>spices, pepper, red or cayenne","directions":"Break the chocolate into pieces and place in a small saucepan.<br>Pour the heavy cream and the salt into the pan and set over medium heat.<br>Once the chocolate starts to melt, stir until the mixture is very smooth.<br>Move the pan to the refrigerator and chill until firm, approximately 1 hour.<br>In a small bowl, mix the cocoa powder and cayenne together.<br>Set aside.<br>Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls.<br>Use your hands to quickly roll the balls and smooth out the creases.<br>Your hands will get very chocolaty, so you may want to wear plastic gloves.<br>Place the balls in the bowl of cocoa powder and roll around to thoroughly coat.<br>Then store them in an airtight container until ready to serve.<br>Serve the chocolate truffles at room temperature.<br>Set them out on the counter about 30 minutes before serving.<br>They can be stored in the fridge for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/49789/simple-chocolate-truffles"},{"id":"49786","title":"Black Bean Chocolate Cookies -- Low Carb","ingredients":"beans, snap, green, raw<br>oil, olive, salad or cooking<br>peanut butter, smooth style, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Lined two cookie sheets with parchment paper and set aside.<br>In a food processor add all the ingredients except chocolate chips.<br>Blend until smooth.<br>The batter should be similar to a thick mousse.<br>Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).<br>Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets.<br>Use a spoon to flatten the cookies into round shapes like in the pictures.<br>Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven).<br>Set a side a few minutes before transferring them to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49786/black-bean-chocolate-cookies-low-carb"},{"id":"49785","title":"Dark Chocolate Ganache - Dairy Free (Raw)","ingredients":"chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>sweetener, syrup, agave<br>salt, table","directions":"Sift cacao and/or carob powder into a bowl.<br>Add other ingredients and mix well with a spoon or whisk.","url":"https://recipe.bluelayer.org/recipe/49785/dark-chocolate-ganache-dairy-free-raw"},{"id":"49765","title":"Kiwi Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine butter and sugar until creamy.<br>Add milk, and stir.<br>Add baking powder and flour and combine until just mixed.<br>Add chocolate chips and mix all together.<br>Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.<br>Press down with fork tines.<br>Bake in a moderate over at 350 and remove when the bottoms become golden brown.<br>Makes approximately 14-16 cookies.","url":"https://recipe.bluelayer.org/recipe/49765/kiwi-cookies"},{"id":"49764","title":"Hazelnut Microwave Brittle","ingredients":"sugars, granulated<br>syrups, corn, light<br>nuts, hazelnuts or filberts<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 1 1/2 quart casserole dish, stir together sugar and syrup.<br>Microwave on HIGH for 4 minutes.<br>Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes.<br>Add butter and vanilla, blending well.<br>Microwave on HIGH for 1 to 2 minutes.<br>Pour mixture onto a lightly buttered warm cookie sheet.<br>Let cool for 1/2 to 1 hour.<br>Break into small pieces and drizzle with white and milk chocolate.<br>Store in an airtight container in a cool place.","url":"https://recipe.bluelayer.org/recipe/49764/hazelnut-microwave-brittle"},{"id":"49763","title":"\" Chocolate Dipped Granola Bars \"","ingredients":"oats<br>oil, canola<br>butter, without salt<br>salt, table<br>sugars, brown<br>honey<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>molasses<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat germ, crude<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans","directions":"Preheat oven to 350 .<br>In a bowl toss oats with canola oil , melted butter and salt.<br>Spread on baking sheet.<br>Toast in oven 15-20 min.stir ever now and then .<br>To make sure they do not burn.<br>Reduce heat to 325 .<br>(Jelly Roll Pan) .<br>In medium sausepan.<br>Combine brown sugar, honey, apple juice, molasses.<br>Heat mixture slowly.<br>Stirring until combined.stir in vanilla.<br>Remove from heat .<br>Take oats out of oven.<br>Toss the oats, rice cereal, wheat germ , pecans, almonds.<br>Pour sugar mixture over oats in bowl.Stirring as you pour.Toss to combine.<br>It will be sticky.<br>Press into baking sheet.<br>Lined with foil.<br>And sprayed.Press down into pan.<br>Bake 25 min.until golden brown.Remove from oven.<br>Cool..(Jelly Roll Pan ) .<br>Cut into pieces with a sharp knife.If easier you can cut them while warm<br>Melt chocolate.Dip the cooled bars in the chocolate.So that only chocolate is on top.<br>Set on parchment paper until to set.","url":"https://recipe.bluelayer.org/recipe/49763/chocolate-dipped-granola-bars"},{"id":"49762","title":"Chocolate Black Bean Brownies with Peanut Butter Swirl","ingredients":"beans, snap, green, raw<br>egg substitute, powder<br>pumpkin, raw<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>sugars, brown<br>mini semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 F. Spray an 8 x 8 brownie pan with cooking spray; set aside.<br>In a food processor or blender add all the ingredients, except chocolate chips and peanut butter.<br>Process until smooth.<br>Then fold in the chocolate chips using a rubber spatula.<br>Pour batter into prepared pan and drop little globs of peanut butter over the top.<br>If peanut butter is too thick, heat in the microwave for 10 seconds.<br>Then swirl with a knife to create a swirl pattern.<br>Bake for 30-35 minutes.<br>Then insert a toothpick into the center.<br>If it comes out clean, brownies are done.<br>If not, bake for 1 or 2 more minutes and check again.<br>Leave in pan to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/49762/chocolate-black-bean-brownies-with-peanut-butter-swirl"},{"id":"49757","title":"Raw Chocolate Bars","ingredients":"chocolate, dark, 70-85% cacao solids<br>butter, without salt<br>sweetener, syrup, agave<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table","directions":"Sift cacao powder into a large bowl.<br>Melt cocoa butter in a double boiler or bain marie over low heat (so as not to degrade the nutrients).<br>Whisk occasionally.<br>When almost melted, add coconut oil and whisk occasionally until melted.<br>Add butter and oil mixture to powder.<br>Add agave.<br>Add salt.<br>Whisk until well combined.<br>Add fillings if desired.<br>Pour into molds.<br>Freeze until hard.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49757/raw-chocolate-bars"},{"id":"49750","title":"Chocolate Fudge Frosting","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"1) In a small pot, heat the cream until simmering.<br>2) Pull the pot off of the heat and add the chocolate pieces to the pot.<br>Let the pot sit for about 5 minutes.<br>3) Then start gently whisking the chocolate into the cream.<br>Whisk until the chocolate is completely incorporated and is smooth.<br>4) Set aside and let the mixture cool and stiffen up.<br>This should take about 1-1.5 hours.<br>5) Use an offset spatula to spread the chocolate fudge frosting onto your cake (or you could use a piping bag.)","url":"https://recipe.bluelayer.org/recipe/49750/chocolate-fudge-frosting"},{"id":"49743","title":"Planet Organic Cosmic Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>water, bottled, generic<br>molasses<br>oil, canola<br>soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350F.<br>Line two baking trays with parchment paper.<br>Combine dry ingredients : from oats to raisins.<br>Combine wet ingredients: from water to soy milk.<br>Stir dry and wet together until just combined.<br>Portion cookie dough using 1/3 C measure and place on baking tray.<br>Gently flatten cookies.<br>Bake for 24 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/49743/planet-organic-cosmic-cookies"},{"id":"49741","title":"Bittersweet Chocolate Sorbet","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>water, bottled, generic","directions":"Put all the ingredients in a heavy-bottomed medium saucepan over low heat.<br>Cook stirring frequently, until the mixture has reached a boil-- this can take 10 minutes or so.<br>Then stir without stopping and PAY ATTENTION: this will bubble furiously!<br>Boil for 2 minutes, then pour the mixture into a bowl.<br>Set the bowl into an ice-water bath.<br>Allow the mixture to chill, stirring now and then.<br>Freeze the sorbet in your ice-cream maker, following instructions.<br>You can serve the sorbet directly, or pack it into an airtight container and freeze until needed.<br>Note: I never use an ice-cream maker, just put it into a Tupperware container suitable for the freezer, and scrape to serve.","url":"https://recipe.bluelayer.org/recipe/49741/bittersweet-chocolate-sorbet"},{"id":"49736","title":"Honey-Kissed Semifreddo","ingredients":"cream, fluid, heavy whipping<br>honey<br>candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat heavy cream and honey until stiff.<br>Fold in Snickers Bars and transfer to a container.<br>Cover with plastic wrap and freeze until firm, about 4 hours.<br>When ready to serve, put Dove Dark Chocolate into a container and microwave for 10 seconds at a time until melted.<br>Put melted chocolate into a resealable plastic bag with a snipped corner.<br>Scoop semifreddo into serving dishes and drizzle with melted dark chocolate.","url":"https://recipe.bluelayer.org/recipe/49736/honey-kissed-semifreddo"},{"id":"49733","title":"Simple Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>butter, without salt","directions":"Add the chocolate, water and sugar into a small pan and melt on a low heat, stirring with a wooden spatula.<br>Once the mixture has boiled, keep stirring with a wooden or rubber spatula so that the mixture doesn't burn to the sides.<br>Once the mixture is smooth like the photo, stop the heat.<br>Add the butter and mix well to complete the sauce.<br>Pour the sauce into something like an empty jam jar and store in the refrigerator for up to 1 week.<br>Use this sauce with ice cream or pancakes.<br>Or even add it to milk and make a hot chocolate.<br>Use it in any way you like!","url":"https://recipe.bluelayer.org/recipe/49733/simple-chocolate-sauce"},{"id":"49717","title":"Chocolate Hazelnut Milk","ingredients":"nuts, hazelnuts or filberts<br>water, bottled, generic<br>sweetener, syrup, agave<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Headnote: We tried this recipe with both toasted and soaked hazelnuts and found that toasting really brought out the nutty flavor.<br>If you prefer raw milk, simply soak the hazelnuts overnight (or for 4 to 6 hours) and skip the toasting step.<br>Also, if you cant find cocoa nibs, substitute 2 tablespoons unsweetened cocoa powder, its delicious!<br>Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Place hazelnuts in a small baking pan and toast until fragrant and slightly darkened in color, 12 to 15 minutes.<br>Place all ingredients in a blender and puree until very well processed, about a minute.<br>Let stand to blend flavors, 5 to 10 minutes.<br>Strain through a fine mesh sieve and serve warm or chilled.","url":"https://recipe.bluelayer.org/recipe/49717/chocolate-hazelnut-milk"},{"id":"49714","title":"Homemade Chocolate Sause - For Canning","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>syrups, corn, light","directions":"In a small pot on medium heat.<br>Bring water &amp; sugar to a boil.<br>Whisk in cocoa, vanilla, salt, corn syrup.<br>Cook 15 minutes.Until slightly thickened.<br>Ladel hot chocolate sause into your jars.<br>( I used half pint jelly jars).leaving 1/4\" headspace.<br>Clean rims of your jars.<br>Prepare your lids &amp; rings as directed on the box.<br>Put on hot lids..Tightened rings on jars.<br>Process 15 minutes in a hot water bath.<br>Let cool 24 hours.<br>Store &amp; lable &amp; enjoy.<br>( I got about 9 jars)..","url":"https://recipe.bluelayer.org/recipe/49714/homemade-chocolate-sause-for-canning"},{"id":"49708","title":"Chocolate Peanut Butter Dip (Deceptively Delicious)","ingredients":"peanut butter, smooth style, without salt<br>cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>carrots, raw<br>salt, table","directions":"Stir all ingredients together until smooth.","url":"https://recipe.bluelayer.org/recipe/49708/chocolate-peanut-butter-dip-deceptively-delicious"},{"id":"49703","title":"Grandma Geldner's Famous Inhalers","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt white chocolate and peanut butter together in a double boiler.<br>Add remaining ingredients and mix well.<br>Drop by tablesponfuls onto parchment lined cookie sheets and let cool.","url":"https://recipe.bluelayer.org/recipe/49703/grandma-geldners-famous-inhalers"},{"id":"49701","title":"Easiest Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Melt and stir together chocolate chips and milk in a double boiler over low heat (or use your microwave); add butter and stir briefly until it is melted; remove from heat; cover and refrigerate four hours or overnight.<br>Form chocolate mixture into small balls using a teaspoon and your fingers; the mixture will seem stiff at first but the heat from your fingers will soften it.<br>Roll truffles in your choice of cocoa powder, chopped nuts (hazelnuts would be a good choice as they are popular in Switzerland), powdered sugar, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate.<br>Store truffles in the refrigerator for up to one week.","url":"https://recipe.bluelayer.org/recipe/49701/easiest-chocolate-truffles"},{"id":"49699","title":"Chocolate-Filled Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>alcoholic beverage, distilled, rum, 80 proof<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate<br>butter, without salt","directions":"In the bowl of electric mixer,beat together the butter, sugar and salt, then add the rum, beat until you obtain a fluffy mixture.<br>Stir in the sifted flour and mix to obtain a smooth texture.<br>Cover and chill for 1-2 hours.<br>Preheat the over to 350F.<br>Roll the dough into 1-inch balls, which you place 1-inch apart on ungreased baking sheets, and bake 10-12 minutes(firm but not brown), then transfer to a wire rack and cool.<br>Prepare the filling:.<br>Melt the chocolate and butter together and stir until smooth.<br>Cool slightly.<br>Spread a small amount of the chocolate on the bottom of a cookie,and cover with another cookie like a sandwich and press gently.<br>Repeat with remaining cookies.<br>Cool until filling is set.<br>Store for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/49699/chocolate-filled-cookies"},{"id":"49692","title":"Eggnog Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>alcoholic beverage, distilled, rum, 80 proof<br>spices, nutmeg, ground","directions":"Combine all ingredients in stovetop pan on low heat until melted.<br>Pour into an 8 inch waxed pan and refridgerate until set.<br>Usually two hours.<br>Remove wax paper after set and cut into squares.","url":"https://recipe.bluelayer.org/recipe/49692/eggnog-fudge"},{"id":"49687","title":"Coconut Lime White Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pineapple, raw, all varieties<br>papayas, raw<br>bananas, raw<br>lime juice, raw<br>nuts, cashew nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt the white chocolate in a double boiler or microwave.<br>Set aside and let it cool for about 1-2 minutes.<br>Lay parchment paper on a baking sheet.<br>Mix half of all the ingredients into the chocolate, and pour on the parchment paper.<br>Quickly top with remaining fruit, nuts, and coconut, then cool in refrigerator for at least 20 minutes.<br>When ready to serve, break apart with hands.<br>Store in refrigerator.<br>Recipe adapted from How Sweet Eats.","url":"https://recipe.bluelayer.org/recipe/49687/coconut-lime-white-chocolate-bark"},{"id":"49682","title":"Trail Mix II","ingredients":"nuts, walnuts, english<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend walnuts, dried cranberries and chocolate chips.<br>Complement snack with a glass of milk.","url":"https://recipe.bluelayer.org/recipe/49682/trail-mix-ii"},{"id":"49679","title":"Triple Chocolate Shortbread Drops","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>rice flour, white, unenriched<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Toast flours under broiler for 7-11 minutes (it gives the cookies a nuttier flavor-- you can skip this step if you wish).<br>Cream butter and sugars.<br>Add flours and then the other ingredients.<br>Drop onto parchment lined baking sheets.<br>Bake @ 300 degrees for 25-30 minutes or until golden on bottom edges.","url":"https://recipe.bluelayer.org/recipe/49679/triple-chocolate-shortbread-drops"},{"id":"49675","title":"Chocolate Thumbprints","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate<br>syrups, corn, light","directions":"Preheat oven to 350F.<br>Line 2 baking sheets with parchment paper.<br>In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes.<br>Beat in flour, beginning at low speed and increasing to medium speed until combined.<br>Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets.<br>Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations.<br>Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more.<br>If the indentations begin to loose definition, remove cookies from oven and press again.<br>Transfer to wire rack and cool completely.<br>Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.<br>Allow to cool a bit until slightly thickened.<br>Fill thumbprints with the chocolate mixture.<br>and set aside to firm up.<br>Cookies can be stored in single layers in airtight containers at room temperature for 3 days.","url":"https://recipe.bluelayer.org/recipe/49675/chocolate-thumbprints"},{"id":"49657","title":"Crazy Crater Chocolate Marshmallow Moon Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows","directions":"Preheat oven to 350 degrees.<br>In an 8\" round cake pan, mix together the<br>flour, sugar, cocoa, baking soda and salt.<br>With a spoon, dig one 1 1/2\" and two 3/4\" holes in the flour mixture.<br>Put the oil in the big hole and vinegar and vanilla in the small holes.<br>Pour the milk over everything and mix to the consistency of mud.<br>Bake for 15 minutes, then sprinkle on the marshmallows.<br>Continue baking for 10 to 15 minutes, or until the center springs back when pressed lightly and the marshmallows have melted into tan \"moon rocks\" (hence the name of the recipe).<br>Set the pan on a rack to cool and serve right out of the pan.","url":"https://recipe.bluelayer.org/recipe/49657/crazy-crater-chocolate-marshmallow-moon-cake"},{"id":"49642","title":"Creamy Cashew Coconut and Chocolate Tart","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>water, bottled, generic<br>sugars, brown<br>cream, fluid, heavy whipping<br>syrup, maple, canadian<br>spices, ginger, ground<br>nuts, cashew nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"To make the crust:<br>Coat a 11-inch-diameter tart pan with removable bottom with cooking spray or grease with butter.<br>Add flour, sugar, cocoa, and salt in a processor, process for 5 to 8 seconds.<br>Add butter and keep processing until forms moist sandy texture.<br>Add 1 1/2 tablespoons ice water and process until all the ingredients come together and form into a dough.<br>Transfer the dough into the prepared tart pan, and press evenly onto bottom and up sides.<br>Refrigerate for at least half an hour or longer.<br>Preheat oven to 350F.<br>Set crust on baking sheet.<br>Bake until looks dry and slightly puffed, 16 to 20 minutes.<br>Remove from the oven and let cool completely on a wire rack.<br>Maintain oven temperature.<br>To make the filling:<br>In a medium saucepan, add brown sugar, cream, maple syrup, and ginger, bring to a boil over medium-high heat, whisking often until sugar dissolves.<br>Attach candy thermometer to side of pan.<br>Adjust heat to maintain simmer, cook until thermometer reaches 222F, 6 to 9 minutes, whisking once a while.<br>Stir in in cashews and coconut until well mixed.<br>Allow to cool for about 25 minutes.<br>Add chopped chocolate in small microwave-safe bowl.<br>Cook at medium setting in 15-second intervals until soft and starting to melt.<br>Stir until completely melted and smooth.<br>Brush enough chocolate over inside of crust to coat completely and evenly.<br>Freeze crust until chocolate is chilled and hard, 15 to 20 minutes (reserve remaining melted chocolate for garnish).<br>Pour filling into crust.<br>Arrange tart on rimmed baking sheet.<br>Bake until filling starts to darken on top and is bubbling thickly, 33 to 36 minutes.<br>Remove tart onto wire rack.<br>Let cool completely.<br>Remelt reserved chocolate in microwave.<br>Drizzle chocolate over tart in lacy pattern.<br>Note: The tart can be made 1 day ahead.<br>Cover and store in the refrigerator or at room temperature.","url":"https://recipe.bluelayer.org/recipe/49642/creamy-cashew-coconut-and-chocolate-tart"},{"id":"49624","title":"Chocolate Malt Shake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, ovaltine, classic malt powder<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.<br>Yield: 2 (10-ounce) servings<br>*For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/49624/chocolate-malt-shake"},{"id":"49613","title":"Corsican Mendiant Au Chocolat Blanc","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>dates, deglet noor<br>orange juice, raw","directions":"Line a baking sheet with parchment paper.<br>Melt the chocolate in a double boiler filled with barely simmering water.<br>Drop the chocolate onto the parchment in heaping teaspoonfuls, smoothing each drop into a 2-inch circle.<br>Working quickly, sprinkle the walnuts, dates, and orange peel over the chocolate disks before they set up.","url":"https://recipe.bluelayer.org/recipe/49613/corsican-mendiant-au-chocolat-blanc"},{"id":"49586","title":"Chicken Cornmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>oil, olive, salad or cooking<br>spices, onion powder<br>beef, grass-fed, ground, raw<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow","directions":"Preheat oven for 400 degrees farenheit.<br>Mix all of the ingredients in large bowl, except for the 1 cup flour and 1 cup self rising corn meal mix at the end - set these aside, and blend until a soft dough forms.<br>slowly add in more flour from the flour that has been set aside, and knead into the soft dough until a firmer dough forms and pulls away from the sides of the bowl.<br>fold out onto corn meal mix dusted surface (use from the cup of mix that was set aside) and sprinkle with more of the corn meal mix.<br>roll out to 1/2\" thickness sprinkling more of the corn meal mix onto the dough surface as needed to prevent your rolling pin from sticking.<br>use biscuit cutter or coffe cup and cut out your biscuits and put them onto a cookie sheet dusted with corn meal mix and bake until golden brown and then enjoy.<br>you can also add cranberries, onions, or cheese to this too and can omit the bouillion if you want to make it sweet, add 1 cup of sugar and 2Tbs.vanilla extract instead and add your other ingredients you want to use -- i.e.<br>chocolate chips, fruit, etc --.<br>the serving size and yields are approximate depending on what size biscuit cutter or shape you use -- .<br>And if you want to make a biscuit for your pooch - get regular corn meal and replace the self-rising corn meal mix with this and roll out very thin and cut the biscuits out with bone,star or, round shaped small cutters and bake until very light brown and let cool overnight to make them hard -- or you can then put them back into the oven after coating them with egg whites and baking it on for a few minutes on a lower temp until glossy if you want but it's not necessary -- p.s.<br>my dog loved these too -- .","url":"https://recipe.bluelayer.org/recipe/49586/chicken-cornmeal-scones"},{"id":"49580","title":"Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>salt, table","directions":"Combine cocoa, sugar, and salt in a saucepan.<br>Add water, and mix until smooth.<br>Bring this mixture to a boil.<br>Allow it to boil for one minute; be careful this does not over boil.<br>Remove from heat, when this cools, add the vanilla.","url":"https://recipe.bluelayer.org/recipe/49580/chocolate-syrup"},{"id":"49564","title":"Deep Chocolate Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>vanilla extract<br>sugars, powdered","directions":"Preheat oven to 375F.<br>Generously oil 8-inch square or round baking pan.<br>Dust with sifted cocoa, or line bottom of baking pan with parchment paper.<br>To make Chocolate Cake:<br>Sift flour, cocoa, soda, salt and sugar.<br>In another bowl, combine oil, water or coffee and vanilla.<br>Pour liquid into dry, and mix until smooth.<br>Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter.<br>Without wasting time, pour batter into prepared pan.<br>Bake for 25 to 30 minutes.<br>Serve cake from pan, or, when cool, transfer to plate.<br>To make Chocolate-Peanut Butter Frosting:<br>In heavy saucepan, melt chocolate over medium heat.<br>Beat together peanut butter, water and vanilla until smooth.<br>Beat in confectioners sugar, and add melted chocolate, mixing until blended.<br>Spread frosting on cooled cake.","url":"https://recipe.bluelayer.org/recipe/49564/deep-chocolate-vegan-cake"},{"id":"49559","title":"No-Bake Protein Bars","ingredients":"oats<br>seeds, flaxseed<br>raisins, seeded<br>cranberries, dried, sweetened<br>beverages, protein powder whey based<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>peanut butter, smooth style, without salt","directions":"Line a 13x9-inch baking dish with baking parchment.<br>Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl.<br>Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes.<br>Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish.<br>Refrigerate bars until hardened, 15 to 20 minutes.<br>Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.","url":"https://recipe.bluelayer.org/recipe/49559/no-bake-protein-bars"},{"id":"49545","title":"Mocha Caramels","ingredients":"oil, olive, salad or cooking<br>cream, fluid, heavy whipping<br>honey<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>water, bottled, generic","directions":"Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.<br>Thoroughly coat the foil with the canola oil.<br>In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.<br>Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.<br>Raise the heat to moderately high and place a candy thermometer in the pan.<br>Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.<br>Remove the saucepan from the heat and quickly stir in the butter and the espresso mixed with water.<br>Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.<br>Use the ends of the foil to lift the caramel from the pan.<br>Peel the foil off the back of the caramel.<br>Coat the blade of a chef's knife with oil.<br>Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.<br>Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/49545/mocha-caramels"},{"id":"49542","title":"Chocolate-Peanut Butter Frosting","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.<br>Blend in the vanilla and add 3 Tbsp.<br>of the milk until well blended.<br>Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.","url":"https://recipe.bluelayer.org/recipe/49542/chocolate-peanut-butter-frosting"},{"id":"49538","title":"Rocky Road Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Preheat a large skillet or griddle to medium heat.<br>In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.<br>In another medium mixing bowl, whisk one egg until frothy.<br>Then add milk and oil; then whisk until combined.<br>Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.<br>Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.<br>Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.<br>Immediately sprinkle each with approximately 1 tbs.<br>each of nuts and chips.<br>Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.<br>Turn and cook for another 2 minutes until golden brown.<br>Serve hot with butter and maple syrup.","url":"https://recipe.bluelayer.org/recipe/49538/rocky-road-pancakes"},{"id":"49537","title":"Chocolate Whipped Butter (Hershey)","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Mix all ingredients and whip until smooth.<br>Chill until needed.","url":"https://recipe.bluelayer.org/recipe/49537/chocolate-whipped-butter-hershey"},{"id":"49536","title":"Peanut butter frosting","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"Place the butter and peanut butter into a medium bowl, and beat with an electric mixer (or hand mix)Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.<br>Beat for at least 3 minutes for it to get good and fluffy.<br>Place on cake or cupcakes.<br>Garnish with mini reeses and shaved chocolate.","url":"https://recipe.bluelayer.org/recipe/49536/peanut-butter-frosting"},{"id":"49533","title":"Protein-packed Quinoa Breakfast Bars","ingredients":"oats<br>quinoa, uncooked<br>nuts, walnuts, english<br>salt, table<br>peanut butter, smooth style, without salt<br>honey<br>oil, olive, salad or cooking<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Preheat the oven to 350 F. Spread oats and uncooked quinoa on a cookie sheet and toast in the preheated oven for 8 minutes.<br>Remove from oven.<br>Place the toasted quinoa/oats mixture in a large bowl and add nuts and/or dried fruit.<br>In a medium saucepan, combine salt, peanut butter, honey, oil and brown sugar.<br>Bring to a boil over medium heat and once it hits a boil immediately remove from heat.<br>Pour the peanut butter mixture over the oats mixture and combine until the dry ingredients are evenly coated.<br>Line a 9x13 baking dish with parchment paper.<br>Spread the mixture evenly into the baking dish, pressing it down into the pan.<br>Bake at 350 F for 20 minutes.<br>Remove it from the oven and set dish on a rack.<br>Let it cool for up to 2 hours.<br>After the mixture has cooled, pour the dark chocolate chips and final 1 tablespoon of oil in a microwave safe bowl.<br>Microwave for 30 second intervals, stirring in between, and continuing until smooth.<br>Cut the baked mixture into bars.<br>Dip each bar in the melted dark chocolate and set on parchment paper to harden.<br>Enjoy!<br>Recipe adapted from Super Healthy Kids.<br>Note: For step 2 I used sunflower seeds and roughly chopped walnuts.","url":"https://recipe.bluelayer.org/recipe/49533/protein-packed-quinoa-breakfast-bars"},{"id":"49528","title":"Reindeer Food","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, powdered","directions":"1) Take out 2 Bowls and put the 3 cups of Chex Mix in the big bowl and set aside.<br>2) Pour the chocolate chips, peanut butter, and margarine in the bowl and heat in the microwave on high for 1 minute.<br>3) Pour in the vanilla.<br>4) Pour the mixture in 1 bowl into the bowl of Chex Mix and mix.<br>5) Get a large ziplock bag and pour in the powdered sugar and SHAKE!<br>6) Put in the fridge till it hardens (about 5 minutes).","url":"https://recipe.bluelayer.org/recipe/49528/reindeer-food"},{"id":"49519","title":"After Eight Mint and Cookie Crumb Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, nestle, after eight mints<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crush cookies in a food processor.<br>Reserve around 2 tablespoons and set aside.<br>Melt the After Eights and then beat with the cream cheese.<br>Mix in the crushed cookies and freeze for around 30 minutes to harden.<br>Roll into balls and place on a baking tray lined with grease-proof paper.<br>Refrigerate for another 30 minutes.<br>For the coating, melt the chocolate and dip each ball in.<br>Place back on the baking tray and sprinkle with reserved cookie crumbs.<br>Return to the fridge until chocolate has set and keep refrigerated until ready to eat.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/49519/after-eight-mint-and-cookie-crumb-truffles"},{"id":"49502","title":"Soft Chocolate Pikes","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened","directions":"Mix butter and sugar until creamy.<br>Add flour and cacao.<br>Roll little balls and press them onto your baking sheet.<br>Bake at 150C for 10 .","url":"https://recipe.bluelayer.org/recipe/49502/soft-chocolate-pikes"},{"id":"49501","title":"Pop's Fudge Frosting (Peanut Butter and Marshmallow)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract<br>peanut butter, smooth style, without salt<br>cream, whipped, cream topping, pressurized","directions":"In a sauce pan, melt the semi-sweet chocolate in the evaporated milk over medium-high heat.<br>Whisk in the confectioner's sugar and bring to a full boil.<br>Continue to whisk and boil for 1 minute, then remove from heat.<br>Mix in the remaining ingredients, stirring well.<br>Allow this to cool for about 10-15 minutes before using as frosting (after that it will start to \"set\" a bit, like fudge).","url":"https://recipe.bluelayer.org/recipe/49501/pops-fudge-frosting-peanut-butter-and-marshmallow"},{"id":"49492","title":"Super easy Soft Choc Chip Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream together butter and sugar.<br>Mix together dry ingredients.<br>Add condensed milk.<br>Then add dry ingredients roll into small balls and bake on baking sheet for approximately 12 minutes.<br>I bake on baking paper so that I can slide one sheet off and put next sheet in the oven immediately without having to wait for cookies to cool.<br>Cookies must cool before being moved as they're very soft when the come out of oven and will break.<br>Store in airtight cookie jar or container","url":"https://recipe.bluelayer.org/recipe/49492/super-easy-soft-choc-chip-cookies"},{"id":"49489","title":"Hershey's Light Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>vanilla extract","directions":"Heat oven to 350F (180C).<br>Spray two 8 inch round pans with cooking spray.<br>In bowl, stir flour, cocoa and baking soda.<br>In saucepan, melt corn oil spread, stir in sugar.<br>Remove from heat.<br>Add milk, vinegar and vanilla to mixture in sauce pan, stir.<br>Add dry ingredients, wisk until well blended.<br>Pour evenly into pans.<br>Bake 20 minutes or until wooden pick inserted comes out clean.<br>Cool.<br>Fill and frost top.","url":"https://recipe.bluelayer.org/recipe/49489/hersheys-light-chocolate-cake"},{"id":"49486","title":"Vegan Hot Chocolate","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>water, bottled, generic","directions":"Place cashews and (room temperature) water in a blender; puree on high until completely smooth and no lumps of cashew remain.<br>Blend in cocoa, agave, stevia and vanilla.<br>Divide cocoa mixture evenly between 2 mugs.<br>Top off each mug with 1/2 cup boiling water.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/49486/vegan-hot-chocolate"},{"id":"49480","title":"Chocolate Pistachio Fudge","ingredients":"milk, canned, condensed, sweetened<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>vanilla extract<br>nuts, pistachio nuts, raw","directions":"Line an 8x8 inch (20cmx20cm) pan with parchment paper (leaving a 2-inch/5 cm paper overhang on two sides).<br>Butter the paper and sides of the pan.<br>Set aside.<br>In a large microwave safe bowl, combine condensed milk, butter and salt.<br>Microwave on high for 3 minutes.<br>It will be very hot and bubbly.<br>Remove the hot milk mixture from the microwave.<br>Add the chocolate chips.<br>Stir well until all the chocolate is melted and the mixture is really smooth.<br>Add the pistachio extract and pure vanilla extract.<br>Mix one more time.<br>Finally add the chopped pistachios and stir vigorously.<br>Pour it into the prepared pan and spread evenly to the edges of the prepared pan.<br>Smooth the top.<br>Refrigerate or freeze until completely set.<br>Using the parchment paper overhangs, lift fudge from pan and transfer to a cutting board.<br>Cut into 36 squares.","url":"https://recipe.bluelayer.org/recipe/49480/chocolate-pistachio-fudge"},{"id":"49465","title":"White Chocolate Pecan Sheets","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking<br>nuts, pecans","directions":"Line a cookie sheet with aluminum foil.<br>In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.<br>Remove the top part of the double boiler and stir the nuts into the melted chocolate .<br>Pour the chocolate mixture out onto the prepared cookie sheet.<br>Spread randomly to the desired thickness.<br>Refrigerate 20-30 minutes, or until set.<br>Slide a metal spatula under the chocolate to loosen from the foil.<br>Break into uneven pieces .<br>Store in an airtight container or in the refrigerator.<br>Prep time includes refrigeration time.","url":"https://recipe.bluelayer.org/recipe/49465/white-chocolate-pecan-sheets"},{"id":"49459","title":"Valentine's Day Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Whisk together the flour, white sugar, baking soda, and salt in a bowl.<br>Beat honey, milk, butter, and vanilla extract together in a large bowl until smooth.<br>Stir the flour mixture into the honey mixture until just combined.<br>Fold in the chocolate and vanilla chips.<br>Roll the dough into walnut-sized balls and place 2 inches apart onto nonstick baking sheets.<br>Bake in the preheated oven until golden brown, 15 to 18 minutes.<br>Allow cookies to cool; dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/49459/valentines-day-cookies"},{"id":"49457","title":"Good and Classic Trail Mix","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in bowl.<br>Store in resealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/49457/good-and-classic-trail-mix"},{"id":"49455","title":"Oatmeal Chocolate Peanut Butter No-Bake Candy Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>mini semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"In a medium sized saucepan, melt together peanut butter, honey and coconut oil.<br>Remove from heat and add oats, chocolate chips and dried cranberries.<br>Stir until combined and chocolate chips are melted.<br>Spread into a 9x13 pan.<br>Refrigerate until hardened, about 1 hour.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/49455/oatmeal-chocolate-peanut-butter-no-bake-candy-bars"},{"id":"49450","title":"Cranberry Walnut Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>pretzels, soft, unsalted","directions":"Melt white chocolate chips in a double boiler or use a microwave.<br>(Microwaves vary, approximately one minute for microwave).<br>Add cranberries, walnuts and pretzel pieces.<br>Drop by teaspoons onto wax paper.<br>Store in a covered air tight container once hardened.","url":"https://recipe.bluelayer.org/recipe/49450/cranberry-walnut-bark"},{"id":"49444","title":"Moms Chocolate Oatmeal","ingredients":"oats<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic","directions":"Boil water with a dash of salt, then add cocoa and sugar.<br>Stir to mix in.<br>Stir in oats and cook for about 1 minute over medium heat, stirring to keep it from sticking or burning.<br>Taste the oatmeal and add cocoa or sugar if needed.<br>Everyone likes it different.<br>Serve in deep bowls with a splash of milk.<br>Serves 4.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/49444/moms-chocolate-oatmeal"},{"id":"49441","title":"Chocolate Dessert Fondue","ingredients":"butter, without salt<br>candies, marshmallows<br>cream, whipped, cream topping, pressurized<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Rub butter on the sides on your fondue pot.<br>Break candy into small pieces.<br>Melt candy, marshmallows and milk in a covered fondue pot.<br>Stir once in every 15 minutes until ingredients are melted and smooth.<br>Then, add whipping cream.<br>Cover and continue heating for 30 minutes or until desired.<br>Serve with bite-size pieces of strawberries, chocolate cake, pound cake, marshmallows, peaches, etc.","url":"https://recipe.bluelayer.org/recipe/49441/chocolate-dessert-fondue"},{"id":"49437","title":"Cashew Macadamia Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>nuts, macadamia nuts, raw<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light","directions":"Line 9 inch square pan with foil, extending foil over edges of pan; butter foil.<br>Cover bottom of prepared pan with chocolate chips.<br>Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and and sugar is dissolved.<br>Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown (about 10 minutes).<br>Pour mixture over chocolate ships in pan, spreading evenly.<br>Cool(approximately 40 minutes).<br>Refrigerate until chocolate is firm (approximately 3 hours).<br>Remove from pan; peel off foil.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/49437/cashew-macadamia-crunch"},{"id":"49436","title":"To Die For Buttery Almond Nut Crunch","ingredients":"sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>nuts, almonds<br>candies, semisweet chocolate<br>nuts, almonds","directions":"Heat the sugar, butter and water in a large, heavy pot with buttered sides.<br>Cook rapidly and stir constantly, being careful not to scrape sides of pan.<br>Cook until mixture reaches 300 degrees or the hard-crack stage, when a small amount of mixture dropped into a glass of cold water separates into threads that are hard and brittle.<br>Add 1 1/2 cups of almonds and stir.<br>Quickly turn the candy out onto a buttered cookie sheet.<br>Form into a shape about 1 foot square.<br>When almost cool, brush with melted chocolate and sprinkle with toasted almonds.<br>Break into pieces when cold.","url":"https://recipe.bluelayer.org/recipe/49436/to-die-for-buttery-almond-nut-crunch"},{"id":"49421","title":"Chocolate Oat Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>oil, olive, salad or cooking<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Whisk together dry ingredients (flour, oats, baking powder, baking soda, salt) in a bowl.<br>Mix together the sugar, oil, soymilk, and vanilla.<br>Slowly mix in the dry ingredients.<br>Stir in the chocolate chips.<br>Spread the mixture into a greased 9x13\" pan.<br>Bake for approximately 25 minutes or until the cookie bars are golden on top.<br>Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/49421/chocolate-oat-cookie-bars"},{"id":"49412","title":"White Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Using a vegetable peeler, shave dark chocolate into curls; set aside.<br>Place white chocolate in a medium heat-proof bowl; set aside.<br>Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes) DO NOT BOIL!<br>Remove mixture from the flame.<br>Immediately pour over white chocolate.<br>When the chocolate begins to melt, gently stir to combine.<br>Whisk in vanilla.<br>Continue whisking until light foam forms.<br>Serve immediately.<br>Garnish with chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/49412/white-hot-chocolate"},{"id":"49408","title":"Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian","directions":"Combine the above in a microwave-safe container and microwave for about a minute.<br>Stir thoroughly even if it doesnt look completely melted - It should come together after a bit of agitation, but if the chocolate still isnt entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesnt burn.","url":"https://recipe.bluelayer.org/recipe/49408/ganache"},{"id":"49402","title":"Christmas Bark Candy","ingredients":"nuts, almonds<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pretzels, soft, unsalted<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top.<br>Stir in remaining ingredients and mix well.<br>Line a cookie sheet with wax paper.<br>Quickly place by teaspoonfuls onto waxed paper.<br>Allow to set up and harden.<br>(I sometimes refrigerate them for a few minutes.<br>).","url":"https://recipe.bluelayer.org/recipe/49402/christmas-bark-candy"},{"id":"49399","title":"Halloween Truffles","ingredients":"candies, white chocolate<br>cream, fluid, heavy whipping","directions":"Place cream in a small saucepan over medium heat and bring to a boil, stirring constantly.<br>Once cream reaches a boil, remove from heat; add chopped coating and cover pan.<br>Let stand approximately 5 minutes, or until coating has melted.<br>Stir until smooth and creamy.<br>Refrigerate until firm.<br>Roll into rounds.<br>Truffles may be rolled in a variety of coatings, such as cocoa, coconut or chopped nuts.<br>Place in Halloween Baking cups or pipe directly into candy cups.<br>To pipe, refrigerate truffle mixture just until it holds the shape when spooned.<br>Place in a decorating bag fitted with tip..<br>Add mini pumpkin icing decorations.","url":"https://recipe.bluelayer.org/recipe/49399/halloween-truffles"},{"id":"49398","title":"Grown-Up Trail/Snack Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cranberries, dried, sweetened<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>oil, corn, peanut, and olive","directions":"Mix all ingredients in a large bowl.<br>Store in tightly covered container or zipper-lock bag.","url":"https://recipe.bluelayer.org/recipe/49398/grown-up-trail-snack-mix"},{"id":"49388","title":"Chocolate Chip Granola Bars","ingredients":"oats<br>oil, olive, salad or cooking<br>honey<br>vanilla extract<br>mini semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350 degrees.<br>Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.<br>Mix oil, honey and vanilla in a large bowl.<br>Add cooled oats, chocolate chips and nuts (if using) and mix well.<br>(Note: If the oats are still warm at all, the chocolate chips will melt.<br>).<br>Line a 9x13 baking dish with parchment paper and mist with oil.<br>Spread the mixture evenly onto the parchment.<br>Lay a sheet of waxed paper over the mixture and press to compact.<br>(I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.<br>).<br>Remove the waxed paper and use a rubber spatula to press in any of the oats that may have \"straggled\" up the sides of the dish.<br>Bake for 20 minutes.<br>Cool completely and lift parchment from the dish.<br>Cut into 16 bars.","url":"https://recipe.bluelayer.org/recipe/49388/chocolate-chip-granola-bars"},{"id":"49387","title":"Chocolate Dipped Honeycomb Brittle","ingredients":"sugars, granulated<br>syrups, corn, light<br>honey<br>water, bottled, generic<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Prepare a large baking sheet lined with parchment paper.<br>Bring sugar, corn syrup, honey and water to a boil in a medium saucepan, stirring constantly.<br>Reduce heat to low.<br>Cook, without stirring, until a candy thermometer reaches 300 degrees F.<br>Remove from heat and whisk in baking soda until combined and mixture bubbles.<br>When it has almost stopped bubbling, gently and quickly pour mixture onto the prepared baking sheet without spreading.<br>Let cool.<br>Break into pieces.<br>Melt chocolate.<br>Use a fork to dip each piece of brittle into the chocolate.<br>Lightly tap the fork to remove any excess.<br>Use a paring knife to push the brittle off the fork and onto the baking sheet.<br>Place the brittle into the refrigerator for 10 minutes and let the chocolate harden.","url":"https://recipe.bluelayer.org/recipe/49387/chocolate-dipped-honeycomb-brittle"},{"id":"49381","title":"Chocolate Cookie Pie Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat Oven to 350.<br>Melt Margarine in a medium bowl in microwave.<br>Add cookie crumbs and mix until coated.<br>Press into Pie dish.<br>Bake for 10 minutes Let cool.","url":"https://recipe.bluelayer.org/recipe/49381/chocolate-cookie-pie-shell"},{"id":"49377","title":"Toasted Pecan Clusters","ingredients":"butter, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter in a 15x10x1 inch jellyroll pan.<br>Spread pecans evenly in pan.<br>Bake at 300F (150C).<br>for 30 minutes, stirring every 10 minutes.<br>Place candy coating in top of a double boiler, bring water to a boil.<br>Reduce heat to low; cook until coating melts.<br>Cool 2 minutes, add pecans, and stir until coated.<br>Drop by rounded teaspoonfuls onto wax paper.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/49377/toasted-pecan-clusters"},{"id":"49368","title":"Fudge","ingredients":"sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, walnuts, english<br>vanilla extract","directions":"Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly.<br>Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching.<br>Remove from heat; stir in chips until melted.<br>Add marshmallow creme, nuts if using, and vanilla; beat until well blended.<br>Pour into greased 9x13 inch pan.<br>Cool at room temperature, cut into squares.<br>Makes approx 3lb.","url":"https://recipe.bluelayer.org/recipe/49368/fudge"},{"id":"49364","title":"Backcountry Fudge","ingredients":"nuts, walnuts, english<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"AT HOME: Combine walnuts and powdered sugar in a small zipper-lock bag.<br>IN CAMP: Pour chocolate chips in a pot and cook over very low heat, stirring occasionally.<br>When melted, remove from heat, and mix in peanut butter, walnuts, and sugar.<br>Firms into fudge in about half an hour on cool evenings; makes a gooey treat in warm weather.","url":"https://recipe.bluelayer.org/recipe/49364/backcountry-fudge"},{"id":"49357","title":"Cheaters Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>nuts, pecans","directions":"Butter a 7 x 11 brownie pan.<br>Melt chocolate bars in top of a double boiler over hot water until melted.<br>Remove from heat, stir until smooth.<br>Add in mini marshmallows, and nuts.<br>Pour into prepared pan.<br>Chill cut into squares when firm.","url":"https://recipe.bluelayer.org/recipe/49357/cheaters-fudge"},{"id":"49346","title":"Spanish Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring milk with chocolate a la taza just to a boil in a 1 1/2-quart heavy saucepan over moderate heat, whisking until chocolate is melted, then simmer mixture, whisking, 2 minutes.<br>Remove from heat and let stand 5 minutes to thicken.<br>*Available at Tienda (888-472-1022).","url":"https://recipe.bluelayer.org/recipe/49346/spanish-hot-chocolate"},{"id":"49337","title":"Eggless Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>vinegar, distilled","directions":"Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.<br>Grease, line and grease two 9- inch layer cake tins.<br>Sift and measure dry ingredients into a very large bowl.<br>Sift three times.<br>Melt margarine.<br>Cool.<br>Add milk, vanilla essence and vinegar to margarine.<br>Mix well.<br>Add liquid ingredients to dry ingredients.<br>Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl.<br>(Batter should be of pouring consistency).<br>Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.<br>10. cool cake for 10- 20 minutes before turning out.","url":"https://recipe.bluelayer.org/recipe/49337/eggless-chocolate-cake"},{"id":"49306","title":"Triple Chocolate Covered Macadamia Nuts","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw","directions":"Place the first cup of chocolate in a microwave safe bowl.<br>Heat the chocolate in 15 second increments, stirring well between each time in the microwave.<br>When the chocolate is almost completely melted, stir in 1 cup of the macadamia nuts.<br>Use a tablespoon to scoop up spoonfuls of the nut and chocolate mixture and place on a nonstick silicone baking mat.<br>Repeat with the other two types of chocolate.<br>Allow to cool and harden completely before removing them from the mat to serve.","url":"https://recipe.bluelayer.org/recipe/49306/triple-chocolate-covered-macadamia-nuts"},{"id":"49302","title":"Austrian Florentines (Echte Florentiner)","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>wheat flour, white, cake, enriched<br>salt, table<br>nuts, almonds<br>orange juice, raw<br>candies, semisweet chocolate<br>butter, without salt","directions":"FOR THE CHOCOLATE GLAZE:.<br>Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water.<br>Remove from heat and stir until chocolate is melted.<br>Blend in butter.<br>This will also glaze one 8-inch tubed cake.<br>Triple the recipe for the cookies.<br>FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy.<br>Add honey, corn syrup, and cream gradually, beating well after each addition.<br>Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.<br>Mix in almonds and candied peel.<br>Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.<br>Bake at 350F about 7 minutes.<br>(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.<br>).<br>Cool 2 to 3 minutes on cookie sheets.<br>Carefully remove cookies to wire racks; turn flat side up and cool completely.<br>Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze.<br>When chocolate is almost set, draw wavy lines through glaze.<br>About 2 dozen cookies.<br>Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/49302/austrian-florentines-echte-florentiner"},{"id":"49296","title":"Donna Hay's Chocolate Caramel Slice","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>butter, without salt<br>syrup, maple, canadian<br>butter, without salt<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Method: Base (first 4 ingredients).<br>Preheat the oven to 350F (200C or 180C fan forced).<br>Combine the flour, coconut, sugar, and butter in a bowl.<br>Press the mixture into a slice tin that has been lined with baking paper.<br>Bake for around 15-18 min (until browned).<br>Method: Caramel Filling.<br>(next 3 ingredients).<br>Put the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has combined and thickened slightly.<br>2.Pour the caramel over the cooked base.<br>Bake for 20min (check after 15), or until the caramel is golden.<br>Refrigerate until the slice is cold.<br>Method: Topping.<br>(last 2 ingredients).<br>Place the chocolate and oil in a saucepan over low heat and stir until melted.<br>Remove from heat and allow to cool slightly.<br>Spread over the slice.<br>Refrigerate until firm.<br>Cut with a heated knife.","url":"https://recipe.bluelayer.org/recipe/49296/donna-hays-chocolate-caramel-slice"},{"id":"49271","title":"Chocolate Fudge","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>water, bottled, generic","directions":"Grease a pan or dish to pour the fudge into to set.<br>Sift together the cocoa and milk powder.<br>Place the sugar and water together in a saucepan and bring to boil.<br>Stir continuously till the sugar syrup has reached one string consistency (to test this, lift a small amount of syrup up and let it drip back into the pan; if it falls in a 'string' then it's done).<br>Turn off the heat without removing the saucepan off the stove and add the butter to the sugar syrup- the butter should melt in the heat of the pan but if it doesn't, have the stove on at the lowest temperature.<br>Add the sifted cocoa and milk powder to the butter and syrup and mix together until the mixture is smooth.<br>If you want harder fudge then keep stirring for longer, having the heat on low but if you want it softer, then stop stirring and take it off the stove.<br>Pour the fudge into the pre-greased pan, scraping off any of the mixture that will not pour.<br>Making sure your hands are clean, grease the fleshy part of your hands and press the mixture down evenly and smoothly.<br>While still unset, cut it small pieces.<br>Place the fudge in the refrigerator and wait for it to set.<br>When it's done, enjoy!","url":"https://recipe.bluelayer.org/recipe/49271/chocolate-fudge"},{"id":"49268","title":"No Bake Chocolate Oatmeal Cookies","ingredients":"syrup, maple, canadian<br>oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract","directions":"In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon.<br>Boil for three minutes, stirring constantly.<br>Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended.<br>Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/49268/no-bake-chocolate-oatmeal-cookies"},{"id":"49261","title":"Mexican Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground","directions":"Creating the Jar:<br>Wash and thoroughly dry a 1-pint wide-mouth canning jar.<br>In a medium-sized bowl, combine all of the ingredients listed in the jar shown at left.<br>Premixing is required for this recipe.<br>Transfer the mixture to the canning jar.<br>Secure the lid, and decorate as desired (see Notes).<br>Attach the following instructions for making the hot chocolate:<br>MEXICAN HOT CHOCOLATE<br>Pint-Jar Yield: About 20 servings<br>Place 3 heaping teaspoons of the Jar mix in a cup or mug.<br>Add 6 ounces boiling water, stir well, and enjoy.","url":"https://recipe.bluelayer.org/recipe/49261/mexican-hot-chocolate"},{"id":"49260","title":"Better Than Robert Redford Dessert / Better Than Sex Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated","directions":"Mix together, pat into 9x13 pan and bake 15 min @ 375F.<br>Bottom Layer:12 ounce cream cheese1.5 c powdered sugar1.25 c Cold Whip<br>Mix together and spread over cooled crust.<br>Second Layer:3 small pkgs.<br>chocolate pudding4.5 c lowfat milk<br>Prepare pudding, spread over middle layer.<br>Top with more cold whip and refrigeratefor as long as you can stand to leave it alone.","url":"https://recipe.bluelayer.org/recipe/49260/better-than-robert-redford-dessert-better-than-sex-cake-recipe"},{"id":"49255","title":"Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>water, bottled, generic","directions":"Heat oven to 350.<br>Grease a 8x8\" square pan.<br>Mix first 9 ingredients in a bowl and pour into pan.<br>mix brown sugar and baking powder in a small bowl, then add water and stir.<br>Slowly pour water mixture onto cake batter.<br>(If you don't pour slow, it will make a big hole in the middle of the cake.<br>).<br>Bake for 40 minutes or until toothpick comes out with crumbs on it.","url":"https://recipe.bluelayer.org/recipe/49255/chocolate-pudding-cake"},{"id":"49251","title":"Chia Seed Pudding Shooters","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>seeds, chia seeds, dried","directions":"Recipe makes eight 2-ounce shooters (or four 4-ounce servings).<br>Combine chia seeds and flavored milk in a bowl.<br>Stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours (recipe can be made several days in advance).<br>Spoon into 2-ounce dessert glasses and serve.<br>Use any flavor milk you likevanilla, chocolate, strawberry, coffee.<br>Feel free to use any kind of milk tooregular, rice, soy or whatever.","url":"https://recipe.bluelayer.org/recipe/49251/chia-seed-pudding-shooters"},{"id":"49235","title":"Horchata Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground","directions":"Add all ingredients to a pitcher with a tight fitting lid.<br>(or put in blender) Shake until combined.<br>Drink or chill.<br>(refreshing over ice).<br>You can also add a bit of almond extract, or chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/49235/horchata-smoothie"},{"id":"49231","title":"Heath Bar English Toffee Recipe","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>salt, table","directions":"Stir constantly to 300 degrees on candy thermometer.<br>At once pour into ungreased 9 x 13.<br>Cold.<br>Turn pan upside down to get candy out.<br>Break into pcs.<br>Dip in melted dark almond bark or possibly sweet chocolate.<br>Dip one side of candy and put in on wax paper to harden and then do the other side.<br>Keep in refrigerator.","url":"https://recipe.bluelayer.org/recipe/49231/heath-bar-english-toffee-recipe"},{"id":"49226","title":"Candied Orange Peel and Pecan Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>nuts, pecans<br>orange juice, raw","directions":"Line a cookie sheet with foil, shiny side facing up.<br>In a microwave safe container, combine the white chocolate and shortening.<br>Microwave at medium (50 percent power) for 1 minute then stir.<br>Keep microwaving then stirring for short intervals until the chocolate is melted and turns shiny.<br>Add the pecans and chopped candied orange peel and stir until combined.<br>Pour the mixture onto the lined cookie sheet and spread into a thin layer.<br>Chill, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/49226/candied-orange-peel-and-pecan-bark"},{"id":"49200","title":"Valentine Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground","directions":"Pre-heat oven to 150 degrees.<br>Place parchment paper on a cookie sheet (preferably with sides).<br>Sprinkle morsels onto parchment paper.<br>Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels).<br>Spread morsels evenly over the parchment paper with a spatula.<br>Sprinkle with cinnamon heart candies.<br>Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).<br>Break apart and divide into baggies if giving for gifts.<br>Makes about 10 snack size baggie servings.","url":"https://recipe.bluelayer.org/recipe/49200/valentine-bark"},{"id":"49193","title":"Single Serving Chocolate Chia Puff Pancake","ingredients":"egg, white, raw, fresh<br>beverages, almond milk, unsweetened, shelf stable<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>seeds, chia seeds, dried<br>sweetener, herbal extract powder from stevia leaf","directions":"Using a blender, blend or whisk by hand all ingredients.<br>Spray a 7-ounce ramekin with nonstick cooking spray.<br>Pour mixture into ramekin.<br>Bake for 30-35 minutes at 350 degrees F until a toothpick inserted in the center comes out clean and pancake has risen.<br>Mine were perfect at 20 minutes using my small convection toaster oven.<br>Nutrition info: Servings: 1, Calories: 130, Fat: 4g, Fiber: 6g, Carbs: 15g, Protein: 12g, Points+: 3","url":"https://recipe.bluelayer.org/recipe/49193/single-serving-chocolate-chia-puff-pancake"},{"id":"49190","title":"Tofu House Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>molasses<br>tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F<br>Cream margarine, sugar and molasses until light and fluffy.<br>Add tofu puree and vanilla; beat for 1 more minute.<br>Mix flours, soda and salt in small bowl.<br>Add to creamed mixture and mix at low speed.<br>Fold in chocolate chips.<br>Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes.<br>Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/49190/tofu-house-chocolate-chip-cookies"},{"id":"49182","title":"Chocolate Chunk Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Preheat oven to 350 F. Line a cookie sheet with parchment paper.<br>If you dont have parchment paper, grease the cookie sheet.<br>In a large bowl, combine flour, baking powder, salt and brown sugar.<br>Stir together.<br>Cut the butter into cubes and add to the flour mixture.<br>Cut the butter into the flour mixture with a pastry cutter, food processor or two knives until the mixture resembles crumbs.<br>Stir the chocolate chunks into the flour mixture.<br>Set aside.<br>In a small bowl, whisk together sour cream, half-and-half (or heavy cream) and vanilla extract until smooth.<br>Add the wet mixture to the dry mixture a little at a time using a fork to combine until the dough is just moistened.<br>Turn the dough onto a floured surface and use your hands to make the dough come together.<br>Form the dough into a disk about 1/2 inch thick and 8-9 inches in diameter.<br>Cut the disk into 8 wedges and place the wedges on the cookie sheet.<br>Bake for 18-20 minutes or until just starting to brown on the edges.<br>The underside should be lightly browned.<br>Remove from oven.<br>Allow the scones to cool on the sheet for 10 minutes or so and then remove them to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49182/chocolate-chunk-scones"},{"id":"49159","title":"Ice Cream Balls With Pecans and Caramel Sauce","ingredients":"ice creams, vanilla<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Make ice cream balls with an ice cream scoop.<br>Roll the ice cream balls in the chopped nuts, then place them in glass dishes.<br>Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/49159/ice-cream-balls-with-pecans-and-caramel-sauce"},{"id":"49153","title":"Toffee McGreevey","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes.<br>Cool nuts and finely chop 1/2 cup.<br>Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.<br>Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water.<br>Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290F.<br>,about 7 minutes.<br>Quickly stir in slivered almonds and immediately pour mixture into baking pan.<br>With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.<br>Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips.<br>Let chips melt and with spatula spread chocolate evenly over toffee.<br>Sprinkle chopped nuts evenly over chocolate, gently pressing them into it.<br>Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours.<br>Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.","url":"https://recipe.bluelayer.org/recipe/49153/toffee-mcgreevey"},{"id":"49152","title":"Abc Snack","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate<br>candies, caramels<br>nuts, pecans<br>pretzels, soft, unsalted<br>honey","directions":"Mix all the ingredients together in a large bowl.<br>Store in airtight container.<br>yield is aprox.","url":"https://recipe.bluelayer.org/recipe/49152/abc-snack"},{"id":"49151","title":"Bittersweet Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>candies, semisweet chocolate<br>vanilla extract","directions":"In a small saucepan, bring the heavy cream to a simmer.<br>Whisk in the cocoa powder until smooth.<br>Remove from the heat, add the chocolate and let stand until melted.<br>Whisk in the vanilla extract and serve the sauce warm.","url":"https://recipe.bluelayer.org/recipe/49151/bittersweet-chocolate-sauce"},{"id":"49147","title":"Chocolate Playdough","ingredients":"candies, semisweet chocolate<br>syrups, corn, light","directions":"Melt chocolate chips in microwave, stirring every 30 seconds, until melted.<br>Add in the corn syrup, stirring until fully incorporated.<br>Place a piece of wax paper on a baking tray or cookie sheet.<br>Spread chocolate mixture on the wax paper.<br>(Of course, you could do this with a rubber spatula -- but if you use your hands, you can lick your fingers!<br>).<br>Cover the chocolate with another piece of wax paper.<br>Refrigerate until firm.<br>When firm, remove the playdough from the refrigerator.<br>Break off a piece of chocolate dough and form into shapes, rolling the dough in your hand to soften it up a bit.<br>Or, you can try cutting shapes out with cookie cutters.<br>Let the kids eat their creations or save them by placing the dough onto wax paper and storing them in the fridge.","url":"https://recipe.bluelayer.org/recipe/49147/chocolate-playdough"},{"id":"49143","title":"Best Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a double boiler over hot water melt chocolate with the butter.<br>Remove from heat and allow to cool for 5 minutes.<br>In an electric mixer add chocolate mixture and confectioners' sugar.<br>Beat until mixture resembles chalky beads.<br>Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached.<br>Beat until fluffy -- adding more milk if necessary.","url":"https://recipe.bluelayer.org/recipe/49143/best-chocolate-frosting"},{"id":"49126","title":"Festive Holiday Bark","ingredients":"vanilla extract<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with waxed paper or parchment paper.<br>Place candy coating in a microwave safe bowl.<br>Microwave for 2 1/2 minutes.<br>Stir, and microwave at 30 second intervals until completely melted and smooth.<br>Place pretzels and candy coated chocolate pieces in a large bowl.<br>Pour melted coating over and stir until well coated.<br>Spread onto waxed paper lined baking sheet.<br>Let stand until firm or place in refrigerator to set up faster.<br>Store in a container at room temperature.","url":"https://recipe.bluelayer.org/recipe/49126/festive-holiday-bark"},{"id":"20961","title":"Dipped Peanut Butter Sandwich Cookies","ingredients":"peanut butter, smooth style, without salt<br>cookies, graham crackers, plain or honey, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite","directions":"Spread peanut butter on half of the crackers, top with remaining crackers teaspoon make sandwiches.<br>Refrigerate.<br>In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.<br>Dip sandwiches and place on waxed paper until chocolate hardens.<br>Makes about 1 1/2 dozen.","url":"https://recipe.bluelayer.org/recipe/20961/dipped-peanut-butter-sandwich-cookies"},{"id":"49101","title":"Chocolate Cashew Butter","ingredients":"nuts, cashew nuts, raw<br>butter, without salt<br>candies, semisweet chocolate<br>water, bottled, generic","directions":"Place nuts in blender container or food processor bowl.<br>Cover; blend or process until finely ground.<br>Add half of the butter and half of the chocolate.<br>Cover and blend again.<br>Add remaining chocolate and butter and the coffee mixture and blend about 3 minutes or until smooth.<br>To store, cover and chill up to 1 month.<br>To serve, let stand at room temperature 1 hour.<br>Makes about 1 cup.<br>1 tablespoon per serving.<br>For gift giving, layer this rich-tasting spread and additional whole cashews in a crock or pretty jar.","url":"https://recipe.bluelayer.org/recipe/49101/chocolate-cashew-butter"},{"id":"49098","title":"Clean Fudge","ingredients":"nuts, cashew nuts, raw<br>chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>vanilla extract<br>nuts, macadamia nuts, raw","directions":"Line a small plastic container with plastic cling wrap so that the plastic overhangs off the edges of the container (this will make the fudge easier to remove from the container).<br>Place all ingredients (except the macadamia nuts) in a food processor and process until smooth and well combined.<br>Stir through the macadamia nuts.<br>Place the fudge in the plastic container and smooth the top.<br>Place the container in the freezer for 20 minutes or until it hardens.<br>Once the fudge hardens remove from the container and cut into bit size pieces.<br>Place the fudge in the fridge and keep refrigerated until ready to serve as it melts easily.<br>enoy.","url":"https://recipe.bluelayer.org/recipe/49098/clean-fudge"},{"id":"49094","title":"Quick and Easy Peanut butter balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the butter and peanut butter in a large bowl.<br>Add confectioners sugar gradually, the dough will be stiff.<br>Knead small amounts of the dough at a time.<br>Roll into balls the size of large marbles.<br>Chill for 10 minutes.<br>Melt the chocolate bark.<br>Dip the balls into the chocolate bark.<br>Place on wax paper.<br>Let stand until 10 minutes or until firm.<br>Chill until serving time.","url":"https://recipe.bluelayer.org/recipe/49094/quick-and-easy-peanut-butter-balls"},{"id":"49089","title":"Luscious Chocolate Butter","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cut butter into chunks and place in bowl of food processor.<br>Add melted chocolate chips to bowl as well.<br>Process until smooth, about 30 seconds.<br>Place mixture in a small container, cover, and refrigerate until ready to use; bring back to room temperature (makes it easier to spread) before serving if you wish.","url":"https://recipe.bluelayer.org/recipe/49089/luscious-chocolate-butter"},{"id":"49069","title":"Chocolate Toffee Candy","ingredients":"nuts, pecans<br>butter, without salt<br>sugars, brown<br>candies, semisweet chocolate","directions":"Sprinkle pecans in bottom of buttered 8-inch square baking pan.<br>Combine butter and brown sugar in 2 quart heavy saucepan.<br>Cook over medium heat, stirring constantly, until mixture comes to a boil.<br>Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer.<br>Immediately pour hot mixture over pecans, spreading evenly.<br>Sprinkle with chocolate pieces.<br>Let stand 5 minutes.<br>Spread melted chocolate evenly over all.<br>When chocolate is set, break up into pieces.","url":"https://recipe.bluelayer.org/recipe/49069/chocolate-toffee-candy"},{"id":"49068","title":"Cindy's Sweets","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>nuts, cashew nuts, raw","directions":"Melt white chocolate.<br>Once melted, mix with other ingredients.<br>Pour onto wax paper lined cookie sheet and put in refrigerator for 10 minutes.<br>Take out and break into smaller pieces.","url":"https://recipe.bluelayer.org/recipe/49068/cindys-sweets"},{"id":"49064","title":"My Southren Pecan Chocolate Chip Cookies","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>nuts, pecans","directions":"Mix 1 cup cream, syrup and sugar.<br>Cook over low heat, stirring constantly until mixture boils.<br>Slowly add remainder of cream , butter.<br>Keep candy boiling while adding ingredients, cook until candy form ball when dropped into water.<br>Add vanilla to mixture put pecans (chopped) in bottom of buttered 10 inch square pan.Pour mixture over nuts let's stand 6 to 8 hours cut into squares , add chopped caramel candy to chocolate chip cookie dough.","url":"https://recipe.bluelayer.org/recipe/49064/my-southren-pecan-chocolate-chip-cookies"},{"id":"49059","title":"Cranberry Hootycreeks","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"r&gt;Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.<br>Attach a tag with the following instructions:.<br>Cranberry Hootycreeks.<br>Preheat oven to 350F; grease a cookie sheet or line it with parchment paper.<br>In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.<br>Add the entire jar of ingredients, and mix together by hand until well blended.<br>Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart.<br>Bake for 8 to 10 minutes, or until edges are lightly browned.<br>Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/49059/cranberry-hootycreeks"},{"id":"49048","title":"Chocolate Bourbons recipe","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>salt, table<br>syrup, maple, canadian<br>sugars, granulated<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>vanilla extract<br>water, bottled, generic","directions":"Cream the butter and brown sugar.<br>In a separate bowl, sift the flour, bicarbonate of soda, cocoa powder and salt.<br>Add these sifted ingredients and the syrup to the butter mixture and combine until a dough forms.<br>Bring it together with your hands, then divide it into four equal pieces.<br>Roll each piece into a long sausage shape about 2.5 cm in diameter.<br>Preheat the oven to 170 degrees C/Mark 3 and line two baking trays with non-stick baking paper.<br>Place a sausage of dough between two sheets of cling film (I prefer not to use flour because it marks the surface of the biscuits) and roll out to about 3mmthick.<br>Chill in the fridge whilst you repeat this process with the remaining dough.<br>Transfer the chilled pastry to a chopping board and use a pizza wheel or sharp knife to straighten the edges.<br>When you have a neat shape, slice each piece into eight `fingers'.<br>Traditional bourbon biscuits measure 6 x 3 cm, so if you want to create the perfect size, cut the fingers slightly smaller than this as they spread a little in the oven.<br>Using a palette knife, lift the biscuits onto the prepared trays, spacing them at least 2 cm apart.<br>Now use a fine skewer to make shallow holes along the top of each biscuit - two rows of five if you're a bourbon perfectionist.<br>Bake for 10 minutes, until the biscuits look dry on top, then carefully check one with a palette knife.<br>Sprinkle with granulated sugar and press it in gently with the back of a spoon.<br>If ready, it will be fragile but should lift cleanly and neatly away from the lining paper.<br>If not, bake for a few more minutes, then check again.<br>When the biscuits are done, leave them on the trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.<br>They will harden as they cool.<br>To make the filling, sift the icing sugar and cocoa into a bowl.<br>(It is so tempting to miss out this step, but sifting is essential if you want a smooth butter cream.)<br>Add the butter, vanilla and boiling water and beat well with a fork or hand mixer until smooth and creamy.<br>Keep the butter cream at room temperature until you are ready to fill the biscuits.<br>When the biscuits are completely cold, use a palette knife to spread the filling onto the underside side of one biscuit and gently press another biscuit on top.<br>Sandwich all the biscuits in this way.","url":"https://recipe.bluelayer.org/recipe/49048/chocolate-bourbons-recipe"},{"id":"49045","title":"Chocolate Dipped Potato Chip Cookies","ingredients":"butter, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>potatoes, raw, skin<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix butter, margarine, and sugar until well combined.<br>Add vanilla, flour and chips.<br>Drop by teaspoonfuls on a cookie sheet.<br>If you want them more uniform-looking, roll in a ball, and press the top down with your thumb.<br>Bake in a 350 degrees F oven for 13-15 minutes, until golden brown on the bottom and white on top.<br>When cool, sprinkle with powdered sugar.<br>Dip in melted chocolate and refrigerate to set.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/49045/chocolate-dipped-potato-chip-cookies"},{"id":"49043","title":"Nibby Truffles","ingredients":"cream, fluid, heavy whipping<br>chocolate, dark, 70-85% cacao solids<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"In a 1-quart saucepan over medium heat, bring the cream to a boil.<br>Turn off the heat, add 1 cup of the cacao nibs, cover the pan, and steep for 15 minutes.<br>Place 1 pound of the chocolate in a 2-quart mixing bowl.<br>Reheat the cream to a boil and strain into the bowl with the chocolate.<br>Let the mixture stand for 1 minute, then stir together until thoroughly blended.<br>Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).<br>Line 2 baking sheets with parchment or waxed paper.<br>about 1 inch in diameter.<br>Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter.<br>Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.<br>Dust your hands with cocoa powder and roll the mounds into balls.<br>These will be the truffle centers.<br>Cover and chill the centers for another 2 hours in the freezer.<br>Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.<br>Line 2 more baking sheets with parchment or waxed paper.<br>Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).<br>Place a truffle center into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.<br>After dipping 4 truffles, sprinkle a few of the remaining cacao nibs on top of each truffle before the chocolate sets up.<br>Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.<br>When the truffles are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The truffles are best served at room temperature.<br>Substitute white chocolate for the bittersweet chocolate and use 1 1/4 cups heavy whipping cream.","url":"https://recipe.bluelayer.org/recipe/49043/nibby-truffles"},{"id":"49039","title":"Saucy Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350F (180C).<br>Butter 8 x 8 x 2 inch baking dish.<br>Combine flour, sugar, 3 tablespoons cocoa powder, baking powder and salt.<br>Stir in milk, butter and vanilla just until blended.<br>Spoon into dish and spread evenly.<br>In another bowl combine brown sugar, remaining 2 tablespoons cocoa; gradually stir in boiling water until sugar dissolves.<br>Gently pour over batter in pan.<br>Bake 25 to 30 minutess until top of cake springs back when touched.<br>Cool 30 minutes and dust with confectioners sugar.<br>Serve warm!","url":"https://recipe.bluelayer.org/recipe/49039/saucy-chocolate-cake"},{"id":"49029","title":"Decadent Hot Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour the milk into a heavy bottomed deep small saucepan.<br>Dissolve the sugar in the water and add to the milk.<br>Add the chocolate and whisk over gentle medium heat until the chocolate is melted and the milk is hot but not boiling.Be careful because you don't want to burn the chocolate.<br>Remove from heat and with a stick blender froth the milk.<br>(This is why you need a deep pot!<br>).<br>This will give the milk a smooth texture and prevent a skin forming.<br>Pour into small cups or mugs and top with whipped cream for a truly decadent chocolate 'fix' :).","url":"https://recipe.bluelayer.org/recipe/49029/decadent-hot-chocolate"},{"id":"49020","title":"Chocolate Cashew Coconut Clusters","ingredients":"nuts, cashew nuts, raw<br>candies, semisweet chocolate<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 325 degrees.<br>Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown.<br>Cool the nuts to room temperature.<br>Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges.<br>Cool the coconut to room temperature.<br>Heat 1-inch of water in the bottom half of a double boiler over medium heat.<br>Place the semisweet chocolate in the top half of the double boiler.<br>Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes.<br>transfer the melted chocolate to a 4-quart bowl.<br>Add the cashews and coconut.<br>Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.<br>Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper.<br>Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle.<br>Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/49020/chocolate-cashew-coconut-clusters"},{"id":"49019","title":"Melt In Your Mouth Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a heavy saucepan, combine butter, white sugar, and brown sugar.<br>Cook over medium heat, stirring constantly until mixture boils.<br>Boil to brittle stage, 300 degrees F (150 degrees C) without stirring.<br>Remove from heat.<br>Pour nuts and chocolate chips into a 9x13 inch dish.<br>Pour hot mixture over the nuts and chocolate.<br>Let the mixture cool and break it into pieces before serving.","url":"https://recipe.bluelayer.org/recipe/49019/melt-in-your-mouth-toffee"},{"id":"49003","title":"Mini Egg Fudge","ingredients":"egg substitute, powder<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>butter, without salt","directions":"Line an 8 x 8 inch square pan with foil and spray with cooking spray (I use Wilton Bake Easy).<br>Place mini eggs into a Ziploc bag and beat with rolling pin until you have mini egg rubble.<br>Big and small pieces are fine.<br>Leave to one side.<br>Break white chocolate up into medium-sized saucepan and add in condensed milk.<br>Place over low heat and stir until all chocolate is melted with a smooth, thick consistency.<br>(Pull it from heat as soon as you have this consistency.<br>Dont be tempted to overcook, white chocolate is sensitive!)<br>Quickly add vanilla extract and butter and stir until well combined and butter is melted.<br>Leave to cool 5 minutes before adding 3/4 of mini egg rubble.<br>Stir until combined and mini eggs are coated in fudge mixture and then tip into prepared tin.<br>Smooth over with a spatula or wooden spoon, and sprinkle remaining mini egg rubble over top.<br>Let cool 30 minutes before placing in fridge to set properly, around 3 hours.<br>Once set, lift out foil from pan, place on cutting board and slice into 16-20 pieces of fudge.<br>Fudge will keep in an airtight container in the fridge for 5 days.","url":"https://recipe.bluelayer.org/recipe/49003/mini-egg-fudge"},{"id":"48942","title":"Cortneys Christmas Crack","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>snacks, popcorn, air-popped (unsalted)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pretzels, soft, unsalted<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt While Chocolate in a ceramic dish in the microwave for approximately 2 minute.<br>Mix all remaining ingredients in a large bowl.<br>Stir White Chocolate to finish melting and remove lumps.<br>Fold in White Chocolate into the mix in the large bowl, thoroughly.<br>Line 2 regular cookie sheets with wax paper.<br>Pour mix over lined cookie sheets, to about 1 inch thick.<br>Move sheets into fridge to cool.<br>Once cool break apart into small chunks and store in zip top bags.","url":"https://recipe.bluelayer.org/recipe/48942/cortneys-christmas-crack"},{"id":"48941","title":"5 Minute Chocolate Sauce","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Add the water and sugar to a pot and turn on the heat.<br>Once it comes to a boil, add the cocoa powder.<br>Use a whisk to stir so that no lumps form and heat until thickened.<br>Once cooled, drizzle it over various desserts or fruits.<br>You can also use it in drinks.<br>In the photo, I added it to soy milk and topped with coconut ice cream.","url":"https://recipe.bluelayer.org/recipe/48941/5-minute-chocolate-sauce"},{"id":"48939","title":"Rocky Road Peanut Butter Candy Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive","directions":"MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.<br>Stir in 2 tablespoons peanut butter until well blended.<br>Stir in rice cereal, marshmallows and chopped peanuts.<br>Spoon mixture evenly into miniature paper candy cups.<br>Chill for 1 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/48939/rocky-road-peanut-butter-candy-cups"},{"id":"48937","title":"Chocolate Sauce","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In medium saucepan, whisk together brown sugar, cocoa and cornstarch.<br>Gradually mix in milk until well blended.<br>Bring to a boil, stirring constantly, until thickened, about 1 minute.<br>Remove from heat and whisk in vanilla.<br>Serve right away or pour into airtight container and refrigerate up to 1 week.<br>Reheat in saucepan over low heat, stirring, or microwave in microwave-safe bowl, loosely covered, on medium-low power, 1 to 2 minutes.","url":"https://recipe.bluelayer.org/recipe/48937/chocolate-sauce"},{"id":"48931","title":"Jeni's Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"In a small saucepan, over low heat, combine chocolate and cream.<br>Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.<br>Remove saucepan from heat and stir in butter.<br>Refrigerate 1-1/2 hours, or until cold, stirring every now and then.<br>With wooden spoon or mixer, beat mixture until thick and creamy, and of desired spreading consistency.","url":"https://recipe.bluelayer.org/recipe/48931/jenis-chocolate-ganache"},{"id":"48929","title":"Chocolate Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>water, bottled, generic<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Load all ingredients into blender then blend until smooth.<br>Serve cold and enjoy!","url":"https://recipe.bluelayer.org/recipe/48929/chocolate-milk-shake"},{"id":"48927","title":"Sour Cream Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured<br>vanilla extract","directions":"Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water.<br>Stir occasionally until melted and smooth.<br>Remove from the heat and transfer the chocolate to a medium bowl.<br>Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy.<br>If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.","url":"https://recipe.bluelayer.org/recipe/48927/sour-cream-ganache"},{"id":"48906","title":"Easiest Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>oil, canola<br>vinegar, distilled<br>water, bottled, generic","directions":"Preheat the oven to 350F.<br>Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes.<br>Set aside.<br>In a large bowl, sift the dry ingredients together.<br>Set aside.<br>In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.<br>Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix.<br>The mixture will be quite wet, but this is okay.<br>Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes.<br>For cupcakes, the baking time is 24 to 26 minutes.<br>Cool in the pans for 10 minutes, then invert onto a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/48906/easiest-chocolate-cake"},{"id":"48905","title":"Chocolate Walnut Bread","ingredients":"wheat flours, bread, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>honey","directions":"Preheat oven to 375F (190C).<br>Thaw dough and let rise until twice its original size.<br>Punch down and roll dough out to 6x12 inches.<br>Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides.<br>Pull long sides up towards the center and press to seal.<br>Place dough, with seam side on the bottom, into stoneware loaf pan.<br>Evenly spread honey over top.<br>Bake for 50 to 60 minutes until crust is golden brown.<br>Cool slightly in pan.<br>Remove from pan and cool.","url":"https://recipe.bluelayer.org/recipe/48905/chocolate-walnut-bread"},{"id":"48863","title":"Chocolate Chip Meringues (using powdered egg whites)","ingredients":"egg, white, raw, fresh<br>water, bottled, generic<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 275 F.<br>Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.<br>Gently hand stir in chocolate chips and nuts (if using).<br>Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.<br>Do not overbake.<br>These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.","url":"https://recipe.bluelayer.org/recipe/48863/chocolate-chip-meringues-using-powdered-egg-whites"},{"id":"48857","title":"Chocolate ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Bring the cream to a boil in a saucepan<br>Pour over the chocolate and let it sit for 3 min<br>Whisk until the cream and the chocolate are thoroughly combined and smooth and slightly cooled<br>It can be used as a glaze or it can be used as frosting<br>Let it sit for 4 hours in the refrigerator, then whisk until fluffy and then frost your cake","url":"https://recipe.bluelayer.org/recipe/48857/chocolate-ganache"},{"id":"48856","title":"Chinese Christmas Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.<br>Mix chow mein noodles and peanuts in a large mixing bowl.<br>Pour chocolate mixture over noodles and peanuts and turn to coat.<br>Line a baking sheet with waxed paper.<br>Drop mixture by rounded tablespoonfuls onto prepared sheet.<br>Refrigerate until set, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/48856/chinese-christmas-cookies"},{"id":"48845","title":"Wacky Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>vanilla extract<br>vinegar, cider<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Position a rack in the center of the oven and preheat to 375F.<br>Lightly grease an 8-inch square pan.<br>Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar.<br>With your finger, poke 2 small holes and 1 large one in the dry ingredients.<br>Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.<br>Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you cant see any more flour and the batter looks fairly well homogenized.<br>Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry.<br>Cool the cake in the pan on a wire rack, then cut and serve it from the pan.<br>StorageKeep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.<br>Level of difficulty* [easy enough for a novice to make]","url":"https://recipe.bluelayer.org/recipe/48845/wacky-chocolate-cake"},{"id":"48841","title":"No-Bake Chocolate Peanut Butter Cookies Made With Cream","ingredients":"butter, without salt<br>sugars, brown<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats<br>oil, corn, peanut, and olive","directions":"In large saucepan, melt butter over medium-high heat.<br>Stir in brown sugar, cream, and cocoa; boil 1 minute.<br>Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth.<br>Stir in oats and peanuts.<br>Drop heaping tablespoonfuls of the batter onto wax paperlined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.<br>Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/48841/no-bake-chocolate-peanut-butter-cookies-made-with-cream"},{"id":"48835","title":"White Chocolate Mocha","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat cream in a saucepan until hot, but not boiling.<br>Remove from heat.<br>Add chocolates and let stand for 2 minutes; stir until well-mixed.<br>Store in a tightly covered glass jar in the fridge for up to one week.<br>(But its doubtful itll last that long!)<br>To prepare one serving of White Chocolate Mocha, stir 1/4 cup of mix into 6 to 8 ounces of STRONG coffee.<br>If desired, top with a dollop of sweetened whipped cream.<br>Ahhhh....","url":"https://recipe.bluelayer.org/recipe/48835/white-chocolate-mocha"},{"id":"48833","title":"Maine \"Cheathams\" #5FIX","ingredients":"potatoes, raw, skin<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine first four ingredients in a large saucepan over medium heat.<br>Cook until sugar melts and refrigerate or freeze until solid.<br>Cut into small squares or roll into balls.<br>Melt chocolate according to package directions.<br>Coat filling with chocolate and allow to cool/harden on a sheet of wax paper.","url":"https://recipe.bluelayer.org/recipe/48833/maine-cheathams-5fix"},{"id":"48830","title":"English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Butter the sides of a heavy saucepan.<br>Melt butter.<br>Add sugar, water, and corn syrup.<br>Cook over medium-high heat, stirring frequently.<br>Cuuk until 290F (soft crack stage).<br>Watch carefully after 280F and remove from heat immediately at 290F.<br>Turn onto greased aluminum foil and spread out with wooden spoon.<br>Wait for 2-3 minutes until surface is firm.<br>Sprinkle with chocolate pieces.<br>Spread chocolate when melted.<br>Sprinkle with chopped nuts.<br>Chill until chocolate is firm and then break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/48830/english-toffee"},{"id":"48829","title":"Chocolate Chip Coconut No-Bake Granola Bars","ingredients":"dates, deglet noor<br>water, bottled, generic<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>spices, cinnamon, ground<br>nuts, almonds<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract","directions":"Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.<br>Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.<br>Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl.<br>Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.<br>Press mixture into the prepared baking dish.<br>Cover with another piece of waxed paper and press down using a can or mini roller.<br>Freeze for 1 hour.<br>Remove dish from freezer and lift out of dish using the edges of the waxed paper.<br>Cut into 25 squares.","url":"https://recipe.bluelayer.org/recipe/48829/chocolate-chip-coconut-no-bake-granola-bars"},{"id":"48828","title":"Fancy Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat a large baking sheet with non-stick cooking spray.<br>In a large bowl, combine all ingredients except white chocolate.<br>Place chopped chocolate in a medium-sized microwavable bowl.<br>Microwave on HIGH for about 3 minutes, stirring halfway through.<br>Stir until smooth.<br>Pour melted chocolate over cereal mixture and stir until coated.<br>Spread mixture onto prepared baking sheet.<br>Refrigerate for at least 1 hour or until firm.<br>Cut into 24 squares.","url":"https://recipe.bluelayer.org/recipe/48828/fancy-treats"},{"id":"48827","title":"Oatmeal Caramel Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all crust ingredients in a large bowl and mix well.<br>Place half of the mixture in the bottom of a greased 13 x 9-inch baking pan.<br>Press evenly along bottom of pan.<br>Bake at 350 degrees for 10 minutes.<br>Meanwhile, combine caramel, flour, pecans and chocolate chips and mix.<br>Remove crust from oven, pour caramel mixture over crust, and spread evenly.<br>Sprinkle remaining crust mixture over the top and bake for about 20 minutes more at 350 degrees.<br>Allow cooling and refrigerating for several hours before cutting into squares and serve.","url":"https://recipe.bluelayer.org/recipe/48827/oatmeal-caramel-bars"},{"id":"48808","title":"Chocolate Lollipop Stand","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"I used a styrofoam cone and a round styrofoam base to make my lollipop stand.<br>You can use any size or shape that you like.<br>Use a pastry brush dipped in the melted chocolate and paint the cone and base.<br>Use more chocolate to adhere the cone to the base.<br>Insert the lollipops into the stand.<br>If you also made cotton candy and marshmallows, you can artfully display them on the cone.","url":"https://recipe.bluelayer.org/recipe/48808/chocolate-lollipop-stand"},{"id":"48801","title":"Carol's Candy Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 11 by 17 jelly roll pan with foil, lightly spray with cooking oil.<br>Put the chocolate disks in a large microwave safe bowl.<br>Microwave for one minute and stir.<br>Microwave for 30 more seconds and stir.<br>Continue to microwave for 30 second intervals, stirring after each until chocolate is just melted.<br>Gently stir in the mini pretzels until well mixed.<br>Add the m&amp; m candies and stir gently and quickly (you do not want them to melt when you are stirring them!<br>).<br>Pour the candy mix onto the foil lined pan, using a spatula to spread to a thin layer.<br>Let cool completely.<br>Break into chunks of bar and enjoy!","url":"https://recipe.bluelayer.org/recipe/48801/carols-candy-bark"},{"id":"48790","title":"No Bake - Oat Delight Cookies","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats","directions":"Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.<br>Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.<br>Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.<br>These cookies set up best if cooled in the fridge.","url":"https://recipe.bluelayer.org/recipe/48790/no-bake-oat-delight-cookies"},{"id":"48787","title":"Vegan Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>egg substitute, powder<br>cornstarch<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix cocoa and sugar, and set aside.<br>Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.<br>Place chocolate and margarine in top half of double boiler, and melt gently over simmering water, making sure that water does not touch bottom of top insert.<br>Heat remaining soymilk in separate saucepan over medium-low heat.<br>Grad- ually mix in egg-and-cornstarch mixture, stirring constantly.<br>When mixture has thickened and bubbles slightly, remove pan from heat.<br>Stir in melted chocolate and margarine mixture until well combined.<br>Remove pudding from heat, set aside to cool and spoon into individual cups or glasses.<br>Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/48787/vegan-chocolate-pudding"},{"id":"48785","title":"Dreamy Chocolate Mint Sauce","ingredients":"sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"in 2 qt saucepan combine sugar butter, water and corn syrup.<br>cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).<br>boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.<br>stir in creme de menthe, and whisk.<br>serve as you desire.","url":"https://recipe.bluelayer.org/recipe/48785/dreamy-chocolate-mint-sauce"},{"id":"48781","title":"Chewy Chocolate Granola Bars","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>vanilla extract<br>salt, table<br>oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, almonds<br>wheat germ, crude<br>mini semi-sweet chocolate baking chips,","directions":"Line a 9 - 13 inch baking pan with aluminum foil.<br>Then spray the foil lightly with a nonstick cooking spray.<br>Combine the butter, light brown sugar, and honey in a large pot.<br>Then bring it to a boil over medium high heat.<br>Stir constantly to avoid burning.<br>Lower the heat to allow the mixture to thicken, then remove the pan away from the heat and add the salt and vanilla.<br>Next begin adding the Instant Oats, Rice Krispies, almonds, and flax meal (or wheat germ).<br>Mix it all by folding the ingredients together using a rubber spatula.<br>Next spread and press the mixture into the baking pan along with the chocolate chips on the top.<br>Make sure the mixture is firmly compacted within the pan, then place it into the refrigerator for about 1 1/2 to 2 hours.<br>After the granola is refrigerated place it onto a cutting board and cut into small rectangles.<br>Store bars in an airtight container and layer the bars with parchment paper or foil.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/48781/chewy-chocolate-granola-bars"},{"id":"48757","title":"Chocolate Sorbet","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Enjoy sorbet or sherbet.","url":"https://recipe.bluelayer.org/recipe/48757/chocolate-sorbet"},{"id":"48742","title":"Easy No-Bake Cookies","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>peanut butter, smooth style, without salt<br>vanilla extract<br>nuts, walnuts, english<br>salt, table","directions":"Melt butter in medium saucepan, add chocolate powder, sugar, salt and milk.<br>Cook on medium heat until bubbles start to form around side of saucepan.<br>Remove from heat and add peanut butter, oats, vanilla, and nuts.<br>Drop on wax paper and let cool in fridge till firm.","url":"https://recipe.bluelayer.org/recipe/48742/easy-no-bake-cookies"},{"id":"48739","title":"Cranberry Chocolate Oatmeal","ingredients":"oats<br>soymilk, original and vanilla, unfortified<br>water, bottled, generic<br>nuts, almonds<br>cranberries, dried, sweetened<br>cranberries, dried, sweetened<br>raisins, seeded<br>honey<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir together soy milk, water, almond butter, cranberries, raisins and honey and bring to a boil.<br>Stir in oats, simmer until oats are done.<br>While simmering, partly mash cranberries with the back of a spoon.<br>Stir in one dash (or more if desired) of cinnamon.<br>Fill into bowl and sprinkle with chopped dark chocolate (I use 85 %).<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/48739/cranberry-chocolate-oatmeal"},{"id":"48736","title":"Salted Caramel Blueberry Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, caramels<br>water, bottled, generic<br>blueberries, raw<br>salt, table","directions":"Melt chocolate on a double boiler (I just put a glass bowl on top of a 4-quart sauce pan with simmering water).<br>Stir chocolates until melted thoroughly.<br>In another pan, stir caramels over medium heat with a splash of water and melt down.<br>Pour melted chocolate out onto a cookie sheet that has been lined with parchment paper and spread out to desired thickness.<br>Immediately drizzle caramel on top and then drop blueberries from above so they sink into the chocolate a little bit.<br>Sprinkle a little sea or kosher salt on top and then freeze, break apart, and devour.","url":"https://recipe.bluelayer.org/recipe/48736/salted-caramel-blueberry-bark"},{"id":"48731","title":"Rainforest Trail Mix","ingredients":"nuts, macadamia nuts, raw<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>bananas, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pineapple, raw, all varieties","directions":"Pour items together in a large bowl.<br>Stir until evenly mixed.<br>Store in sealed plastic bag.","url":"https://recipe.bluelayer.org/recipe/48731/rainforest-trail-mix"},{"id":"48730","title":"Peanut Butter Chocolate Bars","ingredients":"butter, without salt<br>sugars, granulated<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite","directions":"Heat oven to 375F (190C).<br>Beat margarine and sugar until fluffy.<br>Stir in cornmeal and flour.<br>Add almonds.<br>Press evenly onto bottom of an ungreased 9x9-inch baking pan.<br>Bake 25 to 30 minutes, or until the edges are light golden brown.<br>Cool about 10 minutes; spread with peanut butter.<br>Melt chocolate chips and shortening over low heat, or in microwave.<br>Drizzle over peanut butter.<br>Cut into bars.<br>Makes 1 dozen.","url":"https://recipe.bluelayer.org/recipe/48730/peanut-butter-chocolate-bars"},{"id":"48698","title":"Chocolate Dream Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>cocoa, dry powder, unsweetened<br>honey<br>vanilla extract","directions":"Blend tofu til smooth.<br>Add cocoa &amp; blend.<br>Add honey &amp; vanilla and blend thoroghly til smooth.<br>Pour into a serving bowl or custard cups.<br>Fridge at least 1 hour before serving.<br>( Can use 2 cups drained cottage cheese in place of tofu.<br>).","url":"https://recipe.bluelayer.org/recipe/48698/chocolate-dream-mousse"},{"id":"48691","title":"Hazelnut Truffles","ingredients":"cream, fluid, heavy whipping<br>sweetener, syrup, agave<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, hazelnuts or filberts<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, hazelnuts or filberts","directions":"In a saucepan over medium heat, bring the cream, agave nectar, and butter to a boil.<br>Remove from the heat and stir in the chocolate.<br>Whisk until all the chocolate is melted and the mixture is smooth.<br>Stir in the vanilla extract, hazelnut extract, and dry milk.<br>Whisk until smooth.<br>Freeze the mixture for about 20 minutes, or refrigerate for 2 hours, or until firm.<br>To form a truffle, take a heaping tablespoon of the mixture and roll it into a ball with the palms of your hands.<br>Repeat until all the mixture is used.<br>Roll the truffles in the hazelnuts to coat.<br>Refrigerate to keep firm.<br>Remove the truffles 10 to 15 minutes prior to serving for best taste and texture.","url":"https://recipe.bluelayer.org/recipe/48691/hazelnut-truffles"},{"id":"48686","title":"Chocolate and Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>spices, ginger, ground<br>spices, cloves, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>butter, without salt<br>syrup, maple, canadian","directions":"Preheat oven to 200 degrees C (390 degrees F) and prepare 2 large baking trays.<br>Put flour, salt, sugar, cocoa powder, ground ginger, ground cloves, baking powder and bicarbonate of soda (baking soda) in a food processor.<br>Add butter and blitz until it resembles bread crumbs.<br>Transfer to a bowl.<br>Gently warm golden syrup in a pan, then add to mixture in bowl and stir until a dough is formed.<br>Divide dough into 16 small balls (walnut-shaped) and place at least 2cm (about 1 inch) apart on the baking trays and then flatten slightly.<br>Bake for 810 minutes.<br>Cool on the trays before transferring to a wire rack.","url":"https://recipe.bluelayer.org/recipe/48686/chocolate-and-ginger-cookies"},{"id":"48685","title":"White Chocolate Peanut Butter Fudge","ingredients":"nuts, almonds<br>peanut butter, smooth style, without salt","directions":"Melt almond bark in a microwave safe bowl.<br>Mine took about 2 minutes to melt stirring after every 30 seconds until smooth.<br>Add peanut butter and stir until thoroughly mixed.<br>Pour fudge mixture into a buttered 9x9 pan and refrigerate 1 to 2 hours until set.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/48685/white-chocolate-peanut-butter-fudge"},{"id":"48681","title":"Coconut-Date Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>dates, deglet noor<br>nuts, walnuts, english","directions":"Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish.<br>Firmly press dates into coconut, covering bottom of dish.<br>Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates.<br>Cut into 2-inch squares.<br>Bars can be stored in an airtight container 2 to 3 days.Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/48681/coconut-date-bars"},{"id":"48670","title":"Bailey's, No Eggs Please","ingredients":"milk, canned, condensed, sweetened<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, whiskey, 86 proof","directions":"Stir all ingredients together with whisk and keep chilled.<br>Use up within 1 week.","url":"https://recipe.bluelayer.org/recipe/48670/baileys-no-eggs-please"},{"id":"48669","title":"Peanut Butter-Finger Bites","ingredients":"peanut butter, smooth style, without salt<br>water, bottled, generic<br>syrups, corn, light<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Before starting, heat peanut butter in a microwave safe bowl for one minute, until warm and creamy.<br>Set aside.<br>In a saucepan, heat water, corn syrup and sugar until boiling.<br>Boil for 10-12 minutes, keeping it at a continuous boil and stirring constantly.<br>Remove from heat and quickly stir in warmed peanut butter.<br>I pour these into my silicone brownie pan that has individual bites (24).<br>But you could also pour them into a foil-lined and buttered 8-inch pan.<br>Work quickly as it begins to harden.<br>Once in the pan, press lightly.<br>Allow to set in the refrigerator for 2 hours or overnight.<br>Melt the chocolate candy coating according to package directions.<br>When candy is firm, dip the bites in melted chocolate using a fork.<br>Set on wax paper.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/48669/peanut-butter-finger-bites"},{"id":"48667","title":"Caramel Granola Bites","ingredients":"candies, caramels<br>butter, without salt<br>water, bottled, generic<br>cereals ready-to-eat, granola, homemade<br>candies, semisweet chocolate","directions":"Line a 9-inch square pan with foil or parchment paper.<br>Spray with non-stick spray.<br>In a large, heavy saucepan, combine caramels, butter and water.<br>Stir over low heat until caramels are melted and mixture is smooth.<br>Remove from heat and stir in cereal and chocolate chips until well mixed.<br>Spray hands with non-stick spray and then press mixture into prepared pan.<br>Refrigerate about 1 hour until firm.<br>Cut into 1 inch squares.<br>Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/48667/caramel-granola-bites"},{"id":"48653","title":"Milky Potato Cream","ingredients":"potatoes, raw, skin<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>sugars, granulated","directions":"Finely chop the chocolate.<br>Cut the butter into 1 cm cubes and leave at room temperature.<br>Cut the potato and boil until soft.<br>Drain the potatoes and press through a sieve while still warm.<br>Add all the other ingredients and mix in residual heat.<br>Mix until smooth and it's complete.","url":"https://recipe.bluelayer.org/recipe/48653/milky-potato-cream"},{"id":"48650","title":"Chocolate Cuppies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350 degrees F. Spray 4 muffin cups with non-stick cooking spray.<br>In a small bowl, mix together all ingredients until well combined.<br>Fill muffin cups 3/4 full.<br>Bake for 15 minutes, or until set.","url":"https://recipe.bluelayer.org/recipe/48650/chocolate-cuppies"},{"id":"48645","title":"No-Bake Chocolate Delights","ingredients":"butter, without salt<br>sugars, powdered<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 2 baking trays with non-stick baking paper.<br>Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.<br>Bring to the boil, then reduce heat and simmer for one minute.<br>Remove from heat &amp; stir in the coconut and the peanut butter.<br>Drop tablespoon sized blobs of the mixture onto the lined trays and put the trays in the fridge for 2-3 hours or until firm.<br>Place the white chocolate in a medium heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water).<br>Use a metal spoon to stir until the chocolate melts and is smooth.<br>Dip a fork into the melted chocolate and drizzle over the delights.","url":"https://recipe.bluelayer.org/recipe/48645/no-bake-chocolate-delights"},{"id":"48641","title":"Chocolate Chip Date Nut Cake","ingredients":"dates, deglet noor<br>leavening agents, baking soda<br>water, bottled, generic<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salad dressing, mayonnaise, regular<br>salt, table<br>sugars, brown<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Lightly grease one 9x13 inch baking pan.<br>Bring water to a boil.<br>Pour over chopped dates and baking soda.<br>Let stand until cool.<br>Stir in the sugar, flour, mayonnaise, and salt.<br>Mix until just combined.<br>Pour batter into prepared pan.<br>Mix the brown sugar, chopped nuts, and chocolate chips together.<br>Sprinkle over top of batter.<br>Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/48641/chocolate-chip-date-nut-cake"},{"id":"48623","title":"Honey Trail Mix Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>vanilla extract<br>butter, without salt<br>honey<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>cranberries, dried, sweetened<br>nuts, almonds","directions":"Preheat oven to 325 F degrees.<br>Lightly grease a 9 x 15\" pan.<br>Combine the first four ingredients in a large mixing bowl.<br>Add vanilla, honey, and brown sugar.<br>Beat with an electric mixer.<br>Batter will be very heavy.<br>Using a strong spoon, stir in remaining ingredients until well combined.<br>Press dough into prepared pan.<br>Bake 20-25 minutes until golden brown.<br>Cool in pan 10 minutes.<br>Cut into bars and cool completely before removing from pan.","url":"https://recipe.bluelayer.org/recipe/48623/honey-trail-mix-bars"},{"id":"48616","title":"Millioniare's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>butter, without salt<br>sugars, brown<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to gas mark 2.<br>Line the base of a 20cm square tin with baking paper, and grease the sides.<br>Sift flour into a bowl with a pinch of salt.<br>Stir in caster sugar and rub in 175g of the butter until the mixture becomes clumpy (i.e.<br>like a sticky dough).<br>Transfer to the tin and press firmly with back of spoon.<br>Bake for 35-40 minutes until pale golden brown.<br>Cool in the tin.<br>Put remaining butter and brown sugar in a saucepan and stir over low heat until butter is melted and sugar is dissolved.<br>(Don't let it burn!)<br>Add condensed milk and stir over a very low heat until it simmers.<br>Continue to simmer the mixture for 2 minutes, stirring constantly.<br>The mixture will look thicker, take it off the heat and pour over the shortbread you previously made.<br>Leave to set for 30 minutes, although an hour would be ideal.<br>Melt the chocolate in a heatproof bowl over a pan of gently simmering water.<br>Pour onto the caramel and leave to set for an hour or so.<br>Slice into 16 squares or 8 slices and ENJOY!","url":"https://recipe.bluelayer.org/recipe/48616/millioniares-shortbread"},{"id":"48609","title":"Chocolate-Dipped Strawberries","ingredients":"strawberries, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, pistachio nuts, raw","directions":"Dip strawberries in melted chocolate.<br>Place on waxed paper-lined cookie sheet.<br>Sprinkle with chopped pistachios.<br>Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/48609/chocolate-dipped-strawberries"},{"id":"48607","title":"White Chocolate Coconut Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cream together the butter, powdered sugar, and milk in a medium bowl using an electric mixer on low speed until well blended.<br>Increase mixer speed to medium and beat for 30 seconds, or until smooth.<br>Blend in the melted chocolate.<br>Stir in the coconut.<br>Use frosting as desired.","url":"https://recipe.bluelayer.org/recipe/48607/white-chocolate-coconut-frosting"},{"id":"48606","title":"Puppy Chow Snack Mix","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, powdered","directions":"Melt butter, chocolate chips, and peanut butter.<br>I pour the cereal in the<br>biggest tupperware bowl I have.Pour over cereal, stirring and making sure<br>everything is completely coated.<br>Add confectioners sugar and cover with<br>lid.<br>Shake it until all is coated.","url":"https://recipe.bluelayer.org/recipe/48606/puppy-chow-snack-mix"},{"id":"48600","title":"Super Thick Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>spices, cinnamon, ground","directions":"In a saucepan, combine the milk, evaporated milk, and vanilla and warm up over a low heat.<br>Combine the cocoa powder, sugar, cornstarch and cinnamon in another bowl.<br>Whisk the cocoa mixture into the warm milk mixture.<br>Whisk the mixture frequently to prevent it from scorching.<br>Remove the mixture from the heat just after it has come to a boil.<br>The mixture should be suuuuuper rich and thick!<br>Cook's Note: For grown-up kids: A shot of brandy, kahlua, or peppermint schnapps is really yummy!","url":"https://recipe.bluelayer.org/recipe/48600/super-thick-hot-chocolate"},{"id":"48593","title":"Chocolate Chocolate Chip Cookies, Diabetic","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>egg, white, raw, fresh<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":".Heat oven to 350F<br>In medium bowl, beat margarin, egg and vanilla until light and well combined.<br>Stir together Splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.<br>Stir in small chocolate chips.<br>Drop by teaspoonfuls onto ungreased cookie sheet.<br>Bake 7 to 9 minutes or just until set (do not over bake).<br>Remove from cookie sheet to wire rack.<br>Cool completely.","url":"https://recipe.bluelayer.org/recipe/48593/chocolate-chocolate-chip-cookies-diabetic"},{"id":"48591","title":"Peanut Butter & Dark Chocolate Chip No Bake Granola Bites","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, flaxseed<br>oat bran, raw<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>honey","directions":"In a large bowl, stir together oats, cereal, flaxseed, oat bran, salt, chocolate chips, and peanut butter chips.<br>Add in peanut butter and honey.<br>Stir in until well-combined.<br>If dough is sticky, refrigerate for 15 minutes to allow dough to stiffen.<br>Form dough into 1-inch balls.<br>Store leftovers in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/48591/peanut-butter-dark-chocolate-chip-no-bake-granola-bites"},{"id":"48588","title":"Salted Caramel Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, powdered<br>syrup, maple, canadian<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.<br>Heat the oven to 180c.<br>Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.<br>Next, beat in the flour until it forms a soft dough.<br>Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.<br>Place the caramel ingredients into a large saucepan over a medium heat.<br>Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.<br>The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.<br>Stir in a teaspoon of salt (trust me!)<br>and then pour the caramel over the shortbread and leave to set for about an hour.<br>Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.<br>Pour the melted chocolate over the caramel, and leave in a cool place to set.<br>Once set, cut into squares and serve, or keep in a tin for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/48588/salted-caramel-shortbread"},{"id":"48585","title":"Chocolate Mocha Milkshake","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour the syrup in the blender.<br>Add the ice cubes and milk.<br>Blend until smooth and enjoy!","url":"https://recipe.bluelayer.org/recipe/48585/chocolate-mocha-milkshake"},{"id":"48574","title":"Chocolate Blackberry Cobbler","ingredients":"blackberries, raw<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 375<br>Combine blackberries and 1 cup of sugar in a medium bowl.<br>Incorporate well and set aside to macerate for 20 minutes.<br>Sift together flour, baking powder, salt, and 1/4 cup of sugar.<br>Mix in milk and melted butter.<br>Stir to combine.<br>Pour batter into ungreased 8x8 pan.<br>Spoon blackberry mixture over batter evenly.<br>Spread chocolate chips over blackberries and sprinkle with a bit of sugar for crunch.<br>Adjust chocolate chip measurement to fit your tastes, but dont add too many or it starts to overpower the blackberries.<br>Bake for 45-55 minutes and allow to cool before eating.","url":"https://recipe.bluelayer.org/recipe/48574/chocolate-blackberry-cobbler"},{"id":"48573","title":"Strawberry Chocolate Milkshake","ingredients":"strawberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate","directions":"Blend together all the ingredients.","url":"https://recipe.bluelayer.org/recipe/48573/strawberry-chocolate-milkshake"},{"id":"48568","title":"Hot Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract","directions":"Cut the chocolate into small chunks.<br>In a saucepan combine the milk and cocoa, and place over medium heat.<br>Bring to a simmer, whisking until smooth.<br>Stir in the sugar.<br>Reduce the heat to very low, and stir in the chocolate a little at a time, until melted, 3 to 5 minutes.<br>Strain through a fine mesh strainer, and stir in the vanilla.<br>Serve in mugs, with a little chocolate shaved over the top.","url":"https://recipe.bluelayer.org/recipe/48568/hot-chocolate"},{"id":"48563","title":"Strawberry Pistachio White Chocolate Bark","ingredients":"nuts, pistachio nuts, raw<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Remove the shells from the pistachios.<br>Chop pistachios and strawberries (if necessary).<br>Break chocolate into small squares or cut into chunks and melt in the top of a double-boiler or heat it in a microwave safe bowl in the microwave.<br>If you heat it in the microwave, only heat it for 30 seconds at a time, stirring in between each heating.<br>Stop once its almost smooth.<br>Stir in pistachios and strawberries (reserving some of each for topping) and pour mixture into a parchment paper lined pan.<br>Spread it out and flatten with a spatula.<br>Sprinkle remaining pistachios and strawberries on top.<br>Keep in fridge until thoroughly chilled, then break or cut into pieces.","url":"https://recipe.bluelayer.org/recipe/48563/strawberry-pistachio-white-chocolate-bark"},{"id":"48544","title":"Chocolate Icing","ingredients":"water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>vanilla extract<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened","directions":"In a small saucepan, whisk together the flour and water constantly over medium heat until thick (about the consistency of glue).<br>Be careful not to burn it!<br>Once thick, remove from heat and cool off completely by setting the pot in a slightly larger pan of cold water, or a sink with a bit of cold water.<br>While it's cooling, in a medium bowl, mix together the sweetener, vanilla, margarine, and cocoa powder until well mixed.<br>Add the cooled flour mixture to the bowl and stir together until there are no lumps.<br>Let cool in the fridge for 30-60 minutes-- before using.","url":"https://recipe.bluelayer.org/recipe/48544/chocolate-icing"},{"id":"48541","title":"Pluto Bar","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sprinkle coconut in a straight line on a piece of parchment paper.<br>Cover coconut with dark chocolate pieces and nuts.<br>Drizzle melted caramel over chocolate-nut layer.<br>Pour melted milk chocolate over the entire bar.<br>Cut bar into even squares and refrigerate until firm, at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/48541/pluto-bar"},{"id":"48540","title":"Easy Oozy Chocolate Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat rice milk to approximately 175 degrees, or just below boiling point.<br>Pour hot milk over chocolate in a bowl and whisk until smooth.<br>Set aside to cool, whisking occasionally.<br>Let thicken until spreadable or use mixer to whip until fluffy.<br>Spread on cooled cake, cupcakes or other goodies.","url":"https://recipe.bluelayer.org/recipe/48540/easy-oozy-chocolate-icing"},{"id":"48530","title":"Peanut Butter and Chocolate Balls","ingredients":"butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>candies, semisweet chocolate","directions":"Line cookie sheet with foil.<br>Melt butter in heavy small saucepan over low heat.<br>Combine cereal, peanut butter, dry milk and powdered sugar in large bowl.<br>Mix in butter.<br>Moisten hands and roll 1 tablespoon mixture into ball.<br>Place on prepared cookie sheet.<br>Repeat with remaining mixture.<br>Chill overnight.<br>Line cookie sheets with foil.<br>Melt chocolate in double boiler over low heat, stirring occasionally.<br>Remove chocolate from over water.<br>Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets.<br>Refrigerate until chocolate is firm.<br>(Can be prepared 1 week ahead.<br>Refrigerate in airtight container.)","url":"https://recipe.bluelayer.org/recipe/48530/peanut-butter-and-chocolate-balls"},{"id":"48518","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>syrups, corn, light<br>salt, table","directions":"In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat.<br>Add chocolate, and swirl pan to completely cover with cream.<br>Slowly whisk mixture until smooth.<br>Add corn syrup and salt; stir until combined.<br>Transfer to a clean bowl.","url":"https://recipe.bluelayer.org/recipe/48518/chocolate-ganache"},{"id":"48515","title":"White Christmas Pie","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>salt, table<br>shortening, vegetable, household, composite<br>water, bottled, generic<br>raspberries, raw<br>cornstarch<br>sugars, granulated<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cream, fluid, heavy whipping<br>sugars, powdered","directions":"Heat oven to 450 degrees.<br>Lightly spoon flour into measuring cup; level off.<br>In medium bowl, combine flour, brown sugar, cocoa, and salt.<br>Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.<br>Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.<br>Add water until dough is just moist enough to hold together.<br>Shape dough into ball.<br>Flatten ball; smooth edges.<br>On lightly floured surface, roll ball lightly from center to edge into circle 1 1/2 inches larger than inverted 9 inch pie pan.<br>Fold dough in half; place in pie pan.<br>Unfold; fit evenly in pan.<br>Do not stretch.<br>Fold edge under to form standing rim; flute.<br>Prick bottom and sides of crust generously with fork.<br>Bake at 450F (230C) for 8 to 11 minutes or until crust appears dry and flaky.<br>Cool completely.<br>In medium saucepan, combine sugar and 1/4 cup cornstarch.<br>Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly.<br>Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth.<br>Pour into large bowl; cover top with plastic wrap.<br>Cool to room temperature.<br>In small bowl, beat whipping cream with powdered sugar until soft peaks form.<br>Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute.<br>Fold whipped cream into mixture.<br>Spoon evenly into cooled crust.<br>Refrigerate 8 hours or overnight until firm.<br>In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly.<br>Boil 1 minute, stirring constantly.<br>Cool.<br>Serve pie with raspberry sauce.<br>Serves 8.","url":"https://recipe.bluelayer.org/recipe/48515/white-christmas-pie"},{"id":"48508","title":"Ginger Whipped Cream For Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spices, ginger, ground","directions":"In a mixing bowl, whip the cream until the cream is slightly thickened.<br>Add the remaining ingredients and continue whipping until the cream holds its shape.<br>Spoon over the top of the hot chocolate.<br>*This recipe makes about 2 cups.<br>*<br>**Whipped cream should last for 24 hours covered in the refrigerator.<br>**<br>***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.<br>***","url":"https://recipe.bluelayer.org/recipe/48508/ginger-whipped-cream-for-hot-chocolate"},{"id":"48469","title":"Scotcheroo Truffles","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and corn syrup in a saucepan over medium heat.<br>Cook and stir over medium heat until sugar is dissolved and mixture starts to come to a boil.<br>This will be somewhere around 10 minutes; you want the mixture to start to come to a boil, but not a rolling boil.<br>Remove from heat and stir in peanut butter until combined.<br>Then gently stir in Rice Krispies.<br>Roll mixture into 1-inch balls.<br>Set them on a baking sheet lined with waxed paper and let them cool.<br>I prefer to chill mine in the fridge.<br>Or, in my North Dakota winters, in the garage.<br>Heat the semi-sweet chocolate in the top of a double boiler or in a bowl over a pot of simmering water.<br>Stir occasionally until chocolate is melted and smooth.<br>Stir in oil.<br>Remove bowl from heat.<br>If you want the truffles shinier and less streaky, dip the bottom of the bowl of chocolate in a sink or bowl of cold water.<br>Then stir chocolate until it begins to thicken.<br>Once it thickens, immediately remove it from the cold water and place it back over the pot of simmering water.<br>Stir just long enough to make the chocolate liquid again.<br>Dip truffles in the melted chocolate.<br>Lay them on waxed paper to cool and set up.<br>In a small bowl, melt chips for drizzling using the microwave in 30 second heat bursts.<br>Stir between each additional 30 second burst, and stop once the chocolate is smooth.<br>Put the melted chocolate into a small resealable bag and cut the edge off one corner.<br>Use as a piping bag to drizzle melted chips over truffles.<br>Let the chocolate set up then place truffles in a sealed container.<br>Use paper liners, if youre feeling fancy schmancy.","url":"https://recipe.bluelayer.org/recipe/48469/scotcheroo-truffles"},{"id":"48466","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In saucepan, melt chocolate and margarine.<br>Add sugar.<br>Gradually stir in evaporated milk.<br>Bring to a boil.<br>Reduce heat.<br>Boil gently on low heat for 8 minutes.<br>Stir often.","url":"https://recipe.bluelayer.org/recipe/48466/hot-fudge-sauce"},{"id":"48462","title":"Candy-Coated Chocolates Cookie Mix In A Jar","ingredients":"sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table","directions":"Combine the flour with baking soda and salt.<br>In a clean 1 liter sized glass jar layer the ingredients in the order given starting with the brown sugar and ending with the flour mixture.<br>Attach a card with the following directions: Cookies 1.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Line one baking sheet with parchment paper.<br>Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined.<br>Using your hands work in 3/4 cup softened butter or margarine until the mixture resembles coarse crumbs.<br>Beat 1 egg with 1 teaspoon vanilla extract.<br>Work this into the flour mixture until well combined.<br>Dough will be a little crumbly.<br>Shape dough into 1 inch sized balls and place 2 inches apart on the prepared baking sheet.<br>Slightly flatten the balls with the palm of your hand.<br>Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned.<br>Remove cookies to a rack to cool.<br>Makes about 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/48462/candy-coated-chocolates-cookie-mix-in-a-jar"},{"id":"48459","title":"Ultimate Mayonnaise Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>vanilla extract<br>salad dressing, mayonnaise, regular<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Grease and flour a 9x13 inch pan.<br>In a large bowl mix together flour, sugar, cocoa, baking soda and salt.<br>Make a well in the center and pour in the water, vanilla and mayonnaise.<br>Mix well, then stir in the chocolate chips.<br>Pour batter into prepared pan.<br>Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.<br>Allow to cool.","url":"https://recipe.bluelayer.org/recipe/48459/ultimate-mayonnaise-cake"},{"id":"48452","title":"Super-Easy Shortbread (3 Ingredients)","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300.<br>Cream butter and sugar together.<br>Add flour and mix till texture is like clay.<br>Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).<br>Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).<br>Let stand for 5 minutes, then cut into 24 squares while warm.<br>Leave in pan to cool thoroughly.<br>(Shortbread will not be crisp until cool.<br>).<br>Less easy method: Chill dough.<br>Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star).<br>Bake at 300 for about 20-25 minutes (until edges are very lightly browned).<br>Least easy method: Chill dough.<br>Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters.<br>Bake on ungreased cookie sheets at 300 for about 20-25 minutes (until edges are very lightly browned).<br>Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour.<br>It may sound strange, but the flavor is subtle and elegant.<br>Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).<br>Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan.<br>(No need to sprinkle shortbread with sugar before baking if you plan to do this.<br>).<br>Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan.<br>You can also try melting the butterscotch over the top, as above.<br>In England, you'll find \"caramel shortbread,\" which has a layer of caramel and a layer of chocolate on top of the shortbread.<br>It's wonderful (of course!).<br>I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best.<br>It can be tricky not to make a mess!","url":"https://recipe.bluelayer.org/recipe/48452/super-easy-shortbread-3-ingredients"},{"id":"48419","title":"Ganache","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Using a double boiler, heat the cream and butter over medium heat until it boils.<br>While you are waiting for it to boil place the chocolate chips in a heat proof bowl.<br>When the cream has started to boil remove it from the heat and pour it over the chocolate.<br>Let mixture stand for 5 or 6 minutes to allow the chocolate to melt.<br>Then stir briskly until you have a smooth and slightly shiny ganache with no streaks or lumps.<br>Extra ganache can be kept in an airtight container for up to a month in the fridge.<br>To reheat it, place the container in the microwave for 10 seconds at a time, stirring in between each interval until fully melted.","url":"https://recipe.bluelayer.org/recipe/48419/ganache"},{"id":"48405","title":"Easy Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a saucepan, bring cream to slight boil.<br>Bubbles will start to from around the edges.<br>Place chocolate in a heatproof bowl, and pour the heavy cream over the chocolate.<br>Let sit for 30 seconds then with a whisk start to stir chocolate and cream together, start wisking from the center moving outwards in concentric circles until all the chocolate melts and is completely incorporated with the cream.<br>Can use right away or let it cool slightly, depending on what you are using it for.<br>To make a thicker ganache use less cream/more chocolate, likewise to make it thinner use more cream/less chocolate.","url":"https://recipe.bluelayer.org/recipe/48405/easy-chocolate-ganache"},{"id":"48386","title":"Stracciatella Gelato","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>syrups, corn, light<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Place a 1-quart freezer container in the freezer.<br>In a heavy saucepan, combine the milk, sugar, powdered milk, vanilla and corn syrup, and bring to a boil.<br>Whisk until the sugar and powdered milk have dissolved.<br>Remove from the heat, pour into a bowl, and allow to coolor chill in the refrigeratoruntil mixture is room temperature.<br>Add the salt.<br>Freeze in an ice-cream maker according to manufacturer's instructions.<br>Shortly before the gelato is ready, melt the chocolate in a microwave-safe bowl at 50-percent power, or set in a heatproof bowl over a saucepan of simmering water, for about 2 minutes.<br>Cool to 100 degrees F (tepid).<br>When the gelato has reached the desired texture, drizzle in the chocolate in a very fine stream while continuing to run the machine.<br>You can control the stream by using a spatula for the drizzling.<br>If the stream is too thick or too fast, the chocolate will form into clumps instead of flecks.<br>Transfer the gelato to the freezer container and freeze for at least 2 hours to firm up before serving.","url":"https://recipe.bluelayer.org/recipe/48386/stracciatella-gelato"},{"id":"48385","title":"Peanut Butter Milk Chocolate Puddings","ingredients":"sugars, granulated<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>vanilla extract<br>sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cream, fluid, heavy whipping<br>sugars, powdered","directions":"Whisk first 3 ingredients in large saucepan to blend.<br>Gradually whisk in milk, then cream.<br>Whisk over medium heat until mixture comes to boil.<br>Then boil until thick, whisking constantly, about 30 seconds.<br>Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer.<br>Remove from heat; whisk in vanilla.<br>Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each).<br>Chill uncovered while preparing chocolate pudding.<br>Whisk first 4 ingredients in heavy large saucepan.<br>Gradually whisk in milk, then cream.<br>Whisk over medium heat until mixture comes to boil.<br>Boil until thick, whisking constantly, about 30 seconds.<br>Add chopped chocolate.<br>Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer.<br>Remove from heat; whisk in vanilla.<br>Cool pudding 5 minutes.<br>Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each).<br>Chill puddings uncovered until cold, at least 2 hours.<br>DO AHEAD: Can be made 1 day ahead.<br>Cover and keep chilled.<br>Whisk cream and powdered sugar in medium bowl to soft peaks.<br>Spoon topping onto puddings and serve.","url":"https://recipe.bluelayer.org/recipe/48385/peanut-butter-milk-chocolate-puddings"},{"id":"48382","title":"No-Bake Chocolate Cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>oats","directions":"In a medium saucepan, stir together sugar, milk, butter, baking cocoa and salt.<br>Bring to a rolling boil and cook for 1 minute.<br>Remove from heat and add vanilla, coconut, peanut butter, peanuts, and oats.<br>Drop teaspoonfuls onto waxed paper.<br>Let set until firm.<br>Makes 42 cookies or 21 servings of 2 cookies.","url":"https://recipe.bluelayer.org/recipe/48382/no-bake-chocolate-cookies"},{"id":"48375","title":"Caramel-Fudge Sauce","ingredients":"sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>salt, table","directions":"Put the sugar, corn syrup, and water in a medium saucepan.<br>Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.<br>Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.<br>Pull pan from the heat and carefully add the cream and butter.<br>Take care; it may spatter.<br>Whisk until smooth.<br>(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!<br>).<br>Stir the chocolate, vanilla, and salt into the hot caramel until smooth.<br>Serve sauce warm.<br>Store in a sealed container in the refrigerator for up to 1 week.<br>Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy.<br>Be careful not to over heat or butter can separate from the caramel sauce.","url":"https://recipe.bluelayer.org/recipe/48375/caramel-fudge-sauce"},{"id":"48359","title":"Chocolate Cherry Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>vanilla extract<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 275 F. Line a rimmed baking sheet with parchment paper; set aside.<br>In a bowl, add rolled oats, shredded coconut and slivered almonds; set aside.<br>In a small saucepan set over low heat, add coconut oil, coconut sugar, cocoa powder and maple syrup.<br>Whisk constantly until sugar is melted and the sauce starts to pull away from the sides of the pan, about 5 minutes.<br>Remove pan from heat and whisk in vanilla extract.<br>Quickly pour chocolate mixture over oats and mix well.<br>Take your time mixing, you wanted everything covered in your chocolate sauce.<br>Pour granola onto prepared baking sheet and gently press the granola down.<br>Bake in the oven for 38 minutes.<br>Turn oven off and leave the oven door slightly opened for about 30 minutes more.<br>Once granola is cooled, remove pan from oven, mix in dried cherries and if desired add a handful of chocolate chips.","url":"https://recipe.bluelayer.org/recipe/48359/chocolate-cherry-granola"},{"id":"48347","title":"Toasted Coconut Bonbons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Toast coconut by spreading it out on a cookie sheet and placing in a 350 degree (F) oven for 5-10 minutes.<br>You want it nice and brown.<br>Even if it tastes a little burnt, it will taste heavenly in the chocolate!!<br>Trust me.<br>Melt chocolate chips with cocoa butter in a double boiler (if you dont have cocoa butter, it wont matter, it just adds a little pizzazz to the chocolate chips most of the nicer, more expensive chocolate has cocoa butter in it).<br>Once everything is melted and smooth, add the toasted coconut and mix evenly.<br>Drop the mixture onto a greased cookie sheet using two teaspoons.<br>I make them approximately 1/2 3/4 diameter.<br>You could also spoon right into candy cups.<br>When the last bonbon has been dropped, place them in the freezer for about 5-10 minutes.<br>Take them out and place in a container.<br>Or eat them all right then I may or may not have done that.","url":"https://recipe.bluelayer.org/recipe/48347/toasted-coconut-bonbons"},{"id":"48346","title":"Chardonnay Grapeseed Flour Chocolate Chip Cookies","ingredients":"nuts, almonds<br>grapes, red or green (european type, such as thompson seedless), raw<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2 inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees for 7-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/48346/chardonnay-grapeseed-flour-chocolate-chip-cookies"},{"id":"48343","title":"Tropical Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>lime juice, raw<br>alcoholic beverage, distilled, rum, 80 proof<br>vanilla extract<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place 1 1/4 pounds of the chocolate in a 2-quart mixing bowl.<br>Combine the cream of coconut, cream, and lime zest in a 1-quart saucepan over medium heat and bring to a boil.<br>Strain the mixture into the bowl with the chocolate, let the mixture stand for 1 minute, then blend together thoroughly with a rubber spatula, whisk, or immersion blender.<br>Add the rum and vanilla, and stir to blend well.<br>Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (4 to 6 hours).<br>Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.<br>Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment.<br>Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute).<br>Do not beat too long or the mixture will curdle and become grainy.<br>Line 2 baking sheets with parchment or waxed paper.<br>Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.<br>Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.<br>Or use a small ice cream scoop to form the mounds.<br>Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.<br>Dust your hands with confectioners sugar and roll the mounds into balls.<br>These will be the truffle centers.<br>Cover and chill the centers for another 2 hours in the freezer.<br>Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.<br>Line 2 more baking sheets with parchment or waxed paper.<br>Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).<br>Place a truffle center into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.<br>After dipping 4 truffles, sprinkle a pinch of shredded coconut on top of each truffle before the chocolate sets up.<br>Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.<br>When the truffles are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The truffles are best served at room temperature.<br>Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners sugar or shredded unsweetened coconut as soon as they are formed into balls.","url":"https://recipe.bluelayer.org/recipe/48343/tropical-truffles"},{"id":"48338","title":"Black Bean Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>beans, snap, green, raw<br>sugars, granulated","directions":"Melt unsweetened chocolate squares with butter.<br>Mix in drained and mashed black beans, vanilla extract and sugar.<br>Place mixture in a large buttered 15 x 10 inch jellyroll pan.<br>Refrigerate.<br>Cut into 1x1 inch squares.","url":"https://recipe.bluelayer.org/recipe/48338/black-bean-fudge"},{"id":"48323","title":"Buttercream Candy Balls","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend cream cheese, powdered sugar, vanilla and butter.<br>Roll into small balls, melt chocolate coating in double boiler, over simmering water.<br>Dip balls into coating to cover and set on waxed paper to dry.","url":"https://recipe.bluelayer.org/recipe/48323/buttercream-candy-balls"},{"id":"48322","title":"Chocolate Sorbet","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Enjoy chocolate sorbet topped with sliced almonds for a decadent snack.","url":"https://recipe.bluelayer.org/recipe/48322/chocolate-sorbet"},{"id":"48319","title":"Chocolate & Caramel Squares","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>candies, marshmallows","directions":"For the caramel: Combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat.<br>Whisk until butter is melted and ingredients are one.<br>Increase heat and bring to a boil, whisking constantly.<br>Reduce heat a bit and keep the mixture simmering until it darkens and thickens.<br>Remove from heat.<br>For the squares: I happen to have a Wilton Brownie 24-Square Pan, which I love, love, love and use for all kinds of things.<br>So that is what I used for these.<br>If you do not have that or something similar you feel would work, you can simply make this in an 8x8 pan lined with parchment paper, then cut apart once completely cooled.<br>Melt 9 ounces (3/4 of the bag) of the chocolate in your microwave for about a minute, stir until smooth (depending on the strength of your microwave, you may need to put it in for an additional 15-30 seconds after stirring).<br>If using a squares pan: Coat the bottom of each square with the melted chocolate.<br>First, tap the pan on the counter a couple of times to help spread the chocolate evenly, then use a toothpick to swirl chocolate around to cover the bottoms fully.<br>Place a couple small pieces of broken pretzels over each square.<br>Place pan in your freezer for 10 minutes to allow it to quick cool and harden.<br>Pour a caramel layer over each square (as much as you would like, I had about 1/2 cup left over that I saved for another use).<br>Place a few pretzel pieces and a couple of marshmallows in each square, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process.<br>Melt remaining chocolate and drizzle over each square.<br>Chill until completely set, pop out the squares and serve.<br>If using an 8x8 pan: Line your pan with parchment paper.<br>Coat the bottom of your pan with the melted chocolate, using a spatula to swirl chocolate around to cover the bottom fully.<br>Scatter broken pretzels pieces over top each of the chocolate.<br>Place pan in your freezer for 10 minutes to allow it to quickly cool and harden.<br>Pour the caramel layer over top then scatter some additional pretzel pieces and mini marshmallows over top, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process.<br>Melt remaining chocolate and drizzle over top.<br>Chill until completely set.<br>Cut into squares.<br>For the pan method, you may want to use a bit more broken pretzel pieces and mini marshmallows, since there is more room.<br>Caramel recipe from Annies Eats.<br>Note: I made 2 batches of this.<br>One with the caramel in this recipe and one with my standard caramel.<br>I found that my standard caramel began to lose its form a bit when allowed to stay at room temperature.<br>See the related blog post for my standard caramel.<br>If you use the standard caramel, I suggest you keep the candy in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/48319/chocolate-caramel-squares"},{"id":"48316","title":"Low Carb Milk Chocolate Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cheese, parmesan, hard<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>vanilla extract","directions":"Melt sugar free milk chocolate bar in microwave.<br>Whisk melted chocolate with heavy cream.<br>Beat chocolate mixture with butter, cream cheese, cocoa powder, syrup and vanilla extract until mixture is light and fluffy.<br>Use to first your favorite low carb or sugar free cake or cupcakes.<br>Recipe makes enough to liberally frost 16 cupcakes or one cake.","url":"https://recipe.bluelayer.org/recipe/48316/low-carb-milk-chocolate-frosting"},{"id":"48302","title":"Bakery Shortbread With Chocolate Chips","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>mini semi-sweet chocolate baking chips,","directions":"Your butter needs to be REALLY soft - at least 3 hours at room temperature.<br>Beat the butter with the sugar, salt and vanilla until creamy-smooth.<br>Whisk or sift the flour and cornstarch to combine.<br>Add to butter by thirds, stirring until completely combined.<br>Place dough on a sheet of plastic wrap.<br>Form into a log 2-3\" wide and 8-9\" long.<br>Wrap tightly, and roll the plastic on the counter to form a tight, compact shape.<br>Freeze until mostly firm, 20-30 minutes.<br>Meanwhile, preheat oven to 350F.<br>Pour chocolate chips onto a plate.<br>Slice firm cookie dough into 1/4\" slices.<br>Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up.<br>Leave 2\" between cookies (they will spread).<br>Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown.<br>Cool on pan 5 minutes, then transfer to wire rack until completely cooled.","url":"https://recipe.bluelayer.org/recipe/48302/bakery-shortbread-with-chocolate-chips"},{"id":"48290","title":"Substitute for Unsweetened Baking Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>butter, without salt","directions":"If using butter soften or melt first.<br>Mix together and add to your recipe.","url":"https://recipe.bluelayer.org/recipe/48290/substitute-for-unsweetened-baking-chocolate"},{"id":"48286","title":"Almond Chocolate Cookies","ingredients":"butter, without salt<br>salt, table<br>sugars, powdered<br>wheat flour, white, cake, enriched<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>nuts, almonds","directions":"Return the butter to room temperature.<br>Put the butter and salt in a bowl and whisk.<br>Add sugar in 2 batches, mixing after each addition.<br>Add the ingredients marked and mix with a spatula.<br>When the floury texture has gone, add almond slices and mix everything together.<br>Form the dough into a 3.5cm diameter tube, wrap and leave it in the fridge for over an hour.<br>Slice into 5mm - 1cm widths and bake for 15 minutes in an oven preheated to 355F/180C.<br>Transfer to a rack, and they are done once they have cooled.","url":"https://recipe.bluelayer.org/recipe/48286/almond-chocolate-cookies"},{"id":"48284","title":"Tiger Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a 9x9 inch dish with waxed paper.<br>Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute.<br>Stir until smooth.<br>Stir in the rice cereal and spread into prepared pan.<br>Let cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/48284/tiger-butter"},{"id":"48251","title":"Chocolate Caramel Latte Syrup","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, granulated<br>sugars, brown<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"In a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt.<br>Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes.<br>Remove from the heat and stir in the chocolate and butter until smooth.","url":"https://recipe.bluelayer.org/recipe/48251/chocolate-caramel-latte-syrup"},{"id":"48249","title":"Easy Chocolate Drops","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a medium saucepan, combine the margarine, peanut butter, and chocolate chips.<br>Cook over low heat, stirring frequently until melted.<br>Remove from the heat and stir in cereal.<br>Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/48249/easy-chocolate-drops"},{"id":"48222","title":"Sugar-Free Low-Carb Chocolate Frosting","ingredients":"cream, whipped, cream topping, pressurized<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>butter, without salt","directions":"In the bowl of a stand mixer add whipping cream and vanilla extract.<br>Beat on medium high speed until thickened.<br>Set aside.<br>In a microwaveable bowl melt chocolate and coconut oil together for 1 minute, stir and continue to melt in 1 minute intervals until fully melted.<br>Whisk cocoa powder and chocolate stevia into the melted chocolate.<br>Stir softened butter into chocolate mixture.<br>Add chocolate mixture into the whipped cream and blend until incorporated.<br>Refrigerate until set, about an hour.<br>Makes 1 1/4 cups.","url":"https://recipe.bluelayer.org/recipe/48222/sugar-free-low-carb-chocolate-frosting"},{"id":"48215","title":"White ChocolateCranberry Bark Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>orange juice, raw","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.<br>Melt white chocolate in a small saucepan over low heat, stirring occasionally, until smooth.<br>Remove from heat and stir in 1/4 cup of the cranberries and 1 tablespoon of the candied orange peel.<br>Pour chocolate mixture onto the lined baking sheet and spread very thinly into a roughly 12-by-10-inch rectangle.<br>Sprinkle remaining cranberries and orange peel over top.<br>Let set in a cool, dry location.<br>Once bark is hard, break up into shards.","url":"https://recipe.bluelayer.org/recipe/48215/white-chocolatecranberry-bark-recipe"},{"id":"48214","title":"White Chocolate Plastique","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>cornstarch","directions":"Melt the chocolate over in a stainless steel bowl over a saucepan of simmering water, and stir in the corn syrup, then the cornstarch.<br>Allow the mixture to come to room temperature, stirring occasionally.<br>If your room is warm, put the plastique in the refrigerator for 10 minutes or so for it to firm up.<br>If you plan to add food coloring to part of the batch, this is the right time to knead it in.<br>It should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it.<br>Store the plastique wrapped in plastic or in a sealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/48214/white-chocolate-plastique"},{"id":"48188","title":"Caramel Chip Malts","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, combine milk, ice cream, caramel topping and chocolate malted milk powder; cover and process until blended.<br>Pour into chilled glasses.","url":"https://recipe.bluelayer.org/recipe/48188/caramel-chip-malts"},{"id":"48187","title":"Low-Fat/ Low-Calorie Chocolate Fudge","ingredients":"sugars, granulated<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>butter, without salt","directions":"In a 3-quart saucepan, combine the sugar, milk, cocoa, and corn syrup.<br>Heat on medium heat until the mixture reaches 240F stirring constantly.<br>Take the mixture off the heat and add butter and vanilla.<br>Let cool to 110F and then stir until mixture loses its gloss.<br>Spoon into a foiled 9x13-inch pan and let harden.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/48187/low-fat-low-calorie-chocolate-fudge"},{"id":"48180","title":"The Sheehy Earthshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>ice creams, chocolate<br>syrup, maple, canadian","directions":"Place all the ingredients in a blender.<br>Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/48180/the-sheehy-earthshake"},{"id":"48169","title":"Baci Di Dama ( Orange Almond Cookies ) Recipe","ingredients":"nuts, almonds<br>sugars, granulated<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the grnd almonds in a bowl with the sugar, orange peel and all but 1<br>tbsp of the flour.<br>Mix well, then stire in sufficient lowfat milk to give a smooth, hard dough.<br>Roll into small balls and place, well apart, on a baking shet lined with greased wax paper.<br>Sprinkle with the remaining flour, and bake in a preheated moderate oven 350 degrees, for 15 min or possibly till golden.<br>Transfer to a wire rack to cold.<br>When cool, sandwich the cookies together<br>in pairs with the melted chocolate.<br>Refrigeratein the fridge for1 hour before<br>serving.<br>Makes 12-15","url":"https://recipe.bluelayer.org/recipe/48169/baci-di-dama-orange-almond-cookies-recipe"},{"id":"48159","title":"Halloween Snack","ingredients":"corn, sweet, white, raw<br>raisins, seeded<br>candies, marshmallows<br>pretzels, soft, unsalted<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Mix all ingredients together.<br>watch it disapper.","url":"https://recipe.bluelayer.org/recipe/48159/halloween-snack"},{"id":"48154","title":"Chocolate Crunch","ingredients":"syrup, maple, canadian<br>butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt syrup, margarine (or butter) and sugar in a saucepan.<br>Add cocoa powder and mix in well.<br>Remove from heat and stir in biscuits.<br>Press into a square or oblong tin and leave to chill in the fridge.<br>Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.<br>Leave for at least 4 hours in the fridge before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/48154/chocolate-crunch"},{"id":"48142","title":"White Chocolate Drops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the white chocolate and peanut butter in a large heavy saucepan over low heat.<br>Cook, stirring constantly, for 5 to 6 minutes or until smooth.<br>Remove from heat and stir in the rice cereal, marshmallows and peanuts.<br>Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet.<br>Chill for 10 minutes or until set.<br>Place the chocolate chips in a small heavy plastic sealable bag.<br>Submerge the sealed bag in hot water until the chocolate is melted.<br>Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies.<br>Chill fo 10 minutes.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48142/white-chocolate-drops"},{"id":"48137","title":"Ina Gartens Chocolate Buttercream Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>egg, white, raw, fresh<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>salt, table<br>butter, without salt<br>vanilla extract<br>water, bottled, generic<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.<br>Stir until melted and set aside until cooled to room temperature.<br>Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.<br>Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.<br>Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.<br>Add the butter, 1 tablespoon at a time, while beating on medium speed.<br>Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.","url":"https://recipe.bluelayer.org/recipe/48137/ina-gartens-chocolate-buttercream-frosting"},{"id":"48136","title":"Chocolate Spread","ingredients":"butter, without salt<br>honey<br>cocoa, dry powder, unsweetened","directions":"Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly.<br>Store in the refrigerator for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/48136/chocolate-spread"},{"id":"48114","title":"Pearl Necklace","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Carefully pour heavy cream into a shot glass.<br>Next layer the white chocolate liqueur with the help of a spoon.<br>Finally top with the whipped cream vodka, also with the help of a spoon.","url":"https://recipe.bluelayer.org/recipe/48114/pearl-necklace"},{"id":"48101","title":"Vegan Chocolate Chip Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>seeds, chia seeds, dried<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Preheat oven to 375.<br>Create chia eggs by combining water and ground chia seeds.<br>Stir and let sit for 10-15 minutes to create a gel.<br>Combine dry ingredients in a large mixing bowl and mix well.<br>Combine wet ingredients and stir well to combine.<br>Gradually add wet ingredients to dry and mix in chocolate chips.<br>Form into 1 T balls and bake on a greased cookie sheet for 10-12 minutes.<br>Otherwise freeze for later cooking or eating frozen!","url":"https://recipe.bluelayer.org/recipe/48101/vegan-chocolate-chip-cookies"},{"id":"48097","title":"Chocolate Chip Cookie Mix in a Jar","ingredients":"sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda","directions":"Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.<br>Use scissors to cut a 9 inch-diameter circle from calico.<br>Place over lid and secure with rubber band.<br>Tie on a raffia or ribbon bow to cover rubber band.<br>Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C).<br>Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.<br>Beat 1 cup of unsalted butter or margarine in a medium bowl.<br>Beat sifted ingredients into butter until blended.<br>In a small bowl, beat 1 egg with 1 teaspoon of vanilla.<br>Mix beaten egg mixture into butter mixture until blended.<br>Stir in chocolate chips.<br>Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet.<br>Bake 8 minutes or until lightly browned.<br>Makes 4 dozen cookies.<br>It helps to pack each layer down to make all the contents fit in the jar.<br>These make great gifts!","url":"https://recipe.bluelayer.org/recipe/48097/chocolate-chip-cookie-mix-in-a-jar"},{"id":"48086","title":"Chocolate Peanut Butter Fudge - Sugar Free","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Measure 2 level scoops of Chocolate UNJURY in a bowl.<br>Add 10 individual packets of Splenda.<br>Blend Splenda and Chocolate UNJURY with a fork until thoroughly blended.<br>In a small saucepan melt margarine and peanut butterwarm up *just* enough to melt the margarine and soften the peanut butter using very low heat--do not boil or cook.<br>Remove from heat, mix the margarine and peanut butter thoroughly.<br>Let the saucepan cool for 2 minutes.<br>Slowly add Chocolate UNJURY and Splenda mixture, stirring until thoroughly blended.<br>Thorough mixing is important.<br>Place in small container and chill in the fridge.","url":"https://recipe.bluelayer.org/recipe/48086/chocolate-peanut-butter-fudge-sugar-free"},{"id":"48080","title":"Cowboy Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>butter, without salt<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon.<br>In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes.<br>Add the eggs and continue to beat until fluffy, about 1 1/2 minutes.<br>Blend in vanilla.<br>Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time.<br>Mix in the chocolate chips and walnuts.<br>Refrigerate the dough for 1 to 2 hours.<br>Heat oven to 350F.<br>Line a large baking sheet with foil, then grease the foil.<br>Using a cookie scoop, or ice cream scoop, shape the dough into balls and place them on the sheet about 2 inches apart.<br>Use your fingers to flatten each ball to 1/3 inch thick.<br>Bake 13 to 14 minutes.","url":"https://recipe.bluelayer.org/recipe/48080/cowboy-cookies"},{"id":"48071","title":"Abstract Chocolate Sculpture Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spread white chocolate on a sheet of acetate in a layer about 1/16-inch thick.<br>Drag a cake comb through the chocolate to create alternating lines.<br>Return the excess chocolate to the bowl.<br>When the chocolate stripes are hard but not hard, use an offset spatula to spread a 1/8-inch thick layer of dark chocolate over the white chocolate.<br>Let the dark chocolate set till hard but not hard, then place a piece of parchment paper on top of the chocolate.<br>Pick up the plastic by a corner and carefully wrap it around any tube.<br>Secure the plastic closed with tape and place in the refrigerator.<br>Place a piece of bubble wrap, bubble side up on your work surface.<br>Randomly drizzle white and dark chocolate onto the plastic.<br>Use an offset spatula to spread the chocolate in an even layer to create a marbled effect.<br>Place the plastic in the refrigerator.<br>Spread some white chocolate onto a sheet of acetate.<br>Pull a wood grain tool through the chocolate to create a wood grain design.<br>Let the chocolate set slightly, till hard but not hard.<br>Cover the design with dark chocolate and use a spatula to gently spread it into layer which is about 1/8-inch thick on one end and graduates to a 1/4-inch thick at the other end.<br>Let the chocolate set till hard yet pliable but not hard and set it inside a tall round container.<br>Place it in the refrigerator.<br>Cover a piece of textured plastic with about 1/4-inch thick layer of chocolate to create any desired size and place in the refrigerator.<br>To unmold all of the chocolate pcs, remove them from the refrigerator and just gently peel away the plastic.<br>Keep the unmolded pcs in the refrigerator till you are ready to put the sculpture together.<br>Use the melted chocolate to \"glue\" the pcs together.<br>Arrange the chocolate pcs as if you were arranging flowers of different varieties.<br>Let your natural artistic eye guide you in the design.","url":"https://recipe.bluelayer.org/recipe/48071/abstract-chocolate-sculpture-recipe"},{"id":"48066","title":"White Chocolate Cashew Clusters","ingredients":"nuts, cashew nuts, raw<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Toast cashews for 5 minutes in a 350F degree oven.<br>After 5 minutes, reduce heat to 200 degrees to keep cashews warm.<br>Place sugar in a small skillet and cook over medium heat until sugar begins to melt and turns golden and caramel-like.<br>Make sure you stir constantly.<br>Remove from heat.<br>Add butter and stir, then dump in the cashews, stirring quickly to completely coat the cashews.<br>Working very quickly, form cashew clusters with 4 5 nuts each, using a small greased spoon and fork.<br>Cool completely then dip clusters in melted white chocolate.<br>Let set until firm.","url":"https://recipe.bluelayer.org/recipe/48066/white-chocolate-cashew-clusters"},{"id":"48058","title":"Random Cereal Cookies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chips in microwave, stirring every 30 seconds until well melted.<br>Then stir in choice of butter and place back into microwave and microwave until well combined.<br>Stirring agqain every 15 seconds this time.<br>Stir in flakes.<br>Drop by spoon fulls on waxed paper and chill until set.","url":"https://recipe.bluelayer.org/recipe/48058/random-cereal-cookies"},{"id":"48048","title":"Peanut Butter Balls","ingredients":"oats<br>peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Carefully add the oats, peanut butter and coconut into your mixing bowl in that order.<br>This will help the peanut butter from sticking to the sides of the bowl, making for easier cleanup.<br>Mix until well blended.<br>Using a cookie scoop, measure out the mixture and hand-roll into perfect little balls and set them on a sheet of parchment.<br>Next, set up a double boiler on your stovetop and add the chocolate to the top pan.<br>Line a cookie sheet with parchment paper and set aside.<br>Once the chocolate is melted, dip the balls in the chocolate for a complete coating and place on parchment paper.<br>After all balls are dipped, place cookie sheet in the refrigerator for cooling.<br>Store in an airtight container, refrigerated, until ready to eat.","url":"https://recipe.bluelayer.org/recipe/48048/peanut-butter-balls"},{"id":"48027","title":"Chocolate Raspberry Cobbler Cake","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, brown<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Melt the butter in a 9\" x 13\" baking pan.<br>In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.<br>Pour half of the batter directly into the hot buttered pan.<br>Add 3 cups of the raspberries and the chocolate chunks.<br>Pour the remaining batter over the berries, then top with the last cup of berries.<br>Place the pan in the oven and bake 35 to 40 minutes or until the center is set.<br>Let cool at least 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/48027/chocolate-raspberry-cobbler-cake"},{"id":"48021","title":"Chocolate Ganache","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour cream into small saucepan.<br>Bring just to boil on medium heat; remove from heat.<br>Place chocolate in medium bowl.<br>Pour cream over chocolate; let stand 3 min.<br>Stir until chocolate is completely melted and mixture is well blended; pour over cake.<br>Let stand 3 hours or until ganache is set before serving.","url":"https://recipe.bluelayer.org/recipe/48021/chocolate-ganache"},{"id":"48020","title":"S'mores Party Mix","ingredients":"honey<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Mix well and put in a large ziplock bag or large bowl.<br>Store until ready to serve.","url":"https://recipe.bluelayer.org/recipe/48020/smores-party-mix"},{"id":"48017","title":"Raw Chocolate Cups With Blueberries and Cashews","ingredients":"nuts, cashew nuts, raw<br>blueberries, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave","directions":"Place the raw cashews into a small food processor and crush into a coarse powder.<br>Add in the dried blueberries, brown rice syrup and salt, then pulse again until the mixture forms one big blob.<br>Scoop out a heaping 1/2 tsp of the mixture.<br>Roll it into a small ball, then flatten it between your palms.<br>Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges.<br>Repeat until you have 9 discs.<br>Melt 1/3 of the coconut oil in a small glass measuring cup.<br>Whisk in 1/3 of the cocoa powder, then add in 1 TB of the raw agave syrup.<br>Taste the mixture and add more agave if you want it sweeter.<br>Lay out the baking cups onto a flat plate, then pour the chocolate into the baking cups.<br>It's important that you only put enough chocolate into the bottom to just cover it.<br>Place into the freezer to set for about 10 minutes.<br>Remove from the freezer.<br>Place the discs on top of the hardened chocolate.<br>Repeat the steps for making the chocolate, then pour that over the tops of the discs until they are covered completely.<br>Place in the freezer to set for another 10 minutes.<br>Store in the refrigerator, and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture.<br>You can also sub dried cherries, figs, dates or other dried fruit for the blueberries here.<br>Macadamia, almond or hazelnuts can be subbed for the cashews as well.","url":"https://recipe.bluelayer.org/recipe/48017/raw-chocolate-cups-with-blueberries-and-cashews"},{"id":"48015","title":"Pistachio Chocolate Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>nuts, pistachio nuts, raw<br>sugars, powdered<br>salt, table<br>butter, without salt<br>mini semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line cookie sheets with parchment.<br>Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.<br>Beat 1 c butter in a large bowl with an electric mixer until fluffy.<br>Add flour mixture; beat until light dough forms.<br>Beat in mini chocolate chips just until blended.<br>Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes.<br>Arrange 1 inch apart on cookie sheets.<br>Chill 30 minutes.<br>Preheat oven to 300.<br>Bake cookies 10 minutes or until firm and lightly browned.<br>Cool 1 minute then remove from pan to cool completely.<br>In a deep bowl, combine semisweet chocolate chips and 1/4 c butter.<br>Microwave on low for 1 minute.<br>Stir and repeat until chocolate is smooth.<br>Spread remaining pistachios on a piece of foil.<br>Dip one end of cookie into chocolate and then roll in nuts.<br>Let cool on a wire rack for 30 minutes or until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/48015/pistachio-chocolate-crescent-cookies"},{"id":"48012","title":"Puppy Chow - Chocolate Peanut Butter Crunchies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Place Crispex cereal in a large roaster pan or deepest largest mixing bowl.<br>In a medium saucepan, melt together peanut butter, butter, and chocolate chips.<br>Pour the chocolate peanut butter mixture over Crispex cereal.<br>Stir to coat cereal well.<br>Pour powdered sugar into a large paper grocery bag.<br>Add chocolate coated cereal mixture and shake well.<br>Put in air tight canister or plastic bag to keep.<br>Note: Refrigeration is best, but not necessary if eaten within one week to 10 days.","url":"https://recipe.bluelayer.org/recipe/48012/puppy-chow-chocolate-peanut-butter-crunchies"},{"id":"47957","title":"No-Bake Peanut Butter Chocolate Bars","ingredients":"nuts, almonds<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>water, bottled, generic<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spray an 8-inch baking dish with coconut oil.<br>In a food processor, pulse almonds, peanuts, and rice cereal together until broken into small pieces.<br>Add dates, maple syrup, peanut butter and 1 tablespoon coconut oil.<br>Blend until the mixture forms a crust-like texture.<br>You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again.<br>Add a teaspoon of coconut oil (or a couple more dates) if the dough is too dry.<br>When ready, remove the dough and press into pan coated with coconut oil spray.<br>Melt the chocolate chips, sea salt and remaining 1 tablespoon coconut oil over medium heat until melted (use a double boiler if possible).<br>Spread the melted chocolate over the peanut butter crust and spread with a spatula or spoon until even.<br>Freeze for 12 hours.<br>Cut into bars and serve.<br>Makes 15 bars.<br>These bars will stay good in the fridge for 56 days.<br>You can also freeze them and theyll last even longer.<br>Just set out for 1015 minutes to defrost before eating.","url":"https://recipe.bluelayer.org/recipe/47957/no-bake-peanut-butter-chocolate-bars"},{"id":"47956","title":"Cockroach Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>pretzels, soft, unsalted","directions":"Place chocolate in a microwave-safe bowl.<br>Microwave on HIGH for 2 minutes.<br>Stir.<br>Continue microwaving in 15-second increments until chocolate is almost completely melted.<br>Remove from microwave and stir grated chocolate into melted chocolate.<br>Stir in raisins and pretzels.<br>Drop mixture by tablespoons onto wax paper.<br>Let stand until firm.","url":"https://recipe.bluelayer.org/recipe/47956/cockroach-clusters"},{"id":"47949","title":"Cookie Mix in a Jar IV","ingredients":"sugars, granulated<br>sugars, brown<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda","directions":"Mix together the flour, baking powder and baking soda.<br>Layer ingredients in order given in a quart size '' wide mouth '' canning jar.<br>Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.<br>Attach instructions to the jar: Chocolate Covered Raisin Cookies 1.<br>Empty cookie mix into large mixing bowl.<br>Use your hands to thoroughly blend mix.<br>Add 1/2 cup butter or margarine, softened at room temperature.<br>DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla 3.<br>Mix until completely blended.<br>You will need to finish mixing with your hands.<br>Shape into walnut sized balls.<br>Place 2 inches apart on a parchment lined cookie sheet.<br>DO NOT USE WAXED PAPER.<br>Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned.<br>Cool 5 minutes on baking sheet.<br>Remove cookies to racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/47949/cookie-mix-in-a-jar-iv"},{"id":"47946","title":"Dairy/Egg Free Pumpkin Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>oil, canola<br>syrup, maple, canadian<br>vanilla extract<br>pumpkin, raw<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees .<br>Combine dry ingredients in one bowl.<br>In a separate bowl, cream together sugar, oil, maple syrup, vanilla and pumpkin puree.<br>Add and beat in flour mix Add chocolate chips.<br>Drop onto baking sheet and bake 10 minutes.<br>These cookies are very moist and cake-like.<br>Yum!","url":"https://recipe.bluelayer.org/recipe/47946/dairy-egg-free-pumpkin-chocolate-chip-cookies"},{"id":"47945","title":"Coconut Flour Granola Bars with Walnuts and Dried Apricots","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>apricots, dried, sulfured, uncooked<br>honey<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.<br>Line an 8-by-4-inch baking sheet with parchment paper, leaving some hanging over the edges.<br>In a medium bowl, combine all of the ingredients and mix them well.<br>Press the mixture into the baking dish, then top with a piece of parchment paper and firmly press the mixture together, so the granola wont fall apart after it's baked.<br>Bake for 20 minutes.<br>Remove from the oven and allow the granola to cool for 5 minutes, then cut it into squares.<br>Cool it completely in the refrigerator before removing it from the dish.<br>Wrap the granola bars in plastic and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/47945/coconut-flour-granola-bars-with-walnuts-and-dried-apricots"},{"id":"47942","title":"Zack's Sweet Sweet Chocolate Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all in blender until smooth.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/47942/zacks-sweet-sweet-chocolate-smoothie"},{"id":"47940","title":"Jean's Peanut Butter Squares","ingredients":"peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large microwaveable bowl, melt 1 cup of peanut butter (smooth or crunchy) and the margarine.<br>Mix well, stirring in the icing sugar.<br>Spread into a square or small rectangular pan and refrigerate about 10 minutes.<br>Melt together the 1/2 cup of smooth peanut butter and the chocolate chips, mixing well, then pouring the melted mixture over the cooled base.<br>Place in the refrigerator til set, about an hour.<br>Cut into squares or diamonds and enjoy!<br>NOTE: Decorate the tops with a whole peanut in the center or dust lightly with (confectioners)icing sugar if desired.","url":"https://recipe.bluelayer.org/recipe/47940/jeans-peanut-butter-squares"},{"id":"47939","title":"White Elephant","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>alcoholic beverage, distilled, rum, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>water, bottled, generic","directions":"in blender combine all ingredients, till smooth and thick.<br>Pour into 4 oz glasses, and sprinkle with shredded coconut as a garnish.","url":"https://recipe.bluelayer.org/recipe/47939/white-elephant"},{"id":"47936","title":"Chocolate Corvette","ingredients":"cocoa, dry powder, unsweetened<br>chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, rum, 80 proof<br>cream, fluid, heavy whipping","directions":"Pour everything except the cream into a glass with a handel and stir.<br>Add the cream to the top of the drink.","url":"https://recipe.bluelayer.org/recipe/47936/chocolate-corvette"},{"id":"47932","title":"Amarula Cream Death by Chocolate","ingredients":"cream, whipped, cream topping, pressurized<br>alcoholic beverage, distilled, vodka, 80 proof<br>ice creams, chocolate","directions":"Method.<br>Blend all ingredients together with crushed ice and serve.<br>Garnish with shavings of chocolate.","url":"https://recipe.bluelayer.org/recipe/47932/amarula-cream-death-by-chocolate"},{"id":"42774","title":"Streusel Topping","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix cereal, sugar, flour and cinnamon in small bowl.<br>Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.<br>Stir in chips.","url":"https://recipe.bluelayer.org/recipe/42774/streusel-topping"},{"id":"41439","title":"White Chocolate Holiday Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw","directions":"Rest the chocolate thermometer on a towel.<br>Line a baking sheet with foil.<br>Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer.<br>Put the chocolate in the top half of the double boiler and set over the hot water.<br>Slowly melt the chocolate, stirring with a heat-resistant rubber spatula.<br>As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat.<br>Return bowl to double boiler to maintain heat between 82 and 86 degrees F.<br>Remove bowl from over the hot water just before all the chocolate melts.<br>Stir vigorously until the chocolate melts completely.<br>Check temperature again.<br>Stir in the oil until evenly blended.<br>Chocolate is now tempered and ready to use.<br>Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.<br>Quickly stir the fruit and nuts into the chocolate.<br>Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated.<br>Set bark aside at room temperature to harden.<br>Break into angled pieces.<br>Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/41439/white-chocolate-holiday-bark"},{"id":"37727","title":"Chocolate Fleck Frozen Yogurt","ingredients":"sugars, granulated<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"In medium saucepan, combine sugar and cornstarch.<br>Stir in milk.<br>Cook and stir over moderate heat until thickened and bubbly.<br>Remove from heat; cool to lukewarm.<br>Add vanilla and yogurt.<br>Refrigerate until mixture is cold.<br>Melt chocolate.<br>While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently.<br>Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted.","url":"https://recipe.bluelayer.org/recipe/37727/chocolate-fleck-frozen-yogurt"},{"id":"31593","title":"Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"Heat the cream gently in a heavy-bottomed pot over low heat.<br>Add the chocolate, melt, and stir together with the cream.<br>Remove from the heat and allow to cool slightly before using.<br>This sauce can be refrigerated and gently reheated to be used again.","url":"https://recipe.bluelayer.org/recipe/31593/fudge-sauce"},{"id":"17271","title":"Miracle Bars","ingredients":"butter, without salt<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>milk, canned, condensed, sweetened","directions":"Preheat the oven to 180C/350F/Gas Mark 4 10 minutes before baking.<br>Generously butter a 23 cm square tin and line with non-stick baking paper.<br>Pour the butter into the prepared tin and sprinkle the biscuit crumbs over in an even layer.<br>Add the chocolate chips, coconut and nuts in even layers and drizzle over the condensed milk.,.<br>Transfer the tin to the preheated oven and bake for 30 minutes, until golden brown.<br>Allow to cool in the tin then cut into 12 squares and serve.","url":"https://recipe.bluelayer.org/recipe/17271/miracle-bars"},{"id":"47920","title":"Wilton Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Cream butter and shortening with mixer.<br>add vanilla.<br>gradually add sugar, one cup at a time, beating on medium speed.<br>scrape sides and bottom of bowl often.<br>when all sugar has been mixed in, icing will appear dry.<br>Add milk or water and beat at medium speed until ready to use.<br>refridgerate leftover icing in an airtight container.<br>Rewhip before using.<br>*****For chocolate icing.<br>Add cocoa powder or melted chocolate when adding the sugar.","url":"https://recipe.bluelayer.org/recipe/47920/wilton-buttercream-icing"},{"id":"47919","title":"Chocolate Berry Cobbler","ingredients":"goji berries, dried<br>sugars, granulated<br>water, bottled, generic<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Thaw berries if frozen, but do not drain.<br>Combine berries, 1/4 cup of the sugar and 2 tablespoons water; let stand 5 minutes.<br>In a 9 X 9 X 2 inch baking pan, melt butter in a 350 degree oven.<br>Stir together flour, 3/4 cup sugar, and baking powder.<br>Stir in milk.<br>Remove baking pan from oven and pour in batter.<br>Drizzle top of batter with chocolate syrup.<br>Spoon undrained berries on top.<br>Don't mix.<br>Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.<br>Cool slightly.<br>If desired, top each serving with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/47919/chocolate-berry-cobbler"},{"id":"47907","title":"Ice Cream Fudge","ingredients":"candies, semisweet chocolate<br>ice creams, vanilla<br>nuts, walnuts, english","directions":"Melt ice cream in measuring cup in microwave.<br>Chop up chocolate chunks into smaller pieces.<br>and place into double boiler pan.<br>Melt chocolate until smooth, stirring constantly.<br>Add melted ice cream and stir until combined.<br>At first it will start to stiffen on you but then is able to be stirred again.<br>Add nuts and stir until combined.<br>Place in sprayed 8X8\" glass dish and put in fridge until set.","url":"https://recipe.bluelayer.org/recipe/47907/ice-cream-fudge"},{"id":"47894","title":"Chocolate Nut Crispies","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Combine sugar and syrup in 3 quart saucepan.<br>Cook and stir over medium heat for 5 minutes to dissolve sugar.<br>Remove from heat; blend in chunky peanut butter and butter.<br>Stir in the rice cereal.<br>Spread the peanut butter-cereal mixture into pan.<br>Pour chocolate chips onto peanut butter mixture and spread when melted.<br>Sprinkle with chopped peanuts.<br>Chill for 1 hour or till topping is firm.","url":"https://recipe.bluelayer.org/recipe/47894/chocolate-nut-crispies"},{"id":"47883","title":"Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>nuts, almonds","directions":"Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl.<br>Pour the cream into a small heavy saucepan.<br>Bring to a rolling boil over medium heat.<br>Pour the cream over the chocolate.<br>With a wooden spoon, gently stir to melt the chocolate.<br>Don't whisk or stir too strongly or you will incorporate air.<br>Cover.<br>Chill until firm, about 2 hours.<br>Line a baking sheet with parchment or waxed paper.<br>With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet.<br>Freeze until firm, about 20 minutes.<br>Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls.<br>Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts.<br>Quickly roll between your palms to form them into a perfect round shape.<br>You may need to re-roll in the nuts or sugar if too much falls off.<br>Return to parchment-lined baking sheet or other parchment-lined container, in a single layer.<br>Cover with plastic and chill until ready to serve.<br>Can be made 10 days ahead; keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/47883/chocolate-truffles"},{"id":"47882","title":"Nutty Chocolate Fudge","ingredients":"candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Line a 9 inch square pan with foil and coat foil with cooking spray.<br>Set aside.<br>In a large saucepan, combine the marshmallow creme, evaporated milk, and butter.<br>Cook and stir over medium heat until smooth.<br>Bring to a boil and boil for 5 minutes, stirring constantly.<br>Remove from the heat and add vanilla.<br>Stir in chocolate chips until melted.<br>Add pecans.<br>Pour into prepared pan.<br>Refrigerate 2 hours or until firm.<br>Using foil, remove fudge from pan and carefully remove foil.<br>Cut into 1 inch squares.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/47882/nutty-chocolate-fudge"},{"id":"47881","title":"Dark Chocolate Cherry Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>vanilla extract","directions":"LINE 8-inch-square baking pan with foil.<br>COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.<br>Bring to a full rolling boil over medium heat, stirring constantly.<br>Boil, stirring constantly, for 4 to 5 minutes.<br>Remove from heat.<br>STIR in marshmallows, morsels, dried cherries and vanilla extract.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into prepared baking pan.<br>Refrigerate for 2 hours or until firm.<br>Lift from pan; remove foil.<br>Cut into 48 pieces.<br>VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.","url":"https://recipe.bluelayer.org/recipe/47881/dark-chocolate-cherry-fudge"},{"id":"47873","title":"Blizzard Bites Snack Mix in a Jar","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>cranberries, dried, sweetened<br>pineapple, raw, all varieties<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;Layer cereal, pretzels, peanuts, cranberries and dried pineapple in a quart-sized canning jar.<br>Add white chocolate chips inside food storage bag, and place on top of layered ingredients.<br>Seal jar.<br>Attach preparation instructions on the gift tag.<br>Instructions:.<br>Remove white chocolate chips from jar.<br>Empty remaining jar contents into a large mixing bowl.<br>Place white chocolate chips in a double boiler and let melt.<br>NOTE: if mixture is to thick you can add 1 teaspoons of shortening to make it thin.<br>Pour melted white chocolate chips over snack mixture.<br>Stir until well coated.<br>Spread mixture on wax paper and allow to cool.<br>Break mix into small pieces, and store in air-tight storage container.","url":"https://recipe.bluelayer.org/recipe/47873/blizzard-bites-snack-mix-in-a-jar"},{"id":"47860","title":"Mexican Hot Chocolate Mix","ingredients":"spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, pepper, red or cayenne<br>cocoa, dry powder, unsweetened","directions":"Combine all ingredients and place in a collectible/re-useable canister with instructions.<br>Instructions read: \"Blend 1/2 cup mix with 1 cup steaming hot whole milk.<br>Stir and enjoy\".","url":"https://recipe.bluelayer.org/recipe/47860/mexican-hot-chocolate-mix"},{"id":"47859","title":"Chocolate Peppermint Stars","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>peppermint, fresh","directions":"Sift flour, cocoa, and salt into medium bowl.<br>Beat butter and sugar in large bowl until smooth.<br>Beat in vanilla.<br>Add dry ingredients; beat until dough holds together.<br>Divide dough in half.<br>Shape each piece into disk.<br>Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.<br>Set rack in center of oven and preheat to 300F Line 2 rimmed baking sheets with parchment.<br>Roll out 1 dough disk on floured surface to 1/4-inch thickness.<br>Using 3-inch star-shaped cutter, cut out cookies.<br>Transfer to sheets, spacing 1 inch apart.<br>Gather scraps into ball.<br>Wrap; chill until firm, about 30 minutes.<br>Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.<br>Cool on sheets 10 minutes.<br>Transfer to racks and cool completely.<br>Repeat rolling, cutting, and baking until all dough is used.<br>Do ahead Can be made ahead.<br>Store airtight at room temperature up to 3 days or freeze up to 2 weeks.<br>Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.<br>Using small spoon, drizzle chocolate over cookies in zigzag lines.<br>Sprinkle with crushed candies.<br>Drizzle remaining chocolate over.<br>Let stand until chocolate is set, at least 1 hour.<br>Do ahead Can be made 3 days ahead.<br>Store cookies between sheets of waxed paper in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/47859/chocolate-peppermint-stars"},{"id":"47856","title":"Hot Chocolate Chocolat Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Place chocolate and water in a small, heavy bottomed saucepan over very low heat.<br>Cover the pan and let chocolate soften till it is just melted.<br>Remove the saucepan from the heat and beat chocolate into a smooth paste.<br>In a different saucepan, heat lowfat milk till it boils.<br>Add in 6 Tbsp.<br>of lowfat milk to chocolate paste to dilute it.<br>Then add in remaining lowfat milk, stirring constantly.<br>Pour into mugs.<br>Serves 2.","url":"https://recipe.bluelayer.org/recipe/47856/hot-chocolate-chocolat-recipe"},{"id":"47855","title":"Chocolate Pumpkin Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"For the dough: In bowl of stand mixer, combine water and yeast.<br>In a 2 cup measuring cup, scald milk in microwave (bring it nearly to a boil 185 degrees F, 85 degrees C, or more, preferably in a thick-bottomed Pyrex dish, and stir actively to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom).<br>Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg.<br>Stir.<br>Pour milk mixture in with yeast mixture.<br>Add soy flour and pumpkin.<br>Using dough hook, turn on your mixer and add flour gradually.<br>Mix until dough all comes together.<br>Remove dough from bowl and grease the bowl.<br>Place dough back into the greased bowl and cover.<br>Let rise for 1 hour.<br>On a Roulpat or floured surface, roll dough out into a rectangle.<br>Spread with 1/4 cup unsalted butter, room temperature.<br>Combine filling ingredients and then sprinkle this mixture onto the rolled dough.<br>You can also sprinkle with 1/2 cup semisweet chocolate chips if you like.<br>Roll up like a bug in a rug.<br>Pinch seam together.<br>Cut in 1 1/2 inch intervals.<br>Place in prepared pan.<br>I get about 12 and put mine in two 9 inch Demarle Sponge Molds.<br>You could also place them in a 9x13 dish or in two pie plates.<br>Cover and let rest for about 20 minutes<br>Bake at 350F for 20 minutes.<br>Remove from oven and let sit for a few minutes.<br>While they are sitting, combine the glaze ingredients.<br>When the rolls are still warm, drizzle with glaze.<br>Serve while warm!<br>Variation: These may be made into dinner rolls.<br>By using the dough mixture and rolling them into golf-ball sized rolls.<br>Let rise until poofy and follow the same directions for baking.<br>Such an unexpected treat for an Autumn dinner!","url":"https://recipe.bluelayer.org/recipe/47855/chocolate-pumpkin-cinnamon-rolls"},{"id":"47853","title":"Christmas Walnut Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9 inch square baking dishand set aside.<br>Melt butter in a large heavy saucepan over medium heat.<br>Stir in sugar, corn syrup and water until smooth.<br>Heat to 290F (145C) using a candy thermometer.<br>Stir in 1 cup walnuts and cook 3 more minutes stirring constantly.<br>Pour into prepared pan and allow to cool.<br>Remove from pan and place on waxed paper.<br>Melt chocolate chips in double boiler or in the microwave stirring frequently until smooth.<br>Spread half of the melted chocolate onto one side of the toffee slab and sprinkle with half the remaining nuts.<br>Allow to cool until set, then repeat with the other side.<br>Break into bite size pieces when set.","url":"https://recipe.bluelayer.org/recipe/47853/christmas-walnut-toffee"},{"id":"47852","title":"Chocolate Banana Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>egg substitute, powder<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>spray an 8x15 pan with pam.<br>Combine flour, baking powder and salt.<br>Cream together butter and sugar until light and fluffy.<br>Beat in egg.<br>Blend in banana, then flour mixture.<br>Stir in chocolate chips.<br>Spread in greased and floured pan<br>Bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/47852/chocolate-banana-bars"},{"id":"47845","title":"Strawberry Yogurt Terrine","ingredients":"cream, fluid, heavy whipping<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>strawberries, raw<br>strawberries, raw","directions":"Note the listed cook time is actually freezing time.<br>Line a standard size loaf pan with plastic wrap, leaving a large overhang to make it easier to remove the terrine when its frozen.<br>Set aside.<br>In the bowl of a stand mixer, or in a mixing bowl with an electric mixer, whip the heavy cream and plain Greek yogurt together until soft peaks form, 1-2 minutes.<br>Scrape the sides of the bowl, and continue to whip on low speed while slowly adding the sugar.<br>Continue beating until stiff peaks form, about 1 minute.<br>With a rubber spatula, gently fold the chopped strawberries into the whipped cream.<br>Spread one third of this mixture in the bottom of the prepared loaf pan.<br>Spread half of the pureed strawberries on top of this.<br>Repeat with another third of the whipped cream, the rest of the strawberry puree, and the last third of the whipped cream.<br>Smooth the top of the terrine and cover it with plastic wrap.<br>Freeze until solid, at least 6 hours.<br>Slice with a hot, sharp knife and serve cold with sliced fresh strawberries and drizzled chocolate if desired!","url":"https://recipe.bluelayer.org/recipe/47845/strawberry-yogurt-terrine"},{"id":"47843","title":"Peanut Butter Bubbles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"COMBINE melted chocolate and peanut butter in a large bowl until smooth.<br>ADD the rice bubbles and coconut and mix until well combined.<br>PLACE tablespoons of mixture onto a foil lined tray.<br>Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/47843/peanut-butter-bubbles"},{"id":"47829","title":"Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, pepper, red or cayenne<br>candies, marshmallows","directions":"Mix all ingredients together.<br>Place into 2 large glass jars or pre pack single servings.<br>The 1/2 cup pre serving topped with hot water.","url":"https://recipe.bluelayer.org/recipe/47829/hot-chocolate"},{"id":"47823","title":"Fruit salad sweeter than candy!","ingredients":"grapes, red or green (european type, such as thompson seedless), raw<br>bananas, raw<br>strawberries, raw<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cut into halves the strawberries, grape, banana<br>Coat bottom of bowl with whipped cream.<br>Pour some of the fruit<br>Mix the remaining whipped cream and fruit<br>Sprinkled the chocolate on top","url":"https://recipe.bluelayer.org/recipe/47823/fruit-salad-sweeter-than-candy"},{"id":"47806","title":"Chocolate Banana Loaf","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown<br>bananas, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans","directions":"In a large bowl cream together melted chocolate chips, butter, brown sugar and banana until smooth.<br>In a separate bowl combine flour, baking powder, baking soda, mix well.<br>Stir flour mixture into creamed mixture, add milk.<br>Stir in nuts if using.<br>Spoon into greased and floured loaf pan.<br>Bake at 350F for 50 -60 minutes.<br>Let cool in pan for 5 minutes turn out on wire rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/47806/chocolate-banana-loaf"},{"id":"47792","title":"Marbleized Mint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Line a baking sheet with foil; set aside.<br>In a small saucepan heat mint or regular chocolate chips over low heat, stirring constantly, til melted and smooth.<br>Remove pan from heat.<br>In a 2-quart saucepan heat the white chocolate over low heat, stirring constantly, until melted and smooth.<br>Remove pan from heat.<br>Stir in crushed candy canes.<br>Pour the melted white chocolate mixture onto the prepared baking sheet.<br>Spread white chocolate mixture to about 38 inch thickness; drizzle with the melted chocolate chips.<br>Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect.<br>Let candy stand several hours or until firm (OR chill about 30 minutes or until firm).<br>Use foil to lift firm candy from the baking sheet; carefully break candy into pieces.<br>Store, tightly covered, for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47792/marbleized-mint-bark"},{"id":"47777","title":"Glossy Chocolate Frosting","ingredients":"sugars, granulated<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>water, bottled, generic<br>butter, without salt<br>vanilla extract","directions":"In a saucepan, combine the sugar, Splenda, cocoa and cornstarch.<br>Add water and stir until smooth.<br>Bring to a boil; cook and stir for 1 minute or until thickened.<br>Remove from heat; stir in butter and vanilla until smooth.<br>Spread over cupcakes or cake while frosting is still warm.","url":"https://recipe.bluelayer.org/recipe/47777/glossy-chocolate-frosting"},{"id":"47771","title":"Pistachio Toffee","ingredients":"nuts, pistachio nuts, raw<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350F Place pistachios in a single layer in a pan; toast for 3 minutes.<br>Remove from oven, cool and coarsely chop; set aside.<br>In a heavy saucepan, combine butter, sugars, water and corn syrup.<br>Bring to a boil over medium-high heat, stirring constantly with a wooden spoon.<br>Reduce heat to medium, and continue to boil until mixture reaches 300F (hard crack stage; use candy thermometer); stirring frequently.<br>Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil.<br>Spread mixture into a large rectangle.<br>Cool completely.<br>In a microwave-safe container, microwave white chocolate 30 seconds; stir.<br>Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot.<br>Using a spatula, spread over toffee, covering it completely.<br>Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.<br>Place pan in refrigerator for 5 minutes or until chocolate has set.<br>Break into pieces and store in an airtight container for up to one week.","url":"https://recipe.bluelayer.org/recipe/47771/pistachio-toffee"},{"id":"47769","title":"Chocolate Balsamic Fudge","ingredients":"milk, canned, condensed, sweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>vinegar, balsamic<br>vinegar, balsamic","directions":"Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil.<br>Make sure you go up the sides.<br>You can then easily lift the sides to take the fudge out of the pan when it's done.<br>Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.<br>Melt the chocolate mixture, stirring frequently.<br>Make sure the mixture doesn't get too hot or the fudge may be grainy.<br>Stir until smooth (it will be very thick).<br>Remove from heat and stir in the balsamic.<br>Spread the fudge into the prepared pan, smoothing the top with an offset spatula.<br>Let stand at room temperature for a couple of hours.<br>Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky.<br>Carefully remove the fudge from the pan by lifting the edges of the foil.<br>With a long, sharp knife, cut the fudge into pieces.<br>Store in the refrigerator for several days, or freeze, well wrapped, for several months.<br>Let thaw at room temperature, unwrapped, for a few hours before eating.","url":"https://recipe.bluelayer.org/recipe/47769/chocolate-balsamic-fudge"},{"id":"47766","title":"Academy Dark Truffles Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>orange juice, raw<br>nuts, almonds<br>vanilla extract<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Shave chocolate into tiny pcs; set aside.<br>In a large saucepan, blend together cream, liqueurs and vanilla and heat till the cream begins to scald; remove from heat.<br>Add in the chocolate pcs and whisk for 2 to 3 min or possibly till the ganache is satiny and smooth, with no lumps of cream or possibly chocolate.<br>Transfer ganache to a bowl and allow to cold (at room temperature) below 90 degrees.<br>Cut butter into small pcs and add in, piece by piece, to the ganache, stirring well.<br>Allow ganache to cold and become somewhat hard.<br>Line a baking pan with parchment paper.<br>Using a SMALL ice cream scoop, shape ganache into mounds and place them on the parchment.<br>Chill till set.<br>Dust hands with cocoa pwdr; shape each mound into uniformly-shaped balls and chill.<br>Heat chocolate in a double boiler.<br>Arrange two sheets of parchment paper on work surface.<br>Drop a truffle into melted chocolate, retrieve with fork and tap the truffle 4 or possibly 5 times against the surface of the chocolate to get rid of the excess.<br>Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate.<br>Place the finished truffle on the clean parchment; repeat with remaining truffles.<br>If you like, use melted white chocolate to pipe designs onto tops of truffles.","url":"https://recipe.bluelayer.org/recipe/47766/academy-dark-truffles-recipe"},{"id":"47753","title":"Raspberry Fondue","ingredients":"syrup, maple, canadian<br>cornstarch<br>water, bottled, generic","directions":"In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup.<br>In another bowl, whisk together cornstarch and water until dissolved.<br>In a saucepan over medium heat, warm reserved syrup for about 3 minutes.<br>Add dissolved cornstarch and continue heating for 2 minutes or until thickened.<br>Remove from heat.<br>Stir in raspberries; mix well.<br>Transfer immediately to dessert fondue pot over candle flame.<br>Spear a piece of fruit or cake with fondue fork and dip in fondue.<br>Serve with...<br>Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.","url":"https://recipe.bluelayer.org/recipe/47753/raspberry-fondue"},{"id":"47752","title":"One Minute Chocolate Icing","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla.<br>Bring to a rolling boil, stirring constantly, and cook for 1 minute.<br>Remove from heat.<br>Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency.<br>Spread onto completely cooled cake.","url":"https://recipe.bluelayer.org/recipe/47752/one-minute-chocolate-icing"},{"id":"47744","title":"English Toffee","ingredients":"oil, olive, salad or cooking<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat a metal rolling pin, pizza wheel, and marble board or the back of a baking sheet with the vegetable oil; set aside.<br>Cut the butter into a few pieces and melt in a 3-quart heavy-bottomed saucepan over low heat.<br>Add the sugar, the water, and the salt; increase the heat to medium and cook the mixture until it registers 260F on a sugar thermometer (about 10 minutes), stirring constantly with a wooden spoon or heatproof spatula.<br>Add 1/2 cup of the almonds and continue cooking until the mixture becomes golden brown and registers 305F on the thermometer (about 8 minutes), stirring constantly.<br>Remove the pan from the heat and carefully pour the mixture onto the oiled board.<br>With the oiled rolling pin, quickly spread out the mixture very thin.<br>It is necessary to work fast, because the mixture sets up rapidly and becomes too brittle to cut.<br>While still warm, with the oiled pizza wheel score the toffee into pieces that are 1 1/2 inches long and 1/2 inch wide.<br>Let these centers set until cooled to room temperature (about 30 minutes).<br>Melt and temper the chocolate (see pages 2530).<br>Either dip the toffee in chocolate immediately, or store it in a tightly covered container at room temperature.<br>If left exposed to the air, the toffee will absorb moisture and become soft.<br>Line 3 baking sheets with parchment or waxed paper.<br>Sprinkle the remaining 2 cups almonds on one of the prepared baking sheets.<br>Dip a toffee piece into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the toffee from the chocolate, gently shake off the excess chocolate, and drop the toffee into the chopped almonds.<br>Roll the toffee in the almonds, coating it thoroughly, and turn out onto the paper-lined sheets to set up completely, or chill in the refrigerator for 15 minutes.<br>In a tightly covered container wrapped in several layers of aluminum foil, the toffee will keep for 2 months in the refrigerator.<br>Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/47744/english-toffee"},{"id":"47722","title":"DIY Chocolate Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a microwave safe glass container add coarsely chopped semi sweet chocolate morsels and coconut oil.<br>Using 15 second intervals place in microwave to melt, then stir.<br>Continue for additional 15 second increments, stirring in between, until smooth.<br>Once combined and melted pour over any flavor ice cream sundae, brownie or ice cream/frozen yogurt dessert.<br>Using a spoon, drizzle chocolate over the top and watch it harden over the ice cream/frozen yogurt dessert sundae into a shell.<br>The children love this!<br>Hope you have fun and enjoy!","url":"https://recipe.bluelayer.org/recipe/47722/diy-chocolate-shell"},{"id":"47720","title":"Salsa di Cioccolato","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cream, fluid, heavy whipping","directions":"Melt the chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until mixture is thickened and becomes difficult to stir.<br>Remove from the heat; continue to stir, and add the sugar.<br>Return the bowl to the pan of simmering water.<br>Heat, stirring constantly, until the sugar has dissolved and the sauce is smooth.<br>Add the cream; stir until smooth.<br>Remove from heat.<br>Let cool completely.<br>The sauce can be refrigerated in an airtight container up to 1 day; before using, warm the sauce in a bowl set over a pan of simmering water until pourable.","url":"https://recipe.bluelayer.org/recipe/47720/salsa-di-cioccolato"},{"id":"47716","title":"Rocky road recipe","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>salt, table<br>nuts, walnuts, english<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>candies, marshmallows<br>raisins, seeded<br>sugars, powdered","directions":"Use a little butter to grease a 23-cm shallow square tin or brownie pan, then line it with baking parchment.<br>To melt the chocolate, first half-fill a medium pan with water and bring it to a simmer.<br>Break the chocolate into squares and cut the butter into pieces, then put them in a large heatproof bowl.<br>Sit the bowl over the pan of water, making sure that the bowl doesnt touch the water.<br>This is sometimes called a bain marie or double boiler.<br>With the pan over a very low heat, let the chocolate and butter melt together, stirring now and again, until smooth and silky.<br>Now stir in the syrup and salt and take the bowl off the heat.<br>While you wait for the chocolate to melt, roughly chop any larger nuts (such as brazils, if there are some in your mix).<br>Crush or break the biscuits into smaller chunks.<br>Snip the marshmallows in half.<br>Scoop about 8 tablespoons of the chocolate from the bowl and set aside.<br>Toss all of the biscuit chunks, nuts, marshmallows and raisins, or whatever you are using, into the rest of the chocolate and stir well with a spatula until everything is well coated.<br>Spread the rocky road mixture into the tin, then add the tarmac: that is, spoon the reserved chocolate over the mixture to cover.<br>It wont be perfectly smooth, but thats all part of the charm.<br>Let the rocky road chill in the fridge for about 3 hours, or longer if you like, until very firm.<br>Remove from the tin, peel off the paper from the edges, cut into squares and dust with the icing sugar.<br>Store in the fridge or a cool place for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/47716/rocky-road-recipe"},{"id":"47700","title":"Chocolate Chip Almond Granola Bars","ingredients":"butter, without salt<br>honey<br>oats<br>leavening agents, baking soda<br>vanilla extract<br>mini semi-sweet chocolate baking chips,<br>nuts, almonds<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325.<br>Combine butter and honey.<br>Stir remaining ingredients in to the butter mixture until well combined.<br>Pour in to a greased 8\" pan and press firmly in to pan.<br>Bake for 20 minutes.<br>Remove from oven and press firmly in to pan again (this helps the bars not crumble when removing from pan).<br>Cool for 10 minutes.<br>Cut in to 8 bars and let cool completely in pan.<br>Remove bars carefully with a spatula.<br>Store in a airtight container in the refrigerator (to keep them fresh and to help keep firm).","url":"https://recipe.bluelayer.org/recipe/47700/chocolate-chip-almond-granola-bars"},{"id":"47696","title":"Hot Chocolate Latte Float for Two","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place ice cream in 2 mugs.<br>Prepare drink as directed on package, substituting hot milk for the water.<br>Pour over ice cream.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/47696/hot-chocolate-latte-float-for-two"},{"id":"47687","title":"Raspberry Dark Mocha","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place flavored coffee mix and jam in mug.<br>Add milk gradually, stirring until coffee is dissolved and mixture is well blended.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/47687/raspberry-dark-mocha"},{"id":"47674","title":"Chocolate-Peanut Butter Snack Bites","ingredients":"peanut butter, smooth style, without salt<br>honey<br>oats<br>nuts, pecans<br>cherries, sweet, raw","directions":"Mix peanut butter and honey in medium bowl until blended.<br>Stir in remaining ingredients.<br>Refrigerate 30 min.<br>Roll into 20 (1-inch) balls, using about 2 Tbsp.<br>for each.","url":"https://recipe.bluelayer.org/recipe/47674/chocolate-peanut-butter-snack-bites"},{"id":"47662","title":"Hot Chocolate Espresso","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring the cream and milk to a simmer in a small saucepan over med-high heat.<br>Remove from heat and quickly add the chocolate, stirring until melted and very smooth.<br>Return to med-low heat and warm until a bubble or two forms on the surface, about 3 minutes.<br>Pour the hot chocolate into 4 demitasse cups; serve immediately.","url":"https://recipe.bluelayer.org/recipe/47662/hot-chocolate-espresso"},{"id":"47651","title":"BAKER'S Chocolate Peanut Brittle Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Drop spoonfuls of melted chocolates onto waxed paper-covered baking sheet, alternating colors of chocolates.<br>Swirl with knife.<br>Top with peanut brittle; press gently into chocolate with back of spoon.<br>Refrigerate 1 hour or until firm.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/47651/bakers-chocolate-peanut-brittle-bark"},{"id":"47621","title":"Valentine's Snack Mix","ingredients":"nuts, pecans<br>nuts, pistachio nuts, raw<br>sugars, granulated<br>butter, without salt<br>salt, table<br>raisins, seeded<br>raspberries, raw<br>strawberries, raw<br>orange juice, raw","directions":"Preheat oven to 325F.<br>Line a baking sheet with foil or nonstick foil.<br>Butter regular foil or lightly coat with nonstick cooking spray; set aside.<br>In a shallow baking pan evenly spread the nuts; keep warm in the oven while you make the glaze.<br>For glaze, place sugar in a large heavy skillet.<br>Heat over medium-high heat, shaking skillet several times to heat sugar evenly (DO NOT STIR).<br>Heat until the sugar begins to melt (it should look like syrup).<br>Begin to stir only the melted sugar to keep it from overbrowning; shake pan gently to incorporate remaining unmelted sugar as it begins to melt.<br>Reduce heat to medium-low.<br>Continue to cook until all the sugar is melted and golden, about 5 minutes more.<br>Add the 2 tablespoons butter to skillet; stir until butter is melted and mixture is combined.<br>Remove from heat.<br>Stir in the salt.<br>Pour nut mixture onto prepared baking sheet.<br>Cool completely.<br>Break into clusters.<br>**.<br>Before serving transfer to a bowl; add pretzels or/&amp; chocolate-covered raisins, raspberries, strawberries and orange peel, stir to mix.<br>*If you want use, 1/2 the amount of pretzels and 1/2 the amount of chocolate-covered raisins.<br>** Store nut mxiture in airtight container at room temp up to a week.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/47621/valentines-snack-mix"},{"id":"47616","title":"Emme's Chocolate Buttercream Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In small bowl, cream butter<br>Add cocoa and powdered sugar<br>Alternately with milk<br>Mix to a thick yet spreadable consistency<br>You may need to add up to an additional tbsp of milk<br>This frosting goes great paired with my Teri's Chocolate Crack Cake recipe<br>from my sisters recipe collection<br>contributed by Teri aka intofrogs","url":"https://recipe.bluelayer.org/recipe/47616/emmes-chocolate-buttercream-frosting"},{"id":"47607","title":"Ginger Ice Cream Sandwiches","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>salt, table<br>sugars, granulated<br>ice creams, vanilla<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookies: Cream butter with 3/4 cup sugar in a large bowl.<br>Sift in remaining ingredients (except for the additional sugar) and mix until a firm dough forms.<br>Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.<br>Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick.<br>Cut dough into 8-three inch squares and then arrange on a cookie sheet.<br>Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.<br>Sprinkle all cookies with sugar.<br>Bake for 20 minutes or until light brown.<br>Cool on rack.<br>While cookies are cooling, mix ice cream and ginger together.<br>Divide ice cream mixture into fourths and spread evenly on four cookies.<br>Roll edges in chocolate chips.<br>Top with remaining cookies.<br>Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours).<br>Serve frozen.","url":"https://recipe.bluelayer.org/recipe/47607/ginger-ice-cream-sandwiches"},{"id":"47598","title":"Chocolate Cherry Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>cherries, sweet, raw<br>nuts, pecans<br>sugars, brown<br>water, bottled, generic<br>cocoa, dry powder, unsweetened","directions":"Combine flour, sugar, 1/3 cup cocoa and baking powder in a large bowl; stir in milk and applesauce until dry ingredients are moistened.<br>Fold in cherries and pecans.<br>Spoon batter into a greased and floured 13 by 9 inch pan.<br>Combine brown sugar, hot water and 1/4 cup cocoa in medium bowl until smooth.<br>Pour over batter.<br>Bake at 350 for 35-40 minutes or until set (cake will have a pudding-like texture).<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/47598/chocolate-cherry-pudding-cake"},{"id":"47569","title":"Brownies in a Jar Gift Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>sugars, granulated<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;Combine the flour and salt together.spoon into a wide mouth jar.<br>Add 6 tbls of cocoa, wipe side of jar with paper towel --<br>Layer brown sugar, pack snug --<br>Add layers of 3/4 cup sugar,remaining cocoa and then remaining sugar.<br>Pack down layer of nuts and top with chocolate chips.adding additional chocolate chips if space allows.<br>Secure lid and attach instructions:.<br>INSTRUCTIONS:.<br>Combine brownie mix with 1/2 cup melted butter.<br>Mix in1/2 tsps vanilla extract and 3 large beaten eggs --<br>Spread mixture in a greased 9x9\" pan.<br>Bake at 350* for 35 minutes.<br>Cool on wire rack and cut into squares.<br>Makes 12 servings.","url":"https://recipe.bluelayer.org/recipe/47569/brownies-in-a-jar-gift-mix"},{"id":"47558","title":"Black Forest Potato Salad Recipe","ingredients":"potatoes, raw, skin<br>vinegar, cider<br>oil, olive, salad or cooking<br>water, bottled, generic<br>spices, pepper, black<br>apples, raw, with skin<br>pork sausage, link/patty, unprepared<br>sauerkraut, canned, solids and liquids<br>onions, spring or scallions (includes tops and bulb), raw<br>parsley, fresh","directions":"In 2-qt saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water till tender, about 12 min; drain.<br>Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.<br>Fold in apples.<br>In large nonstick skillet over medium heat, toss and brown sausage 10 min.<br>Remove with slotted spoon.<br>Drain on paper towels.<br>Add in potatoes, sauerkraut, onions, parsley and sausage to apple mix; toss gently.<br>Season with salt.<br>Menu: Crusty Peasant Bread, Chocolate Frzn Yogurt with Fudge Sauce and Cherries","url":"https://recipe.bluelayer.org/recipe/47558/black-forest-potato-salad-recipe"},{"id":"47551","title":"Rocky Road, Chocolate Overload!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrup, maple, canadian<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>candies, marshmallows","directions":"Make sure you have a foil tart platelet handyround or square, whatever you prefer.<br>(I use round.)<br>Prepare a bain-marie (a pot of steaming water with a bowl over the top to use to melt chocolate).<br>Keep it on medium heat, as you dont want the chocolate to melt too fast and burn.<br>Place chopped dark chocolate, unsalted butter and golden syrup into the bowl on top of the bain-marie.<br>Break the biscuits into a large mixing bowl, add mini marshmallows and mix roughly by hand.<br>Keep an eye on the melting chocolate and stir until you have a rich, glossy melted chocolate (heavenly) concoction.<br>Remove from heat.<br>Taking care to ensure that at least one third of your melted chocolate mixture remains in the bowl (i.e.<br>keep it!<br>), pour chocolate over your broken biscuit/marshmallow dry mix.<br>Stir to coat all biscuit pieces and marshmallows, then press into foil tart platelet.<br>Press down firmly and try to compact pieces as much as possible.<br>Pour the remaining one third of melted chocolate over the top, to form a smooth chocolate topping.<br>Refrigerate for approximately 10 minutes (or until ready to serve).<br>Makes at least 10 slices (if youre using the round platelets), depending on how big a piece you cut!","url":"https://recipe.bluelayer.org/recipe/47551/rocky-road-chocolate-overload"},{"id":"47546","title":"Chocolate Lovers Mallow Fudge","ingredients":"butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>water, bottled, generic","directions":"Place marshmallows, butter and water in a saucepan and heat slowly, stirring continually until marshmallows are melted.<br>Remove from heat and stir in chocolate until chocolate melts.<br>Stir in pistachio nuts and pour mixture into a lined 16 cm square pan or a log pan.<br>Allow to cool before refrigerating to set.<br>Cut into thin slices when required.<br>Instead of pistachios you could use hazelnuts or I have made it once with glace cherries and that was pretty yummy.","url":"https://recipe.bluelayer.org/recipe/47546/chocolate-lovers-mallow-fudge"},{"id":"47537","title":"Easy and Fun Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey","directions":"Blend all ingredients together (preferably with hands).<br>Roll into balls the size of large marbles and refrigerate.<br>Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue.<br>Eat and enjoy!","url":"https://recipe.bluelayer.org/recipe/47537/easy-and-fun-peanut-butter-balls"},{"id":"47536","title":"Healthy Fro-Yo Pops","ingredients":"yogurt, greek, plain, nonfat<br>strawberries, raw<br>sugars, granulated<br>mini semi-sweet chocolate baking chips,","directions":"Put all ingredients (except for chocolate chips) in blender until desired consistency.<br>Pour 3 oz of mixture into molds or dixie cups.<br>Stir in chocolate chips and insert popsicle sticks (if not using molds).<br>Freeze until solid.<br>Run under hot water to remove from mold/cup.","url":"https://recipe.bluelayer.org/recipe/47536/healthy-fro-yo-pops"},{"id":"47529","title":"White Chocolate Pistachio Bark","ingredients":"nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Toast the pistachios in the oven at 350 degrees or in a dry skillet on the stovetop; they go from perfect to burnt quickly, so watch closely.<br>Line a baking sheet with aluminum foil and set aside.<br>Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.<br>Stir in the cranberries and pistachios.<br>Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.<br>Remove from foil and break into pieces.","url":"https://recipe.bluelayer.org/recipe/47529/white-chocolate-pistachio-bark"},{"id":"47528","title":"Chocolate Lover's Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat 1 cup powdered sugar, cocoa, butter, 2 tbsp milk and vanilla extract in a small mixer bowl until creamy.<br>Gradually beat in remaining sugar and milk until smooth.","url":"https://recipe.bluelayer.org/recipe/47528/chocolate-lovers-frosting"},{"id":"47522","title":"Chocolate Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>water, bottled, generic","directions":"In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally.<br>Gradually add cocoa powder, whisking until smooth.<br>Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.<br>Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth.<br>Add remaining syrup and whisk well.<br>Strain mixture through a fine sieve, and let cool.<br>Stir in 1 cup plus 1 tablespoon of water.<br>Chill sorbet mixture covered until very cold, at least 4 hours.<br>Freeze in an ice-cream maker according to manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/47522/chocolate-sorbet"},{"id":"47519","title":"Walnut Double Chocolate Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>vanilla extract","directions":"line a (8 or 10 in) square baking pan with foil.<br>Combine sugar, milk, salt and butter in pan and bring to a boil over med.<br>heat for 4 minutes and remove from heat.<br>Make sure not to let it burn by stirring constantly.<br>Do not leave it!<br>Once boiling, stir nuts, marshmallows and vanilla.<br>Stir until marshmallows are melted and pour into pan.<br>Refridgerate until firm (a couple hours.<br>Once cool, lift the whole thing out by pulling up on the foil.<br>Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/47519/walnut-double-chocolate-fudge"},{"id":"47512","title":"Chocolate Covered Peanuts","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Break up the almond bark into pieces and turn your crockpot to high.<br>Add the almond bark to the crock pot, stir occasionally until mostly melted, and then turn the crock pot to low.<br>Add in the chocolate chips until it gets to a nice, dark, chocolate-y color.<br>Pour in about 3/4 of the peanuts and give it a stir.<br>If the chocolate to peanut ratio is too high, add some more peanuts.<br>You can test this by dropping a spoonful of the chocolate/peanuts onto a wax paper or parchment-lined countertop.<br>It should be thick and peanut-y (technical term!)<br>and not spread out all over the place.<br>Add more peanuts or chocolate chips as needed to get the consistency you prefer.<br>Drop by spoonfuls (or use a melon baller, if you have one) on the parchment-lined baking sheet and allow to harden.<br>This makes lots and lots of peanut clusters, so be sure to clear off some counter space beforehand.<br>These should harden in about one hour, depending on how big you make them.","url":"https://recipe.bluelayer.org/recipe/47512/chocolate-covered-peanuts"},{"id":"47495","title":"Simple & Easy Crispy Rice Candy - Kid Favorite!","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine cereal, peanuts, marshmallows and peanut butter.<br>Stir until evenly mixed.<br>In a microwave-safe bowl, or in a double boiler, cook chocolate until melted.<br>Stir occasionally until chocolate is smooth.<br>Stir chocolate into cereal mixture.<br>Mixture will be slightly runny.<br>Drop by tablespoons onto waxed paper.<br>Let set until firm, 2 hours.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47495/simple-easy-crispy-rice-candy-kid-favorite"},{"id":"47486","title":"Chocolate Toffee Bites","ingredients":"sugars, granulated<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, hazelnuts or filberts","directions":"Place the sugar in a heavy-bottomed saucepan and caramelize it on high heat, stirring constantly.<br>It will turn a nice amber brown in about 5 minutes.<br>When it is a uniform caramel color, add the butter and stir it in good.<br>Once mostly combined, add the chocolate and nuts, if using, and stir to blend.<br>Pour it out onto a parchment lined baking pan, and spread it with a spatula 1/8-inch thick.<br>Let it cool and break into small pieces.<br>Store in an airtight container.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/47486/chocolate-toffee-bites"},{"id":"47476","title":"World Peace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Sift flour, cocoa, and baking soda into medium bowl.<br>Using electric mixer, beat butter in large bowl until smooth but not fluffy.<br>Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.<br>Add flour mixture; beat just until blended (mixture may be crumbly).<br>Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball).<br>Divide dough in half.<br>Place each half on sheet of plastic wrap.<br>Form each into 1 1/2-inch-diameter log.<br>Wrap each in plastic; chill until firm, about 3 hours.<br>DO AHEAD: Can be made 3 days ahead.<br>Keep chilled.<br>Preheat oven to 325F Line 2 baking sheets with parchment paper.<br>Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds.<br>Space 1 inch apart on prepared sheets.<br>Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes.<br>Transfer to rack; cool.<br>DO AHEAD: Can be made 1 day ahead.<br>Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/47476/world-peace-cookies"},{"id":"47474","title":"Dreamy Hot Cocoa","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add boiling water to cocoa and sugar, in a saucepan.<br>Whisk until fully combined.<br>Then bring to a boil.<br>Lower heat and add the 6 cups of milk until scalded.<br>Dont let it boil or it will get a yucky skin on top.<br>Keep warm on the stove, but it wont last long.<br>Garnish options: whipped cream, mini marshmallows, mini chocolate chips, crushed candy canes, mini Andes mints.","url":"https://recipe.bluelayer.org/recipe/47474/dreamy-hot-cocoa"},{"id":"47470","title":"Strawberry Cheesecake Dip","ingredients":"cheese, parmesan, hard<br>strawberries, raw<br>sugars, granulated<br>cream, sour, cultured<br>orange juice, raw<br>vanilla extract","directions":"Mix cream cheese, strawberries, sugar, sour cream, liqueur, and vanilla in a blender or food processor until very smooth.<br>Pour into bowl, cover, and chill at least 2 hours.<br>Serve with your choice of dippers such as fresh strawberries, pineapple, chocolate or vanilla pound cake cubes, waffle cookies, or assorted chocolates.","url":"https://recipe.bluelayer.org/recipe/47470/strawberry-cheesecake-dip"},{"id":"47469","title":"Strawberry Pie (vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Strain the flour thru a strainer into a bowl<br>Strain the powdered sugar into the flour<br>Work the coconut oil into the mix.<br>Work the flaxseed gel, or other egg substitute into the mix, so the dough feel and looks like marcipan.<br>Let the dough rest for 30-60 minutes<br>Place the dough between two sheets of bakingpaper, and roll it to fit your Pie thingy, not too thin tho.<br>If it is a warm day, the dough will kinda melt, but you can place it in the fridge for a couple of minutes so it hardens up.<br>Remove the top layer of bakingpaper and place the Pie thingy on top and flip it over.<br>Fit the dough neatly in the bakingdish and take off excess dough.<br>Oh yeah Go back to where the dough had rested and preheat the oven to 175 celsius.<br>Put bakingpaper or tinfoil on the dough and fill the Pie with chickpeas so it holds the shape when baking.<br>Bake the Pie for 20-30 minutes +/- a few<br>When the Pie crust is nicely golden, remove it from the oven.<br>Chop the Chocolate and melt it.<br>While the crust is cooling, rinse and slice the Strawberry<br>Cover the inside of the crust with the melted Chocolate<br>Arrange the sliced Strawberry and let the Pie sit for as long as you can, or till you are ready to eat it.<br>Please take a picture of your result and share it here.<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/47469/strawberry-pie-vegan"},{"id":"47465","title":"Ice Cream Bonbons","ingredients":"ice creams, vanilla<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Scoop ice cream: Line two large plates with parchment paper or waxed paper.<br>Place plates in freezer for 15 minutes to chill.<br>Use very small ice cream scoop to make about 16 balls, each with about 2 tablespoons of ice cream, and place them on two chilled plates.<br>Lightly cover plates with plastic wrap and freeze until ice cream is very firm, at least 1 hour.<br>Dip ice cream in chocolate: Melt chocolate with oil and stir until smooth.<br>Cool completely to room temperature.<br>Remove one plate of ice cream from freezer and, working quickly, use two forks to dip and roll one ice cream ball in chocolate to cover.<br>Pick up ball by sliding it onto one fork, and let excess chocolate drip back into bowl.<br>Return bonbon to lined plate.<br>Garnish bonbon: If desired, immediately sprinkle bonbon with nuts or coconut.<br>Remeat dipping and garnish ice cream balls remaining on plate, one ball at a time.<br>Return first plate to freezer.<br>Remove second plate of ice cream balls from freezer and repeat process to make 8 more bonbons.<br>Freeze bonbons until firm, at least 1 hour or up to 1 day, before serving.","url":"https://recipe.bluelayer.org/recipe/47465/ice-cream-bonbons"},{"id":"47457","title":"Almond Joy Candies","ingredients":"sugars, powdered<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>margarine, regular, 80% fat, composite, stick, without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"combine all ingredients except for chocolate in a medium size metal bowl.<br>Cover bowl with plastic wrap and place in freezer for about 20 minutes to set up.<br>Roll mixture into 3/4 inch balls and place balls on waxed paper.<br>The balls should be firm and hold their shape.<br>Take a toothpick and stick it in the center of each of the balls and then dip it into the melted chocolate in the double boiler.<br>Let the excess chocolate drip back off into pan.<br>Set chocolate covered candy onto open spot on waxed paper and pull out toothpick, leaving a small hole.<br>You will need to smear chocolate with toothpick to cover the hole.<br>Repeat with remaining balls.<br>If you use apeels, then these should set up in just a couple minutes.<br>If using meltd chocolate chips and parafin, you will want to place these in fridge to help set up.","url":"https://recipe.bluelayer.org/recipe/47457/almond-joy-candies"},{"id":"47432","title":"Hazelnut Chocolate Spread","ingredients":"nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>oil, olive, salad or cooking","directions":"Place all ingredients in the Mini Master Prep Bowl.<br>Secure the top and pulse in long bursts for 2-3 minutes, until somooth and creamuy.<br>Store refrigerated.<br>Will keep for abut 6 weeks.<br>Bob's tip: Once the prepared spread is finished you may want to add additional cocoa powder and powdered sugar to your own personal taste.<br>You can also add additional oil for a creamier texture, re-pulsing until combined.","url":"https://recipe.bluelayer.org/recipe/47432/hazelnut-chocolate-spread"},{"id":"47424","title":"Chocolate Lush Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>nuts, walnuts, english","directions":"Mix together and press into bottom of 14\"x10\" pan.<br>Bake at 375 degrees for 15 min; cold.","url":"https://recipe.bluelayer.org/recipe/47424/chocolate-lush-recipe"},{"id":"47417","title":"Happy Hemp Energy Squares","ingredients":"nuts, almonds<br>honey<br>oats<br>nuts, almonds<br>seeds, hemp seed, hulled<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat almond butter and honey over low to medium heat, stirring often.<br>When heated through, stir in remaining ingredients, adding chocolate chips at the end.<br>Spread into a 8x13' pan and refrigerate for approximately 1 hour.<br>Cut into sqaures and enjoy!","url":"https://recipe.bluelayer.org/recipe/47417/happy-hemp-energy-squares"},{"id":"47398","title":"Ice Cream Straciatelle","ingredients":"candies, semisweet chocolate<br>ice creams, vanilla","directions":"Chill a large bowl.<br>Melt the chocolate in the top of a double boiler over simmering water or a small bowl set over a saucepan of just-simmering water.<br>Remove from the heat and let the chocolate cool, but don't let it harden.<br>Transfer the softened ice cream to the chilled bowl.<br>While folding it with a rubber spatula, drizzle the melted chocolate into it through the holes of a slotted spoon.<br>Transfer the ice cream to a storage container and freeze until firm.<br>Store for up to 2 weeks in the freezer.","url":"https://recipe.bluelayer.org/recipe/47398/ice-cream-straciatelle"},{"id":"47376","title":"White Chocolate Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, marshmallows","directions":"Combine popcorn, pecans and chocolate in a large bowl.<br>In a medium saucepan, melt butter over medium low heat.<br>Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.<br>Pour over popcorn mixture, toss until well coated.<br>Dampen hands, shape mixture into 2 1/2 inch balls.<br>Cool completely on greased aluminum foil.<br>Wrap each popcorn ball in cellophane or plastic wrap.","url":"https://recipe.bluelayer.org/recipe/47376/white-chocolate-popcorn-balls"},{"id":"47366","title":"Triple Choc Flapjack","ingredients":"butter, without salt<br>water, bottled, generic<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pre-heat an oven to 220C / 200C fan.<br>In a heavy based pan, add the butter, sugar, water &amp; vanilla extract.<br>Gently heat together till fully melted and combined.<br>Take off the heat and add the oats.<br>Mix well and then pour out into a baking tray.<br>Place in the oven for 15-20mins.<br>Remove from the oven and all low to completely cool.<br>Once cooled, cut into slices.<br>Begin to melt either the dark or white chocolate.<br>Cover one side of the flap jack with the chocolate.<br>Allow the chocolate to set then repeat previous step.<br>Once set, place in the fridge to store.","url":"https://recipe.bluelayer.org/recipe/47366/triple-choc-flapjack"},{"id":"47348","title":"Tempting Chocolate Chip Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>mini semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees .<br>Combine butter and sugar in large mixer bowl.<br>Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).<br>Reduce speed to low and add flour and cornstarch; beat, scraping bowl often, until well-mixed (1 to 2 minutes).<br>Stir in the chips by hand.<br>Press into ungreased 13x9 pan.<br>Prick all over with a fork.<br>Bake 35 to 45 minutes or until edges just begin to brown.<br>If browning too quickly, cover with aluminum foil.<br>Cool in the pan for 15 minutes.<br>Cut into bars while still warm.","url":"https://recipe.bluelayer.org/recipe/47348/tempting-chocolate-chip-shortbread"},{"id":"47344","title":"Florentines","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>butter, without salt<br>nuts, almonds<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched","directions":"In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil.<br>Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour.<br>Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula.<br>Bake the cookies in a moderate oven (350F) for about 10 minutes.<br>Remove them from the oven and let them stand for about 5 minutes.<br>Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze.<br>Chill them.<br>Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water.<br>Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted.<br>For an easier glaze, use melted bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/47344/florentines"},{"id":"47340","title":"Easy Cashew Sea Salt Toffee","ingredients":"butter, without salt<br>salt, table<br>sugars, granulated<br>water, bottled, generic<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter the top edges of a 2-quart microwave-safe casserole.<br>Add butter, 1 teaspoon of the Diamond Crystal Sea Salt, sugar, and water to the casserole.<br>DO NOT STIR.<br>Microwave on high for 6 to 8 minutes.<br>Check contents for color change.<br>Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color.<br>You need to watch it carefully, and remember: DON'T STIR.<br>Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.<br>Carefully pour the liquid mixture evenly over the top of the cashews.<br>Immediately sprinkle on the chocolate chips.<br>Allow to sit for 1 minute to melt the chocolate.<br>Use spatula to smooth out chocolate over the entire sheet of candy.<br>Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal Sea Salt over the top.<br>Refrigerate to cool completely.<br>When cool, break into bite-sized pieces.<br>Store tightly covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/47340/easy-cashew-sea-salt-toffee"},{"id":"47339","title":"Georgia Cookie Candy","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13 by 9 by 2-inch pan with foil.<br>Combine the butter, peanut butter, and sugar in a food processor.<br>Process until the mixture forms a ball.<br>Press into the foil-lined pan using your hands or a spatula.<br>Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%).<br>Stir.<br>If the chocolate has not completely melted, microwave for 10 seconds more, then stir.<br>Spread evenly over the cookie layer with a spatula.<br>Chill for several hours.<br>When ready to serve, allow the candy to come to room temperature before cutting into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/47339/georgia-cookie-candy"},{"id":"47336","title":"Rich Chocolate Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sherbet, orange<br>yogurt, greek, plain, nonfat","directions":"Prepare shake by mixing milk, sorbet and yogurt in a blender.","url":"https://recipe.bluelayer.org/recipe/47336/rich-chocolate-shake"},{"id":"47332","title":"Crisp Coconut and Chocolate Pie","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Make the crust: Preheat oven to 350F.<br>In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes.<br>Transfer to a medium bowl.<br>Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.<br>Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.<br>Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.<br>Place a foil ring (see page 324) over edge to prevent burning.<br>Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more.<br>Transfer crust to a wire rack to cool completely.<br>Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.<br>Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.<br>Pour into coconut crust.<br>Refrigerate until filling is set, 1 hour or up to 1 day.","url":"https://recipe.bluelayer.org/recipe/47332/crisp-coconut-and-chocolate-pie"},{"id":"47321","title":"Peanut Butter Smoothie","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"In a blender container, add all ingredients.<br>Blend together until smooth.","url":"https://recipe.bluelayer.org/recipe/47321/peanut-butter-smoothie"},{"id":"47287","title":"Hearty Oatmeal Chocolate Chip Cookies Recipe","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown","directions":"Cream together with electric mixer:","url":"https://recipe.bluelayer.org/recipe/47287/hearty-oatmeal-chocolate-chip-cookies-recipe"},{"id":"47285","title":"Chocolate-Dipped Vanilla Ice Cream Bars Recipe","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang.<br>(If possible, use a pan that does not have sloping sides.)<br>Drop the ice cream in large dollops into the pan and spread to the edges with a rubber spatula.<br>Cover with the overhanging plastic wrap and press on the surface of the ice cream with the bottom of a measuring cup until its packed into a smooth, even layer.<br>Freeze until solid, at least 3 hours.<br>Meanwhile, line 2 baking sheets with parchment or waxed paper.<br>Tape each corner of the paper down and place the baking sheets in the freezer.<br>When the ice cream is solid, remove the pan and 1 baking sheet from the freezer.<br>Grasping the plastic wrap, pull the ice cream slab out of the pan and place it on a cutting board.<br>Remove and discard the plastic wrap.<br>Slice the slab into 9 even squares.<br>Using a flat spatula, transfer and evenly space the squares on the baking sheet.<br>Freeze until solid, at least 2 hours.<br>Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.<br>Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer.<br>Place 24 ounces of the chocolate in a large, dry, heatproof bowl.<br>Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118 degrees F. (Make sure the chocolate does not come into contact with any water or exceed 120 degrees F. If either happens, start over, as the chocolate is no longer usable.)<br>Remove the bowl from the saucepan.<br>Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80 degrees F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.<br>Return the bowl to the saucepan and stir until the chocolate reaches 86 degrees F; immediately remove from heat.<br>Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85 degrees F and 87 degrees F. (The chocolate must remain in this temperature range or it will not set up properly.)<br>Keep the saucepan over low heat and use it to reheat the chocolate as necessary.<br>To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set.<br>If the chocolate hardens smooth and without streaks, it is properly tempered.<br>(If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118 degrees F, then down to 80 degrees F, then up again to 86 degrees F.)<br>Have a fork and flat spatula ready.<br>Remove the empty baking sheet and the baking sheet with the ice cream squares from the freezer.<br>Working quickly, use the flat spatula to drop 1 ice cream square into the chocolate.<br>Using the fork, flip the square, making sure the edges are covered in chocolate.<br>Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating.<br>Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.<br>Place the coated square on the empty baking sheet.<br>Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching.<br>(If the ice cream squares start to melt, return them to the freezer until firm before continuing.)<br>Freeze the dipped ice cream bars until the chocolate coating has hardened and the ice cream is solid, at least 2 hours.<br>Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47285/chocolate-dipped-vanilla-ice-cream-bars-recipe"},{"id":"47280","title":"Low Cal Microwave Brownie","ingredients":"wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>salt, table","directions":"Combine all ingredients and spread batter into a pan.<br>Microwave for 4-6 minutes, until some moist spots remain.<br>Let it cool for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/47280/low-cal-microwave-brownie"},{"id":"47268","title":"Mummy Mix","ingredients":"candies, semisweet chocolate<br>seeds, sunflower seed kernels, dried<br>oil, corn, peanut, and olive<br>snacks, popcorn, air-popped (unsalted)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pretzels, soft, unsalted<br>candies, marshmallows<br>noodles, egg, dry, unenriched","directions":"Pop popcorn and cool.<br>Find a large (and I do mean LARGE) bowl.<br>Wash those hands.<br>Measure all the above ingredients and pour each into the large bowl.<br>Try not to eat any leftover ingredients.<br>With a large spoon or your nice clean hands, stir the mix gently and get all the ingredients separated and mingling happily with their neighbors.<br>Put mix into snack bags.<br>Go to the computer and type:.<br>Mummy Mix.<br>Bits of Bat: Chocolate Chips.<br>Toe of Crow: Sunflower Seeds.<br>Gremlin Skull: Peanuts.<br>Ghoul's Brains: Popcorn.<br>Zombie Eyes: Halloween M&amp;M's.<br>Broken Bones: Pretzels.<br>Ghost Guts: Mini Marshmallows.<br>Petrified Worms: Chow Mein Noodles.<br>Decorate with spooky clipart and print enough for one recipe for each of your snack bags.<br>Zip bags closed and tape on the recipe.<br>Have a Happy Halloween!","url":"https://recipe.bluelayer.org/recipe/47268/mummy-mix"},{"id":"47266","title":"Creamy Orange Bon Bons","ingredients":"ice creams, vanilla<br>orange juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper.<br>Place in freezer to refreeze the ice cream balls to firm.<br>Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes.<br>Stop and stir every 30 seconds until melted, be careful not to burn it.<br>Spread the orange drink powder onto a large plate.<br>Roll the ice cream balls in the powder and put them back on the cookie sheet.<br>Drizzle the melted chocolate over the ice cream balls.<br>Return to the freezer until ready to serve.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/47266/creamy-orange-bon-bons"},{"id":"47263","title":"B and W Chocolate-Dipped Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>vanilla extract<br>orange juice, raw<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix.<br>Add the butter and pulse until combined.<br>Form the dough into a disk and wrap in plastic.<br>Chill for 30 minutes.<br>Preheat the oven to 350 degrees F.<br>On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness.<br>Cut out cookies using a 1 1/2-inch round cutter.<br>Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet.<br>Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through.<br>Let cool slightly, then transfer the cookies to a wire rack to cool completely.<br>Heat an inch of water in a small saucepot.<br>Place the chocolate in a heatproof bowl and set it over the saucepot.<br>Bring the water to a simmer.<br>When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth.<br>Dip the cookies halfway into the chocolate and place them on parchment paper to set.<br>Once the chocolate has set, enjoy.","url":"https://recipe.bluelayer.org/recipe/47263/b-and-w-chocolate-dipped-shortbread-cookies"},{"id":"47254","title":"Chocolate Hummus","ingredients":"oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>peas, green, frozen, unprepared<br>sugars, granulated<br>vanilla extract<br>salt, table<br>water, bottled, generic","directions":"Make a paste with the olive oil and cocoa.<br>To a food processor, add chick peas (drained), sugar, chocolate paste, vanilla and salt.<br>Blend until smooth, adding 1 to 3 tablespoons of water, as necessary.<br>Serve on toast or with cinnamon sugar pita chips!","url":"https://recipe.bluelayer.org/recipe/47254/chocolate-hummus"},{"id":"47243","title":"Eggless Chocolate Raspberry Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>seeds, flaxseed<br>water, bottled, generic<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix ground flaxseed and water.<br>Let stand for 2-3 minutes.<br>Blend with raspberries and kefir.<br>Melt chocolate in a double boiler or microwave.<br>In a mixing bowl, cream butter and sugars.<br>Add flaxseed and raspberry mixture, a bit at a time, beating well after each addition.<br>Beat in melted chocolate.<br>Combine the flour and baking powder; gradually add to the creamed mixture.<br>Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.<br>Bake at 375 degrees F for 10-12 minutes or until edges begin to brown.<br>Remove to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/47243/eggless-chocolate-raspberry-cookies"},{"id":"47227","title":"Chocolate Peanut Butter Dip","ingredients":"cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place all ingredients in a mixing bowl and beat until smooth.<br>Serve with fruits, pretzels, graham crackers, etc.","url":"https://recipe.bluelayer.org/recipe/47227/chocolate-peanut-butter-dip"},{"id":"47224","title":"Gourmet Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place cocoa powder in medium saucepan, and slowly whisk in milk.<br>Add chocolate, and warm over medium-low heat, whisking constantly until chocolate has melted and mixture is smooth and hot.","url":"https://recipe.bluelayer.org/recipe/47224/gourmet-hot-chocolate"},{"id":"47191","title":"Chocolate Chip Streusel","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix cereal, flour, sugar and cinnamon in small bowl.<br>Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.<br>Stir in the chocolate chips.","url":"https://recipe.bluelayer.org/recipe/47191/chocolate-chip-streusel"},{"id":"47188","title":"Dark Chocolate Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>salt, table<br>oil, canola","directions":"In a food processor fitted with the metal blade, process the hazelnuts until they become a smooth butter, about 3 minutes.<br>Use a wooden spoon to scrape down the sides of the bowl if necessary.<br>Add the cocoa powder, sugar, vanilla, salt and oil and continue processing until creamy, 1 minute or so.<br>Transfer to an airtight container or your favorite jar.<br>Refrigerated, it will keep for 4 to 6 weeks.<br>If after sitting the spread becomes firmer than youd like, simply stir in a little more oil, 1/2 teaspoon at a time, until the desired consistency.<br>If it remains looser than youd like, simply stir in more confectioners sugar, 1 teaspoon at a time.","url":"https://recipe.bluelayer.org/recipe/47188/dark-chocolate-hazelnut-spread"},{"id":"47187","title":"Burger King's Hershey Sundae Pie Recipe","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Cook syrup, sugar, and water to 310 F. Remove from heat.<br>Stir in warmed peanut butter (hot slightly in microwave)<br>till well blended.<br>Pour into a greased (buttered) 8\" X 8\" pan.<br>Score mix into desired size bars.<br>When COMPLETELY cold, dip in melted lowfat milk chocolate<br>(use a double boiler to SLOWLY heat) and set on wax paper till chocolate has hardened.","url":"https://recipe.bluelayer.org/recipe/47187/burger-kings-hershey-sundae-pie-recipe"},{"id":"47180","title":"Almond Nut Crunch Recipe","ingredients":"sugars, granulated<br>butter, without salt<br>water, bottled, generic","directions":"Cook to 295 degrees on candy thermometer, stirring continually over low heat.<br>Pour into buttered pan.<br>Spread 1 pkg of lowfat milk chocolate chips or possibly a large Hershey Bar on top and sprinkle with crushed almonds or possibly walnuts.<br>Break into pcs.","url":"https://recipe.bluelayer.org/recipe/47180/almond-nut-crunch-recipe"},{"id":"47162","title":"Chocolate Truffles","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Place the chocolate in a medium heatproof bowl.<br>Bring the heavy cream to a boil in a small saucepan, and pour it over the chocolate.<br>Let sit for 5 minutes, and stir until thoroughly combined.<br>Place the mixture in the freezer until set, about 45 minutes, stirring every 15 minutes.<br>Divide the mixture into 6 equal parts, and roll each into a ball.<br>Cover the truffles with plastic wrap; freeze until ready to use.","url":"https://recipe.bluelayer.org/recipe/47162/chocolate-truffles"},{"id":"47154","title":"Pete's Chocolate Malted Milk Syrup for Waffles","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Warm heavy cream in a small saucepan over medium heat until little bubbles form around the edge.<br>Reduce heat to low and whisk the malted milk powder into the cream.<br>Fold the chocolate chips into the cream mixture.<br>Heat, whisking frequently, until the chocolate melts completely into the mixture.<br>Keep warm until serving.","url":"https://recipe.bluelayer.org/recipe/47154/petes-chocolate-malted-milk-syrup-for-waffles"},{"id":"47149","title":"Simple Honey Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground","directions":"Mix the first 3 ingredients and 1 tablspoon of the milk together in a mug until smooth.<br>Heat the remaining milk in a small saucepan over medium heat just until you start to see small bubbles around the edges - do not boil.<br>Add heated milk to mug and top with a sprinkling of cinnamon over the top!","url":"https://recipe.bluelayer.org/recipe/47149/simple-honey-hot-chocolate"},{"id":"47148","title":"Chocolate Covered Strawberry Smoothie","ingredients":"strawberries, raw<br>beverages, almond milk, unsweetened, shelf stable<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave","directions":"Put all ingredients in a blender and mix until everything is smooth.<br>Serve with a straw and enjoy!","url":"https://recipe.bluelayer.org/recipe/47148/chocolate-covered-strawberry-smoothie"},{"id":"47147","title":"Chocolate Dirt","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Place chips in a coffee grinder.<br>Grind until it has the texture of coarse sand.<br>Serve over cream, berries or cupcakes.","url":"https://recipe.bluelayer.org/recipe/47147/chocolate-dirt"},{"id":"47146","title":"Rainbow Ice-Cream","ingredients":"ice creams, vanilla<br>candies, white chocolate","directions":"Soften ice-cream slightly in a large bowl, and when softened stir in Smarties, but DO NOT overmix.<br>Spoon Smartie ice-cream back into ice-cream container and freeze.<br>When serving try serving the Smartie ice-cream in long tall glasses, and decorate with extra Smarties and a wafer.","url":"https://recipe.bluelayer.org/recipe/47146/rainbow-ice-cream"},{"id":"47122","title":"Monster Chocolate Cashew Turtles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, granulated<br>water, bottled, generic<br>lemon juice, raw<br>cream, fluid, heavy whipping<br>nuts, cashew nuts, raw<br>candies, semisweet chocolate","directions":"Heat the first heavy cream in a small sauce pan.<br>Bring to a simmer and remove from heat.<br>Place chocolate chips in a stainless steel bowl.<br>Pour hot cream over chocolate and stir with a rubber spatula.<br>Place paper muffin cups into a muffin pan.<br>Pour ganache into paper cups 1/4 inch thick.<br>Top with toasted cashews and cool in freezer.<br>For the caramel:.<br>Heat the second cream in a small pan up to the boil.<br>Shut off heat and keep warm.<br>In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color.<br>Be extremely careful -- this will be 'very hot'.<br>Remove from heat and carefully add the hot heavy cream.<br>Stir until a smooth caramel.<br>Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.<br>Allow to cool to a honey like thickness.<br>Spoon the caramel on top of the cashews.<br>Place back in freezer for 15 minutes.<br>Remove paper cups and place turtles on a wire rack.<br>Melt dark chocolate and spoon over turtles.","url":"https://recipe.bluelayer.org/recipe/47122/monster-chocolate-cashew-turtles"},{"id":"47121","title":"White Chocolate Cereal Bars","ingredients":"candies, marshmallows<br>candies, white chocolate<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a microwave-safe bowl, combine the marshmallows, candy coating and butter.<br>Microwave, uncovered, on high for 2 minutes or until melted, stirring every minute.<br>Add cereal; stir to coat.<br>Transfer to a greased 13-in.<br>x 9-in.<br>pan; gently press mixture evenly into pan.<br>Cut into squares.<br>Yield: about 3 dozen.","url":"https://recipe.bluelayer.org/recipe/47121/white-chocolate-cereal-bars"},{"id":"47114","title":"Macaroon Nut Crust For Chocolate Sunday Pie Recipe","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>butter, without salt","directions":"Mix all above and press firmly to bottom and sides of 9 inch pie pan.<br>Bake at 350 degrees for 10 min.<br>Cold.","url":"https://recipe.bluelayer.org/recipe/47114/macaroon-nut-crust-for-chocolate-sunday-pie-recipe"},{"id":"47062","title":"Crispy Chews","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large saucepan, heat the rice syrup and almond butter until creamy.<br>Stir in the chocolate chips until they melt.<br>Remove from the heat and stir in the crispy rice until well incorporated.<br>Press into a shallow, square casserole dish.<br>Allow to set until firm.<br>Cut into squares and serve.<br>Makes about 1 dozen.","url":"https://recipe.bluelayer.org/recipe/47062/crispy-chews"},{"id":"47058","title":"Chocolate Nut English Toffee","ingredients":"nuts, walnuts, english<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"To toast the nuts, place them on a baking sheet and set them aside for a moment.<br>Then start to preheat the oven to 350 degrees F. Place the nuts in the preheated oven and bake for 7-10 minutes.<br>At the 7 minute mark, check them and make sure they still need more time.<br>Keep an eye on them at this point because they can burn quickly.<br>Once the nuts are toasted, remove them from the oven and place them in the bottom of a greased 9x9 pan.<br>I used a lot of PAM baking spray to grease my pan.<br>In a heavy bottomed sauce pan, add your butter, sugar and water and turn on high to bring to a rapid boil.<br>Stir with a wooden spoon if needed.<br>You will continue to boil on high until the mixture turns into an amber color and starts to JUST smoke.<br>At that point, remove it from the heat immediately and pour it over the nuts.<br>See the related blog link for a picture of the color when done.<br>Once it starts to turn darker, it goes very quickly so be ready to move.<br>Let this sit for about 10 minutes before you add the chocolate chips to the top.<br>Then add the chocolate chips.<br>Let the chocolate sit on top for about 5 minutes until you can tell that it is soft.<br>Then take a spatula and spread the chocolate over the top.<br>You will now have to let this sit for a few hours to harden.<br>After about 3 hours, I got sick of waiting and threw it in the fridge to make the chocolate set.<br>It worked like a charm.<br>Tip the pan over onto a cutting board and the toffee should come right out.<br>Cut or break it into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/47058/chocolate-nut-english-toffee"},{"id":"47048","title":"Creamy Rich Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>butter, without salt<br>vanilla extract","directions":"In a small saucepan heat chocolate and milk on low, stirring until melted.<br>Add sugar, syrup and salt and cook to 234- 236 degrees F.<br>Add butter and pour off into a bowl and then add vanilla.<br>Allow to cool to approx.<br>120 to 125 degrees.<br>After it has cooled, beat until it starts to lighten, lose its gloss and thicken.<br>Pour into a greased 8 by 8 inch dish and let cool completely.<br>Cut into cubes.","url":"https://recipe.bluelayer.org/recipe/47048/creamy-rich-chocolate-fudge"},{"id":"47029","title":"Basic Tempered Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Melt 1 1/2 cups of the chocolate in a bowl over a double boiler.<br>Stir constantly with a rubber spatula or wooden spoon to ensure uniform temperature.<br>Set the remaining 1/2 cup chocolate aside.<br>Once the chocolate has fully melted and reached a temperature of 105 F to 108 F (102 to 104 F for milk or white chocolate), remove it from the heat.<br>At this temperature, all the crystals will melt and stabilize.<br>Add the remaining chocolate that was set aside and stir.<br>Be aware: If the chocolate rises above 120 F (118 F for milk or white chocolate), it will be unusable for tempering.<br>Stir until the chocolates temperature cools to between 82 and 84 F (80 and 82 F for milk or white chocolate).<br>Return the bowl to the double boiler and heat slightly until the temperature is 86 to 88 F (82 to 84 F for milk or white chocolate), about 1 minute.<br>Use the chocolate as soon as possible, or keep it at this temperature over a pot of simmering water until ready to use.<br>Be sure to continue to stir it and monitor the temperature closely.<br>Take the chocolate off the heat if the temperature begins to rise toward 90 F (86 F for milk or white chocolate).<br>Please note: The longer you wait to use it, the more likely the chocolate will be out of temper.<br>Chocolate is easier to temper in larger quantities because the temperature wont fluctuate as quickly.<br>For that reason, it is always advisable to temper more chocolate than you think youll need.<br>That way you wont be left short and needing to temper only a small additional quantity.<br>Unused tempered chocolate can be poured onto a sheet pan lined with parchment paper and used for baking or re-tempering.","url":"https://recipe.bluelayer.org/recipe/47029/basic-tempered-chocolate"},{"id":"47024","title":"Healthy Vegan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>seeds, sunflower seed kernels, dried<br>seeds, hemp seed, hulled<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>seeds, flaxseed<br>syrup, maple, canadian<br>beverages, almond milk, unsweetened, shelf stable<br>molasses<br>vanilla extract<br>oil, canola","directions":"Preheat oven to 350 degrees.<br>Mix all of the dry ingredients, except the flax meal, in one bowl.<br>Mix the flax meal, with the maple syrup and milk.<br>Add the rest of the wet ingredients to wet mixture.<br>Combine wet and dry mixtures, mix well.<br>Form balls from dough and place on greased cookie sheet.<br>Bake for 13-14 min, then let cool.","url":"https://recipe.bluelayer.org/recipe/47024/healthy-vegan-cookies"},{"id":"47018","title":"English Toffee","ingredients":"nuts, walnuts, english<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>syrups, corn, light<br>nuts, walnuts, english<br>water, bottled, generic","directions":"Spread half the ground nuts in a thin, even layer over the bottom of a large ungreased baking sheet.<br>Spread half the chocolate over the nuts.<br>Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat.<br>Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees.<br>Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees.<br>Pour the hot mixture over the nut and chocolate layers.<br>Allow to cool for 10 minutes.<br>Sprinkle remaining chocolate evenly over the cooling syrup, then sprinkle on the remaining ground nuts.<br>Let stand in a cool place (preferably not the kitchen) for at least five hours.<br>Break or cut into bite-size pieces.<br>If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes.<br>Store in a covered container or in glass jars or decorated tins.","url":"https://recipe.bluelayer.org/recipe/47018/english-toffee"},{"id":"47014","title":"Melted Ice Cream Mousse","ingredients":"ice creams, chocolate<br>cream, whipped, cream topping, pressurized<br>cocoa, dry powder, unsweetened","directions":"Place ice cream in a medium saucepan.<br>Heat over low heat until melted.<br>Transfer to an extra large mixing bowl; cover and chill about 1 hour or until cold.<br>Add whipping cream to melted ice cream.<br>Beat with an electric mixer on high speed for 5-6 minutes or until soft peaks begin to form.<br>Sift cocoa powder into the chocolate mixture.<br>Beat on low speed for 1 minute or until combined, scraping sides of bowl twice.<br>Pour into serving bowl.<br>Cover and chill for 1-6 hours until ready to serve.","url":"https://recipe.bluelayer.org/recipe/47014/melted-ice-cream-mousse"},{"id":"47011","title":"Pecan and Chocolate Squares","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>honey<br>cream, fluid, heavy whipping<br>salt, table","directions":"Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350 degrees F. Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt.<br>Pulse until the mixture is well combined (about 20 pulses).<br>Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom.<br>(Wipe out the processor bowl but don&amp;#8217;t bother washing it.)<br>Bake the base until firm and lightly browned, about 25 minutes.<br>When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top.<br>(Don&amp;#8217;t turn off the oven.)<br>Set the pan aside.<br>Make the pecan topping: As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.<br>In a medium-size heavy saucepan, melt the butter.<br>Stir in the dark brown sugar, honey, cream, and salt.<br>Simmer for 1 minute, stirring occasionally.<br>Stir in the pecans.<br>Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly.<br>Bake until much of the filling is bubbling (not just the edges), 16 to 18 minutes.<br>Let cool completely in the pan.<br>When ready to serve, cut into 16 squares.<br>Tightly covered, these bars will keep for about five days (though they never last that long).","url":"https://recipe.bluelayer.org/recipe/47011/pecan-and-chocolate-squares"},{"id":"47009","title":"Puppy Chow!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"In a microwave safe bowl, combine the chocolate chips, peanut butter, and butter.<br>Microwave in 30-second intervals, stirring after each interval until smooth, about 1-2 minutes.<br>Then add in the vanilla extract.<br>In a large 2-gallon plastic bag (it needs to be really big!<br>), pour in the cereal and pour the melted chocolate/peanut butter mixture on top.<br>Close the bag up and shake evenly to coat the cereal.<br>Once coated, add in the powdered sugar and shake the bag again.<br>Pour into a bowl to serve!<br>Keeps in an airtight bag for 3-4 days.","url":"https://recipe.bluelayer.org/recipe/47009/puppy-chow"},{"id":"47005","title":"Buttermilk Chocolate Sauce","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"In a small saucepan, combine the sugar, cocoa and cornstarch.<br>Whisk in milk.<br>Bring to a boil over medium heat; stirring constantly.<br>Reduce heat; simmer uncovered for 5-7 minutes or until slightly thickened.<br>Remove from the heat and stir in vanilla.<br>Serve warm over icecream.<br>Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/47005/buttermilk-chocolate-sauce"},{"id":"47001","title":"Johns Classic Drinking Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Heat the milk in a medium saucepan over medium heat until it is hot to the touch.<br>Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved.<br>Whisk in the vanilla and the cinnamon and cayenne, if using.<br>Reduce the heat to low.<br>The chocolate may be made ahead; it will thicken as it sits.<br>Serve in demitasse cups or mugs depending on desired portion.","url":"https://recipe.bluelayer.org/recipe/47001/johns-classic-drinking-chocolate"},{"id":"46992","title":"Chocolate Chip Cookie Brittle","ingredients":"butter, without salt<br>vanilla extract<br>sugars, granulated<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>nuts, cashew nuts, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350F.<br>In a large bowl, stir together butter and vanilla.<br>Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough.<br>Stir in the nuts and chocolate chips.<br>Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness).<br>The sheet may not be full.<br>Bake 23-25 minutes, until light golden brown.<br>Let cool completely, then break into pieces.<br>Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/46992/chocolate-chip-cookie-brittle"},{"id":"46991","title":"Chocolate Crispies","ingredients":"nuts, almonds<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Coat 9- x 9-inch square baking pan with cooking spray.<br>Place almond butter, brown rice syrup, and chocolate chips in large saucepan over medium heat.<br>Cook 4 minutes, stirring constantly, or until ingredients are melted together.<br>Remove from heat, and stir in cereal.<br>Press mixture into baking pan, and cool 15 minutes.<br>Dip sharp knife in water, and slice into squares.<br>Learn how to cook delicious gluten-free, vegetarian recipes online.<br>Sign up now!","url":"https://recipe.bluelayer.org/recipe/46991/chocolate-crispies"},{"id":"46988","title":"All Natural Granola Bars","ingredients":"honey<br>peanut butter, smooth style, without salt<br>oats<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Warm honey slightly in microwave and combine with peanut butter.<br>Add oats, ground pecans, flour, and cinnamon.<br>Stir in nuts, chips, dried fruit, etc.<br>(My favorite combo is 1/2C of dried fruit, 1/2C of mini choc.<br>chips, 1/2C chopped almonds, 1/4C sunflower seeds, and 1/4C ground flax seeds).<br>PRESS DOWN FIRMLY and evenly in sprayed 9x13 pan.<br>Bake @ 350 for about 15 minutes - edges will begin to brown.<br>Remove from oven and cut IMMEDIATELY into 20 bars.<br>Allow to cool completely.<br>I wrap bars individually for easy grabbing in the mornings!","url":"https://recipe.bluelayer.org/recipe/46988/all-natural-granola-bars"},{"id":"46987","title":"Substitute for 6 Oz. Semi-Sweet Chocolate Chips","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt","directions":"If using butter soften or melt first.<br>Mix ingredients together and add to recipe.","url":"https://recipe.bluelayer.org/recipe/46987/substitute-for-6-oz-semi-sweet-chocolate-chips"},{"id":"46982","title":"Chocolate No Bake Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds.<br>Remove from heat and add peanut butter, oatmeal or coconut.<br>Drop on wax paper and let harden.","url":"https://recipe.bluelayer.org/recipe/46982/chocolate-no-bake-cookies"},{"id":"46978","title":"Homemade Chocolate Spread","ingredients":"peanut butter, smooth style, without salt<br>cocoa, dry powder, unsweetened<br>honey<br>water, bottled, generic","directions":"Mix ingredients in a bowl.<br>Smooth or Crunchy peanut butter.<br>Use no added salt/oil variety if possible.<br>Add water to create desired consistency.<br>More cocoa for a richer paste - good quality cocoa only!<br>Too much honey can spoil it!","url":"https://recipe.bluelayer.org/recipe/46978/homemade-chocolate-spread"},{"id":"46971","title":"Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Line 9 x 13 baking pan with foil.<br>Melt 1 1/4 cups peanut butter and butter over low heat.<br>Pour over powdered sugar in a mixing bowl.<br>Stir together and press into prepared pan.<br>Melt together chocolate chips and 2 tsp peanut butter.<br>Spread over mixture in pan.<br>Let cool until chocolate is firm and cut into small squares.","url":"https://recipe.bluelayer.org/recipe/46971/peanut-butter-cups"},{"id":"46966","title":"White Chocolate-Coated Champagne Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Make 40 truffles according to the recipe for chocolate-port wine truffles, using champagne instead of port.<br>Chill them thoroughly.<br>Break the chocolate in pieces and melt in the top of a double boiler or in a microwave oven.<br>Remove the melted chocolate from the heat or the oven and allow it to cool to tepid, 90 to 100 degrees, stirring it from time to time.<br>Drop the truffles one at a time into the melted chocolate, then quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.<br>Arrange on a sheet of waxed paper on a baking sheet and refrigerate at least two hours, until firm and cold.","url":"https://recipe.bluelayer.org/recipe/46966/white-chocolate-coated-champagne-truffles"},{"id":"46956","title":"Reindeer Chow in a Jar","ingredients":"oil, corn, peanut, and olive<br>nuts, almonds<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded<br>dates, deglet noor<br>seeds, sunflower seed kernels, dried","directions":"Combine all ingredients in a large bowl -- store in a covered container.","url":"https://recipe.bluelayer.org/recipe/46956/reindeer-chow-in-a-jar"},{"id":"46949","title":"Cold Brewed Coffee","ingredients":"candies, dark chocolate coated coffee beans<br>water, bottled, generic","directions":"Stack the two layers of cheesecloth on top of each other and pour the ground beans into the center.<br>Pull up the sides of the cloth and leave at least 4 inches of space for the grounds to expand.<br>Tie the top tightly with butcher's twine or kitchen string.<br>Fill a large food safe container with the cold water.<br>Any glass or stainless steel container with a lid will work.<br>Do not use a plastic container that was previously used to hold an aromatic food such as pickles or the like.<br>Add the cloth sack to the water and use your hand to submerse it for a minute or two.<br>Cover the container with a lid or plastic wrap and let rest in your refrigerator, or any cool spot, for 14 hours.<br>After 14 hours discard the sack of grounds and refrigerate the brewed coffee until ready to serve.","url":"https://recipe.bluelayer.org/recipe/46949/cold-brewed-coffee"},{"id":"46938","title":"Chocolate Honey Energy Bars","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>oats<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>honey<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to 350F (180C).<br>Lightly coat a 9 by 9-inch baking pan with cooking spray, then line with parchment paper.<br>In a large mixing bowl, mix together sunflower seeds, pumpkin seeds, oats, dried fruits and chocolate chips until well mixed.<br>Add the vegetable oil, honey and applesauce in a small saucepan over medium heat.<br>Bring to a boil and remove from the heat.<br>Pour the honey mixture to the oats mixture.<br>Stir with a wooden spoon until well combined.<br>Place the mixture into the prepared pan.<br>Using the back of a spoon or a measuring cup press mixture evenly and firmly into the pan.<br>Bake for about 30 minutes, or until golden and firm to touch.<br>Let it cool in the pan on a wire rack to room temperature.<br>Cut into bars.<br>Note: You can use any dried fruits, such as prunes, raisins, dried cherries.<br>The bars can be kept in the a air-tight container in the fridge for at least 1 week or in the freezer for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/46938/chocolate-honey-energy-bars"},{"id":"46929","title":"No-Bake Chocolate Peanut Butter Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oats","directions":"Melt the butter on the stove over medium-low heat.<br>Add the sugar, cocoa and milk and stir well.<br>Add the peanut butter and chocolate chips.<br>Stir until melted together.<br>Add the oats.<br>Stir again to combine, then remove from heat.<br>When cool enough to handle, using wet hands, form little balls of dough and place on a wax paper lined plate or pan.<br>Refrigerate for thirty minutes until hard.","url":"https://recipe.bluelayer.org/recipe/46929/no-bake-chocolate-peanut-butter-cookies"},{"id":"46923","title":"Chocolate and Hazelnut Sauce","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>oil, olive, salad or cooking<br>milk, canned, condensed, sweetened<br>salt, table","directions":"Toast hazelnuts in a dry pan until they are fragrant and golden, and allow to cool.<br>Or toast in the oven in 350F (180C) F for about 10 to 15 minutes.<br>Meanwhile, melt chocolate and butter.<br>Stir in vanilla extract.<br>Blend cooled nuts in a food processor until smooth, about 4 minutes, drizzling walnut or vegetable oil.<br>With the machine running, add the chocolate mixture, condensed milk, and salt.<br>Transfer to an air-tight container and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/46923/chocolate-and-hazelnut-sauce"},{"id":"46918","title":"Chocolate Orange Crunch Truffles (Smucker's)","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>marmalade, orange<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a baking sheet with waxed paper and set aside.<br>Put the chocolate and cream in a small saucepan set over low heat, or in the top half of a double boiler.<br>Carefully melt the chocolate, stirring to combine with the cream, making sure not to get any of the water in the chocolate (or it will clump).<br>Remove from the heat and stir in the marmalade.<br>Stir til blended, then fold in the cereal.<br>Spoon the truffle mixture by tablespoon onto the baking sheet.<br>Repeat until all of the mixture is used.<br>Chill the truffles in the fridge for a few hours to overnight.<br>Variation: Use Smucker's Raspberry Preserves in lieu of the marmalade.","url":"https://recipe.bluelayer.org/recipe/46918/chocolate-orange-crunch-truffles-smuckers"},{"id":"46905","title":"Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>salt, table<br>nuts, pistachio nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a baking sheet with parchment paper and set aside.<br>Melt chocolate in a microwave-safe bowl for 1 1/2 to 2 minutes.<br>Stir until completely melted.<br>Stir in the almonds and salt, then quickly spread the mixture onto the prepared baking sheet.<br>Sprinkle with the pistachios and coconut.<br>Press lightly so they adhere to the chocolate.<br>Chill for 1-2 hours; then break into pieces.<br>Store in the refrigerator or freezer.","url":"https://recipe.bluelayer.org/recipe/46905/pistachio-bark"},{"id":"46902","title":"Pat in Pan Fudge","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Melt the butter, cream cheese and chocolate over low heat.<br>Beat in the powdered sugar until very smooth.<br>Pour into a 9x9 pan and cool.<br>Cut in squares.","url":"https://recipe.bluelayer.org/recipe/46902/pat-in-pan-fudge"},{"id":"46898","title":"Greek Yoghurt Berry Pistachio Dessert","ingredients":"yogurt, greek, plain, nonfat<br>syrup, maple, canadian<br>strawberries, raw<br>blueberries, raw<br>nuts, pistachio nuts, raw<br>mini semi-sweet chocolate baking chips,","directions":"Spoon the Greek yoghurt into a bowl and add the stevia into the yoghurt.<br>Blend to mix the sweetener into the yoghurt.<br>Cut the strawberries into smaller pieces and wash the strawberries and blueberries.<br>Drain off the excess water.<br>Top the yoghurt with the berries, pistachios and mini chocolate chips.<br>And there you have it.<br>Enjoy your new favourite dessert.","url":"https://recipe.bluelayer.org/recipe/46898/greek-yoghurt-berry-pistachio-dessert"},{"id":"46892","title":"Stained Glass Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>nuts, walnuts, english<br>candies, marshmallows<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate chips and butter; let cool.<br>Add nuts and marshmallows.<br>Mix.<br>Spoon mixture in log form across an 18 inch piece of waxed paper.<br>Coat roll in coconut.<br>Bring paper up around roll and pinch ends of paper together to cover roll; refrigerate for at least 3 to 4 hours.<br>Slice in approximately 1/2 inch thick slices.","url":"https://recipe.bluelayer.org/recipe/46892/stained-glass-cookies"},{"id":"46880","title":"Chef Robin Nutty Date Bar","ingredients":"dates, deglet noor<br>nuts, pecans<br>nuts, walnuts, english<br>vanilla extract<br>salt, table<br>chocolate, dark, 70-85% cacao solids<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Blend all ingredients in a food processor until finely chopped and sticky yet still crumbly.<br>Press into a lined 9x13 pan.<br>Refrigerate for 2 hours then cut into bars.","url":"https://recipe.bluelayer.org/recipe/46880/chef-robin-nutty-date-bar"},{"id":"46875","title":"Chocolate Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Preheat the oven to 375F.<br>Combine the crumbs and butter and mix well.<br>Firmly and evenly press the mixture into a 9- or 10-inch pie plate.<br>Bake for 8 to 10 minutes, until the crust darkens to a deeper (almost black) brown, then cool on a wire rack for at least 30 minutes before filling.<br>This crust can be made a day ahead and stored in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46875/chocolate-cookie-crust"},{"id":"46860","title":"Cioccolata Calda (Italian Style Hot Chocolate)","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>corn, sweet, white, raw","directions":"Mix cocoa powder and sugar together in a small saucepan.<br>Stir in 3/4 cup milk until sugar is dissolved.<br>Place over low heat, slowly bring the mixture to a low simmer.<br>Whisk 1 tablespoon milk with corn starch in a small cup or bowl.<br>Slowly mix corn starch slurry into cocoa mixture.<br>Continue cooking, whisking continually until hot chocolate reaches pudding-like consistency, 2-3 minutes.<br>All done.<br>Pour into a mug and enjoy!","url":"https://recipe.bluelayer.org/recipe/46860/cioccolata-calda-italian-style-hot-chocolate"},{"id":"46844","title":"Dutch Velvet","ingredients":"candies, nestle, after eight mints<br>bananas, raw<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Shake all ingredients (except chocolate) with ice and strain into a chilled cocktail glass.<br>Garnish with the shaved chocolate and serve.","url":"https://recipe.bluelayer.org/recipe/46844/dutch-velvet"},{"id":"46838","title":"Edible Bird Food","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Mix all the ingredients together in a bowl except the Cheerios.<br>Add the Cheerios and stir gently.<br>Serve in paper cups or small bags.","url":"https://recipe.bluelayer.org/recipe/46838/edible-bird-food"},{"id":"46829","title":"Chocolate soup with brownie croutons and mousse dessert","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized","directions":"For soup: Warm 100 ml of whipping cream add 100 gms of milk chocolate stir until completely mixed, let it chill.<br>For a quick mousse take 200 gms dark or milk chocolate, melt it gently and add it to 100 ml of whipped cream<br>Put the mousse in edible chocolate cup, pour the chocolate soup in the dish and add the brownie croutons (pieces) in the soup.<br>Optional: You can also add mint leaves while making the chocolate soup for a mint chocolate flavor.","url":"https://recipe.bluelayer.org/recipe/46829/chocolate-soup-with-brownie-croutons-and-mousse-dessert"},{"id":"46818","title":"Mouthgasm Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>bananas, raw<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>peanut butter, smooth style, without salt<br>mini semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Preheat oven to 350F.<br>Spray muffin pan or line with cupcake papers.<br>Combine flour, baking powder, and baking soda in a medium size bowl.<br>Blend banana, splenda, eggs, peanut butter and vanilla in a large bowl.<br>Stir flour into banana mixture.<br>Stir in chocolate chips and marshmallows.<br>Pour into muffin pan.<br>Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/46818/mouthgasm-muffins"},{"id":"46812","title":"Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>vanilla extract<br>sugars, powdered","directions":"Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.<br>To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.<br>Add the milk carefully and beat until smooth.<br>Add the melted chocolate and beat well for 2 minutes.<br>Add the vanilla and beat for 3 minutes.<br>Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.<br>**For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.","url":"https://recipe.bluelayer.org/recipe/46812/chocolate-buttercream"},{"id":"46808","title":"Chocolate Caramel Slice","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>butter, without salt<br>sugars, powdered<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"Grease a shallow 12x8-inch cake tin, line the base and sides with foil and grease the foil.<br>Mix together the biscuits, melted butter and coconut.<br>Press the mixture evenly into the tin and smooth the surface.<br>Combine the condensed milk, extra butter, sugar and golden syrup in a small pan.<br>Stir over low heat for 15 minutes, or until the sugar has dissolved and the caramel is smooth, thick and lightly browned.<br>Remove from the heat and leave to cool slightly.<br>Pour the caramel over the biscuit base and smooth the surface.<br>Put the milk chocolate melts and oil in a heatproof bowl.<br>Half fill a saucepan with water and bring it to a boil.<br>Remove from the heat and place the bowl of chocolate over the pan, making sure the base of the bowl is not sitting in the water.<br>Stir occasionally until the chocolate has melted and the mixture is smooth.<br>Spread the chocolate mixture over the caramel.<br>Allow to partially set before marking into 24 triangles.<br>Refrigerate until firm.<br>Storage: The slice can be stored in an airtight container in a cool place for up to 2 days.<br>Variation: Use dark chocolate melts in place of milk chocolate.","url":"https://recipe.bluelayer.org/recipe/46808/chocolate-caramel-slice"},{"id":"46782","title":"Chocolate Malt","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>beverages, ovaltine, classic malt powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, puree the ingredients until smooth, about 30 seconds.<br>Pour into small glasses and serve immediately.","url":"https://recipe.bluelayer.org/recipe/46782/chocolate-malt"},{"id":"46779","title":"Chocolate Chip Shortbread Cookies","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>mini semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Beat butter, brown sugar and vanilla thoroughly using an electric mixer.<br>Gradually blend in flour and corn starch.<br>Add chocolate chips.<br>Form into 1-inch balls and place on ungreased baking sheets.<br>Pour sugar on a small plate and dip bottom of a drinking glass in sugar and gently press down each cookie to flatten.<br>Bake in a preheated 300 F oven for 25 to 30 minutes or until bottoms begin to brown.<br>Cool on baking sheet for 5 minutes then move to a wire rack to cool completely.<br>For European style shortbread: knead dough on a lightly floured surface until smooth (about 2 minutes).<br>Pat into a 1/3 inch thick rectangle.<br>Then cut into 2x1 inch strips.<br>Place 1 inch apart on ungreased baking sheets.<br>Prick with a fork.<br>Bake as above.","url":"https://recipe.bluelayer.org/recipe/46779/chocolate-chip-shortbread-cookies"},{"id":"46775","title":"Chocolate Date,oat & Nut Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>dates, deglet noor<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>nuts, walnuts, english<br>oats","directions":"Preheat oven to 350.<br>Melt the chocolate in hot water over low heat and add granulated sugar; stir until dissolved.<br>Add dates and cook over low heat for 5 minutes.<br>Blend in 1/4 cup butter and vanilla extract.<br>Let mixture cool.<br>Cream 3/4 cup butter and the brown sugar until fluffy.<br>Sift together the flour, salt and baking soda.<br>Add to creamed mixture and blend well, then add in the nuts and oats.<br>Mix until crumbly.<br>Press 1/2 onto bottom of a greased 13 x 9 x 2-inch pan.<br>Add the date mixture, then top with remainder of nut mixture.<br>Bake 30 minutes.","url":"https://recipe.bluelayer.org/recipe/46775/chocolate-date-oat-nut-bars"},{"id":"46772","title":"Paleo No-Bake Chickpea Cookie Dough","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>peanut butter, smooth style, without salt<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend chickpeas, peanut butter, agave nectar, and vanilla extract in a blender until smooth; transfer dough to a bowl.<br>Fold chocolate chips into dough.","url":"https://recipe.bluelayer.org/recipe/46772/paleo-no-bake-chickpea-cookie-dough"},{"id":"46767","title":"Vegan No-Bake Chocolate Oatmeal Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oats","directions":"Put first 4 ingredients in saucepan and bring to a boil, stirring often.<br>Boil 5 minutes.<br>Remove from heat and stir in oats.<br>Form into small balls and drop onto wax paper.<br>Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/46767/vegan-no-bake-chocolate-oatmeal-cookies"},{"id":"46760","title":"Frozen Berries With White Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract<br>goji berries, dried","directions":"Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.<br>About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates.<br>Ladle the warm chocolate sauce over the berries and serve.","url":"https://recipe.bluelayer.org/recipe/46760/frozen-berries-with-white-hot-chocolate"},{"id":"46754","title":"Healthy Coconut Flour Peanut Butter Balls","ingredients":"butter, salted<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a plate with parchment paper.<br>In a medium bowl, combine the peanut butter and honey, stirring vigorously with a wooden spoon for about 30 seconds, or until the mixture begins to stiffen.<br>Add the coconut flour and mix until a soft dough forms.<br>(Use an electric beater for this step if it's too difficult to mix by hand.)<br>Roll the dough into 12 balls, set them on the parchment paper-lined plate and refrigerate for 1 hour until set.<br>In a small pan, melt the chocolate chips and coconut oil over medium heat.<br>Stir gently to combine, then drizzle the mixture over the chilled peanut butter balls.<br>Store them in a covered container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46754/healthy-coconut-flour-peanut-butter-balls"},{"id":"46747","title":"Eggless Chocolate Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"mix soften butter and sugar then add in flour and cocoa powder<br>then add chocolate chip<br>pour in on a flim then roll up like a log of candy..<br>chill it for minimum 1 hour or longer then slice into 1 cm thick<br>OPTIONAL AT THIS STAGE YOU CAN CHILL IT UP TO 3 DAYS OR FREEZE 1 MONTH<br>baked on parchment paper at 180 C for 10 to 12 minute then cool it on rack , the cookies will look soft but it will harden up once it is totally cooled<br>ANOTHER BADGE OF BITE SIZE CHOCOLATE COOKIES","url":"https://recipe.bluelayer.org/recipe/46747/eggless-chocolate-cookies"},{"id":"46745","title":"Chocolate Chip Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>nuts, walnuts, english<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"preheat oven to 180*c .<br>grease a baking tray.<br>seive flour , baking soda , salt and cocoa powder in a bowl.<br>add butter and mix lightly.<br>add sugar, walnuts, essence and half cup of chocolate chips mix well.<br>add buttermilk and mix into a batter of thick but dropping consistency.<br>drop by spoonfulls on a greased baking trya leaving space in between the cookies<br>place the remaining chocolate chips over each cookie.<br>bake for 20 minutes.<br>cool on a wire rack atore in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46745/chocolate-chip-cookies"},{"id":"46738","title":"Lime Shortbread Cookies With White Chocolate and Almonds","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>salt, table<br>butter, without salt<br>lime juice, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat oven to 325F Butter 13x9x2 inch metal baking pan.<br>Blend flour, sugar, and salt in processor.<br>Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.<br>Press evenly into prepared baking pan.<br>Pierce dough all over with fork.<br>Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.<br>Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.<br>Remove from oven.<br>Using sharp knife, immediately recut shortbread, gently separating triangles.<br>Cool shortbread in pan on rack.<br>Place white chocolate in small metal bowl.<br>Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.<br>Remove bowl from over water.<br>Using fork, drizzle melted chocolate in zigzag pattern over shortbread.<br>Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.<br>Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/46738/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"46736","title":"Caramel Fudge Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>butter, without salt<br>milk, canned, condensed, sweetened<br>nuts, walnuts, english","directions":"Preheat oven to 350F (180C).<br>Prepare cake mix as directed on box and pour 2 cups of the batter into a greased (and floured) 13 inch x 9 inch baking pan and bake for 15 min.<br>Meanwhile, in a heavy sauce pan, over low heat, melt the caramel candys and butter with the milk stirring until smooth, then spread evenly over the cake.<br>Spread remaining cake mix over the caramel mix, top with the nuts.<br>Return to the oven for 30 to 35 minutes or until the cake springs back when lightly touched.<br>Cool and garnish as desired.","url":"https://recipe.bluelayer.org/recipe/46736/caramel-fudge-cake"},{"id":"46724","title":"Sublime Marble Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, cake, enriched<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened","directions":"Measure the ingredients out like this.<br>Bring the butter to room temperature and cream it with a whisk.<br>I microwave it just until it starts to melt.<br>Add the granulated sugar and mix until light-colored and fluffy.<br>Separate the dough into two parts, 80 g each.<br>Sift the cake flour (for the plain dough) into one of the bowls of dough and fold it in.<br>Combine the cake flour (for the chocolate dough) and the cocoa powder and sift into the other bowl of dough, folding it in.<br>Here are the two kinds of dough after mixing.<br>Divide each dough into 3 equal pieces and stick them together, alternating plain and chocolate.<br>Fold the dough in half 4 or 5 times so that the plain and chocolate parts combine.<br>Divide the marble dough into 2 pieces!<br>Wrap each piece in plastic wrap and form into cylinders about 2.5 cm width.<br>Refrigerate for at least 1 hour until firm.<br>Slice to 8 mm and bake in an oven preheated to 180 degrees C for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46724/sublime-marble-cookies"},{"id":"46712","title":"No Bake Granola Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>raisins, seeded<br>sugars, brown<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine first three ingredients in a large bowl; set aside.<br>Bring brown sugar and corn syrup to a boil in a small pan over medium heat.<br>Stir constantly.<br>Remove from hear.<br>Stir in peanut butter and vanilla extract until blended.<br>Pour pean butter mixture into dry mixture stirring until coated.<br>Let stand 10 minutes before you put in the chocolate morsels.<br>Presss firmly in a 9 x 12 inch pan.<br>Let cool and then cut into bars.","url":"https://recipe.bluelayer.org/recipe/46712/no-bake-granola-bars"},{"id":"46708","title":"Hazelnut Butter Toffee","ingredients":"butter, salted<br>salt, table<br>sugars, granulated<br>syrups, corn, light<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Prepare cookie sheet or jelly roll pan by covering it with waxed paper.<br>Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.<br>Melt butter over low heat.<br>Add sugar, salt, and corn syrup and stir till sugar is dissolved.<br>Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.<br>Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch).<br>Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.<br>Top with remaining nuts, pressing into chocolate.<br>Chill until cool and chocolate has hardened.<br>Peel toffee from wax paper, break into bite-size pieces to serve.","url":"https://recipe.bluelayer.org/recipe/46708/hazelnut-butter-toffee"},{"id":"46691","title":"Chocolate Peanut Butter Slab","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Grease and line a 8x12x1in tin.<br>Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.<br>Stir until smooth, then remove from the heat.<br>Melt the plain chocolate in the same way and remove from the heat.<br>Add the crunchy peanut butter to the white chocolate and stir well until smooth.<br>Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture.<br>Drag a skewer through both chocolates to create a marbled effect.<br>Tap the tin again to level the mixture, then chill for 2-3hr until firm.<br>Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces.<br>Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.","url":"https://recipe.bluelayer.org/recipe/46691/chocolate-peanut-butter-slab"},{"id":"46688","title":"White Chocolate-Hazelnut Spread","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>nuts, hazelnuts or filberts<br>vanilla extract","directions":"Place the white chocolate in a small bowl; set aside.<br>In a small, heavy saucepan over moderate heat, bring the cream to a boil.<br>Remove pan from heat and pour the cream over the chocolate, shaking the bowl to immerse the chocolate completely.<br>Let stand for 1 minute, then beat with a wire whisk until smooth.<br>Blend in the ground hazelnuts and vanilla.<br>Cover and refrigerate until of spreading consistency, about 1 hour.<br>*Cashewsmake a super variation!","url":"https://recipe.bluelayer.org/recipe/46688/white-chocolate-hazelnut-spread"},{"id":"46684","title":"Chocolate Covered Cherry Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>vanilla extract<br>cherries, sweet, raw","directions":"Combine margarine, evaporated milk, and sugar.<br>Heat to rolling boil.<br>Boil for four minutes on medium heat, stirring constantly to avoid scorching.<br>Remove from heat.<br>Add chocolate chips, marshmallow creme, and 1/4 cup of the cherry chips to sugar mixture- MIX WELL.<br>Add vanilla.<br>Immediately poor into 9x13 foil lined pan.<br>Microwave remaining cherry chips (about 2 minutes until smooth).<br>Use pastry bag (or ziploc w/ small hole at end) to drizzle the melted cherry chips on top of the fudge.<br>Cool fudge for 4 hours at room temperature.<br>Seal in airtight container.<br>Makes 3 pounds.","url":"https://recipe.bluelayer.org/recipe/46684/chocolate-covered-cherry-fudge"},{"id":"46681","title":"Instant Chocolate Hard Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes.<br>It takes about 1 minute of stirring until they fully mix together.<br>Store at room temperature in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/46681/instant-chocolate-hard-shell"},{"id":"46676","title":"Choc- Almond Fudge Squares","ingredients":"sugars, powdered<br>syrup, maple, canadian<br>butter, without salt<br>milk, canned, condensed, sweetened<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place sugar, golden syrup, butter and condensed milk in a saucepan and cook over a low heat, stirring constantly for 5 minutes or until sugar dissolves.<br>Bring to the boil without stirring, then reduce heat and simmer for 5 minutes.<br>Add crushed biscuits, almonds and chocolate and stir until chocolate melts and mixture is combined.<br>Pour mixture into a greased and lined shallow18 x 25 cm cake tin and chill until set.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/46676/choc-almond-fudge-squares"},{"id":"46672","title":"Chocolate Mint Sauce Recipe","ingredients":"candies, nestle, after eight mints<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In microwave bowl, combine all ingredients.<br>Cook on high 1 to 1 1/2minutes or possibly till mix is warm.<br>Stir till sauce is smooth Or possibly combine ingredients in small saucepan and stir over low heat till smooth.<br>Serve hot as a sauce for ice cream, banana splits and sundaes or possibly on cake slices with fruit.<br>Makes about 2/3 c..<br>NOTE: Recipe may be doubled; increase microwave time to 2 1/2 min.<br>(Blackwood)","url":"https://recipe.bluelayer.org/recipe/46672/chocolate-mint-sauce-recipe"},{"id":"46666","title":"Best Toffee Ever - Super Easy","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large heavy bottomed saucepan, combine the butter, sugar and salt.<br>Cook over medium heat, stirring until the butter is melted.<br>Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C).<br>Stir occasionally.<br>While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.<br>As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.<br>Sprinkle the chocolate over the top, and let it set for a minute or two to soften.<br>Spread the chocolate into a thin even layer once it is melted.<br>Sprinkle the nuts over the chocolate, and press in slightly.<br>Putting a plastic bag over your hand will minimize the mess.<br>Place the toffee in the refrigerator to chill until set.<br>Break into pieces, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46666/best-toffee-ever-super-easy"},{"id":"46664","title":"Chocolate Baklava","ingredients":"nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>spices, cinnamon, ground<br>phyllo dough<br>butter, without salt<br>orange juice, raw<br>honey<br>water, bottled, generic<br>sugars, granulated<br>lemon juice, raw<br>candies, semisweet chocolate<br>butter, without salt","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Grease a 10x14-inch baking pan with butter.<br>Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl.<br>Trim phyllo dough to fit prepared baking pan.<br>Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture.<br>Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans.<br>Repeat layers with 4 more sheets of phyllo and remaining pecans.<br>Pour any leftover butter over baklava.<br>Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows.<br>Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.<br>Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.<br>Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes.<br>Pour sauce over baklava.<br>Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.<br>Drizzle chocolate over baklava.<br>Cover and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/46664/chocolate-baklava"},{"id":"46652","title":"White Chocolate Zombie Eyeballs","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>syrup, maple, canadian","directions":"Temper the white chocolate and green and red cocoa butter separately.<br>With a small paint brush, paint the green and red tempered cocoa butter into small rounds in chocolate molds to resemble an eyeball.<br>Pour the tempered white chocolate into the chocolate molds.<br>Invert and let the white chocolate pour out to 1/8 thickness.<br>Let set for 20 minutes.<br>For the truffle filling: Place the dark and milk chocolate in a 1-quart mixing bowl.<br>In a small saucepot, bring the heavy cream to a simmer, and then pour over the chocolate.<br>Add the espresso syrup, stir until smooth and let cool for 20 minutes.<br>Place the cooled chocolate-espresso filling into a small pastry bag and fill each of the lined chocolate molds.<br>Place the filled truffle eyeballs into the freezer for 10 minutes.<br>Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve.","url":"https://recipe.bluelayer.org/recipe/46652/white-chocolate-zombie-eyeballs"},{"id":"46648","title":"Ghirardelli Dark Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"In a small saucepan, bring the cream to a simmer.<br>Add the butter and stir until melted.<br>Add the chocolate chips.<br>Stir until completely melted and smooth.<br>Remove from the heat and pour into a shallow bowl.<br>Cool, cover, and refrigerate the mixture until firm, at least 2 hours.<br>Using a melon baller or small spoon, roll the mixture into 1-inch balls.<br>Roll each ball in the cocoa or nuts.<br>Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/46648/ghirardelli-dark-chocolate-truffles"},{"id":"46644","title":"Castilian Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Shift the cocoa and sugar together into a medium-sized saucepan.<br>Dissolve the cornstarch in the water, and stir into the cocoa and sugar until it is a smooth paste.<br>Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk.<br>Continue stirring with the whisk as you bring the liquid to a simmer.<br>Allow the chocolate to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth.<br>Serve steaming hot in coffee mug.","url":"https://recipe.bluelayer.org/recipe/46644/castilian-hot-chocolate"},{"id":"46642","title":"Writing Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"For microwave: In a small bowl, combine the chocolate chips and the canola oil.<br>Heat on High for 3 minutes, depending on your microwave.<br>Stir well.<br>For double boiler:.<br>Combine chocolate chips and canola oil in top of double boiler.<br>Melt very slowly, stirring occasionally until all of chocolate is melted and combined with the oil.<br>After chocolate is melted, pour into an ordinary squeeze bottle (I found a package of 3 meant for mayonnaise, mustard and ketchup at Wal-Mart).<br>Make sure lid is SECURELY attached.<br>Ask me why this is important!<br>Squeeze the bottle and decorate to your heart's content.","url":"https://recipe.bluelayer.org/recipe/46642/writing-chocolate"},{"id":"46625","title":"Grandpa Walters Chocolate-Covered Toffee With Pecans","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda","directions":"Cover cookie sheet with heavy duty foil.<br>Toast pecans at 350 F for 5-7 minutes.<br>Arrange pecan halves in orderly rows on cookie sheet.<br>Melt butter on medium heat in pan/pot.<br>Add sugar and water.<br>Boil at low/medium heat, stirring with wooden spoon or heat-resistant spatula until temp is approx 290/300F.<br>(Optional: Quickly stir in baking soda.<br>).<br>Pour quickly over nuts, spreading evenly with rubber spatula.<br>Immediately spread 1-1/2 cup cocoa light over hot toffee.<br>When cocoa starts melting, spread gently, but firmly, with spatula over entire surface.<br>Place cookie sheet of toffee in refrigerator space.<br>Leave until glaze is completely gone over the entire surface.<br>(approx.<br>30 minutes).<br>Heat water to boiling in bottom of double boiler.<br>Melt second 1-1/2 cup of cocoa light in top of double boiler, stirring with regular tablespoon or spatula.<br>Remove from refrigerator and turn toffee over onto the reverse side, intact.<br>Pour melted cocoa over toffee, spreading with spatula.<br>Place back in refrigerator until chocolate glaze is completely gone.<br>Remove from refrigerator and break into pieces (do not cut).","url":"https://recipe.bluelayer.org/recipe/46625/grandpa-walters-chocolate-covered-toffee-with-pecans"},{"id":"46606","title":"Chocolate Marble Bread Made in a Bread Machine","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>sugars, granulated<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, yeast, baker's, active dry<br>wheat flours, bread, unenriched<br>cornstarch<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Put all of the dough ingredients in the bread machine.<br>Start the dry yeast course for \"melon bread.\"<br>Make the insert sheet.<br>Add the dry ingredients, which have been sifted together, to the milk and mix well with a whisk.<br>Microwave for 1 minute, then microwave again for another minute.<br>When it begins to thicken, switch to a spatula, microwave for 30 seconds at a time and mix until it becomes heavy and sticky.<br>Blend in the butter with the spatula just before it starts to get dry.<br>Adding butter will make it less sticky and hold together well.<br>Put it on a sheet of plastic wrap, place another sheet on top and make it into a 15 cm square.<br>Chill.<br>When the timer on the bread machine goes off to signal that the kneading is done, dust a work surface with flour, take out the dough and remove the kneading blade.<br>Finish the following steps of putting in the insert sheet within 15 minutes of taking the dough out of the bread machine.<br>Punch down the dough and roll it out into a 25 cm square.<br>Place the insert sheet on top so that it is in a diamond shape, and fold the 4 corners of the dough to the center of insert sheet.<br>Tightly close the seams.<br>Roll out the dough, fold it in thirds, and repeat.<br>The second time you roll out the dough, make it twice the length of the sides of the bread pan, minus 4 cm.<br>See Steps 9-14 offor detailed instructions on how to roll the dough.<br>For a 14 cm bread pan, you should roll the dough to 24 cm (14 x 2 - 4 = 24 cm).<br>Fold the top and bottom of the dough to the center, turn the dough around 90 degrees, and roll it up.<br>Place the dough back in the bread pan seam-side down, and restart the bread machine.<br>When the bread is done, if you slice it in the direction of the white lines as shown in the photo, the marbled pattern comes out well.<br>This photo shows a loaf I made on a different day.<br>The pattern on the bread comes out differently each time, even though you think you're making it the same way, so each time you slice it is a surprise.","url":"https://recipe.bluelayer.org/recipe/46606/chocolate-marble-bread-made-in-a-bread-machine"},{"id":"46603","title":"Ganache II","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Place the chopped chocolate in a large stainless steel bowl.<br>In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil.<br>Watch carefully as it will boil over pan in a matter of seconds.<br>Immediately remove from heat and pour over chopped chocolate.<br>Stir until chocolate is completely melted and mixture is smooth.<br>Cool completely and then store in refrigerator.<br>Ganache can be reheated in a double boiler over simmering water.","url":"https://recipe.bluelayer.org/recipe/46603/ganache-ii"},{"id":"46593","title":"Hot Chocolate Valentine","ingredients":"spices, paprika<br>chocolate, dark, 70-85% cacao solids<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Set out two martini glasses and two saucers wider than the glasses rims.<br>In one of the saucers, sprinkle the paprika in a rough circle approximately the diameter of the glasses rims; in the other, put an ounce of the clear creme de cacao.<br>Dip each glass rim in the liqueur, tap off the excess liquid, then dip in the paprika to coat.<br>Put remaining clear creme de cacao, dark creme de cacao and vodkas in a cocktail shaker with ice.<br>Shake until condensation appears.<br>Pour evenly between the two rimmed glasses.","url":"https://recipe.bluelayer.org/recipe/46593/hot-chocolate-valentine"},{"id":"46586","title":"Frozen Espresso Shots","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, chili powder<br>spices, pepper, red or cayenne<br>vanilla extract<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"In a saucepan over medium low heat, stir together milk, chocolate, sugar, cocoa and spices.<br>Stir until well combined.<br>Remove from heat and stir in vanilla and vodka.<br>Pour into small paper cups (3 4 oz.<br>size) and freeze until the drinks are frozen enough for a popsicle stick to stand up straight in the cup.<br>Continue to freeze until shots are frozen.<br>To eat, peel paper cup away from the shot and eat like a popsicle!","url":"https://recipe.bluelayer.org/recipe/46586/frozen-espresso-shots"},{"id":"46572","title":"Chocolate Malt Sauce","ingredients":"candies, semisweet chocolate<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, ovaltine, classic malt powder","directions":"Put chocolate in a heatproof bowl.<br>Whisk together cream, milk and malt powder in a heavy saucepan.<br>Bring to a boil.<br>Immediately pour over chocolate.<br>Let sit 5 minutes.<br>Whisk until smooth.<br>Pour into a glass jar, cover and refrigerate.","url":"https://recipe.bluelayer.org/recipe/46572/chocolate-malt-sauce"},{"id":"46570","title":"Dinosaur Spikes","ingredients":"nuts, almonds<br>candies, white chocolate<br>nuts, walnuts, english","directions":"LIne a baking sheet with foil; set aside.<br>Heat the almond bark in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth.<br>Remove from pan.<br>Pour mixture onto the prepared baking sheet.<br>Spread to a rectangle about 10\" long and 8\" wide.<br>Sprinkle with the crushed candies and nuts.<br>Gently press candy and nuts into the mixture.<br>Chill candy 30 minutes or until firm.<br>Use foil to lift firm candy from the pan; carefully break candy into pointed pieces.<br>Store, tightly covered, up to 2 weeks.<br>Makes 18 ounces(16 servings).","url":"https://recipe.bluelayer.org/recipe/46570/dinosaur-spikes"},{"id":"46562","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light","directions":"Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth.<br>Remove from heat, and stir in milk and corn syrup.<br>Use immediately.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/46562/chocolate-glaze"},{"id":"46557","title":"No-Bake Chocolate Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Place peanut butter and chocolate chips in small microwave-able bowl.<br>Microwave on medium 30-60 seconds until peanut butter is melted and chocolate chips are growing soft.<br>Stir until well-blended.<br>Add in oats and cereal.<br>If mixture is too wet, you may need to add more cereal.<br>Stir until well-blended and form into meatball-size balls with damp hands.<br>Refrigerate until firm.<br>I make these the night before and store in the fridge, then pack in my lunch the next morning.<br>These are a great high-protein alternative to granola bars!","url":"https://recipe.bluelayer.org/recipe/46557/no-bake-chocolate-peanut-butter-balls"},{"id":"46556","title":"Fruit & Nut Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>raisins, seeded<br>nuts, hazelnuts or filberts","directions":"Lightly grease a 20cm/8inch square cake tin.<br>Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.<br>Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.<br>Cook's tip:.<br>Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.","url":"https://recipe.bluelayer.org/recipe/46556/fruit-nut-chocolate-fudge"},{"id":"46552","title":"Chocolate Peanut Butter Krispie Bars","ingredients":"syrup, maple, canadian<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a large stock pot over medium heat, stir Karo syrup and sugar until sugar is dissolved.<br>Then add in 3 cups peanut butter and stir to combine.<br>Remove from heat and stir in the vanilla.<br>Stir in the Rice Krispies and mix until well combined.<br>Pour the mixture onto a buttered half sheet pan and press down gently with a piece of wax paper until the top is smooth and even.<br>In the same stock pot, melt the chocolate chips and the remaining 2 cups of peanut butter over medium-low heat until smooth.<br>Pour the melted chocolate over the top of the bars and spread to a smooth layer.<br>Refrigerate or let cool completely before cutting into desired sized bars.<br>Store at room temperature.<br>This recipe can be cut in half to fill a smaller cookie sheet size.","url":"https://recipe.bluelayer.org/recipe/46552/chocolate-peanut-butter-krispie-bars"},{"id":"46550","title":"Granola-Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw<br>cereals ready-to-eat, granola, homemade","directions":"Line a baking sheet with parchment paper.<br>Place two-thirds of the chocolate in a large heatproof bowl set over a saucepan of simmering water; make sure that the bottom of the bowl does not touch the water.<br>Stir over moderately low heat until the chocolate is melted.<br>Remove the bowl from the heat and stir in the remaining chocolate until melted, then stir in the remaining ingredients.<br>Scrape the chocolate onto the baking sheet and spread it in a 1/2-inch-thick layer.<br>Let the bark cool to room temperature, then refrigerate for at least 3 hours or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46550/granola-chocolate-bark"},{"id":"46543","title":"Swedish Chocolate Cake","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the water in a small skillet, it should cover the bottom, add chocolate broken in pieces and heat on middle heat until the chocolate has melted, stir occationaly.<br>Take from the stove, add flour and baking powder and stir with a spoon.<br>Bake at 300 in silicon muffin cups for about 10 minutes but do not overbake.","url":"https://recipe.bluelayer.org/recipe/46543/swedish-chocolate-cake"},{"id":"46539","title":"Healthy Chocolate Chip Cookies","ingredients":"oats<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>water, bottled, generic<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put oatmeal in the blander.<br>Blend until fine.<br>It doesn't have to all be like flour.<br>Mix flax-meal with water and stir thoroughly.<br>Leave to rest.<br>Put oatmeal into a bowl with sieved sugar and apple-sauce.<br>Beat until fully combined.<br>Check the flax-meal mixture.<br>It should have a goopy texture, almost egg-like.<br>If not, leave it for longer.<br>If so, beat into oat mix until fully incorporated.<br>Stir in chocolate chips.<br>Preheat oven to 180c and line a tray with baking paper.<br>Use a teaspoon to plonk small balls of the cookie dough onto the tray.<br>You don't need to be particularly careful with spacing.<br>Bake for around 15-20 minutes.<br>Turn the oven off and flip the cookies over in the oven so the bottoms can dry out a bit.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/46539/healthy-chocolate-chip-cookies"},{"id":"46536","title":"Chocolate Hazelnut Bark","ingredients":"nuts, hazelnuts or filberts<br>cherries, sweet, raw<br>spices, ginger, ground<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350.2.<br>Place hazelnuts on a baking sheet.<br>Bake at 350 for 20 minutes, stirring once halfway through cooking.<br>Turn nuts out onto a towel.<br>Roll up towel; rub off skins.<br>Coarsely chop nuts.<br>Combine nuts, cherries, and ginger in a medium bowl.3.<br>Place chocolate in a microwave-safe measuring cup.<br>Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.<br>Add to nut mixture, stirring just until combined.<br>Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour.<br>Break into pieces; serve immediately.","url":"https://recipe.bluelayer.org/recipe/46536/chocolate-hazelnut-bark"},{"id":"46531","title":"Rum Balls","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, pecans<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, almonds<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Finely grind vanillia wafers and pecans.<br>Combine with the icing sugar coca and stir in the melted butter and rum.<br>Puree the almond paste in a food processor add the sour cream and salt.<br>Mix well and add the melted chocolate mix well.<br>Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm.<br>Optional roll balls in melted chocolate while the chocolate is still \"very\" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze.","url":"https://recipe.bluelayer.org/recipe/46531/rum-balls"},{"id":"46524","title":"Peanut Butter Chocolate Rice Krispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil.<br>Remove from heat and pour in rice krispie cereal.<br>Mix together and put into 9 x 13 pan.<br>Do not smash too much, or it will be too solid and difficult to eat and cut through.<br>Mix together 1 cup peanut butter and 1 cup chocolate chips.<br>Melt in microwave, 30 seconds at a time, mixing after each interval until melted.<br>Pour over rice krispie treats.<br>Put into fridge and let set for 2 hours.<br>Then ready to serve.","url":"https://recipe.bluelayer.org/recipe/46524/peanut-butter-chocolate-rice-krispie-treats"},{"id":"46511","title":"Almond Sesame Mounds","ingredients":"nuts, almonds<br>seeds, sesame seeds, whole, dried<br>butter, without salt<br>vanilla extract<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a pan over medium heat melt butter.<br>Add almonds, sesame seeds and vanilla and let brown.<br>Stir in the honey and brown a little more.<br>Remove from heat and let cool slightly.<br>In the meantime line a baking sheet with wax or parchment paper.<br>Using 2 teaspoons arrange small elongated mounds of nut mixture.<br>Flattened slightly.<br>Let cool.<br>(These are chewy not hard like bittle).<br>If you would like to add chocolate:.<br>Just melt in microwave for 1 minute in a small dish, then dip the candy pieces in or drizzle the chocolate over the candy.","url":"https://recipe.bluelayer.org/recipe/46511/almond-sesame-mounds"},{"id":"46497","title":"Cherry Mash Candy","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>butter, without salt<br>salt, table<br>cherries, sweet, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.<br>Simmer for 5 minutes.<br>Add cherry chips and vanilla; stir until melted.<br>Pour mixture into a well greased 9x13 inch pan, and let cool until hard.<br>In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.<br>Pour over cherry mixture and spread evenly.<br>Allow to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/46497/cherry-mash-candy"},{"id":"46489","title":"Cinnamon Glazed Strawberries","ingredients":"sugars, granulated<br>butter, without salt<br>lemon juice, raw<br>spices, cinnamon, ground<br>strawberries, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"In a mediu sauce pan combine sugar, butter, lemon juice and cinnamon.<br>Cook and stir over medium heat until syrupy and thick.<br>Remove from heat and add berries, tossing gently to coat each berry.<br>Serve immediately.<br>Options: Add coconut along with berries, toss to coat.<br>Or cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.","url":"https://recipe.bluelayer.org/recipe/46489/cinnamon-glazed-strawberries"},{"id":"46488","title":"Trail Mix I","ingredients":"mini semi-sweet chocolate baking chips,<br>nuts, almonds<br>raisins, seeded","directions":"Combine chocolate chips, almonds and raisins to make a tasty trail mix.","url":"https://recipe.bluelayer.org/recipe/46488/trail-mix-i"},{"id":"46485","title":"Chocolate Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Crush cookies to make crumbs.<br>Use rolling pin, blender or food processor.<br>Mix with melted butter and pat into bottom and sides of 10-inch spring form.<br>Bake at 325 degrees eight to 10 minutes.<br>Cool and fill.","url":"https://recipe.bluelayer.org/recipe/46485/chocolate-crust"},{"id":"46481","title":"Zucchini Bread Granola","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>squash, summer, zucchini, includes skin, raw<br>oil, canola<br>syrup, maple, canadian<br>sugars, brown<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.<br>Meaure the oats and crisp rice cereal into a large bowl, set aside.<br>In a medium bowl, whisk together the grated zucchini, canola oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.<br>Whisk until well-combined.<br>Pour wet ingredients over cereal.<br>Using your hands, break up the clumps of grated zucchini and stir until the cereal is evenly coated.<br>Spread mixture on the prepared cookie sheet in an even layer.<br>Bake for 15 minutes.<br>Remove sheet from the oven, stir the nuts into the granola, and break up any remaining clumps of zucchini.<br>Bake for an additional 15 minutes, or until the granola is golden brown and crisp.<br>Remove granola from the oven, cool for 10 minutes, and then toss in the chocolate chips until partially melted.<br>Cool completely.<br>Store in an airtight container.<br>Nutritional information per serving: 207 calories, 9.8 grams fat, 2.2 grams saturated fat, 4.4 grams fiber, 10.3 grams sugar, 4 grams protein","url":"https://recipe.bluelayer.org/recipe/46481/zucchini-bread-granola"},{"id":"46479","title":"Microwave Chocolate Mug Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, canola<br>water, bottled, generic<br>vanilla extract","directions":"Mix flour, sugar, cocoa powder, baking soda, and salt in a microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.<br>Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.","url":"https://recipe.bluelayer.org/recipe/46479/microwave-chocolate-mug-cake"},{"id":"46478","title":"Goliad (Tx) Mud Shake","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grab out the blender.<br>put in ice cream, syrups,and chocolate milk.<br>Blend and serve!","url":"https://recipe.bluelayer.org/recipe/46478/goliad-tx-mud-shake"},{"id":"46472","title":"Peanut Butter Ice Cream Squares","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>ice creams, chocolate","directions":"In large microwave-safe bowl stir together corn syrup and sugar.<br>Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles.<br>Remove from microwave and stir in peanut butter.<br>Stir in rice cereal.<br>Press 3/4 on bottom of buttered 13x9\" pan and freeze until cool, about 10 minutes.<br>Spread ice cream on top of crust and top with remaining cereal mixture, spreading as evenly as you can.<br>Freeze until firm, about 2-3 hours.<br>Cut into squares to serve.","url":"https://recipe.bluelayer.org/recipe/46472/peanut-butter-ice-cream-squares"},{"id":"46438","title":"Coconut, Chocolate, Cherry Granola","ingredients":"oats<br>salt, table<br>spices, cinnamon, ground<br>cocoa, dry powder, unsweetened<br>nuts, pecans<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 300 degrees F.<br>In a large mixing bowl combine oats, salt, cinnamon, cocoa powder, and nuts.<br>Set aside.<br>In a small sauce pot over low heat, melt the coconut oil.<br>Once melted, whisk in the agave nectar and pour over the dry ingredients.<br>Stir until well coated.<br>Pour evenly onto a parchment-lined baking pan.<br>Bake for 20 minutes, stirring at the 10-minute mark.<br>Your kitchen will begin to smell like heaven on earth.<br>After baking, allow to cool completely.<br>Work in the dried cherries and coconut flakes.<br>Serve with a splash of milk.","url":"https://recipe.bluelayer.org/recipe/46438/coconut-chocolate-cherry-granola"},{"id":"46430","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8-inch pie plate lightly with butter.<br>Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.<br>Microwave on HIGH (100% power) until hot for about 45 seconds.<br>Stir until smooth.<br>Reserve 1/4 cup of the chocolate mixture.<br>Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.<br>Press mixture over bottom and up sides of prepared pie plate<br>Freeze until firm about 15 minutes.<br>Combine reserved chocolate mixture and sour cream in a small bowl, mix well.<br>Spread half the ice cream in the prepared pie plate.<br>Drizzle with half the sour cream mixture<br>Top with remaining ice cream and drizzle with remaining sour cream mixture.<br>Freeze covered pie for 1 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/46430/chocolate-chip-ice-cream-pie"},{"id":"46425","title":"Chocolate Fudge from Lonavala","ingredients":"milk, canned, condensed, sweetened<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated","directions":"Grease a shallow dish with butter.<br>Pour condensed milk into a thick-bottomed pan.<br>Add butter, sugar, cocoa powder and the chopped nuts into the pan.<br>Stir continuously on a low flame till the mixture leaves the sides of the pan (about 15 minutes).<br>Remove from flame and pour evenly into the prepared greased dish.<br>Allow to cool and set, and cut into 1 inch squares.<br>Store in an airtight tin in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46425/chocolate-fudge-from-lonavala"},{"id":"46421","title":"Chocolate Cereal Pie Crust","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat marshmallows, syrup and butter until marshmallows have melted.<br>Pour mixture over cereal and stir until coated.<br>(Save 1/2 cup mixture to sprinkle over top of an ice cream pie, if desired.)<br>Press cereal into greased 9\" pie pan.<br>Freeze.<br>Fill shell with filling of your choice.<br>Let stand at room temperature for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/46421/chocolate-cereal-pie-crust"},{"id":"46416","title":"Gluten-Free & Dairy-Free Coconut Cookies","ingredients":"cornstarch<br>sugars, granulated<br>rice flour, white, unenriched<br>margarine, regular, 80% fat, composite, stick, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>orange juice, raw","directions":"Sift together the corn starch and flour in one bowl.<br>Mix the margarine and sugar until fluffy in another bowl (I did this by hand).<br>Add vanilla or orange extract, if using, to the margarine mixture.<br>Add flour mixture to margarine mixture and mix until combined.<br>Using a tablespoon measure, spoon onto a very lightly greased cookie sheet.<br>Bake at 350F for about 20 minutes until golden brown on the edges.<br>This will make about 16 cookies (2\" in diameter).<br>You can drizzle with some melted chocolate after they have cooled for the extra flavor and visual effect.","url":"https://recipe.bluelayer.org/recipe/46416/gluten-free-dairy-free-coconut-cookies"},{"id":"46412","title":"Christmas Fudge","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>vanilla extract","directions":"Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.<br>Bring to a boil over medium heat, stirring constantly.<br>Boil for 4-5 minutes, stirring constantly.<br>Remove from heat.<br>Stir in marshmallows, chocolate chips, nuts and vanilla.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into foil-lined 8-inch square baking pan.<br>Sprinkle with additional nuts if desired.<br>Chill until firm.<br>Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.<br>Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.<br>Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.","url":"https://recipe.bluelayer.org/recipe/46412/christmas-fudge"},{"id":"46404","title":"Poppy Chow","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"In microwave or double boiler, melt chocolate, peanut butter, and butter until melted.<br>Stir in vanilla.<br>Place the popped popcorn* in a large bowl and pour the chocolate mixture over all.<br>Stir until evenly coated.<br>Add the powdered sugar and stir until each piece is covered.<br>Spread out on cookie sheets to set the chocolate.<br>Try not to eat the whole batch immediately.<br>If you have any leftover, store in an airtight container.<br>*Be sure to first remove any unpopped kernels from the popcorn!<br>We dont want any broken teeth!","url":"https://recipe.bluelayer.org/recipe/46404/poppy-chow"},{"id":"46398","title":"Di's Chocolatey Peanut Brittle","ingredients":"cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>cream, whipped, cream topping, pressurized<br>nuts, cashew nuts, raw","directions":"Lightly butter a cookie sheet.<br>Set aside.<br>In a small bowl stir together cocoa and baking soda.<br>Add butter and set aside.<br>In a heavy 2 quart saucepan stir together sugar, corn syrup and whipping cream.<br>Cook over medium heat, stirring constantly until sugar is dissolved.<br>Stir in the nuts you are using.<br>Continue cooking, stirring frequently, until mixture reaches 300F on candy thermometer, or until syrup, when dropped into very cold water, separates into threads which are hard and brittle.<br>(Bulb of candy thermometer should not rest on bottom of saucepan.<br>).<br>Remove from heat.<br>Stir in cocoa mixture.<br>Immediately pour onto a prepared cookie sheet.<br>With tongs or wooden spoons, quickly spread and pull into 1/4\" thickness.<br>Place cookie sheet on wire rack, and cool completely.<br>Break into pieces, and store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/46398/dis-chocolatey-peanut-brittle"},{"id":"46395","title":"Chocolate Cranberry Bars (Vegan or Not)","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, pecans<br>cranberries, dried, sweetened","directions":"You can either purchase cranberry preserves or make your own.<br>To make your own cranberry preserves: Place 1 cup cranberry juice, 1 cup fresh or frozen cranberries, and 1/4 cup sugar in a sauce pan.<br>Cook on medium heat until boiling for 15 minutes.<br>Remove from heat and set aside.<br>Preserves will get thicker as it cools.<br>Mix together butter, sugar, and flour until a dough forms.<br>Press down 1/2 of the dough into a greased 8 by 11 inch baking pan.<br>Bake at 350 degrees for 12 minutes.<br>In a small sauce pan over low heat combine soy milk and chocolate chips.<br>Once chocolate is melted remove from heat.<br>Spread chocolate mixture over prepared crust.<br>Stir pecans into reserved dough and sprinkle over chocolate filling.<br>Drop cranberry preserves over dough.<br>Return to oven and continue baking for 30 minutes.<br>Remove from oven and let cool.<br>Cut into bars.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/46395/chocolate-cranberry-bars-vegan-or-not"},{"id":"46391","title":"Chocolate Hazelnut Squares","ingredients":"oats<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, chia seeds, dried<br>nuts, hazelnuts or filberts<br>peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large bowl, combine oats, chocolate chips, chia seeds, and half of the hazelnuts.<br>Set aside.<br>In a medium bowl, combine peanut butter, honey, and coconut oil.<br>Microwave until melted, stirring every 20 seconds so the oil does not burn.<br>Remove from microwave and pour peanut butter mixture into oat mixture.<br>Stir thoroughly until combined.<br>The chocolate chips will melt and create a chocolate mixture.<br>Pour mixture into an 8x8 baking pan and press down using a spatula.<br>Top with additional chocolate chips and the rest of the hazelnuts.<br>Refrigerate until firm, about 30-40 minutes.<br>Cut into squares.<br>Enjoy!<br>Notes: Squares are best kept in the refrigerator.<br>They will become too soft if left at room temperature because of the coconut oil.","url":"https://recipe.bluelayer.org/recipe/46391/chocolate-hazelnut-squares"},{"id":"46377","title":"Homemade Whopper Candy -- Malted","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"Melt white chocolate and mix in malted milk powder.<br>Shape into 1\" balls.<br>If your balls turn into patties, add more malt.<br>Dip in melted chocolate and allow to set.<br>Note: Sometimes these turn out as malt patties rather than perfect balls.<br>Don't worry.<br>They still taste like Whoppers.","url":"https://recipe.bluelayer.org/recipe/46377/homemade-whopper-candy-malted"},{"id":"46360","title":"Chocolatey Cocoa Pudding","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a small saucepan, combine cocoa, cornstarch and sugar until thoroughly mixed.<br>Add milk and stir until no lumps remain.<br>Stirring constantly, bring to a boil over medium heat.<br>The pudding will suddenly thicken near the boiling point.<br>After it thickens, cook for 1 more minute.<br>Remove from heat and stir in vanilla.<br>Pour into small bowls or cups.<br>Refrigerate for 2 hours.","url":"https://recipe.bluelayer.org/recipe/46360/chocolatey-cocoa-pudding"},{"id":"46341","title":"Rich and Thick Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Over low heat in a small pan, whisk together all ingredients.<br>Cook on low for about 8-10 minutes, whisking continuously until the mixture thickens and is hot.<br>Do not allow to boil or scorch.<br>Serve in espresso cups.","url":"https://recipe.bluelayer.org/recipe/46341/rich-and-thick-hot-chocolate"},{"id":"46335","title":"Peanut Butter Meltaways","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"Grease the bottom and sides of a 9x13 pan.<br>Line with parchment paper and lightly butter.<br>Melt both chocolates and blend together; add peanut butter and stir to blend.<br>Spread evenly in the pan, refrigerate for 30 minutes, then lightly score.<br>Refrigerate until set, about 2 hours, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/46335/peanut-butter-meltaways"},{"id":"46334","title":"Coco Butter","ingredients":"butter, without salt<br>chocolate, dark, 70-85% cacao solids","directions":"Pour both liquors into a shaker.<br>Shake and pour into a shot glass.<br>Simple&amp; easy.<br>Have fun, be safe.","url":"https://recipe.bluelayer.org/recipe/46334/coco-butter"},{"id":"46314","title":"Ice Cream Truffles","ingredients":"ice creams, vanilla<br>ice creams, vanilla<br>ice creams, chocolate<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, olive, salad or cooking<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pistachio nuts, raw","directions":"Line large rimmed baking sheet with waxed paper.<br>Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet.<br>Freeze ice cream overnight.<br>Combine chopped chocolate and vegetable oil in large metal bowl.<br>Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth.<br>Remove bowl from over water.<br>Cool chocolate until barely lukewarm.<br>Place almonds, coconut, and pistachios in 3 separate medium bowls.<br>Line 3 pie dishes or plates with waxed paper.<br>Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate.<br>Using fork, turn to coat and lift out chocolate-coated ball.<br>Drop ball off fork into bowl with almonds, using hands to turn to coat.<br>Place truffle in 1 prepared pie dish.<br>Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer.<br>Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios.<br>Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen.<br>(Can be made 3 days ahead.<br>Keep frozen.)<br>Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.","url":"https://recipe.bluelayer.org/recipe/46314/ice-cream-truffles"},{"id":"46309","title":"Nutty English Toffee","ingredients":"butter, without salt<br>nuts, walnuts, english<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Generously grease an extra-large (or two medium) cookie sheet(s) with butter.<br>Chop nuts and spread them in an even layer over the cookie sheet(s).<br>Set the cookie sheet(s) off to the side.<br>Cut the pound of butter (4 sticks) into sections and dump it, along with the pound of sugar into a large pot.<br>Insert a candy thermometer into the pot clipping it onto the side.<br>Make sure that the thermometer is not touching the bottom of the pot, but rather just resting in the liquid.<br>Bring the butter and sugar to a slow, rolling boil over medium heat.<br>Boil over medium heat stirring constantly until the mixture reaches between 295 and 300 F on the thermometer.<br>As soon as it hits that temperature, stop stirring and let it boil to 305 F. The concoction should be about the color of caramel, or a little lighter.<br>When it hits 305 F, immediately remove the boiling butter and sugar from the heat and pour in the vanilla (have this already measured out).<br>Pour the liquid toffee mixture into the pre-greased cookie sheet(s) spreading the mixture evenly over the nuts with a rubber spatula.<br>Let it sit for a few minutes and then sprinkle the chocolate chips over the top.<br>With your rubber spatula, spread the chocolate into an even layer over the toffee.<br>Place it in the fridge for a bit, then in the freezer for a few hours to speed up the hardening of the chocolate.<br>When the chocolate has completely set and hardened, take it out of the freezer, turn it upside down onto the counter or a cutting board and give it a few whacks with the side of a wooden spoon to break it up into bite sized pieces.<br>Store leftovers in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46309/nutty-english-toffee"},{"id":"46305","title":"Devilopachaun's One Pan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>water, bottled, generic<br>sugars, granulated","directions":"Adjust oven rack to middle position and heat oven to 350F Coat 8-inch-square baking pan with nonstick cooking spray.<br>Whisk flour, sugar, cocoa, baking soda, and salt together in pan.<br>Make one large and two small craters in dry ingredients.<br>Add oil to large crater and vinegar and vanilla separately to remaining small craters.<br>Pour water into pan and mix until just a few streaks of flour remain.<br>Immediately put pan in oven.<br>Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes.<br>Cool in pan, then dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/46305/devilopachauns-one-pan-chocolate-cake"},{"id":"46298","title":"Chewy Oatmeal Chocolate Chip Cookies (No Eggs)","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (175C).<br>In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy.<br>Add flour and salt, mix well.<br>Dissolve baking soda in boiling water and add to mixture, mix well.<br>Stir in quick oats, raisins and/or chocolate.<br>Drop unto ungreased cookie sheet with teaspoon.<br>Bake for 10 minutes, until sides become golden.<br>don't overcook.","url":"https://recipe.bluelayer.org/recipe/46298/chewy-oatmeal-chocolate-chip-cookies-no-eggs"},{"id":"46288","title":"Chocolate Raspberry Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>butter, without salt<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a heavy saucepan, combine morsels, heavy cream and butter.<br>Cook over low heat, stirring constantly, until smooth.<br>Stir in raspberry jam.<br>Cover with plastic wrap;freeze 20 minutes.<br>Drop mixture by teaspoons onto foil lined cookie sheet.<br>Freeze 15 minutes.<br>Roll into balls;freeze until firm.<br>Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth.<br>Drop frozen truffles, one at a time, into melted coating.<br>Stir quickly to coat, then remove with a fork, shaking off excess.<br>Place on cookie sheet, chill until set.<br>Store refrigerated.","url":"https://recipe.bluelayer.org/recipe/46288/chocolate-raspberry-truffles"},{"id":"46275","title":"Chocolate-Covered Cherries and Peanuts","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Toss cereal, peanuts and cherries until well blended.<br>Microwave chocolate in microwavable bowl on HIGH 2 minutes or until completely melted when stirred; pour over cereal mixture.<br>Stir gently until cereal mixture is evenly coated.<br>Spoon into 12 mounds on wax paper-covered baking sheet.<br>Let stand at room temperature 30 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/46275/chocolate-covered-cherries-and-peanuts"},{"id":"46264","title":"Caramel Chocolate Dip","ingredients":"candies, caramels<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth.<br>Cool and refrigerate.","url":"https://recipe.bluelayer.org/recipe/46264/caramel-chocolate-dip"},{"id":"46263","title":"Carolyn's Gorp","ingredients":"oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Mix all together and store in a air-tight baggy.","url":"https://recipe.bluelayer.org/recipe/46263/carolyns-gorp"},{"id":"46262","title":"Hot Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cream, fluid, heavy whipping","directions":"Mix the chocolate with the boiling water until it's all melted and smooth.<br>In a small saucepan, whisk the milk and the cream until simmering.<br>Add the chocolate mixture and stir well<br>Take off the heat and pour in a cup.<br>Whip the heavy cream and slowly add over the hot chocolate with a spoon","url":"https://recipe.bluelayer.org/recipe/46262/hot-chocolate"},{"id":"46260","title":"Chocolate Glaze for Cakes (That Hardens)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light<br>water, bottled, generic<br>water, bottled, generic","directions":"Make certain that the cake has been chilled in the fridge before starting the glaze.<br>In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.<br>Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.<br>Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).<br>Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).","url":"https://recipe.bluelayer.org/recipe/46260/chocolate-glaze-for-cakes-that-hardens"},{"id":"46255","title":"Chocolate Cranberry Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>leavening agents, baking soda<br>salt, table<br>spices, ginger, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>spices, ginger, ground<br>cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F and line baking sheets with parchment paper.<br>In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, cornstarch, baking soda, salt, ground ginger).<br>In a medium bowl, stir together coconut oil, applesauce, and vanilla extract.<br>Pour wet ingredients into dry ingredients and mix until incorporated.<br>Stir in crystallized ginger and dried cranberries.<br>The dough will be thick.<br>Roll dough into small balls and place about 2 inches apart on the prepared baking sheets.<br>Bake for 1214 minutes, being careful not to over-bake.<br>Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.<br>Notes: 1.<br>You can find crystallized ginger in a couple of different places.<br>The first few times I made these, I used Trader Joes crystallized candied ginger chunks and chopped them into small pieces.<br>This year I used Archer Farms crystallized ginger from the spice aisle in Target.<br>The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.<br>Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.<br>You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until youre ready to bake them.<br>Just let them thaw a little bit before placing them in the oven.<br>Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/46255/chocolate-cranberry-ginger-cookies"},{"id":"46248","title":"Jk's Favorite Chocolate Chip Cookies (Small Batch)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>egg substitute, powder<br>egg substitute, powder<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350*.<br>Place four, baking soda and salt in small bowl and whisk to blend.<br>Place butter, brown sugar, granulated sugar and vanilla in medium size bowl and beat on low until blended (about 20 sec).<br>Add beaten egg and mix 10 sec.<br>Stir in flour mixture by hand; stir in chocolate chips.<br>Scoop 2 tbsp quantities of batter onto baking sheet, spacing 3 inches apart.<br>Bake 14 to 15 min or until golden brown.<br>Remove from oven and let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/46248/jks-favorite-chocolate-chip-cookies-small-batch"},{"id":"46235","title":"Delicious Milk Chocolate Toffee With Almonds","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Line a large baking sheet with foil, then lightly coat the foil with cooking spray.<br>Place the almonds in a single layer on top of the foil.<br>In a heavy saucepan over high heat cook the butter with sugar, water, vanilla and salt for about 15-18 minutes stirring constantly until a candy thermometer reads 310 degrees; remove from heat and immediately pour the hot mixture over the almonds (do not scrape the pan!<br>).<br>Sprinkle immediately with the chocolate chips, then spread chocolate evenly to 1/2-inch from the sides.<br>Sprinkle with ground walnuts; let stand until firm.<br>Break into small pieces, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46235/delicious-milk-chocolate-toffee-with-almonds"},{"id":"46234","title":"Candy Cane Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Pop popcorn.<br>1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.<br>Make 24 cups of popcorn.<br>This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.<br>Put candy canes into a food processor.<br>Finely crush.<br>Melt dipping wafers following the package instructions.<br>I used the microwave instructions-- very simple&amp; easy.<br>Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.<br>Add melted dipping wafers to popcorn and stir to coat.<br>A gentle hand is a good idea-- Add crushed candy canes and gently mix.<br>Spread popcorn mixture onto paper lined cookie sheets.<br>I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.<br>Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.<br>Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).","url":"https://recipe.bluelayer.org/recipe/46234/candy-cane-popcorn-crunch"},{"id":"46230","title":"Pudge","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Grease a 9x9 or 8x8 pan.<br>In a medium-sized saucepan, melt peanut butter and chocolate chips.<br>When melted, fold in marshmallows.<br>Put into greased pan and refrigerate until set.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/46230/pudge"},{"id":"46210","title":"Spiced Hot Dark Chocolate","ingredients":"soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, cardamom<br>spices, pepper, red or cayenne<br>salt, table","directions":"In a small saucepan, combine all ingredients and whisk over medium-low heat until the chocolate has melted completely and the mixture is steaming hot, about 5 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/46210/spiced-hot-dark-chocolate"},{"id":"46209","title":"Peanut Butter M&M Granola","ingredients":"oats<br>oats<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>peanut butter, smooth style, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 215 degrees F.<br>In a large mixing bowl, combine oats, flax, cinnamon, and salt.<br>In a small microwave safe bowl, whisk together peanut butter and honey.<br>If peanut butter was refrigerated or is particularly thick, heat it in the microwave for about 10 seconds.<br>Pour peanut butter and honey mixture into oat mixture and mix well.<br>Spread evenly on a parchment-paper-lined baking sheet.<br>Bake for 2 hours and 15 minutes, stirring every 30 minutes.<br>Allow to cool completely before breaking apart larger crumbles and adding M&amp;Ms.<br>I love eating this plain with a cup of coffee, served in a bowl of milk, or sprinkled over frozen yogurt.","url":"https://recipe.bluelayer.org/recipe/46209/peanut-butter-m-m-granola"},{"id":"46181","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>oil, canola<br>vinegar, distilled<br>water, bottled, generic","directions":"Preheat the oven to 350 F (180 C or gas mark 4).<br>Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.<br>Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined.<br>Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water.<br>Mix until just combined.<br>Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.<br>If making cupcakes, check for doneness after 15 minutes.<br>Cool on a wire rack.<br>To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.<br>Cool completely before frosting with Chocolate Frosting (see below) or with Buttercream Frosting (page 231).<br>You may also dust with sifted confectioner's sugar and top with fresh raspberries.","url":"https://recipe.bluelayer.org/recipe/46181/vegan-chocolate-cake"},{"id":"46172","title":"Holiday Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Place crumbled brownies in a bowl.<br>Pour rum over brownies, let soak for 1 minute; stir until mixture forms a paste-like consistency.<br>Using a 1-inch sorbet scoop or melon baller, scoop out balls of chocolate-rum mixture and transfer each to the plate lined with plastic wrap.<br>Place the plate with chocolate balls in freezer for 15 to 20 minutes, or until firm enough to roll.<br>Remove from freezer, roll each into a smooth ball; return plate to freezer.<br>Melt 3 ounces chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.<br>Remove from heat.<br>Add remaining 1 ounce chocolate; stir until chocolate is melted and combined.<br>Remove chocolate balls from freezer; place one ball in melted chocolate and gently move around with a fork to coat completely.<br>Transfer to baking sheet lined with a silicone baking mat.<br>Repeat for remaining chocolate balls.<br>Dust chocolate rum balls with cocoa powder and serve.","url":"https://recipe.bluelayer.org/recipe/46172/holiday-rum-balls"},{"id":"46170","title":"Samoa Rice Krispie Treats","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>dulce de leche<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"To make the Rice Krispie treats, toast the coconut in a dry frying pan/skillet over medium heat until lightly brown, tossing occasionally.<br>This step is completely optional, but really amps up the coconut flavour.<br>Line an 8x8-inch square pan with parchment paper, ensuring you leave some paper hanging over both ends of the pan.<br>Set aside.<br>Melt the chocolate chips in the microwave on low, heating in 30-second blasts until completely melted and smooth.<br>Set aside.<br>In a large saucepan on a medium-low heat, melt the butter with the dulce de leche.<br>Turn the heat down and add the marshmallows and stir until completely melted.<br>Remove from the heat and add the coconut, followed by the Rice Krispies.<br>Fold the mixture with a rubber spatula until evenly coated, being gentle not to crush the Rice Krispies.<br>Press the Rice Krispie treats evenly into the pan, using a spatula or the bottom of a glass to help.<br>Immediately pour the melted chocolate over the top of the Rice Krispie treats, and smooth the chocolate over the top.<br>Place in the refrigerator to set.<br>Once completely set, remove from the pan and invert the treats (chocolate side down) onto a chopping board.<br>Cut into bars.<br>To make the topping, melt the chocolate in the microwave in 30-second blasts as before until smooth.<br>Pour the chocolate into a small piping bag or a zip seal bag, snip the end off and drizzle on top of each bar.<br>Allow chocolate to set before serving.","url":"https://recipe.bluelayer.org/recipe/46170/samoa-rice-krispie-treats"},{"id":"46153","title":"Deluxe Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>oil, corn, peanut, and olive<br>candies, white chocolate","directions":"Place popcorn and pretzels in a large bowl, set aside.<br>In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt, cook over medium heat, stirring occasionally, until mixture comes to a rolling boil.<br>Cook and stir until candy thermometer reads 238F (soft-ball stage).<br>Remove from heat, stir in baking soda.<br>Quickly pour over popcorn and mix thoroughly, stir in peanuts.<br>Turn into two greased 9x13 inch baking pans.<br>Bake at 200F for 20 minutes.<br>Stir.<br>Bake 25 minutes longer.<br>Remove from oven, add candy and mix well.<br>Remove from pans and place on waxed paper to cool.<br>Break into clusters.<br>Store in airtight containers or plastic bags.","url":"https://recipe.bluelayer.org/recipe/46153/deluxe-caramel-corn"},{"id":"46112","title":"Cherry and Chocolate Energy Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>honey<br>vanilla extract<br>salt, table<br>mini semi-sweet chocolate baking chips,","directions":"Position a rack in lower third of oven, preheat to 300AF.<br>Line an 8-inch-square pan with parchment paper, allowing it to overhang on two opposite sides.<br>Mix together cereal, pecans, pepitas, cherries (or cranberries), sesame seeds and ground flaxseeds in a large bowl.<br>Add honey, vanilla and salt in a small saucepan.<br>Warm over medium heat, stirring, until the honey is more fluid and the salt is dissolved.<br>Pour the honey mixture over the dry ingredients and fold until everything is moistened and sticky.<br>Allow to cool for 5 minutes.<br>Fold in chips (or chopped chocolate) until evenly distributed.<br>Transfer the mixture into the prepared pan and spread evenly with a fork.<br>Using the back of the spoon or fork, press the mixture very firmly all over.<br>(Alternatively, cover with parchment paper and press firmly all over.)<br>Bake until the top is golden brown, 35 to 38 minutes, do not let the honey burn.<br>Run a knife along the unlined sides of the pan to detach the bars.<br>Allow to cool in the pan on a wire rack to room temperature, about 1 hour.<br>Use the ends of the parchment to lift the bars from the pan.<br>Gently remove the parchment.<br>Cut into 16 squares.<br>Serve or store at an air-tight container.","url":"https://recipe.bluelayer.org/recipe/46112/cherry-and-chocolate-energy-bars"},{"id":"46103","title":"Mint-Chocolate Truffles (Lowfat)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place 13 cup morsels in a medium glass bowl, and microwave at high 1 minute or until morsels are almost melted, stirring until smooth.<br>Let cool.<br>Add the softened cream cheese to melted morsels, and beat at medium speed of a mixer until smooth.<br>Add 1 (16 oz.)<br>package powdered sugar to cheese mixture; beat until well-blended.<br>Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap.<br>Chill at least 1 hour.<br>Remove top sheet of plastic wrap; cut mixture into 48 squares.<br>Roll each square into a ball, and place on wax paper.<br>Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.<br>Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at high 1 minute or until morsels are softened.<br>Knead bag until smooth.<br>Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa.<br>Serve at room temperature.<br>Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month.<br>Let stand at room temperature 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/46103/mint-chocolate-truffles-lowfat"},{"id":"46101","title":"Easy Almond Roca Toffee","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Line a cookie sheet with foil and spray it with non-stick cooking spray.<br>Place almonds in a single layer on cookie sheet.<br>Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310F.<br>Remove from heat and immediately pour over almonds (do not scrape the pan).<br>Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.<br>Sprinkle with ground walnuts.<br>Let stand until firm.<br>Break into small pieces and store in an airtight container.<br>(The toffee mixture will not coat the entire baking sheet).","url":"https://recipe.bluelayer.org/recipe/46101/easy-almond-roca-toffee"},{"id":"46100","title":"White Chocolate Goat Cheese Frosting","ingredients":"cheese, goat, soft type<br>cheese, parmesan, hard<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a stainless steel electric mixer bowl mix Goat Cheese Pyramid, white cream cheese and sugar.<br>Whip at medium speed for 1 minute then increase speed to high for 5 more minutes.<br>While cheese and sugar is mixing melt white chocolate in the microwave until it reaches a pourable consistency.<br>Reduce mixer speed and add melted white chocolate mix on high speed for 1 minute.<br>Use to decorate cupcakes or carrot cake.","url":"https://recipe.bluelayer.org/recipe/46100/white-chocolate-goat-cheese-frosting"},{"id":"46097","title":"Toffee Bars III","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a medium bowl, cream together the butter and sugar.<br>Stir in the vanilla, then the flour; mix well.<br>Stir in the chocolate chips.<br>Press into an unprepared jellyroll pan.<br>Bake for 20 minutes in the preheated oven.<br>Cut into bars while hot.","url":"https://recipe.bluelayer.org/recipe/46097/toffee-bars-iii"},{"id":"46077","title":"Chocolate Clusters","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raisins, seeded<br>nuts, almonds","directions":"Mix all ingredients amd spoon teaspoonfuls into trays lined with non-stick baking paper.<br>Allow to set.","url":"https://recipe.bluelayer.org/recipe/46077/chocolate-clusters"},{"id":"46074","title":"Hot Peanut Butter Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>honey<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>peanut butter, smooth style, without salt","directions":"Combine milk, honey, cocoa ppowder, and vanilla in a 2 quart saucepan.<br>Heat to medium high, stirring vigorously with a wire whisk to incorporate the cocoa powder.<br>Add the peanut butter and stir again with the whisk to mix completely.<br>Heat to desired temperature.<br>Pour into mugs.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/46074/hot-peanut-butter-chocolate"},{"id":"46072","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, salted<br>sugars, powdered<br>butter, without salt<br>sugars, brown<br>butter, salted<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"If you're making the shortbread from scratch then start here:.<br>Beat the butter with a wooden spoon to soften it.<br>Beat in the sugar, followed by the flour (sifted to avoid awkward lumps).<br>Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl.<br>Divide the dough into two equal sized pieces.<br>Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick.<br>Place each half of the dough into a separate 9 inch square tin.<br>Prick the shortbread all over with a fork.<br>Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes.<br>The shortbread will almost certainly not go hard while still in the oven.<br>It needs to cool before it firms up.<br>If you have bought 400g of shortbread:.<br>Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs.<br>Melt 50g of butter, add the shortbread crumbs and mix inches.<br>Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes.<br>To make the caramel:.<br>Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved.<br>Add the can of sweetened condensed milk.<br>Increase the heat and stir vigorously until the mixture just begins to boil.<br>Important: It will look like there is a massive excess of melted butter floating on the top.<br>If you remove this the mixture WILL NOT SET so LEAVE IT THERE!<br>Just as the mixture begins to boil (i.e.<br>you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes.<br>Pour the caramel over the chilled shortbread, and leave to set for 20 minutes.<br>To finish:.<br>Melt 400g of milk chocolate in a glass bowl over boiling water.<br>(For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted).<br>Pour over the shortbread.<br>Now refrigerate for several hours until set.<br>Score each tin into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/46072/millionaire-shortbread"},{"id":"46071","title":"Chocolate Pudding Cake II","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F ( 175 degrees C).<br>In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt.<br>Mix in milk, oil, and vanilla with a fork until smooth.<br>Spread batter evenly in pan (batter will be thick).<br>Sprinkle with brown sugar and 1/4 cup cocoa.<br>Pour boiling water over batter.<br>Bake at 350 degrees F (175 degrees C) for 40 minutes.<br>Let stand 15 minutes, then spoon into dessert dishes or cut into squares.<br>Invert each square onto dessert plate and spoon sauce over each serving.<br>Top with ice cream or whipped topping, if desired.","url":"https://recipe.bluelayer.org/recipe/46071/chocolate-pudding-cake-ii"},{"id":"46059","title":"Hot Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract<br>salt, table","directions":"Place the chocolate in a double boiler and melt over medium heat.<br>Whisk in 1/4 cup hot water to incorporate.<br>Sift the cocoa powder into a large mixing bowl.<br>Whisk in about 2 tablespoons milk, to form a paste.<br>Whisk in the rest of the milk, the cream, vanilla, and salt.<br>Whisk the milk-and-cocoa mixture into the melted chocolate, and transfer to a medium saucepan.<br>Bring to a boil over low heat, whisking continuously.","url":"https://recipe.bluelayer.org/recipe/46059/hot-chocolate"},{"id":"46058","title":"Awesome Gluten-Free Chocolate Chip Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2 inch balls and press onto a parchment lined baking sheet.<br>Bake at 350 degrees for 7-10 minutes.","url":"https://recipe.bluelayer.org/recipe/46058/awesome-gluten-free-chocolate-chip-cookies"},{"id":"46050","title":"Candy Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, caramels<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt margarine in large saucepan over low heat.<br>Add chocolate chips and melt.<br>Add peanut butter and caramel stir to blend, add marshmallows stir constantly until all is smooth.<br>Remove from heat and add Rice Krispies.<br>Stir until Krispies are covered.<br>Spray a 9x13-inch pan with cooking spray, spread Krispie mixture in pan, flatten and cool.<br>When cool cut into 12 pieces.","url":"https://recipe.bluelayer.org/recipe/46050/candy-bars"},{"id":"46038","title":"Cherry Eggnog Fudge","ingredients":"sugars, granulated<br>candies, marshmallows<br>eggnog<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>cherries, sweet, raw","directions":"Butter sides of a heavy three quart saucepan.<br>Place sugar, marshmallows, eggnog, butter, corn syrup and salt in pan.<br>Cook over low heat, stirring constantly, until sugar is dissolved.<br>Turn heat to medium and cook until mixture boils.<br>Continue cooking, stirring occasionally to 230 degrees on candy thermometer.<br>Add chocolate chips and cook for 5 minutes or until chocolate chips are completely melted.<br>Stir in nuts and cherries.<br>Pour into buttered 8-inch square baking pan.<br>Cool to room temperature.<br>Chill.<br>Cut into 36 squares.","url":"https://recipe.bluelayer.org/recipe/46038/cherry-eggnog-fudge"},{"id":"46035","title":"Oatmeal Bowl Breakfast Cookies","ingredients":"oats<br>leavening agents, baking soda<br>sugars, brown<br>oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>seeds, flaxseed<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cranberries, dried, sweetened","directions":"1) Add all dry ingredients to large mixing bowl, stir until well combined.<br>2) Add Chocolate Chips and stir again until thoroughly distributed.<br>3) Add in oil, vanilla, and milk, stirring to thoroughly moisten all ingredients.<br>5) Let rest for aprox.<br>half an hour while preheating oven to 350 degrees F.<br>6) line baking sheets with parchment (or grease).<br>7) Scoop dough with large ice cream/cookie scoop and drop onto prepared baking sheet.<br>Flatten each cookie.<br>8) bake for about 25-30 minutes or until firm.<br>Allow to cool on the baking sheet for 5 minutes before removing to a flat surface to cool completely.<br>Note: Prep time does not include dough \"rest\".","url":"https://recipe.bluelayer.org/recipe/46035/oatmeal-bowl-breakfast-cookies"},{"id":"46032","title":"Choco Chunky Kiwi Biscuits","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream Butter and Sugar.<br>Add condensed milk and then sift dry ingredients.<br>Lastly add chocolate.<br>Roll into balls and place on greased trays.<br>Bake at 180 celcius (moderate oven) for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46032/choco-chunky-kiwi-biscuits"},{"id":"45995","title":"Italian Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>butter, without salt<br>sugars, granulated<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate with the liqueur in a double boiler; stir until well blended.<br>Add the butter stir until melted.<br>Stir in the almonds and sugar.<br>Leave mixture in a cool place until firm enough to roll into balls.<br>Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.<br>Put the truffles in paper candy cups and chill.<br>Will keep for 2 weeks in a cool place.","url":"https://recipe.bluelayer.org/recipe/45995/italian-chocolate-truffles"},{"id":"45993","title":"Butter Pecan Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Set oven to 350 degrees.<br>Prepare a 13x9-inch baking pan.<br>In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.<br>Pat the mixture onto bottom of prepared baking pan.<br>Sprinkle pecan halves evenly over the unbaked crust; set aside.<br>In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.<br>Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.<br>Drizzle the caramel mixture over pecans and crust in baking dish.<br>Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.<br>Remove from oven, and immediately sprinkle with chocolate chips.<br>Spread chips evenly as they melt.<br>Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/45993/butter-pecan-turtle-bars"},{"id":"45971","title":"Microwave Chocolate Mug Brownie","ingredients":"butter, without salt<br>water, bottled, generic<br>vanilla extract<br>salt, table<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched","directions":"In a 12 oz coffee mug, add water, butter, vanilla and dash of salt.<br>Whisk well.<br>Add cocoa powder, whisk well.<br>Add sugar, whisk well.<br>Add flour, whisk well.<br>Microwave for 60 to 90 seconds.<br>Center should be slightly molten.<br>Careful not to overcook.<br>Enjoy with a spoon.<br>Careful brownie will be hot.","url":"https://recipe.bluelayer.org/recipe/45971/microwave-chocolate-mug-brownie"},{"id":"45927","title":"Egg Free Chocolate Cake or Whatever You Desire Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, powdered<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>vinegar, distilled<br>cheese, parmesan, hard<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"Note: for a differnt cake try this:.<br>Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.<br>Coconut variation Omit the cocoa.<br>Use 1 1/2 cups plain flour (instead of 2 1/4 cups) and add 1 cup desiccated coconut with the caster sugar.<br>to start:.<br>Preheat oven to 180C.<br>Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.<br>Sift together the flour, cocoa and baking powder into a large mixing bowl.<br>add the caster sugar and stir to combine.<br>Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.<br>Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.<br>Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.<br>When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.<br>Cream cheese frosting:.<br>Place cream cheese, butter and vanilla into a large mixing bowl.<br>Using electric hand beaters, beat until smooth.<br>Gradually add icing sugar and beat until well combined.","url":"https://recipe.bluelayer.org/recipe/45927/egg-free-chocolate-cake-or-whatever-you-desire-cake"},{"id":"45926","title":"Gluten Free Chocolate Chip Cookies","ingredients":"oil, corn, peanut, and olive<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>vanilla extract<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl Stir together wet ingredients in a smaller bowl Mix wet ingredients into dry Form 1 balls and press onto a parchment lined baking sheet Bake at 350 for 7-10 minutes Cool and serve.","url":"https://recipe.bluelayer.org/recipe/45926/gluten-free-chocolate-chip-cookies"},{"id":"45925","title":"Biggest Loser Chocolate Berry Dreamers","ingredients":"cheese, cottage, creamed, large or small curd<br>raspberries, raw<br>cocoa, dry powder, unsweetened<br>raspberries, raw<br>candies, semisweet chocolate","directions":"To the jar of a blender, add the cottage cheese, fruit spread and cocoa powder.<br>Blend on high until smooth, turning off the blender intermittently to scrape down the sides.<br>Transfer the mixture to a resealable plastic container and refrigerate for 1 hour, or until chilled.<br>Divide the raspberries evenly among 4 martini glasses or to-go cups with lids.<br>Spoon one-quarter of the chocolate mixture (about 1/4 cup) over each and top with 1/2 tablespoon of chocolate chunks.","url":"https://recipe.bluelayer.org/recipe/45925/biggest-loser-chocolate-berry-dreamers"},{"id":"45914","title":"Gingerbread Fudge","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>molasses<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>salt, table<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.<br>Coat the foil with 1 tablespoon of the butter.<br>Set aside.<br>In a 3-quart heavy-bottomed saucepan over low heat, cook the superfine sugar, brown sugar, molasses, corn syrup, cream, salt, cream of tartar, and espresso until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.<br>Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.<br>Remove the pan from the heat and stir in the chocolate in 3 to 4 batches until completely melted and smooth.<br>Return the pan to medium heat.<br>Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238F on the thermometer (about 20 minutes).<br>Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.<br>Immediately blend in the vanilla, the spices, and the remaining 2 tablespoons butter.<br>Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble.<br>Do not scrape out the bottom of the pan.<br>Let the mixture cool on the marble until it registers 110F on the thermometer (about 5 minutes).<br>If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.<br>Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes).<br>Or transfer the mixture to a 2-quart mixing bowl and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes).<br>Or spread the mixture into a large rectangle on the marble board, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges.<br>Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes).<br>Turn the fudge into the prepared pan.<br>Use your fingertips to even the top and to press the fudge into the corners of the pan.<br>Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).<br>Remove the fudge from the pan by lifting out the aluminum foil.<br>Invert the fudge onto cutting board, peel the foil off the back of the fudge, and reinvert the fudge.<br>With a large chefs knife, cut the fudge evenly into 1-inch squares.<br>Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator.<br>The fudge is best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/45914/gingerbread-fudge"},{"id":"45904","title":"Food Processor Chocolate Whipped Cream Frosting","ingredients":"cream, fluid, heavy whipping<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form.<br>Use immediately.<br>To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients.<br>Cover and chill bowl and beaters for at least 30 minutes.<br>When chilled, beat until stiff peaks form.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/45904/food-processor-chocolate-whipped-cream-frosting"},{"id":"45902","title":"Michael C's Choclate Crunchies... No Bake!","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 7\" sandwich tin.<br>Seal biscuits in a strong polythene bag and bash into uneven crumbs with a rolling pin.<br>Melt the butter and syrup in a pan.<br>Stir in the cocoa, then thouroughly stir in the biscuit crumbs.<br>Spoon into a tin and press down firmly.<br>Melt the chocolate in a heatproof bowl ovef a pan of simmering water.<br>Spread over the biscuit base and chill for about half an hour.<br>Crunchies will keep up to one week wrapped in foil.<br>Servings depend... You can leave it as one big one or cut it into squares.<br>Preperation time around 45 minutes.","url":"https://recipe.bluelayer.org/recipe/45902/michael-cs-choclate-crunchies-no-bake"},{"id":"45884","title":"Cherry Mash Bars","ingredients":"sugars, granulated<br>butter, without salt<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>cherries, sweet, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Combine sugar, butter or margarine, salt and half and half in saucepan.<br>Boil on high heat for about 5 minutes, stirring occasionally.<br>Stir in marshmallows and cherry chips.<br>Spread in 8 or 9\" square pan which has been lined with parchment or wax paper.<br>Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.<br>Stir in peanuts.<br>Spread evenly over cherry layer.<br>Let set in refrigerator.<br>Cut into 1\" squares with warm sharp knife (hold under hot water and then dry before cutting).","url":"https://recipe.bluelayer.org/recipe/45884/cherry-mash-bars"},{"id":"45881","title":"Ghirardelli English Toffee","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, pecans<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>vanilla extract","directions":"Preheat oven to 350F<br>Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.<br>With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.<br>Place the foil shell on a baking sheet, and set aside.<br>In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).<br>When the mixture becomes dark golden brown, immediately remove the pan from the heat.<br>Stir in the vanilla extract.<br>Pour the mixture into the foil shell.<br>It will spread but may not reach the edges of the square.<br>Cool at room temperature for 45 minutes, or until hard.<br>Melt the chocolate according to instructions on the side of package.<br>Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.<br>Let set at room temperature 1 hour, or until the chocolate is set.<br>Break toffee into pieces.<br>Store covered at room temperature for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/45881/ghirardelli-english-toffee"},{"id":"45862","title":"Chocolate Lace Cornucopias","ingredients":"sugars, brown<br>syrups, corn, light<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english","directions":"Heat oven to 350F (180C).<br>Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling.<br>Stir in chocolate until completely melted.<br>Gradually stir in flour and nuts until well blended.<br>Drop by level tablespoonfuls 4 inch apart, onto foil-lined cookie sheets.<br>Bake 10 minutes.<br>Lift foil and cookies onto wire racks.<br>Cool 3 to 4 minutes or until cookies can be easily peeled off foil.<br>Remove foil; finish cooling cookies on wire racks that have been covered with paper towels.<br>Place several cookies, lacy side down, on foil-lined cookie sheet.<br>Heat at 350F (180C).<br>for 2 to 3 minutes or until lightly softened.<br>Remove from foil, 1 at a time, and roll, lacy side out, to form cones.<br>Cool completely.<br>Just before serving, fill with whipped cream.","url":"https://recipe.bluelayer.org/recipe/45862/chocolate-lace-cornucopias"},{"id":"45857","title":"Shortbread \"Fingers\"","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.<br>Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.<br>Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.<br>When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.<br>Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown.<br>Place on an ungreased baking sheet.<br>Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.<br>You can gather together scraps and re-roll them.<br>Bake for 15 minutes, until the shortbread is very lightly golden.<br>Do not let the cookies brown.<br>Remove to a wire rack and cool.<br>When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.<br>The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.<br>Spoon the melted chocolate into a zipper-lock bag.<br>Seal the bag, pressing out any air.<br>Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.<br>Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger.<br>Decorate tombstones with crosses and writing as desired.<br>Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/45857/shortbread-fingers"},{"id":"45846","title":"Chocolate Almond Nut Jobs Recipe","ingredients":"nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F. Toast the almonds in the oven for 8 to 10 minutes, until they are lightly browned.<br>Allow them to cool completely, and then chop them coarsely.<br>Break up the chocolate and melt it in a bowl set over a pan of simmering water.<br>Make sure that the bowl you melt the chocolate in is completely dry; if theres even a drop of water, the chocolate will seizebecome stiff and granularand it will be unusable.<br>Once the chocolate has melted, take the bowl off the heat and stir in the chopped nuts, completely coating them with chocolate.<br>Cover a baking sheet with parchment or plastic wrap.<br>Scoop out heaping teaspoons of the chocolate-nut mixture onto the sheet pan.<br>When done, refrigerate until ready to eat.","url":"https://recipe.bluelayer.org/recipe/45846/chocolate-almond-nut-jobs-recipe"},{"id":"45838","title":"Coffee-Mate Style Homemade Liquid Coffee Creamer","ingredients":"milk, canned, condensed, sweetened<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Pour into a large jar and shake until combined.<br>Add any of the following flavor combinations to the base mix.<br>French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.<br>Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.<br>Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).<br>Toasted Almond - 2 teaspoons almond extract.<br>Coconut - 2 teaspoons coconut extract.<br>Hazelnut - 2 teaspoons hazelnut extract.<br>Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.<br>Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.<br>Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.<br>Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.<br>Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.<br>Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).<br>Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.<br>Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.<br>Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.<br>Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.<br>Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.<br>Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.<br>Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.<br>Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.<br>Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.<br>Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.<br>Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.","url":"https://recipe.bluelayer.org/recipe/45838/coffee-mate-style-homemade-liquid-coffee-creamer"},{"id":"45829","title":"Fudge Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the milk in a saucepan and whisk in the flour.<br>Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often.<br>Strain and cool to room temperature.<br>Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy.<br>Add the cooled thickened milk and mix until smooth.<br>Drizzle in the melted chocolate and continue whipping until well blended.","url":"https://recipe.bluelayer.org/recipe/45829/fudge-frosting"},{"id":"45820","title":"Chocolate Buttercream Frosting","ingredients":"butter, salted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small pan over very low heat, melt chocolate and butter, stirring constantly.<br>Place mixture in refrigerator for 2030 minutes to chill.<br>Remove from refrigerator and whip with a hand blender until thick and fluffy.<br>Frost over Paleo Birthday Cake (see my blog or TK recipe box).","url":"https://recipe.bluelayer.org/recipe/45820/chocolate-buttercream-frosting"},{"id":"45788","title":"Chocolate Walnut Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>cookies, vanilla wafers, lower fat<br>nuts, walnuts, english","directions":"Melt chocolate over a double boiler, stirring until smooth.<br>Remove from the heat and whisk in 1/2 cup of sugar and the corn syrup, then the rum.<br>In a separate bowl, stir together the vanilla wafer crumbs and walnuts.<br>Add the chocolate mixture to the nut mixture and stir until well blended.<br>Place the remaining 1/2 cup of sugar in a shallow bowl.<br>Roll the dough into 1 inch balls and roll the balls in the sugar to coat evenly.<br>Cover and refrigerate at least overnight for best flavor.<br>These can be refrigerated up to 5 days.","url":"https://recipe.bluelayer.org/recipe/45788/chocolate-walnut-rum-balls"},{"id":"45766","title":"Super-Thick Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>spices, cinnamon, ground","directions":"In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.<br>Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl.<br>Whisk the cocoa mixture into the warm milk mixture until smooth.<br>Bring to a boil, whisking frequently to prevent it from scorching.<br>Remove the hot chocolate from the heat just after it has come to a boil.<br>The mixture should be super rich and thick!<br>Photograph by Kang Kim","url":"https://recipe.bluelayer.org/recipe/45766/super-thick-hot-chocolate"},{"id":"45747","title":"Chocolate Chip Monkey Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat<br>oil, olive, salad or cooking<br>water, bottled, generic<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>spices, cinnamon, ground<br>butter, without salt<br>oil, olive, salad or cooking","directions":"In a large mixing bowl with an electric dough hook, add milk, vegetable oil, sugar, water, flours, cinnamon and yeast.<br>Mix everything all together by hand until the dough starts to form.<br>Turn on dough hook, and let knead for about 5 minutes under low speed, until the dough is elastic and smooth.<br>Knead chocolate chips into dough by hand until evenly combined.<br>Take dough out of bowl, oil bowl with cooking spray or butter or other oil.<br>Return dough into bowl, cover with a clean and damp kitchen towel.<br>Let rise for 1 to 2 hours at a warm place, or until double in volume, how long it takes depends on how warm the place is.<br>While dough is rising, add sugar and cinnamon into a small bowl.<br>Mix well.<br>Set aside.<br>Add melted butter and oil into another bowl, and whisk well.<br>Set aside.<br>When dough is ready, divide dough into 16 equal portions, and shape them into balls.<br>Dip each ball first into butter-oli mixture and second into the sugar-cinnamon mixture.<br>Place each ball into a well greased Bundt cake pan until they are done.<br>Cover and allow to rise until double in bulk again, for another 30 minutes to 1 hour.<br>Preheat oven to 375F (190C) F when bread is close to end of second rising.<br>Bake for about 40 minutes or until bread sounds hollow when tapped.<br>Immediately invert bread on wire rack.<br>Serve warm or at room temperature.<br>Leftovers can be kept in the frige for a few days, or frozen for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/45747/chocolate-chip-monkey-bread"},{"id":"45740","title":"BAKER'S Best Chocolate Crackle Sundae Sauce","ingredients":"butter, without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Melt butter in small saucepan on low heat.<br>Add nuts; cook and stir 1 min.<br>or until lightly toasted.<br>Remove from heat.<br>Add chocolate; stir until melted.<br>Serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/45740/bakers-best-chocolate-crackle-sundae-sauce"},{"id":"45734","title":"Almond Toffee With Chocolate On Top Recipe","ingredients":"nuts, almonds<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda<br>syrup, maple, canadian<br>alcoholic beverage, distilled, rum, 80 proof<br>salt, table","directions":"In a pan of boiling water, place a tin of golden brown syrup that will soften the syrup.<br>In a heated pan, heat the sugar and add in the rum and 1/3 c. of the golden brown syrup.<br>This mix needs to be stirred every so often and allowed to reach 300C.<br>Be careful not to get the mix on yourself as it will burn you.<br>Place a sheet of foil over the pan and leave it to boil away for 4-5 min.<br>Add in the butter and allow it to heat in.<br>Place a thermometer into the centre of the mix to test the temperature of the toffee mix.<br>It will go frothy, sticky and golden.<br>When it has reached 300C take the pan off the heat and add the baking soda, 1 1/2 c. finely minced almonds and salt.<br>Stir the mix quickly, then pour it all into a well greased baking tray and allow it to cold down and set.<br>Heat the chocolate slowly in a bowl over a pan of boiling water.<br>When the toffee has set, tip it out into another tray.<br>With a sheet of kitchen paper, wipe off the excess grease from the top of the toffee and pour the melted chocolate over the top, spreading proportionately with a palette knife.<br>Sprinkle the rest of the almonds on top and allow the chocolate to set.<br>When the chocolate has set, the toffee can be broken up with a sharp knife and then served.","url":"https://recipe.bluelayer.org/recipe/45734/almond-toffee-with-chocolate-on-top-recipe"},{"id":"45696","title":"Chocolate Crack -- Saltine Toffee Squares","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 375.<br>Line a jelly roll pan with foil.<br>Coat with nonstick spray.<br>Cover the bottom of the pan with a single layer of saltine crackers.<br>Melt butter and sugar over med-low heat.<br>Whisk until butter melted and mixture begins to boil.<br>Boil for 3 minutes, whisking constantly.<br>All the sugar granules should be melted.<br>Carefully pour over the crackers.<br>Bake for 5-6 minutes until bubbly.<br>The crackers may bubble &amp; lift off the bottom of the baking sheet, don't worry!<br>Remove from oven and sprinkle with chocolate chips.<br>Let rest for a couple minutes until choc chips begin to get glossy and soft.<br>Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.<br>Cool completely.<br>*Best results when cooled in in the fridge.<br>Cut or break into pieces.","url":"https://recipe.bluelayer.org/recipe/45696/chocolate-crack-saltine-toffee-squares"},{"id":"45643","title":"Rich Chocolate Protein Bars","ingredients":"beverages, protein powder whey based<br>oats<br>peanut butter, smooth style, without salt<br>syrups, sugar free<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix protein powder, oatmeal and L glutamine in bowl until uniform consistency.<br>Add syrup and and peanut butter.<br>Mix again until consistency is again close to uniform (or at least bits of peanut butter bits are uniformly distributed).<br>Add milk a couple ounces at a time mixing and trying to incorporate as much of the dry stuff into the batter as possible before adding more.<br>(The goal is to add just enough milk to get all the dry stuff mixed in and no more.<br>How much varies depending on your desired texture).<br>Cover a flat surface with preferred coating (unprocessed wheat bran or oat flour is recommended).<br>Once all the dry ingredients are in a big glob of batter that you formed in the middle of the covered surface.<br>Put your desired coating on top and mold into a big brick.<br>Cut into 5 equal size bars wrap and freeze.<br>(Freezing will keep them fresh).","url":"https://recipe.bluelayer.org/recipe/45643/rich-chocolate-protein-bars"},{"id":"45628","title":"Homemade Cliff Bars (No Bake!)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>seeds, flaxseed<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>syrup, maple, canadian<br>sugars, brown<br>nuts, cashew nuts, raw<br>vanilla extract<br>spices, cinnamon, ground","directions":"Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.<br>Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat.<br>Stir in nut butter and vanilla until blended.<br>Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff).<br>Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.<br>Cool in pan on a wire rack.<br>Cut into 12 bars.<br>(Wrap bars tightly in plastic wrap and store in the refrigerator).<br>Variations:.<br>Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips).<br>Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.<br>Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts.<br>Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.<br>Will You Cherry Me?<br>Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts.<br>Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.<br>Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup.<br>Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.","url":"https://recipe.bluelayer.org/recipe/45628/homemade-cliff-bars-no-bake"},{"id":"45627","title":"Yummy Chocolate Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350.<br>In a saucepan over low heat, melt the chocolate chips and butter; stir until smooth.<br>Remove from heat and stir in sweetened condensed milk.<br>Combine flour and baking powder, and gradually stir into the chocolate mixture; stir until well-combined.<br>Drop by teaspoons on to ungreased cookie sheets.<br>Bake at 350 for 8-10 minutes.<br>Do not overbake.","url":"https://recipe.bluelayer.org/recipe/45627/yummy-chocolate-cookies"},{"id":"45618","title":"Dark Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>nuts, walnuts, english<br>vanilla extract","directions":"Heat a saucepan over low heat.<br>Add the chocolate chips, sweetened condensed milk and salt.<br>Melt, stirring occasionally until completely combined.<br>Remove from the heat.<br>Stir in the walnuts and vanilla.<br>Line an 8 to 9 inch pan with aluminum foil.<br>Lightly butter or spray the foil with cooking spray to help the fudge release later.<br>Chill in the refrigerator until firm, about 2 hours.<br>When sufficiently firmed, turn out the fudge onto a cutting board and peel off the aluminum foil.<br>Cut into squares.<br>Store at room temperature, loosely covered.","url":"https://recipe.bluelayer.org/recipe/45618/dark-chocolate-fudge"},{"id":"45606","title":"Aeropress Coffee","ingredients":"candies, dark chocolate coated coffee beans<br>water, bottled, generic","directions":"If you've never used one of these things before, this is going to seem pretty strange, but we're about to assemble these three futuristic plastic parts to brew an amazing cup of coffee.<br>There are two plastic cylinders here.<br>Fit the rubber seal of the smaller cylinder into the end opposite the hexagonal flange of the larger cylinder.<br>Place coffee grounds into the larger cylinder.<br>Thread the grate firmly onto the open edge of the cylinder to seal the cylinder on all sides.<br>Place a filter into the black plastic grate.<br>Pour in the hot water.<br>Flip the whole assembly over your coffee cup.<br>Don't use a fragile cup or it may break.<br>Gently press the top of the assembly to press the small cylinder into the larger one.<br>Try and shoot for about 20 seconds to compress the cylinder completely.<br>Unscrew the grate and compress the cylinder completely to expel the spent grounds into the trash.<br>Now you're ready to rinse and reload for another cup.","url":"https://recipe.bluelayer.org/recipe/45606/aeropress-coffee"},{"id":"45603","title":"Amazing (Vegan) Brownies!","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix dry ingredients (flour, sugar, salt, cocoa, baking powder).<br>Mix wet ingredients (water, oil, vanilla).<br>Mix together, 50 strokes, or until well blended.<br>Fold in nuts and chocolate chips.<br>Spread mixture into a greased 13x9\" pan.<br>Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.","url":"https://recipe.bluelayer.org/recipe/45603/amazing-vegan-brownies"},{"id":"45601","title":"Athenas Special Snowballs","ingredients":"butter, without salt<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Start by making a batch of rice krispie treats using the following classic recipe: Melt the butter and marshmallows together in a large microwaveable bowl in 30 second intervals, stirring in between each interval.<br>Add the Rice Krispies and mix well.<br>To make the snowballs: Using your hands, roll spoonfuls of the Rice Krispie treat mixture into various sized balls.<br>Melt the dipping chocolate according to the packages directions.<br>Dip the Rice Krispie balls into the melted chocolate and place on a cookie sheet covered in wax paper.<br>(You might find it necessary to freeze the balls for about 10-15 minutes if they are too soft to dip in the chocolate.)<br>Once all of the balls have been dipped in chocolate, place in the freezer for about 30 minutes to allow the chocolate to harden.<br>Before serving, sprinkle with powdered sugar to resemble snow.<br>Can also be used with white dipping chocolate.<br>*If using the full Rice Krispie treat recipe, you will probably need two 7-ounce tubs of the Bakers Dipping Chocolate.<br>If cutting the recipe in half, one tub should be sufficient.","url":"https://recipe.bluelayer.org/recipe/45601/athenas-special-snowballs"},{"id":"45600","title":"Easy Layered Buckeyes","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter.<br>Add peanut butter.<br>Stir.<br>Remove from heat.<br>Add powdered sugar a little at a time, stirring in until smooth.<br>Press into 8 x 8 inch pan.<br>Melt chocolate chips in microwave oven on high, stirring after 1 minute and checking every 30 seconds thereafter.<br>Stir well and spread on top of peanut butter mixture.<br>Let stand to cool or chill.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/45600/easy-layered-buckeyes"},{"id":"45599","title":"English Toffee with Almonds","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"First, generously spray a cookie sheet with nonstick spray, set aside.<br>Process the almonds to a medium crush for topping, set aside.<br>In a medium saucepan, combine butter, sugar and water.<br>Cook and occasionally stir over medium heat to 300 degrees F. This should take about 25 minutes or so.<br>Use a candy thermometer!<br>(Note: Be careful not to leave the stove after the candy reaches 250 degrees F or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)<br>As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.<br>It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.<br>When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips.<br>Let the chips soften on the hot toffee and spread them with a spatula to cover.<br>Immediately sprinkle the crushed almonds on the wet chocolate.<br>Chill and break into manageable pieces.<br>Enjoy mes amis!","url":"https://recipe.bluelayer.org/recipe/45599/english-toffee-with-almonds"},{"id":"45592","title":"Bittersweet Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>salt, table","directions":"In a medium saucepan, combine the heavy cream with the sugar and corn syrup and cook over low heat, stirring, just until the sugar dissolves.<br>Bring to a boil, then remove from the heat.<br>Add the chocolate and let stand for 3 minutes.<br>Add the vanilla and salt and stir the sauce until smooth.","url":"https://recipe.bluelayer.org/recipe/45592/bittersweet-chocolate-sauce"},{"id":"45547","title":"Chocolate Raspberry Streusel Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 F.<br>Combine flour, oats, sugars, baking powder and salt in large bowl.<br>Cut in butter with pastry blender or two knives until mixture is crumbly.<br>Reserve 1 cup oat mixture for streusel.<br>Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan.<br>Bake for 10 minutes.<br>Transfer to wire rack.<br>Spread preserves evenly over hot crust to within 1/2 inch of edges.<br>Sprinkle evenly with 1 cup morsels.<br>Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.<br>Bake for 30 to 35 minutes or until golden brown.<br>Cool completely in pan on wire rack.<br>Drizzle with melted chocolate, if desired.<br>Let chocolate set before cutting into squares.<br>Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/45547/chocolate-raspberry-streusel-squares"},{"id":"45541","title":"Vegan Peanut Butter Chocolate Muffin","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>peanut butter, smooth style, without salt<br>soymilk, original and vanilla, unfortified<br>water, bottled, generic","directions":"Preheat oven to 400 F, 200C Spray or line 10 muffin cups.<br>Combine all dry ingredients in a large bowl.<br>Heat the soy milk and peanut butter in a sauce pan until the peanut butter is completely melted - stirring constantly to prevent burning.<br>Pour the liquid ingredients into the dry ingredients and stir until just combined.<br>Spoon into prepared muffin cups.<br>These won't rise like regular muffins because of the lack of egg.<br>So make the muffins as nice and rounded as you can when filling the cups.<br>Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45541/vegan-peanut-butter-chocolate-muffin"},{"id":"45516","title":"Two Minute Popcorn Fusion","ingredients":"snacks, popcorn, air-popped (unsalted)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place popped popcorn, cereal and nuts in a large bowl.<br>Heat frosting in small saucepan until melted or place frosting in 2 cup microwavable container instead of melting it on the stove and microwave on HIGH for 30 seconds or until frosting has melted.<br>Pour over popcorn mixture; toss to coat well.<br>Spread on wax paper-lined baking sheet to cool.<br>Makes about 1-1/2 quarts.","url":"https://recipe.bluelayer.org/recipe/45516/two-minute-popcorn-fusion"},{"id":"45511","title":"Chocolate Coated Marshmallows","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>nuts, pecans","directions":"Melt chocolate, peanut butter and butter.<br>Add nuts.<br>Dip large marshamallows into chocolate.<br>Put on saran wrap covered cookie sheet and freeze til firm.","url":"https://recipe.bluelayer.org/recipe/45511/chocolate-coated-marshmallows"},{"id":"45510","title":"Mayan Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.<br>Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes.<br>Slowly pour over the mixture in the mug, stirring with a small whisk as you pour.<br>Enjoy immediately.","url":"https://recipe.bluelayer.org/recipe/45510/mayan-hot-chocolate"},{"id":"45486","title":"The Heart Healthiest Chocolate Chip Cookies","ingredients":"oil, canola<br>nuts, walnuts, english<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Coat 2 baking sheets with cooking spray, or line with parchment paper.<br>Blend walnuts in food processor 30 seconds, or until ground into a fine meal.<br>Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally.<br>Transfer to bowl.<br>Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil.<br>Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.<br>Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl.<br>Stir oat flour mixture into walnut mixture.<br>Cool 10 minutes.<br>Fold in oats, then chocolate chips.<br>Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets.<br>Flatten cookies with bottom of drinking glass dipped in water.<br>Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry.<br>Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/45486/the-heart-healthiest-chocolate-chip-cookies"},{"id":"45481","title":"Chocolate Butter Cookie Dough","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate","directions":"Follow the master butter cookie recipe.<br>Add both of the melted chocolate after sugar has been creamed with butter.<br>Suggested cookies:<br>Pinwheels with butter cookie dough; classic cut-outs garnished with icing ir melted white chocolate; Linzer cookies filled with blueberry, raspberry or apricot jams; crescents coated with sugar.","url":"https://recipe.bluelayer.org/recipe/45481/chocolate-butter-cookie-dough"},{"id":"45475","title":"Hot Chocolate","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk sugar, cocoa, water and salt together over medium heat for 1-2 minutes.<br>Add milk and heat until warm.","url":"https://recipe.bluelayer.org/recipe/45475/hot-chocolate"},{"id":"45472","title":"Fourth of July Red White and Blue Fudge!!!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>cranberries, dried, sweetened<br>blueberries, raw<br>orange juice, raw","directions":"Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.<br>Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.<br>Add almonds, blueberries, cranberries and orange peel; stir until well blended.<br>Spread chocolate mixture into prepared pan.<br>Refrigerate 2 hours or until firm.<br>Lift fudge from pan, using foil handles.<br>Cut into 48 pieces.<br>Store in tightly covered container in refrigerator up to 3 weeks.<br>(Do not freeze.<br>).","url":"https://recipe.bluelayer.org/recipe/45472/fourth-of-july-red-white-and-blue-fudge"},{"id":"45467","title":"Chocolate Caliente - Spanish Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch","directions":"Pour the milk into a medium saucepan and add the cornstarch.<br>Whisk to dissolve the cornstarch.<br>Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.<br>Add the chocolate immediately and begin stirring until the chocolate is completely melted.<br>If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.<br>Place the pan back on the stove on medium low heat, stirring slowly, but constantly.<br>(Do not cook the mixture over high heat because it may cause lumping.)<br>Taste the chocolate for sweetness and add more sugar if necessary.<br>The mixture should thicken quickly.<br>As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin.<br>Ladle immediately into cups and serve piping hot.<br>Note: Be sure to use a clean spoon every time you taste the chocolate.<br>Enzymes from your mouth can cause a thickened cornstarch mixture to thin.","url":"https://recipe.bluelayer.org/recipe/45467/chocolate-caliente-spanish-hot-chocolate"},{"id":"45465","title":"Pistachio-Cranberry-Candied Orange Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>cranberries, dried, sweetened<br>orange juice, raw","directions":"Line a baking sheet with foil, shiny-side up; smooth out the creases.<br>Make sure all your tools are dry.<br>Chop the white chocolate into 1/2-inch pieces with a large knife.<br>Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.<br>Microwave 30 seconds, then stir with a rubber spatula.<br>Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.<br>Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.<br>Don't worry if there are a few small unmelted pieces.<br>Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.<br>Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures.<br>Let the bark harden completely at room temperature, about 1 hour.<br>(If the room is warm, you may need to freeze the bark for a few minutes.)<br>Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.<br>Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/45465/pistachio-cranberry-candied-orange-bark"},{"id":"45456","title":"White Chocolate Peanut Butter Snowballs","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Line cookie sheet with aluminum foil.<br>Using mixer, beat peanut butter and butter until smooth and creamy.<br>Add powdered sugar 1/2 cup at a time until smooth.<br>Roll mixture into 1 inch balls with damp hands.<br>Place balls onto aluminum foil and place in freezer for 30 minutes until firm.<br>Melt white chocolate chips and oil in double broiler.<br>Remove from heat.<br>Dip balls in chocolate until completely covered.<br>Place balls onto wax paper and refrigerate for 30 minutes until firm.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/45456/white-chocolate-peanut-butter-snowballs"},{"id":"45455","title":"Raw Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>chocolate, dark, 70-85% cacao solids<br>water, bottled, generic<br>syrup, maple, canadian<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>syrup, maple, canadian<br>chocolate, dark, 70-85% cacao solids<br>vanilla extract<br>salt, table","directions":"To Make the Chocolate Chips:<br>Place all ingredients in Vita-Mix and blend until smooth.<br>Place in piping bag and pipe chocolate chips onto Teflex sheet.<br>Dehydrate overnight at 118 degrees.<br>Keep in refrigerator in a sealed container until ready to use.<br>To Make the Cookies:<br>Mix all ingredients except chocolate chips in a medium-sized bowl by hand.<br>Stir in 1 cup chocolate chips.<br>Form into 3-inch cookies and press a few extra chocolate chips into the top of each cookie.<br>Dehydrate (see Notes) on screens overnight at 118 degrees.","url":"https://recipe.bluelayer.org/recipe/45455/raw-chocolate-chip-cookies"},{"id":"45452","title":"Dessert Pizza Shells","ingredients":"leavening agents, yeast, baker's, active dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>honey<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic","directions":"Dissolve the yeast and the skim milk powder in the water.<br>Add the sugar or honey and stir well to dissolve.<br>Let this sit for about 10 minutes.<br>Add the apple juice and combine well.<br>Put all of the flour in a large mixing bowl.<br>Add the salt and combine.<br>Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough.<br>Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.<br>Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight).<br>Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight.<br>Go with a dough shell that is at least 18 inch thick.<br>Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings.<br>The pizza shell should like like a pie or tart shell.<br>Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.<br>Bake it completely.<br>This baked crust will then be ready to take various toppings.<br>In a few situations you might want to only par -bake the crust -- when doing a baked apple pizza, for example.<br>Toppings: Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese.<br>Fruits: Just about any fruit will work.<br>Using fresh fruit will control the moisture.<br>Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.<br>Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.<br>Crushed or ground amaretto cookies make a great topping over cheese and fruit.<br>Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor.<br>A dusting of confectioners' sugar looks good and goes a long way in the taste department.<br>Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.","url":"https://recipe.bluelayer.org/recipe/45452/dessert-pizza-shells"},{"id":"45445","title":"Hot Cocoa","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Hot---Put milk in an stove-safe container.<br>Warm the milk and add the chocolate syrup and stir.<br>Serve.<br>Cold---Put milkin a cup and stir with chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/45445/hot-cocoa"},{"id":"45444","title":"Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>goji berries, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, chia seeds, dried<br>salt, table","directions":"Line a large rimmed baking sheet with parchment paper and clear a space for it in your fridge.<br>Melt the chocolate either in the top of a double boiler (with simmering water in the bottom) or in the microwave (use 20 second intervals and stir after each one).<br>Pour the melted chocolate onto the parchment paper and spread with a spatula to form an even layer.<br>Sprinkle the melted chocolate with the remaining ingredients.<br>Refrigerate until the chocolate has hardened, about 2 hours.<br>Break into rustic chunks and store in an airtight container in the fridge for healthy snacking.","url":"https://recipe.bluelayer.org/recipe/45444/dark-chocolate-beauty-bark-with-chia-seeds-pepitas-and-goji-berries"},{"id":"45437","title":"Chocolate Peanut Butter Rice Krispy Balls","ingredients":"peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a double boiler over low heat melt chocolate and set aside.<br>In a medium sized bowl combine all other ingredients.<br>Blend well until mixture forms a dough.<br>Roll into 1-inch balls.<br>Using a toothpick or fork, dip the balls into the melted chocolate until well coated.<br>Place onto a cookie sheet lined with wax paper or parchment.<br>Refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45437/chocolate-peanut-butter-rice-krispy-balls"},{"id":"45432","title":"Perfect Crispy Rice Cereal Treats (Fruit Flavored)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>candies, marshmallows<br>butter, without salt","directions":"Take a pan or baking dish approximately 13x 9 x2 inch size.<br>Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.<br>Spray inside pan (including lining) with non-fat cooking spray.<br>Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.<br>Add half of the marshmallows and stir constantly over LOW HEAT to melt them.<br>Be careful not to let them stick or burn to the bottom of the pan.<br>It is essential that you do not rush this step!<br>Remove the pan from the heat.<br>Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.<br>Stir gently but quickly with buttered or silicone spatula.<br>Pour crispy rice mixture into prepared pan.<br>Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).<br>Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).<br>Turn treats out of pan, peel off foil/paper and cut into squares.<br>Store in an airtight container.<br>TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.<br>Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.<br>Tip To speed up cooling place in freezer 15 minutes.<br>Tip: Will last 2 days at room temperature or 6 weeks in the freezer.","url":"https://recipe.bluelayer.org/recipe/45432/perfect-crispy-rice-cereal-treats-fruit-flavored"},{"id":"45429","title":"Chocolate Christmas Cookies (No-Bake)","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>vanilla extract<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, marshmallows","directions":"Line cookie sheet with parchment paper and set aside.<br>Place sugar, milk, cocoa powder and butter into a large heavy saucepan.<br>Stir over medium heat until well combined.<br>Turn heat to high and boil rapidly for 1 minute and take off heat.<br>Add vanilla, rolled oats, coconut and marshmallows.<br>Stir until marshmallows are melted.<br>Drop using a tablespoon on cookie sheet rough shaped into round cookies.<br>Chill in refrigerator for at least 1 hour, remove from sheet and store them back in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/45429/chocolate-christmas-cookies-no-bake"},{"id":"45416","title":"Trail Mix I","ingredients":"nuts, almonds<br>raisins, seeded<br>mini semi-sweet chocolate baking chips,","directions":"Combine almonds, raisins and chocolate chips for a tasty trail mix.","url":"https://recipe.bluelayer.org/recipe/45416/trail-mix-i"},{"id":"45408","title":"Chocolate Hazelnut and Cherry Bark","ingredients":"nuts, hazelnuts or filberts<br>cherries, sweet, raw<br>spices, ginger, ground<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350.<br>Arrange hazelnuts on a baking sheet.<br>Bake for 20 minutes, stirring once halfway through cooking.<br>Turn nuts out onto a towel.<br>Roll up towel, rub off skins.<br>Chop nuts Coarsely.<br>Mix together nuts, cherries, and ginger in a medium bowl.<br>Add chocolate in a microwave-safe measuring cup.<br>Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.<br>(Or use double boiler to melt the chocolate)<br>Stir into nut mixture, stirring just until combined.<br>Spread mixture evenly on a baking sheet lined with foil papper, freeze at least 1 hour.<br>Break into unevenly pieces.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/45408/chocolate-hazelnut-and-cherry-bark"},{"id":"45399","title":"Chocolate Chip Cookie Dough Balls","ingredients":"nuts, cashew nuts, raw<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>butter, without salt<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,","directions":"In a powerful food processor add cashews and process until the consistency of peanut butter.<br>You may have to scrape down the sides of the bowl a few times.<br>Add maple syrup, stevia, vanilla extract, butter extract and salt.<br>Process until combined.<br>Add cashew mixture into a bowl and stir in flour, until incorporated.<br>Stir in chocolate chips.<br>Roll dough into little balls and place on a parchment lined plate or cookie sheet.<br>Place plate in the freezer or refrigerator until firm.<br>Once dough is firm place in a freezer safe baggie and store in a freezer for up to 3 months or store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/45399/chocolate-chip-cookie-dough-balls"},{"id":"45396","title":"Sicilian Chocolate Gelato","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch","directions":"In medium saucepan bring 2 cups of the milk to a simmer.<br>Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.<br>Scrape the cocoa mixture into the hot milk.<br>Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.<br>Stir and cook for a minute longer.<br>Strain through a fine wire-mesh strainer into a clean bowl and cool.<br>Cover the surface of the mixture with plastic wrap and chill overnight.<br>(You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).<br>TO MAKE GELATO: Freeze according to the instructions with your ice cream maker.<br>The mixture is thick to begin with and may take less time than average in the ice cream maker.<br>Makes one scant quart ice cream.<br>TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set.<br>These will have a slightly icy texture.<br>(If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds.<br>Place in the freezer overnight to set.<br>).<br>TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer.<br>In about an hour, the liquid will begin to freeze along the sides of the pan.<br>Using a fork, scrape the ice towards the center of the pan.<br>Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.","url":"https://recipe.bluelayer.org/recipe/45396/sicilian-chocolate-gelato"},{"id":"45384","title":"Strawberry Blonde (Adult Beverage)","ingredients":"chocolate, dark, 70-85% cacao solids<br>beverages, carbonated, cola, regular<br>cream, whipped, cream topping, pressurized<br>syrups, grenadine","directions":"Mix creme de cacao and cola in tall glass, place ice in glass (helps support the cream).<br>Float cream on top of cola mixture.<br>Add a splash of grenadine.","url":"https://recipe.bluelayer.org/recipe/45384/strawberry-blonde-adult-beverage"},{"id":"45381","title":"Chocolate Angel Food Cake","ingredients":"sugars, powdered<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>egg, white, raw, fresh<br>salt, table<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>vanilla extract","directions":"Preheat oven to 350 degrees F (165 degrees C).<br>In a medium bowl, mix confectioners sugar, cake flour, and cocoa.<br>Sift together 2 times, and set aside.<br>In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff.<br>Fold in white sugar 2 tablespoons at a time while continuing to mix.<br>Fold in flour mixture, a little at a time, until fully incorporated.<br>Stir in vanilla.<br>Pour into a 10 inch tube pan.<br>Bake at 350 degrees F (165 degrees C) for 45 minutes to an hour, or until cake springs back when touched.<br>(Cake top will be dry and cracked when done).<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/45381/chocolate-angel-food-cake"},{"id":"45380","title":"Oatmeal cookies with nuts & chocolate","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>oats<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Put flour, baking powder, salt, brown sugar, oatmeal, nuts, chocolate and vanilla sugar in a bowl<br>Add the water and oil and mix it all together thoroughly<br>form the cookies and place them on a baking plate with 5 cm between each<br>Bake in oven at 347F for 10 minutes or until they become light brown<br>Take out and let them cool for about 5-10 minutes","url":"https://recipe.bluelayer.org/recipe/45380/oatmeal-cookies-with-nuts-chocolate"},{"id":"45376","title":"Mondian","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, pistachio nuts, raw<br>apricots, dried, sulfured, uncooked<br>cranberries, dried, sweetened<br>nuts, hazelnuts or filberts","directions":"Temper the chocolate.<br>Place in a pastry bag with a small round tip.<br>Pipe 1-inch rounds onto parchment paper.<br>Arrange the dried fruits and nuts on top, about one of each per candy.<br>Let set.<br>Store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/45376/mondian"},{"id":"45369","title":"Chocolate Cherry Muffins (Everything-Free, Low-Cal and Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oat bran, raw<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>vanilla extract<br>salt, table<br>cherries, sweet, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Combine the first seven ingredients (flour through salt) in a bowl and mix to combine.<br>Add the remaining ingredients, minus the chocolate chips, and stir until just moistened.<br>Spoon batter into paper-lined muffin tins.<br>Sprinkle some chocolate chips on the top of each muffin.<br>Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45369/chocolate-cherry-muffins-everything-free-low-cal-and-vegan"},{"id":"45363","title":"Chocolate Milkshake","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients in a blender and blend until smooth.<br>Pour into a serving glass and enjoy.","url":"https://recipe.bluelayer.org/recipe/45363/chocolate-milkshake"},{"id":"45345","title":"Basic Dark Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>vanilla extract","directions":"Place the chopped chocolate in a large heatproof mixing bowl and set aside.<br>Heat the heavy cream in a saucepan over medium heat until it is just about to boil.<br>Pour it evenly over the chopped chocolate and let the chocolate begin to melt.<br>Let it sit for 2 minutes.<br>(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)<br>Mix the cream and chocolate together with a rubber spatula or a whisk, working out any lumps of chocolate so that they are fully melted.<br>Add the butter and vanilla and continue to stir.<br>If the chocolate or butter stops melting before all the lumps have dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.<br>Set the ganache aside and let it cool before using.<br>The ganache should be about the consistency of smooth peanut butter when its ready to ice a cake.<br>For cakes: Cool the ganache almost to room temperature.<br>Place the cake on a wire rack set over parchment or waxed paper (to catch any ganache that may drip), and ice the cake as you would with traditional icing (see Icing a Cake, page 14).<br>If the ganache sets before you finish icing the cake, reheat it over a double boiler, then bring it down to room temperature again to finish the cake.<br>For cupcakes: Cool the ganache to room temperature and fill a pastry bag fitted with a large star tip.<br>Ice the cupcakes as you would with traditional icing (see Filling a Pastry Bag and Piping, page 11).<br>If the ganache stiffens, warm it between the palms of your hands or place it near a heated oven until it becomes pliant again.<br>For cookies: The ganache can be used when its still warm, as long as its firm enough not to drip off the edges of the cookies.<br>Fill a pastry bag and cut a small hole (no tip necessary), then pipe about 1 teaspoon onto each cookie (see Sandwich Cookies, page 58).<br>For truffles: While it is still warm, pour the ganache into a prepared 8-inch square baking pan as directed in the recipe for Double Chocolate Truffles (page 172).<br>For ice cream: Spoon warm ganache over your favorite ice cream and serve immediately.<br>The ganache can be kept in a heatproof airtight container in the refrigerator for up to 2 weeks or frozen for up to 8 weeks.<br>To reheat, place the container in a pan of simmering water, so that the water comes about halfway to three-quarters of the way up the sides of the container.<br>Heat it until the sides have melted, then transfer it to a bowl and melt it fully over a double boiler.<br>The main pitfall in preparing ganache is its tendency to break, whereby the cocoa butter fats pull away from the rest of the mixture and refuse to emulsify.<br>A broken ganache will result in congealed fat separated from the chocolate when it sets, a problem that is both unattractive and unpalatable.<br>Breaking is more common with milk or white chocolate ganaches, which have a much higher percentage of cocoa butter content than dark chocolates.<br>The easiest way to fix a broken ganache is to take half your ganache and reheat it over a double boiler until it is liquefied.<br>Take the other half and put it in the refrigerator, so that the separated fat solidifies.<br>Then mix the two halves together, stirring vigorously.<br>The warm ganache will remelt the fat in the cooler ganache, and the stirring action should help it emulsify with the cream and chocolate.","url":"https://recipe.bluelayer.org/recipe/45345/basic-dark-chocolate-ganache"},{"id":"45338","title":"Whipped Cream Frosting","ingredients":"cream, fluid, heavy whipping<br>vanilla extract<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract<br>sugars, granulated<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.<br>Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.<br>When chilled, beat the mixture until stiff peaks form.<br>For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve.<br>Beat the mixture until stiff peaks form.","url":"https://recipe.bluelayer.org/recipe/45338/whipped-cream-frosting"},{"id":"45329","title":"Fiber One Chocolate Haystacks","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).<br>Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz).<br>Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper.<br>Refrigerate until set (about 1/2 hour).<br>Can freeze portions until ready to eat.","url":"https://recipe.bluelayer.org/recipe/45329/fiber-one-chocolate-haystacks"},{"id":"45301","title":"Peppermint Patties","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.<br>Smash clumps of coconut oil against side of bowl until mixture is smooth.<br>Freeze mixture for a few minutes until it starts to harden, then remove from freezer.<br>Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate.<br>Place plate in freezer to firm up mint balls; when firm, remove from freezer.<br>Squish balls down into flat little patties on parchment paper.<br>Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove).<br>Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze).","url":"https://recipe.bluelayer.org/recipe/45301/peppermint-patties"},{"id":"45299","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english<br>syrup, maple, canadian<br>sugars, granulated<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325F.<br>Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.<br>Remove from the oven and cool to room temperature.<br>Heat the maple syrup in a 1-1/2-quart saucepan over medium-high heat.<br>When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon.<br>Remove the very hot syrup from the heat.<br>Immediately add the walnuts to the syrup and stir to combine.<br>Transfer the glazed walnuts to a baking sheet with sides.<br>Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.<br>Set aside.<br>Place the sugar and lemon juice in a 3-quart saucepan.<br>Stir with a whisk to combine (the sugar will resemble moist sand).<br>Caramelize the sugar by heating for 10 to 10-1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquifies, then light brown as it caramelizes).<br>Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.<br>Immediately and carefully pour the caramelized mixture over thewalnuts, covering all the nuts.<br>Allow to harden at room temperature for at least 30 minutes.<br>Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting.<br>Use a sharp serrated slicer to cut (usea sawing motion) the praline into desired size pieces.<br>Store the praline in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/45299/chocolate-maple-walnut-praline"},{"id":"45273","title":"Milk Chocolate Peanut Butter Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>cream, fluid, heavy whipping<br>oil, corn, peanut, and olive","directions":"Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl.<br>Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes).<br>Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.<br>Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have \"Milk Chocolate Peanut Butter Mousse\".","url":"https://recipe.bluelayer.org/recipe/45273/milk-chocolate-peanut-butter-mousse"},{"id":"45267","title":"Chocolate Hazelnut Pyramids","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, hazelnuts or filberts","directions":"Line a baking sheet with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530) and hold it at the correct temperature over a pan of water that is 2F warmer than the chocolate.<br>If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.<br>Stir the hazelnuts into the chocolate, coating them completely.<br>Using a spoon, lift out 3 or 4 hazelnuts.<br>Let the nuts drop gently from the spoon onto the baking sheet to form a pyramid.<br>Use 2 or 3 nuts to form the base of the pyramid and balance the remaining hazelnut on top.<br>When all the pyramids are formed, let them set up at room temperature, or chill them in the refrigerator for 15 minutes.<br>Place each pyramid in a paper candy cup.<br>Store the pyramids between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.<br>They are best served at room temperature.<br>Substitute white or milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/45267/chocolate-hazelnut-pyramids"},{"id":"45260","title":"The Best No Bake Chocolate Oatmeal Cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>vanilla extract<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, marshmallows","directions":"Add milk and butter to a medium or large sauce pan and heat over medium heat until butter is melted.<br>Add sugar and cocoa powder and stir until well blended.<br>Turn heat to high and boil for 3 minutes.<br>Take off of heat and add marshmallows.<br>Once marshmallows are well blended, add vanilla.<br>Add coconut and oats and mix well.","url":"https://recipe.bluelayer.org/recipe/45260/the-best-no-bake-chocolate-oatmeal-cookies"},{"id":"45239","title":"Frosty Noggin","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>eggnog<br>ice creams, vanilla","directions":"Combine all ingredients in a blender.<br>Blend until smooth.<br>Pour into a parfait glass and top with whipped cream, if desired.<br>This can also be garnished with a few drops of green creme de menthe and a rolled cookie.","url":"https://recipe.bluelayer.org/recipe/45239/frosty-noggin"},{"id":"45218","title":"Peanut Butter Squares","ingredients":"sugars, brown<br>sugars, powdered<br>butter, without salt<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"line a 23 cm square tin with foil or parchment paper.<br>Stir all ingredients for the base together until smooth.<br>You can use the paddle attachment to a mixer but a bowl and wooden spoon work just as well.<br>(some of the sugar will remain lumpy).<br>Press the sandy mixture into the bottom of the tin as tight as possible and make the top as even as possible.<br>To make the topping melt the chocolate and butter together and spread on the base.<br>Put in the fridge to set.<br>When the chocolate is hardened cut into small squares.","url":"https://recipe.bluelayer.org/recipe/45218/peanut-butter-squares"},{"id":"45204","title":"4 Ingredient Chocolate Raspberry Ice Cream","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>raspberries, raw","directions":"Whisk together cream, cocoa powder, and sugar in a large saucepan.<br>Heat (whisking constantly) until it comes to a full rolling boil.<br>Remove from heat and add raspberries.<br>Cover and let stand 10-15 minutes.<br>Puree the mixture in a blender or a food processor until smooth.<br>Press mixture through a mesh sieve into a bowl.<br>Chill the mixture in the refrigerator overnight.<br>The next day, freeze in an ice cream maker according the manufacturers instructions.<br>(Mine took 15-20 minutes in a pre-frozen bowl.)<br>Dont forget to transfer to an airtight container after done on the machine and store in the freezer for an additional hour or two for optimal texture.<br>Enjoy!<br>Makes 3 cups.","url":"https://recipe.bluelayer.org/recipe/45204/4-ingredient-chocolate-raspberry-ice-cream"},{"id":"45203","title":"Simple Sour Cream Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured","directions":"Heat the chocolate chips in a bowl over hot water until melted.<br>Remove from heat and beat in sour cream.<br>Easy!<br>Use for on cakes, cookies, muffins or whatever you fancy.","url":"https://recipe.bluelayer.org/recipe/45203/simple-sour-cream-chocolate-frosting"},{"id":"45200","title":"Easy Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400 degrees F. Grease a 9-inch round pan.<br>Combine dry ingredients.<br>Combine soy milk and oil and add to dry ingredients.<br>Mix well.<br>Pour into prepared pan.<br>Bake about 30-35 minutes (until a wooden pick inserted in the middle comes out clean.<br>).<br>Cool in pan on wire rack for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45200/easy-chocolate-cake"},{"id":"45195","title":"Chewy Granola Bars","ingredients":"sugars, brown<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>butter, without salt<br>vanilla extract<br>oats<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla.<br>Stir in the oats, sunflower kernels, raisins, and wheat germ and sesame seeds if desired.<br>fold in the chocolate chips.<br>Press into a 9x13 cake pan sprayed with cooking spray.<br>Bake at 350 degrees for 20 to 25 minutes or until set and the adges are browned.<br>cool completely and cut into bars.<br>Yield 2 dozen bars.","url":"https://recipe.bluelayer.org/recipe/45195/chewy-granola-bars"},{"id":"45193","title":"Heavenly Chocolate Ganache","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Scald cream, pour over chocolate.<br>Let sit 1-2 minutes, stir gently until chocolate is melted and glossy.","url":"https://recipe.bluelayer.org/recipe/45193/heavenly-chocolate-ganache"},{"id":"45192","title":"Robin's Chocolate and Vanilla Icings","ingredients":"sugars, powdered<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"Whip butter, chocolate, and vanilla together.<br>Add powdered sugar.<br>Add cream and whip until fully combined.<br>Whip butter and vanilla together.<br>Add powdered sugar.<br>Add cream and whip until fully combined.","url":"https://recipe.bluelayer.org/recipe/45192/robins-chocolate-and-vanilla-icings"},{"id":"45190","title":"Cinnamon Candy Corn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>syrups, corn, light<br>spices, cinnamon, ground<br>candies, white chocolate","directions":"Keep popped popcorn warm in 250 degree oven.<br>In a medium saucepan melt butter.<br>Add corn syrup, Red Hots, and 1 tsp cinnamon.<br>Bring to a boil over medium heat.Stir constantly.<br>Boil for 5 minutes.<br>Spray turkey roaster with cooking spray, place warm popped corn in and slowly pour over popped corn, mixing thoroughly.<br>Bake for 1 hour stirring at 15 minute intervals.<br>Cool and store in covered container.","url":"https://recipe.bluelayer.org/recipe/45190/cinnamon-candy-corn"},{"id":"45164","title":"Peanut Butter Oat Balls","ingredients":"oats<br>seeds, flaxseed<br>mini semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract","directions":"Add oats, flax seed meal and mini chocolate chips to a large bowl.<br>Stir to combine.<br>Add peanut butter, honey and vanilla extract.<br>Using a wooden spoon or rubber spatula, stir until thoroughly combined.<br>The mixture will be very thick.<br>Shape the mixture into tablespoon-sized balls.<br>Transfer the balls to an airtight container, separating each layer with wax paper.<br>Store in the refrigerator until ready to eat.","url":"https://recipe.bluelayer.org/recipe/45164/peanut-butter-oat-balls"},{"id":"45112","title":"Nearly No Fat Fudge Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>yogurt, vanilla, non-fat<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic","directions":"Preheat oven to 350F (180C) degree.<br>Mix chocolate, yogurt ad sugar.<br>Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined.<br>Add water and stir until mixture comes together.<br>Pour into parchment lined 8*8 inch pan.<br>Bake for 20 to 25 minutes, or until a wood stick inserted comes out clean.<br>Cool completely and cut into 12 squares.","url":"https://recipe.bluelayer.org/recipe/45112/nearly-no-fat-fudge-brownies"},{"id":"45102","title":"Apricot Bonbons","ingredients":"apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine apricots, coconut, and milk in a large bowl.<br>Cover and refrigerate at least 4 hours, or overnight.<br>Shape mixture into small balls, place onto wax paper and refrigerate.<br>Melt chocolate over boiling water, stirring frequently.<br>Using forks or toothpicks, dip balls into chocolate.<br>Place on wax paper again and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/45102/apricot-bonbons"},{"id":"45096","title":"Choc Chip Flapjacks","ingredients":"oats<br>syrup, maple, canadian<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"1.measure out the ingredients in separate bowls.<br>2.put the syrup,margerine and brown sugar into one bowl and melt those ingredients in the microwave for 2 to 4 minutes.<br>3.put the measured oats and choc chips into the mixture.<br>4.cook in the oven at 180c for 20 minutes.<br>5.cool slightly for 5 minutes and then cut into slices.","url":"https://recipe.bluelayer.org/recipe/45096/choc-chip-flapjacks"},{"id":"45050","title":"Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Mix peanut butter, honey, and milk together to form very thick mixture.<br>Roll out into small balls about the size of a walnut.<br>Roll in confectioners' sugar.<br>Dip in melted chocolate.<br>Roll in crushed cereal.<br>Place on waxed paper and refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/45050/peanut-butter-balls"},{"id":"45043","title":"Cherry Mash Bars","ingredients":"sugars, granulated<br>butter, without salt<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Line a 8 or 9-inch square pan with wax paper; set aside.<br>Combine first four ingredients in a 1-1/2 or 2-quart saucepan.<br>Boil mixture over medium heat for 5 minutes, stirring occasionally.<br>Stir in marshmallows and cherry chips.<br>Spread in prepared pan.<br>*In a small saucepan over low heat, melt chocolate chips and peanut butter; stir occasionally.<br>Stir in nuts.<br>Spread over cherry layer.<br>**Cool.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/45043/cherry-mash-bars"},{"id":"45039","title":"Almond Bark Candy Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>nuts, almonds","directions":"Heat chocolate till smooth.<br>Add in raisins and almonds.<br>Pour onto wax paper this will be a thin candy.<br>Let cold then break into pcs.","url":"https://recipe.bluelayer.org/recipe/45039/almond-bark-candy-recipe"},{"id":"45037","title":"Graham Cracker Dough","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>salt, table<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>butter, without salt<br>sugars, brown<br>honey<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Put the all-purpose flour, wheat flour, wheat germ, salt, baking soda, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps.<br>Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.<br>Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute.<br>Add the honey and mix until combined.<br>Scrape down the sides and bottom of the bowl using a rubber spatula halfway through mixing to ensure that the ingredients are combined.<br>Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.<br>Repeat with the remaining flour.<br>Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.<br>Empty the dough onto a lightly floured surface and gently push it together.<br>Form it into a flat disk 1 to 2 inches thick.<br>Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes or up to 4 days.<br>Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.<br>If baking immediately, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.<br>Place the dough on a piece of parchment paper or on a lightly floured flat surface.<br>Lightly flour the top of the disk and begin rolling the dough.<br>Lift and rotate the dough between each roll to prevent it from sticking.<br>Repeat the process until the dough is between 1/8 and 1/4 inch thick.<br>Using a paring knife, cut the dough into 2-inch squares and place them about 1/2 inch apart on the prepared pans.<br>To coat, combine the granulated sugar and cinnamon in a small bowl and toss lightly with a fork.<br>Sprinkle the dough with the sugar mixture.<br>Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookies are a dark golden brown color.<br>Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.<br>Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.<br>These graham crackers also taste great when coated in dark chocolate.<br>Simply bake them without sugar and cinnamon on top, then follow the directions to dip the cookies from Chocolate Mint Cookies (page 63) or Dipping in Chocolate (page 17).","url":"https://recipe.bluelayer.org/recipe/45037/graham-cracker-dough"},{"id":"45033","title":"Blueberry Chocolate Chunk Frozen Yogurt","ingredients":"blueberries, raw<br>sugars, granulated<br>vanilla extract<br>cornstarch<br>yogurt, greek, plain, nonfat<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, toss blueberries with sugar and vanilla.<br>Cover with Saran wrap and set aside for 1 hour.<br>Once ready, place saucepan over medium-high heat and add the cornstarch.<br>Stir occasionally until sauce bubbles and mixture thickens.<br>Remove from heat.<br>In a large bowl, combine yogurt and lemon juice.<br>Fold in blueberry sauce and then chocolate.<br>Chill mixture in refrigerator 1 hour or until completely cool.<br>Once chilled, freeze yogurt in an ice cream maker as directed by manufacturers instructions.<br>Store prepared frozen yogurt in freezer until ready to eat.<br>Makes 1 quart.","url":"https://recipe.bluelayer.org/recipe/45033/blueberry-chocolate-chunk-frozen-yogurt"},{"id":"45029","title":"Caramel Toffee Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Base:.<br>Combine all base three ingredients and pat into a 7 x 11 brownie pan.<br>Bake at 350F 20 minutes or until golden.<br>Filling:.<br>Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.<br>Bring to a boil, for five minutes, stirring constantly, as it can burn easily.<br>Remove from heat.<br>Beat with a spoon until it starts to thicken: pour over the baked cooled base.<br>Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.<br>Chill and cut into squares.","url":"https://recipe.bluelayer.org/recipe/45029/caramel-toffee-squares"},{"id":"45023","title":"Low-Fat Chocolate Chip Zucchini Brownies","ingredients":"sugars, granulated<br>oil, canola<br>cream, sour, cultured<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>squash, summer, zucchini, includes skin, raw<br>vanilla extract<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.<br>In a stand mixer, combine sugar, canola oil, sour cream and flour.<br>Mix this together until mixture resembles wet sand.<br>While mixing, on low speed, add cocoa powders, zucchini, vanilla extract, salt and baking soda.<br>Mix until well combined.<br>I had to add a little milk to my batter because it was too dry.<br>Stir in the chocolate chips.<br>Pour brownie batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.<br>Cool on a wire rack.<br>Cut brownies into squares and serve.","url":"https://recipe.bluelayer.org/recipe/45023/low-fat-chocolate-chip-zucchini-brownies"},{"id":"45018","title":"Pistachio Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>salt, table<br>milk, canned, condensed, sweetened<br>cream, whipped, cream topping, pressurized<br>nuts, pistachio nuts, raw<br>nuts, pistachio nuts, raw","directions":"Line an 8x8 baking pan with aluminum foil making sure the foil hangs over the edges of the pan.<br>In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk.<br>Heat over medium heat until melted and smooth, stirring constantly.<br>Add the pudding mix and stir until pudding mix dissolves.<br>Add marshmallow and stir until melted and smooth.<br>Pour mixture into prepared pan.<br>Sprinkle pistachios on top and press down with the palm of your hand.<br>Cover with aluminum foil and refrigerate until set.<br>When ready to serve remove from pan and remove foil.<br>Cut into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/45018/pistachio-fudge"},{"id":"44997","title":"Chocolate Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english","directions":"Melt chocolate in top of double boiler.<br>Mix in milk and stir constantly until quite smooth and thick.<br>Refrigerate about 1 hour.<br>shape into 3/4 inch balls, then roll in nuts.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/44997/chocolate-balls"},{"id":"44987","title":"Chunky Chocolate Biscuit Cake","ingredients":"butter, without salt<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>raisins, seeded<br>nuts, hazelnuts or filberts","directions":"Lightly butter a 2 lb loaf tin.<br>Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.<br>Whiz the biscuits in a food processor to coarsely textured crumbs.<br>Alternatively, pop the biscuits into a plastic bag and use a rolling pin.<br>Stir the crumbs into the melted chocolate mixture, raisins and hazelnuts.<br>Mix well, spoon the mixture into the prepared tin and press down lightly.<br>Refrigerate until firm.<br>This will keep in the fridge for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/44987/chunky-chocolate-biscuit-cake"},{"id":"44985","title":"Church Window Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt margarine and chocolate chips over water (or in microwave) and cool.<br>Pour and mix with marshmallows, nuts and coconut.<br>Pour on wax paper and form into rolls.<br>Refrigerate, remove wax paper, and cut into slices, and serve.","url":"https://recipe.bluelayer.org/recipe/44985/church-window-cookies"},{"id":"44974","title":"Raw Chocolate Ginger & Peanut Butter Truffles","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>sweetener, syrup, agave<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>spices, ginger, ground","directions":"Grind the sunflower seeds, sesame seeds separately.<br>Add to your food processor.<br>Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.<br>Add the rest of the ingredients and process until the dough holds together well.<br>Transfer the dough to a bowl and roll into little balls.<br>I found that I had to squeeze the dough a few times to get it to stick together.<br>Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.<br>Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/44974/raw-chocolate-ginger-peanut-butter-truffles"},{"id":"44951","title":"Turtles","ingredients":"nuts, pecans<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>salt, table<br>candies, semisweet chocolate","directions":"Heat the oven to 325F.<br>Place the pecans on a rimmed baking sheet and roast until browned and fragrant, about 12 minutes.<br>Remove from the oven and set aside to cool; once completely cooled, place the nuts in a gallon-size resealable plastic bag and slightly crush with a rolling pin to make smaller pieces.<br>Set aside.<br>Spray an 8-inch-square baking dish with nonstick cooking spray.<br>Fit with a piece of parchment paper long enough to fit into the bottom of the dish and hang over two opposite sides (creating parchment handles), and set the dish aside.<br>Place the cream, corn syrup, both sugars, and the butter in a medium saucepan over low heat.<br>Stir often until the butter and sugar melt, using a heatproof spatula to scrape down the sides of the pan occasionally.<br>Increase the heat to medium and continue to simmer the mixture until its temperature reads 244F on a digital thermometer, 12 to 15 minutes (be careful-once the sugar hits 240F, the temperature climbs rapidly, so stay on your toes!).<br>If the mixture begins to bubble up to the rim of the pan, remove it from the stovetop for a second to calm the bubbles, give it a stir, and place it back on the burner.<br>Once the caramel reaches 246F, remove it from the heat and stir in the vanilla, salt, and pecans.<br>Pour the mixture into the prepared baking dish and set aside in a cool spot (or refrigerator) for at least 4 hours or overnight.<br>Pour water into a small pot to a depth of 1 inch and simmer.<br>Place the chocolate in a heatproof medium bowl and set it over the simmering water (the bottom of the bowl shouldnt touch the water).<br>Reduce the heat to low and melt the chocolate, stirring often, until its completely smooth.<br>Pour the chocolate into a small bowl or ramekin and set aside until completely cool but still soft enough to dunk the turtles.<br>Run a paring knife around the edges of the baking dish and pop out the caramel block.<br>Move to a cutting board and slice the caramel into squares between 1 1/4 and 1 1/2 inches in size.<br>Place a long sheet of parchment or waxed paper on your work surface.<br>Dip each caramel square halfway into the chocolate, and then place on the paper to set up.<br>After dipping, give the chocolate enough time to set up and harden, about 1 hour.<br>Store the turtles in an airtight container in the refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/44951/turtles"},{"id":"44938","title":"Chocolate Chip Brownie Loaf Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>yogurt, greek, plain, nonfat<br>oil, canola<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"preheat you oven to gas mark 4, line a loaf tin with baking parchment<br>sift all the dry ingredients into a large bowl and make a well in the centre.<br>mix all wet ingredients in another bowl and whisk a little<br>add wet ingredients to dry ingredients usie a spatula to combine until just mixed do not over mix, fold in gently choc chips and pecans if using.<br>put mixture into loaf tin and bake for about 40 minutes, this should be a slightly squidy loaf so stick in a wooden squewer ( i really had to think how to spell squeerer then im sure its wrong every way i look it it nevermind!)<br>if its fudgey give it about naother 5 minutes or if you like it a bit gooey take it out, it will conitnue to cook a bit whilst its cooling.<br>cut into chunks and refuse to share with husband as you are lamenting over waffes.","url":"https://recipe.bluelayer.org/recipe/44938/chocolate-chip-brownie-loaf-cake-vegan"},{"id":"44935","title":"Chocolate-Raspberry Ice Cream","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>raspberries, raw","directions":"Whisk together the cream, cocoa powder, and sugar in a large saucepan.<br>Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).<br>Remove from the heat and add the raspberries.<br>Cover and let stand for 10 minutes.<br>Puree the mixture in a food processor or blender.<br>If you wish, press the mixture through a mesh strainer to remove the seeds.<br>Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/44935/chocolate-raspberry-ice-cream"},{"id":"44929","title":"Peanut Slice With Chocolate Icing","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive<br>butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>water, bottled, generic","directions":"In a bowl, mix the flour, b. sugar, coconut, peanuts and butter together.<br>Mix well.<br>Press into a 15x20 cm tin (greased) and bake for 15-20 minutes (or until cooked).<br>Pour icing over the top while hot and let set.<br>Keep in the tray and slice when cold.<br>To make icing, mix all ingredients in a bowl and stir well to combine.","url":"https://recipe.bluelayer.org/recipe/44929/peanut-slice-with-chocolate-icing"},{"id":"44926","title":"Power Balls","ingredients":"oats<br>peanut butter, smooth style, without salt<br>honey<br>mini semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed","directions":"In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined.<br>Cover and refrigerate for 30 minutes.<br>Line a baking sheet with waxed paper.<br>Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet.<br>Refrigerate for 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/44926/power-balls"},{"id":"44919","title":"Easy Reindeer Food","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the white chocolate - you could use the microwave but I find it smoother and less likely to burn by creating my own double boiler.<br>Simply take a small pot, fill with 2 inches of water and bring to a boil.<br>Take a small stainless steel mixing bowl and place on top of that small pot (the bottom should not touch the water).<br>Place chocolate in the stainless bowl and stir regularly until totally melted.<br>Pour cereal and peanuts into a large mixing bowl.<br>Pour the melted chocolate on top and mix well with a spatula or large spoon.<br>Mix very well to distribute chocolate evenly.<br>Spread the coated mixture onto wax paper to dry/harden.<br>It will take about 2 hours or more to totally dry.<br>I tend to make mine at night and let cool overnight or else you will be tempted to eat it before its 'ready'!<br>When its 'ready', it will be clumped together in large chunks that you will need to break apart into bite sized pieces - or leave in semi large chunks and let people break off what they want to eat.","url":"https://recipe.bluelayer.org/recipe/44919/easy-reindeer-food"},{"id":"44912","title":"Chocolate Cashew Caramel Squares","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, cashew nuts, raw","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.<br>Coat the foil with the butter.<br>Set aside.<br>In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the sugar and the water and cook until the mixture begins to turn a rich golden brown (8 to 10 minutes).<br>Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.<br>In a 1-quart saucepan over medium heat, bring the cream to a boil.<br>Immediately pour the hot cream into the caramel mixture and stir vigorously with a long-handled wooden spoon or heatproof spatula to dissolve any hard spots.<br>Be careful when adding the cream; it will bubble vigorously.<br>Remove the pan from the heat and blend in 1 pound of the chocolate in three stages until the mixture is smooth and creamy, stirring to melt the chocolate.<br>Blend in the chopped cashews.<br>Immediately turn the mixture into the prepared pan and spread it into the corners.<br>Cover the pan with plastic wrap and chill in the refrigerator for 2 hours, or in the freezer for 30 minutes.<br>Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the candy.<br>With a large chefs knife, cut the candy evenly into 1-inch squares.<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the remaining 1 pound chocolate (see pages 2530).<br>Dip a candy square into the tempered chocolate, coating it completely.<br>With a fork or dipper, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.<br>Repeat with the remaining squares.<br>After dipping 4 squares, center a cashew half on each square before the chocolate sets up.<br>Press lightly on the cashew so it will adhere.<br>Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.<br>When the caramel squares are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the caramel squares will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The caramel squares are best eaten at room temperature.<br>Substitute milk chocolate for the bittersweet chocolate.<br>Substitute any nuts for the cashews.","url":"https://recipe.bluelayer.org/recipe/44912/chocolate-cashew-caramel-squares"},{"id":"44905","title":"Iced Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Blend milk and ice in blender on high speed until smooth.<br>Add chocolate; blend well.<br>Pour into glasses.<br>Serve immediately topped with marshmallows.","url":"https://recipe.bluelayer.org/recipe/44905/iced-hot-chocolate"},{"id":"44904","title":"Anzac Slice","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>butter, without salt<br>leavening agents, baking soda<br>water, bottled, generic","directions":"Preheat oven 160 degrees C.Grease and line a 20cm x 30cm baking tin.<br>Combine oats,flour,sugar,choc chips and coconut in a large bowl.<br>Melt the butter and golden syrup over medium low heat in a small saucepan.<br>Combine bicarb and hot water and add to golden syrup mix.<br>Pour golden syrup mix into bowl and mix together well,choc chips will probably melt from heat of golden syrup mix.<br>Press into tin and bake 20-30 min or until cooked through,do not overcook or it will be tough instead of chewy.<br>Cool in tin for 10 min the turn onto wire rack to cool before cutting into squares.<br>Can omit the choc chips.<br>Can melt 300g dark chocolate and pour on top of cooled slice.","url":"https://recipe.bluelayer.org/recipe/44904/anzac-slice"},{"id":"44900","title":"Triple Dipped Pretzels","ingredients":"candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put caramels and milk in a microwave-safe bowl.<br>Microwave on high for 3 minutes, or until melted, stirring after each minute.<br>Pour into a coffee mug, and dip the broken end of each pretzel into the melted caramel, leaving about an inch uncovered.<br>Shake off the excess caramel, and let set on a greased baking sheet.<br>Melt the white chocolate in the microwave on high, stirring every 30 seconds.<br>Pour into another coffee mug.<br>Dip the caramel-coated pretzels into the white chocolate, leaving some of the caramel showing.<br>Place on greased baking sheet.<br>Microwave the chocolate chips on high until melted, stirring after every 30 seconds.<br>Move the pretzels so they are touching on the baking sheet.<br>Drizzle the melted milk chocolate over them and let set.","url":"https://recipe.bluelayer.org/recipe/44900/triple-dipped-pretzels"},{"id":"44899","title":"White Chocolate Almond Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 15x10x1\" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray.<br>In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water.<br>Heat over medium heat to melt butter.<br>Increase heat to med-high and insert candy thermometer.<br>Cook mixture about 12 minutes until golden brown and temp reaches 300F DO NOT STIR.<br>Remove from heat and remove thermometer.<br>Carefully stir in 1c.<br>chopped almonds.<br>Quickly pour toffee onto prepared pan and spread to edges.<br>Let stand in pan on a wire rack for 30mins.<br>Melt half of the chocolate in microwave on High for 45 seconds.<br>Stir to smooth.<br>Spread over top of cooled toffee.<br>Refrigerate 20 minutes until firm.<br>Once bar is firm, flip over onto a piece of wax paper; remove foil.<br>Microwave remaining chocolate on High 45 seconds and stir to smooth.<br>Spread over toffee bar; sprinkle with remaining 1/4c.<br>almonds.<br>Use wax paper to slide toffee bar back onto baking pan.<br>Refrigerate 20 more minutes.<br>Once chocolate is firm, break bar into 2.5\" pieces.<br>Store airtight at room temperature up to 1 month.","url":"https://recipe.bluelayer.org/recipe/44899/white-chocolate-almond-toffee"},{"id":"44893","title":"Hot Chocolate Mix II","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Sift together milk powder, white sugar and cocoa powder.<br>Store in an airtight container.<br>To prepare, stir approximately 2 heaping teaspoons of mix into 1 cup of hot water.","url":"https://recipe.bluelayer.org/recipe/44893/hot-chocolate-mix-ii"},{"id":"44886","title":"Chocolate Peanut Butter Cream Cheese Frosting","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>cream, fluid, heavy whipping","directions":"In the bowl of your electric stand mixer, using the paddle attachment, beat the butter, cream cheese and peanut butter together until very light and creamy, about 2 minutes.<br>Mix in the vanilla extract.<br>Add the cocoa powder and beat until combined.<br>Add the powdered sugar gradually and mix in fully after each addition.<br>(I like to drape a kitchen towel over the stand mixer while doing this, to avoid a cloud of powdered sugar in my kitchenit really does help!)<br>Cream at low speed until well blended and creamy.<br>Pour in the heavy cream and whip until the frosting is light and fluffy.<br>Frost your cake or cupcakes and enjoy!<br>Makes about 4 cups of frosting.","url":"https://recipe.bluelayer.org/recipe/44886/chocolate-peanut-butter-cream-cheese-frosting"},{"id":"44881","title":"Mark's Fave Chocolate Chip Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>egg substitute, powder<br>oil, olive, salad or cooking<br>mini semi-sweet chocolate baking chips,","directions":"Stir all ingredinets together until well combined.<br>Heat a griddle pan to 325-350 degrees F.<br>It is ready when droplets of water\"dance\" on the surface.<br>Pour about 1/3 cup batter slowly onto the griddle for each pancake.<br>Sprinkle some chips on top of each one.<br>Don't turn until pancakes are golden on the bottom, flip and cook other side until deep golden.<br>Repeat with remaining batter and chips.","url":"https://recipe.bluelayer.org/recipe/44881/marks-fave-chocolate-chip-pancakes"},{"id":"44857","title":"Carrabba's Italian Wedding Cake Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Combine the ingredients in a martini shaker full of ice.<br>Shake and serve.","url":"https://recipe.bluelayer.org/recipe/44857/carrabbas-italian-wedding-cake-martini"},{"id":"44854","title":"Sommer's Dark Chocolate Banana Berry Smoothie (With a Tropical T","ingredients":"bananas, raw<br>blueberries, raw<br>soymilk, original and vanilla, unfortified<br>pineapple, raw, all varieties<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place frozen bananas and frozen mixed berries in blender with the soy milk.<br>Blend until smooth and thick, stopping occasionally to scrape down sides.<br>Add yogurt, pineapple chunks, and dark chocolate syrup.<br>Blend until smooth.<br>Note: This turned out slightly thinner than most smoothies.<br>Also, my pineapple chunks were leftover from dinner, which used most of a can of pineapple chunks and the juice, and the leftover pineapple overflowed the 1/2 cup measure by a few chunks.<br>:).","url":"https://recipe.bluelayer.org/recipe/44854/sommers-dark-chocolate-banana-berry-smoothie-with-a-tropical-t"},{"id":"44847","title":"Vegan Chocolate Bran Muffins","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>water, bottled, generic<br>seeds, flaxseed<br>water, bottled, generic<br>oil, olive, salad or cooking<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Put the bran and warm water in a bowl together, let sit 2-3 minutes.<br>Simmer the flaxseed in the 3 tablespoons water until thickened, 1-2 minutes.<br>Blend all ingredients together until well blended.<br>Pour into muffin tins and bake 18-20 minutes.<br>Note: These muffins have great flavor but they have come out pretty moist for me in the past, any suggestions are helpful.","url":"https://recipe.bluelayer.org/recipe/44847/vegan-chocolate-bran-muffins"},{"id":"44838","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"In a large bowl, combine flour, sugar, baking powder, baking soda and salt.<br>Cut in butter until crumbles.<br>Stir in buttermilk , mix until moistened.<br>Turn on floured surface .<br>Add chips and cranberries kneading into dough.<br>Pat into greased 9 in springform pan.<br>Cut into eight wedges,but do not separate.<br>Bake at 400 degrees for 15-20 inutes or until golden brown.<br>I found I had to cook a little longer.<br>Cool 5 minutes.<br>Remove sides and cut into 8 wedges.<br>Yield 8 servings.","url":"https://recipe.bluelayer.org/recipe/44838/cranberry-scones"},{"id":"44821","title":"Scottish Stand-By Dessert","ingredients":"oats<br>sugars, granulated<br>sugars, granulated<br>candies, semisweet chocolate<br>cream, whipped, cream topping, pressurized<br>alcoholic beverage, distilled, whiskey, 86 proof","directions":"Carefully toast oats in a skillet on top of the stove, stirring frequently, until golden.<br>Let cool.<br>Add sugar, vanilla sugar and chopped chocolate to the oats, stir.<br>Whip cream until stiff peaks form; fold in the oat-chocolate mixture.<br>Add whiskey and stir to combine.<br>Divide between dishes and put in the fridge for at least 2 hours.<br>Garnish with extra chopped chocolate.","url":"https://recipe.bluelayer.org/recipe/44821/scottish-stand-by-dessert"},{"id":"44816","title":"Super-Easy! 3 Minutes in the Microwave - Mug Cup Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Mix the flour, cocoa, and sugar.<br>Pour in the vegetable oil and water into the dry ingredients, mix well until all the ingredients are thoroughly combined, and microwave at 500 W for 3 minutes!","url":"https://recipe.bluelayer.org/recipe/44816/super-easy-3-minutes-in-the-microwave-mug-cup-cake"},{"id":"44809","title":"Nourishing Protein Bars","ingredients":"nuts, almonds<br>seeds, flaxseed<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds, flax meal/seeds, dried fruit, shredded coconut, almond/peanut butter and salt in a food processor.<br>Pulse briefly for about 10 seconds.<br>In a small sauce pan, melt coconut oil over very low heat.<br>Remove coconut oil from stove, stir sweeteners and vanilla into oil.<br>Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.<br>Press mixture into an 8 x 8 glass baking dish.<br>Chill in refrigerator for 1 hour, until mixture hardens.<br>In a small saucepan, melt chocolate chips over very low heat, stirring continuously.<br>Spread melted chocolate over bars;<br>return to refrigerator for 30 minutes, until chocolate hardens.<br>Remove from refrigerator, cut into bars and serve.<br>Makes about 12-15 bars.<br>Store in refrigerator or freeze for later enjoyment!","url":"https://recipe.bluelayer.org/recipe/44809/nourishing-protein-bars"},{"id":"44799","title":"Chocolate Powdered Sugar","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"In a small bowl stir together powdered sugar and unsweetened cocoa.<br>Chocolate Powdered Sugar is quite light in color.<br>Dark chocolate cookies show it off best.","url":"https://recipe.bluelayer.org/recipe/44799/chocolate-powdered-sugar"},{"id":"44789","title":"Cinnamon Toast Crunch Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, cinnamon, ground","directions":"Place the chopped white chocolate in a heatproof bowl.<br>In a small sauce pan, heat the cream until it is just about to boil (you should see small bubbles around the edges of the saucepan).<br>Pour the hot cream over the chopped chocolate and stir until its smooth.<br>(If some chocolate remains unmelted, place the bowl over a double boiler until its all melted.)<br>Stir in 4 tablespoons peanut butter until smooth.<br>Cover the bowl with plastic wrap and refrigerate for about 60-90 minutes.<br>Line a surface with wax paper.<br>Using a small melon baller or a teaspoon, scoop out small balls of the ganache.<br>If you need to, roll them lightly with your hands into smooth circles.<br>Place truffles on the wax paper.<br>When all of the truffles are formed, fill a pastry bag fitted with a very small, round tip (I dont know what Wilton number, Im sorry) with the remaining peanut butter.<br>Gently insert the pastry tip into each truffle, squeezing in a little peanut butter.<br>You dont really need very much filling.<br>You just want a little extra hit of peanut butter flavor in each one.<br>If you need to, smooth out the truffle surface after filling.<br>Combine the sugar and cinnamon in a shallow dish.<br>Roll each finished truffle in the cinnamon sugar, then stick a piece of Cinnamon Toast Crunch in the top.<br>Keep the truffles tightly covered and refrigerated.<br>Recipe for ganache adapted from Parsley, Sage, Desserts, and Line Drive and What the Fruitcake.","url":"https://recipe.bluelayer.org/recipe/44789/cinnamon-toast-crunch-truffles"},{"id":"44782","title":"Absolut Wonder","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Rim the glass in lemon juice then in chocolate grated.<br>Pour vodka and liqueur in a shaker cold (maybe with ice, I think it would be colder).<br>Shake, then strain 2 times in a cocktail glass.<br>Let drop a marashino cherry in the bottom of the glass.","url":"https://recipe.bluelayer.org/recipe/44782/absolut-wonder"},{"id":"44765","title":"Martha's Chocolate Fudge","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>syrups, corn, light<br>vanilla extract<br>nuts, walnuts, english","directions":"You will need a candy thermometer.<br>Make your fudge on a dry day.<br>Too much humidity will keep the fudge from setting up properly.<br>Butter an 8-by-8-by-2-inch pan and place it in the fridge.<br>Alternately, use a loaf pan if you want really thick pieces.<br>Sift cocoa powder and sugar into a medium bowl.<br>Prepare an ice bath.<br>I use my sink, filling it with approximately 2\" of water, then adding a bunch of ice.<br>In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.<br>Add chocolate, butter, and corn syrup.<br>Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.<br>Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.<br>Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.<br>Increase heat a bit until the fudge starts to boil.<br>When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.<br>Keep the syrup boiling, being careful that it doesn't boil over.<br>When the candy thermometer registers 236, remove the pan from heat, and place in ice bath for 5 seconds.<br>Transfer pan to a heat-proof surface, and let sit until thermometer registers 110, about 45 minutes.<br>Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up.<br>Depending on the humidity in the air, it could take as much as 10 minutes).<br>Stir in walnuts, if desired.<br>Spread fudge into prepared pan with wooden spoon.<br>Cover with plastic wrap; chill 30-60 minutes.<br>Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/44765/marthas-chocolate-fudge"},{"id":"44759","title":"Almond Lace Rolls Recipe","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cream, fluid, heavy whipping<br>milk, buttermilk, fluid, cultured, lowfat","directions":"* Finely grnd These cookies require precision timing and fast action but the results are worth the trouble.<br>I make them for holidays and special occasions, but they are delicious anytime.<br>Preheat oven to 350.<br>Butter and flour baking sheet.<br>In a small, heavy pan, place all ingredients.<br>Cook over low heat, stirring constantly till butter melts.<br>Drop by teaspoonful: onto baking sheet (don't bake more than six at one time).<br>Bake at 350 for 7-9 min.<br>Cookies should be only slightly brown and still bubbling at the center.<br>Let cold only for a minute or possibly so till the edge is hard sufficient to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels.<br>Roll over the handle of a wooden spoon to get a cylinder shape and let cold till crisp.<br>Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.<br>If cookies get too hard to roll over the spoon handle, place back in the oven for a few moments.<br>Store cookies in an airtight cookie jar or possibly tin.<br>They will keep for a long time, and can be made well ahead of the holiday season.<br>Variations: These cookies also can be left flat-make them smaller if you do which; however, they do not have the flair of the rolled lacy effect.<br>Or possibly roll ends of cooled cookies in melted chocolate.<br>Yield: 2 dozen.","url":"https://recipe.bluelayer.org/recipe/44759/almond-lace-rolls-recipe"},{"id":"44744","title":"Rocky Road Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>nuts, walnuts, english","directions":"Line a 9x13-inch pan with waxed paper, cut to fit.<br>Set aside.<br>Measure chocolate chips into med saucepan.<br>Stir at low heat until melted.<br>Remove from stove, continue stirring until smooth.<br>Stir in peanut butter until evenly blended.<br>In a large bowl, mix marshmallows and nuts.<br>Pour in the chocolate mixture and stir until just combined.<br>Spread into pan and refrigerate until firm.<br>With sharp knife, cut into squares.<br>*Note: Half recipe uses an 8-inch square pan.","url":"https://recipe.bluelayer.org/recipe/44744/rocky-road-squares"},{"id":"44743","title":"Mexican Chocolate Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table","directions":"Sift dry ingredients.<br>Add in: 1 tbsp.<br>white vinegar 1 teaspoon vanilla 1 c. cool water<br>Mix with fork.<br>Put mix in 8 or possibly 9 inch square pan.<br>Bake at 350 degrees for 30 to 35 min.<br>Cold cake before glazing.","url":"https://recipe.bluelayer.org/recipe/44743/mexican-chocolate-cake-recipe"},{"id":"44740","title":"Unknownchef86's Basic Vanilla Ice Cream (With Variations)","ingredients":"cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>vanilla extract<br>salt, table","directions":"Stir basic ingredients together until the sugar dissolves.<br>For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.<br>Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.<br>Unless otherwise stated, flavorings should be added before pre-chilling or freezing.<br>Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.<br>Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.<br>For an added zest, ad 1/8 teaspoon cinnamon.<br>Banana: Mash or puree 1 medium-sized banana.<br>Add to vanilla mixture.<br>Coffee: Add 2 tablespoons instant coffee.<br>Maple Walnut: Reduce sugar to 1/4 cup.<br>Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.<br>Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.<br>Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.<br>Peanut fudge: Follow recipe for chocolate ice cream.<br>Omit cinnamon.<br>Add 1/2 cup peanut butter.<br>Mocha: Follow recipe for chocolate ice cream.<br>Omit cinnamon.<br>Add 2 tablespoons of instant coffee.<br>Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.<br>Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.<br>Add 1 teaspoon rum and a dash of vanilla.<br>If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.<br>Pistachio: Substitute almond extract for the vanilla extract.<br>Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.<br>Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.<br>Peppermint stick: Substitute peppermint extract for vanilla extract.<br>After freezing, stir in 1/4 cup crushed peppermint stick candy.<br>Rum raisin: Omit vanilla extract.<br>Add 1 teaspoon rum extract or 2 tablespoons rum.<br>After freezing, stir in 1/4 cup seedless raisins.<br>Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.<br>Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.<br>Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.<br>Allow mixture to harden before serving.<br>Tutti-frutti: Add 1/4 cup chopped candied fruit.<br>Chocolate almond: Follow the recipe for chocolate ice cream.<br>Substitute 1 teaspoon almond extract for vanilla extract.<br>Omit cinnamon.<br>After freezing, add 1/4 cup toasted sliced or slivered almonds.<br>Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.<br>Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.<br>Cool.<br>Stir butter-nut mixture into ice cream mix before freezing.<br>Chocolate marshmallow: Follow recipe for chocolate ice cream.<br>After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.","url":"https://recipe.bluelayer.org/recipe/44740/unknownchef86s-basic-vanilla-ice-cream-with-variations"},{"id":"44732","title":"Peanut Butter Milkshakes.... Yummers!","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"Put the ingredients in the blender.<br>Blend.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/44732/peanut-butter-milkshakes-yummers"},{"id":"44730","title":"Dark Chocolate Covered Nibs","ingredients":"cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place chocolate chips on a microwave safe plate.<br>Microwave for about 60 to 90 seconds.<br>Stir until smooth.<br>On a piece of foil scatter some nibs.<br>Use a teaspoon to drizzle the chocolate over the nibs to coat them.<br>Set aside for 10 minutes to harden.<br>They will easily pop off the foil.<br>Keep in a sealed contained for up to 3 days - they won't last that long anyways!<br>haha.","url":"https://recipe.bluelayer.org/recipe/44730/dark-chocolate-covered-nibs"},{"id":"44723","title":"Seven Wonders of the World","ingredients":"nuts, almonds<br>nuts, pistachio nuts, raw<br>nuts, hazelnuts or filberts<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>raisins, seeded<br>cranberries, dried, sweetened<br>spices, ginger, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Roast the nuts: Preheat the oven to 350 degrees F. Place a cup of the chopped almonds with 1/4 cup corn syrup in a 2-quart heavy-bottomed saucepan and place over low heat to liquify the corn syrup.<br>You only want to heat the mixture until the corn syrup is thin enough to coat the nuts evenly; this will take 3 to 4 minutes.<br>Remove the saucepan from the heat.<br>Using a large slotted spoon, allow the excess corn syrup to drain as you scoop the coated nuts onto a parchment paper-covered baking sheet.<br>Repeat method with the pistachio and the hazelnuts.<br>Be sure to spread them in an even layer so they will roast evenly in the oven.<br>Bake until they are evenly caramelized, 15 to 20 minutes.<br>To test for doneness, you can also break a nut in half and check to see if it is light brown on the inside.<br>Keep an eye on the nuts because the sugar will burn very soon after it caramelizes.<br>Remove the baking sheet from the oven and place on a wire rack.<br>When the nuts are completely cooled, break apart any that are clustered together.<br>Fill a cornet half full with the tempered bittersweet chocolate.<br>Pipe a chocolate circle 3 1/2 inches in diameter onto a parchment paper-covered baking sheet.<br>If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 3 1/2-inch diameter circle with the back of the spoon.<br>In either case, keep the thickness of the circle as even as possible.<br>Make about 5 circles.<br>Then, create your own design as you top each circle with the nuts and fruits.<br>Work quickly, or the chocolate will set before you've accomplished this.<br>If the nuts and fruit do not stick to the chocolate, lightly dip them in the bowl of tempered chocolate and \"glue\" them to the top of the disk.<br>When you finish these, repeat the process until you have used all of the tempered chocolate, nuts, and fruit.","url":"https://recipe.bluelayer.org/recipe/44723/seven-wonders-of-the-world"},{"id":"44717","title":"Chocolate Shortbread Balls","ingredients":"butter, without salt<br>sugars, powdered<br>water, bottled, generic<br>wheat flour, white, cake, enriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Method:.<br>Cream the buter and castor sugar until light and creamy.<br>Add in the water.<br>Add in the sifted flour and work into a manageable.<br>dough.<br>Cut chocolate into small blocks (i. e each block into 2).<br>Shape pieces of dough around the blocks of chocolate.<br>and roll into small balls.<br>Bake on a greased baking sheet at 180 degrees celius.<br>for 15-20 minutes.<br>Roll in icing sugar while still warm.","url":"https://recipe.bluelayer.org/recipe/44717/chocolate-shortbread-balls"},{"id":"44715","title":"Cranberry Maple Brown Butter Shortbread Cookies","ingredients":"butter, salted<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>syrup, maple, canadian<br>salt, table<br>cranberries, dried, sweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F.<br>Line two 12-count cupcake tins with baking cups, or use a square 9 inch baking pan lined with parchment paper.<br>Youll use the middle rack of the oven so position the rack now.<br>To make the brown butter:<br>In a small sauce pot, heat the 1/2 cup of butter on medium heat until it boils and resembles a light golden color, about 4 to 5 minutes.<br>Remove from heat.<br>Using a small wire mesh strainer, pour the butter through the strainer into a medium bowl.<br>To make the brown butter shortbread cookies:<br>Into the bowl with the brown butter, add the sugar and flour and mix well with a wooden spoon.<br>Cover and refrigerate for 10 minutes.<br>If the dough is too stiff and cold, allow it to sit for a few minutes so that it becomes soft and pliable again.<br>Using a tablespoon, scoop out the dough and place it into the lined baking cups, using the spoon to spread and distribute evenly.<br>Or put all of the dough into the prepared cake pan, if you are making a cake instead of cookies.<br>Bake for 15 minutes in cupcake pan and (20 minutes for square pan), or until the dough is a nice golden brown.<br>Remove from the oven and allow the crust to cool on a rack while you make the cranberry maple filling.<br>Maple fruit topping:<br>In a sauce pot combine the maple syrup, salt, cranberries and vanilla.<br>Cook over medium heat until you reach a boil, then continue to cook for about a minute.<br>Remove from heat.<br>Using a teaspoon, place a spoonful onto each shortbread cookie, then top with 4 to 5 white chocolate chips.<br>Return cookies to oven and bake for an additional 8 to 10 minutes, or until chocolate chips begin to melt.<br>Remove from oven and allow to cool on a wire rack.<br>I removed the baking cups from the cupcake pan and allowed the cookies to cool in the baking cup liners on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44715/cranberry-maple-brown-butter-shortbread-cookies"},{"id":"44708","title":"Potato Chip Chocolate Toffee","ingredients":"butter, without salt<br>potatoes, raw, skin<br>sugars, granulated<br>vanilla extract<br>vinegar, cider<br>candies, semisweet chocolate","directions":"Line a baking sheet with foil and butter the foil.<br>Set one cup of potato chips aside; break the remaining 4 cups of chips in half if they are large.<br>Combine the butter, sugar, vanilla and vinegar in a sauce pan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer reads 320 degrees, about 10 minutes.<br>Remove from the heat and stir in the 4 cups of chips, then immediately pour onto the baking sheet and spread in a thin layer.<br>Gently press the reserved one cup chips on top and let cool.<br>Put about 3/4 of the chocolate in a microwave safe glass bowl and microwave for 30 seconds.<br>Stir, then continue to microwave 30 second intervals, stirring between each, until melted.<br>Add the remaining chocolate and stir until smooth, about 4 minutes.<br>Drizzle the chocolate over the toffee.<br>Set aside to harden, about 20 minutes.<br>Break the toffee into pieces.","url":"https://recipe.bluelayer.org/recipe/44708/potato-chip-chocolate-toffee"},{"id":"44680","title":"Fast simple chocolate mousse","ingredients":"egg substitute, powder<br>butter, without salt<br>syrup, maple, canadian<br>egg, white, raw, fresh<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"melt chocolate and butter together<br>whisk egg yolks till fluffy<br>add hot simple syrup to yolks, whisk until foamy<br>in a large bowl, mix yolk batch with melted chocolate, mix until evenly combined<br>whisk cream to eagles peak, and add to chocolate mix<br>whisk egg whites to soft peak and add to chocolate mixture<br>yeilds about 8-10 gallons","url":"https://recipe.bluelayer.org/recipe/44680/fast-simple-chocolate-mousse"},{"id":"44664","title":"Eggless, Milkless Chocolate Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>water, bottled, generic<br>leavening agents, baking soda<br>salt, table<br>vanilla extract","directions":"Preheat oven to 350F (175 01456C), grease 12 muffin cup tins or line with muffin liners.<br>In a large bowl, sift together flour, cocoa powder, soda and salt.<br>Add sugar and mix together.<br>Add oil, water and vanilla and mix thoroughly.<br>Spoon batter into prepared muffin cups until full.<br>Bake at 350F (175C) for 20-30 minutes or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/44664/eggless-milkless-chocolate-muffins"},{"id":"44648","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Rinse pumpkin seeds.<br>Use your fingers to remove all the pulp.<br>Drain well.<br>Spread out on a tray to dry.<br>[sunlight]<br>Next put oil in a bottomed pan over medium heat.<br>Oil is hot, add the pumpkin seeds and toast until golden brown.<br>After that melt the chocolate and butter in the top of a double boiler.<br>Now combine melted chocolate and toasted pumpkin seeds.<br>Mix well.<br>Let cool.<br>Serve and enjoy.<br>see my web site www.<br>stellarecipe.<br>webs.<br>com wwe.<br>recipesrilanka.<br>blogspot.<br>com","url":"https://recipe.bluelayer.org/recipe/44648/homemade-sweet-pumpkin-seeds"},{"id":"44632","title":"Chocolate Salad (PMS Salad)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add everything to a large serving bowl and toss lightly to mix.<br>You may add or take away anything that your chocolate loving heart desires.<br>If your feeling festive, you could use seasonal colored M&amp;M's.","url":"https://recipe.bluelayer.org/recipe/44632/chocolate-salad-pms-salad"},{"id":"44630","title":"Ginger Chocolate Cookies","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>molasses<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Let margarine sit until it is slightly softened, then cream it together with sugars.<br>Add vanilla, applesauce, and molasses and stir well.<br>Add flour, baking soda, and salt and stir until a sticky dough forms.<br>Stir in chocolate chips and ginger.<br>Plop tablespoons of dough onto an ungreased cookie sheet.<br>Bake at 350 degrees for ten minutes.","url":"https://recipe.bluelayer.org/recipe/44630/ginger-chocolate-cookies"},{"id":"44618","title":"Chocolate Caramel Truffle Torte","ingredients":"nuts, pecans<br>sugars, granulated<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>salt, table<br>cream, whipped, cream topping, pressurized","directions":"Heat oven to 350F Stir together all crust ingredients in medium bowl.<br>Firmly press on bottom and up sides of 10-inch tart pan with removable bottom.<br>Place tart pan onto baking sheet.<br>Bake for 15 to 18 minutes or until lightly browned.<br>Cool completely.<br>Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes).<br>Remove from heat; stir in chocolate until completely melted (2 to 3 minutes).<br>Pour into cooled crust.<br>Refrigerate until set (at least 2 hours).<br>Twenty minutes before serving, combine all caramel sauce ingredients except the 2/3 cup whipping cream in 2-quart saucepan.<br>Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes).<br>Cool 5 minutes; stir in 2/3 cup whipping cream and a pinch of sea salt, if desired.<br>Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form.<br>Garnish torte with whipped cream.<br>Serve with warm caramel sauce.","url":"https://recipe.bluelayer.org/recipe/44618/chocolate-caramel-truffle-torte"},{"id":"44612","title":"Shortbread Cookies","ingredients":"butter, without salt<br>cornstarch<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched","directions":"In a large bowl beat with eletric mixer softened butter, corn startch, icing sugar and flor.<br>Drop by teaspoonfuls on to ungreased cookie sheet.<br>You can add a chocolate Chip or a glazed cherrie to the top of the cookie.<br>Bake at 325 C for 17-25 minutes depending on the temperature of your oven.","url":"https://recipe.bluelayer.org/recipe/44612/shortbread-cookies"},{"id":"44602","title":"Vickys 'Magic Shell' for Ice Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Break the chocolate into a bowl or use chocolate chips<br>Blast on high in the microwave for a minute then stir and blast in 20 second intervals until melted.<br>You can use a bain-marie if you like<br>Stir in the coconut oil and mix together<br>Store in a squeezy bottle in the cupboard<br>Coconut oil is solid in it's natural state unlike other oils so once it cools it'll set.<br>When the sauce sets and you can't squeeze it out, simply place the bottle in a jug of hot water for a little while then shake it up<br>Pour over ice cream, my free-from recipes are below.<br>When it hits the cold it'll set","url":"https://recipe.bluelayer.org/recipe/44602/vickys-magic-shell-for-ice-cream"},{"id":"44598","title":"White Chocolate Halloween Chex Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>corn, sweet, white, raw","directions":"Mix all dry ingredients together.<br>Melt white chocolate over stove or in microwave (stove might burn it, I recommend using microwave).<br>Pour chocolate over dry mixture and mix well.<br>Section off mixture into smaller pieces (doesn't have to be neat or a certain size) and place in fridge for about 10 minutes, or until hard.","url":"https://recipe.bluelayer.org/recipe/44598/white-chocolate-halloween-chex-mix"},{"id":"44583","title":"Dilly Bar","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>chocolate, dark, 70-85% cacao solids","directions":"Shake both ingredients together with ice.<br>Strain into a shot glass.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/44583/dilly-bar"},{"id":"44570","title":"Oatmeal Chocolate Coconut Macaroons","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix oats, coconut, and cocoa powder together in a bowl.<br>Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.<br>Drop 15 spoonfuls of batter onto a sheet of waxed paper.<br>Cool to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/44570/oatmeal-chocolate-coconut-macaroons"},{"id":"44521","title":"Neapolitan Malted Milkshake","ingredients":"ice creams, vanilla<br>ice creams, chocolate<br>ice creams, strawberry<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine vanilla ice cream, chocolate ice cream, strawberry ice cream, buttermilk, chocolate milk, and malted milk powder in a blender.<br>Mix on high speed until smooth, about 2 minutes.<br>Pour into three glasses and garnish as desired.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/44521/neapolitan-malted-milkshake"},{"id":"44517","title":"Tinklee's no bake chocolate oatmeal cookies","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>oats","directions":"add first 4 ingredients into a large pot( u will b using this to mix everything in), heat on heat on high heat until all sugar is melted and it comes to a rolling boil, boil until it reaches 234*F or a softball stage(to test for this take a cup(reg drinking cup) and fill half way with cold water, place a spoonful of boiling mixture into water, u should b able to form into a ball that when taken out of the water will flatten) when u reach this stage take off heat and add your oatmeal and stir real good, you need to work real fast here, drop cookies by a spoonful onto waxpaper to cool, enjoy<br>variation- for chocolate- peanut butter<br>add 1/2 cup of peanut butter to the sugar mix and add 1/2 cup more oatmeal","url":"https://recipe.bluelayer.org/recipe/44517/tinklees-no-bake-chocolate-oatmeal-cookies"},{"id":"44498","title":"Graveyard Crunch","ingredients":"syrup, maple, canadian<br>butter, without salt<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>corn, sweet, white, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.<br>Mix syrup, butter and cinnamon in large microwavable bowl.<br>Microwave on HIGH 1 minute; stir until butter is completely melted.<br>Add cereal and peanuts; mix lightly.<br>Spread into lightly greased 15x10x1-inch baking pan.<br>Bake 30 minutes, stirring after 15 minutes.<br>Cool completely.<br>Break cereal mixture into pieces; place in large bowl.<br>Add marshmallows and candies; toss lightly.<br>Store in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/44498/graveyard-crunch"},{"id":"44490","title":"Special Cereal Bars I","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 9 x 13 inch pan.<br>In a large sauce pan, combine sugar and light corn syrup.<br>Cook over medium heat until boiling.<br>Stir in peanut butter until smooth.<br>Remove from heat and stir in the cereal.<br>Pat the cereal mixture into the greased pan.<br>Melt peanut butter and chocolate chips over a double boiler or in the microwave.<br>Spread the melted mixture over the cereal bars and refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/44490/special-cereal-bars-i"},{"id":"44471","title":"French Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>water, bottled, generic<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine chocolate chips, corn syrup, and water in a small heavy saucepan; stirring constantly, until chocolate is melted and mixture is smooth.<br>Stir in vanilla.<br>Cover mixture, and chill till cool.<br>Can be made a day ahead.<br>Beat whipping cream gradually adding chocolate mixture until stiff (mixture will mound when dropped with spoon.)<br>Cover and chill.<br>To Serve: Place 1/2 cup of chocolate cream in each cup.<br>Add hot milk, stirring well.","url":"https://recipe.bluelayer.org/recipe/44471/french-hot-chocolate"},{"id":"44463","title":"Old Fashioned Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>butter, without salt<br>vanilla extract<br>nuts, pecans","directions":"Mix in a sauce pan the chocolate, brown and granulated sugars, milk and corn syrup.<br>Stir over low heat until sugar is dissolved.<br>Cook, stirring occasionally (to prevent scorching) to the soft ball stage (234-240F on a candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.<br>During cooking, occasionally wash down crystals from sides of pan.<br>Remove from heat, add the butter and let stand until mixture is cool.<br>Do not jar the pan or stir during cooling.<br>When cool, beat until candy begins to lose its glossy appearance.<br>Add the vanilla extract and nuts.<br>Pour into a greased 8x8x2-inch pan and allow to cool completely.<br>Cut into squares.<br>Makes about 1 pound of candy.","url":"https://recipe.bluelayer.org/recipe/44463/old-fashioned-chocolate-fudge"},{"id":"44440","title":"Crispy Rice Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the butter over low heat in a large pot.<br>Stir in the marshmallows and cook until fully melted and no marshmallow white remains.<br>Stir in the peanut butter until combined.<br>Stir in the cereal until distributed evenly through the marshmallow mixture.<br>Pour out onto a lightly greased rectangular baking dish (9 by 13 inches).<br>Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently.<br>Don't press down too hard or else your treats will be too dense.<br>Set aside to cool.<br>Once the treats have cooled, melt the chocolate over low heat.<br>Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.<br>Turn chocolate side up and set in a baking dish or on a rack until set.","url":"https://recipe.bluelayer.org/recipe/44440/crispy-rice-treats"},{"id":"44437","title":"Chocolate Delights","ingredients":"nuts, almonds<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir.<br>Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.<br>Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat.<br>Fold marshmallows and chocolate chips into the mixture to coat.<br>Spread a sheet of waxed paper onto a flat surface.<br>Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/44437/chocolate-delights"},{"id":"44425","title":"Orange Pecan Brownies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>egg, white, raw, fresh<br>wheat flour, white, all-purpose, unenriched<br>orange juice, raw<br>orange juice, raw<br>salt, table<br>nuts, pecans","directions":"Preheat oven to 350F Grease &amp; flour 9x13\" baking pan.<br>Melt margarine &amp; chocolates in double boiler.<br>Set aside &amp; cool.<br>Using electric mixer on medium speed, cream together sugar and eggs.<br>Continue beating 2 minutes.<br>With mixer on low, add flour, liqueur, zest and salt.<br>Add cooled chocolate mixture and blend well.<br>Stir in nuts.<br>Pour into pan &amp; bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/44425/orange-pecan-brownies"},{"id":"44422","title":"Peanut Butter Hot Chocolate Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>salt, table","directions":"Combine the sugar, cocoa powder, powdered milk, peanut butter chips, and salt in a large bowl.<br>Pour into a 1-qt container.<br>For a single serving, scoop 1/3 cup of the mix into a mug and pour 1 cup boiling water over it.<br>Stir until the chips have melted and the mixture is smooth.","url":"https://recipe.bluelayer.org/recipe/44422/peanut-butter-hot-chocolate-mix"},{"id":"44421","title":"Chocolate Cinnamon Toast","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spices, cardamom","directions":"Combine all ingredients (I like to run it through a food processor, but that is optional.<br>).<br>Store in a container with a \"shaker\" lid.<br>Sprinkle over buttered toast.","url":"https://recipe.bluelayer.org/recipe/44421/chocolate-cinnamon-toast"},{"id":"44386","title":"Light Chocolate Almond Shake","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>nuts, almonds","directions":"Put all ingredients in blender and puree till smooth.<br>Serve in frosty glasses &amp; enjoy.","url":"https://recipe.bluelayer.org/recipe/44386/light-chocolate-almond-shake"},{"id":"44379","title":"Chocolate-Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Preheat oven to 350F Place hazelnuts in a single layer on a shallow baking pan.<br>Toast until the skins are almost black and the meat is dark brown, about 15 minutes.<br>Stir the nuts halfway through baking to ensure an even color.<br>To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel.<br>Rub until most of the skins come off, but dont worry if some remain.<br>Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes.<br>First, you will get coarsely chopped nuts, then a fine meal.<br>After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass.<br>Keep processing.<br>The heat and friction will extract the natural oils, and you will get hazelnut butter!<br>When the nuts have liquified, add the sugar, cocoa and vanilla.<br>Slowly drizzle in enough oil to make a spreadable consistency.<br>Since the mixture is warm, it will be more fluid now than at room temperature.<br>Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months.<br>For best results, stir the chocolate-hazelnut spread before using.","url":"https://recipe.bluelayer.org/recipe/44379/chocolate-hazelnut-spread"},{"id":"44376","title":"Really Low-Fat Chocolate Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract","directions":"In bowl or food processor, combine all ingredients until sugar dissolves.<br>Note: You can start with less sugar, and then just add sugar to taste until it's as sweet as you want it to be.<br>Refrigerate until very cold -- at least four hours, or up to two days.<br>Transfer to ice cream maker and freeze according to manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/44376/really-low-fat-chocolate-frozen-yogurt"},{"id":"44370","title":"Crunchy Peanut Butter Ice Cream","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Combine the peanut butter and sugar until smooth.<br>Add the milk.<br>Blend on low speed until smooth and the sugar is dissolved.<br>Stir in the heavy cream and the vanilla, only stirring as much as necessary.<br>Follow your ice cream freezer instructions and process as directed.<br>It's best to process for at least 8 hours, but it's still very tasty if you eat it right away--it will just be a little runny.<br>I served this with dark chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/44370/crunchy-peanut-butter-ice-cream"},{"id":"44368","title":"Chocolate Chip Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"Prepare your pan by lining with parchment paper.<br>Mix the chocolate chip cookie crumbs and sugar together.<br>Stir in melted butter.<br>Press into prepared pan.<br>Chill until required for recipe.","url":"https://recipe.bluelayer.org/recipe/44368/chocolate-chip-cookie-crust"},{"id":"44363","title":"Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly.<br>Press mixture evenly into ungreased 9x13x2-inch metal baking dish.<br>Bake until crust is light golden, about 15 minutes.<br>Maintain oven temperature.<br>Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves.<br>Boil 1 minute, stirring occasionally.<br>Remove caramel from heat.<br>Sprinkle pecans over crust.<br>Pour caramel over pecans.<br>Bake until bubbles form and color darkens, about 20 minutes.<br>Remove from oven and sprinkle with chocolate chips.<br>Let stand until chocolate melts, about 5 minutes.<br>Using offset spatula, spread chocolate evenly over top.<br>Chill bars until chocolate sets, about 20 minutes.<br>Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/44363/turtle-bars"},{"id":"44351","title":"Honeycomb Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, white chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Warm 2 cups milk over low heat.<br>When it starts to simmer, add a 50g chopped honeycomb bar and 70g chopped milk chocolate pieces.<br>Stir constantly for 3-4 minutes or until chocolate is melted and well combined.<br>Serve immediately with scoops of vanilla ice-cream, if desired.","url":"https://recipe.bluelayer.org/recipe/44351/honeycomb-hot-chocolate"},{"id":"44344","title":"Sticky Peanut Cookie Bars Recipe","ingredients":"oil, corn, peanut, and olive<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>butter, without salt<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.<br>Butter an 8-by-8-inch glass baking dish and set aside.<br>Combine peanuts, flour, sugar, and salt in the bowl of a food processor.<br>Pulse until peanuts are ground and mixture is well combined.<br>Add butter and pulse again until mixture resembles coarse meal.<br>Press mixture evenly into the prepared baking dish and prick it all over with a fork.<br>Bake until lightly golden, about 30 minutes.<br>Remove from the oven and place on a wire rack.<br>Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan.<br>Bring to a boil over medium heat, stirring often until sugar is completely dissolved.<br>Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes.<br>Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).<br>Sprinkle chopped chocolate evenly over cooled peanut shortbread.<br>Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base.<br>Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling.<br>Cut into rectangles and serve.","url":"https://recipe.bluelayer.org/recipe/44344/sticky-peanut-cookie-bars-recipe"},{"id":"44342","title":"Black and White Malts","ingredients":"ice creams, vanilla<br>ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Puree all ingredients in a blender just until smooth.","url":"https://recipe.bluelayer.org/recipe/44342/black-and-white-malts"},{"id":"44340","title":"Rich Hot Chocolate (Dairy-free, Soy-free)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>syrup, maple, canadian<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table","directions":"Note: this recipe first makes a coconut milk tonic that is used as the base for your cocoa.<br>Youll have about 2 cups of the tonic leftover to make a second smaller batch of cocoa, or to use in other non-dairy baking.<br>Combine coconut milk, water, maple syrup, and 1 teaspoon vanilla in a large saucepan, and stir thoroughly.<br>Pour all but 1 cup of the tonic into a quart-sized glass jar (refrigerate for later use).<br>To the 1 cup coconut tonic in your saucepan, add the cocoa powder, sugar, and salt.<br>Stir over medium heat until almost simmering, until the cocoa and sugar are dissolved.<br>Stir in the remaining 2 cups coconut tonic.<br>Heat until desired temperature, then remove from heat and stir in the remaining vanilla.<br>Ladle into mugs and enjoy immediately.","url":"https://recipe.bluelayer.org/recipe/44340/rich-hot-chocolate-dairy-free-soy-free"},{"id":"44332","title":"Thick and Chewy Granola Bars","ingredients":"oats<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>peanut butter, smooth style, without salt<br>vanilla extract<br>butter, without salt<br>honey<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic","directions":"Preheat the oven to 350F Line an 8&amp;#8243; x 8&amp;#8243; x 2&amp;#8243; pan in one direction with parchment paper, allowing it to go up the opposing sides.<br>Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.<br>Stir together all the dry ingredients, including the fruit and nuts.<br>In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.<br>Toss the wet ingredients with the dry (and peanut butter, if youre using it) until the mixture is evenly crumbly.<br>Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.<br>(A piece of plastic wrap can help with this, as you press down on the back of it.<br>).<br>Bake the bars for 30 to 40 minutes, until theyre brown around the edges dont be afraid to get a little color on the tops too.<br>Theyll still seem soft and almost underbaked when you press into the center of the pan but do not worry, theyll set completely once completely cool.<br>Cool the bars in their pan completely on a cooling rack.<br>(Alternately, after about 20 minutes you can use your parchment sling to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.<br>This can speed the process up.<br>).<br>Once cool, a serrated knife (or bench knife) to cut the bars into squares.<br>[Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the glue, then cut them cold.<br>To store, wrap the bars individually in plastic or stack them in an airtight container.<br>In humid weather, its best to store bars in the refrigerator.<br>They also freeze well.","url":"https://recipe.bluelayer.org/recipe/44332/thick-and-chewy-granola-bars"},{"id":"44325","title":"ChocolatePeanut Butter Malteds","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the ice cream, milk, peanut butter, and malted milk powder in a blender and pulse to combine.<br>Divide the mixture between two tall glasses and serve with straws.<br>This one is for all the moms and dads: Make this thicker-than-thick shake and serve it with a straw thats just a little too skinnyand have your camera ready to capture the funny faces!","url":"https://recipe.bluelayer.org/recipe/44325/chocolatepeanut-butter-malteds"},{"id":"27363","title":"Crunchy Springtime Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate<br>candies, caramels<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted","directions":"Mix all ingredients in large bowl.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/27363/crunchy-springtime-snack-mix"},{"id":"17394","title":"Shiny Chocolate Glaze","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract","directions":"Melt the butter in a small pan over low heat.<br>Add cocoa and cream, stir until it thickens, about 2 minutes.<br>Do not boil.<br>Remove from heat and stir in the sugar and vanilla until smooth.<br>Spoon over your cooled cake.<br>If you'd like to add nuts on the glaze, sprinkle them over when the glaze is still warm.","url":"https://recipe.bluelayer.org/recipe/17394/shiny-chocolate-glaze"},{"id":"44306","title":"Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper.<br>You may need to tape the parchment to keep it in place.<br>Coarsely chop the chocolate.<br>Melt the chocolate in a double boiler, stirring frequently until completely smooth.<br>Stir in the cinnamon and cayenne until completely incorporated.<br>Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter.<br>Sprinkle with sea salt and pepitas.<br>Allow to harden for 12 hours (cooling in the fridge is the best option).<br>Cut into pieces and store in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44306/mexican-spiced-dark-chocolate-bark-with-sea-salt-and-pepitas"},{"id":"44288","title":"Tiger Butter I","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 10x15 pan.<br>Set aside.<br>Place white chocolate in a medium-sized microwave-safe bowl.<br>Microwave on High until melted, stirring frequently.<br>Stir in peanut butter.<br>Spread into prepared pan.<br>Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect.<br>Let stand until set.<br>Break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/44288/tiger-butter-i"},{"id":"44286","title":"Frozen Peanut Butter Cups","ingredients":"candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>honey<br>cream, fluid, heavy whipping<br>oil, corn, peanut, and olive","directions":"Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.<br>Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out.<br>Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place.<br>Lightly spray the insides of the wrappers with a little non-stick cooking spray.<br>Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated.<br>Stick the chocolate cups in the freezer to harden while making the peanut butter filling.<br>Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.<br>Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit.<br>Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse don't overdo it, it's ok if there are streaks of cream in the filling.<br>Spoon the peanut butter mousse into a pastry bag filled with a large plain tip.<br>Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate.<br>Freeze again for a few minutes just so the mousse sets up a bit.<br>Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level.<br>Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes.<br>Invert the muffin pans on a cutting board to pop out the peanut butter cups.","url":"https://recipe.bluelayer.org/recipe/44286/frozen-peanut-butter-cups"},{"id":"44279","title":"Glacage Glaze for Sachertorte","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>oil, olive, salad or cooking","directions":"Chop the chocolate finely and put in a bowl.<br>Put the water and sugar in a sauce pan.<br>Once the sugar has dissolved, sift in the cocoa powder with a tea strainer while stirring it all with a whisk.<br>Add the heavy cream.<br>Just before the mixture made in step 2 comes to a boil, take it off the heat, then pour it into the bowl used in Step 1 and mix it all together.<br>Once Step 3 is smooth, add the oil and mix it in well.<br>Once the mixture made in step 4 has cooled to 30C, place a sponge cake on a cake cooler and place a plate under it.<br>Coat the cake with the icing made in step 4.<br>On this cake, it is covered with cream under the icing.<br>However, in case of Sachertorte, the space between the layers of cake and the sides are covered with apricot jam, and then covered with icing.<br>It takes about 30 minutes for the chocolate to harden, so it can be left at room temperature or put in the fridge uncovered.<br>Once it has set, move it to something like a cake box.<br>Because the outside will not harden completely, be careful when you cut the cake.<br>If you warm the knife before cutting the cake, it will cut neatly.<br>This makes a little bit too much icing, so if you have any left over, please use it on things like pancakes, bread and crepes.<br>It will hold for 10 days.<br>If you let the cake sit for a day or more after making it, the chocolate will infuse with the cake and will make it more delicious.<br>Ganache cream for a Christmas cake","url":"https://recipe.bluelayer.org/recipe/44279/glacage-glaze-for-sachertorte"},{"id":"44265","title":"Coconut Snow Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>vanilla extract","directions":"Place sugar, cream and butter into a heavy 3-quart saucepan; cook over medium heat to 238 degrees F stirring occasionally; remove from heat, allow mixture to stand (WITHOUT STIRRING) for 10 minutes.<br>Add in chopped white chocolate, mix until completely melted.<br>Quickly stir in coconut, pecans and vanilla.<br>Pour mixture into a buttered 8-inch square pan.<br>Cool, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/44265/coconut-snow-fudge"},{"id":"44263","title":"More Than S'mores Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cookies, vanilla wafers, lower fat<br>oil, corn, peanut, and olive<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Measure and mix the dry ingredients in a medium bowl.<br>Chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.<br>Let cool a few minutes and then stir in the dry ingredients.<br>Spoon about 2 Tbsp at a time onto a waxed paper lined baking sheet.<br>Drizzle the melted contrasting chocolate over.<br>Refrigerate until firm, and then store in the fridge or freeze.<br>Nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.","url":"https://recipe.bluelayer.org/recipe/44263/more-than-smores-cookies"},{"id":"44260","title":"Raw Vegan Chocolate Fruit Balls","ingredients":"nuts, cashew nuts, raw<br>dates, deglet noor<br>apricots, dried, sulfured, uncooked<br>raisins, seeded<br>cocoa, dry powder, unsweetened<br>orange juice, raw<br>nuts, almonds<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix the coconut and cinnamon in a small bowl and set aside for rolling.<br>Put all other ingredients in a food processor, and slowly add in the orange juice if it doesnt bind together completely.<br>Roll into small balls and coat with the coconut mixture.<br>Store in a sealed glass container in the fridge.","url":"https://recipe.bluelayer.org/recipe/44260/raw-vegan-chocolate-fruit-balls"},{"id":"44259","title":"Butter Pecan Turtle Bars Recipe","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Beat 1/2 c. butter at medium speed with an electric mixer till creamy; add in 1 c. brown sugar, beating well.<br>Gradually add in all-purpose flour, beating at low speed till blended.<br>Press mix into an ungreased 13- by 9-inch pan.<br>Sprinkle with pecans.<br>Combine 2/3 c. butter and remaining 1/2 c. brown sugar in a small saucepan.<br>Bring to a boil over medium heat, stirring constantly.<br>Boil, stirring constantly, 30 seconds.<br>Remove from heat, and pour over crust.<br>Bake at 350 degrees for 18 min or possibly till bubbly.<br>Remove from oven.<br>Sprinkle immediately with lowfat milk chocolate morsels; let stand 2 to 3 min, and swirl chocolate with a knife.<br>Refrigeratetill chocolate hardens.<br>Cut into squares.<br>This recipe yields 4 dozen.<br>Yield: 4 dozen","url":"https://recipe.bluelayer.org/recipe/44259/butter-pecan-turtle-bars-recipe"},{"id":"44255","title":"Easy fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"Line 8x8\" glass pan with foil and spray foil with cooking spray<br>Put chips, butter, and milk into microwave safe glass bowl<br>Microwave 1 minute 30 seconds<br>Stir with spatula until smooth.<br>Let heat of the bowl melt the chocolate, rather than do additional microwaving.<br>When smooth, add vanilla and salt.<br>Stir to mix.<br>Pour into foil-lined pan and even out with spatula.<br>Refrigerate for 3 hours.<br>Remove foil-lined fudge, remove fudge from foil and slice.<br>Refrigerate to maintain fudge.","url":"https://recipe.bluelayer.org/recipe/44255/easy-fudge"},{"id":"44254","title":"Caramel Almond Bark Recipe","ingredients":"sugars, granulated<br>water, bottled, generic<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In heavy saucepan, stir together sugar and water; bring to boil, stirring.<br>Reduce heat to medium-high and cook, without stirring, for 8 to 12 min or possibly till deep caramel color.<br>Using pastry brush, brush down sides of pan with cool water several times during cooking.<br>Stir in almonds; cook, stirring, for 30 to 60 seconds or possibly till well coated.<br>Spread mix as proportionately as possible onto buttered baking sheet.<br>Let cold till hardened, about 1 hour.<br>Drizzle slightly cooled melted chocolate over caramel bark.<br>Let stand at room temperature till chocolate has set.<br>With large knife, cut into about 24 pcs.<br>Makes 12 servings.<br>* To toast almonds,spread on baking sheet and bake in 350 F oven for about 5 min or possibly till golden brown.","url":"https://recipe.bluelayer.org/recipe/44254/caramel-almond-bark-recipe"},{"id":"44253","title":"Healthy Peanut Butter Chocolate Chip Cookie Dough","ingredients":"peanut butter, smooth style, without salt<br>beverages, protein powder whey based<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat peanut butter in the microwave about 20 seconds so its soft<br>Add in protein powder and milk and stir.<br>It should be a coarse meal.<br>Add in chocolate chips.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/44253/healthy-peanut-butter-chocolate-chip-cookie-dough"},{"id":"44252","title":"Banana Nut Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>bananas, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in a mug &amp; mix well.","url":"https://recipe.bluelayer.org/recipe/44252/banana-nut-hot-chocolate"},{"id":"44250","title":"Christmas Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure and pour the dry cereals into a large bowl.<br>Melt the butter slowly over low to medium heat in a medium sized saucepan.<br>Once the butter is melted, add the sugar and the corn syrup.<br>Stir.<br>Bring the syrup mixture to a full boil.<br>Stir constantly.<br>Boil for three minutes.<br>Then pour hot syrup over cereal mixture.<br>Stir to evenly coat.<br>Add the coconut and the almonds.<br>Stir to incorporate.<br>Wait a minute or two and add the chocolate candies.<br>Stir lightly.<br>Pop in a movie or deal out the cards and dig in!<br>Consider this your fair warningits addictive!","url":"https://recipe.bluelayer.org/recipe/44250/christmas-chex-mix"},{"id":"44243","title":"Christmas Turtles","ingredients":"nuts, pecans<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter 2 large nonstick cookie sheets.<br>On prepared sheets, arrange pecan halves in clusters resembling turtles.<br>Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.<br>Stir over low heat until sugar dissolves.<br>Clip candy thermometer onto side of pan.<br>Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.<br>Remove mixture from heat.<br>Stir in vanilla.<br>Immediately drop 1 TBS onto center of each pecan cluster.<br>Cool slightly.<br>Stir chocolate in top of double boiler over simmering water until melted.<br>Drizzle 1 TBS chocolate over each candy.<br>Chill until chocolate sets, about 30 minutes.<br>Can be made 1 week ahead.<br>Cover and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/44243/christmas-turtles"},{"id":"44242","title":"Romany Creams","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>water, bottled, generic","directions":"Cream margarine and sugar well together in a bowl.<br>Add the sifted flour, salt and baking powder.<br>Mix the cocoa powder into the boiling water.<br>Add to the flour-sugar mixture.<br>If the dough is a bit soft, add some more coconut.<br>Form into balls.<br>Press with the back of a fork.<br>Bake at 350 degrees F.<br>Sandwich together with melted chocolate for an extravagant cookie!<br>Likewise, repeat for all the cookies and gobble'em down and enjoy the yummy feeling they impart!","url":"https://recipe.bluelayer.org/recipe/44242/romany-creams"},{"id":"44238","title":"Strawberry Chocolate Chip Frozen Yogurt","ingredients":"strawberries, raw<br>yogurt, vanilla, non-fat<br>honey<br>beans, snap, green, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"This recipe will make 1 quart of frozen yogurt.<br>Do-ahead note: Be sure that the bowl of your ice cream maker has been in the freezer for at least 24 hours prior to starting so that its nice and cold.<br>Wash and hull the strawberries and cut them into large chunks.<br>Add the strawberries into a blender or food processor and blend until smooth.<br>Push the strawberry puree into a bowl through a strainer to remove the seeds.<br>(You can skip this step if seeds dont bother you.)<br>In a blender add the Greek yogurt, strawberry puree, honey, and vanilla bean paste; blend until smooth.<br>Pour the yogurt mixture into your frozen ice cream maker bowl and follow the ice cream maker instructions.<br>Add in the chocolate chips when there is about 5 minutes to go in the ice cream maker.<br>Serve the frozen yogurt immediately or store in an airtight container in the freezer.","url":"https://recipe.bluelayer.org/recipe/44238/strawberry-chocolate-chip-frozen-yogurt"},{"id":"44237","title":"Chocolate Lovers Popcorn Mix","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground","directions":"Combine all 3 ingredients.<br>Spoon into jar with tight fitting lid.<br>when ready to use melt 1/4c marge in small saucepan.<br>Stir in 1/4c popcorn mix.<br>Drizzle over 6 c.<br>popped corn in large bowl.<br>toss to coat all popped corn.","url":"https://recipe.bluelayer.org/recipe/44237/chocolate-lovers-popcorn-mix"},{"id":"44229","title":"Lunch Box Cheese Cakes","ingredients":"vanilla extract<br>butter, without salt<br>cheese, parmesan, hard<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place cake mix in a bowl add melted butter and combine.<br>Line muffin trays with the crumb mix.<br>Bake in moderate oven until browned.<br>Mix next 3 ingredients together and pour into cases.<br>Place into vfridge and allow to set.","url":"https://recipe.bluelayer.org/recipe/44229/lunch-box-cheese-cakes"},{"id":"44212","title":"Chocolate Chip Toffee Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>egg substitute, powder<br>vanilla extract<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350F and grease a 13x9 baking pan.<br>Combine flour with baking soda and salt in medium bowl.<br>In a large bowl, cream together butter and brown sugar; add the egg substitute and the vanilla to the butter/sugar mixture, beating well.<br>Stir the flour mixture into the wet mixture until blended; stir in 1 cup of the chocolate chips.<br>Spread mixture into the greased baking pan and bake in the preheated oven for about 30 minutes.<br>Remove from oven and sprinkle remaining chocolate chips over the top; cover with foil (to hold in heat) for about 2 minutes, until the chocolate is soft and spreadable.<br>Spread chocolate over the surface of the bars and sprinkle with the chopped nuts.<br>Let cool completely, then cut into 36 bars before cooling.","url":"https://recipe.bluelayer.org/recipe/44212/chocolate-chip-toffee-bars"},{"id":"44211","title":"Nut-Free Chewy Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, flaxseed<br>wheat germ, crude<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>honey","directions":"Preheat oven to 350.<br>Mix oatmeal, flour, coconut, raisins, chocolate chips, flax seeds, wheat germ, sugar, baking soda and salt in large bowl.<br>Add the vegetable oil and honey.<br>Mix well until sticky.<br>It is best to use your hands to make sure everything is turned together.<br>Line 9x13 pan with parchment paper.<br>Press mixture firmly into pan.<br>Bake for 15-20 minutes.<br>Granola bars will look soft when you take them out of the oven, but if you leave them in until they are brown they will be overcooked.<br>Cut into bars while still warm.","url":"https://recipe.bluelayer.org/recipe/44211/nut-free-chewy-granola-bars"},{"id":"44194","title":"Best Chocolate Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Stir melted butter and cocoa powder in a bowl until evenly mixed.<br>Add confectioners' sugar and milk; beat until smooth and easily spread.<br>Stir in vanilla extract.","url":"https://recipe.bluelayer.org/recipe/44194/best-chocolate-frosting"},{"id":"44193","title":"Popcorn Crunch Recipe","ingredients":"snacks, popcorn, air-popped (unsalted)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>nuts, almonds<br>peanut butter, smooth style, without salt","directions":"In a large bowl mix popcorn, cereal, and peanuts.<br>In microwave bowl cook almond bark and peanut butter on High 2-3 min or possibly till melted, stirring often.<br>Pour chocolate mix over popcorn mix; toss to coat well.<br>Spread on cookie sheets that have been sprayed with Pam; cold.<br>Break into clusters.<br>Store tightly covered.<br>Makes 22 c..<br>NOTE: Almond bark can also be melted in a double boiler.","url":"https://recipe.bluelayer.org/recipe/44193/popcorn-crunch-recipe"},{"id":"44177","title":"Rocky Road Confetti Squares","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"In a large pot, melt margarine over med.<br>low heat.<br>Add peanut butter, stir until melted.<br>Add chocolate chips, stir until smooth.<br>Remove from heat.<br>DON'T stir in the marshmallows until you can hold your hand on the bottom of the pot.<br>Spoon into a Pam sprayed 9x13 pan.<br>Chill, then slice 6 down and 10 across.","url":"https://recipe.bluelayer.org/recipe/44177/rocky-road-confetti-squares"},{"id":"44163","title":"Chocolate Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>spices, cinnamon, ground","directions":"In a bowl combine all ingredients; mix well to combine.<br>Press into a 9-inch pie plate.<br>Bake 350 degrees F for 8 minutes.<br>Cool completely.<br>Fill as desired.","url":"https://recipe.bluelayer.org/recipe/44163/chocolate-crumb-crust"},{"id":"44153","title":"Chocolate-Peanut Crisp Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt the peanut butter and honey in a very large pot, stirring frequently.<br>When hot through, remove from the heat.<br>Stir in the chocolate chips until they melt.<br>Add the vanilla.<br>Stir in the peanuts and rice crisps.<br>Press into an oiled 9\"x 13\" inch pan.<br>Chill and cut into squares.","url":"https://recipe.bluelayer.org/recipe/44153/chocolate-peanut-crisp-bars"},{"id":"44143","title":"Amarula Fondue Fantasy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw","directions":"Place the chocolate in a bowl over a saucepan of simmering water.<br>Stir the chocolate continuously until it has melted.<br>Stir in the orange juice.<br>Amarula Cream, half the can of evaporated milk and orange rind.<br>Stir to make smooth.<br>Whisk the remaining evaporated milk until thick and fold into the chocolate mixture.<br>Pour into a fondue pot and set over a low flame.<br>Serve with a selection of fresh fruit and sponge fingers.<br>NOTE: Chocolate burns easily, so it its important not to let the mixture boil or it will become bitter.<br>Microwave Method:.<br>In a heat resistant bowl place the chocolate, orange juice, Amarula Cream, half the can of evaporated milk and orange rind.<br>Microwave on 100% power to soften, about 3 minutes.<br>Stir to make smooth.<br>Whisk the remaining evaporated milk until thick, and then fold into the chocolate mixture.<br>Pour into a fondue pot.","url":"https://recipe.bluelayer.org/recipe/44143/amarula-fondue-fantasy"},{"id":"44134","title":"Strawberry Smoothie With Hint of Chocolate","ingredients":"strawberries, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Blend all ingredients in blender just until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/44134/strawberry-smoothie-with-hint-of-chocolate"},{"id":"44132","title":"Watermelon Sherbet Smoothies (Better Than Sprinkler- Jumping!)","ingredients":"watermelon, raw<br>water, bottled, generic<br>sherbet, orange<br>lime juice, raw<br>mini semi-sweet chocolate baking chips,","directions":"Chill the glasses if you'd like to really impress your guests and if impressing isn't important, you can skip this step!<br>Combine all but the chips in a blender; process for 30 seconds; scrape sides &amp; stir if necessary.<br>Pour mixture into (un)chilled glasses; sprinkle chips and serve.<br>Viola!<br>You are soooo cool!<br>And now I am too!","url":"https://recipe.bluelayer.org/recipe/44132/watermelon-sherbet-smoothies-better-than-sprinkler-jumping"},{"id":"44118","title":"Vanilla White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.<br>Remove from heat, and keep warm.<br>Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water.<br>Whisk until sugar has dissolved and mixture reaches 110 degrees.<br>Attach bowl to mixer fitted with the whisk attachment.<br>Beat on high speed until fluffy and completely cool.<br>Switch to the paddle attachment.<br>On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition.<br>Beat in chocolate.<br>Raise speed to high, and beat until smooth, about 5 minutes.<br>Beat on low speed to eliminate air bubbles.<br>Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.","url":"https://recipe.bluelayer.org/recipe/44118/vanilla-white-chocolate-buttercream"},{"id":"44114","title":"Choco peanuts","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive","directions":"Put your chopped chocolate in a bowl and then place the bowl in a pan with simmering water and let it melt by mixing it from time to time.<br>After the chocolate has melted put in the bowl the peanuts and mix well to cover them as much as possible.<br>Take a spoon and fill it with the covered chocolate peanuts and gently place it on a parchment paper to cool and harden.<br>Do this with all the composition and you will end up with small or big (as you please) bits of chocolate covered nuts.","url":"https://recipe.bluelayer.org/recipe/44114/choco-peanuts"},{"id":"44109","title":"Potato-Chocolate Candy","ingredients":"candies, semisweet chocolate<br>potatoes, raw, skin<br>salt, table<br>vanilla extract<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolates by heating them in the top of a double boiler, stirring it occasionally, until melted and smooth.<br>Or you can melt chocolate in a microwave.<br>In a mixing bowl, mix potatoes together with salt, vanilla and coconut flakes.<br>Drizzle confectioners sugar over potatoes, stir and add sugar gradually about 1 cup at a time.<br>Mixture will get like liquid when first sugar is added then will begin to thicken.<br>When mixture becomes the consistency of stiff dough, knead it even if not all the sugar has been added.<br>After kneading, cover it with a damp cloth and chill until you can roll the candy into a ball, use a spoon to pick it up and roll them into small 1/2 inch balls.<br>Then if you like roll balls in melted chocolate then then you can roll in peanuts or coconut.","url":"https://recipe.bluelayer.org/recipe/44109/potato-chocolate-candy"},{"id":"44108","title":"tinklee's favorite chocolate fudge frosting","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>water, bottled, generic","directions":"add butter to your bowl, ( if you have a stand mixer use the paddle attachment) mix on low for three minutes ( a hand mixer you might have to use #2) until smooth, with no lumps<br>add sugar one cup at a time, adding the next cup only after the first addition is absorbed<br>add cocoa, vanilla, and salt.<br>mix on low-medium speed until completely smooth, about 2min( might take a hand mixer a minute longer, do not mix on high)<br>add the water and continue to mix until light and fluffy, 2 to 3 minutes<br>makes about 4 cups, enough to fill and ice one 9\" cake<br>recipe by buddy valastro, better known as the cake boss","url":"https://recipe.bluelayer.org/recipe/44108/tinklees-favorite-chocolate-fudge-frosting"},{"id":"44106","title":"Double Chocolate Zucchini Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>squash, summer, zucchini, includes skin, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Line a large baking sheet with a Silpat or parchment paper and set aside.<br>Shred the zucchini.<br>Squeeze in paper towels and pat dry to remove some of the moisture, then set aside.<br>In a medium bowl, whisk together flour, baking soda, and salt; set aside.<br>Add butter to a large mixing bowl and stir in cocoa powder and sugars.<br>The mixture will be thick.<br>Add the yogurt and vanilla extract.<br>Stir until smooth.<br>Add flour mixture, stirring until moist.<br>Stir in zucchini and chocolate chips.<br>Drop 1/2 Tablespoon size balls 2 inches apart onto prepared baking sheets.<br>Bake for 10 minutes or until almost set.<br>Cool on baking sheet for 2-3 minutes or until cookies are firm.<br>Remove cookies from sheet and cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/44106/double-chocolate-zucchini-cookies"},{"id":"44103","title":"Drunken Cherries Aka Cherry Bomb","ingredients":"cherries, sweet, raw<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Cover Cherries in a jar with Rum.<br>Serve in Pina colada`s or straight up.<br>You can pour the rum on a cooked chocolate devils food cake before icing.","url":"https://recipe.bluelayer.org/recipe/44103/drunken-cherries-aka-cherry-bomb"},{"id":"44094","title":"Turtle Bars","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"For Crust: Preheat oven to 175C.<br>Line a 23x33 cm tin with foil.<br>Cut the butter into chunks and melt in saucepan over gentle heat.<br>Remove from heat, and stir in caster sugar and vanilla.<br>Stir in sifted flour and salt.<br>Press the dough in the bottom of the tin.<br>Bake for 10 mins.<br>Remove from oven and scatter the pecans over the crust.<br>Bake for another 10 mins, until the crust is golden.<br>For Topping: Melt the butter and stir in the brown sugar.<br>Bring the mixture to the boil and boil for one minute.<br>Por the hot butter mixture over the crust.<br>Bake the crust in the oven for ten minutes.<br>Remove from oven and sprinkle chocolate chips over the top.<br>Wait till chocolate chips have set again before cutting.<br>Cut into bars.<br>Can be stored in airtight container for 5 7 days.","url":"https://recipe.bluelayer.org/recipe/44094/turtle-bars"},{"id":"44074","title":"Black-Eyed Susans","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"COOKIES: Cream butter, gradually add powdered sugar, creaming well.<br>Add vanilla, milk and salt; mix well.<br>Blend in flour.<br>mix thoroughly.<br>Roll out dough, half at a time, to 1/8\" thickness.<br>Cut in 3\" circles.<br>Place on ungreased cookie sheet.<br>Bake at 325 degrees for 12 to 15 minutes, or until lightly browned.<br>Cool.<br>CARAMEL FILLING: Combine caramels and milk in top of a double boiler.<br>Heat until caramels are melted, stirring occasionally.<br>Remove from heat.<br>Add butter, vanilla and sugar.<br>Mix well.<br>Stir in pecans.<br>Keep over hot water.<br>Spread on cooled cookies.<br>CHOCOLATE ICING: Melt chocolate pieces with evaporated milk over low heat.<br>Remove from heat.<br>Stir in butter, vanilla and sugar.<br>Drizzle icing over caramel covered cookies and top with a pecan half if desired.","url":"https://recipe.bluelayer.org/recipe/44074/black-eyed-susans"},{"id":"44073","title":"Rich German Chocolate Cake With a Cherry Shooter or Martini","ingredients":"chocolate, dark, 70-85% cacao solids<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrups, grenadine<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"If you are serving this as a martini it is fun to swirl chocolate syrup around on the glass and to make a cherry flag to go in it.<br>Shake all ingredients except grenadine in a cocktail shaker with ice.<br>Strain into glass.<br>Add grenadine so that it sinks to the bottom.","url":"https://recipe.bluelayer.org/recipe/44073/rich-german-chocolate-cake-with-a-cherry-shooter-or-martini"},{"id":"44063","title":"Tiger Butter Chocolates","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9x13-inch baking dish with plastic wrap.<br>Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.<br>Place melted white chocolate in a large bowl and stir in peanut butter until well combined.<br>Pour mixture into the prepared baking dish and smooth the top with a spatula.<br>Melt dark chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.<br>Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes.<br>Use a butter knife to make a marble pattern.<br>Allow candy to set until it begins to firm up but is not solidified, about 45 minutes.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/44063/tiger-butter-chocolates"},{"id":"44057","title":"Sweet Marie Chocolate Treats","ingredients":"animal fat, bacon grease<br>peanut butter, smooth style, without salt<br>sugars, brown<br>syrups, corn, light<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"Grease 8\" square cake pan with butter.<br>Melt peanut butter, brown sugar, corn syrup and butter either in saucepan on the stove or in the microwave.<br>Stir until mixture is smooth and creamy.<br>Add rice crispies and peanuts (optional).<br>Mix it all together.<br>Spread the mixture evenly in the pan using a spatula.<br>Place in the refigerator to harden and cool.<br>Melt the stick of butter, either on the stove or in the microwave.<br>Add the cocoa and powdered sugar and stir until creamy.<br>Pour the icing evenly over the cereal mixture.<br>Place in the refigerator to harden again.<br>Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/44057/sweet-marie-chocolate-treats"},{"id":"44054","title":"Almond Joy Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate over very low heat.<br>Pour the chocolate into a parchment-lined 8x8 inch baking dish.<br>Scatter almonds and 3 tablespoons of coconut over the chocolate.<br>Using a spatula, spread the mixture evenly back and forth to 1/2 inch thickness.<br>Sprinkle the remaining tablespoon of coconut on top of the mixture.<br>Place bark in the fridge for 2 hours to set.<br>Break into square bars.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/44054/almond-joy-chocolate-bark"},{"id":"44048","title":"Thumbprint Jam Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>oil, canola<br>syrup, maple, canadian<br>salt, table<br>spices, cinnamon, ground<br>blueberries, raw","directions":"Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.<br>In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined.<br>Working in batches, form each cookie by rolling 1 generous tablespoon of the dough into a ball.<br>Transfer to prepared baking sheets, spacing cookies about 2 inches apart.<br>Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed.<br>Spoon about 1 teaspoon of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes.<br>Set aside to cool.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/44048/thumbprint-jam-cookies"},{"id":"44038","title":"Trail Mix Granola Bars","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>mini semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>honey<br>peanut butter, smooth style, without salt","directions":"Prep a baking dish.<br>For thicker bars, try a 7x11 or a couple of bread pans.<br>For thinner bars, a 13x9 will work.<br>Grease the pan or lay down non-stick foil.<br>In a great big bowl: mix the oats, rice cereal, dried fruit, M&amp;Ms, chocolate chips, and peanuts.<br>Stir it all together with a large spatula.<br>Have the spatula close and handy!<br>In a medium-sized microwave safe bow, combine the honey and peanut butter.<br>Microwave for 30-45 seconds.<br>Stir until it is thoroughly mixed.<br>Pour your honey mixture into the oat mixture.<br>Now, be quick!<br>Coat the oat mixture with the honey mixture.<br>This is easier to do while it is still hot.<br>Once coated, press the mixture into your prepared pan.<br>You can grease your hands and press.<br>I like to take cling wrap and wrap that around the bottom of a bread pan.<br>Then, I use that to press the bars into the pan really firmly.<br>This is necessary for the bars to stick together.<br>Cover and put it in the fridge for at least 1 hour.<br>Cut and enjoy!<br>Do not attempt to cut them before one hour or they will be a crumbly, honey gooey mess.<br>They will still be tasty, though.<br>Like many homemade granola bars, freezing these for a little while helps them stick together.<br>Store at room temperature, in the fridge or the freezer.<br>Recipe from Bran Appetit.","url":"https://recipe.bluelayer.org/recipe/44038/trail-mix-granola-bars"},{"id":"44019","title":"Homemade Hershey's Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>vanilla extract","directions":"Whisk cocoa powder and milk together thoroughly in a large saucepan.<br>Heat and whisk to dissolve the cocoa.<br>(I use medium-low heat).<br>Add the sugar and stir/whisk to dissolve.<br>Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.<br>Bring to a boil and boil for 3 minutes.<br>Be sure to watch this VERY carefully.<br>Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.<br>Remove from heat and stir in salt and vanilla extract.<br>Let cool completely and skim off any skin that may have formed.<br>Pour into a clean/sterile jar with a spout and store covered in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44019/homemade-hersheys-chocolate-syrup"},{"id":"44008","title":"Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be \"kneaded by hand\".<br>Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.<br>In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.<br>Stir constantly until melted, mixture will be glossy.<br>Spread immediately over peanut butter mixture.<br>Allow to cool and harden slightly, cut into squares.<br>DH suggested using a pizza cutter to cut these into squares and it works great!<br>After these are cut and the chocolate has set, I store these covered in a tupperware container.","url":"https://recipe.bluelayer.org/recipe/44008/peanut-butter-cups"},{"id":"44000","title":"Kentucky Horse Race Pie","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Mix all ingredients and pour into an unbaked pie crust.<br>Bake for 40 minutes at 350 degrees F.","url":"https://recipe.bluelayer.org/recipe/44000/kentucky-horse-race-pie"},{"id":"43996","title":"Healthy cacao chocolate","ingredients":"chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>nuts, almonds","directions":"Throw all ingredients into a bowl and mix together<br>Once chocolate is mixed pour into a baking tray lined with baking paper and place in the fridge until hardened.<br>I recommend using a thicker coconut oil or coconut butter as the chocolate can melt quickly if oil is too runny","url":"https://recipe.bluelayer.org/recipe/43996/healthy-cacao-chocolate"},{"id":"43988","title":"Chocolate Brownie Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Scatter the brownies into serving bowl.<br>Put the chocolate and half the cream in a fireproof bowl and place over a pan of simmering water stirring occasionally until melted.<br>Remove from heat and allow to cool slightly.<br>Whip the remaining cream into soft peaks and fold into the chocolate mixture a little at a time.<br>Pour the mousse over the brownies.<br>Ready to eat now or can be put into fridge to firm up fo up to 2 hours.<br>Can be topped with grated white chocolate or add cherries and a dash of Kirsch for a black forrest taste.","url":"https://recipe.bluelayer.org/recipe/43988/chocolate-brownie-mousse"},{"id":"43986","title":"Peanut Butter Pretzel Bites","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>pretzels, soft, unsalted<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium-sized bowl, stir together peanut butter, confectioners sugar, unsalted butter and crushed pretzels.<br>Roll into 1 balls and put them onto a tray.<br>Freeze for 30 minutes, or until firm.<br>Melt chocolate in a saucepan over low heat.<br>Dip balls into melted milk chocolate and put them onto a parchment paper lined tray.<br>Refrigerate until set.<br>Depending on size, you will end up with about 12 balls.<br>I recommend that you double this recipe!<br>Recipe adapted from Martha Stewart Living.","url":"https://recipe.bluelayer.org/recipe/43986/peanut-butter-pretzel-bites"},{"id":"43985","title":"Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"In a medium heavy-bottomed saucepan, warm together: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 tablespoons unsalted butter.<br>Stir to dissolve the sugar.<br>When the butter is melted, add: 1/2 pound bittersweet chocolate, chopped, 1 teaspoon vanilla extract.<br>Turn off the heat.<br>Let the mixture stand for a few minutes and then whisk until smooth.<br>Serve warm.<br>This sauce can be covered and stored in the refrigerator for up to 2 weeks.<br>Reheat over simmering water.<br>For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 ounces chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted.<br>This will thicken as it cools.<br>While still soft, pour or spread over cakes or cupcakes.","url":"https://recipe.bluelayer.org/recipe/43985/chocolate-sauce"},{"id":"43981","title":"Whoppers Ice Cream Torte","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>ice creams, vanilla<br>ice creams, vanilla<br>ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For crust: mix all ingredients together and press into bottom of an 8\" spring form pan.<br>Chill in freezer while making filling.<br>For filling: soften coffee ice cream until it can be spread over crust.<br>Freeze.<br>Repeat process adding softened vanilla and chocolate layers, freezing after each addition.<br>Sprinkle Whoppers pieces on the top layer and freeze.<br>Unmold and slice when ready to serve.","url":"https://recipe.bluelayer.org/recipe/43981/whoppers-ice-cream-torte"},{"id":"43965","title":"Easy Christmas Cookies","ingredients":"candies, marshmallows<br>margarine, regular, 80% fat, composite, stick, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth.<br>Pour over combined cereal and candies; toss until lightly coated.<br>With greased fingers, gently shape mixture into 1 1/2-inch balls.<br>Place on wax paper.<br>Let stand at room temperature until set.<br>Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/43965/easy-christmas-cookies"},{"id":"43960","title":"Chocolate Strawberry Soft Serve","ingredients":"strawberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract","directions":"In a food processor, add all of the ingredients and process until smooth.<br>You may have to scrape down the sides of the food processor a few times.<br>If the consistency is too thick or if its having a hard time processing, add a pinch more milk.<br>Serve in a bowl or cone!","url":"https://recipe.bluelayer.org/recipe/43960/chocolate-strawberry-soft-serve"},{"id":"43958","title":"Paleo Brownie Bites (Gluten-Free, Grain-Free, No Refined Sugar, No Bake)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>dates, deglet noor<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english<br>vanilla extract<br>honey","directions":"Pulse the coconut in a food processor for 30 seconds to a minute to form coconut crumbs.<br>Remove from teh food processor and set aside.<br>Place pitted dates in a bowl of warm water for a minute to soften them up.<br>Add unsweetened cocoa powder and walnuts to the food processor, blend until walnuts become fine crumbs, but do not over process or you will get some kind of chocolate walnut butter.<br>Drain dates and place them in the food processor with the cocoa walnut crumbs.<br>Add vanilla.<br>Process until mixture starts to combine.<br>It may not fully combine until liquid is added.<br>Add coconut milk or liquid sweetener (if desired) half a tablespoon at a time.<br>I used coconut milk and thought they were just sweet enough, but if you like things on the sweeter side feel free to replace the coconut milk with honey, agave, or maple syrup.<br>Pulse.<br>You will know the consistency is right when the dough combines into a ball in the middle of the food processor.<br>If dough is too runny add a tablespoon or more of cocoa powder to bring it back to a dough like state.<br>Transfer dough to a bowl and cover with plastic wrap.<br>Refrigerate for at least 2 hours.<br>Cold dough is much easier to work with.<br>I left my dough in the fridge overnight.<br>You could put it in the freezer if you need to speed the process up.<br>Once dough is cold, put the coconut crumbs from earlier into a shallow bowl.<br>Scoop out heaping tablespoons of dough and roll them between your hands to form balls.<br>Roll balls in coconut crumbs, pressing the crumbs gently into the ball.<br>Set the balls on a tray.<br>Continue until all of the dough is gone.<br>You can moisten your hands with water if the dough begins to stick to your palms as you roll.<br>Keep these chilled, they taste best that way.<br>Bites will keep in the fridge for quite some time, and freeze well also.<br>Recipe adapted from Averie Cooks.<br>Recipe makes 12 one inch balls.","url":"https://recipe.bluelayer.org/recipe/43958/paleo-brownie-bites-gluten-free-grain-free-no-refined-sugar-no-bake"},{"id":"43956","title":"Vegan Chocolate Pudding","ingredients":"sugars, granulated<br>amazonas rainforest product, tapioca starch,<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In medium saucepan, stir together the sugar, tapioca starch, cocoa powder, and salt.<br>Whisk in 1/4 cup of the coconut milk to make a paste.<br>Stir in the remaining milk and vanilla.<br>Bring to a boil.<br>Stirring constantly Reduce heat and simmer for one minute or until pudding starts to thicken.<br>Portion in shallow glass bowl or individual bowls.<br>Cover with plastic and refrigerate for at least two hours before serving.<br>I made changes from Sarah Kramer's recipe, so do not expect it to be exactly the same if you find it in print.<br>She does not specify what kind of vegan milk to use.<br>Since I used coconut, I also cut down the amount of sugar.<br>I also use Raw Sugar or sometimes Agave syrup as those are better for you than refined sugars.<br>;-D Sarah Kramer has TONS of amazing Vegan recipes!<br>Her website is GoVegan.<br>net.<br>You can find her books and many other things there.<br>And if you want to buy her book she will sign and personalize it for no extra charge!!!<br>Gooooo Sarah!<br>Please!<br>let me know if you try this and how you like it!<br>*I recommend using Thai Kitchen (full fat) coconut milk, it always tastes the best and the fat is not bad for you because it is non-hydrogenated palm fat.","url":"https://recipe.bluelayer.org/recipe/43956/vegan-chocolate-pudding"},{"id":"43953","title":"Chocolate Nut Crunch","ingredients":"sugars, granulated<br>butter, without salt<br>salt, table<br>water, bottled, generic<br>nuts, walnuts, english<br>candies, semisweet chocolate","directions":"Grease a 15\" X 10\" cookie sheet and set aside.<br>Place sugar, butter, salt and water in heavy saucepan.<br>Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).<br>Stir in 1/2 cup nuts and pour onto prepared cookie sheet.<br>Spread with greased spatula to about 1/4\" thickness and set aside until cool.<br>Place chocolate in heavy saucepan and cook over low heat until melted.<br>Spread melted chocolate over cooled nut mixture.<br>Sprinkle with remaining 1/2 cup nuts.<br>Set aside until chocolate is firmly set.<br>Break into pieces as you would peanut brittle.<br>Store in airtight container.<br>NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.","url":"https://recipe.bluelayer.org/recipe/43953/chocolate-nut-crunch"},{"id":"43946","title":"Chocolate-Covered Strawberry Hearts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir.<br>Repeat until the mixture is smooth.<br>Stir in the remaining chocolate until melted.<br>Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.<br>Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet.<br>Refrigerate until set, about 5 minutes.<br>Fold the strawberries into the remaining bittersweet chocolate.<br>Divide among the heart outlines and carefully spread to fill in the hearts.<br>Repeat the melting technique above with the white chocolate.<br>Pipe decorations onto the hearts.<br>Let stand until set.<br>Tip: The hearts can be refrigerated in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/43946/chocolate-covered-strawberry-hearts"},{"id":"43936","title":"Muesli Bars II","ingredients":"honey<br>peanut butter, smooth style, without salt<br>nuts, almonds<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>oats","directions":"Grease a 9x13 inch baking dish.<br>In a small saucepan over medium heat, combine the honey, peanut butter and almond butter.<br>Bring to a boil, then lower the heat and simmer for 3 minutes.<br>Remove from heat and stir in the vanilla.<br>In a large bowl, toss together the chocolate chips, rice cereal, almonds and rolled oats.<br>Stir in the peanut butter mixture so everything is evenly distributed.<br>Pack tightly into the prepared pan.<br>Refrigerate until set.<br>Cut into bars when cool.","url":"https://recipe.bluelayer.org/recipe/43936/muesli-bars-ii"},{"id":"43935","title":"My Favorite Buttery Toffee","ingredients":"butter, salted<br>sugars, granulated<br>sugars, brown<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly grease a 9 x 13 dish.<br>Sprinkle nuts and chocolate chips evenly over the bottom; set aside.<br>In deep, heavy saucepan, combine butter and sugars - keep in mind that this bubbles up quite a bit during cooking.<br>Cook over medium high heat, stirring until mixture boils.<br>Then, without stirring any further, cook to 300 degrees F/150 degrees C using candy thermometer.<br>Remove from heat and pour evenly over nuts and chips.<br>Cool completely, then break into pieces.<br>*I use a butter knife to break up, pushing the tip straight down into the toffee, which splinters off pieces, then you can break up into smaller bits by hand.","url":"https://recipe.bluelayer.org/recipe/43935/my-favorite-buttery-toffee"},{"id":"43929","title":"Shocking Chocolate","ingredients":"spices, cinnamon, ground<br>cocoa, dry powder, unsweetened","directions":"Heat the hot chocolate and add the cinnamon schnapps.","url":"https://recipe.bluelayer.org/recipe/43929/shocking-chocolate"},{"id":"43927","title":"Nog De Cacao","ingredients":"eggnog<br>chocolate, dark, 70-85% cacao solids","directions":"Stir ingredients together with cracked ice in an old-fashioned glass.<br>Sprinkle with cocoa and serve.","url":"https://recipe.bluelayer.org/recipe/43927/nog-de-cacao"},{"id":"43926","title":"Almond Lace Fans Recipe","ingredients":"nuts, almonds<br>sugars, granulated<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Grease and foil-line baking sheets.<br>Combine almonds, sugar, butter, cream and flour in a small saucepan.<br>Cook and stir over medium heat till melted and smooth (about 5 min).<br>Drop by teaspoonfuls about 5 inches apart on to sheets.<br>Bake only a few at a time for 5 to 6 min or possibly till lightly browned.<br>Remove from oven; place baking sheet on a wire rack (don't remove cookies from sheet); allow to stand for about 1 minute.<br>Cookies should be cold sufficient to be removed from sheet with a spatula but hot and flexible sufficient to be shaped.<br>Remove cookies to a sheet of wax paper on a flat surface.<br>Working quickly, cut each cookie in half; crimp straight edge (using thumb and forefinger) to create a fan shape.<br>(If cookies cold too fast return to oven to soften).<br>Meanwhile heat chocolate chips slowly in a double boiler; dip edges of cookies into chocolate.<br>Place cookies onto a wire rack to become hard.<br>18 cookies","url":"https://recipe.bluelayer.org/recipe/43926/almond-lace-fans-recipe"},{"id":"43903","title":"Anytime, Anywhere Scrumptious Snack Mix","ingredients":"corn, sweet, white, raw<br>corn, sweet, white, raw<br>candies, white chocolate<br>pretzels, soft, unsalted<br>raisins, seeded<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Combine any amount of snacks listed.<br>A trip to the bulk section of the grocery store provides endless possibilities.<br>keep in a pail or large bowl in the freezer.<br>When needed, scoop some into baggies (for road trips) or small bowl for movie night.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/43903/anytime-anywhere-scrumptious-snack-mix"},{"id":"43901","title":"Chocolate Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cloves, ground<br>nuts, walnuts, english","directions":"In a large bowl, combine flour and liquid (buttermilk, yogurt, etc.).<br>Cover and allow to soak for 12-24 hours.<br>After soaking, combine remaining ingredients.<br>Pour into a greased 9x13 pan and cover with chopped nuts, if desired.<br>Bake at 350 degrees for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/43901/chocolate-coffee-cake"},{"id":"43889","title":"Cream Cheese Coconut Filling (Bundt Cake)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw","directions":"Cream the cheese.<br>Add coconut then mix.<br>What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.<br>drop coconut/cream cheese mixture over the chips in the cake mixture.<br>then I dropped the nuts on top of that.<br>I used this with Recipe #249654 Dark Chocolate Cake - WOW!","url":"https://recipe.bluelayer.org/recipe/43889/cream-cheese-coconut-filling-bundt-cake"},{"id":"43882","title":"Rich Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>vanilla extract<br>butter, without salt","directions":"Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.<br>Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.<br>In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.","url":"https://recipe.bluelayer.org/recipe/43882/rich-chocolate-frosting"},{"id":"43872","title":"Almond Roca","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, almonds<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"use heavy bottomed large sauce.... important<br>mix butter, sugar, water and corn syrup<br>over medium heat bring to a boil stirring until mixture reaches 295 - 310F.<br>This is important<br>KEEP STIRRING CONTINUALLY OR MIXTURE WILL BURN<br>Mix in slivered almonds and pour on buttered cookie sheet<br>REMEMBER MIXTURE IS HOT<br>spread as evenly as possible<br>sprinkle chocolate chips over top.<br>spread evenly when melted<br>sprinkle with ground almonds evenly<br>let set, when hard break into pieces.<br>we put in fridge til set<br>use rolling pin or something hard to break gently into pieces<br>this is well worth the time it takes to make.<br>Don't rush it.","url":"https://recipe.bluelayer.org/recipe/43872/almond-roca"},{"id":"43866","title":"Sunflower Butter Treats","ingredients":"butter, without salt<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Things youll need: mixing bowl, a spoon to mix ingredients, measuring cup, measuring spoons, airtight container, cooling rack or parchment paper and a double boiler (or a homemade double boiler-sized pot and a glass bowl to fit over the potbowl should not be touching the water).<br>Mix sunflower butter, almond meal, coconut flour and honey in a mixing bowl until it all sticks together and forms a ball of dough.<br>Place the dough in the fridge in an airtight container for 1 hour.<br>Then take the dough out of the fridge and form it into bite-size balls.<br>Fill the double boiler or the pot with 1 inch of water and bring it to a simmer.<br>Put the chocolate bar in the top of the double boiler (or the bowl that you will use as your homemade double boiler).<br>Heat chocolate until melted.<br>Once melted, remove bowl from heat.<br>Start to dip the bite-sized treats into the melted chocolate until covered completely.<br>Set the chocolate covered treats on a dish or counter that youve lined with parchment paper or a cooling rack until set.<br>Serve.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43866/sunflower-butter-treats"},{"id":"43862","title":"Chocolate Chip Cookie Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all into a shaker on ice.<br>After shaken, pour all into a frozen martini glass that has been drizzled with chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/43862/chocolate-chip-cookie-martini"},{"id":"43846","title":"Crispy Rice Candy Corn Treats","ingredients":"candies, marshmallows<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>corn, sweet, white, raw<br>mini semi-sweet chocolate baking chips,","directions":"Butter a 10x15 baking pan.<br>Melt marshmallows and butter together in a large saucepan over medium heat, stirring until mixture is smooth, about 10 minutes.<br>Combine cereal, candy corn, and chocolate chips together in a large bowl.<br>Add marshmallow mixture to cereal mixture and stir together until cereal is well coated.<br>Spread in prepared pan.<br>Cool to room temperature and cut into squares.","url":"https://recipe.bluelayer.org/recipe/43846/crispy-rice-candy-corn-treats"},{"id":"43841","title":"Minty Chocolate Covered Strawberries with Chocolate Letters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a large baking sheet with waxed paper and set aside.<br>Melt semi-sweet chocolate chips and coconut oil together over a double boiler.<br>Stir frequently until chocolate is smooth and all chips have melted, about 10 minutes.<br>Be careful not to burn the chocolatemelt it slowly and stir gently for best results.<br>When chocolate has melted, remove it from the heat and start dipping your strawberries!<br>I like to dip strawberries into the chocolate at a bit of an angle, then twist them around in the chocolate so nearly all of the fruit is coated.<br>When strawberry is fully coated in chocolate, lift it out of the bowl and let any excess chocolate drip off.<br>Place chocolate covered strawberries on your wax paper-covered baking sheet to set.<br>Repeat until all strawberries have been dipped in chocolate.<br>Let chocolate strawberries set on the counter while you make the chocolate letters.<br>Print out a copy of any word/font combination you like (I chose LOVE in a script font for Valentines Day) and cover the printout with a piece of waxed paper.<br>Spoon any remaining melted semi-sweet chocolate into a small zip-lock bag (or a piping bag fitted with a small circular tip).<br>Snip off a tiny bit of the corner of the zip-lock bag to turn it into a piping bag.<br>Use the piping bag to trace the letters on your printout (youll be able to see them through the wax paper) with the chocolate.<br>No worries if you mess up on a letter or twojust pull the wax paper over so that the printed letters are under a fresh, chocolate-free area of the wax paper and try it again!<br>I usually pipe four or five versions of the same word on a single piece of wax paper before I have enough letters Im happy with.<br>Set the piped chocolate letters aside to set on the counter.<br>Let letters and strawberries set for about an hour, until chocolate is completely cooled.<br>When chocolate strawberries have cooled, its time to add the mint chocolate!<br>While you melt the mint chocolate, set the hardened chocolate letters in the fridge so theyll be more melt-resistant when you put them on the strawberries!<br>Melt mint chocolate chips in a double boiler, stirring frequently, until smooth.<br>When chocolate is melted, remove from heat and let it cool for 3-5 minutes (just long enough so that it wont burn you through the piping bag).<br>Chocolate should still be smooth and melted.<br>Pour chocolate into a small zip-lock bag (or a piping bag fitted with a small circular tip) and snip off a corner of the bag just like we did earlier.<br>Use the piping bag to drizzle mint chocolate back and forth in smooth, horizontal strokes across each chocolate-covered strawberry.<br>Pull chocolate letters out of the fridge and gently peel them one at a time off the wax paper.<br>I try not to touch the front of the letters much, so as to avoid fingerprints on the final product.<br>I find its pretty easy to peel the letter off the wax paper just like a sticker, and pick it up by its back with just one finger.<br>You could also use tweezers or a butter knife if you want to be a bit more precise.<br>Gently lay each chocolate letter in the center of a strawberry.<br>The mint chocolate drizzle should still be wet and will act like glue, keeping the chocolate letter attached to the strawberry.<br>Once youve adhered all the letters to strawberries, let berries set on the counter until mint chocolate has cooled.<br>Serve immediately or store in the fridge for 3-4 days.","url":"https://recipe.bluelayer.org/recipe/43841/minty-chocolate-covered-strawberries-with-chocolate-letters"},{"id":"43826","title":"Popcorn Delight","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>candies, white chocolate<br>peanut butter, smooth style, without salt","directions":"In a large bowl, combine the popcorn, peanuts, cereal and marshmallows.<br>In a microwave, melt candy coating and peanut butter; stir until smooth.<br>Pour over popcorn mixture; toss to coat.<br>Spread onto waxed paper-lined baking sheets; refrigerate for 15 minutes or until set.<br>Break into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/43826/popcorn-delight"},{"id":"43816","title":"Sand Art Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Mix the 5/8 cup of flour with salt.<br>In a clean, wide mouth 1 quart or 1 liter jar, layer the ingredients in the order given.<br>Starting with the flour and salt mixture, and ending with the walnuts.<br>Attach a decorative tag to the out side of the jar with the following directions: Sand Art Brownies: 1.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Grease one 9x9 inch square baking pan.<br>Pour the contents of the jar into a large bowl, and mix well.<br>Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs.<br>Beat until just combined.<br>Pour the batter into the prepared pan, and bake in the preheated oven for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/43816/sand-art-brownies"},{"id":"43800","title":"Chocolate Almond Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, cashew nuts, raw","directions":"Finely chop your chocolate so that it melts evenly and quickly.<br>Add your chocolate to a double broiler until the chocolate is warm and melty.<br>You don't want to get the chocolate too warm and it is not necessary for this recipe.<br>Once the chocolate is melted, mix in your almonds.<br>Stir well to ensure the almonds are completely coated.<br>Once well coated place the chocolate mixture to a baking sheet covered with wax paper.<br>Spread the mixture out evenly to cool.<br>It takes about two hours or so to completely cool enough to break the bark.","url":"https://recipe.bluelayer.org/recipe/43800/chocolate-almond-bark"},{"id":"43785","title":"Chocolate Pecan Orange Balls","ingredients":"nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>orange juice, raw<br>honey","directions":"Combine all ingredient, except powdered sugar, in a large bowl.<br>Mix well, chill for 20 minutes.<br>Shape by spoonful into round balls.<br>Store in a tightly covered, airtight container.","url":"https://recipe.bluelayer.org/recipe/43785/chocolate-pecan-orange-balls"},{"id":"43783","title":"Swirled Chocolate Peppermint Candies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Microwave semi-sweet and white chocolates in separate microwaveable bowls on HIGH 2 min.<br>or until chocolates are almost melted, stirring after 1 min.<br>Stir until chocolates are completely melted.<br>Cover baking sheet with parchment or waxed paper.<br>Drop 30 teardrops of 1 tsp.<br>each of the semi-sweet chocolate, about 2 inches apart, on baking sheet.<br>Refrigerate 5 min.<br>Drop 1/2 tsp.<br>white chocolate on top of each teardrop of semi-sweet chocolate.<br>Top evenly with crushed candies, about 1/4 tsp.<br>each.<br>Swirl candies into chocolate with toothpick.<br>Refrigerate 20 min.<br>or until firm.","url":"https://recipe.bluelayer.org/recipe/43783/swirled-chocolate-peppermint-candies"},{"id":"43773","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>sugars, brown<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a saucepan, cook cream over moderately-high heat, being careful it doesn't boil over, for 15 minutes, or until reduced to 1 1/2 cups.<br>Whisk in brown sugar until smooth and remove from heat.<br>Add chocolates and stir until melted.<br>Whisk in butter until smooth; add rum.","url":"https://recipe.bluelayer.org/recipe/43773/hot-fudge-sauce"},{"id":"43746","title":"Mocha Alaska Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated","directions":"Mix together.<br>Press into a 9\" pie pan and bake at 350 degrees for 10 min; cold.","url":"https://recipe.bluelayer.org/recipe/43746/mocha-alaska-pie-recipe"},{"id":"43740","title":"Easy BAKER'S Chocolate Curls","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Microwave chocolate on HIGH 5 sec.<br>or just until you can smudge chocolate with your thumb.<br>Hold chocolate, bottom-side up, firmly between thumb and fingers of one hand.<br>Slowly pull vegetable peeler over bottom of chocolate piece with other hand, allowing a thin layer of chocolate to curl as it is peeled off.<br>For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate.<br>Refrigerate until ready to use.<br>Use wooden toothpick to pick up curls and arrange them on top of dessert as desired.","url":"https://recipe.bluelayer.org/recipe/43740/easy-bakers-chocolate-curls"},{"id":"43733","title":"Peanut Butter Clusters","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>potatoes, raw, skin","directions":"In a microwave safe bowl, melt peanut butter chips and chocolate chips; stir until smooth.<br>Stir in peanuts and potato chips.<br>Drop by level tablespoons onto waxed paper lined baking sheets.<br>Refrigerate until firm.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/43733/peanut-butter-clusters"},{"id":"43721","title":"Easy-Bake Oven Raisin Chip Cookie Mix","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>sugars, brown<br>shortening, vegetable, household, composite","directions":"In a medium bowl, combine oats, flour, baking soda and brown sugar; stir.<br>to blend.<br>Cut in shortening with a pastry blender until mixture resembles corn meal.<br>Spoon about 1/2 cup mixture into each of 8 small containers or Ziploc bags.<br>Seal bags tightly.<br>Label with date and contents.<br>Store in a cool dry place.<br>Use within 12 weeks.<br>Makes 8 packages Children's Cookie Mix.<br>Each package makes about 9 cookies.<br>To use: In a small bowl, combine 1 package cookie mix, 2 teaspoons water, 1 tablespoon raisins, and 1 tablespoon mini semi-sweet chocolate morsels.<br>Stir with a spoon until mixture holds together in one big ball.<br>Shape one teaspoon of dough at a time into a ball and arrange on an ungreased cookie sheet.<br>Butter the bottom of a small drinking glass.<br>Dip buttered glass bottom in sugar and flatten each ball by pressing with sugar-coated glass.<br>Bake according to manufacturer's directions in child's play oven or 10 to 12 minutes in Mom's oven (preheated to 350).<br>Remove from oven and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/43721/easy-bake-oven-raisin-chip-cookie-mix"},{"id":"43711","title":"Rich Dark Chocolate Sorbet","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the sugar, cocoa powder and the water into a saucepan; bring to the boil, stirring occasionally to prevent the sugar sticking.<br>Simmer for 5 minutes.<br>Take off the heat,then add the roughly chopped chocolate.<br>Stir until the chocolate has melted, then leave the mixture to cool.<br>Pour into an ice cream maker and churn until frozen OR place in a freezer-proof container and freeze.<br>Whisk after 45 minutes with a fork to break up the ice crystals.<br>Repeat 3 times then freeze for at least 6 hours.<br>Remove from the freezer 15 minutes before serving to soften.<br>Very good served with some fresh raspberries!","url":"https://recipe.bluelayer.org/recipe/43711/rich-dark-chocolate-sorbet"},{"id":"43704","title":"Peanut Butter Criss Cross Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>sugars, brown<br>sugars, granulated","directions":"r&gt;Combine flour, baking soda and salt together.<br>Press this layer into jar altogether.<br>Layer chocolate chips, peanuts, flour layer, brown sugar, gran.<br>sugar in a one quart wide mouth canning jar.<br>Secure lid and give with the following instructions.<br>INSTRUCTIONS:.<br>empty cookie mix in a large mixing bowl -- Stir to combine --<br>add 1/2 cup softened butter, 1/2 cup creamy peanut butter, one beaten egg, 2 tsps vanilla, mix well.<br>Drop by tblsful onto greased cookie sheet.<br>Flatten slightly with fork tines.<br>Bake 8-10 minutes at 350* --<br>Remove to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/43704/peanut-butter-criss-cross-cookies-in-a-jar"},{"id":"43697","title":"Chocolate Peanut Butter Crunchies","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>sugars, brown","directions":"Melt down peanut butter in microwave (careful not to burn).<br>Combine with oats.<br>In a small saucepan, melt together milk, cocoa powder, and brown sugar.<br>combine chocolate mixture with peanut butter/oats mixture.<br>Add the peanuts, and mix the entire mixture until all is well mixed.<br>Roll into small balls onto a sheet covered with wax or parchment paper, and leave to set.","url":"https://recipe.bluelayer.org/recipe/43697/chocolate-peanut-butter-crunchies"},{"id":"43694","title":"Ice Cream Fudge","ingredients":"candies, semisweet chocolate<br>ice creams, chocolate<br>nuts, walnuts, english","directions":"Melt chocolate in microwave.<br>Add softened ice cream to chocolate stirring until smooth.<br>Add in nuts.<br>Press into buttered 8 or 9 inch square pan which has been lined with foil or plastic wrap with ends outside of pan.<br>Refrigerate until firm.<br>Lift out of pan holding ends of foil or plastic wrap.<br>Cut into bite size pieces to serve.","url":"https://recipe.bluelayer.org/recipe/43694/ice-cream-fudge"},{"id":"43693","title":"Deep Dark Yummy Chocolate Mousse Filling or Chocolate Frosting","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"stir melted chocolate with sweetened condensed milk, I melt the chocolate in the microwave<br>add cold water and pudding mix.<br>Mix thoroughly.<br>cool for 30 minutes and then fold in whipped heavy cream.<br>(the chocolate base will be very thick, and this will take a bit of work).","url":"https://recipe.bluelayer.org/recipe/43693/deep-dark-yummy-chocolate-mousse-filling-or-chocolate-frosting"},{"id":"43691","title":"Cappucino Smoothies","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>candies, marshmallows","directions":"In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup.<br>Add ice cubes and 1/4 cup marshmallows; cover and process until blended.<br>Pour into chilled glasses; top with the remaining marshmallows.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43691/cappucino-smoothies"},{"id":"43685","title":"No Bake Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>cookies, vanilla wafers, lower fat<br>candies, marshmallows<br>sugars, powdered","directions":"COMBINE CHOCOLATE MILK AND CINNAMON IN A SAUCE PAN.<br>STIR OVER LOW HEAT UNTIL SMOOTH AND SHINY; RESERVE ABOUT 1/2 CUP FOR LATER.<br>IN A ALRGE BOWL COMBINE WAFERS CRUMBS, MARSHMALLOW AND SUGAR.<br>STIR IN CHOCOLATE MIXTURE.<br>BLEND WELL.<br>PRESS INTO A LIGHTLY BUTTERED 8 inch PAN.<br>SPREAD REMAINING CHOCOLATE MIXTURE OVER THE TOP.<br>CHILL FOR 1 HOUR BEFORE SERVING.","url":"https://recipe.bluelayer.org/recipe/43685/no-bake-brownies"},{"id":"43679","title":"Turtle Cake","ingredients":"candies, caramels<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350&amp;;amp;deg;F. Grease 9x13x2-inch cake pan.<br>Combine caramels, butter and milk in heavy medium saucepan.<br>Stir over medium-low heat until caramels melt and mixture is smooth, about 6 minutes.<br>Prepare cake mix according to package directions.<br>Pour half of batter into prepared pan.<br>Bake until top appears dry and cake is almost done, about 15 minutes.<br>Pour caramel mixture evenly over cake.<br>Sprinkle 1 cup pecans and chocolate chips over caramel.<br>Pour remaining batter over filling.<br>Sprinkle with remaining pecans.<br>Bake until toothpick inserted into top half of cake comes out clean, about 30 minutes.<br>Cool cake completely.","url":"https://recipe.bluelayer.org/recipe/43679/turtle-cake"},{"id":"43652","title":"Tinklee's Tiger Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"prepare a 9x9 pan, line with foil, and butter bottom and sides<br>place white chocolate chips and 1 cup peanut butter in microwave, stirring every 30sec, till completely smooth<br>place chocolate chips and the 1/3 cup of peanut butter in bowl and melt in microwave stirring every 30sec till smooth<br>alternating between the two, drop dollop of fudge in the prepared pan, don't worry on looks<br>take a table knife and make swirls in fudge, don't over mix, chill in refrigerator for 2hrs, remove from pan, cut into squares, store in container in refrigerator for up to 1 week","url":"https://recipe.bluelayer.org/recipe/43652/tinklees-tiger-fudge"},{"id":"43645","title":"Chocolate Crackles (No Copha, No Hassle)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey","directions":"Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).<br>Place cereal and coconut in a large mixing bowl and set aside.<br>Place the chocolate and butter in a microwave dish and melt in microwave on low heat<br>Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.<br>Stir chocolate mixture into cereal mixture and blend evenly.<br>Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.<br>Place in freezer for 10 minutes uncovered.<br>Serve at room temperature.<br>Store remaining crackles in airtight container in the freezer for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/43645/chocolate-crackles-no-copha-no-hassle"},{"id":"43640","title":"Chocolate Raspberry Smoothie","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raspberries, raw<br>beverages, protein powder whey based","directions":"Put all ingredients into blender and blend until thoroughly mixed.<br>Pour into tall glass and drink immediately.","url":"https://recipe.bluelayer.org/recipe/43640/chocolate-raspberry-smoothie"},{"id":"43633","title":"Pineapple Strawberry Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>pineapple, raw, all varieties<br>pineapple, raw, all varieties<br>syrup, maple, canadian<br>cheese, parmesan, hard<br>sugars, granulated<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>strawberries, raw<br>cornstarch<br>water, bottled, generic","directions":"Crust: Combine ingredients for crust.<br>Mix well.<br>Press onto bottom of 8\" round pan.<br>Cover and freeze for 15 minutes.<br>Set aside.<br>Filling: Dissolve gelatin mixture in 3 tbsp hot water.<br>Set aside.<br>Beat cream cheese and sugar until light and fluffy.<br>Add gelatin and vanilla.<br>Mix well.<br>Set aside.<br>Beat Cream until almost double in volume.<br>Fold into cream cheese mixture, then fold in Pineapple and half of strawberries.<br>Pour into prepared pan.<br>Chill until set.<br>Simmer cornstarch with 1-1/2 tbsp sugar until thick.<br>Add remaining strawberries.<br>Cool.<br>Use as topping or garnish for cheesecake.","url":"https://recipe.bluelayer.org/recipe/43633/pineapple-strawberry-cheesecake"},{"id":"43612","title":"Frosted Whoppers Candy Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla","directions":"Place candies and milk in blender container.<br>Cover; blend until candies are finely chopped.<br>Add ice cream.<br>Cover; blend until thick and speckled with chocolate.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43612/frosted-whoppers-candy-milkshake"},{"id":"43595","title":"Healthy Pumpkin Oatmeal Chocolate Chip Cookies","ingredients":"pumpkin, raw<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350 F. Line 2 cookie sheets with Silpat mats or parchment paper.<br>Set aside.<br>In a large mixing bowl, stir together pumpkin puree, vanilla, pumpkin pie spice and sea salt until well blended.<br>Mix in the oats, chocolate chips and walnuts until well combined.<br>Drop heaping tablespoons of batter onto cookie sheets spacing them an inch or so apart.<br>You may want to flatten the cookies slightly with a lightly oiled palm or the bottom of a glass since they do not spread in the oven.<br>Bake cookies in the preheated oven for 15 minutes.<br>When done, they should be slightly brown on the bottoms.<br>Remove pans from oven and set them on a rack.<br>Cool cookies for 5 minutes on the baking sheet then transfer to wire racks to cool for an additional 20 minutes.<br>Store in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/43595/healthy-pumpkin-oatmeal-chocolate-chip-cookies"},{"id":"43593","title":"Suzanne's Pretzel Bark","ingredients":"candies, semisweet chocolate<br>pretzels, soft, unsalted","directions":"Preheat oven to 150degrees.<br>Place parchment paper onto cookie shee (preferably with sides).<br>Sprinkle morsels evenly over parchment paper.<br>Place pan in oven to melt chips (about 5 min or so,but usually I just check on the chips).<br>Remove pan and spread evenly over parchment.<br>Sprinkle broken pretzel pieces over the chocolate.<br>Press down lightly the pretzel sticks.<br>Allow to cool-for quick cooling place pan in freezer or fridge for about 5 minutes.<br>Break apart.<br>Makes about 10 snack size baggie portions (for gift giving).","url":"https://recipe.bluelayer.org/recipe/43593/suzannes-pretzel-bark"},{"id":"43586","title":"Strawberries and Sicilian Cream","ingredients":"cheese, ricotta, whole milk<br>marmalade, orange<br>candies, semisweet chocolate<br>orange juice, raw<br>strawberries, raw","directions":"In a blender or food processor fitted with a steel blade, process ricotta until smooth.<br>Add marmalade and process just until mixed.<br>Transfer to a bowl.<br>Stir in chocolate and liquer.<br>Cover and refrigerate until chilled.<br>Divide strawberries between 4 goblets or dessert dishes.<br>Top each serving with ricotta-chocolate mixture.","url":"https://recipe.bluelayer.org/recipe/43586/strawberries-and-sicilian-cream"},{"id":"43583","title":"Goblin Gorp","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>raisins, seeded<br>oil, corn, peanut, and olive<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>corn, sweet, white, raw","directions":"In large bowl, combine all ingredients.<br>Toss gently.","url":"https://recipe.bluelayer.org/recipe/43583/goblin-gorp"},{"id":"43563","title":"Dark Chocolate-Dipped Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Microwave chocolate in small microwaveable bowl on MEDIUM 1 to 2 min.<br>or until chocolate is almost melted.<br>Stir until chocolate is completely melted.<br>Wash and dry strawberries.<br>(Do not remove tops.<br>Dip bottom half of each strawberry in chocolate.<br>Place in single layer in waxed paper-lined shallow pan.<br>Refrigerate 30 min.<br>or until chocolate is firm.<br>Store leftovers in refrigerator.","url":"https://recipe.bluelayer.org/recipe/43563/dark-chocolate-dipped-strawberries"},{"id":"43552","title":"Substitution for Sweet Chocolate Chips","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt","directions":"If using butter melt or soften first.<br>Mix all ingredients and add to recipe.","url":"https://recipe.bluelayer.org/recipe/43552/substitution-for-sweet-chocolate-chips"},{"id":"43546","title":"Granola Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>honey<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small sauce pan heat oil, peanut butter, and honey over a medium heat.<br>Once melted and fully combined, mix in the oats and semi-sweet chocolate chips.<br>Stir until the chocolate chips are melted.<br>Allow to cool for about 30 minutes.<br>Stir in the rest of the chips, and spread into a lined 8x8 pan.<br>Put in fridge until completely set.<br>Cut into squares.<br>Store in fridge.","url":"https://recipe.bluelayer.org/recipe/43546/granola-bars"},{"id":"43545","title":"M & M's Gift Jar Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>nuts, walnuts, english<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded<br>sugars, brown<br>oats","directions":"In medium bowl combine flour, baking soda, salt and cinnamon.<br>In 1-quart clear glass jar with tight fitting resealable lid, layer flour mixture, walnuts, 1/2 cup \"M&amp;M's\" Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup \"M&amp;M's\" Chocolate Mini Baking Bits and oats.<br>Seal jar; wrap decoratively and attached recipe tag with instructions.<br>M&amp;M's Gift Jar Cookies:.<br>Makes 3 dozen cookies.<br>3/4 cup butter (1 1/2 sticks).<br>1 large egg.<br>3/4 tsp vanilla extract.<br>Preheat oven to 340F Lightly grease cookie sheets; set aside.<br>In large bowl beat butter, egg and vanilla extract until well blended.<br>Stir in contents of jar until well blended.<br>Roll into 1 inch balls and place about 2 inches apart on prepared cookie sheets.<br>Bake 12 to 15 minutes.<br>Cool 2 minutes on cookie sheets; cool completely on wire racks.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/43545/m-ms-gift-jar-cookie-mix"},{"id":"43544","title":"Rocky Road Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds<br>candies, marshmallows","directions":"Place the chocolate in a food processor fitted with the blade attachment.<br>Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.<br>Turn the food processor on and run for 1 minute until the chocolate becomes a mass.<br>Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor.<br>Leave the chocolate in the food processor for 1 minute without running or pulsing.<br>Scrape down the sides and bottom of the processor after the 1-minute rest.<br>Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.<br>Remove the food processor bowl from the base and the blade from the bowl.<br>Continue scraping and stirring for 1 minute.<br>Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack.<br>It should set within 3 minutes and be shiny and streak-free.<br>If the temper test has some streaks, continue scraping and stirring for another minute and test again.<br>The chocolate should maintain a temperature between 88 and 91 degrees F.<br>As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.<br>Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs.<br>Top with the remaining third of the almonds and marshmallow creme.<br>Cool until set, approximately 30 minutes.<br>Break into large pieces to serve.<br>Store in an airtight container in a cool, dark place.","url":"https://recipe.bluelayer.org/recipe/43544/rocky-road-bark"},{"id":"43540","title":"Cinnamon Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground","directions":"Melt chocolate in a plastic bowl or double broiler.<br>Stir in red hots.<br>At this point you can pour out onto waxed paper or stir to melt red hots, then pour onto waxed paper to cool.<br>Break off into chunks.","url":"https://recipe.bluelayer.org/recipe/43540/cinnamon-bark"},{"id":"43533","title":"Chocolate Chip Date Bites","ingredients":"dates, deglet noor<br>nuts, almonds<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Place dates, almonds and pecans in the bowl of your food processor and process until a chunky, sticky mixture forms.<br>Turn the food processor back on and feed the chocolate chips and vanilla extract through the feed tube.<br>Stop processing once the mixture turns chocolate in color and is mixed, but not perfectly smooth.<br>Take pieces of the dough and roll into balls.<br>Store them in an airtight container in the refrigerator, where they will harden slightly.","url":"https://recipe.bluelayer.org/recipe/43533/chocolate-chip-date-bites"},{"id":"43519","title":"Overnight Oats (Double Chocolate Chia Combo)","ingredients":"oats<br>seeds, chia seeds, dried<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Note this requires a minimum of 3 hours refrigeration, up to overnight.<br>Mix all the yogurt ingredients in a glass jar (14-ounce size) with a lid.<br>If you dont want to add the chia, just dont add as much milk.<br>(You can mix any spices, sweeteners, or dried fruit you like into the oats and milk.)<br>Refrigerate in the glass jar or another airtight container and let the oats soak for at least three hours, ideally overnight.<br>In the morning, you can add fresh fruit, nuts, yogurt and any other favorite toppings to your oatmeal.<br>In this case I topped with my own homemade vanilla yogurt and some chocolate chips.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/43519/overnight-oats-double-chocolate-chia-combo"},{"id":"43501","title":"Dark Chocolate Sorbet","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer.<br>Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes.<br>Set aside the chocolate milk.<br>Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.<br>Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/43501/dark-chocolate-sorbet"},{"id":"43484","title":"Polly Welby's Excellent Chocolate Mousse","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted.<br>Stir occasionally until chocolate is smooth.<br>Allow to cool slightly.<br>Whip cream in large bowl with electric mixer until soft peaks barely form.<br>Fold chocolate into cream and spoon into serving dishes.<br>Chill 30 minutes in refrigerator, until set.","url":"https://recipe.bluelayer.org/recipe/43484/polly-welbys-excellent-chocolate-mousse"},{"id":"43479","title":"Bourbon Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>alcoholic beverage, distilled, whiskey, 86 proof<br>orange juice, raw<br>nuts, almonds","directions":"Combine chocolate chips and milk in large bowl and cover loosely.<br>Cook in microwave for 3 minutes on High.<br>Remove from microwave and stir until smooth.<br>Add bourbon and orange extract; mix well.<br>Grease an 8 inch square pan and sprinkle bottom of pan with almonds.<br>Pour mixture in pan; let stand until firm or chill in refrigerator.","url":"https://recipe.bluelayer.org/recipe/43479/bourbon-fudge"},{"id":"43461","title":"Pumpkin Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>pumpkin, raw<br>pumpkin, raw<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, powdered","directions":"In a large double boiler melt the coconut oil, chocolate chips, and peanut butter.<br>Mix well and then fold in the pumpkin puree until smooth.<br>Add the vanilla and 2 teaspoons of the pumpkin pie spice.<br>At this point I recommend tasting the mixture.<br>If you still want it more-spiced add the additional spice a little at a time until it has the flavor you want.<br>Take the top bowl/pot off the double boiler and carefully fold in the cereal, 1 cup at a time.<br>Once all of the cereal is coated transfer to a 2 gallon zip-top bag.<br>Add half of the powdered sugar to the bag, seal, and shake to coat.<br>Let the cereal cool for about 15-20 minutes and then repeat with the remainder of the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/43461/pumpkin-puppy-chow"},{"id":"43459","title":"French-Style Chocolate Sandwich Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>egg, white, raw, fresh<br>oil, olive, salad or cooking<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Bring egg whites to room temperature.<br>Add margarine to a fairly large bowl and whisk until creamy.<br>Add sugar and mix well.<br>Then add egg whites in about 5 batches.<br>Mix with each addition.<br>Add the vanilla oil and whisk lightly.<br>Also add the pancake mix.<br>Using a rubber spatula, blend ingredients until even.<br>Preheat oven at 170C.<br>Put the batter in an icing bag with a plain tip.<br>On a baking sheet lined with parchment paper, squeeze the batter out into about 2 cm in diameter.<br>*After you insert the plain tip, do not cut the edge of the icing bag until all the batter goes in.<br>It's easier to add the batter if you fold back the bag.<br>*Simply use a spoon if you don't have any icing bags.<br>Bake for approximately 10 minutes at 170C.<br>Turn the temperature down to 150C and bake for 2 more minutes.<br>Prepare hot water.<br>Make the ganache cream.<br>Finely break the chocolate bar into a bowl.<br>Melt in a double broiler.<br>Also warm the heavy cream in a double broiler.<br>Add a third of the warm cream to the melted chocolate.<br>Mix well.<br>It becomes lumpy, but you can keep on mixing until it gets glossy.<br>Then add a half of the remaining cream.<br>Continue to mix thoroughly.<br>Finally add the rest of the cream, and mix fully.<br>You're done with the ganache cream when the cream is evenly smoothed out.<br>When the biscuits are done, take out immediately from the oven.<br>Remove parchment paper from the baking sheet and set aside to cool.<br>Flip over to cool down some more.<br>*I used an icing bag for this one!<br>*This one was made with a spoon!<br>Use a spoon to top a biscuit with ganache cream.<br>Sandwich the chocolate with another biscuit, and repeat for all the others.<br>Done!<br>With the leftover egg yolks, you could even make French Toast []<br>You can make Easy Baked Pudding with leftover heavy cream?<br>[]<br>Here's a pasta dish made with leftover egg yolks and heavy cream.<br>How about some Spaghetti Carbonara?<br>[]","url":"https://recipe.bluelayer.org/recipe/43459/french-style-chocolate-sandwich-cookies"},{"id":"43451","title":"Affogato","ingredients":"ice creams, vanilla<br>spices, cinnamon, ground<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream.<br>Pour just a little coffee over the ice cream and garnish with the chocolate shavings.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43451/affogato"},{"id":"43447","title":"Chocolate Blueberry Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>blueberries, raw","directions":"Line a baking sheet with aluminum foil.<br>Place chocolate chips into a microwave-safe bowl; heat in microwave for 1 minute.<br>Stir.<br>Heat in microwave for 1 minute more; stir again.<br>Add dried blueberries and mix well.<br>Pour chocolate mixture onto the prepared baking sheet and refrigerate until set, about 30 minutes.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/43447/chocolate-blueberry-bark"},{"id":"43435","title":"Chocolate-Coconut Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved.<br>Remove from the heat.<br>Add the chocolate pieces and whisk until the chocolate is melted.<br>Whisk in the coconut milk and vanilla.<br>Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.<br>If a layer of coconut milk has firmed up on top, simply whisk in it before churning.<br>Serve Chocolate-Coconut Sorbet atop a Blondie (page 222), topped with a spoonful of Dulce de Leche (page 171) or Cajeta (page 173) and some toasted shredded coconut.","url":"https://recipe.bluelayer.org/recipe/43435/chocolate-coconut-sorbet"},{"id":"43420","title":"Candy Cookie Mix Recipe","ingredients":"sugars, granulated<br>sugars, brown<br>vanilla extract<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients in a medium bowl.<br>Whisk the ingredients together till they are proportionately distributed, making sure all brown sugar lumps are crushed.<br>Store in an airtight container<br>Attach this to the Jar<br>Candy Cookies:1 c. unsalted butter or possibly margarine, softened 1 large egg1 pkg.<br>Candy Cookie Mix1 c. candy bar chunks (Reese's peanut butter c., Butterfinger bars, white or possibly lowfat milk chocolate chunks)<br>Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter till it is smooth.<br>Add in the egg, and continue beating till the egg is combined.<br>Add in the Candy Cookie Mix and candy bar chunks and blend on low just till the cookie mix is incorporated.<br>Form the cookies into 1 1/2-inch balls &amp; place them 2 inches apart on an ungreased cookie sheet.<br>Bake for 10 to 12 min, till golden brown on the edges.<br>Remove from oven, and cold on cookie sheet for 2 min.<br>Makes 3 dozen cookies<br>Barb Says: Same as the Cake In A Jar, give this as a gift.<br>They'll love you for it!","url":"https://recipe.bluelayer.org/recipe/43420/candy-cookie-mix-recipe"},{"id":"43416","title":"Eggless Chocolate Chip Banana Bread","ingredients":"sugars, granulated<br>sugars, brown<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Note: This recipe does NOT contain eggs or milk.<br>In a large bowl, cream sugars and butter for about 5 minutes (mixture does not get smooth).<br>Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with bananas, beating after each addition (the batter will be thick).<br>Stir in the chocolate chips.<br>Spoon into a greased 9-inch x 5-inch x 3-inch loaf pan (I used three 5.75 x 3 inch loaf pans).<br>Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick.<br>Cool in the pan for 10 minutes before removing to a wire rack.<br>Recipe adapted from Janines best Banana Bread, found in All Recipes.","url":"https://recipe.bluelayer.org/recipe/43416/eggless-chocolate-chip-banana-bread"},{"id":"43408","title":"Milky Sweet Bean Jam Using Shiro-an White Bean Powder","ingredients":"beans, snap, green, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Use a pan that doesn't easily burn.<br>Put the ingredients in the pan, and warm it up until the sugar has dissolved while mixing.<br>Make sure to not let it come to a boil.<br>Turn the heat off, add the dried shiro-an powder, and mix well to dissolve.<br>The powder forms clumps easily so be sure to mash them.<br>Turn the heat on to a low setting, and stir and knead the paste until it reaches your desired consistency.<br>It burns easily, so keep stirring consistency and work fast.<br>The paste will keep stiffening up with residual heat, so take the pan off the heat as soon as you're done.<br>The paste will also become stiffer when it cools, so stop cooking it when it's a bit more liquid than you want.<br>Cover the paste with plastic wrap so that it doesn't dry out.<br>You can adjust the consistency depending on what you are going to use the paste for, but it tastes best when it's soft and creamy.<br>When the paste falls slowly from a spoon when scooped up as shown here, it was delicious spread on toast.<br>This is a bonus but...<br>I wanted to make it really milky flavored, so I tried using just condensed milk to sweeten the paste.<br>The next day the paste was like very hard clay!<br>Next, I tried adding sweetness with white chocolate and condensed milk.<br>The paste became very soft, but the sweetness was cloying...<br>This time I tried adding condensed milk and sugar in equal amounts.<br>The texture was moist and creamy and really nice!<br>The moisture retaining powers of sugar are awesome!<br>But!<br>It was too sweet...<br>So, I took the middle road and used the amounts listed in this recipe, and it was just right.<br>You do need sugar, even if it's a small amount.<br>It was a learning experience!","url":"https://recipe.bluelayer.org/recipe/43408/milky-sweet-bean-jam-using-shiro-an-white-bean-powder"},{"id":"43404","title":"Chocolate Syrup","ingredients":"sugars, granulated<br>chocolate, dark, 70-85% cacao solids<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Mix the sugar, cacao and salt.<br>Add the milk and vanilla.<br>Heat on a low heat for 15 minutes.<br>Let it cool down and keep it in a jar in the fridge.<br>For a nice hot chocolate, use 1 tablespoon of the chocolate syrup plus 1 cup hot milk.<br>For chocolate milk, 1 tablespoon of the chocolate syrup with 1 cup cold milk and 1 tablespoon ice cream.<br>Mix all 3 together and enjoy!<br>You can also use the syrup on a just-out-of-the-oven cake for a wonderfully chocolatey syrup.","url":"https://recipe.bluelayer.org/recipe/43404/chocolate-syrup"},{"id":"43398","title":"Delicious Chocolate Cornflake Cakes","ingredients":"butter, without salt<br>syrup, maple, canadian<br>candies, semisweet chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a saucepan over low heat, combine the butter, golden syrup and chocolate.<br>Cook and stir until butter and chocolate have melted and everything is well blended.<br>Mix in the cornflakes cereal.<br>Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet.<br>Place in the refrigerator until set, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/43398/delicious-chocolate-cornflake-cakes"},{"id":"43385","title":"Hester's Chocolate Sauce or Frosting","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>cornstarch","directions":"Blend together in saucepan.<br>Heat to boiling, stirring constantly.<br>Cook and stir 1 minute until thickened.<br>Serve warm or cool if for frosting.","url":"https://recipe.bluelayer.org/recipe/43385/hesters-chocolate-sauce-or-frosting"},{"id":"43375","title":"Chocolate Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Bring water and sugar to a boil in a saucepan, stirring often to dissolve the sugar.<br>Whisk in cocoa powder until smooth.<br>Bring to a boil; simmer for 1 minute.<br>Pour cocoa mixture over the chopped chocolate and whisk until smooth.<br>Add vanilla, cover and chill until cold.<br>Freeze this mixture in an ice cream maker according to your manufacturer's instructions.<br>When frozen, transfer to a freezer container, press a piece of wax paper to the top and freeze until firm, for at least 3 hours.","url":"https://recipe.bluelayer.org/recipe/43375/chocolate-sorbet"},{"id":"43373","title":"Almond Roca","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>nuts, almonds","directions":"Melt butter in a heavy saucepan over low heat.<br>Add sugar and stir until dissolved.<br>Add corn syrup and water.<br>Cook over low heat until it reaches 290 degrees F on a candy thermometer, stirring slowly frequently.<br>Remove from heat.<br>Stir in slivered almonds.<br>Pour onto a shallow 9x13 baking sheet (larger if you want the candy layer thinner).<br>Cool.<br>Melt chocolate in a saucepan over low heat.<br>Cool slightly.<br>Pour half the chocolate over the cooled candy layer; sprinkle with 1/2 cup finely chopped almonds.<br>Let stand until firm.<br>Invert onto waxed paper.<br>Cover with remaining chocolate and finely chopped almonds.<br>Let harden completely, then break into pieces.<br>Makes about 2 pounds.","url":"https://recipe.bluelayer.org/recipe/43373/almond-roca"},{"id":"43370","title":"Charles Chocolates Graham Crackers Recipe","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>honey<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spices, cinnamon, ground","directions":"Heat the oven to 350 degrees F.<br>Combine the butter, sugars, and honey in a mixer, and cream until soft and fluffy.<br>In a separate bowl, sift together the flours, salt, baking soda, and cinnamon.<br>Add the dry ingredients to the creamed mixture and mix until just combined.<br>Use your hands to press the dough together until it forms a ball.<br>Flour a clean and dry surface with graham flour.<br>Roll out the dough to a 12-by-12-inch square and then cut into nine 4-inch squares.<br>Prick the surface of the squares with a fork and place them on a parchment-lined baking sheet.<br>Bake the dough until the top is golden brown, slightly blistered, and dry looking, about 8 to 10 minutes.<br>Remove from the oven and place on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/43370/charles-chocolates-graham-crackers-recipe"},{"id":"43340","title":"Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine.<br>Mix in milk and oil until batter is uniform.<br>Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter.<br>Add vanilla to the hot water and pour over everything.<br>Do not mix.<br>Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry.<br>The pudding will be bubbling around the edges.","url":"https://recipe.bluelayer.org/recipe/43340/chocolate-pudding-cake"},{"id":"43333","title":"Chocolate Thumbprint Cookies","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate<br>syrups, corn, light","directions":"Preheat oven to 350.<br>In a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.<br>When smooth, about two minutes, on low speed, add flour until fully incorporated.<br>Form balls using 2 teaspoons of dough.<br>Place balls one inch apart on a baking sheet.<br>Bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.<br>Turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.<br>Combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.<br>When thick, fill indentions and transfer to refrigerator (if you prefer) to set up.","url":"https://recipe.bluelayer.org/recipe/43333/chocolate-thumbprint-cookies"},{"id":"43330","title":"Holiday Granola","ingredients":"oats<br>nuts, pecans<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>sugars, brown<br>salt, table<br>oil, canola<br>syrup, maple, canadian<br>vanilla extract<br>cranberries, dried, sweetened<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a half sheet rimmed baking sheet with a Silpat nonstick baking mat.<br>In a large bowl, combine oats, pecans, cinnamon, nutmeg, sugar and salt.<br>Add oil and stir to coat.<br>Add maple syrup and vanilla and stir with a rubber spatula to coat evenly.<br>Spread granola into an even layer onto the baking sheet.<br>Bake for 15 to 20 minutes until toasted.<br>Remove from oven and let cool on baking sheet.<br>Break up the granola into a large bowl and add cranberries, dates and chocolate chips.<br>Gently toss to combine.<br>Can be stored in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/43330/holiday-granola"},{"id":"43319","title":"Brown Cow Milk Shake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add all the ingredients to a blender; blend for 1 to 1 1/2 minutes or until the mixture is smooth and thick.<br>For a thinner shake, add 1/2 cup milk.","url":"https://recipe.bluelayer.org/recipe/43319/brown-cow-milk-shake"},{"id":"43298","title":"Mounds Candy Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave","directions":"Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.<br>Using a small paint brush, coat the bottom and sides of a mounds candy mold.<br>Place mold in the freezer for 10 minutes to allow the chocolate to harden.<br>In a small bowl, combine shredded coconut, coconut oil and agave.<br>Remove mold from the freezer.<br>Fill chocolate-lined molds with coconut mixture.<br>Paint chocolate over the coconut mixture to cover the bars.<br>Place in freezer for 10 minutes to harden.<br>Remove from the freezer, turn mold upside down and pop mounds out of the mold.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/43298/mounds-candy-bars"},{"id":"43276","title":"White Chocolate Rocky Road Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>mini semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl combine peanut butter, confectioners sugar, butter, and salt until smooth.<br>Add marshmallows and mini chocolate chips.<br>Stir to combine and set aside.<br>In a microwave safe bowl, melt half of white chocolate in 30-second intervals (stirring in between), until completely melted, being careful not to burn.<br>Add remaining white chocolate to the melted chocolate and stir until all the chocolate has melted.<br>This is called tempering.<br>Line a mini muffin tin with mini cupcake liners.<br>Pour a little white chocolate into all your liners then scoop a 1/2 1 amount of peanut butter filling into each cup.<br>Top off with more white chocolate and refrigerate until firm, about 30 minutes.<br>Peel off cupcake liners and let sit for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/43276/white-chocolate-rocky-road-peanut-butter-cups"},{"id":"43273","title":"Everyday Vegan Choco Brownies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 350F Coat 9x13-inch baking dish with cooking spray.<br>Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.<br>Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.<br>Add tofu mixture to dry ingredients, and mix well.<br>Scrape batter into prepared pan.<br>Bake until batter is set and top is dry, 45 to 50 minutes.<br>Cool in pan; cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/43273/everyday-vegan-choco-brownies"},{"id":"43271","title":"Whipped Chocolate Ganache Frosting / Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Have cmhopped chocolate in a large bowl<br>Heat cream in the microwave or on stove top until.it comes to a simmer.<br>Remove from heat and pour over chopped chocolate.<br>Let sit 1 minute then stir until smooth.<br>Cool to room temperature, then chill about 1 hour until cold<br>When ready to use beat until light and fluffy.<br>If your chocolate is to cold to whip heat a couple of tablespoons cream to just warm.and add by drops to get the frosting started.<br>This frosting is great on cakes, cupcakes, brownies and bars.<br>It's also a wonderful filling for cupcakes and sandwiched between cookies!","url":"https://recipe.bluelayer.org/recipe/43271/whipped-chocolate-ganache-frosting-filling"},{"id":"43233","title":"Chocolate Chia Pudding","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>cocoa, dry powder, unsweetened<br>seeds, chia seeds, dried<br>vanilla extract<br>syrup, maple, canadian","directions":"Pour the milk into a large mason jar.<br>Add the cocoa powder and stir.<br>Heat the milk mixture in the microwave on high for 2 minutes, then remove it from the microwave and stir or whisk the mixture until it is smooth.<br>To the chocolate mixture, add the chia seeds, vanilla and honey.<br>Place the lid on the jar, and give it a few vigorous shakes to make sure everything is well mixed.<br>Place the pudding in the refrigerator at least 2 hours, or overnight if you like it thicker.<br>Shake the jar occasionally to ensure everything stays mixed while it cooks.<br>Spoon into serving dishes, add your fruit of choice, and any other toppings you like (such as nuts, coconut, or dark chocolate shavings, and perhaps a dollop of fat-free whipped cream).<br>Enjoy!<br>* If you prefer, you can give the whole mixture a whirl in the blender.<br>This will grind the seeds up a little and result in a smoother pudding.<br>Recipe adapted from Eat Little, Eat Big.","url":"https://recipe.bluelayer.org/recipe/43233/chocolate-chia-pudding"},{"id":"43229","title":"Peanut Butter Cookie Dough Truffles","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Line a baking sheet with parchment paper.<br>Whisk the flour, baking powder and salt together in a medium bowl and set aside.<br>Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.<br>Add the flour mixture, and mix on low speed until well incorporated.<br>(Turn off the mixer and use your hands to help combine if needed.)<br>Scoop tablespoonfuls of the dough, and roll them into smooth balls.<br>Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.<br>Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.<br>Drop the chilled balls into the coating, and roll them around with a fork to fully coat.<br>Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.<br>(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)<br>Chill the truffles until the coating is completely set, about 1 hour.<br>(The truffles can be refrigerated in an airtight container for up to 5 days.)","url":"https://recipe.bluelayer.org/recipe/43229/peanut-butter-cookie-dough-truffles"},{"id":"43228","title":"King Arthur Chocolate Bon-Bon Drops","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place all cookie dough ingredients in bowl of your mixer.<br>Beat on medium speed until a soft, smooth dough is formed.<br>Remove from bowl, shape into a 3/4\" thick disc.<br>Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.<br>Preheat oven to 350, line two baking sheets with parchment paper.<br>Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).<br>Bake for 7-10 minutes.<br>Watch cookies carefully to avoid scorching bottoms.<br>Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.<br>For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.<br>Glaze will be thick, almost icing consistency.<br>Using a teaspoon, portion glaze over barely warm cookies.<br>You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.<br>Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles.<br>Store any leftovers at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/43228/king-arthur-chocolate-bon-bon-drops"},{"id":"43225","title":"Mix-And-Match Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, cashew nuts, raw<br>raisins, seeded","directions":"Mix all ingredients in small tupperware container.<br>Enjoy!<br>VARIATIONS.<br>Change the cereal (Cinnamon Toast Crunch, Oat Squares, Granola etc).<br>Change the nuts (Almonds, cashews etc.<br>I am in a nut-free workplace, so I use soy nuts).<br>Replace the raisins with chocolate chips, butterscotch chips, dried fruit, chopped fruit leather etc.","url":"https://recipe.bluelayer.org/recipe/43225/mix-and-match-trail-mix"},{"id":"43217","title":"The Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"Chop chocolate into small shards with a serrated knife.<br>Put in bowl with the powdered sugar.<br>Heat milk and 2 Tbs of the butter in saucepan to boiling.<br>Pour the hot cream over the chocolate to melt and combine (this works better than putting the chocolate and sugar into the cream as you get fewer lumps).<br>Return to saucepan over VERY low heat and stir to melt.<br>Finish by adding the other 2 Tbs of butter, the vanilla, and the scant pinch of salt.","url":"https://recipe.bluelayer.org/recipe/43217/the-chocolate-sauce"},{"id":"43213","title":"Linda's English Butter Toffee","ingredients":"sugars, granulated<br>butter, without salt<br>syrups, corn, light<br>water, bottled, generic<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine sugar, butter, corn syrup, and water in a large saucepan.<br>Heat on medium heat until butter is melted.<br>Increase heat and bring to a boil and boil for approximately 13 minutes or until 280-290F on a candy thermometer, stirring constantly.<br>Pour into a buttered 15x10-inch pan which has been sprinkled with the almonds.<br>Let cool for 5 minutes.<br>Break chocolate bar into squares and place on top of toffee.<br>When melted, spead evenly.<br>Cool completely.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/43213/lindas-english-butter-toffee"},{"id":"43212","title":"Hot Chocolate Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend milk, chocolate powder, sugar.<br>pour equal amount in each glass.<br>Add ice cream on the top n swirl some hot chocolate syrup over each serving and serve hot.","url":"https://recipe.bluelayer.org/recipe/43212/hot-chocolate-shake"},{"id":"43199","title":"Christmas Krispy Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter or spray a 9x13 inch pan with cooking spray.<br>In a large pot, gently melt the butter over low heat.<br>Add the marshmallows and continue to stir over low heat until they are all melted.<br>Pull the pot off the heat and immediately add the rice krispies and stir well.<br>Gently stir in the white chocolate chips, cranberries and pistachios until they are well combined into the treats.<br>Pour the mixture into the prepared pan and using a spatula, press the mixture down flat into the baking dish.<br>When the Krispy treats have cooled completely, pour the melted white chocolate over the top and, using a spatula, spread it evenly.<br>Let them cool and set up further, about 1 hour.<br>Using a sharp knife, slice the treats into desired size bars (I cut them into 24 bars).<br>Remove them from the pan and drizzle them with the melted dark chocolate using a fork.<br>Let the chocolate set up (1 hour) and then serve or freeze.","url":"https://recipe.bluelayer.org/recipe/43199/christmas-krispy-treats"},{"id":"43190","title":"Candy Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw","directions":"Place chip and nut mixture in medium microwave-safe bowl.<br>Microwave at MEDIUM (50%) 30 seconds; stir.<br>If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is blended when stirred.<br>Drop by rounded teaspoons into small paper candy cups.<br>(Mixture may also be dropped onto wax paper-lined cookie sheet.)<br>Cool until set.<br>Store in cool, dry place.<br>About 1 dozen candies.","url":"https://recipe.bluelayer.org/recipe/43190/candy-cups"},{"id":"43185","title":"Cookies in a Jar","ingredients":"sugars, granulated<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix flour, baking powder and baking soda.<br>Layer ingredients in order given in 1-quart wide-mouth canning jar.<br>Press each layer firmly in place before adding next ingredient.<br>Attach this to the Jar M&amp;M's Cookies:<br>Makes 2 1/2 dozen cookie.<br>Empty jar of cookie mix into large mixing bowl.<br>Use your hands to thoroughly blend mix.<br>Add: 1/2 cup butter or margarine, not diet, very soft; 1 egg, slightly beaten; and 1 tsp.<br>vanilla (optional).<br>Mix until completely blended.<br>You will need to finish mixing with your hands.<br>Shape into balls the size of walnuts.<br>Place 2 inches apart on sprayed baking sheets.<br>Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.","url":"https://recipe.bluelayer.org/recipe/43185/cookies-in-a-jar"},{"id":"43177","title":"Chocolate Almond Toffee","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>syrups, corn, light<br>cocoa, dry powder, unsweetened<br>nuts, almonds","directions":"Spread oil on large rimmed baking sheet; set aside.<br>In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300F (150C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.<br>Remove from heat.<br>Whisk in cocoa; stir in almonds.<br>Quickly spread as thinly as possible on prepared pan.<br>Let cool completely.<br>Break into pieces.<br>Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).","url":"https://recipe.bluelayer.org/recipe/43177/chocolate-almond-toffee"},{"id":"43174","title":"Sinfully Delicious Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>butter, salted<br>honey<br>vanilla extract","directions":"Heat everything in a saucepan, except the extract, until chocolates and butter melt and honey dissolves.<br>Pour half into a blender, or use an immersion blender, and mix until foamy.<br>Return to the saucepan, and add vanilla.<br>Stir briefly, then serve.","url":"https://recipe.bluelayer.org/recipe/43174/sinfully-delicious-hot-chocolate"},{"id":"43168","title":"Classic Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened","directions":"Place 1 pound of the chocolate in a 2-quart mixing bowl.<br>In a 1-quart saucepan over medium heat, bring the cream to a boil.<br>Pour the cream into the bowl with the chocolate.<br>Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.<br>Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).<br>Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.<br>Line 2 baking sheets with parchment or waxed paper.<br>Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.<br>Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.<br>Or use a small ice cream scoop to form the mounds.<br>Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.<br>Dust your hands with cocoa powder and roll the mounds into balls.<br>These will be the truffle centers.<br>Cover and chill the centers for another 2 hours in the freezer.<br>Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.<br>Line 2 more baking sheets with parchment or waxed paper.<br>Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).<br>Place a truffle center into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.<br>After dipping each sheet of truffles, dip a fork into the chocolate coating and form lines across the tops of the truffles by moving the fork from one side of the baking sheet to the other, letting the chocolate drip off.<br>Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.<br>When the truffles are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The truffles are best served at room temperature.<br>Instead of dipping the truffle centers into tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped nuts as soon as they are rolled into balls.<br>Classic White Chocolate Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.<br>Or, instead of coating the centers in white chocolate, roll them in confectioners sugar as soon as they are rolled into balls.<br>Classic Milk Chocolate Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.","url":"https://recipe.bluelayer.org/recipe/43168/classic-chocolate-truffles"},{"id":"43163","title":"Salted Caramel Peanut Butter Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a large baking tray with parchment paper.<br>Set aside.<br>Pour popcorn into a large bowl.<br>Set aside.<br>In a medium bowl, melt white chocolate and peanut butter in microwave on medium power for about 1 minute and 30 seconds, stirring every 15 seconds.<br>Once chocolate is completely melted and smooth, remove from microwave.<br>Pour peanut butter mixture over popcorn and lightly toss to coat.<br>Spread popcorn onto prepared tray and let sit for 20 minutes, or until chocolate has hardened.<br>Using a spoon, break up mixture into small chunks.<br>Pour into a large bowl and add almonds and chocolate chips.<br>Lightly toss to combine.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/43163/salted-caramel-peanut-butter-popcorn"},{"id":"43134","title":"John Willoughby's Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>syrups, corn, light","directions":"Heat a pan of water until simmering.<br>Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan.<br>Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes.<br>The glaze is ready to pour when it is between 88 and 90 degrees.<br>Pour glaze onto center of the cakes top and let it run down the sides.<br>Gently tap the cooling rack up and down so the glaze coats the entire cake.<br>Let set for at least an hour before serving.","url":"https://recipe.bluelayer.org/recipe/43134/john-willoughbys-chocolate-glaze"},{"id":"43122","title":"Vegan Chocolate Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Chocolate and water are mixed in the pot.<br>Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted.<br>If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.<br>Prepare two containers - one large and one smaller.<br>Fill the bigger one with some ice and cold water.<br>Put the smaller one on top.<br>When the chocolate is completely melted pour into a small container.","url":"https://recipe.bluelayer.org/recipe/43122/vegan-chocolate-cream"},{"id":"43121","title":"Godiva Caribe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pour Godiva Liqueur and rum in rocks glass over ice.<br>Stir and drink.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/43121/godiva-caribe"},{"id":"43097","title":"Peanut Butter Banana Smoothie","ingredients":"bananas, raw<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>ice creams, chocolate<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all ingredients in the blender.<br>Blend.<br>Pour.<br>Drink!","url":"https://recipe.bluelayer.org/recipe/43097/peanut-butter-banana-smoothie"},{"id":"43091","title":"Peanut Butter Chocolate Lava Cake For One","ingredients":"oil, corn, peanut, and olive<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F. Lightly grease a 6 ounce ramekin or small bowl.<br>Whisk together the flour, sugar, cocoa, baking powder, and salt in a small bowl.<br>Stir in milk, yogurt, and vanilla extract until well-incorporated.<br>Spoon batter into prepared ramekin and smooth the top.<br>Bake until the sides and top are firm and cooked through and the center is gooey and undercooked, about 11-12 minutes (a toothpick inserted into the center of the cake should come out covered in raw batter!<br>).<br>Remove from the oven and run a knife around the outside of the cake, and carefully invert onto a plate.<br>Drizzle with peanut butter.","url":"https://recipe.bluelayer.org/recipe/43091/peanut-butter-chocolate-lava-cake-for-one"},{"id":"43080","title":"Chocolate Peanut Butter Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>raisins, seeded","directions":"Melt chocolate until almost melted in microwave at 50% power for 2-3 minutes, stirring often.<br>Remove from heat and stir until smooth and completely melted.<br>Add peanut butter and stir until blended.<br>Stir in nuts and raisins.<br>Drop by small teaspoon onto wax paper lined cookie sheet.<br>Chill until firm, abour 1 hour.<br>Transfer to an airtight container, and store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/43080/chocolate-peanut-butter-clusters"},{"id":"43061","title":"Chocolate Peanut Butter Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a microwave-safe bowl, melt white chips and stir until smooth.<br>Repeat with chocolate chips.<br>Stir peanut butter into melted white chips.<br>Thinly spread peanut butter mixture onto a waxed paper-lined baking sheet.<br>Drizzle with chocolate chips and cut through mixture with a knife to swirl the chocolate.<br>Chill until firm.<br>Break into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/43061/chocolate-peanut-butter-candy"},{"id":"43045","title":"Gallstone Shooter","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>nuts, almonds<br>chocolate, dark, 70-85% cacao solids","directions":"Gently layer into a shot glass.","url":"https://recipe.bluelayer.org/recipe/43045/gallstone-shooter"},{"id":"43041","title":"Chocolate Upside Down Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 325 F degrees.<br>Set oven rack in middle of oven.<br>Lightly spray 9x13 glass baking pan with cooking spray.<br>In medium bowl, whisk together flour, cocoa powder, and baking powder (about 30 seconds).<br>Set aside.<br>In large bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined (about 1 minute).<br>Add dry ingredients and whisk until just moistened, about 30-40 seconds.<br>Pour batter into baking dish.<br>Smooth the top with the back of a spoon.<br>Set aside.<br>Make the sauce: In medium bowl, whisk together the sugar, brown sugar, and cocoa.<br>Gradually add the hot water, whisking until the sugar is dissolved and the sauce is smooth (about 30 seconds).<br>Gently drizzle sauce over the back of a spoon onto the cake batter, covering the batter completely.<br>NOTE: Don't worry if some of the batter floats up from below.<br>Bake about 50 minutes, or until cake is firm to the touch.<br>Allow to cool slightly, about 30 minutes.<br>Release sides of cake by running a knife around the edges of the pan.<br>Transfer squares to serving plates and spoon fudge sauce from the bottom of the pan over each piece.","url":"https://recipe.bluelayer.org/recipe/43041/chocolate-upside-down-cake"},{"id":"43037","title":"Chocolate Shortbread","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).<br>Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.<br>Soften the butter in a large bowl, using an electric mixer at medium speed, about 2 minutes.<br>Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth.<br>Beat in the vanilla, then the cooled melted chocolate until uniform.<br>Remove the beaters and stir in the flour and salt with a wooden spoon, just until moistened and incorporated but not sticky.<br>The dough should be soft but hold together; let stand 5 minutes.<br>Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.<br>Roll to a circle about 1/2 inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).<br>Using the plastic wrap, transfer the circle of dough to a baking sheet and refrigerate until firm and cold, about 1 hour, but not more than 2 hours.<br>Position the rack in the center of the oven; preheat oven to 350; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.<br>Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large, circular cookies, using a 3-inch cookie cutter.<br>Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.<br>Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).<br>You can also make small, dotlike indentations in the sections with the tip of the knife if you likebut again do not poke through to the baking sheet.<br>**If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven.<br>Bake for 6 minutes, reverse the sheet from back to front; continue baking for about 6 more minutes, or until rounds are dry but soft.<br>The tops should have tiny, raised air pockets, somewhat like goosebumps.<br>The cookies should give a bit when toucheddo not overbake.<br>Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.<br>**Noteyou can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.","url":"https://recipe.bluelayer.org/recipe/43037/chocolate-shortbread"},{"id":"43018","title":"2 Ingredient Tofu Scones","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Puree the tofu.<br>Use a whisk for silken tofu and a food processor for firm tofu.<br>(You may want to add a little bit of water when using a food processor.)<br>Add pancake mix to the tofu, mix well to combine.<br>Fold in the chocolate chips.<br>Line a baking sheet with parchment paper and drop on dollops of dough using a spoon or other implement.<br>Bake in an oven preheated to 180C for 15 minutes, and they're done.","url":"https://recipe.bluelayer.org/recipe/43018/2-ingredient-tofu-scones"},{"id":"43017","title":"Chocolate Covered Raisins in the Microwave","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Put milk chocolate chips and white chocolate in microwave safe bowl.<br>Microwave on high 1 minute and stir.<br>Microwave another 45 seconds and stir until smooth.<br>(all microwaves vary so you may have to microwave yours a bit more).<br>Add raisins and stir.<br>You can also add more raisin or sometimes I add peanuts too.<br>Drop on a cookie sheet covered with wax paper.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/43017/chocolate-covered-raisins-in-the-microwave"},{"id":"43007","title":"Ice Cream Waffle Cups","ingredients":"butter, without salt<br>sugars, powdered<br>honey<br>egg, white, raw, fresh<br>wheat flour, white, all-purpose, unenriched","directions":"Whip butter in mixer until smooth.<br>Add powdered sugar and mix till smooth.<br>Slowly add honey and egg whites.<br>At flour 1/3 at a time and mix till smooth.<br>Can use right away but works better when chilled.<br>Cut out desired size circle in a piece of cardboard.<br>I use a circle the size of a cereal bowl but bigger will work just as well.<br>Preheat oven to 300F.<br>Lay a non-stick pad on a cookie sheet.<br>Then lay your cut out down on the sheet and spread a very thin but even layer of batter on it.<br>Fill your sheet up then place in oven for a couple of minutes.<br>You are going to have to watch it closely.<br>When they start to bubble but are still pale it means they are getting close to being done.<br>Pull them out when they are golden brown and immediately place them inside a bowl to shape.<br>Sometimes a bowl of cold water is nice to stick your fingers in if they get burnt.<br>You can make smaller circles and roll them up like a cannoli.<br>They are great dipped in chocolate and sprinkled with toasted almonds and or toasted coconut.<br>You can also fill them with whipped cream!<br>**If you want add other flavors like almond extract, coconut extract, lemon extract, vanilla extract or what ever you heart desires, it adds a nice twist to the honey flavor!","url":"https://recipe.bluelayer.org/recipe/43007/ice-cream-waffle-cups"},{"id":"42992","title":"Chocolate Chip Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pecans<br>nuts, almonds<br>seeds, chia seeds, dried<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>sweetener, syrup, agave<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the over to 350.<br>Combine all ingredients except for the chocolate chips<br>After combining spread out into a large baking dish (don't spray with non-stick spray)<br>Bake for 25mins.<br>Make sure to take it out after 10mins to stir.<br>Pop it back in the oven until golden brown (or your liking)<br>Once the granola is cooled down add the chocolate chips!","url":"https://recipe.bluelayer.org/recipe/42992/chocolate-chip-granola"},{"id":"42991","title":"Hot Chocolate With Peppermint","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>cream, whipped, cream topping, pressurized<br>peppermint, fresh<br>cocoa, dry powder, unsweetened","directions":"Place chocolate and water in a saucepan over low heat.<br>Stir constantly.<br>Once the chocolate has fully melted, gradually add milk.<br>Bring mixture to an even heat.<br>Transfer hot mixture to a blender and add syrup.<br>Cover the top with a towel to avoid spilling and coming in contact with hot liquid.<br>Blend for 15 to 20 seconds until frothy.<br>Pour into mugs.<br>Top with whipped cream.<br>Garnish whipped cream with crushed peppermint and/or cocoa powder.","url":"https://recipe.bluelayer.org/recipe/42991/hot-chocolate-with-peppermint"},{"id":"42982","title":"Chocolate Cake Boiling Icing","ingredients":"butter, without salt<br>sugars, brown<br>cream, fluid, heavy whipping<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to broil.<br>In a medium bowl, stir together the melted butter, brown sugar and cream until well blended.<br>Then mix in the coconut.<br>spread over any cake in a 9x13 inch pan.<br>Place under the preheated broiler for 3 to 5 minutes, until the mixture is bubbly and golden.<br>Be careful not to burn.","url":"https://recipe.bluelayer.org/recipe/42982/chocolate-cake-boiling-icing"},{"id":"42950","title":"Peanut Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>oil, corn, peanut, and olive","directions":"Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan.<br>Cook over medium heat, stirring constantly, until the sugar is dissolved.<br>Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer.<br>Stir occasionally to prevent sticking.<br>Remove from the heat and add the butter.<br>Cool to 110 degrees F without stirring, then add the vanilla.<br>Beat until the fudge begins to lose its shine.<br>Stir in the peanuts and quickly pour into a greased 8-inch square baking pan.<br>Cut into squares when candy is completely cooled.<br>Makes 1 1/2 pounds.","url":"https://recipe.bluelayer.org/recipe/42950/peanut-fudge"},{"id":"42934","title":"Gourmet Popcorn Mix","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>nuts, pecans<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, combine the popcorn, pretzels and pecans.<br>Drizzle with butter and toss.<br>Place white chocolate in a microwave-safe bowl and microwave, uncovered at 50% power for 1-2 minutes or until melted.<br>Drizzle over popcorn mixture; toss to coat.<br>Spread on foil-lined baking sheets.<br>In another microwave-safe bowl, heat milk chocolate, uncovered at 50% power until melted.<br>Drizzle over popcorn mixture.<br>Let stand in a cool place until chocolate is set.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/42934/gourmet-popcorn-mix"},{"id":"42933","title":"Creamy Chocolate Frosting","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a medium bowl, sift together the confectioner sugar &amp; cocoa powder, set aside.<br>In a large bowl, cream butter until smooth.<br>Gradually beat in sugar mixture alternating with evaporated milk.<br>Blend in vanilla.<br>Beat until light &amp; fluffy.<br>If necessary, adjust consistency with more milk or sugar.","url":"https://recipe.bluelayer.org/recipe/42933/creamy-chocolate-frosting"},{"id":"42907","title":"Rocky Road Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Grease a 9x9 pan.<br>Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted.<br>Remove from heat and stir in marshmallows.<br>Pour into pan and cool (can be done in the refrigerator), cut and enjoy!","url":"https://recipe.bluelayer.org/recipe/42907/rocky-road-cookies"},{"id":"42877","title":"Black Orchid","ingredients":"chocolate, dark, 70-85% cacao solids<br>blackberries, raw<br>cream, whipped, cream topping, pressurized","directions":"Mix all ingredients with ice, strain into glass, serve up.","url":"https://recipe.bluelayer.org/recipe/42877/black-orchid"},{"id":"42867","title":"Straight to Your Hips Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salad dressing, mayonnaise, regular<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Preheat the oven to 180C, 350F, gas mark 4.<br>Grease and greaseproof-paper line a 9 inch springform pan.<br>Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined.<br>Spoon into pan.<br>Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean.<br>Remove from heat.<br>Allow to cool in the tin for 10 minutes.<br>Turn out onto a wire rack and allow to cool completely.<br>For Frosting:<br>Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted.<br>Remove from heat and allow to cool for 510 minutes.<br>Pour over cake and spread over top and sides.<br>Leave until set.","url":"https://recipe.bluelayer.org/recipe/42867/straight-to-your-hips-chocolate-cake"},{"id":"42846","title":"Guess Again Candy Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>delallo, italian seasoned breadcrumbs,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive","directions":"Line large cookie sheet with waxed paper.<br>In small microwave-safe bowl, combine white chocolate candy melts and peanut butter.<br>Microwave on MEDIUM for 2 minutes.<br>Stir until smooth.<br>Add bread crumbs; mix well.<br>Place on waxed paper-lined cookie sheet.<br>Place another sheet of waxed paper over mixture; pat or roll to form 11x7-inch rectangle (1/4-inch-thick).<br>Remove top sheet of waxed paper.<br>Place 1/2 cup of the light chocolate candy melts in small microwave-safe bowl.<br>Microwave on MEDIUM for 2 minutes.<br>Stir until smooth.<br>Spread evenly over peanut butter layer on cookie sheet.<br>Sprinkle with 2 tablespoons of the peanuts.<br>Refrigerate 10 minutes to set chocolate.<br>Meanwhile, place remaining 1/2 cup light chocolate candy melts in same small microwave-safe bowl.<br>Microwave on MEDIUM for 2 minutes.<br>Stir until smooth.<br>Remove candy from refrigerator.<br>Turn candy over on cookie sheet; remove waxed paper.<br>Spread light chocolate over candy.<br>Immediately sprinkle with remaining 2 tablespoons peanuts.<br>Refrigerate 10 minutes or until set.<br>Break or cut candy into small pieces.","url":"https://recipe.bluelayer.org/recipe/42846/guess-again-candy-crunch"},{"id":"42836","title":"Dirty Frosting (Chocolate)","ingredients":"butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>water, bottled, generic","directions":"Melt chocolate and butter together.<br>In a mixer, combine the chocolate, and half of the sugar.<br>If frosting is too thick, mix in water.<br>Mix in the rest of the ingredients.<br>If frosting seems too thick, or too runny more milk, or sugar can be added.","url":"https://recipe.bluelayer.org/recipe/42836/dirty-frosting-chocolate"},{"id":"42826","title":"Chocolate, Caramel and Salty Peanut Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, caramels<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 12 x 18 cookie sheet with wax paper or parchment.<br>Melt milk chocolate, stir in caramel bits and peanuts.<br>Spread mixture on prepared cookie sheet and drizzle with white chocolate.<br>Pop in the freezer or fridge to harden.<br>Remove from the fridge and break into pieces.","url":"https://recipe.bluelayer.org/recipe/42826/chocolate-caramel-and-salty-peanut-bark"},{"id":"42824","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>butter, salted","directions":"place heavy cream in a sauce pan on the stove on medium heat with the butter while wisking allow it to come to a boil.<br>Once it has boiled remove from the heat and add chocolate chips, mix in and enjoy.","url":"https://recipe.bluelayer.org/recipe/42824/chocolate-ganache"},{"id":"42792","title":"Chocolate Orange Truffles","ingredients":"nuts, cashew nuts, raw<br>nuts, almonds<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>orange juice, raw<br>cocoa, dry powder, unsweetened","directions":"Place cashews in a food processor and pulse until the texture of coarse sand.<br>Add almond butter, agave, cocoa powder vanilla and orange zest and pulse until smooth.<br>Refrigerate for 2-3 hours, until firm.<br>Remove from fridge and roll into 1/2 inch balls.<br>Coat with cocoa powder.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/42792/chocolate-orange-truffles"},{"id":"42787","title":"Vanilla - Chocolate Powdered Sugar Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened","directions":"Cream sugar, butter and vanilla.<br>Add a small amount of milk (1 to 2 tablespoons).<br>Add cocoa if desired and beat until fluffy.<br>If frosting is too sweet add a little more milk.","url":"https://recipe.bluelayer.org/recipe/42787/vanilla-chocolate-powdered-sugar-frosting"},{"id":"42777","title":"Tahini Chews","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>honey<br>oats<br>spices, cinnamon, ground<br>nuts, pecans<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325.<br>Combine tahini and honey in a medium bowl and stir until combined.<br>Add the cinnamon and oats to the mixture and stir until incorporated.<br>Add the nuts, raisins, and chips to the dough and stir until combined.<br>Drop dough by the rounded teaspoon onto a greased baking sheet.<br>Bake until edges are golden brown and the center is set.<br>Remove and cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/42777/tahini-chews"},{"id":"42776","title":"Cookies for Rookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>peanut butter, smooth style, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease cookie sheets.<br>Stir together the flour, oats, baking soda and salt; set aside.<br>In a medium bowl, cream together butter and brown sugar until smooth.<br>Stir in the peanut butter and buttermilk.<br>Gradually mix in the dry ingredients, then fold in chocolate chips.<br>Roll dough into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets.<br>Use a fork dipped in flour to flatten the balls slightly.<br>Bake for 8 to 10 minutes in the preheated oven, until lightly brown at the edges.<br>Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/42776/cookies-for-rookies"},{"id":"42775","title":"Patriotic White Chocolate Covered Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Line a baking sheet with wax paper or parchment paper.<br>In a medium-sized, microwave safe bowl, melt the chocolate in the microwave.<br>Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning.<br>Meanwhile, place the Fruity Sweet blueberry sugar into a small bowl and set it aside.<br>When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the Fruity Sweet blueberry sugar, and place on wax paper.<br>Refrigerate the berries until ready to serve to allow the chocolate to set up.","url":"https://recipe.bluelayer.org/recipe/42775/patriotic-white-chocolate-covered-strawberries"},{"id":"42772","title":"Chile Hot Chocolate Recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>spices, pepper, red or cayenne<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine milk, cream, and cayenne in a small saucepan over medium heat and cook until simmering, about 4 minutes.<br>Add chocolate and whisk until completely melted and well incorporated, about 2 minutes.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/42772/chile-hot-chocolate-recipe"},{"id":"42769","title":"Peanut Butter Candy Bars","ingredients":"butter, without salt<br>syrups, corn, light<br>sugars, brown<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (180 degrees C).<br>In large bowl, cream butter, syrup and sugar.<br>Stir in rolled oats.<br>With moistened hands press mixture firmly into well greased 10x15 inch jelly roll pan.<br>Bake for fifteen minutes or until lightly browned.<br>Cool slightly.<br>In a medium bowl, combine melted chocolate and peanut butter.<br>Spread on cookie base.<br>Cut into bars while warm.<br>Refrigerate for an hour or until topping is set.<br>Store in a cool place.<br>Makes 5 dozen.","url":"https://recipe.bluelayer.org/recipe/42769/peanut-butter-candy-bars"},{"id":"42758","title":"Chocolate Stout Float","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>ice creams, chocolate","directions":"Scoop ice cream into a pint glass and pour stout over top.","url":"https://recipe.bluelayer.org/recipe/42758/chocolate-stout-float"},{"id":"42749","title":"Antioxidant Almond Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>butter, without salt<br>nuts, almonds<br>nuts, almonds<br>sugars, granulated","directions":"Line a large sheet pan with waxed paper.<br>Place cereal and dried cranberries in a large resealable plastic bag.<br>In a microwavable bowl, add chocolate chips, almond butter and margarine.<br>Microwave on High heat, uncovered, for 1 minute.<br>Stir.<br>Microwave for another 30 seconds; remove and stir until smooth.<br>Pour chocolate mixture into plastic bag, seal and shake to coat evenly.<br>Add almond flour, sliced almonds and confectioners' sugar.<br>Reseal and shake to coat.<br>Spread mixture on waxed paper and cool completely.<br>Refrigerate in an airtight container; mix can be stored for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/42749/antioxidant-almond-snack-mix"},{"id":"42747","title":"Homemade Peanut Butter-Hot Fudge Sauce","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>peanut butter, smooth style, without salt","directions":"Microwave ingredients in large microwaveable bowl on MEDIUM 3 min.<br>Whisk until mixture is completely smooth and well blended.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/42747/homemade-peanut-butter-hot-fudge-sauce"},{"id":"42732","title":"Almond Butter Honey Nut O's Bars","ingredients":"honey<br>sugars, granulated<br>honey<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Measure cereal into a large mixing bowl.<br>In a small saucepan heat sugar and honey just until sugar is dissolved.<br>Remove from heat and stir in the almond butter.<br>Pour over cereal and stir to combine.<br>Press into an 8\" square dish.<br>Allow to cool.<br>In a double boiler, melt the chocolate.<br>Drizzle over the top of the bars.<br>Allow to set.<br>Cut into 2\" squares.","url":"https://recipe.bluelayer.org/recipe/42732/almond-butter-honey-nut-os-bars"},{"id":"42731","title":"Gobble Good Gorp","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>raisins, seeded<br>oil, corn, peanut, and olive<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>corn, sweet, white, raw<br>seeds, sunflower seed kernels, dried","directions":"Mix everything together in a large bowl and serve.","url":"https://recipe.bluelayer.org/recipe/42731/gobble-good-gorp"},{"id":"42729","title":"Granola Bars","ingredients":"peanut butter, smooth style, without salt<br>raisins, seeded<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place all ingredients except oil in food processor and pulse until smooth.<br>Melt oil in sauce pan.<br>Add other ingredients and stir.<br>Pour into 13x9 Pyrex and press down.<br>Refridgerate til set.","url":"https://recipe.bluelayer.org/recipe/42729/granola-bars"},{"id":"42722","title":"Grandma Elsie's Chocolate Potato Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>potatoes, raw, skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"preheat oven to 350<br>( chocolate.. use 1oz.<br>for a mild hint of chocolate or up to 3oz.<br>for more chocolaty taste)<br>cream together margarine, sugar and melted chocolate.<br>add vanilla<br>stir in flour one cup at a time.<br>fold in crushed potato chips.<br>drop by the half tablespoon onto ungreased cookie sheet.<br>bake about 12 minutes.<br>the bottoms should be golden.<br>and the tops as well.<br>cook on wire racks.<br>store in airtight container.<br>makes about 70 .. 1 inch cookies.","url":"https://recipe.bluelayer.org/recipe/42722/grandma-elsies-chocolate-potato-chip-cookies"},{"id":"42720","title":"Natali's Chocolate Bar","ingredients":"candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Place morsels in a microwave safe dish.<br>nuke for 1 minute.<br>remove and add peanut butter.<br>nuke 1 minute.<br>careful when removing because the bowl will be very hot.<br>stir together until well blended<br>fold in marshmellows until well coated with mixture.<br>pour evenly into an 8x8 pan sprayed lightly with non stick spray.<br>refrigerate until hard cut off a sliver and enjoy!","url":"https://recipe.bluelayer.org/recipe/42720/natalis-chocolate-bar"},{"id":"42719","title":"Chocolate Cherry Parfait","ingredients":"cherries, sweet, raw<br>water, bottled, generic<br>ice creams, chocolate<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>cherries, sweet, raw","directions":"dissolve jelly in boiling water and ssemi-set it in the refrigerator.<br>blend icecream into half of the semi set jelly.<br>whip fresh cream with powdered sugar and mix in the cherry pieces.<br>To serve-- spoon ice cream jelly mixture into four individual dessert bowls.<br>add cherry whipped cream topping and top with remaining half of the clear jelly.<br>chill til the pudding is set.","url":"https://recipe.bluelayer.org/recipe/42719/chocolate-cherry-parfait"},{"id":"42718","title":"Wendy's Frosty (Tsr Version)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Combine all ingredients in blender.<br>Blend on medium speed, stopping to stir several times with long spoon, if necessary, to help ingredients blend well.","url":"https://recipe.bluelayer.org/recipe/42718/wendys-frosty-tsr-version"},{"id":"42712","title":"Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract<br>salt, table","directions":"Put chocolate, butter and evaporated mild in a 4-cup glass measuring cup.<br>Microwave uncovered on high for 1 minute.<br>Stop and stir.<br>Microwave on high another minute.<br>Remove and stir until chocolate and butter finish melting.<br>Stir in the sugar.<br>Microwave 1 minute, uncovered, on high.<br>Remove and stir well with a wire whisk.<br>If the sauce is grainy microwave just until the sugar melts 30 seconds to 1 minute more.<br>Do not overcook.<br>Whisk again.<br>Whisk in the vanilla and salt.<br>Let sauce cool a little.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/42712/fudge-sauce"},{"id":"42710","title":"Chocolate Milk Shake","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place frozen yogurt and milk in blender.<br>Cover and blend until smooth.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/42710/chocolate-milk-shake"},{"id":"42685","title":"Five-Minute Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"To make this on the stovetop: 1.<br>Line an 8-inch square baking pan with waxed paper, set aside.<br>In a medium saucepan over medium-high heat, combine sugar, evaporated milk, butter and salt.<br>Bring to boil and stir constantly.<br>Boil 4 to 5 minutes or until mixture starts to thicken.<br>Remove from heat.<br>Stir in chocolate chips, vanilla and nuts (if desired) and mix until the chocolate is melted.<br>Pour the mixture into the prepared pan.<br>Place the mixture in the refrigerator until set for at least 4 hours or overnight.<br>Cut into 1-inch squares.<br>Store in the refrigerator in an airtight container.<br>To make this in the microwave: 1.<br>Line an 8-inch square baking pan with waxed paper, set aside.<br>In a large, microwave-safe bowl, combine the chocolate chips, condensed milk, and butter.<br>Microwave in 1-minute increments until melted, about 2-3 minutes.<br>Mix until all of the chocolate chips are melted, then add the vanilla and salt.<br>Stir until the mixture is well blended and smooth.<br>Pour the mixture into the prepared pan.<br>Place the mixture in the refrigerator until set for at least 4 hours or overnight.<br>Cut into 1-inch squares.<br>Store in the refrigerator in an airtight container.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/42685/five-minute-fudge"},{"id":"42674","title":"Mint Patties","ingredients":"sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light<br>oil, olive, salad or cooking","directions":"In a medium bowl, cream together confectioners' sugar and margarine.<br>Blend in corn syrup and peppermint oil.<br>Adjust peppermint oil to taste.<br>Chill 30 to 60 minutes, until firm enough to form into patties.<br>Shape into balls or patties and chill again for 30 minutes more.<br>Eat as is or dip in melted chocolate and chill again before serving.","url":"https://recipe.bluelayer.org/recipe/42674/mint-patties"},{"id":"42651","title":"Oatsies","ingredients":"oats<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 400 degrees F (205 degrees C).<br>Grease one 9x9 inch square pan.<br>Combine the oats and the sugar.<br>Set aside.<br>In a saucepan melt the butter or margarine.<br>Stir in the corn syrup, salt and vanilla.<br>Pour over the oat and sugar mixture, and mix well.<br>Pat into the bottom of the prepared pan.<br>Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes.<br>Do not overbake!<br>It will be bubbly when done.<br>While bars cool melt the chocolate.<br>Spread melted chocolate over bats and sprinkle with nuts.<br>Let cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/42651/oatsies"},{"id":"42650","title":"Oatmeal Chia Seed Cookies","ingredients":"oats<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>seeds, chia seeds, dried<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line a baking sheet with parchment paper.<br>Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl.<br>Stir applesauce and coconut oil into oat mixture until dough is evenly mixed.<br>Fold cranberries, chocolate chips, and coconut into dough.<br>Spoon dough onto the prepared baking sheet.<br>Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/42650/oatmeal-chia-seed-cookies"},{"id":"42649","title":"Cheaters Mexican Chocolate Almond Milk","ingredients":"water, bottled, generic<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>honey<br>spices, cinnamon, ground<br>salt, table","directions":"Add water, nut butter, cocoa powder, honey, cinnamon, salt, and vanilla in a blender and blend on medium until smooth, about 30 seconds.<br>Transfer the nut milk to a liquid storage container and store in the refrigerator for 2 to 3 days.<br>It also freezes well.<br>Some separation will occur so shake vigorously before using.","url":"https://recipe.bluelayer.org/recipe/42649/cheaters-mexican-chocolate-almond-milk"},{"id":"42641","title":"Vegan Banana Walnut Chocolate Chip Bread","ingredients":"bananas, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cardamom<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Begin by preheating the oven to 350 degrees.<br>Mix your wet ingredients: bananas, oil, soymilk, and brown sugar.<br>Mix your dry ingredients in a separate bowl: flours, baking powder, baking soda, and spices.<br>Add dry ingredients to wet and blend thoroughly.<br>Add walnuts and chocolate chips to the batter.<br>Bake for 15-20 minutes, or until a toothpick inserted comes out clean.<br>Cool to room temperature and store in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/42641/vegan-banana-walnut-chocolate-chip-bread"},{"id":"42637","title":"OAMC Individual Oatmeal Servings","ingredients":"water, bottled, generic<br>oats<br>salt, table","directions":"Bring water and salt to a boil.<br>Add oatmeal and cook for 3-5 minutes on medium heat.<br>Stir as necessary.<br>Remove oatmeal from heat and cool in pan.<br>Oatmeal will be very thick.<br>Use an ice cream scoop to create serving size balls of oatmeal on a cookie sheet lined with wax paper.<br>Flash freeze.<br>Place frozen scoops in a freezer bag and store in freezer.<br>To serve, microwave single scoop on high, stirring occasionaly.<br>For more variety, top hot oatmeal with syrup, preserves, fresh or dried fruit, baked apples or cherry pie filling, chocolate chips and peanutbutter, or caramel ice cream topping.","url":"https://recipe.bluelayer.org/recipe/42637/oamc-individual-oatmeal-servings"},{"id":"42599","title":"Pioneer Boulangerie Chocolate Chip Butter Cookies","ingredients":"butter, without salt<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Cream together butter and two cups of powdered sugar.<br>Add salt, vanilla, and flour and mix until blended.<br>Mixture will be stiff!<br>Stir in chocolate pieces.<br>Pinch off pieces of dough.<br>Roll into 1\" balls and flatten with a fork on a baking sheet.<br>Bake at 350 for 15 minutes.<br>Sprinkle with additional powdered sugar while still hot.","url":"https://recipe.bluelayer.org/recipe/42599/pioneer-boulangerie-chocolate-chip-butter-cookies"},{"id":"42583","title":"Holiday Cookies","ingredients":"peppermint, fresh","directions":"Unwrap the candy and transfer it to a medium zip-top plastic bag.<br>With the end of a rolling pin, break the candy up into medium to small pieces, at least one quarter in size, no smaller than a Nerd, being careful not to make candy powder.<br>Follow the recipe for cornflake-chocolate-chip-marshmallow cookies, adding the candy pieces with the mini marshmallows.","url":"https://recipe.bluelayer.org/recipe/42583/holiday-cookies"},{"id":"42570","title":"Cacao Balls","ingredients":"nuts, walnuts, english<br>chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>molasses","directions":"grind walnuts.<br>Roll all ingredients into a ball.","url":"https://recipe.bluelayer.org/recipe/42570/cacao-balls"},{"id":"42563","title":"Pat's Peanut Butter Marshmallow Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt together the white chocolate and the peanut butter in a pan in the oven at 200F Then stir in:.<br>peanuts,marshamallows and cereal.<br>Drop by spoonfuls on wax paper.<br>Place in fridge for a few minutes to set.<br>** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate.<br>You may be able to find it at Michaels.<br>I used Wiltons white chocolate wafers you can get at WalMart.","url":"https://recipe.bluelayer.org/recipe/42563/pats-peanut-butter-marshmallow-candy"},{"id":"42559","title":"Florentines (Sandwich Cookies)","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>orange juice, raw<br>sugars, granulated<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>honey<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the rack in the center of oven and preheat to 350 degrees.<br>Line a heavy large baking sheet with parchment paper or use a silpat(silicone baking mat).<br>Stir the chopped almonds, flour and zest in a medium bowl.<br>Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves; Bring mixture to a boil.<br>Remove the pan from heat; Stir in almond mixture; COOL the batter for 20 minutes, stirring occasionally.<br>Bake the cookies until they are LACY and golden brown, about 10 minutes.<br>Gently slide the parchment paper onto a rack to cool compelety; transfer the cookies to paper towels.<br>Repeat with remaining batter, lining with clean parachment paper or baking mat.<br>Note: the cookies can be made up to this point 2 months ahead, cool compelety, then store airtight in freezer, defrost before continuing.<br>Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts or melt carefully in microwave.<br>Spread the melted chocolate over the bottom of 1 cookie, top with a second cookie, bottom side down, pressing lightly to adhere; repeat with remaining cookies and chocolate, enjoy.","url":"https://recipe.bluelayer.org/recipe/42559/florentines-sandwich-cookies"},{"id":"42549","title":"Raspberry Rose Sundaes","ingredients":"raspberries, raw<br>sugars, granulated<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, vodka, 80 proof<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, add all of the raspberries, but reserve a small handful for garnish.<br>Puree for 1 minute.<br>In a microwave-safe bowl, combine the sugar and water.<br>Microwave on high for 1 minute, stop and stir, and then microwave for an additional minute.<br>The sugar should dissolve completely.<br>Next, while the food processor is running, slowly stream in the sugar-water mixture.<br>Continue to process until everything is smooth.<br>Its impossible to over-process this mixture.<br>Next, strain the raspberry mixture into a bowl, and discard any seeds.<br>Into the bowl with the raspberry puree, stir 1 cup of the heavy cream, the vodka, and the rose water.<br>Cover the bowl and chill for at least 4 hours.<br>Once the ice cream mixture is cold, set up the ice cream maker.<br>Freeze the raspberry mixture according to the manufacturers instructions.<br>Ice cream churning time will vary, but when the mixture looks like creamy soft serve, its done.<br>Before turning off the ice cream maker, stir in the last handful of raspberries.<br>Churn until the berries are fully incorporated.<br>Scrape the mixture into a freezer-safe bowl, cover, and freeze until firm, about 4 hours or overnight.<br>Before serving, heat the remaining 3 tablespoons of heavy cream in a small bowl in the microwave for about 30 seconds.<br>Once steaming with small bubbles around the edge, remove it from the microwave and add the chocolate chips.<br>Let it sit for about 45 seconds, and then stir until the chocolate melts and forms a smooth sauce.<br>To serve, scoop the ice cream into a bowl and top with the warm chocolate sauce.<br>Top with additional raspberries, if desired.<br>I also love to serve this raspberry rose ice cream in a flute topped with champagne.<br>Try it!<br>Yield: about 3 cups of ice cream.","url":"https://recipe.bluelayer.org/recipe/42549/raspberry-rose-sundaes"},{"id":"42547","title":"Chocolate Sorbet","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>water, bottled, generic<br>syrups, corn, light","directions":"Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend.<br>Gradually whisk in 2 cups water.<br>Mix in corn syrup.<br>Stir over medium heat until sugar dissolves (do o not boil).<br>Refrigerate mixture until cold, about 2 hours.<br>Transfer mixture to ice cream maker and process according to manufacturers instructions.<br>Transfer sorbet to container; cover and freeze until firm.<br>Transfer mixture to 13x9x2-inch glass baking dish.<br>Freeze mixture until firm, stirring occasionally, about 5 hours.<br>Break sorbet into large pieces and transfer to processor.<br>Puree sorbet until smooth and creamy.<br>Spoon sorbet into container; cover and freeze until firm.<br>(Can be prepared 3 days ahead.<br>Keep frozen.)<br>Let sorbet stand at room temperature 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42547/chocolate-sorbet"},{"id":"42543","title":"Plastic chocolate\\molding chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Melt chocolate in a microwave-safe bowl in 30-second intervals on High (100%), stirring between heating.<br>Do not overheat.<br>The bowl should be almost cool to the touch.<br>Overheating will quickly cause the chocolate to burn.<br>Heat corn syrup in a separate microwave-safe bowl on High (100%) for 45 seconds.<br>Pour syrup into melted chocolate and stir with a rubber spatula until completely blended, about 30 generous folds of the spatula.<br>Make sure the spatula and bowl are scraped clean of white chocolate.<br>If any white chocolate has not made contact with corn syrup, you will have lumps in your finished modeling chocolate.<br>Watch for white chocolate streaks while you stir.<br>Mix until the streaks are gone.<br>Do not over-mix.<br>If you over-mix, you will notice your chocolate becoming crumbly and falling apart.<br>Line a quarter-sheet cake pan with a large sheet of plastic wrap, making sure there is plenty of overhang.<br>Pour chocolate mixture into pan and wrap the over-hanging plastic wrap around the chocolate.<br>Pull the plastic wrap straight and tight over chocolate.<br>Cover tightly with plastic wrap and set aside at room temperature overnight.<br>The next day, cut the block of modeling chocolate into knead-able sections.<br>The block will be greasy.<br>It needs to be kneaded.<br>Dust a little cornstarch on the table to knead if chocolate is sticky.<br>If the block is too hard for you to knead, heat in microwave 5 seconds at a time until you can begin to easily press your fingers into the block with less force.<br>You will notice the block changing into a silky and pliable clay-like ball.<br>It will be a light ivory color after it is kneaded.<br>This is now Modeling Chocolate.<br>Cover with plastic wrap (Press-n-Seal is best) and drop in a resealable plastic bag for storage.<br>Store at room temperature for 3-4 months before the oils begin to dry out, or in the freezer for up to 2 years.<br>To color: Knead in gel paste or liquid paste color of any kind.<br>The water-based icing colors will be perfect for the job.<br>Start with a small amount, and add a little bit at a time until you get the color you want.<br>You can use pre-colored candy melts to make modeling chocolate, which is a helpful tip when you need several pounds of one color.<br>You can also pre-color your melted white chocolate before adding your corn syrup.<br>This recipe makes a lot.<br>I made roses and put them on top of cupcakes for a friend's birthday.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/42543/plastic-chocolate-molding-chocolate"},{"id":"42539","title":"White Chocolate Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Stir chocolate in top of double boiler set over simmering water until smooth.<br>Remove from water.<br>Cool to room temperature.<br>Beat cream in medium bowl until firm peaks form.<br>Stir half of cream into cooled chocolate; fold in remaining cream.<br>(Can be made 4 hours ahead.<br>Cover; chill.)","url":"https://recipe.bluelayer.org/recipe/42539/white-chocolate-cream"},{"id":"42528","title":"Purim Chocolate-Covered Nuts","ingredients":"nuts, almonds<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat until all the water is gone and the sugar crystallizes on the nuts.<br>Pour almond slivers out onto a well-greased baking sheet.<br>Separate clumps with a greased fork.<br>Bake in a preheated 350 degree F oven about 15 minutes.<br>Be careful not to burn.<br>Melt chocolate over low heat with constant stirring.<br>When candied almonds have cooled, dip into melted chocolate.<br>Place on foil to set.","url":"https://recipe.bluelayer.org/recipe/42528/purim-chocolate-covered-nuts"},{"id":"42525","title":"Spicy Hot Chocolate","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a rimmed baking sheet with parchment paper.<br>Set aside.<br>Add granulated sugar to a medium-sized, heavy bottom saucepan.<br>Heat the sugar, over medium heat, and allow the sugar to melt, stirring occasionally, until it is completely liquid and a nice golden brown color.<br>The sugar may crystallize, however, continue to heat it and it will eventually thin out and become very fluid.<br>Keep an eye on the sugar as it will burn very easily.<br>Once its a dark amber color, remove pan from the heat and carefully pour the caramelized sugar onto the parchment paper.<br>Be careful!<br>Liquid sugar is extremely hot!<br>Let the caramelized sugar cool at room temperature until completely hardened and no longer warm to the touch.<br>Break into small pieces.<br>Add the pieces of caramelized sugar to a food processor and pulverize it into a fine powder.<br>If all the pieces do not fit in your processor at once, pulverize half first before adding the remaining pieces.<br>Once the powder is finely ground, add cocoa powder, salt, brown sugar, milk powder, cinnamon, and cayenne pepper.<br>Pulse until well combined.<br>Add dark chocolate 1/4 cup at a time.<br>Process between each addition.<br>Once all the dark chocolate has been added, process for a minute or two until the mixture is a fine powder.<br>Thats it!<br>Mix 3 tablespoons of spicy chocolate mix into 1 cup of hot milk.<br>Enjoy!<br>Fill jars or cellophane bags with the spicy hot chocolate mix for a wonderful homemade gift around the holidays.<br>Attach a special tag with instructions on how to prepare spicy hot chocolate for a fireside treat for friends and family.","url":"https://recipe.bluelayer.org/recipe/42525/spicy-hot-chocolate"},{"id":"42505","title":"Peanut Butter Bars","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together everything but the chocolate chips until smooth and stiff.<br>Press into a 9 x 13 pan.<br>Carefully melt the chocolate chips in a microwave safe bowl, and pour over peanut butter/sugar mixture, spreading evenly.<br>Allow to cool or chill in refrigerator to chill faster.<br>Cut into bars (this is easier if the chocolate is still a bit soft).","url":"https://recipe.bluelayer.org/recipe/42505/peanut-butter-bars"},{"id":"42490","title":"Caramel Shortbread Squares","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 C).<br>In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly.<br>Press into a 9 inch square baking pan.<br>Bake for 20 minutes.<br>In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk.<br>Bring to a boil.<br>Continue to boil for 5 minutes.<br>Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.<br>Pour over baked crust (warm or cool).<br>Cool until it begins to firm.<br>Place chocolate in a microwave-safe bowl.<br>Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth.<br>Pour chocolate over the caramel layer and spread evenly to cover completely.<br>Chill.<br>Cut into 1 inch squares.<br>These need to be small because they are so rich.","url":"https://recipe.bluelayer.org/recipe/42490/caramel-shortbread-squares"},{"id":"42480","title":"Spiced White Hot Chocolate (Crock Pot)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Place chocolate in slow cooker; cover and cook on low until chocolate is melted, about 30 minutes.<br>Gradually whisk in milk and spices; cover and cook on high until hot and steaming (do not boil), about 2 hours.<br>Turn heat to low to keep warm for serving.<br>Variation: Peppermint cocoa.<br>Omit spices and add 1/2 to 1 teaspoon peppermint extract with the milk.<br>Top each cup of cocoa with whipped cream and crushed peppermint candies.","url":"https://recipe.bluelayer.org/recipe/42480/spiced-white-hot-chocolate-crock-pot"},{"id":"42463","title":"Michael C's Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt","directions":"Melt the butter.<br>Heat the cream.<br>Add butter and cream to bowl and add chocolate.<br>Stir untill chocolate has melted.","url":"https://recipe.bluelayer.org/recipe/42463/michael-cs-ganache"},{"id":"42457","title":"Hazelnut Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>nuts, hazelnuts or filberts<br>nuts, hazelnuts or filberts","directions":"In a medium saucepan, melt chocolate and coconut milk together over very low heat.<br>Stir in honey and hazelnut extract.<br>Stir in hazelnuts.<br>Transfer mixture to an 8 x 8 inch baking dish.<br>Refrigerate for 1 hour.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/42457/hazelnut-fudge"},{"id":"42439","title":"Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered","directions":"Melt half the chocolate in the microwave until smooth and silky.<br>You can also do this in a saucepan over boiling water but using the microwave is quicker and easier.<br>Use a small spoon or small paintbrush to coat the insides of small paper cups with the melted chocolate, making sure to cover the bottom and sides well.<br>Allow to cool.<br>If its still not set within 10 minutes, transfer them to the freezer until it hardens.<br>You can use mini muffin pans to stop them from sliding around.<br>Combine peanut butter, butter and icing sugar in an electric mixer.<br>Mix on low to medium speed for about 2 minutes or until combined.<br>Pipe peanut-butter filling into each cup until three-quarters full.<br>Melt the remaining half of the chocolate.<br>Spoon melted chocolate into each cup to cover.<br>Again, you can let it set by itself or transfer it back to the freezer for a few minutes.<br>These peanut butter cups are best eaten within 2 3 days.","url":"https://recipe.bluelayer.org/recipe/42439/peanut-butter-cups"},{"id":"42426","title":"Dark Chocolate Toblerone Truffles","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>nuts, almonds<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"FILLING.<br>In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.<br>Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.<br>Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.<br>Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour.<br>Do not overbeat or mixture will separate.<br>Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.<br>Cover and refrigerate for 30 minutes or until firm.<br>Sift icing sugar into a pie plate.<br>Working with rounds from one baking sheet at a time, lightly roll in icing sugar.<br>Gently roll each round between fingertips to round off tips.<br>Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.<br>COATING.<br>In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.<br>Remove from heat, let cool slightly.<br>Place crushed, toasted almonds into a pie plate.<br>Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off.<br>(If chocolate thickens while you work, rewarm gently over hot stove.<br>Place balls in crushed almonds.<br>Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened.<br>(Optionally can roll in sifted cocoa instead).<br>Place truffles in candy cups and store in airtight container in refrigerator until just before serving.<br>Can be refrigerated for up to 1 week or frozen up to 3 months.","url":"https://recipe.bluelayer.org/recipe/42426/dark-chocolate-toblerone-truffles"},{"id":"42413","title":"Cheater's Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Place chocolate chips in a small, shallow microwave safe container.<br>Microwave on high for 2 minutes.<br>Stir and add margarine.<br>Heat again on high for 1 minute, or until melted; stir.<br>The melted chocolate will be stiff.<br>Cool until firm and cut into squares.","url":"https://recipe.bluelayer.org/recipe/42413/cheaters-fudge"},{"id":"42401","title":"Cherry Truffles","ingredients":"cherries, sweet, raw<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Process the first 4 ingredients till combined in food processor.<br>Melt chocolate and dip each pompom so only half is coated.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/42401/cherry-truffles"},{"id":"42398","title":"Dark Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"In a saucepan, bring the cream just to a simmer over low heat.<br>Pour the cream over the chocolate in a bowl and allow to stand for about 10 minutes to let the chocolate melt.<br>Stir in the vanilla until smooth.<br>Let cool for 1 hour at room temperature.<br>Then beat the chocolate at medium speed until it gets thick and light colored.<br>Spread over the bottom of a baking dish and smooth the top.<br>Refrigerate about 2 hours, until firm.<br>Put the cocoa powder onto a shallow bowl.<br>Scoop to scoop out balls of chocolate with a melon baller or a ice cream scooper.<br>Put them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.<br>Then carefully transfer them to a waxed lined baking sheet with a fork.<br>Keep truffles refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/42398/dark-chocolate-truffles"},{"id":"42384","title":"Raspberry Chocolate Hazelnut Tart","ingredients":"nuts, hazelnuts or filberts<br>sugars, brown<br>spices, cinnamon, ground<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>raspberries, raw<br>jams and preserves, apricot","directions":"Preheat the oven to 325.<br>In a food processor, finely grind the nuts, then add the sugar and cinnamon.<br>Add the butter and process until moist clumps form.<br>Press into a tart pan with a removable bottom.<br>Bake until golden brown and firm to touch, 5-10 minutes (watch closely).<br>Transfer to a rack and allow to cool completely.<br>Bring the cream to a simmer in a heavy saucepan.<br>Remove from the heat.<br>Add the chocolate and stir until melted and smooth.<br>Pour the mixture into the crust.<br>Chill until set, about 1 hour.<br>Arrange the raspberries on top.<br>Stir the jam in a heavy small saucepan over low heat until melted.<br>Brush the melted jam over the raspberries.<br>Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.","url":"https://recipe.bluelayer.org/recipe/42384/raspberry-chocolate-hazelnut-tart"},{"id":"42379","title":"TX'S Style ~ Homemade 80% Organic Cacao w/Almonds","ingredients":"butter, without salt<br>chocolate, dark, 70-85% cacao solids<br>honey<br>vanilla extract","directions":"On medium heat, double boiler or what I use is a pot with a glass bowl, fill the the pot about half full.<br>Add cacao butter, cacao powder, honey and vanilla cook stirring untill desolved<br>Add slivered organic almonds and pore into a glass container, I used a glass pie plate, spread out evenly and place in refrigerator<br>Once it is hard, slice with a knife and enjoy!","url":"https://recipe.bluelayer.org/recipe/42379/txs-style-homemade-80-organic-cacao-w-almonds"},{"id":"42362","title":"Super Crunchy Snack Mix","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>raisins, seeded<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine all the ingredients and serve!","url":"https://recipe.bluelayer.org/recipe/42362/super-crunchy-snack-mix"},{"id":"42357","title":"Chocolate-Covered Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>butter, without salt","directions":"Wash strawberries and pat dry.<br>Place on paper towels until they reach room temperature.<br>Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.<br>Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.<br>Allow excess chocolate to drip off into pan.<br>Place stem side down on waxed paper covered baking pan or cookie sheet.<br>Refrigerate until set, about 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/42357/chocolate-covered-strawberries"},{"id":"42355","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>cookies, graham crackers, plain or honey, lowfat<br>sugars, powdered","directions":"Crush the chocolate into small pieces.<br>Put 1/2 the amount of chocolate into a heat-resistant bowl, then melt in a microwave.<br>Keep a close watch, mixing every few seconds, to make sure it doesn't burn.<br>You can also use a double boiler.<br>Fill each paper cup with about 1 tablespoon, and use the back of a spoon to spread it along the inside edges.<br>Set the cups on a platter, then chill in the refrigerator until the chocolate hardens to make the chocolate cups.<br>(About 1 hour.)<br>Using a food mill, crush graham crackers into a powder, or put the crackers in a sturdy plastic bag and crush with a rolling pin or an empty bottle.<br>Put the peanut butter into a heat-resistant bowl and microwave for a few seconds until soft.<br>Be careful not to heat it for too long or it will get runny.<br>Add the powdered sugar and crackers and mix well.<br>If using unsalted peanut butter, add a pinch of salt.<br>Put a spoonful of peanut butter into each chocolate cup.<br>Leave enough room at the top to seal with chocolate.<br>Return the platter to the refrigerator to chill until the peanut butter hardens.<br>It doesn't have to be brittle, when it looks like the peanut butter has set, it's done.<br>Melt the remaining 1/2 of the chocolate and cover each cup.<br>Use the back of a spoon to evenly spread the chocolate, taking care not to leave gaps.<br>Chill in the refrigerator again to harden.<br>Leave for at least one hour, or overnight if possible, to let the flavor of the peanut butter insides blend.<br>Peel the paper off carefully to keep the shape of the corrugated sides intact, then they're done!<br>Enjoy the nice combination of chocolate and peanut butter!<br>When I don't have enough chocolate, I use a type that melts easily.<br>Reese's uses milk chocolate, so that's the basic recipe, but feel free to use bitter chocolate.<br>I use Skippy Creamy Peanut Butter.<br>It's essential to use salted peanut butter.<br>Use the crunchy type, if you like.<br>If you don't have graham (whole wheat) crackers, you can use Bran crackers that have wheat germ.<br>I recommend plain.<br>The powdered sugar gives a silky texture.<br>You can also transform granulated sugar into powdered sugar by processing it in a food mill!<br>Variation: I melted white chocolate into the leftover 1/2 batch of chocolate and decorated the tops with different colored chocolate.<br>If you prefer, you can reduce the amount of peanut butter from 250 g to 180 g. You can also reduce the amount of graham crackers and sugar each from 60 g to 50 g.","url":"https://recipe.bluelayer.org/recipe/42355/peanut-butter-cups"},{"id":"42352","title":"Crunchy Part of a Cadbury's Crunchie Bar","ingredients":"sugars, granulated<br>syrups, corn, light<br>leavening agents, baking soda","directions":"Grease an 8 inch square pan with butter.<br>Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).<br>Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).<br>The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!<br>Take the stuff off the heat and quickly whisk in the baking soda.<br>Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).<br>Pour the foamy stuff into the pan and leave it to set.<br>This will take several hours.<br>Be patient.<br>You can try and cut it into squares, but it will be a fruitless task.<br>Best bet is to just bash it into a bunch of different shaped pieces.<br>This is good frustration therapy.<br>You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.","url":"https://recipe.bluelayer.org/recipe/42352/crunchy-part-of-a-cadburys-crunchie-bar"},{"id":"42322","title":"Chocolate Walnut Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>egg substitute, powder<br>wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>nuts, walnuts, english","directions":"1. mix all together.","url":"https://recipe.bluelayer.org/recipe/42322/chocolate-walnut-cookies"},{"id":"42310","title":"Almond Buttercrunch Candy II","ingredients":"butter, without salt<br>nuts, almonds<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 9x13 inch baking pan with butter.<br>Spread the crushed nuts evenly in the greased pan.<br>In a medium saucepan melt the butter and sugar.<br>Let it cook, stirring constantly, for five minutes until it is brown and almost smoking.<br>Pour the mixture into the pan over the nuts.<br>Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture.<br>Sprinkle additional ground nuts on top if you wish.<br>Let the candy cool before cutting it into bars.","url":"https://recipe.bluelayer.org/recipe/42310/almond-buttercrunch-candy-ii"},{"id":"42300","title":"Chewy Granola Bars","ingredients":"candies, marshmallows<br>peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light<br>vanilla extract<br>oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sunflower seed kernels, dried<br>oil, corn, peanut, and olive<br>raisins, seeded<br>wheat germ, crude<br>seeds, sesame seeds, whole, dried","directions":"Combine marshmallows, peanut butter, margarine, corn syrup, and vanilla in a micrvavable bowl.<br>Microwave uncovered at 70% power for 30 seconds to 1 minute at a time, stirring often till blended.<br>Stir in rest of ingredients.<br>Spread in a greased 9x9\" pan.<br>Bake at 350F for 13-19 minutes or until set.<br>Cool and cut into 16 bars; Delicious warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/42300/chewy-granola-bars"},{"id":"42299","title":"Vegan Chocolate Walnut Biscotti","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english","directions":"Preheat the oven to 375 degrees (f).<br>Grease a cookie sheet and set aside.<br>Beat the softened margarine with a fork until it has a creamy consistency.<br>Stir in all of the ingredients, leaving the flour and walnuts for last.<br>Shape the dough into two approximately 9 long rolls.<br>Place these rolls about 3 apart on the greased cookie sheets and flatten them until they are about 3 to 4 wide and 1 1/2 thick.<br>Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.<br>Let the biscotti cool completely, and remove it from the cookie sheet.<br>Turn the oven down to 325 degrees (f).<br>Re-grease the cookie sheet.<br>Cut the long biscotti rolls widthwise into 1/2 strips.<br>Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.<br>Turn the biscotti over and bake for another 7 minutes.","url":"https://recipe.bluelayer.org/recipe/42299/vegan-chocolate-walnut-biscotti"},{"id":"42272","title":"Tiger Butter","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt milk chocolate in double boiler.<br>At the same time, melt white chocolate over double boiler.<br>Pour melted milk chocolate into lined 11 x 15-inch pan.<br>Spread to cover pan.<br>Immediately combine melted white chocolate with peanut butter.<br>Pour over milk chocolate in pan.<br>Swirl 2 layers with a fork in such a way as to make\"tiger\" stripes.<br>Allow to set.<br>Cut into small squares with sharp knife.","url":"https://recipe.bluelayer.org/recipe/42272/tiger-butter"},{"id":"42268","title":"Uncle Bill's Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>butter, without salt<br>vanilla extract","directions":"In the top of a double boiler over gently simmering water, melt the chocolate, stirring occasionally.<br>Remove from the heat.<br>In a bowl, stir together the sugar and the water until all granules of sugar have dissolved.<br>Stir in the dissolved sugar mixture and the corn syrup thoroughly into the chocolate until all are absorbed.<br>Return the pan to low heat and stir in the margarine and the vanilla.<br>Serve at once or cool, cover, and refrigerate in 1 cup containers.<br>Reheat to the desired temperature before serving.","url":"https://recipe.bluelayer.org/recipe/42268/uncle-bills-hot-fudge-sauce"},{"id":"42255","title":"Melt-In-Your-Mouth Peanut Butter Chocolate Bites (Vegan)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt","directions":"Melt coconut oil with maple syrup in the microwave or in a small pan on stovetop on low heat.<br>Add the cocoa powder and peanut butter and stir until well combined (or blend in a food processor).<br>Pour into molds and store in the fridge or freezer.<br>The freezer ones will be ready in a few minutes.<br>The fridge ones will take over an hour.","url":"https://recipe.bluelayer.org/recipe/42255/melt-in-your-mouth-peanut-butter-chocolate-bites-vegan"},{"id":"42233","title":"Chocolate Rum Balls","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a large bowl, stir together the wafers, sugar, cocoa and nuts.<br>Blend in corn syrup and rum.<br>Shape into 1-inch balls and roll in additional confectioner's sugar.<br>Store in airtight container for several days to build flavor.<br>Roll again in confectioners' sugar before serving.","url":"https://recipe.bluelayer.org/recipe/42233/chocolate-rum-balls"},{"id":"42228","title":"Fruity pebble treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Coat a 9x13 casserole dish with cooking spray<br>Combine butter and 4 cups Marshmallows in large saucepan on low heat.<br>Stir until it's all melted and creamy.<br>Remove from heat.<br>Add the cereal and mix well.<br>Then add the remaining Marshmallows and chocolate chips.<br>Mix well.<br>Press into prepared dish.<br>Make sure it's flat and level.<br>Refrigerate until cold and set.","url":"https://recipe.bluelayer.org/recipe/42228/fruity-pebble-treats"},{"id":"42226","title":"Creamy Chocolate Coconut-Milk Ice Cream","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated<br>cornstarch<br>salt, table","directions":"Add cocoa in a medium bowl and pour in enough coconut milk (about 23 cup), whisking to make a smooth paste.<br>Stir in vanilla.<br>Stir in sugar, cornstarch and salt in a medium saucepan.<br>Slowly whisk in the remaining coconut milk.<br>Heat over medium heat, stirring constantly with a wooden spoon, until the mixture starts to gently simmer around the edges.<br>Then, stirring frequently and scraping the sides and corners of the pan to prevent scorching, allow the mixture to simmer for about 3 minutes to fully cook the cornstarch.<br>Transfer the hot mixture into the bowl with the cocoa mixture.<br>Whisk until well mixed.<br>Allow to cool, undisturbed, for about 46 minutes.<br>Cover and chili until cold, at least 4 hours or over-night.<br>Pour the mixture into an ice cream maker.<br>Freeze according to manufactureraTMs directions.<br>Freeze until the ice cream firms up.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/42226/creamy-chocolate-coconut-milk-ice-cream"},{"id":"42220","title":"Chocolate-Covered Strawberry Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>strawberries, raw<br>yogurt, greek, plain, nonfat<br>beverages, ovaltine, classic malt powder<br>vanilla extract","directions":"Blend milk, strawberries, yogurt, chocolate-flavored malt drink mix, and vanilla extract together in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/42220/chocolate-covered-strawberry-smoothie"},{"id":"42195","title":"Copycat Somoa Girl Scout Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.<br>In a separate bowl, whisk together the flour, baking powder, and salt.<br>In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary.<br>Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.<br>Use your hands to divide the dough in half and makes disc like shapes with each one.<br>Wrap them each in plastic wrap and refrigerate until firm, about 1 hour.<br>Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick.<br>Cut out as many cookies as possible with a donut shaped cookie cutter.<br>Place the cut out cookies on a Silpat or parchment paper lined baking sheet.<br>Repeat with remaining dough.<br>Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown.<br>Immediately transfer to a wire rack and cool completely.<br>Spread coconut flakes on a baking sheet lined with parchment paper.<br>Bake the coconut for about 10 minutes in a 350F oven until toasted, stirring frequently to ensure even browning and so that it does not burn.<br>Remove from oven and set it aside.<br>Melt the caramels, milk, and salt on low on the stove.<br>Cook, stirring until the caramels are fully melted.<br>Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl.<br>Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture.<br>Repeat for each cookie.<br>If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again.<br>Melt the dark chocolate in microwave on on stove on low.<br>Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper.<br>Drizzle some chocolate over the tops of the cookies as well.<br>Let the cookies sit until chocolate fully hardens.<br>Helpful tips!<br>*No donut shaped cookie cutter?<br>Use a regular cookie cutter and a small dry spice lid for the smaller hole.<br>*If dough is too firm after being in the fridge, let it rest at room temp for 10 min.<br>*The shortbread should be very pale in color.<br>When in doubt, underbake it!<br>*Coconut burns very quickly so keep an eye on it and stir often!<br>*Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to.","url":"https://recipe.bluelayer.org/recipe/42195/copycat-somoa-girl-scout-cookies"},{"id":"42185","title":"Dark Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"In a saucepan, bring the cream just to a simmer over low heat.<br>Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.<br>Add the vanilla and stir until smooth.<br>Set aside to cool for 1 hour at room temperature.<br>Then beat the chocolate at medium speed until it gets thick and light colored.<br>Spread over the bottom of a baking dish and smooth the top.<br>Refrigerate about 2 hours, until firm.<br>Pour the cocoa powder onto a deep plate or shallow bowl.<br>Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat.<br>Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.","url":"https://recipe.bluelayer.org/recipe/42185/dark-chocolate-truffles"},{"id":"42173","title":"Hot Butterscotch Sauce","ingredients":"sugars, brown<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>cream, whipped, cream topping, pressurized","directions":"In a medium saucepan, combine brown sugar, corn syrup, butter and salt.<br>Cook over low heat, stirring constantly, until sugar is dissolved.<br>Increase heat to medium-high and bring to a boil.<br>Remove from heat.<br>Carefully stir in cream, averting your face and holding the pan away from you and stirring until the mixture is smooth and foaming subsides.<br>Be careful not to let it spatter.<br>Serve warm over your favorite ice cream.<br>For a killer combo, serve hot over Dulce de Leche Ice Cream or Chocolate Ice Cream.<br>Sauce will keep, covered and refrigerated, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/42173/hot-butterscotch-sauce"},{"id":"42171","title":"Chocolate Peanut Butter Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>nuts, cashew nuts, raw<br>syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract<br>candies, semisweet chocolate","directions":"Spread out the popcorn and 1 cup of the cashews out on two baking sheets.<br>In a saucepan, combine the corn syrup and sugar.<br>Bring to a boil and cook for 2 minutes; remove from heat.<br>Carefully, add the peanut butter and honey.<br>Stir until the peanut butter is melted, then add the vanilla.<br>Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn.<br>Set aside to cool completely.<br>Fill a saucepot hallway up with water; set over medium heat and bring to a simmer.<br>Turn the heat down to medium-low.<br>Add the chocolate to a glass bowl and place the bowl over the pot of simmering water.<br>Melt the chocolate, stirring occasionally.<br>Using a spoon or spatula, drizzle the popcorn with the chocolate.<br>Sprinkle the remaining 1/4 cup cashews over the chocolate.","url":"https://recipe.bluelayer.org/recipe/42171/chocolate-peanut-butter-popcorn"},{"id":"42160","title":"Choco-Banana Squares","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>bananas, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream first three ingredients together.<br>Mix in bananas.<br>Combine dry ingredients in a bowl and then add to wet mixture.<br>Stir in cocolate chips.<br>Spread batter in a greased and floured 10x5 inch jelly roll pan and bake at 350 for approximately 25 minutes or until the top is golden.","url":"https://recipe.bluelayer.org/recipe/42160/choco-banana-squares"},{"id":"42159","title":"Peanut Butter Chocolate Chip Granola Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>salt, table<br>nuts, almonds<br>oats<br>honey<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.<br>In a medium bowl add applesauce, peanut butter, maple syrup, stevia, vanilla extract and salt; mix well.<br>Stir in almond flour, oats, peanuts and chocolate chips and mix until everything is incorporated.<br>The batter will be wet.<br>Using a cookie scoop, scoop heaping 2 tablespoon size scoops of batter onto prepared cookie sheet.<br>Since the cookies wont rise or spread you can place them close together, about an inch apart.<br>Bake for 10-13 minutes until the cookies are slightly golden.<br>Remove pan from oven and set on a rack.<br>Let them slightly harden on cookie sheet then place on a cookie rack to cool.","url":"https://recipe.bluelayer.org/recipe/42159/peanut-butter-chocolate-chip-granola-cookies"},{"id":"42135","title":"Apricot Almond Truffles","ingredients":"nuts, almonds<br>apricots, dried, sulfured, uncooked<br>honey<br>spices, cinnamon, ground<br>spices, ginger, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.<br>Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.<br>Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.<br>Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.<br>Roll balls in chocolate to coat and place back on baking sheet.<br>Refrigerate until set, about 15 minutes; store at room temperature.","url":"https://recipe.bluelayer.org/recipe/42135/apricot-almond-truffles"},{"id":"42125","title":"No-Bake Peanut Butter Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>sugars, granulated<br>honey<br>oil, corn, peanut, and olive<br>candies, semisweet chocolate","directions":"Combine peanut butter, honey, and sugar in a microwaveable bowl.<br>Zap for 2-3 minutes (stirring every minute) or until sugar is melted and mixture is smooth.<br>Pour melted mixture over cereal and peanuts in a large bowl and stir to combine.<br>Spread into a greased, foil-lined 13x9\" pan.<br>Pour melted chocolate over cereal mix and spread out with a spatula.<br>Let stand or refrigerate until chocolate is firm.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/42125/no-bake-peanut-butter-bars"},{"id":"42121","title":"White Chocolate Almond Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked","directions":"1) Prepare a sheet pan with a sheet of parchment paper.<br>2) Place the white chocolate in a microwave safe glass bowl and microwave for 90 seconds.<br>3) Take the chocolate out of the microwave and stir vigorously until it is smooth without any lumps.<br>4) Pour the white chocolate over the parchment paper and spread it to about 1/4 in thickness.<br>5) Add the nuts and dried fruits to the white chocolate, and gently press them into the chocolate.<br>6) Let the bark set up until firm, this can take several hours to overnight depending on the climate.<br>7) When the bark is hard, break or chop it into pieces and serve.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/42121/white-chocolate-almond-bark"},{"id":"42101","title":"Beaus Peanut Butter Cup Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"By the glass --<br>In a tall glass, combine creamy peanut butter and chocolate syrup until smooth.<br>Whisk in milk.<br>By the pitcher --<br>In a large pitcher, combine peanut butter and chocolate syrup until smooth.<br>Whisk in milk.<br>Store covered in refrigerator.<br>Makes 9 one cup servings.","url":"https://recipe.bluelayer.org/recipe/42101/beaus-peanut-butter-cup-milk"},{"id":"42092","title":"Chocolate Glaze","ingredients":"water, bottled, generic<br>syrups, corn, light<br>sugars, granulated<br>candies, semisweet chocolate","directions":"In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved.<br>Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup.<br>Let chocolate stand in syrup 2 minutes and whisk until smooth.","url":"https://recipe.bluelayer.org/recipe/42092/chocolate-glaze"},{"id":"42079","title":"Chocolate Walnut Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>egg substitute, powder<br>wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>nuts, walnuts, english","directions":"Mix all together.","url":"https://recipe.bluelayer.org/recipe/42079/chocolate-walnut-cookies"},{"id":"42066","title":"Long-Stemmed Cherries Supreme","ingredients":"cherries, sweet, raw<br>alcoholic beverage, distilled, rum, 80 proof<br>milk, canned, condensed, sweetened<br>syrups, corn, light<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>water, bottled, generic","directions":"In small bowl, combine cherries and rum.<br>Let soak 2 hours; drain on paper towels.<br>In medium bowl, combine condensed milk and corn syrup; blend well.<br>Add powdered sugar gradually, stirring until mixture forms a still smooth dough.<br>If all powdered sugar can't be stirred in, knead mixture and sugar on counter until smooth dough forms.<br>Wrap small amounts of the fondant around each cherry to cover completely.<br>Refrigerate about 20 minutes or until fondant is firm.<br>Line cookie sheet with waxed paper.<br>Prepare dipping chocolate by cooking ingredients over low heat until melted, stirring occasionally.<br>Holding by stem, dip chilled cherries into chocolate, making sure to cover completely.<br>Place on waxed paper-lined cookie sheet; refrigerate until chocolate sets, about 10 minutes.<br>Dip chilled candies into melted chocolate again, making sure to coat ocmpletely.<br>Place on lined cookie sheet then cover lightly with waxed paper.<br>Let stand several days in cool place to allow fondant to liquefy.<br>Do not refrigerate.<br>Store in airtight container in refrigerator.<br>Makes 2 1/2 dozen candies.","url":"https://recipe.bluelayer.org/recipe/42066/long-stemmed-cherries-supreme"},{"id":"42061","title":"Vanilla Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>nuts, walnuts, english<br>ice creams, vanilla<br>chocolate, dark, 70-85% cacao solids","directions":"Combine cookie crumbs with sugar, butter, walnuts.<br>Blend well; press into greased, 9\" pie pan.<br>Chill.<br>Allow ice cream to stand at room temperature until soft.<br>In large bowl, combine ice cream and creme de cacao.<br>Beat until blended.<br>Spoon ice cream into pie shell and place in freezer until firm.","url":"https://recipe.bluelayer.org/recipe/42061/vanilla-ice-cream-pie"},{"id":"42046","title":"Dark Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat milk in saucepan on medium heat until hot.<br>(Do not boil).<br>Stir in DELIGHTS until well blended.<br>Froth with an immersion blender just before serving in a heated mug.","url":"https://recipe.bluelayer.org/recipe/42046/dark-hot-chocolate"},{"id":"42031","title":"Frozen Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In saucepan over low heat, whisk together cocoa powder, chocolate, 1/4 cup of the whipping cream, the sugar and butter-heat, whisking often til chocolate and butter melted and sugar dissolved.<br>Gradually whisk in milk and another 1/4 cup of the cream.<br>Bring just to a boil.<br>Pour into 9 inch square cake pan.<br>Let stand for 15 minutes.<br>Cover and freeze for at least 12 hours (can be prepared to this point and frozen for up to 5 days).<br>Let stand at room temperature for 5 minutes.<br>Break into small pieces.<br>Transfer to food processor along with remaining whipping cream.<br>Puree, scraping down side of bowl twice, til mixture is thick, smooth and creamy.<br>Spoon into 4 chilled goblets.<br>Serve immediately or refreeze for up to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/42031/frozen-hot-chocolate"},{"id":"42023","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8 inch pie plate lightly with butter.<br>Combine chocolate syrup and chips in a small microwave-safe bowl.<br>Microwave on high until hot, about 45 seconds.<br>Stir until smooth.<br>Reserve 1/2 cup of the chocolate mixture.<br>Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.<br>Press mixture over bottom and up sides of prepared pie plate.<br>Freeze until firm, about 15 minutes.<br>Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.<br>Spread half the ice cream in the prepared pie plate.<br>Drizzle with half the sour cream mixture.<br>Top with remaining ice cream and drizzle with remaining sour cream mixture.<br>Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/42023/chocolate-chip-ice-cream-pie"},{"id":"41994","title":"Low Fat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>mini semi-sweet chocolate baking chips,<br>oil, canola<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bananas, raw<br>vanilla extract","directions":"preheat oven to 375 deg.<br>Combine dry ingredients in a bowl.<br>Combine wet ingrediants in seperate bowl.<br>Mix dry and wet together until well combined.<br>Use a small spoon to scoop batter onto cookie sheet covered with wax paper.<br>Bake for 10-12 minutes or until edges are light brown.","url":"https://recipe.bluelayer.org/recipe/41994/low-fat-chocolate-chip-cookies"},{"id":"41993","title":"Crunchy Granola Breakfast Cereal","ingredients":"oats<br>seeds, flaxseed<br>oats<br>oat bran, raw<br>wheat germ, crude<br>nuts, pecans<br>sweetener, syrup, agave<br>pumpkin, raw<br>sugars, brown<br>water, bottled, generic<br>oil, canola<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 275 degrees F (135 degrees C).<br>Line baking sheets with parchment paper.<br>Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl.<br>Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved.<br>Pour liquid ingredients over rolled oats mixture and stir to coat.<br>Spread mixture on prepared baking sheets.<br>Bake in the preheated oven for 1 hour, stirring every 20 minutes.<br>Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once.<br>Let cool completely and mix miniature chocolate chips into granola.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41993/crunchy-granola-breakfast-cereal"},{"id":"41992","title":"Buckwheat Crepes with Whipped Coconut Cream","ingredients":"wheat flour, white, all-purpose, unenriched<br>rice flour, white, unenriched<br>seeds, flaxseed<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.<br>Add vanilla coconut milk and oil.<br>Whisk until smooth.<br>Let rest 10 minutes.<br>Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk.<br>Set aside.<br>Heat small cast-iron pan over medium heat.<br>Grease lightly with oil.<br>Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.<br>Cook for about 2 minutes per side, using spatula to loosen edges.<br>Transfer to plate and repeat with remaining batter.<br>Spoon a layer of coconut cream inside crepes and roll up.<br>Garnish and fill crepes with your choice of toppings and fillings.<br>Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.","url":"https://recipe.bluelayer.org/recipe/41992/buckwheat-crepes-with-whipped-coconut-cream"},{"id":"41975","title":"Brown Sugar Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>salt, table","directions":"Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken).<br>Gradually whisk in milk, then sugar and salt until well blended.","url":"https://recipe.bluelayer.org/recipe/41975/brown-sugar-hot-chocolate"},{"id":"41943","title":"Chocolate Caramel Corn","ingredients":"corn, sweet, white, raw<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>leavening agents, baking soda<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a large baking pan with parchment paper.<br>Set aside.<br>Pop the corn by your usual method, but use no oil and add no salt.<br>Set aside.<br>Combine the sugar, corn syrup, butter, and salt in a heavy bottomed saucepan large enough to hold the popped corn.<br>Clip a thermometer to the side of the pan, place the pan over medium-high heat, and heat, without stirring, until the mixture registers 311F.<br>Stir in the baking soda, taking care, as it will cause the mixture to bubble up, then quickly add the popcorn and stir rapidly with a wooden spoon to coat the corn evenly with the caramel.<br>Scrape the caramel corn onto the prepared baking pan, pushing it out evenly over the bottom of the pan to avoid clumping.<br>Let cool completely.<br>Once cool, break up any clumps with your hands.<br>Transfer the caramel corn to a large bowl.<br>Gradually ladle the chocolate over the caramel corn while stirring with a wooden spoon to coat evenly.<br>Continue stirring until all of the corn is nicely covered.<br>Let cool completely.<br>Serve immediately, or store, tightly covered, in a cool spot for a day or two.","url":"https://recipe.bluelayer.org/recipe/41943/chocolate-caramel-corn"},{"id":"41923","title":"Peach Lady","ingredients":"peaches, yellow, raw<br>cream, whipped, cream topping, pressurized<br>chocolate, dark, 70-85% cacao solids","directions":"Mix, shake over ice, strain, serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/41923/peach-lady"},{"id":"41921","title":"Cafe-style Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"Put the ingredients in a pot.<br>Turn on the heat and mix with a whisk as it heats up.<br>It's ready when hot!<br>If you like it sweet, increase the sugar to 1.5 tablespoons!","url":"https://recipe.bluelayer.org/recipe/41921/cafe-style-hot-chocolate"},{"id":"41912","title":"Shortbread Thumbelinas","ingredients":"wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>salt, table<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>candies, semisweet chocolate<br>cream, whipped, cream topping, pressurized","directions":"Combine flour, 1/2 cup almonds, and salt; set aside.<br>Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.<br>Add flour mixture to butter mixture gradually, beating just until blended.<br>Stir in vanilla.<br>Cover dough, and chill 1 hour.<br>Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.<br>Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.<br>Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.<br>Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.<br>Microwave on HIGH 30 seconds.<br>Whisk until smooth.<br>Cool 20 minutes, and stir well; cool 8 more minutes.<br>Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.","url":"https://recipe.bluelayer.org/recipe/41912/shortbread-thumbelinas"},{"id":"41909","title":"Tootsie Roll Jello Shots","ingredients":"orange juice, raw<br>water, bottled, generic<br>chocolate, dark, 70-85% cacao solids<br>water, bottled, generic","directions":"Mix boiling water and jello.<br>I like to put in a pitcher.<br>After well disolved add cold water and Creme deCocoa.<br>Pour into shot containers and chill for 4 hours.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/41909/tootsie-roll-jello-shots"},{"id":"41894","title":"Chocolate-Hazelnut Baklava","ingredients":"nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>spices, cinnamon, ground<br>phyllo dough<br>butter, without salt<br>water, bottled, generic<br>honey","directions":"Preheat the oven to 350.<br>Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool.<br>Leave the oven on.<br>Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.<br>Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.<br>Unwrap the phyllo and cover with a sheet of plastic wrap.<br>Generously butter a 9-by-13-inch metal baking pan.<br>Butter and stack 8 sheets of phyllo.<br>Trim the edges.<br>Ease the stack into the pan.<br>Sprinkle about 2 cups of the filling over the phyllo.<br>Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling.<br>Sprinkle on another 2 cups of the filling.<br>Top with 2 more buttered, folded sheets and 2 cups of filling.<br>Butter and stack 3 more phyllo sheets, fold them in half and place over the filling.<br>Fold in the overhanging phyllo on top and brush generously with butter.<br>Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side).<br>Cut each square in half to make triangles.<br>Bake the baklava for 25 minutes, then lower the oven temperature to 300 and bake for 50 minutes longer, until golden.<br>In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil.<br>Simmer over moderate heat for 10 minutes.<br>Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.","url":"https://recipe.bluelayer.org/recipe/41894/chocolate-hazelnut-baklava"},{"id":"41890","title":"Cocoa Krispies Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chips and peanut butter in top of double boiler.<br>Add to Cocoa Krispies.<br>Press into a buttered pan; refrigerate and cut into squares, when ready to serve.","url":"https://recipe.bluelayer.org/recipe/41890/cocoa-krispies-squares"},{"id":"41886","title":"Kids' Party Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>cheese, cheddar<br>raisins, seeded","directions":"Mix chocolate candies, pretzels, crackers, and raisins together and store the mixture in a tightly covered container.<br>Serve as a snack.","url":"https://recipe.bluelayer.org/recipe/41886/kids-party-mix"},{"id":"41879","title":"Fluffernutter Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a small saucepan over medium, heat the milk until hot but not boiling.<br>Whisk in the Fluff, chocolate chips and peanut butter chips.<br>Whisk until completely melted and smooth.<br>To serve, top with additional Fluff.","url":"https://recipe.bluelayer.org/recipe/41879/fluffernutter-hot-cocoa"},{"id":"41878","title":"Cherry Italian Ice","ingredients":"candies, white chocolate<br>syrups, grenadine<br>cherries, sweet, raw<br>sugars, granulated<br>sugars, granulated<br>water, bottled, generic","directions":"Puree sour gummy cherries in water until completely suspended in solution.<br>Strain out the cherries and discard the candy, take the strained liquid and add grenadine syrup and 1 tbsp sugar to.<br>Add unsweetened cherry drink mix, splenda.<br>Freeze for 2 to 4 hours, stirring every 1/2 hour to make sure solutes do not settle in the bottom.","url":"https://recipe.bluelayer.org/recipe/41878/cherry-italian-ice"},{"id":"41874","title":"Snack Mix Squares","ingredients":"pretzels, soft, unsalted<br>corn, sweet, white, raw<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"In a large bowl, combine the pretzels, cereal and M&amp;M's.<br>In a large saucepan over low heat, melt butter and peanut butter.<br>Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth.<br>Pour over pretzel mixture; stir to coat.<br>Press into a greased 13x9 inch baking pan.<br>Cool until firm; cut into squares.","url":"https://recipe.bluelayer.org/recipe/41874/snack-mix-squares"},{"id":"41866","title":"Sweet and Salty Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive","directions":"In the top of a double boiler, melt chocolate over hot, not boiling, water.<br>Set aside.<br>Crush peanuts into medium sized pieces and break pretzel sticks into small pieces.<br>Mix together chocolate, peanuts, and pretzels until well coated.<br>Spread on waxed paper and cool.<br>When firm, break into pieces.","url":"https://recipe.bluelayer.org/recipe/41866/sweet-and-salty-candy"},{"id":"41862","title":"Marshmallow Fudge","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Slowly melt each of the first three ingredients one at a time.<br>Put all of marshmallows in and slowly fold until they get stretchy.<br>Pour into greased 9x13 inch pan.<br>Cool.","url":"https://recipe.bluelayer.org/recipe/41862/marshmallow-fudge"},{"id":"41855","title":"Weight Watchers Low-Fat Chocolate Crunch Bars (2pts)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>candies, semisweet chocolate","directions":"Spray a 13 x 9-inch baking dish with non-stick cooking spray.<br>Place the rice cereal in a large bowl.<br>In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.<br>Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.<br>Add/mix in reduced-fat chocolate morsels.<br>Press the mixture into prepared pan, using a rubber spatula to spread out.<br>Cut into 24 bars.","url":"https://recipe.bluelayer.org/recipe/41855/weight-watchers-low-fat-chocolate-crunch-bars-2pts"},{"id":"41846","title":"Chocolate Oil Cake","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a large bowl, mix sugar, flour, baking soda, salt and cocoa.<br>Add water, vegetable oil, vinegar, and vanilla.<br>Beat by hand until smooth.<br>Pour into a 9x13 inch pan.<br>Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/41846/chocolate-oil-cake"},{"id":"41834","title":"Easy Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, cream butter until light and fluffy.<br>Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.<br>Yield: About 3 cups.<br>Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla.<br>Yield: about 3 cups.<br>Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.<br>Yield: about 3 cups.<br>Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.<br>Yield: about 3 cups.<br>Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.<br>Yield: about 3 cups.<br>Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.<br>Yield: about 3 cups.<br>Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.<br>Yield: about 3 cups.","url":"https://recipe.bluelayer.org/recipe/41834/easy-vanilla-buttercream-frosting"},{"id":"41830","title":"Stovetop Chocolate Coconut Macaroons","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>salt, table<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"Line a baking sheet with waxed paper.<br>Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt.<br>Bring mixture to a boil until sugar dissolves, 7 to 8 minutes.<br>Do not stir while boiling.<br>Remove saucepan from heat; stir in oats, coconut, and vanilla extract.<br>Drop coconut mixture by spoonfuls onto prepared baking sheet.<br>Refrigerate until set, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/41830/stovetop-chocolate-coconut-macaroons"},{"id":"41816","title":"Holiday Cranberry Applesauce","ingredients":"apples, raw, with skin<br>cranberry juice, unsweetened<br>candies, white chocolate","directions":"In a large pot, combine all ingredients.<br>Bring to a boil.<br>cook over medium heat, covered, 15 minutes.<br>Lower heat; simmer until apples are very soft, about 20 minutes.<br>Cool slightly.<br>Transfer to a food processor with the knife blade; process until smooth.<br>Serve warm, chilled or at room temperature.<br>Serves 10.<br>NOTE: I usually make half the recipe.<br>I have used Granny Smith apples with great results.","url":"https://recipe.bluelayer.org/recipe/41816/holiday-cranberry-applesauce"},{"id":"41814","title":"Chocolate Hazelnut Granola","ingredients":"oats<br>wheat germ, crude<br>nuts, almonds<br>nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>salt, table<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"Preheat oven to 325 degrees F. In a large bowl, combine the oats, wheat germ, almonds, hazelnuts, cocoa powder and salt.<br>Set aside.<br>In a medium bowl, whisk together the honey, coconut oil, and vanilla extract.<br>Add this mixture to the dry ingredients and toss until well combined.<br>Spread granola evenly on a silicone baking mat atop a baking sheet.<br>Bake for 30 minutes, moving the granola around on the baking mat every 10 minutes.<br>Cool completely on the silicone mat and enjoy.","url":"https://recipe.bluelayer.org/recipe/41814/chocolate-hazelnut-granola"},{"id":"41797","title":"Peanut Butter and Jelly Snack Bars (Gluten Free)","ingredients":"peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>peanut butter, smooth style, without salt<br>syrups, corn, light","directions":"Mix together the dry ingredients in a bowl.<br>In a small saucepan, heat the peanut butter and the corn syrup over medium low heat until smooth and hot.<br>Combine with dry ingredients and press into a greased 9X13 pan.<br>Chill in fridge for a half hour, then cut into bars.","url":"https://recipe.bluelayer.org/recipe/41797/peanut-butter-and-jelly-snack-bars-gluten-free"},{"id":"41782","title":"Chocolate Chocolate Chip Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat a large skillet or griddle pan to 375 or medium-high heat and lightly oil.<br>Combine pancake mix, cocoa powder, water, and semi-sweet chocolate chips.<br>Pour 1/4 cup batter for each pancake and cook for 1 to 2 minutes on each side, until bubbles form and pop.<br>Butter and drizzle chocolate syrup if wanted.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/41782/chocolate-chocolate-chip-pancakes"},{"id":"41775","title":"Cocoa Chocolate Shake","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate","directions":"Place water, cocoa and sugar in blender container.<br>Cover; blend briefly on low speed.<br>Add milk.<br>Cover; blend on high speed until thoroughly blended.<br>Add ice cream.<br>Cover; blend until smooth.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/41775/cocoa-chocolate-shake"},{"id":"41766","title":"Hot Chocolate Dry Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stove Top: Mix cocoa and sugar and set aside (I usually make a large batch of this to keep on hand).<br>Pour milk into a small pan.<br>Add cocoa mixture and stir.<br>Heat, while stirring, until steaming.<br>Microwave: Mix cocoa and sugar and set aside.<br>Pour milk into a mug or cup and heat on high for 1 to 1 1/2 minutes.<br>Remove from microwave and stir in cocoa mixture.<br>I've substituted Xylitol which is good but a little less intense than sugar (it doesn't raise your blood sugar).<br>I've also substituted soy milk for milk which was obviously fine.<br>I think almond milk would also be great.","url":"https://recipe.bluelayer.org/recipe/41766/hot-chocolate-dry-mix"},{"id":"41764","title":"Rum Raisin Truffles","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>raisins, seeded<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat.<br>Meanwhile, chop 350 grams of the milk chocolate into small pieces.<br>Add the chocolate and butter to the hot cream, and stir until the chocolate melts.<br>Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced.<br>Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.<br>Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.<br>To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly.<br>Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny.<br>Add the remaining 1/4 of the chocolate and stir until smooth.<br>The chocolate should register 85 to 89 degrees F on a candy thermometer.<br>With 2 small spoons, pick up each ball and cover it with tempered chocolate.<br>(You can also use your hands to coat them.)<br>They can look a little messy and \"truffle\" like.<br>Place the truffle back on the parchment paper.<br>Continue to coat each of the balls until they're all coated with milk chocolate.<br>Allow to sit for a few minutes until the chocolate hardens.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/41764/rum-raisin-truffles"},{"id":"41752","title":"Doomed Chocolate Chip Cookie Dough \"for Cheesecake\"","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream sugars and butter in bowl on medium speed.<br>Add water and vanilla.<br>Gradually add flour.<br>Stir in chips.<br>If using for cheesecake drop teaspoons in filling and gently push dough below surface.<br>If eating as is enjoy!","url":"https://recipe.bluelayer.org/recipe/41752/doomed-chocolate-chip-cookie-dough-for-cheesecake"},{"id":"41739","title":"Patriotic Berries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Wash and completely dry your berries.<br>In a small, deep bowl, melt chocolate in your microwave in 30-second intervals, stirring until smooth (careful not to burn it).<br>In another small bowl place your sprinkles/sugar.<br>Line a baking sheet with parchment or wax paper.<br>Dip your berries one at a time into the melted chocolate; let the excess drip off.<br>Then gently place the end of them into your blue sugar/jimmies.<br>Now you have a red, white and blue berry!<br>Gently place it on your parchment/wax paper-lined baking sheet and repeat.<br>Give each berry some space.<br>Place the baking sheet into your refrigerator to allow the melted chocolate to firm up.<br>Have a fun, tasty and safe 4th of July weekend!","url":"https://recipe.bluelayer.org/recipe/41739/patriotic-berries"},{"id":"41724","title":"Paleo Raw Chocolate Bites","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>nuts, almonds<br>dates, deglet noor<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a food processor, pulse chocolate and salt until the texture of coarse sand.<br>Pulse in almond pulp, then dates, until well combined.<br>Scoop batter 1 level tablespoon at a time onto a plate.<br>Place shredded coconut in a bowl.<br>Dip each ball into shredded coconut.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/41724/paleo-raw-chocolate-bites"},{"id":"41716","title":"Caramel Sauce","ingredients":"cream, fluid, heavy whipping<br>candies, caramels","directions":"Heat the heavy cream in a saucepan over medium-high heat until it reaches a simmer<br>Add the Chewy Caramel Candies, stirring constantly until they have melted and combined with the cream.<br>Serve the sauce immediately, or keep it in an airtight container at room temperature for 1 week.<br>The caramel sauce should not harden when stored, but it will be easier to pour or spoon out if you reheat it.<br>To reheat, simmer a pot of water and place the container with the caramel in the water (make sure that the water goes only about three- quarters the way up the side of the container).<br>Heat it until the caramel liquefies.<br>If you are drizzling it on top of icing, allow the caramel to cool for 5 to 10 minutes before using.<br>Following are some ideas for incorporating Caramel Sauce into your cake and cupcake presentations:<br>For Dulce de Leche, drizzle Caramel Sauce over Vanilla Cake (page 115), topped with Caramel Buttercream (page 159).<br>For German Chocolate Cake, top Devils Food Cake (page 98) with Mocha Buttercream (page 158) and candied pecans and a drizzle of Caramel Sauce.<br>Add Caramel Sauce to the Sweet-and-Salty Cake (page 108) for extra decadence.<br>Spoon Caramel Sauce over slices of Devils Food Cake (page 98) topped with Chocolate Icing (page 148).<br>If you want to make caramel sauce but dont have the caramel candies already made, just make half the recipe for Chewy Caramel Candies, but double the amount of heavy cream and cook to only 240 F. Allow the sauce to cool in the pot to a usable temperature before serving or keeping in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41716/caramel-sauce"},{"id":"41694","title":"Snack Mix","ingredients":"pretzels, soft, unsalted<br>sugars, brown<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 275.<br>In a bowl, combine the pretzels with the sugars, milk powder and butter.<br>Spread the mixture on a parchment paperlined baking sheet and bake for about 20 minutes, until fragrant and lightly browned.<br>Let cool completely.<br>Transfer to a bowl and mix with the candy.","url":"https://recipe.bluelayer.org/recipe/41694/snack-mix"},{"id":"41693","title":"Chocolate Sprinkle Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, white chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dip the edges/rims of 4 glasses into melted chocolate and then dip them quickly into hundred and thousands (So as hundreds and thousands just coat the rims of each glass.<br>).<br>Stand upright until set, then pour in milk and serve.","url":"https://recipe.bluelayer.org/recipe/41693/chocolate-sprinkle-milk"},{"id":"41686","title":"Easy No-Bake Peanut Butter-Chocolate Chip Granola Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>sugars, brown<br>honey<br>peanut butter, smooth style, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the crispy rice cereal and the quick-cooking oats.<br>Set aside.<br>Place the brown sugar and honey in a small saucepan over medium heat.<br>Bring to a boil, then reduce heat to a simmer and cook for 2 minutes.<br>Remove from the heat and add the peanut butter and vanilla extract.<br>Stir until the mixture is smooth.<br>Pour the peanut butter mixture over the dry ingredients and stir until everything is evenly coated.<br>Thoroughly spray and coat a 9x13 pan with cooking spray and pour the granola bar mixture into the pan.<br>Press the granola bar mixture into an even layer and press the mixture up against the sides of the pan, until the bars are about 3/4 of an inch in thickness.<br>Sprinkle with the mini chocolate chips and press them in lightly.<br>Let it cool on the counter at room temperature before cutting.<br>This will take about 2 hours.<br>Wrap the bars in plastic wrap, and store at room temperature.<br>Enjoy!<br>Note: These granola bars are extremely customizable, so feel free to throw in some dried fruit or roasted peanuts and customize away!<br>Adapted from Laurens Latest.","url":"https://recipe.bluelayer.org/recipe/41686/easy-no-bake-peanut-butter-chocolate-chip-granola-bars"},{"id":"41677","title":"Mock Babe Ruth Bars","ingredients":"oats<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease one 9x13 inch baking pan.<br>Combine the oats, butter or margarine, white sugar and brown sugar and press into the bottom of the prepared pan.<br>Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.<br>Melt the chocolate chips and peanut butter together over low heat.<br>Spread over the top of the baked oatmeal mixture.<br>Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/41677/mock-babe-ruth-bars"},{"id":"41673","title":"Chocolate Malt W/O Ice Cream","ingredients":"water, bottled, generic<br>cheese, ricotta, whole milk<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"Put all in a blender and puree until smooth.<br>If not smooth, ice chips will distract from flavor.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/41673/chocolate-malt-w-o-ice-cream"},{"id":"41646","title":"Chocolate-Dipped Strawberries Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper; set aside.<br>Place the dark chocolate in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water.<br>(But make sure the bowl does not touch the water.)<br>Stir constantly until melted.<br>Holding the strawberries by their stems, dip them one by one into the chocolate, letting any excess drip off and placing them on the prepared baking sheet.<br>Refrigerate until the chocolate has hardened, about 20 minutes.<br>To make strawberry tuxedos: First melt the white chocolate (rather than the dark chocolate) as directed in step 2.<br>Dip the strawberries in the white chocolate and place them on the lined baking sheet.<br>Refrigerate until the chocolate has hardened, about 30 minutes.<br>Line a second baking sheet with parchment or waxed paper.<br>Melt the dark chocolate in a separate bowl.<br>Holding the white-chocolate-covered strawberries at a 45-degree angle, dip one side into the dark chocolate, then dip the opposite side, forming a V or heart-shaped jacket.<br>Place the strawberries on the second baking sheet and refrigerate until the dark chocolate has hardened.<br>When the strawberries are ready, transfer a small amount of the melted dark chocolate to a small resealable plastic bag.<br>Cut a small hole in the corner of the bag.<br>Remove the tuxedos from the fridge and pipe three chocolate buttons on the white shirt of the strawberries.<br>Refrigerate again to harden.","url":"https://recipe.bluelayer.org/recipe/41646/chocolate-dipped-strawberries-recipe"},{"id":"41640","title":"Ina's Homemade Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>oil, olive, salad or cooking<br>honey<br>apricots, dried, sulfured, uncooked<br>figs, dried, uncooked<br>cranberries, dried, sweetened<br>nuts, cashew nuts, raw","directions":"Preheat over to 350 degrees.<br>Toss, oats, coconut and almonds together in large bowl and set aside.<br>Whisk together the oil and honey in small bowl and pour over the oat mixture and stir with wooden spoon until all the oats, coconut and nuts are coated.<br>Pour into a 13x9 baking pan and bake.<br>Stir occasionally with spatula until mixture turns a nice golden brown about 45 minutes.<br>Remove granola from oven and allow to cool, stirring occasionally.<br>Add the apricots, figs, cranberries and cashews.<br>You can put whatever mix of dried fruit in that you please.<br>I have even started to put in a cup of dark chocolate chips after the oats mix has cooled.<br>Great snack!<br>Store cooled granola in airtight container.","url":"https://recipe.bluelayer.org/recipe/41640/inas-homemade-granola"},{"id":"41636","title":"No-Bake Chocolate Cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>candies, marshmallows","directions":"Line a cookie sheet with waxed paper and set aside.<br>In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine.<br>Cook over high heat and bring to a boil.<br>Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine.<br>Drop by tablespoonfuls onto the prepared cookie sheet and chill.","url":"https://recipe.bluelayer.org/recipe/41636/no-bake-chocolate-cookies"},{"id":"41634","title":"Chocolate Shell Ice-Cream Topping","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt the chocolate in a small metal bowl set over a pan of simmering water.<br>Stir in the coconut oil and heat until dissolved, about 1 minute.<br>Keep the liquid lukewarm until ready to pour over the ice cream.<br>Chocolate will harden into a shell within a few seconds when spooned over ice cream.","url":"https://recipe.bluelayer.org/recipe/41634/chocolate-shell-ice-cream-topping"},{"id":"41623","title":"P Nutty","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Frappe in a blender.<br>Pour into a glass.<br>Garnish with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/41623/p-nutty"},{"id":"41614","title":"Toffee Butter Crunch","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, walnuts, english<br>candies, semisweet chocolate<br>nuts, walnuts, english","directions":"butter 13x9x2-inch pan, set aside.<br>Butter the sides of a heavy 2-quart saucepan in it melt the 1 cup butter and add the sugar, water, corn syrup.<br>Cook over medium heat to 290 (soft crack stage) stiring frequently (mixture should boin gently over entire surface).<br>Watch carefully after 280.<br>Remove from heat.<br>quickly stir in 1/2 cup coarsly chopped nuts.<br>Turn onto a buttered 13x9x2-inch pan.<br>wait for 2 to 3 minutes for toffee to firm, then sprinkle with chocolate pieces.<br>let stand 1 to 2 minutes.<br>When chocolate is softened, spread evenly over toffee; sprinkle with 1/2 cup finely chopped nuts.<br>Chill untill chocolate is firm; breake into pieces.<br>Makes about 1 1/2 pounds.","url":"https://recipe.bluelayer.org/recipe/41614/toffee-butter-crunch"},{"id":"41599","title":"Easy Easter Egg Bird Nests","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>peanut butter, smooth style, without salt<br>noodles, egg, dry, unenriched<br>egg substitute, powder","directions":"In a microwave safe bowl, melt chocolate chips and white almond bark.<br>Microwave for a minute at a time, stirring after each minute.<br>Repeat the process until chocolate is melted and smooth.<br>Then add the peanut butter and mix well.<br>Next add the chow mein noodles and stir until all noodles are well coated.<br>Tear off 2 feet of waxed paper.<br>Using a 1/4 cup measure, scoop out some of the chocolate noodle mixture.<br>Drop mixture onto the waxed paper.<br>Use a spoon to finish shaping the nests.<br>Our nests were 3-4 in diameter.<br>Use the back side of a spoon or scoop to make the bowl of each nest.<br>Drop 3-4 malted eggs into each bowl of the nest.<br>When nests have hardened, remove them from the waxed paper and transfer to a pretty serving dish.<br>These are quite festive served atop edible Easter grass.","url":"https://recipe.bluelayer.org/recipe/41599/easy-easter-egg-bird-nests"},{"id":"41586","title":"Toll House Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated","directions":"Grab a cup and add 2 tablespoons of Toll House Cocoa, then add 4 tablespoons of milk.<br>Stir until it looks like chocolate icing.<br>Once looks like chocolate icing put in microwave for 25 seconds.<br>When done take out and stir.<br>Add 1 tablespoon of butter and 3 tablespoons of sugar.<br>Stir then put in microwave for 30 seconds.<br>Once done take out and stir really good to take the lumps out.","url":"https://recipe.bluelayer.org/recipe/41586/toll-house-chocolate-syrup"},{"id":"41572","title":"Peanut Butter Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Place popcorn, candies, and peanuts in a large bowl, set aside.<br>In a large saucepan over medium heat, bring sugar and corn syrup to a boil, stirring occasionally.<br>Remove from heat and stir in peanut butter and vanilla.<br>Quickly pour over popcorn mixture and mix well.<br>When cool enough to handle, shape into 10 2 1/2 in balls.<br>Let stand at room temperature until firm.<br>Wrap in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/41572/peanut-butter-popcorn-balls"},{"id":"41564","title":"Oatmeal Chocolate With White Morsels in a Jar Mix","ingredients":"cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>sugars, granulated<br>vanilla extract","directions":"Combine flour, soda, powder and cocoa.<br>Place in a 1 quart jar.<br>Layer remaining ingredients pressing firmly after each layer.<br>Recipe to attach to jar:.<br>Preheat oven to 375 degrees.<br>Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl untill well blended.<br>Place cookie mix in bowl and mix dry ingredients then add butter mixture to blend in to smooth any clumps.<br>Drop tablespoon full onto ungreased pan and bake 9-11 minutes.","url":"https://recipe.bluelayer.org/recipe/41564/oatmeal-chocolate-with-white-morsels-in-a-jar-mix"},{"id":"41562","title":"Easy Peppermint Bark","ingredients":"candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place candy canes in a plastic bag &amp; hammer into 1/4 inch chunks or smaller.<br>Melt the chocolate in a double boiler.<br>Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).<br>Pour mixture onto a cookie sheet prepared with layered parchment paper &amp; place in the refrigerator for 45 minutes or until firm.<br>Remove from cookie sheet &amp; break into pieces (like peanut brittle).","url":"https://recipe.bluelayer.org/recipe/41562/easy-peppermint-bark"},{"id":"41547","title":"Cheerios Nuggets","ingredients":"sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 250F.<br>Grease 2 9x13-inch pans or jelly roll pans.<br>Heat brown sugar, margarine, corn syrup , and salt in 2 quart saucepan over medium heat, stirring constantly until bubbly around edges.<br>Cook, uncovered, stirring occasionally, for 2 minutes longer.<br>Remove from heat, stir in baking soda until foamy and light colored.<br>Pour over cheerios, peanuts, raisins, and M&amp;Ms in 4 quart bowl.<br>Stir until mixture is coated and spread evenly in pans.<br>Bake for 15 minutes.<br>Stir, let stand until cool, about 10 minutes.<br>Loosen mixture with metal spatula and let stand until firm, about 30 minutes.<br>Break into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/41547/cheerios-nuggets"},{"id":"41545","title":"Emeril's Chocolate Malted Shake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds.<br>Add the cookies and process for 20 seconds.<br>Pour into 2 tall glasses and serve each with a straw and long-handled spoon.","url":"https://recipe.bluelayer.org/recipe/41545/emerils-chocolate-malted-shake"},{"id":"41542","title":"Healthy Chocolate Chip Cookie Recipe","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredinets in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredinets into dry.<br>Form 1/2 inch balls and press onto a parchment lined baking sheet.<br>Bake at 350F for 7-10 minutes.","url":"https://recipe.bluelayer.org/recipe/41542/healthy-chocolate-chip-cookie-recipe"},{"id":"41540","title":"Simple Hot Chocolate for One","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Bring the liquid almost to a simmer with the salt over medium heat, then remove it from the heat and add the chocolate.<br>Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth.<br>Stir in vanilla and taste it.<br>If you want a stronger, deeper chocolate flavor, whisk in the cocoa.<br>If necessary, reheat the liquid over medium-low heat, stirring.<br>If you like it frothy, or the cocoa powder didn't blend in smoothly, blend it in the blender.<br>This recipe multiplies easily.<br>When you get up to a quart of milk, use 1/4 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/41540/simple-hot-chocolate-for-one"},{"id":"41538","title":"Gluten-Free Chocolate No-Bake Cookies","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>quinoa, uncooked<br>nuts, pecans","directions":"In a medium saucepan, combine the sugar, cocoa, butter, milk and salt.<br>Bring to a boil, stirring often.<br>Keep at a boil for one minute, then remove from heat.<br>Immediately stir in the quinoa flakes and nuts (if using).<br>Drop hot mixture into desired size piles onto wax or parchment paper.<br>Let cool.<br>Once cooled and set, remove cookies from paper and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41538/gluten-free-chocolate-no-bake-cookies"},{"id":"41534","title":"Nearly No Fat Fudge Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F.<br>Mix chocolate, yogurt, and sugar.<br>Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined.<br>Add water and stir until mixture comes together.<br>Pour into a greased 8x8\" pan and bake for 20-25 minutes until a toothpick inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/41534/nearly-no-fat-fudge-brownies"},{"id":"41531","title":"Chocolate Whipped Cream I","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Make sure equipment is very clean.<br>Scald heavy cream and pour over chopped chocolate.<br>Stir to make smooth.<br>Refrigerate 8 hours or overnight.<br>Using a whip attachment, whip on medium speed until soft peaks form.","url":"https://recipe.bluelayer.org/recipe/41531/chocolate-whipped-cream-i"},{"id":"41525","title":"Road-Trip Bar Cookie","ingredients":"shortening, vegetable, household, composite<br>oats<br>sugars, brown<br>spices, cinnamon, ground<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>honey<br>oil, olive, salad or cooking<br>vanilla extract<br>raisins, seeded","directions":"Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan.<br>Line pan with the folded foil across length of pan with 2 inches folded over both sides.<br>Generously grease foil with vegetable shortening.<br>In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt.<br>Add honey, oil and vanilla extract, plus any optional nuts and raisins.<br>Mix well and spoon into baking pan.<br>Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.<br>Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center.<br>Cool on a wire rack 15 minutes.<br>Cut with a serrated knife into 3-by-1-inch bars.<br>Wrap individually in snack-size Bags or store in an airtight container like a Container with Snap 'n Seal Lid.","url":"https://recipe.bluelayer.org/recipe/41525/road-trip-bar-cookie"},{"id":"41522","title":"German Chocolate Cake Sundae","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>sugars, granulated<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>vanilla extract<br>salt, table<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.<br>Spread the coconut and pecans in 2 separate pie plates.<br>Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant.<br>Let the coconut and pecans cool, then coarsely chop the pecans.<br>Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar.<br>Wash down the side of the pan with a wet pastry brush.<br>Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes.<br>Remove from the heat and carefully add the cream.<br>When the bubbles subside, stir to combine.<br>Add the vanilla and salt and let cool slightly.<br>Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.<br>Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs.<br>Top with the warm caramel sauce and the remaining cookie crumbs and coconut.<br>Serve right away.","url":"https://recipe.bluelayer.org/recipe/41522/german-chocolate-cake-sundae"},{"id":"41515","title":"Bacon Candy Bar","ingredients":"bacon, meatless<br>spartan, real semi-sweet chocolate baking chips,<br>bacon, meatless","directions":"Cut bacon in half and cook how you prefer.<br>Fried or baked.<br>Set up a double boiler and add 1 tablespoon of bacon fat.<br>Add in the chocolate chips and cook until melted, stirring several times.<br>Line a baking sheet with wax paper or parchment paper.<br>When the chocolate has melted completely dip in the bacon 1/2's and place on the baking sheet.<br>When done coating the bacon refrigerate for about 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/41515/bacon-candy-bar"},{"id":"41508","title":"Dark Chocolate Ganache Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sweetener, syrup, agave<br>cream, fluid, heavy whipping<br>butter, without salt<br>vanilla extract","directions":"Combine the chocolate, agave nectar, and cream in a saucepan.<br>Heat over medium heat until the chocolate melts, stirring constantly.<br>Stir in the butter and vanilla extract.<br>To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.","url":"https://recipe.bluelayer.org/recipe/41508/dark-chocolate-ganache-frosting"},{"id":"41504","title":"Make Your Own Easy Meal Replacement Bars","ingredients":"oats<br>shortening, vegetable, household, composite<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract<br>salt, table<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts.<br>Set aside.<br>Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla.<br>Microwave for 30 seconds.<br>To the heated mixture, stir in the salt and any additional spice youd like (cinnamon, nutmeg, etc.).<br>Add milk to the wet mixture and stir again.<br>If youd like you can add sweetener of any sort to the mix.<br>If youll be using chocolate, though, its probably unnecessary.<br>Use a spoon or your hands to evenly coat the oat mixture with the wet mixture.<br>Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed.<br>If youd like, you can throw in raisins or chocolate chips at this point.<br>You could probably increase the milk by a little bit if you needed to, depending on your ingredients.<br>Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides.<br>(You can criss-cross two pieces if necesary.)<br>Mash the mixture down into the pan, being sure to evenly fill all corners.<br>Continue mashing until the mixture is densly packed and even.<br>(This is similar to making Rice Krispie Treats.)<br>Cover the baking dish and place in the refrigerator for 3 hours.<br>(You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)<br>When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan.<br>It will come out as one big, pliable piece.<br>Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.<br>Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.<br>Refrigerate uneaten bars in an airtight container.<br>They will keep for several days this way.<br>Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.","url":"https://recipe.bluelayer.org/recipe/41504/make-your-own-easy-meal-replacement-bars"},{"id":"41497","title":"Double Chocolate Krispies Bites","ingredients":"butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Lightly grease an 8-inch square cake pan and line with parchment paper.<br>Make white layer: Melt butter, corn syrup and white chocolate in a double boiler.<br>Remove from heat and stir in the rice cereal until it is well combined.<br>Press into the prepared pan and level the surface of the mixture.<br>Make dark layer: Melt butter, corn syrup and milk or semi-sweet chips in a double boiler.<br>Remove from heat and stir in the cereal until it is well combined.<br>Pour the dark chocolate mixture over the white layer and smooth out.<br>Refrigerate until squares have set.<br>Turn out of cake pan and cut into small squares using a sharp knife.<br>Keep stored in the fridge for up to 4 days--they probably won't last that long!","url":"https://recipe.bluelayer.org/recipe/41497/double-chocolate-krispies-bites"},{"id":"41490","title":"Cowboy Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour all the ingredients into a gallon-size reclosable bag.<br>Mix thoroughly.<br>Attach recipe instructions to bag.<br>Beat together:.<br>1 c butter until fluffy.<br>2 eggs.<br>1 tsp vanilla.<br>Stir in the ingredients in this mix, until well blended.<br>With 1/4 c measure, scoop cookie dough onto an ungreased baking sheet.<br>Use a wet glass to press each cookie and flatten it.<br>Bake at 350 for 13 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/41490/cowboy-cookies"},{"id":"41466","title":"People Bird Seed","ingredients":"oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>nuts, walnuts, english<br>raisins, seeded<br>pretzels, soft, unsalted<br>raisins, seeded<br>oil, corn, peanut, and olive","directions":"In a very large container, mix all the ingredients together.<br>Store in an airtight containers, gift tins or zip-top bags at room temperature for up to 3 weeks.<br>Makes 26 cups (6 1/2 quarts).","url":"https://recipe.bluelayer.org/recipe/41466/people-bird-seed"},{"id":"41458","title":"Peanut Butter Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>nuts, almonds","directions":"r&gt;Instructions:.<br>Melt butter and peanut butter together.<br>Gradually add sugar stirring well.<br>After all sugar is added roll into balls and chill.<br>Melt chocolate, dip each ball into chocolate and chill until firm.<br>This makes alot of candy recipe can also be cut in half or fourths.","url":"https://recipe.bluelayer.org/recipe/41458/peanut-butter-balls"},{"id":"41452","title":"Fairy Food","ingredients":"syrups, corn, light<br>vinegar, distilled<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir together corn syrup and vinegar in a saucepan.<br>Bring to a boil and cook, without stirring, until mixture reaches 300F<br>Remove from heat and quickly stir in the baking soda.<br>Pour into buttered 9x9-inch square pan.<br>Cool until hardened, then break into pieces.<br>Dip into melted dipping chocolate, if desired.<br>Cool on wire rack until set.","url":"https://recipe.bluelayer.org/recipe/41452/fairy-food"},{"id":"41447","title":"Chocolate Peppermint Crunch Cookie Stars","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"For the cookies: Preheat the oven to 325 degrees.<br>Line 2 baking sheets with parchment paper or butter the baking sheets.<br>In a medium bowl, combine the flour, cocoa powder and salt.<br>Set aside.<br>In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute.<br>Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together.<br>At first the dough will form fine crumbs; then it will come together in large clumps.<br>Divide the dough in half and shape each portion into a smooth ball.<br>Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick.<br>Remove the top piece of wax paper.<br>Using a 2 1/2-inch star cutter, cut out cookies.<br>Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.<br>Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes.<br>Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.<br>Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball.<br>Repeat the rolling and cutting process.<br>For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies.<br>Immediately sprinkle with crushed peppermint candy.<br>The candy will stick to the warm chocolate.<br>Let the cookies sit until the chocolate is firm.<br>The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/41447/chocolate-peppermint-crunch-cookie-stars"},{"id":"41429","title":"No-Cholesterol Chocolate Angel Food Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>egg, white, raw, fresh<br>salt, table<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Preheat oven to 375F (190C).<br>In a small bowl, combine flour and cocoa with 3/4 cup sugar.<br>Mix well and set aside.<br>Place egg whites in a large mixing bowl.<br>Add salt and cream of tartar.<br>Beat at high speed of an electric mixer until soft peaks form.<br>Test by turning off machine and raising beater slowly.<br>Gradually add the remaining sugar, 1/4 cup at a time, beating well after each addition.<br>Continue beating until stiff peaks form when you remove the beaters.<br>With a rubber spatula, gently fold in the vanilla.<br>Then sprinkle a fourth of the flour mixture over the beaten egg whites.<br>Using an under-and-over motion, gently fold in the flour with the spatula.<br>Do 5 strokes, rotating the bowl as you fold in the flour.<br>Repeat three more times, until the flour mixture is all used up.<br>Then fold an additional 10 strokes.<br>Flour mixture should be blended into the egg whites.<br>Gently pour the batter into an ungreased 10-inch tube pan.<br>Bake 35 to 40 minutes or until a cake tester comes out clean.<br>Invert tube pan over the neck of a glass bottle.<br>Keep the cake inverted until completely cool, at least two hours.<br>With a sharp knife, carefully loosen cake from the pan.<br>Serve plain or garnished with a fruit compote.","url":"https://recipe.bluelayer.org/recipe/41429/no-cholesterol-chocolate-angel-food-cake"},{"id":"41427","title":"The Only Other Frosting Youll Ever Need: White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>sugars, powdered<br>butter, without salt<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Put the chopped white chocolate into a small heatproof bowl.<br>Heat the chocolate in 30 second increments in the microwave set to 60% power.<br>Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.<br>Set aside and allow to completely cool.<br>Place the softened butter into a large mixing bowl.<br>Sift the salt and powdered sugar over the butter.<br>Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.<br>Measure the whipping cream into a cup, and stir in the vanilla extract.<br>With the mixer running on low speed, gradually pour the cream mixture into the frosting mixture in the mixing bowl.<br>Once the cream mixture has been incorporated into the frosting, fold in the melted (but cooled) white chocolate until incorporated.<br>Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.<br>Makes about 2 1/2 cups of frosting.<br>This makes a medium consistency frosting, which is very spreadable and creamy.<br>For a stiff decorator frosting: add more powdered sugar, 1/2 cup at a time, until desired consistency (about another cup or so.)<br>For a thinner consistency, to fill cupcakes or sandwich cookies, add about 1/2 cup less powdered sugar, and/or about a tablespoon more cream.","url":"https://recipe.bluelayer.org/recipe/41427/the-only-other-frosting-youll-ever-need-white-chocolate-buttercream"},{"id":"41421","title":"Chocolate Caramel Cookie Candy Squares","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>candies, semisweet chocolate<br>butter, without salt","directions":"Base:.<br>cream butter and sugar.<br>mix in flour.<br>Press into 8\" square pan.<br>Bake at 375F for 20-25 minutes ( until light in color).<br>Filling:.<br>Mix filling ingredients in saucepan.<br>Bring to a boil and boil 5 minutes over low heat, stirring.<br>Beat and pour over base.<br>When cool melt together butter and chocolate and pour glaze over square.","url":"https://recipe.bluelayer.org/recipe/41421/chocolate-caramel-cookie-candy-squares"},{"id":"41413","title":"Samoan Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>cocoa, dry powder, unsweetened","directions":"Pour the coconut milk and water into a medium saucepan and heat.<br>Whisk in anywhere from 4 to 8 tablespoons hot cocoa mix, to taste.<br>I like mine a little less chocolatey, so I use less cocoa.<br>Serve comfortably hot in a mug or other heat-proof container.<br>Marshmallows optional.","url":"https://recipe.bluelayer.org/recipe/41413/samoan-hot-chocolate"},{"id":"41379","title":"Chocolate Peanut Butter (Chocolate Lover's Heaven)","ingredients":"butter, without salt<br>honey<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Melt butter in a small saucepan.<br>Stir in honey, and cocoa until smooth.<br>Remove from the heat; stir in peanut butter and vanilla.<br>Refrigerate.<br>(Optional): Before serving, pour in as much caramel syrup as you'd like to (this is how it was gone in less than 30 minutes :D).","url":"https://recipe.bluelayer.org/recipe/41379/chocolate-peanut-butter-chocolate-lovers-heaven"},{"id":"41375","title":"Thermomix Chocolate Almond Cake - Vegan and Gluten-Free","ingredients":"nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>tofu, raw, regular, prepared with calcium sulfate<br>water, bottled, generic<br>egg substitute, powder<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened","directions":"Preheat the oven to 180.<br>Grind almonds 5-10 seconds/speed 6.<br>Tip out, set aside.<br>Grind chocolate 5-10 seconds/speed 8.<br>Tip out into the same bowl with the almonds.<br>Place all remaining ingredients into TM bowl.<br>Mix 20 seconds/speed 7.<br>Turn speed down to 4 and add the chocolate and almonds through the hole in the lid.<br>Mix about 30 seconds.<br>Pour into a lightly greased, paper-lined 9 inch square pan.<br>Bake 1 hour - 1 hour 10 minutes.<br>The center will be quite soft and the edges will be crispy.<br>They have a brownie consistency.","url":"https://recipe.bluelayer.org/recipe/41375/thermomix-chocolate-almond-cake-vegan-and-gluten-free"},{"id":"41367","title":"Dark Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, cider","directions":"Preheat oven to 350F.<br>Combine oil, sugar, vanilla &amp; vinegar in a large bowl- stir.<br>In a separate bowl, combine remaining dry ingredients (flour, baking soda, salt, cocoa powder).<br>Combine wet and dry ingredients, then add water.<br>(Add 1/2 cup water, mix, then add the rest of the water).<br>Electric-mix (if you have one) until lumps fade.<br>Bake cupcakes for 15-20 minutes.<br>Frost with your fave icing.<br>They have a very neutral taste.","url":"https://recipe.bluelayer.org/recipe/41367/dark-chocolate-cupcakes"},{"id":"41360","title":"Florentine Squares","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x- 1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.<br>Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan.<br>Stir to combine, then add the butter.<br>Stir over medium-low heat until the butter melts.<br>Then raise the heat to medium, and stir constantly with a wooden spoonespecially toward the end of cookingto prevent scorching.<br>Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory-and straw-colored.<br>Remove from heat, and stir in almonds.<br>Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible.<br>A pool about 8 inches in diameter is fine.<br>Bake for 3 minutes; then spread the liquid mixture more evenly over the baking sheet.<br>If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly.<br>Bake for about 5 to 6 minutes total, or until golden but not dark brown.<br>Though the mixture bubbles while baking, the bubbles form more slowly toward the end of the baking time than at the beginning.<br>Place baking sheet on a wire rack and cool for 2 to 3 minutes.<br>While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and pastry wheel.<br>If the mixture is too warm, it will not cut cleanly.<br>If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.<br>Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water.<br>With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains.<br>Fill a small handmade paper cone with the chocolate and snip off the tip.<br>Pipe thin lines of chocolate back and forth over the squares surface.<br>Refrigerate the squares briefly, just to set the chocolate.<br>Remove from the refrigerator and set aside in a cool, dry place.<br>To store, remove squares from the foil and place them in layers, separated by strips of aluminum foil, in an airtight metal or plastic container in a cool place up to 1 week.","url":"https://recipe.bluelayer.org/recipe/41360/florentine-squares"},{"id":"41347","title":"Uncle Bill's Potato Chocolates","ingredients":"potatoes, raw, skin<br>butter, without salt<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Peel one large potato, cut into chunks and place in a medium size saucepan.<br>Cover with water and bring to boil.<br>Cook until tender.<br>Drain.<br>Mash potatoes and let cool.<br>In a mixing bowl, mix together 1 cup of mashed potatoes and melted butter; mix well to blend.<br>Add confectioners' sugar, sweetend coconut, peanut butter, vanilla extract and salt; mix well to incorporate.<br>Lightly grease your hands with butter and mix the ingredients thoroughly.<br>Shape mixture into small 1 inch balls or ovals.<br>Place on a plate or cookie sheet and chill while preparing the chocolate dip.<br>CHOCOLATE DIP.<br>In a double boiler, melt semi-sweet chocolate and unsweetened chocolate squares.<br>Add butter and mix well to blend.<br>Dip each piece of chocolate to coat well and place on a cookie sheet lined with wax paper.<br>Place in refrigerator to harden.<br>Store in refrigerator in an airtight container.<br>NOTE: You may use either smooth or crunchy peanut butter.","url":"https://recipe.bluelayer.org/recipe/41347/uncle-bills-potato-chocolates"},{"id":"41329","title":"Creamy Dreamy Shake","ingredients":"ice creams, chocolate<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In blender, process all ingredients until smooth.<br>Serve immediately<br>VARIATION: For a Dreamy Banana Shake -- increase milk to 1/2 cup and add 1 medium banana.","url":"https://recipe.bluelayer.org/recipe/41329/creamy-dreamy-shake"},{"id":"41323","title":"Light Chocolate Truffles With Toasted Coconut","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>milk, canned, condensed, sweetened<br>vanilla extract<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a heavy saucepan, melt chocolate chips.<br>Add cream cheese, milk, vanilla extract and water.<br>Beat until well blended.<br>Cover and chill 1 1/2 hours.<br>Shape into 1-inch balls and place on wax paper-lined baking sheets.<br>Loosely cover and refrigerate for 1 to 2 hours or until firm.<br>Roll in coconut to cover.<br>Store in the refrigerator in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41323/light-chocolate-truffles-with-toasted-coconut"},{"id":"41311","title":"Vegan Choc Chip Blondies (Healthified)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.<br>Transfer to a mixing bowl.<br>Use a fork to vigorously mix in the sugar and vanilla.<br>Sift in flours, baking soda, baking powder and salt.<br>Use a spatula to mix batter until smooth.<br>Fold in chocolate chips.<br>Transfer to an 8X8 greased baking pan and smooth out the top.<br>Bake in the preheated oven at 325F/150C for 25 minutes or until set.<br>Remove from the oven and let the blondies cool for at least 30 minutes before slicing and serving.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/41311/vegan-choc-chip-blondies-healthified"},{"id":"41300","title":"Sweet Minglers","ingredients":"candies, semisweet chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>sugars, granulated","directions":"In a large microwave-safe bowl, melt chocolate at HIGH for 1 minute; stir and heat an additional 30 seconds at HIGH or until melted.<br>Stir in peanut butter and peanuts.<br>Remove and gently stir in Crispix cereal into chocolate mixture, until well coated.<br>Place confectioners' sugar in 2-gallon storage bag.<br>Add coated cereal to sugar and close bag.<br>Gently toss cereal mixture until well coated.<br>Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/41300/sweet-minglers"},{"id":"41277","title":"Toffee","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>nuts, walnuts, english<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Melt butters slowly; add sugar, water and salt.<br>Cook at low heat, stirring constantly until it reaches 212 degrees.<br>STOP STIRRING until candy reaches 236 degrees.<br>Add the walnuts and stir constantly until candy reaches 290 Remove from heat and add soda, stirring well.<br>Pour onto buttered cookie sheet.<br>Immediately cut into squares.<br>Will run back together, but can be cracked where cut.<br>Add dipping chocolate wafers on top.<br>They will melt and you can spread them out.","url":"https://recipe.bluelayer.org/recipe/41277/toffee"},{"id":"41276","title":"Cranberry Cashew Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, cashew nuts, raw","directions":"Line a 13\"x9\" rimmed baking sheet with heavy duty aluminum foil.<br>In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries &amp; 1/3 cup chopped cashews, &amp; set aside.<br>In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, &amp; microwave until chips are melted, stirring after every 45 seconds to prevent overheating.<br>When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries &amp; remaining 1/3 cup chopped cashews.<br>Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.<br>In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, &amp; microwave until chips are melted, stirring after 45 seconds to prevent overheating.<br>Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet.<br>Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH &amp; MUDDY THE COLORS.<br>When finished, there should be distinct swirls of brown &amp; white throughout the candy.<br>While chocolate is still wet, sprinkle reserved chips, fruit &amp; nuts evenly over the top, pressing gently to affix them in melted chocolate.<br>Place baking sheet in refrigerator to set chocolate, about 30 minutes.<br>Once firm, peel candy away from foil, &amp; break candy into small pieces.<br>Store bark in airtight container for up to a week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41276/cranberry-cashew-chocolate-bark"},{"id":"41250","title":"Pumpkin Fudge","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>pumpkin, raw<br>spices, cinnamon, ground<br>vanilla extract","directions":"Line a 9x9 inch pan with aluminum foil, and set aside.<br>In a 3 quart saucepan, heat milk and sugar over medium heat.<br>Bring to a boil, stirring occasionally with a wooden spoon.<br>Mix in pumpkin puree and cinnamon; bring back to a boil.<br>Stir in marshmallow creme and butter.<br>Bring to a rolling boil.<br>Cook, stirring occasionally, for 18 minutes.<br>Remove from heat, and add white chocolate chips and vanilla.<br>Stir until creamy and all chips are melted.<br>Pour into prepared pan.<br>Cool, remove from pan, and cut into squares.<br>Store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/41250/pumpkin-fudge"},{"id":"41232","title":"Alain's Marbled Chocolate Bars Recipe","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter a 10- by 12-inch baking sheet, or possibly casserole dish and set aside.<br>In the top of a double boiler, or possibly in a metal bowl set over a pot of boiling water, heat the semisweet chocolate, stirring occasionally with a rubber spatula.<br>Add in the toasted pecans and stir well.<br>Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.<br>Heat the white chocolate in the top of a double-boiler, stirring occasionally.<br>Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random \"marbled\" effect.<br>When chocolate is cooled and has hardened, cut or possibly break into pcs of desired size.<br>This recipe yields 2 1/4 pounds marbled chocolate bars.<br>Yield: 2 1/4 pounds","url":"https://recipe.bluelayer.org/recipe/41232/alains-marbled-chocolate-bars-recipe"},{"id":"41231","title":"Gluten Free/Dairy Free Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>sugars, granulated<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract","directions":"Stir dry ingredients together, in a medium saucepan.<br>Add 1 cup of almond milk and stir into a paste.<br>Turn on heat to medium and add second cup of almond milk.<br>Stir constantly until smooth and thickened.<br>Add vanilla extract.<br>Turn off heat and divide into 4 serving dishes.<br>Cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/41231/gluten-free-dairy-free-chocolate-pudding"},{"id":"41224","title":"Grandma Jones' Peanut Butter Balls Recipe","ingredients":"sugars, granulated<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Mix first 3 ingredients, shape into balls, and chill 2 hrs.<br>Heat chocolate chips and butter over low heat.<br>Dip balls into chocolate mix and place on wax paper.<br>Chill 1 hour.","url":"https://recipe.bluelayer.org/recipe/41224/grandma-jones-peanut-butter-balls-recipe"},{"id":"41223","title":"Chocolate Shortbread Holiday Trees","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>shortening, vegetable, household, composite<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Preheat oven to 350F (180C).<br>In bowl, combine butter and powdered sugar and beat until light and fluffy.<br>Add flour, cocoa powder and vanilla and mix well.<br>On wax paper, roll out dough to 38 inch thickness.<br>Cut into 1 1/2 to 2-inch strips, then into triangle shapes with two long sides and one short side.<br>Place 1 inch apart on ungreased cookie sheets.<br>Bake in preheated oven 8 minutes, or until firm to the touch.<br>Transfer to a wire rack to cool.<br>To make frosting:<br>In small saucepan, melt white chocolate and shortening, stirring frequently.<br>Dip short sides into melted chocolate, letting excess drip off.<br>Place on wax paper and let harden.<br>Place remaining melted chocolate frosting into a plastic sandwich bag with one end snipped off.<br>Pipe frosting over cookie in a side-to-side design to resemble a garland, then immediately sprinkle with peppermint candies.<br>Let harden.","url":"https://recipe.bluelayer.org/recipe/41223/chocolate-shortbread-holiday-trees"},{"id":"41218","title":"Puffed Rice Squares","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bring the syrup and sugar to a boil in a sauce pan.<br>Remove from heat and add peanut butter, mix well.<br>In a large mixing bowl mix the syrup mixture and cereal together, starting with 8 cups of cereal and adding the additional cup if needed.<br>Press mixture into a 9x13-inch pan.<br>Melt chocolate chips together in a small saucepan on the stove or place the chips in a micro safe bowl, microwaving them on MED for about 2 minutes.<br>Remove and stir until smooth.<br>Spread the chocolate on top of squares.<br>Let set at room temperature for a couple of hours, cut into squares and store at room temp in an air tight container.<br>If stored in the fridge they will become VERY hard.","url":"https://recipe.bluelayer.org/recipe/41218/puffed-rice-squares"},{"id":"41211","title":"Vegan Hot Chocolate","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>vanilla extract","directions":"Combine cocoa and sugar and mix to get rid of any lumps.<br>Put in a pan with 1/2 cup of the boiling water.<br>Whisk, and simmer gently for 2 minutes, stirring constantly.<br>Dissolve the creamed coconut in remaining water.<br>Add coconut/water to pan and simmer for another minute.<br>Add cinnamon and vanilla if using.","url":"https://recipe.bluelayer.org/recipe/41211/vegan-hot-chocolate"},{"id":"41192","title":"Chocolate Roulade With Griottines","ingredients":"egg, white, raw, fresh<br>egg substitute, powder<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>vanilla extract<br>cherries, sweet, raw","directions":"Whisk egg white and gently add sugar.<br>Add egg yolk and mix.<br>Sieve flour and fold in with cocoa powder.<br>Line a baking tray with greaseproof paper and spread on mixture.<br>Pre-heat oven to 200C and bake for approx 12 minutes Top should be dry.<br>Whisk whipping cream and spread onto cold sponge after removing greaseproof paper.<br>Add Griottines and roll sponge.<br>Present on a plate topped with Griottines.","url":"https://recipe.bluelayer.org/recipe/41192/chocolate-roulade-with-griottines"},{"id":"41189","title":"Pudge","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Grease a 9x9 pan.<br>Melt peanut butter and chips together in microwave.<br>Just as its melted, fold in the marshmallows.<br>Put into the greased pan.<br>Refrigerate until firm.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/41189/pudge"},{"id":"41188","title":"Triple Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"*Do not use microwave popcorn; either purchase already popped corn or pop using the stovetop or popcorn machine.<br>Spread the sweet popcorn on a large tray.<br>Carefully melt the dark chocolate in the microwave and drizzle onto the popcorn with a spoon.<br>Follow the same directions with the milk chocolate and then the white chocolate.<br>Allow to cool.<br>Break into chunks and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/41188/triple-chocolate-popcorn"},{"id":"41184","title":"Ultimate Power Bar","ingredients":"oats<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>wheat germ, crude<br>oat bran, raw<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>peanut butter, smooth style, without salt<br>honey<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine first eleven ingredients.<br>Stir in peanut butter, honey and melted butter.<br>Press mixture firmly into foil-lined 9x13 inch pan.<br>Bake in preheated 350 F oven for 15 minutes.<br>Remove from oven; sprinkle chocolate chips over bars.<br>Return to oven until chocolate is softened (about 2 minutes).<br>Spread chocolate evenly over bars.<br>Cool slightly.<br>Refrigerate until firm (about 2 hours)<br>Cut into bars; wrap individually; store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/41184/ultimate-power-bar"},{"id":"41166","title":"Best Chocolate Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>butter, salted","directions":"Melt butter until partially melted (around 35 seconds in the microwave) and combine with cocoa powder until creamy.<br>Add in vanilla extract and mix.<br>Add in 1/3 cup milk slowly and combine.<br>Don't beat it too hard or it'll splatter.<br>Add in 2 cups of powdered sugar slowly.<br>Again, don't beat too hard or it'll splatter.<br>Remember to scrap off excess chocolate from the sides.<br>Add in the final 1/3 cup of milk and the final 1 3/4 cups powdered sugar.<br>Combine and beat until finished.<br>Refrigerate to save and enjoy.<br>This will make about 5-6 cups, enough to cover two stacked cakes or up to a 9x12 pan with some left over.","url":"https://recipe.bluelayer.org/recipe/41166/best-chocolate-frosting"},{"id":"41165","title":"Bondepige Med Slor (Veiled Country Lass) Recipe","ingredients":"butter, without salt<br>bread crumbs, dry, grated, plain<br>sugars, granulated<br>candies, semisweet chocolate<br>butter, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>butter, without salt<br>cream, fluid, heavy whipping<br>jams and preserves, apricot","directions":"*Note : fine, dry bread crumbs made from dark rye or possibly pumpernickel bread<br>Heat the first amount of butter in a large heavy pan over medium heat.<br>When the foam subsides stir in the bread crumbs and the sugar.<br>Reduce the heat to low and continue to stir and cook till proportionately browned and the bread crumbs are dry and crisp.<br>Remove the pan from the heat and stir in the grated chocolate; mix and stir till the chocolate is completely melted and incorporated.<br>Set aside to cold for a while.<br>Heat the oven to 375F.<br>Lightly grease a shallow 1-qt pudding mold, souffle dish or possibly cake pan with the 1 Tbsp.<br>of softened butter.<br>Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.<br>Spoon a thick layer of the applesauce over the crumbs, then add in another layer of crumbs.<br>Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.<br>Dot the final crumb layer with the 1/4-inch bits of butter.<br>Bake for 25 min on the middle rack of the oven; cold to room temperature.<br>Just before serving, whip the heavy cream till it holds its shape and pipe or possibly spread the top of the cake with it.<br>Decorate with dabs of the jam if you like.<br>Serves 4 to 6.","url":"https://recipe.bluelayer.org/recipe/41165/bondepige-med-slor-veiled-country-lass-recipe"},{"id":"41161","title":"Chocolate-covered Almond Toffee Bars","ingredients":"nuts, almonds<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>salt, table<br>leavening agents, baking soda<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Position rack in center of oven and preheat oven to 375 degrees F.<br>Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting.<br>Cool and chop coarsely.<br>You should have about 2 cups.<br>Set aside.<br>Clean baking tray and coat with vegetable oil or vegetable oil spray.<br>Spray both sides of the offset spatula with vegetable oil spray.<br>Set aside.<br>Make the toffee: Place sugar in a small deep saucepan.<br>Add the corn syrup and water or rum and, over medium heat, bring to a boil.<br>Let boil until large bubbles form on the surface, 3 to 4 minutes.<br>Cover with foil and boil 5 minutes longer.<br>Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes.<br>(The candy thermometer has a clip on the side that can be slid up or down.<br>If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.)<br>Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts.<br>Stir with a wooden spoon until well combined.<br>Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches.<br>The toffee will thicken very quickly, so work as fast as you can.<br>When cool, blot some of the oil or vegetable spray with a clean towel.<br>While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water.<br>When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally.<br>Keep warm.<br>When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray.<br>Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts.<br>If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.<br>Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide.<br>Then cut into smaller pieces, as desired.<br>Use as needed.","url":"https://recipe.bluelayer.org/recipe/41161/chocolate-covered-almond-toffee-bars"},{"id":"41159","title":"Slice-And-Bake Chocolate Chip Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Beat butter until creamy.<br>Gradually add sugar, beating until smooth.<br>Stir in chocolate chips and vanilla.<br>Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.<br>Shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours.<br>Cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.<br>Bake at 350 for 10 to 12 minutes or till edges are golden.<br>Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/41159/slice-and-bake-chocolate-chip-shortbread"},{"id":"41146","title":"White Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the milk, white chocolate, and salt in a medium saucepan over medium heat.<br>Bring up to a simmer, then turn heat down and simmer gently 2 minutes, whisking frequently.<br>Turn heat off and stir in the vanilla.<br>Serve hot, garnished with whipped cream and dark chocolate shavings, if desired.<br>Note: if you like yours frothy, use an immersion blender or carefully pour the hot chocolate into a blender and process until frothy.","url":"https://recipe.bluelayer.org/recipe/41146/white-hot-chocolate"},{"id":"41141","title":"Famous Maryland Chocolate Crab Pizza","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of waxed paper on a cookie sheet.<br>Pour tempered chocolate in circle.<br>Pour chocolate chips, marshmallows and rice cereal on center of chocolate.<br>Hand mix and spread in a 8 to 9-inch circle.<br>Drizzle on white chocolate and add candy crabs of your choice for toppings (m&amp;m's, peanuts, other candies, etc.)<br>Let harden and enjoy.","url":"https://recipe.bluelayer.org/recipe/41141/famous-maryland-chocolate-crab-pizza"},{"id":"41140","title":"Moroccan Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together milk, sugar, butter and flour.<br>Cook over low heat for 1 minute.<br>Add almonds and orange peel.<br>Drop by teaspoon onto greased and floured baking sheet.<br>Bake in preheated 350 oven for 7 minutes.<br>Remove cookie sheets and cool flat side up.<br>Spread flat side with frosting.","url":"https://recipe.bluelayer.org/recipe/41140/moroccan-cookies"},{"id":"41132","title":"Simple Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In a heavy saucepan, whisk together sugar, cocoa, cornstarch, and salt.<br>Add half of the milk and whisk over medium heat until smooth.<br>Add remaining milk and continue whisking over medium heat until mixture thickens and comes to a low boil.<br>Boil for 1 minute continuously whisking.<br>Remove from heat and add the grated chocolate and vanilla, stirring until chocolate melts completely.<br>Divide pudding into 7 custard cups and refrigerate uncovered for at least 2 hours.<br>However, if you like your pudding warm, dig in right away!","url":"https://recipe.bluelayer.org/recipe/41132/simple-chocolate-pudding"},{"id":"41125","title":"Dame Blanche","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>ice creams, vanilla<br>cream, whipped, cream topping, pressurized","directions":"Heat the cream.<br>Melt the chocolate.<br>Mix the chocolate with the cream.<br>Serve 3 scoops of vanilla ice-cream, with the chocolate sauce and whipped cream.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/41125/dame-blanche"},{"id":"41123","title":"Dark Chocolate Flapjacks","ingredients":"butter, without salt<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>cocoa, dry powder, unsweetened<br>oats<br>raisins, seeded<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F (140C).<br>Grease an 9\" square baking pan generously with butter.<br>In a saucepan, melt together butter, brown sugar and golden syrup.<br>Stir in salt and cocoa powder until smooth.<br>Add oats, raisins and nuts.<br>Stir until oats are well-coated with chocolate sauce.<br>Pour into pan and press smooth with a fork or spoon.<br>Bake 15-20 minutes until just cooked through.<br>Place pan on a cooling rack for 20 minutes.<br>Cut into 3\" wide strips, then turn pan 90 and cut 1\" wide strips.<br>(You should have 27 pieces.)<br>Allow to cool a further 20 minutes, then turn out bars.<br>Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds.<br>Stir.<br>Repeat using 15 second pulses then stirring, until fully melted.<br>Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment.<br>When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.","url":"https://recipe.bluelayer.org/recipe/41123/dark-chocolate-flapjacks"},{"id":"41116","title":"Chocolate Truffle Frosting ( and Filling )","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic","directions":"In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.<br>Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.<br>Transfer the chocolate cream into a deep glass bowl and let cool.<br>With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.<br>Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.<br>Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.<br>Sieve a little cocoa powder over the frosting to give a velvety finish.","url":"https://recipe.bluelayer.org/recipe/41116/chocolate-truffle-frosting-and-filling"},{"id":"41111","title":"\"More Please\" Popcorn Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>snacks, popcorn, air-popped (unsalted)<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>vanilla extract<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 250F.<br>Grease large roasting pan.<br>Mix cereal &amp; popcorn in roasting pan.<br>Combine brown sugar, butter, &amp; corn syrup in medium saucepan.<br>Bring to a boil over medium heat, stirring constantly.<br>Boil, without stirring, for 5 minutes.<br>Remove from heat; stir in vanilla &amp; baking soda.<br>Pour evenly over cereal mixture; stir to coat evenly.<br>Bake for 45 minutes, stirring every 15 minutes.<br>Cool completely in pan, stirring frequently to break apart mixture.<br>Stir in chocolate chips.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/41111/more-please-popcorn-mix"},{"id":"41108","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, powdered<br>sugars, powdered<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>mini semi-sweet chocolate baking chips,","directions":"In a food processor, add hazelnuts and process until it reaches a peanut butter consistency.<br>Add cocoa powder, vanilla extract, powdered sugar, stevia, salt and coconut oil.<br>Process until smooth.<br>Add chocolate chips and process until melted.<br>Place in a jar and seal with a top.","url":"https://recipe.bluelayer.org/recipe/41108/homemade-nutella"},{"id":"41094","title":"Church Windows","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, marshmallows","directions":"Melt chocolate chips and butter.<br>Cool them to touch (don't want to melt the marshmallows).<br>Add the nuts and marshmallows.<br>Mix well.<br>Divide mixture into to 2 large log rolls.<br>Roll each roll in the coconut.<br>Wrap in waxed paper and chill for 24 hours.<br>Slice into 1/3 inch cookies.<br>Recipe makes about 3 dozen.","url":"https://recipe.bluelayer.org/recipe/41094/church-windows"},{"id":"41089","title":"Chocolate-Cherry Pecan Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Mix flours, sugar, salt, yeast, and water in a large bowl.<br>Add cherries, chocolate chips, and pecans.<br>Stir well to make a very soft dough, and cover the bowl with plastic wrap.<br>Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.<br>Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.<br>Let it rest 15 minutes, then form it into a ball.<br>Place it in a lightly greased bowl, smooth side down.<br>Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.<br>During the last 30 minutes of rising, preheat the oven to 450F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.<br>When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.<br>Shake the crock gently to settle the dough, then cover with the lid and return to the oven.<br>Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205F.<br>Remove the crock from the oven, turn the bread onto a rack, and cool before slicing.<br>Yield: 1 loaf.","url":"https://recipe.bluelayer.org/recipe/41089/chocolate-cherry-pecan-bread"},{"id":"41056","title":"Triple Chocolate Shortbread Sticks","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the flour, powdered sugar, and cocoa powder; set aside.<br>Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.<br>Gradually stir in the flour mixture until well blended.<br>Cover and chill dough for at least 30 minutes.<br>Preheat oven to 350F.<br>Shape dough into 1\" balls; shape balls into 2\" logs about 1/2\" thick.<br>Space 2\" apart on ungreased cookie sheets.<br>Bake for 12 minutes, or until set.<br>Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.<br>Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.<br>Place the sprinkles in a small bowl.<br>Dip each end of the cooled cookies into the white chocolate, then the sprinkles.<br>Return to the wire racks and let stand until the chocolate has set, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/41056/triple-chocolate-shortbread-sticks"},{"id":"41052","title":"Six-Minute Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, distilled<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Preheat the oven to 375F.<br>Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.<br>In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.<br>Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.<br>When the batter is smooth, add the vinegar and stir quickly.<br>Pale swirls will occur where the vinegar and baking soda react.<br>Stir just until the vinegar is even distributed throughout the batter.<br>Bake for 25-30 minutes.<br>Set aside the cake to cool.<br>If you are making the glaze, reset the oven to 300F.<br>Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes.<br>Stir the hot liquid and vanilla into the chocolate until smooth.<br>Spoon the glaze over the cooled cake.<br>Refrigerate the glazed cake for a minimum of 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/41052/six-minute-chocolate-cake"},{"id":"41039","title":"Christmas Peppermint Bark Candy","ingredients":"nuts, almonds<br>candies, white chocolate<br>oil, olive, salad or cooking","directions":"Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.<br>Break up the almond bark into pieces and melt in a double boiler.<br>Combine candy cane chunks and peppermint oil to almond bark.<br>Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.<br>Place in refrigerator for 45 minutes or until firm.<br>Remove from cookie sheet and break into pieces.","url":"https://recipe.bluelayer.org/recipe/41039/christmas-peppermint-bark-candy"},{"id":"41029","title":"Craig Claiborne's Ganache","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Put chocolate into mixing bowl.<br>Put cream in saucepan and bring barely to simmer.<br>Add hot cream to chocolate, stirring with rubber or plastic spatula.<br>Stir until mixture is velvety and smooth.<br>Scrape into bowl of electric mixer and start beating at medium speed.<br>Continue beating until it lightens in color; take care not to overbeat or it will harden.<br>It is best to prepare mixture in a cool place until it is slightly thickened.<br>Take care that it remains somewhat liquid.<br>Use as filling for chocolate truffles, layer cakes and other dessert","url":"https://recipe.bluelayer.org/recipe/41029/craig-claibornes-ganache"},{"id":"41028","title":"Chocolate Chip and Walnut Chocolate Ice Cream-Low Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>egg, white, raw, fresh<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Add milk, sugar, dry milk powder and chocolate in a large saucepan and bring to a simmer over medium heat, whisking almost constantly, until smooth and thickened, about 25 minutes.<br>Remove from the heat.<br>Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth.<br>Whisk in vanilla and salt.<br>Refrigerate until cool, at least 3 hours or overnight.<br>Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions.<br>Freeze until it forms into your desired firmness.","url":"https://recipe.bluelayer.org/recipe/41028/chocolate-chip-and-walnut-chocolate-ice-cream-low-fat"},{"id":"41019","title":"Chili Chocolate Peanut Butter Popsicles","ingredients":"peanut butter, smooth style, without salt<br>honey<br>spices, pepper, red or cayenne<br>salt, table<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive","directions":"In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt.<br>Stir in cocoa powder until smooth.<br>Very gradually whisk in milk, until mixture is smooth and milk is completely combined.<br>Sprinkle base of popsicle molds with peanuts.<br>Pour peanut butter mixture into molds and insert popsicle sticks.<br>Freeze until firm, about 6 hours.<br>Additional recipes can be found at www.peanutbureau.ca.","url":"https://recipe.bluelayer.org/recipe/41019/chili-chocolate-peanut-butter-popsicles"},{"id":"41013","title":"Easy Chocolate Frosting Recipe","ingredients":"sugars, granulated<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix sugar, butter and lowfat milk together and boil 1 minute.<br>Remove from fire; add in chocolate chips.<br>Beat till thick.","url":"https://recipe.bluelayer.org/recipe/41013/easy-chocolate-frosting-recipe"},{"id":"40989","title":"Velvet-Smooth Dark Chocolate Pudding","ingredients":"sugars, brown<br>cornstarch<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>candies, semisweet chocolate","directions":"Whisk together brown sugar and cornstarch in medium saucepan.<br>Gradually stir in hazelnut milk, whisking constantly to combine.<br>Bring mixture to a boil over medium-high heat, stirring constantly.<br>Cook 1 minute, or until mixture thickens.<br>Stir in vanilla, and remove from heat.<br>Add chopped chocolate, and let stand 1 minute.<br>Stir until smooth.","url":"https://recipe.bluelayer.org/recipe/40989/velvet-smooth-dark-chocolate-pudding"},{"id":"40984","title":"Almond Joy Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate over very low heat.<br>Pour chocolate into a parchment lined 8x8 inch baking dish.<br>Scatter almonds and 3 tablespoons of coconut over chocolate.<br>Using a spatula spread the mixture evenly back and forth to 1/2 inch thickness.<br>Sprinkle remaining tablespoon of coconut on top of mixture.<br>Place bark in fridge for 2 hours to set.<br>Break into square bars.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/40984/almond-joy-chocolate-bark"},{"id":"40979","title":"Lemon-Raspberry Sorbet Cake","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sherbet, orange<br>sherbet, orange<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Cut a 24-by-6-inch strip of parchment paper.<br>Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.<br>Mix the crushed cookies, sugar and melted butter in a bowl until combined.<br>Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan.<br>Freeze until firm, about 15 minutes.<br>Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top.<br>Freeze until firm, about 45 minutes.<br>Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.<br>Place the chocolate in a heatproof bowl.<br>Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth.<br>Remove the side of the springform pan and the parchment.<br>Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes.<br>Serve immediately or cover and freeze for up to 2 days.<br>Photograph by Kana Okada","url":"https://recipe.bluelayer.org/recipe/40979/lemon-raspberry-sorbet-cake"},{"id":"40978","title":"How to Roux","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched","directions":"Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking.<br>Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick.<br>Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color.<br>Be careful not to produce specs of black.<br>The roux must remain an even color throughout process.<br>If specs appear you must start over.<br>For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter.<br>Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.<br>For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready.<br>Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.<br>For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes.<br>The color should resemble dark chocolate when ready.<br>Remove all of the remaining dark roux from the pan and cool completely.<br>Set aside for the Chicken and Sausage Gumbo.<br>NOTE: The timings for various shades of roux will vary depending on the cooktop as well as the amount of roux made.<br>(A smaller amount will cook in much less time.)<br>If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it.<br>The important thing is to cook the roux to the desired color, as specified above.","url":"https://recipe.bluelayer.org/recipe/40978/how-to-roux"},{"id":"40973","title":"Blueberry White Chocolate Chip Frozen Yogurt","ingredients":"blueberries, raw<br>yogurt, greek, plain, nonfat<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"This recipe makes approximately 1.5 quarts of frozen yogurt.<br>Start by making sure your blueberries are clean, dry, and picked over for any remaining stems.<br>Place the blueberries, Greek yogurt, half-and-half and honey in a blender.<br>Puree until smooth and creamy.<br>Transfer the mixture into the bowl of an ice cream maker and churn according to the manufacturers instructions.<br>In my Cuisinart this took 15 minutes, and I added the white chocolate chips after the first 10 minutes of churning.<br>Add the chips whenever your manufacturers instructions say to add the add-ins.<br>You can enjoy this right away and it will be like soft serve ice cream.<br>For a firmer texture transfer the frozen yogurt into an airtight container and freeze for at least 30 minutes.<br>Its best to let let this thaw at room temperature for 10-15 minutes once its been frozen.","url":"https://recipe.bluelayer.org/recipe/40973/blueberry-white-chocolate-chip-frozen-yogurt"},{"id":"40970","title":"Chocolate Cobbler","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350.<br>In a bowl, stir together 3/4 cup sugar, flour, 3 T. cocoa, baking powder, and salt.<br>Stir in milk, butter, and vanilla; Mix until smooth.<br>Pour batter into an ungreased 8\" square glass baking dish.<br>Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 T. cocoa.<br>Sprinkle cocoa mixture evenly over batter.<br>Pour hot water on top- do NOT stir!<br>Bake for 35-40 minutes or until the top of the cobbler is set.<br>Let stand for 15 minutes.<br>Spoon into individual serving dishes.<br>The cobbler makes it's own sauce in the bottom of the pan.<br>Spoon sauce over each serving.<br>Garnish with ice cream or whipped cream.<br>Refrigerate leftovers- tastes great cold, too!","url":"https://recipe.bluelayer.org/recipe/40970/chocolate-cobbler"},{"id":"40967","title":"Pitch-black Bagels","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>salt, table<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Knead all ingredients in a bowl for 10 minutes.<br>Divide into 5 (or 3) portions.<br>Let rest for 15 minutes.<br>Roll out the dough as in the picture.<br>Scatter the chocolate chips and roll up from the corner.<br>Make sure to secure the seam well.<br>Flatten one side and fold in the other end.<br>Close the seam well!<br>The hole in the center should be about 2 fingers wide.<br>Let the dough rise for 30 minutes.<br>(You could also use the dough rising setting on your oven.)<br>Preheat the oven to 200C.<br>Boil water in a large pan or a frying pan.<br>Mix in the honey to dissolve.<br>The water should only be bubbling slightly!<br>Do not boil vigorously!<br>Boil the bagels, 15 seconds on each side.<br>Drain, and bake in preheated oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40967/pitch-black-bagels"},{"id":"40948","title":"Homemade Chocolate Syrup!","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>water, bottled, generic<br>vanilla extract","directions":"In a small saucepan, add sugar, cocoa powder and salt.<br>Whisk together gently.<br>Add water.<br>Bring mixture to a boil, stirring occasionally.<br>Once it hits a boil reduce heat and simmer it for 1 minute and 30 seconds.<br>Remove from heat and add vanilla.<br>Cool.<br>Store in the refrigerator.<br>For chocolate milk, add 2 tablespoons chocolate syrup to 8 ounces of milk.<br>Drink it cold or heat it up in the microwave if you want hot chocolate.","url":"https://recipe.bluelayer.org/recipe/40948/homemade-chocolate-syrup"},{"id":"40932","title":"Chocolate Malted Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract","directions":"In a small bowl, blend 1/4 cup of the milk with the cornstarch.<br>In a small heavy saucepan, combine the malted milk powder, cocoa powder and salt.<br>Slowly whisk in the remaining 1 3/4 cups milk, the chopped chocolate and the sugar.<br>Cook over moderate heat, stirring occasionally, until the chocolate is melted.<br>Whisk in the cornstarch mixture and cook over low heat, stirring frequently, until very thick and just beginning to boil, about 10 minutes.<br>remove from the heat and stir in the vanilla.<br>Pour the pudding into small bowls or stemmed glasses.<br>Cover with plastic wrap and refrigerate until chilled and firm, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/40932/chocolate-malted-pudding"},{"id":"40928","title":"Quick Fudge Sauce","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>salt, table","directions":"Combine all ingredients in a 1- quart microwave-safe bowl.<br>Microwave for 3-4 minutes on High, stirring occasionally, until marshmallows look very soft and puffy.<br>Stir until smooth.<br>Cool Slightly and serve warm.","url":"https://recipe.bluelayer.org/recipe/40928/quick-fudge-sauce"},{"id":"40919","title":"Chocolate Coconut Sherbet Recipe","ingredients":"water, bottled, generic<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Heat the water and sugar until the sugar has completely dissolved.<br>Coarsely chop the chocolate, add it to the syrup, and whisk until the chocolate has completely melted.<br>Remove from the heat and stir in the coconut milk and rum.<br>Chill thoroughly, then freeze in an ice cream maker according to the manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/40919/chocolate-coconut-sherbet-recipe"},{"id":"40916","title":"Chex School Fuel","ingredients":"sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>corn, sweet, white, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover cookie sheet with waxed paper.<br>Microwave first three ingredients uncovered in large microwavable bowl, until butter is melted; stir after one minute.<br>Stir in baking soda until dissolved.<br>Add cereals and stir.<br>Microwave on High 3 minutes, stirring every 60 seconds.<br>Spread on cookie sheet.<br>Cool 10 minutes; break into bite-size pieces.<br>Melt chocolate chips in small microwavable bowl until chocolate can be stirred smooth.<br>Drizzle chocolate over snack.<br>Refrigerate 30 minutes or until chocolate is set.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/40916/chex-school-fuel"},{"id":"40909","title":"Angel Food Candy","ingredients":"sugars, granulated<br>syrups, corn, light<br>vinegar, distilled<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x13 inch baking dish.<br>In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.<br>Cook, stirring, until sugar dissolves.<br>Heat, without stirring, to 300 degrees (150 C.) to 310 degrees (150 C.), or until a small amount of syrup dropped into cold water forms hard, brittle threads.<br>Remove from heat and stir in baking soda.<br>Pour into prepared pan; do not spread.<br>Mixture will not fill pan.<br>Allow to cool completely.<br>In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth.<br>Break cooled candy into bite sized pieces and dip into melted candy coating.<br>Let set on waxed paper.<br>Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/40909/angel-food-candy"},{"id":"40908","title":"Lias Butter Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"*Necessary Equipment: Candy Thermometer*<br>Combine butter, sugar, water, and salt in a saucepan.<br>Bring to a boil, stirring constantly.<br>Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.<br>Remove from heat and stir in vanilla until well combined.<br>Pour the mixture onto a silicone baking mat or good parchment paper.<br>Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets.<br>Spread thin.<br>Allow toffee to cool completely.<br>Blot to remove excess oil from the surface.<br>Coat surface with half of the melted chocolate and immediately sprinkle with topping.<br>When chocolate has totally set, carefully flip over (its okay if it falls apart a bit) and coat other side with the rest of the chocolate.<br>Sprinkle on topping.<br>Allow to set, then break into bite-size pieces.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40908/lias-butter-toffee"},{"id":"40907","title":"POSTUM Mocha Cooler","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Dissolve instant beverage in hot water in small pitcher.<br>Add milk, chocolate syrup and ice; stir until well blended.<br>Pour over additional crushed ice in 2 tall glasses, if desired.","url":"https://recipe.bluelayer.org/recipe/40907/postum-mocha-cooler"},{"id":"40871","title":"Satiny Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>vanilla extract","directions":"In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.<br>Stir until chips are melted and mixture is smooth, then add vanilla.<br>Spread warm glaze over top of cake, letting it drizzle down the sides.","url":"https://recipe.bluelayer.org/recipe/40871/satiny-chocolate-glaze"},{"id":"40868","title":"Chocolate Truffle Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>candies, semisweet chocolate<br>vanilla extract","directions":"Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).<br>Do not let the mixture boil.<br>Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.<br>Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.","url":"https://recipe.bluelayer.org/recipe/40868/chocolate-truffle-sauce"},{"id":"40863","title":"Peanutty Rocky Road","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>oil, corn, peanut, and olive","directions":"In a heat-proof bowl over hot, not simmering water, heat the chocolate until almost completely melted.<br>Remove from the water and let stand, stirring occasionally, until the residual heat melts the chocolate completely.<br>Let the chocolate cool until tepid.<br>Lightly butter a baking sheet.<br>Stir the marshmallows and peanuts into the tepid chocolate.<br>(Stir a marshmallow into the chocolate as a temperature test.<br>If it melts, the chocolate is still too warm; cool longer.<br>If the chocolate stiffens, heat over hot water until the chocolate is softened.)<br>Spread onto the prepared baking sheet.<br>Refrigerate until firm, at least 4 hours.<br>Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/40863/peanutty-rocky-road"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.<br>Put aside for the moment.<br>Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.<br>Using butter, grease the baking tray well and put it aside for the moment.<br>Yield for fingers (much preferred) is around a 7 to 8 inch square.<br>For Petticoat Tails it will yield a chunky 8 inch circle.<br>Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).<br>Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.<br>But don't let your hand heat warm it so much it starts to get runny.<br>If you do, then put the bowl complete with butter &amp; fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.<br>Add the sugar and mix it in well, and quickly.<br>Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.<br>Knead well (on a very lightly floured surface).<br>I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.<br>I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!<br>What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.<br>If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.<br>If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.<br>Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.<br>I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.<br>Roll the mixture out to shape and size of the tray.<br>For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).<br>For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.<br>For fingers: prick all over with a fork and put it into baking tray.<br>Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.<br>For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)<br>to give a pretty effect when cut.<br>Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.<br>Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.<br>Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).<br>Do keep an eye on it!<br>Petticoat tails seem to require a little less baking time.<br>Hard to describe the colour to bake until.<br>From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.<br>Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.<br>Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.<br>For petticoat tails it's customary to sprinkle liberally with castor sugar.<br>Sorry to be such a pedant about this recipe!<br>I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).<br>SERVING SUGGESTION:.<br>Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.<br>Personal Note:.<br>I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.<br>(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!<br>).<br>Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.<br>At least there's not much salt!<br>You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.<br>I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!<br>And you don't NEED to eat them all at once!<br>- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).<br>I guess you could probably freeze them too (if enough left!<br>).<br>ADDITIONS SUGGESTIONS:.<br>Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.<br>Cherries worked ok, but wasnt crazy about the fruit.<br>You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.<br>I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!<br>I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)<br>is absolute heaven on earth in the eating.<br>It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!<br>Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40825","title":"Cheesecake Yogurt Chocolate Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>sugars, powdered<br>yogurt, greek, plain, nonfat<br>orange juice, raw","directions":"Pour 1 1/2 cups of the chocolate chips into a glass bowl and either heat over a pan of simmering water or melt in the microwave for 2 minutes.<br>If you heat them in the microwave make sure that you stop and stir them every 30 seconds.<br>Heat until the chocolate is smooth and completely melted.<br>Then stir in the last 1/2 cup of the chocolate chips and mix together until all the chocolate is smooth and glossy.<br>Drop a spoonful of the melted chocolate into 8 cupcake liners.<br>Use a spoon to spread the chocolate into an even layer and bring the chocolate up the sides of the liners to help keep the filling in the cup.<br>Put the chocolate cups in the fridge while you mix the filling.<br>In a medium bowl, beat the cream cheese with 1/4 cup of powdered sugar.<br>Taste.<br>If you want it a little sweeter, add some more powdered sugar and mix until there are no more lumps.<br>Mix the Greek yogurt and orange zest into the cream cheese mixture.<br>Once the chocolate cups have set, take them out of the fridge and drop a spoonful of the cream cheese filling into each one.<br>Spread the filling into an even layer.<br>Place the cups back in the fridge for about 5 minutes to let the cheesecake filling firm up a little bit.<br>Take the cups out of the refrigerator, stir the rest of your melted chocolate (reheat for a few seconds if you need to), and drizzle the melted chocolate over the top of the cheesecake filling.<br>Gently spread the chocolate over the filling, then put the cups back in the fridge for 5-10 minutes until the chocolate has hardened.<br>Remove them from liners and serve.","url":"https://recipe.bluelayer.org/recipe/40825/cheesecake-yogurt-chocolate-cups"},{"id":"40824","title":"Bordeaux Chocolate Squares Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>honey<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a saucepan combine the grated chocolate and all the other ingredients.<br>Set the pan over medium heat and stir constantly.<br>When it begins to thicken, let a drop fall from a spoon into a bowl of ice water.<br>If it dissolves continue to cook and test till the droplet falls to the bottom as a pearl (217 to 221 degrees).<br>Remove pan from heat.<br>Pour mix onto a greased marble slab or possibly a platter and spread it out with a narrow blade spatula.<br>Score the candy into squares with an oiled knife.<br>Let the candy cold.<br>When cool, cut into pcs along scores.","url":"https://recipe.bluelayer.org/recipe/40824/bordeaux-chocolate-squares-recipe"},{"id":"40816","title":"Chocolate Raspberry Sorbet","ingredients":"raspberries, raw<br>sugars, granulated<br>honey<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>candies, semisweet chocolate","directions":"Push raspberries through fine metal sieve; set aside.<br>In a medium saucepan, combine sugar, honey, and 2 cups water.<br>Over medium heat, bring to a boil, stirring to dissolve sugar.<br>Add cocoa; cook stirring constantly, 2 minutes.<br>Remove from heat, whisk in chocolate and then the raspberry puree.<br>Chill in freezer 30 minutes.<br>Freeze in an ice cream freezer according to manufacturers directions.","url":"https://recipe.bluelayer.org/recipe/40816/chocolate-raspberry-sorbet"},{"id":"40815","title":"Chocolate Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>cherries, sweet, raw","directions":"In a heavy saucepan, melt chocolate in cream over low heat, stirring until smooth.<br>Remove from heat and stir in the brandy.<br>Pour into dessert fondue pot and keep warm.<br>Spear dippers and swirl in fondue.<br>Dipper ideas:<br>angelfood cake chunks.<br>graham cracker strips.<br>fresh berries.<br>mandarin oranges.<br>marshmallows.<br>bananas.<br>pretzel sticks.<br>kettle potato chips.","url":"https://recipe.bluelayer.org/recipe/40815/chocolate-fondue"},{"id":"40777","title":"\"did I Do Something Wrong?\" Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>vanilla extract<br>oil, canola<br>vinegar, cider<br>water, bottled, generic<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"Preheat oven to 350 degrees.<br>Sift all dry ingredients together into bowl.<br>Add remaining ingredients and mix with electric mixer.<br>(The batter will be soupy, this is normal!<br>).<br>Pour into 13 by 9 pan.<br>Bake in preheated oven 40 to 50 minutes or until cake tests done.<br>Let cool and frost with fudge frosting!<br>FROSTING: Mix sugar and cocoa together in bowl.<br>In small pan or microwave, heat milk and butter together.<br>Add to sugar mix.<br>Mix until smooth, add vanilla.<br>If too stiff, add milk.<br>If too thin add sugar.","url":"https://recipe.bluelayer.org/recipe/40777/did-i-do-something-wrong-chocolate-cake"},{"id":"40754","title":"Orange Truffles","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>orange juice, raw<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Mix the cream, corn syrup and butter together in a saucepan.<br>Place over medium heat and bring to a full boil.<br>Turn off heat.<br>Add 8 oz.s of the chopped chocolate, just swirl it and allow to stand for around 5 minutes, do not stir but allow it to settle.<br>After 5 minutes, add the orange peel and slowly combine with a whisk.<br>Put the mixture in a bowl and refrigerate for 45 minutes, stirring every 15 minutes.<br>In the meantime, line your baking sheets with wax paper.<br>After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 15 minutes, stirring every 5 minutes.<br>Use a scoop or a spoon, I find a spoon works better, form the mixture into 1-inch balls and place on the prepared sheets.<br>Chill until firm, about 10-15 minutes.<br>While the balls are chilling, melt the remaining 6 ounces of chocolate.<br>After it is completely melted, allow to cool slightly before continuing.<br>Please sift the confectioners sugar into a small bowl to remove any lumps.<br>Remove the balls from the refrigerator.<br>Using one hand, dip the balls into the melted chocolate.<br>Roll it around in your hand, allow any excess to drip back into the bowl that will drip inches Place the truffle in the sugar and roll around until covered -- if using nuts please make sure they stick as well as possible.<br>Take it out and place on the baking sheet.<br>Repeat with the remaining truffles.<br>Place back in the refrigerator for 10 or 15 minutes to set.","url":"https://recipe.bluelayer.org/recipe/40754/orange-truffles"},{"id":"40753","title":"Chicken Feed","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Mix everything together.","url":"https://recipe.bluelayer.org/recipe/40753/chicken-feed"},{"id":"40750","title":"Vegan Chocolate Peanut Butter Torte With Ganache","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>salt, table<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the torte; start by preheating the oven to 325 degrees.<br>Mix together all of the dry ingredients.<br>Add the soy milk and apple sauce next and mix well.<br>Pour into a 9\" spring pan (bottom lined with parchment paper, sides lightly greased) and bake for 40 minutes.<br>Let the torte cool.<br>While it's cooling, start the peanut butter layer.<br>Cream together the margarine and peanut butter.<br>Add the powdered sugar in small amounts.<br>Next add the soy milk in small amounts to lubricate the mixture, using as much as needed.<br>(Do not make it liquidy, just smooth enough to handle).<br>Spread the peanut butter on the top of the torte only.<br>Peanut butter should be stiff.<br>Let it chill in the refrigerator while preparing the ganache.<br>For the ganache, put the margarine and soy milk in a microwaveable bowl and microwave for 2 minutes.<br>While hot, add the chocolate chips and stir until melted and mixture become the color of the chocolate chips.<br>Remove the torte from the fridge and pour ganache over the top and side of the torte.<br>Serve with melted ganache, or return to the refrigerator to chill.","url":"https://recipe.bluelayer.org/recipe/40750/vegan-chocolate-peanut-butter-torte-with-ganache"},{"id":"40742","title":"Chocolate-Orange Maple Snaps","ingredients":"syrup, maple, canadian<br>oil, canola<br>cornstarch<br>water, bottled, generic<br>vanilla extract<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 350F.<br>Coat three baking sheets with cooking spray.<br>Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.<br>Sift together flours, cocoa powder, baking powder, baking soda, and salt.<br>Whisk dry ingredients into wet ingredients until smooth.<br>Measure out cookie dough in 1-tsp.<br>scoops, and arrange 2 inches apart on prepared baking sheets.<br>Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.","url":"https://recipe.bluelayer.org/recipe/40742/chocolate-orange-maple-snaps"},{"id":"40741","title":"Milk Chocolate Florentine Cookies","ingredients":"butter, without salt<br>oats<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter in medium saucepan; remove from heat, Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well., Drop by level teaspoon, about 3-inches apart onto foil-lined baking sheet.<br>Spred thinly with rubber spatula.<br>Bake in preheated 375F oven for 6-8 minutes or until golden brown.<br>Cool on baking sheets on wire racks.<br>Peel foil from cookies.<br>Microwave morsels in medium, microwave safe bowl on mediuum-high power for 1 minute; stir.<br>Microwave at additional 10-20 second intervals, stirring until smooth.<br>Spread thin layer of melted chocolate onto flat side of half the cookies.<br>Top with remaining cookies.","url":"https://recipe.bluelayer.org/recipe/40741/milk-chocolate-florentine-cookies"},{"id":"40737","title":"Acorns Cookies","ingredients":"butter, without salt<br>sugars, brown<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees.<br>In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.<br>Add flour and baking powder and mix well, using low speed.<br>Shape dough into 1-inch balls.<br>Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.<br>Bake for 10 to 12 minutes at 375 degrees.<br>Remove from oven and cool on wire racks.<br>In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.<br>Remove from heat; keep double boiler over water.<br>Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.<br>Cool to set chocolate.","url":"https://recipe.bluelayer.org/recipe/40737/acorns-cookies"},{"id":"40724","title":"No-Bake Chocolate Coconut Energy Bites","ingredients":"nuts, almonds<br>cocoa, dry powder, unsweetened<br>seeds, flaxseed<br>salt, table<br>oats<br>dates, deglet noor<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Add almonds into a food processor and process about 30 seconds, until finely chopped.<br>Add cocoa, flax seed, sea salt and oats.<br>Process another 20 seconds or so, until blended.<br>Add dates and coconut oil.<br>Process for 23 minutes or until mixture is well blended.<br>You may need to stir every minute so everything gets mixed equally.<br>Test mixture so it is firm enough to form into balls.<br>If its not, add a little more melted coconut oil.<br>Form into 1-inch balls.<br>Roll balls around in unsweetened coconut so it sticks.<br>Put balls into an airtight container and put in fridge for at least 1 hour before serving.<br>These balls will last for days in the fridge and make a quick breakfast or snack.","url":"https://recipe.bluelayer.org/recipe/40724/no-bake-chocolate-coconut-energy-bites"},{"id":"40719","title":"Chocolate Cherry Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>cherries, sweet, raw<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, grenadine<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grind sugar with dried cherries, 2 ounces baking chocolate until it is a fine powder.<br>Cream with butter, add grenadine syrup and chocolate syrup.<br>Blend cocoa powder, flour, baking powder as dry ingredients and add to creaming mixture, gently stirring to combine.<br>Chop baking chocolate into consistency of chocolate chips and add to dough.<br>Bake 7 to 10 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/40719/chocolate-cherry-cookies"},{"id":"40717","title":"Chocolate Plum Thumbprints","ingredients":"plums, raw<br>sugars, granulated<br>nuts, walnuts, english<br>candies, semisweet chocolate<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>water, bottled, generic","directions":"In medium saucepan, combine dried plums, sugar and 1/2 cup water; bring to a boil.<br>Reduce heat and simmer for 3 minutes, stirring constantly.<br>Stir in walnuts and chocolate morsels.<br>Set aside.<br>In large mixing bowl, beat margarine with electric mixer until softened.<br>Add brown sugar; beat until smooth.<br>In seperate bowl, combine flour, baking soda and salt.<br>Gradually add flour mixture to margarine mixture, beating until well combined.<br>Stir in milk and oats.<br>Shape into 1 1/4 balls.<br>Place 2 inches apart on ungreased cookie sheet.<br>Press down center of each ball with thumb.<br>Bake at 350 degrees F for 10 minutes.<br>Spoon about 1 teaspoon dried plum mixture into center of each cookie.<br>Bake for 2 to 3 minutes more.<br>Let stand 1 minute before removing to wire racks.","url":"https://recipe.bluelayer.org/recipe/40717/chocolate-plum-thumbprints"},{"id":"40703","title":"Almond Toffee in 17 Minutes","ingredients":"butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a \"handle.<br>\".<br>Toast the almonds in a skillet or the oven to a fragrant golden brown.<br>Combine the butter and sugar in a saucepan over high heat.<br>Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.<br>(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)<br>Pour into foil-lined pan, spreading quickly.<br>Let cool about 10 minutes.<br>Top with chocolate or white chocolate.<br>Let melt a few minutes, then spread evenly.<br>Press toasted almonds into the chocolate.<br>Let cool completely, then break into pieces.<br>(Striking it with the tip of a table knife works well for breaking into useful size pieces.<br>).","url":"https://recipe.bluelayer.org/recipe/40703/almond-toffee-in-17-minutes"},{"id":"40696","title":"Marbled Chocolate Banana Bread (Vegan)","ingredients":"bananas, raw<br>sugars, granulated<br>vanilla extract<br>oil, canola<br>beverages, almond milk, unsweetened, shelf stable<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Prepare boiling water, no need to measure yet.<br>Also, preheat oven to 350F.<br>Mash the banana in a large mixing bowl until relatively smooth.<br>It should take 3 average sized ones, but spoon the mashed nanas into a measuring cup to make sure, then return to the mixing bowl.<br>Beat in the sugar, canola oil, milk and vanilla.<br>Now add the flour, baking soda and salt and gently mix just to incorporate.<br>Its okay if there is some flour still visible, just be careful not to overmix at this point.<br>Scoop one cup of the batter up and transfer it to a separate mixing bowl.<br>Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved.<br>Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.<br>Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.<br>(Unless your batter is already moist enough, then skip the extra water.<br>).<br>Here comes the fun part, its time to marble!<br>Lightly grease an 8x4 loaf pan.<br>Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan.<br>Nothing has to be precise here, in fact, the more random, the better.<br>Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.<br>Bake for 55 minutes.<br>Use a butter knife to test for doneness.<br>Let cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/40696/marbled-chocolate-banana-bread-vegan"},{"id":"40691","title":"Granola Gorp","ingredients":"cereals ready-to-eat, granola, homemade<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive<br>margarine, regular, 80% fat, composite, stick, without salt<br>raisins, seeded<br>bananas, raw<br>apples, raw, with skin<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine granola cereal, chow mein noodles, and peanuts; stir well.<br>Spread mixture evenly in a 15- x 10- x 1-inch jellyroll pan; pour margarine over granola mixture.<br>Bake, uncovered, at 350 degrees F.<br>for 15 minutes, stirring every 5 minutes.<br>Let cool.<br>Stir in raisins, banana chips, apple chips, and chocolate chips.<br>Store mixture in an airtight container in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/40691/granola-gorp"},{"id":"40689","title":"Graveyard Gravel (Liquorice Sugar)","ingredients":"sugars, granulated<br>candies, white chocolate","directions":"Combine sugar and liquorice in your food processor and pulse until combined.<br>It will look gray and gravel-like.<br>Fill in decorative little bags and label as \"Graveyard Gravel\".","url":"https://recipe.bluelayer.org/recipe/40689/graveyard-gravel-liquorice-sugar"},{"id":"37527","title":"Chocolate Fudge Icing","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bring to a boil in a large heavy pan.<br>Bring to a boil and cook covered 2 to 3 minutes until the steam washes down from the sides of the pan any crystals which may have formed.<br>Uncover, redice heat and cook without stirring to soft-ball stage.<br>Remove from heat without jostling or stirring.<br>Cool, then beat.","url":"https://recipe.bluelayer.org/recipe/37527/chocolate-fudge-icing"},{"id":"40685","title":"Chocolate Malt Shake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, ovaltine, classic malt powder<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds.<br>Add the cookies and process for 20 seconds.<br>Pour into 2 tall glasses and serve each with a straw and long-handled spoon.","url":"https://recipe.bluelayer.org/recipe/40685/chocolate-malt-shake"},{"id":"40678","title":"Choc-Peanut Caramel Slice","ingredients":"butter, without salt<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Grease deep 19cm-square cake pan.<br>Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan).<br>Line base with baking paper.<br>Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves.<br>Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan.<br>Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula.<br>press nuts into caramel with spatula; cool 20 minutes.<br>Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice.<br>Refrigerate until set.<br>Use foil strip to lift slice from pan before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/40678/choc-peanut-caramel-slice"},{"id":"40676","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english<br>syrup, maple, canadian<br>sugars, granulated<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325.<br>Spread the walnuts on a baking sheet and toast for 8 minutes; let cool to room temperature.<br>Heat the maple syrup in a 1 1/2-quart saucepan over moderately-high heat.<br>When the syrup begins to boil, reduce the heat to moderate and continue to boil for 10 minutes, stirring occasionally with a metal spoon.<br>Remove the syrup from the heat and immediately stir in the walnuts.<br>Transfer the glazed walnuts to a rimmed baking sheet.<br>Use the metal spoon to spread the walnuts evenly over one half of the baking sheet.<br>Set aside.<br>Combine the sugar and lemon juice in a clean 3-quart saucepan.<br>Whisk to combine; the sugar will resemble moist sand.<br>Caramelize the sugar by heating it for about 10 minutes over moderately-high heat, stirring constantly with a wire whisk to break up any lumps.<br>The sugar will become clear as it liquefies, then it will brown as it caramelizes.<br>Remove the saucepan from the heat, add the unsweetened chocolate and stir until melted.<br>Immediately and carefully pour the caramelized chocolate mixture over the walnuts, covering all the nuts.<br>Let harden at room temperature for at least 30 minutes.<br>Invert the praline onto a clean, dry cutting boardit should pop right out of the baking sheet.<br>Use a sharp serrated knife and a sawing motion to cut the praline into pieces.<br>Store the praline in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/40676/chocolate-maple-walnut-praline"},{"id":"40675","title":"No Need to Stir! Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Add the sugar to the heavy cream and beat with a hand mixer until thick strong peaks form.<br>Then mix in the yogurt.<br>Pour it into two large storage containers, cover with a lid, and place in the freezer.<br>Let it chill and harden for about 3 hours.<br>(You don't have to stir it!)<br>Once it's hardened, it's done!<br>This is with yellow canned peach.<br>This one is with caramel sauce.<br>It's also yummy with maple syrup and chocolate sauce.<br>Of course, it's also delicious on its own!","url":"https://recipe.bluelayer.org/recipe/40675/no-need-to-stir-frozen-yogurt"},{"id":"40664","title":"Mrs Falafel's Chocolate Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>oil, olive, salad or cooking<br>tofu, raw, regular, prepared with calcium sulfate<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350F degrees.<br>Combine the flour and baking soda and set aside.<br>Combine the margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy.<br>Add the tofu and process 2 more minutes.<br>Add the cocoa powder and vanilla and process until mixed.<br>Add the flour mixture a little at a time, processing after each addition.<br>Pour into a bowl and stir in the chocolate chips.<br>Pour the batter into a lightly oiled, large baking dish and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/40664/mrs-falafels-chocolate-brownies"},{"id":"40651","title":"Rich (But Low-Cal) Vegan Hot Chocolate","ingredients":"soymilk, original and vanilla, unfortified<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Combine all ingredients in a small saucepan.<br>Heat over medium, watching carefully till it's bubbling.<br>Turn down the heat to low and let it simmer very gently, mostly covered, for 3 minutes or so (say, while you fold that batch of laundry).<br>Pour into a cup and enjoy.","url":"https://recipe.bluelayer.org/recipe/40651/rich-but-low-cal-vegan-hot-chocolate"},{"id":"40649","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Put the spreads in a large plastic bowl and place in the microwave for 40 seconds.<br>Remove and give it a good stir.<br>Add your preferred flakes and stir by putting the spoon underneath the cereal and folding the choco mixture in whilst turning the bowl.<br>Be patient, you want to get a good coating so continue to rotate and fold until you're satisfied it is thoroughly coated.<br>Add 1 cup of powdered sugar and start tossing the mixture again using the folding technique.<br>Now it's all a matter of personal preference - I like to add the sugar until the flakes separate to become individually coated but you might prefer larger clumps, so add the remaining sugar a little at a time and stir in well until you are satisfied with the mix.<br>You can store this in an airtight container or a zip lock bag, but I shouldn't think it work be around for long!<br>I like mine from the fridge as I think it adds to the flavour when chilled","url":"https://recipe.bluelayer.org/recipe/40649/puppy-chow"},{"id":"40643","title":"White as Snow White Chocolate Raspberry Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>syrup, cane<br>butter, without salt<br>raspberries, raw","directions":"Whisk together milk, cream, sweetener and cocoa butter in a medium saucepan over medium heat.<br>When mixture begins to steam up from pan, remove from heat and stir in raspberry extract.<br>Let cool, pour into a glass bottle and store in the refrigerator.<br>Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, French toast, etc....","url":"https://recipe.bluelayer.org/recipe/40643/white-as-snow-white-chocolate-raspberry-creamer"},{"id":"40623","title":"Ghirardelli Chocolate Raspberry Tartlets","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened<br>wheat flour, white, cake, enriched<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw","directions":"To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended.<br>Add the cocoa and process until smooth.<br>Add the flour and pulse until the mixture is crumbly but can be pinched to hold together.<br>Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap.<br>Refrigerate for at least 30 minutes, or overnight.<br>Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap.<br>If the dough gets too soft, refrigerate until firm before continuing.<br>Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom.<br>Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan.<br>Trim any excess dough and carefully peel off the plastic wrap.<br>Repeat with the remaining dough to make six tartlet shells.<br>Refrigerate for at least 30 minutes.<br>Preheat oven to 375 degrees F.<br>Prick the bottoms of the tartlet shells all over with a fork.<br>Bake for 15 minutes, or until the dough looks dry.<br>Allow to cool completely.<br>To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer.<br>Remove from the heat and add the chocolate.<br>Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth.<br>Cool to room temperature.<br>Pour 1/3 cup of the chocolate mixture into each tartlet shell.<br>Refrigerate the tartlets at least 1 hour, until the filling is firm.<br>Carefully remove the tartlets from the pans.<br>Arrange the raspberries decoratively on top of the filling.","url":"https://recipe.bluelayer.org/recipe/40623/ghirardelli-chocolate-raspberry-tartlets"},{"id":"40620","title":"Savoy Truffles","ingredients":"nuts, almonds<br>chocolate, dark, 70-85% cacao solids<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>oil, olive, salad or cooking","directions":"Add all together and mix except for the agave and olive oil.<br>Mix in agave and olive oil.<br>Make ping pong sized balls and serve as is or chill for solid consistency.<br>Note: The recipe calls for carob but that's mainly because carob is a chocolate substitute that is caffeine free and does not have a stimulant type effect.<br>You can replace the entire call for carob with cacao if you wish -- .","url":"https://recipe.bluelayer.org/recipe/40620/savoy-truffles"},{"id":"40618","title":"Bird's Nest Tea Cakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, butter, sugar, vanilla extract, and salt in a bowl to form a dough; stir in pecans.<br>Shape dough into a large ball and refrigerate until firm, about 15 minutes.<br>Preheat oven to 400 degrees F (200 degrees C).<br>Roll dough into 1-inch balls and place on a baking sheet.<br>Make an indentation with thumb in the middle of each ball, forming a 'nest'.<br>Fill each nest with about 1 teaspoon chocolate chips.<br>Bake nests in the preheated oven until edges are crisp (cookies will not brown), 10 to 12 minutes.<br>Cool cookies on a wire rack, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40618/birds-nest-tea-cakes"},{"id":"40581","title":"Chocolate Pudding Sundaes","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>ice creams, vanilla","directions":"In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt.<br>Gradually stir in milk until smooth.<br>Microwave uncovered, on high for 7-10 minutes, stirring every 2 minutes, until sauce comes to a boil.<br>Stir in butter and vanilla.<br>Serve warm over ice cream.<br>Store leftovers in refrigerator.","url":"https://recipe.bluelayer.org/recipe/40581/chocolate-pudding-sundaes"},{"id":"40554","title":"Best Ever Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>syrups, corn, light<br>cookies, vanilla wafers, lower fat<br>nuts, pecans<br>sugars, powdered<br>sugars, powdered","directions":"Melt chocolate chips in a double boiler.<br>Stir until smooth and remove from heat.<br>Stir in corn syrup<br>Stir in rum.<br>In a separate bowl, combine the dry ingredients.<br>Drizzle the chocolate mixture over the crumb mixture.<br>Stir until everything is well combined.<br>Shape into 1 inch balls.<br>Roll in powdered sugar.<br>Store in an airtight container for at least five days before serving to develop flavor.","url":"https://recipe.bluelayer.org/recipe/40554/best-ever-rum-balls"},{"id":"40553","title":"Peanut Caramels","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>butter, without salt<br>vanilla extract<br>oil, corn, peanut, and olive<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.<br>With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.<br>Set aside.<br>In a 3-quart heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, corn syrup, cream, and butter.<br>Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).<br>Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.<br>Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.<br>Remove the pan from the heat, stir in the vanilla, then blend in the peanuts.<br>Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.<br>Let the caramel cool completely at room temperature (2 to 3 hours).<br>With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef s knife.<br>With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.<br>Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Dip a piece of the peanut caramel into the chocolate, coating it completely.<br>With a fork or dipper, remove the caramel from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.<br>Repeat with the remaining pieces.<br>Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.<br>When the candies are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the caramels will keep for 1 month in the refrigerator or 2 months in the freezer.<br>They are best eaten at room temperature.<br>Substitute any nuts for the peanuts.<br>Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/40553/peanut-caramels"},{"id":"40545","title":"Dr. Pepper Toasted Nut Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>salt, table<br>beverages, carbonated, cola, regular<br>wheat flour, white, cake, enriched<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 325 degrees F.<br>Cream margarine; add sugar and beat until fluffy.<br>Add flour and salt alternately with Dr. Pepper.<br>Add vanilla extract, pecans and chocolate chips.<br>Shape into balls, bars or crescents and place on ungreased cookie sheets.<br>Bake for 30 minutes.<br>Remove from oven.<br>Roll in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/40545/dr-pepper-toasted-nut-cookies"},{"id":"40536","title":"Chocolate Cherry Bomb","ingredients":"chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized<br>syrups, grenadine","directions":"Layer this drink: grenadine, then the Cacao, then the cream.<br>Shoot.<br>Tastes just like a chocolate covered cherry.","url":"https://recipe.bluelayer.org/recipe/40536/chocolate-cherry-bomb"},{"id":"40533","title":"Coconut Swirls","ingredients":"butter, without salt<br>water, bottled, generic<br>vanilla extract<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"melt butter in a pot.<br>add water and vanilla.<br>mix icing sugar and instant milk.<br>add to butter mixture 1/2 cup at a time, mixing well.<br>stir in coconut.<br>drop by teaspoon onto wax paper.<br>let stand for ten minutes.<br>melt chocolate chips.<br>swirl 1 teaspoon on top of each one.<br>let harden.","url":"https://recipe.bluelayer.org/recipe/40533/coconut-swirls"},{"id":"40517","title":"Strawberry Chocolate Mousse Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>orange juice, raw<br>cream, whipped, cream topping, pressurized<br>sugars, powdered","directions":"In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.<br>Stand strawberry halves around the pan,touching,side by side,pointed ends up,with cut sides against the side of the pan.<br>Set aside.<br>Save the strawberries that are left to garnish the mousse cake.<br>Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.<br>Microwave on high for 1-2 minutes or until the chocolate chips are melted.Whisk until all the liquids are incorporated and the mixture is smooth, then cool.<br>Beat 1 1/2 cups of cream until it forms stiff peaks.<br>Fold the cool chocolate mixture into the whipped cream.<br>Carefully pour into the strawberry lined pan.<br>Refrigerate at least 5 hours or overnight.<br>When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.<br>Arrange the whipped cream on top of the cake and top with the remaining berries.","url":"https://recipe.bluelayer.org/recipe/40517/strawberry-chocolate-mousse-cake"},{"id":"40498","title":"Karen's Power Bars","ingredients":"oats<br>peanut butter, smooth style, without salt<br>honey<br>seeds, hemp seed, hulled<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>vanilla extract","directions":"Mix all ingredient together.<br>Pat into a lined 8 x 12 inch tin.<br>Chill for 4 hours.<br>Cut into 40 squares.<br>Store in a tin.","url":"https://recipe.bluelayer.org/recipe/40498/karens-power-bars"},{"id":"40455","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>cornstarch<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 F and prepare baking sheets by lightly greasing.<br>Cream the butter and icing sugar until light and fluffy.<br>Beat in the cornstarch, vanilla and flour.<br>Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.<br>Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop.<br>Place onto prepared cookie sheets about 1\" apart.<br>Bake for 18 - 20 minutes, or until the edges are a light golden brown.<br>Let cool on racks before storing in cookie tins.","url":"https://recipe.bluelayer.org/recipe/40455/whipped-shortbread-cookies"},{"id":"40449","title":"Chocolate Myoplex Pancakes","ingredients":"egg substitute, powder<br>beverages, almond milk, unsweetened, shelf stable<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>beverages, protein powder whey based","directions":"Mix dry ingredients first<br>Then add all wet ingredients and mix well.<br>Heat a fry pan/griddle and grease LIGHTLY.<br>Pour small amount of batter (about a 1/4 cup) into pan and spread evenly with a spoon.<br>When bubbles appear on surface and begin to break, turn over and cook the other side.","url":"https://recipe.bluelayer.org/recipe/40449/chocolate-myoplex-pancakes"},{"id":"40441","title":"Extra Chewy Dark Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>cream, fluid, heavy whipping<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F.<br>In a large bowl, cream together (I used a hand mixer) the butter, granulated sugar and brown sugar until the mixture is light brown in color.<br>Add the cream and vanilla and mix well.<br>Now add the flour, baking soda, and salt.<br>Mix well again.<br>Stir in the chocolate chips with a spatula.<br>At this point your dough will be very crumbly, do not worry!<br>Line a cookie sheet with parchment paper.<br>With your hand, take the dough and form a ball approximately 1 inch in diameter.<br>Place the ball on the cookie sheet.<br>Continue forming balls until there is no longer dough to use, placing the balls about 2 inches apart.<br>With the palm of your hand, gently flatten the top of each ball.<br>Place the cookie sheet in the oven.<br>Cook the cookies no longer than 10-13 minutes.<br>The cookies should be barely brown on the bottom when you remove them from the oven, and the tops of the cookies will not be brown at all.<br>That is okay.<br>Remove the cookies from the oven and remove them from the cookie sheet onto a cooling rack.<br>Let them cool completely.<br>Enjoy!<br>I know you will.<br>Recipe slightly adapted from Apple a Day who adapted from Anna Olson, Food Network Canada.","url":"https://recipe.bluelayer.org/recipe/40441/extra-chewy-dark-chocolate-chip-cookies"},{"id":"40439","title":"Holiday Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>pretzels, soft, unsalted<br>sugars, granulated<br>syrup, maple, canadian<br>butter, without salt<br>candies, white chocolate","directions":"Mix cereal, almonds, pretzels, and coconut in a large bowl.<br>Meanwhile, in a medium saucepan combine butter, sugar, and Karo.<br>Over medium heat melt the butter and blend ingredients together.<br>Stir while heating, and once it comes to a boil, cook for 2 minutes.<br>Set a timer because if it cooks too long it will be too hard.<br>If it doesn't cook long enough it will be too soft.<br>Once it has cooked at a full boil for 2 minutes take the mixture off the heat.<br>Sprinkle in the topped candy canes ( make sure you add them slowly so they don't turn into a large ball).<br>As you sprinkle in the candy cane, whisk to prevent large lumps.<br>Pour over the top of the cereal mixture in bowl and stir until all cereal is well coated.<br>Then pour onto a greased cookie sheet and top with sprinkles if you want.<br>Let cool, store in a zip lock bag and enjoy!","url":"https://recipe.bluelayer.org/recipe/40439/holiday-chex-mix"},{"id":"40437","title":"Chocolate Chip Cookie Dough Dip","ingredients":"nuts, almonds<br>sugars, brown<br>vanilla extract<br>nuts, walnuts, english<br>beverages, almond milk, unsweetened, shelf stable<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer, (or using an electric mixer on medium speed), beat almond butter and brown sugar until well-combined.<br>Beat in vanilla extract, ground walnuts (or almonds), milk, and brown rice syrup.<br>Add chocolate chips and fold in with a rubber spatula.<br>Store in an airtight container in the fridge.<br>Nutritional information per serving: 150.1 calories, 12.5 grams fat, 1.6 grams saturated fat, 2.1 grams fiber, 6.4 grams sugar, 2.9 grams protein","url":"https://recipe.bluelayer.org/recipe/40437/chocolate-chip-cookie-dough-dip"},{"id":"40421","title":"Coffee, Chocolate and Marshmallow Sundaes","ingredients":"cream, whipped, cream topping, pressurized<br>candies, marshmallows<br>candies, semisweet chocolate<br>ice creams, chocolate<br>nuts, almonds","directions":"Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan.<br>Remove from heat.<br>Add chocolate and whisk until melted and smooth.<br>Cool marshmallow sauce at least 10 minutes and up to 1 hour.<br>Place 1 scoop of ice cream in each bowl.<br>Pour marshmallow sauce over.<br>Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.","url":"https://recipe.bluelayer.org/recipe/40421/coffee-chocolate-and-marshmallow-sundaes"},{"id":"40420","title":"Chocolate Chickpea Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>vanilla extract","directions":"In a food processor, pulse the hazelnuts until they form a fine meal.<br>Add the chickpeas and process until combined.<br>Add the coconut sugar, cocoa powder, olive oil, vanilla and 1/4 cup water and process until smooth.","url":"https://recipe.bluelayer.org/recipe/40420/chocolate-chickpea-hazelnut-spread"},{"id":"40405","title":"Mini Chocolate Chip Blondies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, brown<br>egg substitute, powder<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F. Generously spray mini muffin tin or paper muffin cups with nonstick cooking spray.<br>In a small bowl, mix flour, baking powder and salt; stir; set aside.<br>Melt butter in a medium saucepan over low heat.<br>Remove from heat and stir in brown sugar.<br>Let cool slightly, then stir in egg and vanilla until smooth.<br>Stir in flour mixture, then chocolate chips.<br>Portion out about 2 tablespoonfuls of batter into each muffin cup and smooth tops with a small spatula or back of spoon.<br>Bake until just set, 10 minutes.<br>Let blondies cool completely on a wire rack before removing from pan.","url":"https://recipe.bluelayer.org/recipe/40405/mini-chocolate-chip-blondies"},{"id":"40389","title":"Rice Krispie Cakes My Way","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, without salt<br>syrup, maple, canadian<br>honey<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Weigh out the ingredients and break the chocolate into pieces.<br>Place the butter, syrup (or honey,) marshmallows and chocolate into the Microwavable bowl.<br>Place in the microwave for 2 minutes<br>Then stir with wooden spoon.<br>If the chocolate and marshmallow have not melted put in for a further 2 minutes<br>Then carefully add rice Krispies and stir until they are coated with the mixture.<br>Put an equal amount into each paper case.<br>Place in the fridge to set.","url":"https://recipe.bluelayer.org/recipe/40389/rice-krispie-cakes-my-way"},{"id":"40388","title":"Cherry Ripe Crackles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Use 24 paper patty cases.<br>Place coconut onto a sheet of cooking paper and place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly.<br>Leave to one side.<br>In a large mixing bowl place rice bubbles, chopped cherries and coconut, fold together.<br>Roughly chop the Cherry Ripe Chocolate Bars then place in a small microwave-safe bowl with margarine and golden syrup.<br>Melt on high for 2 minutes, give mixture a good stir.<br>Add coconut essence to the bowl.<br>Pour into rice bubbles and fold together until ingredients are well coated.<br>Spoon mixture into 24 patty cases.<br>Refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/40388/cherry-ripe-crackles"},{"id":"40387","title":"Chocolate Espanol","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Put the chocolate, milk, and sugar in a heavy saucepan over low heat.<br>Whisk slowly until the chocolate melts and the sugar dissolves.<br>When the mixture is smooth and steamy, transfer to mugs, top with a dusting of cinnamon, and serve.","url":"https://recipe.bluelayer.org/recipe/40387/chocolate-espanol"},{"id":"40383","title":"Pistachio Cranberry Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate<br>nuts, pistachio nuts, raw<br>cranberries, dried, sweetened","directions":"Melt chocolate chips in a microwave safe bowl, stirring until smooth.<br>Repeat with the white candy coating.<br>Stir 3/4 cup pistachios and half of the cranberries into the semisweet chocolate.<br>Spread thinly onto a waxed paper lined cookie sheet.<br>Drizzle with the melted white candy.<br>Run a knife gently through the white candy to swirl it.<br>Sprinkle with remaining pistachios and cranberries.<br>Chill until firm and break into pieces.","url":"https://recipe.bluelayer.org/recipe/40383/pistachio-cranberry-bark"},{"id":"40374","title":"Molten Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>peanut butter, smooth style, without salt","directions":"Put the milk and cream in a tall, heavy saucepan and bring them to a boil.<br>Add the chocolate, reduce the heat to low, and stir until the chocolate is melted.<br>Beat the mixture with a wire whisk until light and fluffy, 10 to 12 minutes (or use an immersion blender, whipping for 5 to 6 minutes).<br>Add the flavoring of your choice, remove from the heat and let stand for 20 minutes to allow the flavor to develop.<br>If making the hot chocolate several hours in advance, transfer it to a bowl and put it in the refrigerator in a larger bowl filled with ice.<br>When ready to serve, reheat slowly to the boiling point and whip briefly again.<br>Serve in heatproof glasses, and top each one with whipped cream or 1/2 cup of meringue topping.","url":"https://recipe.bluelayer.org/recipe/40374/molten-hot-chocolate"},{"id":"40361","title":"Chocolate Raspberry Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raspberries, raw<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sweetener, herbal extract powder from stevia leaf","directions":"In medium saucepan, combine milk, raspberries and cocoa.<br>Cook, stirring, 1-2 minutes until hot.<br>Stir in vanilla extract and stevia.<br>Serve in mugs with spoons to eat raspberries.","url":"https://recipe.bluelayer.org/recipe/40361/chocolate-raspberry-cocoa"},{"id":"40346","title":"Chocolate Ice Crispy Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>ice creams, vanilla","directions":"Butter 8-inch pie plate.<br>In medium microwave-safe bowl, place syrup and chocolate chips.<br>Microwave at HIGH (100%) 45 seconds or until hot; stir until smooth.<br>Remove 1/4 cup chocolate mixture to small bowl.<br>Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.<br>Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust.<br>Place in freezer 15 o 20 minutes or until crust is firm.<br>Meanwhile, stir sour crem into reserved chocolate mixture.<br>Spoon half of ice cream into crust; spoon portion of chocolate sause over layer.<br>Top with scoops of ice cream and remaining suace.<br>Cover; return to freezer until serving time.","url":"https://recipe.bluelayer.org/recipe/40346/chocolate-ice-crispy-pie"},{"id":"40328","title":"Chocolate Peanut Butter Pieces","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>oil, corn, peanut, and olive","directions":"Line a 9 x 13 inch pan with either foil or parchment paper (I prefer the parchment paper).<br>Melt the chocolate.<br>You can do it either in a double boiler over hot, but not simmering water, or in a microwave, but use a lower setting, around 50%, so you don't scorch the chocolate.<br>Stir the chocolate until it's smooth.<br>Place the peanut butter in a small bowl and gradually stir in the powdered sugar.<br>I sift the sugar by adding 5 tablespoons into a sieve and then stirring it through on top of the peanut butter.<br>Add the peanut butter mixture to the chocolate and stir until blended.<br>Set aside to cool slightly.<br>Stir in 3/4 of the peanuts and spread the mixture in the lined pan.<br>Smooth the top, and then sprinkle the remaining peanuts over the top, pressing them lightly into the chocolate.<br>Chill until firm, and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/40328/chocolate-peanut-butter-pieces"},{"id":"40323","title":"Almond Chocolate Toffee","ingredients":"butter, without salt<br>sugars, brown<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Grease a 13x9-inch pan.<br>In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.<br>Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.<br>Stir in the coarsely chopped almonds.<br>Immediately pour into greased 13x9-inch pan.<br>Allow mixture stand until set but still warm, 15 minutes or so.<br>Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.<br>Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.<br>Cool.<br>Break into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/40323/almond-chocolate-toffee"},{"id":"40322","title":"Alethea's Coconut Joys","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In large mixing bowl add softened butter, powdered sugar and coconut.<br>With wooden spoon, mix well.<br>Using teaspoon amount of dough, roll or press into small balls.<br>Line large cookie sheet with waxed paper.<br>Line these up, can be close.<br>Press an indent in center of each (like a birds nest) with tip of your finger.<br>In glass measure cup melt chocolate in microwave stirring very often.<br>Spoon a small amount of melted chocolate in each center using all the chocolate.<br>Store these in the fridge.","url":"https://recipe.bluelayer.org/recipe/40322/aletheas-coconut-joys"},{"id":"40294","title":"Chocolate Espanol","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Put the chocolate, milk, and sugar in a heavy saucepan over low heat.<br>Whisk slowly until the chocolate melts and the sugar dissolves.<br>When the mixture is smooth and steamy, transfer to mugs; top with a dusting of cinnamon and serve.<br>*Spanish hot chocolate is thick and rich, almost like a loose pudding.<br>For dipping churros into.","url":"https://recipe.bluelayer.org/recipe/40294/chocolate-espanol"},{"id":"40275","title":"Potato Chip Cookies Dipped in Chocolate","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>nuts, almonds<br>potatoes, raw, skin<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"Preheat your oven to 350 degrees F.<br>Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside.<br>I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth.<br>Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.<br>Place the remaining 1/2 cup sugar in a small bowl.<br>Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands.<br>Roll the ball in the remaining sugar until coated.<br>Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies.<br>Cookies only need to be an inch apart; they only spread a little.<br>Bake cookies until lightly golden at the edges, about 15 minutes.<br>Transfer to cool on a wire rack.<br>If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}.<br>Stir until smooth.<br>Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.<br>OMGoodness -- DELISH :).","url":"https://recipe.bluelayer.org/recipe/40275/potato-chip-cookies-dipped-in-chocolate"},{"id":"40266","title":"Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"Place the milk and chopped chocolate in a saucepan over medium heat and whisk periodically until the mixture reaches the boiling point and is foamy.<br>Pour the hot chocolate into two cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or grated chocolate.","url":"https://recipe.bluelayer.org/recipe/40266/hot-chocolate"},{"id":"40260","title":"Chocolate Chip Cookie Dough","ingredients":"butter, salted<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>nuts, pecans<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium-sized mixing bowl, stir together the butter and sugar until smooth.<br>Stir in the flour, then the vanilla, nuts, and chocolate chips.<br>Form the dough into a disk about 1/2 inch (1 cm) thick, wrap it in plastic wrap, and refrigerate until firm.<br>Once chilled, unwrap the disk and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to mix in.<br>Fold pieces of Chocolate Chip Cookie Dough into 1 quart (1 liter) of ice cream as you remove it from the machine.<br>This dough can be stored for up to 5 days in the refrigerator or up to 2 months in the freezer, well wrapped.","url":"https://recipe.bluelayer.org/recipe/40260/chocolate-chip-cookie-dough"},{"id":"40258","title":"Chocolate Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, using an electric hand mixer, beat the butter until light and smooth.<br>Beat in the powdered sugar, milk and vanilla until smooth and creamy.<br>Place the chocolate chips in a small bowl and place over a small pan of barely simmering water.<br>Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes.<br>Remove the pan from the heat.<br>Add the melted chocolate to the vanilla frosting and stir until smooth.","url":"https://recipe.bluelayer.org/recipe/40258/chocolate-frosting"},{"id":"40234","title":"Homemade Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"Combine sugar, cocoa powder, cornstarch and salt in a saucepan over medium heat.<br>As it starts to heat, gradually add milk, stirring as you go.<br>Bring to a boil then boil for 2 minutes.<br>Remove from heat and stir in butter and vanilla.<br>Spoon into individual-size plastic containers for lunches.<br>Refrigerate until serving.<br>Optional: Sprinkle M&amp;Ms or chopped Reeses peanut butter cups on top when serving.","url":"https://recipe.bluelayer.org/recipe/40234/homemade-chocolate-pudding"},{"id":"40228","title":"Chocolate Mousse -- Non-dairy","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a blender, puree the tofu to a smooth paste.<br>Add the melted chocolate and blend thoroughly.<br>Pour the mousse into six individual dessert bowls and chill.","url":"https://recipe.bluelayer.org/recipe/40228/chocolate-mousse-non-dairy"},{"id":"40210","title":"Frozen Brownie Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a loaf tin with clear film.<br>Break 150 gms of the chocolate into a bowl.<br>Place over a pan of hot water.<br>Stir until melted.<br>Use two-thirds of the chocolate to brush inside the tin.<br>Chill in the fridge.<br>Reserve the remaining chocolate.<br>Remove ice-cream from the freezer.<br>Allow it to soften for 5 minutes.<br>Roughly chop 50gms of unmelted plain chocolate and all the white chocolate.<br>Beat ice-cream until smooth but still frozen.<br>Stir cake crumbs into ice-cream with the chopped chocolate.<br>Spoon into the lined tin until firm.<br>Re-melt the reserved chocolate.<br>Brush over the top surface of the ice-cream.<br>Freeze again.<br>Unmould and serve in slices.","url":"https://recipe.bluelayer.org/recipe/40210/frozen-brownie-cake"},{"id":"40205","title":"Chocolate Chip and Cinnamon Tea Cakes","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter and powdered sugar until creamy.<br>Add in vanilla.<br>Gradually mix in flour, cinnamon, and nuts.<br>Stir in 1 1/2 cups of the chocolate chips.<br>Roll dough into 1-inch balls and place on an ungreased baking sheet.<br>Bake in a 350 degrees F oven for 10 to 12 minutes (until the cookies are firm and the bottoms are just golden brown).<br>Microwave the remaining 1/2 cup of chocolate chips in a Ziploc bag in 30-second intervals until melted.<br>Snip off a corner of the bag, and add a swirl of chocolate to each cookie.","url":"https://recipe.bluelayer.org/recipe/40205/chocolate-chip-and-cinnamon-tea-cakes"},{"id":"40198","title":"Pretend Cheesecake","ingredients":"cheese, cottage, creamed, large or small curd<br>yogurt, vanilla, non-fat<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>strawberries, raw","directions":"In a bowl combine the cottage cheese, yogurt, pudding mix &amp; cinnamon.<br>Mix well until fairly smooth and consistant.<br>Add grape-nuts and diced strawberries to the mixture.<br>Blend all ingredients together and enjoy.<br>Delicious!<br>note- if using grapenuts, let sit for about 5 minutes to soften the cereal unless you like it extra crunchy.<br>Sometimes I can't wait!<br>You can leave the cinnamon out too and it will be alittle different but still great!","url":"https://recipe.bluelayer.org/recipe/40198/pretend-cheesecake"},{"id":"40191","title":"Easy and Authentic Chocolate Marshmallow Nuts Square","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english<br>candies, marshmallows<br>cocoa, dry powder, unsweetened","directions":"Roast the nuts in a frying pan, but do not let it burn.<br>Then let it cool well and then cut into suitable sizes with kitchen scissors.<br>If the marshmallows are big, cut into 1cm cubes.<br>Put the finely chopped chocolate into a heatproof bowl.<br>Microwave or use a double broiler to melt.<br>Add the cocoa powder.<br>Mix until it's no longer floury.<br>Add the nuts and marshmallows into the bowl.<br>Mix together with the chocolate.<br>Pour the mixture into the mold lined with parchment paper.<br>Microwave for 30 seconds to soften the chocolate.<br>Tap the base to eliminate air pockets.<br>Pusy with the back of a spoon to fill in gaps.<br>Cover with plastic wrap etc., rest for more than 1 hour in the fridge to set.<br>I use a tupperware lid.<br>Cut it into any size and it's all finished.<br>Keep in fridge, bring to room temperature before serving.<br>Enjoy the chocolate as it melts in your mouth, the crunchiness of nuts and the thickness of marshmallows.<br>I wrote \"milk chocolate\" for adding cocoa powder.<br>Use any chocolate you like, such as bitter or dark chocolate.","url":"https://recipe.bluelayer.org/recipe/40191/easy-and-authentic-chocolate-marshmallow-nuts-square"},{"id":"40185","title":"Tiger Butter II","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>peanut butter, smooth style, without salt","directions":"Line a 10x15 inch pan with parchment.<br>Set aside.<br>In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter.<br>Stir constantly until white chocolate and peanut butter melts.<br>Spread onto prepared pan.<br>Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern.<br>Chill until firm.<br>Cut into 1 /2 x 1\" pieces.","url":"https://recipe.bluelayer.org/recipe/40185/tiger-butter-ii"},{"id":"40182","title":"Sweet Marie Bars","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, brown<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine PB, corn syrup, and brown sugar in a large pot and cook over medium heat until well blended.<br>Remove from heat.<br>Add cereal and peanuts and stir quickly to coat with the hot PB mix.<br>Grease a baking dish and press cereal mix evenly into it.<br>Melt the butter and chocolate chips over medium heat and pour the frosting over the cereal mix.<br>Smooth and allow to cool.<br>Cut into 24 bars.","url":"https://recipe.bluelayer.org/recipe/40182/sweet-marie-bars"},{"id":"40172","title":"High Antioxidant Dark Chocolate Blueberry Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>blueberries, raw<br>nuts, pistachio nuts, raw","directions":"In a double boiler over hot water (not quite boiling), melt chocolate chips until smooth.<br>Add half of the dried blueberries and half of the pistachios.<br>Pour the mixture onto a foil-lined cookie sheet and spread to 1/8 thickness.<br>Sprinkle remaining blueberries and pistachios on top.<br>Place the cookie sheet into the refrigerator for 45 minutes, until bark hardens all the way through.<br>Break bark into uneven pieces.<br>Store in an airtight container in the refrigeratorthe pure chocolate will melt on contact with your fingertips!","url":"https://recipe.bluelayer.org/recipe/40172/high-antioxidant-dark-chocolate-blueberry-pistachio-bark"},{"id":"40171","title":"Chocolate Toffee Pumpkin Seed Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, pepper, red or cayenne<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.<br>Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.<br>Let cool slightly, then mix with cayenne until well blended; set aside.<br>Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.<br>Remove from heat and mix in 3/4 of the pumpkin seed mixture.<br>Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.<br>Sprinkle remaining pumpkin seed mixture over top.<br>Let set in a cool, dry location.<br>Once bark is hard, break up into shards.<br>The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.<br>Serve with ice cream, optional.","url":"https://recipe.bluelayer.org/recipe/40171/chocolate-toffee-pumpkin-seed-bark"},{"id":"40158","title":"Pooh's Honey Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>honey<br>butter, without salt","directions":"Melt chocolate with water over low heat.<br>Simmer for 3 minutes.<br>Remove from heat and stir in the honey and butter.<br>Beat well until smooth.<br>Pour it over ice cream or cake.<br>Add 2 tablespoons of sauce to a glass of warm milk and stir.<br>Store in an airtight jar.<br>It will keep in the fridge for a week or more.<br>Reheat gently but do not boil if you want the sauce warm again.<br>\"It's like this,\" he said.<br>\"When you go after honey with a balloon, the great thing is not to let the bees know you're coming.\"<br>-- Winnie-the-Pooh.","url":"https://recipe.bluelayer.org/recipe/40158/poohs-honey-chocolate-sauce"},{"id":"40154","title":"Saltine Toffee Cookies","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 400 degrees F (205 degrees C).<br>Line cookie sheet with saltine crackers in single layer.<br>In a saucepan combine the sugar and the butter.<br>Bring to a boil and boil for 3 minutes.<br>Immediately pour over saltines and spread t cover crackers completely.<br>Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes.<br>Remove from oven and sprinkle chocolate chips over the top.<br>Let sit for 5 minutes.<br>Spread melted chocolate and top with chopped nuts.<br>Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/40154/saltine-toffee-cookies"},{"id":"40131","title":"Gluten-Free, Allergy-Friendly Trail Bars","ingredients":"seeds, sunflower seed kernels, dried<br>honey<br>sweetener, syrup, agave<br>vanilla extract<br>oats<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw<br>nuts, cashew nuts, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a 9x13-inch baking dish.<br>Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed.<br>Add oats and stir to coat oats completely.<br>Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture.<br>Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.<br>Bake in the preheated oven until golden brown, 18 to 20 minutes.<br>Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/40131/gluten-free-allergy-friendly-trail-bars"},{"id":"40128","title":"Rocky Road Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, pecans","directions":"Grease an 8\" square pan with butter or margarine.<br>Put chocolate pieces in top of double boiler and heat slowly until chocolate is melted.<br>When chocolate is melted add marshmallows and nuts, stir until well blended.<br>Pour into greased pan, spread evenly.<br>Let cool, cut into desired size/shape pieces.<br>Eat!","url":"https://recipe.bluelayer.org/recipe/40128/rocky-road-fudge"},{"id":"40121","title":"No-Bake Chocolate Oatmeal Cookies","ingredients":"butter, without salt<br>butter, without salt<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sweetener, herbal extract powder from stevia leaf<br>oats","directions":"Put coconut butter into a microwave safe medium sized bowl and melt it in the microwave for 30 seconds intervals until it is soft enough to spoon into a bowl.<br>Add butter and honey into the melted coconut butter and microwave for 1 minute until mixture is soft enough to be combined well when stirred.<br>You can also just melt the mixture over low heat in a pot on the stove.<br>Set aside.<br>In another larger bowl whisk milk and cocoa powder together until smooth.<br>Stir in vanilla extract and stevia.<br>Combine both wet ingredients in the larger bowl and mix until combined.<br>Then add the oats and stir to coat them well.<br>Drop your preferred size scoops of dough onto a baking sheet that youve lined with waxed paper or parchment.<br>Freeze or refrigerate until set.<br>Keep refrigerated.<br>Some Notes: I have tried this recipe using a full cup of coconut butter and no dairy butter and they were tasty but dry.<br>You could try replacing the butter used for coconut oil.<br>You can use whatever milk you like to replace the 1%.<br>You could eliminate the vanilla stevia but the cookies will be only mildly sweet.<br>Left on the counter they will start to soften to the touch.<br>They wont fall apart, but they will be slightly sticky.<br>I suggest keeping them refrigerated until ready to serve.<br>You could try replacing the coconut butter with peanut butter but since my boys are allergic I have not tried this.<br>So I cannot say for sure they will hold together.<br>If you are gluten free, make sure your oats are certified and labeled gluten free.","url":"https://recipe.bluelayer.org/recipe/40121/no-bake-chocolate-oatmeal-cookies"},{"id":"40096","title":"Homemade Butter with Chives and Buttermilk","ingredients":"cream, whipped, cream topping, pressurized<br>chives, raw<br>salt, table","directions":"This recipe is really simple but it does take time.<br>Dont plan on using the butter the same day you start to make it, and dont rush yourself.<br>Make the butter at a leisurely pace whenever you have time, and refrigerate it when you are busy.<br>Pour the cream into an eight-ounce jar and add the chives and salt.<br>You could use more cream if you wanted, just adjust the size of the jar accordingly.<br>I used the leftover cream from when I made my Double Bittersweet Chocolate Ganache Cake.<br>I found that it made a nice proportion of butter to buttermilk but you could use heavy cream if so desired.<br>Seal the jar tightly.<br>Here is where the fun begins.<br>Shake the cream, and keep shaking, and shake some more, and still shake away.<br>By doing this you are created a little mini butter churn in your jar.<br>Shake while you are watching TV, really, just shake whenever you have at least one free hand.<br>It takes a long time to make butter this way.<br>But it still takes a long time if you wanted to try to use the mixer with a whisk attachment.<br>And my mixer whirs something awful.<br>Really I would rather shake a jar than listen to that thing for any prolonged period of time.<br>The butter is ready when you have about an inch to an inch and a half or more of butter and the butter looks kind of like scrambled eggs.<br>Take a small square of cheesecloth and place it over the mouth of the jar.<br>Flip over the jar and, holding on to the cheesecloth, let the buttermilk drain into a bowl.<br>Once most of the buttermilk is drained out, grab the cheesecloth and butter in one fist and squeeze out the remaining buttermilk.<br>Place the butter on a piece of plastic wrap and cover it before forming it into a ball.<br>Pour the buttermilk back into the jar.<br>Refrigerate both until ready to use.","url":"https://recipe.bluelayer.org/recipe/40096/homemade-butter-with-chives-and-buttermilk"},{"id":"40087","title":"Starwberries With Chocolate Caramel Sauce","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table<br>butter, without salt<br>strawberries, raw","directions":"Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minute.<br>Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1-2 minute.<br>Remove from heat and carefully pour in cream - mixture will steam and bubble vigorously).<br>Once the bubbles subside, return pan to heat and cook, stirring constantly, until caramel has thickened and all sugar is dissolved.<br>Remove from heat, then add chocolate and salt and stir until chocolate is melted.<br>Add butter and stir until just melted.<br>Cool sauce slightly, then drizzle over strawberries.","url":"https://recipe.bluelayer.org/recipe/40087/starwberries-with-chocolate-caramel-sauce"},{"id":"40070","title":"2 Minute Microwave Brownie in a Mug","ingredients":"butter, without salt<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Add 2 tablespoons of butter or oil.<br>Melt butter.<br>Add 2 tablespoons of water.<br>Add a pinch of salt.<br>Add cocoa or chocolate powder (like Nesquik) (add as much as you want).<br>Add 1 tablespoon of sugar for chocolate powder (Nesquik) OR 2 tablespoons of sugar for cocoa powder.<br>Add 1 teaspoon of vanilla extract (OPTIONAL).<br>Stir it up.<br>Microwave it for 2 minutes.<br>ENJOY!<br>:D.","url":"https://recipe.bluelayer.org/recipe/40070/2-minute-microwave-brownie-in-a-mug"},{"id":"40064","title":"Quick Peanut Butter \"truffles\"","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Melt chips and peanut butter in microwave for 1 minute.<br>Combine well with spoon; melt an additional 20 seconds.<br>Stir in powdered sugar; heat an additional 30-60 seconds (just until the mixture is pliable like playdough when stirred).<br>Knead each teaspoon of truffle for a few seconds before rolling into a ball to avoid cracks.<br>If you are a chocolate person, these would probably be good dipped in chocalte; or rolled in nuts or powdered sugar, or even sugar sprinkles- I like them plain.","url":"https://recipe.bluelayer.org/recipe/40064/quick-peanut-butter-truffles"},{"id":"40054","title":"Chocolate Cranberry Gift Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>raisins, seeded<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"r&gt;Layer the ingredients in a jar in the order given, I use a 750ml jar but when I got this recipe it said to use a 1-quart jar.<br>*Attach a card with the following instructions:.<br>\"Chocolate Cranberry Cookies\".<br>Preheat oven to 350F.<br>In a medium bowl empty the contents of the jar and mix well.<br>In another bowl, beat together 1/2 cup of soft butter or margarine, 1 large egg and 1-teaspoon vanilla extract until light and fluffy.<br>Add the cookie-mix, and mix together by hand.<br>Put heaped teaspoonfuls on a greased baking sheet, leaving room to spread.<br>Bake for 8-10 minutes until edges start to brown.<br>Cool for a few minutes on a baking sheet then remove to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/40054/chocolate-cranberry-gift-cookies"},{"id":"40050","title":"Mini Doughnuts","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>butter, without salt<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>sugars, powdered<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground","directions":"Combine ingredients in bread machine and press \"Start\".<br>After, make little balls out of dough and fry.","url":"https://recipe.bluelayer.org/recipe/40050/mini-doughnuts"},{"id":"40042","title":"The Bistro's Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>sugars, granulated","directions":"Preheat oven to 375 degrees.<br>In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.<br>Cut butter into flour mixture until mixture resembles a coarse meal.<br>Add cherries and chips and mix well.<br>Make a well in center of mixture and pour in yogurt (or buttermilk).<br>Mix ingredients into a soft, slightly wet dough.<br>Cut dough in half.<br>Take half of dough and turn dough out onto lightly floured work surface.<br>Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.<br>Cut into 8 wedges.<br>Place each wedge onto a cookie sheet sprayed with cooking spray.<br>Repeat with other half of dough.<br>Sprinkle wedges with turbinado sugar.<br>Bake at 375 for about 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/40042/the-bistros-cherry-scones"},{"id":"40041","title":"Chocolate Peanut Butter Cold Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt","directions":"Melt chocolate morsels in the microwave.<br>Once slightly cooled, add cream cheese and peanut butter.<br>Stir well until creamy.<br>Cover and refrigerate until ready to serve.<br>We love dipping strawberries in this dip!","url":"https://recipe.bluelayer.org/recipe/40041/chocolate-peanut-butter-cold-dip"},{"id":"40032","title":"Chocolate Shell Sauce","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter and chocolate in a small saucepan over medium heat, or in the microwave.<br>Stirring frequently.<br>Serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/40032/chocolate-shell-sauce"},{"id":"40029","title":"M & M's Cookie Mix in a Jar","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix baking soda and baking powder with flour.so you can add flour mixture into one layer.<br>Layer ingredients in order given into a wide-mouth.<br>Press each layer firmly so it will all fit in the jar.<br>Attach these instructions to your gift.<br>INSTRUCTIONS.<br>Empty jar of cookie mix into large mixing bowl.Use your hands to thoroughly blend mix.<br>Add 1 stick butter or margarine, very soft.<br>(please do not use diet).<br>1 large egg, slightly beaten, and 1 tsp vanilla extract.<br>Mix until completely blended.<br>you will need to finish mixing with your hands as this is stiff.<br>Shape into balls the size of walnuts.<br>Place 2\" apart on sprayed cookie sheet.<br>Bake in preheated 375 for 12-14 minutes until edges are lightly browned.<br>Cool 5 minutes on baking sheet.<br>Remove cookies to racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/40029/m-ms-cookie-mix-in-a-jar"},{"id":"40013","title":"Fiber One Sweet Snack Mix #1","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>raisins, seeded<br>nuts, almonds","directions":"In a bowl, combine all ingredients.<br>Separate into 4 plastic bags or other small containers.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/40013/fiber-one-sweet-snack-mix-1"},{"id":"40011","title":"Sicilian Easter Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spices, cinnamon, ground<br>cheese, ricotta, whole milk<br>sugars, granulated<br>vanilla extract<br>orange juice, raw<br>chocolate, dark, 70-85% cacao solids<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small bowl, mix together the crushed cookies, cinnamon and butter.<br>Press into the bottom of a 9 inch springform pan.<br>Refrigerate while you prepare the filling.<br>In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer.<br>Stir in candied peel and 2 ounces of grated chocolate by hand.<br>Spoon the filling over the chilled crust, and smooth out the top surface.<br>Refrigerate for 6 hours, or overnight.<br>Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer.<br>Run a knife around the outside edge of the cake, and remove the sides of the pan.<br>Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/40011/sicilian-easter-cheesecake"},{"id":"40005","title":"Chocolate Hazelnuts","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts","directions":"In a double sauce pan, melt the chocolate.<br>Dump in the hazelnuts and with a spoon coat them well in the melted chocolate until they are all covered.<br>Drop 4-5 chocolate hazelnuts in small paper cups.<br>Let the chocolate dry and serve, or wrap them up in nice see-through paper and give them out as cute presents.","url":"https://recipe.bluelayer.org/recipe/40005/chocolate-hazelnuts"},{"id":"39963","title":"Chocolate Buttercream Frosting Shots","ingredients":"butter, without salt<br>candies, marshmallows<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"In large bowl, combine the butter, marshmallow creme, salt and vanilla.<br>Use an electric mixer with the whisk attachment on high to beat until well mixed.<br>Add the cocoa powder and mix on low until just incorporated.<br>Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.<br>(Frosting can be refrigerated.<br>Allow 10-15 minutes after removing from refrigerator before proceeding).<br>Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.<br>Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.","url":"https://recipe.bluelayer.org/recipe/39963/chocolate-buttercream-frosting-shots"},{"id":"39950","title":"Florentine Slice","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>raisins, seeded<br>cherries, sweet, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter and sugar in a large saucepan.<br>Remove from heat and add almonds, raisins and cherries.<br>Sift flour and baking powder into the saucepan and mix until combined.<br>Spread into a greased 20cm square shallow tin.<br>Bake at 180C degrees for 25 minutes or until golden and cooked.<br>Melt chocolate in microwave or over hot water.<br>Drizzle over slice while still warm.<br>Cut into sqaures or fingers while warm.","url":"https://recipe.bluelayer.org/recipe/39950/florentine-slice"},{"id":"39945","title":"Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Combine all ingredients.<br>Store in an airtight container in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/39945/hot-chocolate-mix"},{"id":"39925","title":"Tina's Shortbread Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 300 degrees F (150 degrees C).<br>Sift together the flour, baking powder and salt, set aside.<br>In a medium bowl, cream the butter and sugar together until fluffy.<br>Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.<br>Roll or scoop dough into walnut sized balls.<br>Place them on unprepared cookie sheets 1 1/2 inches apart.<br>Flatten cookies slightly.<br>Bake for 15 to 20 minutes, until light golden brown.<br>Remove from sheets to cool on racks.","url":"https://recipe.bluelayer.org/recipe/39925/tinas-shortbread-chocolate-chip-cookies"},{"id":"39921","title":"Chocolate Sorbet","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Serve each person 1/2 cup chocolate sorbet topped with 2 Tbsp.<br>sliced almonds for a decadent snack.","url":"https://recipe.bluelayer.org/recipe/39921/chocolate-sorbet"},{"id":"39903","title":"Apricot Orange Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>orange juice, raw<br>salt, table<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, powdered<br>orange juice, raw","directions":"Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.<br>Add apricots and white baking chips; mix well.<br>Add whipping cream all at once; stir just until dry ingredients are moistened.<br>On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.<br>Pat each half into a 6 inch round; cut each round into four wedges.<br>PLace two inches apart on the cookie sheet.<br>Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.<br>Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.<br>Drizzle icing over warm scones; serve warm.","url":"https://recipe.bluelayer.org/recipe/39903/apricot-orange-cream-scones"},{"id":"39890","title":"Almond Bark Snowball Cookies","ingredients":"nuts, almonds<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive","directions":"Put out waxed paper on counter or table.<br>Melt almond bark according to package instructions.<br>I usually melt it in the microwave in 30 second to 1 minute intervals, stirring in between to avoid scorching.<br>Once the bark is melted, stir in the peanut butter till mixture is smooth.<br>Once smooth, stir in the rice krispies, peanuts, and then the marshmallows.<br>Stir till combined.<br>Mixture should be very lumpy.<br>By teaspoonfuls or using a cookie scoop, drop mixture onto waxed paper.<br>Let sit for one hour and enjoy.<br>*You may use chocolate bark, but usually the white almond bark is preferred.<br>*Its very pretty to take just a bit of melted chocolate chips and drizzle slightly over the cookies.","url":"https://recipe.bluelayer.org/recipe/39890/almond-bark-snowball-cookies"},{"id":"39886","title":"White Trash Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine all of the dry ingredients.<br>Mix gently with a rubber spatula so as not to crush the cereal.<br>Melt chocolate discs in the microwave or over a double boiler.<br>Pour over dry mix and stir with spatula until all of the pieces are coated with chocolate.<br>(Be patient!<br>It will take a while to coat everything.<br>Just keep stirring!)<br>When all of the pieces are coated, spread the mixture onto sheets of waxed paper to dry.<br>It will take several hours to dry, or you can let it sit out overnight.<br>When dry, store in airtight containers.<br>Bag it up and give it away to friends!<br>Makes great gifts and is fun to bring to parties.<br>If youre a real choc-a-holic, you can use more than 1 pound of chocolate.<br>Or use half white and half dark for more fun.","url":"https://recipe.bluelayer.org/recipe/39886/white-trash-snack-mix"},{"id":"39880","title":"Chocolate Dulce de Leche Cupcakes","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>seeds, chia seeds, dried<br>water, bottled, generic<br>beverages, almond milk, unsweetened, shelf stable<br>butter, without salt<br>sugars, powdered<br>dulce de leche<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the cupcakes :<br>Preheat the oven to 375 F. Put 6 paper liners into a cupcake pan.<br>Set aside.<br>Into your mixing bowl add the butter, flour, baking powder, cocoa, sugar and salt.<br>Mix with the paddle attachment until the mixture resembles fine breadcrumbs.<br>In a small bowl mix the chia seeds with the water and let it sit for a few minutes.<br>Shortly, it will become a gel.<br>Add the gel to the dry ingredients and mix.<br>Slowly add the milk.<br>Spoon the batter into the prepared baking cups.<br>Bake for about 18-20 minutes.<br>Remove from the oven and set aside to cool.<br>Dulce de Leche Frosting<br>Put the butter, sugar and dulce de leche into a mixing bowl.<br>With the paddle attachment, mix them on low speed until incorporated.<br>Increase the speed and mix for further 2-3 minutes.<br>Add few drops of milk if needed until you reach your desired frosting consistency.<br>Frost the cupcakes when completely cooled!","url":"https://recipe.bluelayer.org/recipe/39880/chocolate-dulce-de-leche-cupcakes"},{"id":"39873","title":"Chocolate Peanut Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting.<br>Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly.<br>Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes).<br>It will begin to get a bit thicker as it cools.<br>If using a thermometer, it should register 95F.<br>Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate.<br>If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.<br>Set the pan of chocolate over the pan of warm water.<br>The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.<br>Stir the peanuts into the chocolate, making sure to thoroughly coat them with chocolate.<br>Line a baking sheet with parchment or waxed paper.<br>Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them.<br>Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The clusters are best served at room temperature.<br>Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/39873/chocolate-peanut-clusters"},{"id":"39866","title":"Peanut Butter and Chocolate Ice Cream Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt","directions":"In a saucepan, melt chocolate chips over medium heat.<br>Add coconut oil and stir to combine.<br>Remove from heat.<br>Add peanut butter and continue stirring until peanut butter is melted.<br>Serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/39866/peanut-butter-and-chocolate-ice-cream-shell"},{"id":"39860","title":"Chocolatey Fruit Dip","ingredients":"yogurt, greek, plain, nonfat<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>honey","directions":"Stir all ingredients together well.<br>Taste and sweeten if needed, though I don't think extra sugar is necessary.<br>Serve with fruit chunks or slices.","url":"https://recipe.bluelayer.org/recipe/39860/chocolatey-fruit-dip"},{"id":"39851","title":"Dark Chocolate Krispies Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>salt, table","directions":"Line 8 x 8 baking dish with parchment paper or foil.<br>Lightly grease the bottom and sides of the paper.<br>Set aside.<br>In a large microwave-safe bowl, melt chocolate in 15-second increments.<br>Stir until smooth.<br>Add peanut butter and stir until combined and smooth.<br>Add rice krispies and gently fold in until evenly coated with chocolate.<br>Add mini marshmallows and gently fold in.<br>Pour the cereal and chocolate mixture into prepared baking dish.<br>Spread evenly with a spatula or back of a spoon sprayed with cooking oil.<br>(It will help with the stickiness.)<br>Sprinkle with sea salt.<br>Gently press down with a piece of parchment paper.<br>Refrigerate until set, at least 30 minutes.<br>Cut in bars.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39851/dark-chocolate-krispies-treats"},{"id":"39838","title":"Chocolate Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Combine chocolate and cream in small saucepan.<br>Stir over low heat until combined.<br>Stir in vanilla extract.","url":"https://recipe.bluelayer.org/recipe/39838/chocolate-fudge-sauce"},{"id":"39836","title":"Halloween M&M Snack Mix","ingredients":"cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sunflower seed kernels, dried","directions":"Toss all ingredients together in a bowl or bag.<br>Store in a sealed bag or container.<br>Maybe hide from your boyfriend or husband if you want more than one handful.","url":"https://recipe.bluelayer.org/recipe/39836/halloween-m-m-snack-mix"},{"id":"39835","title":"Chewy Chocolatey Cheerioats Bars","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive<br>raisins, seeded<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, brown<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Preheat oven to 350 F.<br>Spread oats in the bottom of a 9x9-inch rimmed baking pan and toast in the oven until fragrant and lightly browned, about 15 minutes.<br>While the oats are browning, put the Cheerios, chocolate chips, peanuts, and raisins into a large bowl.<br>Set aside.<br>Pour the brown rice syrup, brown sugar, and peanut butter into a small, heavy pot and warm over medium heat to dissolve the sugar and melt the ingredients together.<br>Heat until its a thin, smooth syrup, stirring occasionally.<br>Once the ingredients are melted, stir in the vanilla.<br>When the oats are done, remove them from oven and add them to the bowl with the Cheerios mixture.<br>Mix well.<br>Lightly grease the bottom and sides of the pan that you cooked the oats in.<br>Drizzle the hot syrup over the cereal mixture and use a wooden spoon to quickly work the ingredients together so it is one, uniform lump, with no dry bits left out.<br>Put it immediately into the greased baking pan and use the spoon to press it down very firmly, filling out the entire pan.<br>Once the mixture has cooled enough to touch, use your hands to press down on the mixture further until it is one solid, uniform block.<br>Leave it to cool for 30 minutes.<br>Then, invert the bars out of the pan onto a cutting board.<br>Turn it right-side up, and cut it into 25 bars.<br>Store in an airtight container.<br>Adapted from a recipe for Banana Nut Energy Bars by the folks at Cheerios.","url":"https://recipe.bluelayer.org/recipe/39835/chewy-chocolatey-cheerioats-bars"},{"id":"39823","title":"Easy Chocolate Covered Coconut Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>milk, canned, condensed, sweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease cookie sheets.<br>In a large bowl, stir together the coconut, flour and salt.<br>Stir in the sweetened condensed milk and vanilla until everything is well blended.<br>Drop by heaping spoonfuls onto the prepared pan.<br>Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted.<br>Immediately remove from cookie sheets to cool on wire racks.<br>In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth.<br>Remove from heat and set aside to cool.<br>Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl.<br>Place onto waxed paper until set.","url":"https://recipe.bluelayer.org/recipe/39823/easy-chocolate-covered-coconut-macaroons"},{"id":"39819","title":"Easy Bake Oven Secret Chocolate Chip Cookies","ingredients":"sugars, granulated<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat Easy Bake Oven 15 minutes<br>Stir together the sugars and margarine.<br>Add the baking powder, vanilla, water and flour, stirring until flour disappears.<br>Mix in the chocolate chips.<br>Roll the dough between your fingers and make 12 small balls, 1/2 inch each.<br>Place a few balls on a greased and floured sheet or pan with space between them.<br>Bake 10 to 12 minutes Repeat until all the cookies are baked.<br>Makes 12 cookies.","url":"https://recipe.bluelayer.org/recipe/39819/easy-bake-oven-secret-chocolate-chip-cookies"},{"id":"39817","title":"No Bake SMores Bars","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>mini semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a saucepan over medium-low heat, melt butter, allowing to turn a light brown before adding in 5 cups of marshmallows.<br>Stir until melted.<br>Remove from heat and scrape it into a large mixing bowl.<br>Add cereal into the bowl and toss to coat.<br>Add both kinds of chocolate chips and remaining marshmallows.<br>Stir.<br>Press smores mixture into a greased 8x11 rectangular glass pan.<br>Refrigerate for 1 hour to firm up, then cut into squares.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/39817/no-bake-smores-bars"},{"id":"39816","title":"Chocolate Chip Spelt Cookies","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.<br>Coat baking sheets with cooking spray, or line with parchment paper.<br>Spoon peanut butter into microwave-safe bowl, and heat on high power 30 to 45 seconds, or until melted, stirring once or twice.<br>Combine flour, baking soda and salt in large bowl.<br>Stir in peanut butter, maple syrup and vanilla until blended.<br>Fold in chocolate chips.<br>Drop 2 Tbs.<br>dough for each cookie onto prepared baking sheet, and flatten slightly.<br>Bake 15 to 17 minutes, or until golden brown.<br>Cool 5 minutes, then transfer to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39816/chocolate-chip-spelt-cookies"},{"id":"39809","title":"Lawroweld Granola","ingredients":"oats<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>nuts, almonds<br>nuts, pecans<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>oil, canola<br>water, bottled, generic<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix well dry ingredients with wet ingredients until slightly sticky.<br>Spread evenly onto two large baking sheets and compress down with rolling pin.<br>Bake at lowest temperature for 8-10 hours depending on your oven.<br>Once completely baked, the granola should break off into chunks and should not feel moist at all.<br>Tip: I turn my temperature knob until the light goes on on my oven to get the lowest operating temperature and then leave in the oven overnight.","url":"https://recipe.bluelayer.org/recipe/39809/lawroweld-granola"},{"id":"39806","title":"Oatmeal Banana Chocolate Chip Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>bananas, raw<br>vanilla extract<br>beverages, almond milk, unsweetened, shelf stable<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Grease and flour a 9 x 9 inch baking pan.<br>In a medium bowl whisk together flour, oats, baking powder, baking soda and salt.<br>In a large bowl, whisk together brown sugar, sugar, oil, pureed banana, and vanilla until smooth.<br>Fold the flour mixture into the wet ingredients until mostly mixed and then add the almond milk.<br>Fold ingredients until incorporated and add the chocolate chocolate chips until just mixed.<br>Do not over mix.<br>Pour the batter into the prepared pan.<br>Bake at 350 F for approximately 45 minutes.","url":"https://recipe.bluelayer.org/recipe/39806/oatmeal-banana-chocolate-chip-cake-vegan"},{"id":"39797","title":"Blackberry Chocolate Dessert Recipe","ingredients":"blackberries, raw<br>sugars, granulated<br>cornstarch<br>ice creams, chocolate","directions":"Puree Blackberries in a food processor or possibly blender.<br>Strain and throw away seeds.<br>Place juice and pulp in a small saucepan.<br>Stir in cornstarch till it dissolves; turn heat to medium.<br>Bring to a boil, stirring constantly.<br>Boil 1 minute.<br>Remove from heat.<br>Stir in liqueur.<br>Cover and chill.<br>To serve, spoon Blackberry sauce onto serving plate.<br>Place 1 slice of commercially-prepared cheesecake or possibly lb.<br>cake over sauce.<br>Decoratively drizzle chocolates over cake.<br>Sprinkle with toasted pecans.","url":"https://recipe.bluelayer.org/recipe/39797/blackberry-chocolate-dessert-recipe"},{"id":"39795","title":"Chocolate Marshmallow Sour Cream Waffles","ingredients":"cream, sour, cultured<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>candies, marshmallows","directions":"Heat your waffle iron.<br>Mix together sour cream, milk, butter and sugar.<br>Sift the flour, baking powder, baking soda, salt and cocoa powder together into the sour cream mixture.<br>Lastly, mix in the mini marshmallows.<br>The mixture will be pretty thick.<br>Spoon 2 tablespoons of the mixture onto your waffle iron.<br>The cooking time will depend on your waffle iron.<br>I set mine at 3, and cooked the waffles for 3 minutes.","url":"https://recipe.bluelayer.org/recipe/39795/chocolate-marshmallow-sour-cream-waffles"},{"id":"39789","title":"Cherry Walnut White Chocolate Fudge","ingredients":"nuts, walnuts, english<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cherries, sweet, raw","directions":"Spray a 9\"x9\" pan with nonstick cooking spray, then spray the inside of a heavy large saucepan.<br>In the prepared saucepan, combine sugar, cream, butter &amp; syrup, then cook over medium heat until sugar dissolves &amp; mixture comes to a boil, stirring freuently.<br>Re-incorporate any sugar crystals that accumulate on the sides of the saucepan.<br>Attach a candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, BUT NOT TOUCHING BOTTOM OF PAN!<br>Comtinue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F) on candy thermometer, stirring frequently.<br>Remove from heat &amp; let stand 10 minutes ~ DO NOT STIR!<br>Add white chocolate &amp; vanilla, then stir until chocolate is melted &amp; mixture is smooth, about 1 minute.<br>Stir in cherries &amp; walnuts, then spread evenly in prepared pan.<br>Score into 64 squares while fudge is still warm.<br>Refrigerate until firm, then cut along scored lines, separating into squares.","url":"https://recipe.bluelayer.org/recipe/39789/cherry-walnut-white-chocolate-fudge"},{"id":"39787","title":"Almond Joy Candies","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a large baking sheet with parchment paper or brush with melted butter.<br>Melt butter in a large sauce pan.<br>Once the butter is melted, remove it from the heat and stir in the coconut and sugar.<br>Form mixture into small balls with 1 or 2 almonds in the center of each.<br>I use a heaping tablespoon of the mixture for each ball.<br>Place chocolate coating in a small glass bowl and microwave on high in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.<br>Dip each ball into the chocolate and coat evenly.<br>Use a fork to lift the candies out of the melted chocolate and allow the excess chocolate to drip off.<br>Place the candies on the cookie sheet and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/39787/almond-joy-candies"},{"id":"39781","title":"Choc Crackles, (Without Copha)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrup, maple, canadian<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt the chocolate and butter together in a bowl placed over a pan of simmering water, stirring until melted.<br>Remove chocolate from heat, and stir in the syrup and cereal.<br>Drop spoonfuls of mixture into 12 muffin or cupcake cases.<br>Refrigerate for at least one hour.<br>They will keep in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/39781/choc-crackles-without-copha"},{"id":"39774","title":"Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>xanthan gum,<br>salt, table<br>sweetener, syrup, agave<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to gas 3 / 170C / 325F and line baking sheets with parchment paper<br>Combine the flour, baking soda, xanthan gum and salt in a bowl<br>In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth.<br>Add the flour &amp; chocolate chips and combine.<br>The dough should be like a stiff cake mix more than a dough<br>Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot).<br>I do them in batches of 18<br>Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges.<br>Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely.<br>Store in air-tight container","url":"https://recipe.bluelayer.org/recipe/39774/vickys-chewy-chocolate-chip-cookies-gluten-dairy-egg-soy-free"},{"id":"39768","title":"Cashew & Cranberrie Clusters","ingredients":"candies, semisweet chocolate<br>cranberries, dried, sweetened<br>nuts, cashew nuts, raw","directions":"Melt chocolate in a double boiler.<br>Remove from heat and cool slightly.<br>Stir in sweetened dried cranberries and nuts.<br>Drop by teaspoonfuls onto a cookie sheet.<br>Let harden at room temperature or chill in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39768/cashew-cranberrie-clusters"},{"id":"39746","title":"Wacky Cake III","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>vinegar, distilled<br>vanilla extract<br>water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Sift the flour, white sugar, baking soda, salt and 6 tablespoons of the cocoa into a 9 x 13 inch baking pan.<br>Drizzle melted margarine and the vinegar over the flour mixture.<br>Add the vanilla and cold water and stir well to remove lumps.<br>Bake at 350 degrees F (175 degrees C) for 35 minutes.<br>Spread with chocolate frosting.<br>To Make Chocolate Frosting: Combine the confectioner's sugar, 6 tablespoons water, 3 tablespoons cocoa, and 1/2 cup of the margarine.<br>Heat until melted and stir until smooth add vanilla and nuts if desired, and spread over cake.","url":"https://recipe.bluelayer.org/recipe/39746/wacky-cake-iii"},{"id":"39726","title":"Creamy Rich Walnut Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>butter, without salt<br>vanilla extract<br>nuts, walnuts, english","directions":"In a saucepan heat the chocolate and milk on low, stirring until it's melted.<br>Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).<br>Add the butter and pour off into a mixer bowl to cool.<br>Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts.<br>Continue beating on low until it loses its gloss and thickens.<br>Pour into a greased 9 by 9-inch pan and spread evenly.<br>Let cool then cut into 1-inch cubes.","url":"https://recipe.bluelayer.org/recipe/39726/creamy-rich-walnut-fudge"},{"id":"39722","title":"Jennifer Fisk's Chocolate Fudge Sauce - Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>vanilla extract","directions":"In a 4 qt.<br>heavy bottomed sauce pan, mix the chocolate squares and butter together.<br>While stirring, over Medium heat, melt the chocolate and butter together.<br>add the sugar and continue stirring to dissolve it.<br>Then, still stirring, add the milk and cook for 3 minutes, but \"DO NOT\" boil.<br>(Basically you are stirring constantly)<br>Take off the heat and add the salt and vanilla and mix well.<br>Let cool and then pour into sterilized 1/2 pint jars and seal them with sterilized lids and rings.<br>Store in the refrigerator until use.<br>When your are ready to use, you just pour out the desired amount and heat it in the microwave at 15 second intervals until it is as hot as you want it.","url":"https://recipe.bluelayer.org/recipe/39722/jennifer-fisks-chocolate-fudge-sauce-fudge-sauce"},{"id":"39703","title":"5 Minute Chocolate Sauce Recipe","ingredients":"cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt","directions":"In a medium-size saucepan, hot the cream and chocolate over very low heat, stirring occasionally to smooth.<br>When the chocolate is completely melted, 5 or possibly 6 min, remove from the heat and whisk in the butter.<br>Fold in any of the optional flavorings listed below, and serve.<br>Store the sauce in a clean, tightly covered jar.<br>Reheat the sauce right in the jar, in a saucepan of warm water, with the lid loosened.<br>Refrigerated, this will last for at least 2 weeks.<br>This recipe yields about 2 c..<br>VARIATIONS:o Chocolate Mint Sauce - Whisk 2 Tbsp.<br>white creme de menthe into the sauce with the butter.<br>o Mocha Sauce - Heat the cream first, whisking in 2 Tbsp.<br>instant coffee pwdr.<br>Add in the chocolate and proceed as above.<br>When the sauce comes off the heat, whisk in the butter and 2 Tbsp.<br>coffee liqueur.<br>Yield: 2 c.","url":"https://recipe.bluelayer.org/recipe/39703/5-minute-chocolate-sauce-recipe"},{"id":"39701","title":"Easy Homemade Peanut Butter or Chocolate Magic Shell Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>oil, olive, salad or cooking","directions":"Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).<br>Microwave on high for about 45 seconds; remove and stir until blended and smooth.<br>Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!<br>).<br>This will harden when combined with frozen ingredients.","url":"https://recipe.bluelayer.org/recipe/39701/easy-homemade-peanut-butter-or-chocolate-magic-shell-topping"},{"id":"39693","title":"Egg-Free Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 340 F. Line 2 baking sheets with parchment paper.<br>In a medium-sized bowl, place flour, baking soda, baking powder and salt.<br>Stir to combine.<br>Set aside.<br>In another medium-sized bowl, cream together margarine and sugars with an electric mixer.<br>Add 2/3 of the milk and the vanilla extract.<br>Beat well.<br>Add flour mixture into the creamed mixture a bit at a time, beating well after each addition and scraping the bowl in between additions.<br>If the mixture seems too dry or crumbly, add the remaining milk.<br>Add the chocolate chips and stir to incorporate into the dough.<br>Roll the dough between your hands into 1 1/4 inch diameter balls and then flatten each ball on the parchment paper-lined sheet with your fingers into discs about 1/4 of an inch thick.<br>Bake for 8-10 minutes or until edges begin to brown.<br>The cookies will be relatively flat and will fall some due to the lack of egg.<br>Remove from oven once done.<br>Cool the cookies on the sheet for 1-2 minutes, then remove them to a wire rack to cool completely.<br>Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/39693/egg-free-chocolate-chip-cookies"},{"id":"39639","title":"Chocolate Facial","ingredients":"cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>cheese, cottage, creamed, large or small curd<br>avocados, raw, all commercial varieties<br>honey<br>oats","directions":"In a bowl, mix ingredients together.<br>Apply to face.<br>Leave on face for ten minutes.<br>When taking off the facial, try patting the face with a warm washcloth to dampen before removing.<br>Apply moisturizer.","url":"https://recipe.bluelayer.org/recipe/39639/chocolate-facial"},{"id":"39638","title":"Gumbo Base (Aka Roux)","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt","directions":"Melt Butter in a heavy bottomed skillet over medium to medium high heat.<br>Slowly sprinkle in the flour a little at a time, stirring constantly.<br>Continue to stir constantly.<br>Do not walk away!<br>If you burn it even the tiniest bit, it is unusable.<br>You will notice the flour beginning to brown.<br>The darker the flour, the darker the gravy.<br>For gumbo, when the roux reaches a deep dark chocolate brown color it is done.<br>At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.<br>You can make this ahead of time and keep tightly covered in the frige or freezer.","url":"https://recipe.bluelayer.org/recipe/39638/gumbo-base-aka-roux"},{"id":"39633","title":"SMores Krispies Bars","ingredients":"candies, marshmallows<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, marshmallows","directions":"Line an 8 x 8 baking dish with parchment paper making sure you have overhang on two sides for easier lifting when the bars are done.<br>Lightly grease the bottom of the paper.<br>Set aside.<br>For the Rice Krispies layer: In a large microwave-proof bowl, place mini marshmallows and butter.<br>Microwave for 30 seconds, stir and microwave for additional 20 seconds if not melted.<br>Add Rice Krispies and gently fold in.<br>Pour the mixture onto the bottom of your prepared pan.<br>Press down gently.<br>Set aside.<br>For the chocolate layer: In a microwave-proof measuring cup or small bowl, melt together chocolate chips and butter.<br>Stir until smooth.<br>Pour over the Rice Krispies layer and spread it out into an even layer.<br>For the marshmallow layer: Sprinkle the top with the additional mini marshmallows.<br>Place pan under the broiler in your oven for 1 minute, checking every 15 seconds to make sure the marshmallows are not burning.<br>Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/39633/smores-krispies-bars"},{"id":"39624","title":"Chocolate Toffee Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>cheese, parmesan, hard<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Make the crust:<br>In a medium bowl, combine the wafer crumbs, butter and sugar.<br>Press the mixture into the bottom and up the sides of a 9-inch pie place.<br>Bake for 10 minutes.<br>Place on a wire rack to cool.<br>Prepare the filling:<br>Measure the heavy cream in a 2 cup measuring cup.<br>Heat the cream in the microwave for 1 minute until warmed.<br>Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream.<br>Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.<br>In a medium bowl, combine the cream cheese, brown sugar and vanilla.<br>Beat with an electric mixer until smooth.<br>Alternatively, you can prepare this in your stand mixer using the paddle attachment.<br>Gently beat in the chocolate/cream mixture into the bowl until fully incorporated.<br>Fold in a 1/2 cup of the chopped toffee candy into the mixture.<br>Pour this filling into your cooled chocolate crust and sprinkle with the remaining 1/4 cup chopped toffee candy.<br>Chill the pie until firm, about 2 hours or overnight to allow flavors to meld.","url":"https://recipe.bluelayer.org/recipe/39624/chocolate-toffee-cream-pie"},{"id":"39621","title":"Vegan Mexican Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, chili powder<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.<br>Place over medium heat and bring to a boil.<br>Remove from the heat and whisk in the vanilla.<br>Divide the mixture between two cups and serve hot.","url":"https://recipe.bluelayer.org/recipe/39621/vegan-mexican-hot-chocolate"},{"id":"39617","title":"The Best Chocolate Chunk Cookies Ever!","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 180C (350F) and grease 2 baking trays.<br>Beat the margarine until soft then add the sugar and cream together until light and fluffy.<br>Stir in the syrup, flour, chocolate chips and milk and mix well.<br>Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes.<br>Remove from the tray immediately and place on a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/39617/the-best-chocolate-chunk-cookies-ever"},{"id":"39613","title":"Spiced Chocolate Chip Scones","ingredients":"oats<br>sugars, granulated<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cloves, ground<br>spices, nutmeg, ground<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>shortening, vegetable, household, composite<br>shortening, vegetable, household, composite<br>soymilk, original and vanilla, unfortified<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees.<br>If preferred, use a baking stone instead of a cookie sheet.<br>Preheat your stone while making your dough.<br>When time to roll out the dough, do so on parchment paper and place in oven on the preheated pizza stone.<br>Combine dry ingredients (except chocolate chips) in a wide-mouthed, large bowl.<br>Mix well with a wooden spoon.<br>Add the 1/3 cup soymilk and all of the shortening.<br>Using the wooden spoon, mix well until crumbly, add the chocolate chips and knead the mixture with your hands until the dough is combined well and retains the oats, flour, and chips.<br>Roll out onto a lightly greased cookie sheet or parchment paper.<br>Pat into an approximately 9 inch round using your hands.<br>Brush with the remaining teaspoon of soymilk or milk.<br>If desired, sprinkle with cinnamon sugar.<br>Bake for approximately 20-25 minutes or until golden brown.<br>Let cool and slice into 8 pieces!","url":"https://recipe.bluelayer.org/recipe/39613/spiced-chocolate-chip-scones"},{"id":"39611","title":"Double Almond Chocolate Chip Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large bowl, combine almond flour, salt and baking soda.<br>In a medium bowl combine grapeseed oil, agave and vanilla.<br>Stir wet ingredients into the almond flour mixture until thoroughly combined.<br>Fold in chocolate chips and almond slices.<br>Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.<br>Bake at 350 for 7 to 10 minutes, until lightly golden.<br>Cool cookies on the baking sheets for 20 minutes, then serve!","url":"https://recipe.bluelayer.org/recipe/39611/double-almond-chocolate-chip-cookies"},{"id":"39604","title":"Microwave Chinese Chews W/ Nuts","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>noodles, egg, dry, unenriched<br>oil, corn, peanut, and olive","directions":"Microwave chips for 2-3 minutes.<br>Stir until smooth.<br>Add noodles and nuts.<br>Stir.<br>Drop spoonfuls onto waxed paper.<br>Freeze.","url":"https://recipe.bluelayer.org/recipe/39604/microwave-chinese-chews-w-nuts"},{"id":"39572","title":"Cute As a Button Cookie Mix in a Jar","ingredients":"sugars, granulated<br>oats<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda","directions":"r&gt;Layer sugar, oats, chocolates and brown sugar in one quart wide mouth jar.<br>Pack tightly.<br>Mix together flour, baking soda and baking powder -- put this in jar in one layer.<br>Press down layer firmly.<br>If there is any more room in top of jar.I always add a few M&amp;M's to fill.<br>attache a gift tag to jar with the following instructions.<br>INSTRUCTIONS:.<br>Empty cookie mix in a large bowl.mix well and then blend in one large egg, lightly beaten, 1/2 cup softened butter, mix well.<br>Drop by tspful onto lighted sprayed cookie sheet.<br>Bake at 350* for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/39572/cute-as-a-button-cookie-mix-in-a-jar"},{"id":"39565","title":"Walnut Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>nuts, walnuts, english<br>candies, semisweet chocolate","directions":"Butter a 9\" square pan.<br>Melt the butter in two-quart saucepan.<br>Stir in the sugar gradually.<br>Add the syrup and water; cook over moderate heat, stirring occasionally to 290F on a candy thermometer or until a little of mixture becomes very brittle in cold water.<br>Add 1 cup nuts.<br>Cook 3 minutes, stirring constantly.<br>Pour in buttered pan.<br>When cold, remove from pan.<br>Coat 1 side of toffee with the melted chocolate and then sprinkle with chopped walnuts.<br>Flip out on to waxed paper.<br>Break into bite size pieces by dropping on hard surface.","url":"https://recipe.bluelayer.org/recipe/39565/walnut-toffee"},{"id":"39544","title":"Rice Trail Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>bananas, raw<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Combine all ingredients.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/39544/rice-trail-mix"},{"id":"39537","title":"Rice Cereal Bars with Peanut Butter","ingredients":"peanut butter, smooth style, without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Combine the chopped peanuts and rice cereal.<br>I measured each with a measuring cup before combining.<br>Put the marshmallows and peanut butter in a bowl, and microwave for 2 to 3 minutes until melted.<br>The marshmallows will puff up.<br>Mix the peanut butter and marshmallows together rapidly.<br>It will deflate and become a sticky cream.<br>Put the peanuts and rice cereal into the bowl with the marshmallows and mix to combine.<br>It will becoming sticky and stringy like natto, and will cool fast and start to harden, so work as quickly.<br>Put the mixture into a mold (I used a Tupperware container) lined with parchment paper.<br>Press down on it hard to form into a rectangle.<br>Cut when cooled.<br>Form golfball-sized balls of with any of the mixture that doesn't fit in the tin.<br>Optionally, coat the top of the bars with white chocolate.<br>Warm the chocolate and cream in the microwave to melt.<br>Mix well, and spread evenly over the surface of the hardened cereal.<br>Chill for about an hour in the refrigerator until set.<br>Cut into whatever size you like and enjoy.<br>In the U.S., Kellogg's Rice Krispies are the standard puffed rice cereal to use.<br>It's hard to get in Japan, so I used puffed rice (pon-gashi) instead.<br>I found it in the snacks corner of a 100 yen shop.<br>I used Skippy Creamy Peanut Butter.","url":"https://recipe.bluelayer.org/recipe/39537/rice-cereal-bars-with-peanut-butter"},{"id":"39534","title":"Rocky Road Jumbles","ingredients":"raisins, seeded<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>cream, fluid, heavy whipping","directions":"Line two baking sheets with nonstick foil.<br>Place chips in a large microwave safe bowl.<br>Stir in corn syrup and cream.<br>Microwave on high for 1 minute.<br>Remove and stir until chocolate is completely melted and smooth.<br>Stir in raisins, marshmallows and nuts.<br>Using a cookie scoop (or a regular spoon if you don't have one) drop mixture onto prepared sheets.<br>Refrigerate 2 hours to set.<br>Store in airtight container at room temp for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/39534/rocky-road-jumbles"},{"id":"39532","title":"Fruit and Nut Holiday Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>nuts, pecans<br>cranberries, dried, sweetened<br>mini semi-sweet chocolate baking chips,<br>marmalade, orange","directions":"Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer.<br>In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform.<br>Do not overmix.<br>Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy.<br>Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches.<br>Place on a cold, ungreased baking sheet.<br>Bake until the edges are just beginning to turn golden, 20 minutes.<br>Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.<br>After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread.<br>Return to bake for 7 to 8 more minutes.<br>Allow to cool before serving.<br>Best eaten within a day or two of making.","url":"https://recipe.bluelayer.org/recipe/39532/fruit-and-nut-holiday-shortbread"},{"id":"39527","title":"Energy Bar (Clif / Larabar)","ingredients":"dates, deglet noor<br>nuts, almonds<br>oil, corn, peanut, and olive<br>spices, cinnamon, ground<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend dates, almonds, peanuts and cinnamon in food processor for 2-3 minutes.<br>Add oats, chocolate chips and pulse until they look incorporated.<br>Dump everything on a piece of plastic wrap and cover with another piece of plastic wrap and mush it together.<br>Use rolling pin to flatten and cut into desired size of bar with pizza cutter.","url":"https://recipe.bluelayer.org/recipe/39527/energy-bar-clif-larabar"},{"id":"39525","title":"Mother's Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, pecans","directions":"Butter an 8 x 8-inch pan.<br>Combine sugar, butter, milk, salt, and chocolate in medium saucepan.<br>Stirring constantly, cook over medium heat until all ingredients melt and come to a boil.<br>Do not scrape down the sides of the pan.<br>Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer).<br>Remove pan from heat and cool.<br>Add vanilla.<br>Beat steadily until fudge loses its gloss.<br>Add nuts.<br>Pour into pan.<br>Cool for 20 minutes and cut into squares.<br>Store in airtight container or wrap in tinfoil.","url":"https://recipe.bluelayer.org/recipe/39525/mothers-fudge"},{"id":"39524","title":"Heidi's Yogurt & Granola Bowl","ingredients":"yogurt, greek, plain, nonfat<br>honey<br>cereals ready-to-eat, granola, homemade<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place yogurt in bowl<br>Add honey to yogurt, mix thoroughly<br>Top with hemp granola and chocolate chips<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/39524/heidis-yogurt-granola-bowl"},{"id":"39514","title":"April's Healthy Snack Mix","ingredients":"cranberries, dried, sweetened<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sesame seeds, whole, dried<br>margarine, regular, hard, soybean (hydrogenated)<br>nuts, walnuts, english","directions":"Combine and stir.","url":"https://recipe.bluelayer.org/recipe/39514/aprils-healthy-snack-mix"},{"id":"39503","title":"Can't Stop Snack'n Mix","ingredients":"peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter in micro-wave for about 3 minutes.<br>Add cereal and chocolate chips.<br>Spread on cookie sheet.<br>Cook at 375 F or 10 minutes.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/39503/cant-stop-snackn-mix"},{"id":"39492","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spices, ginger, ground<br>sugars, brown<br>molasses<br>leavening agents, baking soda<br>sugars, granulated","directions":"Line two baking sheets with parchment.<br>Chop chocolate into 1/4-inch chunks; set aside.<br>In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.<br>In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes.<br>Add brown sugar; beat until combined.<br>Add molasses; beat until combined.<br>In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.<br>Beat half of flour mixture into butter mixture.<br>Beat in baking-soda mixture, then remaining half of flour mixture.<br>Mix in chocolate; turn out onto a piece of plastic wrap.<br>Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.<br>Heat oven to 325F<br>Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.<br>Refrigerate 20 minutes.<br>Roll in granulated sugar.<br>Bake until the surfaces crack slightly, 10 to 12 minutes.<br>Let cool 5 minutes; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39492/chewy-chocolate-gingerbread-cookies"},{"id":"39487","title":"Swirlicious Chocolate-Peanut Toffee","ingredients":"oil, corn, peanut, and olive<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>peanut butter, smooth style, without salt","directions":"LINE 13 x 9-inch baking pan with foil.<br>Butter foil.<br>Sprinkle 3/4 cup nuts over foil.<br>MELT butter in medium, heavy-duty saucepan over medium heat.<br>Stir in granulated sugar, brown sugar and corn syrup.<br>Bring to a boil.<br>Cook for 6 minutes (about 290F on candy thermometer), stirring occasionally.<br>Remove from heat.<br>Working quickly, carefully pour hot mixture evenly over nuts in pan.<br>Immediately sprinkle with remaining nuts and morsels over toffee.<br>Press down lightly before morsels begin to melt.<br>REFRIGERATE for about 1 hour or until set.<br>Remove foil; break into bite-size pieces.<br>Store in air-tight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/39487/swirlicious-chocolate-peanut-toffee"},{"id":"29387","title":"Almond Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>nuts, almonds","directions":"Melt chocolate until smooth.<br>Add raisins and almonds.<br>Pour onto wax paper.<br>Let cool then break into pieces.","url":"https://recipe.bluelayer.org/recipe/29387/almond-bark-candy"},{"id":"20254","title":"Chocolate Covered Bacon With Almonds","ingredients":"bacon, meatless<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Preheat oven to 375 degrees F.<br>Place bacon on a sheet tray and cook until crisp, about 25 minutes.<br>Melt chocolate in double boiler over low heat.<br>Dip crisp bacon in chocolate and place back on sheet tray.<br>Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/20254/chocolate-covered-bacon-with-almonds"},{"id":"39486","title":"White Chocolate Whipped Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place white chocolate in a small microwave-safe cup.<br>Microwave at medium (50%) for 1 minute.<br>Stir until smooth.<br>Cool slightly.<br>In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.<br>Stir a few tablespoons of the cream into the white chocolate to lighten it.<br>Reduce to low speed and beat the white chocolate into the whipped cream.<br>Continue to beat until soft peaks form.<br>Cover and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/39486/white-chocolate-whipped-cream"},{"id":"39477","title":"Chocolate-Covered Cherries","ingredients":"cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Drain cherries from jar (reserve juice for another use) and with a paper towel, light dab so they are dried.<br>Line baking sheet or counter with parchment paper.<br>In a microwave safe cup (I used a Pyrex measuring cup), add chocolate and coconut oil.<br>Place in microwave and cook for 30 seconds.<br>Stir and cook for another 20 seconds or until chocolate is melted.<br>Take cherries by the stem and simply dip in melted chocolate.<br>Place on parchment paper.<br>Do this until all cherries are covered in chocolate.<br>Let chocolate-covered cherries rest for 30 minutes or until hardened.<br>I recommend refrigerating the cherries until ready to eat.","url":"https://recipe.bluelayer.org/recipe/39477/chocolate-covered-cherries"},{"id":"39440","title":"Egg Free Cake or Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>vanilla extract<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"pre heat the oven 200 degrees c.<br>mix the sugar and flour first.<br>mix the water and vanilla add to dry ingredients.<br>add oil<br>the mix will create a batter that you pour or spoon into muffin cases and bake for approximately 20 minutes.<br>you can add fruit or substitute 1 cup of flour for coco powder for chocolate cake.","url":"https://recipe.bluelayer.org/recipe/39440/egg-free-cake-or-muffins"},{"id":"39433","title":"The Ultimate Indulgent Hot Chocolate for Two","ingredients":"cornstarch<br>salt, table<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Whisk together the cornstarch and salt, and whisk in the milk and cream until cornstarch is dissolved.<br>Bring the mixture just to a boil over medium heat, whisking constantly, then reduce the heat and slowly simmer it, whisking frequently, 1 minute.<br>Remove the pan from the heat and add the chocolate.<br>Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth.<br>Whisk in the cocoa and the vanilla, and if necessary, reheat it over medium-low heat until hot.","url":"https://recipe.bluelayer.org/recipe/39433/the-ultimate-indulgent-hot-chocolate-for-two"},{"id":"39423","title":"Eggless Whole Wheat Chocolate Chip Cookies","ingredients":"sugars, brown<br>butter, without salt<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sucanat, Crisco, hot water, applesauce, and vanilla in bowl.<br>Mix well.<br>The hot water melts the sucanat so that it is no longer grainy.<br>In a separate bowl, combine the flour, baking soda, and salt.<br>Use a whisk to combine well.<br>Slowly add flour to wet mixture and mix until combined.<br>Stir chocolate chips in with a wooden spoon.<br>Scoop onto a baking sheet lined with parchment paper.<br>I did about 1 tablespoon of dough per scoop.<br>Bake in a preheated 375 degrees oven.<br>Bake for 4 minutes and use the back of a wooden spoon to flatten the cookies out (it works better once the dough is warm, rather than flattening before baking).<br>Continue baking for another 4 minutes.","url":"https://recipe.bluelayer.org/recipe/39423/eggless-whole-wheat-chocolate-chip-cookies"},{"id":"39401","title":"Munchy Crunchy Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>sugars, brown<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>oats","directions":"In a 1 liter jar, mix flour, baking powder, baking soda, and salt.<br>Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, cornflake cereal, coconut, chocolate chips, oatmeal.<br>Pack down after each ingredient.<br>Decorate jar, and attach a label with the following: Munchy Crunchy Cookies 1.<br>Preheat oven to 350 degrees F (175 degrees C).<br>In a large bowl, stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla.<br>Add entire contents of the jar, and mix well.<br>Roll dough into 2 inch balls, and place onto an ungreased cookie sheet.<br>Bake for 10 to 12 minutes in preheated oven.<br>Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/39401/munchy-crunchy-cookies"},{"id":"39396","title":"Moist Chocolate Cupcakes- Super Easy- Budget","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled","directions":"Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients.<br>It should be brown and smooth, free of lumps.<br>Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.","url":"https://recipe.bluelayer.org/recipe/39396/moist-chocolate-cupcakes-super-easy-budget"},{"id":"39383","title":"Amazing Chocolate Cheesecake Recipe","ingredients":"butter, without salt<br>martha white foods, martha white's buttermilk biscuit mix, dry","directions":"Combine the butter, biscuit crumbs and brown sugar.<br>Press the mix over the base and sides of a 23 cm (9 inch) loose-bottomed pan and place it in the refrigerator to harden.<br>Heat the chocolate in a bowl over a pan of warm water.<br>Blend the cheese, sugar and egg yolks together, then fold in the chocolate.<br>Mix in half the cream.<br>Whisk the egg whites till stiff and mix in the mix.<br>Turn into the crumb case and leave in the refrigerator to set.<br>Whip the cream till stiff sufficient to pipe.<br>Decorate the cheesecake with piped cream and chocolate curls before serving.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/39383/amazing-chocolate-cheesecake-recipe"},{"id":"39381","title":"Creamy Pumpkin Hot Chocolate (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pumpkin, raw<br>cocoa, dry powder, unsweetened<br>pumpkin, raw","directions":"STOVETOP: Whisk all the ingredients together and heat gently.<br>MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well.<br>Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot.<br>(Double recipe if using an extra tall or wide mug.<br>).","url":"https://recipe.bluelayer.org/recipe/39381/creamy-pumpkin-hot-chocolate-vegan"},{"id":"39371","title":"Milk Chocolate Pudding","ingredients":"sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Whisk together sugar, cornstarch, cocoa powder and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream.<br>Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes (mixture will be thick).<br>Remove from heat.<br>Whisk in chocolate and vanilla until smooth.<br>Transfer to a bowl and chill pudding, its surface covered with wax paper to prevent a skin from forming, until cold, at least 2 hours.<br>Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39371/milk-chocolate-pudding"},{"id":"39368","title":"Pumpkin Pie Hot Chocolate","ingredients":"pumpkin, raw<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground","directions":"Add pumpkin spice and brown sugar to prepared hot chocolate.<br>Top off with whipped cream and ground cinnamon.","url":"https://recipe.bluelayer.org/recipe/39368/pumpkin-pie-hot-chocolate"},{"id":"39361","title":"Marshmallow Sauce","ingredients":"sugars, granulated<br>salt, table<br>water, bottled, generic<br>syrups, corn, light<br>candies, marshmallows<br>vanilla extract","directions":"In a medium saucepan, heat sugar, salt, water, and corn syrup to boiling; stirring constantly.<br>Reduce heat to low, and simmer for 34 minutes, stirring occasionally.<br>Turn off heat.<br>Stir in marshmallows and vanilla until well-blended and smooth.<br>Serve warm over chocolate ice cream.<br>Allow any leftover sauce to cool, and store covered in the refrigerator.<br>Sauce is spreadable right from the refrigerator, or it may be reheated.<br>To reheat leftover sauce, uncover sauce and microwave on high heat for 3060 seconds, or until warm and pourable.","url":"https://recipe.bluelayer.org/recipe/39361/marshmallow-sauce"},{"id":"39359","title":"Pumpkin Spice Hot Chocolate","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sweetener, herbal extract powder from stevia leaf<br>cocoa, dry powder, unsweetened<br>cornstarch<br>pumpkin, raw","directions":"In a medium sized saucepan add all your ingredients and set over low heat.<br>Whisk until thick and bubbly.<br>Pour into a mug and serve with whipped cream and or marshmallows.","url":"https://recipe.bluelayer.org/recipe/39359/pumpkin-spice-hot-chocolate"},{"id":"39357","title":"Super-Moist No-Bake Chocolate and Oatmeal Cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats","directions":"Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes.<br>Remove saucepan immediately from heat.<br>Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat.<br>Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39357/super-moist-no-bake-chocolate-and-oatmeal-cookies"},{"id":"39345","title":"Cranberry Orange White Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 375 degrees F.<br>In a bowl, add flour, baking powder, baking soda and salt; set aside.<br>In a large bowl, cream butter, sugar and brown sugar until light.<br>Beat in egg, vanilla extract and orange extract until smooth.<br>Gradually add flour mixture until combined.<br>Stir in white chocolate chips and cranberries.<br>Drop by well rounded teaspoonfuls onto ungreased cookie sheets.<br>Bake 8-10 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/39345/cranberry-orange-white-chocolate-chip-cookies"},{"id":"39344","title":"Cranberry and Pistachio White Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw","directions":"Melt the chocolate in a double boiler.<br>Mix in the cranberries and pistachios.<br>Pour the chocolate into a parchment paper lined baking sheet and smooth it out.<br>Let cool and set completely on the counter or in the fridge.<br>Break into pieces and enjoy.","url":"https://recipe.bluelayer.org/recipe/39344/cranberry-and-pistachio-white-chocolate-bark"},{"id":"39333","title":"Five Cup Slice","ingredients":"raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened","directions":"Coarsely chop raisens, if you like.<br>It is not necessary but the flavor is improved.<br>Combine all ingredients in a bowl, and stir well to mix.<br>Spread evenly in a buttered 9x9 pan.<br>Bake @ 350 for 25-30 minute Cuts into 36 squares.","url":"https://recipe.bluelayer.org/recipe/39333/five-cup-slice"},{"id":"39324","title":"Easiest, Tastiest, Chocolatiest Chocolate Mousse Ever","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Dump everything in a bowl.<br>Give it all a stir with a spoon, so that it's pretty well mixed (it can still be lumpy, though--the main thing is you don't want to have dry cocoa powder, as it'll go all over if you try to mix it).<br>Use a hand mixer to mix it all together until stiff and fluffy.<br>It should be thicker than whipped cream.<br>Feel free to add other ingredients after getting it to the right texture, too.<br>I like to add in cocoa powder if I think it's not chocolaty enough.<br>And it's never chocolaty enough.","url":"https://recipe.bluelayer.org/recipe/39324/easiest-tastiest-chocolatiest-chocolate-mousse-ever"},{"id":"39317","title":"Home Made Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>vanilla extract","directions":"Run the cocoa powder through a sifter to remove any lumps.<br>Add to a medium sauce pan with the water and whisk over medium heat to incorporate.<br>Add in the sugar and stir to dissolve.<br>Bring to a rolling boil over medium heat and stir like your life depends on it ... ok, like your clean kitchen depends on it for 3 minutes.<br>Remove the pan from the heat and stir in the salt and vanilla.<br>Allow the syrup to cool before transferring it to a clean glass jar.<br>Store in your fridge, itll keep for several months.<br>Alternatively, you can add in a small amount of mint extract for a chocolate-mint syrup.","url":"https://recipe.bluelayer.org/recipe/39317/home-made-chocolate-syrup"},{"id":"39312","title":"Cranberry Chocolate Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, cashew nuts, raw","directions":"In a microwave or saucepan, melt the chocolate chips; stir in cranberries and cashews.<br>Drop by teaspoonfuls onto a waxed-paper lined baking sheet.<br>Let stand until set.","url":"https://recipe.bluelayer.org/recipe/39312/cranberry-chocolate-clusters"},{"id":"39308","title":"Chocolate Fudge Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat butter, sugar, cocoa powder, vanilla and milk until smooth.<br>Hint: If using for piping decorations, use a little less milk.","url":"https://recipe.bluelayer.org/recipe/39308/chocolate-fudge-frosting"},{"id":"39303","title":"Chocolate Chip Cookie Dough Dip","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>cheese, parmesan, hard<br>sugars, powdered<br>mini semi-sweet chocolate baking chips,","directions":"In a small saucepan, melt butter with brown sugar.<br>Stir continuously until brown sugar is dissolved.<br>Remove from heat and whisk in vanilla and set aside.<br>Beat cream cheese and sugar for one minute.<br>Slowly beat in cooled butter mixture and beat again for another minute.<br>Stir in chocolate chips.<br>Pour into serving bowl and refrigerate.<br>***Best day(s) after making it***","url":"https://recipe.bluelayer.org/recipe/39303/chocolate-chip-cookie-dough-dip"},{"id":"39297","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine the chocolate and butter and melt over very low heat, stirring until combined.<br>Blend in the confectioners sugar and salt alternately with the milk and vanilla, mixing until the frosting is smooth and has a good consistency for spreading.<br>To give the frosting extra gloss and richness, add 1 egg yolk along with the milk.<br>For extra flavor, substitute 1-1/2 Tbsp of strong coffee, rum, or brandy for part of the milk.","url":"https://recipe.bluelayer.org/recipe/39297/chocolate-frosting"},{"id":"39275","title":"Chocolate Malted Shop Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the chocolate cookie crumbs in a 8-9 inch pie pan.<br>Add the butter and stir until combined.<br>Press the mixture on the bottom and up the sides of the pan using the back of a spoon to flatten the crumbs.<br>FILLING: Allow the ice cream to soften slightly in the container.<br>Place the ice cream in a large bowl and pour the crushed malted milk balls over the top.<br>Using the back of a spoon, quickly press the malted milk balls into the ice cream, getting them as evenly distributed as possible before the ice cream begins to melt.<br>(if the ice cream gets too soft, it will crystallize when it refreezes).<br>Transfer the ice cream to the pie pan, smooth the top with the back of the spoon and freeze immediately.<br>TOPPING: Place the heavy cream, marshmallow fluff, chocolate powdered milk or chocolate syrup in a bowl and beat with an electric mixer for 3 to 4 minutes or until soft peaks form.<br>(when the beaters are lifted out of the cream they form peaks that folk over as the beaters pull away.<br>).<br>Spread the topping evenly over the pie and freeze for at least 2 hours, or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/39275/chocolate-malted-shop-pie"},{"id":"39270","title":"Pajas","ingredients":"nuts, pecans<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened","directions":"Preheat the oven to 325 degrees.<br>Line a cookie sheet with parchment paper, or use a nonstick pan.<br>Melt butter in the microwave about 30 seconds.<br>Toss the pecans in the melted butter to evenly coat.<br>Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic.<br>Let cool, then chop roughly.<br>Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.<br>Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread).<br>Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/39270/pajas"},{"id":"39260","title":"Secret Simple Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir milk and sugar together in a microwave-safe glass or mug.<br>Microwave until hot, about 2 minutes.<br>Stir in chocolate syrup until completely incorporated.","url":"https://recipe.bluelayer.org/recipe/39260/secret-simple-hot-chocolate"},{"id":"39258","title":"Chocolate Snow Balls","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Bring butter, milk, sugar&amp; water to a boil in saucepan, stirring occasionally.<br>Boil&amp; stir for 3 to 4 minutes or until sugar dissolves; stir in cocoa.<br>Cool slightly.<br>Stir in 2 cups of coconut, then oats and vanilla.<br>Shape into 1 inch balls, roll in 1 1/2 cups coconut (in shallow dish/plate) then place on waxed paper.","url":"https://recipe.bluelayer.org/recipe/39258/chocolate-snow-balls"},{"id":"39242","title":"Basic Stovetop Granola","ingredients":"oats<br>butter, without salt<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>salt, table","directions":"Heat skillet over medium/high heat and toss in the oats.<br>Toast oats 5-7 minutes until they turn a slight golden color and smell, well, toasty.<br>Remove oats from pan and add oil/butter, maple syrup, cinnamon, and salt.<br>Stir together and let cook 1 minute or until fragrant.<br>Toss in the oats, stir to coat, and let cook together 2-3 minutes.<br>Once oats are completely covered with the syrup mixture, pour into a bowl or onto a baking sheet to let cool.<br>Note: I made mine very basic (oats only), but thats only because I always change my mind when it comes to mix-ins.<br>This lets me add whatever I want right then!<br>Nuts, dried fruit, seeds, chocolate chipstheres no limit to the combinations you can make.","url":"https://recipe.bluelayer.org/recipe/39242/basic-stovetop-granola"},{"id":"39231","title":"Banana Bread for Vegans","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>seeds, flaxseed<br>water, bottled, generic<br>bananas, raw<br>spices, cinnamon, ground<br>carob flour<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven 350F<br>Grease a 9\" pan.<br>In a bowl, combine flour, soda, and the spices.<br>In a separate cup, combine the flax seed with hot water and let sit about 1 minute.<br>To the flour mixture, add softened or melted margarine and agave nectar.<br>Stir.<br>Add in mashed banana with the egg replacer/flax mix and blend well.<br>When everything is blended, stir in the chocolate.<br>Pour batter into the pan.<br>Bake in preheated oven for 60-65 minutes or when the toothpick comes out clean.<br>Cool bread for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/39231/banana-bread-for-vegans"},{"id":"39227","title":"Choco-Almond Confections","ingredients":"nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw<br>sugars, granulated<br>cookies, vanilla wafers, lower fat<br>orange juice, raw","directions":"In blender or food processor, finely grind 1/4 cup of the almonds; set aside.<br>Combine chocolate with orange juice and sugar in saucepan.<br>Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted.<br>Remove from heat and mix in crushed wafers, Curacao and the chopped almonds.<br>Chill mixture at least one hour.<br>Form into small balls; roll in the ground almonds.<br>Refrigerate in air-tight container for several days for best flavor to develop.<br>Makes about 3 dozen.","url":"https://recipe.bluelayer.org/recipe/39227/choco-almond-confections"},{"id":"39214","title":"World Peace Through Frosting","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In 2-quart saucepan, combine sugar, flour and cocoa.<br>With a wire whisk, gradually stir in the milk until smooth.<br>Cook over medium heat, stirring frequently, until mixture has thickened and boils.<br>Reduce heat to low; cook for 2 minutes, stirring constantly.<br>Remove from heat; cool completely.<br>In a medium bowl, with the mixer at medium speed, beat the butter until creamy.<br>Gradually beat in the milk mixture, melted chocolate and vanilla.<br>Caution: this is NOT sickly sweet but it is highly addictive!<br>It will never outshine your cake.<br>It is VERY smooth and creamy!","url":"https://recipe.bluelayer.org/recipe/39214/world-peace-through-frosting"},{"id":"39206","title":"Indescribably Delicious Candy Bar Drink(S)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>chocolate, dark, 70-85% cacao solids","directions":"blend and serve neat or on the rocks.<br>this is for the candy bar without the nut on top, add about 10 to 20 ml of Amaretto for the one that ends in \"Joy\".","url":"https://recipe.bluelayer.org/recipe/39206/indescribably-delicious-candy-bar-drink-s"},{"id":"39200","title":"Ultimate Non-dairy Chocolate Pudding","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>syrups, sugar free<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"Place all ingredients in a blender or food processor fitted with a metal blade.<br>Process until smooth, creamy, and thick.<br>Chill until ready to serve.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/39200/ultimate-non-dairy-chocolate-pudding"},{"id":"39196","title":"Rum Velvet Coffee","ingredients":"chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, rum, 80 proof<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>candies, semisweet chocolate","directions":"Pour creme de cacao, coffee mixture and rum into a cocktail glass and stir to mix.<br>Slowly pour whipping cream over back of a teaspoon into glass so it floats on top.<br>Sprinkle with grated chocolate to serve.","url":"https://recipe.bluelayer.org/recipe/39196/rum-velvet-coffee"},{"id":"39192","title":"Super-D-Duper Chocolate Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, vanilla, non-fat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all ingredients in blender.<br>Blend for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/39192/super-d-duper-chocolate-milk"},{"id":"39169","title":"Salted Cashew Chocolate Bark","ingredients":"nuts, cashew nuts, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Stir 1/2 cup nuts into each kind of chocolate.<br>Drop spoonfuls of chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates.<br>Swirl with knife.<br>Sprinkle with salt.<br>Refrigerate 1 hour or until firm.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/39169/salted-cashew-chocolate-bark"},{"id":"39137","title":"Chocolate Clouds","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>eggnog<br>butter, without salt","directions":"In a microwave safe bowl, add chocolate chips, butter, and eggnog or half-n-half and cook for 3 minutes - stirring every 30 seconds until smooth.<br>Do no overcook.<br>After melted, pour half of the mixture onto a greased cookie sheet pan.<br>Sprinkle with marshmallows (and nuts if desired).<br>Pour remaining mixture on top of marshmallows.<br>Refrigerate or freeze until firm - about 30 minute Cut into bite-size pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/39137/chocolate-clouds"},{"id":"39122","title":"Easy Egg and Milk Free Chocolate-Style Cake","ingredients":"wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>raisins, seeded<br>syrup, maple, canadian<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking","directions":"Combine the ingredients in a bowl, and sift.<br>Chop the raisins.<br>Add the ingredients into the Step 1 bowl, and fold them in.<br>Add the raisins and mix.<br>Pour into the pan, and smooth out the surface.<br>Bake in the preheated oven for about 35 minutes at 180C.<br>Insert a bamboo skewer to test the cake, and if it comes out clean, it's done.<br>When cooled, remove from the pan, and cut into portions of your desired size.","url":"https://recipe.bluelayer.org/recipe/39122/easy-egg-and-milk-free-chocolate-style-cake"},{"id":"39119","title":"Pecan Coconut Tart","ingredients":"sugars, brown<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>honey<br>sugars, brown<br>butter, without salt<br>cream, fluid, heavy whipping<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>seeds, sunflower seed kernels, dried<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt","directions":"In a bowl stir together the brown sugar, the oats, the flour, the baking powder, and the salt, add the butter, and combine the mixture well.<br>Pat the mixture evenly onto the bottom and 1/2 inch up the side of a well-buttered 9-inch springform pan and bake the shell in the lower third of a preheated 325F.<br>oven for 15 to 20 minutes, or until it is pale golden.<br>Let the shell cool in the pan on a rack.<br>In a saucepan combine the honey, the brown sugar, and the butter, cook the mixture over moderate heat, stirring, until it is smooth and the butter is melted completely, and stir in the cream.<br>In a bowl stir together the oats, the coconut, the pecans, the sunflower seeds, and a pinch of salt, add the butter mixture, and combine the filling well.<br>Pour the filling into the shell and bake the tart in the middle of a preheated 350F.<br>oven for 25 to 30 minutes, or until the edges are golden and the center is just set.<br>(The center will set completely as the tart cools.)<br>Let the tart cool on a rack for 10 minutes, remove the side of the pan, and let the tart cool completely on the rack.<br>In a small metal bowl set over a pan of simmering water melt the chocolate with the butter, stirring until the mixture is smooth, and let it cool slightly.<br>Drizzle the chocolate mixture on top of the tart decoratively and let it set.","url":"https://recipe.bluelayer.org/recipe/39119/pecan-coconut-tart"},{"id":"39115","title":"Pumpkin Chocolate Chip Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 x 8 baking pan with cooking spray and set aside.<br>In a large bowl, whisk oats, spices, and salt together.<br>Set aside.<br>In a medium bowl, whisk together brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats mixture and stir well, until all of the oats are moist.<br>Add in chocolate chips.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>The pumpkin keeps the bars moist, so make sure they are golden and set.<br>Remove from oven and let cool on a wire rack for 5 minutes.<br>I cut them into 4 squares and then I cut each square in half to make 8 bars (you could leave them as bars instead of small squares).<br>Next, I cut each bar in half to make 16 small, perfect snack size-pieces.<br>Storage: I used all of the oatmeal that we had, leaving me with an empty container.<br>After letting the squares cool completely, I cut some parchment and then stacked the bars into the container with the parchment between layers.<br>I did the same with another container and took some to our neighbors.<br>Its a creative way to store them.<br>(Recipe adapted from Two Peas and Their Pod.)","url":"https://recipe.bluelayer.org/recipe/39115/pumpkin-chocolate-chip-bars"},{"id":"39102","title":"Angie's Rum Walnut Truffles Recipe","ingredients":"cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"In a medium-sized saucepan, bring cream to a light boil over low heat.<br>Remove from heat.<br>Pour in semi-sweet chocolate chips.<br>Cover and let sit 3 to 4 minutes.<br>Meanwhile, in a shallow bowl, mix walnuts and rum extract.<br>Toss to blend.<br>Uncover chocolate chips and mix with a wooden spoon till creamy in texture.<br>Pour over nut mix and stir till the nuts are coated.<br>Chill till fudgy - approximately 4 to 6 hrs or possibly overnight.<br>Roll into one inch balls, then immediately roll into grnd white chocolate.<br>Place in mini cupcake holders and enjoy.<br>NOTE: Keep refrigerated if not being served.<br>Services.","url":"https://recipe.bluelayer.org/recipe/39102/angies-rum-walnut-truffles-recipe"},{"id":"39088","title":"Rocky Road","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>nuts, walnuts, english","directions":"Melt chocolate bars then stir in marshmallows and nuts.<br>Use 8X8X2-inch greased pan.<br>Cool in refridgerator until stiff.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/39088/rocky-road"},{"id":"39072","title":"Chocolate Lover's Cheesecake Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated","directions":"Preheat oven to 400 degrees.<br>In small bowl, combine all crust ingredients, mix well.<br>Press over bottom and 2 inches up sides of ungreased 9 inch springform pan.<br>In large bowl, combine cream cheese, sugar, flour and chocolate.<br>Beat at highest speed till well blended.<br>Add in Large eggs, one at a time, beating well after each addition.<br>Blend in half and half and vanilla.<br>Pour mix into crust.<br>Bake at 400 degrees for 10 min; reduce oven temperature to 300 degrees and continue baking for 55 to 65 min or possibly till filling is set.<br>Remove from oven; cold 10 min.<br>Carefully loosen crust from rim of pan by running knife between pan rim and crust.<br>In small bowl, combine topping ingredients; mix till smooth.<br>Spread over slightly cooled cheesecake.<br>Cold completely; chill.<br>Garnish with chocolate chips.<br>16 servings.","url":"https://recipe.bluelayer.org/recipe/39072/chocolate-lovers-cheesecake-recipe"},{"id":"39068","title":"Peanut Butter Buckeyes (Better Than Reese's)","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 2 cookie sheets with waxed paper.<br>In large bowl, beat butter, sugar and peanut butter on medium speed until well combined.<br>Roll mixture into 1\" balls.<br>Place on waxed paper.<br>Place into the freezer about 30 minutes until firm.<br>Meanwhile, microwave chocolate chips in a glass bowl about 2 minutes.<br>Stir until melted.<br>Stick each peanut butter ball with a toothpick and dip into melted chocolate until 3/4 of ball is covered.<br>Wipe any excess chocolate off of ball.<br>Place on waxed paper.<br>chill in fridge at least 45 minutes until set.<br>If dough gets too sticky while rolling the balls.<br>Wet your hands with cold water.","url":"https://recipe.bluelayer.org/recipe/39068/peanut-butter-buckeyes-better-than-reeses"},{"id":"39064","title":"Curvygreek's Sweet & Salty PB Pretzel Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 13x9 baking pan with foil.<br>Leave overhang on two sides.<br>Lightly spray with nonstick cooking spray.<br>Beat 1 + 1/4 cup peanut butter and entire amount of butter in mixing bowl until creamy.<br>Gradually beat in 1 cup powdered sugar.<br>Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces, and 1/2 cup chocolate chips.<br>Press evenly into prepared baking pan and smooth top with spatula.<br>Microwave remaining 1 + 1/2 cup chocolate chips and 3/4 peanut butter in microwave safe bowl.<br>(uncovered)<br>Heat on MEDIUM-HIGH (70%) for 45 seconds.<br>Stir.<br>Repeat as necessary-in 10 or 15 second intervals.<br>Stir just until chocolate chips are melted.<br>Spread chocolate layer evenly over powdered sugar mixture.<br>Sprinkle with remaining pretzel pieces, pressing down lightly.<br>Refrigerate at least 3 hours or until firm.<br>Lift from pan, peel off foil, cut into 60 pieces.<br>Store in covered container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39064/curvygreeks-sweet-salty-pb-pretzel-bars"},{"id":"39051","title":"New Mexican Hot Chocolate","ingredients":"water, bottled, generic<br>honey<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine first 6 ingredients in a large, heavy saucepan.<br>Bring to a boil over medium-high heat, stirring constantly.<br>Gradually add milk and extract, stirring constantly with a whisk.<br>Heat to 180 or until tiny bubbles form around edge, stirring with a whisk (do not boil).","url":"https://recipe.bluelayer.org/recipe/39051/new-mexican-hot-chocolate"},{"id":"39047","title":"Dark Chocolate with Cashew-Sesame Brittle","ingredients":"sugars, granulated<br>water, bottled, generic<br>nuts, cashew nuts, raw<br>seeds, sesame seeds, whole, dried<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a small baking sheet with parchment paper.<br>In a medium saucepan, cook the sugar with the water over moderate heat, stirring just until dissolved.<br>Simmer undisturbed until a light amber caramel forms, about 5 minutes.<br>Stir in the cashews and sesame seeds and cook for 1 minute; immediately pour the caramel onto the lined baking sheet and refrigerate until set, about 15 minutes.<br>Chop the brittle into 1/2-inch pieces.<br>Pour the tempered chocolate into molds, filling them about halfway.<br>Sprinkle the brittle on top and refrigerate until set, about 15 minutes.<br>Unmold the chocolates and store at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/39047/dark-chocolate-with-cashew-sesame-brittle"},{"id":"39045","title":"English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cook &amp; stir until almonds start to turn brown.<br>Pour into buttered pan.<br>Let cool slightly then sprinkle chocolate chips over top.<br>Let soften and then spread with spoon.<br>Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/39045/english-toffee"},{"id":"39042","title":"Peanut Honey Yum-Yums","ingredients":"oats<br>peanut butter, smooth style, without salt<br>candies, semisweet chocolate<br>honey<br>butter, without salt<br>salt, table","directions":"Preheat oven to 350 degrees.<br>Place rolled oats in a 15x10x1 inch baking pan.<br>Toast oats in oven for 15 minutes; Remove and cool.<br>In a medium saucepan, combine peanut butter, chocolate, honey, butter or margerine, and salt.<br>Heat over low heat, stirring occasionally, till mixture is smooth and creamy.<br>Add toasted oats and mix thoroughly.<br>Drop by teaspoonfulls onto waxed paper; chill until firm.<br>Store in refridgerator, covered tightly.","url":"https://recipe.bluelayer.org/recipe/39042/peanut-honey-yum-yums"},{"id":"39041","title":"Cranberry Almond Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds<br>cranberries, dried, sweetened","directions":"Temper the dark chocolate as directed in Basic Tempered Chocolate (page 163).<br>Once the chocolate is tempered, pour the almonds and cranberries into the chocolate and stir with a rubber spatula until the nuts and fruit are completely coated.<br>Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper.<br>Spread it as thinly as possible (only as thick as one layer of almonds and cranberries).<br>Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).<br>Using a chefs knife, cut the bark into bite-size pieces, about 1 inch.<br>Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/39041/cranberry-almond-bark"},{"id":"39030","title":"Speedy Chocolate Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a 2-quart glass bowl, combine peanut butter, chocolate chips, marshmallows, cream and vanilla.<br>Place in a microwave oven and heat on High 1 1/2 to 2 minutes, or until marshmallows are melted and mixture is smooth when stirred.<br>Turn into a foil-lined 8-inch square baking pan.<br>Let cool 1/2 hour, then refrigerate until firm.<br>Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/39030/speedy-chocolate-peanut-butter-fudge"},{"id":"39029","title":"Yummy Peanut Butter Snack Mix","ingredients":"candies, marshmallows<br>peanut butter, smooth style, without salt<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>corn, sweet, white, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"In a microwaveable bowl, melt 4 cups marshmallows, peanut butter, and butter on high for 2 minutes or until melted.<br>Stir until smooth and then add in the following order: 1/2 cup marshmallows, Rice Chex, M&amp;M's, and Corn Chex.<br>Stir after each item is added and until everything is coated.<br>Pour into a jelly roll pan or 9x13 pan and allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/39029/yummy-peanut-butter-snack-mix"},{"id":"39020","title":"Grandma's Famous Christmas Almond Butter Toffee","ingredients":"butter, without salt<br>syrups, corn, light<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds<br>nuts, almonds","directions":"Melt butter in a heavy 4 quart saucepan.<br>Add sugar syrup and water.<br>Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)<br>Watch carefully after syrup reaches 230F - do not over cook - it will scorch!<br>- do not under cook - it will not be brittle.<br>Test in cold water - it will be of brittle texture.<br>Quickly stir in the sliced toasted almonds.<br>Turn out on large ungreased cookie sheet or jelly roll pan.<br>Melt chocolate in double boiler over hot water.<br>After candy sets, spread with melted chocolate.<br>Sprinkle finely chopped almonds over soft chocolate.<br>Chill entire candy; then break into sizable pieces.","url":"https://recipe.bluelayer.org/recipe/39020/grandmas-famous-christmas-almond-butter-toffee"},{"id":"39006","title":"White Treasure Cereal Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Combine all ingredients except almond bark in a large bowl.<br>Melt almond bark in a double boiler or microwave.<br>Pour over all ingredients.<br>Stir until well coated.<br>Spread on wax paper until cool.<br>Break pieces apart.","url":"https://recipe.bluelayer.org/recipe/39006/white-treasure-cereal-snack-mix"},{"id":"39005","title":"Buckeye Candy - Oh-Io!","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar.<br>The dough will look dry.<br>Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.<br>Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.<br>Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water.<br>Stir frequently until smooth.<br>Dip frozen peanut butter balls in chocolate holding onto the toothpick.<br>Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.<br>Put back on the cookie sheet and refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/39005/buckeye-candy-oh-io"},{"id":"39000","title":"Maple Crunch With Soy","ingredients":"syrup, maple, canadian<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>margarine, regular, hard, soybean (hydrogenated)<br>candies, white chocolate","directions":"In a 2-quart microwave dish, heat the maple syrup, uncovered, on full power for 5 minutes.<br>Meanwhile, combine the remaining ingredients except the raisins in a large mixing bowl.<br>When the syrup is ready, remove carefully from the microwave (it will be very hot) and pour the syrup over the cereal mix.<br>Stir quickly to coat everything well.<br>Cook the coated mixture in the microwave on full power for 3 minutes.<br>Remove and spread on two nonstick baking sheets to cool.<br>When cool, gently break up mixture if it is too sticky, place about one-third of the mixture at a time on a microwavable plate and heat at full power for 1 to 2 minutes, cool and break up again.<br>Stir in the raisins and store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/39000/maple-crunch-with-soy"},{"id":"38997","title":"Caramelized Crispy Snack Mix","ingredients":"corn, sweet, white, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 250 degrees.<br>Spray roasting pan with no-stick cooking spray.<br>Place cereal in prepared pan.<br>Combine brown sugar, butter and syrup in 3-quart saucepan.<br>Cook over medium-high heat until mixture comes to a boil (8 to 9 minutes).<br>Continue cooking, stirring constantly, 1 minute.<br>Remove from heat.<br>Add baking soda mix well.<br>Pour syrup mixture over cereal; toss gently until well coated.<br>Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set.<br>Cool 5 minutes, stir in chocolate pieces.<br>Spread mixture onto waxed paper.<br>Cool 10 minutes.<br>Break apart.<br>Store in container with a tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/38997/caramelized-crispy-snack-mix"},{"id":"38993","title":"Caramel Coconut Cluster Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>syrups, corn, light<br>sugars, granulated<br>sugars, brown<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Toast the coconut: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.<br>Spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total.<br>Remove the coconut from the oven and set aside to cool.<br>Make the Cookie Base: Increase the oven temperature to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides.<br>Lightly spray the parchment paper.<br>In a medium bowl, whisk together the flour and salt.<br>In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes.<br>Add the vanilla and the flour mixture and beat just until combined.<br>Turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides).<br>Prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden.<br>Remove the pan from the oven and place on a wire rack to cool.<br>Make the Caramel Layer: In a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you dont splash any of it up on the sides of the pan.<br>Set the saucepan over low heat and continue to stir gently until the sugar dissolves.<br>Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup.<br>Turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees F, about 7 minutes.<br>Keep a watchful eye on the temperature while you proceed with the next stepyou do not want the mixture to exceed 250 degrees F.<br>Meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk.<br>Gently warm the mixture; do not let it boil.<br>Once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture).<br>Place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.<br>Remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.<br>Pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula.<br>Sprinkle the remaining 1 cup of toasted coconut over the caramel.<br>Let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.<br>Line a baking sheet with parchment paper.<br>Use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang.<br>Spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet.<br>Refrigerate until ready to assemble.<br>Assemble the bars: Melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).<br>Dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet.<br>Repeat with the remaining bars.<br>Alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula.<br>Return to the baking sheet to set.<br>Once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag.<br>Use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you dont want too large a snip or the chocolate will ooze out).<br>Working quickly, drizzle the chocolate in a zigzag pattern across all of the bars.<br>Place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up.<br>Serve immediately.<br>The bars can be stored in the refrigerator, tightly covered, for up to 4 days.<br>They taste really good directly from the refrigerator as well as at room temperatureentirely up to you.","url":"https://recipe.bluelayer.org/recipe/38993/caramel-coconut-cluster-bars"},{"id":"38981","title":"Ridiculously Rich Cream Cheese Truffles","ingredients":"cheese, parmesan, hard<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>marmalade, orange<br>vanilla extract<br>orange juice, raw<br>nuts, pecans","directions":"Soften cream cheese and add the marmalade and extracts.<br>Blend well.<br>Add confectioner's sugar until the mixture begins to be firm and dry enough not to stick to your hands.<br>(This can be done inside a ziploc gallon bag if you like.)<br>Make small balls and place on a baking sheet and chill in the fridge briefly while you prepare the choc and nuts.<br>Melt the chocolate bars in a double boiler at moderate heat until just soft enough to blend and stir.<br>Crush the pecans finely.<br>Dip the molded cream cheese balls in the melted choc, return to the baking sheet.<br>Do them quickly enough and you can sprinkle the pecans over them all at one go.<br>Let set and wrap or store in paper cups in a tin.<br>Refrigerate if you won't be eating them soon.","url":"https://recipe.bluelayer.org/recipe/38981/ridiculously-rich-cream-cheese-truffles"},{"id":"38969","title":"Dalmation Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9 x 13 pan with foil, letting some hang over on the sides.<br>Pour in white chocolate chips and heat in oven at 150 degrees for about 5-10 minutes or until chips are shiny.<br>Using a heat proof spatula, spread chips evenly until smooth.<br>Sprinkle with chocolate chips, creating an even pattern like a dalmation's spots.<br>Gently tap pan to settle the chips into the white chocolate.<br>Let come to room temperature and then chill for 2 hours.<br>Remove from pan, discard foil and break into pieces.","url":"https://recipe.bluelayer.org/recipe/38969/dalmation-bark"},{"id":"38960","title":"Godiva Liqueur Coupe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peaches, yellow, raw<br>ice creams, vanilla<br>cream, whipped, cream topping, pressurized","directions":"Put 1 tablespoon of chocolate liqueur into the bottom of each of 4 parfait glasses or large wine goblets.<br>Top with a couple of peach slices and a spoonful of ice cream.<br>Repeat until there are 3 layers of Godiva, peaches, and ice cream.<br>Top with remaining Godiva and whipped cream.","url":"https://recipe.bluelayer.org/recipe/38960/godiva-liqueur-coupe"},{"id":"38958","title":"Egg-Free Chocolate Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 360 degrees F. (I live at high altitude.<br>If you dont, 350 degrees F is probably a better temperature.)<br>In a large bowl, cream margarine, oil, sugar, water and vanilla extract until blended.<br>In a separate bowl, mix together flour, baking soda, salt and cocoa powder.<br>Add dry ingredients to creamed mixture and mix well.<br>Add chocolate chips and stir to combine.<br>Line a cookie sheet with parchment paper.<br>If you dont have parchment paper, I think it would be okay to use an ungreased cookie sheet.<br>Use a cookie scoop to place tablespoon-sized portions on the cookie sheet, about 2 inches apart.<br>Bake for 810 minutes.<br>Watch to make sure they dont over-bake so they dont become hard when cool.<br>Remember, theres no egg!<br>Allow cookies to cool on the baking sheet for a couple minutes, then remove them to a wire rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/38958/egg-free-chocolate-chocolate-chip-cookies"},{"id":"38957","title":"French Hot Chocolate","ingredients":"candies, semisweet chocolate<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the chocolates and milk in a large saucepan and bring just to a boil, stirring occasionally.<br>Lower the heat and cook the mixture at a slow simmer for 30 minutes.<br>Remove from the heat and whisk thoroughly.<br>Strain through a fine sieve.<br>Ladle into 4 mugs and serve immediately.","url":"https://recipe.bluelayer.org/recipe/38957/french-hot-chocolate"},{"id":"38935","title":"Chocolate Peanut Butter Protein Oatmeal","ingredients":"oats<br>water, bottled, generic<br>peanut butter, smooth style, without salt<br>beverages, protein powder whey based","directions":"add oats to water and cook as normal on stove or microwave.<br>when oats are done, add peanut butter and protein powder and mix well.<br>enjoy!","url":"https://recipe.bluelayer.org/recipe/38935/chocolate-peanut-butter-protein-oatmeal"},{"id":"38924","title":"Cinnamon Milk Chocolate Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>spices, cinnamon, ground","directions":"Whisk together all ingredients and churn the mixture in an ice cream maker according to manufacturers instructions.<br>Mine has a freezable insert and I only needed to churn for about 15-20 minutes.<br>Pour the frozen yogurt into a freezer safe container with a lid and let it freeze for about 1 hourthis is the ideal time to serve it since it will be the creamiest at this point.<br>Freeze any leftovers you have for later!<br>Makes about 1 quart.","url":"https://recipe.bluelayer.org/recipe/38924/cinnamon-milk-chocolate-frozen-yogurt"},{"id":"38920","title":"Brownies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>mini semi-sweet chocolate baking chips,","directions":"Stir together flour, baking powder and salt in a small bowl.<br>Layer the ingredients in a clean 1-quart glass canister or jar in the following order (from bottom to top): sugar, cocoa, flour mixture, peanut butter chips and small chocolate chips.<br>Tap jar gently on the counter to settle each layer before adding the next one.<br>Cover jar and attach baking directions (see below).<br>Makes 1 gift jar.<br>Baking Directions: Heat oven to 350F Grease and flour an 8x8x2-inch baking pan.<br>Combine 1/2 cup (1 stick) melted and cooled butter and 2 slightly beaten eggs in a large bowl.<br>Gently stir in jar contents.<br>Spread in prepared pan.<br>Bake for 35 minutes.<br>Cool in pan.<br>Cut into bars.<br>Makes 16 bars.","url":"https://recipe.bluelayer.org/recipe/38920/brownies-in-a-jar"},{"id":"38898","title":"Pioneer Cookies (Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans","directions":"Preheat oven to 360 degrees F. Line baking sheets with parchment paper.<br>In a medium bowl, stir together flour, baking soda and salt.<br>Set aside.<br>In a large bowl, cream together margarine and brown sugar until fluffy.<br>Measure out milk and add vinegar and vanilla to the measuring cup.<br>Stir to combine.<br>Add milk mixture to creamed mixture and beat until combined.<br>Gradually add flour mixture to creamed mixture and beat well.<br>Add oats, chocolate chips, coconut and pecans and stir to combine.<br>Spoon by teaspoonfuls onto prepared sheets and bake for 8 minutes or until edges of cookies just begin to brown.<br>Allow to cool on the sheet for a couple of minutes and then remove to a wire rack to cool completely.<br>Makes about 5 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/38898/pioneer-cookies-egg-free"},{"id":"38892","title":"Vegan Chocolate Chip Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>sugars, brown<br>seeds, flaxseed<br>water, bottled, generic<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Preheat oven to 375 F. In a mixing bowl, cream together coconut oil and sugars.<br>In a small bowl mix together ground flax seed and water to make a paste.<br>Add this into the coconut oil and sugar mixture along with the baking soda, salt and vanilla.<br>Mix to combine.<br>Mix in flour and chocolate chips.<br>Add small amounts of water (up to the listed amount) until dough comes together and isnt crumbly.<br>Drop dough by tablespoonfuls onto greased cookie sheets, placing them 2 apart.<br>Bake for 12-15 minutes or until lightly browned.<br>Transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/38892/vegan-chocolate-chip-cookies"},{"id":"38887","title":"Almond-Oat Lace Cookies","ingredients":"nuts, almonds<br>oats<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>honey<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Arrange racks in lower and upper thirds of oven; preheat to 350F.<br>Line 2 rimless baking sheets with parchment paper.<br>Pulse almonds and oats in a food processor until coarse meal forms.<br>Set aside.<br>Melt butter in a medium saucepan over medium heat.<br>Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes.<br>Remove from heat.<br>Add nut mixture, flour, and salt; stir until well blended.<br>Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2\" apart.<br>Using your fingertips, pat cookies down to 1/4\"-high rounds; push in any jagged edges to form smooth circles.<br>Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.<br>Slide cookies on parchment onto a wire rack and let cool.<br>Using a pastry brush, brush half of each cookie with melted chocolate.<br>Let stand until the chocolate is set, about 2 hours.<br>DO AHEAD: Can be made 2 days ahead.<br>Store airtight between sheets of parchment or waxed paper.","url":"https://recipe.bluelayer.org/recipe/38887/almond-oat-lace-cookies"},{"id":"38875","title":"Basic Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a medium saucepan over medium heat, combine chocolate and cream.<br>Cook, stirring, until chocolate is melted and mixture is smooth.<br>Remove from heat and whisk in flavoring.<br>Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.<br>Use to fill candies or form balls and roll in toppings.","url":"https://recipe.bluelayer.org/recipe/38875/basic-truffles"},{"id":"38871","title":"Chocolate Gelato","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>cornstarch<br>syrups, corn, light<br>sugars, granulated<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Place 2 tablespoons of the milk in a small bowl.<br>Whisk in the cornstarch to make a slurry and set aside.<br>In a pot, add the remaining milk and bring to a boil over medium heat.<br>Whisk in the slurry, corn syrup, sugar and salt.<br>Return the mixture to a boil and whisk in the chocolate until completely smooth.<br>Transfer into a bowl and let cool to room temperature.<br>Once cooled, stir in the vanilla extract.<br>Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.<br>Whisk the base and then pour it into your ice cream maker and churn.<br>The gelato should be the consistency of soft-serve ice cream.<br>You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen.<br>Store in a chilled container in the freezer, with plastic wrap pressed onto the top.<br>(After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).","url":"https://recipe.bluelayer.org/recipe/38871/chocolate-gelato"},{"id":"38855","title":"Chocolate Pecan Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>nuts, pecans<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter sides of heavy saucepan.<br>Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.<br>Remove from heat.<br>Spread coarsely chopped nuts evenly on a 9x9\" baking pan.<br>Pour sugar mixture onto baking pan.<br>Spread to edges with a wooden spoon.<br>Place finely chopped nuts on sugar mixture.<br>Place chocolate chips on top of sugar mixture, then wait for them to melt.<br>Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.<br>Put in cool place to harden.<br>Break into pieces, and store covered in a refrigerator.","url":"https://recipe.bluelayer.org/recipe/38855/chocolate-pecan-toffee"},{"id":"38854","title":"Cranberry White Chocolate Pumpkin Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>spices, cinnamon, ground<br>egg substitute, powder<br>pumpkin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.<br>In a small bowl, combine flour, oats, baking soda, and salt; set aside.<br>In a large bowl, add sugar and butter and beat at medium speed until well blended.<br>Add vanilla, cinnamon, egg and pumpkin; beat well.<br>Gradually stir in the flour mixture until well combined.<br>Fold in white chocolate chips and cranberries.<br>Drop tablespoon-sized scoops of cookie batter 2 apart onto the prepared baking sheets.<br>Bake cookies for 8-10 minutes or until lightly browned on the bottom.<br>Remove pans from oven and set them on a rack.<br>Let the cookies cool on the pans for about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/38854/cranberry-white-chocolate-pumpkin-oatmeal-cookies"},{"id":"38838","title":"English Scones With Chocolate Chunks","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>butter, without salt<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Mix first four ingredients together with a fork like you would pastry dough.<br>Cut the dough till the margarine is pretty much unnoticeable.<br>Mix in Chocolate chunks.<br>Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.<br>Use your hands to roll the dough till all flour is mixed in (adding cream if needed).<br>Form into a flat, even circle.<br>Cut into 12 \"pie\" pieces.<br>Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit.<br>Brush tops with more cream.<br>Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes.<br>The bottom edges will just be turning brown.<br>DO NOT over bake or they will harden.","url":"https://recipe.bluelayer.org/recipe/38838/english-scones-with-chocolate-chunks"},{"id":"38824","title":"Chia Pudding","ingredients":"seeds, chia seeds, dried<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>honey","directions":"In a medium bowl whisk together coconut milk, vanilla, and honey<br>Stir in chia seeds, mixing well<br>Cover tightly with plastic wrap and refrigerate overnight<br>Stir before serving<br>Top with a little whip cream and raisins, or strawberries, blueberries, mixed fruit, or topping of choice<br>VARIATIONS...<br>ORANGE CREAMSICLE...<br>Reduce vanilla to 1 teaspoon, add 1/2 teaspoon orange extract, add 1 teaspoon orange zest<br>CHOCOLATE...<br>Add 3 tablespoons cocoa powder and 2 tablespoons grated semi sweet chocolate","url":"https://recipe.bluelayer.org/recipe/38824/chia-pudding"},{"id":"38820","title":"Homemade Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Melt butter over low.<br>Spread foil over cookie sheet and brush with some of the melted butter.<br>Add sugar, corn syrup, water and nuts to butter in pan and slowly bring to a boil.<br>(Turn heat up by 1/2 increments every few minutes until reaches medium low.<br>).<br>Watch for 298 degrees (soft crack stage) on a candy thermometer.<br>pour onto the foil and quickly spread and reshape.<br>Let set for two minutes, then immediately sprinkle half (measure!)<br>of the chocolate chips on top.<br>After another 2 minutes, spread the now softened chocolate chips and sprinkle with half the nuts.<br>Flip onto foil covered second cookie sheet and immediately sprinkle remaining chocolate chips on top.<br>Wait 2 minutes then spread chocolate and sprinkle nuts.<br>When completely cool, break into pieces and store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/38820/homemade-toffee"},{"id":"38817","title":"Pumpkin Chocolate Chip Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.<br>In a large bowl, whisk oats, spices, and salt together.<br>Set aside.<br>In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats and stir well, until all of the oats are moist.<br>Stir in chocolate chips.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>The pumpkin keeps the bars moist, so make sure they are golden and set-you dont want them to be under baked.<br>Remove from oven and let cool on a wire rack for 5 minutes.<br>Using a sharp knife, cut into bars.<br>Remove from pan and let cool completely.","url":"https://recipe.bluelayer.org/recipe/38817/pumpkin-chocolate-chip-granola-bars"},{"id":"38807","title":"Rosemary Chocolate Chip Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>spices, rosemary, dried<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer.<br>Mix in the rosemary, salt, and flour, 1/4 cup at a time.<br>Sprinkle in the chocolate chips, and stir by hand until well-distributed.<br>Gather the dough into a ball.<br>Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.<br>Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch.<br>Place the dough on a cold ungreased baking sheet.<br>Prick the top with a fork.<br>Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color.<br>Remove the shortbread from the baking sheet and let cool completely on a rack.","url":"https://recipe.bluelayer.org/recipe/38807/rosemary-chocolate-chip-shortbread"},{"id":"38806","title":"Peanut Butter Chocolate Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown<br>sugars, powdered<br>butter, without salt<br>peanut butter, smooth style, without salt","directions":"Grease a 9x9 inch pan.<br>Place the chocolate chips and butter into a microwave safe bowl and melt completely.<br>Set aside.<br>In a medium bowl, combine all the remaining ingredients for the peanut butter base.<br>Mix until smooth.<br>The mixture will have a slightly sandy texture.<br>Dont worry about small lumps in the brown sugar.<br>Press evenly into the prepared pan.<br>Spread the melted chocolate mixture evenly over the base.<br>Allow to cool, but before they are completely cool, cut into 36 pieces.<br>If you wait too long the chocolate will crack unevenly rather than making nice squares.<br>Of course I just eat the ugly ones and make a new batch -- .","url":"https://recipe.bluelayer.org/recipe/38806/peanut-butter-chocolate-squares"},{"id":"38802","title":"Malted Milk Cookie Tart","ingredients":"wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325F.<br>In processor, pulse flour, malted milk powder, sugar, and coarse salt.<br>Add butter; pulse until moist clumps form.<br>Transfer dough to work surface; gather into ball.<br>Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.<br>Bake crust until evenly golden brown, about 45 minutes.<br>Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks.<br>Sprinkle malted milk balls over.<br>Cool completely.<br>Remove tart from pan; cut into wedges.","url":"https://recipe.bluelayer.org/recipe/38802/malted-milk-cookie-tart"},{"id":"38790","title":"Homemade Peanut Butter Cups","ingredients":"candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>butter, without salt<br>honey","directions":"Line a mini muffin tin with muffin papers and lightly spray with oil.<br>Melt the chocolate, milk or semisweet, over a double boiler.<br>This is done by filling a medium sized pot with 2 inches of water.<br>Allow it to boil over a medium flame.<br>Place a glass bowl on top of the pot with the chocolate in it and slowly melt until its glossy and smooth.<br>Add 1/2 teaspoon of melted chocolate to each muffin liner, swirling it up the sides.<br>It doesnt have to be perfectly even because youre going to put more chocolate on top.<br>Place the tin into the refrigerator for about 10 minutes to harden slightly.<br>While those are chilling, mix together the peanut butter, butter, and honey until thoroughly combined.<br>Once the chocolate has set up, add 1 teaspoon of the peanut butter mixture into each chocolate cup.<br>Then cover with another 1/2 teaspoon of chocolate.<br>Chill for about 20 minutes to completely set the chocolate.<br>These can be eaten immediately or served at room temperature.","url":"https://recipe.bluelayer.org/recipe/38790/homemade-peanut-butter-cups"},{"id":"38787","title":"Chocolate Raisin Porridge","ingredients":"oats<br>milk, buttermilk, fluid, cultured, lowfat<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix oats, milk, and raisin in a microwave-safe bowl.<br>Microwave on high for 1 minute.<br>Mix in chocolate chips.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/38787/chocolate-raisin-porridge"},{"id":"38783","title":"Chocolate Almond Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Line a large cookie sheet with parchment paper or a Silpat.<br>Spread out the popped popcorn and remove any un-popped kernels.<br>Drizzle with the melted chocolate.<br>Sprinkle with almonds.<br>Allow chocolate to set, serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/38783/chocolate-almond-popcorn"},{"id":"38762","title":"Peanut Butter Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.<br>Add peanut butter; stir until blended.<br>Pour into pie pan.<br>Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.<br>Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.<br>Place peanuts in shallow bowl.<br>Roll balls in peanuts; place in petit four or paper candy cups.<br>(If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.<br>).<br>Truffles can be refrigerated 2 to 3 days or frozen several weeks.","url":"https://recipe.bluelayer.org/recipe/38762/peanut-butter-truffles"},{"id":"38751","title":"Chocolate Frozen Fudge Pops","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I couldn't get this put in the ingredients because it didn't recognize it, but you'll need 10 popcicle molds or plastic cups and 10 popcicle sticks.<br>In a saucepan, combine the sugar, flour and cocoa.<br>Gradually stir in milk until smooth.<br>Bring to a boil over medium heat; cook and stir for 2 minutes or until thickend.<br>Cool slightly.<br>Pour 1/4 cup into each mold or plastic cup; top with holders and insert popsicle sticks.<br>Freeze until set.<br>May be frozen for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/38751/chocolate-frozen-fudge-pops"},{"id":"38750","title":"Very Blueberry Parfait","ingredients":"cheese, cottage, creamed, large or small curd<br>sugars, granulated<br>sugars, granulated<br>vanilla extract<br>blueberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the cottage cheese, sugars, and vanilla extract in a blender.<br>Blend on high until the midxture is smooth and creamy.<br>Spoon 1/2 cup of the berries into the bottom of each of 4 parfait glasses.<br>Spoon 2 heaping tbls.<br>of the cheese mixture on top of the berries.<br>Add another layer of the 1/2 cup berries.<br>Top with 1 heaping tbls.<br>of the cheese mixture.<br>Sprinkle 1 teaspoon of the chocolate morsels on top of each parfait.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/38750/very-blueberry-parfait"},{"id":"38740","title":"Miner's Candy","ingredients":"sugars, granulated<br>syrups, corn, light<br>vinegar, distilled<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heavily butter a 9\" x 13\" pan.<br>In a large, heavy kettle, add the sugar, dark corn syrup and vinegar.<br>Stir just to mix ingredients.<br>Place kettle over medium heat.<br>DO NOT STIR!<br>Boil mixture until it reaches 300 degrees on a candy thermometer.<br>Remove from heat.<br>Stir in the baking soda.<br>Mixture will fizz!<br>Mix baking soda in well and pour into the prepared pan.<br>DO NOT TRY TO SPREAD MIXTURE.<br>Trying to spread it will break the foam, just plop it in the pan.<br>Cool and break into pieces.<br>Melt chocolate chips in top of double boiler (a bowl placed in a pan of simmering water works fine as does the microwave).<br>Dip candy in chocolate sit on wire rack (or if like me, you don't have one, set it on waxed paper).","url":"https://recipe.bluelayer.org/recipe/38740/miners-candy"},{"id":"38735","title":"Witches Brew","ingredients":"spices, cinnamon, ground<br>corn, sweet, white, raw<br>seeds, sunflower seed kernels, dried<br>potatoes, raw, skin<br>pretzels, soft, unsalted<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Mix all ingredients together.<br>Place in a large Halloween theme bowl.","url":"https://recipe.bluelayer.org/recipe/38735/witches-brew"},{"id":"38727","title":"Power Squares","ingredients":"butter, without salt<br>candies, marshmallows<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9 x 13 square pan.<br>Melt the butter over medium-low heat in a pot large enough to hold all ingredients.<br>Add the marshmallows and cook, stirring frequently, until the marshmallows have melted.<br>Add the vanilla to the marshmallows.<br>In a separate bowl, toss together the cereal, almonds, sunflower seeds and dried cranberries.<br>Add to the marshmallow mixture and stir to completely coat.<br>Stir in the chocolate chips, which will slightly melt.<br>Working with buttered hands, press the mixture into the prepared pan.<br>Cool completely and then cut into squares.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/38727/power-squares"},{"id":"38717","title":"Chocolate Coconut Almond Sprinkles","ingredients":"nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350F.<br>Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl.<br>Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut.<br>Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated.<br>Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/38717/chocolate-coconut-almond-sprinkles"},{"id":"38711","title":"Hot Cocoa Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in the bowl of a food processor.<br>Run processor until the chocolate chips are finely ground.<br>To serve combine 1/3 cup of mix with 8 ounces hot milk.","url":"https://recipe.bluelayer.org/recipe/38711/hot-cocoa-mix"},{"id":"38698","title":"Granola bar","ingredients":"syrups, corn, light<br>sugars, brown<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>mini semi-sweet chocolate baking chips,","directions":"Combine light corn syrup, brown sugar, and peanut butter in a microwave safe bowl<br>Microwave for 1 minute.<br>Stir.<br>Microwave for one more minute.<br>Mix quick oats and puff rice cereal in an large bowl.<br>Combine ingredients from microwave bowl into large bowl with dry ingredients.<br>Let cool a bit and add mini chocolate chip.<br>Pour into a cake pan to set.<br>ENJOY!!<br>!<br>Can also add nuts, rasins, etc","url":"https://recipe.bluelayer.org/recipe/38698/granola-bar"},{"id":"38697","title":"Krispies Peanut Candy Bars","ingredients":"butter, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large saucepan, melt butter over medium heat.<br>Add marshmallows, and cook and stir until melted.<br>Remove from heat.<br>Stir in peanut butter.<br>Add cereal; stir to coat evenly.<br>Lightly press 1/2 of the mixture in the bottom of an 8x8-inch baking pan.<br>Press snicker pieces over bottom layer.<br>Top with remaining cereal mixture and press down.<br>Melt chocolate and drizzle over the top of bars.<br>Cool and cut into bars before serving.","url":"https://recipe.bluelayer.org/recipe/38697/krispies-peanut-candy-bars"},{"id":"38689","title":"Chocolate Mayonnaise Cake II","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salad dressing, mayonnaise, regular<br>water, bottled, generic<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease one 11x7 inch pan.<br>Sift together flour, sugar, cocoa, baking powder, and soda.<br>Add mayonnaise, cold water, and vanilla.<br>Beat 2 minutes.<br>Pour into prepared pan.<br>Bake at 350 degrees F (175 degrees C), 30-35 minutes.<br>Frost if desired.","url":"https://recipe.bluelayer.org/recipe/38689/chocolate-mayonnaise-cake-ii"},{"id":"38683","title":"Chocolate Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt","directions":"In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa.<br>Bring to a hard boil, and then reduce heat to medium.<br>Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).<br>Stir in peanut butter until well blended.<br>Pour mixture into a buttered 8x8 inch baking dish.<br>Cool, and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/38683/chocolate-fudge"},{"id":"38650","title":"A1 Sauce Recipe","ingredients":"nuts, almonds<br>butter, without salt<br>nuts, almonds","directions":"Plate.<br>Cook on high (max.<br>power) 4 to 5 1/2 min, or possibly till almonds are toasted, stirring twice during cooking.<br>Set aside.<br>Place chocolate in large microwave proof mixing bowl and cook on high (max.<br>power) 2 1/2 to 3 min, or possibly till softened.<br>Stir in almonds and pour onto waxed paper lined baking sheet.<br>Spread to desired thickness and chill till set.<br>Break into serving size peices.<br>Makes (approx.)<br>1 1/2 lbs.","url":"https://recipe.bluelayer.org/recipe/38650/a1-sauce-recipe"},{"id":"38639","title":"Eggless Yummy American Chocolate Nut Caramel Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla","directions":"In a large bowl, combine together 2 cups of flour, oats, brown sugar, baking soda and salt.<br>Add butter and stir until everything is moistened.<br>Reserve 1 cup crumb mixture.<br>Press the remaining into the bottom of an ungreased 13 X 9 inch baking pan.<br>Bake at 350F for 15 minutes or until lightly browned.<br>Remove from oven.<br>Sprinkle with walnuts and chocolate chips.<br>In a small bowl, combine the caramel topping and 1/3 cup of flour.<br>Mix well, then drizzle over the base.<br>Sprinkle with the remaining crumb mixture.<br>Bake at 350F for 20-25 minutes or until lightly browned.<br>Cool in the pan for 10 minutes.<br>Remove and cool completely on a wire rack before serving.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/38639/eggless-yummy-american-chocolate-nut-caramel-bars"},{"id":"38624","title":"Chocolate Veggie Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>oil, olive, salad or cooking<br>avocados, raw, all commercial varieties<br>water, bottled, generic<br>vinegar, distilled<br>vanilla extract","directions":"Preheat oven.<br>180 C<br>Chop avocado.add to processor with the oil, water, vainilla , vinegar and sugar.<br>Blend well untill the avocados get pureed completely<br>Mix the rest ingredients (dry ones) , and then add the avocado blend, mix all toghether.<br>Pour into cupcake tray.<br>Bake for about 20 to 30 minutes.<br>Share and enjoy!","url":"https://recipe.bluelayer.org/recipe/38624/chocolate-veggie-muffins"},{"id":"38619","title":"Merediths Molten Blondies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>water, bottled, generic","directions":"In a bowl, mix together flour, baking powder and salt.<br>In a separate bowl, beat 1 cup (250 mL) brown sugar with butter until creamy.<br>Stir in vanilla.<br>Add dry ingredients alternately with milk, beating well after each addition.<br>Stir in chips and walnuts, if using.<br>Spread mixture evenly in prepared slow cooker stoneware.<br>In a heatproof measure, combine remaining brown sugar and boiling water.<br>Pour over batter.<br>Cover and cook on High for 2 1/2 to 3 hours, until cake layer looks cooked.<br>Serve warm with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/38619/merediths-molten-blondies"},{"id":"38602","title":"Toffee Bars Made Easy","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Make a parchment paper or foil sling for 8-inch pan.<br>This is essential if you are to have any hope of getting the bars out of the pan without crumbling.<br>Preheat oven to 350 degrees F.<br>Stir flour, sugar and salt together in small bowl.<br>Pour in melted butter and stir.<br>Use fingers to thoroughly mix butter with dry ingredients.<br>Dump butter/flour mixture into prepared pan and pat down smooth.<br>Bake in preheated oven for 20 minutes.<br>Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base.<br>Allow to sit until all chips are completely melted and soft.<br>VERY carefully use a knife or back of a spoon to spread soft chips in an even layer.<br>If desired, sprinkle chopped, toasted nuts over the top.<br>Put in refrigerator until chocolate layer hardens.<br>Remove cookies and sling from pan carefully.<br>Slice into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/38602/toffee-bars-made-easy"},{"id":"38600","title":"Chocolate Dipped Coconut Macaroons","ingredients":"sugars, granulated<br>egg, white, raw, fresh<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"Heat the oven to 350F.<br>Mix all the ingredients except the chocolate together in a bowl.<br>(The recipe can be made up to this point and kept refrigerated up to 3 days in advance).<br>Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies.<br>Bake until light golden, about 12 to 15 minutes.<br>Let cool completely on the pans.<br>Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.","url":"https://recipe.bluelayer.org/recipe/38600/chocolate-dipped-coconut-macaroons"},{"id":"38595","title":"Malted Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>beverages, ovaltine, classic malt powder<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In saucepan, bring milk with sugar just to boil over medium-high heat, stirring often.<br>Remove from heat.<br>Whisk in malt powder and chopped chocolate until smooth.<br>(Make-ahead: Let cool.<br>Refrigerate in airtight container for up to 2 days; reheat.<br>).","url":"https://recipe.bluelayer.org/recipe/38595/malted-hot-chocolate"},{"id":"38581","title":"Red Hot's Hot Apple Cider","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>candies, white chocolate","directions":"NOTE: You can find Red Hot's cinnamon candies usually in the candy isle of any grocery store, most come in a bag, they are located most of the time where the hard candies hang.<br>Best made in a large coffee pot (the big metal ones)<br>But you can use microwave or stove.<br>Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking.<br>Best when served hot.","url":"https://recipe.bluelayer.org/recipe/38581/red-hots-hot-apple-cider"},{"id":"38580","title":"Rich 'N' Satin Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Combine chocolate chips, corn syrup, and milk in a saucepan.<br>Bring to a boil over medium heat and boil 1 minute, stirring constantly.<br>Remove and stir in butter; blend well.<br>Serve with pie or pour into sterilized jars and seal for gift giving.<br>Stores for up to 1 month in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38580/rich-n-satin-chocolate-sauce"},{"id":"38560","title":"Spanish Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend the sugar and cocoa together.<br>In a medium sized saucepan, dissolve the cornstarch in the water.<br>Add the cocoa and sugar and stir until a smooth paste is made.<br>Over medium heat, add the milk a little at a time while whisking.<br>Simmer the chocolate for 10 minutes, stirring frequently.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/38560/spanish-hot-chocolate"},{"id":"38559","title":"Owl Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>nuts, cashew nuts, raw","directions":"In a small saucepan combine 3/4 cup of the candies and milk.<br>Melt over low heat, stirring until smooth.<br>Remove from heat.<br>Prepare cookie mixes according to package directions.<br>Stir melted chocolate into half the dough.<br>Form chocolate dough into two 12-inch long rolls about 1 inch in diameter.<br>Wrap in wax paper or foil.<br>Chill until firm, about 2 hours.<br>Divide plain dough in half.<br>On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle.<br>Place a chocolate roll on long edge.<br>Roll up, pressing doughs lightly together so plain dough encases chocolate roll.<br>Repeat with remaining dough.<br>Wrap each roll in wax paper or foil.<br>Chill about 2 hours until firm.<br>Preheat oven to 375 F (190 C).<br>Cut each roll into 1/4 inch slices.<br>Place 2 slices so they are touching on greased baking sheet.<br>In the center of each chocolate circle, place one of the remaining candies for eye.<br>Where the slices touch, place a cashew to form nose.<br>Bake until the plain cookie is lightly browned, 8 to 10 minutes.<br>Cool cookies on baking sheets 2 to 3 minutes.<br>Remove and cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/38559/owl-cookies"},{"id":"38556","title":"Raw Chocolate Pudding","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>water, bottled, generic<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"Puree coconut, coconut water, maple syrup, cocoa powder, agave nectar, vanilla extract, and sea salt in blender and pulse several times to chop; blend until smooth.<br>Chill in serving containers.","url":"https://recipe.bluelayer.org/recipe/38556/raw-chocolate-pudding"},{"id":"38546","title":"Chocolate Honey Fondue/Chocolate Honey Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>butter, without salt<br>cream, fluid, heavy whipping","directions":"Melt all ingredients together in the top of a double boiler over medium-high heat, stirring frequently.<br>Remove from heat and let cool slightly.<br>Can be stored in fridge, tightly covered, for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/38546/chocolate-honey-fondue-chocolate-honey-sauce"},{"id":"38544","title":"Homemade Coconut Pani Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>salt, table<br>snacks, popcorn, air-popped (unsalted)<br>candies, white chocolate","directions":"In a thick-bottomed pan, put coconut pani, sugar, salt (to taste) and bring to boil up to 100 C degrees (use a thermometer).<br>Then add the pani mixture to the popcorn and mix well.<br>Pour the mixture on a greased cookie sheet.<br>Press firmly until compact, about one inch in height.<br>Decorate with the candy.<br>Allow to cool about one hour.<br>Cut into squares.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/38544/homemade-coconut-pani-popcorn"},{"id":"38541","title":"M&M Cookie Dough Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Prepare chocolate cups: Line 16 wells in two standard-sized muffin tins with paper cup holders and set aside.<br>Melt chocolate in the microwave in 30-second increments, stirring in-between.<br>Once chocolate is completely melted, paint a layer of chocolate on the inside of each paper cup holder with a paintbrush or the back of a spoon.<br>The thicker the chocolate layer, the easier it will be to peel off your paper.<br>Set chocolate cups aside to cool in fridge and prepare cookie dough.<br>In a medium bowl, whisk together flour and salt; set aside.<br>Beat butter and sugars with an electric mixer on medium-high speed for a few minutes or until light and fluffy; add vanilla and beat for another minute.<br>Scrape the sides of the bowl and stir in flour on low speed until combined.<br>Use a wooden spoon to stir in M&amp;Ms.<br>Set cookie dough aside.<br>Carefully remove paper liners from the chocolate cups; scoop cookie dough into each cup using an ice cream scoop.<br>Store cookie dough cups in fridge until ready to serve.","url":"https://recipe.bluelayer.org/recipe/38541/m-m-cookie-dough-cups"},{"id":"38525","title":"Bittersweet Chocolate Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Bring water to a boil in a medium saucepan.<br>Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently.<br>Remove from heat; add chocolate and vanilla, stirring until chocolate melts.<br>Cover and chill completely.Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.<br>Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/38525/bittersweet-chocolate-sorbet"},{"id":"38513","title":"Black and White Fudge","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter an 8-inch square pan.<br>Lightly dust work surface with powdered sugar.<br>Fold marzipan in half and press into a flat square.<br>Roll into a 9 x 9 square.<br>Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions.<br>(Don't worry if it's not perfect.)<br>Set aside.<br>In a double boiler (or in a bowl over a pan of barely simmering water) combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter.<br>Stir until chips are melted and mixture is well blended.<br>Pour into pan.<br>Immediately top with the marzipan square, lightly pressing into chocolate.<br>In the same double boiler (or in a bowl over a pan of barely simmering water) combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter.<br>Stir until chips are melted and mixture is well blended.<br>Spread over marzipan layer.<br>Cover and refrigerate 3 hours.<br>(As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.<br>).<br>Just before serving, cut into 1 inch squares.","url":"https://recipe.bluelayer.org/recipe/38513/black-and-white-fudge"},{"id":"38509","title":"Gluten-Free Oatmeal Raisin Cookies","ingredients":"oats<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 375 degrees F. Combine the first 5 ingredients (oats through sugar) in a food processor or blender (I used a Ninja).<br>Pulse to combine.<br>Put the raisins, oil and milk into a bowl and then mix in the dry ingredients mixture.<br>Using a tablespoon, scoop dough onto a greased cookie sheet spacing them about 2 inches apart.<br>Bake for 6 minutes then remove from oven and allow to cool 5 minutes before serving.<br>Adapted from Chocolate Covered Katie.","url":"https://recipe.bluelayer.org/recipe/38509/gluten-free-oatmeal-raisin-cookies"},{"id":"38493","title":"Chocolate-Dipped Coconut Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Combine flour, baking powder, salt; set aside.<br>Beat together butter, sugar and vanilla until light and fluffy.<br>Stir in four 1/2 cup at a time and mix until well-blended.<br>Stir in coconut.<br>Form dough into a 4 x 7 inch rectangle.<br>Wrap and refrigerate until firm, 2 hours.<br>Preheat oven to 300F (150C).<br>Butter two large baking sheets.<br>On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4 inch thick.<br>Using floured knife with long blade, cut into 24, 2-inch squares.<br>Arrange squares, 1-inch apart, on buttered sheets.<br>Bake 25 to 30 minutes until golden.<br>Cool on racks.<br>Line 2 large baking sheets with waxed paper, set aside.<br>Melt chocolate and butter together, stirring to blend well.<br>Dip half of each cookie diagonally into chocolate, shaking off excess.<br>Arrange on paper-lined sheets.<br>Refrigerate until chocolate sets, about 10 minutes.<br>Store airtight at room temp or freeze longer.","url":"https://recipe.bluelayer.org/recipe/38493/chocolate-dipped-coconut-shortbread"},{"id":"38478","title":"Haystacks","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>nuts, walnuts, english","directions":"Melt wafers either in a double boiler or in the microwave.<br>Pour melted chocolate over nuts&amp; pretzels, mixing until the pretzels and nuts are completely covered.<br>Drop onto wax paper covered cookie sheets.<br>Make them as big or small as you want.<br>Cool in the fridge until set.<br>Once set, sit back and enjoy!<br>Do feel free to take all kinds of praise for these heavenly treats.","url":"https://recipe.bluelayer.org/recipe/38478/haystacks"},{"id":"38475","title":"Peanut Krispie Squares","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, brown<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Line an 8 x 8 inch pan with baking paper.<br>Heat the peanut butter, corn syrup, sugar and butter in a saucepan over low heat while stirring.<br>Combine rice cereal and peanuts in a bowl.<br>Pour hot mixture over top.<br>Stir well to coat evenly.<br>Press in the prepared pan.<br>For the frosting, mix melted chocolate with peanut butter.<br>Frost.<br>Let cool in refrigerator and cut in 25 squares.","url":"https://recipe.bluelayer.org/recipe/38475/peanut-krispie-squares"},{"id":"38472","title":"Phipps Famous Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>rice flour, white, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element.<br>Roast the flour, watching it all the time until it is medium brown.<br>Turn the flour with a spatula to brown the other side.<br>The entire procedure takes about three minutes and gives the flour a rich nutty flavour.<br>Let the flour cool.<br>Mix the soft butter with the fruit sugar and add the sifted rice flour.<br>Fold in the roasted flour and blend well.<br>Chop the chocolate into chunks just a little smaller than a sugar cube.<br>Mix them into the dough, taking care you don't soften the chocolate too much.<br>Shape as desired.<br>Bake at 300F for 1 hour.<br>Cool, then store in an airtight container.<br>Yield depends upon size and shape.","url":"https://recipe.bluelayer.org/recipe/38472/phipps-famous-shortbread"},{"id":"38450","title":"Peanut Butter Balls","ingredients":"butter, without salt<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter &amp; add powdered sugar until blended.<br>Shape into balls and dip into melted chocolate.<br>Let the balls stand at room temperature until chocolate is set.<br>Keep in an air-tight container in refrigerator until ready to serve.<br>May also store in freezer.<br>To melt chocolate - use a double boiler until smooth OR melt in microwave according to directions on bag.<br>*The number of Peanut Butter Balls will greatly depend on how large you make them.","url":"https://recipe.bluelayer.org/recipe/38450/peanut-butter-balls"},{"id":"38449","title":"Chocolate Mousse With Raspberry Puree","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,<br>egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>raspberries, raw<br>sugars, granulated","directions":"Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.<br>Set aside.<br>Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.<br>Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.<br>Add cream of tartar and mix two more minutes.<br>Blend in the melted chocolate, chocolate chunks and whipped cream.<br>Chill for at least 2 hours.<br>For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.<br>Puree and cool.","url":"https://recipe.bluelayer.org/recipe/38449/chocolate-mousse-with-raspberry-puree"},{"id":"38421","title":"Easy Made Granola Bars","ingredients":"oats<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, almonds","directions":"Mix all ingredients in a large bowl until just moist.<br>Press hard and compactly into an 8x8 inch baking pan.<br>Bake at 350F for 20 minutes.<br>Let cool completely.<br>Cut into bars or squares as preferred and package as needed.","url":"https://recipe.bluelayer.org/recipe/38421/easy-made-granola-bars"},{"id":"38390","title":"Chocolate and Cinnamon Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground<br>cocoa, dry powder, unsweetened","directions":"Place grated chocolate in bowl.<br>Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil.<br>Remove from heat.<br>Add chocolate and cinnamon and blend gently and well.<br>Set aside.<br>In an electric mixer, add the remaining whipping cream until firm consistency.<br>Incorporate the chocolate mixture using a wooden spoon.<br>Add cocoa blend gently and well.<br>Refrigerate the mousse for several hours.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/38390/chocolate-and-cinnamon-mousse"},{"id":"38381","title":"Homemade Whole Wheat Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"*I use a large freezer bag to store the pancake mix.<br>*Make sure you mix the ingredients in the bag thoroughly so that you evenly distribute the baking soda and powder.<br>(If you dont have whole wheat pastry flour you can use all-purpose flour.)<br>*For the pancake batter I whisk together one cup of mix, 3/4 cup skim milk (or buttermilk), one egg, and 1 T ground flax seed (optional).<br>Let it rest for a couple of minutes so that the baking powder has a chance to react and make fluffy pancakes.<br>*1/3 cup of batter for each pancake is perfect for my frying pan...because I am also too tired to get out my electric griddle.<br>While they are baking on the first side I drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries) on top.<br>*Flip them when they start to look done around the edges.<br>*I use this recipe all week long during the school year.<br>Add a glass of sugar-free Carnation instant breakfast with your blueberry pancakes and you have a healthy breakfast that keeps the kids full until lunch!","url":"https://recipe.bluelayer.org/recipe/38381/homemade-whole-wheat-pancake-mix"},{"id":"38370","title":"Chocolate Chip Oatmeal Cookies","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>leavening agents, baking soda<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream together the butter and sugar in a bowl.<br>Then mix in the vanilla extract.<br>Add the all purpose flour and mix well.<br>Mix together baking soda and the water, and then add that to the batter.<br>Stir in the oats and the chocolate chips.<br>Put the batter onto a cookie sheet by spoonfuls (no need to grease anything) bake at 350 for about 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/38370/chocolate-chip-oatmeal-cookies"},{"id":"38347","title":"Warm Chocolate Risotto","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine rice, milk and sugar in a medium saucepan.<br>Bring to a boil.<br>Remove from heat, cover and let stand 5 minutes.<br>Stir in butter, cream and chocolate chips until melted.","url":"https://recipe.bluelayer.org/recipe/38347/warm-chocolate-risotto"},{"id":"38338","title":"Chocolate Mousse","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>sugars, granulated","directions":"Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice).<br>Set aside.<br>Put chocolate and water (also sugar if using) in a medium-sized pan and melt it over medium heat, stirring occasionally.<br>Pour the melted chocolate into the mixing bowl sitting on top of the ice and water, and start whisking with a wire whisk (or an electric hand-held mixer) until thick.<br>Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy.<br>If the mousse becomes grainy (which is possible on your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.<br>Divide into four serving cups and serve immediately.","url":"https://recipe.bluelayer.org/recipe/38338/chocolate-mousse"},{"id":"38329","title":"O'henry Bars","ingredients":"oats<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Mix oatmeal, butter and sugars together and pat into a 10 X 15 (or you can use two 9 X 12 pans if necessary) jelly-roll pan.<br>Bake@ 350 for 12 minutes.<br>Melt chocolate chips and peanut butter together, using the microwave or stovetop.<br>Frost hot bars.<br>Cut into bars before completely cooled.","url":"https://recipe.bluelayer.org/recipe/38329/ohenry-bars"},{"id":"38328","title":"White Raspberry Cocoa","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>spices, pepper, black<br>raspberries, raw<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put chopped white chocolate in a bowl; set aside.<br>Combine milk, cream, and pepper in medium saucepan.<br>Place over medium heat, stirring occasionally.<br>Heat until it starts to simmer; do not let it boil.<br>Pour heated mixture over white chocolate, let sit 1 minute, then mix with a whisk until all of the chocolate is melted.<br>Add raspberries into mixture and whisk until well blended.<br>Return to saucepan.<br>Reheat on low until hot to the taste.<br>Ladle into mugs, then garnish with whipped cream and chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/38328/white-raspberry-cocoa"},{"id":"38320","title":"Seed Jumble Cookies","ingredients":"syrup, maple, canadian<br>sweetener, syrup, agave<br>vanilla extract<br>nuts, almonds<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350F (180C).<br>Line 2 cookie sheets with parchment paper, or spray with nonstick spray.<br>In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.<br>In a medium bowl, stir together the remaining ingredients.<br>Pour the wet mixture over the dry and stir to combine well.<br>The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.<br>Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).<br>Bake for 10-15 minutes, rotating sheets about halfway through, until golden.<br>Allow to cool completely before removing from the sheets (cookies will firm up as they cool).<br>May be frozen.","url":"https://recipe.bluelayer.org/recipe/38320/seed-jumble-cookies"},{"id":"38301","title":"3 Musketeer Copycat","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Get out your silicone 8x8 pan or prepare another by lining with aluminum foil and coating with nonstick spray.<br>Melt half the chocolate, as directed on package.<br>Place marshmallow creme in a medium mixing bowl and microwave for 15 seconds to slightly soften.<br>Pour the chocolate on top of the marshmallow creme and use a spoon to stir together.<br>Spoon the mixture into prepared pan and smooth evenly across the bottom.<br>It will be very thick!<br>Place in the freezer for 30-45 minutes so it becomes firm.<br>Melt remaining chocolate.<br>Remove from freezer and cut into 2 bars.<br>Dip each bar in the melted chocolate and place on wax paper to set.<br>How many you get depends on the size you make them.","url":"https://recipe.bluelayer.org/recipe/38301/3-musketeer-copycat"},{"id":"38296","title":"White Chocolate Mousse Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>candies, semisweet chocolate","directions":"Stir white chocolate, 1/4 c. cream and 2 Tbsp.<br>syrup in saucepan over very low heat till chocolate is melted and smooth.<br>Pour into a bowl and allow to cold to lukewarm.<br>Beat 3/4 c. cream with electric mixer to hard peaks.<br>Fold cream into the white chocolate mix in 2 batches.<br>Divide mousse among 4 custard c..<br>Cover and chill till hard, about 4 hrs.<br>Can be prepared up to 2 days ahead.<br>Bring remaining 6 Tbsp.<br>cream and remaining 2 Tbsp.<br>corn syrup to simmer in heavy saucepan over high heat.<br>Reduce heat to low, add in bittersweet or possibly semi-sweet chocolate and stir till melted and smooth.<br>Cold to room temperature.<br>Spoon sufficient sauce over each mousse to cover completely.<br>Garnish with mint leaves, chocolate leaves, or possibly chocolate curls, if you like.<br>Or possibly serve with berries, such as rasberries or possibly strawberries.<br>Serve with a dollop of chocolate whipped cream.","url":"https://recipe.bluelayer.org/recipe/38296/white-chocolate-mousse-recipe"},{"id":"37288","title":"Grated BAKER'S Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Microwave on HIGH 10 sec.<br>Grate chocolate, using the largest holes of a hand cheese shredder.","url":"https://recipe.bluelayer.org/recipe/37288/grated-bakers-chocolate"},{"id":"38256","title":"Cookie in a Jar","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>sugars, granulated","directions":"r&gt;In a 1 quart jar, layer the ingredients in the order listed.<br>Pack down firmly after each addition.<br>Attach a tag with the following instructions: Cookie in a Jar 1.<br>Preheat the oven to 350 degrees F (175 degrees C).<br>In a large bowl, cream 1/2 cup margarine until light and fluffy.<br>Mix in 1 egg and 2 tablespoons water.<br>Add the entire contents of the jar, and stir until well blended.<br>Drop by rounded spoonfuls onto an ungreased cookie sheet.<br>Bake for 10 to 12 minutes in preheated oven.<br>Remove from baking sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/38256/cookie-in-a-jar"},{"id":"38253","title":"Alex's Melt In Your Mouth Chocolate Chips Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda","directions":"Cream the butter and white sugar, add in peanut butter, vanilla extract, and maple syrup.<br>Add in both the light and dark brown sugar.<br>Tip: pressing the brown sugar helps reduce little hard sugar balls in the batter.<br>Combine dry ingredients and sift into wet mix thoroughly.<br>Add in chocolate chips and peanuts, if you like.<br>This batter is very good with white chocolate chips and even better with butterscotch chips!<br>Use a tsp.<br>to measure the cookies size and bake for about 8-10 min.<br>Bake at 375","url":"https://recipe.bluelayer.org/recipe/38253/alexs-melt-in-your-mouth-chocolate-chips-cookies-recipe"},{"id":"38250","title":"Biscuits and Chocolate Gravy","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside.<br>In a bowl, combine 2 cups of the flour, the baking powder and salt.<br>Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal.<br>Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.<br>Place the remaining 1 cup flour in a shallow bowl.<br>Spray a medium ice-cream scoop or tablespoon with nonstick spray.<br>Scoop up some biscuit dough and drop it into the flour.<br>Sprinkle flour over the top and roll the dough gently in the flour.<br>Shake off excess flour and shape the dough into a round.<br>Place it in the prepared cake pan.<br>Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan.<br>(This will keep them soft and tender.)<br>Bake until golden brown, 12 to 15 minutes.<br>Transfer the pan to a rack to cool just slightly.<br>Serve warm.<br>For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain.<br>Whisk in the milk until well combined.<br>Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes.<br>Remove the saucepan from the heat and stir in the butter until it melts.<br>Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.","url":"https://recipe.bluelayer.org/recipe/38250/biscuits-and-chocolate-gravy"},{"id":"38227","title":"Chocolate Rice Krispie Squares","ingredients":"butter, without salt<br>candies, marshmallows<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 9x13 inch cake pan with butter.<br>In a large pot, melt the butter and the marshmallows together over low heat, stirring constantly.<br>When completely melted, add the vanilla and cocoa, stirring until smooth.<br>Remove from the heat.<br>Pour in the cereal and chocolate chips and with a wooden spoon, stir until combined.<br>Rub some butter on your hands and pack the warm mixture into the pan, pressing it down.<br>Allow to cool before cutting into squares.<br>I store these babies in the pan at room temperature, with a good covering of Saran wrap on them.<br>For extra over-the-top chocolatey goodness, you could melt 3 oz.<br>of chocolate chips and drizzle it over the top.<br>Let cool and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/38227/chocolate-rice-krispie-squares"},{"id":"38211","title":"Crazy Mamie Fudge","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, almonds<br>vanilla extract<br>butter, without salt","directions":"Line a 13\" x 9\" pan with aluminum foil, butter the insides, and set aside.<br>Place chips, vanilla &amp; butter flavor, about half the marshmallow creme, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).<br>Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer.<br>Add marshmallow creme - fold in - the boil will stop.<br>Bring back to a rolling boil and continue to boil for 8 full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed).<br>Use the lowest flame possible to keep the rolling boil.<br>The mixture will expand and start to turn brown during the boil.<br>If you get brown flakes in the mixture then turn down the heat a little and continue stirring.<br>Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan.<br>Mix thoroughly and pour into prepared pan.<br>Cool 2-3 hours at room temperature.<br>Remove from pan, remove foil, cut into squares.<br>Store in an airtight container with wax paper dividers for up to 2 weeks.<br>Makes about 4 pounds of fudge.<br>NOTES:.<br>* THE STUFF GROWS: After adding the Marshmallow Creme and butter to the hot milk/sugar solution, the volume will expand to almost twice the original volume.<br>So use a sufficiently large sauce pan (4 quart or better).<br>As the boil continues, the volume will begin to contract.<br>Stirring is important to help distribute the heat throughout the mixture and prevent scorching.<br>Remember, this recipe calls for two [2] sauce pans -- one to boil and one to mix.<br>* YOU CAN SUBSTITUTE: If you don't have access to milk chocolate chips then you may use 24 ounces of semisweet chocolate chips - though it has a stronger chocolate taste.<br>Two large Hershey bars (7 ounces each) will more than substitute for the milk chocolate chips.<br>You can also use 24 ounces of white Chips for an excellent Vanilla Fudge.<br>Don't be shy about substituting mini-marshmallows for the Marshmallow Creme.<br>* MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil time must be reduced to [5] full minutes by the clock.<br>I would also recommend a 9\" x 9\" pan.<br>You can also substitute 5 ounces of evaporated milk (one small can) for 6 ounce (half a large can).<br>* PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway.<br>Keep going.<br>I've nearly given up several times only to have it set extremely well once cast.<br>* NERVOUS NELLY: If you're afraid this won't set (and it will) or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow.<br>During the second boil (after the marshmallows are dissolved) go for 9 or 10 minutes.<br>This will set very quickly and be a much firmer fudge.<br>* DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236F found in other fudge recipes.<br>It will attain something around 220-224F Don't panic!<br>This is a whole different way of making fudge.<br>The mixture will set once cast.<br>* STORAGE: Fudge will keep for up to two weeks at room temperature.<br>You'll need to store it wrapped in waxed paper (cut it up into reasonable segments) and in an airtight container.<br>Fudge will keep frozen for up to six months.<br>When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight container.<br>I use double freezer Baggies.<br>Thaw fudge at room temperature in its air-tight container -- it will take most of one day.<br>* SOFTNESS: This produces a medium-hard fudge.<br>If you prefer a softer fudge (or if the weather is especially dry on the day you make the fudge -- like snowing or you live in the desert) then boil for only [7] minutes instead of the recommended [8] minutes.<br>Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.","url":"https://recipe.bluelayer.org/recipe/38211/crazy-mamie-fudge"},{"id":"38208","title":"Chocolate Ripple Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Stir chocolate through cream.<br>Spread over top of cold cake.","url":"https://recipe.bluelayer.org/recipe/38208/chocolate-ripple-cream"},{"id":"38205","title":"Holiday Chocolate Cereal Bars","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate","directions":"Spray bottom and sides of a 13 x 9 inch pan with cooking spray.<br>In a 2-quart saucepan, heat sugar and corn syrup to boiling over med-high heat, stirring constantly.<br>Remove from heat; stir in peanut butter until melted.<br>In an extra-large bowl, stir cereal and peanut butter mixture with wooden spoon until cereal is evenly coated; stir in 1 cup of the candies.<br>Press cereal mixture in pan, immediately sprinkle with remaining 1/2 cup candies; press in lightly with fingers.<br>Let stand about 30 minutes until cool; cut into 6 rows by 6 rows.","url":"https://recipe.bluelayer.org/recipe/38205/holiday-chocolate-cereal-bars"},{"id":"38203","title":"Chocolate Milk Shake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, ovaltine, classic malt powder<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.<br>Pour into 2 tall glasses and serve immediately.<br>*Cook's Note: For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies, or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/38203/chocolate-milk-shake"},{"id":"38184","title":"Ciobar (Thick Hot Chocolate)","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the dry ingredients in a thick sauce pan.<br>Mix in the milk, a tbsp at a time until it becomes smooth and then add the rest of the milk at a faster pace.<br>Heat mixing all the time for about 5 minutes until thick.<br>Pour into 2 cups and serve steaming hot with a spoon on the side.","url":"https://recipe.bluelayer.org/recipe/38184/ciobar-thick-hot-chocolate"},{"id":"38180","title":"Healthy Barley \"Chocolate\" Cream","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>water, bottled, generic","directions":"Add the barley flour and sugar to a mug.<br>Gradually add hot water whilst blending the ingredients together with a spoon until you come to your preferred consistency.<br>If you blend to a firm consistency like this, it looks very much like chocolate cream.<br>You can eat this delicious cream on it's own when you're craving something sweet.<br>Generously cover a piece of Oil-free Carrot Gingerbread with this cream for a delicious dessert!.","url":"https://recipe.bluelayer.org/recipe/38180/healthy-barley-chocolate-cream"},{"id":"38169","title":"Homemade Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>vanilla extract","directions":"Whisk cocoa powder, sugar, and salt in a pot until combined.<br>Add water and whisk or stir until well blended.<br>Bring to a boil over medium heat.<br>Boil 4-5 minutes, stirring constantly.<br>Remove syrup from heat and allow to cool.<br>When cooled completely, stir in vanilla extract until well combined.<br>Pour syrup into an airtight container and refrigerate.<br>Makes approximately 1 3/4 cups of syrup and will keep in the refrigerator for 2 weeks.<br>(Itll never last that long though!)<br>Use 1 tablespoon per glass of chocolate milk.","url":"https://recipe.bluelayer.org/recipe/38169/homemade-chocolate-syrup"},{"id":"38165","title":"Sweet Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>orange juice, raw<br>butter, without salt<br>sugars, granulated","directions":"Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth.<br>Cool 5 minutes and then pour warm glaze over cake.","url":"https://recipe.bluelayer.org/recipe/38165/sweet-chocolate-glaze"},{"id":"38161","title":"Easy Instant Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Combine all ingredients, mixing well.<br>Store in an airtight container.<br>To make hot chocolate: For each serving, place 1/3 cup of the mix in a mug or thick glass.<br>Add 1 cup boiling water and stir well.","url":"https://recipe.bluelayer.org/recipe/38161/easy-instant-hot-chocolate-mix"},{"id":"38153","title":"Fool You Fudge","ingredients":"sugars, granulated<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, almonds<br>raisins, seeded","directions":"In a medium heavy saucepan (glass saucepans work best, but any kind will do) combine the sugar, salt, butter and evaporated milk over medium heat.<br>Stir the mixture constantly until it comes to a boil.<br>Continue constantly stirring and let the mixture boil for about 5 minutes.<br>Remove the mixture from the heat and stir in the marshmallows, chocolate chips and vanilla.<br>Now is also the time to add any of the nuts and/or dried fruits you want.<br>Stir the mixture vigorously for a minute or until the marshmallows have all melted and the fudge becomes a nice chocolate color.<br>Quickly pour the fudge into a foil-lined bread loaf pan and place it into the refrigerator overnight or until it is firm and fully chilled.<br>Note : You can also pour the fudge into a foil-lined 8-inch square pan.<br>To slice, take the fudge out of the refrigerator and tip the pan upside-down to remove the foil.<br>Then, let the fudge slab stand for 15-30 minutes or until it softens slightly but is still cold.<br>(You don't need to let the fudge soften if you use the 8-inch square pan, just slice it into 1 1/2 inch squares.)<br>Slice into 1 inch thick slabs, wrap with wax paper and share with family and friends!","url":"https://recipe.bluelayer.org/recipe/38153/fool-you-fudge"},{"id":"38148","title":"Chocolate Fudge Pudding Cake","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vinegar, distilled<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>nuts, pecans<br>sugars, brown<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Into a mixing bowl, sift together the cake flour, granulated sugar, soda, and salt.<br>In a saucepan over low heat, heat chocolate and butter until melted.<br>Combine milk and vinegar in a cup or small bowl; stir into the chocolate mixture with the vanilla extract.<br>Add chocolate mixture to dry mixture all at once, stirring just until blended.<br>Add chopped pecans.<br>Spoon into a greased and floured 8-inch round cake pan.<br>Sprinkle brown sugar over the batter.<br>Combine 2 ounces unsweetened chocolate with the 1 1/2 cups boiling water; stir into blended and chocolate is melted.<br>Pour over the batter.<br>Bake at 350F for 45 to 50 minutes.<br>Serve fudge pudding cake warm with ice cream or whipped topping.","url":"https://recipe.bluelayer.org/recipe/38148/chocolate-fudge-pudding-cake"},{"id":"38141","title":"FLUFFY EGGLESS PANCAKES","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>butter, without salt","directions":"Combine dry ingredients and mix slightly.<br>Add milk, oil,water, and vanilla.<br>Whisk together until just combined.<br>Becareful not to over mix - it should still be slightly lumpy.<br>Set aside to rest for a few minutes.<br>Heat a large skillet over medium-high heat until hot.<br>Whilepan is heating, add butter to pan.<br>As soon as the butter is melted,add melted butter to pancake batter.<br>Return pan to stove and stir butter into batter.<br>When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.<br>Cook until bubbles form on the surface.<br>Carefully flip pancakes with turner/spatula and cook until golden brown.<br>Note: This recipe also works well with whole wheat flour.Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.","url":"https://recipe.bluelayer.org/recipe/38141/fluffy-eggless-pancakes"},{"id":"38134","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"butter a 8-ince pie plate.<br>in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds) mixture should be smooth.<br>set aside 1/4 cup of mixture.<br>mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate.<br>press the mixture over bottom and sides of the pie plate.<br>freeze until firm this should take around 10-15 minutes.<br>now combine the chocolate you set aside and the sour cream in a small bowl and mix well.<br>Now on the pie crust spread 1/2 the ice cream in the pie pan.<br>now drizzle about 1/2 the sour cream mixture onto it.<br>top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it.<br>freeze pie until firm.<br>This should take about an hour.","url":"https://recipe.bluelayer.org/recipe/38134/chocolate-chip-ice-cream-pie"},{"id":"38130","title":"Chocolate Peanut Butter Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Place cereal in a large bowl, set aside.<br>In small HEAVY saucepan melt morsels and peanut butter over low heat, stirring until combined.<br>Pour over cereal, stirring gently until coated.<br>Put cereal mixture into a LARGE plastic bag.<br>Sprinkle powdered sugar over cereal mixture.<br>Seal the bag and gently shake till coated with powdered sugar.<br>Spread on wax paper to cool.<br>Store in a air tight container.","url":"https://recipe.bluelayer.org/recipe/38130/chocolate-peanut-butter-crunch"},{"id":"38123","title":"Mixed-Berry Chocolate-Toffee Bites","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>orange juice, raw<br>goji berries, dried<br>candies, toffee, prepared-from-recipe","directions":"Line large baking sheet with foil.<br>Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth, and warm.<br>Remove bowl from over water.<br>Mix orange peel into chocolate, if desired.<br>Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart (do not spread).<br>Top with berries and toffee, making sure toppings touch melted chocolate.<br>Chill until chocolate sets, about 15 minutes.<br>Remove from foil.","url":"https://recipe.bluelayer.org/recipe/38123/mixed-berry-chocolate-toffee-bites"},{"id":"38116","title":"Peanut Butter Buckeyes","ingredients":"butter, salted<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment paper; set aside.<br>In a large bowl, beat together, peanut butter, butter, vanilla extract and powdered sugar until it pulls away from the side of the bowl and becomes crumbly.<br>Take about a teaspoon size amount of dough and roll into a ball, place the ball onto the prepared cookie sheet.<br>Repeat this process until no dough remains.<br>Add a toothpick into each ball and place in the freezer for 30 minutes.<br>Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.<br>Dip the balls 3/4s of the way, one at a time, in the melted chocolate.<br>You want to leave a little bit of the peanut butter showing on top (buckeye look).<br>Remove excess chocolate.<br>Place back onto parchment lined cookie sheet.<br>Remove toothpick.<br>Smooth over holes (I didnt ).<br>Refrigerate until firm.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38116/peanut-butter-buckeyes"},{"id":"38109","title":"Best Chunky Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>raisins, seeded<br>currants, zante, dried<br>nuts, almonds<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In microwave or double boiler, melt chocolate.<br>Add raisins and currants, rum or vanilla, and nuts.<br>Combine well.<br>Drop onto wax paper in rounded spoonfuls, using two spoons or a cookie scoop.<br>Refrigerate for 30 minutes, then store in a Ziploc bag in a cool place.","url":"https://recipe.bluelayer.org/recipe/38109/best-chunky-candy"},{"id":"38105","title":"Spider Web Topping for Pies, Cheesecakes, Tarts....","ingredients":"cream, sour, cultured<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Simply mix the sour cream and sugar together with a whisk and pour it over a cooled pumpkin pie, cheesecake, or tart; smooth.<br>Drizzle the chocolate syrup over the sour cream mixture; making several concentric circles, ending with a dot in the center.<br>Make the web design by drawing a toothpick from the center dot of syrup to the outer edge, continuing around the dessert until the web design is complete.<br>Chill until firm.","url":"https://recipe.bluelayer.org/recipe/38105/spider-web-topping-for-pies-cheesecakes-tarts"},{"id":"38086","title":"Chocolate Caramel Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>candies, caramels","directions":"Melt ingredients on stove top over med.<br>heat, stirring until mixture is melted and smooth.<br>Place in fondue pot and watch closely so that it doesn't boil or scorch.<br>Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit.<br>etc.","url":"https://recipe.bluelayer.org/recipe/38086/chocolate-caramel-fondue"},{"id":"38084","title":"vegan chocolate strawberry cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract","directions":"preheat oven to 350<br>in a large bowl whisk together flour, sugar, cocoa, baking soda, and salt.<br>In a separate bowl, whisk together 1 cup of water, the oil, vinegar, and vanilla.<br>Pour wet mixture into dry mixture and whisk until just combined.<br>Fill cupcake cups.<br>Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/38084/vegan-chocolate-strawberry-cupcakes"},{"id":"38067","title":"Malt Shop Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the chocolate cookie crumbs in an ungreased 8- or 9-inch cake pan Add the butter and stir until combined.<br>Using the back of a spoon to flatten the crumbs, press the mixture on the bottom and up the sides of the pan.<br>Allow the ice cream to soften in the container.<br>Place the ice cream into a large bowl.<br>Pour malted milk balls into the ice cream.<br>Using the back of a spoon, quickly press the malted milk balls into the ice cream.<br>Transfer the ice cream to the pie pan (with the crust already in it).<br>Smooth the top with the back of a spoon.<br>Freeze immediately.<br>Place the heavy cream, marshmallow fluff, malted milk powder, and chocolate syrup into a bowl<br>Beat with an electric mixer for 3-4 minutes, or until soft peaks form.<br>Spread the topping evenly over the pie.<br>Freeze for at least 2 hours.","url":"https://recipe.bluelayer.org/recipe/38067/malt-shop-pie"},{"id":"38065","title":"Perfect Chocolate Frosting","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a medium mixing bowl with an electric mixer on medium speed cream butter and chocolate until smooth.<br>On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency.<br>Add vanilla and beat until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/38065/perfect-chocolate-frosting"},{"id":"38062","title":"Pistachio & Salt Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>salt, table","directions":"Line a baking sheet with parchment paper.<br>Place in the refrigerator.<br>Melt the dark chocolate in a bain-marie (or a glass bowl placed ontop of a pot of simmering water the bowl should not touch the water).<br>Take care not to overheat the chocolate.<br>Once the chocolate is melted set it aside to cool just slightly, about one minute.<br>Remove the baking sheet from the fridge.<br>Spread the chocolate in a thin layer on the parchment paper lined baking sheet.<br>Place in the fridge to harden, about 10 to 20 minutes.<br>In a clean bowl, melt the white chocolate over a bain-marie.<br>Once the chocolate is melted set it aside to cool just slightly, about one minute.<br>Remove the baking sheet from the fridge.<br>Spread the white chocolate in a thin layer on first layer of milk chocolate.<br>Sprinkle pistachios and coarse salt on to the still soft white chocolate.<br>If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon.<br>Place in the fridge to let harden completely, about 1 hour.<br>Store in the refrigerator.<br>Remove a few minutes before serving.<br>Bark should last a week.","url":"https://recipe.bluelayer.org/recipe/38062/pistachio-salt-bark"},{"id":"38052","title":"Joanne's Pumpkin Patch Paradise","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sauce, worcestershire<br>salt, table<br>spices, garlic powder<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 250 degrees F (120 degrees C).<br>Grease a 10x15-inch baking sheet.<br>Combine corn cereal, rice cereal, pretzels, and peanuts in a large bowl.<br>Heat peanut butter, butter, Worcestershire sauce, salt, and garlic powder in a saucepan over high heat until peanut butter is melted, about 5 minutes.<br>Pour mixture over cereal mixture and toss to evenly coat.<br>Spread cereal mixture over prepared baking sheet.<br>Bake in the preheated oven, stirring every 15 minutes, until cereal mixture is dry, about 1 hour.<br>Allow to cool.<br>Stir candy corn and chocolate pieces into cereal mixture before serving.","url":"https://recipe.bluelayer.org/recipe/38052/joannes-pumpkin-patch-paradise"},{"id":"38046","title":"Microwave Creamy Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl.<br>Cover loosely with wax paper.<br>Microcook on high 4 minutes.<br>Uncover, Microcook 10 minutes more, stirring every 3 minutes.<br>Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees.<br>(soft ball stage).<br>Stir in marshmallows and chocolate chips and nuts if using.<br>Stir vigorously until creamy and slightly glossy.<br>Spread in a buttered 11x7 pan.<br>Refrigerate 2 hours or until set.","url":"https://recipe.bluelayer.org/recipe/38046/microwave-creamy-fudge"},{"id":"38041","title":"Rum Caramel Sauce","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Caramelize the sugar and finish the sauce (see the Note on cooking caramel successfully):<br>In a heavy-bottomed saucepan combine the sugar, 1/4 cup water, and the cream of tartar.<br>Cover and cook over high heat until it comes to a very rapid boil.<br>Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.<br>Remove from the heat, stand back, and slowly add the cream.<br>The mixture will bubble and steam furiously.<br>When the bubbling has subsided, return to the heat.<br>Whisk the caramel and then let the mixture come to a rolling boil.<br>Immediately remove from the heat and add the rum.<br>Serving Suggestions:<br>This sauce should always be served warm.<br>To reheat this sauce after it has been refrigerated, either heat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water.<br>It goes well with any chocolate dessert, and with the Maple Walnut Souffle, Pumpkin Souffle, and Roasted Apple Beignets.","url":"https://recipe.bluelayer.org/recipe/38041/rum-caramel-sauce"},{"id":"38028","title":"Do-It-Yourself Truffles","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>salt, table","directions":"MAKE THE GANACHE.<br>In a saucepan, bring 1 quart heavy cream to a simmer.<br>In a large bowl, combine 3 pounds chopped semisweet or bittersweet chocolate, 1 1/2 sticks chopped unsalted butter and a pinch of salt.<br>Pour the hot cream on top.<br>Let stand for 5 minutes.<br>Whisk until smooth.<br>FLAVOR THE GANACHE.<br>Divide the ganache into 4 bowls.<br>For each quarter batch, stir in either 1 1/2 tablespoons dark rum, 4 teaspoons pure peppermint oil and 1 teaspoon ground cardamom or 2 teaspoons instant espresso dissolved in 2 teaspoons water.<br>Cover and refrigerate until firm, 3 hours.<br>ROLL THE TRUFFLES.<br>Using a small scoop, drop tablespoons of the ganache onto parchment-lined baking sheets.<br>Refrigerate for 1 hour.<br>Using cold, wet hands, roll the ganache into balls.<br>Coat the truffles in crushed mint candies, chopped almonds, toasted coconut flakes or cocoa powder.","url":"https://recipe.bluelayer.org/recipe/38028/do-it-yourself-truffles"},{"id":"38013","title":"Easy Molten Chocolate Cake","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the ingredients in a ramekin and mix it all up.<br>Stir the milk into the mixture (there may be some lumps, but not to worry).<br>Pop it in the oven for 5 minutes!<br>(I use an oven.)<br>Enjoy it while it's creamy and piping hot.","url":"https://recipe.bluelayer.org/recipe/38013/easy-molten-chocolate-cake"},{"id":"38012","title":"Chocolate Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Lightly grease a cookie sheet.<br>Place flour in a bowl and add the butter cut into small pieces, Rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs.<br>Stir in the superfine sugar and chocolate chips.<br>Mix in enough milk to form a soft dough.<br>You may not have to use all the milk.<br>On a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick.<br>Cut the dough into 9 squares.<br>Place on cookie sheet spacing them well apart.<br>Brush with a little milk and bake in a preheated 425F oven for 10-12 minutes, until biscuits are risen and golden.<br>Let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.","url":"https://recipe.bluelayer.org/recipe/38012/chocolate-biscuits"},{"id":"38009","title":"Hot Fudge Peppermint Stick Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>peppermint, fresh","directions":"In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved.<br>Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth.<br>Stir in the peppermint candy and serve the sauce warm over ice cream.","url":"https://recipe.bluelayer.org/recipe/38009/hot-fudge-peppermint-stick-sauce"},{"id":"38007","title":"Take 5 Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>mini semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted","directions":"Combine everything but 1/2 cup crushed pretzels in a large bowl and mix well.<br>Using a scoop or spoon, scoop out dough and form into balls, about 1 tablespoon per ball.<br>Roll the balls in the crushed pretzels.<br>Refrigerate for 30 minutes before serving.<br>Store in an airtight container in the fridge.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/38007/take-5-peanut-butter-balls"},{"id":"38004","title":"Pineapple Fluff - Sugar Free (With Variation)","ingredients":"pineapple, raw, all varieties<br>sugars, granulated<br>sugars, granulated<br>sugars, granulated<br>sugars, granulated<br>sugars, granulated","directions":"Pineapple Fluff: Combine the Pineapple and pudding Mix.<br>Fold in the Cool Whip.<br>Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix.<br>Fold in the Cool Whip.","url":"https://recipe.bluelayer.org/recipe/38004/pineapple-fluff-sugar-free-with-variation"},{"id":"37992","title":"Acorns","ingredients":"butter, without salt<br>sugars, brown<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.<br>Preheat oven to 375F (190C).<br>In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.<br>Add flour and baking powder and mix well, using low speed.<br>Shape dough into 1-inch balls.<br>Slightly flatten by pressing balls onto un-greased cookie sheets; pinch tops to point to resemble acorns.<br>Bake for 10 to 12 minutes at 375F (190C).<br>Remove from oven and cool on wire racks.<br>In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.<br>Remove from heat; keep double boiler over water.<br>Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.<br>Cool to set chocolate.<br>Yield: 3 dozen.","url":"https://recipe.bluelayer.org/recipe/37992/acorns"},{"id":"37986","title":"Peanut Butter Date Balls","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>dates, deglet noor<br>oil, corn, peanut, and olive<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Soften the peanut butter by microwaving for about one minute on Power Level 3.<br>In a medium bowl, cream peanut butter and butter.<br>Stir in icing sugar, dates and peanuts and mix well.<br>Roll the peanut butter mixture into 1\" balls or whatever size you like, if dough is sticky, refrigerate for 30 minutes or so before rolling.<br>Place on waxed paper lined baking trays and refrigerate until firm, about 1 hour.<br>Place butter and chocolate chips in microwave safe bowl and melt the chocolate at 30 second intervals until smooth (I usually do this at Power Level 6 so that it doesn't overcook).<br>Dip the balls into the chocolate and place back onto the wax paper lined trays and pop into the fridge again for an hour or so.<br>These freeze beautifully - I place balls into tupperware and put wax paper between the layers.","url":"https://recipe.bluelayer.org/recipe/37986/peanut-butter-date-balls"},{"id":"37980","title":"Whole Wheat Peanut Butter Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.<br>In a large bowl mix together flour, sugar, baking powder and salt.<br>Add peanut butter and milks and stir until just combined.<br>Add chocolate chips.<br>Pour into the prepared loaf pan and smooth out the top.<br>Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean.<br>Let cool completely.","url":"https://recipe.bluelayer.org/recipe/37980/whole-wheat-peanut-butter-chocolate-bread"},{"id":"37962","title":"Chocolate Strawberry Hearts","ingredients":"candies, semisweet chocolate<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>strawberries, raw","directions":"Special equipment: short wooden skewers or long toothpicks<br>Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt.<br>While the chocolate is melting, cut the strawberries in half from top to bottom.<br>Slice a little \"v\" shape into the middle of each half, in order to turn them into hearts.<br>Place on a paper towel-lined plate to dry for 5 minutes.<br>Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through).<br>Dip the strawberries into the melted chocolate, covering them entirely.<br>Refrigerate until set, 30 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/37962/chocolate-strawberry-hearts"},{"id":"37938","title":"Coconut Palm Sugar Toffee Candy","ingredients":"cock brand, palm sugar,<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment paper.<br>Melt sugar and butter together in a saucepan over medium heat.<br>Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.<br>Remove from heat.<br>Stir 3/4 of the coconut into the butter mixture.<br>Spread butter-coconut mixture into the prepared baking sheet.<br>Sprinkle chocolate chips over the top.<br>When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut.<br>Cool completely before breaking into pieces.","url":"https://recipe.bluelayer.org/recipe/37938/coconut-palm-sugar-toffee-candy"},{"id":"37920","title":"White Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted.<br>Transfer chocolate mixture to large bowl.<br>Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes.<br>Beat remaining 1 cup cream in medium bowl until stiff peaks form.<br>Fold into cool chocolate mixture in 2 additions.<br>Cover; chill mousse at least 2 hours.<br>(Can be made 1 day ahead.<br>Keep chilled.)","url":"https://recipe.bluelayer.org/recipe/37920/white-chocolate-mousse"},{"id":"37915","title":"One Giant Monster M&M Cookie.","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>egg substitute, powder<br>vanilla extract<br>peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F degrees.<br>Spray baking sheet with nonstick spray or line with a silicone baking mat.<br>Set aside.<br>In a large mixing bowl, whisk the butter and sugars until creamed.<br>Add egg and vanilla mixing until well combined.<br>Stir in peanut butter then add flour, oats, baking soda and salt.<br>Fold in M&amp;Ms until combined.<br>With a large spoon, scoop into a ball onto prepared baking sheet.<br>The dough will be sticky.<br>Make sure the cookie dough ball is tall and round.<br>Press the chocolate chips into the top of the cookie.<br>Bake for 20-22 minutes, until edges are lightly browned.<br>The center may appear undone, but it will set as the cookie cools.<br>Let cool ON the baking sheet for 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/37915/one-giant-monster-m-m-cookie"},{"id":"37907","title":"Fudgesicles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated","directions":"Cook and stir ingredients until they come to a full rolling boil.<br>Remove pan from heat and let stand while cooling, about 5 minute Stir twice while cooling.<br>Fill popsicle molds.<br>Freeze 4 hours.","url":"https://recipe.bluelayer.org/recipe/37907/fudgesicles"},{"id":"37906","title":"Decadent Dairy-Free Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english","directions":"Place chocolate, oil, and water in a microwave-safe bowl.<br>Place in microwave - heat on HIGH for 1 minute.<br>Stir and heat 1 minute longer or until melted.<br>Whisk until smooth.<br>Cover and chill 6 hours or overnight.<br>Place cocoa and nuts on separate plates.<br>Make 3/4 inch balls with the truffle mixture.<br>Roll in cocoa or chopped nuts.<br>Keep chilled.","url":"https://recipe.bluelayer.org/recipe/37906/decadent-dairy-free-truffles"},{"id":"37900","title":"Chocolate Mousse","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>cream, fluid, heavy whipping","directions":"Combine sweetened condensed milk, pudding and water.<br>Beat until mixed well.<br>Chill about 15 minutes and then gently fold in the whipped cream.<br>Spoon into 6 individual serving dishes and chill.<br>Garnish with more whipped cream to serve.","url":"https://recipe.bluelayer.org/recipe/37900/chocolate-mousse"},{"id":"37897","title":"Ice Cream \"Boulders\"","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, toffee, prepared-from-recipe<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>ice creams, vanilla<br>sugars, granulated<br>water, bottled, generic<br>butter, without salt<br>cream, fluid, heavy whipping","directions":"Grind the cookies, toffee bars, chocolate candies, and chocolate peanut butter candies separately (not too fine) in a food processor and spread them out onto 4 plates.<br>Line a baking sheet with parchment paper or waxed paper.<br>Using a large ice cream scoop, scoop out a big, round \"boulder\" of ice cream and use 2 forks to roll it in one or more of the ground toppings to cover.<br>Carefully transfer the \"boulder\", with the forks, to the prepared baking sheet.<br>Continue to make as many \"boulders\" as you can.<br>Cover the baking sheet with plastic and put it in the freezer while you make the sauce.<br>Combine the sugar and the water in a heavy bottomed saucepan over medium heat.<br>Give it a stir.<br>Bring to a boil, reduce the heat and let it simmer, without stirring, until the syrup cooks down to a caramel, 10 to 15 minutes.<br>As the sugar caramelizes, you can swirl the pan for even color.<br>Remove from the heat.<br>Carefully add the butter (the sugar will bubble like crazy).<br>Then, wearing an oven mitt to protect your hand, stir.<br>Add the cream and stir until smooth.<br>Serve the \"boulders\" with the caramel sauce.","url":"https://recipe.bluelayer.org/recipe/37897/ice-cream-boulders"},{"id":"37891","title":"Cococabana Breakfast Millet","ingredients":"water, bottled, generic<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bananas, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine water and milk in a nonstick saucepan over medium high heat.<br>Bring to a boil, then add millet.<br>Cook for 20-30 minutes over medium low heat without stirring, until mixture takes on a porridge-like consistency.<br>Ladle millet into four serving bowls.<br>Add 1/4 cup sliced bananas, 2 Tablespoons shredded coconut, and 1 Tablespoon dark chocolate chips to each bowl.<br>Enjoy!<br>Nutrition Info per 3/4 cup cereal with toppings: 358 calories, 9 g fat, 10 g protein, 50g carbohydrates, 4 g fiber","url":"https://recipe.bluelayer.org/recipe/37891/cococabana-breakfast-millet"},{"id":"37879","title":"Bay Delight","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>nuts, walnuts, english<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 150C.<br>Crush biscuits and mix with the butter, press mix into a swiss roll tin.<br>Break chocolate bars into pieces, mix with the nuts and cover biscuit base.<br>Drizzle over the condensed milk and top with the coconut.<br>Bake for 20 minutes, cool then refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/37879/bay-delight"},{"id":"37878","title":"Italian Hot Chocolate - Cioccolato Caldo","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk,<br>Heat until the sugar melts and no lumps remain, stirring well.<br>Bring to a low boil, stirring constantly; add the remaining milk.<br>Turn off the heat, add the chopped chocolate, stirring until smooth.","url":"https://recipe.bluelayer.org/recipe/37878/italian-hot-chocolate-cioccolato-caldo"},{"id":"37876","title":"Chocolate Chip and Peanut Butter Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"This recipe will make approximately 1 1/2 quarts of ice cream.<br>Begin by freezing your ice cream maker canister.<br>It is very important that it is completely frozen.<br>Otherwise follow your ice cream maker instructions.<br>If you do not have an ice cream maker, get one, seriously, get one.<br>Once the ice cream canister is frozen, add the milk and sugar to a mixing bowl.<br>Mix with a whisk until all of the sugar dissolves.<br>Add in the vanilla extract and the heavy cream.<br>Remove the canister from the freezer.<br>Assemble your ice cream maker, turn it on, and add your ice cream mixture.<br>Let the mixer spin for at least 30 minutes or according to manufacturers instructions.<br>You will begin to see the ice cream coming together.<br>After 30 minutes of churning, add the peanut butter and chocolate chips into a bowl.<br>Place in the microwave for about 30 seconds, just to slightly soften and melt the chips.<br>Use a spoon and begin drizzling the mixture into the ice cream, using about half of the mixture.<br>Let this spin for about five minutes.<br>Stop the ice cream maker, then remove the paddle from the ice cream maker, and fold in the remaining chocolate chips and peanut butter.<br>Take a bite, then back away quickly as you will be tempted to eat the whole bowl!<br>Next, spoon the mixture into an airtight container and place in the freezer until you are ready to serve.<br>I bought some pint size ice cream containers in the past, just to add a bit more excitement when the kids open the freezer looking for a treat.<br>The flavor is great.<br>You get the classic vanilla flavor, and hardened chunks of chocolate and peanut butter that are just perfect for chewing on, or sucking on; much like sucking on a spoon of peanut butter.<br>And what kid does not like that?","url":"https://recipe.bluelayer.org/recipe/37876/chocolate-chip-and-peanut-butter-ice-cream"},{"id":"37868","title":"Joel's Cereal Snack Mix","ingredients":"butter, without salt<br>sugars, brown<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix cereal, peanuts, and pretzels in 3-4 9x13' pans.<br>Boil first three ingredients (butter, sugar, syrup) for 2 minutes, stirring constantly.<br>Cool 2 minutes.<br>Pour over cereal, peanuts, and pretzels.<br>Stir Well.<br>Bake at 350 F for 16 minutes stirring every 4 minutes.<br>Spread on Wax paper and break apart when cool.<br>Add M&amp;M's to cooled mixture.","url":"https://recipe.bluelayer.org/recipe/37868/joels-cereal-snack-mix"},{"id":"37858","title":"Chocolate Mascarpone Mousse with Bananas","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>il villaggio, mascarpone cheese,","directions":"Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth.<br>Let cool until just lukewarm, stirring occasionally, about 20 minutes.<br>Whisk in rum, then mascarpone.<br>Beat 1 cup cream in medium bowl until stiff peaks form.<br>Fold cream into chocolate mixture in 2 additions.<br>Peel and thinly slice 2 bananas on diagonal.<br>Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes.<br>Spoon mousse atop bananas, dividing equally.<br>Cover and refrigerate at least 4 hours.<br>(Can be made 1 day ahead; keep chilled.)<br>Beat remaining 1 cup of cream in medium bowl until firm peaks form.<br>Spoon or pipe cream decoratively atop each mousse.<br>Peel and slice remaining banana.<br>Garnish each mousse with banana slices.","url":"https://recipe.bluelayer.org/recipe/37858/chocolate-mascarpone-mousse-with-bananas"},{"id":"37842","title":"Quick and Easy Raspberry Chocolate Parfait","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>sugars, granulated<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>raspberries, raw","directions":"In blender or food processor, combine all ingredients except raspberries, and blend until smooth.<br>Divide raspberries into four individual serving dishes.<br>Spoon tofu mixture on top.<br>Chill until youre ready to serve.","url":"https://recipe.bluelayer.org/recipe/37842/quick-and-easy-raspberry-chocolate-parfait"},{"id":"37826","title":"Julianna's Macaroon Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>milk, canned, condensed, sweetened<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.<br>Grease large cookie sheet.<br>In large bowl, stir together flour, coconut and salt.<br>Add condensed milk and vanilla; stir until well combined.<br>Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet.<br>Bake 15 to 17 minutes or until just golden on bottoms.<br>Transfer to wire racks to cool completely.<br>When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.","url":"https://recipe.bluelayer.org/recipe/37826/juliannas-macaroon-recipe"},{"id":"37824","title":"Almond Roca Energy Bites","ingredients":"nuts, almonds<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>chocolate, dark, 70-85% cacao solids<br>seeds, chia seeds, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>currants, zante, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, finely chop the remaining 1/3 cup almonds and pour onto a plate.<br>Set aside for later.<br>In a food processor, roughly chop 1 cup almonds.<br>Pour into a medium size bowl.<br>Add almonds, sunflower seeds, cacao nibs, chia seeds, and toasted coconut.<br>Mix with a fork until well combined.<br>In a food processor or blender, puree the currants with water.<br>In a small sauce pan over a low heat, combine the currant/water mixture with the almond butter, honey, and cocoa powder.<br>Mix with a fork until well incorporated.<br>Pour the liquid mixture into the large bowl and mix with a rubber spatula allowing the chia seeds to soak up some of the liquid.<br>Set aside for 5 minutes.<br>Once the mixture cools, fold in the 2 tablespoons of dark chocolate chips.<br>Using a large spoon, scoop the mixture and roll into a ball.<br>The size should be slightly smaller than a golf ball.<br>Roll the ball in the finely chopped almonds.<br>Repeat to make roughly 20-24 mini bites.<br>Store in an air-tight container in the refrigerator and eat throughout the week.","url":"https://recipe.bluelayer.org/recipe/37824/almond-roca-energy-bites"},{"id":"37808","title":"Choca Blockas","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 275*F.<br>Line two cookie sheets with parchment paper(or leave ungreased).<br>Sift flour, baking powder, and salt together in a small bowl and set aside.<br>Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes.<br>Stop the mixer to scrape the bowl several times with a rubber spatula.<br>Add the dry ingredients and blend on low speed for 10 seconds.<br>Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes.<br>Scrape down bowl.<br>Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.<br>Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.<br>Place the balls 1 1/2\" apart on cookie sheets, and press them down lightly to form a flat bottom.<br>Bake the cookies until they are crunchy and golden, about 1 hour.<br>To test for doneness, remove one cookie from the cookie sheet and cut it in half.<br>There should be no doughy strip in the center.<br>Allor the cookies to cool on a wire rack.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/37808/choca-blockas"},{"id":"37786","title":"White Chocolate Ricotta-Filled Cookies","ingredients":"nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>cheese, ricotta, whole milk<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>orange juice, raw","directions":"Preheat oven to 350F (180C).<br>In a medium bowl, combine the hazelnuts and chocolate; mix well.<br>Generously grease 2 heavy-gauge baking sheets with the butter.<br>Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately 3/4 inch between each skin.<br>Sprinkle about 2 1/2 teaspoon of the hazelnut-chocolate mixture on each skin.<br>Bake 9 or 10 minutes, rotating the pans from bottom to top and back to front, until the skins are light golden brown on the edges (the chocolate will not melt).<br>Remove from the oven and cool skins on baking racks.<br>Prepare the remaining skins the same way and bake until done.<br>Cool to room temperature.<br>In a medium bowl, combine the ricotta cheese, white chocolate, sugar and orange peel; mix well.<br>Using approximately 1 tablespoon per cookie, center the ricotta mixture on the nut-chocolate side of the skins.<br>Top each with remaining skins, nut-chocolate side up.<br>Serve on a large platter garnished with mint sprigs or curled orange zest.","url":"https://recipe.bluelayer.org/recipe/37786/white-chocolate-ricotta-filled-cookies"},{"id":"37757","title":"Caramel Chocolate Pecan Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Mix all crust ingredients except pecans until fine.<br>Press into the bottom of a 13 x 9 pan and sprinkle pecans over crust.<br>In a saucepan, heat butter and brown sugar on med.<br>heat until entire surface boils, stirring constantly.<br>Once mixture comes to a boil, continue boiling for just 1 minute stirring constantly.<br>Remove from heat after the 1 minute and pour evenly over pecans and crust.<br>Bake 18-22 min.<br>or until whole top layer is bubbly.<br>Remove from oven and sprinkle with choc.<br>chips.<br>Swirl choc.<br>chips once they begin to melt and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/37757/caramel-chocolate-pecan-bars"},{"id":"37754","title":"Russian Buttercream Chocolate Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>syrup, maple, canadian<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.<br>In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.<br>Scrape the bowl as needed.<br>Add the syrup and vanilla and process until just combined, about 5-10 seconds.<br>Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds.<br>Do not overmix.<br>Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/37754/russian-buttercream-chocolate-frosting"},{"id":"37740","title":"Bittersweet Chocolate Orange Butter","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, salted<br>cocoa, dry powder, unsweetened<br>orange juice, raw<br>sugars, granulated<br>nuts, pistachio nuts, raw","directions":"Melt chocolate in microwave-safe bowl on low at one minute intervals, stirring until just melted and smooth.<br>Or, using a double boiler, place chocolate in top bowl, stirring frequently until just melted, taking care not to overheat at bottom or sides.<br>Allow melted chocolate to cool enough to touch.<br>Place the cooled butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.<br>Scrape down the sides.<br>Beat in the cooled chocolate, cocoa, zest and sugar scraping sides of the bowl with a rubber spatula as needed to incorporate all ingredients.<br>Stir in nuts if desired.<br>Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.<br>Roasted and salted pistachios add a welcome textural contrast.","url":"https://recipe.bluelayer.org/recipe/37740/bittersweet-chocolate-orange-butter"},{"id":"37737","title":"Boston Cream Pie","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cornstarch<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cheese, parmesan, hard<br>shortening, vegetable, household, composite<br>vanilla extract<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>shortening, vegetable, household, composite<br>salt, table","directions":"To Make the Cake:<br>Preheat the oven to 350F (150C, or gas mark 4).<br>Grease two 9-inch (23 cm) cake pans and line the bottoms with circles of parchment paper.<br>This is very important to prevent sticking!<br>In a large bowl, sift together the flour, granulated sugar, baking powder, cornstarch, and salt.<br>(You dont have to sift, but it makes for a lighter cake.)<br>In another bowl, combine the margarine, milk, and vanilla.<br>Using a mixer, mix the wet ingredients into the dry, about 1/2 cup (120 ml) at a time, and mix until smooth.<br>Pour into the prepared pans and bake for 40 to 45 minutes or until a cake tester comes out clean.<br>Let cool completely and then trace a knife around the perimeter of each cake to loosen before removing from the pans.<br>To Make the Creamy Filling:<br>Process all the filling ingredients in the food processor until smooth.<br>To Make the Ganache: In a medium saucepan, whisk all the ganache ingredients together over medium heat until smooth and just melted.<br>Do not refrigerate.<br>Place one cake on a serving dish.<br>Spread the creamy filling on top and top with the other cake, flat side up.<br>Pour the ganache over the top while still warmish, allowing it to drip down the sides.<br>Refrigerate for a few hours before cutting.","url":"https://recipe.bluelayer.org/recipe/37737/boston-cream-pie"},{"id":"37730","title":"Chocolate Shortbread II","ingredients":"butter, without salt<br>salt, table<br>sugars, granulated<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 300; lightly grease two 9-inch round cake pans.<br>In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.<br>Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.<br>Prick the dough with a fork in an attractive pattern.<br>Bake the shortbread for 35-40 minutes, until it appears done around the edges.<br>Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.<br>Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.<br>Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).<br>Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/37730/chocolate-shortbread-ii"},{"id":"37712","title":"Toffee Bars","ingredients":"syrups, corn, light<br>butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, brown<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix syrup, sugar, butter, and oatmeal together until well blended.<br>Press into cookie sheet.<br>Bake at 350 for 12 minutes.<br>In a bowl melt chips.<br>Stir in peanut butter.<br>Frost bars with the chocolate peanut butter mixture.","url":"https://recipe.bluelayer.org/recipe/37712/toffee-bars"},{"id":"37699","title":"Peanut Butter Chocolate No Bake Bars","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, powdered<br>butter, without salt<br>oats<br>candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"FOR BARS.<br>in medium saucepan heat 1 cup peanut butter, corn syrup.<br>powdered sugar and margarine over med-low heat.<br>until margarine is melted.<br>stirring frequently.<br>remove from heat.<br>stir in oats.mix well.<br>spread onto bottom of ungreased 8 or 9 inch square pan -- set aside.<br>FOR TOPPING.<br>place chocolate peices in med.<br>sized microwaveable bowl.<br>.<br>microwave on HIGH for 1-2 minutes, stirring every 30 seconds until smooth.<br>stir in 2 tabelspoons peanut butter until well blended.<br>spread evenly over oats layer.<br>sprinker with chopped nuts, if disired.<br>chill 30 minutes or until set.<br>cut into bars with sharp knife.<br>if bars are difficult to cut let stand for about 10 minutes.<br>store tightly covered at room temperature.","url":"https://recipe.bluelayer.org/recipe/37699/peanut-butter-chocolate-no-bake-bars"},{"id":"37696","title":"Peanut Butter Cup Bars","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees.<br>Mix together 1/2 cup butter, brown sugar, flour, and water.<br>Spread into an ungreased 9x13 inch pan.<br>Bake for 10 minutes.<br>Meanwhile, with a mixer, beat together powdered sugar, milk, 1/2 cup butter, and 3 Tbsp peanut butter.<br>Spread over warm crust.<br>Melt together chocolate chips and 3/4 cup peanut butter.<br>(I melt it in the microwave).<br>Pour over cooled 1st and 2nd layer.<br>Cool in refrigerator.","url":"https://recipe.bluelayer.org/recipe/37696/peanut-butter-cup-bars"},{"id":"37684","title":"Almond Splinters Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>nuts, almonds","directions":"Heat chocolate in top of a double saucepan over simmering water.<br>Stir till smooth or possibly microwave on HIGH for 2 min.<br>Combine almonds and chocolate, drop teaspoonfuls of mix onto foil-covered trays.<br>Allow to set in a cold place; store in airtight container in cold place.<br>Makes about 25.","url":"https://recipe.bluelayer.org/recipe/37684/almond-splinters-recipe"},{"id":"37659","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>cocoa, dry powder, unsweetened","directions":"Break the dark chocolate in pieces and add place them in a bowl.<br>Next, melt the butter in a saucepan over low heat then add the double cream to it until heated.<br>Then remove from heat add the chocolate on top of the butter and cream and stir until the chocolate is melted.<br>Then cover and refrigerate it for at least 2 hours.<br>Put the cocoa powder in a shallow bowl.<br>After 2 hours take the chocolate out of the fridge and with a teaspoon scoop out balls of the chocolate mixture.<br>Roll them on the palm of your hands.<br>Coat them with cocoa powder.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/37659/chocolate-truffles"},{"id":"37656","title":"Banana Bread Dip","ingredients":"bananas, raw<br>lemon juice, raw<br>vanilla extract<br>salt, table<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats","directions":"Mix the bananas and lemon juice, blending well.<br>Add all of the other ingredients, blending well.<br>Serve immediately.<br>Makes about 2 cups of dip.<br>SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers","url":"https://recipe.bluelayer.org/recipe/37656/banana-bread-dip"},{"id":"37651","title":"Cherry Chocolate Sorbet Vita-Mix","ingredients":"cherries, sweet, raw<br>sweetener, syrup, agave<br>nuts, cashew nuts, raw<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Mix all together making sure it is combined.<br>About 45 seconds.<br>Don't go too long or it could melt and be slushier.<br>If you want it that way then go for it!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/37651/cherry-chocolate-sorbet-vita-mix"},{"id":"37646","title":"No-Bake Peanut Butter Bars","ingredients":"syrups, corn, light<br>sugars, brown<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>honey<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"lightly grease 15x10x1 baking pan and set aside.<br>in large sauce an heat and stir white sugar, brown sugar and corn syrup until mixture begins to boil.<br>Remove from heat.<br>Stir in peanut butter until smooth.<br>Add corn flakes and one cup of nuts; stir until coated.<br>Press mixture firmly into prepared pan.<br>Melt chocolate pieces and spread over cornflake layer.<br>Sprinkle remaining nuts over top and lightly press into chocolate.<br>Let set for 1-2 hours or refrigerate for 1 hour; cut into bars.","url":"https://recipe.bluelayer.org/recipe/37646/no-bake-peanut-butter-bars"},{"id":"37610","title":"Chocolate Covered Peanuts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"Put the pieces of chocolate in an absolutely dry heatproof bowl.<br>Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth.<br>In the meantime, stretch a piece of plastic wrap over a dinner plate.<br>Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate.<br>Spread the mixture on the plastic-lined plate and chill.<br>Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.<br>Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.","url":"https://recipe.bluelayer.org/recipe/37610/chocolate-covered-peanuts"},{"id":"37607","title":"Plain Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>shortening, vegetable, household, composite<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and salt into a bowl.<br>Cut in the shortening with a pastry blender until it is the size of small peas.<br>Sprinkle 1 tablespoon of the milk over part of the flour mixture.<br>Gently toss with a fork and push to the side of the bowl.<br>Sprinkle another tablespoon over another dry part, toss with a fork and push to the side of the bowl.<br>Repeat with the remaining milk until all of the flour mixture is moistened.<br>Press the dough together to form 2 equal balls, then flatten into disks.<br>Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks.<br>On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.<br>Use a light touch and handle the dough as little as possible.<br>To prebake an empty crust, preheat the oven to 400F.<br>Press 1 rolled-out crust into a 9- or 10-inch pie plate.<br>Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking.<br>Bake for 10 minutes, until firm and lightly browned.<br>To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.<br>HOW PIES ARE CUT:<br>Cut all fruit pies and Boston cream pies into eight slices.<br>This includes peach, apple, all sugar-free pies, strawberry rhubarb, cherry, red raspberry, blueberry, French apple, Boston cream.<br>And egg custard.<br>Cut all meringue pies and pecan pies into ten slices.<br>This includes lemon, coconut, chocolate, peanut butter, and butterscotch.","url":"https://recipe.bluelayer.org/recipe/37607/plain-pie-pastry"},{"id":"37602","title":"Pistachio Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw","directions":"Line a baking sheet with a silicone baking mat or waxed paper.<br>Melt the dark chocolate according to packaging directions.<br>Evenly spread on the lined baking sheet in an area approximately 8 x 8.<br>Melt white chocolate according to package directions.<br>Drizzle white chocolate over dark chocolate.<br>Gently spread white chocolate over dark chocolate, or (this is much more fun) using a toothpick, swirl white chocolate around in swirly-swirl patterns.<br>Have fun with it!<br>Sprinkle top with chopped pistachios.<br>Chill in refrigerator about 10-15 minutes, or until chocolate hardens.<br>Break into pieces.<br>Serve or store in an airtight container at room temperature until ready to serve.","url":"https://recipe.bluelayer.org/recipe/37602/pistachio-chocolate-bark"},{"id":"37595","title":"Real Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>syrups, corn, light<br>butter, without salt<br>vanilla extract","directions":"In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted.<br>Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil.<br>STOP STIRRING when mixture boils.<br>Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F.<br>Remove from heat immediately.<br>DO NOT STIR!<br>Add butter, without stirring, to chocolate mixture.<br>Let cool to at least 110 F, then add vanilla.<br>Now it's time to stir.<br>Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly.<br>Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.","url":"https://recipe.bluelayer.org/recipe/37595/real-fudge"},{"id":"37580","title":"Creamy Chocolate Frosting","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>cheese, parmesan, hard<br>vanilla extract<br>sugars, powdered","directions":"Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.<br>Cool to lukewarm.<br>Using electric mixer, beat cream cheese in large bowl until fluffy.<br>Gradually add lukewarm chocolate mixture, then vanilla extract, beating until smooth.<br>Gradually add powdered sugar, beating until well blended.","url":"https://recipe.bluelayer.org/recipe/37580/creamy-chocolate-frosting"},{"id":"37577","title":"The Best Millionaires Shortbread from England","ingredients":"butter, without salt<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"You will also need: 18cm (7in) square brownie tin, lined with baking parchment<br>Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer.<br>Chill for 20 minutes.<br>Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves.<br>To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface.<br>Remove from the heat as soon as it comes to the boil.<br>Spread the caramel evenly over the crumb base and then cool and chill for about half an hour.<br>Pour the melted chocolate over the caramel, smoothing to the edges.<br>When the chocolate has hardened a little, cut into squares.","url":"https://recipe.bluelayer.org/recipe/37577/the-best-millionaires-shortbread-from-england"},{"id":"37572","title":"Choco-Walnut Pie Crust (Shell)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>nuts, walnuts, english","directions":"Melt water Semi-Sweet Real Chocolate Morsels and vegetable shortening over hot (not boiling); mix well.<br>Stir in walnuts.<br>Press over bottom and sides of a foil-lined 9 inch pie pan.<br>Chill in refrigerator until firm (about 1 hour).<br>Lift shell from pie pan; peel off foil and replace shell in pie pan.","url":"https://recipe.bluelayer.org/recipe/37572/choco-walnut-pie-crust-shell"},{"id":"37567","title":"Healthy Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>sweetener, syrup, agave<br>wheat germ, crude","directions":"-Mix agave, and sugars together.<br>-Add Egg Whites.<br>-Mix in Baking Powder, Wheat Germ, Salt, and Vanilla.<br>-Add Oatmeal.<br>-Add Flour 1/2 C at a time.<br>-Put cookies on cookie sheet and add chocolate chips to the top of the cookies.<br>-Bake 11-15 minutes.<br>-Enjoy!","url":"https://recipe.bluelayer.org/recipe/37567/healthy-chocolate-chip-cookies"},{"id":"37563","title":"Peanut Butter Bars","ingredients":"butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"1.In a medium bowl, mix together the butter or margarine, cereal, confectioners' sugar, and 1 cup peanut butter until well blended.<br>Press evenly into the bottom of an ungreased 9x13 inch pan.<br>2.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.<br>Spread over the prepared crust.<br>Refrigerate for at least one hour before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/37563/peanut-butter-bars"},{"id":"37556","title":"Honey Chocolate Syrup","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>honey<br>salt, table<br>vanilla extract","directions":"Pour the boiling water over sugar and cocoa, stir until smooth (I use my handheld blender).<br>Stir in honey, salt and vanilla extract.","url":"https://recipe.bluelayer.org/recipe/37556/honey-chocolate-syrup"},{"id":"37555","title":"Chocolate Covered Raisin Cookie Mix in a Jar","ingredients":"sugars, granulated<br>sugars, brown<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda","directions":"Layer ingredients in order given in a quart size wide-mouth canning jar.<br>Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.<br>Attach these instructions to the jar:<br>Chocolate covered Raisin Cookies.<br>Empty cookie mix into large mixing bowl.<br>Use your hands to thoroughly blend mix.<br>Add: 1 stick butter or margarine, softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla.<br>Mix until completely blended.<br>You will need to finish mixing with your hands.<br>Shape into walnut sized balls.<br>Place 2 inches apart on a parchment-lined cookie sheet.<br>DO NOT USE WAXED PAPER.<br>Bake at 375F for 13 to 15 minutes until tops are very lightly browned.<br>Cool 5 minutes on baking sheet.<br>Remove cookies to racks to finish cooling.<br>Yield: 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/37555/chocolate-covered-raisin-cookie-mix-in-a-jar"},{"id":"37547","title":"Cranberry Ice-Cream Squares with Chocolate-Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>cranberry sauce, canned, sweetened<br>orange juice, raw","directions":"In a food processor, grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap.<br>In a large bowl of an electric mixer, beat the ice cream with the paddle attachment until it is softened.<br>Add the cranberry sauce and the liqueur, and beat the mixture until it is just combined.<br>Spread the ice-cream mixture over the cookie crust, sprinkle the top with the remaining cookie crumbs.<br>Place in the freezer, covered for 6 hours, or until it is firm.<br>Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter.<br>Unmold the dessert onto the platter, discarding the plastic wrap.<br>Cut into squares with a serrated knife and serve.","url":"https://recipe.bluelayer.org/recipe/37547/cranberry-ice-cream-squares-with-chocolate-cookie-crust"},{"id":"37539","title":"Quaker Who? Granola Bars","ingredients":"oats<br>nuts, almonds<br>mini semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened","directions":"Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl.<br>Add condensed milk and stir until dry ingredients become sticky (I used my hands to finish this process).<br>Spray a 9 x 13 baking dish with cooking spray.<br>Scoop oat mixture into the dish.<br>Spray a flat spatula with cooking spray and press oats flat into the dish.<br>Bake for 2030 minutes, until edges are slightly browned.<br>This will produce a dense, slightly chewy bar.<br>Allow to cool for about 5 minutes.<br>Using a table knife, gently cut bars into 1x 4 pieces.<br>Gently slide a knife around the border of the bars to release from the dish.<br>Allow to cool in dish for about 20 minutes prior to removing the bars.<br>Wrap each individual bar in plastic wrap for storage.<br>Nutrition info per 1 bar: 158 calories, 6 g fat, 4 g protein, 22 g carbohydrates, 2 g fiber","url":"https://recipe.bluelayer.org/recipe/37539/quaker-who-granola-bars"},{"id":"37511","title":"Chocolate Pear Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Combine pear vodka, chocolate liqueur and cream in a shaker filled with ice cubes, and shake until very cold.<br>Strain into a chilled cocktail glass.<br>Garnish with a chocolate curl.","url":"https://recipe.bluelayer.org/recipe/37511/chocolate-pear-martini"},{"id":"37471","title":"Chocolate Mug Milkshake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>sugars, granulated<br>spices, cinnamon, ground","directions":"In a blender, combine ice cream, milk, brown sugar, white sugar and cinnamon.<br>Blend until smooth.<br>Pour into glasses and serve.","url":"https://recipe.bluelayer.org/recipe/37471/chocolate-mug-milkshake"},{"id":"37460","title":"Bittersweet Chocolate Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Bring water to a boil in a medium saucepan.<br>Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently.<br>Remove from heat; add chocolate and vanilla, stirring until chocolate melts.<br>Cover and chill completely.<br>Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.<br>Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.<br>Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.","url":"https://recipe.bluelayer.org/recipe/37460/bittersweet-chocolate-sorbet"},{"id":"37448","title":"Homemade Chocolate Fudge Protein Bar","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>beverages, protein powder whey based<br>nuts, walnuts, english","directions":"Melt butter &amp; cream cheese in microwave and stir until smooth.<br>Mix in protein powder.<br>Stir until mixed.<br>This will be very thick and hard to stir.<br>Add chopped walnuts and mix.<br>Put in a greased bread pan.<br>Chill.<br>Cut into 8 pieces.<br>When firm, you can wrap each piece in plastic wrap and store in fridge.","url":"https://recipe.bluelayer.org/recipe/37448/homemade-chocolate-fudge-protein-bar"},{"id":"37428","title":"Vegan Whole Wheat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>seeds, flaxseed<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F Fahrenheit<br>Mix all dry ingredients together in a large mixing bowl<br>Mix all wet ingredients together in another bowl<br>Mix wet ingredients into dry ingredients<br>Fold in chocolate chips<br>Scoop out tablespoons of dough and place on cookie sheet (these cookies are small, so I counted 2 cookies as one serving)<br>Bake for 10 minutes","url":"https://recipe.bluelayer.org/recipe/37428/vegan-whole-wheat-chocolate-chip-cookies"},{"id":"37422","title":"Rich Spiced Hot Chocolate","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl.<br>Bring milk to a boil in a saucepan, whisking constantly.<br>Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes.<br>Remove from heat and stir in vanilla extract.<br>Stir cream into hot chocolate and pour into mugs.","url":"https://recipe.bluelayer.org/recipe/37422/rich-spiced-hot-chocolate"},{"id":"37399","title":"Coconut Krispies Ice Cream Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>ice creams, vanilla","directions":"Melt margarine and brown sugar together over low heat, stirring often.<br>Remove from heat.<br>Add Rice Krispies and coconut to mixture; stir until cereal is evenly coated.<br>Place 1/2 of the mixture in the bottom of a 9x13-inch pan.<br>Spread ice cream over mixture in the pan.<br>Place the remaining 1/2 of the mixture on top of the ice cream.<br>Cover and freeze until serving.<br>When serving cut into 12 pieces and top with chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/37399/coconut-krispies-ice-cream-bars"},{"id":"37398","title":"Creamy Chocolate Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"Heat milk and chocolate in sucepan until chocolate melts.<br>Beat with whisk until smooth.<br>Mix sugar, flour, and salt and stir slowly into chocolate mixture.<br>Cook and stir 5 minutes.<br>Add butter and vanilla.","url":"https://recipe.bluelayer.org/recipe/37398/creamy-chocolate-sauce"},{"id":"37397","title":"Peanut Butter Cream Tart","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>vanilla extract<br>candies, semisweet chocolate","directions":"For Crust: Preheat oven to 325 degrees.<br>Butter a 9 inch diameter tart pan with removeable bottom.<br>Mix cookie crumbs and butter in medium bowl until moist clumps form.<br>Press mixture onto bottom and up sides of prepared tart pan.<br>Bake until set, about 10 minutes.<br>Cool completely.<br>For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.<br>Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.<br>Whisk half of the whipped cream into peanut butter.<br>Fold in remaining whipped cream.<br>Transfer 3 tablespoons filling to a small bowl and reserve.<br>Spread remaining filling in crust.<br>Melt chocolate in top of double boiler.<br>Whisk in reserved 3 tablespoons filling.<br>Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.<br>Pipe chocolate mixture in a spiral atop filling.<br>Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.<br>Move knife over 2 inches; begin at edge of tart and draw knife toward center.<br>Repeat to form a web pattern.<br>Chill until cold.<br>Can be made 2 days ahead.<br>Keep chilled.","url":"https://recipe.bluelayer.org/recipe/37397/peanut-butter-cream-tart"},{"id":"37392","title":"Vanilla Ice Cream Sauce","ingredients":"ice creams, vanilla<br>cornstarch<br>water, bottled, generic<br>chocolate, dark, 70-85% cacao solids<br>cream, fluid, heavy whipping","directions":"Melt ice-cream gently in a medium saucepan over low heat.<br>Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.<br>Transfer the mixture to a large bowl, cool.<br>Whisk in the liqueur and half the cream, then fold in the remaining cream.<br>Can be re-warmed, gently, in the microwave.","url":"https://recipe.bluelayer.org/recipe/37392/vanilla-ice-cream-sauce"},{"id":"37368","title":"Peanut Butter Chocolate Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bananas, raw<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place milk, banana and peanut butter in blender.<br>Cover and process on high power until smooth.<br>Divide half of chocolate pieces among four paper cups.<br>Pour half of milk mixture into cups, sprinkle with remaining chocolate pieces.<br>Chill remaining milk mixture in the'fridge.<br>Freeze cups for one hour or until slushy.<br>Pour remaining milk mixture into cups, then insert wooden stick in center.<br>Freeze until firm.","url":"https://recipe.bluelayer.org/recipe/37368/peanut-butter-chocolate-pops"},{"id":"37364","title":"Universal Muffins Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine ingredients and break up any lumps.<br>Store in a large airtight container labeled with the date and contents.<br>Store in a cool, dry place.<br>Shelf life: 6 to 8 months.<br>Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.<br>Preheat oven to 400.<br>Coat muffin tins with cooking spray.<br>In a large bowl, beat:.<br>3 to 4 eggs.<br>3 teaspoons vanilla.<br>2 cups water.<br>UP TO 1 cup oil or butter.<br>Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened.<br>The batter should be lumpy.<br>Fill muffin tins full.<br>Bake for 18 to 20 minutes, or until muffins are golden brown.<br>Applesauce muffins: 1 cup applesauce omit oil.<br>Apple muffins: 3 cups raw grated apple 1 teaspoons gr.<br>cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.<br>Apricot muffins: 1 cup chopped dried apricots.<br>Banana muffins: 2 mashed bananas 1 cup walnuts (optional).<br>Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.<br>Bran-molasses muffins: Use only 3 cups of muffin mix.<br>Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.<br>Butterscotch muffins: 2 (12 oz.)<br>bags butterscotch chips 1 cup chopped nuts.<br>Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.<br>Cashew muffins: 2 cups unsalted coarsely chopped cashews.<br>Cherry muffins: 2 cups fresh or dried pitted cherries.<br>Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.<br>Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).<br>Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb.<br>orange peel.<br>Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.<br>Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.<br>Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb.<br>sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.<br>Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.<br>Fruit muffins: 2 cups dried diced fruit.<br>Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.<br>Gingerbread muffins: 2 Tb.<br>ground ginger 1/2 cup molasses 2 cups raisins.<br>Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola.<br>Top with additional granola before baking.<br>Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.<br>Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.<br>Incredible Cream Cheese muffins: combine: 2 (8 oz.)<br>packages cream cheese 1/2 cup sugar 2 eggs.<br>Drop this mix by Tb.<br>onto top of muffins before baking.<br>Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).<br>Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hersheys kiss into the center of each muffin, pushing down slightly until kiss is covered.<br>Ice cooled muffins with confectioners sugar and water glaze.<br>Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.<br>Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.<br>Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.<br>Maple muffins: 6 Tb.<br>maple syrup, reduce water to 1-1/2 cups.<br>Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).<br>Mincemeat muffins: 1-1/2 cups mincemeat.<br>Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.<br>Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.<br>Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz.<br>each) mandarin oranges, drain; use 4 eggs.<br>Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.<br>Pear muffins: 2 cups fresh or one large can (drained) chopped pears.<br>Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.<br>Peanut-butter &amp; jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb.<br>jam into each muffin before baking.<br>Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.<br>Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz.<br>or about 1 cup) macadamia nuts, chopped.<br>Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).<br>Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.<br>Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb.<br>pumpkin pie spice 1/2 cup each chopped nuts and raisins.<br>Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.<br>Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.<br>Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb.<br>brown sugar 4 Tb.<br>sesame seeds 2 Tb.<br>flour 1/2 teaspoons each cinnamon/nutmeg.<br>Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.<br>).<br>Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.<br>Sweet potato muffins: 1 Tb.<br>allspice 4 Tb.<br>dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).<br>Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.<br>Vanilla muffins: 2 packages vanilla chips.<br>Walnut muffins 1-1/2 cups chopped walnuts.<br>Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb.<br>sugar.<br>Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.<br>Zucchini muffins: 2 cups grated zucchini 2 Tb.<br>cinnamon 1 cup chopped nuts (optional).<br>Plum muffins: 2 cups fresh or canned plums; chopped.","url":"https://recipe.bluelayer.org/recipe/37364/universal-muffins-mix"},{"id":"37342","title":"The Avenue's Classic Hot Chocolate","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Pour milk and cocoa powder into a saucepan and mix well; bring to a simmer and mix in sugar.<br>Reduce heat to very low and add chocolate chunks, stirring occasionally until melted (takes about 3-5 minutes).<br>Carefully pour hot chocolate mixture through a metal strainer and finish by adding vanilla extract.<br>Pour into individual mugs and top off with marshmallows or whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/37342/the-avenues-classic-hot-chocolate"},{"id":"37338","title":"Jennifer's Delectable Cinnamon Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>cream, whipped, cream topping, pressurized<br>candies, marshmallows","directions":"In a small sauce pan combine the milk and cream.<br>Warm-up on medium heat to steaming.<br>Be careful not to boil the milk.<br>Add other ingredients and whisk until well mixed.<br>Pour into mugs and top with whip cream or marshmallows.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/37338/jennifers-delectable-cinnamon-hot-chocolate"},{"id":"37320","title":"Chocolate Peanut Butter Protein Bars","ingredients":"nuts, almonds<br>seeds, flaxseed<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds, seeds/meal, shredded coconut in food processor and process until a fine meal.<br>Add dried fruit, peanut/almond butter and salt and pulse for about 10 seconds.<br>Add melted coconut oil, sweetner, and vanilla and pulse until ingredients form a coarse paste.<br>Press into an 8X8 glass baking dish.<br>Chill in refrigerator for 1 hour until hardened.<br>Melt chocolate in microwave, spread over bars and return to refrigerator for 30 minutes.<br>Cut into 1\" x 4\" bars.","url":"https://recipe.bluelayer.org/recipe/37320/chocolate-peanut-butter-protein-bars"},{"id":"37315","title":"Chocolate, Cherry, Almond snacks (paleo, vegan, gluten free sweet treat)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cherries, sweet, raw","directions":"melt chocolate chips (stovetop or microwave)<br>drop multiple spoonfuls of chocolate onto a piece of wax paper<br>place a dried cherry in the center of each chocolate drop<br>place almonds circling the cherry in the chocolate drop<br>drizzle more chocolate on top if desired<br>put wax paper and treats in fridge for 10 minutes to set","url":"https://recipe.bluelayer.org/recipe/37315/chocolate-cherry-almond-snacks-paleo-vegan-gluten-free-sweet-treat"},{"id":"37314","title":"Cannoli Filling","ingredients":"cream, whipped, cream topping, pressurized<br>cheese, ricotta, whole milk<br>sugars, granulated","directions":"Whip the cream until stiff, add the sugar.<br>Now you can add the candied fruit or the chocolate chips, or whatever you like!<br>Fill the shells and dip ends in the grated chocolate.<br>Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used.<br>Dust the cannoli with confectioners sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/37314/cannoli-filling"},{"id":"37312","title":"Tempering Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"The water in the bottom of a double boiler is brought to a boil and then removed from the heat.<br>The water should be 140F (60C).<br>Add some finely chopped chocolate, approximately 1/4th of it at a time until you have put the full pound into the top of the boiler.<br>Stir vigorously as you slowly add the chocolate.<br>The temperature of the chocolate should not rise above 110F.<br>When chocolate is completely melted, replace the wter in the double boiler with cold water that is 65F (18C).<br>The chocolate must be vigorously stirred again to help it cool.<br>Once the chocolate has dropped to 85F (29C), replace the cold water with lukewarm water that is 100F (37C).<br>The chocolate should now reach a temperature of 89F (31C) and never any higher.<br>The bottom of the double boiler is now filled with water that is 90F (32C) to hold the chocolate at the proper temperature for molding and dipping.","url":"https://recipe.bluelayer.org/recipe/37312/tempering-chocolate"},{"id":"37310","title":"Vegan Hot Chocolate","ingredients":"soymilk, original and vanilla, unfortified<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic","directions":"Heat milk in the microwave (or on stove).<br>Get it just a little hotter than drinkable.<br>Stirring once or twice is a good idea.<br>Stir the cocoa and sugar into the warm water in a small container to dissolve sugar.<br>Pour this into the mug of hot milk.<br>Enjoy after skating, sliding, or a frosty white walk!","url":"https://recipe.bluelayer.org/recipe/37310/vegan-hot-chocolate"},{"id":"37304","title":"Nut Flapjack","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>nuts, hazelnuts or filberts<br>nuts, walnuts, english<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>sugars, brown<br>water, bottled, generic","directions":"Mix together in a heat proof bowl the oats, coconut, walnuts, sunflower seeds, crushed almonds and chocolate drops<br>In a saucepan, heat the water and both sugars on a medium heat for about 10mins.<br>Do not stir.<br>It should reach about 104-105c.<br>Add the hazelnut chunks to the pan for 2-3mins.<br>Take off the heat and mix into the bowl until combined thoroughly.<br>Tip the mixture into a baking tray lined with greaeproof paper and flatten down to desired thickness.<br>Place the mixture in the fridge for 2-3 hours.<br>At this stage you can eat it if you like really sticky flapjack.<br>Alternatively, pre-heat an oven to 220c / 200c fan.<br>Place the tray in the oven for 20-25mins or until browning on top.<br>The mixture should become firmer and less sticky to touch.<br>Remove from oven, slice into pieces and allow to cool.","url":"https://recipe.bluelayer.org/recipe/37304/nut-flapjack"},{"id":"37259","title":"Crispy Rice and Fruit Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>apricots, dried, sulfured, uncooked<br>raisins, seeded","directions":"Melt chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring occasionally.<br>Meanwhile, line bottom and sides of a 13- by 9-inch baking pan with foil, leaving a 1-inch overhang, then lightly oil foil.<br>When chocolate is smooth, remove bowl from pan and cool chocolate to warm, then add cereal and fruit, stirring gently until combined well.<br>Spread evenly in baking pan and chill until firm, at least 2 and up to 24 hours.<br>Lift candy in foil from pan and transfer to a cutting board.<br>Peel off foil and break candy into 2-inch pieces.","url":"https://recipe.bluelayer.org/recipe/37259/crispy-rice-and-fruit-bark"},{"id":"37252","title":"Warm-N-Fuzzy Hot Chocolate","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients until well blended.<br>Place 4 tablespoons of Hot Cocoa mix into a cup add hot water.<br>Stir until cocoa mix is dissolved.<br>Store any additional cocoa mix in an airtight container in a cool dry place and use within 6 months.","url":"https://recipe.bluelayer.org/recipe/37252/warm-n-fuzzy-hot-chocolate"},{"id":"37217","title":"Chocolate Cake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Cream together margarine and sugar at medium speed until light and fluffy.<br>Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute.<br>Stir together flour, baking powder, dry milk, and cocoa to blend.<br>Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.<br>Spread evenly in a 9 inch square pan that has been greased with margarine.<br>Bake at 350F (180C).<br>for 30 to 35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan.<br>Cool to room temperature and cut 4 x 4 to yield 16 equal servings.","url":"https://recipe.bluelayer.org/recipe/37217/chocolate-cake"},{"id":"37215","title":"Oatmeal Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>oats<br>butter, without salt<br>cream, fluid, heavy whipping<br>raspberries, raw<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Lightly grease a baking sheet.<br>In a large bowl combine the flour, oatmeal, and sugar.<br>Add butter into the flour mixture and use your fingers to work the butter.<br>Add the cream, raspberries and chocolate into the mixture and stir with a wooden spoon until the mixture is smooth.<br>Turn dough out onto a lightly floured surface, and knead briefly.<br>Roll dough out into a 1/2 inch thick round.<br>Cut into 8 wedges, and place on the prepared baking sheet.<br>Bake 15-20 minutes in the preheated oven, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/37215/oatmeal-raspberry-scones"},{"id":"37204","title":"Peanut Butter Clusters","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>potatoes, raw, skin","directions":"In a microwave safe bowl, melt peanut butter and chocolate chips; stir until smooth.<br>Stir in peanuts and potato chips.<br>Drop by level tablespoons onto waxed paper-lined baking sheets.<br>Refrigerate until firm.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37204/peanut-butter-clusters"},{"id":"37198","title":"Peanut Butter-Marshmallow Bites","ingredients":"oil, corn, peanut, and olive<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>candies, semisweet chocolate<br>butter, without salt","directions":"Line a 8x8 pan with foil.<br>Sprinkle 1 cup of the peanuts over the bottom of the pan; set aside.<br>In a saucepan, heat together sugar, milk, butter,and salt, over med heat, stirring often; bring to a hard boil, then boil for 4-5 mins, stirring.<br>Remove from heat, then add mini marshmallows and peanut butter chips.<br>Beat vigorously for 1 minute to completely melt the marshmallows.<br>Pour into prepared pan, over peanuts.<br>Sprinkle with remaining peanuts.<br>Lightly press peanuts into mixture.<br>In a microwave safe bowl, melt the 2 cups of chocolate chips with 1/2 cup butter or margarine; mix very well to combine until smooth.<br>Pour the chocolate mixture on top.<br>Refrigerate about 2 hours until firm.<br>Cut into small squares.","url":"https://recipe.bluelayer.org/recipe/37198/peanut-butter-marshmallow-bites"},{"id":"37195","title":"Date Pecan Fudge","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>dates, deglet noor<br>candies, white chocolate<br>candies, marshmallows<br>nuts, pecans<br>vanilla extract","directions":"In a heavy pan, combine the butter, sugar, and milk -- cook and stir over low heat till sugar is dissolved.bring to a boil, boil and stir for 4 minutes.<br>Add dates, boil and stir for 1 minute.remove from heat, stir in candy coating and marshamllows.till melted.beat till smooth.<br>Add pecans and vanilla.beat with wooden spoon till glossy --<br>Pour into buttered 13x9 pan --<br>let stand at room temperature overnight.","url":"https://recipe.bluelayer.org/recipe/37195/date-pecan-fudge"},{"id":"37183","title":"Shell Ice Cream Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>peanut butter, smooth style, without salt","directions":"Melt chips in microwave or double boiler.<br>(For microwave, heat 10-20 seconds at a time and stir after each interval.<br>).<br>Stir in oil.<br>The amount will vary depending on the type and brand of chips.<br>You will know when you have enough oil when the mixture runs smoothly off the spoon.<br>Add mix-in, if desired.<br>Pour over ice cream and wait a few seconds for it to harden.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/37183/shell-ice-cream-topping"},{"id":"37169","title":"Chocolate ganache recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized","directions":"In a large pyrex bowl, combine the chocolate chips, butter and cream.<br>Heat the mixture a minute at a time in the microwave, stirring between each time until you have a smooth consistency.<br>If using to decorate cupcakes, make sure you only fill your cupcake cases up half way with batter - you need space for the chocolate (see video).<br>Pour the ganache onto the cupcake, aiming for the middle, until full.<br>Tap sharply on your worktop surface to smooth it all out.<br>Allow to set at room temperature before eating.","url":"https://recipe.bluelayer.org/recipe/37169/chocolate-ganache-recipe"},{"id":"37157","title":"Chocolate Peanut Butter Pudding Pops","ingredients":"milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat milk and peanut butter until smooth.<br>Add cold water.<br>Beat in pudding.<br>Pour into freezer cups and freeze.","url":"https://recipe.bluelayer.org/recipe/37157/chocolate-peanut-butter-pudding-pops"},{"id":"37155","title":"Sorbetto di Cioccolatti","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>sugars, granulated","directions":"Find a medium metal bowl that completely covers the top of a small saucepan.<br>Place 3 inches of water in the saucepan and bring to the simmer.<br>Turn off the heat.<br>Place cutup chocolate in the bowl and place bowl over pan of hot water.<br>Let sit for 2 minutes then stir.<br>Chocolate should be completely melted; if not, return to pot of water to the simmer, turn it off, and replace the bowl, stirring until it is completely melted.<br>Do not let chocolate become too hot.<br>Remove bowl from saucepan and let chocolate cool to room temperature.<br>In another medium saucepan, combine the 2 cups water and the sugar and cook over medium heat until all sugar has dissolved.<br>Remove from the heat and let cool to room temperature.<br>When both the chocolate and the syrup are at room temperature, combine them<br>in a large metal bowl.<br>Refrigerate the mixture until completely chilled; it should feel cold to the touch.<br>Put into an icecream maker and freeze.<br>Scoop out and place in a small container.<br>Chill until completely firm.<br>Scoop and serve.","url":"https://recipe.bluelayer.org/recipe/37155/sorbetto-di-cioccolatti"},{"id":"37150","title":"Holiday White and Dark Chocolate covered Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Line 2 plates with foil.<br>Have sprinkles and/or sparkle sugar on plates for both white and dark covered strawberries<br>MAKE WHITE CHOCOLATE SYRAWBERRIES<br>Melt white chocolate in microwave or over double boiler until smooth<br>Dip one half of the strawberries in melted white chocolate one by one<br>Roll in sprinkles to decorate and place on foil lined plate, chill to set<br>MAKE DARK CHOCOLATE COVERED STRAWBERRIES<br>Melt semi sweet chocolate in the microwave or over a double boiler until smooth<br>Dip strawberries in choclate one by one and roll in sparkle sugar.<br>Place on foil lined plate and chill to set<br>Serve as a snack, dessert or as a park of of a brumch","url":"https://recipe.bluelayer.org/recipe/37150/holiday-white-and-dark-chocolate-covered-strawberries"},{"id":"37140","title":"Macadamia Rocky Road","ingredients":"nuts, macadamia nuts, raw<br>candies, marshmallows<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Toss together the macadamias, marshmallows, cherries and coconut then scatter over the bottom of a parchment lined 9 x 13 cookie sheet.<br>Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top with the back of a spoon.<br>Refrigerate until set, then cut into pieces with a hot sharp knife.<br>Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/37140/macadamia-rocky-road"},{"id":"37137","title":"Mango Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>sugars, brown<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>mango nectar, canned<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a mixing bowl sift together the flours, salt, cinnamon and sugar.<br>Make a well in the middle of the dry ingredients, add the lukewarm water and sprinkle the yeast on top.<br>Stir and set aside for a few minutes, until the yeast dissolves and bubbles appear.<br>Add the pureed mango and slowly start to mix using the dough attachment of your mixer.<br>Add the melted butter and use the dough attachment to knead the dough until all of the butter is incorporated and the dough comes clean from the sides of the bowl.<br>This should take 2-3 minutes if using a stand up mixer.<br>Finally add the chocolate chips and knead a little more.<br>Take the dough out of the bowl, place it in a clean greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume.<br>Its going to be anywhere from 1 1/2 to 2 1/2 hours depending on your room temperature.<br>Ideal room temperature would be 70 F.<br>When the dough is doubled, shape it into a log and place it on a baking sheet.<br>Handle the dough as little as possible.<br>Cover the dough and let rise again for 45 minutes to an hour.<br>Meanwhile heat the oven to 425 F.<br>Bake the bread in the preheated oven for 35-40 minutes.<br>Then remove it from the oven and allow it to cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/37137/mango-chocolate-bread"},{"id":"37123","title":"Chewy Coconut Cashew Granola Bars","ingredients":"sugars, brown<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>butter, without salt<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, flaxseed<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F.<br>In large bowl, combine brown sugar, peanut butter, corn syrup, butter, vanilla, and coconut extract.<br>Stir in oats and cereal.<br>Add in all remaining ingredients.<br>Press evenly into lightly greased 9x13 pan.<br>Bake for 15-20 minutes or until light brown.<br>Cool completely before cutting into bars (a pizza cutter works great for this).<br>Note: toasting the nuts and coconut for 5-10 minutes heightens their flavour even more, if you want to take that extra step!","url":"https://recipe.bluelayer.org/recipe/37123/chewy-coconut-cashew-granola-bars"},{"id":"37118","title":"Martha Stewart's Crispy Chocolate-Marshmallow Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>cocoa, dry powder, unsweetened<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter an 8-inch square baking pan.<br>Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides.<br>Butter paper; set pan aside.<br>In a large saucepan, combine butter, marshmallows, and cocoa.<br>Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal.<br>Press rice mixture into prepared pan; drizzle with melted chocolate.<br>Let cool to room temperature; cut into 16 bars.<br>(To store, keep in an airtight container at room temperature, up to 5 days.<br>).","url":"https://recipe.bluelayer.org/recipe/37118/martha-stewarts-crispy-chocolate-marshmallow-treats"},{"id":"37114","title":"Reese's Cup Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>ice creams, chocolate<br>peanut butter, smooth style, without salt","directions":"Blend milk and peanut butter until mixed and smooth.<br>Add ice cream and blend, then stir in Reese's cups or peanuts.","url":"https://recipe.bluelayer.org/recipe/37114/reeses-cup-shake"},{"id":"37113","title":"Fluffy Creamy Vegan Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"r&gt;Food Processor Instructions:.<br>Pulse the margarine in a food processor, scraping down the sides as needed.<br>Add the soymilk and vanilla extract and pulse a few more times.<br>Do not worry if it's not totally blended yet.<br>Add the powdered sugar in three or so portions.<br>Add one third and blend.<br>Add another third and blend.<br>Add the last bit and whirl it until fully incorporated and the frosting is smooth and fluffy.<br>Add vanilla extract and whirl it around another few seconds.<br>Spread on cakes, cupcakes, cookies, ritz crackers, whatever suits your fancy!<br>Mixer Instructions, more or less as posted on the Post Punk Kitchen website:.<br>Melt the margarine.<br>I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl.<br>Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading.<br>Stir in extracts and frost away!<br>ALSO suggested:<br>The original recipe is for chocolate frosting - add 2/3 cup cocoa powder before adding sugar in either form of preparation, and add 1 1/2 tsp almond extract with the vanilla.<br>This would also be lovely with a little citrus zest - add orange or lemon zest with the extracts.","url":"https://recipe.bluelayer.org/recipe/37113/fluffy-creamy-vegan-frosting"},{"id":"37105","title":"Cambria's Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8-inch pie plate lightly with butter.<br>Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.<br>Microwave on HIGH (100% power) until hot, about 45 seconds.<br>Stir until smooth.<br>Reserve 1/4 cup of chocolate mixture.<br>Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.<br>Press micture over bottom and up sides of prepared pie plate; freeze until firm, about 15 minutes.<br>Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.<br>Spread half the ice cream in the prepared pie plate.<br>Drizzle with half the sour cream mixture.<br>Top with remaining ice cream and drizzle with remaining sour cream mixture.<br>Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/37105/cambrias-chocolate-chip-ice-cream-pie"},{"id":"37101","title":"My Borrowed Girl Guide Camp Version of Gorp","ingredients":"syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>wheat germ, crude<br>oil, corn, peanut, and olive<br>raisins, seeded","directions":"Put all ingredients into bowl, mix well.<br>Form balls the size of ping pong balls, wrapping each in wax paper, twisting the ends.<br>Refridgerate until needed.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/37101/my-borrowed-girl-guide-camp-version-of-gorp"},{"id":"31019","title":"Wicked Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>raisins, seeded<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Mix cereal, peanuts and raisins in large bowl.<br>Drizzle butter over cereal mixture; toss to coat well.<br>Spread evenly in 15x10x1-inch baking pan.<br>Bake 10 minutes.<br>Cool completely.<br>Add candy-coated milk chocolate candies; mix lightly.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/31019/wicked-snack-mix"},{"id":"37085","title":"English Scones in 30 Minutes","ingredients":"wheat flour, white, cake, enriched<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"[Preparation] Sift the cake flour and baking powder together.<br>Add the granulated sugar to the sifted flour.<br>(Also add a pinch of salt.)<br>Add the heavy cream.<br>Mix well until the flour becomes crumbly.<br>Using your palms.<br>Add the milk in 2 batches.<br>Bring the dough together gently and squeeze into a single lump.<br>Don't knead the dough.<br>Leave it to rest for 5 minutes.<br>In the meantime, preheat the oven 170C.<br>Roll the dough out to 2-3 cm thick with a rolling pin.<br>If the dough is too sticky, dust it with flour.<br>Cut into shapes using a knife or cut out with a cookie cutter.<br>Bake in the oven for about 20 minutes at 170C.<br>They are also delicious with some dried fruits, chocolate, etc.<br>Of course, you can make these scones using pancake mix!<br>If you use pancake mix, you don't need baking powder.<br>You don't need any sugar as pancake mix already has some sugar in it.<br>But if you want to sweeten the dough, add to your taste.<br>The condition of the dough varies a little depending on the temperature or humidity.<br>In summer, the dough gets too warm with the warmth of your hand, so it's better to chill the dough in the fridge before you roll it out.<br>If you want to make them crumbly, make the dough to have a coarse texture.<br>Add the milk little by little to adjust the texture.<br>If you want to make beautifully layered scones, roll out the dough and fold in 2~3 times.<br>Adjust your oven accordingly.<br>The scones will be light colored when you bake them at 170C.<br>They will be golden brown when you bake them at 180C.","url":"https://recipe.bluelayer.org/recipe/37085/english-scones-in-30-minutes"},{"id":"37081","title":"Chocolate Coated Nuts Granola","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals ready-to-eat, granola, homemade","directions":"Melt chocolate in double boiler.<br>Stir in nuts, dried fruits, and granola.<br>Put spoonfuls onto wax paper and flatten a bit so it won't be too hard to bite on.<br>Chill in fridge then remove and keep in an air tight container.","url":"https://recipe.bluelayer.org/recipe/37081/chocolate-coated-nuts-granola"},{"id":"37074","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 325 degrees F.<br>Cut out two sheets of parchment as large as your cookie sheets.<br>In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.<br>With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.<br>In a separate bowl, combine the honey and milk, stirring until the honey dissolves.<br>Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.<br>Add additional milk, if necessary.<br>Turn the dough out onto a well floured surface and fold it over gently 10 to 12 times, until smooth.<br>Divide the dough in half.<br>Work with half the dough at a time, keeping the remaining dough covered.<br>Transfer one piece of dough to a piece of parchment.<br>Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick.<br>Trim the edges and prick the dough evenly with a dough docker or fork.<br>Repeat with the remaining dough and parchment.<br>Place the rolled-out dough pieces, on their parchment, onto baking sheets.<br>Bake the crackers for 15 minutes, or until you begin to smell chocolate.<br>Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.<br>Transfer them to a rack to cool.<br>Store the cooled crackers tightly wrapped.<br>Yield: 32 - 3 1/2 x 2 1/2 inch crackers.","url":"https://recipe.bluelayer.org/recipe/37074/chocolate-graham-crackers"},{"id":"37072","title":"Peppermint Patties Recipe elanaspantry","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon<br>Smash clumps of coconut oil against side of bowl until mixture is smooth<br>Freeze mixture for a few minutes until it starts to harden, then remove from freezer<br>Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate<br>Place plate in freezer to firm up mint balls; when firm, remove from freezer<br>Squish balls down into flat little patties on parchment paper<br>Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove)<br>Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)","url":"https://recipe.bluelayer.org/recipe/37072/peppermint-patties-recipe-elanaspantry"},{"id":"37065","title":"Chocolate Truffles","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Place chocolate in a bowl.<br>Bring cream to a boil in a small, heavy saucepan.<br>Pour cream over chocolate.<br>Let stand for 3 to 5 minutes; gently stir until smooth.<br>Add liqueur and stir to combine.<br>Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.<br>Sift cocoa into a bowl.<br>Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across.<br>Drop into cocoa; roll each truffle in cocoa to coat.<br>Chill until firm.<br>Store in an airtight container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/37065/chocolate-truffles"},{"id":"37062","title":"Mexican Fudge","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>spartan, real semi-sweet chocolate baking chips,","directions":"Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.<br>Combine the marshmallows and chocolate chips in a small bowl and set aside.<br>Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.<br>Stir until sugar dissolves.<br>Bring the mixture to a boil.<br>Continue to let the candy boil, stirring constantly, for five minutes.<br>Remove from the heat.<br>Stir in the marshmallows, chocolate chips, and vanilla, mixing until well-combined.<br>Pour into the prepared pan and smooth the top.<br>While fudge is still wet, sprinkle the chopped Mexican chocolate on top.<br>Place in the refrigerator to set the fudge.<br>Once set, cut into 1-inch squares to serve.","url":"https://recipe.bluelayer.org/recipe/37062/mexican-fudge"},{"id":"37045","title":"Chocolate Sauce for Ice Cream","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a small saucepan, heat the cream over medium heat until very hot, just below a simmer.<br>Put the dark and milk chocolates into a medium bowl.<br>Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes.<br>With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.<br>Use warm or at room temperature.<br>Store the leftover sauce in an airtight container for up to 1 week.<br>The sauce can be warmed over low heat in a saucepan before using.","url":"https://recipe.bluelayer.org/recipe/37045/chocolate-sauce-for-ice-cream"},{"id":"37041","title":"Instant Chocolate Oatmeal Cookies","ingredients":"oats<br>vanilla extract<br>salt, table<br>nuts, pecans<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"In large bowl combine oats, vanilla and salt.<br>Stir in pecans.<br>In a medium saucepan, combine sugar, evaporated milk, butter and cocoa.<br>Bring to a boil.<br>Remove from heat, stir in oats mixture.<br>Drop mixture by teaspoonfuls onto waxed paper.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/37041/instant-chocolate-oatmeal-cookies"},{"id":"37040","title":"My Truffles","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the top of a double boil pot heat cream just to boiling.<br>Place pot on top of pot of hot water.<br>Add chocolate.<br>Blend until smooth.<br>Add butter and blend until incorporated well.<br>Line a pan with plastic or use silicone pan.<br>Pour chocolate into that pan and refrigerate until firm enough to handle -- about 3 hours.<br>Invert on a cutting board.<br>Remove plastic if used.<br>Cut into equal pieces to quantity for this recipe.<br>Roll into balls (ovals if eggs for easter) and then roll in chosen coating.<br>Coating can be:.<br>Cocoa, pretty sugar, nuts, chopped fruit, coconut, etc.<br>(NEVER powdered sugar as it will \"melt\" and be ugly).<br>If amaretto or gran marnier added 1/4 cup and reduce equal amount of cream.<br>Freeze these prior to rolling.","url":"https://recipe.bluelayer.org/recipe/37040/my-truffles"},{"id":"37028","title":"Chocolate Smoothie","ingredients":"water, bottled, generic<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients into blender and hit the \"Liquify\" button.When it looks ready,pour and serve.","url":"https://recipe.bluelayer.org/recipe/37028/chocolate-smoothie"},{"id":"37017","title":"Brown Rice Crispy Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, olive, salad or cooking<br>honey<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 425 degrees.<br>Lightly coat a 3x9x2 pan with oil, set aside.<br>Spread puffed rice out on a sheet pan and bake at 425 for 4 minutes.<br>Mix together marshmallows, oil, and honey and microwave for 30 seconds, stir and microwave for another 30 seconds until marshmallows have melted down.<br>Cool marshmallows slightly and mix with the puffed rice / M&amp;M mixture.<br>Spread mixture and press into oiled pan.<br>Refrigerate for 25 minutes to cool completely and cut into squares.","url":"https://recipe.bluelayer.org/recipe/37017/brown-rice-crispy-bars"},{"id":"36992","title":"Toffee Almond Crunch","ingredients":"sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>shortening, vegetable, household, composite","directions":"Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.<br>In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.<br>Stir in butter.<br>Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 to 310 (hard crack stage), about 20 minutes.<br>(Once temperature reaches 220 things move quickly, so watch very carefully!)<br>Remove from heat.<br>Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.<br>Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.<br>Cool candy completely in pan on wire rack.<br>Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.<br>Remove from heat; cool slightly.<br>Lift out candy, in one piece, and place on cutting board.<br>With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.<br>Let stand until chocolate has set, about 1 hour.<br>Use sharp knife to help break hardened candy into pieces.<br>Layer between waxed paper in an airtight container.","url":"https://recipe.bluelayer.org/recipe/36992/toffee-almond-crunch"},{"id":"36990","title":"Chocolate Caramels - Anne of Green Gables","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>milk, canned, condensed, sweetened<br>syrups, corn, light<br>sugars, brown","directions":"You Will Need:.<br>8 x 8 baking pan.<br>measuring cups.<br>measuring spoons.<br>large heavy saucepan.<br>wooden spoon.<br>cooling rack.<br>knife.<br>patience.<br>Grease the inside of the baking pan.<br>Put the butter, chocolate, sweetened condensed milk, corn syrup, and brown sugar into the large heavy sauce pan.<br>Mix with the wooden spoon.<br>Place the saucepan over medium heat and let the mixture come to a boil.<br>Let the chocolate melt completely.<br>Turn the heat down to medium low and cook the mixture for 30 minutes.<br>It should boil gently during this time.<br>With the wooden spoon, stir the mixture constantly the whole time.<br>It's important to stir constantly because candy burns easily.<br>When it's cooked the candy will be very thick.<br>Pour it into the square baking pan and set it on the cooling rack.<br>Let the candy cool completely - about 1 1/2 hours - then cut it into 3/4 inch squares.<br>This recipe requires lots of patience during the cooking time, but it's well worth it.","url":"https://recipe.bluelayer.org/recipe/36990/chocolate-caramels-anne-of-green-gables"},{"id":"36978","title":"Dark Chocolate Chunk Quinoa Granola Bars","ingredients":"oats<br>quinoa, uncooked<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>sugars, brown<br>vanilla extract<br>salt, table<br>dates, deglet noor<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 F. Butter an 8 x 12 inch glass baking dish (or a similar size) and line it with parchment paper.<br>Combine the oats, quinoa, almonds, and coconut together on an unlined baking pan and bake for 12 minutes, or until lightly browned, stirring every 4 minutes.<br>Transfer the mixture to a mixing bowl and stir in the wheat germ.<br>Reduce the oven temperature to 300 F.<br>Place the oil, honey, brown sugar, vanilla, and salt in a small saucepan and heat over medium heat.<br>Bring to a boil (the mixture will start foaming).<br>Once boiling, cook for 60 seconds, stirring constantly.<br>Pour the syrup over the toasted oatmeal mixture.<br>Add the dates and Craisins and stir well.<br>Stir in the dark chocolate chunks.<br>Because the mixture is so warm, you will find some of the chocolate melting.<br>Pour the mixture into the prepared pan and gently, but firmly press the mixture evenly into the pan using your fingers.<br>Bake for 20 minutes, or until the granola is a light golden brown color.<br>Remove from oven.<br>Cool for at least 2 to 3 hours before removing from the pan and cutting into squares.<br>Store in an airtight container at room temperature!<br>Notes: 1.<br>Make sure that your oats are certified gluten-free.<br>These do contain honey.<br>Ive seen some vegans eat honey, others dont, so keep that in mind!<br>I havent tried to sub the honey with agave, but if you do, please let me know the results!","url":"https://recipe.bluelayer.org/recipe/36978/dark-chocolate-chunk-quinoa-granola-bars"},{"id":"36972","title":"White Chocolate Tartlets with Strawberry Coulis","ingredients":"nuts, almonds<br>nuts, almonds<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>vanilla extract<br>strawberries, raw<br>water, bottled, generic<br>sugars, granulated<br>lemon juice, raw","directions":"Preheat oven to 350F.<br>Grind biscotti and almonds in processor until finely ground.<br>Add butter and process until well blended.<br>Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each).<br>Press mixture onto bottoms and up sides of pans.<br>Bake until crusts are golden brown, about 15 minutes.<br>Transfer pans to racks; cool completely.<br>Bring 1/2 cup whipping cream to boil in heavy medium saucepan.<br>Remove from heat.<br>Add chopped white chocolate and stir until melted and smooth.<br>Cool mixture to room temperature.<br>Using electric mixer, beat cream cheese in large bowl until smooth.<br>Gradually add white chocolate mixture and beat until well blended.<br>Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form.<br>Fold into cream cheese mixture in 2 additions.<br>Divide filling among prepared tartlet crusts (about 1/2 filing for each).<br>Refrigerate at least 2 hours.<br>Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender.<br>Puree until smooth.<br>Cover and refrigerate until cold, at least 2 hours.<br>(Tartlets and coulis can be prepared 1 day ahead.<br>Keep refrigerated.)<br>Remove tartlets from pans.<br>Place 1 tartlet on each of 8 plates.<br>Spoon strawberry coulis alongside and serve.","url":"https://recipe.bluelayer.org/recipe/36972/white-chocolate-tartlets-with-strawberry-coulis"},{"id":"36971","title":"Turtles Squares","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>milk, canned, condensed, sweetened<br>nuts, pecans","directions":"Melt the butter with the chocolate crumbs, press into a 13 x 9 inch buttered pan.<br>Sprinkle with coconut, then half the chocolate chips and caramels.<br>Pour the Sweetened Condensed milk over then sprinkle with nuts.<br>Bake in a preheated 350F oven for 30 minutes.<br>Cool.<br>Melt the remaining 5 oz.<br>chocolate in a double boiler then pour over the squares.<br>Cut into bars once cool.<br>Add a pecan half on each square if you wish.<br>Makes 24 squares.<br>Simply Delicious Cooking Ron Kalenuik.","url":"https://recipe.bluelayer.org/recipe/36971/turtles-squares"},{"id":"36967","title":"Icebergs - White Chocolate and Noodle Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>noodles, egg, dry, unenriched","directions":"Line chilled cookie sheets with wax or parchment paper.<br>Set aside.<br>Melt chocolate in a large heavy pot over LOW heat, stir frequently until chocolate melts.<br>Remove from heat and gently stir in nuts and noodles.<br>Drop mixture onto cookie sheets to look like little icebergs!<br>Refrigerate until needed.<br>Store in an airtight container, these will keep for about 2 weeks, if they last that long!","url":"https://recipe.bluelayer.org/recipe/36967/icebergs-white-chocolate-and-noodle-cookies"},{"id":"36941","title":"Chocolate Party Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"In a large bowl, combine cereal, pretzels (broken into bite-sized pieces), and cashews (also broken into pieces).<br>Set aside.<br>Over a double broiler, or on very low heat, carefully melt chocolate chips and oil in a medium saucepan.<br>Once smooth, remove from heat.<br>Pour melted chocolate into cereal mixture.<br>Mix until evenly coated.<br>Spread out on waxed-paper lined baking sheets.<br>Let cool in freezer or fridge until chocolate has hardened.<br>Break into chunks, and serve.","url":"https://recipe.bluelayer.org/recipe/36941/chocolate-party-snack-mix"},{"id":"36939","title":"Granola Bars","ingredients":"oats<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>honey<br>butter, without salt<br>sugars, brown<br>vanilla extract<br>salt, table<br>raisins, seeded<br>mini semi-sweet chocolate baking chips,<br>mini semi-sweet chocolate baking chips,","directions":"Prepare Oven and Pan:.<br>Heat oven to 350 degrees F (177 degrees C).<br>Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil.<br>Then lightly oil or spray with cooking spray.<br>Toast Oats and Nuts:.<br>Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted.<br>Transfer to a large bowl.<br>Prepare Granola Bars:.<br>Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat.<br>Cook, stirring occasionally until butter melts and the sugar completely dissolves.<br>Pour butter mixture in to bowl with toasted oats and almonds.<br>Mix well.<br>Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips.<br>Stir to combine.<br>(The chocolate chips will most likely melt a little.<br>This is fine, they turn into glue and help to hold the bars together).<br>Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan.<br>(Press hard here, this way the bars will stay together once cooled and cut We press for about one minute to be extra safe).<br>Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top.<br>Cover then refrigerate at least 2 hours.<br>Remove block of granola mixture from pan then peel away aluminum foil.<br>Cut into 12 bars.<br>Store bars in an airtight container for up to one week.<br>For the softest bars, keep at room temperature.<br>For slightly harder bars, store in the fridge.","url":"https://recipe.bluelayer.org/recipe/36939/granola-bars"},{"id":"36923","title":"Oatmeal Toffee Squares","ingredients":"oats<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Pre-heat oven to 450 degrees F.<br>Grease 15x10 jelly roll pan.<br>Combine first six ingredients and mix well.<br>Firmly press into greased pan.<br>Bake 18 minutes or so until bubbly.<br>Remove from oven and sprinkle evenly w/ choc chips.<br>Let stand for 10 minutes.<br>Spread chcolate over toffee.<br>Sprinkle w/ nuts.<br>Cool completely.<br>Cut into squares.<br>Store covered tightly.","url":"https://recipe.bluelayer.org/recipe/36923/oatmeal-toffee-squares"},{"id":"36915","title":"Buttercrunch Toffee","ingredients":"nuts, almonds<br>sugars, brown<br>water, bottled, generic<br>butter, without salt<br>vanilla extract<br>leavening agents, baking soda<br>candies, semisweet chocolate","directions":"Preheat oven to 350 degrees F.<br>Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant.<br>Set aside to cool.<br>Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.<br>Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet.<br>Set aside.<br>In a medium-sized, heavy saucepan combine the brown sugar, water and butter.<br>Have the baking soda and vanilla extract ready.<br>Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer.<br>Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.<br>Add the baking soda and vanilla extract and stir to combine.<br>Immediately pour this mixture evenly over the nuts on your baking sheet.<br>Place the chopped chocolate over the hot toffee.<br>After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.<br>Sprinkle the remaining chopped almonds over the melted chocolate.<br>Cool completely and then cut into desired shapes using a sharp knife.<br>Store in an airtight container, at room temperature, for 7 - 10 days.","url":"https://recipe.bluelayer.org/recipe/36915/buttercrunch-toffee"},{"id":"36913","title":"Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"Line two 12-cup mini muffin pans with paper liners; set aside.<br>In a microwave-safe bowl, combine white chocolate and peanut butter.<br>Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.<br>Set aside to cool slightly.<br>Meanwhile, place semisweet chocolate in another microwave-safe bowl.<br>Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.<br>Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixtures into the liners, beginning and ending with chocolate; then sprinkle with peanuts.<br>Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.<br>Bring to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/36913/peanut-butter-cups"},{"id":"36908","title":"Chocolate Peanut Butter Oatmeal Bite","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats","directions":"Add first three ingredients to a small bowl or custard cup.<br>Heat in microwave at 30 second intervals until chocolate is melted.<br>Stir together until well-blended and then add oats.<br>Eat right out of the bowl with a spoon and enjoy your small chocolate indulgence!","url":"https://recipe.bluelayer.org/recipe/36908/chocolate-peanut-butter-oatmeal-bite"},{"id":"36905","title":"Chocolate Torte - No Baking","ingredients":"cream, whipped, cream topping, pressurized<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold.<br>Measure out the butter and chocolate and chop up ready for adding later.<br>Put the cream, sugar and salt in a pan and bring slowly to near boiling stirring constantly.<br>You should see small bubbles at the edges of the pan.<br>Add the butter and chocolate and stir well until melted.<br>Then add any other flavourings if desired (eg ginger etc) (optional).<br>Pour into prepared dish and chill in fridge overnight or until set (at least 7 hours I'd guess).<br>When set torte can be turned carefully onto serving dish where it will sit firm and not ooze.<br>You can then decorate with cream / fruit / drizzled white chocolate (optional).","url":"https://recipe.bluelayer.org/recipe/36905/chocolate-torte-no-baking"},{"id":"36901","title":"Marbled Cashew Bark (Super Easy!)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw","directions":"Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time.<br>Stir until completely melted.<br>Stir 1/2 cup of the cashews into each bowl.<br>Note: Microwaves are so different, so be careful when melting chocolates!<br>Alternately spoon melted chocolates onto wax-paper lined cookie sheet.<br>Swirl chocolates together with knife to create marble swirls.<br>Cool in refrigerator for 1 hour or until firm.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36901/marbled-cashew-bark-super-easy"},{"id":"36899","title":"Chocolate Coconut Fudge","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cheese, parmesan, hard<br>salt, table<br>vanilla extract","directions":"Grease an 8-inch square pan.<br>Slowly add in sugar to softened cream cheese.<br>Combine well with each addition of sugar.<br>Add other ingredients in to mix; blend well.<br>Pour mixture into pan.<br>Refrigerate for several hours before cutting up.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/36899/chocolate-coconut-fudge"},{"id":"36897","title":"Homemade Hot Fudge","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>vanilla extract","directions":"In a large saucepan combine cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate and bring to a gentle boil over medium heat.<br>Stir continuously until the chocolate is melted.<br>Reduce heat to low and cook at gentle boil for 5 minutes, stirring frequently.<br>Remove the saucepan from the heat and stir in butter, vanilla, and remaining chocolate.<br>Continue to stir until youre left with a smooth mixture.<br>Cool slightly before serving.<br>The sauce with thicken is it sits.<br>Store leftover sauce in a microwave safe glass container for up to a week.<br>Reheat sauce for 15-20 seconds in the microwave before serving again.","url":"https://recipe.bluelayer.org/recipe/36897/homemade-hot-fudge"},{"id":"36896","title":"Brown Sugar and Cinnamon Scones","ingredients":"nuts, pecans<br>spices, cinnamon, ground<br>sugars, brown<br>butter, without salt<br>shortening, vegetable, household, composite<br>wheat flour, white, all-purpose, unenriched<br>cream, whipped, cream topping, pressurized<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Work the dough quickly (don't over-mix!)<br>and put the dough wedges into the heated oven as soon as possible.<br>The process from mixing to pulling the finished scones out of the oven shouldn't take more than 15-20 minutes.<br>Scones are best served warm.<br>In order to keep the scones flaky it's important to have all ingredients, work surfaces and tools clean, cold and dry.<br>Adjust oven rack to middle position and heat oven to 350 degrees.<br>Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.<br>Remove nuts and cool.<br>Crush in a zip-lock bag with a rolling pin.<br>Add brown sugar and cinnamon to nuts, combine and place bag in freezer.<br>Cut butter and shortening into 1/4\" chunks on a small plate and place in freezer.<br>Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.<br>Measure and combine butter milk, cream and vanilla and place in refrigerator.<br>Now that everything is prepared it's time to make the scones, work as fast as possible, you need to complete the process without interruption.<br>It shouldn't take more than 15 minutes to get them into the oven from this point.<br>Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.<br>(This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.<br>Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.<br>(do not over-mix or scones will be tough).<br>(Once again, if using the food processor pulse till just combined).<br>Turn dough onto your cold, floured, work board.<br>Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2\" thick).<br>Cut rectangle in half into two 5x5's, then each half into two 2 1/2 x 5's forming four quarters.<br>Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.<br>Bake until scones are lightly brown, 10 to 12 minutes.<br>Place on a wire rack and serve immediately.<br>Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.<br>Possible Additions/Substitutions---------am .<br>Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.<br>Use 1 cup of white chocolate chips, Hershey's cinnamon chips or mini chocolate chips in place of brown sugar/nuts.<br>Replace 1/2 tablespoon of vanilla with nut flavored extract.<br>Use whole milk in place of butter milk and or cream.<br>Use sour cream in place of butter milk.<br>Drizzle icing over cooled scones.","url":"https://recipe.bluelayer.org/recipe/36896/brown-sugar-and-cinnamon-scones"},{"id":"36892","title":"ULTIMATE CHOCOLATE FROSTING","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>butter, without salt<br>sugars, powdered<br>syrups, corn, light","directions":"Melt the chocolate and place it into the mixing bowl.<br>Add the warm water to the chocolate and beat them until combined perfectly.<br>Add butter and sugar.<br>Beat until mixed well.<br>Add corn syrup.<br>The purpose of corn syrup here is to make the frosting looks glossy.<br>Beat until the frosting thicken.<br>Use immediately.<br>This frosting will not remains its glossy look if you store it in the fridge and beat it again.","url":"https://recipe.bluelayer.org/recipe/36892/ultimate-chocolate-frosting"},{"id":"36887","title":"Butter Toffee Recipe","ingredients":"sugars, granulated<br>salt, table<br>water, bottled, generic<br>butter, without salt<br>nuts, almonds<br>nuts, walnuts, english<br>alcoholic beverage, distilled, rum, 80 proof<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Butter a 15x10\" jelly roll pan; set aside.<br>Combine sugar, salt, water and butter in a heavy 3-qt saucepan.<br>Heat to boiling on medium-high heat.<br>Add in 3/4 c. almonds and cook, stirring constantly, to hard crack stage (300-310 degrees).<br>Remove from heat.<br>Stir in remaining 3/4 c. almonds, 1/2 c. walnuts, and rum extract, mixing only sufficient to combine.<br>Very quickly, pour into prepared pan.<br>Spread proportionately.<br>Place chocolate on hot toffee till melted.<br>Spread chocolate proportionately over toffee.<br>Sprinkle with remaining 1/2 c. walnuts.<br>Cold; break into pcs.<br>Makes: 50 pcs","url":"https://recipe.bluelayer.org/recipe/36887/butter-toffee-recipe"},{"id":"36883","title":"Grilled Fruit Salad","ingredients":"pineapple, raw, all varieties<br>apples, raw, with skin<br>raspberries, raw<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat a stovetop grill over medium heat.<br>Arrange pineapple, apple, raspberries, and banana on heated grill surface; cook 5 to 7 minutes.<br>Stir and cook until fruit is heated through, 7 to 8 more minutes.<br>Transfer cooked fruit to a bowl and stir in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/36883/grilled-fruit-salad"},{"id":"36871","title":"Cathedral Window Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth.<br>Remove from heat.<br>Stir in frosting.<br>Fold in marshmallows.<br>Let stand 15 minutes or until mixture is cool enough to handle.<br>Divide mixture in half.<br>Pour mixture onto sheet of plastic wrap, scraping mixture from saucepan.<br>Shape each half into 9x2 inch log.<br>Wrap tightly in waxed paper and refrigerate for 2 hours or until firm.<br>With thin sharp knife, cut each log into 1/2 inch thick slices.","url":"https://recipe.bluelayer.org/recipe/36871/cathedral-window-fudge"},{"id":"36864","title":"White Chocolate Bark","ingredients":"nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper.<br>Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.<br>Place the pistachios in one layer on another sheet pan and bake for 8 minutes.<br>Set aside to cool.<br>Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.<br>(Time it with your watch for accuracy.)<br>Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.<br>Continue to heat and stir in 30-second intervals until the chocolate is just melted.<br>Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>(If you need to heat it a little more, place it in the microwave for another 15 seconds.)<br>Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.<br>Sprinkle the top evenly with the cooled pistachios, cranberries and apricots.<br>Press the nuts and fruit lightly so they will set in the chocolate.<br>Set aside for at least 2 hours until firm or refrigerate for 20 minutes.<br>Cut or break the bark in 16 pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/36864/white-chocolate-bark"},{"id":"36862","title":"Sea-Salted Smoky Almond Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>salt, table","directions":"Line 8\" baking pan with wax paper.<br>Microwave chocolate in uncovered, microwave-safe bowl on HIGH(100%)power for 1 minute; STIR.<br>The sections may retain some of their original shape.<br>If necessary, microwave at additional 10-15 second intervals, stirring just until smooth.<br>Stir in 1/4 cup almonds.<br>Pour into prepared baking pan.<br>Sprinkle with remaining almonds.<br>Tap pan several times to spread chocolate &amp; settle nuts.<br>Sprinkle with sea salt.<br>Refrigerate for about 1 hour or until firm.<br>Break into pieces.<br>Store in air-tight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/36862/sea-salted-smoky-almond-chocolate-bark"},{"id":"36856","title":"Moms Crazy Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>vinegar, distilled<br>vanilla extract<br>oil, canola<br>water, bottled, generic<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prepare a medium heat fire (a 4-second fire) in a wood-fired oven or cooker, or prepare a campfire grill for cooking over indirect heat.<br>Sift the flour, cocoa powder, sugar, baking soda, and salt into a greased 8-inch-square cake pan.<br>Make three wells in the dry ingredients.<br>Pour the vinegar into one, the vanilla into another, and the oil into the third.<br>Pour the water over all and stir until smooth.<br>Level out the surface and cover with aluminum foil.<br>Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.<br>Set aside to cool.<br>To make the frosting, stir the sugar and cocoa powder together in a bowl.<br>Beat in the butter and vanilla until smooth.<br>Stir in just enough milk to make the frosting soft and spreadable.<br>Spread over the cake and let set for 30 minutes before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/36856/moms-crazy-chocolate-cake"},{"id":"36850","title":"Blueberry and White Chocolate Cheese Pie","ingredients":"nuts, hazelnuts or filberts<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>cream, sour, cultured<br>blueberries, raw<br>sugars, granulated","directions":"Line bottom of a 9-inch tart pan with parchment paper.<br>Mix crust ingredients and press into pan bottom and slightly up the sides.<br>Chill.<br>Melt white chocolate in double boiler over hot but not boiling water.<br>Stir constantly.<br>In a separate bowl, whip cream cheese for 3 minutes.<br>Add the melted white chocolate; beat for another minute.<br>Add sour cream; beat until very smooth.<br>Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center.<br>Fill entire crust; chill until firm.<br>For the topping: Rinse fresh blueberries and toss with the 1/4 cup sugar.<br>Heap the blueberries on top of the filling.<br>Garnish with lemon zest and white chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/36850/blueberry-and-white-chocolate-cheese-pie"},{"id":"36846","title":"Chocolate, Peanut Butter and Marshmallows","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.<br>Add marshmallows and mix.<br>Pour in a greased 8inch pan and put in fridge for about 2 hours.<br>If you need this quick, put in freezer for about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/36846/chocolate-peanut-butter-and-marshmallows"},{"id":"36827","title":"Cherry Chocolate Chip Baked Oatmeal","ingredients":"oats<br>leavening agents, baking soda<br>salt, table<br>cherries, sweet, raw<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Spray an 8 x 8 baking dish with cooking spray; set aside.<br>In a bowl add oats, baking soda and salt.<br>Mix together.<br>Pour into prepared baking dish.<br>Top with cherries.<br>In a separate bowl, add almond milk, vanilla extract, maple syrup and coconut oil; whisk together until combined.<br>Slowly pour over the oat and cherry mixture.<br>Sprinkle with chocolate chips.<br>Bake for 30-35 minutes or until lightly brown on top and oatmeal is set.","url":"https://recipe.bluelayer.org/recipe/36827/cherry-chocolate-chip-baked-oatmeal"},{"id":"36807","title":"Trois Freres","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts","directions":"On parchment, drop a small disk about 1/2-inch diameter of chocolate.<br>Place 3 hazelnuts on the disk and let set.<br>Repeat this until you have about 30 pieces.<br>Dip the pieces after they have set in the chocolate to coat.<br>Let dry.","url":"https://recipe.bluelayer.org/recipe/36807/trois-freres"},{"id":"36777","title":"Vegan Chocolate Sorbet","ingredients":"water, bottled, generic<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat water and agave, stirring until agave is dissolved.<br>Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.<br>Blend mixture in a Vita-Mix (or other high speed blender).<br>Cool mixture in freezer for 1 hour.<br>Add to your ice cream maker, following directions per your machine.<br>Serve.<br>Makes about 1 quart.","url":"https://recipe.bluelayer.org/recipe/36777/vegan-chocolate-sorbet"},{"id":"36772","title":"Faux Cinnamon Bun","ingredients":"oats<br>beverages, almond milk, unsweetened, shelf stable<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>nuts, pecans<br>sugars, brown<br>spices, cinnamon, ground<br>yogurt, greek, plain, nonfat<br>sugars, powdered","directions":"Preheat oven to 375 degrees F. Generously spray 2 ramekins with baking spray.<br>In a medium bowl, stir together oats, almond milk, applesauce, pecans, brown sugar, and cinnamon.<br>Scoop even portions into each ramekin.<br>Bake for 15-20 minutes, then remove from oven and allow to cool for 5 minutes.<br>Turn over each ramekin to gently remove each bun.<br>For the frosting, use a handheld mixer to whip powdered sugar into Greek yogurt in a small mixing bowl.<br>Spoon frosting over buns and sprinkle with additional ground cinnamon.<br>Nutrition info per 1 bun with topping: 349 calories, 10 g fat, 13 g protein, 49 g carbohydrates, 6 g fiber<br>Adapted from Baked Oatmeal by Chocolate Covered Katie.","url":"https://recipe.bluelayer.org/recipe/36772/faux-cinnamon-bun"},{"id":"36770","title":"Chocolate Ginger Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>salt, table<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>spices, ginger, ground","directions":"In a small bowl, mix together flour, cornstarch and salt.<br>In a large bowl, beat together butter and sugar until light and fluffy.<br>Add flour mixture, beating just until smooth.<br>Stir in chocolate chips and candied ginger.<br>Spread batter in prepared pan, smoothing top.<br>Bake at 350 for 40-50 minutes.<br>Let cool completely.<br>Cut into 36 bars.<br>Bars can be frozen.","url":"https://recipe.bluelayer.org/recipe/36770/chocolate-ginger-shortbread"},{"id":"36769","title":"Ultimate Chocolate Oat Balls","ingredients":"oats<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>spices, cinnamon, ground<br>vanilla extract","directions":"Mix together all ingredients in a large bowl.<br>Roll into balls.<br>Refrigerate.<br>Inspired by The Cilantropist.","url":"https://recipe.bluelayer.org/recipe/36769/ultimate-chocolate-oat-balls"},{"id":"36768","title":"Almond Butter - Chocolate Sauce/Shell","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Place almond butter, chocolate chips and salt into a small microwave-safe bowl.<br>Microwave for 30 seconds, remove and stir.<br>Repeat until chocolate chips are melted, and mixture is smooth.<br>Pour over ice cream or your choice of dessert.","url":"https://recipe.bluelayer.org/recipe/36768/almond-butter-chocolate-sauce-shell"},{"id":"36767","title":"10-Minute Vegan Brownies","ingredients":"oil, canola<br>spartan, real semi-sweet chocolate baking chips,<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>tofu, raw, regular, prepared with calcium sulfate<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat the oven to 350 degrees.<br>Lightly oil a 6x9 baking pan and set aside.<br>Combine oil and chocolate chips in a sauce pan over low heat and gently stir until melted.<br>I did this step in the microwave, heating the chocolate and oil in two 30 second increments, and then another 10 seconds, stirring in between each time until melted.<br>In a separate bowl combine the apple sauce OR silken tofu, sugar and vanilla.<br>Whip this with a whisk or use a stand mixer to get the wet ingredients really combined well.<br>Add the melted chocolate to the apple sauce (or tofu) mixture.<br>Next add the flour and baking soda to the chocolate, and stir gently to combine.<br>Don't over mix.<br>Over mixing can make the brownies really dense and heavy.<br>Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes (Mine were perfect at 25).<br>Do not slice the brownies until they have cooled.","url":"https://recipe.bluelayer.org/recipe/36767/10-minute-vegan-brownies"},{"id":"36765","title":"Island Coconut Lime Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, cashew nuts, raw<br>papayas, raw<br>pineapple, raw, all varieties<br>bananas, raw<br>lime juice, raw","directions":"Melt the white chocolate in a double boiler or microwave (in about 30 second intervals to prevent burning).<br>Set aside and let cool for about 1-2 minutes.<br>Lay parchment paper on a baking sheet.<br>Mix half of all of the remaining ingredients into the chocolate, and pour on the parchment paper.<br>Quickly top with remaining fruit, nuts and coconut, then place in the refrigerator for at least 20 minutes.<br>When ready to serve, break apart with hands.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36765/island-coconut-lime-chocolate-bark"},{"id":"36764","title":"Chocolate Decorating Ideas","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"There are a lot of little tricks to handling chocolate.<br>I like to work on a marble surface because the marble is generally cold, which helps the chocolate set.<br>I also keep my chocolate in a glass bowl, which retains heat well and holds the temper longer.<br>One of the most useful things you can use when working with chocolate is acetate (plastic from the florist).<br>It can be found in most art shops.<br>To make dark and white chocolate cigarettes: Use a cake comb to create alternating stripes of white and dark chocolate.<br>You can buy one at most cake decorating supply stores.<br>Spread some white chocolate on a sheet of acetate in a very thin layer, about 1/16-inch.<br>Draw the comb through the chocolate to create alternating lines.<br>Return the excess chocolate to the bowl.<br>When the chocolate stripes are firm but not hard, use an offset spatula to spread a 1/8-inch-thick layer of dark chocolate over the white chocolate.<br>When the chocolate sets but is not firm, use a pastry triangle to create the cigarettes.<br>Start about 11/2 inches from an edge and push the chocolate into a roll (it will form naturally).<br>Apply even pressure.<br>To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch.<br>Use the pastry triangle to create fans by pushing the triangle through the chocolate in an arc.<br>Use your finger to hold down one side as you push the chocolate toward the other.","url":"https://recipe.bluelayer.org/recipe/36764/chocolate-decorating-ideas"},{"id":"36747","title":"Coney Island Fudge","ingredients":"cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate<br>sugars, granulated<br>salt, table<br>butter, without salt<br>vanilla extract<br>nuts, pecans","directions":"Combine the cream, chocolate, and sugar in a heavy saucepan over low heat.<br>Cook, stirring constantly, until the chocolate melts and the mixture is smooth.<br>Add the salt and let the mixture come to a boil.<br>Turn down the heat to very low and cook without stirring until the mixture reaches the soft-ball stage, 236F on candy thermometer.<br>Remove the pan from the heat.<br>Add the butter and vanilla, but do not stir.<br>Let the mixture cool until lukewarm (110F).<br>Then beat the fudge with a wooden spoon until creamy.<br>Add the nuts and mix well.<br>Transfer the fudge to a buttered 8-inch-square baking pan.<br>Cover and chill.<br>When firm, cut into small squares.","url":"https://recipe.bluelayer.org/recipe/36747/coney-island-fudge"},{"id":"36741","title":"Orange Chocolate Meltaways","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>orange juice, raw<br>shortening, vegetable, household, composite<br>orange juice, raw<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place chocolate chips in bowl.set aside.<br>Bring cream and orange peel to gentle boil.immediately pour over chips.let stand for 1 minute.<br>Whisk until smooth, add extract.<br>Cover and chill 35 minutes or until mixture begins to thicken.<br>Beat for 10-15 seconds or just until mixture lightens in color.<br>DO NOT OVERBEAT!<br>Gently shape into balls, roll half of the balls in pecans.<br>In a microwave or double boiler.<br>Melt chocolate for coating and shortening.<br>Dip remaining balls in chocolate.","url":"https://recipe.bluelayer.org/recipe/36741/orange-chocolate-meltaways"},{"id":"36737","title":"Almond Joy Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>snacks, popcorn, air-popped (unsalted)<br>nuts, almonds<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spread coconut on a baking sheet and place in a 400 degrees F oven for 10 minutes.<br>Stir occasionally so the coconut does not burn.<br>Cool on pan.<br>In a large bowl, combine the popcorn, Almond Joy bars, toasted coconut and almonds.<br>Pour the melted white chocolate over the popcorn and toss to coat.<br>Spread on a large baking sheet that has been lined with wax paper.<br>Sprinkle with the Almond Joy pieces.<br>Place in the refrigerator to set up quickly.<br>Break the popcorn into large chunks.<br>Drizzle with the melted dark chocolate and let set again.<br>Store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/36737/almond-joy-popcorn"},{"id":"36719","title":"Christmas Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>cranberries, dried, sweetened<br>salt, table","directions":"In a small saucepan over very low heat, melt chocolate.<br>Pour chocolate into a parchment paper lined 8x8 Pyrex baking dish.<br>Sprinkle pistachios and cranberries over chocolate.<br>Using a metal spatula, spread the mixture evenly back and forth to around 1/2 inch thickness.<br>Sprinkle salt over bark.<br>Allow to sit out until set, 1-2 hours.<br>Cut into 16 squares and serve.","url":"https://recipe.bluelayer.org/recipe/36719/christmas-chocolate-bark"},{"id":"36715","title":"Chocolate Chip Spelt Cookies (Vegan)","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F degrees.<br>Coat cookie sheets with cooking spray or line them with parchment paper.<br>Place peanut butter in a microwave-safe bowl.<br>Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.<br>In large bowl add flour, baking soda, and salt.<br>Add peanut butter, maple syrup, and vanilla and stir until blended.<br>Fold in the chocolate chips.<br>Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie.<br>Flatten slightly.<br>Bake 15-17 minutes, or until golden brown.<br>Cool for about 5 minutes on the cookie sheet.<br>Transfer to a wire rack and allow them to cool completely.","url":"https://recipe.bluelayer.org/recipe/36715/chocolate-chip-spelt-cookies-vegan"},{"id":"36707","title":"Shortbread Hearts","ingredients":"sugars, granulated<br>cornstarch<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>jams and preserves, apricot<br>candies, semisweet chocolate","directions":"Sift dry ingredients together.<br>add melter butter.<br>Kneed slightly and roll on a lightly floured surface.<br>cup dough with a cutter.<br>Bake at 350 for 10 minutes or until set, shortbread should not brown.<br>remove from cookie sheets and allow to cool completely.<br>Dab one hart with respberry jam, then sandwich with another heart.<br>Dip one half into melted chocolate or drizzle over the top.<br>chill.","url":"https://recipe.bluelayer.org/recipe/36707/shortbread-hearts"},{"id":"36703","title":"Homemade Chewy Granola Bars","ingredients":"oats<br>sugars, brown<br>wheat germ, crude<br>butter, without salt<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix the oatmeal, brown sugar and wheat germ together.<br>In a separate bowl, combine butter, peanut butter, syrup, and honey.<br>Then add to oatmeal mixture.<br>Add any or all of the optional items to your liking.<br>Mix well, press well into a greased 9x13 pan and bake at 350 for 20 min., or until golden brown.<br>Let cool for 10 minutes and then cut into bars.<br>*you can replace 1 cup of the oatmeal with 1/4 cup flax seed, 1/4 cup sesame seed, 1/4 cup sunflower seeds and 1/4 cup bran, or any combination!<br>).","url":"https://recipe.bluelayer.org/recipe/36703/homemade-chewy-granola-bars"},{"id":"36693","title":"Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking<br>peanut butter, smooth style, without salt","directions":"Coat a small cup muffin tin with cooking spray.<br>In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes.<br>Pour about a tablespoon of the chocolate mixture into each muffin cup.<br>Melt peanut butter in microwave, 30 to 40 seconds.<br>Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup.<br>Top with another tablespoon of chocolate.<br>Chill in refrigerator 30 minutes, until set.","url":"https://recipe.bluelayer.org/recipe/36693/peanut-butter-cups"},{"id":"36691","title":"Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in a small saucepan.<br>Heat over low heat, stirring constantly, until mixture boils.<br>Boil gently, stirring constantly, for one minute.<br>Pour into serving dishes and chill until thickened.","url":"https://recipe.bluelayer.org/recipe/36691/chocolate-pudding"},{"id":"36687","title":"T-Money GORP Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>nuts, almonds<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>cranberries, dried, sweetened","directions":"Mix all ingredients in Bowl.<br>Package in ziplock bags.<br>Good for a week or possibly more.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/36687/t-money-gorp-snack-mix"},{"id":"36682","title":"Chocolate Gianduia Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Fill cocktail shaker with ice.<br>Pour ingredients into the cocktail shaker and shake it up.<br>Strain mix into cold martini glasses.","url":"https://recipe.bluelayer.org/recipe/36682/chocolate-gianduia-martini"},{"id":"36676","title":"Grandma's Christmas Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>peanut butter, smooth style, without salt","directions":"Line a 9 X13 inch pan with foil.<br>Set aside.<br>In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth.<br>Add peanut butter and stir until well mixed.<br>Pour chocolate mixture into pan; cover and chill in refrigerator until hardened.<br>Cut into small squares and serve.","url":"https://recipe.bluelayer.org/recipe/36676/grandmas-christmas-candy"},{"id":"36663","title":"Easy Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>vanilla extract<br>oil, olive, salad or cooking<br>vinegar, distilled","directions":"Sift dry ingredients into a bowl.<br>Add liquid.<br>Mix well.<br>Transfer to 13x9x2 inch pan.<br>Bake at 350F (180C) for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/36663/easy-chocolate-cake"},{"id":"36661","title":"Chocolate-Mint Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>syrups, corn, light<br>cocoa, dry powder, unsweetened<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"Combine the first 3 ingredients in a medium saucepan; bring to a boil.<br>Cook 2 minutes or until sugar dissolves, stirring frequently.Place the cocoa and chocolate in a medium bowl.<br>Pour hot sugar mixture over chocolate mixture; let stand 2 minutes.<br>Stir with a whisk until smooth.<br>Stir in peppermint oil.<br>Cover and chill.Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.<br>Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.","url":"https://recipe.bluelayer.org/recipe/36661/chocolate-mint-sorbet"},{"id":"36639","title":"Chocolate Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Place the chocolate into a medium bowl.<br>Heat the cream in a small sauce pan over medium heat.<br>Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.<br>When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.<br>Stir in the rum if desired.<br>Allow the ganache to cool slightly before pouring over a cake.<br>Start at the center of the cake and work outward.<br>For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.","url":"https://recipe.bluelayer.org/recipe/36639/chocolate-ganache"},{"id":"36637","title":"Melting Cookies","ingredients":"cornstarch<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>sugars, granulated<br>vanilla extract","directions":"Sift the cornstarch, flour, and salt together in a small bowl.<br>In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together.<br>Add the vanilla extract.<br>Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.<br>Preheat the oven to 375 degrees F.<br>Knead the dough briefly on a lightly floured surface.<br>Divide the dough into 10 equal portions.<br>Roll each portion into 1/2-inch diameter ropes.<br>Cut each rope into 2 1/2-inch lengths.<br>Gently roll each length so that the tips are tapered.<br>Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents.<br>Refrigerate for 1/2 hour before baking to prevent spreading.<br>Bake for 10 to 12 minutes in the middle rack of the oven.<br>Cool for 3 minutes.<br>Use a spatula to transfer the cookies directly onto a cooling rack.<br>Dust generously with remaining 1 cup of confectioner's sugar.<br>Use the remaining sugar to dust the cookies again just prior to serving.<br>Cookies can also be half-dipped in melted bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/36637/melting-cookies"},{"id":"36630","title":"Simple Coconut Oil Chocolate Candies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>honey<br>vanilla extract","directions":"Melt the coconut oil and add the honey.<br>Whisk and add the cocoa powder.<br>Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray.<br>Makes 12.<br>Cool for 30 minutes in the fridge or freezer.<br>Note: Time varies depending on how hot the coconut oil was when you started.<br>If the oil is only just reached its melting stage, these will set in as little as 15 minutes.<br>Optional Ingredients.<br>2 Tbsp of maca powder (mix in with the honey).<br>1 tsp orange rind (mix into the chocolate).<br>seeds, nuts or dried fruit (sprinkle into the silicone trays).<br>1/4 cup dried coconut would be amazing... (mix into the chocolate).<br>Recipe copied from www.beyondthepeel.net.","url":"https://recipe.bluelayer.org/recipe/36630/simple-coconut-oil-chocolate-candies"},{"id":"36606","title":"White Trash","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pretzels, soft, unsalted<br>nuts, walnuts, english","directions":"In a double boiler, melt white chocolate and shortening.<br>Stir chocolate mixture until blended and smooth.<br>In the meantime, combine all the cereal and nuts in a very large bowl.<br>Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.<br>Scoop mixture out onto large cookie sheets or jelly roll pans to set.<br>After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/36606/white-trash"},{"id":"36602","title":"Bittersweet Chocolate Sauce","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium saucepan, whisk together the cocoa powder, sugar, corn syrup or agave nectar, and water.<br>Bring to a boil over medium-high heat, whisking occasionally to break up any lumps of cocoa.<br>Once it reaches a full boil, remove from the heat.<br>Add the chocolate and whisk until the chocolate is melted and the sauce is smooth.<br>Serve the sauce warm.<br>This sauce can be stored in the refrigerator for up to 2 weeks.<br>Rewarm before serving.<br>The sauce is even better made a few hours or a day ahead of serving to allow the cocoa to thicken it properly.","url":"https://recipe.bluelayer.org/recipe/36602/bittersweet-chocolate-sauce"},{"id":"36600","title":"Sea Salted Caramel Pretzel Bark","ingredients":"honey<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>nuts, almonds","directions":"Line a pan with aluminum foil or parchment paper and spread pretzels evenly over the bottom (mine didnt overlap, I arranged them next to each other).<br>Now, preheat the oven to 350 F.<br>Melt butter, yogurt, and sugar in a medium saucepan on medium heat.<br>Bring to a boil, and stir continuously until mixture thickens, sticks to the bottom of the pan and forms a smooth caramel.<br>Let it bubble a few minutes more so it is nice and thick.<br>Pour caramel over the pretzels, making sure there is some caramel on all of them.<br>Bake for 5 minutes.<br>Then remove pan from oven, sprinkle chocolate chips over the top and bake another 2 minutes.<br>Then remove the pan from the oven.<br>Spread the chocolate around with a spatula until it is mostly melted and covering most of the pretzels.<br>Then sprinkle everything generously with sea salt and almonds (if desired).<br>Let the pan sit on the counter top for about 5 minutes and then place in the freezer to harden For at least an hour.<br>Break bark into piece with your hands.<br>This is best stored in an airtight bag in the freezer.<br>Take some out and enjoy when the mood strikes.<br>Recipe adapted from Betty Crocker (December 2010 Holiday Cookies).","url":"https://recipe.bluelayer.org/recipe/36600/sea-salted-caramel-pretzel-bark"},{"id":"36599","title":"Chipper Bars Recipe","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>leavening agents, baking soda<br>salt, table<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large bowl, mix oatmeal, flour, brown sugar, butter, soda and salt.<br>Mix till crumbly.<br>Reserve 1 1/2 c. crumb mix; set aside.<br>Press remaining crumbs on bottom of greased 13 x 9 inch pan.<br>In small bowl, stir lowfat milk, and peanut butter.<br>Pour proportionately over crumb fold in pan.<br>Sprinkle with chocolate chips.<br>Put reserved crumb mix on top.<br>Bake for 30 min at 350 degrees.<br>Cold and cut into bars.","url":"https://recipe.bluelayer.org/recipe/36599/chipper-bars-recipe"},{"id":"36594","title":"Chocolate Butterfinger Ice Cream","ingredients":"ice creams, chocolate<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Line a loaf tin with cling wrap, making sure to leave plenty over the sides.<br>Without opening the wrappers, hit the chocolate bars with a meat mallet until they are broken up into quite small pieces.<br>Pour half of one chocolate bar into the bottom of the loaf tin.<br>Put half the vanilla ice cream into the bottom of the loaf tin on top of the chocolate bar pieces.<br>Cover with the other half of the first chocolate bar, then pour 1/3 of the chocolate sauce over the top.<br>Layer half of the chocolate ice cream over top, then add another layer of chocolate bar pieces and chocolate sauce.<br>Repeat the process with the rest of the ice cream, chocolate bar and sauce as done above.<br>Cover with cling wrap and return to the freezer for at least 2-3 hours.<br>Remove from freezer and turn out onto a plate.<br>Serve by cutting into slices.<br>Please note: Cooking time is actually freezing time.","url":"https://recipe.bluelayer.org/recipe/36594/chocolate-butterfinger-ice-cream"},{"id":"36579","title":"Nutty and Fudgy Almond Butter Granola Bars","ingredients":"oats<br>dates, deglet noor<br>nuts, pecans<br>nuts, almonds<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>nuts, almonds","directions":"Preheat oven to 350 F. Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10-15 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.<br>When the oats are done, remove them from the oven, add them into a large mixing bowl and set aside.<br>Line an 8 x 8-inch baking pan with parchment paper.<br>Place dates in a food processor and pulse until a ball is formed.<br>Transfer dates the mixing bowl with the toasted oats, and add the nuts, salt and chocolate chips.<br>Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.<br>Bring honey and almond butter to a boil in a small saucepan over medium heat then pour it over the dry ingredients.<br>Stir everything together quickly so that your chocolate chips melt.<br>Make sure everything is well mixed.<br>Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.<br>Sprinkle some more chocolate chips on top and press them into the bars with the back of a spatula.<br>Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.<br>Remove pan from the freezer, cut into 10 bars and enjoy!<br>Notes: 1.<br>Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.<br>For a vegan option, sub maple syrup for the honey and use vegan chocolate chips 3.<br>Recipe adapted from Minimalist Bakers 5 Ingredient Granola Bars.","url":"https://recipe.bluelayer.org/recipe/36579/nutty-and-fudgy-almond-butter-granola-bars"},{"id":"36567","title":"Unsweetened Baking Chocolate Substitute","ingredients":"cocoa, dry powder, unsweetened<br>butter, without salt","directions":"Melt butter or shortening.<br>(I use microwave).<br>Stir in cocoa until dissolved.<br>Use one batch PER 1 oz.<br>of unsweetened chocolate called for in your recipe.","url":"https://recipe.bluelayer.org/recipe/36567/unsweetened-baking-chocolate-substitute"},{"id":"36566","title":"Mini Strawberry Santas","ingredients":"strawberries, raw<br>cream, fluid, heavy whipping<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cut the hulled-side strawberries so they can stand up on a plate.<br>Slice the tip off each strawberry to make the 'hat'; set aside.<br>Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form.<br>Lift your beater or whisk straight up: the whipped cream will form soft mounds.<br>Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'.<br>Set the 'hat' atop the 'face'.<br>Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'.<br>Place 2 sprinkles on the 'face' for 'eyes'.","url":"https://recipe.bluelayer.org/recipe/36566/mini-strawberry-santas"},{"id":"36548","title":"White Chocolate Tart","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>il villaggio, mascarpone cheese,<br>strawberries, raw","directions":"Preheat oven to 180 C.<br>Put the tennis biscuits into a food processor and process until you reach crumb consistency.<br>Add the melted butter and mix to combine.<br>Pour the crust mixture into a pie dish or tin, and push down to make a base of your desired thickness,<br>Bake at 180 C for about 5 minutes or until base starts to turn light brown.<br>Remove from oven and cool.<br>For the filling:<br>Melt the white chocolate in the top of a double boiler or in the microwave (if you heat it in the microwave, heat for 30 seconds at a time, stirring in between).<br>Once melted mix in the mascarpone cheese.<br>Pour onto your cooled pie crust,<br>Place in the freezer for 20 minutes until it sets hard.<br>Then move it into the fridge until ready to serve.<br>Top with fresh strawberries before serving.","url":"https://recipe.bluelayer.org/recipe/36548/white-chocolate-tart"},{"id":"36544","title":"Vegan Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>sweetener, herbal extract powder from stevia leaf<br>peanut butter, smooth style, without salt","directions":"Coarsely chop chocolate bar into small chunks and place in an oven safe mixing bowl.<br>Carefully melt chocolate with microwave oven on high, stopping and checking every 10 seconds.<br>Add remaining ingredients except peanut butter into the melted chocolate and use a spoon to mix until smooth.<br>Place mini cupcake liners in a mini muffin pan.<br>Spoon approximately 1 1/2 teaspoons of chocolate batter into each muffin cup, making about 10 to 12 cups.<br>Refrigerate the muffin pan until the chocolate is hard, approximately 15 minutes.<br>Microwave natural peanut butter for a few seconds until it is slightly runny.<br>Spoon approximately 1 teaspoon peanut butter into chilled chocolate cups.<br>Refrigerate muffin pan until peanut butter layer is stiff.<br>Spoon the rest of chocolate batter into each muffin cup evenly.<br>Refrigerate the muffin pan until the cups are hard.<br>Serve cold.<br>These cups can be refrigerated in an airtight container at least 1 month.","url":"https://recipe.bluelayer.org/recipe/36544/vegan-peanut-butter-cups"},{"id":"36519","title":"Chocolate Cream Cheese Frosting","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in HIGH, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool.<br>Beat cream cheese and sugar together until light and fluffy.<br>Add melted chocolate, milk and vanilla, beat at low speed until smooth.<br>If necessary, add additional milk 1 tsp at a time for desired speading consistency.<br>Frost cakes, cupcakes or bars; store frosted items covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/36519/chocolate-cream-cheese-frosting"},{"id":"36507","title":"Granola Recipe Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>raspberries, raw<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>butter, without salt<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease one 9x9 inch square pan.<br>In a mixer bowl combine the flour, 1/2 cup shortening and the sugar.<br>Beat at low speed until crumbly.<br>Press mixture into the bottom of the prepared pan.<br>Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.<br>Combine preserves , raisins and chocolate pieces, stirring until blended.<br>Set aside.<br>In a saucepan combine the honey and the butter or margarine.<br>Cook and stir until melted.<br>Stir in the oats, coconuts, almonds and sesame seeds until blended.<br>Spread the raspberry preserve mixture over the hot crust, spoon oat mixture on top, spreading evenly to edges of pan.<br>Bake for an additional 15 to 20 minutes or until lightly browned.<br>Cut into bars to serve.","url":"https://recipe.bluelayer.org/recipe/36507/granola-recipe-bars"},{"id":"36503","title":"Hazelnut White Chocolate Cheesecake Recipe","ingredients":"sugars, granulated<br>water, bottled, generic<br>nuts, hazelnuts or filberts","directions":"THE PRALINE: Grease baking sheet.<br>Combine sugar and water in heavy bottomed saucepan.<br>Heat on high heat with minimum stirring till sugar turns amber.<br>Take off heat.<br>Stir in nuts.<br>Spread on baking sheet.<br>Freeze for 1 hour.<br>Grind finely in cuisinart.<br>CRUST: Combine all ingredients, press in 8\" springform pan.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/36503/hazelnut-white-chocolate-cheesecake-recipe"},{"id":"36501","title":"Rocky Road Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>salt, table<br>candies, marshmallows<br>nuts, walnuts, english","directions":"In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.<br>Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.<br>Let stand until the mixture is at room temperature.<br>Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.<br>Fold in the remaining chocolate chips, marshmallows, and nuts.<br>Frost as desired.","url":"https://recipe.bluelayer.org/recipe/36501/rocky-road-frosting"},{"id":"36481","title":"Honey Chocolate Ice Cream","ingredients":"honey<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>salt, table<br>vanilla extract<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine honey and cocoa powder in a medium sauce pan; stir to incorporate.<br>Add the butter, turn the heat to low on the pan, and continually stir to combine.<br>Turn off the heat once most of the butter has melted and continue stirring until the butter is fully incorporated.<br>Add the cream a little at a time, stirring after each addition, to fully incorporate the chocolate sauce.<br>Add the whole milk; stir to combine.<br>Refrigerate for 2+ hours.<br>Follow the instructions on your model of ice cream maker and enjoy!","url":"https://recipe.bluelayer.org/recipe/36481/honey-chocolate-ice-cream"},{"id":"36469","title":"Obleas - Butter Cookies With Dulce De Leche","ingredients":"butter, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>dulce de leche","directions":"In the bowl of a standing mixer, beat the butter until light and very fluffy.<br>Add the vanilla.<br>Sift together the flour, sugar, and salt.<br>Slowly beat into the butter.<br>The dough should be silky soft, but not sticky; if it sticks, work in a little more flour.<br>Divide the dough into 4 parts and shape into flattened disks.<br>Chill for 1 hour.<br>Preheat the oven to 350F.<br>Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough.<br>(If the dough because sticky at any time, refrigerate it and work on another piece).<br>Chill the dough again.<br>Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet.<br>With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies.<br>Peel away the excess dough, form it into a disk and chill.<br>Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes.<br>Cool on a rack.<br>Roll and bake the remaining dough, including all scraps.<br>When cool, sandwich two cookies together with a layer of dulce de leche.<br>Variations: *Filled cookies may be dipped in melted bittersweet chocolate.<br>Or drizzled with melted chocolate.<br>*Dust the cookies with a little confectioners' sugar or cocoa powder.<br>*Add a pinch of ground cinnamon or ground anise to the dough.<br>*To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe.<br>Canned goat's milk may be found in your market next to the evaporated and condensed milk.","url":"https://recipe.bluelayer.org/recipe/36469/obleas-butter-cookies-with-dulce-de-leche"},{"id":"36459","title":"Mixed-Nut Butter-Crunch Toffee","ingredients":"butter, without salt<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>nuts, macadamia nuts, raw<br>nuts, macadamia nuts, raw<br>water, bottled, generic<br>sugars, granulated<br>syrups, corn, light<br>candies, semisweet chocolate","directions":"Using some of the melted butter, coat a shallow 12 x 10-inch baking sheet and line it with a sheet of parchment paper, allowing some excess paper at both ends.<br>Brush the paper with some more of the melted butter and set the sheet aside on a wire rack.<br>Reserve any remaining melted butter for later.<br>Line two more shallow baking sheets or trays with waxed paper, for holding and chilling the candy once assembled, and set the sheets aside.<br>Cut each unwrapped stick of butter in half and place on a plate next to your work surface, along with a tiny bowl with the premeasured salt and baking soda, an opened bottle of vanilla, and the coarsely chopped macadamia nuts.<br>Place the finely chopped nuts in another bowl.<br>Place a small bowl half full of boiling water next to the stove and insert a pastry brush in the water.<br>Put your candy thermometer within easy reach.<br>Place a medium bowl of ice water close by and, if by accident any hot sugar syrup should touch your skin, dunk the affected area into this bowl.<br>Place a 2 1/2-quart heavy-bottomed saucepan on the stove.<br>Place the water, sugar, and corn syrup in the pan and stir gently to combine.<br>Place the pan over medium-high heat and let the mixture come to a rolling boil.<br>Dont stir anymore.<br>If, while the sugar was dissolving, any sugar crystals jumped to the sides of the pan, use the moistened pastry brush to wash the sides down.<br>Cook the syrup until the color turns very light amber.<br>Reduce the heat and add the butter, one half-stick at a time, stirring very gently with the clean stem end of a wooden spoon.<br>Add the next piece of butter only after each preceding piece has melted and become fully incorporated.<br>When all of the butter has been added and the mixture is well combined, clip the candy thermometer on the side of the pan so the bottom is submerged in the boiling toffee without allowing the mercury tip to touch the bottom of the pan.<br>Raise the heat to medium and boil the mixture until the temperature reads between 295 and 300F.<br>Remove the thermometer from the pan and stand the bottom in the bowl of boiling hot water.<br>Working quickly but carefully, immediately take the pan off the stove and stir in the combined salt and baking soda, vanilla, and coarsely chopped macadamia nuts (in that order).<br>Immediately, pour the candy mixture onto the prepared greased baking sheet and, using a long, buttered metal icing spatula or a table knife, spread the toffee into a thin even layer about 1/3 inch thick (the toffee wont cover the entire pan).<br>Use a buttered blade of a pastry scraper to frequently push the toffee into a rectangular shape as it cools, giving it a straight edge.<br>Let the mixture set for a few minutes, or until it firms up a bit (not too long, however, or the candy will become too hard to cut).<br>Meanwhile, melt the chocolate, stirring constantly, either in a heatproof bowl set in a skillet filled with an inch of very hot but not simmering water over low heat, or in a microwave oven for 1 minute on high, stirring until smooth after heating.<br>As you work with the chocolate, occasionally check the slab of toffee, using the straight edge of your scraper to move it back in line.<br>Once the chocolate is melted, place the bowl next to your work surface.<br>While the toffee mixture is still warm and pliable, use a buttered pastry scraper to score it into 1 1/2-inch squares.<br>Let the candy set until its firmer, about 5 more minutes.<br>Score again through the original cuts, making sure that the candy is in separate squares all the way through to the bottom.<br>If stubborn, reapply butter to your pastry scraper and place the blade in your original cut.<br>Using a heavy mallet, whack the top of the scraper, forcing the blade through any sticky, tough spots.<br>When firm and separate, make sure the toffee pieces are in their original positions and pour the melted chocolate over the top.<br>Using a long metal icing spatula, spread the chocolate evenly over the toffee.<br>(Its fine if the chocolate runs down into the grooves.)<br>Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them gently into the chocolate.<br>Reserve the remaining 1 cup of nuts.<br>Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line.<br>One by one, carefully lift each piece away from the rest and, if there are any bare spots, sprinkle them with the nuts.<br>Place the candy, in a single layer, on the prepared baking sheets and refrigerate the pieces, covered with plastic wrap, to let the chocolate harden, 1 to 2 hours.<br>Once set, place the candy into an airtight tin in layers, separated with waxed paper.<br>Although these candies may be stored at room temperature, to best preserve the freshest flavor, store them in the refrigerator.<br>Nut-Free Butter Crunch<br>For a nut-free version, make the following changes in the original recipe.<br>Instead of using nuts in the toffee, use an equal amount of coarsely chopped salted thin pretzel sticks.<br>Mix 1 1/2 cups each of crushed Nabisco chocolate wafer cookies and Lorna Doone shortbread cookies, and use them to top the melted chocolate.<br>Reduce the salt to 1/4 teaspoon.<br>All other instructions are the same.","url":"https://recipe.bluelayer.org/recipe/36459/mixed-nut-butter-crunch-toffee"},{"id":"36458","title":"Dairy Free and no Cook Chocolate Pudding","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>water, bottled, generic<br>syrup, maple, canadian<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"In a Vita-Mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary.<br>Transfer to bowls and chill form a firmer pudding, or eat it straightaway.<br>Try this with raspberries and fresh mint, or chopped nuts.<br>Serves 4.<br>NOTE: The whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top.<br>To open these coconuts, a cleaver is your best bet.<br>You can use a chefs knife, but if you do, make sure its an old, inexpensive one!<br>Lay the coconut on its side, securing it so that it wont roll Try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!).<br>Holding the knife high, bring it down sharply near the top of the coconut.<br>The knife should sink in about 1/3 of the way, breaking through the inner shell.<br>Quickly set the coconut upright so as not to lose the water to the cutting board.<br>If you didnt succeed in breaking the inner shell, rotate the shell and try the technique again.<br>Drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.<br>The meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer.<br>The firmer meat is best for recipes that call for noodles or pasta squares.<br>Sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use.<br>The best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.<br>Lay the pieces of coconut flat on a cutting board and slice into 1/6 inch strips for dishes that call for coconut noodles.<br>The Raw TruthThe Art of Preparing Living Foods Jeremy A Safron","url":"https://recipe.bluelayer.org/recipe/36458/dairy-free-and-no-cook-chocolate-pudding"},{"id":"36452","title":"Oatmeal Cooked in Milk","ingredients":"salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>oats","directions":"Add salt to milk and water in saucepan; bring to a boil.<br>For FLAKY OATMEAL: Stir in oats.<br>Cook 1 minute for quick oats, stirring occasionally.<br>Cook 5 minutes or longer for old fashioned oats.<br>Cover pan, remove from heat and let stand a few minutes.<br>For CREAMY OATMEAL: Stir in oats.<br>Bring to a boil and cook as above.<br>CHOCOLATE OATMEAL: Use 2 cups chocolate dairy drink in place of milk in above recipe.<br>Cook as directed.","url":"https://recipe.bluelayer.org/recipe/36452/oatmeal-cooked-in-milk"},{"id":"36448","title":"Chocolate Lollapaloozas","ingredients":"oil, corn, peanut, and olive<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate","directions":"Preheat the oven to 325 degrees.<br>Toast the peanuts on a baking sheet in the preheated oven for 1<br>minute.<br>Cool to room temperature.<br>Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.<br>Set aside.<br>Heat the sugar, cream of tartar and water in a 1 1/2-quart saucepan over medium-high heat.<br>When hot, stir with a whisk to dissolve the sugar.<br>Bring to a boil.<br>Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color.<br>Remove the pan from the heat.<br>Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff) to incorporate.<br>One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture.<br>Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks.<br>Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point).<br>Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipoplike shape.<br>Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature.<br>Heat 1-inch of water in the bottom half of a double boiler over medium heat.<br>With the heat on, place the semisweet chocolate in the top half of the double boiler.<br>Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.<br>transfer the melted chocolate to a 1-quart bowl.<br>Place the chopped peanuts on a baking sheet.<br>Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover.<br>Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate.<br>Place the lollipalooza on a baking sheet.<br>Repeat with remaining lollipaloozas.<br>Refrigerate to harden the chocolate.<br>Store in a tightly sealed plastic container in the refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/36448/chocolate-lollapaloozas"},{"id":"36435","title":"Muddy Road Brownies (Rocky Road Without the Walnuts)","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Preheat oven to 350F.<br>In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly.<br>Remove from heat and cool slightly.<br>To the saucepan of chocolate, add the sugar, eggs and vanilla.<br>In a small bowl, stir together the flour and baking soda.<br>Add flour to the chocolate mixture.<br>Stir until combined.<br>Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly.<br>Arrange Hershey Kisses evenly over the brownie batter.<br>Then sprinkle evenly with mini marshmallows.<br>Bake at 350 F for 25-28 minutes.<br>Serve warm but not hot and enjoy!","url":"https://recipe.bluelayer.org/recipe/36435/muddy-road-brownies-rocky-road-without-the-walnuts"},{"id":"36427","title":"Pumpkin Spice Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>pumpkin, raw<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes.<br>Stir in pumpkin puree and pumpkin pie spice until fully incorporated.<br>Pour hot chocolate into 2 mugs.<br>Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.","url":"https://recipe.bluelayer.org/recipe/36427/pumpkin-spice-hot-chocolate"},{"id":"36422","title":"Chocolate Suicide Cake","ingredients":"oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Oil a 13 x 9 inch baking pan, set aside.<br>In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt.<br>Stir in the chocolate chips, set aside.<br>In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth, set aside.<br>In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.<br>Add the oil mixture to the flour mixture, stirring until smooth.<br>Add the melted chocolate, stirring until smooth.<br>Stir in the vinegar.<br>Transfer the batter to the prepared pan and smooth the surface.<br>Bake for 40-45 minutes until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan.<br>Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.","url":"https://recipe.bluelayer.org/recipe/36422/chocolate-suicide-cake"},{"id":"36420","title":"Chocolate-Yogurt Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt chocolate chips in the microwave for 1 minute, stopping at 30 seconds to stir.<br>Combine all ingredients in a food processor or blender and process until combine (you can stir all ingredients together by hand if you so desire).<br>Remove and pour into a serving dish.<br>Dip homemade grahams into the batter and enjoy!","url":"https://recipe.bluelayer.org/recipe/36420/chocolate-yogurt-dip"},{"id":"36417","title":"Chocolate-Caramel Cookie Bars","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>salt, table","directions":"Preheat oven to 350 degrees F.<br>Line a 9-inch-square baking pan with parchment paper, leaving an overhang.<br>Butter the paper.<br>In a mixing bowl, beat 9 T. butter and the brown sugar on medium speed until light and fluffy.<br>Add the flour and 1/4 teaspoons salt, and beat until just combined.<br>Press the dough evenly in the pan and bakc until lightly browned, about 30 minutes.<br>Place the chopped chocolate in another bowl.<br>Heat the sugar and water in a saucepan over medium-high head until it turns amber in color, about 10 minutes.<br>Remove from heat and add 6 T. butter, the cream, and the remaining 1/2 teaspoons salt.<br>Pour the mixture over the chopped chocolate.<br>Let it stand for 2 minutes, then stir to combine and let it stand 10 minutes longer.<br>Pour the chocolate mixture over the crust and refrigerate at least 4 hours or overnight.<br>Lift the parchment paper to remove the whole bar from the pan.<br>Sprinkle with the sea salt, then trim edges and cut into 24 bars.<br>The mixture may be sticky; wipe the knife often while cutting.<br>Can be stored, refrigerated, for up to three days.","url":"https://recipe.bluelayer.org/recipe/36417/chocolate-caramel-cookie-bars"},{"id":"36398","title":"Cherry Chocolate Chip Cookies (Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>cherries, sweet, raw","directions":"Makes about 4 dozen cookies.<br>Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.<br>In a medium bowl, stir together flour, baking soda and salt.<br>Set aside.<br>In a large bowl, cream together margarine and sugars.<br>Add baking powder, oil, water, and vanilla extract.<br>Beat well.<br>Add flour mixture and beat until well combined.<br>Stir in chocolate chips, pecans, and cherries.<br>Form dough into balls and place them on cookie sheet 2 inches apart.<br>Flatten slightly using your fingers.<br>Bake for 79 minutes or until edges begin to brown.<br>Allow cookies to cool on sheet for a couple of minutes and then remove to wire rack to cool completely.<br>Recipe adapted from a recipe for Cherry Chocolate Chippers found in a cookbook I borrowed from the library.","url":"https://recipe.bluelayer.org/recipe/36398/cherry-chocolate-chip-cookies-egg-free"},{"id":"36383","title":"Chocobanana Balls","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>bananas, raw","directions":"Melt margarine and spread in a pan over low heat.<br>Add marshmallows until melted, stirring often.<br>Remove from heat and add cereal.<br>Stir until cereal is completely coated.<br>Spread the mixture into a glass pan.<br>Allow treats to completely cool.<br>Use a heart shaped cookie cutter to cut treats into shapes.<br>Serve and enjoy!<br>These also taste great with peanut butter mixed in or dipped in peanut butter candy melts!","url":"https://recipe.bluelayer.org/recipe/36383/chocobanana-balls"},{"id":"36382","title":"Artusi-Inspired Hot Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized","directions":"In the top of a double boiler, over boiling water, melt chocolate in water.<br>Pour into a blender and whip for 30 seconds (or use an immersion mixer).<br>Return mixture to double boiler and heat to desired temperature.<br>Pour into a large cup and top with unsweetened whipped cream.","url":"https://recipe.bluelayer.org/recipe/36382/artusi-inspired-hot-chocolate"},{"id":"36379","title":"Quick Caramel Apple Fudge","ingredients":"apples, raw, with skin<br>dulce de leche<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>salt, table","directions":"Chop the dried apples into small 1/4 inch pieces and set aside.<br>Place the dulce de leche, white chocolate chips, butter, and salt in a large microwave-safe bowl.<br>Microwave in 1-minute increments, stirring vigorously in between, until the mixture is totally smooth.<br>This will take 36 minutes.<br>Once the liquid fudge is smooth, stir in the chopped dried apples.<br>Place a piece of wax paper in an 8 x 8 inch baking dish.<br>Pour the fudge in the dish and spread evenly with a spatula.<br>Place the fudge in the refrigerator to cool and set for at least 2 hours.<br>Once the fudge is firm enough to cut, lift it out of the baking dish by the edges of the wax paper and cut into squares.<br>Store in an airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/36379/quick-caramel-apple-fudge"},{"id":"36376","title":"Freeze-Easy Chocolate Shake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Let ice cream soften for a few minutes.<br>Place in blender with 1/2 to 1 cup milk (Add the greater amount of milk for a thinner consistency.)<br>Measure in the chocolate syrup.<br>Blend until smooth.<br>Pour into glass and enjoy!","url":"https://recipe.bluelayer.org/recipe/36376/freeze-easy-chocolate-shake"},{"id":"36375","title":"Iced Mocha Coffee","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Freeze coffee into cubes.<br>(I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.<br>).<br>Combine all ingredients in a blender and blend until smooth.<br>Pour into glasses and enjoy!","url":"https://recipe.bluelayer.org/recipe/36375/iced-mocha-coffee"},{"id":"36372","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a microwave-safe bowl, combine chocolates and butter.<br>Microwave on medium-high 1 minute, or until butter melts.<br>Let stand 1 minute.<br>Whisk until chocolate is melted.<br>Let cool slightly.<br>Sift confectioners' sugar, cocoa, and salt into chocolate mixture.<br>Beat with mixer until blended.<br>Add vanilla and milk; beat until combined.<br>With mixer on high speed, beat frosting until smooth.","url":"https://recipe.bluelayer.org/recipe/36372/chocolate-frosting"},{"id":"36356","title":"Black French Baguette.","ingredients":"wheat flours, bread, unenriched<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>honey<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients, except for the chocolate chips, and knead.<br>When it comes together form a ball and put in a bowl.<br>Leave to rise (1st rising).<br>When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces.<br>What?<br>This dough has a lump on its head!<br>Round off the dough and leave to rest for 20 to 30 minutes.<br>You can bake it as one big loaf instead of dividing it, too.<br>With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo).<br>Fold in both sides (bottom photo) and fold in half again.<br>Roll and stretch out the dough.<br>Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising).<br>Let rise until it's 1.5 times the original size.<br>Slash each loaf 3 times.<br>(I dusted the surface with lots of flour so the slashes are easier to see.)<br>Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.<br>Lower the heat to 200C and bake for another 7 minutes.<br>As the bread forms and edge, you can see the chocolate chips peeking out.<br>I formed the dough into thin baguettes, and made an extra effort and slashed them five times.<br>I also have a black French baguette that is made with homemade starter.<br>See","url":"https://recipe.bluelayer.org/recipe/36356/black-french-baguette"},{"id":"36326","title":"No-Nut Trail Mix","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>spartan, real semi-sweet chocolate baking chips,<br>bananas, raw<br>raisins, seeded","directions":"Mix all ingredients together.<br>Makes ~ 1 pound of trail mix.<br>Serving size: 1 ounce.<br>Variations:<br>Add other dried fruit like pineapple, cherries, cranberries, apples.<br>Add low-fat granola, rice chex or cheerios.<br>Add yogurt covered pretzels or chocolate covered rasins.","url":"https://recipe.bluelayer.org/recipe/36326/no-nut-trail-mix"},{"id":"36324","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Line a pan with a 12x8 piece of foil.<br>Melt dark chocolate over a double boiler or microwave on medium until just melted.<br>Using a spatula, evenly spread a thin layer of chocolate close to the edge of the foil.<br>Place in the refrigerator for 30 minutes or until hardened.<br>Repeat with the white chocolate, layering on top of the dark chocolate.<br>Sprinkle with crushed peppermint, lightly pressing into the chocolate.<br>Refrigerate until hardened.<br>Break into pieces and store in the refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/36324/peppermint-bark"},{"id":"36323","title":"White Hot Chocolate (using milk)","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>vanilla extract","directions":"Put about half of milk in a small pot.<br>Add other ingredients and stir often.<br>Bring almost to a boil.<br>Chocolate should be melted.<br>Add remaining milk to pan, and stir for about 30 seconds.<br>Remove from heat.<br>Serve with a dusting of cinnamon and a dusting of fine dark chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/36323/white-hot-chocolate-using-milk"},{"id":"36320","title":"Homemade Fig Bars for the Bike","ingredients":"figs, dried, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, almonds<br>honey<br>seeds, flaxseed<br>oat bran, raw","directions":"Place the first six ingredients in a food processor and pulse just until the batter comes together.<br>Empty the batter onto a sheet of parchment or wax paper sprinkled with oat bran.<br>Press the mixture with your hands until it's even in height all the way around.<br>Roll into a long log.<br>Wrap tightly and let harden overnight in the refrigerator.<br>Slice off pieces and put in a baggy for your bike ride, or wherever your adventures take you!","url":"https://recipe.bluelayer.org/recipe/36320/homemade-fig-bars-for-the-bike"},{"id":"36313","title":"Eggless Banana-Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>egg substitute, powder<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast.<br>Combine skim milk and butter or margarine in a saucepan.<br>Heat over low heat until liquids are warm.<br>Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour.<br>Mix thoroughly.<br>Add enough flour to make a stiff dough.<br>Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes.<br>Place in greased bowl, turning to grease top.<br>Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.<br>Punch dough down.<br>Cover and let rise again, about 45 minutes.<br>Shape into loaf and place in greased 8x4 inch loaf pan.<br>Cover and let rise in warm place until dough fills pan and top of loaf is about 1 inch above top of pan edge, about 30 minutes.<br>Heat oven to 375F (190C).<br>Uncover dough.<br>Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.<br>Immediately remove from pan; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/36313/eggless-banana-chocolate-bread"},{"id":"36304","title":"Frozen Berries with Hot White Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract<br>goji berries, dried","directions":"Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.<br>About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates.<br>Ladle the warm chocolate sauce over the berries and serve.<br>Yield: 8 to 10 servings<br>Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer.<br>When the berries are fully frozen, keep them a plastic bag in the freezer.<br>Larger berries, such as strawberries, do not freeze well.","url":"https://recipe.bluelayer.org/recipe/36304/frozen-berries-with-hot-white-chocolate"},{"id":"36300","title":"Chocolate Orange Truffles","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>orange juice, raw<br>orange juice, raw<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"In a medium saucepan, bring butter and cream to a boil over medium high heat.<br>Remove from heat.<br>Add chocolate, orange liqueur, and orange peel; stir until melted and smooth.<br>Pour truffle mixture into a shallow bowl, or a 9X5 in loaf pan.<br>Chill until firm, about 2 hours.<br>Line 2 baking sheets with waxed paper.<br>Shape chilled truffle mixture by rounded teaspoons into small balls.<br>Place on prepared baking sheets.<br>Chill until firm, about 30 minutes.<br>In the top of a double boiler set over simmering (not boiling) water, heat chocolate and oil, stirring until melted and smooth.<br>Transfer chocolate mixture to a bowl.<br>Cool.<br>Drop truffles into melted chocolate mixture.<br>Using 2 forks, lift out truffles tapping gently on side of bowl to allow excess coating to drip back in bowl.<br>Return truffles to baking sheets lined with waxed paper, and chill until set.","url":"https://recipe.bluelayer.org/recipe/36300/chocolate-orange-truffles"},{"id":"36292","title":"Classic Hot Fudge","ingredients":"cream, fluid, heavy whipping<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, salted<br>vanilla extract","directions":"Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan.<br>Bring to a boil and cook, stirring frequently, for 30 seconds.<br>Remove from the heat and add the chocolate and butter, stirring until melted and smooth.<br>Stir in the vanilla.<br>Serve warm.<br>This sauce can be stored in the refrigerator for up to 2 weeks.<br>Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.","url":"https://recipe.bluelayer.org/recipe/36292/classic-hot-fudge"},{"id":"36283","title":"Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spices, ginger, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>egg, white, raw, fresh<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, ginger, ground<br>nuts, pecans","directions":"Arrange racks in upper and lower thirds of oven and preheat to 375F Line 2 large baking sheets with parchment paper.<br>In food processor, combine oats, both flours, salt, and baking soda and ground ginger.<br>Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.<br>Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.<br>Add egg white and vanilla and beat until smooth, about 1 minute.<br>Add oat mixture and mix at low speed just until incorporated.<br>Stir in chocolate and ginger.<br>Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.<br>Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes.<br>Cool on sheets 3 minutes, then transfer to racks to cool completely.<br>Continue making cookies with remaining dough and cooled sheets.<br>Transportation tips:.<br>To keep them fresh, pack the cookies in covered containers with waxed paper between each layer.<br>If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.","url":"https://recipe.bluelayer.org/recipe/36283/diabetic-oatmeal-cookies-with-chocolate-chunks-and-candied-ginge"},{"id":"36271","title":"Rocky Road Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, canned, condensed, sweetened<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"Line 13x9 inch baking pan with wax paper, extending paper over edges of pan.<br>Melt chocolate chips and butter in heavy saucepan over low heat with sweetened condensed milk.<br>Remove from heat.<br>Combine peanuts and marshmallows in large bowl.<br>Stir in chocolate mixture.<br>Spread in prepared pan.<br>Chill 2 hours or until firm.<br>Remove from pan by lifting edges of wax paper and peel off paper.<br>Cut into squares.<br>Microwave method: Combine chocolate chips, butter, and sweetened condensed milk in 1-quart glass measuring cup.<br>Cook on high for 3 minutes, stirring after 1 1/2 minutes.<br>Stir to melt chips.<br>Let stand 5 minutes.<br>Proceed as above.","url":"https://recipe.bluelayer.org/recipe/36271/rocky-road-candy"},{"id":"36248","title":"White Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Place finely chopped chocolate in small heatproof bowl.<br>Set over warm water on low heat (water should not touch bottom of bowl).<br>Stir very frequently until almost melted.<br>Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.<br>In small saucepan over low heat, heat cream just to a simmer, stirring frequently.<br>Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.<br>Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.<br>Gradually stir in remaining cream.","url":"https://recipe.bluelayer.org/recipe/36248/white-chocolate-ganache"},{"id":"36232","title":"Hot White Chocolate with Ginger","ingredients":"spices, ginger, ground<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine first 3 ingredients in a large sauce pan and cook over medium/high heat until sugar is disolved and the mixture starts to turn a soft golden color.<br>Remove from heat and allow to cool slightly.<br>Whisk in milk and chocolate and return to stove.<br>Stirring frequently, bring heat up to about 180, or until bubbles start to form around the edges but do not boil.<br>Strain out solids and serve.","url":"https://recipe.bluelayer.org/recipe/36232/hot-white-chocolate-with-ginger"},{"id":"36230","title":"Gluten Free, Dairy Free, Sugar Free Chocolate Peanut Butter Pie","ingredients":"nuts, almonds<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>peanut butter, smooth style, without salt<br>cocoa, dry powder, unsweetened<br>honey<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table","directions":"Makes one 9 pie.<br>Cut slices thin, this stuff is rich!<br>For the chocolate crust and peanut butter layer:<br>Lightly grease a 9 pie dish and set aside.<br>In a food processor, add your almond meal, 1/4 cup plus 2 tablespoons cocoa powder, 3 tablespoons maple syrup, 3 tablespoons coconut oil, and 1/2 teaspoon sea salt.<br>Process until all ingredients are combined and a ball forms inside the food processor, about 1 minute.<br>Remove ball from processor and press into your lightly greased pie pan, creating an even layer along the bottom and up around the sides of the pan.<br>Work it around your dish with your fingers until it smooths out all along your pan!<br>If the peanut butter is too hard to spread, you can heat it in the microwave for a few seconds.<br>Pour your 1/2 cup chunky peanut butter into the bottom of the pie crust and smooth it out.<br>Set pie dish in fridge to set up while you make your filling.<br>For the chocolate filling:<br>Clean food processor out and dry well.<br>Into your processor add the cocoa, honey, maple syrup, coconut oil, and sea salt.<br>Process until the ingredients come together and turn into brownie batter like consistency.<br>Remove pie from fridge and pour this filling over the peanut butter.<br>With a rubber spatula, smooth filling out and smack pie dish on the counter a few times to get out any air bubbles.<br>Wrap pie dish really well in plastic wrap and place back into the refrigerator to chill at least 8 hours (or ideally 24 hours).<br>Once chilled, heat up a knife by dunking into a cup filled with hot water.<br>Wipe knife dry and make your cuts.<br>Place knife back into cup with hot water and wipe dry between cuts.<br>Serve cold.<br>Recipe adapted from DeliciouslyOrganic.net","url":"https://recipe.bluelayer.org/recipe/36230/gluten-free-dairy-free-sugar-free-chocolate-peanut-butter-pie"},{"id":"36227","title":"Vegan Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>shortening, vegetable, household, composite<br>soymilk, original and vanilla, unfortified<br>tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 425F Grease a large baking sheet and set it aside.<br>In a large bowl, combine the flour and sugar.<br>Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.<br>In a small bowl, whisk together the soy milk, tofu, and vanilla.<br>Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.<br>Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.<br>With a lightly floured rolling pin, roll the dough into a 7-inch circle.<br>Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.<br>Pierce the top of each with a fork.<br>Bake for 18 to 20 minutes or until the scones are golden brown.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/36227/vegan-chocolate-chip-scones"},{"id":"36225","title":"Popular Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, walnuts, english<br>vanilla extract","directions":"Cook sugar and milk at medium boil, stirring constantly, for 5 minutes.<br>Remove from heat and add remaining ingredients.<br>Beat until thoroughly blended.<br>Pour into buttered 8-inch square pan.<br>Cut when cool.","url":"https://recipe.bluelayer.org/recipe/36225/popular-fudge"},{"id":"36212","title":"White Chocolate Raspberry Brittle","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw","directions":"Line a cookie sheet with parchment paper.<br>Melt the white chocolate in a double boiler.<br>Using a spatula, spread the white chcolate in a 10\" square on the parchment paper.<br>Evenly drizzle the raspberry puree over the white chocolate.<br>Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.<br>Let the brittle sit at room temperature for 2-3 hours or until firm.<br>Cut the brittle into the desired size pieces and remove the parchment paper.<br>Handle carefully as the puree will be slightly sticky.","url":"https://recipe.bluelayer.org/recipe/36212/white-chocolate-raspberry-brittle"},{"id":"36183","title":"Hot Fudge Sauce","ingredients":"sweetener, syrup, agave<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a small saucepan, bring the agave nectar to a boil.<br>Decrease heat to medium and simmer for 2 minutes.<br>Stir in the water.<br>Return to a boil and add the cocoa powder.<br>Decrease the heat to low and simmer for 1 minute, stirring constantly.<br>Add the unsweetened chocolate, butter, and cream and bring back to a boil.<br>Remove the mixture from the heat and stir in the vanilla extract.<br>This sauce can be refrigerated for up to 2 weeks.<br>To serve, warm in a saucepan over low heat, or microwave on medium setting for 1 minute.<br>Stir well and serve.","url":"https://recipe.bluelayer.org/recipe/36183/hot-fudge-sauce"},{"id":"36167","title":"Apricot Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>apricots, dried, sulfured, uncooked<br>nuts, walnuts, english<br>nuts, cashew nuts, raw<br>syrup, maple, canadian<br>sugars, powdered<br>shortening, vegetable, household, composite<br>vanilla extract<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Sift together flour, sugar, cinnamon, baking powder &amp; salt.<br>Stir in the apricots &amp; nuts.<br>Add the syrup.<br>Stir until the mixture forms a thick batter.<br>Spread the batter into a lightly oiled 8\" X 8\" baking pan (it is hard work, but it will cover -- trust me!<br>).<br>Bake at 350F (180C) for 30 to 35 minutes or until the bars test done.<br>Allow to cool slightly, cut into bars.<br>When completely cool, spread with icing &amp; drizzle some melted chocolate over the top if desired.<br>ICING: Cream together sugar &amp; shortening.<br>Add remaining ingredients &amp; beat until smooth.<br>Makes 1/2 cup.","url":"https://recipe.bluelayer.org/recipe/36167/apricot-bars"},{"id":"36158","title":"Gluten-Free Chocolate Chip Protein Cookies","ingredients":"bananas, raw<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>vanilla extract<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>oats<br>salt, table","directions":"Preheat your oven to 350 F and line a cookie sheet with parchment paper.<br>Set aside 2.<br>In a large bowl, combine the mashed banana, peanut butter, coconut sugar and vanilla extract.<br>Mash together with a fork until evenly combined.<br>Add in the Protein Pancake Mix, quick-cooking oats and salt and stir until evenly combined.<br>Your dough will be wet and sticky.<br>Drop the dough by heaping tablespoons onto the prepared pan leaving an inch or two between them.<br>Bake until the tops of the cookies just look baked, about 8-9 minutes.<br>Be careful not to over-bake as they will dry out.<br>Remove from oven.<br>Let them cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.<br>Devour.","url":"https://recipe.bluelayer.org/recipe/36158/gluten-free-chocolate-chip-protein-cookies"},{"id":"36145","title":"Choc Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"use an electric beater to combine peanut butter, butter and icing sugar.<br>stir in coco pops or milo flakes (crushed a little) line 2 baking trays with baking sheets (non stick).<br>roll teaspoonfuls of the mixture into small balls and put on trays then place in fridge to firm (around 1/2 hr).<br>melt choc melts stir in oil.<br>use two forks to dip balls one at a time into chocolate.<br>place on tray.<br>put in fridge to set and store them in fridge til ready to serve.","url":"https://recipe.bluelayer.org/recipe/36145/choc-peanut-butter-balls"},{"id":"36143","title":"Malted Milk Ball Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 150 degrees.<br>Place parchment paper onto cookie sheet (preferably with sides).<br>Sprinkle morsels evenly over parchment paper.<br>Place pan in oven for about 5 minutes to melt morsels.<br>Remove pan and spread morsels evenly over parchment paper with a spatula.<br>Sprinkle malted milk balls over white chocolate.<br>Press candies down slightly.<br>Allow to cool-for quick cool-place pan in the freezer or fridge for about 5 minutes.<br>Break apart into pieces.<br>Makes about 10 snack size baggie servings for gift giving.","url":"https://recipe.bluelayer.org/recipe/36143/malted-milk-ball-bark"},{"id":"36130","title":"Vegan Chocolate Pumpkin Cookies","ingredients":"sugars, granulated<br>pumpkin, raw<br>oil, corn, peanut, and olive<br>seeds, flaxseed<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil water, add to flax meal, stir and let stand for 10 minutes.<br>Mix sugar, pumpkin, oil, vanilla, and flax meal mix.<br>Add flour, baking powder, baking soda, cinnamon and salt.<br>Stir to mix well.<br>Add chocolate chips and stir.<br>Bake at 375 for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/36130/vegan-chocolate-pumpkin-cookies"},{"id":"36127","title":"Dark Chocolate Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>spices, cinnamon, ground","directions":"Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes.<br>Add brown sugar and stir until dissolved, about 1 minute.<br>Stir dark chocolate into milk until melted, 2 to 3 minutes.<br>Remove saucepan from heat and stir cream and cinnamon into milk mixture.","url":"https://recipe.bluelayer.org/recipe/36127/dark-chocolate-hot-cocoa"},{"id":"36126","title":"Granola Bars","ingredients":"oats<br>seeds, sunflower seed kernels, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>oat bran, raw<br>dates, deglet noor<br>nuts, walnuts, english<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>syrups, corn, light<br>honey<br>spices, cinnamon, ground","directions":"In a large mixing bowl combine oats, sunflower kernels, coconut, flax seed meal, oat bran, dates/fruit and nuts.<br>In a small sauce pan, melt margarine over medium-low heat.<br>Add corn syrup, flour, brown sugar, cinnamon and honey; stir to combine.<br>Increase heat to medium and stir occasionally.<br>Meanwhile spray a 13x9 baking pan with non-stick spray.<br>Measure out a sheet of foil large enough to cover pan.<br>Spray foil with non-stick spray and set aside.<br>Cook corn syrup mixture until it comes to a full boil; let boil for one minute.<br>Remove from heat and pour over oat mixture.<br>Stir to combine (mixture will be very stiff).<br>Transfer mixture into prepared pan.<br>Cover with prepared foil and PRESS FIRMLY.<br>You want the mixture to be as compact as possible.<br>I've even used a small cutting board to help press the mixture firmly&amp; evenly (don't be afraid to stand on it!<br>).<br>When mixture is as firm and even as you would like, remove foil&amp; let mixture cool.<br>Cut into bars.<br>Note: Don't be afraid to add, remove and/or substitute ingredients, such as chocolate chips, wheat germ, raisins, anything goes.<br>I'd love to get some other suggestions!","url":"https://recipe.bluelayer.org/recipe/36126/granola-bars"},{"id":"36124","title":"Ganache for Filling Cookies","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small saucepan, combine the cream, butter, and corn syrup.<br>Bring to a simmer over medium heat.<br>Remove from the heat and add the chocolate all at once.<br>Shake the pan to make sure all the chocolate is submerged; let the chocolate melt for about 2 or 3 minutes.<br>Whisk smooth, then scrape into a bowl and cool to room temperature, when the ganache will set and thicken.<br>Use the cooled ganache immediately to sandwich any rolled or drop cookies.","url":"https://recipe.bluelayer.org/recipe/36124/ganache-for-filling-cookies"},{"id":"36121","title":"Trail Mix Cookie Mix","ingredients":"sugars, brown<br>sugars, granulated<br>wheat germ, crude<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"r&gt;Layer ingredients in a wide mouth mason jar, pressing down after each addition.<br>Attach a ribbon with instructions: Empty cookie mix in a large glass bowl.<br>Stir to mix.<br>Add 1/2 cup softened butter, 1 beaten egg, and 1 t.<br>vanilla.<br>Mix well.<br>Roll into walnut sized balls and place on a lightly greased cookie sheet.<br>Bake in a 350 degree oven for 12-14 minutes.<br>You want the edges golden brown.<br>Cool 5 minutes on the cookie sheet, then place on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/36121/trail-mix-cookie-mix"},{"id":"36106","title":"Vickys Blancmange (Vanilla Pudding), Gluten, Dairy, Egg & Soy-Free","ingredients":"cornstarch<br>sugars, granulated<br>vanilla extract<br>salt, table<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the starch, sugar and salt in a bowl.<br>Add a little milk to make a slurry and add the vanilla<br>Heat the remaining milk in a pan until almost boiling<br>Add some of the hot milk to the cornstarch slurry, mix in well then pour it back into the hot pan<br>Bring to the boil whisking constantly and let simmer for a minute all the while whisking<br>Wet your pint mould/smaller moulds with some cold water then pour the milk mixture evenly into each<br>Allow to cool to room temperature then chill in the fridge for 3 hours<br>Run hot water over the outside of your moulds before putting a plate over the top and inverting.<br>Remove the mould and serve with fresh fruit or a sauce<br>You can add any colouring or flavouring to make chocolate pudding, raspberry, strawberry etc<br>You can use any other extract in place of the vanilla such as almond, orange, strawberry etc.<br>You can omit the vanilla and add a tsp of coffee granules to the hot milk.<br>You can add 2tbsp cocoa powder for chocolate flavour.<br>You can use 135g jelly cubes (5oz packet) flavour of your choice mixed with a half pint hot water, let it cool then add a half pint (300mls) evaporated milk, whisk it together so its frothy and let it set for an even easier method!","url":"https://recipe.bluelayer.org/recipe/36106/vickys-blancmange-vanilla-pudding-gluten-dairy-egg-soy-free"},{"id":"36091","title":"White Coconut Rough","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Spread coconut on a tray, and bake at 180C until lightly toasted.<br>You will need to keep checking and giving the tray a shake.<br>Be really careful not to burn it.<br>It can take up to 20 minutes.<br>Melt chocolate in the microwave or in a double boiler.<br>Mix Chocolate and coconut together, and pour onto a plastic sheet, spreading out so it is about 0.5cm thick., and put in the fridge to set.<br>Once it sets, break into pieces, and store it in an airtight container.if it lasts that long!","url":"https://recipe.bluelayer.org/recipe/36091/white-coconut-rough"},{"id":"36084","title":"Vegan Gluten-Free Chocolate Coconut Peanut Truffles!","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt coconut oil on medium heat.<br>Mix in cocoa.<br>When all the lumps are gone, add the syrup.<br>Have peanut butter ready in ab owl and add the cocoa mixture to it.<br>Once well combined, stir in 1 cup shredded coconut.<br>Roll into balls and refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/36084/vegan-gluten-free-chocolate-coconut-peanut-truffles"},{"id":"36079","title":"Hazelnut Buckwheat Shortbread Dipped in Dark Chocolate","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>salt, table<br>spices, cardamom<br>spices, cloves, ground<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, hazelnuts or filberts<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350 degrees F and generously dust your work surface with, buckwheat flour.<br>Lightly grease a cookie sheet and set aside.<br>In a large mixing bowl, using a wooden spoon or an electric mixer, cream the coconut oil and date sugar.<br>Add the 1/8 teaspoon salt, cardamom, cloves, and vanilla.<br>Mix in the buckwheat and hazelnut flours, and water.<br>When the dough is thoroughly combined, turn it out onto your work surface.<br>Liberally dust the rolling pin with buckwheat flour, and roll the dough out to about 1/8 inch thick.<br>Using your favorite cookie cutter, cut out shapes (I like to use a glass dipped in flour as my cookie cutter).<br>With a floured spatula, transfer cookies to the cookie sheet and bake for 20 minutes.<br>Remove from the oven; leave the cookies on the pan to cool.<br>Meanwhile, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate, coconut oil, and a pinch of salt.<br>Whisk thoroughly and remove from the heat.<br>You may dip your cookies in the chocolate, or using a spoon, cover half of each cookie with a spoonful of chocolate.<br>Alternatively, you can drizzle chocolate on the cookies for a lacy look.<br>(You may have leftover chocolate.)<br>Let sit for 1 hour at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/36079/hazelnut-buckwheat-shortbread-dipped-in-dark-chocolate"},{"id":"36075","title":"Brownie Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>nuts, pecans<br>sugars, brown","directions":"r&gt;In a 1 quart or 1 liter jar, layer the ingredients in the order listed.<br>Pack down firmly after each addition.<br>Attach a note with the following instructions: Brownie Mix 1.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Grease an 8x8 inch square pan.<br>In a large bowl, stir together 2 eggs, 2/3 cup oil, and 1 teaspoon vanilla.<br>Stir in the contents of the jar, and mix well.<br>Spread evenly into the prepared pan.<br>Bake for 25 to 30 minutes in preheated oven, or until a toothpick inserted into the brownies comes out clean.<br>Cool, and cut into squares.","url":"https://recipe.bluelayer.org/recipe/36075/brownie-mix"},{"id":"36074","title":"Peanut Butter Cookie Truffles","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, add peanut butter, flour and salt; mix until well combined.<br>Place in the freezer for about 30 minutes.<br>The dough will be soft.<br>Line a baking sheet with parchment paper; set aside.<br>Roll peanut butter dough into 1-tablespoon-sized balls.<br>(Because the dough is still soft, they will not form into perfect balls.)<br>Place on prepared baking sheet.<br>Place the baking sheet in the freezer for about 1 hour (I left mine overnight).<br>In a microwave safe bowl, add chocolate wafers and cook for 30 seconds.<br>Mix and cook for another 30 seconds until chocolate is melted.<br>Be sure to mix the chocolate in between each interval.<br>Be careful not to burn your chocolate.<br>With 2 forks, dip the peanut butter balls into the chocolate.<br>Let excess chocolate drip back into bowl; place truffles back onto baking sheet to cool.<br>I store my truffles in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36074/peanut-butter-cookie-truffles"},{"id":"36073","title":"White Chocolate Ganache Whipped Frosting / Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Have chopped chocolate in a large bowl<br>Heat cream in the microwave or on stovetop just until it comes to.a simmer.Remove from heat.. Pour over chopped chocolate.<br>Let sit 1 minute to melt, then stir until smooth<br>Cool to room temperature, then chill.until.cold.<br>At least 1 hour.<br>When ready to use, beat until light and fluffh<br>Use on cakes , cupcakes, as a filling for cupcales.. Also great on brownies, bars and sandwiched between cookies!","url":"https://recipe.bluelayer.org/recipe/36073/white-chocolate-ganache-whipped-frosting-filling"},{"id":"36065","title":"Chocolate Scrunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>apricots, dried, sulfured, uncooked","directions":"Put the chocolate in a heatproof bowl, place over a pan of simmering water and stir frequently until the chocolate has melted.<br>Fold in the rice bubbles, coconut and fried fruit and mix well.<br>Tip onto a tray covered with a sheet of non stick baking paper and spread with a knife or spatula to a thin even layer.<br>Neaten edges then refrigerate till set.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/36065/chocolate-scrunch"},{"id":"36054","title":"Sweet Nutty Popcorn Treats","ingredients":"snacks, popcorn, air-popped (unsalted)<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>candies, semisweet chocolate<br>vanilla extract<br>nuts, almonds<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly grease a large bowl and place the popcorn in it.<br>In a large saucepan, combine the sugar, corn syrup, and water and cook over medium heat to the soft ball stage, 235 to 238 degrees F on a candy thermometer.<br>Off the heat very carefully, add the butter (it will boil furiously), stir in the chocolate and vanilla.<br>Very carefully, slowly pour the hot chocolate mixture over the corn, stirring to prevent from lumping.<br>Continue stirring until the mixture is cooled and the popcorn is evenly coated.<br>Add the remaining ingredients and stir to combine and coat.<br>Turn out onto a silpat or a greased foil-lined sheet pan.<br>Let cool, then store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/36054/sweet-nutty-popcorn-treats"},{"id":"36053","title":"Florentines (Florentiner)","ingredients":"orange juice, raw<br>cherries, sweet, raw<br>butter, without salt<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>honey<br>nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat oven to 180C.<br>Put butter, sugar, cream and honey in a pot on the stove and cook slowly until just boiling (be careful, otherwise it will burn).<br>Take off the stove and stir in remaining ingredients.<br>Put 1 tsp of the mixture on a baking tray and form a small cookie.<br>Leave a distance of 2cm between each cookie.<br>(or do as I do and use your muffin tray)<br>Bake for 12 to 14 minutes and leave to cool.<br>When cool, melt the chocolate and cover the florentines on the bottom side.<br>Leave to cool.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/36053/florentines-florentiner"},{"id":"36028","title":"Easy Chocolate Sauce Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water.<br>Spread into a 9x9 pan or equivalent.<br>Mix brown sugar and cocoa and spread over batter.<br>Carefully pour the hot water over all.<br>Bake at 350F for approximately 40 minutes.","url":"https://recipe.bluelayer.org/recipe/36028/easy-chocolate-sauce-cake"},{"id":"36027","title":"Hazelnut and Candied Cherry Bark","ingredients":"nuts, hazelnuts or filberts<br>nuts, almonds<br>cherries, sweet, raw<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.<br>Place hazelnuts on ungreased cookie sheet.<br>Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.<br>Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.<br>Cool 10 minutes.<br>Coarsely chop nuts.<br>Meanwhile, line cookie sheet with waxed paper.<br>Place candy coating in microwave safe bowl.<br>Microwave on HIGH for 1 minute.<br>Stir, continue to microwave in 15 second increments until bark can be stirred smooth.<br>Stir in hazelnuts.<br>Spread mixture on waxed paper lined cookie sheet.<br>Sprinkle mixture with red and green cherries; press gently into coating.<br>Sprinkle with chocolate chips; press in gently.<br>Cool 20 minutes or until completely cooled.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36027/hazelnut-and-candied-cherry-bark"},{"id":"36018","title":"Chocolate Fudge Butter Cream Slush","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla","directions":"Melt butter in a small pot.<br>Pour in milk little by little, whisking thoroughly.<br>Whisk in cocoa powder and sugar.Whisk until a bit thick.<br>Pour mixture into a cup and let it cool before freezing it.<br>This should result in a not-so-hard fudge that will melt if you take it out of the freezer, but still thick and runny.<br>The fudge can be cut into squares and eaten just like that or in this case, you let it melt first and then blend it with the vanilla ice cream until smooth and creamy.<br>If it is too creamy or thick, add in a lil' water or blend it with some ice cubes.<br>Great for summer.","url":"https://recipe.bluelayer.org/recipe/36018/chocolate-fudge-butter-cream-slush"},{"id":"36010","title":"Chocolate Peanut Butter Tart","ingredients":"oil, corn, peanut, and olive<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>syrup, maple, canadian","directions":"Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust).<br>Pulse in the salt and baking soda.<br>Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed.<br>Remove dough from food processor and press into a 9 inch tart pan.<br>Bake at 350 for 8 minutes, until fragrant and golden brown.<br>Cool, then fill shell with chocolate pudding.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/36010/chocolate-peanut-butter-tart"},{"id":"36006","title":"Rum Balls","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>alcoholic beverage, distilled, rum, 80 proof<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"IN a medium sized bowl, sift the cocoa powder and the confectioners sugar together and set aside.<br>In a separate bowl, stir the rum and corn syrup together and then add it to the cocoa and sugar, mixing thoroughly.<br>Add the cookie crumbs and the pecans and stir until the mixture holds together well.<br>Roll the dough into 1-inch balls and gently press them into the chocolate sprinkles.<br>Store in an airtight container for 2 days or freeze.","url":"https://recipe.bluelayer.org/recipe/36006/rum-balls"},{"id":"35989","title":"Moroccan Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>sweetener, syrup, agave<br>spices, cinnamon, ground<br>spices, cumin seed<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.<br>Place the chopped chocolate in the bowl of a double boiler.<br>Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes.<br>Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.<br>Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip.<br>Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream.<br>Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/35989/moroccan-chocolate-mousse"},{"id":"35987","title":"Christinas Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>vanilla extract","directions":"In a heavy saucepan, over low heat, melt the chocolate chips with condensed milk and salt.<br>Remove from heat and then stir in vanilla.<br>Spread evenly into a waxed-paper-lined 8 to 9-inch square pan.<br>Chill for two hours or until firm.<br>Turn fudge onto a cutting board, peel off paper and cut into squares.<br>Store covered in your refrigerator.","url":"https://recipe.bluelayer.org/recipe/35987/christinas-fudge"},{"id":"35985","title":"Vanilla Butter Icing","ingredients":"sugars, powdered<br>butter, without salt<br>water, bottled, generic<br>vanilla extract","directions":"Place icing sugar and butter in a bowl and add boiling water slowly, stop when it is the consistency you want.<br>Stir until it spreadable and add vanilla essence.<br>Ices a 20cm cake.<br>Add 1/4 cup cocoa powder for a chocolate version.","url":"https://recipe.bluelayer.org/recipe/35985/vanilla-butter-icing"},{"id":"35983","title":"Milkless, Eggless Chocolate Cake","ingredients":"wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>vinegar, cider<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract","directions":"Heat oven to 350 degrees.<br>Sift all dry ingredients into a large bowl.<br>Add vinegar to water and mix into dry ingredients.<br>Add margarine and vanilla, mix again.<br>Grease a 9 x 13\" pan (use the margarine wrapper to grease the pan),lightly flour pan Pour mixture into prepared pan.<br>Bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake Cool and frost with your favourite frosting.","url":"https://recipe.bluelayer.org/recipe/35983/milkless-eggless-chocolate-cake"},{"id":"35952","title":"Peanut Butter Dreams","ingredients":"peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt chocolate in double boiler, do not cover.<br>Add chunky peanut butter and stir until melted.<br>Place cereals, peanuts, and marshmallows in large mixing bowl (big enough to mix without spilling over the sides).<br>Pour melted chocolate over cereal mixture and mix so all is coated.<br>Drop by tablespoon onto wax paper and allow to set.","url":"https://recipe.bluelayer.org/recipe/35952/peanut-butter-dreams"},{"id":"35929","title":"White Chocolate Trial Mix (Quick and Easy)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>nuts, cashew nuts, raw<br>raisins, seeded","directions":"Melt the chocolate chips in the microwave until smooth.<br>(You should take them out and stir about every 30 seconds so they don't burn).<br>Combine the other ingredients in a large bowl.<br>Pour melted chocolate over the nuts and raisins and stir until well coated.<br>Empty out onto greased foil or wax paper and let cool.<br>(It will be crumbly)<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35929/white-chocolate-trial-mix-quick-and-easy"},{"id":"35915","title":"Homemade Butterfingers (3 Ingredients)","ingredients":"corn, sweet, white, raw<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 8 x 8 baking pan with parchment paper allowing paper to hang over two sides of the pan.<br>Set aside.<br>In a microwave safe bowl, add candy corn.<br>Cook for 1 minute, stir, cook for 30 seconds, stir, then cook in 15 second intervals until creamy.<br>Add peanut butter and mix until combined.<br>If the candy starts to get hard while mixing, place it in the microwave for 10 seconds.<br>Pour mixture into the prepared baking dish.<br>Smooth it with the back of a spoon.<br>Place in the refrigerator for one hour to cool.<br>Take candy out of the refrigerator, use the paper handles to remove it from the dish and place on a cutting board.<br>Using a sharp knife cut it into pieces.<br>You can make any shape and size you like.<br>Make a double boiler, by placing water in a medium pot, about 1/3 of the way full.<br>Place a large glass bowl over the pot and add chocolate.<br>Stir the chocolate until melted.<br>Remove it from the heat.<br>With two forks dip candy pieces into the chocolate.<br>Place the candy onto a sheet of parchment paper and let it set.<br>Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar.","url":"https://recipe.bluelayer.org/recipe/35915/homemade-butterfingers-3-ingredients"},{"id":"35885","title":"Peanut Butter Pretzel Balls","ingredients":"peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the peanut butter and chopped pretzels in a bowl and mix well.<br>Freeze the peanut butter mixture for at least 30 minutes.<br>Roll about 1 1/2 tablespoons of the peanut butter mixture into a ball with your hands.<br>You may need to refreeze the balls if the peanut butter softens too much.<br>(This is why crunchy peanut butter is best, to help shape the balls).<br>Melt the chocolate chips until runny.<br>Dip the peanut butter balls into the chocolate until fully coated and place on a plate covered with waxed paper.<br>Be careful to not let the balls touch each other before the chocolate has set.<br>Sprinkle with your favorite decoration if you like.<br>Refrigerate to allow the chocolate to harden, then serve.","url":"https://recipe.bluelayer.org/recipe/35885/peanut-butter-pretzel-balls"},{"id":"35861","title":"No Bake Peanut Butter Logs","ingredients":"oats<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"To toast the oatmeal, preheat oven to 350.<br>Spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once.<br>Set aside to cool.<br>In a medium bowl, combine the peanut butter and the nonfat dry milk.<br>Stir in the toasted oatmeal and set aside.<br>In a small saucepan over medium heat, melt the butter.<br>Stir in the honey.<br>Pour the butter mixture over the peanut butter mixture, and stir until well combined.<br>Allow to cool slightly.<br>Shape into about 40 logs, each about 2 1/2 inches long.<br>Place the logs onto a wire rack or parchment lined baking sheet and set aside.<br>Melt the chocolate chips, drizzle over peanut butter logs.<br>Serve immediately or store covered in the refrigerator for up to one week.","url":"https://recipe.bluelayer.org/recipe/35861/no-bake-peanut-butter-logs"},{"id":"35846","title":"Vienna Cream Frosting (Better Than Cream!)","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter in a small bowl with an electric mixer.<br>You need to beat it for a fair length of time -until it is as white as possible.<br>Gradually beat in half of the sugar, all the milk and then the remaining sugar.<br>If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right.<br>If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.<br>).<br>VARIATIONS:.<br>To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.<br>Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).<br>Lemon- substitute lemon juice for the milk.<br>You can also add in some lemon zest.<br>orange- use orange juice in place of the milk.<br>Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).<br>For pink I add some rosewater and a few drops of cochineal.","url":"https://recipe.bluelayer.org/recipe/35846/vienna-cream-frosting-better-than-cream"},{"id":"35841","title":"Sarah's weakness","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>potatoes, raw, skin<br>honey","directions":"In microwave, melt together peanut butter chips and chocolate chips.<br>Stir until smooth.<br>Stir in remaining ingredients.<br>Drop by tablespoonfuls onto waxed paper.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/35841/sarahs-weakness"},{"id":"35823","title":"Froot Loop Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt bark in microwave for 1 minute.<br>Stir thoroughly.<br>Continue to melt in 20 second increments, stirring in between, until melted smooth.<br>Pour cereal, one cup at a time, into melted bark.<br>Stir well between each cup.<br>Scrape most of mixture to side of bowl so that any remaining bark pooled in bottom of bowl is easily accessible.<br>Add last 1/2 cup of cereal and try to mix as completely as possible.<br>Spoon mixture onto wax paper in tablespoon-sized (approximately) clusters.<br>Allow to cool completely.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/35823/froot-loop-candy"},{"id":"35821","title":"Chocolate Pudding Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"Mix all ingredients until they are well blended.<br>Store mix in an airtight container.<br>To use, stir the mix in the container before measuring out 2/3 cup of the mix into a saucepan.<br>Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil.<br>Continue stirring for 1 minute.<br>Remove from heat and pour into individual serving dishes.<br>Pudding will thicken further as it cools.","url":"https://recipe.bluelayer.org/recipe/35821/chocolate-pudding-mix"},{"id":"35820","title":"Ch-ch-ch Chia Seed Sugar-Free Chocolate Pudding","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>apricots, dried, sulfured, uncooked<br>nuts, walnuts, english<br>sweetener, herbal extract powder from stevia leaf<br>seeds, chia seeds, dried","directions":"Blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.<br>Stir blended cocoa mixture and chia seeds together in a bowl.<br>Let pudding sit until thickened, about 30 minutes.<br>Transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/35820/ch-ch-ch-chia-seed-sugar-free-chocolate-pudding"},{"id":"35819","title":"Candy Bar Bars","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>syrups, corn, light<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F. Lightly grease a 9\" x 13\" pan.<br>In a large mixing bowl, cream the butter and sugar together.<br>Mix in the vanilla, corn syrup and oats.<br>Pat this dough into the greased pan.<br>Bake for 15-16 minutes (don't overbake).<br>Meanwhile, over low heat melt together the chocolate chips and peanut butter.<br>Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top.<br>Cool completely and cut into bars.","url":"https://recipe.bluelayer.org/recipe/35819/candy-bar-bars"},{"id":"35807","title":"Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins","ingredients":"seeds, flaxseed<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>water, bottled, generic<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>sweetener, herbal extract powder from stevia leaf<br>oil, olive, salad or cooking<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"1) Preheat oven to 350 degrees.<br>2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.<br>3) Mix rest of dry ingredients together.<br>4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together.<br>The coconut flour will soak up water pretty quickly.<br>5) Place in muffin cups.<br>Bake in preheated oven for approximately 20 minutes.<br>Until they start to brown slightly on top.<br>Recipe is enough to make 24 regular muffins or 12 large.","url":"https://recipe.bluelayer.org/recipe/35807/low-carb-gluten-free-dairy-free-egg-free-chocolate-chip-muffins"},{"id":"35801","title":"Hidden Kisses","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes.<br>Beat in vanilla and salt.<br>Add flour gradually.<br>Sprinkle with water.<br>Mix well.<br>The mixture will be crumbly.<br>Cover and refrigerate the dough for 45 minutes.<br>Pinch off about 1 tbsp of dough.<br>Using both hands, form into a ball.<br>With the flat of your hand, flatten it against the countertop making it as thin as possible.<br>Preheat oven to 375F.<br>Peel off the wrapper from a chocolate kiss.<br>Place 1 kiss in the centre of the flattened dough.<br>Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss.<br>Repeat until all the dough and/or kisses are used up.<br>Place the dough-covered kisses 1 inch apart on an ungreased baking sheet.<br>When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown.<br>Do not let them get too brown or burnt.<br>Remove the baking sheet and let the cookies cool for 30 minutes.<br>Dust with the icing sugar.","url":"https://recipe.bluelayer.org/recipe/35801/hidden-kisses"},{"id":"35798","title":"Chocolate Hazelnut Smooches","ingredients":"nuts, hazelnuts or filberts<br>leavening agents, baking soda<br>sugars, granulated<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>Bring large pot of water to a boil and add the baking soda.<br>Drop in the hazelnuts, bring back to a boil, and blanch 10 seconds.<br>Drain hazelnuts in a colander, then spread out on a baking sheet in a single layer.<br>Place in oven and roast 8 to 10 minutes until light brown.<br>Remove from oven, place a kitchen towel over the pan, and allow to cool completely.<br>Rub cooled hazelnuts between your palms; the skins should slip right off.<br>Set aside 50 whole hazelnuts.<br>Grind the rest very fine in a food processor fitted with the metal blade and set aside.<br>Place sugar and heavy cream in a medium pot and bring to a boil.<br>Add the chopped chocolate, let sit for 2 minutes, then whisk until smooth.<br>Whisk in the butter.<br>Pour the ganache into the bowl of an electric mixer and allow to cool until set.<br>Fit the machine with a paddle and beat the set ganache on medium speed until aerated and fluffy, about 2 minutes.<br>Beat in the reserved ground hazelnuts and the liqueur if using.<br>Beat well to thoroughly combine.<br>Load mixture into a pastry bag fitted with a 1/2-inch plain tip.<br>Line a baking sheet with parchment or waxed paper.<br>Pipe out 1/2-inch balls.<br>On top of each ball, press in one of the reserved whole toasted hazelnuts until it is halfway buried.<br>Place pan in refrigerator to chill completely.<br>To coat, place tempered chocolate in a medium bowl.<br>Line 2 baking sheets with parchment or waxed paper.<br>Get yourself 2 forks.<br>Place one nut-topped ball on the prongs of one fork, nut up.<br>Lower the fork into the melted chocolate, covering completely.<br>Lift fork up, pause 3 seconds to allow excess chocolate to drip off, then run bottom of fork along top of bowl to remove excess chocolate.<br>Place fork on paperlined pan and use second fork to push off the candy while you withdraw the first fork (it's easier than it sounds).<br>Keep the nut up at all times.<br>Repeat with remaining centers.<br>If it's warm out, place the finished candies in the refrigerator to set; otherwise they will set at cool room temperature (65 degrees).<br>Both of these candies make great Christmas presents packed into little boxes or baskets.<br>They are involved but can be done easily in large batches.<br>One day of work can yield many gifts.<br>You can make a double of triple batch of truffle ganache and divide it, beating different flavorings into different parts.","url":"https://recipe.bluelayer.org/recipe/35798/chocolate-hazelnut-smooches"},{"id":"35776","title":"Homemade Nutella -- Better Than the Real Thing!","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown.<br>Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade.<br>Process for 3 to 5 minutes until the mixture starts to become smooth.<br>Drizzle in one tablespoon of oil while continuing to process.<br>If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable.<br>Store in the fridge in a clean jar or lidded container for upto 2 weeks.<br>You will probably need to mix the spread before each use as the oil can separate.","url":"https://recipe.bluelayer.org/recipe/35776/homemade-nutella-better-than-the-real-thing"},{"id":"35774","title":"Peanut Butter Dreams","ingredients":"peanut butter, smooth style, without salt<br>cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>sugars, granulated<br>oil, corn, peanut, and olive","directions":"Melt 4 ounces of the white chocolate in a double boiler over barely simmering water.<br>In mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth.<br>Refrigerate until firm enough to roll with your hands into balls.<br>Melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat.<br>Place on racks to firm.<br>For praline:.<br>Place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour.<br>Mix in peanuts and pour onto a greased rimmed cookie sheet.<br>Let harden and cool, then chop in food processor until quite fine but not powdered.<br>Preparation and cook times are a guess.","url":"https://recipe.bluelayer.org/recipe/35774/peanut-butter-dreams"},{"id":"35751","title":"No Bake Cafeteria Peanut Butter Bars","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients except the chocolate chips in a large microwave safe bowl.<br>Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave).<br>Remove from microwave and use a large spoon to stir all of the ingredients together until they form a ball of dough that leaves the side of the bowl.<br>Pat into a 9x13 pan.<br>Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted.<br>Spoon over top of peanut butter mixture and spread evenly.<br>Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening.<br>Cut into squares and serve to some awfully happy people!","url":"https://recipe.bluelayer.org/recipe/35751/no-bake-cafeteria-peanut-butter-bars"},{"id":"35737","title":"Chocolate Chip Streusel Coffee Cake Recipe","ingredients":"sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>butter, without salt","directions":"Mix all in small bowl and set aside.","url":"https://recipe.bluelayer.org/recipe/35737/chocolate-chip-streusel-coffee-cake-recipe"},{"id":"35716","title":"Bittersweet Chocolate Cherry Sorbet With Cherry Compote","ingredients":"cherries, sweet, raw<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>sugars, granulated<br>cherries, sweet, raw","directions":"To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk.<br>Gradually add 2 cups water, stirring with a whisk.<br>Bring mixture to a boil, stirring well with a whisk.<br>Cool to room temperature; cover and chill overnight.<br>Stir sorbet mixture with a whisk.<br>Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.<br>Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.<br>To prepare compote, combine 1/4 cup sugar and cherries; toss well.<br>Let stand at room temperature 1 hour.<br>Serve compote with sorbet.<br>Serve 1/2 cup sorbet with 1/4 cup compote.","url":"https://recipe.bluelayer.org/recipe/35716/bittersweet-chocolate-cherry-sorbet-with-cherry-compote"},{"id":"35686","title":"Simple and Amazing Peanut Butter-Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian","directions":"Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth.<br>Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.","url":"https://recipe.bluelayer.org/recipe/35686/simple-and-amazing-peanut-butter-chocolate-fudge"},{"id":"35672","title":"Two-Ingredient Wassail (Easy!)","ingredients":"apples, raw, with skin<br>candies, white chocolate","directions":"In stockpot, heat cider and candies on medium heat, stirring occasionally, until candies dissolve.","url":"https://recipe.bluelayer.org/recipe/35672/two-ingredient-wassail-easy"},{"id":"35667","title":"Nut Butter Crunch","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Melt butter over low heat in pan.<br>Add sugar and stir until melted.<br>Add water and syrup.<br>Continue cooking over low heat until it reaches 320 degrees on a candy thermometer.<br>Don't undercook.<br>Remove from heat.<br>Pour onto greased platter.<br>This should be thin.<br>Cool until hardened.<br>Melt chocolate in double boiler or microwave.<br>Spread on cooled brittle.<br>Sprinkle nuts over top and pat inches.<br>Break into pieces.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/35667/nut-butter-crunch"},{"id":"35649","title":"Chocolate Peanut Butter Bars( EASY)","ingredients":"sugars, granulated<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large saucepan,on low heat, cook sugar, peanut butter and corn syrup until sugar is dissolved.<br>Remove from heat and add cereal.<br>Stir until well coated.<br>Spread into a greased 9x13 pan.<br>Press lightly.<br>Spread melted chocolate on top.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/35649/chocolate-peanut-butter-bars-easy"},{"id":"35630","title":"Basic Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>vanilla extract","directions":"Melt chocolate in a double boiler.<br>Stir in butter, then boiling water, then sugar and salt.<br>Cook stirring occasionally, for 15 minutes.<br>Remove from heat and stir in vanilla.<br>The sauce is best when served warm.<br>Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.<br>To store pour into strilized glass jars.<br>Allow sauce to cool before refrigerating.<br>It will keep for 6 months in the refrigerator.<br>Variations: Add any of the following flavorings in place of or in additon to the vanilla: 1 teaspoons orange extract or 13 cup orange juice 1 teaspoon mint extract 18 cup crushed strawberries or rasberries, chopped raisins or nuts 1 tablespoon Creme de Menth, Coffe liqueur, Spice orange Cordial or other flavored liquer 1 teaspoon instant coffee yield: 16 oz","url":"https://recipe.bluelayer.org/recipe/35630/basic-chocolate-sauce"},{"id":"35620","title":"Spiced Chocolate Mousse","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>cheese, parmesan, hard<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>spices, cinnamon, ground<br>spices, ginger, ground<br>vanilla extract","directions":"Melt chocolate in the top of a double boiler or in the microwave; set aside.<br>In a bowl of an electric mixer, beat 1 cup whipping cream until soft peaks form.<br>In the large bowl of an electric mixer, beat cream cheese for about 3 minutes or until light and fluffy.<br>Add corn syrup, rum, cinnamon, ginger and vanilla.<br>With the mixer on low speed, slowly pour in melted chocolate, scraping the sides of the bowl several times; beat until combined.<br>Add remaining 1/4 cup cream and beat until thoroughly combined.<br>Fold whipped cream into chocolate mixture.<br>Divide equally between 8 small wine glasses and chill for at least 4 hours.<br>Garnish with whipped cream and shaved chocolate before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/35620/spiced-chocolate-mousse"},{"id":"35616","title":"Chocolate Swirl Scone Loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 C.<br>Place flour and sugar in bowl, mix to combine.<br>Add butter and rub into flour till like breadcrumbs.<br>Make a well in the centre and pour in milk.<br>Gradually mix in milk with a knife till just combined.<br>Turn out onto a lightly floured surface, gently bring dough together.<br>Roll out to 18cms x 24 cms, sprinkle with chocolate.<br>Roll up to enclose, place in a loaf pan 19cms x 9cms.<br>Brush with extra milk, bake 30 minutes.<br>Cool in tin 5 minutes the turn onto rack, slice to serve.","url":"https://recipe.bluelayer.org/recipe/35616/chocolate-swirl-scone-loaf"},{"id":"35596","title":"Double Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate<br>vanilla extract","directions":"In a medium saucepan, whisk together sugar,cocoa powder, cornstarch, salt.<br>Gradually whisk in 1 cup of the cream until smooth.<br>Then whisk in the remaining cup cream.<br>Set the pan over medium heat and cook, whisking constantly until mixture thickens and comes to a boil, about 5 minutes.<br>Continue to whisk and boil for 1 minute.<br>Remove from heat and add chocolate and vanilla.<br>Let stand 5 minutes till chocolate melts.<br>Then gently stir until smooth.<br>Let cool 20 minutees.<br>Can be served warm and soft or chilled for 30 minutes or up to 8 hours.","url":"https://recipe.bluelayer.org/recipe/35596/double-chocolate-pudding"},{"id":"35578","title":"Ghirardellis Hot Fudge Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>vanilla extract","directions":"In a heavy saucepan, combine the chocolate (broken into 1/4\" pieces) , butter, sugar, water, and light corn syrup.<br>Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.<br>When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.<br>Remove the thickened sauce from the heat, and stir in the vanilla extract.<br>Store covered in the refrigerator.<br>To reheat, place in a small microwave-safe bowl.<br>Microwave on medium 6 to 8 minutes, stirring after the first 3 minutes.","url":"https://recipe.bluelayer.org/recipe/35578/ghirardellis-hot-fudge-sauce"},{"id":"35576","title":"Chocolate Peanut Raisin Bites","ingredients":"oats<br>raisins, seeded<br>peanut butter, smooth style, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>vanilla extract<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Grind 1/2 cup oats in food processor into a powder; transfer to a bowl.<br>Process 1/2 cup raisins in a food processor until thick and paste-like; add peanut butter, applesauce, brown sugar, vanilla extract, and cinnamon.<br>Blend mixture again until smooth.<br>Blend ground oats into the mixture until it begins to clump together.<br>If more moisture is needed to achieve clumping, add more applesauce.<br>Transfer the raisin mixture to a bowl.<br>Mix remaining oats, remaining raisins, chocolate chips, and peanuts with the raisin mixture; roll by rounded tablespoon into small balls.","url":"https://recipe.bluelayer.org/recipe/35576/chocolate-peanut-raisin-bites"},{"id":"35575","title":"Chocolate Cake Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pop your popcorn and place it in a bowl that has some extra room in it.<br>Now in a double boiler, melt your chocolate.<br>Pour the chocolate over the popcorn and then toss it with a spoon to coat it really well.<br>Now sprinkle the chocolate cake crumbs over top and stir again.<br>Now pour it out onto a cookie sheet and separate it as best you can.<br>Let it dry out.<br>Serve with a smile!","url":"https://recipe.bluelayer.org/recipe/35575/chocolate-cake-popcorn"},{"id":"35572","title":"Slow cooker chocolate-covered peanut clusters","ingredients":"oil, corn, peanut, and olive<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>nuts, almonds","directions":"Layer all of the ingredients in order in a 6-quart slow cooker.<br>Cover and cook on low for 2 hours.<br>Remove the lid and stir to combine.<br>If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low<br>Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets.<br>Allow to sit at room temp until completely set, 1-2 hours.<br>The clusters can be stored in an airtight container in the refrigerator for up to 1 month.<br>They also freeze very well","url":"https://recipe.bluelayer.org/recipe/35572/slow-cooker-chocolate-covered-peanut-clusters"},{"id":"35570","title":"Raw Oatmeal Goji Cacao Cookies","ingredients":"oats<br>nuts, almonds<br>goji berries, dried<br>chocolate, dark, 70-85% cacao solids<br>syrup, maple, canadian<br>nuts, cashew nuts, raw","directions":"Using a food processor, blend the soaked oat groats in a food processor until the batter comes together.<br>Put into a large bowl.<br>In the food processor pulse the almonds (or hazelnuts) until you have a course chop.<br>Remove and add to the oat groats.<br>Add the goji berries, cacao nibs and your sweetner.<br>Keep in mind the sweetner will affect the taste, but it probably will be good no matter which one you use.<br>Also the liquid sweetener will make this very very sticky.<br>If you want to cut back on the sweetener that wouldn't hurt.<br>Mix all the ingredients in the bowl well.<br>Grind the cashews to a fine powder.<br>Be careful not to let them grind too long, you don't want cashew butter.<br>Put the cashews in a flat bowl and spread it out evenly on the bottom.<br>Using a tablespoon measure scoop out some of the oat mixture and put it in the cashew powder and roll to coat.<br>When done all the little balls, put them into the dehydrator to dry.<br>Use the plastic mesh sheets for these, not the slippery teflex ones.<br>Drying can take up to 12 hours at 110'F, depending on how thick your cookies are.<br>Pat each ball down to the desired thickness.<br>Also how dry it is in your house can affect the drying time, so check them now and again during the first 6 hours.<br>At about 6 hours flip the cookies and dry another 6 hrs if necessary.<br>These look so pretty with the bright goji berries and the dark cacao nibs.<br>Its very festive!<br>You could also add some dried cranberries/blueberries or whatever you have in the pantry.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/35570/raw-oatmeal-goji-cacao-cookies"},{"id":"35565","title":"Double chocolate mascarpone cheesecake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>il villaggio, mascarpone cheese,<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>il villaggio, mascarpone cheese,<br>cream, whipped, cream topping, pressurized<br>sugars, granulated","directions":"Melt together the milk chocolate and 3/4 can of condensed milk in a bowl over a simmering pan on the hob<br>At the same time melt the white chocolate and the rest of the condensed milk in the same way, stirring both occasionally.<br>Once melted leave both to cool<br>In a large bowl mash the biscuits up with a rolling pin (or use a processer if you have one) until it resembles breadcrumbs<br>Melt the margarine in the microwave for 40 seconds and mix into the biscuits until sticky<br>Spread the mixture evenly into the bottom of a large flan dish and leave in the fridge to set whilst you prepare the cheesecake<br>Place the 200g of mascarpone in a large bowl with the 400ml cream and 3 tbsp sugar and whisk with an electric mixer until thick<br>Fold in the milk chocolate mixture well and pour over the biscuit base.<br>Leave in the fridge to set for 3-4 hours<br>Once the middle layer has set, mix together the white chocolate mix with the remaining mascarpone cheese, cream and sugar until thick.<br>Pour onto the top of the cheesecake and carefully spread it out evenly<br>Leave to set for a further 3-4 hours or overnight<br>Once set serve and enjoy","url":"https://recipe.bluelayer.org/recipe/35565/double-chocolate-mascarpone-cheesecake"},{"id":"35562","title":"White chocolate cookies & cream fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a greased 9\" square pan with aluminum foil; set aside.<br>Next you need to Combine first 3 ingredients in a medium saucepan.<br>Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.<br>Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt.<br>Stir until morsels melt.<br>Then you need to Pour fudge into prepared pan.<br>Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge.<br>Cover and chill until firm (about 1 to 2 hours)<br>&amp; then Lift the uncut fudge in aluminum foil from pan; remove foil, and cut fudge into square","url":"https://recipe.bluelayer.org/recipe/35562/white-chocolate-cookies-cream-fudge"},{"id":"35561","title":"Homemade Coconut Pani Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>salt, table<br>snacks, popcorn, air-popped (unsalted)<br>candies, white chocolate","directions":"In a thick-bottomed pan, put coconut pani, sugar, salt (to taste) and bring to boil up to 100 cup degrees (use a thermometer).<br>Then add the pani mixture to the popcorn and mix well.<br>Pour the mixture on a greased cookie sheet.<br>Press firmly until compact, about one inch in height.<br>Decorate with the candy.<br>Allow to cool about one hour.<br>Cut into squares.<br>Serve and enjoy.<br>See my website www.<br>stellarecipe.<br>webs.<br>com www.<br>recipesrilanka.<br>blogspot.<br>com","url":"https://recipe.bluelayer.org/recipe/35561/homemade-coconut-pani-popcorn"},{"id":"35552","title":"Vegan Davy Crockett Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, brown<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>oil, olive, salad or cooking","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl.<br>Stir in brown sugar, oats, and chocolate chips.<br>In a separate bowl, combine oil and vanilla extract; stir into flour mixture.<br>Press dough into a 15x10 inch jelly roll pan.<br>Bake in the preheated oven until lightly brown, about 15 minutes.<br>Cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/35552/vegan-davy-crockett-bars"},{"id":"35534","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>salt, table","directions":"In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat.<br>Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.<br>Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable.<br>This could take anywhere from 10 to 30 minutes, depending on the temperature of your refrigerator.<br>If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.<br>Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/35534/chocolate-ganache"},{"id":"35525","title":"Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>nuts, walnuts, english<br>peanut butter, smooth style, without salt","directions":"Grate or chop chocolate fine.<br>Cook sugar, salt, chocolate and milk slowly until sugar dissolves, stirring constantly.<br>Then cook over medium heat to soft ball stage (235F), stirring all the while.<br>Add peanut butter.<br>Cool.<br>Add butter and vanilla.<br>Beat until fudge begins to stiffen.<br>Add nuts and continue to beat until crystalline.<br>Turn into buttered pan.<br>Or knead until soft and plastic, and press into buttered pan to 1/2 inch thickness.<br>Mark in squares.","url":"https://recipe.bluelayer.org/recipe/35525/peanut-butter-fudge"},{"id":"35520","title":"Hot Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small saucepan, bring the cream to a simmer over moderate heat.<br>Add the chocolate, turn off the heat and cover.<br>Let stand for 10 minutes, then whisk to blend.<br>Rewarm just before serving.","url":"https://recipe.bluelayer.org/recipe/35520/hot-chocolate-sauce"},{"id":"35517","title":"Sorbetes (Filipino 'dirty' Ice Cream)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch","directions":"Mix all ingredients using mixer (or egg beater) until the consistency is foamy.<br>Pour in a stainless steel pan or boiler.<br>Let boil for 15 minutes to kill any microbes or bacteria.<br>Set aside to cool.<br>Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others.<br>You can also use real fruit flavors like mango, ube, macapuno, cheese, etc.<br>Put into freezer for half an hour or until half-frozen.<br>Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass.<br>Transfer it in round stainless container.<br>Cover, put it in wooden push cart.<br>Put lots of crushed ice and salt between the container.<br>You can use dry ice as an alternative.<br>Let set for 20 minutes, at which point the ice cream should harden enough.","url":"https://recipe.bluelayer.org/recipe/35517/sorbetes-filipino-dirty-ice-cream"},{"id":"35516","title":"Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>blueberries, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>yogurt, greek, plain, nonfat<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated<br>orange juice, raw","directions":"Heat oven to 375.<br>Grease a cookie sheet.<br>Mix dry ingredients in a large bowl.<br>Cut in butter with a pastry cutter until it resembles coarse crumbs.<br>Stir in blueberries, white chocolate chips and 1 tsp orange peel.<br>Add yogurt and buttermilk and stir just until moistened.<br>Shape dough into a ball and place on a cookie sheet.<br>Roll or pat into an 8\" circle and cut into wedges, but do not separate.<br>Brush top with 1/2 Tbs buttermilk.<br>Combine sugar and orange peel and sprinkle over dough.<br>Bake at 375 for 15-20 minutes or until edges begin to turn golden brown.<br>Cool 5 min and cut into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/35516/blueberry-scones"},{"id":"35501","title":"Chocolate Chip Shortbread Cookies II","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a large bowl, cream together the butter and 2 cups confectioners' sugar.<br>Beat in the vanilla and coconut extracts and salt.<br>Add flour one cup at a time, mixing well after each.<br>Stir in the chocolate chips and pecans.<br>Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.<br>Flatten with a fork dipped in confectioners' sugar.<br>Bake for 12 to 15 minutes in the preheated oven, until a light golden brown.<br>While cookies are still warm from the oven, dust with the remaining confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/35501/chocolate-chip-shortbread-cookies-ii"},{"id":"35486","title":"Peanut Butter Easter Eggs","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cheese, parmesan, hard<br>salt, table<br>vanilla extract<br>sugars, granulated<br>peanut butter, smooth style, without salt","directions":"Cream margarine and cream cheese; add remaining ingredients and mix thoroughly.<br>Roll into small eggs or balls.<br>Place on cookie sheet on wax paper and freeze about 2 hours.<br>For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.<br>After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate.<br>Place on wax paper to cool.","url":"https://recipe.bluelayer.org/recipe/35486/peanut-butter-easter-eggs"},{"id":"35479","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"Into a large bowl, measure cereal; set aside.<br>In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute; stir.<br>Microwave for about 30 seconds longer or until mixture can be stirred smooth.<br>Stir in vanilla (optional).<br>Pour mixture over the cereal, stirring until evenly coated.<br>Pour into a 2-gallon resealable food-storage plastic bag.<br>Add powdered sugar.<br>Seal bag; shake until well-coated.<br>Spread on waxed paper to cool.<br>Store in an airtight container or bag in the refrigerator.<br>Please note that this recipe is for humans to enjoy only!<br>Any form of chocolate is no good for pups.<br>So buy them a fun little doggy treat to enjoy while you chow on this.<br>(Recipe from Chex.<br>More photos/tips at Gimme Some Oven at the related blog post link.)","url":"https://recipe.bluelayer.org/recipe/35479/puppy-chow"},{"id":"35471","title":"Choco Cottage Berry Smoothie","ingredients":"ice creams, chocolate<br>cheese, cottage, creamed, large or small curd<br>strawberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend together in a blender.<br>Drink.","url":"https://recipe.bluelayer.org/recipe/35471/choco-cottage-berry-smoothie"},{"id":"35450","title":"Dairy Free and No Cook Chocolate Pudding","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>water, bottled, generic<br>syrup, maple, canadian<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"In a Vita-Mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary.<br>Transfer to bowls and chill form a firmer pudding, or eat it straightaway.<br>Try this with raspberries and fresh mint, or chopped nuts.<br>Serves 4.<br>NOTE: Young coconuts are found in Asian markets.<br>The whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top.<br>To open these coconuts, a cleaver is your best bet.<br>You can use a chefs knife, but if you do, make sure its an old, inexpensive one!<br>Lay the coconut on its side, securing it so that it wont roll Try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!).<br>Holding the knife high, bring it down sharply near the top of the coconut.<br>The knife should sink in about 1/3 of the way, breaking through the inner shell.<br>Quickly set the coconut upright so as not to lose the water to the cutting board.<br>If you didnt succeed in breaking the inner shell, rotate the shell and try the technique again.<br>Drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.<br>The meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer.<br>The firmer meat is best for recipes that call for noodles or pasta squares.<br>Sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use.<br>The best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.<br>The Raw TruthThe Art of Preparing Living Foods Jeremy A Safron.","url":"https://recipe.bluelayer.org/recipe/35450/dairy-free-and-no-cook-chocolate-pudding"},{"id":"35449","title":"Aunty Donna's Flapjack","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter and sugar in microwave (about 1 minute), until butter is completely melted.<br>Add syrup and stir using hot spoon, this helps prevent the honey and sugar from sticking the spoon.<br>Gradually add the oats, cover them in the mixture then add more.<br>Put in microwave on HIGH for 3 minutes-(watch it!<br>because it might explode!<br>).<br>Leave to cool - put in fridge or freezer if impatient!<br>(I always put in the freezer!<br>).<br>Melt chocolate in microwave and spread on top - leave to cool.<br>Eat it all up!","url":"https://recipe.bluelayer.org/recipe/35449/aunty-donnas-flapjack"},{"id":"35436","title":"Nut Butter Cups","ingredients":"nuts, almonds<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir flax meal into vanilla almond butter.<br>Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.<br>Using a small paint brush, coat the bottom and sides of a nut butter cup mold with chocolate<br>Place mold in freezer for 10 minutes to allow chocolate to harden.<br>Remove mold from freezer.<br>6. scoop a scant teaspoon of vanilla almond butter into each chocolate lined nut butter cup (i use a mini ice cream scoop).<br>Place in freezer for 10 minutes to harden.<br>Remove from freezer, turn mold upside down and pop nut butter cups out of mold.<br>Serve (if any left).","url":"https://recipe.bluelayer.org/recipe/35436/nut-butter-cups"},{"id":"35433","title":"Pepperidge Farm Milano Cookies","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F.<br>In a bowl, cream together the 1 cup butter and sugar.<br>Add vanilla extract and flour; mix until smooth.<br>Shape level teaspoons of dough into log shapes.<br>Place on cookie sheet 2 inches apart.<br>Bake for 17 to 19 minutes or until golden brown.<br>Cool.<br>Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.<br>Spread chocolate on flat side of cookie and top with the other.","url":"https://recipe.bluelayer.org/recipe/35433/pepperidge-farm-milano-cookies"},{"id":"35420","title":"Turtle Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Combine flour, oats, brown sugar and salt.<br>Add in butter, mix till crumbly.<br>Reserve 3/4 c. mix for topping.<br>Press remaining mix into greased 9 x 13 inch pan.<br>Bake at 375 degrees for 10 min.<br>Sprinkle chocolate chips and pecan nuts (or possibly sunflower seeds) over partially baked oat base.<br>Combine butterscotch and 1/4 c. flour topping and drizzle over chocolate and nuts.<br>Sprinkle remaining crumb mix over butterscotch.<br>Continue baking for 5 min.<br>Cold thoroughly.<br>Refrigerateto set chocolate.<br>Cut into bars.<br>Makes 3 dozen.","url":"https://recipe.bluelayer.org/recipe/35420/turtle-bars-recipe"},{"id":"35403","title":"Thin-and-Crisp Chocolate-Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>syrups, corn, light<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, walnuts, english","directions":"Preheat the oven to 325 degrees.<br>Line two baking sheets with foil.<br>Sift together the flour, baking soda and salt.<br>In a mixer fitted with a paddle, cream the butter, sugars and corn syrup until fluffy, 3 minutes.<br>Stir in the vanilla, then the milk.<br>Add the flour mixture all at once and blend just until a dough forms.<br>Fold in the chocolate and walnuts.<br>Chill the dough.<br>Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart.<br>Chill the dough between batches.<br>Bake until the edges are dark golden brown, 14 to 17 minutes.<br>Let cool slightly on the baking sheet, then transfer to a baking rack.","url":"https://recipe.bluelayer.org/recipe/35403/thin-and-crisp-chocolate-chip-cookies"},{"id":"35383","title":"Whipped Chocolate Ganache Filling (or Frosting)","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>cream, fluid, heavy whipping","directions":"Place chopped chocolate in a medium-sized bowl.<br>Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.<br>Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.<br>Let stand for 15mins to be sure all chocolate is melted.<br>Stir ganache gently until perfectly smooth, let cool.<br>Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).<br>When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).<br>Spread whipped ganache immediately, as it will firm as it sits.<br>NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.<br>If you're just using this as a filling, halve the recipe.<br>If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.","url":"https://recipe.bluelayer.org/recipe/35383/whipped-chocolate-ganache-filling-or-frosting"},{"id":"35381","title":"Almost Instant Rocky Road","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, almonds<br>oil, corn, peanut, and olive<br>raisins, seeded<br>apricots, dried, sulfured, uncooked","directions":"Line a 8\" square cake pan or baking dish with a piece of wax paper large enough to fold over the sides.<br>Place the chocolate chips in a medium saucepan over very low heat.<br>Cook the chocolate until it has almost completely melted, stirring constantly to make sure it doesnt burn(this can also be melted in the microwave).<br>Remove from the heat and let the chocolate sit for 5 minutes, stirring occasionally.<br>Add the marshmallows, almonds, peanuts, raisins, and apricots, stir until all the ingredients are coated with chocolate.<br>Spread the mixture into the prepared pan, and chill until totally hard, about 3 hours.<br>Move the chocolate to a large cutting surface, and use a large serrated knife to cut the chocolate into 1-inch blocks.<br>Makes about 36 small squares.","url":"https://recipe.bluelayer.org/recipe/35381/almost-instant-rocky-road"},{"id":"35380","title":"Caramel Chocolate Crunch Bars","ingredients":"sugars, brown<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>ice creams, vanilla<br>mini semi-sweet chocolate baking chips,","directions":"Heat oven to 425.<br>Line 8-inch square pan with foil sprayed with nonstick cooking spray.<br>In medium bowl, combine brown sugar and butter; blend well.<br>Add flour, oats and cereal to sugar mixture; mix well.<br>Press in bottom of sprayed foil-lined pan.<br>Drizzle caramel topping to within 1/2 inch of edges.<br>Bake at 425 for 10 mins or until edges are light golden brown.<br>Immediately sprinkle bars with choc chips- let stand 1-2 minutes to melt.<br>Spread melted chips evenly over bars; cool 5 mins.<br>Remove bars from pan by carefully lifting foil.<br>Cool in freezer for 15 minutes.<br>Cut into bars and enjoy!","url":"https://recipe.bluelayer.org/recipe/35380/caramel-chocolate-crunch-bars"},{"id":"35374","title":"Bounty Balls (Just Like Eating a Bounty) Copycat","ingredients":"milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the condensed milk and coconut together.<br>Add enough icing sugar to form a stiff dough which will form into balls.<br>Form small balls and leave to set on a tray until all the mixture is used.<br>Place the tray into the refrigerator to set (overnight is best).<br>Coat the ball in melted chocolate and leave to set.<br>This is just like eating Bounty bars.<br>Time is setting time; minimum would be 4 hours.","url":"https://recipe.bluelayer.org/recipe/35374/bounty-balls-just-like-eating-a-bounty-copycat"},{"id":"35362","title":"Peanut Butter Chocolate Chip Oatmeal Cookies","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>egg, white, raw, fresh<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>In medium bowl, combine PB2 powder with applesauce, egg white and vanilla - blend thoroughly with wire whisk or electric mixer.<br>Add butter, brown sugar and sugar - mix until well combined.<br>Next, add flour, baking powder and salt.<br>Stir until blended and then add oats, mixing well.<br>Add chocolate chips.<br>Line a large baking sheet with parchment paper.<br>Spoon batter onto sheet in equally sized and evenly spaced mounds.<br>Bake for 10-12 minutes - test for doneness with a toothpick.<br>When done, remove from oven and cool for 1 minute before transferring from pan to wire rack.<br>Cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/35362/peanut-butter-chocolate-chip-oatmeal-cookies"},{"id":"35360","title":"Baci Di Dama (Orange Almond Cookies)","ingredients":"nuts, almonds<br>sugars, granulated<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the ground almonds in a bowl with the sugar, orange peel and all but 1 tbsp of the flour.<br>Mix well, then stir in enough milk to give a smooth, firm dough.<br>Roll into small balls and place, well apart, on a baking sheet lined with greased wax paper.<br>Sprinkle with the remaining flour, and bake in a preheated moderate oven 350F, for 15 minutes or until golden brown.<br>Transfer to a wire rack to cool.<br>When cold, sandwich the cookies together in pairs with the melted chocolate.<br>Chill in the fridge for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/35360/baci-di-dama-orange-almond-cookies"},{"id":"35341","title":"Scrummy Chocolate Milkshake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic","directions":"Add the chocolate drinking powder and the boiling water in to a bowl.<br>mix into a smooth paste (NO LUMPS).<br>Add the milk gradually.<br>add the fresh cream.<br>Add the ice cream.<br>serve into 2 glasses and most importantly.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/35341/scrummy-chocolate-milkshake"},{"id":"35332","title":"AMIEs \"Yummy\" Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>water, bottled, generic<br>lemon juice, raw<br>bananas, raw","directions":"Heat the oven to 180AsC fan.<br>Grease and base line a 20x20cm rectangle brownies tin.<br>Mix together the banana puree, lemon juice, oil and water and mix until light and smooth.<br>Add the sugar gradually until well blended.<br>Stir in the flour, baking powder and cocoa and fold in gently until incorporated.<br>Stir in the chocolate chips and give a final mix, stirring thoroughly the mixture.<br>Transfer the mixture to the prepared tin and spread evenly.<br>Bake for around 30 minutes or until a skewer comes out clean when inserted in the center.<br>Remove from the oven and leave to cool.<br>Remove from the tin and cut in squares.","url":"https://recipe.bluelayer.org/recipe/35332/amies-yummy-vegan-brownies"},{"id":"35328","title":"Chocolate Soymilk Frozen Pops","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>oil, canola<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Melt the chocolate in a double boiler over hot water and transfer to a medium bowl.<br>In a separate bowl, whisk together the soymilk, sugar, and canola oil.<br>Whisk in the cocoa powder and salt.<br>Pour 1 cup of the soymilk mixture into the chocolate and whisk until smooth.<br>Whisk in remaining mixture.","url":"https://recipe.bluelayer.org/recipe/35328/chocolate-soymilk-frozen-pops"},{"id":"35325","title":"Chocolate Peanut Butter Crispy Fudge","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>butter, without salt<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>salt, table<br>sugars, powdered","directions":"Melt half the chocolate and 1 tablespoon butter.<br>Remove from heat and mix in 1 cup peanut butter, then 2 cups rice crispies.<br>Spread evenly in a parchment lined 8 inch square pan.<br>Put in the frig until set, about 15 minutes.<br>Melt the rest of the butter and salt.<br>Remove from heat and mix in remaining peanut butter and powdered sugar.<br>Spread half the peanut butter mix over the cereal layer.<br>Top with remaining 1 cup of cereal.<br>Melt the remaining chocolate.<br>Stir that into the remaining peanut butter mixture.<br>Spread evenly on the peanut butter layer.<br>Put in frig until set, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/35325/chocolate-peanut-butter-crispy-fudge"},{"id":"35324","title":"Gorp","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Mix and package in baggies!","url":"https://recipe.bluelayer.org/recipe/35324/gorp"},{"id":"35317","title":"Italian Chocolate Chip Cookies","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease cookie sheets.<br>In a medium saucepan over medium heat, combine the butter and milk.<br>Cook until melted, stirring occasionally.<br>Set aside to cool.<br>In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves.<br>Stir in the milk mixture by hand until the dough is firm and not tacky.<br>Mix in the chocolate chips and walnuts.<br>Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets.<br>These cookies do not spread much, so you can place them fairly close together.<br>Bake for 20 to 25 minutes in the preheated oven, until firm.<br>Remove from baking sheets to cool on wire racks.<br>Glaze with a thin confectioners' icing when cool to preserve freshness.","url":"https://recipe.bluelayer.org/recipe/35317/italian-chocolate-chip-cookies"},{"id":"35304","title":"My Grannys Chocolate Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350 degrees.<br>First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.<br>Reserve the remaining cocoa and sugar.<br>Stir in the milk, melted butter, and vanilla to the flour mixture.<br>Mix until smooth.<br>Pour the mixture into an ungreased 8-inch baking dish.<br>I prefer my small oval Corning Ware glass dish.<br>In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa.<br>Sprinkle this mixture evenly over the batter.<br>Pour the hot tap water over all.<br>DO NOT STIR!<br>Bake for about 40 minutes or until the center is set.<br>Let stand for a few minutes if you can hold yourself back.<br>Serve with homemade ice cream using the gooey sauce to spoon over all.","url":"https://recipe.bluelayer.org/recipe/35304/my-grannys-chocolate-cobbler"},{"id":"35298","title":"Fudge Sundae Ice Cream Cake","ingredients":"syrups, corn, light<br>sugars, brown<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt<br>ice creams, vanilla<br>syrups, corn, light<br>ice creams, vanilla","directions":"Bring corn syrup, sugar and butter to a boil over low heat, stirring occasionally.<br>Remove from heat.<br>Stir in rice crispies.<br>Press into bottom of a 9 X 13-inch pan.<br>Stir together peanut butter, fudge sauce and corn syrup.<br>Spread half of this mixture over the crust.<br>Freeze until firm.<br>Spoon slightly softened ice cream into frozen crust.<br>(IF you buy it in a block, this is easier, as you can just slice it and place it into the crust) Warm remaining topping and drizzle over top.<br>Keep frozen until about 10 minutes before you want to serve it.<br>Also good with strawberry jam drizzled over it as well.<br>I garnish this with shaved chocolate, crushed peanuts,chopped maraschino cherries and marshmallow fluff.<br>You could also add some sliced bananas just before serving and then it is just like a dressed up banana split!","url":"https://recipe.bluelayer.org/recipe/35298/fudge-sundae-ice-cream-cake"},{"id":"35290","title":"Rice Krispie Squares","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt butter in saucepan over low heat.<br>Add marshmallows and stir until melted.<br>Cook 3 minutes, stirring constantly.<br>Remove from heat, add Rice Krispies and stir until all are coated.<br>Using buttered spatula, press evenly into buttered 13x9x2 inch pan.<br>Cool.<br>Cut into 2 inch squares.<br>VARIATIONS: - add 1 cup raisins - add 1 cup peanuts - add 1/4 cup peanut butter to marshmallows - melt 2 squares chocolate with marshmallows - for christmas add green food colouring (if desired), shape into trees or press into buttered ring or small bundt mold.<br>Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath)","url":"https://recipe.bluelayer.org/recipe/35290/rice-krispie-squares"},{"id":"35289","title":"Chocolate Pecan Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>sweetener, syrup, agave<br>vanilla extract<br>oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, pecans","directions":"Preheat oven to 350 degrees F.<br>In a blender or food processor, blend the tofu, sweetener, vanilla, oil, and cocoa powder until smooth and creamy.<br>In a large bowl, sift together the flour and baking powder.<br>Add the pecans and tofy mixture, and mix gently until just mixed.<br>If the batter is too dry, add a splash of water.<br>Spoon the batter into a lightly oiled 8x8 cake pan and bake for 20-25 minutes.<br>Test with a knife to see if done.<br>Let cool in pan for 5 minutes before icing and cutting into squares.","url":"https://recipe.bluelayer.org/recipe/35289/chocolate-pecan-brownies"},{"id":"35287","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>molasses","directions":"In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt.<br>In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes.<br>Add the molasses and beat to combine.<br>Add the flour mixture to the butter mixture and beat until well combined.<br>Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc.<br>Chill until firm enough to roll, at least 1 hour.<br>Preheat the oven to 350 degrees F.<br>On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle.<br>Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies.<br>Score each rectangle in half crosswise, but don't cut all the way through.<br>Using a fork, make 3 indentations in each square.<br>Transfer the parchment with the rolled dough to a baking sheet.<br>Freeze for 10 minutes.<br>Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes.<br>While the cookies are still warm, use a knife to cut them apart.<br>Let the cookies cool completely on the sheet on a rack.<br>Repeat with the remaining dough, rerolling the scraps once.","url":"https://recipe.bluelayer.org/recipe/35287/chocolate-graham-crackers"},{"id":"35275","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>cream, whipped, cream topping, pressurized<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Lightly grease two baking sheets.<br>In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar.<br>Add the applesauce, water and milk; mix well.<br>Fold in chocolate chips.<br>Drop large rounded spoonfuls of batter onto prepared baking sheets.<br>Bake at 400 degrees F (200 degrees C) for 15 minutes.<br>Let cool before serving.","url":"https://recipe.bluelayer.org/recipe/35275/chocolate-chip-scones"},{"id":"35254","title":"Chocolate Covered Coconut Almond Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.<br>(Or lightly grease with nonstick cooking spray.)<br>In a large bowl, combine all dry ingredients.<br>Stir in butter until small chunks form the size of peas.<br>Mix in coconut and almonds.<br>In a small bowl, combine extracts and milk.<br>Pour milk into dry ingredients and stir until just combined.<br>Scoop onto the prepared pan into 12 even scones.<br>Bake 15-20 minutes or until golden brown.<br>Remove from the oven and set aside to cool.<br>In a small bowl, microwave butter and chocolate in 20-second intervals, stirring in between until completely melted.<br>Using a spoon, drizzle chocolate over scones.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/35254/chocolate-covered-coconut-almond-scones"},{"id":"35252","title":"chocolate marshmallow bites","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"line base of a 18 x 28 cm tin with baking paper.<br>place chocolate in a medium heatproof bowl.<br>stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.<br>remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.<br>roughly spread about 1/4 of the melted chocolate over the base of the tin.<br>place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.<br>pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.<br>refrigerate for 20 minutes or until set.<br>carefully lift out of tin, remove paper and cut into pieces to serve.<br>refrigerate for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/35252/chocolate-marshmallow-bites"},{"id":"35251","title":"Old-Fashioned Chocolate Fudge Frosting","ingredients":"butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a mixer bowl fitted with paddle attachment, cream butter, vanilla and chocolate extracts until light and fluffy, about 4 minutes.<br>Gradually add confectioners sugar, mixing on low speed until it starts to blend into butter, about 2 minutes.<br>Increase speed to high and whip until fluffy and light, about 4 minutes.<br>Decrease speed to low and drizzle in cooled bittersweet chocolate.<br>Increase speed to high and whip until fully blended, about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/35251/old-fashioned-chocolate-fudge-frosting"},{"id":"35249","title":"New Year's Meringue Mushrooms","ingredients":"egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>salt, table<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).<br>Line 2 cookie sheets with parchment paper or aluminum foil.<br>In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.<br>Add cream of tartar, salt, and vanilla.<br>Continue whipping until the whites hold soft peaks.<br>Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.<br>Place a round tip into a pastry bag, and fill the bag half way with the meringue.<br>To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.<br>Pull the bag off to the side to avoid making peaks on the top.<br>For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.<br>They should resemble candy kisses.<br>Do not worry about making all of the pieces exactly the same.<br>The mushrooms will look more natural if the pieces are different sizes.<br>Dust the mushroom caps lightly with cocoa using a small sifter or strainer.<br>Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.<br>Set aside to cool completely.<br>Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.<br>Poke a small hole in the bottom of a mushroom cap.<br>Spread chocolate over the bottom of the cap.<br>Dip the tip of a stem in chocolate, and press lightly into the hole.<br>When the chocolate sets, they will hold together.<br>Repeat with remaining pieces.<br>Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/35249/new-years-meringue-mushrooms"},{"id":"35236","title":"Best Buttercream Frosting Ever","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a 5-quart mixer using the paddle attachment, cream the butter.<br>Slowly add the sifted powdered sugar.<br>When well blended, add the salt, vanilla, and buttermilk.<br>You can adjust the consistency by adding more buttermilk for softer frosting.<br>Keep the frosting stiffer if youre going to pipe flowers or swirls on cupcakes.<br>This buttercream is great for flavoring as you like, adding melted chocolate, nuts, any flavor you like!<br>I love using Mexican vanilla and tangerine oil.<br>This takes to color really well, too try striping two tones in your piping bag for a swirl look.<br>Easy, yet impressive.","url":"https://recipe.bluelayer.org/recipe/35236/best-buttercream-frosting-ever"},{"id":"35233","title":"Chocolate Peanut Butter Crunch Balls","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive","directions":"Beat peanut butter and corn syrup in medium size bowl until well blended.<br>Stir in cereal and mix well.<br>Using a rounded teaspoon, shape mixture into balls.<br>Place on a lg baking sheet lined with foil.<br>Chill several hrs until firm.<br>Place 6 ounces of chocolate in med size bowl and cover.<br>Microwave on high for 1 minute Stir chocolate until melted and smooth.<br>Add the remaining chocolate and cont.<br>stiring until smooth.<br>Using a fork,spear peanut butter balls; dip into chocolate, turning to coat completely; shake off the excess by gently tapping the fork on the edge of the bowl.<br>Return to the baking sheet.<br>Let stand about 2 hrs or until chocolate is almost firm.<br>Sprinkle tops with chopped peanuts.<br>Let stand until hardened.","url":"https://recipe.bluelayer.org/recipe/35233/chocolate-peanut-butter-crunch-balls"},{"id":"35231","title":"Peanut Butter Maple Syrup","ingredients":"syrup, maple, canadian<br>peanut butter, smooth style, without salt","directions":"Combine syrup and peanut butter in sauce pan.<br>Heat, stirring until smooth and heated through.<br>Serve over pancakes, waffles, toast, rice, etc.<br>Try this in hot chocolate too!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/35231/peanut-butter-maple-syrup"},{"id":"35230","title":"Vegan Chocolate Sorbet","ingredients":"water, bottled, generic<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat water and agave, stirring until agave is dissolved.<br>Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.<br>Blend mixture in a Vita-Mix (or other high speed blender).<br>Cool mixture in freezer for 1 hour.<br>Add to your ice cream maker, following directions per your machine.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/35230/vegan-chocolate-sorbet"},{"id":"35213","title":"Mexican BBQ Sauce","ingredients":"sauce, barbecue<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the barbecue sauce in a 2 quart saucepan over medium-low heat until warm.<br>Add the Mexican chocolate and stir until the chocolate melts completely.<br>Serve immediately or cool and store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/35213/mexican-bbq-sauce"},{"id":"35212","title":"Rocky Road Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line an 8x8 pan with wax paper allowing the ends of the paper to hang over the ends of the pan.<br>Set aside.<br>Place the chocolate chips and vegetable shortening in a microwave-safe bowl.<br>Microwave at 30-second increments, stirring after every 30 seconds, and continuing until the chocolate is completely melted.<br>Set aside to cool for 5-10 minutes.<br>Once the chocolate has cooled slightly, add the marshmallows, peanut butter chips and nuts.<br>Stir to combine.<br>Pour into the lined baking pan and use a spatula to spread evenly.<br>Sprinkle with the chocolate jimmies, if using.<br>Place in the refrigerator for 30 minutes, or until hardened.<br>Then remove it from the pan using the paper handles, break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/35212/rocky-road-bark"},{"id":"35200","title":"Easy Bake Oven Chocolate Chip Cookie Mix","ingredients":"sugars, granulated<br>sugars, brown<br>shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all dry ingredients.<br>Add shortening and flavorings; either cut in with pastry knife or use the whisk attachment on your stand mixer.<br>Mixture should resemble corn meal.<br>Store in air tight container.<br>If you are really dedicated, you can store in 1/3 cup portions, but I just put it in a big Ziplock bag and measure out when needed.<br>To Use: Combine 1/3 cup of mix with 2 tsp of water.<br>Roll into little balls and cook, three at a time, in Easy Bake oven that has been pre-heated about 15 minute Bake for 8-10 minute.","url":"https://recipe.bluelayer.org/recipe/35200/easy-bake-oven-chocolate-chip-cookie-mix"},{"id":"35193","title":"Sophie's choc chunk vanilla fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, salted<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw","directions":"Grease a tin around 36cm square.<br>Mix the milk, butter, sugar and evaporated milk in a saucepan and heat gently.<br>Continue stirring until your butter has melted and your sugar has dissolved.<br>Stop stirring the mixture, and bring to the boil.<br>Continue heating until it reaches 240F/116C.<br>You must measure this with a proper sugar thermometer.<br>Once it has reached the boiling point stir it regularly until it reaches the desired temperature.<br>When you get to the right temperature, remove from the heat and mix in the vanilla.<br>Let it cool for around 10 minutes and then beat it thoroughly until it starts to thicken.<br>You'll see it start to go a bit grainy at the edges.<br>It might take about 10 minutes.<br>Pour around a third of your mixture into your tin.<br>Leave it for a few minutes, then top with half your chocolate, and half your cherries if you're using them.<br>Add another layer of fudge and repeat until you've finished.<br>Leave to set for about twenty minutes.<br>Score into 32 pieces.<br>Leave to cool completely and cut through properly.<br>Your fudge should keep for at least 2 weeks in a Tupperware container.","url":"https://recipe.bluelayer.org/recipe/35193/sophies-choc-chunk-vanilla-fudge"},{"id":"35188","title":"Sue on Horseback","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping","directions":"For version one, prepare the hot cocoa ahead and allow it to cool to room temperature.<br>In a shaker full of ice, combine the rum, liquer, and cooled cocoa.<br>Shake well and strain into a martini glass.<br>Drop 1-2 teaspoons of cream into the center of the glass and serve immediately.<br>For version two, prepare the cocoa but keep hot.<br>Mix the rum and chocolate liquer in a microwave safe cup and microwave until very warm.<br>Add the hot cocoa, stir, and top with a dollop of whipped cream.","url":"https://recipe.bluelayer.org/recipe/35188/sue-on-horseback"},{"id":"35182","title":"Classic Chocolate Fondue","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>orange juice, raw","directions":"In a small saucepan, whisk sugar, cocoa and cornstarch.<br>Whisk in milk until well blended.<br>Cook, stirring constantly, until mixture boils and thickens.<br>Remove from heat.<br>Stir in margarine and extract.<br>Transfer to a fondue pot, crockpot or small casserole with a warming plate.","url":"https://recipe.bluelayer.org/recipe/35182/classic-chocolate-fondue"},{"id":"35181","title":"Peanut Butter Clusters","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>potatoes, raw, skin","directions":"In microwave safe bowl, melt peanut butter chips and chocolate chips, stir until smooth.<br>Stir in peanuts and potato chips and drop by level tablespoonfuls onto waxed paper-lined baking sheets.<br>Refrigerate until firm.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/35181/peanut-butter-clusters"},{"id":"35167","title":"Vegan Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled","directions":"Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners.<br>Set aside.<br>Combine flour, sugar, salt, cocoa powder and baking soda in a large mixing bowl.<br>In a smaller bowl, combine water, oil, and vinegar and whisk to mix.<br>Add wet ingredients to dry and mix until combined (note: batter will seem thinner than your typical cake).<br>Evenly pour batter into the cupcake pans.<br>Fill each cup 2/3 full.<br>Place baking tins into the oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.<br>Remove pans from oven and set on a rack.<br>Allow cupcakes to cool in the pan for 10 minutes prior to transferring to a cooling rack.<br>Frost and decorate as you desire!","url":"https://recipe.bluelayer.org/recipe/35167/vegan-chocolate-cupcakes"},{"id":"35160","title":"Shortbread Biscuits - Gluten Free","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, powdered","directions":"Melt the butter in a large saucepan and then remove from the heat.<br>Sift all remaining ingredients into the melted butter.<br>Mix well.<br>Knead the dough on greaseproof paper for one minute or until the dough is well combined.<br>Add a littlemore self-raising flour if the dough is too wet or sticky.<br>If the mixture is too crumbly add a small amount of additional melted butter.<br>The mixture is soft but should roll out easily.<br>Roll out to 1cm thickness- roll between greaseproof or baking paper.<br>This will stop the mixture from sticking to the rolling pin.<br>Cut with cookie cutters.<br>I use small shapes as they are easier to handle.<br>Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.<br>Bake at 150C for 15-20 minutes.<br>The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone.<br>Cool on trays and the biscuits will set as they cool.<br>Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.<br>Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar.<br>They make a great place setting on your christmas table, just add a nametag card leaning against each stack.","url":"https://recipe.bluelayer.org/recipe/35160/shortbread-biscuits-gluten-free"},{"id":"35151","title":"Banshee Recipe","ingredients":"bananas, raw<br>chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized","directions":"Shake with cracked ice and strain into a cocktail glass.","url":"https://recipe.bluelayer.org/recipe/35151/banshee-recipe"},{"id":"35137","title":"Chocolate Cake Express","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>vinegar, cider<br>oil, olive, salad or cooking<br>water, bottled, generic<br>sugars, powdered","directions":"Preheat the oven to 190 C / 375F.<br>Grease and flour a 20 cm cake tin.<br>Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.<br>Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.<br>Continue stirring until thoroughly blended, but do not over-mix.<br>Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.<br>Do not over bake, the secret to this cake is its moistness.<br>Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.<br>Sift the icing sugar over the top, and serve.","url":"https://recipe.bluelayer.org/recipe/35137/chocolate-cake-express"},{"id":"35133","title":"Easy Granola Bars","ingredients":"oats<br>nuts, walnuts, english<br>wheat germ, crude<br>nuts, almonds<br>seeds, flaxseed<br>honey<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>vanilla extract<br>salt, table<br>raisins, seeded","directions":"Toast the oats, nuts, wheat germ, almond meal, and flaxseed meal in a 35o oven for 15 minutes.<br>Meanwhile, melt peanut butter, honey, syrup, and vanilla in a medium heat saucepan, stirring until the peanut butter is melted.<br>Allow to boil at least one minute, more if you are substituting flavored syrup for honey.<br>Remove oat mixture from oven, reduce heat in oven to 300, dump oat mixture in large bowl.<br>Add dried fruit and mix with liquid mixture.<br>If you are substituting chocolate or other flavored chips for fruit, mix the liquid with the oatmeal mix first, allowing to cool a bit before adding to chips to prevent them from melting.<br>Spread into buttered/greased 13x9 pan.<br>Place a piece of foil or waxed paper on top, and then put another 13x9 pan on top.<br>Press firmly and pack into place.<br>I typically stand on the pans to crush it as flat as I can.<br>Bake in 350 oven for 25 minutes.<br>Allow to cool completely before cutting.<br>Can store in airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/35133/easy-granola-bars"},{"id":"35124","title":"Chocolate Drenched Fruit","ingredients":"candies, semisweet chocolate<br>grapes, red or green (european type, such as thompson seedless), raw<br>pineapple, raw, all varieties<br>peaches, yellow, raw<br>pears, raw<br>strawberries, raw","directions":"Heat 1- inch of water in the bottom half of a double boiler over medium heat.<br>Place 1 pound of semisweet chocolate in the top half of the double boiler.<br>Tightly cover the top with plastic wrap.<br>Allow to heat for 12 minutes.<br>remove from the heat and allow to stand for 5 minutes before removing the plastic wrap.<br>Use a rubber spatula or whisk to stir until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees Fahrenheit.<br>Line 2 baking sheets with parchment paper.<br>Place the grapes in a stainless steel bowl.<br>Pour the melted chocolate over the grapes.<br>Use a fork to transfer the chocolate-drenched grapes, one at a time, onto the parchment paper-lined baking sheets.<br>Refrigerate the chocolate-drenched grapes for 10 to 15 minutes, until the chocolate has hardened.<br>Transfer the grapes to the center of a large serving platter and refrigerate.<br>Heat 1- inch of water in the bottom half of a double boiler over medium heat.<br>Place 1 pound of semisweet chocolate in the top half of the double boiler.<br>Tightly cover with plastic wrap.<br>Allow to heat for 12 minutes.<br>Remove from the heat and allow to stand for 5 minutes before removing the plastic wrap.<br>Use a rubber spatula or whisk to stir the chocolate until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees.<br>One at a time, dip 3/4 to 1-inch of each dried fruit into the melted chocolate.<br>Allow excess chocolate to drip into the top half of the double boiler before placing the drenched fruit onto parchment paper-lined baking sheets.<br>Refrigerate the chocolate-drenched fruit for 10 to 15 minutes, until the chocolate has hardened.<br>Transfer the chocolate-covered fruit to the large serving platter, arrange the fruit near the outside edge of the platter, and return to the refrigerator.<br>Place 1/2 pound of semisweet chocolate in the top half of the double boiler.<br>Proceed as in above method.<br>Holding the strawberries by the stem end, dip 3/4 to 1-inch of each berry, one at a time, into the melted chocolate.<br>Allow excess chocolate to drip into the bowl before placing the drenched strawberries onto the parchment paper-lined baking sheets.<br>Refrigerate the chocolate-drenched berries for 10 to 15 minutes, until the chocolate has hardened.<br>Transfer the chocolate-covered berries to the serving platter, placing them in between the grapes and the dried fruit, and return to the refrigerator.<br>Keep the drenched fruit refrigerated until 10 to 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/35124/chocolate-drenched-fruit"},{"id":"35119","title":"Peanut Butter Chocolate Chip Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract<br>salt, table<br>peanut butter, smooth style, without salt<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the milk, sugar, vanilla, salt and peanut butter together in a blender or with a hand mixer until the peanut butter is completely mixed in with the milk.<br>Stir in the cream.<br>Pour into your ice cream maker and freeze according to freezer instructions.<br>(If you only have a small 1 quart freezer, you may need to freeze a little in a second batch.)<br>When the ice cream is close to the desired thickness, start melting the milk chocolate chips in a small sauce pan over low heat, stirring constantly.<br>When ice cream is done, transfer it to a container that you can freeze the ice cream in but is big enough to allow mixing room (about a 6 cup capacity should work).<br>Drizzle the melted chocolate over the ice cream and fold the chocolate into the ice cream being careful not to stir too much but working quickly to minimize melting.<br>Transfer ice cream to a freezer and let the ice cream set up for about 1 hour.<br>(Of course you can eat it right away, but we found it works better to let it freeze up a little before.)<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/35119/peanut-butter-chocolate-chip-ice-cream"},{"id":"35112","title":"Tiny Sugary Deviled Eggs","ingredients":"sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix sugar and water together in a bowl.<br>Smooth surface.<br>Press almonds into sugar to make imprints, then remove nuts.<br>Heat candy melts following package directions.<br>Spoon candy into imprints.<br>Top each with mini M&amp;M.<br>Refrigerate until eggs harden, then lift them out of sugar with a fork.<br>Brush off loose sugar.<br>To make more eggs, smooth sugar again.<br>Use green sprinkles to make \"parsley\"!","url":"https://recipe.bluelayer.org/recipe/35112/tiny-sugary-deviled-eggs"},{"id":"35105","title":"Vegan Whole Wheat Zucchini Brownie Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>seeds, flaxseed<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>sugars, granulated<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>squash, summer, zucchini, includes skin, raw<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In one bowl, stir the dry ingredients together.<br>In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice), walnuts and chocolate chips.<br>Pour wet mixture into dry mixture and mix until just combined.<br>Grease a 5 by 7 inch rectangular baking dish and pour the batter into it.<br>Bake at 350F for about 30-40 minutes.<br>Cut and let cool a dozen minutes before eating and taking out of baking dish.<br>Store uneaten portions in fridge.","url":"https://recipe.bluelayer.org/recipe/35105/vegan-whole-wheat-zucchini-brownie-cake"},{"id":"35104","title":"Chocolate Gravy II","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a skillet over medium heat.<br>Add cocoa and flour; stir until a thick paste is formed.<br>Stir in sugar and milk.<br>Cook, stirring constantly, until thick.","url":"https://recipe.bluelayer.org/recipe/35104/chocolate-gravy-ii"},{"id":"35093","title":"Chocolate Oatmeal Chewy Bars (Egg-free)","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 F. Grease a 9 x 13 inch pan.<br>In a medium bowl mix together the flour, oats, baking soda and salt.<br>Set aside.<br>In a large bowl cream the butter and sugar with an electric mixer.<br>Add flour mixture and beat well.<br>Set aside 1 1/2 cups of the dough.<br>Press the remaining dough into the prepared pan in an even layer.<br>Sprinkle marshmallows and chocolate chips over dough in pan.<br>Crumble the reserved dough over the top.<br>Bake for 15-18 minutes or until marshmallows are lightly browned and dough looks set.<br>Remove from oven.<br>Cool completely before cutting into bars.<br>Makes 24 bars.<br>Recipe adapted from Fix-It and Enjoy-It!","url":"https://recipe.bluelayer.org/recipe/35093/chocolate-oatmeal-chewy-bars-egg-free"},{"id":"35092","title":"Chocolate Almond Milk","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave","directions":"In a shaker bottle combine all the ingredients and shake until thoroughly combined.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/35092/chocolate-almond-milk"},{"id":"35090","title":"Sugar Free Fudge With Stevia","ingredients":"water, bottled, generic<br>sweetener, herbal extract powder from stevia leaf<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Put aluminum or plastic foil around an 8x8 pan with high rim.<br>Butter foil and set pan aside.<br>Combine water and stevia in a large saucepan.<br>Put over medium heat and stir until stevia dissolves.<br>Add in evaporated milk and clip candy thermometer to side of pan.<br>Keep stirring until mixture boils and temperature reaches 235F (113C).<br>Take the pan off the heat and stop stirring.<br>Let mixture cool to 110F (43C), then stir in the grated chocolate until it melts.<br>Beat the mixture with a wooden spoon or spatula until it thickens.<br>When you start to hear popping noises (oxygen) while stirring, add in the nuts and stir until spread out evenly.<br>Pour mixture into prepared pan and refrigerate for several hours until fudge has hardened.<br>Cut into 1 inch squares and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/35090/sugar-free-fudge-with-stevia"},{"id":"35056","title":"Fantastic Fantabulous Traditional Sicilian Chocolate Gelato","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch","directions":"In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.<br>Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.<br>Scrape the cocoa mixture into the hot milk.<br>Cook stirring constantly, until the mixture thickens and bubbles a little at the edges.<br>Boil gently, stirring, for 2 minutes longer.<br>Scrape into a bowl and let cool.<br>Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.<br>Freeze according to the instructions for your ice cream maker.<br>Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.","url":"https://recipe.bluelayer.org/recipe/35056/fantastic-fantabulous-traditional-sicilian-chocolate-gelato"},{"id":"35053","title":"Laura's Easy Oatmeal Squares","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, brown<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Spread the almonds onto a baking sheet; toast until the nuts are golden brown and fragrant, about 5 minutes.<br>Remove nuts from baking sheet, and reserve.<br>Melt butter in a small saucepan placed over medium heat.<br>Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly.<br>Remove from heat.<br>Stir in vanilla and oatmeal.<br>Press mixture into an 8 x 8 inch baking pan.<br>Bake in preheated oven until lightly browned and set, about 20 minutes.<br>Remove from oven, and allow to cool slightly.<br>Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes.<br>Spread chocolate evenly over oatmeal squares.<br>Sprinkle warm chocolate with toasted almonds.<br>Cut into squares when cool.","url":"https://recipe.bluelayer.org/recipe/35053/lauras-easy-oatmeal-squares"},{"id":"35051","title":"Cookie Brittle","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>candies, semisweet chocolate","directions":"Preheat oven to 375 degrees.<br>Add the butter and sugar to large bowl and, with the electric beaters, blend the two.<br>Blend in salt and vanilla and then slowly blend in the flour.<br>Blend in the nuts and chocolate.<br>Press dough into rimmed baking sheet that has been sprayed with cooking spray.<br>Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.<br>You may turn tray halfway through.<br>Remove sheet and let cool to room temperature.<br>At this point brittle can be broken into chunks.","url":"https://recipe.bluelayer.org/recipe/35051/cookie-brittle"},{"id":"35049","title":"Campers Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a pan over low heat melt chocolate chips and peanut butter.<br>Mix together.<br>Remove from heat and add rice Krispies.<br>Make sure to coat rice krispies.<br>Spread into greased pan and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/35049/campers-candy"},{"id":"35037","title":"Ed'S Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Melt the chocolate in a bowl over hot water or the top of a double boiler.<br>Make sure you don't get even a drop of water in the chocolate.<br>Stir frequently with a spatula while doing the following steps and remove it from the hot water just as soon as it's melted.<br>Melt the butter.<br>Mix together the powdered sugar, the melted butter and the vanilla.<br>Don't bother sifting the powdered sugar.<br>Just stir everything together with a wooden spoon until it's smooth and creamy.<br>Stir in the peanut butter.<br>This will break most flimsy wooden spoons if you're not careful.<br>Mushing everything together with your hands works well and is lots of fun.<br>Press the fudge into a buttered 8 or 9 square pan.<br>You don't need much butter, just wipe the butter papers over the inside of the pan.<br>You can also line the pan with foil and butter that; this works especially well if you're making several batches in a row to give to people as holiday presents.<br>Press the fudge in firmly; you don't want any air bubbles in it.<br>You will get your hands messy here.<br>Pour the chocolate over the fudge and spread it in an even layer.<br>The easiest way to do this is to shake the pan gently until the chocolate is even.<br>Let the chocolate cool to room temperature.<br>DO NOT PUT IT IN THE REFRIGERATOR.<br>Using a sharp knife cut the fudge into 1 inch squares.<br>If you defied my instructions and put it in the refrigerator, the chocolate layer will shatter when you try to cut it.<br>Unless you are going to serve it immediately, store it in the refrigerator.<br>Let it come to room temperature before serving.<br>Notes: An extremely rich candy.<br>The results resemble Reese's Peanut Butter Cups that have attained Nirvana.<br>Don't scrimp on the peanut butter; get the best you can find or make it yourself.<br>If there's anything besides peanuts and salt in it, find another brand.<br>Unless you use the foil method, you will inevitably destroy at least one piece getting it out of the pan.<br>The best method is to line the pan with foil, let the fudge cool, lift it out, peel off the foil, put it back in the pan and cut it.<br>This keeps it from sticking to the pan.<br>If you try to cut it out of the pan, it tends to fall apart.","url":"https://recipe.bluelayer.org/recipe/35037/eds-peanut-butter-fudge"},{"id":"35036","title":"Chocolate Cheers","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour milk and sugar into a small bowl.<br>Melt the butter.<br>Pour the milk and sugar in with the melted butter.<br>Now, melt the chocolate.<br>Pour everything together.<br>After that, take out a tin that has a lot of different shapes or something like a muffin tin.<br>Pour the mixture that you have just made into the shapes.<br>Let the chocolates freeze for about 2 hours.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/35036/chocolate-cheers"},{"id":"35019","title":"Non-Fried Ice Cream!","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>butter, without salt<br>ice creams, vanilla","directions":"Mix first 4 ingredients in separate bowl.<br>Melt butter in medium pot.<br>When melted, add above ingredients and stir until brown sugar is dissolved.<br>(Do not leave on too long or brown sugar will burn).<br>Remove from heat and let mixture cool for several minutes.<br>Put half the mixture in a 9x13 pan and press down with fingers to make a solid crust on the bottom.<br>Add the ice cream evenly on top of the first layer of mixture.<br>Add the rest of the mixture on top of the ice cream.<br>Cover with tin foil and freeze for at least 1 hour.<br>(2 hours is preferable).<br>Remove and drizzle with chocolate or caramel sauce if desired.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/35019/non-fried-ice-cream"},{"id":"35016","title":"Double Chocolate Frozen Fudge Pops","ingredients":"sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat.<br>Bring to a simmer, and stir until thick, about 2 minutes.<br>Remove from heat; stir in vanilla and butter.<br>Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.<br>Stir the chocolate chips into the cooled chocolate mixture.<br>Pour into molds and freeze until firm, about 4 hours.","url":"https://recipe.bluelayer.org/recipe/35016/double-chocolate-frozen-fudge-pops"},{"id":"34995","title":"Chocolate Coconut Balls","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>milk, canned, condensed, sweetened","directions":"crush biscuits.<br>mix together 1/2 coconut, cocoa powder, biscuits and condensed milk.<br>roll into balls and roll in left over coconut.<br>store in fridge.","url":"https://recipe.bluelayer.org/recipe/34995/chocolate-coconut-balls"},{"id":"34987","title":"Pink Sin Martini","ingredients":"spices, cinnamon, ground<br>chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, vodka, 80 proof<br>cranberry juice, unsweetened","directions":"Shake with ice and strain into martini glass.","url":"https://recipe.bluelayer.org/recipe/34987/pink-sin-martini"},{"id":"34964","title":"Amarula Cream Truffles: a Homemade Gift!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>cream, whipped, cream topping, pressurized","directions":"Break up the chocolate into small pieces.<br>In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat.<br>Give it a stir with a fork now and then.<br>Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth.<br>Keep heat very gentle!<br>Remove from heat and stir in the Amarula Cream.<br>Cool the mixture and let it set (not too long) in the fridge.<br>Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds.<br>You could also enclose glace cherries in some, or a nut of choice.<br>Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the \"garnishes\" suggested.<br>You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines.<br>Keep in one layer and keep cool.<br>They can be frozen.<br>But they should be served at room temperature.","url":"https://recipe.bluelayer.org/recipe/34964/amarula-cream-truffles-a-homemade-gift"},{"id":"34956","title":"Vegan Chocolate Cream of Wheat With Ground Flax Seeds","ingredients":"soymilk, original and vanilla, unfortified<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>seeds, flaxseed","directions":"Bring non-dairy milk of your choice and one minute cream of wheat to a simmer.<br>Stir constantly and simmer for about 1 minute.<br>Mixture will be thin and watery.<br>Add Vegan Chocolate Chips and Brown Sugar.<br>Stir until the chips and sugar are melted.<br>Add ground flax seed.<br>Stir just to blend.<br>Do not over stir or the mixture will become very thick.<br>If it becomes too thick add more milk of your choice.<br>Note: I usually use Almond Milk.<br>Soy Milk is my second choice, but I put Soy Milk in the ingredients because Recipezaar has nutrition facts for Soy Milk and not for Almond Milk.<br>Almond Milk is lower in calories and fat then Soy Milk.","url":"https://recipe.bluelayer.org/recipe/34956/vegan-chocolate-cream-of-wheat-with-ground-flax-seeds"},{"id":"34949","title":"Dog Days Chocolate Oatmeal Cookies","ingredients":"oil, canola<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract","directions":"Dump the chocolate chips, peanut butter, oatmeal and vanilla in a large mixing bowl.<br>In a saucepan, combine the margarine, milk and sugar.<br>Bring to a rolling boil and let it go for 1 minute.<br>Combine the hot mixture with the oatmeal mixture and stir well.<br>Drop by spoonfuls onto waxed paper and allow to cool.","url":"https://recipe.bluelayer.org/recipe/34949/dog-days-chocolate-oatmeal-cookies"},{"id":"34903","title":"Chocolate Cheesecake Mousse","ingredients":"cheese, parmesan, hard<br>cocoa, dry powder, unsweetened<br>honey","directions":"Step 1 - in medium bowl, mix all ingrediants until smooth.<br>Step 2 - Spoon into 4 small glasses and cover with plastic wrap.<br>Chill for 2 hours.","url":"https://recipe.bluelayer.org/recipe/34903/chocolate-cheesecake-mousse"},{"id":"34899","title":"Worlds Healthiest Chocolate Chip Cookies (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified","directions":"Preheat the oven to 375 degrees.<br>Mix your dry ingredients, then add in wet.<br>Form cookies and bake 6-7 minutes.<br>Take out when still underdonetheyll continue to cook while cooling, and so you dont want them to get hard.","url":"https://recipe.bluelayer.org/recipe/34899/worlds-healthiest-chocolate-chip-cookies-vegan"},{"id":"34896","title":"Homemade Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sesame seeds, whole, dried<br>oil, canola<br>honey<br>salt, table<br>vanilla extract<br>spices, cinnamon, ground<br>cranberries, dried, sweetened","directions":"Mix up everything but the fruit on a baking sheet.<br>Spread it in a thin layer, and bake at 325 degrees F for 20 minutes, mixing it around halfway through.<br>You want it to be golden brown.<br>Once you smell it from the other room, its basically done.<br>Let it cool, mix it with the fruit, and you have yourself some rockin granola.<br>Other possible add-ins: chocolate chips, other nuts like walnuts, macadamias, cashews, pecans, and other dried fruits like banana or apple chips.","url":"https://recipe.bluelayer.org/recipe/34896/homemade-granola"},{"id":"34890","title":"Dark Russian Fall","ingredients":"water, bottled, generic<br>ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>chocolate, dark, 70-85% cacao solids<br>spices, cinnamon, ground<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Add all the ingredients to the container of an electric blender.<br>Blend on high until smooth; may have to pulse on and off until mixture starts to swirl.","url":"https://recipe.bluelayer.org/recipe/34890/dark-russian-fall"},{"id":"34889","title":"Chocolate Crumb Pie Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated","directions":"Mix ingredients until thoroughly blended.<br>Press into a 9\" pie pan.<br>Bake at 375F degrees for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/34889/chocolate-crumb-pie-shell"},{"id":"34885","title":"Brittle with Pumpkin Seeds and Cranberries","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Lightly oil two 15 1/2-inch-long jelly roll pans or a clean, flat work surface, preferably of marble or another cool material.<br>Place the butter in a large heavy-bottomed saucepan over medium heat.<br>When melted, stir in the sugar and corn syrup and raise the heat to high.<br>Clip a thermometer to the side of the pan and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a boil.<br>Continue to boil, stirring constantly, for about 15 minutes, or until the mixture is golden brown and registers 315F on the thermometer.<br>Remove from the heat and stir in the salt and baking soda, taking care, as the soda will cause the mixture to boil up.<br>Stir in the vanilla.<br>Add the pumpkin seeds and cranberries, stirring to thoroughly blend.<br>Pour an equal amount of the hot mixture into each oiled pan (or onto the oiled surface), spreading it out to about 1/4 inch thick with an offset spatula.<br>When the brittle has set, use a sharp chefs knife to crack it into individual pieces.<br>Place one or two wire racks on parchment paper.<br>Place the tempered chocolate in a warmed bowl and, using tongs, dip each piece of brittle into the chocolate, lifting it up to allow the excess chocolate to drip off.<br>Place the chocolate-dipped brittle on the wire racks to set.<br>You may have to dip a couple of times to completely cover the candy.<br>You may also dip only half of each piece.<br>If so, dip on the bias for a more attractive pattern.<br>Let stand for about 30 minutes, or until the chocolate has hardened completely.<br>Serve immediately or store layered in an airtight container, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/34885/brittle-with-pumpkin-seeds-and-cranberries"},{"id":"34880","title":"Chocolate-Sour Cream Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>salt, table<br>cheese, parmesan, hard<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, sour, cultured","directions":"Sift together confectioners sugar, cocoa, and salt.<br>With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy.<br>Reduce speed to low.<br>Gradually add sugar mixture; mix until combined.<br>Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth.<br>Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container.<br>Before using, bring to room temperature and beat on low speed until smooth.","url":"https://recipe.bluelayer.org/recipe/34880/chocolate-sour-cream-frosting"},{"id":"34875","title":"Chocolate Peanut Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>oil, corn, peanut, and olive<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter baking pan and put on a heatproof surface.<br>Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 20 minutes.<br>Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan.<br>Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top.<br>Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula.<br>Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/34875/chocolate-peanut-toffee"},{"id":"34871","title":"Raspberry Chocolate Cake (Vegan)","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>raspberries, raw<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vinegar, cider<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the cake:.<br>Preheat your oven to 350'F.<br>Grease and flour two 8\" baking pans.<br>Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.<br>I used my Kitchen Aid mixer to do this as it really beats the batter good.<br>Beat for 1-2 minutes until everything is blended.<br>I found the batter to be quite watery.<br>Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.<br>Use a toothpick to test the middle, if it comes out clean then the cakes are done.<br>Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.<br>For the Butter Cream:.<br>Cream the margarine and soy milk together in a mixer bowl.<br>Add half the powdered sugar and blend well.<br>Add the remaining ingredients and beat with the electric mixer until light and fluffy.<br>To Assemble the Cake.<br>Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.<br>Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.<br>You might want to add fresh fruit inside, but that's up to you.<br>Frost the top and sides of the cake and enjoy.<br>Bon Appetit!<br>Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.<br>This will lighten the calories but make the cake heavier.","url":"https://recipe.bluelayer.org/recipe/34871/raspberry-chocolate-cake-vegan"},{"id":"34870","title":"Chocolate Vodka Sauce","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>syrups, corn, light<br>vanilla extract<br>candies, semisweet chocolate<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Combine the cream, milk, butter and corn syrup in a small, heavy saucepan over a moderate heat.<br>Cook, stirring gently, until a thin glaze develops on top.<br>Do not boil.<br>Add the vanilla extract and chocolate (a few pieces at a time) while continuing to stir until all the chocolate has melted and the mixture is smooth.<br>Stir in the vodka<br>Remove from the heat and cool.<br>Top your favorite dessert with it!","url":"https://recipe.bluelayer.org/recipe/34870/chocolate-vodka-sauce"},{"id":"34863","title":"Cashew Macadamia Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>nuts, macadamia nuts, raw<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light","directions":"Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.<br>Cover bottom of prepared pan with chocolate chips.<br>Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.<br>Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.<br>Pour mixture over chocolate chips in pan, spreading evenly.<br>Cool.<br>refrigerate until chocolate is firm.<br>Remove from pan; peel off foil.<br>Break into pieces.<br>Store tightly covered in cool, dry place.<br>About 1-1/2 pounds candy.","url":"https://recipe.bluelayer.org/recipe/34863/cashew-macadamia-crunch"},{"id":"34860","title":"Peanut Butter Rice Krispies Cake","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat corn syrup and sugar.<br>Add peanut butter and mix.<br>Remove from flame and add Rice Krispies.<br>Spread into 9x13-inch pan.<br>Melt chocolate chips and margarine.<br>Spread over Rice Krispie mixture.<br>Freeze.<br>Thaw slightly before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/34860/peanut-butter-rice-krispies-cake"},{"id":"34858","title":"Easy Bake Oven Chocolate Cake Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>shortening, vegetable, household, composite","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt.<br>Stir with a wire whisk until blended.<br>With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.<br>Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags.<br>Seal containers.<br>Label with date and contents.<br>Store in a cool dry place.<br>Use within 12 weeks.<br>Makes 11 packages Children's Chocolate Cake Mix<br>-----------------------------.<br>TO USE:<br>1 Pkg Children's Chocolate Cake Mix (above).<br>4 tsp Water<br>Preheat Easy Bake Oven for 15 minutes<br>Preheat Easy Bake Oven 15 minutes<br>To one container of mix add water.<br>Stir with a fork or spoon until blended and smooth.<br>Pour mixture into greased and floured 4 inch round miniature baking pan.<br>Bake for 8 - 10 minutes.<br>Remove from oven and cool in pan on a rack for 5 minutes.<br>Invert onto a small plate and remove pan.<br>When cool frost with Children's Chocolate Frosting if desired.<br>Serves 2 children.","url":"https://recipe.bluelayer.org/recipe/34858/easy-bake-oven-chocolate-cake-mix"},{"id":"34856","title":"Vanilla & Chocolate Swirls","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"You will have to make the dough twice using the first 4 ingredients but adding the vanilla and the cacao to the different batches.<br>If the dough is too soft to roll out, wrap it up and put in the fridge to firm up.<br>On baking parchment/paper roll out the vanilla dough into a rectangle approx 1/4 inch thick.<br>Do the same with the chocolate dough, use flour for rolling if the dough is sticky.<br>Use hands and/or fingers to shape or patch, so they will end up the same size as much as possible.<br>Lift chocolate dough with paper and invert on top of the vanilla, press the two layers firmly together, shape if necessary.<br>Grip the paper on the long side of the rectangle and use it to help roll up the dough like a Swiss Roll.<br>By this time the dough is probably too soft again and you will have to put it back into the fridge until firm.<br>Preheat the oven to 325 degrees F.<br>Take dough out of the fridge and cut into approx 1/4 inch slices, put on baking tray{s} and bake for 15 to 20 minutes.<br>Leave to cool for 5 minutes when they come out of the oven before you lift them off the tray.","url":"https://recipe.bluelayer.org/recipe/34856/vanilla-chocolate-swirls"},{"id":"34850","title":"Caramel Fudge","ingredients":"butter, without salt<br>syrup, maple, canadian<br>milk, canned, condensed, sweetened<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter in pan.<br>Add golden syrup, sweetened condensed milk and brown sugar.<br>Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly.<br>Remove from the heat, add white chocolate melts, or any other chocolate you desire, mix until smooth.<br>Pour into foil lined 7cm x 25cm bar pan, refrigerate until set.<br>Cut into slices and squares.","url":"https://recipe.bluelayer.org/recipe/34850/caramel-fudge"},{"id":"34847","title":"Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Prepare a large cookie sheet or jelly roll pan by coating it with butter.<br>Melt butter in a heavy 2-quart saucepan.<br>Add sugar, corn syrup and water and cook until hard crack stage (300 degrees F or, as Mom says, cook until it is the same color as an old penny).<br>Immediately pour onto prepared pan.<br>Wait only a couple minutes for it to solidify then, while its still warm, spread milk chocolate on top.<br>Allow the heat of the toffee to melt the chocolate then spread chocolate with a spatula.<br>Sprinkle almonds on top and lightly press into melted chocolate.<br>When completely cool, break into pieces and store in a covered container.","url":"https://recipe.bluelayer.org/recipe/34847/toffee"},{"id":"34825","title":"Pumpkin Nuggets With Vanilla Sauce","ingredients":"pumpkin, raw<br>rice flour, white, unenriched<br>cheese, cottage, creamed, large or small curd<br>sugars, brown<br>spices, nutmeg, ground<br>spices, ginger, ground<br>sugars, granulated<br>leavening agents, baking soda<br>lemon juice, raw<br>spices, cinnamon, ground<br>salt, table<br>milk, canned, condensed, sweetened<br>vanilla extract<br>sugars, granulated<br>spices, nutmeg, ground","directions":"Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container.<br>Cover and refrigerate it to chill for now.<br>Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting.<br>Or just mix by hand with a wooden spoon.<br>The nugget mix should have the same consistency as a thin cookie dough.<br>If it seems runny and keeps sliding off the spoon, add more flour.<br>Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.)<br>The yield is about 12-15 large nuggets.<br>Bake for 20-30 minutes or until lightly browned on top.<br>Let cool for at least 10 minutes.<br>Serve with the vanilla sauce and enjoy!<br>They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings!<br>How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload?<br>:D.","url":"https://recipe.bluelayer.org/recipe/34825/pumpkin-nuggets-with-vanilla-sauce"},{"id":"34821","title":"Chocolate Chip Cookie Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated","directions":"mix flour, salt and baking soda in a small bowl in a 1 quart jar add flour mixture layer remaining ingredients in given order, packing down after each addition seal with lid, decorate with fabric, bows, etc and tie on the following recipe on a card: beat 3/4 c butter, 1 egg, and 3/4 tsp vanilla in a large bowl.<br>add baking mix and 1/2 c chopped nuts, mix well drop by spoonfuls onto a baking sheet.<br>bake at 375 for 10 minutes.<br>cool and remove to wire racks.<br>yield 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/34821/chocolate-chip-cookie-mix-in-a-jar"},{"id":"34810","title":"Layered Coconut Bars","ingredients":"butter, without salt<br>cookies, vanilla wafers, lower fat<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened","directions":"Combine butter and crumbs in an 8-inch square baking dish; press down to form a crust.<br>Sprinkle with chocolate chips, nuts and coconut.<br>Pour milk over all.<br>Bake at 350F for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/34810/layered-coconut-bars"},{"id":"34805","title":"Paleo Samoas Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate over very low heat.<br>Dip base of each cookie into chocolate.<br>Place on parchment paper to set.<br>To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan.<br>Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently.<br>Remove mixture from heat and stir in toasted coconut.<br>Use a small spoon to drizzle caramel-coconut mixture onto cookies.<br>Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired.<br>Place cookies in refrigerator to set, then serve.","url":"https://recipe.bluelayer.org/recipe/34805/paleo-samoas-topping"},{"id":"34802","title":"Supercalifragelistically Awesome Granola","ingredients":"oats<br>nuts, almonds<br>sweetener, syrup, agave<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees F.<br>Toss oats, almonds, agave nectar, coconut oil &amp; salt in a bowl do not add your dried fruit yet (coconut, cranberries &amp; chocolate chips).<br>Bake for 5 minutes.<br>Pull out of the oven and toss.<br>Put back in the oven and then pull out of the oven and toss again at 10 minutes.<br>Bake until its just beginning to turn golden but not burned about 15 minutes total.<br>Add your dried fruit.<br>Mix and let it cool.","url":"https://recipe.bluelayer.org/recipe/34802/supercalifragelistically-awesome-granola"},{"id":"34801","title":"Quick & Easy Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, powdered<br>vanilla extract","directions":"In medium saucepan over low heat, melt chocolate, stirring constantly.<br>Add marshmallows; stir frequently until melted.<br>(Mixture will be very thick and will pull away from sides of pan.)<br>Spoon mixture into small mixer bowl; beat in butter.<br>Add milk very gradually, beating until smooth.<br>Gradually add powdered sugar and vanilla; beat to desired consistency.<br>About 2 1/4 cups frosting.","url":"https://recipe.bluelayer.org/recipe/34801/quick-easy-chocolate-frosting"},{"id":"34794","title":"Twinkling Star Orange Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>orange juice, raw<br>rice flour, white, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Pre-heat oven to 160c conventional/140c fan forced.<br>Beat butter, sugar and orange rind with a pinch of salt in a large bowl until light and fluffy.<br>Fold in flours and mix to a soft dough.<br>Lightly knead mixture on a lightly floured surface and roll out to 8-10mm thickness.<br>Cut mixture with star cutters.<br>Sprinkle each star with a little raw sugar and place on a baking paper lined tray.<br>Bake for 15 minutes, or until pale golden and firm.<br>Cool on a wire rack.<br>Serving suggestion:- Melt chocolate and oil together over a pan of simmering water or in microwave and drizzle over stars with a fork.","url":"https://recipe.bluelayer.org/recipe/34794/twinkling-star-orange-shortbread"},{"id":"34790","title":"Marble Bars","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a 3 quart saucepan, heat white sugar and corn syrup until bubbles form.<br>Remove from heat, and stir in peanut butter.<br>Add chocolate flavored crispy rice cereal; stir to coat well.<br>Gently stir in chocolate chips to give marble effect.<br>Press into 9x13 inch pan and cool until firm.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/34790/marble-bars"},{"id":"34789","title":"Aunt Jessies Chocolate Frosting Recipe","ingredients":"sugars, granulated<br>oil, olive, salad or cooking<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bring all ingredients, except chocolate chips to a slow boil, boil till sugar is dissolved.<br>Remove from heat, stir in chocolate chips till melted.<br>Beat with mixer till smooth.<br>This will make a thin frosting for a 9X13 cake, double if a thicker frosting is desired.","url":"https://recipe.bluelayer.org/recipe/34789/aunt-jessies-chocolate-frosting-recipe"},{"id":"34774","title":"Cherie's Caramel Corn","ingredients":"butter, without salt<br>pretzels, soft, unsalted<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>nuts, pecans<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Place popcorn, pretzels, and nuts into a large bowl, set aside.<br>In a heavy saucepan combine sugars, butter, corn syrup, and salt.<br>Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil.<br>Cook and stir until candy thermometer reads 238 degrees (soft ball stage).<br>Remove from heat and stir in baking soda.<br>Quickly pour over popcorn mixture and mix thoroughly.<br>Turn mixture into two 13x9 baking pans.<br>Bake at 200 degrees for 20 minutes, then stir.<br>Bake for an additional 25 minutes.<br>Remove from over; pour onto wax paper<br>Add M&amp;M's, mix well and let cool.<br>Break into clusters.<br>Store in airtight containers for plastic bags.","url":"https://recipe.bluelayer.org/recipe/34774/cheries-caramel-corn"},{"id":"34764","title":"Dark Chocolate Cake","ingredients":"rice flour, white, unenriched<br>beans, snap, green, raw<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>water, bottled, generic<br>syrup, maple, canadian","directions":"Preheat the oven to 350 degrees F.<br>Line the bottoms of three 9-inch cake pans with parchment paper.<br>Set aside.<br>Combine the brown rice flour, garbanzo bean flour, cocoa powder, baking soda, and salt in a large bowl.<br>In a separate large bowl, combine the olive oil, water, and maple syrup.<br>Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.<br>Pour the batter into the prepared pans and bake until the cake springs back when you press the center with your finger, about 25 minutes.<br>Once the cake has cooled and you have prepared a frosting, assemble (see Notes).<br>For cupcakes: Divide the batter evenly among 25 lined cupcake tin cups.<br>Bake until a toothpick inserted into the center comes out clean, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/34764/dark-chocolate-cake"},{"id":"34747","title":"Chocolate Tahini Rum Cake","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>orange juice, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 180 degrees centigrade.<br>Prepare the 24cm baking pan.<br>Brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper.<br>It can then be folded and poured back into the sugar canister.<br>In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.<br>Add rum, orange juice and combine, then add icing sugar.<br>Melt the chocolate in the microwave or in a double boiler and add to the mixture.<br>Finally add the flour and a heaped teaspoon of baking powder and combine with the whisk.<br>It will become quite thick with the addition of the flour.<br>Pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.<br>Turn out onto a wire rack and cool.<br>Serve slightly warm with whipped cream.<br>Note: that it will not rise so the pan should be full to the top.<br>Also, the sugar coating makes the outside of the cake crunchy and sweet.","url":"https://recipe.bluelayer.org/recipe/34747/chocolate-tahini-rum-cake"},{"id":"34738","title":"Cooked Chocolate Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble 1 to 2 minutes.<br>Transfer to a small bowl and let cool.<br>Melt either dark chocolate or white chocolate.<br>Set aside to cool.<br>Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy.<br>Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/34738/cooked-chocolate-frosting"},{"id":"34712","title":"Berry Chocolate Muffins","ingredients":"orange juice, raw<br>oil, olive, salad or cooking<br>sugars, brown<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oats<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>currants, zante, dried<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees and lightly grease 12 muffin cups.<br>To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl.<br>Stir to combine, and set aside.<br>In a separate bowl, sift together the spelt flour, baking powder and soda, oats, cocoa, and cinnamon.<br>Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat.<br>Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries.<br>Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top.<br>It might seem like a lot of batter, but trust me, it will all fit into those 12 cups!<br>Bake for 18 22 minutes, until a toothpick inserted into the center comes out clean.<br>Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/34712/berry-chocolate-muffins"},{"id":"34710","title":"Pantry Trail Mix","ingredients":"cereals ready-to-eat, granola, homemade<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, cashew nuts, raw<br>nuts, pecans<br>nuts, almonds","directions":"Mix together the granola and chocolate chips.<br>Add all nuts and any other ingredients you wish to toss inches.<br>Mix well.<br>Toss into any Trail Mix that you aren't going to eat into an airtight container and enjoy!","url":"https://recipe.bluelayer.org/recipe/34710/pantry-trail-mix"},{"id":"34708","title":"Brown SugarPecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, salted<br>sugars, brown<br>vanilla extract<br>nuts, pecans","directions":"In a small bowl, whisk together the flour and salt.<br>In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of butter remain.<br>Mix in the vanilla.<br>Add the flour mixture and beat until completely incorporated.<br>Stir in the pecans.<br>Turn out the dough onto a sheet of plastic wrap and form it into a 4 1/2 by 6-inch (11 by 15-cm) rectangle about 1 inch (3 cm) thick.<br>Wrap the dough tightly and refrigerate until chilled and firm, at least 1 hour.<br>Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).<br>Line 2 baking sheets with parchment paper or silicone baking mats.<br>Cut the rectangle of dough lengthwise into 2 equal pieces.<br>Cut each half crosswise into rectangles 1/4 inch (6 mm) wide.<br>Place the cookies 1 inch (3 cm) apart on the prepared baking sheets.<br>Bake, rotating the baking sheets midway through baking, until the cookies are deep golden brown, about 15 minutes.<br>Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.<br>The dough can be refrigerated for 4 days, or frozen for up to 1 month.<br>Shortbread is always best the day its baked, but these can be kept in an airtight container for up to 4 days.<br>Its become au courant to use delicate sea salt, such as fleur de sel, on cookies to accentuate the butter flavor.<br>Flick a few grains onto each cookie before baking and gently press them in.<br>I often dip these shortbreads in chocolate.<br>Once the cookies are cool, chop and melt 4 ounces (115 g) of bittersweet or semisweet chocolate in a bowl set over a saucepan of simmering water.<br>Dip one half of each cookie in the chocolate then sweep off some of the excess.<br>Let the chocolate-dipped cookies rest on a baking sheet lined with parchment paper or plastic wrap until the chocolate sets.","url":"https://recipe.bluelayer.org/recipe/34708/brown-sugarpecan-shortbread"},{"id":"34699","title":"Choco-Lite Cocktail","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian","directions":"In a shaker, combine chocolate liqueur, vodka, and milk with crushed ice.<br>Shake to mix.<br>Pour into glass.","url":"https://recipe.bluelayer.org/recipe/34699/choco-lite-cocktail"},{"id":"34692","title":"White Chocolate Marshmallow Shake","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a blender, add the ice cream, milk, marshmallow cream and white chocolate liqueur and blend until smooth.<br>If you do not add the liqueur replace it with milk.<br>Serve in tall glasses.","url":"https://recipe.bluelayer.org/recipe/34692/white-chocolate-marshmallow-shake"},{"id":"34689","title":"Easy Brigadeiro Chocolate Dip","ingredients":"cocoa, dry powder, unsweetened<br>milk, canned, condensed, sweetened<br>butter, salted","directions":"Sift cocoa powder for 2 times.<br>Line a thick-bottom sauce pan and add condensed milk and butter.<br>When butter melted , add sifted cocoa powder and mix together.<br>USE LOW POWER<br>Stir until the mixture is thick then pour in a bowl.<br>Let sit at room-temperature until not hot and thick.<br>Put it in the fridge.","url":"https://recipe.bluelayer.org/recipe/34689/easy-brigadeiro-chocolate-dip"},{"id":"29382","title":"Graveyard Crunch","ingredients":"syrup, maple, canadian<br>butter, without salt<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>corn, sweet, white, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.<br>Place syrup, butter and cinnamon in large microwaveable bowl.<br>Microwave on HIGH 1 min.<br>; stir until butter is completely melted.<br>Add cereal and peanuts; mix lightly.<br>Spread into lightly greased 15x10x1-inch baking pan.<br>Bake 30 min., stirring after 15 min.<br>Cool completely.<br>Break into pieces; place in large bowl.<br>Add marshmallows and candies; mix lightly.<br>Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/29382/graveyard-crunch"},{"id":"34662","title":"Daddy's Favorite Chocolate Sauce Recipe","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>water, bottled, generic","directions":"Combine together with a whisk in a saucepan.<br>Add in 5 Tbsp.<br>cocoa and cook over medium heat, stirring till it boils.<br>Remove from heat, stir in 2 Tbsp.<br>butter and 1 tsp.<br>vanilla.<br>Let it cold some.","url":"https://recipe.bluelayer.org/recipe/34662/daddys-favorite-chocolate-sauce-recipe"},{"id":"34661","title":"Chocolate/Carob Dipped Peanut Butter Balls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>honey","directions":"Mix well and shape into balls.<br>Dredge in powered sugar.<br>You can then dip them in melted carob or chocolate if you want.<br>Place on cookie sheet and cool.","url":"https://recipe.bluelayer.org/recipe/34661/chocolate-carob-dipped-peanut-butter-balls"},{"id":"34646","title":"Triple Chocolate Peanut Butter Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, salted<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, salted<br>spartan, real semi-sweet chocolate baking chips,<br>butter, salted","directions":"Line an 8x8 or a 9x9 inch pan with foil and spray with vegetable oil.<br>Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water.<br>Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so.<br>After 6-8 minutes, when the chocolate is three-quarters melted remove top pan from heat and stir until chocolate has completed melted and chocolate is smooth.<br>Immediately stir in peanut butter and stir until smooth.<br>Pour into prepared pan and let sit 30 minutes at room temperature then refrigerate 30 minutes until firm.<br>Prepare milk chocolate layer the same as the white layer.<br>After the addition of the peanut butter remove pan from fridge and add milk chocolate layer.<br>Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.<br>Prepare dark chocolate layer using the same method.<br>Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes, refrigerated for 1 full hour or until top layer is firm to the touch.<br>Remove pan from fridge and lift from pan.<br>Turn upside down onto a cutting board and peel away the foil.<br>Let stand at room temperature for a few minutes then trim the edges so sides are smooth.<br>Make 9 cuts vertically the horizontally giving you approximately 81 squares.<br>Store in an airtight container in the fridge and serve slightly chilled.","url":"https://recipe.bluelayer.org/recipe/34646/triple-chocolate-peanut-butter-truffles"},{"id":"34635","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, canola<br>vanilla extract","directions":"Preheat oven to 350 degrees.<br>Oil two 8\" round cake pans or 12 cupcake tins; set aside.<br>Whisk together dry ingredients in a large mixing bowl; set aside.<br>Combine wet ingredients in a blender container, and blend until very smooth.<br>Add wet ingredients to dry ingredients, and stir to combine.<br>Pour batter into prepared pans.<br>Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean.<br>Cool slightly before turning onto a wire rack.<br>Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.","url":"https://recipe.bluelayer.org/recipe/34635/vegan-chocolate-cake"},{"id":"34624","title":"Easy & Delicious Chocolate Fountain Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"Add all items to a plastic bowl.<br>Place in microwave and cook for 15minutes on 50% power.<br>Stir mixture every few minutes, so as not to overcook any of the chocolate.<br>Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires.<br>Chocolate will solidify when cooled, so strawberries and bananas are great with this.","url":"https://recipe.bluelayer.org/recipe/34624/easy-delicious-chocolate-fountain-chocolate"},{"id":"34600","title":"Chocolate Caramel Pecan Bars Recipe","ingredients":"sugars, powdered<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 325 degrees; grease 9x9 inch pan.<br>In medium bowl, combine powdered sugar, 1/2 c. butter and 1 Tbsp.<br>whipping cream; blend well.<br>Add in flour, mix till crumbly.<br>Press into pan and bake for 15 to 20 min or possibly till hard to touch.<br>Meanwhile, in medium saucepan, combine caramels and 1/3 c. whipping cream.<br>Cook over low heat till caramels are melted.<br>Remove from heat and stir in pecans, immediately spoon over crust.<br>In small saucepan, over low heat (or possibly in double boiler), heat 1 tsp.<br>butter and chocolate chips, stirring constantly.<br>Stir in 2 Tbsp.<br>whipping cream.<br>Pour over filling.<br>Chill 1 hour, then cut into bars.<br>(I kept bars refrigerated after cutting.)","url":"https://recipe.bluelayer.org/recipe/34600/chocolate-caramel-pecan-bars-recipe"},{"id":"34598","title":"Satiny Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>vanilla extract","directions":"In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup.<br>Stir until chips are melted and mixture is smooth, then add vanilla.<br>Spread warm glaze over top of cake, letting it drizzle down the sides.","url":"https://recipe.bluelayer.org/recipe/34598/satiny-chocolate-glaze"},{"id":"34596","title":"Mexican Hot Chocolate","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the water and the chocolate in a 2 quart saucepan, set over medium heat and stir occasionally until the mixture bubbles around the edges and is steaming, approximately 5 minutes.<br>Turn off the heat and use a molinillo or whisk to whip the mixture until frothy and the chocolate is mostly melted, approximately 1 minute.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/34596/mexican-hot-chocolate"},{"id":"34580","title":"Kookie Brittle","ingredients":"butter, without salt<br>salt, table<br>vanilla extract<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Grease one 15x10x1 inch pan (jelly roll pan).<br>Cream butter and salt and vanilla.<br>Beat in the sugar until light and fluffy.<br>Mix in the flour until combined.<br>Stir in the chocolate chips and pecans.<br>Pat dough with hands into the prepared pan.<br>Bake at 375 degrees F (190 degrees C) for 25 minutes or until light brown at the edges.<br>Cool in pan on a wire rack.<br>Once cool, break with hands into pieces.","url":"https://recipe.bluelayer.org/recipe/34580/kookie-brittle"},{"id":"34579","title":"Wedding Cake Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Chill martini glass.<br>In a shaker filled with ice combine ingredients .<br>Shake till shaker is icy cold to hold.","url":"https://recipe.bluelayer.org/recipe/34579/wedding-cake-martini"},{"id":"34578","title":"Chocolate Maple Syrup","ingredients":"syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>salt, table","directions":"In a heavy saucepan heat the maple syrup over medium heat until hot.<br>Whisk in cocoa powder and butter and a pinch of salt; whisk 1 minute until combined.","url":"https://recipe.bluelayer.org/recipe/34578/chocolate-maple-syrup"},{"id":"34572","title":"White Chocolate and Peppermint Cookie Brittle","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Preheat oven to 350F and line baking sheet with parchment paper.<br>Whisk flour, baking soda, and salt in medium bowl.<br>Whisk melted butter, both sugars, and vanilla in large bowl until smooth.<br>Stir in flour mixture until just blended.<br>Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.<br>Transfer dough to prepared sheet.<br>Press dough into 14x8-inch rectangle, about 3/8 inch thick.<br>Bake cookie until top is firm and dark golden, about 30 minutes.<br>Cool on sheet 10 minutes.<br>Transfer to rack; cool completely.<br>Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.<br>Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate.<br>Drizzle remaining white chocolate over top.<br>Let stand until white chocolate sets, about 1 hour.<br>Break cookie into irregular 2- to 3-inch pieces.<br>(Can be made 2 days ahead.<br>Store in airtight container at room temperature.<br>)Makes about 24 pieces.","url":"https://recipe.bluelayer.org/recipe/34572/white-chocolate-and-peppermint-cookie-brittle"},{"id":"34566","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic","directions":"In a small saucepan, melt the chocolate with the butter over moderately low heat.<br>Whisk in the sugar, then stir in the boiling water until smooth.<br>Remove from the heat.<br>Place a piece of plastic directly on the surface of the glaze and keep warm until ready to use.","url":"https://recipe.bluelayer.org/recipe/34566/chocolate-glaze"},{"id":"34556","title":"Coconut Yum Yums","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>candies, semisweet chocolate","directions":"Melt butter in saucepan.<br>Remove from heat.<br>Add coconut and sugar.<br>Shape into balls.<br>Place on cookie sheet.<br>Make a slight indentation in each one.<br>Melt chocolate, fill indentations.<br>Chill until firm.","url":"https://recipe.bluelayer.org/recipe/34556/coconut-yum-yums"},{"id":"34555","title":"Chocolate Whipped Cream II","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a small bowl, mix the cocoa and confectioners' sugar.<br>In a chilled bowl, combine the cream and vanilla and whip until soft peaks form.<br>With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.","url":"https://recipe.bluelayer.org/recipe/34555/chocolate-whipped-cream-ii"},{"id":"34532","title":"Strawberry Chocolate Sorbet","ingredients":"strawberries, raw<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir strawberries and 1 cup sugar together and leave sit for 1 hour.<br>Add water and remaining cup of sugar, corn syrup and lemon juice.<br>Stir together and process in blender or food processor.<br>Strain into large bowl and refrigerate for six hours.<br>Pour into ice cream maker and process for 30 minutes, adding chocolate in last ten minutes.<br>Pour into large Tupperware container and refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/34532/strawberry-chocolate-sorbet"},{"id":"34525","title":"Healthy Chocolate Fondue","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>avocados, raw, all commercial varieties<br>carrots, raw<br>cocoa, dry powder, unsweetened<br>beverages, protein powder whey based<br>vanilla extract<br>sugars, powdered","directions":"mash the avocado.<br>steam and puree the carrots down to 1/4 C.<br>warm the coconut oil until it melts.<br>add the avocado &amp; carrot purees.<br>add sugar, cocoa powder, protein powder, and vanilla.<br>whisk until smooth.","url":"https://recipe.bluelayer.org/recipe/34525/healthy-chocolate-fondue"},{"id":"34498","title":"Peanut Butter Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>salt, table","directions":"Combine ingredients in a large bowl.<br>working in tow batches, pulse ingredients in food processor until chips are finely ground.<br>Store in air tight container for up to 3 months.<br>To Make Peanut Butter Hot Cocoa:.<br>Stir 1/3 cup of this mix into 1 cup HOT MILK.<br>Top with whipped cream or marshmallows.<br>Raspberry Variation:.<br>Use white chocolate chips in place of peanut butter chips, add 1 (3 oz) box raspberry gelatin and reduce confectioner's sugar to 1 1/2 cups.<br>(NOTE: Be certain to use white chocolate chips as the white chocolate will provide a creamy texture).","url":"https://recipe.bluelayer.org/recipe/34498/peanut-butter-hot-chocolate-mix"},{"id":"34493","title":"No Cow Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>water, bottled, generic<br>syrups, corn, light<br>vanilla extract<br>vinegar, distilled<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350 F and lightly spray an 9\" x 13\" baking pan with vegetable oil cooking spray.<br>Combine ingredients in a medium-sized bowl and mix thoroughly (batter will be thick).<br>Fold in nuts and chocolate chips if desired.<br>Spoon batter evenly into a prepared pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.<br>Cool completely on a wire rack.<br>Cut into 12 squares, serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/34493/no-cow-brownies"},{"id":"34489","title":"Fluffy and Soft Basic Sweet and Savory Bread Dough","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>butter, without salt","directions":"Add the dry ingredients to the bowl, and mix well with a whisk.<br>Combine the ingredients, change to a spatula and mix until it's no longer floury.<br>Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.<br>Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.<br>Deflate the dough by folding it, and divide it into your desired portions.<br>Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.<br>Form the dough into your desired shapes.<br>When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.<br>As the dough completes rising, start preheating the oven to 180C.<br>When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.<br>Adjust the baking time.<br>I wrapped bacon and cut the dough for these spiral breads.<br>I topped them with pizza sauce, fried onions, and cheese before baking.<br>These bread are filled with chocolate cream.<br>I divided the dough so that each piece weigh 45 g.<br>Cornet shaped bread.<br>Each portion of dough weigh about 50 - 60 g.<br>Ham swirled bread.<br>Before baking, I topped them with corn, mayonnaise, and cheese.<br>Wiener sausage roll.<br>Each portion of dough for both bread weigh 45 g.<br>The bread on the left is ham, corn, mayo, and cheese bread.<br>The bread on the right is fried onion pizza style bread.<br>Ham and egg bread.<br>Chocolate cream bread.<br>Wiener sausage and egg bread.<br>Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.<br>Apple cinnamon roll.<br>To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.<br>Then roll them up, cut, and bake.<br>The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.<br>The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.<br>For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.<br>I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.<br>Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.<br>Melon Bread.<br>For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.<br>These are great as gifts.<br>Once the bread has cooled down, store in a plastic bag to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/34489/fluffy-and-soft-basic-sweet-and-savory-bread-dough"},{"id":"34485","title":"Hot Fudge Sauce II","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table","directions":"In a large saucepan, combine the chocolate chips and butter.<br>Cook and stir over low heat until melted.<br>Gradually mix in the sugar and milk.<br>Increase heat to a boil.<br>Cook, stirring constantly, for 8 minutes.<br>Remove from heat, and then stir in vanilla and salt.<br>Serve warm.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/34485/hot-fudge-sauce-ii"},{"id":"34460","title":"Chocolate Glaze","ingredients":"cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>syrups, corn, light","directions":"Bring cream to simmer in large saucepan over low heat.<br>Add chocolate, whisk until smooth.<br>Remove from heat.<br>Stir in corn syrup.<br>Cool glaze until barely lukewarm.","url":"https://recipe.bluelayer.org/recipe/34460/chocolate-glaze"},{"id":"34452","title":"English Royalty Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Spray a baking sheet with nonstick cooking spray.<br>In a large bowl, whisk together the flour, sugar, baking powder and salt.<br>With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.<br>Stir in the chocolate chips.<br>Mix in the orange juice to form a dough.<br>Turn out the dough on a floured surface.<br>Pat or roll into a 9 inch circle about 1/2 inch thick.<br>With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary.<br>Transfer the scones to the baking sheet.<br>Bake in preheated oven until golden brown, about 12 minutes.<br>Move to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/34452/english-royalty-chocolate-chip-scones"},{"id":"34447","title":"Donna's Almost Guilt Free Chocolate Pound Cake","ingredients":"sugars, granulated<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350*.<br>Spray a Bundt pan or a sponge cake pan with a nonstick cooking spray and set aside.<br>In a large mixing bowl using an electric mixer, mix all the ingredients and pour into the prepared pan.<br>Bake cake for 35- 40 minutes depending on your oven or until a toothpick inserted comes out clean.<br>Let cake cool and sprinkle with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/34447/donnas-almost-guilt-free-chocolate-pound-cake"},{"id":"34439","title":"Best Ever Almond Bark Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>nuts, almonds","directions":"Break up chocolate into small pcs and place in 2 qt microwave bowl.<br>Microwave uncovered on High till melted, pausing to stir every 45 to 60 seconds to keep from scorching.<br>Microwave times will vary from 3 to 6 min for all the chocolate to heat.<br>Immediately stir in raisins and almonds.<br>Pour onto waxed paper flattening to a thin layer.<br>Place in freezer for 5 - 10 min or possibly till set.<br>Break into small pcs and store in airtight container in a cold place.","url":"https://recipe.bluelayer.org/recipe/34439/best-ever-almond-bark-recipe"},{"id":"34428","title":"Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"In a saucepan, stir together sugar, cocoa, cornstarch and salt.<br>Place over medium heat, and stir in milk.<br>Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.<br>Remove from heat, and stir in margarine and vanilla.<br>Let cool briefly, and serve warm, or chill in refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/34428/chocolate-pudding"},{"id":"34395","title":"Ice Cream Cake Crust Number 2","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"melt the butter and chocolate chips in the microwave until melted&lt; stirring every 20 seconds.<br>when melted stir in cereal then press into a pie plate and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34395/ice-cream-cake-crust-number-2"},{"id":"34390","title":"Chocolate and Raspberry Ganache","ingredients":"raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Melt the chocolate in the microwave until liquid, about 45C.<br>Put the pureed raspberries in a small pot and heat until 50-60C.<br>Put the melted chocolate a bowl and mix in the raspberries 1/3 at a time.<br>Once you have mixed Step 3 well, add the butter and mix until smooth and evenly incorporated.<br>Pour into a storage container, cover the surface with plastic wrap, then the the bowl with plastic wrap, and let cool.<br>It's ready when thickened!","url":"https://recipe.bluelayer.org/recipe/34390/chocolate-and-raspberry-ganache"},{"id":"34373","title":"No-Bake Chocolate Cookies","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english<br>oats","directions":"Mix the sugar, cocoa, butter and milk in a medium saucepan and heat over medium heat, stirring occasionally, until mixture comes to a boil.<br>Let mixture boil for 2 1/2 minutes, then remove from heat.<br>Stir in the nuts and oats.<br>Drop by teaspoonfuls onto waxed paper.<br>Work quickly, as mixture sets up quickly.<br>Note: Mixture will be very hot, allow to cool completely before eating.","url":"https://recipe.bluelayer.org/recipe/34373/no-bake-chocolate-cookies"},{"id":"34347","title":"Chocolate Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>vanilla extract<br>sugars, granulated<br>cream, fluid, heavy whipping<br>salt, table","directions":"In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.<br>(Alternatively, combine in a bowl and microwave at low heat for 2 minutes.<br>Stir.<br>Continue cooking in 30-second blasts, stirring in-between.)<br>Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.<br>It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.<br>If too thick to pour, whisk in hot water a tablespoon at a time.<br>Taste for salt and adjust the seasoning.","url":"https://recipe.bluelayer.org/recipe/34347/chocolate-ganache"},{"id":"34344","title":"Chocolate Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>water, bottled, generic","directions":"Place all ingredients into the Vitamix container in the order listed and secure lid.<br>Select Variable 1.<br>Turn machine on and slowly increase speed to Variable 10, then to High.<br>Use the tamper to press the ingredients into the blades.<br>In about 45 seconds, the sound of the motor will change and four mounds should form.<br>Stop machine.<br>Do not over mix or melting will occur.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/34344/chocolate-ice-cream"},{"id":"34316","title":"White Chocolate Sour Cream Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured","directions":"Melt the white chocolate in a heatproof bowl set on top of a saucepan filled with two inches of simmering water.<br>Stir occasionally, and remove from the heat before it is completely melted.<br>Stir until smooth.<br>Allow to cool until almost starting to set, then stir in sour cream.<br>It is now ready to use.<br>For a fluffier frosting, allow to cool completely then beat with an electric mixer.","url":"https://recipe.bluelayer.org/recipe/34316/white-chocolate-sour-cream-frosting"},{"id":"34314","title":"Chocolate Pretzel Bars","ingredients":"oats<br>butter, without salt<br>honey<br>sugars, brown<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat a large non-stick frying pan over medium-high.<br>Add quick oats, stirring often, until browned, 4 to 5 minutes.<br>Set aside.<br>Stir unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high.<br>Bring to a boil, stirring until sugar dissolves.<br>Remove from heat and stir in oats, puffed-rice cereal, chopped pretzels and flax seeds until combined.<br>Scrape into a greased 8 x 8 baking dish.<br>Smooth top, then sprinkle with chocolate chips.<br>Refrigerate until firm, about 30 minute Cut into bars.<br>Let stand at room temperature 5 minutes before serving.<br>Keep well-refrigerated in a re-sealable plastic bag for up to one week.<br>Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.","url":"https://recipe.bluelayer.org/recipe/34314/chocolate-pretzel-bars"},{"id":"34308","title":"Gluten Free and Vegan Chocolate Chip Cookies","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract","directions":"Preheat oven to 350 degrees F.<br>Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2-inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees F for 710 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/34308/gluten-free-and-vegan-chocolate-chip-cookies"},{"id":"34278","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.<br>Remove from heat, add cereal and stir until coated.<br>Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/34278/puppy-chow"},{"id":"34277","title":"Chocolate Anise Bark","ingredients":"spices, anise seed<br>cherries, sweet, raw<br>apricots, dried, sulfured, uncooked<br>nuts, cashew nuts, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a small baking sheet with foil and chill.<br>Finely grind anise in an electric coffee/spice grinder.<br>Stir together cherries, apricots, and cashews.<br>Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.<br>Stir in anise and half of fruit and spoon onto center of baking sheet.<br>Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.<br>Chill until firm, about 30 minutes, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/34277/chocolate-anise-bark"},{"id":"34267","title":"Korova Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Sift the flour, cocoa, and baking soda.<br>Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy.<br>(Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.)<br>Add both sugars, the salt, and vanilla extract and beat for another minute or two.<br>Reduce the mixer speed to low and add the sifted dry ingredients.<br>Mix only until the dry ingredients are incorporated -- the dough will look crumbly, and that's just right.<br>For the best texture, you want to work the dough as little as possible once the flour is added.<br>Toss in the chocolate pieces and mix only to incorporate.<br>Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps.<br>Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.<br>(Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.)<br>Wrap the logs in plastic wrap and chill them for at least 1 hour.<br>(Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for I month.<br>).<br>Center a rack in the oven and preheat the oven to 325 degrees F (165 C).<br>Line two baking sheets with parchment paper and keep them close at hand.<br>Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick.<br>(Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.)<br>Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.<br>Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes.<br>The cookies will not look done, nor will they be firm, but that's just the way they should be.<br>Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.","url":"https://recipe.bluelayer.org/recipe/34267/korova-cookies"},{"id":"34265","title":"Chocolate Pecan Caramel Candy Bars 2010","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>butter, without salt<br>sugars, brown<br>honey<br>syrup, maple, canadian<br>cream, fluid, heavy whipping<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 13 pan with greased foil, making sure you have overhand on each long side to lift out for easier cutting.<br>Preheat oven 350 degrees.<br>Place light brown sugar and flour into a bowl, add chilled butter, I usually grate it, and mix with pie blender blade or forks until like peas, as you would a pie crust.<br>Transfer topan and bake for 12 minutes.<br>In saucepan heat the butter, add the dark brown sugar, honey and syrup, and cream over medium heat and bring to a boil, stirring to make sure all is combined.Once it has come to a full rolling boil time it for one minute, turn off heat.<br>Remove and pour over the cooked base while still hot and bubbling.<br>Sprinkle the pecans evenly over the topping.<br>Return to the 350 degree oven and bake again for another 12 minutes to 15 minutes.<br>Until the whole carmelly filling is bubbling all over top.<br>Remove from oven.<br>Sprinkle with the chocolate chips evenly.<br>Let sit until melted then swirl over top lightly.<br>Let cool completely.<br>Lift out of pan, invert, peel off the foil.<br>Cut ito bars.<br>Store in air tight container, with waxed paper between each layer.<br>Stack for gift giving with a small piece of waxed paper between each bar, cello wrap and tie with ribbon.<br>A nice stack of of five works nicely.","url":"https://recipe.bluelayer.org/recipe/34265/chocolate-pecan-caramel-candy-bars-2010"},{"id":"34260","title":"Chocolate-Covered Flapjack","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Preheat the oven to 160C/350F/Gas 4, 10 minutes before baking.<br>Lightly oil a 33 x 23 cm swiss roll tin and line with nonstick baking parchment.<br>Place the flour, rolled oats, the light muscovado sugar, bicarbonate of soda and salt into a bowl and stir well together.<br>Melt the butter and golden syrup together in a heavy-based saucepan and stir until smooth, then add to the oat mixture and mix together thoroughly.<br>Spoon the mixture into the prepared tin and press down firmly and level the top.<br>Bake in the preheated oven for 15-20 minutes or until golden.<br>Remove from the oven and leave the flapjack to cool in the tin.<br>Once cool, remove from the tin.<br>Discard the parchment.<br>Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.<br>Alterntively, melt the chocolate in the microwave according to the manufacturer's instructions.<br>Once the chocolate has melted quickly beat in the cream, then pour over the flapjack.<br>Mark patterns over the chocolate with a fork when almost set.<br>Chill the flapjack in the refrigerator for at least 30 minutes before cutting into bars.<br>When the chocolate has set, serve.<br>Store in an airtight container for a few days.","url":"https://recipe.bluelayer.org/recipe/34260/chocolate-covered-flapjack"},{"id":"34253","title":"Reese's Peanut Butter Bars","ingredients":"cookies, vanilla wafers, lower fat<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together everything except the chocolate chips.<br>Press into a 9x13 pan.<br>Melt chocolate and pour over peanut butter mixture.<br>(If you don't want the chocolate to set hard, mix a little peanut butter in with the melted chocolate.<br>).<br>Cut into squares before the chocolate completely sets, or the chocolate will crack.","url":"https://recipe.bluelayer.org/recipe/34253/reeses-peanut-butter-bars"},{"id":"34218","title":"Chocolate Chip Clif Bar Recipe Hack","ingredients":"dates, deglet noor<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>oil, corn, peanut, and olive<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spray an 8 x 8-inch pan with non-stick cooking spray; set aside.<br>Place the dates in a food processor and pulse until finely chopped.<br>Combine the pureed dates with the rice cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.<br>Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended.<br>Remove from heat and stir in the vanilla extract.<br>Pour the peanut butter mixture over the oat mixture and stir until well combined.<br>Gently stir in the chocolate chips.<br>Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan.<br>Let the mixture sit until completely cool and set, at least 1 hour.<br>Cut into bars and wrap individually in plastic wrap.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/34218/chocolate-chip-clif-bar-recipe-hack"},{"id":"34213","title":"Turtles Candy","ingredients":"candies, caramels<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>cream, whipped, cream topping, pressurized","directions":"Unwrap and melt caramels in double boiler pan with heavy cream.<br>Cool 10 minutes.<br>Arrange three pecans halves in a Mercedes Benz hood ornament shape (or peace sign shape) per turtle.<br>Place chocolate over low heat in double boiler pan.<br>or microwate it until melted.<br>Do not over cook.<br>Spoon caramel over pecans, let stand.<br>Spread chocolate over caramel.","url":"https://recipe.bluelayer.org/recipe/34213/turtles-candy"},{"id":"34202","title":"Maple Cashew Cream Cheese Frosting","ingredients":"cheese, parmesan, hard<br>syrup, maple, canadian<br>sugars, powdered<br>nuts, cashew nuts, raw","directions":"In a mixing bowl and using a hand mixer (or stand mixer), add softened cream cheese and maple syrup.<br>Mix together on low speed.<br>Add confectioners sugar a small amount at a time to incorporate.<br>Run mixer on high for a few minutes to cream together.<br>Once mixed well, fold in cashew pieces.<br>Cover mixing bowl with plastic wrap and refrigerate until ready to use.<br>We love this frosting on a chocolate double layer 9-inch cake.<br>Hope youll enjoy!","url":"https://recipe.bluelayer.org/recipe/34202/maple-cashew-cream-cheese-frosting"},{"id":"34201","title":"Chocolate Almond Confections","ingredients":"nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw<br>sugars, granulated<br>cookies, vanilla wafers, lower fat<br>orange juice, raw","directions":"In blender or food processor,finely grind 1/4 cup of the almonds,set aside.<br>Combine chocolate with orange juice and sugar in saucepan.<br>Cook over med heat,stirring constantly until sugar is dissolved and chocolate is melted.<br>Remove from heat and mix in crushed wafers,orange juice and chopped almonds.<br>Chill mixture at least 1 hour.<br>Form into small balls,roll in the ground almonds.<br>Chill in air tight container for several days for best flavor.","url":"https://recipe.bluelayer.org/recipe/34201/chocolate-almond-confections"},{"id":"34176","title":"Homemade Granola","ingredients":"orange juice, raw<br>sugars, brown<br>syrup, maple, canadian<br>sweetener, syrup, agave<br>spices, cinnamon, ground<br>oats<br>nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>cherries, sweet, raw","directions":"Preheat oven to 325 F.<br>In a saucepan over medium high heat add orange juice, brown sugar, maple syrup, agave nectar and cinnamon.<br>Let it simmer until sugar is dissolved and mixture is starting to thicken a little then remove it from the heat.<br>In a large bowl add oats, almonds, pumpkin seeds, pistachios and dried cherries.<br>Pour liquid over it and toss well to coat.<br>Line a baking sheet with a Silpat mat or parchment paper.<br>Pour oat mixture onto the baking sheet.<br>Smooth it out with a spatula.<br>Bake for 35 minutes or until golden brown and well set.<br>**This is a great recipe to customize to your liking.<br>You pick the different combinations of nuts and dried fruit.<br>Even throw in some chocolate chips if youre feeling wild.","url":"https://recipe.bluelayer.org/recipe/34176/homemade-granola"},{"id":"34163","title":"Mexican Chocolate Atole","ingredients":"snacks, tortilla chips, light (baked with less oil)<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>salt, table","directions":"In a large saucepan, add masa over medium heat.<br>Immediately add the water in a slow stream, constantly whisking to avoid clumps.<br>Bring to a simmer and whisk in milk, chocolate, cinnamon, and a pinch of salt until chocolate has melted, about 1 minute.<br>Lower heat and return to a simmer.<br>Continue whisking constantly for 5 minutes.<br>Thin with additional water if needed.<br>Froth with a whisk and ladle into mugs.<br>Serve immediately.<br>Recipe from Serious Eats.","url":"https://recipe.bluelayer.org/recipe/34163/mexican-chocolate-atole"},{"id":"34156","title":"Chocolate Strawberry Shortcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>strawberries, raw<br>sugars, powdered<br>orange juice, raw<br>orange juice, raw<br>orange juice, raw<br>salt, table<br>cream, whipped, cream topping, pressurized<br>cream, sour, cultured","directions":"Preheat oven to 400F.<br>Line baking sheet with parchment.<br>Whisk first 5 ingredients in large bowl.<br>Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form.<br>Stir cream into flour mixture until moist clumps form.<br>Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns.<br>Pat dough out to 3/4-inch thickness.<br>Using 3-inch cutter, cut out biscuits.<br>Gather dough, pat out again, and cut out total of 6 biscuits.<br>Place biscuits on prepared baking sheet.<br>Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes.<br>Transfer to rack; cool.<br>DO AHEAD Can be made 6 hours ahead.<br>Let stand at room temperature.<br>Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl.<br>Cover and chill at least 1 hour and up to 2 hours.<br>Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form.<br>Place 1 biscuit on each of 6 plates.<br>Place large spoonful of berries with juices atop biscuits.<br>Top with whipped cream.<br>Pass remaining berries alongside.","url":"https://recipe.bluelayer.org/recipe/34156/chocolate-strawberry-shortcakes"},{"id":"34138","title":"Rice Krispies Treats","ingredients":"sugars, granulated<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and corn syrup in saucepan.<br>Melt until smooth.<br>Add crisp rice cereal and stir until coated.<br>Pour into greased oblong pan.<br>Melt chocolate chips and spread on top.<br>Chill until chocolate is firm.","url":"https://recipe.bluelayer.org/recipe/34138/rice-krispies-treats"},{"id":"34136","title":"No Bake Cereal Cookies","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Bring sugar and syrup to a boil.<br>Add peanut butter and stir well.<br>Remove from heat.<br>Stir in cereal.<br>Pat into a 9 x 13 pan.<br>Ready made chocolate frosting tastes good spread on the top.","url":"https://recipe.bluelayer.org/recipe/34136/no-bake-cereal-cookies"},{"id":"34130","title":"Caramel Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>water, bottled, generic<br>lemon juice, raw<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened","directions":"Place 1 pound of the chocolate into a 2-quart mixing bowl.<br>In a 2-quart heavy-bottomed saucepan, combine the sugar, water, and lemon juice.<br>Cover the pan, bring to a boil over high heat, and boil for 2 minutes.<br>Remove the cover and continue to cook the mixture, without stirring, until it turns deep amber.<br>At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat.<br>Remove both the caramel and the cream from the heat and pour the caramel into the saucepan with the cream.<br>Be very careful as the mixture will bubble and foam vigorously.<br>Return the mixture to medium heat and stir with a long-handled heatproof spatula or wooden spoon until completely smooth (about 1 minute).<br>Strain the mixture into the bowl with the chocolate.<br>Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.<br>Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).<br>Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.<br>Line 2 baking sheets with parchment or waxed paper.<br>Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream.<br>Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.<br>Or use a small ice cream scoop to form the mounds.<br>Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.<br>Dust your hands with cocoa powder and roll the mounds into balls.<br>These will be the truffle centers.<br>Cover and chill the centers for another 2 hours in the freezer.<br>Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.<br>Line 2 more baking sheets with parchment or waxed paper.<br>Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).<br>Place a truffle center into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.<br>After dipping 4 truffles, dust the top of each truffle lightly with cocoa powder.<br>Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.<br>When the truffles are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The truffles are best served at room temperature.<br>Caramel Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.<br>Caramel Toasted Almond Truffles: Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.<br>Sprinkle the top of each truffle with finely chopped, toasted almonds.<br>Caramel Toasted Almond Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.<br>Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.<br>Sprinkle the top of each truffle with finely chopped, toasted almonds.<br>Caramel Hazelnut Truffles: Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.<br>Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.<br>Caramel Hazelnut Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.<br>Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.<br>Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.<br>Salted Caramel Truffles: Add 1 teaspoon Fleur de Sel or other fine sea salt to the truffle cream after adding the caramel mixture.<br>After dipping the truffles, sprinkle the top of each truffle with a pinch of Fleur de Sel or other fine sea salt before the chocolate sets up.","url":"https://recipe.bluelayer.org/recipe/34130/caramel-chocolate-truffles"},{"id":"34126","title":"Mocha Cocktail","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Pour all the ingredients into a cocktail shaker with ice.<br>Shake vigorously for 10 seconds and strain into a chilled martini glass.","url":"https://recipe.bluelayer.org/recipe/34126/mocha-cocktail"},{"id":"34125","title":"Homemade Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive","directions":"Line two 12 cup mini muffin tins with mini muffin cups and set aside.<br>Melt the white chocolate chips in a microwave safe bowl for 1 minute.<br>Stir in peanut butter and microwave for an additional 30 seconds if needed.<br>The mixture should only be half melted so it kind of stays together when you are layering it between the melted chocolate.<br>Make sure to use potholders when grabbing the bowl from the microwave.<br>My bowls were so hot I almost dropped one!<br>Next, melt the milk chocolate in the microwave in 30 to 40 second intervals until creamy and smooth.<br>Stir out all the lumps or bubbles.<br>Drop the melted milk chocolate evenly along the 24 cups, reserving half of the chocolate for the top layer.<br>Shake the pans a little to even out the first layer.<br>Next drop in a layer of the peanut butter mixture into the center of the chocolate.<br>I used about a 1/2 teaspoon to 3/4 of a teaspoon.<br>Then top off cups with remaining melted milk chocolate and chopped peanuts and put into the freezer for 15 minutes.<br>They will be perfectly formed and ready to serve!<br>You can keep these little guys in an air-tight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/34125/homemade-peanut-butter-cups"},{"id":"34123","title":"Fire and Ice Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>ice creams, vanilla","directions":"Heat milk in a sauce pan over medium high heat (any milk - skim, 2%, whole -- it all works just fine!).<br>Do NOT boil -- just heat thoroughly.<br>Wisk in vanilla and Nesquik chocolate powder.<br>I recommend 6 heaping spoonfuls of chocolate powder -- even more if you are a chocolate fan.<br>Don't be stingy -- it's chocolate!<br>Now put a scoop of your favorite vanilla ice cream in the bottom of a mug (about a 4th of a cup).<br>Poor your hot chocolate mixture over the ice cream.<br>Start drinking!<br>The creaminess of the ice cream makes the hot chocolate even more delicious.<br>You get a little cold with a little hot (fire and ice).<br>Less chance of the kids burning their tongue on the hot chocolate, too.<br>Bonus!<br>I hope you enjoy this yummy treat -- .","url":"https://recipe.bluelayer.org/recipe/34123/fire-and-ice-hot-chocolate"},{"id":"34122","title":"Ganache Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>chocolate, dark, 70-85% cacao solids<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Shave 1 bar of 72% Green &amp; Black 's and 1 bar 100% unsweetened Ghiradelli.<br>It should make about 2 cups total.<br>Use a serrated knife.<br>The smaller the bits the better.<br>Really brand doesn't matter as long as it is GOOD chocolate.<br>The better the chocolate, the better the texture of ganache.<br>Normally, I use 2 full cups cream and no sweetener.<br>If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly.<br>You want the total VOLUME of the liquid to chocolate to be about even.<br>So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid.<br>Heavy cream and flavored syrup both included.<br>For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each.<br>Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit.<br>With the kahlua, I added a couple tablespoons of espresso ground beans.<br>If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.<br>Shave the chocolate into a glass measuring cup.<br>This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.<br>Bring heavy cream to a low boil (or high simmer?<br>), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it).<br>Stir regularly.<br>You want it just starting to boil.<br>Pour the cream over the chocolate.<br>If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates.<br>I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold.<br>It blends best this way.<br>Let sit for 1 minute and then slowly stir each until well blended.<br>Then beat until it shines.<br>Refrigerate until stiff enough to roll into balls (about 6 hours.<br>I stir hourly).<br>I found 2 teaspoons to be a good size for me.<br>If you are going to dip these in chocolate, then once you form them, freeze for one hour.<br>Otherwise, roll them in your topping as you form them into balls.<br>Being warm from your hands helps them pick up the coating.<br>If you are rolling in topping:.<br>Grind your topping in a food processor or blender.<br>I used my coffee grinder for the cacao nibs.<br>Pour onto a plate and spread out evenly.<br>As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray.<br>Refrigerate until serving.<br>If you are dipping in chocolate:.<br>Using the double boiler, melt the chocolates.<br>DO NOT OVERSTIR.<br>Just let them melt and stir just enough to combine the chocolates.<br>Overstirring leads to stiff chocolate that cannot be used for dipping.<br>Line a baking sheet with waxed paper.<br>One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper.<br>I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess.<br>I've read suggestions about stabbing with a fork, but that just didn't work for me.<br>These will soften quickly.<br>If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit.<br>I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened.<br>I also put an ice bag on the tray with the truffles to help keep them cool while they were out.<br>Once all the truffles are coated, let them get hard enough to move.<br>Then you can nestle them all together on the same tray and drizzle them with white chocolate.<br>Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.","url":"https://recipe.bluelayer.org/recipe/34122/ganache-truffles"},{"id":"34115","title":"Samoa Tartlets","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>salt, table<br>butter, without salt<br>candies, semisweet chocolate<br>dulce de leche<br>ice creams, vanilla","directions":"Preheat oven to 350 degrees.<br>Butter a 12-cup muffin pan well.<br>In a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.<br>Add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.<br>Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.<br>Bake on middle rack until crusts are golden, around 20 minutes.<br>Turn off oven.<br>Remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.<br>Return pan to oven for 2 to 3 minutes-just until the chocolate is melted.<br>Sprinkle each crust with 1 tablespoon of the remaining coconut.<br>Cool for 5 minutes, then place in freezer for at least 15 minutes.<br>Using a thin spatula gently remove each crust from the muffin pan.<br>Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.","url":"https://recipe.bluelayer.org/recipe/34115/samoa-tartlets"},{"id":"34108","title":"Chocolate-Ganache Glaze","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>syrups, corn, light","directions":"bring cream to boil in small sauce pan<br>remove from heat<br>add chocolate and corn syrup<br>let stand 5 minutes.<br>whisk until smooth<br>transfer to bowl, let cool, stirring often<br>use immediately","url":"https://recipe.bluelayer.org/recipe/34108/chocolate-ganache-glaze"},{"id":"34091","title":"Chocolate Fudge Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"In a food processor fitted with a metal blade, process confectioners sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.<br>Spread frosting on cooled cupcakes.<br>Variations<br>If you prefer your frosting a little less sweet, you can reduce the confectioners sugar by 1/2 cup (125 mL) for the full recipe or 1/4 cup (50 mL) for half the recipe.<br>To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.","url":"https://recipe.bluelayer.org/recipe/34091/chocolate-fudge-frosting"},{"id":"34078","title":"Chocolate Chip Crumble","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat the oven to 300 degrees F (150 degrees C).<br>In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla.<br>Mix in the flour until mixture resembles coarse crumbs.<br>Stir in the chocolate chips and if desired, walnuts.<br>Press the mixture into an ungreased 9x13 inch pan.<br>It should press together like a cheesecake crust.<br>Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown.<br>Cut into bars while still a bit warm.<br>Leave in the pan until completely cool, or the cookies will fall apart.","url":"https://recipe.bluelayer.org/recipe/34078/chocolate-chip-crumble"},{"id":"34075","title":"Coconut Macadamia Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Finely grind white chocolate in a food processor and transfer to a bowl.<br>Pulse nuts in food processor until finely ground (be careful not to grind to a paste).<br>Bring cream to a simmer in a medium skillet.<br>Remove from heat and stir in rum.<br>Whisk in white chocolate until melted and ganache is smooth.<br>Stir in nuts.<br>Pour ganache into a plastic-wraplined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.<br>Invert ganache onto a work surface and remove plastic wrap.<br>Cut ganache into 64 squares and roll each piece between your palms to form a ball.<br>When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/34075/coconut-macadamia-truffles"},{"id":"34072","title":"Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>oil, corn, peanut, and olive<br>nuts, hazelnuts or filberts","directions":"Heat an oven to 150c (300f)<br>Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.<br>In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.<br>Add in the oil and powdered sugar and blend thoroughly.<br>Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.<br>Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.","url":"https://recipe.bluelayer.org/recipe/34072/gianduia-gianduja-nutella-chocolate-hazelnut-spread"},{"id":"34066","title":"Orange Coconut Truffles","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>butter, without salt<br>orange juice, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place chocolate in a heatproof bowl.<br>In a small saucepan, bring cream to a boil over high heat.<br>Pour cream over chocolate and stir gently until completely smooth.<br>Let rest for a minute, then stir in butter, two pieces at a time.<br>Stir in orange extract.<br>Cover and chill at least 3 hours.<br>Check after 1 hour.<br>When mixture is cold and stiff but not hardened, stir in Rice Krispies.<br>Line a baking sheet with wax paper.<br>Place coconut in a wide shallow bowl.<br>Spoon up a scant tablespoonful of chocolate mixture and drop into the coconut.<br>Roll to shape into a ball as you coat it with coconut.<br>It doesn't need to be perfectly round.<br>Continue with remaining chocolate.<br>Place each coated truffle on baking sheet.<br>Cover and chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/34066/orange-coconut-truffles"},{"id":"34048","title":"Milk Crumb","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the oven to 250F.<br>Combine the 40 g (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl.<br>Toss with your hands to mix.<br>Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.<br>Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes.<br>The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven.<br>Cool the crumbs completely.<br>Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl.<br>Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.<br>Pour the white chocolate over the crumbs and toss until your clusters are enrobed.<br>Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.<br>The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.<br>Milk crumbs are used in the White Peach Sorbet dessert (page 130).","url":"https://recipe.bluelayer.org/recipe/34048/milk-crumb"},{"id":"34045","title":"Mexican Chocolate Pudding","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>cornstarch<br>spices, cinnamon, ground<br>beverages, almond milk, unsweetened, shelf stable<br>butter, without salt<br>vanilla extract","directions":"Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.<br>Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute.<br>Remove from heat and whisk in butter and vanilla.<br>Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/34045/mexican-chocolate-pudding"},{"id":"34025","title":"Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, cream butter until light and fluffy.<br>Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.<br>Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.<br>Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.<br>Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.<br>Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.<br>Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.<br>Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.","url":"https://recipe.bluelayer.org/recipe/34025/vanilla-buttercream-frosting"},{"id":"34018","title":"Chocolate-Covered Cashews - Tenpenh Restaurant, Washington D. C.","ingredients":"sugars, granulated<br>water, bottled, generic<br>salt, table<br>nuts, cashew nuts, raw<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"Line bottom of a shallow baking pan with parchment or wax paper.<br>Bring sugar, water, and salt to a boil in a 12\" heavy skillet, stirring until sugar is dissolved.<br>Reduce heat and simmer syrup 2 minutes.<br>Put nuts in a large heatproof bowl, then add syrup and toss with a wooden spoon until nuts are coated and sugar begins to crystallize, about 3 minutes.<br>Return nuts to skillet and cook over moderate heat, stirring constantly, until sugar coating is golden and no longer crystallized, 5-8 minutes.<br>Remove from heat and stir in butter.<br>Spread nuts in 1 layer in baking pan and cool to room temperature, about 20 minutes.<br>When nuts are cool, transfer to a bowl, reserving baking pan with parchment.<br>Heat half of chocolate in a microwave-safe dish in microwave at 50% power until melted, checking frequently after 2 minutes.<br>Add remaining chopped chocolate to melted chocolate and stir until smooth, then pour over nuts and let stand, stirring occasionally, until chocolate is almost set, 20-25 minutes.<br>Sift 2 T cocoa powder over nuts and toss to coat.<br>Return nuts to parchment-lined baking pan, separating nuts with your hands, and let stand until chocolate is completely set, about 30 minutes more.<br>Toss nuts with remaining tablespoon cocoa powder.","url":"https://recipe.bluelayer.org/recipe/34018/chocolate-covered-cashews-tenpenh-restaurant-washington-d-c"},{"id":"34016","title":"Five Minute Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>vinegar, cider<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>goji berries, dried<br>spices, cinnamon, ground","directions":"Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier).<br>Preheat electric griddle to 350 degrees.<br>Whisk dry ingredients together.<br>Add applesauce and vanilla to almond milk/ACV mixture and stir.<br>Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy!<br>If you are using extras, stir them in gently at this point.<br>Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan.<br>Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side.<br>These cook quickly, so don't get distracted!","url":"https://recipe.bluelayer.org/recipe/34016/five-minute-vegan-pancakes"},{"id":"33987","title":"Chocolate Chip Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>vanilla extract<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>In a large bowl, stir together the flour, baking powder, baking soda, salt, and sweetener.<br>Add the oil, vanilla, milk, and chocolate chips and mix together gently until just mixed.<br>Pour the mixture into a 9x13 pan and bake for 25-30 minutes.<br>Test with a knife to see if done.<br>Let cool 10 minutes before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/33987/chocolate-chip-bars"},{"id":"33969","title":"Chocolate Malt Pie Recipe","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat<br>salt, table<br>cream, whipped, cream topping, pressurized<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Combine marshmallows, chocolate chips, lowfat milk and salt in top of double boiler.<br>Cook and stir till melted.<br>Cold.<br>Combine whipped cream or possibly Dream Whip and malted lowfat milk pwdr.<br>Fold into chocolate mix and spoon into baked pie shell or possibly graham cracker shell.<br>Refrigeratewell before serving.","url":"https://recipe.bluelayer.org/recipe/33969/chocolate-malt-pie-recipe"},{"id":"33957","title":"Death by Chocolate","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized<br>ice creams, chocolate","directions":"Blend all ingredients together with crushed ice and serve.<br>Garnish with shavings of chocolate if desired.","url":"https://recipe.bluelayer.org/recipe/33957/death-by-chocolate"},{"id":"33950","title":"Milk Chocolate Jewels","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cranberries, dried, sweetened<br>blueberries, raw<br>spices, ginger, ground","directions":"Arrange plastic chocolate molds on baking sheets and fill them halfway with the tempered chocolate.<br>Sprinkle on the dried fruit and candied ginger and refrigerate until set, about 15 minutes.<br>Unmold the chocolates and store at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/33950/milk-chocolate-jewels"},{"id":"33949","title":"Magic Bullet Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add ingredients to the short cup.<br>Blend until smooth.<br>Enjoy.<br>OPTIONAL: Using the flat blade, grind a few chocolate chips up in the short cup.<br>Twist on a shaker/steamer top and sprinkle a little on the top of your chocolate mousse.<br>You can also whip some cream and add a dollop to the top.","url":"https://recipe.bluelayer.org/recipe/33949/magic-bullet-chocolate-mousse"},{"id":"33948","title":"Chocolate Shortbread with White Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured","directions":"Preheat the oven to 350 degrees F.<br>In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler.<br>Cool chocolate to room temperature.<br>In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar.<br>Blend until smooth and \"creamed,\" 3 to 5 minutes.<br>Mix in the cooled melted chocolate.<br>Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour.<br>Do not over mix .<br>Remove the dough from the bowl and refrigerate for a few minutes to chill.<br>In a medium-sized pot, bring the cream to a gentle simmer.<br>Remove the pot from the heat and whisk in the white chocolate pieces.<br>Allow the mixture to sit and cool for a minute.<br>All of the white chocolate should easily melt into the cream.<br>Whisk in the sour cream and taste for seasoning.<br>Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot.<br>If so, cool a little before incorporating.<br>Set aside at room temperature.<br>Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan.<br>Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch.<br>Remove from the oven and allow the shortbread to cool for about 10 minutes.<br>Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.<br>Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.","url":"https://recipe.bluelayer.org/recipe/33948/chocolate-shortbread-with-white-chocolate-sauce"},{"id":"33941","title":"Easy Chocolate Malted!","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, put in the ice cream, milk, chocolate syrup and malted milk powder.<br>Blend until just combined, trying to get as smooth as possible.<br>Be sure not to overmix!<br>Serve at once in tall glasses, with a long teaspoon or straw in each glass.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33941/easy-chocolate-malted"},{"id":"33920","title":"Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>shortening, vegetable, household, composite","directions":"Melt the chocolates and shortening in the top of a double boiler over slowly simmering water, stirring often.<br>Using a spoon, drizzle the glaze sparingly over cookies.","url":"https://recipe.bluelayer.org/recipe/33920/chocolate-glaze"},{"id":"33917","title":"Chocolate Cashew Coconut Clusters","ingredients":"nuts, cashew nuts, raw<br>candies, semisweet chocolate<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 325F.<br>Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown.<br>Cool the nuts to room temperature.<br>Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges.<br>Cool the coconut to room temperature.<br>Heat 1-inch of water in the bottom half of a double boiler over medium heat.<br>Place the semi-sweet chocolate in the top half of the double boiler.<br>Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes.<br>Transfer the melted chocolate to a 4-quart bowl.<br>Add the cashews and coconut.<br>Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.<br>Immediately portion the mixture by heaping tablespoons (approximately 1-1/2 ounces) for each cluster, onto wax paper.<br>Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle.<br>Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/33917/chocolate-cashew-coconut-clusters"},{"id":"33913","title":"Bittersweet Chocolate Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring cream and corn syrup to simmer in large saucepan.<br>Remove from heat.<br>Add chocolate; stir until melted and smooth.<br>Let stand until slightly cooled and thickened, about 20 minutes.<br>(Can be made 3 days ahead.<br>Cover and chill.<br>Stir over low heat until just warm before serving.)","url":"https://recipe.bluelayer.org/recipe/33913/bittersweet-chocolate-sauce"},{"id":"33909","title":"English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"-Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?<br>)-Combine butter, sugar, water and corn syrup in a medium saucepan.<br>Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling.<br>This is hot stuff!<br>).<br>Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy.<br>-At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees.<br>-Removefrom heat and pour onto slightly greased pan.<br>-Spreadout candy to edges and corners.<br>-Topwith chocolate chips.<br>The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee.<br>-Sprinklewith walnuts if desired, though some people prefer to skip the walnuts.<br>Also other favorite chopped nuts (almonds, peanuts, macadamias, etc.<br>may be substituted for walnuts.<br>-Coolcompletely, about 2 or more hours.<br>-Breakinto pieces and try not to eat too much yourself.","url":"https://recipe.bluelayer.org/recipe/33909/english-toffee"},{"id":"33891","title":"Chocolate Chip Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.<br>Reduce speed to medium.<br>Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.<br>(After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).<br>Add vanilla, and beat until buttercream is smooth.<br>Fold chocolate chips into buttercream.<br>Use immediately, or cover and refrigerate for up to 3 days.<br>(Bring to room temperature, and beat on low speed before using.<br>).","url":"https://recipe.bluelayer.org/recipe/33891/chocolate-chip-frosting"},{"id":"33879","title":"Creamy Chocolate Pudding II","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>butter, without salt<br>vanilla extract","directions":"Combine sugar, cocoa, cornstarch and salt in a medium saucepan.<br>Add evaporated milk and water; whisk to blend.<br>Cook over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil).<br>Remove from heat; stir in butter and vanilla extract.<br>Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/33879/creamy-chocolate-pudding-ii"},{"id":"33877","title":"White Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Place chocolate in small bowl.<br>Bring cream to boil in heavy small saucepan.<br>Pour cream over chocolate; whisk until smooth.<br>(Can be made 1 day ahead.<br>Cool, then cover and chill.<br>Before serving, rewarm in saucepan over low heat, stirring often.)","url":"https://recipe.bluelayer.org/recipe/33877/white-chocolate-sauce"},{"id":"33875","title":"Chocolate Cream Cheese Frosting","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cheese, parmesan, hard","directions":"First cream butter and cream cheese together, then blend in the vanilla.<br>beat in cocoa.<br>Mix in confectioner's sugar 1/2 cup at a time, alternating with water/milk as needed for consistency.","url":"https://recipe.bluelayer.org/recipe/33875/chocolate-cream-cheese-frosting"},{"id":"33871","title":"Chocolate Peanut Butter Surprise Cupcakes & Frosting","ingredients":"cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>honey<br>sugars, powdered<br>cream, whipped, cream topping, pressurized<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>sugars, brown<br>egg substitute, powder<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, cider<br>margarine, regular, 80% fat, composite, stick, without salt<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>vanilla extract<br>sugars, powdered<br>cream, whipped, cream topping, pressurized","directions":"Line 12 standard muffin cups with liners.<br>Spray insides of liners with cooking spray and set aside.<br>Preheat oven to 350.<br>In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth.<br>Set aside.<br>In medium bowl, sift together flour, cocoa, baking soda and salt.<br>Lightly whisk and set aside.<br>With mixer on medium, beat together oil and brown sugar until light and lump-free.<br>Add Egg Beaters and beat until mixed well.<br>Beat in vanilla until blended.<br>Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.<br>Fill each muffin cup 1/3 full of batter.<br>Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter.<br>Continue to fill each cup with more batter until each is nearly full.<br>Bake in oven until tops spring back when lightly pressed, about 20 minutes.<br>Do not overbake.<br>Cool cupcakes completely before frosting.<br>NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.<br>Frosting:.<br>With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.<br>On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth.<br>Frost cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/33871/chocolate-peanut-butter-surprise-cupcakes-frosting"},{"id":"33847","title":"Ww Chocolate-Peanut Butter Shake Points+ 4","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>water, bottled, generic","directions":"Place all ingredients in a blender; cover and blend until smooth.<br>Yields about 1 cup per serving.","url":"https://recipe.bluelayer.org/recipe/33847/ww-chocolate-peanut-butter-shake-points-4"},{"id":"33830","title":"Holiday Cookies in a Jar","ingredients":"sugars, granulated<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;In a 1-quart widemouthed jar, add the ingredients in the order listed.<br>Pack them down firmly after each addition (use the blunt end of a table knife or a wooden spoon to level and tamp down each layer).<br>Screw on the cover and prepare a gift tag with the following instructions:.<br>To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl.<br>Add contents of the jar and stir until well blended.<br>Drop by rounded teaspoonfuls onto an ungreased cookie sheet.<br>Bake at 350 degrees for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/33830/holiday-cookies-in-a-jar"},{"id":"33829","title":"Chocolate Glaze","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring heavy cream and corn syrup to a gentle simmer in a small saucepan.<br>Pour over chocolate in a bowl, and let stand for 1 minute.<br>Stir until chocolate melts and mixture is shiny and smooth.<br>Let cool slightly, about 10 minutes.<br>Use immediately.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/33829/chocolate-glaze"},{"id":"33822","title":"Vegan Chocolate Cake","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>vanilla extract<br>vinegar, distilled<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda","directions":"Preheat oven to 375.<br>Line two 9 inch baking pans with parchment paper.<br>If you don't have parchment paper, spray with Pam.<br>In a large bowl mix together the applesauce, water, vanilla, and vinegar.<br>In a seperate bowl, combine remaining ingredients.<br>Gradually add the dry ingredients to the liquid mixture.<br>Beat well.<br>Bake for 25-30 minutes or until a toothpick is inserted and comes out clean.","url":"https://recipe.bluelayer.org/recipe/33822/vegan-chocolate-cake"},{"id":"33811","title":"English Toffee Bars","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350F.<br>In large bowl, combine butter, flour and brown sugar.<br>With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain).<br>Press into ungreased 13x9x2-inch baking pan.<br>Sprinkle pecans over crust.<br>Toffee Topping: In small saucepan, combine ; cook over medium heat, stirring constantly, until mixture comes to a boil.<br>Continue boiling, stirring constantly, 30 seconds.<br>Drizzle topping evenly over pecans and crust.<br>Bake 20 to 22 minutes oruntil topping is bubbly and golden; remove from oven.<br>Immediately sprinkle milk chocolate chips over top; press gently onto surface.<br>Cool completely in pan on wire rack.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/33811/english-toffee-bars"},{"id":"33800","title":"Impossibly Divine Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, almonds","directions":"Cook butter, sugar, water and corn syrup to the crack stage (290F) checking with a candy thermometer.<br>Add half the finely chopped almonds and cook 3 minutes more.<br>Pour into a well buttered 9-inch square pan and let cool.<br>Invert the pan and candy will fall out.<br>(Sprinkle it with melted semi-sweet chocolate while stil hot if desired, or with nuts.<br>Break apart.<br>Store in an airtight container (if it lasts that long!<br>).","url":"https://recipe.bluelayer.org/recipe/33800/impossibly-divine-toffee"},{"id":"33796","title":"Brown Sugar Glaze","ingredients":"sugars, brown<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"put all ingredients together in a saucepan and bring to a boil.<br>Stir constantly for 2 minutes.<br>Take off heat and allow to get to warm.<br>Drizzle over bundt like german chocolate bundt.","url":"https://recipe.bluelayer.org/recipe/33796/brown-sugar-glaze"},{"id":"33792","title":"Donut Glaze","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.<br>Add the vanilla and hot water.<br>Mix until smooth.<br>If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds.<br>Stir, then microwave another 30 seconds and stir again until completely melted.<br>Add to the plain glaze mixture.<br>Blend until smooth.<br>When the donuts have cooled, dip each \\top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/33792/donut-glaze"},{"id":"33787","title":"Chocolate Fondue","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>syrups, corn, light<br>vanilla extract<br>candies, semisweet chocolate","directions":"Combine first 5 ingredients in a large saucepan over medium heat.<br>Bring to a simmer; cook 5 minutes, stirring constantly.<br>Reduce heat to medium-low; cook for 2 minutes or until mixture is smooth, stirring constantly.<br>Place the chocolate in a medium bowl.<br>Pour milk mixture over chocolate, and stir until smooth.<br>Transfer chocolate mixture to a fondue pot.<br>Keep warm over a low flame.","url":"https://recipe.bluelayer.org/recipe/33787/chocolate-fondue"},{"id":"33784","title":"Chocolate Truffles","ingredients":"cocoa, dry powder, unsweetened<br>sugars, powdered<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"First sift together the cocoa powder and powdered sugar into a medium sized bowl, then set aside.<br>Melt together the chocolate and heavy cream in the top of a double broiler (with simmering water in the bottom).<br>Once the chocolate is melted, remove the bowl from the heat and stir in the vanilla.<br>Cover the bowl with a sheet of plastic wrap and refrigerate overnight (or at least one hour).<br>Once cooled, scoop and shape the chocolate mixture into one inch balls (I used a melon baller to make them even.)<br>Roll them in the cocoa and powdered sugar mixture until coated and serve!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33784/chocolate-truffles"},{"id":"33781","title":"Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, cinnamon, ground<br>salt, table<br>ice creams, vanilla<br>oil, corn, peanut, and olive","directions":"Preheat oven to 350F.<br>Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes.<br>(Toasted coconut can be covered and stored at room temperature up to 1 day.)<br>In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.<br>Add chocolate, cinnamon, and salt.<br>Let stand 1 to 2 minutes.<br>Whisk until chocolate is melted and mixture is shiny.<br>(Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)<br>Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.","url":"https://recipe.bluelayer.org/recipe/33781/mexican-ice-cream-sundaes-with-cinnamon-chocolate-sauce"},{"id":"33776","title":"Raspberry Fudge Sauce","ingredients":"candies, semisweet chocolate<br>raspberries, raw<br>cream, whipped, cream topping, pressurized<br>syrups, corn, light","directions":"Combine over low heat until melted.<br>Serve over ice cream or whatever.<br>Garnish with whole raspberries.","url":"https://recipe.bluelayer.org/recipe/33776/raspberry-fudge-sauce"},{"id":"33751","title":"Peanut Putter Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Butter sides of heavy 2qt saucepan.<br>In it combine 2 cups granulated sugar and 23 cup of milk.<br>Stir over medium heat until sugar disolves and mixture boils.<br>Cook to soft ball stage (234 degrees).<br>Remove from heat; quickly add 1/2 pint jar of marshmallow fluff, 1 cup PB, one 6 oz pkg (1 cup) semi sweet chocolate chips, and 1 teaspoon vanilla extract;blend.<br>Pour into buttered 9x9x2-inch pan.<br>Score; refrigerate; cut when firm.","url":"https://recipe.bluelayer.org/recipe/33751/peanut-putter-fudge"},{"id":"33740","title":"Chocolate Raisin Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>potatoes, raw, skin<br>butter, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Preheat oven to 350F (180C).<br>Sift all-purpose flour, salt, potato flour and vanilla sugar into a medium-size bowl.<br>Cut in butter until mixture forms coarse crumbs; mix in raisins.<br>Mix together to form a soft dough.<br>Roll out dough on a floured surface to a rectangle slightly smaller than an 11x7 inch baking pan.<br>Place rolled-out dough in pan; press to fit.<br>Smooth top; prick well.<br>Bake about 25 minutes or until very lightly browned.<br>Cool a few minutes.<br>Using a sharp knife, mark through surface of mixture with lines to use as a guide for cutting.<br>Let cool in pan.<br>Cut mixture in 20 squares; remove from pan.<br>Place chocolate in a small bowl over a pan of gently simmering water; stir until melted and smooth.<br>Line a baking sheet with foil.<br>Dip bars in chocolate, coating evenly; lift out with a fork and tap gently on side of bowl to remove excess chocolate.<br>Place on foil.<br>Place baking sheet in a cool place until chocolate sets.<br>If desired, any remaining chocolate can be piped over bars for decoration.","url":"https://recipe.bluelayer.org/recipe/33740/chocolate-raisin-bars"},{"id":"33734","title":"Nut and Oat Choc-Chip Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>oat bran, raw<br>wheat germ, crude<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 160C.<br>Line two baking trays with non-stick baking paper.<br>In a large bowl, put the flour, oats, oat bran, wheat germ, skim milk powder and baking powder, mix well.<br>In a medium bowl whisk the egg and milk together and then whisk in the sugar (or equivalent), the oil and vanilla essence.<br>Now mix the wet and dry ingredients together and then stir in the chocolate chips, walnuts and coconut.<br>Drop heaped teaspoonfuls of mixture on to the trays about 5 cm apart.<br>Bake for 10 to 12 minutes or until edges are set and bottoms are light brown.<br>Transfer to a wire rack and set aise to cool.<br>Will keep for up to 4 days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33734/nut-and-oat-choc-chip-biscuits"},{"id":"33718","title":"Classic English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>vanilla extract<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place a piece of parchment paper on a cookie sheet.<br>Sprinkle with almonds.<br>Measure out chocolate chips.<br>In a large saucepan, melt butter with sugar, salt and water over LOW heat.<br>Then stir mixture constantly over medium-high heat until it reaches 300 degrees on a candy thermometer.<br>Remove from heat and stir in vanilla.<br>Pour mixture onto cookie sheet over the almonds.<br>Spread with a spatula into a rectangular shape.<br>While toffee is hot, sprinkle the chocolate chips over the top.<br>Once chocolate is melted, spread it evenly over the toffee.<br>Let it sit at room temperature for 20 minutes then cool in the refrigerator for 30 minutes.<br>Remove from the refrigerator and break into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/33718/classic-english-toffee"},{"id":"33714","title":"Sara's Peanut Butter & Marshmallow Crispy Clouds","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive","directions":"Melt white bark in microwave, on high approximately 3 minutes, stirring occasionally.<br>Mix in other ingredients.<br>Drop on wax paper.<br>Allow to cool.<br>Store in plastic container.","url":"https://recipe.bluelayer.org/recipe/33714/saras-peanut-butter-marshmallow-crispy-clouds"},{"id":"33691","title":"Hot Chocolate Sauce","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>butter, without salt<br>vanilla extract","directions":"Place the chocolate in a medium mixing bowl and set aside.<br>In a medium saucepan combine the milk, heavy cream, and butter and cook over medium high heat until the mixture just comes to a boil.<br>Remove from the heat and pour over the chocolate.<br>Allow mixture to sit, undisturbed, for 1 to 2 minutes.<br>Whisk mixture until all chocolate melts and the sauce is very smooth.<br>Whisk in vanilla and serve immediately, or place in a heat-proof bowl and cover the surface with plastic wrap to prevent a skin from forming.<br>When the mixture is cool, refrigerate for up to 3 weeks.<br>Mixture may be reheated gently as needed, or microwaved for 30-second intervals until the sauce melts.","url":"https://recipe.bluelayer.org/recipe/33691/hot-chocolate-sauce"},{"id":"33646","title":"Fat-Free/Low-Fat Vanilla Milkshake!","ingredients":"yogurt, vanilla, non-fat<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a blender, combine all ingredients and blend until smooth.<br>You could also add in coffe syrup or chocolate syrup to change it up!","url":"https://recipe.bluelayer.org/recipe/33646/fat-free-low-fat-vanilla-milkshake"},{"id":"33631","title":"Peanut Butter Chocolate Balls","ingredients":"oats<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Mix oats, sugar, cocoa powder in a bowl.<br>Add the peanut butter and mix with hands until the peanut butter is fairly distributed (there might still be some clumps/dry mix).<br>Add the milk and continue mixing with hands until the mixture gets sticky, without any clumps or dry areas.<br>Form into balls (desired size) and place in the refrigerator for approx 10-20 minutes.<br>Dig in!","url":"https://recipe.bluelayer.org/recipe/33631/peanut-butter-chocolate-balls"},{"id":"33628","title":"Yummy 10 Minute Cookie Bar","ingredients":"butter, without salt<br>sugars, brown<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt butter and pour over the brown sugar and oats.<br>Mix well.<br>Press into a greased 9 x 13 pan.<br>Bakes 400 degrees for 10 minutes.<br>Frosting:.<br>Melt Chocolate chips and peanut butter together in sauce pan.<br>Spread over baked oat layer.<br>Chill.<br>Cut into Bars.","url":"https://recipe.bluelayer.org/recipe/33628/yummy-10-minute-cookie-bar"},{"id":"33616","title":"Chocolate Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In a medium pot, bring 1 1/3 cups water to a boil.<br>Add the rice, cover and turn the heat to low.<br>Cook until all the water has been absorbed and rice is tender, about 15 minutes.<br>Let cool until warm.<br>To the pot with the rice, stir in the milk, sugar and salt.<br>Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes.<br>Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes.<br>Serve warm or cover and cool in refrigerate for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/33616/chocolate-rice-pudding"},{"id":"33607","title":"Dark Chocolate Cookie Dough Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oats<br>nuts, cashew nuts, raw<br>nuts, almonds<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a mini muffin tin with paper liners.<br>Over a double boiler or in the microwave, melt dark chocolate.<br>Once chocolate is melted, line bottom of muffin tin liners with a heaping teaspoon of melted chocolate.<br>In a food processor blend oats, cashews, and 1/2 cup almonds together until mixture has a flour consistency.<br>Add in peanut butter and syrup.<br>Blend until dough comes together.<br>More peanut butter may need to be added to get mixture to form together better.<br>Add in chocolate chips and pulse a few more seconds.<br>Cover with remaining chocolate.<br>Sprinkle on remaining 1 tablespoon almonds over the top of chocolates.<br>Freeze for 20 minutes or until hardened.<br>Store them in the freezer.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/33607/dark-chocolate-cookie-dough-cups"},{"id":"33600","title":"Coco Cocoa (Coconut Hot Chocolate)","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients together thoroughly to create a hot chocolate mix.<br>Add 1/3 cup mix to approximately 1 1/2 cups hot water or milk.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33600/coco-cocoa-coconut-hot-chocolate"},{"id":"33598","title":"Dark Chocolate Walnut Raspberry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cornstarch<br>salt, table<br>butter, without salt<br>nuts, walnuts, english<br>jams and preserves, apricot<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, walnuts, english","directions":"Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.<br>Add the butter and mix on low speed until dough forms.<br>Stir in 1/2 cup finely diced walnuts.<br>Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.<br>Wrap the log in waxed paper and refrigerate until firm, about 2 hours.<br>(Can be prepared up to 4 days ahead.)<br>Preheat the oven to 350F.<br>Line 2 heavy large baking sheets with parchment.<br>Using a long sharp knife, slice the dough into thin rounds.<br>Arrange the rounds on prepared baking sheets, spacing evenly.<br>Bake until golden brown, about 10 minutes.<br>Spoon a teaspoon of jam onto half of the cookies.<br>Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.<br>Remove the cookies from the oven.<br>Place a plain cookie atop cookies with jam, forming a sandwich.<br>Cool completely.<br>Arrange cookies on the parchment-lined baking sheets.<br>Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern.<br>Immediately sprinkle the cookies with remaining coarsely chopped nuts.<br>Chill until chocolate sets.<br>Store the cookies in an airtight tin up to 3 days.","url":"https://recipe.bluelayer.org/recipe/33598/dark-chocolate-walnut-raspberry-cookies"},{"id":"33569","title":"Chocolate Peanut Butter Squares","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, brown<br>sugars, powdered<br>butter, without salt<br>peanut butter, smooth style, without salt","directions":"Grease a 9x9 pan.<br>Set aside.<br>Place the first three ingredients (the chocolates and 1 tablespoon of butter) into a microwave safe bowl and melt completely.<br>Set aside.<br>In a medium bowl, combine all the remaining ingredients to make the peanut butter base.<br>Mix until smooth.<br>The mixture will have a slightly \"sandy\" texture.<br>Ignore any lumps in the brown sugar.<br>Press mixture evenly into prepared pan.<br>Spread the melted chocolate over all.<br>Put the pan in the fridge to set.<br>Cut into 48 pieces (best if you cut the pieces before the chocolate is completely hard).","url":"https://recipe.bluelayer.org/recipe/33569/chocolate-peanut-butter-squares"},{"id":"33568","title":"Chocolate Buttercream","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a stand mixer using the paddle attachment, or in a large bowl, cream the butter, cocoa, and vanilla at medium speed for 1 to 2 minutes.<br>Add the confectioners' sugar 1 cup at a time, adding in milk whenever the frosting gets too stiff or the mixer starts to struggle.<br>After 4 cups of sugar have been added, add the rest of the milk and mix until the frosting is smooth and silky (about 2 minutes).<br>For a stiffer consistency, add more confectioners' sugar, 1/4 cup at a time.<br>If the frosting gets too stiff, add in more milk, 1 tablespoon at a time.","url":"https://recipe.bluelayer.org/recipe/33568/chocolate-buttercream"},{"id":"33531","title":"No-Bake Chocolate-Oatmeal Protein Cookie","ingredients":"sugars, powdered<br>beverages, almond milk, unsweetened, shelf stable<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>beverages, protein powder whey based<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats","directions":"In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.<br>Bring to a boil and allow to boil for one minute, stirring frequently.<br>Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.<br>Stir in oats.<br>Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.<br>(Or plop down without rolling for a more haystack look.)<br>Allow to set up for 15 minutes.<br>Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.<br>Store in an airtight container.<br>With Agave: 2 tablespoons butter, 1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!<br>), 1/4 cup almond milk, 1 1/2 tablespoons unsweetened cocoa powder, Pinch of salt, 1/4 cup peanut butter,1/2 teaspoon vanilla, 2 scoops chocolate protein powder, 2 cups quick oats.<br>In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.<br>Boil for 1 minute, stirring frequently.<br>Remove from heat and whisk in the peanut butter, vanilla, and protein powder.<br>Stir in the oats.<br>Allow to rest for 5 minutes to become less sticky.<br>Roll into balls, or drop by tablespoons onto waxed paper.<br>Allow to cool completely.<br>Store in an airtight container.<br>Makes 16 protein cookies.","url":"https://recipe.bluelayer.org/recipe/33531/no-bake-chocolate-oatmeal-protein-cookie"},{"id":"33526","title":"Maxime Bilet's \"Exploding\" Chocolate Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, white chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a baking sheet with a silicone baking mat or waxed paper; set aside.<br>Place the chocolate and butter in a microwave-safe bowl and heat in the microwave, stirring every 30 seconds, until just melted and smooth.<br>Fold the Pop Rocks and cereal into the chocolate mixture until evenly combined.<br>Spread onto the prepared baking sheet in an even layer.<br>Let sit at room temperature until set, about 1 to 2 hours.<br>Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/33526/maxime-bilets-exploding-chocolate-recipe"},{"id":"33518","title":"Chocolate Caramels","ingredients":"sugars, granulated<br>syrups, corn, light<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>nuts, walnuts, english","directions":"Combine sugar, syrup, salt, chocolate and 1 cup evaporated milk in large heavy saucepan.<br>Stir constantly until mixture comes to a full boil.<br>Gradually add remaining milk slowly, so that boiling does not stop.<br>Continue cooking, stirring constantly, to firm-ball stage (248F.<br>).<br>Remove from heat.<br>Stir in vanilla extract and nuts.<br>Pour into buttered 8 inch square pan.<br>When cold, turn out on cutting board and cut into 3/4 inch squares.","url":"https://recipe.bluelayer.org/recipe/33518/chocolate-caramels"},{"id":"29789","title":"Chocolate Caramel Peanut Truffles","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>peanut butter, smooth style, without salt<br>salt, table<br>vanilla extract<br>oil, corn, peanut, and olive","directions":"Place the sugar in a heavy saucepan.<br>Cook over medium-high heat, stirring just until the sugar has melted.<br>Continue cooking, swirling the pan often, until the sugar is dark golden caramel.<br>Remove the pan from the heat and carefully pour in the cream.<br>Return the pan to the heat and simmer, stirring, until the caramel has dissolved.<br>Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla.<br>Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved.<br>Transfer to a bowl and cool to room temperature.<br>Cover the bowl with plastic wrap and chill until firm, about 2 hours.<br>Use a small spoon to scoop out the truffles and form into 1-inch balls.<br>Roll the truffles in the peanuts and transfer to a tray covered with waxed paper.<br>Chill until firm, about 1 hour.<br>Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29789/chocolate-caramel-peanut-truffles"},{"id":"19151","title":"Chocolate Praline Tart","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>butter, without salt<br>sugars, brown<br>honey<br>sugars, granulated<br>nuts, pecans<br>cream, whipped, cream topping, pressurized","directions":"Preheat the oven to 350F (175C).<br>In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.<br>With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.<br>Process until dough forms a ball on top of the blades.<br>Press dough into a 12-inch tart pan with a removable bottom.<br>Bake for 10 minutes or until light brown.<br>Set aside to cool.<br>In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.<br>Boil for 3 minutes.<br>Add pecans and cream and return to a boil.<br>Immediately pour into cooled crust.<br>Bake until center is bubbling, about 20 minutes.<br>Let cool to room temperature, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/19151/chocolate-praline-tart"},{"id":"33510","title":"Chocolate Oatmuck (Oatmeal)","ingredients":"butter, without salt<br>oats<br>water, bottled, generic<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Melt butter in a large skillet and saute steel cut oats over medium high heat for about one minute.<br>Add hot water, bring to a boil and reduce heat to keep at a simmer for 20 minutes.<br>Do not stir!<br>Mix salt, sugar and cocoa powder together to prevent the cocoa from clumping and add to oats.<br>Add milk and continue to simmer for another 10 minutes stirring occasionally.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/33510/chocolate-oatmuck-oatmeal"},{"id":"33501","title":"Peppermint Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>peppermint, fresh<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Pop 1/2 cup popcorn.<br>I use an air popper.<br>Yield is about 16 cups popped.<br>Finely crush peppermint sticks (I place them in a Ziploc bag and crush them with a rolling pin).<br>Melt white chocolate in a double boiler or in the microwave.<br>If melting in the microwave, stir every 30 seconds.<br>(It takes about 1 1/2 minutes to melt.)<br>Place popcorn in an extra large bowl by handfuls to remove the unpopped kernels.<br>Working quickly before the chocolate sets, drizzle white chocolate over the popcorn, sprinkle the peppermint candy and a dash of salt.<br>Stir vigorously to coat the popcorn.<br>Spread the popcorn in a thin layer onto waxed paper.<br>When popcorn is cool and dry, break into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/33501/peppermint-popcorn"},{"id":"33479","title":"Popcorn Cake","ingredients":"corn, sweet, white, raw<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking<br>candies, marshmallows","directions":"Melt oil, butter and marshmallows over low heat until melted together.<br>Pour M&amp;M's and peanuts in melted mixture.<br>Stir in popcorn until all is mixed together.<br>Press into greased angel food cake pan and let cool.<br>Dump onto a platter and cut.","url":"https://recipe.bluelayer.org/recipe/33479/popcorn-cake"},{"id":"33472","title":"Chocolate-Coated Almonds","ingredients":"sugars, granulated<br>water, bottled, generic<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a saucepan, combine the sugar and water and boil over moderate heat without stirring until the syrup reaches 248 on a candy thermometer, 10 minutes.<br>Add the almonds and stir to coat.<br>Spread the nuts in a single layer on a parchment-lined baking sheet; let cool.<br>Drizzle the melted chocolate over the candied almonds and refrigerate until the chocolate is set, about 15 minutes.<br>Serve cold or at room temperature.","url":"https://recipe.bluelayer.org/recipe/33472/chocolate-coated-almonds"},{"id":"33456","title":"Pajas","ingredients":"nuts, pecans<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>apricots, dried, sulfured, uncooked<br>candies, semisweet chocolate<br>milk, canned, condensed, sweetened","directions":"Preheat the oven to 325 degrees.<br>Line a cookie sheet with parchment paper, or use a nonstick pan.<br>Toss the pecans in the melted butter to evenly coat.<br>Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic.<br>Set aside to cool, and then chop roughly.<br>Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.<br>Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2 1/4-inches in diameter (these cookies do not spread).<br>Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.<br>Transfer to racks to cool.","url":"https://recipe.bluelayer.org/recipe/33456/pajas"},{"id":"33451","title":"Sugar Free Chocolate Brownies Recipe","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sweetener, herbal extract powder from stevia leaf<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 F. 2.<br>In a large bowl, cream together oil, milk, vanilla and applesauce.<br>Add cocoa powder, flour, baking powder, salt and Stevia and mix well.<br>Stir in optional add-in ingredients if desired.<br>Line an 8 by 8 baking dish with parchment paper.<br>Bake for 25-30 minutes and FALL in LOVE!<br>YUM!<br>Calories per serving: 118* Fat: 7g* Fiber: 3g* Carbs: 15g* Protein: 3g* Points+: 3* Old Points: 2*","url":"https://recipe.bluelayer.org/recipe/33451/sugar-free-chocolate-brownies-recipe"},{"id":"33435","title":"Sweet Nothings Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Combine cereal raisins, pretzels, chocolate pieces and peanuts in large resealable bag; shake well.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/33435/sweet-nothings-trail-mix"},{"id":"33433","title":"Crock-Pot Chocolate Frito Candy","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, brown<br>oil, corn, peanut, and olive<br>corn, sweet, white, raw<br>pretzels, soft, unsalted","directions":"Put the Fritos and the pretzels in a large Ziploc and smash until crumby; set aside.<br>Line a cookie sheet with parchment paper.<br>Put the butter, chocolate chips, peanut butter, and brown sugar, into your crockpot and set on high for 1-2 hours or until everything is really melty and you can mix it well.<br>(Hers took 1 hour, 15 minutes to melt nicely in a 6 quart crock pot.<br>Remember the size of crock pot determines the length of cooking time in crock pot cooking.<br>).<br>Stir in pretzels and Frito pieces.<br>Using oven mits (use them!<br>The crock is hot!<br>Do not get burned.)<br>dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.<br>Sprinkle the peanut pieces on top.<br>Put the pan in the refrigerator for about an hour, or until candy has set completely.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/33433/crock-pot-chocolate-frito-candy"},{"id":"33425","title":"Chocolate, Peanut and Caramel Corn Snack Mix","ingredients":"corn, sweet, white, raw<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate","directions":"Combine caremel corn, peanuts, pretzel twists and chocolate peices on large rimmed baking sheet.<br>Drizzle with melted chocolate.<br>Cool until set; break into pieces.","url":"https://recipe.bluelayer.org/recipe/33425/chocolate-peanut-and-caramel-corn-snack-mix"},{"id":"33415","title":"Breyers Frosty Hot Chocolate","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"In blender, process all ingredients except marshmallows until smooth.<br>Pour into glass mugs, then top with marshmallows.","url":"https://recipe.bluelayer.org/recipe/33415/breyers-frosty-hot-chocolate"},{"id":"33407","title":"Peanut butter, chocolate and banana chip cookies","ingredients":"honey<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>bananas, raw","directions":"mix ingredients together<br>preheat oven to 350F<br>bake for 20 minutes","url":"https://recipe.bluelayer.org/recipe/33407/peanut-butter-chocolate-and-banana-chip-cookies"},{"id":"33404","title":"Creamy Milk Chocolate Cornstarch Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized","directions":"In a saucepan combine the first 4 dry ingredients.<br>Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat.<br>Immediately pour into serving dishes allow to sit at room temperature until cooled.<br>Enjoy warm or refrigerate until cold.","url":"https://recipe.bluelayer.org/recipe/33404/creamy-milk-chocolate-cornstarch-pudding"},{"id":"33401","title":"S'mores Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Empty all ingredients into a LARGE bowl or bag and mix.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/33401/smores-trail-mix"},{"id":"33376","title":"Rice Krispies Treats with Dulce de Leche and Chocolate Drizzle","ingredients":"milk, canned, condensed, sweetened<br>salt, table<br>butter, without salt<br>candies, marshmallows<br>salt, table<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"I like using David Leibovitzs method of making dulce de leche.<br>He suggests pouring a can of sweetened condensed milk in a pie pan, sprinkling a bit of sea salt over the top, covering the pan with aluminum foil, then placing it in a larger baking dish filled halfway with water and baking at 425 F for about an hour to an hour and fifteen minutes.<br>Stir the mixture occasionally while it bakes, and add more water the the bottom pan if it evaporates during the process.<br>You want the mixture to have a nice brown color.<br>But feel free to use whatever method works for you.<br>When done, set it aside.<br>Grease a 9x13 pan, or line one with parchment paper.<br>Melt butter over medium-low heat in large pot.<br>Add the marshmallows and stir until they have melted.<br>Mix in salt and vanilla extract and take it off the heat.<br>Stir rice cereal into the melted marshmallow mixture and then press it into the prepared pan.<br>Let it cool.<br>Using a double boiler or microwave, carefully melt the chocolate chips with the heavy cream.<br>Stir the mixture until the chocolate chips have all melted.<br>Take off heat and brush onto the Rice Krispies Treats.<br>Drizzle the dulce de leche over the layer of chocolate.<br>Assembly note: If you are feeling really indulgent, you can press half of the Rice Krispies mixture into the pan, then pile on a layer of chocolate and a layer of dulce de leche, then put the remaining Rice Krispies mixture into the pan.","url":"https://recipe.bluelayer.org/recipe/33376/rice-krispies-treats-with-dulce-de-leche-and-chocolate-drizzle"},{"id":"33362","title":"White Knight-tini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add all the ingredients to a cocktail shaker filled with ice.<br>Stir and strain into martini glass.","url":"https://recipe.bluelayer.org/recipe/33362/white-knight-tini"},{"id":"33331","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Melt butter, peanut butter, and chocolate chips together over medium heat.<br>Remove from stove and stir in cereal.<br>Put powdered sugar in a clean garbage bag, paper bag, or plastic grocery bag.<br>Add cereal to bag.<br>Shake until coated in powdered sugar.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/33331/puppy-chow"},{"id":"33323","title":"Chocolate Surprise Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>cocoa, dry powder, unsweetened<br>nuts, almonds<br>sugars, powdered<br>cherries, sweet, raw","directions":"Preheat oven to 350.<br>Lightly grease cookie sheets.<br>In large mixing bowl, cream butter and sugar for about two minutes.<br>Add extracts, flour, salt, cocoa, and almonds.<br>Mix well.<br>Dough will be stiff.<br>To shape cookies, take a golf ball piece of dough and place a cherry in the center.<br>Shape the dough so that the cherry is completely surrounded and the dough is round in shape.<br>Place on cookie sheet about 1 1/2 inches apart.<br>Bake for 12-15 minutes or until firm to touch.<br>While still hot, roll in powdered sugar.<br>Place on wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/33323/chocolate-surprise-cookies"},{"id":"33321","title":"Dark Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"In a saucepan, bring the cream just to a simmer over medium-low to low heat.<br>Pour the cream over the chocolate in a bowl and cover with plastic wrap.<br>Let stand about 10 minutes to melt the chocolate.<br>Add the vanilla and stir until smooth.<br>Set aside to cool to room temperature, 30 minutes to 1 hour.<br>Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored.<br>If the chocolate has cooled enough, it will be ready to form truffles right away.<br>If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top.<br>Refrigerate until firmed, but still scoopable, up to 2 hours.<br>Pour the cocoa powder onto a deep plate or shallow bowl.<br>Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball.<br>Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.<br>Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.<br>If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.<br>Cook's Note: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.","url":"https://recipe.bluelayer.org/recipe/33321/dark-chocolate-truffles"},{"id":"33308","title":"Chocolate Ganache Glaze With Honey","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>honey<br>salt, table","directions":"Bring cream to a boil in a large saucepan.<br>Add chocolate and remove from heat.<br>Allow to sit for 5 minutes, swirling the pan to make sure the cream covers the chocolate.<br>Add honey and and salt.<br>Whisk until the ingredients are blended.<br>Cool the mixture until it is thick enough to coat a cake, cupcakes, or whatever you like.","url":"https://recipe.bluelayer.org/recipe/33308/chocolate-ganache-glaze-with-honey"},{"id":"33306","title":"Fat Bombs","ingredients":"butter, without salt<br>nuts, cashew nuts, raw<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>cherries, sweet, raw<br>cocoa, dry powder, unsweetened<br>apples, raw, with skin<br>cocoa, dry powder, unsweetened","directions":"Melt the three butters over very low heat.<br>As soon as you are able to blend the ingredients, remove from heat and mix thoroughly.<br>Add the rest of the ingredients.<br>Mix well.<br>This should at least double in bulk.<br>Add in any dried fruit, nuts, and seeds that you like.<br>You can add in chocolate or leave out the cocoa.<br>Use any nut butter.<br>I hugely prefer coconut butter over coconut oil because the texture is too oily for me, but some folk prefer it with coconut oil.<br>Scoop into anything you can remove these from.<br>These won't come out of metal easily.<br>I use silicone muffin tins or drop it onto waxed paper on cookie sheets.<br>The muffin tins are the easiest.<br>I use about 2 T per drop (I have a 2 T coffee scoop).<br>Refrigerate until solid.<br>You can then drizzle melted chocolate over them if you like.<br>Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/33306/fat-bombs"},{"id":"33300","title":"Hot Chocolate (for Serious Chocolate Lovers)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table","directions":"Heat the milk in a saucepan over medium heat.<br>When hot, stir in the sugar and whisk until dissolved.<br>Once the milk is hot and steaming, add the chocolate and salt and turn the heat down to medium low.<br>Stir until the chocolate is completely melted.<br>The hot chocolate is now ready to serve.<br>If you prefer a thicker consistency (like me), keeping whisking and cook at a low boil for 3-5 minutes until it becomes thick and creamy.<br>Dont walk away, stay with it and lightly whisk to prevent scorching.<br>Serve warm with homemade marshmallows if desired.<br>Makes 4-6 small servings in demitasse or coffee cups.<br>Add-ins: You can also serve this with a small jigger of peppermint Kahlua or creme de mente.<br>Your guests add it to the chocolate as desired.<br>(Adapted from a recipe by David Lebovitz.)","url":"https://recipe.bluelayer.org/recipe/33300/hot-chocolate-for-serious-chocolate-lovers"},{"id":"33288","title":"Chocolate Fudge","ingredients":"milk, canned, condensed, sweetened<br>candies, semisweet chocolate<br>vanilla extract<br>nuts, pecans","directions":"To toast the nuts: Preheat oven to 350 and place rack in center of oven.<br>Place hazel nuts on baking sheet and bake for 15 minute Remove from oven and place on a clean kitchen towel.<br>Roll up the towel and let the nuts steam for 5 minute and then rub to remove skins.<br>Let cool and then chop.<br>If using pecans or walnuts, toast for 8 min, cool and chop.<br>For fudge: Butter or spray a non-stick 9 x 9 inch pan.<br>Combine condensed milk, chocolate, and vanilla in a Pyrex bowl over a saucepan of simmering water.<br>Melt the mixture, stirring frequently.<br>Make sure it doesn't get too hot or the fudge will turn out grainy.<br>Stir until smooth.<br>Remove from the heat and stir in the nuts.<br>Spoon into prepared pan and smooth out with a spatula.<br>Let it harden for a few hours and then cut into pieces.<br>Will keep in airtight container for several days at room temperature or it can also be refrigerated.","url":"https://recipe.bluelayer.org/recipe/33288/chocolate-fudge"},{"id":"33276","title":"Chocolate Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bring the milk, cream, vanilla and cocoa to a boil.<br>Mix in the chocolate chips and serve.","url":"https://recipe.bluelayer.org/recipe/33276/chocolate-soup"},{"id":"33274","title":"Rich Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the milk in a medium saucepan over medium-low heat, 4-6 minutes (do not let it boil).<br>To each mugs add 1/4 cup of the chocolate chips.<br>Fill with the hot milk and stir until melted.<br>Tip: Instead of spoons, offer candy canes or cinnamon sticks for stirring.","url":"https://recipe.bluelayer.org/recipe/33274/rich-cocoa"},{"id":"33270","title":"Pecan Clusters","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>candies, semisweet chocolate<br>nuts, pecans","directions":"Combine sugar, evaporated milk and corn syrup in a 2 quart saucepan.<br>Stir over medium heat until mixture boils and is bubbly all over top.<br>Boil and stir over medium heat 2 minutes more.<br>Remove from heat.<br>Stir in 1 cup pecans.<br>Drop with 2 teaspoons on waxed paper.<br>Chill until set.","url":"https://recipe.bluelayer.org/recipe/33270/pecan-clusters"},{"id":"33267","title":"White Chocolate Shot","ingredients":"chocolate, dark, 70-85% cacao solids<br>ice creams, vanilla<br>cream, whipped, cream topping, pressurized","directions":"In the container of a blender, combine the creme de cacao and ice cream.<br>Blend until smooth, then pour into shot glasses and top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/33267/white-chocolate-shot"},{"id":"33234","title":"Healthy Oatmeal Date Walnut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>nuts, walnuts, english<br>dates, deglet noor<br>soymilk, original and vanilla, unfortified<br>oil, canola<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>molasses<br>syrup, maple, canadian","directions":"Preheat oven to 350 degrees F. (or 325 convection oven).<br>Line 3 cookies sheets with parchment paper.<br>Mix all dry ingredients.<br>Wisk together wet ingredients.<br>Fold in dry to wet and stir until moist.<br>If batter is too dry add a little more applesauce.<br>Use small ice cream scoop to make cookies.<br>Bake 15 minutes.<br>Transfer to baking rack and cool.<br>I throw them into a ziploc bag and just grab 2 out of the freezer whenever the mood hits me.<br>I use them for the kids lunches too and they love them!<br>VARIATION: I basically make the same recipe but with dairy free chocolate chips instead of walnuts and omit molasses and maple syrup.<br>We live on those!<br>I love stocking up the freezer on Sundays.<br>:).","url":"https://recipe.bluelayer.org/recipe/33234/healthy-oatmeal-date-walnut-cookies"},{"id":"33231","title":"Almond Roca","ingredients":"sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>syrup, maple, canadian<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put first four ingredients in a pan and cook to hard crack stage (290), stirring constantly.<br>Pour into buttered pie tin or 10 inch cake (round or square).<br>Cool, turn out and break into pieces.<br>Coat with melted chocolate chips and roll in nuts.","url":"https://recipe.bluelayer.org/recipe/33231/almond-roca"},{"id":"33227","title":"Mexican Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"In the top of a double boiler over simmering water, melt the chocolate.<br>Stir together the milk, cream, and sweetened condensed milk in a heavy 2-quart saucepan over low heat.<br>Cook until very hot but not boiling.<br>Whisk in the sugar, cloves, cinnamon, and cayenne pepper.<br>Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.<br>Pour into mugs and serve.","url":"https://recipe.bluelayer.org/recipe/33227/mexican-hot-chocolate"},{"id":"33223","title":"Easy Homemade Carob \"chocolate\" (Sugar/Dairy-Free)","ingredients":"carob flour<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Sift carob powder into a medium bowl.<br>(To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).<br>Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.<br>Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge.<br>Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds.<br>(For a faster result, put in freezer for 15 minutes).<br>Once set, chop or break carob block into smaller pieces.<br>Store in a fridge or a cool place until ready to use.<br>Note: Cooking time is time allowed for mixture to set in fridge.<br>I read one suggestion that these could be used as chips in baked goods (e.g.<br>cookies) but I'm a little sceptical and think this might require some experimentation.<br>Try waiting until baked goods have cooled so that the chips harden up again?","url":"https://recipe.bluelayer.org/recipe/33223/easy-homemade-carob-chocolate-sugar-dairy-free"},{"id":"33220","title":"Bittersweet Chocolate Sauce","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Whisk sugar and cocoa powder in heavy small saucepan to blend.<br>Whisk in 1/2 cup water.<br>Add chopped chocolate.<br>Stir over medium heat until chocolate melts and mixture is smooth and begins to simmer, about 5 minutes.<br>(Can be made 2 days ahead.<br>Cover and refrigerate.<br>Rewarm chocolate sauce before serving.)","url":"https://recipe.bluelayer.org/recipe/33220/bittersweet-chocolate-sauce"},{"id":"33212","title":"Protein Bar","ingredients":"oats<br>wheat germ, crude<br>oat bran, raw<br>beverages, protein powder whey based<br>peanut butter, smooth style, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Mix it all well.<br>Freeze in bar shapes.","url":"https://recipe.bluelayer.org/recipe/33212/protein-bar"},{"id":"33209","title":"Sweet Dreams","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>cream, fluid, heavy whipping<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>candies, semisweet chocolate","directions":"In a medium bowl, combine the peanut butter, confectioners' sugar, heavy cream and salt.<br>Divide the peanut butter cream among 10 glasses.<br>In a medium saucepan, whisk together the milk, granulated sugar, cocoa and cornstarch over mediumhigh heat.<br>Bring to a boil, whisking constantly, until thickened, about 2 minutes.<br>Remove from the heat and whisk in the chocolate until melted.<br>Spoon the warm chocolate pudding over the peanut butter cream; refrigerate until set, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/33209/sweet-dreams"},{"id":"33201","title":"Chocolate Soup I","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground","directions":"Heat all but 2 tablespoons of the milk and the cream in a saucepan.<br>Do not allow it to boil.<br>In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream.<br>Pour the cocoa mixture into the hot milk and cream blending well.<br>Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.","url":"https://recipe.bluelayer.org/recipe/33201/chocolate-soup-i"},{"id":"33200","title":"Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, mix together peanut butter, icing sugar, butter, crisp rice cereal and chopped peanuts.<br>Mix until well combined and the mixture holds together.<br>Roll into 1 balls.<br>If desired you can use a 1 ounce ice cream style scoop to ensure that the peanut butter balls are relatively the same size.<br>Place the balls on a parchment lined baking sheet.<br>Once filled, put the baking sheet in the freezer for 15-20 minutes.<br>While the peanut butter balls are in the freezer, fill a small pot with 1 of water.<br>Turn the heat on low and bring the water to a slow simmer.<br>Place the chocolate in a heat-proof bowl that is slightly larger than the pot you are going to use.<br>Set the bowl over the pot (make sure the bottom of the bowl doesnt touch the water) and allow the chocolate to slowly melt, stirring until smooth.<br>Do not increase the heat.<br>Once the chocolate is melted, remove the bowl and pot from the heat.<br>Drop one peanut butter ball into the melted chocolate and use a spoon or fork to turn it and completely cover the peanut butter ball in chocolate.<br>Shake off any excess chocolate and place the peanut butter ball back on the parchment paper.<br>Continue until all of the peanut butter balls are covered.<br>If your chocolate starts to become too cool and thick, place the bowl back over the pot on low heat to re-melt.<br>Refrigerate the balls to harden.<br>Then store them in a cool, dry place or wrap well and freeze.","url":"https://recipe.bluelayer.org/recipe/33200/peanut-butter-balls"},{"id":"33199","title":"Black & Orange Halloween Truffles - Favors / Treats!","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>honey<br>orange juice, raw<br>candies, semisweet chocolate<br>orange juice, raw<br>sugars, granulated","directions":"Bring cream, butter, and honey to a boil in a saucepan.<br>Remove from heat.<br>Add chocolate &amp; orange zest and gently swirl pan to cover chocolate with cream.<br>Slowly whisk until smooth.<br>Transfer to a large bowl.<br>Cover, and refrigerate.<br>Stir mixture every 15 minutes.<br>After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until set but still pliable, 10 to 20 minutes more (total chilling time is 55 to 65 minutes.)<br>Refrigerate until firm but not hard, about 10 minutes.<br>Remove from refrigerator, and roll balls in palms to smooth.<br>Refrigerate, in an airtight container, layered between pieces of parchment or waxed paper, until ready to decorate.<br>You can use a melon baller or tiny ice cream scoop to help.<br>Remove balls from refrigerator.<br>Place sprinkles and sanding sugar in separate small bowls.<br>Dip balls into sprinkles or sanding sugar to coat, pressing sprinkles to adhere.<br>Truffles can be refrigerated in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/33199/black-orange-halloween-truffles-favors-treats"},{"id":"33195","title":"Peanut Butter Clay","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey","directions":"Stir together peanut butter, instant milk and honey.<br>Knead dough until smooth.<br>If dough is too moist, add more powdered milk.<br>If dough is too dry, add more honey.<br>Form into critters of their choice, from snakes to monsters.<br>Then decorate the artwork with peanuts, raisins, chocolate chips, and coconut.<br>Store unused dough in the refrigerator","url":"https://recipe.bluelayer.org/recipe/33195/peanut-butter-clay"},{"id":"33186","title":"Chocolate Chip Shortbread","ingredients":"butter, without salt<br>salt, table<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300; lightly grease two 9-inch round cake pans.<br>In a medium bowl, cream together the butter, salt, sugar, and vanilla.<br>Combine 1 cup of the flour and the chocolate chips in the workbowl of a food processor and process until the chocolate is chopped (you want the chocolate pieces to be small enough that they don't poke out of the dough, but large enough that you can still discern them as individual bits).<br>Beat the remaining 1 1/3 cup flour and the flour/chocolate mixture into the butter/sugar mixture until well combined.<br>Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.<br>Prick the dough with a fork in an attractive pattern.<br>Bake the shortbread for 35-40 minutes, until it is golden brown around the edges.<br>Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.<br>Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.<br>Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).<br>Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/33186/chocolate-chip-shortbread"},{"id":"33180","title":"Strawberries With Cannoli Cream","ingredients":"cheese, ricotta, whole milk<br>sugars, granulated<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.<br>In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)<br>By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture.<br>(If desired, mixture can be made up to 2 days ahead; refrigerate, covered.<br>).<br>To serve, divide strawberries among 8 dessert dishes.<br>Spoon cannoli cream over the berries.<br>Sprinkle with remaining chocolate pieces.","url":"https://recipe.bluelayer.org/recipe/33180/strawberries-with-cannoli-cream"},{"id":"33173","title":"O'Henry Candy Bars","ingredients":"syrups, corn, light<br>peanut butter, smooth style, without salt<br>sugars, brown<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Over low heat, melt first 3 ingredients in a sauce pan until blended.<br>Remove from heat and add cereals and peanuts.<br>Roll into logs.<br>Melt chocolate bits and cover logs.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/33173/ohenry-candy-bars"},{"id":"33158","title":"Chocolate, Cherry and Oatmeal Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>sugars, brown<br>honey<br>vanilla extract<br>butter, without salt<br>nuts, almonds<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F.<br>In a large mixing bowl, combine oats, flour, baking soda, cinnamon and brown sugar and stir to combine.<br>Add 1/2 cup honey, vanilla extract and butter and incorporate into the dry mixture.<br>Add the remaining 1/4 cup honey.<br>Add the sliced almonds, dried cherries and chocolate morsels and stir to incorporate.<br>Line a 8-inch x 8-inch baking dish with parchment paper.<br>Add the mixture into the prepared pan and firmly press into the pan using your hand or a flat knife.<br>Bake for 20-25 minutes or until golden brown on top.<br>Let cool completely on a cooling rack.<br>Once cooled, cut into bars or bite-size pieces.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33158/chocolate-cherry-and-oatmeal-bars"},{"id":"33157","title":"Mock Chocolate Cookie Crust","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined.<br>Pour melted butter into the mixture and stir to incorporate.<br>Press dough into the bottom and up the sides of a 9-inch pie pan.<br>Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33157/mock-chocolate-cookie-crust"},{"id":"33134","title":"Chocolate Chocolate-Chip Cookies (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, canola<br>sugars, granulated<br>seeds, flaxseed<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preaheat the oven to 350.<br>In a large boak, sift together flour, baking cocoa, baking soda, and salt.<br>In a separate bowl, mix oil and sugar.<br>Add ground flaxseeds, soy milk (I like chocolate soy milk for extra chocolatiness!<br>), and vanilla extracts.<br>Mix well.<br>Fold in the flour mixture in batches until a stiff dough forms.<br>I use my stand mixer, but the original recipe recommends mixing with your hands.<br>Do what you like :).<br>Add chocolate chips and/or walnuts to finished dough.<br>Roll the cookies into 1\" balls and flatten into disks about 1.5\" in diameter -- or shape with two spoons, if you don't want to get your hands into it.<br>The oil content makes them pretty easy to shape by hand, though.<br>Place on parchment-lined cookie sheets about 1\" apart -- they don't spread out very much.<br>If you don't like parchment or don't have any on hand, spray with your favorite non-stick spray, or just grease the pan with margarine or (for non-vegans) butter.<br>I just use butter and it comes out fine.<br>Bake for 10 minutes.<br>Remove from oven and let cool for about 5 minutes before transferring them to wire racks to cool completely, so that their shape stays nice and circular.<br>Enjoy, while marveling that the taste is SO good, you'd never guess it's vegan!","url":"https://recipe.bluelayer.org/recipe/33134/chocolate-chocolate-chip-cookies-vegan"},{"id":"33133","title":"Cinnamon Chocolate Coffee Cake - or Babka","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>milk, buttermilk, fluid, cultured, lowfat<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>egg substitute, powder<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>butter, without salt","directions":"Cream butter and sugar until smooth.<br>Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.<br>Add flour and yeast and stir slightly.<br>Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.<br>Knead for 4 minutes before tipping onto counter.<br>Stretch the dough into a rectangle and fold letter style top to bottom and side to side.<br>Place dough in straight sided container, cover and rest 15 minutes.<br>Stretch and fold again, resting 15 more minutes.<br>Allow dough to rise 1.5 times its volume to double its volume.<br>Roll dough out to a 12 inch by 12 inch rectangle.<br>Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency.<br>Add cold butter and pulse until well mixed.<br>Spread mixture on dough, leaving a 1/4 inch rim uncoated.<br>Roll dough into a rope like cylinder without stretching the length beyond 15 inches.<br>Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends.<br>Place in an 8 inch x 4.5 inch loaf pan well oiled.<br>Preheat oven to 350F while letting loaf rise to 1.5 times its volume.<br>Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200F.<br>To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.<br>Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/33133/cinnamon-chocolate-coffee-cake-or-babka"},{"id":"33122","title":"Chunky Chocolate and Oat Cookies","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter, condensed milk and sugar together until light and creamy.<br>Add flour, oats, baking powder and chocolate chunks.<br>Flatten spoonfuls of mixture on to a well greased oven tray and bake for 15-20 minutes at 180C or until golden brown.<br>Cool on a wire rack and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33122/chunky-chocolate-and-oat-cookies"},{"id":"33120","title":"Stracciatella Gelato","ingredients":"cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>salt, table<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Fill a large bowl with ice water and set a smaller bowl inside.<br>Set a fine-mesh strainer in the smaller bowl.<br>Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves.<br>Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat.<br>Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble.<br>Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly.<br>Return the heat to high and bring the milk back to a boil.<br>Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes.<br>It will get viscous but will not thicken enough to coat the back of a spoon.<br>Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature.<br>Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.<br>Place a medium stainless steel bowl in the freezer.<br>Remove the base from the refrigerator, pour it into a separate bowl, and stir in the cream.<br>Pour the base into the bowl of an ice cream maker and spin it according to the machine instructions.<br>Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesnt touch the top vessel, and bring the water to a simmer over medium heat.<br>Add the chocolate to the bowl or double boiler and let it melt, without stirring.<br>Turn off the heat.<br>Take the stainless steel bowl out of the refrigerator.<br>Spoon the gelato out of the ice cream maker into the bowl.<br>Use a spoon to drizzle one-quarter of the melted chocolate over the gelato in thin strands.<br>Use a large metal spoon or metal spatula to break up the chocolate strands and fold them into the gelato.<br>Drizzle another quarter of the chocolate over the gelato and cut it into the gelato in the same way.<br>Continue until youve used all of the chocolate.<br>Cover the bowl and return the gelato to the freezer to firm slightly before serving.<br>Serve it within a few hours of spinning it, before it hardens.","url":"https://recipe.bluelayer.org/recipe/33120/stracciatella-gelato"},{"id":"33105","title":"Hot Chocolate with Ginger","ingredients":"spices, ginger, ground<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine first 3 ingredients in a medium saucepan; cook over medium-high heat until sugar dissolves and is golden (about 5 minutes), stirring frequently.<br>Remove from heat; cool slightly.<br>Stir in milk and syrup; cook over medium-low heat, stirring with a whisk.<br>Heat to 180 or until tiny bubbles form around edge of pan, stirring frequently (do not boil).<br>Strain mixture through a sieve; discard solids.","url":"https://recipe.bluelayer.org/recipe/33105/hot-chocolate-with-ginger"},{"id":"33089","title":"Chocolate Decorations For Valentine's","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>honey","directions":"Chop up the chocolate and melt over a double boiler (about 50C).<br>The chocolate might separate if the temperature is too high.<br>Warm the chocolate to the touch.<br>Combine syrup and mizuame in another bowl and warm over a double boiler [about 30C].<br>Combine the warmed Steps 2 and 3 together.<br>Pour the mixture onto a parchment paper, place a plastic wrap to cover and chill thoroughly in the refrigerator.<br>Let it sit for a day if possible.<br>Knead to evenly incorporate.<br>Then it is ready.<br>Dust cocoa powder on your hands and shape like clay.<br>You can also roll out the chocolate and cut out with cookie cutters Use melted chocolate as glue.<br>[For a rose] Place Step 6 on a new parchment paper and place a plastic wrap on.<br>Roll out the chocolate to be thin [about 3 mm-to your liking].<br>Core =1 circle Flower petals = heart shape cookie cutters [or flower petals shapes] and cut out as needed.<br>The amount of petals depends on the size of the flower.<br>Core = Cut the round shape into half, let them over lap each other and roll to the arrow direction.<br>Wrap and stick the petals to the core.<br>Shape nicely depending on how the whole shape looks.<br>Repeat this process and make your desired size.<br>This is made with core = 1 piece, and petals = 5 pieces.<br>The picture is for how it looks like form the side.<br>Cut off the excess.<br>The rose will look beautiful if you make the edges of the petal thin and wavy.<br>The rose in the picture is pretty big.<br>I used core = 1 pieces and petals = 8 pieces.<br>For spirals, spread out Step 6 on half of a parchment paper and make cuts.<br>Use the other half of the parchment paper and place the chocolate in between.<br>Wrap the chocolate onto a rolling pin or a core of a plastic wrap, and let it chill.<br>Remove the parchment paper form the stick.<br>Remove the parchment paper form the chocolate.<br>It's prone to cracking.<br>Wrapping Step 17 to a stick is easier to make the spirals.<br>[Arrangement]","url":"https://recipe.bluelayer.org/recipe/33089/chocolate-decorations-for-valentines"},{"id":"33087","title":"Fruit Salad With Blueberry Glaze and Dark Chocolate Curls","ingredients":"peaches, yellow, raw<br>nectarines, raw<br>raspberries, raw<br>blackberries, raw<br>blueberries, raw<br>honey<br>vinegar, balsamic<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"*NOTE: Balsamic glaze is available in specialty stores.<br>For easier preparation, use about the amount of vinegar indicated in the recipe and heat on the stove top.<br>Reduce by about 1/3 until syrupy.<br>Use a vegetable peeler to shave the dark chocolate.<br>Set aside.<br>In a mixing bowl, combine the peaches, nectarines, raspberries and blackberries.<br>Puree the blueberries with the honey, balsamic glaze and ginger.<br>Pour half the blueberry glaze over the fruit and toss gently.<br>Divide and arrange the mixed fruit onto 4 salad plates.<br>Garnish each serving with 1 tablespoon of chocolate curls.<br>Serve the remaining blueberry glaze on the side.","url":"https://recipe.bluelayer.org/recipe/33087/fruit-salad-with-blueberry-glaze-and-dark-chocolate-curls"},{"id":"33084","title":"Caramel Macadamia Rice Crispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, macadamia nuts, raw<br>sugars, granulated<br>cream, fluid, heavy whipping<br>butter, without salt<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Butter 17- by 12-inch rimmed baking sheet.<br>Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.<br>In large heatproof steel bowl, toss together cereal and nuts.<br>In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.<br>Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.<br>Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter.<br>Remove from heat and stir in salt and vanilla.<br>Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated.<br>Spread mixture evenly on prepared baking sheet.<br>Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.<br>In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil.<br>Heat, whisking occasionally, until melted and smooth, about 5 minutes.<br>Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.<br>Rice Krispies Treats will keep in an airtight container for up to two days.","url":"https://recipe.bluelayer.org/recipe/33084/caramel-macadamia-rice-crispie-treats"},{"id":"33073","title":"Johns Classic Drinking Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"In a small saucepan over medium heat, warm the milk until it is hot to the touch.<br>Whisk in the chocolate and sugar, and continue whisking for 1 to 2 minutes until the sugar has dissolved.<br>Whisk in the vanilla (and the cinnamon and cayenne, if using).<br>Reduce the heat to low.<br>Serve immediately, or remove from heat and mix with a hand blender for a lighter consistency.","url":"https://recipe.bluelayer.org/recipe/33073/johns-classic-drinking-chocolate"},{"id":"33067","title":"Toffee Butter Crunch","ingredients":"butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter the sides of a 2 quart saucepan.<br>Melt the butter.<br>Add sugar, water and Karo syrup.<br>Heat to 290 degrees using a candy thermometer.<br>Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).<br>As soon as it reaches 290 pour into a greased pan.<br>Let sit for 2 minutes.<br>Sprinkle chips on top and let set for 3 minutes.<br>Spread the chips out, freeze and cut or break into little pieces.","url":"https://recipe.bluelayer.org/recipe/33067/toffee-butter-crunch"},{"id":"33066","title":"Chocolate-Caramel-Pecan Tartlet Filling","ingredients":"sugars, granulated<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, pecans","directions":"Combine the water and sugar over medium heat until sugar colors to a deep amber.<br>Take the sugar off the heat and add cream a little bit at a time.<br>Watch out, the cream may splatter.<br>Return the mixture to the heat, add butter, and return to a boil.<br>Take the mixture off the heat again and add the chocolate.<br>Let the mixture sit for a few minutes, so the chocolate can melt.<br>Beat it smooth and whisk in the Rum (if you are using it).<br>Let the filling set at room temperature and then fold in the pecans.","url":"https://recipe.bluelayer.org/recipe/33066/chocolate-caramel-pecan-tartlet-filling"},{"id":"33038","title":"Marilyn's English Toffee","ingredients":"butter, without salt<br>salt, table<br>sugars, granulated<br>water, bottled, generic<br>nuts, almonds<br>candies, semisweet chocolate<br>nuts, pecans","directions":"Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil or just use a Silpat.<br>Melt the butter with the salt in a heavy 3 quart saucepan over medium heat.<br>Slowly add the sugar, stirring constantly with a wooden spoon.<br>Add the water about halfway through this process.<br>After all the sugar is added, begin testing the mixture to see if the sugar is dissolved.<br>The mixture will probably be boiling at this point.<br>When sugar is dissolved, add the almonds, and increase the heat to medium high.<br>Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom.<br>When its done, it should be a medium-dark amber color and have a caramel aroma.<br>The almonds should have a toasted color but they should not burn.<br>I use a temperature right in the middle, 315 degrees.<br>Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula.<br>Be careful, this stuff is hot!<br>Sprinkle the chocolate chips all over the toffee, and wait a couple of minutes until they melt.<br>Then spread the chocolate evenly over the toffee.<br>Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.<br>Allow the toffee to harden at least 6-8 hours.<br>Break into pieces.<br>Store in an airtight container in a cool place.","url":"https://recipe.bluelayer.org/recipe/33038/marilyns-english-toffee"},{"id":"33025","title":"Black Bean Brownies","ingredients":"beans, snap, green, raw<br>cocoa, dry powder, unsweetened<br>oats<br>salt, table<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>oil, olive, salad or cooking<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. You will need a food processor for this recipe.<br>You can use a blender but a food processor will puree the beans better.<br>Also, the original recipe says to use an 8x8 square pan but I found the brownies were too thin with this size pan.<br>I used an 8x6x2 pan.<br>Rinse the black beans well and drain the water.<br>Place the beans in a food processor and add all of the remaining ingredients except the chocolate chips (cocoa powder, quick oats, salt, maple syrup, stevia, oil, vanilla extract, and baking powder) and pulse for 3-5 minutes until the batter is smooth and all ingredients are well incorporated.<br>Fold in the chocolate chips using a rubber spatula and turn the mixture into the pan.<br>Smooth out the batter and bake for 15-20 minutes.<br>Then remove the pan from the oven and set it on a wire rack.<br>Let brownies cool for 10 minutes.<br>(I placed mine in the refrigerator because the brownies were very moist and gooey.)<br>Recipe adapted from Chocolate Covered Katie.","url":"https://recipe.bluelayer.org/recipe/33025/black-bean-brownies"},{"id":"33023","title":"Vegan Chocolate Cream Cheese Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>candies, semisweet chocolate","directions":"Melt chocolate in a double boiler.<br>Cream together margarine and cream cheese.<br>Mix melted chocolate into margarine, cream cheese mixture.<br>Continue mixing while slowly adding powdered sugar in 1/2 cup batches.<br>Mix until smooth and creamy.<br>Add vanilla.","url":"https://recipe.bluelayer.org/recipe/33023/vegan-chocolate-cream-cheese-frosting"},{"id":"33020","title":"Peanut Medley","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive","directions":"Line a baking sheet with waxed paper.<br>Place white chocolate chips and candy-coated peanut butter pieces in a microwave-safe bowl; heat in microwave, stirring after each 30 second interval until completely melted, 1 to 2 minutes.<br>Stir in rice cereal and peanuts.<br>Pour mixture onto prepared baking sheet.<br>Cool completely until hardened; break into pieces.","url":"https://recipe.bluelayer.org/recipe/33020/peanut-medley"},{"id":"33014","title":"Piranha","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>beverages, carbonated, cola, regular","directions":"Pour the alcohol into a rocks glass containing plenty of cracked ice and stir vigorously, before adding the cola.","url":"https://recipe.bluelayer.org/recipe/33014/piranha"},{"id":"33011","title":"Angel Food Candy (Honeycomb Candy) Recipe","ingredients":"sugars, granulated<br>syrups, corn, light<br>vinegar, distilled<br>leavening agents, baking soda<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat, stirring constantly till sugar dissolves, 3 to 4 min.<br>Stop stirring and bring candy to boil and continue cooking without stirring till candy reaches hard-crack stage (300 to 310 degrees on candy thermometer), about 10 min.<br>Don't overcook.<br>Remove candy from heat and quickly stir in baking soda.<br>Pour into buttered 13- by 9-inch baking pan but don't spread (candy will not fill pan).<br>Let candy cold.<br>Heat chocolate in top of double boiler over simmering water and set aside to cold.<br>Break hardened candy into chunks and dip into melted chocolate.<br>Place on wax paper till hard, about 30 min, or possibly chill.<br>Store in airtight container.<br>This recipe yields 2 1/2 pounds.<br>Yield: 2 1/2 pounds","url":"https://recipe.bluelayer.org/recipe/33011/angel-food-candy-honeycomb-candy-recipe"},{"id":"33007","title":"Candy Cane Hot Cocoa Mix - Gift","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Layer ingredients in a pretty glass quart container or any other packaging of your choice.<br>Decorate the container with a tag, ribbon, and any other wrapping desired.<br>On the directions tag write, \"Spoon 3-4 tablespoons of the mix into your cup and add boiling water.<br>Stir well and add milk if desired\".","url":"https://recipe.bluelayer.org/recipe/33007/candy-cane-hot-cocoa-mix-gift"},{"id":"33005","title":"Easy Raw Chocolate Bark","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>honey","directions":"Well combine all ingredients.<br>Taste mixture and adjust for sweetness.<br>Transfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula.<br>No need for fancy candy molds!<br>Place in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.<br>Serve directly from the freezer!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33005/easy-raw-chocolate-bark"},{"id":"33001","title":"Fondant","ingredients":"butter, without salt<br>syrups, corn, light<br>salt, table<br>sugars, powdered","directions":"Mix all together well while adding whatever flavor and food coloring you wish.<br>When all is well blended and even colored, mold into whatever shape you wish and dip into mixture of semi- sweet chocolate and Parawax.<br>Place on wax paper lined surface to dry.","url":"https://recipe.bluelayer.org/recipe/33001/fondant"},{"id":"32995","title":"Julia's Best Ever Chocolate Chip Cookies In A Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown","directions":"Combine the flour, baking soda, white sugar, and the chocolate chips.<br>Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly.<br>Place the brown sugar on top, again packing firmly.<br>Place the remaining flour mixture on top.<br>Cover with a lid.<br>Attach an index card with the following directions: Empty contents of jar into a large bowl.<br>In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla.<br>Beat until creamy.<br>Add to dry mixture.<br>Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/32995/julias-best-ever-chocolate-chip-cookies-in-a-jar"},{"id":"32990","title":"Chocolate Milk Bath","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>cornstarch<br>spices, cinnamon, ground","directions":"Mix all ingredients together in a small bowl.<br>Run hot bath water.<br>As tub is filling, pour the amount of chocolate milk bath mix you wish into the tub.<br>Stir to dissolve.<br>~NOTE~I like a full tub of water, so I use the whole amount for one bath.","url":"https://recipe.bluelayer.org/recipe/32990/chocolate-milk-bath"},{"id":"32989","title":"Chocolate, Rum and Raisin Cake (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>raisins, seeded<br>margarine, regular, 80% fat, composite, stick, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>molasses<br>cocoa, dry powder, unsweetened<br>alcoholic beverage, distilled, rum, 80 proof<br>spices, cinnamon, ground<br>soymilk, original and vanilla, unfortified","directions":"Soak the raisins in the rum for 1 hour.<br>Gently heat the margarine, sugar and molasses until melted.<br>Remove from heat, and stir in the raisins and any remaining rum.<br>Gradually add the flour, cocoa powder and cinnamon, and then the soy milk.<br>Mix well, then spoon into a greased 7 inch pan.<br>Level the top, and bake at 350F for about 25 minutes; until risen and firm in the centre.<br>Remove from the pan and cool on a wire rack.<br>If desired, cover with melted chocolate and shredded coconut, and chill in the fridge before serving.","url":"https://recipe.bluelayer.org/recipe/32989/chocolate-rum-and-raisin-cake-vegan"},{"id":"32977","title":"Malt Ball Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, ovaltine, classic malt powder","directions":"Line a 13 x 9-inch baking dish with parchment paper.<br>Place bittersweet and 4 ounces semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.<br>Slowly melt the chocolate, stirring occasionally until glossy and smooth.<br>Remove from heat and stir in vanilla.<br>Pour melted chocolate into prepared dish and spread with an offset spatula into an even layer.<br>Chill in the refrigerator until set, about 25 minutes.<br>Remove dish from refrigerator and leave at room temperature while melting remaining chocolate.<br>Place the remaining 8 ounces semisweet chocolate and malted milk powder in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.<br>Slowly melt the chocolate, stirring occasionally until glossy and smooth.<br>Remove from heat; let stand 5 minutes.<br>Pour melted chocolate over dark chocolate layer; carefully spread with an offset spatula into an even layer.<br>Sprinkle with chopped malt balls, pressing gently to adhere.<br>Chill in the refrigerator until completely set, about 1 hour.<br>Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces.<br>Pack in an airtight container with wax paper between layers; store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/32977/malt-ball-bark"},{"id":"32962","title":"White Chocolate Wasabi Cocktail","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>wasabi, root, raw","directions":"crush Wasabi World Peas in medium bowl.<br>Dip cocktail glass rim into melted white chocolate.<br>place rim of glass into bowl of crushed wasabi peas until it's evenly coated.<br>place prepared glass into the freezer.<br>In a shaker, combine vodka, liquor and ice.<br>shake well.<br>Pour into previously prepared glasses.","url":"https://recipe.bluelayer.org/recipe/32962/white-chocolate-wasabi-cocktail"},{"id":"32945","title":"Strawberry Puff","ingredients":"strawberries, raw<br>sugars, granulated<br>candies, marshmallows<br>cream, fluid, heavy whipping","directions":")Lightly chop strawberries and add sugar to sweeten.<br>)whip heavy cream with a little sugar to make whipped topping.<br>3.)<br>Fold strawberries into whipped topping.<br>4.)<br>fold in marshmallows,refridgerate and serve cold.<br>If desired can be garnished with chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/32945/strawberry-puff"},{"id":"32942","title":"Peanut Butter and Chocolate Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, semisweet chocolate","directions":"Line a cookie sheet with aluminum foil or waxed paper.<br>In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth.<br>Mix in the cornflakes.<br>Wet hands and roll tablespoonfuls of dough into balls.<br>Place them onto the prepared cookie sheet, cover and refrigerate overnight.<br>The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth.<br>Remove bowl from heat.<br>Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet.<br>Refrigerate until firm.<br>These can be made up to a week ahead if kept refrigerated.","url":"https://recipe.bluelayer.org/recipe/32942/peanut-butter-and-chocolate-balls"},{"id":"32938","title":"Peanut Butter Cup Popcorn","ingredients":"oil, olive, salad or cooking<br>honey<br>peanut butter, smooth style, without salt<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the popped popcorn and peanuts in a very large bowl.<br>In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds.<br>Drizzle the melted peanut butter chips over the popcorn and toss to combine.<br>Spread the popcorn onto a wax paper-lined baking sheet.<br>In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds).<br>Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn.<br>Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along).<br>When done, break the popcorn into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/32938/peanut-butter-cup-popcorn"},{"id":"32923","title":"Tootsie Rolls","ingredients":"candies, semisweet chocolate<br>syrups, corn, light<br>water, bottled, generic<br>orange juice, raw","directions":"Melt chocolate, Add corn syrup.<br>Mix in water.<br>Blend in orange extract and beat with whisk until glossy.<br>Pour onto sheet pan covered with plastic wrap and cool to room temperature overnight-.<br>wrapped.<br>Cut into strips and roll into ropes.<br>Cut to tootsie roll size about 1 inch.","url":"https://recipe.bluelayer.org/recipe/32923/tootsie-rolls"},{"id":"32920","title":"Blueberry and White Chocolate Crunchies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>blueberries, raw","directions":"Line a 9\" square pan with parchment<br>Melt the chocolate and butter, then stir in the cereal and blueberries<br>Spoon the mixture into the pan.<br>Refrigerate until set then cut into squares.","url":"https://recipe.bluelayer.org/recipe/32920/blueberry-and-white-chocolate-crunchies"},{"id":"32912","title":"Sweet and Salty Trail Mix in a Jar","ingredients":"oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"In a large bowl mix all ingredients together.<br>In a attractive jar \"bell\" fill the jar full.<br>After the jar is filled replace the lid securely.<br>Then cover the top of the jar with a 9' or 10' inch circle or fabric.<br>Tie the fabric and gift card or recipe card onto the jar with raffia or ribbion.","url":"https://recipe.bluelayer.org/recipe/32912/sweet-and-salty-trail-mix-in-a-jar"},{"id":"32902","title":"chocolate milk","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"add sugar and cocoa to water and microwave for 20 seconds.<br>add cold milk and stir.<br>for dieting add 8 ounces cold 1% low fat milk","url":"https://recipe.bluelayer.org/recipe/32902/chocolate-milk"},{"id":"32891","title":"Chocolate-Coconut Dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, pecans<br>ice creams, vanilla","directions":"In sauce pan, melt chocolate in milk; bring to boil; boil gently, uncovered, 4 minutes or until thickened, stirring constantly.<br>Add marshmallows; heat and stir until melted.<br>Wait for it to cool.<br>In skillet cook and stir coconut in butter until lightly browned.<br>Stir in cereal and nuts into the skillet.<br>Spread 3 cups of cereal mixture in bottom of 13 X 9 inch pan.<br>Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.<br>Arrange half the ice cream over cereal.<br>Spread with half the chocolate mixture.<br>Repeat layers.<br>Top with remaining cereal.<br>Cover; freeze firm.<br>Let stand at room temperature for 5-10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/32891/chocolate-coconut-dessert"},{"id":"32868","title":"Fruit and Chocolate Fondue","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Place chocolate in a double boiler on the stove.<br>When melted, add the cream and stir until soupy.<br>Remove from the heat and serve in a fondue pot with a low flame or preheated ceramic dish.<br>Serve with berries and other fruit.","url":"https://recipe.bluelayer.org/recipe/32868/fruit-and-chocolate-fondue"},{"id":"32866","title":"Healthy (And Yummy!) Breakfast Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>syrup, maple, canadian<br>butter, without salt<br>vanilla extract<br>molasses<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat the oven to 350F Line two baking sheets with parchment paper.<br>Combine the dry ingredients: whole oats, whole wheat flour, baking powder, baking soda and salt.<br>Set aside.<br>In a mixing bowl, combine the wet ingredients: brown sugar, maple syrup, melted butter, vanilla extract and molasses.<br>Beat for 1-2 minutes or until well combined.<br>Slowly add in the dry ingredients.<br>Mix until well combined.<br>Add in the chocolate chips, dried fruit and nuts.<br>Roll into 1\" sized balls.<br>Place 2\" apart on the parchment lined baking sheets.<br>Bake for 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32866/healthy-and-yummy-breakfast-cookies"},{"id":"32862","title":"Barefoot Contessa's Chocolate Dipped Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Place a glass bowl over a pot place pot on LOW!<br>Heat whisk together chocolate and cream until completely smooth.<br>Dip strawberries in chocolate.<br>Place on waxed paper or foil until chocolate hardens/dries.","url":"https://recipe.bluelayer.org/recipe/32862/barefoot-contessas-chocolate-dipped-strawberries"},{"id":"32855","title":"Dark Chocolate Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized","directions":"Roughly chop the chocolate and put into a food processor.<br>Pulse briefly to chop fine.<br>Heat the cream in a saucepan just to the boiling point.<br>With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.<br>Transfer the frosting to a bowl.<br>If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.<br>It must be cool, not cold, to be spreadable.<br>Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.<br>Refrigerate the cake after applying the frosting.<br>Makes enough to frost a 2 layer cake, about 2-1/2 cups.","url":"https://recipe.bluelayer.org/recipe/32855/dark-chocolate-frosting"},{"id":"32850","title":"Almond Butter Crunch","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>candies, semisweet chocolate","directions":"Place chopped almonds on a cookie sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden.<br>Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan.<br>Cook over medium heat, stirring constantly, to 300F on candy thermometer.<br>(A teaspoonful of syrup will separate into brittle threads when dropped in cold water.)<br>Remove from heat; stir in 1 cup of the toasted almonds.<br>Pour into a buttered 13x9x2\" pan, spreading quickly and evenly; cool.<br>Turn out onto wax paper.<br>Melt chocolate squares in the top of a double boiler over hot water; remove from heat.<br>Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.<br>Let stand until set.<br>Break into pieces.<br>Make 1 pound.","url":"https://recipe.bluelayer.org/recipe/32850/almond-butter-crunch"},{"id":"32837","title":"White Holiday Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>nuts, cashew nuts, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Melt white chocolate in double boiler or in microwave.<br>Mix together remaining dry ingredients in large bowl.<br>Place dry ingredients in two flat baking pans.<br>Pour melted chocolate over and let harden in cool place.<br>Break into bite-sized pieces and store in an airtight container (can be made 3-5 days ahead).<br>Serve in silver bowl or decorated basket.","url":"https://recipe.bluelayer.org/recipe/32837/white-holiday-crunch"},{"id":"32814","title":"Chex Dessert Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>butter, without salt<br>peanut butter, smooth style, without salt","directions":"Combine marshmallows, butter and peanut butter, melt over low heat or in microwave (microwave &amp; stir in 1 minute increments, usually takes about 3 minutes).<br>Combine cereal, M&amp;M's, pretzels and peanuts in a large bowl.<br>Pour melted butter mixture over cereal &amp; mix well, quickly.<br>Pat into a greased 9x13 pan and cut into squares OR drop by spoonfulls on waxed paper.<br>Let cool 5 minutes and serve.","url":"https://recipe.bluelayer.org/recipe/32814/chex-dessert-bars"},{"id":"32801","title":"All Purpose Quick Mix With 28 Variations","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt","directions":"Blend flours, baking powder and salt.<br>Cut butter or margarine into flour mixture until it resembles coarse cornmeal.<br>Store tightly covered in refrigerator or freezer until needed.<br>To prepare a variation: Mix together baking mix and additional ingredients listed in one of the variations.<br>Spread batter in a 13x9 inch loaf pan and bake at 350 degrees for 30 minutes or until done.<br>You may also make as muffins; baking time will be shorter.<br>There are 28 variations of what you can do with this mix: Variations include almond, apple, apricot, banana, blueberry, butterscotch chip, carrot, chocolate or carob chip, coconut, cranberry, date, fig, granola, lemon, orange, peach, pineapple, peanut, pear, pecan, pineapple, prune, pumpkin, raisin, spice, yam, walnut, yogurt &amp; zucchini---with this same mix as the base for all of them!<br>HERE ARE THE VARIATIONS:.<br>SWEET POTATO OR YAM: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1/2 teaspoons allspice 1 cup chopped 1 cup mashed, cooked sweet potato nuts 1 egg 2/3 cup honey - 1/3 cup milk OR 3/4 cup sugar - 1/2 cup milk.<br>WALNUT: 3 1/2 cup quick mix 1 cup chopped walnuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>YOGURT: 3 1/2 cup quick mix 1/2 teaspoons Baking soda 1 cup chopped nuts 1 cup yogurt, any flavor 1 egg 2/3 cup honey - 1/2 cup milk OR 3/4 cup sugar - 2/3 cup milk.<br>ZUCCHINI: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup shredded zucchini 1 egg 2/3 cup honey - 2/3 cup milk OR 3/4 cup brown sugar, firmly packed - 1 cup milk.<br>ALMOND: 3 1/2 cup quick mix 1 teaspoons almond extract 1 cup sliced almonds 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>APPLE: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup apple, shredded 1 egg 2/3 cup honey - 2/3 cup milk or apple juice OR 3/4 cup brown sugar, firmly packed - 1 cup milk or apple juice.<br>APRICOT: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup diced, dried apricots 1 egg 3/4 cup honey - 3/4 cup apricot nectar OR 1 cup sugar - 1 cup apricot nectar.<br>BANANA: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup mashed bananas 1 egg 2/3 cup honey - 1/3 cup milk OR 3/4 cup sugar - 1/2 cup milk.<br>BLUEBERRY: 3 1/2 cup quick mix 1 teaspoons grated orange peel 1 cup chopped nuts 1 cup blueberries 1 egg 2/3 cup honey - 1 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>BUTTERSCOTCH CHIP: 3 1/2 cup quick mix 1 teaspoons vanilla 1 cup chopped nuts 1 cup butterscotch chips 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>CARROT: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup grated carrot 1 egg 2/3 cup honey - 2/3 cup milk OR 3/4 cup brown sugar, firmly packed - 1 cup milk.<br>CHOCOLATE OR CAROB CHIP: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup chcolate or carob chips 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>COCONUT: 3 1/2 cup quick mix 1 cup chopped nuts 3/4 cup coconut 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>CRANBERRY: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 3/4 cup cranberries, chopped 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup brown sugar, firmly packed - 1 cup orange juice.<br>DATE: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 1 cup dates, chopped 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>FIG: 3 1/2 cup quick mix 1/2 teaspoons Cinnamon 1/2 teaspoons allspice 1 cup chopped nuts 1 cup chopped, dried figs 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>GRANOLA: 3 1/2 cup quick mix 1 cup granola 1 egg 2/3 cup honey - 1 cup milk, apple, or orange juice OR 3/4 cup sugar - 1 1/4 cup milk, apple, or orange juice.<br>LEMON: 3 1/2 cup quick mix 2 Tbsp grated lemon peel 1 cup chopped nuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>ORANGE: 3 1/2 cup quick mix 2 Tbsp grated orange peel 1 cup chopped nuts 1 egg 2/3 cup honey - 1 cup orange juice OR 3/4 cup sugar - 1 1/4 cup orange juice.<br>PEACH: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup diced, dried peaches 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>PEANUT: 3 1/2 cup quick mix 1 cup chopped peanuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>PEAR: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup diced, dried pears 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>PECAN: 3 1/2 cup quick mix 1 cup chopped pecans 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>PINEAPPLE: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 2/3 cup drained, crushed pineapple 1 egg 2/3 cup honey - 2/3 cup orange juice OR 3/4 cup brown sugar, firmly packed - 3/4 cup orange juice.<br>PRUNE: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 1 cup chopped, dried prunes 1 egg 2/3 cup honey - 3/4 cup prune juice OR 3/4 cup sugar - 1 cup prune juice.<br>PUMPKIN: 3 1/2 cup quick mix 1 teaspoons cinnamon 1/2 teaspoons allspice 1 cup chopped nuts 1 cup canned pumpkin 1 egg 2/3 cup honey - 1/3 cup milk OR 3/4 cup sugar - 1/2 cup.<br>RAISIN: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup raisins 1 egg 2/3 cup honey - 3/4 cup milk or orange juice OR 3/4 cup sugar - 1 cup milk or orange juice.<br>SPICE: 3 1/2 cup quick mix 1/2 teaspoons Cinnamon 1/2 teaspoons nutmeg 1/4 teaspoons cloves 1 cup chopped nuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.","url":"https://recipe.bluelayer.org/recipe/32801/all-purpose-quick-mix-with-28-variations"},{"id":"32793","title":"Vegan Made-In-The-Pan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, cider","directions":"USE AN 8 INCH SQUARE GLASS BAKING PAN.<br>Preheat oven to 325F.<br>Put into a square glass baking pan the flour, cocoa, sugar, salt, and baking soda.<br>Mix slowly taking turns with a spoon and a fork.<br>Mix until it is completely light brown.<br>(Peek through the bottom of the GLASS pan).<br>Make 4 dents with a spoon, 2 large and 2 small.<br>Pour 1 cup of water into one large dent.<br>Pour 1/3 Cup of oil into the other large dent.<br>Pour 1 tsp of vinegar into a small dent.<br>Pour 1 tsp of vanilla extract into another small dent.<br>Start stirring (slowly) with A FORK.<br>When it turns into batter mash it down with a fork (then scrape the bottom, stir and repeat the process a few times).<br>Smooth out the cake.<br>Put into the oven for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32793/vegan-made-in-the-pan-chocolate-cake"},{"id":"32789","title":"Choc, Walnut and Oat Slice","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>oats<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven 180C.<br>Grease and line pan - 20cm x 30 cm.<br>Melt butter, sugar and honey in pot.<br>Stir gently till sugar dissolves.<br>Stir in oats, flour and nuts.<br>Cool mixture.<br>Add choc chips.<br>Press mixture into pan.<br>Bake 20 minutes.","url":"https://recipe.bluelayer.org/recipe/32789/choc-walnut-and-oat-slice"},{"id":"32776","title":"Buckeyes","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 2-3 large cookie pans with wax paper.<br>Beat the peanut butter and butter in a large bowl until creamy.<br>Stir in powdered sugar and then beat until smooth.<br>Shape into 1\" balls and place on the wax paper-lined pans.<br>Freeze for at least one hour.<br>Melt dipping chocolate/chocolate bark, per package instructions.<br>Use a toothpick to dip the peanut butter balls into chocolate.<br>Return to wax paper-lined pans and smooth out the top to remove the toothpick hole.<br>Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/32776/buckeyes"},{"id":"32761","title":"Vegan \"fauxreo\" Chocolate Sandwich Cookies","ingredients":"shortening, vegetable, household, composite<br>sugars, granulated<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>shortening, vegetable, household, composite<br>sugars, powdered<br>vanilla extract","directions":"FOR COOKIES: Cream the shortening and sugar on medium speed.<br>When light and fluffy add the vanilla and milk.<br>Add remaining ingredients and mix until the dough holds together.<br>If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.<br>Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.<br>Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.<br>Place another piece of parchment paper on top and then roll the dough to about 10&amp;#8243; in diameter and about 1/8&amp;#8243; thick.<br>Cut circles about 1 1/4&amp;#8243; across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.<br>Transfer the parchment onto the cookie sheet.<br>Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.<br>FOR FILLING: On medium-high speed, cream the margarine and shortening.<br>Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.<br>Add in the vanilla.<br>Refrigerate until ready to use.<br>Roll the filling into round, about 3/4&amp;#8243; pieces and smash until roughly cookie-sized, then sandwich between two cookies.","url":"https://recipe.bluelayer.org/recipe/32761/vegan-fauxreo-chocolate-sandwich-cookies"},{"id":"32754","title":"Valentine Conversation Heart Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Pre-heat oven to 150 degrees.<br>Place parchment paper upon a cookie sheet (preferably with sides).<br>Sprinkle morsels evenly across the parchment.<br>Place the cookie sheet in the oven for about 5 minutes to melt (I never really time it-just check on the chips).<br>Remove pan from oven and spread melted morsels evenly over parchment.<br>Add conversation hearts-working quickly if you are placing the hearts-words up individually by hand<br>NOTE: you probably want the words and phrases facing up-so I recommend laying out the hearts prior to placing them on the chocolate-this way you can grab and place face up.<br>Press down on the hearts slightly to make sure they stick to the chocolate.<br>Cool (you may do this quickly by placing the pan in the freezer or fridge for about 5 minutes).<br>Break apart and divide among approximately 10 snack size baggies for gift giving.","url":"https://recipe.bluelayer.org/recipe/32754/valentine-conversation-heart-bark"},{"id":"32752","title":"Chocolate Peanut Butter Fudge Sunday","ingredients":"cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>ice creams, vanilla<br>ice creams, chocolate<br>ice creams, vanilla<br>oil, corn, peanut, and olive","directions":"Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally.<br>In about 2 minutes you should have your sauce ready.<br>Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.<br>Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts.<br>Hand them round and wait for people to weep with gratitude.","url":"https://recipe.bluelayer.org/recipe/32752/chocolate-peanut-butter-fudge-sunday"},{"id":"32739","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom of an 8 inch pie plate lightly with butter.<br>Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.<br>Microwave on high until hot, about 45 seconds.<br>Stir until smooth.<br>Reserve 1/4C of chocolate mixture.<br>Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.<br>Press mixture over bottom and up sides of prepared pie plate.<br>Freeze until firm, about 15 minutes.<br>Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.<br>Spread half the ice cream in the prepared pie plate.<br>Drizzle with half the sour cream mixture.<br>Top with remaining ice cream and drizzle with remaining sour cream mixture.<br>Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/32739/chocolate-chip-ice-cream-pie"},{"id":"32738","title":"Dark Chocolate Truffles with Orange","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Place almond milk in the top of a double boiler (over about two inches of simmering water in the bottom pan) over medium heat.<br>If you dont have a double boiler, just put a heat-proof mixing bowl (in other words, not plastic) over a pan of gently simmering water.<br>If using a flavoring (optional), add it now and let it steep for five minutes.<br>For this batch I used fresh orange zest but you could try all sorts of things like chopped candied ginger or you could even steep a tea bag (peppermint or earl grey is great) in the milk.<br>After 5 minutes, turn off heat and immediately add chocolate, stirring until it melts and the mixture is smooth and glossy.<br>Pour melted chocolate into a heat-proof bowl, cover with plastic wrap and place in the freezer for one hour (or in the fridge for a few hours).<br>Place the cocoa powder (or raw cacao) in a shallow bowl, sifting with a fine mesh strainer to remove clumps.<br>When chocolate is set (you can add a tablespoon of cocoa powder directly to the mixture and stir if its still too watery), scoop out 1 tablespoon of the dough at a time, roll into a ball between your palms, and roll in the cocoa powder to coat.<br>Set on a parchment lined tray.<br>Repeat with remaining chocolate and enjoy!<br>Note: You can also roll them in finely chopped nuts or dried coconut.","url":"https://recipe.bluelayer.org/recipe/32738/dark-chocolate-truffles-with-orange"},{"id":"32735","title":"Chocolate Pistachio Cherries","ingredients":"cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pistachio nuts, raw","directions":"Line a baking tray with non-stick baking paper.<br>Chop chocolate to bite size pieces.<br>Place in to a heat-proof bowl over a saucepan of simmering water (don't let the bowl touch the water).<br>Stir until melted.<br>OR.<br>In a microwave safe bowl, microwave on medium for 1 minute bursts, stirring every minute until melted.<br>Place finely chopped nuts in a bowl.<br>Holding the cherries by their stalk, dip into the chocolate and then into the pistachios.<br>Place onto the prepared trays.<br>Allow to set at room temperature.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/32735/chocolate-pistachio-cherries"},{"id":"32719","title":"Chocolate Fudge Sauce","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a saucepan, combine the water with the sugar, cocoa, corn syrup and chopped chocolate.<br>Bring just to a boil over moderate heat, stirring constantly, to melt the chocolate.<br>Strain the fudge sauce into a bowl and serve warm.","url":"https://recipe.bluelayer.org/recipe/32719/chocolate-fudge-sauce"},{"id":"32714","title":"Chocolate-Coconut Sherbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.<br>Remove from the heat, add the chocolate, and whisk until the chocolate is completely melted.<br>Stir in the coconut milk and 1 tablespoon of the rum.<br>Pour the mixture into a blender and process until completely smooth.<br>Taste and add 1 tablespoon more rum, if desired.<br>Cover and refrigerate until thoroughly chilled.<br>Freeze in an ice cream machine according to the manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/32714/chocolate-coconut-sherbet"},{"id":"32667","title":"Cioccolata Calda (Hot Chocolate Italian-Style)","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch","directions":"Mix the cocoa powder and sugar together in a small saucepan.<br>Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved.<br>Place over low heat; slowly bring the mixture to a low simmer.<br>Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture.<br>Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/32667/cioccolata-calda-hot-chocolate-italian-style"},{"id":"32666","title":"Ridiculously Simple Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Break chocolate up into pieces and place in a microwaveable dish.<br>Melt in a microwave on high power in 30 second bursts (for 100g of chocolate I'd say it usually takes me a couple of minutes or so at least, but it'll no doubt depend on the power of your microwave, etc.<br>so you need to keep a close eye on it).<br>When chocolate it melted, remove from microwave and add cream.<br>Mix well.<br>Initially you'll feel like you've added too much cream and that it'll never mix together but some weird molecular thing will then happen and suddenly the whole thing will thicken and smooth out.<br>Serve immediately.<br>Yummy, yummy.","url":"https://recipe.bluelayer.org/recipe/32666/ridiculously-simple-chocolate-sauce"},{"id":"32658","title":"Almond Butter Hot Chocolate Recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Combine the milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.<br>Add the chocolate and whisk until completely melted, about 2 minutes.<br>Add the almond butter and whisk until incorporated.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/32658/almond-butter-hot-chocolate-recipe"},{"id":"32657","title":"Dad's Chocolate Milkshake","ingredients":"ice creams, vanilla<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, combine cocoa powder and ice cream.<br>Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on) as you go.<br>You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite), or have a thinner shake by adding more milk and mashing more thoroughly.<br>Add more cocoa powder if needed.<br>SERVE!<br>I also like topping with mini chocolate chips.","url":"https://recipe.bluelayer.org/recipe/32657/dads-chocolate-milkshake"},{"id":"32643","title":"Black and White Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Combine the milk and chocolate sauce in a blender and blend for 5 seconds.<br>Add the ice cream and blend until smooth, about 10 seconds.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/32643/black-and-white-milkshake"},{"id":"32636","title":"Hazelnut Toffee Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>nuts, hazelnuts or filberts<br>syrups, corn, light","directions":"Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.<br>Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth.<br>Spread the melted chocolate in the bottom of the prepared pan.<br>Set aside in the refrigerator to cool while you make the candy part.<br>In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup.<br>Bring to a boil, stirring to blend as the butter melts.<br>Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.<br>Pour over the cooled chocolate, and spread into an even layer.<br>Return to the refrigerator to cool.<br>When completely cool, break into bite size pieces, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32636/hazelnut-toffee-crunch"},{"id":"32626","title":"Frozen Fudge Bar Cooler Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>vanilla extract","directions":"Place chocolate in food processor and pulse until course ground.<br>Heat coconut milk in a saucepan or microwave just to a simmer, don't boil just get hot.<br>Add to chocolate in food processor, add vanilla whirl until very well mixed.<br>Pour into your popsicle containers and freeze until frozen, overnight is best.<br>Note, The can of coconut milk I have used is actually labeled 13.66 ounce, just use the entire can.","url":"https://recipe.bluelayer.org/recipe/32626/frozen-fudge-bar-cooler-pops"},{"id":"32602","title":"Chocolate Krisps","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds","directions":"Arrange 24 paper candy cups on a tray.<br>Place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes.<br>Stir.<br>Stir crispy rice cereal and almonds into melted chocolate.<br>Drop a spoonful of chocolate mixture into each candy cup.<br>Refrigerate until set, 1 to 2 hours.","url":"https://recipe.bluelayer.org/recipe/32602/chocolate-krisps"},{"id":"32592","title":"One Minute Chocolate Frosting","ingredients":"butter, without salt<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated","directions":"Stir all ingredients in a thick bottomed saucepan over low heat until well dissolved.<br>Bring to a boil and boil for exactly one minute.<br>Remove from heat and continue to stir until thickened.","url":"https://recipe.bluelayer.org/recipe/32592/one-minute-chocolate-frosting"},{"id":"32566","title":"Make an Easy and Crispy Cocoa Cookie Dough in 10 Minutes Using a Bag","ingredients":"wheat flour, white, cake, enriched<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>oil, olive, salad or cooking","directions":"Place a plastic bag on a scale, and add all the ingredients except the vegetable oil as you weigh them.<br>Shake the bag to combine the ingredients.<br>Place the plastic bag on the scale again and add the vegetable oil as you weigh.<br>Knead the dough over the bag to incorporate it.<br>Once the dough comes together, roll it into a stick.<br>Cut out the bag and cut the dough into 5 mm thick slices with a knife.<br>Bake for 15 minutes in a preheated oven at 180C.<br>The fresh cookies out of the oven are very soft and they fall apart easily.<br>Let them rest as they are until they are cool.<br>They are also delicious if you substitute the cocoa power with green tea mix or Milo.<br>If you use pure cocoa powder, you will have the bitter sweet taste that adults like!","url":"https://recipe.bluelayer.org/recipe/32566/make-an-easy-and-crispy-cocoa-cookie-dough-in-10-minutes-using-a-bag"},{"id":"32554","title":"Food Works Cookie Dough Dip","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>oats","directions":"Add all ingredients to a food processor.<br>Omit the chocolate chips until after blending for a chunky chocolate dip.<br>Blend on med-high.<br>You can make this dip as coarse or smooth as you like.<br>If omitting chocolate chips until after blending, stir in chips by hand.<br>Serve with graham crackers or celery sticks.","url":"https://recipe.bluelayer.org/recipe/32554/food-works-cookie-dough-dip"},{"id":"32531","title":"Shortbread Dipped in Dark Chocolate and Sprinkled with Salted Pistachios","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw","directions":"Preheat oven to 325 degrees F.<br>Cream butter and brown sugar together.<br>Slowly add flour until dough comes together.<br>Butter or grease a 9x9 glass baking dish and spread dough out evenly.<br>Take a fork and prick across the cookie dough.<br>Bake for 25 minutes or until light golden brown.<br>Let cool.<br>In a Pyrex cup, microwave the semi-sweet chocolate chips in 30-second intervals, stirring between each time, until melted.<br>(Should only take a total of 1 minute.)<br>Cut the shortbread into short sticks, dip one end in the chocolate and sprinkle with or roll in the chopped pistachios.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/32531/shortbread-dipped-in-dark-chocolate-and-sprinkled-with-salted-pistachios"},{"id":"32504","title":"Cocoa Munch Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the cereals and almonds.<br>In a small bowl, combine cocoa, sugar and butter.<br>Pour over cereal mixture and toss to coat.<br>Pour into greased 13in.X9-in-2in.<br>baking pan.<br>Bake ate 250 for 1 hour, stirring every 15 minutes.<br>Cool completely stir in raisins and chips.<br>store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32504/cocoa-munch-mix"},{"id":"32502","title":"Peanut Butter Balls (Paula Deen)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>honey","directions":"Mix well and shape into balls.<br>Dredge in powdered sugar and dip in the chocolate fountain.<br>(I did not have a chocolate fountain so I skipped the powdered sugar and pressed a few milk chocolate chips into each one.<br>).","url":"https://recipe.bluelayer.org/recipe/32502/peanut-butter-balls-paula-deen"},{"id":"32500","title":"Chocolate Caramels","ingredients":"oil, olive, salad or cooking<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>honey<br>butter, without salt","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.<br>With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.<br>Set aside.<br>In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.<br>Add the chocolate and stir with a wooden spoon or heatproof spatula until it is melted and thoroughly blended (about 3 minutes).<br>Add the sugar and honey.<br>Return the mixture to a boil, and wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.<br>Place a candy thermometer in the pan and cook the mixture until it registers 257F on the thermometer (8 to 10 minutes), stirring constantly.<br>Remove the pan from the heat, stir in the butter, then pour the mixture into the prepared pan.<br>Let the caramel cool completely at room temperature (2 to 3 hours).<br>With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.<br>Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.<br>Cut the caramel evenly into 1-inch squares.<br>In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.<br>They are best eaten at room temperature.","url":"https://recipe.bluelayer.org/recipe/32500/chocolate-caramels"},{"id":"32484","title":"One Pan Eggless Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, cider<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>In ungreased 8-inch square pan, stir together spelt flour, sugar, cocoa powder, baking soda, and sea salt.<br>Stir in the oil, vinegar, and vanilla.<br>Pour in the water and using a fork mix well together.<br>Bake for 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/32484/one-pan-eggless-chocolate-cake"},{"id":"32461","title":"Coconut Chews","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Lightly grease cookie sheets.<br>Mix together coconut, flour, salt, syrup and vanilla.<br>Drop the dough by rounded teaspoonfuls onto a lightly greased cookie sheet.<br>Bake for 10 minutes or until slightly firm.<br>Remove the cookies from cookie sheet immediately and cool completely before eating.","url":"https://recipe.bluelayer.org/recipe/32461/coconut-chews"},{"id":"32455","title":"Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a mixing bowl, beat flour, 1 cup brown sugar, and 1/2 cup softened butter on medium speed for 2-3 minutes.<br>Press firmly into an ungreasedd 13x9x2-inch baking pan.<br>Arrange the pecans over the crust.<br>Combine 2/3 cup butter and 1/2 cup brown sugar in a heavy saucepan and bring to a boil.<br>Boil for one minute, stirring constantly.<br>Pour over pecans.<br>Bake at 350 degrees for 18-22 minutes or til bubbly.<br>Remove from oven, sprinkle with chocolate chips and let stand 3 minutes.<br>Spread chocolate, but allow some chips to remain whole.<br>Cool completely; cut into squares.","url":"https://recipe.bluelayer.org/recipe/32455/turtle-bars"},{"id":"32454","title":"Chocolate Granite","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table","directions":"Bring water to a boil in a saucepan.<br>Add all ingredients, bring to a boil again.<br>Pour into a shallow container and freeze overnight.<br>When frozen, scrape with a metal spoon.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/32454/chocolate-granite"},{"id":"32451","title":"Glossy Chocolate Sauce (Gale Gand)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>syrups, corn, light<br>water, bottled, generic","directions":"Combine chocolate, place over water bath, stir until melted.<br>Whisk in syrup and water, incorporating well.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/32451/glossy-chocolate-sauce-gale-gand"},{"id":"32427","title":"Low Carb Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>nuts, macadamia nuts, raw","directions":"The success of this recipe depends upon the melted chocolate and butter being at the same temperature.<br>If not, the chocolate and butter will separate.<br>Melt the chocolate either in the microwave or in a bowl over a pot of simmering water.<br>Stir in the Splenda and cool to room temperature.<br>Combine the chocolate and butter until smooth.<br>Stir in cream and vanilla, then the nuts if using.<br>Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan.<br>Chill until firm.<br>Cut into pieces and store in the freezer.<br>Total Carbohydrates with nuts: 33.85<br>Total Carbohydrates Minus Fiber with nuts: 29.93<br>Total Carbohydrates without nuts: 22.21<br>Total Carbohydrates Minus Fiber without nuts: 20.73.","url":"https://recipe.bluelayer.org/recipe/32427/low-carb-chocolate-truffles"},{"id":"32421","title":"Coconut and M&M Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>egg substitute, powder<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with a Silpat or parchment paper; set aside.<br>In a bowl add flour, baking soda and salt; set aside.<br>In a large bowl, cream butter and sugars until combined.<br>Beat in eggs, vanilla and coconut extract until smooth.<br>Gradually add flour mixture until combined.<br>Stir in shredded coconut and M&amp;Ms.<br>Drop by well rounded teaspoons onto prepared baking sheets.<br>Bake 8-10 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/32421/coconut-and-m-m-cookies"},{"id":"32415","title":"Stracciatella","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"In a clean, absolutely dry bowl set over a saucepan of simmering water, melt the chocolate, stirring it until its completely smooth.<br>Drizzle a very thin stream of the warm chocolate into 1 quart (1 liter) of ice cream during the last possible moment of churning.<br>If the chocolate clings too much to the dasher, remove the ice cream from the machine and drizzle the chocolate into the frozen ice cream by hand while you layer it into the storage container, breaking up any chunks as you stir.","url":"https://recipe.bluelayer.org/recipe/32415/stracciatella"},{"id":"32414","title":"Chocolate Cupcakes with Caramel Frosting","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>grapes, red or green (european type, such as thompson seedless), raw<br>salad dressing, mayonnaise, regular<br>vanilla extract<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>sugars, brown<br>vanilla extract<br>sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease 15 muffin cups or line with paper baking cups.<br>In a large bowl, stir together the white sugar, flour, cocoa, and baking soda.<br>Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla.<br>Mix just until blended.<br>Spoon the batter into the prepared cups, dividing evenly.<br>Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.<br>Cool in the pan set over a wire rack.<br>When cool, arrange the cupcakes on a serving platter.<br>Make the frosting while the cupcakes cool.<br>Combine the butter, half-and-half and brown sugar in a medium saucepan.<br>Bring to a boil, stirring frequently.<br>Remove from the heat and stir in the confectioners' sugar and vanilla.<br>Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy.<br>Frost cupcakes when they are completely cool.","url":"https://recipe.bluelayer.org/recipe/32414/chocolate-cupcakes-with-caramel-frosting"},{"id":"32398","title":"Iced Berries in Warm White Chocolate Cream","ingredients":"goji berries, dried<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Put your berries in a freezer baggie and allow to freeze for a day.<br>You want them like ice cubes.<br>Put your cream and white chocolate chips in a glass bowl set over a pan of simmering water.<br>Dont let the bowl touch the water.<br>Stir until combined and smooth.<br>Place the berries in a tall glass and pour the warm cream over.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/32398/iced-berries-in-warm-white-chocolate-cream"},{"id":"32395","title":"Slow Cooker Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine skim milk powder, water.<br>and cocoa.<br>Stir until smooth in crock pot.<br>Cook on low for 3 - 4 hours.<br>Spoon into mugs.<br>Serve using additional ingredients.","url":"https://recipe.bluelayer.org/recipe/32395/slow-cooker-hot-chocolate"},{"id":"32394","title":"Apricot Almond Chocolate Bark","ingredients":"candies, semisweet chocolate<br>apricots, dried, sulfured, uncooked<br>nuts, almonds","directions":"Line a 13\"x9\" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.<br>In large bowl, melt chocolate carefully.<br>Add 1 cup chopped almonds to chocolate, &amp; stir to combine.<br>Pour chocolate mixture onto prepared baking sheet, &amp; spread with spatula or spoon until there is an even, thin layer.<br>While chocolate is still wet, sprinkle remaining almonds &amp; all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.<br>Place in refrigerator to set, about 10 minutes.<br>Once set, break bark into uneven pieces &amp; serve.<br>If chocolate has not been tempered, keep in refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/32394/apricot-almond-chocolate-bark"},{"id":"32389","title":"St. Mary's Peanut Butter Bars","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>leavening agents, baking soda<br>peanut butter, smooth style, without salt<br>butter, without salt<br>oats<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Mix all base ingredients together until well combined.<br>Press mixture into a long edged cookie pan and bake for 20 minutes.<br>While bars are cooling, mix sugar, milk, and butter together for the topping on the stove.<br>Bring to a boil and boil for 5 minutes.<br>Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes).<br>Spread over bars, let cool, then enjoy!","url":"https://recipe.bluelayer.org/recipe/32389/st-marys-peanut-butter-bars"},{"id":"32365","title":"Halloween Candy Corn Pretzel Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>corn, sweet, white, raw","directions":"Line a baking sheet with waxed paper or parchment paper.<br>Place white chocolate in a large microwavable bowl and melt in the microwave for 1 minute; stir.<br>Microwave at additional 15 second intervals, stirring until smooth.<br>Stir in pretzels and candy corns.<br>(Press in additional pretzels and candy corns for added color, if desired.)<br>Spread the mixture onto the lined baking sheet.<br>Chill in the freezer for 15-20 minutes until set.<br>Break into pieces.<br>Refrigerate in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32365/halloween-candy-corn-pretzel-bark"},{"id":"32359","title":"Chocolate Chip Cookie Dough Frosting","ingredients":"sugars, brown<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>salt, table<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy.<br>Beat flour, vanilla extract, and salt into creamed butter until combined.<br>Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/32359/chocolate-chip-cookie-dough-frosting"},{"id":"32358","title":"Oh Henry! Bars","ingredients":"butter, without salt<br>sugars, brown<br>syrups, corn, light<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"For the base:<br>Cream margarine/butter and sugar.<br>Add the corn syrup, vanilla extract and oatmeal, making sure theyre all blended together well.<br>Press into the bottom of a lined or well greased 9x13 pan.<br>Bake at 375 degrees for 15 minutes.<br>Cool slightly.<br>For the topping:<br>Melt together the chocolate and peanut butter.<br>When the oatmeal base is warm (not HOT), drizzle on the chocolate-peanut butter mixture, making sure to coat the whole surface evenly.<br>Let cool, but slice into bars/squares/triangles, whatever suits your fancy BEFORE it gets totally cold.<br>Itll be easier to slice before the whole thing hardens.<br>Freezes well.<br>Keeps in the fridge for weeks as well!","url":"https://recipe.bluelayer.org/recipe/32358/oh-henry-bars"},{"id":"32353","title":"Peanut Butter Protein Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sweetener, syrup, agave<br>sugars, granulated<br>beverages, protein powder whey based<br>vanilla extract<br>candies, white chocolate","directions":"Melt butter and peanut butter together on stove or in microwave.<br>Stir in sugar.<br>Stir in protein powder and vanilla if using.<br>Mix well until you have a stiff ball, using your hands if necessary.<br>Divide into equal portions, and form into bars, molds, mini muffin tins, or whatever shape you choose.<br>Melt chocolate in microwave per package instructions, topping each bar as desired.<br>Refrigerate until bars are well set and chocolate is solid.<br>Bars will keep in a sealed container unrefrigerated for several days.","url":"https://recipe.bluelayer.org/recipe/32353/peanut-butter-protein-bars"},{"id":"32343","title":"Gfcf Chocolate Pudding","ingredients":"yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together and serve!","url":"https://recipe.bluelayer.org/recipe/32343/gfcf-chocolate-pudding"},{"id":"32323","title":"Peanut Butter Chocolate Chip Pretzel Cookies","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>egg substitute, powder<br>pretzels, soft, unsalted<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Line two baking sheet with parchment paper; set aside.<br>In a large bowl, using a wooden spoon, beat together the peanut butter and Presweet Tagatose or sugar until creamy.<br>Beat in the egg.<br>Mix until well combined.<br>Fold in pretzels and chocolate chips<br>Roll cookies into tight balls and place about 1 to 2 apart on baking sheet.<br>The cookies dont spread too much so the cookies can be somewhat close together.<br>Gently flatten in a crisscross pattern with a fork.<br>Bake for 7-10 minutes, until lightly golden.<br>Once done, remove pans from oven and set on a rack.<br>Leave cookies on cookie sheet to cool for two minutes and place on cooling rack.","url":"https://recipe.bluelayer.org/recipe/32323/peanut-butter-chocolate-chip-pretzel-cookies"},{"id":"32318","title":"Greek Yogurt Chocolate Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>cocoa, dry powder, unsweetened","directions":"In a small saucepan, heat the evaporated milk just a couple of minutes.<br>Do not boil.<br>Pour the milk over the chocolate and stir until all of the chocolate is melted.<br>Set aside to cool.<br>In a small bowl, whip the yogurt with a fork until it becomes fluffy.<br>Stir the cocoa powder into the yogurt.<br>Add the chocolate mixture to the yogurt and stir thoroughly until combined.<br>Transfer to serving bowls.<br>Refrigerate for 2 hours to set up.","url":"https://recipe.bluelayer.org/recipe/32318/greek-yogurt-chocolate-mousse"},{"id":"32300","title":"Chocolate Ice Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>beverages, almond milk, unsweetened, shelf stable<br>milk, canned, condensed, sweetened","directions":"In a microwave safe bowl, melt the chocolate chips and butter in the microwave, stirring every 15-20 seconds until fully melted.<br>Whisk in cocoa powder.<br>The mixture should look like a smooth but thick paste.<br>Whisk both milks into the chocolate paste until everything is fully combined and smooth.<br>Chill mixture in refrigerator for at least 1 hour.<br>Freeze or churn using your method of choice.<br>Makes about 1 cup.","url":"https://recipe.bluelayer.org/recipe/32300/chocolate-ice-cream"},{"id":"32298","title":"Chocolate Sauce","ingredients":"syrups, corn, light<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"In a small saucepan, combine the corn syrup and chocolate.<br>Stir over medium-low heat until smooth, 4 to 5 minutes.<br>Remove from the heat.<br>Whisk in the heavy cream until smooth.<br>Serve right away, or let cool to room temperature before transferring to an airtight container.<br>(The sauce can be refrigerated for up to 3 weeks.<br>To serve, warm over low heat or in the microwave.)","url":"https://recipe.bluelayer.org/recipe/32298/chocolate-sauce"},{"id":"12475","title":"Chocolate Toffee Bites","ingredients":"sugars, granulated<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly.<br>It will turn amber brown in about 5 minutes.<br>When it is a uniform caramel color, add the butter, and stir it in.<br>Once mostly combined, add the chocolate, and stir to blend.<br>Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick.<br>Let cool and break into small pieces.<br>Store in an airtight container","url":"https://recipe.bluelayer.org/recipe/12475/chocolate-toffee-bites"},{"id":"32279","title":"Cocoa Fudge Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Whisk together flour, baking soda and salt in a small bowl.<br>Melt butter in microwave at low temperature.<br>Stir in cocoa powder sugar, and brown sugar.<br>Add the yogurt and vanilla extract, stirring gently until mixed.<br>Sift together the flour, baking soda, and salt.<br>Add to chocolate mixture until just combined.<br>Fold in the cherries or chocolate chips at this time.<br>Drop tablespoonfuls of batter onto a parchment or silicone mat lined baking sheet.<br>Press cookies down slightly to flatten (they do not spread much).<br>Bake at 350F for 9-12 minutes or until set and slightly firm at the edges.<br>Cool on the pan for a few minutes to set the bottom then finish cooling them on wire cookie racks.","url":"https://recipe.bluelayer.org/recipe/32279/cocoa-fudge-cookies"},{"id":"32275","title":"Easy Brownie Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put first 3 ingredients in a saucepan and boil for 3 minutes, stirring continuously.<br>Remove from heat and add chocolate chips, stirring until melted.<br>Pour over prepared brownies in 8 x 8 pan.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/32275/easy-brownie-frosting"},{"id":"32261","title":"Turtle Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Combine the crust ingredients and beat at medium speed until blended.<br>Pat mixture firmly into a 9x13 pan.<br>Arrange pecans over the crust.<br>Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly.<br>Cook 3 minutes, stirring constantly.<br>Pour mixture over pecans.<br>Bake at 350 for 15-17 minutes or until golden and bubbly.<br>Remove from oven; sprinkle with chocolate morsels.<br>Let stand 2-3 minutes or until slightly melted.<br>Gently swirl chocolate with a knife, leaving some morsels whole (do not spread).<br>Let cool on a wire rack at room temperature until chocolate is set.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/32261/turtle-cookie-bars"},{"id":"32260","title":"Tiger Butter Fudge Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, semisweet chocolate","directions":"Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.<br>Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.<br>Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.<br>Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.<br>Chill until firm.<br>Cut into 1 1/2- x 1-inch pieces.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/32260/tiger-butter-fudge-candy"},{"id":"32251","title":"Easy but Gorgeous Chocolate Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Combine the butter and chocolate chips in a small bowl.<br>Microwave until butter has completely melted and chocolate chips are soft, opening the microwave and checking at an interval of 15 secs.<br>Stir vigorously.<br>Microwave for another 5 secs.<br>Dip pretzels, donuts, crackers, or cookies into chocolate mixture and set on a piece of plastic wrap with a flat plate/chopping board supporting it; if using dip on a cake, spread evenly on the surface with a rubber spatula.<br>Freeze food for 5 minutes or until chocolate hardens.<br>Serve!","url":"https://recipe.bluelayer.org/recipe/32251/easy-but-gorgeous-chocolate-dip"},{"id":"32250","title":"Almond Butter Toffee","ingredients":"nuts, almonds<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>water, bottled, generic<br>leavening agents, baking soda<br>candies, semisweet chocolate","directions":"Spread half of nuts on a jellyroll pan.<br>In medium saucepan, combine sugars, butter and water.<br>Cook over medium heat, stirring constantly, until sugars dissolve.<br>Raise heat and cook until mixture reaches 300F on candy thermometer (hard crack stage).<br>With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar cystals from side of pan.<br>Swirl pan frequently so mixture does not burn.<br>Stir in baking soda.<br>Remove from heat; quickly and carefully pour into jellyroll pan.<br>Sprinkle with chocolate; as chocolate melts, spread with knife.<br>Top with remaining almonds, pressing lightly.<br>Let cool, then break into pieces.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/32250/almond-butter-toffee"},{"id":"32238","title":"Peanut Butter and Chocolate Bars","ingredients":"sugars, brown<br>butter, without salt<br>peanut butter, smooth style, without salt<br>cookies, graham crackers, plain or honey, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"You will need a rectangular or square shaped brownie or baking tin for this.<br>Start with preparing the peanut butter layer.<br>First whisk the sugar and butter together to form a creamy mixture.<br>Stir in the peanut butter and then the biscuits.<br>Spread the mixture to the bottom of the baking tin and try to make it an even layer as much as possible.<br>Next, melt the chocolate in a bowl, that is sitting on a saucepan of simmering water.<br>Add in the butter and vanilla sugar and stir until the mixture is smooth.<br>Last step is to spread the chocolate mixture on top of the peanut butter layer.<br>Put the tin in the fridge until the chocolate is set.<br>I made this the night before and it was perfect the next day.<br>Don't forget to take it out of the fridge about 15 minutes before you serve.<br>Slice it with a sharp knife and enjoy your peanut butter bars.","url":"https://recipe.bluelayer.org/recipe/32238/peanut-butter-and-chocolate-bars"},{"id":"32234","title":"Chocolate Dessert Topping","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>salt, table<br>vanilla extract","directions":"Mix cocoa, sugar, corn syrup and salt in a saucepan.<br>Add water gradually, stirring until smooth.<br>Cook over medium heat, stirring constantly.<br>Bring to a boil and boil for 3 minutes.<br>Remove from heat.<br>When cool, add vanilla.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/32234/chocolate-dessert-topping"},{"id":"32225","title":"Grown-Up Gorp","ingredients":"nuts, walnuts, english<br>nuts, almonds<br>cherries, sweet, raw<br>candies, semisweet chocolate","directions":"Combine the nuts, cherries, and chocolate in a bowl and pack in plastic or cello bags.<br>Tie up with a twisty or tape closed.","url":"https://recipe.bluelayer.org/recipe/32225/grown-up-gorp"},{"id":"32224","title":"No-Bake Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey","directions":"Thoroughly mix all ingredients.<br>Refrigerate until firm.<br>Roll into bite-size balls in granulated sugar or coconut, or nuts, or chocolate let your imagination decide.","url":"https://recipe.bluelayer.org/recipe/32224/no-bake-peanut-butter-cookies"},{"id":"32222","title":"Ghirardelli Classic White Fudge Sauce","ingredients":"syrups, corn, light<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.<br>Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.<br>Store tightly covered in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/32222/ghirardelli-classic-white-fudge-sauce"},{"id":"32215","title":"Cream Cheese Fudge","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>cheese, parmesan, hard<br>nuts, walnuts, english","directions":"Bring the creamed cheese to room temperature (softened).<br>Melt butter over low heat (or microwave).<br>Add chocolate squares and stir until melted.<br>Remove from heat and stir in sugar substitute and vanilla.<br>Combine the chocolate mixture with the creamed cheese.<br>Beat with electric mixer until smooth and creamy.<br>Stir in nuts, if you are using them.<br>Spread mixture in a lightly greased 8\" square pan.<br>Refrigerate until firm.<br>Cut into 64 pieces, 1\" square.","url":"https://recipe.bluelayer.org/recipe/32215/cream-cheese-fudge"},{"id":"32199","title":"No-Bake Quinoa Crumble Bars","ingredients":"quinoa, uncooked<br>cereals ready-to-eat, granola, homemade<br>nuts, almonds<br>seeds, flaxseed<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"In a large bowl, combine quinoa, granola, almonds, flaxseed and salt, stirring to mix well.<br>Fold in chocolate chips and/or pomegranate seeds.<br>Stir in honey, coconut oil and vanilla extract, mixing well with a spoon until combined and entire mixture is moistened.<br>If it still seems too dry, add additional honey 1 tablespoon at a time, but you dont want it to be too wet.<br>Line a 9x9 baking dish with plastic wrap or parchment paper.<br>Firmly press the mixture into the pan, into all the corners, and level the top with a spoon.<br>You want it packed as tightly as possible.<br>Refrigerate for at least 2 hours, then remove and lift granola bars out of pan, cutting into 12 squares.<br>These work best refrigerated.","url":"https://recipe.bluelayer.org/recipe/32199/no-bake-quinoa-crumble-bars"},{"id":"32164","title":"Chocolate Toffee Oaties","ingredients":"butter, without salt<br>oats<br>sugars, brown<br>syrups, corn, light<br>vanilla extract<br>salt, table<br>candies, semisweet chocolate<br>nuts, walnuts, english","directions":"Preheat oven to 400F, grease a 15 x 10 inch baking pan.<br>Mix together butter, oats, sugar, corn syrup, vanilla and salt.<br>Press into prepared pan and bake 15 to 18 minutes until the mixture is brown and bubbly.<br>Remove from the oven and immediately sprinkle on the chocolate, set aside for 10 minutes, then spread the chocolate over the base.<br>Sprinkle on nuts, cool on a wire rack, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/32164/chocolate-toffee-oaties"},{"id":"32161","title":"Buddy Valastro's (Cake Boss) Dad's Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>alcoholic beverage, liqueur, coffee, 53 proof","directions":"Put the cream, sugar, cocoa powder, and Kahlua in a stainless steel mixing bowl.<br>Blend with a hand mixer at high speed until fluffy, about 1 minute.<br>Use immediately or refrigerate in an airtight container for up to 3 days.<br>*This makes about 3 1/2 cups, enough to fill and ice one 9 inch cake.<br>*<br>**This recipe brought to you courtesy of Buddy Valastro.<br>**","url":"https://recipe.bluelayer.org/recipe/32161/buddy-valastros-cake-boss-dads-chocolate-mousse"},{"id":"32159","title":"Ben's Terrific Truffles for Gift-Giving","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, walnuts, english<br>candies, white chocolate","directions":"Mix chips and milk in a saucepan; stir to prevent burning, until well melted.<br>Remove from heat, cool for TWO HOURS.<br>Remove a pinch of cooled mixture, roll into a ball, drop into chopped nuts OR sprinkles OR leave plain.<br>Place in a cupcake paper cup, then into craft boxes to give away.","url":"https://recipe.bluelayer.org/recipe/32159/bens-terrific-truffles-for-gift-giving"},{"id":"32129","title":"Chocolate Walnut Loaf","ingredients":"water, bottled, generic<br>milk, buttermilk, fluid, cultured, lowfat<br>margarine, regular, 80% fat, composite, stick, without salt<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"All ingredients should be at room temperature, about 80 degrees F (25 degrees C).<br>Place all ingredients (except the walnuts and chocolate chips) in the bread machine pan in the order suggested by the manufacturer.<br>Select the White or Basic Bread and Light Crust settings, and Start.<br>At the Fruit and Nut beep (or 5 minutes before the end of the last kneading cycle), add the walnuts and chocolate chips.<br>Remove from pan immediately at end of bake cycle, let cool and slice.","url":"https://recipe.bluelayer.org/recipe/32129/chocolate-walnut-loaf"},{"id":"32128","title":"Autumn Mix","ingredients":"oil, corn, peanut, and olive<br>corn, sweet, white, raw<br>raisins, seeded<br>candies, white chocolate","directions":"Mix all ingredients together in a large mixing bowl.<br>Store in airtight container until ready to use.<br>To make gift bags, add approximately 1 cup of mix to a clear cellophane bag.<br>Tie bag with festive fall ribbon.<br>This mix is also pretty in pint size canning jars with ribbon tied around the top.<br>Makes about 10 cups mix.","url":"https://recipe.bluelayer.org/recipe/32128/autumn-mix"},{"id":"32113","title":"Chocolate Sorbet","ingredients":"vanilla extract<br>sugars, granulated<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"To Make the Syrup.<br>Run the paring knife down the center of the vanilla bean.<br>Split it open with your fingers and use the knife to scrape out the tiny black seeds into a heavy-bottomed sauce pan.<br>Add 2 1/4 cup water, the sugar, the corn syrup and the vanilla pod and bring it to a rolling boil over medium high heat.<br>Remove from heat and allow the bean to steep for 15 minutes.<br>Remove the pod, dry it, and save it for another use.<br>If you are using vanilla extract, add it after the syrup has been removed from the heat.<br>Prepare the Chocolate.<br>Combine the chopped chocolate and cocoa powder in a medium-sized bowl.<br>Gently whisk in 1/3 of the hot vanilla syrup.<br>(The chocolate will begin to seize a bit.)<br>Whisk in the remaining syrup, in two more parts, and continue to whisk until the sauce is shiny, thick, and smooth, about 4 minutes.<br>Pass the chocolate sorbet base through a fine-mesh strainer to remove any lumps of cocoa powder.<br>Place the sorbet in an ice bath to cool completely.<br>Transfer to the refrigerator for a minimum of 4 hours or up to 1 week.<br>Churn the Sorbet.<br>Churn the sorbet in an ice cream machine according to the machine manufacturers directions.<br>The sorbet is finished once it has increased in volume and it holds whisk lines from the stirring mechanism and mounds like softly whipped cream.<br>Transfer to the freezer for 4 hours to attain scoopable consistency.","url":"https://recipe.bluelayer.org/recipe/32113/chocolate-sorbet"},{"id":"32103","title":"Craisy Cho-Conut Bliss Cookies","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>orange juice, raw<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Make the date paste ahead of time, as listed in steps 2-6.<br>Pour 1 cup water into a 2-qt.<br>saucepan and bring to a boil.<br>Pour pitted dates into boiling water and let boil for 5 minutes, to soften dates.<br>Remove dates from heat, add orange juice, honey, and coconut oil, and let cool until comfortably warm to the touch.<br>Pour dates and liquid into a blender or food processor, and process until smooth.<br>Let the mixture cool.<br>If it is still warm, you can refrigerate it.<br>(If it is still warm when you mix it, the chocolate chips will melt!<br>).<br>Preheat oven to 350F.<br>Prepare cookie sheets with parchment paper or SilPat.<br>Pour 1/2 cup water into a cup, and stir in flax meal (or Psyllium Fiber Powder).<br>Allow to sit for 5 minutes or so, to thicken.<br>Put coconut flour and shredded coconut into a large mixing bowl.<br>(I use a KitchenAid stand mixer.)<br>Whisk or mix these together.<br>Add flax gel and date paste to the mixing bowl with the coconut and blend well.<br>Add in the Craisins and chocolate chips (or whatever mixins you prefer), and mix well.<br>(These amounts were used because they were entire packages, but you can increase or reduce these, as well as add nuts or other fun things.<br>).<br>Drop by teaspoonful or melon baller/cookie scoop, or roll into a log and slice.<br>Flatten if desired.<br>Put cookies on prepared pans.<br>(These do not spread, so you can put them close together.<br>).<br>Bake at 350F for about 20 minutes, or until cookies are nicely browned.<br>Allow to cool for 10 minutes or so before removing from cookie sheet.<br>(This is difficult -- These are SO good warm -- ).","url":"https://recipe.bluelayer.org/recipe/32103/craisy-cho-conut-bliss-cookies"},{"id":"32102","title":"Chocolate Macadamia Crunch Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>nuts, macadamia nuts, raw<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light","directions":"Line a 9\" square pan with foil, extending foil over edges of pan.<br>Butter foil.<br>Cover bottom of pan with chocolate chips.<br>In a large skillet, combine both nuts, butter, sugar, and corn syrup.<br>Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.<br>Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.<br>Pour mixture over chocolate chips in pan and spread evenly.<br>Cool and then refrigerate until chocolate is firm.<br>Remove from pan and peel off foil.<br>Break into pieces to serve.<br>Store tightly covered in a cool place.","url":"https://recipe.bluelayer.org/recipe/32102/chocolate-macadamia-crunch-candy"},{"id":"32096","title":"Cereal Chocolate Roll","ingredients":"syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt","directions":"Melt together corn syrup and white sugar over low heat.<br>When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.<br>Grease cookie sheet and put wax paper (also greased) on cookie sheet.<br>Spread cereal mixture on wax paper.<br>To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar.<br>Stir in cocoa and mix well.<br>Spread filling on cereal mixture and roll up as for jelly roll.<br>Slice when cool.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/32096/cereal-chocolate-roll"},{"id":"32086","title":"Raspberry Streusel Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat oven to 350F.<br>Combine oats, flour brown sugar, baking powder and salt in large bowl.<br>Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8\" square pan).<br>Bake 10 minutes.<br>Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.<br>Sprinkle with 1/2 cup white chocolate chips.<br>Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.<br>Sprinkle over fruit mixture, pressing lightly into fruit.<br>Bake 30 to 35 minutes or until golden brown.<br>Cool completely on wire rack.<br>Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/32086/raspberry-streusel-bars"},{"id":"32082","title":"Raw Vegan Chocolate Ganache","ingredients":"sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place all ingredients in a blender and process until smooth.","url":"https://recipe.bluelayer.org/recipe/32082/raw-vegan-chocolate-ganache"},{"id":"32076","title":"Chocolate - Covered Strawberry Jam","ingredients":"strawberries, raw<br>sugars, granulated<br>lemon juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>chocolate, dark, 70-85% cacao solids","directions":"Place strawberries into a saucepan with the sugar and lemon juice and gently heat, while stirring, until the sugar has dissolved.<br>Increase heat and bring to a low boil, stirring often, until the temperature reaches 220F on a candy thermometer.<br>Remove from the heat and cool 3 minutes.<br>Stir the chopped chocolate and cacao nibs into the strawberry mixture.<br>The chocolate should melt into the mixture.<br>Can 15 minutes in a waterbath.","url":"https://recipe.bluelayer.org/recipe/32076/chocolate-covered-strawberry-jam"},{"id":"32068","title":"Infested Coconut Tapioca-Filled Chocolate Spiders","ingredients":"puddings, tapioca, ready-to-eat<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Special equipment: small half-circle chocolate molds<br>For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca.<br>Add the coconut puree to desired consistency.<br>For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles.<br>Pour the excess chocolate back into the bowl of warmed chocolate.<br>Scrape the flat portion of the mold to clean off the molds.<br>Cool the shells to harden completely.<br>Pour the tapioca into the chocolate molds.<br>Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.<br>To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze.<br>Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.","url":"https://recipe.bluelayer.org/recipe/32068/infested-coconut-tapioca-filled-chocolate-spiders"},{"id":"32065","title":"Blueberry Parfait","ingredients":"blueberries, raw<br>yogurt, greek, plain, nonfat<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>spices, ginger, ground","directions":"Layer yogurt and blueberries in 2 wine glasses.<br>Top with chopped walnuts.<br>Sprinkle grated chocolate and diced crystallized ginger, if desired.","url":"https://recipe.bluelayer.org/recipe/32065/blueberry-parfait"},{"id":"32063","title":"Christmas Nut and Fruit Shortbread Bars","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>nuts, pecans<br>cranberries, dried, sweetened<br>mini semi-sweet chocolate baking chips,<br>marmalade, orange","directions":"For the shortbread cookies:<br>Preheat the oven to 300 F degrees.<br>Cream the butter with the sugar in a bowl with an electric mixer.<br>In a small bowl, whisk the salt and flour, and then add into the butter, 1/4 cup at a time, just until uniform.<br>Do not overmix.<br>Gather the dough into a ball, refrigerate for 15 minutes if the dough is beginning to soften or feel too greasy to work with.<br>Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 - inch.<br>Arrange on a cold, ungreased baking sheet.<br>Bake until the edges are just beginning to turn golden, 19 to 21 minutes.<br>Make 16 shortbread cookies.<br>Meanwhile, to make the fruit and nut topping:<br>In a small bowl, combine together the pecans, dried fruits, and chocolate chips with the orange marmalade.<br>After baking for about 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread to make bars.<br>Return to the oven and bake for 8 more minutes.<br>Let cool enough to handle before serving.<br>Best result will be within two days or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/32063/christmas-nut-and-fruit-shortbread-bars"},{"id":"32035","title":"Simple Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>vanilla extract<br>sugars, granulated","directions":"Preheat oven to 350 degrees F.<br>In a medium-sized bowl, mix together flour, confectioners sugar, salt, and baking powder.<br>Cut butter into cubes.<br>Add butter and vanilla to the flour mixture.<br>Mix until a stiff dough forms.<br>Press dough into a 9-inch round cake pan.<br>Prick all over with a fork.<br>Sprinkle granulated sugar over the dough.<br>Bake for 25 to 30 minutes, or until golden.<br>Cut into wedges while still warm.<br>Cool in the pan on a wire rack.<br>Separate wedges and serve.<br>Note: Dip wedges into some melted chocolate to dress up this simple shortbread.","url":"https://recipe.bluelayer.org/recipe/32035/simple-shortbread"},{"id":"32031","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"Mix together chocolate, sugar, and evaporated milk in a medium saucepan.<br>Stir constantly over medium heat until chocolate is melted.<br>Raise heat, bring to boil, stirring constantly.<br>Boil 6 minutes, stirring constantly.<br>Remove from heat, and beat in butter and vanilla.","url":"https://recipe.bluelayer.org/recipe/32031/hot-fudge-sauce"},{"id":"31988","title":"Chocolate Peanut Butter Treats (Gluten Free)","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the sugar, corn syrup and peanut butter in a large saucepan over medium low heat.<br>Stirring constantly, cook the mixture until blended and the mixture begins to bubble.<br>Remove from heat and set aside.<br>Combine the cereal with the chocolate chips in a large bowl.<br>Stir in the hot peanut butter mixture until combined.<br>Spread the mixture into a 13x9\" lightly greased baking pan.<br>Let cool to room temperature.<br>Transfer to the refrigerator and let chill for 15-20 minutes or until set.<br>Cut into squares or fun shapes with cookie cutters.<br>Serve.`.","url":"https://recipe.bluelayer.org/recipe/31988/chocolate-peanut-butter-treats-gluten-free"},{"id":"31982","title":"Cranberry Crispy Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pecans<br>butter, without salt<br>candies, marshmallows","directions":"Lightly grease a 13 x 9 inch baking pan; set aside.<br>In a 4 - 5 quart saucepan, melt butter over low heat.<br>Add in marshmallows, stirring until melted.<br>Stir in desired amount of nutmeg.<br>Add in rice cereal, white chocolate baking pieces, dried cranberries, and pecans, stirring until combined.<br>Scoop mixture into prepared pan.<br>With the back of a greased spoon, press mixture evenly in pan.<br>Marshmallow Topping: in a medium saucepan, melt butter over low heat; add in marshmallows, stirring until melted.<br>Drizzle topping over cereal bars; may sprinkle with additional nuts, if desired.<br>Let stand for 1 hour before serving.<br>Cut into 48 bars.<br>To store: layer bars between sheets of waxed paper in an airtight container; cover.<br>Store at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/31982/cranberry-crispy-treats"},{"id":"31978","title":"Coconut Rough Slice Bars","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly grease 20cm by 30cm lamington pan.<br>Place baking paper to cover base of the pan and to extend over the 4 sides.<br>Melt butter and milk chocolate in heat proof bowl over pan of simmering water (I do this in the microwave on low).<br>Stir in coconut and macaroons.<br>Press mixture firmly into prepared pan, top with cherries; press again firmly.<br>Drizzle with dark chocolate; refrigerate until firm.<br>Cut into slices and serve.","url":"https://recipe.bluelayer.org/recipe/31978/coconut-rough-slice-bars"},{"id":"31957","title":"Dark Chocolate Cupcakes With a Hint of Coffee","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, red wine<br>water, bottled, generic","directions":"You will need: 1 Sieve, 1 Bowl, 1 Wooden Spoon, 1 12-hole cupcake tin, lined with paper cakes, a skewer or toothpick, and a wire rack for cooling.<br>Preheat the oven to 180oC (350oF), Gas 4.<br>Combine the flour, bicarbonate of soda, cocoa powder and sugar and sift together into a bowl.<br>Make a well in the centre.<br>Pour in the 125ml water, the oil, coffee and the vinegar and stir together.<br>Spoon the mixture into the paper cases and bake in the preheated oven for about 15 minutes until risen and firm and a skewer inserted in the centre comes out clean.<br>Once cooked, transfer to a wire rack to cool.<br>When cool, top with a chocolate frosting, icing, or buttercream to finish.","url":"https://recipe.bluelayer.org/recipe/31957/dark-chocolate-cupcakes-with-a-hint-of-coffee"},{"id":"31953","title":"Almond Power Bar","ingredients":"nuts, almonds<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, herbal extract powder from stevia leaf<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.<br>Pulse briefly, about 10 seconds.<br>In a small sauce pan, melt coconut oil over very low heat,.<br>Remove coconut oil from stove, stir stevia, agave and vanilla into oil.<br>Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.<br>Press mixture into an 8 x 8 glass baking dish.<br>Chill in refrigerator for 1 hour, until mixture hardens.<br>In a small saucepan, melt chocodrops over very low heat, stirring continuously.<br>Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.<br>Remove from refrigerator, cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/31953/almond-power-bar"},{"id":"31952","title":"Linda Sue's Chocolate Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, canola<br>vinegar, cider","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a 9x13-inch baking dish.<br>Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar.<br>Mix until batter is smooth.<br>Pour batter into prepared baking dish.<br>Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.<br>Cool in the pan before slicing.","url":"https://recipe.bluelayer.org/recipe/31952/linda-sues-chocolate-cake-vegan"},{"id":"31933","title":"Way Too Easy Warm Peanut Butter - Chocolate Dip/Spread","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, place peanut butter in one large \"glob\".<br>Make a well in the center of the glob and pour in the chocolate syrup.<br>Microwave for 20 seconds.<br>Carefully stir to thoroughly combine and serve immediately.","url":"https://recipe.bluelayer.org/recipe/31933/way-too-easy-warm-peanut-butter-chocolate-dip-spread"},{"id":"31932","title":"Everyday Chocolate Brownies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 350F.<br>Coat 9x13-inch baking dish with cooking spray.<br>Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.<br>Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.<br>Add tofu mixture to dry ingredients, and mix well.<br>Scrape batter into prepared pan.<br>Bake until batter is set and top is dry, 45 to 50 minutes.<br>Cool in pan; cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/31932/everyday-chocolate-brownies"},{"id":"31931","title":"No-Bake Chocolate and Peanut Butter Cereal Bars","ingredients":"syrups, corn, light<br>sugars, brown<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9 x 13 baking dish with foil.<br>Grease foil generously.<br>In a heavy saucepan over medium heat, add corn syrup and sugar.<br>Cook until mixture comes to a boil.<br>Let boil for about 5 minutes or until sugar is completely dissolved.<br>Turn off heat and stir in 1 cup of peanut butter until mixture is smooth.<br>Mix peanut butter mixture with cereal.<br>Be sure all the cereal is coated.<br>Press evenly into prepared baking dish.<br>In a saucepan, melt chocolate chips with remaining 1/4 cup of peanut butter until smooth.<br>Spread evenly on top of bars.<br>Place in fridge for at least 12 hours before serving to let bars set.<br>Keep leftovers covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/31931/no-bake-chocolate-and-peanut-butter-cereal-bars"},{"id":"31930","title":"The Realtor's Chocolate Caramels","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>milk, canned, condensed, sweetened<br>syrups, corn, light<br>sugars, brown","directions":"Grease the inside of an 8x8 inch baking pan, line with parchment paper that over hangs the sides so you can pull it out like it has handles.<br>Grease the parchment, too.<br>Put everything in a large heavy bottom saucepan.<br>Stir with a wooden spoon over medium heat and bring to a boil, letting chocolate melt completely.<br>Turn heat down to medium-low and cook, stirring constantly, for 30 minutes.<br>It should boil very gently during this time.<br>It's very important to stir constantly because it will burn really easy whike cooking.<br>When it's cooked the candy will be very thick.<br>Pour it into the prepared pan and set on cooling rack to cool completely- about 2 hours.<br>Cut into 3/4 inch squares.","url":"https://recipe.bluelayer.org/recipe/31930/the-realtors-chocolate-caramels"},{"id":"31918","title":"Black Forest Yoghurt","ingredients":"yogurt, greek, plain, nonfat<br>cherries, sweet, raw<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream together honey and yoghurt.<br>If using frozen cherries, thaw.<br>Finely chop or grate chocolate.<br>Divide cherries between two glass bowls.<br>Divide the yoghurt and spread over cherries.<br>Cover with grated chocolate.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/31918/black-forest-yoghurt"},{"id":"31906","title":"Jamaican Bulla Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>sugars, brown","directions":"Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup,only add enough water to saturate the sugar.<br>Combine all the dry ingriedients with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough.<br>Flour a board and knead for 5 mins, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greesed baking sheet in a pre-heated oven.<br>(350 degrees).<br>Bake for 25 mins or until Bullas rise.<br>This is a basic Bulla cake recipe, you can add other ingriedients like ginger root or chocolate.","url":"https://recipe.bluelayer.org/recipe/31906/jamaican-bulla-cake"},{"id":"31895","title":"Chocolate Ganache Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Place the chopped chocolate in a bowl.<br>Scald the cream.<br>Pour the hot cream over the chocolate and gently stir to melt all the chocolate.<br>This can be made up to 3 days before and reheated slightly for use.<br>The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid.<br>If the glaze is hot, it will drip too much.","url":"https://recipe.bluelayer.org/recipe/31895/chocolate-ganache-glaze"},{"id":"31887","title":"Vegan Chocolate Cake Brownies W/ Chocolate Buttercream Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified<br>nuts, walnuts, english<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Preheat the oven to 350F.<br>Grease a 10x15-inch glass pan.<br>Mix 3/4 cups margarine, applesauce, 1 tbs vanilla, 1/2 cup cocoa powder, and sugar.<br>Stir in the flour, baking powder, baking soda, and 1 cup of soymilk.<br>Add the walnuts and stir until everything is well combined.<br>Pour the batter into the greased pan, and make sure that the batter is sitting evenly throughout the pan.<br>Bake until a wooden toothpick inserted in the center of the cake comes out clean.<br>This will take between 25 and 35 minutes.<br>It is recommended that you check on the cake after 20 minutes of baking, and continue to check on it every five minutes thereafter.<br>Let the brownies cool completely.<br>This may take up to three hours.<br>Remove the brownies from the pan.<br>Soften the remaining 1/2 cup margarine until it is at room temperature.<br>In a separate bowl, beat the margarine with a fork until it has a creamy consistency.<br>Add the 1/2 cup cocoa powder and vanilla to the margarine and continue to beat until smooth.<br>Alternate between adding in the powdered sugar and soymilk, and mix until everything is smooth and well blended.<br>Use this mixture to frost the brownies.<br>Slice the brownies and enjoy!","url":"https://recipe.bluelayer.org/recipe/31887/vegan-chocolate-cake-brownies-w-chocolate-buttercream-frosting"},{"id":"31869","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>salt, table","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.<br>Let cool to room temperature, 25 to 30 minutes.<br>Meanwhile, put butter, confectioners' sugar, and salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 3 to 4 minutes.<br>Reduce speed to low.<br>Add melted chocolate and mix until combined, scraping down sides of bowl as needed.<br>Use immediately.Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/31869/chocolate-frosting"},{"id":"31861","title":"White Hot Chocolate Mix","ingredients":"vanilla extract<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine ingredients.<br>To prepare: Combine 1 1/2 cups of milk and 1/4 cup drink mix in a pan over medium heat.<br>Whisk until all chocolate is melted.","url":"https://recipe.bluelayer.org/recipe/31861/white-hot-chocolate-mix"},{"id":"31853","title":"Chocolate & Vanilla Bread Pudding","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flours, bread, unenriched<br>cream, fluid, heavy whipping<br>nuts, pecans","directions":"Preheat oven to 350 degrees F.<br>Make each flavor of pudding according to package instructions separately, each in its own mixing bowl with 2 cups milk or as directed.<br>Add half the bread cubes into each bowl and stir well to coat.<br>Grease a 9x12x3 inch baking dish.<br>Transfer contents of vanilla pudding bowl to the bottom of the baking dish.<br>Use a spatula to smooth out and pat down.<br>Pour the contents of the chocolate pudding bowl on top and smooth out again.<br>Drizzle heavy cream over top and sprinkle with nuts if using.<br>Bake 15 minutes uncovered.<br>Serve with a scoop of frozen vanilla or chocolate frozen yogurt, or your favorite ice cream or whipped cream topping.<br>We love this served warm!","url":"https://recipe.bluelayer.org/recipe/31853/chocolate-vanilla-bread-pudding"},{"id":"31849","title":"Cowboy Cookie Mix in a Jar","ingredients":"oats<br>sugars, brown<br>sugars, granulated<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"r&gt;Layer the ingredients in a 1 quart jar in the order given.<br>Press each layer firmly in place before adding the next layer.<br>Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Grease cookie sheets.<br>In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla.<br>Stir in the entire contents of the jar.<br>You may need to use your hands to finish mixing.<br>Shape into walnut sized balls.<br>Place 2 inches apart on prepared cookie sheets.<br>Bake for 11 to 13 minutes in the preheated oven.<br>Transfer from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/31849/cowboy-cookie-mix-in-a-jar"},{"id":"31834","title":"Chocolate Syrup","ingredients":"sugars, granulated<br>syrups, corn, light<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Bring 1 cup water, the sugar, and the corn syrup to a boil in a small saucepan over high heat.<br>Whisk in the cocoa powder and cook until the mixture is slightly thickened, about 2 minutes.<br>Remove from the heat and whisk in the vanilla.<br>Transfer to a bowl and let cool to room temperature.<br>Store covered in the refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/31834/chocolate-syrup"},{"id":"31793","title":"Classic Chocolate Pudding","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally.<br>Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed.<br>When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top).<br>Remove from heat.<br>Give the starch a stir to re-disperse it, then pour it in, stirring constantly.<br>Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more.<br>Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups.<br>Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.","url":"https://recipe.bluelayer.org/recipe/31793/classic-chocolate-pudding"},{"id":"31788","title":"Vegan Chocolate Mix","ingredients":"butter, without salt<br>chocolate, dark, 70-85% cacao solids<br>sweetener, syrup, agave<br>salt, table<br>vanilla extract<br>chocolate, dark, 70-85% cacao solids","directions":"Soften coconut butter in a double boiler over low heat and stir until smooth.<br>Add next 4 ingredients and stir to combine.<br>Pour into an ice-cube tray and freeze until mixture cools, about 10 minutes.<br>Remove from tray.<br>Roll in cacao nibs.<br>Eat.","url":"https://recipe.bluelayer.org/recipe/31788/vegan-chocolate-mix"},{"id":"31773","title":"Chocolate Whipped Cream","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Mix the cocoa and sugar in a small bowl and set aside.<br>Combine the cream and vanilla and beat with an electric mixture until soft peaks form (when you lift the beaters, the cream will form points that curl over at the tips).<br>Add cocoa mixture gradually while continuing to beat until stiff.<br>Note: if you have the time, chill the mixing bowl and beaters, as cream whips faster in a chilled bowl.","url":"https://recipe.bluelayer.org/recipe/31773/chocolate-whipped-cream"},{"id":"31751","title":"Protein Cookie Dough Balls","ingredients":"oats<br>beverages, protein powder whey based<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>beverages, almond milk, unsweetened, shelf stable<br>mini semi-sweet chocolate baking chips,","directions":"Place oats and protein powder into food processor.<br>Pulse until blended.<br>Add water, almond milk, chocolate chips, and peanut butter.<br>Pulse until completely blended.<br>Roll \"dough\" into 9 balls and place in refrigerator.<br>(If dough is too sticky, add more oats until appropriate consistency is reached.)<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/31751/protein-cookie-dough-balls"},{"id":"31747","title":"Martha's Chocolate Syrup For Biscuits Recipe","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Mix sugar, flour, and cocoa in sauce pan.<br>Add in 3/4 c. water, a little at a time.<br>Cook over medium heat till mix starts to boil, stirring constantly.<br>Cut heat back to low and let simmer for a few min or possibly till it reaches syrup texture.<br>If it is too thick, add in a little more water.","url":"https://recipe.bluelayer.org/recipe/31747/marthas-chocolate-syrup-for-biscuits-recipe"},{"id":"31726","title":"How to Make Domino Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>candies, semisweet chocolate","directions":"Preheat your oven to 350 F.<br>In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.<br>Add the vanilla and combine.<br>In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.<br>Mix on low speed until the dough starts to come together.<br>Mold onto a surface dusted with flour and shape into a flat disk.<br>Wrap the disk in plastic and chill for 2 hours.<br>Roll the dough 1/2-inch thick and cut with sharp knife into rectangles that are about 2 long and 1 wide.<br>Use a candy stick to make Domino dots and the back of the knife to create the indentation in the middle.<br>See photo or related blog link for step-by-step.<br>Place the cookies on an un-greased baking sheet.<br>Bake for 12-15 minutes or until the edges begin to brown barely.<br>Remove from oven and move cookies to a cooling rack.<br>Allow to cool to room temperature.<br>Once cool, melt your chocolate in a glass bowl in the microwave at 30 second intervals, stirring in between.<br>Using a candy stick put little drops of chocolate on the domino holes.<br>Let them dry and you are ready to play (or eat)!","url":"https://recipe.bluelayer.org/recipe/31726/how-to-make-domino-cookies"},{"id":"31714","title":"Chocolate Top Hat Cupcakes","ingredients":"wheat germ, crude<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, canola<br>vinegar, cider<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>vanilla extract","directions":"For the cupcakes, stir together the sprouted whole wheat pastry flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt.<br>Add the water, oil, vinegar and vanilla.<br>Whisk well.<br>Pour into 27 muffin tins lined with cupcake wrappers.<br>Bake at 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean.<br>Remove the cupcakes from the tins and cool on a wire rack.<br>For the icing, cook the milk and flour until thick.<br>Cool completely.<br>Cream the butter and sugar on high until fluffy and no longer grainy.<br>Add the vanilla and the cooled milk mixture and beat on high again until light and fluffy.<br>Cut out the center of each cupcake with a paring knife.<br>Keep the knife at an angle so you cut out a cone.<br>Dollop some icing in the hole and squish the cone back on top.<br>These cupcakes are best in about 2 days, but I doubt youll be able to wait that long.","url":"https://recipe.bluelayer.org/recipe/31714/chocolate-top-hat-cupcakes"},{"id":"31711","title":"Ricotta Cheese Little Snack","ingredients":"cheese, ricotta, whole milk<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spoon ricotta cheese into a bowl.<br>Top with vanilla extract, cherry brandy, or amaretto.<br>If desired, drizzle on some Hershey's chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/31711/ricotta-cheese-little-snack"},{"id":"31691","title":"Safe to Eat Cookie \"dough\" Balls","ingredients":"peanut butter, smooth style, without salt<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, stir together the peanut butter, condensed milk and sugar.<br>Stir in chocolate chips.<br>Roll into 1 1/2 balls.<br>Layer in a freezer-safe container, separating layers with wax paper.<br>These are best eaten 2-3 minutes after pulling them from the freezer.<br>These \"dough\" balls are safe and ready to eat immediately, but they're best frozen!","url":"https://recipe.bluelayer.org/recipe/31691/safe-to-eat-cookie-dough-balls"},{"id":"31680","title":"Cookie Dough for the Freezing","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>vanilla extract","directions":"Put your dry ingredients in together and the flavoring.<br>Cut in the butter.<br>Make sure your elbow grease factor is in fine tune condition and then go to town.<br>Continue to work it and knead it until it is like a cookie dough.<br>Now you can either place small balls into your favorite partially thawed ice cream or you can eat it now.<br>I usually put the dough in small amounts in french vanilla ice cream and then re-chill it.<br>Of course since this is a real simple fix for cookie dough you could add chocolate chips or whatever and make cookies.<br>By these measures there won't be much but you can alter it.","url":"https://recipe.bluelayer.org/recipe/31680/cookie-dough-for-the-freezing"},{"id":"31673","title":"Apricot-Coconut Pearls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>apricots, dried, sulfured, uncooked<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, fennel seed<br>spices, cinnamon, ground<br>sugars, brown","directions":"Pour 200ml coconut milk into a saucepan.<br>Put 200g dried apricots into the coconut milk.<br>Add 1 teaspoon of fennel seeds.<br>Add 70g dessicated coconut.<br>Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.<br>Turn off the heat.<br>Add 1 teaspoon cinnamon.<br>Add 1 1/2 tablespoons brown sugar.<br>Blend it all lightly with a spoon.<br>Allow to steep for 15 or 20 minutes.<br>The mixture will thicken in this time, and all the flavors will be absorbed.<br>When it is just warm, put the mixture into a food processor.<br>Add 1 tablespoon dessicated coconut.<br>Chop in the food processor until nicely chopped.<br>Blend in processor until smooth, until it is a rough paste.<br>Put the paste onto a flat plate, smoothing it out flat.<br>Cover, and refrigerate overnight.<br>The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.<br>Melt the white chocolate.<br>Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.<br>Refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/31673/apricot-coconut-pearls"},{"id":"31662","title":"Kiwi version of smores","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Oven to grill hot as hot can be<br>Add marshmallows to one biscuit and a caramel chicolate piece to another biscuit<br>Place under grill till melted and awesome<br>Put a marshmellow biscuit and a chocolate biscuit together<br>Eat with a hot milk or in new zealand a cup of tea lol","url":"https://recipe.bluelayer.org/recipe/31662/kiwi-version-of-smores"},{"id":"31656","title":"Cherry Malts","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a blender, combine milk, ice cream, malted milk powder and chocolate; cover and process until blended.<br>Pour into chilled glasses.","url":"https://recipe.bluelayer.org/recipe/31656/cherry-malts"},{"id":"31655","title":"Chocolate Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>nuts, walnuts, english<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, semisweet chocolate<br>butter, without salt","directions":"Combine peanut butter, icing sugar, nuts and rice krispies.<br>Chill 15 minutes.<br>Combine chocolate and butter in a small pot.<br>Melt.<br>Remove from heat.<br>Dip balls in chocolate mixture.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/31655/chocolate-peanut-butter-balls"},{"id":"31630","title":"Oh Henry Bars","ingredients":"oats<br>sugars, brown<br>sugars, granulated<br>salt, table<br>butter, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.<br>In a large bowl mix together the rolled oats, sugars and salt.<br>Add the melted butter and mix to combine.<br>Press lightly into a 13x18 baking sheet with sides.<br>Bake for 12 minutes.<br>Remove it from the oven and set it on a rack.<br>Add the peanut butter and chocolate chips into a microwave safe bowl.<br>Microwave for 25 seconds, then stir.<br>Continue heating for additional 25 second increments if needed, until smooth.<br>Spread melted chocolate over the base while still warm.<br>Cool and slice into 48 bars.<br>Note: A half recipe would fit into a 9x13 pan.","url":"https://recipe.bluelayer.org/recipe/31630/oh-henry-bars"},{"id":"31615","title":"Almond Hot Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the chocolate and cocoa in a mixing bowl.<br>Heat almond milk in a saucepan.<br>Pour over chocolate and cocoa and whisk well to melt and make frothy.<br>Stir in vanilla.<br>If available, use a hand blender or hand mixer to make it even more frothy on top.<br>Pour into mugs and serve immediately.<br>Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.<br>Chocolate-Covered Almonds:.<br>Place a metal bowl of chocolate on top of one inch of water in a small saucepan.<br>Bring water to a low simmer; stir chocolate until melted.<br>Remove pan from heat.<br>Working quickly, dip half of each almond in melted chocolate.<br>Let dry on waxed paper, and serve.<br>To Roast almonds: Spread in an ungreased baking pan.<br>Place in 350 degrees F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning.<br>Note that almonds will continue to roast slightly after removing from oven.","url":"https://recipe.bluelayer.org/recipe/31615/almond-hot-chocolate"},{"id":"31581","title":"White Chocolate Pina Colada Fondue","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the cream of coconut, rum, and chopped white chocolate in the slow cooker.<br>Cover and cook on LOW for 1 to 2 hours.<br>Stir until the fondue is smooth, then stir in the coconut, if using.<br>You can serve the fondue immediately, keep it warm on LOW for an hour or so, or let it cool, uncovered, and store at room temperature in an airtight container for up to 4 hours.<br>Reheat it before you are ready to serve, letting it warm on LOW for 30 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/31581/white-chocolate-pina-colada-fondue"},{"id":"31572","title":"Frozen Mud Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>ice creams, chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix cookie crumbs and sugar, add butter, mix well.<br>Press into bottom and up sides of 9in pie plate.<br>Carefully spoon half the ice cream into crust.<br>Drizzle with half the chocolate syrup.<br>Swirl with a knife.<br>Carefully top with remaining ice cream.<br>Drizzle with remaining syrup.<br>Swirl with a knife.<br>Cover and freeze until serving.","url":"https://recipe.bluelayer.org/recipe/31572/frozen-mud-pie"},{"id":"31569","title":"Babe Ruth Bars","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, brown<br>sugars, granulated<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.<br>Cook stirring occasionally until smooth.<br>Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.<br>Press the entire mixture gently into a buttered 9x13 inch baking dish.<br>Allow to cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/31569/babe-ruth-bars"},{"id":"31564","title":"Chocolate Honey Butter","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"In a small bowl, beat the butter until fluffy.<br>Blend in the chocolate syrup and honey.<br>Mix well.<br>Serve atop breakfast bread.","url":"https://recipe.bluelayer.org/recipe/31564/chocolate-honey-butter"},{"id":"31559","title":"Glendora's Chocolate Fudge Pudding (Cake)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>nuts, walnuts, english<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Grease a shallow 1 quart baking dish.<br>Whisk flour, baking powder, white sugar, 2 tablespoons cocoa powder, and salt together in a large bowl.<br>Mix in the milk, oil, and vanilla extract.<br>Stir in nuts.<br>Pour batter into prepared baking dish.<br>Mix brown sugar and remaining 1/4 cup cocoa powder together; sprinkle over batter in baking dish.<br>Pour the boiling water slowly over the top of the batter and topping.<br>Bake in the preheated oven for 40 minutes.<br>The top of the cake will be set and the bottom will be soft.<br>Invert hot cake onto a platter to serve.","url":"https://recipe.bluelayer.org/recipe/31559/glendoras-chocolate-fudge-pudding-cake"},{"id":"31553","title":"Bittersweet Chocolate Semifreddo","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>egg, white, raw, fresh<br>sugars, granulated<br>salt, table<br>nuts, hazelnuts or filberts","directions":"In the top of a double boiler set over barely simmering water, combine the chocolate and 4 tablespoons of the butter.<br>Cook, stirring occasionally, until the chocolate melts and the mixture is smooth.<br>Remove from the heat and set aside.<br>Whip the cream with the rum until soft peaks form.<br>Cover and refrigerate.<br>In the top of a double boiler, combine the egg whites, sugar and salt.<br>Cook, whisking continually, until the mixture registers 140 degrees on a candy thermometer and remove from heat.<br>Transfer the mixture to a bowl of an electric mixer and whip on a high speed until the meringue is completely cooled, about 20 to 25 minutes.<br>Meanwhile, preheat the oven to 400 degrees.<br>Place the hazelnuts in a heavy baking pan and roast until the skins crack and the nuts are lightly browned, about 10 minutes.<br>Rub the nuts in a towel to remove the skins.<br>Transfer the nuts to a food processor, add the remaining butter and process until a smooth paste is formed.<br>Line a 2-quart loaf pan with plastic wrap.<br>In a large bowl, combine the melted chocolate and the hazelnut paste.<br>Fold in the whipped cream.<br>Fold in 1/4 of the meringue, then the remainder.<br>Scrape the mixture into the prepared pan, cover with a plastic wrap and freeze overnight.<br>To serve, remove the top layer of plastic wrap, invert the loaf pan onto a platter and peel away the remaining plastic wrap.<br>Slice into 1/2-inch slices and garnish with chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/31553/bittersweet-chocolate-semifreddo"},{"id":"31551","title":"Vanilla Wafer Or Chocolate Cookie Crust Recipe","ingredients":"cookies, vanilla wafers, lower fat<br>butter, without salt","directions":"Crush cookies in plastic bag with rolling pin.<br>Mix all ingredients and press into pie plate.<br>Refrigerate45 min or possibly bake at 375 degrees for 8 min.","url":"https://recipe.bluelayer.org/recipe/31551/vanilla-wafer-or-chocolate-cookie-crust-recipe"},{"id":"31478","title":"Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>salt, table<br>syrup, maple, canadian<br>molasses<br>vanilla extract<br>oil, canola<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (176C).<br>In a bowl, sift in the flour, baking powder, and baking soda.<br>Add the sugar and salt, and stir until well combined.<br>In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.<br>Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).<br>Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.<br>Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).<br>Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.<br>Makes 8-10 large cookies.","url":"https://recipe.bluelayer.org/recipe/31478/vegan-chocolate-chip-cookies"},{"id":"31467","title":"Chocolate Pudding the Healthy Way","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, chia seeds, dried<br>cocoa, dry powder, unsweetened<br>honey<br>salt, table","directions":"Pour all of the ingredients together in a bowl.<br>Blend the ingredients really well.<br>I use a hand/infusion blender.<br>Blend for a couple of minutes until everything is thoroughly combined.<br>Cover with a sheet of plastic wrap.<br>Place in the fridge and let it gel.<br>Enjoy.<br>I enjoy this for a delicious chocolate fix!<br>Note: The amount of honey is a personal preference.","url":"https://recipe.bluelayer.org/recipe/31467/chocolate-pudding-the-healthy-way"},{"id":"31461","title":"Italian Cheese Mousse","ingredients":"cheese, ricotta, whole milk<br>sugars, granulated<br>orange juice, raw<br>nuts, almonds<br>orange juice, raw<br>candies, semisweet chocolate<br>cream, whipped, cream topping, pressurized<br>sugars, powdered","directions":"With a mixer, beat 2 cups ricotta cheese until smooth.<br>Gradually beat in sugar and liqueur.<br>Add toasted almonds, orange peel, semi-sweet chocolate and mix well.<br>With clean beaters, whip whipping cream with icing sugar until stiff peaks form.<br>Fold most of the whipping cream into the ricotta mixture, reserving enough to garnish the dessert.<br>Serve in 8 decorative dishes or in one large glass bowl.<br>Garnish with the reserved whipped cream.<br>Sprinkle with chocolate curls or sprinkles of desired or top with candied fruit.<br>Chill for at least 6 hours.","url":"https://recipe.bluelayer.org/recipe/31461/italian-cheese-mousse"},{"id":"31456","title":"Fat Free Chocolate Milkshake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the chocolate pudding and skim milk together.<br>Blend using a hand mixer or blender.","url":"https://recipe.bluelayer.org/recipe/31456/fat-free-chocolate-milkshake"},{"id":"31449","title":"Bacon Toffee II","ingredients":"bacon, meatless<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>vanilla extract","directions":"Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat.<br>Go with a larger pot than you think youll need because the toffee has a tendency to boil up the sides.<br>You really dont want that to happen.<br>Have you ever had hot toffee on your skin or tried to clean it off the stove?<br>Dont go there.<br>Bring to a boil, stirring frequently.<br>Cook until the mixture hits 300F on a candy thermometer.<br>This goes fast once you hit about 200F, so dont walk away from the pan.<br>You will regret it if you do.<br>Trust me and the big, sooty, burned sugar mess I had to clean up once.<br>Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan.<br>Use a silicone or offset spatula to gently spread the toffee into an even layer.<br>And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue.<br>Again, I ask you to trust me here!<br>Allow to rest at room temperature until the toffee has cooled and firmed completely.<br>When completely cool, break into pieces with your hands.<br>Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think youre not looking.<br>One comment on the blog: \"As if this recipe wasnt already decadent enough, I just topped my bacon toffee with dark chocolate &amp; cayenne-dusted pecans.<br>its obscenely good.<br>Talk about a new guilty pleasure!<br>\".","url":"https://recipe.bluelayer.org/recipe/31449/bacon-toffee-ii"},{"id":"31431","title":"Easy and Crispy Chocolate Chip Scones","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat","directions":"Add all the ingredients into a large bowl.<br>Combine all the ingredients.<br>Do not bring the butter to room temperature; chill until right before use.<br>Preheat the oven to 200C/392F.<br>Mix all the dry ingredients with your hands.<br>Break up any lumps.<br>Add the chunk of butter.<br>Cut in the butter with a bench scraper or knife until it forms lumps approximately the size of rice grains.<br>Add chocolate chips and mix.<br>Also add the ingredients gradually.<br>Cut in with a bench scraper.<br>Mix everything together into one large lump, and put into a plastic bag.<br>Press lightly to spread, then fold in half.<br>Repeat about 6 times.<br>Spread out into a flattened ball about 1-2 cm width.<br>Cut into eighths.<br>Align on a baking pan lined with parchment paper.<br>Bake in the oven for 15-20 minutes or until brown on top , and they're done!","url":"https://recipe.bluelayer.org/recipe/31431/easy-and-crispy-chocolate-chip-scones"},{"id":"31429","title":"Caramels Mous Au Chocolat (Soft Chocolate Caramels)","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>honey","directions":"Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage.<br>(To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water.<br>This should be done quickly to avoid burning.<br>The mixture forms a small ball that can be rolled with the tip of the fingers)<br>Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 23 in., using 4 oiled rulers to make a framework.<br>Let cool and cut.","url":"https://recipe.bluelayer.org/recipe/31429/caramels-mous-au-chocolat-soft-chocolate-caramels"},{"id":"31423","title":"Trick-Or-Treat Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>pretzels, soft, unsalted<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>corn, sweet, white, raw","directions":"Heat oven to 200F.<br>Combine popcorn and pretzels in large roasting pan; set aside.<br>Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan.<br>Cook over medium heat, stirring occasionally, 18-20 minutes or until mixture comes to a full boil.<br>Continue cooking, stirring occasionally, 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240F.<br>Remove from heat; stir in baking soda.<br>Pour mixture over popcorn and pretzels; sprinkle with peanuts.<br>Stir until all popcorn is coated.<br>Bake 20 minutes; stir.<br>Continue baking 20 minutes.<br>Stir in chocolate pieces and candy corn.<br>Continue baking 5 minutes.<br>Immediately spread onto waxed paper to cool.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/31423/trick-or-treat-caramel-corn"},{"id":"31418","title":"Chocolate Covered Pretzel Peanut Butter Cookie Dough Truffles","ingredients":"peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>sugars, granulated<br>sugars, granulated<br>sugars, granulated<br>pretzels, soft, unsalted","directions":"Combine peanut butter, maple syrup, and coconut sugar in a small bowl and stir until combined.<br>Add the crushed pretzels and mix to combine.<br>Roll the dough into small balls, about 1/2 inch but no bigger than 3/4 inch.<br>Place on a plate and chill.<br>In a small dish, melt your chocolate.<br>Remove the chilled balls from the freezer and dip or spoon the chocolate over the truffles.<br>Top the truffles with the pretzel peanut mixture.<br>Carefully place back on the plate or into a mini muffin liner.<br>Repeat for all the other truffles.<br>Chill for 15 minutes or until chocolate has set.<br>Note: If your dough is a bit too wet to handle, add a bit more crushed pretzels to the mix or allow to chill before rolling out.","url":"https://recipe.bluelayer.org/recipe/31418/chocolate-covered-pretzel-peanut-butter-cookie-dough-truffles"},{"id":"31413","title":"Berry Chocolate Candy Bar Smoothie","ingredients":"kale, raw<br>blueberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>raspberries, raw<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"Blend kale, blueberries, milk, apple juice, raspberries, maple syrup, cocoa powder, vanilla extract, and sea salt together in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/31413/berry-chocolate-candy-bar-smoothie"},{"id":"31358","title":"Brown Bear Recipe","ingredients":"chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized","directions":"Ice // rocks or possibly up","url":"https://recipe.bluelayer.org/recipe/31358/brown-bear-recipe"},{"id":"31343","title":"Sweet Temptations Snack Mix","ingredients":"oil, corn, peanut, and olive<br>nuts, almonds<br>raisins, seeded<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together all ingredients.<br>Store in an airtight container.<br>The measurements don't have to be exact, as long as there are fairly equal amounts of all ingredients.","url":"https://recipe.bluelayer.org/recipe/31343/sweet-temptations-snack-mix"},{"id":"31333","title":"5 Cup Slice","ingredients":"raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 200C/400F.<br>Grease and line a 20 x 30 cm lamington/sponge roll tin with baking paper.<br>Make sure the paper extends up and over the sides.<br>Sprinkle the pan evenly with sultana, chocolate bits, peanuts and coconut.<br>Drizzle the condensed milk over the top.<br>Cover with a piece of greased foil and bake in the oven for 20 minutes.<br>Reduce heat to 180C/350F, remove the foil and bake for about 15 minutes until golden and firm.<br>Remove from oven and cool completely in the pan.<br>Drizzle with the melted chocolate and allow to set.<br>Remove and slice to serve.","url":"https://recipe.bluelayer.org/recipe/31333/5-cup-slice"},{"id":"31308","title":"Some 'Berry' Good Fruit Dip Ideas!","ingredients":"cheese, parmesan, hard<br>syrups, sugar free<br>orange juice, raw","directions":"Beat all ingredients together, adding more orange juice if needed to thin sauce.<br>Makes 2 cups.<br>Fruit Dip: 1 cup plain yogurt 3 tbsp.<br>icing sugar 1/2 tsp.<br>grated lemon peel Stir ingredients together.<br>Makes 1 cup.<br>Caramel Fruit Dip: 1 cup sour cream 1 tbsp.<br>brown sugar 1 tbsp.<br>Kahlua Combine all ingredients.<br>Add more brown sugar if you want to omit Kahlua.<br>Makes 1 cup.<br>Chocolate-dipped Fruit: 2/3 cup semisweet chocolate chips 1 tbsp.<br>parowax (cut into bits to measure) Heat chocolate chips and wax in top of double boiler or pan over hot water.<br>Stir until smooth and remove from heat.<br>Return mixture to heat as chocolate cools.<br>Dip fruit (strawberries, Mandarin orange slices, pineapple chunks, clusters of seedless grapes) into mixture, covering about 2/3 of each piece.<br>Place on undipped end to cool or lay on a piece of waxed paper.<br>Chill until about one hour before ready to serve, when fruit should be placed at room temperature.<br>HINT: The drier the fruit, the better the results.","url":"https://recipe.bluelayer.org/recipe/31308/some-berry-good-fruit-dip-ideas"},{"id":"31307","title":"Tiger Swirl Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a 17-by 11-inch rimmed baking sheet with parchment paper.<br>In a bowl set over a saucepan of steaming, not boiling, water, melt white chocolate.<br>Add peanut butter, stirring until blended and creamy.<br>Pour onto prepared baking sheet.<br>Smooth with offset spatula to edges of baking sheet.<br>In same bowl, set over lightly simmering water, melt bittersweet chocolate.<br>Drizzle over white chocolate.<br>Using the tip of a knife, swirl chocolates to create a marble effect.<br>Refrigerate (this is an exception to the refrigeration rule) until firm, for 30 minutes.<br>Break into pieces.<br>Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/31307/tiger-swirl-fudge"},{"id":"31305","title":"Easy Chocolate Fudge Frosting","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan, place butter or margarine, milk, and sugar and stir to blend over medium heat on top of stove.<br>Bring mixture to a boil which can't be stirred down.<br>Boil and stir for 45-60 seconds.<br>Remove pan from stove.<br>Add chocolate chips to mixture and stir until smooth.<br>Pour immediately on brownies or cake and let cool.","url":"https://recipe.bluelayer.org/recipe/31305/easy-chocolate-fudge-frosting"},{"id":"31303","title":"Leslie's Raspberry Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"Boil cream.<br>Pour over chips in a bowl.<br>Beat until smooth.<br>Mix in jam.<br>Set aside to cool until thick enough to spread on cake.","url":"https://recipe.bluelayer.org/recipe/31303/leslies-raspberry-chocolate-ganache"},{"id":"31301","title":"Easy BAKER'S Chocolate Curls","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Microwave chocolate on microaveable plate on HIGH 5 sec.<br>or just until you can smudge chocolate with your thumb.<br>Hold chocolate, bottom-side up, firmly between thumb and fingers of one hand.<br>Slowly pull vegetable peeler over bottom of chocolate with other hand, allowing a thin layer of chocolate to curl as it is peeled off the chocolate piece.<br>For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate.<br>Refrigerate until ready to use.<br>Use wooden toothpick to pick up curls and arrange them on top of dessert as desired.","url":"https://recipe.bluelayer.org/recipe/31301/easy-bakers-chocolate-curls"},{"id":"31296","title":"Chocolate Chia Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>vanilla extract<br>salt, table<br>seeds, chia seeds, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized","directions":"Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds.<br>Transfer mixture to a large jar with a lid; allow to rest for 5 minutes.<br>Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.<br>Refrigerate chia mixture, 8 hours to overnight.<br>Transfer chia pudding to a bowl.<br>Mix shredded coconut and coconut sugar together in a bowl.<br>Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.","url":"https://recipe.bluelayer.org/recipe/31296/chocolate-chia-pudding"},{"id":"31294","title":"BAKER'S Easy Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>butter, without salt","directions":"COOK chocolate and water over low heat until chocolate is melted and smooth, stirring constantly.<br>ADD sugar; stir until dissolved.<br>BRING to a boil and simmer gently for 4 minutes, stir occasionally.<br>REMOVE from heat and stir in butter.","url":"https://recipe.bluelayer.org/recipe/31294/bakers-easy-fudge-sauce"},{"id":"31283","title":"Coffee, Chocolate, and Marshmallow Sundaes","ingredients":"cream, whipped, cream topping, pressurized<br>candies, marshmallows<br>pascha, organic bitter-sweet dark chocolate chips,<br>ice creams, chocolate<br>nuts, almonds","directions":"Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan.<br>Remove from heat.<br>Add chocolate and whisk until melted and smooth.<br>Cool marshmallow sauce at least 10 minutes and up to 1 hour.<br>Place 1 scoop of ice cream in each bowl.<br>Pour marshmallow sauce over.<br>Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.","url":"https://recipe.bluelayer.org/recipe/31283/coffee-chocolate-and-marshmallow-sundaes"},{"id":"31281","title":"Easy Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"in a small but heavy saucepan, melt the chocolate chips and butter.<br>add sugar and gradually add in the evaporated milk.<br>Bring the mixture to a boil, slightly reduce heat, but, continue to boil for another 6-8 minutes.<br>Remove from the heat and let cool slightly.<br>serve warm over ice cream.","url":"https://recipe.bluelayer.org/recipe/31281/easy-hot-fudge-sauce"},{"id":"31269","title":"Bitter Chocolate Mounds Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat chocolate in heavy pan over low heat, stirring constantly.<br>Add in the raisins and cereal; stir to coat.<br>Drop by Tbsp.<br>onto cookie sheet covered with waxed paper making 30 mounds.<br>Refrigeratein refrigerator.<br>Once chilled, these may be kept at room temperature.<br>Yield: 30 pcs.<br>Serving size: 2 pcs.<br>Exchange: 1 fruit and 1 fat.","url":"https://recipe.bluelayer.org/recipe/31269/bitter-chocolate-mounds-recipe"},{"id":"31258","title":"Cashew Butter Crunch Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>tofu, raw, regular, prepared with calcium sulfate<br>butter, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Preheat oven to 350F.<br>Line cookie sheets with parchment or wax paper.<br>Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.<br>Put tofu in another large bowl; whisk until smooth.<br>Add cashew butter, margarine, agave nectar and vanilla; stir to blend well.<br>Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.<br>Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.<br>Bake cookies about 10 minutes, or until bottoms are golden brown.<br>Transfer cookies to rack to cool.","url":"https://recipe.bluelayer.org/recipe/31258/cashew-butter-crunch-cookies"},{"id":"31251","title":"Cottage Cheese Chocolate Pudding - High Protein","ingredients":"cheese, cottage, creamed, large or small curd<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened","directions":"Put all the ingredients in a blender.<br>Mix until it has a pudding texture.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/31251/cottage-cheese-chocolate-pudding-high-protein"},{"id":"31227","title":"5-ingredient Dark Chocolate Fudge with Pistachios","ingredients":"nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>vanilla extract","directions":"Spray an 8x8 inch baking dish with nonstick spray.<br>Line with parchment paper, leaving enough overhang so that it is easier to remove later on.<br>Spray the parchment paper with nonstick spray.<br>Set aside.<br>In the bowl of your food processor, add 3/4 cups of the pistachios.<br>Pulse until they are reduced to fine crumbs.<br>Set aside.<br>In a large, heavy-bottomed saucepan, combine the dark chocolate chips, sweetened condensed milk and salt.<br>Heat over medium-low heat, stirring constantly so that the chocolate doesnt burn.<br>Remove from heat once melted and stir in the vanilla extract and remaining 1 cup whole pistachios until evenly dispersed.<br>Pour the chocolate into the prepared baking dish.<br>Pour the crushed pistachios on top.<br>Press down ever so gently and spread to coat the top evenly.<br>Cover and place in the fridge for at least 2 hours.<br>Remove from the refrigerator and cut into squares.<br>Serve immediately or store in an airtight container for 1 week.<br>I store mine in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/31227/5-ingredient-dark-chocolate-fudge-with-pistachios"},{"id":"31225","title":"Chocolate's Candy Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted","directions":"In a large pot add the chocolate bark and morsels.<br>Place on burner and heat on medium to low and let melt, stirring til smooth.<br>Remove from heat and add peanuts and pretzels.<br>Stir well to combine in chocolate.<br>Drop by spoonfuls on to wax paper lined baking sheet.<br>Chill in fridge til firm.<br>Store in a air tight container.<br>NOTE: Yielding size depends on big of spoonfuls you use.","url":"https://recipe.bluelayer.org/recipe/31225/chocolates-candy-clusters"},{"id":"31220","title":"Skinny Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>sugars, brown<br>peanut butter, smooth style, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. In a large bowl combine the flour, baking powder, salt, vanilla extract, and sugar and mix well.<br>Stir in the peanut butter and applesauce until combined well then fold in chocolate chips.<br>If the mixture is a little sticky for handling try refrigerating it for 30 minutes to an hour to help firm it up.<br>Drop the dough onto a greased baking sheet by the tablespoon-sized scoop, spacing each about 2 inches apart.<br>Bake them for about 8-10 minutes or until they are golden brown.","url":"https://recipe.bluelayer.org/recipe/31220/skinny-chocolate-chip-cookies"},{"id":"31219","title":"Nutter Butter Peanut Butter Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>nuts, almonds","directions":"Grind or smash Nutter Butter cookies into smithereens.<br>Using a food processor works best.<br>Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.<br>Melt the almond bark in crock pot or double boiler.<br>(Add wax or shortening to help it smooth).<br>Dip the balls in chocolate and let cool on wax paper or parchment paper.","url":"https://recipe.bluelayer.org/recipe/31219/nutter-butter-peanut-butter-balls"},{"id":"31214","title":"Whipped Cream (For Chocolate Cherry Trifle) Recipe TrishUntrapped","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract","directions":"Whip the cream in a chilled bowl with the sugar and vanilla until stiff peaks form.","url":"https://recipe.bluelayer.org/recipe/31214/whipped-cream-for-chocolate-cherry-trifle-recipe-trishuntrapped"},{"id":"31213","title":"Paleo Chocolate Chip Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>vanilla extract<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, combine almond flour, salt, and baking soda.<br>Pulse in butter, vanilla, and maple syrup until dough forms.<br>Remove blade from processor and stir in chocolate by hand.<br>Scoop dough 1 level tablespoon at a time onto a parchment-lined baking sheet.<br>Press balls of dough down gently.<br>Bake at 350 degrees F for 710 minutes.<br>Cool for 15 minutes (do not handle prior or cookies will break).<br>Serve.","url":"https://recipe.bluelayer.org/recipe/31213/paleo-chocolate-chip-cookies"},{"id":"31202","title":"Creamy Guilt-Free Fudge","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>salt, table","directions":"In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat.<br>Stir in vanilla and salt.<br>Pour chocolate mixture into ungreased 10 inch square pan.<br>Chill several hours until set.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/31202/creamy-guilt-free-fudge"},{"id":"31201","title":"Charishma's Chocolate Oatmeal","ingredients":"oats<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all in a microwave proof bowl.<br>Microwave on HIGH power level for 2 minutes 50 seconds, stirring once in between.<br>Remove and serve hot in 2 individual serving bowls.","url":"https://recipe.bluelayer.org/recipe/31201/charishmas-chocolate-oatmeal"},{"id":"31195","title":"Chunky Rocky Road Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>raisins, seeded","directions":"In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter.<br>Cover with plastic wrap and microwave on high until warm (20-30 seconds).<br>Stir in the marshmallows and raisins.<br>Spoon sauce over ice cream or bananas.","url":"https://recipe.bluelayer.org/recipe/31195/chunky-rocky-road-sauce"},{"id":"31190","title":"Danescook Cookie Mold Classic Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Preheat oven to 325F In a medium mixing bowl, cream butter, sugar and vanilla.<br>Add 2 cups flour and mix until dough is smooth.<br>If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.<br>Spray cookie mold lightly with vegetable pan spray.<br>Flour mold, shake out excess.<br>Firmly press dough into mold, making sure dough is even.<br>Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.<br>Cool in mold 15 minutes.<br>Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack.<br>Makes 4 cookies.<br>Note:For Cookies Press dough in mold and bake flowing recipe directions.<br>For best results, bake in mold.<br>For easier handling, place mold on a cookie sheet before baking.<br>If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet.<br>To unmold after cooling, run knife blade on the edge of mold and release.<br>For Candy: Freeze mold at least 20 minutes before molding candy.<br>Melt Chocolate or confectionery coating as directed on package.<br>Fill mold cavity to top; freeze approximately 10 minutes to set and release.<br>For Rolled fondant: It's easy to create a fondant \"plaque\" to add dimension to any type of cake.<br>Press fondant paste lightly into cavity, then release.<br>Cool mold completely before washing.<br>To clean hand wash in warm soapy water; rinse thoroughly.","url":"https://recipe.bluelayer.org/recipe/31190/danescook-cookie-mold-classic-shortbread"},{"id":"31175","title":"Dangerously Delicious Microwave Chocolate Pudding for One!","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together milk, salt and cornstarch in microwave safe bowl.<br>Stir in chocolate chips.<br>Put in microwave uncovered for 40 seconds on HIGH.<br>Stir until chips are well melted&amp; blended.<br>Heat another 30 seconds.<br>Keep a close eye on it so it doesn't bubble over.<br>At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.<br>Do keep an eye on it at all times.<br>Eat it right away (which is the way I like it) or let it cool.","url":"https://recipe.bluelayer.org/recipe/31175/dangerously-delicious-microwave-chocolate-pudding-for-one"},{"id":"31168","title":"Simple Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>salt, table<br>vanilla extract","directions":"Line the bottom and sides of an 8x8 pan with parchment or wax paper or aluminum foil.<br>In a microwave safe bowl, combine chocolate chips and sweetened condensed milk.<br>Microwave for 3-6 minutes until chips are melted.<br>You will probably want to stop the microwave once or twice to stir the mixture.<br>Add vanilla and salt, and stir to combine.<br>Pour into your pan.<br>Cool in your fridge for an hour.<br>Cut into 1 inches squares.","url":"https://recipe.bluelayer.org/recipe/31168/simple-fudge"},{"id":"31166","title":"Spooky Shortbread Tombstones","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.<br>Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.<br>Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.<br>When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.<br>Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall.<br>Place on an ungreased baking sheet.<br>Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.<br>You can gather together scraps and re-roll them.<br>Bake for 15-20 minutes, until the shortbread is very lightly golden.<br>Do not let the cookies brown.<br>Remove to a wire rack and cool.<br>When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.<br>The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.<br>Spoon the melted chocolate into a zipper-lock bag.<br>Seal the bag, pressing out any air.<br>Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.<br>Decorate tombstones with crosses and RIP or other writing as desired.<br>Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/31166/spooky-shortbread-tombstones"},{"id":"31150","title":"Chocolate and Coconut Truffles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"In a large bowl mix together desiccated coconut, condensed milk and ground almonds.<br>Pour two cups of cold water in a bowl and set aside.<br>Line 2 trays with baking paper and set aside.<br>Take about a tablespoon of coconut mix and using your hands shape it into a small ball.<br>Place onto one of the prepared trays.<br>After each 2-3 balls wash your hands in the bowl of water.<br>This will prevent the mixture from sticking to your hands too much.<br>Continue until all the mixture is used up.<br>Place the tray into the freezer for about 20-30 minutes.<br>In the meantime, melt the dark chocolate.<br>Break the chocolate into bits and put about 2/3 of it in a microwave safe bowl.<br>Microwave on medium power for 30 minutes, then stir.<br>Continue microwaving it in 30 seconds intervals until chocolate has melted completely.<br>Add the remaining chocolate and stir until it s fully melted.<br>Remove the coconut balls from the freezer.<br>Using a spoon dip each in the chocolate.<br>Make sure all sides are covered in chocolate, then place onto a prepared baking tray.<br>Continue until all of the coconut balls are covered in chocolate.<br>Allow about an hour for the chocolate to set.<br>Once the dark chocolate has set, melt the white chocolate following the method used before.<br>Then pour the chocolate into a piping bag and decorate truffles as you wish.<br>Sprinkle freeze dried strawberries on top and allow chocolate to set completely before serving.","url":"https://recipe.bluelayer.org/recipe/31150/chocolate-and-coconut-truffles"},{"id":"31149","title":"Grammy Sharon's Chocolate No-Bake Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats","directions":"Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder.<br>Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes.<br>Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes.<br>Remove saucepan from heat; stir in vanilla extract.<br>Fold oats into mixture until thoroughly mixed.<br>Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/31149/grammy-sharons-chocolate-no-bake-cookies"},{"id":"31130","title":"Crisp Coconut and Chocolate Pie","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Preheat oven to 350 degrees.<br>Place butter and 1/3 of the coconut in the bowl of a food processor fitted with the metal blade.<br>Process until mixture forms a ball, 1 to 2 minutes.<br>Transfer to a medium bowl.<br>Sprinkle remaining coconut over mixture, and combine with your fingers.<br>Place an 8\" tart parn with a removeable bottom on a baking sheet.<br>Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy.<br>Place a ring of aluminum foil over edge to prevent burning.<br>Bake until center begins to brown, 10 to 15 minutes.<br>Remove foil, and cook until edges are browned, 4 to 6 minutes more.<br>Transfer to a wire rack to cool completely.<br>Place chocolate in a medium heatproof bowl.<br>Bring cream just to a boil in a small saucepan, and pour over chocolate.<br>Let sit 10 minutes, and stir until chocolate is melted and combined.<br>Let cool, and pour into coconut crust.<br>Cover with plastic wrap, and refrigerate until filling is set, at least 1 hour.<br>Cut into wedges and serve.","url":"https://recipe.bluelayer.org/recipe/31130/crisp-coconut-and-chocolate-pie"},{"id":"31121","title":"Lazytown Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>jams and preserves, apricot<br>chocolate, dark, 70-85% cacao solids","directions":"Stir everything together until smooth.<br>Smear over cooled down cake or muffins.","url":"https://recipe.bluelayer.org/recipe/31121/lazytown-frosting"},{"id":"31114","title":"Easy Chocolate Mousse-Like Dessert","ingredients":"candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place marshmallows, milk and cocoa into a small pot over medium-low heat.<br>Whisk constantly and make sure the marshmallows don't burn to the bottom of the pot until marshmallows have completely melted.<br>Add chocolate chips slowly, whisking continuously until chocolate chips have melted.<br>Stir in vanilla.<br>Set aside and let cool, whisking occasionally to prevent formation of a skin.<br>In a medium bowl, beat whipping cream and powdered sugar until stiff; fold into cooled chocolate mixture.<br>If desired, fold in chocolate chips.<br>Spoon into dessert bowls, wine glasses or martini glasses and freeze for several hours or until firm.","url":"https://recipe.bluelayer.org/recipe/31114/easy-chocolate-mousse-like-dessert"},{"id":"31074","title":"Chocolate-Dipped Almond-Pistachio Macaroons","ingredients":"sugars, powdered<br>nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>nuts, pistachio nuts, raw<br>egg, white, raw, fresh<br>salt, table<br>candies, semisweet chocolate","directions":"Preheat oven to 400-degrees, and line 2 baking sheets with parchment.<br>Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.<br>Add flour and blend 1 minute.<br>Transfer to a large bowl and mix in pistachios.<br>In a separate bowl, beat egg whites and salt until stiff but not dry.<br>Fold nut mixture into whites in 4 additions (batter will be thick).<br>Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.<br>Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.<br>Melt chocolate over double-boiler or in microwave, stirring until melted.<br>Dip each cookie halfway into chocolate, shaking off excess.<br>Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.<br>(Can be made 3 days ahead.<br>Store between sheets of waxed paper in airtight container and refrigerate.)<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/31074/chocolate-dipped-almond-pistachio-macaroons"},{"id":"31069","title":"Austrian Rugelach Cookies","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>marmalade, orange<br>sugars, brown<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Beat the butter with the cream cheese with an electric mixer until fluffy.<br>Add the flour and using hands make a thick dough.<br>Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.<br>Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.<br>Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.<br>Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles.<br>Coat with marmalade and sprinkle with the sugar mixture.<br>Roll each triangle up, starting from the wide side, to make crescents.<br>Bake at 360F for 25-30 minutes.<br>Dust, if desired with icing sugar, when they are still hot.","url":"https://recipe.bluelayer.org/recipe/31069/austrian-rugelach-cookies"},{"id":"31068","title":"Sander's Hot Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>vanilla extract","directions":"Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained.<br>Chop the chocolate and add it to above hot cream.<br>Stir until chocolate is melted.<br>Mix in soft ice cream and vanilla extract and stir until smooth.<br>VARIATION: Instead of using milk, substitute 1/3 very strong coffee.<br>NOTE: Can easily be prepared in the microwave instead of a double boiler.<br>It's a really old recipe!","url":"https://recipe.bluelayer.org/recipe/31068/sanders-hot-fudge"},{"id":"31066","title":"Chocolate Fudge Pudding","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>butter, without salt","directions":"Preheat oven to 180c.<br>Lightly grease an 8-cup capacity ovenproof bowl or pudding bowl.<br>Sift flour and 2 tablespoons cocoa into prepared bowl.<br>Stir in 1/2 cup sugar.<br>Add milk.<br>Stir until well combined.<br>Combine remaining 1/2 cup sugar and 1 tablespoon cocoa in a small bowl.<br>Sprinkle over surface of pudding.<br>Gently pour boiling water over the back of a large metal spoon to cover surface of pudding.<br>Dot with butter.<br>Bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean.<br>Dust with icing sugar and serve with double cream or ice-cream.","url":"https://recipe.bluelayer.org/recipe/31066/chocolate-fudge-pudding"},{"id":"31052","title":"Double Chocolate Cookies","ingredients":"sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Line baking sheets with parchment paper, or coat with cooking spray.<br>Beat sugar and margarine in medium bowl with electric mixer until creamy.<br>Beat in egg replacer and vanilla.<br>Combine flour, cocoa powder, baking soda, baking powder and salt in large bowl.<br>Stir wet mixture into dry mixture; dough will be thick.<br>Fold in chocolate chips.<br>Shape dough into 1-inch balls (about 1 Tbs.).<br>Place 1 1/2 to 2 inches apart on prepared baking sheets, and flatten slightly.<br>Bake 10 to 12 minutes, or until dry and crisp-looking.<br>Cool completely before removing to wire rack.","url":"https://recipe.bluelayer.org/recipe/31052/double-chocolate-cookies"},{"id":"31049","title":"Natural Peanut Butter","ingredients":"oil, corn, peanut, and olive<br>oil, corn, peanut, and olive<br>honey<br>salt, table","directions":"Remove the peanuts from the shell and peal them.<br>Oil the peanuts with two tablespoons of peanut oil and roast them for 8 minutes at 350 degrees F. Move them frequently (around every 2 minutes) so they don't burn.<br>Put the roasted peanuts into the food processor and grind for 2 or 3 minutes.<br>Add the salt and the honey.<br>If you like it thinner like me, you can add more peanut oil until you obtain the desired texture.<br>You can also add or other spices such as cinnamon, cayenne, chocolate, ginger, curry and even raisins and chocolate.<br>For crunchy peanut butter, chop some additional peanuts.<br>Pour them into a bowl, and stir them into the peanut butter.<br>Store the peanut butter in an air tight container and use it within 30 days.","url":"https://recipe.bluelayer.org/recipe/31049/natural-peanut-butter"},{"id":"31042","title":"Chocolate Peppermint Bark - Christmas","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Line a 9x12 pan with parchment paper.<br>Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.<br>Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3\" thick.<br>You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.<br>Melt the white chocolate, using the steps above.<br>After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness.<br>(it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers \"stick\" together better if the white chocolate has not hardened).<br>Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag.<br>Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.<br>Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces.<br>This needs to be stored in the refrgerator if you live in a warm/humid climate.","url":"https://recipe.bluelayer.org/recipe/31042/chocolate-peppermint-bark-christmas"},{"id":"31035","title":"Chocolate Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract","directions":"Place all ingredients in a double boiler.<br>Cook over medium heat for ten minutes until chocolate is melted and mixture looks like hot fudge sauce.<br>Place mixture in bowl and serve with cubes of cake or brownies, ginger or shortbread cookies, or sliced fruit.","url":"https://recipe.bluelayer.org/recipe/31035/chocolate-fondue"},{"id":"31034","title":"Dark Chocolate Chipotle Kettle Popcorn","ingredients":"corn, sweet, white, raw<br>oil, canola<br>spices, chili powder<br>spices, pepper, red or cayenne<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"In a pot with a lid, over medium high heat, add oil.<br>Once hot, add popcorn kernels and cover.<br>When popping begins, shake pot back and forth periodically until popping slows down.<br>Remove from heat and transfer popcorn to a large bowl.<br>Add chipotle chili powder and mix well.<br>Add cayenne and mix again.<br>Set aside.<br>In a microwave safe bowl, add dark chocolate and melt in the microwave in 30-second intervals, stirring until melted.<br>Immediately drizzle chocolate over popcorn and stir well to coat kernels.<br>Sprinkle sea salt and dig in.","url":"https://recipe.bluelayer.org/recipe/31034/dark-chocolate-chipotle-kettle-popcorn"},{"id":"31032","title":"Rich Chocolate Soda","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>beverages, carbonated, ginger ale<br>ice creams, vanilla","directions":"Place 3 tablespoons chocolate syrup in each of two glasses.<br>Fill the tall glass about half full with the ginger ale or sprite.<br>Add 1 cup of the ice cream to each glass.<br>Fill glass to top with the rest of the ginger ale or sprite.<br>Stir until well blended.","url":"https://recipe.bluelayer.org/recipe/31032/rich-chocolate-soda"},{"id":"31021","title":"Healthy Whole Wheat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract","directions":"Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.<br>In a medium mixing bowl, combine the flour, baking soda, and sea salt.<br>Add the chocolate chips.<br>In a small mixing bowl, whisk together the maple syrup, canola oil and vanilla.<br>Add the wet ingredients to the dry ingredients in the medium mixing bowl and mix until combined.<br>Drop a tablespoon-sized amount of the cookie dough onto the baking sheet, leaving a bit of space between the cookies as they will expand.<br>Continue to drop the dough to make 20 cookies.<br>Bake for 8-10 minutes, until very lightly golden.","url":"https://recipe.bluelayer.org/recipe/31021/healthy-whole-wheat-chocolate-chip-cookies"},{"id":"31015","title":"Coffee Toffee","ingredients":"beans, snap, green, raw<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Sprinkle crushed coffee beans evenly over the bottom of an 8-inch square pan.<br>Combine the butter and brown sugar in a small saucepan and bring to a boil.<br>Stir constantly over medium-low heat for exactly 7 minutes.<br>Immediately pour the mixture over the crushed coffee beans and quickly spread it out to the sides.<br>Sprinkle the chocolate chips evenly over the mixture.<br>Cover the pan with a breadboard and let it sit for 5 minutes.<br>Spread the melted chocolate chips evenly over the toffee.<br>Refrigerate for 1-3 hours.<br>Turn the pan over and the mixture will fall out and can easily be broken into pieces.","url":"https://recipe.bluelayer.org/recipe/31015/coffee-toffee"},{"id":"31008","title":"White, Milk, and Dark Chocolate Dessert Cups","ingredients":"candies, semisweet chocolate","directions":"Equipment: 12 or more 6-ounce or 8-ounce glasses 12 or more pieces cellophane, 12 by 12-inches (15 by 15-inches if using 8 ounce cups) 1 to 2 cookie sheets<br>Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt.<br>Place the cookie sheet in the refrigerator.<br>To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass.<br>Fold it over the rim, stuffing the excess inside the glass.<br>This will make loose pleats around the glass.<br>Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it.<br>Make extra molds in case you have breakage.<br>Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be.<br>Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator.<br>Allow to chill and harden for 1 hour or more.<br>Remove the glasses from the refrigerator one at a time.<br>Use a sharp scissors to trim around cellophane just below the rim.<br>Try to avoid touching the chocolate with your fingers, as it will melt instantly.<br>Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass.<br>Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup.<br>Snip off the excess cellophane.<br>Place the cup back in the refrigerator for now while you trim the rest of the cups.<br>Once they're all trimmed, remove them one at a time.<br>Keep in a covered container to avoid condensation until ready to use.<br>Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.","url":"https://recipe.bluelayer.org/recipe/31008/white-milk-and-dark-chocolate-dessert-cups"},{"id":"31006","title":"Dairy-Free and Delicious Hot Cocoa","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>soymilk, original and vanilla, unfortified","directions":"Pour the soy milk into a microwaveable mug and microwave on high for 1 minute.<br>Add the cocoa powder and sugar and stir well to combine.<br>Note: If using plain soy or rice milk, you can add 1/4 teaspoon vanilla extract.<br>I've also added almond extract with wonderful results.<br>The amounts can be tweaked depending on how chocolatey you like your cocoa!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/31006/dairy-free-and-delicious-hot-cocoa"},{"id":"30987","title":"Candy Bar Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>candies, white chocolate","directions":"Save out a few crumbles of candy bar for garnish.<br>Place ingredients in the blender in order listed.<br>Put on the top and process to desired creaminess.<br>Pour into a glass and garnish with candy bar crumbles.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30987/candy-bar-shake"},{"id":"30956","title":"Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated","directions":"Pour Peanut Butter into a large microwavable bowl.<br>Add Butter and microwave for about 3 minutes or just long enough to melt the mixture - DO NOT LET BURN!<br>When the Butter melts to a liquid blend well with the Peanut Butter.<br>Slowly add the Confectioners' Sugar and blend well.<br>Microwave for a bit longer to loosen the mix up if necessary.<br>Pour mix into a baking pan (1 to 2 inches thick) lined with wax paper (opt.<br>).<br>Put in the refridgerator for 1 to 2 hours or until a firm texture.<br>Sprinkle extra Confectioners' Sugar or Chocolate on top if you like.<br>Cut into squares and serve.<br>When storing separate layers with wax paper.","url":"https://recipe.bluelayer.org/recipe/30956/peanut-butter-fudge"},{"id":"30950","title":"Fantasy (Perfect) Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>nuts, walnuts, english","directions":"Stir together margarine, sugar and milk in heavy 3 qt.<br>saucepan.<br>Bring to full boil stirring constantly.<br>Boil 5 minutes over medium heat, or until candy thermometer reaches 234 deg.<br>F., with constant stirring to prevent scorching.<br>(Candy thermometer highly recommended)<br>Remove from heat.<br>Gradually stir in chocolate chips until melted.<br>Add remaining ingredients, mix until well-blended.<br>Pour into greased 9x9 inch or 13x9 inch pan.<br>Cool at room temperature.<br>Cut into squares.<br>Makes about 3 pounds of fudge.","url":"https://recipe.bluelayer.org/recipe/30950/fantasy-perfect-fudge"},{"id":"30922","title":"Rich Chocolate Brownies","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>egg, white, raw, fresh<br>sugars, granulated<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Melt butter and chocolate together over a warm water bath.<br>Combine the eggs, sugar, and salt together then beat on high until thick and light.<br>Pour a little of the chocolate mixture at a time into the egg mixture until the egg mixture warms up, then add the rest of the egg mixture.<br>Fold in the flour.<br>Pour into a 13X13 pan that has been greased on the bottom only.<br>Sprinkle with nuts.<br>Bake at 350oF about 30 minutes.<br>Glaze(optional)<br>Chop the chocolate and put it into a mixing bowl.<br>Heat the cream and syrup just to a boil and remove from heat.<br>Pour the hot cream over the chocolate.<br>Stir the mixture until it is perfectly smooth.<br>This will take a while.<br>Pour the warm mixture over cooled brownies.","url":"https://recipe.bluelayer.org/recipe/30922/rich-chocolate-brownies"},{"id":"30911","title":"Michelles Rocky Road","ingredients":"cocoa, dry powder, unsweetened<br>nuts, almonds<br>candies, marshmallows","directions":"Line an 8 x 8 dish with parchment or tin foil.<br>I cut 2 pieces and crossed them so that all sides were covered and left a couple of inches overhang.<br>In the top of a double boiler or a bowl set over a simmering pan of water (do not let water touch the bottom of the bowl; an inch of water in the bottom of the pan is plenty), place the chocolate melts into the bowl and melt the chocolate, stirring occasionally.<br>While chocolate is melting, cut the almonds into halves or thirds.<br>This is so that it is easier to cut after the candy is set.<br>Measure almonds after cutting, then measure out mini marshmallows.<br>I used a 2-cup measuring cup to do this.<br>Once chocolate is melted, remove bowl from top of pan and add in the yummies.<br>Stir until the add-ins are well coated and pour into the prepared pan.<br>First I spread the rocky road around, then decided it was too thin, so I kinda smooshed it to one side until it was the right thickness, about 1-1/2 inches.<br>Allow Rocky Road to sit on the counter for at least 2 hours or until completely set.<br>Remove from pan and cut into squares.<br>Makes 20-24 small squares<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30911/michelles-rocky-road"},{"id":"30884","title":"Gluten-Free Cranberry & White Chocolate Brown Rice Crisp Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>salt, table<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large saucepan, combine the brown rice syrup, peanut butter, maple syrup, cinnamon and salt and heat on medium heat.<br>Once it just begins to boil/bubble, stir in the cereal and the dried cranberries and mix until everything is coated with the syrup mixture.<br>Cover a pan with parchment paper and pour the mixture into the pan.<br>Press down evenly to flatten the top.<br>Melt the white chocolate chips in the microwave for about a minute, stirring occasionally.<br>Place the melted chocolate into an icing bag or a plastic bag (with a hole cut in the end) and drizzle over the bars.<br>Refrigerate for about an hour before cutting and serving!","url":"https://recipe.bluelayer.org/recipe/30884/gluten-free-cranberry-white-chocolate-brown-rice-crisp-bars"},{"id":"30866","title":"Gina's Oatmeal Caramelita's","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.<br>Grease a 9 x 13-inch baking dish.<br>Combine the first 6 ingredients to form crumbs; Press 1/2 of crumb mixture into pan and bake for 15 minutes.<br>Sprinkle the chocolate chips and nuts, if using, over the baked crumbs.<br>Mix together the caramel and the flour and drizzle over chocolate chips and nuts.<br>Sprinkle remaining crumbs over caramel topping.<br>Bake for 20-30 minutes until golden brown.<br>Chill for easy cutting.","url":"https://recipe.bluelayer.org/recipe/30866/ginas-oatmeal-caramelitas"},{"id":"30863","title":"German Spiced Christmas Cookies","ingredients":"raisins, seeded<br>alcoholic beverage, distilled, rum, 80 proof<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>cream, whipped, cream topping, pressurized<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, anise seed<br>spices, cloves, ground<br>candies, semisweet chocolate","directions":"soak the chopped raisins in the rum for 15-30 minute.<br>cream together the butter and the sugars.<br>add cream and beat until smooth.<br>mix all dry ingredients together (including the mini-chips) in a separate bowl.<br>add the dry ingredients and the raisin mixture to the butter mixture.<br>blend dough until evenly combined.<br>form dough into 2 logs using waxed paper.<br>at this point, you can wrap and toss in the freezer.<br>if baking right away, wrap and allow dough to chill for at least 2 hours.<br>to bake:.<br>preheat oven to 350 f.<br>slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.<br>bake for 10-15 min, until just brown around the edges.<br>transfer to a rack to cool.<br>these cookies crisp up as they cool.<br>if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.","url":"https://recipe.bluelayer.org/recipe/30863/german-spiced-christmas-cookies"},{"id":"30858","title":"Peanut Butter Dip","ingredients":"peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>mini semi-sweet chocolate baking chips,<br>honey<br>water, bottled, generic<br>spices, cinnamon, ground","directions":"Combine all ingredients is a medium size bowl.<br>Serve with apple slices.","url":"https://recipe.bluelayer.org/recipe/30858/peanut-butter-dip"},{"id":"30854","title":"Peppermint Crisp Tart / Pie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, canned, condensed, sweetened<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"(The amounts are just estimates.<br>Generally I'd say 1 packet biscuits, 1 slab peppermint chocolate and 1 tin condensed milk, and 500 ml cream but 'Zaar doesn't accept those quantities.<br>).<br>Place the condensed milk in a pot of water and boil for three hours.<br>Allow to cool completely.<br>Grate the chocolate, keeping some separate for topping.<br>Place the biscuits (tennis biscuits if you can find, otherwise malted milk biscuits or similar) in a shallow glass dish.<br>Beat the double cream till it is stiff, then add the grated chocolate and caramelised condensed milk and stir in gently.<br>If you beat it again, the cream will fall flat and won't set properly.<br>Spoon a layer of the cream mixture on to the milk biscuits, then add another layer of biscuits, topped again with the cream.<br>Repeat the process 3 or 4 times, depending on the depth of your dish.<br>Finish with the cream mixture and sprinkle with chocolate.<br>Place in the fridge for an hour to set, and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/30854/peppermint-crisp-tart-pie"},{"id":"30848","title":"Chocolate Truffles (With or Withut Alcohol)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized","directions":"Melt the 500g of milk chocolate in a glass bowl.<br>Slowly heat the cream.<br>Remove both from heat.<br>Pour the cream into the bowl of chocolate and mix well together (this may take a couple of minutes).<br>You can add a cap of alcohol at this point (whiskey, brandy champagne).<br>Put into the fridge until solid or overnight.<br>Roll the hardened truffle into balls, you could put them back in the fridge if you wish to re harden if they have gone a little softer.<br>Melt the dark chocolate but not all at once.<br>Roll the truffle balls in the plain chocolate you must be quick because the chocolate can go lumpy if too hot (using teaspoons), and drop them into a sweet cases.<br>When all of your balls are done, put them back in the fridge to harden the outer chocolate or if in a rush you can use your freezer.<br>When hard they are ready to eat.","url":"https://recipe.bluelayer.org/recipe/30848/chocolate-truffles-with-or-withut-alcohol"},{"id":"30844","title":"Healthy Granola Bars","ingredients":"oats<br>spices, cinnamon, ground<br>nuts, almonds<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mini semi-sweet chocolate baking chips,","directions":"Blend and bake.<br>Bake.","url":"https://recipe.bluelayer.org/recipe/30844/healthy-granola-bars"},{"id":"30839","title":"Chocolate -Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda<br>salad dressing, mayonnaise, regular<br>sugars, granulated<br>water, bottled, generic","directions":"Mix in a separate bowl, flour, baking chocolate, baking soda and mayonnaise.<br>In a separate bowl, mix the sugar and water.<br>Pour the mixed sugar and water into the well mixed flour, baking chocolate, baking soda and mayonnaise.<br>Pour into a baking pan.<br>Baked in 350F.","url":"https://recipe.bluelayer.org/recipe/30839/chocolate-cake"},{"id":"30815","title":"Pinwheel Hard Sauce","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter; add sugar gradually and beat well.<br>Add salt and vanilla; continue beating until light and smooth.<br>Add chocolate to 1/3 of the mixture.<br>Spray parchment paper with cooking spray.<br>Spread white layer on parchment paper; cover with chocolate layer.<br>Form into a roll and remove parchment paper.<br>Cover and chill in refrigerator until ready to use.<br>Cut into slices to serve.","url":"https://recipe.bluelayer.org/recipe/30815/pinwheel-hard-sauce"},{"id":"30807","title":"Dad's Peanut Butter Delights","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate","directions":"Put peanut butter and melted white chocolate together and pour in a squeeze bottle --<br>melt and pour dark chocolate in a seperate squeeze bottle.<br>start with dark chocolate for bottom layer --<br>squeeze a small amount in bottom of paper lined mini cups --<br>then squeeze peanut butter mixture in next.let set for about 10-12 minutes.<br>add dark chocolate to cover peanut butter layer.<br>freeze for 10 minutes, then turn pan upside down and they will be ready to eat.<br>these are very rich -- .","url":"https://recipe.bluelayer.org/recipe/30807/dads-peanut-butter-delights"},{"id":"30790","title":"Vegan Low Fat Low Sugar Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>bananas, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>syrup, maple, canadian<br>salt, table<br>leavening agents, baking soda<br>vinegar, distilled<br>yogurt, greek, plain, nonfat<br>jams and preserves, apricot","directions":"Mix all the dry ingredients together in a mixing bowl.<br>Add the banana, the pineapple juice, maple syrup and salt.<br>Beat well to make a smooth batter.<br>Add the vinegar and stir.<br>It will begin to froth.<br>Pour into an oiled pound loaf tin.<br>Bake at 190 degrees (medium oven) for 20 minutes.<br>Turn out onto a wire rack and leave to cool.<br>Slice the cake lengthways and spread both halves with the yoghurt.<br>Then top one half with the jam.<br>Sandwich back together.","url":"https://recipe.bluelayer.org/recipe/30790/vegan-low-fat-low-sugar-chocolate-cake"},{"id":"30788","title":"White Chocolate Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together dry ingredients.<br>Melt butter and add, along with rest of wet ingredients, to flour mixture.<br>Add chips and berries to mixture before completely mixed.<br>Ensure berries stay completely frozen before adding otherwise you'll get pink dough.<br>Do not over mix.<br>Press dough down into bowl firmly.<br>Quickly flip bowl onto lightly floured surface and press any crumbs into place.<br>Cut into eight wedges, like a pie.<br>Place separately on a cookie sheet covered in foil or wax baking paper and sprinkle LIBERALLY with sugar.<br>Bake at 425 for 20 min or until edges and tops start to brown.","url":"https://recipe.bluelayer.org/recipe/30788/white-chocolate-raspberry-scones"},{"id":"30777","title":"Salted Milk Chocolate Fudge Heart Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>salt, table","directions":"Preheat oven to 350 degrees F.<br>Place chocolate in a heat-safe bowl.<br>Melt the chocolate, either over a double-boiler on the stove or in the microwave in 30-second intervals until most of the chocolate has been melted, stirring constantly to melt the rest.<br>Once melted, set aside to cool.<br>Combine flour, baking soda, salt, and cocoa powder together in a medium bowl.<br>Set aside.<br>Melt butter in a microwave for 20 to 30 seconds, or in a large saucepan over medium heat.<br>Set aside to cool for 5 minutes.<br>In a large mixing bowl, beat butter and sugars until combined.<br>Add yogurt and vanilla, stirring together.<br>Slowly add flour mixture and melted chocolate until the batter is moist.<br>Coat a large baking sheet with nonstick spray.<br>Drop cookie batter on the tray about 2 to 3 inches apart.<br>Sprinkle with sea salt.<br>Bake for 10 minutes or until almost set.<br>Remove from oven and use a cookie cutter to mold cookies into the desired shape.<br>(There will be excess cookie crumbs leftovermy family just ate them up!)<br>Remove cookies from pan to cool on wire racks.<br>Repeat this step until all batter has been used up.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30777/salted-milk-chocolate-fudge-heart-cookies"},{"id":"30774","title":"Double Chocolate Fudge","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Butter baking pan, 8x8x2 inches.<br>Stir milk and chocolate chips in 2 quart casserole, add chocolate.<br>Microwave uncovered on high (100%) 1 minute, stir.<br>Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer.<br>Stir in vanilla and nuts.<br>Spread mixture evenly in pan.<br>Refrigerate until firm.<br>Cut into 1 inch squares.","url":"https://recipe.bluelayer.org/recipe/30774/double-chocolate-fudge"},{"id":"30750","title":"Chocolate Peanut Butter Cup Oatmeal","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>peanut butter, smooth style, without salt<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Bring milk just to a simmer and add oats.<br>Stir until oats get creamy.<br>Add peanut butter and chocolate chips and stir until they melt.<br>Add unsweetend cocoa and sugar.<br>Feel free to add more milk depending on your desired consistency.","url":"https://recipe.bluelayer.org/recipe/30750/chocolate-peanut-butter-cup-oatmeal"},{"id":"30743","title":"Peanut Butter Balls (Power Balls)","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stir the peanut butter, milk powder, honey, and chocolate chips together in a bowl until evenly mixed.<br>Scoop up about 1 1/2 tablespoon of mixture per serving, and shape into round balls.<br>Arrange on a plate.<br>Store in freezer until set, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30743/peanut-butter-balls-power-balls"},{"id":"30738","title":"Nonfat Chocolate Pots De Creme","ingredients":"sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium saucepan with a long spoon, mix and combine sugar, cornstarch, cocoa powder, and chocolate chips.<br>Pour in milk, and stir constantly over medium heat, until mixture thickens and boils.<br>Once it hits a boil continue to cook and stir for 2 minutes more.<br>Pour into your serving bowls, and let the mixture cool for at least 20 minutes before enjoying.<br>The pudding will thicken as it cools.<br>Or if you dont want to serve it immediately, pour into an airtight container and store in fridge until ready to use, up to 3 days.<br>Enjoy with chocolate shavings, whipped cream, and raspberries.","url":"https://recipe.bluelayer.org/recipe/30738/nonfat-chocolate-pots-de-creme"},{"id":"30736","title":"Chocolate Cranberry Pecan Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pecans<br>candies, marshmallows","directions":"In a medium sized pan over low to medium-low heat,melt the chocolate .<br>Stir frequently until the chocolate is smooth.<br>Add the rest of the ingredients and mix until well blended into the chocolate.<br>This next step needs to be done while the mix is hot.<br>Spoon out 1 tbsp drops onto a baking sheet lined with wax paper.<br>Let stand until the drops are firm to the touch.","url":"https://recipe.bluelayer.org/recipe/30736/chocolate-cranberry-pecan-clusters"},{"id":"30710","title":"Mendiants - Beautiful Little Chocolates","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>raisins, seeded<br>nuts, almonds<br>orange juice, raw","directions":"Place a sheet of waxed paper on a marble slab or other smooth, cold surface.<br>Melt chocolate in a microwave oven or in a bowl over hot water.<br>(To make life easier only melt 1/2 the chocolate first then the other half).<br>Place a scant teaspoonful of melted chocolate on the sheet, and shape into a disk using the back of a spoon.<br>Make several at a time so that the chocolate does not become too cool.<br>Place a pistachio, raisin, almond, and halved strip of orange peel on each disk, and leave to cool completely.<br>The mendiants are ready when they come off the waxed paper with ease.","url":"https://recipe.bluelayer.org/recipe/30710/mendiants-beautiful-little-chocolates"},{"id":"30709","title":"Starbucks Chantico Copycat","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a saucepan over low heat, melt the chocolate chips.<br>When melted, pour in the milk and whisk constantly until smooth.<br>Add whipping cream and vanilla.<br>Remember: No need to bring it to a boil.<br>Only to steaming hot.<br>At Starbucks, it was served at around 170-180 degrees.","url":"https://recipe.bluelayer.org/recipe/30709/starbucks-chantico-copycat"},{"id":"30707","title":"Creamy Egg-less Chocolate Ice Cream with Chocolate Chip Cookies","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, whisk together cocoa, both sugars and salt.<br>Add milk and using a whisk or hand blender, mix until all the cocoa and sugar dissolves.<br>Add heavy cream and vanilla extract and mix gently.<br>Cover with a sheet of plastic wrap and refrigerate for at least 2 hours or up to overnight.<br>Process the ice cream according to the instructions of your ice cream maker.<br>It usually takes 15-20 minutes to get to soft serve consistency.<br>Towards the last 2-3 minutes, add the chocolate chip cookies or other add-ins if adding any.<br>Freeze it in an airtight container.<br>Serve in 2-3 hours or immediately as soft serve.<br>Stays good for up to a month in the freezer.<br>Yields 5 cups ice cream.","url":"https://recipe.bluelayer.org/recipe/30707/creamy-egg-less-chocolate-ice-cream-with-chocolate-chip-cookies"},{"id":"30695","title":"Chocolate Raspberry Smoothie","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raspberries, raw<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Combine in blender and enjoy.","url":"https://recipe.bluelayer.org/recipe/30695/chocolate-raspberry-smoothie"},{"id":"30683","title":"Chocolate Applesauce Cake","ingredients":"cocoa, dry powder, unsweetened<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda","directions":"Prehead oven to 350F (180C).<br>Spray Pam on a 7 x 12 inch baking dish.<br>Combine ingredients in the order they appear.<br>Stir well.<br>Spread the batter inthe pan.<br>Bake for 25 minutes, or until top springs back in the center when lightly pressed.","url":"https://recipe.bluelayer.org/recipe/30683/chocolate-applesauce-cake"},{"id":"30663","title":"Dark Chocolate Bark","ingredients":"pretzels, soft, unsalted<br>potatoes, raw, skin<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"LINE baking sheet with wax paper.<br>COMBINE pretzels, chips and peanuts in small bowl.<br>MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR.<br>If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.<br>Stir in half of snack-peanut mixture.<br>POUR onto prepared baking sheet.<br>Spread mixture to desired thickness.<br>Sprinkle with remaining snack-pretzel mixture.<br>Tap sheet several times to spread chocolate and settle pretzels.<br>Refrigerate for 30 minutes or until firm.<br>Break into pieces.<br>Store in airtight container at room temperature.<br>Best when eaten within 24 hours.","url":"https://recipe.bluelayer.org/recipe/30663/dark-chocolate-bark"},{"id":"30655","title":"Mexican Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan over medium-low heat, simmer the milk and chocolate for a few minutes, stirring constantly to dissolve the chocolate.<br>Either pour into a pitcher and beat well with a Mexican molinillo (chocolate beater), a whisk or an electric mixer, or pour into a blender, cover loosely and blend until thoroughly mixed.<br>Either way, you should wind up with a nicely frothy drink.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/30655/mexican-hot-chocolate"},{"id":"30651","title":"Cool Chocolate Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table<br>vanilla extract","directions":"Combine the milk, sugar, and corn syrup in a small saucepan.<br>Stir well to mix, then place the pan over low heat and bring to a boil, stirring occasionally.<br>Remove from the heat, stir in the chocolate, and whisk smooth.<br>Whisk in the salt and vanilla.<br>Pour the sauce into a bowl and cool it to room temperature, stirring occasionally.<br>Cover the bowl with plastic wrap and keep the sauce at room temperature if you are serving it on the day it is made.<br>SERVING: Pass the sauce in a sauceboat or bowl.","url":"https://recipe.bluelayer.org/recipe/30651/cool-chocolate-sauce"},{"id":"30648","title":"Hot-Hot Chocolate Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Mix all ingredients well and store in airtight container.<br>(Mix is good for 3 months).<br>To make hot chocolate: Mix 1 cup of hot water with 1/2 cup of hot chocolate mix.<br>Stir well &amp; enjoy!<br>Note: The hot chocolate is GREAT with a little whipped cream on top and a sprinkle of cinnamon &amp; cayenne pepper.","url":"https://recipe.bluelayer.org/recipe/30648/hot-hot-chocolate-mix"},{"id":"30619","title":"HAPPINESS","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>pineapple, raw, all varieties<br>nuts, walnuts, english<br>cream, whipped, cream topping, pressurized<br>spices, pepper, red or cayenne","directions":"Dip you ice cream into a bowl add pepper<br>Drizzel with chocolate syrup sprinkle nuts add pineapple and whipping cream","url":"https://recipe.bluelayer.org/recipe/30619/happiness"},{"id":"30614","title":"Mole (Mo-lay) Sauce","ingredients":"soup, chicken broth or bouillon, dry<br>oil, olive, salad or cooking<br>onions, raw<br>spices, garlic powder<br>spices, oregano, dried<br>spices, cumin seed<br>spices, cinnamon, ground<br>spices, chili powder<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oil in a large saucepan over med.<br>low heat.<br>Add onion, garlic, oregano, cumin and cinnamon.<br>Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.<br>Mix in chili powder and flour, stir for 3 minutes.<br>Gradually whisk in chicken broth.<br>Increase heat to med.<br>high.<br>Boil until reduced, about 35 minutes, stirring occasionally.<br>Remove from heat.<br>Whisk in chocolate; season with salt and pepper, if desired.","url":"https://recipe.bluelayer.org/recipe/30614/mole-mo-lay-sauce"},{"id":"30612","title":"Chocolate Raisin Explosion Squares","ingredients":"butter, without salt<br>candies, marshmallows<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large saucepan over low heat, melt margarine.<br>Add marshmallows; stir until melted and well blended.<br>Remove from heat.<br>Stir in vanilla.<br>Add cereal, peanuts and raisins, then chocolate chips, stirring until thoroughly coated.<br>Using lightly-buttered spatula, press into buttered 13x9\" pan.<br>Cool in refrigerator.<br>Cut into squares.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30612/chocolate-raisin-explosion-squares"},{"id":"30611","title":"Vickys Pomegranate Choc Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chocolate in the microwave or in a bain marie<br>Pour into ice cube or chocolate moulds 3/4 full<br>Sprinkle a few pomegranate seeds on top<br>Chill in the fridge to set then pop out and enjoy<br>100g chocolate lets you fill a 15 hole ice cube tray","url":"https://recipe.bluelayer.org/recipe/30611/vickys-pomegranate-choc-treats"},{"id":"30599","title":"Double Chocolate Waffles","ingredients":"cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>soymilk, original and vanilla, unfortified<br>vinegar, cider<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>oil, canola<br>vanilla extract<br>sugars, powdered","directions":"To make Chocolate Sauce: Whisk together cocoa powder, maple syrup, soymilk, and vanilla in saucepan over medium heat until smooth.<br>Keep warm.<br>To make Waffles: Preheat waffle iron.<br>Whisk together flour, baking soda, and salt in medium bowl; set aside.<br>Whisk together soymilk and vinegar in small bowl; let stand 10 minutes.<br>Combine cocoa powder and chocolate in bowl.<br>Whisk 1/4 cup boiling water into cocoa powder mixture until smooth.<br>Whisk soymilk mixture into chocolate mixture.<br>Whisk in brown sugar, oil, and vanilla.<br>Whisk in flour mixture.<br>Spray waffle iron with cooking spray.<br>Spoon batter onto waffle iron.<br>Close lid, and cook 3 minutes, or until waffle is crisp.<br>Repeat with remaining batter.<br>Drizzle each serving with 1 Tbs.<br>Chocolate Sauce, dust with 1 tsp.<br>confectioners sugar, and serve.","url":"https://recipe.bluelayer.org/recipe/30599/double-chocolate-waffles"},{"id":"30583","title":"Chewy Chocolate Chip Granola Bars","ingredients":"sugars, brown<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat germ, crude","directions":"Preheat the oven to 350 degrees F (175 degrees C).<br>Grease a 9x13 inch baking pan.<br>In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla.<br>In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ.<br>Stir the dry ingredients into the peanut butter mixture until evenly coated.<br>Press lightly into the prepared pan.<br>Bake or 25 to 30 minutes in the preheated oven, or until slightly golden.<br>Cool in the pan on a wire rack.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/30583/chewy-chocolate-chip-granola-bars"},{"id":"30581","title":"Chocolate-Cinnamon Gelato With Toffee Bits","ingredients":"sugars, granulated<br>cornstarch<br>spices, cinnamon, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>candies, white chocolate","directions":"Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended.<br>Gradually add 1/4 cup milk, whisking until cornstarch is dissolved.<br>Whisk in remaining 1 3/4 cups milk.<br>Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes.<br>Reduce heat to medium and cook 1 minute longer, whisking occasionally.<br>Remove from heat; add chocolate.<br>Let stand 1 minute, then whisk until melted and smooth.<br>Transfer gelato base to medium bowl.<br>Mix in cream.<br>Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.<br>Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning.<br>Transfer to container; cover.<br>Freeze at least 3 hours and up to 2 days.","url":"https://recipe.bluelayer.org/recipe/30581/chocolate-cinnamon-gelato-with-toffee-bits"},{"id":"30575","title":"Triple Treat Chocolate Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine ingredients in blender; cover and blend until smooth.<br>Sprinkle with grated chocolate.","url":"https://recipe.bluelayer.org/recipe/30575/triple-treat-chocolate-milk-shake"},{"id":"30537","title":"Foaming Wizard's Brew","ingredients":"ice creams, vanilla<br>lime juice, raw<br>lemonade, frozen concentrate, white, prepared with water<br>candies, white chocolate","directions":"Place 1 scoop ice-cream into base of 10 clear, sturdy cups.<br>Drizzle 1 tablespoon cordial over each ice-cream scoop.<br>Slowly pour lemonade over ice-cream.<br>Fill each cup as much as you can, then, as froth subsides, go back and top up.<br>Top each drink with sprinkles.<br>Add straws.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/30537/foaming-wizards-brew"},{"id":"30523","title":"Chocolate Orange Fondue","ingredients":"cream, fluid, heavy whipping<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>orange juice, raw","directions":"Heat the cream and orange juice in a saucepan over medium heat until it starts to bubble at the edges.<br>Remove from the heat, and immediately whisk in the chocolate, orange zest, and orange liqueur until smooth.<br>Serve in a fondue pot over the lowest heat setting, or farthest from the heat source.","url":"https://recipe.bluelayer.org/recipe/30523/chocolate-orange-fondue"},{"id":"30521","title":"Balsamic Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vinegar, balsamic<br>cocoa, dry powder, unsweetened","directions":"Melt the chocolate and cream in a double boiler over hot but not simmering water.<br>Place melted chocolate in a small bowl.<br>Stir in the balsamic vinegar.<br>Cool the chocolate in the refrigerator for 1 hour.<br>Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.<br>Use a teaspoon to scoop out chocolate.<br>Use your fingertips to shape into balls about the size of a cherry.<br>Set the chocolate balls on a parchment-lined tray.<br>Place the cocoa powder in a small shallow dish.<br>Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet.<br>Continue with the remaining truffles.<br>Place the truffles in a serving dish or airtight package.","url":"https://recipe.bluelayer.org/recipe/30521/balsamic-chocolate-truffles"},{"id":"30517","title":"Chocolate Cottage Cheese","ingredients":"cheese, cottage, creamed, large or small curd<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Combine all ingredients.<br>If desired, puree in blender until smooth (not necessary, but it'll look more appetizing).<br>Eat.","url":"https://recipe.bluelayer.org/recipe/30517/chocolate-cottage-cheese"},{"id":"30506","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Combine chocolate and butter in a medium bowl.<br>Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often.<br>Pour over chocolate; let stand 1 minute, then stir until melted and smooth.<br>Let cool to room temperature, about 1 hour.<br>DO AHEAD: Can be made 3 days ahead.<br>Cover and chill.<br>Return to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/30506/chocolate-glaze"},{"id":"30503","title":"Last Dance","ingredients":"alcoholic beverage, tequila sunrise, canned<br>chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized<br>syrups, grenadine<br>spices, cinnamon, ground","directions":"Combine first 4 ingredients in a shaker with ice, strain into a glass &amp; sprinkle with cinnamon to serve.","url":"https://recipe.bluelayer.org/recipe/30503/last-dance"},{"id":"30495","title":"Cereal Snax","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"In a large sauce pan, melt the peanut butter, butter and chocolate chips over medium heat.<br>Add cereal, and toss to coat.<br>Put the icing sugar in a large paper or plastic bag, and add the chocolate covered cereal.<br>Shake the bag to coat the cereal in sugar.<br>Pour out onto waxed paper to cool.<br>Sometimes, if we have them, we'll ad a couple handfuls of mini pretzel sticks too.","url":"https://recipe.bluelayer.org/recipe/30495/cereal-snax"},{"id":"30490","title":"Coco-Loco","ingredients":"water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>chocolate, dark, 70-85% cacao solids<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add all the ingredients to the container of an electric blender.<br>Cover and process on high for about 20 seconds or until the drink is smooth (May have to pulse on and off at first to get things going).<br>Pour into 2 chilled glasses and enjoy.","url":"https://recipe.bluelayer.org/recipe/30490/coco-loco"},{"id":"30475","title":"Chocolate Raspberry Cupcakes","ingredients":"butter, without salt<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw","directions":"Preheat the oven to 350F.<br>Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.<br>Mix the flour, baking powder, and salt in a separate bowl.<br>Add dry ingredients to butter mixture.<br>Mix until blended.<br>Stir in the soy milk.<br>Beat for 30 seconds on low speed.<br>Turn the mixer up to medium speed and beat for 2 minutes.<br>Add applesauce.<br>Beat for 2 more minutes.<br>Fold in the crushed cookies and raspberries.<br>Fill lined or greased cupcake tin three-quarters full.<br>Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.<br>Cool completely before frosting.","url":"https://recipe.bluelayer.org/recipe/30475/chocolate-raspberry-cupcakes"},{"id":"30474","title":"Hot Chocolate Drinks Recipe","ingredients":"candies, white chocolate<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Place candies in blender.<br>Add in warm lowfat milk.<br>Cover container and Whiz till smooth.<br>Pour into warm mugs.<br>Each batch serves 2.","url":"https://recipe.bluelayer.org/recipe/30474/hot-chocolate-drinks-recipe"},{"id":"30468","title":"Cricket (Adult)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine ingredients in blender and blend until smooth.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30468/cricket-adult"},{"id":"30467","title":"Chocolate Pumpkin Amazingness","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>pumpkin, raw<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>soymilk, original and vanilla, unfortified<br>spices, cinnamon, ground<br>vanilla extract","directions":"Preheat oven to 400F.<br>Put everything in a blender and blend until smooth.<br>Pour into individual ramekins (you can use a big 8 x 8 pan as well, but increase the cooking time by about 5 minutes).<br>Bake for about 25 minutes.<br>It will firm up as it cools.<br>Cool and eat!<br>A dollop of fat-free cool whip is a great addition.","url":"https://recipe.bluelayer.org/recipe/30467/chocolate-pumpkin-amazingness"},{"id":"30464","title":"Marks Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>egg substitute, powder<br>vanilla extract<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"mix sugars and butter.<br>add egg, water, vanilla,<br>combine flour, salt, and baking soda then add and mix.<br>add chocolate chips.<br>scoop to pan and bale 12 minutes at 375.","url":"https://recipe.bluelayer.org/recipe/30464/marks-chocolate-chip-cookies"},{"id":"30463","title":"Blondie's Mom's Cayenne Whipped Cream For Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract<br>spices, pepper, red or cayenne","directions":"In a mixing bowl, whip the cream until the cream is slightly thickened.<br>Add the remaining ingredients and continue whipping until the cream holds its shape.<br>Spoon over the top of the hot chocolate.<br>*This recipe makes about 2 cups.<br>*<br>**Whipped cream should last for 24 hours covered in the refrigerator.<br>**<br>***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.<br>***","url":"https://recipe.bluelayer.org/recipe/30463/blondies-moms-cayenne-whipped-cream-for-hot-chocolate"},{"id":"30456","title":"Rice Krispies Muffins","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter, chocolate and sirop.<br>Pour over the rice krispies and blend carefully.<br>Put into muffin paper cups and cool for at least 4 hours.","url":"https://recipe.bluelayer.org/recipe/30456/rice-krispies-muffins"},{"id":"30455","title":"Chewy Chocolate Peanut Bars","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, brown<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>raisins, seeded<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"To make base, in pot combine thoroughly the peanut butter, corn syrup, brown sugar and butter.<br>Stir constantly on medium heat until nearly boiling.<br>Do not let mixture burn on bottom or pot.<br>Remove from heat.<br>In a large bowl combine rice krispies, peanuts and any or all of the optional ingredients.<br>I use them all.<br>Pour in hot peanut butter mixture and at once stir to thoroughly combine.Mixture is very stiff.<br>Pack firmly and evenly into the bottom of a buttered 8 x 8\" pan.<br>Press down using the back of a large dessert spoon dipped several times in hot water to keep it from sticking.<br>Let stand on counter while you prepare the topping.<br>To make topping, in a small pot combine squares of chocolate and peanut butter.<br>Stir constantly over low heat until chocolate is melted and the the mixture is combined.<br>At once spread evenly over bars ( 1 x 2\").<br>Chill in refrigerator.<br>With sharp knife cut into bars.<br>Stir in contained in refrigerator until serving.<br>If making a double recipe, use a 9 x 12\" pan and use 4 squares of chocolate with 1/3 cup peanut butter for topping.","url":"https://recipe.bluelayer.org/recipe/30455/chewy-chocolate-peanut-bars"},{"id":"30449","title":"Chocolate Crisps","ingredients":"honey<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a 9x9 inch pan with baking paper.<br>Melt honey and peanut butter in a large saucepan over low heat.<br>Bring slowly to a boil.<br>Remove from heat and add chocolate chips.<br>Stir until they melt.<br>Add peanuts and rice cereal.<br>Stir to coat.<br>Press in prepared pan.<br>Chill well before cutting into 25 squares.","url":"https://recipe.bluelayer.org/recipe/30449/chocolate-crisps"},{"id":"30448","title":"Almond Splinters","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Melt chocolate in top of a double saucepan over simmering water.<br>Stir until smooth or microwave on HIGH for 2 minutes.<br>Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays.<br>Allow to set in a cool place; store in airtight container in cool place.","url":"https://recipe.bluelayer.org/recipe/30448/almond-splinters"},{"id":"30444","title":"Gluten Free Orange Chocolate Coconut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a medium saucepan, melt the chocolate over very low heat.<br>Stir in the orange extract.<br>Allow the nuts and coconut to cool, then stir them into the melted chocolate.<br>Drop by heaping tablespoonful onto a parchment lined baking sheet.<br>Allow to cool.<br>If need be (as in its too hot in your kitchen for these to set) transfer clusters to a plate and cool in freezer.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/30444/gluten-free-orange-chocolate-coconut-clusters"},{"id":"30441","title":"Deliciously Easy Toffee-Nut Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown","directions":"Heat oven to 350 degrees (F).<br>Combine flour, brown sugar, and butter in a large bowl; mix until fine crumbs form, though a few large crumbs may remain.<br>Press into an ungreased 13x9-inch baking pan.<br>Sprinkle nuts over crust and set aside to prepare toffee topping.<br>In a small saucepan, combine brown sugar and butter.<br>Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 30 seconds.<br>Pour over crust immediately.<br>Bake 20 to 22 minutes or until topping is bubbly and golden.<br>Remove from oven and sprinkle chocolate chips over top, if needed, press gently onto surface.<br>Cool completely and cut into bars.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30441/deliciously-easy-toffee-nut-bars"},{"id":"30439","title":"Oaty Choc Chunk Cookies","ingredients":"butter, without salt<br>syrup, maple, canadian<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 180C.<br>In a bowl or food processor, cream the butter and sugar until light.<br>Add golden syrup then stir in flour, oats, baking powder and milk.<br>Lastly add the chocolate chips.<br>If using a processor, stir in the choc and oats by hand so they don't get chopped up.<br>Roll mixture into balls or just blob onto prepared trays (I blob them).<br>Bake for 15 minutes or until lightly browned (I only did mine for 10).","url":"https://recipe.bluelayer.org/recipe/30439/oaty-choc-chunk-cookies"},{"id":"30430","title":"Homemade Chocolate Syrup","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>salt, table<br>leavening agents, baking soda","directions":"In a large sauce pan, add water and cocoa powder and place over medium heat.<br>Constantly stir until cocoa powder is dissolved.<br>Add sugar and keep stirring the chocolate mixture.<br>Bring to a soft boil and keep stirring for 5 minutes.<br>The longer it cooks, the thicker it gets.<br>Take the pan off the heat and stir in vanilla extract and salt.<br>Once it has cooled for a few minutes more, stir in the baking soda.<br>This prevents the sugar from crystallizing.<br>If syrup is thick enough, place in a glass container and place in the refrigerator.<br>I let mine sit out for about 10 minutes to thicken more.<br>Recipe from DIY Natural.","url":"https://recipe.bluelayer.org/recipe/30430/homemade-chocolate-syrup"},{"id":"30429","title":"Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>ice creams, vanilla","directions":"Coat bottom and sides of an 8 inch pie plate with butter.<br>Combine chocolate syrup and chocolate chips in a microwave safe bowl.<br>Microwave until hot (about 45 seconds).<br>Stir together until smooth.<br>reserve 1/4 cup of the chocolate mixture.<br>Combine chocolate mixture in larger bowl with crisp rice cereal.<br>Press into pie plate and up the sides.<br>Freeze for about 15 minutes.<br>Combine reserved chocolate mixture and sour cream in a small bowl and mix well.<br>Spread half of the ice cream in the prepared pie plate.<br>Drizzle with half of the sour cream mixture.<br>Top with remaining ice cream and drizzle again with remaining sour cream mixture.<br>Top with extra chocolate chips if desired.<br>Freeze for about 1 hour.<br>Let stand at room temperature about 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/30429/ice-cream-pie"},{"id":"30425","title":"White Chocolate Cheesecake Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>cheese, parmesan, hard<br>sugars, granulated<br>orange juice, raw<br>orange juice, raw","directions":"In heatproof bowl set over saucepan of hot (not boililng water, melt white chocolate with cream, stirring gently until smooth.<br>Let cool to room temperature.<br>In separate bowl, beat cream cheese with sugar until fluffy; beat in orange rind.<br>Stir in chocolate mixture and orange flavoring.<br>Make-ahead: Scrape into airtight container and refrigerate for up to 2 days.<br>Makes 1-1/2 cups.","url":"https://recipe.bluelayer.org/recipe/30425/white-chocolate-cheesecake-dip"},{"id":"30422","title":"Chocolate Peanut Butter Surprise","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows","directions":"In a large saucepan over very low heat, stir chocolate chip and peanut butter until melted and smoth.<br>remove from heat.<br>Add cereal and marshmallows, stirring until coated.<br>Press mixture evenly into lightly-buttered 13x9 pan.<br>Chill until firm, about 45 minutes.<br>cut into squares.<br>Store in refrigerator, covered.","url":"https://recipe.bluelayer.org/recipe/30422/chocolate-peanut-butter-surprise"},{"id":"30404","title":"Macaroons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>salt, table","directions":"Preheat the oven to 325F.<br>Line a baking sheet with parchment paper.<br>In a medium bowl, mix together the crumb, coconut, agave nectar, and salt with a rubber spatula.<br>If the mixture does not hold together, add more agave nectar, 1 tablespoon at a time, until the dough holds its shape.<br>Using a melon baller, scoop the dough onto the prepared baking sheet, leaving 1/2 inch between portions.<br>Bake the macaroons on the center rack for 20 minutes, rotating the sheet 180 degrees after 10 minutes.<br>The macaroons should be golden brown and firm to the touch.<br>Let the macaroons stand on the sheet for 20 minutes.<br>Serve warm, or transfer them to a wire rack and cool completely before placing in an airtight container and storing at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/30404/macaroons"},{"id":"30401","title":"Peanut Butter Candy Cakes","ingredients":"oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Shell and dice peanuts.<br>Warm peanut butter for 10 seconds in microwave and mix in peanuts.<br>Pour in syrup.<br>Swirl in syrup with spoon do NOT mix.<br>Spoon (do NOT pour) mixture into tin muffin tins (fill to top).<br>Freeze tins for 20 minutes.<br>Turn upside down and peel off paper.","url":"https://recipe.bluelayer.org/recipe/30401/peanut-butter-candy-cakes"},{"id":"30390","title":"White Chocolate Raspberry Swirl Fondue","ingredients":"raspberries, raw<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Set aside 1/3 of the raspberries for dipping into the finished fondue.<br>In a blender puree the remaining raspberries.<br>Strain the puree through a fine meshed wire sieve into a small bowl.<br>Discard the seeds.<br>Set the puree aside.<br>In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate.<br>Let stand until the chocolate softens, about 3 minutes.<br>Whisk until smooth.<br>Transfer the fondue to a ceramic fondue pot and keep warm over a burner.<br>Drizzle the raspberry puree over the fondue.<br>Swirl a knife through the puree to create a marble effect.","url":"https://recipe.bluelayer.org/recipe/30390/white-chocolate-raspberry-swirl-fondue"},{"id":"30384","title":"Sugo Cioccolato (Italian Chocolate Sauce)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>cream, fluid, heavy whipping<br>sugars, granulated<br>water, bottled, generic<br>salt, table","directions":"In a small, heavy saucepan, combine chocolate, rum, cream, sugar, water and a pinch of salt.<br>Heat over low-medium heat, whisking often, until chocolate is melted and sauce is smooth.<br>Pour over desired dessert!","url":"https://recipe.bluelayer.org/recipe/30384/sugo-cioccolato-italian-chocolate-sauce"},{"id":"30364","title":"Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, brown<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite","directions":"Line two 24-count mini-muffin tins with paper liners (recipe makes roughly 36) or you can use a large baking sheet.<br>If you do, place the muffin liners very closely together (I didnt have a mini muffin tin).<br>Set pan aside.<br>In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat.<br>Heat until completely melted and starting to bubble, stirring constantly.<br>Remove from the heat.<br>Add the powdered sugar a little at a time, and stir until completely combined.<br>Set aside and let cool.<br>Meanwhile, put the chocolate chips and shortening into a microwave safe bowl.<br>Melt them together in the microwave, stir every 30 seconds and continue heating until the chocolate has completely melted.<br>Use a tablespoon to spoon some of the melted chocolate into the bottom of the muffin liners.<br>Place in the refrigerator for 30 minutes until cooled and hard.<br>Use a teaspoon to scoop out a bit of the peanut butter mixture and place on top the chilled chocolate.<br>Press into the muffin liner to spread peanut butter across the top of the chocolate.<br>Once finished filling all of the cups with the peanut butter mixture, place pan back into the refrigerator to let chill.<br>Remove from the refrigerator and top off the cups with another layer of chocolate.<br>If you need to heat the chocolate for another 30 seconds to soften it, do so.<br>Spread it into the cups and make sure the top of the chocolate layer is smooth.<br>Place back into the refrigerator for another 30 minutes.<br>Refrigerate until ready to serve.<br>Recipe adapted from Brown Eyed Baker.","url":"https://recipe.bluelayer.org/recipe/30364/peanut-butter-cups"},{"id":"30360","title":"Strawberry Fields Forever Trail Mix","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>pretzels, soft, unsalted<br>nuts, almonds","directions":"Combine all ingredients in a bowl.<br>Proportions are estimated.<br>Nothing is real.","url":"https://recipe.bluelayer.org/recipe/30360/strawberry-fields-forever-trail-mix"},{"id":"30356","title":"Creamy Mocha Frozen Dessert Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>butter, without salt","directions":"In medium bowl, combine all crust ingredients; blend well.<br>Press firmly into bottom of a 9 or possibly 10 inch springform pan.<br>In a large bowl, beat cream cheese till fluffy.<br>Beat in sweetened condensed lowfat milk and chocolate syrup till smooth.<br>In a small bowl, combine instant coffee and water; add in to cream cheese mix.<br>Mix in whipped topping; spoon into prepared crust.<br>Sprinkle proportionately with 1/4 c. pecans.<br>Freeze overnight or possibly till hard 15-16 servings.<br>Allow to thaw in refrigerator 15-20 min before serving.","url":"https://recipe.bluelayer.org/recipe/30356/creamy-mocha-frozen-dessert-recipe"},{"id":"30342","title":"Double Chocolate Protein Bars with Coconut and Pecans","ingredients":"honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, protein powder whey based<br>cocoa, dry powder, unsweetened<br>oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium size mixing bowl combine the honey and coconut oil.<br>Microwave for 45 seconds until the oil has melted.<br>Add the protein powder and cocoa powder and stir well.<br>Add the oats, rice, coconut, pecans, and chocolate chips until well combined.<br>Line an 8x8 pan with foil, allowing the foil to hang over pan edges, and spray foil with cooking oil.<br>Add the granola mixture to the pan and spread it evenly.<br>Using your spatula press the mixture down into the pan (the tighter the mixture is the less likely your bars are to fall apart).<br>Place bars in the freezer to set for 15-20 minutes.<br>Turn bars out onto a cutting board, carefully remove foil and slice into bars.<br>Keep cold.","url":"https://recipe.bluelayer.org/recipe/30342/double-chocolate-protein-bars-with-coconut-and-pecans"},{"id":"30340","title":"Bittersweet Chocolate Gelato Recipe","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic","directions":"Whisk the egg yolks in a large bowl, gradually adding the 2/3 c. sugar.<br>Continue beating till the mix is creamy and pale yellow.<br>Bring the light cream to a boil in a saucepan and remove from the heat.<br>Gradually pour the cream into the egg yolk mix, whisking all the while to prevent curdling of the egg yolks.<br>Heat the bittersweet chocolate in a heavy saucepan and stir till smooth.<br>Pour into the custard mix and add in the cocoa.<br>Whisk to combine well.<br>Return the mix to the heavy saucepan and cook over medium heat till the custard coats the back of a wooden spoon.<br>Don't boil.<br>Combine the 2 Tbsp.<br>sugar with 2 tsp.<br>of water in a small saucepan.<br>Cook over medium - high heat till the mix forms a golden caramel.<br>Don't stir the sugar mix while it cooks, or possibly it may crystallize.<br>Be careful not to burn the caramel.<br>Pour the caramel into the chocolate custard and whisk well to incorporate.<br>Pour the custard into a large bowl and allow to cold to room temperature.<br>Place in the refrigerator for at least 1 hour.<br>Then place in an ice cream maker and process according to the instructions for your machine or possibly freezer model.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/30340/bittersweet-chocolate-gelato-recipe"},{"id":"30338","title":"The Easiest, Tastiest, yet Healthiest, Chocolate Milk","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Pour the milk into a glass.<br>Mix the chocolate syrup with the milk until the color of the milk becomes brown.<br>Serve and sip.","url":"https://recipe.bluelayer.org/recipe/30338/the-easiest-tastiest-yet-healthiest-chocolate-milk"},{"id":"30325","title":"Hostess Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>sugars, granulated","directions":"Make the cupcakes - Position a rack in the center and preheat oven to 325F Lightly butter twenty-four 1-3/4\" x 3/4\" (1-oz) muffin of biscuit cups.<br>Into a medium bowl, sift together the flour, cocoa, baking soda and salt.<br>Mix in the sugar.<br>Make a well in the center.<br>Whisk in the water, oil, vinegar, and vanilla.<br>Blend until smooth.<br>(The batter will be very thin.<br>).<br>Spoon the batter into the prepared cups.<br>Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.<br>Cool the cupcakes in the pans on a wire rack for 5 minutes.<br>Remove the cupcakes from the pans and finish cooling on the rack.<br>To Make the filling - In a heavy medium saucepan over medium-high heat, bring the cream to a boil.<br>Add the white chocolate and remove from heat.<br>Let the mixture stand briefly; stir until smooth.<br>Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.<br>(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)<br>With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.<br>Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.<br>Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.<br>To Make the glaze - Place the chocolate in a small bowl.<br>Whisk in the boiling water and blend until smooth.<br>One at a time, dip the top of each cupcake into the warm glaze.<br>Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.<br>Refrigerate the cupcakes for 5 minutes to set the glaze.<br>To Make the icing - In a medium bowl, whisk the egg white until frothy.<br>Stir in the cream of tartar.<br>Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing.<br>Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip.<br>Remove the cupcakes from the refrigerator.<br>Pipe a design (a squiggle, spiral, etc.)<br>on the top of each cupcake.<br>Let the design harden and then cover and refrigerate the cupcakes.<br>Serve at room temperature.<br>The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/30325/hostess-cupcakes"},{"id":"30318","title":"Chocolate-Peanut Butter Milkshakes (Aka Peanutty Freeze)","ingredients":"water, bottled, generic<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>oil, corn, peanut, and olive","directions":"Place water, peanut butter, dry hot cocoa mix, and ice cream in a blender container.<br>Cover; blend until smooth, about 30 seconds.<br>Pour mixture into two tall beverage glasses.<br>Garnish with whipped cream or chocolate whipped cream, if desired, and sprinkle the top with the finely chopped peanuts.","url":"https://recipe.bluelayer.org/recipe/30318/chocolate-peanut-butter-milkshakes-aka-peanutty-freeze"},{"id":"30306","title":"Peanut Butter Balls III","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter and butter in saucepan, over low heat.<br>In large bowl, mix crispy rice cereal and confectioners' sugar well.<br>Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.<br>Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).<br>Melt chocolate in double boiler and keep melted while working with balls.<br>A teaspoon is best to use in dipping the balls in chocolate.<br>Dip good and place on cookie sheet.<br>As you dip them place them back on cookie sheet and keep chilled till firm.","url":"https://recipe.bluelayer.org/recipe/30306/peanut-butter-balls-iii"},{"id":"30304","title":"Chocolate Decor","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Wipe a 12 x 18-inch plastic cutting board with a wet cloth and place a 12 x 18-inch piece of acetate on top (the damp surface will keep the acetate from moving around).<br>Smooth the acetate out completely.<br>Pour the chocolate into the center of the acetate and use a large offset spatula to spread the chocolate into an even layer that covers the acetate completely.<br>Make long, even sweeps with the spatula, from the center out to the sides and corners.<br>When the chocolate starts to set but is not yet hard, follow these instructions to make squares, rectangles, or swirls.<br>To make squares or rectangles: Score the chocolate into 2 1/2-inch squares or 1 1/2 x 3-inch rectangles with the back of a knife (you dont want to cut through the acetate).<br>Cover the chocolate with a piece of parchment, transfer it to a baking sheet, and weight it with another baking sheet.<br>Leave it overnight for the best shine.<br>To make swirls: Run a cake trowel over the chocolate to create strips.<br>Cut the acetate into 2-inch strips that are about 8 inches long.<br>Before the chocolate sets, lift the strips with the tip of a knife and curl them so they look like opened toilet paper tubes.<br>Set the curls in baguette molds and leave overnight for the best shine.<br>Unwrap the acetate just before using.","url":"https://recipe.bluelayer.org/recipe/30304/chocolate-decor"},{"id":"30300","title":"Chocolate-Dipped Almond Meringues","ingredients":"egg, white, raw, fresh<br>salt, table<br>sugars, granulated<br>nuts, almonds<br>candies, semisweet chocolate","directions":"Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.<br>With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.<br>Continue mixing on high speed while adding 1/2 cup of the sugar.<br>Add the remaining sugar by the tablespoon.<br>Beat for another 1-2 minutes, until the mixture is stiff and shiny.<br>Using a rubber spatula, carefully fold in the almonds.<br>Drop the meringue batter by the spoonful onto the cookie sheets.<br>Flatten each cookie slightly with the back of a spoon.<br>Bake until pale golden, about 30 to 40 minutes.<br>Let cool.<br>Place the chocolate in a heatproof container and melt it over a simmering pot of water.<br>Remove the chocolate from the heat.<br>Line two cookie sheets with fresh parchment or waxed paper.<br>One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets.<br>Refrigerate for 1 hour or until the chocolate is set.<br>Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30300/chocolate-dipped-almond-meringues"},{"id":"30290","title":"Cranberry Hootycreeks","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"r&gt;Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.<br>Attach a tag with the following instructions: Cranberry Hootycreeks 1.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Grease a cookie sheet or line with parchment paper.<br>In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.<br>Add the entire jar of ingredients, and mix together by hand until well blended.<br>Drop by heaping spoonfuls onto the prepared baking sheets.<br>Bake for 8 to 10 minutes, or until edges start to brown.<br>Cool on baking sheets, or remove to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/30290/cranberry-hootycreeks"},{"id":"30282","title":"Candy Corn Snack Mix","ingredients":"corn, sweet, white, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive","directions":"In a serving bowl, combine all ingredients.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30282/candy-corn-snack-mix"},{"id":"30280","title":"Emeril Lagasse's Cajun Chocolate Syrup","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>spices, pepper, red or cayenne","directions":"Combine all ingredients in a saucepan.<br>Bring to a simmer while whisking constantly.<br>Remove from heat and chill before serving.","url":"https://recipe.bluelayer.org/recipe/30280/emeril-lagasses-cajun-chocolate-syrup"},{"id":"30276","title":"Chocolate Orange","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids","directions":"Stir with ice, and strain into a chilled cocktail glass.<br>Garnish with shaved chocolate.","url":"https://recipe.bluelayer.org/recipe/30276/chocolate-orange"},{"id":"30248","title":"Mocha Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized<br>beans, snap, green, raw<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"Place chocolate in 4-cup glass measuring cup.<br>Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.<br>Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate.<br>Pour cream into 2-cup glass measuring cup.<br>Place in microwave oven and bring to boil on high.<br>Stir ground espresso beans into hot cream; let steep 5 minutes.<br>Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer.<br>Stir until cream-chocolate mixture is well blended and smooth.<br>Place butter on plate.<br>Microwave 10 seconds on high to soften.<br>Add butter, 1 piece at a time, to chocolate mixture, stirring until melted.<br>Cover ganache with plastic wrap and chill until firm, about 2 hours.<br>Line baking sheet with waxed paper.<br>Place cocoa powder in medium bowl.<br>Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens).<br>Drop each truffle into cocoa powder to coat; shake off excess.<br>Place on prepared baking sheet.<br>Chill truffles until firm, at least 2 hours.<br>(Can be made 2 weeks ahead.<br>Store in airtight container in refrigerator.<br>Dust truffles with cocoa powder before serving.)","url":"https://recipe.bluelayer.org/recipe/30248/mocha-truffles"},{"id":"30243","title":"\" Peanut Butter - Chocolate Chip Cookies. \"","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>salt, table<br>vanilla extract<br>butter, without salt","directions":"Mix dry ing.<br>Together .<br>Set aside.<br>Cream together softened butter &amp; peanut butter.<br>Then mix in vanilla ext.<br>Add dry ing.<br>To batter mixture.<br>And mix until dough comes together.<br>Stir in chocolate chips.<br>Transfer dough onto parchment paper.<br>If still crumbly.<br>Work together with hands.<br>Form dough into a log.<br>Roll up in parchment paper.<br>Refrigerate a couple of hours.<br>Preheat oven to 325 degrees .<br>With a sharp knife.<br>Slice 1/3\" slices.<br>Place on parchment paper.<br>Bake 12-14 minutes.<br>They will look undone.<br>Do not over bake.let them cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/30243/peanut-butter-chocolate-chip-cookies"},{"id":"30229","title":"Confetti Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>bananas, raw<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl combine all ingredients.<br>Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/30229/confetti-snack-mix"},{"id":"30221","title":"Banana Banshee Recipe","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Ice // blended // frzn","url":"https://recipe.bluelayer.org/recipe/30221/banana-banshee-recipe"},{"id":"30220","title":"White Chocolate Cinnamon Roll Energy Bites","ingredients":"oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>vanilla extract<br>spices, cinnamon, ground","directions":"Combine all ingredients in a medium bowl and stir to mix thoroughly.<br>Refrigerate mixture for at least 30 minutes (up to 1 hour).<br>Form into 1-inch balls.<br>Store in an airtight container in the refrigerator.<br>If desired, you can combine a pinch of sugar and a pinch of cinnamon on a flat surface (like a plate) and roll energy bites for a little extra cinnamon flavor.","url":"https://recipe.bluelayer.org/recipe/30220/white-chocolate-cinnamon-roll-energy-bites"},{"id":"30211","title":"Luscious Hot Chocolate","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the chocolate and milk in a heavy saucepan.<br>Place over medium heat until bubbles form, reduce the heat slightly, and simmer until the chocolate melts, whisking constantly.<br>Before serving, raise the heat until the chocolate just boils, still whisking.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/30211/luscious-hot-chocolate"},{"id":"30189","title":"Chocolate Chip Cookies - Tony Horton","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, cardamom<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract","directions":"Preheat Oven to 350 degrees.<br>Place dry ingredients in a large mixing bowl and stir to combine.<br>Combine wet ingredients in a medium bowl and whisk together.<br>Add wet mixture to dry and stir well with wood spoon.<br>Refrigerate for 15 minutes.<br>Place by the tablespoon on a baking sheet lined with Parchment paper.<br>Bake for 10-12 minutes until golden brown.<br>Remove and cool on a wire rack.<br>Enjoy with a glass of cold Almond Milk.","url":"https://recipe.bluelayer.org/recipe/30189/chocolate-chip-cookies-tony-horton"},{"id":"30174","title":"Peppermint Hot Chocolate Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>mini semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Add all ingredients to a medium bowl and stir to combine.<br>To use, add 1/3 cup mix to 1 cup of hot milk and stir until chocolate and candy pieces dissolve.<br>Store any leftover mix in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30174/peppermint-hot-chocolate-mix"},{"id":"30168","title":"Bitty Chippers","ingredients":"butter, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>mini semi-sweet chocolate baking chips,","directions":"Melt butter, stir in vanilla, then let cool completely.<br>In a large bowl, mix together the flour and the powdered sugar.<br>Stir in the cooled butter mixture along with the mini chocolate chips- this will be quite crumbly.<br>Shape into 48 tiny balls (about 1-inch each in size).<br>Set dough balls onto ungreased cookie sheets about 2\" apart.<br>Flatten slightly using either a fork or a heavy glass dipped in a little extra sugar.<br>Bake in a preheated 375 F oven just until the edges start to brown (cookies will be whitish)- about 12 minutes.<br>Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/30168/bitty-chippers"},{"id":"30146","title":"Chocolate Ganache Tarts","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"In a mixer, beat together cream cheese and butter until well combined.<br>Add flour until dough forms.<br>In a greased mini muffin tin, place a scant tablespoon of dough into each cup.<br>Press into bottom and up the sides of each, forming a cup shape.<br>Bake at 325 for 20-25 minutes.<br>Let cool into pan for 5 minuted and them remove them onto a cooling rack to cool completly.<br>In a saucepan over low heat, melt the chocolate chips into the cream until smooth and completly melted.<br>Pour into a seperate bowl and let cool.<br>When mixture cools, beat until soft fluffy peaks form.<br>Pipe mixture into tart shells.<br>YUMMMMMMYYYYY!","url":"https://recipe.bluelayer.org/recipe/30146/chocolate-ganache-tarts"},{"id":"30133","title":"Chocolate Oatmeal Muffins","ingredients":"oats<br>beverages, almond milk, unsweetened, shelf stable<br>vinegar, cider<br>shortening, vegetable, household, composite<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>molasses<br>egg substitute, powder<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Mix together almond milk and vinegar, and pour over oats.<br>Cover and let soak for about an hour.<br>In a separate bowl, beat together margarine, sugar, molasses and apple sauce.<br>Fold into oats.<br>In a separate bowl, whisk together cocoa powder, flours, baking powder, baking soda, and salt until well blended.<br>Pour oat mixture into flour mixture and stir gently until well combined.<br>Spoon batter into lined muffin tin.<br>Bake in 400 F for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/30133/chocolate-oatmeal-muffins"},{"id":"30130","title":"Chocolate-Raspberry Ice Cream","ingredients":"cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>raspberries, raw","directions":"Whisk together the cream, cocoa powder, and sugar in a saucepan.<br>Heat mixture, whisking often, until it comes to a full, rolling boil (it will start to foam up).<br>Remove from heat and add in raspberries; cover and let stand for 10 minutes.<br>Puree the mixture in a food processor or blender.<br>If you want to, press the mixture through a mesh strainer to remove the seeds.<br>Chill mixture thoroughly; then freeze in your ice cream maker according to manufacturers directions.","url":"https://recipe.bluelayer.org/recipe/30130/chocolate-raspberry-ice-cream"},{"id":"30118","title":"Classic Chocolate Milk Shake","ingredients":"sugars, granulated<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla","directions":"Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves.<br>Increase heat and bring to boil.<br>Place cocoa in small bowl.<br>Gradually whisk in sugar syrup.<br>Return mixture to same saucepan.<br>Boil 1 minute, whisking constantly.<br>Pour into bowl.<br>Whisk in vanilla and cool completely.<br>Cover and chill until cold, at least 1 hour.<br>(Syrup can be made 1 week ahead.<br>Keep refrigerated.)<br>Pour 3 tablespoons chocolate syrup and 1 tablespoon milk into blender.<br>Add 1 1/2 cups ice cream and blend until smooth.<br>Pour into glass.<br>Repeat in 3 more batches, using 3 tablespoons syrup, 1 tablespoon milk and 1 1/2 cups ice cream for each milk shake.","url":"https://recipe.bluelayer.org/recipe/30118/classic-chocolate-milk-shake"},{"id":"30111","title":"Holiday Fiesta Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 350F.<br>Toss pepitas with olive oil and salt.<br>Spread evenly on baking sheet.<br>Note If using dry roasted and salted pistachios, you can skip this part.<br>Otherwise, roast the pepitas for 5-7 minutes.<br>Let cool.<br>Set aside.<br>Line a baking sheet with parchment paper and set aside.<br>Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).<br>Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.<br>Add the cooled pepitas and cranberries and stir to combine.<br>Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick youd like your bark, you may not need the entire surface of the pan).<br>Refrigerate for at least 30 minutes, or until set.<br>(Or if you live in Minnesota set it out on your back porch for 5 minutes!)<br>Using a sharp knife, cut the bark into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/30111/holiday-fiesta-bark"},{"id":"30107","title":"Layered Sorbet and Ice-Cream Cake","ingredients":"nuts, hazelnuts or filberts<br>ice creams, vanilla","directions":"Line the base of a deep 22cm round cake tin with baking paper.<br>Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.<br>Place in the freezer until firm.<br>Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.<br>Return to freezer to firm.<br>Repeat with another layer of sorbet and ice-cream.<br>Freeze until firm.<br>Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.<br>To serve, rub the outside of the cake tin with a warm damp cloth to loosen.<br>Invert onto serving plate.<br>Decorate to suit the flavour used.<br>The flavour combinations are virtually unlimited.<br>Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!","url":"https://recipe.bluelayer.org/recipe/30107/layered-sorbet-and-ice-cream-cake"},{"id":"30073","title":"Hot Cocoa Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>candies, semisweet chocolate","directions":"In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and 1/4 teaspoon salt until almost smooth.<br>Store in tightly sealed container at room temperature up to 6 months.<br>Makes about 3 1/2 cups.<br>To make: For each serving, in a microwave-safe mug, mix 3 tablespoons Hot Cocoa Mix with 1 cup milk.<br>Microwave on High 1 1/2 to 2 minutes or until blended and hot, stirring once.<br>Swirl a dollop of whipped cream on top...mmm.<br>Variations:Mocha Variation: Prepare Hot Cocoa Mix recipe, adding 1/3 cup instant coffee powder or granules before blending in processor.Mexican Spice Variation: Prepare Hot Cocoa Mix recipe, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor.Vanilla Variation: Prepare Hot Cocoa Mix recipe, adding a half of a vanilla bean (pod and seeds) before blending in processor.","url":"https://recipe.bluelayer.org/recipe/30073/hot-cocoa-mix"},{"id":"30069","title":"Smooth Double Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Mix semisweet chocolate chips and white chocolate chips together in a large bowl.<br>Bring cream to a boil in a small saucepan; remove from heat and pour over chip mixture.<br>Stir mixture until chips are melted.<br>Beat confectioners' sugar into chocolate mixture using an electric mixer until smooth and thin.<br>Refrigerate until completely cooled and thickened, at least 30 minutes.<br>Beat mixture again with an electric mixer until frosting is fluffy and light brown.","url":"https://recipe.bluelayer.org/recipe/30069/smooth-double-chocolate-frosting"},{"id":"30052","title":"Crunchy Peanut and Pumpkin Seed Brittle","ingredients":"water, bottled, generic<br>sugars, granulated<br>oil, corn, peanut, and olive<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray.<br>Set aside.<br>Cook water and sugar in large heavy saucepan on high heat 8 to 10 min.<br>or until sugar turns a dark amber color, stirring frequently.<br>Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.<br>Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter.<br>Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon.<br>While hot, cut into 24 pieces.<br>Cool completely<br>Drizzle or spread thin layer of chocolate over brittle.","url":"https://recipe.bluelayer.org/recipe/30052/crunchy-peanut-and-pumpkin-seed-brittle"},{"id":"30046","title":"Chocolate Honey Roasted Nut and Fruit Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, cashew nuts, raw<br>nuts, pistachio nuts, raw<br>raisins, seeded","directions":"Line a baking sheet with parchment paper, for cooling bark on.<br>In a large glass microwavable bowl combine chocolates.<br>Microwave 60 seconds, stir and continue to microwave in small 10 second heatings until just liquid, stir in nuts and fruit.<br>Pour onto prepared baking sheet, push and spread out to be flat.<br>Cool until room temperature then chill until hardened.<br>Break into pieces.<br>Serve at room temerature but for longer storage keep chilled or it als freezes really well.","url":"https://recipe.bluelayer.org/recipe/30046/chocolate-honey-roasted-nut-and-fruit-bark"},{"id":"30044","title":"Butter Pecan Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the crust: Mix flour, sugar and butter until combined.<br>Pat into a 9x13 pan evenly.<br>Sprinkle with pecan pieces.<br>Do not bake!<br>Set aside.<br>For the caramel layer: In a 1-quart saucepan, combine butter and sugar, stirring until combined.<br>When entire surface boils, let boil for 30-60 seconds, stirring constantly.<br>Pour over unbaked pecan crust.<br>Bake at 350 degrees F for 18-22 minutes, or until caramel is bubbly all over, and crust is slightly browned.<br>Remove from oven and sprinkle chocolate chips over the caramel layer; spread carefully as they melt.<br>Allow to cool before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/30044/butter-pecan-turtle-bars"},{"id":"30031","title":"Hot Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>syrups, corn, light<br>butter, without salt","directions":"In a large bowl over a pot of boiling water, mix all ingredients and melt together.<br>Serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/30031/hot-fudge"},{"id":"30017","title":"Oh Henry Bars","ingredients":"oats<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Combine oats and butter in 2-quart glass Mix-N-Pour bowl.<br>Microwave on High, uncovered, 3 to 4 minutes, or until heated through.<br>Stir in brown sugar and corn syrup.<br>Microwave on High, uncovered, 1 1/2 to 2 1/2 minutes or until heated and sugar is dissolved.<br>Turn into greased 10 x 6-inch baking dish.<br>Press evenly in dish.<br>Place chocolate pieces in 1 cup glass measure.<br>Microwave, on High, for 1 1/2 to 2 1/2 minutes or until chocolate is glossy, stirring once.<br>Stir until smooth.<br>Blend in peanut butter, spread over bars.<br>Refrigerate until chocolate is set.<br>Cut into squares.<br>Makes 24 bars.","url":"https://recipe.bluelayer.org/recipe/30017/oh-henry-bars"},{"id":"30009","title":"Grandma Vals Hot Fudge Sauce","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>vanilla extract<br>salt, table","directions":"Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally.<br>Stir in sugar, corn syrup, and boiling water.<br>Increase heat to medium and stir mixture until it reaches boiling.<br>Boil without stirring for 8 minutes.<br>Really.<br>Do not stir that stuff.<br>Remove from heat and stir in the vanilla extract and salt.<br>It will bubble up violently, so be careful.<br>Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid.<br>(A canning jar works perfectly for this situation.)<br>Be certain the container you use is small enough to fit into the microwave for reheating purposes.<br>Leftovers can be stored in the refrigerator.<br>To reheat: Remove lid from the jar and microwave for about 30 seconds.<br>Stir.<br>Heat in additional 10-second bursts until the hot fudge flows freely when poured.","url":"https://recipe.bluelayer.org/recipe/30009/grandma-vals-hot-fudge-sauce"},{"id":"29999","title":"Chocolates With Coconut","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>butter, without salt","directions":"Mix all ingredients together.<br>creating beauty &amp; toys.<br>leave them on a platter be dried.<br>sprinkle with grated coconut.","url":"https://recipe.bluelayer.org/recipe/29999/chocolates-with-coconut"},{"id":"29997","title":"Chocolate Dipped Raspberries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking tray with parchment paper and set aside.<br>In a small bowl, pour in milk chocolate chips and microwave until fully melted, stirring every 30 seconds so it doesnt burn.<br>Dip half of the raspberries in chocolate halfway and set on parchment paper to harden.<br>Repeat this process with melting the white chocolate chips and coating the raspberries.<br>Once all of the raspberries have been dipped, place the baking tray into the refrigerator and let harden for 30 minutes.<br>Remove raspberries from tray and store in an air tight container in the refrigerator or freezer.<br>Notes: Raspberries will keep in the refrigerator for up to 5 days or in the freezer for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/29997/chocolate-dipped-raspberries"},{"id":"29977","title":"Famous Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>candies, semisweet chocolate<br>vanilla extract<br>nuts, pecans","directions":"line 8 inch square baking pan with foil.<br>Combine sugar,evaporated milk,butter and salt in medium saucepan.<br>Bring to a full rolling boil over medium heat, stirring constantly.<br>Boil, stirring constantly, for 4 to 5 minutes.<br>Remove from heat.<br>Stir in marshmallows,morsels,vanilla extract and nuts, if desired.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into prepared baking pan: refrigerate for 2 hours or until firm.<br>Lift from pan: remove foil.<br>Cut into pieces For MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11.<br>5 oz pkg) milk chocolate morsels for semi-sweet morsels For BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11 oz pkg) butterscotch-flavored morsels for semi-sweet morsels.<br>For PEANUTTY CHOCOLATE FUDGE: Substitute 1 2/3 cups (11 oz pkg) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.","url":"https://recipe.bluelayer.org/recipe/29977/famous-fudge"},{"id":"29964","title":"Hot White Chocolate with Ginger","ingredients":"spices, ginger, ground<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently.<br>Remove from heat; cool slightly.Add milk and chocolate, stirring with a whisk.<br>Heat over medium-low heat to 180 or until bubbles form around edge of pan, stirring frequently (do not boil).<br>Strain mixture through a sieve into a bowl; discard solids.","url":"https://recipe.bluelayer.org/recipe/29964/hot-white-chocolate-with-ginger"},{"id":"29963","title":"Road Warrior Spicy Real Hot Chocolate Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, cardamom<br>spices, pepper, red or cayenne<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grate chocolate very fine.<br>Mix with remaining ingredients.<br>To make a cup of chocolate, add 3 Tbsp mix (or to taste) to 8 oz hot water.","url":"https://recipe.bluelayer.org/recipe/29963/road-warrior-spicy-real-hot-chocolate-mix"},{"id":"29938","title":"No Bake Chocolate Macroons","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats","directions":"Place sugar, butter and milk in saucepan.<br>Bring to a low boil until butter is melted stirring often.<br>Remove from stove.<br>Add cocoa, coconut and oatmeal; stir to combine.<br>Drop by spoonfulls onto waxed paper, let stand until firm.<br>Cookies can then be placed in an airtight containter or zip-lock bag and be left on your counter.","url":"https://recipe.bluelayer.org/recipe/29938/no-bake-chocolate-macroons"},{"id":"29932","title":"Rice Krispy Treats; chocolate & peanut butter","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a big pot boil sugar and light corn syrup<br>Add peanut butter &amp; rice crispys &amp; STIR TILL YOUR ARM HURTS<br>put the all goodness in a pan, note the bigger the pan the thinner they will be.<br>&amp; press firmly<br>Put chocolate chips in a microwaveable bowl , don't over do it, check and stir, check and stir, \" add a couple TBS of peanut butter to the chocolate to help it :-D<br>Pour, scrape, spread the melted chocolate mixture....cool &amp; eat, no need to refrigerated after chocolate sets.","url":"https://recipe.bluelayer.org/recipe/29932/rice-krispy-treats-chocolate-peanut-butter"},{"id":"29931","title":"Cupcake Filling","ingredients":"candies, marshmallows<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"Make your own favorite cupcake recipe (or use the handy boxed variety).<br>I prefer chocolate cupcakes with this creamy filling.<br>Once you have allowed your cupcakes to cool, you can fill them.<br>Beat fluff, butter, powdered sugar, milk and salt for several minutes until smooth and creamy.<br>Fill a pastry bag or decorator with a large tip.<br>Poke the tip into the top of the cupcake and squeeze (gently) so that some of the filling goes into the cupcake.<br>You will notice the cupcake swelling a little bit.<br>When it starts to ooze out the top (or sides, oops), remove the tip and do the next cupcake!<br>Frost your cupcakes with your favorite frosting (I like to use a homemade chocolate buttercream), add sprinkles if your heart desires (everything is better with sprinkles), and eat!<br>Refrigerate cupcakes for better taste (in my opinion)!","url":"https://recipe.bluelayer.org/recipe/29931/cupcake-filling"},{"id":"29927","title":"Ginger Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>spices, ginger, ground<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, ginger, ground","directions":"Line an 8- or 9-inch square baking pan or dish with parchment or waxed paper, making sure that the paper comes up at least 1 inch on two opposite sides.<br>The paper should be smooth along the bottom and sidesany wrinkles or creases in the paper will imprint on your ganache.<br>(A pan with sharp corners is best, but if you have only pans or dishes with rounded corners, the edges of the ganache can be trimmed.)<br>Put the chopped chocolate in a large mixing bowl and set aside.<br>Heat the heavy cream and ginger in a saucepan until the mixture is just about to boil.<br>Pour it evenly over the chopped chocolate and let the chocolate begin to melt.<br>Let it sit for 2 minutes.<br>(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)<br>Mix the cream and chocolate together with a rubber spatula or whisk, working out any lumps of chocolate so that they are fully melted.<br>Add the butter and continue to stir.<br>If the chocolate or butter stops melting before all the lumps have been dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.<br>Pour the ganache into the prepared pan and shake it or smooth it with an offset spatula so that the ganache is flat and even.<br>Refrigerate it until set, 45 to 60 minutes.<br>Once the ganache has hardened, release it from the pan.<br>Run a small knife or offset spatula under hot water, then run it along the sides of the pan that are not covered by paper.<br>Turn the ganache out onto a cutting board and peel off the paper.<br>Wet a towel with very hot water and run it along the sides of a paring knife or chefs knife.<br>Using that knife, trim any round edges from the ganache, so that you have a completely square slab.<br>If the ganache starts to crack while you are cutting it, it is too cold, so allow it to sit at room temperature for 5 to 10 minutes.<br>Cut the ganache into 3/4- to 1-inch squares, continuing to wipe your knife with the hot towel, as necessary.<br>The key to achieving a clean cut in the ganache is a combination of making sure that the ganache is not too cold (if it cracks when you cut into it) and making sure that the knife is warm and clean so that it can move easily through the ganache.<br>Transfer the ganache squares (directly on the cutting board or placed on another plate or tray) to the refrigerator and let them chill while you temper the chocolate for dipping.<br>Temper the chocolate as directed in Basic Tempered Chocolate (page 163).<br>Set up an assembly line of tempered chocolate, candied ginger, and a sheet pan lined with parchment or waxed paper.<br>Remove the ganache from the refrigerator and, working quickly so that the tempered chocolate doesnt set and the ganache doesnt get too soft, begin dipping (see Dipping in Chocolate, page 17).<br>One at a time, using a small offset spatula or fork, dip each piece of ganache into the chocolate until its submerged.<br>Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.<br>Place each chocolate on the sheet pan.<br>Before the chocolate has set, top with 1 or 2 pieces of chopped candied ginger.<br>Repeat until all the ganache has been dipped.<br>Allow the truffles to set at room temperature for 30 minutes (or in the refrigerator for 15 minutes) before serving.<br>The truffles can be kept in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29927/ginger-truffles"},{"id":"29910","title":"Vegan Chocolate Crinkle Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated<br>tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered","directions":"In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.<br>Beat in tofu until well blended.<br>Beat in vanilla, baking powder and salt.<br>Add flour in batches, beating well after each addition.<br>Cover and chill several hours or overnight.<br>Preheat oven to 350 F and lightly oil cookie sheets.<br>Scoop tablespoonfuls of dough and roll into balls.<br>Drop into a small bowl with powdered sugar, rolling to coat.<br>Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.<br>Remove from oven and let rest 5 minutes, then remove to wire racks to cool.<br>Cookies will keep up to 1 week in an airtight container at cool room temperature.","url":"https://recipe.bluelayer.org/recipe/29910/vegan-chocolate-crinkle-cookies"},{"id":"29909","title":"Healthy Vegan Pumpkin Oat Chocolate Chip Cookies","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>sugars, granulated<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a baking sheet or line with parchment paper.<br>Mix water and ground flax seed together in a bowl, creating a \"flaxegg\"; set aside until thickened, about 5 minutes.<br>Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl.<br>Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.<br>Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans.<br>Scoop dough onto the prepared baking sheet using a small ice cream scoop.<br>Bake in the preheated oven until lightly browned around the edges, about 10 minutes.<br>Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/29909/healthy-vegan-pumpkin-oat-chocolate-chip-cookies"},{"id":"24535","title":"Chocolate Sauce","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract","directions":"In a medium saucepan over medium heat, combine cocoa, sugar and water.<br>Bring to a boil and let boil 1 minute.<br>Remove from heat and stir in vanilla.","url":"https://recipe.bluelayer.org/recipe/24535/chocolate-sauce"},{"id":"29903","title":"Candy Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>candies, white chocolate","directions":"Line a baking sheet or pan with foil.<br>Put the chocolate in a heatproof bowl.<br>Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula.<br>Just before the chocolate is completely melted, add the oil and stir to blend.<br>Remove from the heat and stir vigorously until completely smooth.<br>Set aside and let cool until just slightly warm, about 8 minutes<br>Add all but a few pieces of the candy and quickly stir to combine.<br>Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated.<br>Scatter the remaining candy on top.<br>Set aside at room temperature until firm, about 2 hours.<br>Remove from the foil and break into pieces.<br>Store in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29903/candy-bark"},{"id":"29901","title":"Easy Microwave Caramels","ingredients":"butter, without salt<br>syrups, corn, light<br>sugars, granulated<br>sugars, brown<br>milk, canned, condensed, sweetened","directions":"Using a microwave-safe dish, melt the butter.<br>Add corn syrup, sugars, and sweetened condensed milk and stir until smooth.<br>Microwave for about 5-7 minutes (do not stir).<br>Pour into a greased 8 x 8 pan and cool/set for about an hour.<br>Cut into pieces.<br>Caramels can be rolled in nuts or sea salt or dipped in melted chocolate or individually wrapped in waxed paper (twist the ends).","url":"https://recipe.bluelayer.org/recipe/29901/easy-microwave-caramels"},{"id":"29895","title":"Spiced Hot Cocoa in a Jar","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Layer ingredients in clean 1-1/4 cup jar with hinged lid.<br>Seal jar, then attach preparation directions.<br>To Prepare: Empty contents of jar into 1-qt.<br>heatproof pitcher.<br>Add 2-1/4 cups hot water or hot milk; stir until mix is completely dissolved.<br>Pour into 3 mugs and enjoy!","url":"https://recipe.bluelayer.org/recipe/29895/spiced-hot-cocoa-in-a-jar"},{"id":"29889","title":"My Sinless Chocolate Fix","ingredients":"cheese, parmesan, hard<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"mix all together and enjoy!","url":"https://recipe.bluelayer.org/recipe/29889/my-sinless-chocolate-fix"},{"id":"29882","title":"Rich French Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract","directions":"In large saucepan, bring milk to a simmer over medium-high heat.<br>Remove from heat; add bittersweet and semisweet chocolate.<br>Let stand 5 minutes or until chocolate is melted.<br>Meanwhile, in small bowl, stir together cocoa and sugar; whisk into chocolate mixture along with vanilla.<br>Whisk 30 seconds or until chocolate is slightly frothy.","url":"https://recipe.bluelayer.org/recipe/29882/rich-french-hot-chocolate"},{"id":"29851","title":"FUDGY Peanut Butter Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oil, corn, peanut, and olive<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Combine flour, peanuts, brown sugar and butter in ungreased 13 x 9 inch pan; press into bottom of pan.<br>Bake in 375 degree oven for 10 to 12 minutes until light brown around edges.<br>Melt chips and peanut butter together until smooth.<br>Add powdered sugar and stir vigorously until smooth.<br>Spread over hot cookie base.<br>Chill just until chocolate is not longer shiny and cut into bars.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/29851/fudgy-peanut-butter-bars"},{"id":"29850","title":"Creepy Crawly Spider Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>noodles, egg, dry, unenriched","directions":"Melt 1 cup of chocolate chips in a heavy saucepan over low heat.<br>Mix in the cereal and the coconut.<br>Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies.<br>Melt the second cup of chocolate chips.<br>Gently stir in chow mein noodles.<br>When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).<br>Add dots of frosting for eyes, if desired.<br>Leftover chocolate noodles can be made into more spider cookies.","url":"https://recipe.bluelayer.org/recipe/29850/creepy-crawly-spider-cookies"},{"id":"29845","title":"Chocolate Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>nuts, almonds<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>oil, canola","directions":"Preheat oven to 375F Spread nuts on baking sheet and bake 10-15 minutes until lightly browned and fragrant.<br>Transfer nuts to clean kitchen towels and rub until most of the skins are removed.<br>Transfer nuts to food processor and grind into a smooth paste, about 5 minutes.<br>Add sugar, cocoa and salt and process until combined.<br>With processor running, slowly pour oil into work bowl through feed tube until fully incorporated.<br>Transfer to storage jars.<br>Keeps about 1 month in refrigerator.","url":"https://recipe.bluelayer.org/recipe/29845/chocolate-hazelnut-spread"},{"id":"29842","title":"Chocolate Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>oil, olive, salad or cooking<br>nuts, pecans<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350; grease an 8x8 inch baking pan.<br>In a big bowl, mix the flour, sugar, and 2 tablespoons cocoa powder together.<br>Add in the milk, vanilla, oil, and nuts; mix well; pour into the baking pan.<br>In a smaller bowl, mix the brown sugar and 1/4 cup cocoa powder together.<br>Sprinkle evenly over the batter.<br>Very slowly pour the hot tap water over the dry mixture and batter (be sure you pour the water slowly or you will mix up the ingredients; using a glass measuring cup is helpful).<br>Bake for 40-45 minutes; to test for doneness, stick a toothpick in no more than 1/2 inch; if it comes out clean, the cobbler is done.","url":"https://recipe.bluelayer.org/recipe/29842/chocolate-cobbler"},{"id":"29837","title":"Chocolate Dream Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light","directions":"Place all ingredients in 2 cup glass measuring cup.<br>Heat on high power for 60 seconds.<br>Remove from oven and stir with a butter knife until smooth.<br>Use to frost cake or cupcakes of your choice.","url":"https://recipe.bluelayer.org/recipe/29837/chocolate-dream-glaze"},{"id":"29828","title":"Nutty Chocolate Clusters","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Combine the chocolate almond bark, chocolate chips and peanut butter in a heavy saucepan.<br>Cook, over low heat, stirring occasionally, until melted.<br>Pour in the nuts; stir well.<br>Drop by tablespoon onto wax paper.<br>Freeze for a couple of minutes to set quickly.<br>Store in tightly covered container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/29828/nutty-chocolate-clusters"},{"id":"29827","title":"Chocolate Applesauce Cake With Caramel Frosting","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>butter, without salt<br>sugars, brown<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"To Prepare Cake: Preheat oven to 400 degrees F.<br>Heat applesauce in microwave on High for 3 to 5 minutes or until hot.<br>Combine oil and sugar in mixer bowl.<br>Stir in hot applesauce Combine flour, cococa powder, baking soda, salt, cinnamon, nutmeg and cloves.<br>Slowly add dry ingredients to mixer bowl, 1 cup at a time, mixing well after each addition.<br>Pour batter into 2 (9-inch) greased and floured round cake pans.<br>Bake for 15 minutes.<br>Reduce oven temperature to 375^F.<br>Bake 15 minutes longer.<br>Cake layers with slightly crack on top.<br>Let cool in pans about 10 minutes.<br>Remove to wire racks to cool completely.<br>To Prepare Frosting: Heat butter, brown sugar and salt in saucepan until butter is melted.<br>Bring mixture to a rolling boil for 2 minutes, stirring constantly.<br>Remove from heat; stir in milk.<br>Return to heat and bring to a boil; boil and stir 1 minute.<br>Remove from heat; let cool.<br>Stir in enough powdered sugar for spreading consistency.<br>When cake is cool, frost between layer and on top and sides.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/29827/chocolate-applesauce-cake-with-caramel-frosting"},{"id":"29826","title":"Winter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts.<br>Remove from heat.<br>Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally.<br>Stir in peanuts.<br>Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer.<br>Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer.<br>Refrigerate until set, about 1 hour.<br>Break bark into large pieces.<br>Bark will keep, covered and refrigerated, for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/29826/winter-bark"},{"id":"29818","title":"Rich Chocolate Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sherbet, orange<br>yogurt, greek, plain, nonfat","directions":"Prepare shake by mixing milk, sorbet and yogurt in a blender.<br>Divide evenly into 4 glasses.","url":"https://recipe.bluelayer.org/recipe/29818/rich-chocolate-shake"},{"id":"29800","title":"Smore Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 9x9 square pan and set aside.<br>In a large saucepan, melt the butter and marshmallows over medium heat, stirring frequently, until smooth.<br>Once melted and smooth, remove from heat and add half the cereal.<br>Mix until combined, add the remaining cereal, and stir together.<br>(If you like your bars to be more gooey, add less cereal.<br>If you like them to be pretty dry/firm, add more cereal.)<br>Add in the chocolate chips, quickly stir until incorporated, and dump into your greased pan.<br>Using wet hands, press firmly into the pan and let cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/29800/smore-treats"},{"id":"29797","title":"Chocolate Gravy","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table","directions":"Mix dry ingredients.<br>Slowly add milk until mixture is smooth.<br>Cook very slowly over low heat, stirring frequently.<br>When it gets thick enough, remove from stove.<br>Add vanilla and butter.<br>Stir until incorporated.","url":"https://recipe.bluelayer.org/recipe/29797/chocolate-gravy"},{"id":"29794","title":"Gorp","ingredients":"baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>nuts, walnuts, english<br>raisins, seeded","directions":"Mix all ingrediants in the big bowl and enjoy!","url":"https://recipe.bluelayer.org/recipe/29794/gorp"},{"id":"29780","title":"Strawberries and Sicilian Cream","ingredients":"cheese, ricotta, whole milk<br>marmalade, orange<br>candies, semisweet chocolate<br>orange juice, raw<br>strawberries, raw","directions":"In a blender or food processor fitted with steel blade, process ricotta until smooth.<br>Add marmalade and process just until mixed.<br>Transfer to a bowl.<br>Stir in chocolate and liquer.<br>Cover and refrigerate until chilled.<br>Divide strawberries between 4 goblets or dessert dishes.<br>Top each serving with ricotta-chocolate mixture.","url":"https://recipe.bluelayer.org/recipe/29780/strawberries-and-sicilian-cream"},{"id":"29779","title":"My Favorite Icing","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Soften your butter to make mixing easier.<br>Cream the softened butter with the powdered sugar.<br>Add in the vanilla extract and milk.<br>Mix well.<br>Playing with the amount of powdered sugar used and the amount of milk will give you thicker or thinner icing, based on your preference.<br>This should ice anywhere from 12-24 cupcakes depending on how much icing you put on your cupcakes.<br>Ive never used it on a cake so Im not sure if it would ice a whole cake or not, but you can freeze the excess icing so if you make too much, no biggie.<br>Food coloring also works great with this icing.<br>Red icing on chocolate cupcakes!<br>The best!","url":"https://recipe.bluelayer.org/recipe/29779/my-favorite-icing"},{"id":"29752","title":"Marshmallow Semifreddo with Hazelnuts, Dried Apricots, and Chocolate","ingredients":"cream, fluid, heavy whipping<br>orange juice, raw<br>candies, marshmallows<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, hazelnuts or filberts<br>cherries, sweet, raw<br>orange juice, raw","directions":"Using electric mixer, beat cream and orange peel in medium bowl until peaks form.<br>Add marshmallow creme; beat to blend.<br>Fold in grated chocolate, nuts, and apricots.<br>Spread in 8-inch springform pan.<br>Cover; freeze until firm, at least 4 hours and up to 1 day.<br>Whisk chopped chocolate, liqueur, and 2 tablespoons water in small saucepan over low heat until smooth.<br>Cut around semifreddo to loosen; release pan sides.<br>Cut into wedges; spoon warm sauce over.","url":"https://recipe.bluelayer.org/recipe/29752/marshmallow-semifreddo-with-hazelnuts-dried-apricots-and-chocolate"},{"id":"29747","title":"Texas Cowboy Cookies in a Jar","ingredients":"oats<br>sugars, brown<br>sugars, granulated<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Layer ingredients in order given in a 1- quart wide mouth canning jar.<br>Press each layer firmly in place before adding next ingredient.<br>Recipe for Cowboy Cookies (to be attached with the mix):.<br>Empty jar of cookie mix into a large mixing bowl,.<br>Blend mix together.<br>Add: 1 stick butter melted, 1 large egg, slightly beaten, and 1 tsp vanilla.<br>Mix until completely blended.<br>Shape into balls the size of walnuts; place 2 inches apart on sprayed baking sheets.<br>Bake at 350 for 11-13 minutes until edges are lightly browned.<br>Cool 5 minutes on baking sheet.<br>Remove cookies to racks to finish cooling.<br>Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/29747/texas-cowboy-cookies-in-a-jar"},{"id":"29730","title":"Chocolate Chip Cannoli Dip","ingredients":"cheese, ricotta, whole milk<br>yogurt, vanilla, non-fat<br>vanilla extract<br>salt, table<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>mini semi-sweet chocolate baking chips,","directions":"In a bowl, mix all of the ingredients together (everything except the chocolate chips).<br>Mix well.<br>Stir in chocolate chips<br>Serve with fruit, animal crackers or graham crackers","url":"https://recipe.bluelayer.org/recipe/29730/chocolate-chip-cannoli-dip"},{"id":"29722","title":"Chocolate Raspberry Bonbons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.<br>Using a small paint brush, coat the bottom and sides of a candy mold.<br>Place mold in freezer for 10 minutes to allow chocolate to harden.<br>Remove mold from freezer.<br>Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.<br>Paint chocolate over raspberry jam to cover and make final layer.<br>Place in freezer for 10 minutes to harden.<br>Remove from freezer, turn mold upside down and pop candies out of mold.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/29722/chocolate-raspberry-bonbons"},{"id":"29713","title":"The Ultimate Chocolate-Chip Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>leavening agents, baking soda<br>oil, canola<br>syrup, maple, canadian<br>water, bottled, generic<br>vanilla extract","directions":"Preheat oven to 350 degrees F.<br>Line two baking sheets with parchment paper.<br>Set aside.<br>Place the oats, flour, nuts, chocolate chips, salt, and baking soda in a large mixing bowl.<br>Stir with a wire whisk.<br>Place the oil, maple syrup, water, and vanilla in a small mixing bowl and beat vigorously with a wire whisk until emulsified.<br>Stir into the oat-flour mixture, mixing hust until everything is evenly moistened.<br>Let sit 5 minutes.<br>Drop slightly rounded tablespoons of dough onto the prepared baking sheets, about 1 inch apart.<br>The dough will be crumbly.<br>Flatten with your hand to 1/3-inch thick.<br>Smooth the edges to make each cookie uniformly round, gently pressing the dough so that the cookies hold together.<br>Bake one sheet at a time on the center shelf of the oven until cookies are lightly brown, about 18 minutes.<br>Transfer to a cooling rack and cool completely.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/29713/the-ultimate-chocolate-chip-cookies"},{"id":"29706","title":"No-Bake Chocolate Peanut Butter Bars","ingredients":"butter, without salt<br>sugars, brown<br>sugars, powdered<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the peanut butter layer: Line an 8x8 baking pan with aluminium foil.<br>Set aside.<br>Mix together melted butter, sugars, icing sugar, and peanut butter until well combined.<br>Press the mixture into the prepared pan.<br>For the chocolate layer: In the microwave, melt butter and chocolate together, stirring every 30 seconds.<br>Pour over the peanut butter layer, and spread out evenly.<br>Chill for at least 24 hours, or overnight.<br>Before cutting into squares, leave to stand at room temperature for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/29706/no-bake-chocolate-peanut-butter-bars"},{"id":"29700","title":"Awesome gluten and egg free chocolate chip walnut cookies","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, almonds<br>vanilla extract<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>salt, table","directions":"combine ground flax with water set a side<br>mix rest of ingredients together then add in flax mixture<br>Cover and refrigerate for at least 2 hours or longer<br>Pre heat oven to 350 F<br>To make take tablespoons of dough and roll into 1 inch balls and slightly flatten with your hand and place on cookie sheet<br>Bake for 13 to 15 minutes till lightly brown<br>Allow to cool completely before removing from cookie sheet<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/29700/awesome-gluten-and-egg-free-chocolate-chip-walnut-cookies"},{"id":"29696","title":"Buttery Chocolate Mint Icing","ingredients":"sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend the sugar, mint, chocolate powder and butter in a large bowl.<br>Add milk to mixture and beat until fluffy.<br>Gently use between layers and cover cake or cupcakes.<br>I prefer a \"butter\" knife.","url":"https://recipe.bluelayer.org/recipe/29696/buttery-chocolate-mint-icing"},{"id":"29691","title":"Chocolate Rum Truffles","ingredients":"cocoa, dry powder, unsweetened<br>cheese, parmesan, hard<br>alcoholic beverage, distilled, rum, 80 proof<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Microwave chocolate until just before it's fully melted.<br>Combine with rum extract and cheese.<br>Once it's creamed together, add powdered sugar and blend until all ingredients come together.<br>Roll mixture into 2 logs, wrap in plastic wrap and refrigerate for no less than one hour.<br>Cut and roll logs into 48 equal calls and coat with cocoa powder.","url":"https://recipe.bluelayer.org/recipe/29691/chocolate-rum-truffles"},{"id":"29669","title":"Chocolate and Toffee Crunch Ice Cream","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"In a large bowl, combine sugar and cocoa powder.<br>Add whipping cream, milk, salt, and vanilla.<br>Stir until sugar is dissolved.<br>Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer.<br>Freeze according to manufacturer's directions.<br>Stir in toffee pieces.<br>If desired, ripen ice cream about 4 hours.","url":"https://recipe.bluelayer.org/recipe/29669/chocolate-and-toffee-crunch-ice-cream"},{"id":"29664","title":"Cup Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, canola","directions":"Add dry ingredients to cup and mix well.<br>Add milk and canola oil and mix well.<br>Sprinkle chocolate chips on top, if desired.<br>Microwave on high for 1 min 40 seconds or until cake is done.","url":"https://recipe.bluelayer.org/recipe/29664/cup-cake"},{"id":"29659","title":"Chocolate Chip, Cherry and Walnut Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>butter, without salt<br>cheese, parmesan, hard<br>sugars, granulated<br>spices, cinnamon, ground<br>cherries, sweet, raw<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>cream, whipped, cream topping, pressurized","directions":"Dough:.<br>Blend first 3 ingredients in processor.<br>Add butter and cream cheese and cut in using on/off turns until dough begins to clump together.<br>Gather dough into ball.<br>Divide dough into 4 equal pieces; flatten into disks.<br>Wrap each in plastic and refrigerate 2 hours.<br>(Can be prepared 2 days ahead.<br>Keep refrigerated.<br>Let soften slightly at room temperature before rolling out.<br>).<br>Filling:.<br>Line large baking sheet with parchment paper.<br>Mix sugar and cinnamon in small bowl.<br>Roll out 1 dough disk on floured surface to 9-inch round.<br>Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border.<br>Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts.<br>Press filling firmly to adhere to dough.<br>Cut dough round into 8 equal wedges.<br>Starting at wide end of each wedge, roll up tightly.<br>Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents.<br>Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts.<br>Place baking sheet in freezer 30 minutes.<br>Position rack in center of oven and preheat to 375F Brush cookies lightly with whipping cream.<br>Bake frozen cookies until golden brown, about 40 minutes.<br>Transfer cookies to racks and cool completely.<br>(Can be made ahead.<br>Store in airtight container at room temperature up to 1 week or freeze up to 1 month.<br>).","url":"https://recipe.bluelayer.org/recipe/29659/chocolate-chip-cherry-and-walnut-rugelach"},{"id":"29657","title":"White Chocolate Ganache Frosting","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"In a small, heavy saucepan, heat the cream just until it starts to simmer.<br>Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.<br>Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.<br>Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.<br>Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.","url":"https://recipe.bluelayer.org/recipe/29657/white-chocolate-ganache-frosting"},{"id":"29652","title":"Ice Cream Muffins","ingredients":"ice creams, chocolate<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Melt the ice cream.<br>Sift the flour and baking powder together into a bowl.<br>Add the ice cream to the flour.<br>Combine but don't overmix.<br>Spoon into muffin tins.<br>Bake in a moderate oven for 12-18 minutes (test one by inserting a skewer).<br>Leave in tins for 5 minutes then remove and cool.<br>Makes approx 2 dozen muffins.","url":"https://recipe.bluelayer.org/recipe/29652/ice-cream-muffins"},{"id":"29637","title":"White Choc-Chip Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter and sugar in a medium bowl.<br>Beat in condensed milk.<br>Cream until the mixture is light and fluffy.<br>Sift flour and baking powder.<br>Stir into butter mixture, along with half of the choc chips.<br>Roll tablespoons of mixture into balls.<br>Place on a lined oven tray.<br>Press the biscuits down to flatten, and decorate with the remaining choc chips.<br>Bake at 190C for 15 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/29637/white-choc-chip-cookies"},{"id":"29629","title":"\"Hot\" Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>butter, without salt<br>sauce, ready-to-serve, pepper, tabasco","directions":"Heat chocolate, sugar, water, and butter in a medium saucepan just to the boil, stirring constantly Remove from heat and add pepper sauce.<br>Serve warm (can be covered and refrigerated until ready to use).","url":"https://recipe.bluelayer.org/recipe/29629/hot-chocolate-sauce"},{"id":"29627","title":"Granola Bars (Gluten Free)","ingredients":"quinoa, uncooked<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, brown<br>vanilla extract<br>syrup, maple, canadian","directions":"Lightly grease a 12 inch x 18 inch baking sheet.<br>In a very large bowl mix together the first 7 dry ingredients.<br>In a separate mixing bowl, cream together the butter, peanut butter, brown sugar and vanilla until smooth.<br>On a low speed, slowly mix in the golden corn syrup.<br>High speed may cause separation.<br>Add the moist to the dry ingredients, mixing by hand until well blended.<br>Evenly press into the baking sheet.<br>Bake @350F for about 20 minutes.<br>The baking time may vary depending on if you like a moist or chewy bar.<br>Cool slightly, cut into portion sizes.<br>Freeze.<br>Check out our website ourfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not the flavor\".","url":"https://recipe.bluelayer.org/recipe/29627/granola-bars-gluten-free"},{"id":"29623","title":"White Chocolate Cream Cheese Frosting 1992","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>lemon juice, raw","directions":"Chop the six ounces white chocolate, and place in a double boiler until almost melted, remove, and continue to stir until smooth.<br>Cool to room temperature.<br>Cream the cream cheese with room temperature butter, powdered sugar, lemon juice, and vanilla, until smooth.<br>Add in the melted white cooled chocolate and beat again until smooth and blended.<br>Frost your desired cake.","url":"https://recipe.bluelayer.org/recipe/29623/white-chocolate-cream-cheese-frosting-1992"},{"id":"29611","title":"Dark Chocolate Truffles","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.<br>Heat the heavy cream in a 1 1/2-quart saucepan over medium heat.<br>Bring to a boil.<br>Pour the boiling cream over the chocolate.<br>Allow to stand for 5 minutes, then stir until smooth (now you have ganache).<br>Refrigerate the ganache for 1 hour until firm but not hard.<br>Line a baking sheet with parchment paper.<br>Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet.<br>Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles).<br>When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.<br>Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered.<br>Store the truffles in a tightly sealed plastic container, in the refrigerator.<br>Remove about 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/29611/dark-chocolate-truffles"},{"id":"29607","title":"Master Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Using a serrated knife, finely chop the chocolate into 1/4-inch pieces.<br>Don't be lazy here.<br>Big chunks will not melt.<br>Traditional method: Place the chocolate in a medium heatproof bowl.<br>Bring the cream to a boil in a small saucepan over medium heat.<br>Boiling means the cream will actually rise up in the pan and threaten to boil over.<br>Immediately pour the boiling cream over the chopped chocolate.<br>Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute.<br>Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides.<br>Be careful not to add too much air to the ganache.<br>Stir until all the chocolate is melted, about 2 minutes.<br>It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.<br>Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade.<br>Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)<br>Immediately pour the hot cream into the food processor, on top of the chocolate.<br>Let sit for 1 minute, then pulse the machine 3 times.<br>Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted.<br>This smooth, silky chocolate is now ganache.<br>Transfer the ganache to a bowl.<br>Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator.<br>You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.)<br>Once the ganache reaches 70 degrees F, it is ready to be used.<br>At this point it can be covered and stored in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29607/master-ganache"},{"id":"29601","title":"Chocolate Dipped Pretzel Dessert Recipe","ingredients":"pretzels, soft, unsalted<br>sugars, granulated<br>butter, without salt","directions":"Heat oven to 350 degrees.<br>In large bowl, combine all crust ingredients; mix well.<br>Press into ungreased 9x13 inch pan.<br>Bake at 350 degrees for 8 min; cold.<br>In same bowl, combine condensed lowfat milk and water; blend well.<br>Beat in pudding mix for 2 min.<br>Chill 5 min, mix in Cold Whip.<br>Spread on cooled crust.<br>Chill till filling is hard.<br>Spoon fruit topping over filling.<br>Cover; chill till ready to serve.","url":"https://recipe.bluelayer.org/recipe/29601/chocolate-dipped-pretzel-dessert-recipe"},{"id":"29589","title":"Chocolate Butter Cream for Hamburger Macaroons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt chocolate chips over hot water and stir until smooth.<br>Set aside and cool for 15 minutes.<br>In large bowl, beat the butter until creamy.<br>Gradually add powdered sugar alternating with the milk.<br>Add melted chocolate and vanilla and beat until smooth.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/29589/chocolate-butter-cream-for-hamburger-macaroons"},{"id":"29572","title":"Mini Orange Pochettes by Melissa D'arabian","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>marmalade, orange<br>sugars, powdered","directions":"Cream the cream cheese and butter together with a hand mixer.<br>Add flour slowly until dough forms.<br>Do not over mix!<br>Shape dough into a ball and let rest covered in refrigerator for 30 minutes.<br>Preheat oven to 375 degrees F,.<br>Roll out dough with rolling pin on floured surface.<br>Cut out 3 inch circles.<br>Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.<br>Dip finger in tap water to help create a seal.<br>Bake for 15 minutes at 375, until golden.<br>Let cool.<br>Sprinkle with powdered sugar and garnish with chocolate sauce if desired.","url":"https://recipe.bluelayer.org/recipe/29572/mini-orange-pochettes-by-melissa-darabian"},{"id":"29570","title":"Glazing Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Blend frosting and hot water.<br>If needed, add a drop or 2 more water, according to how thin you need your glaze.","url":"https://recipe.bluelayer.org/recipe/29570/glazing-chocolate"},{"id":"29559","title":"No Bake Chocolate Cookies","ingredients":"peanut butter, smooth style, without salt<br>oats<br>sugars, granulated<br>shortening, vegetable, household, composite<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Put oatmeal and peanut butter in large bowl.<br>Mix rest of ingredients in sauce pan and bring to a boil and boil 1 minute.<br>Remove from heat and add 1 teaspoon vanilla, pour over oatmeal peanut butter mixture, mix well and press in 8x8 pan or drop from spoon onto wax paper.<br>Cool.","url":"https://recipe.bluelayer.org/recipe/29559/no-bake-chocolate-cookies"},{"id":"29557","title":"Tarte Au Chocolat","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>salt, table","directions":"Combine the flour, sugar and salt.<br>Rub in the butter with your fingers.<br>Add enough chilled water to make a dough.<br>Refrigerate for at least 2 hours.<br>In an saucepan, bring the cream slowly to a boil.<br>Turn the heat down to the lowest setting and add chocolate in pieces.<br>Stir until the chocolate has melted and made a smooth cream.<br>Preheat the oven to 190C.<br>Roll the pastry and lay it out in a buttered tart mold.<br>Cook the pastry until it is golden (around 15 minutes).<br>Let it cool.<br>Pour the chocolate filling into the tart crust.<br>Cool the tart in the refrigerator.<br>Take the tart out of the refrigerator at least 10 minutes before serving.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/29557/tarte-au-chocolat"},{"id":"29518","title":"Salted Caramel Sauce","ingredients":"sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>butter, without salt<br>salt, table","directions":"In a small saucepan, combine sugar, water, and corn syrup.<br>Heat over medium-high heat until mixture comes to a boil, stirring occasionally.<br>Boil over high heat until mixture turns a medium amber color, between 68 minutes.<br>Watch carefully, because mixture goes from light amber to dark amber/burnt very quickly.<br>I usually end up heating the caramel for about 7 minutes.<br>Turn off the heat, and carefully whisk in heavy cream, butter, and salt.<br>The caramel will bubble up and hiss when you add the other ingredients, before relaxing.<br>This happens when adding cooler ingredients to hot sugar.<br>Just be careful to keep your hands/arms as far away from the steam as possible when adding, to avoid a steam burn.<br>Allow the caramel to cool to room temperature before serving.<br>Serve over ice cream, cheesecake, brownies, chocolate sheet cake, grilled fruitjust about anything.<br>Makes 1 1/4 cups.","url":"https://recipe.bluelayer.org/recipe/29518/salted-caramel-sauce"},{"id":"29517","title":"Checkerboard Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"In a mixing bowl, cream butter and sugar using a whisk or an electric whisk until light and fluffy.<br>Add vanilla and mix again.<br>Now, add the flour in batches and mix into the butter sugar mixture until you get a crumbly mixture.<br>Once you reach the crumbly stage, knead the dough until it all comes together into a big lump.<br>In case you find the dough too sticky, sprinkle a lil flour and knead.<br>Once done kneading, divide the dough into half.<br>In one portion of the dough, sprinkle the cocoa powder and gently incorporate the cocoa into the dough thoroughly.<br>Now, place the white dough between 2 sheets of parchment paper or butter paper and gently roll out into a 5\" square making sure the dough is evenly rolled out.<br>Repeat the same process with the chocolate dough too.<br>Now, line a tray or a plate with parchment paper.<br>Cut the rolled out dough into 4 strips each 3/4\" wide.<br>In the lined tray, assemble the strips in an alternate fashion to get the checkerboard pattern.<br>Once you assemble the strips, refrigerate the dough for 2 to 3 hours.<br>I refrigerated the dough for 1 day out of sheer lack of time to bake them but needless to say, i had super crunchy cookies so no regrets there.<br>After 3 hours, preheat the oven to 180C.<br>Cut the log of dough into 1/4\" thick slices and assemble on a parchment paper lined baking tray leaving an inch gap between each cookie.<br>Bake for 8 to 10 mins or until the cookies turn a light brown.<br>Cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29517/checkerboard-cookies"},{"id":"29489","title":"Chocolate Gravy I","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>butter, without salt","directions":"In a medium saucepan, combine sugar, flour and cocoa powder.<br>Add water and stir.<br>Bring to a boil over medium heat, stirring occasionally until thick.<br>Remove from heat and add butter.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/29489/chocolate-gravy-i"},{"id":"29488","title":"Chocolate Chocolate Pudding for 2","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Mix sugar, cocoa, cornstarch and salt in heavy bottom saucepan.<br>Gradually add 1/2 of the milk, whisking until smooth.<br>Add remaining mix, whisking to combine.<br>Over medium heat, continue whisking until pudding thickens and comes to a boil, about 5 minutes.<br>Allow to boil 1 minute longer and then remove from heat.<br>Add chocolate chips and vanilla extract and whisk until chocolate melts and pudding is smooth.<br>Divide between 2 dessert dishes, cover with plastic wrap touching the surface of the pudding so that it doesn't form a skin (yuck!).<br>Cool completely- overnight is best.<br>Serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/29488/chocolate-chocolate-pudding-for-2"},{"id":"29484","title":"Easy Marzipan Figures with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Please refer to the: \"Healthy Tart\".<br>You will use the leftover from this recipe to make marzipan-like decorations.<br>You can also use the dough that has been frozen for later use.<br>[Make the dough] Wipe the excess water from the dough with paper towels.<br>Combine it with the pancake mix, wrap it with plastic wrap and let it rest for about 1 hour.<br>Make necessary colored dough for your figure by kneading in the food coloring ingredients.<br>Wrap each dough with plastic wrap.<br>(Let it rest and the color will blend in.)<br>Make your favorite figures.<br>Once the figures are made, bake in a preheated oven at 150C for 10 minutes and it is done.<br>Use cocoa powder or chocolate to draw the face.<br>[Using a toaster oven] Bake it for 2-3 minutes.<br>Cover it with aluminum foil to prevent it from scorching.<br>You don't have to use 3D marzipan figures.<br>You can make easy figures like making cookies.<br>Toppings for Buche de Noel.<br>You can decorate a Halloween rolled cake with them too.","url":"https://recipe.bluelayer.org/recipe/29484/easy-marzipan-figures-with-pancake-mix"},{"id":"29472","title":"Low Calorie Crunchy Oat-Less Granola","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>sugars, brown<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 325F and spray a cookie sheet with 0 calorie cooking spray.<br>Mix all ingredients together in a bowl; mixture will be moist and sticky.<br>Spread mixture onto the cookie sheet in a thin-ish layer.<br>Bake for 30minutes, stir half way through.<br>Let cool completely on the baking sheet.<br>Break the granola into pieces, and if you don't mind the calories, mix it with whatever your heart desires (raisins, chocolate chips, nuts)!<br>Store leftovers in airtight containers.","url":"https://recipe.bluelayer.org/recipe/29472/low-calorie-crunchy-oat-less-granola"},{"id":"29463","title":"Sunflower cookie brittle","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.<br>Combine the butter, sugar, vanilla and salt in the mixing bowl of an electric mixer; beat until creamy.<br>Stir in flour gradually, beating until well blended; fold in the sunflower kernels and chocolate chips.<br>Press the dough into an ungreased jellyroll pan.<br>Bake until golden brown, about 20 minutes.<br>Let cool then break the baked cookie apart like peanut brittle.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29463/sunflower-cookie-brittle"},{"id":"29460","title":"Chocolate Caramel Cups","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>syrup, maple, canadian<br>butter, without salt","directions":"Preheat oven to 180C Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.<br>Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy.<br>Add flour and coconut and stir until well combined.<br>Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers.<br>Bake in preheated oven for 8-10 minutes or until lightly golden.<br>Remove from oven and reduce oven temperature to 160C<br>To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth.<br>Pour evenly among the muffin pans.<br>Bake for 5-7 minutes or until golden brown and filling sets.<br>Remove from oven and set aside to cool.<br>Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups.<br>Transfer to a wire rack.<br>Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water).<br>Stir until chocolate melts.<br>Remove from heat.<br>Pour into a plastic bag and cut off a corner.<br>Pipe melted chocolate over each caramel cup.<br>Allow 30 minutes to set.<br>Store in an airtight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/29460/chocolate-caramel-cups"},{"id":"29459","title":"Chocolate Crumbs","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt","directions":"Heat the oven to 300 degrees F.<br>Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.<br>Add the butter and paddle on low speed until the mixture starts to come together in small clusters.<br>Spread the clusters on a parchment- or Silpat-lined sheet pan.<br>Bake for 20 minutes, breaking them up occasionally.<br>The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.<br>Let the crumbs cool completely before using in a recipe or eating.<br>Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/29459/chocolate-crumbs"},{"id":"29448","title":"Crunchy Fun Drops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>oil, corn, peanut, and olive<br>noodles, egg, dry, unenriched","directions":"In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted.<br>Stir in the raisins, peanuts and chow mein noodles.<br>Roll into walnut sized balls using your hands and set onto waxed paper to cool.<br>Chill or let sit until hard.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/29448/crunchy-fun-drops"},{"id":"29443","title":"Craving Cookies","ingredients":"bananas, raw<br>peanut butter, smooth style, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, stir together the mashed banana and peanut butter until well blended.<br>Stir in the brown sugar, white sugar and vanilla until smooth.<br>Combine the flour and baking powder; add to the peanut butter mixture and mix well.<br>Finally, fold in the chocolate chips.<br>Cover and chill dough for at least 1 hour.<br>Preheat the oven to 375 degrees F (190 degrees C).<br>Line cookie sheets with parchment paper.<br>Roll dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.<br>Bake for 10 to 12 minutes in the preheated oven.<br>Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/29443/craving-cookies"},{"id":"29429","title":"Grandma's Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix everything together in a bowl until well blended.<br>Form into 1 inch balls.<br>Refrigerate and enjoy!","url":"https://recipe.bluelayer.org/recipe/29429/grandmas-peanut-butter-balls"},{"id":"29426","title":"Vanilla Shortbread Dipped in Chocolate and Toasted Almonds","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.<br>Crumble almonds with fingers, in a food processor or mini chopper.<br>You don't want them totally ground -- they should still have some texture.<br>Stir together flour and salt<br>Cream butter and sugar together either by hand or in an electric mixer.<br>Add vanilla and mix.<br>Add flour and salt to butter mixture and combine well.<br>Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.<br>Cool on pan for 2 minutes and then cool to room temp on rack.<br>Melt chocolate chips in microwave or double boiler.<br>Dip each end of each cookie first in chocolate, then in nuts.<br>Let cookies set up on wax paper lined baking sheets and then store in an airtight container.<br>These stay good for at least a month at room temperature -- but I doubt they'll last that long!","url":"https://recipe.bluelayer.org/recipe/29426/vanilla-shortbread-dipped-in-chocolate-and-toasted-almonds"},{"id":"29415","title":"Milk Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>salt, table<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Instructions.<br>Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.<br>Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.<br>The morsels may retain some of their original shape.<br>If necessary,.<br>microwave at additional 10-15 seconds intervals, (to prevent burning.<br>of the chocolate) stirring just until smooth.<br>Alternatively, you can.<br>melt the chocolate on a hot water bath.<br>Transfer the mixture to a large mixer bowl.<br>Stir in the vanilla.<br>extract.<br>Gradually beat in the sugar, alternating with the milk until.<br>you get a smooth frosting.","url":"https://recipe.bluelayer.org/recipe/29415/milk-chocolate-frosting"},{"id":"29391","title":"Peanut Butter Trail Mix Granola","ingredients":"butter, without salt<br>sugars, brown<br>peanut butter, smooth style, without salt<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"To make the sauce, combine the butter, brown sugar and peanut butter in a small saucepan over medium-low heat.<br>Stir occasionally until smooth and the mixture reaches a boil.<br>Once it reaches the boiling point, cook for an additional 3 minutes, stirring constantly.<br>Remove from the heat, and let it cool slightly for a few minutes.<br>In a large bowl, combine the remaining ingredients, mixing them together with a spatula.<br>Pour the peanut butter sauce over the granola mix, and stir until the granola mix is coated with the peanut butter sauce.<br>Transfer the granola to a parchment paper-lined rimmed baking sheet, and refrigerate for at least 2 hours (or overnight) before enjoying!","url":"https://recipe.bluelayer.org/recipe/29391/peanut-butter-trail-mix-granola"},{"id":"29383","title":"Sweetheart Lime Shortbread Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>lime juice, raw<br>lime juice, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"TO MAKE CHOCOLATE VERSION:.<br>Omit the zest and juice and add 1/2 cup unsweetened cocoa powder and 1/3 cup mini chocolate chips.<br>Bake as directed and drizzle with melted chocolate when cookies are cooled.<br>Cookie Directions:.<br>Beat together butter and sugar in a large bowl on medium until combined.<br>Beat in zest and juice.<br>Reduce speed to low and add flour and salt, beating until just combined.<br>Chill, wrapped in plastic wrap, at least 1 hour or up to 2 days.<br>Preheat oven to 325 F and arrange 2 racks in center.<br>Line 2 large cookie sheets with parchment paper; set aside.<br>Roll out dough on a lightly floured surface to 1/4 inch thickness.<br>Using a 2 1/4 inch heart shaped cookie cutter, cut out shapes and place 1/2 inch apart on prepared cookie sheets.<br>Chill 10 minutes in freezer or 20 minutes in fridge.<br>Bake until cookies are set and just golden around the edges, 18 to 20 minutes.<br>Cool slightly; using a metal spatula, carefully transfer cookies to racks and cool completely.<br>Dust with sugar up to 5 hours before serving.","url":"https://recipe.bluelayer.org/recipe/29383/sweetheart-lime-shortbread-cookies"},{"id":"29364","title":"Million Dollar Bars","ingredients":"candies, caramels<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth.<br>Stir in the crispy rice cereal and peanuts.<br>Spread the mixture out to an even thickness onto a buttered baking sheet.<br>Set aside to cool.<br>In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth.<br>Remove from heat.<br>Spread over the cooled caramel slab.<br>Chill to set, then cut into squares or bars.","url":"https://recipe.bluelayer.org/recipe/29364/million-dollar-bars"},{"id":"29356","title":"Whipped Shortbread Cookies","ingredients":"sugars, powdered<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched","directions":"Beat butter add icing sugar and flour continue beating until light and fluffy.<br>Drop by teaspoon onto cookie sheet.<br>Flatten them if you want.<br>Top them with chocolate chips or a marishino cherry.<br>Bake at 350 for 8-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/29356/whipped-shortbread-cookies"},{"id":"29354","title":"Easy Scones Made With Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 170C.<br>Add the pancake mix to a bowl and add the cold margarine.<br>Use a scraper (etc.)<br>to fold the margarine into the pancake mix using a cutting motion (do this until it doesn't form one lump, but becomes crumbly).<br>Add the cold milk and bring it all together into a lump.<br>Add some chocolate, walnuts, raisins, etc.<br>and fold into the batter.<br>Once the dough has come together, place it on an oven tray and spread it out into a flat circle.<br>Cut into 8 pieces as if cutting a cake.<br>(It should be about 2 cm thick.)<br>Make some space between the slices.<br>Bake for 12-15 minutes at 170C.<br>I made these scones with chopped chocolate folded into the dough in Step 2.<br>I made these ones with blueberry syrup mixed into the dough.<br>The color is a little off but it's good.<br>These are great to use as gifts (cocoa flavored + chocolate chips) You can also make milk tea flavored ones by using the contents of a tea bag and some thick milk tea.<br>These are with cranberry and fig, and cocoa powder and chocolate chip.<br>If you cut out 6 cm circular shapes, you get exactly 6 scones.<br>They will rise to about 7.5-8 cm high.<br>If you make them thick, they will come out moist.<br>These use black cocoa powder + white chocolate chips.<br>They taste just like Oreos.","url":"https://recipe.bluelayer.org/recipe/29354/easy-scones-made-with-pancake-mix"},{"id":"29332","title":"Rocky Road Popcorn Balls","ingredients":"candies, marshmallows<br>butter, without salt<br>snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often.<br>Cook until blended and smooth, about 5 minutes, and remove from heat.<br>Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture.<br>Stir in the chocolate chips.<br>With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/29332/rocky-road-popcorn-balls"},{"id":"29320","title":"White Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan, warm the cream or half-and-half over low heat.<br>When it just begins to boil, remove from the heat and add the white chocolate.<br>Let stand for 1 minute, then whisk until the chocolate is melted and the sauce is smooth.<br>Serve the sauce warm.<br>This sauce can be stored in the refrigerator for up to 1 week.<br>Rewarm before serving.","url":"https://recipe.bluelayer.org/recipe/29320/white-chocolate-sauce"},{"id":"29304","title":"Egg Cream (Non-Alcoholic Beverage)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda","directions":"Mix ingredients in a chilled tall glass &amp; serve immediately.","url":"https://recipe.bluelayer.org/recipe/29304/egg-cream-non-alcoholic-beverage"},{"id":"29277","title":"Chocolate Fondue","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.<br>Stir until smooth.<br>Add more liquid if the sauce seems too thick or look curdled.<br>Remove from the heat and stir in the vanilla.<br>Use warm fondue immediately or set aside until needed and rewarm briefly.<br>Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.<br>If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.<br>Leftover sauce keeps several days in the refrigerator.<br>It is a prefect topping for ice cream.<br>Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.<br>For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.<br>For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.<br>Butter or cream results in a softer, mellower chocolate flavor.<br>Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.<br>If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200 F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.<br>Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).","url":"https://recipe.bluelayer.org/recipe/29277/chocolate-fondue"},{"id":"29272","title":"Chocolate-Dipped Nut Brittle With Sea Salt","ingredients":"nuts, walnuts, english<br>nuts, pecans<br>nuts, pine nuts, dried<br>nuts, almonds<br>butter, without salt<br>vanilla extract<br>leavening agents, baking soda<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Preheat oven to 350F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once.<br>Let nuts cool completely.<br>Line a shallow rimmed 15 1/2\" x 10\" baking sheet with parchment paper and grease lightly with butter.<br>In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.<br>In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered.<br>While sugar cooks, brush down the sides of the pan with cool water.<br>Boil sugar over high heat until it turns a light amber colour, about 12 minutes.<br>Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy).<br>Stir in nuts until coated and spoon mixture onto prepared baking tray.<br>Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible.<br>Let brittle cool completely at room temperature.<br>Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted.<br>Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray.<br>Sprinkle lightly with sea salt and allow chocolate to set.","url":"https://recipe.bluelayer.org/recipe/29272/chocolate-dipped-nut-brittle-with-sea-salt"},{"id":"29271","title":"Homemade Snickers Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>vanilla extract","directions":"Thoroughly grease you baking pan.<br>Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even.<br>Let cool and harden completely.<br>Melt butter in a saucepan over medium heat.<br>Add in sugar and milk, stirring until dissolved and bring to a boil.<br>Let cook for 5 minutes, stirring occasionally.<br>Add in fluff, peanut butter and vanilla, stirring until smooth.<br>Turn off heat and fold in peanuts, then pour over bottom chocolate layer.<br>Let cool completely.<br>Combine ingredients in a saucepan over low heat.<br>Let melt, stirring occasionally, until smooth this took about 10 minutes for me.<br>Pour over nougat layer and let cool completely.<br>Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even.<br>Let cool and harden completely.<br>Refrigerate for at least one hour before serving, then cut as desired.","url":"https://recipe.bluelayer.org/recipe/29271/homemade-snickers-bars"},{"id":"29260","title":"Coconut Cacao Bark","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>chocolate, dark, 70-85% cacao solids<br>vanilla extract<br>sweetener, syrup, agave<br>nuts, almonds","directions":"Melt the coconut oil in a medium saucepan.<br>Carefully add the raw cacao, vanilla, sweetener and nuts.<br>The oil might spit a bit when you add other ingredients to it.<br>Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.<br>Mix well to dissolve the sweetener and taste to make sure it is sweet enough.<br>Pour onto a baking sheet covered with parchment paper.<br>My baking sheet was 8x 11 1/2\" which made my bark about 1/4\" thick.<br>But you can use a smaller one if you like your bark thicker.<br>Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.<br>Check the bark before you take it out of the freezer to ensure its solid all the way through.<br>When set remove from the pan and break into pieces.<br>Store in the fridge.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/29260/coconut-cacao-bark"},{"id":"29258","title":"Traditional-Ale Truffles","ingredients":"beverages, carbonated, ginger ale<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put 1/4 cup of the ale and the sugar in a saucepan and stir over low heat until the sugar is fully dissolved.<br>Add the remaining ale and warm until you can see the alcohols vapors being released from the surface.<br>The ale needs only to be warm enough to melt the chocolate overheating it will cook off the alcohol which is the natural preservative in this ganache.<br>Pour the ale into a blender and add the chocolate gradually on medium speed until smooth.<br>Cool for 30 minutes and pipe into shells, or leave to set in the fridge, then hand roll into truffles.<br>Use the tempered chocolate for coating.","url":"https://recipe.bluelayer.org/recipe/29258/traditional-ale-truffles"},{"id":"29247","title":"Hazelnut Butter Crunch Squares","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>syrups, corn, light<br>nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.<br>Coat the foil with 1 tablespoon of the butter.<br>Set aside.<br>In a 3-quart heavy-bottomed saucepan over medium heat, combine the remaining 8 tablespoons butter, the sugar, salt, and corn syrup; stir with a wooden spoon or heatproof spatula until the mixture is smooth and liquid (about 4 minutes).<br>Add the chopped hazelnuts and cook the mixture to a medium caramel color (5 to 8 minutes), stirring constantly.<br>Immediately turn the mixture into the foil-lined pan and spread it into the corners.<br>Let the candy cool completely (about 30 minutes).<br>Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the back.<br>Cut the crunch evenly into 1-inch squares.<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Dip each square into the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.<br>Repeat with the remaining squares.<br>After dipping 4 squares, center a whole hazelnut on each square, pointed end up, before the chocolate sets up.<br>Press lightly on the hazelnut so that it will adhere.<br>Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.<br>When the squares are set, place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer.<br>These squares are best served at room temperature.<br>Substitute any nuts for the hazelnuts.<br>These squares are also delicious without the chocolate coating.<br>Milk Chocolate Hazelnut Butter Crunch Squares: Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/29247/hazelnut-butter-crunch-squares"},{"id":"29246","title":"Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Combine ingredients.<br>Put into tin/cake cases.<br>Bake in the oven at 375 for 20-30 minutes.<br>Frost/decorate as you desire.<br>I would usually use: Betty Crocker Chocolate BUTTERCREAM STYLE ICING or Betty Crocker Chocolate Fudge Icing and icing sugar.<br>But feel free to use whatever you like!<br>Voila!<br>God willing all is well! )","url":"https://recipe.bluelayer.org/recipe/29246/egg-and-dairy-free-vegan-and-vegetarian-chocolate-cake-cupcakes"},{"id":"29223","title":"Healthy Peanut Butter Cookies with Dark Chocolate","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. 2.<br>In a medium mixing bowl combine flour, baking soda, and salt.<br>Set aside.<br>In a large mixing bowl combine peanut butter, maple syrup, olive oil, and vanilla.<br>(Tip: add a little olive oil to your measuring cup before adding the peanut butter.<br>This will help it to release from the cup without sticking.)<br>Whisk until combined and smooth.<br>Pour the flour mixture over the peanut butter mixture and stir until just combined.<br>Meanwhile, coarsely chop the dark chocolate.<br>Add it to the cookie mixture, and stir to combine.<br>Using a small ice cream scoop, place cookies on parchment-lined baking sheets (about 1 heaping tablespoon in size).<br>Place in freezer for 15 minutes to help cookies hold their shape.<br>Using the back of a fork, make a criss-cross pattern on the top of the cookies.<br>Place into preheated oven and bake for 10-13 minutes.<br>Allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/29223/healthy-peanut-butter-cookies-with-dark-chocolate"},{"id":"29217","title":"Cherry Ripe Slice","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>cherries, sweet, raw<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>butter, without salt<br>shortening, vegetable, household, composite<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized","directions":"preheat oven to 180C.<br>grease a 18 x 27 cm shallow baking tin and line with baking paper leaving paper hang over long sides.<br>sift flour, cocoa and sugar into bowl.<br>add 125g butter and vanilla mix to form dough.<br>gather together and turn onto a well floured surface press together for one minute then press into base of tin.<br>chill for 20 minutes.<br>cover with baking paper and baking beads or uncooked rice and bake for 10-15 min<br>remove paper and beads and bake for 5 minutes cool.<br>combine cherries,icing sugar, coconut<br>stir in condensed milk, 60g butter and copha then spread over base.<br>chill for 30 minutes.<br>chop the chocolate and 25g butter into small pieces and melt (either in microwave or over boiling water in a saucepan)Add cream and stir.<br>pour over cherry slice and smooth out on top chill until set.<br>cut into pieces.","url":"https://recipe.bluelayer.org/recipe/29217/cherry-ripe-slice"},{"id":"29215","title":"Puppy Chow","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.<br>Pour over Corn Chex, being sure that all cereal is coated.<br>Put 2 cups powdered sugar in a large paper bag.<br>Put cereal in bag and shake gently until all cereal is coated.<br>Pour out on wax paper to cool.","url":"https://recipe.bluelayer.org/recipe/29215/puppy-chow"},{"id":"29214","title":"Simple Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>syrups, corn, light","directions":"Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.<br>If not using the sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/29214/simple-chocolate-sauce"},{"id":"29211","title":"Millionaires Shortbread - Chocolate, Ginger and Caramel Slices","ingredients":"butter, without salt<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>milk, canned, condensed, sweetened<br>spices, ginger, ground<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"You will need:.<br>A square baking tin, 20cm (8), greased and base-lined with baking parchment or paper.<br>To make the base, process the biscuits until they are like crumbs then stir in the melted butter.<br>Spoon this mixture into the tin and, very lightly, press to make an even layer.<br>Chill for 20 minutes.<br>Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.<br>Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.<br>Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.<br>Sprinkle the chopped ginger over the caramel base if using.<br>Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate.<br>Pour the dark chocolate over the caramel, spreading it out to the edges.<br>Repeat with the milk chocolate, then swirl them slightly to create a pattern.<br>Leave aside to set.<br>When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.<br>Hide the remaining slices from all other family members and friends!","url":"https://recipe.bluelayer.org/recipe/29211/millionaires-shortbread-chocolate-ginger-and-caramel-slices"},{"id":"29205","title":"Cranberry Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw","directions":"Melt chocolate in the top of a double boiler.<br>I have melted in the microwave with excellant results by keeping a close eye on it.<br>Let cool to room temperature.<br>Roast pistachios at 350F for 5-7 minutes.<br>Set aside to cool.<br>Stir cranberries and pistachios into melted chocolate.<br>Pour onto foil-lined 10x15\" edged cookie sheet.<br>Refrigerate for atleast 1 hour, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/29205/cranberry-pistachio-bark"},{"id":"29200","title":"Chocolate Crackles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt the Copha over a low heat in a small saucepan.<br>In a large mixing bowl sift together the icing sugar and cocoa powder.<br>Add the rice bubbles and desiccated coconut and stir to combine.<br>Once the Copha has melted pour over the top and mix well until all combined.<br>Spoon into paper patty cases and set in the refrigerator for about 1 hour or until set.<br>Optional extras:<br>You can add almost anything to the mixture in any combination.<br>Some favourites are mini marshmallows, glace cherries, smashed up almonds, macadamias, walnuts or peanuts, sultanas (golden raisins), mini M&amp;Ms, chopped up gummi lollies/snakes or crushed/chopped chocolate bars (Mars Bars, Cherry Ripe, Violet Crumbles, Snickers, etc.<br>).<br>Enjoy!<br>Note: Copha is a specific type of vegetable shortening.<br>It is solidified coconut oil with soya bean lecithin.<br>In NZ it is known as Kremelta, Palmin in Germany and Vegetaline in France.<br>In the UK and US it can be found as coconut oil.<br>It is a refrigerated product.<br>In the US, Palmin is the most readily available and can be found in European delicatessens in 250g blocks.","url":"https://recipe.bluelayer.org/recipe/29200/chocolate-crackles"},{"id":"29193","title":"Chocolate Malted Ricotta","ingredients":"cheese, ricotta, whole milk<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine ricotta with hot cocoa mix and malted-milk powder.","url":"https://recipe.bluelayer.org/recipe/29193/chocolate-malted-ricotta"},{"id":"29192","title":"Bourbon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>vanilla extract<br>water, bottled, generic","directions":"Set oven to Gas Mark 3/ 160 degrees C/ 325 degrees F<br>Sift cocoa, flour and baking powder.<br>In a separate bowl cream together butter and sugar.<br>When nice and fluffy add the syrup.<br>Add the mixture to the flour, cocoa and baking powder mixture then knead together.<br>It may take a while to become doughy but keep at it and it will come together.<br>Grease some greaseproof paper and line a baking tray with it.<br>Roll out the dough to a thickness of about 1/4 inch.<br>I find it easier to place dough in the middle of the tray, then use a smooth glass to roll it across until it spreads evenly and smoothly across the tray.<br>You may want to sprinkle a very small amount of flour onto the dough to stop it sticking.<br>When it is spread across the tray sprinkle a little sugar over the top, and roll over the dough once more to set the sugar grains into it.<br>Cut the dough into fingers, then prick with a fork a couple of times.<br>Bake for approximately 15 minutes.<br>Remove from oven and go over the cuts.<br>Leave in tray until almost cool, then transfer onto wire rack.<br>Mix together the ingredients for the filling, adding enough water to make a spreadable paste rather than a runny icing, then use to sandwich biscuits together.<br>Hide biscuits from children.<br>Hide yourself from children.<br>Hide yourself with the biscuits.","url":"https://recipe.bluelayer.org/recipe/29192/bourbon-biscuits"},{"id":"29190","title":"Palha Italiana Literally, Italian Straw","ingredients":"milk, canned, condensed, sweetened<br>nuts, walnuts, english<br>cookies, graham crackers, plain or honey, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Line a medium pan (9-by-13-inch) with parchment paper.<br>Set aside.<br>Into a medium-sized saucepan add the sweetened condensed milk and the walnuts.<br>Cook it on medium heat, always stirring until the mixture comes together and is easily released from the bottom of the pan.<br>It takes from 20-25 minutes on medium heat.<br>When done, remove from heat and set aside.<br>Into a large bowl, add the coarsely chopped crackers and the walnut cream.<br>Mix to combine.<br>Grab the prepared pan and drop the mixture into it.<br>Using a large spoon, spread out the creamy mixture.<br>Let it cool.<br>After its cooled, thats time to play a little and go crazy.<br>You may have Palha Italiana with no chocolate sauce.<br>But, if you want to make it even more delicious, why dont try it with some chocolate on top?<br>Do you agree with me?<br>I hope so!<br>In the top of a double boiler, melt unsweetened chocolate, stirring as you go.<br>Then once melted, remove it from the heat and add the heavy cream.<br>Dont forget: keep on stirring (gently, ladies and gentlemen).<br>Stir until all is combined.<br>Line a piece of parchment paper on a work surface.<br>Invert the pan and put the whole rectangle of Palha Italiana onto the parchment paper.<br>Cut into small squares.<br>Take a deep bowl, and put the melted chocolate into it.<br>I used an ordinary fork and an ordinary spoon for dipping the squares into the chocolate.<br>First: take a square, then dip that into the chocolate sauce bowl.<br>After, with a spoon, slide it onto the parchment paper.<br>Then, wait until the sauce is dried.<br>It takes an hour for that.","url":"https://recipe.bluelayer.org/recipe/29190/palha-italiana-literally-italian-straw"},{"id":"29179","title":"Monkey Mix","ingredients":"bananas, raw<br>papayas, raw<br>mango nectar, canned<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>mini semi-sweet chocolate baking chips,","directions":"Mix all ingredients.<br>Let the little (and grownup) monsters enjoy!","url":"https://recipe.bluelayer.org/recipe/29179/monkey-mix"},{"id":"29152","title":"Pan Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>cornstarch<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated","directions":"Mix butter until light and fluffy.<br>Add sugar and beat again till light and fluffy.<br>Sift together flour and corn starch.<br>Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.<br>Continue to combine flour into mixture until all is gone.<br>Mix well.<br>Dump dough onto a clean medium sized cookie sheet with sides.<br>Spread out evenly covering the whole sheet.<br>I use a rolling pin and roll it over the top so my finger prints aren't in the dough.<br>Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.<br>Bake at 325 for approx 20 minutes.<br>My oven cooks really hot so you might have to add a minute or two until edges are light brown.<br>When out of the oven, I cut the square or rectangles through the shortbread.<br>When cooled I often dip one end into melted chocolate and then roll in sprinkles.","url":"https://recipe.bluelayer.org/recipe/29152/pan-shortbread"},{"id":"29146","title":"Peanut Butter Protein Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>oats<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix together oats, honey, peanut butter and mixed nuts<br>Using hands, roll the mixture into balls (approximately 1 inch in diameter) and place on a baking tray<br>Roll the balls in the dessicated coconut and put back on the baking tray<br>Refrigerate and serve","url":"https://recipe.bluelayer.org/recipe/29146/peanut-butter-protein-balls"},{"id":"29144","title":"Lean Chocolate Sauce","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil.<br>Reduce the heat to very low and simmer for 3 minutes, stirring frequently.<br>Remove from the heat and add the chocolate pieces, stirring until melted and smooth.<br>Serve warm.<br>This sauce can be stored in the refrigerator for up to 2 weeks.<br>Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.","url":"https://recipe.bluelayer.org/recipe/29144/lean-chocolate-sauce"},{"id":"29124","title":"Chocolate Frosting IV","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"In a saucepan, combine sugar and cocoa.<br>Stir in water to make a paste.<br>Add milk and butter.<br>Cook over medium heat until it comes to a boil.<br>Continue boiling for 5 minutes.<br>Remove from heat and beat until cool enough to spread on cake.","url":"https://recipe.bluelayer.org/recipe/29124/chocolate-frosting-iv"},{"id":"29123","title":"Ice Cream Crunch","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>ice creams, vanilla","directions":"Combine flour, oats, and brown sugar.<br>Stir well.<br>Cut in butter with a pastry blender until the mixture resembles coarse meal.<br>Stir in pecans.<br>Spray a 13x9x2 inch pan with cooking spray.<br>Press the crumb mixture in the bottom of the pan.<br>Bake at 400 degrees for 10 minutes.<br>Stir the crumb mixture, and let cool in the pan.<br>Sprinkle half of the crumb mixture into a 9 inch square pan.<br>Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan.<br>Spoon the ice cream into the pan, spreading evenly.<br>Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth.<br>Cut into squares and serve.<br>Cooking time does not include freezer time.","url":"https://recipe.bluelayer.org/recipe/29123/ice-cream-crunch"},{"id":"29121","title":"Pale Tigers Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, semisweet chocolate","directions":"Line a 10x15 inch pan with parchment and set aside.<br>Melt both white and bittersweet chocolate seperately, using your favorite method.<br>When melting the white chocolate add the peanut butter, stirring constantly until well blended.<br>Spread the peanut butter and chocolate onto the prepared pan.<br>Next pour the melted bittersweet chocolate over top, using a knife, swirl to create a marble pattern.<br>Put in fridge and chill until firm, then cut into two inch pieces.","url":"https://recipe.bluelayer.org/recipe/29121/pale-tigers-butter"},{"id":"29118","title":"Hot Fudge Sauce","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>butter, salted<br>vanilla extract","directions":"In a medium saucepan, combine the sugar, heavy cream, corn syrup, chocolate, and butter over medium-high heat and bring the mixture to a boil.<br>Keep the pan over heat, whisking constantly for about 5 minutes, or until the sauce begins to bubble and looks as though it is separating.<br>Remove the sauce from the heat and add the vanilla.<br>Transfer fudge sauce to a dish or container and allow to cool a bit before placing it in the refrigerator.<br>Chill the sauce until it thickens, for at least 5 hours.<br>Hot Fudge Sauce can be kept refrigerated in an airtight container for approximately 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29118/hot-fudge-sauce"},{"id":"29117","title":"Chocolate Sauce or Frosting","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"In a double boiler or heavy saucepan, melt the butter in the cream, heating until just warm to the touch.<br>Stir in sugar and salt until dissolved.<br>Mix in cocoa powder until well blended.<br>Heat mixture over low heat, stirring continuously until shiny and smooth and hot, but not bubbling.<br>For sauce, serve hot or warm.<br>For frosting, refrigerate until thick enough to spread.<br>May be reheated.","url":"https://recipe.bluelayer.org/recipe/29117/chocolate-sauce-or-frosting"},{"id":"29108","title":"Super Duper Easy Rocky Roads","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>candies, marshmallows<br>nuts, pecans<br>raisins, seeded<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In small saucepan combine morsels and shortening.<br>Stir over low heat until morsels are melted and mixture is smooth.<br>Remove from heat.<br>Add rest of ingrediants to saucepan and mix well.<br>Spread into an 8 inch square pan.<br>Chill until set.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/29108/super-duper-easy-rocky-roads"},{"id":"29092","title":"Chocolate chunk cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cherries, sweet, raw","directions":"Preheat oven to gas 4 or 180c<br>Prepare the baking trays by cutting greaseproof paper to fit<br>Melt the butter in a pan on the hob and bring to a frothy boil<br>Meanwhile place sugar and vanilla in a bowl then add melted butter and beat well<br>Add flour, baking powder and salt.<br>Using your fingers firstly crumble the mixture then as it comes together gently knead into a ball - if you have warm hands, then wrap the dough in cling and refrigerate for half an hour or more.<br>Add chocolate chunks or whatever else you've chosen and press lightly into the cookie dough or halve the dough and make 2 different types of cookie.<br>Roll mixture into small balls about 1 1/2 inches diameter evenly space on baking sheet and slightly flatten top.<br>A tip here: make cookie dough, roll into balls and then flatten, freeze on trays.<br>When they are fully frozen transfer them to bags to store in freezer.<br>Place in centre of oven or on racks as close as possible to centre of oven and bake for 8 - 10 minutes (8 minutes for top rack, 10 minutes for lower rack) - if using pre-made cookie dough from the freezer, place in trays 30 mins before baking and bake at same heat for 14 minutes<br>Remove from oven and leave to cool on their trays - if you move them too soon they may fall apart - when sufficiently cooled remove to wire racks to fully cool","url":"https://recipe.bluelayer.org/recipe/29092/chocolate-chunk-cookies"},{"id":"29072","title":"Vegan Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"In a small saucepan over very low heat, melt chocodrops and grapeseed oil.<br>Stir in agave, vanilla and salt.<br>Place frosting in freezer for 15 minutes to cool.<br>Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.<br>Frost over cake, cupcakes or between cookies.","url":"https://recipe.bluelayer.org/recipe/29072/vegan-chocolate-frosting"},{"id":"29058","title":"Choco-Ginger Snowballs","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, ginger, ground<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened","directions":"Mix crushed biscuits, 3/4 cup of coconut and ginger in a large bowl.<br>Over medium heat, melt butter and condensed milk until smooth and pour over dry mixture.<br>Melt chocolate and mix through.<br>Roll mix into small balls and roll in coconut and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/29058/choco-ginger-snowballs"},{"id":"29038","title":"Dark Chocolate Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Bring cream and butter to a simmer.<br>Pour over chocolate and stir/whisk until melted and smooth.","url":"https://recipe.bluelayer.org/recipe/29038/dark-chocolate-ganache"},{"id":"29036","title":"Chocolate Glaze","ingredients":"sugars, granulated<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally.<br>Attach a candy thermometer to the pan.<br>Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234F., about 5 minutes.<br>Remove from the heat and stir to cool and thicken slightly, about 1 minute.<br>Use immediately.<br>When pouring, do not scrape the pan.<br>Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate.<br>Make the glaze in a small saucepan.","url":"https://recipe.bluelayer.org/recipe/29036/chocolate-glaze"},{"id":"29033","title":"Microwave Steamed Bread - Safe Even For Nursing Mothers","ingredients":"wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Combine the dry ingredients in a Tupperware container (i.e.<br>all ingredients except for water), close the lid and shake to mix.<br>For a ratio of 1 tablespoon instant cocoa for the amount of flour, 4.5 tablespoons of water should be fine.<br>Stir vigorously with a spoon.<br>Lightly close the lid (leaving a gap for air to escape) and microwave for about 2 minutes at 500 W.<br>It should rise a bit like this.<br>If you steam it upside down, it should readily come out of the container.<br>The result is a dense and chewy bread.<br>If you bake them in muffin cups, they come out like this.<br>Variation for baby food: 3 tablespoons cake flour, 3 tablespoon rice flour, 1 teaspoon baking powder, 1 teaspoon sugar, 4 tablespoons water.<br>If you use rice flour (joshinko), the texture will be extremely smooth.<br>It's also tasty with raisins!<br>For use as baby food, I suggest using aluminum-free baking powder, and beet sugar as a substitute for refined sugar!","url":"https://recipe.bluelayer.org/recipe/29033/microwave-steamed-bread-safe-even-for-nursing-mothers"},{"id":"29028","title":"Mrs. D's Chocolate Caramels","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Line a baking sheet with aluminum foil.<br>Lightly coat the foil with the melted butter and set aside.<br>Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 quart saucepan over medium heat.<br>When hot, stir to dissolve the sugar and chocolate.<br>Bring mixture to a boil (about 20 minutes), than adjust heat to low and simmer slowly for 40 minutes, stirring frequently, until quite thick.<br>Remove from the heat.<br>Add the vanilla extract and stir to combine.<br>Add the chopped walnuts and stir with a rubber spatula to combine.<br>Pour the mixture onto the aluminum foil-lined baking sheet, using a rubber spatula to spread the mixture to the edges.<br>Allow the mixture to stand at room temperature for 15 minutes, then refrigerate for 2 hours before cutting.<br>Turn caramel out onto a cutting board.<br>Use a serrated slicer to make 9 cuts across the width of the sheet of caramel at 1-1/2-inch intervals.<br>Then make 4 cuts across the length of the sheet at 2-inch intervals.<br>Individually wrap each caramel in plastic wrap or aluminum foil, and store in the refrigerator until ready to devour.","url":"https://recipe.bluelayer.org/recipe/29028/mrs-ds-chocolate-caramels"},{"id":"29020","title":"Zap It Hot Fudge Sauce from Martha Stewart Everyday Food","ingredients":"syrups, corn, light<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a two-cup glass measuring cup or bowl, combine syrup and cream; zap on HIGH for 4 minutes; stirring half-way through.<br>Sprinkle and stir chips; set aside for TWO minutes; then whisk until smooth.<br>Serve warm over ice cream.<br>STORE SOME: cool to room temp; keep in fridge for up to 3 weeks (or longer if you wish).","url":"https://recipe.bluelayer.org/recipe/29020/zap-it-hot-fudge-sauce-from-martha-stewart-everyday-food"},{"id":"29017","title":"Nut and Pretzel Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Line 13x9 pan with enough foil to overhang long sides by 2''.<br>In large microwave-safe bowl, microwave semisweet chocolate chips on high 1-2 minutes or until melted.<br>Stir in pretzels and nuts.<br>Spread in pan.<br>In small microwave-safe bowl, microwave the white chips until melted.<br>Transfer to plastic food storage bag; snip tiny hole from 1 corner.<br>Pipe over bark in pan.<br>Sprinkle with nonpareils.<br>Chill 1 hour or until firm.<br>Using foil, lift bark from pan;discard foil.<br>Break into pieces and keep chilled.<br>I suppose you can add anything you'd like.M&amp;M's, Crushed Heath Bars, marshmallows, etc.<br>Add to the chocolate what your heart desires.","url":"https://recipe.bluelayer.org/recipe/29017/nut-and-pretzel-bark"},{"id":"29002","title":"Almond Joy Granola Bars","ingredients":"nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>oat bran, raw<br>seeds, flaxseed<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 F.<br>Line a 9x9 inch baking dish with parchment paper or lightly spray with non-stick cooking spray.<br>Set aside.<br>Spread out almonds and coconut on a baking sheet.<br>Toast at 300 F for 10-15 minutes or until lightly browned.<br>Stir occasionally to prevent burning.<br>Remove baking sheet from oven and leave oven at 300 F. 3.<br>In a large bowl, stir together oats, oat bran, and flaxseed.<br>Set aside.<br>In a medium saucepan, stir together honey, milk, salt, baking cocoa, butter, brown sugar, and vanilla.<br>Heat over medium-low heat just until mixture starts to boil, stirring occasionally to prevent scorching.<br>Remove from heat once it starts to boil.<br>Stir coconut/almond mixture into oat mixture until combined.<br>Add liquid mixture to dry ingredients and stir until combined.<br>Stir in chocolate chips.<br>Pour mixture into prepared baking dish and press into the bottom of the dish.<br>Bake for 15-20 minutes.<br>When done remove dish from oven onto a wire rack.<br>Allow to cool completely before cutting into bars.<br>Store in an airtight container.<br>This recipe is adaptied from One Hungry Mama.","url":"https://recipe.bluelayer.org/recipe/29002/almond-joy-granola-bars"},{"id":"28989","title":"Turtle Bark","ingredients":"sugars, granulated<br>water, bottled, generic<br>butter, without salt<br>cream, fluid, heavy whipping<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels","directions":"Note: make the caramel sauce first so it has time to cool.<br>For the caramel sauce: Place a medium saucepan over medium-high heat and combine sugar and warm water.<br>Stir until the sugar dissolves, 2 to 3 minutes.<br>Bring the syrup to a boil and do not stir; let it start to caramelize.<br>You can gently swirl the pan to help it start to brown.<br>Watch, not stirring, until it turns an amber colour.<br>Now remove from the heat and add cold butter.<br>Stir in the heavy cream.<br>You may return the pan to low heat if the mixture is not smoothening out right away.<br>Add the vanilla and the salt.<br>Stir unti smooth.<br>Let the caramel cool for about 15 minutes.<br>For the turtle bark: Melt your chocolate in a double boiler.<br>(All you do is bring water in a pot to a boil then turn it down to simmer, or slightly above simmer.<br>Then place your other pot on top and pop the chocolate in that.<br>I do not have a double boiler so I place a heat proof glass bowl on top of the pot.<br>It works beautifully.)<br>Let the chocolate melt.<br>Stir it now and then.<br>Once its melted, pour it into a parchment-lined pan (8 x 8 is best; I did it on a cookie sheet which made it too thin).<br>Toss the pecans over top.<br>Then toss the Skor bits over top.<br>Pop the bark in the fridge to set.<br>Once your caramel is cooled (if its not, itll melt your chocolatethis is super important), pour it over your bark.<br>Pop it back in the fridge for a bit to set up.<br>Remove and break apart or cut.<br>I like mine roughly chopped or broken.<br>Im not a big fan of clean edges on bark.","url":"https://recipe.bluelayer.org/recipe/28989/turtle-bark"},{"id":"28977","title":"Chocolate Glazed Macadamia Caramel Shortbread Bars","ingredients":"butter, without salt<br>sugars, powdered<br>sugars, powdered<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cream, fluid, heavy whipping<br>butter, without salt<br>salt, table<br>sugars, granulated<br>syrups, corn, light<br>vanilla extract<br>nuts, macadamia nuts, raw<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract","directions":"Preheat oven to 325*.<br>Lightly grease a 9x13\" glass baking pan or coat with nonstick spray.<br>Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2\".<br>For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.<br>Beat or stir in the flour until evenly incorporated.<br>Firmly press the dough into the baking dish.<br>Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.<br>Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.<br>Transfer the dish to wire rack and set<br>aside.<br>FOR THE CARAMEL.<br>In a small, heavy saucepan, combine the cream, butter and salt.<br>Bring just to a simmer over medium-high heat; immediately remove from the heat.<br>In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.<br>When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.<br>When this sugar liquefies, stir in the remaining sugar,.<br>Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.<br>Immediately remove from heat,.<br>Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.<br>Rinse all the sugar crystals from the spoon.<br>Return the caramel mixture to the burner over medium-high heat.<br>Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan.<br>continue cooking, stirring gently until the thermometer reqisters 246*-2467*.<br>Immediately remove the pan from the heat.<br>Stir in vanilla.<br>Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.<br>Tip the baking dish back and forth to distribute the caramel evenly.<br>Sprinkle the macadamia nuts evenly over the caramel.<br>Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.<br>For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.<br>In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute.<br>Stir well.<br>Continue microwaving on 50% power, stirring at 30 second intervals.<br>Stop microwaving before the chocolates completely melt and let the residual heat finish the job.<br>Slowly add the cream mixture into the chocolate mixture until well blended and smooth.<br>Stir in the vanilla.<br>Spread the glaze evenly over the cooled caramel.<br>Let stand until complete cooled.<br>Refrigerate the shortbread until chilled.<br>Using the overhanging foil as ahandles, transfer the shortbread to a cutting board.<br>Carefully peel off and discard the foil.<br>Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.<br>Store in an airtight container in a cool place for up to 1 week,.","url":"https://recipe.bluelayer.org/recipe/28977/chocolate-glazed-macadamia-caramel-shortbread-bars"},{"id":"28959","title":"Pineapple-Orange Ice Cube Tray Pops","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>orange juice, raw","directions":"In a pitcher, add both juices and stir well.<br>Fill each ice cube trays full.<br>Freeze for 1 hour.<br>Remove and add a pop stick in the center of each ice cube pop (they will slip right in when just partially frozen).<br>Place back in the freezer, preferably overnight.<br>When ready to serve, remove tray, lightly twist (to loosen cubes) and serve.<br>You will not see young ones with juice running down their arms from melting regular-sized freezer homemade pops.<br>They are easy to handle and are great to cool you down!<br>Easy and nutritious.<br>Some other combinations I like are cherry-lime pops, orange and cream, and chocolate Yoo Hoo pops.<br>Have fun with them.<br>We sure do!","url":"https://recipe.bluelayer.org/recipe/28959/pineapple-orange-ice-cube-tray-pops"},{"id":"28947","title":"Chocolate Almond Toffee","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Melt margarine in a heavy 2-quart pan.<br>Add sugar, syrup and water.<br>Cook, stirring often, to hard crack stage, 300 degrees (watch carefully after 280 degrees).<br>Quickly stir in coarsely chopped almonds.<br>Spread mixture in well greased 13x9x2 pan.<br>Allow toffee to harden for about 5 minutes.<br>Place chocolate evenly over toffee.<br>After chocolate melts, spread evenly over toffee.<br>Sprinkle finely chopped almonds on top of chocolate.<br>DO NOT refrigerate.<br>Cool at room temperature.<br>Chop into pieces with knife and enjoy!<br>Note - It is important that you do not refrigerate before breaking into small pieces because the toffee will separate from the chocolate (i'm speaking from experience!<br>).","url":"https://recipe.bluelayer.org/recipe/28947/chocolate-almond-toffee"},{"id":"28936","title":"Dairy Free Hot Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>candies, marshmallows","directions":"Combine all ingredients in a medium-sized saucepan and heat just until it reaches a boil.<br>Remove from heat and whisk until smooth.<br>Pour into coffee mugs and serve with marshmallows.","url":"https://recipe.bluelayer.org/recipe/28936/dairy-free-hot-chocolate"},{"id":"28932","title":"Double Chocolate Sand Cookies in a Jar","ingredients":"sugars, granulated<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;In a 1 quart or 1 liter jar, layer the ingredients inthe order given.<br>Lightly pack down the jar after each addition.<br>Attach a card with the following instructions: 2 Preheat oven to 350 degrees F (175 degrees C).<br>Grease a cookie sheet.<br>Empty the entire contents of the jar into a medium bowl.<br>Add 1 large egg and 1/4 cup of margarine melted; mix well.<br>Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven.<br>Makes about 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/28932/double-chocolate-sand-cookies-in-a-jar"},{"id":"28899","title":"Clusters!","ingredients":"nuts, walnuts, english<br>candies, marshmallows<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover a baking sheet in wax paper.<br>Melt chocolate in saucepan, microwave, or melting pot until fully melted.<br>In a seperate bowl mix remainder of ingredients.<br>add melted chocolate and cover all ingredients in chocolate.<br>Using tablespoon drop a spoonful of the mixture onto baking sheet allow a little space inbetween.<br>Refridgerate until hard (1 1/2 to hours).","url":"https://recipe.bluelayer.org/recipe/28899/clusters"},{"id":"28898","title":"Dark Sunset (Adult Beverage)","ingredients":"chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Layer in order.","url":"https://recipe.bluelayer.org/recipe/28898/dark-sunset-adult-beverage"},{"id":"28897","title":"Mint Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate<br>candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13x9-inch baking pan with parment paper.<br>Melt white chocolate over low heat, and stir in 1/3 cup crushed candy canes.<br>Pour mixture into lined pan, spreading it to within half an inch of the edges.<br>Melt semisweet chocolate chips and drizzle over white chocolate mixture.<br>Sprinkle on remaining candy cane pieces.<br>Place in fridge til firm; break into pieces.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/28897/mint-chocolate-bark"},{"id":"28895","title":"Coconut Krispy Chocolate Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table","directions":"In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds.<br>Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).<br>Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.<br>Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.<br>Allow to set at room temperature for 1 hour or until solid.<br>I prefer refrigerating for about 30 minutes for faster, easier setting.","url":"https://recipe.bluelayer.org/recipe/28895/coconut-krispy-chocolate-clusters"},{"id":"28892","title":"Black Forest Fudge","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>cherries, sweet, raw<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>butter, without salt<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 5 x 3-inch loaf pan with foil.<br>Place first 4 ingredients in medium metal bowl.<br>Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.<br>Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.<br>Add dried cherries.<br>Attach candy thermometer to side of pan.<br>Increase heat to medium-high.<br>Boil until thermometer registers 230F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.<br>Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).<br>Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.<br>Transfer fudge to prepared pan; smooth top.<br>Sprinkle with chocolate chips.<br>Chill until firm, about 3 hours.<br>Lift fudge from pan, using foil as aid.<br>Fold down foil.<br>Trim edges of fudge.<br>Cut fudge into 24 pieces.<br>(Can be made 2 weeks ahead.<br>Refrigerate in airtight container.)<br>Let stand 30 minutes at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/28892/black-forest-fudge"},{"id":"28891","title":"Sherbet Watermelon","ingredients":"sherbet, orange<br>pineapple, raw, all varieties<br>sherbet, orange<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 1 1/2 quart rounded metal bowl with plastic wrap.<br>Press a thin layer of lime sherbet against the bottom and sides of bowl.<br>Freeze, uncovered, until firm.<br>Spread a thin layer of the pineapple sherbet evenly over the layer of lime sherbet.<br>Freeze until firm, as above.<br>Pack raspberry sherbet into the center of the sherbet-lined bowl.<br>Smooth the top to resemble a cut watermelon.<br>Cover and freeze until firm, about 8 hours.<br>Just before serveing, remove bowl from the freezer and uncover.<br>Invert onto a serving plate.<br>Remove bowl and plastic wrap.<br>Cut the sherbet into wedges; press a few chocolate chips inot the raspberry sherbet section of each wedge to resemble watermelon seeds.","url":"https://recipe.bluelayer.org/recipe/28891/sherbet-watermelon"},{"id":"28886","title":"Jo's Brownie Mix in a Jar","ingredients":"salt, table<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Mix the salt with the flour, then layer ingredients in a 1 quart \"wide mouth\" canning jar.<br>Press each layer firmly in place before adding the next.<br>NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder.<br>Instructions to attach to jar: Jo's Brownie Mix in a Jar 1.<br>Empty jar of brownie mix into a large mixing bowl.<br>Use your hands to thoroughly blend mix.<br>Add 2/3 cup vegetable oil, 1 teaspoon vanilla extract, 3 slightly beaten eggs.<br>Mix until completely blended.<br>Spread batter into a sprayed 9x9 inch baking pan.<br>Bake at 350 degrees F (175 degrees C) for 30 minutes.<br>Cool completely in pan.<br>Cut into 2 inch squares.<br>Makes 1 1/2 dozen Brownies","url":"https://recipe.bluelayer.org/recipe/28886/jos-brownie-mix-in-a-jar"},{"id":"28870","title":"Bittersweet Chocolate Sorbet","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, granulated","directions":"Combine ingredients in a small saucepan.<br>Bring to a boil.<br>Lower heat and barely simmer for 5 minutes, stirring constantly.<br>Strain through a sieve lined with cheesecloth.<br>Refrigerate until chilled.<br>Stir the mixture until smooth.<br>Pour into a sorbet machine and proceed as directed.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/28870/bittersweet-chocolate-sorbet"},{"id":"28866","title":"Ghirardelli Sinful Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"In a small saucepan, bring the cream to a simmer.<br>Remove from the heat and stir in the chocolate and butter.<br>In a medium sized skillet, bring 1/2 inch of water to a slow simmer.<br>Set the saucepan in the skillet over low heat.<br>Stir mixture just until chocolate has completely melted.<br>Remove from heat.<br>Pour the chocolate mixture into a shallow bowl.<br>Cool, cover and refrigerate until firm, at least 2 hours.<br>Pour the cocoa into a pie plate.<br>Line an airtight container with waxed paper.<br>Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball.<br>Drop the ball into the cocoa.<br>Repeat with the remaining truffle mixture.<br>Gently shake the pie plate to coat truffles evenly.<br>Transfer truffles to the prepared container, separating layers with additional waxed paper.<br>Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/28866/ghirardelli-sinful-chocolate-truffles"},{"id":"28855","title":"Dave's Peanut Butter Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"place the first 4 ingredients in a large mug and stir.<br>add the hot water to fill the cup<br>stir till melted and well blended.<br>enjoy.","url":"https://recipe.bluelayer.org/recipe/28855/daves-peanut-butter-hot-chocolate"},{"id":"28848","title":"Vickys Chocolate Fudge Brownies, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened<br>vinegar, cider<br>water, bottled, generic<br>oil, olive, salad or cooking<br>avocados, raw, all commercial varieties<br>spartan, real semi-sweet chocolate baking chips,","directions":"My puree of preference is the avocado.<br>The others will impart flavour to the finished brownies while the avocado doesn't<br>Preheat oven to gas 4 / 180C / 350F<br>Combine all dry ingredients seperately from all wet, then pour wet into dry, add choc chips and mix well<br>Grease and flour or line an 11 x 7 tray and pour the mixture in, spreading evenly<br>Bake for 20-25 mins until a skewer inserted near the edge cones out almost dry.<br>Don't overcook or the brownies won't be gooey<br>Cool and slice.<br>Serve as a treat, or warm with ice cream or custard as a pudding.<br>If you're in an even chocolat-ier mood, dip them halfway in melted chocolate for a double choc brownie!","url":"https://recipe.bluelayer.org/recipe/28848/vickys-chocolate-fudge-brownies-dairy-egg-soy-free"},{"id":"28845","title":"Nut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>ice creams, vanilla<br>peanut butter, smooth style, without salt<br>honey<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350F.<br>LIghtly grease 9-inch springform pan.<br>Blend chocolate crumbs, sugar and melted butter in medium bowl.<br>Press onto bottom and up sides of prepared pan.<br>Bake 5 minutes.<br>Cool.<br>Mix ice cream, peanut butter, honey, and cashews in large bowl.<br>Spoon into prepared crust.<br>Freeze at least 2 days.<br>Place pie in shallow pan of hot water 10 seconds.<br>Remove pie from pan.<br>Top each serving with sauce and whipped cream.","url":"https://recipe.bluelayer.org/recipe/28845/nut-butter-pie"},{"id":"28829","title":"Backpack Snack Recipe","ingredients":"apricots, dried, sulfured, uncooked<br>cereals ready-to-eat, granola, homemade<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>dates, deglet noor","directions":"(Get an adult to help with this step) - Measure dry apricots and place on cutting board.<br>Chop into small pcs using utility knife.<br>Place in large container with cover.<br>Measure remaining ingredients into container.<br>Stir together with large spoon.<br>Cover and store at room temperature.<br>Add in or possibly substitue any of the following ingredients:<br>*Pecan or possibly walnut pcs or possibly whole almonds<br>*Unsalted shelled sunflower seeds<br>*Chocolate, butterscotch, peanut butter, or possibly vanilla chips<br>*Dry banana slices<br>*Goldfish or possibly oyster crackers<br>*Minced dry peaches, apples, figs, or possibly pineapple<br>*Crisp cereal squares<br>*Crisp shoestring potatoes<br>*Chow mein noodles<br>*Popped popcorn<br>*Miniature marshmallows","url":"https://recipe.bluelayer.org/recipe/28829/backpack-snack-recipe"},{"id":"28815","title":"Chocolate Coconut Frozen Pops","ingredients":"yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In small bowl, whisk together yogurt, milk, chocolate sauce and coconut until well blended.<br>Divide among mold.<br>Seal and freeze until solid.","url":"https://recipe.bluelayer.org/recipe/28815/chocolate-coconut-frozen-pops"},{"id":"28798","title":"Never Failed Eggless Chocolate Cake","ingredients":"butter, without salt<br>vinegar, distilled<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"Melt butter, remove from heat and add vinegar, water and essence.<br>Sift dry ingredients together.<br>Add to melted butter mixture and whisk slightly until smooth.<br>Spoon cake mixture into a greased and lined 23 cm springform cake tin.<br>Bake in a preheated oven at 180 C for 50 - 60 minutes.<br>Leave in tin a few minutes before turning out on cooling rack.<br>Icing: Heat butter and milk.<br>Remove from heat and add essence, cocoa and icing sugar.<br>Whisk until smooth and pour over cooled cake.","url":"https://recipe.bluelayer.org/recipe/28798/never-failed-eggless-chocolate-cake"},{"id":"28796","title":"Rich N' Creamy Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In 3 quart saucepan melt chocolate chips over low heat, stirring constantly.<br>Stir in sugar, water and salt.<br>Cook over med.<br>heat, stirring constantly with wire whisk, until mixture comes to a full boil (4 to 5 min)<br>Boil, stirring constantly, 2 minute<br>Stir in milk and whipping cream.<br>Continue cooking over med.<br>heat, stirring occasionally, until heated through (12 to 15 min).<br>DO NOT BOIL.<br>Add vanilla.<br>B.<br>eat with wire whisk or rotary beater until frothy.<br>Pour into mugs.","url":"https://recipe.bluelayer.org/recipe/28796/rich-n-creamy-hot-chocolate"},{"id":"28793","title":"Easy Bake Oven Chocolate Cake","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>shortening, vegetable, household, composite<br>water, bottled, generic","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.<br>Stir with a wire whisk until blended.<br>With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.<br>Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.<br>Seal containers.<br>Label with date and contents.<br>Store in a cool dry place.<br>Use within 12 weeks.<br>To Use:.<br>1 package cake mix.<br>4 teaspoons water.<br>Mix together and stir with a fork or spoon until blended and smooth.<br>Pour mixture into greased and floured 4 inch round miniature baking pan.<br>Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.<br>Remove from oven and cool in pan on a rack for 5 minutes.<br>Invert onto a small plate and remove pan.<br>When cool frost.","url":"https://recipe.bluelayer.org/recipe/28793/easy-bake-oven-chocolate-cake"},{"id":"28790","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Position an oven rack in the middle of the oven.<br>Preheat the oven to 425F.<br>Line a baking sheet with parchment paper.<br>Combine the flour, baking powder, salt, and 2 teaspoons sugar in a large bowl and stir well.<br>Add the chocolate chips and toss to combine.<br>Add 3/4 cup of the cream and stir well, using a large spatula or your hands.<br>Add more cream, a teaspoon at a time, until a soft, manageable dough forms.<br>You may not need to use the entire cup of cream.<br>Turn out the dough onto a lightly floured work surface.<br>Knead the dough very briefly, about 30 seconds, just until it sticks together.<br>There should be as little handling as possible.<br>Gently form the dough into a ball and lightly dust it with a little flour.<br>Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.<br>Cut the dough into desired shapes.<br>Gather up the scraps, reroll them, and cut out more scones until the dough is used up.<br>Pat the scones lightly to smooth the tops.<br>Place the scones about 2 inches apart on the prepared baking sheet.<br>Using a small pastry brush, brush the tops of the scones with cream and sprinkle with the extra sugar.<br>Bake the scones for 15 to 18 minutes, or until the tops spring back when pressed lightly and the bottoms are golden brown.<br>Remove the scones from the oven and cool on the baking sheet for 5 minutes.<br>Transfer the scones to a wire rack to cool for at least 5 minutes before serving.<br>Substitute chopped dried apricots or raisins for the chocolate chips.","url":"https://recipe.bluelayer.org/recipe/28790/chocolate-chip-scones"},{"id":"28784","title":"Chex School Fuel","ingredients":"sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover baking sheet with waxed paper; set aside.<br>Combine brown sugar, butter and corn syrup in bowl.<br>Microwave 1-2 minutes, stirring after 1 minute, until melted and smooth.<br>Stir in baking soda until dissolved.<br>Stir in cereals.<br>Continue microwaving 3 minutes, stirring every minute.<br>Spread onto prepared baking sheet.<br>Cool 10 minutes; break into bite-sized pieces.<br>Microwave chocolate chips in bowl 1-2 minutes, stirring every 30 seconds, or until chocolate can be stirred smooth.<br>Drizzle melted chocolate over cereal mixture.<br>Refrigerate 3 minutes or until chocolate is set.<br>Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/28784/chex-school-fuel"},{"id":"28770","title":"Vegan Chocolate Cupcakes","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>vinegar, cider<br>sugars, granulated<br>oil, canola<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Review recipe and gather ingredients.<br>Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.<br>Combine the nondairy milk and apple cider in a large bowl until foamy.<br>Set aside.<br>In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt).<br>Set aside.<br>Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).<br>In several batches, add the dry mixture to the wet mixture and mix very well.<br>Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.<br>Bake for about 18 minutes, until cake springs back to touch.<br>Cool completely on a cake rack before frosting.","url":"https://recipe.bluelayer.org/recipe/28770/vegan-chocolate-cupcakes"},{"id":"28769","title":"Bittersweet Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>vanilla extract","directions":"Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.<br>Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.<br>Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.<br>Serve warm.<br>NOTE: To reheat, cover it and microwave for 1 minute.<br>Remove from the microwave and stir until completely melted.","url":"https://recipe.bluelayer.org/recipe/28769/bittersweet-chocolate-sauce"},{"id":"28759","title":"Butterscotch Chocolate Freeze Recipe","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Ice // blended // frzn","url":"https://recipe.bluelayer.org/recipe/28759/butterscotch-chocolate-freeze-recipe"},{"id":"28746","title":"Magnolia Bakery Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>vanilla extract<br>sugars, powdered","directions":"In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy.<br>Add the milk carefully and beat until smooth.<br>Add the melted chocolate and beat well for 2 minutes.<br>Add the vanilla and beat for 3 minutes.<br>Gradually add in the sugar and beat on low speed until creamy and of desired consistency.<br>Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.<br>Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes.<br>Stir occasionally until the chocolate is completely smooth and no pieces remain.<br>Remove from heat and let cool 5-15 minutes or until lukewarm.","url":"https://recipe.bluelayer.org/recipe/28746/magnolia-bakery-chocolate-buttercream"},{"id":"28719","title":"Homemade Almond Roca","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>margarine, regular, 80% fat, composite, stick, without salt<br>butter, without salt<br>sugars, granulated","directions":"Chop chocolate chips, nuts, and coconut together.<br>Spread 1/2 of this mixture on the bottom of a 9x13-inch pan.<br>Set remaining 1/2 of mixture aside.<br>In a large, heavy saucepan, combine margarine, butter, and sugar.<br>Cook over medium heat, stirring constantly, until candy reaches 310 degrees Fahrenheit (hard crack stage).<br>Remove from heat, and immediately pour over nut&amp; chocolate mixture in pan.<br>Take the reserved 1/2 of nut&amp; chocolate mixture and sprinkle evenly over hot candy.<br>Place in refrigerator for a few hours until cool and hard.<br>Remove, then cut into pieces.<br>Note: the success of this recipe depends in large part on the quality of the margarine.<br>If it does not work out, try again with another brand of margarine.","url":"https://recipe.bluelayer.org/recipe/28719/homemade-almond-roca"},{"id":"28718","title":"Amazing Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Melt marshmallows &amp; chocolate: Combine marshmallows,milk &amp; chocolate in medium saucepan over low heat, whisking constantly, until marshmallows and chocolate are melted.<br>Pour into medium bowl - set bowl over larger bowl of ice water.<br>Let stand, whisking often, until mixture is cool and thickened, 15 to 20 minutes.<br>Using electric mixer, beat vanilla &amp; cream in bowl until cream just holds stiff peaks.<br>Fold chocolate mixture into whipped cream, leaving a few streaks.<br>Spoon into dessert cups or goblets and refrigerate for at least 6 hours or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/28718/amazing-mousse"},{"id":"28717","title":"Chocolate Marshmallow Slices","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, walnuts, english","directions":"Combine butter and chocolate chips in a large bowl and microwave 30 seconds at a time, stirring vigorously after each interval, just until the chocolate is completely melted.<br>Be careful not to scorch the chocolate by microwaving it too long, or you will have to throw it out and start over (voice of experience speaking here).<br>Stir in the nuts until well distributed, and then stir in the marshmallows.<br>Lay out waxed paper sheets about 12\" long, and spoon chocolate mixture down the long side about 2\" from the edge.<br>Roll wax paper over chocolate mixture and form a log, pinching the sheets together and pulling toward you a bit to eliminate air bubbles in your logs.<br>Place logs on a cookie sheet, and refrigerate until solid.<br>Remove logs from refrigerator, remove wax paper and place on a cutting board.<br>Slice into 1/2\" slices and store in an airtight container in a cool place, or refrigerate.<br>(Note: Prep time does not include refrigeration time).","url":"https://recipe.bluelayer.org/recipe/28717/chocolate-marshmallow-slices"},{"id":"28706","title":"Coconut Chocolate Bites","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.<br>Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula.<br>Chill, uncovered, 5 minutes.<br>Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth.<br>Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.<br>Lift confection onto a cutting board using overhang and halve confection with a sharp knife.<br>Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper.<br>Cut rectangle into 32 (1-inch) squares.<br>Arrange paper cups (if using) on a platter and fill with candies.<br>Chill, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/28706/coconut-chocolate-bites"},{"id":"28702","title":"Plastic Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Melt chocolate in a double boiler, in a metal bowl over (not in) a pot of boiling water, or carefully in the microwave.<br>Remove from heat and stir in the corn syrup until very well blended.<br>Pour onto a big sheet of plastic wrap and wrap tightly.<br>Allow to come to room temperature before using.<br>This is important.<br>It may take overnight.<br>Use cocoa powder to prevent sticking while you work with it.","url":"https://recipe.bluelayer.org/recipe/28702/plastic-chocolate"},{"id":"28683","title":"Butter Pecan Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Combine flour, sugar and butter for crust and mix well.<br>Pat firmly into 13 x 9 pan and sprinkle pecans on top.<br>For caramel layer, in a heavy saucepan over medium heat, cook butter and sugar, stirring constantly.<br>Boil for 1 minute, then pour evenly over crust.<br>Bake for 25 minutes or until layer is bubbly.<br>Remove from oven and immediately sprinkle chocolate chips over top.<br>Allow to melt for about 2 minutes, then stir for marble effect.<br>Cool completely for several hours before cutting.","url":"https://recipe.bluelayer.org/recipe/28683/butter-pecan-turtle-bars"},{"id":"28681","title":"Lacy Oatmeal Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.<br>Line cookie sheet with buttered foil.<br>Mix flour and oats together in a medium bowl.<br>In a large bowl, mix together butter, sugar and corn syrup.<br>Add milk to the butter mixture and mix well.<br>Stir in the flour mixture and mix well.<br>Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.<br>Press each cookie slightly with the back of a fork or spoon.<br>Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.<br>Immediately transfer the foil and cookies to a wire rack.<br>Peel cookies off foil after they've cooled.<br>Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.<br>Top each with the bottom side of the remaining cookies.","url":"https://recipe.bluelayer.org/recipe/28681/lacy-oatmeal-sandwich-cookies"},{"id":"28678","title":"Creamy Snowballs","ingredients":"cheese, parmesan, hard<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>candies, marshmallows<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a mixing bowl, beat cream cheese and confectioners' sugar.<br>Beat in the chocolate, milk and vanilla until smooth.<br>Fold in marshmallows; mix well.<br>Cover and refrigerate 30 minutes or until easy to handle.<br>Roll into 1-1/2 inch balls, then roll in coconut.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/28678/creamy-snowballs"},{"id":"28671","title":"Chocolate \"ganache\" Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey","directions":"Melt the chocolate chips and the butter in a small heavy saucepan over low heat, stirring constantly.<br>Stir in the milk and the honey until the mixture is smooth and glossy.<br>Let the chocolate cool to spreading consistency, then pour over the cake.<br>Spread chocolate on top and on the sides of room temperature cake.<br>Chill until set.","url":"https://recipe.bluelayer.org/recipe/28671/chocolate-ganache-glaze"},{"id":"28669","title":"Creamy Milk Chocolate Frosting","ingredients":"cream, fluid, heavy whipping<br>salt, table<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>butter, without salt","directions":"Cut the 8 tablespoons of butter into 8 pieces.<br>Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in small saucepan over medium heat.<br>Put the chocolate in a food processer.<br>With the machine running, gradually add the hot cream mixture through the feed tube.<br>Let process for 1 minute.<br>Stop the machine.<br>Add the powdered sugar and process for about 30 seconds or until combined.<br>With the machine running, add the butter 1 piece at a time.<br>Process until the butter is combined and the mixture is smooth, about 20 seconds longer.<br>Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/28669/creamy-milk-chocolate-frosting"},{"id":"28664","title":"Frozen Mint Chocolate Boccacino","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>water, bottled, generic","directions":"This recipe requires a process called double-strength brewing for maximum flavor.<br>Brew 12 tablespoons of coffee with only 6 cups of filtered water.<br>This will be a very strong brew of coffee that needs to be set aside and chilled in your refrigerator for at least 3 hours.<br>Blend coffee, milk, chocolate syrup and vanilla together in a blender with 2 cups of ice for at least 30 seconds or to desired thickness.<br>Serve in tall glass.<br>Top with whipped cream and a single mint leaf.","url":"https://recipe.bluelayer.org/recipe/28664/frozen-mint-chocolate-boccacino"},{"id":"28662","title":"Spicy Chocolate Almond Butter","ingredients":"nuts, almonds<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>spices, chili powder","directions":"In a food processor combine almonds, almond oil, cocoa powder, and sugar.<br>Blend until smooth.<br>Sprinkle in chili powder and blend to combine.<br>For best flavor, chill for 24 hours prior to serving.<br>Serve with vanilla cookies, or fruit, or crackers, etc.","url":"https://recipe.bluelayer.org/recipe/28662/spicy-chocolate-almond-butter"},{"id":"28656","title":"Chocolate Covered Strawberry Cocktail","ingredients":"chocolate, dark, 70-85% cacao solids<br>leavening agents, baking soda","directions":"Mix and enjoy!","url":"https://recipe.bluelayer.org/recipe/28656/chocolate-covered-strawberry-cocktail"},{"id":"28655","title":"Chocolate-Oat Caramel Chewies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla<br>wheat flour, white, all-purpose, unenriched","directions":"Heat oven 350.<br>Spray 13 X 9 pan with non stick spray<br>Combine oats, 1 1/2 cup flour, Splenda BS, soda, salt in a large bowl.<br>Stir in butter and mix well.<br>Reserve 1 cup oat mixture, press remaining oat mixture onto the bottom of prepared baking pan.<br>Bake 12 15 minutes or till brown.<br>Sprinkle with choc chips and nuts.<br>Mix caramel topping with remaining flour in a small bowl.<br>Drizzle over the nuts to within a 1/4 of edge of pan Sprinkle reserved oat mixture.<br>Return to oven bake 18 22 minutes or till brown.<br>Cool in pan and refrigerate till firm.","url":"https://recipe.bluelayer.org/recipe/28655/chocolate-oat-caramel-chewies"},{"id":"28615","title":"No Worries Chocolate Mousse","ingredients":"candies, marshmallows<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Snip each of the marshmallows in half into a large deep saucepan.Add the butter.<br>Chop the chocolate into smallish piece and add this also.<br>Add the hot water from the kettle and put the pan on the heat, stirring occasionally until everything is smooth and melted.<br>Remove from the heat.<br>Whip the cream with the vanilla extract until thick, then fold into the chocolate mixture until totally absorbed and smooth again.<br>Pour into 6 small ramkins or glasses and cover with cling film.<br>Put into the fridge to set.","url":"https://recipe.bluelayer.org/recipe/28615/no-worries-chocolate-mousse"},{"id":"28605","title":"Speedy Chocolate Drop Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave the chocolate chips and peanut butter on high for 1 minute.<br>Stir and continue to heat at 30 second intervals until completely melted.<br>Stir in peanuts and cereal.<br>Drop onto cookie sheets lined with waxed paper and place in freezer.<br>Freeze for about 1 hour or until firm.<br>Remove from pans and place in plastic storage containers.<br>Keep refrigerated until ready to serve as they do melt quickly.<br>This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.","url":"https://recipe.bluelayer.org/recipe/28605/speedy-chocolate-drop-candy"},{"id":"28602","title":"Healthy Nutella","ingredients":"nuts, hazelnuts or filberts<br>sugars, granulated<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>salt, table","directions":"Spread hazelnuts in a large baking sheet lined with parchment paper.<br>Roast the nuts at 400 degrees F for 10-12 minutes, or until nuts have browned and you can rub the skins off.<br>Remove pan and cover with a towel.<br>Rub the nuts roughly until skins come off.<br>Its okay if some skins dont come off all the way.<br>Dump the nuts and coconut sugar into a food processor.<br>Blend until a smooth rough paste.<br>Add the melted chocolate and oil.<br>Pulse until combined.<br>Add the rest of the ingredients and blend until smooth and creamy or to the consistency that you like.<br>Mixture should be thick but soft.<br>Store covered in the fridge for a thick fudge-like consistency (like pictured, which is perfect for adding to hot crepes, pancakes or waffles so that when it melts it doesnt become runny), or keep at room temperature to add to everything!","url":"https://recipe.bluelayer.org/recipe/28602/healthy-nutella"},{"id":"28578","title":"Easy Christmas Eggnog Fudge (No Thermometer!)","ingredients":"butter, without salt<br>sugars, granulated<br>eggnog<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, almonds<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Line a 9x9-inch pan with aluminum foil; set aside.<br>In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).<br>Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).<br>Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.<br>The mixture will start to turn a brown colour, which is normal.<br>After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.<br>Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.<br>Pour the mixture into the prepared foil-lined pan.<br>Cool at room temperature.<br>Remove from pan lifting up sides of foil.<br>Remove the foil from the fudge; cut in small squares.","url":"https://recipe.bluelayer.org/recipe/28578/easy-christmas-eggnog-fudge-no-thermometer"},{"id":"28574","title":"L-C Chocolate Almond Crust L-C-F","ingredients":"nuts, almonds<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt","directions":"Pour the almond meal, cocoa powder and splenda in a bowl and mix well with a fork.<br>Add 4 Tbs of butter and mix well -- if it seems too dry, add another 1-2 Tbs and mix.<br>Press it into the bottom of your pan and bake at 350 degrees F for 10-15 minutes.<br>Let it cool completely before adding in the cheesecake batter.","url":"https://recipe.bluelayer.org/recipe/28574/l-c-chocolate-almond-crust-l-c-f"},{"id":"28572","title":"Microwave Chocolate Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt chocolate in a bowl by heating on 100% stirring every 30 seconds until melted.<br>Melt the butter in another bowl and stir into the melted chocolate together with the sugar and milk.Heat on 100% for 2-3 minutes stirring every minute until the mixture is thick and glossy.<br>Put into a greased rectangular 20cm X 15cm dish and chill until well set before cutting into pieces.","url":"https://recipe.bluelayer.org/recipe/28572/microwave-chocolate-fudge"},{"id":"28556","title":"Pioneer Potato Candy","ingredients":"candies, semisweet chocolate<br>potatoes, raw, skin<br>salt, table<br>vanilla extract<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.<br>In a mixing bowl, combine the potato, salt and vanilla.<br>Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time.<br>Mixture will liquefy when first sugar is added then gradually begin to thicken.<br>When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.<br>After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.<br>Shape in small 1/2 inch balls.<br>Dip balls in melted chocolate then roll in peanuts or coconut.","url":"https://recipe.bluelayer.org/recipe/28556/pioneer-potato-candy"},{"id":"28551","title":"Crazy Mixed Up Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease and flour an 8 inch square pan.<br>Combine the flour, brown sugar, cocoa powder, baking soda and salt in prepared pan.<br>Mix well with a fork.<br>Make three \"wells\" in the dry ingredients.<br>Pour oil in the first, vinegar in the second, and vanilla in the third.<br>Pour milk over the top and mix all ingredients with a fork until well blended.<br>Pour chocolate chips over the top.<br>Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs.<br>Cool in pan for 15 minutes, then cut and serve directly from the pan.","url":"https://recipe.bluelayer.org/recipe/28551/crazy-mixed-up-cake"},{"id":"28545","title":"Finnish Chocolate Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Bring the milk to a boil.<br>Combine the cocoa and farina with the salt and sugar and stir into the milk.<br>Continue cooking, stirring constantly, until thickened.","url":"https://recipe.bluelayer.org/recipe/28545/finnish-chocolate-pudding"},{"id":"28532","title":"(Super Healthy) Chewy Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>seeds, flaxseed<br>oil, olive, salad or cooking<br>honey<br>vanilla extract<br>molasses<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350F.<br>Toast oats for 5 minutes in a dry skillet over medium heat.<br>Let cool.<br>In a large bowl, combine dry ingredients (including oats) and whisk together until well combined.<br>In a separate bowl, whisk together wet ingredients until well blended.<br>Add wet mixture to dry ingredients and blend gently until well moistened.<br>Add any of the suggested additions now (see Step 8).<br>Mixture should be moist but not too wet.<br>If it seems too dry and crumbly, add a little more applesauce (by the spoonful).<br>Line a 9in x 13in pan with parchment paper and press mixture into pan.<br>Bake at 350F for 30 minutes.<br>Cut into bars while warm, but let cool completely before removing from pan.<br>Suggested additions (add up to 2 cups of any of the following): chocolate chips, raisins (soaked in hot water for 10 minutes then drained), unsweetened shredded coconut, sunflower seeds (unsalted), pumpkin seeds (unsalted), dried fruit (like chopped apricots, cranberries), chopped toasted nuts.","url":"https://recipe.bluelayer.org/recipe/28532/super-healthy-chewy-granola-bars"},{"id":"28525","title":"No-Bake Chocolate Peanut Butter Treats","ingredients":"honey<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive<br>nuts, cashew nuts, raw","directions":"Combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them).<br>Combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil.<br>Turn off heat, add chocolate and stir until melted.<br>Add peanut butter, stir until the mixture is smooth.<br>Add the chopped nuts, stir to coat them with the sticky mixture.<br>Drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (Work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable).<br>Chill until set.","url":"https://recipe.bluelayer.org/recipe/28525/no-bake-chocolate-peanut-butter-treats"},{"id":"28517","title":"Chocolate Chip Butter Bites","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Cream butter and sugar.<br>Blend in salt and vanilla.<br>Add the flour, 1/4 cup at a time, until batter is light.<br>Stir in chips by hand.<br>Spoon out batter by1/2 teaspoon measure.<br>Cool into marble-shaped balls and arrange 1\" apart on ungreased cookie sheet.<br>Bake 12-15 minutes or until cookies are fairly browned.","url":"https://recipe.bluelayer.org/recipe/28517/chocolate-chip-butter-bites"},{"id":"28510","title":"Deliciously Simple Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground","directions":"Heat the milk to scalding in a saucepan or in the microwave.<br>Add the chocolate chips and cinnamon (if using) and stir until its melted into the milk.<br>Enjoy.<br>Variations: To make it more indulgent, top with whipped cream.<br>To add a kick, add a shot of rum, vodka or your favorite liqueur.","url":"https://recipe.bluelayer.org/recipe/28510/deliciously-simple-hot-chocolate"},{"id":"28498","title":"DIY RAW CHOCOLATE...","ingredients":"butter, without salt<br>chocolate, dark, 70-85% cacao solids<br>syrup, maple, canadian<br>vanilla extract","directions":"You will need 3-4 silicone ice cube trays or any molds of your choice.<br>on the stove gently melt coconut oil, maple syrup, until only just warmed through.<br>With a sifter, slowly add cacao powder and stir well until smooth.<br>Stir in vanilla extract.<br>Additionaly, you can place ingredients into a food processor and blitz until combined.<br>Optional.<br>Place desired amounts of shredded coconut or almonds in the bottom of the ice cube tray.<br>Pour the chocolate mixture into the tray.<br>1/2 fill the trays.<br>Place in freezer for quick set, or in the fridge overnight.<br>Keep in the fridge when not serving.<br>Note: for milk chocolate.<br>Allow the mixture to cool slightly then add 1/2 tablespoon of coconut cream.<br>Stir well.","url":"https://recipe.bluelayer.org/recipe/28498/diy-raw-chocolate"},{"id":"28489","title":"Chocolate-Hazelnut Spread (Nutella)","ingredients":"nuts, hazelnuts or filberts<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Preheat oven to 400 degrees F.<br>Place hazelnuts in a single layer on a shallow baking pan.<br>Toast until the skins are almost black, about 15 minutes.<br>Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.<br>Discard skins.<br>Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.<br>Set the hazelnuts aside.<br>Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.<br>Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.<br>Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.<br>Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.","url":"https://recipe.bluelayer.org/recipe/28489/chocolate-hazelnut-spread-nutella"},{"id":"28476","title":"Homemade Chocolate Liqueur","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Melt the chocolate in a small pot over low heat.<br>Set aside.<br>Whip the cream with vanilla sugar and pour in a large pot.<br>Add the condensed milk and chocolate to the cream.<br>Mix the ingredients.<br>Pour the vodka in this sweet mixture and blend all until smooth.<br>Pour into a 1-liter glass bottle and put in the fridge for 30 minutes.<br>Serve with ice.","url":"https://recipe.bluelayer.org/recipe/28476/homemade-chocolate-liqueur"},{"id":"28468","title":"Light Fudge Brownie Sundae","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>sugars, brown<br>water, bottled, generic<br>yogurt, greek, plain, nonfat","directions":"Preheat oven to 350F (180C).<br>Spray 8x8 inch pan with cooking spray.<br>Combine flour, baking powder, and salt with 1/4 cup of the cocoa.<br>Blend in apple sauce, vanilla and milk.<br>Spoon batter into pan.<br>Combine brown sugar, 1/4 cup cocoa and hot water.<br>Stir to blend.<br>Pour over batter in pan.<br>Bake for 40 minutes.<br>Remove cake and cool in pan.<br>Serve with a scoop of lowfat frozen yogurt and spoon chocolate suace that has formed on the bottom over the brownie as a topping.","url":"https://recipe.bluelayer.org/recipe/28468/light-fudge-brownie-sundae"},{"id":"28466","title":"White Chocolate Bark With Pistachios and Dried Cranberries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>cranberries, dried, sweetened","directions":"Place the white chocolate in a microwave-proof glass bowl, uncovered, &amp; melt it in that appliance on 50% power, starting with 1 minute, then stirring &amp; adding 20- to 30-second increments until completely melted.<br>BE SURE TO WATCH IT CAREFULLY ~ Once it is totally melted, proceed.<br>Add nuts &amp; berries, stirring to combine, then spread this mixture to the thickness desired on a parchment-lined baking tray.<br>Refrigerate 5 to 10 minutes, then remove the tray &amp; let it set in a cool place.<br>When completely cooled, cut or break into pieces &amp; store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/28466/white-chocolate-bark-with-pistachios-and-dried-cranberries"},{"id":"28464","title":"Chocolate Sweetheart Cakes for Two","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract","directions":"Heat oven to 350F (180C).<br>Grease and flour an 8 inch square baking pan.<br>In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.<br>Add water, oil, vinegar and vanilla; beat with a whisk until smooth.<br>Pour batter into prepared pan.<br>Bake in a 350-degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean.<br>Cool 10 minutes; remove from pan to wire rack.<br>Cool completely.<br>Transfer to cutting board.<br>Using 3 1/4 inch heart-shaped cookie cutter, cut cake into four pieces.<br>Spread chocolate frosting on top of two pieces.<br>Place remaining two hearts on top.<br>Garnish with decorator icing.","url":"https://recipe.bluelayer.org/recipe/28464/chocolate-sweetheart-cakes-for-two"},{"id":"28444","title":"Barefoot Contessa's Shortbread Hearts - Ina Garten","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Preheat the oven to 350F.<br>In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the Sugar until they are just combined.<br>Add the Vanilla.<br>In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.<br>Mix on low speed until the dough starts to come together.<br>Dump onto a surface dusted with flour and shape into a flat disk.<br>Wrap in plastic and chill for 30 minutes.<br>Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!<br>).<br>Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).<br>Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.<br>Allow to cool to room temperature.<br>Leave plain or dip in or paint with melted chocolate or Royal Icing.<br>A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.<br>I cut out the cookies days ahead and bake them the day I serve them.<br>For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!","url":"https://recipe.bluelayer.org/recipe/28444/barefoot-contessas-shortbread-hearts-ina-garten"},{"id":"28441","title":"Chocolate Marshmallow Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>candies, marshmallows<br>vanilla extract","directions":"In a medium pan over medium-low heat, melt chocolate and cream together, stirring very regularly and continuing until smooth.<br>Take care to not let it scorch, and turn heat down if it gets too hot.<br>Remove from heat, add marshmallows, and stir until melted and smooth.<br>Stir in vanilla.<br>Transfer to a fondue pot and use as a dip with fresh strawberries, pineapple, and bananas, or whatever fruit strikes your fancy.<br>Marshmallows (especially homemade marshmallows) and bites of pound cake are wonderful, too.","url":"https://recipe.bluelayer.org/recipe/28441/chocolate-marshmallow-fondue"},{"id":"28435","title":"Peanut Butter Balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix Rice Krispies, sugar, peanut butter and butter thoroughly, and roll into small balls.<br>Place balls on bread pan covered with wax paper and put in the freezer until firm.<br>Melt chocolate or candy coats in a double boiler on low heat.<br>Dip balls in candy melts and place on a bread sheet covered with wax paper.<br>Set back in the freezer until they harden.","url":"https://recipe.bluelayer.org/recipe/28435/peanut-butter-balls"},{"id":"28423","title":"Granola Bars With Almonds, Chocolate and Dried Cherries","ingredients":"oats<br>wheat germ, crude<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>milk, canned, condensed, sweetened","directions":"Adjust oven rack to lower-middle position and preheat oven to 325 degrees.<br>Grease a 9-square-inch baking pan with vegetable cooking spray.<br>For bars easy removal, line pan bottom up the two sides with a 9- by 18-inch strip of heavy-duty foil.<br>Grease foil with vegetable cooking spray.<br>Mix all ingredients in a medium bowl.<br>Turn into prepared pan and pat down until firmly packed.<br>Bake until golden brown about 30 minutes.<br>Cool to room temperature and put pan in freezer.<br>When firm, use foil handles to remove bars from pan.<br>Remove foil and use a long, sharp knife to cut bar into 16 1- by 4-inch bars.<br>Can be stored in an airtight container up to 1 week or frozen.","url":"https://recipe.bluelayer.org/recipe/28423/granola-bars-with-almonds-chocolate-and-dried-cherries"},{"id":"28416","title":"Old-Fashioned Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>sugars, brown<br>water, bottled, generic<br>jams and preserves, apricot","directions":"Heat oven to 350 degrees F.<br>In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.<br>Spread into greased 8 inch square baking pan.<br>In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.<br>Bake for 45 to 50 minutes or until pudding bubbles around edges.<br>Remove from oven; let stand 20 minutes.<br>OPTIONAL SERVING METHOD:.<br>Meanwhile, in small bowl stir jam until smooth.<br>Drizzle each serving of warm pudding with jam.","url":"https://recipe.bluelayer.org/recipe/28416/old-fashioned-chocolate-pudding-cake"},{"id":"28415","title":"Fudge Babies","ingredients":"nuts, walnuts, english<br>dates, deglet noor<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.<br>Roll into cutey-pie little balls.<br>(Use plastic wrap if you need to.<br>).<br>I rolled these into balls, but if you want true brownies, simply shape the dough into bars instead.<br>**Update*** Version 2:.<br>Hot Cocoa Fudge Babies!<br>30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.<br>Blend.<br>Even fudgier than the original!<br>:).<br>(Add mint and cacao nibs and youre getting into Wild Bar territory.<br>And if you leave out the cocoa, you have a homemade Cashew Cookie Larabar!<br>).<br>* Add shaved coconut, mini chips, nuts, or raisins to the mix.<br>* Moisten truffles, then roll in cocoa powder, sugar, coconut, crushed nuts, etc.<br>* Add oils or extracts, such as mint or coconut.<br>* Sprinkle in some ground coffee for a java jolt.<br>* Extreme Chocoholic Version: Melt some chocolate and add it to the mix when you add the vanilla and cocoa.","url":"https://recipe.bluelayer.org/recipe/28415/fudge-babies"},{"id":"28409","title":"Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>raspberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, powdered<br>lemon juice, raw<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350 F.<br>Combine flours, sugar and baking powder in the bowl of a stand mixer.<br>Mix on low to combine.<br>Cut your butter into thin slices and add it to mixer.<br>Blend on low speed with the paddle attachment.<br>Continue to add all the butter until the mixture resembles small pebbles.<br>(Alternately you can cut it in as you would any pastry crust, with a couple of knives or a pastry cutter).<br>Add in your raspberries and give it a really quick stir.<br>Then add in the milk and vanilla.<br>Mix ONLY until just barely combined.<br>Split your dough in half.<br>On a lightly floured work surface, lightly knead one of the sections until it just comes together in a ball.<br>It will still be very crumbly.<br>Roll it out to about 3/4 of an inch thick and then cut it into 8 wedges.<br>Place scones on a baking sheet (greased, with parchment paper, or a silicone mat).<br>Do the same with the other half of the dough.<br>(Or you can make 8 large scones by rolling all of the dough out in just one pieceinstead of splitting it into 2 sections).<br>At this point I like to put them in the freezer for about 10 minutes or more.<br>Or you can just put them out on the deck because you know, its -35 degrees Celcius here today.<br>You can skip the freezing step if you want but it really helps give them that nice fluffy pastry texture.<br>Bake at 350 F for about 20 minutes or until golden brown.<br>Let them cool almost all the way before icing.<br>For plain white icing:<br>Stir all of the icing ingredients together, adding more water if its too thick, or more icing sugar if its too thin.<br>Spread or drizzle onto cooled scones.<br>For chocolate topping:<br>Melt the chocolate and cream together in the microwave.<br>I did it for 30 second intervals at 30% power, stirring between each heating.<br>Continue heating in 30 second intervals until all the chocolate is melted.","url":"https://recipe.bluelayer.org/recipe/28409/raspberry-scones"},{"id":"28403","title":"Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine 1/4 cup cream with chocolate chips in microwave 1 minute or until smooth when stirred with a spoon.<br>Cool.<br>Beat the rest of the cream until stiff peaks form.<br>Fold chocolate mixture in the whipped cream.<br>Chill and serve.","url":"https://recipe.bluelayer.org/recipe/28403/chocolate-mousse"},{"id":"28388","title":"Chocolate Mayonnaise Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>salad dressing, mayonnaise, regular<br>vanilla extract<br>water, bottled, generic","directions":"Blend the two sets of ingredients together whisking well until a smooth batter is created.<br>Pour batter into a greased and floured 9 X 16 or 9 X 18 baking pan.<br>slightly jiggle pan to smooth out batter and to help release any large air bubbles that may be trapped in the batter.<br>Bake at 350 degrees in a preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.<br>NOTE:Low fat Mayonnaise or Salad dressing may be used in this recipe if you wish however it will change the texture of the cake but not the flavor.<br>My Mother has made this recipe using low fat mayo and carob powder.<br>I have not tried this version but she said it was good.","url":"https://recipe.bluelayer.org/recipe/28388/chocolate-mayonnaise-cake"},{"id":"28380","title":"Foolproof Chocolate Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>syrups, corn, light<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.<br>Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.<br>Scrape sides of bowl, then add chocolate (cooled to 85 degrees - 100 degrees F) and pulse until smooth and creamy, 10 to 15 seconds.<br>Frosting can be used immediately or held.<br>The frosting can be made 3 hours in advance.<br>For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/28380/foolproof-chocolate-frosting"},{"id":"28371","title":"Chocolate-ToffeePumpkin Seed Bark Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, pepper, red or cayenne<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.<br>Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.<br>Let cool slightly, then mix with cayenne until well blended; set aside.<br>Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.<br>Remove from heat and mix in 3/4 of the pumpkin seed mixture.<br>Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.<br>Sprinkle remaining pumpkin seed mixture over top.<br>Let set in a cool, dry location.<br>Once bark is hard, break up into shards.","url":"https://recipe.bluelayer.org/recipe/28371/chocolate-toffeepumpkin-seed-bark-recipe"},{"id":"28364","title":"White Chocolate Lollipops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>nuts, cashew nuts, raw","directions":"Place a sheet of non-stick silicone or parchment paper on a sheet pan.<br>Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.<br>(Time it with your watch for accuracy.)<br>Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.<br>Continue to heat and stir in 30-second intervals until the chocolate is just melted.<br>Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>(If you need to heat it a little more, place it in the microwave for another 15 seconds.)<br>Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist.<br>Sprinkle the tops of the lollipops evenly with the cherries and cashews.<br>Set aside to harden.","url":"https://recipe.bluelayer.org/recipe/28364/white-chocolate-lollipops"},{"id":"28360","title":"Sharon's English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>water, bottled, generic<br>nuts, walnuts, english","directions":"Melt butter; add sugar, cinnamon and water.<br>Bring to slow boil and boil 30 minutes, stirring constantly.<br>Test in cold water for brittle test.<br>Pour on cookie sheet and mark as soon as it sets.<br>When chilled, dip each piece and dipping chocolate and ground nuts.","url":"https://recipe.bluelayer.org/recipe/28360/sharons-english-toffee"},{"id":"28359","title":"Beast Mode Vodka","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>candies, white chocolate","directions":"Combine vodka and candies in a jar with a lid or cocktail shaker.<br>Cover and shake until the colored candy coating has dissolved, about 10 seconds.<br>Strain into a resealable bottle.","url":"https://recipe.bluelayer.org/recipe/28359/beast-mode-vodka"},{"id":"28354","title":"Peanut Butter Bears","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt","directions":"Note: I used a miniature bear mold that had 12 spacesI was able to make 10.<br>If you dont have this you can use silicon cups or mini cupcake tins that youve lined with two paper liners each.<br>Pour the dark chocolate and coconut oil into a microwave safe bowl.<br>Microwave in 30 second intervals, stirring after each interval, and continuing until the chocolate has melted.<br>Spray your mold with non-stick spray (I used PAM).<br>Fill 13 of each mold with dark chocolate.<br>Shake the pan so the chocolate sets into all the grooves.<br>Freeze for 5 minutes.<br>Next, spread 1 teaspoon of all natural peanut butter on top of first layer of chocolate.<br>Shake the pan so the peanut butter spreads evenly.<br>Freeze for 10 minutes.<br>Pour in the remaining chocolate to cover the peanut butter.<br>Give the mold a shake so the chocolate sets.<br>Freeze for 20 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/28354/peanut-butter-bears"},{"id":"28344","title":"Chocolate Pie with Coconut Crust","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.<br>To make the crust: In a medium sized bowl combine the butter and 1/3 of the coconut (doesnt have to be totally precise).<br>Once combined, then mix it together with the rest of the shredded coconut.<br>Place the mixture into a greased 9-inch pie pan, and press into the bottom and up the sides of the pan to form the crust.<br>Place a foil ring over edge of the crust to prevent burning, and bake for 10-15 minutes.<br>Then remove the foil and continue to bake the pie until edges begin to turn brown (about 5 minutes).<br>Take the crust out of the oven, and place on wire rack to cool completely.<br>You can turn off the oven at this point.<br>To make the filling, put the chopped chocolate in a heat proof bowl and set it aside.<br>Bring the cream to a boil in a small saucepan.<br>Then remove the pan from the heat and pour it over the chopped chocolate.<br>Let it sit for 10 minutes and then stir the chocolate mixture until smooth.<br>Pour into the crust, smooth the top and refrigerate for at least an hour.<br>(This pie can only last for a day, so be sure to eat it quickly!)<br>Makes 6-8 servings, depending on how you cut the pieces.<br>Adapted from Martha Stewarts Crisp Coconut and Chocolate Pie.","url":"https://recipe.bluelayer.org/recipe/28344/chocolate-pie-with-coconut-crust"},{"id":"28343","title":"All Purpose Truffles Recipe","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"Line a cookie sheet or possibly jelly-roll pan with parchment or possibly foil.<br>To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat.<br>Remove from heat and allow to cold 5 min.<br>Add in cream mix to chocolate and whisk smooth.<br>Cold center about 2 to 3 hrs at room temperature, till it reaches about 80 degrees.<br>Whip the mix using an electric mixer on medium speed fitted with the paddle then spoon mix into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or possibly #806).<br>Pipe 3/4-inch balls onto prepared pan.<br>Refrigeratethe centers for at least an hour.<br>To coat the truffles, heat the chocolate and allow it to cold to 90 degrees.<br>Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.<br>Roll finished truffles in a strainer over waxed paper to remove excess cocoa.<br>Lift truffles from strainer and leave excess cocoa behind.<br>(Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)<br>Storage: Place truffles in a tin or possibly plastic container with a tight-fitting cover and keep at a cold room temperature for up to a week.<br>This recipe yields about 35 to 50 truffles, depending on size.","url":"https://recipe.bluelayer.org/recipe/28343/all-purpose-truffles-recipe"},{"id":"28342","title":"Easy-Bake Oven Children's Chocolate Frosting","ingredients":"sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>shortening, vegetable, household, composite","directions":"In a medium bowl, combine powdered sugar, milk powder ans cocoa powder<br>(sift cocoa if lumpy).<br>With a pastry blender, cut in the shortening.<br>Spoon about 1/3 cup of mixture into each of 9 small containers or Ziploc bags and seal tightly.<br>Label with date and contents.<br>Store in a cool dry place.<br>Use within 12 weeks.<br>Makes 9 packages of Children's Chocolate Frosting.<br>To use, combine 1 pkg.<br>Children's Chocolate Frosting Mix with 3/4 teaspoon water.<br>Stir til smooth.<br>Spread on cooled cake.","url":"https://recipe.bluelayer.org/recipe/28342/easy-bake-oven-childrens-chocolate-frosting"},{"id":"28335","title":"Microwave Basic Toffee","ingredients":"sugars, granulated<br>water, bottled, generic<br>vinegar, distilled<br>candies, white chocolate","directions":"Place all the ingredients into a large bowl.<br>Heat on high for 2-3 minutes.<br>Remove and stir to dissolve the sugar.<br>Return to micro and boil on high for 6-7 minutes or until the mixture is golden and at hard boil stage.<br>Remove and let bubbles to settle, then pour into individual cup cases or into a shallow tray to set.","url":"https://recipe.bluelayer.org/recipe/28335/microwave-basic-toffee"},{"id":"28330","title":"Rich Dark Chocolate Gelato (Cioccolato Scuro e Ricco Gelato)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract","directions":"In a medium-sized mixing bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder and salt.<br>Set aside.<br>In a large heavy bottomed saucepan over medium heat, bring the remaining 2 cups of milk just below the boiling point (bubbles will appear around the edges of the pan).<br>Add the cocoa mixture into the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes).<br>Remove from heat and stir in the vanilla extract.<br>Allow mixture to cool, then transfer to an airtight container and chill overnight (for quicker results, see my note below).<br>Then process in your ice cream maker following the manufacturers instructions.<br>Transfer to an airtight container and store in the freezer until you are ready to serve.<br>Soften at room temperature for 10 minutes before serving.<br>Makes 1 quart.<br>Base can be made up to 5 days before processing in ice cream maker.<br>Note: If youre in a hurry and want to skip the chilling overnight step, pour the gelato base into a glass or metal bowl which is then placed into a larger bowl containing a lot of ice water.<br>Stir the mixture frequently until it reaches 40 F; then proceed as directed above.","url":"https://recipe.bluelayer.org/recipe/28330/rich-dark-chocolate-gelato-cioccolato-scuro-e-ricco-gelato"},{"id":"28321","title":"Chocolate-Cinnamon Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>vanilla extract<br>spices, nutmeg, ground","directions":"In the bowl of a stand mixer using the whisk attachment, add cream and sugar and whip for 1 minute.<br>Add remaining ingredients and whip on high speed for 2 minutes or until peaks form.<br>Use right away!<br>Delicious with hot cocoa, on brownies, cakes, cupcakes, etc.","url":"https://recipe.bluelayer.org/recipe/28321/chocolate-cinnamon-whipped-cream"},{"id":"28301","title":"Cinnamon Vanilla Hot Chocolate","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place milk and chocolate in a small saucepan, and heat on medium.<br>The milk should not boil at any point.<br>Continue cooking until the dark chocolate is completely dissolved.<br>Pour mixture into a mug, and add vanilla essence and cinnamon.","url":"https://recipe.bluelayer.org/recipe/28301/cinnamon-vanilla-hot-chocolate"},{"id":"28287","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Warm the cream in the microwave, or in a small saucepan over medium heat, until it is very hot but not boiling.<br>Combine the corn syrup and chocolate in a mixing bowl.<br>Pour the hot cream over the chocolate mixture, and let it sit for 2 minutes to allow the chocolate to melt.<br>Stir until the chocolate is completely melted, and the mixture is smooth.","url":"https://recipe.bluelayer.org/recipe/28287/chocolate-ganache"},{"id":"28284","title":"Almond Buttercrunch Recipe","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 c. minced almonds.<br>Stir constantly till mix reaches soft-crack stage, or possibly 270 degrees F (172 degrees C).<br>Pour onto a large buttered cookie sheet.<br>Immediately press chocolate chips onto the warm candy.<br>As the chocolate melts, spread it into a coating over the candy.<br>Sprinkle finely minced almonds over the top; cold, and break into uneven pcs.","url":"https://recipe.bluelayer.org/recipe/28284/almond-buttercrunch-recipe"},{"id":"28270","title":"Spanish Hot Chocolate","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, cinnamon, ground","directions":"If your chocolate is in a bar form, chop or grate.<br>Solid bars do not melt well.<br>Put chocolate, milk and sugar in a heavy saucepan over low heat.<br>Whisk slowly until the chocolate melts and sugar dissolves.<br>When it is smooth and steamy, put into mugs and top with a little cinnamon.","url":"https://recipe.bluelayer.org/recipe/28270/spanish-hot-chocolate"},{"id":"28209","title":"Magic Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the chocolate and coconut oil in a microwave safe bowl.<br>Microwave for 20-40 seconds.<br>Stir and give another short nuke if necessary.<br>Pour over ice cream and let it sit for 30-60 seconds until it hardens.<br>Store at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/28209/magic-shell"},{"id":"28197","title":"Cherry-Almond Icebox Cookies","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.<br>Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes.<br>Stir flour into butter mixture until crumbly; stir in almonds and cherries.<br>Press mixture evenly into the bottom of prepared pan.<br>Bake in the preheated oven until lightly golden at edges, about 20 minutes.<br>Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes.<br>Lift cookies from pan and slice to separate along scored marks.<br>Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).<br>Do not overheat or chocolate will scorch.<br>Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.","url":"https://recipe.bluelayer.org/recipe/28197/cherry-almond-icebox-cookies"},{"id":"28186","title":"Hazelnut Caramel Bars","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>ice creams, vanilla<br>nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350*.<br>Beat butter and sugar in a large bowl with an electric mixer on medium high speed until light and fluffy, 3-4 minutes.<br>reduce speed to low, add flour and salt, mixing until crumbly.<br>Press mixture onto bottom of 8 inch square baking pan.<br>Pour caramel topping over mixture in pan.<br>Sprinkle hazelnuts on top of caramel.<br>Bake bars until edges are golden, 20-25 minutes.<br>Place pan on wire rack.<br>Microwave chocolate in small bowl on HIGH just until melted, about 1 minutes.<br>Stir until smooth.<br>Drizzle chocolate over bars.<br>Cool completely.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/28186/hazelnut-caramel-bars"},{"id":"28165","title":"Vegan Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>tofu, raw, regular, prepared with calcium sulfate<br>sweetener, syrup, agave<br>vanilla extract","directions":"To melt the chocolate, put a small amount of boiling water in pot.<br>Place a heat proof glass or metal bowl with the chocolate in it on top of the pot.<br>The water shouldnt touch the bowl.<br>It will take a couple minutes to melt.<br>Blend melted chocolate with other ingredients in food processor.<br>This doesnt need to set in the fridge.<br>It will be mousse consistency straight away.<br>It tastes just like the plain chocolate but with a mousse texture.<br>If you like a less strong cocoa flavor, use a chocolate with a lower cocoa percentage.","url":"https://recipe.bluelayer.org/recipe/28165/vegan-chocolate-mousse"},{"id":"28150","title":"Oatmeal Chocolate Caramel Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>wheat flour, white, all-purpose, unenriched","directions":"Combine 2 cups flour, oatmeal, brown sugar, baking soda, salt.<br>Mix in 2 cups butter until crumbly.<br>Set aside 1 cup oatmeal crumbs.<br>Put rest of the crumbs in a 9 X 13 pan.<br>Press crumbs into bottom of the pan, leaving a ridge so caramel doesn't run into the bottom of the pan.<br>Bake at 350 degrees for 15 minutes (until lightly brown).<br>Put 2 cups chocolate chips on top, let melt and spread around.<br>Mix ice cream topping with 1/3 cup flour, pour over chocolate chips.<br>Put the 1 cup reserved crumbs on top.<br>Bake at 350 degrees 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/28150/oatmeal-chocolate-caramel-bars"},{"id":"28145","title":"Crisp Peanut Candies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive","directions":"In the microwave, melt vanilla chips and peanut butter and stir until smooth.<br>Add cereal and peanuts and stir to coat.<br>Drop by tablespoonfuls onto waxed paper and let stand until set.<br>Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/28145/crisp-peanut-candies"},{"id":"28140","title":"Gluten Free Creamy Chocolate Pudding Microwave","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Put dry ingredients in a 2 1/2 quart glass, microwave-safe mixing bowl and whisk together until well blended and no lumps remain.<br>Then add the 3 cups milk a little at a time making sure there are no lumps.<br>Put in the microwave and cook for at least 3 minutes on high (if you have settings).<br>Then remove it from the microwave, whisk it and add the chocolate bits.<br>Then begin cooking at 1 minute intervals whisking after each, until the chocolate is melted and the pudding has thickened.<br>When pudding is thick and shiny remove it from the microwave and whisk in the vanilla.<br>Then pour into individual serving bowls and chill if you want it cold.<br>Now if you like a skin on top just cover the bowls with plastic wrap but if you want it skinless, then you will have to be sure the wrap is tight and touching the top of the pudding.","url":"https://recipe.bluelayer.org/recipe/28140/gluten-free-creamy-chocolate-pudding-microwave"},{"id":"28136","title":"Chocolate Dessert Pasta","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground","directions":"In a small saucepan, combine 1/4 cup milk and cornstarch mixing until smooth.<br>Add cocoa, sugar, cinnamon and remaining milk.<br>Heat just until boiling, stirring constantly.<br>Cook one minute until sauce is thickened.<br>Pour sauce over pasta and combine.<br>Top each serving with your choice of creme fraiche, sour cream or vanilla yogurt.","url":"https://recipe.bluelayer.org/recipe/28136/chocolate-dessert-pasta"},{"id":"28116","title":"Dark Chocolate Plastique","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Melt the chocolate in a stainless steel bowl over a pan of simmering water.<br>Once the chocolate is melted, stir in the corn syrup.<br>Remove from the heat and allow the mixture to come to room temperature, stirring occasionally.<br>The chocolate plastique should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it.<br>Roll it out on a work surface covered with parchment paper.<br>Roll it thin (about 1/4 inch) in order to cut designs with cookie cutters.<br>Store the remaining chocolate plastique covered at room temperature or in the freezer in a tightly wrapped sealable plastic freezer bag.","url":"https://recipe.bluelayer.org/recipe/28116/dark-chocolate-plastique"},{"id":"28109","title":"Andrea Cassoni's Buckeyes","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Mix the ingredients together.<br>Make small balls, and coat with 1 package of chocolate chips and 1/4 bar of paraffin wax melted together in a double boiler.<br>Dip each in the mixture, and put on wax paper to cool.","url":"https://recipe.bluelayer.org/recipe/28109/andrea-cassonis-buckeyes"},{"id":"28105","title":"Leopard Ice Cream (No Ice Cream Maker Needed)","ingredients":"ice creams, vanilla<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Scoop peanut butter with a teaspoon and place a chocolate chip or two (upside down)in the center of the spoon on top of the peanut butter.<br>You can also make small oval balls of peanut butter with wet hands and add an upside down chip to the center.<br>Fold into ice cream.<br>Repeat until the ice cream has the effect of leopard spots.<br>Refreeze.","url":"https://recipe.bluelayer.org/recipe/28105/leopard-ice-cream-no-ice-cream-maker-needed"},{"id":"28098","title":"Chocolate Dipped Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>nuts, walnuts, english<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream peanut butter and sugar.<br>Add dates and walnuts.<br>Shape into balls<br>Place on cookie sheet and chill for several hours or overnight.<br>Melt chocolate chips in double boiler<br>Dip each ball in melted chocolate<br>Place on waxed paper and let set till harden.","url":"https://recipe.bluelayer.org/recipe/28098/chocolate-dipped-peanut-butter-balls"},{"id":"28083","title":"Vickys Pumpkin Cups","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>seeds, sunflower seed kernels, dried<br>spices, cinnamon, ground","directions":"Line a 12 hole muffin tin with paper liners<br>Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the liners<br>Freeze for 15 minutes<br>Meanwhile mix the pumpkin filling ingredients together<br>Put a tablespoon of filling over each frozen chocolate layer, smooth down and return to the freezer for another 20 minutes<br>Spoon the rest of the chocolate layer on top and freeze for an hour to set completely<br>Store in the fridge after freezing","url":"https://recipe.bluelayer.org/recipe/28083/vickys-pumpkin-cups"},{"id":"28080","title":"Mounds Haystacks","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate, add 1/8 cup coconut (more if desired), coconut extract and Fiber One cereal.<br>Stir until well blended.<br>Spoon by tablespoonfuls onto waxed paper.<br>Sprinkle a little coconut on top of each cookie.<br>Put in refrigerator until cool.","url":"https://recipe.bluelayer.org/recipe/28080/mounds-haystacks"},{"id":"28068","title":"Atkins - Chocolate Mudslide","ingredients":"cream, fluid, heavy whipping<br>water, bottled, generic<br>syrups, sugar free<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"In a medium saucepan, combine cream, water, syrup and cocoa powder.<br>Bring to a simmer and stir until cocoa powder dissolves.<br>Remove from heat and stir in chocolate and vanilla extracts.<br>Pour mixture into an 8-inch square pan.<br>Freeze until almost solid, about 3 hours.<br>To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy.<br>Transfer to glasses and serve.","url":"https://recipe.bluelayer.org/recipe/28068/atkins-chocolate-mudslide"},{"id":"28066","title":"Bittersweet Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).<br>In a small saucepan, bring the cream to a boil.<br>Remove from the heat and add the chocolate to the pan.<br>Stir until the chocolate is completely melted and the glaze is smooth.<br>Stir in the vanilla extract.<br>Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.<br>To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.<br>Slowly pour the glaze over the top of the cake, letting it drip down the sides.<br>Let glaze set for about 30 minutes before slicing the cake.","url":"https://recipe.bluelayer.org/recipe/28066/bittersweet-chocolate-glaze"},{"id":"28063","title":"chocolate peanut butter shell","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"microwave on med.<br>until just melted, stirring once, about 1 min.<br>pour over ice cream &amp; wait 1 min.<br>for shell to form.","url":"https://recipe.bluelayer.org/recipe/28063/chocolate-peanut-butter-shell"},{"id":"28062","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan.<br>Bring to a simmer over medium heat, whisking.<br>Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.<br>Whisk in the vanilla.<br>Let cool 10 minutes before serving.<br>To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.<br>Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/28062/hot-fudge-sauce"},{"id":"28058","title":"Chocolate Syrup (Sugar-Free)","ingredients":"cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>water, bottled, generic<br>vanilla extract<br>sweetener, syrup, agave","directions":"In a heavy saucepan, combine cocoa powder, cinnamon and water.<br>Stir or whisk until smooth.<br>Stir and cook over medium heat until mixture comes to a boil.<br>Reduce heat and boil gently for 5 minutes, stirring often.<br>Mixture should be thick and smooth.<br>Cool slightly, then stir in vanilla and artificial sweetener.<br>Pour into a container or jar with a lid.<br>Cover and store in refrigerator for up to 3 weeks.<br>To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.","url":"https://recipe.bluelayer.org/recipe/28058/chocolate-syrup-sugar-free"},{"id":"28041","title":"Loaded Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated<br>oil, corn, peanut, and olive<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a glass mixing bowl, melt butter in the microwave.<br>Whisk or beat into peanut butter.<br>Carefully add powdered sugar a little at a time until combined.<br>Stir in the peanuts and rice crispies.<br>Once all ingredients are combined, place the bowl in the fridge for about a half hour to chill.<br>Remove chilled mixture from fridge and using a small ice cream scoop, scoop out balls of peanut butter onto a cookie sheet lined with wax paper.<br>Place tray in freezer to set an additional 30 minutes.<br>After balls have chilled about 25 minutes, break up your chocolate in a microwave safe bowl and melt at full power in the microwave stirring after 30 seconds and then every fifteen seconds until melted and smooth.<br>Should take 1 - 1.5 minutes.<br>Remove pan from freezer and dip each peanut butter ball into the melted chocolate coating completely.<br>Place the coated ball back on the tray and continue with each one.<br>Once the tray of peanut butter balls are covered, place the tray back into the fridge for a couple minutes for the chocolate to set.","url":"https://recipe.bluelayer.org/recipe/28041/loaded-peanut-butter-balls"},{"id":"28040","title":"Peanut Berry Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw<br>strawberries, raw<br>yogurt, greek, plain, nonfat<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Put all ingredients into a blender or food processor.<br>Process until smooth.<br>Pour into glass.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/28040/peanut-berry-smoothie"},{"id":"28032","title":"Chocolate Egg Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Pour chocolate syrup into chilled large glass.<br>Gently stir in milk.<br>Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.<br>Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/28032/chocolate-egg-cream"},{"id":"28029","title":"Chocolate Cherry Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>sugars, brown<br>syrup, maple, canadian<br>oil, canola<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>cherries, sweet, raw","directions":"Preheat the oven to 250 F. Combine the oats, coconut, almonds and brown sugar in a large bowl.<br>In another bowl or measuring cup, combine the canola oil, maple syrup, and salt.<br>Pour the liquid into the oat mixture while stirring to combine.<br>Mix until the liquid is evenly distributed.<br>Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that its even.<br>Bake for 1 hour and 15 minutes, until it starts to brown.<br>I usually swap the baking sheets halfway through the baking time.<br>Remove from the oven and allow to cool completely.<br>Transfer to a large airtight container and stir in the chocolate chips and dried cherries.<br>It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!<br>Makes about 7 cups of granola.<br>Adapted from my own favorite granola recipe which was originally adapted from Mels Kitchen Cafe.","url":"https://recipe.bluelayer.org/recipe/28029/chocolate-cherry-granola"},{"id":"28026","title":"Ginger Shortbread Cookies","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat oven to 350 degrees.<br>Line bottom and sides of 13 x 9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.<br>In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy.<br>On low speed, beat in flour, ground ginger and nutmeg until crumbly.<br>Stir in crystallized ginger.<br>Press dough firmly in pan.<br>Prick surface generously with fork.<br>Bake 18-22 minutes or until light golden brown and set.<br>Cool 10 minutes.<br>Remove from pan by lifting foil.<br>To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion).<br>Cut each square diagonally in half to make triangles.<br>Cool completely, about 1 hour.<br>In small mircowaveable bowl, microwave chocolate uncovered on High 1 minute.<br>Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted.<br>Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate.<br>Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.<br>TIP: To quickly set the chocolate, place the dipped cookies in the refrigerator for a few minutes.","url":"https://recipe.bluelayer.org/recipe/28026/ginger-shortbread-cookies"},{"id":"28025","title":"Dream Chocolate Pudding (Egg-Free)","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>nuts, walnuts, english<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, powdered<br>cream, whipped, cream topping, pressurized","directions":"Combine all ingredients for pudding and mix with an electric mixer on medium for 5 minutes or until smooth.<br>Pour into greased pudding or Pyrex bowl and bake in microwave for 12-15 minutes.<br>For Sauce:.<br>Melt chocolate with butter in microwave or stove top, mix in icing sugar and add the milk/cream.<br>Pour over pudding and set in fridge for at least 30 minutes.<br>Serve pudding warm with your favourite ice cream or custard.","url":"https://recipe.bluelayer.org/recipe/28025/dream-chocolate-pudding-egg-free"},{"id":"28021","title":"Chocolatey GORP","ingredients":"oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"In a medium bowl, mix all ingredients together.<br>Munch away!<br>Note: I recommend storing this in an airtight container such as tupperware or rubbermade so it stays fresh.<br>You can tweak the amounts to suit your taste!","url":"https://recipe.bluelayer.org/recipe/28021/chocolatey-gorp"},{"id":"28019","title":"Fluffernutter Hot Cocoa 2","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate<br>peanut butter, smooth style, without salt<br>salt, table","directions":"Heat milk in a 1-qt.<br>saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.<br>Add remaining ingredients, let sit 1 minute and whisk until smooth.<br>Top with additional fluff to serve.","url":"https://recipe.bluelayer.org/recipe/28019/fluffernutter-hot-cocoa-2"},{"id":"28015","title":"Deep Dish Cookie in a Mug","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix melted butter, white sugar, brown sugar, and vanilla together in a microwave-safe mug; add flour, baking powder, and salt and mix thoroughly.<br>Stir chocolate chips into the doughy mixture until just combined.<br>Cook in microwave oven until cookie-like, about 1 minute.","url":"https://recipe.bluelayer.org/recipe/28015/deep-dish-cookie-in-a-mug"},{"id":"27987","title":"Chocolate Beer Cake","ingredients":"cheese, parmesan, hard<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, beer, regular, all<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda","directions":"Put the cream cheese and half the chocolate (2 oz) into a bowl.<br>Heat in microwave until soft and mix them to an even consistency.<br>Add the sugar, and mix well.<br>Add the beer, the flour, and finally the rest of the chocolate chips, while continuing to mix.<br>Add the baking soda.<br>Mix quickly; the beer will start to trigger the soda immediately.<br>Pour the batter into a cake pan and bake at 350 F for 35 minutes, or the usual knife-comes-out-clean test.","url":"https://recipe.bluelayer.org/recipe/27987/chocolate-beer-cake"},{"id":"27985","title":"Brown Roux","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched","directions":"Pour the oil into a saucepan.<br>Slide it over medium heat and get the oil nice and hot.<br>Whisk in the flour.<br>Cook, whisking constantlyit will be a bit grainy at first.<br>Soon the flour will start turning color.<br>This will deepen with every passing minute.<br>Youre aiming to get a nice chocolate brown color and a rich, nutty, toasted smell.<br>So open up your senses and keep whisking.<br>Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit.<br>It will get thinner and smoother.<br>Use the roux right away or pour it into a plastic container and let it cool down completely.<br>Refrigerate til you need it.","url":"https://recipe.bluelayer.org/recipe/27985/brown-roux"},{"id":"27974","title":"Neapolitan Cooler","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw<br>ice creams, vanilla","directions":"PUT all ingredients into blender container.<br>COVER and blend until smooth.<br>SERVE immediately.","url":"https://recipe.bluelayer.org/recipe/27974/neapolitan-cooler"},{"id":"27967","title":"Very Berry Delight (Non Dairy!)","ingredients":"blueberries, raw<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Melt chocolate and sugar in a double boiler over medium heat.<br>Place tofu, water and melted chocolate in a blender and blend until smooth.<br>Remove to a bowl.<br>Chill for one hour.<br>Place chocolate pudding in a bowl and top with a generous amount of berries (OR you can reverse this, and put the berries on the bottom and top them with a dollop of pudding -- it's really just a matter of preference).<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/27967/very-berry-delight-non-dairy"},{"id":"27956","title":"Sugar-Sweetened Chocolate Dipping Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>salt, table","directions":"Fill the bottom of a double boiler with water, set it over low heat, and bring the water to a gentle simmer.<br>Add the chips and when they start to become shiny, stir until they are completely melted.<br>Remove from the heat, add the coconut oil and salt, and stir until thoroughly combined.<br>Place the chocolate chips in a small microwave-safe bowl and heat at 50 percent power for 30 seconds.<br>Stir.<br>Continue heating and stirring in 15-second intervals until the chips are melted.<br>Add the coconut oil and salt and stir until thoroughly combined.<br>Preheat the oven to 325F.<br>Place the chips in a small stainless-steel bowl and place in the oven for 5 minutes, or until they are shiny.<br>Remove from the oven and stir until the chips are completely melted.<br>Add the coconut oil and salt and continue stirring until thoroughly combined.","url":"https://recipe.bluelayer.org/recipe/27956/sugar-sweetened-chocolate-dipping-sauce"},{"id":"27943","title":"Blancmange","ingredients":"cornstarch<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.<br>In a small pot, heat the remaining milk over low heat (Do not boil!<br>).<br>While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.<br>Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens.<br>(Do not boil!).<br>It will thicken all at once at the end of the cooking time.<br>Let cool, then add the vanilla.<br>Cover and chill.<br>For Chocolate Blancmange, when you heat the milk, add 2 oz.<br>unsweetened chocolate and stir until smooth.<br>Can pour into decorative 1/4-1/2 cup dishes.","url":"https://recipe.bluelayer.org/recipe/27943/blancmange"},{"id":"27926","title":"Yummy Vegan Chocolate Chip Peanut Butter Cake","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>soymilk, original and vanilla, unfortified<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat over to 350F Oil a 9 inch square or round cake pan.<br>Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir.<br>Combine the applesauce, non dairy milk, and peanut butter in another bowl and mix till smooth.<br>Mix witht he dry ingredients and whisk till creamy and smooth.<br>Stir in the chocolate chips (and almonds, if you decide to put them in) and pour in the pan.<br>Bake for 25 to 30 minutes, or till a fork can go in and out with no batter.<br>Allow to cool at room, and serve, yum!","url":"https://recipe.bluelayer.org/recipe/27926/yummy-vegan-chocolate-chip-peanut-butter-cake"},{"id":"27913","title":"Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>salad dressing, mayonnaise, regular<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.<br>In a small bowl, whisk flour, cocoa powder, baking soda, and salt.<br>In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined.<br>Beat in flour mixture in thirds, alternating with water, until blended.<br>Beat 1 minute, scraping bowl occasionally.<br>Divide batter evenly among muffin cups.<br>Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean.<br>Let cool in pan 5 minutes before removing to wire rack to cool completely.<br>Top with frosting.","url":"https://recipe.bluelayer.org/recipe/27913/chocolate-cupcakes"},{"id":"27903","title":"Oatmeal Carmelitas","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla","directions":"Mix together flour, oats, sugar, baking soda, salt and melted butter.<br>Blend well to form crumbs.<br>Press half of the crumbs in the bottom of an ungreased 7\"x11\" pan.<br>Bake for 10 minutes at 350 degrees.<br>Remove from oven, sprinkle with chocolate chips and nuts, then drizzle with ice cream topping.<br>Cover with the remaining crumb mixture.<br>Bake 15-20 minutes at 350 degrees.<br>Chill 1-2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/27903/oatmeal-carmelitas"},{"id":"27895","title":"Homemade Silky Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 1/2 cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.<br>Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.<br>Stir in 1 teaspoon vanilla extract.<br>Pour pudding into stemmed glasses or custard cups or other container.<br>Chill at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/27895/homemade-silky-chocolate-pudding"},{"id":"27886","title":"Vegan Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>soymilk, original and vanilla, unfortified<br>honey<br>vanilla extract","directions":"Combine cocoa powder, corn starch, salt in a 1 quart saucepan.<br>Add just enough soy milk to make a smooth paste.<br>Gradually stir in rest of the soy milk and agave nectar or honey.<br>Cook over medium heat, stirring constantly, until mixture thickens.<br>Remove from heat and stir in vanilla.<br>Pour into serving dishes and chill.<br>Serves 4.","url":"https://recipe.bluelayer.org/recipe/27886/vegan-chocolate-pudding"},{"id":"27883","title":"Angel Biscuit Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Mix all ingredients well.<br>Keep in an air-tight container.<br>For Brownies:.<br>3/4 cup of mix.<br>3/4 cup cocoa.<br>1/2 cup sugar.<br>1 egg.<br>4 tablespoon oil.<br>4 tablespoons chocolate syrup.<br>Bake in a 8x8 pan about 15 minutes at 350.<br>For biscuits:.<br>2 cups mix.<br>Cut in 3 tablespoon of shortening or butter.<br>You can use oil instead.<br>Just enough cold water to hold dough together.<br>Drop or roll, then bake at 425 for 10-12 minutes.<br>For cinnamon rolls, roll dough out and spread with butter.<br>Sprinkle with a strong cinnamon sugar.<br>Roll jelly-roll style and cut into pinwheels.<br>Bake the same as biscuits.<br>Blueberry muffins.<br>2 cups mix.<br>1 teaspoons cinnamon.<br>1 cup berries.<br>1 egg.<br>1/4 sugar.<br>2 tbs oil.<br>1/2-1 cup water.<br>Mix lightly,and bake in greased tins at 400 for about 20 minutes.<br>This makes about 12.","url":"https://recipe.bluelayer.org/recipe/27883/angel-biscuit-mix"},{"id":"27880","title":"Chocolate Chunk Cookie Dough Frozen Yogurt","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat","directions":"In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy.<br>Add vanilla and beat until combined.<br>In a small mixing bowl, whisk together the flour, soda and salt.<br>Add the chocolate chips or chunks and stir.<br>Add the flour and chocolate mixture to butter mixture and fold in gently.<br>Add yogurt and stir again.<br>Place in a container and cover with lid.<br>Freeze until set, preferably overnight.<br>Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.<br>Makes about 2 cups.","url":"https://recipe.bluelayer.org/recipe/27880/chocolate-chunk-cookie-dough-frozen-yogurt"},{"id":"27855","title":"Old-Fashioned Chocolate Cake with Cocoa Frost","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, corn, peanut, and olive<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"For Cake: Preheat oven to 350F (180C).<br>Butter and flour three 9-inch-diameter cake pans with 1 1/2 inch-high sides.<br>Sift first 5 ingredients into medium bowl.<br>Mix water, oil and vanilla in large bowl.<br>Whisk in dry ingredients.<br>Divide batter among pans.<br>Sprinkle 1/2 cup chocolate chips over batter in each pan.<br>Bake cakes until tester inserted into center comes out clean, about 25 minutes.<br>Cool cakes in pans on racks 15 minutes.<br>Cut around pan sides to loosen cakes.<br>Turn cakes out; cool completely.<br>For Frosting: Beat butter in large bowl until fluffy.<br>Gradualy beat in 3 cups sugar.<br>Beat in 6 tablespoons milk and vanilla.<br>Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.<br>Place 1 cake layer, chocolate-chips side up, on platter.<br>Spread 23 cup frosting over.<br>Top with second cake layer, chocolate-chips side up.<br>Spread 23 cup frosting over.<br>Top with remaining cake layer, chocolate-chips side down.<br>Spread frosting over sides and top of cake.","url":"https://recipe.bluelayer.org/recipe/27855/old-fashioned-chocolate-cake-with-cocoa-frost"},{"id":"27853","title":"Nutty Butter Chocolate Bars","ingredients":"butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>water, bottled, generic<br>nuts, walnuts, english","directions":"Beat butter and sugar until creamy.<br>Sift dry ingredients and blend with butter-sugar mixture.<br>Press evenly into 13 X 9 inch pan.<br>Bake at 350 degrees for 20 minutes.<br>Spread creamy peanut butter immediately over top.<br>Let stand until cool.<br>Topping.<br>Melt milk chocolate morsels and combine with corn syrup and water.<br>Stir in nuts.<br>Spread evenly over peanut butter; let stand until set.","url":"https://recipe.bluelayer.org/recipe/27853/nutty-butter-chocolate-bars"},{"id":"27845","title":"Chocolate Ganache Glaze","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Place chocolate in a medium bowl.<br>In a saucepan, bring cream to a boil.<br>Pour over chocolate; whisk until smooth.<br>Let cool until thick yet pourable, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/27845/chocolate-ganache-glaze"},{"id":"27793","title":"Chocolate Chip Biscuits-Aussie Style","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw","directions":"Cream together the butter and sugar.<br>Add the condensed milk and keep beating for 2 minutes.<br>Fold through the flour, then the choc chips.<br>The mixture will be tacky.<br>Place teaspoons full on your baking tray (either greased or baking pepper).<br>Flatten slightly with a floured fork.<br>Bake at ABOUT (all stoves are different) 160C for about 15 minutes, or till golden.<br>Leave on trays for 3 minutes, then cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/27793/chocolate-chip-biscuits-aussie-style"},{"id":"27778","title":"Quick Chocolate Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Pour milk into blender container.<br>Add remaining ingredients; cover.<br>Blend at high speed 15 seconds or until smooth.<br>Let stand a few minutes.<br>Mixture will thicken as it stands.<br>Thin with additional milk, if needed.","url":"https://recipe.bluelayer.org/recipe/27778/quick-chocolate-milk-shake"},{"id":"27773","title":"5-ingredient Peanut Butter Pretzel Truffles","ingredients":"nuts, almonds<br>pretzels, soft, unsalted<br>peanut butter, smooth style, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add almonds into a food processor and pulse until ground.<br>Add them into a medium bowl.<br>Add pretzels into the same food processor and pulse until ground.<br>Add them into the bowl with almonds.<br>Stir peanut butter and vanilla extract into the almond and pretzel mixture.<br>Place in the refrigerator for 30 minutes to firm up.<br>Take bowl out of the refrigerator and roll the mixture into 8 balls.<br>Place them on a baking sheet lined with parchment paper.<br>Place in the freezer for 1 hour or until set.<br>Roll the balls in the melted chocolate.<br>Place them back in the freezer until set.<br>This takes about 30 minutes.<br>Store in an airtight container in the fridge for up a week or a couple months in the freezer.","url":"https://recipe.bluelayer.org/recipe/27773/5-ingredient-peanut-butter-pretzel-truffles"},{"id":"27754","title":"Almost Fat Free Chocolate Pudding (Chandra) Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>milk, buttermilk, fluid, cultured, lowfat<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"Combine the skim lowfat milk, lowfat milk pwdr, cocoa, and sugar in a 3-qt stainless steel saucepan.<br>Bring to a boil on high heat, stirring constantly.<br>Lower heat to prevent the mix from boiling over.<br>Add in the cornstarch mix gradually while stirring at the same time.<br>When the lowfat milk thickens to the consistency of cake batter, that happens almost immediately, remove and set aside.<br>(If the lowfat milk does not thicken easily, add in 1 Tbsp.. cornstarch mixed with 2 Tbsp.. cool lowfat milk.)<br>Stir in the vanilla extract.<br>Pour the mix into a fancy serving dish and allow to cold.<br>Chill for at least 3 hrs to enable the pudding to set.<br>When the pudding feels hard (test by tipping the bowl gently), garnish with cherries or possibly your favorite fat-free topping.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/27754/almost-fat-free-chocolate-pudding-chandra-recipe"},{"id":"27722","title":"Whole Milk Substitute for Baking or Drinking","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher.<br>Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk.<br>Mix all together.<br>Chill and serve.<br>This makes about a gallon.<br>It is richer than plain reconstituted milk.<br>If you must use powdered milk, but prefer a richer product, this is the recipe for you.<br>Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.<br>If you're going to use this for drinking, try adding chocolate milk mix or chocolate or strawberry syrup.","url":"https://recipe.bluelayer.org/recipe/27722/whole-milk-substitute-for-baking-or-drinking"},{"id":"27710","title":"Cranberry, Chocolate Chip Granola Bars","ingredients":"nuts, almonds<br>oats<br>butter, without salt<br>honey<br>sugars, brown<br>vanilla extract<br>salt, table<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.<br>Stir together almonds and rolled oats in a large bowl and pour onto a cookie sheet.<br>Toast for 10-15 minutes in the oven, stirring halfway through.<br>Once lightly browned, remove from oven and transfer oatmeal mixture to a large mixing bowl.<br>Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.<br>Continue to cook and stir for 1 minute.<br>Pour over oatmeal mixture and add cranberries and half of the chocolate chips.<br>Stir until thoroughly incorporated.<br>Pour the granola mixture into the prepared baking dish.<br>With wet fingers, firmly press the granola mixture into the pan evenly.<br>Sprinkle remaining chocolate chips on top.<br>Bake for 25 to 30 minutes or until light golden brown.<br>Cool for 2 or 3 hours before cutting and serving.<br>This recipe is freezer-friendly, so you can double the batch and freeze for another time!<br>Yields 14 granola bars.","url":"https://recipe.bluelayer.org/recipe/27710/cranberry-chocolate-chip-granola-bars"},{"id":"27697","title":"Coconut Joys","ingredients":"butter, without salt<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"Melt the butter in large pot over low heat.<br>Take the pot off the heat.<br>Stir in sugar and coconut.<br>Shape into 3/4-inch balls and place on a large cookie sheet or sheet pan.<br>Submerge chocolate morsels bag in simmering hot water until melted, about 5 minutes.<br>Snip a tiny piece off one corner of the bag.<br>Drizzle chocolate over the joys.<br>Chill on cookie sheet until balls are firm and chocolate is set before storing in bags or serving.<br>In general, try to store these in the refrigerator.<br>I am okay with them out of fridge in gift boxes for a while though.","url":"https://recipe.bluelayer.org/recipe/27697/coconut-joys"},{"id":"27696","title":"Oatmeal Chia Hemp Chocolate Chip Vegan Bars","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>oats<br>seeds, chia seeds, dried<br>seeds, hemp seed, hulled<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sweetener, syrup, agave<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Mix boiling water and flax seed meal together in a bowl; set aside to thicken.<br>Combine oats, chia seeds, hemp hearts, baking powder, baking soda, and salt together in a large bowl; stir in agave nectar, coconut oil, and flax mixture until well mixed.<br>Fold chocolate chips into mixture; press into a 9x11-inch baking pan.<br>Bake in the preheated oven until cooked through, about 15 minutes.<br>Cool to room temperature and slice into bars.<br>Refrigerate before removing from pan.","url":"https://recipe.bluelayer.org/recipe/27696/oatmeal-chia-hemp-chocolate-chip-vegan-bars"},{"id":"27695","title":"Chocolate Strawberries","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>strawberries, raw","directions":"In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted.<br>Stir occasionally until chocolate is smooth.<br>Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem.<br>Place, stem side down, on wire rack and chill in refrigerator until hardened.","url":"https://recipe.bluelayer.org/recipe/27695/chocolate-strawberries"},{"id":"27686","title":"No-Bake Chocolate, Peanut Butter & Oatmeal Cookies (Cow Patties)","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats","directions":"Add the butter, sugar, milk and cocoa powder to a 4-quart saucepan.<br>Bring to a rolling boil and let boil for 1 minute.<br>Remove from heat.<br>Stir in the peanut butter and vanilla until smooth, then stir in the oats.<br>Drop by heaping tablespoonfuls onto wax paper-lined baking sheets.<br>Let cool until set.","url":"https://recipe.bluelayer.org/recipe/27686/no-bake-chocolate-peanut-butter-oatmeal-cookies-cow-patties"},{"id":"27685","title":"All Natural Chocolate Syrup","ingredients":"water, bottled, generic<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"Whisk water and syrup together in a small saucepan over medium heat.<br>When mixture boils, reduce heat to low and whisk in cocoa powder until no lumps remain.<br>Continue to simmer until mixture thickens, about 2 minutes.<br>Remove from heat and stir in vanilla extract and salt.<br>Store in the refrigerator in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27685/all-natural-chocolate-syrup"},{"id":"27683","title":"Simplest Chocolate Honey Mousse","ingredients":"cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>honey","directions":"Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.<br>Cool, stirring occasionally.<br>In large bowl, beat 1 1/4 cups cream until soft peaks form.<br>Fold cream into chocolate mixture in 2 additions.<br>Divide mousse among eight 3/4-cup ramekins.<br>Refrigerate until set, about 2 hours.<br>Whip remaining 1/2 cup cream to firm peaks.<br>Spoon a dollop of cream in center of each mousse.","url":"https://recipe.bluelayer.org/recipe/27683/simplest-chocolate-honey-mousse"},{"id":"27676","title":"Chocolate Almond Treats","ingredients":"butter, without salt<br>sugars, brown<br>syrups, corn, light<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.<br>Put butter in pan and melt in oven.<br>Add brown sugar, corn syrup and vanilla; stir to mix.<br>Add cereal and stir with a spoon, then mix with fingers until thoroughly coated.<br>Place waxed paper on top and press down gently but firmly.<br>Bake for 25 minutes until entire surface is bubbly.<br>Sprinkle with chocolate chips and let stand for chips to soften.<br>Spread chips, then sprinkle with almonds, pressing gently into chocolate.<br>Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.<br>Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil.<br>Cut into bars.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/27676/chocolate-almond-treats"},{"id":"27662","title":"Coffee Liqueur (Cape Verde Islands) Licor De Cafe","ingredients":"candies, dark chocolate coated coffee beans<br>alcoholic beverage, distilled, rum, 80 proof<br>sugars, granulated<br>water, bottled, generic","directions":"Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days.<br>Place the sugar in a small saucepan and add the 2 cups of water.<br>Bring to a boil, and cook until you have a thin syrup.<br>allow syrup to chill.<br>Add the syrup to the coffee mixture, and mix well.<br>Pour the liqueur off into small decorative bottles.<br>Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink.","url":"https://recipe.bluelayer.org/recipe/27662/coffee-liqueur-cape-verde-islands-licor-de-cafe"},{"id":"27657","title":"Chocolate Chippies","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter, sugar and condensed milk; add essence.<br>Add dry ingredients and chopped chocolate.<br>Roll into small balls.<br>Place on greased trays.<br>Flatten with a fork.<br>Bake 15 minutes or until golden at 180C degrees.","url":"https://recipe.bluelayer.org/recipe/27657/chocolate-chippies"},{"id":"27649","title":"Chocolate Almond Cups","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>nuts, almonds","directions":"Place 8 ounces of the chocolate in a 2-quart mixing bowl.<br>In a 1-quart saucepan over medium heat, bring the cream to a boil.<br>Pour the cream into the bowl with the chocolate.<br>Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.<br>Add the ground almonds and blend well.<br>Cover, let cool to room temperature, then chill in the refrigerator until thick but not stiff (2 to 3 hours).<br>Melt and temper the remaining 1 pound chocolate (see pages 2530).<br>Pour the chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.<br>Or pour the chocolate into a plastic squeeze bottle.<br>Pipe or squeeze chocolate into sixty 1-inch foil candy cups, filling them.<br>Let the chocolate begin to set up around the edges for 3 minutes then turn the cups upside down over a sheet of parchment or waxed paper and let the chocolate run out.<br>This will leave a thin film of chocolate coating each cup.<br>Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.<br>Pipe truffle cream into each foil cup to three-quarters full.<br>Pipe the remaining tempered chocolate into each cup, filling them to the top edge.<br>Place a whole almond on top of each cup, pressing lightly so that it will adhere.<br>Let the candies set up at room temperature for 1 hour, or chill them in the refrigerator for 20 minutes.<br>In a tightly covered container wrapped in several layers of aluminum foil, the almond cups will keep for 1 month in the refrigerator or 2 months in the freezer.<br>Serve the candies at room temperature either in the foil candy cups or on their own.<br>Substitute any nuts for the almonds.<br>Praline (page 147) can be substituted for the nuts.<br>Nibby Truffle Cups: Substitute cacao nibs for the almonds.<br>White Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream.<br>Use 1 pound white chocolate rather than 1 pound bittersweet to coat and top the cups.<br>Double Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream.<br>Use 8 ounces bittersweet chocolate to coat the cups and 8 ounces white chocolate to top the cups.","url":"https://recipe.bluelayer.org/recipe/27649/chocolate-almond-cups"},{"id":"27648","title":"Ultimate Frozen Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In microwavable container, melt butter.<br>Combine cocoa and sugar with the butter to make a paste.<br>Add semi-sweet chocolate chips, white chocolate chips and 2/3 cup of the heavy cream to the cocoa/sugar/butter mixture.<br>Microwave on HIGH for 1 minute, stir, and microwave again for intervals of 20 seconds until chocolate chips are fully melted and fully incorporated.<br>Be careful not to burn chocolate.<br>Add remaining heavy cream to chocolate mixture and stir.<br>Cool mixture to room temperature.<br>Pour mixture and ice into blender and blend until smooth.<br>(I actually do this in two batches to make it easier to blend and due to the size of my blender.<br>).<br>Add milk if necessary to help blend if chocolate ice mixture is too thick to blend in blender.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/27648/ultimate-frozen-hot-chocolate"},{"id":"27642","title":"Candy Sale Almond Roca","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds on a cookie sheet and lightly toast in the oven.<br>Cool, chop loosely and spread evenly over the bottom of a large lightly buttered cookie sheet and set aside.<br>Mix sugar, butter, and water in a large sauce pan.<br>Cook until tanish colored (276F), stirring constantly with a wooden spoon.<br>Pour over the almonds, spreading quickly until evenly distributed.<br>Cool slightly and sprinkle chocolate chips over the top.<br>Let stand 1 minute and spread chocolate out.<br>Cool and break into pieces.<br>Store in an airtight container in a cool place for 1-2 months.<br>Cook time is not listed as it depends on how long it takes to reach 276F.","url":"https://recipe.bluelayer.org/recipe/27642/candy-sale-almond-roca"},{"id":"27637","title":"Eat More Bars","ingredients":"oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease an 8 x 8 pan.<br>Chop peanuts.<br>In a medium to large saucepan over medium heat, stir the peanut butter, corn syrup, and chocolate chips until melted and smooth.<br>Remove from heat and mix in the chopped peanuts and Rice Krispies.<br>Press into pan and refrigerate.<br>Enjoy!<br>!","url":"https://recipe.bluelayer.org/recipe/27637/eat-more-bars"},{"id":"27629","title":"Double Almond Chocolate Chip Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large bowl, combine almond flour, salt and baking soda.<br>In a medium bowl combine grapeseed oil, agave and vanilla.<br>Stir wet ingredients into the almond flour mixture until thoroughly combined.<br>Fold in chocolate chips and almond slices.<br>Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.<br>Bake at 350 for 7 to 10 minutes, until lightly golden.<br>Cool cookies on the baking sheets for 20 minutes, then serve.","url":"https://recipe.bluelayer.org/recipe/27629/double-almond-chocolate-chip-cookies"},{"id":"27622","title":"Chocolate Angel Food Cake with White and Dark Chocolate Glaze","ingredients":"egg, white, raw, fresh<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Preheat oven to 350.<br>Have rack.in center of oven.<br>Have ready a 10 inch ungreased tube pan.<br>Have egg whites in a large bowl and let stand at room temperature, covered with plastic wrap.Meanwhile combine flour, 3/4 cup.of the granulated sugar, cocoa powder and salt.<br>Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside<br>Beat egg whites until soft peaks form, then add cream.of tarter, vanilla and remaining 3/4 cup granulated sugar, adding the sugar in slowly and beat until firm peaks form<br>Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate.<br>Use a rubber spatula<br>Pour into tube pan.<br>Run a metal kitchen knife through batter to remove any air bubbles<br>Bake 35 to 45 minutes until a long wooden skewer comes out clean<br>Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour<br>Run a thin sharp knife along all.walls of pan, including center to release cake.<br>MAKE DARK CHOCOLATE GLAZE<br>Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid.<br>MAKE WHITE CHOCOLATE GLAZE<br>Melt the white chocolate and cream until soft, stir until smooth.<br>Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries.<br>Serve with Whipped cream, recipe attached below","url":"https://recipe.bluelayer.org/recipe/27622/chocolate-angel-food-cake-with-white-and-dark-chocolate-glaze"},{"id":"27611","title":"Chocolate Mexicano","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan.<br>Place the saucepan over low heat and stir until the mixture dissolves into the water.<br>After the mixture is dissolved, turn up the temperature of the stove to medium-high.<br>Stir the mixture until it boils.<br>Boils for 3-5 minutes, stirring all the time.<br>Add the milk.<br>Continue to stir until the milk is hot, but not boiling.<br>Just before the milk boils, remove the saucepan from the heat.<br>Stir in the vanilla extract, and serve!","url":"https://recipe.bluelayer.org/recipe/27611/chocolate-mexicano"},{"id":"27610","title":"5-Ingredient Peanut Butter Energy Bites","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>seeds, flaxseed<br>honey","directions":"Combine all ingredients in a medium bowl.<br>Stir to combine.<br>Place in the refrigerator for 1530 minutes so they are easier to roll.<br>Roll into 12 bites and store in the fridge for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/27610/5-ingredient-peanut-butter-energy-bites"},{"id":"27587","title":"Chocolate Macadamia Nut Sauce","ingredients":"nuts, macadamia nuts, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>cream, fluid, heavy whipping","directions":"Preheat oven to 350F.<br>In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool.<br>Finely chop nuts and chocolate separately.<br>In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden.<br>Cook caramel, without stirring, swirling pan, until deep golden.<br>Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam).<br>Simmer mixture, stirring occasionally, until caramel is dissolved.<br>Stir in chocolate and nuts.<br>Cool sauce 10 minutes and in a food processor blend until smooth.<br>Serve sauce warm.<br>Sauce may be made 1 week ahead and chilled, covered.<br>Reheat sauce to warm before serving.","url":"https://recipe.bluelayer.org/recipe/27587/chocolate-macadamia-nut-sauce"},{"id":"27577","title":"Tiger Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Line a large jelly roll style pan, about 10 by 15 inches with parchment baking paper.<br>Spray the parchment paper lightly with cooking spray.<br>Wax paper will also work.<br>Melt the semi-sweet chocolate using the microwave or in a small pot over very low heat.<br>Meanwhile, prepare a \"bain marie\" or double-boiler over simmering water.<br>Heat the white chocolate and peanut butter, stirring constantly until melted and combined.<br>Evenly spread the mixture onto the prepare lined pan.<br>Pour the melted dark chocolate over the top and use a knife to create the tigers stripes as desired.<br>Chill until firm.<br>Cut into 28 to 36 pieces.","url":"https://recipe.bluelayer.org/recipe/27577/tiger-butter"},{"id":"27568","title":"Vegan Chocolate Carob Farina Nut Cookies","ingredients":"peanut butter, smooth style, without salt<br>oil, canola<br>sugars, granulated<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>carob flour<br>nuts, macadamia nuts, raw","directions":"Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.<br>Mix first five ingredients until very smooth.<br>Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).<br>Roll a teaspoonful of batter, flatten into disk, and place onto prepared baking sheet.<br>Bake for about 5 minutes, or until sides just began to turn golden brown.<br>Remove sheet from oven, and cool for 10 minutes before transferring cookies to a plate or wire rack.","url":"https://recipe.bluelayer.org/recipe/27568/vegan-chocolate-carob-farina-nut-cookies"},{"id":"27534","title":"Easy Chocolate Candies","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened<br>nuts, almonds","directions":"Chop the chocolate into small pieces.<br>In a small or medium saucepan, warm the cream over medium heat until it begins to simmer.<br>Remove the saucepan from the heat and stir in the chocolate until the mixture is smooth.<br>Stir in almonds (if desired).<br>Refrigerate the mixture for about 3 hours.<br>Remove the mixture from the fridge.<br>Use an ice cream scoop (or your fingers) to form the chocolate into balls.<br>Roll the ball in a bowl of unsweeted cocoa powder.<br>Refrigerate before serving.","url":"https://recipe.bluelayer.org/recipe/27534/easy-chocolate-candies"},{"id":"27529","title":"Gobs of Chocolate Popcorn Delight","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chocolate &amp; peanut butter in microwave for 3 minutes on high, stirring every minute.<br>Mix popcorn, peanuts and cereal in large bowl with chocolate mixture.<br>Spread onto a greased cookie sheet.<br>Let cool and then break apart.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27529/gobs-of-chocolate-popcorn-delight"},{"id":"27521","title":"Vegan Chocolate Chip Avocado Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,","directions":"1.Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.<br>2.In a medium bowl, whisk together the flour, baking powder, salt, and cocoa.<br>Set aside.<br>3.In another bowl, with a stand or hand mixer, beat the coconut oil, 1/4 cup avocado, and sugars together until creamy and smooth, about 2-3 minutes.<br>Add the vanilla extract.<br>4.Keep the mixer on low and add half of the flour mixture.<br>Add the milk and then add the rest of the flour mixture.<br>Mix until dough is formed.<br>Stir in the chocolate chips using a wooden spoon.<br>5.Using your hands or a spoon form cookie dough into tablespoon balls and place on baking sheet, about 2 inches apart.<br>Slightly flatten the cookies with the palm of your hand or a spatula.<br>6.Bake cookies for approximately 10 minutes.<br>Let the cookies cool on the baking sheet for two minutes then transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/27521/vegan-chocolate-chip-avocado-chocolate-cookies"},{"id":"27517","title":"Elegant Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, cider","directions":"Preheat the oven to 375 degrees.<br>Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan.<br>In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan.<br>With a fork or a whisk, mix the batter until smooth.<br>Add the vinegar and stir quickly.<br>There will be pale swirls in the batter as the baking soda and vinegar react.<br>Stir just until the vineger is evenly distributed throughout the batter.<br>Bake for 25 to 30 minutes and set aside to cool.","url":"https://recipe.bluelayer.org/recipe/27517/elegant-chocolate-cake"},{"id":"27504","title":"Screamingly English Chocolate Dessert","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, brown<br>water, bottled, generic","directions":"Oven: 350 degrees.<br>Mix together the flour, baking powder, salt, sugar, and 3 tablespoons of cocoa powder.<br>Add melted butter and milk.<br>Stir it up nicely and pour into a buttered 2 quart casserole dish.<br>Combine the cup of brown sugar with the remaining 4 tablespoons of cocoa powder, till crumbly, then sprinkle evenly over the batter in the casserole.<br>Pour the boiling water over the chocolate and brown sugar, evenly covering the surface.<br>Bake at 350 degrees for 40 minutes, and serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/27504/screamingly-english-chocolate-dessert"},{"id":"12795","title":"Chocolate Cobbler","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat the oven to 350 degrees F (175 degrees C).<br>Melt butter in an 8x8 inch baking dish while the oven preheats.<br>In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa.<br>Stir in milk and vanilla until smooth.<br>Spoon this batter over the melted butter in the baking dish.<br>Stir together the remaining cup of sugar and 1/4 cup cocoa powder.<br>Sprinkle over the batter.<br>Slowly pour boiling water over the top of the mixture.<br>Bake for 30 minutes in the preheated oven, until set.<br>Serve slightly warm with ice cream.","url":"https://recipe.bluelayer.org/recipe/12795/chocolate-cobbler"},{"id":"27486","title":"Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>water, bottled, generic","directions":"Wisk all dry ingredients together in a saucepan.<br>Add the water and wisk together all ingredients.<br>Cook on stovetop on high heat until boiling.<br>Remove from heat and sauce will thicken as it stands.","url":"https://recipe.bluelayer.org/recipe/27486/chocolate-syrup"},{"id":"27473","title":"White Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>vital wheat gluten<br>water, bottled, generic<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the flour, yeast and gluten in a medium-sized bowl.<br>Add the two cups of water and stir with a spoon until most of the flour is incorporated into a dough.<br>Add the teaspoon of salt and continue stirring, using your hands to make sure nothing gets left behind.<br>Dump the chocolate chips into the batter and try to get them into the dough.<br>Clean and flour a working surface and your hands, and tip the dough onto it.<br>The chocolate chips will keep falling out, but just push them back in.<br>Knead for about ten minutes, and then leave the dough to rest in a warm place for twenty minutes.<br>Returning to the dough, divide it into two pieces and knead each piece thoroughly until elastic I kneaded mine by hand for forty-five minutes each, but it may be fine to do it for less time if less time is what you have.<br>Leave to rise for forty-five minutes.<br>This is when you can wrap one loaf in clingfilm and transfer it to the fridge or freezer, to bake later according to necessity.<br>Line a bread dish with parchment paper and drop the dough into it, in a rough loaf-shape.<br>Bake in the oven at 230 degrees C (450 F) for twenty-five minutes.<br>The chocolate chips at the edge of the dough will caramelize; the ones inside will go gooey.<br>If you use your oven later the same day, the whole house will smell of hot white chocolate again.<br>Leave to cool for about fifteen minutes before cutting into it.","url":"https://recipe.bluelayer.org/recipe/27473/white-chocolate-bread"},{"id":"27458","title":"Pioneer Potato Candy","ingredients":"candies, semisweet chocolate<br>potatoes, raw, skin<br>salt, table<br>vanilla extract<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.<br>In a mixing bowl, combine the potato, salt and vanilla and the coconut.<br>Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time.<br>Mixture will liquefy when first sugar is added then gradually begin to thicken.<br>When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.<br>After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.<br>Shape in small 1/2 inch balls.<br>Dip balls in melted chocolate then roll in peanuts or coconut.","url":"https://recipe.bluelayer.org/recipe/27458/pioneer-potato-candy"},{"id":"27449","title":"Heavenly Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, marshmallows<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic","directions":"this is a really foolproof recipe.<br>firstly place chocolate,marshmellows,butter and water into a saucepan on moderate heat and stir until all is melted.the marshmellows take a little while so dont give up.<br>when all is melted switch of heat and whip the crem in a processor.add about 2/3 of the whipped cream to the chocolate mix and fold through.pour into small glasses/bowls and.<br>set in the fridge for 3-4 hours.top with remainder of cream.soooooo yummy!","url":"https://recipe.bluelayer.org/recipe/27449/heavenly-mousse"},{"id":"27440","title":"Pecan Brickle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>sugars, brown<br>syrups, corn, light<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Generously grease a 13x9 baking pan or coat with nonstick spray.<br>In a medium bowl, thoroughly stir together the flour, sugar, and salt.<br>Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.<br>Sprinkle the cream over the flour mixture.<br>Lightly stir to mix.<br>Gently knead until the mixture hold together.<br>If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.<br>Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.<br>Firmly press the dough in an even layer into the baking pan.<br>Refrigerate for 30 minutes.<br>Preheat oven to 350.<br>Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges.<br>Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.<br>TOPPING:.<br>Spread pecans in a medium baking pan.<br>Combine the butter, brown sugar, salt, corn syrup and cream.<br>Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.<br>Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.<br>Sspread topping evenly over the crust.<br>Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.<br>Transfer the pan to a wire rack and let stand until cooled to warm.<br>Sprinkle the chocolate morsels evenly over the top.<br>Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping.<br>It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.<br>Let stand until cooled to barely warm.<br>Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.<br>Let stand until completely cooled.<br>Store in an airtight container for up to 2 weeks or freeze for up to 2 months.<br>If freezing, leave the slab whole, then cut into bars when partially thawed.","url":"https://recipe.bluelayer.org/recipe/27440/pecan-brickle-bars"},{"id":"27436","title":"Cocoa Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>vanilla extract<br>carob flour","directions":"Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl.<br>Whisk in chocolate soymilk and oil until just combined.<br>Stir in vanilla extract.<br>Let batter sit 5 minutes before cooking.<br>Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat.<br>When hot, ladle on 1/4 cup batter for each pancake.<br>Sprinkle pancakes with several carob chips.<br>Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry.<br>Cook 2 minutes more, and remove to plate.<br>Serve with maple syrup or vanilla soy yogurt and fresh fruit.","url":"https://recipe.bluelayer.org/recipe/27436/cocoa-pancakes"},{"id":"27434","title":"Caramel Pecan Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.<br>Pat into an ungreased 9 X 13 glass pan.<br>Spread the pecans over the crust.<br>Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.<br>Cook over medium heat stirring constantly.<br>Bring to a full boil and boil for one minute, stirring constantly.<br>Pour over the crust and pecans.<br>Bake for 20 minutes and remove from oven- do not overbake.<br>Immediately sprinkle the top with 1 - 2 cups of chocolate chips.<br>The amount depends on your preference for chocolate.<br>Two cups will give a fairly thick layer.<br>When the chips have melted, spread evenly over the crust with a spreader or butter knife.","url":"https://recipe.bluelayer.org/recipe/27434/caramel-pecan-bars"},{"id":"27430","title":"Chocolate Peanut Butter Balls","ingredients":"dates, deglet noor<br>oil, corn, peanut, and olive<br>chocolate, dark, 70-85% cacao solids<br>salt, table<br>vanilla extract<br>water, bottled, generic","directions":"Place dates, peanuts, cacao powder, salt, vanilla extract and water in a food processor.<br>Pulse on high speed until smooth.<br>Remove mixture from food processor and roll it into your preferred size of balls.<br>Set on a serving tray.<br>Serve!<br>Note: If your dates are dry, add up to one additional tablespoon of water so that they hold together better.","url":"https://recipe.bluelayer.org/recipe/27430/chocolate-peanut-butter-balls"},{"id":"27418","title":"Bloodshot Buckeyes","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>salt, table<br>sugars, granulated<br>cookies, vanilla wafers, lower fat<br>candies, white chocolate","directions":"Line a baking sheet with parchment paper; set aside.<br>In a stand mixer fitted with the paddle attachment, or in a large bowl, cream the peanut butter, butter and salt to combine.<br>Gradually add the confectioners' sugar and combine until smooth.<br>Use a small ice cream scoop or spoon to make thirty-five 1 1/2-inch portions, then use your hands to roll into balls and place on the prepared baking sheet.<br>Refrigerate until firm, 10 to 15 minutes.<br>In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat.<br>Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely.<br>Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet.<br>Place an eyeball in the center of the ball and repeat the process with the remaining balls.<br>Let sit until the white coating is set, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/27418/bloodshot-buckeyes"},{"id":"27403","title":"Super Fast Chocolate Oatmeal","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour milk in microwaveable bowl .<br>Microwave full power for 2-2 1/2 minutes.<br>Add cocoa,sugar to bowl,mix then stir in oats.<br>Microwave full power 1 minute<br>Let stand 1 to 2 min .<br>Sprinkle some chocolate chips if desired .<br>Recipe can be doubled or tripled if needed.","url":"https://recipe.bluelayer.org/recipe/27403/super-fast-chocolate-oatmeal"},{"id":"27402","title":"Dark Chocolate Frosting","ingredients":"sugars, granulated<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract","directions":"Combine the sugar, corn syrup, milk and unsweetened chocolate in large saucepan.<br>Cook over medium heat, stirring until sugar is dissolved.<br>Cook to 232 degrees (100 C.) on a candy thermometer, stirring occasionally to prevent scorching.<br>Remove from heat and drop the butter on the chocolate mixture.<br>DO NOT STIR.<br>Cool until lukewarm (about 1 hour).<br>Add the vanilla and beat until frosting is creamy.<br>Spread quickley on cake.<br>NOTE: If frosting stiffens before spreading<br>is completed, add 1/2 to 1 tsp (5 ml) water<br>and beat until smooth.","url":"https://recipe.bluelayer.org/recipe/27402/dark-chocolate-frosting"},{"id":"27401","title":"Nesquik Hot Chocolate Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add everything together and store in an airtight container.<br>Add more or less cocoa powder to reach the degree of dark chocolatey that you desire.<br>To make one serving, heat a 12-ounce mug of water in the microwave until water reaches desired warmth.<br>Add 3 tablespoons of the mix to your hot water.<br>Stir and enjoy!","url":"https://recipe.bluelayer.org/recipe/27401/nesquik-hot-chocolate-mix"},{"id":"27384","title":"Bittersweet Chocolate Sauce Recipe","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>vanilla extract","directions":"Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.<br>Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.<br>Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/27384/bittersweet-chocolate-sauce-recipe"},{"id":"27379","title":"Divine Chocolate Truffles","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Crush the digestive biscuits into crumbs (Putting it into a small plastic bag and hitting it with a rolling pin works best).<br>Break the chocolate into small pieces and put into a microwaveable bowl.<br>Put the bowl into a saucepan about halfway full of water depending how big the bowl is (The bowl and water shouldn't touch each other) and heat until melted.<br>Mix in the butter and crushed biscuits.<br>Leave mixture in the fridge for 10 minutes.<br>Take a teaspoonful of the mixture and roll it into a ball shape with your hands.<br>To make it look more truffley roll it in cocoa powder or chocolate sprinkles.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/27379/divine-chocolate-truffles"},{"id":"27375","title":"Hershey's Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>salt, table","directions":"Combine cocoa, sugar, and salt in a saucepan.<br>Add water, and mix until smooth.<br>Bring this mixture to a boil.<br>Allow it to boil for one minute, be careful this does not over boil.<br>Remove from heat, when this cools add the vanilla.","url":"https://recipe.bluelayer.org/recipe/27375/hersheys-chocolate-syrup"},{"id":"27367","title":"Small Batch Quick Fudge Frosting","ingredients":"butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>salt, table<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Combine butter &amp; chocolate in a saucepan over low heat.<br>Stir until melted.<br>Stir in sugar &amp; salt; gradually whisk in cream.<br>Cook over med.<br>heat, stirring constantly until mixture is hot &amp; smooth.<br>Do not let it boil.<br>Remove the pan from heat &amp; stir in vanilla.<br>Let mixture cool slightly then use it as a warm glaze for cupcakes or brownies, or let it cool until frosting consistency &amp; frost.","url":"https://recipe.bluelayer.org/recipe/27367/small-batch-quick-fudge-frosting"},{"id":"27359","title":"Chocolate Frozen Yogurt with Chunky Rocky Road Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>raisins, seeded<br>ice creams, chocolate","directions":"In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter.<br>Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm.<br>Stir in the marshmallows and raisins.<br>Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve.","url":"https://recipe.bluelayer.org/recipe/27359/chocolate-frozen-yogurt-with-chunky-rocky-road-sauce"},{"id":"27351","title":"Chocolate Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>oil, olive, salad or cooking<br>salt, table","directions":"Place a metal mixing bowl in the freezer to chill.<br>Toast the nuts in a dry skillet over medium heat for about 8 minutes, until theyre light golden brown.<br>Pour them into the cold bowl and stir for I or 2 minutes.<br>When they are cool enough to handle, rub the nuts to peel off as much of the outer husks as possible-dont worry if they dont all come off.<br>Discard the husks.<br>Allow the nuts to cool while you make the chocolate sauce.<br>In a small saucepan over medium-low heat, melt the chocolate with the butter and sugar, stirring frequently, about 3 minutes or until smooth and well combined (note that the sugar will still be somewhat coarse).<br>Take the pan off the heat and continue stirring for about 30 seconds to cool slightly Stir in the vanilla.<br>Transfer the nuts to a food processor fitted with the metal blade and whirl for I minute to make a thick paste.<br>Scrape down the sides of the bowl; then, with the machine running, stream in the oil and continue to process for a full 5 minutes, until very smooth.<br>With the machine still running, stream the chocolate sauce into the nut butter, using a rubber spatula to really scrape out the pan, and continue to whirl to combine well, about another 2 minutes.<br>Add the salt to the spread and blend briefly to incorporate.<br>You can eat the spread immediately, but note that its even better the next day.<br>It will keep at room temperature for up to 3 days.<br>For longer storage (up to 3 months), refrigerate it, removing it from the fridge for 1 hour before eating and stirring it well right before use.","url":"https://recipe.bluelayer.org/recipe/27351/chocolate-hazelnut-spread"},{"id":"27332","title":"Mud Buddies","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Melt chocolate chips and peanut butter in microwave safe bowl.<br>It usually takes about a minute to a minute and a half.<br>Mix together until evenly blended.<br>You can also melt the chocolate and peanut butter on the stove using low heat and constantly stirring.<br>In a large bowl combine cereal and chocolate mixture.<br>Lightly stir using a spatula or flexible spoon.<br>Make sure cereal is evenly coated.<br>Next put the powdered sugar in a zipper seal bag and add the coated cereal.<br>Shake it around until coated well.<br>Then spread the cereal out on a sheet of wax paper and allow to cool.<br>Store in an airtight container and enjoy!","url":"https://recipe.bluelayer.org/recipe/27332/mud-buddies"},{"id":"27321","title":"Peppermint Patties","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.<br>Smash clumps of coconut oil against the side of the bowl until mixture is smooth.<br>Freeze mixture for a few minutes until it starts to harden, then remove from the freezer.<br>Use a 1.5-teaspoon ice cream scoop to measure out little balls onto a parchment-lined plate.<br>Place plate in the freezer to firm up the mint balls; when firm, remove from the freezer.<br>Squish balls down into flat little patties on parchment paper.<br>Dip patties into melted chocolate (use a spoon to drop the patty into the melted chocolate, dip and remove).<br>Place patties on parchment paper to harden (it takes 10 minutes, though on a summer day, you may need to re-freeze them).","url":"https://recipe.bluelayer.org/recipe/27321/peppermint-patties"},{"id":"27319","title":"Writing Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola","directions":"In a small bowl or measuring cup combine the chocolate chips and the oil.<br>Heat in the microwave on high for 3 minutes.<br>*Microwaves may vary in power so cooking time may vary.","url":"https://recipe.bluelayer.org/recipe/27319/writing-chocolate"},{"id":"27297","title":"Chow Mein Noodle Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>cream, whipped, cream topping, pressurized<br>sugars, brown<br>noodles, egg, dry, unenriched","directions":"Preheat the oven to 325 degrees F (165 degrees C).<br>Grease a 9x13 inch baking pan.<br>In a medium bowl, cream together the margarine and 1/2 cup brown sugar.<br>Stir in the flour; the mixture should be crumbly.<br>Sprinkle over the bottom of the prepared pan and pack down to cover.<br>Bake for 15 to 20 minutes in the preheated oven, until lightly toasted.<br>Remove from the oven and immediately sprinkle with chocolate chips.<br>When the chips have softened enough, spread them over the crust.<br>In a heat-proof bowl over simmering water, or in the microwave, combine the marshmallows, peanut butter, brown sugar and light cream.<br>Cook, stirring occasionally until melted and smooth.<br>Remove from heat and stir in the chow mein noodles.<br>Spread on top of the chocolate layer of the crust.<br>Let cool before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/27297/chow-mein-noodle-bars"},{"id":"27296","title":"Chocolate Dipped Raisins","ingredients":"raisins, seeded<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"In a saucepan over low heat, melt chocolate bar and disks.<br>Set saucepan in hot water to maintain dipping consistency.<br>Dip several raisins at a time in chocolate.<br>Place in paper candy cup.<br>Repeat with remaining chocolate and raisins.<br>Refrigerate until chocolate sets, about 10 minutes.<br>Store covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/27296/chocolate-dipped-raisins"},{"id":"27286","title":"Easy Energy Balls","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Stir oats, coconut, peanut butter, flax seeds, chocolate chips, and honey together in a large bowl until well-combined.<br>Roll into golf ball-size balls.","url":"https://recipe.bluelayer.org/recipe/27286/easy-energy-balls"},{"id":"27271","title":"Godiva Ice Cream Soda","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>beverages, carbonated, cola, regular<br>ice creams, vanilla","directions":"Pour Godiva in tall glass.<br>Add cola.<br>Top with ice cream.","url":"https://recipe.bluelayer.org/recipe/27271/godiva-ice-cream-soda"},{"id":"27254","title":"Chocolate Peanut Butter Fudge Crunch","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>butter, without salt<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>salt, table<br>sugars, powdered","directions":"Line an 8 inch square baking pan with parchment paper.<br>In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat.<br>Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal.<br>Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes.<br>Wash out the saucepan.<br>In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring.<br>Remove from the heat and stir in the remaining peanut butter and the powdered sugar.<br>Spread half of the peanut butter mixture over the cereal layer.<br>Top with the remaining 1 cup of cereal.<br>In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes.<br>Stir into the remaining peanut butter mixture.<br>Spread evenly on the cereal topped peanut butter layer.<br>Refrigerate until set, about 45 minutes.<br>Cut into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/27254/chocolate-peanut-butter-fudge-crunch"},{"id":"27245","title":"Buttercream Fondant for Chocolate Candies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>cream, whipped, cream topping, pressurized","directions":"Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.<br>Stir until sugar is all moistened.<br>Place on high heat and stir to make sure everything is combined.<br>Bring to a boil and DO NOT STIR after it begins to boil.<br>Gently lower thermometer into boiling syrup.<br>Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.<br>Continue to cook without stirring to 236F.<br>Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236F.<br>Let it cool a few minutes, make sure heat is no longer coming off.<br>When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.<br>Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat.<br>Incorporate marshmallow cream at this time.<br>When fondant starts to hold its shape, start kneading with your hands.<br>It will become crumbly but keep working until it is smooth.<br>Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge.<br>It is best if kept for 1-2 weeks before flavoring.","url":"https://recipe.bluelayer.org/recipe/27245/buttercream-fondant-for-chocolate-candies"},{"id":"27239","title":"Simple Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>vanilla extract","directions":"Place the chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until chocolate melts, 2 to 3 minutes.<br>Remove from heat and stir in vanilla.<br>Use to glaze cakes, cupcakes, icecream or any other dessert.","url":"https://recipe.bluelayer.org/recipe/27239/simple-chocolate-glaze"},{"id":"27233","title":"White Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, powdered","directions":"In a large bowl, beat the butter using an electric mixer on medium speed, for 3 minutes until creamy.<br>Add in the milk carefully and beat until smooth; add in the melted chocolate and beat well, about 2 minutes.<br>Add in the vanilla and beat for 3 minutes.<br>Gradually add in the sugar and beat on low speed until creamy and of desired consistency.","url":"https://recipe.bluelayer.org/recipe/27233/white-chocolate-buttercream"},{"id":"27219","title":"Chocolate Caramel-Nut Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>sugars, granulated<br>syrups, corn, light<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Spread popcorn in 2 large, deep roasting pans.<br>Bring sugar, corn syrups and water to boil in 4-quart saucepan.<br>Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it's ready.<br>Remove from heat.<br>Carefully stir in salt, baking soda and vanilla extract.<br>Because the candy is very hot, the vanilla extract will spatter and the mixture will foam.<br>Pour over popcorn and stir to coat.<br>Let cool.<br>Store airtight.<br>Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.<br>Melt chocolate chips according to package directions.<br>Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds.<br>Let stand at room temperature until chocolate hardens.<br>Store airtight.","url":"https://recipe.bluelayer.org/recipe/27219/chocolate-caramel-nut-popcorn"},{"id":"27216","title":"Luxurious Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine all the ingredients in the insert of a 5-7 quart slow cooker.<br>Cover and cook on LOW for 1 hour.<br>Stir up the chocolate from the bottom of the pan with a whisk.<br>Cover and cook on LOW for another 3 hours.<br>Serve hot chocolate in the cooker set on warm.","url":"https://recipe.bluelayer.org/recipe/27216/luxurious-hot-chocolate"},{"id":"27214","title":"Raw Vegan Pecan Fudge Brownies","ingredients":"nuts, pecans<br>water, bottled, generic<br>butter, without salt<br>chocolate, dark, 70-85% cacao solids<br>spices, nutmeg, ground","directions":"If you soaked the dates remove them from the soak water and put them into your food processor with the pecans, cacao butter, cacao powder and nutmeg.<br>Process until it resembles a brownie dough.<br>Remove and press into a pan of your choice.<br>Put into the fridge to set up for a few hours.<br>You can cut these into squares once they have set.<br>Store in the fridge or freezer in an air tight containter.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/27214/raw-vegan-pecan-fudge-brownies"},{"id":"27205","title":"Dark Chocolate Walnut Raspberry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cornstarch<br>salt, table<br>butter, without salt<br>nuts, walnuts, english<br>jams and preserves, apricot<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, walnuts, english","directions":"Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.<br>Add the butter and mix on low speed until dough forms.<br>Stir in 1/2 cup finely diced walnuts.<br>Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.<br>Wrap the log in waxed paper and refrigerate until firm, about 2 hours.<br>(Can be prepared up to 4 days ahead.<br>).<br>Preheat the oven to 350F .<br>Line 2 heavy large baking sheets with parchment.<br>Using a long sharp knife, slice the dough into thin rounds.<br>Arrange the rounds on prepared baking sheets, spacing evenly.<br>Bake until golden brown, about 10 minutes.<br>Spoon a teaspoon of jam onto half of the cookies.<br>Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.<br>Remove the cookies from the oven.<br>Place a plain cookie atop cookies with jam, forming a sandwich.<br>Cool completely.<br>Arrange cookies on the parchment-lined baking sheets.<br>Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern.<br>Immediately sprinkle the cookies with remaining coarsely chopped nuts.<br>Chill until chocolate sets.<br>Store the cookies in an airtight tin up to 3 days.","url":"https://recipe.bluelayer.org/recipe/27205/dark-chocolate-walnut-raspberry-cookies"},{"id":"27197","title":"Chocolate Toffee Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>nuts, almonds","directions":"In a large bowl, combine flour, sugar, cocoa and baking soda.<br>Whisk the water, oil, vinegar and vanilla until smooth.<br>Gradually add to dry ingredients just until combined.<br>Stir in toffee bits.<br>Fill paper-lined muffin cups two-thirds full.<br>Bake at 350 for 20-25 minutes or until a toothpick comes out clean.<br>Cool for 10 minutes before removing from pans to wire racks to cool completely.<br>For frosting, combine confectioners' sugar and cocoa; set aside.<br>In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth.<br>Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached.<br>Stir in 1/2 cup toffee bits.<br>Frost cupcakes.<br>Cover and refrigerate until serving.<br>Top with remaining toffee bits before serving.<br>Yield: about 1-1/2 dozen.","url":"https://recipe.bluelayer.org/recipe/27197/chocolate-toffee-cupcakes"},{"id":"27183","title":"Milk Chocolate Pots De Creme","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Place chips in blender.<br>Heat milk and butter in a small saucepan over low heat while stirring, just until mixture begins to boil.<br>Immediately pour hot liquid into blender container.<br>Cover and blend at high speed until smooth - approx 1 minute.<br>Pour into dessert dishes and chill at least 3 hours, until set.<br>This makes 4 half cup servings.","url":"https://recipe.bluelayer.org/recipe/27183/milk-chocolate-pots-de-creme"},{"id":"27182","title":"Mock Hostess Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>sugars, powdered","directions":"Cupcakes: Position a rack in the center and preheat oven to 325F (160C).<br>Lightly butter twenty-four 1 3/4x 3/4 (1-oz) muffin of biscuit cups.<br>Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.<br>Mix in the sugar.<br>Make a well in the center.<br>Whisk in the water, oil, vinegar, and vanilla.<br>Blend until smooth.<br>(The batter will be very thin.)<br>Spoon the batter into the prepared cups.<br>Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.<br>Cool the cupcakes in the pans on a wire rack for 5 minutes.<br>Remove the cupcakes from the pans and finish cooling on the rack.<br>Filling: In a heavy medium saucepan over medium-high heat, bring the cream to a boil.<br>Add the white chocolate and remove from heat.<br>Let the mixture stand briefly, stir until smooth.<br>Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.<br>(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)<br>With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.<br>Transfer the filling to a pastry bag fitted with a 38 inch plain tip.<br>Insert the pastry tip 1/4 inch into the bottom of each cupcake and squeeze a little filling into each one.<br>Glaze: Place the chocolate in a small bowl.<br>Whisk in the boiling water and blend until smooth.<br>One at a time, dip the top of each cupcake into the warm glaze.<br>Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.<br>Refrigerate the cupcakes for 5 minutes to set the glaze.<br>Icing: In a medium bowl, whisk the egg white until frothy.<br>Stir in the cream of tartar.<br>Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing.<br>Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip.<br>Remove the cupcakes from the refrigerator.<br>Pipe a design (a squiggle, spiral, etc.)<br>on the top of each cupcake.<br>Let the design harden and then cover and refrigerate the cupcakes.<br>Serve at room temperature.<br>Makes 22 to 24 miniature cupcakes.<br>Notes:<br>The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.<br>These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/27182/mock-hostess-cupcakes"},{"id":"27176","title":"Chocolate and Hazelnut Cheesecake Slice","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cheese, parmesan, hard<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts","directions":"Preheat oven to 160 C and Lightly grease and line a 20cm x 30cm baking tin with non-stick baking paper.<br>For the biscuit base, place butter, sugar, flour and cocoa powder in a large bowl and rub together with your fingertips until the mixture begins to resemble moist, rough breadcrumbs.<br>Press the mixture firmly into the base of the prepared tin and chill for 10mins.<br>Bake for 20 mins then set aside to cool.<br>Beat together the cream cheese and sour cream until smooth, then fold through the chocolate and hazelnuts.<br>Spoon the mixture over the prepared base, smoothing it out evenly.<br>Chill in the fridge for at least 4 hours.<br>For the topping, pour the chocolate onto a piece of greaseproof paper and scatter with the hazelnuts.<br>Chill to set, then roughly chop and scatter over the cheesecake.<br>Cut into 18 slices &amp; serve.","url":"https://recipe.bluelayer.org/recipe/27176/chocolate-and-hazelnut-cheesecake-slice"},{"id":"27167","title":"Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>salt, table<br>vanilla extract","directions":"Combine milk, cocoa, sugar, chocolate chips, cinnamon, cayenne pepper and pinch of salt in a saucepan.<br>Warm on low heat and stir for about 5-10 minutes, until chocolate is melted.<br>Watch that it doesnt scorch.<br>Do not boil.<br>Remove from heat and add vanilla.<br>Serve in your favorite mug with homemade marshmallows!","url":"https://recipe.bluelayer.org/recipe/27167/hot-cocoa"},{"id":"27146","title":"Brown Sugar Mixture","ingredients":"sugars, granulated<br>sugars, granulated","directions":"Mix sugars together until well combined.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/27146/brown-sugar-mixture"},{"id":"27139","title":"Sue Nutty Fudge Bars","ingredients":"beverages, protein powder whey based<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cheese, parmesan, hard<br>nuts, walnuts, english<br>vanilla extract<br>peanut butter, smooth style, without salt<br>sugars, granulated","directions":"Melt butter, cream cheese, peanut butter, and chocolate.<br>Mix well.<br>Add splenda and vanilla, mix well again.<br>Now add nuts and portein powder and mix.<br>Mix well so that the powder dissolves into the mixture.<br>Place in baking pan, flatten and refrigerate, a rectangle casserole dish works well here.<br>Cut into 8 bars.","url":"https://recipe.bluelayer.org/recipe/27139/sue-nutty-fudge-bars"},{"id":"27134","title":"Lower Sugar Oatmeal Caramelita Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>butter, without salt<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 350 degrees.<br>Grease 9 x 13 inch pan.<br>Blend all crust ingredients at low speed until crumbly.<br>Press half (about 3 cups) into pan.<br>Bake at 350 degrees for 10 minutes.<br>Combine caramel and flour, set aside.<br>Sprinkle warm crust with chocolate chips.<br>Drizzle with caramel mixture; sprinkle with reserved crumbs.<br>Bake 18 to 22 minutes or until golden brown.<br>Refrigerate 1 to 2 hours until filling sets.<br>Cut into bars and enjoy!","url":"https://recipe.bluelayer.org/recipe/27134/lower-sugar-oatmeal-caramelita-bars"},{"id":"27130","title":"One Minute Chocolate Cake in a Mug","ingredients":"cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Mug cake recipe: Combine dry ingredients and mix very, very well.<br>Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug.<br>Microwave 30-40 seconds.<br>If you dont want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).","url":"https://recipe.bluelayer.org/recipe/27130/one-minute-chocolate-cake-in-a-mug"},{"id":"27123","title":"Choc Raisin and Popcorn Bars","ingredients":"sugars, brown<br>syrups, corn, light<br>spices, cinnamon, ground<br>butter, without salt<br>snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>raisins, seeded","directions":"Combine sugar,syrup, cinnamon and butter in large pot.<br>Stir over medium heat till butter melts.<br>Simmer w/out boiling for 5 minutes till slightly thickened.<br>Cool slightly.<br>In a large bowl combine cooled popcorn, peanuts and choc covered raisins.<br>Pour over syrup and mix well.<br>Press into a greased lined 18 x 28 cm lamington tin.<br>Allow to set then cut into bars.<br>Drizzle with melted chocolate if so desired.","url":"https://recipe.bluelayer.org/recipe/27123/choc-raisin-and-popcorn-bars"},{"id":"27118","title":"Les Quatres Mendiants","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds<br>nuts, pine nuts, dried<br>nuts, pistachio nuts, raw<br>nuts, walnuts, english<br>nuts, hazelnuts or filberts<br>raisins, seeded","directions":"Cut 12 6-inch squares of aluminum foil and line 12 4-inch tart molds.<br>Melt the chocolate in the top half of a double boiler or in a small bowl set over a saucepan of water.<br>Place over low heat and stir often.<br>When all the chocolate has melted, remove it from the heat and pour equal amounts into the lined molds.<br>Let the chocolate cool for 5 to 10 minutes in the molds and then distribute the various nuts and raisins equally over the tops.<br>If they sink, wait another few minutes and try again.<br>The chocolate should be soft enough that the nuts and raisins adhere, but not so soft that they sink.<br>When the chocolates have hardened, lift them out of the molds and gently remove the aluminum foil.<br>The cooling process can be speeded up by putting the candies in the refrigerator for 30 minutes.<br>Place the chocolates on a serving tray or store in an airtight container in the refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/27118/les-quatres-mendiants"},{"id":"27105","title":"Chocolate Balloon Bowls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Special equipment: 10 to 12 water balloons, plus a few extra in case of popping (see Cook's Note)<br>Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted.<br>Whisk the mixture together, take the bowl off the heat and let cool to room temperature.<br>Meanwhile, blow up the water balloons.<br>Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.<br>Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set.<br>Allow to set completely, refrigerating if desired to speed up the process.<br>Pop the balloons and fill with your favorite candy or snack.","url":"https://recipe.bluelayer.org/recipe/27105/chocolate-balloon-bowls"},{"id":"27093","title":"Chocolate Chex Caramel Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>vanilla extract","directions":"Into large microwavable bowl, measure cereal; set aside.<br>Line cookie sheet with waxed paper.<br>In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.<br>Stir in baking soda until dissolved.<br>Pour over cereal, stirring until evenly coated.<br>Microwave on High 3 minutes, stirring every minute.<br>Spread on cookie sheet.<br>Cool 10 minutes.<br>Break into bite-size pieces.<br>In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).<br>Drizzle over snack.<br>Refrigerate until set.<br>Store in tightly covered container.<br>High Altitude (3500-6500 ft): No change.","url":"https://recipe.bluelayer.org/recipe/27093/chocolate-chex-caramel-crunch"},{"id":"27085","title":"Homemade Roca","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Melt butter in a heavy-bottomed pan.<br>Add sugar, syrup and water.<br>Boil until sugar dissolves.<br>Continue soft boiling and stir frequently until it reaches 290 degrees.<br>Pour into a sprayed foil-lined pan (15x10x1) and spread to the edges.<br>Cool for 5 minutes.<br>Evenly sprinkle chocolate chips over the mixture and let set for 2 minutes.<br>Spread chips out with spatula.<br>Cover with almonds (optional) and set in the fridge for several hours to harden.<br>Once its completely hardened, remove from the pan and break into pieces.","url":"https://recipe.bluelayer.org/recipe/27085/homemade-roca"},{"id":"27075","title":"Ballpark Bark","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pretzels, soft, unsalted<br>candies, marshmallows","directions":"Lightly grease a sheet pan with nonstick cooking spray.<br>Combine the butter, sugar, and salt in a medium saucepan over high heat and bring to a boil.<br>Continue cooking until a candy thermometer reads 300 F. Remove the saucepan from the heat and immediately add the peanuts, stirring to coat them.<br>Pour the peanut mixture onto the prepared sheet pan and spread it as thinly as possible.<br>Allow the brittle to cool to room temperature, about 1 hour.<br>Once the brittle is fully cooled, cut it into 1-inch pieces.<br>Measure 3/4 cup of brittle and set it aside, reserving the remaining brittle for another use.<br>(The peanut brittle can be kept in an airtight container at room temperature for up to 4 weeks.)<br>Temper the milk chocolate as directed in Basic Tempered Chocolate (page 163).<br>Once the chocolate is tempered, add the 3/4 cup brittle, the pretzels, and the marshmallows and stir to coat as much as possible.<br>Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper.<br>Spread it as thinly as possible.<br>Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).<br>Using a chefs knife, cut the bark into bite-size pieces, about 1 inch.<br>Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/27075/ballpark-bark"},{"id":"27070","title":"Raspberry Puree to go with Chocolate Torte/Cake","ingredients":"raspberries, raw<br>lemon juice, raw<br>sugars, granulated","directions":"Puree: Combine ingredients in a blender container and puree.<br>Press through a sieve to remove seeds.<br>Serve over slices of chocolate torte.","url":"https://recipe.bluelayer.org/recipe/27070/raspberry-puree-to-go-with-chocolate-torte-cake"},{"id":"27067","title":"Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>water, bottled, generic","directions":"In a medium bowl, mix together flour, sugar, baking powder, salt, and cocoa powder.<br>Stir in milk and oil just until blended.<br>Add the nuts.<br>Spread in an ungreased 9x13 baking pan.<br>Mix the second portion of cocoa powder with the brown sugar until combined.<br>Spread evenly over the batter in the pan.<br>Then pour the hot water over everything.<br>(You may want to place the 9x13 pan on a baking sheet to catch any drips that may bubble out of the pan.<br>If you use a Pyrex dish you will definitely want to do this.)<br>Bake at 350 degrees for 45 minutes.<br>It will look something like a chocolate cobbler, with a cake portion that should be dry and set on top with the chocolate sauce bubbling through cracks and around the edges.<br>Serve warm with vanilla ice cream or whipped cream.<br>I find this is also good served with caramel sauce or fresh berries.","url":"https://recipe.bluelayer.org/recipe/27067/chocolate-pudding-cake"},{"id":"27065","title":"Chocolate Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt.<br>Bring to a boil, whisking frequently.<br>Let it boil, continuing to whisk, for 45 seconds.<br>Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water.<br>Transfer the mixture to a blender and blend for 15 seconds.<br>Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.<br>If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.","url":"https://recipe.bluelayer.org/recipe/27065/chocolate-sorbet"},{"id":"27064","title":"Cookie Dough Ice cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, chocolate","directions":"Melt unsweetened chocolate and half of the chocolate chips.<br>In a bowl cream butter and sugar.<br>Add vanilla and water and beat until smooth.<br>Beat in melted chocolate.<br>Add flour, and all the remaining chocolate chips.<br>Mix.<br>Drop dough into softened ice cream and partially blend to combine.<br>Return to the freezer before serving.","url":"https://recipe.bluelayer.org/recipe/27064/cookie-dough-ice-cream"},{"id":"27062","title":"Energy Bars - Unbaked","ingredients":"oats<br>wheat germ, crude<br>oat bran, raw<br>beverages, protein powder whey based<br>peanut butter, smooth style, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Mix all ingredients well.<br>Pat out on wax paper into a large rectangle.<br>Take a large knife and divide into bar shaped rectangles.<br>Put these in Ziploc bags and freeze til you need them.","url":"https://recipe.bluelayer.org/recipe/27062/energy-bars-unbaked"},{"id":"27042","title":"Modeling Chocolate","ingredients":"candies, semisweet chocolate<br>syrups, corn, light","directions":"Melt the chocolate in a bowl over a saucepan of gently simmering water.<br>(Or use a double boiler.)<br>Stir in the corn syrup, and the chocolate will stiffen immediately.<br>Stir until completely combined.<br>Wrap in plastic, and cool to room temperature.<br>When it's time to work with it, just knead it like dough.<br>It will soften to just the right texture from contact with the warmth of your hands.<br>Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture,then gradually decreasing the size of the opening until it reaches your preferred thinness.<br>Shape it any way you want!","url":"https://recipe.bluelayer.org/recipe/27042/modeling-chocolate"},{"id":"27018","title":"Oaty Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oats<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 degC/350 degF.<br>Sift flour and baking powder together.<br>add oats and rub in butter until mix resembles breadcrumbs.<br>Add sugar, syrup and choc chips until it forms a stiff dough.<br>Roll on a floured surface and cut out rounds or roll into a 9cm diameter sausage and slice into eight for chewy cookies.<br>Bake on a parchment covered tray for 20 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27018/oaty-chocolate-chip-cookies"},{"id":"27011","title":"Doughnuts","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>butter, without salt<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>sugars, powdered<br>cream, whipped, cream topping, pressurized<br>sugars, granulated","directions":"Place first 6 ingredients inside the bread pan.<br>Add water.<br>Close cover and place dry yeast into the yeast holder.<br>Divide the dough into 12 equal portions.<br>Roll each portion into a ball.<br>Place on a lightly floured surface.<br>Cover with a plastic wrap and rest for 20 minutes.<br>Shape each ball as desired, in a ring, twisted, or in an oval shape.<br>Place on a greased baking pan.<br>Proof at 90 deg.<br>for 30 minutes or until nearly doubled.<br>Deep fry the doughnuts in 360 deg.<br>oil until golden brown.<br>Let cool.<br>Garnish with your choice of toppings.<br>If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.","url":"https://recipe.bluelayer.org/recipe/27011/doughnuts"},{"id":"27003","title":"White Chocolate Cashew Brittle","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>nuts, cashew nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds","directions":"Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.<br>This only takes a few minutes and will burn if left unattended.<br>Chop the cashews and spread evenly over the bottom of an ungreased 9x9\" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.<br>Combine the butter, sugar and water in a large heavy saucepan.<br>Stir over medium heat until ingredients are combined.<br>Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).<br>Pour over nuts &amp; coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).<br>Let sit for about an hour.<br>Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.<br>Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.<br>Once cooled, use a very sharp french knife and cut into 1\" squares.","url":"https://recipe.bluelayer.org/recipe/27003/white-chocolate-cashew-brittle"},{"id":"26997","title":"Maple Chocolate Nut Fudge","ingredients":"sugars, granulated<br>sugars, brown<br>butter, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Put the butter,sugars,syrup,chocolate&amp; cream in saucepan.<br>While stirring constantly,cook to 240,or to soft ball stage.<br>Remove from heat,add in the coconut,beating until mixture is creamy.<br>Pour into buttered pans,sprinkle nuts over top.<br>Let cool before cutting into pieces.","url":"https://recipe.bluelayer.org/recipe/26997/maple-chocolate-nut-fudge"},{"id":"26989","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>sugars, granulated<br>nuts, walnuts, english<br>oil, olive, salad or cooking<br>water, bottled, generic<br>orange juice, raw<br>vanilla extract<br>vinegar, distilled","directions":"Preheat oven to 375 degrees.<br>Sift dry ingredients into 8\" square or 9\" round baking pan.<br>Mix liquids (except vinegar) and whisk into dry.<br>When batter is smooth, add vinegar and stir quickly, until it is evenly distributed.<br>Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done.<br>This cake is great served with soya cream or vegan ice cream.","url":"https://recipe.bluelayer.org/recipe/26989/vegan-chocolate-cake"},{"id":"26978","title":"Peanut Butter Energy Bites","ingredients":"oats<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract<br>seeds, chia seeds, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the oats, peanut butter, honey, vanilla, and chia seeds.<br>Mix well until thoroughly combined.<br>Add the chocolate chips and stir well.<br>Shape into 18 small balls and place them on a plate or tray.<br>Refrigerate until firm, if desired.<br>Notes: The energy bites keep best if refrigerated in an airtight container for up to two weeks.<br>They can be left on the counter,but will soften up.","url":"https://recipe.bluelayer.org/recipe/26978/peanut-butter-energy-bites"},{"id":"26970","title":"Chocolate-Caramelized Macadamia Nuts","ingredients":"sugars, granulated<br>nuts, macadamia nuts, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated","directions":"Place macadamia nuts and sugar in a four-quart saucepan.<br>Cook over medium-high heat, stirring constantly with a wooden spoon until the sugar melts and begins to rechrystallize and the nuts become white and coated with sugar, about 12 minutes.<br>Transfer the nuts to a baking sheet, and set aside until cool enough to handle.<br>Separate the nuts and let cool completey.<br>Line a baking sheet with parchment paper.<br>In a medium bowl, melt the chocolate in the top of a double boiler or a heat-proof bowl over a pan of simmering water.<br>Using a fork, dip the sugared nuts in the melted chocolate, coating completely.<br>Place on a lined baking sheet.<br>Refrigerate until chocolate has set.<br>Sift confectioners' sugar over a baking pan.<br>Roll nuts in sugar.<br>Transfer the sugar and the nuts to an airtight container and store in a cool, dry place for up to a week.","url":"https://recipe.bluelayer.org/recipe/26970/chocolate-caramelized-macadamia-nuts"},{"id":"26966","title":"Chocolate Covered Strawberries","ingredients":"strawberries, raw<br>candies, semisweet chocolate","directions":"Rinse, but do not hull the strawberries.<br>Drain and pat completely dry.<br>Put the semisweet chocolate into heatproof medium bowls.<br>Fill medium saucepan with a couple inches of water and bring to a simmer over medium heat.<br>Turn off the heat; set the bowls of chocolate over the water to melt.<br>Stir until smooth.<br>Once the chocolates are melted and smooth, remove from the heat.<br>Line a sheet pan with parchment or waxed paper.<br>*Cook's Note: Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds.<br>Remove, stir and microwave for 10 seconds more until the chocolate has melted.<br>Allow the chocolate to cool slightly to thicken<br>Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate.<br>Twist the strawberry so that the chocolate forms a \"tail\" at the end.<br>Set strawberries on the parchment paper.<br>Repeat with the remaining strawberries.","url":"https://recipe.bluelayer.org/recipe/26966/chocolate-covered-strawberries"},{"id":"26958","title":"Basic Chocolate Sauce (Does Not Thicken Or Harden Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>salt, table<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"All of these recipes come from _Maida Heatter's Book of Great Chocolate Deserts_, that I highly recommend to any and all of you chocolate fiends on the Porch.<br>Break up chocolate and place in the top half of a large double boiler (1 - 1 1/2 quart).<br>Heat over warm-not boiling- water till chocolate is melted.<br>Stir in sugar, salt and butter; then gradually add in the cream, stirring till smooth.<br>Put the top half of the double boiler over direct heat<br>(low-medium) and stir constantly for 4 - 5 min till the sauce thickens slightly.<br>Don't boil!<br>Remove from heat and stir in vanilla.<br>Serve hot or possibly at room temperature.","url":"https://recipe.bluelayer.org/recipe/26958/basic-chocolate-sauce-does-not-thicken-or-harden-recipe"},{"id":"26955","title":"Two-minute Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>salt, table","directions":"Mix all ingredients in a bowl and microwave for 1 minute and 30 seconds.<br>Stir well until everything is melted.<br>Pour in a pan and set in the fridge for 2 hours.<br>Cut and serve.","url":"https://recipe.bluelayer.org/recipe/26955/two-minute-chocolate-fudge"},{"id":"26951","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, almonds<br>sugars, powdered<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>alcoholic beverage, liqueur, coffee, 53 proof<br>sugars, powdered","directions":"*Note:Apple juice may be substituted for coffee liqueur if desired.<br>In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon.<br>Blend in chocolate, pumpkin, and coffee liqueur.<br>Form into 1-inch balls.<br>Chill.<br>Dust with remaining powdered sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/26951/rich-chocolate-pumpkin-truffles"},{"id":"26947","title":"Peanut Butter and Chocolate Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 8 x 11 pyrex dish.<br>Add 1 1/2 cups sugar, 1/3 cup evaporated milk and 3 tablespoons butter to a medium saucepan.<br>Bring to a boil and cook 4 minutes after it boils, stirring constantly.<br>Remove from heat and add peanut butter chips and 1 cup marshmallow creme.<br>Mix well.<br>Pour into Pyrex dish.<br>Repeat process with remaining ingredients, adding chocolate chips to this batch.<br>Pour over peanut butter layer.<br>Cool and slice.","url":"https://recipe.bluelayer.org/recipe/26947/peanut-butter-and-chocolate-fudge"},{"id":"26924","title":"Chocolate-Walnut Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>cookies, vanilla wafers, lower fat<br>nuts, walnuts, english","directions":"Stir chocolate in top of double boiler set over simmering water until melted and smooth.<br>Remove from over water.<br>Whisk in 1/2 cup sugar and corn syrup, then the rum.<br>Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.<br>Place remaining 1/2 cup sugar in shallow bowl.<br>For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball.<br>Roll balls in sugar to coat evenly.<br>Cover and refrigerate at leas overnight and up to 5 days.","url":"https://recipe.bluelayer.org/recipe/26924/chocolate-walnut-rum-balls"},{"id":"26912","title":"Basic Crispy Cookie Cutter Cookies","ingredients":"egg, white, raw, fresh<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract","directions":"Microwave the butter for about 10 seconds, and mix with spatula by mashing.<br>If you bring the butter to room temperature, you don't need to microwave.<br>Add sugar and vanilla extract, and mix well.<br>Add a beaten eggs or milk, and mix well until the mixture is smooth and no longer lumpy as illustrated in the picture.<br>I recommend using a whisk.<br>Add flour, mix, and roll into a ball.<br>Using a spatula works better.<br>Place the dough on top of plastic wrap or on the work surface with flour.<br>Roll out with a rolling pin into 2 ~ 3 mm.<br>Cut out shapes with your favorite cookie cutters.<br>Lay on parchment paper over a baking sheet.<br>You only see one baking sheet in the picture, but you will make 2 baking sheets worth of cookies.<br>Bake in the oven at 180C / 355F for about 17 ~ 19 minutes.<br>You don't need to preheat the oven.<br>If the dough is thin, 17-minute baking time will be perfect.<br>Please be careful not to burn them.<br>Done.<br>(<br>It's also delicious with chocolate chips, black tea leaves, matcha, or almonds!","url":"https://recipe.bluelayer.org/recipe/26912/basic-crispy-cookie-cutter-cookies"},{"id":"26904","title":"Best Ever Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>cream, whipped, cream topping, pressurized","directions":"Preheat oven to 450; stir together the first 4 ingredients in a big bowl.<br>Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.<br>Freeze 5 minutes.<br>Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.<br>Turn dough out onto wax paper; gently press dough or pat dough into a 7-inch round (mixture will be crumbly).<br>Cut round into 8 wedges.<br>Place wedges 2 inches apart on a lightly greased baking sheet.<br>Brush tops of wedges with remaining 2 tablespoons cream just until moistened.<br>Bake for 13-15 minutes or until golden.<br>*Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream.<br>*Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream.<br>*Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream.<br>*Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream.<br>*Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream.<br>*Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream.<br>*Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream.<br>*Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.","url":"https://recipe.bluelayer.org/recipe/26904/best-ever-scones"},{"id":"26901","title":"German Chocolate Cake Icing","ingredients":"sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans","directions":"Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally.<br>Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.<br>Remove from heat and stir in coconut and pecans.<br>If icing is too thick, thin with milk to desired consistency.","url":"https://recipe.bluelayer.org/recipe/26901/german-chocolate-cake-icing"},{"id":"26896","title":"A1 Prize Winning Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>nuts, pecans<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.<br>Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.<br>Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.<br>Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined.<br>Let mixture cool to 200 degrees which can take from 5 to 10 minutes.<br>Stir in both of the chocolate until smooth.<br>Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.<br>Using the foil overhang, remove fudge from pan and cut into squares.<br>Will keep refrigerated in an airtight container for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/26896/a1-prize-winning-fudge"},{"id":"26895","title":"Candy Cookies (With White Chocolate) Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>pretzels, soft, unsalted","directions":"Heat the white chocolate in electric frying pan with temperature set on worm or possibly over a pan of boiling water.<br>Stir into the melted chocolate the cereal, pretzels and nuts.<br>Drop by tsp.<br>onto waxed paper.","url":"https://recipe.bluelayer.org/recipe/26895/candy-cookies-with-white-chocolate-recipe"},{"id":"26882","title":"Vegan Cookie Biscuits","ingredients":"oats<br>wheat flour, white, cake, enriched<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>water, bottled, generic<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"Line two baking sheets with parchment paper or spray with baking spray.<br>Mix dry ingredients in one bowl.<br>Whisk wet ingredients together in another small bowl, beating vigorously with a whisk until emulsified.<br>Stir wet ingredients into dry ingredients, mixing until everything is moistened.<br>Let sit five minutes.<br>Drop slightly rounded tablespoons of dough onto baking sheets, about 1 inch apart.<br>Bake one sheet at a time on the center rack of oven until cookies are slightly golden, about 10-15 minutes.<br>Caution, cookies bake very quickly.","url":"https://recipe.bluelayer.org/recipe/26882/vegan-cookie-biscuits"},{"id":"26863","title":"Cranberry Nut Oatmeal Granola Bars","ingredients":"oats<br>cranberries, dried, sweetened<br>nuts, pecans<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,<br>wheat germ, crude<br>sugars, brown<br>honey<br>oil, olive, salad or cooking<br>salt, table<br>vanilla extract<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line an 8-inch square baking dish with parchment paper or waxed paper.<br>Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.<br>Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds.<br>Stir mixture and heat in microwave again until smooth, about 30 seconds more.<br>Stir vanilla extract and cinnamon into brown sugar mixture.<br>Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.<br>Bake in the preheated oven until edges are golden brown, about 30 minutes.<br>Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/26863/cranberry-nut-oatmeal-granola-bars"},{"id":"26859","title":"Chocolatier","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>ice creams, chocolate","directions":"Combine all ingredients (except chocolate shavings) in an electric blender and blend.<br>Pour into a chilled champagne flute, garnish with chocolate shavings, and serve.","url":"https://recipe.bluelayer.org/recipe/26859/chocolatier"},{"id":"26853","title":"Peanut Butter Cookies","ingredients":"milk, canned, condensed, sweetened<br>vanilla extract<br>candies, white chocolate<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>oil, corn, peanut, and olive<br>water, bottled, generic","directions":"grind butterfinger bars, peanut butter cups with sugar using food processor.<br>cream peanut butter, sweetened condensed milk, vanilla, add sugar and cream together.<br>Grind flour with peanuts to make peanut flour and add to creaming mixture.<br>Combine all ingredients and bake at 350 for 7 to 10 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/26853/peanut-butter-cookies"},{"id":"26841","title":"No Bake Chocolate Cookies II","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>oats<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a saucepan over medium heat, combine sugar, milk, and margarine.<br>Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes.<br>Remove from heat and stir in the oats, vanilla, cocoa and coconut.<br>Spoon onto waxed paper and allow to cool for at least an hour.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26841/no-bake-chocolate-cookies-ii"},{"id":"26833","title":"Chocolate Toffee Bites","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Base:.<br>Preheat oven to 350 degrees F (180 degrees C).<br>Line a 9 x 13 (3 L) baking sheet with parchment paper.<br>Mix flour, sugar and butter until mixture resembles coarse crumbs.<br>Mixture will be ery dry.<br>Press into prepared pan.<br>Sprinkle pecans evenly over mixture.<br>Topping:.<br>Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil.<br>Boil one minute.<br>Pour over pecans.<br>Bake in preheated oven 18-20 minutes, until topping is bubbling.<br>Remove from oven and immediately sprinkle with chocolate chips.<br>Let stand 3-5 minutes.<br>Carefully spread to cover.<br>Cool in refrigerator until chocolate sets.<br>Cut into squares.<br>Quick Tips and Tricks:.<br>Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.","url":"https://recipe.bluelayer.org/recipe/26833/chocolate-toffee-bites"},{"id":"26815","title":"Chocolate and Walnut Bread","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>nuts, walnuts, english","directions":"Melt the chocolate in a bowl over a pan of simmering water and set aside.<br>In a large bowl mix together the flour, yeast, salt, cocoa powder and sugar.<br>Then mix in the melted chocolate.<br>Make a well in the middle of the mixture and gradually add the milk and mix it in.<br>Then gradually add the water and bring it all together with your hands to form a firm dough.<br>Then add the walnuts.<br>Turn the dough out onto a well floured surface and knead for 10 minutes, incorporating the walnuts.<br>Cover with a tea towel and leave somewhere warm for 1 hour.<br>Divide dough in half and shape each half into a loaf.<br>Place on a baking sheet, leaving some space between each loaf, then cover again and leave to rise for a further hour.<br>Preheat the oven to 200 C. 8.<br>Bake the bread for 30 minutes.<br>Serve and enjoy.<br>Its delicious served slightly warm.","url":"https://recipe.bluelayer.org/recipe/26815/chocolate-and-walnut-bread"},{"id":"26811","title":"Mexican-Style Hot Chocolate","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, cloves, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth.<br>Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes.<br>Stir in milk; heat until hot chocolate just forms bubbles around the edge.<br>Mix vanilla extract into hot chocolate.<br>Blend until smooth with an immersion blender to make the drink slightly frothy.","url":"https://recipe.bluelayer.org/recipe/26811/mexican-style-hot-chocolate"},{"id":"26810","title":"Chocolate Chip Shortbread Cookies","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>mini semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Beat butter, brown sugar and vanilla thoroughly using electric mixer.<br>Gradually blend in flour and cornstarch.<br>Add chips.<br>Form into 1-inch balls and place on ungreased baking sheets.<br>Pour sugar on a small plate; dip bottom of drinking glass into sugar and press down on each cookie to flatten.<br>Press center of each cookie with tip of a teaspoon.<br>Bake in preheated 300 degree F oven for 25 to 30 minutes, or till bottoms begin to brown.<br>Cool for 5 minutes; remove to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26810/chocolate-chip-shortbread-cookies"},{"id":"26794","title":"Sunny's Paprika Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, paprika<br>cream, fluid, heavy whipping","directions":"Put the chocolate and paprika in a medium bowl.<br>Heat the heavy cream in a pot over low heat until it gently simmers.<br>Pour the cream over the bowl of chocolate and let sit a few minutes to melt most of the chocolate.<br>Stir to smooth it out and melt the rest of the chocolate.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/26794/sunnys-paprika-ganache"},{"id":"26781","title":"Honeyed Walnuts","ingredients":"nuts, walnuts, english<br>honey<br>salt, table","directions":"Preheat oven to 350 degrees F. Combine walnuts, honey, and salt in a bowl.<br>Toss to coat, and spread in a single layer onto a parchment-lined baking sheet.<br>Bake, tossing occasionally, until toasted, about 15 minutes.<br>Let cool.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/26781/honeyed-walnuts"},{"id":"26755","title":"Snicker Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix cake mix, butter and 1/3 cup evaporated milk together.<br>Butter and flour a 9x13 pan.<br>Pour 1/3 of batter in pan<br>Bake at 350 for 15 minutes or until set ( Do Not Overbake).<br>Melt 14 oz.<br>caramels and 1/3 cup evaporated milk.<br>Spread over baked brownies in pan.<br>Sprinkle the 8 oz.<br>of chocolate chips and whatever else you want to add.<br>Put remainder of batter on top and cook for 20 minutes.<br>Cut after it cools for an hour.<br>Freezes well.<br>Just warm it to room temperature.","url":"https://recipe.bluelayer.org/recipe/26755/snicker-brownies"},{"id":"26747","title":"Marshmallow Chocolate Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place milk, oleo/butter and sugar in large saucepan.<br>Bring to a rolling boil, stirring constantly.<br>Boil 5 minutes, stirring constantly.<br>Remove from heat.<br>Stir in marshmallow creme and chocolate chips until melted.<br>Pour into buttered 9x13 pan<br>Chill until firm.<br>Cut and enjoy.<br>I also add pecans or walnuts, as desired.","url":"https://recipe.bluelayer.org/recipe/26747/marshmallow-chocolate-fudge"},{"id":"26737","title":"Pumpkin Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>cream, fluid, heavy whipping<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>cocoa, dry powder, unsweetened<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To make the pumpkin ganache, combine the white chocolate and pumpkin powder in a heat resistant bowl.<br>In a small sauce pan, heat heavy cream until it begins to boil.<br>Remove from heat and pour cream over white chocolate.<br>Stir until smooth.<br>Add spices and fold until well blended.<br>Allow to cool until room temperature, then cover and chill in the refrigerator until firm.<br>Once ganache is firm to the touch, use a melon baller or small spoon to scoop pumpkin mixture and roll into 3/4 balls.<br>The ganache will be slightly sticky, but will roll easily between hands.<br>Place each truffle on greased wax paper and return to the refrigerator for 30 minutes.<br>In a small bowl, combine the cocoa powder and pumpkin pie spice and stir until well blended.<br>Set aside.<br>Melt milk chocolate according to the package instructions.<br>If desired, temper the chocolate for a more professional result, however, this is not necessary.<br>Remove the truffles from the refrigerator and dip each one into the milk chocolate, being sure to coat the entire truffle.<br>Return dipped truffles to the wax paper and sprinkle with spiced cocoa mixture.<br>Place finished candies in refrigerator to firm up the chocolate.<br>Store in an airtight container and keep refrigerated.<br>Makes approximately 25 truffles.","url":"https://recipe.bluelayer.org/recipe/26737/pumpkin-truffles"},{"id":"26727","title":"No Bake Rocky Road Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"Melt morsels with milk and butter.<br>Remove from heat.<br>In large bowl combine nuts and marshmallows.<br>Fold in chocolate mixture.<br>Spread in wax paper lined 9 by 13 pan.<br>Chill 2 hours until firm.<br>Remove from pan and peel off wax paper.<br>Cut into squares.<br>Store at room temp.","url":"https://recipe.bluelayer.org/recipe/26727/no-bake-rocky-road-cookies"},{"id":"26715","title":"Chemex Brewed Coffee, Using a Metal Kone Filter","ingredients":"candies, dark chocolate coated coffee beans<br>water, bottled, generic","directions":"Insert a Kone coffee filter into a Chemex carafe.<br>In a burr grinder set to a medium-fine grind size, grind the coffee beans.<br>Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.<br>Pour some of the hot water into the carafe, thoroughly rinsing and preheating the filter and carafe.<br>Discard the rinsing water.<br>Pour the ground coffee into the filter.<br>Place the Chemex on a kitchen scale and set the scale to zero.<br>Pour 80 grams of the hot water all over the coffee grounds, thoroughly saturating them.<br>Let stand until the coffee stops bubbling, about 1 minute.<br>Pour 120 grams of the hot water onto the coffee in a thin, steady, spiral stream, working from the center of the filter to the edge, then back to the center again.<br>Working in roughly 100-gram increments, pour the remaining 400 grams of hot water in a small circular motion in the center of the filter; maintain a water level that is just high enough that the coffee is never exposed to air.<br>Allow all of the coffee to drain into the carafe and serve.","url":"https://recipe.bluelayer.org/recipe/26715/chemex-brewed-coffee-using-a-metal-kone-filter"},{"id":"26714","title":"Lantern Tray Bake","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>raisins, seeded<br>cherries, sweet, raw<br>milk, canned, condensed, sweetened","directions":"Melt butter in a pan along with 8 ounces of chocolate.<br>Place digestives in a resealable bag and bash with a rolling pin until there is a mixture of small and big crumbs.<br>Add crushed digestives to melted chocolate.<br>Add raisins and chopped cherries to the mixture, followed by condensed milk.<br>Mix until all the ingredients are thoroughly combined.<br>Press mixture into a tin.<br>I use a 13 x 9 x 1 nonstick baking tin.<br>Melt remaining 10 ounces chocolate and pour over the mixture in teh tin, making sure everything is completely covered.<br>You can use less or more chocolate depending on the depth of your tin and how much you love chocolate.<br>Refrigerate overnight.<br>Remove and cut into squares.<br>I tend to prefer smaller pieces as it is quite sweet.","url":"https://recipe.bluelayer.org/recipe/26714/lantern-tray-bake"},{"id":"26687","title":"Ice Cream Parlor Chocolate Malt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate","directions":"In 5 cup blender container, combine milk and malted milk.<br>Blend at medium speed, stopping blender frequently to scrape sides, until instant malted milk is dissolved (30 to 40 seconds).<br>Add ice cream; continue blending, stopping blender frequently to scrape sides, until smooth (30 to 40 seconds).<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/26687/ice-cream-parlor-chocolate-malt"},{"id":"26679","title":"Gluten-free chocolate chip cookies recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sweetener, syrup, agave<br>syrup, maple, canadian<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"Heat the oven to 180C/350F/gas mark 4.<br>Line a baking tray with baking paper.<br>Mix together all the dry ingredients in a medium bowl (including the chocolate chips or chunks).<br>Mix together all the wet ingredients in a small bowl.<br>Add the wet ingredients to the dry ingredients, and stir until they are well combined, but do not over-mix.<br>Drop spoonfuls of the cookie dough on to the prepared baking tray.<br>Lightly sprinkle with sea salt if desired.<br>Bake in the oven for only 11 minutes, and allow the biscuits to cool on the tray for 1 minute before transferring to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26679/gluten-free-chocolate-chip-cookies-recipe"},{"id":"26678","title":"Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"chop up chocolate<br>heat cream to boiling.<br>add cream to chocolate.<br>add butter until blended.","url":"https://recipe.bluelayer.org/recipe/26678/ganache"},{"id":"26647","title":"Spinach Salad with Mangos, Dried Cranberries and Chocolate Vinaigrette","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>marketside, balsamic vinaigrette dressing,<br>spinach, raw<br>mango nectar, canned<br>cranberries, dried, sweetened<br>nuts, walnuts, english","directions":"In a large bowl whisk together cocoa powder, sugar and vinaigrette.<br>Add spinach and toss to coat.<br>Add mango, cranberries and walnuts.<br>Toss together and transfer to a serving dish.","url":"https://recipe.bluelayer.org/recipe/26647/spinach-salad-with-mangos-dried-cranberries-and-chocolate-vinaigrette"},{"id":"26637","title":"Decadent Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table<br>candies, semisweet chocolate","directions":"Heat the milk in a medium saucepan over medium heat until it is just below simmering, stirring occasionally.<br>Remove the pan from the heat and add the vanilla, salt, and chocolate to taste.<br>Whisk the milk until the chocolate is completely melted.<br>Reheat the milk gently over low heat, as needed.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/26637/decadent-hot-chocolate"},{"id":"26622","title":"Chocolate-Peanut Butter Fudge","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>butter, without salt<br>nuts, pecans<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Combine first 4 ingredients in a large sauce pot; cook over medium heat, stirring constantly, until sugar dissolves.<br>Add 2 tablespoons butter; stir until butter melts.<br>Cover and boil mixture 3 minutes.<br>Remove cover and continue to cook, without stirring, until mixture reaches soft ball stage (234 degrees).<br>Remove from heat and without stirring, add remaining butter, pecans, peanut butter and vanilla.<br>Let cool 10 minutes.<br>Beat mixture until well blended.<br>You will feel the mixture thicken as you beat.<br>Immediately pour into a buttered 9-inch square pan.<br>Cool and cut fudge into 1 1/2 inch squares.<br>TIPS &amp; TRICKS:.<br>Check you thermometer before beginning to determine an accurate read for the soft-ball stage.<br>Remember that water boils at different temperatures at different altitudes.<br>I cook mine until it reaches 236 degrees.<br>I've read the best stage for fudge is between 236 and 238.<br>Do not leave out the corn syrup.<br>It's acts as a stabilizer.<br>Absolutely do not stir mixture beyond Step 1.<br>It WILL become grainy.<br>Not often do I let it 'sit for 10 minutes' in Step 2, but this is used to prevent additional crystallization of sugar granules.<br>Keep your fire low.<br>I've found a slow simmer produces a smoother texture.<br>It also keeps the milk from curdling.","url":"https://recipe.bluelayer.org/recipe/26622/chocolate-peanut-butter-fudge"},{"id":"26620","title":"Butter Pecan Turtle Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"My recipes are not exactly very well organized.<br>I knew I had the recipe you were looking for, but it took a little sleuthing till I could figure out that one of my looseleaf notebooks, photo albums with recipes in it, or possibly cookbooks it was in.<br>Eureka!<br>I found it.<br>It is in one of my oldest looseleafs, so I would imagine I cut the recipe out of a Land O' Lakes Butter ad about 20 years ago!<br>Which's funny, since I recently posted a fish recipe which also came from a Land O' Lakes ad.<br>Hope you enjoy this!<br>Preheat oven to 350 degrees.<br>In 3 quart.<br>bowl, combine crust ingredients.<br>Mix at medium speed, scraping sides of bowl often, 2-3 min or possibly till well mixed and particles are fine.<br>Pat firmly into ungreased 13x9x2 pan.<br>Sprinkle pecans proportionately over unbaked crust.<br>Prepare caramel layer (see below).<br>Pour proportionately over pecans and crust.<br>Bake near center of 350 degree oven for 18-22 min or possibly till entire caramel layer is bubbly and crust is light golden.<br>Remove from oven.<br>Immediately sprinkle with chips.<br>Allow chips to heat slightly (2-3 min).<br>Slightly swirl chips as they heat; leave some whole for a marbled effect.<br>Don't spread chips.<br>Cold completely; cut into 3-4 dozen bars.<br>Caramel Layer: In heavy 1 quart.<br>saucepan combine brown sugar and butter.<br>Cook over med.<br>heat, stirring constantly, till entire surface of mix begins to boil.<br>Boil 1/2 to 1 minute, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/26620/butter-pecan-turtle-cookies-recipe"},{"id":"26612","title":"Anne's Chocolate Fudge Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put 2 inches of water in the bottom of a double boiler.<br>Add the chocolate chips and vegetable shortening to the top of double boiler.<br>Allow the chocolate and shortening to melt.<br>Stir in the sugar a little at a time.<br>Add the milk.<br>Remove the top pot from the heat.<br>Beat frosting with the electric mixer until it is thick and creamy--about 5 minutes.<br>With a metal spatula or knife, spread about 1/3 of the frosting between the two layers and use the rest to cover the top and sided of the cake.","url":"https://recipe.bluelayer.org/recipe/26612/annes-chocolate-fudge-frosting"},{"id":"26609","title":"Ginger Chocolate Chunk Ice Cream","ingredients":"ice creams, vanilla<br>spices, ginger, ground<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Soften the ice cream by setting it out at room temp for about 30 minutes.<br>Or place in microwave for 15 seconds.<br>If it doesn't soften, repeat.<br>Scoop ice cream into a metal mixing bowl.<br>Using a large spoon, beat in the ginger and chocolate pieces.<br>Spoon back into container, cover and refreeze.<br>Serve with the fudge sauce and garnish with more candied ginger.","url":"https://recipe.bluelayer.org/recipe/26609/ginger-chocolate-chunk-ice-cream"},{"id":"26608","title":"Cookie Mix in a Jar I","ingredients":"sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda","directions":"Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar.<br>Use scissors to cut a 9 inch-diameter circle from calico.<br>Place over lid, and secure with rubber band.<br>Tie on a raffia or ribbon bow to cover rubber band.<br>Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1.<br>Preheat oven to 375 degrees F (190 degrees C).<br>In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy.<br>Beat in 1 egg and 1 teaspoon of vanilla.<br>Mix in cookie mix.<br>Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet.<br>Bake for 8 to 10 minutes in preheated oven, or until lightly browned.<br>Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26608/cookie-mix-in-a-jar-i"},{"id":"26604","title":"Chocolate Ganache Glaze","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Place chocolate in a medium heatproof bowl.<br>Bring cream and corn syrup just to a simmer in a small saucepan over medium- high heat; pour mixture over chocolate.<br>Let stand, without stirring, until chocolate begins to melt.<br>Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.<br>(If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.)<br>If not using immediately, glaze can be refrigerated up to 5 days in an airtight container.<br>Reheat gently before using.<br>Reduce amount of chocolate to 2 ounces.<br>Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined.<br>Use immediately, without straining.","url":"https://recipe.bluelayer.org/recipe/26604/chocolate-ganache-glaze"},{"id":"26597","title":"Halloween Bark","ingredients":"candies, semisweet chocolate<br>corn, sweet, white, raw","directions":"Pre-heat oven to 150 degrees.<br>Line baking sheet with parchment paper.<br>Spread chocolate morsels over the baking pan and place in oven.<br>Allow the chips to melt.<br>Remove pan and spread chips evenly<br>Sprinkle chocolate with candy corn.<br>Press candy corn down slightly.<br>Allow to cool (quick set in freezer or refrigerator).<br>Break apart.<br>Makes roughly 8-10 snack size baggies for gift giving.","url":"https://recipe.bluelayer.org/recipe/26597/halloween-bark"},{"id":"26591","title":"Really Easy Chocolate Covered Coconut Candy","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).<br>Form into 1-inch balls and place onto wax paper.<br>Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.<br>Dip coconut balls in chocolate.<br>Place on waxed paper.<br>Refrigerate to harden chocolate.<br>Store tightly covered in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/26591/really-easy-chocolate-covered-coconut-candy"},{"id":"26590","title":"Peanut Butter Buttercup Squash Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>butter, salted<br>peanut butter, smooth style, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>In a mixing bowl (for a stand mixer), combine dry ingredients and cubed butter.<br>With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs.<br>This will take a few minutes.<br>While mixer is running, whisk together peanut butter, squash, vanilla and buttermilk until smooth.<br>When flour mixture is ready, with the mixer running on low, add chocolate chips and then the squash/peanut mixture to the bowl.<br>Turn mixer off when everything is just combined, taking care not to over-mix.<br>Turn dough out on to a floured surface and fold in to a ball (roughly 8-10 turns).<br>Do not overwork the dough and try not to use a heavy hand.<br>Pat dough in to a circle about 2 inches deep and cut in to 8 triangles.<br>Place on a baking sheet lined with parchment paper and bake for 1820 minutes.<br>Allow scones to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/26590/peanut-butter-buttercup-squash-scones"},{"id":"26586","title":"Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"Pour cereal into a large bowl and set aside.<br>Combine chocolate chips, peanut butter and butter in a 1-quart microwave-safe bowl.<br>Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.<br>Stir in vanilla.<br>Pour chocolate mixture over cereal, stirring with a large slotted spoon until all pieces are evenly coated.<br>Pour cereal mixture 2 cups at a time into a Ziploc bag with powdered sugar.<br>Seal securely and shake until all pieces are well coated with powdered sugar.<br>Spread evenly on waxed paper to cool.","url":"https://recipe.bluelayer.org/recipe/26586/muddy-buddies"},{"id":"26583","title":"Tasty Maple Trail Mix","ingredients":"syrup, maple, canadian<br>vanilla extract<br>spices, cinnamon, ground<br>oats<br>nuts, pecans<br>nuts, almonds<br>raisins, seeded<br>cranberries, dried, sweetened<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat an oven to 375 degrees F (190 degrees C).<br>Lightly grease a baking sheet.<br>Stir the maple syrup, vanilla extract, and cinnamon together in a small saucepan over medium heat until it begins to simmer.<br>Meanwhile, combine the rolled oats, pecans, almonds, raisins, cranberries, and sunflower seeds in a large mixing bowl.<br>Pour the hot maple syrup over top, and stir until evenly mixed.<br>Spread onto prepared baking sheet.<br>Bake in the preheated oven for 15 minutes.<br>Remove from oven, scrape onto a cold baking sheet, and cool to room temperature.<br>Break into clumps and stir in the chocolate covered peanuts once cool.","url":"https://recipe.bluelayer.org/recipe/26583/tasty-maple-trail-mix"},{"id":"26582","title":"Cranberry Hootycreek Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"r&gt;Layer the ingredients in a 1 quart or 1 liter jar, in the order listed above.<br>Attach a tag with the following instructions: Cranberry Hootycreek Cookies.<br>Preheat oven to 350 degrees F.<br>Grease a cookie sheet or line with parchment paper.<br>In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.<br>Add the entire jar of ingredients, and mix together by hand until well blended.<br>Drop by heaping spoonfuls onto the prepared baking sheets.<br>Bake for 8 to 10 minutes, or until edges start to brown.<br>Cool on baking sheets, or remove to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26582/cranberry-hootycreek-cookies"},{"id":"26568","title":"Chocolate Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>sugars, granulated<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.<br>Shape into 1 inch balls.<br>Line a tray with wax paper.<br>Place balls on a tray and refrigerate until cold.<br>In a double boiler, using hot water, melt chocolate.<br>Let it cool a little.<br>Dip balls into melted chocolate with only a thin coat.<br>Roll in candy sprinkles.<br>Place balls on waxed paper lined tray until chocolate is set.<br>Serve your dad on Father's Day!","url":"https://recipe.bluelayer.org/recipe/26568/chocolate-rum-balls"},{"id":"26565","title":"Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch","directions":"Melt the chocolate in a saucepan over low heat, or in the microwave.<br>When the chocolate has melted, add the corn starch and stir well.<br>Be careful with the cornstarch, if you add too much you will get pudding!<br>In another saucepan bring milk to a boil and pour in the chocolate mixture.<br>Bring back to a boil for 2 minutes to make it thicken.<br>Pour into cups.<br>Serve it with whipping cream.<br>Tip:.<br>The better the quality of the chocolate you use, the better your hot chocolate will taste.<br>You can use white, milk or dark chocolate for this recipe.","url":"https://recipe.bluelayer.org/recipe/26565/hot-chocolate"},{"id":"26562","title":"Vegan Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>molasses<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F.<br>Cream the margarine and sugar with a hand mixer until fluffy.<br>Add the molasses and vanilla and incorporate.<br>Add the dry ingredients to this mixture and mix until a dough forms.<br>Fold the chocolate chips into the dough.<br>Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets.<br>Bake for 8 to 10 minutes until mildly browned.<br>Allow the cookies to cool on the baking sheets for 5 minutes.<br>Then transfer to cooling racks, cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/26562/vegan-chocolate-chip-cookies"},{"id":"26558","title":"Chocolate Cheesecake Brownies","ingredients":"nuts, pecans<br>nuts, walnuts, english<br>cocoa, dry powder, unsweetened<br>salt, table<br>dates, deglet noor<br>nuts, cashew nuts, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>lemon juice, raw<br>vanilla extract<br>salt, table<br>sweetener, herbal extract powder from stevia leaf","directions":"Brownie Layer: In a high-quality food processor, combine the pecans, walnuts, cacao powder, and salt, and pulse until finely ground (be careful not to overprocess).<br>Add dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.<br>Taste for sweetness, and add another date or some stevia if desired.<br>Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan lined with plastic wrap or parchment paper for easy removal.<br>Place the pan in the freezer to chill.<br>Set the other half of the mixture aside while you make the cheesecake layer.<br>Cheesecake Layer: In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth (you can add more water, a teaspoon at a time, as needed to help the mixture blend).<br>Taste for sweetness and add more sweetener if desired.<br>Remove the pan from the freezer, and transfer the cheesecake mixture onto the brownie layer, spreading evenly with a spoon or spatula.<br>Place the pan back in the freezer for 1 to 2 hours to let the cheesecake firm up.<br>Once frozen, remove the pan again, and evenly scatter the remaining brownie mixture on top.<br>Gently, but firmly, press the brownie bits into the cheesecake layer (you might still see the cheesecake underneath; thats ok).<br>Place the pan in the refrigerator for at least 2 hours before cutting into squares.<br>Store in an airtight container, refrigerated, for up to a week (or freeze for up to a month).<br>These chocolate cheesecake brownies are best served cold.<br>Yield: 16 bars.","url":"https://recipe.bluelayer.org/recipe/26558/chocolate-cheesecake-brownies"},{"id":"26557","title":"\"Cookie Dough\"","ingredients":"yogurt, greek, plain, nonfat<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oats","directions":"Combine all ingredients.<br>I always put it in the freezer for about 30 minutes but you don't have to.<br>Turn on Netflix and enjoy :)","url":"https://recipe.bluelayer.org/recipe/26557/cookie-dough"},{"id":"26542","title":"Chocolate Cherry Oatmeal","ingredients":"oats<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the oats and water; cook according to instructions on the back of the container of oats.<br>Once cooked to your preference, add in chocolate chips, cherries, cinnamon and milk.<br>Stir a bit and enjoy.<br>Add more of any of the ingredients as necessary.<br>I also like to throw a tablespoon of ground flax meal in there every once in a while to convince myself that its healthy.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/26542/chocolate-cherry-oatmeal"},{"id":"26533","title":"Creamy Milk Chocolate Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cream, whipped, cream topping, pressurized","directions":"Place 1/2 cup softened butter in a mixing bowl.<br>Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.<br>Beat until mixture is smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/26533/creamy-milk-chocolate-frosting"},{"id":"26510","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english<br>syrup, maple, canadian<br>sugars, granulated<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325F Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.<br>Remove from the oven and cool to room temperature.<br>Heat the maple syrup in a 1 1/2-quart saucepan over medium-heat.<br>When the syrup begins to boil, reduce the heat to medium and continue to boil as it thickens for 10 minutes, stirring occasionally with a metal spoon.<br>Remove the very hot syrup from the heat.<br>Immediately add the walnuts to the syrup and stir to combine.<br>Transfer the glazed walnuts to a baking sheet with sides.<br>Use the metal spoon to spread the walnuts evenly over one half of the baking sheet.<br>Set aside.<br>Place the sugar and lemon juice in an 8-quart saucepan.<br>Stir with a whisk to combine (the sugar will resemble moist sand) Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up and lumps (the sugar will first turn clear as it liquefies, the light brown as it caramelizes).<br>Remove the saucepan from the heat, add the unsweetened chocolate, and stir to dissolve.<br>Immediately and carefully pour the chocolate caramelized mixture over the walnuts, covering all the nuts.<br>Harden at room temperature for at least 30 minutes.<br>Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet).<br>Use a sharp serrated knife to cut the praline (use a sawing motion) into desired sized pieces.<br>Store the praline in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/26510/chocolate-maple-walnut-praline"},{"id":"26499","title":"Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Heat all ingredients together, stir, and remove before it comes to a boil.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/26499/hot-chocolate"},{"id":"26481","title":"Chocolate Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula)<br>Place the chocolate in a separate bowl.<br>Pour the cream over the chocolate, add the rum, stir until all chocolate is melted and mixture is smooth and creamy.<br>And then, beat the chocolate with cream till it becomes a little bit harder, like sour cream or yogurt.<br>Line mold with kitchen parchment paper.<br>Pour the chocolate into the mold and spread thinly.<br>Chill in the refrigerator for 30 minutes to 1 hour to harden.<br>Once the chocolate has hardened, cut the chocolate into 1.5 inch squares in a saw-like motion using a knife.<br>Coat the sides with chocolate as well and let it chill.<br>Once it has hardened, sprinkle some cocoa or matcha powder for decoration.<br>Decorate with edible gold dust if you have some.<br>All done!","url":"https://recipe.bluelayer.org/recipe/26481/chocolate-truffles"},{"id":"26472","title":"Healthy Chocolate Tiny Teddies","ingredients":"honey<br>oil, canola<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix the honey, oil and vanilla together.<br>Set aside.<br>Mix the remaining ingredients together and then combine into the honey mixture until it all clumps together and forms a dough.<br>Roll out between wax paper and begin cutting shapes with a teddy-shaped cookie cutter (or any other shape).<br>Place onto a baking tray lined with more wax paper.<br>Bake at 200 degrees Celcius for 10 minutes or until slightly firm.<br>Do not over bake.<br>Let cool and then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26472/healthy-chocolate-tiny-teddies"},{"id":"26471","title":"Molasses No Cook Recipe","ingredients":"butter, without salt<br>molasses<br>sugars, granulated<br>oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, white chocolate","directions":"Combine butter, molasses and confectionery sugar.<br>Stir till well mixed.<br>Add in nuts, coconut and cereal.<br>Using a large fork, stir mix till cereal is well coated.<br>Pack in greased pan and refrigeratein refrigerator.","url":"https://recipe.bluelayer.org/recipe/26471/molasses-no-cook-recipe"},{"id":"26449","title":"Chocolate Thumbprints","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate<br>syrups, corn, light","directions":"Preheat oven to 350F.<br>Line two baking sheets with parchment paper.<br>In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, the confectioners sugar, salt, and vanilla on medium speed until smooth, about 2 minutes.<br>Beat in flour, beginning on low speed and increasing to medium until combined.<br>Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets.<br>Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations.<br>Rotate pan, and return to oven; bake until light brown on the edges, 7 to 9 minutes more.<br>(If the indentations begin to lose definition, remove cookies from oven and press again.)<br>Transfer to a wire rack to cool completely.<br>Combine chocolate, the remaining 6 tablespoons butter, and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.<br>Allow to cool a bit until slightly thickened.<br>Fill thumbprints with the chocolate mixture, and set aside to firm up.<br>Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/26449/chocolate-thumbprints"},{"id":"26427","title":"1990 3rd Place: Shortbread Sheep Recipe","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Preparation Time: 25 min<br>Cooking Time: 20 to 25 min<br>Cream butter and sugar in large mixer bowl till light and fluffy.<br>Beat in flour and salt.<br>Knead the dough briefly till smooth.<br>If dough is too sticky, add in a bit more flour.<br>(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)<br>Heat oven to 325 degrees.<br>Have ungreased baking sheets ready.<br>Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.<br>Use cookie cutters to cut out desired shapes.<br>Place cookies 2 inches apart on baking sheets.<br>Bake till light brown on edges, 20 to 25 min.<br>Cold on wire racks.<br>Note: The sheep cookie cutter used by Koenig is a Hallmark cutter which is no longer available.<br>A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.<br>Third prize went to Betty J. Koenig, of Hammond, Ind., for her recipe for shortbread cookies in the shape of sheep.<br>Betty uses a sheep cookie cutter to make these cookies.<br>She suggests using your fingertips to dimple the dough to resemble their wooly coats.<br>If you like, a small piece of chocolate can be used for eyes after baking.<br>Chicago Tribune, December 13, 1990 from the Chicago Tribune","url":"https://recipe.bluelayer.org/recipe/26427/1990-3rd-place-shortbread-sheep-recipe"},{"id":"26418","title":"Raspberry-fudge sauce","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>raspberries, raw","directions":"In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.<br>Set aside.<br>In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.<br>Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.<br>Add sugar mixture.<br>Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.<br>Remove from heat.<br>Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.<br>Pour sauce into clean, dry half-pint jars.<br>Seal with a lid.<br>Store in the refrigerator for up to 1 week.<br>Include directions with jar: heat sauce before serving.","url":"https://recipe.bluelayer.org/recipe/26418/raspberry-fudge-sauce"},{"id":"26398","title":"Chocolate Covered Peanuts","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>water, bottled, generic<br>oil, corn, peanut, and olive","directions":"Combine the chocolate pieces, corn syrup, and water in a double boiler top.<br>Place over hot water and stir until melted.<br>Remove from the heat and stir in the peanuts stirring until well coated.<br>Drop the mixture by teaspoonfuls onto parchment paper lined baking sheets.<br>Chill in the refrigerator until firm.","url":"https://recipe.bluelayer.org/recipe/26398/chocolate-covered-peanuts"},{"id":"26377","title":"No Bake Cherry Ripe Cheese Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>raspberries, raw<br>water, bottled, generic<br>cheese, parmesan, hard<br>cream, whipped, cream topping, pressurized<br>cherries, sweet, raw","directions":"Crush the biscuits in a food processor until they resemble fine crumbs.<br>Add the melted butter and blend until combined.<br>Press into a lightly greased and lined 22 cm springform pan.<br>Dissolve jelly crystals in boiling water.<br>Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.<br>Fold through thickened cream and Cherry Ripe pieces.<br>Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.","url":"https://recipe.bluelayer.org/recipe/26377/no-bake-cherry-ripe-cheese-cake"},{"id":"26374","title":"Old-Fashioned Caramels","ingredients":"butter, without salt<br>sugars, brown<br>molasses<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Mix butter, sugar, molasses and milk in a heavy sauce pan.<br>Bring mixture to a boil.<br>Add chocolate and stir until the chocolate is melted.<br>Cook to soft ball stage (234-240F on candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.<br>Mix in the vanilla and nuts and pour mixture into a greased 8x8x2 inch pan.<br>Cool, and when fairly firm, cut into small squares.","url":"https://recipe.bluelayer.org/recipe/26374/old-fashioned-caramels"},{"id":"26372","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>vanilla extract","directions":"Chop chocolate.<br>In 2-quart saucepan, combine cream, sugar, syrup, butter, salt, and half of chocolate.<br>Heat on medium 5 minutes or until bubbles form at edge, stirring with wire whisk.<br>Reduce heat to low; simmer 10 minutes, whisking often.<br>Remove from heat.<br>Whisk in vanilla and remaining chocolate until mixture is smooth.<br>Cool 5 minutes or until thickened slightly, whisking often.<br>Serve warm over ice cream.","url":"https://recipe.bluelayer.org/recipe/26372/hot-fudge-sauce"},{"id":"26361","title":"Chocolate Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat the butter in a medium mixing bowl.<br>Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.<br>Stir in vanilla.","url":"https://recipe.bluelayer.org/recipe/26361/chocolate-buttercream-frosting"},{"id":"26353","title":"Butter Toffee Popcorn With Dark Chocolate & Salted Nuts","ingredients":"snacks, popcorn, air-popped (unsalted)<br>nuts, walnuts, english<br>butter, without salt<br>sugars, brown<br>water, bottled, generic<br>salt, table<br>vanilla extract<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Toss together the popped popcorn* and nuts in a large bowl; set aside.<br>Line a large baking sheet with parchment paper or a silpat liner; set aside.<br>Cook the butter, sugar, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.<br>Remove from heat, stir in the vanilla and baking soda and pour over the popcorn/nut mixture.<br>Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.<br>Spread the popcorn on the prepared baking sheet.<br>Let it cool and harden slightly, then break into pieces (leaving it on the baking sheet for now).<br>Melt the chocolate in a microwave (melt for 30 second increments, stirring in between) or in a double boiler.<br>Drizzle the chocolate over the cooled popcorn; let the chocolate harden before removing.<br>*From 1/2 cup popcorn kernels.","url":"https://recipe.bluelayer.org/recipe/26353/butter-toffee-popcorn-with-dark-chocolate-salted-nuts"},{"id":"26343","title":"Almond Roca","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Melt butter over high heat.<br>Add sugar, stirring until it foams up well.<br>Continue over high heat, adding almonds.<br>Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted.<br>(Take it off the heat for a moment if it starts to smoke.)<br>Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides.<br>Tilt to spread evenly.<br>After 5 minutes, pour on chocolate chips.<br>When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper.<br>Scatter ground walnuts over the top, shaking to distribute evenly.<br>Candy is thoroughly cooled when the chocolate is dull looking.<br>(Cool at least three hours at room temperature.)<br>Break into pieces and it's ready to eat.","url":"https://recipe.bluelayer.org/recipe/26343/almond-roca"},{"id":"26342","title":"Chocolate Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>cream, fluid, heavy whipping<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Combine all ingredients, melt and serve.<br>Can be reheated.<br>Great with strawberries, bananas, marshmallows, cheesecake, pound cake, angel food cake, and brownies.","url":"https://recipe.bluelayer.org/recipe/26342/chocolate-fondue"},{"id":"26334","title":"Chocolate Tofu Pudding","ingredients":"candies, semisweet chocolate<br>oil, olive, salad or cooking<br>tofu, raw, regular, prepared with calcium sulfate<br>syrup, maple, canadian<br>soymilk, original and vanilla, unfortified<br>lemon juice, raw<br>vanilla extract<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>strawberries, raw","directions":"Heat chocolate and oil in top of double boiler set over barely simmering water.<br>Whisk until smooth.<br>Remove pan from water, and let cool 20 to 30 minutes.<br>Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels.<br>Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.<br>Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor.<br>Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary.<br>Add melted chocolate, and process until well blended.<br>Transfer pudding into 6 custard cups or small bowls.<br>Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set.<br>To serve, top with berries.","url":"https://recipe.bluelayer.org/recipe/26334/chocolate-tofu-pudding"},{"id":"26328","title":"Granola Ice Cream Squares","ingredients":"cereals ready-to-eat, granola, homemade<br>ice creams, vanilla<br>ice creams, chocolate","directions":"Sprinkle 2 cups of granola in ungreased 9x9\" square baking pan.<br>Drizzle with ice cream topping.<br>Cut ice cream into about 1\" slices.<br>Place on granola in pan.<br>Let stand until slightly softened.<br>Spread evenly.<br>Sprinkle with remaining granola.<br>Cover and freeze until firm, about 5 hours.<br>Cut into squares.<br>Serve with additional topping if desired.","url":"https://recipe.bluelayer.org/recipe/26328/granola-ice-cream-squares"},{"id":"26315","title":"Chocolate Apricot Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>apricots, dried, sulfured, uncooked","directions":"Butter a 13\"x9\" baking dish.<br>In 4 quart saucepan combine sugar, butter &amp; milk, cooking over medium high heat &amp; stirring occasionally, 10-14 minutes until mixture comes to a full boil.<br>Reduce heat to medium &amp; boil, stirring constantly, 6-7 minutes, or until candy thermometer reaches 228 degrees F.<br>Remove from heat &amp; gradually stir in both chocolates until melted.<br>Stir in marshmallow cream &amp; vanilla extract, until well blended.<br>Stir in apricots, then spread into prepared pan.<br>Cool completely at room temperature.<br>Cut into 1\" squares before serving.<br>Store covered in cool place.","url":"https://recipe.bluelayer.org/recipe/26315/chocolate-apricot-fudge"},{"id":"26310","title":"BAKER'S Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"MELT chocolate in microwave on MEDIUM heat for 2 1/2 minutes.<br>Stir until smooth.<br>ADD softened butter and water and mix until fully incorporated and smooth.<br>COOL 5 minutes and pour over 9 inch round cake; spread over top and sides.","url":"https://recipe.bluelayer.org/recipe/26310/bakers-chocolate-glaze"},{"id":"26302","title":"Low Fat Chocolate Chip Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees; line two baking sheets with parchment paper.<br>In a large bowl, mix together flour and baking soda.<br>In smaller bowl, cream margarine and sugars.<br>Stir in yogurt and vanilla, beat well.<br>Combine the margarine/sugar mixture with the flour, mix until thoroughly combined.<br>Stir in chocolate chips.<br>Drop by rounded teaspoon sized balls onto baking sheets.<br>About fifteen cookies per baking sheet.<br>You may need to smooth cookies into more 'cookie' shapes - they spread, but not too much.<br>Bake 10-15 minutes, until golden.<br>Remove from oven &amp; sheets, allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/26302/low-fat-chocolate-chip-cookies-vegan"},{"id":"26286","title":"Dark Chocolate Almond Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>nuts, almonds","directions":"Line a mini muffin tin with liners, or spray with cooking spray.<br>Fill bottom of liner with 1 tablespoon of melted chocolate; continue on to do about 15.<br>Next, top chocolate with 1 teaspoon of almond butter, making sure the almond butter covers the chocolate and is a good thick layer.<br>Cover the almond butter layer with more chocolate.<br>Sprinkle with chopped almonds, or dried fruit if desired.<br>Place in freezer for 30 minutes, until chocolate is completely firmed and chilled.<br>Remove from muffin tin, and enjoy.<br>Keep any leftover in the freezer or fridge until ready to enjoy!","url":"https://recipe.bluelayer.org/recipe/26286/dark-chocolate-almond-butter-cups"},{"id":"26269","title":"Candy Cane Bark","ingredients":"candies, white chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Line a large baking sheet with foil.<br>In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth.<br>Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.<br>In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.<br>Slowly pour white mixture over chocolate mixture on baking sheet.<br>With a thin spatula, swirl white mixture into chocolate mixture.<br>Shake baking sheet gently for even thickness.<br>Sprinkle with crushed candy canes.<br>Chill 30 minutes or until firm.<br>Use foil to lift candy from baking sheet; break candy into pieces.<br>Makes 1-1/4 pounds.<br>TO STORE:<br>Layer pieces between waxed paper in an airtight container; cover.<br>Store in refrigerator up to 3 days.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/26269/candy-cane-bark"},{"id":"26264","title":"Butterscotch Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>sugars, brown<br>salt, table<br>vanilla extract<br>sugars, granulated","directions":"In a large saucepan over medium heat combine the unsweetened chocolate, butter, light cream, brown sugar and salt.<br>Stir constantly until mixture comes to a boil and chocolate is completely melted.<br>Remove from heat.<br>Stir in vanilla extract and 3 cups confectioners sugar.<br>Stir until smooth.<br>Cool very slightly and spread on 2 layer or 13x9 cake.","url":"https://recipe.bluelayer.org/recipe/26264/butterscotch-chocolate-frosting"},{"id":"26258","title":"Banana Banshee Recipe","ingredients":"chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized","directions":"Ice // rocks or possibly blended // frzn (add in 2 scoops ice cream or possibly mix)","url":"https://recipe.bluelayer.org/recipe/26258/banana-banshee-recipe"},{"id":"26248","title":"White Chocolate and Peppermint Cookie Brittle","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Preheat oven to 350F.<br>Line baking sheet with parchment paper.<br>Whisk flour, baking soda, and salt in medium bowl.<br>Whisk melted butter, both sugars, and vanilla in large bowl until smooth.<br>Stir in flour mixture until just blended.<br>Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.<br>Transfer dough to prepared sheet.<br>Press dough into 14x8-inch rectangle, about 3/8 inch thick.<br>Bake cookie until top is firm and dark golden, about 30 minutes.<br>Cool on sheet 10 minutes.<br>Transfer to rack; cool completely.<br>Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.<br>Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie.<br>Sprinkle remaining crushed peppermint candies over chocolate.<br>Drizzle remaining white chocolate over top.<br>Let stand until white chocolate sets, about 1 hour.<br>Break cookie into irregular 2- to 3-inch pieces.<br>(Can be made 2 days ahead.<br>Store in airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/26248/white-chocolate-and-peppermint-cookie-brittle"},{"id":"26220","title":"Berry Rice Krispies Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>strawberries, raw<br>butter, without salt<br>raspberries, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9x13 metal cake pan with tin foil, and coat with non-stick cooking spray; set aside.<br>Place the cereal in a very large mixing bowl.<br>Use scissors to cut 1-cup of the heart shaped marshmallows into small pieces, and stir them into the cereal; set aside.<br>Heat the remaining marshmallows and the butter in a large saucepan, over medium-high heat.<br>Stir constantly, until there are no more lumps remaining, and then turn off the heat.<br>Add the extracts and stir to combine.<br>Pour the mixture over the cereal, and quickly mix until combined.<br>Dump the mixture into the lined cake pan, and spread out evenly with a spatula.<br>Sprinkle the chocolate chips over the top, and use your hands to lightly pat them down into the mixture.<br>Refrigerate for 2 hours, and then cut into small squares.","url":"https://recipe.bluelayer.org/recipe/26220/berry-rice-krispies-treats"},{"id":"26219","title":"Chocolate Chocolate, Baby!","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Put all the ingredients in a blender bowl.<br>Cover.<br>Process for 2 minutes.<br>Pour over ice cubes in a tall glass.<br>Serve!","url":"https://recipe.bluelayer.org/recipe/26219/chocolate-chocolate-baby"},{"id":"26218","title":"Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Completely melt the chocolate in a double boiler.<br>Add the cream to a medium bowl and pour in the chocolate.<br>Whisk the mixture very slowly creating a shiny, elastic emulsion.<br>Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!","url":"https://recipe.bluelayer.org/recipe/26218/ganache"},{"id":"26215","title":"Ghirardelli Ultimate Chocolate Fondue","ingredients":"cream, fluid, heavy whipping<br>vanilla extract<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, combine the milk, vanilla, and butter.<br>Heat over medium heat until the mixture just simmers.<br>Remove from the heat and stir in the bittersweet and milk chocolates and chocolate liqueur until completely melted and smooth.<br>Serve over a heat source that will keep the fondue warm, but not hot.","url":"https://recipe.bluelayer.org/recipe/26215/ghirardelli-ultimate-chocolate-fondue"},{"id":"26195","title":"Egg-Free Chocolate-Banana Loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>bananas, raw<br>oil, canola<br>vanilla extract","directions":"Preheat oven to 350F.<br>Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.<br>Whisk together flour, sugar, cocoa, baking soda, and salt in bowl.<br>Whisk together buttermilk, mashed banana, oil, and vanilla in separate bowl.<br>Fold buttermilk mixture into flour mixture.<br>Scoop batter into prepared pan(s).<br>Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until toothpick inserted in center comes out clean.<br>Cool 5 minutes in pan(s).<br>Unmold, and cool.<br>Drizzle with Chocolate Drizzle if desired.","url":"https://recipe.bluelayer.org/recipe/26195/egg-free-chocolate-banana-loaf"},{"id":"26189","title":"Healthy Thick Chewy Granola Bars","ingredients":"oats<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>nuts, walnuts, english<br>peanut butter, smooth style, without salt<br>vanilla extract<br>butter, without salt<br>molasses<br>syrups, corn, light<br>water, bottled, generic","directions":"Pre heat oven to 350F Line an 8\"x8\"x2\" pan with parchment paper.<br>Lightly grease the parchment paper and the exposed pan or coat with a non-stick spray.<br>Stir together all the dry ingredients, including the fruit and nuts.<br>In a separate bowl, whisk together the vanilla, melted butter or margarine, liquid sweeteners, water, and nut butter until smooth.<br>Toss the wet incredients witht eh dry until the mixture is evenly curmbly.<br>Spread in the prepared pan, pressing them in firmly.<br>Bake the bars for 28-35 minutes, until they're lightly browned on the edges.<br>They will still sem soft and underbaked when you press the centre.<br>Let cool fully before cutting in to squares with the serrated knife.<br>I sometimes put them in the freezer befor cutting so the cut smoothly.<br>Store in an airtight container in the refrigerator or in the freezer.<br>*My favorite add ins are dried cherries, chocolate chips, pecans and seasme seeds.<br>However you can add dried cranberries, apricots, apples, pears, walnuts, pistachios, sunflower seeds, coconut, or any other dried fruit or nuts.<br>I sometimes even add protien powder or dried greens.","url":"https://recipe.bluelayer.org/recipe/26189/healthy-thick-chewy-granola-bars"},{"id":"26185","title":"Mexican Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>spices, cinnamon, ground","directions":"In small bowl, mix grated or chopped chocolate, sugar, and cinnamon until well blended.<br>Use in recipes calling for Mexican chocolate.","url":"https://recipe.bluelayer.org/recipe/26185/mexican-chocolate"},{"id":"26183","title":"Dutch Chocolate Butter (Chocoladeboter)","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Beat ingredients in a small bowl until mixed and smooth.<br>Will keep for up to two weeks--if it lasts that long.","url":"https://recipe.bluelayer.org/recipe/26183/dutch-chocolate-butter-chocoladeboter"},{"id":"26178","title":"Shake Your Bon Bons!","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with plastic wrap and freeze the empty pan.<br>Dip a melon baller or a cookie scoop in hot water and scoop a 1 ice cream ball.<br>Place the ball on the frozen baking sheet.<br>Repeat for 40 balls.<br>(Work quickly!<br>).<br>Place the tray in the freezer for a least 1 hour until they set.<br>Using a 1 foot square piece of foam, skewer each ball with a toothpick and stand it upright in the foam.<br>Repeat for all 40, working quickly.<br>Return the ice cream balls to the freezer and re-freeze until completely set.<br>In the meantime, place the chopped dark chocolate in a small bowl over a saucepan of simmering water.<br>Stir the chocolate until it melts completely smooth.<br>Set the melted chocolate aside until it is barely warm.<br>This is the important part.<br>Too hot and it will run right off the ice cream.<br>Too cold and it will harden and be unusable.<br>Coat the ice cream balls completely in the melted chocolate.<br>Hold to drip clean and stand back on the foam.<br>(You may need to do this in sections to prevent melting.<br>).<br>When all are done, freeze once again for at least 30 minutes.<br>Meanwhile, melt the white chocolate in a different bowl, using the same method.<br>Pour the white chocolate into a small plastic storage bag and stab a hole in the corner with a toothpick.<br>(Scissor cut will be too much!<br>).<br>Drizzle the white chocolate in angled stripes back and forth across each ball.<br>Freeze once again for at least 30 minutes.<br>Once plated, serve immediately.","url":"https://recipe.bluelayer.org/recipe/26178/shake-your-bon-bons"},{"id":"26168","title":"Chocolate Chip Pancake Cookies","ingredients":"butter, without salt<br>honey<br>syrup, maple, canadian<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.<br>In a medium mixing bowl, stir together the butter, honey and maple syrup.<br>Stir until combined.<br>Add the pancake mix and stir until fully incorporated.<br>Fold in the chocolate chips.<br>Use a medium cookie scoop (or a tablespoon) to drop the dough (it will be pretty thin) onto the prepared trays.<br>Leave about 2 inches of space between cookies.<br>Bake at 350 degrees F for about 15 minutes, until golden brown.<br>Remove from oven and allow cookies to cool for a couple of minutes on the tray, then cool completely on a wire rack.<br>(Recipe adapted from Little Bitty Bakes.)","url":"https://recipe.bluelayer.org/recipe/26168/chocolate-chip-pancake-cookies"},{"id":"26158","title":"Chocolate Peanut Butter Truffles","ingredients":"peanut butter, smooth style, without salt<br>nuts, pecans<br>sugars, powdered<br>dates, deglet noor<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1\" balls.<br>Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth.<br>Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden).<br>Dip each ball into melted chocolate mixture and set on parchment paper.<br>Let stand until chocolate is firm, then store tightly covered at room temperature.","url":"https://recipe.bluelayer.org/recipe/26158/chocolate-peanut-butter-truffles"},{"id":"26153","title":"Macadamia nut madness","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>nuts, macadamia nuts, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>salt, table","directions":"Preheat oven to 300.<br>Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.<br>Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.<br>Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.<br>Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.<br>If chocolate firms up before use, briefly place over low heat.<br>Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/26153/macadamia-nut-madness"},{"id":"26137","title":"Chocolate Sauce","ingredients":"cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>vanilla extract<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine all the ingredients except the coconut butter/oil in a blender.<br>With the blender running, add the coconut butter/oil and continue blending to emulsify.<br>Store the syrup in a covered container in the refrigerator.<br>Before serving, place it in the dehydrator to warm the sauce so that its liquid enough to pour.<br>If you dont have a dehydrator, you can also place the container in a warm water bath to liquefy it.<br>(If the room is warm, simply let the sauce sit at room temperature.)","url":"https://recipe.bluelayer.org/recipe/26137/chocolate-sauce"},{"id":"26134","title":"Snowballs","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Heat milk in heavy pan over medium heat.<br>As milk brings to bubble, add chocolate chips and stir until melted.<br>Remove from heat and stir in oatmeal and coconut.<br>Roll spoonfuls into balls and roll in coconut.<br>Let stand for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/26134/snowballs"},{"id":"26123","title":"Carmel Almond Popcorn","ingredients":"butter, without salt<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>snacks, popcorn, air-popped (unsalted)<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 250F Fahrenheit<br>Melt butter in a medium sized saucepan<br>Add brown sugar, corn syrup, and salt<br>Bring mixture to a boil, stirring constantly<br>Remove from heat, and add baking soda and vanilla extract<br>Stir until smooth<br>Add almonds to pan and stir till all are covered<br>Pour sugar and almond mixture over popcorn in a large bowl<br>Stir until popcorn is well coated, and spread out on a large baking pan<br>Bake for 1 hour, stirring popcorn and almonds every 10 minutes<br>Remove from oven, and let cool completely<br>If desired, drizzle melted chocolate chips over popcorn clusters","url":"https://recipe.bluelayer.org/recipe/26123/carmel-almond-popcorn"},{"id":"26122","title":"Mexican Hot Chocolate Pudding","ingredients":"cornstarch<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>vanilla extract","directions":"In a heavy-bottomed saucepan over medium heat, combine the cornstarch, sugar, cinnamon, and salt.<br>Then stir in the milk and cook, whisking constantly, until the mixture thickens, about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).<br>Remove pan from heat and stir in chopped chocolate and vanilla.<br>Stir until chocolate is melted and fully incorporated.<br>Strain the mixture into a bowl through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.<br>I use 4 ounce ramekins and the recipe made enough for 6.<br>Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.<br>Chill in the refrigerator for a couple of hours.<br>I like to garnish with freshly whipped cream and ginger snaps.<br>Recipe adapted from The Essence of Chocolate (Scharffenberger).","url":"https://recipe.bluelayer.org/recipe/26122/mexican-hot-chocolate-pudding"},{"id":"26121","title":"Mexican Hot Chocolate Snickerdoodles (Vegan)","ingredients":"sugars, granulated<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>sugars, granulated<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Mix the topping ingredients on a large dinner plate.<br>Set aside.<br>In a large bowl combine oil, sugar, syrup and milk using a fork.<br>You have to stir quite vigorously to get them all combined nicely.<br>Add the extracts.<br>In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices).<br>Add them to the wet ingredients and stir to combine.<br>Mix until you have a pliable dough.<br>If it is too wet add a tad more flour, if its too dry add a tad more milk.<br>Roll the dough into balls the size of a walnut.<br>Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet.<br>Use your palm to flatten them into about 2 inch disks.<br>In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.<br>Bake in the preheated oven at 180C/350F for 10-12 minutes.<br>Cookies should crackle on top.<br>Remove from the oven, let them cool on the baking sheet for 5 minutes.<br>Then transfer to a wire-rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26121/mexican-hot-chocolate-snickerdoodles-vegan"},{"id":"26116","title":"Chocolate Glaze","ingredients":"butter, without salt<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine chocolate, butter and water in bowl.<br>Microwave on high for 2-3 minutes, stirring once a minute until smooth.","url":"https://recipe.bluelayer.org/recipe/26116/chocolate-glaze"},{"id":"26115","title":"Cocoa Nib Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>water, bottled, generic<br>salt, table","directions":"Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped.<br>Place the nibs in a 1-quart microwave-safe measuring cup and add the milk.<br>Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.<br>Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press.<br>Set aside.<br>After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe.<br>Set aside for 1 minute, and then stir to combine the chocolate and milk.<br>Pump the plunger of the French press 10 to 15 times to froth and aerate.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/26115/cocoa-nib-hot-chocolate"},{"id":"26098","title":"Chocolate-Flavored Caramel Candies","ingredients":"cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>honey<br>syrups, corn, light","directions":"Use a teflon-coated thick-base pot.<br>I used a T-fal brand pan about 28 cm in side.<br>Add the milk, brown sugar, cocoa powder, honey, and syrup to the pot and mix well over low heat.<br>Once the cocoa powder is well incorporated, add the whipped cream and butter.<br>Mix from the bottom of the pot to get rid of the moisture, but be careful not to burn it.<br>While mixing, you'll be able to see the bottom on the pot.<br>The stiffness and smell will be changing.<br>Add a little cold water, and if it stiffens up, it's OK.<br>Pour the mixture into a pan lined with parchment paper, allow to cool off, then store in the freezer for at least 20 minutes.<br>Use a knife to cut into pieces of your desired size while it's still on the parchment paper.<br>If it starts to melt while you're cutting it, put back into the freezer and harden before cutting again.<br>If it's soft use a bamboo skewer to place on top of a sheet and wrap up.<br>The size of the baking sheet should be 9 x 6 cm.","url":"https://recipe.bluelayer.org/recipe/26098/chocolate-flavored-caramel-candies"},{"id":"26090","title":"Pepper's Spicy Cocoa","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, chili powder","directions":"Mix all ingredients in a large bowl.<br>Scoop into a container.<br>to make hot chocolate: Place 2 Tablespoons for every 8 oz of hot milk.","url":"https://recipe.bluelayer.org/recipe/26090/peppers-spicy-cocoa"},{"id":"26089","title":"Sante Biscuits (Cookies)","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter, sugar and condensed milk; add essence.<br>Add dry ingredients and chopped chocolate.<br>Roll into small balls.<br>Place on cold greased trays.<br>Flatten with a fork.<br>Bake for 20 minutes at 180 degrees celsius (350F).","url":"https://recipe.bluelayer.org/recipe/26089/sante-biscuits-cookies"},{"id":"26085","title":"Chocolate Zucchini Brownies","ingredients":"sugars, granulated<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>squash, summer, zucchini, includes skin, raw<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 x 11 baking dish with cooking spray and set aside.<br>Combine sugar, oil, and flour in a large bowl (mixture will resemble wet sand).<br>Add cocoa, zucchini, and baking soda.<br>Mix until well combined.<br>Stir in the chocolate chips.<br>Pour brownie batter into the prepared pan and bake for 2530 minutes or until a toothpick comes out clean and the brownies are set.<br>Cut brownies into squares and serve.","url":"https://recipe.bluelayer.org/recipe/26085/chocolate-zucchini-brownies"},{"id":"26084","title":"Chocolate Chip Cookie Dough Dip","ingredients":"butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter and brown sugar in a bowl, until smooth<br>Add milk and vanilla extract and mix until well combined<br>Add flour and mi I chocolate chips.<br>Mix well","url":"https://recipe.bluelayer.org/recipe/26084/chocolate-chip-cookie-dough-dip"},{"id":"26083","title":"The Ultimate Raspberry-Chocolate Sauce","ingredients":"raspberries, raw<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light","directions":"Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill.<br>Set aside.<br>In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream.<br>Add the butter, sugar, corn syrup and raspberries, and stir until well blended.<br>Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.<br>Let the mixture continue to boil slowly for eight minutes without stirring.<br>Remove the pan from the heat and pour the sauce into a container.<br>Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed.<br>It will last for at least a month.<br>The sauce may be reheated slowly.","url":"https://recipe.bluelayer.org/recipe/26083/the-ultimate-raspberry-chocolate-sauce"},{"id":"26080","title":"Good Eats Fudgesicles (Alton Brown)","ingredients":"cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Place bittersweet chocolate into a medium bowl and set aside.<br>Using a medium sized pan over medium heat, ad coco powder, heavy cream, and cold milk.<br>Heat to simmer.<br>Pour milk mixture over bittersweet chocolate.<br>Let sit for 2-3 minutes.<br>Whisk gently to combine, then add vanilla and continue whisking till thouroughly mixed.<br>Pour into popsicle molds and freeze for a minimum of 4 hours.<br>NOTE: A turkey baster will do the trick nicely for filling the molds or you can use a container with a spout, such as a large measuring cup.","url":"https://recipe.bluelayer.org/recipe/26080/good-eats-fudgesicles-alton-brown"},{"id":"26078","title":"Gluten Free Cranberry Walnut Chocolate Chip Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>cranberry juice, unsweetened<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine almond flour, salt and baking soda.<br>In a smaller bowl, combine oil, agave and vanilla.<br>Stir wet ingredients into dry.<br>Mix in cranberries, walnuts and chocolate chips.<br>Form dough into 1/2 inch balls and press onto a parchment lined baking sheet.<br>Bake at 350 for 7-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/26078/gluten-free-cranberry-walnut-chocolate-chip-cookies"},{"id":"26077","title":"Nougatine","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>lemon juice, raw<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.<br>In a 1-quart heavy-bottomed saucepan over medium-high heat, heat 1/2 cup of the sugar, stirring constantly with a wooden spoon or heatproof spatula.<br>The sugar will become grainy, then begin to melt.<br>When it is smooth and liquid, sprinkle on another 1/2 cup of the sugar and stir constantly until it becomes liquid.<br>Continue in this manner with the remaining 3/4 cup sugar.<br>When all the sugar is melted, remove the pan from the heat and stir in the lemon juice thoroughly; add the almonds and stir vigorously to coat them completely with the caramel.<br>Immediately pour the mixture onto the oiled baking sheet.<br>With the oiled rolling pin, roll out the mixture to 1/8 inch thick.<br>It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.<br>Cut out circles with the oiled round cutter and cut the remainder of the nougatine into 1-inch squares with the oiled chefs knife or a pizza wheel.<br>Let the nougatine cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.<br>The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.<br>At this point, in a tightly covered container, between sheets of waxed paper, the nougatine will keep for 2 weeks at room temperature.<br>Line 2 baking sheets with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Place a piece of the nougatine in the tempered chocolate, coating it completely.<br>With a dipper or fork, remove the nougatine from the chocolate, gently shake off the excess chocolate, and turn the nougatine out onto the paper.<br>Repeat with the remaining nougatine pieces.<br>After dipping 4 pieces, sprinkle a pinch of the ground nougatine on top of each piece.<br>Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.<br>Place the finished nougatine in paper candy cups.<br>In a tightly covered container, the nougatine will keep for 1 week at room temperature.<br>Substitute toasted, skinned, finely chopped hazelnuts for the almonds.","url":"https://recipe.bluelayer.org/recipe/26077/nougatine"},{"id":"26074","title":"Chocolate-Peanut Butter Crispy Bars","ingredients":"honey<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, flaxseed<br>oats<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"To make the bottom layer:<br>Heat a medium-sized saucepan under medium-low heat.<br>Add honey and peanut butter, and mix well.<br>Cook for about 2 minutes, stirring constantly until sugar dissolves.<br>Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined.<br>Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.<br>To make the middle layer:<br>Add the peanut butter into a medium bowl.<br>Process the coconut flakes in a food processor until finely ground.<br>Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed.<br>Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered.<br>Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.<br>To make the top layer:<br>Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method).<br>Stir until smooth and spread melted chocolate over the second layer with a rober spatular.<br>Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.<br>When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board.<br>Cut into small squares.<br>Put the squares in an air-tight container and keep it refrigerated.","url":"https://recipe.bluelayer.org/recipe/26074/chocolate-peanut-butter-crispy-bars"},{"id":"26073","title":"Easy Chocolate Pudding","ingredients":"sugars, granulated<br>cornstarch<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix sugar, cornstarch, and cocoa thoroughly with 1/2 cup milk.<br>Heat remaining milk in a small saucepan over medium-low heat until steaming.<br>Add cocoa mixture to the pan and heat until thickened, stirring constantly (2-3 minutes).<br>Increase heat slightly if necessary to thicken.<br>Transfer to a bowl or individual ramekins and sprinkle the tops with sugar to prevent skin from forming on the pudding.<br>Cover and refrigerate until chilled.<br>Serve plain or with whipped cream.","url":"https://recipe.bluelayer.org/recipe/26073/easy-chocolate-pudding"},{"id":"26052","title":"Blueberry White Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>blueberries, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated","directions":"Combine flour, baking powder, salt and sugar.<br>Cut butter into small pieces on floured surface.<br>Add to dry mixture and mix with pastry cutter until crumbly.<br>Add white chocolate and blueberries and toss with flour mixture.<br>Add buttermilk and mix until ingredients hold together.<br>Place dough mixture on floured surface and pat into a 9 X 9 square.<br>Cut into thirds.<br>Cut each third into three triangles and place on cookie sheet.<br>Lightly dust each scone with white sugar.<br>Bake at 375 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26052/blueberry-white-chocolate-scones"},{"id":"26050","title":"Chocolat Chaud a La Moi (Ev's Hot Chocolate)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>corn, sweet, white, raw<br>sugars, granulated<br>vanilla extract","directions":"Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.<br>Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar and vanilla extract.<br>Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.<br>Add extra cornstarch if it doesn't start to thicken after 5 minutes.<br>Remove and whisk smooth.","url":"https://recipe.bluelayer.org/recipe/26050/chocolat-chaud-a-la-moi-evs-hot-chocolate"},{"id":"26044","title":"Chocolate Salami","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>orange juice, raw<br>raisins, seeded<br>nuts, hazelnuts or filberts<br>nuts, walnuts, english<br>pineapple, raw, all varieties","directions":"Melt the chocolate with the condensed milk, butter, and liqueur in a double boiler over barley simmering water.<br>Remove from heat, transfer to a large bowl and stir in the raisins, hazelnuts, walnuts, and candied fruit.<br>Set aside to cool slightly.<br>Transfer to a sheet of parchment paper and shape into a long log about 3 by 12 inches.<br>Wrap the log in aluminum foil and freeze for 2 hours<br>Remove the foil and paper and slice thinly, as though you were serving salami","url":"https://recipe.bluelayer.org/recipe/26044/chocolate-salami"},{"id":"26040","title":"Somewhat Healthy Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>vanilla extract<br>oil, olive, salad or cooking<br>honey<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees (F).<br>Lightly spray 9x13 baking pan with cooking spray.<br>In a large mixing bowl combine all ingredients together.<br>When well mixed together, lightly press into baking pan and bake for 20 minutes or until golden brown.<br>Put on cooling rack and let cool for 10 minutes then cut into bars.<br>Let bars cool completely before removing from pan.<br>*You can substitute the brown sugar with 3 1/2 Tablespoons with Agave.<br>Agave can cause bars to brown quicker, so reduce oven temperature by 25 degrees and increase baking time slightly.","url":"https://recipe.bluelayer.org/recipe/26040/somewhat-healthy-granola-bars"},{"id":"26025","title":"Brownie-Cake-Krisp Medley","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>butter, without salt","directions":"Preheat oven to 300* F.<br>Scoop out chocolate fruit dip into large bowl.<br>Add flour, stirring constantly.<br>Stir in rice crisp cereal.<br>Add in baking powder and baking soda.<br>Melt butter and stir in.<br>Line a 5.5x8.5x2 inch baking dish with parchment paper (or use non-stick spray instead, if you prefer).<br>Pour in batter and spread evenly in baking dish.<br>Put into oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.<br>When finished, cool completely at room temperature and cut.","url":"https://recipe.bluelayer.org/recipe/26025/brownie-cake-krisp-medley"},{"id":"26018","title":"White Chocolate Peanut Butter","ingredients":"oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>salt, table<br>vanilla extract","directions":"Place peanuts into the bowl of a food processor.<br>Process until peanuts break down into a paste, scraping down the sides as necessary, about 5 minutes.<br>Meanwhile, place the white chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted.<br>Set aside to cool slightly.<br>With the motor of the food processor running, stream in the oil (if using) and process until a smooth butter forms.<br>Spoon in the melted white chocolate, and process until combined.<br>Add in a pinch of salt and vanilla extract, and puree until well-combined.<br>Nutrition information per 2-tablespoon serving: 192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein","url":"https://recipe.bluelayer.org/recipe/26018/white-chocolate-peanut-butter"},{"id":"26004","title":"Homemade Butterfinger Candy Bars","ingredients":"corn, sweet, white, raw<br>peanut butter, smooth style, without salt<br>candies, white chocolate","directions":"Melt candy corn in microwave on high 1 minute.<br>Stir and continue cooking in 15-second intervals til melted, stirring after each interval.<br>Stir in peanut butter.<br>Spread mixture in an 8x8 pan lined with parchment.<br>Cool completely.<br>Cut into squares.<br>Dip in melted chocolate candy coating.<br>Lay on waxed paper to set.","url":"https://recipe.bluelayer.org/recipe/26004/homemade-butterfinger-candy-bars"},{"id":"26002","title":"Peanut Buster Parfait Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>oil, corn, peanut, and olive","directions":"Line an 8-inch round baking pan with foil.<br>Mix together cookie crumbs and melted butter until evenly combined.<br>Press into the bottom of the prepared pan.<br>Prepare chocolate sauce by placing the icing sugar, semi-sweet chocolate chips, butter and evaporated milk in a small saucepan.<br>Bring to a boil over medium heat.<br>Simmer for 7 minutes, until slightly thickened (it will thicken more as it cools).<br>Cool completely, whisking occasionally to prevent a skin from forming.<br>To prepare the cake, top the cookie crumbs in the pan with half of the ice cream, peanuts and chocolate sauce.<br>Repeat layers.<br>Freezing in between if necessary.<br>Once fully assembled, freeze until solid (about 2 hours).<br>To serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out.<br>Peel away foil; slice and serve.","url":"https://recipe.bluelayer.org/recipe/26002/peanut-buster-parfait-ice-cream-cake"},{"id":"26001","title":"Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty!","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>seeds, flaxseed<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>bananas, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>nuts, walnuts, english<br>mini semi-sweet chocolate baking chips,","directions":"In one bowl, sift together the dry ingredients.<br>In another bowl, mix the wet ingredients together.The walnuts and chocolate chips are optional but recommended.<br>Pour the wet mixture into the dry mixture and mix until just combined.<br>Pour batter into 3 well-greased mini loaves or a muffin pan, and bake at 350F for 25-30 minutes.<br>Let sit for a couple of minutes before transferring to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26001/vegan-oil-free-whole-wheat-banana-muffins-and-tasty"},{"id":"25990","title":"Burnt Butter Rice Recipe","ingredients":"soup, chicken broth or bouillon, dry<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt","directions":"Place the chicken broth and rice in a large pot.<br>Bring to a boil, then reduce heat to low, cover and simmer for 15 min.<br>During the last 5 min of the rice, heat the butter in a small skillet over medium-high heat till it browns and the foam starts to clear.<br>It will be a dark brown, similar to chocolate.<br>After the rice has simmered for the 15 min, remove it from the heat.<br>Pour the burnt butter over it, being careful not to spatter.<br>Don't stir into the rice.<br>Replace the lid, and let stand for 15 min.<br>Stir and season with salt to taste before serving.","url":"https://recipe.bluelayer.org/recipe/25990/burnt-butter-rice-recipe"},{"id":"25984","title":"Heavenly Chiffon Cake (with Lots of Tips)","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>cornstarch<br>lemon juice, raw<br>egg substitute, powder<br>sugars, granulated<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, cake, enriched","directions":"This moist, finely textured crumb is like silk.<br>Preparation: bring the milk and egg yolks to room temperature.<br>Leave the egg whites in the refrigerator until it's ready to use.<br>Sift the flour, and then mix with a whisk.<br>*Tip 1: The reason for mixing the sifted flour with a whisk it to incorporate plenty of air.<br>It's just like sifting it twice, but easier.<br>*Tip 2: Eggs vary in size, so in order to create the same cake reliably every time, I weigh them.<br>Put a baking sheet in the oven, and preheat to 340F/170C.<br>To make the meringue: Beat the egg whites lightly with a handheld egg beater, then add all the sugar.<br>*Tip 3: The reason for adding the sugar all at once is to make it absorb as much of the moisture of the egg whites as possible, to create a soft, finely textured and sturdy meringue.<br>*Tip 4: It takes more time to whisk than adding the sugar in batches, but you can create a very finely textured, high quality meringue this way.<br>Start beating the egg whites and sugar at high speed, until the meringue forms very soft peaks.<br>Add the cornstarch (or lemon juice).<br>Beat at low speed to incorporate it evenly.<br>*Tip 5: Cornstarch absorbs the moisture of the egg whites and stabilizes the foamy texture of the meringue.<br>*Tip 6: Lemon juice and salt also make the meringue finely textured and stable.<br>When the meringue forms soft peaks as shown here, it's good.<br>*Tip 7: If you beat the meringue for too long so that it forms very stiff peaks, it's hard to incorporate the rest of the ingredients, and you end up losing some of the bubbles.<br>Make the yolk batter: Beat the yolks lightly to break them up, and add all the sugar at once.<br>Mix in low speed until the sugar is incorporated into the yolks.<br>*Tip 8: There's no need to whisk it until it's pale and thick.<br>You'll lose the incorporated air when you add the oil and milk anyway.<br>Add the oil, and beat it in.<br>Add the milk, and mix it in also.<br>If everything is well mixed as shown here, it's good.<br>Mix up the flour with a whisk again to incorporate more air, then add all the yolk batter.<br>Mix with a whisk until it is no longer floury.<br>When the batter is smooth and thick as shown here it's done.<br>Chiffon batter has a high moisture content, so you can beat it hard.<br>*Tip 9: Unlike regular spongecakes, if you beat it very well and develop the gluten in the flour, the cake will be not only be soft, it will be nice and bouncy too.<br>Mix up meringue with a whisk to incorporate any water, which may have seeped out.<br>Put a scoop of meringue into the batter and mix it in well with a whisk.<br>Don't worry about the air bubble disappearing.<br>*Tip 10:The first addition of meringue is a sacrifice, in order to make it easier to incorporate the rest into the batter.<br>It looks like this.<br>Change to a rubber spatula.<br>Add 1/3 of the remaining meringue, and fold it in to the batter, scooping up from the bottom.<br>and turning the bowl.<br>When it's just about mixed, incorporate 1/2 of the remaining meringue in the same way.<br>Finally, add the batter into the bowl with the rest of the meringue.<br>*Tip 11: From the 2nd addition of meringue onwards, work carefully so as not to lose the air bubbles as much as possible.<br>The batter now looks like this.<br>It's smooth, shiny and airy.<br>Pour the batter into the cake tin from about a 15cm height.<br>If you pour it from too high up, you'll create big air bubbles.<br>Hold the cake tin from both sides with the bottom on the countertop, and rotate it back and forth to smooth out the surface.<br>Don't hit the tin on your work surface as other cake recipes dictate.<br>*Tip 12: Hitting the cake tin onto a hard surface to eliminate air bubbles works for sturdy cake batters, but it doesn't work well for light batters, very creamy batters or batters with added ingredients like chocolate chips.<br>*Tip 13: With a very light soft batter like this one, even the smallest shock will pop some of the small bubbles, and you may even end up introducing large bubbles.<br>Put the cake in the oven and bake.<br>I baked the cake for 27 minutes.<br>The texture is moist and amooth, just like chiffon.<br>*Tip 14: If you bake it for 30 minutes, check for doneness with a bamboo skewer.<br>If it comes out clean, it's well baked and stable, so you can cover it with whipped cream.<br>*Tip 15: If you want to add fruits or chestnut cream after covering the cake with whipped cream, bake for 30 minutes at 360F/180C.<br>You'll have a firm cake that can withstand all that weight on top.<br>8 minutes into the baking time, take the cake out and make 5 1cm deep cuts spaced evenly over the surface of the cake.<br>This ensures that the cake will rise nice and evenly.<br>*Tip 16: This method is useful for ensuring that the cake cooks evenly too, especially when you want a firm texture.<br>*Tip 17: By taking it out of the oven you are cooking the cake that is just starting to rise, so it's important to work quickly.<br>*Tip 18: If this seems too difficult or rushed for you, or if you have a difficult batter to deal with such as a thin or very creamy one, just skip this step.<br>27 minutes into baking, if you poke the cake with a skewer, little bits of the sponge are on it.<br>This is fine.<br>*Tip 19: It's often written that if the skewer comes out clean the cake is done, but this actually means the cake is overdone.<br>The best method is to take it out just before the skewer comes out clean, and to let the cake continue cooking with residual heat.<br>*Tip 20: If you let it bake for 30 minutes, the skewer will come out clean.<br>** NOTE: If you're using a 20 cm diameter cake tin, bake for 37 to 40 minutes at 340F/170C.<br>It will puff up a lot, so be careful not to let it burn.<br>To prevent the cake from shrinking, drop the cake tin onto a counter top lined with a kitchen towel from about 15cm to eliminate the hot air.<br>Cool the cake upside down.<br>When the tin is just a little warm when you touch it, put the whole thing in a plastic bag and leave to rest overnight.<br>*Tip 21: By letting it rest overnight, the flavors will blend together.<br>It's delicious when it's freshly baked, but it may taste too sweet or not sweet enough.<br>*Tip 22: By resting the cake, the texture will firm up, so it becomes harder to mess up when removing the cake from the tin.<br>Remove the cake from the tin.<br>Insert a knife in between the cake and the tin, make a small gap and go around once with the knife while moving it up and down.<br>Go around the funnel in the middle with a metal or bamboo skewer, moving up and down while scraping against the funnel wall.<br>Grab the funnel and invert the cake.<br>Support the cake with the hand holding the funnel.<br>Insert a knife between the bottom and the cake, and go around once while scraping against the bottom.<br>Remove the hand that's holding on to the funnel, and it's done.<br>*Tip 23: The reason for using milk even though it's a plain chiffon cake is because the natural sweetness and fragrance of the milk softens the eggy-ness, and makes the cake taste delicious.<br>*Tip 24: If you are using water, use less than the milk.<br>10% of the milk volume is fat, which tends to toughen the crumb, so more milk is used than water.<br>*Tip 25: Castor sugar (sugar or 'baker's sugar') absorbs and retains moisture well, so it mixes well in batters and helps to create a cake that stays moist for a long time.","url":"https://recipe.bluelayer.org/recipe/25984/heavenly-chiffon-cake-with-lots-of-tips"},{"id":"25976","title":"Tofu Almond Cookie Bars","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Preheat the oven to 350 degrees.<br>Blend the tofu, sugar, margarine and vanilla in a food processor until pureed.<br>Combine the flour, almond meal, baking power, baking soda and salt in a bowl.<br>Add to the tofu mixture.<br>Pulse until blended; you may have to use a fork to finish mixing, as it's very thick.<br>Pat the dough into a greased 9-by-13-inch baking pan.<br>Bake for 20 to 25 minutes until browned on top.<br>Variations: fold in up to 1 cup raisins, chocolate chips; up to 3/4 cup dried cranberries or blueberries; 1/2 cup chopped nuts.","url":"https://recipe.bluelayer.org/recipe/25976/tofu-almond-cookie-bars"},{"id":"25966","title":"Simply Delicious Chocolate Peanut Butter Crispy Squares !","ingredients":"peanut butter, smooth style, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive","directions":"In a pot, melt the first three ingredient on low heat while stirring constantly.<br>Once melted, add in remaining ingredients.<br>Pour into a parchment lined or well buttered 9x13 pan.<br>Smooth and lightly press contents into your pan using the back of a spoon.<br>Refridgerate for 30 minutes.<br>Cut into desired slices and serve.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25966/simply-delicious-chocolate-peanut-butter-crispy-squares"},{"id":"25934","title":"Chocolate Milk Mix No Bake Cookies","ingredients":"sugars, granulated<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.<br>Bring to a boil, then boil for 1 full minute.<br>Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix.<br>Drop by spoonfuls onto waxed paper.<br>Let stand until completely cool.","url":"https://recipe.bluelayer.org/recipe/25934/chocolate-milk-mix-no-bake-cookies"},{"id":"25928","title":"Chocolate Pecan Sandies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Lightly grease baking sheets.<br>Cream butter and sugar together until light.<br>Beat in the vanilla.<br>Mix in the flour, pecans and cocoa powder.<br>Form dough into 1 inch balls and place onto the prepared baking sheets.<br>Bake in the preheated oven for 20 to 25 minutes.<br>Cool, then roll each cookie in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/25928/chocolate-pecan-sandies"},{"id":"25909","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>orange juice, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the chocolate chips or chopped chocolate into a heatproof bowl<br>Place the heavy cream in a saucepan and add the orange zest in.<br>Bring just to a boil.<br>Pour this hot cream over the chocolate and leave for about 3-5 mins.<br>Stir well until smooth.<br>Get rid of any lumps.<br>Place the mixture into a baking pan or a pie pan.<br>Set in the refrigerator for about 1-2 hours.<br>Line cookie sheets/baking sheets with parchment paper.<br>Using a melon baller or two teaspoons to scoop out the chocolate.<br>Roughly make balls and place on the cookie sheet.<br>If the chocolate gets softer, refrigerate for about 20 mins and start again.<br>Refrigerate for 15 mins till it sets well and then form into smooth balls<br>Roll them in melted chocolate, , pistachios,powdered sugar, cocoa or coconuts as you like.<br>Note you can have any toping you like:)<br>Set in the refrigerator for a while and then serve!<br>!","url":"https://recipe.bluelayer.org/recipe/25909/chocolate-truffles"},{"id":"25898","title":"Chocolate Toffee Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>butter, without salt<br>sugars, granulated","directions":"In a large bowl, combine the flour, sugar, baking powder and baking soda.<br>Cut in butter until mixture resembles coarse crumbs.<br>Stir in milk just until moistened.<br>Fold in chocolate chips and toffee bits.<br>Drop by 2 tablespoonfuls 2 inches apart onto ungreased baking sheets.<br>Brush with melted butter; sprinkle with sugar.<br>Bake at 425 for 13-15 minutes or until golden brown.<br>Serve warm.<br>Yield: 1 dozen.","url":"https://recipe.bluelayer.org/recipe/25898/chocolate-toffee-biscuits"},{"id":"25891","title":"Energy Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>seeds, sunflower seed kernels, dried<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix all ingredients in a large bowl at room temperature.<br>Use an ice cream scoop to measure out balls and shape into bars.<br>Put on an ungreased cookie sheet and bake at 350 for 8-10 minutes.<br>The less time you bake them the better.<br>Let cool and store in plastic bags in the refridgerator.","url":"https://recipe.bluelayer.org/recipe/25891/energy-bars"},{"id":"25887","title":"Buttercrunch Toffee","ingredients":"nuts, almonds<br>water, bottled, generic<br>butter, salted<br>sugars, granulated<br>sugars, brown<br>leavening agents, baking soda<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.<br>Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together.<br>Have the baking soda and vanilla measured and ready.<br>Cook the mixture over medium heat, stirring as little as possible.<br>When the mixture reaches 300F (150C), remove the pan from the heat and immediately stir in the baking soda and vanilla.<br>Mix just until combined; dont overstir.<br>Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet.<br>Using as little movement as possible, spread the toffee to cover the circle.<br>Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt.<br>Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate.<br>Cool completely, until the chocolate is firm.<br>Depending on the temperature of your kitchen, you may need to cool it in the refrigerator.<br>Remove it once the chocolate has hardened.<br>Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.<br>Feel free to substitute toasted hazelnuts or pecans for the almonds.<br>I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts.<br>You can substitute milk chocolate for the dark chocolate if you wish.<br>Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25887/buttercrunch-toffee"},{"id":"25875","title":"Haystacks","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Center a rack in the oven and preheat to 325F.<br>Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.<br>Remove from the oven and cool to room temperature on a rack.<br>Melt and temper the chocolate (see pages 2530) and hold it at the correct temperature by placing it over a bowl of water that is 2F warmer than the chocolate.<br>If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.<br>Add the toasted coconut to the tempered chocolate and stir to coat it completely.<br>Line a baking sheet with parchment or waxed paper.<br>Using a spoon, form 1-inch mounds and place them on the baking sheet.<br>Let the mounds set up at room temperature, or place them in the refrigerator for 15 minutes, then place them in paper candy cups.<br>Store the haystacks between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.<br>The haystacks are best served at room temperature.<br>Replace the coconut with raisins or a mixture of raisins and toasted, salted peanuts.","url":"https://recipe.bluelayer.org/recipe/25875/haystacks"},{"id":"25854","title":"Chocolate Dirt","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Place the chips in a coffee grinder.<br>Grind until they have the texture of coarse sand.<br>Use immediately or store in a glass Mason jar at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/25854/chocolate-dirt"},{"id":"25845","title":"Hot Fudge Sauce (1/2 Cup)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>vanilla extract","directions":"Combine evaporated milk, or half and half, or whipping cream with sugar, chocolate chips and salt in small sauce pan.<br>Bring to boil over medium, stirring constantly.<br>Cook 1 to 2 minutes until sauce is thickened and smooth.<br>Stir in vanilla.<br>Cool slightly before serving.<br>Cooled sauce can be refrigerated.<br>To reheat, add a small amount of water, simmer gently, stirring constantly until smooth.<br>*Milk Chocolate Sauce*.<br>For a lighter body and flavor, double the amount of liquid.<br>*Hot Chocolate*.<br>For quick hot chocolate, blend 2 tablespoons of sauce with 3/4 cuphot milk.","url":"https://recipe.bluelayer.org/recipe/25845/hot-fudge-sauce-1-2-cup"},{"id":"25833","title":"Chocolate-Peanut Butter Peanut Clusters With Sea Salt","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>salt, table","directions":"Line a medium cookie sheet with waxed paper or parchment paper.<br>Set aside.<br>Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter.<br>Melt 30 seconds at a time, stirring in between, until melted and smooth.<br>Stir in peanuts until completely coated with chocolate.<br>Spoon by teaspoonfuls onto the waxed paper lined cookie sheet.<br>Sprinkle each cluster with salt.<br>Refrigerate for 2 hours or overnight until completely solid.<br>Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.","url":"https://recipe.bluelayer.org/recipe/25833/chocolate-peanut-butter-peanut-clusters-with-sea-salt"},{"id":"25831","title":"Heaven Sent Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>water, bottled, generic<br>honey<br>vanilla extract<br>vinegar, distilled<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease and flour an 8x8 inch pan.<br>In a medium bowl, stir together the flour, cocoa, sugar and baking soda.<br>Make a well in the center and pour in the oil, water, honey, vanilla and vinegar; mix well.<br>Fold in chocolate chips.<br>Spread evenly into the prepared pan.<br>Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when lightly touched.<br>Let cool in the pan for at least 10 minutes before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/25831/heaven-sent-brownies"},{"id":"25821","title":"Crispix Bars Recipe","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>candies, white chocolate<br>bananas, raw<br>raisins, seeded","directions":"Pour last 3 ingredients over the above items.<br>Stir till all is well coated.<br>Pat in a 9 x 13 pan.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/25821/crispix-bars-recipe"},{"id":"25809","title":"Chocolate Praline Triangle","ingredients":"nuts, almonds<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking tray with foil and bruch lightly with oil.<br>Line a 20 x 10 cm (8 x 4 inch) loaf tin with foil.<br>Combine the almonds and sugar in a small pan and place over low heat.<br>Watch carefully, without stirring, for 3-5 minutes, until the sugar is melted and golden.<br>(Swirl the pan slightly to dissolved the sugar.)<br>Pour onto the tray and leave until set and completely cold.<br>Break into chunks, place in a plastic bag and cruch with a rolling pin, or chop in a food processor until crumbly.<br>Put the chopped chocolate in a heatproof bowl.<br>Combine the butter and cream in a small pan and stir over low heat until the butter melts.<br>Bring to the boil, then remove from the heat pour the hot cream mixture over the chocolate.<br>Leave for 2 minutes, cool slightly, then stir in the crushed praline.<br>Spread the mixture into the loaf tin and smooth the surface.<br>Tap gently on the beach to level.<br>Cover with plastic wrap, then refrigerate for 1 hour, or until set.<br>Lift from the tin, peel away the foil and cut into 36 small triangles.<br>Line a tray with foil.<br>Press a whole toasted almond onto each triangle.<br>Using two forks, dip the triangles one at a time into the chocolate to a coat.<br>Lift out, drain off the excess chocolate and place on the tray to set.<br>Pipe with white chocolate to decorate, if desire.","url":"https://recipe.bluelayer.org/recipe/25809/chocolate-praline-triangle"},{"id":"25789","title":"Creamy Orange Bon Bons","ingredients":"ice creams, vanilla<br>orange juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper.<br>Place in the freezer to reset the ice cream balls to firm.<br>Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes.<br>Stop and stir every 30 seconds until melted, be careful not to burn it.<br>Spread the orange drink powder onto a large plate.<br>Roll the ice cream balls in the powder and return them to the cookie sheet.<br>Drizzle the melted chocolate over the ice cream balls.<br>Return to the freezer until ready to serve.","url":"https://recipe.bluelayer.org/recipe/25789/creamy-orange-bon-bons"},{"id":"25774","title":"Chocolate-Covered Almond Brittle","ingredients":"water, bottled, generic<br>sugars, granulated<br>syrups, corn, light<br>leavening agents, baking soda<br>salt, table<br>nuts, almonds<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter a large baking sheet and a metal spatula.<br>In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved.<br>Boil syrup, without stirring, until it registers 310F.<br>on a candy thermometer.<br>Remove pan from heat (syrup will be very hot).<br>Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens.<br>Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.<br>Cool brittle 5 minutes and sprinkle chocolate evenly over it.<br>Let chocolate melt, about 5 minutes, and spread it with a clean spatula.<br>Chill brittle on baking sheet until chocolate hardens.<br>Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces.<br>Transfer brittle, separating it with layers of wax paper, to airtight container.<br>Brittle keeps, covered and chilled, 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25774/chocolate-covered-almond-brittle"},{"id":"25766","title":"Chocolate Cinnamon Fudge","ingredients":"milk, canned, condensed, sweetened<br>spices, cinnamon, ground<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt","directions":"Butter the bottom and sides of an 8 by 8-inch baking pan.<br>Line the pan with a sheet of parchment paper, allowing a couple inches of parchment paper to hang over the sides.<br>In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.<br>Stir in the chocolate chips and butter.<br>Put the bowl on top of a saucepan of barely simmering water and stir until the chocolate chips have melted and the mixture is smooth, about 6-8 minutes.<br>(You can also add nuts at this point if you like them).<br>Using a spatula, scrape the mixture into the buttered pan and smooth the top.<br>Refrigerate for at least 2 hours until firm.<br>Holding the edges of the parchment paper that are hung over the pan, lift the fudge out of the pan and onto a cutting board.<br>Peel off the parchment paper and cut the fudge into 1-inch pieces.<br>Store refrigerated in an airtight container or freeze.<br>That is .<br>.<br>.<br>if you dont eat all of it while standing in the kitchen.","url":"https://recipe.bluelayer.org/recipe/25766/chocolate-cinnamon-fudge"},{"id":"25741","title":"Chocolate Peanut Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>honey<br>cocoa, dry powder, unsweetened","directions":"Melt chocolate chips in a large microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.<br>Stir peanut butter, honey, and cocoa powder into melted chocolate and stir until completely combined.<br>Transfer to a jar and store at room temperature.","url":"https://recipe.bluelayer.org/recipe/25741/chocolate-peanut-butter"},{"id":"25733","title":"Deceptively Delicious Cream Cheese Icing","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>cauliflower, raw<br>vanilla extract<br>salt, table","directions":"Put the cooked cauliflower into your food processor and puree it until totally smooth.<br>Add a tiny bit of water if you need.<br>Add the cream cheese, sugar, vanilla, and salt into the same food processor.<br>Process until creamy.<br>Add sugar or milk to adjust the icing texture as needed.<br>Use like any other icing.<br>I'd suggest keeping this in the refrigerator.<br>This makes enough icing for a batch of cupcakes.<br>It was great on chocolate cupcakes loaded with spinach and blueberries.","url":"https://recipe.bluelayer.org/recipe/25733/deceptively-delicious-cream-cheese-icing"},{"id":"25719","title":"Chocolate Gravy","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a skillet over medium heat.<br>Add cocoa and flour; stir until a thick paste is formed.<br>Stir in sugar and milk.<br>Cook, stirring constantly, until thick.<br>Serve over buttered biscuits or buttered toast.","url":"https://recipe.bluelayer.org/recipe/25719/chocolate-gravy"},{"id":"25717","title":"Instant Chocolate Cream Cake","ingredients":"cream, fluid, heavy whipping<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>strawberries, raw","directions":"Beat the cream until almost stiff, add sugar and vanilla.<br>Crumble a quarter of the cookies and put into the bottom of a pie plate.<br>With a spatula spread 1/5 of the whipped cream over the cookies.<br>Put 1/5 th of the strawberries over the cream, arrange more cookies on top of this and repeat process ending with a layer of whipped cream and strawberries.<br>Cover with plastic wrap and refrigerate at least 8 hours.","url":"https://recipe.bluelayer.org/recipe/25717/instant-chocolate-cream-cake"},{"id":"25706","title":"Superfood Snack: Chocolate Cherry Goji Bars","ingredients":"nuts, walnuts, english<br>nuts, almonds<br>dates, deglet noor<br>goji berries, dried<br>vanilla extract<br>spices, cinnamon, ground<br>cherries, sweet, raw<br>chocolate, dark, 70-85% cacao solids","directions":"In a food processor, combine the walnuts and the almonds, and process the nuts into the size of small gravel.<br>Add the dates, goji berries, vanilla extract, and cinnamon powder, and process until the mixture forms clumps and begins to stick together.<br>Add the cherries and cacao nibs and process briefly to incorporate the ingredients, but leave some small chunks for texture.<br>Stop the machine and check the consistency: Depending on the natural moisture of the dates, you may need to add a touch of water 1 teaspoon at a time to get the crumbs to stick together when pinched.<br>If the dough is too wet, blend in a few extra almonds.<br>Place the dough on a large sheet of plastic wrap on a cutting board.<br>Press the dough into a compact rectangle, then wrap it tightly in the plastic, compacting it even more.<br>Use a rolling pin to roll the dough into a 1/2-inch-thick layer.<br>Unwrap the dough and cut it into bars or bites as desired.<br>Energy bars will last several weeks unrefrigerated and covered, or keep them in the freezer for long-term storage.<br>Superfood boost: Add 1/2 teaspoon spirulina powder while blending the ingredients for a mineral-rich green upgrade.","url":"https://recipe.bluelayer.org/recipe/25706/superfood-snack-chocolate-cherry-goji-bars"},{"id":"25697","title":"Low Cal Vegan Applesauce Pancakes for One or Two","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic","directions":"Mix all ingredients together in a medium sized bowl until smooth.<br>Let it sit for a couple of minutes (literally, maybe 2 minutes).<br>Heat a non-stick skillet/pan to medium heat.<br>Cook mixture as you would normal pancakes, flipping over to the other side once bubbles appear.<br>Serve with yummy toppings!<br>I like to use Greek yogurt + fruit puree with some chocolate chips.","url":"https://recipe.bluelayer.org/recipe/25697/low-cal-vegan-applesauce-pancakes-for-one-or-two"},{"id":"25690","title":"Vickys Chocolate Cranberry Popcorn Bars","ingredients":"snacks, popcorn, air-popped (unsalted)<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a square baking sheet with baking parchment and put the popcorn on it making sure all pieces are touching<br>Sprinkle half of the dried cranberries over the popcorn<br>Melt the chocolate chips either in a bowl over a pan of simmering water on the stove or in the microwave on half power stirring after 2 minutes then in 1 minute intervals until melted<br>Spoon the chocolate all over the popcorn &amp; cranberries then sprinkle the remaining cranberries over the top<br>Let the chocolate set then cut or break into pieces and keep in an airtight container<br>This will be good for 2 days, after that the popcorn will soften and lose it's crunch","url":"https://recipe.bluelayer.org/recipe/25690/vickys-chocolate-cranberry-popcorn-bars"},{"id":"25686","title":"Addictive White Chocolate Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>nuts, walnuts, english<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix peanut butter with melted chocolate and let stand about 10 minutes.<br>Stir in remaining ingredients.<br>Drop or scoop by tablespoons onto parchment or waxed paper.<br>Store in a cool place.","url":"https://recipe.bluelayer.org/recipe/25686/addictive-white-chocolate-cookies"},{"id":"25677","title":"Black Forest Parfait","ingredients":"cheese, parmesan, hard<br>cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cornstarch<br>sugars, granulated","directions":"Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth.<br>Add remaining milk and pudding mix.<br>Mix 1 or 2 minutes or until smooth.<br>Mix cornstarch in cherry juice until dissolved.<br>Add to cherries and cook until it boils for 1 minute.<br>Remove from heat and stir in Equal.<br>Alternately spoon pudding and cherries into parfait dishes, ending with pudding.<br>Garnish with 2 cherries.","url":"https://recipe.bluelayer.org/recipe/25677/black-forest-parfait"},{"id":"25669","title":"Calypso Bars Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, pistachio nuts, raw<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"Grease a shallow 11\" x 7\" baking pan with butter; line base with parchment or possibly waxed paper.<br>Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring till well blended.<br>Remove from heat; stir in remaining rum.<br>Roughly chop pistachio nuts; add in 3/4 of nuts to chocolate mix with cherries and coconut.<br>Mix well.<br>Spread mix proportionately in prepared pan.<br>Finely chop remaining nuts.<br>Put melted semisweet chocolate in a small paper piping bag; cut a small hole in the bottom of bag.<br>Pipe squiggly lines of chocolate all over top of mix, then sprinkle with finely minced nuts.<br>Refrigerate4 to 5 hrs or possibly till firmly set.<br>Cut in 30 pcs.<br>Remove from pan with a flexible spatula.<br>Keep refrigerated or possibly in a cold place till serving.","url":"https://recipe.bluelayer.org/recipe/25669/calypso-bars-recipe"},{"id":"25668","title":"Jeanie's Crumb Topped Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>cocoa, dry powder, unsweetened<br>spices, nutmeg, ground<br>spices, cloves, ground<br>milk, buttermilk, fluid, cultured, lowfat<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"For the buttermilk, you can also place 1 TBS.<br>vinegar into a one cup measure.<br>Add milk to the one cup line.<br>Let mixture sit for 10- 15 minutes.<br>It will curdle, that's okay!<br>Mix together flour and sugar.<br>Cut butter into this, using pastry blender until butter is in small pea size pieces.<br>(I sometimes use a fork and knife to mix!<br>).<br>Reserve 1 cup of this flour mixture and set aside.<br>Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.<br>Mix well.<br>Add buttermilk and mix well again.<br>Batter will be thin, like water.<br>Pour into greased, 9x9 baking pan.<br>Sprinkle the reserved 1 cup flour/butter mixture on top.<br>Sprinkle chocolate chips and pecans over all.<br>Bake 350* for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/25668/jeanies-crumb-topped-coffee-cake"},{"id":"25646","title":"The Origianl Coco Lopez Bushwacker","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>alcoholic beverage, distilled, rum, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, liqueur, coffee, 53 proof<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Mix all ingrediants in a blended until well blended.","url":"https://recipe.bluelayer.org/recipe/25646/the-origianl-coco-lopez-bushwacker"},{"id":"25636","title":"Homemade Hot Fudge Sauce","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Microwave ingredients in large microwaveable bowl on MEDIUM 3 min.<br>Whisk until mixture is completely smooth and well blended.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/25636/homemade-hot-fudge-sauce"},{"id":"25627","title":"Chocolate-Dipped Rocky Road Ice Cream Bars Recipe","ingredients":"ice creams, chocolate<br>nuts, almonds<br>candies, marshmallows<br>candies, semisweet chocolate","directions":"Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang.<br>(If possible, use a pan that does not have sloping sides.)<br>Place the ice cream in a large bowl and add the nuts and marshmallows.<br>Working quickly, fold the nuts and marshmallows into the ice cream with a rubber spatula until evenly combined.<br>Drop the ice cream in large dollops into the prepared pan and spread to the edges with a rubber spatula.<br>Cover with the overhanging plastic wrap and press on the surface of the ice cream with the bottom of a measuring cup until its packed into a smooth, even layer.<br>Freeze until solid, at least 3 hours.<br>Meanwhile, line 2 baking sheets with parchment or waxed paper.<br>Tape each corner of the paper down and place the baking sheets in the freezer.<br>When the ice cream is solid, remove the pan and 1 baking sheet from the freezer.<br>Grasping the plastic wrap, pull the ice cream slab out of the pan and place it on a cutting board.<br>Remove and discard the plastic wrap.<br>Slice the slab into 9 even squares.<br>Using a flat spatula, transfer and evenly space the squares on the baking sheet.<br>Freeze until solid, at least 2 hours.<br>Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.<br>Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer.<br>Place 24 ounces of the chocolate in a large, dry, heatproof bowl.<br>Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118 degrees F. (Make sure the chocolate does not come into contact with any water or exceed 120 degrees F. If either happens, start over, as the chocolate is no longer usable.)<br>Remove the bowl from the saucepan.<br>Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80 degrees F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.<br>Return the bowl to the saucepan and stir until the chocolate reaches 88 degrees F; immediately remove from heat.<br>Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87 degrees F and 89 degrees F. (The chocolate must remain in this temperature range or it will not set up properly.)<br>Keep the saucepan over low heat and use it to reheat the chocolate as necessary.<br>To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set.<br>If the chocolate hardens smooth and without streaks, it is properly tempered.<br>(If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118 degrees F, then down to 80 degrees F, then up again to 88 degrees F.)<br>Have a fork and flat spatula ready.<br>Remove the empty baking sheet and the baking sheet with the ice cream squares from the freezer.<br>Working quickly, use the flat spatula to drop 1 ice cream square into the chocolate.<br>Using the fork, flip the square, making sure the edges are covered in chocolate.<br>Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating.<br>Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.<br>Place the coated square on the empty baking sheet.<br>Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching.<br>(If the ice cream squares start to melt, return them to the freezer until firm before continuing.)<br>Freeze the dipped ice cream bars until the chocolate coating has hardened and the ice cream is solid, at least 2 hours.<br>Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25627/chocolate-dipped-rocky-road-ice-cream-bars-recipe"},{"id":"25620","title":"Human Puppy Chow","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, powdered","directions":"In a large sauce pan, melt together butter, peanut butter, and chocolate chips.<br>Stir until all is evenly distributed and all is completely melted.<br>Measure out chex into a large bowl.<br>Pour chocolate mixture over chex and fold until all the chex are completely covered in the chocolate mixture.<br>Put powdered sugar into large paper bag.<br>Put chex into the bag with the sugar and shake until all chex are covered.<br>Add more sugar as needed.","url":"https://recipe.bluelayer.org/recipe/25620/human-puppy-chow"},{"id":"25615","title":"A dozen Christmas shortbreads recipe","ingredients":"butter, salted<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>corn, sweet, white, raw","directions":"CLASSIC BASIC SHORTBREAD RECIPE: Line a baking tray with baking parchment.<br>Place the butter and sugar in the bowl of a food mixer (or use a bowl and a hand-held electric whisk).<br>Cream the butter and sugar, then gradually sift in the flour and cornflour, mixing as you do, just until everything is blended.<br>Do not over-mix.<br>Wrap in cling film and chill for 2030 minutes, to make it easier to handle.<br>On a lightly floured work top, roll the dough out to about 5mm thick and, using the round fluted cutter, stamp out the shortbreads as closely together as you can.<br>Gather the scraps and re-roll them.<br>(The fewer times you re-roll the dough the better, as it will toughen it.)<br>Lay the shortbreads on the prepared baking tray and chill for 2030 minutes (so they will hold their shapes better).<br>Preheat the oven to 180C/fan 160C/350F/gas mark 4.<br>Bake the shortbreads in the preheated oven for 1520 minutes.<br>Sprinkle with caster sugar and leave to cool on the tray.<br>VANILLA CHRISTMAS TREES: Add 1 tsp vanilla extract (or the seeds from one-third of a vanilla pod) when creaming the butter and sugar.<br>Cut out 7cm Christmas trees with a cutter and press six or seven multicoloured dragees (for baubles) on to each tree.<br>Chill and bake as before.<br>CRANBERRY COCONUT SNOWBALLS: Add 1 tsp vanilla extract when creaming the butter and sugar.<br>With the flour, add 30g dried cranberries, roughly chopped.<br>Roll into 20 equal-sized balls.<br>Chill and bake as before.<br>Melt 200g of white chocolate.<br>Hold a ball on a fork and spoon it over, then set the balls on a wire rack with baking parchment underneath.<br>Sprinkle with 60g of desiccated coconut.<br>VERY LEMONY FINGERS: Add the finely grated zest of 1 large unwaxed lemon when creaming the butter and sugar.<br>Roll out, then cut into 20 shortbread fingers, each 7 x 2cm.<br>Chill and bake as before.<br>When cold, make a lemon icing: mix 50g of icing sugar with the juice of 1/4 1/2 lemon.<br>Dip each finger into the icing.<br>Leave to set on a tray lined with baking parchment.<br>WALNUT AND CINNAMON SQUARES: Lightly roast 30g of walnuts in the oven for five minutes.<br>Cool, finely chop and add with the flour and 1 tsp ground cinnamon.<br>Cut into 4.5cm squares.<br>Prick each three or four times with a fork.<br>Chill and bake as before.<br>ALMOND SLICES: Lightly roast 30g of nibbed almonds in the oven for four minutes.<br>Cool and fold in with the flour.<br>Cut the dough into 20 fingers, each 7 x 2cm.<br>Press a whole blanched almond into the top of each.<br>Chill and bake as before.<br>CARAMEL SANDWICHES: Roll out the shortbread dough to about 3mm thick and, using a 4.5cm round cutter, stamp out about 36 rounds.<br>Cut a 1.5cm star (or round shape) from the centre of half of them.<br>Chill as before.<br>Bake for around 15 minutes and, once cold, sandwich one solid circle and one with a hole cut out together, using 1/2 tsp of dulce de leche or caramel spread.<br>Repeat to fill all the shortbreads.<br>Once filled, these are best eaten within a day as the caramel will soon turn them soft.<br>CHERRY SQUARES: Add 80g red glace cherries (rinsed, dried and roughly chopped) with the flour.<br>Cut into 4.5cm squares.<br>Chill and bake as before.<br>GLAZED CLEMENTINE AND CARDAMOM ROUNDS: Add 1/2 tsp freshly ground cardamom (see page 85) with the flour.<br>Using a 4.5cm cutter, stamp out 20 rounds.<br>Chill as before.<br>When the shortbreads are on the tray, top each with a very thin slice of clementine, dried very well with kitchen paper.<br>Bake for 2022 minutes.<br>Sprinkle over 23 tbsp of caster sugar as soon as they come out of the oven and leave to cool.<br>Remove the baking parchment from under the shortbreads.<br>Using a blowtorch, glaze each clementine slice.<br>The star shape of the cut clementine will be highlighted.<br>These are best eaten within two days, as they will soften.<br>CHOCOLATE PINWHEELS: Make the classic shortbread recipe as usual.<br>Now make a second batch, but using only 100g of flour and adding 25g of cocoa.<br>Roll the chocolate dough into a 3mm-thick rectangle about 26 x 18cm.<br>Repeat with the vanilla dough.<br>Lay one on top of the other and trim the sides neatly.<br>Carefully lift on to a sheet of baking parchment with a long side towards you.<br>Use the paper to help roll the dough into a log.<br>Chill as before, then cut into 40 discs about 5mm thick.<br>Bake for about 20 minutes.<br>CHOCOLATE CHILLI HEARTS: Reduce the plain flour to 100g and add 25g cocoa and 1/21 finely chopped red chilli (to taste) with the flour.<br>Roll out to 3mm thick.<br>Cut out 40 shortbreads with a 4.5cm heart cutter.<br>Chill and bake as before.<br>ORANGE-GLAZED GINGER STARS: Add 1 tsp ground ginger and 1 large ball of finely chopped stem ginger with the flour.<br>Cut out with a 4.5cm star cutter.<br>Chill and bake as before.<br>When cold, make an orange glaze by mixing 100g of sifted icing sugar and the juice of 1/21 orange and dip or ice each star.<br>Scatter with sprinkles and leave to set.","url":"https://recipe.bluelayer.org/recipe/25615/a-dozen-christmas-shortbreads-recipe"},{"id":"25614","title":"Chocolate Chip Cookie Gift Mix","ingredients":"sugars, brown<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda","directions":"Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.<br>Use scissors to cut a 9 inch-diameter circle from your favorite holiday fabric (preferred) or paper.<br>Place over lid and secure with rubber band.<br>Tie ribbon bow to cover rubber band.<br>Enclose a card with mixing and baking directions: Chocolate Chip Cookies: Preheat oven to 375F.<br>Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.<br>Beat 1 cup of unsalted butter or margarine in a medium bowl.<br>Beat sifted ingredients into butter until blended.<br>In a small bowl, beat 1 egg with 1 tsp of vanilla.<br>Mix beaten egg mixture into butter mixture until blended.<br>Stir in chocolate chips.<br>Drop tsps of batter, spaced well apart, onto a greased cookie sheet.<br>Bake 8 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/25614/chocolate-chip-cookie-gift-mix"},{"id":"25598","title":"Chocolate Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract<br>raisins, seeded<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"In a saucepan bring water to a boil.<br>Add rice and stir.<br>Reduce heat, cover and simmer for 20 minutes.<br>In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa.<br>Cook, stirring occasionally, until thickened, 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/25598/chocolate-rice-pudding"},{"id":"25580","title":"Millionaire's Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>water, bottled, generic<br>butter, salted<br>cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper.<br>In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft.<br>Add 1/2 cup of the sugar and mix until incorporated.<br>In a separate bowl, stir together the flour and cornstarch.<br>Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together.<br>Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out.<br>Re-flour your work surface.<br>With a rolling pin, roll the dough out to fit the sheet pan.<br>To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan.<br>Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers).<br>Prick the shortbread all over with a fork to prevent any buckling or shrinking.<br>Bake in the center of the oven for 15 minutes.<br>After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface.<br>Bake 10 to 15 minutes more, until very lightly browned.<br>Let cool in the pan.<br>Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan.<br>Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.<br>Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it.<br>Over medium-high heat, bring to a boil without stirring.<br>Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes.<br>Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon.<br>Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter).<br>Pour over the baked shortbread and smooth the top.<br>Place in the refrigerator, uncovered, to harden slightly.<br>When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently.<br>Stir in the vegetable oil (this will make the chocolate less brittle when it hardens).<br>Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface.<br>Let cool in the pan.<br>With a heavy knife, cut into 1 1/2-by-3-inch bars.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25580/millionaires-shortbread"},{"id":"25562","title":"Banana Split Parfait (Ww)","ingredients":"yogurt, greek, plain, nonfat<br>bananas, raw<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, strawberry<br>nuts, pecans","directions":"Spoon 2 tablespoons frozen yogurt into each of 4 parfait glasses; top each with 1 tablespoon banana.<br>Spoon 2 tablespoons frozen yogurt over banana; top each with 1 tablespoon banana and 1 tablespoon chocolate syrup.<br>Spoon 2 tablespoons frozen yogurt over chocolate syrup; top each with 1 tablespoon banana and 1 tablespoon pineapple topping.<br>Spoon 2 tablespoons frozen yogurt over pineapple topping, and top each with 1/2 teaspoon pecans.<br>Serve immediately or freeze until ready to serve.","url":"https://recipe.bluelayer.org/recipe/25562/banana-split-parfait-ww"},{"id":"25551","title":"Cabernet Sauvignon Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>grapes, red or green (european type, such as thompson seedless), raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2-inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees for 7-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/25551/cabernet-sauvignon-cookies"},{"id":"25538","title":"Superfood Truffle","ingredients":"chocolate, dark, 70-85% cacao solids<br>seeds, hemp seed, hulled<br>nuts, almonds<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the dry ingredients (cacao powder through flour) in a bowl.<br>Add maple syrup and coconut oil and mix to form a dough.<br>Roll into your preferred size balls.<br>Roll prepared balls in the extra cacao.<br>Refrigerate 2-3 hours before serving.<br>Note: The amount of coconut oil may need to be adjusted (slightly more or less) depending upon your kitchen environment and brand of ingredients.","url":"https://recipe.bluelayer.org/recipe/25538/superfood-truffle"},{"id":"25517","title":"Chocolate Chai Coffee Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>salt, table<br>spices, ginger, ground<br>spices, pepper, black<br>spices, cloves, ground<br>spices, cardamom","directions":"Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.","url":"https://recipe.bluelayer.org/recipe/25517/chocolate-chai-coffee-mix"},{"id":"25513","title":"Healthy (and Yummy!) Breakfast Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>syrup, maple, canadian<br>butter, without salt<br>vanilla extract<br>molasses<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>nuts, pecans","directions":"Preheat the oven to 350 F. Line two baking sheets with parchment paper.<br>Combine the dry ingredients: whole oats, whole wheat flour, baking powder, baking soda and salt.<br>Set aside.<br>In a mixing bowl, combine the wet ingredients: brown sugar, maple syrup, melted butter, vanilla extract and molasses.<br>Beat for 1-2 minutes or until well combined.<br>Slowly add in the dry ingredients.<br>Mix until well combined.<br>Add in the chocolate chips, dried fruit and nuts.<br>Roll into 1 sized balls.<br>Place 2 apart on the parchment-lined baking sheets.<br>Bake for 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/25513/healthy-and-yummy-breakfast-cookies"},{"id":"25510","title":"Banana Chocolate Chip \"Cakies\"","ingredients":"bananas, raw<br>nuts, almonds<br>butter, without salt<br>vanilla extract<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (180C).<br>Line baking sheet with parchment paper.<br>With hand mixer, blend bananas, almond butter, vanilla, baking soda, cinnamon, salt, and apple butter.<br>Add flour and chocolate chips; stir to combine.<br>Use a small scoop and place batter on baking sheet.<br>Bake at 350F (180C) for 11 to 14 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/25510/banana-chocolate-chip-cakies"},{"id":"25498","title":"Teddy Bear Snack Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>honey<br>oil, corn, peanut, and olive<br>raisins, seeded<br>honey","directions":"Mix well, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25498/teddy-bear-snack-mix"},{"id":"25489","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, canned, condensed, sweetened<br>vanilla extract","directions":"Combine chips, butter, condensed milk and vanilla, in medium saucepan cook over medium heat stirring constantly, until mixture is hot and slightly thickened.<br>Serve over ice cream, cake, etc.","url":"https://recipe.bluelayer.org/recipe/25489/hot-fudge-sauce"},{"id":"25482","title":"White-Chocolate Cream-Cheese Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>butter, without salt<br>salt, table<br>vanilla extract<br>sugars, granulated","directions":"Melt the chocolate in a bowl set over a pot of gently simmering water.<br>Remove from heat, cool until lukewarm, and set aside.<br>Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.<br>Add the melted chocolate, salt, and vanilla and mix until incorporated.<br>Add sugar and mix until frosting is light and fluffy.<br>Store refrigerated for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/25482/white-chocolate-cream-cheese-frosting"},{"id":"25468","title":"Chocolate Cream Brulee","ingredients":"nuts, chestnuts, european, dried, peeled<br>cream, fluid, heavy whipping<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Beat the chestnut puree to lighten it.<br>Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate.<br>Divide among 4 heat-proof ramekins and smooth level.<br>Chill 1 hour.<br>Preheat broiler.<br>Sprinkle sugar on the Brulee evenly; broil until bubbly.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/25468/chocolate-cream-brulee"},{"id":"25448","title":"Substitution for Bittersweet Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt","directions":"If you use butter soften or melt first.<br>Mix ingredients together and add to recipe.","url":"https://recipe.bluelayer.org/recipe/25448/substitution-for-bittersweet-chocolate"},{"id":"25446","title":"Ww Big Chocolate Breakfast Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, protein powder whey based<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Preheat oven to 350F.<br>Mix all ingredients together.<br>Spoon out 4 big cookies on a baking sheet coated in Pam.<br>Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25446/ww-big-chocolate-breakfast-cookies"},{"id":"25418","title":"Almond Flour Chocolate Chip Cookies","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>honey<br>vanilla extract<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>leavening agents, baking soda","directions":"mix it all together.<br>bake at 350 degrees for 7-10 minutes.<br>dont overbake- they are soft.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/25418/almond-flour-chocolate-chip-cookies"},{"id":"25412","title":"Easy Bake Oven Children's Chocolate Frosting","ingredients":"sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>shortening, vegetable, household, composite","directions":".In a medium bowl, combine powdered sugar, powdered milk and cocoa powder.<br>(Sift cocoa if lumpy.)<br>With a pastry blender, cut in the shortening.<br>Spoon about 1/3 cup of mixture into each of 9 small containers or ziploc<br>bags and seal tightly.<br>Label with date and contents.<br>Store in a cool dry place.<br>Use within 12 weeks.<br>Makes 9 packages Children's Chocolate Frosting.<br>To Use:<br>1 pkg.<br>Children's Chocolate Frosting Mix 3/4 teaspoon water<br>Combine frosting mix and water.<br>Stir with a spoon until smooth.<br>Makes about 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/25412/easy-bake-oven-childrens-chocolate-frosting"},{"id":"25401","title":"Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Whip cream to soft peaks and mix in cooled melted chocolate.","url":"https://recipe.bluelayer.org/recipe/25401/chocolate-mousse"},{"id":"25362","title":"Fudge Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring cream and corn syrup to simmer in medium saucepan.<br>Remove from heat.<br>Add chocolate and whisk until melted and smooth.<br>(Can be made 3 days ahead.<br>Refrigerate.<br>Rewarm sauce over low heat until lukewarm, stirring frequently.)","url":"https://recipe.bluelayer.org/recipe/25362/fudge-sauce"},{"id":"25354","title":"Traditional Chocolate Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Combine the chocolate and cream in a medium-size saucepan and stir over medium-low heat until the chocolate melts and the mixture begins to bubble a little around the sides.<br>Quickly whisk the mixture until it comes together in a smooth chocolate sauce.<br>Remove from the heat and whisk in the vanilla.<br>Pour into a heatproof bowl that can go into the freezer.<br>Chill the ganache in the freezer just until it thickens, about 15 minutes.<br>Use immediately to glaze the top of a cheesecake.<br>Let some ganache drizzle down the sides-or, if you wish, frost the sides completely, using a narrow metal icing spatula.<br>Do not cover.<br>Return the cake to the freezer for 1 hour before cutting.","url":"https://recipe.bluelayer.org/recipe/25354/traditional-chocolate-ganache"},{"id":"25345","title":"White Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Bring cream to a light simmer over medium heat.<br>Meanwhile, measure the chocolate and put it in a medium, heat resistant mixing bowl.<br>Once the cream reaches a light simmer, pour it over the chocolate.<br>wait ten seconds.<br>whisk to combine.<br>Let the ganach cool for five to ten minutes before using, if the ganach is too warm it will melt frosting (if your putting it on a cake like i am.","url":"https://recipe.bluelayer.org/recipe/25345/white-chocolate-ganache"},{"id":"25340","title":"Chocolate Fudge Sauce","ingredients":"butter, without salt<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>honey<br>pascha, organic bitter-sweet dark chocolate chips,<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Melt the butter in a medium saucepan.<br>Add the water, cream, and honey and bring to a simmer over moderately high heat.<br>Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top.<br>Let stand until the chocolate melts, 1 minute, then stir until smooth.<br>Stir in the rum.","url":"https://recipe.bluelayer.org/recipe/25340/chocolate-fudge-sauce"},{"id":"25313","title":"White Chocolate Cherry Granola","ingredients":"oats<br>wheat germ, crude<br>seeds, flaxseed<br>nuts, almonds<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees.<br>Combine all ingredients (except for 1/8 cup chocolate chips) in a large bowl.<br>Stir to combine and make sure mixture is moistened with coconut oil.<br>Spread on a baking sheet.<br>Bake for 20-30 minutes, stirring every 8-10 minutes to make sure the granola doesnt burn.<br>Once finished, remove from the oven and top with remaining chocolate chips.","url":"https://recipe.bluelayer.org/recipe/25313/white-chocolate-cherry-granola"},{"id":"25302","title":"Dark Chocolate Covered Cashews","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw","directions":"Line 2 baking sheet with parchment paper; set aside.<br>Melt chocolate in a heatproof bowl in the microwave for 30 seconds.<br>Stir and cook for another 30 seconds, until chocolate is melted.<br>Stir nuts into the melted chocolate, until completely covered with chocolate.<br>Pour onto prepared baking sheet.<br>With a knife, separate the nuts the best that you can.<br>Let the nuts cool.<br>You can refrigerate for 30 minutes if desired.<br>Break apart any clumps and store in a sealed container for up to a month.","url":"https://recipe.bluelayer.org/recipe/25302/dark-chocolate-covered-cashews"},{"id":"25295","title":"Hazelnut Chocolate Tuiles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, hazelnuts or filberts","directions":"Halve 4 parchment paper sheets lengthwise and set aside.<br>Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide.<br>Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle.<br>The stencil is the cardboard with the circle removed.<br>Melt and temper the chocolate (see pages 2530), then stir in the ground hazelnuts thoroughly.<br>Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade.<br>The tuiles should be no more than 1/8 inch thick.<br>Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl.<br>You should be able to place 4 tuiles on each strip of parchment paper.<br>Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan.<br>Chill the tuiles in the refrigerator until firm (10 to 15 minutes).<br>Gently peel the parchment paper off of the curved tuiles.<br>In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator.<br>The tuiles are best served at room temperature.<br>White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.<br>Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.<br>Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/25295/hazelnut-chocolate-tuiles"},{"id":"25269","title":"winnie the Pooh treats","ingredients":"sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt","directions":"mix ingredients together thoroughly until all sugar is all mixed.<br>put in pan and smooth over until it is even.<br>let set in refrigerator for 30 minutes then slice into bars n enjoy.","url":"https://recipe.bluelayer.org/recipe/25269/winnie-the-pooh-treats"},{"id":"25263","title":"Peanut Butter & Pretzel Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place wax paper on a large sheet pan and set aside on the countertop.<br>Bring a pot filled about halfway to a boil.<br>Reduce heat to simmer and place a glass bowl on top.<br>Place white chocolate in the bowl and melt, stirring occasionally until the mixture becomes very smooth.<br>Remove chocolate from the heat and pour onto the prepared wax paper.<br>Spread evenly and refrigerate for 20 minutes or until set.<br>While the first layer sets, bring the same pot of water to a boil and reduce heat to simmer.<br>Place the peanut butter in the same glass bowl and set on top of the pot to heat.<br>Stir until completely melted and set aside to cool.<br>While the peanut butter melts, place pretzels in a food processor and pulse 5-10 times or until broken into tiny pieces.<br>Set aside.<br>Remove white chocolate base from the refrigerator.<br>Take peanut butter off the burner and pour over the hardened chocolate and spread evenly.<br>Sprinkle crushed pretzel bits on top of the chocolate-peanut butter mixture and press gently so they stick.<br>Sprinkle the chocolate chips on top.<br>Place the sheet back in the fridge to harden for another 20 minutes.<br>Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/25263/peanut-butter-pretzel-chocolate-bark"},{"id":"25260","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>butter, without salt<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (180C).<br>Mix together the flour, 1/4 cup sugar and 1/4 cup butter until crumbly.<br>Press into a greased 8- inch square pan.<br>Bake for 10 to 15 minutes or until golden brown.<br>Cool.<br>Caramel Layer.<br>In heavy saucepan, melt 1/2 cup butter.<br>Add the corn syrup and the sweetened condensed milk.<br>Bring to a boil and cook 12 to 15 minutes, stirring constantly, until mixture turns medium caramel color.<br>Do not let burn.<br>Remove from heate and stir in vanilla.<br>Pour over crust.<br>Cool.<br>Melt chocolate chips and spread over the caramel layer.<br>Cool until set.<br>Cut into bars or squares.","url":"https://recipe.bluelayer.org/recipe/25260/millionaire-shortbread"},{"id":"25255","title":"Bittersweet Chocolate Frosting Recipe","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.<br>Stop the mixer and add powdered sugar.<br>Turn the mixer to low, then gradually increase the speed until the powdered sugar is completely incorporated.<br>Turn the mixer off and add vanilla and chocolate.<br>Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 3 minutes.<br>Use to top cookies, cupcakes, or cakes.","url":"https://recipe.bluelayer.org/recipe/25255/bittersweet-chocolate-frosting-recipe"},{"id":"25244","title":"Chocolate Raisin Knackerly","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raisins, seeded","directions":"Finely chop and melt chocolate in bowl in microwave (10 seconds at a time), tempering the chocolate.<br>With a spoon, spread chocolate in circles the size of a quarter on parchment paper on a sheet pan.<br>Quickly add 4-6 raisins to each chocolate circle.<br>Make sure to add raisins before chocolate gets hard.<br>Place in the refrigerator till chocolate and raisin circles are set.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25244/chocolate-raisin-knackerly"},{"id":"25236","title":"Awesome English Toffee","ingredients":"sugars, granulated<br>sugars, brown<br>water, bottled, generic<br>vanilla extract<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Sprinkle nuts onto 11X17 cookie sheet (I usually spray the cookie sheet with non-stick spray before I start - just in case).<br>Spread your chocolate evenly over the nuts and set the pan aside.<br>Mix remaining ingredients in an iron skillet and cook on high to 300F, about 8-10 minutes or until it forms a brittle ball when dropped into cold water, and stir constantly.<br>Quickly pour mixture evenly over the chocolate.<br>Let stand 5 minutes so chocolate has a chance to melt before placing in fridge.<br>leave refrigerated until the chocolate is completely cooled - at least 2.5 - 3 hours.<br>Break into pieces and store in airtight container.<br>Will last several weeks when kept in the freezer.","url":"https://recipe.bluelayer.org/recipe/25236/awesome-english-toffee"},{"id":"25228","title":"Gluten Free Chocolate Chip Cookies (With Yacon)","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2 inch balls and press onto a parchment lined baking sheet.<br>Bake at 350 for 7-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/25228/gluten-free-chocolate-chip-cookies-with-yacon"},{"id":"25226","title":"Peanut Butter Chocolate Squares","ingredients":"butter, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large, microwave-safe bowl, melt butter, marshmallows, and peanut butter on high for approximately 2 minutes or until butter is melted.<br>Stir to combine the ingredients, then add the puffed wheat cereal and mix until all the cereal is coated with the marshmallow mixture.<br>Add the chocolate chips next.<br>They will melt a little bit, but this is part of the wonderful goodness of the whole thing.<br>Press mixture into a 9x13 pan that has been lightly coated with cooking spray.<br>Let cool and cut into bars.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25226/peanut-butter-chocolate-squares"},{"id":"25199","title":"Mum's Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>rice flour, white, unenriched","directions":"Mix butter and sugar with hands, mixing thoroughly until dissolved.<br>Add flour and form into ball.<br>Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap.<br>Cut into pieces with cookie cutter or knife and place on buttered cookie sheets.<br>Pierce lightly with fork.<br>(Variation: add toffee sprinkles if desired.)<br>Bake at 350 degrees for 20-25 minutes, until lightly browned.<br>Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave).<br>Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.","url":"https://recipe.bluelayer.org/recipe/25199/mums-shortbread"},{"id":"25196","title":"Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Set a metal bowl over a pot of simmering water.<br>Melt the chocolate with the cream in the bowl, stirring constantly until smooth.<br>(Don't let the mixture boil!<br>).","url":"https://recipe.bluelayer.org/recipe/25196/chocolate-ganache"},{"id":"25192","title":"Chocolate Pecan Pralines","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>nuts, pecans<br>nuts, pecans<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"NOTE: Chocolate chips should be chilled.<br>If they are not, stick them in the freezer for about 10 minutes.<br>Assemble all the ingredients and utensils before starting to cook.<br>Measure out the chocolate chips and keep them refrigerated until just before needed.<br>You will also need a large, heavy-bottomed stainless steel pot, skillet or Dutch oven pot with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.<br>Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans.<br>Cook 5 minutes, whisking constantly.<br>Reduce heat to medium, and continue cooking and whisking for 10 minutes.<br>Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes.<br>If the mixture starts smoking excessively toward end of cooking time, lower the heat.<br>This is the tricky part.<br>Stir in vanilla extract in whole pot, then immediately drop 1/4 cup of chocolate chips into about one-sixth of the batter (i.e., drop in one spot of pot, in one place only).<br>Stir quickly in that area of the pot, just enough to cover some of the chips with batter but not enough to allow the chips to melt.<br>Quickly scoop up that chocolate mixture and drop mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop).<br>Each praline should be about 2 inches in diameter and 1/2 inch thick.<br>Repeat with remaining mixture, stirring briefly before adding more chocolate chips.<br>The cooled pralines should be light brown, opaque, somewhat chunky and crumbly (the ones in the picture are wet still).","url":"https://recipe.bluelayer.org/recipe/25192/chocolate-pecan-pralines"},{"id":"25186","title":"Divvies Chocolate Cupcakes","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>water, bottled, generic<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>salt, table<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"CAKE: Preheat oven to 350 degrees.<br>Line a 12-cup muffin tin with cupcake liners; set aside.<br>In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.<br>In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined.<br>Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary.<br>Batter should look and feel more watery than normal cake batters.<br>Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full.<br>Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.<br>Immediately remove cupcakes from muffin tin and transfer to a wire rackso the water can evaporate and your cupcakes will not be soggy.<br>Let cool completely before frosting.<br>FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.<br>Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary.<br>With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.<br>Store in an airtight container, refrigerated, up to one week.","url":"https://recipe.bluelayer.org/recipe/25186/divvies-chocolate-cupcakes"},{"id":"25168","title":"Reese's Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Add 1/3 of the peanut butter to chocolate chips and melt together.<br>Melt remaining peanut butter in glass cup in pan of boiling water.<br>Line muffin tin with papers.<br>Add 1 tablespoon chocolate mixture;let set.<br>Add 1 tablespoon of peanut butter mixture; let set.<br>Add another 1 tablespoon of chocolate mixture; let cool.<br>ENJOY.","url":"https://recipe.bluelayer.org/recipe/25168/reeses-butter-cups"},{"id":"25152","title":"Maple, Caramel, and Macadamia Nut Tart","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table<br>butter, without salt<br>vanilla extract<br>water, bottled, generic<br>sugars, granulated<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>syrup, maple, canadian<br>vanilla extract<br>nuts, macadamia nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>syrup, maple, canadian<br>vanilla extract<br>sugars, granulated","directions":"For the crust: mix flour, sugar, cinnamon and salt in bowl.<br>Cut butter in until fine<br>Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).<br>Preheat oven to 400F.<br>Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.<br>Fold overhang in and press, forming a high-standing, double thick edge.<br>Pierce all over with a fork and bake until sides are set (about 20 minutes).<br>Pie weights may be used, if desired.<br>If weights are used, remove at this time.<br>Reduce the heat to 375F, return crust to oven and bake another 12 minutes.<br>For the filling: Combine sugar and water in a heavy saucepan.<br>Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.<br>Reduce heat to medium, add cream and stir until smooth.<br>Add butter, syrup and vanilla and stir until well blended.<br>Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.<br>Remove from oven and cool completely on wire rack.<br>Melt white chocolate in microwave and drizzle decoratively over top of tart.<br>For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.<br>Beat until soft peaks form and slowly add sugar, beating until desired consistency.<br>Serve tart with whipped cream.","url":"https://recipe.bluelayer.org/recipe/25152/maple-caramel-and-macadamia-nut-tart"},{"id":"25138","title":"Chocolate Mayonnaise Sheet Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>salad dressing, mayonnaise, regular<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>butter, without salt","directions":"Preheat oven to 350 degrees F.<br>In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.<br>In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.<br>With mixer running, gradually add the cold water and vanilla.<br>Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.<br>Pour batter into buttered 13x9x2-inch baking pan.<br>Bake in 350 degree F oven 40 minutes or until cake tests done.<br>Cool in cake in pan on rack.<br>Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.<br>Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.<br>Stir in the chocolate chips and vanilla.<br>Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.<br>When cake has cooled, frost it with the Fluffy Chocolate Frosting.<br>Cut in squares and enjoy!<br>:)","url":"https://recipe.bluelayer.org/recipe/25138/chocolate-mayonnaise-sheet-cake"},{"id":"25133","title":"Chocolate Fun Clay","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>candies, white chocolate","directions":"Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).<br>Do not overheat or chocolate will scorch.<br>Stir in the corn syrup until smooth.<br>Scrape the mixture onto a plate; cover with wax paper.<br>Allow the clay to rest overnight at room temperature.<br>Roll or shape the clay; decorate with candy sprinkles.","url":"https://recipe.bluelayer.org/recipe/25133/chocolate-fun-clay"},{"id":"25119","title":"Chocolate Shortbread","ingredients":"butter, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 300 degrees F.<br>In a mixing bowl, cream the butter, then add vanilla &amp; mix well.<br>In another bowl, whisk together flour, sugar &amp; cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.<br>Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.<br>Place strips 1 inch apart on ungreased baking sheets.<br>Prick each strip several times with a fork.<br>Bake 20-25 minutes or until set.<br>Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.","url":"https://recipe.bluelayer.org/recipe/25119/chocolate-shortbread"},{"id":"25116","title":"Easy! Chocolate Macarons","ingredients":"nuts, almonds<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>egg, white, raw, fresh<br>sugars, granulated<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"##For the Dough## Let the egg whites defrost naturally until they are liquid again.<br>Sift all the [*] ingredients together twice.<br>Take the egg whites and the granulated sugar and make the meringue.<br>Add in the granulated sugar into two steps.<br>Whip it until stiff peaks form.<br>Now take what you sifted together in Step 1 and divide it into two portions.<br>Mix each portion one by one into the middle of the meringue with a rubber spatula.<br>Mix the dough and press down with the rubber spatula and macaronage the dough (scoop up from around the sides of the bowl, plop dough down on top in the center, and gently \"rub\" your dough into the bowl.<br>Repeat).<br>Once the dough starts to become shiny, and it falls from the spatula in ribbons, it's ready.<br>Preheat your oven to 140C and pour the dough into a plastic bag with a small hole cut in.<br>Squeeze out the dough into 2.5 cm diameter pieces on top of parchment paper.<br>Let the dough sit out to dry for 1 hour at room temperature (let it sit out till it no longer sticks to your finger when you touch it).<br>Bake for 13 minutes at 140C.<br>Take out the tray, reverse it, and bake again for 2 minutes at 170C.<br>## For the Ganache ## Place the chocolate, broken up into small pieces, into the heavy cream.<br>Microwave it for 40 seconds and then mix well till it softens.<br>Once the ganache has stiffened up, spread it out on the cooled macaron biscuits, sandwich, and it's done!","url":"https://recipe.bluelayer.org/recipe/25116/easy-chocolate-macarons"},{"id":"25108","title":"No Bake Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cookies, vanilla wafers, lower fat<br>candies, marshmallows<br>nuts, pecans<br>sugars, powdered<br>salt, table","directions":"Combine chocolate chips and 1 cup evaporated milk in a heavy saucepan; cook over low heat until chips melt, stirring occasionally.<br>Set chocolate mixture aside.<br>Combine wafer crumbs and next 4 ingredients in a large bowl; stir until blended.<br>Set 1/2 cup chocolate mixture aside.<br>Stir remaining chocolate mixture into crumb mixture.<br>Press into a well greased 9-inch square pan.<br>Combine reserved 1/2 cup chocolate mixture and 2 teaspoons evaporated milk; spread over crumb mixture.<br>Chill.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/25108/no-bake-brownies"},{"id":"25102","title":"Chalk Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>ice creams, chocolate","directions":"Stir milks toget her.<br>Add in vanilla.<br>Put all in blender and blend 20 seconds.<br>Enjoy the yummy recipe I created!","url":"https://recipe.bluelayer.org/recipe/25102/chalk-milk"},{"id":"25096","title":"Dark Chocolate & Cranberry Scones","ingredients":"cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>beverages, ovaltine, classic malt powder<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl add the dried cranberries and dark chocolate chunks.<br>Pour the malt whiskey over the top, stir and cover with cling film.<br>Set aside for about 20 minutes.<br>Preheat the oven to 220 C.<br>In a bowl add the flour, baking powder, baking soda, salt and sugar.<br>Cut the butter into small cubes and add it into the flour mixture.<br>Lightly rub together with your fingertips, ever so gently.<br>When the mixture resembles crumbs add the milk and the reserved dark chocolate and cranberry mixture.<br>Mix with the flat side of a knife until just combined.<br>Turn the dough out onto a flat surface and gently flatten with your fingers until its about an inch thick.<br>Cut the scones into your preferred size and place on a parchment paper-lined baking sheet.<br>Brush the tops with a little milk and bake for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/25096/dark-chocolate-cranberry-scones"},{"id":"23807","title":"Cookie Dough Candies","ingredients":"butter, without salt<br>sugars, brown<br>cheese, parmesan, hard<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together melted Butter and Light Brown Sugar.<br>Add cream cheese and granulated sugar to the mixture.<br>Next, mix together the all-purpose flour, baking soda, salt, and vanilla extract.<br>Then, add in 3/4 of the chocolate chips to the dough.<br>Roll the dough into nickel sized balls and place on wax paper.<br>Take the other 2 cup of chocolate chips and put into a microwave safe bowl.<br>Place the bowl in a microwave for 60 seconds, stirring every 15 seconds.<br>Use a cupcake pan and line the insides with cupcake liners.<br>Fill the bottom of the liners with chocolate.<br>Place 1 piece of the the rolled up dough and sorta flatten it out.<br>Cover the dough with more chocolate and shake the pan to evenly spread it over the dough.<br>Chill for at least 30 minutes or until hardened.","url":"https://recipe.bluelayer.org/recipe/23807/cookie-dough-candies"},{"id":"13889","title":"Chocolate Buttercream Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>egg, white, raw, fresh<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>salt, table<br>butter, without salt<br>vanilla extract<br>water, bottled, generic<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.<br>Stir until melted and set aside until cooled to room temperature.<br>Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.<br>Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.<br>Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.<br>Add the butter, 1 tablespoon at a time, while beating on medium speed.<br>Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in.<br>If the buttercream seems very soft, allow it to cool, and beat it again.","url":"https://recipe.bluelayer.org/recipe/13889/chocolate-buttercream-frosting"},{"id":"25086","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Rinse pumpkin seeds.<br>Use your fingers to remove all the pulp.<br>Drain well.<br>Spread out on a tray to dry (sunlight works fine).<br>Next put oil in a heavy bottomed pan over medium heat.<br>When oil is hot, add the pumpkin seeds and toast until golden brown.<br>After that melt the chocolate and butter in the top of a double boiler.<br>Now combine melted chocolate and toasted pumpkin seeds.<br>Mix well.<br>Let cool.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/25086/homemade-sweet-pumpkin-seeds"},{"id":"25077","title":"Chocolate Chip Meltaway Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"In a small bowl, combine flour, corn starch, and confectioners' sugar.<br>Set aside.<br>In a large bowl, cream butter and vanilla extract until smooth.<br>Add flour mixture and begin mixing on low speed.<br>Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides.<br>Scrape batter from beaters, and mix in chocolate chips with a large spoon.<br>Refrigerate dough for 1 hour to firm up.<br>(It's important that the dough be cold).<br>When ready to bake, preheat oven to 350F.<br>Roll dough into 1-inch balls (no larger).<br>Place 1-1/2 inches apart on lined baking sheet, flatten if desired., and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown.<br>(Do NOT over-bake)<br>Cool on racks.<br>Pour powdered sugar into a bowl or plastic baggie.<br>Shake chocolate chip meltaway cookies in powdered sugar.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25077/chocolate-chip-meltaway-cookies"},{"id":"25074","title":"Twisted Sisters Eye Candy Trail Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>potatoes, raw, skin<br>raisins, seeded<br>raisins, seeded<br>nuts, cashew nuts, raw<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>bananas, raw<br>lime juice, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine all ingredients.<br>Store in airtight containers in a freezer till ready to use.<br>NOTES: I needed an average of 3 cups trail mix for 5 bottled gifts, so I picked 10 items X 1 1/2 cups = 15 cups.<br>For the limes, I sliced thinly, candied them using a recipe Neta here at RZ found for me at another site &amp; then cut them in sml pieces.<br>I wanted to use red cinnamon candies for the red colour &amp; tasty flavour, but I can only get them in the US.<br>Id never eaten the cereal I used till I came to Iceland, but its a crunchy, sweet, cinnamon coated wafer type cereal I like.<br>Any cereal favourite can be used if its sturdy enough to hold up in the mix (like Chex does).<br>There are really no rules for this except have fun!<br>PIC NOTE: Altho not the season now, I posted a pic to show the \"prototype\".","url":"https://recipe.bluelayer.org/recipe/25074/twisted-sisters-eye-candy-trail-mix"},{"id":"25073","title":"Blacktop Marble Cheesecake Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground","directions":"For Crust: Preheat oven to 425 degrees.<br>Mix all ingredients in bowl.<br>Press onto bottom of 10 inch spring-form pan.<br>For Filling: Heat chocolate till smooth.<br>Cold to lukewarm.<br>Using electric mixer, beat cream cheese with sugar and flour in large bowl till smooth.<br>Blend in Large eggs 1 at a time.<br>Stir in cream and vanilla.<br>Pour 1/2 of batter into chocolate; mix well.<br>Pour 1/2 of remaining plain batter over crust.<br>Pour chocolate batter over.<br>Cover with remaining plain batter.<br>Swirl small thin knife through batter, creating marble pattern.<br>Bake cake for 15 min.<br>Reduce oven temperature to 225 degrees.<br>Bake till cheesecake is hard in center, about 50 min.<br>Serves 10.<br>Topping: Mix all ingredients in small bowl.<br>Pour topping over warm cheesecake.<br>Increase oven temperature to 350 degrees.<br>Bake till topping is set, about 13 min.<br>Transfer to rack and cold completely.<br>Chill overnight.<br>Glaze: Bring cream to simmer in heavy saucepan over low heat.<br>Add in chocolate and stir till smooth.<br>Cold to room temperature.<br>Pour over top and sides of cake.","url":"https://recipe.bluelayer.org/recipe/25073/blacktop-marble-cheesecake-recipe"},{"id":"25066","title":"Chunky Chocolate Chip Cookie Mix in a Jar","ingredients":"sugars, brown<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Layer ingredients in order in a 1 quart wide mouth canning jar.<br>Make sure you pack all down firmly before adding the flour mixture it will be a tight fit.<br>Instructions to attach to jar 1 Empty jar of cookie mix into a large mixing bowl.<br>Use your hands to thoroughly blend mix; 2 Add: 1 1/2 sticks butter or margarine softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla; 3 Mix until completely blended.<br>The dough is sticky.<br>you will need to finish mixing with your hands; 4 Shape into walnut size balls and place 2''inches apart on parchment lined baking sheets, DO NOT USE WAXED PAPER; 5 Bake at 350* for 11 to 13 minutes.<br>Cool 5 minutes on baking sheet.<br>Remove to racks to finish cooling.<br>Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/25066/chunky-chocolate-chip-cookie-mix-in-a-jar"},{"id":"25063","title":"Acorn Magic Delights","ingredients":"butter, without salt<br>sugars, brown<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.<br>Combine flour and baking powder, and stir into the butter mixture.<br>Shape dough into 1 inch balls, and place onto ungreased cookie sheets.<br>Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.<br>Bake for 10 to 12 minutes in the preheated oven, or until firm.<br>Remove from cookie sheet to cool on wire racks.<br>In the top of a double boiler, melt chocolate chips, stirring frequently until smooth.<br>Remove from heat; keep chocolate warm over water in the double boiler.<br>Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans.<br>Allow cookies to set on waxed paper.","url":"https://recipe.bluelayer.org/recipe/25063/acorn-magic-delights"},{"id":"25060","title":"Chocolate And Vanilla Milk Shake","ingredients":"ice creams, vanilla<br>ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend all ingredients until smooth.<br>Serve in a collins glass.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25060/chocolate-and-vanilla-milk-shake"},{"id":"25055","title":"Gluten Free No Bake Chocolate Balls","ingredients":"butter, without salt<br>candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large saucepan, melt butter over low heat.Add marshmallows and milk.Heat until melted, stirring constantly.<br>Stir in chocolate chips, and heat until melted.<br>Remove from heat.<br>Cool until mixture thickens.<br>Blend in rice cereal.<br>WET HANDS and roll into 1-inch balls.<br>Then roll ball in shredded coconut.<br>Place balls on a wax paper lined cookie sheet and place in the fridge to harden.<br>(I made half the batch that way and then for the second half I added the remaining shredded coconut into the mixture and skipped rolling the balls in the shredded coconut -- this way it looks like I made 2 different kinds of balls.","url":"https://recipe.bluelayer.org/recipe/25055/gluten-free-no-bake-chocolate-balls"},{"id":"25053","title":"Vickys Chocolate Chip Paradise Pie","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Preheat the oven to gas 4 / 180C / 350F and grease a 6\" x 8\" ovenproof dish<br>Combine the cookie crumbs, butter and sugar for the base layer together and press into the bottom of the greased dish<br>Sprinkle the chocolate chips on top and bake for 5 minutes until the chocolate has melted, then spread it over the top of the base with the back of a spoon<br>Whisk together the flour, sugar and baking powder then beat in the milk, oil and vanilla until smooth<br>Fold in the coconut, chopped walnuts and chocolate chips<br>Pour the batter over the base and return to the oven to bake for 35 - 40 minutes or until a toothpick tests clean<br>Serve straight out of the oven with ice cream, chocolate sauce and caramel sauce","url":"https://recipe.bluelayer.org/recipe/25053/vickys-chocolate-chip-paradise-pie"},{"id":"25048","title":"Chocolate Chex Caramel Corn Bars","ingredients":"snacks, popcorn, air-popped (unsalted)<br>corn, sweet, white, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>sugars, brown<br>syrups, corn, light<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"butter bottom and sides 13x9-in.<br>pan.<br>in large bowl mix popcorn, cereal, and pretzels; set aside.<br>in a microwavable bowl microwave brown sugar, corn syrup and margarine for 2 minute or until boiling, stirring after 1 minute<br>pour over cereal mixture in bowl, stirring until evenly coated<br>press firmly into pan<br>in a small microwave bowl, microwave choc.<br>chips 1 minute or until melted.<br>drizzle over bars-(i add more choc.<br>chips).<br>cool completely- about 30 min.-cut into bars (8 rows by 4).","url":"https://recipe.bluelayer.org/recipe/25048/chocolate-chex-caramel-corn-bars"},{"id":"25047","title":"Peanut Butter Pretzel Crack","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>pretzels, soft, unsalted","directions":"In small saucepan, melt white chocolate and peanut butter together on low heat.<br>Stir constantly until smooth.<br>Remove from heat and fold in crushed pretzels.<br>Spread on parchment paper until very thin.<br>Keep using a knife and spreading until the paper is able to be seen.<br>The thinner the better!<br>Allow to set.<br>Break into bite-sized pieces and store in a Ziploc bag.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25047/peanut-butter-pretzel-crack"},{"id":"25044","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"In a small saucepan over medium-high heat bring cream to a full boil; turn off heat.<br>Add the chocolate, and swirl pan to completely cover it with cream.<br>Let stand about 5 minutes.<br>Slowly whisk mixture until smooth.<br>Transfer to a clean bowl.<br>Let cool, stirring frequently.","url":"https://recipe.bluelayer.org/recipe/25044/chocolate-ganache"},{"id":"25031","title":"Orange-Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>orange juice, raw<br>butter, without salt","directions":"Zest orange with a microplane, add to heavy cream and place it into the sauce pan.<br>Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil.<br>take off heat.<br>add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.<br>chill untill thickened to spread on cakes, brownies, or cupcakes.<br>pour over cakes or dip cupcakes while still liquid.<br>chill untill firm.","url":"https://recipe.bluelayer.org/recipe/25031/orange-chocolate-ganache"},{"id":"25023","title":"White Chocolate Cream Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>cherries, sweet, raw","directions":"Bring sugar, milk and butter to a boil over low heat, stirring<br>constantly.<br>Cook to 237 degrees on a candy thermometer.<br>Remove<br>from heat and add marshmallow cream, white chocolate, nuts and<br>cherries.<br>Stir until the marshmallow cream and chocolate are<br>melted.<br>Pour into a buttered 13 x 9 inch pan.<br>Cool before cutting<br>into 6 dozen pieces.","url":"https://recipe.bluelayer.org/recipe/25023/white-chocolate-cream-fudge"},{"id":"25020","title":"Chocolate Covered Peanuts- Crock Pot Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Cut chocolate into smaller pieces and add all ingredients including peanuts to crock pot.<br>Turn on low and cook one hour with lid on.<br>Do Not Stir.<br>Turn off heat, remove lid, stir every 15 minutes for two hours.<br>Drop with a melon baller onto wax or parchment paper.<br>Let set until hardens.<br>Store in covered container.<br>Will freeze well in sealed bags.<br>Makes over 100 pieces.","url":"https://recipe.bluelayer.org/recipe/25020/chocolate-covered-peanuts-crock-pot-candy"},{"id":"24995","title":"Mexican Spiced Hot Chocolate Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>snacks, popcorn, air-popped (unsalted)<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>spices, pepper, red or cayenne","directions":"Heat 2 tablespoons coconut oil in a Dutch oven or heavy-bottomed stockpot over medium heat.<br>Place a few popcorn kernels in the pot and cover.<br>Heat until those kernels pop, then remove them from the pot and add the rest of the popcorn kernels.<br>Cover pot and remove from heat for about 30 seconds, then place back over burner and cook with the lid partially covering the pot but allowing some steam to vent for as long as kernels are popping.<br>Remove pot from heat from heat and set aside.<br>In a small bowl combine sugar, 1 teaspoon cinnamon and salt.<br>Drizzle remaining tablespoon of coconut oil over popcorn, tossing with a spatula to evenly distribute.<br>Immediately sprinkle cinnamon sugar over popcorn and continue to toss so that it adheres to the coconut oil.<br>Spread popcorn onto a parchment-lined baking sheet in an even layer.<br>Place chocolate in a microwave safe bowl and microwave in 30 second intervals, stirring occasionally, until completely melted.<br>Stir in remaining 1/4 teaspoon cinnamon and cayenne pepper.<br>Drizzle chocolate over popcorn and chill in the refrigerator for about 20 minutes or until chocolate hardens.","url":"https://recipe.bluelayer.org/recipe/24995/mexican-spiced-hot-chocolate-popcorn"},{"id":"24984","title":"Gourmet Trail Mix Recipe","ingredients":"oil, corn, peanut, and olive<br>nuts, almonds<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>blueberries, raw<br>cherries, sweet, raw<br>spices, ginger, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine all ingredients in a large mixing bowl, and mix until everything is evenly distributed.","url":"https://recipe.bluelayer.org/recipe/24984/gourmet-trail-mix-recipe"},{"id":"24979","title":"Fat Free Chocolate Milk Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>vanilla extract<br>honey","directions":"blend all ingredients till smooth.","url":"https://recipe.bluelayer.org/recipe/24979/fat-free-chocolate-milk-smoothie"},{"id":"24963","title":"Terrific Toffee","ingredients":"nuts, almonds<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic","directions":"Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.<br>In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces.<br>Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan.<br>Sprinkle malted milk powder over mixture in pan.<br>In a 2-quart heavy saucepan combine butter, sugar, and water.<br>Cook over medium heat to boiling, stirring to dissolve sugar.<br>Clip a candy thermometer to the pan.<br>Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.<br>Mixture should boil at a steady rate over the entire surface.<br>(Adjust heat as necessary so that mixture does not boil over.)<br>Remove from heat; remove thermometer.<br>Pour mixture quickly over nuts and chocolate pieces in pan.<br>Immediately sprinkle remaining nut/chocolate piece mixture over toffee.<br>Cool about 1 hour before breaking into pieces.<br>If necessary, chill 15 minutes or until chocolate is firm.<br>Makes about 2 pounds (36 servings).","url":"https://recipe.bluelayer.org/recipe/24963/terrific-toffee"},{"id":"24955","title":"Fudge Frosting for Brownies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil for 30 seconds the milk and powdered sugar.<br>Add the chocolate chips and boil for 1 min.,stirring constantly.Beat well until smooth and pour over warm brownies.<br>This is enough to cover a 9x13.","url":"https://recipe.bluelayer.org/recipe/24955/fudge-frosting-for-brownies"},{"id":"24944","title":"Vegan Chocolate Frosting","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>candies, semisweet chocolate","directions":"Place tofu, chocolate and vanilla in a blender<br>blend until smooth.<br>Yes it must be silken.<br>No it cannot be waterpacked or cotton.<br>Yes it must be EXTRA FIRM no it cannot be firm or soft or any other.<br>Use the tofu specified only.","url":"https://recipe.bluelayer.org/recipe/24944/vegan-chocolate-frosting"},{"id":"24943","title":"Double-Dutch Chocolate Fudge Upside-Down Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>nuts, walnuts, english<br>sugars, brown<br>water, bottled, generic<br>cream, fluid, heavy whipping","directions":"Preheat the oven to 350 degrees.<br>In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.<br>Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended.<br>Stir in the nuts, if using.<br>Pour the batter into a greased 9 x 13-inch pan.<br>In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well.<br>Spread this mixture over the batter in the pan.<br>Using a large spoon, drizzle the boiling water over the cake; do not stir.<br>Bake for 40 to 45 minutes, or until the top of the cake is firm.<br>Let the cake cool slightly.<br>Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla.<br>Cut the cake into squares and place them upside down (gooey side up) on dessert plates.<br>Spoon a dollop of whipped cream onto each piece of cake.","url":"https://recipe.bluelayer.org/recipe/24943/double-dutch-chocolate-fudge-upside-down-cake"},{"id":"24942","title":"Chocolate - Coconut - Cherry Creme Fudge","ingredients":"milk, canned, condensed, sweetened<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a 9 inch square pan with foil.<br>Stir milk&amp; butter in medium saucepan over low heat until butter melts, turn off heat.<br>Measure 1/3 cup into a small bowl, add vanilla chips, stirring till melted.<br>Stir in cherries.<br>Add chocolate chips to mixture in saucepan, stirring till melted, returning to heat if necessary.<br>Using half the vanilla/ cherry mixture, drop small teaspoonfuls into foil lined pan, leaving spaces between each, Sprinkle with half the coconut.<br>Spread chocolate mixture evenly on top.<br>Spoon on remaining vanilla/ cherry mixture.<br>Sprinkle with remaining coconut.<br>Refrigerate at least 8 hours or until firm enough to cut into 1 inch pieces.","url":"https://recipe.bluelayer.org/recipe/24942/chocolate-coconut-cherry-creme-fudge"},{"id":"24938","title":"Ginormous Chocolate Ice Cream Shake","ingredients":"ice creams, vanilla<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>sweetener, syrup, agave<br>water, bottled, generic","directions":"Dissolve cocoa mix and sweetener into 2 oz.<br>of hot water.<br>Mix well.<br>Add syrup and 6 oz.<br>of cold water and stir.<br>Place crushed ice and ice cream in a blender.<br>Top with liquid mixture.<br>At low to medium speed, blend until shake is thoroughly mixed (but not liquified).<br>Pour into a very tall glass and, if desired, top with a generous squirt of Fat Free Reddi-wip and a cherry.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/24938/ginormous-chocolate-ice-cream-shake"},{"id":"24937","title":"Anna's Uncooked Fudge Slice","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>cocoa, dry powder, unsweetened<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>water, bottled, generic<br>vanilla extract","directions":"Melt butter over a low heat, add condensed milk.<br>Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.<br>Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.<br>Press into a slice tin then ice.<br>To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste.<br>Too much water and the icing won't set well.<br>Slice when cool, and store in fridge.<br>Also freezes well.","url":"https://recipe.bluelayer.org/recipe/24937/annas-uncooked-fudge-slice"},{"id":"24912","title":"Vegan Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 400F.<br>Sift the dry ingredients together, then cut in vegan butter or margarine.<br>Make a well in the dry ingredients.<br>If desired, you can blend tofu with a mixer or blender until its smooth in consistency.<br>Pour blended tofu or entire block in the middle of the dry ingredients.<br>Mix gently to obtain a soft elastic dough.<br>Turn onto a floured surface and roll to about 1/2 inch thickness.<br>Cut into small rounds with a biscuit or cookie cutter (1-1/2 inches recommended).<br>Bake in the preheated oven for 10 to 15 minutes.<br>(In my oven, 12 minutes is perfect.)<br>Serve warm with butter or jam.<br>My recommendations:<br>Use any combination of all-purpose and whole wheat flour.<br>You can also add 1 tablespoon herbs or 1 cup baking chips to the dry ingredients.<br>If using a sweet flavor (chocolate chips, cinnamon chips, etc.)<br>add 1/3 cup sugar and 1 teaspoon vanilla.<br>My favorite herb combos are dill weed with sea salt and fresh ground pepper, or an Italian blend of rosemary, basil, oregano, and marjoram.","url":"https://recipe.bluelayer.org/recipe/24912/vegan-scones"},{"id":"24893","title":"Simple Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>lemon juice, raw","directions":"Beat until light and fluffy: 12 tablespoons (1 1/2 sticks) unsalted butter, softened.<br>Beat in: 1 1/3 cups powdered sugar, sifted.<br>Continue beating until light and fluffy.<br>Add: 1 teaspoon vanilla extract, 1/2 teaspoon fresh lemon juice.<br>Beat until smooth.<br>Flavor the frosting with 2 ounces melted, but not warm, bittersweet chocolate, or with 1/2 teaspoon lemon, orange, or tangerine zest.","url":"https://recipe.bluelayer.org/recipe/24893/simple-frosting"},{"id":"24885","title":"Fruit and Nut Granola (Chrissie's Granola)","ingredients":"oats<br>nuts, almonds<br>spices, cinnamon, ground<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, brown<br>cranberries, dried, sweetened<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Lightly grease a large baking sheet.<br>Pour the oats into a large bowl.<br>Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.<br>Mix maple syrup and vanilla extract together in a small bowl.<br>With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients.<br>Fold the two together until mixed and all dry ingredients are well coated.<br>Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more.<br>Set aside to cool slightly, about 20 minutes.<br>Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly.<br>Cool completely before storing.","url":"https://recipe.bluelayer.org/recipe/24885/fruit-and-nut-granola-chrissies-granola"},{"id":"24881","title":"Easy Truffle Recipe for Kids","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"In a microwave safe bowl, melt Guittard chocolate according to package directions.<br>Once apeels have melted, add half of the whipping cream; stir thoroughly.<br>Add remaining whipping cream; stir.<br>Add extract; stir until ingredients are completely mixed, cover.<br>Allow ganache to harden at room temperature (about 2 hours).<br>Using truffle scoop, scoop out ganache and hand roll into 1 to 1 1/2 inch balls.<br>Outer Coating 1 lb.<br>(1 and 1/4 bags) dark chocolate In a microwave safe bowl, melt chocolate according to package directions.<br>Working rapidly, drop ganache center into melted chocolate.<br>Cover entire truffle center.<br>Lift out dipping tool.<br>Remove excess chocolate by tapping truffle on the bowl and place it on a cookie sheet lined with wax paper.<br>Put truffles in the refrigerator for a shiny outer coating.<br>Fill 2 oz.<br>squeeze bottle with the white melted chocolate.<br>Drizzle over truffles in a crossing pattern.<br>Once dried, place truffles in Truffle Cups.","url":"https://recipe.bluelayer.org/recipe/24881/easy-truffle-recipe-for-kids"},{"id":"24878","title":"5 Minute Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>candies, marshmallows<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Combine milk, butter, sugar.<br>Put in saucepan; heat to boiling.<br>Cook 5 minutes, stirring constantly remove from heat (have the other ingredients ready to go).<br>Add marshmallows, nuts, chocolate and vanilla extract.<br>Stir well until marshmallows are melted.<br>Pour into buttered 8 or 9-inch square pan.","url":"https://recipe.bluelayer.org/recipe/24878/5-minute-fudge"},{"id":"24872","title":"Peanut Butter and Chocolate Bonbons","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Combine the 1/2 cup of margarine (or butter), peanut butter, sugar, and vanilla in a large bowl and mix until smooth.<br>Shape mixture into 1 inch balls and place in foil lined baking sheet.<br>Freeze for 1 hour.<br>Melt chocolate and 3 tbs margarine in top of a double boiler (or, optionally, in a microwave).<br>Place a toothpick in the center of each ball and dip halfway into chocolate mixture.<br>Return to baking sheet chocolate side down and freeze until ready to serve.","url":"https://recipe.bluelayer.org/recipe/24872/peanut-butter-and-chocolate-bonbons"},{"id":"24856","title":"Microwave Caramel Corn","ingredients":"sugars, brown<br>butter, without salt<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>snacks, popcorn, air-popped (unsalted)","directions":"In a large, microwave-safe bowl, mix sugar, butter, syrup and salt together.<br>Microwave on high until mixture is boiling, then continue to boil for 2 more minutes on high.<br>Mix baking soda into mixture.<br>In a large (clean) brown paper bag, pour mixture over popcorn and shake vigorously.<br>Microwave in bag for another 30 seconds.<br>Take out of microwave, and shake again.<br>Repeat process at least two more times to ensure even coverage of caramel on popcorn.<br>Immediately pour out on a baking pan to cool.<br>Variations:.<br>For a lighter, more buttery taste, substitute white sugar for the brown.<br>For extra crunchiness, mix 2 cups peanuts, almonds, or other nut of your choice with the popcorn prior to mixing the caramel.<br>For chocolate lovers, microwave for 90 seconds, stirring once, 1 cup chocolate chips and 1 tsp shortening and drizzle over caramel corn.<br>For extra spiciness, add 3/4 tsp ground cinnamon, 1 1/2 tsp freshly grated nutmeg, 1/8 tsp ground cloves, and 1/4 tsp ground cardamom to the caramel mixture.<br>For easy transport (especially for Halloween treats): after removing from microwave for the last time, grease hands and form large handfuls of the carmael corn mixture into balls, then set aside to let cool.","url":"https://recipe.bluelayer.org/recipe/24856/microwave-caramel-corn"},{"id":"24855","title":"Black-Bottom Peanut Butter Freezer Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>ice creams, vanilla<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"To Make the Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.<br>In a medium bowl, combine the cookie crumbs and the butter until well blended.<br>Transfer to the prepared pan and press the crumb mixture onto the bottom and sides.<br>Set aside.<br>To Make the Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.<br>Spoon into the prepared crust.<br>Freeze for 4 to 6 hours or overnight.<br>When ready to serve, let the pie sit at room temperature for 5 minutes.<br>Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.","url":"https://recipe.bluelayer.org/recipe/24855/black-bottom-peanut-butter-freezer-pie"},{"id":"24853","title":"Chemex Brewed Coffee, Using a Paper Filter","ingredients":"candies, dark chocolate coated coffee beans<br>water, bottled, generic","directions":"Line a Chemex carafe with a Chemex white paper filter.<br>In a burr grinder set to a medium-fine grind size, grind the coffee beans.<br>Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.<br>Pour some of the hot water into the carafe, thoroughly soaking the filter.<br>Discard the rinsing water (the wet filter will remain in place as you pour out the water).<br>Pour the ground coffee into the filter.<br>Place the Chemex on a kitchen scale and set the scale to zero.<br>Pour 80 grams of the hot water all over the coffee grounds, thoroughly saturating them.<br>Let stand until the coffee stops bubbling, about 1 minute.<br>Pour 120 grams of the hot water onto the coffee in a thin, steady, spiral stream, working from the center of the filter to the edge, then back to the center again.<br>Working in roughly 100-gram increments, pour the remaining 400 grams of hot water in a small circular motion in the center of the filter; maintain a water level that is just high enough that the coffee is never exposed to air.<br>Allow all of the coffee to drain into the carafe and serve.","url":"https://recipe.bluelayer.org/recipe/24853/chemex-brewed-coffee-using-a-paper-filter"},{"id":"24850","title":"Tuxedo Strawberries","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Rinse off strawberries in cool water and pat dry.<br>Cover the bottom of a cookie sheet with wax paper.<br>Place white chocolate chips in a medium microwaveable bowl and add 2 teaspoons of vegetable oil.<br>Microwave at 70% power for 1 minute.<br>Stir.<br>Microwave for additional 10-15 second intervals until chocolate is melted.<br>Dip strawberries into white chocolate all the way up to the leaves.<br>Let set, 10-15 minutes.<br>Microwave and melt semi-sweet chocolate and the additional 2 teaspoons of oil as directed above.<br>Dip the strawberries diagonally and on their sides, one at a time leaving a V of visible white chocolate in the middle.<br>Return to wax paper to set.<br>Take a toothpick and carefully dot semi-sweet chocolate onto the white chocolate V to form a bow tie.<br>Add tiny dots of buttons down the middle.<br>Chill for 2 hours or until set.","url":"https://recipe.bluelayer.org/recipe/24850/tuxedo-strawberries"},{"id":"24832","title":"Chocolate Shortbread","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"In a large bowl, cream butter until light and fluffy.<br>Combine the remaining ingredients; gradually add to the bowl.<br>Chill for 1 hour.<br>Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets.<br>Bake at 300 for 20 minutes or until set.<br>Yield: about 4 dozen.","url":"https://recipe.bluelayer.org/recipe/24832/chocolate-shortbread"},{"id":"24810","title":"No Bake Peanut Butter and Mini Chip Granola Bites","ingredients":"oats<br>oat bran, raw<br>seeds, flaxseed<br>salt, table<br>vanilla extract<br>peanut butter, smooth style, without salt<br>honey<br>mini semi-sweet chocolate baking chips,","directions":"In a medium-sized bowl, stir together oats, oat bran, flaxseed, and salt.<br>Add in vanilla, peanut butter, honey, and chocolate chips.<br>Stir until well-combined.<br>Refrigerate dough for 30 minutes to allow dough to stiffen.<br>Form dough into 1-inch balls.<br>Eat up!<br>Store leftovers in refrigerator.","url":"https://recipe.bluelayer.org/recipe/24810/no-bake-peanut-butter-and-mini-chip-granola-bites"},{"id":"24789","title":"Rich Mallow and Honey Almond Fudge","ingredients":"water, bottled, generic<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Grease a 16cm/6 square pan and line it with baking paper; and set aside.<br>Place the water, unsalted butter and marshmallows in a pan, stirring constantly, until the marshmallows have melted; add the chocolate to the pan; remove the pan from the heat and stir until the chocolate has melted.<br>Fold the honey-roasted almonds or your choice of nuts into the chocolate mixture and pour the mixture into a lined 16 cm/6 square pan; allow the fudge to cool before placing it in the refrigerator to set.<br>Cut the fudge into thin slices or squares and store it in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/24789/rich-mallow-and-honey-almond-fudge"},{"id":"24783","title":"10 Minute Fresh Berry Dessert with Yogurt and Chocolate","ingredients":"strawberries, raw<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Fold together yogurt and berries.<br>Melt chocolate in a double boiler with heat on medium.<br>Place berries and yogurt in individual bowls and drizzle with melted chocolate.","url":"https://recipe.bluelayer.org/recipe/24783/10-minute-fresh-berry-dessert-with-yogurt-and-chocolate"},{"id":"24781","title":"Halloween Chex Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>raisins, seeded<br>corn, sweet, white, raw<br>candies, white chocolate","directions":"In large microwavable bowl, microwave chopped baking bars uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until melted and smooth.<br>Gently stir in cereal, pretzels and raisins until evenly coated.<br>Stir in candy corn and decors.<br>Spread on waxed paper or foil until cooled and chocolate is set.<br>Break into chunks.<br>Store loosely covered.","url":"https://recipe.bluelayer.org/recipe/24781/halloween-chex-mix"},{"id":"24774","title":"Ganache I","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Chop the chocolate into small pieces and place it in a large stainless steel bowl.<br>In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil.<br>At this point, the cream will want to boil over, so keep an eye on it!<br>Immediately remove from heat and pour over chopped chocolate.<br>Stir until chocolate is completely melted and mixture is smooth.<br>Cool completely and then store in refrigerator.<br>Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.","url":"https://recipe.bluelayer.org/recipe/24774/ganache-i"},{"id":"24769","title":"Chocolate and Nut Hedgehog","ingredients":"milk, canned, condensed, sweetened<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease and line a 8cm x 26cm bar/loaf pan with baking paper.<br>Place the condensed milk and butter in a saucepan and stir over a gentle heat until the butter is melted.<br>Remove the pan from heat and add the white chocolate, stir together until mixture is completely smooth.<br>(I use the microwave for this step).<br>Place biscuit pieces in a bowl with the cranberries, pistachios and almonds and add the chocolate mixture.<br>Mix well and add the choc bits.<br>Press the mixture into prepared pan and smooth the top with a spatula.<br>Refrigerate until set.<br>Cut into slices and serve.","url":"https://recipe.bluelayer.org/recipe/24769/chocolate-and-nut-hedgehog"},{"id":"24765","title":"Great for Valentine's Day Spiral Chocolate Rolls","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"Other than the processed cocoa, add everything into a bread machine and set it to make the dough.<br>Let it run till the first rising is done.<br>You can knead it by hand if you would like!<br>Consult my blog if you need help.<br>Transfer the dough to a working surface.<br>Gently punch the dough till it forms the shape of a ball.<br>Gently cover it with plastic wrap and let the dough rest for 15 minutes.<br>Roll out the dough to a 20 x 24 rectangle.<br>Sprinkle the cocoa over the top.<br>From the bottom, roll it up.<br>Round and round.<br>Once you're done rolling it up, tightly seal off the ends.<br>Divide the dough into 6 portions.<br>Since it's 24 cm long, each portion should be 4 cm long.<br>Put them in a muffin tray.<br>If you don't have a muffin tray, then a pudding tray will work as well.<br>Let the dough sit and rise for 30-40 minutes until it expands 1.5 to 2 times larger.<br>Next, in a preheated oven, bake them for 12-15 minutes at 350F (180C).<br>They are done.<br>They'll look cute if you arrange them like this.<br>Their fluffy texture adds to their deliciousness.","url":"https://recipe.bluelayer.org/recipe/24765/great-for-valentines-day-spiral-chocolate-rolls"},{"id":"24764","title":"Edd Kimber's chocolate sables recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, powdered<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the flour, cocoa powder, baking soda and salt together into a medium bowl and whisk to combine, set aside until needed.<br>Place the butter and sugars into a large bowl and beat together until light and creamy, remember you are not making a cake so it doesnt need to be fluffy just well combined and light and creamy.<br>Add the flour mixture and with the mixer on low speed mix together until the mixture is sandy.<br>Sable is French for sandy and describes both the texture of the final cookie and this stage of the baking process.<br>If you mix until you have a uniform dough the texture of the final cookie will be a bit tougher and they wont melt in the mouth.<br>Add the chocolate and mix to combine.<br>Tip the mixture onto the worksurface and very gently knead to bring together.<br>Divide the dough in half and roll into logs, about 4cm inches in diameter.<br>Wrap in clingfilm and refrigerate.<br>At this point I will normally freeze half of the dough ready to make cookies when the mood strikes.<br>Chill the dough for a few hours until firm.<br>Preheat the oven to 180C/160C fan and line two baking trays with parchment paper.<br>Using a thin sharp knife cut the log into cookies, about 1cm thick but dont worry if the cookies crumble just press them gently back together.<br>Place onto the prepared baking trays and bake for 10-12 minutes or until spread and lightly set around the edges but still looks undercooked in the middle.<br>Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.<br>Stored in a sealed container these cookies will keep perfectly for a few days but trust me they will never last that long.","url":"https://recipe.bluelayer.org/recipe/24764/edd-kimbers-chocolate-sables-recipe"},{"id":"24763","title":"Easy Creamy Peanut Butter--Chocolate Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Line a 9x9x2\" pan with foil, then spray with butter nonstick cooking spray (Makes for easy clean up).<br>Heat sugar, butter,milk and marshmallow creme in heavy 3 quart saucepan over medium heat until mixture boils, stirring constantly.<br>Boil and stir for 5 minutes.<br>Add Chips and vanilla, stirring until chips are melted.<br>Immediately spread into prepared pan.<br>Refrigerate overnight.<br>Pull foil out, and cut pieces into 1\" squares.<br>Store in airtight container in refrigerator.<br>For creamier fudge, let stand at room temperature 1 hour before serving.<br>Recipe may be doubled using 4 quart saucepan, boiling mixture for 6 minutes.<br>Spread into 2 prepared pans.","url":"https://recipe.bluelayer.org/recipe/24763/easy-creamy-peanut-butter-chocolate-fudge"},{"id":"24761","title":"Heavenly Hash","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, marshmallows<br>nuts, pecans","directions":"In a double boiler, melt butter and chocolate chips; stir until smooth.<br>Blend with marshmallows and nuts until coated with the chocolate.<br>Spread in a buttered 8 x 8 pan.<br>Refrigerate until firm; cut into sixteen 2 inch squares.","url":"https://recipe.bluelayer.org/recipe/24761/heavenly-hash"},{"id":"24753","title":"Peanut Butter Chocolate Chip Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>mini semi-sweet chocolate baking chips,","directions":"Combine milk, sugar, cream and peanut butter using an electric mixer.<br>Pour into ice cream maker, turn on for 15 minutes.<br>Add chocolate chips, and allow ice cream maker to continue for 5 more minutes.<br>Makes about 1 1/4 quarts.","url":"https://recipe.bluelayer.org/recipe/24753/peanut-butter-chocolate-chip-ice-cream"},{"id":"24736","title":"Chocolate-Scented Play Dough (Non-Edible)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>cream, whipped, cream topping, pressurized<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Mix the dry ingredients.<br>Add the oil and boiling water.<br>Stir quickly,.<br>mixing well.<br>When cool, mix with your hands.","url":"https://recipe.bluelayer.org/recipe/24736/chocolate-scented-play-dough-non-edible"},{"id":"24732","title":"Heaven and Hell","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized","directions":"In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate.<br>Removed from heat, cover pan and let the chocolate melt.<br>Whisk to combine thoroughly, then let cook to room temperature.<br>Optional garnish:<br>Raspberry sauce; Puree frozen raspberries, strain through a sieve.<br>Sweeten to taste with sugar.<br>Drizzled raspberry sauce, propped up with chunks of swirled chocolate.<br>Chocolate pieces.<br>Melt milk chocolate and white chocolate.<br>Spread milk chocolate in cookie sheet lined with wax paper.<br>Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick.<br>Allow to cool, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/24732/heaven-and-hell"},{"id":"24729","title":"Gianduia Chocolates","ingredients":"nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, hazelnuts or filberts","directions":"Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.<br>Toast and skin hazelnuts.<br>In a food processor pulse hazelnuts until finely chopped, about 30 seconds.<br>Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering.<br>In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth.<br>Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.<br>When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature.<br>If chocolate is too warm, add reserved chocolate, stirring until smooth.<br>Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan.<br>Chill confection, covered with plastic wrap, until firm, at least 2 hours.<br>Lift confection out of pan and peel off plastic wrap.<br>On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares.<br>Chocolates keep, covered and chilled, 1 month.","url":"https://recipe.bluelayer.org/recipe/24729/gianduia-chocolates"},{"id":"24725","title":"Marble Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract<br>candies, semisweet chocolate","directions":"Heat oven to 425F.<br>Grease large baking sheet.<br>In large bowl, combine flour, sugar, baking powder, salt and baking soda.<br>With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.<br>Remove 1 1/4 c.<br>flour mixture to medium-size bowl.<br>In small bowl, combine buttermilk and vanilla.<br>In cup, combine 1/4 c.<br>buttermilk mixture and chocolate.<br>Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until mixture clings together and forms a soft dough.<br>Add chocolate mixture to the1 1/4 c.<br>flour mixture and stir with fork until it forms a soft dough.<br>Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.<br>Dot 3 chocolate pieces over surface of plain dough.<br>Fold dough over and dot with remaininng 3 pieces; knead gently 5-6 times to marbelize dough.<br>Divide dough in half.<br>With lightly floured rolling pin, roll one half into a 7\" round.<br>Cut into 4 wedges.<br>Repeat with remaining half of dough.<br>Place scones, 1\" apart, on greased baking sheet.<br>Pierce tops with tines of fork.<br>Bake scones 15-18 min.<br>or until golden brown.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/24725/marble-scones"},{"id":"24721","title":"Chocolate Clusters","ingredients":"nuts, almonds<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chocolate and peanut butter in microwave or double boiler, stirring often.<br>Add all remaining ingredients; stir with a wooden spoon to coat evenly.<br>Drop by teaspoonfuls onto waxed paper.","url":"https://recipe.bluelayer.org/recipe/24721/chocolate-clusters"},{"id":"24708","title":"Weekend Treat Peanut Butter Snack Bites","ingredients":"oats<br>peanut butter, smooth style, without salt<br>blueberries, raw<br>mini semi-sweet chocolate baking chips,<br>honey<br>seeds, sunflower seed kernels, dried","directions":"Mix together oats, peanut butter, blueberries, chocolate chips, honey and sunflower seeds in large bowl.<br>Chill until firm, about 30 minutes.<br>Roll by 2 tbsp into balls.","url":"https://recipe.bluelayer.org/recipe/24708/weekend-treat-peanut-butter-snack-bites"},{"id":"24701","title":"Luscious Lumps Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>cornstarch<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Mix all ingredients.<br>Drop by spoon onto a greased baking sheet.<br>Bake at 350F for 10 minutes.<br>They never get brown.<br>Sprinkle with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/24701/luscious-lumps-cookies"},{"id":"24700","title":"Chocolate Curls","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Chop bittersweet chocolate and in a double boiler or small metal bowl set over a saucepan of barely simmering water heat until melted.<br>With a metal spatula spread melted chocolate onto a baking sheet (not non-stick) as thinly and evenly as possible.<br>Cool chocolate until firm to the touch but not hard.<br>(Alternatively, chill melted chocolate on sheet; if it becomes too hard let it soften slightly at room temperature.)<br>With a pastry scraper or metal spatula held at an angle scrape chocolate slowly from sheet, letting it curl.<br>Carefully transfer curls as formed to a plate lined with waxed paper.<br>Make more curls with milk chocolate in same manner.<br>Chocolate curls may be made 1 day ahead and chilled, loosely covered.","url":"https://recipe.bluelayer.org/recipe/24700/chocolate-curls"},{"id":"24688","title":"Double Chocolate Chip Granola","ingredients":"oats<br>nuts, almonds<br>nuts, pecans<br>nuts, pistachio nuts, raw<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 degrees F.<br>Mix oats, pecans, pistachios, cocoa powder, brown sugar, and salt together.<br>Set aside.<br>Whisk together coconut oil, honey, and maple syrup until smooth.<br>Pour coconut oil mixture over oat mixture and stir until moistened.<br>Spread mixture evenly on an unlined, rimmed baking sheet.<br>It should be a thin, single layer.<br>Bake for 40 minutes, stirring every 20 minutes.<br>Remove granola from oven and gently stir in semi sweet chocolate chips.<br>Try to not stir too much, so you can get those really yummy clumps.<br>Let it cool completely and enjoy!<br>Note: This does take a while to cool.<br>I let it sit out all day to harden, although its really delicious when its warm and gooey, too.","url":"https://recipe.bluelayer.org/recipe/24688/double-chocolate-chip-granola"},{"id":"24686","title":"Candy Bar Cookie Bars","ingredients":"sugars, brown<br>butter, without salt<br>syrups, corn, light<br>vanilla extract<br>salt, table<br>oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees F. Grease a 13x9 pan.<br>Mix brown sugar and butter in a large bowl.<br>Add corn syrup, vanilla, salt and oats.<br>Mix ingredients well.<br>Spread mixture evenly in a pan with the back of a spoon.<br>Bake 15 minutes.<br>While the mixture bakes, mix the peanut butter (OR Sunbutter) and chocolate chips in a small bowl.<br>Remove pan from the oven once baking mixture starts to brown around the edges and immediately spread chocolate chip mixture evenly over the top to cover until the heat melts the chocolate.<br>When cool, cut into 27 bars and remove from the pan with a spatula.","url":"https://recipe.bluelayer.org/recipe/24686/candy-bar-cookie-bars"},{"id":"24684","title":"Vanilla Bean Baci","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>beans, snap, green, raw<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl beat the 1 cup butter, confectioners sugar, and the salt until light and fluffy.<br>Beat in the vanilla bean paste.<br>Stir in the flour until smooth and well blended.<br>Cover and refrigerate the dough until firm, about 1 hour.<br>Preheat oven to 350 degrees F. Have ready 2 baking sheets.<br>3, Roll teaspoonfuls of the dough into balls and arrange on the baking sheets.<br>Bake the cookies until firm but not browned, 10-12 minutes.<br>Transfer to wire racks to cool completely.<br>While the cookies are cooking, combine the chocolate and the remaining 2 tablespoons butter in the top pan of a double boiler or in a heatproof bowl.<br>Set over simmering water and heat until the chocolate softens.<br>Remove from the heat and stir until the chocolate is smooth.<br>Let cool slightly.<br>Using a butter knife, spread a small amount of the chocolate on the bottom of a cookie.<br>Place the bottom of a second cookie on the chocolate and press together.<br>Repeat with the remaining cookies.<br>Let cool on the wire racks until the filling is set.","url":"https://recipe.bluelayer.org/recipe/24684/vanilla-bean-baci"},{"id":"24643","title":"Chocolate Walnut Meringues","ingredients":"egg, white, raw, fresh<br>salt, table<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>vanilla extract<br>candies, semisweet chocolate<br>nuts, walnuts, english","directions":"Preheat the oven to 275F.<br>Line two 12 x 17-inch rimmed baking sheets with parchment paper.<br>Using a stand mixer, whip the egg whites for 4 minutes until foamy.<br>Add the salt and cream of tartar.<br>Add the sugar gradually and continue whipping for about 2 more minutes until the egg whites reach a stiff peak and are glossy.<br>Whisk in the vanilla.<br>Fold in the chocolate and walnuts.<br>Drop the meringue mixture by rounded tablespoonfuls onto the prepared baking sheets and gently flatten and shape into a circle.<br>Bake for 50 minutes, rotating the pans halfway through baking, until the centers of the meringues are firm to the touch.<br>Let the meringues cool on the baking sheets for 2 minutes before transferring them with a spatula to a wire cooling rack to fully cool.<br>This cookie is a great surprise and change from the usual butter and sugar cookies used for sandies.<br>Its simple to make, but its success depends on properly whipped egg whites.<br>The key is to gradually add the sugar so the egg whites build their structure and become firm and quite glossy.<br>In fact, you should be able to hold the bowl with the fully whipped whites upside down over your head without the whites falling out, though we really dont recommend this in practice!<br>be sure to fold in the chocolate and the walnuts gently so you dont deflate all the air that youve incorporated.","url":"https://recipe.bluelayer.org/recipe/24643/chocolate-walnut-meringues"},{"id":"24641","title":"How to Make Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large (tall) heavy-bottomed pan, heat the butter, sugar and salt over medium heat, stirring frequently until the butter is melted and the ingredients combine.<br>Allow the mixture to slowly come to a boil.<br>Stirring occasionally, boil the mixture over medium heat until the color changes to an amber color and the candy thermometer reads 285 degrees.<br>While toffee is cooking, cover a large baking sheet with parchment paper and prepare space in your refrigerator for it to be placed.<br>Set aside for now.<br>Once toffee has reached 285 degrees and is amber in color, carefully spread it over the parchment paper using a spatula.<br>Try to spread it as evenly as possible, as this will effect the thickness of the toffee once it has cooled.<br>Sprinkle the chocolate morsels over the hot toffee and allow to sit for a few minutes to melt.<br>You will know they have melted when they lighten in color.<br>Gently spread the melted chocolate over the toffee as evenly as possible.<br>I use a hard plastic spatula to do this.<br>The chocolate should create a thin layer over the entire toffee.<br>Sprinkle the almonds over the melted chocolate layer.<br>Using a sheet of clean parchment paper or a large Ziploc bag, carefully and gently press the almonds into the chocolate.<br>This step can get a bit messy, as the chocolate will try to stick to to your parchment paper, Ziploc bag and/or hands as you press down.<br>Try to let this happen as little as possible.<br>Be brave.<br>Place the toffee into the refrigerator until solid.<br>I usually allow at least an hour to be sure, though it does harden quickly.<br>Once thoroughly chilled, carefully break into pieces by picking up ends of the toffee and bending.<br>The toffee will do most of the work for you.<br>For storage, I like to leave my toffee in the refrigerator to remain cold, though it can be moved to an airtight container for better storage.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/24641/how-to-make-toffee"},{"id":"24636","title":"Phyllo dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>honey<br>nuts, walnuts, english<br>nuts, pistachio nuts, raw<br>nuts, cashew nuts, raw<br>nuts, almonds<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>phyllo dough<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic","directions":"Preheat oven 350 Fahrenheit<br>Take a sheet of phyllo dough and lay flat on a quarter sheet cake pan line it with parchment paper brush cover whole sheet with butter do this for seven sheets<br>Take all the filling ingredients mix together I used raw nuts so I crushed some but toasted all<br>On the seventh sheet spread the filling<br>Mix the filling II cinnamon and sugar<br>Add 7 more sheets buttering between each sheet add filling II<br>Add remaining sheets buttering between each layer last sheet take simple syrup mix well rush on top sheet very good<br>Bake 20-25 minutes let rest 12 minutes if you can","url":"https://recipe.bluelayer.org/recipe/24636/phyllo-dessert"},{"id":"24633","title":"Rachael Ray's Bon Bon S'mores","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>molasses<br>cream, whipped, cream topping, pressurized<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.<br>In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt.<br>Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes.<br>Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes.<br>Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap.<br>Refrigerate until firm, about 15 minutes.<br>Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick.<br>Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.<br>Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough).<br>Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes.<br>Let the cookies cool completely on a rack, then break them apart into squares.<br>Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.<br>Place the chilled graham squares on a work surface and turn them bottom side up.<br>Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together.<br>Freeze until firm, about 30 minutes.<br>In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes.<br>Stir until smooth; let rest until cool to the touch.<br>Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat.<br>Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24633/rachael-rays-bon-bon-smores"},{"id":"24627","title":"Almond Bark","ingredients":"nuts, almonds<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds and butter in a 9-inch glass pie plate.<br>Microwave on high (maximum power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking.<br>Set aside.<br>Place chocolate in large microwave proof mixing bowl and microwave on high (maximum power) 2 1/2 to 3 minutes, or until softened.<br>Stir in almonds and pour onto waxed paper lined baking sheet.<br>Spread to desired thickness and refrigerate until set.<br>Break into serving size peices.","url":"https://recipe.bluelayer.org/recipe/24627/almond-bark"},{"id":"24625","title":"Cranberry, Bittersweet Chocolate Chip Cookies in a Jar Mix","ingredients":"leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, brown<br>pascha, organic bitter-sweet dark chocolate chips,<br>cranberries, dried, sweetened","directions":"Combine flour, soda, and powder.<br>Place in a 1 quart jar.<br>Layer remaining ingredients pressing firmly after each layer.<br>Recipe to attach to jar:.<br>Preheat oven to 375 degrees.<br>Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended.<br>Place cookie mix in an other bowl and mix to combine ingredients.<br>Add butter mixture and blend in to smooth any clumps.<br>Drop tablespoon full onto ungreased pan and bake 9-11 minutes.<br>Cool on pan then remove to rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/24625/cranberry-bittersweet-chocolate-chip-cookies-in-a-jar-mix"},{"id":"24618","title":"Old Fashioned Chocolate Malted Milk","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"In a blender, combine the ice cream, milk, malted milk powder, and chocolate syrup; cover and process until smooth.<br>Pour into chilled glassed.<br>Top with dollop of whipped cream; serve immediately.","url":"https://recipe.bluelayer.org/recipe/24618/old-fashioned-chocolate-malted-milk"},{"id":"24613","title":"Aggression Cookies","ingredients":"sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>margarine, regular, 80% fat, composite, stick, without salt<br>leavening agents, baking soda<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the ingredients in large bowl.<br>Mash, squeeze, knead, etc.<br>until completely blended.<br>Form into small balls about 1 to 1-1/2 inches in size.<br>Place on an ungreased cookie sheet.<br>Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat.<br>Bake at 350F for about 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/24613/aggression-cookies"},{"id":"24609","title":"Emeril's Chocolate Cocktail","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>alcoholic beverage, liqueur, coffee, 53 proof<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Combine the vodka and liqueurs in a cocktail shaker with ice, and shake for 30 seconds to combine.<br>Pour into 2 glasses over cracked ice.<br>Top with chocolate, and serve.","url":"https://recipe.bluelayer.org/recipe/24609/emerils-chocolate-cocktail"},{"id":"24604","title":"Crunchy Chocolate Icebox Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>cream, fluid, heavy whipping<br>nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened","directions":"Cream the butter and sugar into a bowl until pale and thick.<br>Add the heavy cream and mix.<br>Since it's just a small amount, it won't separate.<br>Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion.<br>When the batter begins to stick to the bowl, gather it all into one lump.<br>Separate the batter into halves and form 2 cylinders with a diameter of 2 cm.<br>Wrap them up and chill in the refrigerator for 30 minutes.<br>Adjust the shape and leave in the freezer for 30 minutes.<br>Cut pieces to a width of 7 mm and bake in a oven at 160C for 13 minutes.<br>Then they're done.<br>Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder.<br>When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice.<br>Maple Shortbread<br>Matcha Shortbread.<br>Kinako Soybean Flour Shortbread<br>Cherry Blossom Cookies","url":"https://recipe.bluelayer.org/recipe/24604/crunchy-chocolate-icebox-cookies"},{"id":"24599","title":"Anzac Cups With Caramel","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>syrup, maple, canadian<br>leavening agents, baking soda<br>sugars, granulated<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"To make the biscuits: Preheat oven to 150C Line a baking tray with greaseproof paper.<br>In a large bowl, mix together the rolled oats, coconut, sugar and flour.<br>Place the butter and golden syrup in a small saucepan over low heat and stir until melted and combined.<br>Mix bicarb soda with 2 tablespoons of boiling water and add to the butter mixture.<br>Pour the mixture into the dry ingredients and stir until completely combined.<br>Roll heaped tablespoon-sized balls of the mixture between damp hands and lay on a greased baking tray.<br>Press down slightly and leave space in between each because they will spread.<br>Bake in the oven for 15 to 20 minutes until they are golden.<br>Remove the tray from the oven.<br>You'll need to shape your soft warm biscuits into a concave shape.<br>To do this, get out your muffin pan.<br>Carefully lift a dozen of these warm biscuits and place over the mouth of each well in the muffin tray and gently push down to create the desired shape.<br>Don't worry if some of the biscuits split a little - just push them back together.<br>As they cool, the biscuits will harden and fuse.<br>Gently tip the formed and cooled biscuits out of the muffin tin and place on a wire rack ready for filling.<br>To make the filling: In a heavy-bottomed saucepan with high sides, heat the sugar until the sugar crystals dissolve, the mixture boils and it starts to take on a dark golden hue.<br>Do not stir the sugar once it has started to boil.<br>Once that state has been reached, carefully whisk in the butter with the pan on the heat.<br>Beware now as the mixture will froth, so make sure that you've followed the instructions about a high-sided pan.<br>When the butter has melted, remove from the heat, take a big deep breath and then pour in the cream.<br>Another warning: It will froth again.<br>Gently stir with a metal whisk to combine.<br>Don't let any of the caramel splash from the pan as it is hot stuff.<br>Let the caramel cool down so it is warm and still pourable.<br>Pour some caramel in the base of each cup and fill to about halfway up.<br>Place in the fridge to set.<br>To make the ganache: Warm the cream, but do not boil.<br>Place the chocolate in a heatproof bowl and pour over the cream.<br>The chocolate will melt as you stir.<br>Mix in the butter bit by bit until it's all incorporated and the ganache is sleek and glossy.<br>Let the the mix cool for 10 minutes then, using a spoon, fill the ganache on to the cooled caramel and leave the Anzac tarts to set.<br>When cool, decorate with a few flakes of salt.<br>Serve with cream and sliced mango or ripe pear as a dessert, or with cups of tea for a decadent treat.","url":"https://recipe.bluelayer.org/recipe/24599/anzac-cups-with-caramel"},{"id":"24597","title":"Egg-Free Oatmeal Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 355 degrees F. Line a cookie sheet with parchment paper.<br>Cream together margarine, sugars and vanilla extract with an electric mixture.<br>Add flour and salt to creamed mixture and beat well.<br>Mix baking soda and boiling water until baking soda dissolves.<br>Add to creamed mixture and beat well.<br>Add oats and chocolate chips and stir to combine.<br>Drop dough by teaspoonfuls about 1 to 2 inches apart on cookie sheet.<br>Bake for 810 minutes or until just beginning to brown.<br>Be careful not to over-bake or cookies will become hard once cooled.<br>Allow cookies to cool on cookie sheet for a couple minutes and then remove to a wire rack to cool completely.<br>Makes about 4 dozen cookies.<br>Recipe adapted from Oatmeal Chocolate Chip Cookies III by Janie Mai, found on All Recipes.","url":"https://recipe.bluelayer.org/recipe/24597/egg-free-oatmeal-chocolate-chip-cookies"},{"id":"24592","title":"Frozen Hot Chocolate","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, buttermilk, fluid, cultured, lowfat<br>candies, marshmallows","directions":"In a small saucepan, whisk together sugar and cocoa powder.<br>Set aside 2 tablespoons of the 2 3/4 cups milk.<br>Whisk in enough of the remaining 2 3/4 cups milk to make a paste.<br>Whisk in the remainder of the 2 3/4 cups milk.<br>Heat and stir over low heat until sugar is dissolved.<br>Pour chocolate mixture into clean ice cube trays.<br>Cover and freeze for 6 hours to overnight.<br>Run hot water on bottom of ice cube trays to help release chocolate cubes.<br>Place chocolate cubes in a large food processor.<br>Add the reserved 2 tablespoons milk.<br>Cover and process until mixture is smooth and lightened in color.<br>To serve, spoon 1/2 cup of the chocolate mixture into each of eight 6-ounce glasses.<br>Using the 1 cup milk, spoon 2 tablespoons to 1/4 cup of the milk on top of chocolate mixture in each glass; stir slightly.<br>If desired, garnish with marshmallows or shaved chocolate.","url":"https://recipe.bluelayer.org/recipe/24592/frozen-hot-chocolate"},{"id":"24591","title":"Coconut Bursts","ingredients":"candies, semisweet chocolate<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Heat chocolate to melt.<br>Add coconut and mix well.<br>Drop by heaping spoonfuls onto wax paper.<br>Cool and eat.","url":"https://recipe.bluelayer.org/recipe/24591/coconut-bursts"},{"id":"24588","title":"Three-Way Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt","directions":"Note: For each layer combine ingredients in a 2-cup pyrex measuring cup and microwave for 70 seconds on high.<br>Remember that chocolate chips maintain their shape even after theyre melted so dont go by appearance.<br>You have to stir them to be sure.<br>Line an 8-inch square pan with waxed paper.<br>Melt the following together - 1 cup semisweet chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.<br>Stir to make sure everythings melted and then spread it out in the bottom of the 8-inch square pan youve prepared.<br>Let it sit on the counter until its cool and slightly hard to the touch.<br>Melt together - 1 cup white chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.<br>Stir to make sure everythings melted and then spread it out in the bottom of the 8-inch square pan.<br>Let it sit on the counter until its cool and slightly hard to the touch.<br>Melt the following together - 1 cup milk chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.<br>Stir to make sure everythings melted and then spread it out in the bottom of the 8-inch square pan.<br>Let it harden in the refrigerator for at least 2 hours (overnight is even better.<br>).<br>Then turn it out on a cutting board and cut into bite-sized squares.","url":"https://recipe.bluelayer.org/recipe/24588/three-way-fudge"},{"id":"24585","title":"Ladybids No Copha Chocolate Crackles .","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Place butter , golden syrup and the chocolate in a heat proof bowl and melt together over a pot of simmering water until completely melted and smooth , remove from heat .<br>Add the rice bubbles to the melted chocolate mixture and mix well to coat and combine all .<br>Place patty papers onto a tray or in patty tins , take heaped spoonfuls of the chocolate rice bubble mixture into the prepared patty papers and place in the refrigerator to set , enjoy .<br>:-) .<br>OPTIONAL : once you have filled patty papers with the chocolate rice bubble mixture you can sprinkle with chocolate sprinkles , choco bits or treats of your choice .","url":"https://recipe.bluelayer.org/recipe/24585/ladybids-no-copha-chocolate-crackles"},{"id":"24582","title":"Caramel Toffee Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together.<br>Pack into ungreased 9x9-inch pan.<br>Bake in 350F oven for 20 minutes.<br>Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot.<br>Bring to boil over medium heat.<br>Boil for 5 minutes, stirring constantly as it burns easily.<br>Remove from heat.<br>Beat with spoon slowly until it shows signs of thickening.<br>Pour over bottom layer.<br>Third Layer: Melt chocolate over hot water.<br>Pour over second layer.<br>Chill.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/24582/caramel-toffee-squares"},{"id":"24576","title":"Dietetic Peanuts","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In the top of a double boiler, melt coating over hot, not boiling, water.<br>Add peanut butter and blend until smooth.<br>Fill peanut molds almost full and chill in freezer until firm.<br>Turn over and tap peanuts from molds.<br>Makes about 75 peanuts.","url":"https://recipe.bluelayer.org/recipe/24576/dietetic-peanuts"},{"id":"24573","title":"Triple S Snack","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>honey<br>nuts, almonds<br>cranberries, dried, sweetened<br>blueberries, raw<br>raisins, seeded<br>mini semi-sweet chocolate baking chips,","directions":"Toss all ingredients into a bowl.<br>Mix well.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/24573/triple-s-snack"},{"id":"24563","title":"Christmas Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>nuts, walnuts, english","directions":"Slowly melt chocolate in a double boiler; simmer over low heat.<br>When the chocolate has completely melted, whip the whipping cream on the highest speed of your hand-held mixer, (for about 3 minutes) or until it has thickened.<br>Stir the whipped cream into the melted chocolate, until it has completely dissolved (continuously stirring for about 3 minutes).<br>The fudge will become dark in color and glossy.<br>Stir in the chopped walnuts, then pour into a buttered 13x9x2-inch pan.<br>Refrigerate until slightly firm.<br>With a buttered knife, cut into 48 square pieces.<br>Refrigerate again, until fudge has firmed up completely.<br>*Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate that I use to make this fudge.<br>One other thing I wanted to mention.<br>When I made this fudge, I stated to use a double boiler, but years ago I didn't own one, so I used an oversized waterless cookware pot (to heat/simmer the water in).<br>I melted the chocolate in a large size aluminum bowl, which I placed that over the large pot of simmering 'hot' water.<br>Also, you can place this fudge in the freezer, as it does freeze well.","url":"https://recipe.bluelayer.org/recipe/24563/christmas-fudge"},{"id":"24561","title":"Chocolate Chex Caramel Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>leavening agents, baking soda<br>vanilla extract","directions":"Into large microwavable bowl, measure cereal; set aside.<br>Line cookie sheet with waxed paper.<br>In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.<br>Stir in baking soda until dissolved.<br>Pour over cereal, stirring until evenly coated.<br>Microwave on High 3 minutes, stirring every minute.<br>Spread on cookie sheet.<br>Cool 10 minutes.<br>Break into bite-size pieces.<br>In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).<br>Drizzle over snack.<br>Refrigerate until set.<br>Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/24561/chocolate-chex-caramel-crunch"},{"id":"24540","title":"Creamy Chocolate Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, walnuts, english","directions":"Line a 9x9x2\" pan with foil, then spray with butter nonstick cooking spray.<br>(Makes for easy clean up).<br>Heat sugar, butter,milk and marshmallow creme in heavy 3 quart saucepan over medium heat until mixture boils, stirring constantly.<br>Boil and stir for 5 minutes.<br>add Chips and vanilla, stirring until chips are melted.<br>Stir in walnuts.<br>Immediately spread into prepared pan.<br>Refrigerate overnight.<br>Pull foil out, and cut pieces into 1\" squares.<br>Store in airtight container in refrigerator.<br>For creamier fudge, let stand at room temperature 1 hour before serving.<br>Recipe may be doubled using 4 quart saucepan, boiling mixture for 6 minutes.<br>Spread into 2 prepared pans.","url":"https://recipe.bluelayer.org/recipe/24540/creamy-chocolate-fudge"},{"id":"24536","title":"Raspberry Treasure Dream Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>nuts, pecans","directions":"Combine shortbread layer ingredients with a fork or food processor until crumbly.<br>Press into the bottom of a buttered 9x13 baking dish.<br>Bake for 20-25 minutes at 350*, until lightly browned.<br>Remove and let cool for 10 -15 minutes.<br>Then spread the jam over the baked shortbread layer.<br>Sprinkle chocolate chips over jam layer.<br>Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.<br>Bake at 350* for 15-20 minutes.<br>Until top layer is lightly browned.","url":"https://recipe.bluelayer.org/recipe/24536/raspberry-treasure-dream-bars"},{"id":"24533","title":"Rocky Road Candy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt the chocolate in the top of a double boiler.<br>Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away).<br>In a large bowl mix the marshmallows, nuts and the coconut.<br>Add the melted chocolate, mix well.<br>Spread into the prepared tin.<br>Chill, when firm cut into small pieces.","url":"https://recipe.bluelayer.org/recipe/24533/rocky-road-candy"},{"id":"24530","title":"Brown Sugar Fudge","ingredients":"sugars, granulated<br>sugars, brown<br>cream, fluid, heavy whipping<br>molasses<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>nuts, walnuts, english","directions":"PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.<br>Grease and if necessary, line a 5 X 10-inch pan.<br>Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.<br>Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.<br>Increase the heat to medium and bring to a boil.<br>Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.<br>Introduce the prewarmed thermometer.<br>Reduce the heat while keeping the fudge at a boil.<br>Stir no more than necessary.<br>Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.<br>Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115 1/2 degrees C.).<br>Shock by placing the saucepan in the cold water in the sink.<br>Seed by adding, without stirring, the vanilla.<br>Then allow to cool.<br>Stir when luke warm and \"skin\" forms on the top (110 degrees F. (43 1/2 degrees C.)).<br>Return the thermometer to its hot water bath to soak clean.<br>Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.<br>Pause frequently to allow the fudge to react.<br>Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.<br>If mixing by had, the fudge will \"snap\" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.<br>Add the optionals ( 1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.<br>Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.<br>YIELD: 1 pound of fudge.<br>Recipe is easily doubled and can be frozen.","url":"https://recipe.bluelayer.org/recipe/24530/brown-sugar-fudge"},{"id":"24515","title":"Holiday Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Place wax paper on a large sheet pan and set aside on the countertop.<br>Bring a pot half-filled with water to a boil.<br>Reduce heat to simmer and place a glass bowl on top.<br>Make sure the bottom of the glass bowl is not touching the water.<br>Place dark chocolate in the bowl and melt, stirring occasionally until the mixture becomes very smooth.<br>Remove chocolate from the heat and pour onto the prepared wax paper.<br>Spread evenly and refrigerate for 20 minutes or until set.<br>While the first layer sets, bring the same pot of water to a boil and reduce heat to simmer.<br>Place the white chocolate pieces in the glass bowl and set on top of the pot to heat.<br>Stir until completely melted and set aside to cool.<br>Meanwhile, place the peppermint candies in a food processor and pulse 5-10 times or until broken into tiny pieces.<br>Set aside.<br>Remove dark chocolate from the refrigerator.<br>Pour cooled white chocolate over top and smooth out with a spatula.<br>Sprinkle with peppermint candy pieces, gently pressing them into the chocolate so they stick.<br>Place the sheet back in the fridge to harden for another 20 minutes.<br>Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/24515/holiday-peppermint-bark"},{"id":"24491","title":"Peanut Butter Cream Pie With Chocolate Crispy Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping","directions":"Make the crust: Use a double boiler to melt the 6 oz.<br>of chocolate and butter over low heat.<br>Remove from heat and stir until smooth.<br>Gently fold in the rice cereal until it's completely coated.<br>Then set it to the side until it cools to just warm and then stir in the mini chips.<br>Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.<br>Prepare the filling: In a large bowl beat the cream cheese until fluffy.<br>Beat in the condensed milk, peanut butter, and vanilla.<br>In a medium bowl, beat the heavy cream until soft peaks form.<br>Fold whipped cream into the peanut butter mixture.<br>Pour into the pie crust.<br>Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.<br>Add the cream and stir until blended and smooth.<br>Set aside to cool slightly, then drizzle the chocolate over the top of the pie.<br>Refrigerate about 2 hours to set.","url":"https://recipe.bluelayer.org/recipe/24491/peanut-butter-cream-pie-with-chocolate-crispy-crust"},{"id":"24483","title":"Jean Pare's Almond Roca","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, almonds<br>candies, semisweet chocolate<br>nuts, almonds<br>candies, semisweet chocolate","directions":"In a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve.<br>Stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290F.<br>Be patient; this will take 30 to 40 minutes.<br>Remove from heat and remove thermometer.<br>Add the first amount of almonds to pan, stir, and pour onto a greased 10x15 jelly roll pan about 1/4-inch deep; let cool.<br>Melt the first four ounces of chocolate in a saucepan over low heat, stirring often; cool until you can hold your hand on the saucepan but it still feels hot.<br>Spread melted chocolate over candy.<br>Sprinkle with half of the remaining almonds.<br>Wait until chocolate hardens, then cover with waxed paper, place another pan over top, and invert the candy pan; remove top pan (you now have the candy sitting on wax paper on another baking sheet).<br>Melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool.<br>Sprinkle with remaining almonds.<br>Let it harden, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/24483/jean-pares-almond-roca"},{"id":"24470","title":"Cassata Gelata I (molded Ice Cream)","ingredients":"ice creams, vanilla<br>ice creams, chocolate<br>ice creams, vanilla<br>cream, fluid, heavy whipping<br>sugars, powdered<br>nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Soften the chocolate ice cream.<br>Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.<br>Place the bowl in the freezer and allow the chocolate layer to harden.<br>While the chocolate is hardening, soften the vanilla ice cream.<br>When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.<br>Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.<br>When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.<br>Replace in the freezer.<br>Whip one cup of the cream with two tablespoons of the sugar.<br>Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.<br>Replace it in the freezer while you whip the remaining cream and sugar.<br>When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.<br>If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.<br>Now cover the ice cream 'mound' with whipped cream.<br>If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.<br>With a vegetable peeler, shave off curls of the chocolate and garnish the platter.<br>Bring a cake server and a pitcher of warm water to the table.<br>Dip the server in the water and slice servings of the cassata.","url":"https://recipe.bluelayer.org/recipe/24470/cassata-gelata-i-molded-ice-cream"},{"id":"24469","title":"Topping for Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate chips.<br>Add peanut butter and rice krispies.<br>Spread on brownies.","url":"https://recipe.bluelayer.org/recipe/24469/topping-for-brownies"},{"id":"24463","title":"Strawberry-Infused Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>jams and preserves, apricot<br>cocoa, dry powder, unsweetened","directions":"Note the dough requires at least 2 hours inactive refrigeration time and the assembled truffles require an additional hour.<br>Bring cream to a simmer in a medium-sized saucepan over low to medium-low heat.<br>Add butter and vanilla.<br>Stir until melted and mixed.<br>Add chocolate, one square at a time until melted.<br>Remove from heat.<br>While chocolate is still warm and melted, mix with jam.<br>Refrigerate at least 2 hours, or until firm enough to shape into balls.<br>Line a baking sheet with wax paper.<br>Drop mixture by teaspoonfuls onto baking sheet and shape into balls with your hands.<br>Roll them in the cocoa powder or your desired coating.<br>Refrigerate for 1 hour before serving.<br>Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/24463/strawberry-infused-chocolate-truffles"},{"id":"24459","title":"Golden Graham Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Over low heat, melt white chocolate chips.<br>Stir in cereal, mixing thoroughly.<br>Spread on wax-paper lined cookie sheet.<br>Cool in refrigerator.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/24459/golden-graham-candy"},{"id":"24441","title":"Hot chocolate with honey!","ingredients":"cocoa, dry powder, unsweetened<br>honey<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a small sauce pan over medium heat mix cocoa, honey and salt until cocoa powder is all mixed in<br>Add milk and continue mixing until it starts bubbling at the edges.<br>Pour in cups and I usually add another half cup of milk to cool it down and thin it out because its to chocolaty for me, but the rest of my family likes it the way it is.","url":"https://recipe.bluelayer.org/recipe/24441/hot-chocolate-with-honey"},{"id":"24419","title":"Take Five Bars","ingredients":"pretzels, soft, unsalted<br>butter, without salt<br>sugars, granulated<br>candies, marshmallows<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>butter, without salt<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Before you get started: Preheat your oven to 350 degrees.<br>Coat an oven-safe dish with cooking spraygenerously.<br>You can use a 13 x 9 for thinner bars or an 8 x 8 for thicker bars, or anything in between.<br>Making the crunchy crust: Run the pretzels through a food processor but leave some small bits in the mix.<br>Add 3/4 cup melted butter and the sugar and toss to incorporate.<br>Press the mixture firmly into the dish and pop it in the oven for about 10 to 15 minutes.<br>Making the marshmallow goodness: After the crust has cooked, cover it with your marshmallows.<br>I like to use the 2 for the pan, 5 for me ratio.<br>Pop that back into the oven until the marshmallows are puffy.<br>Place the pan on a cooling rack and let it cool completely.<br>COMPLETELY, you hear me?<br>If you dont, what will happen is (gee, I wonder how I know this) the marshmallows will be displaced by the chocolate mixture that you add in the following step, and you will be left with something very ... very ugly.<br>Making the gooey part: After the marshmallows have cooled, after they have cooled ... for those of you in the cheap seats, AFTER THEY HAVE COOLED ... take just a few seconds to heat up the caramel in the microwave.<br>Drizzle then spread the caramel (or butterscotch) over the marshmallow goodness to cover every inch.<br>An offset spatula works wonders for doing this.<br>Making the chewy part: In a microwave-safe bowl, combine the chocolate, corn syrup and 1 1/2 tablespoons butter.<br>Microwave on high for about 30 seconds; stir.<br>Continue to microwave in 30-second increments until the chocolate is melted.<br>Stir in the peanut butter, then stir in the Rice Krispies cereal.<br>Making the masterpiece: Take the chocolate mixture and spread evenly over the marshmallows.<br>Let the goodness rest for about an hour in the fridge, then cut into squares and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24419/take-five-bars"},{"id":"24404","title":"White Chocolate Mousse","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a microwavable bowl, melt chocolate and 1/4 cup of the cream.<br>Microwave it at HIGH for two minutes, or until melted.<br>Stir halfway through heating time.<br>Let the melted chocolate be at room temperature or cool for twenty minutes.<br>Whip the rest of the 1/1/4 cup of the cream until soft peaks form.<br>Stir 1/2 cup of the whipped cream into the melted chocolate.<br>Stir in the remaining whipping cream until it is well-blended.<br>Put in dessert dishes and chill until serving time.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/24404/white-chocolate-mousse"},{"id":"24400","title":"Chocolate Covered Pecan Butter Truffles","ingredients":"nuts, pecans<br>salt, table<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant.<br>This will take about 4 to 8 minutes.<br>Pour the toasted pecans into a food processor and blend, pausing to scrape down the sides with a spatula often.<br>It will be crumbly at first, but will eventually blend into super-creamy goodness after 5-15 minutes (mine took about 6 minutes).<br>Add a pinch of kosher salt.<br>Blend again, taste, and add more salt if needed.<br>Dump the pecan butter into a large bowl or bowl of a stand mixer.<br>Beat the pecan butter, butter and vanilla until smooth.<br>Add the powdered sugar and beat until combined.<br>The dough will not be stiff.<br>Line 2 baking sheets with wax paper.<br>Using a teaspoon size spoon, scoop the dough onto the baking sheets.<br>Try to be as neat as possible, you want a somewhat round shape.<br>Freeze the balls for 45 minutes to 1 hour.<br>While freezing, melt chocolate chips in a double boiled or microwave, string every 30 seconds.<br>Remove one pan of pecan butter balls from freezer (if you would like to shape your balls better, now is the time, but do so quickly) and immediately dip, covering the ball completely in chocolate.<br>Repeat with remaining pan.<br>Refrigerate until ready to serve, at least 25 minutes.<br>If desired, drizzle with more melted chocolate before serving.","url":"https://recipe.bluelayer.org/recipe/24400/chocolate-covered-pecan-butter-truffles"},{"id":"24392","title":"Pepitapapas","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, pepper, red or cayenne","directions":"In a large skillet over medium heat, lightly toast pepitas for 10 minutes stirring frequently.<br>Let cool.<br>Melt chocolate in double boiler, stirring until melted.<br>Chocolate can also be melted in microwave at 50% power until just melted.<br>(stir every 30 seconds).<br>Stir 1 3/4 cup pepitas and cayenne pepper into melted chocolate.<br>Spread chocolate mixture on wax paper lined baking sheet in 1/4 inch layer.<br>Sprinkle remaining pepitas on top.<br>Refrigerate until set.<br>(approx 30 minutes).<br>Break into pieces.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/24392/pepitapapas"},{"id":"24390","title":"Chocolate Brownie Crust (Raw)","ingredients":"nuts, walnuts, english<br>nuts, pecans<br>dates, deglet noor<br>chocolate, dark, 70-85% cacao solids<br>carob flour<br>vanilla extract","directions":"Place walnuts and pecans in a food processor and process until ground.<br>Add dates, cacao, carob and vanilla extract.<br>Process until crumbly.<br>Place in the bottom of spring form pan and top with filling of choice.","url":"https://recipe.bluelayer.org/recipe/24390/chocolate-brownie-crust-raw"},{"id":"24389","title":"Temptation Trail Mix","ingredients":"oil, corn, peanut, and olive<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>nuts, cashew nuts, raw<br>nuts, almonds","directions":"Combine all ingredients in large bowl and mix well.<br>Keep stored in airtight container.<br>Great for traveling, parties, kids' snacks, etc.","url":"https://recipe.bluelayer.org/recipe/24389/temptation-trail-mix"},{"id":"24384","title":"Chocolate Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line a baking sheet with aluminum foil.<br>Spread hazelnuts on the sheet in an even layer.<br>Bake until skins have split and nuts are fragrant, 10 to 15 minutes; rub with a damp towel and blow the skins away.<br>If they cooled off when you removed the skins, go ahead and warm them in the oven again.<br>This will help them to release more oil.<br>Combine the nuts and chocolate chips in the bowl of a food processor.<br>Add the honey and process into a smooth paste, adding more oil if needed.<br>Spoon into a container and store at room temperature.","url":"https://recipe.bluelayer.org/recipe/24384/chocolate-hazelnut-spread"},{"id":"24377","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"Place the chopped chocolate into a large bowl.<br>In a heavy saucepan heat the heavy cream until it just begins to simmer.<br>Pour the cream over the chocolate.<br>Stir until all of the chocolate has melted.<br>The ganache is ready to pour.","url":"https://recipe.bluelayer.org/recipe/24377/chocolate-ganache"},{"id":"24376","title":"Chocolate Crust Ice Cream Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat chocolate chips and chunky peanut butter.<br>When melted add in to the Rice Krispies and mix well.<br>Butter pie tin and put mix into pie tin using a large spoon to shape on sides and bottom.<br>Freeze 1 hour before adding ice cream and freeze again.<br>NOTE: This makes 21 pie but you can add in a little more of each and get 2 pies.<br>I usually use vanilla ice cream and put cut frzn strawberries over it when I serve it.","url":"https://recipe.bluelayer.org/recipe/24376/chocolate-crust-ice-cream-pie-recipe"},{"id":"24372","title":"Hot Chocolate Rum Sauce","ingredients":"candies, semisweet chocolate<br>cream, sour, cultured<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Partially melt chocolate over hot water in top of double boiler.<br>Stir until smooth.<br>Slowly add sour cream.<br>Stir until smooth.<br>Add rum and heat.","url":"https://recipe.bluelayer.org/recipe/24372/hot-chocolate-rum-sauce"},{"id":"24370","title":"Chocolate Decadance With Raspberry Sauce Recipe","ingredients":"raspberries, raw<br>sugars, granulated<br>cornstarch<br>salt, table<br>sugars, granulated","directions":"Line an 8-inch round pan with butter and flour.<br>1/2 c. plus 2 tbsp.<br>butter 5 Large eggs 1 tbsp.<br>sugar 1 tbsp.<br>flour<br>Combine chocolate and butter in double boiler, heat till melted, put aside in a dish.<br>Combine Large eggs with sugar in a double boiler, whisk over low heat till hot to touch, don't cook!<br>Immediately remove to mixing bowl and mix at high speed till triple in thickness, light yellow in color, 4 to 5 min.<br>Sprinkle flour over chocolate, mix lightly and then fold chocolate mix into Large eggs carefully, not to deflate Large eggs, but mix in completely.<br>Put in a greased, floured 8-inch pan, bounce the pan once.<br>Bake at 425 degrees for 15 min.<br>Freeze at least 12 to 14 hrs.<br>To unmold, spin the pan for 15 seconds on gas or possibly electric burner, invert onto plate.","url":"https://recipe.bluelayer.org/recipe/24370/chocolate-decadance-with-raspberry-sauce-recipe"},{"id":"24367","title":"Peanut Butter Swirl Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease pan and set aside.<br>Melt white chocolate, stirring frequently.<br>Add peanut butter to white chocolate and stir until well blended.<br>Pour peanut mixture into prepared pan.<br>Melt milk chocolate chips.<br>Pour milk chocolate over peanut butter mixture and stir with a knife.<br>Place in refrigerator until firm.<br>Cut into squares and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/24367/peanut-butter-swirl-squares"},{"id":"24358","title":"Godiva Chocolate Berry Diva","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raspberries, raw<br>leavening agents, baking soda","directions":"Pour Godiva Milk Chocolate Liqueur and raspberry liqueur over ice; top with club soda.","url":"https://recipe.bluelayer.org/recipe/24358/godiva-chocolate-berry-diva"},{"id":"24357","title":"Chocolate Bark with Mixed Nuts and Dried Cherries","ingredients":"candies, semisweet chocolate<br>nuts, pistachio nuts, raw<br>nuts, almonds<br>cherries, sweet, raw","directions":"Melt chocolate over double boiler until smooth and velvety.<br>Spread evenly onto a half sheet pan lined with parchment paper.<br>Top with pistachios, almonds and cherries.<br>Cool for about 40 minutes.<br>Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/24357/chocolate-bark-with-mixed-nuts-and-dried-cherries"},{"id":"24350","title":"Alain's Marbled Chocolate Bars","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter 10x12-inch baking sheet or casserole dish, set aside.<br>In the top of a double-boiler.<br>or in a metal bowl set over a pot of boiling water, melt the semi-sweet chocolate, stirring occasionally with a rubber spatula.<br>Add the toasted pecans and stir well.<br>Pour the chocolate into buttered dish smoothing the top with a rubber spatula.<br>Melt the white chocolate in the top of double boiler stirring occasionally.<br>Spoon melted white chocolate on top of melted semi-sweet chocolate, then run a knife back and forth to create a random \"marbled\" effect.<br>When chocolate is cooled and has hardened, cut or break into pieces of desired size.","url":"https://recipe.bluelayer.org/recipe/24350/alains-marbled-chocolate-bars"},{"id":"24340","title":"Chocolate Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>candies, white chocolate<br>salt, table<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched","directions":"Cream peanut butter (preferably peter pan honey roast), vanilla, peanut butter cups, butterfinger, 1/5 teaspoon salt, 1 tbsp sugar and set aside as peanut butter mixture.<br>Cream 1 stick butter, 1 cup brown sugar, 4 tbsp chocolate syrup, 3 ounces ground chocolate.<br>Stir 5 tbsp cocoa powder, 1 cup flour and 1/4 tsp baking powder into the creamed chocolate mixture.<br>Fold the chocolate cookie over the peanut butter, forming a chocolate crust with a peanut butter center.<br>Bake 350 degrees for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/24340/chocolate-peanut-butter-cookies"},{"id":"24324","title":"Chocolate Angel Food Cake I","ingredients":"egg, white, raw, fresh<br>salt, table<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>sugars, granulated<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>In a medium bowl, mix confectioners' sugar, cake flour, and cocoa.<br>Sift together 2 times, and set aside.<br>In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff.<br>Fold in white sugar 2 tablespoons at a time while continuing to mix.<br>Fold in flour mixture, a little at a time, until fully incorporated.<br>Stir in vanilla.<br>Pour into a 10 inch tube pan.<br>Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.","url":"https://recipe.bluelayer.org/recipe/24324/chocolate-angel-food-cake-i"},{"id":"24323","title":"French Cream Almondine","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>nuts, almonds","directions":"Melt milk chocolate to 110 degrees F. Scald milk.<br>Add hot milk and marshmallow to melted chocolate, beating until smooth.<br>Stir in 1 1/2 cups almonds.<br>Spread in a buttered 8-inch square pan.<br>Sprinkle remaining almonds over top and press in.<br>When set, cut into squares.<br>Makes about 49 pieces.","url":"https://recipe.bluelayer.org/recipe/24323/french-cream-almondine"},{"id":"24310","title":"Mini Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of your electric mixer (or with a hand mixer on a regular bowl), beat the butter until smooth and creamy.<br>Add sugar and vanilla.<br>With your mixer on slow speed, pour flour into the bowl until it mixes well.<br>Wrap the dough in plastic wrap and chill the dough for at least 2 hours or overnight.<br>On a lightly floured surface roll out the dough into 1/4 inch thick layer.<br>Cut into hearts or other shapes using a lightly floured cookie cutter.<br>Place parchment paper on baking sheet and transfer cookies to the baking sheet.<br>Chill cookies for at least 20 minutes.<br>(This will help the dough to become firm and helps maintain the shape of cookies while baking).<br>Heat the oven to 325 degree F .<br>Bake for 15-20 minutes or until cookies turn light brown.<br>Place chopped chocolate in a heat proof bowl set over simmering water.<br>Melt the chocolate and then remove from heat.<br>Dip half or one third of each cookie in chocolate mixture (as you desire).<br>Transfer cookies to cooling rack to dry or place on a parchment lined baking sheet.<br>Place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.<br>Enjoy with cup of tea or hot chocolate or milk.","url":"https://recipe.bluelayer.org/recipe/24310/mini-shortbread"},{"id":"24260","title":"Chocolate No - Bake Cookies","ingredients":"sugars, granulated<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>vanilla extract<br>oats","directions":"Using a 6 quart pan, heat, stir, and melt sugar, butter, milk, and cocoa together.<br>Once blended, bring sugar, butter, milk, and cocoa to a full boil.<br>Boil for one minute starting \"the minute\" when bubbles roll across the top of the mixture.<br>After boiling for one minute, quickly stir in vanilla, peanut butter and oats.<br>Drop by spoonfuls onto waxed paper, parchment paper, or aluminum foil.<br>Work quickly as they set up fast.","url":"https://recipe.bluelayer.org/recipe/24260/chocolate-no-bake-cookies"},{"id":"24258","title":"Homemade Butterfinger Bars","ingredients":"corn, sweet, white, raw<br>seeds, sunflower seed kernels, dried<br>cereals ready-to-eat, granola, homemade<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a loaf pan with parchment, making sure to cover all sides.<br>In a microwave safe dish, melt candy corn, checking and stirring frequently.<br>Immediately stir in the nut butter and cereal until fully combined.<br>Press mixture firmly into the bottom of the prepared pan and cool completely, about 1 hour.<br>Remove from pan and cut into bars.<br>Dip bars in the chocolate to evenly coat.","url":"https://recipe.bluelayer.org/recipe/24258/homemade-butterfinger-bars"},{"id":"24254","title":"Student Fodder","ingredients":"nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Toast the pistachios and pumpkin seeds in a dry pan over low heat, about 510 minutes or until fragrant.<br>Set aside to cool.<br>Mix with the golden raisins, chocolate chips, and salt.<br>Store in individual plastic bags to eat throughout the week.","url":"https://recipe.bluelayer.org/recipe/24254/student-fodder"},{"id":"24240","title":"Rice Krispy Treats With All the Variations","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>animal fat, bacon grease","directions":"Measure out the Rice Krispies.<br>Melt the butter and marshmallows very slowly.<br>Pour over cereal and stir with a rubber spatula or a wooden spoon (or put gloves on and toss by hand).<br>Press into a 9x13 buttered pan and let cool.<br>Cut into squares.<br>Variations:<br>SQUARES: Use half Rice Krispies and half Cocoa Pepples, Fruity Pebbles, Froot Loops, or any other cereal combo you like.<br>TOPPINGS: Mix a 12 ounce bag of choclolate chips with two tablespoons of butter, melt and spread over treats before you cut them.<br>Cool and cut.<br>Also use white chocolate and peanut butter chips or butterscotch chips to replace the chocolate chips.<br>Make them crazy and have some fun!<br>I made 150 of these last year for an adult party and all of them were eaten.<br>There were only 50 people there.<br>After they dry, cut them and wrap in parchment, twisting the ends closed.<br>I use Handy Wax which is the perfect size for them.<br>You can add ribbons to the ends but they look so cute wrapped in the handy wax.<br>I piled them up into a huge basket and everyone grabbed a few.","url":"https://recipe.bluelayer.org/recipe/24240/rice-krispy-treats-with-all-the-variations"},{"id":"24236","title":"Black And White Shake Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>syrups, sugar free<br>water, bottled, generic","directions":"Mix the two shake mixes and raspberry syrup with cool water in a shaker or possibly pint jar.<br>Shake till frothy and well combined.<br>Place in the freezer for 20 min to allow flavors to blend.<br>Stir to remix before serving.<br>This recipe yields 1 serving.<br>Description: \"This delicious combo satisfies both chocaholics and vanilla lovers.<br>Be sure to make ahead of time for flavor to blend.\"","url":"https://recipe.bluelayer.org/recipe/24236/black-and-white-shake-recipe"},{"id":"24228","title":"Easy Microwave Fudge Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>vanilla extract","directions":"In a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds.<br>Stir and microwave for 30-45 seconds more until melted.<br>Whisk together until smooth.<br>Then add the vanilla and the powdered sugar 1/2 cup at a time, whisking until smooth.<br>Immediately pour over cooled brownies, cake or bar cookies.<br>Spread quickly and smoothly.<br>Do not retouch, since the frosting hardens quickly.<br>Allow to set for one hour before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/24228/easy-microwave-fudge-frosting"},{"id":"24226","title":"Lowest Cal Chocolate Chip Cookies I Can Find","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, brown<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Preheat oven to 350F, line 1 or two cookie sheets with none stick foil, or lightly greaced foil.<br>In a medium bowl, vigorously stir together the butter, sugar<br>Add the maple syrup, extract, lemon juice, and milk.<br>Gently fold in the flour, salt, baking powder, and chips (do not over mix!<br>).<br>Spoon 1 tablespoon of the dough onto the cookie sheet (s) and press them down to about 1/4 inch thinkness.<br>Bake for 8-10 minutes of until golden.","url":"https://recipe.bluelayer.org/recipe/24226/lowest-cal-chocolate-chip-cookies-i-can-find"},{"id":"24206","title":"Mexican Hot Chocolate I","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted.<br>Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets).<br>Or blend the mixture in a blender for 2 to 3 seconds, or until it is frothy.<br>(If desired, 2 cups scalded milk can be substituuted for the water.)","url":"https://recipe.bluelayer.org/recipe/24206/mexican-hot-chocolate-i"},{"id":"24200","title":"Oatmeal Chocolate Chip Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, brown<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"(Use a funnel that has a 2-inch opening, to layer nicely in jar.)<br>With wire whisk, mix flour, baking powder, and baking soda.<br>Pour into jar, pack down level with heavy object.<br>Mix oatmeal in a blender.<br>Grate chocolate bar and mix into the oatmeal.<br>Pack on top of flour in jar.<br>Add white sugar and pack down.<br>Add brown sugar and pack down.<br>Layer chopped nuts on top of brown sugar.<br>Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).<br>RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C).<br>Spoon chocolate chips and nuts into small bowl, set aside.<br>Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well.<br>Add 1 egg and 1/2 teaspoon vanilla, mix well.<br>Pour oatmeal and flour mixture from jar into bowl, mix thoroughly.<br>Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.<br>Bake for 8 to 10 minutes.<br>Makes 3 dozen.","url":"https://recipe.bluelayer.org/recipe/24200/oatmeal-chocolate-chip-cookies-in-a-jar"},{"id":"24197","title":"Molasses Puffs","ingredients":"syrups, corn, light<br>sugars, granulated<br>vinegar, distilled<br>leavening agents, baking soda","directions":"Line an 8 x 12 inch pan with foil and butter generously.<br>Combine sugar, syrup and vinegar in a DEEP pan.<br>Stir over medium heat until sugar dissolves.<br>Cook without stirring until a candy thermometer reads 300 degrees (150 C.), swirling pan occasionally, about 20 minutes.<br>Remove from heat and add baking soda immediately and stir well, it will FOAM ( reason for a deep pan).<br>Immediately pour into lined pan.<br>Allow to cool completely.<br>Break into chunks.<br>Dip into melted chocolate if desired.","url":"https://recipe.bluelayer.org/recipe/24197/molasses-puffs"},{"id":"24196","title":"Oatmeal Squares","ingredients":"oats<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light","directions":"Mix together the oats and brown sugar in a 9x9 glass pan.<br>Melt the margarine and corn syrup in a glass container in the microwave.<br>Mix the margarine/corn syrup into the oat mixture until combined.<br>Microwave on high for 2 minutes.<br>Stir and press into pan.<br>Microwave on high for another 2 minutes.<br>Optional - spread 1/2 cup chocolate chips on top and spread once melted.","url":"https://recipe.bluelayer.org/recipe/24196/oatmeal-squares"},{"id":"24194","title":"Krispy Cream Pie","ingredients":"peanut butter, smooth style, without salt<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>ice creams, vanilla<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together 1/3 cup peanut butter, corn syrup, and rice cereal.<br>Pat into the bottom of two 9-inch pie plates.<br>Mix softened ice cream with 1/4 cup peanut butter.<br>Spread into the crusts.<br>Freeze until firm, about 1 hour.<br>Drizzle with chocolate syrup before serving.","url":"https://recipe.bluelayer.org/recipe/24194/krispy-cream-pie"},{"id":"24182","title":"Chocolate Roasted Almond Butter","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Preheat the oven to 325 degrees F. Spread the almonds in a single layer on an unlined baking sheet, and bake for 12-15 minutes, flipping halfway through.<br>You should be able to smell a delicious nutty flavor when theyre done.<br>Remove the almonds from the oven and immediately put them in your food processor.<br>Process the almonds for 10-15 minutes, or until you have a true nut butter.<br>It will be grainy at first, but continue processing and it will turn into an oily butter.<br>Microwave the chocolate chips for 30 seconds, then add to the nut butter (the chocolate does not need to be fully melted).<br>Add the salt and process for another 2 minutes.<br>Add more salt as needed for taste.<br>Serve at room temperature, but store in the refrigerator if not consuming it all within two days.","url":"https://recipe.bluelayer.org/recipe/24182/chocolate-roasted-almond-butter"},{"id":"24175","title":"Hot Chocolate With Machica","ingredients":"barley, hulled<br>sugars, brown<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table","directions":"To roast barley:.<br>Heat a cast iron skillet until a drop of water sizzles when dropped into pan.<br>Measure barley into a sieve and rinse under cold running water.<br>Pat dry with a towel.<br>Put barley in skillet and dry roast, stirring constantly with a spoon for even toasting, until it turns golden.<br>In a spice or coffee grinder, grind the toasted barley to a fine powder.<br>In a small bowl, mix the barley powder with the brown sugar and ground cinnamon.<br>In a medium saucepan, bring the milk to a boil, then remove it from the heat.<br>Add the chopped chocolate and whisk until it is melted.<br>Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes.<br>Serve at once.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/24175/hot-chocolate-with-machica"},{"id":"24159","title":"Eggless Chocolate Bundt Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, cider","directions":"Preheat oven to 350F Grease and flour a 9-inch bundt pan.<br>In a large bowl, sift together flour and cocoa powder.<br>Whisk in sugar, brown sugar, baking soda and salt.<br>Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.<br>Pour into prepared pan.<br>Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.<br>Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.<br>Once the cake as cooled, top with any glaze.","url":"https://recipe.bluelayer.org/recipe/24159/eggless-chocolate-bundt-cake"},{"id":"24125","title":"Festive Vanilla Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>honey<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line bottom and sides of an 8 inch square pan with foil and lightly spray with cooking oil spray.<br>in large Microwaveable bowl, mix chocolate chips, cream, and honey.<br>Microwave on high for 30 second and stir.<br>Repeat till chips are melted and mixture is creamy.<br>Stir in nuts and let cool about 30 min, or untill it is just slightly warm.<br>Quickly stir in 1/2 cup of the candies.<br>Spread mixture evenly into prepared pan and sprinkle remaining candies on top, pressing lightly.<br>Refridgerate 30 min or till set.<br>Remove from pan once set and peel back foil then cut into 32 squares.","url":"https://recipe.bluelayer.org/recipe/24125/festive-vanilla-fudge"},{"id":"24124","title":"Kiwi Crisps","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C<br>Beat the butter and sugar until pale and creamy.<br>Add sweetened condensed milk and vanilla and mix well.<br>Add flour, baking powder and chocolate, mixing to firm dough.<br>Add a little extra flour if the dough is sticky.<br>Roll into balls and place on a cold greased tray.<br>Press gently with a fork.<br>Bake for 15-20 minutes until golden.<br>Cool on a cake rack and store in an airtight container once cold.","url":"https://recipe.bluelayer.org/recipe/24124/kiwi-crisps"},{"id":"24112","title":"Chocolate Nut Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Break the whole nut chocolate into squares and put in a suitable microwave dish.<br>Microwave it with the milk, uncovered on 50% power for 2 minutes.<br>Stir it well and spoon it over the cake making sure that the nuts lie on top of the cake and the chocolate runs down the sides.<br>Chill the cake in the refrigerator before serving.","url":"https://recipe.bluelayer.org/recipe/24112/chocolate-nut-icing"},{"id":"24105","title":"Mini Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered","directions":"Prepare mini muffin pan with paper liners.<br>Melt half of the chocolate chips in the microwave.<br>Stir frequently.<br>Put a small amount of melted chocolate in the bottom of each muffin liner.<br>Use a spoon or your finger to spread it out to cover the bottom.<br>Bang the muffin pan on the counter to spread out the chocolate.<br>Place in freezer for 15 minutes until chocolate sets.<br>Mix the peanut butter, butter and powdered sugar with a hand mixer until fluffy.<br>Remove chocolate from freezer and place a small amount of peanut butter mixture on each chocolate layer.<br>Melt the rest of the chocolate chips.<br>Spoon more chocolate on the top of the peanut butter mixture.<br>Make sure all of the peanut butter mixture is covered by the chocolate.<br>Freeze for 15 minutes to set.<br>Serve cold or frozen.<br>They tend to melt quickly.","url":"https://recipe.bluelayer.org/recipe/24105/mini-peanut-butter-cups"},{"id":"24081","title":"Chocolate Peanut Crunch Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>ice creams, vanilla<br>ice creams, chocolate<br>cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract","directions":"In a small saucepan, melt chocolate chips over low heat.<br>Stir in crushed cookie crumbs until coated.<br>Spread on waxed paper to cool.<br>Coarsely chop.<br>Spread vanilla ice cream into a 9-inch springform pan.<br>Sprinkle with 2 cups of the cookie mixture.<br>Freeze for 30 minutes.<br>Spread with chocolate ice cream.<br>Cover and freeze for 4 hours or until firm.<br>In a small bowl, beat cream until it begins to thicken.<br>Add confectioner's sugar and vanilla, and beat until stiff peaks form.<br>Carefully run knife around edge of pan to loose.<br>Remove sides of pan.<br>Spread whipped cream over top and sides of dessert.<br>Press remaining cookie crumbs into sides of dessert.<br>Freeze for 1 hour or until whipped cream is firm/set.<br>Remove from freezer 15 minutes prior to serving.","url":"https://recipe.bluelayer.org/recipe/24081/chocolate-peanut-crunch-ice-cream-cake"},{"id":"24074","title":"Easy 3 Ingredient Healthy Snack and Trail Mix!!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>plums, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine ingredients and Enjoy :).<br>Take it on the go in a ziploc bag ( chocolate might melt so keep cool ).<br>Goes well with a glass of milk.","url":"https://recipe.bluelayer.org/recipe/24074/easy-3-ingredient-healthy-snack-and-trail-mix"},{"id":"24070","title":"Chocolate Peanut Butter Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"In a microwave safe bowl, combine the candy bar, cream and peanut butter.<br>Microwave at 50% power for 2-3 minutes or until smooth stirring twice.<br>Transfer to a small mixing bowl.<br>Cover and refrigerate for one hour or until chilled.<br>Remove from fridge and beat until soft peaks form.<br>Spoon into dessert dishes; sprinkle with chocolate covered peanuts.","url":"https://recipe.bluelayer.org/recipe/24070/chocolate-peanut-butter-mousse"},{"id":"24057","title":"Chocolate Peanut Butter Soymilk Smoothie","ingredients":"soymilk, original and vanilla, unfortified<br>soymilk, original and vanilla, unfortified<br>peanut butter, smooth style, without salt<br>sweetener, syrup, agave<br>syrups, sugar free","directions":"Add frozen soy milk to blender, then liquid soy milk, peanut butter, and sweetener.<br>Blend till smooth.","url":"https://recipe.bluelayer.org/recipe/24057/chocolate-peanut-butter-soymilk-smoothie"},{"id":"24048","title":"Raspberry Hazelnut Frappe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>syrup, maple, canadian<br>nuts, hazelnuts or filberts<br>water, bottled, generic","directions":"Brew coffee using a ratio of about 1 1/2 tablespoons coffee per cup of water.<br>(We used a single brew coffee maker and used the espresso strength setting that uses less water and brews a stronger coffee.)<br>Set the coffee aside to reach room temperature or place it in the refrigerator for 10-15 minutes to cool quickly.<br>Add the room temperature coffee, creamer, raspberry and hazelnut syrups, and the ice into a blender and blend until smooth.<br>Pour the drink into a tall glass and enjoy!<br>Optional garnishes: top with whipped cream, shaved chocolate, mint leaves and a raspberry.","url":"https://recipe.bluelayer.org/recipe/24048/raspberry-hazelnut-frappe"},{"id":"24045","title":"Peppermint Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate according to package directions.<br>Add 1/3 cup (80 ml) crushed candy canes and mix.<br>Pour onto a foil line large cookie sheet and spread into an even layer.<br>Drizzle semi-sweet chocolate on top in random pattern.<br>Sprinkle with remaining candy canes.<br>Let it set up in frige until firm - about 15 minutes.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/24045/peppermint-bark-candy"},{"id":"24042","title":"Chocolate Raspberry Truffles","ingredients":"syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>butter, without salt","directions":"Place the chocolate, butter and raspberry syrup in a large microwave safe bowl.<br>Microwave on high one minute and stir well, (If the mixture is not smooth, continue to microwave and stir in short bursts until the truffle mixture is smooth and glossy).<br>Chill for two hours or until the consistency of fudge and then roll into 1-inch balls.<br>Roll truffles in grated chocolate and store in the refrigerator for up to one month or at room temperature for 5 days.","url":"https://recipe.bluelayer.org/recipe/24042/chocolate-raspberry-truffles"},{"id":"24040","title":"Chocolate Curls","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"For Large Chocolate Curls:<br>Melt the chocolate over low heat.<br>Spread it out in a thin sheet on a flat surface-but not so thin that you can see the surface through the chocolate.<br>If you have a marble slab, use it.<br>If not, use a baking sheet.<br>Let the chocolate cool.<br>Using a bakers bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work.<br>The curls will be different widths and lengths, but thats fine.<br>If the chocolate curls up into one long sheet, let it cool more before scraping again.<br>Carefully place the curls where you want them on the cake.<br>If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.<br>For Smaller Chocolate Curls:<br>Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator).<br>Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board.<br>Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls.<br>Using a wide, flat metal spatula, carefully place them on the cake.","url":"https://recipe.bluelayer.org/recipe/24040/chocolate-curls"},{"id":"24031","title":"Mole Sauce (Chocolate Based)","ingredients":"soup, vegetable broth, ready to serve<br>oil, olive, salad or cooking<br>onions, raw<br>spices, garlic powder<br>spices, oregano, dried<br>spices, cumin seed<br>spices, cinnamon, ground<br>spices, chili powder<br>wheat flour, white, all-purpose, unenriched<br>raisins, seeded<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oil in a large saucepan over med.<br>low heat.<br>Add onion, garlic, oregano, cumin and cinnamon.<br>Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.<br>Mix in chili powder and flour, stir for 1 minutes.<br>Gradually whisk in chicken broth.<br>Increase heat to med.<br>high.<br>Boil until reduced, about 35 minutes, stirring occasionally.<br>Remove from heat.<br>Cool slightly.<br>Process sauce, raisins, and almonds in blender until smooth.<br>Heat over medium heat until hot.<br>Whisk in chocolate.<br>Reduce heat to low whisk and simmer about 3 minutes till well blended.","url":"https://recipe.bluelayer.org/recipe/24031/mole-sauce-chocolate-based"},{"id":"24008","title":"Dark Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>sugars, powdered<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a large saucepan, bring heavy cream, powdered sugar, and salt to a boil.<br>Remove from heat; add bittersweet chocolate, and let stand, without stirring, for 1 minute.<br>Whisk just until combined.<br>Refrigerate, stirring occasionally, until spreadable, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/24008/dark-chocolate-ganache"},{"id":"23935","title":"Grandmas Shortbread Cookies","ingredients":"cornstarch<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt","directions":"Sift together corn starch, sugar and flour.<br>With a wooden spoon, blend in butter until a soft, smooth dough forms.<br>Shape into 1-inch (2.5 cm) balls.<br>If dough is too soft to handle, cover and chill for 30 to 60 minutes.<br>Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork.<br>Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.<br>Decorate with candied cherries, coloured sprinkles or nuts, if desired.<br>Bake at 300 degrees F (150 degrees C) for 15 to 20 minutes or until edges are lightly browned.<br>Cool on wire rack.<br>Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture.<br>Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.<br>Curve into crescent shapes.<br>When baked and cooled, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/23935/grandmas-shortbread-cookies"},{"id":"23932","title":"Almond Roca","ingredients":"nuts, almonds<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Line a large rimmed baking sheet with foil.<br>Lightly butter the foil and set aside.<br>Place the slivered almonds in a single layer on a baking sheet and toast in the oven at 300 degrees (F) for about 5-6 minutes, checking often, until the almonds are golden brown and toasted.<br>Remove from the oven and set aside to cool.<br>In a medium saucepan over low heat, combine the butter and sugar and cook, stirring constantly with a heatproof spatula until the butter is completely melted and the sugar is dissolved.<br>Dont rush this step!<br>It may take up to five or six minutes for the sugar to dissolve but you dont want the heat too high during this part of the process.<br>Once the sugar is dissolved and butter melted, turn the heat up to medium and stir gently as the mixture comes to a boil.<br>Again, this may take a few minutes.<br>Once it comes to a boil, clip a candy thermometer to the side of the pan and continue stirring gently as it cooks.<br>The mixture will gradually turn to darker shades of brown until it reaches the hard crack stage and should register 300 degrees on your candy thermometer.<br>As you stir during this process, dont scrape the sides of the pan, just gently stir in a figure eight motion.<br>Immediately take the roca off the stove once it hits 300 degrees and stir in the toasted, slivered almonds.<br>Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out.<br>Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet it will cool quickly making it hard to spread.<br>Sprinkle the chocolate chips over the hot toffee and tent with foil.<br>Let the chocolate melt for 2-3 minutes, remove the tented foil and spread the chocolate chips into an even layer.<br>Sprinkle the remaining sliced almonds over the top of the roca and set the candy aside to let the chocolate set and to let the roca cool completely.<br>(You can refrigerate it to let the chocolate set up but sometimes the quick cooling from the refrigerator can cause the chocolate to bloom which means it develops white streaks and blotches while it cools.<br>It doesnt affect the taste but it doesnt look as pretty as smooth, shiny chocolate.)<br>Once cool and the chocolate is set, break into pieces.","url":"https://recipe.bluelayer.org/recipe/23932/almond-roca"},{"id":"23927","title":"The Best Vanilla Butter Cream Icing","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt the butter in a heatproof bowl but don't let it over heat and boil.<br>Beat the butter with an electric beater until aerated and light.<br>Sift the icing sugar into the butter and add the milk and vanilla.<br>Beat with the electric beater until the mixture is stiff and fluffy.<br>I like to put my icing in the fridge to rest for 10 - 15 minutes before piping, sometimes the butter can make the mixture runny if it's too hot.<br>Spoon into piping bag and ice your delicious Cupcakes!<br>Decorate with sprinkles or chocolate melted into shapes for wow factor.<br>Yum!","url":"https://recipe.bluelayer.org/recipe/23927/the-best-vanilla-butter-cream-icing"},{"id":"23921","title":"Baileys Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground","directions":"Prepare hot chocolate, then add in Baileys.<br>Top with whipped cream and sprinkle on some cinnamon!<br>You can serve this warm or chilled, it really just depends on your preference!","url":"https://recipe.bluelayer.org/recipe/23921/baileys-hot-chocolate"},{"id":"23907","title":"Health Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>sugars, granulated<br>butter, without salt","directions":"Pre heat oven 180'C.<br>line a 27cm X 18cm baking tin with greaseproof baking paper.<br>Combine the first 7 ingredients into a large bowl.<br>Place honey, raw sugar and butter into a small saucepan.<br>Bring to the boil, stirring, Simmer for 5 minutes.<br>Then add to dry ingredients, mix well.<br>Press the mixture evenly into baking tin.<br>Bake in preheated oven for 18-20 minutes until the top is golden brown.<br>Cool and cut into bars.<br>store in an airtight.<br>container.","url":"https://recipe.bluelayer.org/recipe/23907/health-bars"},{"id":"23906","title":"Nutty Trail Mix Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>oil, corn, peanut, and olive<br>bananas, raw<br>cranberries, dried, sweetened<br>cherries, sweet, raw","directions":"Toss all ingredients together in a large bowl and serve.","url":"https://recipe.bluelayer.org/recipe/23906/nutty-trail-mix-recipe"},{"id":"23900","title":"Sweet & Salted Cereal","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Pour all ingredients into a large bowl and mix wee.","url":"https://recipe.bluelayer.org/recipe/23900/sweet-salted-cereal"},{"id":"23880","title":"North-Meets-South Biscuits","ingredients":"wheat flour, white, cake, enriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>vinegar, cider<br>cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees.<br>Cut butter into small chunks and return to the refrigerator to keep cold.<br>Put 1 tablespoon cider vinegar in the bottom of a measuring cup and add the heavy cream to equal 3/4 cup.<br>Set aside.<br>Combine the dry ingredients in a food processor bowl.<br>Add the butter and pulse until no chunks of butter are obvious (kinda crumbly, but will be mostly flour).<br>Pour in the heavy cream which will appear curdled, pulsing until mixed.<br>You'll have to use a spatula to scrape the curdled cream from the cup.<br>Once the dough looks more combined and almost forms a ball, remove from food processor bowl to a floured surface.<br>Pat the dough out to about 1/2-inch thickness.<br>Try not to overwork the dough.<br>Cut biscuits with sharp biscuit cutter; do not twist the cutter, just punch down and remove.<br>You'll have to re-roll the dough but keep in mind, the less working of the dough, the flakier the biscuit will be.<br>They'll still taste just as good.<br>Place the biscuits in a round baking pan, with sides of biscuits touching each other as much as possible and/or touching the sides of the pan (do not grease pan).<br>Bake for about 10 minutes or lightly browned.<br>Serve with pepper gravy, sausage gravy, chocolate gravy or simply butter &amp; honey, plain butter, or butter and sugar!","url":"https://recipe.bluelayer.org/recipe/23880/north-meets-south-biscuits"},{"id":"23857","title":"Caramel Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>butter, without salt<br>nuts, walnuts, english","directions":"Mix cake with butter and 1/3 Cup evaporated milk, divide in 1/2.<br>Place half in a greased 13x9 greased pan.<br>Bake @ 350 for 6 minutes.<br>In microwave, melt caramels with 1/3 Cup evaporated milk.<br>Sprinkly chocolate chips evenly on baked cake mix, cover with melted caramels.<br>Top with the remaining half of cake mix.<br>(i flatten it in my hand and piece it together on the top, a few cracks are ok).<br>Bake @ 350 for 20 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/23857/caramel-brownies"},{"id":"23848","title":"Chocolate Toffee Crunchies","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, brown<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Combine crumbs, brown sugar and butter.<br>Press into an ungreased 13 x 9 x 2 inch baking pan.<br>Bake at 350 for 8-10 minutes or until lightly browned.<br>In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute.<br>Pour evenly over crust.<br>Bake at 350 for 10 minutes.<br>Remove from oven; let stand for 2 minutes.<br>Sprinkle with chocolate chips; let stand until chocolate is melted.<br>Spread evenly over the top; sprinkle with pecans.<br>Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/23848/chocolate-toffee-crunchies"},{"id":"23844","title":"Delectable Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste.<br>Remove from heat and let cool completely.<br>Mix vegan sugar, salt, vanilla, cocoa and oil.<br>Then add the rest flour-water mixture.<br>Mix well.<br>Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.<br>Spread mixture into a greased 11 x 7 pan.<br>Bake at 350F for 25 minutes, or until a knife can be inserted and come out clean.","url":"https://recipe.bluelayer.org/recipe/23844/delectable-vegan-brownies"},{"id":"23833","title":"Chocolate Butter Icing","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a small bowl blend the cocoa powder with the hot water until smooth.<br>Allow to cool.<br>Beat butter, sugar, 1 teaspoon of milk, and vanilla extract in a bowl.<br>Add 1 to 2 teaspoons more of milk to give a light, smooth, and fluffy consistency.<br>Beat in the cocoa mixture until fully incorporated.<br>Ready to ice.<br>Will ice 18 cupcakes.","url":"https://recipe.bluelayer.org/recipe/23833/chocolate-butter-icing"},{"id":"23832","title":"Disneyland Blue Bayou's Chocolate Mousse","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>egg, white, raw, fresh<br>sugars, granulated<br>cream, fluid, heavy whipping","directions":"In a double boiler combine chocolate and butter, stirring until melted.<br>Whip cream and supgar until light and fluffy; set aside.<br>Beat egg whites at high speed until soft peaks form.<br>Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream.<br>Cover and refrigerate overnight.<br>Yield: 8 cups.<br>Source: City Hall.<br>Cooking time is chill time.","url":"https://recipe.bluelayer.org/recipe/23832/disneyland-blue-bayous-chocolate-mousse"},{"id":"23825","title":"Dessert Cream Cheese Ball","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>sugars, powdered<br>sugars, brown<br>vanilla extract<br>mini semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"In a medium bowl, beat together cream cheese and butter until smooth.<br>Mix in confectioners sugar, brown sugar and vanilla.<br>Stir in chocolate chips.<br>Cover, and chill in the refrigerator for 2 hours (the mixture is about the consistency of cake batter at this point).<br>Shape chilled cream cheese mixture into a ball.<br>Wrap with plastic, and chill in the refrigerator for at least 1-2 hours.<br>(I usually freeze it)<br>Sprinkle toffee pieces or pecans on top before serving.<br>Serve with Teddy Grahams or other sweet crackers!","url":"https://recipe.bluelayer.org/recipe/23825/dessert-cream-cheese-ball"},{"id":"23762","title":"Buttermilk Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Line a baking sheet with parchment paper.<br>In a medium bowl, whisk together flour, baking soda, and salt.<br>Melt butter in the microwave.<br>In a large bowl, combine the warm melted butter with the cocoa powder.<br>Whisk until smooth.<br>Whisk in sugar, vanilla extra, and buttermilk.<br>Gradually stir in the flour mixture until no streaks of flour remain.<br>Stir in chocolate chips.<br>Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.<br>Bake 10-12 minutes until cookies are set around the edges.<br>Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/23762/buttermilk-chocolate-cookies"},{"id":"23759","title":"Hot Fudge Sauce","ingredients":"water, bottled, generic<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract","directions":"In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.<br>Bring to boil, stirring until sugar is dissolved.<br>Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.<br>Cook over medium heat until reduced by half, about 7 minutes.<br>Turn off the heat.<br>Add chocolates and butter and let sit until melted, about 2 minutes.<br>Return heat to low and cook, stirring constantly, until glossy and smooth.<br>If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.<br>Stir in vanilla, and ALWAYS serve it hot.<br>Will keep, tightly covered, in the refrigerator for up to 2 months.<br>Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.","url":"https://recipe.bluelayer.org/recipe/23759/hot-fudge-sauce"},{"id":"23758","title":"Chocolate Covered Cranberry and Almond Bunches","ingredients":"nuts, almonds<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, toss together the almonds and the cherries.<br>Line a baking sheet with waxed paper.<br>Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently.<br>Make sure the water is not touching the top pan.<br>Remove the double boiler from the heat and stir in the rest of the chocolate.<br>Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment.<br>Replace the simmering water in the bottom pan with warm tap water.<br>Put the pan of melted chocolate on top of the warm water.<br>This will keep the chocolate at the right temperature while you make the clusters.<br>Stir the fruit-nut mixture into the chocolate.<br>Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart.<br>Put them in the refrigerator to set for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/23758/chocolate-covered-cranberry-and-almond-bunches"},{"id":"23734","title":"Chocolate Oatmeal Yogurt Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"In a blender, add all ingredients and blend together 2 minutes.<br>Creamy, smooth and delicious!","url":"https://recipe.bluelayer.org/recipe/23734/chocolate-oatmeal-yogurt-smoothie"},{"id":"23728","title":"Cardamom & Chili Chocolate Truffles","ingredients":"cream, whipped, cream topping, pressurized<br>spices, cardamom<br>spices, chili powder<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>alcoholic beverage, distilled, whiskey, 86 proof<br>cocoa, dry powder, unsweetened","directions":"Combine the cream, cardamom and chili powder in a small saucepan over medium heat.<br>Bring to the boil.<br>Add the chocolate and the butter, and remove from heat.<br>Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.<br>Add bourbon and use a metal spoon to stir until smooth.<br>Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).<br>Place in the fridge for 4 hours or until firm.<br>Place the cocoa in a deep plastic container.<br>Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.<br>Tap the truffle directly into the cocoa.<br>Gently shake the container to evenly coat the truffle in cocoa.<br>Transfer the truffle to a small paper.<br>Repeat with the remaining chocolate mixture.<br>Serve with coffee.","url":"https://recipe.bluelayer.org/recipe/23728/cardamom-chili-chocolate-truffles"},{"id":"23727","title":"Granola Bars","ingredients":"oats<br>seeds, flaxseed<br>nuts, almonds<br>nuts, almonds<br>mini semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt","directions":"Combine all ingredients.<br>Pour into greased 9\" x 13\" pan.<br>Use another similar shaped pan to press ingredients down so that they stick together once baked.<br>Bake at 350 degrees for 20 - 25 minutes, until edges are brown.<br>(We like to under bake a little so that they are soft.<br>If you like a harder, crispy granola bar, just bake a little longer) Allow to cool and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/23727/granola-bars"},{"id":"23725","title":"Butterfinger Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, brown<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Mix margarine, sugars and oats together and press into a greased 9x13\" pan.<br>Bake at 350 F for 12-15 minutes.<br>Melt chocolate chips and peanut butter together over low heat.<br>Spread mixture over oatmeal base.<br>Allow to cool well and cut into bars.","url":"https://recipe.bluelayer.org/recipe/23725/butterfinger-bars"},{"id":"23714","title":"Vegan Peanut Butter Chocolate Chip Oatmeal Cookies","ingredients":"peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>oil, olive, salad or cooking<br>sugars, brown<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees.<br>In a large mixing bowl, stir together first five ingredients.<br>In a small bowl, thoroughly stir together flour, soda and salt.<br>Stir into batter.<br>Stir in oats and chocolate chips.<br>Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.<br>Bake for 10 minutes or until set.<br>Remove sheet from oven and let cool on tray for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/23714/vegan-peanut-butter-chocolate-chip-oatmeal-cookies"},{"id":"23712","title":"Dessert Nachos","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>corn, sweet, white, raw<br>candies, marshmallows<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat your oven's broiler.<br>Combine the peanut butter and confectioners' sugar in a microwave-safe bowl.<br>Heat the mixture until the peanut butter melts, about 1 minute.<br>Place the chocolate chips in a separate microwave-safe bowl; melt the chips in the microwave, about 1 minute.<br>Arrange the tortilla chips into an even layer on a baking sheet.<br>Drizzle the peanut butter mixture and the melted chocolate over the chips.<br>Scatter the marshmallows and coconut over the chips.<br>Place under preheated broiler until the marshmallows begin to brown, 2 to 3 minutes.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/23712/dessert-nachos"},{"id":"23695","title":"Chocolate Avocado Pudding","ingredients":"butter, without salt<br>avocados, raw, all commercial varieties<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>cornstarch","directions":"In a medium saucepan, melt the butter over low heat.<br>Stir in the avocado puree, sugar, cocoa powder , and vanilla.<br>Cook, mashing well with a spoon to smooth out any lumps of avocado, until the mixture thickens, 3 to 4 minutes.<br>Off the heat, gradually stir in the cornstarch.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/23695/chocolate-avocado-pudding"},{"id":"23694","title":"Marbled Toffee Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Make the shortbread by mixing together the ingredients until they are crumbly.<br>Press into a tin and prick all over with a fork.<br>Bake in the oven (180 C, 350 F, gas mark 4) for about 15minutes.<br>Gently heat the ingredients for the toffee filling, until the mixture is a light golden brown.<br>Stir continuously!<br>Pour onto the cool shortbread.<br>Allow to set.<br>Melt the three chocolate types, and place blobs onto the toffee layer.<br>Once most of the surface is covered, use a knife to swirl them together and create the marbled effect.","url":"https://recipe.bluelayer.org/recipe/23694/marbled-toffee-shortbread"},{"id":"23693","title":"Bittersweet Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"In a medium saucepan, heat the cream just until small bubbles appear around the edge.<br>Remove from the heat, add the chopped chocolate and let stand for 1 minute.<br>Add the vanilla and stir until smooth; serve warm.","url":"https://recipe.bluelayer.org/recipe/23693/bittersweet-chocolate-sauce"},{"id":"23684","title":"White Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>vanilla extract<br>salt, table<br>cream, fluid, heavy whipping<br>sugars, granulated<br>butter, without salt","directions":"Place chocolate, corn syrup, vanilla, and salt in food processor.<br>In small saucepan, bring cream to boil.<br>With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.<br>Stop food processor and add confectioners sugar, processing until sugar is incorporated, about 30 seconds.<br>While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.<br>Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes.<br>Youll know its ready when a spoon can stand up in it.<br>TIP: This frosting produces a silky, creamy consistency.<br>For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/23684/white-chocolate-frosting"},{"id":"23661","title":"Sexy Strawberry Tapenade","ingredients":"strawberries, raw<br>mini semi-sweet chocolate baking chips,","directions":"In a medium mixing bowl, using a potato masher or pastry blender, mash the berries until they are about the consistency of a chunky applesauce.<br>Cover and refrigerate until well chilled, up to 2 hours.<br>Stir in the chocolate chips just before serving.<br>Each (generous 1/4-cup) serving has:<br>Calories: 50<br>Protein: &lt;1g<br>Carbohydrates: 9g<br>Fat: 2g<br>Saturated Fat: 1g<br>Cholesterol: 0mg<br>Fiber: 2g<br>Sodium: 1mg","url":"https://recipe.bluelayer.org/recipe/23661/sexy-strawberry-tapenade"},{"id":"23649","title":"Simple Chocolate Honeycomb Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>honey","directions":"Line a bar tin with baking paper.<br>Roughly chop the chocolate.<br>Heat a medium sized pan over a low heat, and add the chocolate and milk, stirring until the chocolate is melted and the mixture is thick.<br>Add the honeycomb and stir to combine and spoon into the prepared tin and chill for 2-3 hours or until firm.<br>Cut into squares ( or whatever you like) and dust with cocoa powder if desired.","url":"https://recipe.bluelayer.org/recipe/23649/simple-chocolate-honeycomb-fudge"},{"id":"23639","title":"Chocolate Sunflower Seeds","ingredients":"seeds, sunflower seed kernels, dried<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oil, canola","directions":"Put the sunflower seeds in a bowl, and sprinkle the sugar and cocoa powder over them but don't mix yet.<br>Add the oil and stir with a large fork or whisk until the seeds are fully coated with the chocolate-y mixture.<br>Spread onto a cookie sheet and bake at 300F for 20-25 minutes or until desired crunchiness is reached (careful not to burn though!<br>).<br>Let cool before storing, will keep for about 1-2 weeks.","url":"https://recipe.bluelayer.org/recipe/23639/chocolate-sunflower-seeds"},{"id":"23632","title":"Healthier Brownie Batter Dip","ingredients":"beans, snap, green, raw<br>cocoa, dry powder, unsweetened<br>nuts, cashew nuts, raw<br>honey<br>sugars, brown<br>beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly.<br>Add almond milk and blend until dip is smooth.<br>Transfer dip to a bowl and sprinkle with chocolate chips.","url":"https://recipe.bluelayer.org/recipe/23632/healthier-brownie-batter-dip"},{"id":"23624","title":"Vegan Brownies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Mix wet ingredients, then dump in all the dry -- don't over mix --<br>Bake at 350' for about 20-25 minutes.<br>They're supposed to look gooey!<br>you can even add your favorite vegan chocolate chips, add coconut, or nuts!","url":"https://recipe.bluelayer.org/recipe/23624/vegan-brownies"},{"id":"23622","title":"Ghirardelli Hot Fudge Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>vanilla extract","directions":"In a heavy saucepan, combine the chocolate, butter, sugar, water, and corn syrup over medium heat.<br>Stir the mixture continually until the chocolate and butter have melted and the sugar has dissolved.<br>When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.<br>Remove the thickened sauce from the heat and stir in the vanilla.<br>Use immediately or store covered in the refrigerator","url":"https://recipe.bluelayer.org/recipe/23622/ghirardelli-hot-fudge-sauce"},{"id":"23619","title":"Best Chocolate Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>vanilla extract","directions":"Blend all ingredients together.<br>Serve chilled.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/23619/best-chocolate-milkshake"},{"id":"23615","title":"Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"In a medium-size heavy saucepan, heat cream over medium heat until small bubbles appear around the rim, about 4 minutes.<br>Turn off the heat &amp; add the chocolate, letting it sit without stirring for 5 minutes.<br>Using a whisk, stir sauce until chocolate is melted &amp; thoroughly mixed into the cream.<br>Let it cool a little before using.<br>Will keep, tightly covered, in the refrigerator for up to 2 weeks.<br>It will thicken &amp; harden as it cools, so reheat before using.","url":"https://recipe.bluelayer.org/recipe/23615/chocolate-sauce"},{"id":"23611","title":"Valentine Chex Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"In large bowl, place cereal.<br>In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.<br>Pour peanut butter mixture over cereal, stirring until evenly coated.<br>Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag.<br>Add powdered sugar.<br>Seal bag; shake until well coated.<br>Spread on waxed paper or foil to cool, about 15 minutes.<br>Meanwhile, stir M&amp;Ms and sprinkles into remaining cereal mixture.<br>Spread on waxed paper or foil to cool, about 15 minutes.<br>In serving bowl, mix both cereal mixtures.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/23611/valentine-chex-mix"},{"id":"23607","title":"Malted Milk Ice Cream Bonbons","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate","directions":"Freeze the malted milk balls for 30 minutes.<br>Pulse them in a food processor, or crush them in a sealed plastic bag to make pieces the size of rice grains.<br>Place the malted milk powder into a shallow bowl.<br>Scoop out a ball of ice cream and roll it in the malted milk powder until well coated, then roll it in the crumbs made from the malted milk balls.<br>Immediately put it on a plate in the freezer and repeat with remaining ingredients.<br>Firm them up in the freezer for at least 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/23607/malted-milk-ice-cream-bonbons"},{"id":"23597","title":"Instant Chocolate Mousse - Nigella Lawson","ingredients":"candies, marshmallows<br>butter, without salt<br>candies, semisweet chocolate<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.<br>Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.<br>Remove from the heat.<br>Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.<br>Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat.<br>The sooner the better!","url":"https://recipe.bluelayer.org/recipe/23597/instant-chocolate-mousse-nigella-lawson"},{"id":"23593","title":"Needhams","ingredients":"sugars, granulated<br>potatoes, raw, skin<br>butter, without salt<br>vanilla extract<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>shortening, vegetable, household, composite","directions":"Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle.<br>Add the mashed potatoes, butter, vanilla and salt to the well.<br>Place the bowl over a saucepan of barely simmering water.<br>Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes.<br>Remove the bowl from the heat and stir in the coconut.<br>Transfer to the freezer and chill until firm, about 20 minutes.<br>Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares).<br>Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.<br>Line a baking sheet with foil, shiny-side up.<br>Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts.<br>Add the shortening and stir vigorously until glossy, about 2 minutes.<br>Transfer half of the chocolate to a glass liquid measuring cup.<br>One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup.<br>Transfer to the prepared baking sheet.<br>Repeat with the remaining squares, refilling the cup with melted chocolate as needed.<br>Let the candies harden at room temperature, about 1 hour.<br>Photograph by Charles Masters","url":"https://recipe.bluelayer.org/recipe/23593/needhams"},{"id":"23589","title":"Chocolate Chip Crispies","ingredients":"syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x13 inch pan.<br>Pour the sugar, syrup, and peanut butter into a large microwave bowl.<br>Microwave on high until it begins to bubble, two to three minutes.<br>Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.<br>Pour the mixture into the prepared pan.<br>Wet hands, sling off the excess water, and press down the treats until smoothed.<br>Let cool, and cut into squares.","url":"https://recipe.bluelayer.org/recipe/23589/chocolate-chip-crispies"},{"id":"23585","title":"Miss Amies Nut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Melt chocolate in a pan over low heat.<br>(you can also use a double boiler or microwave).<br>Once chocolate has completely melted add nuts.<br>Spoon out (heaping tablespoon amount) onto waxed paper.<br>Let cool completely.<br>May want to keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/23585/miss-amies-nut-clusters"},{"id":"23576","title":"Hazelnut Praline Truffles","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>water, bottled, generic<br>nuts, hazelnuts or filberts<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened","directions":"PRALINE:.<br>Coat a 9-inch round cake pan with the vegetable oil and set aside.<br>Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).<br>Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.<br>When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.<br>Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).<br>Break the praline into pieces and pulverize to a powder in a food processor.<br>TRUFFLES:.<br>Place 1 pound of the chocolate in a 2-quart mixing bowl.<br>In a 1-quart saucepan over medium heat, bring cream to a boil.<br>Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.<br>Mix in 3/4 of the hazelnut praline mixture and blend well.<br>Cover and let cool to room temp and chill for 2-3 hours.<br>Line 2 baking sheets with parchment paper.<br>Use a piping bag to pipe out 60 1-inch mounds.<br>Cover and let chill in freezer for 2 hours.<br>Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.<br>Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.<br>Line 2 more baking sheets with parchment paper.<br>Melt and temper the remaining 1 1/2 pounds chocolate.<br>Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.<br>Sprinkle the remaining praline on the top of the truffles before the chocolate sets.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/23576/hazelnut-praline-truffles"},{"id":"23572","title":"Simple Chocolate Chia Pudding (Vegan)","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>seeds, chia seeds, dried<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>syrup, maple, canadian","directions":"Mix all ingredients together.<br>Chill in the fridge at least four hours.<br>I usually chill overnight.<br>(You might want to stir after the first hour just to make sure there aren't any clumps.<br>).","url":"https://recipe.bluelayer.org/recipe/23572/simple-chocolate-chia-pudding-vegan"},{"id":"23571","title":"Ibby's Metaphysical English Toffee","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 350 degrees, using the middle rack.<br>Line a 10-inch by 15-inch jelly roll pan with foil.<br>(You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.<br>Line the pan completely with crackers, salt side up.<br>Cover the whole bottom.<br>Set aside.<br>Combine the butter and brown sugar in a saucepan.<br>Bring to a boil over medium high heat, stirring constantly.<br>Boil for exactly 5 minutes, stirring constantly.<br>If it sputters, reduce the heat.<br>If it stops boiling, reduce the heat.<br>NEVER STOP STIRRING.<br>Pour the mixture over the crackers as evenly as possible.<br>Slide the pan into the oven.<br>Bake at 350 degrees for 10 minutes.<br>Remove pan and sprinkle with chocolate chips.<br>After a minute or two of melting, spread the chips with a spatula.<br>Sprinkle chopped pecans over the top and refrigerate.<br>When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.","url":"https://recipe.bluelayer.org/recipe/23571/ibbys-metaphysical-english-toffee"},{"id":"23527","title":"Chocolate Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Combine all ingredients in a blender and blend for 20 seconds or until smooth and frothy.","url":"https://recipe.bluelayer.org/recipe/23527/chocolate-milkshake"},{"id":"23518","title":"Chewy Gooey Low Fat Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>In a medium bowl sift together flour, cocoa powder, baking powder, and salt.<br>Microwave the margarine* in a small bowl until melted.<br>Let cool .<br>Mix margarine and sugar in a large bowl.<br>Add applesauce and mix.<br>Beat in the vanilla extract and pumpkin.<br>Add flour mixture to the large bowl and mix.<br>Stir in chocolate chips if using.<br>Grease a 8x8-inch pan with cooking spray and pour in batter.<br>Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.<br>*I like to use Smart Balance Light for my margarine.<br>** For mint brownies add 1/2 -1 tsp of peppermint extract.","url":"https://recipe.bluelayer.org/recipe/23518/chewy-gooey-low-fat-vegan-brownies"},{"id":"23503","title":"Best Chocolate Cake Frosting","ingredients":"sugars, granulated<br>nuts, walnuts, english<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"Combine confectioner's sugar, nuts and in mixing bowl.<br>Remove cake from oven.<br>Melt butter in small saucepan over medium heat.<br>Add to confectioner's sugar mixture with remaining buttermilk and vanilla extract; blend thoroughly.<br>Immediately pour frosting over the cake, spreading evenly to edges.<br>Let cake cool completely in pan.","url":"https://recipe.bluelayer.org/recipe/23503/best-chocolate-cake-frosting"},{"id":"23497","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, salted<br>syrups, corn, light<br>sugars, granulated<br>vanilla extract","directions":"Place chocolate, butter and 1/3 cup boiling water in a heavy 2-quart saucepan over very low heat.<br>Stir until chocolate melts and mixture is smooth.<br>Stir in corn syrup and sugar.<br>Increase heat to medium and stir occasionally until mixture comes to a full boil.<br>Stop stirring and allow mixture to boil exactly 8 minutes.<br>Meanwhile, half-fill a bowl that is larger than the saucepan with ice and water.<br>After 8 minutes remove pan from heat and place in ice water to stop cooking.<br>Stir in vanilla.<br>Serve while still warm, or allow to cool, then reheat over hot water or for about 30 seconds in a microwave oven.<br>Sauce must be served warm.","url":"https://recipe.bluelayer.org/recipe/23497/hot-fudge-sauce"},{"id":"23479","title":"Chocolate Dip Recipe","ingredients":"cheese, parmesan, hard<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend all ingredients in blender till well mixed.<br>Makes 1 1/2 c.. Use fresh fruit such as strawberries, pineapple and bananas for dipping.","url":"https://recipe.bluelayer.org/recipe/23479/chocolate-dip-recipe"},{"id":"23471","title":"Eggless Egg Nog with White Chocolate","ingredients":"cream, whipped, cream topping, pressurized<br>syrup, maple, canadian<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>spices, nutmeg, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large mug, combine cream, maple syrup, and cornstarch, stirring to combine.<br>When the mixture is smooth, add the white chocolate chips.<br>Microwave on high for 15 second increments (stirring between each increment) until the white chocolate chips have softened.<br>Stir until smooth.<br>Add the nutmeg and then stir in milk, a bit at a time, until the mug is as full as you like mine holds about a cup and a half.<br>Microwave on high for 2 minutes or until its heated to your liking.<br>Garnish with whipped cream and more nutmeg, if desired.<br>NOTES: Ingredients are given for one large mug.<br>If youre just making this for yourself or for you and a friend, the microwave is the way to go.<br>If youre making a larger batch, you will probably want to do this on the stove.<br>The basic instructions are the same, just combine the ingredients in an appropriately-sized pot instead of the individual mugs and be sure to whisk constantly.","url":"https://recipe.bluelayer.org/recipe/23471/eggless-egg-nog-with-white-chocolate"},{"id":"23470","title":"Chocolate Covered Rocha","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english","directions":"Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.<br>Set pan aside.<br>Melt butter in a heavy 3 quart saucepan.<br>Stir in sugar, water and cornsyrup.<br>Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.<br>Clip a candy thermometer to the side of the of the pan.<br>Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).<br>Mixture should boil at a moderate, steady rate over entire surface.<br>Remove from heat and remove thermometer.<br>Pour mixture into prepared pan.<br>Spread evenly.<br>Cool for about 5 minutes or until the top is set.<br>Sprinkle chocolate pieces over the top.<br>Let set for 2 minutes.<br>Spread chocolate over candy.<br>Sprinkle with nuts, pressing into the chocolate.<br>Cool several hours to set.<br>Lift set candy out of pan, using the foil edges.<br>Break into pieces.<br>Store in a tighly covered container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/23470/chocolate-covered-rocha"},{"id":"23464","title":"Guilt Free Candy Bar Smoothie","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, flaxseed<br>water, bottled, generic<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a blender container, combine almond milk, peanut butter, caramel flavoring syrup, chocolate syrup and flax.<br>Blend until smooth.<br>With motor running, add ice cubes one at a time through feed tube until thick and smooth.<br>Add marshmallows and chocolate and process until finely chopped.","url":"https://recipe.bluelayer.org/recipe/23464/guilt-free-candy-bar-smoothie"},{"id":"23453","title":"Chai Spiced Granola","ingredients":"honey<br>butter, without salt<br>oil, canola<br>vanilla extract<br>salt, table<br>spices, cinnamon, ground<br>spices, cardamom<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>spices, pepper, black<br>oats<br>wheat germ, crude<br>seeds, flaxseed<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>cranberries, dried, sweetened","directions":"Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats, or spray well with cooking spray.<br>Add the honey, butter, and canola oil to a medium saucepan.<br>Warm over low heat, until the butter is melted; whisking periodically to blend (emulsify) the butter and oil into the honey.<br>Remove from heat.<br>Whisk in the vanilla, salt, cinnamon, cardamom, ginger, cloves, nutmeg, and white pepper until combined.<br>Set aside to cool slightly.<br>In a large bowl, pour oats, wheat germ, flax seeds, sunflower seeds, and sesame seeds.<br>Toss with your hands to combine.<br>Pour the honey spice mixture over the oat mixture.<br>Stir with a rubber spatula while pressing against the sides of the bowl to be sure that honey spice mixture evenly coats the oat mixture.<br>Divide between the two prepared baking sheets, and spread into a thin layer in the pans.<br>Bake for 20 to 25 minutes, stirring every 10 minutes, until toasted and golden brown.<br>Stirring is important for even toasting, and to keep the granola from being adhered to the pan.<br>Remove from the oven (do not stir yet) and cool completely on the baking sheets.<br>Once cooled, gently stir to break apart, leaving some larger chunks.<br>Stir in dried fruit.<br>Store in quart jars or other airtight container.<br>Serve alone as a snack, over yogurt, or in a bowl with milk.<br>(Or ice cream!)<br>VARIATION: For Chocolate Chai Granola, whisk 1/4 Cup unsweetened cocoa powder with the spices into the warm honey mixture.<br>Proceed with the rest of the recipe as written.","url":"https://recipe.bluelayer.org/recipe/23453/chai-spiced-granola"},{"id":"23451","title":"Chocolate Splodge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Cream the margarine and sugar together.<br>Add hot chocolate powder and cocoa and beat well.<br>With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.<br>Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.","url":"https://recipe.bluelayer.org/recipe/23451/chocolate-splodge"},{"id":"23436","title":"Chocolate Malted Milk Shake","ingredients":"beverages, ovaltine, classic malt powder<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in a blender or milk-shake machine.<br>Blend at medium speed for 2 minutes and pour into a tall glass.","url":"https://recipe.bluelayer.org/recipe/23436/chocolate-malted-milk-shake"},{"id":"23435","title":"Double-fudge Brownie Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all the ingredients together and store in an airtight container.<br>Attach this to the Jar.<br>Double-Fudge Brownies 1 cup butter or margarine, softened 4 eggs 1 package Double-Fudge Brownie Mix Preheat the oven to 325 degrees F.<br>Grease a 12 by 9 inch pan.<br>In the large bowl of an electric mixer, cream the butter.<br>Add the eggs, one at a time, beating well after each addition.<br>Add the Double-Fudge Brownie Mix&amp; continue to beat the mixture until it is smooth.<br>Spread the mixture into the greased pan,&amp; bake for 40 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/23435/double-fudge-brownie-mix"},{"id":"23421","title":"Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oats<br>butter, without salt<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>vanilla extract<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Position the racks in the lower and upper thirds of the oven and preheat the oven to 375F.<br>Line two baking sheets with Silpats or parchment paper.<br>In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats.<br>Set aside.<br>In a large bowl, combine the butter, cream, corn syrup, vanilla, and rum.<br>Stir until smooth.<br>Slowly add the dry ingredients, stirring to combine.<br>Drop about 3/4 of a teaspoon of the batter onto the prepared baking sheets.<br>Make the cookies as close in size as possible.<br>Place only 12 cookies on each baking sheet (four rows of three), as they will spread considerably.<br>Bake the cookies for 8 to 10 minutes, rotating once halfway through baking.<br>Remove from the oven and let stand on the sheets for 1 to 2 minutes.<br>If any of the cookies have run together, cut them apart, then transfer the cookies to cooling racks to cool completely.<br>Choose 2 cookies that are similar in shape.<br>Drizzle the bottom of one cookie with melted chocolate and spread with a small offset spatula.<br>Sandwich with the second cookie.<br>Repeat with remaining cookies.","url":"https://recipe.bluelayer.org/recipe/23421/lace-cookies"},{"id":"23418","title":"Banana Oatmeal Chocolate Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oats<br>yogurt, greek, plain, nonfat<br>bananas, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>egg substitute, powder<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 400.<br>Grease a muffin pan.<br>In a large bowl, whisk together flour, brown sugar, oats, baking powder and soda.<br>In a mixer combine yogurt, banana, applesause and egg sub.<br>Stir mixture into flour mixture and stir until moistened.<br>Add chips saving a few for the tops (if you want).<br>Put in muffin pans and bake for 20- 25 minute until done.","url":"https://recipe.bluelayer.org/recipe/23418/banana-oatmeal-chocolate-muffins"},{"id":"23415","title":"Milk Chocolate Hearth Bread!","ingredients":"wheat flours, bread, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, yeast, baker's, active dry<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all of the ingredients in the bread maker and press start on the dough course.<br>Once done, take the dough out and leave to rest for 10 minutes.<br>Roll the dough out into a 20 x 20 cm square, cover with the filling and roll it up like a roll cake.<br>Make sure to secure the edges.<br>Making sure the dough doesn't dry out, prove for a second time until doubled in size.<br>Whilst preheating the oven to 180C, insert 5 slits onto the top of the dough and then bake for 25 minutes.<br>You can also make this with chocolate cream.","url":"https://recipe.bluelayer.org/recipe/23415/milk-chocolate-hearth-bread"},{"id":"23410","title":"No Bake Maltesers Slab","ingredients":"butter, without salt<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cookies, graham crackers, plain or honey, lowfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt together margarine or butter, syrup and 5 ounces milk or dark chocolate.<br>Add crushed graham crackers and chopped maltesers.<br>I normally 1/2 them with scissors.<br>Mix well.<br>Spread into a lined Swiss roll tin.<br>Melt 14 ounces chocolate cover the top; leave to set.<br>Cut into squares.<br>Cooking time is approximate setting time.","url":"https://recipe.bluelayer.org/recipe/23410/no-bake-maltesers-slab"},{"id":"23394","title":"Tempering White Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"**Very important-do not let any moisture come in contact with the chocolate.<br>Using a French knife, chop the chocolate into small pieces.<br>Place the chocolate in a stainless mixing bowl.<br>Set the bowl over a pan of warm water.<br>Stir the chocolate constantly so that it melts uniformly.<br>Continue stirring the chocolate until is completely melted and reaches a temperature of 115 to 118 degrees F. **Remember that your body temperature is 98.6 degrees F. So the chocolate is ready if it fells a little warm than your body-Who really has candy thermometers laying around.<br>Remove the bowl from the water bath Set in a cool place and stir the chocolate slowly by constantly until it is cool, 78 to 79 degrees F. It should be thick and pasty in texture.<br>Set the chocolate over the warm water again and stir it until is warmed to 86 to 88 degrees F. Be very careful, because the chocolate warms very quickly.<br>Do not let the chocolate get too warm.","url":"https://recipe.bluelayer.org/recipe/23394/tempering-white-chocolate"},{"id":"23389","title":"Peanut Butter & Pretzel Truffles","ingredients":"peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine peanut butter and pretzels in a small bowl.<br>Chill in the freezer until firm, about 15 minutes.<br>Roll the peanut butter mixture into 20 balls (about 1 teaspoon each).<br>Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.<br>Roll the frozen balls in melted chocolate.<br>Refrigerate until the chocolate is set, about 30 minutes.<br>Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.<br>Tip: To melt chocolate, microwave on Medium for 1 minute.<br>Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.<br>Or place chocolate in the top of a double boiler over hot, but not boiling, water.<br>Stir until melted.","url":"https://recipe.bluelayer.org/recipe/23389/peanut-butter-pretzel-truffles"},{"id":"23373","title":"Carrabba's Mini Cannoli","ingredients":"cheese, ricotta, whole milk<br>sugars, powdered<br>vanilla extract<br>spices, cinnamon, ground<br>mini semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw","directions":"Using a mixer with a wire whip, mix the ricotta and the powdered sugar on a slow speed, about 2 minutes.<br>Add vanilla, cinnamon, and chocolatechips.<br>Continue to mix on slow until well blended, about 20 seconds.<br>Chill mixture.<br>Spoon mixture into pastry bag.<br>Pipe the stuffing into 8 small cannoli shells.<br>Be sure to fill from end to end.<br>Place the filled shells on a plate and sprinkle the ends with the chopped pistachios.<br>Lightly dust the cannolis with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/23373/carrabbas-mini-cannoli"},{"id":"23368","title":"Homemade Butterfingers","ingredients":"sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>vanilla extract<br>peanut butter, smooth style, without salt<br>orange juice, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium bowl, sift together the powdered sugar and powdered milk.<br>Set aside.<br>In a medium saucepan, combine the granulated sugar, corn syrup and butter.<br>Bring to a boil on high heat, stirring constantly (you dont want it to start sticking).<br>Once it starts to boil, reduce the heat to medium and continue stirring occasionally for about 5 minutes.<br>Stir in the vanilla and remove from heat.<br>Add the sugar/powdered milk combo and stir well until incorporated and smooth.<br>Add in the peanut butter and stir until smooth.<br>Add in orange food coloring (entirely optional) until you get it to the orange color desired.<br>Pour into a parchment-lined 8x8 pan (make sure the paper hangs over two sides) and let the mixture cool completely, about an hour and a half.<br>Remove from the pan using the paper handles and cut into 2x1 inch pieces using a sharp knife.<br>Put chocolate into a medium sized microwave safe bowl.<br>Melt the chocolate in the microwave for 1 minute (or you can do this in a saucepan over low heat if youre into that), then stir.<br>Continue to heat for 30 second intervals, stirring in between each, until the chocolate is smooth and creamy.<br>Dip your candy pieces in the chocolate.<br>You can stab them from the bottom with a fork or maybe use corn-on-the-cob skewers, or maybe try a sturdy toothpick.<br>Coat completely, then set on a wax-paper-lined baking sheet and allow to cool completely.<br>Once you have them all done, you can stick the tray in the fridge for about 30 minutes to set.<br>Store in a sealed container in the fridge or at room temperature.<br>Its candy, after all.","url":"https://recipe.bluelayer.org/recipe/23368/homemade-butterfingers"},{"id":"23366","title":"Dark Chocolate Ganache","ingredients":"mini semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"1 Put the chocolate chips in a large heatproof bowl.<br>Bring the cream to a boil in a medium saucepan.<br>2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.<br>3 Add the butter and stir until smooth and shiny.<br>Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool.<br>Store in the refrigerator, covered, for up to three weeks.","url":"https://recipe.bluelayer.org/recipe/23366/dark-chocolate-ganache"},{"id":"23361","title":"Fluffy Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking","directions":"Sift the flour, baking soda, and baking powder together in a large bowl.<br>Add the soymilk and oil and mix until \"just mixed.<br>\".<br>Toss in any extras you might want--blueberries, chocolate chips, etc.<br>Heat a lightly oiled skillet over medium heat.<br>Drop 2-3 tablespoons of batter into the skillet and cover.<br>Flip when the middle starts to bubble and cover again.<br>Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.<br>Enjoy with fresh fruit or syrup!","url":"https://recipe.bluelayer.org/recipe/23361/fluffy-vegan-pancakes"},{"id":"23355","title":"Chocolate A La Taza","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cornstarch<br>vanilla extract<br>candies, semisweet chocolate","directions":"In a saucepan, combine the milk and the cream and heat over medium low heat until very hot but not boiling.<br>Gradually add the chocolate to the hot liquid, stirring constantly with a wooden spoon until the chocolate is completely melted and the mixture is smooth.<br>In a small cup, dissolve the cornstarch in a few tablespoons of water.<br>Add the dissolved cornstarch to the chocolate mixture and stir constantly until it is almost as thick as pudding.<br>Serve immediately.<br>*This recipe brought to you courtesy of Chocolateria San Gines, Madrid, Spain.<br>*","url":"https://recipe.bluelayer.org/recipe/23355/chocolate-a-la-taza"},{"id":"23352","title":"No-Bake Peanut Butter Cookie Cups","ingredients":"oats<br>butter, without salt<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor or blender, process oats until ground.<br>Add butter, sugar and 1/2 cup peanut butter and mix until well combined.<br>Press by tablespoonfuls into cups of a mini muffin tin, pressing down firmly into muffin cup and leaving an indent in the middle of the cookie with the sides higher.<br>In a microwave safe bowl, combine remaining 2 tablespoons of peanut butter with chocolate, and melt at 50% power for 23 minutes, stirring every 30 seconds, until completely melted.<br>Spoon chocolate mixture into middles of cookie cups.<br>Or you can spoon it into a piping bag or ziplock bag with a corner cut off, and pipe into the cookies.<br>Place muffin tin in refrigerator to chill until set, at least 1 hour.<br>To take the cookie cups from the muffin tin, use a thin knife.<br>Slide knife in between the cookie and side of the tin, and cookie should pop up so you can remove it from the tin.<br>Store cookies in an airtight container in the refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23352/no-bake-peanut-butter-cookie-cups"},{"id":"23349","title":"Chocolate Cherry Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cherries, sweet, raw<br>nuts, walnuts, english","directions":"In medium bowl, microwave chocolate chips on high 1 minute.<br>Stir.<br>Microwave on high 1 more minute, until nearly melted.<br>Stir until smooth.<br>Quickly stir in cereal, cherries, and walnuts until well coated.<br>Using a tablespoon, drop clusters on a wax paper lined baking sheet.<br>Refrigerate 1 hour, until no longer sticky.","url":"https://recipe.bluelayer.org/recipe/23349/chocolate-cherry-clusters"},{"id":"23343","title":"Black Forest Bars","ingredients":"cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Drain cherries very well.<br>Combine cake mix, cherries and sugar replacement in mixing bowl.<br>Stir to blend thoroughtly.<br>Spread batter in well-greased 9-inch pan.<br>Bake at 375F (190C) for 20 to 25 minutes.<br>Cut into 1 X 1 1/2 bars.","url":"https://recipe.bluelayer.org/recipe/23343/black-forest-bars"},{"id":"23334","title":"Chocolate Fruit Crisps","ingredients":"candies, semisweet chocolate<br>dates, deglet noor<br>nuts, pecans<br>sugars, granulated<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a 11\" x 7\" baking pan with foil; grease foil.<br>Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water.<br>Stir until smooth.<br>Spread over foil.<br>Let chocolate partially set.<br>Heat dates, nuts, sugar and butter in a small saucepan until the butter is hot.<br>Stir occasionally.<br>Combine rice cereal and coconut in a large bowl.<br>Stir in date mixture.<br>Mix well.<br>Spread on top of chocolate base.<br>Spread and flatten mixture firmly so it holds together.<br>Chill until set.<br>Invert and remove foil.<br>Invert again so rice topping is uppermost.<br>Cut what is needed into strips.<br>Cover and store remainder in refrigerator up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23334/chocolate-fruit-crisps"},{"id":"23333","title":"Easiest Chocolate Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"In a small saucepan or in the microwave, melt together 1 cup milk and 1 cup chopped semisweet chocolate.<br>Remove from the heat and add another cup of chocolate; stir until the chocolate is melted and the mixture is thickened and slightly cooled.","url":"https://recipe.bluelayer.org/recipe/23333/easiest-chocolate-sauce"},{"id":"23327","title":"Goldbrick Sundae Sauce","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans","directions":"Combine butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water.<br>Cook and stir until melted and smooth.<br>Remove from heat and fold in nuts.<br>Serve warm over ice cream.","url":"https://recipe.bluelayer.org/recipe/23327/goldbrick-sundae-sauce"},{"id":"23312","title":"Warm Raspberry Chocolate Chip Spread","ingredients":"jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt jam and chocolate together in microwave.<br>Stir until smooth.<br>Let cool for 10 minute It will thicken as it cools.","url":"https://recipe.bluelayer.org/recipe/23312/warm-raspberry-chocolate-chip-spread"},{"id":"23295","title":"Fast Low-Carb Hot Chocolate (Aztec Style)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated<br>cream, fluid, heavy whipping<br>water, bottled, generic<br>spices, pepper, red or cayenne<br>sauce, peppers, hot, chili, mature red, canned<br>spices, cinnamon, ground","directions":"Melt the chocolate in the microwave about 2 minutes at 50% power.<br>Stir in vanilla extract, Splenda, heavy whipping cream, cayenne, chili, and cinnamon.<br>Add hot water and serve.<br>Makes 1 delicious serving.","url":"https://recipe.bluelayer.org/recipe/23295/fast-low-carb-hot-chocolate-aztec-style"},{"id":"23255","title":"Chocolate Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"YEILD 3 cups.<br>Cream butter and shortening with electric mixer.<br>Add vanilla.<br>Gradually add sifted sugar &amp; cocoa powder, one cup at a time, beating well on medium speed.<br>Scrape sides &amp; bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk &amp; beat at medium speed until light &amp; fluffy.<br>Keep icing covered with a damp.<br>cloth until ready to use.<br>Refrigerate leftover icing in an airtight container, up to 2 weeks.<br>Rewhip before using.<br>For stiffer consistency icing only add 3 tablespoons of milk.<br>For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.","url":"https://recipe.bluelayer.org/recipe/23255/chocolate-buttercream-frosting"},{"id":"23251","title":"Alain's Marbled Chocolate Bars","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter a 10 by 12-inch baking sheet, or casserole dish and set aside.<br>In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula.<br>Add the toasted pecans and stir well.<br>Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.<br>Melt the white chocolate in the top of a double-boiler, stirring occasionally.<br>Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random ?marbled?<br>effect.<br>When chocolate is cooled and has hardened, cut or break into pieces of desired size.","url":"https://recipe.bluelayer.org/recipe/23251/alains-marbled-chocolate-bars"},{"id":"23236","title":"Salted Caramel Bark","ingredients":"butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, powdered<br>vanilla extract<br>salt, table<br>pretzels, soft, unsalted<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large saucepan, melt butter.<br>Add brown sugar and milk.<br>Cook on medium for 2 minutes.<br>Remove from heat and whisk in vanilla and powdered sugar.<br>Set aside.<br>Melt candy coating according to package directions.<br>Pour candy on a parchment paper-lined cookie sheet.<br>Spread evenly.<br>Drizzle caramel sauce over melted candy coating.<br>Sprinkle with kosher salt.<br>Top with broken pretzels (press them into bark, lightly).<br>Melt milk chocolate according to package.<br>Drizzle over bark.<br>Allow to set about one hour.<br>Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/23236/salted-caramel-bark"},{"id":"23233","title":"Raspberry and Chocolate Pie","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, pecans<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>cream, fluid, heavy whipping<br>raspberries, raw<br>jams and preserves, apricot","directions":"Crust: Combine all ingredients except chocolate chips.<br>Mix until blended.<br>Pat mixture on the bottom and sides of a buttered 9 inch pie pan.<br>Bake at 350F (180C) for about 8 minutes.<br>Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.<br>Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.<br>Set aside to cool.<br>Beat together the cream cheese, sugar and vanilla until light and fluffy.<br>In a separate bowl, beat the cream until it is stiff.<br>On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.<br>Pour into prepared crust.<br>Stir together the raspberries and melted jam until fruit is evenly coated.<br>Gently spread raspberries over cream mixture.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/23233/raspberry-and-chocolate-pie"},{"id":"23226","title":"Chocolate Oatmeal Chews","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>oats<br>salt, table<br>leavening agents, baking soda<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream margarine and sugar until light.<br>Combine flour, rolled oats, soda and salt.<br>Add to creamed mixture and mix well.<br>Remove 1 1/2 cups crumbs.<br>Press remainder into bottom of greased 9x13 inch pan.<br>Sprinkle with marshmallows and chocolate chips.<br>Top with reserved crumbs.<br>Bake at 350F for 20 to 25 minutes (do not overbake).<br>Cool and cut into squares.<br>Freezes very well.","url":"https://recipe.bluelayer.org/recipe/23226/chocolate-oatmeal-chews"},{"id":"23215","title":"Peanut Butter Crack","ingredients":"butter, without salt<br>sugars, brown<br>pretzels, soft, unsalted<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Line a cookie pan with non-stick foil.<br>Cover bottom of pan with an even layer of pretzels.<br>Melt butter in saucepan over medium high heat.<br>Add brown sugar and cook stirring constantly until foamy (about 3 minutes).<br>Pour toffee over pretzels and spread evenly.<br>Bake for 10 minutes.<br>Remove from oven, turn off oven.<br>While toffee is still hot, sprinkle with peanut butter chips, allow to soften and melt, spread evenly.<br>Sprinkle with chocolate chips, place in warm oven for about a minute until chips have softened, swirl on top.<br>Allow to cool.<br>Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/23215/peanut-butter-crack"},{"id":"23210","title":"French Chocolate Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>honey<br>oil, olive, salad or cooking<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 300 degrees.<br>In a large bowl, combine the oats, almonds, coconut, sugar, salt and cocoa.<br>Stir well to blend.<br>In a small saucepan, warm the honey and oil over low heat, whisking occasionally.<br>Until the honey is loose.<br>Pour over the dry ingredients, and stir to combine well.<br>Spread the mixture evenly on a rimmed baking sheet.<br>Bake for about 20 minutes, or until golden.<br>Stir halfway through the baking time.<br>Cool completely.<br>Add the chocolate and stir.<br>Enjoy -- .","url":"https://recipe.bluelayer.org/recipe/23210/french-chocolate-granola"},{"id":"23202","title":"Easy Krispy fudge","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In stand mixer cream together cream cheese, sugar, and vanilla.<br>Melt white chocolate per directions on package and mix in to cream cheese mixture.<br>Slowly mix krispys in until combined.<br>I added sprinkles at this point but not necessary.<br>Line 8x8 pan with tin foil and spray with cooking spray.<br>Spread mixture into the pan (topping with more sprinkles if desired) and throw it in the fridge until cool and set!<br>Bam.<br>Eat that s!<br>*@","url":"https://recipe.bluelayer.org/recipe/23202/easy-krispy-fudge"},{"id":"23187","title":"Chocolate Butter","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Whirl butter in bowl for about 30 seconds, until smooth.<br>Pour in chocolate, whirl until blended.<br>Place in covered container or shape into a log and cover with plastic wrap.<br>Refrigerate or freeze until ready to use.<br>If desired, shape into small hearts by hand or use a candy mold.<br>Use a plastic sheet of 1-3/4-inch heart-shaped candy molds.<br>Spoon butter intohearts, smooth tops.<br>Freeze until very firm, at least 15 minutes.<br>Turn out hearts onto baking sheet.<br>Arrange in plastic container separated with waxed paper.<br>Cover and refrigerate or freeze until ready to use.<br>For Chocolate Walnut Butter: In a small dry skillet over low heat cook andstir 1/4 cup walnuts until golden, 5-7 minutes.<br>Cool.<br>Stir into chocolate butter.","url":"https://recipe.bluelayer.org/recipe/23187/chocolate-butter"},{"id":"23170","title":"Buttercream Frosting Recipe","ingredients":"butter, without salt<br>sugars, powdered<br>water, bottled, generic","directions":"Combine all ingredients in a large mixing bowl with a little warm tap water to begin.<br>Slowly add in more warm tap water till spreading consistency is reached.<br>Beat till creamy.<br>CHOCOLATE: Add in 3 or possibly 4 envelopes of premelted chocolate or possibly 3-4 ounce of melted unsweetened chocolate before adding too much warm water to frosting.<br>Frosts two 8 or possibly 9 inch layers or possibly a 13x9 inch cake with leftover to spare.<br>NOTES : Leftover frosting sandwiched between 2 graham crackers is a family favorite cookie.","url":"https://recipe.bluelayer.org/recipe/23170/buttercream-frosting-recipe"},{"id":"23159","title":"Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Whip the cream to soft peaks and add about 1/3 of the melted chocolate.<br>Fold gently with a rubber spatula.<br>Mix the remaining chocolate into the whipped cream.<br>Mix only until combined, as you will deflate the cream if you overmix.<br>Place the mousse in a large pastry bag and pipe into decorative serving cups.","url":"https://recipe.bluelayer.org/recipe/23159/chocolate-mousse"},{"id":"23137","title":"Best Choc Chip Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 degrees C.<br>Beat butter and sugar until creamy, beat in condensed milk.<br>Add flour, stir until combined.<br>Add dark and white choc bits, mix well.<br>Roll heaped teaspoonfuls of mixture into small balls, place on greased trays, press gently with fork.<br>Bake for 15 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/23137/best-choc-chip-cookies"},{"id":"23103","title":"Chocolate Float!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate","directions":"Combine the chocolate syrup with 1 cup milk.<br>Beat with egg beater or electric mixer.<br>Pour into glass and add a small scoop of ice cream of your choice.<br>Makes 1 serving.<br>Enjoy!<br>Try adding 2 tbls.<br>of peanut butter!","url":"https://recipe.bluelayer.org/recipe/23103/chocolate-float"},{"id":"23097","title":"Easy Whipped Chocolate Icing","ingredients":"butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter and sugar until pale and creamy.<br>Add chocolate until well combined.","url":"https://recipe.bluelayer.org/recipe/23097/easy-whipped-chocolate-icing"},{"id":"23083","title":"Somoa Girl Scout Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>candies, caramels<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"First, preheat your oven to 350 degrees F. While the oven is preheating, begin by mixing the butter and sugar together in a large sized bowl.<br>Next, add in the flour, 1/2 teaspoon of salt and baking powder to the mix.<br>Finally, add the vanilla extract and 1 Tablespoon milk and you should have batter that isnt too sticky but forms a ball.<br>Roll the dough out (on top of parchment paper so it doesnt stick to the table).<br>Make sure it is about 1/4 of an inch thick.<br>Now the next step is probably easiest with a round cookie cutter, but since we didnt have one we improvised with a small votive candle holder.<br>Make as many round cookies as you can.<br>The dough is easy to work with, so re-roll the scraps as many times as you need to.<br>After cutting the 1 1/2 inch circles out, make a small hole in the middle of each cookie (you may use a straw, knife, finger, etc.<br>).<br>Place on a cookie sheet and bake in the oven for about 10-12 minutes or until browned.<br>While these are baking, begin getting your ingredients ready for the topping!<br>Unwrap the caramels.<br>Place in a bowl with the remaining milk and salt and microwave for about 3 minutes stirring occasionally (if your microwave is more powerful, use less time).<br>Next, spread the coconut on a baking sheet and toast in the preheated oven for about 20 minutes.<br>Stir it every 3-5 minutes.<br>Hang in there with me...I know there are lots of small steps with this recipe but the end result is worth it!<br>Once the caramel is melted and coconut is toasted, fold the coconut into the caramel mixture and stir well.<br>Using a small spoon, place the mixture on top of the cooled cookies (about 2 tablespoons per cookie).<br>Finally, melt the chocolate in a small bowl in the microwave.<br>Heat for about 30 seconds then stir, and repeat until melted completely.<br>Dip the base of the cookies into the chocolate and place onto parchment paper.<br>Once all cookies have been dipped, place any remaining chocolate into a zip top bag and cut a small hole off of the corner.<br>Pipe the chocolate onto the cookie in a zig-zag pattern.<br>Place in the refrigerator for about 5 minutes to allow the chocolate to harden.<br>And then youre done!<br>All of your hard work has paid off-because you now have more than a dozen Somoa Girl Scout cookies!","url":"https://recipe.bluelayer.org/recipe/23083/somoa-girl-scout-cookies"},{"id":"23070","title":"Coconut Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a mixing bowl, break chocolate into very small pieces.<br>In a small saucepan, combine cream and butter.<br>heat just to boiling, then pour immediately over chocolate pieces.<br>Beat until smoothly blended.<br>Chill for at least 1 to 2 hours until firm.<br>Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.<br>Toast coconut and, while coconut is still hot, roll truffles in it.<br>(Hot coconut will fuse to the chocolate.)<br>Chill on a baking sheet before storing in freezer bags.","url":"https://recipe.bluelayer.org/recipe/23070/coconut-truffles"},{"id":"23060","title":"No Bake Peanut Butter Cocoa Crisps","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a medium pan on low heat, melt chocolate chips and stir in peanut butter and vanilla.<br>Stir till dissolved and remove from heat.<br>Slowing stir in cereal.<br>Pour mixture into a 9 by 9 inch pan coated with cooking spray.<br>When it cools(about 20 minutes), cut into bars.<br>Makes 9 to 12 bars.","url":"https://recipe.bluelayer.org/recipe/23060/no-bake-peanut-butter-cocoa-crisps"},{"id":"23053","title":"Candy Bars (Peanut Butter) Recipe","ingredients":"peanut butter, smooth style, without salt<br>honey<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"IN A LARGE BOWL BEAT TOGETHER THE PEANUT BUTTER AND HONEY Until SMOOTH.<br>STIR IN DRY Lowfat milk.<br>PAT Mix INTO 8 X 8 INCH PAN.<br>DRIZZLE WITH MELTED CHOCOLATE CHIPS.<br>RefrigerateFOR 2 Hrs MINIMUM.<br>CUT INTO 1\" X 4\" BARS","url":"https://recipe.bluelayer.org/recipe/23053/candy-bars-peanut-butter-recipe"},{"id":"23051","title":"Chocolate Crispy Bars ( Rice Krispies )","ingredients":"sugars, granulated<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Bring sugar and syrup to rolling boil.<br>Remove from heat.<br>Add the peanut butter and chocolate chips.<br>Stir until smooth.<br>Add Rice Krispies and mix well.<br>Put into 9x13 pan and cool.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/23051/chocolate-crispy-bars-rice-krispies"},{"id":"23023","title":"Vegan Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the microwave, at 60% power, melt chocolate chips in a glass bowl.<br>Poor silken tofu in food processor, whip until silky smooth.<br>Poor melted chocolate in silken tofu.<br>Whip until well blended.<br>Refrigerate until set (30 minutes).<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/23023/vegan-chocolate-mousse"},{"id":"22991","title":"Cherry Almond Chocolate Clusters","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, toss together the almonds and the cherries.<br>Line a baking sheet with waxed paper.<br>Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently.<br>Make sure the water is not touching the top pan.<br>Remove the double boiler from the heat and stir in the rest of the chocolate.<br>Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment.<br>Replace the simmering water in the bottom pan with warm tap water.<br>Put the pan of melted chocolate on top of the warm water.<br>This will keep the chocolate at the right temperature while you make the clusters.<br>Stir the fruit-nut mixture into the chocolate.<br>Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart.<br>Put them in the refrigerator to set for 15 minutes.<br>Store and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/22991/cherry-almond-chocolate-clusters"},{"id":"22982","title":"Frozen Peanut Butter Pie with Caramel Sauce","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>sugars, brown<br>sugars, granulated<br>syrups, corn, light<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cheese, parmesan, hard<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>cream, fluid, heavy whipping<br>vanilla extract<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"For sauce: Melt butter in heavy medium saucepan over medium heat.<br>Add 1/2 cup whipping cream, both sugars, and corn syrup and bring to boil, stirring frequently.<br>Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.<br>Mix in vanilla extract.<br>Cool.<br>Note: Sauce can be prepared 1 day ahead.<br>Cover and chill.<br>For crust: Spray 9-inch-diameter glass pie dish with nonstick vegetable oil spray.<br>Finely grind chocolate wafer cookies in processor.<br>Transfer cookie crumbs to bowl.<br>Add 5 tablespoons melted butter and stir until moist crumbs form.<br>Press crumb mixture onto bottom and up sides of prepared dish.<br>Place crust in freezer.<br>For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.<br>Beat in peanut butter.<br>Using electric mixer fitted with clean dry beaters, beat whipping cream and vanilla extract in medium bowl to stiff peaks.<br>Fold cream into peanut butter mixture.<br>Mound filling into chilled crust.<br>Smooth top.<br>Freeze overnight.<br>For Glaze: Bring whipping cream to simmer in heavy medium saucepan.<br>Add chopped semisweet chocolate and stir until melted and smooth.<br>Cool to lukewarm.<br>Spoon glaze over filling.<br>Sprinkle with chopped peanuts.<br>Freeze until chocolate sets, about 30 minutes.<br>Note: can be prepared 3 days ahead.<br>Keep frozen.<br>Let pie stand frozen 20 minutes at room temperature.<br>Using warm knife, cut pie into wedges.<br>Place pie on plates.<br>Bring sauce to simmer, thinning with more cream if necessary.<br>Spoon warm sauce around pie and serve.","url":"https://recipe.bluelayer.org/recipe/22982/frozen-peanut-butter-pie-with-caramel-sauce"},{"id":"22977","title":"Acorn Magic Delights","ingredients":"butter, without salt<br>sugars, brown<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Melt the butter or margarine over low heat.<br>In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.<br>Add flour and baking powder and mix well.<br>Shape dough into 1-inch balls.<br>Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.<br>Bake for 10 to 12 minutes at 375 degrees F ( 190 degrees C).<br>Remove from oven and cool on wire racks.<br>In top of a double boiler melt chocolate chips, stirring until smooth.<br>Remove from heat; keep chocolate warm over water in the double boiler.<br>Dip large ends of cooled cookies into melted chocolate, then roll in remaining 3/4 cup chopped pecans.<br>Cool to set chocolate.","url":"https://recipe.bluelayer.org/recipe/22977/acorn-magic-delights"},{"id":"22973","title":"Cocoa Syrup","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>syrups, corn, light","directions":"In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.<br>Whisk until all of the solids have dissolved.<br>Reduce sauce until slightly thickened.<br>Strain and cool to room temperature.<br>Pour into squeeze bottles.<br>Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream.","url":"https://recipe.bluelayer.org/recipe/22973/cocoa-syrup"},{"id":"22964","title":"Halloween White Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>orange juice, raw","directions":"Heat the white chocolate, sweetened condensed milk and peanut butter over a double boiler until melted.<br>Take bowl off the heat and stir in a few drops of orange food coloring until the desired color is reached.<br>Pour into an 8x8 baking pan lined with parchment paper (make sure the paper hangs over two sides of the pan so you can use it as a handle to remove the fudge once set).<br>Let it set in the fridge for a few hours or overnight.<br>Remove fudge from pan.<br>Cut out the pumpkin shapes with a cookie cutter.<br>If you are not cutting them in pumpkin shapes you can cut into small squares.<br>Inspired by the holiday, these pumpkin fudge bites are perfect for any Halloween party.<br>As soon as we came across the mini pumpkin cut out, we new we had to make these.<br>Using white chocolate is perfect for this because it allows you to have a nice vibrant orange pumpkin.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/22964/halloween-white-chocolate-peanut-butter-fudge"},{"id":"22954","title":"Cookie Break Up","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Line a 10x15 inch cookie pan with parchment.<br>Cream butter and sugar until light and fluffy, then beat in salt and vanilla.<br>Reduce mixer speed to low and mix in flour (dough will be crumbly).<br>Fold in chips.<br>Press mixture into your pan and bake until golden, about 20 minutes.<br>Cool in pan about 5 minutes, then transfer to a cooling rack.<br>When completely cool, break into pieces or cut with a serrated knife.","url":"https://recipe.bluelayer.org/recipe/22954/cookie-break-up"},{"id":"22953","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8\" pie plate lightly with butter.<br>Combine chocolate syrup and chocolate chips in a small microwave safe bowl.<br>Microwave on high until hot, about 45 seconds.<br>Stir until smooth.<br>Reserve 1/4 cup of the mixture.<br>Combine remaining chocolate mixture and rice cereal into a medium bowl and mix to coat cereal.<br>Press mixture over bottom and sides of prepared pie plate.<br>Freeze until firm, about 15 minutes.<br>Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.<br>Spread half of the ice cream in the prepared pie plate.<br>Drizzle with half the sour cream mixture.<br>Top with remaining ice cream and drizzle with remaining sour cream mixture.<br>Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/22953/chocolate-chip-ice-cream-pie"},{"id":"22941","title":"Almond Butter Cookies (Sandwiched with Jam)","ingredients":"nuts, almonds<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>water, bottled, generic","directions":"Preheat oven to 375F (190C).<br>Combine ground almonds and sugar.<br>Blend in butter.<br>Add dry ingredients.<br>Add water and blend well.<br>Shape into a flattened ball.<br>Wrap in parchment and chill at least 1/2 hour.<br>Roll out onto lightly floured board until approximately 1/4 inch thick.<br>Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.<br>Bake until golden brown.<br>Cool.<br>Sandwich with strained or seedless jam (raspberry is great!)<br>or chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/22941/almond-butter-cookies-sandwiched-with-jam"},{"id":"22935","title":"Bagels","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>honey<br>salt, table<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough.<br>It might be possible that you need to add a little flour or water.<br>Let the dough rise for one hour at a warm place.<br>On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces.<br>Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter.<br>Put the bagels onto a baking tray and let rise for 30 minutes.<br>In a largar pan (like one you use for cooking pasta) bring water to boil.<br>Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds.<br>Turn the bagels and let simmer for 30 seconds on the down side.<br>Take them out and put them on a plate to drain leftover water.<br>Put seeds on top, like sesame, poppy, sunflower, etc.<br>Bake on baking tray at 220C for 20 minutes.<br>Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes.<br>Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar.","url":"https://recipe.bluelayer.org/recipe/22935/bagels"},{"id":"22928","title":"Rum Chocolate (Cold)","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Use a measuring cup to measure the cream, chocolate, crushed ice and dark rum, pour into a mixer in that order, and blend.<br>You can add some vanilla ice cream if you like.<br>Pour a little cream into a round bottomed glass.<br>Drizzle chocolate syrup around the inside of the glass.<br>When the mixture has become smooth and sherbet-like, stop the blender and pour into the glass.","url":"https://recipe.bluelayer.org/recipe/22928/rum-chocolate-cold"},{"id":"22917","title":"Quick & Easy Apricot and Nut Truffles","ingredients":"milk, canned, condensed, sweetened<br>butter, without salt<br>nuts, hazelnuts or filberts<br>nuts, almonds<br>dates, deglet noor<br>apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color.<br>Remove from heat.<br>Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly.<br>Once the mixture cools, shape it into small equal size balls.<br>Chill the balls in the freezer.<br>Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper.<br>Refrigerate the truffles until firm.<br>Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.<br>Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/22917/quick-easy-apricot-and-nut-truffles"},{"id":"22901","title":"Chocolate Chip Muffins Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Beat together in bowl:","url":"https://recipe.bluelayer.org/recipe/22901/chocolate-chip-muffins-recipe"},{"id":"22899","title":"Quick, Easy, Delicious Spritz Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>wheat flour, white, cake, enriched<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preparation: Sift the ingredients from together.<br>Put a star decorating tip into a pastry bag.Line baking sheet with parchment paper.<br>In a bowl, add the ingredients and after blending them together with a rubber spatula, mix using an electric hand mixer.<br>I mix for about 4 to 5 minutes.<br>Preheat oven to 180C (350F).<br>Add the ingredients into the bowl and mix with the spatula in a cutting action.<br>When it becomes crumbly.<br>Add milk and mix by rubbing against the bowl.<br>When the crumbliness disappears and the dough becomes smooth, it's done.<br>Put the dough into the prepared pastry bag and pipe into shapes you like.<br>If you'd like to shape them like a rose, pipe the dough outward from the middle.<br>Bake for about 20 minutes once the oven is done preheating.<br>Note I was able to pipe the dough with ease, but if the dough seems firm and thus hard to pipe, please try massaging it a little with your hand.<br>Voila!!<br>Crispy butter cookies (&amp; chocolate cookies), ready to be served Also perfect for Valentine's Day and/or White Day.<br>When you're making chocolate cookies , please adjust the quantity of the ingredients as follows: cake flour (60 g), cocoa powder (10 g), powdered sugar (50 g).<br>The rest is the same.","url":"https://recipe.bluelayer.org/recipe/22899/quick-easy-delicious-spritz-cookies"},{"id":"22898","title":"Healthy Cookie Dough Bites","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>beverages, protein powder whey based<br>dates, deglet noor<br>beverages, almond milk, unsweetened, shelf stable<br>syrups, sugar free<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine cashew butter, oat flour, protein powder, dates, almond milk, and syrup in a food processor.<br>Pulse until it comes together to form a soft dough.<br>Add more almond milk if needed.<br>Using a rubber spatula, mix in the dark chocolate chips.<br>Place the dough in the freezer for 1 hour before rolling into balls.<br>Roll into 1-inch balls and store in freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/22898/healthy-cookie-dough-bites"},{"id":"22874","title":"Fatal Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>water, bottled, generic","directions":"Slowly melt butter and chocolate in a heavy 2 quart saucepan.<br>Then add the rest of the ingredients and mix.<br>Bring to a medium boil, stirring constantly so as not to burn any part of the fudge.<br>Check the temperature and continue to stir until the fudge reaches 235 degrees (soft ball stage).<br>Once you reach 235 turn off the heat and take the pot off the stove.<br>Begin to vigorously stir the fudge as it cools.<br>As it gets harder to stir it will look lighter and make a cracking sound: this indicates its time to pour.<br>Pour into a buttered 9x9 pan and allow to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/22874/fatal-fudge"},{"id":"22858","title":"Gloria's Chocolate Syrup Sauce","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>cocoa, dry powder, unsweetened","directions":"Mix dry ingredients together, and transfer to a saucepan.<br>Whisk in the milk.<br>Bring to a boil, stirring constantly until thickened.","url":"https://recipe.bluelayer.org/recipe/22858/glorias-chocolate-syrup-sauce"},{"id":"22856","title":"Apple With Peanut Butter And Cranberries","ingredients":"apples, raw, with skin<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>peanut butter, smooth style, without salt","directions":"Use a apple corer to decore the apple<br>Mix well the dried cranberries , chocolate, peanut butter with honey<br>Fill the peanut butter mixture and fill it into the decored apple<br>Serve as it is or slice up and enjoy","url":"https://recipe.bluelayer.org/recipe/22856/apple-with-peanut-butter-and-cranberries"},{"id":"22830","title":"Emergency Sweeeeeet Chocolate Fix","ingredients":"milk, canned, condensed, sweetened<br>cocoa, dry powder, unsweetened","directions":"Mix the two ingredients well until you can't tell one apart from the other; proceed to step 2.<br>Grab the nearest spoon, dig in shamelessly, and make those slurpy sounds while licking the spoon; repeat step 1 with the rest of the condensed milk and cocoa powder in your pantry.","url":"https://recipe.bluelayer.org/recipe/22830/emergency-sweeeeeet-chocolate-fix"},{"id":"22796","title":"Nutella - Chocolate-Hazelnut Spread (Caramel Base)","ingredients":"sugars, granulated<br>water, bottled, generic<br>nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"Preparation: Line a baking sheet with foil.<br>Preheat oven to 350 degrees F.<br>Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan.<br>Do not stir again during the cooking.<br>Cover and bring sugar and water to a simmer over medium heat.<br>Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water.<br>Cover and cook for 2 minutes, or until the sugar is completely dissolved.<br>Uncover and cook until the syrup turns a pale amber.<br>Test by spooning a drop or two of the syrup onto a white saucer.<br>Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.<br>Pour the caramel immediately onto the lined baking sheet.<br>Tilt sheet to spread caramel as thinly as possible.<br>Let harden completely, about 15 minutes.<br>Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan.<br>Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes.<br>Stir the nuts halfway through baking to ensure an even color.<br>To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel.<br>Rub until most of the skins have come off, but dont worry if some remain.<br>Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor.<br>Try to get the caramel as fine as possible at this stage (it wont get finer once you add the nuts).<br>Add the nuts and process until they have liquefied, about 5 minutes.<br>Scrape down the sides of the bowl occasionally.<br>Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter.<br>Add the cocoa, vanilla and salt and process until smooth.<br>Transfer the spread to an airtight container, and store in the refrigerator for1-2 months.<br>For best results, stir the chocolate-hazelnut spread before using.","url":"https://recipe.bluelayer.org/recipe/22796/nutella-chocolate-hazelnut-spread-caramel-base"},{"id":"22793","title":"Basic Cream Egg Recipe","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>sugars, powdered","directions":"Blend all ingredients.<br>Mold and shape Large eggs.<br>Let dry in refrigerator or possibly other cold place 2 days.<br>Then coat with chocolate.","url":"https://recipe.bluelayer.org/recipe/22793/basic-cream-egg-recipe"},{"id":"22791","title":"Coconut Chocolate Squares","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.<br>Mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula.<br>Chill, uncovered 5 minutes.<br>Melt chocolate gently in microwave on low until completely melted and smooth.<br>Spread evenly over coconut layer and chill until firm, 7-10 minutes.<br>Lift confection onto cutting board using overhang and halve it with a sharp knife.<br>Sandwich the halves together, coconut sides in, to form and 8X4-inch rectangle, then discard waxed paper.<br>Cut into 16-20 pieces.<br>Chill until serving time.","url":"https://recipe.bluelayer.org/recipe/22791/coconut-chocolate-squares"},{"id":"22783","title":"AMIES Chocolate HALLOWEEN Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>water, bottled, generic<br>oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>vinegar, red wine","directions":"Sift dry ingredients together and set aside.<br>In a separate bowl, mix the oil, water and vinegar together.<br>Add alternately with the dry ingredients to creamed mixture.<br>Blend well after each addition.<br>Pour into lined 20cm square cake tin with greaseproof paper.<br>Bake at 170AsC for 30-35 minutes or until well risen and done.<br>Cool.<br>Frost with desired icing and decorate with halloween decors, if desired.<br>Or just dust with icing sugar.<br>Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/22783/amies-chocolate-halloween-cake"},{"id":"22782","title":"Chocolate Florentines","ingredients":"nuts, almonds<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>salt, table","directions":"Preheat the oven to 350F.<br>Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.<br>Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes.<br>Transfer to a clean work surface.<br>While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.<br>Let cool completely, then place in a bowl.<br>Add cocoa, and whisk to combine; set aside.<br>In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.<br>Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.<br>Add reserved almond-cocoa mixture, and stir to combine.<br>Transfer mixture to a medium bowl to cool slightly.<br>Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.<br>Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes.<br>Have a rolling pin ready.<br>As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin.<br>Let stand until set.<br>Repeat with the remaining batter.<br>For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.<br>Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/22782/chocolate-florentines"},{"id":"22768","title":"Trail Mix","ingredients":"nuts, almonds<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour everything into a large container, cover and shake!<br>Store in an air tight container.<br>Place in the fridge/freezer to retain the properties of the essential fatty acids.","url":"https://recipe.bluelayer.org/recipe/22768/trail-mix"},{"id":"22764","title":"Southern Living Butter Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cream, sour, cultured<br>butter, without salt","directions":"Pre-heat oven to 350.<br>Stir all ingredients together in a large bowl until just blended (if you're going to add chocolate chips or fruit this would be the time).<br>Spoon into lightly greased muffin tin.<br>Bake 25 minutes or until golden brown and a toothpick comes out clean.<br>Let cool in pan a few minutes before turning out to complete cooling.","url":"https://recipe.bluelayer.org/recipe/22764/southern-living-butter-muffins"},{"id":"22763","title":"Quick Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, canned, condensed, sweetened<br>sugars, powdered<br>peanut butter, smooth style, without salt","directions":"Line an 8-inch-square baking pan with wax paper.<br>Melt the chocolate in a double boiler and when it is half melted, add the butter and continue to melt.<br>When the chocolate is completely melted, remove it from the heat and let it cool slightly.<br>Whisk in the condensed milk slowly.<br>Gradually beat in the sugar; it all goes in eventually.<br>Beat in the peanut butter.<br>Spread the mixture in the pan and chill until firm, preferable overnight.<br>Cut it into 25 pieces.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/22763/quick-chocolate-peanut-butter-fudge"},{"id":"22762","title":"Caramel 'n Chocolate Pecan Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350F.<br>Combine all crust ingredients except pecans in bowl.<br>Beat at medium speed until mixture resembles fine crumbs.<br>Press onto bottom of ungreased 13x9-inch baking pan.<br>Place pecans evenly over unbaked crust.<br>Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan.<br>Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil.<br>Boil 1 minute, stirring constantly.<br>Pour evenly over pecans and crust.<br>Bake 18-22 minutes or until entire caramel layer is bubbly.<br>(Do not overbake.)<br>Remove from oven.<br>Immediately sprinkle with chips; allow to melt slightly.<br>Swirl chips leaving some whole for a marbled effect.","url":"https://recipe.bluelayer.org/recipe/22762/caramel-n-chocolate-pecan-bars"},{"id":"22755","title":"Ganache","ingredients":"cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a saucepan, bring cream just to a simmer.<br>Place chocolate in a bowl and pour warm cream on top of it.<br>Wait 5 minutes for chocolate to soften, then whisk together until completely combined.","url":"https://recipe.bluelayer.org/recipe/22755/ganache"},{"id":"22751","title":"Hot Fudge Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract","directions":"In a medium-sized pot combine cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate.<br>Bring to a low boil over medium-high heat.<br>Reduce heat to low and simmer for 5 minutes, stirring occasionally.<br>Remove from heat.<br>Add remaining chocolate, butter, and vanilla extract.<br>Gently stir until smooth.<br>Let the sauce cool slightly before using.<br>Store any leftovers in the refrigerator.<br>Heat leftover sauce gently in the microwave for 30 seconds to 1 minute before using.<br>Makes 2 cups.<br>Original recipe by Brown Eyed Baker.","url":"https://recipe.bluelayer.org/recipe/22751/hot-fudge-chocolate-sauce"},{"id":"22728","title":"Indoor Smores","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>vanilla extract","directions":"Grease a 9x13 pan.<br>Pour cereal into a large bowl.<br>In a medium, heavy-duty saucepan, heat 5 cups marshmallows, butter, corn syrup, and chocolate chips.<br>(I normally use the whole bag of chocolate chips.<br>Why not?<br>A little more chocolate never hurt anyone!)<br>Just keep stirrin until everythings smooth and mixed together.<br>Then remove from heat and stir in the vanilla extract.<br>Pour the marshmallow-chocolate mixture over the cereal and combine until well-coated.<br>Stir in the remaining marshmallows, then press the mixture into your pan.<br>Refrigerate for an hour or until the mixture is firm.<br>Then cut into bars, and enjoy!<br>You can also spoon out clusters onto a cookie sheet for little smore bundles!","url":"https://recipe.bluelayer.org/recipe/22728/indoor-smores"},{"id":"22721","title":"Homemade Butterfingers","ingredients":"peanut butter, smooth style, without salt<br>corn, sweet, white, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, measure out smooth peanut butter.<br>Note: Ive used 2 cups as it calls for in other recipes, and it becomes quite greasy.<br>In a large microwave safe bowl, nuke the candy corn for 1 minute.<br>Stir, and microwave again 20 seconds at a time, stirring until candies are completely melted.<br>They will be very hot, be careful.<br>Whisk the peanut butter and candy corn until evenly combined.<br>The candies will cool rapidly and the mixture will appear kind of grainy.<br>Dont worry, this will help achieve the crunchy texture.<br>Pour mixture into a foil-lined 9x9 inch baking dish.<br>Place in the fridge to cool completely, about 30 minutes.<br>Remove from the dish and cut bars into 1x2-inch rectangles.<br>In a double boiler, heat chocolate melts until smooth and melted.<br>Stir frequently to avoid scorching the chocolate.<br>One by one, dip the Butterfingers into chocolate, and tap off excess chocolate.<br>Lay out on foil to finish cooling.<br>Repeat until all bars are coated.<br>Drizzle bars with additional chocolate if desired.<br>Serve with a tall glass of milk, and devour!","url":"https://recipe.bluelayer.org/recipe/22721/homemade-butterfingers"},{"id":"22716","title":"Chocolate Peanut Butter Quinoa Balls","ingredients":"peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>vanilla extract<br>salt, table<br>quinoa, uncooked<br>mini semi-sweet chocolate baking chips,","directions":"Line a half baking sheet or plate with parchment paper; set aside.<br>In a bowl, add peanut butter, maple syrup vanilla extract and salt.<br>Mix until thoroughly combined.<br>Stir in quinoa and mix until well combined.<br>Fold in chocolate chips.<br>Take a heaping tablespoon size of dough and roll into a ball.<br>Place onto prepared parchment paper.<br>Do the same until no dough remains.<br>Place in the refrigerator or freezer to chill for about 30 minutes.<br>Store in an airtight container in the freezer or refrigerator.","url":"https://recipe.bluelayer.org/recipe/22716/chocolate-peanut-butter-quinoa-balls"},{"id":"22704","title":"Popcorn Cake","ingredients":"baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive<br>snacks, popcorn, air-popped (unsalted)<br>candies, marshmallows<br>oil, olive, salad or cooking<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Note: use specialty M&amp;Ms to make it festive for your occasion, like red and green for Christmas, or your favorite teams colors for a Superbowl party.<br>Pop popcorn and allow to cool.<br>You may want to shake out the popcorn into a bowl to get all the unpopped seeds out.<br>In a very large bowl, place M&amp;Ms, peanuts and popcorn in that order, with M&amp;Ms on the bottom, peanuts on top of the M&amp;Ms, and popcorn on top of that.<br>In a saucepan over medium heat, begin melting margarine and add oil and stir.<br>Add in marshmallows and begin stirring while allowing the marshmallows to melt.<br>Stir constantly with a heat-proof spatula/spoonula.<br>Allow to boil until approximately 230 degrees F. The mixture will be translucent when coating the thermometer or against the bottom of the pan when you tilt it to the side.<br>You can do all of the above in the microwave.<br>Just be very careful about the marshmallows expanding and spilling over your bowl.<br>Once the marshmallow mixture is finished cooking, pour it over the popcorn.<br>With two wooden spoons, mix the hot marshmallow mixture into the popcorn and gradually incorporate the peanuts and M&amp;Ms at the bottom of the bowl as the mixture cools a bit.<br>Mix until all the ingredients are evenly distributed.<br>(Or until at least mostly evenly distributed.)<br>Lightly spray an angel food cake pan (or Bundt) and your hands with cooking spray.<br>Using your hands, press the popcorn mixture down into the pan.<br>This recipe will completely fill an angel food cake pan and fill a Bundt pan with a little left over.<br>Allow the pressed cake to cool in the pan for a while (maybe 30 minutes to an hour) until the cake has set and firmed up.<br>Turn cake out on a platter or cake taker that can be covered.<br>You may have to lightly squeeze the pan to release it or you may use a hair-dryer on the outside of the pan to warm and release it.<br>Continue to allow the cake to sit out and set up in the open air at room temperature for another hour or so.<br>Use a sharp bread knife to slice the cake and eat it with your fingers.<br>And eat some more ... and some more ... you get the idea.","url":"https://recipe.bluelayer.org/recipe/22704/popcorn-cake"},{"id":"22702","title":"Holiday Peanut Butter Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>vanilla extract<br>nuts, walnuts, english","directions":"Line a 9\"x9\" baking pan with aluminum foil; butter lightly and set aside.<br>Combine sugar, butter, evaporated milk and salt in a large heavy saucepan.<br>Cook over medium heat until sugar dissolves, stirring occasionally; bring to a full rolling boil.<br>Reduce heat slightly.<br>Boil, stirring constantly, for 5 minutes.<br>Remove from heat.<br>Add peanut butter, marshmallow creme, peanut butter chips and vanilla; beat until well mixed.<br>Stir in nuts, if using.<br>Spread in prepared pan; chill for 2 to 3 hours, until firm.<br>Lift fudge from pan; peel off foil and cut into squares.<br>Chocolate Variation -- To make a chocolate fudge, use 2 cups semi-sweet chocolate chips instead of the peanut butter chips and the peanut butter.","url":"https://recipe.bluelayer.org/recipe/22702/holiday-peanut-butter-fudge"},{"id":"22701","title":"Chocolate Popcorn Balls","ingredients":"sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>corn, sweet, white, raw","directions":"Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly.<br>Remove from heat.<br>Stir in popcorn.<br>Cook and stir until popcorn is coated, about 2 minutes.<br>Cool to lukewarm.<br>Shape into 3-inch balls.<br>For easy shaping, dip hands in cold water from time-to-time.<br>Place balls on waxed paper; cool.","url":"https://recipe.bluelayer.org/recipe/22701/chocolate-popcorn-balls"},{"id":"22695","title":"Pumpkin Spice White Hot Chocolate","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>pumpkin, raw<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"In a heavy saucepan, combine 2 cups of milk, white chocolate, cocoa powder and sugar.<br>Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined.<br>Whisk in the pumpkin puree, cinnamon and ground pumpkin pie spices.<br>Add the remaining milk, 1 cup at a time, until the desired consistency is reached, (adding more if necessary).<br>Serve topped with low-fat whipped cream and a sprinkling of ground cinnamon, if like.<br>NOTE: just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.","url":"https://recipe.bluelayer.org/recipe/22695/pumpkin-spice-white-hot-chocolate"},{"id":"22686","title":"Carnation Breakfast Bars Copycat Recipe","ingredients":"oil, corn, peanut, and olive<br>oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all dry ingredients then add Karo syrup and mix thoroughly.<br>Line a small pan with wax paper and pack the mixture firmly into pan.<br>Melt milk chocolate and spread over top of mixture and refridgerate until firm.<br>At least one hour.","url":"https://recipe.bluelayer.org/recipe/22686/carnation-breakfast-bars-copycat-recipe"},{"id":"22680","title":"Smarties Cookie","ingredients":"butter, without salt<br>sugars, brown<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>candies, white chocolate","directions":"Preheat oven 180 degrees Celsius, gas 4.<br>Beat butter and sugar in a bowl until light and fluffy.<br>Beat in the syrup.<br>Work in half the flour.<br>Stir in the smarties with the remaining flour.<br>Work the dough together with your fingers.<br>Divide into 14 balls.<br>Place them well apart on a baking sheet; do not flatten.<br>Bake for 12 minutes until pale golden at the edges only.<br>Cool on a wire rack.<br>These will keep for 4 days in a container.","url":"https://recipe.bluelayer.org/recipe/22680/smarties-cookie"},{"id":"22678","title":"Chocolate Caramel Cookie Bark","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat oven to 350F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.<br>COOKIE: Beat butter, sugars, vanilla and water until smooth.<br>Add remainin 3 ingredients and beat until mixture is combined.<br>Spread dough to cover prepared baking sheet.<br>Bake in preheated oven for 15 minutes.<br>TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil.<br>Stir to combine.<br>Spread mixture over partially baked cookie dough.<br>Return to oven and bake an additional 8 minutes until caramel is bubbling.<br>Remove from oven.<br>Immediately sprinkle chocolate chips over hot caramel.<br>Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.<br>Cool in refrigerator until chocolate is set.<br>Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.","url":"https://recipe.bluelayer.org/recipe/22678/chocolate-caramel-cookie-bark"},{"id":"18823","title":"Rocky Road Fudge","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, semisweet chocolate<br>nuts, almonds<br>candies, marshmallows","directions":"Combine butter, evaporated milk, sugar, and salt in a medium saucepan.<br>Bring to a hard boil for 5 to 7 minutes, stirring constantly.<br>Remove from heat.<br>Stir in the chocolate until melted and smooth.<br>Fold in the almonds and marshmallows.<br>Pour into an 8 by 8-inch square baking pan.<br>Chill until firm, about 2 to 4 hours.<br>Cut into 12 squares.","url":"https://recipe.bluelayer.org/recipe/18823/rocky-road-fudge"},{"id":"22634","title":"5 Ingredient Peanut Butter Granola Bars","ingredients":"oats<br>seeds, chia seeds, dried<br>oil, corn, peanut, and olive<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350F.<br>In a large bowl, combine oats, chia seeds and peanuts.<br>Add brown rice syrup (or honey) and mix to combine.<br>Add melted peanut butter and mix until moistened.<br>This works as a perfect, simple granola bar, but you can also throw in any add-ins (chocolate chips, coconut, wheat germ, dried fruit, flaxseed, coconut, additional nuts) at this time.<br>Fold them into the dough.<br>You may need to get in there with your hands and work the granola dough!<br>Press dough in a greased (nonstick spray) 9 x 13 baking dish.<br>Bake for 25 minutes.<br>These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm.<br>If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.","url":"https://recipe.bluelayer.org/recipe/22634/5-ingredient-peanut-butter-granola-bars"},{"id":"22632","title":"Chocolate Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>syrups, corn, light<br>salt, table","directions":"Put the chopped chocolate in a heatproof medium bowl.<br>In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling.<br>Immediately pour the mixture over the chocolate.<br>Let stand for 5 minutes, then whisk until smooth.<br>Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes.<br>For a frosting firm enough to spread, let stand for 1 hour.","url":"https://recipe.bluelayer.org/recipe/22632/chocolate-frosting"},{"id":"22619","title":"Kentucky Colonels","ingredients":"butter, without salt<br>sugars, granulated<br>alcoholic beverage, distilled, whiskey, 86 proof<br>nuts, pecans<br>candies, semisweet chocolate","directions":"In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed.<br>Add the bourbon, remaining sugar and nuts and mix well.<br>Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.<br>Melt the chocolate in the top of a double boiler and allow to cool to body temperature.<br>Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper.<br>Dip the candy into the chocolate mixture 2 at a time.<br>Using 2 forks, turn the candy, coating completely with chocolate.<br>Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper.<br>Continue with remaining candies.<br>Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl, cover tightly, and store refrigerated until ready to serve.<br>(Can be kept refrigerated for up to 1 week.)","url":"https://recipe.bluelayer.org/recipe/22619/kentucky-colonels"},{"id":"22607","title":"Snow Day Hot Chocolate with Chocolate Whipped Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>cream, fluid, heavy whipping<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Hot Chocolate: Chop the chocolate if using a bar.<br>Set aside.<br>Add milk, sugar and cocoa powder to a medium size pot, and whisk over medium heat until the cocoa powder is well incorporated.<br>Continue stirring over heat until the milk is warm, then add the chopped chocolate.<br>Stir until the chocolate is melted and the mixture is smooth.<br>Stir in a dash of salt.<br>Carefully pour into cups.<br>Top with whipped cream and serve!<br>Ive found it easiest to pour into a small pitcher or large glass measuring cup with a spout and then into glasses.<br>Whipped Cream: Optional, but completely delicious!<br>Beat heavy cream, powdered sugar and 1 teaspoon of cocoa powder with a mixer until stiff peaks form.<br>Spoon generously on top of your hot chocolate<br>Spicy Mexican variation: Add a 1/4 teaspoon cinnamon, plus a dash of cayenne pepper with the salt.<br>Its amazing!","url":"https://recipe.bluelayer.org/recipe/22607/snow-day-hot-chocolate-with-chocolate-whipped-cream"},{"id":"22589","title":"Chocolate Toffee Bites","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Line a 9x13-inch baking sheet with parchment paper.<br>Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.<br>BASE: Mix flour, sugar and butter until mixture resembles coarse crumbs.<br>Mixture will be very dry.<br>Press into prepared pan.<br>Sprinkle pecans over mixture.<br>TOPPING: Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil.<br>Boil one minute.<br>Pour over pecans.<br>Bake in preheated oven 18-20 minutes, until topping is bubblng.<br>Remove from oven and immediately sprinkle with chocolate chips.<br>Let stand 3-5 minutes.<br>Carefully spread to cover.<br>Cool in refrigerator until chocolate sets.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/22589/chocolate-toffee-bites"},{"id":"22579","title":"Rocky Road Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Microwave chocolate chips and peanut butter 3 minutes or until melted stirring after each minute.<br>Fold in marshmallows.<br>Put in greased 9 inch pan or drop by tablespoon on greased baking sheet.<br>Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/22579/rocky-road-candy"},{"id":"22567","title":"Healthier Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>wheat germ, crude<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix together peanut butter and honey in a mixing bowl.<br>Add wheat germ and salt and stir.<br>Add coconut flour 1 heaping tablespoon at a time, adjusting the amount to get a dough that sticks together.<br>Using a small cookie scoop, dish out each ball onto a cookie sheet lined with parchment paper or aluminum foil.<br>Put in freezer for 10 minutes to set.<br>While balls are setting in the freezer, melt chocolate with coconut oil.<br>I use a Crock-Pot Little Dipper to melt mine, which keeps the chocolate from scalding and eliminates the risk of water ruining the chocolate by double boiling.<br>Remove balls from freezer.<br>Dip each one into the chocolate and set on the tray.<br>Freeze for 10 minutes to set.","url":"https://recipe.bluelayer.org/recipe/22567/healthier-peanut-butter-balls"},{"id":"22541","title":"Mini M & M's Cookies in a Jar Mix","ingredients":"leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, soda, and powder.<br>Place in a 1 quart jar.<br>Layer remaining ingredients pressing firmly after each layer.<br>Recipe to attach to jar:.<br>Preheat oven to 375F.<br>Beat 3/4 cups (1 1/2 sticks) softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended.<br>Add cookie mix and blend in to smooth any clumps.<br>Drop tablespoon full onto ungreased pan and bake 9-11 minutes.<br>Cool on pan then remove to rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/22541/mini-m-ms-cookies-in-a-jar-mix"},{"id":"22532","title":"Puppy Chow/ Muddy Buddy","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Measure out the 9 cups of Chex cereal into a large bowl, set aside.<br>In a grocery bag, or large plastic bag, measure out 2 cups of powdered sugar and set aside.<br>In a large saucepan, measure out the butter, peanut butter, and chocolate chips.<br>Melt the chocolate chips, peanut butter, and butter together in the saucepan over low heat.<br>Don't turn the heat on the stove up too high, or you will burn it.<br>It should take a few minutes to completely melt this mixture.<br>Pour this melted chocolate mixture over the 9 cups Chex in the large bowl.<br>Stir it all together, making sure that all the pieces of Chex are covered in the melted chocolate.<br>Pour this chocolate Chex mixture into the plastic bag with powdered sugar in it.<br>Tie the bag and throw the bag around until all the Chex pieces are coated in a layer of powdered sugar.<br>If you want to add more powdered sugar to your preference, you can.<br>I usually add about 1 and half more cups.<br>Open the bag and pour out into a bowl to enjoy!<br>Perfect for parties or to just snack on!","url":"https://recipe.bluelayer.org/recipe/22532/puppy-chow-muddy-buddy"},{"id":"22514","title":"Chocolate Pudding Pops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In medium bowl, whisk together chocolate pudding and milk.<br>Spoon pudding into ice pop molds.<br>Freeze overnight.","url":"https://recipe.bluelayer.org/recipe/22514/chocolate-pudding-pops"},{"id":"22513","title":"Chocolate-Orange Ice Cream Sundaes","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>orange juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized","directions":"Bring whipping cream, corn syrup and grated orange peel to simmer in heavy medium saucepan.<br>Reduce heat to low.<br>Add chocolate and whisk until melted and smooth.<br>Cool mixture to lukewarm.<br>(Sauce can be prepared 2 weeks ahead.<br>Cover and refrigerate.<br>Rewarm over low heat before continuing.)<br>Scoop ice cream into dishes.<br>Spoon sauce over and serve.","url":"https://recipe.bluelayer.org/recipe/22513/chocolate-orange-ice-cream-sundaes"},{"id":"22493","title":"Rocky Road Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"In saucepan, combine choc chips, milk and butter.<br>cook and stir over medium heat untill chips are melted and the mixture is smooth.<br>Remove from heat,stir in peanuts and marshmallows.<br>Spread into a greased 13x9 baking dish.<br>Refrigerate untill firm.","url":"https://recipe.bluelayer.org/recipe/22493/rocky-road-fudge"},{"id":"22491","title":"Chocolate Crispy Cereal (Raw Food)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>dates, deglet noor<br>salt, table","directions":"Place the dry ingredients into the food processor and mix until very fine.<br>Next add the wet ingredients and mix until thoroughly combined.<br>Finally place the cereal on a dehydrator tray at 115 degrees for 12 hours.","url":"https://recipe.bluelayer.org/recipe/22491/chocolate-crispy-cereal-raw-food"},{"id":"22478","title":"Chocolate Cream Filling","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>butter, without salt<br>vanilla extract","directions":"Melt chocolates in a heatproof bowl set over (but not touching) simmering water, stirring occasionally.<br>Add condensed milk, butter, and extract; stir to combine.<br>Continue to stir over simmering water until all ingredients are smooth, 2 minutes.<br>Remove from heat, and set aside to cool slightly.","url":"https://recipe.bluelayer.org/recipe/22478/chocolate-cream-filling"},{"id":"22461","title":"Caramel Rocky Road Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>leavening agents, baking soda<br>salt, table<br>oil, corn, peanut, and olive<br>ice creams, vanilla<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease 9-inch square baking pan.<br>Electrically beat all \"Crumb\" ingredients except nuts.<br>Stir in peanuts.<br>Press 2/3 of the mixture into the baking pan.<br>Bake at 350F for 12-17 minutes or until golden brown.<br>Spread 1/2 cup caramel ice cream topping over baked crumb mixture.<br>Sprinkle 1/2 cup peanuts, 1.5 cup mini marshmallows, and 1/2 cup chocolate pieces over caramel.<br>Cover with the remaining 1/3 of crumb mixture.<br>Return to oven and bake for 20 minutes.<br>Chill bars in refrigerator for 2-3 hours.<br>Cut into squares and keep refrigerated until served.","url":"https://recipe.bluelayer.org/recipe/22461/caramel-rocky-road-bars"},{"id":"22454","title":"Best Vegan Chocolate Chip Cookies!","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>oats<br>salt, table<br>leavening agents, baking soda<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350.<br>Combine all the wet ingredients in a bowl.<br>Add all of the dry ingredients to the wet and mix until just combined (dough will be wet).<br>Roll the dough into balls.<br>Place on greased cookie sheets, and flatten the balls slightly.<br>Bake for 18-20 minutes.","url":"https://recipe.bluelayer.org/recipe/22454/best-vegan-chocolate-chip-cookies"},{"id":"22452","title":"All-Nighter Trail Mix","ingredients":"nuts, cashew nuts, raw<br>nuts, pecans<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>bananas, raw","directions":"Toss all the ingredients in a large bowl.<br>Divide between several zip-top plastic baggies.","url":"https://recipe.bluelayer.org/recipe/22452/all-nighter-trail-mix"},{"id":"22451","title":"The Popcorn Cake","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows","directions":"Line a 10 inch tube pan or other 12 cup pan with aluminum foil.<br>In a very large bowl, combine popcorn, chocolate chips and peanuts and mix well.<br>In a medium saucepan over low heat, melt margarine.<br>Stir in peanut butter.<br>Stir in marshmallows and continue stirring until marshmallows melt and the mixture is smooth.<br>Remove from the heat.<br>Stir marshmallow mixture into popcorn mixture until well coated.<br>Press mixture into prepared pan.<br>Allow to cool completely before removing and cutting into slices to serve.","url":"https://recipe.bluelayer.org/recipe/22451/the-popcorn-cake"},{"id":"22441","title":"Basic Creme Center Recipe","ingredients":"candies, white chocolate<br>butter, without salt<br>cream, whipped, cream topping, pressurized","directions":"Mix first 2 ingred.<br>&amp; let set overnight (or possibly for several hrs) tightly covered.<br>Add in cream &amp; whip with heavy duty mixer or possibly by hand.<br>Divide dough into separate bowls.<br>(I divide into 3).<br>Makes nice batch of each.<br>For eachbowl, add in whatever color/flavor, etc you like.<br>Below are some ideas:<br>Vanilla cremes: add in vanilla****to taste.<br>Chocolate cremes: add in melted dark chocolate to taste.<br>Mint center: add in drops of peppermint oil &amp; pink coloring.<br>Black Walnut center: add in drops black walnut oil &amp; bl walnuts.<br>Peanutbutter cremes: add in smooth or possibly crunchy peanut butter.<br>Pineapple cremes: add in drops pineapple oil, minced candied pineapple &amp; minced pecans.<br>Jelly: add in fruit \"flavored\" jelly into candy mold with matching flavored oil w/creme center.<br>Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or possibly lowfat milk chocolate.<br>Chocolate covered cherries<br>(cream type:) wrap creme center mix around a well-liquid removed marachino cherry...be sure the cherry is SEALED in the dough, chill &amp; dip in choc.<br>*<br>Be sure to dip as soon as removing from fridge.<br>The acid in the cherry causes it to start cordialing (liquifying) quickly.<br>Will liquify some, but some will remain \"creamy\" because of the butter.<br>Coconut cremes: add in maccaroon coconut &amp; drops or possibly coconut oil For any dipped cremes: Form 1\" balls, let crust over &amp; dip in compound coating chocolate.<br>This is also called \"dipping chocolate.\"<br>I prefer the brand \"Merckens.\"<br>It seems to take more abuse/ reheating, or possibly getting too warm, etc.<br>Dolores McCann, Hamilton Ohio","url":"https://recipe.bluelayer.org/recipe/22441/basic-creme-center-recipe"},{"id":"22419","title":"White Chocolate Chip Krispie Squares","ingredients":"butter, without salt<br>vanilla extract<br>candies, marshmallows<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Butter or coat with non-stick cooking spray the inside of an 8 inch by 11 inch or 7 inch by 10 inch glass baking dish.<br>Melt the 3 tablespoons of butter or margarine in a large microwavable bowl; add the marshmallows and microwave an additional 20 to 30 seconds.<br>Stir in vanilla extract and corn syrup; mix in cereal.<br>At this point, the mixture will have cooled a bit, so now add and mix in the white chocolate chips and colored sequins (decorative candy) (if using).<br>Press evenly into prepared pan.<br>Cool completely and refrigerate at least 30 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/22419/white-chocolate-chip-krispie-squares"},{"id":"22409","title":"Peanut Butter Chocolate Pretzel Candy","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>pretzels, soft, unsalted","directions":"Mix the chips and the peanut butter in a microwaveable bowl.<br>Heat for 2 minutes in the microwave.<br>Stir and then add in pretzels and mix completely.<br>Pour onto greased cookie sheet and place in refrigerator for 5-10 minutes.<br>Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22409/peanut-butter-chocolate-pretzel-candy"},{"id":"22400","title":"Chocolate Peanut Butter Protein Bars","ingredients":"oats<br>peanut butter, smooth style, without salt<br>honey<br>beverages, protein powder whey based","directions":"Mix Protein and Oatmeal.<br>Mix Honey and Peanut Buttter until smooth.<br>Combine ingredients.<br>Press into 9x13 pan.<br>Refrigerate until firm enough to cut and wrap individually.","url":"https://recipe.bluelayer.org/recipe/22400/chocolate-peanut-butter-protein-bars"},{"id":"22386","title":"Chocolate Sherbet (Ice Cream Maker Not Necessary)","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tablespoons water to form a smooth paste.<br>Add another 2 tablespoons water; stir until mixture is warm and sugar dissolves.<br>Remove from heat; stir in milk.<br>Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour.<br>Process in an ice cream maker according to manufacturer's directions.<br>Or, pour mixture into a shallow metal pan, or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tablespoons water to smooth mixture if necessary.<br>Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/22386/chocolate-sherbet-ice-cream-maker-not-necessary"},{"id":"22377","title":"Basic Chocolate Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Put the sugar and the chocolate in a food processor and pulse until granulated.<br>Scald the milk and pour it into the food processor.<br>Mix until blended.<br>Let cool, then stir in the heavy cream and vanilla.<br>Chill, then pour into the ice cream maker according to manufacturers directions.<br>Note that cook time for this recipe is the time it takes the machine to freeze the ice cream base.<br>Makes 1.5 quarts.<br>(Recipe adapted from the Cuisinart ice cream maker manual.)","url":"https://recipe.bluelayer.org/recipe/22377/basic-chocolate-ice-cream"},{"id":"22376","title":"Sprinkles!","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Crush M &amp; M's and chocolate chips.<br>Add sugar and sprinkle on desired dessert.","url":"https://recipe.bluelayer.org/recipe/22376/sprinkles"},{"id":"22368","title":"Cry Babies II","ingredients":"butter, without salt<br>sugars, granulated<br>molasses<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Preheat the oven to 375 degrees F (190 degrees C).<br>Lightly grease cookie sheets.<br>In a medium bowl, cream together the butter and sugar until smooth.<br>Stir in the molasses.<br>Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk.<br>Finally, mix in the chocolate chips and raisins.<br>Drop by rounded spoonfuls onto the prepared cookie sheets.<br>Bake for 10 to 15 minutes in the preheated oven.<br>Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/22368/cry-babies-ii"},{"id":"22365","title":"Cherry Bomb","ingredients":"cherries, sweet, raw<br>alcoholic beverage, distilled, vodka, 80 proof<br>alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Using a squeeze bottle, pour chocolate liquor into a martini glass in a circular motion.<br>Pour cherry liquor into the center of the glass and put in the freezer.<br>Mix and shake the vodkas and pour into the frozen glass.<br>Garnish with a maraschino cherry soaked in Godiva liquor.","url":"https://recipe.bluelayer.org/recipe/22365/cherry-bomb"},{"id":"22345","title":"Milkshakes","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>yogurt, greek, plain, nonfat","directions":"For the strawberry shake, through the feed opening of a running blender, pour in milk, followed by the white chocolate chips, and the strawberries (reserving a few slices of the strawberries for garnish, if desired).<br>Blend until smooth, then scoop in the frozen yogurt, a little at a time until it is a smooth, but still frozen consistency.<br>Garnish with reserved slices of strawberry if desired, and serve immediately.<br>For the chocolate shake, through the feed opening of a running blender, pour in milk, followed by the milk chocolate chips (reserving about a half dozen of the chips for garnish, if desired), and the chocolate syrup.<br>Blend until smooth, then scoop in the chocolate frozen yogurt, a little at a time until it is a smooth, but still frozen consistency.<br>Garnish with reserved milk chocolate chips if desired, and serve immediately.<br>For the vanilla shake, through the feed opening of a running blender, pour in milk, followed by the white chocolate chips (reserving about a half dozen of the chips for garnish, if desired), and the vanilla extract.<br>Blend until smooth, then scoop in the vanilla frozen yogurt, a little at a time until it is a smooth, but still frozen consistency.<br>Garnish with reserved white chocolate chips if desired, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/22345/milkshakes"},{"id":"22320","title":"Chocolate Fudge Cups","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>oil, corn, peanut, and olive<br>salt, table","directions":"Line a 12-hole mini muffin pan with foil candy cups.<br>Place bittersweet chocolate chips in a medium bowl.<br>Heat heavy cream in a small heavy-bottomed saucepan over medium-low heat until very hot but not boiling.<br>Remove from heat, pour over the chocolate chips and let sit for 10 minutes.<br>Stir with a whisk until smooth.<br>Divide the chocolate among the candy cups (about 1 tablespoon per cup) and sprinkle with 1/4 cup unsalted roasted peanuts (chopped) and 1 teaspoon flaked sea salt.<br>Refrigerate until set, 45 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/22320/chocolate-fudge-cups"},{"id":"22300","title":"Indoor S'mores","ingredients":"honey<br>margarine, regular, 80% fat, composite, stick, without salt<br>candies, marshmallows<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coat a 9x13 inch dish with cooking spray.<br>Place cereal into a large bowl; set aside.<br>In a medium saucepan over low heat, melt margarine.<br>Add marshmallows and corn syrup and stir until melted and smooth.<br>Stir in chocolate chips until melted.<br>Remove from heat and pour over waiting cereal; stir well to coat.<br>Press into prepared pan.<br>Cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/22300/indoor-smores"},{"id":"22287","title":"Danielle's Chocolate No-Bake Cookies","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>oats","directions":"Combine oats and peanut butter in a large mixing bowl.<br>Set aside.<br>In a sauce pan, combine sugar, cocoa, butter and milk.<br>Stirring constantly, bring mixture to a rolling boil.<br>Allow to boil for 1 minute and remove from heat.<br>Pour contents into the large mixing bowl with oats and peanut butter.<br>Completely mix ingerdients.<br>On a large piece of wax ( or parchment) paper, drop mixture by spoonfuls.<br>Allow 30 min to cool and harden.","url":"https://recipe.bluelayer.org/recipe/22287/danielles-chocolate-no-bake-cookies"},{"id":"22271","title":"Chocolate Honeybee","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Pour honey liqueur in a shot glass and top with Godiva.","url":"https://recipe.bluelayer.org/recipe/22271/chocolate-honeybee"},{"id":"22253","title":"Bittersweet Chocolate Ice Cream or Dessert Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream.<br>Cook, stirring frequently, until chocolate is melted and mixture is smooth.<br>Remove from heat; stir in vanilla.<br>Serve warm.<br>Cover; refrigerate leftover sauce.<br>To reheat: Place sauce in small saucepan.<br>Stir Constantly over low heat until warm.","url":"https://recipe.bluelayer.org/recipe/22253/bittersweet-chocolate-ice-cream-or-dessert-sauce"},{"id":"22235","title":"Pistachio & Cranberry White Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, pistachio nuts, raw<br>cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper and set aside.<br>Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).<br>Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.<br>Add the pistachios and cranberries and stir to combine.<br>Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick youd like your bark, you may not need the entire surface of the pan).<br>Refrigerate for at least 30 minutes, or until set.<br>Using a sharp knife, cut the bark into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/22235/pistachio-cranberry-white-chocolate-bark"},{"id":"22220","title":"No Bake Granola Bars","ingredients":"oats<br>peanut butter, smooth style, without salt<br>seeds, flaxseed<br>honey<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.<br>Refrigerate mixture at least 1 hour.<br>Cut into 12 bars and wrap each individually in plastic wrap for storage.","url":"https://recipe.bluelayer.org/recipe/22220/no-bake-granola-bars"},{"id":"22202","title":"Liqueur Base","ingredients":"cream, whipped, cream topping, pressurized<br>milk, canned, condensed, sweetened","directions":"Whisk cream and milk together until well blened.<br>Divide into 2 equal parts of 1 2/3 cups (400ml) each.<br>Use 1 part to make each recipe below or make a double recipe of your favorite.<br>Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream.<br>Use rye whiskey for a Canadian version.<br>Miniature bottles of coconut rum are available in most liquor stores.<br>Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract.<br>Pour into a clean bottle with a tight fitting lid.<br>Store in refrigerator for up to 2 months.<br>Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form.<br>Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec.<br>Pour into a clean bottle with a tight fitting lid.<br>Store in refrigerator for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/22202/liqueur-base"},{"id":"22200","title":"Hot Chocolate Popsicles","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"In a saucepan combine cream (substitute), milk, chocolate pieces, cocoa powder and vanilla.<br>Heat over medium flame stirring frequently.<br>Once chocolate has melted, turn heat to low and keep on stirring every once in a while for 5 minutes.<br>Remove from heat and allow to cool to room temperature.<br>Fill into popsicle molds and freeze for at least 4 hours.<br>Enjoy.<br>:).","url":"https://recipe.bluelayer.org/recipe/22200/hot-chocolate-popsicles"},{"id":"22197","title":"Chocolate Butter","ingredients":"cocoa, dry powder, unsweetened<br>sugars, powdered<br>butter, without salt<br>vanilla extract","directions":"In a medium bowl, using a hand-held mixer, beat the butter until creamy.<br>Sift cocoa and icing sugar together, add to butter and mix well.<br>Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth.<br>Put blended mixture into small dish and serve.<br>If not using butter immediately, cover and refrigerate.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/22197/chocolate-butter"},{"id":"22190","title":"Chocolate-Dipped Raspberry Sorbet Bars Recipe","ingredients":"sherbet, orange<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang.<br>(If possible, use a pan that does not have sloping sides.)<br>Drop the sorbet in large dollops into the pan and spread to the edges with a rubber spatula.<br>Cover with the overhanging plastic wrap and press on the surface of the sorbet with the bottom of a measuring cup until its packed into a smooth, even layer.<br>Freeze until solid, at least 3 hours.<br>Meanwhile, line 2 baking sheets with parchment or waxed paper.<br>Tape each corner of the paper down and place the baking sheets in the freezer.<br>When the sorbet is solid, remove the pan and 1 baking sheet from the freezer.<br>Grasping the plastic wrap, pull the sorbet slab out of the pan and place it on a cutting board.<br>Remove and discard the plastic wrap.<br>Slice the slab into 9 even squares.<br>Using a flat spatula, transfer and evenly space the squares on the baking sheet.<br>Freeze until solid, at least 2 hours.<br>Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.<br>Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer.<br>Place 24 ounces of the chocolate in a large, dry, heatproof bowl.<br>Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118 degrees F. (Make sure the chocolate does not come into contact with any water or exceed 120 degrees F. If either happens, start over, as the chocolate is no longer usable.)<br>Remove the bowl from the saucepan.<br>Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80 degrees F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.<br>Return the bowl to the saucepan and stir until the chocolate reaches 88 degrees F; immediately remove from heat.<br>Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87 degrees F and 89 degrees F. (The chocolate must remain in this temperature range or it will not set up properly.)<br>Keep the saucepan over low heat and use it to reheat the chocolate as necessary.<br>To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set.<br>If the chocolate hardens smooth and without streaks, it is properly tempered.<br>(If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118 degrees F, then down to 80 degrees F, then up again to 88 degrees F.)<br>Have a fork and flat spatula ready.<br>Remove the empty baking sheet and the baking sheet with the sorbet squares from the freezer.<br>Working quickly, use the flat spatula to drop 1 sorbet square into the chocolate.<br>Using the fork, flip the square, making sure the edges are covered in chocolate.<br>Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating.<br>Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.<br>Place the coated square on the empty baking sheet.<br>Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching.<br>(If the sorbet squares start to melt, return them to the freezer until firm before continuing.)<br>Freeze the dipped sorbet bars until the chocolate coating has hardened and the sorbet is solid, at least 2 hours.<br>Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/22190/chocolate-dipped-raspberry-sorbet-bars-recipe"},{"id":"22160","title":"Chocolate Coconut Fudge Sauce (Vegan)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>beans, snap, green, raw<br>salt, table<br>sweetener, syrup, agave","directions":"In a saucepan combine all of the ingredients.<br>Heat on low for about 6-8 minutes (do not simmer).<br>Pour into a glass or bowl and allow to cool completely.<br>Once cooled keep in the fridge.<br>Enjoy with whatever you fancy.<br>:).","url":"https://recipe.bluelayer.org/recipe/22160/chocolate-coconut-fudge-sauce-vegan"},{"id":"22149","title":"Rich Chocolate Caramel Fudge","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>syrup, maple, canadian<br>butter, without salt<br>vanilla extract<br>candies, semisweet chocolate<br>nuts, walnuts, english","directions":"Butter a 9x13 cake pan.<br>In a large heavy pan, melt the sugar, cream, syrup and butter.<br>Bring mixture to a boil and boil until it reaches exactly 250 on candy thermometer.<br>Remove from heat and add the chocolate and vanilla extract.<br>Stir until chocolate has melted and add nuts.<br>Pour into pan.<br>Cool in a refrigerator.<br>Store in fridge.","url":"https://recipe.bluelayer.org/recipe/22149/rich-chocolate-caramel-fudge"},{"id":"22146","title":"Mini Pancakes with Raspberry Sorbet and Chocolate Sauce","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sherbet, orange<br>raspberries, raw","directions":"Special equipment: a 1-ounce ice cream or cookie scoop<br>Preheat a griddle or large skillet over medium heat.<br>In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy.<br>Melt the butter on the griddle.<br>For each pancake, add 1 tablespoon of batter to the griddle.<br>Cook until golden brown, about 1 to 1 1/2 minutes on each side.<br>Remove to a plate and allow the pancakes to cool completely.<br>Add the chocolate chips and cream to a small bowl.<br>Set the bowl over a small saucepan of barely simmering water.<br>Stir until the chocolate melts and the mixture is smooth.<br>To serve, put a pancake on a small serving plate.<br>Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet.<br>Drizzle with the chocolate sauce and garnish with raspberries.<br>Repeat with the remaining ingredients.<br>Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.","url":"https://recipe.bluelayer.org/recipe/22146/mini-pancakes-with-raspberry-sorbet-and-chocolate-sauce"},{"id":"22145","title":"Peanut Butter Dip","ingredients":"yogurt, greek, plain, nonfat<br>peanut butter, smooth style, without salt<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the yogurt, peanut butter and cinnamon.<br>Stir in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/22145/peanut-butter-dip"},{"id":"22130","title":"Chocolate Nut Fudge","ingredients":"candies, marshmallows<br>butter, without salt<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>nuts, pecans","directions":"Combine marshmallows, butter and water in saucepan (or melt in microwave on high for 2 mins) and stir over low heat until butter melts.<br>Combine well.<br>Remove from heat and stir in chocolate and vanilla.<br>Beat with wooden spoon until mixture thickens.<br>Spread into foil-lined greased 10 x 20 cm bar tin.<br>Chill for several hours.","url":"https://recipe.bluelayer.org/recipe/22130/chocolate-nut-fudge"},{"id":"22106","title":"Easy Caramel Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Bring the butter to room temperature and cream until it becomes the same consistency as mayonnaise.<br>When it's still hard, please microwave it.<br>Add the soft light brown sugar into Step 1, and mix until the mixture feels smooth.<br>Add the milk, and mix.<br>Please use a hand mixer up to this point.<br>Add the caramel chocolate chips and finely chopped walnuts into Step 2, and mix with a spatula.<br>Combine the dry ingredients, lightly mix, and sift.<br>Add to the Step 3 bowl, and fold them in.<br>Arrange the Step 4 cookie dough using a spoon on a baking sheet lined with parchment paper.<br>The cookies will expand while baking, so please leave enough space between them.<br>Bake in the oven for about 15 minutes at 170C.<br>Please adjust the baking time depending on the oven.","url":"https://recipe.bluelayer.org/recipe/22106/easy-caramel-chocolate-chip-cookies"},{"id":"22072","title":"Baci Di Dama (Orange Almond Cookies)","ingredients":"nuts, almonds<br>sugars, granulated<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"Preheat oven 350 degrees F.<br>Put ground almonds in bowl with sugar, orange peel &amp; all but 1 T of flour.<br>Mix well, then stir in enough milk to give a smooth, firm dough.<br>Roll into small balls, place well apart, on a baking sheet lined with greased wax paper.<br>Sprinkle with the remaining 1 tbsp flour.<br>Bake for 15 minutes or until golden brown.<br>Transfer to a wire rack to cool.<br>When cold, sandwich cookies together in pairs with the melted chocolate.<br>Chill in the fridge for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/22072/baci-di-dama-orange-almond-cookies"},{"id":"22070","title":"Steve's Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put chocolate chips and peanut butter in a large microwaveable bowl.<br>Microwave for about 2 minutes or until melted stirring about half way through.<br>Stir and then add powdered sugar and milk.<br>Mix well.<br>Pour into a foil lined square dish.<br>Chill for 2 hours or more.<br>Turn out upside down onto cutting board.<br>Remove foil, slice into 1 inch square pieces.<br>Store in refrigerator in an airtight container.<br>Can be frozen.","url":"https://recipe.bluelayer.org/recipe/22070/steves-peanut-butter-fudge"},{"id":"22033","title":"Basic Shortbread With Variations","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Line two cookie sheets with parchment paper.<br>In a bowl, combine flour and salt.<br>In a separate bowl, cream butter with an electric mixer until light and fluffy.<br>Add sugar and continue beating until smooth.<br>Stir in vanilla.<br>Add flour and salt to mixture and stir until smooth.<br>Divide dough into two flat disks roughly an inch thick and wrap in plastic.<br>Chill for an hour.<br>Preheat oven to 300F.<br>On a slightly floured surface, roll out dough to desired thickness.<br>Shape with lightly floured cookie cutters.<br>Place on cookie sheets and refrigerate 20 more minutes.<br>Bake for 20 minutes, or until cookies are firm without browning.<br>Cool on a rack.<br>Now for the Variations on the Theme:.<br>White-Chocolate Dipped:.<br>Roll out dough roughly 1/3 of an inch thick.<br>Cut into rounds and place cookies onto prepared baking sheets.<br>Refrigerate and bake as per above instructions.<br>After cooling, melt 6 ounces of white chocolate in a double boiler.<br>Dip cookies into white chocolate and return to rack.<br>Let chocolate set before handling.<br>Cranberry Clementine:.<br>Prepare one batch of basic shortbead dough, omitting vanilla extract.<br>Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough.<br>Roll out dough 1/2 inch thick.<br>Cut into desired shapes.<br>Refrigerate and bake as per above instructions.<br>Pecan Macadamia Bites:.<br>Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough.<br>Scoop out tablespoons of dough and roll into balls.<br>Flatten each ball between your palms into bite-sized disks about an inch across.<br>Place on prepared cookie sheets, refrigerate and bake as per instructions above.<br>After cooking, dust cookies with icing sugar through a fine wire strainer.<br>Sugar Stars:.<br>Roll out dough roughly 1/3 of an inch thick.<br>Cut into stars and place cookies onto prepared baking sheets.<br>Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar.<br>Refrigerate and bake as per above instructions.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/22033/basic-shortbread-with-variations"},{"id":"22032","title":"Homemade Chocolate Milk Mix for the Fridge","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat cream over medium-high heat until slightly boiling.<br>Add chocolate pieces and turn off heat.<br>Whisk slowly until chocolate is melted and mixture is very smooth.<br>Pour into a container and keep in the fridge up to two weeks.<br>Mix with cold or warm milk, depending on how frightful the weather outside is.<br>Notes:<br>Mixture, after refrigerated, will be quite thick.<br>Just stir well in cold milk and youll be fine.<br>It has come to my attention that the quality/brand of chocolate used in this recipe can drastically affect how this mix performs in the fridge.<br>Reports range from silky smooth to hard as a rock.<br>The mix is still deliciousjust expect varying results!","url":"https://recipe.bluelayer.org/recipe/22032/homemade-chocolate-milk-mix-for-the-fridge"},{"id":"22031","title":"Chocolate Caramel Truffle Torte","ingredients":"nuts, pecans<br>sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>butter, without salt<br>cream, fluid, heavy whipping<br>cream, fluid, heavy whipping","directions":"Heat oven to 350F.<br>Stir together all crust ingredients in bowl.<br>Firmly press on bottom and up sides of 10-inch tart pan with removable bottom.<br>Place tart pan onto baking sheet.<br>Bake 15-18 minutes or until lightly browned.<br>Cool completely.<br>Heat 2 cups whipping cream in 2-quart saucepan over medium heat 5-8 minutes or until mixture just comes to a boil.<br>Remove from heat; stir in chocolate 2-3 minutes or until completely melted.<br>Pour into cooled crust.<br>Refrigerate at least 2 hours or until set.<br>Combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan.<br>Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a full boil.<br>Cool 5 minutes; stir in 2/3 cup whipping cream.<br>Beat 1 1/3 cups whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.<br>Garnish torte with whipped cream.<br>Serve with warm caramel sauce.<br>*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.","url":"https://recipe.bluelayer.org/recipe/22031/chocolate-caramel-truffle-torte"},{"id":"22029","title":"Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Have butter and milk at room temperature.<br>Place butter in small bowl of electric mixer and beat until butter is as white as possible.<br>Gradually add about half the sifted icing sugar, beating constantly.<br>Beat in the remaining icing sugar.<br>Mixture should be smooth and easy to spread with a spatula.<br>Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.<br>Variations:.<br>Chocolate: make up the basic recipe and add 2 tablespoons sifted cocoa powder to the icing sugar.<br>Brandy: add two tablespoons of brandy to the mixture for a beautify brandy frosting that teams well with my fruit mince cupcakes.<br>Colored: add a drop of food coloring to frosting until you reach the desired color.","url":"https://recipe.bluelayer.org/recipe/22029/buttercream-frosting"},{"id":"22028","title":"Caramel Chocolate Chip Malted","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, combine milk, ice cream, caramel topping and chocolate malted milk powder; cover and process until blended.<br>Pour into chilled glasses and enjoy!","url":"https://recipe.bluelayer.org/recipe/22028/caramel-chocolate-chip-malted"},{"id":"22018","title":"Chocolate Peanut Butter Protein Shake","ingredients":"beverages, protein powder whey based<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>sugars, granulated","directions":"Place all ingredients into a blender and blend until smooth.<br>Variation: If you'd like to try something a little different, look for other nut butters, such as almond butter or cashew butter.<br>You can find these at most health food stores.","url":"https://recipe.bluelayer.org/recipe/22018/chocolate-peanut-butter-protein-shake"},{"id":"22012","title":"Triple Chocolate Dipped Cherries","ingredients":"cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Wash and dry cherries.<br>Line 2 baking trays with baking paper.<br>Break the milk chocolate into pieces.<br>Place into a heat-proof bowl.<br>Melt over boiling water, making surethe bowl does not touch the water.<br>Once melted, let cool slightly.<br>Pick up one cherry by its stem and dip it into the melted milk chocolate, so that most of the cherry is covered in the milk chocolate but a little bit of the actual cherry is still visible.<br>Lift the cherry up from the milk chocolate and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.<br>Place the cherry on one of the lined baking trays.<br>Repeat until all cherries are covered in milk chocolate.<br>One by one, pick up cherries by their stems and transfer onto other lined baking tray to minimize the chocolate buildup on the bottom of the cherries.<br>Refrigerate cherries at least 15 minutes for the chocolate to harden.<br>Replace the baking paper on the empty baking tray with a clean one.<br>Break white chocolate into pieces and melt in a heat-proof bowl over boiling water, again making sure bowl does not touch the water.<br>Let cool slightly.<br>Take cherries out of the refrigerator.<br>Take a cherry by its stem and quickly dip it into the melted white chocolate, so that a little bit of the milk chocolate remains visible.<br>Dont let the cherry stay long dipped in the melted white chocolate, as the milk chocolate layer will start to melt.<br>Lift the cherry up from the white chocolate quickly and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.<br>If it looks like some milk chocolate has started to melt and to drip into the melted white chocolate bowl, you can also gently shake the cherries on top of a paper towel.<br>Place the cherry on the freshly lined baking tray.<br>Repeat until all the cherries are covered in white chocolate.<br>Replace the baking paper on the empty baking tray with a clean one.<br>One by one, pick up cherries by their stems and transfer them onto the freshly lined baking tray.<br>Place tray with cherries into the refrigerator for at least 15 minutes to allow chocolate to harden.<br>Replace the baking paper on the empty baking tray with a clean one.<br>Break dark chocolate into pieces and melt in a heat-proof bowl over boiling water, again making sure bowl does not touch the water.<br>Let cool slightly.<br>Take cherries out of the refrigerator.<br>Take a cherry by its stem and quickly dip it into the melted dark chocolate, so that a little bit of the white chocolate remains visible.<br>Lift the cherry up from the dark chocolate quickly and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.<br>Place the cherry on the lined baking tray.<br>Repeat until all the cherries are covered in dark chocolate.<br>Replace the baking paper on the empty baking tray with a clean one.<br>One by one, pick up the cherries by their stems and transfer onto the freshly lined baking tray.<br>Place tray in the refrigerator at least 15 minutes for the dark chocolate layer to harden.<br>Keep chilled until ready to serve.","url":"https://recipe.bluelayer.org/recipe/22012/triple-chocolate-dipped-cherries"},{"id":"21989","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>honey","directions":"Mix together flour, cinnamon, baking powder, soda, and salt.<br>Separately, mix the margarine and honey and then pour into the dry ingredients.<br>Mix well and drop onto a greased baking sheet.<br>Roll out to the corners with a rolling pin.<br>Bake for 10 minutes at 400 degrees.<br>Cut quickly when they come out of the oven.<br>Variation: drizzle chocolate sauce on top before baking.<br>Or sprinkle granola on top.<br>They are great with milk while slightly warm.","url":"https://recipe.bluelayer.org/recipe/21989/homemade-graham-crackers"},{"id":"21984","title":"Choco-Butter Sweets","ingredients":"sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"Preheat oven to 350F (180C).<br>In medium bowl, mix butter, powdered sugar and vanilla thoroughly.<br>In another bowl, combine flour and salt.<br>Add flour mixture to butter mixture and mix well.<br>Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.<br>Press thumb gently into center.<br>Bake in preheated oven 12 to 15 minutes or until done.<br>Remove from oven and cool completely.<br>While cookies cool, prepare filling and chocolate drizzle.<br>Fill indentations of cooled cookies with filling, then pipe on the chocolate drizzle.<br>For the fillings:<br>In bowl, combine all ingredients and mix well.<br>For the chocolate drizzle:<br>Combine ingredients in the top of a double boiler.<br>Cook over low heat until melted, stirring until smooth.","url":"https://recipe.bluelayer.org/recipe/21984/choco-butter-sweets"},{"id":"21979","title":"Ultra-Thin Chocolate Chunk Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>butter, without salt<br>oats<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 325F Position racks in the upper and lower thirds of the oven.<br>Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.<br>In a large bowl, whisk together the melted butter, oats, white and brown sugars, corn syrup, milk, and salt.<br>Mix in the flour mixture.<br>If the batter is warm from the butter, let it cool before adding the chocolate.<br>Stir in the chocolate chunks.<br>If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge.<br>The rest makes for an especially crisp and extra-flavorful cookie!<br>Divide the dough into 15 equal pieces.<br>Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter.<br>Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches.<br>Flatten each piece of dough until it is about 3 1/2 inches in diameter.<br>Slide two of the sheets onto baking sheets.<br>Bake for 20 to 25 minutes, until the cookies are thin and very brown.<br>If they are too pale, they will not be crisp.<br>Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.<br>Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.<br>Repeat with the third batch - you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately.<br>Cool the cookies completely before stacking or storing.<br>May be kept in an airtight container for at least 3 days.","url":"https://recipe.bluelayer.org/recipe/21979/ultra-thin-chocolate-chunk-cookies"},{"id":"21964","title":"Chocolate Cookie Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"To Make Crumbs:<br>By hand: Place cookies or crackers in a large heavy plastic bag.<br>Close partially, leaving a small space for air to escape.<br>Roll with a rolling pin until finely and evenly crushed.<br>In a food processor: Pulse until crumbs form, being careful not to grind the cookies too fine (they should not look powdery).<br>To Shape the Crust:<br>Coat the pie plate well with softened, not melted, butter (keeps the pie from sticking to the pie plate, making serving easier).<br>Pat the crumbs firmly and evenly over the bottom and up the sides of the pie plate.<br>For a perfect shape, place another pie plate (same size) in the crust and press down gently.<br>To Finish the Edge:<br>Press the crumbs firmly to make a standup rim about 1/2-inch high.<br>Shape the edge by pressing the riot of crumbs from the inside of the edge with the thumb and fingertips of the other hand from the outside-pinching, pressing, and fluting as you go.<br>To set the crust, freeze for 15 minutes before baking.<br>Bake at 350F for 7 to 10 min.","url":"https://recipe.bluelayer.org/recipe/21964/chocolate-cookie-crumb-crust"},{"id":"21947","title":"Oregon Rain Gorp","ingredients":"cranberries, dried, sweetened<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients together.<br>Eat on the trail.","url":"https://recipe.bluelayer.org/recipe/21947/oregon-rain-gorp"},{"id":"21941","title":"Hazelnut Toffee","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts","directions":"Line a 13-in.<br>x 9-in.<br>x 2-in.<br>pan with foil; coat the foil with nonstick cooking spray and set aside.<br>Butter the sides of a large heavy saucepan with 2 teaspoons butter.<br>Cube remaining butter; place in pan.<br>Add the sugar, water and corn syrup.<br>Cook and stir until mixture turns golden brown and a candy thermometer reads 300 (hard crack stage).<br>Remove from the heat; stir in hazelnuts.<br>Pour into prepared pan without scraping; spread evenly.<br>Let stand at room temperature until cool, about 1 hour.<br>In a microwave-safe bowl, melt the chocolate chips.<br>Let stand for 1 hour.<br>Break into bite-sized pieces.<br>Store in the refrigerator.<br>Yield: 1-3/4 pounds.<br>Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.<br>Adjust your recipe temperature up or down based on your test.","url":"https://recipe.bluelayer.org/recipe/21941/hazelnut-toffee"},{"id":"21937","title":"Apricot Almond Spirals","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, brown<br>jams and preserves, apricot","directions":"Line 2 rimless baking sheets with parchment paper or grease; set aside.<br>In a large bowl, beat the cream cheese with the butter until fluffy, then beat in the sugar.<br>Stir in the flour in 2 additions to make a soft dough.<br>Form the dough into a rectangle and cut into quarters.<br>Wrap each and refrigerate until firm, about 30 minutes.<br>To make the filling, combine the almonds, white chocolate and granulated and brown sugars in a small bowl and set aside.<br>On a lightly floured surface, roll out each quarter of the dough into a 12\" x 8\" rectangle.<br>Spread each with 2 tablespoons of jam and sprinkle with one-quarter of the nut mixture.<br>Starting at the long side, tightly roll up into a log.<br>Wrap and refrigerate until firm, about 1 hour.<br>Cut each log in 1/2\" thick slices.<br>Arrange, 1/2\" apart, on the prepared pans.<br>Bake in the centre of a 350 degree F oven until golden, about 20 minutes.<br>Transfer to racks and let cool.","url":"https://recipe.bluelayer.org/recipe/21937/apricot-almond-spirals"},{"id":"21932","title":"Chocolate-Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>milk, canned, condensed, sweetened<br>vanilla extract<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>cream, fluid, heavy whipping<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>milk, canned, condensed, sweetened<br>vanilla extract<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Make Crust.<br>In a food processor, blend chocolate wafers and butter.<br>Press into a 10-inch glass pie plate.<br>Refrigerate at least 45 minutes.<br>Make Chocolate Filling.<br>In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth.<br>Transfer mixture to a bowl, stir in vanilla extract and let cool.<br>Beat in heavy cream with an electric mixer until blended.<br>Refrigerate 1 hour.<br>Make Peanut Butter Filling.<br>In a medium saucepan over low heat, melt milk and peanut butter, mixing well.<br>Let cool.<br>Whip cream and sugar with an electric mixer until almost stiff.<br>Refrigerate 1/2 cup of the whipped cream.<br>Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust.<br>Refrigerate until set.<br>Beat chocolate filling with an electric mixer on high speed until almost stiff.<br>Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight.<br>Serve with remaining whipped cream.","url":"https://recipe.bluelayer.org/recipe/21932/chocolate-peanut-butter-pie"},{"id":"21930","title":"Super Simple 3-Minute Double Chocolate Cake","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all of the ingredients in a small silicon pot (I use \"tukuru\" silicon containers) and mix together.<br>You can use a mini-whisk or a spoon.<br>Microwave without a lid at 500 W for 2 minutes 30 seconds, and it's complete.<br>If making more than one, microwave one at a time.","url":"https://recipe.bluelayer.org/recipe/21930/super-simple-3-minute-double-chocolate-cake"},{"id":"21919","title":"Healthy No-Bake Peanut Chocolate Pretzel Granola Bars","ingredients":"water, bottled, generic<br>pretzels, soft, unsalted<br>honey<br>butter, salted<br>vanilla extract<br>leavening agents, yeast, baker's, active dry<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Drain the soaked dates.<br>Chop the soft dates until they become a rough paste.<br>Combine all the ingredients in a mixing bowl.<br>Press mixture into a parchment lined 8x8 or 9x9 baking dish.<br>Place in the refrigerator or freezer to set for 30 minutes.<br>Cut into slices.<br>Store leftovers in an airtight container in the fridge.<br>Note: Nutritional yeast is a healthy supplement that has a nice nutty flavor and tastes fantastic in these bars!","url":"https://recipe.bluelayer.org/recipe/21919/healthy-no-bake-peanut-chocolate-pretzel-granola-bars"},{"id":"21916","title":"Chocolate Peanut Butter Sauce/Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>water, bottled, generic","directions":"Combine all ingredients in a non-stick pot.<br>Cook on low, stirring constantly until blended and melted.<br>Slowly stir in small amounts of water until desired consistency.<br>Serve warm on ice cream!<br>***To reheat, add a little water, heat and stir well.<br>***.","url":"https://recipe.bluelayer.org/recipe/21916/chocolate-peanut-butter-sauce-topping"},{"id":"21910","title":"Blizzard Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spray a 13\"x9\" baking pan with Pam.<br>Combine cereal, pretzels, peanuts and caramels in large bowl.<br>Microwave white chocolate chips for l minute.<br>Microwave an additional 10-12 seconds stirring until smooth.<br>Pour over cereal mixture.<br>Stir to coat evenly.<br>Spread mixture into baking pan and let stand 20-30 minutes.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/21910/blizzard-mix"},{"id":"21906","title":"Chocolate Hurricane Cocktail","ingredients":"lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>orange juice, raw","directions":"Pour all ingredients into a cocktail shaker half-filled with ice cubes.<br>Shake well, strain into a cocktail glass, and serve.","url":"https://recipe.bluelayer.org/recipe/21906/chocolate-hurricane-cocktail"},{"id":"21886","title":"Shortbread with Chocolate Toffee Bits","ingredients":"butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>cornstarch","directions":"Preheat the oven to 300 degrees F.<br>Cream the butter and 4 tablespoons of sugar in a blender or using a hand mixer until creamy and light.<br>Add the chocolate toffee pieces to the creamy mixture.<br>Blend for about a minute so the chocolate toffee pieces are well incorporated.<br>Sift the flour and cornstarch into the butter mixture.<br>Blend well until combined.<br>The mixture will resemble breadcrumbs.<br>Line a 9x9 inch baking pan with parchment paper.<br>Pour the shortcrust pastry into the pan and press the shortcake until flat and firm.<br>Cut the pastry into squares before baking, since cutting after its baked will result in a pan full of large crumbs.<br>Baked shortbread is brittle when cut if there are no score marks.<br>Place in the oven and bake for 1 hour.<br>Remove and allow to cool for about 10 minutes.<br>Sprinkle remaining 1 tablespoon of fine bakers (castor) sugar lightly over the top of the pastry.<br>Allow to cool completely before separating the squares.<br>To separate the squares, place the point of a sharp knife along a scoremark and push the knife down.<br>The shortbread square will easily separate.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21886/shortbread-with-chocolate-toffee-bits"},{"id":"21885","title":"Dark Chocolate Cranberry Granola","ingredients":"oats<br>wheat germ, crude<br>seeds, flaxseed<br>spices, cinnamon, ground<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>honey<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 F. 2.<br>Combine oats, wheat germ, flax seeds, cinnamon, almonds, coconut, pepitas and cranberries in a large bowl.<br>In a separate bowl combine coconut oil or vegetable oil, maple syrup, honey and water.<br>(Note: I used coconut oil and added all the wet ingredients together in a sauce pan on low heat to melt the oil.)<br>Add the honey mixture into the dry ingredients and stir until all the oats are evenly coated.<br>Transfer wet granola evenly onto two large cookie sheets that youve lined with parchment paper.<br>Cook for 1 hour, stirring every 15 minutes.<br>Remove from oven and allow granola to completely cool before serving.<br>Dont worry if the granola doesnt seem completely crunchy after coming out of the oven.<br>It will crisp up once completely cooled.<br>When completely cooled, mix in chocolate.","url":"https://recipe.bluelayer.org/recipe/21885/dark-chocolate-cranberry-granola"},{"id":"21861","title":"Raw Vegan Nutella","ingredients":"nuts, hazelnuts or filberts<br>vanilla extract<br>chocolate, dark, 70-85% cacao solids<br>syrup, maple, canadian<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, almond milk, unsweetened, shelf stable","directions":"In a food processor, blend nuts until they begin to form a paste.<br>Add coconut oil, and continue blending until it starts getting smooth.<br>Add remaining ingredients and blend until creamy and spreadable.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21861/raw-vegan-nutella"},{"id":"21850","title":"Chocolate Carmelita Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>water, bottled, generic<br>leavening agents, baking soda<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Preheat oven to 350; grease 13X9 baking pan.<br>Combine quick oats, the 1 1/2 cups flour, brown sugar, melted butter, water and baking soda; mixing well; reserve 1 cup of this mixture.<br>Press the remaining mixture into the greased baking pan and bake in the preheated oven for 10-12 minutes; cool 10 minutes.<br>Top with the walnuts and the chocolate chips; then combine the caramel ice cream topping and the 1/4 cup of flour until smooth.<br>Drizzle this over the contents of the baking pan, to within 1/4 inch of the edge; then sprinkle with the reserved oats mixture.<br>Return to preheated oven and bake for 18-22 minutes; then cool completely.<br>Cut into 32 bars before serving.<br>TIP: if you get unnerved at feeding your young children chopped nuts, then this recipe is NOT for you.","url":"https://recipe.bluelayer.org/recipe/21850/chocolate-carmelita-bars"},{"id":"21826","title":"Chocolate Covered Strawberries","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Put the semisweet and white chocolates into 2 separate heatproof medium bowls.<br>Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat.<br>Turn off the heat; set the bowls of chocolate over the water to melt.<br>Stir until smooth.<br>(Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)<br>Once the chocolates are melted and smooth, remove from the heat.<br>Line a sheet pan with parchment or waxed paper.<br>Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.<br>Set strawberries on the parchment paper.<br>Repeat with the rest of the strawberries.<br>Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.<br>Set the strawberries aside until the chocolate sets, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21826/chocolate-covered-strawberries"},{"id":"21801","title":"Chocolate Cream Cheese Spread","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>cheese, parmesan, hard<br>orange juice, raw","directions":"Melt cream and chocolate.<br>Cool to lukewarm.<br>Beat cream cheese until smooth.<br>Beat in chocolate mixture until light and fluffy (2 minutes.)<br>Stir in orange zest.<br>Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/21801/chocolate-cream-cheese-spread"},{"id":"21781","title":"Chocolate Gravy","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt","directions":"Sift dry ingredients in a bowl.<br>Slowly bring milk to just below a boil.<br>(Do not boil!)<br>Whisk in dry ingredients.<br>Whisk constantly until gravy thickens.<br>Remove from heat and add vanilla extract and unsalted butter.","url":"https://recipe.bluelayer.org/recipe/21781/chocolate-gravy"},{"id":"21777","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,","directions":"Soak the cake crumbs in the chocolate powder and water, put one side.<br>In a separate bowl melt the broken chocolate pieces over a pan of hot water.<br>Remove from the heat and beat in the icing sugar until smooth and fold in the chopped raisins and cake crumb mixture.<br>Knead together lightly until smooth.<br>Break off walnut sized pieces and brush with the warmed apricot jam.<br>Roll each piece in the chocolate vermicelli put on a plate and place in the fridge for about 20 minutes.<br>When firm put into small sweet cases.","url":"https://recipe.bluelayer.org/recipe/21777/chocolate-truffles"},{"id":"21764","title":"Vegan Chocolate Milk","ingredients":"nuts, almonds<br>vanilla extract<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>salt, table<br>water, bottled, generic<br>water, bottled, generic","directions":"In a bowl add your almonds, vanilla, honey (or maple syrup), cocoa powder, sea salt, and boiling hot water.<br>Mix together and cover tightly with a lid or plastic wrap.<br>Allow it to sit on the counter for 4 hours.<br>Next, add your bowl of soaked almonds and flavored water to a high-powered blender or food processor.<br>Puree on high until frothy, white, and creamy, about 2-3 minutes.<br>Pour the entire mixture into a large bowl and add the remaining cool filtered water (add more than the listed amount, depending on how sweet you want your chocolate milk to be).<br>I suggest starting with the listed amount of water, finishing the recipe, and then tasting.<br>If its too sweet for your liking, simply add another cup or so of filtered water at the end.<br>Whisk and stir together, making sure to really break up the almond puree that was created while blending.<br>Let it sit for 5-10 minutes.<br>While that is resting, get out another large bowl and add a fine mesh sieve.<br>This will catch most of your almonds.<br>For a smoother milk, you can line your sieve with cheesecloth.<br>If you need some pictures to help you understand better, click on the related blog link.<br>Slowly pour or spoon your almond mixture through the sieve (and cheesecloth, if using) into your large bowl.<br>When all the liquid has been added, press your almond meal with a spatula against the sieve, to get out even more liquid.<br>I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds.<br>Youll be surprised how much more liquid is in those babies!<br>When you feel youve adequately pressed, get out a clean/dry tea towel and dump your almond solids into it.<br>Remove the cheesecloth (and discard) if you used one and wrap up the towel like a package.<br>Over your bowl of milk, squeeze, squeeze, squeeze and twist your towel!<br>Yep, even more liquid will come out!<br>I had my husband do this part because hes way stronger than I am!<br>Note: Do not discard those almond solids!<br>Place them into an airtight container and store in the fridge or freezer to use later.<br>How do you use them?<br>Add to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!<br>Sweeten as desired.<br>You can also use it in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!<br>Finally, carefully pour your milk into a pitcher and store in the fridge for up to one week!<br>Make sure you shake before using each time.<br>Yum!<br>Makes 6-7 cups.","url":"https://recipe.bluelayer.org/recipe/21764/vegan-chocolate-milk"},{"id":"21748","title":"Chocolate Biscuit Roulade","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>alcoholic beverage, distilled, rum, 80 proof<br>butter, without salt<br>martha white foods, martha white's buttermilk biscuit mix, dry","directions":"For the liquid you can either use 1/2 cup of milk and 1/4 cup of wine, just milk for children, or if you want to make it parve, water or water and wine.<br>With the essences you can just use vanilla if you don't want any alcohol for children again.<br>put sugar, cocoa powder, the liquid and the essence in a bowl and mix a bit.<br>Cover and put in the micro and put it on a high enough heat and enough time so that it starts to boil.<br>Mix in butter/margarine throughly.<br>For the biscuits i usually use digestives - i think they are called graham crackers in the u.s but i could be wrong.<br>You can put them in a sealed bag and pound into crumbs or put in a food processor but don't grind them too fine and leave some larger chunks of biscuit.<br>Personally I love to pound - great stress reliever but for achy arms use processor.<br>Mix everything together, the consistency should be semi solid (not complete liquid) , if it's too liquidy crush a few more biscuits in, or if in doubt as you probably won't be able to tell the first time.<br>Get two large pieces of grease proof paper.<br>Put half the mixture in one piece of paper, spreading it in a rectangular shape Make sure you leave a bit of paper to cover the ends and roll up the mixture in paper so it should be squashed cylinder shaped or if your food at rolling maybe it will cylinder shaped.<br>Then cover ends.<br>Repeat with other half mixture.<br>Put roulades in freezer.<br>Freeze for an hour and a half at least.<br>To serve, remove paper by unrolling and cut into slices, if not using all of roulade put back in freezer till ready to eat.","url":"https://recipe.bluelayer.org/recipe/21748/chocolate-biscuit-roulade"},{"id":"21743","title":"Butterscotch Bombshell","ingredients":"syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>chocolate, dark, 70-85% cacao solids<br>orange juice, raw<br>cream, whipped, cream topping, pressurized","directions":"Shake vigorously with ice.<br>Strain into chilled martini glass.<br>Garnish with butterscotch biscuit or similar cookie.<br>Enjoy!<br>:).","url":"https://recipe.bluelayer.org/recipe/21743/butterscotch-bombshell"},{"id":"21740","title":"Jungle Bark (Ginger and Apricot White Chocolate Bark)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>apricots, dried, sulfured, uncooked<br>spices, ginger, ground","directions":"In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally.<br>Stir in apricots and candied ginger.<br>Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.<br>Refrigerate for at least 1 hour or until hardened.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/21740/jungle-bark-ginger-and-apricot-white-chocolate-bark"},{"id":"21728","title":"Dentist's Delights","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>butter, without salt<br>candies, caramels<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat the oven to 350.<br>In a large bowl, beat together 1 cup (250 ML) of the flour (save the rest for step 4) with the oats, brown sugar, baking soda, and the melted butter.<br>Press this mixture into the bottom of the baking pan.<br>Bake for about 10 minutes.<br>(Set a timer so you don't forget)!<br>While the dough is baking, throughly mix the caramel and the remaining 1/4 cup (50 ML) of flour in a medium sized bowl.<br>(Coat your spoon and a plastic spatula with a bit of margarine, because this can be sticky and a little difficult).<br>Remove the pan from the oven--careful, the pan is hot!<br>-- and sprinkle a layer of chocolate chips on top of the dough.<br>Then, add a layer of the chopped pecans.<br>Lastly, drizzle the caramel mixture on top and bake 20-25 minutes, until brown.<br>Allow these cookies to cool in the pan on a wire rack, before cutting them.","url":"https://recipe.bluelayer.org/recipe/21728/dentists-delights"},{"id":"21711","title":"No Bake Chocolate Covered Krispy Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"microwave marshmallows &amp; margarine for 2-3 minutes in large bowl.<br>add peanut butter , mix thoroughly.<br>press into oil sprayed dish.<br>melt chocolate chips, mix well then spread on top.<br>Cover &amp; cool till serving.","url":"https://recipe.bluelayer.org/recipe/21711/no-bake-chocolate-covered-krispy-bars"},{"id":"21662","title":"Easy Bake Oven Muffins","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven and grease pan.<br>Mix muffin mix and water or milk until moistened.<br>Bake according to Easy Bake instructions.<br>(In my oven, 12 minutes!<br>).","url":"https://recipe.bluelayer.org/recipe/21662/easy-bake-oven-muffins"},{"id":"21657","title":"Yogi Trail Mix Bars","ingredients":"honey<br>vanilla extract<br>salt, table<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>oats<br>oat bran, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the honey, vanilla, salt, sugar and peanut butter in a medium sized saucepan and bring to a boil.<br>Reduce heat to simmer and cook for about four minutes, stirring occasionally.<br>In a large bowl, combine all other ingredients except for the chocolate chips.<br>Pour the boiling honey mixture over the oat mixture and toss well.<br>Finally, add the chocolate chips and fold together (being careful not to overmix and melt the chocolate).<br>Press mixture into a greased 9-inch pan and pat down with wet hands.<br>Chill in the fridge for an hour, or until firm, before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/21657/yogi-trail-mix-bars"},{"id":"21652","title":"Chocolate Almond Brittle","ingredients":"sugars, granulated<br>syrups, corn, light<br>salt, table<br>nuts, almonds<br>butter, without salt<br>vanilla extract<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.<br>Mix well.<br>Microwave on high for 4 minutes.<br>Stir in almonds,microwave on high for 4 minutes.<br>Add the butter and vanilla,microwave on high for 1 and 1/2 minutes.<br>Stir in baking soda.<br>AS sson as mixture foams,quickly pour onto a greased metal baking sheet.<br>Cool completely.<br>Break into 2 inch pieces.<br>Melt chocolate in a double boiler or microwave.<br>Dip one side of brittle in chocolate and place on waxed paper to harden.","url":"https://recipe.bluelayer.org/recipe/21652/chocolate-almond-brittle"},{"id":"21624","title":"Almost Chocolate Chip Cookies","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sweetener, herbal extract powder from stevia leaf<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>sweetener, syrup, agave<br>water, bottled, generic<br>vanilla extract<br>nuts, hazelnuts or filberts","directions":"Preheat oven to 350F.<br>Mix the first three ingredients together in a bowl with a fork.<br>Melt 3/4 cup butter for 20 seconds in microwave (do not cover!<br>).<br>In a separate bowl, mix apple sauce, melted butter, agave syrup, rosewater, vanilla extract, hazelnut extract with spoon.<br>Pour liquid mixture into flour mixture and stir slowly with fork until mixture is smooth.<br>If you previously decided to use a small bowl anyway, because your other medium-sized bowl was dirty, and you are far too smart to be outwitted by pancake mix; thank the applesauce for the current absence of flour all over your clothes and counter.<br>Pour chocolate chip cookies and stevia powder into dough, and stir in together.<br>If the mixture looks a bit too thin, add 1 tablespoons at a time of oatmeal until it thickens up a bit.<br>Cover cookie sheet with aluminum foil, and drop dough with a tablespoon onto foil, about 1 1/2 inches apart.<br>To make cookies of proper size, each spoonful should be about 2 tablespoons.<br>Bake each sheet for 10-12 minutes.<br>If you're not sure, bake to 10 minutes, and turn off the heat, but leave the cookies in the oven for five more minutes.","url":"https://recipe.bluelayer.org/recipe/21624/almost-chocolate-chip-cookies"},{"id":"21616","title":"Hazelnut Chocolate Kisses","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>nuts, hazelnuts or filberts","directions":"Place 6 ounces of the chocolate into a 2-quart mixing bowl.<br>In a 1-quart saucepan over medium heat, bring the cream to a boil.<br>Pour the cream into the bowl with the chocolate.<br>Let the mixture stand for 1 minute, then stir together using a rubber spatula, whisk, or immersion blender until smooth and thoroughly mixed.<br>Stir in the ground hazelnuts and blend well.<br>Cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).<br>Melt and temper the remaining 12 ounces chocolate (see pages 2530).<br>Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.<br>Or pour the chocolate into a plastic squeeze bottle.<br>Pipe or squeeze chocolate into each cavity of a 12-space, 1-inch-deep, spiral-topped chocolate mold.<br>Tap the mold on a countertop a few times to eliminate air pockets.<br>Let the chocolate sit in the mold at room temperature for 3 minutes.<br>Turn the mold upside down over a sheet of parchment or waxed paper and let the chocolate run out.<br>This will leave a thin film of chocolate coating each cavity of the mold.<br>With a small flexible-blade spatula, clean off the edges of each cavity of the mold.<br>Place a hazelnut in each cavity.<br>Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the hazelnut truffle cream.<br>Pipe the truffle cream into each cavity, filling it just below the top edge.<br>Fill up the mold cavity with the remaining tempered chocolate.<br>With a small flexible-blade spatula, clean off the edges of each cavity, if necessary.<br>Place the mold in the freezer until the chocolate is set (15 minutes).<br>Remove the mold from the freezer and turn it upside down over a piece of parchment or waxed paper.<br>Hold the mold by opposite corners and gently twist it in opposite directions.<br>The candies should drop out of the mold.<br>If they dont drop out easily, return the mold to the freezer for another 15 minutes and try again.<br>Place the kisses in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the kisses will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The kisses taste best at room temperature.<br>White Chocolate Hazelnut Kisses: For the truffle cream, substitute 8 ounces white chocolate for the 6 ounces bittersweet chocolate and use 1/3 cup heavy whipping cream.<br>For the coating, replace the bittersweet chocolate with white.","url":"https://recipe.bluelayer.org/recipe/21616/hazelnut-chocolate-kisses"},{"id":"21610","title":"Chocolate Syrup","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>salt, table<br>sugars, granulated<br>vanilla extract","directions":"In a small saucepan, combine the chocolate, salt and 2 tablespoons of water and stir over moderate heat until smooth.<br>Add the sugar, vanilla and 1/4 cup plus 1 tablespoon of water and bring to a boil.<br>Cook, stirring, for 3 minutes.<br>Strain and let cool.","url":"https://recipe.bluelayer.org/recipe/21610/chocolate-syrup"},{"id":"21601","title":"Heavenly Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Break the chocolate into squares and place in a microwave-safe dish.<br>Microwave, stopping and stirring every 15 seconds, until chocolate is completely melted.<br>Do not allow it to exceed 160F Chocolate may also be melted in a double boiler if you prefer.<br>Allow the chocolate to cool until no longer warm to the touch.<br>In a bowl, beat the butter with an electric mixer at medium speed and beat in the cooled chocolate until uniform in color.<br>If the mixture is not set, chill in the refrigerator for a few minutes.<br>Allow it to return to room temperature or until frosting consistency.<br>Beat the frosting again in the electric mixer until thick and airy.<br>It should also turn light brown in color.","url":"https://recipe.bluelayer.org/recipe/21601/heavenly-chocolate-buttercream"},{"id":"21596","title":"Chocolate Fudge Frosting","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.<br>Spread frosting on cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/21596/chocolate-fudge-frosting"},{"id":"21593","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, distilled<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Lightly grease one 9x5 inch loaf pan.<br>Sift together the flour, sugar, cocoa, baking soda and salt.<br>Add the oil, vanilla, vinegar and water.<br>Mix together until smooth.<br>Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes.<br>Remove from oven and allow to cool.","url":"https://recipe.bluelayer.org/recipe/21593/vegan-chocolate-cake"},{"id":"21586","title":"Homemade Chocolate Caramel Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, caramels","directions":"Line a muffin tin with 12 liners.<br>Melt half of the chocolate chips and spoon about a teaspoon of chocolate into each liner.<br>Put in the freezer to set for 20 minutes.<br>After 2 minutes, take the chocolate out.<br>Make sure the caramel is very cold and has been refrigerated the entire time.<br>Moving quickly, drop a spoonful of caramel on top of the chocolate.<br>Put back in the freezer for 20-30 minutes.<br>After 30 minutes, melt the remaining chocolate chips.<br>Moving very quickly so the caramel doesnt soften, remove the muffin tray from the fridge and spoon another teaspoon (or more) on top of the caramel, covering it.<br>Bang the pan on the counter to even out the chocolate.<br>Put back in the freezer for 20-30 minutes.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/21586/homemade-chocolate-caramel-cups"},{"id":"21582","title":"Homemade Hot Fudge Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>vanilla extract","directions":"In a medium saucepan, over medium heat, heat milk, chocolate chips, and sugar until boiling, stirring constantly.<br>Remove from heat, and stir in butter and vanilla until blended.<br>Serve warm, or transfer to a storage container to cool completely.<br>Cover and refrigerate.<br>To serve, uncover sauce and reheat in the microwave for 3060 seconds on high, or until warm and pourable.<br>Serve over ice cream, brownies, cheesecake, chocolate sheet cake.<br>Or eat with a spoon right out of the fridge.<br>(Im only kidding.<br>Kind of.)<br>Variation: For a Mayan-style fudge sauce, stir in 1/8 teaspoon ground cinnamon, and a hefty pinch of chipotle chili powder.<br>Seriously good stuff.","url":"https://recipe.bluelayer.org/recipe/21582/homemade-hot-fudge-sauce"},{"id":"21580","title":"Chocolate Cake Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated","directions":"Place chocolate in a saucepan with the boiling water.<br>Heat on stove for a few minutes, stirring constantly.<br>Remove from stove and stir in sugar, until perfectly smooth.","url":"https://recipe.bluelayer.org/recipe/21580/chocolate-cake-icing"},{"id":"21569","title":"Double Chocolate Cookie","ingredients":"wheat flour, white, cake, enriched<br>nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the cake flour, almond flour, and baking powder.<br>Put the white chocolate and milk in a heat-resistant container and microwave (500-600 W) for 40 to 50 seconds.<br>Smoothly knead together the heated white chocolate and milk, then combine with the powder ingredients and mix.<br>While there's still some powder left, mix in the chocolate chips and mix together.<br>Preheat your oven to 170 C. Create balls from the dough of about 2.5 cm diameter, and line them up on a baking pan lined with baking paper.<br>Bake in the 170 C oven for 10 to 13 minutes.<br>Once they're done, place them on a cookie cooler, etc., to cool.<br>You can eat them within 1 hour of starting to make them.","url":"https://recipe.bluelayer.org/recipe/21569/double-chocolate-cookie"},{"id":"21563","title":"Eggless Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.<br>In a medium bowl, stir together the flour, soda and salt.<br>Set aside.<br>In a large bowl, cream together the margarine, sugar and vanilla.<br>Add the flour mixture and beat well to combine.<br>Stir in the oats and chocolate chips.<br>Drop tablespoons of dough onto the cookie sheet about 1-2 inches apart.<br>Flatten slightly with a fork dipped in flour.<br>Bake for 10-12 minutes or until edges are just beginning to brown.<br>Remove from oven then remove cookies to a wire rack to cool completely.<br>Makes 3-4 dozen.","url":"https://recipe.bluelayer.org/recipe/21563/eggless-chocolate-chip-cookies"},{"id":"21559","title":"Easy and Simple Chocolate Milk or Soymilk","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients together in blender.<br>Blend for 5 seconds.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/21559/easy-and-simple-chocolate-milk-or-soymilk"},{"id":"21549","title":"Brazilian Brigadeiro (Microwave)","ingredients":"milk, canned, condensed, sweetened<br>cocoa, dry powder, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"put all the ingredients, but the chocolate sprinkles, in a microwavable bowl<br>Microwave it for 3 minutes in high potency.<br>Mix it<br>Microwave it again for 3 minutes more still in high potency.<br>Mix it well until the cream gets some shine and all the bumps disappear.<br>Put in the fridge to cool off.<br>With 2 spoons make balls and roll it on the granulated chocolate (It is also good if you don't want to roll it, just sprinkle some sugar on top and eat it with a spoon)<br>Enjoy it!","url":"https://recipe.bluelayer.org/recipe/21549/brazilian-brigadeiro-microwave"},{"id":"21548","title":"The Simplest Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt chocolate chips in a double-boiler, or by whatever method you prefer for melting chocolate.<br>To do the double-boiler method without a real double-boiler, simply work with a mixing bowl above simmering water on stovetop.<br>Find a small mixing bowl that balances well over a saucepan, so that the bottom of the bowl sits slightly down into the saucepan.<br>Put some water in the saucepan, making sure it is not full enough to touch the bottom of the bowl.<br>Put the saucepan on stovetop burner and bring the water to a simmer.<br>Put the chocolate chips in the mixing bowl above the saucepan of simmering water.<br>Stir them as they melt, until all lumps are gone.<br>Add peanut butter to the mixing bowl.<br>Stir well so that the peanut butter and chocolate are thoroughly incorporated.<br>Pour into a small pan.<br>Cool and harden several hours or overnight if possible.<br>Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/21548/the-simplest-chocolate-peanut-butter-fudge"},{"id":"21544","title":"Lower-Fat Ganache","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table<br>candies, semisweet chocolate","directions":"Combine 1/2 cup sugar, milk, and 1/4 cup cocoa in a medium saucepan over medium heat; bring to a boil, stirring frequently.<br>Cook 1 minute, stirring constantly.<br>Remove from heat; add 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, and chopped chocolate, stirring until smooth.","url":"https://recipe.bluelayer.org/recipe/21544/lower-fat-ganache"},{"id":"21537","title":"Chocolate Cookie Butter Alien Eggs","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"In the top of a double boiler (with simmering water in the bottom), melt the chocolate a few cubes (ounces) at a time.<br>Make sure to use a plastic fork to move it around as it begins to melt.<br>Remove the double boiler from the heat and place on a cooling rack.<br>Grab your alien egg molds (or any molds youll be using for this) and fill them 3/4 of the way full with the melted chocolate.<br>Pop the molds into the freezer for 10-15 minutes.<br>Remove the molds from the freezer and pop out the individual chocolate pieces.<br>Refill the molds with more melted chocolate and put them in the freezer.<br>While those fresh pieces chill, take the already solidified pieces and spread the Biscoff spread on the flat side.<br>Remove the other set of molds from the freezer after the 10-15 minutes have passed.<br>Press them, flat side in, with the other completed molds and hold for a few seconds.<br>Use a clean fingertip to go around the edges and remove any excess Biscoff.<br>Put the completed chocolate pieces on a plate and back into the freezer for another 5 minutes.<br>Remove from freezer and ta-da, you have alien eggs!","url":"https://recipe.bluelayer.org/recipe/21537/chocolate-cookie-butter-alien-eggs"},{"id":"21533","title":"Chocolate Truffle Tart With Chocolate Nib Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>cream, fluid, heavy whipping","directions":"To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.<br>Add the butter and mix until well moistened.<br>Press into a 10 inch flan pan with a removable bottom.<br>Chill.<br>To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling.<br>Pour the hot cream over the chopped chocolate and let stand about 2 minutes.<br>Whisk until smooth.<br>Pour into prepared shell.<br>Chill at least 2 hours.<br>Serve cold with soft whipped cream.","url":"https://recipe.bluelayer.org/recipe/21533/chocolate-truffle-tart-with-chocolate-nib-crust"},{"id":"21514","title":"Classic Hot Fudge Sundae Sauce","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Chip the chocolate into chip-sized pieces and put into a medium sized heatproof bowl.<br>Bring the cream to a full boil in a small saucepan.<br>Pour immediately over the chocolate and stir until the chocolate is melted and smooth.<br>(You can add a tablespoon of your favorite liqueur to the chocolate if you desire.)<br>Spoon warm mixture over chocolate ice cream.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/21514/classic-hot-fudge-sundae-sauce"},{"id":"21510","title":"1 Minute Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>oil, olive, salad or cooking","directions":"Mix all dry ingredients.<br>Add milk, vanilla extract and oil and until well blended.<br>Spray a 10 to 12 ounce microwave-safe cup with cooking spray.<br>Pour the batter into the cup.<br>Microwave at full power for 1 minute.<br>Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.<br>Microwave?!?!<br>I can see some eyes rolling!<br>Don't worry.<br>As long as you don't overcook, it won't turn rubbery.<br>Since it contains no eggs, you don't have to worry about salmonella with the short cooking time.<br>Also, the cake will puff up so don't fill a very small container.<br>It needs some room to rise.<br>It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good.<br>It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house.<br>Plus, it's super fast to make.<br>This recipe is pretty versatile.<br>-You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.<br>-You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc.<br>-If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement), and candied ginger, various spices, citrus extracts or anything you like.<br>-You can substitute the milk with different liquids.","url":"https://recipe.bluelayer.org/recipe/21510/1-minute-cake"},{"id":"21506","title":"English Scones","ingredients":"wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, olive, salad or cooking<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Start pre-heating the oven to 200C.<br>Sift the flour and the baking powder.<br>If you don't want to do this, just mix them with a fork.<br>Rub and mix the flour and butter together by hand.<br>Add the sugar.<br>If you are adding dried fruits, sesame or chocolate, do so here.<br>Add the milk, mix very quickly and bring the dough together.<br>Roll the dough out to a 2cm thickness and cut out the scones with a cutter.<br>If you don't want to do this, just cut the dough with a knife.<br>Bake them in the pre-heated oven for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/21506/english-scones"},{"id":"21491","title":"Super Simple Homemade Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Heat the milk in a microwave safe cup/mug until hot (start with a minute and go from there).<br>Alternately, heat the milk in a small saucepan over medium-low heat until its hot (take caution that it doesnt boil over).<br>Mix in the sugar, cocoa powder and salt.<br>If there are little lumps of the cocoa that havent fully dissolved, use the back of your spoon against the side of cup to crush them in.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21491/super-simple-homemade-hot-chocolate"},{"id":"21488","title":"Vanilla and Chocolate Pudding Cups","ingredients":"vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>sugars, powdered","directions":"Beat vanilla pudding with 1 cup milk in medium bowl with wire whisk 2 min.<br>Pour into 4 dessert glasses.<br>Refrigerate 15 min.<br>Beat chocolate pudding with remaining milk in medium bowl with wire whisk 2 min.<br>Pour over vanilla pudding layer.<br>Refrigerate 15 min.<br>Top with raspberries and sprinkle with icing sugar.<br>Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/21488/vanilla-and-chocolate-pudding-cups"},{"id":"21469","title":"French Press Brewed Coffee","ingredients":"candies, dark chocolate coated coffee beans<br>water, bottled, generic","directions":"In a burr grinder set to a coarse grind size, grind the coffee beans.<br>Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.<br>Pour some of the hot water into the French press to preheat it.<br>Discard the preheating water.<br>Pour the ground coffee into the French press.<br>Place the French press on a kitchen scale and set the scale to zero.<br>Pour 600 grams of the hot water into the French press, thoroughly saturating the coffee grounds.<br>Let stand for 1 minute.<br>Quickly stir the steeping coffee to break up the cap of grounds floating on top.<br>Cover the French press with its top, without pressing the filter down, and let stand for 3 minutes longer.<br>Very slowly push the filter down until it is fully depressed.<br>Pour the coffee into cups, leaving the dregs in the French press.","url":"https://recipe.bluelayer.org/recipe/21469/french-press-brewed-coffee"},{"id":"21466","title":"Chocolate Coconut Snap Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, brown<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350.<br>Line two large baking sheets with parchment paper and set aside.<br>In a medium bowl, whisk the flour, cocoa powder, baking soda and salt.<br>Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.<br>In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined.<br>Add the dry ingredients, and mix until evenly incorporated.<br>Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop.<br>Arrange the scoops of dough onto baking sheets at least 2 inches apart.<br>Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place.<br>Bake for about 8 minutes, and until the chocolate chunks have lightly melted.<br>Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/21466/chocolate-coconut-snap-cookies"},{"id":"21460","title":"Millionaire's Shortbread","ingredients":"butter, without salt<br>cornstarch<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>sugars, powdered<br>syrup, maple, canadian<br>milk, canned, condensed, sweetened<br>candies, semisweet chocolate","directions":"Preheat oven to 350F.<br>Combine corn starch, icing sugar, salt, and flour.<br>Add softened butter in chunks, working through with fingers until well combined.<br>Spread in a shallow 8\"x8\" pan.<br>Prick with a fork all over and bake for 20 - 30 minutes, until golden brown.<br>Watch carefully to make sure the shortbread doesn't burn!<br>If you are NOT making the millionaire's version, sprinkle the baked shortbread with caster sugar and cut up to cool on a rack.<br>You are now finished - enjoy!<br>If you ARE making the millionaire's version, skip this step and continue below.<br>On low heat, combine butter, caster sugar, golden syrup and condensed milk.<br>Stir until dissolved.<br>Boil mixture 3-4 minutes, stirring constantly.<br>The caramel mixture is ready when a small amount dropped into cold water forms a ball.<br>Spread caramel over shortbread and allow to set.<br>Melt semi sweet chocolate in the microwave or a double boiler and spread over caramel.<br>Allow to set (in the refrigerator, if you like).<br>To help stop the chocolate from cracking when you cut the shortbread, heat the blade of your knife in hot water, then dry off and cut slowly and carefully.<br>Repeat this process before each cut you make.","url":"https://recipe.bluelayer.org/recipe/21460/millionaires-shortbread"},{"id":"21458","title":"Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>water, bottled, generic<br>sugars, brown<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 350.<br>Spray a 13x9x2-inch baking pan with Pam spray.<br>Set aside.<br>In large bowl mix together flour, sugar, cocoa, baking powder and salt.<br>Mix in milk, applesauce and vanilla extract; blend thoroughly.<br>Pour into pan and spread evenly.<br>In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.<br>Pour carefully and slowly over cake batter.<br>The pudding will be runny and the cake will look \"messy\", but this is normal.<br>Bake 35-40 minutes or until done.<br>The cake will be firm to the touch when done.<br>Toothpick test will not work with this cake as there is pudding underneath cake layer!<br>Let cake rest 15 minutes to cool.<br>To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.<br>Can be served warm or cold.<br>If served warm, it's a warm chocolate sauce.<br>If served cold, it's cake with chocolate pudding.<br>Cover and refrigerate leftovers up to 7 days in refrigerator.<br>Or wrap tightly and freeze up to 2 months.","url":"https://recipe.bluelayer.org/recipe/21458/chocolate-pudding-cake"},{"id":"21449","title":"Mean Chef's Classic Shortbread Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>wheat flour, white, all-purpose, unenriched","directions":"Line two baking sheets with parchment.<br>Combine butter, sugar and salt in a stand mixer (use paddle attachment).<br>Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.<br>Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.<br>Don't overmix.<br>Roll dough on a lightly floured surface to a uniform 1/4 inch.<br>Cut dough into bars or squares with a sharp knife or use a cookie cutter.<br>Reroll scraps- refrigerate dough if it becomes sticky.<br>Arrange on baking sheets and refrigerate until chilled- about 20 minutes.<br>Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.<br>Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.<br>Rotate baking sheets every 15 minutes.<br>Cool.<br>Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.<br>Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.<br>Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).<br>Place cookies on parchment line sheetpan to set up- 2 hours.<br>Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.","url":"https://recipe.bluelayer.org/recipe/21449/mean-chefs-classic-shortbread-cookies"},{"id":"21432","title":"Serious Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>sugars, granulated","directions":"In the top of a double boiler over simmering water, melt the chocolate.<br>Stir together the milk, cream, sweetened condensed milk, and sugar in a heavy 2-quart saucepan over low heat.<br>Cook until very hot but not boiling.<br>Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.<br>Pour into mugs and serve.<br>Add 1 1/2 ounces dark rum to each cup of hot chocolate.","url":"https://recipe.bluelayer.org/recipe/21432/serious-hot-chocolate"},{"id":"21426","title":"Flapjacks","ingredients":"sugars, granulated<br>butter, without salt<br>honey<br>syrups, corn, light<br>oats<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream together first 4 ingredients until smooth.<br>Add and incorporate the last 3 ingredients.<br>Spread mixture onto a greased pan about 1/2 inch thick.<br>Bake at 350 degrees until golden brown (15 to 20 minutes).","url":"https://recipe.bluelayer.org/recipe/21426/flapjacks"},{"id":"21418","title":"Sweet Marie-Like Bars","ingredients":"syrups, corn, light<br>butter, without salt<br>sugars, brown<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a pot combine corn syrup, butter, brown sugar, peanut butter and chocolate chips.<br>Stir on medium heat until sugar dissolves and the ingredients melt.<br>Remove from heat and stir in nuts and cereal.<br>Grease a 8x8-inch pan and press mixture into bottom.<br>TOPPING: Melt together ingredients and spread on top.<br>Chill 2 hours.","url":"https://recipe.bluelayer.org/recipe/21418/sweet-marie-like-bars"},{"id":"21401","title":"Gingered Chocolate Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>spices, ginger, ground","directions":"Shred the candied ginger as finely as you can and set aside.<br>Beat all remaining ingredients in medium bowl to soft peaks.<br>Fold in the shredded ginger.<br>Cover and chill up to 4 hours.","url":"https://recipe.bluelayer.org/recipe/21401/gingered-chocolate-whipped-cream"},{"id":"21400","title":"Miniature Chocolate Hazelnut Cakes","ingredients":"rice flour, white, unenriched<br>nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>vanilla extract<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>salt, table<br>spices, cinnamon, ground","directions":"To make the cakes, first preheat the oven to 350 degrees F.<br>In a large bowl, combine the brown rice and hazelnut flours, cocoa powder, brown sugar, baking soda, and salt.<br>In a separate bowl, combine the oil, maple syrup, vanilla, and water.<br>Whisk the wet ingredients into the dry ingredients.<br>Pour into 12 paper-lined 2 3/4-inch cupcake tins or 6 ungreased 5-inch rame-king.<br>For cupcakes, bake for 30 minutes.<br>For larger cakes, bake for 45 minutes, or until the cake bounces back after gently pressing a finger into the top.<br>Let cool while you make the frosting.<br>To make the frosting, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate.<br>When the chocolate is completely melted, transfer it to the bowl of a stand mixer fitted with the paddle attachment.<br>Add the coconut oil, vanilla, salt, and cinnamon, and beat on medium speed to combine.<br>Place the mixing bowl in the refrigerator for 30 minutes to chill the frosting.<br>When cool, scrape down the sides of the bowl and beat again on high speed until light and fluffy, 2 to 3 minutes.<br>Frost cooled cakes and devour!","url":"https://recipe.bluelayer.org/recipe/21400/miniature-chocolate-hazelnut-cakes"},{"id":"21399","title":"Chocolate Zucchini Beanie Brownies","ingredients":"beans, snap, green, raw<br>egg substitute, powder<br>oil, canola<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>sugars, brown<br>mini semi-sweet chocolate baking chips,<br>squash, summer, zucchini, includes skin, raw","directions":"Preheat oven to 350 F. Spray an 8 x 8 brownie pan with cooking spray and set it aside.<br>In a food processor or blender add all the ingredients, except chocolate chips and zucchini.<br>Process until smooth.<br>Fold in the chocolate chips and zucchini<br>Pour batter into prepared pan and bake for 30-35 minutes.<br>Then insert a toothpick into the center.<br>If it comes out clean, brownies are done.<br>If not, cook for another minute or two until it does.<br>Remove pan from oven and set on a rack.<br>Leave brownies in pan to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/21399/chocolate-zucchini-beanie-brownies"},{"id":"21395","title":"O' Henry Bars","ingredients":"oats<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (180 degrees C).<br>Mix the oats, brown sugar, butter or margarine, and white corn syrup.<br>Pat into a 10 x 15 inch pan.<br>Bake for 10 to 15 minutes.<br>Do not over bake.<br>Melt chocolate chips and peanut butter.<br>Spread over baked crust while hot.<br>Cut into bars right away.","url":"https://recipe.bluelayer.org/recipe/21395/o-henry-bars"},{"id":"21386","title":"Peanut Butter Truffles","ingredients":"peanut butter, smooth style, without salt<br>butter, salted<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix peanut butter, butter, and sweet.<br>Blend thoroughly and then refrigerate until it is solid enough to roll into balls.<br>About 2 hours.<br>Roll into balls.<br>I found 2 teaspoons to be about right per ball.<br>Put in the freezer for one hour.<br>Before dipping in chocolate, make sure that the balls are formed without peaks sticking out.<br>In a double boiler (I prefer a pyrex bowl nestled onto a pot of water), melt down the chocolate.<br>DO NOT STIR beyond blending the two chocolates.<br>Over stirring hardens the chocolate and dipping will fail.<br>I used my ruined dipping chocolate to make a bark, so all was not lost.<br>Line a baking sheet with waxed paper.<br>One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper.<br>I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess.<br>I've read suggestions about stabbing with a fork, but that just didn't work for me.<br>These will soften quickly.<br>If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit.<br>I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened.<br>I also put an ice bag on the tray with the truffles to help keep them cool while they were out.<br>Once all the truffles are coated, let them get hard enough to move.<br>Then you can nestle them all together on the same tray and drizzle them with white chocolate.<br>Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.<br>These are not a truffle you want to just roll in a coating because they are way too soft and melt VERY quickly.","url":"https://recipe.bluelayer.org/recipe/21386/peanut-butter-truffles"},{"id":"21377","title":"Chocolate Butter","ingredients":"butter, without salt<br>candies, semisweet chocolate","directions":"Melt chocolate, set aside to cool.<br>Cream butter.<br>beat in cooled chocolate.<br>Pour into 4 small ramekins and chill until firm.<br>You may use butter molds-refrigerate for 20 minutes, then pop out and store in plastic bag.<br>Serve with warm brioche or croissants.<br>Or even better, serve with Chocolate Bread.","url":"https://recipe.bluelayer.org/recipe/21377/chocolate-butter"},{"id":"21374","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, walnuts, english<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the dark chocolate, the semi sweet chocolate and the cream in a heatproof bowl set over a pan of simmering water.<br>When melted and blended, remove from the heat and add chopped walnuts, mixing well.<br>Pour into a bowl and allow to cool until firm.<br>Then take spoonfuls and roll into balls and place on a cookie sheet.<br>Put in the freezer for about half an hour until firm and cold.<br>Melt the milk chocolate and dip the chocolate balls in it to coat.<br>Set on waxed paper and allow to harden.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21374/chocolate-truffles"},{"id":"21368","title":"The Ultimate Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Working over a large bowl, sift 1/2 cup of the sugar with the cocoa, cornstarch and salt.<br>Whisk in 1/2 cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.<br>Put the chocolate in a heatproof bowl.<br>In a medium saucepan, combine the heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and bring just to a simmer over moderately high heat, stirring.<br>Reduce the heat to moderately low and stir in the cocoa paste.<br>Whisking constantly, boil the mixture for 1 minute.<br>Strain the mixture over the chocolate in the bowl.<br>Add the vanilla and stir until the pudding is smooth.<br>Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature.<br>Cover the puddings and refrigerate until set, at least 4 hours.","url":"https://recipe.bluelayer.org/recipe/21368/the-ultimate-chocolate-pudding"},{"id":"21361","title":"Midday Pick-Me-Up Peanut Butter Snack Bites","ingredients":"oats<br>peanut butter, smooth style, without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>spices, cinnamon, ground","directions":"Mix together oats, peanut butter, almonds, chocolate chips, honey and cinnamon in large bowl.<br>Chill until firm, about 30 minutes.<br>Roll by 2 tbsp into balls.","url":"https://recipe.bluelayer.org/recipe/21361/midday-pick-me-up-peanut-butter-snack-bites"},{"id":"21360","title":"White Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Butter and flour two 9 inch round cake pans.<br>In a double boiler melt the white chocolate over hot water.<br>Set aside to cool slightly.<br>In a medium bowl whisk the flour, baking powder, and salt.<br>In a large bowl cream the butter or margarine and white sugar until light and fluffy.<br>Beat in the melted white chocolate and the vanilla.<br>In three additions alternately beat in the flour mixture and the milk into the creamed mixture.<br>Beat only until just smooth.<br>Pour batter into prepared pans.<br>Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until the top is golden.","url":"https://recipe.bluelayer.org/recipe/21360/white-cream-cake"},{"id":"21354","title":"Wagon Wheel Slice","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>jams and preserves, apricot<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Preheat oven to 180 degrees Celsius Grease a 3c deep 16cm x 26cm slice pan.<br>Line base and sides with baking papaer, extending paper 2cm from edge on all sides.<br>Using an elextric mixer, beat 185gm butter and sugar until light and fluffy.<br>Sift flours over butter mixture.<br>Stir until dough comes together.<br>Press mixture into prepared pan.<br>Bake 20 minutes until golden.<br>Spread warm base with jam.<br>Cover with marshmellows, cut side down.<br>Bake for 2 minutes.<br>Remove from oven.<br>Press down on the marshmellows to level the surface.<br>Cool in tin.<br>Combine chocolate and remaining butter in small saucepan over a low heat.<br>Cook, stirring, for 2 - 3 minutes or until melted.<br>Pour over marshmellows.<br>Tap pan to level surface.<br>Refrigerate for 2 hours or until set.<br>Stand at room temperature for 5 minutes before cutting into pieces with a warmed/hot knife.<br>This makes the cutting of the choclate icing easier.","url":"https://recipe.bluelayer.org/recipe/21354/wagon-wheel-slice"},{"id":"21339","title":"Glaze for Russian Cigarettes","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>oil, olive, salad or cooking","directions":"Temper the chocolate with the almond oil as follows: Gently melt the chocolate and stir in the almond oil.<br>Dip the bottom of the pot of chocolate in a bowl of cold water and stir the chocolate until it begins to thicken.<br>Immediately remove from the cold water and dip the bottom of the pot of chocolate in a bowl of hot water.<br>Stir over the hot water just long enough to make the chocolate fluid again, then remove from the hot water.","url":"https://recipe.bluelayer.org/recipe/21339/glaze-for-russian-cigarettes"},{"id":"21331","title":"Mean Old Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a heavy saucepan, combine cream and butter.<br>Cook and stir over medium-low heat until butter is melted.<br>Add the sugars and salt; cook and stir until sugars are dissolved, about 4 minutes.<br>Stir in cocoa and syrup.<br>A wire wisk helps to dissolve the cocoa.<br>Cook and stir until cocoa is dissolved.<br>Add chocolate squares; cook and stir until melted.<br>Reduce heat to low; cook for 3-4 minutes stirring constantly.<br>Remove from heat.<br>Stir in vanilla and rum extract if desired.<br>Cool slightly.<br>Sauce will thicken as it cools.<br>Serve warm over ice cream.<br>Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/21331/mean-old-fudge-sauce"},{"id":"21328","title":"Peanut Butter Squares","ingredients":"sugars, granulated<br>sugars, powdered<br>butter, without salt<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>butter, without salt","directions":"Line a 23 cm square brownie tin with greaseproof paper.<br>Stir together the muscovado sugar, icing sugar, 50 g. unsalted butter and peanut butter until smooth.<br>You will note that some of the muscovado sugar will still remain in small lumps, but that is ok.<br>Press the sandy mixture into the lined brownie tin and make the surface as even as possible.<br>For the topping, melt the chocolates and 1 tablespoon butter together and spread on the base.<br>Put the tin in the fridge to set.<br>When the chocolate has hardened, cut into SMALL squares as it is very rich.","url":"https://recipe.bluelayer.org/recipe/21328/peanut-butter-squares"},{"id":"21327","title":"Frozen Mocha Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt<br>cheese, parmesan, hard<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, liqueur, coffee, 53 proof<br>cream, whipped, cream topping, pressurized","directions":"Combine together cookie crumbs with butter and sugar.<br>Pat evenly on bottom and sides of an 9 inch springform pan.<br>Cream together cream cheese,milk,chocolate syrup and coffee liqueur.<br>Fold in whipped cream.<br>Spread over crust.<br>Freeze at least 6 hours.<br>Garnish with chocolate covered coffe beans.","url":"https://recipe.bluelayer.org/recipe/21327/frozen-mocha-cheesecake"},{"id":"21323","title":"Ghosts in the Graveyard","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>ice creams, vanilla<br>spices, nutmeg, ground","directions":"In a glass, combine vodka and creme de cacao.<br>Place the scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream.<br>Sprinkle with a pinch of nutmeg, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/21323/ghosts-in-the-graveyard"},{"id":"21318","title":"The Cookie Tree","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookie tree: Refer to the tree template and copy its shape onto a piece of foam core.<br>Use a paring knife to cut out tree shape and discard.<br>Place a sheet of parchment paper on your work surface.<br>Lay the foam board on top of the parchment paper.<br>Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate inside the foam template, careful to coat to the edges.<br>Let the chocolate harden slightly, 4 to 5 minutes.<br>The chocolate will be firm enough to cut, but it will not be hard.<br>Lift the template away from the chocolate tree.<br>Move this finished piece to a clean space on your work surface out of the way.<br>Repeat the process 7 more times so you'll have 8 tree outlines.<br>For the support: Roll a piece of parchment paper to make a tube about 1/2-inch in diameter.<br>Tape the paper closed.<br>Fill the tube with tempered white chocolate to six inches.<br>Let the chocolate harden slightly, 4 to 5 minutes.<br>The chocolate will be firm enough to cut, but it will not be hard.<br>Cut 3 pieces of the chocolate tube, each about 2-inches long.<br>These will be used to support the tree when it is glued together.<br>To make the base: Place a sheet of parchment paper on your work surface.<br>Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper.<br>This will be the base for your tree.<br>Let the chocolate harden.<br>You can also paint a piece of cardboard with chocolate to create the base.<br>That will be sturdier and allow you to move it more easily.<br>Use the tempered chocolate to \"glue\" the first tree piece to the base.<br>Join the second tree piece using the small tubes of chocolate for additional support where the tree pieces meet.<br>Continue \"gluing\" the pieces together until all 8 are assembled.<br>Let stand until the chocolate is dry.<br>You can decorate your tree with homemade or store-bought cookies or candy.<br>Use the tempered chocolate to glue the decorations onto the tree.<br>You can string popcorn or cranberries.<br>You can glue mini candy-coated chocolate baking bits onto the tree to represent lights.<br>Use your imagination and have fun!","url":"https://recipe.bluelayer.org/recipe/21318/the-cookie-tree"},{"id":"21317","title":"Florentine Cookies Recipe","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>orange juice, raw<br>sugars, granulated<br>butter, without salt<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat the oven to 350 degrees F and arrange the racks to divide the oven into thirds.<br>Line 2 baking sheets with parchment paper; set aside.<br>Place the almonds, flour, and zest in a medium bowl and toss with a rubber spatula or wooden spoon to combine; set aside.<br>Place the sugar, butter, corn syrup, cream, and salt in a small saucepan over medium heat, stir to combine, and bring to a boil.<br>Remove the pan from the heat, add the almond mixture, and stir to combine.<br>Drop heaping teaspoons of the batter at least 3 inches apart onto the prepared baking sheets, 6 per sheet.<br>Using a rubber spatula, pat the batter out into 2-inch-wide circles, spreading the almonds into an even single layer.<br>Place both sheets in the oven and bake for 5 minutes.<br>Rotate the baking sheets front to back and top to bottom and bake until the florentines are light golden brown around the edges, about 4 to 5 minutes more.<br>Remove from the oven to wire racks and let the cookies cool on the baking sheets for 2 minutes.<br>Carefully remove the florentines from the baking sheets with a thin metal spatula, transfer to the wire racks, and cool completely.<br>Repeat with the remaining batteryou can reuse the baking sheets and parchment while still warm.<br>Reserve the parchment sheets for drizzling the chocolate over the cooled cookies, if using.<br>Place the cooled cookies on the reserved parchment sheets.<br>Melt the chocolate chips in a small saucepan over low heat.<br>(Alternatively, melt the chocolate chips in the microwave in short increments to avoid burning the chocolate.)<br>Dip a fork into the chocolate and drizzle it over the florentines in a zigzag pattern.<br>Let the cookies sit until the chocolate has set, about 30 minutes.<br>Store the florentines in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/21317/florentine-cookies-recipe"},{"id":"21281","title":"White Chocolate Bark","ingredients":"nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan.<br>Turn the parchment paper over so the pencil mark doesn't get into the chocolate.<br>Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes.<br>Set aside to cool and then chop roughly into large pieces.<br>Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds.<br>(Don't trust your microwave timer - time it with your watch.)<br>Stir with a rubber spatula.<br>Put it back in the microwave for another 30 seconds and stir again.<br>Continue to heat and stir every 30 seconds until the chocolate is just melted.<br>Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.<br>(If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)<br>Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle.<br>Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots.<br>Set aside for at least 2 hours until firm, or refrigerate for 20 minutes.<br>Cut the bark in 16 pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/21281/white-chocolate-bark"},{"id":"21271","title":"Ice Cream Muffins","ingredients":"ice creams, chocolate<br>peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400 F.<br>Line a 12-cup muffin tin with paper baking cups.<br>Take ice cream out of freezer until it is soft but not melted.<br>Put in a large mixing bowl.<br>Stir in the remaining ingredients until well-blended.<br>The mixture will be stiff.<br>Fill each muffin cup about two-thirds full with batter.<br>Bake for 18 to 20 minutes.<br>Remove to a wire rack to cool completely.<br>Let cool for about 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21271/ice-cream-muffins"},{"id":"21268","title":"Egg-Free Dairy-Free Nut-Free Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease an 8x8 inch baking pan.<br>In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda.<br>Mix well with a fork, then stir in oil, vinegar, and vanilla extract.<br>When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth.<br>Stir in chocolate chips and pour batter into prepared pan.<br>Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean.<br>Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/21268/egg-free-dairy-free-nut-free-cake"},{"id":"21264","title":"Peanut-Free Chocolate Macaroons","ingredients":"oats<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"Line a work surface with waxed paper.<br>Stir oats, cocoa powder, and coconut together in a large bowl.<br>Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes.<br>Remove from heat and stir vanilla extract into butter mixture.<br>Stir oat mixture into butter mixture until well-combined.<br>Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/21264/peanut-free-chocolate-macaroons"},{"id":"21253","title":"Chocolate-Covered Peanuts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"Put the pieces of chocolate in an absolutely dry heatproof bowl.<br>Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth.<br>In the meantime, stretch a piece of plastic wrap over a dinner plate.<br>Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate.<br>Spread the mixture on the plastic-lined plate and chill.<br>Use a chefs knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.<br>You can substitute Salt-Roasted Peanuts (page 188) or Pralined Peanuts (page 196) for the roasted peanuts in this recipe.<br>Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.","url":"https://recipe.bluelayer.org/recipe/21253/chocolate-covered-peanuts"},{"id":"21250","title":"Chocolate-Caramel Fondue","ingredients":"milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table","directions":"Put condensed milk in stove-proof<br>Slowly whisk in evaporated milk.<br>Add vanilla, chocolate and salt, and<br>Place fondue pot over warmer, and","url":"https://recipe.bluelayer.org/recipe/21250/chocolate-caramel-fondue"},{"id":"21230","title":"Pinkberry","ingredients":"yogurt, greek, plain, nonfat<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>honey<br>lemon juice, raw<br>cream, whipped, cream topping, pressurized","directions":"Whip the whipping cream to a consistency where you can start to see the stroke marks of the whisk and slowly disappear.<br>Add plain yogurt and mix well.<br>Then add the rest of the ingredients.<br>Pour into ready to go ice cream maker (mine requires freezing the bowl overnight).<br>Every 30 minutes, give it a scrape-down to aerate it.<br>They say the more you scrape it, the smoother it becomes.<br>Once it's at an ice cream/frozen yogurt consistency, enjoy it plain or with toppings of your choice.<br>Some popular Pinkberry topping are fresh strawberries, kiwis, mangos, peach slices, pineapple, blueberries, lychees, raspberries, chocolate chips, coconut shavings, captain crunch cereal, fruity pebble cereal, white chocolate chips, etc.<br>Get creative!<br>:D.","url":"https://recipe.bluelayer.org/recipe/21230/pinkberry"},{"id":"21227","title":"Country Chocolate Gravy","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"In a saucepan combine the sugar, flour, salt and cocoa and cook over medium heat.<br>You will be adding the milk before the dry ingredients start to really cook!<br>:) Gradually add the milk.<br>I add 1 Cup at a time stirring.<br>Cook until thick and creamy, stirring constantly.<br>Remove from the heat and THEN then stir in the butter and vanilla.<br>Serve over biscuits.<br>It is sweet!<br>I am not sure on pricise cook time!","url":"https://recipe.bluelayer.org/recipe/21227/country-chocolate-gravy"},{"id":"21218","title":"White Chocolate Mocha Almond Butter","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Place almonds in the bowl of your food processor.<br>Secure the lid and run the food processor until the almonds break down and become a smooth creamy butter.<br>Stop and scrape down the sides of the bowl if necessary.<br>It may take up to 15 minutes or longer for the almonds to break down depending on your food processor.<br>Add the white chocolate chips and via powder.<br>Secure the lid and run the food processor again until the chocolate chips are blended in.<br>You can keep this butter in a sealed jar on the counter and it will stay soft and spreadable.<br>If you store it in the refrigerator youll want to let it soften on the counter for a bit before you want to use it.","url":"https://recipe.bluelayer.org/recipe/21218/white-chocolate-mocha-almond-butter"},{"id":"21216","title":"Nutty Putty","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix first four ingredients together.<br>Add more powdered sugar if mixture is too sticky.<br>With clean hands, children can mold and shape into animals, flowers and other objects while they eat it.<br>Store extra portions in plastic bags in refrigerator or freezer.<br>Dip into melted chocolate pieces for a tasty snack.","url":"https://recipe.bluelayer.org/recipe/21216/nutty-putty"},{"id":"21194","title":"Individual Dark Chocolate Pudding Cakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Make the batter: Preheat oven to 350 degrees, with rack in center.<br>Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.<br>Stir together butter, sugar, and vanilla in another medium bowl.<br>Stir in flour mixture and milk, then the chocolate.<br>Make the topping: Stir sugars in a small bowl, smoothing any lumps.<br>Sift in cocoa powder; stir to combine.<br>Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet.<br>Pour in batter.<br>Sprinkle with topping.<br>Pour 1/4 cup boiling water into each.<br>Bake until set, 25 to 28 minutes.<br>Top with ice cream; serve immediately.","url":"https://recipe.bluelayer.org/recipe/21194/individual-dark-chocolate-pudding-cakes"},{"id":"21182","title":"Bulldog Brittle","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>butter, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>nuts, pecans","directions":"Line a cookie sheet with aluminum foil, 10 1/2 x 15 1/2.<br>Cover with graham crackers (whole honey graham crackers).<br>Chop 1 cup pecans and sprinkle evenly over crackers.<br>In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!<br>).<br>Add 1/2 cup sugar, stirring constantly<br>Boil for exactly 2 minutes.<br>Pour or spoon over crackers and pecan (I find it better to use a big spoon).<br>Bake at 350 for approximately 12 minutes.<br>Cool and break into pieces.<br>1 box of graham crackers is enough to make 2 batches of brittle.<br>You can also try it with Oatmeal Crunch Graham Crackers or Chocolate Graham Crackers.","url":"https://recipe.bluelayer.org/recipe/21182/bulldog-brittle"},{"id":"21180","title":"Double Vanilla Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>vanilla extract<br>vanilla extract","directions":"r&gt;Instructions: Whisk all ingredients together.<br>Yep, that was hard, huh?<br>Okay, so this makes a lot of frozen yogurt.<br>Probably more than your ice cream maker can handle at one time.<br>It was about twice the amount my Cuisinart could handle.<br>So, I poured half of the prepared ingredients mixture into the ice cream maker and reserved the other half in the fridge until the first half was done.<br>I didnt even have to refreeze the bowl, it had enough oomph to freeze it all.<br>Snazzy, eh?<br>I love Cuisinart.<br>So, working quickly, spoon the frozen yogurt into a freezable container and store in the freezer until the next half of yogurt is done.<br>Also, I suppose you could reserve the other half of the unfrozen liquid in the frig until you were ready for it.<br>It took about 25-30 minutes for it to freeze in the ice cream maker.<br>Once all your yogurt is frozen, resist the temptation to eat it all and freeze it for several hours to let it ripen and finish freezing.<br>I just ended up leaving mine overnight.<br>The next day it was utter frozen yogurt perfection.<br>Its rich, its creamy, its tangy .<br>.<br>.<br>like the kind of yummy that makes you question why you ever thought it wasnt as good as ice cream.<br>Feel free to use this as a base for other flavor extracts or additions.<br>I think it would be awesome with a cup of fruit added to emphasize that tanginess like peaches or berries or mangoes or chocolate.","url":"https://recipe.bluelayer.org/recipe/21180/double-vanilla-frozen-yogurt"},{"id":"21170","title":"Perfect Sweet Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>orange juice, raw<br>butter, without salt<br>sugars, granulated","directions":"In a heavy-bottomed saucepan, cook all ingredients over low heat whisking until smooth.<br>Cool 6 minutes and then drizzle or pour the warm over cake.","url":"https://recipe.bluelayer.org/recipe/21170/perfect-sweet-chocolate-glaze"},{"id":"21155","title":"Aztec Hot Chocolate (Mark Bittman)","ingredients":"cream, fluid, heavy whipping<br>spices, pepper, red or cayenne<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground","directions":"For the spiced whipped cream:.<br>Whip heavy cream with 1/2 tsp cayenne pepper and vanilla til soft peaks form; set aside.<br>For the hot chocolate:.<br>Warm the milk til it just begins to bubble and the chocolate is melted (dont let it boil).<br>Pour into mugs.<br>Top with the spiced whipped cream.","url":"https://recipe.bluelayer.org/recipe/21155/aztec-hot-chocolate-mark-bittman"},{"id":"21146","title":"Chocolate Banana Cupcakes","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bananas, raw<br>oil, canola<br>vanilla extract<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>butter, without salt<br>bananas, raw<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract","directions":"Preheat oven to 350 degrees F. Line muffin pan with paper liners.<br>In a small bowl, mash the banana with a fork.<br>Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated.<br>Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can.<br>In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.<br>Make a well in the center of dry ingredients and pour in banana mixture.<br>Stir until just smooth (do not overmix).<br>Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).<br>Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.<br>Transfer to a cooling rack and let cool completely.<br>For frosting, cream butter until smooth and fluffy, 2-3 minutes.<br>Add banana and mix on high speed until few lumps remain.<br>Add cocoa powder and 1 cup powdered sugar and beat until combined.<br>Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency).<br>Mix in vanilla.<br>Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary.<br>Spread or pipe onto cooled cupcakes.<br>Garnish with leftover banana slices if desired.","url":"https://recipe.bluelayer.org/recipe/21146/chocolate-banana-cupcakes"},{"id":"21129","title":"No-Bake Rocky Road Cookies","ingredients":"butter, without salt<br>sugars, brown<br>oats<br>syrups, corn, light<br>mini semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>candies, marshmallows","directions":"Place butter in an 8-inch square, microwave-safe baking dish.<br>Microwave until the butter is melted.<br>Stir in the brown sugar until dissolved.<br>Add the rest of the ingredients one at a time and stir well.<br>If your corn syrup hardens just microwave it until it is liquid again.<br>Press the mixture firmly into the dish or shape them into balls and put them on a plate.<br>Microwave for three to five minutes or until lightly browned.<br>If your microwave does not have a rotating carousel, rotate the dish twice during cooking.<br>Let the cookies cool and then cut them into bars with a sturdy knife unless you chose to make them into balls.","url":"https://recipe.bluelayer.org/recipe/21129/no-bake-rocky-road-cookies"},{"id":"21128","title":"Maple Leaf Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine ingredients in blender; cover and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/21128/maple-leaf-milk-shake"},{"id":"21119","title":"Vegan Chocolate Orange (Jaffa) Cupcakes","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>orange juice, raw<br>orange juice, raw","directions":"Blend cocoa powder and hot water.<br>Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl.<br>Beat for 3 to 4 minutes until pale and creamy.<br>Put half the mixture into a second bowl.<br>Fold the orange juice and rind into one bowl.<br>Fold the cocoa-water into the other bowl.<br>Spoon the two mixtures evenly into lined or greased cupcake tins.<br>Draw a knife through the mixture to create a marble effect.<br>Bake at 350F for 20 or until a toothpick inserted in the center comes out clean.<br>Remove from the oven and leave to cool in the tin for 5 minutes.<br>Cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/21119/vegan-chocolate-orange-jaffa-cupcakes"},{"id":"21117","title":"Spiced Hot Chocolate Mug","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bring milk and cinnamon to boil in small saucepan.<br>Add chocolate; stir with whisk until chocolate is completely melted and milk is slightly frothy.","url":"https://recipe.bluelayer.org/recipe/21117/spiced-hot-chocolate-mug"},{"id":"21108","title":"Crunchy Peanut Bark","ingredients":"candies, white chocolate<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"Melt confectionery coating on low.<br>Stir in remaining ingredients.<br>Drop by heaping teaspoonfuls onto waxed paper or divide between two greased 9-inch square baking pans.","url":"https://recipe.bluelayer.org/recipe/21108/crunchy-peanut-bark"},{"id":"21107","title":"Hg's Death by Chocolate Cupcakes - Ww Points = 2","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>egg substitute, powder<br>mini semi-sweet chocolate baking chips,<br>sweetener, syrup, agave<br>salt, table","directions":"Place chocolate chips and the contents of both cocoa packets in a tall glass.<br>Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved.<br>Place glass in the freezer to chill for 25 minutes.<br>Preheat oven to 350 degrees.<br>Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl.<br>Whip batter with a whisk or fork for 2 minutes.<br>Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups.<br>Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!)<br>into the pan.<br>Place pan in the oven, and bake for 15 minutes.<br>Cupcakes will look shiny when done.","url":"https://recipe.bluelayer.org/recipe/21107/hgs-death-by-chocolate-cupcakes-ww-points-2"},{"id":"21094","title":"Iron Mike's Mocha Syrup - Chocolate Syrup for Espresso Drinks","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Boil water in a teapot or something like that.<br>Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).<br>Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.<br>Add the imitation vanilla; Mix thoroughly.<br>Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--).<br>Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!<br>Makes approximately 32 oz.","url":"https://recipe.bluelayer.org/recipe/21094/iron-mikes-mocha-syrup-chocolate-syrup-for-espresso-drinks"},{"id":"21093","title":"Chocolate, Cranberry, and Walnut Fudge","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>candies, marshmallows<br>nuts, walnuts, english<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.<br>Fold the overhang to form handles.<br>Butter the inside of the foil-lined pan.<br>In a big mixing bowl, combine the butter and next 6 ingredients.<br>In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.<br>Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238 (soft-ball stage).<br>Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.<br>Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).<br>Spread evenly in the prepared pan.<br>Let stand at room temp at least 8 hours or overnight.<br>Lift up on the foil handles to remove fudge from the pan.<br>Cut into squares and lift up from foil.<br>Store in air-tight containers at room temperature.","url":"https://recipe.bluelayer.org/recipe/21093/chocolate-cranberry-and-walnut-fudge"},{"id":"21088","title":"Chocolate Caramel Oatmeal Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>butter, without salt<br>ice creams, vanilla<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Spray 15 by 10 baking dish with nonstick.<br>Combine the oats, 1 and 1/2 cups of the flour, brown sugar and baking soda.<br>Add butter; mix until crumbly.<br>Set aside 1 cup of oatmeal mixture.<br>Press remaining amount of oatmeal mixture into and even layer on bottom of baking dish.<br>Bake for 15 minutes.<br>Combine caramel topping and remaining 1/4 cup flour in a small bowl and whisk until smooth.<br>Drizzle over oatmeal crust; carefully spread to edges.<br>Combine pecans and remaining crumb mixture.<br>Sprinkle over caramel layer.<br>Then evenly sprinkle mixture with mini chocolate chips.<br>Bake 15 to 18 minutes or until golden and bubbly.","url":"https://recipe.bluelayer.org/recipe/21088/chocolate-caramel-oatmeal-bars"},{"id":"21083","title":"Chewy Cherry Almond Bark","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>nuts, almonds<br>cherries, sweet, raw","directions":"In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk.<br>Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted.<br>The chocolate should have a smooth consistency.<br>Add the remaining ingredients and mix well.<br>Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan.<br>Smooth the melted mixture to a desired thickness and smoothness.<br>Let cool in your refrigerator for approximately 30 minutes or until solid.<br>Break into pieces and serve!","url":"https://recipe.bluelayer.org/recipe/21083/chewy-cherry-almond-bark"},{"id":"21063","title":"Chocolate Coffee Bread, Bread Machine","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>honey<br>leavening agents, yeast, baker's, active dry<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.<br>Select Basic Bread cycle; press Start.<br>If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/21063/chocolate-coffee-bread-bread-machine"},{"id":"21032","title":"French Kiss","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Shake all ingredients with ice &amp; strain into a martini glass.<br>Garnish with a Hershey's Kiss or a raspberry.","url":"https://recipe.bluelayer.org/recipe/21032/french-kiss"},{"id":"21025","title":"Chocolate Covered Pecans","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>nuts, pecans","directions":"Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water.<br>Stir occasionally until melted and smooth.<br>Remove from heat.<br>Stir pecan halves into the chocolate until completely coated.<br>Remove a few pecans at a time with a slotted spoon.<br>Separate pecan halves and place onto a waxed paper lined cookie sheet.<br>Refrigerate for 10 minutes to set.","url":"https://recipe.bluelayer.org/recipe/21025/chocolate-covered-pecans"},{"id":"21023","title":"French Chocolate Bark","ingredients":"candies, semisweet chocolate<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, cashew nuts, raw<br>apricots, dried, sulfured, uncooked<br>cranberries, dried, sweetened","directions":"Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.<br>(Or if you wish, microwave for 1 minute, stir, then microwave 30 more seconds.<br>Stir till smooth.<br>).<br>Meanwhile, line a sheet pan with parchment paper.<br>Using a ruler and a pencil, draw a 9 x 10-inch rectangle on the paper.<br>Turn the paper facedown on the baking sheet.<br>Pour the melted chocolate over the paper and spread to form a rectangle, using the outline.<br>Sprinkle the cashews, apricots and cranberries over the chocolate.<br>Press down lightly to set them into the chocolate.Set aside for 2 hours until firm.<br>Cut the bark in 1 x 3-inch pieces and serve at room temperature.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21023/french-chocolate-bark"},{"id":"20992","title":"Rocky Road","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>pretzels, soft, unsalted","directions":"Melt chocolate chips and syrup in a saucepan over low heat, stirring constantly.<br>Once smooth, mix together chocolate, marshmallows, and pretzels in a bowl.<br>Drop spoonfuls on a wax paper-lined baking sheet and chill until set.","url":"https://recipe.bluelayer.org/recipe/20992/rocky-road"},{"id":"20982","title":"Rich And Creamy Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Coarsely chop chocolate chips<br>Combine ingredients in a medium size pot<br>Heat on high and whisk constantly until chocolate is completely melted.<br>Ladle into cup, add topping, and enjoy!","url":"https://recipe.bluelayer.org/recipe/20982/rich-and-creamy-hot-chocolate"},{"id":"20972","title":"The Simplest Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Melt white chocolate chips in a double-boiler, or by whatever method you prefer for melting chocolate.<br>To do the double-boiler method without a real double-boiler, simply work with a mixing bowl above simmering water on stovetop.<br>Find a small mixing bowl that balances well over a saucepan, so that the bottom of the bowl sits slightly down into the saucepan.<br>Put some water in the saucepan, making sure it is not full enough to touch the bottom of the bowl.<br>Put the saucepan on stovetop burner and bring the water to a simmer.<br>Put white chocolate chips in the mixing bowl, above the saucepan of water.<br>Stir them as they melt, until all lumps are gone.<br>Add peanut butter to the mixing bowl.<br>Stir well so that the peanut butter and white chocolate are thoroughly incorporated.<br>Pour into a small pan.<br>Let cool and harden several hours or overnight if possible, then cut into pieces.","url":"https://recipe.bluelayer.org/recipe/20972/the-simplest-peanut-butter-fudge"},{"id":"20970","title":"Bittersweet Chocolate Ice Cream","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.<br>In bowl of a food processor, pulse chocolate until finely chopped.<br>Add one cup hot cream mixture and process until smooth.<br>Transfer to a large bowl.<br>Slowly pour in remaining hot cream mixture and the rye, whisking constantly.<br>Place bowl in refrigerator or set in an ice bath to chill.<br>When cold, pour into bowl of an ice cream machine and churn according to manufacturers directions.<br>Transfer to a container and freeze until solid, at least 2 hours.<br>Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20970/bittersweet-chocolate-ice-cream"},{"id":"20969","title":"Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Mix together butter, cocoa, and sugar.<br>Pour over popcorn and mix.","url":"https://recipe.bluelayer.org/recipe/20969/chocolate-popcorn"},{"id":"20933","title":"Chocolate Cranberry Nut Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>honey<br>cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper; set aside.<br>In a microwave safe bowl, add chocolate.<br>Melt it in the microwave for 30 seconds, stir, place it back in the microwave and heat for 30 more seconds.<br>Stir and cook for additional 15 second intervals, stirring in between each interval until chocolate is melted.<br>Stir in nuts and cranberries.<br>With a cookie scoop, scoop out candy and place the scoops on the prepared baking sheet leaving a bit of space between each.<br>Let it cool completely.","url":"https://recipe.bluelayer.org/recipe/20933/chocolate-cranberry-nut-candy"},{"id":"20926","title":"At Home Cappuccino Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Serves four.<br>Place lowfat milk in 2 c. glass measuring c.. Microwave on high till warm.<br>Place warm lowfat milk and sugar in a blender container.<br>Cover with a vented lid and blend till frothy, about 1 minute.<br>To serve, divide coffee among four c.. Top each with frothy lowfat milk.<br>Sprinkle with cinnamon or possibly grated chocolate.","url":"https://recipe.bluelayer.org/recipe/20926/at-home-cappuccino-recipe"},{"id":"20918","title":"Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F Have a baking sheet ready.<br>Mix flour and 1/4 cup granulated sugar in a medium bowl.<br>Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.<br>Stir in mini chips.<br>Gently press crumbs together to form a dough (heat from your hands will help this happen).<br>Place on baking sheet; pat into an 8-in.<br>disk.<br>With a sharp knife, score into 16 wedges, cutting about halfway through dough.<br>Prick wedges twice with a fork.<br>Bake 25 minutes, or until shortbread looks dry and golden at edges.<br>Immediately cut through score lines.<br>Cool 5 minutes on baking sheet before removing to a wire rack to cool completely.<br>Can be stored airtight at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/20918/chocolate-chip-shortbread"},{"id":"20916","title":"Pumpkin, Almond, Chocolate Granola Bars (Gluten Free)","ingredients":"oats<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>sugars, brown<br>nuts, almonds<br>wheat germ, crude<br>apricots, dried, sulfured, uncooked<br>seeds, sunflower seed kernels, dried<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F/180C Butter a 10 by 10 baking pan and line with baking paper.<br>In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together.<br>Set aside.<br>In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats and stir well, until all of the oats are moist.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>Cool for 15 minutes.<br>Remove from the pan by lifting the parchment paper.<br>Using a sharp knife, cut into bars.","url":"https://recipe.bluelayer.org/recipe/20916/pumpkin-almond-chocolate-granola-bars-gluten-free"},{"id":"20914","title":"Banana & Chocolate Chip Ice-Cream","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>bananas, raw<br>yogurt, greek, plain, nonfat<br>milk, buttermilk, fluid, cultured, lowfat<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour evaporated milk into a loaf pan, cover with foil &amp; freeze until just firm.<br>Process evaporated milk, bananas, yoghurt, milk maple syrup &amp; essence until thick &amp; creamy.<br>Pour mixture into a 15cm x 25cm loaf pan, cover &amp; freeze until just firm.<br>Repeat processing, stir in chocolate or carob, cover &amp; freeze until firm.","url":"https://recipe.bluelayer.org/recipe/20914/banana-chocolate-chip-ice-cream"},{"id":"20913","title":"Chocolate Satin Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>sugars, powdered<br>butter, without salt<br>vanilla extract","directions":"Break chocolate into 2 pieces.<br>Bring milk or heavy cream to a boil in a small saucepan.<br>Remove from heat.<br>Now add the chocolate pieces without stirring.<br>Cover and set aside for 10mins.<br>Scrape into a food processor or blender.<br>Add sugar, butter and vanilla essence.<br>Process until the mixture is perfectly smooth.<br>Transfer to a bowl.<br>If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.<br>This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.<br>Soften before using.","url":"https://recipe.bluelayer.org/recipe/20913/chocolate-satin-frosting"},{"id":"20906","title":"Fig and Ginger Truffles","ingredients":"figs, dried, uncooked<br>spices, ginger, ground<br>spices, cinnamon, ground<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Remove the stems from the figs and discard.<br>Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.<br>Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.<br>Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl.<br>Place half the chocolate in the bowl and stir until it is melted.<br>Remove the saucepan from the heat and add the remaining chocolate.<br>Stir until all the chocolate is melted.<br>Remove the bowl containing the chocolate from the pan.<br>Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered.<br>Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes.<br>Serve at room temperature.<br>Calories 200; Total Fat 3.5 g; (Sat Fat 2 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 2 g; Carb 45 g; Fiber 5.5 g; Cholesterol 0 mg; Sodium 8 mg<br>Excellent source of: Fiber<br>Good source of: Manganese","url":"https://recipe.bluelayer.org/recipe/20906/fig-and-ginger-truffles"},{"id":"20899","title":"Safe to Eat Raw Chocolate Chip Cookie \"dough\"","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter, and sugars together.<br>Blend in milk and vanilla.<br>Add flour and salt and mix well.<br>Stir in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/20899/safe-to-eat-raw-chocolate-chip-cookie-dough"},{"id":"20876","title":"Bon Bon Chocolate Covered Cherries Recipe","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>sugars, powdered","directions":"Mix this all together.<br>Form this dough around cherries.","url":"https://recipe.bluelayer.org/recipe/20876/bon-bon-chocolate-covered-cherries-recipe"},{"id":"20873","title":"The Best Chocolate Malted","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>syrups, corn, light<br>water, bottled, generic<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>beverages, ovaltine, classic malt powder<br>cream, fluid, heavy whipping","directions":"Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water.<br>Stir constantly until melted, then whisk in the corn syrup and water.<br>Whisk until smooth and shiny.<br>Combine all the ingredients in a blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/20873/the-best-chocolate-malted"},{"id":"20864","title":"Super Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>sugars, powdered<br>nuts, walnuts, english","directions":"In a double boiler melt chocolate chips with the condensed milk.<br>Stir while chocolate is melting to combine.<br>Let cool for 10 minutes off heat.<br>With mixer on medium speed, beat chocolate mixture, slowly adding in sifted icing sugar.<br>Add nuts if you desire.<br>Pour mixture into a parchment lined pan.<br>I used a 4x9 loaf pan to make thick pieces of fudge.<br>Chill for at least 1 hour, remove from pan, slice and serve.<br>Other flavours to try : Use white chocolate chips and almonds,.<br>:peanut butter chips and peanuts.<br>:mint chocolate chips(1 cup) and regular chocolate chips (1cup) and crushed hand mint candy.","url":"https://recipe.bluelayer.org/recipe/20864/super-fudge"},{"id":"20863","title":"Chocolate Shortbread","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched","directions":"Cream the butter until it is light.<br>Cream in the powdered sugar, cocoa and the vanilla Now work in the flour.<br>Knead the dough on an unfloured board until nice and smooth.<br>Spray the shortbread pan very lightly with non stick cooking spray.<br>Firmly press the dough into the shortbread pan.<br>Prick the entire surface wit h a fork.<br>Bake the in the pan at 325 degrees for about 30 to 35 min, don't let the edges get too dark.<br>Let the shortbread cool in it's pan, for about 10 minutes.<br>Loosen the edges with a knife and flip the pan over onto a wooden cutting board.<br>If the shortbread does not come right out, tap one edge of the pan.<br>Cut into serving pieces while it's still warm.","url":"https://recipe.bluelayer.org/recipe/20863/chocolate-shortbread"},{"id":"20859","title":"Dark Chocolate Cherry Oatmeal (Vegan, Gluten-Free)","ingredients":"water, bottled, generic<br>oats<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>cherries, sweet, raw<br>salt, table","directions":"Stove top preparation (preferred method): Bring water to a boil in a small covered pot.<br>Remove the lid, stir in remaining ingredients and cook for 1 minute.<br>Cover, remove from heat and let it sit for 3-4 minutes until thickened to your preference.<br>Stir occasionally.<br>Serve in individual bowls and top with whatever youd like.<br>I chose pecans and coconut milk.<br>Microwave preparation: Combine ingredients in a microwave-safe bowl.<br>Microwave on high for 2-3 minutes or until thickened to your preference.<br>Remove from microwave and stir.<br>Microwave ovens vary in power, therefore cooking times may vary.","url":"https://recipe.bluelayer.org/recipe/20859/dark-chocolate-cherry-oatmeal-vegan-gluten-free"},{"id":"20855","title":"Punky's Chocolate Peanut Butter Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease an 8x8 inch dish.<br>In a medium saucepan over medium heat, combine milk, sugar, and butter.<br>Bring to a rolling boil, and let boil 5 minutes.<br>remove from heat and stir in peanut butter, marshmallow creme, semi-sweet chips and vanilla until well blended.<br>Spread into prepared dish.<br>let cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/20855/punkys-chocolate-peanut-butter-fudge"},{"id":"20845","title":"Sweet and Nutty Trail Mix","ingredients":"oil, corn, peanut, and olive<br>nuts, almonds<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Mix and enjoy!<br>Suggestion: Use cocktail peanuts and dry roasted almonds for best taste.","url":"https://recipe.bluelayer.org/recipe/20845/sweet-and-nutty-trail-mix"},{"id":"20839","title":"Mayonnaise Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>salad dressing, mayonnaise, regular<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>sugars, brown<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Sift together flour, cocoa, baking soda and salt; set aside.<br>Combine mayonnaise and sugar in a mixing bowl.<br>Beat with electric mixer at medium speed until blended.<br>Gradually beat in cold water and vanilla.<br>Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.<br>Pour batter into greased 13x9x2 inch baking pan.<br>Bake in preheated 350F (180C).<br>oven 40 minutes or until cake tests done.<br>Cool in pan on rack.<br>Frost with Fluffy Chocolate Frosting.<br>Cut in squares.<br>FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan.<br>Cook over medium heat, stirring constantly, until mixture comes to a boil.<br>Boil 1 minute.<br>Remove from heat.<br>Stir in chocolate chips and vanilla.<br>Beat with electric mixer at high speed until of a spreading consistency.","url":"https://recipe.bluelayer.org/recipe/20839/mayonnaise-chocolate-cake"},{"id":"20836","title":"Rich & Creamy, Good-For-You, Cold Oats","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add all ingredients in a small sealable container, stir and leave in refrigerator overnight.<br>Serve cold!<br>The oats will have softened and become creamy and the Nesquik makes it taste like chocolate icecream!<br>Sooooo good!","url":"https://recipe.bluelayer.org/recipe/20836/rich-creamy-good-for-you-cold-oats"},{"id":"20827","title":"Sanders Hot Fudge Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>vanilla extract","directions":"Place milk and caramels in a double bloiler, heat over medium heat and stir continuously until a hot smooth cream is formed.<br>Remove from the heat.<br>Chop the chocolate into uniform small pieces and add to the above hot cream.<br>Stir continuously until the chocolate is completely melted and incorporated into the hot cream.<br>Mix in the vanilla ice cream and vanilla extract and stir until completely melted and thoroughly combined.<br>Serve immediately over your favorite ice cream.<br>Store any leftovers in a covered container in the refrigerator.<br>Reheat in the microwave at 30-second intervals, stirring between heating times, until desired temperature is reached.","url":"https://recipe.bluelayer.org/recipe/20827/sanders-hot-fudge-sauce"},{"id":"20818","title":"Peanut Butter Shortbreads with Chocolate Ganache","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Preheat oven to 325 degrees.<br>In a large bowl, whisk together the flour, baking powder and salt.<br>In another bowl, beat the butter until creamy (I use an electric handheld mixer) Add confectioners' sugar and peanut butter, and beat until light and fluffy.<br>Add the vanilla extract.<br>Next beat in the dry ingredients at a low speed.<br>Divide the dough into three portions, and shape into logs about 2-2 1/2\" inches in diameter.<br>Wrap the three logs in plastic wrap and refrigerate until firm, at least 2-3 hours.<br>Slice the logs into 1/3\" disks, and arrange on cookie sheets lined with parchment paper.<br>Place cookies about 1\" apart.<br>Bake each sheet in the oven for 20 minutes, or until just golden.<br>If you prefer to do two sheets at a time, be sure to change the sheets from the top to bottom rack halfway through cooking.<br>When cookies are removed from the oven, gently make a 1 1/2\" round indentation in the center of each one.<br>(A shot glass works well for this) While the sheets of cookies cool, add chopped chocolate to a heatproof bowl.<br>Next, slowly bring the heavy cream to a boil in a small saucepan, and pour over chopped chocolate.<br>Let the chocolate melt a bit, and then whisk until smooth.<br>After the ganache has cooled for a bit, spoon it into the cookie indentations (about a tsp).<br>Cookies can be stored in an airtight container for a week.","url":"https://recipe.bluelayer.org/recipe/20818/peanut-butter-shortbreads-with-chocolate-ganache"},{"id":"20777","title":"Chocolate Sandies","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans","directions":"Cream butter, melted chocolate and sugar replacement; add water and vanilla extract and mix well.<br>Blend in flour and pecans.<br>Chill at least 4 hours or overnight.<br>Shape into balls.<br>Bake on ungreased cookie sheet at 325F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20777/chocolate-sandies"},{"id":"20768","title":"Italian Wedding Cake Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Shake over ice and serve.","url":"https://recipe.bluelayer.org/recipe/20768/italian-wedding-cake-martini"},{"id":"20766","title":"Protein Bars","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>wheat germ, crude<br>nuts, pecans<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"On medium, melt butter, peanut butter and chocolate chips.<br>Stir in remaining ingredients.<br>Transfer ingredients to a 5X7 inch baking pan and press.<br>Let cool and then refrigerate.","url":"https://recipe.bluelayer.org/recipe/20766/protein-bars"},{"id":"20751","title":"Brittle Breakup (toffee)","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Melt butter in a medium saucepan over low heat.<br>Add sugar, cook stirring often until melted, 3-4 minute.<br>Add water and corn syrup.<br>Cook without stirring until 300 degrees on your candy thermometer, 15-20 min.<br>,do not undercook.<br>Remove from heat.<br>Imediately pour onto a greased baking sheet.<br>Sprinkle chocolate chips over toffee.<br>Let stand 5 minute.<br>Spread over candy base.<br>Sprinkle nuts over chocolate; press gently.<br>Cool completely, break into pieces.<br>Never make candy on a humid day.","url":"https://recipe.bluelayer.org/recipe/20751/brittle-breakup-toffee"},{"id":"20734","title":"English Toffee Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>Blend flour, 1 cup brown sugar, and 1/2 cup butter together until fine, dry, crumbs form.<br>Press into a 9x13-inch pan.<br>Sprinkle with nuts.<br>Boil the remaining 3/4 cup margarine and 1/2 cup brown sugar together for 30 seconds.<br>Drizzle over nuts and crust.<br>Bake for 20 minutes.<br>After removing bars from the oven, sprinkle chocolate chips on top, allow to melt, and spread slightly with a spatula.<br>Alternatively, melt the chocolate chips in a Ziploc bag, cut a small corner out, and drizzle over the bars.<br>Allow to cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/20734/english-toffee-bars"},{"id":"20729","title":"No Bake Candy-Like Bars, With Cleaner Ingredients","ingredients":"peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Heat honey, peanut butter and coconut oil on the stove until smooth and liquid.<br>Stir in chocolate chips and cacao until smooth.<br>Stir in oats and coconut, spread into an 8x8 pan or 9x13 for a very thin bar.<br>Refrigerate Neil form, cut into bars or squares.<br>Stor in fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/20729/no-bake-candy-like-bars-with-cleaner-ingredients"},{"id":"20725","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw","directions":"Preheat oven to 400<br>In large bowl whisk together flour, sugar, baking powder and salt<br>Cut in butter until resembling course crumbles<br>Stir in chocolate chips and mix in orange juice to form dough<br>Add more OJ if necessary<br>Turn out on floured surface and roll into 5 to 6 small circles<br>Transfer onto greased baking sheet<br>Bake 12 minutes or until golden brown","url":"https://recipe.bluelayer.org/recipe/20725/chocolate-chip-scones"},{"id":"20724","title":"Crazy Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>water, bottled, generic<br>vinegar, distilled<br>oil, olive, salad or cooking","directions":"Mix all ingredients right in a 9 x 13 inch pan.<br>Bake at 350 degrees F (175 degrees C) for 35 minutes.<br>Remove from oven and cool.<br>Frost with your favorite frosting.","url":"https://recipe.bluelayer.org/recipe/20724/crazy-chocolate-cake"},{"id":"20714","title":"Feed Bag Trail Mix","ingredients":"nuts, walnuts, english<br>seeds, sesame seeds, whole, dried<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>raisins, seeded<br>figs, dried, uncooked<br>pretzels, soft, unsalted","directions":"Dump each into a gallon zippered plastic bag.<br>Place between driver and passenger in front seat of car.<br>No picking out the M &amp; M's!<br>SUGGESTIONS FOR OTHER INGREDIENTS: dried apricots (snipped), craisins, chocolate-covered raisins, yogurt covered raisins (altho' they tend to melt more easily if the bag is left in a sunny spot in the car), dried cherries, Cheerios (honey-nut flavored).<br>SERVING SUGGESTION: For children, pour about 1/4-1/2 cup into a small snack-size zippered baggie.<br>This is a \"neat\" size for a little one to easily handle in the back-seat.","url":"https://recipe.bluelayer.org/recipe/20714/feed-bag-trail-mix"},{"id":"20705","title":"Chocolate Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Put milk alternative and sugar in a saucepan over medium-high heat, stirring constantly to prevent curdling.<br>Bring to a slow boil for 7 minutes.<br>(Keep an eye on the pan at all times and stir frequently) Remove from heat and add margarine, chocolate, and vanilla.<br>Stir until margarine and chocolate melt and mixture is smooth and creamy.<br>Pour into a greased 8x8 dish (or smaller for thicker pieces).<br>Refrigerate overnight, cut into squares.<br>You can decorate with crushed peppermints or coconut for a festive touch.","url":"https://recipe.bluelayer.org/recipe/20705/chocolate-fudge"},{"id":"20699","title":"Seedy Chocolate Almond Butter Bites","ingredients":"dates, deglet noor<br>nuts, almonds<br>seeds, hemp seed, hulled<br>seeds, chia seeds, dried<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>cocoa, dry powder, unsweetened<br>beverages, protein powder whey based<br>spices, cinnamon, ground<br>salt, table<br>mini semi-sweet chocolate baking chips,","directions":"Place dates in a food processor and pulse until a ball is formed, about 34 minutes.<br>Transfer date mixture to a mixing bowl and stir in almond butter, seeds, cocoa powder, protein powder, cinnamon, salt and chocolate chips with a wooden spoon, making sure to evenly disperse the ingredients as much as possible throughout the dates.<br>Shape dough into small balls (about 16) and place into an airtight container (or cover with plastic wrap on a plate).<br>Store protein balls in the fridge for up to 1 week, or in the freezer for longer term storage.<br>Notes: Recipe adapted from Oh She Glows Each protein ball contains: 108 calories, 13g carbs, 5g fat, 4g protein","url":"https://recipe.bluelayer.org/recipe/20699/seedy-chocolate-almond-butter-bites"},{"id":"20696","title":"Chocolate Decadence Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>ice creams, vanilla<br>ice creams, chocolate<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.<br>Butter 9-inch-diameter metal pie pan or glass pie dish.<br>Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened.<br>Press crumb mixture firmly onto bottom and up sides of prepared pan.<br>Bake until crust is set, about 10 minutes.<br>Cool completely.<br>Combine cream, butter, and corn syrup in medium saucepan.<br>Bring to simmer.<br>Remove from heat.<br>Add bittersweet chocolate; let stand 1 minute.<br>Whisk until melted and smooth.<br>Stir in vanilla.<br>Let stand at room temperature until cool and slightly thickened, about 20 minutes.<br>Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust.<br>Drizzle 1/2 cup chocolate sauce over ice cream.<br>Freeze pie until sauce sets, about 10 minutes.<br>Top pie with scoops of remaining ice cream, alternating flavors and mounding in center.<br>Drizzle 1/3 cup sauce over.<br>Freeze pie until firm, at least 2 hours.<br>(Can be prepared 5 days ahead.<br>Cover tightly and keep frozen.<br>Cover and refrigerate remaining chocolate sauce.)<br>Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth.<br>Using small spoon, drizzle white chocolate in thin lines over ice cream pie.<br>Freeze until white chocolate is firm, about 10 minutes.<br>Stir bittersweet chocolate sauce over low heat just until warm.<br>Serve pie with warm chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/20696/chocolate-decadence-ice-cream-pie"},{"id":"20692","title":"Sweet & Salty No Bake Peanut Butter Bars","ingredients":"butter, without salt<br>vanilla extract<br>pretzels, soft, unsalted<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>peanut butter, smooth style, without salt","directions":"Line an 8x8 inch pan with aluminum foil or parchment paper and set aside.<br>In a large bowl, stir together butter and vanilla extract.<br>With an electric mixer on low speed, add in the pretzel crumbs, 2/3 cup peanut butter, and confectioners' sugar.<br>Mix until thoroughly combined.<br>Press mixture into prepared pan to form an even crust layer.<br>In a medium microwave-safe bowl, combine Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and peanut butter.<br>Microwave on medium power (50 percent) for 1 minute.<br>Remove and stir.<br>If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.<br>Stir until smooth.<br>Using an offset spatula spread chocolate mixture over the prepared crust layer.<br>Refrigerate bars for at least one hour before cutting into squares or sticks.","url":"https://recipe.bluelayer.org/recipe/20692/sweet-salty-no-bake-peanut-butter-bars"},{"id":"20691","title":"Healthy Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>salt, table<br>butter, without salt<br>vanilla extract<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 325 degrees F. Combine dry ingredients and mix well.<br>In a separate bowl, melt the butter substitute, then stir in vanilla and milk.<br>Pour dry into wet and mix again.<br>Form balls or roll out (not too thin), then use a cookie cutter to make shapes.<br>Cook in the oven for 9 minutes.<br>Just let them cool for 5 minutes before touching.<br>(Recipe from Chocolate Covered Katie.)","url":"https://recipe.bluelayer.org/recipe/20691/healthy-sugar-cookies"},{"id":"20687","title":"E-Z Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all the ingredients in a large bowl with a slotted spoon.<br>Pour into sealable plastic sandwich bags.","url":"https://recipe.bluelayer.org/recipe/20687/e-z-trail-mix"},{"id":"20676","title":"Chocolate Peanut Butter Fudge","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>peanut butter, smooth style, without salt","directions":"Stir sugar and cocoa powder together in large saucepan.<br>Stir in milk.<br>Heat at medium-high heat until boiling, then lower heat and let low boil continue.<br>Stir occasionally.<br>Have ready a greased pie plate or similar dish.<br>Start checking temperature with a candy thermometer when bubbles get small and glossy.<br>(Total cooking time will be 20 minutes or less depending on amount of milk.)<br>Remove from heat when mixture reaches 235 F degrees or soft ball stage.<br>Set pan in cold water to cool.<br>Add vanilla extract.<br>Let cool slightly and add peanut butter.<br>Remove from cold water and stir quickly to mix in peanut butter.<br>Pour fudge into pie plate.<br>Let cool and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/20676/chocolate-peanut-butter-fudge"},{"id":"20670","title":"Brownies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>salt, table<br>nuts, walnuts, english","directions":"Cut the chocolate into small pieces and put them into a bowl.<br>Dissolve the chocolate in double boiler.<br>When the chocolate has completed melted, add the maple syrup and vegetable oil.<br>Mix then add the vanilla essence, chopped walnuts and salt to mix in.<br>Add the milk warmed to body temperature by microwave.<br>Finally add the flour and baking powder.<br>Mix all together.<br>Pour the mixture into a baking tray, spread the oil lightly in advance.<br>Flatten the surface with a spatula.<br>Bake in the oven preheated to 180C/350F for about 20 minutes.<br>Poke a skewer through it, and if nothing sticks to the skewer, it's done.<br>Let it cool down completely, and cut up as you like.","url":"https://recipe.bluelayer.org/recipe/20670/brownies"},{"id":"20665","title":"Milk Chocolate Florentine Cookies","ingredients":"butter, without salt<br>oats<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375 degrees F (190 degrees C).<br>Line 2 cookie sheets with aluminum foil and grease the foil.<br>In a large skillet over medium heat, melt the butter.<br>Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended.<br>Stir in the corn syrup, milk and vanilla.<br>Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.<br>Bake for 5 to 7 minutes in the preheated oven, until medium brown.<br>Cool completely before removing from the cookie sheets.<br>In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth.<br>Remove from heat.<br>Spread chocolate onto the bottoms of cookies and sandwich them together.","url":"https://recipe.bluelayer.org/recipe/20665/milk-chocolate-florentine-cookies"},{"id":"20661","title":"Chocolate Lava Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350 degrees.<br>Blend flour, salt, baking powder, granulated sugar and two tablespoons cocoa powder in a mixing bowl.<br>Stir in melted shortening and milk.<br>Spread batter in a 9-inch-by-9-inch baking pan and sprinkle with brown sugar and 1/4 cup cocoa.<br>Pour hot water over all.<br>Bake 45 minutes.<br>During baking, chocolate sauce will settle to bottom and cake will rise to top.<br>To serve, invert cake onto plate or cut cake into squares and invert each square onto a small dessert place.<br>Spoon sauce over top.<br>Serve warm with a scoop of vanilla ice cream, if desired.","url":"https://recipe.bluelayer.org/recipe/20661/chocolate-lava-cake"},{"id":"20615","title":"Crispy Rice Treat Brownies","ingredients":"candies, marshmallows<br>butter, without salt<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"You need a pan of brownies (9x9-inch) to start - it can your favorite recipe or any boxed brownie mix, baked and cooled in pan.<br>In a medium microwave-safe bowl, combine mini marshmallows, butter and peanut butter.<br>Heat on high in 30-second bursts, stirring between , until melted and smooth.<br>Stir in rice cereal.<br>Using oiled or damp hands, press cereal mixture over top of cooled brownies, forming it into an even layer.<br>Set aside to cool.<br>Meanwhile, to make ganache, in a small saucepan over medium-low, bring cream to a simmer.<br>Add chocolate chips and let sit for 1 minute.<br>Using a silicone spatula or wooden spoon, stir cream and chocolate until mixture is smooth and glossy.<br>Pour ganache over rice treat layer and spread to edges of pan.<br>Sprinkle with M&amp;M's.<br>Let cool until chocolate is set before cutting.<br>Wrap tightly or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/20615/crispy-rice-treat-brownies"},{"id":"20592","title":"Andrea Cassoni's Buckeyes2 Recipe","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix the ingredients together.<br>Make small balls, and coat with 1 package of chocolate chips and 1/4 bar of paraffin wax melted together in a double boiler.<br>Dip each in the mix, and put on wax paper to cold.","url":"https://recipe.bluelayer.org/recipe/20592/andrea-cassonis-buckeyes2-recipe"},{"id":"20575","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Pre-Heat oven to 350.<br>Line a cookie sheet with parchment or silpat.<br>Empty bag of white chochotale chips on the sheet and make a rectangle shape about 5x8 (you can do 2 per sheet).<br>You should have a rectangle that is about 2-3 chips deep.<br>Sprinkle with candies evenly over the 2 rectangles.<br>We like the cheap kinds for candies that you find at Walmart and Sam's.<br>Put pan in oven and turn oven off.<br>Let sit in oven for 10 minutes.<br>With a frosting knife, even out the chips and let cool for 2 hour.<br>Break into 2\" peices.<br>Place in air tight container or if giving away, place the peices in decorative muffin papers in a Chinese Take Out Box or little tins (You can get either at party stores).","url":"https://recipe.bluelayer.org/recipe/20575/peppermint-bark"},{"id":"20567","title":"Rocky Road Sundae Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>candies, marshmallows<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>ice creams, chocolate<br>nuts, walnuts, english","directions":"Preheat oven to 325F.<br>Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.<br>Finely grind chocolate wafer cookies in processor.<br>Add melted butter and process until crumbs are evenly moistened.<br>Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.<br>Bake crust until set, about 10 minutes.<br>Cool completely.<br>Bring cream just to simmer in medium saucepan over medium heat.<br>Remove from heat.<br>Add milk chocolate; let stand 1 minute.<br>Whisk until chocolate is melted and smooth.<br>Whisk in vanilla.<br>Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.<br>Combine marshmallows and cream in large metal bowl.<br>Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water).<br>Stir until marshmallows melt and mixture is smooth, about 3 minutes.<br>Remove bowl from over water; stir in vanilla.<br>Let stand until slightly cooled but still pourable, about 10 minutes.<br>Spread 1 quart ice cream evenly in cooled crust.<br>Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.<br>Sprinkle half of walnuts over sauce.<br>Drizzle half of marshmallow sauce over walnuts.<br>Freeze until sauces are set, about 10 minutes.<br>Spread 1 quart ice cream evenly in crust.<br>Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.<br>Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.<br>Sprinkle with remaining walnuts.<br>Freeze until pie is firm, about 4 hours.<br>(Can be made 5 days ahead.<br>Cover tightly with foil.<br>Keep frozen.)<br>Cut around pan sides to loosen.<br>Let pie soften slightly at room temperature, about 10 minutes.<br>Remove pan sides.","url":"https://recipe.bluelayer.org/recipe/20567/rocky-road-sundae-pie"},{"id":"20564","title":"White Chocolate Ganache Raspberries","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw","directions":"Note: Requires advance preparation.<br>Microwave heavy cream in a glass measuring cup to boiling.<br>(Watch so it doesnt boil over!)<br>Add white chocolate (I used Ghirardelli white chocolate chips); allow them to soften for 2 minutes, then stir until combined.<br>Cool mixture to room temperature, then cover and refrigerate at least 2 hours (or overnight.)<br>When completely chilled, whip with an electric mixer until soft peaks form.<br>Place ganache in a pastry bag with a narrow tip.<br>Rinse raspberries and allow to dry thoroughly.<br>(Pat gently with a paper towel if necessary.)<br>Fill each raspberry with ganache.<br>Refrigerate until ready to serve.<br>These are great on cakes or cupcakes, or as a delicious sidekick to your favorite ice cream sundae.","url":"https://recipe.bluelayer.org/recipe/20564/white-chocolate-ganache-raspberries"},{"id":"20563","title":"Pecan Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, sugar and butter, press into 9 x 13 pan.<br>Place pecan halves 1 inch apart all over the crust, sprinkle remaining chopped pecans over the crust.<br>To make caramel topping, put 2/3 cup butter and 1/2 brown sugar in a saucepan.<br>Cook over medium heat, stirring constantly until it boils.<br>Boil 30 seconds stirring constantly.<br>Pour caramel layer over the crust.<br>Bake at 350 degrees for 18-20 minutes.<br>(Underbake as opposed to overbake).<br>Sprinkle milk chocolate chips over the top.<br>Let it stand until chocolate gets melty, then swirl it.","url":"https://recipe.bluelayer.org/recipe/20563/pecan-turtle-bars"},{"id":"20553","title":"Chocolate Coconut Shake - (Protein Drink)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>beverages, protein powder whey based<br>spartan, real semi-sweet chocolate baking chips,","directions":"Hand shake well.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/20553/chocolate-coconut-shake-protein-drink"},{"id":"20552","title":"Cranberry Walnut Chocolate Chip Cookies (Gluten Free) Recipe elanaspantry","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>cranberry juice, unsweetened<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine almond flour, salt and baking soda<br>In a smaller bowl, combine oil, agave and vanilla<br>Stir wet ingredients into dry<br>Mix in cranberries, walnuts and chocolate chips<br>Form dough into 1/2 inch balls and press onto a parchment lined baking sheet<br>Bake at 350 degrees for 7-10 minutes<br>Cool and serve","url":"https://recipe.bluelayer.org/recipe/20552/cranberry-walnut-chocolate-chip-cookies-gluten-free-recipe-elanaspantry"},{"id":"20547","title":"Chocolate Oat Bran","ingredients":"oat bran, raw<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Combine all ingredients in a microwave-safe bowl and stir until all lumps have dissolved.<br>Microwave on high for two minutes or until desired consistency.","url":"https://recipe.bluelayer.org/recipe/20547/chocolate-oat-bran"},{"id":"20540","title":"Whipped Milk Chocolate Frosting","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.<br>Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.<br>Let stand for 1 minute, or until the chocolate is melted.<br>Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.<br>Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.<br>Frost as desired, swirling the frosting into small peaks.<br>The frosting will be soft at first, but will thicken up upon standing.","url":"https://recipe.bluelayer.org/recipe/20540/whipped-milk-chocolate-frosting"},{"id":"20526","title":"Milk Chocolate Rocky Road Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"Place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.<br>Remove the pan from the heat, add the chocolate chips and stir until they are melted.<br>Let the pan rest off the heat to cool slightly, but not completely, 3 to 4 minutes.<br>Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.<br>Spread on cake or cupcakes.","url":"https://recipe.bluelayer.org/recipe/20526/milk-chocolate-rocky-road-frosting"},{"id":"20523","title":"Chocolate \"dirt\"","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place chips in a coffee grinder.<br>Grind until the texture of coarse sand.<br>Serve over cream, berries or cupcakes.","url":"https://recipe.bluelayer.org/recipe/20523/chocolate-dirt"},{"id":"20519","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"In a saucepan over low heat, melt chocolate; add peanut butter &amp; mix until smooth.<br>Remove from heat, add cereal &amp; stir until coated.<br>Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/20519/puppy-chow"},{"id":"20513","title":"Pecan Truffles","ingredients":"nuts, pecans<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Toast the pecans for 3 minutes in a 325 degree oven.<br>Then chop finely.<br>Set aside.<br>Combine milk and sugar in a small heavy-duty saucepan.<br>Bring to a full rolling boil over medium-low heat, and boil stirring constantly for 3 minutes.<br>Remove from heat.<br>Stir in chocolate chips.<br>Stir until mixture is smooth.<br>Then stir in vanilla extract.<br>Then, refrigerate for 1 1/2 to 2 hours.<br>Once the chocolate mixture is cooled, shape into 1 inch balls and roll in the toasted pecans.<br>Cover and refrigerate until ready to serve.<br>As you can see from the picture, you can also roll the truffles in crushed peppermint, crushed toffee, etc.","url":"https://recipe.bluelayer.org/recipe/20513/pecan-truffles"},{"id":"20507","title":"Peanutty Chocolate Truffles","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>oil, corn, peanut, and olive","directions":"Line baking sheets with wax paper.<br>Mix peanut butter, butter and vanilla until creamy.<br>Combine cocoa mix and powdered sugar in another bowl.<br>Stir in peanut butter mixture.<br>Place peanuts in a flat dish.<br>Scoop peanut butter mixture into 1 1/2 inch balls.<br>Roll in peanuts to coat.<br>Place on baking sheets.<br>Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/20507/peanutty-chocolate-truffles"},{"id":"20506","title":"Quick and Easy Cookies with 3 ingredients","ingredients":"wheat flour, white, cake, enriched<br>butter, without salt<br>sugars, granulated","directions":"Soften the butter in the microwave.<br>Cream the softened butter and sugar in a bowl.<br>Sift in the cake flour into the bowl, and continue mixing.<br>When the dough comes together, place the dough between 2 sheets of plastic wrap, and roll out the dough until it is 5 mm thick.<br>Take off the plastic wrap on top, and cut out the dough into any shape you like.<br>Place the cookies onto a baking tray lined with parchment paper.<br>Bake in the oven preheated to 170C for 12-15 minutes.<br>For matcha cookies: Add 2 g of matcha to half the ingredients listed above.<br>For cocoa cookies: Add 5 g of cocoa powder to half the ingredients listed above.<br>For cinnamon cookies: Add cinnamon as much as you like to the cookie dough.<br>I decorated the cookies with my child using chocolate decorating pens.","url":"https://recipe.bluelayer.org/recipe/20506/quick-and-easy-cookies-with-3-ingredients"},{"id":"20503","title":"Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, ricotta, whole milk<br>syrup, maple, canadian<br>vanilla extract","directions":"Chocolate chips can be melted in the microwave, over a double boiler, or over very, very low heat in a small skillet.<br>Combine all ingredients in a blender; process until smooth.<br>Chill until firm, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/20503/chocolate-mousse"},{"id":"20494","title":"Chocolate Bikkies","ingredients":"sugars, powdered<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened","directions":"Heat oven to 375 degrees F.<br>Cream the sugar and butter.<br>Add the remaining ingredients and mix well.<br>Divide the mixture in half and then tear off and shape a total of 18 balls.<br>Place them on a lined baking sheet and squash slightly to make a squat flat circle.<br>Bake for 8 minutes.<br>Leave to cool for 1 minute and then place the cookies on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/20494/chocolate-bikkies"},{"id":"20484","title":"Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge","ingredients":"butter, without salt<br>sugars, powdered<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>nuts, walnuts, english","directions":"With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan.<br>Make sure to completely and evenly coat the pan.<br>Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk.<br>Do not toss or mix.<br>(Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.<br>).<br>Microwave on high for 2 1/2 minutes.<br>Remove from microwave with oven mits and add vanilla.<br>With a hand-held mixer, beat at medium-high speed until smooth.<br>If desired, stir in walnuts.<br>With a rubber spatula, turn out into previously greased cake pan and spread evenly.<br>Chill for 1 hour or until solid.<br>Cut into squares.<br>Store refrigerated for up to two weeks (that is if it makes it that long!<br>).<br>VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs.<br>extra powdered sugar and cook as directed.<br>Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs.<br>butter and cook as directed.","url":"https://recipe.bluelayer.org/recipe/20484/melt-in-your-mouth-chocolate-peanut-butter-fudge"},{"id":"20467","title":"French Chocolate Bark","ingredients":"candies, semisweet chocolate<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, cashew nuts, raw<br>apricots, dried, sulfured, uncooked<br>cranberries, dried, sweetened","directions":"Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.<br>Meanwhile, line a sheet pan with parchment paper.<br>Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper.<br>Turn the paper facedown on the baking sheet.<br>Pour the melted chocolate over the paper and spread to form a rectangle, using the outline.<br>Sprinkle the cashews, apricots and cranberries over the chocolate.<br>Set aside for 2 hours until firm.<br>Cut the bark in 1 by 3-inch pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/20467/french-chocolate-bark"},{"id":"20454","title":"Ultimate Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Combine all ingredients in a medium saucepan and place over low heat.<br>Stir regularly to prevent burning the chocolate.<br>A whisk will provide the best results.<br>Hot chocolate is ready when the chocolate chips have melted completely and the mixture has reached your desired temperature.","url":"https://recipe.bluelayer.org/recipe/20454/ultimate-hot-chocolate"},{"id":"20453","title":"Chocolate Berry Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>raspberries, raw<br>strawberries, raw<br>seeds, flaxseed","directions":"Add ingredients to blender.<br>Blend until smooth.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/20453/chocolate-berry-smoothie"},{"id":"20447","title":"Horchata White Chocolate Bark with Almonds and Cinnamon","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>vanilla extract<br>spices, cinnamon, ground<br>nuts, almonds<br>salt, table","directions":"Line a baking sheet with parchment paper and clear a space for it in your fridge or freezer.<br>Melt white chocolate either in a double boiler or in the microwave (use 20-second intervals and stir after each one, about 2 minutes total).<br>Pour 3/4 of the melted chocolate onto the parchment paper and spread with a spatula to form an even rectangle.<br>Quickly, before it has a chance to harden, stir almond butter, vanilla, and cinnamon into the bowl with the remaining white chocolate.<br>You can nuke it for another 20 seconds to make it pliable, but the texture will be doughy.<br>Using your fingers, scatter small chunks of the almond butter mixture on top of the white chocolate rectangle.<br>You can take a spatula to mix and flatten the almond mixture slightly, but dont stress if its a bit chunky.<br>Sprinkle the chopped almonds over the top, along with a pinch of sea salt (see note).<br>Transfer bark to the fridge or freezer until chocolate has hardened, about 2 hours in the fridge or 20 minutes in the freezer.<br>Break into rustic chunks and store in an airtight container in the fridge until ready to eat.<br>Note: If your almonds or almond butter are salted, you can skip the pinch of salt.","url":"https://recipe.bluelayer.org/recipe/20447/horchata-white-chocolate-bark-with-almonds-and-cinnamon"},{"id":"20433","title":"Bangin' Bourbon Balls","ingredients":"butter, without salt<br>sugars, powdered<br>nuts, pecans<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, whiskey, 86 proof","directions":"Cream the butter and sugar to form a fondant.<br>Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e.<br>Scotch whiskey, Irish whiskey, Canadian whiskey, etc .<br>Makers Mark and Jim Beam are wonderful bourbons.<br>.<br>I prefer Jim for this recipe.<br>The difference is the distilling process.<br>If you want to know more about the difference, check out the Maker's Mark website.)<br>Mix well.<br>Roll a tablespoon of fondant around 1 pecan half.<br>Place on waxed paper and refrigerate 8 hours or until firm.<br>Melt chocolate and cool until easily handled.<br>Dip the balls, letting the excess drip off.<br>Place back on the waxed paper.<br>Chill 1 hour or until chocolate is set.<br>Store in an airtight container either in a very cool place or the refrigerator.","url":"https://recipe.bluelayer.org/recipe/20433/bangin-bourbon-balls"},{"id":"20430","title":"Rocky Road Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>nuts, walnuts, english","directions":"Prepare an 8x8 pan by spraying with cooking spray and laying a piece of wax paper inside the pan with the edges hanging out.<br>Finely chop the chocolate and place in a large bowl.<br>Melt it in the microwave at 1 minute intervals stirring in between and continuing until almost melted.<br>Stir at the end to finish melting and to make sure it is smooth.<br>Add the marshmallows and nuts and stir to combine.<br>Pour into the prepared pan and refrigerate until set.<br>Lift it out of the pan using the wax paper handles.<br>Cut into 1 squares.<br>Store in an airtight container in the refrigerator.<br>Adapted from Betty Crocker.","url":"https://recipe.bluelayer.org/recipe/20430/rocky-road-chocolate"},{"id":"20424","title":"Bacon & Molasses Cream Cheese Frosting","ingredients":"cheese, parmesan, hard<br>molasses<br>sugars, powdered<br>bacon, meatless","directions":"In a stand mixer using the paddle attachment, add cream cheese and molasses.<br>Mix several minutes to incorporate.<br>Add confectioners sugar 1 cup at a time, mixing until creamy.<br>Fold in bacon bits.<br>Cover and refrigerate until ready to use.<br>We love chocolate cake with this frosting!<br>Hope you enjoy.","url":"https://recipe.bluelayer.org/recipe/20424/bacon-molasses-cream-cheese-frosting"},{"id":"20423","title":"Chocolate Pralines","ingredients":"sugars, brown<br>sugars, granulated<br>cream, fluid, heavy whipping<br>butter, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.<br>Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, until the sugars have dissolved, constantly stirring, about 3 minutes.<br>Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, another 3-4 minutes.<br>Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes.<br>Spoon onto prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness.<br>Cool completely and then crumble, as needed.<br>(You can also make individual pralines by dropping the hot mixture by the spoonful onto the prepared baking sheet, letting cool, and then removing with a thin knife.<br>).","url":"https://recipe.bluelayer.org/recipe/20423/chocolate-pralines"},{"id":"20422","title":"Chocolate Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla","directions":"Put all the milkshake ingredients in a blender and blend until smooth.<br>For the chocolate swirl melt the chocolate chips in a microwave safe container stirring after every minute until smooth.<br>Stir the milk into the melted chocolate and microwave for about another 30 seconds and then stir again until smooth.<br>To decorate the serving glass, place a tablespoon of the chocolate swirl sauce on the inside rim of a tall glass and then allow it to move down the inside of the glass, spinning the glass to create a swirl effect.<br>Repeat with remaining sauce for both glasses.<br>Pour the milkshake into the glasses and place a scoop of ice cream on top of each one.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/20422/chocolate-milkshake"},{"id":"20420","title":"Chocolate Marshmallow Slices","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>nuts, walnuts, english","directions":"In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended.<br>Remove from heat, cool 5 minutes.<br>Stir in marshmallows and nuts; do not allow the marshmallows to melt.<br>On wax paper, shape mixture into to 7-inch rolls.<br>Wrap in foil; refrigerate about 20 minutes.<br>At this point, ff desired, too coat rolls, roll in addition nuts.<br>Otherwise, refrigerate overnight.<br>Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.","url":"https://recipe.bluelayer.org/recipe/20420/chocolate-marshmallow-slices"},{"id":"20402","title":"Nestle' Holiday Fudge","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>vanilla extract","directions":"Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.<br>Bring to a boil over medium heat, stirring constantly.<br>Boil for 4 to 5 minutes, stirring constantly.<br>Remove from heat.<br>Stir in marshmallows, morsels, nuts and vanilla.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into foil-lined 8-inch square baking pan; chill until firm.<br>Cut into 1 1/2 inch squares.<br>BUTTERSCOTHCH FUDGE: Substitute 2 cups (12oz package) butterscotch flavored morsels for Milk Chocolate Morsels.<br>MINT FUDGE: Substitute 1 1/2 cups (10 0z package) mint flavored chocolate morsels for Milk Chocolate Morsels.<br>SEMI-SWEET FUDGE: Substitute 1 1/2 cups (9oz) Semi-sweet morsels for Milk Chocolate Morsels.","url":"https://recipe.bluelayer.org/recipe/20402/nestle-holiday-fudge"},{"id":"20401","title":"Chocolate Nut Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, walnuts, english","directions":"Line a shallow 20 cm square cake tin with aluminium foil.<br>Place chocolate, condensed milk, rum essence and nuts in a bowl and mix well to combine.<br>Spread mixture into prepared tin.<br>Refrigerate until set.<br>Turn out, peel off foil and cut into squares.","url":"https://recipe.bluelayer.org/recipe/20401/chocolate-nut-fudge"},{"id":"20396","title":"Chocolate Pudding Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).<br>Add in the 1/2 cup sweetener, oil, soy milk and vanilla.<br>Mix gently until just combined (don't over mix).<br>The mixture will resemble cookie dough more than cake batter.<br>Spread it into a lightly oiled casserole dish or loaf pan and set aside.<br>Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa.<br>Sprinkle this evenly on top of the cake mixture.<br>Carefully pour the boiling water over top of everything - and DO NOT MIX!<br>it really does do it's own thing in the oven.<br>Bake for 40 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/20396/chocolate-pudding-cake-vegan"},{"id":"20391","title":"Rum Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a sheet pan with aluminum foil or parchment paper.<br>Place chopped chocolate in a heatproof bowl.<br>In a saucepan, combine cream and butter.<br>Place over low heat, and bring to a boil.<br>Pour over chocolate, and stir until chocolate is melted and smooth.<br>Stir in cake crumbs and rum.<br>Set aside until firm, but not hard.<br>Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles.<br>Place on the prepared tray.<br>Refrigerate 30 minutes or until firm.<br>Serve in small paper cups.","url":"https://recipe.bluelayer.org/recipe/20391/rum-truffles"},{"id":"20380","title":"White Chocolate Pumpkin Almond Butter","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>vanilla extract<br>pumpkin, raw","directions":"Add the almonds to the bowl of your food processor.<br>Turn on the processor and allow the almonds to blend until they become smooth and creamy, about 8-10 minutes.<br>Add the white chocolate chips and blend until the chocolate is fully melted and smooth.<br>Add the pumpkin puree, vanilla extract, and pumpkin pie spice.<br>Blend until smooth.<br>Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20380/white-chocolate-pumpkin-almond-butter"},{"id":"20344","title":"Trail Mix II","ingredients":"nuts, walnuts, english<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend walnuts, dried cranberries and chocolate chips.<br>Serve 1/4 of mixture to each person.<br>Complement each snack with an 8 fl oz glass of milk.","url":"https://recipe.bluelayer.org/recipe/20344/trail-mix-ii"},{"id":"20315","title":"Chocolate Drizzled Almonds","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spread whole almonds in a single layer in shallow pan.<br>Place in cold oven, roast at 350F for 12 to 20 minutes, stirring occasionally, until fragrant.<br>Place roasted almonds on foil, parchment paper or a serving platter.<br>Melt chocolate in a small bowl in microwave for one minute at medium high power.<br>Stir well.<br>Microwave in additional 10-20 second intervals stirring until smooth.<br>Pour melted chocolate into a baggie.<br>Cut a small hole in a corner of the bag.<br>Drizzle chocolate over the almonds in a decorative pattern.<br>Place in the fridge to harden.<br>** Try drizzling your almonds with bittersweet, milk or white chocolate -- or a combination of all three!","url":"https://recipe.bluelayer.org/recipe/20315/chocolate-drizzled-almonds"},{"id":"20312","title":"Florentine Squares","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>nuts, almonds","directions":"Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.<br>Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan.<br>Stir to combine, then add the butter.<br>Stir over medium-low heat until the butter melts.<br>Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching.<br>Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored.<br>Remove from heat, and stir in almonds.<br>Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible.<br>A pool about 8 inches in diameter is fine.<br>Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet.<br>If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly.<br>Bake for about 5 to 6 minutes total, or until golden but not dark brown.<br>Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning.<br>Place the baking sheet on a wire rack and cool for 2 to 3 minutes.<br>While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel.<br>If the mixture is too warm, it will not cut cleanly.<br>If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.<br>Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water.<br>With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains.<br>Fill a small handmade paper cone with the chocolate and snip off the tip.<br>Pipe thin lines of chocolate back and forth over the squares' surface.<br>Refrigerate the squares briefly, just to set the chocolate.<br>Remove from the refrigerator and set aside in a cool, dry place.<br>To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.","url":"https://recipe.bluelayer.org/recipe/20312/florentine-squares"},{"id":"20298","title":"Keep on Truckin' Trail Mix","ingredients":"raisins, seeded<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Use your clean, dry hands to mix the ingredients in the bowl.<br>If you want to take this snack with you or save some for later, put a few handfuls of the trail in a resealable plastic bag.<br>Store it in a cool, dry place.<br>(Not in the refrigerator.)","url":"https://recipe.bluelayer.org/recipe/20298/keep-on-truckin-trail-mix"},{"id":"20279","title":"White Chocolate Cranberry Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 350F.<br>Using an electric mixer, beat butter with sugar until light and fluffy.<br>Using a wooden spoon, gradually stir inf flour, 3/4 cup of the white chocolate and 1 cup of the cranberries.<br>Blend until just combined.<br>Drop rounded teaspoonfuls of dough 2 inches apart onto a parchment paper-lined baking sheet.<br>Top each cookie with some of the reserved white chocolate and cranberries.<br>Let cool completely.","url":"https://recipe.bluelayer.org/recipe/20279/white-chocolate-cranberry-shortbread"},{"id":"20278","title":"Highlander Caramel Slice","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>butter, without salt<br>milk, canned, condensed, sweetened<br>syrup, maple, canadian<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180C Grease 20x30 cm sponge roll tin.<br>Prepare base.<br>Combine flour, baking powder, coconut, sugar and then stir in butter.<br>Press into tin.<br>Bake 10 minutes.<br>While base is cooking, prepare filling combine ingredients in saucepan and heat until boiling.<br>Stir over heat for another 5 minutes and then spread on base of slice.<br>Return to oven for 10 minutes.<br>Place chocolate in microwave to melt.<br>Spread over slice.<br>Chill until chocolate is just set and not too hard and use warm knife to cut into slices.","url":"https://recipe.bluelayer.org/recipe/20278/highlander-caramel-slice"},{"id":"20275","title":"Simple Chocolate Biscuits","ingredients":"butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat the oven to 180C, and line a baking sheet with non stick paper.<br>Put the butter and sugar in a bowl and beat until fluffy.<br>Melt 75g of the chocolate.<br>Chop the remaining chocolate into little chunks.<br>Add the melted chocolate into the butter mixture and mix until smooth.<br>In a separate bowl sift the flours, cocoa and baking powder.<br>Beat it into the chocolate mixture.<br>Stir in the chocolate chunks.<br>Drop teaspoon size balls onto baking sheet, press down slightly.<br>Bake for 20-25 minutes until crisp on the outside.<br>They may be a little soft in the middle--this is the melted chocolate.<br>Allow to cool on the tray.","url":"https://recipe.bluelayer.org/recipe/20275/simple-chocolate-biscuits"},{"id":"20271","title":"Pretzel Chow Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>peanut butter, smooth style, without salt<br>vanilla extract<br>pretzels, soft, unsalted<br>sugars, granulated","directions":"Place the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted.<br>Add the peanut butter and vanilla, and stir again until homogenous.<br>Remove the bowl from the heat, then add the pretzels.<br>Using two spatulas, toss the pretzels to coat completely with the chocolate.<br>Add the sugar to the bowl and toss again to coat the pretzels.<br>Serve as is, or store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/20271/pretzel-chow-mix"},{"id":"20265","title":"Semisweet Hot Fudge","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>syrups, corn, light<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Heat the cream, butter, corn syrup, and sugar in a large saucepan until it begins to boil.<br>Boil for 3 minutes, stirring occasionally, making sure it doesnt boil over.<br>Remove from the heat and add the chocolate pieces, stirring until melted and smooth.<br>Stir in the vanilla.<br>Serve warm.<br>This sauce can be stored in the refrigerator for up to 2 weeks.<br>Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.","url":"https://recipe.bluelayer.org/recipe/20265/semisweet-hot-fudge"},{"id":"20229","title":"Glossy Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>syrups, corn, light<br>water, bottled, generic","directions":"Combine chocolate, place over double boiler, stir until melted.<br>Whisk in syrup and water, incorporating well.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/20229/glossy-chocolate-sauce"},{"id":"20226","title":"Simple Secret Icing","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>vanilla extract<br>salt, table","directions":"Melt the chocolate in a stainless steel bowl over a pan of simmering water or in a warm oven and set aside.<br>Cream the butter in the bowl of an electric mixer fitted with the paddle attachment at medium speed until very soft.<br>Switch to the whisk attachment, add the confectioners sugar, and continue whipping at medium speed for a minute or two, stopping the mixer to scrape the bottom and sides of the bowl as needed.<br>This mixture should be very soft and fluffy.<br>Combine the cocoa powder and water in a mixing cup or small bowl and stir it into a warm paste.<br>Allow it to cool a little.<br>This is your cocoa paste.<br>Add the melted milk chocolate, cocoa paste, cream, vanilla, and salt to the mixing bowl and whip at low speed until smooth.<br>If it is too thin to spread onto a cake or cookie and hold its shape, chill it for 20 minutes or so.<br>If it is still too thin, whisk in some more butter and chill again.<br>If it is too thick, add a little more cream.<br>Chill the icing with the whip attachment in the bowl; whip it up one last time before using.","url":"https://recipe.bluelayer.org/recipe/20226/simple-secret-icing"},{"id":"20220","title":"Black Forest Fudge","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>cherries, sweet, raw<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>butter, without salt<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 5 x 3-inch loaf pan with foil.<br>Place first 4 ingredients in medium metal bowl.<br>Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.<br>Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.<br>Add dried cherries.<br>Attach candy thermometer to side of pan.<br>Increase heat to medium-high.<br>Boil until thermometer registers 230F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.<br>Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).<br>Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.<br>Transfer fudge to prepared pan; smooth top.<br>Sprinkle with chocolate chips.<br>Chill until firm, about 3 hours.<br>Lift fudge from pan, using foil as aid.<br>Fold down foil.<br>Trim edges of fudge.<br>Cut fudge into 24 pieces.<br>(Can be made 2 weeks ahead.<br>Refrigerate in airtight container.)<br>Let stand 30 minutes at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/20220/black-forest-fudge"},{"id":"20217","title":"Chocolate-Almond Velvet","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>cream, fluid, heavy whipping<br>vanilla extract<br>nuts, almonds","directions":"Combine syrup, milk, cream and vanilla, chill.<br>Whip until fluffy and soft peaks form.<br>Fold in nuts.<br>Pile into refrigerator tray, freeze until firm.<br>Serve sprinkled with toasted almonds.","url":"https://recipe.bluelayer.org/recipe/20217/chocolate-almond-velvet"},{"id":"20209","title":"Chocolate Rice Krispies Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Butter a 9x13x2 inch dish.<br>Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes.<br>Stir.<br>Add Rice Krispies.<br>Mix well.<br>Spread into dish.<br>Chill, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/20209/chocolate-rice-krispies-treats"},{"id":"20199","title":"Samoa Tartlets","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table<br>dulce de leche<br>ice creams, vanilla","directions":"Position a rack in the middle of the oven and preheat to 350 degrees.<br>Grease a 12-cup muffin pan with butter.<br>Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined.<br>Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times.<br>Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds.<br>Bake until the crusts are golden, about 20 minutes.<br>Remove the pan from the oven and sprinkle the chocolate evenly over each crust.<br>Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes.<br>Sprinkle each crust with 1 tablespoon of the remaining coconut.<br>Cool slightly, then freeze crusts in the pan until set, about 15 minutes.<br>With a thin spatula, gently remove each crust from the muffin pan.<br>Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.<br>Photograph by Tina Rupp","url":"https://recipe.bluelayer.org/recipe/20199/samoa-tartlets"},{"id":"20179","title":"Crispy Rice Candy","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine cereal, peanuts, marshmallows and peanut butter.<br>Stir until evenly mixed.<br>In a microwave-safe bowl, or in a double boiler, cook chocolate until melted.<br>Stir occasionally until chocolate is smooth.<br>Stir chocolate into cereal mixture.<br>Mixture will be slightly runny.<br>Drop by tablespoons onto waxed paper.<br>Let set until firm, 2 hours.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/20179/crispy-rice-candy"},{"id":"20163","title":"Fudgy Chocolate Glaze","ingredients":"butter, without salt<br>syrups, corn, light<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan, combine butter, light corn syrup and water.<br>Cook over medium heat, stirring constantly, until mixture begins to boil.<br>Remove from heat; add chocolate chips, stirring until melted.<br>Cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/20163/fudgy-chocolate-glaze"},{"id":"20152","title":"Chocolate Frosting for Zucchini Brownies","ingredients":"cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt together the 6 tablespoons of cocoa and the butter; set aside to cool.<br>In a medium bowl, blend together the confectioner's sugar, milk, and 1/2 teaspoon of vanilla.<br>Stir in the cocoa mixture.<br>Spread over cooled brownies, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/20152/chocolate-frosting-for-zucchini-brownies"},{"id":"20151","title":"No Bake Energy Bites","ingredients":"peanut butter, smooth style, without salt<br>oats<br>cranberries, dried, sweetened<br>goji berries, dried<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>vanilla extract","directions":"Stir all ingredients together in a medium bowl until thoroughly mixed.<br>Let chill in the refrigerator for half an hour.<br>Once chilled, roll into balls of whatever size you would like.<br>Store in an airtight container and keep refrigerated for up to 1 week.<br>Some folks use chocolate chips, but I use dried fruit as my husband is diabetic.<br>Makes about 20-25 balls.","url":"https://recipe.bluelayer.org/recipe/20151/no-bake-energy-bites"},{"id":"20145","title":"Frozen Chocolate Kisses - Sugar Free","ingredients":"cream, fluid, heavy whipping<br>cheese, parmesan, hard<br>cream, sour, cultured<br>cream, fluid, heavy whipping<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Whip 1 cup cream and set aside.<br>In a separate bowl, cream the cream cheese.<br>Add in sour cream, heavy cream, and water.<br>Mix well.<br>Stir in pudding powder and blend well.<br>Fold into whipped cream until well mixed.<br>Using a pastry bag with a star tip, pipe Hershey sized kisses onto a sheet pan covered with wax paper or parchment paper.<br>Place in freezer until solid, then store in container in freezer.","url":"https://recipe.bluelayer.org/recipe/20145/frozen-chocolate-kisses-sugar-free"},{"id":"20140","title":"Scrumptious Chocolate Caramel Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt","directions":"Preheat oven to 350 degrees.<br>Use 9\" square pan or possibly 11\" x 7 1/2\" pan.<br>In small bowl combine crust ingredients.<br>Beat at low speed, scrape bowl often till mix is crumbly, 1 to 2 min.<br>Press on bottom of greased 9\" square pan.<br>Bake 12 to 17 min till edges are brown.<br>Meanwhile, in the same bowl, combine all filling ingredients except coconut and chocolate chips.<br>Beat at low speed, scrape bowl often for 1 to 2 min.<br>Stir in coconut and chips.<br>Pour over crust, bake for 20 to 30 min or possibly till filling is set and is golden.<br>Cold then cut into 1 1/2\" squares.","url":"https://recipe.bluelayer.org/recipe/20140/scrumptious-chocolate-caramel-bars-recipe"},{"id":"20125","title":"Bourbon Satin","ingredients":"cream, whipped, cream topping, pressurized<br>chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, whiskey, 86 proof","directions":"Mix all ingredients in a cocktail shaker with cracked ice.<br>Serve in a chilled cocktail glass.","url":"https://recipe.bluelayer.org/recipe/20125/bourbon-satin"},{"id":"20123","title":"Eat More Truffles","ingredients":"oats<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"In a large bowl, stir together quick oats and chopped peanuts.<br>Set aside.<br>In a medium-sized pot, over medium high heat, combine peanut butter and corn syrup.<br>Bring to a low boil, stirring occasionally.<br>Once boiling, remove from heat and stir in chocolate chips until melted.<br>Pour chocolate mixture over the oat and peanut mixture.<br>Stir well.<br>Let mixture rest for several hours or until cooled.<br>Using a small 1-ounce ice cream or cookie scoop, measure out equal amounts of chocolate mixture and roll into balls.<br>Roll each ball in cocoa powder individually, or place all balls and cocoa powder in a plastic bag and shake until coated.","url":"https://recipe.bluelayer.org/recipe/20123/eat-more-truffles"},{"id":"20122","title":"Teddy Graham Dip","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Mix all ingredients together and serve with Teddy Graham Cookies for dipping- is delicious either chilled or room temperature!<br>I like to mix up three of the Teddy Flavors for variety- my choices being honey, chocolate, and chocolate chip.<br>YUM!","url":"https://recipe.bluelayer.org/recipe/20122/teddy-graham-dip"},{"id":"20119","title":"Tiger Fudge","ingredients":"vanilla extract<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt vanilla chips with peanut butter in microwave.<br>Put 1/2 cup of peanut butter mixture in a separate bowl.<br>Add chocolate chips.<br>Heat in microwave until chips are melted.<br>Pour remaining white mixture into 6x9 inch pan lined with foil.<br>Drop spoonfuls of \"brown\" chocolate mixture onto the \"white\" chocolate.<br>Take a knife and cut through chocolate creating a marble effect.<br>Put in refrigerator for 20 minutes.<br>Peel off foil.<br>Cut into squares and pig out!","url":"https://recipe.bluelayer.org/recipe/20119/tiger-fudge"},{"id":"20115","title":"Chocolate Nut Wreaths","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cherries, sweet, raw","directions":"Grease and line a tray with non-stick baking paper.<br>Using a teaspoon, spoon a little melted chocolate onto baking paper (although it might be easier to pipe it) and spread out in the form of a wreath shape.<br>Decorate with almonds and glace cherries.<br>Repeat with remaining chocolate, almond and cherries to use all ingredients and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/20115/chocolate-nut-wreaths"},{"id":"20106","title":"Chocolate Anzac Biscuits","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>syrup, maple, canadian<br>water, bottled, generic<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 160C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.<br>Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined.<br>Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture.<br>Pour the butter mixture in with the oats mixture and stir until well combined.<br>Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading.<br>Flatten slightly and bake for 10-12 minutes or until golden in colour.<br>Allow to cool on the tray.<br>Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set.<br>Make about 24.","url":"https://recipe.bluelayer.org/recipe/20106/chocolate-anzac-biscuits"},{"id":"20100","title":"Granola Bars","ingredients":"oats<br>oil, canola<br>butter, without salt<br>salt, table<br>sugars, brown<br>honey<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>molasses<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat germ, crude<br>nuts, pecans<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 350 degrees F.<br>In a bowl, toss the oats with the canola oil, melted butter and salt.<br>Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn.<br>Remove from the oven and set aside.<br>Reduce the heat to 325 degrees F.<br>In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.<br>Heat the mixture slowly, stirring until all combined.<br>Stir in the vanilla and remove from the heat.<br>Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds.<br>Pour in the sugar mixture, stirring as you pour.<br>Toss to combine; it will be sticky.<br>Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes.<br>Remove from oven and let cool.<br>Cut pieces with a sharp knife and remove from the pan.<br>You can cut them while they're still warm if that's easier.<br>Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered.<br>Set on parchment until set, sticking in the fridge to hasten this along if necessary.","url":"https://recipe.bluelayer.org/recipe/20100/granola-bars"},{"id":"20099","title":"Malted Chocolate Chip Cookies - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>syrup, maple, canadian<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract","directions":"Preheat oven to 350F.<br>Mix all the dry ingredients together.<br>Mix all the wet ingredients together.<br>Mix everything together.<br>Shape into 8-12 balls, put on cooked sheet lined with parchement.<br>Flatten slightly.<br>Leave room between them because the will spread out.<br>Bake for 10-12 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/20099/malted-chocolate-chip-cookies-vegan"},{"id":"20096","title":"Brown Sugar Pecan Chocolate Take Along Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>butter, without salt<br>sugars, brown<br>nuts, pecans","directions":"Preheat oven to 350*.<br>Grease and flour 13x9x2 pans.<br>Prepare cake following package directions.for original recipe.<br>Add chocolate chips and marshmallows to batter.<br>Pour into pan.<br>Drizzle melted butter over batter.<br>Sprinkle with brown sugar and top with pecans.<br>Bake at 350* for 45-55 minutes.<br>Serve warm or cool completely.","url":"https://recipe.bluelayer.org/recipe/20096/brown-sugar-pecan-chocolate-take-along-cake"},{"id":"20093","title":"Chocolate Walnut Banana Muffins - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>bananas, raw<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 375*F (190*C) Prepare 12- cup muffin tray with paper or light coating of coconut oil.<br>Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.<br>Add the mashed banana and syrup, and oil.<br>Stir just until all flour is absorbed.<br>Fold in the chocolate chips and nuts.<br>Portion the batter into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/20093/chocolate-walnut-banana-muffins-vegan"},{"id":"20065","title":"No Fail Fudge","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Line an 8-in.<br>square pan with foil and greased the foil with 1 teaspoon butter; set aside.<br>In a large bowl, combine the confectioners' sugar, cocoa and salt.<br>Melt remaining butter; add milk and vanilla.<br>Stir into sugar mixture until blended; whisk until smooth.<br>Stir in M&amp;M's.<br>Immediately spread into prepared pan.<br>Refrigerate until firm, about 2 hours.<br>Using foil, lift fudge out of pan.<br>Discard foil; cut fudge into 1-in.<br>squares.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/20065/no-fail-fudge"},{"id":"20048","title":"White Chocolate Krispies Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large Pyrex dish, melt the chocolate in a 200 degree oven for at least 10 minutes.<br>Add the peanut butter while in oven about 2-3 minutes.<br>Take the dish out of the oven and mix.<br>Add marshmallows; mix well.<br>Add peanuts and rice krispies; mix well.<br>Spoon out with teaspoons onto wax paper and let stand about 2 hours.<br>Refrigerate in air tight containers.<br>Or you can freeze them.","url":"https://recipe.bluelayer.org/recipe/20048/white-chocolate-krispies-treats"},{"id":"20047","title":"Incredibly Easy White Chocolate Blueberry Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>blueberries, raw<br>orange juice, raw","directions":"LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.<br>Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.<br>Add almonds, blueberries and orange peel; stir until well blended.<br>SPREAD chocolate mixture into prepared pan.<br>Refrigerate 2 hours or until firm.<br>LIFT fudge from pan, using foil handles.<br>Cut into 48 pieces.<br>Store in tightly covered container in refrigerator up to 3 weeks.<br>(Do not freeze.<br>).<br>Wrap pieces in cellophane and tie with a bow for a cute gift!","url":"https://recipe.bluelayer.org/recipe/20047/incredibly-easy-white-chocolate-blueberry-fudge"},{"id":"20037","title":"Milk-Chocolate and Peanut Butter Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"Warm milk and cream in a medium saucepan over a medium-low heat.<br>Add chocolate, and whisk until melted and combined.<br>Continue to warm mixture until thick, about 5 minutes.<br>Whisk in peanut butter until smooth.","url":"https://recipe.bluelayer.org/recipe/20037/milk-chocolate-and-peanut-butter-hot-cocoa"},{"id":"20029","title":"Diabetic Friendly Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract","directions":"In a small bowl , microwave the cream on high for 1 minute, 30 seconds.<br>You may heat cream in a small pot until just hot, do not bring to a boil.<br>Add in chocolate chips and let sit 30 seconds.<br>Whisk together until chocolate melts in and mixture is well incorporated.<br>Add in butter and vanilla.<br>Whisk until butter is melted.<br>Let ganache sit for 20 minutes before topping your favorite dessert.<br>You may make this mocha flavored by adding in a tablespoon of instant coffee to heated cream.<br>Follow directions the same after this step.","url":"https://recipe.bluelayer.org/recipe/20029/diabetic-friendly-chocolate-ganache"},{"id":"20026","title":"No Bake Chocolate Peanut Butter Cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>oats<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Line a baking sheet with waxed paper.<br>Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes.<br>Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.<br>Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/20026/no-bake-chocolate-peanut-butter-cookies"},{"id":"20005","title":"Low-Fat Ice Cream Cassata Slice","ingredients":"ice creams, chocolate<br>nuts, pine nuts, dried<br>ice creams, vanilla<br>apricots, dried, sulfured, uncooked<br>figs, dried, uncooked<br>peaches, yellow, raw<br>cherries, sweet, raw<br>cherries, sweet, raw","directions":"Line a 20 cm x 10 cm (8 in x 4 in) bar tin with enough plastic wrap to hang down the sides of the tin.<br>Put the chocolate ice cream and pine nuts in a bowl and mix to combine.<br>Spoon the mixture into the base and up the sides of the tin, leaving the centre hollow.<br>Freeze until firm.<br>Mix the vanilla icecream with the dried fruit and spoon into the bar tin over the chocolate ice cream.<br>Smooth the surface and cover with overhanging plastic wrap.<br>Freeze overnight until firm.<br>Remove from the tin, discard the plastic and slice with a knife heated in hot water.","url":"https://recipe.bluelayer.org/recipe/20005/low-fat-ice-cream-cassata-slice"},{"id":"20001","title":"Chocolate Drizzle (Diabetic)","ingredients":"cornstarch<br>water, bottled, generic<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>butter, without salt","directions":"Blend cornstarch and cold water and pour into small saucepan.<br>Add salt and chocolate.<br>Cook on low until chocolate melts and mixture is thick.<br>Remove from heat.<br>Stir in sugar substitue and blend in butter.<br>Store in fridge.<br>Use over cake or ice cream.","url":"https://recipe.bluelayer.org/recipe/20001/chocolate-drizzle-diabetic"},{"id":"19996","title":"Chocolate Low-Carb Cookies","ingredients":"beverages, protein powder whey based<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>nuts, almonds","directions":"Melt butter and cream cheese in microwave Add Splenda and stir until smooth Mix in remaining ingredients Add nuts, if using.<br>Bake at 325 for 9-11 minutes.","url":"https://recipe.bluelayer.org/recipe/19996/chocolate-low-carb-cookies"},{"id":"19993","title":"Mahogany Buttercrunch Toffee","ingredients":"nuts, almonds<br>sugars, brown<br>water, bottled, generic<br>butter, without salt<br>vanilla extract<br>leavening agents, baking soda<br>candies, semisweet chocolate","directions":"Preheat oven to 350 degrees F.<br>Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.<br>Watch carefully, they go from getting hot to dark brown in just a few seconds!<br>Cool to room temperature.<br>In a food processor pulse the almonds until they are finely chopped.<br>Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.<br>Set aside.<br>In a medium, heavy saucepan combine the brown sugar, water and butter.<br>Have your baking soda and vanilla extract ready.<br>Over medium heat bring the sugar mixture to boil.<br>Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).<br>Immediately remove the saucepan from the heat as the temperature will rapidly rise.<br>Immediately add the baking soda and vanilla extract.<br>Pour this mixture over the nuts on your baking sheet.<br>Quickly scatter the chocolate over the hot toffee.<br>Press lightly so it starts melting.<br>After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.<br>Spread the remaining chopped almonds over the melted chocolate.<br>Cool completely and break into irregular pieces using a sharp knife.<br>Store in an airtight container at room temperature for about one month.<br>Makes one pound.<br>Can be doubled.","url":"https://recipe.bluelayer.org/recipe/19993/mahogany-buttercrunch-toffee"},{"id":"19992","title":"Cranberry Haystacks","ingredients":"cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Toast coconut until lightly browned in a 350 degree oven.<br>Melt chips in microwave for 1 minute.<br>Stir, and continue melting and stirring until chips are thoroughly melted and smooth.<br>Stir in cranberries and coconut until well dispersed.<br>Drop by tablespoonfuls onto wax paper.<br>Let cool and store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/19992/cranberry-haystacks"},{"id":"19990","title":"No Bake Oatmeal Cookies Recipe","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract","directions":"Add the oats, peanut butter, chocolate chips, and vanilla to a medium mixing bowl; set aside.<br>Line 2 rimmed baking sheets with waxed paper and set aside.<br>Combine the butter, milk, and sugar in a small, heavy saucepan set over medium-high heat.<br>Boil for 1 minute.<br>Pour the hot milk mixture into the oat mixture and stir well.<br>Drop spoonfuls onto the waxed paper and cool, refrigerated, until the cookies set.<br>If youre in a hurry, you can pop the cookies in the freezer to set faster.<br>Remove from the waxed paper and serve.","url":"https://recipe.bluelayer.org/recipe/19990/no-bake-oatmeal-cookies-recipe"},{"id":"19981","title":"Monster Munch Halloween Popcorn Mix","ingredients":"snacks, popcorn, air-popped (unsalted)<br>corn, sweet, white, raw<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>nuts, almonds","directions":"Mix popcorn, candy corn, peanuts, and peanut butter pieces together in a large bowl.<br>Melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave).<br>Do not overheat or chocolate will scorch.<br>Pour melted almond bark over popcorn mixture; stir until popcorn is well coated.<br>Spread popcorn mixture out onto a flat surface lined with waxed paper or parchment.<br>Let dry completely, then break into clumps.","url":"https://recipe.bluelayer.org/recipe/19981/monster-munch-halloween-popcorn-mix"},{"id":"19968","title":"Raspberry Chocolate Chip Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>honey<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Simmer milk, heavy cream, and honey in pot for 10 minutes.<br>Remove from heat and stir in extract.<br>Cool quickly in ice bath.<br>Place plastic wrap on surface of liquid and refrigerate for couple of hours or overnight.<br>Place liquid in ice cream machine for 20 minutes or until nearly finished.<br>Add chocolate chips during last few minutes of mixing.","url":"https://recipe.bluelayer.org/recipe/19968/raspberry-chocolate-chip-ice-cream"},{"id":"19959","title":"Easy Chocolate Cream in a Microwave","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add cake flour, cocoa, and sugar into a bowl and mix well.<br>Heat the milk until it's right below the boiling point.<br>Add that in small batches into the bowl from Step 1.<br>Mix with each addition.<br>Microwave at 600 W for 2 minutes.<br>Mix, then microwave again for another 2 minutes.<br>Add butter and the chopped chocolate.<br>Mix everything together.<br>Let it cool down to finish.","url":"https://recipe.bluelayer.org/recipe/19959/easy-chocolate-cream-in-a-microwave"},{"id":"19939","title":"Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>candies, marshmallows<br>nuts, walnuts, english","directions":"In a medium saucepan, bring evaporated milk, sugar, and salt to a full boil.<br>Cook 5 minutes, stirring constantly.<br>Remove from heat and add vanilla, chocolate chips, marshmallows, and nuts, if desired.<br>Stir until combined and marshmallows are melted.<br>Put in an 8x8 pan and set aside to cool until thoroughly set.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/19939/fudge"},{"id":"19927","title":"Homemade Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, chili powder","directions":"Heat milk in a saucepan over medium heat until almost boiling.<br>Lower heat to medium-low; add chocolate chips, vanilla extract, nutmeg, cloves, cinnamon, and chili powder.<br>Cook and stir milk mixture until chocolate is dissolved, 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19927/homemade-hot-chocolate"},{"id":"19925","title":"Choco-coconut Bars","ingredients":"milk, canned, condensed, sweetened<br>vanilla extract<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend the condensed milk and the vanilla together in a bowl.<br>Add the powdered sugar a little at a time, blending each time until smooth.<br>Stir in the coconut.<br>You should have a firm mixture.<br>Pat the mixture into a greased 9 x 13 inch pan and chill until firm.<br>Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted.<br>Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.<br>Set each bar on a fork and dip into the chocolate, completely coating the bar.<br>Let excess drip off, then set on waxed paper.<br>Repeat for each bar.<br>Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/19925/choco-coconut-bars"},{"id":"19901","title":"Easy Chocolate-Covered Raisins (Crock-Pot)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Put chocolate ( milk and white) in crock pot on low.<br>stir after 30 minutes to blend.<br>continue cooking 10 minutes.<br>add in raisins, blend.<br>with teaspoon drop onto wax paper.<br>let cool.<br>enjoy!","url":"https://recipe.bluelayer.org/recipe/19901/easy-chocolate-covered-raisins-crock-pot"},{"id":"19899","title":"Coconut Joys - 1986 Winner","ingredients":"butter, without salt<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter in saucepan.<br>Remove from heat.<br>Add sugar, coconut and milk.<br>Fill center with melted chocolate.<br>Chill until firm.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/19899/coconut-joys-1986-winner"},{"id":"19895","title":"Austrian Maple Spice Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>honey<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>sugars, granulated<br>water, bottled, generic","directions":"Butter a non-stick 28cm.<br>springform tin and set aside.<br>Preheat the oven to 180c.<br>In a large bowl, mix together the flour, cinnamon, grnd cloves, ginger and cocoa.<br>In a separate bowl, whisk the maple syrup, honey, sugar, buttermilk and vanilla.<br>Gently but thoroughly combine the flour mix and the syrup mix.<br>Pour the batter into the prepared cake tin and bake at 170c.<br>for 1 hour and 10 min, till the cake is \"springy\" when pressed gently in the centre.<br>Remove the cake from the oven and cold thoroughly in the tin.<br>When which cake is cool, remove it from the cake tin and set aside.<br>To make the glaze, heat the chocolate and butter, either in the microwave or possibly in a bowl resting over a saucepan of simmering water.<br>When melted, whisk in the orange juice thoroughly.<br>Meanwhile, hot the marmalade and gently spread it over the surface of the cake.<br>Allow to cold.<br>When the chocolate mix is smooth, carefully pour over the marmalade topped cake and spread to cover.<br>Cut the rind of the orange into fine strips or possibly use a \"zester\".<br>Heat the sugar and water together in a small saucepan and when liquid, add in the orange strips and simmer for 5 min.<br>Lift out the caramelised orange strips and allow to cold.<br>(throw away remaining syrup).<br>Before serving, pile the caramelised orange strips in the centre of the cake.","url":"https://recipe.bluelayer.org/recipe/19895/austrian-maple-spice-cake-recipe"},{"id":"19876","title":"Chocolate Covered Coconut Snowball","ingredients":"water, bottled, generic<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the water and the sugar and bring to boil.<br>The syrup will be done when, after cooling your fingers with icecold water, fhe syrup will form soft threads that break easily.<br>Stir the syrup until it's white and then mix it with the coconut.<br>Let it cool down.<br>Melt the butter and add the chocolate until it melts completely.<br>Whip the cream until it's done and quicly stir in the melted chocolate.<br>Use a pastry bag bit a small end to make small dots.<br>Put them in the freezer until they hard so they don't melt in your hands.<br>Once hard start making balls with thr coconut, placing a dot in the middle.<br>Put the balls for 45min.<br>in the freezer.<br>Melt the chocolate at bain-marie (a.k.a water bath) and bath the frozen coconut balls, put them on a baking sheet and let the chocolate harden.<br>Must be kept in the fridge because it contains dietary products.<br>You can mix orange zest or lemon zest in them to give them an extra-punch ;)","url":"https://recipe.bluelayer.org/recipe/19876/chocolate-covered-coconut-snowball"},{"id":"19851","title":"Belgian Chocolate-Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated","directions":"In a saucepan, bring the cream to a boil.<br>Remove from the heat and add the chocolate.<br>Let stand for 2 minutes, then stir until the chocolate is melted.<br>Add the confectioners' sugar and whisk until smooth.","url":"https://recipe.bluelayer.org/recipe/19851/belgian-chocolate-fudge-sauce"},{"id":"19839","title":"Trail Mix I","ingredients":"nuts, almonds<br>raisins, seeded<br>mini semi-sweet chocolate baking chips,","directions":"Combine almonds, raisins and chocolate chips for a tasty trail mix.<br>Serve each person 1/4 of the mixture.","url":"https://recipe.bluelayer.org/recipe/19839/trail-mix-i"},{"id":"19828","title":"Chocolate Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring whipping cream to simmer in small saucepan.<br>Remove from heat.<br>Add chopped chocolate; stir until chocolate is melted and smooth.<br>Cool sauce until lukewarm.<br>(Sauce can be prepared 1 day ahead.<br>Cover and refrigerate.<br>Rewarm over low heat until just lukewarm and pourable, stirring frequently.)","url":"https://recipe.bluelayer.org/recipe/19828/chocolate-sauce"},{"id":"19823","title":"Dark Chocolate Cherry Candies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>cherries, sweet, raw<br>nuts, almonds","directions":"LINE baking sheets with wax paper.<br>MICROWAVE chocolate in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR.<br>If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.<br>Stir in pretzels, cherries and almonds until well coated.<br>Drop by rounded tablespoon onto prepared trays.<br>Refrigerate for 20 minutes.<br>Store in airtight container at room temperature.<br>NOTE: Coarsely chopped dried apricots or sweetened dry cranberries can be substituted for the dried cherries.","url":"https://recipe.bluelayer.org/recipe/19823/dark-chocolate-cherry-candies"},{"id":"19806","title":"Trail Mix","ingredients":"nuts, walnuts, english<br>nuts, cashew nuts, raw<br>cranberries, dried, sweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Mix all ingredients together.","url":"https://recipe.bluelayer.org/recipe/19806/trail-mix"},{"id":"19804","title":"Nut Goody Candy","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"In double boiler or heavy saucepan,melt the almond bark and peanut butter.<br>Stir in the chips and add peanuts to the mixture.<br>Drop by teaspoons onto wax paper.<br>Store in a cool place.","url":"https://recipe.bluelayer.org/recipe/19804/nut-goody-candy"},{"id":"19800","title":"Orange Hazelnut Chocolate Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, hazelnuts or filberts<br>orange juice, raw","directions":"Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting.<br>Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly.<br>Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes).<br>It will begin to get a bit thicker as it cools.<br>If using a thermometer, it should register 95F.<br>Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate.<br>If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.<br>Set the pan of chocolate over the pan of warm water.<br>The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.<br>In a bowl, mix the hazelnuts thoroughly with the chopped candied orange peel.<br>Stir this mixture into the chocolate, making sure that the nuts and peel are thoroughly coated with the chocolate.<br>Line a baking sheet with parchment or waxed paper.<br>Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them.<br>Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The clusters are best served at room temperature.<br>Orange Almond Chocolate Clusters: Replace the hazelnuts with toasted, whole, unblanched almonds.<br>White Chocolate Orange Almond Clusters: Replace the bittersweet chocolate with white chocolate and replace the hazelnuts with toasted, whole, unblanched almonds.<br>Orange Pecan Chocolate Clusters: Replace the hazelnuts with toasted pecans.<br>Cherry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped dried cherries and replace the hazelnuts with toasted, whole, unblanched almonds.<br>Cranberry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped sweetened dried cranberries and replace the hazelnuts with toasted, whole, unblanched almonds.<br>White Chocolate Apricot Hazelnut Clusters: Replace the bittersweet chocolate with white chocolate and replace the candied orange peel with roughly chopped dried apricots.","url":"https://recipe.bluelayer.org/recipe/19800/orange-hazelnut-chocolate-clusters"},{"id":"19793","title":"Classic Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>seeds, chia seeds, dried<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>nuts, pecans","directions":"Preheat the oven to 350F.<br>Line an 8-inch square baking pan with parchment paper and grease the sides.<br>In a double boiler, melt the chocolate and butter together.<br>In a small bowl, mix together the chia seeds and water.<br>Put the cake mix in a large bowl and make a well in the center.<br>Pour in the melted chocolate mixture, chia seed mixture, and syrup and mix well.<br>Stir in the nuts.<br>Pour the mixture into the pan.<br>Bake for 20 minutes.<br>It will look dry on top but will still be soft inside.<br>Allow it to cool completely before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/19793/classic-brownies"},{"id":"19786","title":"Black-And-White Cows","ingredients":"beverages, carbonated, cola, regular<br>ice creams, chocolate","directions":"Divide half of the cola among four glasses.<br>Add ice cream to each glass.<br>Pour remaining cola over ice cream.<br>Add spoons and straws.","url":"https://recipe.bluelayer.org/recipe/19786/black-and-white-cows"},{"id":"19768","title":"Kim's Tiger Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place white chocolate wafers and peanut butter in a large, microwave-safe glass bowl.<br>Microwave at 50% power for 2-3 minutes.<br>Stir and microwave for an additional 2-3 minutes until completely melted.<br>The time required will depend on your microwave.<br>Line a large baking sheet with parchment paper.<br>Spread the white chocolate-peanut butter mixture evenly on the lined baking sheet.<br>Melt the chocolate chips in a small bowl in the microwave.<br>This should take less than a minute at 50% power.<br>Drop spoonfuls of melted chocolate randomly on the white chocolate mixture.<br>Use a skewer or the tip of a knife to swirl the chocolate.<br>Cool, break into bite size pieces or use a bench knife to cut into small squares.","url":"https://recipe.bluelayer.org/recipe/19768/kims-tiger-butter"},{"id":"19762","title":"Fluffy Eggless Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>butter, without salt","directions":"Combine dry ingredients and mix slightly.<br>Add milk, oil, water, and vanilla.<br>Whisk together until just combined.<br>Be careful not to over mix - it should still be slightly lumpy.<br>Set aside to rest for a few minutes.<br>Heat a large skillet over medium-high heat until hot.<br>While pan is heating, add butter.<br>As soon as the butter is melted, add melted butter to pancake batter.<br>Return pan to stove and stir butter into batter.<br>When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.<br>Cook until bubbles form on the surface.<br>Carefully flip pancakes with turner/spatula and cook until golden brown.<br>Note: This recipe also works well with whole wheat flour.<br>Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.","url":"https://recipe.bluelayer.org/recipe/19762/fluffy-eggless-pancakes"},{"id":"19737","title":"Maple Caramel Slice","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>milk, canned, condensed, sweetened<br>butter, without salt<br>syrup, maple, canadian","directions":"Grease 19cm x 29cm rectangle slice pan, line base and two long sides with baking paper, extending paper 2cm above edge of pan.<br>Combine biscuit crumbs, coconut and butter in large bowl, press over base of prepared pan.<br>Cover; refrigerate until firm.<br>Spread hot maple caramel over crumb layer, cover,; refrigerate until firm.<br>Spread combined chocolate and oil over slice; leave to set.<br>Maple caramel: Combine ingredients in medium saucepan; whisk over heat until butter melts.<br>Simmer, whisking constantly, about 8 minutes of until mixture thickens and is dark, golden brown.","url":"https://recipe.bluelayer.org/recipe/19737/maple-caramel-slice"},{"id":"19717","title":"White Chocolate and Rum Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, pistachio nuts, raw","directions":"Break chocolate into a pan and add cream.<br>Heat gently until melted.<br>Stir in rum and nuts and leave to cool.","url":"https://recipe.bluelayer.org/recipe/19717/white-chocolate-and-rum-dip"},{"id":"19711","title":"Mom's Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, distilled","directions":"Mix all ingredients together until moist and well blended.<br>Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.<br>Frost with your favorite icing.<br>To make a layer cake, double the recipes and put in 2 round cake pans.<br>Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/19711/moms-chocolate-cupcakes"},{"id":"19708","title":"Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding .","ingredients":"candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized","directions":"Place the marshmallows , chocolate and the cream into a heatproof bowl and cook in the microwave on high for 30 second busts , stirring between each interval , until all melted and smooth .<br>Or<br>Place all ingredients into a small saucepan and cook on low heat until all is melted and smooth , stirring constantly .<br>HOT : place in glass jug and Use straight away for hot fudge Sauce .<br>Use on cakes pancakes or whatever you desire .<br>COOLED : place in glass jug and leave at room temp till cooled , then use as sauce over icecream or whatever you desire .<br>AS PUDDING : pour into bowls or glass jugs of your choice and refrigerate until cooled through and set , serve in bowls with fruit and cream or just on it's own is awesome to .<br>Either way tastes good .<br>Enjoy .<br>:-) .","url":"https://recipe.bluelayer.org/recipe/19708/ladybirds-choc-fudge-sauce-hot-or-cold-or-as-a-pudding"},{"id":"19698","title":"Chocolate Dipped Shortbread","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 170C (fan forced) about 185/190C for conventional.<br>Cream butter and caster sugar together until fluffy.<br>Toss in the flour, baking powder and vanilla essence and mix till combined.<br>Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.<br>Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).<br>Allow to cool and then drizzle over with the melted chocolate of choice.","url":"https://recipe.bluelayer.org/recipe/19698/chocolate-dipped-shortbread"},{"id":"19692","title":"Easy Low Calorie Bread in 30 Minutes","ingredients":"wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>water, bottled, generic<br>salt, table","directions":"Add the water into a large heatproof bowl, and microwave at 500 W for 30 seconds.<br>Add the sugar and dry yeast to the Step1 bowl, and mix with a fork.<br>Add the bread flour and salt.<br>Knead the dough by hand for about 30 seconds.<br>The dough is still sticky at this point.<br>Bring the dough together by hand.<br>Wrap it and microwave at 200 W for 40 seconds.<br>Knead again for about 30 seconds, wrap it and microwave for 10 minutes using the dough rising-setting.<br>Meanwhile, preheat the oven to 230C.<br>Divide the dough into 4 equal pieces and roll them into balls.<br>Bake on the bottom rack of the oven for 10 minutes and it is done.<br>Substitute 30% of the bread flour with whole wheat flour.<br>You can try different ratios, but I think 30% whole wheat flour is the most balanced.<br>I made matcha (green tea) and white chocolate chip bread, too!<br>I received the question, \"what do you do if the microwave does not have the dough rising-setting\".<br>So I tried rising the dough using the defrost-setting, but the temperature was too high and it did not go well.","url":"https://recipe.bluelayer.org/recipe/19692/easy-low-calorie-bread-in-30-minutes"},{"id":"19691","title":"Choco-Razz-Tini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>alcoholic beverage, distilled, vodka, 80 proof<br>alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Throw all ingredients in a shaker over ice.<br>Strain and pour into a martini glass.","url":"https://recipe.bluelayer.org/recipe/19691/choco-razz-tini"},{"id":"19672","title":"Old Fashioned Caramels","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>vanilla extract<br>molasses<br>nuts, walnuts, english<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix butter, sugar, molasses and the milk in a heavy saucepan and bring to boiling.<br>Add the chocolate and stir constantly until the chocolate is melted.<br>Cook to the soft ball stage (234 to 240 degrees on candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.<br>Mix in the extract and nuts and pour into a greased 8 x 8 x 2 inch pan.<br>Cool and when fairly firm, cut into squares.","url":"https://recipe.bluelayer.org/recipe/19672/old-fashioned-caramels"},{"id":"19664","title":"Chocolate Crazy Cake","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>cream, fluid, heavy whipping<br>sugars, powdered","directions":"Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.<br>For the cake: In a large bowl, whisk together the cocoa powder, sugar, flour, salt, soda, and baking powder.<br>(Note: If your cocoa powder is clumpy, you may need to sift the mixture together to get it smooth.)<br>Make a hole in the center of the dry ingredients then pour in the water, oil, vinegar, and vanilla.<br>Mix all the ingredients together until smooth.<br>Pour in the prepared baking pan and bake for 30 minutes, or until toothpick inserted in the center comes out clean.<br>For the frosting: In a small sauce pan, melt the butter.<br>Add the brown sugar and bring to a boil, whisking constantly, until sugar is dissolved.<br>Add the cream and bring back to a boil.<br>Remove from heat and sift 1 cup powdered sugar into the pot.<br>Whisk until smooth.<br>Continue to add powdered sugar until desired consistency is reached.<br>(It should be thick but pourable, like the consistency of maple syrup).<br>Pour the glaze over the cake while its still hot, then allow to cool on the cake.<br>Serve the cake slightly warm with milk, if desired.","url":"https://recipe.bluelayer.org/recipe/19664/chocolate-crazy-cake"},{"id":"19642","title":"Beer Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, beer, regular, all<br>butter, without salt","directions":"In a heavy saucepan, bring beer and butter to a simmer, stirring until evenly combined.<br>Pour mixture over chocolate and stir continuously until chocolate melts and is integrated.","url":"https://recipe.bluelayer.org/recipe/19642/beer-ganache"},{"id":"19633","title":"Hudson's Bay Bread (Homemade Granola Bars)","ingredients":"oats<br>honey<br>syrups, corn, light<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"preheat oven to 350.<br>in a large bowl stir all the ingredients together.<br>Press 1/2 inch thick onto a 9x18 inch cookie sheet.<br>bake at 350 for about 15 minutes, until the mixture is bubbly,<br>Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely)<br>Cut into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/19633/hudsons-bay-bread-homemade-granola-bars"},{"id":"19622","title":"Strawberry Pecan Fudge","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Lightly spray a 9 x 9 pan with cooking spray(I use Butter Flavor).<br>Put chips in a microwave safe bowl.<br>Cook at 15 second intervals until chips are melted.<br>Stir in can of Strawberry Frosting.<br>Sprinkle in 80% of pecans.<br>Pour into prepared pan.<br>Spread fudge evenly and sprinkle with pecans.<br>Refrigerate for at least 30 minutes.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/19622/strawberry-pecan-fudge"},{"id":"19618","title":"Hot Chocolate","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine sugar, cocoa powder (I use Toll House brand), and cinnamon in a small pan and mix together with a small whisk or spoon.<br>Add 3/4 cup of milk to dry ingredients and mix.<br>The cocoa powder will be rejecting the milk at this time.<br>This is completely normal.<br>Boil mixture on medium-high heat until the sugar is dissolved.<br>You will notice that the cocoa has now become one with the milk.<br>Add remaining milk (1 cup) to the pan and lower the heat to low.<br>Depending on how sweet you want your hot chocolate to be, you may want to add more milk.<br>Pour into a cup, add some marshmallows (if you'd like), and Enjoy!","url":"https://recipe.bluelayer.org/recipe/19618/hot-chocolate"},{"id":"19616","title":"Michel Richard's Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>nuts, pistachio nuts, raw","directions":"Place the popcorn in a bowl large enough to toss it easily.<br>Line two baking sheets with Silpats or parchment paper.<br>Slowly add the melted chocolate, which should not be too hot, one quarter at a time, folding the chocolate into the popcorn with a spatula, and carefully scraping the sides of the bowl to coat all pieces evenly.<br>Spread the popcorn on the prepared baking sheets.<br>Using a small strainer, sprinkle the cocoa powder little by little over the surface of the popcorn.<br>Stir carefully as you sift, breaking the popcorn into clusters.<br>Continue adding cocoa powder until all kernels are well coated.<br>Cover with plastic wrap and refrigerate for about 20 minutes or until the chocolate is set.<br>Remove from refrigerator and store in an airtight container at room temperature for up to 2 days.<br>To serve, place in a serving bowl and sprinkle with pistachios, if desired.","url":"https://recipe.bluelayer.org/recipe/19616/michel-richards-chocolate-popcorn"},{"id":"19614","title":"Jolly Holidays Jar Cookies","ingredients":"sugars, granulated<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"r&gt;Layer the ingredients in a one quart wide mouth jar.in the order listed.<br>Pack down each layer firmly.<br>tighten the lid -- attach the instructions --<br>INSTRUCTIONS:.<br>Cream together 1/2 cup butter, one tsp vanilla extract and one large egg in a mixing bowl --<br>Add cookie mix, stirring well until well blended.<br>Drop by tspful on ungreased baking sheet.<br>Bake at 350* for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/19614/jolly-holidays-jar-cookies"},{"id":"19590","title":"Shreddies Gingerbread Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>nuts, almonds<br>pretzels, soft, unsalted<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, brown<br>spices, ginger, ground<br>spices, cinnamon, ground<br>salt, table<br>spices, cloves, ground<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 250F Arrange the pecans and almonds in an even layer on a rimmed baking sheet.<br>Bake for 15 minutes or until golden and fragrant; cool slightly.<br>Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl.<br>Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture.<br>Toss thoroughly to coat the pieces evenly.<br>Spread mixture on two, large, rimmed baking sheets.<br>Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely.<br>Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container.<br>Reserve at room temperature for up to 1 week.<br>Makes 12 cups (3 L).","url":"https://recipe.bluelayer.org/recipe/19590/shreddies-gingerbread-snack-mix"},{"id":"19578","title":"Chocolate Mexican Wedding Cakes (Cookies)","ingredients":"nuts, pecans<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>butter, without salt<br>vanilla extract<br>spices, cinnamon, ground","directions":"In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine.<br>Mix in flour, cocoa and salt &amp; set aside.<br>In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy.<br>Beat in vanilla until well blended.<br>Add flour mixtureslowly, until well mixed.<br>Cover and refrigerate for 2 hours.<br>Preheat oven to 350F.<br>Form dough into 1-inch balls and place on ungreased cookie sheets.<br>Bake until golden, 18 to 20 minutes.<br>Mix together remaining 1/2 cup powdered sugar and cinnamon.<br>When cookies have cooled slightly, roll in cinnamon mixture.<br>Finish cooling on wire racks.<br>Makes 36 cookies.","url":"https://recipe.bluelayer.org/recipe/19578/chocolate-mexican-wedding-cakes-cookies"},{"id":"19573","title":"Malt Ball Bombe","ingredients":"ice creams, chocolate<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate","directions":"Chill 12 metal half-moon molds (1/2-cup capacity) in the freezer.<br>Beat the chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary.<br>Wearing rubber gloves, remove the molds one at a time from the freezer; fill them with chocolate ice cream, pushing down on the ice cream to prevent air pockets.<br>Make the top even and smooth; return the filled molds immediately to freezer.<br>Let the chocolate ice cream become firm, but not too hard to spoon out, about 1 hour.<br>Remove the molds from the freezer one at a time; use a 1-ounce ice cream scoop or round tablespoon to scoop out ice cream from the center, leaving 1/2-inch border around the edges.<br>Return the molds immediately to freezer.<br>Soften the vanilla ice cream as above.<br>Add the malted milk powder, and stir just to combine.<br>Remove the molds from the freezer, and fill each center with malted vanilla ice cream, smoothing the top with an offset spatula.<br>Return to the freezer, and chill until firm, 1 hour more.<br>Working with 2 molds at a time, remove from the freezer; dip in warm water for a few seconds.<br>Use your finger to gently slide the ice cream out of the molds.<br>Match two halves, flat sides together; wrap in plastic wrap.<br>Gently press the halves together; return to freezer.<br>Repeat with the remaining molds.<br>Let the balls harden, about 1 hour.<br>Melt the chocolate in the top of a double boiler or a heatproof bowl over a pot of barely simmering water.<br>When melted, remove from heat; stir the chocolate occasionally to let it cool, 8 to 10 minutes.<br>Place a wire rack over a rimmed baking sheet; set aside.<br>Remove 1 malt ball at a time from the freezer; dip in the melted chocolate.<br>Using a spoon or small offset spatula, very quickly turn to coat the ball and lift it out of the chocolate.<br>Place on a wire rack, and let excess chocolate drip off (chocolate will adhere to wire rack if allowed to sit too long).<br>Gently transfer the malt ball bombe to a waxed-paperlined tray; return to the freezer before the chocolate is completely set.<br>Repeat the process with the remaining balls.<br>If not serving immediately, wrap each ball in plastic wrap after it is completely frozen.<br>Serve on plates with forks.","url":"https://recipe.bluelayer.org/recipe/19573/malt-ball-bombe"},{"id":"19557","title":"Egg-less Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Put all the ingredients in a bowl and mix it well<br>Wrap it with plastic wrap and put in the fridge for at least 30 minutes to set<br>Preheat oven to 170C or 338F<br>Take the dough from the fridge, roll it into 5 mm thickness<br>Cut out into bear shape or any shape you like<br>Bake for 10 - 15 minutes<br>Let it cool completely and decorate with royal icing","url":"https://recipe.bluelayer.org/recipe/19557/egg-less-chocolate-cookies"},{"id":"19553","title":"Jo's Christmas English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Prepare a 9 by 12 baking pan.<br>I cut a piece of parchement paper to fit the bottom.<br>In a heavy medium sized saucepan - put in 1 cup sugar and the butter.<br>Melt over low-medium heat.<br>Add water.<br>Stir frequently.<br>Using a candy thermometer, cook to 300 degrees F. This should take approximately 15-20 minutes.<br>When the mixture has reached 300 degrees, pour into prepared pan.<br>This will - of course- be very hot!<br>Put the pan on a heatproof surface.<br>If the mixture does not spread out evenly, use a heat-proof spatula to spread out the mixture to an even layer.<br>It does not have to be perfect, and the thick pieces will taste just fine!<br>When you are finished spreading the mixture, sprinkle the chocolate chips evenly over the top of the HOT mixture.<br>These chips will melt very quickly, then smooth them over the top of the toffee mixture with a spatula (don't mix!)<br>As soon as the chocolate has set (cooled slightly) sprinkle lightly with the pecans.<br>Tap the pan against the counter to \"set\" the nuts.<br>Let cool.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/19553/jos-christmas-english-toffee"},{"id":"19546","title":"Sweet Peanut Brittle","ingredients":"sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>oil, corn, peanut, and olive<br>leavening agents, baking soda<br>vanilla extract<br>candies, semisweet chocolate<br>peanut butter, smooth style, without salt","directions":"Spray a large baking sheet or a 10x15 inch baking pan with cooking spray.<br>Set aside.<br>Mix sugar and corn syrup in large microwaveable bowl until moistened.<br>Microwave on high 5 minutes (caution, candy mixture gets very HOT).<br>Stir in butter and peanuts.<br>Microwave an additional 3-4 minutes or until pale golden brown.<br>Add baking soda and vanilla (mixture will foam).<br>Immediately spread mixture as thinly as possible onto prepared baking sheet.<br>Cool completely.<br>Break into pieces.<br>Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes.<br>Stir until chocolate is completely melted.<br>Stir in peanut butter until melted.<br>dip half of peanut brittle pieces halfway into chocolate mixture, scraping back brittle against edge of cup to remove excess chocolate.<br>Place on sheet of parchment paper.<br>Refrigerate until chocolate is set, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/19546/sweet-peanut-brittle"},{"id":"19544","title":"Sticky Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>candies, marshmallows<br>nuts, walnuts, english<br>salt, table<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a very large microwaveable bowl (mine holds 32 cups) combine popcorn, marshmallows, and nuts; set aside.<br>In a medium saucepan over medium high heat, bring salt, butter, sugar, and corn syrup to a boil for 3 minutes; stirring constantly.<br>Remove from heat and add vanilla (careful, it boils up a bit).<br>Pour over popcorn mixture, stir till popcorn is well coated and marshmallows are melted (microwave if necessary in 30 second intervals) then add candy pieces.<br>Eat as is or make into popcorn balls.","url":"https://recipe.bluelayer.org/recipe/19544/sticky-popcorn"},{"id":"19540","title":"Maple Flax Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>syrup, maple, canadian<br>sugars, brown<br>oil, canola<br>seeds, flaxseed","directions":"Preheat oven to 350F.<br>Combine syrup, brown sugar and oil in large microwaveable bowl.<br>Cook at high power for 3 minutes.<br>In another large bowl, combine oats, coconut, peanuts, chocolate chips, raisins and flax seed.<br>Pour hot syrup mixture over oat mixture and stir well to combine.<br>Spread granola mix out into two jellyroll pans.<br>Bake 10 minutes then remove from oven and stir mixture.<br>Return to oven and bake another 10 to 15 minutes or until golden brown.<br>Cool to room temperature.<br>Break apart into chunks and stoe in sealed container.","url":"https://recipe.bluelayer.org/recipe/19540/maple-flax-granola"},{"id":"19537","title":"Vegan Chocolate Sorbet Recipe elanaspantry","ingredients":"water, bottled, generic<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat water and agave, stirring until agave is dissolved<br>Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted<br>Blend mixture in a Vita-Mix (or other high speed blender)<br>Cool mixture in freezer for 1 hour<br>Add to your ice cream maker, following directions per your machine<br>Serve","url":"https://recipe.bluelayer.org/recipe/19537/vegan-chocolate-sorbet-recipe-elanaspantry"},{"id":"19517","title":"Vickys Homemade Cinnamon Chips","ingredients":"sugars, granulated<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrups, corn, light<br>vanilla extract","directions":"Preheat the oven to gas 0 - 1, 95C / 200F and line a baking tray with parchment paper<br>Mix the ingredients together with a fork until combined.<br>It'll still just look like sugar but a bit clumpier<br>Pour onto the baking sheet and pat down with your hands until you form a rough square about 1/4\" thick<br>Bake for 30 - 35 minutes until melted together but not crunchy<br>Let cool completely to set then cut into pieces the size of chocolate chips.<br>The best way is with a pizza cutter<br>Store in an airtight container.<br>They'll last as long as you keep them there<br>Makes around 250g / 1.5 cups","url":"https://recipe.bluelayer.org/recipe/19517/vickys-homemade-cinnamon-chips"},{"id":"19514","title":"Chocolate Pudding Cake (low Calorie)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>water, bottled, generic<br>sugars, brown<br>cocoa, dry powder, unsweetened","directions":"Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.<br>In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.<br>Whisk in remaining cake ingredients, blending thoroughly.<br>Pour into baking pan, spreading evenly.<br>In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.<br>Pour carefully over batter.<br>Pudding layer will be thin and runny.<br>Bake for 35-40 minutes, or until top is firm to the touch.<br>(toothpick inserted will not be an accurate test for doneness)<br>Let cake rest for 15 minutes before cutting.<br>Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/19514/chocolate-pudding-cake-low-calorie"},{"id":"19510","title":"Chocolate Popsicles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Mix until smooth, pour into popsicle molds.<br>Freeze.","url":"https://recipe.bluelayer.org/recipe/19510/chocolate-popsicles"},{"id":"19501","title":"Simply Rustic Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>alcoholic beverage, liqueur, coffee, 53 proof<br>cocoa, dry powder, unsweetened","directions":"In a small saucepan, bring the heavy cream to a simmer.<br>Stir in the butter until melted, and then stir in the chocolate chips, stirring constantly just until melted and smooth.<br>Remove from the heat and stir in the extract or liqueur of your choice.<br>(This is your place to play, so try something fun!<br>I have also made these with peppermint Schnapps and with hazelnut liqueur!<br>Or you can use 1 teaspoon of your favorite extract, if you dont want to use a liqueur.)<br>Pour into a shallow bowl, cool and then cover and place in the fridge for at least 2 hours, until the chocolate is firm.<br>Using a small spoon, scoop out chocolate, roll in cocoa powder and place in a container lined with waxed paper.<br>These will keep, covered in the fridge, for 2 weeks.<br>If they last that long!","url":"https://recipe.bluelayer.org/recipe/19501/simply-rustic-chocolate-truffles"},{"id":"19500","title":"Cranberry Pecan White Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cranberries, dried, sweetened<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F.<br>Whisk together flour, sugar, baking powder, baking soda and salt.<br>Cut butter in until it resembles coarse crumbs.<br>Stir in berries, nuts, chocolate and orange rind.<br>Stir in buttermilk and mix with a fork just until dough is evely moistened.<br>Gather into a ball and place on a floured surface.<br>Knead 8-10 times gently.<br>Roll out until 1/2 inch thick.<br>Cut into triangles and place on parchment-lined cookie sheets, 1 1/2 inches apart.<br>Bake for 15-20 minutes until nicely browned.","url":"https://recipe.bluelayer.org/recipe/19500/cranberry-pecan-white-chocolate-scones"},{"id":"19490","title":"Mini Cinnamon Cakes","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 450 degrees F (230 degrees C).<br>Combine reduced fat buttermilk baking mix, fat free milk, sugar, ground cinnamon, and butter or margarine and stir until thick.<br>Drop six very large spoonfuls onto an ungreased baking sheet.<br>Before baking sprinkle very lightly with white sugar and ground cinnamon.<br>Bake at 450 degrees F (230 degrees C) for 8 to 14 minutes.<br>Serve with chocolate syrup drizzled on top.<br>They're also great with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/19490/mini-cinnamon-cakes"},{"id":"19485","title":"Peanut Cookie Brittle","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>peanut butter, smooth style, without salt<br>nuts, walnuts, english","directions":"Preheat oven to 375 degrees.<br>Coat a 10x15 lipped cookie sheet lightly with vegetable oil.<br>Set aside.<br>Melt margarine and mix with the vanilla, peanut butter, and salt until light and fluffy.<br>Don't hurry this step.<br>Add flour and beat in until smooth.<br>Stir in chips.<br>Spread mixture over cookie sheet evenly.<br>I put it all in the middle of sheet and use a glass to roll it out.<br>Sprinkle with the chopped nuts, pressing them into the mixture.<br>Bake 25 minutes.<br>Remove from oven and place hot cookie sheet on flat surface.<br>Cut cookies while HOT!<br>Let cool in pan.<br>* use blanched peanuts.","url":"https://recipe.bluelayer.org/recipe/19485/peanut-cookie-brittle"},{"id":"19470","title":"Fun Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Put the chocolate chips and milk into a bowl and microwave for 20 seconds.<br>Remove and stir, then heat in the microwave for 20 more seconds.<br>Remove and stir, then heat again for 20 more.<br>Remove and stir.<br>Add the marshmallow cream to the mixture and strr.<br>Refrigerate for 1-1/2 to 2 hours, or until creamy, but firm.","url":"https://recipe.bluelayer.org/recipe/19470/fun-fudge"},{"id":"19469","title":"Tin Roof Sundae Pie","ingredients":"honey<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>ice creams, vanilla<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly grease a 9 inch pie pan.<br>In a large bowl, mix together cereal, peanut butter, and corn syrup.<br>Press mixture into greased pie pan.<br>Spread softened ice cream evenly into crust.<br>Top with chopped peanuts.<br>Freeze until firm, at least 4 hours.<br>Top each slice with chocolate syrup before serving.","url":"https://recipe.bluelayer.org/recipe/19469/tin-roof-sundae-pie"},{"id":"19443","title":"Chocolate Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>oats<br>nuts, pecans<br>candies, semisweet chocolate<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract","directions":"In a big bowl, combine flour, oats, baking soda, salt, brown sugar, walnuts and chocolate pieces.<br>Add oil, water and vanilla.<br>Mix to blend well.<br>Drop by heaping teaspoonfuls onto greased baking sheets, about 2-inches apart since cookies will spread while baking.<br>Bake at 350 for about 10 minutes for each baking sheet until lightly browned.<br>Let cookies stand for about 1 minute.<br>Loosen edges and carefully remove cookies to wire racks to cool.<br>Tips: You may substitute raisins for chocolate pieces, if desired.<br>Microwave Directions:.<br>Drop onto microsafe baking dish or sheet, at least 2-inches apart and along outer part of sheet.<br>Cookies will spread.<br>Microwave at HIGH power for about 1 1/2 minutes until cookies have spread out on the sheet.<br>Let cookies stand for about 1 or 1 1/2 minutes before removing from baking sheet or dish.<br>Remember cookies will not get as crispy as in the regular oven but they are still very good with the chocolate pieces melted in the center.","url":"https://recipe.bluelayer.org/recipe/19443/chocolate-oatmeal-cookies"},{"id":"19432","title":"Trash Bars","ingredients":"butter, without salt<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>cocoa, dry powder, unsweetened<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Lightly butter or spray with nonstick spray a 9 x 13 baking dish, set aside.<br>In a large, heavy-bottomed pot over medium heat, melt together the butter, marshmallows, 1/2 cup of peanut butter, and cocoa.<br>Stir mixture frequently to prevent marshmallows from scorching.<br>When mixture is melted, quickly fold in the Rice Chex cereal and mix until cereal is evenly coated.<br>Press evenly into the 9 x 13 pan, pushing down lightly on the cereal to pack it tightly, but not crushing it.<br>You want those little air pockets intact!<br>Set aside.<br>In a medium bowl, combine the remaining 1 cup of peanut butter and semi-sweet chocolate chips.<br>Microwave at 15 second intervals, stirring in between to prevent chocolate from burning, until chocolate is completely melted.<br>Spread evenly over the cereal mixture in the pan and allow to cool and chocolate topping to firm up.<br>When firm, dust with powdered sugar, cut in squares and serve.","url":"https://recipe.bluelayer.org/recipe/19432/trash-bars"},{"id":"19431","title":"No Bake Chocolate Cookies I","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats","directions":"Mix oatmeal and coconut together in a large bowl.<br>Put other ingredients in a saucepan over medium heat, stirring constantly.<br>When mixture comes to a boil, let it boil for 2 minutes.<br>(any longer your cookies will be crumbly, any shorter, your cookies will be gooey)<br>Remove from heat and pour over the oatmeal-coconut mixture.<br>Working quickly now, mix well and drop by spoon onto waxed paper.<br>Let sit until firm and cool.<br>Excellent for freezing.","url":"https://recipe.bluelayer.org/recipe/19431/no-bake-chocolate-cookies-i"},{"id":"19427","title":"Brownie Surprise Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>egg substitute, powder<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>water, bottled, generic","directions":"Place a rack in the center of the oven and preheat the oven to 350 degrees F. Place the ramekins on a baking sheet for easier handling, and set it aside.<br>Place the flour, sugar, 1 tablespoon plus 1 teaspoon of the cocoa powder, the baking powder, and salt in a medium-sized bowl and whisk to blend.<br>Place the beaten egg, butter, milk, and vanilla in another medium-sized bowl, and whisk to blend.<br>Pour the flour mixture over the egg mixture, and stir with a wooden spoon just until the batter is combined.<br>Stir in the walnuts and chocolate chips.<br>Spoon the batter into the ramekins, dividing it evenly between them.<br>Place the remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar, and the boiling water in a small bowl, and whisk to mix well.<br>Pour the mixture over the batter in the ramekins.<br>Bake the cakes until a toothpick inserted in the center of one comes out with a few crumbs clinging to it, about 20 minutes.<br>Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes.<br>Serve the cakes warm, in the ramekins, topped with scoops of ice cream if desired.","url":"https://recipe.bluelayer.org/recipe/19427/brownie-surprise-pudding-cake"},{"id":"19414","title":"Dave's Best Vegan Choc Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking","directions":"Mix the wet and dry ingredients in separate bowls then add the Wet mix to the Dry mix and combine well.<br>Grease a baking tray.<br>Make one inch balls which are then flattened.<br>They don't spread out too much when baking.<br>Bake in a moderate oven at about 350F for 12-14 minutes.","url":"https://recipe.bluelayer.org/recipe/19414/daves-best-vegan-choc-chip-cookies"},{"id":"19401","title":"Rocky Road","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, marshmallows<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>cherries, sweet, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sprinkle half the coconut over the base of a foil lined slice tin.<br>Top with marshmallows, white choc chips, nuts, cherries, and remaining coconut.<br>Melt chocolate, and pour evenly over mixture in slice tin.<br>Put it in the fridge until it sets, and break it into pieces to serve.<br>It keeps really well in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/19401/rocky-road"},{"id":"19399","title":"Healthier Chocolate No-Bake Cookies","ingredients":"peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>oats<br>cocoa, dry powder, unsweetened<br>nuts, almonds","directions":"In a medium saucepan, melt peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth.<br>Off heat, stir in honey and vanilla until combined.<br>Immediately stir in chocolate chips until melted (if mixture is too cool to melt them completely, return saucepan to low heat to help it along without bringing it to a simmer).<br>Add oats, cocoa powder and almonds and stir until well-combined.<br>Drop by heaping spoonfuls onto parchment-lined baking sheets.<br>Refrigerate until set.<br>The cookies will keep in a Tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.<br>Recipe adapted from a recipe my Aunt Jeanette sent to me by way of my cousin, Mel Y, who is famous for these cookies among our family.","url":"https://recipe.bluelayer.org/recipe/19399/healthier-chocolate-no-bake-cookies"},{"id":"19396","title":"Bitter Chocolate Truffles Recipe","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Makes 450g/1lb<br>In a saucepan, boil the double cream till reduced to 2 tbsp.<br>Remove from heat and stir in the chocolate till melted.<br>Add in the butter and stir gently, then pour on to a large flat plate.<br>Put in the fridge for 45 min till chilled and set.<br>With a tsp., scrape across the chocolate so which it forms a rough truffle shape in large curls, not balls!<br>Roll them in dry cocoa pwdr.<br>Refrigeratein fridge for at least half and hour before serving.","url":"https://recipe.bluelayer.org/recipe/19396/bitter-chocolate-truffles-recipe"},{"id":"19384","title":"Cherries made with booze and chocolate","ingredients":"spices, cumin seed<br>sugars, granulated<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"In sauce pan melt chocolate add butter, sugar, and cumin.<br>Heat to slow boil remove from heat; add rum.<br>Drain cherries and pour mix over cherries; let cool for 20 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/19384/cherries-made-with-booze-and-chocolate"},{"id":"19366","title":"Miniature Florentines","ingredients":"sugars, granulated<br>butter, without salt<br>honey<br>cream, fluid, heavy whipping<br>nuts, almonds<br>orange juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 400 degrees F.<br>Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes.<br>Remove from heat and stir in almonds and orange peel (batter will be thin).<br>Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets.<br>(Batter will thicken as it cools; you may need to reheat for last few batches.)<br>Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes.<br>(Cookies will look runny at this point.)<br>Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely.<br>(The cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)<br>Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.<br>Dip about 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray.<br>Let stand until chocolate is set, about 1 hour.<br>Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.","url":"https://recipe.bluelayer.org/recipe/19366/miniature-florentines"},{"id":"19352","title":"Candy Melt Roses Recipe","ingredients":"candies, white chocolate<br>syrups, corn, light","directions":"Heat candy melts according to package directions.<br>Add in heated light corn syrup and stir till thoroughly mixed.<br>Let set at room temperature in an airtight plastic bag for at least 24 hrs or possibly up to one week.<br>Candy becomes easier to work with as it sets.<br>When ready to use, knead a small amount till it reaches a workable consistency.<br>MODELING A ROSE: Start with the base and mold a cone which's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy.<br>Next, make petals.<br>Flatten 3/8-inch ball of modeling candy into a circle which's about 1/4-inch thick on one side and about the diameter of a dime.<br>Make several petals this size.<br>Wrap first petal around the point of the cone to create a bud.<br>Now press three more petals around the base of the bud.<br>Gently healthy pinch edges of petals.<br>Make five more petals using slightly larger balls of modeling candy.<br>Flatten, then thin edge with finger and c. petals.<br>Press petals under first row of petals.<br>Continue adding petals, placing them in between and slightly lower than previous row.<br>For a fuller flower, continue adding petals in this manner.<br>TO MAKE CANDY LEAVES: On the back of clean, thoroughly dry, grape or possibly rose leaves, paint on melted Candy Melts with a soft pastry or possibly decorator's brush.<br>Pull out pointed or possibly curved edges to resemble certain kinds of leaves.<br>Let coating set and when completely dry, carefully peel off candy.","url":"https://recipe.bluelayer.org/recipe/19352/candy-melt-roses-recipe"},{"id":"19326","title":"White Chocolate Raspberry Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>sugars, granulated<br>cheese, parmesan, hard<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>sugars, granulated","directions":"Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.<br>Remove double boiler from water and let cool.<br>Puree the raspberries together with the sugar in a food processor or blender.<br>Press the pureed raspberry through a fine sieve to remove seeds.<br>Set aside.<br>In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.<br>In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.<br>Stir 1/3 of the whipped cream into cream cheese mixture.<br>Then gently fold in remaining whipped cream.<br>Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.","url":"https://recipe.bluelayer.org/recipe/19326/white-chocolate-raspberry-mousse"},{"id":"19308","title":"Robin's Creamy Buckeye Candies","ingredients":"sugars, powdered<br>peanut butter, smooth style, without salt<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Note: I have used name brand peanut butter but have found they're tasteless.<br>Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.<br>Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste.<br>If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.<br>Add peanut butter and softened butter to mixer.<br>Mix at medium speed while adding powdered sugar.<br>Continue to mix until all ingredients are well blended.<br>Mixture will appear crumbley but will smooth when made into balls.<br>Place the mixture into the refrigerator for at least 15 minutes.<br>It's is easier to handle and will stick less when cold.<br>Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray.<br>Place the tray into the freezer for at least 20 minutes.<br>This allowed the balls to harden, making them easier to dip without falling off the toothpick.<br>Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).<br>Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball.<br>It should resemble a Buckeye nut.<br>Allow excess chocolate to drip off.<br>Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.<br>If more chocolate is preferred, they can be doubled dipped into the chocolate.<br>If the balls start falling off the toothpick just pop them back into the freezer to chill again.<br>To finish, close the toothpick hole by gently pushing the hole closed with your fingers.","url":"https://recipe.bluelayer.org/recipe/19308/robins-creamy-buckeye-candies"},{"id":"19301","title":"Jammin' Almond Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>jams and preserves, apricot<br>nuts, almonds<br>mini semi-sweet chocolate baking chips,","directions":"Mix together the oats, flour, brown sugar, baking powder, and salt.<br>Add butter and mix until combined.<br>Set aside 1/3 of the mixture and press the rest into a greased 9-inch square baking pan.<br>Spread jam over the base.<br>Mix the almonds and chocolate chips into the reserved crumb mixture and sprinkle it over the jam layer, pressing down lightly.<br>Bake at 375 for 25-30 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/19301/jammin-almond-bars"},{"id":"19295","title":"Chocolate Marshmallow Icing","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>candies, marshmallows","directions":"In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C).<br>Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme.<br>Stir until all are melted.<br>Remove from heat and beat icing until cool.<br>Use to ice cake immediately.","url":"https://recipe.bluelayer.org/recipe/19295/chocolate-marshmallow-icing"},{"id":"19292","title":"Dark Chocolate Walnut Bark","ingredients":"nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line large cookie sheet with waxed paper.<br>Spread walnuts out in a single layer, close together, on the waxed paper; set aside.<br>Place dark chocolate in a 1 1/2-quart microwave-safe bowl.<br>Microwave on medium (50%) 2 minutes; stir.<br>Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.<br>Immediately pour over walnuts, spreading out to a thin, even layer.<br>Let stand until firm.<br>Place white chocolate in a 1-quart microwave-safe bowl.<br>Microwave on medium 1 1/2 to 1 1/2 minutes or until white chocolate can be stirred smooth, stirring twice.<br>With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern.<br>Let stand to set or refrigerate; break into pieces.<br>Store in airtight container with waxed paper between layers in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/19292/dark-chocolate-walnut-bark"},{"id":"19290","title":"Weight Watchers Chocolate Chip Meringue Cookies - Ww Points = 2","ingredients":"wheat flour, white, all-purpose, unenriched<br>egg, white, raw, fresh<br>sugars, granulated<br>mini semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 200 degrees F.<br>Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.<br>In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form.<br>Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.<br>Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.<br>Bake until lightly golden and no longer sticky on the surface, about 1 hour.<br>Turn oven off and let cookies sit in oven for 1 hour.<br>Transfer cookies to wire racks to cool completely.<br>Yields 2 cookies per serving.<br>NOTE: You can make these cookies mini if you prefer.<br>Just use heaping teaspoons of batter; not tablespoons.","url":"https://recipe.bluelayer.org/recipe/19290/weight-watchers-chocolate-chip-meringue-cookies-ww-points-2"},{"id":"19267","title":"Chocolate Ice Cream","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated<br>cornstarch<br>salt, table<br>candies, semisweet chocolate","directions":"Place 2 1/4 cups milk in a heavy saucepan; bring to a simmer over medium heat.<br>Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth.<br>Slowly add the sugar mixture to pan, stirring constantly with a whisk.<br>Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk.<br>Remove pan from heat.2.<br>Place chopped chocolate in a small bowl.<br>Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat.<br>Pour hot milk over chocolate; let stand 1 minute.<br>Stir chocolate mixture until smooth.<br>Add chocolate mixture to sugar mixture; stir until well blended.<br>Cover and chill 2 hours.3.<br>Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.<br>Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/19267/chocolate-ice-cream"},{"id":"19258","title":"Puppy Chow","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Combine peanut butter, butter and chocolate chips in a microwave safe bowl.<br>Microwave for one minute then stir to blend all ingredients thoroughly.<br>Add 1/2 teaspoon vanilla.<br>Stir well.<br>Place the 9 cups of Crispix cereal into a very large bowl.<br>Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.<br>Place the powdered sugar in a large zip-seal type of plastic bag.<br>Add the peanut butter-chocolate cereal mixture into the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).<br>Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.<br>Once the mixture is fully coated, place it into a large serving bowl.<br>Coat any additional pieces by shaking the mixture in the powdered sugar filled bag.<br>Add powdered sugar to the bag as needed until all the mixture is coated.","url":"https://recipe.bluelayer.org/recipe/19258/puppy-chow"},{"id":"19250","title":"Carrots & Onions ala Chocolate","ingredients":"onions, raw<br>carrots, raw<br>butter, without salt<br>lime juice, raw<br>water, bottled, generic<br>honey<br>cocoa, dry powder, unsweetened<br>spices, ginger, ground","directions":"Place onions in a skillet with some water (don't drown them), bring to a boil and then simmer for about 7 minutes.<br>Drain and set aside.<br>Put carrots in the skillet with some water and bring to a boil, simmer for 5 minutes.<br>Drain and set aside.<br>In the skillet melt butter, add lemon juice, 1 tbsp water,honey, cocoa and ginger.<br>Stir over medium heat until well blended.<br>Add carrots and onions.<br>Stir until sauce isclinging to the veggies about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/19250/carrots-onions-ala-chocolate"},{"id":"19248","title":"123 Chocolate Dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.<br>In a large mixing bowl, fold in the whipping cream with the chocolate pudding.<br>Spread mixture evenly over the cookie crumbs.<br>Top with the remaining cookie pieces.<br>Refrigerate until firm.<br>Yield is estimated.<br>Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.","url":"https://recipe.bluelayer.org/recipe/19248/123-chocolate-dessert"},{"id":"19246","title":"Virgin Chocolate Cherry Mocktail","ingredients":"ice creams, vanilla<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients into a blender.<br>BLITZ until all is mixed.<br>Best served in old ice cream Sundae glasses with straw and spoon.","url":"https://recipe.bluelayer.org/recipe/19246/virgin-chocolate-cherry-mocktail"},{"id":"19244","title":"Chocolate Peanut Butter Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"mix together every ingredient but chocolate, by hand (if to runny add peanut butter.<br>form them into balls.<br>put them onto a cookie sheet.<br>refrigerate 1 hour.<br>dip the balls into melted chocolate.<br>put them into the fridge until chocolate is set (about 15 min.<br>).<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/19244/chocolate-peanut-butter-balls"},{"id":"19233","title":"Valentine Chex Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"In a large bowl, place cereal.<br>In a small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.<br>Pour peanut butter mixture over cereal, stirring until evenly coated.<br>Place 1/2 of the cereal mixture in a 1 gallon food-storage plastic bag.<br>Add powdered sugar.<br>Seal bag, shake until well coated.<br>Spread on waxed paper or foil to cool, about 15 minutes.<br>Meanwhile, stir candies and sprinkles into remaining cereal mixture.<br>Spread on waxed paper or foil to cool, about 15 minutes.<br>In a serving bowl, mix both cereal mixtures.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19233/valentine-chex-mix"},{"id":"19218","title":"Chocolate Mint Silk Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Stir together crust ingredients and press on bottom and sides of a 9 inch pie pan.<br>Chill 10 min.","url":"https://recipe.bluelayer.org/recipe/19218/chocolate-mint-silk-pie-recipe"},{"id":"19185","title":"Chocolate Pie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"In a medium mixing bow, combine together chocolate cookie crumbs and melted butter until completely mixed.<br>Press into an 8 or 9 inch pie plate.<br>Refrigerate until firm, at least 2 hours or over night.","url":"https://recipe.bluelayer.org/recipe/19185/chocolate-pie-crust"},{"id":"19173","title":"Chocolate Covered Peanut Butter Stuffed Pretzels","ingredients":"pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated","directions":"Mix butter, peanut butter and confectioners sugar well.<br>Should make a stiff paste.<br>You can add more sugar if needed.<br>Press 1 tsp into bottom triangle of pretzel.<br>Dip into melted chocolate.<br>I leave top of pretzel uncovered.<br>Place on waxed paper to dry.<br>Decorate with colored sprinkles, if desired, before chocolate hardens.","url":"https://recipe.bluelayer.org/recipe/19173/chocolate-covered-peanut-butter-stuffed-pretzels"},{"id":"19164","title":"Cherry Bomb","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>syrups, grenadine","directions":"Serve as a shot.","url":"https://recipe.bluelayer.org/recipe/19164/cherry-bomb"},{"id":"19158","title":"Basic Chocolate Cake Mix-Vegan, Spelt","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Combine the dry mix ingredients in a large bowl.<br>Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly.<br>For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.","url":"https://recipe.bluelayer.org/recipe/19158/basic-chocolate-cake-mix-vegan-spelt"},{"id":"19153","title":"Hazelnut Hot Chocolate","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, hazelnuts or filberts<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>cream, whipped, cream topping, pressurized","directions":"Combine water, milk, instant coffee and cocoa in large mug; stir until coffee and cocoa are dissolved.<br>Stir in sugar.<br>Top with whipped cream.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/19153/hazelnut-hot-chocolate"},{"id":"19146","title":"Coconut Candy Balls","ingredients":"milk, canned, condensed, sweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all ingredinets except chocolate chips, chill and roll into balls.<br>Let stand 1 hour in refrigerator -- after rolling into balls.<br>Dip each candy into melted chocolate chips.","url":"https://recipe.bluelayer.org/recipe/19146/coconut-candy-balls"},{"id":"19142","title":"Chocolate Ganache Buttercream Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, salted<br>sugars, granulated<br>vanilla extract","directions":"Melt chocolate and cream in the microwave or over a double boiler just until melted.<br>Cool to room temperature about 10 minutes<br>Beat butter until creamy<br>Beat chocolate/:cream mixture into butter until creamy<br>Add vanilla, and slowly beat in confectioner's suga.<br>Chill frosting for 30 minutes confectioner's sugar until well combined.<br>Chill frosting for 30 minutes<br>Beat chilled frosting until light and creamy<br>This frosting is so good on cakes, cupcakes, brownies and bars.<br>It can be a filling for cookies as well.<br>This recipe makes enough to generously frost a 3 layer cake or at least 24 cupcakes","url":"https://recipe.bluelayer.org/recipe/19142/chocolate-ganache-buttercream-frosting"},{"id":"19140","title":"Apricot Orange Balls Recipe","ingredients":"apricots, dried, sulfured, uncooked<br>nuts, almonds<br>sugars, powdered<br>orange juice, raw<br>orange juice, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Delicious, nutritious, and definitely quick and easy to make for gifts or possibly include on party cookie plates.<br>Takes 20 min to prepare for rolling.<br>Toast nuts: Preheat oven to 350 F. Spread nuts in shallow pan and bake 5-10 min.<br>Pulse apricots and nuts in food processor just till finely minced.<br>Place mix in bowl; stir in sugar, orange zest, and orange juice.<br>Roll mix into 1\" balls and arrange close together in shallow pan.<br>Heat chocolate in glass measuring c. in microwave on High for about 1 minute.<br>Drizzle chocolate over tops of candies; or possibly spoon chocolate in plastic snadwich bag, cut tiny hole in one corner, and pipe chocolate over candies.<br>Variation: Instead of chocolate, roll candies in granulated sugar.<br>Store in airtight container in refrigerator about 1 week.","url":"https://recipe.bluelayer.org/recipe/19140/apricot-orange-balls-recipe"},{"id":"19127","title":"Naturally Thin Cheesecake","ingredients":"cheese, ricotta, whole milk<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Mix together, chill &amp; enjoy!","url":"https://recipe.bluelayer.org/recipe/19127/naturally-thin-cheesecake"},{"id":"19124","title":"Oreo Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl.<br>Press mixture firmly in a 9 inch pie pan.<br>To prepare filling, spread caramel topping over crumbs.<br>Then, spread with ice cream.<br>Sprinkle remaining crumbs over top.<br>Freeze 4 hours or until firm.","url":"https://recipe.bluelayer.org/recipe/19124/oreo-ice-cream-pie"},{"id":"19110","title":"Chocolate Dipped Peanut Balls Recipe","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>nuts, walnuts, english<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream peanut butter with sugar; fold in walnuts and dates.<br>Shape into small balls using level tsp.<br>of mix.<br>Refrigeratefor several hrs.<br>Cookies are not baked.<br>Keep chocolate over warm water while dipping peanut balls.<br>Coat one ball at a time with melted chocolate.<br>Place on waxed paper lined pan or possibly tray.<br>Refrigerateseveral hrs or possibly till chocolate is hard.<br>Makes about 8 dozen.","url":"https://recipe.bluelayer.org/recipe/19110/chocolate-dipped-peanut-balls-recipe"},{"id":"19095","title":"Chocolate Brains","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>noodles, egg, dry, unenriched<br>candies, marshmallows","directions":"Grease sides of medium mixing bowl.<br>Combine noodles and marshmallows in greased bowl.<br>Microwave chocolate chips in glass measuring cup or bowl.<br>Stir every 30 seconds or so until chips are melted.<br>Pour chocolate over noodles and marshmallows and mix until coated.<br>Put a little oil on hands and shape into 6 balls.<br>Place on wax paper and cool in refrigerator until chocolate is hardened.","url":"https://recipe.bluelayer.org/recipe/19095/chocolate-brains"},{"id":"19093","title":"CHOCOLATE OATIES","ingredients":"butter, without salt<br>vanilla extract<br>sugars, brown<br>oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Spray a 9x9\" pan with cooking spray.<br>Set aside.<br>In medium sausepan .melt butter.<br>Add Brown sugar and vanilla.<br>Stirring until blended.<br>Stir in oats.<br>Cook several minutes until mixture is hot and well blended.<br>Press half into bottom of prepared pan.set remainder aside.<br>Melt together peanut butter and dark &amp; semi sweet chips stirring until smooth.<br>Pour chocolate mixture over crust.Spreading to evenly coat.<br>Crumble the set aside muxture over the top.<br>Pressing genltly.<br>Chill until chocolate is set before cutting.","url":"https://recipe.bluelayer.org/recipe/19093/chocolate-oaties"},{"id":"19085","title":"Snowball Float","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Warm milk and chocolate chips in saucepan over low heat until chips are completely melted and milk is hot.<br>Pour into a standard mug.<br>Top off with vanilla ice cream and syrup.","url":"https://recipe.bluelayer.org/recipe/19085/snowball-float"},{"id":"19082","title":"Kar-In's Crispy Rice Squares","ingredients":"nuts, almonds<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>salt, table<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a heavy saucepan over low heat, combine almond butter, tahini and rice syrup until soft.<br>Turn off heat.<br>Add vanilla and salt.<br>Fold in cereal and optional ingredients.<br>Mix well.<br>Press into a lightly oiled 8x8 inch pan.<br>Chill in refrigerator for 1 to 2 hours.","url":"https://recipe.bluelayer.org/recipe/19082/kar-ins-crispy-rice-squares"},{"id":"19073","title":"Chocolate Almond Macaroon Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees.<br>Grease a 13 x 9 baking pan.<br>Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.<br>Stir together sweetened condensed milk, coconut and almonds; mix well.<br>Carefully drop mixture by spoonfuls over crust; spread evenly.<br>Bake 20-25 minutes or until coconut edges just begin to brown.<br>Cool.<br>Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.<br>Microwave on HIGH (100%) 1 minute; stir.<br>If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.<br>Cool until slightly thickened; spread over cooled bars.<br>Sprinkle top with white chips.<br>Cover; refrigerate several hours or until thoroughly chilled.<br>Cut into bars.<br>Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/19073/chocolate-almond-macaroon-bars"},{"id":"19060","title":"Challah","ingredients":"water, bottled, generic<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking","directions":"Place flour in a large soup pot or or other large container like a bowl.<br>Boil 2 1/2 cups of water.<br>Add yeast, salt, sugar to flour.<br>When water boils, add room temperature water, then the oil then the boiling water.<br>Mix together until able to lift out and place on counter or other surface.<br>Kneed dough, but not too much.<br>Just until done.<br>Coat pot or bowl used to mix with some oil and place kneeded dough in pot to coat one side then turn over.<br>Place a wet towel over top of pot and let dough rise in a warm place for 30 minutes.<br>DO NOT PUNCH DOWN.<br>Braid dough into several challahs.<br>Bake at 350 until done.<br>May add chocolate chips if special occasion or use this dough to make babaka.","url":"https://recipe.bluelayer.org/recipe/19060/challah"},{"id":"19057","title":"Homemade Samoas","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the cookies:<br>Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.<br>In a bowl, combine the flour, baking powder, and salt.<br>In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy.<br>Reduce the speed to low and mix in the flour mixture until combined.<br>Add the vanilla and combine.<br>The dough should come together into a soft, not-too-sticky dough.<br>If the dough isnt coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball.<br>You may not need to add any milk at all.<br>If the dough is impossibly sticky, sprinkle with a bit of flour.<br>Divide the dough into 3 portions.<br>Roll out each portion between large pieces of wax or parchment paper to a thickness of 1/4 inch.<br>Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.<br>Use a 1 1/2-inch cookie cutter to cut dough rounds.<br>If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the center of each cookie using a knife, or the end of the handle on a wooden spoon.<br>But really, why bother?<br>More cookie!<br>Transfer the rounds to the prepared baking sheets.<br>Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set.<br>Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.<br>For the topping:<br>Reduce the oven temperature to 300 degrees F. Line another baking sheet with parchment.<br>Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total.<br>Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature.<br>Set aside.<br>Combine the caramels, milk, and salt in a large microwave-safe bowl.<br>Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly.<br>When the mixture is smooth, fold in the toasted coconut.<br>Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie.<br>If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds.<br>Let the cookies set.<br>Place chocolate chips in a small microwave-safe bowl.<br>Heat on high power in 45-second intervals, stirring to prevent scorching.<br>Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set.<br>If necessary, melt additional chocolate.<br>Drizzle chocolate stripes on top of the cookies using a spoon.<br>Let the cookies set, or transfer them to the refrigerator.<br>If any cookies make it to the end of the day, store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19057/homemade-samoas"},{"id":"19052","title":"Pecan Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, pecans","directions":"Line 9-inch square baking pan with foil, overlapping sides.<br>Butter foil.<br>Melt 1 cup butter in heavy medium saucepan over medium heat.<br>Add sugar and cream of tartar and stir until sugar dissolves.<br>Increase heat to medium-high.<br>Brush down sides of pan with wet pastry brush.<br>Cook until mixture registers 310F.<br>on candy thermometer, stirring occasionally, about 11 minutes.<br>Immediately pour toffee into prepared pan.<br>Let stand 1 minute.<br>Sprinkle with chocolate.<br>Let stand 2 minutes to soften.<br>Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth.<br>Sprinkle with pecans.<br>Refrigerate until firm.<br>Remove toffee from pan, using foil as aid.<br>Break into 3-inch pieces.<br>(Can be prepared 4 days ahead.<br>Chill in airtight container.)","url":"https://recipe.bluelayer.org/recipe/19052/pecan-toffee"},{"id":"19048","title":"Oatmeal Chocolate Chip Cookies III","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oats<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter or margarine, sugars and vanilla until light and fluffy.<br>Add flour and salt, mix well.<br>Dissolve baking soda in boiling water and add to mixture.<br>Stir in rolled oats, raisins and chocolate chips.<br>Drop by teaspoonful onto ungreased cookie sheet.<br>Bake at 350 degrees F (175 degrees C) for 10-12 minutes.<br>Don't over cook.<br>(There are no eggs in this recipe, I didn't forget to type it down).","url":"https://recipe.bluelayer.org/recipe/19048/oatmeal-chocolate-chip-cookies-iii"},{"id":"19038","title":"Gluten-Free Chocolate Chip Cookies Recipe","ingredients":"nuts, almonds<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line a baking sheet with parchment paper.<br>Whisk almond flour, baking soda, and salt together in a bowl.<br>Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl.<br>Mix oil mixture into almond flour mixture until dough is just combined.<br>Fold chocolate chips into batter.<br>Form dough into 1/2-inch balls and press onto the prepared baking sheet.<br>Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19038/gluten-free-chocolate-chip-cookies-recipe"},{"id":"19037","title":"Chocolate Caramels With Sea Salt","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Butter an 8-inch square pan and line with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.<br>In a saucepan, heat cream and butter until melted.<br>Make the caramel: Pour sugar into a large saucepan fitted with a candy thermometer (or use an instant-read model).<br>Over medium heat, heat sugar until edges begin to melt and turn brown.<br>Using a wooden or silicone spoon, drag melted edges in towards the center of the pot to redistribute the heat.<br>Continue to melt sugar, stirring gently to break up clumps, to 300 degrees; it will be dark brown, bubbling and clear.<br>This will take about 10 minutes.<br>Immediately pour cream-butter mixture through a strainer into caramel: it will bubble wildly.<br>Heat the mixture over medium-high heat to 260 degrees; this will take about 10 minutes.<br>Reduce heat to very low, add chocolate, and stir until melted and smooth.<br>Pour mixture into lined pan and let cool 15 minutes.<br>Sprinkle salt on top.<br>Let cool at room temperature until firm about 3 hours or overnight.<br>(If weather is hot and humid, chill in refrigerator.)<br>When cool and firm, use paper to lift caramel slab out of pan.<br>Using a large sharp knife and a ruler, cut into small squares, about 3/4-inch.<br>Refrigerated caramel will need to soften slightly at room temperature before cutting.","url":"https://recipe.bluelayer.org/recipe/19037/chocolate-caramels-with-sea-salt"},{"id":"19013","title":"Cinnamon Sprinkle Hot Cocoa Mix","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix all ingredients in a sealable container and shake to mix.<br>To make 4 cups: combine 1/2 cup cocoa mix and 1/4 cup water in a saucepan and stir over medium heat until chocolate is melted.<br>Whisk in 4 cups of milk and heat through.<br>To make 1 mug: mix 2-3 spoonfuls of cocoa mix with hot water in a mug and stir until chunks are melted.<br>Notes:<br>I buy Dutch process cocoa powder and raw sugar in bulk from a local Amish food market.<br>I use Ghirardelli 60% cacao bittersweet chocolate chips.<br>Ive never made the stovetop version, preferring a mug of dark chocolate goodness.<br>Ill usually add a splash of milk or cream (or Baileys!).<br>If you want the mix to be lighter, add some powdered milk or creamer.<br>I ran a 4-H holiday workshop teaching Cloverbuds to make this and they had a fabulous time (although there was cocoa powder everywhere by the time we were done!<br>).","url":"https://recipe.bluelayer.org/recipe/19013/cinnamon-sprinkle-hot-cocoa-mix"},{"id":"19003","title":"Vickys Homemade 'Cadbury's Rolos","ingredients":"dates, deglet noor<br>peanut butter, smooth style, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"If the dates are hard, soak them in hot water for a minute or two, then drain well, patting the moisture out with a clean tea towel<br>Put the dates, salt and nut / seed butter in a bowl then using a stick blender, puree them together to form the thick caramel paste<br>Line a baking sheet with parchment paper<br>Freeze the mixture in the bowl for 20 minutes then form little balls out of it.<br>The easiest way is to keep halving the mixture.<br>I made 36 balls of a 'Malteser' size<br>Put them back in the freezer for 20 minutes on the lined sheet to harden up again<br>Melt the chocolate together with the oil.<br>See my recipe for tempering chocolate if you like or just blast it in the microwave in 15 - 30 second stints until melted<br>Use a cocktail stick to pick up and coat the balls in the chocolate.<br>Set back in the freezer for 20 minutes to set.<br>You can use extra chocolate and double dip them if you want a thicker shell<br>Keep in a lidded container in the fridge until they're gone","url":"https://recipe.bluelayer.org/recipe/19003/vickys-homemade-cadburys-rolos"},{"id":"18987","title":"Easy Stove Top Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>honey<br>butter, without salt","directions":"In a large skillet, toast oats, coconut and almonds until golden brown.<br>Remove from heat, put in a bowl and set aside.<br>In the same skillet, constantly whisk brown sugar, honey and butter until bubbly, about 1-2 minutes.<br>Stir in the almonds, coconut and oats and press into a 9 x 9 pan.<br>While in the pan, cut into bars immediately (otherwise they break if you try to cut them after theyve set) and allow to cool and set for 15 20 minutes.<br>Completely adaptable to suit any cravings, too!<br>Just add dried cranberries, raisins, chocolate chips ... whatever is your favorite.<br>If youd like to make a granola cereal, cut the brown sugar, honey and butter in half, coat oat mixture and lay out on a baking sheet to set and break into chunks.<br>Store in a Ziploc bag.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/18987/easy-stove-top-granola"},{"id":"18974","title":"Root Beer Float Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>salt, table<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>beverages, carbonated, root beer","directions":"In a large saucepan, heat sugar, butter, salt and cream over medium heat, stirring until combined.<br>Bring to a boil and stir continuously for 4 minutes.<br>Remove from heat.<br>Quickly stir in white chocolate and marshmallow cream.<br>Whisk it vigorously until smooth be patient this will take a couple minutes.<br>Pour half of mixture into a parchment paper lined 13x9 baking dish.<br>To the remaining fudge, whisk in root beer extract.<br>Stir until combined.<br>Pour over the white fudge.<br>Using a knife, swirl the two together to give it a marble effect.<br>Refrigerate 4 hours or overnight.<br>Cut into bite size pieces and enjoy.<br>Tastes great cold!","url":"https://recipe.bluelayer.org/recipe/18974/root-beer-float-fudge"},{"id":"18965","title":"Super Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Split ingredents equally into 1 gallon milk jugs.<br>Mix all ingredients together.<br>Shake before drinking.","url":"https://recipe.bluelayer.org/recipe/18965/super-milk"},{"id":"18957","title":"Marshmallow Fluff Chocolate Mousse","ingredients":"candies, semisweet chocolate<br>cream, whipped, cream topping, pressurized<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"IN the top of a double boiler over simmering water, melt the chocolate.<br>Remove from heat and combine with marshmallow fluff.<br>Stir in 1/4 c of the heavy cream and the vanilla.<br>In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff.<br>Fold into the fluff mixture.<br>Freeze until firm without stirring.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/18957/marshmallow-fluff-chocolate-mousse"},{"id":"18914","title":"Chocolate Cafe Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, ovaltine, classic malt powder<br>butter, without salt<br>vanilla extract","directions":"Preheat the oven to 180c.<br>Line the base of a deep 23cm round tin with waxed or baking paper.<br>Sift the flour, baking soda, cocoa and sugar into a bowl.<br>Combine the milk and vinegar, then stir in the melted butter and vanilla essence.<br>Pour into the dry ingredents and mix thoroughly.<br>Turn the mixture into the tin.<br>Bake in the preheated oven for 45 to 55 minutes or untill a cake tester inserted into the center of the cake comes out clean.<br>Leave in the tin for 15 minutes, then turn out onto a cooling rack.<br>Dust with icing sugar or ice with Chocolate icing before serving.","url":"https://recipe.bluelayer.org/recipe/18914/chocolate-cafe-cake"},{"id":"18895","title":"Chocolate Raspberry Ice Cream Soda","ingredients":"ice creams, chocolate<br>sherbet, orange<br>leavening agents, baking soda","directions":"Scoop ice cream and sherbet into large glass.<br>Pour soda over.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/18895/chocolate-raspberry-ice-cream-soda"},{"id":"18890","title":"Toasted Almond Berry Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds<br>cranberries, dried, sweetened","directions":"LINE 8-inch baking pan with wax paper.<br>Microwave chocolate in small, dry, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.<br>Pieces may retain some of their original shape.<br>If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.<br>Pour onto a cookie sheet.<br>Sprinkle with almonds and fruit.<br>Tap pan several times to spread chocolate and settle almonds and fruit.<br>Refrigrate for about 1 hour or until firm.<br>Break into pieces.<br>Store in airtight container at room temperature.<br>Enjoy!<br>Recipe makes 1/2 pound bark.","url":"https://recipe.bluelayer.org/recipe/18890/toasted-almond-berry-bark"},{"id":"18884","title":"Heavenly Hot Fudge Sauce","ingredients":"sugars, powdered<br>butter, without salt<br>cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Combine sugar, butter and cream in a heavy saucepan.<br>Stir over medium heat-low heat until smooth and remove from heat.<br>Add chocolates and stir until melted and smooth.<br>Stir in vanilla and serve.<br>Can be made 1 week ahead and reheated.","url":"https://recipe.bluelayer.org/recipe/18884/heavenly-hot-fudge-sauce"},{"id":"18873","title":"Something for the Elephants","ingredients":"corn, sweet, white, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive","directions":"Combine all ingredients in large bowl; mix well and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/18873/something-for-the-elephants"},{"id":"18866","title":"Tangy Chocolate Frosting","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, powdered<br>yogurt, greek, plain, nonfat","directions":"Tangy Chocolate Frosting Plain yogurt is the secret ingredient.Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth.<br>Transfer to large bowl.<br>Whisk in cocoa and vanilla.<br>Whisk in 1 cup sugar and yogurt.<br>Whisk in remaining 1 cup sugar.","url":"https://recipe.bluelayer.org/recipe/18866/tangy-chocolate-frosting"},{"id":"18856","title":"Peanut Butter-Chocolate Crispy Treats","ingredients":"peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave peanut butter in medium microwaveable bowl on HIGH 1 min.<br>; stir.<br>Add cereal; mix well.<br>Press onto bottom of parchment-lined 8-inch square pan.<br>Refrigerate 30 min.<br>or until firm before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/18856/peanut-butter-chocolate-crispy-treats"},{"id":"18842","title":"Minichip-snow ball cookie","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,","directions":"Mix together everything but the powdered sugar in a bowl<br>Then cook at 375F for 12 or 10 minutes.<br>After cooked, let the cookies cool off for about 15 minutes<br>Sprinkle the top of the cookies with powdered sugar<br>Enjoy the cookies u made!<br>:)","url":"https://recipe.bluelayer.org/recipe/18842/minichip-snow-ball-cookie"},{"id":"18828","title":"Chocolate Cream Icing (Ganache)","ingredients":"cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat the cream in a medium saucepan over medium high heat to just below a simmer or until it steams and tiny bubbles begin to form around the edges.<br>Remove from heat and add the chocolate piece by piece, stirring as it melts, until blended.<br>Let the mixture cool until it is the consistency of a thick but easily spreadable frosting.<br>This should take only a few minutes.","url":"https://recipe.bluelayer.org/recipe/18828/chocolate-cream-icing-ganache"},{"id":"18826","title":"Turtle Rice Crispy Treats","ingredients":"butter, salted<br>candies, marshmallows<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, salted<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"For the crispy treats: In a large pot, melt the butter over medium heat.<br>Add the marshmallows and stir until the marshmallows have melted.<br>Add the vanilla extract.<br>Stir in the crispy rice cereal, one cup at a time, until well combined.<br>Press the mixture into a greased 9x9 baking pan.<br>For the caramel: In a small saucepan, add the butter, brown sugar, and milk.<br>Bring to a boil and cook until caramel begins to thicken and pull away from the pan (about 2-3 minutes).<br>Pour the caramel sauce over the rice crispy treats.<br>Sprinkle the chocolate chips over the caramel, followed by the chopped pecans.<br>Place in the refrigerator until the chocolate sets back up.<br>Serve and try not to drool.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/18826/turtle-rice-crispy-treats"},{"id":"18811","title":"Homemade Chewy Granola Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>mini semi-sweet chocolate baking chips,","directions":"Note 1: use up to 1/4 cup of oil, depending on desired taste and texture.<br>Note 2: can be changed to use 1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, depending on desired taste.<br>In a medium sized saucepan, melt together peanut butter, honey and coconut oil.<br>Remove from heat and add one cup of oats.<br>Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP.<br>(I just got out my one cup measuring cup and poured in the ingredients until the cup was full.)<br>Pour in and stir well.<br>Stir well, then spread mixture into a 8x8 or 9x4 pan.<br>Chill for two hours, then cut into bars.<br>Wrap in plastic wrap for a quick grab and go snack.","url":"https://recipe.bluelayer.org/recipe/18811/homemade-chewy-granola-bars"},{"id":"18797","title":"White Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>cream, fluid, heavy whipping<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"heat heavy cream in a saucepan, bring to a simmer.<br>add butter, stir until melted.<br>add chocolate and stir until melted and smooth.<br>remove from heat and pour into a shallow bowl.<br>cool, cover and refrigerate for 2 hours until firm.<br>roll mixture into 1 inch balls, roll in nuts or coconut.<br>chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/18797/white-chocolate-truffles"},{"id":"18795","title":"Creamy Chocolate Frosting","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.<br>In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.<br>Blend in vanilla.<br>Beat until light and fluffy.<br>If necessary, adjust consistency with more milk or sugar.","url":"https://recipe.bluelayer.org/recipe/18795/creamy-chocolate-frosting"},{"id":"18785","title":"No Bake Cereal Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside.<br>Grease a 10x15 inch jellyroll pan.<br>In a medium saucepan over medium heat, stir together the corn syrup and sugar.<br>Bring the mixture to a boil and cook until sugar is completely dissolved.<br>Remove from heat and quickly stir into the peanut butter and vanilla.<br>Pour the mixture into the bowl with the cereal mixture and mix well.<br>Press into the prepared pan.<br>Let stand until set.<br>Cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/18785/no-bake-cereal-bars"},{"id":"18784","title":"Butterscotch Fruit & Nut Bars","ingredients":"butter, without salt<br>sugars, brown<br>orange juice, raw<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>raisins, seeded<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Preheat oven to 350F, line a 9 x 11 inch (28 x 18 cm) pan with parchment paper, or spray it with non-stick cooking spray.<br>Melt the first four ingredients together in a saucepan, stirring occasionally.<br>Wave the pot to cool.<br>Combine the dry ingredients and then add the melted butter mixture (making sure it is not so hot that the chocolate chips will melt).<br>Spread the batter in the prepared pan and press it into an even layer with a spoon.<br>Bake until the top has a light golden colour (set but not solid as it will crisp as it cools), around 15-20 minutes.<br>Remove from oven and let cool on the baking sheet until tepid, then cut into portions.<br>Remove from sheet when cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/18784/butterscotch-fruit-nut-bars"},{"id":"18782","title":"Chocolate Peanut Butter Dream Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oats<br>sugars, granulated<br>salt, table<br>butter, without salt<br>peanut butter, smooth style, without salt<br>cheese, parmesan, hard<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.<br>Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl.<br>Stir in the butter until everything is evenly moistened.<br>Stir in 1 tablespoon peanut butter until mixture forms large clumps.<br>Transfer mixture to lined loaf pan and press into an even layer.<br>Refrigerate until firm, about 10 minutes.<br>Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.<br>Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes.<br>Transfer to the loaf pan and spread in an even layer over cookie crust.<br>Freeze until firm, about 10 minutes.<br>Spread the chocolate in a thin, even layer over the chilled peanut butter layer.<br>Refrigerate until firm, about 10 minutes.<br>When ready to serve, lift bars out of the pan using the wax paper overhang.<br>Cut crosswise into 8 bars and serve cold.","url":"https://recipe.bluelayer.org/recipe/18782/chocolate-peanut-butter-dream-bars"},{"id":"18780","title":"Rocky Road Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>candies, marshmallows<br>cherries, sweet, raw<br>nuts, walnuts, english","directions":"Combine melted chocolate and warmed cream in a bowl.<br>Stir in remaining ingredients and mix well.","url":"https://recipe.bluelayer.org/recipe/18780/rocky-road-sauce"},{"id":"18769","title":"Chocolate Gingersnaps","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spices, ginger, ground<br>sugars, brown<br>molasses<br>leavening agents, baking soda","directions":"Beat butter and grated ginger about 4 minutes.<br>Add brown sugar; beat until combined.<br>Add molasses; beat until combined.<br>Mix flour and spices.<br>In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.<br>Beat half of flour mixture into butter mixture.<br>Beat in baking-soda mixture, then remaining half of flour mixture.<br>Mix in chocolate; turn out onto a piece of plastic wrap.<br>Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.<br>Heat oven to 325.<br>Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.<br>Refrigerate 20 minutes.<br>Roll in granulated sugar.<br>Bake until the surfaces crack slightly, 10 to 12 minutes.<br>Let cool 5 minutes; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/18769/chocolate-gingersnaps"},{"id":"18766","title":"Salted Milk Chocolate Caramels","ingredients":"butter, without salt<br>sugars, granulated<br>cream, fluid, heavy whipping<br>syrup, maple, canadian<br>syrups, sugar free<br>vanilla extract<br>salt, table","directions":"Melt the butter.<br>Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.<br>Let simmer for about 30-40 min on low heat.<br>You can also boil it longer, just make sure the heat stays under 100 degrees Celsius.<br>I like to boil my caramel longer, since I believe it adds more4.<br>After 30 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius.<br>OR make something called a ball-test (see at the end of receipt.<br>Poor in to a oven form with a baking paper in or buttered.<br>Put in the fridge to set.<br>When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don t skip the salt people!<br>7.Cut in to desired size.<br>Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?<br>;) Enjoy!","url":"https://recipe.bluelayer.org/recipe/18766/salted-milk-chocolate-caramels"},{"id":"18760","title":"Cow Patties","ingredients":"nuts, almonds<br>cranberries, dried, sweetened<br>nuts, almonds<br>oil, corn, peanut, and olive","directions":"Line 2 baking sheets with parchment paper.<br>Melt the chocolate in a microwave or in a bowl set over a pan of boiling water.<br>Pour in the raisins, almonds and peanuts and stir to combine.<br>Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheets.<br>Leave to sit at room temperature or in the fridge for 5 minutes to set.<br>Package in gift sacks!","url":"https://recipe.bluelayer.org/recipe/18760/cow-patties"},{"id":"18743","title":"Mini Oatmeal Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F and line a baking sheet with parchment paper.<br>In a medium-sized bowl, cream together the margarine, brown sugar and applesauce.<br>Add the oats, flour, baking soda and sea salt.<br>Mix until combined.<br>Finally add the chocolate chips.<br>Roll the cookies into 1/2 teaspoon-sized balls and drop onto the parchment-lined baking sheet.<br>Bake 6-8 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/18743/mini-oatmeal-chocolate-chip-cookies"},{"id":"18737","title":"Marble Nut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 2 mini muffin pans with liners.<br>Melt chocolate chips in microwave on high for 3 to 4 minutes.<br>Stir in nuts.<br>Drop chocolate nut mixture by teaspoonfuls into the muffin cups.<br>Drip just a little melted white chocolate into the center of the cup.<br>Using a toothpick, swirl the white chocolate through the chocolate.<br>Cool, keep in fridge in air tight container.","url":"https://recipe.bluelayer.org/recipe/18737/marble-nut-clusters"},{"id":"18730","title":"Chewy Chocolate Freezer Fudge","ingredients":"nuts, almonds<br>chocolate, dark, 70-85% cacao solids<br>syrup, maple, canadian<br>syrup, maple, canadian<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"In a large bowl, combine the ingredients and stir well.<br>Line a square baking pan with parchment or plastic.<br>Place the fudge into the pan and cover the surface with parchment or wax paper, pressing down evenly to flatten.<br>Place in the freezer to chill.<br>If using the pan, remove from the freezer after an hour or so, flip it out of the pan onto a flat surface and cut into squares or rectangles.","url":"https://recipe.bluelayer.org/recipe/18730/chewy-chocolate-freezer-fudge"},{"id":"18728","title":"Granola","ingredients":"butter, without salt<br>sugars, brown<br>oats<br>nuts, almonds<br>nuts, walnuts, english<br>raisins, seeded<br>dates, deglet noor<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees.<br>Melt the butter in a 15-by-10-inch jelly roll pan.<br>Stir in the brown sugar until combined.<br>Stir in the oats, almonds and walnuts.<br>Spread the mixture in an even layer in the pan.<br>Bake the granola for 12 to 15 minutes or until it is golden brown, stirring twice during the baking process.<br>Transfer the pan to a wire rack and cool.<br>When the mixture is completely cool, stir in the raisins, dates, apricots and chocolate chips.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/18728/granola"},{"id":"18723","title":"Chocolate Caramel Ganache","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated<br>lemon juice, raw","directions":"Place the chopped semisweet and unsweetened chocolate in a 4-quart bowl.<br>Set aside.<br>In a 1 1/2-quart saucepan, combine the heavy cream and butter over moderate heat and bring to a simmer.<br>Lower the heat to keep the cream hot but not simmering, until needed.<br>In a 3-quart saucepan, combine the sugar and the lemon juice.<br>Whisk to combine; the sugar will resemble moist sand.<br>Caramelize the sugar for 7 to 8 minutes over moderately-high heat, stirring constantly with a whisk to break up any lumps.<br>The sugar will become clear as it liquefies, then it will brown as it caramelizes.<br>Remove the saucepan from the heat.<br>Carefully pour about 1/3 of the hot cream into the caramelized sugar.<br>Whisk the caramel until it stops bubbling, then whisk in the remaining cream until smooth.<br>Immediately pour the hot caramel over the chopped chocolate and let stand for 5 minutes, then whisk until very smooth.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/18723/chocolate-caramel-ganache"},{"id":"18715","title":"2-Layer No Bake Peanut Butter Brownie Bars","ingredients":"nuts, walnuts, english<br>nuts, almonds<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>salt, table<br>dates, deglet noor<br>nuts, almonds<br>salt, table<br>butter, salted","directions":"To make the brownie layer, pulse dates in the food processor until small bits remain.<br>Remove from processor and set aside in a small bowl.<br>Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined.<br>Then, while the processor is running, drop small bits of the dates in until a dough is formed.<br>It should begin to ball up at some point.<br>If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.<br>Press into an 8x8 pan (or one of similar size) lined with parchment or plastic wrap.<br>This makes it easier to lift out and cut.<br>Press until flat using your hands or a spatula.<br>Pop in the freezer.<br>To make peanut butter layer, process dates until small bits remain.<br>Remove and set aside in a bowl.<br>Then add raw almonds and peanuts and pulse until small bits remain.<br>Add back in peanut butter and the dates and process until well combined.<br>Press on top of brownie layer until smooth.<br>Using plastic wrap or parchment can help get it completely flat.<br>Freeze for at least 15 minutes before removing from pan and cutting.<br>Cut into about 20 squares (Bite size squares).<br>Store in an airtight container to keep fresh.<br>I keep mine in the freezer so they stay fresh for weeks.","url":"https://recipe.bluelayer.org/recipe/18715/2-layer-no-bake-peanut-butter-brownie-bars"},{"id":"18689","title":"Shortbread Cloud Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, salted<br>sugars, powdered<br>vanilla extract<br>mini semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Line baking sheets with parchment paper<br>Beat butter and sugar until light and fluffy<br>Slowly add in flour until blended<br>Add and mix in mini chocolate chips<br>Roll into 1 inch ball and place on prepared baking sheets.<br>Bake about 10 minutes.<br>Cool in pan 2 minutes,then transfer to racks to cool<br>Melt chopped chocolate<br>Drizzle cookies with chocolate, chill just to set chocollate","url":"https://recipe.bluelayer.org/recipe/18689/shortbread-cloud-chip-cookies"},{"id":"18682","title":"Eggless Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>beverages, carbonated, cola, regular<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>yogurt, greek, plain, nonfat<br>butter, without salt<br>cheese, ricotta, whole milk<br>sugars, brown<br>spices, cinnamon, ground<br>vanilla extract","directions":"Preheat the oven at 180 C degrees<br>Grease a baking tin<br>In a bowl sift together all the dry ingredients<br>In a separate bowl whisk together the oil and hot water until well blended a let cool for a couple of mins<br>When cooled add in the milk and vanilla extract<br>Add in the yogurt and mix all very well<br>Gradually pour the wet ingredients to the dry ingredients and whisk together.<br>Pour in the greased tin<br>Bake for about 35-40 mins or until toothpick inserted and comes out clean<br>For the cream:<br>Cream together the ricotta cheese and butter until light and fluffy<br>Add in the light brown sugar, cinnamon and the vanilla and combine<br>When cake is cool... Cut through the middle equally and fill with you favourite jam<br>Sandwich the cake together and spread the cream all over the top<br>From there you can design if however you like...<br>I sprinkled it with chocolate sprinkles<br>Enjoy!<br>:)","url":"https://recipe.bluelayer.org/recipe/18682/eggless-chocolate-cake"},{"id":"18646","title":"Chocolate Nut Crunch","ingredients":"butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Mix butter and sugar in saucepan.<br>Bring to a boil.<br>Boil 4 minutes, stirring constantly.<br>Pour into buttered 8x8in pan.<br>Sprinkle with chocolate chips.<br>Cover and let stand for 2 minutes.<br>Spread chocolate.<br>Sprinkle with nuts.","url":"https://recipe.bluelayer.org/recipe/18646/chocolate-nut-crunch"},{"id":"18644","title":"Simple Chocolate Granola","ingredients":"oats<br>sugars, granulated<br>nuts, walnuts, english<br>oil, olive, salad or cooking<br>honey<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 F. Spray a cooking sheet lightly with non stick cooking spray.<br>Mix oats, sugar and nuts in a large bowl.<br>Set aside.<br>In a saucepan, warm oil with honey until honey has thinned out.<br>Pour honey mixture over oat mixture and coat well.<br>Spread granola evenly onto prepared pan.<br>Bake for 10-15 minutes, then stir granola.<br>Bake an additional 10-15 minutes or until browned.<br>Remove from oven and let granola cool.<br>Then stir in chocolate chips.<br>Store in airtight container.<br>Adapted from: Molly at Orangette","url":"https://recipe.bluelayer.org/recipe/18644/simple-chocolate-granola"},{"id":"18642","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Combine the heavy cream and corn syrup in a saucepan.<br>Stir to combine, and bring to a boil over medium-high heat.<br>Remove from heat, and add the chocolate.<br>If necessary, adjust the consistency with additional corn syrup.<br>Whisk until the chocolate is melted, and serve.","url":"https://recipe.bluelayer.org/recipe/18642/hot-fudge-sauce"},{"id":"18638","title":"Orange and Almond Cookies","ingredients":"orange juice, raw<br>nuts, almonds<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F (180 C).<br>Line several baking trays with parchment paper.<br>Chop the orange peel very finely and put in a bowl.<br>Add the almonds and sugar and sift in the flour, reserving 1 tbs (15 ml).<br>Mix well together, then add enough milk to form a smooth, firm dough.<br>Roll the mixture into 24 small balls and place, well apart, on the baking trays.<br>Sprinkle with the remaining flour.<br>Bake in the oven for 15 minutes until golden brown.<br>Transfer to a wire rack and leave to cool.<br>Melt the chocolate and use a little to sandwich the cookies together in pairs.<br>That's it!","url":"https://recipe.bluelayer.org/recipe/18638/orange-and-almond-cookies"},{"id":"18627","title":"Coconut Joy Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"Melt butter.<br>Cool slightly and add powdered sugar and coconut.<br>Mix well and shape mixture into 36 balls.<br>Make an indent in center of each and fill centers with melted chocolate.<br>Chill until firm.<br>Store covered in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/18627/coconut-joy-cookies"},{"id":"18620","title":"Coconut Haystacks","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray.<br>Toast until golden brown, about 10 minutes.<br>The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.<br>Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water.<br>Remove the chocolate from the heat and whisk until smooth.<br>Stir in the coconut.<br>Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks.<br>Place them on a baking sheet.<br>Refrigerate until set, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/18620/coconut-haystacks"},{"id":"18616","title":"Easy Caramello Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps.<br>Add 150ml of the cream and stir to combine.<br>Put to one side until the mixture is cool (I have even cheated if I am in a hurry&amp; put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined).<br>When cool, whip the remaining cream in a bowl.<br>Spoon the chocolate mixture into the whipped cream, and fold until well combined.<br>Cover with plastic wrap and leave in the fridge until set.<br>You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving.<br>This is really quite rich so a little goes a long way.<br>You can also use mint chocolate (with a flowing centre) but the caramello tastes much better.","url":"https://recipe.bluelayer.org/recipe/18616/easy-caramello-chocolate-mousse"},{"id":"18611","title":"Peanut Butter Snowballs","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend peanut butter, butter and powdered suger.<br>Add cereal; mix well.<br>Shape into balls by teaspoonfuls.<br>Set balls on wax paper, freeze for several hours or overnight.<br>Melt chocolate in a double boiler over med-low heat.<br>stir until smooth.<br>Dip balls into chocolate; return to wax paper until set.<br>Makes 4-5 dozen.","url":"https://recipe.bluelayer.org/recipe/18611/peanut-butter-snowballs"},{"id":"18592","title":"Texas Chocolate Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt margarine over a low heat.<br>Gradually beat in cocoa, sugar, milk and vanilla, mix well.","url":"https://recipe.bluelayer.org/recipe/18592/texas-chocolate-frosting"},{"id":"18582","title":"Caramel Cinnamon Snack Mix","ingredients":"oil, olive, salad or cooking<br>snacks, popcorn, air-popped (unsalted)<br>salt, table<br>sugars, brown<br>butter, without salt<br>syrups, corn, light<br>candies, white chocolate<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grease 2 large baking pans; set aside.<br>Heat oil in large saucepan over high heat until hot.<br>Add corn kernels.<br>Cover pah.<br>Shake pan constantly over high heat until kernels no longer pop.<br>Divide popcorn evenly between 2 large bowls.<br>Add 1/4 tsp salt to each bowl; toos to coat.<br>Set aside.<br>Preheat oven to 250 degrees.<br>Combine sugar, butter and corn syrup in medium saucepan.<br>Cook over medium heat until sugar melts, stirring constantly with wooden spoon.<br>Bring mixture to boil.<br>Boil 5 minutes, stirring frequently.<br>Remove 1/2 of sugar mixture (about 3/4 c) from saucepan; pour over 1 portion of popcorn.<br>Toss with lightly greased spatula until evenly coated.<br>Add red hot candies to saucepan.<br>Stir constantly with wooden spoon until melted.<br>Pour over remaining portion of popcorn; toss with lightly greased spatula until evenly coated.<br>Spread each portion of popcorn in even layer in separate prepared pans with lightly greased spatula.<br>Bake 1 hour stirring every 15 minutes with wooden spoon to prevent popcorn from sticking together.<br>Cool completely in pans.<br>Combine popcorn, graham cracker shapes, and chocolate pieces in a large bowl.<br>Store in airtight container at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/18582/caramel-cinnamon-snack-mix"},{"id":"18577","title":"Toll House Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>egg substitute, powder<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix and bake.","url":"https://recipe.bluelayer.org/recipe/18577/toll-house-cookies"},{"id":"18573","title":"Fat-Free Protein-Packed Chocolate Omelette (Microwave)","ingredients":"egg, white, raw, fresh<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>sweetener, syrup, agave<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, cake, enriched<br>peanut butter, smooth style, without salt","directions":"Whisk together all ingredients until you obtain a uniform consistency, and no lumps remain.<br>Pour into pasta bowl, or curved plate so that the mix is relatively the same depth throught (deepest part of the mix should be no more than 1 inch thick to ensure it cooks evenly).<br>Microwaves vary, but I nuked my omelette at 50% power for 6-7 minutes and it came out evenly cooked and smelling delicious.<br>I tested it by touching the middle part and making sure it felt a little firm to the touch (no liquid mix remained underneath the cooked portion).<br>Top with Jam or Jelly, or PB2.<br>Whatever you like.<br>Indulge and enjoy!","url":"https://recipe.bluelayer.org/recipe/18573/fat-free-protein-packed-chocolate-omelette-microwave"},{"id":"18568","title":"Crispy Egg Cookies","ingredients":"wheat flour, white, cake, enriched<br>butter, without salt<br>sugars, granulated<br>egg substitute, powder","directions":"Soften the butter in a bowl, then add sugar and cream.<br>Pour the beaten eggs in 2 ~ 3 batches, and whisk well until the mixture becomes smooth.<br>Add cake flour, and fold in with a spatula.<br>Wrap with plastic wrap, and let it rest in the fridge for 1 hour.<br>When the dough has come together, cut out shapes with your favourite cookie cutters.<br>In the meantime, preheat the oven for 180C / 350F.<br>Bake for 15 minutes at 180C / 350F.<br>And it's done.<br>Bonus tip When you are making a chocolate version, change the amount of the cake flour to 110 g, and add 10 g of cocoa powder.<br>Users \" Ayaka \" and \"mirutann\" put icing to make Christmas-style cookies They are so cute that it's hard to believe they are the same cookies from this recipe.","url":"https://recipe.bluelayer.org/recipe/18568/crispy-egg-cookies"},{"id":"18562","title":"Chocolate Coconut Frozen Treat","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>cocoa, dry powder, unsweetened<br>honey<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Melt coconut on 50% power in microwave for approximately 45-60 seconds.<br>Add remaining ingredients and mix well.<br>Scoop by rounded teaspoons into cupcake pan (I used liners for easier cleanup).<br>Freeze for 30 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/18562/chocolate-coconut-frozen-treat"},{"id":"18550","title":"Chocolate Creamwich","ingredients":"cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>salt, table<br>cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.<br>To make the cookies, grind the cocoa nibs in a coffee grinder or food processor until a fine powder.<br>In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed.<br>Add the melted chocolate and the vanilla.<br>Sift together the dry ingredients and add to the bowl.<br>Mix into a smooth dough and chill in the freezer for 5 minutes.<br>Transfer the dough to a large surface covered with a layer of parchment paper.<br>Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet.<br>To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough.<br>Replace the parchment, flip the dough, and release the parchment on the other side.<br>Cut the dough into 2 1/2-inch round cookies and space 1/2 inch apart on an ungreased cookie sheet.<br>Gather any leftover scraps of dough and roll and cut as described above.<br>Repeat until you have no dough left.<br>Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate.<br>Transfer the cookies to a cooling rack.<br>Cool completely.<br>Once cool, the cookies should be crisp.<br>To make the filling, place the chocolate, butter, and salt in a medium mixing bowl.<br>In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate.<br>Add the rest of the cream and stir until smooth.<br>Let cool to room temperature.<br>Place half of the cookies with the top side (the most attractive) down.<br>Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies.<br>Gently press down.<br>Serve immediately or store the cookies in a cool place.","url":"https://recipe.bluelayer.org/recipe/18550/chocolate-creamwich"},{"id":"18536","title":"PINK PEPPERCORN VOLADORES","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"ift flour in salt.<br>Make a well in the center and add egg yolks.<br>Combine egg yolks and flour mixture, until dough is formed.<br>Knead the dough until elastic and dough no longer sticks to fingers.<br>Knead into a ball, cover with plastic wrap or put in a plastic bag and let sit at room temperature, about 20 minutes.<br>Preheat oven to 350&amp;deg;F Sprinkle table with flour and roll a portion of the dough with a rolling pin, until very thin.<br>Cut in 1 inch circles.<br>Place circles on a baking sheet with parchment and prick several times with a fork.<br>Bake for 8 minutes- cookies will still be pale.<br>Allow to cool on wire racks, about 8-10 minutes.<br>Combine chocolate, cream and butter in a heavy saucepan.<br>Cook over very low heat until all the chocolate is melted and the mixture is smooth.<br>Remove sauce from heat.<br>lace layer of cookies on a plate and put 1/2 teaspoon chocolate sauce on each.<br>Sprinkle lightly with RawSpiceBar's Pink Peppercorn Blend.<br>Top with another cookie and sift with confectioners sugar.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/18536/pink-peppercorn-voladores"},{"id":"18531","title":"Strawberry 'n Oat Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>oats<br>nuts, walnuts, english<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 400F.<br>Beat 3/4 cup margarine and sugar until light and fluffy.<br>Add combined flour, soda and salt; mix well.<br>Stir in oats and nuts.<br>Reserve 1/2 cup crumb mixture.<br>Press remaining crumb mixture onto bottom of greased 13 x 9-inch baking pan.<br>Spread the strawberry preserves over the first layer.<br>Sprinkle with reserved crumb mixture.<br>Bake 20-25 minutes.<br>Cool.<br>Melt Chips and 4 teaspoons margarine over low heat (or microwave), stirring until smooth.<br>Drizzle over crumb mixture.<br>Refrigerate 1 hour; cut into bars.","url":"https://recipe.bluelayer.org/recipe/18531/strawberry-n-oat-bars"},{"id":"18527","title":"RICE KRISPIES Peanut Butter Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In large mixing bowl beat peanut butter and butter on medium speed until combined.<br>Add powdered sugar and milk.<br>Beat until fluffy.<br>Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined.<br>Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray.<br>Refrigerate until firm.<br>Drizzle chocolate over cereal mixture.<br>Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm.<br>Cut into bars.<br>Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/18527/rice-krispies-peanut-butter-bars"},{"id":"18522","title":"Easy, No-Bake Granola Bars","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, granulated<br>vanilla extract","directions":"Spray a large cookie sheet with cooking spray and set aside.<br>In a large bowl, combine oats, cereal, raisins and coconut.<br>Stir.<br>In a separate, microwave safe bowl, combine the peanut butter, sugar and corn syrup.<br>Microwave on high 2 minute and stir.<br>Microwave another 1-2 minute until mixture boils and sugar dissolves.<br>Stir in vanilla.<br>Pour the sauce over the dry ingredients and mix well.<br>Allow it to cool long enough to not melt the chocolate chips, then stir them in also.<br>Turn out onto the cookie sheet.<br>Wet your hands under cold water and press into the pan.<br>Cut into bars.<br>They can be eaten immediately, but they will set up more as they cool.<br>Store in an airtight container.<br>Variations: Can use 2 cups each of Cheerios, Rice Krispies, and Corn Flakes instead of 6 cups crisp rice cereal.<br>This is a nice taste variation but it is more crumbly.","url":"https://recipe.bluelayer.org/recipe/18522/easy-no-bake-granola-bars"},{"id":"18518","title":"Raw Hazelnut Pralines","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>chocolate, dark, 70-85% cacao solids<br>syrup, maple, canadian<br>nuts, almonds<br>vanilla extract<br>salt, table<br>nuts, hazelnuts or filberts","directions":"Melt cacao butter and coconut oil over a double boiler.<br>Add cacao powder and mix well.<br>Add chocolate mixture to food processor.<br>Add maple syrup, almond butter, vanilla and salt.<br>Mix well.<br>Place a small amount of the chopped hazelnuts in the bottom of the chocolate mould.<br>Fill moulds with chocolate mixture and place in freezer to set for a couple of hours.<br>Note: Chocolates will melt if left out of freezer too long, so only take them out when ready to eat.","url":"https://recipe.bluelayer.org/recipe/18518/raw-hazelnut-pralines"},{"id":"18508","title":"Truck and Trailer Protein Shake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>water, bottled, generic<br>beverages, protein powder whey based","directions":"Mix together.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/18508/truck-and-trailer-protein-shake"},{"id":"18480","title":"Purple Orchid","ingredients":"blackberries, raw<br>chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic","directions":"shake with ice.<br>it says strain into cocktail glass.<br>i would serve with ice.","url":"https://recipe.bluelayer.org/recipe/18480/purple-orchid"},{"id":"18476","title":"Black Bottom Pie II","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.<br>Combine cookie crumbs and sugar in a small bowl until well blended.<br>Stir cookie mixture into butter.<br>Press mixture onto bottom and sides of pie pan.<br>Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture.<br>Allow to cool while preparing filling.<br>In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.<br>Gradually stir in milk until smooth.<br>Heat, uncovered, in Microwave Oven 2 minutes.<br>Stir and heat an additional 3 1/2 minutes or until mixture boils.<br>Stir occasionally.<br>Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.<br>While pudding is chilling, whip cream.<br>Stir 3 tablespoons creme de cocoa into pudding.<br>Fold whipped cream into chilled pudding.<br>Pour into prepared crust and chill 3 to 4 hours or until set.<br>Garnish top with chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/18476/black-bottom-pie-ii"},{"id":"18473","title":"Ganache Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Place the chopped chocolate into the bowl of a food processor.<br>Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.<br>Pour the cream over the chocolate and let stand for 2 minutes.<br>Process by pulsing several times until chocolate mixture is smooth.<br>Use as is for glazing.<br>If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.<br>Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/18473/ganache-frosting"},{"id":"18463","title":"Top Secret! Wendy's Frosty","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla","directions":"Combine all of the ingrediets in a blender.<br>Blend on medium speed until creamy.<br>Stir if necessary.<br>If too thin, freeze the mixture in the blender or in cups until thicker.","url":"https://recipe.bluelayer.org/recipe/18463/top-secret-wendys-frosty"},{"id":"18455","title":"Buckeye Candy","ingredients":"peanut butter, smooth style, without salt<br>sugars, powdered<br>butter, without salt<br>candies, white chocolate","directions":"Mix peanut butter and powdered sugar together in mixer, then mix in the butter.<br>Roll mixture into balls.<br>Melt the chocolate candy coating according to package directions.<br>Dip balls into melted chocolate leaving a circle of peanut butter showing.<br>Place on wax paper.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/18455/buckeye-candy"},{"id":"18453","title":"Vegan Pumpkin Hazelnut Chocolate Spread- Kinda Like Nutella","ingredients":"nuts, hazelnuts or filberts<br>pumpkin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>oil, canola","directions":"Pulse all of the ingredients except the oil in a food processor until finely blended.<br>Add the oil, about 1-2 tablespoons, until the mixture smooths over.<br>Place in a jar and refridgerate, will keep for about 2 weeks.<br>Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.","url":"https://recipe.bluelayer.org/recipe/18453/vegan-pumpkin-hazelnut-chocolate-spread-kinda-like-nutella"},{"id":"18445","title":"No Bake Chocolate Krunchies","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking<br>nuts, macadamia nuts, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a shallow cookie tray or a laminton tray with aluminium foil.<br>Melt semi sweet chocolate and milk chocolate with butter and oil in a saucepan.<br>Stir constantly until chocolate is melted and smooth.<br>Remove saucepan from heat and let chocolate mixture cool to lukewarm (chocolate will thickens slightly as it cooled).<br>Stir into chocolate mixture- nuts, cereal and white chocolate pieces and pour mixture out onto prepared tray.<br>Spread evenly and level mixture.<br>Refrigerate for 20-30 minutes or until mixture is set.<br>Slide a metal spatula under the chocolate to loosen from the foil.<br>Break into uneven pieces and serve.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/18445/no-bake-chocolate-krunchies"},{"id":"18437","title":"Chocolate Peanut Butter Energy Bites","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>seeds, flaxseed<br>honey<br>cocoa, dry powder, unsweetened<br>beverages, protein powder whey based<br>water, bottled, generic","directions":"Combine all ingredients in a medium bowl.<br>Stir to combine.<br>If mixture looks too dry, add a bit more water, 1/2 tablespoon at a time.<br>Place in refrigerator for 1530 minutes so they are easier to roll.<br>Roll into 8 bites and store in fridge for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/18437/chocolate-peanut-butter-energy-bites"},{"id":"18435","title":"Lime Shortbread Cookies With White Chocolate And Almonds","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>salt, table<br>butter, without salt<br>lime juice, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat oven to 325F.<br>Butter 13x9x2-inch metal baking pan.<br>Blend flour, sugar, and salt in processor.<br>Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.<br>Press evenly into prepared baking pan.<br>Pierce dough all over with fork.<br>Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.<br>Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.<br>Remove from oven.<br>Using sharp knife, immediately recut shortbread, gently separating triangles.<br>Cool shortbread in pan on rack.<br>Place white chocolate in small metal bowl.<br>Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.<br>Remove bowl from over water.<br>Using fork, drizzle melted chocolate in zigzag pattern over shortbread.<br>Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.<br>Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/18435/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"18423","title":"Chocolate and Maraschino Cherry Shortbread Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and the sugar.Mix the flour and the salt.Mix the dry ingredients into the wet until it starts forming larger clumps.<br>Mix in the maraschino cherries, white chocolate and vanilla extract.Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.<br>Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.<br>Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.Let cool completely.Melt the chocolate in a double boiler.<br>(optional).<br>Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.<br>(optional).","url":"https://recipe.bluelayer.org/recipe/18423/chocolate-and-maraschino-cherry-shortbread-cookies"},{"id":"18409","title":"Mix in the Pan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>water, bottled, generic<br>vanilla extract","directions":"Preheat oven to 350 degrees.<br>In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.<br>Add oil, vinegar, water, and vanilla.<br>Mix until combined, making sure there are no clumps of flour mixture.<br>Spread batter evenly in pan.<br>Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes.<br>Let cake cool completley on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/18409/mix-in-the-pan-chocolate-cake"},{"id":"18407","title":"Coconut Chocolate Chip Waffles","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat a waffle iron according to manufacturer's instructions.<br>Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl.<br>Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined.<br>Fold chocolate chips into batter; let stand for 5 minutes.<br>Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.","url":"https://recipe.bluelayer.org/recipe/18407/coconut-chocolate-chip-waffles"},{"id":"18401","title":"Chocolate Fridge Cake","ingredients":"nuts, almonds<br>nuts, pecans<br>nuts, walnuts, english<br>raisins, seeded<br>cherries, sweet, raw<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Prepare the nuts and place in a large bowl with the fruit.<br>Break the biscuits into different sized chunks either using hands or placing in a plastic bag and smashing against a kitchen cabinet.<br>Add to the fruit and nut mix.<br>Place a saucepan with hot water in on the stove and place a glass bowl on top, making sure the water doesn't touch the bowl.<br>Place the butter, chocolate (broken into pieces to melt quicker) and the golden syrup into the bowl and stir until all has melted.<br>Remove the chocolate mixture from the heat and pour ontop of the fruit and nut mix, encorportating it fully with a spoon.<br>Try not to crush the biscuits up even more in this process.<br>Grease and line with parchment paper a 28cm cake tin and pour the contents into it, refrigerating for a minimum of two hours to allow it to harden.<br>-----.<br>You could use shortbread instead of digestives, fruit mixes which you can get from health shops can be used.<br>I used one with papaya and dried dates in which was equally as yummy.<br>White chocolate chunks can also be added into the fruit and nut mix, along with minature marshamallows.","url":"https://recipe.bluelayer.org/recipe/18401/chocolate-fridge-cake"},{"id":"18379","title":"Classic Sleepy Cake","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Preheat the oven to 350 degrees F.<br>Grease an 8\" square pan, metal or glass.<br>Melt chocolate and set aside.<br>Melt butter and set aside.<br>In a large bowl, mix 3/4 cup white sugar with the flour, salt, and baking powder.<br>Add the melted butter and melted chocolate, vanilla, and milk.<br>Stir gently but thoroughly to incorporate all the ingredients.<br>Pour the batter into the greased pan.<br>Pour the 1/2 cup brown and 1/2 cup white sugar evenly over the top of the batter (you can mix the two, if you like).<br>Dust the cocoa powder on top of the sugars.<br>Pour the cold coffee evenly all over the top of the cake and allow to soak in; do not stir.<br>Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.<br>Best when served warm with coffee!","url":"https://recipe.bluelayer.org/recipe/18379/classic-sleepy-cake"},{"id":"18378","title":"Dark Chocolate Cream Cheese Frosting","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the butter and cream cheese into a large bowl and cream it together using a mixer.<br>Add the cocoa and vanilla and combine.<br>Add the confectioners sugar in small batches and blend on low until combined.<br>Scrape down sides of the bowl with each addition.<br>Add 1 tablespoon of milk at a time until you get the consistency you desire.<br>Frost your cake or cupcakes.<br>Enjoy!<br>The recipe is enough to frost one 2-layer 8-inch cake or 24 cupcakes.<br>I actually use this to fill my cupcakes with tooit is absolutely divine!<br>Recipe adapted from theshakybaker.com.","url":"https://recipe.bluelayer.org/recipe/18378/dark-chocolate-cream-cheese-frosting"},{"id":"18377","title":"Homemade Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>vanilla extract<br>peanut butter, smooth style, without salt<br>butter, without salt<br>honey<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Lightly grease a 9X13 inch baking pan.<br>In a large mixing bowl, combine all of the ingredients except the chocolate chips (or dried fruit, nuts, or other mix ins you choose).<br>Once the first 8 ingredients are well incorporated, mix in the chocolate chips or dried fruit.<br>Lightly press the mixture into the prepared pan and bake for 20 minutes or until the bars are slightly browned.<br>Let cool completely before you cut, serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/18377/homemade-granola-bars"},{"id":"18358","title":"White Chocolate Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>vanilla extract<br>oil, canola","directions":"In a large bowl, combine first five ingredients; set aside.<br>In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once.<br>Microwave on high for 5 seconds; stir until smooth.<br>Pour over cereal mixture and mix well.<br>Spread onto three waxed paper-lined baking sheets.<br>Cool; break apart.<br>Store in an airtight container.<br>Yield: 5 quarts.","url":"https://recipe.bluelayer.org/recipe/18358/white-chocolate-party-mix"},{"id":"18347","title":"Semi-Sweet Chocolate Fudge","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13\" x 9\" x 2\" pan with foil.<br>Grease foil lightly with butter.<br>In saucepan, stir sugar, marshmallow cream (fluff), evaporated milk, and butter.<br>Cook over medium heat, stirring constantly.<br>Boil and stir for 5 minutes.<br>Remove from heat and add chocolate chips; stir until smooth.<br>Pour into pan.<br>Cool until firm.<br>Peel off the foil and cut into squares.","url":"https://recipe.bluelayer.org/recipe/18347/semi-sweet-chocolate-fudge"},{"id":"18340","title":"Yoo Hoo Chocolate Drink","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Mix all of the ingredients in a blender for about 30 seconds (Use a whisk if you don't have a blender).<br>Refrigerate until cold.","url":"https://recipe.bluelayer.org/recipe/18340/yoo-hoo-chocolate-drink"},{"id":"18336","title":"A Small Amount of White Chocolate","ingredients":"chocolate, dark, 70-85% cacao solids<br>butter, without salt<br>sweetener, syrup, agave<br>salt, table","directions":"Place all of the ingredients into a bowl.<br>Heat in a double boiler while stirring constantly with a spatula, until the mixture reaches 42C.<br>Remove from the double boiler and stir with a spatula, letting the white chocolate cool gradually.<br>Once the white chocolate drops to about 25C, it will thicken, so you can use a spoon to decorate with lines and dots.<br>Chill in the refrigerator until hardened.<br>Then pour the dark chocolate into the mold and chill in the refrigerator again until hardened.","url":"https://recipe.bluelayer.org/recipe/18336/a-small-amount-of-white-chocolate"},{"id":"18324","title":"Chocolate-Chip Peanut Butter Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>butter, without salt<br>vanilla extract<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar, milk and corn syrup in a heavy saucepan (3 quart); bring to a boil, stirring constantly, until mixture boils.<br>Continue boiling without stirring to the soft-ball stage (234 F).<br>Remove from heat.<br>Add butter, without stirring, and cool to lukewarm (110 F).<br>Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss.<br>(Watch carefully, this fudge has a short beating time.)<br>QUICKLY add chocolate pieces, and turn into buttered 8x8x2 inch pan.<br>While warm, mark into squares.<br>Cool until firm, then cut as marked.","url":"https://recipe.bluelayer.org/recipe/18324/chocolate-chip-peanut-butter-fudge"},{"id":"18306","title":"Hot Fudge Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>nuts, walnuts, english<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a 9x9-inch baking pan.<br>Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.<br>Stir in milk and butter until smooth.<br>Fold in walnuts until just combined.<br>Spread batter evenly in the prepared baking pan.<br>Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.<br>Pour hot water over the batter.<br>Bake in the preheated oven until the center of the cake is almost set, about 45 minutes.<br>Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.<br>Best served warm.","url":"https://recipe.bluelayer.org/recipe/18306/hot-fudge-pudding-cake"},{"id":"18302","title":"Chocolate Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, olive, salad or cooking<br>nuts, almonds<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>honey<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F with the rack in the middle .<br>Stir together all the ingredients, except the chocolate chips, until combined.<br>Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper.<br>Bake, stirring occasionally, until golden brown, 20-35 minutes.<br>Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.<br>Transfer the granola, still in the pan, to a rack to cool for 45 minutes.<br>After 15 minutes, begin stirring the granola carefully.<br>This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.<br>Mix in the semisweet chips.<br>Keep the granola in an airtight container, frozen, for up to a few months.","url":"https://recipe.bluelayer.org/recipe/18302/chocolate-granola"},{"id":"18285","title":"Puppy Chow","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Turn on stove to low heat.<br>melt chocolate.<br>add peanut butter and mix until smooth.<br>in large bowl, add cereal and fold in gently until coated.<br>pour powdered sugar into large zip-top bag.<br>add powdered sugar and shake until well coated.<br>store in airtight container.","url":"https://recipe.bluelayer.org/recipe/18285/puppy-chow"},{"id":"18284","title":"Chocolate Hazelnut Spread (Mock Nutella from Gale Gand)","ingredients":"nuts, hazelnuts or filberts<br>oil, olive, salad or cooking<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a food processor, grind the hazelnuts into a paste.<br>Add the oil, sugar, cocoa powder, and vanilla and continue processing.<br>Add the melted chocolate and blend well.<br>Strain the mixture through a fine strainer to remove any large grains of nuts.<br>The mixture will be thin and a little warm.<br>Pour into a jar to let cool and thicken slightly.<br>NOTE: To roast and peel hazelnuts: Preheat oven to 350F Place nuts in a single layer on a shallow baking pan.<br>Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color.<br>Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.","url":"https://recipe.bluelayer.org/recipe/18284/chocolate-hazelnut-spread-mock-nutella-from-gale-gand"},{"id":"18274","title":"Peanut Butter Cheese Ball","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, blend together cream cheese, powdered sugar and peanut butter.<br>Cut 2 pieces of plastic wrap about 1 foot long each.<br>Place the wrap crossed on table.<br>Spoon the cheese mixture on the plastic wrap and pull up the corners to form a ball.<br>Place the ball in a bowl that has a rounded bottom.<br>Put bowl in the freezer for 1 1/2 hours.<br>Mix together peanut butter chips and chocolate chips in a shallow bowl.<br>Remove cheese ball from freezer, unwrap and roll ball in chips, pressing them into the ball.<br>Wrap ball back in plastic wrap and place back into the freezer for 1/2 hour.<br>Remove and place on a plate.<br>Serve with graham crackers, vanilla wafers, and apples.","url":"https://recipe.bluelayer.org/recipe/18274/peanut-butter-cheese-ball"},{"id":"18262","title":"Tastes Like Clodhoppers","ingredients":"honey<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw","directions":"Melt chocolate.<br>Pour over cereal and nuts.<br>Cool.<br>Break into pieces.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/18262/tastes-like-clodhoppers"},{"id":"18255","title":"Tasha's Mom's Cinnamon Bread (With Alternatives)","ingredients":"water, bottled, generic<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>sugars, granulated","directions":"The recipe follows the ingredient list in order of preparation.<br>Mix the warm water, sugar and yeast together and let it sit for about 1 -2 minutes.<br>With the first 6c of flour, add 2 c of water.<br>Then add the salt, sugar and oil.<br>Then add the next 7 c of flour and the last 2 c of water.<br>Put into a clean mixing bowl (plastic or warmed ceramic/glass).<br>Spray the dough with oil.<br>Cover with plastic wrap and let double in size (30-45 minutes).<br>Punch the dough down and roll it out to a large rectangle.<br>Mix the cinnamon and 3/4 c sugar together and sprinkle over all the dough.<br>Roll up like a jelly roll and cut in half (length ways) and each of those halves, in half again (also lengthways).<br>Spray 4 large loaf tins with oil and place a half in each tin.<br>Let rise again to double in size (upto an hour).<br>Place into a preheated oven and bake at 350oF/175oC for 45 minutes OR until golden brown on top.<br>Sultanas, raisins, chocolate chips or nuts can be added to the cinnamon sugar blend to liven up your loaf.<br>Best served warm with lashings of real butter - yum!<br>Can be frozen for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/18255/tashas-moms-cinnamon-bread-with-alternatives"},{"id":"18254","title":"Tiramisu Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>il villaggio, mascarpone cheese,<br>alcoholic beverage, distilled, rum, 80 proof<br>alcoholic beverage, liqueur, coffee, 53 proof<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water.<br>As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.<br>Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted.<br>Cool to room temperature.<br>When the ganache is tepid, stir in the rum and coffee liqueur.<br>Pour the mixture into a shallow, wide airtight container and refrigerate until firm.<br>Using a vegetable peeler, shave the milk chocolate into small curls.<br>Place in a small bowl and keep chilled.<br>When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls.<br>Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).<br>Keep chilled; bring to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/18254/tiramisu-truffles"},{"id":"18235","title":"Coconut Macaroon","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>egg, white, raw, fresh","directions":"1) Preheat the oven to 350 degrees F. Combine all ingredients in a saucepan, place over medium heat and stir constantly until the mixture reaches 130 degrees F.<br>2) Scoop the macaroons (using a #25 cookie scoop or a small ice cream scoop) onto a parchment-lined sheet pan.<br>3) Bake until cookies are just golden brown, about 12-15 minutes.<br>4) When completely cool, serve as is or dip bottoms into tempered (or coating) chocolate and allow to set on a clean sheet of parchment.","url":"https://recipe.bluelayer.org/recipe/18235/coconut-macaroon"},{"id":"18230","title":"Lighter Chocolate Covered Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>strawberries, raw","directions":"Insert toothpicks into the tops of the strawberries.<br>In a double boiler, melt the chocolate and oil, stirring occasionally until smooth.<br>Holding them by the toothpicks, dip the strawberries halfway into the chocolate mixture.<br>Do not completely cover Strawberries.<br>Place on a cookie sheet and let strawberries chill and set in refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/18230/lighter-chocolate-covered-strawberries"},{"id":"18228","title":"Ganache","ingredients":"syrups, corn, light<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In a small saucepan combine the corn syrup and heavy cream.<br>Bring to a simmer and add the chocolate.<br>Stir until smooth.<br>Remove from the heat and add the vanilla extract.","url":"https://recipe.bluelayer.org/recipe/18228/ganache"},{"id":"18214","title":"Cocoa Peanut Logs","ingredients":"peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter and chips over low heat.<br>Remove from heat.<br>Add cocoa Krispies and pack into 8 x 8 inch buttered pan.<br>Put into refrigerator, cut into squares when nearly firm.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/18214/cocoa-peanut-logs"},{"id":"18198","title":"Popcorn Snack Recipe","ingredients":"nuts, almonds<br>peanut butter, smooth style, without salt<br>snacks, popcorn, air-popped (unsalted)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive","directions":"Heat chocolate and peanut butter in microwave.<br>Pour over rest of ingredients.<br>Spray cookie sheets with non-stick spray.<br>Spread popcorn on cookie sheets and let set.<br>Break apart.<br>Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/18198/popcorn-snack-recipe"},{"id":"18179","title":"White Chocolate Leather","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light","directions":"Put chocolate in a dry wide metal bowl that fits snugly over a 3- to 4-quart saucepan.<br>Fill saucepan halfway with 120F.<br>water and immediately set bowl over water.<br>Let chocolate stand undisturbed 15 minutes, or until melted.<br>Stir chocolate just until smooth and remove bowl from pan.<br>Add corn syrup to chocolate and stir with a rubber spatula until mixture thickens and forms a dough.<br>Halve dough and wrap each half in plastic wrap.<br>Let white chocolate leather stand at room temperature until it firms to consistency of clay, about 1 hour and up to overnight, depending on temperature of kitchen.<br>If your kitchen is very warm, leave leather in a cooler place but do not refrigerate.<br>If leather becomes too firm to roll out, try to knead leather in your hands until malleable.<br>If leather is still too firm, microwave at 50% power to 2 to 5 seconds, or until just soft enough to roll out.","url":"https://recipe.bluelayer.org/recipe/18179/white-chocolate-leather"},{"id":"18166","title":"Peanut Butter and Chocolate Thumbprints","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>sugars, brown<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>vanilla extract<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt","directions":"Sift the flour and salt together into a mixing bowl and set aside.<br>Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.<br>Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps.<br>Mix on medium-high speed until smooth, about 1 minute.<br>Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.<br>Add the vanilla and mix until combined.<br>Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.<br>Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.<br>Add the milk and peanut butter and mix until incorporated, about 30 seconds.<br>Then add the remaining flour and mix until just combined.<br>Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap.<br>Let it chill in the refrigerator for at least 1 hour or up to 3 days.<br>While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.<br>Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.<br>Place the balls of dough about 1 inch apart on the prepared pans.<br>Using your thumb or the back of a teaspoon measure, gently press the center of each dough ball to make an indentation in the top of each cookie.<br>Chill the cookie dough on the sheets in the refrigerator for about 10 minutes.<br>Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.<br>Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.<br>While the cookies are cooling, prepare the ganache filling.<br>Combine the milk chocolate chips, corn syrup, vanilla, and heavy cream in a mixing bowl and heat over a double boiler.<br>Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined.<br>Once the chocolate mixture is smooth, take the bowl off the heat and add the peanut butter, stirring vigorously until combined.<br>Spoon the ganache filling into the indentations on each of the cookies.<br>Let the ganache set at room temperature for 20 minutes.<br>Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.<br>Instead of using ganache, substitute 1/2 teaspoon of raspberry jam per cookie and fill the thumbprint of each cookie prior to baking.<br>Bake as directed.","url":"https://recipe.bluelayer.org/recipe/18166/peanut-butter-and-chocolate-thumbprints"},{"id":"18160","title":"Chocolate Fudge","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Put condensed milk, dark chocolate and butter into a double boiler and stir until melted (do not allow mixture to boil).<br>When melted (if using add vanilla) stir briskly; it will look silky.<br>Pour quickly into a parchment lined tin or a silicon mould (it starts to set as soon as it is off the heat).<br>Melt white chocolate and drizzle over the fudge; put in the fridge to set the white chocolate.<br>Will keep for a month in a fridge.<br>You could add raisins or white chocolate chips at the last moment (do not let it melt) and not drizzle white chocolate on the top.<br>This recipe can be played around with, e.g.<br>800ml Condensed milk, 900g - 1000g Dark chocolate, 112g - 115g Butter works well.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/18160/chocolate-fudge"},{"id":"18146","title":"English Toffee","ingredients":"butter, salted<br>sugars, granulated<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put butter and sugar in a heavy saucepan and stir CONSTANTLY until golden brown (or the color of peanut butter).<br>This should take anywhere from 10 to 25 minutes depending on what type of pan/skillet you use.<br>Keep it on medium to medium-high heat.<br>Pour over chopped pecans in a 9 x 9 pan.<br>DO NOT BUTTER THE PAN.<br>Put chocolate chips on top, while hot.<br>Melt chips and spread.<br>Let it sit for 1/2 hour, then refrigerate for 1 hour.<br>Cut (or break) into pieces.","url":"https://recipe.bluelayer.org/recipe/18146/english-toffee"},{"id":"18142","title":"Study Time Peanut Butter Snack Bites","ingredients":"oats<br>peanut butter, smooth style, without salt<br>bananas, raw<br>mini semi-sweet chocolate baking chips,<br>honey","directions":"Mix together oats, peanut butter, banana chips, chocolate chips and honey in large bowl.<br>Chill until firm, about 30 minutes.<br>Roll by 2 tbsp into balls.","url":"https://recipe.bluelayer.org/recipe/18142/study-time-peanut-butter-snack-bites"},{"id":"18141","title":"Pecan Lace Cookies Recipe","ingredients":"nuts, pecans<br>butter, without salt<br>sugars, brown<br>alcoholic beverage, distilled, rum, 80 proof<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>oats","directions":"Preheat oven to 350 degrees.<br>Spread pecans proportionately on an ungreased baking sheet and bake 5 to 8 min, stirring once.<br>Remove from oven and cold completely on pan.<br>In a large bowl, cream butter and sugar till fluffy.<br>Beat in 1 Tbsp.<br>rum.<br>In a small saucepan, heat cream over medium low.<br>Stir in remaining 1 Tbsp.<br>rum and simmer 2 to 3 min.<br>Remove from heat; add in chocolate chips and stir till smooth.<br>Add in chocolate mix to creamed mix and stir till well blended.<br>In a medium bowl, sift together next 3 ingredients.<br>Stir dry ingredients into chocolate mix.<br>Mix in oats and toasted pecans.<br>Drop batter by heaping teaspoonfuls 4 inches apart onto a greased baking sheet.<br>Use fingers to press each cookie into a 2 inch diameter circle.<br>Bake 8 min (cookies will be soft); cold on pan 3 min.<br>Transfer to a wire rack to cold completely.<br>Store in an airtight container.<br>Yield: about 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/18141/pecan-lace-cookies-recipe"},{"id":"18137","title":"Tony Chachere's Basic Roux","ingredients":"wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking","directions":"Heat oil in heavy pot or Dutch oven.<br>When oil is hot, gradually add flour, stirring continuously until well mixed.<br>Lower heat and continue stirring until chocolate brown.<br>When roux is chocolate brown, remove from pot and set aside.<br>If roux remains in the pot, it will continue to cook and get too dark.<br>Always use warm water to dissolve the roux.<br>While you're at it, make more than enough as it keeps well in or out of the refrigerator.","url":"https://recipe.bluelayer.org/recipe/18137/tony-chacheres-basic-roux"},{"id":"18119","title":"Salted Chocolate Pecan Butter","ingredients":"nuts, pecans<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>syrup, maple, canadian<br>salt, table","directions":"In a food processor, add pecans and pulse until smooth.<br>Add cocoa powder and pulse until combined.<br>Add vanilla and drizzle in maple syrup until desired consistency is reached.<br>Add sea salt 1/4 teaspoon at a time, tasting after each addition.<br>Feel free to add more syrup or salt depending on taste and consistency.","url":"https://recipe.bluelayer.org/recipe/18119/salted-chocolate-pecan-butter"},{"id":"18112","title":"Chocolate Nests with White Chocolate-Vanilla Candies","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>beans, snap, green, raw","directions":"Bring a small pot of water to a simmer.<br>Fit a small bowl over the pot, but make sure it doesn't touch the water.<br>Place bittersweet chocolate in the bowl.<br>Let sit until chocolate is just melted (don't stir), 3 to 5 minutes.<br>Remove bowl from heat (but keep simmering pot on stove), and stir until smooth.<br>Spread dark chocolate in a thin layer on a baking sheet; refrigerate until firm, about 45 minutes.<br>Meanwhile, clean bowl and place on pot with simmering water.<br>Add white chocolate, vegetable oil, and vanilla bean paste to bowl; stir mixture occasionally until just melted, about 5 minutes.<br>Pour into candy molds or minimuffin liners, and chill until firm, about 45 minutes.<br>Remove dark chocolate from refrigerator; let sit until pliable or at room temperature, 5 to 10 minutes.<br>Using a metal spatula, scrape chocolate off baking sheet to form curls and strips.<br>Mound several together on a plate to create a nest, and repeat on a second plate; add more curls to each nest as desired.<br>(If chocolate starts melting, return it to the refrigerator to solidify.)<br>Take white chocolate out of refrigerator, and remove candies from molds; arrange them in and around nests.","url":"https://recipe.bluelayer.org/recipe/18112/chocolate-nests-with-white-chocolate-vanilla-candies"},{"id":"18111","title":"Bonbon Balls","ingredients":"sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>butter, without salt<br>milk, canned, condensed, sweetened","directions":"Mix ingredients, make into balls, chill in refrigerator 1 hour or longer.<br>Coat with melted semi-sweet chocolate and then cool slightly.<br>You can add about 1/2 block parafine to chocolate.","url":"https://recipe.bluelayer.org/recipe/18111/bonbon-balls"},{"id":"18102","title":"Dark Chocolate Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line two 24-count mini muffin pans with paper liners.<br>Set aside.<br>In a medium bowl, cream together peanut butter, butter, powdered sugar, vanilla extract, and salt until smooth and creamy.<br>Set aside.<br>In another bowl, microwave chocolate wafers/chips in 30 second intervals, stirring in between so it doesnt burn.<br>When smooth, remove from microwave.<br>Place about 1 teaspoon of melted chocolate into each muffin liner and lightly coat the sides, if possible.<br>Roll 1 teaspoon of peanut butter mixture into a ball and place on top of melted chocolate.<br>Repeat with rest of cups.<br>Spoon about 2 teaspoons of chocolate into each muffin cup to cover the peanut butter.<br>Place muffin pans in the refrigerator for about 10-15 minutes, or until chocolate is set.<br>Remove from refrigerator and enjoy!","url":"https://recipe.bluelayer.org/recipe/18102/dark-chocolate-peanut-butter-cups"},{"id":"18090","title":"Chocolate Almond Olive Oil Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>cocoa, dry powder, unsweetened<br>salt, table<br>oil, olive, salad or cooking<br>sugars, brown<br>honey<br>vanilla extract<br>cherries, sweet, raw","directions":"Place rack in the center upper third of your oven and preheat to 300 F. Line a 9x13 inch rimmed baking sheet with parchment paper.<br>In a large bowl, stir together the oats, almonds, coconut, cinnamon, cocoa powder, and salt.<br>Set aside.<br>In a medium saucepan, combine the olive oil, light brown sugar, and honey.<br>Stir over medium heat, until sugar dissolves and the mixture begins to bubble.<br>Remove from heat and stir in vanilla.<br>Pour the warm olive oil mixture over the oat mixture.<br>With a wooden spoon, gently scoop and fold, coating the oats and nuts, until fairly evenly moistened.<br>Spoon the mixture in an even layer onto the prepared baking sheet, press down gently with the back of a wooden spoon, then place in oven.<br>Bake for 30 minutes, removing pan from oven and stirring once every 10 minutes.<br>When finished baking, granola will be slightly toasted around the edges and smell amazing.<br>Remove from the oven and let granola cool completely.<br>Toss in dried cherries.<br>Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.","url":"https://recipe.bluelayer.org/recipe/18090/chocolate-almond-olive-oil-granola"},{"id":"18088","title":"Great Gorpies","ingredients":"butter, without salt<br>sugars, brown<br>raisins, seeded<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Before you start you should just know that the handfuls are adult handfuls.<br>If children are making this then they should use 2-3 child-sized handfuls.<br>Cream the butter/marg and the brown sugar till smooth.<br>Add all the handfuls.<br>Mix well, then add the flour and baking soda.<br>Add the milk.<br>Drop by tablespoons on to a greased cookie sheet.<br>Bake at 350 degrees F for about 10 minutes or until done.<br>Leave on the cookie sheet a minute or two before lifting them off, as they might crumble.<br>The ratio of handfuls can be adjusted- you might want to go heavier on the raisins and peanuts and lighter on the chocolate chips, although why anyone would want less chocolate is totally beyond me!","url":"https://recipe.bluelayer.org/recipe/18088/great-gorpies"},{"id":"18078","title":"Chocolate Peanut Butter Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together all ingredients by hand, except chocolate.<br>Form into balls with about 1-2 tablespoons Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter.<br>Put on a cookie sheet on parchment paper, and refrigerate 1 hour or more.<br>Melt chocolate over double boiler or in saucepan over low heat.<br>Dip balls in chocolate, and place back on parchment paper and put in the fridge until set.<br>Store in a tight container in the fridge.<br>Enjoy!<br>:).","url":"https://recipe.bluelayer.org/recipe/18078/chocolate-peanut-butter-balls"},{"id":"18073","title":"Crispy Peanut Mallow Candy","ingredients":"peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate.<br>Add peanut butter to melted white chocolate.<br>Stir in peanuts, marshmallows and rice krispies.<br>Drop by teaspoonful onto wax paper.<br>When set, store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/18073/crispy-peanut-mallow-candy"},{"id":"18068","title":"Chocolate Chip PB Pumpkin Cookies","ingredients":"peanut butter, smooth style, without salt<br>pumpkin, raw<br>vanilla extract<br>oats<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>In a medium sized bowl, stir peanut butter, pumpkin, and vanilla until thoroughly combined.<br>Add oats and baking soda and mix until fully incorporated.<br>Fold in chocolate chips, making sure they are evenly distributed through dough.<br>Using a medium-sized cookie scoop or rounded tablespoon fulls, drop dough onto a parchment lined cookie sheet, leaving about 2 inches between each.<br>Using your fingers, gently flatten the dough rounds.<br>Bake for 10-12 minutes then remove the pan from the oven.<br>Cool on the sheet for a few minutes before transferring to a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/18068/chocolate-chip-pb-pumpkin-cookies"},{"id":"18065","title":"White Mountain Mix","ingredients":"apples, raw, with skin<br>nuts, pecans<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in bowl.<br>Store in resealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/18065/white-mountain-mix"},{"id":"18051","title":"Bitter Chocolate Sorbet (for ice cream machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic","directions":"Bring the milk and sugar to just under a boil over medium heat, stirring occasionally.<br>Reduce heat to low, and whisk in cocoa powder until smooth.<br>Cook at a gentle simmer for 15 minutes, stirring often.<br>Melt chocolate in a double boiler.<br>Slowly whisk in the cocoa mixture plus 2 cups of water.<br>Set over iced water to chill thoroughly.<br>Transfer to an ice cream machine, and process according to manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/18051/bitter-chocolate-sorbet-for-ice-cream-machine"},{"id":"18015","title":"\"Turtle\" Squares","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>Spray a 13 X 9 baking pan evenly with non-stick cooking spray.<br>Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.<br>Add the flour mixture and mix until smooth.<br>Press the flour mixture evenly and firmly into the prepared baking pan.<br>Sprinkle the pecans evenly oven the flour mixture in the pan.<br>Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.<br>Stir constantly while boiling for about 1 minute.<br>Spread the boiling mixture evenly over the pecans.<br>Bake for about 20 minutes.<br>Cool.<br>Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).<br>Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.<br>Chill for 15 minutes until the chocolate sets and then remove from fridge.<br>When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.","url":"https://recipe.bluelayer.org/recipe/18015/turtle-squares"},{"id":"18009","title":"Thick Chocolate Shake","ingredients":"ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>egg, white, raw, fresh","directions":"In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites.<br>Cover, and blend until smooth.<br>You may need to stop and stir once or twice to get it evenly mixed.<br>The shake will be very thick.","url":"https://recipe.bluelayer.org/recipe/18009/thick-chocolate-shake"},{"id":"18004","title":"Caramel Oatmeal Chewies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla","directions":"Preheat oven to 350 degrees F. Grease the bottom of a 9x13 baking dish.<br>Combine oats, 1-1/2 cup flour, brown sugar, baking soda and salt in large bowl.<br>Stir in butter; mix well.<br>Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared pan.<br>Bake 12-15 minutes or until brown.<br>Sprinkle with chocolate chips and nuts.<br>Mix caramel topping with remaining flour in a small bowl; drizzle over nuts to within 1/4 inch of pan edges.<br>Sprinkle with reserved oat mixture.<br>Bake 18-20 minutes longer or until golden brown.<br>Cool in pan on wire rack; refrigerate until firm.<br>Setting them out at room temperature for a few minutes prior to cutting them makes for an easier job.<br>Just try to keep your hands off them straight out of the oven.<br>Oh my gooey goodness!","url":"https://recipe.bluelayer.org/recipe/18004/caramel-oatmeal-chewies"},{"id":"17987","title":"Chocolate-Coated Walnuts","ingredients":"butter, without salt<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground<br>nuts, walnuts, english<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 250F.<br>In a large microwaveable bowl, place butter, cayenne pepper, and cinnamon.<br>Microwave on high until butter is melted, about 30 seconds.<br>Whisk ingredients together to combine.<br>Add walnuts and stir to coat.<br>Sprinkle with sugar and toss to coat walnuts.<br>Pour mixture onto a rimmed baking sheet.<br>Bake in center of oven for about 1 hour stirring about every 15 minutes, until walnuts are a deep golden color and toasted.<br>Sift cocoa over warm walnuts.<br>Let cool.<br>Store in an airtight container at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/17987/chocolate-coated-walnuts"},{"id":"17978","title":"Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>seeds, flaxseed<br>water, bottled, generic<br>sugars, brown<br>peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 dgrees.<br>In a small bowl, combine the flour, baking soda, and salt.<br>Whip the ground flax seeds and water until thick and creamy.<br>In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.<br>Beat at medium speed with a hand dmixer until well blended.<br>Add flax seed mixture and beat until just combined.<br>Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.<br>Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.<br>Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).<br>Bake cookies for 10-12 minutes or until set and just beginning to brown.<br>Do not overbake.<br>Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/17978/peanut-butter-cookies"},{"id":"17969","title":"Sinful Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"No need to crush the chocolate; I just break it up over the mug I am going to use.<br>Add the sugar and milk.<br>Microwave for about 3 minutes<br>Stir or whisk, add a topping, and enjoy!<br>You can also make this is larger batches on the stove.","url":"https://recipe.bluelayer.org/recipe/17969/sinful-hot-chocolate"},{"id":"17967","title":"Orange Pecan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>butter, without salt<br>sugars, granulated<br>orange juice, raw<br>vanilla extract<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees F (165 degrees C).<br>Stir together the flour and pecans; set aside.<br>In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.<br>Beat in 1 tablespoon of orange zest, vanilla and orange juice.<br>Stir in the flour and nuts until well blended.<br>Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.<br>Bake for 20 to 25 minutes, or until the edges are just starting to brown.<br>Cool for about 10 minutes, then transfer to wire racks to cool completely.<br>Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave.<br>Heat for 1 minute, then stir.<br>Continue heating and stirring at 20 second intervals until smooth.<br>Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration.<br>Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/17967/orange-pecan-cookies"},{"id":"17963","title":"Grandma's Chocolate Fudge Frosting","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put first three ingredients in a sauce pan.<br>Bring to a boil, while stirring constantly.<br>Remove from heat and add chips.<br>With a wire whip beat until creamy and cooled.<br>Add chopped pecans if desired.","url":"https://recipe.bluelayer.org/recipe/17963/grandmas-chocolate-fudge-frosting"},{"id":"17957","title":"Almond Buttercrunch Candy","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.<br>Stir constantly until mixture boils, then do not stir or shake.<br>Heat to 300 to 310F (149 to 154C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.<br>Pour onto a large buttered cookie sheet.<br>Immediately press chocolate chips onto the hot candy.<br>As the chocolate melts, spread it into a coating over the candy.<br>Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/17957/almond-buttercrunch-candy"},{"id":"17951","title":"Carnation Famous fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>vanilla extract","directions":"Line an 8 inch baking pan with foil.<br>Combine sugar, evaporated milk, butter and salt in a medium saucepan.<br>Bring to a full rolling boil over medium heat, stirring constantly.<br>Boil, stirring constantly for 4-5 minutes.<br>Remove from heat.<br>Stir in marshmallows, chocolate chips, nuts and vanilla extract.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into prepared pan.<br>Refrigerate for 2 hours or until firm.<br>Lift from pan and remove foil.<br>Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/17951/carnation-famous-fudge"},{"id":"17942","title":"Low-Carb Chocolate Peanut Butter Fudge (Xylitol)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>sweetener, syrup, agave<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Melt the baking chocolate in a double boiler over medium heat.<br>Add xylitol and half &amp; half, and stir to blend well.<br>Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).<br>Remove from heat and stir in peanut butter and vanilla.<br>Press mixture into a flat container that gives the desired height for your fudge.<br>I use a fairly small container so that when I slice the fudge, pieces will be square.<br>Chill until firm, then cut into 16 pieces.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/17942/low-carb-chocolate-peanut-butter-fudge-xylitol"},{"id":"17937","title":"Chocolate Cake with a Warm Creamy Center, Ice Wine Granite and a Crispy Chocolate Lace Cookie","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic<br>butter, without salt<br>sugars, powdered<br>syrups, corn, light<br>raspberries, raw<br>wheat flour, white, all-purpose, unenriched<br>egg substitute, powder<br>egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt<br>candies, semisweet chocolate<br>wheat flour, white, all-purpose, unenriched","directions":"In a small mixing bowl, dissolve the sugar in the water.<br>Add the ice wine and mix well.<br>Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours.<br>The texture of the finished product should look like coarse snow.<br>When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate.<br>Lace Cookie:<br>Preheat oven to 350 degrees F.<br>In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree.<br>Fold in the flour until incorporated.<br>Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan.<br>Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve.<br>Place on the dessert plate behind the chocolate cake.<br>Chocolate Cake:<br>Preheat oven to 350 degrees F.<br>In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined.<br>In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir.<br>When chocolate is melted, add the sugar and egg mixture and stir until incorporated.<br>Fold in the flour gently until a smooth batter is achieved.<br>Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter.<br>Bake for 15 minutes, then let stand for 5 minutes, and turn out.<br>Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.","url":"https://recipe.bluelayer.org/recipe/17937/chocolate-cake-with-a-warm-creamy-center-ice-wine-granite-and-a-crispy-chocolate-lace-cookie"},{"id":"17936","title":"Chocolat Peanut Butter Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Place popcorn on a baking sheet.<br>Drizzle with Chocolate and Peanut Butter.<br>Let sit in fridge for 10 minutes, enjoy.","url":"https://recipe.bluelayer.org/recipe/17936/chocolat-peanut-butter-popcorn"},{"id":"17935","title":"Baby Buche de Noel Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>cheese, parmesan, hard<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Make the Cookies In a medium bowl, using an electric mixer at medium speed, beat the butter with the granulated sugar, brown sugar, salt and vanilla until smooth.<br>Add the flour and cocoa and beat at low speed just until incorporated, then beat in the cream until smooth.<br>Turn the dough out onto a work surface and roll it into two 16- inch-long ropes.<br>Wrap the dough in plastic and refrigerate until firm, about 20 minutes.<br>Make the Cookies Preheat the oven to 400 and line a baking sheet with parchment paper.<br>Cut the cookie dough into 2-inch logs and arrange them on the baking sheet.<br>Bake for 20 minutes, until the tops crack lightly and the cookies are firm to the touch.<br>Transfer the baking sheet to a rack and let the cookies cool completely.<br>Meanwhile, Make the Frosting In a medium bowl, using an electric mixer at medium speed, beat the softened cream cheese with the confectioners' sugar, cocoa and heavy cream until smooth.<br>Beat in the melted chocolate.<br>Meanwhile, Make the Frosting Spread the frosting on each of the cookies in lengthwise strips to resemble the bark of a tree.<br>Return the cookies to the baking sheet and let stand at room temperature until the frosting firms up, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/17935/baby-buche-de-noel-cookies"},{"id":"17933","title":"Buckeyes - Ohio Buckeyes","ingredients":"sugars, granulated<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Process sugar, peanut butter, and butter in a food processor until it sticks together.<br>Form into 3/4 inch balls, rolling between palms until smooth.<br>Stick a toothpick into each ball (for dipping later).<br>Refrigerate on wax paper for 1 hour.<br>To make chocolate coating melt morsels in microwave for about 2 minutes, stirring frequently.<br>Using toothpick as handle, dip ball in chocolate leaving about 1/4 of the top uncoated.<br>Place on wax paper and refrigerate until set.<br>Store in air-tight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/17933/buckeyes-ohio-buckeyes"},{"id":"17917","title":"Mini Chocolate or Fruit Rugelach","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>cream, sour, cultured<br>sugars, granulated<br>nuts, walnuts, english<br>cranberries, dried, sweetened<br>spices, cinnamon, ground<br>jams and preserves, apricot<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.<br>Beat butter with cream cheese until smooth.<br>Add flour, alternately with sour cream ending with flour.<br>When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.<br>Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.<br>Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.<br>Chop raisins and nuts with sugar and cinnamon in food processor.<br>Sprinkle filling sparingly over jam or chocolate ganache.<br>Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.<br>Roll each one beginning with wide end.<br>Place on cookie sheet point side down.<br>(otherwise they will unroll while baking).<br>Sprinkle tops with combined cinnamon and sugar.<br>Bake 15 to 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/17917/mini-chocolate-or-fruit-rugelach"},{"id":"17915","title":"Spiced Pumpkin Fudge","ingredients":"butter, salted<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>vanilla extract","directions":"In medium saucepan, mix together first five ingredients.<br>Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.<br>Drop a little bit of the mixture into a small saucer of cold water.<br>If it forms a ball, it is ready for the next step.<br>Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees.<br>Remove pan from heat.<br>Add marshmallow cream and baking chips, stirring until melted and smooth.<br>Stir in nuts and vanilla.<br>Pour into greased 8-by-8 inch glass or metal pan.<br>Cool on counter for about 30 minutes, then cut into bite-size pieces and serve.<br>Store any extra, covered, in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/17915/spiced-pumpkin-fudge"},{"id":"17905","title":"Chocolate Puffed Wheat Squares","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>sugars, brown<br>butter, without salt","directions":"Place puffed wheat in a large bowl, and set aside.<br>Grease one 9x9 inch pan.<br>Grease the rim of a medium saucepan to prevent boil-over.<br>Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan.<br>Cook over medium heat, stirring often until mixture comes to a full boil.<br>Allow to boil for 1 minute, and then remove from heat.<br>Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated.<br>Using a buttered spatula, press mixture into the prepared pan.<br>Allow to cool, then cut as desired.<br>Wrap squares individually, or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17905/chocolate-puffed-wheat-squares"},{"id":"17903","title":"Chocolate Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw<br>syrups, corn, light<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Preheat the oven to 350 degrees F.<br>Place the nuts in a large mixing bowl.<br>Add the corn syrup and stir until evenly coated.<br>Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes.<br>Remove from the oven.<br>Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan.<br>Do not touch them, as they are extremely hot.<br>Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper.<br>When completely cooled, break apart any nut clusters that may have formed.<br>Place the cooled nuts in the coating pan or in a large mixing bowl.<br>Slowly add one third of the bittersweet chocolate, one ladleful at a time.<br>If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set.<br>If you do not fold immediately, the chocolate will set and the nuts will stick together.<br>Add another third of the chocolate and fold thoroughly until set.<br>Add the remaining third and fold thoroughly being sure all the nuts are well coated.<br>Separate any clusters of nuts that may have formed.<br>If you serve the nuts as they are, let the chocolate set completely.<br>If you decide to move on to the next step, do not wait for the chocolate to set completely.<br>Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated.<br>If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar.<br>Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder.<br>The nuts will keep at room temperature in an airtight container for up to 2 weeks.<br>Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate).<br>There are a variety of ways to temper.<br>One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted.<br>Be very careful not to overheat it.<br>(The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip.<br>It will retain its shape even when mostly melted.<br>White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.)<br>Any remaining lumps will melt in the chocolate's residual heat.<br>Use an immersion blender or whisk to break up the lumps.<br>Usually, chocolate begins to set, or crystallize, along the side of the bowl.<br>As it sets, mix those crystals into the melted chocolate to temper it.<br>A glass bowl retains heat well and keeps the chocolate tempered longer.<br>Another way to temper chocolate is called seeding.<br>In this method, add small pieces of unmelted chocolate to melted chocolate.<br>The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount.<br>It is easiest to use an immersion blender for this, or a whisk.<br>The classic way to temper chocolate is called tabliering.<br>Two thirds of the melted chocolate is poured onto a marble or another cold work surface.<br>The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set.<br>This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature.<br>If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached.<br>This is a lot of work, requires a lot of room, and makes a big mess.<br>A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife.<br>If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.","url":"https://recipe.bluelayer.org/recipe/17903/chocolate-macadamia-nuts"},{"id":"17890","title":"Power Bars","ingredients":"nuts, almonds<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, herbal extract powder from stevia leaf<br>sweetener, syrup, agave<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.<br>Pulse briefly, about 10 seconds.<br>In a small sauce pan, melt coconut oil over very low heat.<br>Remove coconut oil from stove, stir in stevia (I think it's sweet enough without this), agave and vanilla into oil.<br>Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.<br>(This is the point where I add the dark chocolate chips.<br>I just stir them in and then skip steps 7 and 8).<br>Press mixture into an 8x8 inch Pyrex baking dish.<br>Chill in refrigerator for 1 hour, until mixture hardens.<br>In a small saucepan, melt chocolate over very low heat, stirring continuously.<br>Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.<br>Remove from refrigerator, cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/17890/power-bars"},{"id":"17861","title":"Mr. Steward's Favorite Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>spices, cinnamon, ground<br>vanilla extract","directions":"Place cocoa, sugar and salt in a saucepan.<br>Add 2/3 cup milk and heat while stirring to make a thick chocolate paste.<br>Add remainder of milk and vanilla.<br>Heat until hot.","url":"https://recipe.bluelayer.org/recipe/17861/mr-stewards-favorite-hot-cocoa"},{"id":"17859","title":"Chocolate Icing for Fudge Ribbon Cake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, granulated","directions":"Combine milk and butter in saucepan; bring to a boil and remove from heat.<br>Blend in chocolate.<br>Stir in vanilla and sugar.<br>Beat until spreading consistency.<br>If necessary, thin with a few drops of milk.","url":"https://recipe.bluelayer.org/recipe/17859/chocolate-icing-for-fudge-ribbon-cake"},{"id":"17858","title":"Tagalongs","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>candies, semisweet chocolate<br>butter, without salt","directions":"Preheat oven to 350F.<br>In a large mixing bowl, cream together butter and sugar.<br>Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk.<br>The dough should come together into a soft ball but it will be crumbly.<br>Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick.<br>I found it was easiest doing this in the palm of my hand.<br>Place on a parchment-lined baking sheet and repeat with remaining dough.<br>Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.<br>Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set.<br>Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie.<br>(I am still debating as to whether this is a necessary step.<br>).<br>Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.<br>In a small bowl, whisk together peanut butter, confectioners sugar, salt and vanilla.<br>When the mixture has come together, heat it in the microwave for 30 to 45 seconds at a time, then stir.<br>Heat until it is very, very soft.<br>Let cool slightly and spoon a generous dome of the filling into each cookies thumbprint.<br>Alternately you could use a piping bag but I did not find this necessary.<br>Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.<br>Melt the chocolate and butter in a small double boiler until melted.<br>Dip chilled cookies into chocolate with a fork, allowing theexcess to drip off, and place on a sheet of parchment paper to let the cookies set.","url":"https://recipe.bluelayer.org/recipe/17858/tagalongs"},{"id":"17853","title":"Spiderweb Munch","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat.<br>Add sugar; stir vigorously until smooth.<br>PLACE cereal in large bowl.<br>Add 1 cup melted chocolate mixture; stir until evenly coated.<br>Place on ungreased baking sheet.<br>Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border.<br>Pour remaining chocolate mixture in center of circle; spread to border.<br>SPIDERWEB:.<br>PLACE remaining peanut butter in small, heavy-duty plastic bag.<br>Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate.<br>Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border.<br>Refrigerate for 30 minutes or until firm.<br>Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/17853/spiderweb-munch"},{"id":"17848","title":"Basic Barbecue Rub","ingredients":"spices, paprika<br>spices, chili powder<br>salt, table<br>sugars, granulated<br>spices, cumin seed<br>spices, coriander seed<br>spices, pepper, black<br>spices, garlic powder","directions":"Blend all the ingredients together and store in a small container.<br>Ue when ready to barbecue.<br>Variations (adding to the dry rub above):.<br>Mustard and thyme:.<br>Add 4 tbsp Compliments Honey &amp; Garlic mustard, and 2 tbsp of fresh thyme leaves.<br>It is good for fish, poultry, meats, potatoes, and vegetables.<br>Mediterranean:.<br>Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic.<br>Good for grilling vegetables, meat and seafood.<br>Coffee and cocoa:.<br>Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix.<br>It's good with beef, pork, game and poultry.<br>Maple:.<br>Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup.<br>Good with pork, salmon, poultry, apples, pears, and squash.","url":"https://recipe.bluelayer.org/recipe/17848/basic-barbecue-rub"},{"id":"17836","title":"Monster Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>sugars, brown<br>sugars, granulated<br>peanut butter, smooth style, without salt","directions":"For mix, combine flour, baking soda and salt, place in a 5-cup jar with a tight-fitting lid.<br>Top with layers of candy and oats.<br>Mix sugars: add to jar.<br>Top with chips, Cover; give with recipe card as below.<br>Simply cut and paste to a word program with a really nice Christmas or Holiday Picture, print on a 4x6 card or card stock, punch hole in upper corner of card, and thread thin ribbon through hole, tying it around the neck of the jar.<br>Cookies:.<br>1 jar cookie mix.<br>3/4 cup butter, softened.<br>2 large egg, beaten.<br>1 tsp vanilla.<br>Empty Cookie Mix into large bowl, breaking up brown sugar if clumped.<br>Work in butter with rubber spatula.<br>Add eggs and vanilla, stir until well blended.<br>Drop heaping teaspoonfuls of mixture 2 inches apart on ungreased baking sheets.<br>Bake 12 minutes or until golden brown.<br>Cool on sheet on wire rack 2 minutes before removing from sheet to rack to cool completely.<br>Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/17836/monster-cookie-mix"},{"id":"17826","title":"Amazing Chocolate Cheesecake","ingredients":"cheese, cottage, creamed, large or small curd<br>egg substitute, powder<br>sugars, granulated<br>cheese, parmesan, hard<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Heat oven to 300 degrees Fahrenheit.<br>Spray a 9 inch springform pan with cooking spray.<br>In food processor, place cottage cheese, egg substitute, sugar, cream cheese, cocoa and vanilla.<br>Process until smooth.<br>Pour into prepared pan.<br>Bake 35-40 minutes or until edges are set and center is not jiggly (it may crack).<br>Cool completely.<br>Cover, refrigerate until chilled.<br>Remove side of pan and Serve.","url":"https://recipe.bluelayer.org/recipe/17826/amazing-chocolate-cheesecake"},{"id":"17816","title":"Raspberrry and Chocolate Pie","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, pecans<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>cream, fluid, heavy whipping<br>raspberries, raw<br>jams and preserves, apricot","directions":"Crust: Combine all ingredients except chocolate chips.<br>Mix until blended.<br>Pat mixture on the bottom and sides of a buttered 9 inch pie pan.<br>Bake at 350F (180C) for about 8 minutes.<br>Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.<br>Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.<br>Set aside to cool.<br>Beat together the cream cheese, sugar and vanilla until light and fluffy.<br>In a separate bowl, beat the cream until it is stiff.<br>On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.<br>Pour into prepared crust.<br>Stir together the raspberries and melted jam until fruit is evenly coated.<br>Gently spread raspberries over cream mixture.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/17816/raspberrry-and-chocolate-pie"},{"id":"17815","title":"Reeses PB Cookie Dough Dip","ingredients":"sugars, brown<br>butter, without salt<br>peanut butter, smooth style, without salt<br>vanilla extract<br>cheese, parmesan, hard<br>sugars, powdered<br>mini semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In a small saucepan over medium heat, add brown sugar and butter.<br>Whisk until completely combined and butter is melted.<br>Bring to a boil, remove from heat.<br>Whisk in the peanut butter and vanilla extract.<br>Set aside to cool to near room temperature.<br>In a large mixing bowl, beat cream cheese with powdered sugar until creamy, about 3-4 minutes.<br>On low, add in the cooled brown sugar mixture.<br>Mix until combined.<br>Fold in mini chocolate chips and mini Reeses cups.<br>Serve immediately or store in refrigerator until ready to serve.<br>Enjoy with pretzels, animal crackers and graham sticks.","url":"https://recipe.bluelayer.org/recipe/17815/reeses-pb-cookie-dough-dip"},{"id":"17804","title":"Hot Fudge Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Combine the flour, sugar, 2 tablespoons baking cocoa, baking powder and salt in a mixing bowl, and mix well.<br>Add the milk, oil and vanilla to the dry ingredients and mix well.<br>Pour the mixture into an ungreased 9-inch square baking dish.<br>Mix the brown sugar and 1/4 cup baking cocoa in a small bowl, and sprinkle over the batter.<br>Pour the hot water over the top and do not stir.<br>Bake at 350F for 35-40 minutes or until the cake tests done.<br>The cake will be on the top and the chocolate sauce on the bottom.<br>Serve a warm portion of the cake with the chocolate sauce spooned over the top, and add a dollop of ice cream - So Delicious!","url":"https://recipe.bluelayer.org/recipe/17804/hot-fudge-cake"},{"id":"17803","title":"Mashed Potato Easter Eggs","ingredients":"potatoes, raw, skin<br>salt, table<br>vanilla extract<br>sugars, granulated<br>candies, semisweet chocolate<br>oil, olive, salad or cooking","directions":"In a large mixing bowl, mix potato, salt and vanilla.<br>Gradually mix in sugar.<br>Refrigerate mixture until cold.<br>Shape 1/2 tablespoon of mixture into an egg shape with hands.<br>Heat chocolate and oil over double boiler until chocolate melts.<br>Dip eggs into chocolate.<br>Set aside on wax paper in refrigerator to harden.","url":"https://recipe.bluelayer.org/recipe/17803/mashed-potato-easter-eggs"},{"id":"17798","title":"\" Perfect\" Chocolate Frosting","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated","directions":"Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).<br>In a medium size pot over medium low heat, melt chocolate, cream, and butter.<br>Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.<br>Cook for 5-6 minutes.<br>DO NOT LET BOIL.<br>Remove pot from heat.<br>Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).<br>Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.<br>Remove from ice.<br>Spread onto cooled cake layers.<br>The frosting will thicken as it sets up.<br>If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.<br>***I have been adding 1 Tbs.<br>of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.<br>***.","url":"https://recipe.bluelayer.org/recipe/17798/perfect-chocolate-frosting"},{"id":"17783","title":"Pigeon Poop","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the first 4 ingredients in a large bowl.<br>Melt the white chocolate in the microwave for about 1 minute; stirring after 30 secs.<br>Pour the melted chocolate over the dry ingredients; stir well and quickly and spread on wax paper to cool.<br>Once cool, break into chunks that look like lovely pigeon poop.","url":"https://recipe.bluelayer.org/recipe/17783/pigeon-poop"},{"id":"17764","title":"Chocolate Peanut Butter Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt","directions":"In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.<br>Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.<br>YUMMO!","url":"https://recipe.bluelayer.org/recipe/17764/chocolate-peanut-butter-ganache"},{"id":"17762","title":"My Favorite Macarons (Chocolate)","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>sugars, powdered<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"Beat egg whites and gradually add granulated sugar.<br>Beat until stiff peaks form and you have French meringue.<br>Add sifted A ingredients in 2 batches and fold in gently.<br>Mix lightly so the meringue doesn't break.<br>The batter will be fluffy.<br>Now start the\"macaronnage\" mixing process.<br>Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula.<br>Continue the \"macaronnage\" -- mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up.<br>The finished batter will be shiny and smooth.<br>Pipe the batter into any size you desire.<br>Remove any air bubbles and let the macarons dry out until the batter does not stick to your finger when you touch them.<br>Put the macarons into an oven preheated to 320F/160C and turn the temperature down to 265F/130C.<br>Bake for about 15 minutes.<br>After they cool, spread the cream filling on the macarons and sandwich together.<br>For this recipe, I made cocoa buttercream for the filling.<br>Just mix all the B ingredients together to make it.<br>Done.<br>The macaron batter is rather sweet, so I usually fill the macarons with slightly sweet buttercream filling.","url":"https://recipe.bluelayer.org/recipe/17762/my-favorite-macarons-chocolate"},{"id":"17760","title":"Healthy No Bake Almond Cookies","ingredients":"nuts, almonds<br>dates, deglet noor<br>nuts, almonds<br>vanilla extract<br>salt, table<br>chocolate, dark, 70-85% cacao solids","directions":"Place the almonds in a food processor or mini chopper and pulse until it resembles coarse meal.<br>Add the dates, almond butter, vanilla and salt.<br>Pulse for a couple minutes until it forms a dough.<br>Stir in cacao nibs, if using.<br>You can use your hands to knead in the cacao nibs as the dough is thick.<br>Shape about 1 tablespoon of dough into a round cookie shape and place on parchment paper.<br>Enjoy right away or place the cookies into the fridge for storage.","url":"https://recipe.bluelayer.org/recipe/17760/healthy-no-bake-almond-cookies"},{"id":"17755","title":"Master Chef Double Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>syrup, maple, canadian<br>water, bottled, generic<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 160C (325 F degree)<br>Line 2 large baking trays with parchment paper or coated with cooking spray.<br>Mix together the flour, chocolate bits, oats, coconut, sugars and cocoa powder in a large bowl.<br>Whisk the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.<br>Add the bicarbonate of soda.<br>Add to the oat mixture and stir until well mixed.<br>Roll level tablespoonfuls of the mixture into balls and place, about 2 inches apart, on the prepared baking sheets.<br>Flatten until about 1/4 inch thick.<br>Bake and rotate the sheets to upper and lower oven shelves halfway through cooking, for 15 minutes or until crisp.<br>S<br>Set aside for 10 minutes to cool<br>Transfer to a wire rack to cool completely.<br>Put the dark chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted.<br>Spoon into a small sealable plastic bag.<br>Seal and cut the corner from the bag to make a small hole.<br>Drizzle the chocolate over the top of the biscuits.<br>Set aside for 5 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/17755/master-chef-double-chocolate-cookies"},{"id":"17746","title":"Strawberry Chocolate Rice Krispies Squares","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt<br>candies, marshmallows<br>strawberries, raw<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Measure out all of the cereal first, having it ready in a large bowl for later mixing.<br>Melt butter in a large pot over lowest heat.<br>Add strawberries, mashing with fork, until blended.<br>Add marshmallows and stir until completely melted.<br>Add Jell-o powder and stir until completely mixed.<br>Remove from heat.<br>Working quickly, add Rice Krispies cereal to pot, and stir until the cereal is well coated.<br>Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).<br>Using a fine grater, grate white chocolate over top.<br>Place in refrigerator for at least 1 hour.<br>When the treats are cooled, cut into squares.<br>Serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/17746/strawberry-chocolate-rice-krispies-squares"},{"id":"17737","title":"Simple Chocolate Pots","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In small saucepan, heat cream until almost boiling.<br>Place chopped chocolate in bowl; pour hot cream over it.<br>Stir until chocolate has melted and mixture is smooth and well-combined.<br>Pour mixture into small serving dishes.<br>Chill for 2 hours, or until set.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/17737/simple-chocolate-pots"},{"id":"17731","title":"Yin-Yang","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, liqueur, coffee, 53 proof","directions":"Layer white chocolate liqueur over coffee liqueur.","url":"https://recipe.bluelayer.org/recipe/17731/yin-yang"},{"id":"17728","title":"Sensibly Delicious Fudge","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>vanilla extract","directions":"Line 8-inch-square baking pan with foil.<br>Combine Splenda Sugar Blend for Baking, evaporated milk, butter and salt in medium, heavy-duty saucepan.<br>Bring to a full rolling boil over medium heat, stirring constantly.<br>Boil, stirring constantly, for 4 to 5 minutes.<br>Remove from heat.<br>Stir in marshmallows, chips, nuts and vanilla extract.<br>Stir vigorously for 1 minute or until marshmallows are melted.<br>Pour into prepared baking pan; refrigerate for 2 hours or until firm.<br>Lift from pan; remove foil.<br>Cut into 25 pieces.<br>FOR MILK CHOCOLATE FUDGE:.<br>Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate chips for Semi-Sweet Chocolate Morsels.<br>FOR BUTTERSCOTCH FUDGE:.<br>Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored chips for Semi-Sweet Chocolate chips.<br>FOR PEANUTTY CHOCOLATE FUDGE:.<br>Substitute 1 2/3 cups (11-ounce package) Peanut Butter &amp; Milk Chocolate chips for Semi-Sweet Chocolate chips and 1/2 cup chopped peanuts for pecans or walnuts.","url":"https://recipe.bluelayer.org/recipe/17728/sensibly-delicious-fudge"},{"id":"17725","title":"Chewy Oatmeal Peanut Butter Bars","ingredients":"butter, without salt<br>oats<br>sugars, brown<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350; grease 15 1/2\" by 10 1/2\" jelly-roll pan.<br>In microwave-safe large bowl heat butter in microwave oven on High until butter melts, stirring once.<br>Stir in oats, sugar, and corn syrup until well combined.<br>With fingers, press oat mixture evenly into prepared pan.<br>Bake 20 to 23 minutes or until edges are set and center is slightly jiggly; cool completely on wire rack.<br>In a 1-quart sauce pan , heat chocolate chips and peanut butter over low heat until chocolate is melts and mixture is smooth, stirring frequently.<br>Spread chocolate mixture evenly over oat crust.<br>Cover loosely with plastic wrap and refrigerate 1 hour or until chocolate is firm.<br>Cut lengthwise into 4 strips, then cut each strip crosswise into 10 bars--40 bars.<br>If bars are difficult to remove from pan; place pan on a very hot damp towel for a few minutes to warm slightly.<br>Store bars in covered container, with wax paper between layers, in refrigerator up to 1 month or in freezer up to 3 months.","url":"https://recipe.bluelayer.org/recipe/17725/chewy-oatmeal-peanut-butter-bars"},{"id":"17704","title":"Candy Cane Chocolate Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Note: You can use white chocolate, confectionery coating, or possibly almond bark - they all work.<br>Heat chocolate in microwave on medium for 2-4 min - stir till smooth.<br>Stir in candy canes and spread onto a foil-lined baking sheet.<br>Heat chocolate chips (about 30 seconds to one minute) and stir till smooth.<br>Drizzle melted chips over candy cane layer.<br>Freeze five min or possibly chill for 10 - till set.<br>Break into bite sized pcs.<br>Stores well in freezer and is heavenly with coffee.<br>Preparation Time: 10 mi","url":"https://recipe.bluelayer.org/recipe/17704/candy-cane-chocolate-recipe"},{"id":"17681","title":"Golden Graham S'mores","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Oil an 8 or 9 inch square pan.<br>Pour cereal into a large bowl.<br>In a saucepan, heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted; remove from heat.<br>Pour melted mixture over the cereal, toss until completely coated.<br>Then stir in remaining 1 cup of marshmallows.<br>Press mixture into the pan with an oiled spoon.<br>Place in the fridge for about 10 minutes, until firm enough to cut into squares.","url":"https://recipe.bluelayer.org/recipe/17681/golden-graham-smores"},{"id":"17668","title":"Cherry Pudding (For Chocolate Cherry Trifle) Recipe TrishUntrapped","ingredients":"sugars, granulated<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw<br>cherries, sweet, raw<br>butter, without salt","directions":"In a large saucepan on the stove, mix sugar, cornstarch, and salt.<br>Turn heat onto medium, and slowly stir in the milk with a wire whisk.<br>Continue whisking until the mixture comes to a rollicking, bubbly boil, and boil for one minute, stirring constantly.<br>Remove from heat and whisk in the reserved 1/4 cup cherry juice, brandy, and butter, until fully incorporated.<br>Pour into a medium-sized mixing bowl, cover with plastic wrap, pressing it onto the surface of the pudding so skin does not form.<br>Refrigerate until ready to assemble the trifle.","url":"https://recipe.bluelayer.org/recipe/17668/cherry-pudding-for-chocolate-cherry-trifle-recipe-trishuntrapped"},{"id":"17666","title":"Chocolate Pudding","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place 1 3/4 cups of dry pudding mix into a medium saucepan.<br>Add milk and heavy cream and whisk to combine.<br>Over medium heat, bring mixture to a boil, continuously whisking gently.<br>Reduce heat to low and cook for 4 minutes while continuing to whisk.<br>Remove from heat and stir in vanilla.<br>Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish.<br>Cover the surface of the pudding with plastic wrap.<br>Place in the refrigerator to chill completely before serving, approximately 4 hours.<br>3 ounces Dutch-processed cocoa, approximately 1 cup<br>2 ounces cornstarch, approximately 1/2 cup<br>6 ounces confectioners' sugar, approximately 1 1/2 cups<br>1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup<br>1 teaspoon salt<br>In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.<br>Store in an airtight container in the refrigerator for up to 1 month.<br>Yield: 3 1/2 cups dry mix","url":"https://recipe.bluelayer.org/recipe/17666/chocolate-pudding"},{"id":"17647","title":"Mom's Fudge Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Bring the butter, sugar and milk to a slow boil.<br>Add chocolate chips and stir until melted.<br>Use to frost brownies, chocolate cake-- whatever your little heart desires!","url":"https://recipe.bluelayer.org/recipe/17647/moms-fudge-frosting"},{"id":"17643","title":"Caramel Chocolate Bar","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat first three ingredients in mixer.<br>Press on bottom of an 13x9 inch pan.<br>Place pecans over crust.<br>Set aside.<br>In saucepan combine 2/3 c butter and 1/2 c br.<br>sugar.<br>Cook over med heat, stir constantly.<br>When it reaches boiling point, boil and stir for one minute longer.<br>Pour evenly over pecans and crust.<br>Bake for 18 to 22 minutes at 350 degrees until caramel layer is bubbly.<br>Remove and sprinkle with chips.<br>When slightly melted, spread chips with knife.<br>Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/17643/caramel-chocolate-bar"},{"id":"17635","title":"Clodhoppers","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>butter, without salt","directions":"Put the wafers in butter to melt wafers in microwave 1 minute or until melted.<br>Mix the nuts and cereal into melted wafers.<br>Spread on waxed paper lined cookie sheet.<br>Let cool in the refrigerator.<br>Lift waxed paper and break the mixture into pieces.<br>I often use peanuts instead of cashews.","url":"https://recipe.bluelayer.org/recipe/17635/clodhoppers"},{"id":"17634","title":"Fall Crack","ingredients":"snacks, popcorn, air-popped (unsalted)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>corn, sweet, white, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Start melting candy coating using a double boiler.<br>Pop popcorn.<br>Place all dry ingredients in a very large bowl.<br>Once coating is completely melted, pour over dry ingredients and mix throughly.<br>Try to be easy so that you don't crumble up the cereal and popcorn.<br>Spread out on wax paper to cool.<br>Once completely hardened, break into small pieces.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/17634/fall-crack"},{"id":"17631","title":"Chocolate Almond Croissants","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>butter, without salt<br>nuts, almonds<br>mini semi-sweet chocolate baking chips,","directions":"Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil.<br>Remove from the heat and cool to room temperature.<br>While mixture is cooling, dissolve the yeast in the water and add it to the milk.<br>Place the liquid in a mixer and add the flour.<br>Using the dough hook, mix<br>until the dough is elastic and sticky.<br>you can do it by hand and knead it gently.<br>Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.<br>Place in refrigerator and chill for 30 minutes.<br>While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.<br>Roll the dough on a floured board to form a 1/4-inch thick rectangle.<br>Spread the butter over 2/3 of the rectangle closest to you.<br>Fold the unbuttered third over the center third.<br>Then fold the bottom 1/3 over the doubled portion.<br>Swing the dough around a quarter turn.<br>Roll it again into a 1/4-inch thick oblong.<br>Fold again in thirds.<br>Cover the dough and place in the refrigerator overnight.<br>When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.<br>Then roll the dough to 1/4-inch thickness once more.<br>Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.<br>Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.<br>Place a small amount of roasted almonds and chocolate pieces on each triangle.<br>Roll each triangle beginning with the wide side, then shape the rolls into crescents.<br>Place on baking sheets lined with parchment paper.<br>Leave enough room for each croissant to triple in size.<br>Chill for 30 minutes in the refrigerator before baking.<br>Preheat oven to 400F Bake for 10 minutes.<br>Reduce heat to 350F and continue to bake another 15 minutes.<br>Remove recipe croissant from the oven.<br>Cool and enjoy.<br>tips:.<br>Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out.<br>Wrapping prevents an unwanted skin from forming.<br>Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.<br>Tip #3: Resist eating your croissants when they come from the oven.<br>Croissants need time for the layers of dough to settle.<br>preparation time does not include time spent chilling overnight.","url":"https://recipe.bluelayer.org/recipe/17631/chocolate-almond-croissants"},{"id":"17624","title":"Peanut Raisin Clusters","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive<br>raisins, seeded","directions":"Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently.<br>When melted, remove from the heat and mix in the peanuts and raisins.<br>Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap.<br>Let set at room temperature until firm and completely cooled.<br>If using a loaf pan, cut up into squares.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17624/peanut-raisin-clusters"},{"id":"17620","title":"Chocolate Frosting","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine first 3 ingredients in a saucepan.<br>Bring to a boil; boil 1 1/2 to 2 minutes, stirring constantly.<br>Remove from heat; stir in butter and remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/17620/chocolate-frosting"},{"id":"17602","title":"Healthy No Bake Chocolate Drops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>honey<br>vanilla extract<br>peanut butter, smooth style, without salt<br>oats<br>oat bran, raw<br>wheat germ, crude<br>seeds, flaxseed","directions":"1) Combine milk, cocoa powder and honey in medium sized pot.<br>2) Slowly warm over medium heat until well combined and smooth.<br>3) Remove from heat, stir in peanut butter and stir until peanut butter has melted, add vanilla.<br>4) Stir in oats and grains.<br>5) immediately drop onto cookie pan lined with wax or parchment paper.<br>6) chill until set.","url":"https://recipe.bluelayer.org/recipe/17602/healthy-no-bake-chocolate-drops"},{"id":"17600","title":"Black Forest 'shooter'","ingredients":"chocolate, dark, 70-85% cacao solids<br>cherries, sweet, raw<br>cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"Put creme de cacao in shot glass.<br>Hold a regular teaspoon (not a measuring spoon) upside down over liqueur (spoon should be at a diagonal, with only the tip touching the liqueur), then gently pour cherry juice over curved part of spoon to float it on top of creme de cacao.<br>Using a clean, dry teaspoon, gently pour cream into glass in same manner, creating a third layer.<br>Shave some chocolate over cream using a vegetable peeler.","url":"https://recipe.bluelayer.org/recipe/17600/black-forest-shooter"},{"id":"17595","title":"Chocolaty Rice Crispy Squares","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Chop up 7 oz of chocolate of your choice.<br>Put in a double boiler and heat until melted.<br>Add the rice crispy cereal and mix well to coat the rice crispies.<br>Add anything else you want into the mix.<br>Spread in a greased 9x13\" pan.<br>Put in the fridge to set up.<br>Cut and eat.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/17595/chocolaty-rice-crispy-squares"},{"id":"17594","title":"Almond Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"In a large heavy-bottomed saucepan, combine butter, sugar and salt.<br>Cook over medium heat, stirring until butter is melted.<br>Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F. Stir occasionally.<br>Making sure that it gets to the amber (brown paper sack) color.<br>While toffee is cooking, cover a large baking sheet/jelly roll pan with aluminum foil or parchment paper.<br>As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.<br>Sprinkle the chocolate chips over the top, and let it sit for a minute or two to soften.<br>Spread the chocolate into a thin even layer once it is melted.<br>Sprinkle the nuts over the chocolate, and press slightly.<br>Putting a plastic bag over your hand will minimize the mess.<br>Place the toffee in the fridge to chill until set.<br>Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17594/almond-toffee"},{"id":"17591","title":"Banana Oatmeal Biscuits","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>milk, buttermilk, fluid, cultured, lowfat<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>raisins, seeded<br>bananas, raw","directions":"Preheat oven to 375F.<br>Mix the dry ingredients well; set aside.<br>Put milk and butter in a pot of about 4 quarts, warm the milk slightly and slowly just to melt the butter.<br>Move the pot away from fire, stir in nuts, raisins, mashed banana, and the dry ingredients.<br>Mix well and let stand 5 minutes.<br>Spoon and drop them on lightly oiled baking sheet or cupcake cups, then pat them to about 1/2 inch thick with floured fingers.<br>Bake for about 12-15 minutes or until biscuits are golden.<br>Serve plain, or with butter, peanut butter, chocolate sauce, cream cheese, honey, jam, etc.<br>To reheat, put in toaster oven for 2-3 minutes for a dry and crispy outside, then optionally microwave for 10-20 seconds (depends on amount of biscuits) for a steamy and moist inside.","url":"https://recipe.bluelayer.org/recipe/17591/banana-oatmeal-biscuits"},{"id":"17590","title":"Peanut Butter Fingers II","ingredients":"oats<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a 9x13 inch pan.<br>In a medium bowl, mix together the oats, brown sugar and white sugar.<br>Stir in the melted butter until well blended.<br>Pat the mixture evenly into the bottom of the prepared pan.<br>Bake for 15 minutes in the preheated oven, until toasty.<br>In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth.<br>Spread over the baked crust.<br>Let cool before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/17590/peanut-butter-fingers-ii"},{"id":"17576","title":"Death By Chocolate: Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>candies, semisweet chocolate","directions":"Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat.<br>Bring to a boil.<br>Place 22 ounces of semisweet chocolate in a stainless-steel bowl.<br>Pour the boiling cream over the chocolate and allow to stand for 5 minutes.<br>Stir until smooth.<br>Keep at room temperature until needed.","url":"https://recipe.bluelayer.org/recipe/17576/death-by-chocolate-chocolate-ganache"},{"id":"17564","title":"Cherry Almond Chocolate Cluster","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, toss together the almonds and cherries.<br>Line a baking sheet with waxed paper.<br>Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.<br>Remove the pan from the heat and stir in the rest of the chocolate.<br>Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.<br>Replace the simmering water in the bottom pan with warm water from the sink.<br>Put the pan of melted chocolate on top of the warm water.<br>This will keep the chocolate at the proper temperature while you make the clusters.<br>Stir the fruit and nut mixture into the chocolate.<br>Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.<br>Put them in the refrigerator to set for at least 15 minutes.<br>Store and serve at room temperature.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/17564/cherry-almond-chocolate-cluster"},{"id":"17560","title":"Eggnog Cheesecake- Tkmhol","ingredients":"sugars, granulated<br>butter, without salt<br>cheese, parmesan, hard<br>sugars, granulated<br>cream, fluid, heavy whipping<br>wheat flour, white, all-purpose, unenriched<br>alcoholic beverage, distilled, rum, 80 proof<br>spices, nutmeg, ground","directions":"Combine crumbs, sugar andamp; butter; press onto bottom of 9-inch springform pan.<br>Bake in 325F (160C) oven for 10 mins.<br>Let cool on rack.<br>Filling: Beat together cheese, sugar, cream andamp; flour until smooth; beat in eggs, rum andamp; nutmeg.<br>Pour into crust andamp; bake in 425F oven for 10 mins.<br>Bake in 250F oven for 45 minutes or until centre is barely firm to the touch.<br>Loosen cake from rim; let cool before removing sides.<br>Garnish with chocolate cutouts andamp; candies.","url":"https://recipe.bluelayer.org/recipe/17560/eggnog-cheesecake-tkmhol"},{"id":"17558","title":"Chocolate Mairibars (Gluten Free Energy Bar)","ingredients":"dates, deglet noor<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Put dates in a saucepan, add water and boil until the water is absorbed and the dates are soft.<br>Remove from heat and smooth the mixture with a wooden spoon until you have a soft, thick paste.<br>Place mixture in a large mixing bowl.<br>Add cocoa powder and mix thoroughly with dates.<br>Add ground almonds and stir into paste.<br>Add coconut and chopped nuts.<br>Knead these last two ingredients into the mixture either by hand or use a bread hook.<br>When thoroughly mixed transfer to a 8 x 13 pan; smooth mixture out and cover it.<br>Place in the refrigerator and let it set for an hour before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/17558/chocolate-mairibars-gluten-free-energy-bar"},{"id":"17550","title":"Peppermint White Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>peppermint, fresh<br>spartan, real semi-sweet chocolate baking chips,","directions":"Carefully melt the white chocolate in the microwave or on the stove.<br>Stir constantly to prevent burning.<br>Once melted, stir half of the crushed peppermint into the white chocolate.<br>Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.<br>Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/17550/peppermint-white-chocolate-popcorn"},{"id":"17549","title":"Raisin Caramel Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>raisins, seeded<br>nuts, walnuts, english","directions":"Heat oven to 350*.<br>Mix 1 cup flour, oats, sugar, baking soda, and salt.<br>Stir in butter;, mix well.<br>Stir in chocolate chips.<br>Press into bottom of lightly greased 13x9 pan.<br>Bake 12 minutes.<br>Mix caramel topping and remaining flour.<br>Remove pan from oven, drizzle on top.<br>Sprinkle raisins, and walnuts on top.<br>Bake for 16 minutes.","url":"https://recipe.bluelayer.org/recipe/17549/raisin-caramel-bars"},{"id":"17531","title":"Chocolate Malt Brownies/Malted Milk Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350*.<br>Melt chocolate in pan, remove from heat and set aside.<br>Cream butter, add sugar and vanilla, beat in eggs, then blend in melted chocolate, set aside.<br>Sift flour, baking powder, salt and malted milk powder.add this to chocolate mixture, stirring well.<br>Fold in nuts.pour batter into a greased and floured 8\" square pan.<br>Bake for 25-30 minutes.<br>Brownies should be moist.<br>cool.<br>spread malted milk glaze over brownies.<br>to prepare MALTED MILK GLAZE:.<br>combine all ingredients and mix well.stir in additional milk if necessary to give spreading consistency.","url":"https://recipe.bluelayer.org/recipe/17531/chocolate-malt-brownies-malted-milk-glaze"},{"id":"17519","title":"Chocolate Trinity Parfaits","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat.<br>Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler.<br>Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes.<br>Remove from the heat and stir until smooth.<br>Transfer the melted chocolate to a stainless steel bowl and set aside until needed.<br>Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.<br>Whisk on high until stiff peaks form, about 1 1/2 minutes.<br>Remove the bowl from the mixer.<br>Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated.<br>Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.<br>Transfer the dark chocolate cream to a stainless steel bowl.<br>Tightly cover the top with film wrap and refrigerate until needed.<br>To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.<br>Mix on medium until stiff peaks form, about 4 to 5 minutes.<br>Transfer the cocoa cream to a stainless steel bowl.<br>Tightly cover the top with film wrap and refrigerate until needed.<br>To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.<br>Mix on high until stiff peaks form, about 1 1/4 minutes.<br>Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate.<br>Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.<br>To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream.<br>Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters.<br>Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream.<br>For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream.<br>Refrigerate the parfaits until just a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/17519/chocolate-trinity-parfaits"},{"id":"17514","title":"Chocolate Snaps","ingredients":"butter, without salt<br>syrups, corn, light<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.<br>Remove from heat; add flour and ground hazelnuts and mix well.<br>Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.<br>Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.<br>Cool to room temperature on a wire rack.<br>Melt dark chocolate.<br>Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.<br>Store in an airtight container in a cool place for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/17514/chocolate-snaps"},{"id":"17481","title":"Chocolate Nests","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate.<br>Mix melted chocolate with cereal and raisins.<br>Place on a cookie sheet and refridgerate.<br>Leave to set for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/17481/chocolate-nests"},{"id":"17456","title":"Samoas","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, caramels<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>In a large mixing bowl, cream together butter and sugar.<br>Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all).<br>The dough should come together into a soft, not-too-sticky ball.<br>Add in a bit of extra flour if your dough is very sticky.<br>Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.<br>Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.<br>Repeat with remaining dough.<br>Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.<br>Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.<br>If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.<br>Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.<br>Take oven temperature down to 300.<br>Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.<br>Cool on baking sheet, stirring occasionally.<br>Set aside.<br>Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.<br>Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.<br>When smooth, fold in toasted coconut with a spatula.<br>Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.<br>Reheat caramel for a few seconds in the microwave if it gets too firm to work with.<br>While topping sets up, melt chocolate in a small bowl.<br>Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.<br>Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.<br>Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.<br>Let chocolate set completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17456/samoas"},{"id":"17455","title":"Toffee Delight","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans","directions":"Melt margarine in heavy pan, adding sugar, corn syrup, and water.<br>Insert candy thermometer and cook, stirring often, until mixture reaches the hard crack stage.<br>(300*).<br>Pour into a buttered cookie sheet and cool completely.<br>Melt chocolate bar and spread over top of toffee.and then sprinkle with pecans.<br>Chill until hard and break into peices.","url":"https://recipe.bluelayer.org/recipe/17455/toffee-delight"},{"id":"17445","title":"The Realtor's Easy Chocolate Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract<br>syrup, maple, canadian","directions":"In a medium bowl, stir everything but the chocolate syrup together until the sugar is dissolved.<br>Turn your ice cream machine on and add the milk mixture.<br>Add chocolate syrup and freeze according to your machine's directions.","url":"https://recipe.bluelayer.org/recipe/17445/the-realtors-easy-chocolate-ice-cream"},{"id":"17429","title":"Brownie in a Mug","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter and cocoa butter on low temperature.<br>Place all dry ingredients into a mug or mixing bowl and whisk thoroughly<br>Mix all wet ingredients in a separate mixing bowl.<br>Slowly add dry ingredients to wet, whisking throughout.<br>The product should be a viscous, even consistency.<br>Pour into a mug.<br>Microwave until only the center is gooey (around 60-90 seconds depending on microwave strength).<br>Scoop ice cream onto the brownie and enjoy!","url":"https://recipe.bluelayer.org/recipe/17429/brownie-in-a-mug"},{"id":"17416","title":"Super Healthy Fudge","ingredients":"nuts, almonds<br>chocolate, dark, 70-85% cacao solids<br>sweetener, syrup, agave<br>nuts, walnuts, english","directions":"Combine almond butter, cacao powder and agave.<br>Mix well.<br>Stir in chopped walnuts.<br>Refrigerate for 1 hour, cut into squares.<br>I used a silicone mold for the hearts.","url":"https://recipe.bluelayer.org/recipe/17416/super-healthy-fudge"},{"id":"17415","title":"Double Chocolate Pecan Fudge Slice","ingredients":"butter, without salt<br>sugars, brown<br>nuts, pecans<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, canned, condensed, sweetened<br>sugars, brown<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 Degrees Celsius Grease and line 18cm square cake tin.<br>To make the base: Combine butter, sugar and pecans in bowl.<br>Add flour and baking powder.<br>Mix well.<br>Using large metal spoon press base into cake tin and bake for 18 minutes until frim.<br>To make filling: Combine milk, sugar and butter in microwave safe jug.<br>Cook uncovered stirring every 2 minutes for 6-8 minutes on High until mixture boils and thickens and is golden.<br>Stand for 1 minute.<br>Add chocolate and stir constantly until melted.<br>Add pecans stir through.<br>Pour over base and let cool completely.<br>To make icing: Melt butter over low heat and add chocolate stirring constantly until smooth.<br>Pour over fudge filling.<br>Refrigerate for 15 minutes until set and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/17415/double-chocolate-pecan-fudge-slice"},{"id":"17414","title":"Chocolate Coconut Almond Butter Dip","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>salt, table","directions":"Preheat oven to 350 degrees F. Roast almonds for about 10 minutes until just toasted.<br>Let cool for 2-3 minutes then place in a food processor.<br>Process for about 10 minutes, scraping down sides occasionally until a smooth, creamy nut butter forms.<br>Melt chocolate chips and coconut oil together in a small saucepan over low heat.<br>Pour chocolate/coconut mixture into food processor with the almond butter.<br>Add vanilla and salt and process for another minute until fully incorporated.<br>Pour into a jar or ramekin.<br>Keep refrigerated.<br>Once refrigerated, dip will harden a bit from the the coconut oil and become more like a nut butter.","url":"https://recipe.bluelayer.org/recipe/17414/chocolate-coconut-almond-butter-dip"},{"id":"17413","title":"Monkey Munch Treat( from Jon &kate+8 )","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside.<br>Grease a 10x15 inch jellyroll pan.<br>In a medium saucepan over medium heat, stir together the corn syrup and sugar.<br>Bring the mixture to a boil and cook until sugar is completely dissolved.<br>Remove from heat and quickly stir into the peanut butter and vanilla.<br>Pour the mixture into the bowl with the cereal mixture and mix well.<br>Press into the prepared pan.<br>Let stand until set.<br>Cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/17413/monkey-munch-treat-from-jon-kate-8"},{"id":"17402","title":"Crunchy Chocolate Almond Toffee","ingredients":"nuts, almonds<br>sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>syrups, corn, light<br>candies, semisweet chocolate","directions":"Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.<br>In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.<br>Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.<br>Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.<br>Pour on baking sheet with sides; spread evenly.<br>Cool at room temperature 10 minutes.<br>Refrigerate 20 minutes.<br>Spread melted chocolae over toffee; sprinkle with remaining almonds.<br>Refrigerate 30 miutes until hard; break into pieces.<br>Store in tightly seal container.","url":"https://recipe.bluelayer.org/recipe/17402/crunchy-chocolate-almond-toffee"},{"id":"17397","title":"Chocolate-Coconut Cookies","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>vanilla extract<br>salt, table","directions":"In top of double boiler over simmering water, heat milk and chocolate until chocolate melts.<br>Remove from heat; stir in remaining ingredients.<br>Drop by level teaspoonfuls 1 1/2 inches apart on heavily greased cookie sheets.<br>Bake in preheated 300F (150C).<br>oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.","url":"https://recipe.bluelayer.org/recipe/17397/chocolate-coconut-cookies"},{"id":"17395","title":"Chocolate Crunch Cake (No Bake)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, canned, condensed, sweetened<br>martha white foods, martha white's buttermilk biscuit mix, dry","directions":"Line a cake tin with clingfilm/greaseproof paper.<br>I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.<br>Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).<br>Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.<br>Add the broken biscuits and mix well.<br>Pour the mixture into the cake tin and press it well into the corners.<br>Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).","url":"https://recipe.bluelayer.org/recipe/17395/chocolate-crunch-cake-no-bake"},{"id":"17388","title":"Chocolate Toffee Crunch Cookie","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, brown<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Cookie base: Preheat oven to 350F In bowl combine wafer crumbs and brown sugar, stir in melted butter.<br>Press into 13 X9 baking pan.<br>Bake for 8 minutes.<br>Toffee layer: In saucepan , combine butter and brown sugar.<br>Cook over medium hear, stirring constantly, untill mixture comes to boil; boil 1 minute.<br>Pour immeadiately over baked base.<br>Bake for 10 minutes.<br>Let stand 2 minutes.<br>Sprinkle Nestle Toll House semi-sweet morsels on top.<br>Let stand 2-3 minutes till morsels are shiny and soft; spread evenly.<br>Sprinkle with chopped nuts.<br>Chill and either break into pieces or cut into squares.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/17388/chocolate-toffee-crunch-cookie"},{"id":"17381","title":"Cherry Mash Bars","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>cream, whipped, cream topping, pressurized<br>candies, marshmallows<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Line an 8x8 or 9x9 inch square pan with waxed paper.<br>In a medium saucepan, combine butter, sugar, salt and half and half.<br>Heat until boiling, stirring occasionally.<br>Boil for 5 minutes, stirring enough to keep from scorching.<br>Remove from heat and stir in the marshmallows, and cherry chips.<br>Press the mixture into the prepared pan.<br>In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth.<br>Spread over the mixture in the pan.<br>Refrigerate for 2 hours before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/17381/cherry-mash-bars"},{"id":"17369","title":"Popcorn Nut Log Recipe","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>nuts, almonds","directions":"Pop the corn and place in large bowl.<br>Heat butter, chocolate chips and marshmallows in top of double boiler.<br>Pour this sauce over popcorn gradually, while adding nutmeats.<br>Mix thoroughly and pack in 1/2 gallon lowfat milk carton.<br>Chill 1 hour.<br>Cut carton down seam and peel off.<br>Makes square log.","url":"https://recipe.bluelayer.org/recipe/17369/popcorn-nut-log-recipe"},{"id":"17368","title":"Samoa Tartlets","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>butter, without salt<br>candies, semisweet chocolate<br>ice creams, vanilla<br>dulce de leche","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease 12 muffin cups with 1 tablespoon butter.<br>Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined.<br>Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand.<br>Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.<br>Bake in the preheated oven until crusts are golden, 5 to 7 minutes.<br>Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.<br>Divide remaining coconut between crusts.<br>Freeze in the muffin cups until set, about 15 minutes.<br>Gently remove each crust from the muffin cup with a thin spatula.<br>Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.","url":"https://recipe.bluelayer.org/recipe/17368/samoa-tartlets"},{"id":"17361","title":"Fabulously Low Calorie, Still Delicious Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>sugars, brown<br>cornstarch<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.<br>Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.<br>Drop by teaspoonfuls onto greased cookie sheet.<br>Bake at 350F for 6-10 minutes until lightly golden brown.","url":"https://recipe.bluelayer.org/recipe/17361/fabulously-low-calorie-still-delicious-chocolate-chip-cookies"},{"id":"17359","title":"Clever Dripper Brewed Coffee","ingredients":"water, bottled, generic<br>candies, dark chocolate coated coffee beans","directions":"Line a Clever Dripper with a size 4 white paper filter.<br>In a burr grinder set to a medium-coarse grind size, grind the coffee beans.<br>Heat the water until it registers 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.<br>Pour some of the hot water into the dripper, thoroughly soaking the filter.<br>Set the dripper on top of a coffee cup and allow the rinsing water to fully drain into the cup.<br>Discard the rinsing water.<br>Pour the ground coffee into the filter.<br>Place the dripper on a kitchen scale and set the scale to zero.<br>Pour 300 grams of hot water into the dripper, thoroughly saturating the coffee grounds.<br>Let stand, covered, for 1 minute.<br>Uncover and quickly stir the steeping coffee to break up the cap of grounds floating on top.<br>Let stand, covered, for 2 1/2 minutes longer, then quickly stir the coffee once more.<br>Set the dripper on the coffee cup and allow the coffee to fully drain into the cup.","url":"https://recipe.bluelayer.org/recipe/17359/clever-dripper-brewed-coffee"},{"id":"17351","title":"Chewy Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>vanilla extract<br>butter, without salt<br>honey<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Lightly grease one 9x13 inch pan.<br>In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar.<br>Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.<br>Lightly press mixture into the prepared pan.<br>Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown.<br>Let cool for 10 minutes then cut into bars.<br>Let bars cool completely in pan before removing or serving.","url":"https://recipe.bluelayer.org/recipe/17351/chewy-granola-bars"},{"id":"17344","title":"Peanut Butter Potato Cookies #5FIX","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>vanilla extract<br>potatoes, raw, skin","directions":"Cook potatoes according to directions on package.<br>Place in refrigerator to cool while preparing the remaining ingredients.<br>Place peanut butter, chocolate chips, brown sugar and vanilla extract in a large saucepan.<br>Heat over medium burner, stirring gently, until ingredients have melted and you have a smooth batter.<br>Fold in cooled mashed potatoes until just blended.<br>Place in refrigerator and chill dough for 30 minutes.<br>Dough should be firm but pliable at this point.<br>Remove chilled dough and preheat oven to 375 degrees.<br>Roll dough into small balls and place on greased cookie sheets.<br>Press cookies flat with a fork.<br>Bake at 375 for 8-10 minutes until golden brown.<br>Cool for about 5 minutes before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/17344/peanut-butter-potato-cookies-5fix"},{"id":"17341","title":"Healthy Chocolate","ingredients":"chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>sweetener, syrup, agave<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spices, chili powder","directions":"Mix all of the ingredients together and well and pour into a dish or mound and stick in the freezer for 20 minutes.<br>Remember coconut oil melts when It gets warm, so best kept in the freezer or fridge.<br>You can change or add ingredients to your tastes.","url":"https://recipe.bluelayer.org/recipe/17341/healthy-chocolate"},{"id":"17323","title":"Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Put chocolate in large heatproof bowl.<br>Bring cream just to a boil in small saucepan over medium-high heat.<br>Pour over chocolate in bowl.<br>Cover and let stand 10 minutes.<br>Stir until smooth.<br>Let stand until thick, about 15 minutes.<br>Pour chocolate mix into an 8-inch dish, cover and refrigerate until very cold.<br>Scoop balls onto sheet.<br>Freeze until hard.<br>Dip in melted chocolate using a toothpick.","url":"https://recipe.bluelayer.org/recipe/17323/chocolate-truffles"},{"id":"17298","title":"All-In-One-Pan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>butter, without salt<br>shortening, vegetable, household, composite<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 350F (180C).<br>Sift flour, sugar, cocoa, baking soda and salt into a 9x13-inch baking pan.<br>Add water, oil, vinegar and vanilla.<br>Mix with a large rubber spatula until smooth, taking care to mix ingredients along edges.<br>Bake until toothpick inserted in center comes out clean, about 40 minutes.<br>Cool completely on wire rack.<br>FROSTING: combine butter and shortening in a food processor or mixing bowl.<br>Add sugar and vanilla.<br>Mix until smooth, about 2 minutes.<br>Slowly drizzle in milk.<br>Beat 2 minutes in food processor or 7 to 10 minutes with a mixer, until smooth, satiny and fluffy.<br>Chill just 20 minutes before frosting.","url":"https://recipe.bluelayer.org/recipe/17298/all-in-one-pan-chocolate-cake"},{"id":"17290","title":"Chocolate Butter","ingredients":"butter, salted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Soften the butter and place it into a stainless steel bowl.<br>Add the hot chocolate mix to the butter and mix thoroughly.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/17290/chocolate-butter"},{"id":"17289","title":"Rum Balls","ingredients":"candies, semisweet chocolate<br>sugars, powdered<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Combine melted chcolate, powdered sugar, corn syrup and rum or bourbon.<br>Stir in wafer crumbs and walnuts, blending well.<br>Shape into 1 inch balls.<br>In a small bowl, combine cocoa and sugar.<br>Roll balls in cocoa mixture.<br>Store in an airtight container at least 1 day before serving.","url":"https://recipe.bluelayer.org/recipe/17289/rum-balls"},{"id":"17284","title":"Grandma's Chocolate Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>vanilla extract","directions":"Preheat oven to 375F.<br>Combine first 5 ingredients, 1-1/2 Tbs.<br>cocoa powder and 3/4 cup sugar in a bowl.<br>Pour into an 8 or 9 inch baking dish.<br>Combine 2 Tbs.<br>cocoa powder, 1 cup sugar and hot water in a separate bowl.<br>Pour over cake batter and bake about 40 minutes.<br>Combine remaining ingredients in a chilled bowl.<br>Using chilled beaters, whip cream mixture until stiff.<br>Serve cake upside down with whipped cream.","url":"https://recipe.bluelayer.org/recipe/17284/grandmas-chocolate-pudding-cake"},{"id":"17283","title":"Razberry Chocolate Parfait","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>cheese, cottage, creamed, large or small curd<br>sugars, granulated<br>raspberries, raw","directions":"Whisk together chocolate pudding mix and nonfat milk until smooth.<br>Set aside pudding to gel.<br>In another bowl, mix together yogurt, cottage cheese and Splenda.<br>To serve.<br>Spoon 1 tablespoon of pudding each into two glasses.<br>Top with 1 tablespoon of yogurt and cheese mixture and several raspberries.<br>Repeat layers until all ingredients are used, reserving a few raspberries for garnish.","url":"https://recipe.bluelayer.org/recipe/17283/razberry-chocolate-parfait"},{"id":"17255","title":"Chocolate-Apricot Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>apricots, dried, sulfured, uncooked<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Toss all ingredients in medium bowl.<br>Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/17255/chocolate-apricot-trail-mix"},{"id":"17253","title":"15 Minute Fudge, 3 Kinds(Cook's Illustrated)","ingredients":"candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda<br>salt, table<br>milk, canned, condensed, sweetened<br>vanilla extract<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width.<br>With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides.<br>Spray foil with nonstick cooking spray.<br>Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.<br>Stir in sweetened condensed milk and vanilla.<br>Set bowl over 4-quart saucepan containing 2 cups simmering water.<br>Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.<br>Do not melt the chocolate completely or the fudge may become greasy.<br>Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.<br>Stir in marshmallows, peanuts, and chocolate chips.<br>Transfer fudge to prepared pan and spread in even layer with spatula.<br>Refrigerate until set, about 2 hours.<br>Remove fudge from pan using foil and cut into squares.<br>Let come to room temperature for a few minutes before serving.<br>Walnut: Stir in 1 cup coarsely chopped walnuts instead of peanuts and marshmallows in step 3.<br>Peanut Butter: Substitute 18 ounces peanut butter chips for chocolates in step 2 and omit walnuts.<br>Can add 1 cup chopped salted toasted peanuts for crunch.<br>The fudge is best to be eaten within a few days, because it will dry out as it sits.<br>It can be stored tightly wrapped in the freezer, however, for up to three months.<br>TO MAKE DOUBLE BATCH:.<br>Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients.<br>In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.","url":"https://recipe.bluelayer.org/recipe/17253/15-minute-fudge-3-kinds-cooks-illustrated"},{"id":"17250","title":"P.w.s Homemade Chocolate Milk Mix for the Fridge","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"Heat cream over medium-high heat until slightly boiling.<br>Add chocolate pieces and turn off heat.<br>Whisk slowly until chocolate is melted and mixture is very smooth.<br>Pour into a container and keep in the fridge up to two weeks.<br>Mix with cold or warm milk, depending on how frightful the weather outside is.<br>Note: Mixture, after refrigerated, will be quite thick.<br>Just stir well in cold milk and youll be fine.","url":"https://recipe.bluelayer.org/recipe/17250/p-w-s-homemade-chocolate-milk-mix-for-the-fridge"},{"id":"17238","title":"Chocolate Dipped Macaroons","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate","directions":"Preheat oven to 350.<br>Place egg whites and sugar in a double boiler, continuously stirring to avoid scrambling, until it reaches 110 degrees.<br>Combine dry ingredients.<br>Remove bowl from heat and add dry ingredients.<br>Return mixture to double boiler until 120 degrees.<br>Cover and let stand 5 minutes.<br>Scoop into balls by tablespoon and place on parchment paper.<br>Bake for 15 minutes on until slightly golden.<br>Melt chocolate in double boiler.<br>When cool enough to handle, dip half the macaroon into the chocolate and set on parchment to completely cool.","url":"https://recipe.bluelayer.org/recipe/17238/chocolate-dipped-macaroons"},{"id":"17220","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english<br>syrup, maple, canadian<br>sugars, granulated<br>lemon juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees.<br>Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.<br>Remove from the oven and cool to room temperature.<br>Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat.<br>When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon.<br>Remove the very hot syrup from the heat.<br>Immediately add the walnuts to the syrup and stir to combine.<br>Transfer the glazed walnuts to a baking sheet with sides.<br>Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.<br>Set aside.<br>Place the sugar and lemon juice in a 3-quart saucepan.<br>Stir with a whisk to combine (the sugar will resemble moist sand).<br>Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes.<br>Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.<br>Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts.<br>Allow to harden at room temperature for at least 30 minutes.<br>Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting.<br>Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces.<br>Store the pralines in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/17220/chocolate-maple-walnut-praline"},{"id":"17215","title":"Coconut Truffles With Macadamia Nuts","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Finely chop white chocolate until fine and place in a bowl.<br>Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.<br>Remove from heat and stir in rum.<br>Whisk in white chocolate until melted and smooth.<br>Stir in nuts.<br>Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.<br>Invert onto a work surface and remove plastic wrap.<br>Cut into 64 squares and roll each piece between your palms to form a ball.<br>When all balls are formed, roll in coconut to cover completely.<br>Store truffles covered and in the fridge until ready to serve.","url":"https://recipe.bluelayer.org/recipe/17215/coconut-truffles-with-macadamia-nuts"},{"id":"17203","title":"Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pre heat oven to 180c.<br>Weigh butter and sugar and beat together until creamy<br>Beat in golden syrup.<br>mix in half the flour<br>Stir in chocolate chips<br>Mix in remaining flour<br>Work dough together with your hands then divide into 14 balls.<br>Place well apart on baking sheet dont flatten *.<br>Cook for 12 minutes<br>Cool on the tray first then on a wire rack.<br>Variations:.<br>plain chocolate chip and orange zest.<br>white chocolate chip and raspberries.<br>chocolate chips and nuts.<br>raisins.<br>* At this stage you canopen freeze them, then cook from frozen for 14 minutes.","url":"https://recipe.bluelayer.org/recipe/17203/chocolate-chip-cookies"},{"id":"17201","title":"Cocoa Nib Frappe","ingredients":"cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped.<br>Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk.<br>Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.<br>Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press.<br>Set aside.<br>After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe.<br>Set aside for 1 minute, and then stir to combine the chocolate and milk.<br>Pump the plunger of the French press 10 to 15 times to froth and aerate.<br>Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.<br>Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/17201/cocoa-nib-frappe"},{"id":"17199","title":"Chocolate Spoons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth.<br>Dip spoons into chocolate.<br>Put spoons onto wax paper and refrigerate until chocolate hardens.<br>Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth.<br>Place chocolate into plastic bag and cut off a corner.<br>Drizzle melted chocolate over spoons.<br>Refrigerate until chocolate hardens.<br>Wrap each spoon separately and store in a cool dry place,","url":"https://recipe.bluelayer.org/recipe/17199/chocolate-spoons"},{"id":"17191","title":"Chocolate Covered Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the semi-sweet chocolate into a heatproof medium bowl.<br>Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.<br>Turn off the heat and set the bowl of chocolate over the water to melt.<br>Stir until chocolate is smooth.<br>(Alternately, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)<br>Once the chocolate is melted and smooth, remove from the heat.<br>Line a sheet pan with parchment paper.<br>Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.<br>Set strawberries on the parchment paper.<br>Repeat with the rest of the strawberries.<br>Now put the white chocolate into a small bowl and place over a double boiler to melt.<br>Stir and heat until chocolate is smooth and then remove from heat.<br>Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.<br>Set the strawberries aside on a sheet of parchment paper until the chocolate sets, about 30 minutes.<br>Notes:<br>-Instead of using a fork to drizzle the white chocolate, you can use a small sandwich bag (with the corner tip cut off) or a piping bag to decorate the strawberries.<br>This way it looks cleaner and you can make disigns like these cute footballs.<br>If youre a fan of white chocolate then switch the amounts for the white and dark chocolate, dip the stawberries into the white chocolate first, and then drizzle the dark chocolate over it.<br>You could double-dip.<br>Dip the strawberry into the dark chocolate, let it cool and set, then dip the tip into the white chocolate, and let it cool again.<br>Or visa-versa.<br>-You could also dip the strawberry at an angle into the dark chocolate, let it dry a bit, and then dip the other side into the white chocolate going at the reverse angle.<br>If using white chocolate, you can use sugar sprinkles to make them pretty.<br>Storage: After letting the chocolate set, you can keep them out at room temperature or you can put them in the fridge.<br>-These dont last very long; they arent like a pan of brownies.<br>They usually last up to 3 days in the fridge, but the sooner you eat them the better.<br>Recipe adapted from: Food Network.","url":"https://recipe.bluelayer.org/recipe/17191/chocolate-covered-strawberries"},{"id":"17190","title":"Peanut Butter Balls I","ingredients":"butter, without salt<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>peanut butter, smooth style, without salt<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt butter or margarine over low heat.<br>Remove from heat and mix melted butter, confectioners' sugar, coconut, walnuts, peanut butter and cherries.<br>Form into small balls.<br>Chill until firm.<br>Melt chocolate chips over low heat.<br>Stick a toothpick into each ball and dip into chocolate.<br>Roll chocolate covered peanut butter balls in coconut to coat.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/17190/peanut-butter-balls-i"},{"id":"17165","title":"Chocolate-Strawberry Ganache","ingredients":"cream, whipped, cream topping, pressurized<br>jams and preserves, apricot<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Combine cream and jam in heavy large saucepan.<br>Whisk over medium-high heat until jam melts and mixture comes to boil.<br>Add chocolate, remove from heat and whisk until chocolate melts and mixture is smooth.<br>Refrigerate ganache just until thick enough to spread, whisking occasionally, about 1 hour 15 minutes.","url":"https://recipe.bluelayer.org/recipe/17165/chocolate-strawberry-ganache"},{"id":"17154","title":"Amazing Healthy Dark Chocolate","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian","directions":"Mix coconut oil, cocoa powder, and maple syrup together in a bowl until evenly combined.","url":"https://recipe.bluelayer.org/recipe/17154/amazing-healthy-dark-chocolate"},{"id":"17153","title":"Chocolate Charlies","ingredients":"cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>spices, nutmeg, ground","directions":"Put a little Hersheys syrup in the bottom of a glass and add warm milk.<br>Mix well.<br>Add Voyant on top to fill glass and then froth up.<br>Sprinkle powdered nutmeg or cinnamon on top and serve warm as an after dinner drink.","url":"https://recipe.bluelayer.org/recipe/17153/chocolate-charlies"},{"id":"17149","title":"Simple Basic Unbaked Cheesecake With Variations.","ingredients":"butter, without salt<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>cheese, parmesan, hard<br>sugars, powdered<br>cream, fluid, heavy whipping","directions":"BASE:.<br>In a food processor or blender combine the biscuits and melted butter until fine crumbs.<br>Press the crumbs evenly and firmly into a 23cm (9\") round springform tin or one with a removable base.<br>Smooth with a spoon and place in fridge.<br>FILLING:.<br>Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.<br>Slowly add the sugar while continuing to beat on low.<br>Once the sugar is incorporated slowly pour in the cream while still beating on low.<br>On a higher speed whip the cream cheese &amp; cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.<br>Spoon into the chilled base and smooth with a spatula.<br>Chill for at least 4hours or overnight.<br>Remove from tin and place on serving dish.<br>Cut into portions using a hot dry knife.<br>Between each slice, clean &amp; reheat knife by dipping into hot water &amp; drying.<br>This makes neater portions.<br>VARIATION #1.<br>RIPPLED JELLY CHEESECAKE:.<br>Make a basic cheesecake and place in fridge while you prepare jelly.<br>Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.<br>When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.<br>Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.<br>Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.<br>When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.<br>VARIATION #2:.<br>CHOCOLATE CHIP CHEESECAKE.<br>Make basic cheesecake using either plain or chocolate biscuits for base.<br>Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.<br>Using a fork, quickly work circles of chocolate through the cheesecake.<br>The chocolate will set while you are doing this.<br>Tap the tin on the bench to settle &amp; flatten the surface then chill for 4hrs or overnight.<br>For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a \"Rippled Jelly &amp; Chocolate Chip Cheesecake :).","url":"https://recipe.bluelayer.org/recipe/17149/simple-basic-unbaked-cheesecake-with-variations"},{"id":"17142","title":"Hot Fudge Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>candies, semisweet chocolate<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring cream and corn syrup to simmer in heavy medium saucepan.<br>Remove from heat.<br>Add all chocolate and stir until melted and smooth.<br>(Can be made 2 days ahead.<br>Cover and refrigerate.<br>Rewarm Hot Fudge Sauce over medium-low heat just until heated through before serving.)","url":"https://recipe.bluelayer.org/recipe/17142/hot-fudge-sauce"},{"id":"17098","title":"CB","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, liqueur, coffee, 53 proof<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"In a container with a lid, stir together the chocolate liqueur, coffee flavored liqueur and vodka.<br>Cover and store in the freezer.<br>Stir before serving chilled in shot glasses.","url":"https://recipe.bluelayer.org/recipe/17098/cb"},{"id":"17097","title":"Chocolate Granola Candies","ingredients":"cereals ready-to-eat, granola, homemade<br>nuts, walnuts, english<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, combine cereal and chopped nut and (optional) raisins.<br>In a heavy saucepan, melt candy coating over low heat, be careful not to overheat.<br>Remove from heat.<br>Drop teaspoonfuls of mixture into foil candy cups.<br>Place candies in refrigerator to harden.<br>Store in an airtight container in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/17097/chocolate-granola-candies"},{"id":"17092","title":"Jacques Torres' Chocolate Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated","directions":"Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.<br>When the milk boils, remove it from the heat and make a ganache by adding the chopped chocolate.<br>Whisk well, stirring into the edge of the saucepan to combine.<br>The ganache should be homogenous and smooth.<br>Set the ganache aside.<br>In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.<br>Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.<br>The butter should be completely melted and the sugar completely dissolved.<br>Once the mixture has come to a boil, pour the cream into the warm ganache.<br>Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.<br>As the chocolate sauce cooks, it will begin to thicken slightly.<br>When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl.<br>Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.<br>Let the chocolate sauce cool to room temperature before storing at room temperature before storing in the refrigerator.<br>When cold, the chocolate sauce will become thick enough to be scooped with a spoon.<br>One of the wonderful qualities of this sauce is that it can be reheated whenever needed.<br>If using a microwave, simply place the chocolate sauce in a microwavable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.<br>On the stovetop, place it in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.<br>If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.<br>It will keep in the refrigerator for up to three weeks.<br>It can also be frozen for up to two months if stored in an airtight container, to be kept on hand for a last-minute dinner party.<br>Thaw in the refrigerator and heat as described above until liquid.","url":"https://recipe.bluelayer.org/recipe/17092/jacques-torres-chocolate-sauce"},{"id":"17081","title":"Reindeer Food","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>nuts, cashew nuts, raw","directions":"In large microwave safe bowl, melt choc wafers.<br>Stir until smooth.<br>Add all other ingredients and mix until coated.<br>Spread on wax paper to dry.<br>Break apart to serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/17081/reindeer-food"},{"id":"17063","title":"Chocolate Angel Food Cake with Chocolate Glaze","ingredients":"sugars, granulated<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>water, bottled, generic","directions":"Place rack in center of oven and 15 minutes before baking, preheat to 375.<br>Divide sugar in half.<br>Sift one half 3 times.<br>Set aside.<br>Sift the other half of sugar with the flour and cocoa 3 times.<br>Set aside.<br>Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.<br>Add cream of tartar, vanilla and salt and increase speed to medium.<br>Add the 3/4 cup sugar, one T at a time, beating well after each addition.<br>Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.<br>Gently and thoroughly fold in flour mixture, by thirds.<br>Pour into ungreased 10\" tube pan.<br>Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.<br>Bake 30-35 minutes until toothpick inserted in center comes out clean.<br>Invert over a narrow-necked bottle and allow to cool.<br>When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.<br>Drizzle Chocolate Glaze over top and allow to run down sides of cake.<br>Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.","url":"https://recipe.bluelayer.org/recipe/17063/chocolate-angel-food-cake-with-chocolate-glaze"},{"id":"17061","title":"Chocolate Truffles","ingredients":"spices, cinnamon, ground<br>spices, chili powder<br>goji berries, dried<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices.<br>Once the spices have been roasted for a bit, then add the heavy cream.<br>Remove from heat and steep 1 hour.<br>Strain out the spices.<br>Reheat the strained cream and pour the warm cream over the chocolate.<br>Stir with a spatula to mix the chocolate completely until melted and combined.<br>Once the chocolate is uniform in texture, add the butter and stir until well combined.<br>Pour into another bowl and allow to cool to room temperature.<br>Place in a pastry bag and form little blobs onto a tray.<br>Refrigerate until firm to the touch.<br>Remove and roll to desired form.","url":"https://recipe.bluelayer.org/recipe/17061/chocolate-truffles"},{"id":"17042","title":"Dutch Hard Chocolate Candy Recipe","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, powdered<br>butter, without salt","directions":"Mix sugar and cocoa; add in the lowfat milk.<br>Bring to a boil and cook for 15 min (moderate heat).<br>Off the heat, add in the sifted powdered sugar and the small piece of butter.<br>Stir or possibly beat with a wooden spoon.<br>Beat, beat, beat or possibly stir, stir, stir till it becomes thick (for quite awhile).<br>Quickly pour into buttered forms - squares, rounds, hearts, whatever.<br>Let cold.<br>Don't touch.<br>This Borstplaat is very popular during the months of November and December at Sinterklaas (Santa Claus) on December 5 and at Christmas time.","url":"https://recipe.bluelayer.org/recipe/17042/dutch-hard-chocolate-candy-recipe"},{"id":"17040","title":"Reindeer Coated Trail Mix","ingredients":"peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the peanut butter cereal, pretzels, rice krispies and marshmallows in a large bowl and combine them.<br>In a microwave safe bowl melt the chocolate on high power in 30 second intervals, stirring after each 30 seconds.<br>Pour melted chocolate over cereal mixture and stir to completely and evenly coat.<br>Pour mixture on waxed paper and let harden.<br>Once hardened, break into small pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17040/reindeer-coated-trail-mix"},{"id":"17035","title":"Cookie Mix in a Jar VI","ingredients":"sugars, brown<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Mix together the flour, baking soda and baking powder and salt.<br>Set aside.<br>Layer ingredients in order in a 1 quart wide mouth canning jar.<br>Make sure you pack all down firmly before adding the flour mixture - it will be a tight fit.<br>NOTE: Wipe down the inside of the jar after you add the cocoa powder.<br>Instructions to attach to jar: Chunky Chocolate Cookies 1.<br>Empty jar of cookie mix into a large mixing bowl.<br>Use your hands to thoroughly blend mix.<br>Add 3/4 cup butter or margarine softened at room temp.<br>DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten, and 1 teaspoon vanilla.<br>Mix until completely blended.<br>The dough is sticky.<br>you will need to finish mixing with your hands.<br>Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets.<br>DO NOT USE WAXED PAPER.<br>Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes .<br>Cool 5 minutes on baking sheet.<br>Remove to racks to finish cooling.<br>Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/17035/cookie-mix-in-a-jar-vi"},{"id":"17027","title":"M & M Clusters","ingredients":"pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, white chocolate","directions":"Line baking sheet with parchment paper.<br>Combine pretzels and peanuts in medium bowl.<br>Stir in melted chocolate until combined.<br>Spoon tablespoonfuls onto prepared baking sheet.<br>Sprinkle 4 or 5 M &amp; Ms over each cluster.<br>Refrigerate until chocolate hardens, about 15 minutes, and serve.<br>Once hardened, clusters can be stored in airtight container at room temperature for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/17027/m-m-clusters"},{"id":"17018","title":"Almond Joy Candy Bars Recipe","ingredients":"milk, canned, condensed, sweetened<br>vanilla extract<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Blend the condensed lowfat milk and vanilla.<br>Add in the powdered sugar to the above mix a little at a time, stirring till smooth.<br>Stir in the coconut.<br>The mix should be hard.<br>Pat the mix firmly into a greased 9 x 13 x 2 inch pan.<br>Refrigeratein the refrigerator till hard.<br>In a double boiler over warm, not boiling water, heat the chocolate, stirring often.<br>You may also use a microwave.<br>Remove the coconut mix from the refrigerator and cut it into 1 x 2 inch bars.<br>Put 2 whole almonds atop each bar.<br>Set each coconut bar onto a fork and dip it into the chocolate.<br>Tap the fork against the side of the pan or possibly bowl to remove any excess chocolate.<br>Air dry at room temperature on waxed paper for several hrs.<br>You may speed up the process by putting in the refrigerator for 30 min.","url":"https://recipe.bluelayer.org/recipe/17018/almond-joy-candy-bars-recipe"},{"id":"17017","title":"Chocolate Caramel Mousse","ingredients":"sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Put sugar in a heavy pan, and turn heat to medium.<br>When sugar warms and begins to liquefy, add 1/2 cup water.<br>Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again.<br>Keep cooking until it liquefies again, stirring often and breaking up any chunks that form.<br>When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time.<br>Standing back to avoid spattering, add 1 cup cream, then stir until blended.<br>Let sit until cool enough to touch.<br>Meanwhile beat remaining cream until it holds soft peaks; refrigerate.<br>Melt chocolate over very low heat or in a double boiler or microwave.<br>Mix melted chocolate into caramel.<br>Add 1/3 of the whipped cream to caramel, and stir to combine.<br>Add remaining whipped cream and gently fold, just until combined.<br>Pour into a bowl and refrigerate until set, about 4 hours.<br>Scoop mousse with a spoon dipped in a hot water.<br>Serve alongside a piece of orange confit.","url":"https://recipe.bluelayer.org/recipe/17017/chocolate-caramel-mousse"},{"id":"16993","title":"Double-Decker Cereal Treats","ingredients":"peanut butter, smooth style, without salt<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>sugars, brown<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line 15-1/2x10-1/2x1-inch pan with foil- make sure that the foil extends past the pan Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl.<br>Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl.<br>In large saucepan using medium heat, combine corn syrup and brown sugar, stirring constantly, until mixture comes to a boil and then remove from heat.<br>Divide the mixture in half, and immediately stir it into each bowl the mixture is smooth.<br>Immediately stir half of the cereal into each mixture.<br>Spread peanut butter mixture into the pan and put the chocolate mixture on top of it and cool completely.<br>Cut into bars and remove from the foil.<br>Store in a cool, dry place in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/16993/double-decker-cereal-treats"},{"id":"16981","title":"Special K Marshmallow Treats!","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Melt butter over med-high heat in a large non-stick saucepan.<br>Add marshmallows all at once, stirring constantly until smooth and creamy.<br>Add cereal to the melted marshmallow.<br>Toss in the pot until cereal is coated.<br>Press into buttered 9X13 pan and sprinkle with kosher salt.<br>Cool.<br>Slice.<br>Yum.","url":"https://recipe.bluelayer.org/recipe/16981/special-k-marshmallow-treats"},{"id":"16975","title":"Rice Cooler Drink Mexican Style - Horchata","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground","directions":"Place rice in a large bowl.<br>Pour warm water over rice.<br>Set aside an soak overnight.<br>Pour into blender jar; process until smooth.<br>Strain mixture through a fine mesh sieve.<br>Return to blender, process again.<br>Strain mixture into pitcher through a clean, dampened towel or cheese cloth.<br>Rinse blender, return mixture to blender.<br>Add sugar and vanilla and process until combined.<br>Refrigerate until chilled.<br>Serve over crushed ice.<br>FOR FLAVOR VARIATIONS:<br>CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice.<br>Serve with ground cinnamon on top.<br>CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice.<br>Continue as directed above.<br>STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla.<br>Continue as directed.<br>CINNAMON - Add 2 (4-inch) cinnamon sticks to rice.<br>After soaking remove cinnamon sticks and discard.<br>Continue as directed above.","url":"https://recipe.bluelayer.org/recipe/16975/rice-cooler-drink-mexican-style-horchata"},{"id":"16972","title":"Coffee-Toffee Ice Cream Tart","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>butter, without salt<br>candies, white chocolate<br>ice creams, vanilla<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 325 degrees.<br>Butter 9-inch tart pan with removable bottom.<br>Mix cookie crumbs and cinnamon in medium bowl.<br>Add melted butter and stir until crumbs are very moistened.<br>Press crumb mixture onto bottom and up sides of prepared pan.<br>Bake until crust is set about 9 minutes.<br>Cool completely.<br>Sprinkle 2 tablespoons chopped toffee over cooled crust.<br>Spread ice cream evenly in crust.<br>Freeze for at least 4 hours or until firm.<br>Combine cream and butter in a medium saucepan.<br>Bring to simmer.<br>Remove from heat and add white chocolate; let stand 1 minute.<br>Stir until chocolate is melted and smooth.<br>Mix in vanilla.<br>Let topping stand until cool and slightly thickened but still pourable about 15 minutes.<br>Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely.<br>Freeze until topping is firm, about 1 hour.<br>Sprinkle remaining toffee over.<br>Freeze until tart is firm for about four hours.<br>Use small knife carefully loosen crust from pan sides.<br>Gently push up tart bottom to release tart and serve.","url":"https://recipe.bluelayer.org/recipe/16972/coffee-toffee-ice-cream-tart"},{"id":"16971","title":"Chocolate and Nut Slice","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered","directions":"Break the milk chocolate into pieces and place in a heatproof bowl with the butter.<br>Rest the bowl over a pan of simmering water and stir frequently until melted.<br>Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap).<br>don't worry about smoothing out the creases in the film.<br>When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.<br>Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds.<br>Add the chopped chocolate to the bowl, and fold in quickly and lightly.<br>Turn the mixture into the tin and pack down with a fork.<br>Tap the base of the tin gently on the work surface.<br>Chill for 2 hours until set.<br>To serve, turn the chocolate loaf on to a board and peel away the clear film.<br>Dust lightly with the icing sugar and slice thinly.","url":"https://recipe.bluelayer.org/recipe/16971/chocolate-and-nut-slice"},{"id":"16965","title":"Double-Dutch Chocolate Fudge Upside-Down Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract<br>nuts, walnuts, english<br>sugars, brown<br>water, bottled, generic<br>cream, fluid, heavy whipping","directions":"Preheat the oven to 350 degrees.<br>In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.<br>Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended.<br>Stir in the nuts, if using.<br>Pour the batter into a greased 9 x 13-inch pan.<br>In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well.<br>Spread this mixture over the batter in the pan.<br>Using a large spoon, drizzle the boiling water over the cake; do not stir.<br>Bake for 40 to 45 minutes, or until the top of the cake is firm.<br>Let the cake cool slightly.<br>Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla.<br>Cut the cake into squares and lace them upside down (gooey side up) on dessert plates.<br>Spoon a dollop of whipped cream onto each piece of cake.","url":"https://recipe.bluelayer.org/recipe/16965/double-dutch-chocolate-fudge-upside-down-cake"},{"id":"16951","title":"Fluffy Sandwich Bread with Milk (in a Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flours, bread, unenriched<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>butter, without salt","directions":"Put the case for your bread maker on a scale and pour in the milk.<br>Measure out the other ingredients and add them in.<br>Set the dough either on the soft bread or golden brown setting, and let it make the dough.<br>You can also make a low fat version.<br>The bread will brown easily (especially with the chocolate version), so use the Sweet Bread setting if your machine has it.<br>If you don't take it out quickly, it will burn and become hard!<br>If the crust and top burn too much, try taking the bread out 5 to 8 minutes before the baking course ends.<br>Once it has cooled down, store in a bag so it doesn't dry out.<br>If possible, slice the bread when you need it.<br>Don't slice it all in the beginning.<br>Marble Chocolate Version: At the mix call, add in 8 pieces of chocolate.<br>According to the kind of chocolate bar and the timing, it might turn out as chocolate bread.<br>I suppose it depends on your machine!<br>Chocolate Sandwich Bread Substitute 20-30 of the 250 g of bread flour with cocoa powder.<br>You can also use matcha, etc.<br>Cheese Sandwich Bread Add in 1-4 slices of cheese.<br>You can either do this at the mix call or at the beginning.<br>The dough will rise really high!<br>You can also add in cubed cheese at the end.<br>Hot Sandwiches Chocolate Banana Cheese Sandwiches are the best!<br>For a healthier version: Substitute soy milk for the milk, the sweetener for the sugar, reduce the salt to 2 g, and use 15 g of transfat free shortening for the grease.<br>Flour 270 g: Milk 220 g, Bread flour 270 g, Sugar 32 g, Yeast 3.2 g, Salt 3.2 g, Butter 21 g.<br>Flour 300 g: Milk 250 g, Bread flour 300 g, Sugar 36 g, Yeast 3.6 g, Salt 3.6 g, Butter 24 g.<br>Flour 350 g: Milk 290 g, Bread flour 350 g, Sugar 42 g, Yeast 4.2 g, Salt 4.2 g, Butter 28 g.<br>is the Forever Fluffy Shaped Bread.<br>Lately I have been using a new Bread Machine.<br>With the regular course, the dough rises too fast, creates a depression, and bakes too fast.<br>Maybe I was putting in 38 g of sugar?<br>Instead of salt, you can use 18 grams of shio-koji!<br>It's stays fluffy, and it seems like it's even a bit sweeter this way.<br>This is something that's been a big hit lately.<br>I've been using 100% veggie juice!!<br>Half veggie juice and half soy milk is also just as good.<br>I love it.","url":"https://recipe.bluelayer.org/recipe/16951/fluffy-sandwich-bread-with-milk-in-a-bread-machine"},{"id":"16948","title":"Ricotta Protein Chocolate Mousse","ingredients":"beverages, protein powder whey based<br>cheese, ricotta, whole milk","directions":"Mix protein powder &amp; ricotta together in a bowl until combined.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/16948/ricotta-protein-chocolate-mousse"},{"id":"16925","title":"Butter Finger Bars","ingredients":"sugars, brown<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended.<br>Mix in the chocolate chips.<br>Press the mixture into a 9x9 inch pan.<br>Bake for 12 to 15 minutes in the preheated oven.<br>Spread peanut butter over the top of the bars and let cool until set.<br>Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/16925/butter-finger-bars"},{"id":"16920","title":"Homemade Whole Wheat Pancake Mix","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Combine all ingredients in a large bowl and stir until well combined.<br>Store in an airtight container in the pantry or freezer.<br>Makes about 3 cups of pancake mix.<br>Can easily be doubled!<br>To make about 10 pancakes: Combine 1 1/2 cups of pancake mix with 1 1/4 cup milk, 1 egg and 1/2 teaspoon vanilla.<br>Mix until well combined.<br>Add chopped fruit or chocolate chips if desired.<br>Pour about 1/4 cup batter onto a hot greased griddle.<br>Cook 3-4 minutes, or until tiny bubbles form on top.<br>Flip and cook an additional 3-4 minutes or until golden brown.<br>Serve with warm maple syrup and desired toppings.","url":"https://recipe.bluelayer.org/recipe/16920/homemade-whole-wheat-pancake-mix"},{"id":"16915","title":"No Bake Coconut Balls","ingredients":"butter, without salt<br>water, bottled, generic<br>vanilla extract<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, semisweet chocolate","directions":"Melt 1/3 cup butter in a medium saucepan over low heat.<br>Remove from heat, and stir in 3 tablespoons water and vanilla.<br>Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.<br>Stir in coconut.<br>Shape into 1-inch balls, and place on ungreased baking sheets.<br>Chill 20 minutes.<br>Place chocolate morsels in a small zip-top freezer bag; seal.<br>Submerge in hot water until chocolate melts.<br>Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/16915/no-bake-coconut-balls"},{"id":"16914","title":"Choco-Peanut Butter Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"In a large glass bowl, combine the chocolate and peanut butter chips, cover, &amp; microwave for 2-3 minutes or until partially melted.<br>Stir and then add the peanut butter &amp; microwave for 2-3 minutes more.<br>Remove from microwave and stir in the peanuts with a wooden spoon.<br>Drop by teaspoonfuls onto wax paper and refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/16914/choco-peanut-butter-clusters"},{"id":"16908","title":"Baked Cookie Oatmeal","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>peanut butter, smooth style, without salt<br>honey<br>vanilla extract<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small oven-safe ramekin (I use a 2 c/470 ml ramekin), mix the unsweetened applesauce, peanut butter, honey and vanilla extract (I often mix this the night before, refrigerate, and have less to do in the morning).<br>Preheat the oven to 350 degrees F. Remove the ramekin from the fridge, if its been in overnight.<br>Stir in the oats, baking powder, and almond meal/flour.<br>Once all mixed, stir in the chocolate chips.<br>Bake for 15 minutes.<br>Eat and enjoy!<br>Recipe Inspiration: The Nutritious Kitchen.","url":"https://recipe.bluelayer.org/recipe/16908/baked-cookie-oatmeal"},{"id":"16897","title":"Peanut Butter Bonbons","ingredients":"sugars, powdered<br>peanut butter, smooth style, without salt<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>butter, without salt","directions":"Mix first four ingredients together in large bowl until uniform.<br>Shape into 24-inch balls, about 2 teaspoons.<br>per ball.<br>Chill until firm.<br>Melt chocolate and shortening in a heavy saucepan over low heat or microwave in a 1-quart microwave-safe bowl on medium (50% power) 3 to 4 minutes, stirring every minute until melted and smooth.<br>Dip balls into chocolate mixture.<br>Using a spoon to cover each ball with chocolate and a toothpick to pick them back up is helpful.<br>Place balls in holly cups or on wax paper.<br>Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/16897/peanut-butter-bonbons"},{"id":"16888","title":"1986 Winner: Coconut Joys Recipe","ingredients":"butter, without salt<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preparation Time: 30 min<br>Chilling Time: 1 hour<br>Heat butter in saucepan.<br>Remove from heat.<br>Add in sugar, coconut and lowfat milk.<br>Mix well.<br>Shape rounded tsp.<br>of mix into balls.<br>Make a dent in the center.<br>Place on a cookie sheet lined with wax paper.<br>Fill center with melted chocolate.<br>Refrigeratetill hard.<br>Store in refrigerator.<br>These freeze wonderfully and look beautiful on a tray.<br>Winner Shere Case of Hickory Hills describes her cookie entry:<br>\"Holiday preparation usually starts in September and continues till the night before Christmas.<br>I have been doing this for almost 18 years, and each year I add in more recipes.<br>This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends.<br>It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make.<br>There is no baking time involved, and you can sit down on the job and enjoy doing them.\"","url":"https://recipe.bluelayer.org/recipe/16888/1986-winner-coconut-joys-recipe"},{"id":"16885","title":"Chocolate Crackles","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Sift together the powdered sugar and cocoa powder into a large bowl.<br>Stir in the crispy rice and coconut.<br>Melt the coconut oil in a small saucepan over low heat.<br>Stir in the dry ingredients until well-mixed.<br>Scoop small portions of the mix into paper muffin cups.<br>Chill in the refrigerator until firm and serve.","url":"https://recipe.bluelayer.org/recipe/16885/chocolate-crackles"},{"id":"16881","title":"Ooey Gooey Krisper Bars","ingredients":"sugars, brown<br>sugars, granulated<br>salt, table<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>mini semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Spray a 9\" x 13\" pan Mazola cooking spray.<br>Combine Karo syrup, sugar and salt in a large saucepan and cook over medium heat, stirring to dissolve sugar until mixture just BEGINS to boil (OR microwave on high (100%) for 2 to 2 1/2 minutes until syrup bubbles around the edge.)<br>When mixture begins to bubble and has a light froth on the surface, remove from heat and add peanut butter; stir until well blended.<br>Stir in cereal.<br>Pour into prepared pan; pat with greased spatula or waxed paper to level.<br>Sprinkle with mini chocolate chips, and peanut butter chips, if desired; then press down with greased spatula or waxed paper.<br>Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/16881/ooey-gooey-krisper-bars"},{"id":"16876","title":"Chocolate Ganache Filling and Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Put the chocolate in a large heatproof bowl.<br>In a medium saucepan, bring the cream just to a boil over low heat.<br>Pour the cream over the chocolate, cover and let stand for 5 minutes.<br>Whisk the ganache gently until silky and smooth.<br>To make the filling, transfer 1 1/2 cups of the ganache to a medium bowl.<br>Set the bowl over ice and whisk the ganache gently until thick and spreadable.","url":"https://recipe.bluelayer.org/recipe/16876/chocolate-ganache-filling-and-glaze"},{"id":"16869","title":"Chocolate Melting Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>egg substitute, powder<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated","directions":"Melt chocolate and butter in microwave at 50% power (Defrost)<br>Sift flour into pitcher, add sugar, add eggs, mix together.<br>Fold in melted chocolate and butter mix<br>Pour into small Glass Ramekins (about 3\" across)<br>(Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.<br>).<br>Preheat Oven to 300.<br>Bake at 300 for 12 - 15 minutes in serving dish.<br>Dessert should be firm around edges and wiggly in the center.<br>Place Heart Stencil on top of dessert and sift powdered sugar.<br>Serve Warm.<br>This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.","url":"https://recipe.bluelayer.org/recipe/16869/chocolate-melting-cake"},{"id":"16866","title":"Oatmeal Waffles or Pancakes","ingredients":"egg substitute, powder<br>cheese, cottage, creamed, large or small curd<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix together eggs, cottage cheese, and oatmeal in blender.<br>Stir in cinnamon, nuts, berries, chocolate chips, or whatever other ingredients you like.<br>Cook in waffle maker or pour onto hot skillet to make pancakes.<br>Drizzle with honey and enjoy.","url":"https://recipe.bluelayer.org/recipe/16866/oatmeal-waffles-or-pancakes"},{"id":"16860","title":"No-Bake Choco Bar","ingredients":"peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>vanilla extract","directions":"Stir peanut butter, honey, and coconut oil together in a saucepan over medium-low heat until melted and smooth.<br>Remove pan from heat and add oats, chocolate chips, coconut, walnuts, and vanilla extract to the peanut butter mixture; stir to coat.<br>Spread the mixture into a 13x9-inch baking dish; refrigerate until set, at least 30 minutes.<br>Cut into 20 bars.","url":"https://recipe.bluelayer.org/recipe/16860/no-bake-choco-bar"},{"id":"16859","title":"Oatmeal Chocolate-Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>oats<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>sugars, granulated<br>bananas, raw<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Line a baking sheet with parchment paper.<br>In a large bowl, stir together the flour, salt, baking soda and oats.<br>Set aside.<br>Melt the margarine on the stove in a small pan; do not allow it to brown.<br>Or place it in a glass cup and melt in a microwave oven set on high for 50 seconds.<br>Pour the margarine into a medium-size mixing bowl and add the sugars, banana and vanilla extract.<br>Using a rubber spatula or a wooden spoon, stir until smooth.<br>Add the margarine mixture to the flour ingredients and stir until it forms a dough.<br>Stir in the chocolate chips.<br>Spoon the dough by level tablespoons onto the prepared baking sheet, spacing them about 1 inch apart.<br>Bake the cookies on the middle rack of the oven until lightly puffed and golden, 8 to 10 minutes.<br>They should be a little soft, but not too squishy in the center.<br>Remove from the oven and transfer to wire racks.<br>They will firm up further as they cool.<br>Serve the cookies warm or cool.","url":"https://recipe.bluelayer.org/recipe/16859/oatmeal-chocolate-chip-cookies"},{"id":"16857","title":"Butternut Balls II","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>nuts, walnuts, english<br>sugars, granulated<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy.<br>Stir in the flour, salt and nuts; mix well.<br>Form the stiff dough into egg shapes about 1-1/2 inches long.<br>Bake at 350 degrees F (175 degrees C) for about 15 minutes.<br>Cool on rack.<br>Spread half of cookie with confectioners' sugar glaze or melted chocolate.<br>If desired, sprinkle with coconut, chopped nuts, colored sugar or decors.<br>Let sit until glaze is dry.<br>To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water.<br>Stir until smooth.<br>To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted.<br>Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.","url":"https://recipe.bluelayer.org/recipe/16857/butternut-balls-ii"},{"id":"16855","title":"Total Chocolate Eclipse Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>seeds, flaxseed<br>water, bottled, generic<br>tofu, raw, regular, prepared with calcium sulfate<br>syrup, maple, canadian<br>oil, corn, peanut, and olive<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>syrup, maple, canadian<br>vanilla extract","directions":"Preheat oven to 350F.<br>Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.<br>In large bowl, mix flour, cocoa, baking powder and baking soda.<br>In food processor or blender, grind flaxseeds to fine powder.<br>Add 1/2 cup water and process until thick and frothy, about 30 seconds.<br>Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth.<br>Transfer mixture to large bowl.<br>Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.<br>Bake until cakes spring back when lightly pressed, 20 to 25 minutes.<br>Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.<br>Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.<br>Remove from water and set aside.<br>In food processor or blender, finely grind cashews.<br>Add 1/3 cup water and blend until smooth.<br>Add tofu, maple syrup and vanilla, and process until smooth.<br>Add melted chocolate and process until smooth.<br>Transfer to medium bowl and refrigerate until chilled.<br>To frost cake, spread about 2/3 cup frosting over top of one layer.<br>Cover with second layer and spread top and sides with remaining frosting.<br>Cut into wedges and serve.","url":"https://recipe.bluelayer.org/recipe/16855/total-chocolate-eclipse-cake"},{"id":"16851","title":"Cereal Cookie Chocolate Roll - No Bake Cookies","ingredients":"syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt","directions":"Melt together corn syrup and white sugar over low heat.<br>When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.<br>Grease cookie sheet and put wax paper (also greased) on cookie sheet.<br>Spread cereal mixture on wax paper.<br>To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar.<br>Stir in cocoa and mix well.<br>Spread filling on cereal mixture and roll up as for jelly roll.<br>Slice when cool.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/16851/cereal-cookie-chocolate-roll-no-bake-cookies"},{"id":"16849","title":"Orange Chocolate Fudge","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw<br>vanilla extract<br>nuts, walnuts, english","directions":"Line an 8x8 pan with foil - extend over sides.<br>Butter foil.<br>Mix sugar and cocoa; set aside.<br>In saucepan, heat butter and milk until butter melts.<br>Remove from heat.<br>Stir in extracts, sugar mixture, and nuts.<br>Pour into pan.<br>Chill 1 hour.<br>Use foil to lift out of pan - cut into squares.","url":"https://recipe.bluelayer.org/recipe/16849/orange-chocolate-fudge"},{"id":"16845","title":"Haystacks - 2010","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>nuts, walnuts, english","directions":"melt chocolate chips in a large bowl over simmering water.<br>when chips are melted, stir in cereal, dried fruit and nuts.<br>drop by the tablespoon onto wax paper.<br>leave until set.","url":"https://recipe.bluelayer.org/recipe/16845/haystacks-2010"},{"id":"16839","title":"Grab 'n' Go Crispy Granola Bars","ingredients":"oats<br>nuts, almonds<br>wheat germ, crude<br>seeds, flaxseed<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Preheat oven to 300*F.<br>Line a 9\" square or 13x9\" bakiing pan completely with foil or parchment paper and butter the foil(or spray with cooking spray).<br>In a medium bowl, combine oats, almonds, wheat germ, ground flax seeds, cereal, fry milk, cinnamon, and salt.<br>Mix in the oil, honey, vanilla, and the optional chocolate chips and fruit, if using.<br>Mix well, then pour into the prepared baking pan.<br>Press down with the palm of your hand, evenly distributing the mixture into the corners of the dish and bake for 15-18 minutes.<br>Check occasionally to prevent burning.<br>Remove from the oven and using the foil to help you, lift the giant bar out of the pan.<br>Place on a flat surface and while still warm, cut into small bars.<br>Store in an airtight container fo up to a week, or freeZe in plastic bags.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/16839/grab-n-go-crispy-granola-bars"},{"id":"16836","title":"Chinese Noodle Nut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>noodles, egg, dry, unenriched<br>salt, table","directions":"Line a baking sheet with wax paper, parchment paper, or aluminum foil.<br>Set aside.<br>Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven.<br>Stir the mixture until it is smooth.<br>In a large mixing bowl, toss the noodles and peanuts together.<br>Pour the melted chocolate mixture over them.<br>Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.<br>Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture.<br>Set the clusters on the prepared sheet.<br>Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.<br>The clusters can be stored in an airtight container at room temperature for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/16836/chinese-noodle-nut-clusters"},{"id":"16835","title":"Cereal Killer Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a saucepan mix together the margarine, white sugar, peanut butter and corn syrup.<br>Heat to boiling and boil for 1 minute.<br>Remove from the heat and add the Rice Krispies.<br>Mix and pat into an 8\" square buttered dish.<br>Top with chocolate chips while still warm and smear the chips as they melt, to cover the squares.<br>(Sometimes I will use a hairdryer to speed along the melting process).<br>Score these squares with a knife while they are still warm, but do not cut until they are set.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/16835/cereal-killer-bars"},{"id":"16826","title":"Devils Food Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>vinegar, cider<br>egg substitute, powder<br>vanilla extract<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"To make Doughnuts:<br>Preheat oven to 350F.<br>Coat doughnut pan with cooking spray.<br>Whisk together flour, sugar, cocoa powder, baking powder, and salt in large bowl.<br>Combine soymilk, chocolate chips, margarine, and vinegar in saucepan, and warm until chocolate and margarine are melted.<br>Cool.<br>Whisk egg replacer with 2 Tbs.<br>water in small bowl; whisk this mixture and vanilla extract into soymilk mixture.<br>Stir soymilk mixture into flour mixture.<br>Fill each doughnut mold half full with batter.<br>Bake 12 minutes, or until toothpick comes out clean and Doughnuts spring back when pressed.<br>Transfer Doughnuts to wire rack to cool, and repeat with remaining batter.<br>To make Glaze:<br>Combine confectioners sugar and soymilk in saucepan, and bring to a simmer, whisking constantly.<br>Remove from heat, and cool 5 to 10 minutes, or until thickened.<br>Stir in vanilla.<br>Dip each doughnut into Glaze.<br>Let Glaze set before serving.","url":"https://recipe.bluelayer.org/recipe/16826/devils-food-doughnuts"},{"id":"16820","title":"Chocolate Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Pour both into small saucepan over very low heat, so chocolate will not burn.<br>Stir till melted.<br>Take off of heat and serve immediatly.<br>I sometimes add splashes of our favorite liquors and flavorings and a dash of cinnamon.<br>Serve with fresh fruit, like strawberries, and/or cut up pieces of pound cake or angelfood cake.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/16820/chocolate-dip"},{"id":"16814","title":"Chocolate Shell Sauce for Ice Cream","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>ice creams, vanilla","directions":"Heat the coconut oil and chocolate over a double boiler of simmering water, stirring until melted.<br>Turn off the heat and let cool for 5 minutes.<br>Divide the ice cream among 3 bowls.<br>Pour over the sauce; it will harden immediately.","url":"https://recipe.bluelayer.org/recipe/16814/chocolate-shell-sauce-for-ice-cream"},{"id":"16803","title":"Gorp","ingredients":"oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"mix.","url":"https://recipe.bluelayer.org/recipe/16803/gorp"},{"id":"16800","title":"Sweet Potato Bonbon Candy","ingredients":"apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>sweet potato, raw, unprepared<br>milk, canned, condensed, sweetened<br>sugars, powdered","directions":"PREPARATION:.<br>Mix all ingredients in large bowl.<br>Chill 2 hours or until firm enough to handle.<br>Shape chilled mixture into 1-inch balls.<br>To make these more festive, dip in white chocolate or press a pecan into each candy before serving.<br>Store in a tightly covered container in the refrigerator.<br>*To toast nuts, spread out in a single layer on a baking sheet.<br>Toast in a 350 oven, stirring occasionally, for 10 to 15 minutes.<br>Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.","url":"https://recipe.bluelayer.org/recipe/16800/sweet-potato-bonbon-candy"},{"id":"16777","title":"Almond Butter Cups","ingredients":"nuts, almonds<br>salt, table<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Mix vanilla extract and salt into your almond butter.<br>Using a teaspoon make six flat roundish patties of almond butter.<br>Set aside.<br>Fill 1 and 1/2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold.<br>Place one of the almond butter patties on top of each chocolate puddle.<br>Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered.<br>Place in the fridge until hardened (I left mine over night).<br>Pop out of the muffin tin and enjoy.","url":"https://recipe.bluelayer.org/recipe/16777/almond-butter-cups"},{"id":"16768","title":"Buttery Chocolate Chip Meltaways","ingredients":"butter, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>mini semi-sweet chocolate baking chips,","directions":"Melt the butter in a saucepan; stir in the vanilla, and cool completely.<br>In a large bowl, combine the flour and powdered sugar; stir in the butter mixture and chocolate chips.<br>(The mixture will be crumbly.)<br>Shape dough into 1\" balls; place 2\" apart on ungreased cookie sheets.<br>Flatten the cookies slightly.<br>Bake in a preheated 375F oven for 12 minutes or until the edges begin to brown.<br>Cool cookies completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/16768/buttery-chocolate-chip-meltaways"},{"id":"16757","title":"Healthy Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees F. Spray your brownie pan with cooking spray.<br>Place tofu, applesauce, sugar and vanilla in a blender and blend until smooth.<br>In a medium bowl combine flour, cocoa powder, salt and baking soda.<br>Add tofu mixture and stir until well combined and smooth.<br>Fold in the chocolate chips.<br>Pour batter into your brownie pan (batter will be very thick).<br>Bake for 30-35 minutes.<br>Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/16757/healthy-tofu-brownies"},{"id":"16756","title":"Microwave Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>milk, canned, condensed, sweetened","directions":"Grease a 9 inch pan with butter or cooking spray.<br>In a bowl combine all ingredients and microwave on high for 3 minutes.<br>Stir all ingredients with a spatula.<br>Microwave on high 2 1/2 minutes more.<br>Pour into prepared pan and refrigerate to set for at least an hour.<br>Cut into small peices and enjoy.","url":"https://recipe.bluelayer.org/recipe/16756/microwave-fudge"},{"id":"16755","title":"Chocolate Peanut Butter Banana Oatmeal Bites (Gluten-free and Vegan)","ingredients":"oats<br>peanut butter, smooth style, without salt<br>bananas, raw<br>leavening agents, baking soda<br>vanilla extract<br>salt, table","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.<br>In a medium bowl, stir together all ingredients until well combined.<br>Use a mini cookie dough scoop or tablespoon to scoop batter onto prepared sheets about 1 inch apart.<br>Bake 7-10 minutes or until they are firm.","url":"https://recipe.bluelayer.org/recipe/16755/chocolate-peanut-butter-banana-oatmeal-bites-gluten-free-and-vegan"},{"id":"16751","title":"M & M's Hot Chocolate","ingredients":"baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place M &amp; M's in blender.<br>Add hot milk.<br>Blend until smooth.<br>Pour into 2 mugs.<br>Top with whipped cream and orange rind slices.","url":"https://recipe.bluelayer.org/recipe/16751/m-ms-hot-chocolate"},{"id":"16750","title":"Raw Chocolate Chip Coconut Butter Cookies","ingredients":"dates, deglet noor<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>salt, table<br>mini semi-sweet chocolate baking chips,","directions":"Place the dates in a large food processor and puree until a ball forms.<br>Add the coconut butter, coconut, vanilla, and salt and puree again until a crumbly, sticky mixture begins to form.<br>Fold in the chocolate chips.<br>Scoop dough using a small cookie scoop, or your hands, to roll the dough into bite-sized balls.<br>Store the cookies in and airtight container in the refrigerator to set.<br>Devour.","url":"https://recipe.bluelayer.org/recipe/16750/raw-chocolate-chip-coconut-butter-cookies"},{"id":"16741","title":"Super Simple Perfect Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes.<br>Add chocolate chips to heated cream; whisk until smooth.<br>Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.<br>Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.<br>Cut a corner from the plastic bag and pipe ganache.","url":"https://recipe.bluelayer.org/recipe/16741/super-simple-perfect-chocolate-ganache"},{"id":"16713","title":"Coconut Chocolate Chip Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>seeds, chia seeds, dried<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave<br>vinegar, cider<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees.<br>Sift together the dry ingredients (GF flour through salt) and set aside.<br>Make the chia seed mixture and set aside.<br>*<br>Mix all remaining liquid ingredients together (water through vanilla extract).<br>Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.<br>Allow batter to rest for 15 minutes.<br>Place the cupcake liners into a muffin tin.<br>Scoop the batter into each of the liners.<br>Bake for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/16713/coconut-chocolate-chip-cupcakes"},{"id":"16700","title":"Chocolate-Drizzled Potato Chips","ingredients":"potatoes, raw, skin<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Spread the potato chips onto a serving platter in a single layer.<br>Transfer the melted chocolate to a quart-size resealable plastic bag.<br>Snip the corner of the bag and using both hands, squeeze the bag and drizzle the chocolate over the chips.<br>Let stand at room temperature until the chocolate sets, about 15 minutes (or refrigerate briefly to set).<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/16700/chocolate-drizzled-potato-chips"},{"id":"16696","title":"Haystacks III","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>honey<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer.<br>Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.<br>In a small sauce pan, mix the sugar, honey, cream, butter and salt.<br>Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).<br>Remove from heat and stir in the toasted coconut.<br>On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart.<br>Let stand until cold.<br>Melt chocolate chips and drizzle over cookies.<br>Let stand until chocolate hardens.<br>Store in a single layer in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16696/haystacks-iii"},{"id":"16689","title":"Martha Stewart's Chocolate Glaze","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>syrups, corn, light","directions":"Heat cream in a small saucepan over medium heat.<br>Place chocolate and corn syrup in a small bowl.<br>Pour hot cream over chocolate mixture, and stir until smooth.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/16689/martha-stewarts-chocolate-glaze"},{"id":"16677","title":"Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, cinnamon, ground<br>salt, table<br>ice creams, vanilla<br>oil, corn, peanut, and olive","directions":"Preheat oven to 350 degrees.<br>Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).<br>In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.<br>Add chocolate, cinnamon and salt.<br>Let stand 1-2 minutes.<br>Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).<br>Remove ice cream from freezer 15 minutes before serving.<br>Scoop into bowls; top with warm sauce, peanuts and coconut.","url":"https://recipe.bluelayer.org/recipe/16677/mexican-ice-cream-sundaes-with-cinnamon-chocolate-sauce"},{"id":"16675","title":"No Bake Oatmeal Chocolate Cookies","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>oats","directions":"In a large pot, melt butter and add milk.<br>Mix cocoa powder and sugar together to before adding to the pot.<br>This prevents the cocoa from clumping.<br>Bring to a boil, once it has been brought to a boil decrease the temperature to allow simmer for about 5 minutes.<br>Stir occasionally.<br>Now add the oatmeal.<br>Once it is mixed together, grab two spoons.<br>Scoop with one and push the cookie off with the other.<br>Spread the batter on lined cookie sheets so they are easy to pull off once they have set.<br>If you dont have parchment paper or waxed paper, it is fine to leave them on a nude cookie sheet.<br>Now is the hard part: walk away while they begin to set.<br>This should take about 45 minutes to an hour.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/16675/no-bake-oatmeal-chocolate-cookies"},{"id":"16671","title":"Caramilk Slice","ingredients":"candies, caramels<br>martha white foods, martha white's buttermilk biscuit mix, dry<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Crush the biscuits roughly.<br>Add the coconut.<br>Set aside approximately 1/4 c of the caramel (for the icing).<br>Mix the remaining caramel and butter through the biscuit/coconut mix.<br>This should be a bit sticky and form into a ball easily.<br>If not, mix a little Condensed Milk or extra melted butter through.<br>Press into a slice tin and place into the fridge.<br>Put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (I like to do it in 1 min blasts and stir so the chocolate doesn't scorch).<br>Keep heating until, when stirred briskly, the icing is smooth and glossy.<br>Spread over the base immediately and replace in the fridge.<br>Leave to set for 1-2 hours.<br>Cut into squares and enjoy!","url":"https://recipe.bluelayer.org/recipe/16671/caramilk-slice"},{"id":"16669","title":"Basic Yogurt Biscuits","ingredients":"wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>yogurt, greek, plain, nonfat","directions":"Preheat the oven to 220C.<br>Mix the floury ingredients together well in a bowl.<br>Cut up the butter that's still cold right out of the refrigerator into small dices.<br>Put the butter in a bowl, and mix with the flour while mashing the dice with the back of a fork, until the four-butter mixture is crumbly.<br>Add the yogurt little by little and fold it in.<br>Bring the dough together.<br>It's fine if it's sticky.<br>Put the dough on a generously dusted work surface.<br>Dust a rolling pin with flour also, and roll the dough out 1 cm thick.<br>Fold it in half to make it 2cm thick.<br>Cut out round shapes from the dough using a cookie cutter or a glass.<br>I used a 5cm diameter tea cup.<br>Dip the rim of the cup or cutter in flour to prevent the dough from sticking to it.<br>Line a baking sheet with kitchen parchment paper, put the biscuits on and bake for about 7 minutes.<br>When the tops become browned they're done.<br>You can eat them as is, or with maple syrup or jam on the side!<br>Serve the biscuits American Country style with lots of sausage gravy,!<br>Please give it a try - it's worth it!<br>You can vary these by kneading cheese or chocolate into the dough.<br>This is a very variable basic biscuit dough.","url":"https://recipe.bluelayer.org/recipe/16669/basic-yogurt-biscuits"},{"id":"16664","title":"Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>salt, table<br>butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.<br>Whisk together flour, cornstarch, and salt in large bowl, and set aside.<br>Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy.<br>Add flour mixture and mix until combined.<br>Stir in 1/2 cup chocolate chips.<br>Transfer dough to 15- x 11-inch ungreased jelly-roll pan.<br>Press dough smooth with fingers, and prick all over with fork.<br>Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm.<br>Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan.<br>(First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.)<br>Allow shortbread to cool completely in pan on wire rack.<br>Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute.<br>Spread melted chocolate onto shortbread, spreading almost to edges.<br>Refrigerate 15 to 20 minutes to allow chocolate topping to set.<br>Break apart, and serve.","url":"https://recipe.bluelayer.org/recipe/16664/chocolate-chip-shortbread"},{"id":"16656","title":"Low Carb Chocolate Pecan Crust","ingredients":"nuts, pecans<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt","directions":"Pre-heat oven to 350 degrees F.<br>Spray a 9-in pie plate (not glass!)<br>with cooking spray.<br>In food processor, process nuts until almost becomes a nut butter.<br>It should be finely ground, like meal, but just starting to \"cream\" on the sides/bottom of the food processor.<br>Add Splenda and cocoa, pulse until mixed in thoroughly.<br>Melt butter.<br>Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.<br>Press nut mixture onto sides and bottom.<br>Bake at 350 degrees F for 11 minutes (do not overcook as this will make the crust taste burnt!<br>).<br>Cool on wire rack for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/16656/low-carb-chocolate-pecan-crust"},{"id":"16655","title":"Fudge Sauce `21' Club","ingredients":"cream, fluid, heavy whipping<br>candies, semisweet chocolate","directions":"In a small heavy saucepan heat cream over moderately low heat until hot and stir in chocolate until melted.<br>Sauce may be made 2 days ahead and chilled, covered.<br>Reheat sauce inn top of a double boiler over barely simmering water.","url":"https://recipe.bluelayer.org/recipe/16655/fudge-sauce-21-club"},{"id":"16642","title":"Chocolate Pecan Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>sweetener, syrup, agave<br>vanilla extract<br>oil, olive, salad or cooking<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, pecans","directions":"Preheat oven to 350 degrees F.<br>In food processor, blend tofu, sweetener, vanilla, oil, and cocoa powder.<br>Mix pecans with tofu mix.<br>If batter is too dry, add a splash of water.<br>Spoon into sprayed 8x8 cake pan and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/16642/chocolate-pecan-brownies"},{"id":"16637","title":"No Bake Chocolate Cake","ingredients":"butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cookies, graham crackers, plain or honey, lowfat<br>nuts, macadamia nuts, raw","directions":"If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet.<br>Bake for about 15 minutes or until fragrant and the skins begin to flake.<br>Remove from oven and place a dish towel over the nuts.<br>Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins.<br>Let cool and then chop coarsely.<br>If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant.<br>Let cool then chop coarsely.<br>Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.<br>Meanwhile break the digestive cookies into small pieces (about 1/2 inch).<br>Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.<br>Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set.<br>Cut or break into slices.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16637/no-bake-chocolate-cake"},{"id":"16630","title":"Slow Cooker Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>salt, table<br>vanilla extract","directions":"Add chocolate chips, coconut milk, honey and sea salt and combine.<br>Place lid on slow cooker turn on low.<br>After 2 hours turn slow cooker off and vanilla and stir.<br>Let cool in slow cooker for about an hour.<br>Stir and pour into greased baking dish and refrigerate for 4 hours and then cut and serve.","url":"https://recipe.bluelayer.org/recipe/16630/slow-cooker-fudge"},{"id":"16627","title":"Reindeer Munch","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Microwave peanut butter and chocolate in large microwaveable bowl on MEDIUM 2 min.<br>; stir until chocolate is completely melted and mixture is well blended.<br>Add cereal; toss to evenly coat.<br>Spread into single layer on parchment- or waxed paper-covered baking sheets; separate cereal pieces.<br>Cool completely.<br>Transfer cereal mixture to clean brown paper bag or large resealable plastic bag.<br>Add sugar; close bag.<br>Shake gently to evenly coat cereal mixture with sugar.","url":"https://recipe.bluelayer.org/recipe/16627/reindeer-munch"},{"id":"16625","title":"Crispy Peanut Butter Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix powdered sugar, butter and peanut butter.<br>Slowly add in rice crispie cereal.<br>Roll into balls.<br>Dip into melted chocolate.","url":"https://recipe.bluelayer.org/recipe/16625/crispy-peanut-butter-balls"},{"id":"16609","title":"Ww Oatmeal/Chocolate Chip Muffins","ingredients":"oats<br>yogurt, greek, plain, nonfat<br>oil, olive, salad or cooking<br>sugars, granulated<br>sugars, brown<br>egg substitute, powder<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>mini semi-sweet chocolate baking chips,","directions":"Mix oats and yogurt together.<br>Stir in remaining items.<br>Bake at 375 for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/16609/ww-oatmeal-chocolate-chip-muffins"},{"id":"16603","title":"Hazelnut Wafer Sandwiches","ingredients":"nuts, hazelnuts or filberts<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put oven rack in middle position and preheat oven to 350F.<br>Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes.<br>Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.<br>Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.<br>Add butter and pulse until dough just forms a ball.<br>Divide dough in half, then roll dough into 2 (11-inch-long) logs (each about 1-inch wide).<br>Chill, wrapped in plastic wrap, 1 hour.<br>Cut logs crosswide into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.<br>Bake, 1 sheet at a time, until bottom edges just being to turn pale golden, 12 to 15 minutes.<br>Cool cookies on a rack for about 5 minutes.<br>Once cookies are cooled, add 1 teaspoon of refrigerated chocolate sauce to half of the batch of the cookies.<br>Place the other half of the batch of cookies on top of the chocolate filled ones to form sandwiches.<br>Place in refrigerator and take out just before serving.","url":"https://recipe.bluelayer.org/recipe/16603/hazelnut-wafer-sandwiches"},{"id":"16601","title":"Toffee Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place a small bowl in a double boiler and add toffee pieces, milk chocolate, and milk.<br>Pour over sweetened condensed milk and stir until combined.<br>Refrigerate for about 1-2 hours, until hard.","url":"https://recipe.bluelayer.org/recipe/16601/toffee-fudge"},{"id":"16597","title":"Kathy's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Position rack in the center of the oven, preheat to 400.<br>Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.<br>In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.<br>Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs.<br>Do no allow the butter to melt or to form a paste with the flour.<br>Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour.<br>Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.<br>Turn mixer on medium-low speed and add cold heavy cream.<br>Mix just until flour mixture is mostly moist.<br>With your hands, turn the dough in the bowl to mix in the rest of the flour.<br>On a floured surface roll out dough until about 3/4 thick.<br>Cut into squares and place on baking sheet.<br>Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar.<br>Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.","url":"https://recipe.bluelayer.org/recipe/16597/kathys-cranberry-scones"},{"id":"16596","title":"Crunchy Chocolate Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease an 8 inch square baking pan.<br>In the top of a double boiler, melt the chocolate chips with the peanut butter, stirring until smooth.<br>Remove from the heat and gradually blend in the cereal.<br>Spread the mixture evenly in the prepared baking pan.<br>Refrigerate until thoroughly chilled, then cut into large or small bars.","url":"https://recipe.bluelayer.org/recipe/16596/crunchy-chocolate-bars"},{"id":"16595","title":"Tartufo","ingredients":"ice creams, vanilla<br>sherbet, orange<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Allow ice cream to slightly soften.<br>Using an ice cream scoop, make scoops that are half sorbet and half ice cream.<br>Put in a very cold freezer and allow to harden.<br>Melt white chocolate chips and vegetable oil in the microwave, stirring every 30 seconds until smooth.<br>Cool to room temperature.<br>Place ice cream scoops on a wire rack and spoon melted and cooled chocolate over the scoops one at a time.<br>Refreeze.<br>Garnish with melted dark chocolate drizzle, if desired.<br>Use any combination of ice creams, sorbets and chocolates you desire.<br>Coffee ice cream and white chocolate, semi-sweet chocolate with orange sorbet and vanilla ice creamthe possibilities are endless.","url":"https://recipe.bluelayer.org/recipe/16595/tartufo"},{"id":"16577","title":"English Toffee Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown","directions":"Heat oven to 350F<br>Combine flour and brown sugar in large bowl.<br>With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain).<br>Press mixture onto bottom of ungreased 13x9x2-inch baking pan.<br>Sprinkle pecans over crust.<br>Prepare TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.<br>Continue boiling, stirring constantly, 30 seconds.<br>Use immediately.<br>Drizzle evenly over pecans and crust.<br>Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven.<br>Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface.<br>Cool completely in pan on wire rack.<br>Cut into bars.<br>About 36 bars.","url":"https://recipe.bluelayer.org/recipe/16577/english-toffee-bars"},{"id":"16569","title":"Chocolate Glaze","ingredients":"cream, whipped, cream topping, pressurized<br>syrups, corn, light<br>candies, semisweet chocolate","directions":"Bring cream and corn syrup to boil in heavy medium saucepan.<br>Reduce heat to low.<br>Add chocolate; whisk until smooth.<br>Remove from heat.<br>Let cool until glaze thickens slightly but can still be poured, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/16569/chocolate-glaze"},{"id":"16568","title":"Homemade Magic Shell (Ice Cream topping)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Melt chocolate chips and butter together.<br>Cool.<br>When ready to serve pour over ice cream.","url":"https://recipe.bluelayer.org/recipe/16568/homemade-magic-shell-ice-cream-topping"},{"id":"16564","title":"Turtles","ingredients":"nuts, pecans<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>salt, table<br>candies, semisweet chocolate","directions":"Heat the oven to 325F Place the pecans on a rimmed baking sheet and roast until browned and fragrant, about 12 minutes.<br>Remove from the oven and set aside to cool; once completely cooled, place the nuts in a gallon-size resealable plastic bag and slightly crush with a rolling pin to make smaller pieces.<br>Set aside.<br>Spray an 8-inch-square baking dish with nonstick cooking spray.<br>Fit with a piece of parchment paper long enough to fit into the bottom of the dish and hang over two opposite sides (creating parchment handles), and set the dish aside.<br>Place the cream, corn syrup, both sugars, and the butter in a medium saucepan over low heat.<br>Stir often until the butter and sugar melt, using a heatproof spatula to scrape down the sides of the pan occasionally.<br>Increase the heat to medium and continue to simmer the mixture until its temperature reads 244F on a digital thermometer, 12 to 15 minutes (be carefulonce the sugar hits 240F, the temperature climbs rapidly, so stay on your toes!).<br>If the mixture begins to bubble up to the rim of the pan, remove it from the stovetop for a second to calm the bubbles, give it a stir, and place it back on the burner.<br>Once the caramel reaches 246F, remove it from the heat and stir in the vanilla, salt, and pecans.<br>Pour the mixture into the prepared baking dish and set aside in a cool spot (or refrigerator) for at least 4 hours or overnight.<br>Pour water into a small pot to a depth of 1 inch and simmer.<br>Place the chocolate in a heatproof medium bowl and set it over the simmering water (the bottom of the bowl shouldnt touch the water).<br>Reduce the heat to low and melt the chocolate, stirring often, until its completely smooth.<br>Pour the chocolate into a small bowl or ramekin and set aside until completely cool but still soft enough to dunk the turtles.<br>Run a paring knife around the edges of the baking dish and pop out the caramel block (see the tip on p. 161).<br>Move to a cutting board and slice the caramel into squares between 11/4 and 11/2 inches in size.<br>Place a long sheet of parchment or waxed paper on your work surface.<br>Dip each caramel square halfway into the chocolate, and then place on the paper to set up.<br>After dipping, give the chocolate enough time to set up and harden, about 1 hour.<br>Store the turtles in an airtight container in the refrigerator for up to 1 week.<br>Tip: Heres a tasty way to test the chocolate to see if it is cool enough to make turtles: Dip a metal spoon into the melted chocolate and press it lightly on your bottom lip.<br>If the chocolate is cool, its ready to use; if it still feels a little warm, let it cool down more before using.","url":"https://recipe.bluelayer.org/recipe/16564/turtles"},{"id":"16550","title":"Fiber One Sweet Snack Mix #2","ingredients":"apricots, dried, sulfured, uncooked<br>seeds, sunflower seed kernels, dried<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>dates, deglet noor","directions":"Place all ingredients together in a plastic container.<br>Shake well to combine.<br>Divide mixture into 4 plastic bags.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/16550/fiber-one-sweet-snack-mix-2"},{"id":"16549","title":"Double-Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"Mix sugar, cocoa, cornstarch and salt in heavy saucepan.<br>Gradually add half of milk, whisking until mixture is smooth.<br>Whisk in remaining milk.<br>Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.<br>Continue to boil 1 minute longer, whisking constantly.<br>Remove pudding from heat.<br>Add chocolate and vanilla, whisk until chocolate melts and pudding is smooth.<br>Divide between 2 dessert dishes.<br>Cool puddings in freezer 20 minutes and serve.","url":"https://recipe.bluelayer.org/recipe/16549/double-chocolate-pudding"},{"id":"16546","title":"Alexander Cocktail No. 1 Recipe","ingredients":"alcoholic beverage, distilled, gin, 90 proof<br>chocolate, dark, 70-85% cacao solids<br>cream, whipped, cream topping, pressurized","directions":"Shake with ice and strain into cocktail glass.<br>Sprinkle nutmeg on top.","url":"https://recipe.bluelayer.org/recipe/16546/alexander-cocktail-no-1-recipe"},{"id":"16541","title":"Double Fudge Brownie Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;In a 1 quart or 1 liter jar, layer the ingredients in the order listed.<br>Attach a tag with the following instructions:<br>Preheat the oven to 325 degrees F (165 degrees C).<br>Grease and flour a 9x13 inch pan.<br>In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened.<br>Add 4 eggs, 1 at a time, beating well after each addition.<br>Add Brownie Mix and beat until smooth.<br>Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.","url":"https://recipe.bluelayer.org/recipe/16541/double-fudge-brownie-mix"},{"id":"16525","title":"Low Fat Chocolate Pudding for Two - Cook's Illustrated","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>cornstarch<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt chocolate in double boiler or microwave (microwave for 30 seconds, stir, then microwave for 15-second pulses, stirring after each, until melted).<br>Combine cocoa, cornstarch, sugar and salt in medium saucepan, whisking to combine.<br>Add milk all at once and whisk to incorporate.<br>Add chocolate and whisk together.<br>Place over medium heat and whisk constantly until smooth.<br>Once it boils, reduce to low and cook, stirring constantly with a wooden spoon or heat-proof rubber spatula, being sure to scrape edges and corners of pan, for 2 minutes, until thick and glossy.<br>Off heat, stir in vanilla.<br>Pour through a fine-mesh strainer into a heat-proof bowl.<br>Place a piece of plastic wrap directly on surface of pudding to prevent skin formation and refrigerate until cold, 4 hours or more.<br>Stir gently before dividing and serving.","url":"https://recipe.bluelayer.org/recipe/16525/low-fat-chocolate-pudding-for-two-cooks-illustrated"},{"id":"16522","title":"Pumpkin Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Lightly grease an 8-inch baking pan and set aside.<br>In a large bowl, whisk together oats, spices, and salt.<br>In a separate bowl, mix brown sugar, pumpkin, applesauce, honey, and vanilla until smooth.<br>Add oat mixture and beat until oats are completely coated.<br>Stir in chocolate chips.<br>Press oat mixture into the prepared pan, using a spatula to spread evenly.<br>Bake for 30 minutes, until golden.<br>Cool on a wire rack fro 5 minutes before cutting into bars and cooling completely.","url":"https://recipe.bluelayer.org/recipe/16522/pumpkin-granola-bars"},{"id":"16521","title":"Homemade Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>salt, table","directions":"Combine cocoa powder and sugar in a pot, add water and stir.<br>Heat over medium heat, stirring until sugar is dissolved and cocoa is incorporated.<br>Bring to a boil.<br>Boil for 1 minute, stirring occasionally.<br>Do NOT over boil.<br>After 1 minute remove from heat and stir.<br>Cool completely and add vanilla and, if desired, salt.<br>Store in the refrigerator for up to 1 month, if it lasts that long, in a bottle or squeeze bottle.<br>Great on ice cream, in milk or anything else you need chocolate syrup for!","url":"https://recipe.bluelayer.org/recipe/16521/homemade-chocolate-syrup"},{"id":"16499","title":"Ginger Truffles","ingredients":"spices, ginger, ground<br>spices, ginger, ground<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,","directions":"Pulverize the biscuits in your food processor until fine crumbs.<br>Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.<br>Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.<br>Spread on a tray and refrigerate until you can easily roll it into small balls.<br>Put the balls on baking paper, and return to fridge overnight.<br>Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.<br>NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together.<br>I also had to take the mix out and re-mix in 2 lots.","url":"https://recipe.bluelayer.org/recipe/16499/ginger-truffles"},{"id":"16492","title":"Chewy Apricot & Chocolate Cereal Bars","ingredients":"oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>apricots, dried, sulfured, uncooked<br>nuts, pecans<br>butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the oats, rice krispies, chopped apricots and nuts (if using) in a mixing bowl.<br>Put the butter and corn syrup in a small saucepan and heat gently.<br>Add the chocolate and stir until melted.<br>Stir the mixture into the dry ingredients until they are well coated.<br>Press the mixture firmly into a shallow 11 x 7 lined pan.<br>Place in refrigerator to cool.<br>Cut into bars and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/16492/chewy-apricot-chocolate-cereal-bars"},{"id":"16482","title":"Oatmeal-Chocolate Peanut Butter Muffins","ingredients":"oats<br>peanut butter, smooth style, without salt","directions":"Heat oven to 400 degrees F.<br>Prepare muffin batter as directed on package for 12 muffins.<br>Spoon into 12 paper-lined muffin cups.<br>Spoon 1 Tbsp.<br>peanut butter over batter in centre of each cup; press gently into batter with back of spoon.<br>Bake 18 to 20 min.<br>or until lightly browned.<br>Cool 10 min.<br>before removing from pan.","url":"https://recipe.bluelayer.org/recipe/16482/oatmeal-chocolate-peanut-butter-muffins"},{"id":"16449","title":"Decadent Cocoa-Oatmeal Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>sugars, brown<br>oats<br>nuts, macadamia nuts, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"To toast macadamias, spread in single layer in heavy bottomed skillet.<br>Cook over medium heat 1 to 2 min.,stirring frequently, until nuts are lightly browned.<br>Remove from skillet immediately.<br>Cool before using.<br>Combine flour, cocoa and baking powder in small bowl.<br>Pour into 1 quart wide-mouth jar with tight-fitting lid and pack down firmly.<br>Place granulated sugar and brown sugar in separate resealable plastic food storage bags, forcing air from the bags before sealing.<br>Layer bags in jar.<br>Pack down firmly before adding each bag.<br>Layer remaining ingredients attractively.<br>Pack down firmly before adding each layer.<br>Seal jar.<br>Cover top of jar with fabric.<br>Attach gift tag/recipe with raffia or ribbon.<br>Gift Tag with instructions.<br>DECADENT COCO-OATMEAL COOKIES.<br>MAKES ABOUT 36 COOKIES.<br>1 jar Decadent Coco-Oatmeal Cookie Mix.<br>1/2 cup (1 stick) unsalted butter, at room temperature.<br>1 large egg.<br>1/2 tsp vanilla.<br>Preheat oven to 350F Line baking sheet with parchment paper; set aside.<br>Remove bags from jar; set aside.Transfer chips, nuts and oats from jar to small bowl and stir to combine; set aside.<br>Remove bags from jar; set aside.<br>Cream butter in medium bowl with electric mixer until light and fluffy.<br>Add granulated sugar and brown sugar from bags and mix in well.<br>Add egg and vanilla.<br>Beat only until incorporated.<br>Add flour/cocoa mixture from jar.<br>Beat at low speed only until incorporated (dough will be sticky and stiff).<br>Stir in oat mixture by hand.<br>Shape dough into 1-inch balls.<br>Place on baking sheet 2 inches apart.<br>Slightly flatten each ball with back of spoon.<br>Bake 7 to 9 minutes or until cookies are firm around edges.<br>Cool 5 minutes on baking sheet; transfer cookies to wire rack to cool completely.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/16449/decadent-cocoa-oatmeal-cookie-mix"},{"id":"16443","title":"Christmas Mix","ingredients":"oil, corn, peanut, and olive<br>nuts, cashew nuts, raw<br>nuts, almonds<br>raisins, seeded<br>cranberries, dried, sweetened<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive","directions":"Mix together.","url":"https://recipe.bluelayer.org/recipe/16443/christmas-mix"},{"id":"16432","title":"Peanut Butter Pumpkin Granola","ingredients":"oats<br>nuts, pecans<br>seeds, flaxseed<br>peanut butter, smooth style, without salt<br>pumpkin, raw<br>sugars, brown<br>oil, olive, salad or cooking<br>pumpkin, raw<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 degrees F. Lightly oil a large baking sheet with nonstick cooking spray and set aside.<br>In a large bowl combine rolled oats, walnuts or pecans and flax seed.<br>In a medium bowl, add peanut butter, pumpkin puree, brown sugar, oil, pumpkin pie spice, vanilla extract, cinnamon and salt.<br>Stir until blended.<br>Pour mixture over rolled oats and gently stir until well combined.<br>Spread mixture on prepared baking pan and bake on center rack in a preheated oven for 25 minutes.<br>Gently stir mixture and continue to bake for an additional 15-20 minutes.<br>Remove from oven and allow to cool for about 5 minutes.<br>Stir in cranberries and white chocolate chips.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16432/peanut-butter-pumpkin-granola"},{"id":"16421","title":"No Bake Granola Bars","ingredients":"figs, dried, uncooked<br>syrup, maple, canadian<br>nuts, almonds<br>vanilla extract<br>nuts, almonds<br>cereals ready-to-eat, granola, homemade<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>mini semi-sweet chocolate baking chips,","directions":"Line an 8 x 8 baking pan with parchment paper.<br>Spray with cooking spray; set aside.<br>In a food processor, add dried figs and process until it reaches a thick, sticky consistency.<br>Add fig mixture to a large bowl, add maple syrup, almond butter and vanilla extract (if almond butter is not drippy, microwave for a few seconds).<br>Mix until incorporated.<br>Add slivered almonds, granola and coconut and mix well.<br>Mix in chocolate chips and pour into prepared baking pan.<br>With a back of a spoon or your hands, sprayed with cooking spray, spread the granola and press down until packed in the pan.<br>Place granola bars in the refrigerator to harden a bit, but please note these bars are pretty soft.<br>Cut into bars and store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16421/no-bake-granola-bars"},{"id":"16413","title":"Old-Fashioned Chocolate Fudge Recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>butter, without salt<br>vanilla extract","directions":"Grease an 8 inch square pan, or line pan with heavy-duty foil and grease foil.<br>In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.<br>Add in the sugar, corn syrup and salt.<br>Stir continuously until mixture is boiling.<br>Reduce heat and continue to cook - without stirring - until mixture reaches 230* F on a candy thermometer.<br>(If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.<br>).<br>Remove from heat as soon as mixture has reached desired temperature.<br>Add in the vanilla essence and the butter, but do not stir.<br>Allow mixture to cool in saucepan until it reaches 110* F on your candy thermometer.<br>(If you don't have a candy thermometer, cool mixture until it is lukewarm.<br>).<br>Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).<br>Pour into pan.<br>Allow mixture to stand until cool and hard.<br>Turn fudge out of the pan and onto a cutting board and cut into squares.","url":"https://recipe.bluelayer.org/recipe/16413/old-fashioned-chocolate-fudge-recipe"},{"id":"16399","title":"Kentucky Chocolate Gravy","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>salt, table","directions":"In a medium saucepan, melt the butter over medium-high heat.<br>Add cocoa powder and stir together.<br>Add the sugar and 2 cups of milk to the pan---add the milk slowly, stirring constantly.<br>Mix the cornstarch and remaining 1/4 cup of milk until smooth.<br>Stir into pan.<br>Allow the contents to boil, but stir constantly until the mixture thickens into a gravy-like consistency; it shouldn't take more than 1 or 2 minutes.<br>Add more milk, if necessary.<br>Serve over hot biscuits and butter.","url":"https://recipe.bluelayer.org/recipe/16399/kentucky-chocolate-gravy"},{"id":"16395","title":"Chunky Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>raisins, seeded","directions":"get out 24 cupcake liners and a cupcake tin.<br>melt chocolate chips and add peanuts and raisins.<br>put in cupcakes and into the fridge to harden.","url":"https://recipe.bluelayer.org/recipe/16395/chunky-bars"},{"id":"16389","title":"Three Minute Fudge","ingredients":"milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place condensed milk and chocolate in a microwave proof bowl.<br>Microwave on full power for three minutes, stirring every minute.<br>Pour into greased tray, refrigerate and slice when cool.","url":"https://recipe.bluelayer.org/recipe/16389/three-minute-fudge"},{"id":"16345","title":"Coconut chocolate pie","ingredients":"nuts, walnuts, english<br>spices, cinnamon, ground<br>dates, deglet noor<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"To make the crust, in a food processor with an S blade, puree the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.<br>Transfer to a pie dish or two 10cm spring form tins.<br>Rinse the food processor.<br>Heat the coconut cream slightly in the microwave for 45 seconds.<br>Add the coconut cream, dates, chocolate, coconut oil, and vanilla to the food processor and puree for 1 minute or until the filling is dark and completely smooth.<br>Pour the filling over the crust and chill to set in the fridge for 2-3 hours.<br>When ready to serve top with whipped coconut cream and enjoy.","url":"https://recipe.bluelayer.org/recipe/16345/coconut-chocolate-pie"},{"id":"16304","title":"Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt","directions":"Combine the cocoa flour and sugar in a medium sauce pan,<br>Place over a medium heat and slowly stir in the milk 1/2 cup at a time (should be the consistency of gravy) .<br>Stirring constantly till all of the milk is added.<br>Remove from heat add Vanilla and Butter, stir well.<br>DO NOT use margarine or imitation Vanilla.<br>Pour into 1/2 cup serving dishes and chill in the fridge until set.<br>I like mine still Warm/almost hot.<br>You can add broken Oreo cookies, animal crackers Etc.","url":"https://recipe.bluelayer.org/recipe/16304/chocolate-pudding"},{"id":"16303","title":"Plastic Chocolate","ingredients":"candies, semisweet chocolate<br>syrups, corn, light","directions":"Melt chocolate in a large metal bowl over a pan of simmering water.<br>Stir occasionally until smooth.<br>Remove from heat, and stir in the corn syrup.<br>The mixture will become sticky, but keep stirring until very well blended.<br>Spoon onto a piece of plastic wrap, and wrap tightly.<br>Let stand at room temperature until firm before using.<br>Overnight is best.<br>Use unsweetened cocoa powder on work surfaces to prevent sticking.","url":"https://recipe.bluelayer.org/recipe/16303/plastic-chocolate"},{"id":"16300","title":"Chocolate Crusted Peanut Butter Pie","ingredients":"oil, corn, peanut, and olive<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>milk, buttermilk, fluid, cultured, lowfat<br>peanut butter, smooth style, without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375F (190C).<br>Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.<br>Pat the mixture firmly into a 9\" pie plate with your fingers, pushing it as far up the sides of the pan as possible.<br>Place the crust on the center oven rack and bake for 10 minutes.<br>Place it in the freezer to cool completely, 15 minutes.<br>For the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy, about 1 1/2 minutes.<br>Scrape the bowl with a rubber spatula.<br>With the mixer on low speed, gradually add the milk and mix until it is incorporated, 10 seconds.<br>Scrape the bowl and mix several seconds more.<br>Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture.<br>Scoop the filling into the pie shell and feeze the pie for at least 6 hours.<br>Two hours before serving, move the pie from the freezer to the refrigerator.<br>Shave chocolate over the top right before serving.","url":"https://recipe.bluelayer.org/recipe/16300/chocolate-crusted-peanut-butter-pie"},{"id":"16295","title":"Chocolate Sorbet","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, combine the sugar, heavy cream and 3/4 cup of water and bring to boil over moderately high heat.<br>Off the heat, whisk in the cocoa until smooth.<br>Add the chocolate and stir until completely melted.<br>Pour the mixture into a heatproof bowl and let cool to room temperature, then refrigerate until chilled.<br>Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/16295/chocolate-sorbet"},{"id":"16276","title":"Elegant and Easy White Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Microwave chips and 1/4 cup of the cream in a large microwaveable bowl on high for 2 minutes or until the chocolate is almost melted; stirring after 1 minute.<br>Stir until chocolate is completely melted.<br>Cool 20 minutes or until at room temp; stirring occasionally.<br>Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form (do not over beat) Add half of the whipped cream to the white chocolate mixture; stir with a wire whisk until well blended.<br>Gently stir in remaining whipped cream.<br>Spoon evenly into 6 dessert dishes.<br>Refridgerate 2 hours or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/16276/elegant-and-easy-white-chocolate-mousse"},{"id":"16268","title":"Chocolate Chia Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, chia seeds, dried<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>vanilla extract","directions":"Combine all ingredients in a bowl and mix until uniform.<br>Refrigerate for at least 15 minutes.<br>The chia seeds will absorb all of the liquid and soften.<br>If it seems a little too thick, add more milk.<br>Serve cold and enjoy!<br>Adapted from The KitchenMaid.","url":"https://recipe.bluelayer.org/recipe/16268/chocolate-chia-pudding"},{"id":"16258","title":"Marshy Mellows","ingredients":"candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"heat the marshmellows in a microwave on high for about 20 seconds on top of the plastic bag.<br>If using chocolate heat first for about a minute and a half on medium.<br>then coat marshmellows with it.<br>put in the freezer for about an hour.","url":"https://recipe.bluelayer.org/recipe/16258/marshy-mellows"},{"id":"16255","title":"Griffin's Famous Chocolate Fudge","ingredients":"candies, marshmallows<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>vanilla extract","directions":"Line an 8x8 pan with foil.<br>Over medium heat, use a large saucepan (very hot mixture rises as it boils) and combine marshmallow creme, butter, salt, sugar and evaporated milk.<br>Bring to boil, and cook for 5 minutes, stirring constantly.<br>Remove saucepan from heat and add chocolate chips, stirring until melted and mixture is smooth.<br>Stir in vanilla and walnuts.<br>Pour into pan and chill in refrigerator for 2 hours.<br>Cut the fudge small, as it's very rich.<br>We get about 40 pieces.","url":"https://recipe.bluelayer.org/recipe/16255/griffins-famous-chocolate-fudge"},{"id":"16203","title":"Cherry Eggnog Fudge 2","ingredients":"sugars, granulated<br>candies, marshmallows<br>eggnog<br>syrups, corn, light<br>salt, table<br>nuts, pecans<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Add sugar, marshmallows, eggnog, butter, corn syrup and salt in 3-quart sauce pan.<br>Cook over low heat, stirring constantly, until the sugar is dissolved.<br>Turn heat to medium, cook to 230F.<br>Add white chocolate and cook to 238F.<br>Remove from heat, add pecans and cherries.<br>Pour in 8-inch square pan and chill in refrigerator.<br>Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/16203/cherry-eggnog-fudge-2"},{"id":"16201","title":"Noah Bedoahs (Chocolate Chip Shortbread Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 275.<br>Line 2 cookie sheets with parchment paper or leave them ungreased.<br>Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.<br>Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes.<br>Stop the mixer to scrape the bowl several times with a rubber spatula.<br>Add the dry ingredients on low speed and continue to blend for 10 seconds.<br>Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes.<br>Scrape the bowl.<br>Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.<br>Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.<br>Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).<br>Bake the cookies until they are crunchy and golden, about 1 hour.<br>To test for doneness, remove one cookie from the sheet and cut it in half.<br>There should be no doughy strip in the center.<br>Allow the cookies to cool on a rack.<br>Makes 15 - 17 cookies.","url":"https://recipe.bluelayer.org/recipe/16201/noah-bedoahs-chocolate-chip-shortbread-cookies"},{"id":"16193","title":"Frickerchocmallow Crunch","ingredients":"corn, sweet, white, raw<br>sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Lightly grease a deep glass baking dish, then dump the bag of Fritos in it.<br>Combine corn syrup and sugar in a saucepan over medium heat.<br>When the super sugar mixture has come to a boil, remove from heat and stir in the peanut butter until smooth.<br>Dump the resulting mixture over the Fritos.<br>Do not allow it to cool!<br>Spread chocolate chips in a thin layer over the hot mess so that it will melt more or less evenly.<br>Cover in marshmallows and place in a broiler set to \"high\" and allow to broil for 1-3 minutes or until the marshmallows are lightly browned.<br>MONITOR CAREFULLY.<br>You may set the broiler to \"medium\" if you're worried about accidentally burning, but do not at any point walk away.<br>The fine line between \"deliciously caramelized\" and \"horrifically burnt\" is only a second wide.<br>Plate and serve in a dark room with the telly set to a reality show and your stomach leaden with shame.<br>Add a scoop of vanilla ice cream for extra decadence.","url":"https://recipe.bluelayer.org/recipe/16193/frickerchocmallow-crunch"},{"id":"16191","title":"White Chocolate Peanut Butter Cups","ingredients":"sugars, brown<br>sugars, granulated<br>butter, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients for the base in the bowl of a food processor.<br>Blend the mixture until the mixture takes on a sandy texture.<br>Place 12 cupcake liners into a muffin tin.<br>Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner.<br>Press the mixture down to form an even layer at the bottom of each mini cupcake liner.<br>Melt the chocolate over a double-boiler.<br>Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate.<br>Smooth the tops of the Peanut Butter Cups with the back of a spoon.<br>Refrigerate for 1 hour or overnight.<br>Note: To make this quicker, melt the white chocolate in the microwave.<br>Microwave on 30% power for 2 minutes, remove and stir.<br>Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth.<br>Do not overheat or the white chocolate will stiffen.","url":"https://recipe.bluelayer.org/recipe/16191/white-chocolate-peanut-butter-cups"},{"id":"16180","title":"Worlds Simplest Nut Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive","directions":"Place chocolate chips in a microwave- bowl for one or two minutes until melted.<br>Check at one minute.<br>Stir in combination of fruits and nuts.<br>Drop by spoonfuls onto wax paper.<br>Refrigerate until cool.","url":"https://recipe.bluelayer.org/recipe/16180/worlds-simplest-nut-candy"},{"id":"16173","title":"Dark Chocolate Dipped Cherry Chunk Protein Bites","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spices, cinnamon, ground<br>beverages, protein powder whey based<br>nuts, almonds<br>beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Note the cook time is actually chill time.<br>Mix the oats, rice crisp cereal, cinnamon and protein powder together in a medium sized bowl.<br>Stir in the almond butter and milk until there are no more dry chunks of anything, then add the chocolate chunks and cherries.<br>Place dough on a sheet of wax paper and stick it in the refrigerator to chill for about a half an hour (optional, but makes the dough easier to work with).<br>Roll the dough into eight equal-sized balls.<br>Getting your hands slightly wet beforehand makes it slightly easier to work with.<br>Alternatively, you could form them into bigger protein barsthis recipe would make about 5 decent sized bars.<br>Next, melt the dark chocolate in the microwave (heat for 30 second bursts and stir between, continuing until melted) or in a saucepan over very low heat, being careful not to burn it.<br>Dunk the protein bites into the chocolate, then place back onto the wax paper.<br>Let them cool in the fridge for 30-60 minutes, then eat up!","url":"https://recipe.bluelayer.org/recipe/16173/dark-chocolate-dipped-cherry-chunk-protein-bites"},{"id":"16165","title":"Chocolate Cheesecake Ice Cream","ingredients":"cream, whipped, cream topping, pressurized<br>cream, sour, cultured<br>cheese, parmesan, hard<br>lemon juice, raw<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt chocolate over double boiler or in microwave.<br>Let cool at room temperature.<br>Place the cream cheese into a mixing bowl and beat until soft and smooth.<br>Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream.<br>Add the vanilla extract and lemon juice and mix until thick and smooth.<br>Cover and chill in the refrigerator for 2-3 hours.<br>Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/16165/chocolate-cheesecake-ice-cream"},{"id":"16164","title":"Cappuccino Smoothies","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>candies, marshmallows","directions":"In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup.<br>Add ice cubes and 1/4 cup marshmallows; cover and process until blended.<br>Pour into chilled glasses; top with the remaining marshmallows.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/16164/cappuccino-smoothies"},{"id":"16162","title":"Southern Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening, vegetable, household, composite<br>salt, table<br>water, bottled, generic","directions":"Cut shortening into flour and salt with a pastry cutter or two knives.<br>Mixture will be crumbly when properly cut in.<br>Add 6 tablespoons ice water.<br>Shape into a ball by first folding dough toward middle of bowl with a cake spatula.<br>(Don't handle dough any more than necessary as your hands will heat dough making it hard to work with.)<br>Place half dough ball onto floured cutting board, countertop, or mat and roll into a circle larger than top rim of pie pan.<br>Repeat with other half.<br>This recipe makes one double crust pie or two single crust pies.<br>For filled pies such as lemon meringue, coconut cream, or chocolate cream, bake empty crust at 425F for 15 -18 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/16162/southern-pie-crust"},{"id":"16161","title":"Crystal cut candy","ingredients":"sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>salt, table<br>oil, olive, salad or cooking<br>candies, white chocolate","directions":"Combine all ingredients (except flavoring) in a medium size pot<br>Cook on stove over high heat until your mixture reaches 300F or until it reaches hard crack on a candy thermometer.<br>Once mixture has reached the desired temperature, add flavoring (keep you face a safe distance from the mixture or you will burn your eyes)<br>Cover a cutting board with powdered sugar (maybe do this before you begin cooking) and pour liquid candy onto cutting board.<br>I suggest placing a large piece of foil under the cutting board in case your candy spills over the edge.<br>Do not touch the candy.<br>It will be very very hot.<br>Once your candy is at a point where it is pliable but not gooey, take a knife and begin cutting into squares.<br>Again, don't touch it with your hands because it will still be very hot.<br>Note: you do not have to cut all the way through<br>Once candy has completely cooled, break up the small squares and enjoy<br>You may also use a hard candy mold (generally white in color) just make sure you grease it first.<br>In that case just pour the candy into the mold and wait for it to cool completely.","url":"https://recipe.bluelayer.org/recipe/16161/crystal-cut-candy"},{"id":"16149","title":"Mary's Graham Cracker Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated","directions":"Line jelly roll pan with graham crackers.<br>Combine margarine and sugar in saucepan.<br>Heat to boiling and boil 2 minutes.<br>Remove from heat and pour over crackers.<br>Sprinkle chopped walnuts over this.<br>Bake 10 minutes at 350 degrees.<br>Remove from oven and turn off.<br>Let cool 2 minutes and sprinkle chocolate chips over top.<br>Return to oven long enough to melt chips.<br>Swirl chocolate over top.<br>Cool 5 minutes and cut into squares.<br>**These bars taste just like English Toffee bars.<br>The key is to make sure that all the edges of the crackers are touching when you pour the margarine mixture over it.<br>You may need to adjust a little bit.<br>This way, when you bake the bottom layer, it forms a crispy crust.<br>Paula Ruehrwein Omaha Ne","url":"https://recipe.bluelayer.org/recipe/16149/marys-graham-cracker-cookies"},{"id":"16142","title":"No Bake Chocolate Peanut Butter Drops","ingredients":"oats<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>butter, without salt<br>salt, table","directions":"HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan.<br>Bake 15 minutes or until toasted.<br>Cool.<br>COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.<br>HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended.<br>Add toasted oats; mix thoroughly.<br>DROP from teaspoon onto waxed paper.<br>Chill until firm.<br>Store, tightly covered, in refrigerator.","url":"https://recipe.bluelayer.org/recipe/16142/no-bake-chocolate-peanut-butter-drops"},{"id":"16140","title":"Nearly Foolproof Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic<br>vanilla extract<br>sugars, brown<br>cream, fluid, heavy whipping<br>salt, table","directions":"In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.<br>(Alternatively, combine in a bowl and microwave at low heat for 2 minutes.<br>stir.<br>continue cooking in 30 second blasts, stirring in-between).<br>Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.<br>It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.<br>If too thick to pour, whisk in hot water a tablespoon at a time.<br>Taste for salt and adjust the seasoning.<br>NOTE: This mixture can be used in many ways.<br>Serve it warm to hot as a sauce over ice cream.<br>Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze.<br>Let it cool to room temperature and whip it in a mixer to make a fluffy frosting.<br>Or chill it, then roll into balls and dust with cocoa powder to make truffles.<br>Refrigerate leftovers in a jar; it will keep indefinitely.","url":"https://recipe.bluelayer.org/recipe/16140/nearly-foolproof-ganache"},{"id":"16134","title":"Coconut Chocolate Thumbprints","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter over low heat in a medium saucepan.<br>Remove from heat and add coconut and powdered sugar; mix well.<br>Shape into 1\" balls and place on cookie sheets.<br>Make indentation in each ball and fill with melted chocolate chips.<br>Chill in refrigerator until firm.","url":"https://recipe.bluelayer.org/recipe/16134/coconut-chocolate-thumbprints"},{"id":"16105","title":"Buffy's Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate and peanut butter.<br>Add peanuts and Rice Krispies.<br>Drop on wax paper covered cookie sheets.<br>Cool in fridge.<br>Candy sets quickly.","url":"https://recipe.bluelayer.org/recipe/16105/buffys-candy"},{"id":"16091","title":"Mom's Chocolate Gravy","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened","directions":"Mix all the dry ingredients in a heavy saucepan with a whisk.<br>Using a whisk blends everything better than a spoon.<br>Stir in the milk.<br>Cook over medium heat stirring constantly.<br>Remove the pot when the mixture is thick like pudding.<br>Add the butter.<br>Stir in until completely melted.<br>Serve over biscuits with a teaspoon of butter dolloped on top.","url":"https://recipe.bluelayer.org/recipe/16091/moms-chocolate-gravy"},{"id":"16084","title":"Chocolate Chip Cheese Ball","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>vanilla extract<br>sugars, brown<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat cream cheese, butter and vanilla until fluffy.<br>Gradually add sugars, and beat just until combined.<br>Stir in chocolate chips.<br>Cover and refrigerate for 2 hours.<br>Place onto a large sheet of plastic wrap, shape into a ball, and chill 1 hour.<br>Serve with graham crackers.","url":"https://recipe.bluelayer.org/recipe/16084/chocolate-chip-cheese-ball"},{"id":"16071","title":"Pop Drops","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a mixing bowl, combine all ingredients EXCEPT the chocolate chips.<br>In a double boiler, melt the chocolate chips; then slowly pour the melted chocolate over the popcorn mixture in the mixing bowl.<br>Stir the popcorn mixture carefully until the chocolate has been distributed evenly in it.<br>Now drop the mixture by spoonfuls onto a wax paper lined cookie sheet.<br>When it has cooled completely, store in a tightly closed container.<br>Suggestions: Swap out the peanuts for another kind of nut (like almonds or macadamia); swap out the chocolate chips for butterscotch, peanut butter or mint chocolate chips.","url":"https://recipe.bluelayer.org/recipe/16071/pop-drops"},{"id":"16066","title":"Decadent Double Chocolate Buckeye Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.<br>In a medium bowl, combine flour, baking soda, and salt.<br>In a large mixing bowl, combine melted butter with cocoa powder and whisk until smooth.<br>Add sugar, vanilla, and buttermilk.<br>Gradually mix in flour mixture until combined.<br>Stir in the chocolate chips.<br>Drop dough in 1 1/2-inch (about 2 tablespoons) balls onto the prepared baking sheet, leaving at least 2 inches between each.<br>Bake for 1012 minutes, until set around the edges.<br>Meanwhile, prepare the peanut butter balls.<br>Mix powdered sugar and peanut butter until completely combined.<br>Form into 1-inch balls, making one for each cookie.<br>As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each.<br>Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.<br>Melt chocolate in a microwavable bowl for 45 seconds.<br>Stir well, then microwave for an additional 15 seconds at a time, stirring between each increment, until completely melted.<br>Spoon melted chocolate over the top of each cookie and gently spread to cover the peanut butter ball.<br>Allow the chocolate to set, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16066/decadent-double-chocolate-buckeye-cookies"},{"id":"16065","title":"Extra-Strength Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>cream, fluid, heavy whipping<br>beans, snap, green, raw<br>cocoa, dry powder, unsweetened","directions":"Line a loaf pan with a long piece of plastic wrap.<br>Finely chop chocolate and place in a mixing bowl with butter, cut into small pieces.<br>Heat espresso beans and cream in a pan.<br>When cream comes to a boil, strain over chocolate and butter.<br>Discard beans.<br>Whisk chocolate mixture until smooth and shiny.<br>Place chocolate mixture into prepared loaf pan.<br>Cover with the overlap of plastic wrap.<br>Chill for 3 hours.<br>Sift half of the cocoa powder onto a clean, dry cutting board.<br>Unwrap truffle block onto cocoa.<br>Sift remaining cocoa powder over the top of the truffle block.<br>Cut into 36 one-inch cubes.<br>Toss to dust all sides with cocoa powder.<br>Take two and hide the rest from the children.","url":"https://recipe.bluelayer.org/recipe/16065/extra-strength-truffles"},{"id":"16059","title":"Highland Toffee","ingredients":"oil, olive, salad or cooking<br>oats<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat the oven to 400 degrees F (200 degrees C).<br>Generously grease an 8 or 9 inch square pan.<br>In a large bowl, stir together vegetable oil and oats.<br>Mix in brown sugar, corn syrup, salt, and vanilla.<br>Press mixture into prepared pan.<br>Bake for 12 minutes in preheated oven.<br>Set aside to cool.<br>Cut into 4 large squares to remove from pan.<br>Cover with melted chocolate, and sprinkle with nuts, if desired.<br>Allow the chocolate to cool, and then cut each square into 9 pieces.","url":"https://recipe.bluelayer.org/recipe/16059/highland-toffee"},{"id":"16049","title":"Egg and Oil Free, Steamed Sponge Cake with Honey and Milk","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, canned, condensed, sweetened<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place a bowl on the scale and make it \"0\".<br>Add each of the ingredients one after another as you weigh, and mix them together well.<br>Add skim milk powder to the bowl and mix well.<br>Add condensed milk and honey and continue mixing.<br>If the batter feels rather stiff, please adjust by adding milk.<br>Pour the batter into the baking cups and put on toppings of your choice chocolate raisins almonds no topping.<br>If you have a steamer, steam for 10 minutes over high heat and it's done.<br>Remember to add water as it evaporates!<br>I don't have a steamer, so I steam them by placing this steaming device in a deep frying pan and pour in about 2 cm of water.<br>The other side looks like this, so be careful not to let it scratch the surface of the pan.","url":"https://recipe.bluelayer.org/recipe/16049/egg-and-oil-free-steamed-sponge-cake-with-honey-and-milk"},{"id":"16033","title":"Oatmeal, Walnut and Dried Plum Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>syrup, maple, canadian<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>vanilla extract<br>molasses<br>plums, raw<br>nuts, walnuts, english","directions":"Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.<br>Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.<br>In a separate bowl, combine the syrup, oil, vanilla extract, and molasses.<br>Add the wet ingredients to the dry ingredients, and stir to combine.<br>Fold in the dried plums and nuts.<br>Using your hands, roll tablespoon-size scoops of dough into balls.<br>Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops.<br>Bake for 8 to 12 minutes or until lightly browned.<br>Transfer cookies to a baking rack to cool completely.<br>For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder).<br>You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.","url":"https://recipe.bluelayer.org/recipe/16033/oatmeal-walnut-and-dried-plum-cookies"},{"id":"16032","title":"Peanut Butter Cookie Protein Bars","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>honey<br>vanilla extract<br>beverages, protein powder whey based<br>oats","directions":"Put the peanut butter and butter in glass dish and microwave for 30 seconds.<br>Take this out and stir till melted together.<br>Add in vanilla and sweetener and stir till combined.<br>Next, add in the protein powder and stir till combined.<br>Add in the oats and stir till combined.<br>Depending on what kind/how much sweetener you use, you may need to add a bit more or a bit less oats.<br>You want a nice thick batter.<br>Pour into parchment paper lined 8x8 pan and pat out.<br>Refrigerate till solid.<br>I use Jarrow Natural Whey Protein Powder, Unflavored.<br>I have a friend whose used chocolate protein powder with these and loved it as well.","url":"https://recipe.bluelayer.org/recipe/16032/peanut-butter-cookie-protein-bars"},{"id":"16017","title":"Chocolate Chip Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Whisk the flour, baking soda and salt together in a medium bowl and set aside.<br>Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.<br>Add the flour mixture and mix on low speed until well incorporated.<br>(Turn off the beaters and use your hands to help combine if needed.)<br>Fold in the chocolate chips with a rubber spatula or mix them in with your hands.<br>Refrigerate in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/16017/chocolate-chip-cookie-dough"},{"id":"16012","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>sugars, powdered","directions":"To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt.<br>Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point.<br>Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.<br>Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides.<br>Pour the excess chocolate back into the bowl and let set or chill to set.<br>Meanwhile, mix the peanut butter with the powdered sugar.<br>Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.<br>Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate.<br>Let set, then turn out of the mold.<br>Notes about the recipe: I have two recipes for this, one where you blend the peanut butter right with the milk chocolate and then pour it into the molds which is a more direct route to the same end flavor.<br>The other is more traditional and the one I've done here with the filling separate from the outer chocolate shell.","url":"https://recipe.bluelayer.org/recipe/16012/peanut-butter-cups"},{"id":"15986","title":"No-Bake Peanut Butter Honey Cookies","ingredients":"oats<br>peanut butter, smooth style, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients and mix thoroughly.<br>Separate into 8 \"cookies\" and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/15986/no-bake-peanut-butter-honey-cookies"},{"id":"15916","title":"Sinfully Rich & Delicious Hot Chocolate","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract","directions":"Place the milk, chocolate and sugar in a large saucepan over medium heat.<br>Whisk periodically until the mixture reaches the boiling point and is foamy.<br>Remove from heat and stir in vanilla.<br>For more foam, use a wire whisk or hand held blender to whip the hot chocolate.<br>If used, add any optional toppings.","url":"https://recipe.bluelayer.org/recipe/15916/sinfully-rich-delicious-hot-chocolate"},{"id":"15910","title":"Chocolate-Tangerine Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>tangerines, (mandarin oranges), raw","directions":"In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved.<br>Remove from the heat.<br>Add the chocolate and whisk until its melted.<br>Whisk in the tangerine juice.<br>Puree the mixture in a blender until smooth.<br>Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.<br>Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet.<br>Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.","url":"https://recipe.bluelayer.org/recipe/15910/chocolate-tangerine-sorbet"},{"id":"15906","title":"English Toffee","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Grease a 15-in X 10-in X 1-in baking pan with 1 Tablespoon butter and set aside.<br>In a heavy 3-qt saucepan melt the remaining butter.<br>Add sugar, corn syrup and salt.<br>Cook and stir over meduim heat until a candy thermometer reads 295 farenheit (hard-crack stage).<br>Quickly pour into prepared pan.<br>Let stand room temperature until cool, about 1 hour.<br>In microwave, melt chocolate chips.<br>Spread over toffee.<br>Sprinkle with pecans.<br>Let stand 1 hour.<br>Break into bite size pieces.<br>Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/15906/english-toffee"},{"id":"15887","title":"Simple Morning Bread With 4 Ingredients","ingredients":"wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>water, bottled, generic","directions":"Put the bread flour in a large bowl.<br>No need to sift it.<br>Put in the yeast.<br>Use a pastry blender to mix them both together well.<br>Add the salt, and mix in with the pastry blender.<br>I perform these steps on the scale.<br>Add the water and mix it in with the pastry blender.<br>When the dough is more or less mixed, gather up into a ball and take it out onto a work surface.<br>Keep hitting the dough on the work surface and folding it until the dough is smooth (about 10 minutes).<br>When the dough is smooth, round it off so that the surface is taut, and place in a bowl with the seam side down.<br>Cover with plastic film or a lid, place in the oven (no need to heat it), and leave to rise for 60 minutes.<br>When the dough has doubled in bulk, take it out with a pastry blender.<br>Spread it out with your hands until you can feel the flour.<br>Push down the dough lightly to deflate.<br>Divide into 12 portions with a pastry scraper, and form each portion into a ball.<br>Line a baking sheet with kitchen parchment paper.<br>Put the rolls on top with the seam side down, and leave to rise in the oven for 60 minutes.<br>When the dough has risen up, dust with bread flour using a tea strainer.<br>Make a crisscross cut in the top of each roll using kitchen scissors.<br>You don't have to make the cut.<br>Bake for 20 minutes in a preheated 250C<br>When the rolls are a nice golden brown they are done.<br>Please adjust the baking time to your oven.<br>If you use Lys d'Or brand medium-strength (all-purpose) flour, it really bakes up like French bread.<br>The ones that aren't slashed on top have chocolate chips baked in.<br>The chocolate inside is like this.","url":"https://recipe.bluelayer.org/recipe/15887/simple-morning-bread-with-4-ingredients"},{"id":"15884","title":"Basic Vegan Chocolate Cupcakes","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Preheat the oven to 350F<br>Line muffin pan with baking cups (paper or foil).<br>Whisk together soy milk and vinegar in a large bowl, and set aside to curdle.<br>Add sugar, oil, and vanilla to the soy mixture and beat until frothy.<br>In a separate bowl, whisk together the remaining dry ingredients.<br>Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.<br>Pour the batter into prepared baking cups, filling them to three quarters full.<br>Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.<br>Transfer cupcakes to cooling rack and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/15884/basic-vegan-chocolate-cupcakes"},{"id":"15879","title":"Snacktastic Popcorn Peanut Chocolate Explosion","ingredients":"snacks, popcorn, air-popped (unsalted)<br>candies, caramels<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine hot popcorn and remaining ingredients in a medium bowl.<br>Stir to allow chocolate to melt slightly.<br>Allow to sit for 5 min.<br>before serving so chocolate cools and sets.","url":"https://recipe.bluelayer.org/recipe/15879/snacktastic-popcorn-peanut-chocolate-explosion"},{"id":"15878","title":"Unbaked Chocolate Oatmeal Cookies","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>oats<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.<br>Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.<br>Drop on waxed paper and allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/15878/unbaked-chocolate-oatmeal-cookies"},{"id":"15873","title":"Chocolate Water Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>water, bottled, generic","directions":"Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.<br>Stir until smooth.<br>Microwave Method: Melt chocolate in a microwave-safe bowl.<br>Microwave at LOW or MED for 30 sec.<br>Remove and stir.<br>If not completely melted, continue microwaving.<br>Stir until smooth.<br>Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.<br>It will have consistency of softly whipped cream.<br>If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.<br>Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.<br>Let the glaze set.<br>If the weather is too warm, refrigerate the cake to let glaze set.<br>The gloss disappears in hot weather but returns at room temperature.<br>Beware of fingerprints on the glaze; they show.","url":"https://recipe.bluelayer.org/recipe/15873/chocolate-water-glaze"},{"id":"15864","title":"Haupia","ingredients":"cornstarch<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large saucepan make a paste out of the dry ingredients and 1 cup of the coconut milk.<br>Make sure all the lumps are out and then over LOW heat add the rest of the coconut milk.<br>To prevent curdling stand there and mix the haupia continuously over LOW heat until it thickens.<br>Trust me on this.<br>Your arm will get tired.<br>Get your children to help you.<br>Dont be tempted to up the heat or you will have lumpy haupia.<br>Of course, if you have no patience (like me) and must crank up your burner do NOT leave your haupia for a moment and make sure to whisk like crazy.<br>The second it starts to thicken up turn your burner down, down, down and keep moving the haupia around.<br>Whether you wait it out on low heat or take a risk on high at the end of this journey your haupia should be as thick regular pudding.<br>*If you want to serve this luau style, increase the cornstarch by 5 tablespoons and while still warm pour the mixture into a sheet pan smoothing with an offset spatula.<br>When chilled cut into squares.<br>Spoon it into a container or individual bowls.<br>I use plastic bowls with lids that vent to allow the steam to escape.<br>You can eat this warm or chilled.<br>Eat it plain or serve it with fruit for a delightful summer salad.<br>Layer it with chocolate pudding in a glass and make parfait.<br>Bring it to work and you will get a promotion.<br>Okay, you probably wont but you will get asked to bring it again.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/15864/haupia"},{"id":"15860","title":"Chocolate Raspberry Cream Torte","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>jams and preserves, apricot","directions":"Preheat oven to 350F (180C).<br>In a medium saucepan over low heat, melt the corn oil spreadand stir in the sugar.<br>Remove from the heat and stir in the milk, vinegar and vanilla.<br>In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended.<br>Pour into prepared pan and bake 16 to 18 min.<br>or until wooden pick inserted into center comes out clean.<br>Cool for 10 min.<br>remove from pan to wire rack.<br>Cool completely.<br>andgt;andgt;andgt;To make the filling and assemble.<br>Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth.<br>In a small mixer bowl put whipped topping mix and the cold skim milk do not add vanilla and add the red food coloring.<br>fold in the raspberry puree'.<br>Cut cake crosswise into 4 equal pieces.<br>Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam.<br>Repeat with the other 3 cake pieces.<br>Use the remaining jam and cream filling to garnish the top as you desire.","url":"https://recipe.bluelayer.org/recipe/15860/chocolate-raspberry-cream-torte"},{"id":"15849","title":"Butter Pecan Turtle Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>In large bowl, combine flour and 1 cup brown sugar and mix with fingers.<br>Stir in 1/2 cup melted butter until mixture looks like cornmeal.<br>Pat evenly into a 13 x 9 baking pan that has been sprayed with non-stick baking spray.<br>Sprinkle pecans over crust.<br>In a small saucepan, combine 2/3 cup butter and 1/2 cup brown sugar.<br>Cook over medium heat, stirring constantly until mixture boils for 1 minute and looks syrupy.<br>Drizzle mixture over pecans.<br>Bake bars at 350F for 17-22 minutes until bubbly over entire surface.<br>Remove from oven and sprinkle immediately with milk chocolate chips.<br>Let melt for a few minutes, then swirl a knife through some of the chips to marble.<br>NOTE: Let set for about an hour before cutting, as the chocolate will need to set up.","url":"https://recipe.bluelayer.org/recipe/15849/butter-pecan-turtle-cookies"},{"id":"15834","title":"Overnight Pumpkin Oats with Chocolate","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix oats and milk in a bowl.<br>Add pumpkin and honey, mix well.<br>Pour into a jar.<br>Top with chocolate chips.<br>I chopped up some of mine to make smaller shards of chocolate.<br>Store in fridge overnight.","url":"https://recipe.bluelayer.org/recipe/15834/overnight-pumpkin-oats-with-chocolate"},{"id":"15833","title":"Old Fashioned Chocolate Milkshake","ingredients":"ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients in a blender.<br>Blend until smooth.<br>Serve in tall glasses with a straw.","url":"https://recipe.bluelayer.org/recipe/15833/old-fashioned-chocolate-milkshake"},{"id":"15824","title":"Popcorn Cake","ingredients":"snacks, popcorn, air-popped (unsalted)<br>salt, table<br>candies, marshmallows<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"pop the popcorn according to the packing directions,add salt if desired;set aside to cool.<br>in a medium pop,melt the marshmallows &amp; margarine(or butter)over low heat,stirring constantly,until smooth.<br>combine the cany-coated milk chocolate candies with the popcorn.<br>remove the marshmallow mixture from the heat,&amp; pour over the popcorn &amp; candies.mix gently.<br>spoon the mixture into a 13 by 9 by 2-inch pan or a 2-quart oblong pan coated with nonstick cooking spray.<br>refridgerate the mixture until it hardens,so it's easier to cut.","url":"https://recipe.bluelayer.org/recipe/15824/popcorn-cake"},{"id":"15821","title":"Pistachio Cranberry Flakes","ingredients":"nuts, almonds<br>raisins, seeded<br>nuts, pistachio nuts, raw<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a 38cm x 25cm baking tray with foil.<br>Place melts in a heatproff meduim bowl over simmering water, stirring occasionally, until melted.<br>Add almonds and sultanas to melts and stir to combine.<br>Spread evenly over prepared tray.<br>Sprinkle with Pistacios, then cranberries.<br>Use fingers to gently push cranberries slight into chocolate.<br>Refrigerate until set, then break into shards.","url":"https://recipe.bluelayer.org/recipe/15821/pistachio-cranberry-flakes"},{"id":"15817","title":"Something for Elephants","ingredients":"corn, sweet, white, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive","directions":"Combine.<br>Store in airtight bowl.","url":"https://recipe.bluelayer.org/recipe/15817/something-for-elephants"},{"id":"15810","title":"Chocolate Glaze","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>honey","directions":"In small saucepan, melt 4 ounces (4 squares) semisweet chocolate, chopped, over low heat, stirring until smooth.<br>Remove pan from heat and whisk in 4 tablespoons unsalted butter, at room temperature, and 1 tablespoon honey.<br>Whisk until glaze is thickened and smooth but still pourable.Serving size = 1 tablespoon","url":"https://recipe.bluelayer.org/recipe/15810/chocolate-glaze"},{"id":"15763","title":"Warm Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>salt, table<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light","directions":"Begin by heating chocolate chips and heavy cream in a small saucepan over low heat, stirring constantly.<br>The chocolate typically takes about 2 minutes to melt.<br>(You do not want the chocolate to burn).<br>When the chocolate is melted stir in salt, sugar, water, and corn syrup.<br>Stir to combine.<br>Take off the heat and serve immediately.<br>Chefs note: If you do not have corn syrup on hand sub it out and double the water amount.<br>It will not sacrifice taste.","url":"https://recipe.bluelayer.org/recipe/15763/warm-chocolate-sauce"},{"id":"15751","title":"Magnificent Mango Ice Cream","ingredients":"mango nectar, canned<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lime juice, raw<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Place mangoes and sugar in blender and process until smooth.<br>Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.<br>Adjust sugar to taste, it should be fairly sweet.<br>Pour into ice cream freezer and process per manufacturers directions.<br>My Cuisinart takes 30 minutes.<br>Place ice cream in a sealable container and put in freezer for at least three hours before serving.<br>This is really good with a number of different add-ins.<br>Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.","url":"https://recipe.bluelayer.org/recipe/15751/magnificent-mango-ice-cream"},{"id":"15742","title":"Chocolate Peanut Butter Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt","directions":"In a microwave-safe bowl, combine the candy bar, cream and peanut butter.<br>Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.<br>Cover and refrigerate until chilled.<br>Beat mixture until soft peaks form.<br>Spoon into dessert dishes.","url":"https://recipe.bluelayer.org/recipe/15742/chocolate-peanut-butter-mousse"},{"id":"15698","title":"Low Carb Bavarian Cream..or ( Cream Puff Filling)","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw","directions":"Mix all ingredient in bowl until cream is thick, almost a butter consistency.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/15698/low-carb-bavarian-cream-or-cream-puff-filling"},{"id":"15695","title":"Chocolate Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, powdered","directions":"Preheat the oven to 400F.<br>Spread the hazelnuts on a baking sheet and toast them until the skins darken but dont burn.<br>Let them cool for about 5 minutes and then rub them with a dish towel to remove the skins.<br>In the bowl of a food processor fitted with the metal blade, blend the hazelnuts until they are a smooth paste.<br>This will take some patience.<br>Scrape down the sides of the bowl several times during the process to keep the nuts blending; eventually they will start giving off oils and become smooth.<br>This will take 5 to 10 minutes.<br>While the nuts are blending, bring a pot of water to a simmer.<br>Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt.<br>Add the cocoa powder and mix until there are no lumps.<br>Pour the chocolate mixture into the bowl of the food processor with the hazelnut paste and blend.<br>Add the salt and 1/4 cup of the powdered sugar and blend.<br>Taste the mixture and add additional powdered sugar to taste.<br>The spread will thicken as it cools.<br>Store in an airtight container in the refrigerator for up to 1 month.<br>The spread can be reheated in the microwave to soften when needed.","url":"https://recipe.bluelayer.org/recipe/15695/chocolate-hazelnut-spread"},{"id":"15692","title":"Heart-y Antioxidant Almond Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>margarine, regular, 80% fat, composite, stick, without salt<br>nuts, almonds<br>nuts, almonds<br>sugars, granulated","directions":"Line a large sheet pan with waxed paper.<br>Place cereal and dried cranberries in a large resealable plastic bag.<br>In a microwavable bowl, add chocolate chips, almond butter and enriched margarine spread (or butter).<br>Microwave on High heat, uncovered, for 1 minute.<br>Stir.<br>Microwave for another 30 seconds; remove and stir until smooth.<br>Pour chocolate mixture into plastic bag, seal and shake to coat evenly.<br>Add almond flour, sliced almonds and confectioners sugar.<br>Reseal and shake to coat.<br>Spread mixture on waxed paper and cool completely.<br>Refrigerate in an airtight container; mix can be stored for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/15692/heart-y-antioxidant-almond-snack-mix"},{"id":"15677","title":"\"Puppy Chow\" Snack Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Melt the first 3 ingredients together in a saucepan and pour over cereal.<br>Put powdered sugar in large plastic bag and add coated cereal.<br>Toss until evenly coated with sugar.<br>Dry on foil and store in air-tight container.","url":"https://recipe.bluelayer.org/recipe/15677/puppy-chow-snack-mix"},{"id":"15670","title":"Peanut Butter Snowballs","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend peanut butter, butter and powdered sugar.<br>Add cereal; mix well.<br>Shape into balls by the teaspoonsfuls.<br>Set balls on wax paper; freeze for several hours to overnight.<br>Melt chocolate in a double booiler over medium-low heat; stir until smooth.<br>Dip balls into metled chocolate; return to wax paper until set.","url":"https://recipe.bluelayer.org/recipe/15670/peanut-butter-snowballs"},{"id":"15664","title":"Amazing Chocolate Dessert Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>honey<br>butter, without salt","directions":"Place all ingredients in a small saucepan over low heat.<br>Stir for 4 to 5 minutes or until everything is melted and smooth.<br>If serving hot pour over ice cream or cake immediately.","url":"https://recipe.bluelayer.org/recipe/15664/amazing-chocolate-dessert-sauce"},{"id":"15657","title":"Pure, Dark, Voluptuous Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, gerolsteiner brunnen gmbh &amp; co. kg,gerolsteiner naturally sparkling mineral water,<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"In a 2- to 3 quart saucepan, stir the milk, water and sugar together.<br>Add a little more sugar.<br>Bring to a boil over medium heat.<br>Whisk in the chocolate and cocoa powder.<br>Keep whisking over the heat until the solids have dissolved and then thickened.<br>Reduce the heat to very low.<br>Using an immersion blender whirl at high speed for 1/2 a minute or more, until the hot chocolate is thick and foamy.<br>(You may want to tilt the immersion blender to incorporate more air, taking care not to get ho t chocolate all over everything.)<br>Alternatively you may use a standard blender.<br>Divide among four 6 oz cups.<br>Drink.","url":"https://recipe.bluelayer.org/recipe/15657/pure-dark-voluptuous-hot-chocolate"},{"id":"15656","title":"Chocolate Anzac Biscuits","ingredients":"butter, without salt<br>syrup, maple, canadian<br>leavening agents, baking soda<br>water, bottled, generic<br>oats<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 180C Line 2 oven trays with baking paper.<br>Place butter and golden syrup in a small saucepan over a medium heat and stir until melted.<br>Dissolve bi-carbonate of soda in boiling water then stir into butter mixture and allow to cool slightly.<br>Place the oats, flour, coconut, sugar, choc bits and dried apricots in a large bowl Pour golden syrup mixture over dry ingredients and mix to combine.<br>Roll tablespoonfuls of mixture into balls.<br>Place on a prepared oven trays and gently press the biscuits down with a fork.<br>Bake biscuits for 15 minutes or until the biscuits are golden brown.<br>Allow to cool before storing in an air tight container.","url":"https://recipe.bluelayer.org/recipe/15656/chocolate-anzac-biscuits"},{"id":"15643","title":"Date Nut Roll","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>syrups, corn, light<br>dates, deglet noor<br>nuts, pecans<br>vanilla extract<br>candies, semisweet chocolate","directions":"In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup.<br>Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates.<br>Cook, stirring occasionally, until candy thermometer registers 238F degrees, or until a little in cold water forms a soft ball.<br>Remove from heat.<br>Add nuts and vanilla.<br>Beat until thick.<br>Turn out on board; divide in half.<br>Shape each half into a roll 1 3/4\" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.<br>In top of double boiler, melt chocolate pieces over hot, not boiling, water.<br>Remove from heat.<br>Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over.<br>Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3\" thick.","url":"https://recipe.bluelayer.org/recipe/15643/date-nut-roll"},{"id":"15632","title":"Chocolate-Chocolate Chip Cream Frosting","ingredients":"cream, whipped, cream topping, pressurized<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Using electric mixer, beat cream, sugar and cocoa in large bowl until stiff peaks form.<br>Fold in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/15632/chocolate-chocolate-chip-cream-frosting"},{"id":"15621","title":"Hard Chocolate Sauce - Dairy Queen Style","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Melt all ingredients together till smooth and blended.<br>This can be done over low heat in a saucepan, in the microwave or double boiler.<br>Spoon over ice cream.<br>Leftovers may be refrigerated and re-warmed as needed.","url":"https://recipe.bluelayer.org/recipe/15621/hard-chocolate-sauce-dairy-queen-style"},{"id":"15619","title":"Chocolate Chip Cookie Dough Balls","ingredients":"nuts, hazelnuts or filberts<br>oats<br>salt, table<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, add the nuts and oats and process until it forms a fine crumble.<br>Now add in the salt, sugar, and flour and process for a few more seconds (say, about 30).<br>Add in the maple syrup and vanilla and process for 1 minute, or until combined.<br>It will be sticky and may form a ball, but this is normal!<br>These are, after all, cookie dough balls.<br>Add in your chocolate chips and stir by hand or process.<br>Form into nine balls (or however many, depending on how big you want em) and store in the freezer for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15619/chocolate-chip-cookie-dough-balls"},{"id":"15615","title":"Red, White, and Chocolate Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>nuts, walnuts, english","directions":"r&gt;In a mixing bowl, add the flour, baking soda, and salt; stir to combine.<br>Pour into a one-pint wide-mouth jar.<br>Layer remaining ingredients in the order listed; firmly pack after each addition.<br>Cover with lid and attach following instructions: removed walnuts, dried cherries, and chocolate chips from the jar and put in a small mixing bowl; toss to combine.<br>In a larger mixing bowl, cream 1/3 cup butter; add in dry ingredients from jar; stir to blend.<br>Add in 1 egg and 1/2 teaspoon cherry extract; beat to combine.<br>Gently stir in walnuts, dried cherries, and white chocolate chips.<br>Drop dough by level tablespoonfuls onto a lightly greased cookie sheet.<br>Bake in a 325 oven for 14-16 minutes.","url":"https://recipe.bluelayer.org/recipe/15615/red-white-and-chocolate-cookie-mix"},{"id":"15609","title":"White Chocolate Truffle Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cream, fluid, heavy whipping","directions":"Heat the white chocolate and butter together in a heavy saucepan over low heat, stirring constantly, until melted.<br>(The mixture may be thick and grainy.)<br>Remove pan from heat; stir in the heavy cream until smooth.<br>Cover and refrigerate about 2 hours, or until chilled.","url":"https://recipe.bluelayer.org/recipe/15609/white-chocolate-truffle-sauce"},{"id":"15608","title":"Chocolate Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend in blender until smooth.<br>Add ice cream slowly.<br>Add more milk.<br>if too thick.<br>Makes 2-3 servings.","url":"https://recipe.bluelayer.org/recipe/15608/chocolate-milk-shake"},{"id":"15577","title":"Gluten Free Chocolate Bonbons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>apricots, dried, sulfured, uncooked<br>butter, without salt<br>vanilla extract<br>butter, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Make cake mix according to the box's instrucions.<br>Remove from oven and allow to completely cool.<br>In a large bowl, crumble the entire cake.<br>In a saucepan, melt the butter and add the powdered sugar, the jelly, cocoa poweder, and vanilla.<br>Continue to stir until thorougly mixed and melted.<br>Pour the chocolate mixture over the crumbled cake and stir well.<br>Roll into individual balls.<br>When I make these, I keep them on the smaller side and come up with about 60 balls.<br>Begin to prepare your dipping chocolate.<br>In a medium size sauce pan, combine the butter and chocolate chips and add the powderd sugar.<br>Stir on med/low heat until completely melted.<br>You don't want to have the heat too high or it may burn the chocolate, you just need it warm enough to melt it.<br>If your stove is on the hotter side, then keep it on low to melt it.<br>You may need to add some more butter by tablespoons if the chocolate is not smooth enough.<br>When I made the dipping chocolate it came out a very smooth and glaze like mixture.<br>Using 2 large soup spoons dip the individual balls in and completly coat the ball and lay them on a sheet pan covered with wax paper.<br>These take about 10 minutes to set on the wax paper and be ready to chill.<br>Chill for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/15577/gluten-free-chocolate-bonbons"},{"id":"15569","title":"Blender Drinks Chocolate Chocolate Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Put into blender container.<br>Blend smooth.<br>Pour into a tall or possibly stemmed glass and serve with a straw and spoon.","url":"https://recipe.bluelayer.org/recipe/15569/blender-drinks-chocolate-chocolate-recipe"},{"id":"15564","title":"Ez Butterfingers","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chocolate chips over a double boiler gently.<br>Make mini peanut butter sandwiches with the crackers.<br>Dip the mini sandwiches into the melted chocolate and allow to set up on wax paper.","url":"https://recipe.bluelayer.org/recipe/15564/ez-butterfingers"},{"id":"15561","title":"Vickys Tempered Chocolate (Hints & Tips)","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Break 200g of the chocolate into chunks and place in a heatproof bowl<br>Set the bowl over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl<br>Let the chocolate melt, stirring as needed<br>Using a candy thermometer, heat the chocolate to 44C / 112F for milk chocolate and 47C / 118F for dark chocolate<br>Take the bowl off the pan and break in the remaining 300g chocolate, stirring until the temperature drops to 29C / 84F<br>Put the bowl back over the pan and bring the temperature back up to 31C / 88F for milk chocolate and 32C / 90F for dark chocolate<br>Now you've tempered the chocolate and anything you coat it with will be glossy and crisp!","url":"https://recipe.bluelayer.org/recipe/15561/vickys-tempered-chocolate-hints-tips"},{"id":"15558","title":"Millionaires","ingredients":"candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine caramels and milk in a heavy saucepan; cook mixture over low heat, stirring constantly, until smooth.<br>Stir in pecans, and drop by tspfuls onto buttered baking sheets.<br>Let stand until firm.<br>Microwave milk chocolate in a 1-quart dish at HIGH 1 minute or until melted, stirring once.<br>Dip caramel candies into melted chocolate, allowing excess to drip; place on buttered baking sheets.<br>Let candy stand until firm.","url":"https://recipe.bluelayer.org/recipe/15558/millionaires"},{"id":"15524","title":"Iced Hot Chocolate","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend the ice cream and the cooled hot chocolate with a blender until thoroughly mixed.<br>Freeze for 30 minutes, and enjoy!","url":"https://recipe.bluelayer.org/recipe/15524/iced-hot-chocolate"},{"id":"15518","title":"Raspberry Chocolate Chip Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"In medium bowl, combine dry ingredients.<br>In large bowl, combine butter and sugar.<br>Add flour mixture and beat until fluffy.<br>Transfer 3/4 cup of the dough to a bowl.<br>Toss with chocolate chips and set aside.<br>Press remaining dough into 8\" square pan.<br>Spread evenly with jam.<br>Sprinkle with chocolate chip mixture.<br>Bake at 375 for 30 minutes or until golden brown.<br>Let cool.<br>Cut into 9 squares.","url":"https://recipe.bluelayer.org/recipe/15518/raspberry-chocolate-chip-bars"},{"id":"15508","title":"Thin and Crispy Chocolate Chip Cookies","ingredients":"nuts, pecans<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.<br>Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.<br>Increase oven heat to 375.<br>Sift together flour, salt and baking soda in a bowl; set aside.<br>Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.<br>Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.<br>Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/15508/thin-and-crispy-chocolate-chip-cookies"},{"id":"15499","title":"Angel Food Candy","ingredients":"sugars, granulated<br>syrups, corn, light<br>vinegar, distilled<br>leavening agents, baking soda<br>candies, semisweet chocolate<br>shortening, vegetable, household, composite","directions":"Butter a 9x13 inch baking dish.<br>In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.<br>Cook, stirring, until sugar dissolves.<br>Heat, without stirring, to 300 to 310 degrees F or until a small amount of syrup dropped into cold water forms hard, brittle threads.<br>Remove from heat and stir in baking soda.<br>Pour into prepared pan; do not spread.<br>Mixture will not fill pan.<br>Allow to cool completely.<br>Melt morsels and shortening in medium, uncovered, microwave-safe bowl for 1 minute; stir.<br>Microwave an additional 10 to 15 seconds, stirring until smooth.<br>Break cooled candy into bite sized pieces and dip into melted chocolate.<br>Let set on waxed paper.<br>Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/15499/angel-food-candy"},{"id":"15496","title":"Mexican Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>corn, sweet, white, raw<br>candies, marshmallows<br>spices, cinnamon, ground","directions":"Cook chocolate, 3-1/2 cups milk and sugar in medium saucepan on medium-low heat 8 min.<br>or until mixture comes to boil, chocolate is completely melted and mixture is well blended, stirring constantly.<br>Whisk corn starch and remaining milk until blended.<br>Gradually whisk into chocolate mixture in saucepan.<br>Return to boil, stirring constantly; cook and stir on low heat 5 min.<br>or until thickened.<br>Ladle into 4 mugs.<br>Top with marshmallows and cinnamon.","url":"https://recipe.bluelayer.org/recipe/15496/mexican-hot-chocolate"},{"id":"15483","title":"Pink Dream","ingredients":"chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, vodka, 80 proof<br>sherbet, orange<br>ice creams, vanilla<br>water, bottled, generic","directions":"Blend all ingredients until thick and serve in a 7 ounce stemmed wine glass.","url":"https://recipe.bluelayer.org/recipe/15483/pink-dream"},{"id":"15480","title":"Peanut Butter Truffles","ingredients":"cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>oil, corn, peanut, and olive","directions":"Heat cream with peanut butter in a saucepan.<br>Whisk together as peanut butter melts.<br>Meanwhile, melt chocolate in the top of a double boiler over barely simmering water.<br>Combine peanut butter mixture with melted chocolate.<br>Add vanilla and mix.<br>Place in refrigerator for 10 minutes.<br>Mix powdered sugar and cocoa together.<br>Line a baking sheet with waxed paper.<br>Using a melon baller, place rounded small portions onto waxed paper, spacing so that they don't touch.<br>Roll truffle in cocoa-powdered sugar mixture or ground peanuts.","url":"https://recipe.bluelayer.org/recipe/15480/peanut-butter-truffles"},{"id":"15473","title":"Chocolate Fudge Dip for Fruit","ingredients":"yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw","directions":"Whisk all ingredients together until smooth.","url":"https://recipe.bluelayer.org/recipe/15473/chocolate-fudge-dip-for-fruit"},{"id":"15470","title":"Klingons","ingredients":"candies, marshmallows<br>peanut butter, smooth style, without salt<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>corn, sweet, white, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Grease a 13x9x2-inch baking pan, set aside.<br>In a large bowl, combine 4 cups of the marshmallows, peanut butter and butter.<br>Microwave on high for 2 minutes or until melted.<br>Stir until smooth.<br>Add the remaining marshmallows, Rice Chex, Corn Chexh and the M&amp;M's.<br>To serve, pull apart and enjoy.<br>Refrigerate any leftovers (yeah, right) in an airtight container.","url":"https://recipe.bluelayer.org/recipe/15470/klingons"},{"id":"15458","title":"Mounds Candy Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, syrup, agave","directions":"Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.<br>Using a small paint brush, coat the bottom and sides of a mounds candy mold.<br>Place mold in freezer for 10 minutes to allow chocolate to harden.<br>In a small bowl, combine shredded coconut, coconut oil and agave.<br>Remove mold from freezer.<br>Fill chocolate lined molds with coconut mixture.<br>Paint chocolate over coconut mixture to cover bars.<br>Place in freezer for 10 minutes to harden.<br>Remove from freezer, turn mold upside down and pop mounds out of mold.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/15458/mounds-candy-bars"},{"id":"15454","title":"Rum Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, rum, 80 proof<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with foil.<br>Place chocolate in a medium bowl.<br>Combine cream and butter in a snall pan; stir over low heat until the butter melts and the mixture is just boiling.<br>Pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth.<br>Stir in cake crumbs and rum; combine well.<br>Refrigerate 20 minutes, stirring occasionally or until it is just frim enough to handle.<br>Roll heaped teaspoons of mixture into balls.<br>Spread chocolate sprinkles on a sheet of wax paper.<br>Roll each truffle in sprinkles, then place on prepared baking sheet.<br>Refrigerate 30 minutes or until firm.<br>Serve in small paper candy cups, if desired.","url":"https://recipe.bluelayer.org/recipe/15454/rum-truffles"},{"id":"15453","title":"Grain-Free Mudslide Fudge Cookies (Paleo/Primal)","ingredients":"cocoa, dry powder, unsweetened<br>egg, white, raw, fresh<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat your oven to 350F.<br>Whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet.<br>Make sure to leave enough room between the cookies, as they will spread out a tad.<br>Bake for 8-10 minutes until the cookies are set and the tops are glossy.<br>You dont want to over bake these, as the edges will get crispy and a little bitter, so keep your eyes on them.<br>Let cool until warm, then dig in.","url":"https://recipe.bluelayer.org/recipe/15453/grain-free-mudslide-fudge-cookies-paleo-primal"},{"id":"15452","title":"Peanut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Melt almond bark and chocolate chips in microwave at 50%power.<br>Stir until melted, add peanut butter and nuts.<br>Drop by tbsp onto waxed paper.<br>Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/15452/peanut-clusters"},{"id":"15435","title":"Chocolate Flavored Soft Caramels","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and butter in a sauce pan, and stir over medium heat until it turns brown.<br>Add heavy cream (preheated in the microwave for 30 seconds) and chocolate to the saucepan, and simmer for about 10-15 minutes.<br>Pour into a tray lined with parchment paper, then chill in the refrigerator until it hardens.<br>Cut with a knife, and wrap individually in parchment paper.<br>It should make about 70 caramels.<br>To preserve, if they stick to the paper even when chilling in the refrigerator, transfer to the freezer.","url":"https://recipe.bluelayer.org/recipe/15435/chocolate-flavored-soft-caramels"},{"id":"15432","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, almonds<br>sugars, powdered<br>spices, cinnamon, ground<br>candies, semisweet chocolate<br>pumpkin, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Combine crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl.<br>Blend in melted chocolate, pumpkin, and apple juice.<br>Shape into 1-inch balls.<br>Refrigerate.<br>Dust with remaining powdered sugar just before serving.<br>(Use melting directions on Nestle package for best results.<br>).","url":"https://recipe.bluelayer.org/recipe/15432/rich-chocolate-pumpkin-truffles"},{"id":"15429","title":"Cinnamon Whipped Cream For Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground","directions":"In a mixing bowl, whip the cream until slightly thickened.<br>Add the remaining ingredients and continue whipping until the cream holds its shape.<br>Spoon over the top of the hot chocolate.<br>*This recipe makes about 2 cups.<br>*<br>**Whipped cream should last for 24 hours covered in the refrigerator.<br>**<br>***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.<br>***","url":"https://recipe.bluelayer.org/recipe/15429/cinnamon-whipped-cream-for-hot-chocolate"},{"id":"15425","title":"Dr. Oz. Quinoa Chocolate Chip Cookies","ingredients":"peanut butter, smooth style, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>salt, table<br>nuts, almonds<br>quinoa, uncooked<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt.<br>Add the rest of the ingredients and mix until combined.<br>Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper.<br>Place in the freezer to set, about 20 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/15425/dr-oz-quinoa-chocolate-chip-cookies"},{"id":"15407","title":"4-Inch Chocolate Peanut Butter Cheesecake","ingredients":"pretzels, soft, unsalted<br>butter, without salt<br>cheese, parmesan, hard<br>sugars, brown<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>egg substitute, powder<br>vanilla extract<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.<br>Filling: Combine cream cheese, brown sugar, and cornstarch.<br>Beat until smooth.<br>Beat in melted chocolate, peanut butter, egg substitute and vanilla.<br>Beat well after each addition.<br>Add peanuts if desired.<br>Bake at 350F for 10 minutes.<br>Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.<br>Remove cake from oven and run a knife around the inside edge of the pan.<br>Turn the oven off and return the cake to the oven for an additional 20 minutes.<br>Chill, uncovered, overnight.<br>Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.<br>Cool to lukewarm, then pour over cheesecake.<br>Drizzle strips of melted chocolate over the peanut butter mixture.<br>Using a knife draw the dull side of the tip across the chocolate.<br>Chill till topping firms up.","url":"https://recipe.bluelayer.org/recipe/15407/4-inch-chocolate-peanut-butter-cheesecake"},{"id":"15406","title":"Chocolate Glaze II","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a small bowl, combine butter with sugar and cocoa.<br>Add vanilla.<br>Add milk gradually until smooth.<br>Drizzle over cake.","url":"https://recipe.bluelayer.org/recipe/15406/chocolate-glaze-ii"},{"id":"15403","title":"Caramel Shortbread Squares","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 350 degrees.<br>MIX in a medium bowl 2/3 cup butter, 1/4 cup white sugar and 1 1/4 cup flour until evenly crumbly.<br>PRESS into 9 inch square baking pan and bake for 20 minutes.<br>COMBINE in a 2 quart saucepan 1/2 cup butter, brown sugar, corn syrup and condensed milk.<br>Bring to a boil.<br>Continue to boil for 5 minutes.<br>REMOVE from heat and beat vigorously with a wooden spoon for about 3 minutes.<br>POUR over baked crust.<br>Cool until it begins to firm.<br>MELT chocolate and pour over caramel layer making sure to cover the layer completely.<br>CHILL and cut into squares.","url":"https://recipe.bluelayer.org/recipe/15403/caramel-shortbread-squares"},{"id":"15393","title":"Puppy Chow","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, powdered","directions":"Place the chocolate chips, butter and peanut butter into a liquid measuring cup and microwave for one minute.<br>Carefully take the measuring cup out of the microwave, stir and put the measuring cup back into the microwave and cook for 30 more seconds if needed to blend evenly.<br>Pour the cereal into a large bowl and pour the chocolate mixture over the cereal.<br>With a wooden spoon, stir in the chocolate mixture with the cereal until evenly coated.<br>Pour the cereal into a plastic bag and sprinkle the powdered sugar on top.<br>Shake the bag until the powdered sugar has coated the cereal<br>Pour onto a sheet of waxed paper and cool.","url":"https://recipe.bluelayer.org/recipe/15393/puppy-chow"},{"id":"15390","title":"Teddy-on-the-Go Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Combine all ingredients.<br>Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/15390/teddy-on-the-go-mix"},{"id":"15385","title":"Bajadera (Bah-Ya-Deh-Ra)","ingredients":"water, bottled, generic<br>sugars, granulated<br>butter, without salt<br>cookies, graham crackers, plain or honey, lowfat<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the water, sugar, and butter in a saucepan; bring to a boil.<br>Cook and stir until the sugar and butter dissolve, about 10 minutes.<br>Pour into a mixing bowl and cool to room temperature.<br>Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish.<br>Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer.<br>Spread the melted chocolate evenly over the bajadera.<br>Refrigerate overnight; cut into 16 pieces to serve.","url":"https://recipe.bluelayer.org/recipe/15385/bajadera-bah-ya-deh-ra"},{"id":"15359","title":"Miracle Chocolate-Coffee Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat","directions":"Place chocolate chips in a microwave-safe glass measuring cup; heat in microwave, stirring every 10 seconds, until melted and smooth, 1 to 2 minutes.<br>Stir yogurt into melted chocolate until icing is smooth.","url":"https://recipe.bluelayer.org/recipe/15359/miracle-chocolate-coffee-icing"},{"id":"15356","title":"English Toffee","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english<br>vanilla extract","directions":"Line a rimmed baking sheet with parchment paper, set aside to be ready for hot toffee<br>In a large heavy saucepan combine butter, sugar salt and peppers, bring to a boil, stirring until melted.<br>Stop stirring and et boil until mixture reaches 280 o n a candy thermometer, it will be golden brown.<br>Remove from heat and stir in vanilla and slivered almonds, being careful mixture is very hot ad will bubble.<br>Pour onto prepared parchment lined baking sheet, let sit a minute then evenly apply chopped chocolate, let melt a minute and then with an off set spatula evenly smooth chocolate over toffee, sprinle chopped nuts on evenly while chocolate is warm.<br>let cool completely then place in refrigerator until chocolate becomes set.<br>Break into pieces<br>This candy freezes really well, take out as many pieces as you want and keep the rest frozen!<br>NOTE; THE CAYENNE AND BLACKK PEPPER ARE NOT TO MAKE THE CANDY SPICY HOT!<br>IT JUST ADDS A BALANCE TO THE SWEETENESS AND ENHANCES IT!<br>THAT BEING SAID, THEY CAN BE OMITED IF YOU LIKE!","url":"https://recipe.bluelayer.org/recipe/15356/english-toffee"},{"id":"15348","title":"Godiva Raspberry Martini","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof<br>raspberries, raw","directions":"Shake or stir all ingredients.<br>Pour into a chilled martini glass.<br>Sit back and enjoy.","url":"https://recipe.bluelayer.org/recipe/15348/godiva-raspberry-martini"},{"id":"15344","title":"Chocolate Chip Yummies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees F (165 degrees C).<br>In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth.<br>Combine the flour and baking soda; stir into the creamed mixture.<br>Mix in the quick oats and chocolate chips.<br>Roll the dough into walnut sized balls.<br>Place balls 2 inches apart onto an ungreased cookie sheet and press to flatten slightly using a fork.<br>Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown.<br>Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/15344/chocolate-chip-yummies"},{"id":"15335","title":"Homemade Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic","directions":"Mix milk powder and cocoa powder thoroughly without any lumps and keep aside.<br>Boil sugar in 1 cup of water.<br>When the sugar dissolves, reduce the heat and put the white butter in it.<br>When the butter melts, add the milk powder and cocoa powder mixture, slowly stirring continuously.<br>When the mixture leaves the sides of the pan, simmer the heat and the put off the gas.<br>Let the mixture cool for 2-3 hours.<br>(Optional--Pour this in a greased baking tray and keep it in the fridge to cool for 1 hour.<br>Cut into desired shapes and store in a container.<br>I have also made small nut sized balls and rolled them in flaked coconut and nuts.","url":"https://recipe.bluelayer.org/recipe/15335/homemade-chocolate"},{"id":"15332","title":"Candy","ingredients":"sugars, granulated<br>butter, without salt<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"In a pre-heated saucepan put ur butter &amp; sugar on low to med heat.<br>Stir this mixture for 10 to 13 min, until a golden light brown color.<br>The mixture will start to look stringy when ready.<br>(I have no idea what the temp is suppose to read on thermometer)<br>Just to make sure it's ready to pour, at this stage I will drop a little of the mixture into ice cold water and taste to feel the texture.<br>The chewy texture in the middle needs to be gone.<br>It needs to b crunchy.<br>Remember to keep stirring!!!<br>Also do not burn or scorch the mixture<br>When ready pour mixture onto a cookie sheet covered with foil &amp; spread to about 1/4 inch thick<br>If u would like to add choc &amp; nuts do this now.<br>Start by pouring choc on, let it sit for a few sec to melt.<br>then spread evenly over candy.<br>While choc is still wet sprinkle on the nuts.<br>Apply a little pressure on top to help nuts stick into the choc when it's dry.<br>Let it chill for a few min the u can stick it in the fridge for 5 or 10 min.<br>Then Crack it up and enjoy : )","url":"https://recipe.bluelayer.org/recipe/15332/candy"},{"id":"15323","title":"Chocolate-Peanut Butter Oatmeal","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oats<br>water, bottled, generic<br>peanut butter, smooth style, without salt","directions":"Combine the hot chocolate mix and oat flakes.<br>Add the water, stir, and microwave for approximately one minute on high.<br>Stir well, and add the peanut butter.<br>This will melt into the oatmeal as you continue to stir.<br>I eat it without adding milk, but that is up to you.","url":"https://recipe.bluelayer.org/recipe/15323/chocolate-peanut-butter-oatmeal"},{"id":"15314","title":"Hot Chocolate with Cinnamon Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"To prepare the whipped cream, put the cream in a large mixing bowl.<br>Using a whisk or an electric mixer, whip the cream until it begins to stiffen.<br>In a small bowl, mix the sugar and cinnamon together and add to the cream.<br>Continue whipping until soft peaks form.<br>If not serving immediately, cover and refrigerate up to 3 hours ahead of time.<br>To prepare the hot chocolate: In a large saucepan, combine the milk, cocoa powder, sugar, and vanilla and cook, stirring constantly, until the mixture is hot, about 5 minutes.<br>Add the chocolate and cook, stirring constantly, until it has melted completely.<br>Remove from the heat and pour into large cups.<br>Top with cinnamon whipped cream and serve at once.","url":"https://recipe.bluelayer.org/recipe/15314/hot-chocolate-with-cinnamon-whipped-cream"},{"id":"15302","title":"Frozen Coconut-Brittle Ice Cream Pie","ingredients":"oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive","directions":"Preheat oven to 325F.<br>Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin.<br>Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.<br>Press into 9-inch pie plate.<br>Bake in 325F oven for 15 minutes or until lightly browned.<br>Cool.<br>Spoon ice cream evenly into pie crust.<br>Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle.<br>Freeze.","url":"https://recipe.bluelayer.org/recipe/15302/frozen-coconut-brittle-ice-cream-pie"},{"id":"15301","title":"Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Microwave chocolate chips in a bowl until smooth; stir in peanut butter.<br>Stir in cereal, mix until well coated.<br>Put powdered sugar in a large ziplock bag.<br>Pour coated cereal into bag of powdered sugar and shake.<br>Refrigerate.<br>Makes 8 servings of 1 cup each.","url":"https://recipe.bluelayer.org/recipe/15301/puppy-chow"},{"id":"15299","title":"Chocolate Praline Cake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the digestive biscuits into a large bowl and roughly crush with either your hands or the end of a rolling pin.<br>Set to one side.<br>Melt the butter and golden syrup together in a pan over a medium to low heat.<br>Once the butter has melted stir in the chocolate syrup, sultanas and crushed digestive biscuits.<br>Mix until well combined.<br>Press into a greased 11 x 7 baking tin.<br>Melt the chocolate in a glass bowl over a pan of simmering water.<br>Pour the melted chocolate over the praline base and spread to cover.<br>Refrigerate until the chocolate sets, approximately 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15299/chocolate-praline-cake"},{"id":"15298","title":"Tartufi","ingredients":"ice creams, vanilla<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>syrups, corn, light","directions":"Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer.<br>Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates.<br>Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary.<br>Freeze the ice cream scoops thoroughly.<br>To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water.<br>Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler.<br>Remove the ice cream balls from the freezer, and the second plate as well.<br>Here the trick is to going to be to try to get as thin a shell as possible around the ice cream.<br>Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until its coated.<br>Transfer it onto the unused dinner plate.<br>Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.","url":"https://recipe.bluelayer.org/recipe/15298/tartufi"},{"id":"15286","title":"Chocolate Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix well and enjoy your day.<br>Can also add Malt.","url":"https://recipe.bluelayer.org/recipe/15286/chocolate-milk"},{"id":"15266","title":"Chocolate Toffee Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>sugars, brown<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In a heavy saucepan, whisk together cream, brown sugar, corn syrup, butter and salt.<br>Butter will be lumpy, but dont worry.<br>Place saucepan over medium heat and bring to a simmer, whisking constantly.<br>If mixture starts to boil rapidly, reduce heat to maintain a simmer.<br>Simmer for 5 minutes.<br>Remove from heat.<br>Whisk in chocolate and vanilla until smooth.<br>Spoon hot toffee sauce over warm cupcakes and serve immediately.","url":"https://recipe.bluelayer.org/recipe/15266/chocolate-toffee-sauce"},{"id":"15261","title":"Hot Chocolate With Ginger","ingredients":"spices, ginger, ground<br>sugars, granulated<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, combine the first 3 ingredients and cook 5 minutes over medium high heat until the sugar dissolves and is golden; stirring frequently.<br>Remove from heat; cool slightly.<br>Stir in milk and syrup; cook over medium-low heat, stirring with a wire whisk.<br>Heat to 180 degrees or until tiny bubbles form around edge of pan, stirring frequently.<br>Do not boil.<br>Strain the milk mixture through a sieve; discard solids.","url":"https://recipe.bluelayer.org/recipe/15261/hot-chocolate-with-ginger"},{"id":"15260","title":"Hot Fudge","ingredients":"cream, fluid, heavy whipping<br>syrups, corn, light<br>sugars, brown<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt","directions":"In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly.<br>Simmer until mixture thickens, about 5 minutes.<br>Remove from the heat and whisk in the butter.<br>Serve while still warm.<br>What Makes This Recipe Sing: The versatility of this sauce makes it the WOW hostess gift.<br>Try with grilled fruit, over sponge cakes or even as a \"no need for the fondue pot\" chocolate dunk for fresh fruits, cookies and pound cakes.<br>This sauce is a classic and of course perfect for your favorite ice cream... My choice is peppermint ice cream.<br>Also, it makes for easily made s'mores and if all else fails, just use a good old-fashioned spoon!<br>BYOC: Try adding a swirl, by heating peanut butter and swirling in the fudge.<br>Add your favorite toasted nuts, a drop of peppermint or orange oil, or even your favorite cereal for a crunchy fudge sauce.","url":"https://recipe.bluelayer.org/recipe/15260/hot-fudge"},{"id":"15246","title":"Dipped Peanut Butter Sandwich Cookies","ingredients":"peanut butter, smooth style, without salt<br>cookies, graham crackers, plain or honey, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite","directions":"Spread peanut butter on half of the crackers; top with remaining crackers teaspoon make sandwiches.<br>Refrigerate.<br>In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.<br>Dip sandwiches and place on waxed paper until chocolate hardens.","url":"https://recipe.bluelayer.org/recipe/15246/dipped-peanut-butter-sandwich-cookies"},{"id":"15237","title":"El Dorado Hot Chocolate","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan.<br>Cover and bring to a boil over medium heat.<br>Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes.<br>(It should smell slightly burnt.<br>).<br>Pull pan from the heat and carefully pour the 1/4 cup water into the caramel.<br>Take care; it may spatter a lot.<br>Whisk until smooth and allow to cool.<br>(The burnt caramel can be held for up to 2 weeks at room temperature.)<br>When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate.<br>Bring the milk to a simmer in a medium pan over medium heat.<br>Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate.<br>Serve El Dorado Hot Chocolates with a spoon to stir the layers together.<br>Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.","url":"https://recipe.bluelayer.org/recipe/15237/el-dorado-hot-chocolate"},{"id":"15235","title":"Chocolate-Dipped Cherries With Pistachios","ingredients":"nuts, pistachio nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>cherries, sweet, raw","directions":"Line a baking sheet with parchment paper and set aside.<br>Place the pistachios in a shallow bowl and set aside.<br>Place chocolate in a medium bowl and set aside.<br>Bring cream to a simmer in a small saucepan over medium-high heat.<br>Pour hot cream over chocolate and let sit for about 30 seconds; stir until the chocolate melts completely.<br>Holding by the stem, dip the bottom of a cherry in the chocolate mixture, lightly shake off excess chocolate, and dip the cherry in the chopped pistachios.<br>Transfer to the prepared sheet pan.<br>Repeat with remaining cherries, refrigerate for 10 minutes, and store in a cool, dry place.<br>Cherries will keep for several hours.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/15235/chocolate-dipped-cherries-with-pistachios"},{"id":"15223","title":"Dark Chocolate Covered Popcorn Snack","ingredients":"snacks, popcorn, air-popped (unsalted)<br>nuts, cashew nuts, raw<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>butter, without salt<br>candies, semisweet chocolate<br>vanilla extract","directions":"Preheat oven to 250 degrees.<br>Place the popped corn and nuts in a large roasting pan and mix together.<br>In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.<br>Bring to a boil, stirring constantly.<br>Stir in the chocolate.<br>Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.<br>Remove from the heat and stir in the vanilla.<br>Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.<br>Bake for 1 hour, stirring occasionally.<br>Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool.<br>Store poppycock in a plastic ziploc bag.","url":"https://recipe.bluelayer.org/recipe/15223/dark-chocolate-covered-popcorn-snack"},{"id":"15216","title":"Strawberry Chocolate Mousse Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"In a bowl, mix crumbs and butter to blend thoroughly.<br>Press evenly onto bottom of 9-inch springform pan.<br>Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.<br>Place chocolate chips in blender container.<br>Pour water and corn syrup into a small saucepan.<br>Bring to a boil and simmer for 1 minute.<br>Immediately pour over chocolate chips and blend until smooth.<br>Pour into a mixing bowl and cool to room temperature.<br>While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks.<br>Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it.<br>Gently fold in the remaining whipped cream until mixture is thoroughly blended.<br>Transfer the mousse into the prepared pan and smooth the top.<br>The points of the strawberries might extend about the chocolate mixture.<br>Cover with plastic wrap and refrigerate for 4 to 24 hours.<br>Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks.<br>Add sugar.<br>Beat to form stiff peaks.<br>Remove the side of the springform pan and place the cake on a serving plate.<br>Pipe or dollop whipped cream onto top of cake.<br>Arrange remaining halved strawberries on whipped cream.<br>To serve, cut into wedges with thin knife, wiping blade between cuts.","url":"https://recipe.bluelayer.org/recipe/15216/strawberry-chocolate-mousse-cake"},{"id":"15214","title":"Chocolate Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave","directions":"In a small saucepan, bring evaporated milk to a simmer.<br>Pour 1/4 cup milk into a small bowl and stir in cocoa until it forms a smooth paste.<br>Simmer rest of milk for 2-3 minutes to reduce and thicken slightly.<br>Add cocoa paste and sweetener to milk in saucepan and stir over low heat until smooth.<br>Chill, covered, in refrigerator for at least 1 hour ( if too thick, stir in a little more evaporated milk until it reaches desired consistency).<br>Can be served hot, like hot fudge sauce, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/15214/chocolate-sauce"},{"id":"15213","title":"Sandcastle Brownie Mix","ingredients":"nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched","directions":"r&gt;In a 1 quart jar, layer the ingredients in the order which they are listed.<br>Be sure to pack down each layer firmly as you go.<br>Decorate the jar and attach a tag with the following instructions:<br>To prepare Brownies, preheat oven to 350 degrees F (175 degrees C).<br>Grease an 8x8 inch pan.<br>In a medium bowl, combine 2 eggs, 2/3 cup of vegetable oil and 1 teaspoon of vanilla extract; mix well.<br>Gradually stir in the contents of the jar until everything is well blended.<br>Spread evenly into the prepared pan.<br>Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the middle comes out clean.","url":"https://recipe.bluelayer.org/recipe/15213/sandcastle-brownie-mix"},{"id":"15196","title":"Raspberry Chocolate Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raspberries, raw<br>yogurt, greek, plain, nonfat<br>honey<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Puree chocolate milk, frozen raspberries, yogurt, honey and cocoa powder in blender.<br>Pour into glasses.<br>Drizzle with chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/15196/raspberry-chocolate-smoothie"},{"id":"15188","title":"Cafe Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180C.<br>Place the butter and sugar in a mixing bowl.<br>using an electric mixer, beat until light and creamy.<br>Beat in the condensed milk.<br>Add the flour and mix on low speed until smooth.<br>Stir in the choc bits until well combined.<br>Roll about 2 teaspoonfujls of the mixture into balls and place on baking paper-lined trays.<br>Press each ball gently with a floured fork.<br>Bake for 12-15 minutes or until lightly golden.<br>Remove from the over and allow to cool on the tray.","url":"https://recipe.bluelayer.org/recipe/15188/cafe-chocolate-chip-cookies"},{"id":"15185","title":"Rum Raisin Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>alcoholic beverage, distilled, rum, 80 proof<br>raisins, seeded<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine chocolate chips and whipping cream in a small saucepan.<br>Cook and stir over low heat until chocolate melts and mixture is smooth.<br>Stir in rum until smooth.<br>Stir in raisins and pecans.<br>Spoon into foil cups or drop by a spoon in small mounds onto baking sheet lined with waxed paper.<br>In another small saucepan, melt white chocolate over low heat, stirring constantly; drizzle over raisin clusters.<br>Chill until firm.<br>Store in a tightly covered container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/15185/rum-raisin-clusters"},{"id":"15170","title":"Gluten-Free Granola Bars","ingredients":"syrups, corn, light<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>nuts, cashew nuts, raw<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, flaxseed","directions":"Mix syrup and peanut butter in a saucepan over low heat until smooth, 3 to 5 minutes.<br>Remove saucepan from heat.<br>Stir about half the chocolate chips into the syrup mixture.<br>Mix remaining chocolate chips, almonds, cashews, oatmeal, crispy rice cereal, and flax seed meal in a bowl.<br>Pour the mixture from the saucepan over the mixture in the bowl; stir to evenly coat.<br>Transfer mixture to a 9x13-inch baking dish and press into an even layer; allow to cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/15170/gluten-free-granola-bars"},{"id":"15152","title":"Chocolate Oatmeal Porridge","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>oats<br>honey","directions":"Dissolve cocoa powder in hot water in a saucepan; add milk and bring to a boil.<br>Add salt and oats; simmer over low heat, stirring constantly, until oatmeal has thickened, about 15 minutes.<br>Remove from heat; stir in honey.","url":"https://recipe.bluelayer.org/recipe/15152/chocolate-oatmeal-porridge"},{"id":"15135","title":"Ww 1 Pt Chocolate-Peanut Butter Oatmeal Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>peanut butter, smooth style, without salt<br>oats<br>oil, canola","directions":"Mix milk, cocoa powder and sugar over low heat.<br>Bring to a boil and remove from heat.<br>Add the peanut butter stirring til the mix is melted.<br>Stir in oatmeal and the oil.<br>Drop 16 spoonfuls onto baking sheet lined with wax paper.<br>Freeze for at least 4 hours and store in freezer.","url":"https://recipe.bluelayer.org/recipe/15135/ww-1-pt-chocolate-peanut-butter-oatmeal-cookies"},{"id":"15134","title":"Easiest Eggless Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>lime juice, raw<br>vanilla extract<br>water, bottled, generic<br>oil, olive, salad or cooking<br>salt, table","directions":"Preheat the oven to 350F.<br>Mix the dry ingredients together in a large bowl.<br>Make a little space in the center and pour in oil, lemon juice, warm water &amp; vanilla essence.<br>Mix well in one direction until you get a nice smooth batter.<br>Pour the batter into a greased, lined baking tray.<br>Bake for 30-35 minutes or until a toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/15134/easiest-eggless-chocolate-cake"},{"id":"15127","title":"Crisp Cocoa-Pecan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>syrups, corn, light<br>syrups, corn, light<br>vanilla extract<br>nuts, pecans<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Whisk flour, cocoa, baking soda, and salt in medium bowl.<br>Stir butter and next five ingredients in another medium bowl until smooth.<br>Stir in flour mixture, then nuts.<br>Cover and chill until firm enough to scoop, at least four hours.<br>(Can be made one day ahead.<br>Keep chilled.<br>).<br>Position 1 rack in top third of oven and 1 tack in bottom third of oven and preheat to 325 degrees.<br>Line 3 large baking sheets with parchment.<br>Measure 2 level tablespoons of dough; roll between palms into ball.<br>Place on prepared sheet.<br>Using fingers, spread dough to 3\" diameter disk.<br>Repeat with remaining dough, spacing 5\" apart.<br>Bake cookies 8 minutes; reverse sheets.<br>Bake cookies until flat and beginning to darken around edges; about 10 minutes.<br>Transfer cookies on parchment to rack (cookies will crisp as they cool).<br>Can be made 4 days ahead.<br>Store airtight at room temperature.<br>Place rack inside rimmed baking sheet.<br>Place chocolate chips in small microwave-safe bowl.<br>Heat chips in microwave in 15 second intervals until smooth, stirring occasionally.<br>Drizzle chocolate over cookies.<br>Let stand until chocolate sets, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15127/crisp-cocoa-pecan-cookies"},{"id":"15123","title":"No Bake Special K Cookies","ingredients":"syrups, corn, light<br>sugars, granulated<br>vanilla extract<br>salt, table<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave corn syrup, sugar, vanilla extract and salt for 2 minutes.<br>Stir well and microwave for an additional 1-2 minutes.<br>You just want the sugar to be melted and combined well with the corn syrup.<br>You can use your stove top as well.<br>Don't overcook because the cookies will be hard.<br>When sugar mixture is done, add the peanut butter.<br>Stir well until well combined.<br>Stir in cereal until well combined.<br>Using a spoon, drop cookies onto wax paper and let cool.<br>I used Chocolatey Delight Special K cereal on my cover picture.<br>You can use any brand of cereal that you like.<br>You can also add in chocolate chips, nuts etc.<br>Just readjust cereal ration some.<br>Have fun.<br>Enjoy!<br>!","url":"https://recipe.bluelayer.org/recipe/15123/no-bake-special-k-cookies"},{"id":"15094","title":"Oatmeal Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>candies, semisweet chocolate<br>cream, fluid, heavy whipping","directions":"Preheat oven to 350.<br>Mix together all bar ingredients and evenly press into the bottom of a 13\" x 9\" baking pan.<br>Bake at 350 for 15 minutes; remove from oven.<br>For topping: Melt the chocolate in a sauce pan over low heat; gradually stir in the heavy cream; mix until well-combined.<br>Spread this mixture evenly over the baked bars in the pan.<br>Allow to cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/15094/oatmeal-cookie-bars"},{"id":"15081","title":"Very Shiny Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, without salt","directions":"Melt all ingredients over a water bath.<br>Stir constantly, avoiding bubbles.<br>Cool to room temperature.<br>Pour over cooled cake from the center and let spread itself, run a spatula along the cake side to distribute the glaze.","url":"https://recipe.bluelayer.org/recipe/15081/very-shiny-chocolate-glaze"},{"id":"15079","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>cream, sour, cultured<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mini semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Preheat oven to 400F<br>Combine flour, sugar, baking powder, and salt in a large mixing bowl.<br>Using a pastry blender, cut butter into flour mixture until it resembles pea-size pieces.<br>Gently stir sour cream and milk into flour mixture until blended, then fold in mini chips.<br>Turn dough out onto a lightly floured surface.<br>Shape it into a 12\" X 18\" rectangle, patting with your hands to flatten it evenly.<br>It should be approximately 3/4\" thick.<br>Using a pizza cutter or knife, cut dough into 3 inch squares.<br>Cut each square diagonally into triangles.<br>(This is easiest to accomplish by making the cuts into the rectangle of dough, but leaving the pieces in place.)<br>Sprinkle dough with sparkling sugar.<br>Separate dough, placing each triangle on parchment or silpat lined baking sheets, two inches apart.<br>Bake for 12 to 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/15079/chocolate-chip-scones"},{"id":"15074","title":"Chocolate Raspberry Shake","ingredients":"raspberries, raw<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, blend the raspberries, the frozen yogurt, and the milk until the mixture is smooth.<br>Pour the mixture into chilled glasses.","url":"https://recipe.bluelayer.org/recipe/15074/chocolate-raspberry-shake"},{"id":"15058","title":"Carl's Fudge Recipe","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Mix together in a stainless steel pan and bring to a boil for about 10 minutes It may take longer if the humidity is high.When the fudge makes a soft ball in a cup of water, it is ready for the peanut butter.<br>Mix in the peanut butter(can use more according to your taste) and then pour into two pie pan is you want it thinner.<br>if not pour into a 8x11 for thicker Fudge When it has cools , cut into squares before it gets cold.","url":"https://recipe.bluelayer.org/recipe/15058/carls-fudge-recipe"},{"id":"15050","title":"Chocolate Chipit Snackin' Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, distilled<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400F (200C).<br>In a bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.<br>Make a well in the center.<br>Add oil, vanilla, vinegar, and warm water.<br>Stir just until moist.<br>Add hocolate chips.<br>Spoon batter into prepared muffin tin (use cupcake papers), filling 3/4 full.<br>Bake for 15 to 20 minutes.<br>Note: Sprinkle a few fresh or frozen raspberries on top of each muffin before baking to make these muffins more eye pleasing and even more delicious.","url":"https://recipe.bluelayer.org/recipe/15050/chocolate-chipit-snackin-muffins"},{"id":"15042","title":"Hot Cocoalate Mix Recipe from the More With Less Mom","ingredients":"cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>sugars, brown<br>spices, cinnamon, ground<br>vanilla extract<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, pepper, red or cayenne","directions":"Place all ingredients in a food processor and grind until powdery, about 30 seconds.<br>If you process it too long it will get too warm and melt your chocolate.<br>It is better to have little chunks of chocolate than to melt it.<br>This is why you have to pre-chop your chocolate.<br>Store in a mason jar or other air-tight container.<br>For 6 months or so, which means you can make this gift way ahead.<br>If you want to be fancy you can heat your milk on the stove, but if Im just making a single serving I microwave in a mug for 2 minutes.<br>Add 2 Tbl of mix to 1 c of milk and stir to combine.<br>You can use water, but if youre bothering to spend the money on chocolate squares for the ingredients why would you cheap out on the liquid?","url":"https://recipe.bluelayer.org/recipe/15042/hot-cocoalate-mix-recipe-from-the-more-with-less-mom"},{"id":"15026","title":"Basic Snack Cake Mix Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated","directions":"In a large bowl, combine all ingredients.<br>Stir with a wire whisk till blended.<br>Divide mix proportionately into six 2 1/2 c. containers with tight fitting lids, about 2 1/4 c. each.<br>Seal containers.<br>Label with date and contents.<br>Store in a cold dry place.<br>Use within 10 to 12 weeks.<br>Makes 6packages or possibly about 13 1/2 c. SNACK CAKE MIX.<br>Will Make: Applesauce Snack Cake Banana Walnut Snack Cake Carrot Snack Cake Double Chocolate Snack Cake Oatmeal Spice Next time you go to the store, look at the boxes for other ideas!<br>I'll type up the applesauce one for you to give you an idea of what's involved; the items with the asterisk are in all the recipes - just the ty of nuts, fruits and flavorings change.<br>1 pkg snack cake mix*<br>1 egg* 1/3 c. vegetable oil*<br>3/4 c applesauce1 1/2 t cinnamon 1/2 teaspoon grnd allspice 1/8 teaspoon grnd cloves 1/2 c minced nuts1 c (golden brown) raisins<br>Preheat oven to 325F.<br>Pour snack cake mix into an ungreases 8- or possibly 9-inch square baking pan; set aside.<br>In a small bowl, combine egg, oil, applesauce, cinnamon, allspice a cloves, beating with a fork to combine.<br>Stir in snack cake mix till smoot and blended.<br>Stir in nuts and raisins.<br>Bake 35 - 45 min till a wooden pick inserted in the center comes out clean.<br>Cold on a rack Serves 6","url":"https://recipe.bluelayer.org/recipe/15026/basic-snack-cake-mix-recipe"},{"id":"15005","title":"Puppy Chow","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Melt first three ingredients.<br>Pour over cereal, and stir well.<br>Pour powdered sugar in a brown grocery ban and add cereal and shake well to coat evenly.","url":"https://recipe.bluelayer.org/recipe/15005/puppy-chow"},{"id":"14973","title":"Easy-Bake Oven Children's Chocolate Cake Mix","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>shortening, vegetable, household, composite","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt; stir with a wire whisk until blended.<br>With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.<br>Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids (or small Ziploc bags); seal containers.<br>Label with date and contents.<br>Store in a cool dry place.<br>Use mix within 12 weeks.<br>Makes 11 packages of Children's Chocolate Cake Mix for Easy-Bake style oven.<br>To use: If using child's play oven, follow manufacturer's directions for baking cakes or preheat Mom's oven to 375.<br>Combine 1 package cake mix and 4 teaspoons water.<br>Mix together and stir with a fork or spoon until blended and smooth.<br>Pour mixture into greased and floured 4 inch round miniature baking pan.<br>Bake as directed for play oven or 12 to 13 minutes in Mom's oven.<br>Remove from oven and cool in pan on a rack for 5 minutes.<br>Invert onto a small plate and remove pan.<br>When cool, frost with Easy-Bake Oven Children's Chocolate Frosting.<br>Serves 2 children.","url":"https://recipe.bluelayer.org/recipe/14973/easy-bake-oven-childrens-chocolate-cake-mix"},{"id":"14965","title":"Fudgy Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Toss popcorn with melted butter.<br>Sprinkle on pudding mix.<br>Toss to coat.","url":"https://recipe.bluelayer.org/recipe/14965/fudgy-popcorn"},{"id":"14960","title":"Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, corn, peanut, and olive<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Mix together popcorn, peanuts, and rice krispies.<br>Heat chocolate candy melts and peanut butter until melted (about 2 minutes in the microwave).<br>Pour over dry mixture and stir.<br>Flatten mix on cookie sheet (cover cookie sheet with wax paper first).<br>Let cool (can refriegerate to cool faster).<br>Break into pieces and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/14960/chocolate-popcorn"},{"id":"14959","title":"Chocolate Quick Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>water, bottled, generic<br>raisins, seeded","directions":"In double boiler over hot, not boiling, water melt and combine chips, corn syrup and water.<br>Remove from heat and add 2 cups of your add-in.<br>Drop by teaspoonfuls on wax paper or silpat and chill.","url":"https://recipe.bluelayer.org/recipe/14959/chocolate-quick-candy"},{"id":"14951","title":"Crispy Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>cornmeal, degermed, unenriched, yellow<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda.<br>Add the butter and vanilla; pulse until the mixture resembles moist sand.<br>Add the melted chocolate and pulse just until the dough comes together.<br>Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.<br>Preheat the oven to 325.<br>Line 2 large baking sheets with parchment paper.<br>Roll out each dough disk to flatten to about 1/4 inch thick between 2 sheets of parchment paper.<br>Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible.<br>Transfer the rounds to the prepared baking sheets 1 inch apart.<br>Gather and reroll the scraps and stamp out more cookies.<br>Bake the cookies for about 18 minutes, until the tops are firm.<br>Let cool completely on the baking sheets before serving.","url":"https://recipe.bluelayer.org/recipe/14951/crispy-chocolate-cookies"},{"id":"14947","title":"Chocolate Frosting II","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a saucepan over medium heat, melt butter.<br>Stir in cocoa and vanilla.<br>Place confectioners' sugar in a large bowl.<br>Pour in cocoa mixture.<br>Beat well (mixture will be extremely thick).<br>Beat in milk, a teaspoon at a time, until desired consistency is achieved.","url":"https://recipe.bluelayer.org/recipe/14947/chocolate-frosting-ii"},{"id":"14934","title":"White Chocolate Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.<br>Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).<br>Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.","url":"https://recipe.bluelayer.org/recipe/14934/white-chocolate-buttercream-frosting"},{"id":"14930","title":"Vegan Chocolate Chip Cookies","ingredients":"egg substitute, powder<br>water, bottled, generic<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat over to 375; use a non-stick cookie sheet.<br>In a food processor, whip the Ener-G Egg Replacer and water together until it's thick and creamy.<br>In a large bowl, cream the butter, sugar, brown sugar and vanilla.<br>Add the egg replacer mixture to this wet mixture and throughly combine.<br>In a separate bowl combine the remaining dry ingredients except chocolate chips.<br>Gradually beat the flour mixture into the wet mixture until it begins to form a dough.<br>When it is almost thoroughly comined, add the chocolate chips.<br>Bake for 8 - 10 minutes or until golden brown.<br>Let stand for 2 minutes, move to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/14930/vegan-chocolate-chip-cookies"},{"id":"14928","title":"Cranberry Orange Granola Bars","ingredients":"oats<br>nuts, almonds<br>salt, table<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>orange juice, raw<br>sweetener, syrup, agave<br>orange juice, raw<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Combine all the ingredients, except for the white chocolate, in a large mixing bowl and, using your hands or a spoon, evenly combine.<br>Line a jelly roll pan or a light baking sheet with parchment paper.<br>Pour the granola bar mix onto the pan, then spread out and pack using your fingers until you have a rectangle thats about 1/3 inch thick.<br>Bake in a 325 degrees F oven for 2530 minutes, or until it begins to turn golden brown.<br>After removing the pan from the oven, cut into 14 bars before they cool.<br>Next, allow them to cool for 12 hours until they reach room temperature.<br>Once the granola bars are cooled, melt the white chocolate using a double broiler method or by microwaving it in 1-minute increments at 30% power until melted and warm.<br>Gently dip the bottom side of each granola bar in white chocolate and then place back onto the parchment.<br>Then drizzle any remaining white chocolate over the bars.<br>Allow 12 hours for the white chocolate to set before serving.","url":"https://recipe.bluelayer.org/recipe/14928/cranberry-orange-granola-bars"},{"id":"14925","title":"Chocolate Blueberry Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>seeds, flaxseed<br>water, bottled, generic<br>salt, table<br>blueberries, raw<br>vinegar, balsamic<br>syrup, maple, canadian<br>blueberries, raw","directions":"Preheat oven to 350'F.<br>Grease a 9\" round cake pan.<br>I sprayed my pan with a light oil and put a 9\" round piece of parchment on the bottom to ensure the cake didn't stick.<br>In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.<br>In a blender combine water and 1/2 cup blueberries and balsamic vinegar.<br>Blend until well mixed.<br>This will be watery.<br>Make a well in the dry ingredients and pour in the blueberry mixture.<br>I used my hand blender and mixed everything up well together.<br>Add.<br>the liquid sweetener and mix again until the batter is nice and smooth.<br>Bake 30 minutes or until a tooth pick comes out clean.<br>Cool completely in the cake pan and flip out onto a serving platter.<br>At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake.<br>I did this a few times to make sure the syrup penetrated the cake.<br>Then I put the blueberries on top of the cake.<br>I glazed it with the rhubarb syrup and it gave the cake a nice shine.<br>You can also just drizzle some maple or agave syrup over the cake if you like.<br>It will probably make it sweeter.<br>I let it set up for a few hours in the fridge.<br>You can also put a dollop of your favorite whipped topping on this as well.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/14925/chocolate-blueberry-cake"},{"id":"14921","title":"Super Easy Okara Scones","ingredients":"okara<br>wheat flour, white, cake, enriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"This is the okara I used.<br>Put everything in a bowl and mix it by hand.<br>Stop when it forms a large lump.<br>Put the dough on a surface lightly coated with flour and spread it to a 1.5 - 2cm thickness with a rolling pin.<br>Cut out with a cutter or knife.<br>Bake for 20-30 minutes in an oven heated to 170-180C, and they're done.<br>Enjoy with maple syrup or jam.<br>It increases the calorie count, but I recommend adding chocolate chips.<br>It's moist and tasty.","url":"https://recipe.bluelayer.org/recipe/14921/super-easy-okara-scones"},{"id":"14913","title":"Chocolate Milk Shake","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Microwave ice cream until creamy.<br>Add pudding; mix until dissolved.","url":"https://recipe.bluelayer.org/recipe/14913/chocolate-milk-shake"},{"id":"14910","title":"Paleo Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"In a small saucepan over very low heat, melt chocolate and coconut oil.<br>Stir in vanilla extract.<br>Place frosting in refrigerator for 15-30 minutes to thicken.<br>Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.<br>Frost over Paleo Chocolate Cupcakes (see my recipe box).","url":"https://recipe.bluelayer.org/recipe/14910/paleo-chocolate-frosting"},{"id":"14893","title":"Chocolate Milk","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the chocolate topping into the milk.<br>Stir until brown!<br>There you go!<br>Chocolate Milk.<br>To make more you'll need :.<br>A Blender.<br>A Bottle of Chocolate Topping.<br>And Milk.<br>Put 1 cup of Chocolate topping into the blender.<br>Poor in the milk<br>Blend until frothy.<br>There you go TWO ways to make chocolate milk.","url":"https://recipe.bluelayer.org/recipe/14893/chocolate-milk"},{"id":"14856","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>sugars, granulated","directions":"Special equipment: fluted candy cup molds<br>To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt.<br>Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point.<br>Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.<br>Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides.<br>Pour the excess chocolate back into the bowl and let set or chill to set.<br>Meanwhile, mix the peanut butter with the confectioners' sugar.<br>Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.<br>Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate.<br>Let set, then turn out of the mold.","url":"https://recipe.bluelayer.org/recipe/14856/peanut-butter-cups"},{"id":"14850","title":"Edible Chocolate Chip Cookie Dough","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,","directions":"In a mixing bowl, cream butter and sugars<br>Beat in vanilla and milk.<br>Gradually add flour.<br>Stir in chocolate chips<br>Store in refrigerator","url":"https://recipe.bluelayer.org/recipe/14850/edible-chocolate-chip-cookie-dough"},{"id":"14836","title":"Chocolate Chocolate Chip Cookies","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (180C, or gas mark 4).<br>In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency.<br>Set aside.<br>In a large-size bowl, mix butter and sugar until creamy.<br>Add \"flax egg\" and vanilla.<br>In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt.<br>Add this dry mixture to the wet mixture, and mix until everything is well blended.<br>If you need a little extra moisture, add a small amount of water or nondairy milk.<br>Stir in chips.<br>Form balls and flatten slightly on an ungreased cookie sheet.<br>Bake for 7 to 9 minutes, until the tops are no longer gooey.","url":"https://recipe.bluelayer.org/recipe/14836/chocolate-chocolate-chip-cookies"},{"id":"14832","title":"Marshmallow Lamingtons","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>candies, marshmallows","directions":"Melt chocolate in bowl over boiling water, stir until smooth.<br>Remove from heat and allow to cool slightly.<br>Spread coconut out on a sheet of parchment paper.<br>Hold each marshmallow with a toothpick, dip in chocolate until completely covered, then roll in coconut and set on rack for 30 minutes to dry.<br>Serve with coffee.","url":"https://recipe.bluelayer.org/recipe/14832/marshmallow-lamingtons"},{"id":"14826","title":"Homemade Chocolate Peanut Butter Protein Bars","ingredients":"beverages, protein powder whey based<br>oats<br>honey<br>peanut butter, smooth style, without salt<br>seeds, flaxseed<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>oil, olive, salad or cooking","directions":"pre-heat oven to 350f degrees.<br>chop oats in a food processor or blender<br>mix all ingredients completely, except oil, in large bowl.<br>use oil to grease a 9x9 baking dish, line bottom of dish w/ foil (so they dont stick) and pour mixture into pan.<br>cook for 25 minutes.<br>let cool before cutting into 6 bars.","url":"https://recipe.bluelayer.org/recipe/14826/homemade-chocolate-peanut-butter-protein-bars"},{"id":"14816","title":"Chocolate Faux-Bois Disks","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cut a piece of acetate (see Sources, page 342) to fit the back of a baking sheet.<br>Tape acetate to inverted baking sheet.<br>Melt bittersweet chocolate (see page 323).<br>Coat the surface of a wood-graining tool with a thick layer of melted bittersweet chocolate.<br>Starting at the top of the acetate, rock the coated tool back and forth while dragging it in one swift motion to make a vertical striation.<br>If you are not satisfied with how it looks, repeat motion over each strip right away.<br>Transfer baking sheet to the freezer and chill until set, about 3 minutes.<br>Melt white chocolate (see page 323).<br>Stir to cool slightly (it should not be piping hot), then pour the white chocolate on top of the coated acetate.<br>Using an offset spatula, quickly but gently spread the melted white chocolate evenly over the entire surface (do not press too hard or the dark chocolate will smear).<br>Freeze baking sheet for 30 seconds to allow the chocolate to set slightly.<br>Remove from freezer, and use a 2 1/4-inch round cookie cutter (the same size as the top of cupcakes) to cut rounds of chocolate (press down to the acetate), leaving them intact on the baking sheet.<br>Return to freezer and allow chocolate to set completely, at least 10 minutes (or up to 2 days, wrapped well in plastic).<br>Once chocolate has hardened, remove tape from one side of the pan; lifting acetate from that side, punch out the chocolate rounds (leave on baking sheet).<br>Refrigerate until ready to use, up to 2 hours.<br>To avoid leaving any fingerprints on the surface, use an offset spatula to transfer rounds to cupcakes.","url":"https://recipe.bluelayer.org/recipe/14816/chocolate-faux-bois-disks"},{"id":"14805","title":"Unforgettable White Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>butter, without salt","directions":"In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat.<br>Cool until slightly warm.<br>In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth.<br>Cut 1-1/2 cups butter into pieces.<br>Add to cream cheese; beat until fluffy.<br>Gradually add cooled chocolate, beating until well blended.","url":"https://recipe.bluelayer.org/recipe/14805/unforgettable-white-chocolate-frosting"},{"id":"14804","title":"Chocolate Caramel Sauce","ingredients":"butter, without salt<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a saucepan, melt butter over medium heat.<br>Add brown sugar, corn syrup and salt.<br>Increase heat to medium-high and bring to a boil, stirring constantly.<br>Once boiling, it will look like bubbling lava.<br>Boil for 1 minute.<br>Remove from heat and whisk in cream.<br>Add chocolate chips and whisk until melted and smooth.<br>The sauce will look like its separating but will smooth out after a minute or so of whisking.<br>The sauce will thicken as it cools.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/14804/chocolate-caramel-sauce"},{"id":"14801","title":"Chocolate Crisps - Candy","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>raisins, seeded","directions":"Melt the butter in a saucepan; break the chocolate into smaller pieces and melt with the butter.<br>Stir.<br>Add rice crispies and raisins (or other ingredient of your choice).<br>Pour the mixture into a 9 x 13 inch pan or cookie sheet with raised edges; should be lined with parchment paper.<br>Let the mix cool and cut/break into smaller pieces.<br>Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/14801/chocolate-crisps-candy"},{"id":"14797","title":"No Bake Chocolate Peanut Butter Bars (Grain Free)","ingredients":"nuts, almonds<br>nuts, walnuts, english<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>vanilla extract<br>honey<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>cocoa, dry powder, unsweetened<br>cream, fluid, heavy whipping","directions":"Pulse nuts, flax and shredded coconut in a food processor until fine meal; place in large bowl.<br>Melt coconut oil and nut butter over medium low heat, stirring until smooth.<br>Add vanilla, honey and salt, stirring until incorporated; fold into nutmixture and mix thoroughly.<br>Press into a 9 x 12-inch baking pan lined with parchment paper or waxed paper; chill in freezer for 20 minutes.<br>Meanwhile, melt the second 1/2-cup coconut oil over low heat; add honey and stir until blended.<br>Stir in cocoa with a wire whisk, until smooth.<br>Add coconut cream concentrate and stir.<br>Quickly spread over frozen bars, then return to the freezer for another 10 minutes.<br>Remove from freezer and lift bars out with the parchment paper.<br>Cut into bars.<br>Serve immediately and keep leftovers in refrigerator.","url":"https://recipe.bluelayer.org/recipe/14797/no-bake-chocolate-peanut-butter-bars-grain-free"},{"id":"14767","title":"Eula Maes Advice on Making Roux","ingredients":"oil, corn, peanut, and olive<br>wheat flour, white, all-purpose, unenriched","directions":"Heat the oil in a heavy (preferably cast-iron) pot over medium heat for about 2 minutes.<br>Add the flour and blend.<br>Stir slowly and constantly.<br>To make a blond roux, the color of sandpaper, it will take about 8 minutes.<br>For a roux the color of peanut butter, cook for about 12 minutes.<br>A dark roux one the color of chocolate, will take 15 to 18 minutes.<br>As it cooks, the roux will thicken.","url":"https://recipe.bluelayer.org/recipe/14767/eula-maes-advice-on-making-roux"},{"id":"14766","title":"Chocolate Chunk Oat Cookies","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Soften the butter.<br>Beat it with the condensed milk and sugar until light and creamy.<br>Add flour, oats, baking powder and chocolate.<br>Mix thoroughly.<br>Put dessertspoons of the mixture on oven trays which have been greased and lined with baking paper.<br>Press down with a fork.<br>Bake for 15 minutes, rotating the trays halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/14766/chocolate-chunk-oat-cookies"},{"id":"14761","title":"Chocolate Peanut Brittle","ingredients":"sugars, granulated<br>syrups, corn, light<br>oil, corn, peanut, and olive<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>vanilla extract","directions":"Grease a 15-in.<br>x 10-in.<br>x 1-in.<br>baking pan and a metal spatula; set aside.<br>In a 2-at.<br>microwave safe bowl, combine sugar and corn syrup.<br>Microwave, uncovered, on high for 4 minutes; stir.<br>Cook 3 minutes longer.<br>Stir in peanuts and butter.<br>Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot).<br>Quickly stir in cocoa, baking soda, and vanilla until combined.<br>Immediately pour onto prepared pan; spread with the metal spatula.<br>Cool before breaking into pieces.<br>Store in an airtight container.<br>Note: This recipe was tested in a 1,100-watt.<br>microwave.","url":"https://recipe.bluelayer.org/recipe/14761/chocolate-peanut-brittle"},{"id":"14743","title":"Chocolate Honey Fudge","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>butter, without salt","directions":"Boil sugar, chocolate, salt and milk for five minutes.<br>Add honey and boil to soft ball stage (240F).<br>Add butter and let stand until lukewarm.<br>Beat until creamy.","url":"https://recipe.bluelayer.org/recipe/14743/chocolate-honey-fudge"},{"id":"14738","title":"Fresh Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>cream, fluid, heavy whipping<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>blueberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 400 degrees F.<br>Mix flour, sugar, baking powder and salt.<br>Pour in cream and *(Berries or chocolate chips if using), and mix gently until dough just comes together.<br>Turn out onto lightly floured board and pat into a 10 X 1 1/2 inch round.<br>Cut into 8 triangles, brush with the melted butter and sprinkle with sugar.<br>Place 1\" apart on parchment lined baking sheet.<br>Bake for aprox.<br>12 minutes or until lightly browned on top.<br>* if berries are really juicy, put a little less cream in the recipe.","url":"https://recipe.bluelayer.org/recipe/14738/fresh-raspberry-scones"},{"id":"14735","title":"Easy Butter Cookies II","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease cookie sheets.<br>In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy.<br>Stir in the vanilla and then the flour to form a soft dough.<br>Roll the dough into walnut sized balls.<br>Place the cookies 2 inches apart onto the cookie sheet.<br>Flatten each cookie to 1/4 inch thick using the bottom of a glass dipped in confectioners' sugar.<br>Bake for 8 to 10 minutes in the preheated oven, until the edges are just beginning to brown.<br>Do not over cook.<br>Remove from cookie sheets to cool on wire racks.<br>Melt the coating chocolate over a double boiler or in the microwave, stirring frequently until smooth.<br>Spread chocolate onto the bottom of each cookie.<br>Place cookies chocolate side down onto waxed paper until set.","url":"https://recipe.bluelayer.org/recipe/14735/easy-butter-cookies-ii"},{"id":"14692","title":"Peanut Butter Fudge","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>peanut butter, smooth style, without salt<br>vanilla extract<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Carefully line an 8\" square baking pan with parchment paper.<br>Fold the corners carefully and tape the sides if necessary.<br>Don't worry, it doesn't get baked!<br>Add sugar, butter and evaporated milk to a heavy 2 quart saucepan.<br>On high heat, stir mixture and bring to a full rolling boil.<br>Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides.<br>Remove from heat, and allow to cool for 2 minutes.<br>Add peanut butter, and stir until completely melted and incorporated.<br>Add vanilla and marshmallows, and stir until completely melted and incorporated.<br>There should be no visible streaks of peanut butter or marshmallow.<br>Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness.<br>While mixture is still warm, press M&amp;Ms into the top of the fudge.<br>I use an even grid pattern, typically 7 across and 7 down.<br>Keep in mind that it's much easier to cut around M&amp;Ms than through them.<br>Press deeply enough to avoid popping out later.<br>If M&amp;Ms start to crack after being pressed into the fudge, the mixture is too hot.<br>In that case, wait a few minutes, and try again.<br>Refrigerate for at least 4 hours.<br>Carefully lift out the fudge by grabbing opposite sides of the parchment paper.<br>Cut even rows between M&amp;Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting.<br>Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!","url":"https://recipe.bluelayer.org/recipe/14692/peanut-butter-fudge"},{"id":"14685","title":"Magic Chocolate Potion","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched","directions":"Mix the sugar, cocoa, and milk together in a small saucepan on low heat until it is combined.<br>Bring the mixture to a boil.<br>Now lower the heat and stir in the butter completely.<br>Add the sifted flour and stir it until it is mostly combined with the chocolate, on low heat.<br>Return the mixture to a boil and boil it while stirring it for about 10 seconds more.<br>Turn off the heat and put the saucepan full of chocolate onto a large bowl of ice to cool it before you pour it into tupperware for storage, pour it over ice cream as hot fudge sauce, or pour it into a cup of milk to make a great cup of chocolate milk.","url":"https://recipe.bluelayer.org/recipe/14685/magic-chocolate-potion"},{"id":"14674","title":"Candy Bar Dough Bites","ingredients":"nuts, almonds<br>nuts, cashew nuts, raw<br>oats<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, add almonds and cashews.<br>Pulse until almost to a flour consistency.<br>Add in oats and pulse again so the oats blend into the nuts.<br>Add in peanut butter and maple syrup.<br>Blend again.<br>Scrape down sides if needed, and check dough.<br>Make sure it has enough moisture to roll into balls.<br>If needed, add more peanut butter or maple syrup.<br>Add in chocolate almonds or chocolate chips.<br>Pulse one more time to incorporate everything.<br>Roll dough into 1-inch bites.<br>Store in refrigerator.<br>They will keep about 4 days.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/14674/candy-bar-dough-bites"},{"id":"14648","title":"Rachel Allen's chocolate, toffee and peanut squares recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, canned, condensed, sweetened<br>oil, corn, peanut, and olive","directions":"Preheat the oven to 180C/160C fan/gas 4.<br>Line the base of a 20 x 30cm Swiss roll tin with baking parchment.<br>In a food processor, whiz together the caster sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs.<br>Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar.<br>Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.<br>Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.<br>Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.<br>Place the milk chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt.<br>Remove from the heat and pour over the peanut- studded dulce de leche, allowing it to cool, then leave in the fridge for 1-2 hours to set.<br>Once set, cut the mixture into squares in the tin and serve.","url":"https://recipe.bluelayer.org/recipe/14648/rachel-allens-chocolate-toffee-and-peanut-squares-recipe"},{"id":"14609","title":"Chocolate Chip Brownie Coconut Larabar (Copycat)","ingredients":"nuts, almonds<br>nuts, walnuts, english<br>dates, deglet noor<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Process the almonds,walnuts, dates, cocoa powder, vanilla extract and coconut, if using, in a food processor or high speed blender (if using a blender you'll probably need to use the tamper).<br>If you'd like these extra chocolatey, you can also process with the chocolate chips, or chop the chocolate into small pieces and manually mix it inches.<br>Roll the mixture into small balls and enjoy!","url":"https://recipe.bluelayer.org/recipe/14609/chocolate-chip-brownie-coconut-larabar-copycat"},{"id":"14606","title":"Peanut Butter, Chocolate Chip and Chickpea Cookies","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>vanilla extract<br>peanut butter, smooth style, without salt<br>honey<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350F (180C) F.<br>In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.<br>Transfer the chickpea mixture into a bowl.<br>Stir in the chocolate chips until evenly distributed.<br>You may find the batter is very sticky.<br>Wet your hands, form the batter into about 1 1/2 inch balls.<br>Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.<br>Flatten the balls with your finger or the back of a fork.<br>Bake for 8 to 12 minutes until the cookies are set.<br>Let cool on the sheet on a wire rack for a few minutes.<br>Remove from sheet, transfer to the wire rack and let cool completely or serve warm.<br>Makes about 1 dozen.","url":"https://recipe.bluelayer.org/recipe/14606/peanut-butter-chocolate-chip-and-chickpea-cookies"},{"id":"14596","title":"Chocolate hot cross buns recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>sugars, powdered<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Sift the flour into a mixing bowl and stir in the salt, yeast, sugar and cocoa powder.<br>Make a well in the centre of the mixture and add the water.<br>Bring the ingredients together with a spatula initially, then use clean hands to mix together thoroughly and form a soft dough.<br>Turn out on to a lightly floured surface and knead for at least 5 minutes until the dough is soft and elastic.<br>This gives the bread a good springy texture.<br>Mix in chocolate chips and knead for another minute, before dividing the mixture into 16 even buns.<br>Arrange on a baking tray, cover loosely with a damp tea towel and leave to prove somewhere warm for 2 hours until the buns almost double in size.<br>Heat the oven to 200C/180C fan/gas mark 6.<br>Mix the flour with a little cold water into a paste and spoon into a piping bag.<br>Pipe a cross on to each bun then bake for 20-25 minutes until well risen and golden.<br>Brush with the honey while still warm from the oven and allow to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/14596/chocolate-hot-cross-buns-recipe"},{"id":"14592","title":"Chocolate Sauce","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a medium saucepan, whisk together brown sugar, cocoa and cornstarch.<br>Gradually mix in milk until well blended.<br>Bring to a boil, stirring constantly, until thickened, about 1 minute.<br>Remove from heat and whisk in vanilla.<br>Serve right away.","url":"https://recipe.bluelayer.org/recipe/14592/chocolate-sauce"},{"id":"14588","title":"Chocolate Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"In a chilled bowl, whip cream until it begins to thicken.<br>Add sugar and cocoa.<br>Continue whipping until soft peaks form.<br>Store covered in the refrigerator if not using immediately.","url":"https://recipe.bluelayer.org/recipe/14588/chocolate-whipped-cream"},{"id":"14584","title":"Peanut Butter Fondue","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, brown<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.<br>Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.<br>If desired, add chocolate sauce and stir well.<br>Continue heating until warmed through.<br>Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.<br>My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.<br>Make this vegan by using margarine, soy milk, and vegan chocolate!","url":"https://recipe.bluelayer.org/recipe/14584/peanut-butter-fondue"},{"id":"14566","title":"Almost Fat-Free Fudge Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>nuts, pecans<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Lightly grease an 8x8-inch pan.<br>Melt the chocolate chips in a large microwave-safe bowl.<br>Melt in increments of 15-20 seconds, stirring after each increment.<br>Be careful not to burn!<br>Once the chocolate is smooth when stirred, allow to sit for a minute or two.<br>Add yogurt and sugar to the melted chocolate and mix until combined.<br>Sift flour, cocoa powder, and baking soda.<br>Add this flour mixture and nuts to the chocolate mixture.<br>Stir until just combined.<br>Add the water and stir carefully until the batter comes together.<br>Pour the batter into the prepared pan.<br>Bake for 20-30 minutes, until baked through.<br>Allow the brownies to cool completely before removing from the pan and slicing.","url":"https://recipe.bluelayer.org/recipe/14566/almost-fat-free-fudge-brownies"},{"id":"14545","title":"Chocolate Chip Dumplings Recipe","ingredients":"water, bottled, generic<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Syrup: In small saucepan, combine water, sugar, brown sugar, butter&amp; salt.<br>Bring to boiling.<br>Add vanilla.<br>Keep hot over low heat while mixing dumplings.<br>Dumplings:.<br>Preheat oven to 375.<br>Stir together flour, sugar, baking powder&amp; salt.<br>Combine milk&amp; oil; add all at once to dry ingredients.<br>Stir just until combined.<br>Stir in chocolate chips&amp; nuts.<br>Pour HOT syrup into an 8\"-square baking dish.<br>Drop 12 dumplings into syrup.<br>Bake at 375 for 25 minutes until done.<br>Serve warm with whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/14545/chocolate-chip-dumplings-recipe"},{"id":"14542","title":"Bite Sized Brownies (Egg-Free)","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>vanilla extract<br>seeds, flaxseed<br>water, bottled, generic<br>salt, table<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter and chocolate either using your microwave or a double boiler.<br>Stir to combine.<br>Stir in sugar and vanilla extract.<br>Combine flax seed meal in a microwafe safe bowl and microwave on high for 30 seconds.<br>Add to the chocolate butter mixture and stir to combine.<br>In another bowl combine salt, baking soda, cocoa and flour.<br>Add the wet ingredients and stir with a spatula until just combined.<br>The dough will be very thick.<br>I needed to add about 1/4 c milk to achieve a thick, but smooth dough.<br>This will depend on the flours and chocolate you use, so eyeball it.<br>Transfer dough to a paper-lined or greased mini muffin tin and bake in the preheated oven at 180C/350 F for 15-20 minutes.<br>The top should be firm, but a toothpick inserted into the centre should still hold some crumbs.<br>Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/14542/bite-sized-brownies-egg-free"},{"id":"14538","title":"Chocolate Dipped Butter Cookie Sandwiches","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.<br>Cream together butter, sugar, and salt.<br>Mix in vanilla extract, then flour.<br>If using chocolate nuts, or other, mix these in next.<br>Prepare a baking sheet with parchment paper.<br>Shape cookie dough into flat discs, arrange 2\" apart on baking sheet, then bake 12 minute<br>Optional: If not using chocolate chips, nuts, or other fillings, edges may be kinda flat and bubbly.<br>They can be trimmed with a cookie cutter about 15 minutes after being removed from the oven.<br>(At this point, they should be cool enough to work with, and still soft enough not to crumble apart.<br>).<br>When all cookies are baked and cooled, prepare a cold baking sheet with parchment paper.<br>Place chocolate in a double boiler, and set to melt on low.<br>Stir occasionally.<br>You can start out with 4 oz, and add more as needed.<br>While chocolate is melting, use a small spatula or butter knife to smear a thin layer of jam on the bottom of a cookie.<br>Place the bottom of another cookie over the layer of jam, and press the two cookies together.<br>Lay the double cookie on the baking sheet, then repeat this process to assemble the rest.<br>Once all the double cookies are assembled, dip each pair in melted chocolate.<br>Lay each dipped cookie back on the baking sheet, and immediately pour sprinkles over the melted chocolate before picking up the next cookie.<br>When all cookies have been assembled, leave in the refrigerator or freezer about one hour 1 to harden the chocolate coating.","url":"https://recipe.bluelayer.org/recipe/14538/chocolate-dipped-butter-cookie-sandwiches"},{"id":"14537","title":"Parisian Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, brown","directions":"Heat the milk in a medium saucepan.<br>Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.<br>For a thicker hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently.<br>Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.<br>Taste, and add brown sugar if desired.<br>Serve warm in small, demitasse cups.<br>Enjoy!<br>Note: This hot chocolate improves if made ahead and allowed to sit for a few hours.<br>Rewarm before serving.<br>David also likes to add a few flecks of fleur de sel, the very good sea salt from Brittany.","url":"https://recipe.bluelayer.org/recipe/14537/parisian-hot-chocolate"},{"id":"14524","title":"Chocolate-Dipped Salted Caramels Recipe","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>sugars, brown<br>butter, without salt<br>vanilla extract<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat an 8-by-8-inch baking dish with butter.<br>Cut a piece of parchment paperit should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it.<br>Press the parchment paper flat into the baking dish, creasing the paper at the corners.<br>Coat the parchment-lined pan with more butter and place it on a wire rack.<br>Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes.<br>Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes.<br>Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255 degrees F on an instant-read thermometer, about 20 to 25 minutes.<br>(It will reach 225 degrees F very quickly but then very slowly rise toward 255 degrees F.)<br>Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined.<br>Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.<br>Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long).<br>Run a knife along the edges of the caramel.<br>Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment.<br>Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel.<br>Cut into 3/4-inch squares.<br>Line a baking sheet with parchment paper.<br>Transfer all of the caramels to the baking sheet (making sure they dont touch) and place in the refrigerator to harden again.<br>Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat.<br>Place 18 ounces of the chocolate in a dry, heatproof bowl.<br>Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118 degrees F. (Make sure the chocolate does not come into contact with any water or exceed 120 degrees F.)<br>Remove the bowl from the saucepan.<br>Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80 degrees F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice waterbut only once all of the chocolate has melted.)<br>Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88 degrees F; immediately remove from heat.<br>Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87 degrees F and 89 degrees F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.)<br>Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.<br>To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set.<br>If the chocolate hardens smooth and without streaks, it is properly tempered.<br>(If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118 degrees F, then down to 80 degrees F, then up again to 88 degrees F.)<br>Line a second baking sheet with parchment paper.<br>Remove the caramels from the refrigerator.<br>Drop a caramel into the chocolate and, using a dinner fork, turn it to coat.<br>Lift it out of the chocolate and tap the fork several times on the edge of the bowl.<br>Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.<br>Place the coated caramel on the empty baking sheet.<br>Repeat with the remaining caramels, using the first baking sheet when the second sheet is full and making sure the caramels do not touch.<br>Let sit until the chocolate sets.<br>Store in an airtight container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/14524/chocolate-dipped-salted-caramels-recipe"},{"id":"14523","title":"Group Hugs","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cranberries, dried, sweetened","directions":"Place the chocolate in a single layer on the bottom of the slow cooker, and sprinkle the almonds and cranberries on top.<br>Cook on LOW for 1 1/2 to 2 hours, or until the chocolate is soft but not completely melted.<br>Turn off the slow cooker (crockpot), stir the ingredients well, and drop by spoonfuls onto a tray lined with wax paper.<br>Chill for a few hours before serving.","url":"https://recipe.bluelayer.org/recipe/14523/group-hugs"},{"id":"14522","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 220C.<br>Mix flour and baking powder in a bowl.<br>Add the butter in small pieces.<br>Knead into a crumbly dough using your hands.<br>Add sugar and chocolate.<br>Add the milk and stirr well.<br>Dough should be of a creamy consistency now.<br>On a floured surface roll out dough into a rectangle.<br>Cut into small squares (aprox.<br>6).<br>Place the scones onto a lined baking sheet and brush them with a bit of milk.<br>Bake for ca.<br>10 minutes or until golden brown on top.","url":"https://recipe.bluelayer.org/recipe/14522/chocolate-chip-scones"},{"id":"14518","title":"No Bake Chewy Granola Bars Ala Rachael Ray","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>cereals ready-to-eat, granola, homemade<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, combine the brown sugar with the honey and butter.<br>Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.<br>Remove the saucepan from the heat.<br>Add the granola, rice cereal, raisins and pretzels to the saucepan and fold the ingredients to evenly coat with the sauce.<br>Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill.<br>Gently press the chocolate chips onto the top of the granola.<br>Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into 2 1/4-by 3-inch bars.","url":"https://recipe.bluelayer.org/recipe/14518/no-bake-chewy-granola-bars-ala-rachael-ray"},{"id":"14494","title":"Cranberry Hazelnut Cacao Crunch","ingredients":"nuts, hazelnuts or filberts<br>chocolate, dark, 70-85% cacao solids<br>sweetener, syrup, agave<br>orange juice, raw<br>cranberries, dried, sweetened","directions":"In food processor, process hazelnuts and cacao powder until nuts are coarsely chopped.<br>Add 3 tablespoons agave nectar and pulse 7-8 times until nuts begin to stick together.<br>Transfer to a bowl.<br>Add orange juice, cranberries and remaining agave nectar to food processor and process until smooth.<br>Transfer to a serving bowl and top with hazelnut mixture.","url":"https://recipe.bluelayer.org/recipe/14494/cranberry-hazelnut-cacao-crunch"},{"id":"14493","title":"Ice Cream Cones","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt","directions":"Preheat the oven to 350F (175C).<br>In a small mixing bowl, stir together the egg whites, sugar, and vanilla.<br>Stir in the salt and half of the flour, then mix in the melted butter.<br>Beat in the rest of the flour until smooth.<br>Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tablespoons of the batter into a circle 6 inches (15 cm) across.<br>Try to get the circles as even and smooth as possible (youre likely to get 2 rounds on one standard baking sheet).<br>Put the baking sheet in the oven and begin checking the cones after about 10 minutes.<br>Depending on your oven, theyll take between 10 and 15 minutes to bake.<br>The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, so dont worry).<br>Remove the baking sheet from the oven.<br>Use a thin metal spatula to loosen the edge of one disk.<br>Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.<br>Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool.<br>Roll the other cone the same way.<br>(If its too firm, return the baking sheet to the oven for a minute or so until its pliable again.)<br>Repeat, using the remaining batter.<br>Youll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.<br>For Sesame or Poppy Seed Ice Cream Cones, stir 3 tablespoons (35 g) toasted sesame or poppy seeds and a bit of grated lemon zest into the batter.<br>To make Chocolate Ice Cream Cones, increase the sugar to 1/2 cup (100 g), and use 6 tablespoons (60 g) flour and 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder in place of the 2/3 cup (90 g) flour.<br>For Gingersnap Ice Cream Cones, add 1 tablespoon mild molasses and 1/4 teaspoon each ground cinnamon, ginger, and nutmeg to the batter.<br>Increase the sugar to 1/2 cup (100 g).<br>For Honey-Cornmeal Ice Cream Cones, substitute 1 large egg and 1 egg white for the 1/4 cup (60 ml) egg whites.<br>Melt 2 teaspoons of strongly flavored honey with the butter, and substitute 1/2 cup (70 g) of flour and 1/4 cup (35 g) of stone-ground cornmeal for the 2/3 cup (90 g) flour.<br>For Rosemary Ice Cream Cones, add 2 teaspoons finely chopped fresh rosemary to the Honey-Cornmeal Ice Cream Cone batter.<br>The batter can be made up to 4 days in advance and stored in the refrigerator.<br>Let the batter come to room temperature before using.<br>Once baked and cooled, store the cones in an airtight container until ready to serve.<br>Theyre best eaten the same day theyre baked.","url":"https://recipe.bluelayer.org/recipe/14493/ice-cream-cones"},{"id":"14476","title":"No Bake Cookies","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oats<br>vanilla extract","directions":"Place Choc Chips, Peanut Butter, Vanilla Extract &amp; Oats in a Mixing Bowl.<br>Place Butter, Sugar, &amp; Milk in a sauce pan.<br>Bring to a Rolling Bowl for 1 minute.<br>Pour hot mixture in the dry mixture.<br>Stir Well.<br>Spoon Batter onto Wax Paper.<br>Let cool.<br>I like to stick my cookies in the refrigerater until they harden.","url":"https://recipe.bluelayer.org/recipe/14476/no-bake-cookies"},{"id":"14470","title":"Chocolate Almond Buttery Crescents","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>nuts, almonds<br>candies, semisweet chocolate<br>sugars, powdered","directions":"Combine flour, salt and cocoa.<br>Set aside.<br>Cream butter and sugar until light and fluffy.<br>Add vanilla extract and almonds.<br>Mix well.<br>Gradually add flour mixture, beating well after each addition.<br>Chill dough several hours.<br>Using 2 heaping measuring teaspoons for each cookie, shape dough into crescents.<br>Bake on an ungreased cookie sheet at 350 F for 15 to 18 minutes.<br>Cool on wire rack.<br>To decorate, melt chocolate over low heat.<br>Dip half of the cookie into melted chocolate and let cool on wax paper.<br>Cover dipped end with wax paper and sprinkle remaining cookie half with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/14470/chocolate-almond-buttery-crescents"},{"id":"14454","title":"Peanut Butter Chocolate Chip Granola","ingredients":"peanut butter, smooth style, without salt<br>honey<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 F.<br>Add peanut butter and honey into a medium-sized microwave-safe bowl.<br>Heat in the microwave for 15-30 seconds to slightly melt the honey and peanut butter.<br>Toss in the old fashioned oats and stir until coated.<br>Place the mixture in an even layer on a baking sheet lined with a silicone baking mat.<br>Bake for 15 minutes then remove it from the oven and allow the granola to cool.<br>The granola with get crunchier as it coolsit tends to be sort of soft when it first comes out of the oven.<br>Toss cooled granola with chocolate chips and enjoy.<br>Store in an airtight container at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/14454/peanut-butter-chocolate-chip-granola"},{"id":"14453","title":"Chocolate Grapes","ingredients":"grapes, red or green (european type, such as thompson seedless), raw<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened","directions":"Dry the grapes well and place them in a bowl large enough to toss them easily.<br>Line a baking sheet with a Silpat or parchment paper.<br>Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat all of them evenly.<br>When the chocolate begins to set, using a small strainer, sprinkle the cocoa powder little by little over the surface.<br>Gently toss or stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated.<br>Spread on the prepared sheet.<br>Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.","url":"https://recipe.bluelayer.org/recipe/14453/chocolate-grapes"},{"id":"14451","title":"Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>oil, canola<br>sugars, granulated<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 350F and line a cupcake tin with 12 paper liners.<br>In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.<br>In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.<br>Pour wet ingredients into dry ingredients and mix until well combined.<br>Stir in chocolate chips.<br>They should be evenly disturbed, but be sure not to mix to much else they melt.<br>Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.<br>Bake for 20 minutes.<br>When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.<br>VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.<br>Heat almond milk to a simmer, either in the microwave or on the stove top.<br>Pour the hot almond milk over the chocolate chips in a small bowl.<br>Let them sit for 1 minute.<br>Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.<br>You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.<br>Generouls spoon the chocolate sauce over the cupcakes and enjoy.<br>ABOUT THE CUPCAKE PROJECT: \"I am a vegan with a sugar addiction.<br>Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible.\"<br>-thesweetestvegan.","url":"https://recipe.bluelayer.org/recipe/14451/chocolate-chip-cupcakes-recipe-the-vegan-cupcake-project"},{"id":"14449","title":"Dark Chocolate Ganache","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>candies, semisweet chocolate","directions":"Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.<br>Bring to a boil.<br>Place the semisweet chocolate in a 3-quart stainless steel bowl.<br>Pour the boiling cream over the chocolate and allow to stand for 5 minutes.<br>Stir until smooth.<br>CHOCOLATE MINT XXX'S<br>The fantasy begins by placing the chopped chocolates in a medium-size bowl.<br>Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.<br>Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.<br>Discard the mint.<br>Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.<br>Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.<br>Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.<br>Line a clean baking sheet with parchment paper.<br>Arrange the mint leaves on the baking sheet.<br>Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.<br>Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.<br>Line a clean baking sheet with parchment paper.<br>Arrange the mint leaves on the baking sheet.<br>Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.<br>Refrigerate the kisses for 30 minutes until firm.<br>Store the kisses, tightly covered, in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/14449/dark-chocolate-ganache"},{"id":"14448","title":"No Fail Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>nuts, pecans","directions":"Mix chocolate chips, condensed milk and vanilla.<br>Melt over low heat.<br>Stir in pecans and them pour into a buttered 13x9 inch baking dish.<br>Spread out and refrigerate until it becomes cool and firm.<br>Then cut into small squares.","url":"https://recipe.bluelayer.org/recipe/14448/no-fail-fudge"},{"id":"14441","title":"Filled Shortbread Logs","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>jams and preserves, apricot<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.<br>In a large bowl, mix butter, sugar, vanilla and flour until combined.<br>It will be crumbly but will stay together when formed into shapes.<br>Divide dough into 4 equal balls.<br>Form each ball into a log the length of the cookie sheet with a depression in the centre.<br>They should be long and skinny, about 1-1 1/2 inchs wide.<br>Bake 12-15 minutes.<br>When warm, fill with desired fillings (jam or chocolate).<br>Mix powdered sugar and milk together to create a runny icing.<br>You may need more milk to get a good consistency.<br>Using a spoon, drizzle icing over filled shortbread logs.<br>Cut on the diagonal into pieces once cooled.","url":"https://recipe.bluelayer.org/recipe/14441/filled-shortbread-logs"},{"id":"14440","title":"Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>sugars, granulated","directions":"In a medium-size bowl, beat the butter until creamy, about 3 minutes.<br>Add the milk carefully and beat until smooth.<br>Add the melted chocolate and beat well.<br>Add the vanilla extract and beat for 3 minutes.<br>Gradually add the confectioner's sugar and beat until creamy and<br>desired consistency.<br>NOTES &amp; TIPS:.<br>VARIATIONS: __Mocha Buttercream.<br>Add 2-3 teaspoons instant espresso powder.<br>after adding the confectioners' sugar and continue with the recipe.","url":"https://recipe.bluelayer.org/recipe/14440/chocolate-buttercream"},{"id":"14415","title":"Strawberry and Chocolate Wafer Popsicles","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat","directions":"Add the strawberries in a blender or food processor, process until pureed.<br>Transfer into a bowl, and set aside.<br>Add the chocolate wafers or cookies in the food processor and process until turn into fine crumbs.<br>Transfer the cookie crumbs into another bowl, stir in yogurt until well combined.<br>To assemble:<br>First add the yogurt portion into the popsicles and freeze for 40 minutes.<br>Then pour the strawberry layer, let the second layer freeze for another 40 minutes.<br>Pour the final yogurt layer.<br>To make quick and swirl popsicles:<br>Add each layer on top of one another without any freeze in between.<br>Use a wooden stick to gently swirl.<br>Freeze until firm.<br>Note: You can always use any fruity yogurt as well, or plain yogurt, just simply add some vanilla extract and sugar to your own taste.","url":"https://recipe.bluelayer.org/recipe/14415/strawberry-and-chocolate-wafer-popsicles"},{"id":"14411","title":"Ice Cream Cocktail","ingredients":"ice creams, vanilla<br>chocolate, dark, 70-85% cacao solids","directions":"Using a blender, mix the two ingredients well.<br>Pour into champagne glasses.<br>Serve immediately.<br>This may be frozen and thawed for 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/14411/ice-cream-cocktail"},{"id":"14405","title":"Kashi Krispies Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals ready-to-eat, granola, homemade<br>oats<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light<br>vanilla extract<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>candies, marshmallows","directions":"Mix first 9 ingredients in large bowl.<br>Heat in saucepan the last 7 ingredients and bring to slow boil.<br>Pour saucepan mixture and mix well.<br>Mash mixture into greased 13x9 pan.<br>Bake at 350F for 10 minutes.<br>Let cool and cut into squares.<br>Can be stored in ziploc bags.","url":"https://recipe.bluelayer.org/recipe/14405/kashi-krispies-treats"},{"id":"14400","title":"Chocolate Spiders","ingredients":"noodles, egg, dry, unenriched<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 60 seconds on high.<br>If not melted then microwave again in 5 second intervals.<br>Mix well until it is a smooth paste.<br>Add noodles and coat them well.<br>Spoon the mixture onto greaseproof paper, or into individual paper patty pans.<br>Refrigerate til set.","url":"https://recipe.bluelayer.org/recipe/14400/chocolate-spiders"},{"id":"14395","title":"Easy Hot Choco-Mallow Milk Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Microwave milk in microwaveable mug on HIGH 1-1/2 min.<br>or until hot.<br>Add pudding mix; stir 2 min.<br>or until pudding mix is completely dissolved.<br>Stir in marshmallows.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/14395/easy-hot-choco-mallow-milk-shake"},{"id":"14390","title":"Butter Almond Crunch Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic","directions":"Heat oven to 350 degrees F. Line 13x9x 2-inch pan with foil; butter foil.<br>Sprinkle 1 c. chocolate chips into pan; set aside.<br>In shallow baking pan spread minced almonds.<br>Bake about 7 min or possibly till golden; set aside.<br>In heavy 3-qt saucepan heat butter; blend in sugar, corn syrup and water.<br>Cook over medium heat, stirring constantly, to 300 degrees F on a candy thermometer (hard-crack stage) or possibly till mix, when dropped into very cool water, separates into threads which are hard and brittle.<br>Bulb of candy thermometer shouldn't rest on bottom of saucepan.<br>Remove from heat; stir in 1-1/2 c. toasted almonds.<br>Immediately spread mix proportionately over chocolate chips in prepared pan; don't disturb chips.<br>Sprinkle with remaining 1/4 c. toasted almonds and remaining 1/2 c. chocolate chips; cold slightly.<br>With sharp knife score into 1 1/2 inch squares, wiping knife blade after drawing through candy.<br>Cold completely; remove from pan.<br>Remove foil; break into pcs.<br>Store in airtight container in cold, dry place.","url":"https://recipe.bluelayer.org/recipe/14390/butter-almond-crunch-recipe"},{"id":"14368","title":"No Bake Peanut Butter Oatmeal Berry Bites","ingredients":"cherries, sweet, raw<br>oats<br>peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Start by coarsely chopping the berries.<br>Place berries and oats in a bowl.<br>Add peanut butter, honey and liquid coconut oil (here in Thailand it is liquid at room temperature but you might have to melt it).<br>Stir everything together.<br>You can use a spoon but by hand it is much easier.<br>Once everything is nicely combined chill mixture in the fridge for 1/2 hour or 10 minutes in the freezer box.<br>Shape chilled mixture into round bites of about 1 diameter and put them on a tray.<br>Recipe yields about 12 bites.<br>Place the oatmeal bites back in the fridge.<br>In the meantime chop or break the chocolate into small pieces (only if using a chocolate bar) and melt in the microwave or a water bath.<br>If you melt it in the microwave, do so in 30 second heat bursts stirring in between bursts.<br>Drizzle melted chocolate over chilled bites.<br>Here in Thailand I have to keep the bites in the fridge, but if you live in a cooler climate they might be just fine at room temperature.","url":"https://recipe.bluelayer.org/recipe/14368/no-bake-peanut-butter-oatmeal-berry-bites"},{"id":"14355","title":"Lighter Pumpkin Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw<br>mini semi-sweet chocolate baking chips,","directions":"In a mixing bowl cream together butter and sugars.<br>Add egg and vanilla, beat to mix.<br>In another bowl mix flours, oatmeal, soda, salt, and cinnamon.<br>Add flour mixture to sugar mixture slowly, alternating with adding pumpkin.<br>Mix well.<br>Fold in chocolate chips.<br>Drop by tablespoonfuls onto greased cookie sheet.<br>Bake at 350 for 12-13 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/14355/lighter-pumpkin-chocolate-chip-cookies"},{"id":"14352","title":"Chewy Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 170C/160C fan/Gas 3.<br>Beat the butter, sugar and syrup together until soft and creamy.<br>Mix in the flour, vanilla extract and add the chocolate chips.<br>Divide the mixture into about 15 pieces and roll into balls using your hands.<br>Place well apart on greased baking sheets.<br>Do not flatten them.<br>Bake for about 10 mins until a pale golden colour (don't cook any longer or they'll go crispy!<br>).<br>Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.<br>Variations:.<br>Use any combination of raisins, chopped glace cherries, dates, dried apricots, nuts etc instead of chocolate chips if preferred.<br>For double chocolate cookies, replace 2 tbsp of the flour with 2 tbsp cocoa.<br>Use dairy-free marg and choc chips for vegan/dairy-free cookies.","url":"https://recipe.bluelayer.org/recipe/14352/chewy-chocolate-chip-cookies"},{"id":"14344","title":"Chocolate Cranberry Chunks","ingredients":"cranberries, dried, sweetened<br>sugars, granulated<br>cream, fluid, heavy whipping<br>candies, semisweet chocolate<br>nuts, almonds<br>raisins, seeded","directions":"Line a 9-inch square pan with foil to cover all the sides, then press the foil until smooth &amp; set aside.<br>In a heavy saucepan over medium-high heat, cook the cranberries with the sugar, stirring gently &amp; constantly for 6 minutes, then remove from the heat.<br>In a heavy saucepan bring the heavy cream ALMOST to a boil over medium heat, then place the saucepan in a large skillet of simmering water &amp; add the chopped chocolate.<br>Stir this mixture over the simmering water until the chocolate is melted &amp; smooth, then remove from the heat &amp; stir in the cranberries, nuts &amp; raisins.<br>Pour the chocolate mixture into the foil-lined pan &amp; cool completely on a wire rack, before chilling briefly in the refrigerator until firm BUT NOT HARD!<br>Invert the pan over a sheet of wax paper, &amp; use the foil to remove the block of chocolate from the pan, before gently lifting off the foil.<br>Cut the mixture into 1 1/2-inch squares &amp; serve at a cool room temperature.","url":"https://recipe.bluelayer.org/recipe/14344/chocolate-cranberry-chunks"},{"id":"14342","title":"Marbled Chocolate Bars","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>nuts, cashew nuts, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter a 10 by 12-inch baking sheet or casserole dish and set aside.<br>In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula.<br>Add the nuts (or cherries) and stir well.<br>Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.<br>Melt the white chocolate in the top of a double-boiler, stirring occasionally.<br>Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random marbled effect.<br>When chocolate is cooled and has hardened, cut or break into pieces of desired size.","url":"https://recipe.bluelayer.org/recipe/14342/marbled-chocolate-bars"},{"id":"14324","title":"Super's Peanut Butter Chocolate Soda","ingredients":"yogurt, greek, plain, nonfat<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>leavening agents, baking soda","directions":"Scoop icecream into a tall glass.<br>Add syrups.<br>Fill to the top with club soda.<br>Stir.<br>Enjoy.<br>!","url":"https://recipe.bluelayer.org/recipe/14324/supers-peanut-butter-chocolate-soda"},{"id":"14318","title":"Milk Chocolate-Covered Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>candies, marshmallows","directions":"In the top of a double boiler (with simmering water in the bottom), melt milk chocolate chips on medium-low heat until fully melted.<br>Transfer melted chocolate into a mixing bowl.<br>Add Golden Grahams, golden raisins and mini marshmallows into the melted milk chocolate and mix thoroughly until all parts are covered in chocolate.<br>Scoop out tablespoon sized chocolate clusters onto a parchment paper lined baking sheet.<br>Refrigerate for 1 hour or until completely cooled.<br>Serve when ready.","url":"https://recipe.bluelayer.org/recipe/14318/milk-chocolate-covered-clusters"},{"id":"14316","title":"Popcorn Nibble Mix","ingredients":"snacks, popcorn, air-popped (unsalted)<br>apricots, dried, sulfured, uncooked<br>apples, raw, with skin<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put the popcorn, dried apricots, dried apples, chocolate bits and pepitas into a bowl and mix well to combine.<br>Store the nibble mix in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14316/popcorn-nibble-mix"},{"id":"14307","title":"Mexican Hot Chocolate","ingredients":"water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"Bring water and chocolate to simmer in medium saucepan, stirring until chocolate dissolves.<br>Transfer to Mexican chocolate pot or blender.<br>If using pot, whip mixture by vigorously rolling handle of molinillo between palms.<br>If using blender, blend until frothy.<br>Mix in cream.<br>Divide among 4 mugs.","url":"https://recipe.bluelayer.org/recipe/14307/mexican-hot-chocolate"},{"id":"14304","title":"Homemade Valentine's Chocolates","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>terra dolce, organic chipotle dried chile peppers,<br>salt, table<br>cream, fluid, heavy whipping<br>cocoa, dry powder, unsweetened","directions":"Place chocolate into a bowl; add chipotle pepper and salt.<br>Heat cream in a small saucepan over medium-low heat until it comes to a boil.<br>Pour cream over chocolate and let stand for 3 minutes.<br>Stir gently until chocolate mixture is completely smooth.<br>Pour chocolate mixture out onto a sheet of plastic wrap on a work surface.<br>Pick up one edge of the plastic and roll the chocolate into a rough log shape.<br>Continue to roll, wrapping chocolate in the plastic.<br>Refrigerate until chilled and firm, 30 minutes to 1 hour.<br>Place cocoa into a small bowl.<br>Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise.<br>Roughly cut candy into 1/2-inch square 'stones'.<br>Place the chocolate pieces into the cocoa and toss gently to coat.","url":"https://recipe.bluelayer.org/recipe/14304/homemade-valentines-chocolates"},{"id":"14303","title":"Chocolate Coconut Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave","directions":"Place all in Vitalmix blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/14303/chocolate-coconut-milkshake"},{"id":"14291","title":"Dried Sour Cherry Nut Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds<br>cherries, sweet, raw","directions":"Line a sheet tray with parchment or wax paper.<br>Temper the chocolate:<br>Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn.<br>It will take about 1 1/2 minutes.<br>Alternatively, place<br>2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts.<br>Be sure no water touches the chocolate at any point.<br>Stir in the remaining chopped chocolate and continue to stir until completely melted.<br>Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch.<br>If not, stir in a large chunk of chocolate to cool it down further, and then remove it.<br>Stir in 2/3 cup of almonds and 2/3 cup of dried cherries.<br>Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray.<br>Put an almond and one or two dried cherries on top of each cluster.<br>You may not use all of the remaining 1/3 cup of each.<br>Place the tray in the refrigerator until the chocolates are set, at least 15 minutes.<br>Release them from the paper by slipping a small flexible knife under each.<br>Store in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/14291/dried-sour-cherry-nut-clusters"},{"id":"14261","title":"Opposite of a Smoothie: Breakfast Crunchy","ingredients":"yogurt, greek, plain, nonfat<br>cereals ready-to-eat, granola, homemade<br>goji berries, dried<br>sweetener, syrup, agave","directions":"In a tumbler or parfait glass, artfully layer 2-tablespoon portions of yogurt, cereal and fruit into the glass, continuing until ingredients are used up, or glass looks properly full and beautiful.<br>End with the fruit (for prettiness sake), sprinkle with sweetener OR leave it out, according to your tastebuds.<br>Enjoy!<br>VARIATION #1: use other-flavored yogurts to compliment OR contrast the fruit flavors; use your imagination.<br>VARIATION #2: other cereals work well too (Grapenuts, Muesli, flakes).<br>VARIATION #3: how about peaches or mangoes?<br>Halved grapes, orange bits, canned fruit cocktail (drained); let your imagination go!<br>VARIATION #4: sprinkle in a few mini-chocolate chips, raisins, dried cranberries.<br>Ymmm!","url":"https://recipe.bluelayer.org/recipe/14261/opposite-of-a-smoothie-breakfast-crunchy"},{"id":"14255","title":"Chocolate Sour Cream Frosting","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, sour, cultured<br>vanilla extract","directions":"In a saucepan, combine the sugar and chocolate syrup.<br>When well mixed, stir in the sour cream.<br>Cook over medium heat to the soft ball stage (234 degrees F, 112 degrees C on candy thermometer).<br>Remove from the heat.<br>blend in vanilla and beat until thick enough to spread.","url":"https://recipe.bluelayer.org/recipe/14255/chocolate-sour-cream-frosting"},{"id":"14246","title":"Nama Chocolate ( )","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"Line a 4.5 x 4.5 baking dish with parchment paper (the height of your chocolate will depend on the size of your baking dish).<br>In a pan (make sure the pan is completely dry), add whipping cream, chocolate chips and butter.<br>Cook over low heat (the chocolate may separate from oil under high heat) and keep stirring until the chocolate chips dissolved and well combined.<br>Pour the mixture into the baking dish.<br>Refrigerate until firm, about 4-5 hours.<br>Remove the chocolate from baking dish.<br>Warm a knife (you can warm it with hot water, but make sure to dry the knife completely before cutting) and cut the chocolate into cubes.<br>Sprinkle cocoa powder on top of the chocolate.","url":"https://recipe.bluelayer.org/recipe/14246/nama-chocolate"},{"id":"14243","title":"Chocolate - Coconut No Bake Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Melt peanut butter, honey and coconut oil over medium-low heat.<br>Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.<br>Stir until chocolate is entirely melted.<br>Pour into a 9x13 pan and cool in the fridge.<br>When it's set, cut into bars and enjoy.<br>Store in the fridge.<br>If they last that long!","url":"https://recipe.bluelayer.org/recipe/14243/chocolate-coconut-no-bake-bars"},{"id":"14235","title":"Peanut Butter Bon Bons","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine rice cereal, peanut butter, and sugar in a large bowl.<br>With your hands, mix until well combined.<br>Mixture will be slightly crumbly and should stick to your hands.<br>Mold mixture into balls the size of golf balls.<br>This will be a hand-cramping, redundant experience.<br>Place bon bons on a wax paper-lined cookie sheet.<br>Chill in fridge while you melt the milk chocolate.<br>Melt chocolate by placing all but 1/4 cup chips into a glass bowl.<br>Microwave on high, in 30-second intervals, stirring until chocolate is smooth.<br>Once chocolate is smooth, toss in remaining chips and stir until completely melted.<br>The chocolate will now be perfect temperature for dipping.<br>Using a fork, dip each bon bon into the milk chocolate and place back on wax paper.<br>Allow chocolate to set about 1 hour.<br>I prefer to keep bon bons in the fridge.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/14235/peanut-butter-bon-bons"},{"id":"14232","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"In medium saucepan, combine cream, butter, sugars and salt.<br>Bring to a simmer over medium-low heat.<br>Simmer 45 seconds.<br>Add chocolate, and whisk to dissolve.<br>Remove from heat, add cocoa, and whisk until no lumps remain.<br>Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds.<br>Remove from heat, and stir in vanilla.<br>Serve warm.<br>To reheat sauce, warm in a saucepan over low heat, stirring constantly.<br>Do not boil.","url":"https://recipe.bluelayer.org/recipe/14232/hot-fudge-sauce"},{"id":"14229","title":"Memphis Banana Bites","ingredients":"peanut butter, smooth style, without salt<br>candies, semisweet chocolate<br>bananas, raw","directions":"Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water.<br>Heat the peanut butter and chocolate until just melted; stir until very smooth.<br>Remove from the heat and cool until room temperature and the mixture has thickened.<br>Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip.<br>Snip 1 corner with scissors to create a piping bag.<br>Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second.<br>Continue making banana chip sandwiches until the chocolate is used.<br>Let the chocolate set completely at room temperature.<br>Mini sandwiches can be stored covered at room temperature or refrigerated.<br>They won't last long, though!<br>Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen.<br>If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes.<br>The residual heat from your hands will soften the chocolate until it is easy to pipe.","url":"https://recipe.bluelayer.org/recipe/14229/memphis-banana-bites"},{"id":"14224","title":"Chocolate Peanut Butter Krispie Bars","ingredients":"sugars, granulated<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Heat sugar and syrup until boiling.<br>Remove from heat and add peanut butter to combine.<br>Stir in Rice Krispies and press mixture into a buttered 9x13 pan.<br>Melt chocolate chips with peanut butter.<br>Spread over cereal mixture and cut into bars when cool.","url":"https://recipe.bluelayer.org/recipe/14224/chocolate-peanut-butter-krispie-bars"},{"id":"14194","title":"Florentines","ingredients":"oil, olive, salad or cooking<br>butter, without salt<br>sugars, granulated<br>honey<br>cream, fluid, heavy whipping<br>nuts, almonds<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the oven racks to the upper and lower third of the oven and preheat to 350F.<br>Lightly oil or spray the inside of 2 muffin pans with twelve 2 1/2-inch cavities each.<br>Combine the butter, sugar, honey, and cream in a 2-quart heavy-bottomed saucepan.<br>Cook the mixture over medium-high heat until it registers 248F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.<br>Immediately add the almonds, candied orange peel, and flour, and stir vigorously until thoroughly blended (about 1 minute), then remove from the heat.<br>Place a generous tablespoon of the mixture into each cavity of the muffin pans.<br>Dip the back of a spoon in a bowl of cold water, shake off the excess, and press the mound in each cavity to flatten.<br>Bake until golden brown (about 10 minutes) then remove the pans from the oven and place on cooling racks for 5 minutes.<br>Invert the muffin pans to remove the florentines.<br>If the florentines are too cold and do not release easily, return the pans to the oven for 1 minute and try to remove them again.<br>Place the florentines on cooling racks.<br>Line a baking sheet with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Using a flexible-blade spatula, spread the bottom of each florentine with a tablespoon of the tempered chocolate, then use a pastry comb to make a wavy pattern in the chocolate.<br>Place the florentines on the baking sheet, chocolate side up, and place the baking sheet in the refrigerator until the chocolate is set (about 10 minutes).<br>In a tightly covered container, between sheets of waxed paper, the florentines will keep for 1 week at room temperature.","url":"https://recipe.bluelayer.org/recipe/14194/florentines"},{"id":"14187","title":"Raspberry-Lime Sherbet 'Watermelon'","ingredients":"sherbet, orange<br>spartan, real semi-sweet chocolate baking chips,<br>sherbet, orange","directions":"Line a serving bowl with plastic wrap.<br>Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind.<br>Place bowl in the freezer for 15 minutes.<br>Meanwhile, stir the chocolate chips evenly into the raspberry sherbet.<br>Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top.<br>Return bowl to the freezer.<br>To serve, invert the bowl onto a serving plate.<br>Lift off bowl and remove plastic wrap.<br>Freeze again for 1 hour if the sherbet is too soft.<br>Slice pieces like a watermelon.","url":"https://recipe.bluelayer.org/recipe/14187/raspberry-lime-sherbet-watermelon"},{"id":"14183","title":"Raspberry and White Chocolate Shortbread Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot","directions":"Preheat oven to 350 degrees F. Line your baking tray with parchment paper.<br>Using a hand mixer, cream the butter and icing sugar together for a couple of minutes.<br>Add the vanilla and salt and continue to mix until fully incorporated.<br>Add the flour gradually until your mixture has formed a dough.<br>Sprinkle some flour onto your surface and roll out the dough until it is about 18 inch thick.<br>Cut out your cookie shapes with a cookie cutter.<br>On half the cookies, cut out a smaller heart shape in the center.<br>Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.<br>Bake the cookies 8 minutes or until edges are slightly browned.<br>On the cut-out cookies, sprinkle a layer of icing sugar on top.<br>Once the cookies are cooled, melt the white chocolate.<br>Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out).<br>Let the chocolate set slightly for 510 minutes.<br>Spread a layer of raspberry jam on top of the chocolate.<br>Place the cut-out cookies on top.<br>Be careful not to smudge the icing sugar.","url":"https://recipe.bluelayer.org/recipe/14183/raspberry-and-white-chocolate-shortbread-cookies"},{"id":"14175","title":"Stove Top Chocolate Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>salt, table<br>candies, semisweet chocolate","directions":"Combine dry ingredients in a small saucepan.<br>Grate chocolate into mixture, make a well.<br>Mix in chocolate milk with wisk.<br>Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.<br>pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.<br>chill or eat warm.","url":"https://recipe.bluelayer.org/recipe/14175/stove-top-chocolate-pudding"},{"id":"14161","title":"Pigeon Poop","ingredients":"peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a Large Bowl combine the cereals, pretzels, and marshmallows.<br>Melt White Chocolate on low medium heat.<br>When melted drizzle white chocolate over the mixture and combine thoroughly.<br>Spread mixture on wax paper or cookie sheet.<br>When cooled break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/14161/pigeon-poop"},{"id":"14153","title":"Chocolate Nut Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients into a blender or a milkshake maker.<br>Blend until smooth and pour into glasses.","url":"https://recipe.bluelayer.org/recipe/14153/chocolate-nut-milkshake"},{"id":"14146","title":"Ohh! Sweet Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees.<br>In a large mixing bowl, stir together the oats, nuts, coconut, brown sugar, cinnamon and salt.<br>Add the oil, honey and water.<br>Toss until well combined.<br>Spread the mixture evenly on a cookie sheet.<br>Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.<br>Let it cool.<br>Then stir in the fruit or chocolate chips.<br>Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/14146/ohh-sweet-granola"},{"id":"14140","title":"Chocolate Almond Bacon Bars","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate<br>bacon, meatless<br>nuts, almonds<br>oil, olive, salad or cooking","directions":"Heat 1 cup heavy cream almost to boiling.<br>Melt dark chocolate in double boiler or microwave.<br>Mix melted chocolate and cream.<br>Stir in almonds.<br>Pour mixture onto greased cookie sheet and freeze until firm.<br>Fry bacon until crisp and chop finely.<br>Heat 1/2 cup cream almost to boiling.<br>Melt white chocolate in double boiler or microwave.<br>Combine cream, melted chocolate, and bacon.<br>Spread over dark chocolate layer.<br>Place in freezer one hour.<br>Cut bars to desired size and freeze.<br>Melt semi-sweet chocolate in double boiler or microwave.<br>Whisk in vegetable oil.<br>Arrange bars on wire rack over pan and pour melted chocolate over to cover.<br>Freeze before coating other side.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/14140/chocolate-almond-bacon-bars"},{"id":"14122","title":"Low Carb \"Mock\" Raisinettes","ingredients":"blueberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>cream, fluid, heavy whipping","directions":"Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes.<br>When blueberries are frozen, make the chocolate ganache:<br>Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water.<br>Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed).<br>Turn heat off, leaving bowl over hot water.<br>Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and put them back on the waxed papered dish.<br>Spread them around so that they don't make big bunches, and then put them back into the freezer for just a couple more minutes.<br>Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork.<br>Put plate in the freezer for a few more minutes.<br>Serve frozen and eat quickly before they melt.","url":"https://recipe.bluelayer.org/recipe/14122/low-carb-mock-raisinettes"},{"id":"14121","title":"Popcorn Candy Cake","ingredients":"oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>butter, without salt<br>candies, marshmallows","directions":"Grease a large bundt cake pan with 2 tsp oil and set to the side.<br>In a large bowl mix the popcorn with the m+m's.<br>In a small sauce pan melt the butter.<br>Add the oil and marshmallows over a medium low heat, stirring occasionally.<br>When oil marshmallow mix is melted; pour over the popcorn and candy mix and stir to combine.<br>Pour into cake pan, pressing down to fit cover with foil to keep moist.<br>Let rest until firm for 3 to 4 hours.<br>Shake to loosen the cake and invert it into a large cake plate.<br>Sserve at room temperature.","url":"https://recipe.bluelayer.org/recipe/14121/popcorn-candy-cake"},{"id":"14101","title":"Chocolate and Macadamia Nut Fudge","ingredients":"milk, canned, condensed, sweetened<br>sugars, brown<br>butter, salted<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw","directions":"Grease a 7.5cm x 25 cm cake pan.<br>Line with baking paper and allow an overhang of paper at both ends (this will help you later in removing the fudge from the pan).<br>Place the condensed milk, brown sugar, cubed butter and glucose syrup in a heavy-based saucepan.<br>Cook over a low heat, stirring constantly for around 8 minutes or until the sugar has dissolved and mixture is smooth.<br>Increase the heat to medium low.<br>Cook for approx 10 minutes or until the mixture is thick and caramel coloured.<br>Stir often.<br>Remove from the heat.<br>Add the chopped chocolate and the chopped nuts.<br>Stir to combine.<br>Spoon the mixture into the prepared pan and set aside for 15 minutes to cool slightly.<br>Cover the fudge and refrigerate for at least 4 hours to set.<br>Remove the fudge from the pan and cut into squares.","url":"https://recipe.bluelayer.org/recipe/14101/chocolate-and-macadamia-nut-fudge"},{"id":"14100","title":"Easy Walnut and Chocolate Fudge","ingredients":"milk, canned, condensed, sweetened<br>nuts, walnuts, english<br>butter, salted<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Toast the walnuts in the butter and keep them aside.<br>Mix the chocolates and condensed milk in a heavy bottomed pan and heat it.<br>Keep stirring to avoid scorching.<br>After stirring for about 2-3 minutes mix in the crushed walnuts and the essence.<br>Stir vigorously and when the batter is smooth and shiny pour it into a baking tray or any flat square tin to let it set.<br>If using dessicated coconut then sprinkle that now on top and press a little.<br>When the fudge cools down, but is still warm to touch, cut into pieces.<br>Serve when it is not warm anymore.","url":"https://recipe.bluelayer.org/recipe/14100/easy-walnut-and-chocolate-fudge"},{"id":"14094","title":"Coconut Clusters","ingredients":"candies, semisweet chocolate<br>oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate in microwave or in double boiler.<br>Stir in peanuts and coconut.<br>Drop by spoonfuls onto wax paper lined tray.<br>Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/14094/coconut-clusters"},{"id":"14088","title":"Reduced Fat Chocolate Zucchini Bread","ingredients":"squash, summer, zucchini, includes skin, raw<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>cocoa, dry powder, unsweetened<br>salt, table<br>spices, cinnamon, ground","directions":"In a mixing bowl, beat egg beaters, apple sauce, butter, sugar and vanilla.<br>Stir in zucchini.<br>Combine dry ingredients and mix well.<br>Pour into two greased 8x4x3-inch loaf pans.<br>Bake at 350F for 1 hour or until bread tests done.<br>Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/14088/reduced-fat-chocolate-zucchini-bread"},{"id":"14087","title":"Mama's Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the water in a microwave safe mug for 3 minutes.<br>Take out and add the chocolate chips.<br>Stir for a minute then add milk.<br>Enjoy!<br>Optional Honey,Cinnamon, Whipped Cream and Marshmellows.","url":"https://recipe.bluelayer.org/recipe/14087/mamas-hot-chocolate"},{"id":"14085","title":"Rum Cookie Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>cookies, vanilla wafers, lower fat<br>sugars, granulated<br>nuts, pecans","directions":"In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth.<br>Remove from heat and stir in corn syrup and rum.<br>Combine the vanilla wafer crumbs, confectioners' sugar and pecans; stir into the chocolate mixture until well blended.<br>Chill until firm, about 1 hour.<br>Roll dough into 1 inch balls.<br>Refrigerate in an airtight container until serving.","url":"https://recipe.bluelayer.org/recipe/14085/rum-cookie-balls"},{"id":"14079","title":"Chocolate Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>alcoholic beverage, distilled, rum, 80 proof<br>cookies, vanilla wafers, lower fat<br>sugars, powdered<br>nuts, walnuts, english","directions":"Melt chocolate over very low heat or in a double boiler.<br>Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).<br>In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts.<br>Add chocolate mixture to the crumb mixture and stir well.<br>Let stand 30 minutes and then stir again.<br>Shape into 1\" balls then roll into remaining nuts.<br>Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.","url":"https://recipe.bluelayer.org/recipe/14079/chocolate-rum-balls"},{"id":"14064","title":"Chocolate Peanut Butter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive","directions":"Line a cookie sheet with foil or parchment paper and set aside.<br>In 1 sauce pan, melt 1 3/4 cups chocolate chips over low heat, stirring frequently until smooth.<br>At the same time, melt all of the peanut butter chips in a separate saucepan over low heat, stirring frequently until smooth.<br>Remove the chocolate mixture from heat and add remaining chocolate chips -- stir well.<br>Pour chocolate mixture into prepared pan.<br>Remove peanut butter mixture from heat and pour over chocolate mixture in pan.<br>Using a fork or toothpick, make swirls in the mixture.<br>Refrigerate pan for approximately 1 hour until hardened.<br>Remove from fridge and break into pieces.<br>Store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/14064/chocolate-peanut-butter-bark"},{"id":"14054","title":"Spooky Spiders","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>noodles, egg, dry, unenriched<br>nuts, walnuts, english","directions":"Melt chips in microwave or in saucepan until smooth.<br>Stir in noodles and nuts until well coated.<br>Drop by spoonfuls onto waxed paper lined baking sheet.<br>Chill for 15 minutes or until firm.<br>Remove from refrigerator and store loosely covered in a cool place.","url":"https://recipe.bluelayer.org/recipe/14054/spooky-spiders"},{"id":"14052","title":"Chocolate Toffee Crunch Candy","ingredients":"nuts, walnuts, english<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Sprinkle walnuts on bottom of a greased 9x9 inch pan.<br>Combine sugar and butter in a saucepan.<br>Bring to a boil and boil for 7 minutes, stirring constantly.<br>Spread over nuts.<br>Sprinkle chips on top of hot sugar mix and nuts.<br>Spread melted chips with a knife to cover the top.<br>Refrigerate to set.<br>Cut into pieces.<br>It will crack apart as well.","url":"https://recipe.bluelayer.org/recipe/14052/chocolate-toffee-crunch-candy"},{"id":"14036","title":"Florentine Cookies Without the Extras","ingredients":"butter, without salt<br>sugars, granulated<br>spices, ginger, ground<br>cream, whipped, cream topping, pressurized<br>candies, semisweet chocolate","directions":"Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.<br>Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).<br>Remove from heat and mix well with cream and fruit-nut mixture.<br>Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!<br>), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.<br>Bake at 300 degrees F for 10 minutes or until golden brown.<br>Let cool on cookie sheet for 1 minute before carefully removing with spatula.<br>Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.","url":"https://recipe.bluelayer.org/recipe/14036/florentine-cookies-without-the-extras"},{"id":"14030","title":"Magic Black Bean Brownies (Gluten-Free)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>beans, snap, green, raw<br>honey<br>vanilla extract<br>nuts, almonds<br>salt, table<br>nuts, almonds<br>seeds, flaxseed<br>leavening agents, baking soda<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325*F, and grease a small (8x8 or 9x9) pan.<br>Break up the unsweetened chocolate, and combine it with the fat (butter, coconut oil or shortening).<br>Heat the mixture on low power in the microwave or in a double boiler, stirring often, until it's melted and combined.<br>Meanwhile, put the black beans, agave, vanilla, espresso powder, and salt in a food processor.<br>Add the chocolate mixture, and process 2-3 minutes - until the black beans are obliterated and the mixture is well-combined.<br>Add almond flour (or coconut flour), flax meal, and baking soda.<br>Process two minutes more.<br>Fold in nuts &amp; chocolate chips, if using.<br>Pour the mixture into the greased baking pan.<br>Bake for 40-50 minutes - until the top is set, but be careful about burning the edges.<br>Allow to cool for at least an hour; otherwise, the brownies may be too gooey to slice.<br>Store covered on the counter, or for a firmer brownie, in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/14030/magic-black-bean-brownies-gluten-free"},{"id":"14024","title":"Crispy Chocolate-Walnut Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, walnuts, english","directions":"In large microwave-safe bowl, place chocolate.<br>Microwave on High 2 minutes or until melted, stirring every 30 seconds.<br>Stir in cereal and walnuts until evenly coated.<br>With measuring teaspoon, drop heaping spoonfuls onto waxed paper.<br>Refrigerate 20 minutes or until set (or, in airtight container, up to 1 month).","url":"https://recipe.bluelayer.org/recipe/14024/crispy-chocolate-walnut-clusters"},{"id":"14006","title":"High Protein Krispie Treats","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>peanut butter, smooth style, without salt<br>salt, table<br>nuts, almonds<br>beverages, protein powder whey based<br>candies, semisweet chocolate","directions":"In a sauce pan, melt the coconut oil over low heat.<br>Stir in the honey, peanut butter and salt, mixing well.<br>Remove from heat and stir in the almond flour until all lumps are gone.<br>Add textured whey protein and mix until nuggets are thoroughly coated.<br>Using a non-stick miniature cupcake pan (24 cupcakes), fill each cupcake mold to the top.<br>Press each one down firmly with the back of a spoon or spatula, so the mixture is firmly packed (Don't go over the top of the mold, otherwise you won't have enough for 24 bars.<br>).<br>Melt the chocolate chips in the microwave (careful not to burn them!)<br>and then drizzle over the tops of the bars.<br>Put cupcake pan in the fridge for several hours.<br>Once chilled, you can pop them out and put in a plastic bag for storage.<br>They keep their shape better if left in the fridge.","url":"https://recipe.bluelayer.org/recipe/14006/high-protein-krispie-treats"},{"id":"14004","title":"S'more Gorp","ingredients":"honey<br>cereals ready-to-eat, granola, homemade<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>honey<br>spices, cinnamon, ground<br>candies, marshmallows<br>raisins, seeded<br>mini semi-sweet chocolate baking chips,","directions":"Heat oven to 275F<br>Combine cereals in nonstick 15x10x1 inch jelly roll pan.<br>Melt margarine in small pan; stir in honey and cinnamon.<br>Pour margarine mixture evenly over cereal mixture; toss till cereal is well coated.<br>Spread mixture evenly in bottom of prepared pan.<br>Bake 35-40 minutes or till crisp, stirring after 20 minutes.<br>Cool completely.<br>Add marshmallows, fruit bits and chocolate chips; toss to mix.","url":"https://recipe.bluelayer.org/recipe/14004/smore-gorp"},{"id":"13990","title":"Hazelnut Chocolate Crunch Squares (Or Triangles)","ingredients":"butter, without salt<br>oats<br>nuts, hazelnuts or filberts<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C/350F/Gas Mark 4.<br>Grease a 9\" square baking pan.<br>Mix the oats, hazeluts, and flour in a large bowl.<br>Place the butter, sugar, and syrup in a large saucepan and gently heat until the sugar has dissolved.<br>Pour in the dry ingredients and mix well.<br>Stir in the chocolate chips.<br>Turn the mixture into the prepared tin and bake for 20-25 minutes, or until golden brown and firm to the touch.<br>Using a knife, mark into 12 triangles and leave to cool in the tin.<br>Cut with a sharp knife and carefully remove from tin.","url":"https://recipe.bluelayer.org/recipe/13990/hazelnut-chocolate-crunch-squares-or-triangles"},{"id":"13982","title":"Oatmeal Chocolate Squares","ingredients":"oats<br>sugars, brown<br>wheat germ, crude<br>butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"In large bowl, combine oats, sugar, wheat germ.<br>Cut in butter until mixture is crumbly.<br>Stir in corn syrup.<br>Spread in an ungreased 8 inch microwavable baking dish.<br>Microwave HIGH uncovered 2 minutes.<br>Stir well and press down firmly with dampened fork.<br>Microwave HIGH 1 1/2 - 2 minutes longer, or until bubbly.<br>TOPPING:.<br>In 2 cup measure, combine chocolate chips with peanut butter.<br>Microwave medium high 1 1/2 minutes or til melted, stirring half way through.<br>Stir well.<br>Pour evenly over warm base.<br>Let cool, before cutting into small squares.","url":"https://recipe.bluelayer.org/recipe/13982/oatmeal-chocolate-squares"},{"id":"13980","title":"Whole Wheat Chocolate Chip Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table","directions":"Preheat oven to 375 degrees.<br>Put oats in a food processor fitted witha steel blade, then pulse until oatmeal is broken up into small pieces (not powder!).<br>Add the flour and process a bit.<br>Next, add the walnuts, oil, maple syrup and salt and run the food processor until well mixed.<br>Dump batter into a bowl.<br>Add the chocolate chips and mix through.<br>Drop the batter onto a large cookie sheet, a generous tablespoon per cookie.<br>Bake for about 12 minutes.<br>Remove cookies and cool on a plate.<br>Freeze leftovers.<br>Makes 12 cookies.","url":"https://recipe.bluelayer.org/recipe/13980/whole-wheat-chocolate-chip-cookies"},{"id":"13975","title":"Holy Smackeroos! Easy Chocolate Peanut Candies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"put everything in crockpot, stir, turn on low 45 minutes.<br>turn to low 15 minute.<br>stir every 15 minutes to coat nuts, and let chunks move around for melting.<br>drop by teaspoons onto wax paper.<br>let cool.<br>VOILA.<br>NOTE!<br>timing for crocks are different as newer ones heat hotter and faster.<br>-stirring every 15 minutes allows for blending and checking.<br>- note for nuts- can use more, I JUST WANTED CHOCOLATE LOL.<br>Prep time includes turning out onto wax paper.","url":"https://recipe.bluelayer.org/recipe/13975/holy-smackeroos-easy-chocolate-peanut-candies"},{"id":"13965","title":"Crunchy chocolate peanut butter frosting","ingredients":"sugars, granulated<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>peanut butter, smooth style, without salt","directions":"Mix powder sugar, butter, cocoa powder, and 1/4 cup water.<br>Add peanut butter and the remaining water and mix until combined.","url":"https://recipe.bluelayer.org/recipe/13965/crunchy-chocolate-peanut-butter-frosting"},{"id":"13947","title":"Chocolate-Covered Pretzels","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pretzels, soft, unsalted","directions":"Line a baking sheet with wax paper.<br>Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.<br>Let cool for 10 minutes, stirring occasionally.<br>Add the pretzels and stir gently until coated.<br>Using a fork, transfer the pretzels to the wax paper, letting the excess chocolate drip back into the bowl.<br>Refrigerate the pretzels until the chocolate is set, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13947/chocolate-covered-pretzels"},{"id":"13940","title":"Poppy Chow","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Place popcorn in a large bowl; set aside.<br>In a microwave safe bowl, combine butter, peanut butter and chocolate chips.<br>Microwave 2 minutes; stir until smooth.<br>Pour the chocolate mixture over the popcorn and stir until well coated.<br>Sprinkle Confectioners sugar over popcorn and stir until coated.<br>Cool to room temperature before serving.<br>Store in airtight container, refrigerated, up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/13940/poppy-chow"},{"id":"13935","title":"Peanut Butter Chocolate Chip Bars","ingredients":"peanut butter, smooth style, without salt<br>sugars, brown<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.<br>In a large mixing bowl, cream together the peanut butter and the raw sugar.<br>Add vanilla and coconut milk and mix well.<br>In a separate bowl mix together the dry ingredients (oats through salt).<br>Add dry ingredients into the creamy mixture and mix to combine.<br>Fold in chocolate chips.<br>Press the dough firmly into a greased 9x9 baking dish.<br>Bake for about 17-20 minutes.<br>Remove from oven.<br>Let them cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/13935/peanut-butter-chocolate-chip-bars"},{"id":"13925","title":"Ice Cream Supreme","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>ice creams, vanilla","directions":"In a saucpan, melt chocolate and peanut butter together.<br>Add cereal; mix until coated.<br>Spread on waxed paper to cool.<br>Reserve 3/4 cup; combine remaining mixture with ice cream.<br>Spread in a springform pan; top with remaining cereal mixture.<br>Freeze 4 hours or over night.<br>Recipe can be doubled.","url":"https://recipe.bluelayer.org/recipe/13925/ice-cream-supreme"},{"id":"13915","title":"Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>candies, semisweet chocolate","directions":"In a blender, puree the tofu to a smooth paste.<br>Add the melted chocolate and blend thoroughly.<br>Pour the mousse into six individual bowls and chill.","url":"https://recipe.bluelayer.org/recipe/13915/chocolate-mousse"},{"id":"13908","title":"Strawberry Lemonade Sorbet","ingredients":"strawberries, raw<br>water, bottled, generic<br>lemon juice, raw<br>sweetener, syrup, agave","directions":"Remove strawberry leaves and place all of the ingredients in a pot.<br>Bring the mixture to a boil then lower the heat a bit and simmer for about 5 minutes or until strawberries are soft.<br>Remove pan from heat and let the mixture cool a bit.<br>Then use a blender or food processor and blend mixture until smooth.<br>Put the mixture into a freezer-safe container.<br>Freeze until hard.<br>To serve, let it thaw for about 5 minutes before scooping it into your bowls.<br>I served this with a scoop of chocolate/vanilla ice cream, which was a perfect combo.<br>Recipe adapted from Glamour Magazine.","url":"https://recipe.bluelayer.org/recipe/13908/strawberry-lemonade-sorbet"},{"id":"13907","title":"Chocolate Shake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"mix chocolate pudding and heavy whipping cream.<br>Add milk.<br>Mix until smooth.","url":"https://recipe.bluelayer.org/recipe/13907/chocolate-shake"},{"id":"13894","title":"Black-and-White Malts","ingredients":"ice creams, vanilla<br>ice creams, chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Puree all ingredients in a blender just until smooth.","url":"https://recipe.bluelayer.org/recipe/13894/black-and-white-malts"},{"id":"13891","title":"Only-The-Basics Chocolate Frosting!","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Mix the sugar, cocoa, besan (gram flour), and salt together in the pot you will be cooking inches Make sure there are no clumps, and everything is mixed evenly.<br>Add the water.<br>Stir until all the dry ingredients are incorporated.<br>Set the pot over medium-low heat, and bring to a boil, stirring constantly.<br>Continue to boil for one minute, stirring all the while.<br>When it is looking like it's almost as thick as you'd like it, take it off the heat and stir in the oil and vanilla or creamer.<br>The frosting will thicken slightly as it cools.<br>Yields at least enough for an 8 x 8 inch pan of brownies :-).","url":"https://recipe.bluelayer.org/recipe/13891/only-the-basics-chocolate-frosting"},{"id":"13884","title":"Chocolate Chip Peanut Butter Cookie Dough Dip","ingredients":"beans, snap, green, raw<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>oats","directions":"Process all ingredients, except chocolate chips until smooth, adding milk if necessary to thin out dip.<br>Stir in chocolate chips and enjoy!","url":"https://recipe.bluelayer.org/recipe/13884/chocolate-chip-peanut-butter-cookie-dough-dip"},{"id":"13875","title":"Castillian Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix cocoa and sugar together.<br>In a medium-sized saucepan dissolve the cornstarch in water and combine with with the cocoa mixture.<br>Stir until a smooth paste has formed.<br>Heat this mixture, stirring, while gradually adding in the milk.<br>Continue stirring and bring to a simmer.<br>Simmer for 10 minutes while stirring often.<br>Cocoa is ready when it's thick, glossy and smooth.","url":"https://recipe.bluelayer.org/recipe/13875/castillian-hot-chocolate"},{"id":"13873","title":"English Toffee with Dark Chocolate and Almond","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Prepare a large baking sheet lined with parchment paper.<br>In a deep, heavy-bottomed pan, heat the butter, sugar and salt over medium heat.<br>Stir frequently until the butter is melted and the ingredients combine.<br>Slowly bring the mixture to a boil.<br>Let it simmer over medium heat.<br>Stir occasionally with a wooden spatula until the color of the mixture changes to amber, around 20 minutes.<br>Remove toffee from heat, carefully spread it evenly over the baking sheet with a spatula.<br>Sprinkle the chocolate chips over the hot toffee and allow to sit for a few minutes to soften.<br>Gently spread the chocolate to thinly coat the top of the toffee.<br>Sprinkle the almonds over the chocolate layer.<br>Use a sheet of clean parchment paper to gently pat the almonds into the chocolate.<br>Place the toffee into the refrigerator for at least 1 hour to harden.<br>Once chilled, carefully remove the toffee from the pan by lifting the hangs of the parchment paper, and break into pieces.","url":"https://recipe.bluelayer.org/recipe/13873/english-toffee-with-dark-chocolate-and-almond"},{"id":"13863","title":"Rich Chocolate Peanut Butter Pudding Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>oil, canola<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Spray the inside of a 3 1/2 4 quart slow cooker with non-stick cooking spray.<br>For the cake: In a medium-sized bowl, stir together flour, sugar substitute, sugar, baking powder, and cocoa.<br>Add in the oil, milk, and vanilla.<br>Stir until just combined.<br>Stir in the peanut butter chips and white chocolate chips until evenly distributed.<br>Batter will seem thicker than a normal cake batter.<br>Spread batter evenly into bottom of slow cooker.<br>Put the peanut butter into a small microwave-safe dish.<br>Melt the peanut butter for 30 seconds in the microwave.<br>Drizzle melted peanut butter over the top of the batter and gently swirl it in with a knife.<br>In another bowl, stir together the sauce ingredients.<br>Slowly stir until sugar is dissolved.<br>Carefully pour hot water mixture over the top of the batter.<br>Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted in the center of the cake comes out clean.<br>Remove crock from slow cooker (if this is possible with your crockpot), and cool uncovered on a wire rack for 20 minutes.<br>Spoon dessert into bowls and serve with your favorite frozen yogurt or ice cream.<br>Store leftovers in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/13863/rich-chocolate-peanut-butter-pudding-cake"},{"id":"13859","title":"Dark Chocolate Guinness Rice Krispie Treats","ingredients":"alcoholic beverage, beer, regular, all<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, beer, regular, all<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>shortening, vegetable, household, composite<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, white chocolate","directions":"For the bars: Place beer in a small saucepan and bring to a boil over medium heat.<br>Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.<br>Remove from heat and add the Ghirardelli baking chips.<br>Stir until all the chocolate is melted.<br>Then put it aside to cool off a little and thicken.<br>In a large saucepan or pot, melt butter and marshmallows over low heat.<br>Stir until completely melted.<br>Remove from heat and add the beer/chocolate mix.<br>Stir until completely mixed.<br>Then add the Cocoa Krispies cereal and the Hersheys chocolate chips.<br>Mix until all is well incorporated.<br>Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly using a piece of waxed paper.<br>Place in the fridge to cool and set.<br>For the frosting: Place beer in a small saucepan and bring to a boil over medium heat.<br>Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.<br>Remove from heat and add the Ghirardelli baking chips.<br>Stir until all the chocolate is melted.<br>Then put it aside to cool off a little and thicken.<br>In the bowl of a stand mixer, place the powdered sugar and cocoa powder.<br>Mix on low until well blended.<br>Then add the shortening, vanilla, and beer/chocolate mixture.<br>Mix on medium speed until frosting starts to come together.<br>Add milk 1 tablespoon at a time until frosting becomes light and fluffy.<br>Spread the frosting evenly over the chilled Rice Krispie treats with a spatula and add sprinkles if desired.<br>You can keep the treats refrigerated if you are not eating them right away.<br>However, they can be left out at room temperature.","url":"https://recipe.bluelayer.org/recipe/13859/dark-chocolate-guinness-rice-krispie-treats"},{"id":"13855","title":"Candied Hazelnuts and Chocolate Curls","ingredients":"nuts, hazelnuts or filberts<br>sugars, granulated<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"Preheat the oven to 350F.<br>Spread the nuts on a baking sheet.<br>Bake until fragrant and toasted, about 12 minutes.<br>Transfer to a clean kitchen towel; rub to loosen the skins.<br>Place the sugar and water in a medium heavy skillet.<br>Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes.<br>Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts.<br>Transfer to a parchment-lined baking sheet; let cool completely.<br>Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl.<br>Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot.<br>Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.<br>Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface).<br>Let stand until just tacky.<br>Hold the scraper at a 45-degree angle; scrape the chocolate off the surface.<br>The curls can be stored in an airtight container layered with parchment at room temperature.<br>While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated.<br>Spread the nuts on a parchment-lined baking sheet, and let stand until set.<br>Sift the cocoa powder on top of the dried nuts and toss to coat.<br>Store in a resealable plastic bag for up to 1 week, until ready to use.","url":"https://recipe.bluelayer.org/recipe/13855/candied-hazelnuts-and-chocolate-curls"},{"id":"13852","title":"Double Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>cream, whipped, cream topping, pressurized<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract","directions":"In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt.<br>Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream.<br>Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.<br>Continue to whisk and boil for 1 minute.<br>Remove the pan from the heat and add the chocolate and vanilla.<br>Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth.<br>(Do not stir too much or the pudding might thin out.)<br>Divide the pudding among 6 small dessert dishes.<br>Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.","url":"https://recipe.bluelayer.org/recipe/13852/double-chocolate-pudding"},{"id":"13836","title":"Sage Chocolate Sauce","ingredients":"cream, whipped, cream topping, pressurized<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Put the cream, butter and sugar in the top of a double boiler.<br>Heat and stir until smooth.<br>Beat in the chocolate until melted.<br>Add water slowly and blend until it is smooth.<br>Pour over ice cream and serve.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13836/sage-chocolate-sauce"},{"id":"13807","title":"Chocolate or Carob Pudding (Vegan, Light)","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>beverages, almond milk, unsweetened, shelf stable<br>sweetener, syrup, agave<br>vanilla extract<br>butter, without salt","directions":"Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.<br>Add small amounts of almond milk gradually, blending well after each addition.<br>Cook over medium heat, stirring frequently.<br>You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.<br>You can add the vanilla if using, at this point.<br>Bring to a boil, lower heat, and boil for 1 minute, stirring constantly.<br>You may add your sweetener of choice now, or after pudding is cooked.<br>Add butter or coconut oil, if using, and stir to melt and blend.<br>(I prefer to add virgin coconut oil at this point so that it doesn't cook).<br>Chill or serve warm.","url":"https://recipe.bluelayer.org/recipe/13807/chocolate-or-carob-pudding-vegan-light"},{"id":"13788","title":"Chocolate Granola Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>honey<br>butter, without salt<br>peanut butter, smooth style, without salt","directions":"Grease 13 x 9-inch baking pan.<br>Combine morsels, cereal, oats, coconut and sunflower seeds in large bowl.<br>Heat honey and butter in small, uncovered saucepan until mixture just comes to a boil; reduce heat.<br>Boil gently for 5 minutes, stirring constantly.<br>Remove from heat.<br>Stir in peanut butter until melted and well combined.<br>Pour peanut butter mixture over chocolate mixture in bowl.<br>Stir well to combine (morsels will melt).<br>Carefully press mixture firmly into prepared baking pan with a spatula or the back of a spoon.<br>Cover; refrigerate until firm.<br>When firm, cut into bars.<br>Store in a covered container in refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/13788/chocolate-granola-bars"},{"id":"13782","title":"Pudding Mix","ingredients":"sugars, granulated<br>cornstarch<br>salt, table","directions":"VANILLA PUDDING MIX<br>Mix well all ingredients.<br>Store airtight in cool, dry place.<br>Keeps several months.<br>Makes about 2 cups.<br>CHOCOLATE PUDDING MIX<br>Add 3/4 cup cocoa and 1/2 cup sugar to Basic Pudding Mix.<br>Makes about 3 cups<br>BUTTERSCOTCH PUDDING MIX<br>Substitute 2 cups packed dark-brown sugar for granulated sugar in Vanilla Pudding Mix.<br>Makes about 2-2/3 cups packed mix.<br>VANILLA PUDDING<br>1/2 cup Vanilla Pudding mix (above) 2 cup milk 1 tsp vanilla<br>In saucepan blend well mix and milk.<br>Stir over medium heat until mixture thickens and boils; boil 1 minute.<br>Remove from heat.<br>Stir in vanilla.<br>Pour into 4 custard cups or dessert dishes.<br>Chill.<br>If desired unmold.<br>Delicious topped with pureed strawberries and roasted slivered almonds.<br>CHOCOLATE PUDDING: Use 3/4 cup Chocolate Pudding Mix (above) and prepare as above.<br>BUTTERSCOTCH PUDDING: Use 2/3 cup packed Butterscotch Pudding Mix (above).<br>Prepare as above, adding 2 tablespoons butter with vanilla.","url":"https://recipe.bluelayer.org/recipe/13782/pudding-mix"},{"id":"13768","title":"Yummy Chocolate Shake","ingredients":"ice creams, chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all ingredients in a blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/13768/yummy-chocolate-shake"},{"id":"13755","title":"Caramels","ingredients":"sugars, granulated<br>syrups, corn, light<br>salt, table<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Lightly oil bottom and sides of large, heavy saucepan.<br>In pan, combine sugar, corn syrup, salt and 1 cup of the heavy cream.<br>Bring mixture to a boil over medium heat stirring constantly.<br>As soon as it reaches boiling point, slowly stir in remaining 1 cup cream.<br>Continue to cook, stirring steadily until mixture reaches 232F.<br>At this point, add the evaporated milk slowly enough that you don't stop the mixture from boiling.<br>Add chocolate and continue to cook and stir.<br>until temperature reaches 242F.<br>Remove from heat and stir in vanilla (you can also stir in some chopped pecans or other nuts if you like).<br>Pour into ungreased (yes I said ungreased) 8-inch square pan.<br>Do not scrape bottom of pan--I usually end up having a bit at the bottom that I don't want mixed in with the rest.<br>Cool to room temperature and then stick the pan in the freezer for several hours.<br>After it has hardened up enough, you should be able to turn the pan over a piece of plastic wrap, whack the bottom and have the solid piece of caramel come out.<br>If it doesn't, it needs to get a bit harder in the freezer.<br>Let caramel come back to room temperature.<br>Peel off plastic wrap and cut into 1-inch pieces.<br>Wrap pieces in small squares of waxed paper.","url":"https://recipe.bluelayer.org/recipe/13755/caramels"},{"id":"13749","title":"Almond Apricot and Chocolate Sandwich Cookies","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>salt, table<br>apricots, dried, sulfured, uncooked<br>pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>syrups, corn, light","directions":"For the cookies:<br>Position rack in center of oven; preheat to 350F.<br>Line a large baking sheet with parchment paper or a nonstick baking mat.<br>Process almonds in a blender in 2 batches until finely ground.<br>Transfer to a large bowl and add flour, butter, sugar and salt.<br>Knead the mixture with your hands until well blended.<br>Gather the dough into a ball; divide it into 2 portions.<br>Working with one portion at one time, roll the dough between 2 sheets of wax paper until 18 inch thick.<br>Cut out cookies using a 2-inch circular cookie cutter.<br>Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet.<br>(If you like, cut out the centers of half the cookies using a 1-inch any kind of shape cutter.)<br>Gather the scraps, reroll and continue cutting out cookies until the dough is finished.<br>Then the second portion of dough.<br>Bake the cookies, one batch at one time, until puffed and beginning to color, 10 minutes.<br>Cool on the pans for 3 minutes before transferring to a wire rack.<br>For the filling and glazing cookies:<br>Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.<br>Melt chocolate and 1 tablespoon butter in a double boiler over hot water.<br>Change the heat to the low temperature to keep the chocolate melted; stir in milk and corn syrup until smooth.<br>Line 2 or 3 baking sheets with wax paper.<br>Dip each sandwich cookie halfway into the chocolate, then place on the wax paper.<br>When all the cookies are dipped, refrigerate until the chocolate has set, at least 1 hour or longer.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/13749/almond-apricot-and-chocolate-sandwich-cookies"},{"id":"13744","title":"Chocolate Pecan Praline Sauce (Pampered Chef)","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, pecans<br>vanilla extract","directions":"In a large saucepan, melt butter and chocolate chips over medium heat.<br>Stir until blended and add brown sugar, corn syrup and salt.<br>Boil 5 minutes.<br>Add evaporated milk, pecans, and vanilla extract.<br>Stir and boil 1 minute longer.<br>Cool a little and serve warm on top of ice cream or a brownie sundae!","url":"https://recipe.bluelayer.org/recipe/13744/chocolate-pecan-praline-sauce-pampered-chef"},{"id":"13741","title":"Aggression Cookies","ingredients":"sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put the ingredients in large bowl.<br>Mash, squeeze, knead, etc.<br>until it is completely blended.<br>Form into small balls about 1 to 1 1/2 inches in size and place on an ungreased cookie sheet.<br>Butter the bottom of a small glass (or plastic cup) and dip into white sugar, then pound the cookies flat.<br>Bake at 350 degrees for about 10 to 12 minutes.<br>This makes a large batch!","url":"https://recipe.bluelayer.org/recipe/13741/aggression-cookies"},{"id":"13730","title":"Chocolate Vegan Cupcakes","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>sugars, brown<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, cider","directions":"Preheat the oven to 350 degrees (f).<br>Mix all of the dry ingerdients together.<br>Stir in the wet ingredients.<br>Place cupcake wrappers in a cupcake pan, and then fill the wrappers about 1/2 way with the batter.<br>Bake for approximately 25 minutes.","url":"https://recipe.bluelayer.org/recipe/13730/chocolate-vegan-cupcakes"},{"id":"13725","title":"Vegan Death by Chocolate Mousse Cakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>oil, canola<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>tofu, raw, regular, prepared with calcium sulfate<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.<br>In a medium bowl, mix flour, baking powder, sugar and cocoa powder.<br>In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.<br>Pour the wet ingredients into the dry and mix well.<br>In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust.<br>continue until all batter is used up.<br>Bake for 10-18 minutes, than let cool.<br>Mousse: Melt chocolate chips in microwave,<br>In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.<br>Put mousse in the crusts, than let chill for 2 or more hours.<br>Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.<br>Pour over Mousse Cakes.","url":"https://recipe.bluelayer.org/recipe/13725/vegan-death-by-chocolate-mousse-cakes"},{"id":"13721","title":"Low Fat Chocolate Berry Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cherries, sweet, raw<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Crush ice in a blender.<br>Add the rest of the ingredients and blend until smooth; about 30-60 seconds.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/13721/low-fat-chocolate-berry-smoothie"},{"id":"13720","title":"Dana's Magic Chocolate Milkshake","ingredients":"ice creams, vanilla<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place Vanilla ice cream in blender.<br>Blend 25-30 seconds on high, adding cocoa mix and milk slowly.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13720/danas-magic-chocolate-milkshake"},{"id":"13718","title":"Goats Milk Caramel Fudge Sauce (Cajeta Fudge Sauce)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>leavening agents, baking soda<br>vanilla extract<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Cook goat milk, sugar and baking soda in a large, heavy pot to a thick syrup.<br>Whisk in the butter and vanilla.<br>Whisk in the chocolate chips.","url":"https://recipe.bluelayer.org/recipe/13718/goats-milk-caramel-fudge-sauce-cajeta-fudge-sauce"},{"id":"13711","title":"Ice Cream Balls","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"If you want to make these with your kids, all you need is ice cream, chocolate and some fun decorations.<br>Use an ice cream scooper to scoop out balls of ice cream (shape further into balls by wrapping in plastic wrap and forming into balls with your hands).<br>Place balls on a baking sheet or large freezer safe plate lined with parchment or waxed paper, store in your freezer for at least one hour or until ready to use.<br>When ready to dip the balls, melt some chocolate (either in the microwave or with a double boiler).<br>You can use chocolate chips or melting disks from the craft store.<br>Once the chocolate is melted, dip away; the chocolate will begin to firm up due to the cold ice cream, so we did it in batches of 3.<br>We pulled a third of the ice cream balls out, coated them in the chocolate then decorated.<br>Then the next third and so forth.<br>Once the ice cream balls are coated in chocolate, have the kids quickly decorate as soon as they are dipped, because the chocolate will harden quickly.<br>Yes its a bit messy and no they will not look perfect, but guess whatits fun, fun, fun!<br>And the kids will LOVE it.<br>We did some plain; just the fact that the ice cream was shaped like a ball was fun to them.<br>Some we rolled in sprinkles alone and some were dipped in chocolate and decorated.<br>You could make small ones as well with a melon scooper.<br>Have fun and get messy.<br>After all, when a kid ends up messy, that usually means they had FUN!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13711/ice-cream-balls"},{"id":"13706","title":"Million-Dollar Fudge a Favorite Recipe of First Lady Mamie Eisen","ingredients":"sugars, granulated<br>salt, table<br>butter, salted<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>nuts, walnuts, english","directions":"Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.<br>Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat.<br>Bring to a boil, stirring to form a smooth syrup, then remove from the heat.<br>Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl.<br>Pour the just-boiled syrup over the ingredients in the bowl.<br>Stir until the chocolate has melted and the ingredients are well incorporated.<br>Pour into the pans, spreading the mixture evenly into the corners.<br>Let stand for a few hours before cutting into pieces.<br>Store in an airtight container at room temperature.<br>My Note: IT IS SWEET!<br>The kids like it a lot, but too sweet for me.","url":"https://recipe.bluelayer.org/recipe/13706/million-dollar-fudge-a-favorite-recipe-of-first-lady-mamie-eisen"},{"id":"13703","title":"Campers Mix , Snack Mixes Recipe","ingredients":"oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>nuts, cashew nuts, raw<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Roast peanuts and sunflower seeds, using 2 pans, at 250 for 1 hour, stirring<br>frequently.<br>Remove from oven when golden brown.<br>Cold.<br>Add in other ingredients and mix well.","url":"https://recipe.bluelayer.org/recipe/13703/campers-mix-snack-mixes-recipe"},{"id":"13702","title":"Chocolate-Covered Cereal","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line 2 rimmed baking sheets with parchment paper.<br>Place the cereal in a large bowl.<br>Pour about half of the chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly.<br>The chocolate will begin to set.<br>When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.<br>Working quickly while the chocolate is still pliable, scoop up small mounds of the the cereal and place them on the prepared baking sheets.<br>Set aside for about 30 minutes, or until hardened completely.<br>If your kitchen is very hot, you can place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting.<br>Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/13702/chocolate-covered-cereal"},{"id":"13699","title":"Somebody's Mother's Buttercream Icing","ingredients":"butter, without salt<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Cream butter, add salt and sugar, a small amount at a time, beating all the while.<br>Add vanilla.<br>Add milk if needed to slightly moisten the mixture.<br>Depending on what you're serving, add one mini jar of Somebody's Mother's Chocolate, Caramel, or White Chocolate Sauce with Pear William.","url":"https://recipe.bluelayer.org/recipe/13699/somebodys-mothers-buttercream-icing"},{"id":"13698","title":"Chocolate Ganache Tart","ingredients":"nuts, almonds<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>orange juice, raw<br>salt, table<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Preheat oven to 350.<br>MAKE DOUGH:.<br>In a food processor, pulse almonds until finely ground.<br>Add sugar, flour, zest (if desired), and salt; pulse until combined.<br>Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).<br>Immediately transfer dough to a 9-inch tart pan with a removable bottom.<br>Using a measuring cup, evenly press dough in bottom and up sides of pan.<br>Bake in center of oven until golden brown and firm to the touch, about 20 minutes.<br>Transfer to a wire rack to cool completely, about 1 hour.<br>MAKE GANACHE:.<br>Place chocolate in a large mixing bowl.<br>In a small saucepan, bring cream to a boil.<br>Pour hot cream, through a sieve, over chocolate.<br>Stir until smooth and creamy in texture.<br>Mix in vanilla.<br>Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve).<br>Let stand until set, about 2 hours, or chill for 1 hour.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13698/chocolate-ganache-tart"},{"id":"13690","title":"Chocolate Fondue","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Bring a pan of water to boiling and place a glass or metal bowl on top of it (this is a double boiler).<br>Place all ingredients in the bowl and stir every once in a while until melted together.<br>Add more milk or marshmallows if it is too thick/thin.","url":"https://recipe.bluelayer.org/recipe/13690/chocolate-fondue"},{"id":"13672","title":"Chocolate Intemperance","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>cornstarch<br>salt, table<br>water, bottled, generic<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.<br>Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.<br>Bring to a boil over medium heat, whisking constantly.<br>Remove from the heat and stir in the chocolate, whisking till chocolate melts.<br>Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.<br>Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming.<br>Store in the refrigerator for up to a week.<br>To serve:.<br>Serve as is in very small glasses; it's thick and it's rich.<br>To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.<br>Add about 1 cup ice cubes(and 1 oz.<br>of the spirit of your choice, if desired, and blend till smooth.<br>Alternately, blend with chunks of banana, or a scoop of ice cream.<br>Feeling intemperate?<br>Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!<br>To rim glass with cinnamon sugar, mix<br>1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.<br>Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.","url":"https://recipe.bluelayer.org/recipe/13672/chocolate-intemperance"},{"id":"13669","title":"Chocolate Sorbet (Rich and Creamy)","ingredients":"water, bottled, generic<br>sugars, granulated<br>syrups, corn, light<br>cocoa, dry powder, unsweetened<br>candies, semisweet chocolate<br>vanilla extract","directions":"In a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves.<br>Increase the heat to medium; bring to a boil; cook 2 minutes.<br>Decrease heat to low; whisk in the cocoa and simmer 2 minutes.<br>Remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth.<br>Cool to room temperature.<br>Stir in the vanilla; cover and chill at least 1 hour.<br>Stir the cooled mixture; freeze in 1 or 2 batches in an ice cream maker by following the manufacturers directions.<br>When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.<br>*Chocolate Cherry Sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed.<br>*Chocolate Chip Sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed.<br>*Chocolate Coconut Sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed.<br>*Mexican Chocolate Sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.","url":"https://recipe.bluelayer.org/recipe/13669/chocolate-sorbet-rich-and-creamy"},{"id":"13668","title":"Peanut Butter Granola Logs-no bake","ingredients":"peanut butter, smooth style, without salt<br>honey<br>mini semi-sweet chocolate baking chips,<br>cereals ready-to-eat, granola, homemade<br>oil, corn, peanut, and olive<br>candies, semisweet chocolate","directions":"In a large bowl stir together the peanut butter and honey until smooth and creamy.<br>Stir in the chocolate chips, then the granola.<br>Mix well.<br>Take 1 heaping T.<br>of the peanut butter granola mixture and using your hands,form into a 2 inch log.<br>Repeat with remaining mixture.<br>Place in the fridge for 1 hour to firm up.<br>In the top of a double broiler melt the chocolate.<br>Place the chopped nuts in a bowl.<br>Dip each peanut butter granola log into the chocolate, then the nuts.<br>Repeat until all the logs are dipped.<br>Refrigerate to set chocolate.<br>Options-use white chocolate and dip logs into chopped green and red pistachos for the holidays.<br>For nut alergies-other than peanuts-dip into sprinkles.","url":"https://recipe.bluelayer.org/recipe/13668/peanut-butter-granola-logs-no-bake"},{"id":"13647","title":"White Chocolate Krispies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>nuts, cashew nuts, raw<br>candies, marshmallows","directions":"Line a large sheet pan with wax paper; set aside.<br>Cut white chocolate into small chunks, add to a medium pot and cook over medium-low heat, stirring constantly, until completely melted and smooth, 2-3 minutes.<br>Remove pot from heat, add Cap'N Crunch, Rice Krispies, peanuts, and cashews and stir gently to coat.<br>Set aside to let cool slightly for 2-3 minutes, then stir in marshmallows.<br>Drop mounds of the chocolate mixture (about 3 tablespoons each) onto the prepared pan, keeping them spaced about 1\" apart, to make 3\"-wide candies.<br>Set aside in a cool spot until completely set.<br>Serve immediately, or store in an airtight container in a cool spot for up to one week.","url":"https://recipe.bluelayer.org/recipe/13647/white-chocolate-krispies"},{"id":"13646","title":"Martha's Wonderful Chocolate Fondue Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>orange juice, raw","directions":"Heat chocolate, stir in cream (medium to low heat).<br>Add in liqueur.<br>Serve with fruit chunks, such as strawberries and bananas and pretzels.","url":"https://recipe.bluelayer.org/recipe/13646/marthas-wonderful-chocolate-fondue-recipe"},{"id":"13637","title":"Macadamia and Chocolate Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>semolina, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, macadamia nuts, raw<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>salt, table","directions":"Grease and line the base and sides of an 18 x 28 cm baking pan,leaving 3cm hanging over on each side.<br>Place the flour,semolina,baking powder and 1/2 tsp salt in a bowl and stir well with a wooden spoon to combine.<br>Stir in the nuts and the chocolate.<br>Combine butter,sugar and vanilla in a food processor and whiz for 1-2 mins,until the mixture is light and creamy.Stop occasionally to scrape down the side with a spatula.Stir butter mixture into flour mixture until well combined.The dough should be quite thick and awkward to mix.<br>Press the dough into the pan and prick it all over with a fork.Chill for 15 minutes.<br>Preheat the oven to 160 degrees.Bake the shortbread for 30 mins or until firm to the touch.While it's still hot,score in half lengthways and then across at 2cm intervals to make 28 rectangles.<br>Cool in the pan for 10 mins,then lift out of the pan and cut into fingers.<br>Biscuits keep in an airtight container for up to 5 days -- should they last that long!","url":"https://recipe.bluelayer.org/recipe/13637/macadamia-and-chocolate-shortbread"},{"id":"13636","title":"Almond White Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, almonds<br>cranberries, dried, sweetened<br>orange juice, raw","directions":"Line 8\" square pan with foil, with ends of foil extending over sides of paan; set aside.<br>Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.<br>Add almonds, cranberries and orange peel, stir until well blended.<br>Spread chocolate mixture into prepared pan.<br>Refrigerate for 2 hours or until firm.<br>Lift fudge from pan, using foil handles.<br>Cut into 48 pieces.<br>Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/13636/almond-white-chocolate-fudge"},{"id":"13634","title":"White Chocolate Peanut Butter Popcorn Munch","ingredients":"snacks, popcorn, air-popped (unsalted)<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, cashew nuts, raw<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Put the popped popcorn, cereal, cashews and peanuts in a large bowl.<br>Melt the white chocolate chips and peanut butter together.<br>Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.<br>Cool for 15 minutes on jellyroll pan.<br>Break apart any large pieces and serve.","url":"https://recipe.bluelayer.org/recipe/13634/white-chocolate-peanut-butter-popcorn-munch"},{"id":"13632","title":"Bat Poop - for Halloween","ingredients":"candies, marshmallows<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted","directions":"Mash Pretzels till they are mostly crushed, but with some sticks left.<br>You will want to use those small stick kind.<br>Mix in raisins.<br>In a double boiler, melt White chocolate, chocolate chips, and mini-marshmallows.<br>Rapidly mix chocolate mixture into pretzel/raisin mix.<br>For realism: Shape into little mounds on parchment paper and allow to cool.<br>For speed (and for those with weaker stomaches): Spread evenly on parchment paper and allow to cool.","url":"https://recipe.bluelayer.org/recipe/13632/bat-poop-for-halloween"},{"id":"13590","title":"Turkischer","ingredients":"candies, dark chocolate coated coffee beans<br>sugars, granulated","directions":"In a coffee grinder, grind the coffee beans until they are as fine as flour.<br>In a copper Turkish coffee pot or small heavy saucepan combine 4 tablespoons of the ground coffee, the sugar, and 2 cups water and bring to a boil over high heat.<br>Remove the pot from the heat, stir the coffee well, and return the pot to the heat.<br>Let the coffee come to a boil again and remove the pot from the heat, letting the grounds settle.<br>Repeat the boiling up and settling process 2 more times.<br>Cover the pot, let the coffee stand for 2 minutes, and add 1/3 cup cold water, letting the coffee settle for 1 minute more.<br>Pour the coffee into demitasse cups.","url":"https://recipe.bluelayer.org/recipe/13590/turkischer"},{"id":"13587","title":"Blackberry Chocolate Jam","ingredients":"sugars, granulated<br>butter, without salt<br>blackberries, raw<br>orange juice, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"In small heavy saucepot, over medium heat, melt sugar.<br>Once sugar is melted, carefully add butter and melt one minute.<br>Add blackberries, mix well and cook for 2 minutes.<br>Add orange juice and mix well.<br>Cover and reduce heat to low.<br>Stir occasionally and cook for 30 minutes or to desired thickness.<br>Remove from heat and allow to cool.<br>Once jam is cool, add HERSHEYS Chocolate and mix thoroughly.<br>Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/13587/blackberry-chocolate-jam"},{"id":"13584","title":"One Cup Slice","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, corn, peanut, and olive<br>currants, zante, dried<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 190c (or 170c fan forced).<br>Line a 26cm x 16cm lamington pan with baking paper.<br>Place coconut, nuts and fruit in a large mixing bowl.<br>Add milk and 1/4 cup of choc bits, mix well to combine and coat ingredients.<br>Press mixture evenly into pan and cover with foil.<br>Bake for 20 minutes, uncover slice and reduce heat to 160c (140c fan forced) and bake for a further 20 minutes more or until firm and golden; remove pan from oven.<br>Immediatly scatter 3/4 cup of chocolate bits over hot layer and allow to melt and using a flexible spatula spread the chocolate evenly.<br>Cool and cut into slices.","url":"https://recipe.bluelayer.org/recipe/13584/one-cup-slice"},{"id":"13579","title":"Club Med Sandpiper's White Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place the flour, yeast, sugar and salt in a small bowl, and mix with an electric mixer.<br>Mix on medium-low speed for 1 minute.<br>Add water, and mix another 12 minutes on medium or second speed.<br>Add the chips and mix for an additional 2-3 minutes or until the chips are well distributed throughout the dough.<br>Take dough out of the bowl and lightly knead into a ball.<br>Let rest for 15-20 minutes.<br>Preheat oven to 450 degrees.<br>Cut the dough into 4 portions and knead into the desired form.<br>(Note: These looked like French bread loaves when we saw them on the rack, ready to bake.<br>).<br>Place the loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.","url":"https://recipe.bluelayer.org/recipe/13579/club-med-sandpipers-white-chocolate-bread"},{"id":"13565","title":"Sand Art Cookies","ingredients":"sugars, granulated<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"r&gt;In a 1 quart or 1 liter jar, layer the ingredients in the order given.<br>Lightly pack down the jar after each addition.<br>Attach a card with the following instructions:<br>Preheat oven to 350 degrees F (175 degrees C).<br>Grease a cookie sheet.<br>Empty the entire contents of the jar into a medium bowl.<br>Add 1 large egg and 1/2 cup of margarine melted; mix well.<br>Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven.<br>Makes about 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/13565/sand-art-cookies"},{"id":"13559","title":"Quickest Ever No-bake Peanut Butter Chocolate Drops","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Put chocolate chips in a microwavable cup or bowl- I usually use a coffee mug.<br>Microwave on 50% power, stirring every 30 seconds until melted completely.<br>Add peanut butter to melted chocolate chips, combine thoroughly.<br>Drop mixture by teaspoons onto wax paper.<br>Chill until firm (about 20 minutes in the freezer, longer if in the refrigerator).<br>If you actually happen to have any leftover, store covered in the refrigerator.<br>Consume within one week, or freeze for up to one month.","url":"https://recipe.bluelayer.org/recipe/13559/quickest-ever-no-bake-peanut-butter-chocolate-drops"},{"id":"13538","title":"Charishma's Galaxy Coated CHOCOS Milk Breakfast","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Pour milk in a bowl.<br>Add Galaxy powder and stir well.<br>Add wheat flakes.<br>Mix well.<br>Sit back, pick up a spoon and eat away!","url":"https://recipe.bluelayer.org/recipe/13538/charishmas-galaxy-coated-chocos-milk-breakfast"},{"id":"13514","title":"Chocolate Pecan Granola","ingredients":"oats<br>wheat germ, crude<br>oil, olive, salad or cooking<br>honey<br>spices, cinnamon, ground<br>salt, table<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F. Spray a large rimmed baking sheet with nonstick cooking spray.<br>In a large bowl toss together the oats, wheat germ, vegetable oil, honey, cinnamon, salt and pecans.<br>Then arrange it in an even layer on the prepared baking sheet.<br>Bake for about 40 minutes, stirring occasionally, until golden brown.<br>Remove from the oven and let it cool for 30 minutes.<br>Stir in the chocolate chips.<br>Store in an airtight container for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/13514/chocolate-pecan-granola"},{"id":"13511","title":"Faux Cookie Dough Dip","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>sugars, brown<br>peanut butter, smooth style, without salt<br>oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda together in a food processor until smooth; fold in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/13511/faux-cookie-dough-dip"},{"id":"13510","title":"Pumpkin Chocolate Chip Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.<br>In a large bowl, whisk oats, spices, and salt together.<br>Set aside.<br>In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats and stir well, until all of the oats are moist.<br>Stir in chocolate chips.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>The pumpkin keeps the bars moist, so make sure they are golden and set; you dont want them to be under baked.<br>Remove from the oven and let cool on a wire rack for 5 minutes.<br>Using a sharp knife, cut into bars.<br>Remove from pan and let cool completely.<br>Makes 10-12 granola bars.","url":"https://recipe.bluelayer.org/recipe/13510/pumpkin-chocolate-chip-granola-bars"},{"id":"13503","title":"Gluten Free Pumpkin White Chocolate Scones","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375.<br>Mix all the dry ingredients together.<br>Add the pumpkin and milk, mixing together well, the dough will be thick.<br>Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.<br>Bake for 15-17 minutes.","url":"https://recipe.bluelayer.org/recipe/13503/gluten-free-pumpkin-white-chocolate-scones"},{"id":"13495","title":"Bittersweet Blackberry Brownies","ingredients":"goji berries, dried<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 350F.<br>Coat 8-inch square baking pan with cooking spray.<br>Place blackberries in saucepan, cover, and cook 5 minutes over medium heat, or until berries begin to burst.<br>Mash with potato masher, then cook 5 minutes more, or until saucy and thickened.<br>Stir chocolate and coconut oil into berries until chocolate has melted, then remove pan from heat.<br>Transfer berry mixture to large bowl, and cool 20 minutes.<br>Vigorously beat in sugar 1 minute by hand or with electric mixer, until well combined.<br>Stir in vanilla.<br>Sift in flour, cocoa powder, baking powder, baking soda, and salt.<br>Mix until well combined.<br>Spread batter in prepared baking pan.<br>Bake 18 minutes.<br>(Batter will be puffed but still very soft.)<br>Cool, then refrigerate 1 hour.<br>Slice into 12 brownies, and serve topped with extra fresh berries.","url":"https://recipe.bluelayer.org/recipe/13495/bittersweet-blackberry-brownies"},{"id":"13457","title":"Bittersweet Bark With Cinnamon Candies","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spices, cinnamon, ground","directions":"Place parchment or wax paper on a cookie sheet, set aside.<br>In a small heavy saucepan, (non stick works best) melt chocolate over low heat, stir often and be patient.<br>When melted, remove from heat.<br>Working quickly, stir in about a third of the cinnamon candies.<br>Immediately turn chcolate out onto parchment or wax paper.<br>With back of spoon or rubber spatula (sprayed with pam) spread out chocolate mixture until candies are in a single layer.<br>Sprinkle remaining candies on top and place in freezer for 10-15 minutes, or until hard.<br>You must work quickly.<br>Store bark in freezer or fridge until ready to serve.<br>Break bark into pieces by dropping tray a few times or use a flat meat tenderizer.","url":"https://recipe.bluelayer.org/recipe/13457/bittersweet-bark-with-cinnamon-candies"},{"id":"13455","title":"Mexican Chocolate Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spices, cinnamon, ground<br>cream, fluid, heavy whipping","directions":"Put all ingredients into a microwave-safe bowl.<br>Microwave on high for 30 seconds, stir to combine.<br>Continue repeating heating in microwave, using 30 seconds at a time, until completely mixed into smooth consistency.<br>Cool to room temperature, use as cake/dessert frosting or filling.","url":"https://recipe.bluelayer.org/recipe/13455/mexican-chocolate-ganache"},{"id":"13442","title":"Homemade Vanilla Powdered Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pulse together the powdered milk, stevia and powdered vanilla in a blender or food processor until powdery, about 1 minute.<br>While processing, pulse in the coconut oil through the feed tube; pulse a few more times to combine.<br>Transfer to an airtight jar and store in a cool, dark place for up to 3 months.<br>Notes: Liquid versus powdered flavorings: Ive found that using powdered flavorings works better than liquid flavorings for this recipe.<br>Sourcing powdered flavorings: For sourcing powdered flavorings, do a quick Google search or ask at your local health food store or gourmet food store.<br>Other flavor ideas: (Note that with all of the flavor variations listed below, I still include the amount of powdered vanilla that is mentioned in the recipe above.)<br>Almond: Add 1 teaspoon natural almond powder (this is not the same thing as almond meal or almond flour).<br>Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener as desired.<br>Chocolate peppermint: Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon natural peppermint flavor powder, and increase sweetener as desired.<br>Cinnamon: Add 1 teaspoon cinnamon.<br>Peppermint: Add 1 teaspoon natural peppermint flavor powder.<br>Pumpkin spice: Add 1 1/2 teaspoons pumpkin pie spice mix.","url":"https://recipe.bluelayer.org/recipe/13442/homemade-vanilla-powdered-coffee-creamer"},{"id":"13441","title":"Angel Food Candy","ingredients":"sugars, granulated<br>syrups, corn, light<br>vinegar, distilled<br>leavening agents, baking soda<br>nuts, almonds","directions":"In a heavy saucepan, combine sugar, corn syrup and vinegar.<br>Cook over medium heat, stirring constantly, until sugar dissolves.<br>Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer.<br>Do not overcook.<br>Remove from the heat and quickly stir in baking soda.<br>Pour into a buttered 13-in.<br>x 9-in.<br>x 2-in.<br>baking pan.<br>When cool, break into bitesize pieces.<br>Dip into melted chocolate; place on waxed paper until the chocolate is firm.<br>Store candy tightly covered.<br>Yield: 1 1/2 pounds","url":"https://recipe.bluelayer.org/recipe/13441/angel-food-candy"},{"id":"13440","title":"Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>butter, without salt<br>alcoholic beverage, distilled, vodka, 80 proof<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly.<br>Then place it in a medium glass bowl.<br>(Glass retains heat, so the chocolate will stay melted longer.)<br>Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge.<br>Remove from the heat and add about one-fourth of the chocolate; whisk until smooth.<br>Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds.<br>Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth.<br>Stir in the butter until smooth, then add liqueur, if desired.<br>(Jacques adds the liqueur last, so the flavor doesn't cook off.)<br>Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side.<br>Pour the ganache onto the baking sheet and spread evenly with a rubber spatula.<br>Fold the plastic wrap back over and press directly onto the surface of the ganache.<br>Let cool at room temperature at least 4 hours or overnight.<br>For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets.<br>Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.<br>Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll.<br>Refrigerate until ready to coat.<br>Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish.<br>For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes.<br>Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes.<br>(Jacques recommends a laser thermometer for checking the temperature.)<br>Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper.<br>One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork).<br>Lift the truffle and let the excess chocolate drip off.<br>Roll in toppings and place on a rack to dry.<br>Store in an airtight container for up to 2 weeks.<br>Photograph by Jim Franco","url":"https://recipe.bluelayer.org/recipe/13440/chocolate-truffles"},{"id":"13434","title":"Cranberry Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Mix flour, first sugar, baking soda and salt.<br>Stir in buttermilk and cut in reduced fat margarine.<br>Mix in cranberries, chocolate chips and first cinnamon.<br>Gather into a ball, press together and knead 12 times on floured board.<br>Divide in two pieces.<br>Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.<br>Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.<br>Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.<br>Bake about 20-25 minutes in a 400 preheated oven.<br>Let cool and cut again into 8 wedges each, following original cut marks.","url":"https://recipe.bluelayer.org/recipe/13434/cranberry-chocolate-scones"},{"id":"13429","title":"Lemon Jewel No Bake Cheesecake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry<br>butter, without salt<br>sugars, granulated<br>cheese, parmesan, hard<br>cranberries, dried, sweetened<br>blueberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>lemon juice, raw<br>raspberries, raw<br>cream, whipped, cream topping, pressurized<br>jams and preserves, apricot<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>blueberries, raw","directions":"Base:.<br>First up, make sure you have a spring-form cake tin!<br>If not, you could line a tin with glad wrap to make it easy to get out again.<br>Grease the spring-form pan, either with butter or spray oil, this bit is up to you.<br>Crush up the biscuits until they are crumbly.<br>Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.<br>Add the melted butter to the biscuit crumbs, then mix until blended through.<br>Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.<br>Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.<br>Filling:.<br>Whip the cream until you get soft peaks, then set aside.<br>Beat all other fillings until smooth, then fold in the cream.<br>Pour into base then freeze for 2 hours, more if you have the time.<br>Icing:.<br>Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps.<br>Check the taste as you go.<br>Let cool slighly then pour onto the cake and then sprinkle with the garnishes.<br>Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.","url":"https://recipe.bluelayer.org/recipe/13429/lemon-jewel-no-bake-cheesecake"},{"id":"13423","title":"American Buttercream Frosting","ingredients":"butter, salted<br>salt, table<br>sugars, powdered<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Optional- As mentioned above, I like a cream cheese version of this frosting best.<br>The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit.<br>If desired, for a very light cream cheese flavor add 1/2 block (4 oz).<br>cream cheese, leaving the other ingredients (as listed above) the same.<br>For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.)<br>of cream cheese.<br>If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.<br>Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla.<br>Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options.<br>In most cases Ill still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring.<br>For zest, add about 1 teaspoon fresh zest.<br>For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.<br>-.<br>* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).<br>(If you are adding cream cheese, add it now, then beat until smooth).<br>* Add salt (if needed).<br>* One cup at time, add 2 cups of powdered sugar, beating after each addition.<br>* Add vanilla, or other flavorings and beat to combine.<br>* Add about 1 tablespoon of cream, and continue beating.<br>* Add the remaining 2 cups powdered sugar, one at a time.<br>* Add an additional 1-2 tablespoons cream until desired consistency is reached.<br>If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.<br>Continue to beat another minute or so.<br>The frosting should now be smooth and fluffy.<br>Troubleshooting-.<br>* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.<br>* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm.<br>Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up.<br>If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.","url":"https://recipe.bluelayer.org/recipe/13423/american-buttercream-frosting"},{"id":"13419","title":"White Chocolate Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>chocolate, dark, 70-85% cacao solids<br>candies, dark chocolate coated coffee beans","directions":"To prepare chocolate shavings, hold the chocolate bar in one hand and, using a vegetable peeler, cut shavings from a long edge of the baryoull want several shavings for each drink.<br>Set aside.<br>If not using immediately, cover and store in the refrigerator.<br>Fill a pitcher with ice and add the vodka and creme de cacao.<br>Stir briskly until the outside of the pitcher is beaded with sweat and frosty.<br>Strain into cocktail glasses, garnish with the chocolate shavings or 3 coffee beans per glass, and serve.","url":"https://recipe.bluelayer.org/recipe/13419/white-chocolate-martini"},{"id":"13410","title":"Chocolate Chip Glaze Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>syrups, corn, light<br>butter, without salt","directions":"Heat above ingredients in a 1 qt sauce pan, stirring constantly, till chocolate is melted.<br>Cold slightly.<br>Glazes one 8 or possibly 9 inch layer.","url":"https://recipe.bluelayer.org/recipe/13410/chocolate-chip-glaze-recipe"},{"id":"13396","title":"Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, cake, enriched<br>salt, table<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic","directions":"If using a bread machine, set all ingredients in the machine and automate the process until the first rising by using \"bread dough course\".<br>[Kneading] Put all ingredients in a big bowl but separate salt from yeast.<br>Then add lukewarm water.<br>Mix them using cooking chopsticks or spoon.<br>When the dough becomes crumbly, knead by hand.<br>Patiently knead well for 10 minutes until the dough gets resilient and shiny.<br>First Rising: When the dough becomes smooth, make it into a ball.<br>Cover the bowl with plastic wrap and allow it to rise triple in size.<br>After the first rising is done, divide the dough into 6 pieces.<br>Cover them with a wrung out damp kitchen towel or a bowl, and let it rest for 15 minutes.<br>Shaping: Stretch the dough into an oval shape.<br>You can stretch it gently with your hand without using a rolling pin (that way there is less pressure on the dough).<br>Take the dough from one end and fold the dough in 3 or roll it up and seal the edges well.<br>Here you can also fill it with bacon or olives.<br>This is a crispy chocolate French baguette filled with chocolate chips.<br>Later you can also make a \"condensed milk French baguette\" filled with condensed milk + butter.<br>Second rising: To get the crispy texture, spray water on the surface.<br>You can also moisten the dough by using a brush as shown in the photo or back of a spoon.<br>Allow the dough to rise double in size for the second time at a warm place with high humidity.<br>If you are using an oven with bread-rising mode, set it at 40C for about 30-40 minutes.<br>Preheat the oven to 220C and bake it for about 15 minutes and it's done (in an electric oven bake at 230C).<br>Here in the photo, I added dried tomatoes and basil in the dough.","url":"https://recipe.bluelayer.org/recipe/13396/just-flour-salt-and-sugar-easy-to-measure-out-petit-french-baguettes"},{"id":"13390","title":"Easy Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 300 degrees F (150 degrees C).<br>Sift together flour, baking powder and salt, set aside.<br>In medium bowl<br>cream butter and sugar together with wooden spoon.<br>Add chocolate chips and nuts to butter/sugar mix and stir together.<br>Stir in dry ingredients - works best if you mix together with your hands.<br>Roll dough into walnut size balls.<br>Flatten cookies slightly with the.<br>palm of your hand and place on cookie sheet.<br>Bake for 15 to 20 minutes (17 minute in my oven) until light golden<br>brown around edges.<br>Cookies will be soft in the middle but will firm up<br>as they cool.<br>Leave on cookie sheet for a couple minutes to let them firm up then<br>cool on racks.<br>Makes 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/13390/easy-chocolate-chip-shortbread"},{"id":"13379","title":"English Toffee","ingredients":"butter, without salt<br>butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>salt, table<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 10 x 15 inch jelly roll pan.<br>Melt 1 cup butter in deep, heavy saucepan over medium heat.<br>Add sugar, water and salt and cook, stirring until sugar is dissolved.<br>Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes).<br>Remove from heat, stir in almonds and pour mixture into prepared pan.<br>Smooth the top with a buttered heat proof spatula.<br>With a paper towel, carefull blot the top (mixture is hot) to remove any excess butter.<br>Immediately scatter chocolate chips on top.<br>Let stand until melted, about 1 minute, then spread evenly over top.<br>This is when I pressed the ground almonds into the chocolate.<br>Cool to room termperature, then chill 20 minutes before breaking into pieces.<br>Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.","url":"https://recipe.bluelayer.org/recipe/13379/english-toffee"},{"id":"13365","title":"World Peace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Sift flour, cocoa, and baking soda into medium bowl.<br>Using electric mixer, beat butter in large bowl until smooth but not fluffy.<br>Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.<br>Add flour mixture; beat just until blended (mixture may be crumbly).<br>Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball).<br>Divide dough in half.<br>Place each half on sheet of plastic wrap.<br>Form each into 1 1/2-inch-diameter log.<br>Wrap each in plastic; chill until firm, about 3 hours.<br>DO AHEAD: Can be made 3 days ahead.<br>Keep chilled.<br>Preheat oven to 325F.<br>Line 2 baking sheets with parchment paper.<br>Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds.<br>Space 1 inch apart on prepared sheets.<br>Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes.<br>Transfer to rack; cool.<br>DO AHEAD: Can be made 1 day ahead.<br>Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/13365/world-peace-cookies"},{"id":"13352","title":"Chocolate-Hazelnut Macaroons","ingredients":"nuts, hazelnuts or filberts<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>egg, white, raw, fresh<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>nuts, hazelnuts or filberts<br>butter, without salt<br>salt, table<br>nuts, hazelnuts or filberts","directions":"Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground.<br>(Don't walk away; if you overprocess, you'll have hazelnut butter.)<br>Transfer to a bowl and repeat with the almonds.<br>Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl.<br>Sift in the cocoa powder and confectioners' sugar.<br>Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water.<br>(Don't let the bowl touch the water.)<br>Continue whisking until the sugar is dissolved, about 2 minutes.<br>(If you can still feel the sugar, keep whisking.)<br>Turn off the heat but leave the water in the saucepan.<br>Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.<br>Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes.<br>(If you turn the bowl over, the whites shouldn't move.)<br>Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated.<br>Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.<br>Pipe into rounds: Line 2 baking sheets with parchment paper.<br>Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air.<br>Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.<br>Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.<br>Let sit at room temperature until slightly dry, 15 to 30 minutes.<br>Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.<br>Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through.<br>Pull the parchment and cookies off the pans; cool.<br>Make the filling: Meanwhile, bring the water in the saucepan back to a simmer.<br>Put the chocolate in a heatproof bowl and set it over the water.<br>Stir with a rubber spatula until the chocolate is almost completely melted.<br>Remove the bowl from the pan.<br>Heat the heavy cream in a saucepan until simmering.<br>Stir the warm cream and praline paste into the chocolate.<br>Fold in the butter, salt and chopped hazelnuts.<br>Let the filling cool until spreadable, about 15 minutes.<br>Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies.<br>Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.<br>Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13352/chocolate-hazelnut-macaroons"},{"id":"13351","title":"Toasted Almond & Cherry Chocolate Bark","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>candies, semisweet chocolate<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the almonds and cherries; set aside.<br>Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly.<br>In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly.<br>Remove both saucepans from the heat.<br>Stir half of the almond mixture into the semisweet chocolate.<br>On a large cookie sheet, spread semisweet chocolate mixture to about 1/4\" thickness.<br>Drop the white chocolate by tablespoons onto the semisweet chocolate mixture.<br>With the tip of your knife, swirl chocolates together for a marbles look.<br>Sprinkle with the remaining almond mixture.<br>Refrigerate at least 1 hour or until firm.<br>Break the bark into pieces.<br>Store in the fridge for up to 1 month (believe me, it won't last that long!<br>).","url":"https://recipe.bluelayer.org/recipe/13351/toasted-almond-cherry-chocolate-bark"},{"id":"13318","title":"Honeycomb","ingredients":"sugars, granulated<br>syrups, corn, light<br>cream, whipped, cream topping, pressurized<br>vinegar, red wine<br>leavening agents, baking soda<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a 8in.<br>square baking pan with lightly oiled foil.<br>Half fill the sink with cold water and have ready a whisk and the baking soda.<br>Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan.<br>Add 5 tablespoons water and set the saucepan over medium heat.<br>Stir until the sugar has dissolved, then bring the mixture to a boil.<br>Continue to cook until the mixture turns amber-colored and reaches \"hard crack\" stage, or 300F (154C) on a candy thermometer.<br>As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process.<br>Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano.<br>Pour into the prepared pan in an even layer and let cool.<br>Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth.<br>Remove from the heat and cool slightly.<br>Turn the honeycomb out of the pan, peel off the foil, and break into chunks.<br>Half dip each piece into the melted chocolate.<br>Let harden before packaging.","url":"https://recipe.bluelayer.org/recipe/13318/honeycomb"},{"id":"13280","title":"Almond Joy Fudge","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>nuts, almonds","directions":"Mix coconut cream, powder sugar and coconut.<br>Strain excess liquid and run through a food processor to chopp coconut in fine chunks.<br>Melt chocolate and mix with coconut mixture.<br>Line cookie sheet with wax paper and spread mixture evenly on cookie sheet.<br>Sprinkle sliced almonds on top and press in to chocolate.<br>Let fudge set in freezer for about 3min.<br>Then cut 1in cubes.","url":"https://recipe.bluelayer.org/recipe/13280/almond-joy-fudge"},{"id":"13265","title":"Homemade \"oh Henry!\" Bars","ingredients":"oats<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat the oven to 350 degrees.<br>Mix the oats, sugar, and brown sugar in a large bowl.<br>Melt the butter, pour into the bowl, and mix the ingredients well.<br>Press the mixture into a greased 13x9 pan.<br>Bake for 20 minutes; then let cool for 20 minutes.<br>Melt the chocolate chips and peanut butter in a saucepan over medium heat, stirring to blend.<br>Spread over cooked base.<br>Refrigerate for 1 hour.<br>Cut into rectangular bars.","url":"https://recipe.bluelayer.org/recipe/13265/homemade-oh-henry-bars"},{"id":"13264","title":"Super Simple No Candy Thermometer Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, marshmallows<br>sugars, granulated<br>salt, table<br>butter, without salt<br>vanilla extract<br>candies, semisweet chocolate<br>nuts, walnuts, english","directions":"Butter 8x8 inch pan or line with parchment paper slightly overlapping pan edges for easy removal after cooling.<br>Mix first 5 ingredients in a sauce pan stirring constantly.<br>Heat to boiling and boil for about 5 minutes.<br>Remove from heat.<br>Add chocolate and stir until melted.<br>Add vanilla and walnuts and stir until incorporated.<br>Spread into buttered pan.<br>Cool until firm (If you are impatient you can place covered in the refrigerator to speed up the process).<br>Cut into 1 or 2 inch pieces.","url":"https://recipe.bluelayer.org/recipe/13264/super-simple-no-candy-thermometer-fudge"},{"id":"13246","title":"Chocolate Jewels","ingredients":"sherbet, orange<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover a baking sheet with waxed paper.<br>Spoon little morsels of sorbet onto wax paper and insert a toothpick into each.<br>Refreeze until rock hard.<br>Melt chocolate (I can do it in the micro at 60% power for about 2-3 minutes, but do not let it burn) and dip each morsel into chocolate.<br>Return to wax paper, and back to the freezer.<br>Freeze 15 minutes and serve.","url":"https://recipe.bluelayer.org/recipe/13246/chocolate-jewels"},{"id":"13236","title":"Chocolate Hazelnut Spread","ingredients":"nuts, hazelnuts or filberts<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>cornstarch<br>milk, buttermilk, fluid, cultured, lowfat<br>oil, olive, salad or cooking","directions":"In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch.<br>Add in milk and vegetable oil and whisk until smooth.<br>Cook over medium heat, whisking frequently, until mixture begins to thicken and just starts to bubble.<br>Remove from heat and transfer to a heatproof container, preferably one with an airtight lid.<br>Cool to room temperature and, if not eating right away, store in the fridge with an airtight lid on the container.<br>Spread tastes best at room temperature and will keep for several days in the fridge.","url":"https://recipe.bluelayer.org/recipe/13236/chocolate-hazelnut-spread"},{"id":"13229","title":"Chocolated Covered Grapes With a Kick!!!","ingredients":"grapes, red or green (european type, such as thompson seedless), raw<br>spartan, real semi-sweet chocolate baking chips,<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground","directions":"Take grapes and cut into small bunches (3-4 grapes on each stem).<br>In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon.<br>Microwave on medium heat for about 4 minutes, stirring a few times.<br>Heat until all melted.<br>Dip each small bunch of grapes into the chocolate mixture one by one.<br>After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate.<br>Place chocolate covered grape bunches on a wax paper lined cookie sheet.<br>Refrigerate for 1 hour.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13229/chocolated-covered-grapes-with-a-kick"},{"id":"13220","title":"No Bake Peanut Butter Bars","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x13 inch baking dish.<br>In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended.<br>Mix in the rice cereal so that it is evenly distributed.<br>Press the mixture into the prepared pan.<br>In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth.<br>Spread the melted chocolate evenly over the peanut butter bars.<br>Refrigerate until set before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/13220/no-bake-peanut-butter-bars"},{"id":"13217","title":"Chocolate and Almond Shells (edible Dessert Bowl/cup)","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>syrups, corn, light<br>sugars, granulated<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Mix the almonds and flour in a bowl until well-combined.<br>Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.<br>Over low heat, stir mixture constantly, until it just comes to a boil.<br>Remove from heat and stir in vanilla.<br>Add flour mixture and stir until fully blended.<br>Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).<br>Bake in a preheated oven at 350F until they spread out and are lacy, 8-10 minutes.<br>Remove from oven and let cool for 1-2 minutes.<br>Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.<br>Let them cool completely, then carefully lift off the shells and set aside.<br>Repeat process with the next half of the dough.<br>Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.<br>Serve immediately (The shells can be stored in an airtight container for up to 3 days).","url":"https://recipe.bluelayer.org/recipe/13217/chocolate-and-almond-shells-edible-dessert-bowl-cup"},{"id":"13212","title":"Chocolate-Tangerine Sorbet","ingredients":"water, bottled, generic<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>tangerines, (mandarin oranges), raw","directions":"In a saucepan, heat the water and sugar, stirring often, until the sugar is completely dissolved.<br>Remove from heat; add in chocolate and whisk until it is melted.<br>Whisk in the tangerine juice.<br>Chill mixture thoroughly, then freeze in ice cream maker per manufacturers instructions; consistency will be soft; may transfer sorbet to freezer container and place in freezer for a firmer sorbet.","url":"https://recipe.bluelayer.org/recipe/13212/chocolate-tangerine-sorbet"},{"id":"13209","title":"Vegan Double Chocolate Chip Cookies","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder.<br>This is your egg substitute that youll use in a moment.<br>Set aside for now.<br>Put the Earth Balance into a large bowl bowl.<br>Using a handheld mixer, beat the Earth Balance until soft and fluffy.<br>Add sugars and beat until creamed.<br>Beat in the egg mixture and vanilla.<br>Set aside.<br>Into a small bowl, sift together the flour, baking soda, salt and cocoa powder.<br>Add this into the Earth Balance mixture and mix to combine.<br>Mix in the chocolate chips.<br>Chill the dough in a refrigerator for at least 2 hours.<br>Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.<br>Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart.<br>Bake for about 9 minutes.<br>Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/13209/vegan-double-chocolate-chip-cookies"},{"id":"13205","title":"Chocolate Cream Cheese Frosting","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a stand mixer, whip cream cheese with cocoa powder, powdered sugar and vanilla as best as possible.<br>With the machine running, slowly stream in milk until the frosting becomes the consistency you want.<br>(You could use less milk, or more, depending on what you want to do with the frosting.)<br>Scrape the sides of the bowl and whip again to ensure a smooth and even texture.<br>Stores well in the refrigerator for up to 2 weeks!","url":"https://recipe.bluelayer.org/recipe/13205/chocolate-cream-cheese-frosting"},{"id":"13202","title":"Chocolate Almond Butter Crunch","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>vanilla extract<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the butter in a heavy 3-liter saucepan on low heat.<br>Add the sugar, corn syrup and water; cook over medium heat.<br>Stir constantly until it reaches hard crack stage, 300 on candy thermometer.<br>Remove from heat and stir in vanilla extract and the almonds.<br>Spread into a buttered 13 x 9-inch pan.<br>Let stand 5 minutes.<br>Sprinkle with chocolate chips.<br>When chocolate is melted, spread evenly over candy.<br>Let cool completely, and when chocolate is set, break into pieces.","url":"https://recipe.bluelayer.org/recipe/13202/chocolate-almond-butter-crunch"},{"id":"13198","title":"Mascapone Chestnut Yogurt Mousse","ingredients":"il villaggio, mascarpone cheese,<br>nuts, chestnuts, european, dried, peeled<br>yogurt, greek, plain, nonfat<br>alcoholic beverage, distilled, rum, 80 proof<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, mix the first four ingredients using a hand mixer.<br>Divide the mouse into 4 or 5 dishes.<br>Dust some cocoa powder and chocolate shavings on top.<br>Refrigerate.<br>Infuse love and serve!","url":"https://recipe.bluelayer.org/recipe/13198/mascapone-chestnut-yogurt-mousse"},{"id":"13191","title":"Chocolate Cookie Bites","ingredients":"nuts, pecans<br>sugars, powdered<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table","directions":"Place pecans in a single layer in a shallow pan.<br>Bake at 350 for 6-8 minutes or until lightly toasted, stirring once halfway through baking.<br>Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy.<br>Add milk and vanilla,beating until blended.<br>Combine flour,cocoa and salt;gradually add to butter mixture, beating until well blended.<br>Stir in pecans.<br>Shape dough into 1-inch balls, and place 1 1/2 inches apart on a lightly greased baking sheet.<br>Bake at 400 for 11 to 13 minutes or until tops of cookies just begin to crack.<br>Cool on baking sheet 3 minutes.<br>Remove to wire racks; dust with remaining 1/4 cup powdered sugar.<br>Cool 10 minutes.","url":"https://recipe.bluelayer.org/recipe/13191/chocolate-cookie-bites"},{"id":"13189","title":"Easy Shortbread Cookies","ingredients":"sugars, powdered<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched","directions":"Add powdered sugar to the softened butter (I microwave it for 20 seconds to soften) and mix well with a whisk.<br>If using unsalted butter, add a pinch of salt.<br>Add flour (no sifting needed) and mix with the whisk.<br>Knead the mixture until it's no longer floury.<br>Don't worry if it is rough and crumbly at first, it will be smooth shortly.<br>Tear the dough, flatten each piece to a 1cm thickness and place on a baking pan.<br>Poke holes with a fork.<br>The dough will increase to 1.5 times its original size.<br>Bake in a 355F/180C oven for 10 minutes, then flip the baking tray around and bake for a further 3 minutes (adjust the cooking time accordingly) to bake evenly.<br>Pay attention to the color on the edges.<br>No matter how long you have been baking them, take the cookies out of the oven once they become light brown on the edges.<br>Cool on the baking pan (they will continue to cook from the residual heat), and they are done.<br>Here, I shaped the dough into a square log in plastic film and sliced it to make them like English style shortbread cookies.<br>The dough can be cut with a knife easily even at room temperature.<br>It is very easy to handle, so it's great to make cut-out cookies.<br>They are also delicious with chocolate chips added to the dough.<br>Add the same amount as the sugar.<br>Try them also with cocoa or coffee.","url":"https://recipe.bluelayer.org/recipe/13189/easy-shortbread-cookies"},{"id":"13170","title":"Peanut Butter Cookie Dough Dip","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oats<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>chocolate, dark, 70-85% cacao solids","directions":"Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides of the bowl once or twice.<br>Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly.<br>Keep refrigerated.<br>Great for dipping with apple slices or other fruit, cookies, etc.<br>* Note: I used extra firm tofu because thats what I had on hand and it came out fine/smooth.<br>If you have silken, it would probably be even better.","url":"https://recipe.bluelayer.org/recipe/13170/peanut-butter-cookie-dough-dip"},{"id":"13155","title":"Extremely Easy Chocolate Orange Fudge (& Variations)","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>vanilla extract<br>nuts, walnuts, english","directions":"Line an 8 inch square pan with foil, extending it over the edges.<br>Lightly grease the foil.<br>Mix the sugar and cocoa; set aside.<br>In a saucepan, heat the butter, milk and chocolate chips; heat until butter and chips melt and mixture is smooth.<br>Stir in extracts, sugar/cocoa mixture and nuts if using.<br>Pour into foil lined pan and chill for at least one hour; use foil to lift fudge out of the pan and cut into squares.<br>Variations- use any other flavor of chips, omitting the orange extract; other steps remain the same.<br>Also for a wonderful chocolate almond flavor, omit the orange extract and use 1 teaspoons of Almond extract.","url":"https://recipe.bluelayer.org/recipe/13155/extremely-easy-chocolate-orange-fudge-variations"},{"id":"13147","title":"Chocolate-Raspberry Triangles","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, without salt<br>syrup, maple, canadian<br>orange juice, raw<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350F In medium bowl, mix flour, sugar and butter with spoon.<br>In bottom of ungreased 13/9-inch pan, press dough evenly.<br>Bake 15 minutes.<br>In 1-quart saucepan, mix raspberries, orange juice and cornstarch.<br>heat to boiling, stirring constantly.<br>Boil and stir 1 minute.<br>Cool 10 minutes, Sprinkle chocolate chips over crust.<br>Carefully spread reapberry mixture over chocolate chips.<br>Bake about 20 minutes or until respberry mixture is set.<br>Refrigerate about 1 hour or until lchocolate is firm.<br>For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.<br>High altitude (3500 to 6500 feet): In step 2, boil and stir about 3 minutes.<br>In step 3, bake about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/13147/chocolate-raspberry-triangles"},{"id":"13145","title":"Marathon Mud Pie","ingredients":"oats<br>yogurt, greek, plain, nonfat<br>milk, buttermilk, fluid, cultured, lowfat<br>bananas, raw<br>peanut butter, smooth style, without salt<br>chocolate, dark, 70-85% cacao solids<br>seeds, chia seeds, dried<br>salt, table","directions":"In a small bowl, mix together all ingredients and put in the fridge for at least an hour or overnight.<br>That's it!<br>TO MAKE A PARFAIT: After pudding is set, spoon 1/3 of it into a fancy dish and top with a dollop of greek yogurt and 3 banana slices.<br>Repeat 2 more times and drizzle a little peanut butter on top.","url":"https://recipe.bluelayer.org/recipe/13145/marathon-mud-pie"},{"id":"13131","title":"Chocolate-Peanut Sundae Sauce","ingredients":"water, bottled, generic<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Bring 1 cup water to boil in medium saucepan over medium heat.<br>Whisk in sugar and cocoa powder.<br>Whisk constantly until bubbles form around edge of pan.<br>Simmer until sauce thickens slightly, whisking occasionally, about 3 minutes.<br>Reduce heat to low and whisk in peanut butter.<br>Simmer until sauce thickens and is smooth, whisking occasionally, about 3 minutes longer.<br>Remove from heat; add vanilla.<br>Cool slightly.<br>(Can be made 1 week ahead.<br>Cool completely, then cover and refrigerate.<br>Transfer to small glass bowl.<br>Reheat in bowl over saucepan of simmering water or in microwave.)","url":"https://recipe.bluelayer.org/recipe/13131/chocolate-peanut-sundae-sauce"},{"id":"13130","title":"Mexican Chocolate Sauce","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>syrups, corn, light<br>cream, fluid, heavy whipping<br>spices, cinnamon, ground","directions":"Combine chocolate, butter and corn syrup in top of double boiler, over medium heat.<br>Stir until chocolate is nearly melted; turn heat to low.<br>Add cream and continue stirring until smooth.<br>Add 1/2 t. cinnamon; add more to taste if desired.<br>Cool slightly (or to room temp) to serve.<br>Remaining sauce may be refrigerated up to a month and reheated on low in microwave or in double boiler.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13130/mexican-chocolate-sauce"},{"id":"13115","title":"No-Bake Oatmeal Protein Bites","ingredients":"oats<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened<br>beverages, protein powder whey based<br>peanut butter, smooth style, without salt<br>seeds, flaxseed<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix oats, chocolate chips, sunflower seed kernels, cranberries, protein powder, peanut butter, flax seed, and honey together in a large bowl using your hands to assure ingredients are well integrated.<br>Stir milk into the oats mixture with a spoon until the mixture is even in texture; divide and shape mixture into 10 balls.","url":"https://recipe.bluelayer.org/recipe/13115/no-bake-oatmeal-protein-bites"},{"id":"13111","title":"Bittersweet Chocolate Coated Truffles Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>butter, without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>oil, corn, peanut, and olive","directions":"For Truffles: In double boiler, heat broken chocolate, stirring constantly.<br>(Or possibly microwave 2 1/2 to 3 min on medium.)<br>Remove chocolate from heat; blend in butter.<br>Stir in cream, then liqueur.<br>Combine with minced nuts or possibly candied fruit if you like.<br>Refrigerate10-15 min, stirring frequently till thick sufficient to hold a shape.<br>Drop by heaping tsp.<br>or possibly #70 scoop onto foil lined baking pan.<br>Shape round, if desires.<br>Cover and freeze 20-30 min to set truffles hard for dipping with chocolate.<br>For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.<br>For Coating: Heat chocolate as directed in basic truffle recipe.<br>Remove from heat and stir in oil.<br>Cold chocolate to 85-90-F for dipping.<br>Dip cool, hard truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.<br>Place each onto foil lined baking pan.<br>Decorate top with nuts, candied fruit, etc.<br>Refrigerateat least 2 hrs to set chocolate.<br>Roll in Ghirardelli Grnd Chocolate, if you like.<br>Place into tight container and store in cold, dry place to age for several days.<br>Coats 12 truffles.","url":"https://recipe.bluelayer.org/recipe/13111/bittersweet-chocolate-coated-truffles-recipe"},{"id":"13095","title":"Semisweet Chip Rocky Road Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.<br>Boil, stirring constantly, for 2 minutes.<br>Remove the pan from the heat, add the chocolate chips, and stir until they are melted.<br>Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.<br>Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.<br>Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.<br>Or spread onto cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/13095/semisweet-chip-rocky-road-frosting"},{"id":"13071","title":"Hazelnut Spritz","ingredients":"nuts, hazelnuts or filberts<br>butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F (180C).<br>Cover two baking sheets with parchment paper.<br>A plain baking sheet need not be greased.<br>Put the nuts into the food processor and grind them until very fine.<br>In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light.<br>Add the ground nuts and flour.<br>Mix until smooth.<br>Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips.<br>Cut into 4-inch pieces.<br>Shape the strips into rings and place on the baking sheet.<br>Bake for 10 minutes, just until lightly browned.<br>Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.<br>While the cookies bake, combine the chocolate chips and cream in a small glass bowl.<br>Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted.<br>Dip cooled cookies in the chocolateso that ends are coated by 1/2-inch.<br>Place on the parchment or on waxed paper to harden.","url":"https://recipe.bluelayer.org/recipe/13071/hazelnut-spritz"},{"id":"13054","title":"No Bake Chocolate Peanut Butter Pretzel Crunch Bars","ingredients":"butter, without salt<br>pretzels, soft, unsalted<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>shortening, vegetable, household, composite<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line the bottom of an 8 x 8-inch square pan with parchment or aluminum foil.<br>Mix the melted butter with the pretzel crumbs, peanut butter and confectioner's sugar.<br>Turn into prepared pan and spread evenly in pan.<br>Chill for about 1 hour.<br>Place chocolate morsels, 2 tbsp peanut butter and shortening in a microwave-safe bowl.<br>Microwave on HIGH for 1 minute.<br>Stir until mixture is smooth.<br>You may have to return the bowl to the microwave for another 15-20 seconds if morsels are not completely melted.<br>Add the rice cereal to the chocolate mixture, stirring to coat well.<br>Spread on top of chilled peanut butter mixture and return to refrigerator to chill until firm, about 3 hours.<br>When well chilled, cut into 9 bars.","url":"https://recipe.bluelayer.org/recipe/13054/no-bake-chocolate-peanut-butter-pretzel-crunch-bars"},{"id":"13052","title":"Hazelnut Chocolate Bourbon Balls (No Bake)","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, granulated<br>nuts, hazelnuts or filberts<br>alcoholic beverage, distilled, rum, 80 proof<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>sugars, powdered","directions":"In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined.<br>Shape into small balls (using about 1 tablespoon mixture for each ball).<br>Place on waxed paper.<br>Place the granulated sugar in a small shallow dish.<br>Roll the small balls in sugar to coat.<br>Place in a tightly covered container for a minimum of 24 hours to develop flavors.","url":"https://recipe.bluelayer.org/recipe/13052/hazelnut-chocolate-bourbon-balls-no-bake"},{"id":"13046","title":"Creamy Peanut Butter Rice Krispies Squares","ingredients":"milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>sugars, brown<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Combine sweetened condensed milk, peanut butter, corn syrup, and brown sugar in a saucepan over medium heat.<br>Stir and cook until sugar has melted and mixture almost comes to a boil.<br>Be careful not to let it burn.<br>Remove from heat.<br>Stir in the Rice Krispies.<br>Pack mixture into a greased 9x9-inch pan.<br>Let it cool.<br>Icing: Combine chocolate chip and peanut butter in a saucepan over low heat.<br>Heat and stir until chocolate chips are melted.<br>Remove from heat and spread over bars.<br>Cool completely.<br>Cut and remove from pan.","url":"https://recipe.bluelayer.org/recipe/13046/creamy-peanut-butter-rice-krispies-squares"},{"id":"13043","title":"Paleo Grilled Chocolate Cherry Crisp","ingredients":"cherries, sweet, raw<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>sugars, granulated<br>salt, table<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat grill on medium heat for about 10 minutes.<br>The temperature gauge should read around 360-370 degrees F.<br>Cut two pieces of tinfoil into large sheets, about 8 inches long.<br>Lay the pieces on top of each other and fold in each edge about 2 inches, to make a smaller square.<br>Halfway through each fold, fold the edges of the tinfoil up, and squish the edges together, to make little square containers about 5-6 inches wide.<br>They dont have to be perfect or beautiful, but do try to keep them roughly that size.<br>Set aside.<br>In a large bowl, toss cherries with honey until evenly coated.<br>Divide cherries between prepared tin foil dishes (about 3/4 cup cherries per dish) and sprinkle 1/2 tablespoon dark chocolate over each dish.<br>Set aside.<br>(See notes below.)<br>In a medium bowl, stir together almond flour, coconut flour, cinnamon, coconut sugar, salt and roughly chopped almonds until combined.<br>Add chilled coconut oil pieces and, using your hands, blend into the flour mixture until mixture turns into fine crumbles and there are no longer and large chunks of coconut oil remaining.<br>Divide crumb topping between each of the tinfoil dishes.<br>Place dishes onto the grill, on indirect heat (not right on top of the flames) and cook until cherries are juicy, and bubbly and the crumb topping is golden brown, about 20 minutes.<br>Let cool slightly, top with coconut milk ice cream (if desired) and devour.<br>Notes: 1.<br>Its okay if the cherries dont totally fill each container.<br>But resist the urge to fill them more.<br>If you dont divide the cherries between the containers, there will be too much liquid when cooking, and the crisp will not be crispy.<br>You can mix the chocolate into the cherries when adding the honey, if you want.<br>However, I like to add it separately to make sure each crisp gets the optimum amount of chocolate!","url":"https://recipe.bluelayer.org/recipe/13043/paleo-grilled-chocolate-cherry-crisp"},{"id":"13040","title":"Becky's Party Mix","ingredients":"nuts, almonds<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate in microwave according to package directions.<br>Mix all dry ingredients.<br>Mix until everyting is coated.<br>Spread on wax paper to set.<br>Break into pieces and store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/13040/beckys-party-mix"},{"id":"13038","title":"Quick Chocolate Chip Sticky Buns","ingredients":"butter, without salt<br>wheat flours, bread, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>syrup, maple, canadian","directions":"Preheat oven to 350F Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter.<br>Meanwhile, unroll dough on cutting board.<br>Combine sugar and cinnamon in small bowl; sprinkle over dough.<br>Sprinkle with chocolate chips.<br>Starting with short side, roll up dough jelly-roll style.<br>Cut into 8 slices with serrated knife.<br>Remove pan from oven.<br>Stir pecans and maple syrup into melted butter.<br>Arrange slices cut side down in pan, pressing gently into nut mixture.<br>Bake 20 minutes or until golden brown.<br>Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/13038/quick-chocolate-chip-sticky-buns"},{"id":"13036","title":"Chocolate Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>nuts, pecans","directions":"Preheat the oven to 350F<br>Grease a baking sheet well.<br>Place the flour, cocoa, and powdered sugar in a food processor.<br>Turn the machine on and slowly add the butter, 2 tablespoons at a time.<br>Add the vanilla and process until the dough forms a ball on top of the blades.<br>In the palms of your hands, roll the dough into circles about 1/2 inch thick.<br>Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch thick.<br>Sprinkle the dough with the granulated sugar and pecans and press again to flatten.<br>Bake the cookies until brown, about 10 minutes.<br>Cool them on the baking sheet before serving.","url":"https://recipe.bluelayer.org/recipe/13036/chocolate-pecan-shortbread"},{"id":"13032","title":"Banana Split Bark","ingredients":"candies, white chocolate<br>pineapple, raw, all varieties<br>bananas, raw<br>nuts, pecans<br>cherries, sweet, raw<br>vanilla extract","directions":"Line a large cookie sheet with waxed paper.<br>In 2-quart saucepan, melt candy coating over low heat, stirring constantly.<br>In medium bowl mix pineapple, banana chips, pecans and cherries; reserve 1/2 cup.<br>Add remaining fruit mixture to melted candy coating; toss to coat.<br>Cool 5 minutes at room temperature.<br>Gently fold in baking chips.<br>Spread mixture evenly into 12x9-inch rectangle on waxed paper-lined cookie sheet; sprinkle with reserved fruit mixture.<br>Cool until set, about 30 minutes.<br>Break into 1 1/2x1 1/2-inch pieces.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13032/banana-split-bark"},{"id":"13030","title":"Best Italian Ice Recipe","ingredients":"candies, white chocolate<br>sugars, granulated<br>sugars, granulated<br>sugars, granulated<br>water, bottled, generic","directions":"Dissolve icebreaker sours into 7 up until completely dissolved.<br>Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.<br>Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.","url":"https://recipe.bluelayer.org/recipe/13030/best-italian-ice-recipe"},{"id":"13029","title":"chewy salted layered chocolate caramels","ingredients":"milk, canned, condensed, sweetened<br>syrups, corn, light<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>water, bottled, generic<br>sugars, granulated<br>cream, fluid, heavy whipping<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>salt, table","directions":"Prepare 11x7 pan: spray with nonstick cooking spray.<br>Place parchment paper inside and spray paper with nonstick cooking spray.<br>Place caramel ingredients in medium saucepan and bring to a boil over medium heat, stirring constantly.<br>When boiling, stir and boil 6 minutes.<br>Poor into prepared pan.<br>Place in fridge to chill.<br>For the chocolate layer: boil water and sugar in medium saucepan, stirring constantly.<br>Boil 3-4 minutes until thickened.<br>Slowly add cream, stirring constantly.<br>Add sweetened condensed milk.<br>Bring to a boil and boil approximately 6 minutes, stirring constantly.<br>Remove from heat and add chocolate, vanilla, and salt.<br>Let cool slightly, stirring periodically.<br>Caefully spread chocolate over caramel.<br>Sprinkle with salt.<br>Chill 1 hour.<br>Remove from fridge and let sit for 10 minutes, then cut into 1\" squares.<br>Store in fridge.","url":"https://recipe.bluelayer.org/recipe/13029/chewy-salted-layered-chocolate-caramels"},{"id":"13027","title":"Chocolate Fudge, Cranberry and Walnut Cookies","ingredients":"cocoa, dry powder, unsweetened<br>butter, without salt<br>oil, olive, salad or cooking<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>nuts, walnuts, english<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375F (190C).<br>Coat two cookie sheets with cooking spray or lined with baking mats.<br>In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.<br>Stir with a wooden spoon until well blended.<br>Add applesauce and vanilla extract, mix until smooth and well combined.<br>In another medium bowl, whisk together flour, baking powder and salt.<br>Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.<br>Fold in walnuts, cranberries, and chocolate chips until evenly distributed.<br>Drop the dough by tablespoonful.<br>Place 1 inch apart on prepared cookie sheets.<br>Press cookies with your fingers to desired thickness.<br>Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.<br>Makes about 2 dozen cookies.<br>Let cookies cool on the sheets for a few minutes until they become firm.<br>Transfer the cookies onto wire racks, and cool completely.<br>Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/13027/chocolate-fudge-cranberry-and-walnut-cookies"},{"id":"13001","title":"Black Forest Bars Recipe","ingredients":"cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated","directions":"Drain cherries very well.<br>Combine cake mix, cherries and sugar replacement in mixing bowl.<br>Stir to blend thoroughtly.<br>Spread batter in well-greased 9-inch pan.<br>Bake at 375 degrees for 20-25 min.<br>Cut into 1 X 1 1/2 bars.<br>Food Exhancge per serving: 1/4<br>Finsand","url":"https://recipe.bluelayer.org/recipe/13001/black-forest-bars-recipe"},{"id":"12996","title":"Whirlaways","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Prheat oven to 350 degrees In a large bowl cream together confectioners sugar, and butter until fluffy and smooth.<br>Add vanilla extract and blend in well.<br>Alternate flour and oats, adding a little at a time until well mixed.<br>Roll dough into log.<br>Then roll into sprinkles.<br>Slice and bake on a cookie sheet that has been lightly sprayed with cooking spray.<br>Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/12996/whirlaways"},{"id":"12988","title":"Chocolate Coconut Bourbon Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, whiskey, 86 proof<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened","directions":"Special equipment: a heatproof bowl and silicone spatula<br>In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes.<br>While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips.<br>Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute.<br>Stir with a silicone spatula until smooth and melted.<br>Stir in the bourbon and coconut extract.<br>Pour the mixture into an 8-by-8-inch glass dish in an even layer.<br>Gently tap to release any air bubbles.<br>Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.<br>Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder.<br>Use a 1-tablespoon scoop to portion the truffles.<br>Place them on the prepared baking sheet and roll to coat in the cocoa powder.<br>Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12988/chocolate-coconut-bourbon-truffles"},{"id":"12956","title":"Marbled Chocolate Shard Garnish for Cocktails - Pete Evans","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt the dark chocolate and white chocolate in separate bowls.<br>Line 2 baking trays with baking paper.<br>Drizzle over the dark chocolate, then drizzle over the white chocolate.<br>Using a spatula, spread the chocolate to 1mm thick creating a marbled effect.<br>Cool slightly, then score into large squares.<br>Refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/12956/marbled-chocolate-shard-garnish-for-cocktails-pete-evans"},{"id":"12933","title":"White Chocolate Peppermint Popcorn Bark","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh","directions":"Cover a baking pan with foil or wax paper; set aside.<br>Place popcorn in a large bowl; set aside.<br>Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.<br>Stir in crushed peppermints after chocolate is melted.<br>Pour chocolate mixture over popcorn mixture and stir to coat.<br>Spread onto prepared pan; allow to cool completely.<br>When chocolate is cooled and set, break into chunks for serving.<br>Store in an air-tight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/12933/white-chocolate-peppermint-popcorn-bark"},{"id":"12931","title":"Granola Bonbons","ingredients":"sugars, powdered<br>cereals ready-to-eat, granola, homemade<br>peanut butter, smooth style, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Mix first 4 ingredients very well, until everything is fully coated with the peanut butter.<br>Shape into 1 inch balls ( 1/2 inch would be great too!, 1 inch might be too large for some people or little kids ).<br>Refrigerate for about 1 hr 15 minutes or until firm.<br>Melt the choc chips, I melted them in a glass corning ware with lid on in the microwave.<br>Added about 2 Tbsp of water to them to make it thinner while mixing several times.<br>Took about 3 minutes.<br>Dip the granola balls in choc then roll in nuts.<br>Place on wax paper in loosely covered container and refrigerate for at least an hour.","url":"https://recipe.bluelayer.org/recipe/12931/granola-bonbons"},{"id":"12909","title":"Honey Krispies","ingredients":"sugars, powdered<br>honey<br>peanut butter, smooth style, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of waxed paper on a cookie sheet so cookies won't stick.<br>Combine powdered sugar, honey and peanut butter in a medium bowl.<br>Stir until mixed well.<br>Stir in cereal and raisins.<br>Using hands, shape mixture into 1-inch balls.<br>Roll balls in sprinkles and place on a cookie sheet.<br>Refrigerate for 1 hour.<br>Cookies should feel firm when touched.<br>Serve right away or place in tightly covered container and store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/12909/honey-krispies"},{"id":"12899","title":"Chocolate Chip Cookie Dough Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Take the chocolate cookie dough out of fridge and leave out until needed.<br>Scald milk until bubbles form around edge.<br>Remove from heat.<br>Add sugar and salt.<br>Stir until dissolved.<br>Stir in half and half, vanilla, and whipping cream.<br>Cover and refrigerate 30 minutes.<br>Freeze as directed by your ice cream machine's instructions.<br>Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.<br>Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.<br>Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.<br>Put the ice cream in the freezer for several hours until hardened.","url":"https://recipe.bluelayer.org/recipe/12899/chocolate-chip-cookie-dough-ice-cream"},{"id":"12887","title":"Bittersweet Chocolate Sauce","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"Combine the sugar and cocoa in a heavy bottomed medium saucepan.<br>Whisk in just enough buttermilk to form a smooth paste.<br>Whisk in the remaining buttermilk.<br>Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan.<br>Boil gently for 3 minutes, stirring constantly to prevent burning.<br>Remove from the heat and stir in the vanilla.<br>Cool.<br>Serve at room temperature or slightly warm.<br>Sauce may be stored in the refrigerator up to one week.<br>NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol","url":"https://recipe.bluelayer.org/recipe/12887/bittersweet-chocolate-sauce"},{"id":"12879","title":"Peppermint & Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>candies, white chocolate","directions":"Place the candy canes in a plastic bag, close bag and whack with a rolling pin to crush.<br>Pop the popcorn kernels using your desired method.<br>Allow popcorn to cool.<br>Melt white chocolate melting wafers according to package directions.<br>If you substitute white chocolate chips you need to add a tablespoon of butter once melted to soften the chocolate when it hardens, this will also make it smoother and easier to work with.<br>Add the melted chocolate wafers to the popcorn and stir until fully coated.<br>Slowly add crushed candy canes and stir into popcorn.<br>Pour the covered popcorn on a sheet pan covered with wax paper and allow it to cool and harden.<br>Once the mixture is cool break into bite sized pieces by hand.<br>Store it in a cool airtight container.","url":"https://recipe.bluelayer.org/recipe/12879/peppermint-chocolate-popcorn"},{"id":"12878","title":"Chocolate Frozen Yogurt","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>cream, fluid, heavy whipping","directions":"Melt the chocolate in a heavy saucepan, stirring constantly until completely melted, about 3 minutes.<br>Cool slightly.<br>Combine with milk, yogurt, and sugar in a blender or food processor; process until smooth, about 15 seconds.<br>Rapidly whisk cream in a small bowl for a few seconds or until it is still liquid, but slightly more volumionous.<br>Pour into yogurt mixture and pulse to combine.<br>Freeze in an ice-cream maker (able to hold at least 1 and 1/2 quarts) according to manufacturers instructions to thicken.","url":"https://recipe.bluelayer.org/recipe/12878/chocolate-frozen-yogurt"},{"id":"12847","title":"Chocolate Coconut Sauce","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a heavy saucepan whisk together the cream of coconut and the heavy cream, bring the mixture to a simmer, and whisk in the chocolates, whisking until they are melted and the sauce is smooth.<br>Whisk in the coconut extract, the salt, and the Malibu and serve the sauce warm or at room temperature over ice cream.","url":"https://recipe.bluelayer.org/recipe/12847/chocolate-coconut-sauce"},{"id":"12838","title":"Easy German Chocolate Cake Icing","ingredients":"butter, without salt<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, pecans<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a large saucepan over medium-high heat.<br>Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer.<br>Cook, stirring constantly, until thick and bubbling, about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/12838/easy-german-chocolate-cake-icing"},{"id":"12837","title":"Chocolate Covered Dried Cherries","ingredients":"cherries, sweet, raw<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the dried cherries in a coating pan attached to a stand mixer.<br>Spin at low speed.<br>Using a ladle, add the chocolate to the spinning cherries.<br>Add one ladleful at a time until the cherries are coated to the desired thickness.<br>(Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.)<br>If a thicker coat is desired, use more chocolate and vice versa.<br>Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate).<br>There are a variety of ways to temper.<br>One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted.<br>Be very careful not to overheat it.<br>(The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip.<br>It will retain its shape even when mostly melted.<br>White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.)<br>Any remaining lumps will melt in the chocolate's residual heat.<br>Use an immersion blender or whisk to break up the lumps.<br>Usually, chocolate begins to set, or crystallize, along the side of the bowl.<br>As it sets, mix those crystals into the melted chocolate to temper it.<br>A glass bowl retains heat well and keeps the chocolate tempered longer.<br>Another way to temper chocolate is called seeding.<br>In this method, add small pieces of unmelted chocolate to melted chocolate.<br>The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount.<br>It is easiest to use an immersion blender for this, or a whisk.<br>The classic way to temper chocolate is called tabliering.<br>Two thirds of the melted chocolate is poured onto a marble or another cold work surface.<br>The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set.<br>This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature.<br>If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached.<br>This is a lot of work, requires a lot of room, and makes a big mess.<br>A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife.<br>If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.","url":"https://recipe.bluelayer.org/recipe/12837/chocolate-covered-dried-cherries"},{"id":"12835","title":"Christmas Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh<br>candies, white chocolate","directions":"Line 2 cookie sheets with parchment paper or aluminum foil.<br>Melt the dark chocolates together using microwave or double boiler.<br>Stir til completely smooth.<br>Stir in peppermint flavour.<br>Pour onto both cookie sheets and spread out flat and smooth with spatula.<br>Let dark chocolate cool.<br>Meanwhile, melt white chocolate.<br>When smooth, drizzle evenly over hardened dark chocolate.<br>Jiggle pan to smooth out white chocolate.<br>Sprinkle with sprinkles or candy.<br>Let cool.<br>Break bark into pieces.","url":"https://recipe.bluelayer.org/recipe/12835/christmas-peppermint-bark"},{"id":"12824","title":"Grandma's Chocolate Mint Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table","directions":"Preheat oven to 350 degrees.<br>Melt the mint chocolate chips in a double boiler.<br>In a mixing bowl, cream the butter and sugar.<br>Blend in the melted chocolate.<br>Add the corn syrup.<br>Sift and gradually add the dry ingredients.<br>Roll into one inch balls and dip tops in white sugar.<br>Place 3 inches apart on greased cookie sheet.<br>Bake about 8 minutes.<br>Watch as they burn easily.","url":"https://recipe.bluelayer.org/recipe/12824/grandmas-chocolate-mint-cookies"},{"id":"12821","title":"Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract","directions":"make them.","url":"https://recipe.bluelayer.org/recipe/12821/chocolate-cookies"},{"id":"12816","title":"Easy Very Tasty No-Bake Choco-Peanut Butter Fudge Oat Cookies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>oats<br>peanut butter, smooth style, without salt","directions":"- Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.<br>- Also lay about 2 feet of tin foil out on the counter in advance (ungreased).<br>- Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.<br>- Turn fire on medium-low and stir continuously.<br>- Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil.<br>(If there are bubbles everywhere and things are starting rumble, its too high).<br>Note: Very important to NOT overcook as sugar burns easily and tastes awful.<br>- Once its at the perfect level, stir constantly for about 2 minutes than turn fire off but keep pot in place.<br>- Drop in cocoa and quickly stir until all chunks are out.<br>- Drop in peanut butter and stir until completely melted and stirred inches.<br>- Drop in oats and stir in completely.<br>- Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).<br>- Let sit uncovered for 20 minutes, allowing them to harden up.<br>- Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.<br>- Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile.<br>Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).<br>Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top.<br>You can easily break a test cookie in thirds to test 3 different amounts to find desired taste.<br>- Once done, leave uncovered for a few hours before wrapping up.<br>This allows peanut butter to dry-out and harden on top.<br>- Eat and enjoy!<br>~TRY THESE TASTY, FUN IDEAS!~.<br>~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&amp;Ms, candy corn, frosting.etc!<br>~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!<br>~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!<br>~ Use 1/2 cup extra oats and 3 1/2 inch globs and after putting each one down, push in 3 robin egg candies to make robins nests!<br>~ To holiday-ify, get small candy-coated Hershey kisses, pick out holidays colors (ex: red, green, &amp; white for christmas) and right after putting each glob down, push a few onto the top of each cookie!<br>~ Instead of using globs, flatten with a spoon into 1/4 inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!<br>NOTE: You'll see I used specific brand names for 2 things.<br>The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies.<br>The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience.<br>So following these aren't required but very recommended.","url":"https://recipe.bluelayer.org/recipe/12816/easy-very-tasty-no-bake-choco-peanut-butter-fudge-oat-cookies"},{"id":"12814","title":"Favorite Trail Mix","ingredients":"cranberries, dried, sweetened<br>cherries, sweet, raw<br>blueberries, raw<br>pineapple, raw, all varieties<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Combine the cranberries, cherries, blueberries, pineapple, chocolate, and mixed nuts until evenly blended.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12814/favorite-trail-mix"},{"id":"12812","title":"Hot Chocolate with Machica","ingredients":"barley, hulled<br>sugars, brown<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table","directions":"In a spice or coffee grinder, grind the toasted barley to a fine powder.<br>In a small bowl, mix the barley powder with the brown sugar and ground cinnamon.<br>In a medium saucepan, bring the milk to a boil, then remove it from the heat.<br>Add the chopped chocolate and whisk until it is melted.<br>Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes.<br>Serve at once.","url":"https://recipe.bluelayer.org/recipe/12812/hot-chocolate-with-machica"},{"id":"12811","title":"Chocolate Lime Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lime juice, raw","directions":"Melt butter and mix with cocoa powder.<br>Alternate adding in powdered sugar and milk, mixing the whole time.<br>You may have to add more powdered sugar if it needs to be thickened.<br>Mix in lime juice.","url":"https://recipe.bluelayer.org/recipe/12811/chocolate-lime-frosting"},{"id":"12809","title":"Ganache","ingredients":"cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"In a heavy saucepan, boil heavy cream.<br>Turn off the heat.<br>Add chopped chocolate pieces and let it rest until melted.<br>Use a rubber spatula to stir the mixture until all the pieces are melted.<br>Pour it into a room-temperature bowl and cover with plastic wrap.<br>Refrigerate the ganache until firm.<br>Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.<br>Storage: Store the icing in an airtight container and refrigerate.<br>The icing will keep for up to 2 weeks in the refrigerator.<br>Yield: 3 1/2 cups (800 g)","url":"https://recipe.bluelayer.org/recipe/12809/ganache"},{"id":"12807","title":"Sugar Free Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Mix Splenda and cocoa in small saucepan.<br>Gradually add milk, whisking until blended.<br>Cook over medium-low heat until hot, but do not boil.<br>Serve in your favorite mug.<br>Squirt the top with a small amount of Reddi-Wip if desired and sprinkle with cinnamon.<br>For mint flavored, try adding a DROP of mint extract tho the milk before simmering.<br>For mocha flavored, add 2 teaspoons of instant coffee to the milk before simmering.<br>There are endless possibilities to this yummy drink!","url":"https://recipe.bluelayer.org/recipe/12807/sugar-free-hot-chocolate"},{"id":"12797","title":"Cinnamon Cacao Roasted Almonds","ingredients":"nuts, almonds<br>salt, table<br>chocolate, dark, 70-85% cacao solids<br>salt, table<br>sweetener, herbal extract powder from stevia leaf<br>spices, cinnamon, ground","directions":"In the morning: Place the almonds (and any other nut you want to addI used pecans and pepitas/pumpkin seeds), in bowl and cover completely with water.<br>Add the rock salt.<br>Let them sit all day.<br>Before bed: Put parchment paper on a large cookie sheet.<br>Turn oven to lowest setting, (or set dehydrator to 150 F).<br>Drain and lightly rinse the nuts.<br>In a small separate bowl combine cacao powder (or cocoa powder), sea salt, and stevia and cinnamon.<br>(This mixture is for 1 cup of nuts, feel free to double this if you have more nuts.)<br>Sprinkle cacao mixture over wet nuts.<br>Use a spatula to lightly stir and mix.<br>Spread nuts across the pan in a single layer.<br>Place in the oven overnight (about 8-10 hours).<br>You will know when they are done by how crispy they are in the morning.<br>They do crisp a little as they cool, so dont go too long!<br>An amazing and super easy snack.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/12797/cinnamon-cacao-roasted-almonds"},{"id":"12791","title":"Quick and Healthy Chocolate Dip","ingredients":"yogurt, greek, plain, nonfat<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"Stir all ingredients together, making sure there are no white streaks of yoghurt left.<br>Let rest, refrigerated, for 30 minutes if possible.<br>The flavours will really develop and the dip will thicken.<br>Serve with a fruit platter, or top with whipped topping or chopped nuts.","url":"https://recipe.bluelayer.org/recipe/12791/quick-and-healthy-chocolate-dip"},{"id":"12789","title":"Peanut Butter Protein Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>beverages, protein powder whey based<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>cranberries, dried, sweetened<br>oil, corn, peanut, and olive","directions":"1.Mix peanut butter, honey and protein powder.<br>2.Add 4 cups of any of the additional ingredients.<br>My favorite combo for taste and health factor is oatmeal, cranberries, flax seed, and peanuts.<br>3.To make the perfect balls, play around with the honey (if it's too dry) and oatmeal, bran, etc (too moist) until the balls hold their shape and aren't too gooey.<br>4.Now, roll the balls to about 1cm and then refrigerate.","url":"https://recipe.bluelayer.org/recipe/12789/peanut-butter-protein-balls"},{"id":"12788","title":"Chocolate and Cinnamon Sugar Almonds","ingredients":"nuts, almonds<br>sugars, granulated<br>sugars, granulated<br>water, bottled, generic<br>spices, cinnamon, ground<br>pascha, organic bitter-sweet dark chocolate chips,<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 350 degrees.<br>Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through.<br>Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.<br>In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon.<br>Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes.<br>(As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet.<br>Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.<br>Place the chocolate in a heatproof bowl and set over a pan of simmering water.<br>Stir until melted.<br>Add the chilled almond mixture, stirring until nuts are thoroughly coated.<br>Spoon onto cooling rack-lined baking sheet.<br>Separate almonds with a fork.<br>Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.<br>Place cocoa powder in a large bowl and add the almond mixture.<br>Toss to coat, shaking off excess cocoa powder.<br>Store in an airtight container for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/12788/chocolate-and-cinnamon-sugar-almonds"},{"id":"12781","title":"Cream Cheese Apricot Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat together the butter, sugar, cheese, flour and almonds.<br>Mix well, stir in the apricots and chocolate chips.<br>On baking sheets lined with non-stick baking paper, drop spoonfuls of the mixture and press down lightly with a fork.<br>(There is no need to use non-stick baking paper if you use non-stick baking sheets.)<br>Bake at 425F for 10 minutes.<br>Cool for 2 minutes on the baking sheets then lift off and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/12781/cream-cheese-apricot-cookies"},{"id":"12774","title":"Chocolatier Dark Chocolate Orange Fondue","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>orange juice, raw<br>orange juice, raw","directions":"Heat cream in small, heavy-duty saucepan over MEDIUM-HIGH heat, &amp; bring JUST to a boil.<br>Remove from heat, &amp; add chocolate, stirring until smooth.<br>Add liqueur &amp; zest, mixing well.<br>Transfer fondue to fondue pot, &amp; place over low heat.<br>Stir often while on heat, while serving.","url":"https://recipe.bluelayer.org/recipe/12774/chocolatier-dark-chocolate-orange-fondue"},{"id":"12767","title":"Fudgy Chocolate Glaze","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>water, bottled, generic<br>oil, olive, salad or cooking<br>syrups, corn, light<br>vanilla extract<br>sugars, powdered","directions":"Combine first 5 ingredients in small saucepan.<br>Cook and stir with wooden spoon over medium-low heat until completely smooth.<br>Remove from heat, and beat in the sifted powdered sugar until smooth.<br>Drizzle over cake immediately, while very warm.<br>Allow to cool and firm up before cutting cake.","url":"https://recipe.bluelayer.org/recipe/12767/fudgy-chocolate-glaze"},{"id":"12753","title":"Snow Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt candy in a double boiler.<br>Add nuts and cereal.<br>Mix well.<br>Spoon onto waxed paper.<br>Refrigerate until firm.<br>Break into pieces and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/12753/snow-candy"},{"id":"12751","title":"Final Liberation Diet Chocolate Yoghurt","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Grate part of a piece of your preferred chocolate into a bowl.<br>I used Dark Bitter chocolate for the strongest chocolate flavour) but I'm sure that bittersweet or even white chocolate would be fine if you prefer!<br>:).<br>Put aside.<br>Spoon Cocoa powder into a small plastic tub.<br>(A cleaned, used individual yoghurt tub is ideal - plastic is good because it doesn't warm the yoghurt like pottery or glass would.<br>).<br>Add the granulated sweetener and mix it well with the cocoa.<br>Add the vanilla flavouring and a small 3/4 teaspoon or so of the yoghurt.<br>Using teaspoon mix well until all the cocoa is mixed in and it forms a very thick paste.<br>If necessary add a little more yoghurt.<br>Should only take a few seconds.<br>Add a little more of the yoghurt - a teaspoon or two and mix that in well.<br>Then add the rest of the yoghurt and stir it well.<br>Add the grated chocolate and stir into the yoghurt.<br>DEVOUR!<br>Note: I kept the sweetness on the light side because it's easy to add more.<br>I actually added another 1/2 tsp sweetener but it kind of depends how heaped you make those teaspoons - I don't !<br>If you find it's already a bit too sweet then you can add a little more yoghurt.<br>This would stand the addition of some preserved cherries or other fruit such as small pieces of orange, banana, butterscotch or toffee chips and even a little kirschwasser, rum or Baileys if you're feeling indulgent.<br>If you're feeling really indulgent you could add cherries, liqueur and top with whipped cream, then sprinkle some grated chocolate or candied citrus fruit or zest for presentation.<br>Can easily be prepared in larger volumes and chilled.<br>UPDATE:.<br>I did make it again later - and yes it is absolutely delicious with small pieces of chopped up ripe banana :).","url":"https://recipe.bluelayer.org/recipe/12751/final-liberation-diet-chocolate-yoghurt"},{"id":"12739","title":"White Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5-6 minutes.<br>Add white chocolate, and whisk until completely melted and combined.<br>Divide among 4 mugs; serve immediately.","url":"https://recipe.bluelayer.org/recipe/12739/white-hot-chocolate"},{"id":"12732","title":"Cow Pies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening, vegetable, household, composite<br>raisins, seeded<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth.<br>Remove from heat.<br>Stir in raisins, almonds and coconut, mixing well.<br>Drop by tablespoonfuls onto a foil, waxed paper or plastic wrap lined baking sheet.<br>Chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12732/cow-pies"},{"id":"12725","title":"Chocolate Caramel Peanut Bars","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>oil, corn, peanut, and olive","directions":"Line the bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan with parchment paper or foil and grease it lightly (preferably with Pam).<br>Melt the milk chocolate in a small heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth.<br>Remove the bowl from the heat.<br>Pour half of the milk chocolate into the prepared loaf pan and spread it evenly.<br>Freeze for 15 to 18 minutes, until cold.<br>Once the layer is cold, make the next layer.<br>In a large saucepan, combine the sugar and 1/4 cup water.<br>Cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear.<br>Increase the heat to medium high and boil, without stirring, for 3 to 5 minutes, or until the sugar begins to turn golden brown on the edges.<br>While gently and continually swirling the pan over the heat to even out the color, cook for 2 to 3 minutes, or until the sugar turns deep amber.<br>Slide the pan from the heat and slowly add the cream.<br>Careful!<br>It will splatter up, and the steam is hot.<br>Stir until well blended.<br>Add the white chocolate and salt and stir until the chocolate is melted and the mixture is smooth.<br>Add the peanuts and stir until blended.<br>Set aside for 5 minutes to cool slightly.<br>Pour the peanut mixture into the loaf pan over the milk chocolate and spread it evenly.<br>Freeze for about 45 minutes, or until cold and firm.<br>Once the layer is cold, make the next layer.<br>Reheat the remaining milk chocolate, pour it over the caramel, and spread it evenly.<br>Refrigerate or freeze for 20 to 30 minutes, until very cold.<br>Using the parchment paper or foil pan liner, transfer the candy onto a work surface.<br>Peel away the paper or foil, and place the candy on a cutting board.<br>Using a large knife, trim off the edges and cut lengthwise into two 1 1/2-inch-wide strips.<br>Cut each strip into 9 pieces.<br>Store in an airtight container in the refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/12725/chocolate-caramel-peanut-bars"},{"id":"12716","title":"Chocolate Cake Batter Mousse","ingredients":"cream, fluid, heavy whipping","directions":"Prepare the devils food cake mix as package instructs.<br>Set aside.<br>In a separate large bowl beat with an electric mixer the heavy cream until whipped and fluffy.<br>Fold in the devils food cake mix into the heavy cream.<br>Pour into individual cups.<br>Refrigerate covered for at least four hours or overnight if possible.<br>Uncover and serve chilled.","url":"https://recipe.bluelayer.org/recipe/12716/chocolate-cake-batter-mousse"},{"id":"12703","title":"Mrs. Milman's Chocolate Frosting","ingredients":"candies, semisweet chocolate<br>cream, fluid, heavy whipping<br>syrups, corn, light","directions":"Put chocolate and cream into a medium saucepan.<br>Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes.<br>Remove from heat.<br>Stir in corn syrup.<br>Transfer to a large, wide metal bowl.<br>Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/12703/mrs-milmans-chocolate-frosting"},{"id":"12695","title":"Mom's Chocolate Peanut Butter Rounds","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cookies, graham crackers, plain or honey, lowfat<br>peanut butter, smooth style, without salt","directions":"Spread peanut butter between 2 crackers.<br>Melt chocolate bark in a large glass dish in microwave 1-2 minutes.<br>Stir until smooth.<br>Dip crackers in chocolate bark with tongs and place on waxed paper.","url":"https://recipe.bluelayer.org/recipe/12695/moms-chocolate-peanut-butter-rounds"},{"id":"12670","title":"English Toffee Butter Crunch","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,","directions":"Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!)<br>by buttering lightly.<br>Stir together all ingredients except chocolate chips in a heavy pan over medium heat, stirring frequently till mixture reaches 290, and just begins to turn brown.<br>Using a spatula quickly pour candy onto prepared pan, tilting pan to spread out.<br>Cool Completely.<br>Break in pieces with heavy end of butter knife till desired size.<br>If desired melt chocolate chips and spread on top with spatula before breaking in pieces.","url":"https://recipe.bluelayer.org/recipe/12670/english-toffee-butter-crunch"},{"id":"12658","title":"Tiger Butter Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat white chocolate in a double boiler.<br>Stir in peanut butter.<br>Spread on foil lined cookie sheet.<br>Heat chocolate chips in double boiler and dribble, in swirls, on top of the white chocolate.<br>Take a knife and swirl the chips in to make it look like tiger stripes.<br>Set in refrigerator till hard.<br>Break into \"bark like\" pcs.<br>Keep refrigerated.<br>(Can freeze.)","url":"https://recipe.bluelayer.org/recipe/12658/tiger-butter-recipe"},{"id":"12648","title":"Peanut Butter Balls Recipe","ingredients":"sugars, powdered<br>peanut butter, smooth style, without salt<br>butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix together and form into 1\" balls.<br>Heat in double boiler: 1 (6 ounce.)<br>pkg.<br>real chocolate chips 1/2 slab paraffin<br>Heat and dip balls in mix.<br>Cold on waxed paper.","url":"https://recipe.bluelayer.org/recipe/12648/peanut-butter-balls-recipe"},{"id":"12637","title":"S**t-Kickin Shortbread Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Put the butter and sugar in a large mixing bowl, and combine it on medium low speed, until it looks creamy, and has lightened a bit in color.<br>Then add the vanilla extract, and stir to fully incorporate.<br>Stir salt into the flour.<br>Add the flour mixture to the butter mixture in 2-3 batches, stirring in between.<br>Stir until well combined, and dough starts to come together.<br>The dough will be very crumbly.<br>Lay a large piece of plastic wrap onto a clean, flat surface.<br>Dump the crumbly dough onto the plastic wrap.<br>Fold the plastic wrap over the crumblies, and push them together.<br>The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.<br>Try to shape it into a rectangle if possible.<br>Pop it into the fridge for 20 minutes or so.<br>Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.<br>Now you could just take a knife and cut 1 inch by 3 inch rectangles, or you could have a little fun with it, and use cookie cutters.<br>Put cut dough pieces on a parchment lined baking sheet, about 2 inches apart.<br>Sprinkle some additional granulated sugar on them, if you like.<br>Bake at 350 degrees for 20-22 minutes, or until the edges are very lightly browned.<br>Remove from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.<br>Optional: 1.<br>Melt chocolate chips in a microwave safe bowl : about 1-2 minutes on half power.<br>Stir rapidly until melted chocolate is completely smooth.<br>Dip (or spoon) chocolate on one end of the shortbread, and set on a wire rack until chocolate is completely set (about 30 minutes).<br>Or, put melted chocolate in a zippered sandwich bag and seal it.<br>Then cut a small tip off of a corner, and pipe chocolate designs onto the cookies.<br>Makes about 24 1 x 3 rectangles, or 16-18 3 x 4 cutouts.","url":"https://recipe.bluelayer.org/recipe/12637/s-t-kickin-shortbread-cookies"},{"id":"12624","title":"Caramel Chocolate Shortbread","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>butter, without salt<br>sugars, powdered<br>syrup, maple, canadian<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preaheat oven to 180C/350F/Gas Mark 4.<br>Grease and ine the base of a 23cm/9\" square pan.<br>Place butter, flour, and sugar in a food processor and process until they begin to bind together.<br>Press the mixture into the prepared pan, and smooth the top.<br>Bake for 20-25 minutes, or until golden.<br>Meanwhile, make the filling.<br>Place the butter, sugar, syrup, and condensed milk in a saucepan and heat gently until the sugar has dissolved.<br>Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.<br>Remove the shortbread base from the oven, pour the filling over top, and chill in refrigerator until firm.<br>To make topping, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in microwave, in 30 second intervals.)<br>Remove from heat, leave to cool slightly, then spread or drizzle over caramel.<br>Chill in refrigerator until set.<br>Cut into 12 pieces with a sharp knife and serve.","url":"https://recipe.bluelayer.org/recipe/12624/caramel-chocolate-shortbread"},{"id":"12623","title":"No Bake Chocolatey Peanut Butter Cookies","ingredients":"oats<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract","directions":"Combine oats, peanut butter, chopped peanuts and set aside.<br>In saucepan, heat remaining ingredients except vanilla over medium heat, stirring constantly until mixture comes to a rolling boil.<br>Pour over dry ingredients and add vanilla.<br>Mix well &amp; drop by the large spoonfuls onto a waxed paper sheet.<br>Let set and store covered.","url":"https://recipe.bluelayer.org/recipe/12623/no-bake-chocolatey-peanut-butter-cookies"},{"id":"12618","title":"Crunchy Walnut Toffee","ingredients":"sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>butter, without salt<br>leavening agents, baking soda<br>salt, table<br>nuts, walnuts, english","directions":"Line a baking sheet with parchment paper.<br>In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer.<br>Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes.<br>Stir in the baking soda and salt.<br>Remove the pan from the heat and stir in the walnuts.<br>Quickly spread the toffee on the prepared baking sheet as thinly as possible.<br>Let cool completely.<br>Break into pieces and serve.<br>Looking for more dessert ideas?<br>Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/12618/crunchy-walnut-toffee"},{"id":"12610","title":"Cabernet Sauvignon Chocolate Chip Cookies","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>grapes, red or green (european type, such as thompson seedless), raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2 inch balls and press onto a parchment lined baking sheet.<br>Bake at 350 for 7-10 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/12610/cabernet-sauvignon-chocolate-chip-cookies"},{"id":"12589","title":"Easy Basic Chocolate Mousse","ingredients":"cream, fluid, heavy whipping<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Prepare mousse by beating all ingredients together in the small bowl of a mixer until thick and holding peaks.<br>Cover with plastic and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12589/easy-basic-chocolate-mousse"},{"id":"12588","title":"Peanut Butter Cups","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>pascha, organic bitter-sweet dark chocolate chips,<br>peanut butter, smooth style, without salt","directions":"Using scissors, cut the paper cups to a 1 1/2-inch height.<br>Line a baking sheet with wax paper and set a wire rack on top.<br>Working with 1 paper cup at a time and using a spoon, fill the cup with tempered chocolate, hold the cup upside down, tap gently and let the excess chocolate drip back into the bowl.<br>Scrape the rim of the cup against the rim of the bowl to make a neat edge and place the cup upside down on the rack.<br>Repeat to make 11 more chocolate cups.<br>Let the cups stand for at least 5 minutes to firm up.<br>Using a sharp knife, scrape the cup rims to make clean, straight edges; this will also make the cups easier to unmold.<br>Turn the cups right side up and refrigerate for 10 minutes.<br>Carefully peel the paper off the chocolate cups.<br>Set the cups right side up on a platter and store in a cool place.<br>In a medium stainless-steel bowl set over a pan of barely simmering water, melt the chopped chocolate, stirring occasionally.<br>Remove the bowl from the pan, wipe the bottom dry and stir the chocolate until smooth.<br>Let cool to warm room temperature.<br>Add the peanut butter and stir with a wooden spoon until thoroughly blended.<br>Spoon the peanut butter and chocolate filling into a sturdy resealable plastic bag and press it to one side at the bottom of the bag.<br>Snip off the tip of one corner.<br>Pipe the peanut butter and chocolate filling into the chocolate cups until it almost reaches the rims.<br>Tap the filled cups very lightly against the platter to release any air bubbles.<br>Let the peanut butter cups stand in a cool, dry place for about 1 hour, or until set.<br>The filling will be soft and creamy, but it will still hold its shape.","url":"https://recipe.bluelayer.org/recipe/12588/peanut-butter-cups"},{"id":"12578","title":"My Perfect Shiny Bagels","ingredients":"wheat flours, bread, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>oil, olive, salad or cooking<br>seeds, sesame seeds, whole, dried<br>honey","directions":"Kneading Put all the ingredients except the honey and dried fruit into a food processor and process for 2 to 3 minutes.<br>(If you use your hands mix and knead the dough for approximately 10 minutes to bring the dough together until elastic.<br>Add the dried fruit at this point if you use any and knead until the dried fruit are distributed evenly.<br>If the dried fruit of your choice is chunky chop them first.<br>Otherwise it will be difficult to shape the dough later with chunky fruit.<br>If you add the dried fruit before mixing the other ingredients in the food processor they will be shredded inside and the resultant dough doesn't look as good.<br>The first proving: Shape the dough into a big ball and put into a plastic bag.<br>Keep it in a 40C oven for 12 minutes or in a warm place for 20 minutes.<br>The dough doesn't have to rise so much.<br>I divided the dough into 2 portions with dried tomatoes and chocolate chips.<br>RestingDivide the dough into 4 portions and shape into small balls.<br>Place the dough balls with the seam side down and cover with moistened tea towel.<br>Leave to rest for 10 minutes.<br>ShapingPlace the dough ball with the seam side up.<br>Roll out into a flat round and roll up into a sausage shape.<br>It is very elastic so it is difficult to shape.<br>Try to stretch the dough from the centre towards the edges with your hands.<br>Flatten one end of the sausage shape and join to the other end to make a ring shape.<br>Splash the ends with a tiny bit of water and squeeze them together to seal.<br>The second proving Place the prepared dough onto baking parchment and leave in the 40C oven for 15 minutes.<br>Spray the surface with some water (or splash water with your fingers).<br>They don't have to rise so much at this point either.<br>Remove the bagels from the oven and preheat the oven to 210C-250C.<br>(The bagels will actually be baked at 200C but when you open the oven door the temperature drops.<br>Set the temperature higher for this reason).<br>When the oven is at about 150C heat a frying pan of water to simmer until about 80C.<br>Add the honey.<br>At 80C the water is bubbling gently.<br>Honey works better than sugar to create a shiny finish.<br>Kettling Place the bagel dough into the simmering water and cook each side for 30 seconds.<br>Cooking for too long causes wrinkles on the surface.<br>Cook until the bagels have risen a little.<br>BakingLine a baking tray with the parchment paper you used in the previous step.<br>Place the kettled bagel dough on the oven tray and put the tray into the oven straight away (It is alright if the bagel surface is wet.)<br>The oven is already preheated so bake at 200C for 10-15 minutes.<br>While baking the bagels will rise a lot and become shiny and plump.<br>Tip: Brush the surface with a tiny bit of butter and spread with kitchen paper to create shiner finish.<br>How shiny!","url":"https://recipe.bluelayer.org/recipe/12578/my-perfect-shiny-bagels"},{"id":"12568","title":"Smore Gorp Recipe","ingredients":"honey<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Combine ingredients in paper sack or possibly plastic bag.<br>Close end of bag and shake well.<br>Store mix in tightly covered container.<br>Makes about 5 c..","url":"https://recipe.bluelayer.org/recipe/12568/smore-gorp-recipe"},{"id":"12538","title":"Raw Vegan Brownies","ingredients":"nuts, walnuts, english<br>dates, deglet noor<br>chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put all ingredients into food processor.<br>Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together.<br>If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be.<br>It can get quite fudgy if you process it longer.<br>We prefer it processed less, and more cake-like.<br>Try it different ways and discover what you like best!<br>Press mixture into pan, and refrigerate for a couple of hours.<br>Cut into squares and store in airtight container in fridge or freezer.<br>Note: We have eaten this many times right from the food processor.<br>It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.<br>Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.","url":"https://recipe.bluelayer.org/recipe/12538/raw-vegan-brownies"},{"id":"12536","title":"Trail Mix II","ingredients":"nuts, walnuts, english<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Blend walnuts, dried cranberries and chocolate chips for a deliciously different trail mix snack.","url":"https://recipe.bluelayer.org/recipe/12536/trail-mix-ii"},{"id":"12527","title":"High Protein Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>vanilla extract","directions":"Put all ingredients in a blender.<br>Blend at low speed for 10 seconds.<br>To Make Fortified Milk:<br>1 quart whole milk.<br>1 c nonfat instant dry milk.<br>Blend together then refrigerate and serve cold.<br>Note: if it tastes to strong, start with 1/2 cup dry milk and gradually work up to 1 cup.","url":"https://recipe.bluelayer.org/recipe/12527/high-protein-milkshake"},{"id":"12504","title":"Crispy S'more Bars","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.<br>Microwave butter in large microwaveable bowl on HIGH 30 sec.<br>Stir in 2 cups marshmallows; microwave 45 sec.<br>or until marshmallows are completely melted, stirring after 30 sec.<br>Add cereal, graham snacks and remaining marshmallows; mix well.<br>Press onto bottom of prepared pan; drizzle with chocolate.<br>Cool 1 hour.<br>Use foil handles to lift dessert from pan before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/12504/crispy-smore-bars"},{"id":"12495","title":"Chocolate Chia Energy Bars","ingredients":"dates, deglet noor<br>cocoa, dry powder, unsweetened<br>seeds, chia seeds, dried<br>vanilla extract<br>nuts, almonds","directions":"Place dates in a food processor; puree until it forms a thick paste.<br>Add cocoa powder, chia seeds, and vanilla extract.<br>Pulse until all ingredients are combined.<br>Add almonds; pulse until nuts are finely chopped and well distributed throughout.<br>Spread large sheet of wax paper on work surface.<br>Transfer date mixture to wax paper and use paper to press mixture into a 1/2\" thick rectangle.<br>Wrap tightly and chill overnight.<br>Unwrap block and cut into 8 bars.<br>Re-wrap each bar in wax paper.","url":"https://recipe.bluelayer.org/recipe/12495/chocolate-chia-energy-bars"},{"id":"12490","title":"Dark Chocolate, Cranberry and Macadamia Bars","ingredients":"syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>cranberries, dried, sweetened<br>nuts, macadamia nuts, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a saucepan over low to medium heat, heat the maple syrup until the liquid is thinner than usual and flows easily.<br>This takes 5-10 minutes depending on heat.<br>Make sure you do not burn the syrup.<br>Remove from heat when its ready.<br>In a large bowl combine the coconut, sultanas, cranberries, nuts, Rice Krispies and oats.<br>Stir together well so the nuts and berries are evenly spread throughout the bowl.<br>While still warm, add the maple syrup to the mixture and mix well.<br>The maple syrup mixture should coat the dry ingredients so the mixture starts to stick together.<br>Place the mixture into a well greased 8 x 8 pan (I sprayed mine liberally with coconut oil).<br>Spread the mixture evenly throughout the pan using the wooden spoon to pat the mixture into place.<br>Ensure the top of the mixture is flat.<br>Refrigerate the mixture for at least two hours.<br>I would recommend overnight, or up to six hours to make sure the mixture is as hard as it can be.<br>Melt the chocolate in a saucepan on very low heat.<br>As it is dark chocolate it will still be thick.<br>Pour the chocolate over the bars and spread it with a wooden spoon across the surface.<br>It may seem like you are moving the bar mixture but do not worry.<br>Just spread the chocolate liberally.<br>It may take a while to spread the chocolate completely but do not give up.<br>Refrigerate until the chocolate top is hard, at least one hour to be safe.<br>I keep mine in the fridge, to make sure the bars dont fall apart.<br>But when I go to uni I take them in a lunchbox and nothing melts drastically so you may be able to keep the bars in a cupboard.<br>I wouldnt recommend it though.","url":"https://recipe.bluelayer.org/recipe/12490/dark-chocolate-cranberry-and-macadamia-bars"},{"id":"12479","title":"Homemade Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Dissolve yeast in 1 cup of warm milk along with a tspn of sugar.<br>Let sit about 5 minutes until the yeast foams a bit (so you know it's active).<br>Beat in 2 cups of the flour, sugar, butter, and salt.<br>Add the remaining 1 1/4 cups flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl.<br>Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours.<br>Punch down the dough and turn it onto a floured surface.<br>Roll dough to about 1/2-inch thick and use a drinking glass to cut circles and a smaller round cutter or bottle cap to cut out the holes.<br>Obviously, if you dont have a doughnut cutter yet!<br>Cover doughnuts (and holes) and let rise until puffy looking, for about 30 minutes.<br>Heat an inch or two of oil in a large heavy pot.<br>Set a cooling rack over a baking sheet and put them near the pot.<br>Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil.<br>They should sizzle immediately as you add them to the oil.<br>Lower the flame.<br>Cook doughnuts until light brown on one side.<br>Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown.<br>Take them out and place on the cooling rack.<br>Drizzle the glaze of your choice, or dip in chocolate sauce.<br>Repeat with remaining doughnuts.<br>Transfer the doughnuts to cooling rack and let cool/drain for a few minutes.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/12479/homemade-doughnuts"},{"id":"12470","title":"Chia Chocolate Pudding (Vegan)","ingredients":"seeds, chia seeds, dried<br>sweetener, syrup, agave<br>beverages, almond milk, unsweetened, shelf stable<br>cocoa, dry powder, unsweetened","directions":"Mix all ingredients and allow to sit so the chia seeds gel up.<br>Top with fruits or nuts of your choosing.<br>I topped mine with chopped candied ginger.<br>* Sweeten to your taste, this recipe will make a dark chocolate taste.<br>Add more sweetener to cut the bitterness cocoa powder if you prefer it sweeter.","url":"https://recipe.bluelayer.org/recipe/12470/chia-chocolate-pudding-vegan"},{"id":"12467","title":"Peanut Butter Rice Krispy Treats With Chocolate Frosting","ingredients":"sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the sugar, corn syrup and butter until it comes to a boil.<br>Remove from the heat and stir in the peanut butter.<br>Stir in the Rice Krispies.<br>Press the mixture into the chilled 13 x 9 pan.<br>Spread chocolate frosting on top.<br>Chill in the fridge.<br>Frosting:.<br>Melt chocolate chips and spread on the bars immediately.<br>I use the double boiler method for melting.","url":"https://recipe.bluelayer.org/recipe/12467/peanut-butter-rice-krispy-treats-with-chocolate-frosting"},{"id":"12457","title":"Date-And-Nut Roll","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>syrups, corn, light<br>dates, deglet noor<br>nuts, pecans<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In heavy, 3-qt saucepan, combine sugar, milk, butter and corn.<br>Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixutre comes to boiling; add dates.<br>Cook, stirring occasionally, until candy thermometer registers 238F, or until a little in cold water forms a soft ball.<br>Remove from heat.<br>Add nuts and vanilla.<br>Beat until thick.<br>Turn out on board; divide in half.<br>Shape each half into a roll 1 3/4 inch in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.<br>In top of double boiler, melt chocolate pieces over hot, not boiling water.<br>Remove from heat.<br>Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evently all over.<br>Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 13 inch thick.","url":"https://recipe.bluelayer.org/recipe/12457/date-and-nut-roll"},{"id":"12452","title":"The Very Best Chocolate Fudge Icing","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>vanilla extract<br>salt, table<br>cream, fluid, heavy whipping","directions":"Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.<br>Remove from heat and set aside.<br>Meanwhile, heat butter in small saucepan over medium-low heat until melted.<br>Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes.<br>Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.<br>Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees).<br>Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes.<br>Stir with rubber spatula until completely smooth.","url":"https://recipe.bluelayer.org/recipe/12452/the-very-best-chocolate-fudge-icing"},{"id":"12437","title":"Delicious Chocolate Shake","ingredients":"ice creams, chocolate<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, combine ice cream, drink mix powder and milk.<br>Blend until smooth.<br>Pour into glasses and serve.","url":"https://recipe.bluelayer.org/recipe/12437/delicious-chocolate-shake"},{"id":"12391","title":"Grandma's Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"Cream butter and sugar together.<br>Slowly add enough milk to make the frosting spreadable.<br>Add the vanilla.<br>Adjust milk and powdered sugar until desired consistency.<br>For chocolate icing, add the cocoa powder.<br>For mocha icing, delete the milk and add cocoa and cold coffee.","url":"https://recipe.bluelayer.org/recipe/12391/grandmas-frosting"},{"id":"12386","title":"Chocolate Popcorn Bars","ingredients":"water, bottled, generic<br>sugars, granulated<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>snacks, popcorn, air-popped (unsalted)","directions":"Combine water, sugar, corn syrup, and chocolate in a saucepan, and cook, stirring, until chocolate melts.<br>Bring to a boil gently until candy reaches 254F on a candy thermometer.<br>Pour candy over candy over warm popped corn in a big bowl.<br>Stir with a spoon to coat all the corn.<br>Butter your hands and working fast, shape the popcorn into candy-bar shapes (long, round or flat, as you wish).<br>Wrap your candy bars in foilor plastic wrap.","url":"https://recipe.bluelayer.org/recipe/12386/chocolate-popcorn-bars"},{"id":"12376","title":"Pro Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Place chocolate chips in a large bowl, or in the bowl of a stand mixer.<br>Pour the cream into a saucepan, and bring to a boil.<br>As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips.<br>Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth.<br>Be sure to scrape the bottom of the bowl occasionally.<br>Stir in the vanilla until well blended.<br>Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12376/pro-ganache"},{"id":"12362","title":"Our Favorite Bird Seed","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>oil, corn, peanut, and olive<br>corn, sweet, white, raw","directions":"Mix all ingredients together.<br>Store in an air tight covered container.","url":"https://recipe.bluelayer.org/recipe/12362/our-favorite-bird-seed"},{"id":"12360","title":"Oatmeal and Everything Cookie Bars","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 350 degrees.<br>Melt butter and then combine with flour, oats, brown sugar, baking soda and salt.<br>Press a little more than half of the mixture into a greased 9x13 pan.<br>Sprinkle chocolate chips on top.<br>(I prefer mini-chocolate chips.)<br>In a large microwave-safe bowl, melt caramels and milk at medium power for 2-3 minutes, checking and stirring every 20-30 seconds.<br>Pour the melted caramel over the chocolate chips and then top with the remaining oat mixture.<br>Bake for 20 minutes.<br>Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/12360/oatmeal-and-everything-cookie-bars"},{"id":"12339","title":"Chocolate Mexican Wedding Cookies","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>salt, table<br>sugars, powdered<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 325 degrees F (180 degrees C).<br>In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.<br>Add the vanilla extract.<br>In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.<br>Gradually add the dry ingredients to the creamed mixture.<br>Wrap the dough in plastic wrap and chill for two hours, until firm.<br>Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.<br>Bake in a 325 degree oven for 15 - 18 minutes.<br>The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.<br>In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.<br>Coat the the cookies while still warm in the sugar and cocoa mix.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/12339/chocolate-mexican-wedding-cookies"},{"id":"12326","title":"Cocoa Granola","ingredients":"oats<br>nuts, hazelnuts or filberts<br>nuts, walnuts, english<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>honey<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 200 C.<br>In a large bowl, combine the first 10 ingredients.<br>Mix well with a wooden spoon.<br>It is up to you if you wish to chop the nuts or not as some people prefer whole nuts in their granola and others do not.<br>I personally did not chop the nuts.<br>In a small pan over medium heat, melt the honey and 1/4 cup cocoa together, stirring well and frequently until the mixture is thin and dark brown.<br>Make sure the honey has melted and is not as thick as usual.<br>Pour the honey and cocoa mixture over the dry ingredients and stir well with a wooden spoon until most of the nuts are covered in the mixture.<br>This is hard to do, I admit, so if not all the nuts are covered its ok. Add the other 2 tablespoons of cocoa to the bowl and make sure it covers the granola mixture.<br>Pour the granola onto a well-greased flat ovenproof tray making sure the granola is spread evenly.<br>Bake in the oven for 15 minutes.<br>Using a wooden spoon turn the granola so the mixture on the bottom is now on the top.<br>This also helps to spread the honey mixture through the granola.<br>Bake for another 15-20 minutes, stirring as necessary.<br>I stirred the mixture every couple of minutes.<br>Once the granola is done cooking, the mixture will be a dark brown from the cocoa.<br>Once the granola is completely cool, and I mean completely cool, add the remaining chocolate chips if you wish.<br>The granola must be cool or these chips will melt into the mixture and not remain whole.<br>Serve with yoghurt or almond milk for best results.<br>Or eat straight from the container.<br>Makes 8 cups of granola.","url":"https://recipe.bluelayer.org/recipe/12326/cocoa-granola"},{"id":"12299","title":"Lorilyn's Dairy-Free Chocolate Buttercream","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cream Nucoa in bowl of mixer.<br>Sift together the powdered sugar and cocoa powder.<br>Beat about 1 cup of the sugar mixture into the butter.<br>Add vanilla and combine.<br>Alternate adding the rest of the sugar mixture with the rice milk until everything is combined.<br>Scrape sides and bottom of bowl often (especially if you double this batch).<br>When combined, turn mixer to med-high speed and beat until frosting expands and becomes fluffy.<br>Use a Wilton 1M tip to decorate cupcakes.","url":"https://recipe.bluelayer.org/recipe/12299/lorilyns-dairy-free-chocolate-buttercream"},{"id":"12291","title":"Popcorn Cake I","ingredients":"snacks, popcorn, air-popped (unsalted)<br>spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>oil, olive, salad or cooking<br>butter, without salt<br>candies, marshmallows","directions":"Mix popcorn, M&amp;Ms, and peanuts in large bowl.<br>Heat oil, butter, and marshmallows in pan until melted.<br>Pour over popcorn and blend together with heavy spoon or hands.<br>Spray Bundt cake pan with vegetable spray.<br>Press mixture lightly into pan and refrigerate until cool.<br>To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.","url":"https://recipe.bluelayer.org/recipe/12291/popcorn-cake-i"},{"id":"12266","title":"Chocolate Chip Cookie Dough Truffles","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>mini semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Line a baking sheet with parchment paper.<br>Whisk together the flour, baking soda and salt in a medium bowl.<br>Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.<br>Add the flour mixture, and mix on low speed until well incorporated.<br>(Turn off the mixer and use your hands to help combine if needed.)<br>Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.<br>Scoop tablespoonfuls of the batter, and roll them into smooth balls.<br>Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.<br>Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.<br>Drop the chilled balls into the coating, and roll them around with a fork to fully coat.<br>Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.<br>(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)<br>Refrigerate the truffles until the coating is completely set, about 1 hour.<br>(The truffles can be refrigerated in an airtight container for up to 5 days.)","url":"https://recipe.bluelayer.org/recipe/12266/chocolate-chip-cookie-dough-truffles"},{"id":"12261","title":"Triple Nut Chocolate Tart","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, granulated<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>nuts, almonds<br>margarine, regular, 80% fat, composite, stick, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>syrup, maple, canadian<br>vanilla extract","directions":"To make Crust: Combine flour, cornmeal, sugar, and salt in bowl.<br>Rub margarine into flour mixture with fingers until mixture is crumbly.<br>Sprinkle in vanilla, and stir.<br>Add 1 to 2 Tbs.<br>cold water until dough clumps together loosely.<br>Press dough into pie dish or tart pan until sides and bottom are covered.<br>Chill in freezer 30 minutes.<br>To make Filling: Preheat oven to 375F.<br>Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.<br>Melt margarine and chocolate in saucepan over low heat, stirring until smooth.<br>Sprinkle in flour and salt, and stir until smooth.<br>Stir in maple syrup and vanilla.<br>Stir in nuts.<br>Spread nut mixture in piecrust.<br>Bake 25 minutes, or until crust is golden and filling is firm.<br>Cool on wire rack at least 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/12261/triple-nut-chocolate-tart"},{"id":"12250","title":"No-Bake Chocolate and Cream Cheese Pie","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan.<br>Stir over medium-low heat until melted and smooth.<br>Cool to just lukewarm.<br>Beat next 3 ingredients in large bowl until well blended.<br>Beat in chocolate mixture.<br>Spoon filling into crust; smooth top.<br>Cover and refrigerate at least 6 hours and up to 2 days.<br>Serve chilled.","url":"https://recipe.bluelayer.org/recipe/12250/no-bake-chocolate-and-cream-cheese-pie"},{"id":"12246","title":"Coffee Almond Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>ice creams, vanilla<br>cream, fluid, heavy whipping<br>vanilla extract<br>nuts, almonds<br>nuts, almonds","directions":"In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined.<br>Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2 1/2 inch deep springform pan.<br>Freeze crust for 30 minutes or until firm.<br>Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm.<br>In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream.<br>Smooth top of cake, sprinkle with almonds, and freeze cake for 30 to 45 minutes, or until top is firm.<br>Freeze cake, covered with plastic wrap and foil, overnight.<br>Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate.<br>Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.","url":"https://recipe.bluelayer.org/recipe/12246/coffee-almond-ice-cream-cake"},{"id":"12214","title":"Pudgy Husband Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>pretzels, soft, unsalted","directions":"Line a cookie sheet with a silicone mat or parchment paper.<br>Fill a large pot with water and set it over medium high heat.<br>Dump the chocolate chips into a lager glass bowl and set it over the pot.<br>Stir until all the chocolate is melted.<br>Using a rubber spatula, scrape the chocolate onto the prepared cookie sheet.<br>Spread the chocolate out into one even layer and then plop the peanut butter tablespoon by tablespoon onto the chocolate.<br>Use a fork to swirl into the dollops of peanut butter and then sprinkle the crushed pretzels over top, pushing them lightly into the chocolate.<br>Refrigerate for 20 minutes and then break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12214/pudgy-husband-bark"},{"id":"12211","title":"Joshua's Rocky Road Candy","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows","directions":"Melt together peanut butter and chocolate chips in microwave.<br>Stir and allow to cool slightly (so as not to melt marshmallows).<br>In large bowl, pour chocolate mixture over marshmallows.<br>Stir until marshmallows are completely coated.<br>Pour into buttered pan and chill.<br>Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/12211/joshuas-rocky-road-candy"},{"id":"12188","title":"Peanut Butter & Chocolate Pretzel Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>peanut butter, smooth style, without salt<br>oats","directions":"Heat chocolate chips in a microwaveable bowl for 60 seconds, stopping every 20 seconds to stir.<br>Remove from the microwave and stir with a spatula until all chips are melted.<br>Add chopped pretzels to chocolate bowl and cover entirely.<br>Add the peanut butter to chocolate-pretzel mixture and stir together.<br>Fold in rolled oats, stirring mixture together until all ingredients are combined.<br>With a spoon, round off 20 truffles and place on a freezable pan (I lined mine with wax paper to avoid sticking).<br>Let freeze for an hour before serving.","url":"https://recipe.bluelayer.org/recipe/12188/peanut-butter-chocolate-pretzel-truffles"},{"id":"12184","title":"Sinfully Awesome Incredibly Delicious Chocolate Shake","ingredients":"ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Divide the ice cream: leave a little over half of it frozen and place the rest in a microwave safe bowl.<br>Melt the ice cream in the bowl in 30 second increments in the microwave.<br>Every 30 seconds take the bowl out and stir the ice cream, to facilitate melting.<br>Once melted and smooth, set aside.<br>Put the Hershey's syrup in the bottom of your blender.<br>Next, begin adding the frozen ice cream, scoop at a time, until the mixture is too thick to blend.<br>Now begin adding the melted ice cream, alternating this process until the shake is very thick, but drinkable through a straw.<br>Add more syrup as necessary to keep the concoction a medium deep chocolate color.<br>Serve in glasses with straws and wait for the oohs and aahs.","url":"https://recipe.bluelayer.org/recipe/12184/sinfully-awesome-incredibly-delicious-chocolate-shake"},{"id":"12180","title":"Chocolate Chia Seed Pudding","ingredients":"cocoa, dry powder, unsweetened<br>sugars, brown<br>nuts, hazelnuts or filberts<br>seeds, chia seeds, dried<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey","directions":"Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain.<br>Fold chia seeds into the mixture.<br>Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again.<br>Repeat resting and stirring a few times over the course of 20 minutes.<br>Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.<br>Drizzle honey over the pudding to serve.","url":"https://recipe.bluelayer.org/recipe/12180/chocolate-chia-seed-pudding"},{"id":"12178","title":"Potato Fudge","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Line a 9\" x 9\" pan with waxed paper or foil and set aside.<br>(This can also be done in an 8\"x8\" pan, but your fudge will be thicker, obviously) Heat butter and potatoes and mix until potatoes are creamy and well-blended.<br>Drier potatoes will work better so if you are using mashed potatoes that are a little wet, you may want to heat them to evaporate some of the liquid.<br>Heat milk in a saucepan over medium heat until warm.<br>Add sugar, salt, and corn syup.<br>Bring to a rolling boil, stirring occasionally with a wooden spoon.<br>Continue to boil for about 5 minutes, then add the potatoes and mix.<br>Bring back to a boil for about 3 minutes or until the boiling temperature reaches 234F on a candy thermometer.<br>Remove from heat and stir in remaining butter, chocolate chips and vanilla.<br>Mix thoroughly and pour into prepared pan.<br>Chill.<br>Remove from pan, remove paper or foil, cut into squares.<br>Decorate with powdered sugar, a blend of powdered sugar and a little cocoa powder, or if you would like, you may melt some chocolate over a double boiler and dip in chocolate and let set on waxed paper.","url":"https://recipe.bluelayer.org/recipe/12178/potato-fudge"},{"id":"12172","title":"Super Easy Chocolate Pancakes or Waffles","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine pancake mix, cocoa and sugar in large bowl.<br>Stir in water with wire whisk until large lumps disappear.<br>Add walnuts and chocolate chips, stir until evenly mixed.<br>Let batter rest for five minutes.<br>Cook according to package directions.","url":"https://recipe.bluelayer.org/recipe/12172/super-easy-chocolate-pancakes-or-waffles"},{"id":"12165","title":"White Chocolate Peanut Krispies","ingredients":"nuts, almonds<br>peanut butter, smooth style, without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate in a double boiler or in the microwave, being careful not to over cook.<br>Stir in peanut butter, blend well.<br>Mix with other ingredients until well blended.<br>Drop by teaspoonfuls onto waxed paper.<br>(about the size of a small walnut).<br>Let stand until set.","url":"https://recipe.bluelayer.org/recipe/12165/white-chocolate-peanut-krispies"},{"id":"12154","title":"Easy Chocolate Pudding Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>corn, sweet, white, raw<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In saucepan combine all ingredients except vanilla.<br>Over medium heat stir constantly, be patient it will thicken as it comes to a boil.<br>Add vanilla and cook while stirring another minute or two.<br>Cool in fridge uncovered for a few hours.","url":"https://recipe.bluelayer.org/recipe/12154/easy-chocolate-pudding-recipe"},{"id":"12145","title":"Melted White Chocolate Sauce with Berry Compote","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>lemon juice, raw<br>goji berries, dried<br>butter, without salt","directions":"In a saucepan, heat cream to simmering over high heat.<br>Reduce heat to medium and whisk in chocolate until melted.<br>Gently simmer sauce for 10 minutes.<br>Set aside.<br>Make a light sugar syrup by heating the water and sugar together in a medium size saute pan, stirring until the sugar is dissolved.<br>Add the lemon juice and berries to syrup and cook over medium heat 2 to 3 minutes, shaking the pan gently to coat the berries with syrup.<br>Add the butter and continue to cook, swirling the berries and butter around the pan, until butter is melted.<br>Cook for another 5 minutes.<br>Spoon berry compote into ramekins, drizzle with white chocolate sauce and serve.","url":"https://recipe.bluelayer.org/recipe/12145/melted-white-chocolate-sauce-with-berry-compote"},{"id":"12140","title":"Smores Bars","ingredients":"syrups, corn, light<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows","directions":"Heat corn syrup and butter in a saucepan until boiling.<br>Remove from heat.<br>Stir in chocolate chips and vanilla.<br>tir until chocolate chips are melted.<br>Stir in cereal and marshmallows.<br>Press into a buttered 9 x 9 pan.<br>Let stand 1 hour.","url":"https://recipe.bluelayer.org/recipe/12140/smores-bars"},{"id":"12130","title":"Easy Peanut Butter Cups Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Heat in sauce pan stirring frequently till smooth &amp; creamy, add in a healthy pinch of salt.","url":"https://recipe.bluelayer.org/recipe/12130/easy-peanut-butter-cups-recipe"},{"id":"12123","title":"Chocolate Layered Dessert Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>nuts, walnuts, english<br>sugars, powdered","directions":"Mix and spread in 9x13 inch pan.<br>Bake at 350 degrees 15 to 20 min.<br>Cold.<br>1 lg.<br>cream cheese 1 (8 ounce.)<br>Cold Whip<br>Mix and spread on first mix and chill 4 1/2 c. lowfat milk<br>Mix and spread on top of last mix.<br>Finally spread on 8 ounce.<br>Cold Whip and sprinkle with nuts.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/12123/chocolate-layered-dessert-recipe"},{"id":"12121","title":"Oooey Gooey Chocolate Self Saucing Pudding","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres.<br>Sift flour, sugar and cocoa into a large mixing bowl.<br>Add combined milk butter and vanilla essence and stir until smooth.<br>Pour mixture into baking dish.<br>Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.<br>Gently pour the water over the pudding, using a spoon to break the flow.<br>Transfer to oven and bake for approx 50mins.<br>Serve hot from the oven, dusted with icing sugar, ice cream and or cream.","url":"https://recipe.bluelayer.org/recipe/12121/oooey-gooey-chocolate-self-saucing-pudding"},{"id":"12120","title":"Checkered Cookies in the Style of Piemonte: Baci di Dama","ingredients":"nuts, almonds<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F.<br>In the bowl of a food processor, combine the almonds, sugar, flour and butter.<br>Pulse lightly until the almonds are ground and the mixture is homogenous.<br>Place the mixture in a mixing bowl.<br>Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides.<br>Use the tips of your fingers to gently flatten the tops of each scoop.<br>Bake for 10 to 12 minutes.<br>Remove from the oven and let cool to room temperature.<br>Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that the bowl just touches the water).<br>Remove the melted chocolate from the heat.<br>Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies.<br>If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process.<br>Use the remaining cookie halves to form the other half of the cookie \"sandwich,\" pressing gently so that the chocolate adheres to both sides of the sandwich.<br>Let rest until the chocolate has cooled, holding the cookies together.","url":"https://recipe.bluelayer.org/recipe/12120/checkered-cookies-in-the-style-of-piemonte-baci-di-dama"},{"id":"12112","title":"Orange Chocolate Greek Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>orange juice, raw<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>mini semi-sweet chocolate baking chips,","directions":"Put the yogurt into a medium sized bowl then mix in the orange extract, unsweetened cocoa powder and stevia.<br>Top with a dollop of plain Greek yogurt and mini chocolate chips.","url":"https://recipe.bluelayer.org/recipe/12112/orange-chocolate-greek-yogurt"},{"id":"12110","title":"Grand Marnier Chocolate Cookie Balls (No Bake)","ingredients":"cookies, vanilla wafers, lower fat<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>orange juice, raw<br>orange juice, raw<br>sugars, granulated","directions":"In very large bowl, combine wafer crumbs, cocoa, and powdered sugar.<br>Mix thoroughly.<br>Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms.<br>If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.<br>Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).<br>Roll balls in granulated sugar and place on wax-paper lined tray.<br>Store in airtight container for a few days to build flavor.<br>Place wax paper between layers of cookie balls to prevent sticking together.<br>If desired, can roll in powdered sugar or cocoa instead of granulated sugar.<br>If sugar disappears while balls are being stored, roll again in sugar before serving.","url":"https://recipe.bluelayer.org/recipe/12110/grand-marnier-chocolate-cookie-balls-no-bake"},{"id":"12091","title":"Light Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>vanilla extract","directions":"Heat oven to 350F (180C).<br>Spray two 8 inch round pans with cooking spray.<br>In bowl, stir flour, cocoa and baking soda.<br>In saucepan, melt corn oil spread, stir in sugar.<br>Remove from heat.<br>Add milk, vinegar and vanilla to mixture in sauce pan, stir.<br>Add dry ingredients, wisk until well blended.<br>Pour evenly into pans.<br>Bake 20 minutes or until wooden pick inserted comes out clean.<br>Cool.<br>Fill and frost top.<br>Refrigerate.<br>Light Cocoa Frosting:<br>In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon CoCoa and 1/2 teaspoon vanilla extract.<br>Beat on high speed of mixer about 4 minutes or until soft peaks form.","url":"https://recipe.bluelayer.org/recipe/12091/light-chocolate-cake"},{"id":"12079","title":"Fudge Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>bananas, raw<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat the oven to 325F.<br>Line the bottom of an 8-inch square baking dish with a long strip of parchment paper, folding the paper as needed.<br>The paper should hang out of the top of the pan; when the brownies are baked you then lift up on the two opposite edges of the paper to cleanly remove the brownie from the pan.<br>Alternatively, generously oil the pan and set aside.<br>In a bowl, sift together the flour, cocoa, and baking powder.<br>Stir in the salt and set aside.<br>Melt the chocolate chips and oil in a small bowl in the microwave in 30-second intervals until soft.<br>Alternatively, melt the chips and oil in a double boiler.<br>Stir the chips and oil<br>until combined.<br>Using a blender or electric hand mixer, blend the melted chips and oil, banana, vanilla, sugar, milk, and flax meal until combined.<br>Stir the flour mixture into the wet mixture.<br>Fold in the chocolate chips, if using.<br>Transfer the batter to the prepared baking pan.<br>Sprinkle with the nuts, if using.<br>Bake until a toothpick inserted in the middle of the pan comes out with a few moist crumbs attached but no wet batter, 20 to 45 minutes, depending on the kind of pan you use.<br>Glass baking dishes need longer baking time.<br>If your toothpick comes out completely dry, the brownie has over-baked, but is still tasty.<br>Cool in the pan on a wire rack for 30 minutes.<br>Remove the brownies by pulling up on the parchment paper overhang.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/12079/fudge-brownies"},{"id":"12069","title":"chocolate truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>butter, without salt","directions":"break the chocolate into small pieces<br>in a pan heat the cream and butter till the butter is melted.<br>Don't let the cream boil<br>pour the cream mixture over the chocolate and stir till melted<br>pour the chocolate mix into separate bowls and add extras.<br>I made Bailey's truffles, sambuca truffles, honeycomb truffles and pistachio truffles<br>put in the fridge to set.<br>overnight preferably<br>once set use a melon baller to create good truffle shapes and roll in cocoa powder for classic truffles although you can use any desired coating.<br>enjoy!","url":"https://recipe.bluelayer.org/recipe/12069/chocolate-truffles"},{"id":"12065","title":"Maxim Donut Bites: Traditional Donuts","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>salt, table<br>spices, cinnamon, ground<br>egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat Donut Bites machine for 5 minutes.<br>While it is preheating, mix all dry ingredients together.<br>Add and mix wet ingredients with dry ingredients.<br>Mix until smooth.<br>Lightly oil the surface of the Donut Bites machine.<br>Fill each donut hole with a heaping tablespoon of batter.<br>Close and lock unit into place.<br>Bake for 3 - 3 1/2 minutes or until donuts are browned.<br>Remove donuts from machine and repeat with remaining batter.<br>For chocolate flavored donuts: add 2 tablespoons unsweetened cocoa powder and adjust sugar to taste.","url":"https://recipe.bluelayer.org/recipe/12065/maxim-donut-bites-traditional-donuts"},{"id":"12056","title":"Easy Chocolate Peanut Butter Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Mix the Nesquik with the yogurt in a bowl with a whisk or fork until fully blended.<br>3 tablespoons of peanut butter is an estimate-- it's approximately how much I use.<br>Feel free to use as much or little as you want.<br>But it should be cold and \"cuttable\" if it's the natural type, like it'll retain its shape after you drop it in the yogurt.<br>Mix some clumps of peanut butter of varying size into the yogurt.<br>Pour the mixture into 4 ramekins or little containers, or one big one, whatever you prefer.<br>I like about 4 1/2-cup servings.<br>Cover each one with plastic wrap to prevent freezerburn, and let freeze for at least 90 minutes prior to eating.","url":"https://recipe.bluelayer.org/recipe/12056/easy-chocolate-peanut-butter-frozen-yogurt"},{"id":"12054","title":"Rochers","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>nuts, almonds","directions":"Center a rack in the oven and preheat to 325F.<br>Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.<br>Remove from the oven and cool to room temperature on a rack.<br>Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting.<br>Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly.<br>Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes).<br>It will begin to get a bit thicker as it cools.<br>If using a thermometer, it should register 95F.<br>Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate.<br>If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.<br>Set the pan of chocolate over the pan of warm water.<br>The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.<br>Mix the almonds and coconut together thoroughly, then blend them into the chocolate, making sure that they are thoroughly coated with chocolate.<br>Line a baking sheet with parchment or waxed paper.<br>Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them.<br>Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups.<br>In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer.<br>The clusters are best served at room temperature.<br>Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/12054/rochers"},{"id":"12043","title":"Homemade Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>syrup, maple, canadian<br>vanilla extract<br>salt, table","directions":"Chop chocolate very finely.<br>In a medium saucepan, bring milk and cream to a low simmer over medium heat, whisking occasionally.<br>Add chocolate, maple syrup, vanilla, and salt.<br>Whisk vigorously until all of the chocolate has melted.<br>Cook for an additional 4 minutes, whisking constantly.<br>Serve with whipped cream, if desired.","url":"https://recipe.bluelayer.org/recipe/12043/homemade-hot-chocolate"},{"id":"12040","title":"Chocolate Chip Shortbread Cookies I","ingredients":"butter, without salt<br>sugars, granulated<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched","directions":"With an electric beater, mix together the butter or margarine and the confectioners' sugar.<br>Sift together the flour and the corn starch and mix in gradually in the butter mixture.<br>Add the chocolate chips.<br>Shape dough into little balls of approximately 1 1/4 inch in diameter.<br>Put on a non-greased cookie sheet.<br>Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12040/chocolate-chip-shortbread-cookies-i"},{"id":"12035","title":"Creamy Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>pascha, organic bitter-sweet dark chocolate chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl with an electric mixer, beat cream with sugar until it just holds stiff peaks.<br>Chop chocolate and reserve 2 teaspoons.<br>In a small saucepan, heat milk with remaining chocolate over moderate heat, stirring, until it just comes to a simmer.<br>Pour hot chocolate into 2 large mugs and top with whipped cream and reserved chocolate.","url":"https://recipe.bluelayer.org/recipe/12035/creamy-hot-chocolate"},{"id":"12033","title":"Chocolate Crunch Granola","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>salt, table","directions":"Preheat the oven to 350F Line a deep metal baking sheet with parchment paper, so that the parchment paper overlaps the rim.<br>Chop the chocolate.<br>Place water and sugar into a small pot and bring to a boil until the sugar has dissolved, then remove from heat.<br>Stir in oil, maple syrup, and chopped chocolate until well blended.<br>Mix the remaining ingredients together in a large bowl, then pour the chocolate syrup over it.<br>Stir well (either with a large spoon or with your hands) and make sure all oats are well covered with the dark syrup.<br>Break down larger clusters to your liking.<br>Spread evenly onto the prepared baking sheet and bake in the middle of the oven for 30 to 40 minutes (to make sure that the granola bakes evenly, take out the sheet every 10 minutes and stir).<br>Take it out of the oven as soon as the granola is baked through and let cool completely on the baking sheet it develops crunchiness as it cools.<br>Serve with milk, yogurt or even ice cream.<br>Keeps in an airtight container for weeks.","url":"https://recipe.bluelayer.org/recipe/12033/chocolate-crunch-granola"},{"id":"12029","title":"Viennese Biscuits","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched","directions":"Beat butter and sugar till pale.<br>To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.<br>Put mixture in a large star piping bag and pipe as you want.<br>Tradionally this should be tubes or whirls.<br>Chill for 15 minutes.<br>bake 10 minutes at 190C.<br>They should not be brown, they stay pale.<br>When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.<br>milk use a small deep container (egg cup is good).<br>dip each tube or whirl in chocolate.<br>lay on baking parchment and set in fridge.<br>Great to serve with ice cream or my.<br>SUMMER AVALANCHE (posted too).<br>i'm drooling already!","url":"https://recipe.bluelayer.org/recipe/12029/viennese-biscuits"},{"id":"12013","title":"Graveyard Crunch","ingredients":"syrup, maple, canadian<br>butter, without salt<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows<br>corn, sweet, white, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 300F Place syrup, butter and cinnamon in large microwaveable bowl.<br>Microwave on HIGH 1 min.<br>; stir until butter is completely melted.<br>Add cereal and peanuts; mix lightly.<br>Spread into lightly greased 15x10x1-inch baking pan.<br>BAKE 30 min., stirring after 15 minute Cool completely.<br>Break into pieces; place in large bowl.<br>ADD marshmallows and candies; mix lightly.<br>Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/12013/graveyard-crunch"},{"id":"11998","title":"Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Melt the chips, peanut butter and margarine in a heavy pan.<br>Pour over cereal and mix well.<br>Put powdered sugar in a clean grocery sack.<br>Pour cereal mixture into the sack and shake well.","url":"https://recipe.bluelayer.org/recipe/11998/puppy-chow"},{"id":"11981","title":"Recees","ingredients":"peanut butter, smooth style, without salt<br>salt, table<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian","directions":"mix peanut butter, salt and powdered sugar in a bowl until its crumbly.<br>form into ovals and put in freezer.<br>mix cocoa powder, coconut oil and syrup and cover in chocolate with corn cob skewer.<br>put back in freezer to harden.","url":"https://recipe.bluelayer.org/recipe/11981/recees"},{"id":"11977","title":"how to make chocolate!!!","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched","directions":"mix butter and cocoa powder<br>now boil water in sauce pan'separately<br>now add milk and stir...<br>now add the butter and cocoa mixture<br>and sugar...and mix quickly<br>now fill into various molda and freeze for 6_7 hours<br>here...ur homemade delicious chocolate is done!!<br>!","url":"https://recipe.bluelayer.org/recipe/11977/how-to-make-chocolate"},{"id":"11969","title":"Amond Chocolate Rugalach Rollups","ingredients":"cheese, parmesan, hard<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>sugars, brown<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat oven to 375F (190C).<br>Dough: In a food processor fitted with a steel blade, combine cream cheese, margarine, flour and SPLENDA Granulated.<br>Process until the dough forms a ball on the blades, about 18 to 20 seconds.<br>Remove the dough from the bowl and set aside.<br>There's no need to chill the dough or wash out the bowl before preparing the filling.<br>Filling: Process SPLENDA Brown Sugar Blend, cinnamon, chocolate chips and almonds until finely chopped in food processor, about 25 to 30 seconds.<br>Assembly: Divide the dough in two equal pieces; flour each piece lightly.<br>Roll out one piece of dough on a lightly floured board into a rectangle approximately.<br>12 x 7 (30 cm x 18 cm).<br>Sprinkle the dough with half the filling.<br>Roll up the dough from the long side to form a jelly roll, making sure it is seam-side down.<br>Slice into 1-inch pieces.<br>Place the sides on the prepared baking sheet.<br>Repeat with the remaining dough and filling.<br>Optional: Turn the slices over so they make a pinwheel shape and press slightly to flatten.<br>Bake for 16 to 18 minutes, until lightly browned.<br>These freeze well.","url":"https://recipe.bluelayer.org/recipe/11969/amond-chocolate-rugalach-rollups"},{"id":"11957","title":"Chocolate-Cinnamon Gelato with Toffee Bits","ingredients":"sugars, granulated<br>cornstarch<br>spices, cinnamon, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>nuts, almonds","directions":"Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended.<br>Gradually add 1/4 cup milk, whisking until cornstarch is dissolved.<br>Whisk in remaining 1 3/4 cups milk.<br>Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes.<br>Reduce heat to medium and cook 1 minute longer, whisking occasionally.<br>Remove from heat; add chocolate.<br>Let stand 1 minute, then whisk until melted and smooth.<br>Transfer gelato base to medium bowl.<br>Mix in cream.<br>Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.<br>Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning.<br>Transfer to container; cover.<br>Freeze at least 3 hours and up to 2 days.","url":"https://recipe.bluelayer.org/recipe/11957/chocolate-cinnamon-gelato-with-toffee-bits"},{"id":"11948","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt<br>sugars, powdered<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>ice creams, vanilla<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F.<br>Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.<br>Combine butter, powdered sugar and brown sugar in large bowl.<br>Beat at medium speed, scraping bowl often, until creamy.<br>Add flour, baking powder and salt; beat at low speed until well mixed.<br>Press dough into prepared pan; prick with fork every 1/2 inch.<br>Bake 22-25 minutes or until lightly browned.<br>Lift cookies from pan using aluminum foil ends.<br>Place on cutting board.<br>Immediately cut into 30 (2 3/4x3/4-inch) pieces.<br>Place caramel topping in small saucepan.<br>Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened.<br>Remove from heat; drizzle caramel over cookies.<br>Sprinkle with almonds.<br>Cool to lukewarm; carefully separate.<br>Cool completely.<br>Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened.<br>Stir until smooth.<br>Drizzle over cooled cookies.<br>Let stand until set.","url":"https://recipe.bluelayer.org/recipe/11948/chocolate-caramel-shortbread-fingers"},{"id":"11939","title":"Peanut Butter and Pretzel Truffles","ingredients":"peanut butter, smooth style, without salt<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine the peanut butter and chopped salted pretzels in a small bowl.<br>Freeze the mixture until firm, about 15 minutes.<br>Roll the peanut butter-pretzel mixture into 20 small balls, about 1 teaspoon in size each.<br>Place the balls on a baking sheet lined with parchment or wax paper.<br>Freeze the balls for 1 hour.<br>Melt 1/2 cup milk chocolate chips in the microwave or in a double boiler.<br>Roll the frozen balls, one by one, in the melted chocolate.<br>Place them back on the baking sheet and refrigerate them until the chocolate sets.","url":"https://recipe.bluelayer.org/recipe/11939/peanut-butter-and-pretzel-truffles"},{"id":"11933","title":"After-School Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>sugars, powdered","directions":"Place cereal in large bowl; set aside.<br>In a 1-quart microwave-safe bowl, combine chocolate pieces, peanut butter and butter or margarine.<br>Microwave on high 1to 1 1/2 minutes or until smooth, stirring after 1 minute.<br>Stir in vanilla.<br>Pour over cereal, stirring until all pieces are evenly coated.<br>Place cereal mixture and sugar in a large resealable plastic bag.<br>Shake until all pieces are well coated.<br>Spread on waxed paper to cool.<br>Store in a resealable plastic bag or other airtight container.","url":"https://recipe.bluelayer.org/recipe/11933/after-school-mix"},{"id":"11925","title":"White Star Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>candies, marshmallows<br>oil, corn, peanut, and olive","directions":"Melt the white star candy and peanut butter together.<br>Add all other ingredients and mix together.<br>Drop by spoonfuls onto wax paper.<br>Refrigerate until hardened.","url":"https://recipe.bluelayer.org/recipe/11925/white-star-cookies"},{"id":"11919","title":"Spicy Chocolate Cookies","ingredients":"sugars, granulated<br>spices, cinnamon, ground<br>butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Preheat oven to 350F Line 2 large baking sheets with parchment paper.<br>Mix the topping ingredients together on a flat plate.<br>Set aside.<br>In a medium mixing bowl, use a fork to vigorously mix together butter, sugar, honey, and milk.<br>Mix in vanilla.<br>Sift in remaining ingredients, stirring as you add them.<br>Once all ingredients are added, mix until youve got a pliable dough.<br>Roll dough into walnut sized balls (if you're measuring, 18g balls).<br>Pat into the sugar topping to flatten into roughly 2 inch discs.<br>Transfer to baking sheet, sugar side up, at least 2 inches apart (they spread).<br>Bake for 8-10 minutes, removing from oven once they are a bit spread and crackly on top.<br>Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/11919/spicy-chocolate-cookies"},{"id":"11901","title":"Quick, Sinful Induldgence..","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Put peanut butter and chocolate chips into a small pot and melt over medium heat, stirring constantly until completely melted and mixed together.<br>Once melted, pour onto a cookie sheet covered with wax paper and place into the fridge or freezer until firm.<br>Remove from fridge or freezer, break into pieces and indulge!","url":"https://recipe.bluelayer.org/recipe/11901/quick-sinful-induldgence"},{"id":"11900","title":"Naughty Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans<br>ice creams, vanilla","directions":"In bowl, combine 2 Celsius flour, oats, brown sugar, baking soda, and salt.<br>Cut in butter until crumbly.<br>Set 1/2 aside.<br>Press remaining into greased 9/13 pan.<br>Bake at 350 for 15 minutes.<br>Srinkle with chocolate chips and pecans.<br>Whisk caramel with remaining flour until smooth.<br>Drizzle over top.<br>Sprinkle with remaining crumb mixture.<br>Bake for 18-20 minutes.","url":"https://recipe.bluelayer.org/recipe/11900/naughty-bars"},{"id":"11892","title":"Rocky Road Popcorn Truffles","ingredients":"snacks, popcorn, air-popped (unsalted)<br>candies, marshmallows<br>oil, corn, peanut, and olive<br>candies, semisweet chocolate","directions":"Spray a 12 hole mini-muffin pan with pan sray to coat lightly.<br>Divide the mix of popcorn,marshmallows &amp; peanuts equally among the muffin cups.<br>Melt the chocolate until it's nice &amp; smooth.<br>Pour the chocolate over the mix in the muffin tins, pour carefully filling each to the top.<br>Tap the pan on the counter top to get out the air bubbles.<br>Refrigerate till fully set.<br>Unmold, &amp; don't forget to share!<br>Prep time does not include cooling time.","url":"https://recipe.bluelayer.org/recipe/11892/rocky-road-popcorn-truffles"},{"id":"11877","title":"Macaroon Bars (Lees Version)","ingredients":"potatoes, raw, skin<br>sugars, powdered<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Boil potato until soft; drain and mash well.<br>I know it seem a very small amount but it is all you need (promise).<br>Cool this slightly.<br>Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more.<br>(You may need less or more than in ingredient list; it depends on the potato).<br>It is ready when you can roll a ball of it in your hands and it is only slightly sticky.<br>Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).<br>Cover your hand with icing sugar to prevent sticking.<br>Take enough of the mixture to make a thin sausage about 2 or 3\" in length.<br>Place onto the paper.<br>These may not always look staight; it does not matter.<br>Continue until all the mixture has gone.<br>Your first ones should now be set (be able to pick up, quite stiff).<br>Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).<br>Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.<br>Enjoy.<br>Noone ever believes that this sweet is made with potato and tastes like heaven.<br>I have used chopped nuts to cover, as a change from coconut, and this worked well.","url":"https://recipe.bluelayer.org/recipe/11877/macaroon-bars-lees-version"},{"id":"11868","title":"Spicy Chocolate Truffles","ingredients":"cream, fluid, heavy whipping<br>spices, cinnamon, ground<br>spices, chili powder<br>spices, pepper, red or cayenne<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>nuts, pistachio nuts, raw","directions":"In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer.<br>Add the chocolate and stir until the chocolate is completely melted.<br>Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.<br>In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.<br>Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.<br>Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat.<br>Place on a plate and serve.<br>Truffles can be stored in the refrigerator for 2 days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11868/spicy-chocolate-truffles"},{"id":"11864","title":"Basic Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients; cut in butter till crumbly.<br>Stir in whatever you like -- blueberries, cranberries, orange or lemon zest, candied ginger, chocolate chips, etc.<br>Add milk and stir just until moistened.<br>Turn out on floured board, flour hands and knead 10-15 times and pat/roll into 3/4\" thick round shape.<br>Cut into wedges and place on baking sheet (greased or parchment).<br>Leave a little space in between as they poof up a bit.<br>Bake at 400 deg F for 18-22 minutes (15-16 is enough in my oven).<br>You can sprinkle with sugar before baking, or after baking can drizzle with powdered sugar glaze, etc.<br>Very versatile!","url":"https://recipe.bluelayer.org/recipe/11864/basic-scones"},{"id":"11857","title":"Chocolate Nut Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, macadamia nuts, raw","directions":"Line a baking sheet with parchment or waxed paper.<br>Melt and temper the chocolate (see pages 2530).<br>Stir the nuts into the chocolate, coating them completely.<br>Turn the mixture out onto the baking sheet and spread it with an offset spatula to an approximate thickness of 1/4 inch, depending on the size of the nuts.<br>Refrigerate to set the chocolate (15 to 20 minutes) then let the bark sit at room temperature for 30 minutes.<br>Hold the bark with parchment or waxed paper and break it into pieces.<br>This will prevent finger marks on the bark.<br>Between layers of parchment or waxed paper in a tightly covered container, the bark will keep for 1 week at room temperature; if the container is wrapped in several layers of aluminum foil, the bark will keep for 1 month in the refrigerator.<br>The bark is best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/11857/chocolate-nut-bark"},{"id":"11853","title":"White Chocolate Sauce","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"Warm the cream in a small saucepan.<br>Once its hot but not boiling, remove it from the heat and stir in the white chocolate until it is completely melted and the sauce is smooth.<br>Serve warm or at room temperature.<br>For White Chocolate and Vanilla Bean Sauce, stir in 3/4 teaspoon ground vanilla beans or 1 teaspoon vanilla bean paste.<br>To make White ChocolateChartreuse Sauce, add 1 tablespoon green Chartreuse liqueur.<br>This sauce can be stored in the refrigerator for up to 5 days.<br>Rewarm it gently in a double boiler or in a microwave oven.<br>If the sauce gets too thick, thin it out with a tablespoon or two of whole milk.","url":"https://recipe.bluelayer.org/recipe/11853/white-chocolate-sauce"},{"id":"11850","title":"Caramel Shortbread squares","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix 2/3 cup butter, 1/4 cup sugar&amp; 1 1/4 cups flour until the mixture is crumbly.<br>Pat into a 9\" pan.<br>Bake at 350F for 20 minutes.<br>Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.<br>Cool.<br>Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.","url":"https://recipe.bluelayer.org/recipe/11850/caramel-shortbread-squares"},{"id":"11843","title":"Rum truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put cream in a pan on medium heat and melt chocolate bars in it<br>When the two above are well mixed you can pour rum on them and stir until homogenous<br>Add unsalted butter<br>Now let everything cool down then keep in the fridge for 30 minutes<br>You can now form dough into small balls and roll'em in cocoa powder, grounded nuts or coconut flour, as you prefer!","url":"https://recipe.bluelayer.org/recipe/11843/rum-truffles"},{"id":"11841","title":"Chickpea Cookie Dough","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>syrup, maple, canadian<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Rinse &amp; peel the chickpeas.<br>Place chickpeas, peanut butter, maple syrup and vanilla in a food processor and blend until smooth.<br>Remove from food processor and stir in chocolate chips.<br>Serve with apple slices.","url":"https://recipe.bluelayer.org/recipe/11841/chickpea-cookie-dough"},{"id":"11837","title":"Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat chocolate and water in 1 1/2 quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth.<br>Stir in sugar and salt.<br>Heat to boiling.<br>Reduce heat to low.<br>Simmer uncovered 4 minutes, stirring constantly.<br>Stir in milk.<br>Heat just until hot (do not boil because skim will foam on top).<br>Beat with hand beater until foamy, or stir until smooth.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/11837/hot-chocolate"},{"id":"11834","title":"Chocolate Angel Cake","ingredients":"sugars, granulated<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized<br>salt, table<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>vanilla extract","directions":"Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside.<br>In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.<br>Add sugar, 2 tbsp at a time, beating until stiff peaks form.<br>Gradually fold in the cocoa mixture, about a fourth at a time.<br>Spoon into an ungreased 10 inch tube pan.<br>Carefully run a metal spatula or knife through batter to remove air pockets.<br>Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.<br>Immediately invert pan and cool completely.<br>Run a knife around edges of pan, and along center tube, to loosen and remove cake.<br>For frosting: combine all frosting ingredients; cover and chill for 1 hour.<br>Beat until stiff peaks form and spread over top and sides of cake.<br>Store frosted cake in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/11834/chocolate-angel-cake"},{"id":"11814","title":"Happy Kids Party Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, marshmallows<br>butter, without salt<br>peanut butter, smooth style, without salt<br>vanilla extract<br>candies, white chocolate","directions":"Mix cereals and pretzels in large bowl.<br>On med heat in large pan melt butter and marshmallows with peanut butter.<br>When completely melted remove from heat and add cereal mixture.<br>Fold cereal into melted mixture until combined.<br>Press into greased 9x13 pan.<br>Let stand about 5 minutes.<br>Microwave frosting for 45 seconds.<br>Pour over mixture in pan.<br>Top with sprinkles.<br>Let cool completely.","url":"https://recipe.bluelayer.org/recipe/11814/happy-kids-party-bars"},{"id":"11811","title":"German Chocolate Cupcakes With Caramel Icing","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>egg substitute, powder<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract<br>sugars, powdered<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350F.<br>Line 18 muffin cups with paper liners.<br>CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.<br>(Keep an eye on this and adjust as necessary since microwaves vary so much!<br>).<br>Stir until chocolate melts.<br>Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.<br>Combine flour, baking powder, baking soda, and salt, stirring with a whisk.<br>Add flour mixture to chocolate mixture, stirring with a whisk until smooth.<br>Spoon batter evenly into muffin cups.<br>Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.<br>Cool on a wire rack.<br>ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.<br>Add brown sugar; cook 3 minutes, stirring constantly with a whisk.<br>Add milk, and cook 3 minutes, stirring constantly.<br>Remove from heat; stir in 2 teaspoons vanilla.<br>Gradually add powdered sugar, stirring with a whisk until smooth.<br>Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.","url":"https://recipe.bluelayer.org/recipe/11811/german-chocolate-cupcakes-with-caramel-icing"},{"id":"11797","title":"Peanutty Turtle Shortbread Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat flour, 1 cup brown sugar, and 1/2 cup butter with an electric mixer until mixture resembles coarse meal.<br>Press firmly in bottom of ungreased 9 x 13 pan.<br>Sprinkle with peanuts.<br>Stir together remaining 3/4 cup brown sugar and 1 cup butter in a 2 qt saucepan over medium heat.<br>Cook 3 minutes until bubbles form around edges, then cook 4 more minutes, stirring constantly.<br>Pour evenly over peanuts in pan.<br>Bake at 350 for 22-25 minutes, until bubbly.<br>Remove pan from oven and sprinkle chocolate chips over the top.<br>Let stand 3 minutes until softened.<br>Gently spread or swirl the chocolate over surface.<br>Cool completely in pan on a wire rack.<br>Cover and chill 1 hour until chocolate is set.<br>Cut into bars or squares.","url":"https://recipe.bluelayer.org/recipe/11797/peanutty-turtle-shortbread-bars"},{"id":"11792","title":"No-Bake Single Serve Chocolate Drop Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine the chocolate chips and peanut butter in a small bowl and microwave on half power in 30 second increments until melted.<br>Stir until smooth.<br>Add in the oats and cereal and stir until well combined.<br>Use an ice cream scoop or two spoons to drop 1-2 tablespoons of the mixture on parchment paper, foil, or a plate.<br>Pop in the freezer for about a minute to harden.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/11792/no-bake-single-serve-chocolate-drop-cookies"},{"id":"11791","title":"Coconut-and-Almond Candy","ingredients":"milk, canned, condensed, sweetened<br>vanilla extract<br>salt, table<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.<br>Combine condensed milk, vanilla extract, and salt in a bowl.<br>Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.<br>Add coconut and stir until combined.<br>Pour the mixture into the baking pan and press it into an even layer.<br>Then press the almonds into the mixture in even rows.<br>Chill candy in refrigerator until firm, about 1 hour.<br>Using a sharp chef's knife, cut the candy into small rectangles.<br>Line a baking sheet with parchment or wax paper.<br>Melt and temper the chocolate, or simply melt the coating chocolate.<br>Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.<br>Refrigerate candy for 30 minutes or until the chocolate has set.","url":"https://recipe.bluelayer.org/recipe/11791/coconut-and-almond-candy"},{"id":"11789","title":"Warm Maple Milk","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, nutmeg, ground","directions":"Heat the milk in a saucepan until warm but not boiling.<br>Pour into 2 mugs and stir in 1 tablespoon of maple syrup into each mug.<br>Sprinkle the tops with the grated chocolate.<br>Sprinkle with the nutmeg if desired.<br>Drink up!","url":"https://recipe.bluelayer.org/recipe/11789/warm-maple-milk"},{"id":"11787","title":"Super Easy No Bake Energy Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>candies, marshmallows<br>peanut butter, smooth style, without salt<br>honey","directions":"Mix dry ingredients in large/medium bowl.<br>spray small/medium saucepan with non stick spray (or coat with a little butter etc.<br>i also recommend for any spooned used to stir, or measuring cup).<br>add peanut butter and honey, (**if adding marshmallows add before peanut butter, cook first until almost smooth than add peanut butter and honey) cook on medium to high heat until hot and smooth (about 5 minutes) AVOID BURNING!<br>as soon as smooth remove from heat and add to dry ingredients, stir well.<br>with hands if needed.<br>lightly spray a square baking pan or cookie sheet (depending on how thick you want them).<br>press mixture into pan, or on cookie sheet, place in fridge for atleast and hour and a half.<br>don't slice until chilled.<br>(servings vary depending on how you cut them).<br>then enjoy!<br>you may want to adjust some things per taste :).","url":"https://recipe.bluelayer.org/recipe/11787/super-easy-no-bake-energy-bars"},{"id":"11782","title":"Trail/Snack Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>nuts, walnuts, english","directions":"Mix all ingredients in a large bowl.<br>Store in tightly covered container or zipper-lock plastic bag.<br>Be aware of choking concerns in younger children--this should not be served to very young children due to the size of the items in it.","url":"https://recipe.bluelayer.org/recipe/11782/trail-snack-mix"},{"id":"11773","title":"Chocolate Fudge Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>cream, fluid, heavy whipping<br>butter, without salt<br>syrups, corn, light<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"In a medium saucepan, heat the cream and butter (and corn syrup, if making the glaze) over low heat until the cream is hot and the butter has melted.<br>The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.<br>Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream for about 30 seconds to soften.<br>Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.<br>You can use the sauce warm or let it sit at room temperature until it reaches the thickness desired.<br>To store it, pour the cooled sauce into a small bowl, cover, and refrigerate for up to 2 weeks.<br>Reheat as much sauce as is needed by spooning it into a saucepan and heating over low heat to soften or melt.<br>For the glaze, let it sit at room temperature just until it is thick enough to spread.<br>Add any flavorings after the chocolate melts; when the sauce is still warm, flavorings blend in easily.<br>Flavoring options include: 1 to 2 tablespoons dark rum, brandy, Amaretto, Kahlua, or Grand Marnier; 1 ounce chopped unsweetened chocolate for a bittersweet chocolate sauce; 1 teaspoon grated orange zest (good with the orange liqueur, too); 1 teaspoon instant coffee dissolved in 1 tablespoon water (good with the Kahlua); or 1/4 teaspoon peppermint extract.","url":"https://recipe.bluelayer.org/recipe/11773/chocolate-fudge-sauce"},{"id":"11764","title":"Chocolate Custard Low Points","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>corn, sweet, white, raw<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan.<br>Stir in the milk, beat together well.<br>Cook, stirring over medium heat until thickened and bubbly.<br>Continue to cook for 2 minutes, stirring continuously.<br>Remove from heat and stir in vanilla.<br>Pour into six dessert dishes and refrigerate.<br>Serve with fresh fruit.","url":"https://recipe.bluelayer.org/recipe/11764/chocolate-custard-low-points"},{"id":"11745","title":"Cap'n Crunch Delights","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, corn, peanut, and olive<br>candies, marshmallows","directions":"Melt chocolate.<br>Add cereals and peanuts.<br>Mix well.<br>Add marshmallows, stirring well to coat.<br>Cool slightly, then drop by teaspoons onto waxed paper.<br>Place in freezer 5 minutes to set.","url":"https://recipe.bluelayer.org/recipe/11745/capn-crunch-delights"},{"id":"11740","title":"Black Forest Ice Box Cake for Two","ingredients":"cherries, sweet, raw<br>cheese, parmesan, hard<br>cream, fluid, heavy whipping<br>sugars, powdered<br>alcoholic beverage, distilled, whiskey, 86 proof<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Wash, stem and pit the cherries.<br>Slice each cherry into roughly 6 slices.<br>Set aside.<br>Beat together with an electric mixer all other ingredients except chocolate wafers and cocoa powder.<br>In the bottom of a 9 x 5 x 3 loaf pan, spread one layer of chocolate wafers.<br>Its best to break the wafers in half and make the straight edges of the cookies point towards the edges of the pan.<br>Overlap wafers in the middle to fill the gaps.<br>Place 1/3 of the cream cheese mixture on top of the wafers.<br>Add another layer of wafers, followed by half of the sliced cherries.<br>Dust half of the cocoa powder on top of the cherries before continuing.<br>Repeat layers, saving the other half of the cherries for the top.<br>Dust the top with cocoa powder, cover with plastic wrap and chill in the fridge at least 8 hours.<br>Before serving, dip a knife in warm water to slice the cake.<br>Use a flexible spatula to scoop out the cake.<br>Notes: This cake is very rich.<br>I think you could get away with using less powdered sugar in the filling if you dont like your desserts tooth-achingly sweet (like we Southerners do).<br>If you want to get super decadent, top this cake with chocolate whipped cream: whip 7 tablespoons heavy cream with 1 tablespoon granulated sugar and 1 tablespoon cocoa powder.<br>Frost just before serving.","url":"https://recipe.bluelayer.org/recipe/11740/black-forest-ice-box-cake-for-two"},{"id":"11729","title":"Butter Brickle Candy","ingredients":"butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>nuts, almonds<br>nuts, almonds","directions":"Mix butter, sugar, Karo syrup, and ground almonds (or walnuts).<br>Cook until 300 degrees Fahrenheit, stirring constantly.<br>Grease two cookie sheets.<br>Spread syrup mixture on cookie sheet thinly.<br>Mark candy in squares while cooling.<br>Melt chocolate almond bark.<br>Dip in using tweezers.<br>Lay on wax paper to dry.","url":"https://recipe.bluelayer.org/recipe/11729/butter-brickle-candy"},{"id":"11721","title":"Microwave Pecan Toffee","ingredients":"nuts, pecans<br>sugars, brown<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Butter a square 9x9 or 8x8 pan.<br>Spread pecans in bottom of pan.<br>Microwave brown sugar and butter in a 1 quart microwavable bowl, uncovered, 5 minutes, stirring every minute.<br>Immediately pour over pecans, spreading evenly.<br>Sprinkle with chips.<br>When melted,(about 1-2 minutes) spread evenly.<br>For more even cutting, cut lightly into 1-1 1/2 inch squares in the pan while still soft, right after spreading the chocolate.<br>Refrigerate until hard, cut into squares along marks.","url":"https://recipe.bluelayer.org/recipe/11721/microwave-pecan-toffee"},{"id":"11717","title":"Chunky Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, corn, peanut, and olive<br>raisins, seeded","directions":"melt chips.<br>add peanuts and raisins.<br>put in mini muffin cups and over waxed paper and store in fridge.<br>take them out when hard and serve.","url":"https://recipe.bluelayer.org/recipe/11717/chunky-bars"},{"id":"11715","title":"Chocolate Orange Truffles Recipe elanaspantry","ingredients":"nuts, cashew nuts, raw<br>nuts, almonds<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>orange juice, raw<br>cocoa, dry powder, unsweetened","directions":"Place cashews in a food processor and pulse until the texture of coarse sand<br>Add almond butter, agave, cocoa powder vanilla and orange zest and pulse until smooth<br>Refrigerate for 2-3 hours, until firm<br>Remove from fridge and roll into 1/2 inch balls<br>Coat with cocoa powder<br>Serve","url":"https://recipe.bluelayer.org/recipe/11715/chocolate-orange-truffles-recipe-elanaspantry"},{"id":"11687","title":"Easy Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>salt, table<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Melt chocolate in saucepan over low heat, then add butter, salt, and sugar.<br>Stir in half &amp; half a little at a time until smooth.<br>Heat through, then add vanilla.<br>Perfect to pour over ice cream.<br>Keeps well in refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/11687/easy-hot-fudge-sauce"},{"id":"11677","title":"Hershey's Perfectly Chocolate Chocolate Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Melt butter.<br>Stir in cocoa.<br>Alternately add powdered sugar and milk, beating to spreading consistency.<br>Add a small amount of additional milk, if needed.<br>Stir in vanilla.<br>Tip: If the frosting is too thin to spread or pipe, you can put it in the refrigerator to thicken for a little bit, take it out, and then stir so it becomes creamy again.","url":"https://recipe.bluelayer.org/recipe/11677/hersheys-perfectly-chocolate-chocolate-frosting"},{"id":"11676","title":"Cookie Dough Dip","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>sugars, powdered<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix the cream cheese and butter together<br>Mix everything else in<br>Top with chocolate chips and serve with graham crackers, vanilla wafers, and pretzels","url":"https://recipe.bluelayer.org/recipe/11676/cookie-dough-dip"},{"id":"11671","title":"Oatmeal Carmelitas","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>oats<br>sugars, brown<br>butter, without salt<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease one 9x9 inch square pan.<br>Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.<br>Mix to combine, mixture will be very crumbly.<br>Press half of the mixture into the bottom of the prepared pan.<br>Bake at 350 degrees F (175 degrees C) for 10 minutes.<br>Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts.<br>Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips.<br>Top with the remaining oatmeal mixture.<br>You will need to break it into small pieces to cover.<br>Bake at 350 degrees F (175 degrees C) for 15 minutes.<br>Let bars cool before cutting.","url":"https://recipe.bluelayer.org/recipe/11671/oatmeal-carmelitas"},{"id":"11666","title":"GOLDEN GRAHAM CRUMBLE","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>blueberries, raw<br>nuts, cashew nuts, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chocolate using a double boiler.<br>Mix the berries, nuts and cereal.<br>Pour the chocolate over the dry ingredients and mix quickly.<br>Spread over a parchment lined cookie sheet and refrigerate.<br>Coarsely crumble the set mixture and serve.","url":"https://recipe.bluelayer.org/recipe/11666/golden-graham-crumble"},{"id":"11662","title":"Smooth and Creamy Peanut Butter Balls","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>candies, semisweet chocolate<br>nuts, almonds","directions":"Mix butter, peanut butter and powdered sugar.<br>Roll into balls.<br>Melt the two chocolates.<br>Roll balls into chocolate.<br>Place balls on cookie sheet lined with wax paper and chill (I usually set them outside, because it is winter when I make them).","url":"https://recipe.bluelayer.org/recipe/11662/smooth-and-creamy-peanut-butter-balls"},{"id":"11645","title":"Cranberry and Ginger Christmas Popcorn Balls","ingredients":"honey<br>butter, without salt<br>sugars, powdered<br>spices, ginger, ground<br>candies, marshmallows<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>snacks, popcorn, air-popped (unsalted)","directions":"Add honey, butter, powdered sugar, candied ginger, marshmallows and milk in a large sauce pan or pot.<br>Bring mixture to a boil over medium heat, stirring frequently.<br>Add dried cranberries, white chocolate chips and salt, and mix well.<br>Remove from the heat.<br>Stir in popcorn until well combined and coated.<br>Shape mixture into about 1 1/2 to 2-inch balls with buttered hands.<br>Place balls on waxed paper until set, half an hour to 1 hour.<br>Store them in an air-tight container for a few days.","url":"https://recipe.bluelayer.org/recipe/11645/cranberry-and-ginger-christmas-popcorn-balls"},{"id":"11636","title":"Chocolate & Cherry Almond Brittle","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw<br>nuts, almonds<br>honey<br>syrups, corn, light","directions":"In a large microwave safe bowl, add semi chocolate morsels.<br>Cover and microwave in 1-minute intervals to melt the chocolate, stirring in between intervals.<br>Add chopped cherries into melted chocolate.<br>Add almond slices, honey, and stir well with a spatula.<br>Add Karo syrup and mix well together.<br>On a large 9x12 sheet pan (nonstick), add the mixture and spread out evenly with an offset spatula.<br>Cover with plastic wrap and refrigerate 1 hour.<br>Remove from refrigerator and break into pieces.<br>Store in airtight containers or Ziploc bags.<br>A delicious snack!<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/11636/chocolate-cherry-almond-brittle"},{"id":"11632","title":"Chocolate Coconut Milk Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>honey<br>vanilla extract","directions":"Whisk cocoa powder in a small amount of coconut milk, until smooth.<br>Add remaining coconut milk and the other ingredients and whisk until well combined.<br>Make according to your machines instructions - time will depend on your machine, but mine takes anywhere between 45 minutes and on hour depending on the temperature of the ingredients.","url":"https://recipe.bluelayer.org/recipe/11632/chocolate-coconut-milk-ice-cream"},{"id":"11631","title":"Chocolate Shell Ice Cream Topping Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Place the chocolate and oil in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water.<br>(Make sure the bowl does not touch the water.)<br>Stir constantly until the chocolate is just melted and and the mixture is smooth.<br>Remove the bowl from the saucepan and let the chocolate mixture cool until barely lukewarm (about 100 degrees F) before using.<br>Store in a container with a tightfitting lid at room temperature for up to 1 week.<br>Reheat to the desired consistency in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water.","url":"https://recipe.bluelayer.org/recipe/11631/chocolate-shell-ice-cream-topping-recipe"},{"id":"11614","title":"Homemade Ice Milk. -Vanilla, Chocolate, Almond, Fruit Choices","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, syrup, agave<br>vanilla extract","directions":"Choose a bowl or ceramic mug, any container that can be frozen and will hold as much as you make.<br>If its tupperware and you choose to use the lid, remember it will be harder to remove when frozen, otherwise use plastic wrap.<br>(told you this is easy :) ).<br>Mix all ingredients in the bowl.<br>Cover with plastic wrap.<br>Place in the freezer overnight.<br>Next day, let it sit in sun for a few minutes then stir it and you will have ice milk.<br>Until then it just looks like frozen ice lol.","url":"https://recipe.bluelayer.org/recipe/11614/homemade-ice-milk-vanilla-chocolate-almond-fruit-choices"},{"id":"11608","title":"Fig Nut Candy","ingredients":"figs, dried, uncooked<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Immerse figs in boiling water for ten minutes; dry thoroughly, clip stems and grind.<br>Blend with nuts and pat into a thin square.<br>Spread with half of the melted chocolate; cool.<br>Turn square over and repeat.<br>Cut into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/11608/fig-nut-candy"},{"id":"11585","title":"Crispie Treats Recipe","ingredients":"candies, marshmallows<br>butter, without salt<br>peanut butter, smooth style, without salt<br>salt, table<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate","directions":"Heat together marshmallows, butter, peanut butter, and salt in heavy saucepan over low heat, stirring till smooth.<br>Pour over mixed cereal and candy, tossing lightly till thoroughly coated.<br>After mixing, press lightly into greased 9 x 13 inch pan.<br>Cold thoroughly.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/11585/crispie-treats-recipe"},{"id":"11571","title":"Chocolate Rum Cream Cheese Frosting","ingredients":"sugars, granulated<br>cheese, parmesan, hard<br>cocoa, dry powder, unsweetened<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a large bowl, mix together all ingredients until smooth.<br>Use to frost cool cupcakes or cake.","url":"https://recipe.bluelayer.org/recipe/11571/chocolate-rum-cream-cheese-frosting"},{"id":"11568","title":"Great Grandmas Scottish Shortbread","ingredients":"butter, without salt<br>sugars, granulated<br>cornstarch<br>wheat flour, white, all-purpose, unenriched","directions":"Allow butter to get to room temperature.<br>Cream butter.<br>Add sugar and cornstarch and mix until fully incorporated.<br>Slowly add flour until the mix has formed a ball.<br>Flatten dough onto a cookie tray until about 1/4 thick.<br>Pierce dough with a fork.<br>Add sprinkles or colored sugar or leave plain and dip in chocolate after they have cooled.<br>Put in a preheated 325F oven for 10-20 minutes or until edges are lightly browned.<br>Leave on the cookie sheet for 2 minutes and then cut in squares or rectangles with sharp knife.<br>Cool on cookie rack.<br>These freeze really well.<br>This recipe makes way more than 36 cookies.","url":"https://recipe.bluelayer.org/recipe/11568/great-grandmas-scottish-shortbread"},{"id":"11556","title":"Crock Pot Chocolate Cake","ingredients":"sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract<br>water, bottled, generic","directions":"Stir together 1 cup brown sugar, flour, 3 tbl.<br>cocoa, baking powder and salt.<br>Stir in the milk, butter and vanilla.<br>Spread over the bottom of the slower cooker.<br>Mix 3/4 cup brown sugar and 1/4 cup cocoa.<br>Sprinkle over mixture in crock pot.<br>Do not stir.<br>Pour in boiling water.<br>Do not stir.<br>Cover, cook on High for 2-3 hours.<br>Let cool 30 minutes.<br>Serve with ice cream.","url":"https://recipe.bluelayer.org/recipe/11556/crock-pot-chocolate-cake"},{"id":"11535","title":"Caramels","ingredients":"sugars, granulated<br>sugars, brown<br>syrups, corn, light<br>milk, canned, condensed, sweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>vanilla extract","directions":"Cook sugars, corn syrup and milks together in a saucepan, stirring occasionally to prevent burning, until the temp is 248 F.<br>,or until mixture forms a firm ball when tested in cold wter.<br>Remove from heat, add butter, salt and vanilla to mixture and mix well.<br>Pour into a greased pan.<br>When cold remove from pan and cut into cubes.<br>Wrap these in wax paper.<br>Options: Chocolate Caramels Add 5 oz melted, unsweetened chocolate to recipe before cooking.<br>Coffee Caramels Sub 1 1/2 cups coffee for the milk in recipe Nut Caramels Add 2/3 cup broken nuts to reciep after cooking Club Caramels Make 1 chocolate batch, and 1 nut batch.<br>Pour one batch into pan, let cool while making the other batch and pour on top.","url":"https://recipe.bluelayer.org/recipe/11535/caramels"},{"id":"11532","title":"Easter Bunny","ingredients":"chocolate, dark, 70-85% cacao solids<br>alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw","directions":"Shake creme de cacao and vodka with ice.<br>Strain over ice in an old-fashioned glass.<br>Float chocolate syrup and cherry brandy.","url":"https://recipe.bluelayer.org/recipe/11532/easter-bunny"},{"id":"11524","title":"Three Chocolate Covered Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Line a baking sheet with waxed paper.<br>Break milk chocolate into even pieces if using big chunks.<br>Place into a heat-proof bowl.<br>Fill a small saucepan with about 1-inch water.<br>Bring to the boil over high heat.<br>Reduce heat to low.<br>Put the chocolate bowl over saucepan and do not let bowl touch water.<br>Stir with a metal spoon until smooth.<br>Dip one-third of the strawberries into the chocolate.<br>Put onto waxed paper.<br>Repeat with dark and white chocolate.<br>Chill in the refrigerator until set, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/11524/three-chocolate-covered-strawberries"},{"id":"11502","title":"Red pepper chocolate truffles recipe","ingredients":"cream, whipped, cream topping, pressurized<br>spices, pepper, red or cayenne<br>sauce, ready-to-serve, pepper, tabasco<br>butter, without salt<br>honey<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened","directions":"Place the cream, puree and sauce along with the butter and honey into a saucepan and slowly bring to the boil<br>Once boiled, carefully whisk in the chocolate<br>This will create a Ganache - a rich, shiny emulsified mixture which you can then pour back in to the bowl<br>Clingfilm and place into the fridge.<br>Leave overnight to set.<br>When set, using a teaspoon or a melon baller, spoon little truffles out and roll into cocoa powder.<br>Alternatively you can pipe these into little chocolate logs and then roll in cocoa powder.","url":"https://recipe.bluelayer.org/recipe/11502/red-pepper-chocolate-truffles-recipe"},{"id":"11497","title":"White Candy Fantasy Clusters","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pretzels, soft, unsalted<br>nuts, cashew nuts, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix cereal, pretzel, and cashews in large bowl; set aside.<br>Grease 13x9x2 baking dish or pan.<br>Melt candy coating in 2 quart saucepan over low heat, stirring constantly.<br>Pour over cereal mixture, stirring until evenly coated.<br>Press in pan; cool slightly.<br>Drizzle with melted chocolate chips.<br>Let stand until chocolate is firm.<br>Break into clusters.","url":"https://recipe.bluelayer.org/recipe/11497/white-candy-fantasy-clusters"},{"id":"11483","title":"Cola Milkshake","ingredients":"ice creams, vanilla<br>ice creams, chocolate<br>beverages, carbonated, cola, regular<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the vanilla ice cream, chocolate ice cream, cola and milk in a blender.<br>Blend until smooth.<br>Serve in tall glasses.","url":"https://recipe.bluelayer.org/recipe/11483/cola-milkshake"},{"id":"11476","title":"True Deep Chocolate Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, cider<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot<br>water, bottled, generic","directions":"For the cake: Preheat oven to 375 degrees.<br>Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.<br>In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.<br>In another bowl, combine the oil, water or coffee, and vanilla.<br>Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.<br>Add the vinegar and stir briefly.<br>The baking soda will begin to react with the vinegar right away; this is normal and should happen.<br>Quickly pour the batter into the baking pan.<br>Bake for 25 to 30 minutes.<br>Cake is done when a toothpick inserted in the center comes out dry.<br>Transfer to a plate when cool and glaze.<br>For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.<br>In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.<br>Brush the water-fruit mixture over the top of cooled cake.<br>Spread the chocolate mixture on top of that.<br>Allow the glaze to cool before cutting the cake.","url":"https://recipe.bluelayer.org/recipe/11476/true-deep-chocolate-vegan-cake"},{"id":"11460","title":"Dark Chocolate Almond Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>salt, table","directions":"Melt chocolate in the microwave in 30-second increments until fully melted.<br>Add almonds to the melted chocolate and mix until coated.<br>Portion the clusters into 1-tablespoon mounds on a silicone baking sheet.<br>Sprinkle lightly with salt.<br>Refrigerate for at least 30 minutes.<br>Keep refrigerated until ready to serve or freeze for later.","url":"https://recipe.bluelayer.org/recipe/11460/dark-chocolate-almond-clusters"},{"id":"11443","title":"Gluten-Free Cherry Chocolate Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, olive, salad or cooking<br>honey<br>nuts, cashew nuts, raw<br>nuts, almonds<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.<br>In a large bowl, combine oats, coconut, oil, honey and nuts.<br>Spread in an even layer into a jelly roll pan lined with parchment paper.<br>Bake for 20 minutes, stir and return to the oven for another 18 minutes.<br>Remove from oven.<br>Allow the granola to cool and then add dried fruit and chocolate.<br>This is an adapted version of Ina Gartens Homemade Granola.","url":"https://recipe.bluelayer.org/recipe/11443/gluten-free-cherry-chocolate-granola"},{"id":"11419","title":"Chocolate Sauce (Raw)","ingredients":"cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>butter, without salt<br>vanilla extract","directions":"Simply place all ingredients into your food processor (this works better than a blender) and process into a thick runny chocolaty goo - about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/11419/chocolate-sauce-raw"},{"id":"11415","title":"Chocolate Gravy","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Mix dry ingredients well, add water, bring to a boil in a saucepan, boil until thickened.<br>Serve warm over biscuits.","url":"https://recipe.bluelayer.org/recipe/11415/chocolate-gravy"},{"id":"11413","title":"Chocolate Caramel Oatmeal Bars","ingredients":"candies, caramels<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>sugars, brown<br>oats<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Melt caramels and milk.<br>Set aside to cool.<br>Sift together flour and soda, stir in brown sugar and oatmeal.<br>Add melted butter and stir until crumbly.<br>Press 1/2 mixture into the bottom of a greased 9x13 pan.<br>Bake at 350 degrees for 10 minutes.<br>Remove from the oven and sprinkle with chocolate chips and pecans.<br>Drizzle with the cooled caramel mix and sprinkle the remaining crumb mix on top.<br>Bake for 15 minutes.<br>Cool and cut.","url":"https://recipe.bluelayer.org/recipe/11413/chocolate-caramel-oatmeal-bars"},{"id":"11411","title":"Raspberry Truffles","ingredients":"candies, semisweet chocolate<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>jams and preserves, apricot<br>lemon juice, raw<br>cornstarch<br>candies, semisweet chocolate<br>candies, semisweet chocolate<br>cocoa, dry powder, unsweetened<br>nuts, walnuts, english","directions":"Melt 8 ounces of chocolate.<br>Heat the butter and cream until the butter is melted and small bubbles form.<br>Pour into a small bowl and stir in the chocolate.<br>Whisk in the jam and lemon juice.<br>cover and refrigerate 60-90 minutes.<br>Line a baking sheet with parchment.<br>Spoon the mixture into mounds (about 2 teaspoons each).<br>Refrigerate 15 minutes or until firm.<br>Use the cornstarch to dust your hands, and roll the mixture into balls.<br>Refrigerate overnight.<br>Remove centers from the refrigerator to warm to room temperature before the next steps.<br>Melt 1 1/2 pounds of chopped chocolate and temper as follows.<br>If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.<br>When the chocolate is nearly melted, stir to complete the melt.<br>Let the chocolate cool to 100 degrees.<br>Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.<br>Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.<br>What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.<br>If the solid chunk is dull, streaky, or grained, it will have the opposite effect.<br>The taste will be the same, but tempering the chocolate makes the truffles much more attractive.<br>When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.<br>Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.<br>The smear should cool glossy and smooth, and should break with a snap.<br>Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).<br>Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.<br>Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/11411/raspberry-truffles"},{"id":"11370","title":"Chocolate Monkey Bread","ingredients":"candies, semisweet chocolate<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>vanilla extract<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"To make the filling: Place the filling ingredients into a food processor and pulse until finely ground.<br>Set the mixture aside.<br>To make the dough: Combine all of the dough ingredients and mix and knead everything together, by hand, mixer or bread machine set on the dough cycle, till you've made a smooth dough.<br>If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.<br>In a bread machine (or by hand), it should form a smooth ball.<br>Place the dough in a lightly greased bowl or other rising container.<br>Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk.<br>Rising may take longer, especially if you've kneaded by hand.<br>Give it enough time to become quite puffy.<br>Divide the dough into about 64 pieces.<br>Just divide the dough in half, then each half in half again, and so on, until you have about 64 pieces.<br>Don't bother to make the pieces perfectly even; and never mind rolling them into perfect little balls (though it's good to give them a quick roll between your palms).<br>Place the chocolate mixture into a shallow pan, such as an 8\" round cake pan.<br>To make the coating, combine the 2 tablespoons melted butter and 2 tablespoons lukewarm milk.<br>Dip 6 or 7 pieces of dough into the coating, then place them in the pan of chocolate.<br>Shake the pan gently to coat the dough with chocolate.<br>Place the pieces into a lightly greased 10\" tube pan or bundt-style pan; don't crowd them.<br>You'll make two or more layers.<br>Sprinkle any remaining chocolate atop the dough in the pan.<br>Cover the pan, and let the bread rise for 1 to 2 hours, until it's quite puffy, though not doubled in bulk.<br>You'll start to see white dough through the chocolate coating as they bread rises.<br>Towards the end of the rising time, preheat the oven to 350F<br>Bake the bread for about 30 to 35 minutes, till you can see it starting to brown underneath the chocolate.<br>An instant-read thermometer inserted into the center of the loaf will register about 190F<br>Remove the bread from the oven, and sprinkle it with the chocolate chips.<br>Return to the oven for about 5 minutes, till the chips soften and look shiny.<br>Take the bread out of the oven, and let it cool for about 10 minutes before removing from the pan.<br>Serve warm, or at room temperature, by pulling the bread apart piece by piece.","url":"https://recipe.bluelayer.org/recipe/11370/chocolate-monkey-bread"},{"id":"11359","title":"Scharffenberger Homemade Chocolate Liqueur","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, granulated<br>water, bottled, generic<br>alcoholic beverage, distilled, vodka, 80 proof<br>cream, fluid, heavy whipping","directions":"In a bowl, dissolve cocoa powder in boiling water.<br>In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.<br>Add sugar syrup to cocoa syrup.<br>Strain through a fine-mesh sieve into a jar with a lid.<br>Add the vodka, cover and refrigerate over night.<br>(It will keep up to a month, but will lose potency over time.<br>).<br>To serve, stir well and strain again through a fine-mesh sieve into a martini glass, 2/3 full.<br>Top with lightly-sweetened whipped cream, or float heavy cream on top.<br>(Hold a spoon with the bowl down and the edge almost touching the liqueur in the glass.<br>Pour the cream slowly over the back of the spoon until a layer 1/8 to 1/4 inch deep floats on top of the liqueur.)<br>Garnish with cocoa nibs or chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/11359/scharffenberger-homemade-chocolate-liqueur"},{"id":"11347","title":"Diabetic, Crunchy Chocolate Raisin Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded","directions":"Mix margarine and milk powder until crumbly.<br>Add cocoa and artificial sweetener.<br>Mix until blended.<br>Add evaporated milk and vanilla.<br>Mix until almost smooth and sticky.<br>Remove from bowl and mix in Rice Krispies with hands.<br>Continue mixing with hands until fudge is smooth and shiny.<br>Shape into 2 10 inch long rolls.<br>Wrap in clear plastic wrap.<br>Chill until firm.<br>To serve, cut into 1/2 inch thick slices.<br>Store in refrigerator.<br>1 serving = 1/5 milk, 1/40 th bread, and 1/20 th fruit exchange.","url":"https://recipe.bluelayer.org/recipe/11347/diabetic-crunchy-chocolate-raisin-fudge"},{"id":"11345","title":"Chocolate Crispy Bites","ingredients":"butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"in a heat proof bowl over a pot of simmering water , melt the butter , chocolate and violet crumble together until completely melted and smooth .<br>add the rice bubbles to the melted chocolate mixture and mix well to coat all well .<br>add the chocolate sprinkles to the mix and mix to combine .<br>Place heaped spoonful of the mixture into patty paper on a tray and place into the refrigerator to set .<br>enjoy .<br>:-) .","url":"https://recipe.bluelayer.org/recipe/11345/chocolate-crispy-bites"},{"id":"11332","title":"Chocolate Malted Ice Cream","ingredients":"cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan.<br>Whisk well to dissolve the malt powder and cocoa.<br>Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.<br>While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.<br>Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly.<br>Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened.<br>If the mixture is lumpy, strain it through a sieve.<br>Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.<br>Refrigerate the mixture uncovered until it is completely chilled (below 40F).<br>Freeze the mixture in an ice cream maker according to the manufacturer's instructions.<br>Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.<br>Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.<br>Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.","url":"https://recipe.bluelayer.org/recipe/11332/chocolate-malted-ice-cream"},{"id":"11312","title":"Peanut Butter Fudge Sauce","ingredients":"syrups, corn, light<br>peanut butter, smooth style, without salt<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream.<br>Microwave on HIGH for 1-1/2 minutes, until boiling.<br>Add chocolate chips and stir till melted.<br>Cool and store in fridge.<br>Warm up to serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/11312/peanut-butter-fudge-sauce"},{"id":"11310","title":"Vegan Nutella","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>soymilk, original and vanilla, unfortified","directions":"Using a double boiler or microwave safe bowl, combine the chocolate chips and nut butter.<br>Stir until well mixed and then add the soy milk powder.<br>Stir well again.<br>If you use a non salted nut butter add a pinch of salt to it.<br>This is best made in small batches.<br>Keep in a sealed jar in the cupboard.<br>It will stay soft.<br>If you make more then you can eat within 1-2 weeks refrigerate the rest.<br>Best to remove from the fridge before spreading as it gets quite stiff if cold.<br>You can also heat this in the microwave on the lowest setting for 10 seconds.<br>It will scorch to don't heat on high.<br>If you can't find almond or hazelnut butters, use peanut, or make a combination of different ones.<br>The possibilities are endless.<br>Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/11310/vegan-nutella"},{"id":"11305","title":"Country Oatmeal Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated<br>oats","directions":"r&gt;Using a 1 quart jar, layer in the ingredients in the order given.<br>Pack down the jar after each addition.<br>Replace the lid and cover with an 8 inch circle of fabric.<br>Secure the fabric with a rubber band, cover the rubber band with a piece of ribbon or raffia around the lid.<br>Attach a tag to the ribbon with the following instructions:.<br>Preheat oven to 350F.<br>In a medium bowl, cream together 3/4 cup softened butter, with 2 eggs and 1 teaspoon of vanilla.<br>Add the entire contents of the jar and mix by hand until combined.<br>Drop dough by heaping spoonfuls onto ungreased cookie sheet.<br>Bake for 12-15 mins in a preheated oven.","url":"https://recipe.bluelayer.org/recipe/11305/country-oatmeal-cookies-in-a-jar"},{"id":"11282","title":"Puppy Chow","ingredients":"peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>sugars, powdered","directions":"Melt the peanut butter, chocolate chips, and butter together.<br>Pour over the cereal and peanuts in a large kettle or bowl and stir well.<br>Pour the powdered sugar into a large brown paper bag and add the cereal.<br>Fold the bag to seal and shake well to coat evenly.","url":"https://recipe.bluelayer.org/recipe/11282/puppy-chow"},{"id":"11260","title":"Almond Splinters","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, almonds","directions":"Melt chocolate in top of a double saucepan over simmering water.<br>Stir until smooth or microwave on HIGH for 2 minutes.<br>Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays.<br>Allow to set in a cool place; store in airtight container in cool place.<br>Makes about 25.","url":"https://recipe.bluelayer.org/recipe/11260/almond-splinters"},{"id":"11254","title":"Chocolate Rock","ingredients":"candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with aluminum foil.<br>In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.<br>Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools).<br>Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.<br>Spread to the desired thickness.<br>Refrigerate 20 - 30 minutes, or until set.<br>Slide a metal spatula under the chocolate to loosen from the foil.<br>Break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/11254/chocolate-rock"},{"id":"11248","title":"Peppermint-Mini Marshmallow Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peppermint, fresh<br>candies, marshmallows","directions":"Line a baking sheet with foil, shiny-side up; smooth out the creases.<br>Make sure all your tools are dry.<br>Chop the white chocolate into 1/2-inch pieces with a large knife.<br>Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.<br>Microwave 30 seconds, then stir with a rubber spatula.<br>Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.<br>Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.<br>Don't worry if there are a few small unmelted pieces.<br>Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.<br>Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures.<br>Let the bark harden completely at room temperature, about 1 hour.<br>(If the room is warm, you may need to freeze the bark for a few minutes.)<br>Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.<br>Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/11248/peppermint-mini-marshmallow-bark"},{"id":"11240","title":"Gourmet Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>syrups, corn, light<br>butter, without salt<br>vanilla extract","directions":"Stir cocoa into cold water.<br>Add in sugar, seasalt and corn syrup.<br>Bring to a boil over medium-low heat, stirring rapidly.<br>Sauce will thicken after 3 - 4 minutes.<br>Remove from heat and stir in creamery butter.<br>Let cool for a couple minutes, then stir in natural gourmet vanilla.<br>Cool completely stirring occasionally.<br>Refrigerate in glass bottle.<br>Shake well before serving.<br>Awesome over ice cream and as a replacement syrup for chocolate milk.","url":"https://recipe.bluelayer.org/recipe/11240/gourmet-chocolate-syrup"},{"id":"11234","title":"Christmas Crack (aka Clodhoppers)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, combine the cereal, cranberries, and almonds.<br>In a double boiler over medium heat, melt the chocolate.<br>Pour the melted chocolate over the cereal mixture, and toss until evenly coated.<br>Roughly spread the mixture (but leave lots of clumps!)<br>on a baking sheet lined with wax paper and throw the whole shebang into the freezer for about 10-15 minutes (to set).<br>Remove from the freezer and break into chunks.<br>Package in festive Christmas bags to give away, or toss into a bowl to enjoy yourself.","url":"https://recipe.bluelayer.org/recipe/11234/christmas-crack-aka-clodhoppers"},{"id":"11224","title":"Salt and Pepper Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spices, chili powder<br>salt, table","directions":"Working simultaneously but in separate bowls, temper the bittersweet and white chocolates as directed in Basic Tempered Chocolate (page 163).<br>(You can use the same chocolate thermometer for tempering both chocolates; just wipe it thoroughly with a dry towel each time you switch bowls.)<br>Once the chocolates are tempered, take both bowls and pour the chocolates at the same time onto a sheet pan lined with parchment or waxed paper, criss-crossing them so that the bittersweet and white chocolates swirl together.<br>Shake the pan gently to spread the chocolate (it doesnt need to be level, but it should be no more than 1/2 inch thick at the thickest part).<br>Sprinkle the chili powder and sea salt evenly across the surface of the chocolate.<br>Then use a toothpick or skewer to further marbleize the chocolates and mix in the salt and chili powder.<br>Allow the chocolate to set at room temperature for 1 hour (or 30 minutes in the refrigerator).<br>Using a chefs knife or your hands, cut or break the chocolate into 2-inch shards.<br>Serve the chocolate immediately, or keep it in an airtight container at room temperature for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/11224/salt-and-pepper-chocolate"},{"id":"11217","title":"Chocolate-Dipped Coconut Macaroons (Great for Passover)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>syrups, corn, light","directions":"Preheat the oven to 350F Lightly grease a baking sheet, or line with parchment.<br>In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.<br>Add the coconut milk powder, stirring to combine.<br>Drop the sticky mixture in ping pong-sized balls (about 1 1/2\") onto the prepared baking sheets.<br>It helps to use a tablespoon cookie scoop or small ice cream scoop here.<br>For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.<br>You can space the balls fairly close together on the baking sheet; they only need about 3/4\" to 1\" between them.<br>Bake the macaroons for about 10 minutes; they won't brown.<br>You may see the merest hint of brown on top.<br>Remove from the oven, and cool completely on the baking sheet.<br>To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft.<br>A microwave oven works well, as does a saucepan set over very low heat.<br>Dip half of each cooled macaroon into the chocolate.<br>Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.<br>To store, place in one layer in a closed container.<br>They'll keep for 2 or 3 days, but will gradually become less moist as they sit.","url":"https://recipe.bluelayer.org/recipe/11217/chocolate-dipped-coconut-macaroons-great-for-passover"},{"id":"11215","title":"Chocolate Pizza","ingredients":"vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, walnuts, english<br>cherries, sweet, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, olive, salad or cooking","directions":"In a microwave-safe bowl, combine 2 1/2 cups vanilla chips and the chocolate chips.<br>Microwave on high for 2 minutes; stir.<br>Microwave for 1-2 minutes; stir until smooth.<br>Immediately add marshmallows, cereal and walnuts; mix well.<br>Spread evenly on an 13-in.<br>pizza pan that has been coated with nonstick cooking spray.<br>Arrange cherries on top; sprinkle with coconut.<br>Microwave the remaining vanilla chips on high for 1 minute.<br>Add oil and stir until smooth.<br>Drizzle over pizza.<br>Chill until firm.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/11215/chocolate-pizza"},{"id":"11201","title":"Mint Chocolate Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>ice creams, vanilla<br>spartan, real semi-sweet chocolate baking chips,","directions":"Finely grind cookies in processor.<br>Blend in melted butter.<br>Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan.<br>Refrigerate 30 minutes.<br>Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator.<br>Spread mint ice cream evenly in chilled crust.<br>Freeze until set but not solid, about 1 hour.<br>Soften cookies and cream ice cream.<br>Spread evenly over mint ice cream in pan.<br>Freeze at least 2 hours or overnight.<br>Melt chocolate chips in top of double boiler over simmering water, stirring until smooth.<br>Using fork, lightly drizzle some chocolate back and forth over cake, creating design.<br>Release sides of pan.<br>cut cake into wedges.<br>Serve, passing remaining melted chocolate chips separately as sauce.","url":"https://recipe.bluelayer.org/recipe/11201/mint-chocolate-ice-cream-cake"},{"id":"11200","title":"Chocolate Peanut Butter Oatmeal Protein Bars","ingredients":"beverages, protein powder whey based<br>oats<br>peanut butter, smooth style, without salt<br>honey<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>water, bottled, generic","directions":"preheat oven to 350 degrees.<br>Mix all ingredients together, adding water slowly until you can get it all mixed, but not too wet.<br>Push mixture into a 9x13 baking pan.<br>Bake approximately 8-10 minutes, or until mostly dry.<br>Let cool, and store in refrigerator.<br>Cut into however many servings you like, based on size.","url":"https://recipe.bluelayer.org/recipe/11200/chocolate-peanut-butter-oatmeal-protein-bars"},{"id":"11188","title":"Rocky Road Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>candies, marshmallows<br>cherries, sweet, raw<br>nuts, walnuts, english","directions":"combine chocolate and cream in a bowl.<br>stir in remaining ingredients.<br>mix well.","url":"https://recipe.bluelayer.org/recipe/11188/rocky-road-sauce"},{"id":"11167","title":"Alice's Fondant Filling for Chocolates","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>syrup, maple, canadian","directions":"Combine ingredients in heavy saucepan.<br>Boil until it reaches a soft ball stage.<br>Pour into buttered dish to cool.<br>After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy.<br>Just as mixture \"turns\" mix in flavoring until thoroughly blended inches.<br>Refrigerate to cool completely.<br>Form into balls.<br>Dip in desired chocolate.<br>Variations:.<br>Peppermint (peppermint extract to taste).<br>Maple Walnut (maple flavoring to taste and finely chopped walnuts).<br>Orange (orange extract to taste--a few drops to 1/2 teaspoon).<br>Cherry (Maraschino cherries drained and quartered--pat dry).<br>Cherry-almond (as above but add almond extract to taste).<br>Almond (almond extract with a sliced almond on top of finished chocolate).<br>Coconut (fine coconut plus vanilla).<br>Rum (rum extract plus 1-2 teaspoons butter).","url":"https://recipe.bluelayer.org/recipe/11167/alices-fondant-filling-for-chocolates"},{"id":"11160","title":"Brittes Chocolate Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>salad dressing, mayonnaise, regular<br>water, bottled, generic<br>vanilla extract","directions":"12 SERVINGS OVO-LACTO/VEGAN<br>We top the cake with a dusting of confectioners' sugar, but you also can use whipped cream or possibly nondairy topping.<br>Preheat oven to 350 degrees.<br>Grease an 8-inch square cake pan and set aside.<br>Set aside.<br>In medium bowl, mix flour, sugar, cocoa, baking soda and salt.<br>In large bowl, mix mayonnaise, hot water and vanilla.<br>Add in dry ingredients and beat with an electric mixer on low speed till smooth.<br>Pour batter into prepared pan.<br>Bake till a toothpick inserted into the cake comes out clean, about 35 min.<br>Remove to wire rack and let cold.<br>Just before serving, dust top with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/11160/brittes-chocolate-cake-recipe"},{"id":"11159","title":"Strawberry Shots","ingredients":"strawberries, raw<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Rinse the strawberries and turn them onto a paper towel placed in a bowl.<br>Cut the peak of the strawberry where it can stand on its bottom.<br>Cut the top of the berry where the stem is and then with a spoon, scoop the pit out.<br>Dont scoop too much because your strawberries will be too thin.<br>Melt the chocolate in the microwave, checking every 30 seconds and stir with a spoon.<br>Before you start dipping the berries, prepare a small baking sheet and line it with wax or parchment paper.<br>Begin to dip the bottom portion of the strawberry and place them on the parchment paper.<br>Once all strawberries are dipped in chocolate, place in freezer for 15 minutes.<br>Take the berries out of the freezer and fill them with a little bit of the vodka.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/11159/strawberry-shots"},{"id":"11154","title":"Double Chocolate Mexican Brownie Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>water, bottled, generic<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the pancake mix, cocoa, sugar and cinnamon.<br>Whisk in water until large lumps disappear.<br>Add the walnuts and chocolate chips, stir until thoroughly mixed.<br>Allow the batter to rest for five minutes.<br>Cook according to directions on the packaged mix.<br>Serve warm with topping of your choice.","url":"https://recipe.bluelayer.org/recipe/11154/double-chocolate-mexican-brownie-pancakes"},{"id":"11147","title":"Monkey Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>butter, without salt<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, powdered","directions":"Into large bowl, measure cereal; set aside.<br>In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.<br>Microwave uncovered on High 1 minute; stir.<br>Microwave about 30 seconds longer or until mixture can be stirred smooth.<br>Stir in vanilla.<br>Pour mixture over cereal, stirring until evenly coated.<br>Pour into 2-gallon resealable food-storage plastic bag.<br>Add powdered sugar.<br>Seal bag; shake until well coated.<br>Spread on waxed paper to cool.<br>Store in airtight container in refrigerator.<br>Stove-Top Directions:<br>Into large bowl, measure cereal; set aside.<br>In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted.<br>Remove from heat; stir in vanilla.<br>Pour mixture over cereal, stirring until evenly coated.<br>Pour into 2-gallon resealable food-storage plastic bag.<br>Add powdered sugar.<br>Seal bag; shake until well coated.<br>Spread on waxed paper to cool.<br>Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/11147/monkey-mix"},{"id":"11139","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,<br>oil, canola<br>sugars, powdered<br>vanilla extract<br>salt, table","directions":"Adapted from Leites Culinaria.<br>Preheat oven to 350 degrees F.<br>Spread the hazelnuts on a baking sheet and put them in the oven for 10 to 12 minutes, or until toasted.<br>Once they are done, put them in a kitchen towel and start rubbing them so to get all the skin off.<br>If you can find skinned hazelnuts, dont hesitate, just buy them.<br>But if you must skin them yourself, make sure that you have rubbed off most of the skin.<br>You wont be able to get it all off, but give it your best, otherwise your Nutella will taste a bit bitter.<br>Melt the chocolate in a double boiler (saucepan placed over a pot with simmering water), or in the microwave.<br>Let completely cool.<br>In the meantime, put the hazelnuts in a food processor and process until they form a paste.<br>Add in the canola oil, powdered sugar, vanilla extract, and salt.<br>Mix it all together.<br>Mix in the melted chocolate and continue to work it until smooth.<br>Pour the Nutella into a jar and let it cool.<br>It will thicken as it cools.<br>Cover the jar or grab a spoon and dig in.","url":"https://recipe.bluelayer.org/recipe/11139/homemade-nutella"},{"id":"11135","title":"Chocolate Truffles","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put the white chocolate in a large bowl.<br>Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat.<br>Put the white chocolate into a bowl and pour in the hot cream.<br>Whisk until all of the chocolate has melted.<br>Add the butter and whisk until the mixture is smooth.<br>Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.<br>Use a tablespoon or small scoop to measure even amounts of ganache into small balls.<br>Put the balls on a parchment or silicone mat lined sheet tray.<br>Refrigerate for 1 hour to firm up before the next step.<br>Melt the dark chocolate in a double boiler (or a microwave).<br>Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls).<br>Put the coconut into a medium bowl and add the ganache balls.<br>Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry.<br>Allow the truffles to set for about 10 minutes before devouring.","url":"https://recipe.bluelayer.org/recipe/11135/chocolate-truffles"},{"id":"11130","title":"Mexican Chocolate Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, liqueur, coffee, 53 proof<br>spices, cinnamon, ground","directions":"Pour the vodka, chocolate liqueur, coffee liqueur, and schnapps into a cocktail shaker over ice.<br>Cover, and shake until the outside of the shaker has frosted.<br>Strain into a chilled martini glass to serve.","url":"https://recipe.bluelayer.org/recipe/11130/mexican-chocolate-martini"},{"id":"11124","title":"Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stiff Consistency: In large bowl, cream shortening and butter with electric mixer.<br>Add cocoa and vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy.<br>Keep bowl covered with a damp cloth until ready to use.<br>For best results, keep icing bowl in refrigerator when not in use.<br>Refrigerated in an airtight container, this icing can be stored 2 weeks.<br>Rewhip before using.<br>Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.<br>Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz.<br>square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.<br>For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.","url":"https://recipe.bluelayer.org/recipe/11124/wiltons-chocolate-buttercream-icing-decorator-icing-frosting"},{"id":"11122","title":"Chocolate Crazy Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract","directions":"Preheat the oven to 350 F. Spray a 9x13 inch pan with baking spray.<br>Add the dry ingredients (flour through salt) directly into the pan and stir to combine with a fork.<br>Pour in the wet ingredients and mix until smooth and all of the dry ingredients have been incorporated.<br>Be sure to spread the batter into the corners.<br>Place in the oven for 30-35 minutes or until a toothpick comes out clean when inserted into the middle.<br>Remove pan from oven and set it on a cooling wrack.<br>Once cooled, frost cake as you wish.<br>I like to use chocolate frosting from a tub.<br>Dont judge me.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/11122/chocolate-crazy-cake"},{"id":"11108","title":"Minnesota Bars","ingredients":"oil, canola<br>sugars, brown<br>syrups, corn, light<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Mix oil, brown sugar, and corn syrup.<br>Add oatmeal and mix together.<br>Press into 13x9-inch pan.<br>Bake at 375F for 12-15 minutes.<br>Watch carefully--should be soft and light brown, a little harder on the edges (it gets stiffer as it cools).<br>After cooling crust: Melt chocolate chips and peanut butter.<br>Mix together well.<br>Spread on top of cooled crust.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/11108/minnesota-bars"},{"id":"11090","title":"Toffee Bars","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>candies, semisweet chocolate<br>nuts, walnuts, english","directions":"Thoroughly cream together butter, sugar, and vanilla.<br>Add flour, mix well.<br>Stir in chocolate and walnuts.<br>Press mixture into ungreased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.<br>(Square brownie pans work, too.<br>You'll end up with square cookies but my family loves them.<br>).<br>Bake in moderate oven (350 degrees F) 25 minutes or until browned.<br>While still warm, cut in bars or squares.<br>Cool before removing from pan.<br>(Makes small 5 dozen with jelly-roll pan or 9 large square cookies in brownie pan).","url":"https://recipe.bluelayer.org/recipe/11090/toffee-bars"},{"id":"11081","title":"Johnny Iuzzini's Chocolate Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>goji berries, dried<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler.<br>Roll the Cocoa Puffs in the chocolate, coating them completely.<br>Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set.<br>Store in a cool place.<br>Put 1 cup of the milk in a small saucepan with the juniper berries.<br>Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes.<br>Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.<br>Bring the milk back to a boil, then strain into a measuring cup.<br>Add some of the remaining 3 cups milk, if needed, to make 1 cup.<br>Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.<br>Pour in the rest of the cold milk, and froth the soup with an immersion blender.<br>Transfer to a pitcher and refrigerate until you're ready to serve.<br>Whisk the heavy cream and Devon cream together in a bowl until thick.<br>Whisk in the milk, then froth with an immersion blender (add additional milk if you need to).<br>Transfer to a pitcher and refrigerate until you're ready to serve.<br>Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.<br>Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups.<br>Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam.<br>Top with a few more Cocoa Puffs.","url":"https://recipe.bluelayer.org/recipe/11081/johnny-iuzzinis-chocolate-soup"},{"id":"11067","title":"2-Minute Eggless Microwave Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid.<br>place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds.<br>serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.<br>HAPPY MICROWAVING!","url":"https://recipe.bluelayer.org/recipe/11067/2-minute-eggless-microwave-chocolate-cake"},{"id":"11059","title":"Chocolate Whipped Cream For Hot Chocolate","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>vanilla extract<br>cocoa, dry powder, unsweetened","directions":"In a mixing bowl, whip the cream until the cream is slightly thickened.<br>Add the remaining ingredients and continue whipping until the cream holds its shape.<br>Spoon on top of hot chocolate.<br>*This recipe makes about 2 cups.<br>*<br>**Whipped cream should last for 24 hours covered in the refrigerator.<br>**<br>***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.<br>***","url":"https://recipe.bluelayer.org/recipe/11059/chocolate-whipped-cream-for-hot-chocolate"},{"id":"11046","title":"Hot Chocolate Sauce over Pound Cake","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>vanilla extract","directions":"Fill bottom of double boiler with enough water to fill about 3-4 inches high.<br>In a seperate saucepan, bring another 2 cups of water to boil.<br>Combine all dry ingredients in top of double boiler, stirring well to remove any lumps.<br>Add enough boiling water to make a thick paste.<br>Stir until smooth.<br>Place onto the bottom half, over the boiling water.<br>Slowly add 1 1/2 cups boiling water from the other pan.<br>Keep stirring until the water is fully incorporated.<br>Add the butter, continue to stir while the butter melts into the sauce.<br>Keep stirring another 10-15 minutes, until the sauce thickens to an \"unset pudding\" consistency.<br>If it thickens too much, feel free to add more boiling water.<br>When it is as thick as you like, stir in the vanilla extract.<br>Serve over the sliced pound cake.","url":"https://recipe.bluelayer.org/recipe/11046/hot-chocolate-sauce-over-pound-cake"},{"id":"11041","title":"Raspberry Chocolate Chip Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>honey<br>vanilla extract<br>raspberries, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Get your ice cream maker ready, based on your directions.<br>In a large bowl, mix the yogurt, milk, heavy cream, honey, and vanilla bean paste together.<br>Pour the yogurt mix into the ice cream machine and turn it on.<br>Let the frozen yogurt begin to freeze and set up, about 10 minutes.<br>Crush half of the raspberries, then toss the crushed berries and the remaining whole berries into the frozen yogurt.<br>Add the chocolate chips to the frozen yogurt and let the machine run for another 3-4 minutes.<br>Serve right away if you like a softer consistency.<br>Pour into an airtight container and freeze if you want the frozen yogurt to set up a bit more.<br>Makes about 4 cups.","url":"https://recipe.bluelayer.org/recipe/11041/raspberry-chocolate-chip-frozen-yogurt"},{"id":"11007","title":"Chocolate Chip Date Picnic Cake Recipe","ingredients":"dates, deglet noor<br>water, bottled, generic","directions":"Bring to a boil and add in:<br>Cold.<br>Cream: 1 1/4 c. sugar 2 well beaten Large eggs<br>Stir in date mix and blend.<br>Add in: 1/2 teaspoon soda 1/2 teaspoon salt<br>Pour mix into a greased and floured 13 x 9 inch pan.<br>Spread with: 1/2 c. nuts, minced 1 c. chocolate chips<br>Bake at 325 degrees for 40-45 min or possibly till done.","url":"https://recipe.bluelayer.org/recipe/11007/chocolate-chip-date-picnic-cake-recipe"},{"id":"10999","title":"Chocolate Biscuits (Cookies)","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>water, bottled, generic<br>currants, zante, dried<br>oil, corn, peanut, and olive","directions":"Preheat oven to 180 degree Celsius.<br>Lightly oil baking (cookie sheet) tray.<br>Combine rolled oats, coconut, both flours, cocoa, sugar and bicarbonate of soda in a large mixing bowl.<br>Melt the margarine in a small saucepan and add to the dry ingredients, then add the water and then the currants and peanuts and stir so all is well combined and mixed through.<br>Roll the mixture into balls the size of a 20 cent piece and place on the baking tray.<br>Bake in oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10999/chocolate-biscuits-cookies"},{"id":"10993","title":"Refreshing Chocolate Grapefruit Granita","ingredients":"grapefruit juice, white, raw<br>sugars, granulated<br>honey<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping","directions":"Gently heat all ingredients in a saucepan to a gentle boil.<br>Remove from heat, cover, and let cool.<br>Pour into a 13x9 baking dish and let sit in freezer.<br>After 1-1 1/2 hours, take out and scrape the partially frozen mixture with a fork, breaking up the ice crystals.<br>Repeat every 30 minute until no liquid remains.<br>To serve, scrape with fork into wine or cocktail glasses and garnish with shaved chocolate and a slice of grapefruit.<br>Enjoy!<br>:).","url":"https://recipe.bluelayer.org/recipe/10993/refreshing-chocolate-grapefruit-granita"},{"id":"10978","title":"Chocolate Macadamia Nut Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>nuts, macadamia nuts, raw<br>butter, without salt<br>sugars, brown<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Prehead over to 230F Grease a 13-by-9 in baking pan.<br>T prepare the crust, combine flour and sugar in the bowl of a food processor.<br>Process about 10 seconds to combine thoroughly.<br>Add butter and process until mixture is crumbly, about 30 seconds.<br>Transfer crumbs to prepared pan and press firmly to make a compact layer.<br>Scatter nuts evenly over crust and press thm in firmly.<br>To prepare the caramel layer, melt butter in a heavy medium size saucepan over low heat.<br>Add brown sugar and stir well until thoroughly combined and smooth.<br>Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly.<br>Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon.<br>Bake 18-20 minutes or until caramel is bubbly.<br>Remove pan from oven.<br>Wait 1 minute: sprinkle chocolate morsels evenly over caramel.<br>Let stand 2 to 3 minutes for chocolate to melt.<br>Spread chocolate evenly with spatula or back of a metal spoon.<br>Cool completely, then refrigerate 30 minutes to set.<br>Cut into bars with a sharp knife.<br>Makes 36 bars.","url":"https://recipe.bluelayer.org/recipe/10978/chocolate-macadamia-nut-bars"},{"id":"10976","title":"Chocolate Cashew Spread","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>butter, without salt","directions":"In a small heavy saucepan, melt chocolate over low heat, stirring constantly until chocolate begins to melt.<br>Immediately remove the chocolate from heat; stir until smooth.<br>Cool slightly.<br>Place nuts in a food processor or blender; cover and process until nuts are finely chopped, stopping and scraping the sides as necessary.<br>Add butter; process until nearly smooth.<br>Transfer mixture to a bowl; stir in melted chocolate.<br>Serve at room temperature.<br>Use spread on croissants, muffins or biscuits.","url":"https://recipe.bluelayer.org/recipe/10976/chocolate-cashew-spread"},{"id":"10956","title":"Brandied Cherries (For Chocolate Cherry Trifle) Recipe TrishUntrapped","ingredients":"cherries, sweet, raw<br>sugars, granulated<br>cherries, sweet, raw","directions":"In a medium-size bowl, combine drained cherries, sugar, and brandy.<br>Cover with plastic wrap and refrigerate at least a half hour or until ready to assemble the trifle.","url":"https://recipe.bluelayer.org/recipe/10956/brandied-cherries-for-chocolate-cherry-trifle-recipe-trishuntrapped"},{"id":"10935","title":"Trail mix","ingredients":"nuts, almonds<br>nuts, cashew nuts, raw<br>nuts, walnuts, english<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pineapple, raw, all varieties<br>figs, dried, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"pre heat oven to 350 F<br>lightly coat nuts and pumpkin seeds with cooking oil<br>spread out on a cookie sheet and bake for 8 to 10 min.<br>lightly salt if desired while hot then cool completely and mix with the rest of ingredients<br>Store covered in a air tight container","url":"https://recipe.bluelayer.org/recipe/10935/trail-mix"},{"id":"10927","title":"AMIEs Chocolate RICE Pudding (Champorado)","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, canned, condensed, sweetened","directions":"Put rice and water together in a medium sized pot.<br>Bring to a boil.<br>Mix cocoa powder and sugar.<br>Add to the rice and reduce to low heat.<br>Cook for 35 minutes or until done, stirring occasionally.<br>Transfer in a serving dish and garnish with condensed or evaporated milk.<br>Serve, share and enjoy.","url":"https://recipe.bluelayer.org/recipe/10927/amies-chocolate-rice-pudding-champorado"},{"id":"10909","title":"Salted Bittersweet Fudge with Toasted Walnuts","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>nuts, walnuts, english<br>vanilla extract<br>salt, table<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, whipped, cream topping, pressurized","directions":"Line an 8-inch square pan with aluminum foil.<br>Melt the butter in a heavy medium saucepan over medium heat.<br>Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes.<br>Mix in the walnuts, vanilla and salt.<br>Stir in the chocolate and stir gently, just until the chocolate melts.<br>Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily.<br>(If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.)<br>Transfer the mixture into the prepared pan and smooth with a spatula.<br>Refrigerate until firm, about 3 hours.<br>Using the foil as a guide, remove the fudge from the pan.<br>Cut the fudge evenly into 48 squares.<br>(Fudge can be made ahead and refrigerated up to two weeks ahead.)","url":"https://recipe.bluelayer.org/recipe/10909/salted-bittersweet-fudge-with-toasted-walnuts"},{"id":"10907","title":"Chocolate Chunk Cookie Dough Frozen Yogurt","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>mini semi-sweet chocolate baking chips,<br>yogurt, greek, plain, nonfat","directions":"In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy.<br>Add vanilla and beat until combined.<br>In a small mixing bowl, whisk together the flour, soda and salt.<br>Add the chocolate chips or chunks and stir.<br>Add the flour and chocolate mixture to butter mixture and fold in gently.<br>Add yogurt and stir again.<br>Place in a container and cover with lid.<br>Freeze until set, preferably overnight.","url":"https://recipe.bluelayer.org/recipe/10907/chocolate-chunk-cookie-dough-frozen-yogurt"},{"id":"10904","title":"Chocolate Caramel Sauce","ingredients":"sugars, granulated<br>cream, fluid, heavy whipping<br>pascha, organic bitter-sweet dark chocolate chips,<br>salt, table<br>vanilla extract","directions":"In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel.<br>Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved.<br>Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth.<br>Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.","url":"https://recipe.bluelayer.org/recipe/10904/chocolate-caramel-sauce"},{"id":"10898","title":"Chocolate Almond Popcorn","ingredients":"sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>salt, table<br>snacks, popcorn, air-popped (unsalted)<br>nuts, almonds","directions":"Preheat oven to 200 degrees F (95 degrees C).<br>Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer.<br>Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture.<br>Stir until all the popcorn and almonds are coated.<br>Spread the chocolate popcorn out onto several large baking sheets in a single layer.<br>Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn.<br>Allow to cool on the sheet, then transfer into sealed containers.","url":"https://recipe.bluelayer.org/recipe/10898/chocolate-almond-popcorn"},{"id":"10878","title":"Easy Chocolate Sauce Recipe","ingredients":"milk, canned, condensed, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine lowfat milk and syrup in top of double boiler over warm, not boiling water.<br>Cook, stirring frequently till thick, about 10-15 min.<br>Serve hot.<br>Sauce thickens as it cools but may be reheated over warm water to desired consistency.","url":"https://recipe.bluelayer.org/recipe/10878/easy-chocolate-sauce-recipe"},{"id":"10877","title":"No-Bake Chocolate Peanut Butter Oatmeal Balls","ingredients":"nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>honey","directions":"Preheat oven to 350 F.<br>To roast the nuts, spread them out in an even layer on a baking sheet lined with aluminum foil.<br>Bake at 350 F for 5-10 minutes, or until you can smell them.<br>To toast coconut, spread it out in an even layer on a baking sheet lined with aluminum foil.<br>Bake at 350 F for 5-10 minutes.<br>For the coconut, make sure that you stir it every 2 minutes or it will burn.<br>Stop once its golden brown.<br>Place the roasted nuts in a food processor and pulse until they resemble a fine crumb.<br>In a large mixing bowl, use a wooden spoon or spatula to stir together peanut butter, oats, ground nuts, toasted coconut, chocolate chips, and honey until well-combined and all ingredients are evenly distributed.<br>Cover the bowl with a sheet of plastic wrap and refrigerate until chilled and firm, about 1 hour.<br>Line a baking sheet (or whatever you want to store the balls in) with waxed paper.<br>Pour about 1 cup of oats into a shallow bowl or dish.<br>Take generous tablespoons of peanut butter mixture and use your hands to roll it into balls.<br>Roll balls in oats to completely coat the outside.<br>This step is optional, but keeps the balls from being sticky to the touch.<br>Place balls on the prepared waxed paper-lined tray/container and either serve immediately or return to fridge until you plan to serve.<br>Keep in fridge in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/10877/no-bake-chocolate-peanut-butter-oatmeal-balls"},{"id":"10872","title":"Brown Butter Fruity Pebble Rice Krispy Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Prepare a 13x9 baking dish by spraying it with non-stick cooking spray or baking spray.<br>Set it aside.<br>Add butter to a saucepan and heat at medium.<br>Continually stir with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes.<br>Be careful and dont let it burn.<br>Add the marshmallows to the browned butter and consistently stir until melted all the way.<br>In a large mixing bowl, mix up the Rice Krispies cereal with 2/3 of the marshmallow mixture and pour it into the baking dish.<br>Flatten it out using a piece wax paper or a spatula sprayed with non-stick cooking spray.<br>Put the Fruity Pebbles into a medium-sized bowl.<br>Reheat the marshmallow mixture if necessary (just put it in the microwave for a few seconds until softened)and mix it up with the Fruity Pebbles.<br>Add the Fruity Pebbles to the top of the Rice Krispies and flatten the same way.<br>Melt white chocolate in the microwave in 15 second increments.<br>When mostly melted, add oil and mix well.<br>Transfer white chocolate to a decorator bag and snip the end, drizzle it over the Rice Krispy treats and serve.","url":"https://recipe.bluelayer.org/recipe/10872/brown-butter-fruity-pebble-rice-krispy-treats"},{"id":"10865","title":"Vanilla or Chocolate Buttercream","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat butter and cream cheese at medium speed with an electric mixer until creamy.<br>Gradually add powdered sugar, beating at low speed until blended.<br>Increase speed to medium, and slowly add milk and vanilla, beating until smooth.<br>To Make Chocolate Buttercream: Prepare vanilla buttercream as directed in previous steps.<br>Microwave 1 cup (6 ounces) dark chocolate morsels in a microwave safe bowl at Medium for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals.<br>Gradually add melted chocolate to Vanilla buttercream; beat until blended and smooth.","url":"https://recipe.bluelayer.org/recipe/10865/vanilla-or-chocolate-buttercream"},{"id":"10857","title":"The Fairway Cafe's Mitchell London Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Combine first two ingredients in a saucepan over low heat until chocolate melt (takes about 3-5 minutes).<br>Add in chocolate milk and stir until the mixture reaches the desired consistency.<br>Pour into individual mugs and top with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/10857/the-fairway-cafes-mitchell-london-hot-chocolate"},{"id":"10851","title":"Spicy hot chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground","directions":"Take a sauce pan and start heating the milk<br>Once the milk has started to boil, add the chocolate powder, cinnamon, and Cayenne pepper and whisk it in.<br>Add sugar and keep at low boil, constantly whisking.<br>Make sure you taste test and adjust according to your preference.<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/10851/spicy-hot-chocolate"},{"id":"10832","title":"Protein Mudslide - Protein Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, protein powder whey based<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, granulated<br>syrups, sugar free","directions":"Put it in a blender and whiz it --<br>Pour in festive glass -- top with whipped cream -- mistakenly think you are at Applebees and wonder why nobody is bussing your table.","url":"https://recipe.bluelayer.org/recipe/10832/protein-mudslide-protein-shake"},{"id":"10829","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cream, sour, cultured<br>spartan, real semi-sweet chocolate baking chips,","directions":"Using butter or vegetable oil (spray oil like PAM can be used), lightly coat bottom and sides of an 8-inch pie plate.<br>Combine chocolate chips and syrup in a small microwavable bowl.<br>Microwave on HIGH (100% power) until hot, about 45 seconds.<br>The chocolate chips will keep their shape even after heating them up.<br>Stir mixture until smooth and put aside 1/4 cup of it in reserve for later use.<br>Mix remaining chocolate mixture with the cereal in a medium bowl until the cereal is well coated with the chocolate.<br>Press cereal mixture over bottom and sides of the prepared pie plate to create a crust.<br>Freeze until firm, about 15 minutes.<br>Combine reserved chocolate with the sour cream in a small bowl and mix well.<br>Spread half the ice cream into the prepared pie plate.<br>Drizzle with half the sour cream/chocolate mixture.<br>Top with the remaining ice cream and drizzle again with the sour cream/chocolate mixture.<br>Freeze pie, covered with plastic wrap, until firm.<br>About 1 hour.<br>Cut up into slices and serve for dessert.<br>Tip: Keep a small bowl or tall glass of hot water handy when you cut the pie.<br>Before cutting each slice, dip the knife into the hot water to make it slip easier through the ice cream.","url":"https://recipe.bluelayer.org/recipe/10829/chocolate-chip-ice-cream-pie"},{"id":"10821","title":"Peanut Butter Chip Squares","ingredients":"butter, without salt<br>cookies, vanilla wafers, lower fat<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>milk, canned, condensed, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Bottom Layer: Melt butter in medium saucepan.<br>Stir in graham crumbs, sugar, and flour.<br>Press in ungreased 9x9 inch pan.<br>Bake at 350 for 10 minutes.<br>Second Layer: Stir condensed milk with coconut.<br>Do this just before spreading so coconut doesn't have time to soak up milk which makes it more difficult to spread.<br>Spread over first layer.<br>Return to oven and bake for 10 minutes or until it shows signs of browning lightly.<br>Top Layer: Melt chocolate chips and peanut butter in heavy saucepan over low heat, stirring often.<br>Spread over second layer.<br>Cool.","url":"https://recipe.bluelayer.org/recipe/10821/peanut-butter-chip-squares"},{"id":"10820","title":"Raspberry Sauce With a Twist","ingredients":"raspberries, raw<br>sugars, granulated<br>raspberries, raw<br>lemonade, frozen concentrate, white, prepared with water","directions":"In food processor add raspberries while still frozen along with other ingredients and blend til smooth.<br>Push mixture through a small sieve to separate the seeds out.<br>pour over vanilla ice cream with some chocolate syrup for a great raspberry truffle flavor or pour over chocolate chip pancakes with some whip cream to top it off for a nice romantic breakfast for two!","url":"https://recipe.bluelayer.org/recipe/10820/raspberry-sauce-with-a-twist"},{"id":"10805","title":"Winter Crunch Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pretzels, soft, unsalted<br>cranberries, dried, sweetened<br>nuts, almonds","directions":"Heat candy melts over very low heat or in double boiler until melted.<br>Stir in pretzels, cranberries and almonds.<br>Spread onto a large waxed paper lined cookie sheet.<br>Put in refrigerator for a few minutes to harden.<br>Break into pieces and store in airtight container.<br>NOTE: White chocolate baking chips can be substituted for the candy melts but you will need to add 2 tsp of shortening when melting to make it of spreading consistency.","url":"https://recipe.bluelayer.org/recipe/10805/winter-crunch-bark"},{"id":"10802","title":"Chocolate Lollapoloozas","ingredients":"oil, corn, peanut, and olive<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>candies, semisweet chocolate","directions":"Preheat the oven to 325 degrees.<br>Toast the peanuts on a baking sheet in the preheated oven for 1 minute.<br>Cool to room temperature.<br>Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.<br>Set aside.Heat the sugar, cream of tartar and water in a 1 1/2-quart saucep an over medium-high heat.<br>When hot, stir with a whisk to dissolve the sugar.<br>Bring to a boil.<br>Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color.<br>Remove the pan from the heat.<br>Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff)to incorporate.One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture.<br>Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks.<br>Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point).<br>Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipop like shape.Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature.<br>Heat 1-inch of water in the bo ttom half of a double boiler over medium heat.With the heat on, place the semisweet chocolate in the top half of the double boiler.<br>Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.<br>transfer the melted chocolate to a 1-quart bowl.Place the chopped peanuts on a baking sheet.<br>Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover.<br>Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate.<br>Place the lollipalooza on a baking sheet.<br>Repeat with remaining lollipaloozas.<br>Refrigerate to harden the chocolate.<br>Store in a tightly sealed plastic container in the refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/10802/chocolate-lollapoloozas"},{"id":"10799","title":"Crisp Coconut and Chocolate Pie","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.<br>Place the butter and one-third of the coconut in the bowl of a food processor fitted with the metal blade.<br>Process until the mixture forms a ball, 1 to 2 minutes.<br>Transfer to a medium bowl.<br>Sprinkle the remaining coconut over the mixture, and combine with your fingers.<br>Place an 8-inch tart pan with a removable bottom on a baking sheet.<br>Press the coconut mixture into the bottom and up the sides of the pan to form a crust, leaving the top edge loose and fluffy.<br>Place a ring of aluminum foil over the edges to prevent burning.<br>Bake until the center begins to brown, 10 to 15 minutes; remove the foil, and cook until the edges are browned, 4 to 6 minutes.<br>Transfer to a wire rack to cool completely.<br>Place the chocolate in a medium heatproof bowl.<br>Bring the cream just to a boil in a small saucepan, and pour over the chocolate.<br>Let sit 10 minutes, and stir until the chocolate is melted and combined.<br>Let cool, and pour into the coconut crust.<br>Cover with plastic wrap, and transfer to the refrigerator until the filling is set, at least 1 hour.<br>Cut into wedges, and serve.","url":"https://recipe.bluelayer.org/recipe/10799/crisp-coconut-and-chocolate-pie"},{"id":"10769","title":"White Chocolate Macadamia Nut Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, macadamia nuts, raw","directions":"Line cookie sheet with waxed paper, letting paper hang over the sides.<br>Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.<br>Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.<br>Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.<br>Drizzle melted white chocolate over semisweet chocolate layer.<br>Using a toothpick, swirl the melted chocolates together, making a marbled effect.<br>Sprinkle nuts and remaining semisweet and white morsels over chocolate.<br>Gently press into melted chocolates.<br>Refrigerate for at least 30 minutes, so chocolate is firm.<br>Remove waxed paper from chocolate.<br>Then cut or break chocolate into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/10769/white-chocolate-macadamia-nut-bark"},{"id":"10760","title":"Fudge Quickies","ingredients":"sugars, granulated<br>sugars, brown<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>oats<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place oats, nuts, coconut, and chocolate chips in a large bowl.<br>Place sugars, butter or margarine, and milk in a saucepan.<br>Bring to a boil, and continue to boil for 2 minutes.<br>Pour hot mixture over oat mixture.<br>Mix well.<br>Drop from a teaspoon onto wax paper.<br>Allow to set up.","url":"https://recipe.bluelayer.org/recipe/10760/fudge-quickies"},{"id":"10758","title":"Peanut Butter Chocolate Chip Cookie Dough Dip","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>cheese, parmesan, hard<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"In microwaveable bowl or glass measuring cup, melt the butter with the brown sugar, stirring every 30 seconds.<br>Remove from heat, whisk in vanilla and set aside to cool.<br>Beat the cream cheese, peanut butter, and powdered sugar for 1 minute.<br>Slowly beat in the cooled butter mixture and beat again for another minute.<br>Stir in chopped peanut butter cups and chocolate chips.<br>Pour into serving bowl and refrigerate.<br>Garnish with additional chips if desired.<br>Serve with Nilla wafers or graham crackers.<br>Let dip stand at room temperature for 15-30 minutes before serving to soften.","url":"https://recipe.bluelayer.org/recipe/10758/peanut-butter-chocolate-chip-cookie-dough-dip"},{"id":"10742","title":"Almond Crescents # 2","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>vanilla extract<br>nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Preheat oven to 325F (160C).<br>Beat butter and sugar in large bowl until creamy.<br>Mix in flour, cornstarch and vanilla.<br>Stir in almonds.<br>Shape Tablespoon of dough into crescents.<br>Place 2 inches apart on ungreased cookie sheets.<br>Bake 22 to 25 minutes until light brown.<br>Cool 1 minute.<br>Remove to wire racks; cool completely.<br>Drizzle with Chocolate glaze, if desired.<br>Allow chocolate to set, then store in airtight container.<br>Or, before serving, sprinkle with powdered sugar.<br>Glaze: Place 1/2 cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.<br>Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.<br>Dry with paper towel.<br>Knead until chocolate is smooth.<br>Snip pinpoint corner in bag.<br>Drizzle chocolate over cookies.","url":"https://recipe.bluelayer.org/recipe/10742/almond-crescents-2"},{"id":"10741","title":"Chocolate Cherry Granola Bites","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>seeds, flaxseed<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,<br>cherries, sweet, raw","directions":"Preheat oven to 325F<br>Lightly grease mini-muffin/tartlet pans (one 12 mini-muffin pan and one 6 mini-muffin pan).<br>In a large mixing bowl, combine dry ingredients (oats, flour, baking soda, flaxseed).<br>Stir in wet ingredients (applesauce, honey, vanilla, water).<br>Fold in dried cherries and chocolate chunks to taste.<br>Lightly press mixture into the mini-muffin pans.<br>Bake at 325 F for 18 minutes, or until slightly browned.<br>Makes 18 bites.","url":"https://recipe.bluelayer.org/recipe/10741/chocolate-cherry-granola-bites"},{"id":"10722","title":"Bubble Ball Bonbons","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt<br>candies, marshmallows<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine Rice Bubbles and 1/2 cup coconut in a large bowl.<br>Spread remaining coconut on a plate.<br>Place butter and marshmallows in a small saucepan over low heat.<br>Cook, stirring constantly, for 2 minutes or until melted and smooth.<br>Pour over Rice Bubble mixture.<br>Stir to combine.<br>Allow to cool slightly.<br>Stir in white choc bits.<br>Allow to cool for 5 minutes or until slightly firm.<br>Using damp hands, roll small spoonfuls of mixture into balls.<br>Roll, 1 at a time, in coconut.","url":"https://recipe.bluelayer.org/recipe/10722/bubble-ball-bonbons"},{"id":"10720","title":"Mexican Hot Chocolate - 4 Ww Points","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, cinnamon, ground","directions":"Whisk together the milk, brown sugar, cocoa, chocolate, and cinnamon in a medium saucepan until well blended.<br>Cook over medium heat, stirring often, until the mixture is hot and chocolate is melted, 5-6 minutes.<br>Pour into mugs and serve at once.","url":"https://recipe.bluelayer.org/recipe/10720/mexican-hot-chocolate-4-ww-points"},{"id":"10717","title":"Godiva Cranberry Martini","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof<br>cranberry juice, unsweetened","directions":"Shake or stir.<br>Pour in a martini glass.","url":"https://recipe.bluelayer.org/recipe/10717/godiva-cranberry-martini"},{"id":"10711","title":"Godiva Truffletini","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>alcoholic beverage, distilled, vodka, 80 proof","directions":"Combine Godiva White Chocolate Liqueur, Godiva Original Liqueur, and Ciroc Vodka in a cocktail shaker with ice and gently shake.<br>Strain into a martini glass and garnish with chocolate truffle.","url":"https://recipe.bluelayer.org/recipe/10711/godiva-truffletini"},{"id":"10710","title":"Chocolate Peanut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, corn, peanut, and olive","directions":"Place both chips and shortening in small microwave-safe bowl.<br>Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.<br>Stir in peanuts.<br>Drop by teaspoons into 1-inch diameter candy or petit four papers.<br>Refrigerate until firm, about 30 minutes.<br>Store tightly covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/10710/chocolate-peanut-clusters"},{"id":"10703","title":"Classic Caramel Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>ice creams, chocolate","directions":"Place milk, caramel syrup, and ice cream in blender container; cover.<br>Blend until smooth and thick.<br>Serve immediately!","url":"https://recipe.bluelayer.org/recipe/10703/classic-caramel-milkshake"},{"id":"10699","title":"Ice Cream and Candy Shakes","ingredients":"ice creams, vanilla<br>candies, white chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In blender container, combine half of the ice cream, half of the candy, and 1/4 cup milk.<br>Cover, and blend until combined.<br>Add remaining ice cream and candy.<br>Cover, blend until of desired consistency, adding milk 1 to 2 teaspoons at a time.","url":"https://recipe.bluelayer.org/recipe/10699/ice-cream-and-candy-shakes"},{"id":"10698","title":"Egg Nog Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>alcoholic beverage, distilled, rum, 80 proof<br>cheese, parmesan, hard<br>spices, nutmeg, ground","directions":"Melt 8 oz chocolate as directed.<br>Beat cream cheese, powdered sugar, nutmeg, and extract until well combined.<br>Add melted chocolate and beat until smooth.<br>Refrigerate mixture for four hours or until firm.<br>Shape into 24 balls and place on wax paper lined tray.<br>Melt remaining chocolate.<br>Dip truffles in chocolate and sprinkle with additional nutmeg.<br>Refrigerate for one hour or until firm.","url":"https://recipe.bluelayer.org/recipe/10698/egg-nog-truffles"},{"id":"10697","title":"Perfectly Chocolate Hershey's Hot Cocoa","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Mix sugar, cocoa and salt in large mug.<br>Heat milk in microwave at HIGH(100%) for 1 to 1-1/2 minutes or until hot.<br>Gradually add hot milk to cocoa mixture in mug, stirring until well blended.<br>Stir in vanilla.<br>VARIATIONS:.<br>Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe.<br>Lower Fat: Use nonfat milk; follow recipe.<br>Sugar Free: Omit sugar.<br>Combine cocoa and salt.<br>Proceed as above, using nonfat milk.<br>Stir in vanilla and sugar substitute with sweetening of 2 tablespoons sugar.","url":"https://recipe.bluelayer.org/recipe/10697/perfectly-chocolate-hersheys-hot-cocoa"},{"id":"10687","title":"Peanut Butter Pots de Creme","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>peanut butter, smooth style, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>egg substitute, powder<br>sugars, granulated<br>honey<br>salt, table<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,<br>cream, fluid, heavy whipping","directions":"For this recipe you will need four 4-ounce ramekins.<br>Place them in a baking dish.<br>Bring a kettle of water to a boil and set aside.<br>You will use all of this to make a water bath when its time to cook the custards.<br>In a medium pot heat the milk, cream, peanut butter, and chocolate over medium heat.<br>Whisk until its all melted together and hot (but not boiling).<br>While youre waiting for the milk and cream mixture to heat, whisk together the egg yolks, sugar, honey, salt and vanilla in a large bowl.<br>Once the milk mixture is hot, add about 1/2 cup to the egg mixture and stir.<br>This will temper the eggs and slowly warm them so you can add all of the milk mixture without scrambling them.<br>Repeat this with another 1/2 a cup of the milk mixture.<br>Finally, pour all of the egg mixture into the pot with the rest of the milk mixture, turn the heat to medium and, stirring continuously, heat the mixture until it is at 140 degrees.<br>Measure this with a candy thermometer.<br>Pour the custard through a fine mesh strainer to remove any solids.<br>Divide the custard evenly across the four ramekins.<br>Carefully pour the water you boiled into the dish with the ramekins.<br>Fill it about 3/4 of the way up the sides of the ramekins.<br>Cover the baking dish with foil and place it in the oven.<br>Bake them at 300 degrees for 30-45 minutes, or until set.<br>Theyll still jiggle a bit when they are set, which is how youll know theyre done.<br>Remove them from the oven and the baking dish to cool.<br>Once at room temperature, cover them with plastic wrap and store them in the refridgerator to chill for at least four hours before serving.<br>They will keep in the refridgerator for up to a week.<br>While the custards are chilling make the chocolate ganache.<br>Gently warm the cream over medium low heat until its hot and steamy.<br>Place the chopped chocolate in a medium bowl.<br>Pour the hot cream over the top of the chocolate and stir it all together until the chocolate is melted and smooth.<br>When ready to serve, pour a thin layer of chocolate over the top of the custards and, using a dinner knife, gently spread it around so its in an even layer.","url":"https://recipe.bluelayer.org/recipe/10687/peanut-butter-pots-de-creme"},{"id":"10685","title":"Best Ever Hot Cocoa Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Combine ingredients in large bowl.<br>Working in two batches, pulse ingredients in food processor until chocolate is finely ground.<br>Store in airtight container for up to 3 months.<br>Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.<br>Top with whipped cream or mini marshmallows and a little chocolate powder.<br>I sometimes use cinnamon or nutmeg powder, instead.<br>A little brandy and a crackling fire make for a real treat!","url":"https://recipe.bluelayer.org/recipe/10685/best-ever-hot-cocoa-mix"},{"id":"10683","title":"Scrumptious Chocolate Peanut Butter Cottage Cheese","ingredients":"cheese, cottage, creamed, large or small curd<br>vanilla extract<br>peanut butter, smooth style, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened","directions":"Mix all of the ingredients in a bowl, and stir until well combined.<br>You can even toss it in the microwave for a few seconds if you prefer it to be warm.<br>Enjoy!<br>(Add more peanut butter or Splenda to your liking.<br>).","url":"https://recipe.bluelayer.org/recipe/10683/scrumptious-chocolate-peanut-butter-cottage-cheese"},{"id":"10661","title":"Chocolate Brittle","ingredients":"butter, without salt<br>sugars, granulated<br>nuts, almonds<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"In a saucepan cook butter and sugar, boiling 5 minutes.<br>Stir in almonds and cook 10 to 20 minutes or until nuts begin to pop &amp; turn brown.<br>Pour into a shallow pan &amp; let cool.<br>Melt chocolate and pour over mixture in pan.<br>Sprinkle with finely chopped walnuts.<br>After mixture hardens, turn over and sprinkle bottom side with walnuts.<br>Break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/10661/chocolate-brittle"},{"id":"10658","title":"Crock Pot Candy","ingredients":"oil, corn, peanut, and olive<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.<br>Pour peanuts into a large crock-pot; add chips and vanilla or almond bark.<br>Cover and turn setting on low.<br>Now get busy with something else for an hour or so.<br>When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.<br>Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.<br>Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty.<br>When sufficiently hard place in festive containers.<br>Don't expect it to last very long because each piece is filled with a wonderful taste of chocolate and is chock full of peanuts.","url":"https://recipe.bluelayer.org/recipe/10658/crock-pot-candy"},{"id":"10655","title":"Fruity Rice Krispie Treats / Squares - Kids No Bake","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrup, maple, canadian<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oats<br>apricots, dried, sulfured, uncooked<br>nuts, walnuts, english","directions":"Place the chocolate, margarine &amp; goldeb syrup in a large microwavable bowl &amp; cook for approx 2 mins or until melted.<br>Quickly mix together.<br>Add the dry ingredients &amp; mix well.<br>Line a large rectangular or square baking dish / tin (approx 11\" x 25\") with aluminium foil.<br>Spoon the mixture into the dish &amp; smooth the top, slightly pressing down at the same time.<br>Place in the fridge to set, then slice into squares, slices or use cookie cutters to create other shapes.<br>Alternatively, you can spoon the mix into paper cases &amp; chill in the fridge.<br>Store in the fridge for upto a week.","url":"https://recipe.bluelayer.org/recipe/10655/fruity-rice-krispie-treats-squares-kids-no-bake"},{"id":"10645","title":"Pumpkin Spice Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>cream, fluid, heavy whipping","directions":"Chop the chocolate.<br>Put chocolate and pumpkin pie spice into a bowl.<br>Bring cream to a boil in a saucepan and pour over the chocolate/spice mix.<br>Stir until you have a homogeneous mixture.<br>Pour onto your espresso drink or hot chocolate or drizzle on ice cream or smores.","url":"https://recipe.bluelayer.org/recipe/10645/pumpkin-spice-ganache"},{"id":"10630","title":"Decadent Vegan Dark- Choco Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>seeds, flaxseed<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"combine ground flax seeds with water, whisk and set aside.<br>combine the rest of the ingredients, adding butter last.<br>mix in flax and water combo after it has thickened (couple minutes).<br>grease 8\" x 8\" pan (or something of similar size) and spread in batter.<br>bake at 350 degrees for approximately 20 minutes, give or take.<br>check brownies regularly to see if they're done (should feel springy and solid in center).<br>share!","url":"https://recipe.bluelayer.org/recipe/10630/decadent-vegan-dark-choco-brownies"},{"id":"10620","title":"Godiva Chocolate Berry Diva","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raspberries, raw<br>leavening agents, baking soda","directions":"Pour godiva milk chocolate liquer and raspberry liqueur over ice, top with club soda.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/10620/godiva-chocolate-berry-diva"},{"id":"10615","title":"Chocolate Chip Ice Cream","ingredients":"cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract.<br>Stir till sugar is dissolved.<br>Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.<br>Add Chocolate Chips when desired consistency is reached.<br>Serve immediately or store in the freezer in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10615/chocolate-chip-ice-cream"},{"id":"10610","title":"Buttermilk Chocolate Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"For Biscuits:<br>1.)<br>Preheat oven to 450 degrees F.<br>2.)<br>Combine dry ingredients in a bowl.<br>3.)<br>Cut cold butter into chunks and then cut into the flour until it resembles a course meal.<br>4.)<br>Add buttermilk until it is JUST combined (dont overmix).<br>5.)<br>If it appears too dry, then add a tad more buttermilk.<br>6.)<br>Turn dough onto a floured surface.<br>7.)<br>Very gently pat (do not roll) until desired thickness (I like 1/2-1 inch thick biscuits).<br>8.)<br>Using a round cutter, cut into biscuits.<br>9.)<br>Place on a cookie sheet, brush with melted butter if desired.<br>10.)<br>Bake for 10-12 minutes until lightly golden brown on top.<br>For Chocolate Gravy:<br>1.)<br>Place all ingredients in a saucepan.<br>2.)<br>Cook on medium-low heat until butter is melted.<br>3.)<br>Simmer for just a little bit longer.<br>4.)<br>Pour over warm biscuits and go to Heaven.","url":"https://recipe.bluelayer.org/recipe/10610/buttermilk-chocolate-biscuits"},{"id":"10598","title":"Homemade Ice Magic","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Over a saucepan of boiling water, using a heatproof bowl, melt the chocolates melts.<br>Make sure that the bowl is not touching the water underneath.<br>Whisk in butter and vegetable oil.<br>Keep in a clean jar!","url":"https://recipe.bluelayer.org/recipe/10598/homemade-ice-magic"},{"id":"10591","title":"Chocolate Covered Coconut Martini","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>alcoholic beverage, distilled, vodka, 80 proof<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Add all three ingredients to a cocktail shaker filled with about 1/2 cup ice.<br>Shake well.<br>Pour and serve.<br>Cheers!!<br>!","url":"https://recipe.bluelayer.org/recipe/10591/chocolate-covered-coconut-martini"},{"id":"10587","title":"White Chocolate Cherry Toffee Popcorn","ingredients":"oil, olive, salad or cooking<br>snacks, popcorn, air-popped (unsalted)<br>cherries, sweet, raw<br>pretzels, soft, unsalted<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>vanilla extract<br>salt, table","directions":"Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat.<br>Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes).<br>Pour popcorn in a large bowl and set aside.<br>For the toffee sauce: Melt butter over low heat in a small saucepan.<br>Add brown sugar, corn syrup, vanilla extract, and salt.<br>Stir well and cook until all sugar has melted and mixture has thickened slightly.<br>Pour toffee sauce over popcorn and mix well until all pieces are coated.<br>Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces.<br>Drizzle with the melted white chocolate and allow popcorn to dry.<br>Serve immediately or store in tightly covered container and eat within a day or two.","url":"https://recipe.bluelayer.org/recipe/10587/white-chocolate-cherry-toffee-popcorn"},{"id":"10582","title":"Low Fat Peanut Butter Chocolate Crunch Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>candies, marshmallows<br>candies, semisweet chocolate<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Spray a 13 x 9-inch baking dish with non-stick cooking spray.<br>Place the rice cereal and fiber one in a large bowl.<br>In a saucepan combine the margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.<br>Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.<br>Add/mix in reduced-fat chocolate morsels.<br>Press the mixture into prepared pan, using a rubber spatula to spread out.<br>Cut into 24 bars.","url":"https://recipe.bluelayer.org/recipe/10582/low-fat-peanut-butter-chocolate-crunch-bars"},{"id":"10580","title":"Caramel-Fudge Sauce","ingredients":"sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>cream, fluid, heavy whipping<br>butter, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>salt, table","directions":"Put the sugar, corn syrup, and water in a medium saucepan.<br>Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.<br>Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.<br>Pull pan from the heat and carefully add the cream and butter.<br>Take care; it may spatter.<br>Whisk until smooth.<br>Stir the chocolate, vanilla, and salt into the hot caramel until smooth.<br>Serve sauce warm.<br>Store in a sealed container in the refrigerator for up to 1 week.<br>Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy.<br>Be careful not to over heat or butter can separate from the caramel sauce.","url":"https://recipe.bluelayer.org/recipe/10580/caramel-fudge-sauce"},{"id":"10579","title":"Chocolate Krispy Bars Recipe","ingredients":"candies, marshmallows<br>butter, without salt<br>cocoa, dry powder, unsweetened","directions":"Heat marshmallows and butter over low heat.<br>Add in cereal.<br>Mix well.<br>Press into greased 9 x 13 inch pan.<br>Cold.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/10579/chocolate-krispy-bars-recipe"},{"id":"10571","title":"Oatmeal Lace Cookies","ingredients":"butter, salted<br>oats<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>salt, table","directions":"Melt the butter in a saucepan, set aside.<br>In a food processor, pulse the raw oats into tiny pieces.<br>Combine all ingredients: the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.<br>Using a measuring teaspoon, scoop a spoonful onto a baking sheet.<br>Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.<br>Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges.<br>Let them cool on the baking sheet.<br>Remove with a metal spatula and serve!<br>You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich.<br>These little sweets are quick and easy to make and oh so good!","url":"https://recipe.bluelayer.org/recipe/10571/oatmeal-lace-cookies"},{"id":"10569","title":"Salted Caramel Bark","ingredients":"syrups, corn, light<br>sugars, granulated<br>oil, corn, peanut, and olive<br>candies, semisweet chocolate<br>salt, table","directions":"Preheat oven to 350F.<br>In a large bowl, combine corn syrup, sugar, and salt.<br>stir in peanuts until evenly coated.<br>Spread in single layer on parchment paper-lined-jelly-roll pan.<br>Bake 15 minutes or until browned and carmelized.<br>Cool completely.<br>Stir into semisweet chocolate, melted, until well coated.<br>Spread evenly on waxed paper-lined pan.<br>Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/10569/salted-caramel-bark"},{"id":"10559","title":"Nutritious Ice Cream Sandwich","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>oats<br>leavening agents, baking soda<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>ice creams, vanilla","directions":"Preheat oven to 350 degrees F, and spray a cookie sheet with oil.<br>In a large bowl combine flour, date sugar and cinnamon.<br>In a medium size bowl combine oats and baking soda.<br>Add the hot water to the oats stirring well.<br>Add the oil and vanilla to oat mixture and stir to combine.<br>Pour the oat mixture into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts.<br>Drop rounded tablespoons of dough onto the cookie sheet, and flatten with a fork.<br>Bake for 15 minutes.<br>Remove from oven and cool before moving to a wire rack.<br>When cool place half the cookies upside down in two 9x13 casserole pans with lids.<br>Spoon ice cream onto each half and cover with another cookie.<br>When done cover casserole with lid and place in the freezer for 24 hours.<br>Remove sandwich as needed.","url":"https://recipe.bluelayer.org/recipe/10559/nutritious-ice-cream-sandwich"},{"id":"10557","title":"Two-Tone Chocolate Pudding Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>raspberries, raw<br>sugars, powdered","directions":"Beat white chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min.<br>Spoon into 4 dessert dishes.<br>Refrigerate 15 min.<br>Repeat with remaining pudding mix and milk, spooning pudding over white chocolate pudding layers in dessert dishes.<br>Refrigerate 15 min.<br>Top with raspberries before serving; sprinkle with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/10557/two-tone-chocolate-pudding-cups"},{"id":"10552","title":"Chocolate Almond Sauce","ingredients":"candies, semisweet chocolate<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>salt, table<br>nuts, almonds<br>nuts, almonds","directions":"In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat.<br>Stir in almonds and liqueur; cool slightly.<br>Serve warm over ice cream.<br>Refrigerate.<br>Reheating Sauce: Reheat sauce over low heat, stirring until smooth.","url":"https://recipe.bluelayer.org/recipe/10552/chocolate-almond-sauce"},{"id":"10537","title":"Fudgy Chocolate Cherry Float","ingredients":"cherries, sweet, raw<br>ice creams, chocolate<br>leavening agents, baking soda","directions":"LINE a dinner-sized plate with foil.<br>Place in freezer to chill for 10 minutes.<br>Turn Magic Shell bottle upside down and shake for at least 20 seconds.<br>SCOOP 6 rounded servings of cherry vanilla ice cream onto chilled plate.<br>Immediately coat with Magic Shell.<br>(To assemble later, return to freezer until ready to serve.<br>).<br>ASSEMBLE by placing two scoops of ice cream into 1 of 3 tall (12 ounce) glasses.<br>Fill glasses 2/3rds full with black cherry soda.<br>Serve immediately with iced tea spoons and straws.","url":"https://recipe.bluelayer.org/recipe/10537/fudgy-chocolate-cherry-float"},{"id":"10533","title":"Chocolate-Orange Angel Food Cake","ingredients":"sugars, powdered<br>wheat flour, white, cake, enriched<br>cocoa, dry powder, unsweetened<br>egg, white, raw, fresh<br>sugars, granulated<br>salt, table<br>orange juice, raw","directions":"Move oven rack to lowest position.<br>Heat oven to 375F (190C).<br>Sift together powdered sugar, flour, and cocoa.<br>Beat egg whites and cream of tartar in large bowl on medium speed until foamy.<br>Beat in granulated sugar, 2 tablespoon at a time, on high speed, adding salt with the last addition of sugar.<br>Continue beating until stiff and glossy.<br>Do not underbeat.<br>Sprinkle cocoa mixture, 1 tablespoon at a time, over meringue, folding in just until cocoa mixture disappears.<br>Spread batter in ungreased tube pan, 10x4 inches.<br>Gently cut through batter with metal spatula.<br>Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.<br>Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool.<br>Remove from pan.<br>Slice off top of cake about 1 inch down; set aside.<br>Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial inchwalls inch on each side.<br>Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick.<br>Spoon sherbet into cake cavity; smooth top.<br>Replace top of cake.<br>Cover and freeze about 3 hours or until firm.","url":"https://recipe.bluelayer.org/recipe/10533/chocolate-orange-angel-food-cake"},{"id":"10531","title":"Easy Chocolate Frosting Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, granulated<br>salt, table","directions":"Heat chocolate on top of double boiler.<br>Combine cream cheese with lowfat milk and gradually add in sugar and salt.<br>Stir in melted chocolate and beat till smooth.<br>Makes 2 c. frosting.","url":"https://recipe.bluelayer.org/recipe/10531/easy-chocolate-frosting-recipe"},{"id":"10529","title":"Natural Peanut Butter Chocolate Bon Bons","ingredients":"cocoa, dry powder, unsweetened<br>honey<br>peanut butter, smooth style, without salt","directions":"Measure out the cocoa powder into a mixing bowl.<br>Grease your measuring cup with a little oil or cooking spray to measure out 1/2 cup honey, and mix with the cocoa powder with a fork or whisk.<br>Blend until the mixture resembles frosting and there are no loose cocoa particles floating around.<br>Cut in the peanut butter, until the chocolate mix absorbs it.<br>Form balls of the mixture with your hands and place on a plate, and freeze for at least 2 hours prior to eating.<br>Can be eaten cold or frozen.","url":"https://recipe.bluelayer.org/recipe/10529/natural-peanut-butter-chocolate-bon-bons"},{"id":"10524","title":"Fondant for Gentle Chocolate Creams","ingredients":"Rose Chocolate Creams Pistachio Chocolate Creams Question Chocolate Creams Chocolate Peanut Brittle Chocolate Pop Corn Balls Chocolate Molasses Kisses<br>[Example]<br>NO OTHER Foods Solution Is made up of A Together with Historical past.<br>[Instance]<br>90<br>WALTER BAKER &amp; CO. LTD.<br>Demonstrated 1780.<br>52 Most AWARDS.<br>Home Created Sweet Recipes, as a result of Overlook Parloa<br>***<br>This document ought to be referred to as 13177−8.txt or 13177−8.zip ***** This and all connected information of distinct formats will be discovered within just:<br>Manufactured by way of Paul Murray, Annika and PG Dispersed Proofreaders. This e book was developed towards shots versus Feeding The united states: The Ancient American Cookbook Undertaking at Michigan Region Higher education<br>Up-to-date editions will switch the prior one−−the aged editions will be renamed.<br>91<br>redistribution.","directions":"You should Browse THIS Prior to YOU Spread OR Hire THIS Exertion<br>is effective if you adhere to the text of this settlement and assistance save cost-free<br>underneath.<br>copied or dispersed:<br>This e book is for the employ the service of of absolutely everyone wherever at no charge and with just about no limitations whatever. You may possibly copy it, provide it absent or re−retain the services of it below<br>1.E.7 or find permission for the retain the services of of the function and the Undertaking<br>1.E.6. You could possibly transform to and unfold this exertion within just any binary, compressed, marked up, nonproprietary or proprietary style, which includes any term processing or hypertext sort. Sadly, if you supply attain to or<br>you now employ the service of to work out your relevant taxes. The rate is owed to<br>You Deliver a total refund of any money compensated by means of a person who notifies<br>You offer you, within accordance with paragraph 1.F.3, a comprehensive refund of any<br>money paid out for a operate or a substitution copy, if a defect inside the digital function is figured out and stated to you in 90 times of receipt of the effort and hard work.<br>1.F.<br>to you for damages, selling prices and charges, which include legal expenditures. YOU Concur THAT YOU Consist of NO Treatments FOR Carelessness, Demanding Legal responsibility, BREACH OF Ensure OR BREACH OF Agreement<br>Unless of course These Furnished Within PARAGRAPH F3. YOU Concur<br>THAT THE Basis, THE TRADEMARK Operator, AND ANY DISTRIBUTOR Less than THIS Arrangement WILL NOT BE Responsible TO YOU FOR Real, Guide, Oblique, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU Supply Awareness OF THE Probability OF This kind of Destruction.<br>1.F.3. Minimal Specifically OF Alternative OR REFUND − If you investigate a defect within just this digital operate inside 90 times of finding it, you can get hold of a refund of the money (if any) you paid out for it as a result of sending a created cause to the particular person you been given the effort and hard work towards. If you gained the function upon a bodily medium, you need to return the medium with your penned cause. The individual or entity that offered you with the faulty operate may perhaps elect to offer a substitution copy within just lieu of a refund. If you acquired the get the job done electronically, the specific or entity marketing it to you may possibly opt for to provide you a instant chance to get hold of the hard work electronically inside lieu of a refund. If the moment copy is on top of that faulty, you may well need a refund inside creating devoid of additional prospects to repair the situation.<br>1.F.4. Unless for the constrained directly of alternative or refund fixed forth in just paragraph 1.F.3, this energy is delivered to you 'AS−IS' WITH NO OTHER WARRANTIES OF ANY Sort, Specific OR IMPLIED, Which includes Yet NOT Minimal TO WARRANTIES OF MERCHANTIBILITY OR Health FOR ANY Reason.<br>1.F.5. Some suggests do not make it possible for disclaimers of confident implied warranties or the exclusion or limitation of absolutely sure designs of damages. If any disclaimer or limitation fastened forth within just this settlement violates the legislation of the country suitable to this arrangement, the settlement shall be interpreted to create the optimum disclaimer or limitation authorised as a result of the pertinent country legislation. The<br>invalidity or unenforceability of any provision of this settlement shall not void the getting provisions.<br>1.F.6. INDEMNITY − You concur to indemnify and maintain the Base, the trademark operator, any consultant or personnel of the Base, everyone<br>Base<br>501(c)(3) insightful business well prepared below the legal guidelines of the nation of Mississippi and granted tax exempt name by means of the Interior Dollars Support. The Basis's EIN or federal tax identity quantity is 64−6221541. Its 501(c)(3) letter is revealed at<br>Archive Basis are tax deductible to the finish extent approved through U.S. federal legal guidelines and your place's regulations.<br>The Base's most important business is found at 4557 Melan Dr. S. Fairbanks, AK, 99712., however its volunteers and workers are scattered in the course of several areas. Its business workplace is identified at 809 North<br>For excess get in touch with content: Dr. Gregory B. Newby<br>Leader Executive and Director<br>Archive Base<br>$5,000) are specially vital to retaining tax exempt track record with the<br>IRS.<br>Although we are not able to and do not solicit contributions versus suggests the place we contain not achieved the solicitation benchmarks, we understand of no prohibition versus accepting unsolicited donations against donors inside this sort of claims who course of action us with promotions to donate.<br>World wide donations are gratefully authorised, nonetheless we can not create any statements amongst tax technique of donations obtained against exterior the United Claims. U.S. legislation by yourself swamp our minor workers.<br>Highest humans commence at our Internet internet site which is made up of the key PG search facility:<br>versus http://manybooks.world-wide-web/<br>100","url":"https://recipe.bluelayer.org/recipe/10524/fondant-for-gentle-chocolate-creams"},{"id":"10523","title":"Marshmallow Fudge","ingredients":"Chocolate Dipped Fruit Fudge Chocolate Cocoanut Cakes Baker's Chocolate \"Divinity\" Chocolate Nougatines<br>Undeniable Chocolate Caramels Chocolate Nut Caramels Ribbon Caramels<br>Fondant<br>Almond Chocolate Creams Cherry Chocolate Creams Chocolate Peppermints<br>Fig and Nut Chocolates Chocolate Marshmallows Maple Fondant Acorns Chocolate Almond Bars Almond Fondant Sticks Almond Fondant Balls Walnut Product Chocolates To Mildew Sweet for Dipping Chocolate Butter Creams","directions":"","url":"https://recipe.bluelayer.org/recipe/10523/marshmallow-fudge"},{"id":"10521","title":"Chocolate Oysterettes","ingredients":"Turkish Paste with French Fruit","directions":"","url":"https://recipe.bluelayer.org/recipe/10521/chocolate-oysterettes"},{"id":"10520","title":"Chocolate Peanut Clusters","ingredients":"\" Covered Almonds<br>\" Dipped Parisian Sweets","directions":"","url":"https://recipe.bluelayer.org/recipe/10520/chocolate-peanut-clusters"},{"id":"10519","title":"Spanish Chocolate Cake","ingredients":"MRS. HILL'S Sweet RECIPES:<br>Peppermints, Chocolate Mints, and many others. Chocolate Caramel Walnuts","directions":"","url":"https://recipe.bluelayer.org/recipe/10519/spanish-chocolate-cake"},{"id":"10518","title":"Chocolate Fudge with Fruit","ingredients":"\" Macaroons<br>Petits 4","directions":"","url":"https://recipe.bluelayer.org/recipe/10518/chocolate-fudge-with-fruit"},{"id":"10517","title":"Chocolate Puffs","ingredients":"MRS. SALZBACHER'S:","directions":"","url":"https://recipe.bluelayer.org/recipe/10517/chocolate-puffs"},{"id":"10516","title":"\" Chocolate","ingredients":"MRS. HILL'S:<br>88","directions":"","url":"https://recipe.bluelayer.org/recipe/10516/chocolate"},{"id":"10515","title":"Very hot Cocoa Sauce for Ice−product","ingredients":"Chocolate Macaroons MRS. EWING'S: Creamy Cocoa","directions":"","url":"https://recipe.bluelayer.org/recipe/10515/very-hot-cocoa-sauce-for-ice-product"},{"id":"10514","title":"Chocolate Jelly with Crystallized Green Gages","ingredients":"MRS. BEDFORD'S:","directions":"","url":"https://recipe.bluelayer.org/recipe/10514/chocolate-jelly-with-crystallized-green-gages"},{"id":"10513","title":"Chocolate Nougat Cake","ingredients":"\" Product Sweet<br>MRS. ARMSTRONG'S:","directions":"","url":"https://recipe.bluelayer.org/recipe/10513/chocolate-nougat-cake"},{"id":"10512","title":"\" Doughnuts","ingredients":"\" Buns<br>87<br>MRS. RORER'S: Chocolate Cake MRS. LINCOLN'S: Chocolate Caramels Overlook FARMER'S:","directions":"","url":"https://recipe.bluelayer.org/recipe/10512/doughnuts"},{"id":"10510","title":"Chocolate Marble Cake","ingredients":"\" Jelly<br>Cottage Pudding Vanilla Sauce Cocoanut Soufflé Chocolate Sauce Cocoa Biscuit","directions":"","url":"https://recipe.bluelayer.org/recipe/10510/chocolate-marble-cake"},{"id":"10508","title":"Chocolate Almonds","ingredients":"\" Coatings","directions":"","url":"https://recipe.bluelayer.org/recipe/10508/chocolate-almonds"},{"id":"10507","title":"Cracked Cocoa","ingredients":"For 3 Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Product Chocolate Product Pie<br>86","directions":"","url":"https://recipe.bluelayer.org/recipe/10507/cracked-cocoa"},{"id":"10506","title":"Chocolate Syrup","ingredients":"Fresh Beverages for Summer months<br>Miss out on BURR'S:","directions":"","url":"https://recipe.bluelayer.org/recipe/10506/chocolate-syrup"},{"id":"10505","title":"Product Chocolate Caramels","ingredients":"Sugar \" \"<br>Chocolate Creams, No. 1<br>\" \" No. 2 \" Cones<br>Genesee Bonbons","directions":"","url":"https://recipe.bluelayer.org/recipe/10505/product-chocolate-caramels"},{"id":"10504","title":"\" Meringue Pudding Milton Pudding Snow Pudding Chocolate Sauce","ingredients":"\" Sweet","directions":"","url":"https://recipe.bluelayer.org/recipe/10504/meringue-pudding-milton-pudding-snow-pudding-chocolate-sauce"},{"id":"10500","title":"\" Gingerbread Vanilla Icing Chocolate Icing","ingredients":"85","directions":"","url":"https://recipe.bluelayer.org/recipe/10500/gingerbread-vanilla-icing-chocolate-icing"},{"id":"10499","title":"COCOA−SHELLS","ingredients":"Within 1 lb. and 1−2 lb. plans<br>Cocoa−shells are the slim outer masking of the beans. They incorporate a style identical to still milder than cocoa. Their unbelievably small value sites them within just the obtain of all; and as providing a fulfilling and wholesome consume, they are deemed substantial to tea and espresso.<br>Packed simply just in just 1 lb. and 1/2 lb. papers, with our label and popularity upon them. Trade−mark upon each offer<br>CACAO DES AZTÈQUES<br>Within just containers, 6 pounds. each individual; 1−2 lb. bottles<br>A material previously acknowledged as Racabout des Arabes; a optimum balanced preparing; indispensable as an posting of diet regime for youngsters, convalescents, girls, and soft or old individuals. It is created of the simplest nutritive and<br>84<br>fixing chemicals, relevant for the utmost comfortable method. It is at this time a","directions":"_favourite breakfast beverage for gals and more youthful people today_, to whom it presents freshness and embonpoint. It incorporates resolved the circumstance of medication by means of imparting nearly anything which is smoothly digestible and at the identical season cost-free against the intriguing properties of espresso and tea, hence creating it primarily interesting for worried people or people affected with bad stomachs.<br>It consists of a exceptionally agreeable taste, is conveniently written, and includes obtained the commendation of eminent medical doctors as getting the simplest short article recognized for convalescents and all people today desiring a _gentle, digestible, nourishing and enhancing foodstuff_.<br>[Example]<br>INDEX TO RECIPES Overlook PARLOA'S:<br>Undeniable Chocolate (For Ingesting) Chocolate, Vienna Style and design Breakfast Cocoa","url":"https://recipe.bluelayer.org/recipe/10499/cocoa-shells"},{"id":"10497","title":"CHOCOLATE FOR CONFECTIONERS' Employ the service of","ingredients":"Liquid Chocolates−−undeniable, lovable, mild, medium and dim.<br>Soluble Cocoa−−for warm or chilly soda.","directions":"_Surely Pure−−cost-free versus coloring subject, chemical solvents, or adulterants of any sort, and consequently inside comprehensive conformity to the demands of all Countrywide and Place All-natural Foodstuff Legal guidelines._<br>VANILLA Capsules<br>This sort of are tiny areas of chocolate, produced versus the greatest beans, and finished up inside extravagant foil. The plans are tied with coloured ribbons, and are Pretty interesting inside of sort and tasty inside of product. They are considerably made use of for desserts and collations, and at picnics and entertainments for more youthful Those. They are strongly advised via medical professionals as a balanced and healthier confection for young children.<br>Trade−mark upon each and every package deal<br>83","url":"https://recipe.bluelayer.org/recipe/10497/chocolate-for-confectioners-employ-the-service-of"},{"id":"10493","title":"DOT CHOCOLATE","ingredients":"In just 1−2 lb. cakes; 12 lb. bins<br>81<br>A significant quality chocolate especially composed for home−generated candies, and for sportsmen's employ the service of. If you do not locate it at your grocer's create to us and we<br>will put you inside the route of becoming it.<br>In just \"The Path of the Woods−−A Guideline for Sportsmen\" Edward Breck, the writer, states:<br>\"Chocolate is at the moment recognised as a amazingly high−system foods upon account of its nutritive traits. * * * * * A 50 percent cake will hold a gentleman's strength up for a working day with no any other food items. I by no means hit off versus camp by means of myself without having a piece of chocolate in just my pocket. Do not, nevertheless, incorporate a thing to do with the mawkishly lovable chocolates of the sweet merchants or the imported milk chocolate, which are not acceptable for the explanation. We comprise one thing far better listed here within The united states within Walter Baker &amp; Co.'s \"Dot\" brand name, which is a bit sweetened.\"","directions":"","url":"https://recipe.bluelayer.org/recipe/10493/dot-chocolate"},{"id":"10492","title":"GERMAN Lovable CHOCOLATE","ingredients":"[Instance: WALTER BAKER &amp; CO'S. GERMAN Cute CHOCOLATE<br>FAC−SIMILE 1/4 LB. Bundle.]<br>Inside of 1−4 lb. and 1−8 lb. plans<br>is one of the greatest distinguished lovable chocolates bought anyplace. It is palatable, healthful and healthier and is a perfect most loved with young children.<br>_Beware of imitations. The trustworthy is stamped: \"S. German, Dorchester, Mass.\"_<br>Trade−mark (La Belle Chocolatière) upon just about every bundle","directions":"","url":"https://recipe.bluelayer.org/recipe/10492/german-lovable-chocolate"},{"id":"10491","title":"AUTO−Adorable CHOCOLATE","ingredients":"Inside of 1−6 lb. applications<br>A fantastic taking in chocolate, enclosed in just an desirable wrapper with an embossed illustration of an auto inside colours.<br>Trade−mark upon each individual offer","directions":"","url":"https://recipe.bluelayer.org/recipe/10491/auto-adorable-chocolate"},{"id":"10490","title":"CARACAS CHOCOLATE","ingredients":"[Case in point: WALTER BAKER &amp; CO'S. CARACAS Adorable CHOCOLATE<br>FAC−SIMILE 1/4 LB. Offer.]<br>Within 1−8 and 1−4 lb. programs","directions":"A tasty report. Optimistic to try to eat and Excellent to consume. It is one of the greatest and highest outstanding cute chocolates upon the market, and contains a continually improving sale inside of all areas of the place. If you do not obtain it at your grocer's, we will ship a quarter−pound cake through mail, pay as you go, upon receipt of<br>10 cents inside stamps or money. Trade−mark upon each individual deal CENTURY CHOCOLATE<br>Inside 1−4 lb. courses<br>A high-quality vanilla chocolate for feeding on or consuming. Put up within extremely resourceful wrappers.<br>Trade−mark upon each and every offer","url":"https://recipe.bluelayer.org/recipe/10490/caracas-chocolate"},{"id":"10489","title":"BAKER'S VANILLA CHOCOLATE","ingredients":"Within 1−2 lb. and 1−6 lb. cakes and 5c and 10c plans,<br>is confident to consist fully of final decision cocoa and sugar, flavored with<br>purely natural vanilla beans. Unique treatment is taken within its planning, and a demo will influence one that it is extremely a mouth watering post for taking in or consuming. It is the least difficult adorable chocolate in just the market. Utilised at receptions and night events in just destination of tea or espresso. The very low cakes style the highest hassle-free, palatable and wholesome short article of foods that can be carried by means of bicyclists, travelers and college students.<br>Trade−mark upon just about every deal","directions":"","url":"https://recipe.bluelayer.org/recipe/10489/bakers-vanilla-chocolate"},{"id":"10488","title":"BAKER'S CHOCOLATE","ingredients":"[Instance: WALTER BAKER &amp; CO'S. PREMIUM NO. 1<br>FAC−SIMILE OF 1/2 LB. Offer.]<br>In just 1−4 and 1−2 lb. cakes, 1 lb. applications, blue wrapper, yellow label<br>It is the purely natural substance of very carefully picked cocoa beans, to which absolutely nothing is made up of been excess and against which very little consists of been taken absent. Unrivaled for smoothness, delicacy and natural and organic taste. Celebrated for added than a century as a balanced, delectable and flesh−forming beverage. The higher acceptance and regularly enhancing sales of this post contain led to imitations upon a amazingly lengthy scale. To distinguish their product or service towards these kinds of imitations Walter Baker &amp; Co., Ltd., contain enclosed their cakes and pound programs inside a fresh envelope or circumstance of rigid paper, alternative in opposition to any other bundle. The shade of the circumstance is the very same color of deep blue heretofore made use of upon the Baker programs, and no variation contains been produced in just the colour (yellow) and layout of the label. Upon the outside the house of the circumstance, the status of the model is prominently published within just white letters. Upon the back again of each offer a coloured lithograph of the trade−mark, \"La Belle Chocolatière\" from time to time known as the Chocolate Woman, is posted. Vigorous proceedings will be taken versus every person imitating the deal.<br>Trade−mark upon every single bundle<br>79","directions":"","url":"https://recipe.bluelayer.org/recipe/10488/bakers-chocolate"},{"id":"10486","title":"4 ounces of Baker's Premium Chocolate,","ingredients":"1 tablespoonful of vanilla extract, or<br>1 teaspoonful of essence of peppermint.<br>76","directions":"Place all the elements, preserve the salt, chocolate and flavoring, higher than the fire; allow for boil immediately to 260°F., or until eventually brittle at the time demonstrated inside of chilly water. In the course of the ultimate of the cooking the sweet should be stirred persistently. Pour on to an oiled platter or marble; pour the chocolate, melted earlier mentioned scorching water, in excess of the sweet; as the sweet cools upon the edges, with a spatula or the hands, convert the edges in direction of the centre; progress this right until the sweet is chilly plenty of to pull; pull above a hook right until chilly; include the flavoring, a minimal at a season, throughout the pulling, minimize inside limited lengths and wrap within waxed paper.<br>WALTER BAKER &amp; CO., Ltd.<br>Set 1780<br>This Dwelling contains developed to be the biggest of its type within just the planet and it is made up of obtained that final result via generally trying to keep the most classic within the high quality of its cocoa and chocolate arrangements and advertising and marketing them at the least expensive rate for which unadulterated information of higher quality can be put on the market. Beneath go over of a similarity within track record, trade−mark, label or wrapper, a quantity of unscrupulous considerations incorporate, in just present decades, produced endeavours to obtain ownership of the Good market gained as a result of this Household, via trading upon its Terrific name−−advertising and marketing to unsuspecting customers solutions of distinctly inferior high-quality via symbolizing them to be the items of the trustworthy \"Baker's.\" The range of merchandise marketed inside this path is not as a result considerably of an problems to us as the discredit solid on our manufactures by means of main some customers to feel that Those people fraudulent information are of our manufacture and that we contain minimized the significant traditional managed for as a result quite a few yrs.<br>It is extremely hard to deliver the rip-off home to all purchasers, as individuals who are generating seek the services of of it request out−of−the−course locations where by deception will the much more simply move.<br>We incorporate letters versus housekeepers who incorporate applied the honest Baker products for yrs, indicating their indignation at the endeavours of unscrupulous sellers to foist on them inferior and adulterated material by means of fraudulently symbolizing them to be of our manufacture.<br>Statements in just the push and inside of the studies of the All-natural Foods Commissioners present that there are upon the market at this period countless cocoas and chocolates which consist of been addressed with adulterants, far more or much less injurious to health and fitness, for the rationale of cheapening the price tag and offering a fictitious physical appearance of richness and strength. The most secure class for purchasers, hence, is to invest in items bearing the popularity and trade−mark of a well−acknowledged and highly regarded model, and to create absolutely sure as a result of a watchful analysis that they are getting to be what they invest in.<br>Our Cocoa and Chocolate Arrangements are Undoubtedly PURE−−free of charge against coloring make a difference, chemical solvents, or adulterants of any type, and are consequently in just total conformity to the standards of all Nationwide and Place Organic Food items Regulations.<br>We include guiding us one hundred and twenty−9 several years of worthwhile manufacture, and fifty−2 optimum awards towards the Terrific business exhibitions within just Europe and The us.<br>We talk to the cooperation of all purchasers who need to have to order what they get and what they fork out for to assist us−−as a lot inside their particular focus as ours−−inside examining this sort of scams.<br>WALTER BAKER &amp; CO., Ltd.<br>Our registered assure underneath Nationwide Organic Foods Regulations is Serial No. 90. WALTER BAKER &amp; Co.'s Cocoa and Chocolate Arrangements","url":"https://recipe.bluelayer.org/recipe/10486/4-ounces-of-bakers-premium-chocolate"},{"id":"10485","title":"CHOCOLATE MOLASSES KISSES","ingredients":"[Example: CHOCOLATE MOLASSES KISSES.]<br>2 cups of espresso A sugar,<br>1/3 a cup of glucose, (purely natural corn syrup),<br>2/3 a cup of water,<br>1 cup of molasses,<br>2 tablespoonfuls of butter,<br>1/4 a teaspoonful of salt,","directions":"","url":"https://recipe.bluelayer.org/recipe/10485/chocolate-molasses-kisses"},{"id":"10484","title":"3 squares of Baker's Premium Chocolate,","ingredients":"1 teaspoonful of vanilla extract,<br>More than 4 quarts of popped corn, effectively salted.","directions":"Preset the sugar, glucose and water higher than the fire, stir until finally the sugar is melted, then clean down the facets of the saucepan, address and allow for boil 3 or 4 minutes, then remove the protect and permit cook with no stirring to the complicated ball diploma; insert the molasses and butter and stir persistently right up until brittle within just chilly water; remove versus the fire and, as shortly as the effervescent ceases, increase the chocolate, melted above very hot water, and the vanilla; stir, to combination the chocolate frivolously for the duration of the sweet, then pour on to the popped corn, blending the 2 jointly in the meantime. With buttered arms frivolously roll the<br>mix into minimal balls. Drive the combination alongside one another merely merely more than enough to keep it within condition. Discard all the tough kernels inside of the corn. Comprise the corn very hot<br>and inside of a sizzling bowl.","url":"https://recipe.bluelayer.org/recipe/10484/3-squares-of-bakers-premium-chocolate"},{"id":"10483","title":"CHOCOLATE POP CORN BALLS","ingredients":"75<br>[Case in point: CHOCOLATE POP CORN BALLS.]<br>1−1/2 cups of sugar,<br>1/3 a cup of glucose,<br>2/3 a cup of water,<br>1/3 a cup of molasses,<br>3 tablespoonfuls of butter,","directions":"","url":"https://recipe.bluelayer.org/recipe/10483/chocolate-pop-corn-balls"},{"id":"10482","title":"CHOCOLATE PEANUT BRITTLE","ingredients":"[Case in point: CHOCOLATE PEANUT BRITTLE.]<br>1−1/2 cups of sugar,<br>2/3 a cup of water,<br>1/2 a cup of glucose (normal corn syrup),<br>2 issue tablespoonfuls of butter,<br>1/2 a pound of uncooked shelled peanuts,<br>1 teaspoonful of vanilla extract,<br>1 stage teaspoonful of soda,<br>1 tablespoonful of chilly water,<br>1/2 a pound or added of Baker's \"Dot\" Chocolate.","directions":"Put the sugar, water and glucose in excess of the fire; stir right up until the sugar is dissolved; clean down the aspects of the saucepan with a material or the palms dipped within just chilly water, include and allow boil 3 or 4 minutes, then locate and allow cook to 275° F. (the moment a minor is cooled and chewed it clings nevertheless does not adhere to the enamel) incorporate the butter and peanuts and stir consistently right until the peanuts are effectively browned (or are of the colour of properly roasted peanuts). Dissolve the soda inside of the chilly water, include the vanilla and the soda and stir vigorously. Whilst the sweet is during foaming, transform it on to a heat and well−oiled marble or platter. As quickly as it incorporates cooled a minor upon the edges, choose maintain of it at the benefit and pull out as slim as likely. Loosen it in opposition to<br>the receptacle at the heart as a result of jogging a spatula beneath it, then transform the full sheet upside down, and once more pull as slim as prospective. Crack into reduced components and every time chilly coat with \"Dot\" Chocolate created as within just prior recipes. 50 % of a roasted peanut may possibly be established on every piece as lined. Be aware that the peanuts utilised within the brittle are uncooked. The little Spanish peanuts are the most straightforward for this reason. Following the peanuts are shelled, address them with boiling water, make it possible for boil up as soon as, then skim out and drive off the pores and skin, While they are well prepared to hire.","url":"https://recipe.bluelayer.org/recipe/10482/chocolate-peanut-brittle"},{"id":"10481","title":"Wonder CHOCOLATE CREAMS","ingredients":"[Instance: Ponder CHOCOLATE CREAMS.] Fondant,<br>Candied or Maraschino cherries, Flavoring of almond or vanilla, Chopped peanuts,<br>1/2 a pound of Baker's \"Dot\" Chocolate.<br>Soften the fondant earlier mentioned incredibly hot water and include the flavoring. Put a little bit of cherry within the backside of every starch impact, then change inside of the melted fondant, to fill the impressions and incorporate them stage upon the final. Allow the chocolate, destroyed<br>within just bits, be melted higher than sizzling water, then insert as several chopped peanuts as can be nicely stirred into it; allow amazing to more than 80° F. and within just it shed the creams,<br>74","directions":"one at a season; as protected dispose them upon desk oil material or waxed paper.","url":"https://recipe.bluelayer.org/recipe/10481/wonder-chocolate-creams"},{"id":"10480","title":"PISTACHIO CHOCOLATE CREAMS","ingredients":"Fondant,<br>Green color−paste,<br>1 teaspoonful of vanilla extract,<br>1/8 a teaspoonful of almond extract, Pistachio crazy in just slices and halves,<br>1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Having green color−paste, vanilla and almond extract mould the fondant within just very long designs. Place a little bit of nut in just each and every impact, prior to filling it with fondant. Anytime company coat with \"Dot\" Chocolate and preset 50 % a pistachio nut upon best.","url":"https://recipe.bluelayer.org/recipe/10480/pistachio-chocolate-creams"},{"id":"10479","title":"ROSE CHOCOLATE CREAMS","ingredients":"Fondant,<br>Damask rose color−paste,<br>1/2 to 1 entire teaspoonful of rose extract,<br>1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Put a component or the full of the fondant into a double boiler above boiling water. With the stage of a toothpick just take up a minimal of the color−paste and insert to the fondant; increase the extract and stir right up until the blend is incredibly hot, slender and<br>flippantly tinted. With 2 teaspoons reduce the combination into impressions designed inside starch; it really should be very hot and slim plenty of to work point upon supreme. Any time the styles are chilly, remove against the starch, brush closely and coat with \"Dot\" Chocolate.<br>[Case in point: ROSE AND PISTACHIO CHOCOLATE CREAMS.]","url":"https://recipe.bluelayer.org/recipe/10479/rose-chocolate-creams"},{"id":"10478","title":"FONDANT FOR Delicate CHOCOLATE CREAMS","ingredients":"2−1/2 cups of sugar,<br>1/3 a cup of glucose (natural corn syrup),<br>1 cup of water.","directions":"Put the sugar, glucose and water earlier mentioned the fire and stir right until boiling, then clean down the facets of the saucepan, address and end cooking as within just manufacturing everyday fondant. Allow cook to 238° F. Flip the syrup on to a wet marble or platter and ahead of it will become chilly change to a product with a picket spatula. Although the fondant commences to stiffen, scrape at as soon as into a bowl and<br>address with a wet material, yet do not make it possible for the fabric contact the fondant. Retain the services of this fondant inside the soon after recipes.","url":"https://recipe.bluelayer.org/recipe/10478/fondant-for-delicate-chocolate-creams"},{"id":"10477","title":"2−1/2 ozs of Baker's Premium Chocolate,","ingredients":"2 teaspoonfuls of vanilla,<br>1/2 a pound of Baker's \"Dot\" Chocolate.<br>72","directions":"Place the sugar, water, glucose and butter previously mentioned the fire; stir right until the sugar is<br>melted, then cook to the tender ball level, or 236° F.; pour upon a wet marble and go away till chilly; then pour upon the Premium Chocolate, melted previously mentioned very hot water, and with a spatula convert to a product. This course of action is extended than with the common fondant. Deal with the chocolate fondant with a bowl and make it possible for stand for 30 minutes; knead perfectly and fixed in excess of the fire inside a double boiler; increase<br>the vanilla and stir right until melted. The combination is previously prepared to be misplaced into very low impressions within just starch; whenever chilly and brushed totally free of starch dip in just \"Dot\" Chocolate. Whenever shedding the chocolate blend into the starch it<br>need to be simply just smooth ample to function place upon the best. If also tender it will not keep its form inside coating.","url":"https://recipe.bluelayer.org/recipe/10477/2-1-2-ozs-of-bakers-premium-chocolate"},{"id":"10476","title":"CHOCOLATE BUTTER CREAMS","ingredients":"[Case in point: CHOCOLATE BUTTER CREAMS.]<br>2−1/2 cups of sugar,<br>1/2 a cup of water,<br>1/4 a cup of glucose,<br>1/4 a cup of butter,","directions":"","url":"https://recipe.bluelayer.org/recipe/10476/chocolate-butter-creams"},{"id":"10475","title":"WALNUT CREAM−CHOCOLATES","ingredients":"[Example: WALNUT Product CHOCOLATES.]<br>2−1/2 cups of granulated sugar,<br>1/2 a cup of condensed milk,<br>1/2 a cup of water,<br>3 or 4 tablespoonfuls of thick caramel syrup, A minimal water,<br>1 teaspoonful of vanilla,<br>1/2 a pound of Baker's \"Dot\" Chocolate.<br>71","directions":"Put the sugar, condensed milk and water higher than the fire to boil, stir carefully yet generally, and permit cook to the gentle ball issue, or to 238°F. Ladle upon a wet marble and enable stand undisturbed till chilly; change to a product, then obtain<br>into a small mass; include with a bowl and make it possible for stand for 30 minutes; then knead the product; put it into a double boiler; insert the caramel syrup and the vanilla; stir generally even though the combination results in being very hot and slim; incorporate a tablespoonful or 2 of water, if critical, and lose the product combination<br>into impressions produced inside cornstarch. Employ 2 teaspoons to eliminate the product. At the time the sweet is chilly, choose it versus the starch. With a very little brush remove the starch that sticks to the sweet designs. Coat every piece with \"Dot\" Chocolate. As just about every piece is lined and shed on to the oil fabric, fastened 50 % an English walnut meat on the best.<br>TO Mildew Sweet Inside of STARCH IMPRESSIONS<br>Countless candies, particularly this sort of as are of some wide variety of fondant, are slender Although incredibly hot and solidify upon the outside the house anytime chilly, consequently that they may perhaps be \"dipped\" or included with chocolate. To condition sweet of this type, fill a lower pan with cornstarch, manufacturing it gentle on the greatest. Contain well prepared molds built of plaster paris, glued to a skinny strip of wooden, push People into the cornstarch; raise against the starch and repeat the impressions as quite a few occasions as the location will allow. If molds are not offered a thimble, spherical piece of picket, or the stopper of an oil or vinegar cruet will solution the motive, despite the fact that the impressions ought to be generated one at a year.","url":"https://recipe.bluelayer.org/recipe/10475/walnut-cream-chocolates"},{"id":"10474","title":"1/4 a pound of Baker's Premium Chocolate,","ingredients":"1 teaspoonful of vanilla extract,<br>1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Place the sugar, glucose and water in excess of the fire. Whisk right up until the sugar is dissolved. Clean down the aspects of the kettle as within just developing fondant. Enable boil to the smooth ball stage or to 238° F. Insert the almond paste, reduce into lower,<br>skinny sections, enable boil up vigorously, then transform on to a soaked marble. At the time<br>almost chilly switch to a product with a picket spatula. It will acquire in depth season to convert this blend to fondant. Go over and permit stand fifty percent an hour. Increase the Baker's Premium Chocolate, melted higher than warm water, and knead it within adequately. Increase at the exact same year the vanilla. The chocolate should really be excess scorching. At when reduce off a part of the fondant and knead it into a spherical ball; then roll it frivolously underneath the arms into a lengthy strip the form and dimensions of a lead pencil; style as lots of of this kind of strips as most popular; slice the strips into two−inch lengths and allow for stand to come to be corporation. Comprise geared up the \"Dot\"<br>Chocolate melted above scorching water and inside of this coat the composed sticks leaving the show up a very little hard.<br>ALMOND FONDANT BALLS<br>[Example: ALMOND FONDANT BALLS.]<br>Roll aspect of the almond fondant into little balls. Some of the \"Dot\" Chocolate will be remaining immediately after dipping the almond chocolate sticks. Remelt this above sizzling water, and inside it coat the balls evenly. As every ball is covered with the chocolate lose it on to a plate of chopped pistachio nut meats or of<br>chopped cocoanut (clean or dessicated). With a spoon sprinkle the chopped written content more than the balls.","url":"https://recipe.bluelayer.org/recipe/10474/1-4-a-pound-of-bakers-premium-chocolate"},{"id":"10473","title":"CHOCOLATE ALMOND BARS","ingredients":"[Example: CHOCOLATE ALMOND BARS.]<br>69<br>1/2 a cup of sugar,<br>3/4 a cup of glucose,<br>1/2 a cup of water,<br>(1/4 an ounce of paraffine at discretion),<br>1/2 a cup of blanched almonds, chopped wonderful,<br>1/3 the recipe for fondant,<br>3 or 4 ozs. of Baker's Chocolate,<br>1 teaspoonful of vanilla.","directions":"Soften the sugar within the water and glucose and allow boil to pertaining to 252° F., or among a delicate and a demanding ball. With out the paraffine cook a minor superior than with it. Insert the almonds and the vanilla, mixture meticulously and transform on to a marble or platter above which powdered sugar is made up of been sifted. Change out the sweet inside of this sort of a route that it will get a rectangular form upon the marble. Each time awesome more than enough ranking it inside strips around an inch and a quarter broad, and,<br>as it grows cooler, raise the strips, one by means of one, to a board and lower them in just components fifty percent or three−quarters of an inch extensive. Even though chilly, lose them, sugar facet down, within chocolate fondant published for \"dipping.\" With the fork press them here the fondant, elevate out, drain as significantly as prospective, and fastened on to oil material. Those boost on maintaining.<br>ALMOND FONDANT STICKS<br>[Case in point: ALMOND FONDANT STICKS.]<br>2−1/2 cups of espresso A or granulated sugar,<br>1/4 a cup of glucose,<br>1/2 a cup of water,<br>1/4 a pound of almond paste,","url":"https://recipe.bluelayer.org/recipe/10473/chocolate-almond-bars"},{"id":"10472","title":"2 or added squares of Baker's Chocolate,","ingredients":"1 teaspoon of vanilla,<br>Regarding 1/4 a cup of fine−chopped almonds, browned in just the oven.","directions":"Create fondant of the syrup, granulated sugar and chilly water, right after the instructions supplied for fondant generated of granulated sugar (product of tartar or other acid is not demanded inside of maple fondant). Effort and hard work some of the fondant, including confectioner's sugar as essential, into cone designs; allow Those people stand an hour or lengthier to harden on the exterior. Put a small of the fondant within a dish earlier mentioned sizzling water; increase Baker's Chocolate and vanilla as most well-liked and battle right up until the chocolate is frivolously combined for the duration of the fondant, then dip the cones inside of the chocolate and mounted them upon a piece of oil material or waxed paper. At the time all are dipped, raise the very first one dipped against the paper and dip the foundation once more within just the chocolate, and then within the chopped−and−browned almonds. Proceed right up until all incorporate been dipped.","url":"https://recipe.bluelayer.org/recipe/10472/2-or-added-squares-of-bakers-chocolate"},{"id":"10471","title":"CHOCOLATE MARSHMALLOWS","ingredients":"[Case in point: CHOCOLATE MARSHMALLOWS.]","directions":"Minimize the marshmallows within just halves, and put them, one by way of one, reduce aspect down, inside chocolate fondant (as penned for almond and cherry chocolate creams),<br>melted in excess of warm water and flavored to style with vanilla. Fight the chocolate with the fork, that it may perhaps not crust above, elevate out the marshmallow, convert it and, inside of doing away with the fork, go away its imprint inside of the chocolate; sprinkle at as soon as with a very little fine−chopped pistachio nut meat. To plan the ridiculous, fixed them previously mentioned the fire in just tepid water to go over, warm to the boiling position, drain, deal with with chilly water, then choose them up, one by means of one, and with the thumb and finger press the meat versus the pores and skin.<br>MAPLE FONDANT ACORNS<br>[Instance: MAPLE FONDANT ACORNS.]<br>2 cups of maple syrup,<br>1−3/4 cups of granulated sugar,<br>3/4 a cup of chilly water, Confectioner's sugar,","url":"https://recipe.bluelayer.org/recipe/10471/chocolate-marshmallows"},{"id":"10470","title":"3 or 4 ounces of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla.","directions":"Remove the stem and challenging spot more than the blossom close of the figs, and allow steam, with the water or wine, within just a double boiler until finally softened, then incorporate<br>the mad and chop extremely wonderful. Increase powdered sugar as is necessary to form the mix into balls. Soften the chocolate, making use of sufficient to safe the coloration of brown favored in just the coating and include to the fondant with the vanilla. Coat the fig−and−nut balls and shed them with the fork on to a piece of oil material or waxed paper in just the exact vogue as the cherry bon−bons. This sort of might be dipped within just \"Dot\" Chocolate in its place of fondant.","url":"https://recipe.bluelayer.org/recipe/10470/3-or-4-ounces-of-bakers-chocolate"},{"id":"10469","title":"FIG−AND−NUT CHOCOLATES","ingredients":"[Instance: FIG AND NUT CHOCOLATES.]<br>5 figs,<br>3 or 4 tablespoonfuls of water or sherry wine,<br>1/2 a cup of English walnut meats, Powdered sugar,<br>Fondant,","directions":"","url":"https://recipe.bluelayer.org/recipe/10469/fig-and-nut-chocolates"},{"id":"10468","title":"CHOCOLATE PEPPERMINTS","ingredients":"[Example: CHOCOLATE PEPPERMINTS.]","directions":"Soften a minor fondant and style it to style with essence of peppermint; go away the mix white or tint extremely delicately with green or purple color−paste.<br>With a teaspoon eliminate the mix on to waxed paper to deliver rounds of the exact size−−more than one inch and a quarter inside of diameter−−make it possible for this kind of stand inside of a neat level regarding one hour. Place pertaining to a cup of fondant inside of a double boiler, include 2 ounces of chocolate and a teaspoonful of boiling water, then stir (in excess of warm water) till the fondant and chocolate are melted and flippantly put together collectively; then lose the peppermints, one via one, into the chocolate mix, and remove them with the fork to a piece of oil fabric; allow stand until eventually the chocolate is fastened, Though they are prepared to seek the services of.","url":"https://recipe.bluelayer.org/recipe/10468/chocolate-peppermints"},{"id":"10467","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract, Bits of cherry.<br>Plan the facilities and coat within just the exact same fashion as the almond creams.","directions":"","url":"https://recipe.bluelayer.org/recipe/10467/2-squares-of-bakers-chocolate"},{"id":"10466","title":"CHOCOLATE COATING","ingredients":"Above one cup of fondant,","directions":"","url":"https://recipe.bluelayer.org/recipe/10466/chocolate-coating"},{"id":"10465","title":"CHERRY CHOCOLATE CREAMS Facilities","ingredients":"1/4 a cup of candied cherries, chopped great,<br>1/2 a cup of fondant.","directions":"","url":"https://recipe.bluelayer.org/recipe/10465/cherry-chocolate-creams-facilities"},{"id":"10464","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract, Several drops of water, as essential, Halves of blanched almonds.","directions":"Incorporate the chopped almonds with the fondant and vanilla; increase confectioner's sugar, a minimal at a period, and knead the mass properly, upon a marble or major platter; condition into a extensive roll, then reduce into little components of the exact dimension. Form Individuals into balls a generous fifty percent inch within diameter and depart them<br>more than an hour to harden upon the exterior. Put the fondant for the coating and<br>the chocolate (shaved or weakened within just components) within a double boiler (with scorching water within the very low receptacle); include the vanilla and the water and warmth until finally melted; consider out the spoon and put inside a dipping fork (a twine fork costing above 10 cents) combat the fondant, to hold it in opposition to crusting and lose within a<br>\"heart;\" with the fork protect it with fondant; put the fork beneath it and elevate it out, scrape the fork evenly upon the gain of the dish, to remove superfluous sweet, transform the fork above and eliminate the bon−bon on to waxed paper. Create a style with the fork within just getting it towards the sweet. At after thrust fifty percent of a blanched almond upon the supreme of the sweet, or the design and style generated with the fork will suffice. If at any period the coating be as well thick, increase a number of drops of water. If any be still left higher than, retain the services of it to coat full crazy or cherries.<br>[Instance: ALMOND AND CHERRY CHOCOLATE CREAMS.]","url":"https://recipe.bluelayer.org/recipe/10464/2-squares-of-bakers-chocolate"},{"id":"10463","title":"CHOCOLATE COATING","ingredients":"Regarding 1 cup of fondant,","directions":"","url":"https://recipe.bluelayer.org/recipe/10463/chocolate-coating"},{"id":"10462","title":"ALMOND CHOCOLATE CREAMS Facilities","ingredients":"1/4 a cup of blanched almonds, chopped fantastic,<br>1/2 a cup of fondant,<br>1/4 a teaspoonful of vanilla,<br>Confectioner's sugar for kneading and shaping.","directions":"","url":"https://recipe.bluelayer.org/recipe/10462/almond-chocolate-creams-facilities"},{"id":"10461","title":"1−1/4 squares of Baker's Premium Chocolate,","ingredients":"1 teaspoonful of vanilla extract.","directions":"WHITE LAYER<br>2/3 a cup of granulated sugar,<br>1/4 (scant) a cup of water,<br>1 cup, considerably less one tablespoonful, of glucose (purely natural corn syrup), 1/3 a pound of dessicated cocoanut.<br>Put the sugar, glucose, butter, product of tartar and the fourth a cup of milk<br>earlier mentioned the fire, stir till the mix boils, then incredibly bit by bit stir in just the unwind of the milk. Allow cook, stirring once in a while, to 248° F., or till, anytime confirmed inside water or upon a chilly marble, a fairly company ball could be shaped. Increase the chocolate and vanilla, merge very carefully and transform into 2 well−buttered shallow pans. For the white layer, put the sugar, water and glucose higher than the fire, stir right up until boiling, then include the cocoanut and stir from time to time right until a<br>tender ball could be fashioned every time a small of the mix is missing on a chilly marble. Put this combination above the fire, to dissolve the sugar, still do not enable it start to boil until finally the chocolate levels are grew to become into the pans. At the time the white blend is well prepared, convert more than enough of it on to one of the chocolate levels to create a layer pertaining to one−3rd an inch thick. Incorporate the other chocolate layer cooled, via track record in just chilly water; remove it in opposition to the pan and dispose<br>about the cocoanut layer. Enable stand right up until chilly and company, then minimize within cubes;<br>wrap each individual dice within waxed paper.<br>FONDANT<br>4 cups of granulated sugar,<br>1−1/2 cups of chilly water,<br>1/4 a teaspoonful of product of tartar, or 3 drops of acetic acid.<br>Fold the sugar and water within just a saucepan, fixed upon the back again portion of the number, till the sugar is melted, then attract the saucepan to a warmer component of the number, and stir right until the boiling actuality is accomplished; incorporate the product of tartar or acid and, with the hand or a material soaked consistently within chilly water, clean down the facets of the saucepan, to remove any grains of sugar that comprise been thrown there. Protect the saucepan and allow boil speedily 3 or 4 minutes. Remove the address, fixed inside of the thermometer−−if one is to be used−−and permit cook Quite promptly to 240° F., or the smooth ball level. Soaked the hand in just chilly water and with it dampen a marble slab or a major platter, then with no jarring the syrup convert it on to the marble or platter. Do not scrape out the saucepan or let the very last of the syrup to drip in opposition to it, as sugary quantities will damage the fondant by means of generating it grainy. Every time the syrup is chilly, with a steel scraper or a wood spatula, convert the edges of the mass against the middle, and carry on turning the edges within just till the mass commences to thicken<br>and increase white, then get the job done it up into a ball, scraping all the sugar versus the marble on to the mass; knead a little, then include greatly with a weighty piece of cotton fabric wrung out of chilly water. Permit the sugar stand for an hour or for a longer period to ripen, then remove the wet material and slice the mass into elements; push such seriously into a kitchen area bowl, protect with a material wrung out of water (this fabric really should not contact the fondant) and then with hefty paper. The fondant may perhaps be made use of the up coming working day, still is within just much better circumstance following<br>a lot of times, and may perhaps be stored practically indefinitely, if the material masking it be wrung out of chilly water and changed the moment inside 5 or 6 times. Fondant may perhaps be utilized, white or delicately coloured with vegetable color−pastes or with chocolate, as frosting for lower cakes, or éclairs or for generating sweet \"facilities,\" to be protected with chocolate or with some of the very same fondant tinted and flavored accurately.","url":"https://recipe.bluelayer.org/recipe/10461/1-1-4-squares-of-bakers-premium-chocolate"},{"id":"10460","title":"CHOCOLATE Levels","ingredients":"1−1/4 cups of granulated sugar,<br>1/2 cup of glucose (purely natural corn syrup) scant evaluate,<br>1/4 a cup of butter,<br>1/16 a teaspoonful of product of tartar,<br>1−1/4 cups of abundant milk,","directions":"","url":"https://recipe.bluelayer.org/recipe/10460/chocolate-levels"},{"id":"10459","title":"3 or 4 squares of Baker's Chocolate,","ingredients":"1−1/2 cups of English walnut meats,<br>2 teaspoonfuls of vanilla extract.","directions":"Place the sugar, glucose, one cup of the product and the butter more than the fire; stir and cook right until the combination boils vigorously, then little by little insert the other<br>cup of product. Do not let the mix to finish boiling though the product is currently being more. Cook until eventually the thermometer registers 250° F., stirring gently−−shift the thermometer, to stir below it−−each 4 or 5 minutes. With no a thermometer boil until−−anytime established as a result of getting rid of a very little inside of chilly water−−a complicated ball could possibly be fashioned in just the water. Remove in opposition to the fire, increase the chocolate and outrageous and fight till the chocolate is melted; combat inside the vanilla and flip into a biscuit pan, well oiled or buttered, to create a sheet three−fourths an inch thick. After virtually chilly flip in opposition to the pan and minimize into cubes.<br>RIBBON CARAMELS<br>[Case in point: RIBBON CARAMELS.]","url":"https://recipe.bluelayer.org/recipe/10459/3-or-4-squares-of-bakers-chocolate"},{"id":"10458","title":"CHOCOLATE NUT CARAMELS","ingredients":"[Example: CHOCOLATE NUT CARAMELS.]<br>2 cups of granulated sugar,<br>1−1/2 cups of glucose (purely natural corn syrup),<br>2 cups of product,<br>1 cup of butter,<br>63","directions":"","url":"https://recipe.bluelayer.org/recipe/10458/chocolate-nut-caramels"},{"id":"10457","title":"2−1/2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract.","directions":"Put the sugar, glucose, butter, product of tartar and one cup of the milk about the fire, stir consistently, and anytime the mass incorporates boiled a couple periods, bit by bit stir within just the relax of the milk. Do not allow the blend finish boiling though the milk is becoming further. Mix each several times and cook to 248° F., or, right until each time verified within chilly water, a challenging ball could be fashioned; insert the chocolate and vanilla and fight them meticulously during the sweet, then<br>transform it into 2 bread pans. The moment approximately chilly slice into squares.","url":"https://recipe.bluelayer.org/recipe/10457/2-1-2-squares-of-bakers-chocolate"},{"id":"10456","title":"Undeniable CHOCOLATE CARAMELS","ingredients":"[Example: Undeniable CHOCOLATE CARAMELS.]<br>2−1/2 cups of sugar,<br>3/4 cup of glucose, (normal corn syrup),<br>1/2 a cup of butter,<br>1/8 a teaspoonful of product of tartar,<br>2−1/2 cups of full milk, (not skimmed),","directions":"","url":"https://recipe.bluelayer.org/recipe/10456/undeniable-chocolate-caramels"},{"id":"10455","title":"CHOCOLATE NOUGATINES","ingredients":"[Example: CHOCOLATE NOUGATINES.]<br>1 cup of granulated sugar,<br>1/2 a cup of glucose,<br>1/2 a cup of honey (strained), Piece of paraffine dimension of a pea,<br>1/4 a cup of water,<br>1/4 a teaspoonful of salt,<br>The whites of 2 eggs, crushed dry,<br>1 cup of almond or English walnut meats, chopped fantastic,<br>1 teaspoonful of vanilla,<br>More than 1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Put the sugar, glucose, honey, paraffine and water around the fire, stir once in a while and enable boil to the complicated ball level, more than 248° F. Increase the salt to the eggs in advance of overcoming them, and slowly pour upon aspect of the syrup, conquering continually in the meantime with the egg beater; return the relax of the syrup to the fire and allow boil till it is brittle every time demonstrated inside chilly water or to<br>290° F. Then change this slowly on to the eggs, overcoming usually in the meantime. Return the complete to the saucepan, fixed in excess of the fire upon an<br>asbestos mat and overcome usually until finally it results in being crisp anytime proven inside of chilly water. Pour into a buttered pan a tiny much larger than an standard bread pan and preset apart to come to be chilly. Even though chilly lower into sections regarding an inch and a quarter extended and three−eighths of an inch extensive and thick. Coat such with \"Dot\" Chocolate.","url":"https://recipe.bluelayer.org/recipe/10455/chocolate-nougatines"},{"id":"10454","title":"BAKER'S CHOCOLATE \"DIVINITY\"","ingredients":"[Example: BAKER'S CHOCOLATE \"DIVINITY.\"]<br>1−1/2 cups of brown sugar,<br>1 cup of maple syrup,<br>1/2 a cup of glucose organic corn syrup,<br>1/2 a cup of water,<br>1/4 a teaspoonful of salt, The whites of 2 eggs,<br>1 cup of nut meats, chopped fantastic,<br>2 squares of Baker's Chocolate, weakened within just parts.<br>61","directions":"Make it possible for the sugar, syrup, glucose and water stand upon the again of the wide range, stirring often, until eventually the sugar is melted, then address and make it possible for boil 5<br>minutes. Remove the address and make it possible for boil to comfortable break, 287° F., or, until finally any time verified inside water a ball that rattles in just the cup will be fashioned. Incorporate the salt and chocolate and combat about the fire, till the chocolate is melted, then pour inside of a good circulation on to the whites of eggs, crushed dry, overcoming persistently in the meantime; incorporate the mad and pour into a pan included with waxed paper. Within in excess of 15 minutes carry the sweet in opposition to the pan (by way of the finishes of the paper still left for the motive) and slice it into minimal oblongs or squares. The sweet<br>should really be stirred normally for the duration of the closing of the cooking. Within just cooking with out a thermometer one is accountable to remove the sweet in opposition to the fire far too soon−−if this occurs, return, egg whites and all, to the saucepan, fastened this into a dish of boiling water and stir always right until the combination thickens, then pour<br>into the pan covered with paper. Upon no account permit even a several drops of water boil into the sweet.","url":"https://recipe.bluelayer.org/recipe/10454/bakers-chocolate-divinity"},{"id":"10453","title":"1/2 a pound of dessicated cocoanut,","ingredients":"1/2 a pound or Baker's \"Dot\" Chocolate.","directions":"Warm the sugar, water and glucose to the boiling simple fact, incorporate the cocoanut and stir normally though cooking to the smooth ball amount, or, until finally a very little of the sweet shed upon a chilly marble could be rolled into a ball. Shed, by means of reduced teaspoonfuls, on to a marble or waxed paper, to create very little, thick, as an alternative asymmetric rounds. Though chilly coat with \"Dot\" Chocolate melted previously mentioned very hot<br>water and cooled accurately. These types of cakes are Really conveniently included.","url":"https://recipe.bluelayer.org/recipe/10453/1-2-a-pound-of-dessicated-cocoanut"},{"id":"10452","title":"CHOCOLATE COCOANUT CAKES","ingredients":"[Case in point: CHOCOLATE COCOANUT CAKES.]<br>2/3 a cup of granulated sugar,<br>1/4 a cup scant evaluate of water,<br>One cup, considerably less one tablespoonful, of glucose,","directions":"","url":"https://recipe.bluelayer.org/recipe/10452/chocolate-cocoanut-cakes"},{"id":"10451","title":"CHOCOLATE FOR DIPPING","ingredients":"1/2 a cake or even further of Baker's \"Dot\" Chocolate.","directions":"Mix the sugar, syrup, glucose and product until finally the sugar is melted, address and make it possible for boil 3 or 4 minutes, then discover and make it possible for boil stirring generally yet fairly carefully until finally a gentle ball might be fashioned inside of chilly water, or, right up until the<br>thermometer registers 236° F. Mounted the saucepan upon a cake cooler and once the blend will become amazing, increase the fruit and fight until eventually it will become thick, then flip into pans covered with waxed paper. Within relating to 15 minutes slice into squares. Coat this sort of with the \"Dot\" Chocolate.","url":"https://recipe.bluelayer.org/recipe/10451/chocolate-for-dipping"},{"id":"10449","title":"CHOCOLATE DIPPED FRUIT FUDGE","ingredients":"[Example: CHOCOLATE DIPPED FRUIT FUDGE.]","directions":"","url":"https://recipe.bluelayer.org/recipe/10449/chocolate-dipped-fruit-fudge"},{"id":"10448","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla.","directions":"Commence with the initially batch and the moment this is just about boiled more than enough, established the moment batch to cook, arranging it within the similar fashion as the initial. Mix the sugar and product, previously mentioned a as a substitute slack fire, until finally the sugar is melted, Even though the sugar boils clean down the aspects of the pan as within just creating fondant, preset inside the thermometer and cook more than a straightforward fire, with out stirring, to the comfortable ball<br>diploma, 236° F.; increase the butter, salt and chocolate, melted or shaved good, and permit boil up vigorously, then remove to a cake cooler (or 2 spoon addresses to permit a flow of air in this article the pan). Inside of the meantime the moment batch really should be cooking and the marshmallows be gotten geared up. Whilst the to start with batch is around chilly increase the vanilla and battle the sweet vigorously right up until it starts off to thicken, then change it into a pan protected with waxed paper. At after dispose the halves of marshmallows stop alongside one another<br>on the supreme of the fudge. Before long the other dish of fudge will be organized; established it into chilly water and at the time virtually chilly, insert the vanilla and overcome as within the 1st batch, then pour it in excess of the marshmallows. Any time the full is with regards to chilly flip it on to a marble, or hardwood board, pull off the paper and slash into cubes. If one is capable to perform rather suddenly, however one batch require be published, fifty percent of it currently being spread about the marshmallows.","url":"https://recipe.bluelayer.org/recipe/10448/2-squares-of-bakers-chocolate"},{"id":"10447","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla,<br>Just about fifty percent a pound of marshmallows, break in just halves.<br>2nd BATCH<br>2 cups of granulated sugar,<br>1 cup of product,<br>1/4 a teaspoonful of salt,<br>1 tablespoonful of butter,","directions":"","url":"https://recipe.bluelayer.org/recipe/10447/2-squares-of-bakers-chocolate"},{"id":"10445","title":"1−1/2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract.<br>58","directions":"Boil the sugar, milk and water to 236° F., or to the \"tender ball\" stage; stir carefully every single number of minutes; include the butter and make it possible for boil up vigorously, then<br>remove versus the fire and increase the chocolate; allow for stand undisturbed right up until interesting, then insert the vanilla and combat the sweet till it thickens and starts to sugar. Ladle into a pan included with paper to stand until finally cooled to some degree; transform in opposition to the mould and with a French cutter or a sharp edged tube slash into<br>symmetrical designs.","url":"https://recipe.bluelayer.org/recipe/10445/1-1-2-squares-of-bakers-chocolate"},{"id":"10443","title":"MARBLED FUDGE","ingredients":"[Case in point: MARBLED FUDGE.]<br>2 cups of granulated sugar,<br>1/4 a cup of glucose (purely natural corn syrup),<br>1−1/2 cups of product,<br>1 tablespoonful of butter,<br>2 squares of Baker's Chocolate, scraped good or melted, 2 teaspoonfuls of vanilla.","directions":"Fold the sugar, glucose and product previously mentioned a slack fire right up until the sugar is melted; go the saucepan to a warmer section of the amount and carry on stirring right until the combination boils, then allow boil, stirring each individual 3 or 4 minutes extremely carefully, till the thermometer registers 236° F., or, until eventually a comfortable ball can be shaped inside of chilly water. Remove against the fire and pour one−fifty percent of the combination earlier mentioned the chocolate. Established both equally dishes upon a cake rack, or upon a little something that will allow for the air to flow into in this article the dishes. Each time the blend cools a minimal, obtain some one to battle one dish of the fudge; insert a teaspoonful of vanilla to just about every dish, and combat till thick and marginally grainy, then put the combination within just a pan, included with waxed paper, very first a minimal of one and then of the other, to present a marbled affect. Whilst practically chilly switch against the pan, peel<br>off the paper and minimize into cubes.","url":"https://recipe.bluelayer.org/recipe/10443/marbled-fudge"},{"id":"10442","title":"2 squares of Baker's Chocolate,","ingredients":"1/2 a cup of product,<br>1 tablespoonful of butter.","directions":"Boil 7 minutes; then combat and spread within buttered tin to amazing.<br>2 cups of brown sugar,<br>1/2 a cup of product,<br>1 teaspoonful of vanilla extract,<br>1 cup of walnut meats, chopped good, Butter dimension of a walnut.<br>Boil 10 minutes; then battle and pour upon best of fudge by now within just pan. Though interesting, lower in just squares.<br>57","url":"https://recipe.bluelayer.org/recipe/10442/2-squares-of-bakers-chocolate"},{"id":"10440","title":"WELLESLEY MARSHMALLOW FUDGE","ingredients":"[Case in point: WELLESLEY MARSHMALLOW FUDGE.]","directions":"Warmth 2 cups of granulated sugar and one cup of abundant milk (product is improved). Incorporate 2 squares of Baker's Chocolate, and boil right until it hardens in just chilly water. Only just before it is finished incorporate a reduced piece of butter, then commence to stir in just marshmallows, crushing and overcoming them with a spoon. Move forward to stir inside of marshmallows, immediately after the fudge includes been taken towards the fire, till 50 percent a pound contains been stirred into the fudge. Great in just sheets three−quarters of an inch thick, and lower inside cubes.","url":"https://recipe.bluelayer.org/recipe/10440/wellesley-marshmallow-fudge"},{"id":"10439","title":"SMITH School FUDGE","ingredients":"[Case in point: SMITH University FUDGE.]","directions":"Soften one−quarter cup of butter. Mixture alongside one another within a independent dish one cup of white sugar, one cup of brown sugar, one−quarter cup of molasses and one−50 % cup of product. Include this to the butter, and once it incorporates been introduced to a boil proceed boiling for 2 and one−fifty percent minutes, stirring immediately. Then increase 2 squares of Baker's Premium No. 1 Chocolate, scraped great.<br>Boil this 5 minutes, stirring it to start with speedily, and then a lot more slowly and gradually in direction of the finish. As soon as it includes been taken versus the fire, include one and one−50 % teaspoonfuls of vanilla. Then stir often until finally the mass thickens. Ladle into buttered pan and fastened inside of a awesome Room.","url":"https://recipe.bluelayer.org/recipe/10439/smith-school-fudge"},{"id":"10438","title":"VASSAR FUDGE","ingredients":"[Example: VASSAR FUDGE.]<br>2 cups of white granulated sugar,<br>1 cup of product,<br>1 tablespoonful of butter,<br>1/4 a cake of Baker's Premium No. 1 Chocolate.","directions":"Place inside the sugar and product, and Although this will become incredibly hot put within the chocolate, ruined up into good components. Whisk vigorously and persistently. Place in just butter While it commences to boil. Whisk right until it creams Even though crushed upon a saucer. Then remove and overcome until finally pretty interesting and pour into buttered tins. The moment chilly slash within just diamond−fashioned components.","url":"https://recipe.bluelayer.org/recipe/10438/vassar-fudge"},{"id":"10437","title":"2 squares of Baker's Chocolate,","ingredients":"3 cups of pecan nut meats.<br>55","directions":"Fold the sugar and product in excess of the fire until eventually the sugar is melted, then make it possible for boil to the tender ball level, or to 236° F. Incorporate the chocolate, melted or shaved great, and battle it within, then pour the combination on to the cup of sugar cooked to caramel; make it possible for the combination boil up at the time, then remove in opposition to the fire; include the nut meats and overcome until finally the mass commences to thicken. Anytime chilly more than enough to<br>keep its form lose on to an oil fabric or marble, a teaspoonful inside a location, and at the moment fastened a fifty percent nut meat upon every single. 2 folks are essential to create this sort of pralines, one to lose the mix, the other to embellish with the halves of<br>the ridiculous. The mix will become soft and enterprise just about quickly. Maple or brown sugar might be utilised within point of all or a section of the total of granulated sugar selected.","url":"https://recipe.bluelayer.org/recipe/10437/2-squares-of-bakers-chocolate"},{"id":"10436","title":"Decision CHOCOLATE PECAN PRALINES","ingredients":"[Case in point: CHOCOLATE PECAN PRALINES.]<br>3 cups of granulated sugar,<br>1 cup of product,<br>1 cup of sugar cooked to caramel,","directions":"","url":"https://recipe.bluelayer.org/recipe/10436/decision-chocolate-pecan-pralines"},{"id":"10435","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract,<br>1 cup of French candied fruit, cherries, angelica, citron, etcetera., chopped wonderful.","directions":"Allow for the gelatine stand within just the fifty percent cup of chilly water until finally it consists of taken up all of the water. Whisk the sugar and the two−thirds a cup of chilly water previously mentioned the fire until eventually the sugar is dissolved and the syrup is boiling, then increase the gelatine and enable cook 20 minutes; include the cinnamon, the chocolate, melted more than scorching water, and battle all with each other, then incorporate the vanilla and the fruit; make it possible for stand in just a awesome vacation spot for a season, then Although it thickens a small change into an unbuttered bread pan and fastened apart until finally the upcoming working day. To unmold different the paste in opposition to the pan−−at the edge−−with a sharp−pointed knife. Sift confectioner's sugar earlier mentioned the best, then with the rules of the hands carefully pull the paste versus the pan to a board dredged with confectioner's sugar; slash into strips, then into minor squares. Roll each and every sq. within confectioner's sugar. Inside of chopping retain sugar involving the knife and the paste.","url":"https://recipe.bluelayer.org/recipe/10435/2-squares-of-bakers-chocolate"},{"id":"10434","title":"TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED","ingredients":"[Example: TURKISH PASTE WITH FRENCH FRUIT.]","directions":"3 place tablespoonfuls of granulated gelatine,<br>1/2 a cup of chilly water,<br>2 cups of sugar,<br>2/3 a cup of chilly water,<br>1 teaspoonful of floor cinnamon,","url":"https://recipe.bluelayer.org/recipe/10434/turkish-paste-with-french-fruit-chocolate-flavored"},{"id":"10433","title":"CHOCOLATE OYSTERETTES, Simple AND WITH CHOPPED FIGS","ingredients":"[Case in point: CHOCOLATE OYSTERETTES.]","directions":"Oyster crackers, salted desired, fine−chopped, roasted peanuts or raisins or 3 or 4 basket figs or a minor French fruit reduce inside of unbelievably tiny bits,<br>1/2 a pound or additional of Baker's \"Dot\" Chocolate.<br>Opt for fresh−baked crackers totally free in opposition to crumbs. Dip within just \"Dot\" Chocolate, generated geared up as within just preceding recipes, and dispose upon oil fabric or waxed paper. For a variation insert figs or other fruit, minimize Quite fantastic, or chopped ridiculous to the chocolate prepared for dipping.<br>54","url":"https://recipe.bluelayer.org/recipe/10433/chocolate-oysterettes-simple-and-with-chopped-figs"},{"id":"10432","title":"Loaded DATES, CHOCOLATE DIPPED","ingredients":"[Case in point: Filled DATES, CHOCOLATE DIPPED.]","directions":"Slash conclusion dates open upon one aspect and remove the seeds. Fill the open House within just the dates with a strip of taken care of ginger or pineapple, chopped ridiculous or chopped ridiculous combined with white or chocolate fondant; push the dates into a smaller sort to preserve inside the filling, then dip them, one by means of one, inside \"Dot\" Chocolate.","url":"https://recipe.bluelayer.org/recipe/10432/loaded-dates-chocolate-dipped"},{"id":"10431","title":"1−1/2 ounces of Baker's Chocolate,","ingredients":"1/3 a cup of confectioner's sugar,<br>1/4 a teaspoonful of salt, Chocolate Fondant or Baker's \"Dot\" Chocolate.<br>53","directions":"Pour boiling water above the figs and dates, enable boil up as soon as, then drain as<br>dry as likely; remove stones in opposition to the dates, the stem finishes in opposition to the figs; chop the fruit and nut meats (almonds really should be blanched) in just a foods chopper; include the salt; and the sugar and exertion the entire to a comfortable paste; incorporate the chocolate, melted, and operate it lightly throughout the mass. Include far more sugar if it is required and roll the blend into a sheet one−fourth an inch thick. Lower into strips an inch extensive. Reduce the strips into diamond−formed parts (or squares); roll these types of within just confectioner's sugar or dip them within chocolate fondant or within just Baker's \"Dot\" Chocolate, and sprinkle a tiny fine−chopped pistachio nut meats upon the supreme of the dipped components. Whenever rolling the blend hire confectioner's sugar upon board and rolling pin.","url":"https://recipe.bluelayer.org/recipe/10431/1-1-2-ounces-of-bakers-chocolate"},{"id":"10430","title":"Simple AND CHOCOLATE DIPPED PARISIAN SWEETS","ingredients":"[Case in point: CHOCOLATE DIPPED PARISIAN SWEETS.]<br>1/2 a cup of Sultana raisins,<br>5 figs,<br>1 cup of dates,<br>2 ounces citron,<br>2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one","directions":"wide range or a mix),","url":"https://recipe.bluelayer.org/recipe/10430/simple-and-chocolate-dipped-parisian-sweets"},{"id":"10429","title":"CHOCOLATE Lined ALMONDS","ingredients":"[Instance: CHOCOLATE Lined ALMONDS.]","directions":"Pick out outrageous that are plump at the finishes. Retain the services of them without the need of blanching. Brush, to remove grime. Soften \"Dot\" Chocolate and Whilst cooled adequately shed the ridiculous, one at a period, into the middle of it; drive the insane down below with the fork, then shed on to waxed paper or oil fabric. Inside doing away with the fork create a<br>style and design upon the best of every single nut. These kinds of are efficiently written and are in particular very good.","url":"https://recipe.bluelayer.org/recipe/10429/chocolate-lined-almonds"},{"id":"10428","title":"CHOCOLATE PEANUT CLUSTERS","ingredients":"[Case in point: CHOCOLATE PEANUT CLUSTERS.]<br>52","directions":"Shell a quart of freshly−roasted peanuts and remove the skins. Get rid of the peanuts, one by means of one, into the heart of a dish of \"Dot\" Chocolate generated<br>prepared for employ the service of; raise out on to oil fabric with a dipping fork (a twine fork arrives for the rationale, nevertheless a silver oyster fork options properly) to deliver categories of a few crazy,−−2 listed here, facet via aspect, and one around and among the other individuals.","url":"https://recipe.bluelayer.org/recipe/10428/chocolate-peanut-clusters"},{"id":"10427","title":"CHOCOLATE DIPPED PEPPERMINTS","ingredients":"(Raw Fondant)<br>[Instance: CHOCOLATE DIPPED PEPPERMINTS.]<br>51<br>Plan green, white, purple and chocolate coloured mints as a result of the to start with recipe.<br>At the time they incorporate dried off a minor work a spatula down below just about every and transform to dry the other aspect. Coat with Baker's \"Dot\" Chocolate.<br>GINGER, CHERRY, APRICOT and NUT CHOCOLATES [Case in point: GINGER, CHERRY, APRICOT AND NUT<br>CHOCOLATES.]<br>White of 1 egg,<br>2 tablespoonfuls of chilly water, Sifted confectioner's sugar, Almond or rose extract, Managed ginger,<br>Candied cherries, Candied apricots, Halves of almond, Halves of pecan insane,<br>1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Employ the 1st 4 elements inside of generating raw fondant. (Caramel syrup is a suitable addition to this fondant, particularly if crazy are to be made use of. Hire a few tablespoonfuls of syrup and one tablespoonful of water with one egg white rather of the 2 tablespoonfuls of water indicated within the recipe). Effort and hard work the fondant for some season, then crack off minimal bits and wrap near very little elements of the fruit, then roll inside the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it<br>with the hands and hire to go over a full pecan or English walnut meat. Preset every single condition upon a plate as it is completed. They will harden amazingly out of the blue. Dip these kinds of, one as a result of one, inside of Baker's \"Dot\" Chocolate and preset upon an oil fabric.","url":"https://recipe.bluelayer.org/recipe/10427/chocolate-dipped-peppermints"},{"id":"10426","title":"CHOCOLATE CARAMEL WALNUTS","ingredients":"(Raw Fondant)<br>[Instance: CHOCOLATE CARAMEL WALNUTS.] White of 1 egg,<br>3 tablespoonfuls of maple or caramel syrup,<br>1 tablespoonful of water, Sifted confectioner's sugar,<br>1 teaspoonful of vanilla extract,<br>50<br>2 or much more squares of Baker's Chocolate, English walnuts.<br>Fight the white of egg marginally, incorporate the syrup, water, sugar as essential, the chocolate, melted earlier mentioned very hot water, and the vanilla, in addition much more water if important. Perform with a silver plated knife and knead right up until correctly merged, then crack off very little sections of uniform dimension and roll them into balls, inside the hollow of the hand, flatten the balls a tiny, preset the 50 % of an English walnut on each individual, urgent the nut into the sweet and therefore flattening it even now a lot more. The caramel presents the chocolate a especially pleasant style.<br>HOW TO COAT CANDIES, &amp;c., WITH BAKER'S \"DOT\" CHOCOLATE Fifty percent a pound of \"Dot\" Chocolate will coat Very a range of sweet or other<br>\"facilities,\" nonetheless as element of chocolate and an even temperature in the course of the","directions":"complete season one is at energy are imperative, it is effectively, While effortless, to soften a bigger sum of chocolate. At the time chilly, the unused chocolate could be slice versus the dish and established apart for employ the service of at a long term period. If the chocolate be at the ideal temperature Whilst the facilities are dipped within just it, it will provide a abundant, shiny coating no cost against destinations, and the candies will not contain a spreading foundation. Once a pair facilities incorporate been dipped fixed them within just a amazing Space to harden. The crucial utensils are a cord fork and a exceptionally low double boiler. The internal dish of the boiler should really be of these types of sizing that the melted chocolate will occur practically to the final of it. Split the chocolate within just tiny parts and encompass with hot water, stir from time to time When melting.<br>Although the melted chocolate includes cooled to more than 80° F. it is geared up to seek the services of. Reduce what ever is to be covered into the chocolate, with the fork drive it<br>right here the chocolate, carry out, attract throughout the benefit of the dish and shed on to a piece of desk oil material or on to waxed paper. Do not make it possible for a shed of water just take into the chocolate.","url":"https://recipe.bluelayer.org/recipe/10426/chocolate-caramel-walnuts"},{"id":"10425","title":"1 or 2 squares of Baker's Chocolate, Green coloration paste,","ingredients":"Purple shade paste.","directions":"Battle the egg upon a plate, increase the chilly water and bit by bit perform inside sugar sufficient to deliver a corporation paste. Divide the sugar paste into a few areas. To one portion include the peppermint and a unbelievably tiny of the green shade paste. Just take the paste versus the jar with a picket enamel decide on, include still a minimal. Effort and knead the blend right until the paste is flippantly dispersed in the course of. Roll the sweet into a sheet one−fourth an inch thick, then minimize out into lower rounds or other form with any utensil that is handy. Shade the instant element a Pretty comfortable crimson, taste with rose extract and reduce out inside the similar trend as the to start with. To the closing section incorporate one or 2 squares of Baker's Chocolate, melted previously mentioned very hot water, and taste with peppermint. Include far too a very little water, as the chocolate will create the combination thick and crumbly. Start through including<br>a tablespoonful of water, then increase even further if essential, knead and slash People as the other people.","url":"https://recipe.bluelayer.org/recipe/10425/1-or-2-squares-of-bakers-chocolate-green-coloration-paste"},{"id":"10424","title":"SPANISH CHOCOLATE CAKE","ingredients":"One cup of sugar, one−50 % a cup of butter, one−50 % a cup of lovable milk, 3 cups of flour, 2 eggs, one teaspoonful of soda dissolved in just warm water. Put upon the stove one cup of milk, one−50 % a cup of Baker's Chocolate, grated; stir until finally dissolved; then stir into it one cup of sugar and the yolk of one egg stirred collectively; as soon as neat style with vanilla. Even though this is cooling overcome up the 1st aspect of the cake and insert the chocolate custard. Roast within just levels. Ice upon best and amongst the levels.<br>Home Designed Candies<br>Recipes Particularly Written by means of Mrs. Janet McKenzie Hill<br>PEPPERMINTS, CHOCOLATE MINTS, And so forth. (Raw Fondant)<br>49<br>[Instance: PEPPERMINTS, CHOCOLATE MINTS, And many others.]<br>White of 1 egg,<br>2 tablespoonfuls of chilly water, Sifted confectioner's sugar,<br>1/2 teaspoonful of essence of peppermint or a several drops of oil of<br>peppermint,","directions":"","url":"https://recipe.bluelayer.org/recipe/10424/spanish-chocolate-cake"},{"id":"10423","title":"POTATO CAKE","ingredients":"2 cups of white sugar, one cup of butter, one cup of scorching mashed","directions":"potatoes, one cup of chopped walnuts, 50 % a cup of adorable milk, 2 cups of flour, 4 eggs properly crushed, 5 teaspoonfuls of melted chocolate, one tablespoonful every single of cloves, cinnamon and nutmeg, 2 teaspoonfuls of baking powder. Bake within levels and seek the services of marshmallow filling.","url":"https://recipe.bluelayer.org/recipe/10423/potato-cake"},{"id":"10422","title":"CHOCOLATE MACAROONS","ingredients":"Fold to a paste whites of 7 eggs, three−fourths a pound of sifted sugar, one−50 percent a pound of almonds pounded fairly wonderful, and 2 ounces of grated Baker's Chocolate. Consist of organized wafer paper minimize spherical, upon which lay components of the combination rolled to match the wafer. Push one−50 % a blanched almond upon just about every macaroon and bake inside of a delicate oven.<br>PETITS 4","directions":"Bake a straightforward, mild sponge cake inside a shallow biscuit tin or dripping pan, and whenever chilly transform out upon the moulding board and reduce into lower dominoes or diamonds. They must be with regards to an inch inside element. Crack every one and<br>spread jelly or frosting among the levels, then ice tops and facets with alternative tinted icings, faded green flavored with pistachio, light red with rose, yellow with orange, white with almond. Small domino cakes are too attractive. Ice the cakes upon final and aspects with white icing, then each time difficult put<br>upon a minute layer of chocolate, having _Walter Baker &amp; Co.'s Unsweetened Chocolate_ and generated as for layer cake, dipping the brush inside of the melted chocolate to create the areas.<br>Candied violets, bits of citron lower inside of extravagant designs, candied cherries and angelica might all be made use of in just creating charming layouts within decoration.−−American Housekeeper.","url":"https://recipe.bluelayer.org/recipe/10422/chocolate-macaroons"},{"id":"10421","title":"CHOCOLATE FUDGE WITH FRUIT","ingredients":"2 cups of sugar, one−50 percent cup of milk, one−50 percent cup of molasses, one−50 % cup of butter; mixture all jointly and boil 7 minutes; incorporate one−fifty percent cup of Baker's Chocolate and boil 7 minutes for a longer period. Then insert 2 tablespoonfuls of figs, 2 tablespoonfuls of raisins, one−fifty percent a cup of English walnuts and one teaspoonful of vanilla.","directions":"","url":"https://recipe.bluelayer.org/recipe/10421/chocolate-fudge-with-fruit"},{"id":"10419","title":"2 squares of chocolate,","ingredients":"1 teaspoonful of vanilla.","directions":"Put butter into granite saucepan; every time melted incorporate sugar and milk. Warmth to boiling place; then increase chocolate, and stir regularly right up until chocolate is melted. Boil 13 minutes, remove against fire, include vanilla, and overcome right up until creamy and combination starts to sugar a bit in the vicinity of gain of saucepan. Pour at the moment into a buttered pan, great a little and mark within squares. Omit vanilla, and include, though cooking, one−fourth of a teaspoonful of cinnamon.−−_Boston Cooking College Cook Book−−Fannie Merritt Farmer._<br>MRS. SALZBACHER'S CHOCOLATE HEARTS<br>Soften, as a result of status higher than scorching water, a few ounces of unsweetened chocolate; include a pound of sifted powdered sugar and blend carefully; get the job done to a rigid however pliable paste with the unbeaten whites of 3 eggs (or considerably less), introducing vanilla to taste. If the paste appears also delicate, include further sugar. Split off inside minimal components and roll out more than one−fourth of an inch thick, sprinkling the board and paste with granulated sugar in its place of flour. Slash with a minimal heart−formed cake cutter (any other very little cake cutter will do), and issue upon pans oiled basically more than enough to keep away from sticking. Bake within a unbelievably gentle oven. Though performed, they will appear corporation to the contact, a strong crust taking shaped in excess of the supreme. They should really be amazingly mild, and will loosen conveniently against the pan soon after remaining permitted to stand a minute to amazing. The accomplishment of All those cakes relies upon on the oven, which really should not be as great as for meringue, nor Extremely consequently scorching as for sponge cake. If nicely developed, they are Pretty ideal and still very little labor. Employ the service of the yolks for chocolate whips.−−_Towards \"Superior Housekeeping.\"_","url":"https://recipe.bluelayer.org/recipe/10419/2-squares-of-chocolate"},{"id":"10418","title":"Overlook FARMER'S CHOCOLATE Product Sweet","ingredients":"2 cups of sugar,<br>2/3 a cup of milk,<br>1 tablespoonful of butter,","directions":"","url":"https://recipe.bluelayer.org/recipe/10418/overlook-farmers-chocolate-product-sweet"},{"id":"10417","title":"CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES","ingredients":"Dissolve inside of a quart of water a few tablespoonfuls of grated chocolate; make it possible for arrive to a boil; simmer 10 minutes; insert a cup of sugar and a box of gelatine (that includes been softened within just a cup of water) and stress in the course of a jelly bag or 2 thicknesses of cheese−fabric. As soon as just about chilly, increase a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk properly;","directions":"insert 50 % a pound of crystallized green gages lower into very little sections; pour into a Very mold, and as soon as chilly provide with whipped product.<br>MRS. BEDFORD'S CHOCOLATE CRULLERS<br>Product 2 tablespoonfuls of butter and one−50 % of a cupful of sugar; bit by bit incorporate the overwhelmed yolks of a few eggs and one and one−50 percent cupfuls added of sugar, one cupful of bitter milk, one teaspoonful of vanilla, 2 ounces of chocolate grated and melted previously mentioned warm water, one−3rd of a teaspoonful of soda dissolved within just one−fifty percent of a teaspoonful of boiling water, the whites of the eggs whipped to a rigid froth, and more than enough sifted flour to create a delicate dough. Roll out, reduce into oblongs; divide every into a few strips, leaving the dough united at one conclude. Braid loosely, pinch the finishes alongside one another and cook until eventually golden−brown in just smoking−incredibly hot bodyweight.−−Mrs. Cornelia C. Bedford.<br>MRS. BEDFORD'S Very hot COCOA SAUCE FOR ICE−Product<br>Simmer jointly one and one−50 percent cupfuls of water and one cupful of sugar for 2 minutes; include one tablespoonful of arrowroot dissolved within a tiny chilly water, stir for a instant, then boil right until apparent. Insert 2 tablespoonfuls of cocoa which incorporates been dissolved inside a very little warm water and a minor pinch of salt and boil a few minutes more time. Consider towards the fire and incorporate one teaspoonful<br>of vanilla.−−Mrs. Cornelia C. Bedford.<br>MRS. BEDFORD'S CHOCOLATE MACAROONS<br>Grate one−quarter of a pound of chocolate and incorporate one−quarter of a pound of sifted powdered sugar and one−quarter of a pound of blanched and flooring almonds. Incorporate a pinch of cinnamon and incorporate to a smooth paste with<br>eggs overwhelmed until finally thick. Reduce within half−teaspoonfuls upon a little buttered paper and bake inside a mild oven. Do not acquire versus the paper right until chilly; then brush the underneath facet with chilly water, and the paper can be quickly stripped off.−−Mrs. Cornelia C. Bedford.<br>MRS. EWING'S CREAMY COCOA<br>Whisk with each other inside a saucepan 50 percent a cup of Walter Baker &amp; Co.'s Breakfast<br>Cocoa, 50 percent a cup of flour, 50 % a cup of granulated sugar and 50 percent a<br>teaspoonful of salt. Include slowly and gradually one quart of boiling water and make it possible for the<br>mix boil 5 minutes, stirring it often. Remove against the fire, include a quart of boiling milk, and provide. If most well-liked a spoonful of whipped product might be put within just each individual cup in advance of filling with the cocoa.<br>The dimensions offered will create tasty, creamy cocoa, enough to provide 12 men and women. The flour should really be sifted in advance of it is calculated.−−Through Mrs. Emma P. Ewing, creator of \"The Artwork of Cookery.\"<br>MRS. EWING'S CREAMY CHOCOLATE<br>Blend with each other 50 % a cup of sifted flour, fifty percent a cup of granulated sugar and fifty percent a teaspoonful of salt. Place into a saucepan fifty percent a cup of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, finely shaved. Insert one quart of boiling water, stir right up until dissolved, include the flour, sugar and salt, and boil carefully, stirring always, 5 minutes. Then stir inside a quart of boiling milk, and provide with or devoid of whipped product.−−_Mrs. Emma P. Ewing, writer of \"The Artwork of Cookery.\"_<br>MRS. HILL'S COCOA FRAPPÉ<br>Merge 50 percent a pound of cocoa and 3 cupfuls of sugar; cook with 2 cupfuls of boiling water right up until gentle; incorporate to 3 quarts and a 50 percent of milk scalded with cinnamon bark; cook for 10 minutes. Overcome within the overwhelmed<br>whites of 2 eggs put together with a cupful of sugar and a pint of whipped product. Amazing, taste with vanilla extract, and freeze. Provide inside of cups. Garnish with whipped product.−−_Janet McKenzie Hill−−Gals' Home Magazine._<br>MRS. HILL'S CHOCOLATE PUFFS<br>Whisk a cupful of flour into a cupful of water and 50 percent a cupful of butter, boiling jointly; remove versus fire, combat inside of an ounce of melted chocolate, and, one at a season, a few hefty eggs. Form with forcing bag and rose tube. Bake, lower off the tops and put into every single cake a tablespoonful of strawberry preserves. Go over with whipped product sweetened and flavored.−−Janet McKenzie Hill−−Women of all ages' Home Magazine.<br>46","url":"https://recipe.bluelayer.org/recipe/10417/chocolate-jelly-with-crystallized-green-gages"},{"id":"10416","title":"2 squares of chocolate, melted,","ingredients":"1/2 a cup of powdered sugar,<br>2/3 a cup of almonds blanched and shredded.","directions":"Product the butter, include slowly and gradually one and one−50 % cups of sugar, and egg unbeaten; While very well merged, include two−thirds milk, flour blended and sifted with baking powder, and vanilla. To melted chocolate include one−3rd a cup of powdered sugar, stage upon number, insert slowly becoming milk, and cook till comfortable. Interesting a bit and incorporate to cake blend. Bake 15 to 20 minutes in just spherical layer−cake pans. Put amongst levels and upon supreme of cake White Mountain Product sprinkled with almonds.−−_Against Boston Cooking<br>Higher education Cook Book−−Fannie Merritt Farmer._<br>MRS. ARMSTRONG'S CHOCOLATE PUDDING<br>Soften a few cups of stale bread inside an equivalent range of milk. Soften 2 squares of Walter Baker &amp; Co.'s Chocolate higher than very hot water and combine with 50 percent a cup of sugar, a very little salt, 3 crushed eggs and fifty percent a teaspoonful of vanilla. Mixture this appropriately with the bread and point within well−buttered custard−cups. Steam with regards to 50 % an hour (in accordance to measurement) and provide inside the cups or became out upon hot plate.−−_Mrs. Helen Armstrong._<br>MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE<br>Soak a quarter of a offer of gelatine within just one−fourth of a cupful of chilly water. Whip one pint of product to a froth and put it inside of a bowl, which should really be put in just a pan of ice water. Put an ounce of Walter Baker &amp; Co.'s Chocolate within just a lower pan with 2 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned the very hot fire right up until delicate and shiny. Insert to this a gill of very hot milk and the damp gelatine, and stir right until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar above the product. Previously include the chocolate and gelatine combination and stir carefully right until it starts off to thicken. Line a quart charlotte mildew with girl hands, and anytime the product is as a result thick that it will basically pour, switch it carefully into the mildew. House the charlotte inside of a chilly location for an hour or excess, and at serving season flip out upon a flat dish.−−Mrs. Helen Armstrong.","url":"https://recipe.bluelayer.org/recipe/10416/2-squares-of-chocolate-melted"},{"id":"10415","title":"Pass up FARMER'S CHOCOLATE NOUGAT CAKE","ingredients":"1/4 a cup of butter,<br>1−1/2 cups of powdered sugar,<br>1 egg,<br>1 cup of milk,<br>2 cups of bread flour,<br>3 teaspoonfuls of baking powder,<br>1/2 teaspoonful of vanilla,","directions":"","url":"https://recipe.bluelayer.org/recipe/10415/pass-up-farmers-chocolate-nougat-cake"},{"id":"10414","title":"2 ounces of chocolate,","ingredients":"4 eggs,<br>1/2 a cup of milk,<br>1 teaspoonful of vanilla,<br>1/2 a cup of butter,<br>1−1/2 cups of sugar,<br>1 heaping teaspoonful of baking powder,<br>1−3/4 cups of flour.<br>42","directions":"Dissolve the chocolate inside of 5 tablespoonfuls of boiling water. Battle the butter to a product, increase the yolks, battle back again, then the milk, then the melted chocolate and flour. Provide the entire a vigorous conquering. At present overcome the whites of the eggs to a rigid froth, and stir them meticulously into the combination; include the vanilla and baking powder. Combine out of the blue and evenly, change into well−greased cake pan and bake inside of a mild oven forty−5 minutes.−−Against Mrs. Rorer's Cook Guide.<br>MRS. LINCOLN'S CHOCOLATE CARAMELS<br>One cup of molasses, 50 % a cup of sugar, one−quarter of a pound of chocolate minimize fantastic, fifty percent a cup of milk, and one heaping tablespoonful of butter. Simmer all with each other, stirring all the period. Whenever it hardens inside of chilly water, pour it into shallow pans, and as it cools reduce within just very low squares.−−In opposition to Mrs. Lincoln's Boston Cook Guide.","url":"https://recipe.bluelayer.org/recipe/10414/2-ounces-of-chocolate"},{"id":"10413","title":"1/2 a cup of Baker's Breakfast Cocoa,","ingredients":"3−1/2 to 4 cups of flour.","directions":"Combination in just get specified, eating dough as tender as can be treated, convert on to moulding board, roll into a sq. in excess of an inch within just thickness, sprinkle upon one−50 % cup of currants, fold the facets to satisfy the heart, then each individual conclude to middle, and fold all over again. Roll as at to start with, taking a further one−50 % cup currants, fold, roll and fold once more. Space inside a bowl which is established within pan of incredibly hot water, make it possible for increase 40 minutes. Form, spot in just pan, allow for strengthen till doubled within dimensions. Bake 15 to 20 minutes. As you consider towards oven, brush the final with white of one egg crushed with one−50 % cup confectioners' sugar. Make it possible for stand 5 minutes. Then they are prepared to provide.<br>MRS. RORER'S CHOCOLATE CAKE","url":"https://recipe.bluelayer.org/recipe/10413/1-2-a-cup-of-bakers-breakfast-cocoa"},{"id":"10407","title":"Simple CHOCOLATE","ingredients":"1 ounce or sq. of Baker's Premium Chocolate,<br>3 tablespoonfuls of sugar,<br>1/8 a teaspoonful of salt,<br>1 pint of boiling water,<br>1 pint of milk.","directions":"Desired destination the chocolate, sugar and salt inside of the agate chocolate−pot or saucepan, include the boiling water and boil a few minutes, stirring the moment or two times, as the chocolate is not grated. Incorporate the milk and let it period to warm, getting<br>mindful not to boil the milk, and maintain it carefully protected, as this stops the scum in opposition to forming. Though organized to provide convert within just chocolate−pitcher and<br>overcome with Dover egg−beater until eventually mild and foamy.","url":"https://recipe.bluelayer.org/recipe/10407/simple-chocolate"},{"id":"10402","title":"CHOCOLATE SAUCE","ingredients":"2 issue tablespoonfuls of butter,<br>1 position tablespoonful of flour, Pinch of salt,<br>1 cup of boiling water,<br>1 sq. of Baker's Chocolate,<br>4 issue tablespoonfuls of sugar,<br>1 teaspoonful of vanilla.","directions":"Soften butter inside of saucepan, increase dry flour and salt and blend until finally gentle, then insert gradually the sizzling water, conquering nicely. Incorporate the sq. of chocolate and sugar and stir until eventually melted. Increase vanilla, simply just right before serving.","url":"https://recipe.bluelayer.org/recipe/10402/chocolate-sauce"},{"id":"10401","title":"COCOANUT SOUFFLÉ","ingredients":"1 cup of milk,<br>1 pinch of salt,","directions":"3 place tablespoonfuls of flour, softened within a small chilly milk. 2 stage tablespoonfuls of butter,<br>4 issue tablespoonfuls of sugar, Yolks of 4 eggs,<br>1 teaspoonful of vanilla,<br>1 cup of shredded cocoanut, Whites of 4 eggs.<br>Warm milk, increase salt and flour and cook 10 minutes the moment it is made up of thickened. Combine with each other, butter, sugar and yolks of eggs. Pour scorching combination more than,<br>stirring properly and preset apart to neat. Increase vanilla and cocoanut. At last fold inside the stiffly crushed whites of the eggs. Bake inside of buttered pan, within just mild oven right until corporation. Provide sizzling with Chocolate Sauce.","url":"https://recipe.bluelayer.org/recipe/10401/cocoanut-souffl"},{"id":"10398","title":"1−1/2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla.","directions":"Put the water, salt and chocolate within just a saucepan. Cook, stirring until finally the chocolate melts, then make it possible for it boil for 3 or 5 minutes. Soften the gelatine within a small chilly water and pour the boiling mix higher than it. Fold right until dissolved, then increase sugar and vanilla. Pour into a mold and established apart to harden, provide with product and powdered sugar or sweetened whipped<br>product.","url":"https://recipe.bluelayer.org/recipe/10398/1-1-2-squares-of-bakers-chocolate"},{"id":"10397","title":"CHOCOLATE JELLY","ingredients":"1 pint of boiling water,<br>1/3 a bundle of gelatine,<br>2 pinches of salt,","directions":"2 place tablespoonfuls of sugar,","url":"https://recipe.bluelayer.org/recipe/10397/chocolate-jelly"},{"id":"10396","title":"CHOCOLATE MARBLE CAKE","ingredients":"This is the identical as the Cocoa Marble Cake. Incorporate to one−3rd of the blend one and one−50 % squares of Baker's Chocolate within desired destination of the cocoa, and one cup of chopped walnuts to the other aspect within just Area of the shredded cocoanut.","directions":"","url":"https://recipe.bluelayer.org/recipe/10396/chocolate-marble-cake"},{"id":"10394","title":"1−1/2 squares of Baker's Chocolate, Pinch of salt,","ingredients":"2 place tablespoonfuls of cornstarch,<br>2 eggs (yolks),<br>6 stage tablespoonfuls of sugar,<br>2 teaspoonfuls of vanilla,<br>5 eggs (whites).","directions":"Put milk, chocolate and salt in just double−boiler; mixture cornstarch inside of a lower sum of chilly milk, and stir into the scorching milk every time the chocolate consists of been melted; stir right until soft, then cook 12 minutes. Incorporate jointly the yolks of the eggs and sugar, then pour the sizzling combination around it; cook back again one or 2 minutes, stirring. Though Pretty chilly, particularly right before serving, include the vanilla and fold in just the stiffly overwhelmed whites of the eggs. Pile frivolously within a glass dish and provide with girl palms. A meringue can be generated of the whites of the eggs and sugar, then folded within just the chocolate combination, however it does not stand as extensive.","url":"https://recipe.bluelayer.org/recipe/10394/1-1-2-squares-of-bakers-chocolate-pinch-of-salt"},{"id":"10393","title":"CHOCOLATE WHIP","ingredients":"1 cup of milk,","directions":"","url":"https://recipe.bluelayer.org/recipe/10393/chocolate-whip"},{"id":"10392","title":"3 squares of Baker's Chocolate,","ingredients":"3 point tablespoonfuls of flour,<br>35<br>1 can of sweetened condensed milk,<br>3 eggs,<br>6 issue tablespoonfuls of sugar,<br>3 teaspoonfuls of vanilla.","directions":"Put milk, salt and chocolate inside of double−boiler, and Even though milk is scorching and chocolate consists of melted, stir inside of the flour, by now put together inside a small chilly milk. Cook 10 minutes, then pour this around the condensed milk, eggs and sugar merged with each other; cook all over again for 4 minutes, stirring. Pressure, and Whilst awesome insert vanilla, and freeze.","url":"https://recipe.bluelayer.org/recipe/10392/3-squares-of-bakers-chocolate"},{"id":"10391","title":"CHOCOLATE ICE−Product","ingredients":"1 quart of milk, Pinch of salt,","directions":"","url":"https://recipe.bluelayer.org/recipe/10391/chocolate-ice-product"},{"id":"10390","title":"3−1/2 squares of Baker's Chocolate, (melted),","ingredients":"3 eggs,<br>1 teaspoonful of vanilla,<br>3/4 a cup of milk,<br>3−1/2 position teaspoonfuls of baking powder,<br>1−1/2 cups of sifted pastry flour.","directions":"Product the butter, increase sugar and chocolate, then the unbeaten eggs and vanilla, and fight with each other until eventually Pretty delicate. Sift the baking powder with one−fifty percent a cup of the flour, and hire initially; then alternative the milk and the becoming flour, and create the blend rigid adequate to shed against the spoon. Overcome until eventually Pretty gentle and bake inside loaf within delicate oven. For checks check out Cocoa Cake recipe upon site 25.","url":"https://recipe.bluelayer.org/recipe/10390/3-1-2-squares-of-bakers-chocolate-melted"},{"id":"10389","title":"CHOCOLATE CAKE, OR DEVIL'S Food items","ingredients":"5 point tablespoonfuls of butter,<br>1−1/4 cups of sugar,","directions":"","url":"https://recipe.bluelayer.org/recipe/10389/chocolate-cake-or-devils-food-items"},{"id":"10388","title":"CHOCOLATE FROSTING","ingredients":"1 sq. of Baker's Chocolate, Pinch of salt,<br>5 tablespoonfuls of boiling water,<br>1 teaspoonful of vanilla,<br>In excess of a few cups of sifted confectioners' sugar.","directions":"Soften chocolate inside of bowl more than tea−kettle, increase water, salt and vanilla, and at the time delicate include the sugar, and warmth till exceptionally shiny. Create the frosting rigid ample to spread devoid of making use of a soaked knife. It will hold indefinitely.","url":"https://recipe.bluelayer.org/recipe/10388/chocolate-frosting"},{"id":"10385","title":"Very hot CHOCOLATE SAUCE","ingredients":"1 cup of boiling water, Pinch of salt,<br>1 sq. of chocolate,<br>1/2 a cup of sugar.","directions":"Cook all with each other slowly and gradually right up until it is the regularity of maple syrup, or thicker if most popular. Accurately ahead of serving, increase one teaspoonful of vanilla. This will maintain indefinitely, and can be reheated.","url":"https://recipe.bluelayer.org/recipe/10385/very-hot-chocolate-sauce"},{"id":"10384","title":"CHOCOLATE ALMONDS","ingredients":"Blanch the almonds by means of pouring boiling water upon them, and permit them stand 2 or 3 minutes. Roast them within oven. Dip them inside the immediately after recipe for chocolate coating, and shed upon paraffine paper.<br>33<br>1/2 pound cake of Walter Baker's Vanilla Cute Chocolate, 2 issue tablespoonfuls of butter,<br>2 tablespoonfuls of boiling water.","directions":"Place chocolate inside of low saucepan more than boiling water and after melted stir within butter and water. Combination very well. If found out to be far too thick, increase further more water; if also slender, further chocolate.","url":"https://recipe.bluelayer.org/recipe/10384/chocolate-almonds"},{"id":"10373","title":"1−1/2 squares of Baker's Chocolate,","ingredients":"29<br>2 stage tablespoonfuls of flour,<br>2 eggs (yolks),<br>5 tablespoonfuls of sugar (position),<br>1 teaspoonful of vanilla.","directions":"Put milk, salt and chocolate in just higher section of the double−boiler, and anytime incredibly hot and soft, stir within just the flour, which is made up of been blended with ample chilly milk to be skinny more than enough to pour into the scorching milk. Cook, stirring normally, until finally it thickens; then permit it cook 8 or 10 minutes. Combine the eggs and sugar collectively and pour the scorching blend higher than them, stirring very well; put back again inside double−boiler and cook, stirring consistently one second. Remove, and the moment amazing insert one teaspoonful of vanilla.","url":"https://recipe.bluelayer.org/recipe/10373/1-1-2-squares-of-bakers-chocolate"},{"id":"10372","title":"CHOCOLATE FILLING","ingredients":"1 cup of milk, Pinch of salt,","directions":"","url":"https://recipe.bluelayer.org/recipe/10372/chocolate-filling"},{"id":"10371","title":"CHOCOLATE Product PIE","ingredients":"Line a pie plate with loaded pie crust, inserting upon an further gain of crust the identical as for custard pie. Fill with the chocolate filling generated when the soon after recipe. Bake within a sizzling oven right until crust is carried out; remove, and every time amazing, deal with with a meringue and brown fairly slowly but surely in just mild oven.","directions":"","url":"https://recipe.bluelayer.org/recipe/10371/chocolate-product-pie"},{"id":"10370","title":"VANILLA CHOCOLATE WITH WHIPPED Product","ingredients":"One cake (1/2 a pound) of Walter Baker &amp; Co.'s Vanilla Adorable Chocolate,<br>4 cups of boiling water, Pinch of salt,<br>4 cups of incredibly hot milk.","directions":"This really should be designed within a double−boiler. Put the chocolate, boiling water and salt within just higher section of the double−boiler. Mix and overcome with a wood spoon right until the chocolate is dissolved and comfortable. Insert the milk and as soon as very carefully scorching, worry, and provide with unsweetened whipped product. Further more cooking will boost it.","url":"https://recipe.bluelayer.org/recipe/10370/vanilla-chocolate-with-whipped-product"},{"id":"10367","title":"A Couple of Ideas In just Respect TO CHOCOLATE","ingredients":"The ideal style to incorporate to chocolate is vanilla; following to that, cinnamon. Over and above All those 2 variables one must hire superb warning, as it is Pretty simple to destroy the good natural and organic style of the bean. Chocolate absorbs odors quickly; that's why it need to be saved within just a normal, cute setting. As around 11 for each cent. of the chocolate bean is starch, chocolate and cocoa are of a a great deal<br>finer taste if boiled for a couple minutes. Lengthy boiling, Sad to say, ruins their style and texture.<br>Recipes Particularly Written as a result of Overlook Elizabeth Kevill Burr<br>(All dimensions really should be position.)","directions":"","url":"https://recipe.bluelayer.org/recipe/10367/a-couple-of-ideas-in-just-respect-to-chocolate"},{"id":"10366","title":"CHOCOLATE SYRUP","ingredients":"Into a granite−ware saucepan put one ounce−−a few tablespoonfuls−−of Walter Baker &amp; Co.'s Soluble Chocolate, and slowly but surely pour upon it 50 percent a pint of boiling water, stirring all the season. House upon the fire, and stir till all the chocolate is dissolved. Currently incorporate one pint of granulated sugar, and stir until finally it commences to boil. Cook for a few minutes extended, then stress and amazing. At the time neat, insert one tablespoonful of vanilla extract. Bottle, and maintain within just a<br>27<br>chilly spot.","directions":"Clean Beverages FOR Summer season<br>Place into a tumbler pertaining to 2 tablespoonfuls of harmed ice, 2 tablespoonfuls of chocolate syrup, a few tablespoonfuls of whipped product, one gill of milk, and fifty percent a gill of soda−water versus a syphon bottle, or Apollinaris water. Whisk properly in advance of ingesting. A tablespoonful of vanilla ice−product is a beautiful addition. It is a mouth watering consume, even if the soda or Apollinaris water and ice−product be omitted. A plainer consume is developed as a result of combining the syrup, a gill and a 50 percent of milk, and the ice, shaking properly.","url":"https://recipe.bluelayer.org/recipe/10366/chocolate-syrup"},{"id":"10365","title":"CHOCOLATE CONES","ingredients":"26","directions":"Boil the sugar as directed for fondant inside of the recipe for Chocolate Creams, No. 2, nonetheless not Incredibly as a result long−−say over 11 minutes. The syrup, at the time established, ought to be far too comfortable to ball. While chilly, pour into a bowl, and battle<br>right until thick and creamy. If well boiled, it will not develop into thick plenty of to perform with the fingers.<br>Incorporate 6 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate melted inside a bowl. Pour 50 percent of the creamed sugar into a further bowl, and, right after flavoring with a pair drops of vanilla, include to it more than one−3rd of the dissolved chocolate. Fold until eventually thick and as an alternative dry; then deliver into minimal cones, and get rid of upon a somewhat buttered platter. Put 50 % of the becoming creamed sugar within just a cup, and fixed within a saucepan made up of boiling water. Taste with vanilla, and stir more than the fire until eventually melted as a result a lot that it will pour versus the spoon. Acquire the saucepan to the desk and dip one−50 % the cones within, one at a season, particularly as the Chocolate Creams, No. 1, had been dipped in just the melted chocolate. If savored, a instant coating may perhaps be supplied the cones. Already put the remainder of the creamed sugar upon to soften, and include 2 tablespoonfuls of very hot water to it. Fold the remainder of the melted chocolate into this, and if as well thick to dip the sweet inside, insert very hot water, a several drops at a year, until eventually the combination is of the immediately regularity; then dip the unwind of the cones inside of this.<br>GENESEE BON−BONS<br>Deliver the product chocolate caramels, and attain them fairly organization via inserting the pan upon ice. Create the chocolate coating as directed for chocolate cones. Dip the caramels within just this and put upon a buttered dish.","url":"https://recipe.bluelayer.org/recipe/10365/chocolate-cones"},{"id":"10364","title":"SUGAR CHOCOLATE CARAMELS","ingredients":"Combine 2 cupfuls of sugar, three−fourths of a cupful of milk or product, one generous tablespoonful of butter, and a few ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate. House upon the fire and cook, stirring at times, until finally a minimal of the mix, anytime misplaced within just ice−water, will harden; then stir in just one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well−buttered pan, taking the mix concerning three−fourths of an inch deep. The moment almost chilly, mark it off inside of squares, and put in just a chilly stage to harden. People caramels are sugary and brittle, and can be intended within the most up-to-date weather conditions without having problems. If a deep granite−ware saucepan be employed for the boiling, it will choose practically an hour to cook the blend; still if with<br>an iron frying−pan, 20 or 30 minutes will suffice.<br>25<br>CHOCOLATE CREAMS, No. 1<br>Overcome the whites of 2 eggs to a rigid froth. Bit by bit overcome into this 2 cupfuls of confectioners' sugar. If the eggs be massive, it may perhaps choose a small added sugar. Taste with 50 % a teaspoonful of vanilla, and function nicely. At this time roll into small balls, and eliminate upon a a bit buttered platter. Make it possible for the balls stand for an hour or even more. Shave 5 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate and put into a minor bowl, which destination upon the fire within a saucepan that contains boiling water. Although the chocolate is melted,<br>just take the saucepan to the desk, and eliminate the creams into the chocolate one at a period, having them out with a fork and losing them carefully upon the<br>buttered dish. It will acquire 50 percent an hour or even further to harden the chocolate. CHOCOLATE CREAMS, No. 2","directions":"For All those creams you must create a fondant inside this course: put into a granite−ware saucepan one cupful of water and 2 of granulated sugar−−or a pound of loaf sugar. Mix until finally the sugar is approximately melted, then point upon the fire and warmth bit by bit, nevertheless do not stir the combination. Keep track of very carefully and observe each time it commences to boil. Any time the sugar is made up of been boiling for 10 minutes, consider up a tiny of it and eliminate in just ice−water. If it hardens ample to kind a gentle ball at the time rolled in between the thumb and finger, it is<br>cooked ample. Acquire the saucepan in opposition to the fire abruptly, and fixed within a neat, dry stage. At the time the syrup is as a result awesome that the finger can be saved in just it easily, pour it into a bowl, and stir with a picket spoon until eventually it results in being thick and white. Even though it commences to glance dry, and a tiny challenging, choose out the spoon, and do the job with the hand right up until the product is delicate and delicate. Style with a couple of drops of vanilla, and, soon after shaping, go over with chocolate, as directed inside the prior recipe.<br>Warning.−−Do not stir the syrup even though it is cooking, and be watchful not to jar or shake the saucepan.","url":"https://recipe.bluelayer.org/recipe/10364/sugar-chocolate-caramels"},{"id":"10363","title":"Product CHOCOLATE CARAMELS","ingredients":"Merge collectively within a granite−ware saucepan 50 % a pint of sugar, fifty percent a pint of molasses, fifty percent a pint of thick product, one generous tablespoonful of butter, and 4 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate. Position upon the fire and stir till the blend boils. Cook until eventually a several drops of it will harden if shed into ice−water; then pour into well−buttered pans, taking in the blend above three−fourths of an inch deep. Anytime virtually chilly, mark into squares. It will acquire practically an hour to boil this inside of a granite−ware pan, nevertheless not 50 percent consequently extended if cooked inside an iron frying−pan. Whisk often whilst boiling. The caramels should be put in just a extremely chilly House to harden.","directions":"","url":"https://recipe.bluelayer.org/recipe/10363/product-chocolate-caramels"},{"id":"10362","title":"CHOCOLATE Sweet","ingredients":"One cupful of molasses, 2 cupfuls of sugar, one cupful of milk, one−fifty percent pound of chocolate, a piece of butter 50 percent the dimension of an egg. Boil the milk and molasses collectively, scrape the chocolate wonderful, and mixture with simply sufficient of the boiling milk and molasses to moisten; rub it properly comfortable, then, with the sugar, stir into the boiling liquid; include the butter, and boil 20 minutes. Consider as molasses sweet, and if it hardens, pour into a buttered dish. Slash the exact as nut sweet.","directions":"","url":"https://recipe.bluelayer.org/recipe/10362/chocolate-sweet"},{"id":"10361","title":"CHOCOLATE SAUCE","ingredients":"Put one pint of milk in just the double−boiler, and upon the fire. Shave 2 ounces of Walter Baker and Co.'s Chocolate, and put it within a low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of the fire until finally delicate and shiny, and increase to the warm milk. Fight jointly for 8 minutes the yolks of 4 eggs, 3 tablespoonfuls of sugar, and a saltspoonful of salt, and then incorporate one gill of chilly milk.","directions":"Ladle the boiling milk upon this, stirring very well. Return to the double−boiler, and cook for 5 minutes, stirring all the year. Ladle into a chilly bowl and mounted the bowl within chilly water. Mix for a handful of minutes, and then often right until the sauce is chilly.<br>This sauce is wonderful for chilly or incredibly hot cornstarch pudding, bread pudding, chilly cupboard pudding, snow pudding, and many others. It will furthermore solution for a dessert. Fill custard eyeglasses with it, and provide the similar as comfortable custard; or consist of the eyeglasses two−thirds comprehensive, and heap up with whipped product.<br>24","url":"https://recipe.bluelayer.org/recipe/10361/chocolate-sauce"},{"id":"10360","title":"SNOW PUDDING","ingredients":"Place a pint of milk in just the double−boiler and upon the fire. Blend a few tablespoonfuls of cornstarch with a gill of milk and one−3rd of a teaspoonful of salt. Whisk this into the milk each time it boils. Overcome the whites of 4 eggs to a rigid froth, and then bit by bit fight into them 50 % a cupful of powdered sugar and one teaspoonful of vanilla. Increase this to the cooking blend, and combat vigorously for one second. Rinse a mildew within chilly water, and pouring the pudding into it, established absent to amazing. At serving−season switch out upon a flat dish, and provide with chocolate sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/10360/snow-pudding"},{"id":"10359","title":"MILTON PUDDING","ingredients":"Retain the services of one pint of stale bread weakened inside crumbs, one quart of milk, 2 eggs, 50 percent a teaspoonful of salt, 50 % a teaspoonful of floor cinnamon, a few tablespoonfuls of sugar and 2 ounces of Walter Baker &amp; Co.'s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate within a bowl, and soak","directions":"for 2 or a few several hours. Fight alongside one another the eggs, sugar, and salt. Mash the wet bread with a spoon, and insert the egg combination to the bread and milk. Pour into a pudding−dish, and bake within just a gradual oven for above 40 minutes. Provide with an egg sauce or a vanilla product sauce.<br>EGG SAUCE.−−Battle the whites of 2 eggs to a rigid, dry froth; and battle into this, a very little at a year, one cupful of powdered sugar. After gentle and gentle, include one teaspoonful of vanilla and the yolks of 2 eggs. Fight the combination a small lengthier; then stir inside of one cupful of whipped product or a few tablespoonfuls of milk. Provide at the moment.<br>VANILLA Product SAUCE.−−Overcome to a product 3 tablespoonfuls of butter, and slowly overcome into this two−thirds of a cupful of powdered sugar. Whenever this is mild and creamy, include a teaspoonful of vanilla; then<br>slowly battle within just 2 cupfuls of whipped product. Destination the bowl within just a pan of boiling water, and stir regularly for a few minutes. Pour the sauce into a incredibly hot bowl, and provide.","url":"https://recipe.bluelayer.org/recipe/10359/milton-pudding"},{"id":"10358","title":"CHOCOLATE MERINGUE PUDDING","ingredients":"For a lower pudding employ one pint of milk, 2 tablespoonfuls and a 50 % of cornstarch, one ounce of Walter Baker &amp; Co.'s Chocolate, 2 eggs, 5 tablespoonfuls of powdered sugar, one−fourth of a teaspoonful of salt, and 50 percent a teaspoonful of vanilla extract.","directions":"Incorporate the cornstarch with one gill of the milk. Put the remainder of the milk upon to boil within just the double−boiler. Scrape the chocolate. As soon as the milk boils, insert the cornstarch, salt, and chocolate, and cook for 10 minutes. Combat the yolks of the eggs with a few tablespoonfuls of sugar. Ladle the very hot blend upon this, and battle properly. Switch into a pudding−dish that will keep regarding a quart, and bake for 20 minutes within a mild oven.<br>Fight the whites of the eggs to a rigid, dry froth, and bit by bit combat inside of the getting 2 tablespoonfuls of sugar and the vanilla. Spread this upon the pudding, and return to the oven. Cook for 15 minutes for a longer time, however with the oven−doorway open. Provide both chilly or incredibly hot.","url":"https://recipe.bluelayer.org/recipe/10358/chocolate-meringue-pudding"},{"id":"10357","title":"CHOCOLATE PUDDING","ingredients":"E-book one gill of milk against a quart, and put the remainder upon the fire within a double−boiler. Mixture a few tablespoonfuls of cornstarch with the chilly milk. Fight 2 eggs with 50 % a cupful of powdered sugar and fifty percent a teaspoonful of salt. Incorporate this to the cornstarch and milk, and stir into the boiling milk, overcoming nicely for a instant. Shave wonderful 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it into a very low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk earlier mentioned a very hot fire right until tender and shiny; then combat into the incredibly hot pudding. Cook the pudding inside all 10 minutes, counting against the year the eggs and cornstarch are excess. Provide chilly with powdered sugar and product. This pudding can be poured although scorching into small cups which comprise been rinsed within chilly water. At serving period switch out upon a flat dish, developing a circle, and fill the centre of the dish with whipped product flavored with sugar and vanilla.<br>The eggs could be omitted, inside which scenario employ the service of one far more tablespoonful of cornstarch.<br>22","directions":"","url":"https://recipe.bluelayer.org/recipe/10357/chocolate-pudding"},{"id":"10356","title":"CHOCOLATE SOUFFLÉ","ingredients":"Fifty percent a pint of milk, 2 ounces of Walter Baker &amp; Co.'s Chocolate, a few tablespoonfuls of sugar, one rounding tablespoonful of butter, 2 tablespoonfuls of flour, 4 eggs.","directions":"Put the milk within the double−boiler, and level upon the fire. Battle the butter to a gentle product, and combat the flour into it. Slowly and gradually pour the incredibly hot milk upon this, stirring all the period. Return to the fire and cook for 6 minutes. Put the shaved chocolate, sugar, and 2 tablespoonfuls of water inside of a reduced pan earlier mentioned a warm fire, and stir till delicate and shiny. Fold this into the mix in just the double−boiler. Just take against the fire and insert the yolks of the eggs, properly crushed; then fastened absent to awesome. After great incorporate the whites of the eggs, overwhelmed to a rigid froth. Pour the batter into a well−buttered earthen dish that will continue to keep more than a quart, and cook in just a gentle oven for twenty−2 minutes. Provide automatically with vanilla product sauce.","url":"https://recipe.bluelayer.org/recipe/10356/chocolate-souffl"},{"id":"10355","title":"BAKED CHOCOLATE CUSTARD","ingredients":"For 5 tiny custards employ one pint of milk, 2 eggs, one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of salt, and a piece of adhere cinnamon around an inch very long.","directions":"Put the cinnamon and milk in just the double−boiler, desired destination upon the fire and cook for 10 minutes. Shave the chocolate, and put it in just a very little pan with 3 tablespoonfuls of sugar and one of boiling water. Mix this earlier mentioned a incredibly hot fire until eventually gentle and shiny, and then stir it into the sizzling milk, at the time which choose the liquid mix in opposition to the fire and interesting.<br>Overcome jointly with a spoon the eggs, salt and 2 tablespoonfuls of the sugar. Increase the cooled milk and anxiety. Ladle the combination into the cups, which position in just a deep pan. Ladle into the pan adequate tepid water to occur approximately to the supreme of the cups. Roast within just a mild oven until eventually corporation inside of the heart. It will consider relating to fifty percent an hour. Verify through operating a knife throughout the heart. If the custard is milky, it is not carried out. Provide Quite chilly.<br>21","url":"https://recipe.bluelayer.org/recipe/10355/baked-chocolate-custard"},{"id":"10354","title":"CHOCOLATE Product RENVERSEE","ingredients":"Retain the services of one quart of milk, 7 eggs, 50 % a pint of sugar, one ounce of Walter","directions":"Baker &amp; Co.'s Premium No. 1 Chocolate, fifty percent a teaspoonful of salt. Place the<br>milk upon the fire in just the double−boiler. Shave the chocolate, and put it inside a very low pan with 3 tablespoonfuls of the sugar and one of boiling water.<br>Whisk in excess of a incredibly hot fire right up until gentle and shiny; then stir into the incredibly hot milk, and acquire the milk versus the fire to awesome.<br>Place 3 tablespoonfuls of sugar into a charlotte−mildew that will preserve a minor far more than a quart, and Space upon the stove. While the sugar melts and commences to smoke, movement the mold spherical and spherical, to coat it with the burnt sugar, then location upon the desk. Combat jointly the remainder of the sugar, the eggs, and the salt. Include the chilly milk and chocolate to the combination, and right after straining into the charlotte−mold, location in just a deep pan, with adequate tepid water to appear just about to the supreme of the mold. Bake within a gentle oven right up until company in just the centre. Look at the product as a result of jogging a knife all through the centre. If company and comfortable, it is carried out. It will consider 40 or forty−5 minutes to cook. Each time icy−chilly, transform upon a flat dish. Provide with whipped product that contains been flavored with sugar and vanilla.","url":"https://recipe.bluelayer.org/recipe/10354/chocolate-product-renversee"},{"id":"10353","title":"CHOCOLATE BLANC−MANGE","ingredients":"Put one quart of milk inside the double−boiler, and stage upon the fire. Sprinkle into it one stage tablespoonful of sea−moss farina. Deal with, and cook right until the blend appears to be white, stirring normally. It will choose over 20 minutes. Whilst the milk and farina are cooking, shave 2 ounces of Walter Baker","directions":"&amp; Co.'s Premium No. 1 Chocolate, and put it into a minor pan with 4 tablespoonfuls of sugar and 2 of boiling water. Fold more than a warm fire until finally soft and shiny, then stir into the cooked combination. Incorporate a saltspoonful of salt and a teaspoonful of vanilla. Tension, and flip into a mold that consists of been rinsed in just chilly water. Mounted the mildew in just a chilly stage, and do not disturb it until finally the blanc−mange is chilly and enterprise. Provide with sugar and product.","url":"https://recipe.bluelayer.org/recipe/10353/chocolate-blanc-mange"},{"id":"10352","title":"CHOCOLATE Product","ingredients":"Soak a box of gelatine in just fifty percent a pint of chilly water for 2 several hours. Put one quart of milk within just the double−boiler, and desired destination upon the fire. Shave 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it in just a minimal pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of a warm fire till comfortable and shiny, and then stir into the incredibly hot milk. Fight the yolks of 5 eggs with 50 % a cupful of sugar. Insert to the gelatine, and stir the mix into the very hot milk. Cook a few minutes for a longer period, stirring all the even though. Upon using in opposition to the fire, include 2 teaspoonfuls of vanilla and 50 % a saltspoonful of salt. Stress, and pour into moulds that incorporate been rinsed in just chilly water. Established absent to harden, and provide with sugar and product.","directions":"","url":"https://recipe.bluelayer.org/recipe/10352/chocolate-product"},{"id":"10351","title":"CHOCOLATE BAVARIAN Product","ingredients":"For one huge mildew of product, hire 50 percent a bundle of gelatine, one gill of milk, 2 quarts of whipped product, one gill of sugar, and 2 and a fifty percent ounces of Walter Baker &amp; Co.'s Chocolate.","directions":"Soak the gelatine inside of chilly water for 2 hrs. Whip and drain the product, scrape the chocolate, and put the milk upon to boil. Place the chocolate, 2 tablespoonfuls of sugar and one of incredibly hot water inside of a tiny saucepan, and stir upon a sizzling fire right until soft and shiny. Whisk this into the incredibly hot milk. At present include the wet gelatine and the remainder of the sugar. Stress this mix into a basin that will preserve 2 quarts or further more. Spot the basin within a pan of ice−water, and stir right until chilly, the moment it will start to thicken. Out of the blue start to stir within just the whipped product, introducing 50 % the total at to start with. After all the product contains been additional, dip the mildew in just chilly water and change the product into<br>it. Vacation spot inside the ice−upper body for an hour or even further.<br>At serving−year dip the mold in just tepid water. Look at that the product will arrive against the aspects of the mold, and change out upon a flat dish. Provide with whipped product.","url":"https://recipe.bluelayer.org/recipe/10351/chocolate-bavarian-product"},{"id":"10350","title":"CHOCOLATE CHARLOTTE","ingredients":"Soak a quarter of a deal of gelatine within one−3rd of a cupful of chilly water for 2 hrs. Whip one pint of product to a froth, and put it in just a bowl, which ought to be put within a pan of ice−water. Put 50 % an ounce of shaved chocolate inside a very little pan with 2 tablespoonfuls of sugar and one of","directions":"boiling water, and stir more than the sizzling fire until finally delicate and shiny. Incorporate to this a gill of warm milk and the damp gelatine, and stir right up until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar previously mentioned the product. At this time include the chocolate and gelatine combination, and stir carefully right until it starts to thicken. Line a quart charlotte−mold with girl palms, and the moment the product is as a result thick that it will precisely pour, transform it carefully into the mold.<br>Desired destination the charlotte within just a chilly issue for an hour or added, and, at serving year, transform out upon a flat dish.","url":"https://recipe.bluelayer.org/recipe/10350/chocolate-charlotte"},{"id":"10349","title":"CHOCOLATE MOUSSE","ingredients":"Put a three−quart mildew inside of a wood pail, 1st lining the backside with high-quality ice and a slender layer of coarse salt. Pack the House involving the mildew and","directions":"the pail solidly with great ice and coarse salt, employing 2 quarts of salt and ice sufficient to fill the Room. Whip one quart of product, and drain it inside a sieve. Whip all over again all the product that drains all through. Put in just a tiny pan one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, 3 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned a incredibly hot fire until finally soft and shiny. Insert a few tablespoonfuls of product. Sprinkle a cupful of powdered sugar around the whipped product. Ladle the chocolate inside a slender movement into the<br>product, and stir carefully till nicely combined. Wipe out the chilled mildew, and<br>transform the product into it. Go over, and then destination a very little ice flippantly upon supreme. Soaked a piece of carpet in just water, and deal with the final of the pail. Fastened absent for 3 or 4 several hours; then just take the mold in opposition to the ice, dip it inside of chilly water, wipe, and then switch the mousse out upon a flat dish.","url":"https://recipe.bluelayer.org/recipe/10349/chocolate-mousse"},{"id":"10348","title":"CHOCOLATE Product PIES","ingredients":"Combat to a product 50 % a cupful of butter and a cupful and a quarter of powdered sugar. Incorporate 2 well−crushed eggs, 2 tablespoonfuls of wine, 50 % a cupful of milk, and a cupful and a 50 % of sifted flour, with which consists of been blended a teaspoonful and a 50 percent of baking powder. Bake this within just 4 well−buttered, deep, tin plates for relating to 15 minutes inside a mild oven.","directions":"Place 50 percent a pint of milk in just the double−boiler, and upon the fire. Fight jointly the yolks of 2 eggs, a few tablespoonfuls of powdered sugar, and a issue tablespoonful of flour. Whisk this combination into the boiling milk, conquering nicely. Increase one−6th of a teaspoonful of salt, and cook for 15 minutes, stirring generally. Once cooked, style with 50 % a teaspoonful of vanilla extract. Place 2 of the cakes upon 2 hefty plates, spread the product about<br>them, and lay the other 2 cakes upon ultimate. Fight the whites of the 2 eggs to a rigid froth, and then overcome into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it inside a tiny pan with 2 tablespoonfuls of sugar and one tablespoonful of boiling water. Whisk higher than a sizzling fire right up until comfortable and shiny. Currently insert 3 tablespoonfuls of product or milk, and stir into the crushed egg and sugar. Spread upon the pies and fixed absent for a couple of several hours.","url":"https://recipe.bluelayer.org/recipe/10348/chocolate-product-pies"},{"id":"10347","title":"CHOCOLATE ICE−Product","ingredients":"For with regards to 2 quarts and a 50 percent of product employ the service of a pint and a fifty percent of milk, a quart of skinny product, 2 cupfuls of sugar, 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, 2 eggs, and 2 heaping tablespoonfuls of flour.","directions":"Put the milk upon to boil within a double−boiler. Put the flour and one cupful of the sugar inside of a bowl; include the eggs, and overcome the combination until eventually light-weight. Fold this into the boiling milk, and cook for 20 minutes, stirring once in a while.<br>Scrape the chocolate, and put it within just a minimal saucepan. Incorporate 4<br>tablespoonfuls of sugar (which should really be taken towards the moment cupful) and 2 tablespoonfuls of very hot water. Fold around a very hot fire until finally gentle and<br>shiny. Increase this to the cooking blend.<br>While the planning contains cooked for 20 minutes, choose it versus the fire and include the remainder of the sugar and the product, which ought to be<br>slowly and gradually overwhelmed into the incredibly hot blend. Mounted absent to neat, and While chilly, freeze.","url":"https://recipe.bluelayer.org/recipe/10347/chocolate-ice-product"},{"id":"10346","title":"CHOCOLATE PROFITEROLES","ingredients":"Shave into a cup one ounce of Walter Baker &amp; Co.'s Premium No. 1<br>Chocolate, and put the cup into a pan of boiling water. Deliver a paste the very same as for éclairs, help save that rather of one tablespoonful of sugar a few should really be made use of.<br>As shortly as the paste is cooked, battle inside the melted chocolate. Each time chilly, incorporate the eggs, and overcome right up until mild. Lose this batter upon frivolously buttered pans","directions":"in just spherical cakes, consuming more than a dessertspoonful in just every cake. Roast for over 20 minutes in just a reasonably very hot oven. Provide possibly warm or chilly, with whipped product composed the exact as for Filling No. 1 for éclairs. Heap the product within just the middle of a flat dish, and prepare the profiteroles close to it.","url":"https://recipe.bluelayer.org/recipe/10346/chocolate-profiteroles"},{"id":"10345","title":"CHOCOLATE ICING","ingredients":"Deliver a vanilla icing, and incorporate one tablespoonful of chilly water to it. Scrape wonderful one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it within a reduced iron or granite−ware saucepan, with 2 tablespoonfuls of<br>16","directions":"confectioners' sugar and one tablespoonful of scorching water. Whisk in excess of a sizzling fire right up until gentle and shiny, then insert yet another tablespoonful of warm water. Whisk the dissolved chocolate into the vanilla icing.","url":"https://recipe.bluelayer.org/recipe/10345/chocolate-icing"},{"id":"10343","title":"CHOCOLATE GINGERBREAD","ingredients":"Merge inside of a significant bowl one cupful of molasses, 50 % a cupful of bitter milk or product, one teaspoonful of ginger, one of cinnamon, 50 percent a teaspoonful of salt. Dissolve one teaspoonful of soda inside of a teaspoonful of chilly water; increase this and 2 tablespoonfuls of melted butter to the combination. At the moment stir inside of 2 cupfuls of sifted flour, and inevitably increase 2 ounces of Walter Baker &amp; Co.'s Chocolate and one tablespoonful of butter, melted alongside one another. Ladle the blend into a few well−buttered, deep tin plates, and bake within just a reasonably incredibly hot oven for above 20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/10343/chocolate-gingerbread"},{"id":"10342","title":"CHOCOLATE COOKIES","ingredients":"Overcome to a product 50 % a cupful of butter and one tablespoonful of lard. Slowly fight into this one cupful of sugar; then incorporate one−fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, melted. Already incorporate one","directions":"well−overwhelmed egg, and fifty percent a teaspoonful of soda dissolved inside of 2 tablespoonfuls of milk. Whisk inside above 2 cupfuls and a 50 percent of flour. Roll slim, and, reducing within spherical cakes, bake within a alternatively straightforward oven. The magic formula of creating optimistic cookies is the seek the services of of as small flour as will suffice.","url":"https://recipe.bluelayer.org/recipe/10342/chocolate-cookies"},{"id":"10341","title":"CHOCOLATE ÉCLAIRS","ingredients":"Into a granite−ware saucepan put 50 percent a pint of milk, 2 well−rounded tablespoonfuls of butter, and one tablespoonful of sugar, and destination upon the stove. Every time this boils up, insert fifty percent a pint of sifted flour, and cook for 2 minutes, overcoming properly with a picket spoon. It will be comfortable and velvety at the conclude of that season. Preset absent to amazing; and after neat, combat in just 4 eggs, one at a season. Battle vigorously for over 15 minutes. Try out a very low little bit of<br>the paste in just the oven; and if it rises inside of the kind of a hollow ball, the paste is<br>14<br>overwhelmed sufficient; while, if it does not, overcome a tiny for a longer period. Incorporate tin sheets","directions":"or shallow pans a little bit buttered. Contain geared up, additionally, a tapering tin tube, with the lesser opening concerning three−quarters of an inch within just diameter. Position this inside of the very low close of a conical cotton pastry bag. Put the blend within just the bag, and force out upon buttered pans, using every éclair just about a few inches extended. There really should be 18, and they should really be at bare minimum 2 inches aside, as<br>they swell inside of cooking. Bake within a fairly very hot oven for around twenty−5 minutes. Just take against the oven, and though they are however scorching coat them with chocolate. Any time chilly, slash open upon the facet, and fill with both of the immediately after talked about arrangements:−−<br>FILLING NO. 1.−−Combine within just a bowl 50 % a pint of wealthy product, one teaspoonful of vanilla, and 4 tablespoonfuls of sugar. House the bowl inside of a pan of ice−water, and battle the product right until light-weight and corporation, applying possibly an egg−beater or a whisk.<br>FILLING NO. 2.−−Put 50 % a pint of milk into a double−boiler, and desired destination upon the fire. Battle jointly right up until fairly light-weight one place tablespoonful of flour, fifty percent a cupful of sugar, and one egg. At the time the milk boils, stir in just this blend. Increase one−8th of a teaspoonful of salt, and cook for 15 minutes, stirring once in a while. While chilly, taste with one teaspoonful of vanilla.<br>ICING FOR ÉCLAIRS.−−Put within just a low granite−ware pan 50 percent a pint of sugar and 5 tablespoonfuls of chilly water. Fold till the sugar is partly melted, and then House upon the stove, stirring for 50 percent a instant. Just take out the spoon, and look at the sugar seriously. As before long as it boils, get all of a sudden against the fire and pour on a meat−platter. Enable this stand for 8 minutes. Meantime, shave into a cup one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it upon the fire within just a pan of boiling water. At the stop of 8 minutes stir the sugar with a wood spoon until finally it commences to develop white and to thicken. Increase the melted chocolate out of the blue, and move forward stirring until finally the combination is thick. Put it in just a very low saucepan, and Area upon the fire within one more pan of very hot water. Fold until finally consequently delicate that it will pour freely. Adhere a skewer into the facet of an éclair, and dip the supreme within just the incredibly hot chocolate. Point upon a plate, and commence until finally all the éclairs are \"glacéd.\" They will dry instantly. Do not stir the sugar at the time the to start with 50 percent moment, and<br>do not scrape the sugar versus the saucepan into the platter. All the recommendations need to be strictly adopted.","url":"https://recipe.bluelayer.org/recipe/10341/chocolate-clairs"},{"id":"10340","title":"CINDERELLA CAKES","ingredients":"Employ 2 eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of chilly water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker &amp; Co.'s Premium No. 1<br>Chocolate, fifty percent a tumbler of any sort of jelly, and chocolate icing the similar as for éclairs.","directions":"Individual the eggs, and overcome the yolks and sugar with each other until finally mild. Overcome the whites until finally light-weight, and then fight them with yolks and sugar and grated chocolate. Subsequent fight inside of the lemon juice and water, and ultimately the flour, in just which the baking powder need to be put together. Overcome for a few minutes, and then pour the batter into 2 pans, and bake in just a gentle oven for regarding 18 minutes. Though finished, spread one sheet of cake with the jelly, and force the other sheet above it; and anytime chilly, reduce into small squares and triangular components. Adhere a picket toothpick into just about every of this sort of areas and<br>dip each individual one into the scorching icing, later getting rid of the toothpick, of study course.","url":"https://recipe.bluelayer.org/recipe/10340/cinderella-cakes"},{"id":"10339","title":"CHOCOLATE WAFERS","ingredients":"Grate 4 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and combine with it 2 tablespoonfuls of flour and one−fourth of a teaspoonful each individual of cinnamon, cloves and baking powder. Different 6 eggs. Increase one cupful of powdered sugar to the yolks, and combat till unbelievably mild; then insert the grated yellow rind and the juice of fifty percent a lemon, and fight 5 minutes<br>13","directions":"for a longer time. At present increase the dry blend, and with a spoon flippantly reduce within the whites, which are initial to be overwhelmed to a rigid froth. Pour the combination into buttered shallow pans, ingesting it around 50 percent an inch thick. Bake inside of a mild oven<br>for fifty percent an hour. Once the cake is interesting, spread a slender layer of currant jelly around one sheet, and location the other sheet upon this. Ice with vanilla icing; and whenever this hardens, minimize inside squares. It is especially awesome to provide with ice−product.","url":"https://recipe.bluelayer.org/recipe/10339/chocolate-wafers"},{"id":"10338","title":"CHOCOLATE BISCUIT","ingredients":"Protect 3 heavy baking pans with paper that includes been perfectly oiled with washed butter. In excess of Individuals dredge powdered sugar. Soften inside of a cup one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate. Independent the whites and yolks of 4 eggs. Include to the yolks a generous 50 % cupful of powdered sugar, and overcome right until gentle and enterprise. Insert the melted chocolate, and fight a handful of minutes extended. Battle the whites of the eggs to a rigid, dry froth.","directions":"Evaluate out three−fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour ought to be reduce inside as evenly as probable, and with Really small stirring. Reduce the combination within teaspoonfuls upon the buttered paper. Sprinkle powdered sugar above the cakes, and bake inside of a gradual oven for more than 14 or 15 minutes. The blend can be formed which include woman palms, if favored.","url":"https://recipe.bluelayer.org/recipe/10338/chocolate-biscuit"},{"id":"10337","title":"CHOCOLATE GLACÉ","ingredients":"As soon as creating a glacé frosting, dissolve one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate inside of a cup, and put it with the frosting, introducing in addition a tablespoonful of boiling water.","directions":"","url":"https://recipe.bluelayer.org/recipe/10337/chocolate-glac"},{"id":"10336","title":"CHOCOLATE GLACÉ CAKE","ingredients":"Overcome to a product a generous 50 percent cupful of butter, and little by little combat into this one cupful of sugar. Increase one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, melted; far too 2 unbeaten eggs. Combat vigorously for 5 minutes; then stir within just 50 percent a cupful of milk, and last but not least, one cupful and a 50 percent of flour, with which contains been put together one generous teaspoonful of baking powder. Style with one teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake for 50 % an hour inside of a gentle oven. Whenever awesome, spread with glacé frosting.","directions":"GLACÉ FROSTING. Place 50 % a cupful of sugar and 3 tablespoonfuls of water within a tiny saucepan. Whisk higher than the fire right up until the sugar is approximately melted.<br>Acquire the spoon in opposition to the pan ahead of the sugar very starts to boil, mainly because it would wreck the icing if the syrup ended up stirred the moment it starts off to boil. Right after boiling carefully for 4 minutes, incorporate 50 % a teaspoonful of vanilla extract,<br>still do not stir; then fastened absent to great. Although the syrup is regarding blood heat, overcome it with a picket spoon right until thick and white. At this time put the saucepan in just an additional with boiling water, and stir until finally the icing is skinny sufficient to pour. Spread instantly upon the cake.","url":"https://recipe.bluelayer.org/recipe/10336/chocolate-glac-cake"},{"id":"10335","title":"CHOCOLATE MARBLE CAKE","ingredients":"Put one ounce of Walter Baker &amp; Co.'s Chocolate and one tablespoonful of butter inside a cup, and fastened this in just a pan of boiling water. Combat to a product fifty percent a cupful of butter and one cupful of sugar. Slowly combat within just fifty percent a cupful of milk. At the moment increase the whites of 6 eggs overwhelmed to a rigid froth, one teaspoonful of vanilla, and a cupful and a 50 % of sifted flour, inside which is merged one teaspoonful of baking powder. Put more than one−3rd of this blend into one more bowl, and stir the melted butter and chocolate into it. Reduce the white−and−brown mix inside spoonfuls into a perfectly buttered deep cake pan, and bake in just a mild oven for concerning forty−5 minutes; or, the cake can be baked within just a sheet and iced with a chocolate or white icing.","directions":"","url":"https://recipe.bluelayer.org/recipe/10335/chocolate-marble-cake"},{"id":"10334","title":"CHOCOLATE CAKE","ingredients":"For 2 sheets of cake, employ the service of 3 ounces of Walter Baker &amp; Co.'s Premium<br>No. 1 Chocolate, a few eggs, one cupful and three−fourths of sifted pastry<br>11<br>flour, one cupful and three−fourths of sugar, 50 % a cupful of butter, 50 % a cupful of milk, 50 percent a teaspoonful of vanilla extract, one teaspoonful and a 50 percent of baking powder.<br>Grate the chocolate. Fight the butter to a product, and bit by bit combat within just the sugar. Combat within the milk and vanilla, then the eggs (now very well crushed),","directions":"upcoming the chocolate, and inevitably the flour, within which the baking powder really should be blended. Ladle into 2 very well buttered shallow cake pans. Roast for twenty−5 minutes within a gentle oven. Frost or not, as you which include.","url":"https://recipe.bluelayer.org/recipe/10334/chocolate-cake"},{"id":"10333","title":"CHOCOLATE LAYER CAKE","ingredients":"Battle 50 percent a cupful of butter to a product, and bit by bit battle into it one cupful of sugar. Each time this is mild, battle within fifty percent a cupful of milk, a tiny at a period, and one teaspoonful of vanilla. Overcome the whites of 6 eggs to a rigid froth. Incorporate 50 percent a teaspoonful of baking powder with 2 scant cupfuls of sifted flour. Whisk the flour and whites of eggs alternately into the combination. Comprise a few deep tin plates nicely buttered, and spread two−thirds of the batter inside 2 of them.","directions":"Into the becoming batter stir one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, melted, and spread this batter inside of the 3rd plate. Bake the cakes within just a mild oven for concerning 20 minutes. Place a layer of white<br>cake upon a significant plate, and spread with white icing. Place the dim cake upon this, and additionally spread with white icing. Upon this put the 3rd cake. Spread with chocolate icing.<br>TO Create THE ICING. Place into a granite−ware saucepan 2 gills of sugar and one of water, and boil carefully until finally bubbles start off to arrive versus the bottom−−say, with regards to 5 minutes. Choose versus the fire all of a sudden. Do not stir or shake the sugar though it is cooking. Pour the very hot syrup within a skinny movement into the whites of 2 eggs that include been overwhelmed to a rigid froth, conquering the mix all the year. Move forward to fight till the icing is thick. Style with one teaspoonful of vanilla. Hire two−thirds of this as a white icing, and to the getting 3rd include one ounce of melted chocolate. To<br>soften the chocolate, shave it fantastic and put in just a cup, which is then to be put inside a pan of boiling water.","url":"https://recipe.bluelayer.org/recipe/10333/chocolate-layer-cake"},{"id":"10331","title":"CHOCOLATE, VIENNA Design","ingredients":"Hire 4 ounces of Walter Baker &amp; Co.'s Vanilla Chocolate, one quart of milk, a few tablespoonfuls of sizzling water, and one tablespoonful of sugar.","directions":"Slice the chocolate inside of wonderful bits. Put the milk upon the stove within the double−boiler, and While it consists of been heated to the boiling truth, put the chocolate, sugar and water inside a tiny iron or granite−ware pan, and stir around a sizzling fire until eventually soft and shiny. Mix this mix into the very hot milk, and fight properly with a whisk. Provide at at the time, placing a tablespoonful of whipped product within just each and every cup and then filling up with the chocolate.<br>The simple chocolate might be employed as an alternative of the vanilla, yet within that scenario seek the services of a teaspoonful of vanilla extract and a few generous tablespoonfuls of sugar alternatively of one.","url":"https://recipe.bluelayer.org/recipe/10331/chocolate-vienna-design"},{"id":"10330","title":"Simple CHOCOLATE","ingredients":"For 6 individuals, retain the services of one quart of milk, 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, 3 tablespoonfuls of sugar, and 2 tablespoonfuls of very hot water.","directions":"Combination the cornstarch with one gill of the milk. Place the remainder of the milk upon to warm inside the double−boiler. The moment the milk will come to the boiling simple fact, stir inside of the cornstarch and cook for 10 minutes. Contain the chocolate slice within great bits, and put it in just a little iron or granite−ware pan; include the sugar and water, and Space the pan earlier mentioned a warm fire. Whisk usually right up until the mix is tender and shiny. Increase this to the scorching milk, and overcome the mix with a whisk right up until it is frothy. Or, the chocolate may possibly be poured again and forth against the boiler to a pitcher, maintaining superior the vessel versus which you pour. This will Deliver a thick froth. Provide at as soon as.<br>If you favor not to incorporate the chocolate thick, omit the cornstarch. If condensed milk is utilized, option water for the milk called about and insert 3 tablespoonfuls of condensed milk Though the chocolate is additional.<br>9","url":"https://recipe.bluelayer.org/recipe/10330/simple-chocolate"},{"id":"10329","title":"CHOCOLATE MERINGUE PUDDING","ingredients":"For a lower pudding employ one pint of milk, 2 tablespoonfuls and a 50 % of cornstarch, one ounce of Walter Baker &amp; Co.'s Chocolate, 2 eggs, 5 tablespoonfuls of powdered sugar, one−fourth of a teaspoonful of salt, and 50 percent a teaspoonful of vanilla extract.","directions":"Incorporate the cornstarch with one gill of the milk. Put the remainder of the milk upon to boil within just the double−boiler. Scrape the chocolate. As soon as the milk boils, insert the cornstarch, salt, and chocolate, and cook for 10 minutes. Combat the yolks of the eggs with a few tablespoonfuls of sugar. Ladle the very hot blend upon this, and battle properly. Switch into a pudding−dish that will keep regarding a quart, and bake for 20 minutes within a mild oven.<br>Fight the whites of the eggs to a rigid, dry froth, and bit by bit combat inside of the getting 2 tablespoonfuls of sugar and the vanilla. Spread this upon the pudding, and return to the oven. Cook for 15 minutes for a longer time, however with the oven−doorway open. Provide both chilly or incredibly hot.<br>Retain the services of one pint of stale bread weakened inside crumbs, one quart of milk, 2 eggs, 50 percent a teaspoonful of salt, 50 % a teaspoonful of floor cinnamon, a few tablespoonfuls of sugar and 2 ounces of Walter Baker &amp; Co.'s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate within a bowl, and soak<br>for 2 or a few several hours. Fight alongside one another the eggs, sugar, and salt. Mash the wet bread with a spoon, and insert the egg combination to the bread and milk. Ladle into a pudding−dish, and bake within just a gradual oven for above 40 minutes. Provide with an egg sauce or a vanilla product sauce.<br>EGG SAUCE.−−Battle the whites of 2 eggs to a rigid, dry froth; and battle into this, a very little at a year, one cupful of powdered sugar. After gentle and gentle, include one teaspoonful of vanilla and the yolks of 2 eggs. Fight the combination a small lengthier; then stir inside of one cupful of whipped product or a few tablespoonfuls of milk. Provide at the moment.<br>VANILLA Product SAUCE.−−Overcome to a product 3 tablespoonfuls of butter, and slowly overcome into this two−thirds of a cupful of powdered sugar. Whenever this is mild and creamy, include a teaspoonful of vanilla; then<br>slowly battle within just 2 cupfuls of whipped product. Destination the bowl within just a pan of boiling water, and stir regularly for a few minutes. Ladle the sauce into a incredibly hot bowl, and provide.<br>Put a pint of milk in just the double−boiler and upon the fire. Blend a few tablespoonfuls of cornstarch with a gill of milk and one−3rd of a teaspoonful of salt. Mix this into the milk each time it boils. Overcome the whites of 4 eggs to a rigid froth, and then bit by bit fight into them 50 % a cupful of powdered sugar and one teaspoonful of vanilla. Increase this to the cooking blend, and combat vigorously for one second. Rinse a mildew within chilly water, and pouring the pudding into it, established absent to amazing. At serving−season switch out upon a flat dish, and provide with chocolate sauce.<br>Put one pint of milk in just the double−boiler, and upon the fire. Shave 2 ounces of Walter Baker and Co.'s Chocolate, and put it within a low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of the fire until finally delicate and shiny, and increase to the warm milk. Fight jointly for 8 minutes the yolks of 4 eggs, 3 tablespoonfuls of sugar, and a saltspoonful of salt, and then incorporate one gill of chilly milk.<br>Ladle the boiling milk upon this, stirring very well. Return to the double−boiler, and cook for 5 minutes, stirring all the year. Ladle into a chilly bowl and mounted the bowl within chilly water. Mix for a handful of minutes, and then often right until the sauce is chilly.<br>This sauce is wonderful for chilly or incredibly hot cornstarch pudding, bread pudding, chilly cupboard pudding, snow pudding, and many others. It will furthermore solution for a dessert. Fill custard eyeglasses with it, and provide the similar as comfortable custard; or consist of the eyeglasses two−thirds comprehensive, and heap up with whipped product.<br>One cupful of molasses, 2 cupfuls of sugar, one cupful of milk, one−fifty percent pound of chocolate, a piece of butter 50 percent the dimension of an egg. Boil the milk and molasses collectively, scrape the chocolate wonderful, and mixture with simply sufficient of the boiling milk and molasses to moisten; rub it properly comfortable, then, with the sugar, stir into the boiling liquid; include the butter, and boil 20 minutes. Consider as molasses sweet, and if it hardens, pour into a buttered dish. Slash the exact as nut sweet.<br>Merge collectively within a granite−ware saucepan 50 % a pint of sugar, fifty percent a pint of molasses, fifty percent a pint of thick product, one generous tablespoonful of butter, and 4 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate. Position upon the fire and stir till the blend boils. Cook until eventually a several drops of it will harden if shed into ice−water; then pour into well−buttered pans, taking in the blend above three−fourths of an inch deep. Anytime virtually chilly, mark into squares. It will acquire practically an hour to boil this inside of a granite−ware pan, nevertheless not 50 percent consequently extended if cooked inside an iron frying−pan. Mix often whilst boiling. The caramels should be put in just a extremely chilly House to harden.<br>Combine 2 cupfuls of sugar, three−fourths of a cupful of milk or product, one generous tablespoonful of butter, and a few ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate. House upon the fire and cook, stirring at times, until finally a minimal of the mix, anytime misplaced within just ice−water, will harden; then stir in just one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well−buttered pan, taking the mix concerning three−fourths of an inch deep. The moment almost chilly, mark it off inside of squares, and put in just a chilly stage to harden. People caramels are sugary and brittle, and can be intended within the most up-to-date weather conditions without having problems. If a deep granite−ware saucepan be employed for the boiling, it will choose practically an hour to cook the blend; still if with<br>an iron frying−pan, 20 or 30 minutes will suffice.<br>CHOCOLATE CREAMS, No. 1<br>Overcome the whites of 2 eggs to a rigid froth. Bit by bit overcome into this 2 cupfuls of confectioners' sugar. If the eggs be massive, it may perhaps choose a small added sugar. Taste with 50 % a teaspoonful of vanilla, and function nicely. At this time roll into small balls, and eliminate upon a a bit buttered platter. Make it possible for the balls stand for an hour or even more. Shave 5 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate and put into a minor bowl, which destination upon the fire within a saucepan that contains boiling water. Although the chocolate is melted,<br>just take the saucepan to the desk, and eliminate the creams into the chocolate one at a period, having them out with a fork and losing them carefully upon the<br>buttered dish. It will acquire 50 percent an hour or even further to harden the chocolate. CHOCOLATE CREAMS, No. 2<br>For All those creams you must create a fondant inside this course: put into a granite−ware saucepan one cupful of water and 2 of granulated sugar−−or a pound of loaf sugar. Mix until finally the sugar is approximately melted, then point upon the fire and warmth bit by bit, nevertheless do not stir the combination. Keep track of very carefully and observe each time it commences to boil. Any time the sugar is made up of been boiling for 10 minutes, consider up a tiny of it and eliminate in just ice−water. If it hardens ample to kind a gentle ball at the time rolled in between the thumb and finger, it is<br>cooked ample. Acquire the saucepan in opposition to the fire abruptly, and fixed within a neat, dry stage. At the time the syrup is as a result awesome that the finger can be saved in just it easily, pour it into a bowl, and stir with a picket spoon until eventually it results in being thick and white. Even though it commences to glance dry, and a tiny challenging, choose out the spoon, and do the job with the hand right up until the product is delicate and delicate. Style with a couple of drops of vanilla, and, soon after shaping, go over with chocolate, as directed inside the prior recipe.<br>Warning.−−Do not stir the syrup even though it is cooking, and be watchful not to jar or shake the saucepan.<br>Boil the sugar as directed for fondant inside of the recipe for Chocolate Creams, No. 2, nonetheless not Incredibly as a result long−−say over 11 minutes. The syrup, at the time established, ought to be far too comfortable to ball. While chilly, pour into a bowl, and battle<br>right until thick and creamy. If well boiled, it will not develop into thick plenty of to perform with the fingers.<br>Incorporate 6 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate melted inside a bowl. Ladle 50 percent of the creamed sugar into a further bowl, and, right after flavoring with a pair drops of vanilla, include to it more than one−3rd of the dissolved chocolate. Mix until eventually thick and as an alternative dry; then deliver into minimal cones, and get rid of upon a somewhat buttered platter. Put 50 % of the becoming creamed sugar within just a cup, and fixed within a saucepan made up of boiling water. Taste with vanilla, and stir more than the fire until eventually melted as a result a lot that it will pour versus the spoon. Acquire the saucepan to the desk and dip one−50 % the cones within, one at a season, particularly as the Chocolate Creams, No. 1, had been dipped in just the melted chocolate. If savored, a instant coating may perhaps be supplied the cones. Already put the remainder of the creamed sugar upon to soften, and include 2 tablespoonfuls of very hot water to it. Mix the remainder of the melted chocolate into this, and if as well thick to dip the sweet inside, insert very hot water, a several drops at a year, until eventually the combination is of the immediately regularity; then dip the unwind of the cones inside of this.<br>GENESEE BON−BONS<br>Deliver the product chocolate caramels, and attain them fairly organization via inserting the pan upon ice. Create the chocolate coating as directed for chocolate cones. Dip the caramels within just this and put upon a buttered dish.<br>Into a granite−ware saucepan put one ounce−−a few tablespoonfuls−−of Walter Baker &amp; Co.'s Soluble Chocolate, and slowly but surely pour upon it 50 percent a pint of boiling water, stirring all the season. House upon the fire, and stir till all the chocolate is dissolved. Currently incorporate one pint of granulated sugar, and stir until finally it commences to boil. Cook for a few minutes extended, then stress and amazing. At the time neat, insert one tablespoonful of vanilla extract. Bottle, and maintain within just a<br>chilly spot.<br>Clean Beverages FOR Summer season<br>Put into a tumbler pertaining to 2 tablespoonfuls of harmed ice, 2 tablespoonfuls of chocolate syrup, a few tablespoonfuls of whipped product, one gill of milk, and fifty percent a gill of soda−water versus a syphon bottle, or Apollinaris water. Mix properly in advance of ingesting. A tablespoonful of vanilla ice−product is a beautiful addition. It is a mouth watering consume, even if the soda or Apollinaris water and ice−product be omitted. A plainer consume is developed as a result of combining the syrup, a gill and a 50 percent of milk, and the ice, shaking properly.<br>A Couple of Ideas In just Respect TO CHOCOLATE<br>The ideal style to incorporate to chocolate is vanilla; following to that, cinnamon. Over and above All those 2 variables one must hire superb warning, as it is Pretty simple to destroy the good natural and organic style of the bean. Chocolate absorbs odors quickly; that's why it need to be saved within just a normal, cute setting. As around 11 for each cent. of the chocolate bean is starch, chocolate and cocoa are of a a great deal<br>finer taste if boiled for a couple minutes. Lengthy boiling, Sad to say, ruins their style and texture.<br>Recipes Particularly Written as a result of Overlook Elizabeth Kevill Burr<br>(All dimensions really should be position.)<br>System FOR Developing A few GALLONS OF BREAKFAST COCOA<br>1/2 a pound of Walter Baker &amp; Co.'s Cocoa,<br>1−1/2 gallons of water, warm,<br>1−1/2 gallons of milk, sizzling.<br>This ought to not be authorized to boil. Both create it inside of a heavy double−boiler, or a significant saucepan or kettle earlier mentioned water. Combination the cocoa with more than enough chilly water to deliver a paste, and be certain it is cost-free versus lumps. Warm jointly the<br>milk and water, and pour inside the cocoa; then cook at minimum an hour, stirring once in a while.<br>To one−3rd a cup of Baker's Cracked Cocoa (often named \"Cocoa Nibs\") retain the services of 3 cups of chilly water; cook bit by bit at minimum amount one hour−−the extended the far better. Then anxiety the liquid and incorporate one cup (or added if preferred) of milk, and provide amazingly incredibly hot. Do not permit the combination to boil right after milk consists of been additional.<br>One cake (1/2 a pound) of Walter Baker &amp; Co.'s Vanilla Adorable Chocolate,<br>4 cups of boiling water, Pinch of salt,<br>4 cups of incredibly hot milk.<br>This really should be designed within a double−boiler. Put the chocolate, boiling water and salt within just higher section of the double−boiler. Mix and overcome with a wood spoon right until the chocolate is dissolved and comfortable. Insert the milk and as soon as very carefully scorching, worry, and provide with unsweetened whipped product. Further more cooking will boost it.<br>Line a pie plate with loaded pie crust, inserting upon an further gain of crust the identical as for custard pie. Fill with the chocolate filling generated when the soon after recipe. Roast within a sizzling oven right until crust is carried out; remove, and every time amazing, deal with with a meringue and brown fairly slowly but surely in just mild oven.<br>1 cup of milk, Pinch of salt,<br>2 stage tablespoonfuls of flour,<br>2 eggs (yolks),<br>5 tablespoonfuls of sugar (position),<br>1 teaspoonful of vanilla.<br>Put milk, salt and chocolate in just higher section of the double−boiler, and anytime incredibly hot and soft, stir within just the flour, which is made up of been blended with ample chilly milk to be skinny more than enough to pour into the scorching milk. Cook, stirring normally, until finally it thickens; then permit it cook 8 or 10 minutes. Combine the eggs and sugar collectively and pour the scorching blend higher than them, stirring very well; put back again inside double−boiler and cook, stirring consistently one second. Remove, and the moment amazing insert one teaspoonful of vanilla.<br>2 eggs (whites), Pinch of salt,<br>4 place tablespoonfuls of sugar,<br>1 teaspoonful of vanilla.<br>Include salt to eggs and fight inside a superior shallow dish with fork or egg−whip right until rigid and flaky and dish can be grew to become upside down. Overcome in just the sugar gradually, then the vanilla, and combat till the dish can be became upside down.<br>6 tablespoonfuls of butter,<br>3/4 cup of sugar (scant),<br>1 egg,<br>1 tablespoonful of milk,<br>1 teaspoonful of vanilla or pinch of cinnamon,<br>1/8 teaspoonful of baking powder,<br>1−1/4 to 1−1/2 cups of sifted pastry flour.<br>Product the butter right up until smooth; incorporate the sugar slowly and gradually and overcome very well; insert the overwhelmed egg, milk and vanilla; blend appropriately. Sift cocoa, baking powder, and a pinch of salt with with regards to one−fifty percent cup of the flour; stir this into the<br>blend very first, then seek the services of the remainder of the flour, and even further if needed, to deliver a corporation dough that will not adhere to the arms. Mounted upon the ice to harden. Sprinkle the board with cocoa and a Pretty minor sugar. Seek the services of tiny areas of the dough at a season, throw it above the board to steer clear of sticking, roll<br>out slender, minimize within just strips relating to one−fifty percent inch huge and 3 inches lengthy. Point carefully inside of pan and bake within fairly scorching oven 3 or 4 minutes. Ideal treatment ought to be taken in just the baking to stop burning.<br>It is recommended to get the scraps just after each individual rolling, if comfortable, and established absent to harden, for be concerned of turning into within just far too considerably cocoa, therefore creating them sour.<br>The colder and tougher the dough is, the far better it can be treated; for this reason it can be intended the working day in advance of employing.<br>2 tablespoonfuls of chilly water,<br>3 tablespoonfuls of warm water,<br>1/2 a teaspoonful of vanilla,<br>Over 1−3/4 cups of confectioners' sugar.<br>Put the cocoa inside of a lower saucepan; incorporate the chilly water and stir until eventually nicely soft; then the very hot water, and cook for one or 2 minutes, include vanilla and a speck of salt, then stir within plenty of sugar to create it rigid adequate to spread very well. Fight till soft and shiny and no cost against lumps.<br>If way too thick, incorporate a small chilly water. If not thick more than enough, include a minor sugar. Hardly ever deliver a frosting consequently rigid that it will contain to be designed delicate with a moist knife. It is far better to allow for it operate to the aspects of the cake. For frosting aspects of the cake, deliver a minor stiffer.<br>This frosting by no means cracks as an egg frosting, however is difficult plenty of to slice effectively.<br>2 tablespoonfuls of butter,<br>1 cup of boiling water,<br>2 tablespoonfuls of flour,<br>4 tablespoonfuls of sugar,<br>1 teaspoonful of vanilla.<br>Soften the butter inside of the saucepan; incorporate the flour and cocoa with each other and stir into the butter; incorporate slowly and gradually the incredibly hot water, stirring and overcoming every single season; cook till it thickens. Exactly just before serving, insert the sugar, vanilla and a pinch of salt, if demanded.<br>Employ the service of extra cocoa if appreciated much better. This sauce will be discovered top quality for cottage puddings, Dutch apple cakes, steamed apple puddings, and so forth.<br>1/2 a cup of butter,<br>3/4 a cup of milk,<br>1 cup of sugar,<br>3 eggs,<br>2 issue teaspoonfuls of baking powder,<br>1 teaspoonful of vanilla,<br>1−1/2 or 2 cups of sifted pastry flour.<br>Product the butter, stir inside of the sugar slowly but surely, increase the unbeaten eggs, and fight all with each other right until fairly creamy. Sift jointly one−50 % cup of the flour, the cocoa and baking powder; retain the services of this flour to start with, then substitute the milk and becoming flour, having more than enough to create blend rigid adequate to shed<br>in opposition to the spoon; include vanilla and fight right until rather delicate; then bake within just loaf within<br>reasonably sizzling oven thirty−5 or 40 minutes.<br>Checks for baking cake. It is baked ample once:<br>1. It shrinks versus the pan.<br>2. Touching it upon the ultimate, springs again.<br>3. No singing reliable.<br>1 cup of milk,<br>2 eggs (yolks),<br>2 tablespoonfuls of flour, Pinch of salt,<br>3 tablespoonfuls of sugar,<br>1/2 a teaspoonful of vanilla.<br>Put the milk inside the higher chapter of the double−boiler, and warm. Combine flour and cocoa with each other and melt within a very little chilly milk; mixture right until cost-free towards lumps. After the milk is warm, include the flour, and cook, stirring typically, 8 or 10 minutes. Battle yolks of eggs evenly; insert sugar and salt, and mixture effectively. While mix inside double−boiler incorporates cooked adequately, worry it more than the combination within the bowl. Put again inside double−boiler and make it possible for it to cook one or 2 minutes (stirring always), simply just ample to marginally thicken the eggs. Remove versus the stove, and Although neat incorporate vanilla and put within the serving−dish. Address with a meringue. Area dish upon a board, put inside the oven with the doorway open, and permit it to keep on being there for 10 or 15 minutes, and each time the meringue will not adhere to the arms, conclusion the doorway and enable it brown somewhat. This pudding can be consumed sizzling or chilly, however is substantially much better chilly. This will provide 4 folks generously.<br>Blanch the almonds by means of pouring boiling water upon them, and permit them stand 2 or 3 minutes. Roast them within oven. Dip them inside the immediately after recipe for chocolate coating, and shed upon paraffine paper.<br>1/2 pound cake of Walter Baker's Vanilla Cute Chocolate, 2 issue tablespoonfuls of butter,<br>2 tablespoonfuls of boiling water.<br>Put chocolate inside of low saucepan more than boiling water and after melted stir within butter and water. Combination very well. If found out to be far too thick, increase further more water; if also slender, further chocolate.<br>1 cup of boiling water, Pinch of salt,<br>1 sq. of chocolate,<br>1/2 a cup of sugar.<br>Cook all with each other slowly and gradually right up until it is the regularity of maple syrup, or thicker if most popular. Accurately ahead of serving, increase one teaspoonful of vanilla. This will maintain indefinitely, and can be reheated.<br>4 eggs,<br>1/4 a cup of sugar, Pinch of salt,<br>1/2 a cup of sifted pastry flour,<br>1 teaspoonful of vanilla.<br>Different yolks versus whites of eggs; overcome yolks in just a tiny bowl with the Dover egg−beater right up until amazingly thick; increase sugar, salt and vanilla, and battle yet again until eventually fairly thick. Sift cocoa and the flour alongside one another and stir incredibly evenly into the combination; fold inside the stiffly overwhelmed whites of the eggs, and bake within a loaf in just a delicate oven right until completed.<br>Do not butter the pan, nevertheless anytime cake is baked, invert the pan; and once interesting, remove the cake.<br>1 sq. of Baker's Chocolate, Pinch of salt,<br>5 tablespoonfuls of boiling water,<br>1 teaspoonful of vanilla,<br>In excess of a few cups of sifted confectioners' sugar.<br>Soften chocolate inside of bowl more than tea−kettle, increase water, salt and vanilla, and at the time delicate include the sugar, and warmth till exceptionally shiny. Create the frosting rigid ample to spread devoid of making use of a soaked knife. It will hold indefinitely.<br>5 point tablespoonfuls of butter,<br>1−1/4 cups of sugar,<br>3 eggs,<br>1 teaspoonful of vanilla,<br>3/4 a cup of milk,<br>3−1/2 position teaspoonfuls of baking powder,<br>1−1/2 cups of sifted pastry flour.<br>Product the butter, increase sugar and chocolate, then the unbeaten eggs and vanilla, and fight with each other until eventually Pretty delicate. Sift the baking powder with one−fifty percent a cup of the flour, and hire initially; then alternative the milk and the becoming flour, and create the blend rigid adequate to shed against the spoon. Overcome until eventually Pretty gentle and bake inside loaf within delicate oven. For checks check out Cocoa Cake recipe upon site 25.<br>1 quart of milk, Pinch of salt,<br>3 point tablespoonfuls of flour,<br>1 can of sweetened condensed milk,<br>3 eggs,<br>6 issue tablespoonfuls of sugar,<br>3 teaspoonfuls of vanilla.<br>Put milk, salt and chocolate inside of double−boiler, and Even though milk is scorching and chocolate consists of melted, stir inside of the flour, by now put together inside a small chilly milk. Cook 10 minutes, then pour this around the condensed milk, eggs and sugar merged with each other; cook all over again for 4 minutes, stirring. Pressure, and Whilst awesome insert vanilla, and freeze.<br>1 cup of milk,<br>2 place tablespoonfuls of cornstarch,<br>2 eggs (yolks),<br>6 stage tablespoonfuls of sugar,<br>2 teaspoonfuls of vanilla,<br>5 eggs (whites).<br>Put milk, chocolate and salt in just double−boiler; mixture cornstarch inside of a lower sum of chilly milk, and stir into the scorching milk every time the chocolate consists of been melted; stir right until soft, then cook 12 minutes. Incorporate jointly the yolks of the eggs and sugar, then pour the sizzling combination around it; cook back again one or 2 minutes, stirring. Though Pretty chilly, particularly right before serving, include the vanilla and fold in just the stiffly overwhelmed whites of the eggs. Pile frivolously within a glass dish and provide with girl palms. A meringue can be generated of the whites of the eggs and sugar, then folded within just the chocolate combination, however it does not stand as extensive.<br>6 point tablespoonfuls of butter,<br>1 cup of granulated sugar,<br>3 eggs,<br>1 teaspoonful of vanilla,<br>3/4 a cup of milk.<br>3 position teaspoonfuls of baking powder, around one and three−quarter cups of sifted flour, or flour plenty of to create blend rigid adequate to lose in opposition to the spoon. Combine inside of the purchase offered. Ebook one−3rd of this blend and insert to it 4 place tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Roast thirty−5 or 40 minutes in accordance to sizing and condition of pan.<br>This is the identical as the Cocoa Marble Cake. Incorporate to one−3rd of the blend one and one−50 % squares of Baker's Chocolate within desired destination of the cocoa, and one cup of chopped walnuts to the other aspect within just Area of the shredded cocoanut.<br>1 pint of boiling water,<br>1/3 a bundle of gelatine,<br>2 pinches of salt,<br>2 place tablespoonfuls of sugar,<br>1 teaspoonful of vanilla.<br>Put the water, salt and chocolate within just a saucepan. Cook, stirring until finally the chocolate melts, then make it possible for it boil for 3 or 5 minutes. Melt the gelatine within a small chilly water and pour the boiling mix higher than it. Mix right until dissolved, then increase sugar and vanilla. Ladle into a mold and established apart to harden, provide with product and powdered sugar or sweetened whipped<br>product.<br>4 place tablespoonfuls of butter,<br>2 eggs,<br>1 cup of sugar,<br>3/4 a cup of milk.<br>2 position teaspoonfuls of baking powder, one and three−quarter cups of sifted flour or ample to deliver combination rigid plenty of to lose versus the spoon. Roast within buttered gem pans inside of fairly scorching oven twenty−3 or twenty−5 minutes. If the cake springs again once urgent a finger upon the best, it reveals that it is baked adequate. To create a cocoa cottage pudding increase to the about rule 6 stage tablespoonfuls of cocoa. Provide with a vanilla sauce.<br>2 point tablespoonfuls of butter,<br>1 cup of boiling water,<br>2 point tablespoonfuls of flour,<br>4 stage tablespoonfuls of sugar, Pinch of salt,<br>1 teaspoonful of vanilla.<br>Soften butter within saucepan, increase flour and salt and incorporate right until tender; include gradually the boiling water, stirring and conquering perfectly. Insert sugar and milk.<br>1 cup of milk,<br>1 pinch of salt,<br>3 place tablespoonfuls of flour, softened within a small chilly milk. 2 stage tablespoonfuls of butter,<br>4 issue tablespoonfuls of sugar, Yolks of 4 eggs,<br>1 teaspoonful of vanilla,<br>1 cup of shredded cocoanut, Whites of 4 eggs.<br>Warm milk, increase salt and flour and cook 10 minutes the moment it is made up of thickened. Combine with each other, butter, sugar and yolks of eggs. Ladle scorching combination more than,<br>stirring properly and preset apart to neat. Increase vanilla and cocoanut. At last fold inside the stiffly crushed whites of the eggs. Roast inside of buttered pan, within just mild oven right until corporation. Provide sizzling with Chocolate Sauce.<br>2 issue tablespoonfuls of butter,<br>1 position tablespoonful of flour, Pinch of salt,<br>1 cup of boiling water,<br>1 sq. of Baker's Chocolate,<br>4 issue tablespoonfuls of sugar,<br>1 teaspoonful of vanilla.<br>Soften butter inside of saucepan, increase dry flour and salt and blend until finally gentle, then insert gradually the sizzling water, conquering nicely. Incorporate the sq. of chocolate and sugar and stir until eventually melted. Increase vanilla, simply just right before serving.<br>2 cups or 1 pint of sifted flour,<br>3 place teaspoonfuls of baking powder,<br>1/2 a teaspoonful of salt,<br>2 issue tablespoonfuls of sugar,<br>2 position tablespoonfuls of butter or lard,<br>2/3 a cup of milk or more than enough to deliver a corporation nevertheless not a rigid dough.<br>Sift all the dry elements alongside one another, rub within just the butter with the pointers of the arms. Mix inside the expected quantity of milk. Switch out upon marginally floured board, roll or pat out the most popular thickness, desired destination stop alongside one another within pan and bake inside of exceptionally scorching oven 10 or 15 minutes.<br>[Case in point: COCOA FUDGE.]<br>1/2 a cup of milk,<br>3 place tablespoonfuls of butter,<br>2−1/2 cups of powdered sugar,<br>1 teaspoonful of vanilla.<br>Merge all elements with each other nevertheless vanilla; cook, stirring persistently, right up until it starts off to boil, then cook gradually, stirring often, 8 or 10 minutes, or until eventually it can make a business ball While lost inside of chilly water. Though cooked plenty of, increase the vanilla and combat right until it seems to be which includes amazingly chilly molasses within wintertime. Ladle into a buttered pan; each time business, minimize within just squares. Wonderful treatment should really be taken not to overcome far too significantly, mainly because it can't be poured into the pan, and will not comprise a gloss upon final.<br>Overlook M.E. Robinson's Recipes<br>1 ounce or sq. of Baker's Premium Chocolate,<br>3 tablespoonfuls of sugar,<br>1/8 a teaspoonful of salt,<br>1 pint of boiling water,<br>1 pint of milk.<br>Desired destination the chocolate, sugar and salt inside of the agate chocolate−pot or saucepan, include the boiling water and boil a few minutes, stirring the moment or two times, as the chocolate is not grated. Incorporate the milk and let it period to warm, getting<br>mindful not to boil the milk, and maintain it carefully protected, as this stops the scum in opposition to forming. Though organized to provide convert within just chocolate−pitcher and<br>overcome with Dover egg−beater until eventually mild and foamy.<br>One egg, one−fifty percent a cup of sugar, one−fifty percent a cup of milk, one−quarter teaspoonful of salt, one−quarter teaspoonful of cinnamon extract<br>(Burnett's), 2 cups of flour, one−quarter cup of Baker's Breakfast Cocoa, 2 teaspoonfuls of baking powder. Mixture inside the get specified, sifting the baking powder and cocoa with the flour. Roll to one−3rd an inch inside thickness, slash and fry.<br>3 eggs,<br>1−1/2 cups of sugar,<br>1/2 a cup of chilly water,<br>1 teaspoonful of vanilla,<br>1−3/4 cups of flour,<br>2 teaspoonfuls of baking powder,<br>1 teaspoonful of cinnamon.<br>Overcome yolks of eggs gentle, insert water, vanilla and sugar; combat yet again correctly; then insert the flour, with which the baking powder, cocoa and cinnamon contain been sifted. Fold in just the stiffly overwhelmed whites of the eggs. Roast inside of a as an alternative simple oven for twenty−5 or 30 minutes.<br>1/3 a cup of butter,<br>1 cup of sugar,<br>1 egg,<br>1/2 a cup of milk,<br>1 teaspoonful of vanilla,<br>2 cups of flour,<br>2 teaspoonfuls of baking powder,<br>3 tablespoonfuls of Baker's Cocoa.<br>Product the butter, increase","url":"https://recipe.bluelayer.org/recipe/10329/chocolate-meringue-pudding"},{"id":"10328","title":"CHOCOLATE, VIENNA Design","ingredients":"Hire 4 ounces of Walter Baker &amp; Co.'s Vanilla Chocolate, one quart of milk, a few tablespoonfuls of sizzling water, and one tablespoonful of sugar.","directions":"Slice the chocolate inside of wonderful bits. Place the milk upon the stove within the double−boiler, and While it consists of been heated to the boiling truth, put the chocolate, sugar and water inside a tiny iron or granite−ware pan, and stir around a sizzling fire until eventually soft and shiny. Whisk this mix into the very hot milk, and fight properly with a whisk. Provide at at the time, placing a tablespoonful of whipped product within just each and every cup and then filling up with the chocolate.<br>The simple chocolate might be employed as an alternative of the vanilla, yet within that scenario seek the services of a teaspoonful of vanilla extract and a few generous tablespoonfuls of sugar alternatively of one.<br>Walter Baker &amp; Co.'s Breakfast Cocoa is powdered consequently high-quality that it can be dissolved by way of pouring boiling water upon it. For this rationale it is at times written at the desk. A minimal teaspoonful of the powder is put inside the cup with a teaspoonful of sugar; upon this is poured two−thirds of a cup of boiling water, and milk or product is additional to healthy the patient style. This is Quite hassle-free; however cocoa is not almost consequently optimistic as soon as composed inside of this trend<br>as any time it is boiled.<br>For 6 cupfuls of cocoa employ 2 tablespoonfuls of the powder, 2 tablespoonfuls of sugar, fifty percent a pint of boiling water, and a pint and a 50 % of milk. Place the milk upon the stove in just the double−boiler. Place the cocoa and sugar in just a saucepan, and slowly and gradually pour the incredibly hot water on them, stirring<br>all the year. Spot the saucepan upon the fire and stir until eventually the contents boil. Permit this mix boil for 5 minutes; then increase the boiling milk and provide.<br>A gill of product is a superb addition to this cocoa.<br>Scalded milk could be employed within just Room of boiled milk, if chosen. For<br>flavoring, a handful of grains of salt and fifty percent a teaspoonful of vanilla extract may well be extra.<br>Battle 50 percent a cupful of butter to a product, and bit by bit battle into it one cupful of sugar. Each time this is mild, battle within fifty percent a cupful of milk, a tiny at a period, and one teaspoonful of vanilla. Overcome the whites of 6 eggs to a rigid froth. Incorporate 50 percent a teaspoonful of baking powder with 2 scant cupfuls of sifted flour. Whisk the flour and whites of eggs alternately into the combination. Comprise a few deep tin plates nicely buttered, and spread two−thirds of the batter inside 2 of them.<br>Into the becoming batter stir one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, melted, and spread this batter inside of the 3rd plate. Bake the cakes within just a mild oven for concerning 20 minutes. Place a layer of white<br>cake upon a significant plate, and spread with white icing. Place the dim cake upon this, and additionally spread with white icing. Upon this put the 3rd cake. Spread with chocolate icing.<br>TO Create THE ICING. Place into a granite−ware saucepan 2 gills of sugar and one of water, and boil carefully until finally bubbles start off to arrive versus the bottom−−say, with regards to 5 minutes. Choose versus the fire all of a sudden. Do not stir or shake the sugar though it is cooking. Pour the very hot syrup within a skinny movement into the whites of 2 eggs that include been overwhelmed to a rigid froth, conquering the mix all the year. Move forward to fight till the icing is thick. Style with one teaspoonful of vanilla. Hire two−thirds of this as a white icing, and to the getting 3rd include one ounce of melted chocolate. To<br>soften the chocolate, shave it fantastic and put in just a cup, which is then to be put inside a pan of boiling water.<br>For 2 sheets of cake, employ the service of 3 ounces of Walter Baker &amp; Co.'s Premium<br>No. 1 Chocolate, a few eggs, one cupful and three−fourths of sifted pastry<br>flour, one cupful and three−fourths of sugar, 50 % a cupful of butter, 50 % a cupful of milk, 50 percent a teaspoonful of vanilla extract, one teaspoonful and a 50 percent of baking powder.<br>Grate the chocolate. Fight the butter to a product, and bit by bit combat within just the sugar. Combat within the milk and vanilla, then the eggs (now very well crushed),<br>upcoming the chocolate, and inevitably the flour, within which the baking powder really should be blended. Pour into 2 very well buttered shallow cake pans. Bake for twenty−5 minutes within a gentle oven. Frost or not, as you which include.<br>Place one ounce of Walter Baker &amp; Co.'s Chocolate and one tablespoonful of butter inside a cup, and fastened this in just a pan of boiling water. Combat to a product fifty percent a cupful of butter and one cupful of sugar. Slowly combat within just fifty percent a cupful of milk. At the moment increase the whites of 6 eggs overwhelmed to a rigid froth, one teaspoonful of vanilla, and a cupful and a 50 % of sifted flour, inside which is merged one teaspoonful of baking powder. Place more than one−3rd of this blend into one more bowl, and stir the melted butter and chocolate into it. Reduce the white−and−brown mix inside spoonfuls into a perfectly buttered deep cake pan, and bake in just a mild oven for concerning forty−5 minutes; or, the cake can be baked within just a sheet and iced with a chocolate or white icing.<br>Overcome to a product a generous 50 percent cupful of butter, and little by little combat into this one cupful of sugar. Increase one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, melted; far too 2 unbeaten eggs. Combat vigorously for 5 minutes; then stir within just 50 percent a cupful of milk, and last but not least, one cupful and a 50 percent of flour, with which contains been put together one generous teaspoonful of baking powder. Style with one teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake for 50 % an hour inside of a gentle oven. Whenever awesome, spread with glacé frosting.<br>GLACÉ FROSTING. Place 50 % a cupful of sugar and 3 tablespoonfuls of water within a tiny saucepan. Whisk higher than the fire right up until the sugar is approximately melted.<br>Acquire the spoon in opposition to the pan ahead of the sugar very starts to boil, mainly because it would wreck the icing if the syrup ended up stirred the moment it starts off to boil. Right after boiling carefully for 4 minutes, incorporate 50 % a teaspoonful of vanilla extract,<br>still do not stir; then fastened absent to great. Although the syrup is regarding blood heat, overcome it with a picket spoon right until thick and white. At this time put the saucepan in just an additional with boiling water, and stir until finally the icing is skinny sufficient to pour. Spread instantly upon the cake.<br>As soon as creating a glacé frosting, dissolve one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate inside of a cup, and put it with the frosting, introducing in addition a tablespoonful of boiling water.<br>Protect 3 heavy baking pans with paper that includes been perfectly oiled with washed butter. In excess of Individuals dredge powdered sugar. Soften inside of a cup one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate. Independent the whites and yolks of 4 eggs. Include to the yolks a generous 50 % cupful of powdered sugar, and overcome right until gentle and enterprise. Insert the melted chocolate, and fight a handful of minutes extended. Battle the whites of the eggs to a rigid, dry froth.<br>Evaluate out three−fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour ought to be reduce inside as evenly as probable, and with Really small stirring. Reduce the combination within teaspoonfuls upon the buttered paper. Sprinkle powdered sugar above the cakes, and bake inside of a gradual oven for more than 14 or 15 minutes. The blend can be formed which include woman palms, if favored.<br>Grate 4 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and combine with it 2 tablespoonfuls of flour and one−fourth of a teaspoonful each individual of cinnamon, cloves and baking powder. Different 6 eggs. Increase one cupful of powdered sugar to the yolks, and combat till unbelievably mild; then insert the grated yellow rind and the juice of fifty percent a lemon, and fight 5 minutes<br>for a longer time. At present increase the dry blend, and with a spoon flippantly reduce within the whites, which are initial to be overwhelmed to a rigid froth. Pour the combination into buttered shallow pans, ingesting it around 50 percent an inch thick. Bake inside of a mild oven<br>for fifty percent an hour. Once the cake is interesting, spread a slender layer of currant jelly around one sheet, and location the other sheet upon this. Ice with vanilla icing; and whenever this hardens, minimize inside squares. It is especially awesome to provide with ice−product.<br>Employ 2 eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of chilly water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker &amp; Co.'s Premium No. 1<br>Chocolate, fifty percent a tumbler of any sort of jelly, and chocolate icing the similar as for éclairs.<br>Individual the eggs, and overcome the yolks and sugar with each other until finally mild. Overcome the whites until finally light-weight, and then fight them with yolks and sugar and grated chocolate. Subsequent fight inside of the lemon juice and water, and ultimately the flour, in just which the baking powder need to be put together. Overcome for a few minutes, and then pour the batter into 2 pans, and bake in just a gentle oven for regarding 18 minutes. Though finished, spread one sheet of cake with the jelly, and force the other sheet above it; and anytime chilly, reduce into small squares and triangular components. Adhere a picket toothpick into just about every of this sort of areas and<br>dip each individual one into the scorching icing, later getting rid of the toothpick, of study course.<br>Into a granite−ware saucepan put 50 percent a pint of milk, 2 well−rounded tablespoonfuls of butter, and one tablespoonful of sugar, and destination upon the stove. Every time this boils up, insert fifty percent a pint of sifted flour, and cook for 2 minutes, overcoming properly with a picket spoon. It will be comfortable and velvety at the conclude of that season. Preset absent to amazing; and after neat, combat in just 4 eggs, one at a season. Battle vigorously for over 15 minutes. Try out a very low little bit of<br>the paste in just the oven; and if it rises inside of the kind of a hollow ball, the paste is<br>overwhelmed sufficient; while, if it does not, overcome a tiny for a longer period. Incorporate tin sheets<br>or shallow pans a little bit buttered. Contain geared up, additionally, a tapering tin tube, with the lesser opening concerning three−quarters of an inch within just diameter. Position this inside of the very low close of a conical cotton pastry bag. Place the blend within just the bag, and force out upon buttered pans, using every éclair just about a few inches extended. There really should be 18, and they should really be at bare minimum 2 inches aside, as<br>they swell inside of cooking. Bake within a fairly very hot oven for around twenty−5 minutes. Just take against the oven, and though they are however scorching coat them with chocolate. Any time chilly, slash open upon the facet, and fill with both of the immediately after talked about arrangements:−−<br>FILLING NO. 1.−−Combine within just a bowl 50 % a pint of wealthy product, one teaspoonful of vanilla, and 4 tablespoonfuls of sugar. House the bowl inside of a pan of ice−water, and battle the product right until light-weight and corporation, applying possibly an egg−beater or a whisk.<br>FILLING NO. 2.−−Place 50 % a pint of milk into a double−boiler, and desired destination upon the fire. Battle jointly right up until fairly light-weight one place tablespoonful of flour, fifty percent a cupful of sugar, and one egg. At the time the milk boils, stir in just this blend. Increase one−8th of a teaspoonful of salt, and cook for 15 minutes, stirring once in a while. While chilly, taste with one teaspoonful of vanilla.<br>ICING FOR ÉCLAIRS.−−Place within just a low granite−ware pan 50 percent a pint of sugar and 5 tablespoonfuls of chilly water. Whisk till the sugar is partly melted, and then House upon the stove, stirring for 50 percent a instant. Just take out the spoon, and look at the sugar seriously. As before long as it boils, get all of a sudden against the fire and pour on a meat−platter. Enable this stand for 8 minutes. Meantime, shave into a cup one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it upon the fire within just a pan of boiling water. At the stop of 8 minutes stir the sugar with a wood spoon until finally it commences to develop white and to thicken. Increase the melted chocolate out of the blue, and move forward stirring until finally the combination is thick. Place it in just a very low saucepan, and Area upon the fire within one more pan of very hot water. Whisk until finally consequently delicate that it will pour freely. Adhere a skewer into the facet of an éclair, and dip the supreme within just the incredibly hot chocolate. Point upon a plate, and commence until finally all the éclairs are \"glacéd.\" They will dry instantly. Do not stir the sugar at the time the to start with 50 percent moment, and<br>do not scrape the sugar versus the saucepan into the platter. All the recommendations need to be strictly adopted.<br>Overcome to a product 50 % a cupful of butter and one tablespoonful of lard. Slowly fight into this one cupful of sugar; then incorporate one−fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, melted. Already incorporate one<br>well−overwhelmed egg, and fifty percent a teaspoonful of soda dissolved inside of 2 tablespoonfuls of milk. Whisk inside above 2 cupfuls and a 50 percent of flour. Roll slim, and, reducing within spherical cakes, bake within a alternatively straightforward oven. The magic formula of creating optimistic cookies is the seek the services of of as small flour as will suffice.<br>Merge inside of a significant bowl one cupful of molasses, 50 % a cupful of bitter milk or product, one teaspoonful of ginger, one of cinnamon, 50 percent a teaspoonful of salt. Dissolve one teaspoonful of soda inside of a teaspoonful of chilly water; increase this and 2 tablespoonfuls of melted butter to the combination. At the moment stir inside of 2 cupfuls of sifted flour, and inevitably increase 2 ounces of Walter Baker &amp; Co.'s Chocolate and one tablespoonful of butter, melted alongside one another. Pour the blend into a few well−buttered, deep tin plates, and bake within just a reasonably incredibly hot oven for above 20 minutes.<br>Crack the white of one high egg into a bowl, and slowly battle into it one cupful of confectioners' sugar. Battle for a few minutes, increase 50 percent a teaspoonful of vanilla extract, and spread thinly upon the cakes.<br>Deliver a vanilla icing, and incorporate one tablespoonful of chilly water to it. Scrape wonderful one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it within a reduced iron or granite−ware saucepan, with 2 tablespoonfuls of<br>confectioners' sugar and one tablespoonful of scorching water. Whisk in excess of a sizzling fire right up until gentle and shiny, then insert yet another tablespoonful of warm water. Whisk the dissolved chocolate into the vanilla icing.<br>Shave into a cup one ounce of Walter Baker &amp; Co.'s Premium No. 1<br>Chocolate, and put the cup into a pan of boiling water. Deliver a paste the very same as for éclairs, help save that rather of one tablespoonful of sugar a few should really be made use of.<br>As shortly as the paste is cooked, battle inside the melted chocolate. Each time chilly, incorporate the eggs, and overcome right up until mild. Lose this batter upon frivolously buttered pans<br>in just spherical cakes, consuming more than a dessertspoonful in just every cake. Bake for over 20 minutes in just a reasonably very hot oven. Provide possibly warm or chilly, with whipped product composed the exact as for Filling No. 1 for éclairs. Heap the product within just the middle of a flat dish, and prepare the profiteroles close to it.<br>For with regards to 2 quarts and a 50 percent of product employ the service of a pint and a fifty percent of milk, a quart of skinny product, 2 cupfuls of sugar, 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, 2 eggs, and 2 heaping tablespoonfuls of flour.<br>Place the milk upon to boil within a double−boiler. Place the flour and one cupful of the sugar inside of a bowl; include the eggs, and overcome the combination until eventually light-weight. Whisk this into the boiling milk, and cook for 20 minutes, stirring once in a while.<br>Scrape the chocolate, and put it within just a minimal saucepan. Incorporate 4<br>tablespoonfuls of sugar (which should really be taken towards the moment cupful) and 2 tablespoonfuls of very hot water. Whisk around a very hot fire until finally gentle and<br>shiny. Increase this to the cooking blend.<br>While the planning contains cooked for 20 minutes, choose it versus the fire and include the remainder of the sugar and the product, which ought to be<br>slowly and gradually overwhelmed into the incredibly hot blend. Mounted absent to neat, and While chilly, freeze.<br>Combat to a product 50 % a cupful of butter and a cupful and a quarter of powdered sugar. Incorporate 2 well−crushed eggs, 2 tablespoonfuls of wine, 50 % a cupful of milk, and a cupful and a 50 % of sifted flour, with which consists of been blended a teaspoonful and a 50 percent of baking powder. Bake this within just 4 well−buttered, deep, tin plates for relating to 15 minutes inside a mild oven.<br>Place 50 percent a pint of milk in just the double−boiler, and upon the fire. Fight jointly the yolks of 2 eggs, a few tablespoonfuls of powdered sugar, and a issue tablespoonful of flour. Whisk this combination into the boiling milk, conquering nicely. Increase one−6th of a teaspoonful of salt, and cook for 15 minutes, stirring generally. Once cooked, style with 50 % a teaspoonful of vanilla extract. Place 2 of the cakes upon 2 hefty plates, spread the product about<br>them, and lay the other 2 cakes upon ultimate. Fight the whites of the 2 eggs to a rigid froth, and then overcome into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it inside a tiny pan with 2 tablespoonfuls of sugar and one tablespoonful of boiling water. Whisk higher than a sizzling fire right up until comfortable and shiny. Currently insert 3 tablespoonfuls of product or milk, and stir into the crushed egg and sugar. Spread upon the pies and fixed absent for a couple of several hours.<br>Place a three−quart mildew inside of a wood pail, 1st lining the backside with high-quality ice and a slender layer of coarse salt. Pack the House involving the mildew and<br>the pail solidly with great ice and coarse salt, employing 2 quarts of salt and ice sufficient to fill the Room. Whip one quart of product, and drain it inside a sieve. Whip all over again all the product that drains all through. Place in just a tiny pan one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, 3 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned a incredibly hot fire until finally soft and shiny. Insert a few tablespoonfuls of product. Sprinkle a cupful of powdered sugar around the whipped product. Pour the chocolate inside a slender movement into the<br>product, and stir carefully till nicely combined. Wipe out the chilled mildew, and<br>transform the product into it. Go over, and then destination a very little ice flippantly upon supreme. Soaked a piece of carpet in just water, and deal with the final of the pail. Fastened absent for 3 or 4 several hours; then just take the mold in opposition to the ice, dip it inside of chilly water, wipe, and then switch the mousse out upon a flat dish.<br>Soak a quarter of a deal of gelatine within one−3rd of a cupful of chilly water for 2 hrs. Whip one pint of product to a froth, and put it in just a bowl, which ought to be put within a pan of ice−water. Place 50 % an ounce of shaved chocolate inside a very little pan with 2 tablespoonfuls of sugar and one of<br>boiling water, and stir more than the sizzling fire until finally delicate and shiny. Incorporate to this a gill of warm milk and the damp gelatine, and stir right up until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar previously mentioned the product. At this time include the chocolate and gelatine combination, and stir carefully right until it starts to thicken. Line a quart charlotte−mold with girl palms, and the moment the product is as a result thick that it will precisely pour, transform it carefully into the mold.<br>Desired destination the charlotte within just a chilly issue for an hour or added, and, at serving year, transform out upon a flat dish.<br>For one huge mildew of product, hire 50 percent a bundle of gelatine, one gill of milk, 2 quarts of whipped product, one gill of sugar, and 2 and a fifty percent ounces of Walter Baker &amp; Co.'s Chocolate.<br>Soak the gelatine inside of chilly water for 2 hrs. Whip and drain the product, scrape the chocolate, and put the milk upon to boil. Place the chocolate, 2 tablespoonfuls of sugar and one of incredibly hot water inside of a tiny saucepan, and stir upon a sizzling fire right until soft and shiny. Whisk this into the incredibly hot milk. At present include the wet gelatine and the remainder of the sugar. Stress this mix into a basin that will preserve 2 quarts or further more. Spot the basin within a pan of ice−water, and stir right until chilly, the moment it will start to thicken. Out of the blue start to stir within just the whipped product, introducing 50 % the total at to start with. After all the product contains been additional, dip the mildew in just chilly water and change the product into<br>it. Vacation spot inside the ice−upper body for an hour or even further.<br>At serving−year dip the mold in just tepid water. Look at that the product will arrive against the aspects of the mold, and change out upon a flat dish. Provide with whipped product.<br>Soak a box of gelatine in just fifty percent a pint of chilly water for 2 several hours. Place one quart of milk within just the double−boiler, and desired destination upon the fire. Shave 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it in just a minimal pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk in excess of a warm fire till comfortable and shiny, and then stir into the incredibly hot milk. Fight the yolks of 5 eggs with 50 % a cupful of sugar. Insert to the gelatine, and stir the mix into the very hot milk. Cook a few minutes for a longer period, stirring all the even though. Upon using in opposition to the fire, include 2 teaspoonfuls of vanilla and 50 % a saltspoonful of salt. Stress, and pour into moulds that incorporate been rinsed in just chilly water. Established absent to harden, and provide with sugar and product.<br>Place one quart of milk inside the double−boiler, and stage upon the fire. Sprinkle into it one stage tablespoonful of sea−moss farina. Deal with, and cook right until the blend appears to be white, stirring normally. It will choose over 20 minutes. Whilst the milk and farina are cooking, shave 2 ounces of Walter Baker<br>&amp; Co.'s Premium No. 1 Chocolate, and put it into a minor pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk more than a warm fire until finally soft and shiny, then stir into the cooked combination. Incorporate a saltspoonful of salt and a teaspoonful of vanilla. Tension, and flip into a mold that consists of been rinsed in just chilly water. Mounted the mildew in just a chilly stage, and do not disturb it until finally the blanc−mange is chilly and enterprise. Provide with sugar and product.<br>Retain the services of one quart of milk, 7 eggs, 50 % a pint of sugar, one ounce of Walter<br>Baker &amp; Co.'s Premium No. 1 Chocolate, fifty percent a teaspoonful of salt. Place the<br>milk upon the fire in just the double−boiler. Shave the chocolate, and put it inside a very low pan with 3 tablespoonfuls of the sugar and one of boiling water.<br>Whisk in excess of a incredibly hot fire right up until gentle and shiny; then stir into the incredibly hot milk, and acquire the milk versus the fire to awesome.<br>Place 3 tablespoonfuls of sugar into a charlotte−mildew that will preserve a minor far more than a quart, and Space upon the stove. While the sugar melts and commences to smoke, movement the mold spherical and spherical, to coat it with the burnt sugar, then location upon the desk. Combat jointly the remainder of the sugar, the eggs, and the salt. Include the chilly milk and chocolate to the combination, and right after straining into the charlotte−mold, location in just a deep pan, with adequate tepid water to appear just about to the supreme of the mold. Bake within a gentle oven right up until company in just the centre. Look at the product as a result of jogging a knife all through the centre. If company and comfortable, it is carried out. It will consider 40 or forty−5 minutes to cook. Each time icy−chilly, transform upon a flat dish. Provide with whipped product that contains been flavored with sugar and vanilla.<br>For 5 tiny custards employ one pint of milk, 2 eggs, one ounce of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of salt, and a piece of adhere cinnamon around an inch very long.<br>Place the cinnamon and milk in just the double−boiler, desired destination upon the fire and cook for 10 minutes. Shave the chocolate, and put it in just a very little pan with 3 tablespoonfuls of sugar and one of boiling water. Whisk this earlier mentioned a incredibly hot fire until eventually gentle and shiny, and then stir it into the sizzling milk, at the time which choose the liquid mix in opposition to the fire and interesting.<br>Overcome jointly with a spoon the eggs, salt and 2 tablespoonfuls of the sugar. Increase the cooled milk and anxiety. Pour the combination into the cups, which position in just a deep pan. Pour into the pan adequate tepid water to occur approximately to the supreme of the cups. Bake within just a mild oven until eventually corporation inside of the heart. It will consider relating to fifty percent an hour. Verify through operating a knife throughout the heart. If the custard is milky, it is not carried out. Provide Quite chilly.<br>Fifty percent a pint of milk, 2 ounces of Walter Baker &amp; Co.'s Chocolate, a few tablespoonfuls of sugar, one rounding tablespoonful of butter, 2 tablespoonfuls of flour, 4 eggs.<br>Place the milk within the double−boiler, and level upon the fire. Battle the butter to a gentle product, and combat the flour into it. Slowly and gradually pour the incredibly hot milk upon this, stirring all the period. Return to the fire and cook for 6 minutes. Place the shaved chocolate, sugar, and 2 tablespoonfuls of water inside of a reduced pan earlier mentioned a warm fire, and stir till delicate and shiny. Whisk this into the mix in just the double−boiler. Just take against the fire and insert the yolks of the eggs, properly crushed; then fastened absent to awesome. After great incorporate the whites of the eggs, overwhelmed to a rigid froth. Pour the batter into a well−buttered earthen dish that will continue to keep more than a quart, and cook in just a gentle oven for twenty−2 minutes. Provide automatically with vanilla product sauce.<br>E-book one gill of milk against a quart, and put the remainder upon the fire within a double−boiler. Mixture a few tablespoonfuls of cornstarch with the chilly milk. Fight 2 eggs with 50 % a cupful of powdered sugar and fifty percent a teaspoonful of salt. Incorporate this to the cornstarch and milk, and stir into the boiling milk, overcoming nicely for a instant. Shave wonderful 2 ounces of Walter Baker &amp; Co.'s Premium No. 1 Chocolate, and put it into a very low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk earlier mentioned a very hot fire right until tender and shiny; then combat into the incredibly hot pudding. Cook the pudding inside all 10 minutes, counting against the year the eggs and cornstarch are excess. Provide chilly with powdered sugar and product. This pudding can be poured although scorching into small cups which comprise been rinsed within chilly water. At serving period switch out upon a flat dish, developing a circle, and fill the centre of the dish with whipped product flavored with sugar and vanilla.<br>The eggs could be omitted, inside which scenario employ the service of one far more tablespoonful of cornstarch.<br>Unique variation: V1369","url":"https://recipe.bluelayer.org/recipe/10328/chocolate-vienna-design"},{"id":"10257","title":"RASPBERRY CAPPUCCINO SMOOTHIE","ingredients":"3/4 cup chocolate milk, very low-excess weight<br>1/3 cup contemporary-brewed coffee<br>2 tablespoon chocolate syrup<br>1 1/2 cup nonfat espresso taste frozen yogurt<br>1 cup raspberries<br>1/2 cup skim milk<br>1/4 teaspoon cocoa powder","directions":"Blend the chocolate milk, coffee, and chocolate syrup within just a blender. Increase the frozen yogurt and raspberries. Mix right until tender. Add into eyeglasses. Rinse out the blender container. Add the milk into the blender and incorporate upon significant pace right until frothy, relating to 15 seconds. Divide involving the smoothies and sprinkle them with chocolate powder. Serves 2.<br>RASPBERRY Product SMOOTHIE<br>1 cup orange juice<br>1 cup raspberry yogurt<br>1 cup vanilla frozen yogurt<br>1/2 frozen banana (chunks)<br>1 1/2 cup frozen raspberries Add all liquid elements into the blender. Increase all frozen substances. Merge at Incorporate natural environment for 30 seconds then combination at Tender ecosystem right up until gentle. Whilst the product is jogging, flow the stir adhere about counter-clockwise to assist blending. Provide routinely. Every single recipe serves 3-5.<br>Unique variation: V1298","url":"https://recipe.bluelayer.org/recipe/10257/raspberry-cappuccino-smoothie"},{"id":"10242","title":"PEANUT BUTTER BANANA SMOOTHIE","ingredients":"1 banana, frozen, slash in just chunks<br>2 Tbsp. minimal bodyweight creamy peanut butter<br>1 cup skim milk<br>1/2 cup frozen vanilla yogurt or pounds totally free ice product<br>Mixture inside blender until eventually tender. Serves 2.<br>PEANUT BUTTER Ability SMOOTHIE<br>1/2 cup soy milk<br>1/2 cup silken tofu<br>1/3 cup creamy peanut butter<br>2 bananas -- frozen<br>2 tablespoons chocolate syrup","directions":"Blend soy milk, tofu, and peanut butter within just blender. Incorporate bananas, chocolate syrup, and any ice cubes if preferred. Mixture right until soft. Serves 2.<br>Unique variation: V1283","url":"https://recipe.bluelayer.org/recipe/10242/peanut-butter-banana-smoothie"},{"id":"10185","title":"FROZEN BANANA SMOOTHIE","ingredients":"2 frozen bananas<br>Vanilla extract<br>Sliced seasonal fruit","directions":"Lower frozen banana into 4 areas and reduce absent peel and discard. Inside of blender, mixture banana right up until thick and delicate. Increase a sprint of vanilla extract and merge once again. Scoop out and provide with clean sliced seasonal fruit.<br>FROZEN FRUIT SMOOTHIE For the fruit:<br>make a decision a combine versus here<br>Frozen strawberries<br>Frozen banana slices Frozen raspberries Frozen blueberries Frozen peach slices Sugar to style<br>For the flavoring =(opt for one):<br>Vanilla extract = 1/2 teaspoon for each batch Chocolate syrup = 2 tablespoons for every batch For the liquid = (just take one):<br>Milk<br>Orange juice<br>Flavored yogurt = peach/vanilla/ lemon and many others<br>Inside a blender blend the fruit with the sugar, the preferred flavoring and more than enough of the favored liquid to scarcely protect the fruit. Combination until eventually gentle. Style to alter seasoning. Top with a strawberry and a sprig of mint.<br>FRUIT Product SMOOTHIE<br>1/2 c nonfat vanilla yogurt<br>1/4 c skim milk<br>1 banana -- frozen<br>1/2 c raspberries, frozen<br>1/2 c strawberries, frozen<br>1 tbsp maple syrup<br>Incorporate all within blender or food items processor until eventually tender.<br>Unique variation: V1226","url":"https://recipe.bluelayer.org/recipe/10185/frozen-banana-smoothie"},{"id":"10180","title":"CHERRY VANILLA SMOOTHIE","ingredients":"1/4 cup Cherry Sugarfree syrup<br>1/4 cup Vanilla Sugarfree syrup<br>2 scoops VegeFuel<br>1 1/2 cups beaten ice<br>Mixture till delicate.<br>CHOCOLATE BANANA SMOOTHIE I<br>1 frozen banana -- peeled<br>6 oz. light-weight (very low sugar) excess weight-no cost cherry -- frozen yogurt<br>2 T. Hershey's Chocolate Syrup<br>1/2 cup non-bodyweight milk","directions":"Put all elements into blender. Blend together right until smoothie regularity is attained! Serves 1.<br>CHOCOLATE BANANA SMOOTHIE II<br>6 oz. SnackWell's Chocolate Cherry Non-Body weight Yogurt<br>1/4 cup skim milk<br>1 banana<br>3 major ice cubes<br>Put all substances into blender.<br>Merge perfectly, introducing even more ice or milk if required, until finally smoothie regularity is achieved!<br>CHOCOLATE KITTY SMOOTHIE<br>1/2 bar of Heresy's milk chocolate bar<br>2 scoops chocolate ice product<br>1/2 cup milk ice cubes<br>Inside of a blender, puree chocolate bar. Insert ice product, milk and ice cubes. Blend together until finally gentle! Serves 2.<br>CHOCOLATE PEANUT BUTTER BANANA SMOOTHIE<br>1 banana<br>2 Tbs. Peanut Butter (chunky or tender... no matter what you want!)<br>1-2 squirts of Hershey's diminished calorie chocolate syrup<br>1 Tbs. wheat germ<br>6 oz. soy milk<br>Put all substances into blender.<br>Mix right up until smoothie regularity is achieved!<br>Espresso BANANA SMOOTHIE<br>2 very low bananas, peeled, reduce up, and frozen<br>1-1/2 cups skim milk<br>1 8-ounce container very low-pounds espresso yogurt<br>1/4 teaspoon floor cinnamon<br>Sprint flooring nutmeg Banana slices (optional) Fresh new mint (optional)<br>In just a blender container merge frozen bananas, milk, yogurt, cinnamon, and nutmeg. Protect and mixture until finally soft. To provide, pour into eyeglasses. If most popular, Top with contemporary banana slices and mint.<br>Unique variation: V1221","url":"https://recipe.bluelayer.org/recipe/10180/cherry-vanilla-smoothie"},{"id":"10130","title":"BANANARAMA","ingredients":"Superior than  breakfast cereal and you can consume it with your eyes  shut.<br>10 ounces full milk<br>1 tablespoon honey<br>1 tablespoon hefty product<br>1 banana<br>3 ounces ice","directions":"1. Pour complete milk, honey, hefty product, banana, and ice  into a blender.<br>2. Blend right up until gentle.<br>3. Pour into a significant glass.<br>552       1000  Perfect BARTENDER’S RECIPES<br>Index         553<br>INDEX OF  LIQUORS<br>A<br>absinthe 81, 113, 364, 373, 388, 413, 416, 429, 432, 433, 465 adovokaat 7<br>amaretto 7, 55, 72, 159, 162, 230, 237, 245, 258, 261, 263, 266, 268, 270,<br>274, 301, 328, 329, 337, 346, 349, 356, 357, 359, 367, 374, 375, 379,<br>380, 384, 388, 479, 480, 483<br>anisette 46, 55, 86, 87, 141, 232, 241, 253, 260, 267, 277, 312, 360, 388,<br>389, 413, 484<br>apple juice 33, 160, 163, 505, 506, 540, 546 apricot liqueur 95, 197, 253, 436, 486, 493 aquavit 7, 44, 69<br>B<br>banana liqueur 128,  185,  234,  235,  251,  267,  270,  302,  303,  306,  308,<br>314, 341, 486 beef bouillon 69, 409<br>Benedictine 92,  121,  153,  224,  257,  260,  262,  264,  276,  390,  397,  413,<br>432, 474<br>bitters 41, 63, 66, 78, 79, 81, 84, 86, 91, 92, 94, 96, 110, 113, 117, 122, 124,<br>128,  130,  132,  136,  141,  143-145, 147-149, 154,  155,  159,  169,  176,<br>177, 180, 181, 183, 185, 186, 189, 191, 195-199, 205, 206, 208, 218,<br>220, 286, 287, 296, 302, 316, 326, 329, 331, 332, 363, 388-391, 393,<br>396, 397, 402-405, 407, 408, 410, 411, 414, 422, 424, 432, 433, 438,<br>448, 450, 460, 464-466, 469, 471, 472, 476, 484, 488, 489, 493, 499,<br>501, 504, 505, 533 blackberry liqueur 130, 236<br>bourbon 22, 29, 40, 61, 75, 81, 95, 97, 118, 126, 167, 221, 248, 306, 395,<br>403, 407, 418, 424, 432, 445, 479<br>brandy 3, 7-12, 16, 23, 30, 37, 39, 46, 48, 51, 52, 54, 63, 76, 85, 88, 90, 99,<br>100,  101,  105-107, 111,  114,  116,  118,  120,  121,  127,  129-131, 138,<br>139, 143, 145, 148-153, 162, 165, 166, 168, 170, 171, 188, 204, 221,<br>227-229, 237,  238,  241-243, 246,  248,  251,  252,  256,  257,  259-262,<br>265, 269, 271, 275, 277, 283, 285, 287, 290, 293, 300, 302, 303, 305,<br>321-323, 327, 333, 342, 346, 360, 374, 381, 384, 388, 390, 392, 394,<br>398, 401, 403, 408, 410-412, 414, 415, 420, 422, 425, 427, 429, 430,<br>431, 433, 435, 437, 450, 452, 457, 462, 470, 473, 474-476, 480, 493 apple 120, 121, 188, 390, 411, 473<br>apricot 23, 30, 37, 39, 85, 90, 116, 121, 130, 162, 168, 204, 221, 251,<br>271,  275,  285,  300,  305,  321,  323,  333,  346,  392,  394,  398,  408,<br>425, 427, 429, 431, 488<br>blackberry 48, 130, 322, 360, 374, 381<br>cherry 101, 149, 237, 285, 346, 384, 414, 420, 495 espresso 256, 342<br>C<br>Campari 88, 115, 166, 169, 222, 392, 410<br>Chambord 127, 161, 211, 338, 340, 344, 356, 362, 380<br>champagne 27, 28, 33, 34, 35, 48, 49, 50, 51, 53, 54, 55, 59, 62, 68, 124-<br>130, 132-171, 203, 205, 417, 440, 444, 456, 457, 474, 477<br>Chartreuse 137, 188, 252, 275, 390, 412, 417, 464, 466, 467, 468, 474, 488 cherry liqueur 58, 138, 171, 309, 424, 478<br>chocolate liqueur 215, 384, 478 chocolate mint liqueur 24, 234<br>club soda 25, 26, 30, 32, 35-39, 52, 54, 57, 58, 60, 65, 73, 74, 84, 89, 90,<br>93, 98, 99, 101, 105, 111, 115, 118, 127, 261, 284, 286, 292, 297, 311,<br>317, 326, 327, 332, 333, 391, 395, 406, 433, 440, 460, 469, 471, 473,<br>477, 484, 485, 492, 494, 498, 499, 501, 507, 512, 513, 516, 517, 519,<br>521, 527, 528, 531, 532, 533, 538, 539, 540, 546<br>espresso 56, 234, 235, 250, 264, 265, 269, 310, 437, 481, 482, 523, 545 espresso liqueur 56, 75, 80, 232, 233, 235, 238, 239, 240, 241, 244, 245, 250,<br>253, 257, 260, 266, 272, 293, 306, 309, 336, 338, 341, 342, 346, 356,<br>357, 358, 359, 360, 367, 373, 385, 458, 466, 481, 487<br>cognac 23, 26, 42, 50, 51, 87, 130, 134, 135, 137, 145, 146, 157, 159, 201,<br>252, 254, 417, 449<br>Cointreau 40, 49, 67, 87, 111, 133, 150, 152, 158, 166, 178, 203, 214, 217,<br>308, 334, 389, 392, 393, 403, 437, 484, 486 cola 93, 289, 358, 367, 371, 458, 506, 544, 548<br>cranberry juice 25, 29, 30, 45, 60, 61, 64, 108,  124,  184,  202,  203,  210,<br>217, 223, 301, 319, 321, 328, 339, 348, 364, 365, 375, 382, 440, 445,<br>485, 498, 500, 506, 507, 509, 515, 520, 536, 537, 538, 542 crème de  banana 229, 231, 245, 263, 309, 355, 380<br>crème de  cacao 22, 42, 47, 89, 151,  176,  206,  214,  225,  229,  230,  231,<br>233, 237, 238, 240, 241, 242, 243, 244, 245, 247-250, 252, 254, 256-<br>259, 261, 262, 268-275, 290, 291, 308, 349, 367, 373, 379, 380, 388,<br>404, 419, 429, 433, 446, 447, 451, 456, 467, 481, 482, 495 crème de  cassis 116, 157, 400<br>crème de menthe 86, 88, 105, 139, 162, 183, 189, 215, 231, 233, 239, 240,<br>241,  246,  247,  254,  259,  269,  288,  290,  291,  296,  336,  337,  350,  376,<br>391, 395, 403, 412, 417, 425, 441, 442, 446, 456, 466-474, 478, 482, 490 crème de  noyaux 34, 133, 151, 240, 251, 252, 271, 382, 390<br>crème de  yvette 243, 413, 435, 447, 477, 478<br>curacao 46, 91, 95, 99, 137, 145, 146, 148, 192, 253, 266, 268, 273, 277,<br>287, 402, 406, 412, 425, 432, 433, 463, 465, 470<br>blue 49, 64, 139, 159, 160, 167, 205, 207, 228, 262, 270, 275, 281, 292,<br>295,  315,  319,  352,  356,  361,  368,  376,  382,  457,  464,  474-476,<br>491, 492, 511 green 487<br>orange 46, 50, 117, 119, 150, 153, 155, 170, 206, 318, 397, 398, 403,<br>D<br>Dubonnet 69, 94, 100, 117, 122, 165, 176, 405, 415, 419, 420, 425, 481<br>F<br>Fernet Branca 70, 479<br>Frangelico 235, 244, 256, 265, 269, 339, 344, 345, 350, 351, 358, 359<br>G<br>Galliano 77, 136, 228, 230, 248, 249, 255, 296, 305, 377, 410<br>gin 30-32, 36, 38, 39, 45-48, 51, 55-58, 73, 77-79, 81-83, 85, 87-91, 93, 94,<br>554       1000  Ideal BARTENDER’S RECIPES<br>Index         555<br>95, 99-102, 109-114, 116, 117, 119-122, 133, 141, 142, 147, 149, 156,<br>162,  164,  174,  176-185, 187-199, 202,  204,  208,  209,  211-213, 217-<br>219, 221, 222, 224, 235, 249, 276, 284, 288, 291-293, 307, 308, 323,<br>325,  327,  330-333, 346,  363,  384,  390-394, 396-398, 404,  405,  407-<br>410,  412,  414-416, 419-422, 425-428, 431,  432,  434-438, 442,  447,<br>454, 457, 464, 468, 469, 471, 474, 477, 479, 480, 482, 485, 492-496 ginger ale  35, 36, 56-58, 64, 69, 118,  122,  400,  423,  489,  499,  500,  504,<br>505, 509, 510, 512, 514, 520, 523, 534<br>Grand Marnier 109, 136, 166, 184, 187, 201, 223, 232, 235, 269, 316, 338,<br>350, 366, 370, 389, 407, 481 grape juice 510, 524, 532<br>grapefruit juice 55, 72, 101, 187, 196, 209, 220, 299, 306, 324, 399, 400,<br>410, 459, 498, 507, 516, 526, 540, 541, 542, 545<br>grenadine 4, 10, 25, 30, 31, 34, 35, 45, 67, 78, 90, 91, 95-97, 104-106, 113,<br>116, 120, 147, 156, 157, 165, 171, 197, 208, 243, 271, 282, 286, 288, 298,<br>299, 307, 312, 316, 317, 320, 322, 323, 324, 325, 328, 329, 332, 333, 343,<br>362, 368, 372, 373, 375, 376, 377, 384, 392, 394, 395, 396, 401, 402, 404,<br>410, 412, 416, 417, 420, 422, 423, 426, 428, 432, 434,-436, 447, 451, 461,<br>463, 468, 475, 476, 478, 485, 487, 489, 492, 501, 503-508, 512, 516, 518-<br>522, 525, 526-528, 530, 532, 534, 535, 537, 542-544, 548, 555, 562<br>I<br>Irish product liqueur 229, 235, 246, 265, 269, 309, 336, 338, 340, 341, 343,<br>346,  348-351, 355,  356-359, 362,  367,  369,  372,  373,  377,  383,  385,<br>466, 467, 481<br>L<br>lemon juice 20, 22, 24, 25, 28, 30, 32, 36, 37, 38, 40, 43, 44, 46, 48, 49,<br>50, 52, 53, 57, 61, 63, 67, 68, 73, 85, 86, 90, 94, 101,  105,  109,  111,<br>116, 125, 126, 136, 140, 149, 150, 152, 153, 156, 159, 162, 165, 168,<br>196, 197, 208, 210, 228, 240, 241, 253-255, 261, 267, 284, 287, 289,<br>292-294, 296, 298, 304, 305, 313, 317, 326, 327, 329, 332, 333, 363,<br>390-394, 396,  397,  403,  406-410, 420,  422,  426-428, 430,  443,  445,<br>457, 473, 477, 487, 490, 493, 494, 500, 501, 504, 509, 514, 516, 519,<br>522, 527, 528, 531, 532, 538-540<br>Lillet  blonde 174, 198, 390<br>lime juice 25, 30, 31, 32, 37, 39, 47, 58, 69, 77, 81, 92, 98, 99, 106, 112,<br>116, 122, 133, 135, 139, 141, 148, 155, 187, 189, 195, 197, 201, 202,<br>203, 210, 223, 280, 282, 283, 296, 298, 302, 303, 304, 305, 306, 307,<br>309, 313, 314, 315, 317, 323, 325, 333, 334, 338, 342, 343, 353, 356,<br>361, 393, 395, 398, 399, 400, 403, 405, 408, 416, 460, 463, 486, 501,<br>502, 505, 510, 518, 523, 529, 532, 535, 536, 541, 548<br>M<br>maraschino liqueur 26, 39, 43, 50, 54, 66, 68, 94, 96, 97, 109, 111, 113,<br>119, 122, 153, 180, 181, 200, 205, 207, 212, 288, 298, 394, 399, 412,<br>424, 426, 465<br>melon liqueur 155, 217, 339, 343, 345, 347, 353, 355, 361, 368, 369, 370,<br>382, 383, 385, 451, 454, 464<br>milk 22, 39, 46, 75, 229, 238, 244, 248, 281, 283, 287, 368, 430, 452, 453,<br>476, 480, 524, 525, 526, 528, 536, 544, 552<br>O<br>orange juice 27, 28, 33, 35, 36, 39, 40, 45, 47, 48, 50, 55, 56, 58, 60, 63,<br>66, 67, 68, 77, 87, 100,  105,  107,  109,  110,  117,  119,  122,  126,  128,<br>130, 133-135, 149, 156, 157, 165, 166, 182, 208, 228, 230, 232, 251,<br>267, 274, 284, 287, 293, 296, 301, 303, 305, 311, 316, 319, 320, 322,<br>325, 327-329, 334, 337, 351, 363, 364, 366, 370, 378, 381, 382, 392,<br>393, 405, 407, 408, 416, 420, 426, 436, 440, 455, 464, 477, 479, 481,<br>486,  490,  499,  500-504, 507,  509,  511,  512,  515,  518-522, 526,  527,<br>528, 530, 533-535, 537, 540, 542-546<br>P<br>pastis 43, 58, 120, 415, 422, 425, 484<br>Pernod 42, 43, 57, 95, 100,  146,  176,  177,  186,  190,  232,  306,  378,  404,<br>438, 447, 459, 484, 490, 492, 551<br>pineapple juice 24, 29, 31, 36, 53, 61, 65, 66, 70, 97, 109, 145, 162, 168,<br>175, 195, 203, 207, 235, 262, 281, 282, 284, 288, 291, 293-296, 298-<br>302, 305, 310, 311, 314, 318, 320, 326, 328-331, 333, 341, 346, 351,<br>355, 361, 363, 365, 368, 376, 379, 381, 382, 385, 398, 408, 430, 455,<br>476, 479, 485, 488, 498, 500, 502, 504, 507, 508, 511, 513, 514, 518,<br>522, 526, 528, 530, 534, 538, 544, 547<br>R<br>raspberry liqueur 158, 198, 236, 246<br>rum 36, 37, 42, 83, 84, 86, 93, 96, 97, 98, 102, 106, 112, 113, 115, 116, 122,<br>128, 139, 148, 164, 168, 170, 195, 251, 254, 255, 262, 267, 268, 272, 280,<br>281, 283, 285-289, 293, 294, 296-318, 320, 321, 323, 324, 326-330, 333,<br>334, 346, 350, 351, 353, 375, 378, 383, 385, 392, 395, 399, 403, 409, 417,<br>418, 423, 426, 428, 430, 431, 434, 452, 453, 463, 475, 476, 488, 489, 491<br>S<br>sambuca 185, 233, 263, 274, 340, 352, 362, 401, 442, 490 schnapps 27<br>apple 446 blueberry 372 butterscotch 340, 358 cinnamon 454<br>peach 27, 64, 107, 124, 126, 135, 140, 236, 263, 319, 339, 340, 348,<br>352, 359, 365, 371, 375, 376, 378, 382, 385, 444, 492 peppermint 215, 244, 261, 264, 336, 354, 367, 377, 441, 450, 451, 454 raspberry 10, 138,  158,  198,  203,  210,  236,  246,  366,  372,  483,  556,<br>557, 564<br>scotch 72, 79, 102, 141, 178, 190, 194, 211, 308, 404, 406, 433 scotch whiskey 377<br>sherry 27, 47, 50, 85, 192, 236, 239, 276, 293, 424, 440, 443, 483 sloe gin 98, 199, 337, 345, 370, 378, 408, 479, 486<br>bitter incorporate 80, 83, 90, 92, 93, 98, 106,  164,  166,  171,  280,  281,  287,  313,<br>316, 320, 347, 366, 369, 374, 375, 376, 383, 384, 499, 502, 503, 505,<br>507, 508, 533, 543, 545, 547<br>Southern Ease and comfort 108, 154, 255, 263, 267, 337, 341, 355, 370, 374, 375,<br>382, 383, 444, 479, 486<br>strawberry liqueur 129, 158, 186, 191, 351, 490<br>556       1000  Least difficult BARTENDER’S RECIPES<br>Index         557<br>T<br>Tabasco sauce 20, 24, 27, 32, 44, 68, 315,  347,  374,  378,  409,  462,  510,<br>518, 525<br>tequila 31, 92, 102, 105, 161, 164, 184, 268, 272, 275, 301, 307, 313, 314,<br>315, 319, 322, 344, 348, 349, 362, 366, 372-374, 377, 400, 447, 458-<br>462, 463, 476<br>Tia  Maria 164, 310<br>tomato juice 20, 22, 31, 32, 37, 44, 68, 69, 347, 416, 509, 510, 541<br>triple sec  26, 28, 54, 68, 76, 87, 92, 96, 106, 120, 127, 170, 171, 182, 189,<br>199, 202, 204, 210, 220, 221, 222, 223, 228, 233, 236, 243, 270, 301,<br>302, 307, 309, 313, 317, 320, 323, 342, 343, 350, 361, 365, 366, 369,<br>375, 378, 379, 389, 393, 405, 424, 431, 441, 460, 479, 486, 496<br>V<br>vanilla liqueur 273<br>vermouth 4, 9, 13, 35, 76, 79, 83, 84, 88, 90, 91, 105, 107, 110, 113-115,<br>117, 119, 120, 132, 160, 174, 175, 177-200, 202, 204, 205, 208, 209,<br>212, 216, 218, 219, 221, 222, 224, 303, 323, 330, 331, 392, 396, 398,<br>402, 404, 405, 407, 410, 411, 413, 414, 417, 421, 424, 425, 427, 428,<br>431, 432, 434, 436, 438, 450, 454, 460, 461, 463, 464, 470, 472, 473,<br>479, 480, 481, 486, 488, 493, 496, 557<br>vodka 3, 14, 15, 20, 21, 22, 24, 25, 28, 29, 30, 32, 34, 35, 40, 45, 56, 60, 62,<br>66-69, 72, 74, 75, 77, 80, 82, 87, 94, 98, 99, 101, 102, 103, 116, 124,<br>126, 134, 140, 155, 163, 164, 167, 168, 174, 175, 179, 180-183, 185,<br>186,  198,  200,  201,  203,  205-207, 209-217, 219-221, 223,  225,  231,<br>244, 250, 253, 256, 258, 259, 266, 270, 273, 282, 287, 295, 301, 306,<br>311,  313,  316,  318,  319,  337-345, 347,  348,  350-357, 359,  360,  361,<br>364, 365, 367, 368, 370, 371, 372, 377, 380, 381, 382, 385, 402, 437,<br>449, 450, 451, 456, 457, 461, 464, 476, 478, 486, 487, 489, 491, 495 citrus 25, 34, 216, 376, 383, 491<br>cranberry 371 lemon 202, 440 raspberry 210, 371<br>vanilla 176, 206, 220, 221, 295, 379, 446<br>W<br>water 43, 55, 59, 62, 64, 75, 78, 82, 147, 163, 216, 218, 219, 315, 360, 388,<br>418, 431, 455, 458, 471, 509, 524, 527, 535, 536<br>whiskey 57, 73, 76, 78, 80, 85, 92, 103, 104, 120, 132, 143, 175, 240, 247,<br>248, 283, 284, 288, 331, 353, 368, 389, 396, 400, 401, 402, 416, 423,<br>427, 438, 465, 466, 467, 468, 470, 471, 472, 473, 481, 482 white port 397, 434, 437, 476<br>wine 26, 36, 39, 51, 52, 65, 66, 130, 131, 146, 147, 325, 445, 448, 449, 455,<br>474, 507<br>Worcestershire sauce 20, 22, 31, 32, 37, 44, 347, 374, 416, 510, 525, 541,<br>INDEX OF  RECIPE NAMES<br>1915  412<br>78 Camaro 168<br>90210  Iced Tea 164<br>A<br>A Working day  at the Beach front 329<br>A Favourable Night time Kiss  169<br>A Minor Dinghy 328<br>A.S. Macpherson  499<br>Abbey Cocktail 79<br>Absinthe Cocktail 388<br>Absinthe Frappe 42<br>Absinthe Suissesse 551<br>Acapulco 307<br>Adrienne’s Aspiration 261<br>Affair 60<br>At the time 8 336<br>Just after 5  336<br>Afterburner  220<br>Afterglow 518<br>Airmail 148<br>Alabama 99<br>Alabama Slammer 337<br>Alexander 89<br>Algonquin 175<br>Alien Secretion 385<br>All-White Frappe 241<br>Almond Happiness 261<br>Aloha Bubbly 65<br>Amaretto Alexander 388<br>Ambassador’s Early morning Elevate 42<br>Ambrosia 170<br>American Natural beauty 105<br>American Flag  475<br>American Glory  Highball 477<br>Americana 143<br>Americano 115<br>Amorous Duo  483<br>Angel’s Pleasure 243<br>Angel’s Kiss  243<br>Angel’s Suggestion  242<br>Angel’s Wing 242<br>Antifreeze 337<br>Apple Strudel 163<br>Apricot Product Spritz 39<br>Apricot Fizz  37<br>Aqua Tidal Wave 382<br>Manifest My Take pleasure in  139<br>Astoria 396<br>Astronaut 313<br>Atheist’s Ideal  168<br>Aunt Jemima 262<br>Aussie Seashore Blond 334<br>Aussie Eye-Opener for 2  551<br>Aviation 394<br>Azalea Cocktail 31<br>B<br>B &amp; B 260<br>B-53 338<br>Baby  Aspirin 366<br>Baby  Ruth 339<br>Baby Titty 413<br>Bacardi Cocktail 106<br>Baccio Punch 55<br>Bahama Mama 293<br>Bambino Bellini 514<br>Banana Apricot Frappe 251<br>Banana Banshee 245<br>Banana Boat  314<br>Banana Mama 314<br>Banana Mango 303<br>Banana Rum Frappe 251<br>Banana Slip  229<br>Banana Crack 380<br>Bananarama 552<br>Banff 389<br>Financial institution Holiday 248<br>Banshee Pride 529<br>Barbary Coastline Cocktail 308<br>Barbie Shot 364<br>Barbotage of Champagne 149<br>Barracuda Chunk  282<br>Batman 519<br>Bay Breeze 29<br>Beach front Blanket Bingo 498<br>Beachcomber  320<br>Beam Me Up Scotty 341<br>Bee Stung Lips  312<br>Bee’s Kiss  399<br>Bellini 125<br>Bellini Punch 125<br>Bermuda Rose  95<br>Berry Content 524<br>Betsy Ross  476<br>Concerning the Sheets 106<br>Substantial Blue  Sky  262<br>Massive Trousers 520<br>Fowl of Paradise 268<br>Fowl of Paradise Fizz  48<br>Bishop 96<br>Bitters Highball 499<br>Black  and White Martini 176<br>Black  Devil  84<br>Black  Lace  263<br>Black  Leather-based Whip 366<br>Black  Magic 487<br>Black  Monk 264<br>Black  Russian 80<br>Black  Turncoat 458<br>Black  Velvet 144<br>Black  Widow 490<br>Black  Witch 488<br>Black-Eyed Susan 269<br>Blackberry Lemon Fusion 517<br>Blackberry Tender  Consume 539<br>Blanche 389<br>Blarney Stone Cocktail 465<br>Blizzard 445<br>Bloodhound 191<br>Bloody Bull 22<br>Bloody Caesar 347<br>Bloody Maria 31<br>Bloody Mary 20<br>Bloody Mary Combine 44<br>Blow  Activity 342<br>Blue  Angel 228<br>Blue  Carnation 270<br>Blue  Devil  292<br>558       1000  Least complicated BARTENDER’S RECIPES<br>Index         559<br>Blue  Diablo 319<br>Blue  Restore 64<br>Blue  Hawaii 281<br>Blue  Lagoon 207<br>Blue  Martini 205<br>Blue  Polar Undergo  367<br>Bordeaux Sour 164<br>Bounty Martini 220<br>Brandied Switch 23<br>Brandy Alexander 238<br>Brandy Milk Punch 430<br>Brass Monkey 311<br>Breakfast Cocktail 45<br>Breakfast Eggnog 46<br>Breakfast Martini 49<br>Bronx 83<br>Bronx Silver 110<br>Brown Derby Cocktail 400<br>Brunch Punch 37<br>Bubbletart 536<br>Bulldog Highball 56<br>Bunny Mom 67<br>Buttery Nipple 340<br>C<br>Cabaret Martini 176<br>Cablegram 423<br>Cadiz 236<br>Caesar Jr. 525<br>Café  Alpine 264<br>Café  Mocha 545<br>Café  Royale 265<br>Café  Theatre 269<br>Caipirinha 83<br>Quiet Voyage 255<br>Calypso 310<br>Sweet Bar 345<br>Cape Cod  30<br>Cappuccino Cocktail 256<br>Capri 231<br>Cara Sposa 266<br>Cardinal Punchless 500<br>Caribbean Champagne 128<br>Caribbean Fling  530<br>Caribbean Connection 328<br>Carlota 540<br>Caroling Wine 455<br>Carroll Cocktail 107<br>CasaBlanca 309<br>On line casino Cocktail 94<br>Cat’s Eye 488<br>Middle Courtroom 531<br>Cham Cham 161<br>Chambord Royale Spritzer 127<br>Champagne Blues 49<br>Champagne Buck  149<br>Champagne Cobbler 150<br>Champagne Convenience 154<br>Champagne Cooler 150<br>Champagne Cornucopia 124<br>Champagne Cup  127<br>Champagne du Marco 50<br>Champagne Transform 51<br>Champagne Fraise 129<br>Champagne Greenbaum 155<br>Champagne Island 155<br>Champagne Lemon Granita 34<br>Champagne Manhattan  132<br>Champagne Napoleon 156<br>Champagne Normande 132<br>Champagne Noyaux 133<br>Champagne Nut Cocktail 151<br>Champagne Outdated-Formed 136<br>Champagne Punch 54<br>Champagne Punch with Kirsch 50<br>Champagne Sherbet Punch 53<br>Champagne Sidecar 152<br>Champagne Bitter 152<br>Champagne Sugarpop 159<br>Champs-Elysees 158<br>Chapala 543<br>Charleston 119<br>Charlie Chaplin 408<br>Charlie Rose  435<br>Chartreuse Champagne 137<br>Chartreuse Cognac Frappe 252<br>Cherry Ale 523<br>Cherry Champagne 138<br>Chi  Chi  282<br>Chicago 145<br>Cold Irishman 466<br>Chinese Cocktail 96<br>Chiquita Cocktail 308<br>Chocolate Espresso Kiss  481<br>Chocolate Martini 225<br>Chocolate Orange Lose for 2  214<br>Chocolate Orange Frappe 230<br>Xmas Cheer 446<br>Xmas Martini 454<br>Xmas Wonderland 446<br>Chrysanthemum Cocktail 413<br>Cinderella 528<br>Citronella Cooler 25<br>Citrus Collins 527<br>Clamdigger 32<br>Standard Champagne Cocktail 124<br>Common Cocktail 111<br>Regular Margarita 92<br>Climax 270<br>Clover Club  91<br>Clover Leaf  Cocktail 468<br>Cobbler’s Cooler 316<br>Cocaine Shooter 367<br>Cocktail Assault 460<br>Coco  Loco  307<br>Coconut Cannon Ball 287<br>Coconut Grove 421<br>Coconut Paw Paw 529<br>Cocotini 317<br>Espresso Alexander 241<br>Espresso Cooler 56, 250<br>Espresso Change 23<br>Espresso Grand Marnier 232<br>Espresso Grasshopper 239<br>Colony Club  Martini 177<br>Conch Shell 304<br>Concorde 145<br>Continental 395<br>Great Yule  Martini 450<br>Coronation 424<br>Coronation ‘37 409<br>Corpse Reviver 165<br>Cosmopolitan 202<br>Nation Club  Cooler 35<br>Cowboy Martini 202<br>Product Punch 254<br>Creamsicle 537<br>Creamy Driver 66<br>Crème de  Cacao Nightcap 229<br>Creole 409<br>Creole Martini 212<br>Cricket 259<br>Crow’s Nest 537<br>Crystal Blue  Persuasion 295<br>Cuba Libre  93<br>Cucumber Champagne 153<br>Cupid’s Cocktail 483<br>Cupid’s Kiss  271<br>D<br>Daiquiri 112<br>Daisy 105<br>Dean Martini 183<br>Dying within the Afternoon 146<br>Deep Sea  Martini 177<br>Delmonico 114<br>Demon Ownership 491<br>Dempsey Cocktail 120<br>Desert Cooler 108<br>Devil’s Tail  116<br>Devil’s Torch 402<br>Diamond Fizz  142<br>Diana 246<br>Diplomat 200<br>Soiled Mom 260<br>Dixie Whiskey 403<br>Dixie’s Rainbow Cooler 522<br>Douglas Fairbanks 398<br>Down East Pleasure 500<br>Dry  Grape Vine 532<br>Dublin Cocktail 468<br>Dubonnet Cocktail 94<br>Dubonnet Fizz  165<br>Duke 68<br>Dulcet 253<br>Dusty Martini 178<br>Dutch Espresso 234<br>Dutch Martini 193<br>Dutch Velvet 234<br>E<br>E.T. 343<br>East India Cocktail 302<br>Easter Bunny 495<br>Egg Product 536<br>Egg Custard Martini 221<br>Eggnog Caribbean Design 453<br>Eggnog for 2  452<br>El Diablo 400<br>El Magnifico 273<br>El Presidente  463<br>Embassy Cocktail 403<br>Emerald Isle  Cocktail 469<br>Emerald Isle  Cooler 473<br>English Afternoon 522<br>Eskimo Kiss  384<br>Ethel Duffy 425<br>Euro-Cosmo 217<br>Eve 146<br>Everglades Exceptional 272<br>Everybody’s Irish Cocktail 467<br>F<br>Fairy Belle  Cocktail 436<br>Fallen Angel 391<br>Extravagant Restore 62<br>Fare Thee Effectively  Martini 178<br>FDR’s Martini 179<br>Competition 271<br>5th Road 429<br>50-50 Vodka Martini 179<br>Fiji Blackout 283<br>Fino  Martini 192<br>Fireworks 476<br>5 Alive  512<br>Flamingo Cocktail 323<br>Flirtini 203<br>Florida 410, 540<br>Floridita 399<br>Traveling Dutchman  192<br>Traveling Grasshopper 231<br>Fog Cutter 293<br>Fontana 166<br>Cunning  Female  230<br>Fraise Fizz  38<br>Frankenjack Cocktail 431<br>Frankenstein Cocktail 486<br>French 75 142<br>French 90 166<br>French Desire 246<br>French Raise 147<br>French Pirate 170<br>French Riviera 85<br>French Wench 69<br>Frenchman’s Folly  218<br>Frisco Bitter 395<br>Frobisher 147<br>Frostbite 275<br>Frosty Bitter 40<br>Frozen Banana Daiquiri 302<br>Frozen Bikini 126<br>Frozen Daiquiri 280<br>Frozen Margarita 313<br>Frozen Mint Julep 61<br>Fruity Pebble 368<br>Funky Monkey 385<br>Fuzzy Navel 107<br>Fuzzy Screw Shot 365<br>G<br>Galactic Ale 356<br>Garza’s Nightcap 238<br>Gauguin 304<br>Geisha recipe 368<br>Gibson 77<br>Gigolo Cocktail 421<br>Gilroy 414<br>Gimlet 81<br>Gimlet Limetini 216<br>Gin &amp; It 414<br>Gin and Lime 100<br>Gin and Sin  208<br>Gin and Tonic 82<br>Gin Fizz  90<br>Gin Rickey 89<br>Ginger Fizz  57<br>Ginger Honey Consume 531<br>Ginger Rogers 427<br>Girlie Martini 205<br>Glogg  449<br>Gluhwein 448<br>Goddess of Take pleasure in  Cocktail 484<br>Godfather 72<br>560       1000  Least difficult BARTENDER’S RECIPES<br>Index         561<br>Godmother 266<br>Golden Cadillac 249<br>Golden Desire 228<br>Golden Eye 369<br>Golden Fizz  93<br>Golden Gate Cocktail 415<br>Golden Slipper 275<br>Golfing Martini 185<br>Positive and Lots 260<br>Favourable Early morning Fizz  46<br>Gordon Cocktail 85<br>Gorilla Milk 309<br>Grand Royale Fizz  39<br>Grapefruit Blast 545<br>Grasshopper 254<br>Gravel Gertie 68<br>Best Caesar’s  Martini 180<br>Green Demon 353<br>Green Fire  474<br>Green Fizz  469<br>Green Ghost 492<br>Green House Cocktail 470<br>Green Swizzle 471<br>Green Voodoo 369<br>Grenadine Rickey 501<br>Greyhound 72<br>Gulf  Movement 139<br>Gypsy 219<br>H<br>Hanky Panky Cocktail 479<br>Fortunately At any time Following 64<br>Harlem Cocktail 109<br>Harvard 410<br>Harvey Wallbanger 77<br>Havana 430<br>Havana Cocktail 294<br>Hawaiian Caress 288<br>Hawaiian Eye 306<br>Hawaiian Piña 511<br>Hawaiian Punch 341<br>Hawaiian Torch 284<br>Hawaiian Volcano 370<br>Headless Horseman 489<br>Hellfire Club  Martini 200<br>Hesitation Cocktail 427<br>Howdy Ho Cocktail 397<br>Substantial  Roller 221<br>Holiday Cheer 456<br>Honey Bee 86<br>HoneyDewMe 370<br>Honeymoon Cocktail 397<br>Honolulu Cocktail 408<br>Honolulu Shooter 363<br>Very hot  and Soiled Martini 181<br>Very hot  Buttered Rum 431<br>Sizzling  Gold  55<br>Incredibly hot  Kiss  482<br>Scorching  Nutty Irishman 265<br>Incredibly hot  Springs Cocktail 66<br>Sizzling Toddy 418<br>Hula Hula 284<br>Hula Milkmaid 283<br>Huntress  Cocktail 424<br>Hurricane 296<br>I<br>I’ll Wrong Manhattan  501<br>Ice Palace 305<br>Iceball 442<br>Iceberg 189<br>Iced Danish Mary 44<br>Icy Blush 513<br>Imperial Fizz  126<br>Imperial Martini 180<br>Incantations 487<br>Gross sales Tax  464<br>Indulgence 379<br>Harmless Interest 538<br>World wide  Cocktail 87<br>World  Accident 359<br>Irish Angel 247<br>Irish Espresso 247<br>Irish Aspiration 467<br>Irish Frost 357<br>Irish Nightcap 248<br>Isle  of the Lucky Coconut 305<br>Italian Pleasure 274<br>J<br>Jack Rabbit 496<br>Jack Rose  394<br>Jamaica Shine  325<br>Jasmine 222<br>Jean Harlow Cocktail 428<br>Jelly Bean 360<br>John Collins 73<br>Johnny Appleseed 546<br>Johnny Weismuller  428<br>Jolly Rancher 339<br>Journalist 189<br>Jupiter Cocktail 436<br>K<br>Kalashnikov Shot 364<br>Kamikaze 342<br>Kentucky Cocktail 97<br>King  Alphonse 257<br>King  Cole  103<br>King’s Peg 134<br>Kinky 371<br>Kir Imperial 158<br>Kir Royale 157<br>Kiss  in just the Dim 480<br>Kiss  Me Straightforward 484<br>Knickerbocker 222<br>Kon-Tiki 544<br>Kremlin Cocktail 258<br>L<br>La Tuna 460<br>Lake  Breeze 61<br>Closing  Consideration Cocktail 151<br>Lava Circulation  318, 538<br>Lava Lamp Martini 198<br>Le Petit Fizz  167 jump 12 months 187<br>Depart It To Me 90<br>Lei of the Hour 290<br>Lemon Eliminate 344<br>Lemon Get rid of Martini 216<br>Lemon Fin 519<br>Lemonhead  163<br>Leprechaun 471<br>Leprechaun Libation 472<br>Independence Cocktail 475<br>Small Green Fairy 474<br>Tiny Pinkie 543<br>Small Crimson Teddy 380<br>London Fog 86<br>London Martini 181<br>London Unique 144<br>Very long  Island Iced Tea 102<br>Lengthy  Kiss  Goodnight Martini 206<br>Los Angeles Cocktail 407<br>Lotus Club  Cocktail 438<br>Take pleasure in  Potion #13 513<br>Lover’s Pride Cocktail 482<br>Lover’s Kiss  237<br>Loving Cup  417<br>Small Tide Martini 182<br>Luxurious Cocktail 143<br>M<br>Insane  Bull 69<br>Insane  Hatter 371<br>Insane  Scientist 372<br>Madeira Mint Turn 24<br>Madras 45<br>Mai Tai  280<br>Mai Tai  Mocktail 515<br>Maiden’s Prayer Cocktail 393<br>Mango Batida 63<br>Mango Cooler 40<br>Mangotini 223<br>Manhattan  76<br>Manhattan  Hawaii 331<br>Marconi Wi-fi 411<br>Margarita 502<br>Marguerite 91<br>Marlene Dietrich Cocktail 402<br>Marsala Martini 193<br>Martinez 113<br>Martini Noir  211<br>Mary Pickford 97<br>Max  Baer  Cocktail 422<br>Could possibly  Blossom Fizz  25<br>Medium Martini 209<br>Melba 113<br>Melba Champagne 138<br>Melon Ball 355<br>Melontini 217<br>Meltdown 340<br>Memphis Belle  383<br>Mermaid’s Conclusion 303<br>Mermaid’s Pleasure 290<br>Merry Widow Cocktail 432<br>Town 515<br>Metropolitan 411<br>Mexican Flag  345<br>Mexican Rose  362<br>Mexican StandOff 372<br>Mexican Dawn 530<br>Mexican Wedding day Breakfast<br>Cocktail 27<br>Miami 296<br>Mikado Cocktail 433<br>Milk Punch 22<br>Milky  Course Martini for 2  213<br>Million Greenback Cocktail 432<br>Millionaire 95<br>Millionaire’s Espresso 235<br>Mimosa 128<br>Thoughts Eraser 360<br>Mint Collins 99<br>Mint Julep 75<br>Mint Patty Martini 215<br>Mission Finished  343<br>Missionary 502<br>Missionary’s Oversight 333<br>Mississippi Mule 116<br>Mister Darcy 521<br>Mistletoe Martini 451<br>Misty Island 292<br>Combined Mocha Frappe 233<br>Mocha Mint 240<br>Mojito 115<br>Monday Early morning 70<br>Monkey Gland 416<br>Monkey Glow 355<br>Monte Carlo 92, 162<br>Montego Bay 503<br>Montmartre  199<br>Montmartre  One of a kind Cocktail 423<br>Moon Raker 415<br>Moon Walker 528<br>Moonlight Cocktail 516<br>Moonlight Insanity 256<br>Moranguito 373<br>Early morning Call  Cocktail 43<br>Early morning Fizz  57<br>Early morning Glory  Fizz  433<br>Morro 195<br>Moscow Mimosa 134<br>Moscow Mule 103<br>Moulin Rouge 199<br>Mule’s Hind Leg 121<br>Mulled Wine 445<br>Muted Tequila Sunset 535<br>N<br>Bare Woman  392<br>Napoleon 117<br>Countrywide Anthem 550<br>Nectarine Cooler 67<br>Negroni 88<br>Neptune’s Nuptial 288<br>Contemporary Orleans Buck  122<br>Fresh new Orleans Fizz  494<br>Fresh new Orleans Martini 186<br>Contemporary Orleans Evening 495<br>Clean 12 months Martini 457<br>Fresh York  Cocktail 104<br>Fresh new York  Bitter 104<br>Newbury 204<br>Nightcap 277<br>Nijinski Blini  140<br>No-Gin Fizz  532<br>Nube Nueve 462<br>Nutty Professor 350<br>O<br>Oatmeal Cookie 358<br>Oh My Gosh! 359<br>Ojen Cocktail 41<br>Ojen Frappe 41<br>Outdated Shaped 78<br>Opal Martini 182<br>Opera 122<br>Oracabessa  267<br>Orange and Bitters 533<br>Orange Blossom 87<br>Orange Champagne 137<br>Orange Consolation 267<br>562       1000  Easiest BARTENDER’S RECIPES<br>Index         563<br>Orange Cosmo 223<br>Orange Crush 381<br>Orange Fizz  533<br>Orange Julia 526<br>Orange Oasis 58<br>Orange Smile 544<br>Orangeade 503<br>Orgasm 356<br>Oriental Cocktail 120<br>Oriental Rug 358<br>Authentic Martini 174<br>Authentic Sin  171<br>P<br>Pac  Guy 504<br>Paddy Cocktail 472<br>Paisley Martini 194<br>Pall  Shopping mall  Martini 183<br>Palm Seashore Martini 187<br>Palme d’Or 210<br>Panama Cocktail 237<br>Pancho Villa  346<br>Panda Undertake  258<br>Panzerwagen  437<br>Parisian Blonde 268<br>Park Road Cocktail 398<br>Park Road Martini 188<br>Hobby Daiquiri 297<br>Pastime Fruit Cooler 36<br>Romantic Rummy 289<br>Peach Bellini 28<br>Peach Fuzz 21<br>Peach Melba 236, 539<br>Peach Mimosa 27<br>Peachy Sunset 512<br>Peanut Butter and Jelly 344<br>Peggy Cocktail 425<br>Peppermint Patty 451<br>Peppermint Adhere 441<br>Peppermint Twist 244<br>Perfect 194<br>Perfect Peach Julep 29<br>Pernod Classique 43<br>Persian Poem 527<br>Peter Pan 117<br>Phoebe Snow 100<br>Decide on  Me Up 157<br>Pigskin Shot 347<br>Pimm’s Cup  62<br>Piña Colada 281, 504<br>Pineapple Boomerang 331<br>Pineapple Cooler 36<br>Pineapple Aspiration Cocktail 310<br>Pineapple Fizz  311<br>Pineapple Planter’s Pickup 330<br>Crimson Almond 240<br>Red Creole 325<br>Purple Gin 110<br>Crimson Female  78<br>Red Lassie 498<br>Purple Dog 209<br>Red Rose  Fizz  485<br>Crimson Squirrel 252<br>Pisco Bitter 63<br>Planter’s Punch 286<br>Poinsettia 440<br>Poker Cocktail 330<br>Pollyanna Cocktail 434<br>Polynesian Paradise 323<br>Polynesian Select  Me Up 24<br>Pomegranate  Martini 201<br>Pomme Fizz  160<br>Pompano 196<br>Pony’s Neck 505<br>Prairie Oyster 550<br>Preacher’s Stress Punch 333<br>Presbyterian   Cocktail 118<br>President Roosevelt Cocktail 426<br>Prince Edward Martini 224<br>Prince of Wales 148<br>Princess Martini 186<br>Princess Mary 249, 419<br>Princeton 197<br>Psycho Tsunami 315<br>Pink Haze 340<br>Pink Hooter Shooter 338<br>Drive 162<br>Pussy Foot  526<br>Q<br>Quaalude 244<br>Queen Elizabeth Martini 224<br>R<br>Racquet Club  Martini 195<br>Rainbow Pousse Café  412<br>Ramos Gin Fizz  32&lt;br","url":"https://recipe.bluelayer.org/recipe/10130/bananarama"},{"id":"10122","title":"TOOTS","ingredients":"One style  of this  and you’ll need to down  the take it easy tout  de suite.<br>1 scoop orange sherbet<br>1 scoop chocolate ice  product<br>2 ounces orange soda<br>1. Merge sherbet, chocolate ice  product, and orange soda until finally delicate.","directions":"2. Add into a tumbler.<br>3. Greatest  with whipped product.<br>4. Top with an orange wedge.<br>546       1000  Least complicated BARTENDER’S RECIPES<br>V ir gin  Jacks  and  Jills          547<br>Unique variation: V1163","url":"https://recipe.bluelayer.org/recipe/10122/toots"},{"id":"10120","title":"CAFÉ MOCHA","ingredients":"Mochalicious. A caffeine  chocolate jolt for any  Swiss pass up.<br>4 ounces durable incredibly hot black espresso<br>4 ounces very hot chocolate","directions":"1. Pour espresso and scorching chocolate into a significant mug.<br>2. Greatest  with whipped product.<br>3. Dirt with cinnamon and nutmeg.<br>Unique variation: V1161","url":"https://recipe.bluelayer.org/recipe/10120/caf-mocha"},{"id":"10099","title":"EGG Product","ingredients":"Which arrived initial? The chicken  or the egg product?<br>1 1/2  ounces chocolate syrup<br>Chilly  milk<br>Seltzer","directions":"1. Pour chocolate syrup into a highball glass.<br>2. Fill 2/3  with milk.<br>3. Ultimate  with seltzer.<br>4. Stir.<br>Unique variation: V1140","url":"https://recipe.bluelayer.org/recipe/10099/egg-product"},{"id":"10085","title":"BANSHEE Pride","ingredients":"This one will totally create you wail  with glee.<br>1/2  ounce chocolate syrup<br>2 inch lower of banana<br>2 ounces product<br>3 ounces ice","directions":"1. Pour chocolate syrup, banana, product, and ice  into the blender.<br>2. Merge for  15 seconds upon medium pace.<br>3. Pour into a parfait glass.<br>4. Dirt with nutmeg.<br>Unique variation: V1126","url":"https://recipe.bluelayer.org/recipe/10085/banshee-pride"},{"id":"10073","title":"VIENNA Chilly Evening","ingredients":"SOOTHER<br>Which includes a enjoyable walk  alongside  the  Danube. Freud would  be envious.<br>4 ounces chilly impressive espresso<br>2 ounces product<br>1/4  ounce chocolate syrup<br>1/2  teaspoon cinnamon<br>1. Fill cocktail shaker with ice.<br>2. Incorporate  espresso, product, chocolate syrup, and cinnamon.<br>3. Shake.","directions":"4. Pour into a tumbler.<br>5. Greatest  with whipped product and shaved chocolate.<br>Unique variation: V1114","url":"https://recipe.bluelayer.org/recipe/10073/vienna-chilly-evening"},{"id":"10019","title":"EASTER BUNNY","ingredients":"In this article arrives  Peter Cottontail...invite him  inside for a consume!<br>1 1/2  ounces dim crème de  cacao<br>1/2  ounce vodka<br>1 teaspoon chocolate syrup<br>1 teaspoon cherry brandy<br>1. Fill cocktail shaker with ice.<br>2. Increase  crème de  cacao and vodka.<br>3. Shake.","directions":"4. Pour into an outdated-shaped glass.<br>5. Float chocolate syrup and brandy.<br>Unique variation: V1060","url":"https://recipe.bluelayer.org/recipe/10019/easter-bunny"},{"id":"9990","title":"Incredibly hot KISS","ingredients":"e.e. Cummings mentioned  it simplest: “Kisses are a improved  destiny  than knowledge.”<br>1/2  ounce white crème de  menthe<br>1 ounce Irish whiskey<br>1/2  ounce white crème de  cacao<br>6 ounces very hot espresso","directions":"1. Add liqueurs and whiskey into an Irish espresso glass.<br>2. Increase  espresso.<br>3. Stir.<br>4. Supreme  with whipped product.<br>5. Top with a chocolate-included mint.<br>Unique variation: V1031","url":"https://recipe.bluelayer.org/recipe/9990/incredibly-hot-kiss"},{"id":"9989","title":"CHOCOLATE Espresso","ingredients":"KISS<br>The consummate accessory to a snowy Valentine’s Working day used observing An Affair to Keep in mind.<br>3/4  ounce espresso liqueur<br>3/4  ounce Irish product liqueur<br>Splash crème de  cacao<br>Splash Grand Marnier<br>1 1/2  ounces chocolate syrup<br>Sizzling  espresso","directions":"1. Pour liqueurs into an Irish espresso glass.<br>2. Include  chocolate syrup.<br>3. Pour with espresso.<br>4. Supreme  with whipped product.<br>5. Top with shaved chocolate and a cherry.<br>Unique variation: V1030","url":"https://recipe.bluelayer.org/recipe/9989/chocolate-espresso"},{"id":"9982","title":"THE KISS","ingredients":"Cute as your initially.<br>1 1/2  ounces vodka<br>1/2  ounce chocolate liqueur<br>1/4  ounce cherry liqueur<br>3/4  ounce large product<br>1. Fill cocktail shaker with ice.<br>2. Incorporate  vodka, liqueurs, and product.<br>3. Shake.<br>Unique variation: V1023","directions":"","url":"https://recipe.bluelayer.org/recipe/9982/the-kiss"},{"id":"9957","title":"IRISH Desire","ingredients":"An   iridescent  eyesight   of  rainbows  and   lush   green   hills the place  fairies  scamper.<br>1/2  ounce hazelnut liqueur<br>1/2  ounce Irish product liqueur<br>3/4  ounce crème de  cacao<br>4 ounces vanilla ice  product<br>1. Incorporate all  substances within a blender.<br>2. Combination right up until gentle.","directions":"3. Add into a frosted pilsner glass.<br>4. Final  with whipped product and chocolate sprinkles.<br>Unique variation: V998","url":"https://recipe.bluelayer.org/recipe/9957/irish-desire"},{"id":"9934","title":"Sprinkle with chocolate shavings.","ingredients":"456       1000  Excellent BARTENDER’S RECIPES<br>Tempting  Tipples  for  Festive  Fr olics          457<br>Unique variation: V975","directions":"","url":"https://recipe.bluelayer.org/recipe/9934/sprinkle-with-chocolate-shavings"},{"id":"9908","title":"SNOW BUNNY","ingredients":"Each and every  gentleman  hopes  to identify  one of these kinds of  upon his ski  weekend holiday vacation.<br>1 1/2  ounces triple sec<br>Scorching  chocolate","directions":"1. Pour triple sec  into a major mug.<br>2. Pour with scorching chocolate.<br>3. Top with a cinnamon adhere.<br>Unique variation: V949","url":"https://recipe.bluelayer.org/recipe/9908/snow-bunny"},{"id":"9905","title":"TANGO","ingredients":"Termed right after  the  tango  pattern  of 1915,  undoubtedly intended to create you strike the dance ground. Within just further techniques than  one.<br>1 1/2  ounces gin<br>1 1/2  ounces lovable vermouth<br>1 egg  white<br>1. Fill cocktail shaker with ice.<br>2. Include  gin,  vermouth, and egg  white.<br>3. Shake.<br>4. Anxiety into a cocktail glass.<br>438       1000  Ideal BARTENDER’S RECIPES<br>9<br>TEMPTING  TIPPLES FOR FESTIVE  FROLICS—<br>’Tis the Time","directions":"our buddy calls and insists that you toss a Fourth of  July get together. She indicates you provide additional than beer and wine this season.<br>The inventive stakes are significant nonetheless not extremely hard. Movement outside of the regular beverages for  summer season celebrations, yuletide functions, and even Easter activities. Test a funky cocktail known as The Betsy Ross for  Flexibility Working day  or The Black  Turncoat for  a Cinco de  Mayo celebration. For  the optimum intimate holi- working day of  the  year—Valentine’s Day—consider outside the house the  champagne and  chocolate box.   Wow  your honey with a glass of  Purple  Very hot  Hobby or  a Soul Kiss,  certain to deliver the middle, and senses, soften. Once in a while, classic vacations which includes  Xmas call  for conventional beverages together with  eggnog and wassail, nevertheless you can insert an world-wide twist to the family members feast<br>via  including the German “Gluhwein.” Bottoms up!<br>YULETIDE Beverages<br>Unique variation: V946","url":"https://recipe.bluelayer.org/recipe/9905/tango"},{"id":"9797","title":"ESKIMO KISS","ingredients":"Be warned: Rubbing noses  earlier mentioned  this  adorable pride  might soften  even  the sturdiest igloo.<br>1/2  ounce Swiss chocolate liqueur<br>1/2  ounce cherry brandy<br>1/2  ounce amaretto<br>1. Fill a cocktail mixer with ice.<br>2. Include  Swiss chocolate liqueur, cherry brandy, and amaretto.<br>3. Shake.","directions":"4. Pour into a shot glass.<br>384       1000  Great BARTENDER’S RECIPES<br>Pics  and  Slammers          385<br>Unique variation: V838","url":"https://recipe.bluelayer.org/recipe/9797/eskimo-kiss"},{"id":"9537","title":"PANDA Undertake","ingredients":"While  the  zookeeper  isn’t  searching,   the  pandas  get pleasure from  to sneak  a couple of  of such.<br>1 ounce amaretto<br>1/2  ounce crème de  cacao<br>1/2  ounce darkish crème de  cacao<br>5 ounces vanilla ice  product<br>1/4  ounce chocolate syrup<br>2 to 3 dashes vanilla extract","directions":"1. Add amaretto, crème de  cacao, darkish crème de cacao, vanilla ice  product, chocolate syrup, and vanilla extract into a blender.<br>2. Merge until finally soft.<br>3. Add into a chilled goblet.<br>258       1000  Simplest BARTENDER’S RECIPES<br>Soon after  Meal  Dr eams          259<br>Unique variation: V578","url":"https://recipe.bluelayer.org/recipe/9537/panda-undertake"},{"id":"9490","title":"LOVER’S KISS","ingredients":"Adult men: Look at  your  blouse  collars  for notify-story  lines  of this  cute deal with.  Lifeless giveaway.<br>1/2  ounce amaretto<br>1/2  ounce cherry brandy<br>1/2  ounce crème de  cacao<br>1 ounce product<br>1. Fill cocktail shaker with ice.<br>2. Incorporate  amaretto, cherry brandy, crème de  cacao, and product.<br>3. Shake.<br>4. Pressure into a parfait glass.<br>5. Supreme  with whipped product, chocolate shavings, and a cherry.<br>Unique variation: V531","directions":"","url":"https://recipe.bluelayer.org/recipe/9490/lover-s-kiss"},{"id":"9483","title":"DUTCH VELVET","ingredients":"If the Dutch masters experienced partaken inside this, they may possibly consist of acquired the elegance of velvet as a canvas.<br>1/2  ounce chocolate mint liqueur<br>1/2  ounce banana liqueur<br>2 ounces product","directions":"1. Pour cocktail shaker with ice.<br>2. Insert  chocolate mint liqueur, banana liqueur, and product.<br>3. Shake well.<br>4. Anxiety into a chilled cocktail glass.<br>5. Top with shaved chocolate.<br>Unique variation: V524","url":"https://recipe.bluelayer.org/recipe/9483/dutch-velvet"},{"id":"9475","title":"CHOCOLATE ORANGE","ingredients":"FRAPPE<br>A sinful  liquid bonbon  to be indulged within just slowly but surely.<br>3/4  ounce crème de  cacao<br>3/4  ounce orange juice<br>1 teaspoon Galliano","directions":"1. Pour crème de  cacao, orange juice, and Galliano into cocktail shaker.<br>2. Stir  devoid of ice.<br>3. Pour more than overwhelmed ice  within just deep saucer champagne glass.<br>Unique variation: V516","url":"https://recipe.bluelayer.org/recipe/9475/chocolate-orange"},{"id":"9469","title":"CHOCOLATE MARTINI","ingredients":"The  perfect  gateway consume  for  starting lushes. It’s  the sweet  cigarette  of the liquor planet.<br>1 1/2  ounces vodka<br>3/4  ounce white crème de  cacao<br>Cocoa powder<br>1. Fill cocktail shaker with ice.<br>2. Insert  vodka and crème de  cacao.<br>3. Shake.","directions":"4. Pour into a cocoa powder-rimmed chilled martini glass.<br>5. Top with a chocolate kiss—suggestion up—within the glass.<br>As soon as Supper DREAMS—<br>Change Your Lamp Down Minimal<br>andles twinkle in just a plush den. The comfortable Reverend Al  Green performs upon the  stereo. Hey,   don’t pull out the tequila. No  course.<br>That’s not the alcohol of  decision just after a intimate evening meal or  upon a rainy Sunday night time as soon as a greatest pleasant weekend. Lay  back again and take it easy some even further. Imagine partnership. Believe seduction. Oh  yeah, that’s it. Already you’re conversing. A Brandy Alexander. Delish. A Grasshopper? Creamy green devils indeed to deliver you eliminate your head. A Golden Cadillac? Is that what you motivation? Foolish me, you necessarily mean the consume. I’ll choose one. Then an additional. If you’re fortunate.<br>Unique variation: V510","url":"https://recipe.bluelayer.org/recipe/9469/chocolate-martini"},{"id":"9450","title":"MINT PATTY MARTINI","ingredients":"All this best style  and clean  breath, as well? What a state!<br>3 ounces pepper vodka<br>2 ounces white crème de  menthe<br>1 Starlight mint<br>1 ounce dim chocolate liqueur<br>1 tablespoon peppermint schnapps","directions":"1. Pour cocktail shaker with ice.<br>2. Include  pepper vodka, crème de  menthe, and<br>Starlight mint.<br>3. Make it possible for shaker stand for  one moment.<br>4. Shake well.<br>5. Insert  darkish chocolate liqueur.<br>6. Shake well.<br>7. Pressure into 2 chilled martini eyeglasses.<br>8. Supreme  each and every glass with 50 percent of the peppermint schnapps.<br>Unique variation: V491","url":"https://recipe.bluelayer.org/recipe/9450/mint-patty-martini"},{"id":"9448","title":"WHITEOUT MARTINI","ingredients":"FOR  2<br>No blunder below. Deliver this consume for your favored secretary.<br>4 ounces vanilla vodka<br>1 ounce white crème de  cacao<br>2 ounces white chocolate liqueur<br>1. Fill cocktail shaker with ice.<br>2. Include  vodka.<br>3. Shake.<br>4. Insert  white crème de  cacao and white chocolate liqueur.<br>5. Swirl shaker for  one second.<br>6. Relax shaker for  one second.","directions":"7. Pour into 2 frozen martini eyeglasses.<br>Unique variation: V489","url":"https://recipe.bluelayer.org/recipe/9448/whiteout-martini"},{"id":"9447","title":"CHOCOLATE ORANGE","ingredients":"Reduce  FOR  2<br>Overheard close to the ski hotel fireside, “Baby, this  consume  is exactly  including you, adorable, still  with a kick.”<br>3 ounces orange vodka<br>1 ounce chocolate vodka<br>1 ounce Cointreau<br>1 1/2  ounces white chocolate liqueur","directions":"1. Pour cocktail shaker with ice.<br>2. Include  vodkas, Cointreau, and white chocolate liqueur.<br>3. Shake well.<br>4. Add into 2 chilled martini eyeglasses.<br>5. Top with chocolate orange slices.<br>Unique variation: V488","url":"https://recipe.bluelayer.org/recipe/9447/chocolate-orange"},{"id":"9446","title":"MILKY Route MARTINI","ingredients":"FOR  2<br>Bob experienced  a circumstance. He was  thirsty, AND  he experienced  ignored dessert. Milky  Course Martini  to the rescue!<br>6 ounces vanilla vodka","directions":"1 Milky  Direction sweet bar<br>1 tablespoon lovable chocolate shavings<br>1. Lower  Milky  Course sweet bar into parts.<br>2. Position sweet bar slices within microwaveable bowl and warmth until finally melted.<br>3. Fill cocktail shaker with ice.<br>4. Insert  vodka.<br>5. Shake.<br>6. Spoon 1 teaspoon melted sweet bar in just backside of every single chilled cocktail eyeglasses.<br>7. Stress vodka into the eyeglasses.<br>8. Top with chocolate shavings.<br>Unique variation: V487","url":"https://recipe.bluelayer.org/recipe/9446/milky-route-martini"},{"id":"9444","title":"THE FIGGY","ingredients":"Acquire jiggy with the figgy.<br>2 ounces vodka<br>1/4  ounce fig vodka<br>1/4  ounce maraschino liqueur<br>1 ounce 50 % and 50 percent","directions":"1. Add vodkas, maraschino liqueur, and product into cocktail shaker.<br>2. Pour cocktail shaker with ice.<br>3. Allow for stand for  5  seconds.<br>4. Shake well.<br>4. Add into a chilled martini glass.<br>5. Top with dim chocolate kiss and a fig cut.<br>212       1000  Ideal BARTENDER’S RECIPES<br>Martini  Insanity          2 13<br>Unique variation: V485","url":"https://recipe.bluelayer.org/recipe/9444/the-figgy"},{"id":"9430","title":"Extensive KISS GOODNIGHT","ingredients":"MARTINI<br>Which include its namesake, this  one is adorable and leaves  you need- ing further. A lot  added.<br>1/2  ounce vanilla vodka<br>1 ounce vodka<br>1/2  ounce white crème de  cacao<br>Shaved white chocolate<br>1. Freeze a martini glass with white chocolate upon rim.<br>2. Fill cocktail shaker with ice<br>3. Incorporate  vodkas and crème de  cacao.<br>4. Shake evenly.","directions":"5. Pour into the glass.<br>6. Top with a chocolate kiss.<br>206       1000  Least difficult BARTENDER’S RECIPES<br>Martini  Insanity          2 07<br>Unique variation: V471","url":"https://recipe.bluelayer.org/recipe/9430/extensive-kiss-goodnight"},{"id":"9064","title":"MADEIRA MINT Transform","ingredients":"An additional Madeira,  my  expensive-a?<br>1 1/2  ounces Madeira<br>1 ounce chocolate mint liqueur<br>1 very low egg<br>1 teaspoon sugar<br>1. Fill cocktail shaker with ice.<br>2. Include  Madeira, liqueur, egg,  and sugar.<br>3. Shake.","directions":"4. Pour into a chilled delmonico glass.<br>5. Filth with nutmeg.<br>Unique variation: V105","url":"https://recipe.bluelayer.org/recipe/9064/madeira-mint-transform"},{"id":"9054","title":"8'74--dc22","ingredients":"2005016586<br>Released and sure in just the United Says of The usa.<br>LB 10 9 8 7 6 5 4 3 2 1","directions":"To  Estelle and Billy  Parker who instructed me to combine the beverages as a substitute of consume them and my lover-inside of- criminal offense Glen Hooks, generally quiet as Gandhi inside of my wild universe.<br>Desk OF  CONTENTS<br>Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . vii Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . viii Bartending 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3<br>Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6<br>Part One:<br>Breakfast and Brunch Cocktails—<br>The All-Evening Bash Crowd’s Eye-Openers . . 19<br>Part 2:<br>Lounge Lizards’ Standard Cocktails—<br>Creating Sinatra Very pleased . . . . . . . . . . . . . . . . . . . 71<br>Part 3:<br>Champagne Concoctions—<br>Park Street Potions . . . . . . . . . . . . . . . . . . . . 123<br>Part 4:<br>Martini Madness—<br>Bond and Babe  Beverages . . . . . . . . . . . . . . . . . . 173<br>Part 5:<br>Once Supper Dreams—<br>Flip Your Lamp Down Reduced. . . . . . . . . . . . . . 227<br>Part 6:<br>Bahama Mama Tropical Drinks—<br>Hula ‘Til It Hurts . . . . . . . . . . . . . . . . . . . . . . . 279<br>Part 7:<br>Images and Slammers for  the<br>Perpetual 21-Calendar year-Old—<br>Sorority and Fraternity Fantasia  . . . . . . . . . 335<br>Part 8:<br>Typical Cocktails—<br>Long gone nonetheless Not  Disregarded . . . . . . . . . . . . . . . . . 387<br>Part 9:<br>Tempting Tipples for  Festive Frolics—<br>’Tis the Period . . . . . . . . . . . . . . . . . . . . . . . . 439<br>Part 10:<br>Virgin Jacks and Jills—<br>For the Sober One in just All of Us  . . . . . . . . . . . 497<br>Part 11:<br>Treatments without having Cussing—<br>The Early morning Soon after . . . . . . . . . . . . . . . . . . . . . 549<br>Index of Liquors . . . . . . . . . . . . . . . . . . . . . . . . . . 553<br>Index of Recipe Names . . . . . . . . . . . . . . . . . . . . 558<br>In excess of the Creator . . . . . . . . . . . . . . . . . . . . . . . . . 566<br>ACKNOWLEDGMENTS<br>It could possibly feel uncommon to thank your mother and father initially and main  inside a cocktail reserve, nevertheless  I  incorporate to thank mine—Billy and Estelle Parker. Due to the fact I was an simply just youngster, I  generally acquired   to tag together with my father and mother upon business excursions near the state. People sometimes happened within just swanky places to eat within the heyday of  disco—the 1970s. Even though the  foodstuff was scrumptious, the business discussions have been boring for  a child.  The flashing lighting and glittery bottles of  the adjoining bars, upon the other hand, interested me, and I fell  within just appreciate with bars and blending at an early age. Later on inside of daily life,  While I uncovered I required a exchange to slide  back again upon within just situation journalism unsuccessful, my father shipped me to bar- tending college. As a result due, Mother and Father.<br>I’d  moreover which includes  to thank the quite a few pals and colleagues who delivered me guidelines for  beverages for  this col- lection. Within  no specific invest in: Lucy  Tallon, cocktail goddess extraordinaire of  London and Africa; Stephanie  Owen, basic  cocktail  archivist; Stephanie  Caruthers, author  of  the  utmost special cocktail therefore  considerably   within the 20-initial century; Alex Read, prolonged-season editor who appreciates a Wonderful Southern cocktail; and  Wanda  Stone  and  Kathy Williams, keepers of the cookbooks.<br>A exceptional due to the unique who retains me upon monitor for  all  assignments, my representative, Erin  Reel—Los Ange- les   superbabe and  visionary who listens diligently and  helps make smart possibilities over the  long run and assistance of my operate.<br>Optimum of all to Question dual Glen Hooks who went over and above the call  of  responsibility to guidance with this guide. As constantly, he available unwavering services, foolish  laughter (particularly after  I  was drowning within just hundreds  of cocktail recipes at an ungodly hour of  the night time), eager  perception,  sage  guidance, and  the  desperately expected  press  (with a lot of  Starbucks espresso) to create guaranteed this e-book was born.<br>INTRODUCTION—<br>Established-ups<br>o  argument: cocktails are hot and sophisti- cated. They sparkle with unknown possibili- ties.  Consider a  evening  inside  a  neon-lit  club. A<br>handsome male places a spectacular female. He sends a consume earlier mentioned. She miracles: who is this superior-on the lookout gentleman who specifically obtained me a Cosmopolitan? He miracles: if I purchase her 2, will  she transfer back again to my stage? Soon after 3, will  she even now be name?<br>Infinite seduction  lingers  inside of  a  cocktail  glass no matter of year or  natural environment. The splendor of a chilly apparent martini, a glass of  perfect pink sangria, or  a glowing traditional concoction changed into  a 20-1st century incarnation is  liquid anticipa- tion. For some, the thrill is within just the heat that will come with downing one of  People potables. For  other individuals, it’s all  within the shake, stir, or merge.<br>At the time I was 4, I toddled into a bar adjoined to a cafe owned by means of my parents’ mate. Abruptly, I was hooked, not via the darkness of the joint or the area tv celebrities who visited the Space, still<br>Intr oduction       1<br>as a result of  the jewels at the rear of the bar. The bottles of  amber and emerald, sapphire and ruby hypnotized me. I experienced by no means noticed nearly anything further eye-catching.<br>The interest ongoing  throughout  my teenagers. Every time I dined out, a Shirley Temple was a really should. My   father  desired scotch and  water; my mom specifically water. Desire concerning how alcohol tasted was under no circumstances  my  activity; the  lifetime   of   a  barfly was  scarcely exciting. No,  I wished-for to incorporate. Allow  me driving the bar and I’d whip up a concoction to rival any.<br>Sooner or later bartending college beckoned as a wacky journey I longed to incorporate, and I put together to my heart’s materials. Mixology is unquestionably a convenient exchange to incorporate at events to earn buddies and have an impact on peo- ple.  And teach does, sure, deliver perfect.<br>It’s difficult to discover all the beverages in just the worldwide. Virtually hundreds exist and even further are crafted each and every working day together with fresh new liqueurs—some even search to shine inside the darkish. Undoubtedly, within the early element of  the 20th century, a mixer would include greater luck discovering all the cocktails than he or she would at present. Mixologists frequently termed cocktails immediately after the lodge or bar that birthed them or  for  the patron who most well-liked them. Cocktails these kinds of as the Daiquiri and the Mojito grew to become popular inside of other international locations and identified their course to acceptance inside of the United Suggests. In just  today’s immediate-paced  worldwide  of   starlets  and  playboys jetting above the  earth, the  world  cocktail is  no more time as a result  straightforward to outline.<br>Still  a Wonderful consume is.  No matter if  it’s a Bloody Mary prior to midday, a non-alcoholic Secure Sexual intercourse  upon the Seaside soon after a sweaty training, or  a Garza’s nightcap at mattress- season, a perfectly-intended consume can be exhilarating, together with,  nicely, intercourse. And, relying upon the group, accurately as compli- cated. Get tropical beverages, which are crafted with vari- ous types of rum and juices to choose that island come to feel. However the common beverages, the types that comprise stayed for the duration of the several years against Sinatra to Sting, constantly merely include 2 components, still they are no considerably less for  it.<br>Within just the conclude, drinking—together with wardrobes and lovers— will come down to person flavor. You   can put on the greatest prominent fashions, however that isn’t almost as substantially enjoyable as acquiring your particular style and design or sure, your particular cock- tail. That’s the place this reserve will come within just.  Employ  it to consider one thing refreshing and  unpredicted. Perhaps, right after a nutritious selection of  sampling, you’ll uncover that  you extremely do together with  the exact sort of martinis your buddies, or even your expensive previous  father, which includes.  Or you could possibly simply just be satisfied to adhere with the frozen daiquiri you relished in just college or university. With a very little bravery and experimentation, despite the fact that, you may perhaps merely discover your consume of  determination is nearly anything else absolutely.<br>As a result discover the alcohol retail store. Acquire anything at all unique. Get started blending. Hope a full fresh new environment of  adven- ture to open up. And recall this toast: could your enemies be  lethargic and your followers active.<br>Publisher’s   Notice:  This e-book and the recipes con- tained herein are developed for  people of a legal consume- ing  age. You should consume responsibly and be certain you and your website visitors consist of a specified driver at the time consum-<br>ing  alcoholic drinks.<br>2       1000  Most straightforward BARTENDER’S RECIPES<br>BAR TENDING  101<br>ust together with  within a kitchen area, a practical bar demands cer- tain easy merchandise: liquors, liqueurs, wine and beer, mixers, garnishes, booster elements, barware,<br>and glassware.<br>THE LIQUORS<br>Bourbon<br>Brandy<br>Canadian whiskey<br>Dry  gin<br>Rum<br>Scotch whiskey<br>Tequila<br>Vodka<br>THE LIQUEURS<br>Triple sec<br>Crème de  menthe<br>Crème de  cacao<br>Kahlúa (or a espresso liqueur) Amaretto<br>Drambuie Benedictine Cointreau<br>WINE AND  BEER<br>Dry  vermouth Lovable vermouth White wine<br>Purple  wine<br>White zinfandel<br>Champagne (optional)<br>Beer—one 6-pack every month, one 6-pack gentle<br>MIXERS<br>Bloody Mary incorporate (shop-procured or selfmade) Club  soda<br>Cola<br>Cranberry juice cocktail Product (large and gentle) Product of coconut Ginger ale<br>Grapefruit juice Grenadine Lemon juice<br>Lime juice (Optimum outstanding: Rose’s. Not  to be  applied as a alternative for  new lime juice.)<br>Orange juice<br>Orgeat<br>Piña Colada merge Pineapple juice Seltzer<br>7-Up<br>Bitter combination Tomato juice Tonic water Water<br>GARNISHES  AND  THEIR Pals<br>Cherries (maraschino, of system)<br>Cinnamon sticks<br>4       1000  Perfect BARTENDER’S RECIPES<br>Bartending  101         5<br>Lemons Limes Nutmeg Olives<br>Pickled pearl onions<br>Oranges<br>The Good friends: alternatives, straws, and swizzle sticks<br>BOOSTER  Elements<br>Celery salt<br>Ice (The a few C’s: cubes, cracked, beaten) Salt<br>Sugar (Don’t neglect saucers  for   salt and sugar for frosting the rims of eyeglasses.)<br>Tabasco<br>Worcestershire sauce<br>Necessary Instruments<br>Bar glass Bar spoon Bottle opener<br>Champagne bucket<br>Corkscrew Cocktail napkins Coated cocktail shaker Chopping board<br>Electric powered blender Knife—paring or bar Lemon/lime squeezer Martini pitcher<br>Shot eyeglasses Measuring cup Measuring spoons Blending pitcher Muddler<br>Seltzer bottle<br>Pace pourers (optional, yet hassle-free) Strainer<br>Towels<br>GLOSSAR Y<br>MIXOLOGY<br>Develop: Even though components are poured into the glass inside of which the cocktail will  be assisted. The elements are floated upon ultimate of  every single other. Occasionally a swizzle adhere is  utilised, allowing for the substances to be  combined.<br>Float: The past component of a consume is excess through pour- ing  upon greatest, more than the back again of a blending spoon.<br>Puree:  A tender mix traditionally accomplished as a result of mixture- ing  and then passing during the sieve.<br>Clutter: While components are beaten with a pestle within just a muddler in just buy to extract the utmost style versus fruit or mint garnishes.<br>Shake well: Firmly grabbing cocktail shaker  and  aggres- sively shaking it over a dozen instances to completely combine the elements. Shaken beverages will  be cloudier nonetheless excess properly merged and colder.<br>Glossary       7<br>Stir: Add substances into a shaker or  blending glass comprehensive of ice and stir with a extended twist-stemmed bar- spoon at bare minimum 6  periods in just 360  stage detailed rotations. Anxiety the consume into a cocktail glass and go away the “used” ice  within the blending glass.<br>Elements<br>Absinthe: Already unlawful within the United Suggests, a redis- tilled alcoholic beverages with an anise flavor that incorporates wormwood; absinthe substitutes  will   suffice inside destination of the accurate offer. (Perspective  Pastis.)<br>Aquavit: A Scandinavian caraway-infused spirit. Adovokaat: An eggnog liqueur notable within just Holland. Amaretto: An  almond-flavored liqueur produced versus<br>apricot pits.<br>Anisette: A licorice-flavored liqueur designed towards anise seeds.<br>Apple brandy: An  apple liqueur, far too recognised as Cal- vados or applejack.<br>Apricot  liqueur: A cordial intended against apricot pits.<br>Banana  liqueur: A  banana liqueur much too recognised as crème de  banana.<br>Benedictine: A tender organic liqueur that includes been professional- duced commercially considering that the 1860s by means of the Bene- dictine monks within just France.<br>Bitters: Angostura bitters—A brand name of sour aromatic tonic utilized to style aperitifs and for a longer period beverages. It was invented  in the vicinity of 1825,   in just Venezuela,  as a result of  a French physician to beat conditions amongst Bolivar’s troops.<br>Orange bitters: A sour alcoholic beverages produced versus the dried peel of unripe, bitter, or  sour oranges, steeped within gin or alcoholic beverages.<br>Peychaud bitters: The brand name  track record  of  a bitters qualified- duced within the southern United Says.<br>Blackberry liqueur: A cordial intended in opposition to blackber- ries.<br>Bourbon: A brown liqueur intended versus at bare minimum 51 for every- cent corn mash with wheat or  rye grains and previous for  at minimum amount 2 many years inside of white oak casts.<br>Brandy:  A  alcoholic beverages distilled towards wine or  fermented fruit. Released to Northern  Europe by means of  Dutch Brandy products and solutions buyers within the 16th century, the popularity brandy arrives versus the Dutch phrase brandewijn, which means “burnt wine.”<br>Burgundy:  The unblended wines (either white and purple, yet basically purple) of Burgundy, France. Utilized in just punch or inside heated winter season beverages.<br>Campari: A vivid crimson style of orange bitters termed when its Italian maker.<br>Chambord: A French liqueur designed in opposition to tiny black raspberries.<br>Chambraise: A French liqueur manufactured in opposition to wild strawberries.<br>Chartreuse  (green  or  yellow): Green Chartreuse  is the basically green liqueur within the environment with a com- pletely organic and natural colour. It in addition will come inside yellow. Simply just 3 males within just the globe, brothers of  the Char- treuse  acquire  cloistered  monks  in just France, comprehend the names of  the 130  crops and how to combination, distill, and age them to develop this liqueur.<br>8       1000  Least difficult BARTENDER’S RECIPES<br>Glossary       9<br>Espresso liqueur: A espresso-flavored liqueur. The maximum distinguished is Mexican-generated Kahlúa.<br>Cointreau: An  orange-flavored liqueur designed  versus the skins of curacao oranges. The generic phrase is Curacao. If redistilled obvious, it is triple sec.<br>Cognac: A  fantastic brandy  towards the  Cognac space of western  France. All  cognac is  brandy nonetheless not all brandy is cognac. It is ranked the simplest brandy within just the earth, comfortable with a heady smell.<br>Cranberry liqueur: Cranberry-flavored cordial.<br>Crème de  cacao: A chocolate-flavored liqueur that will come inside mild and dim forms.<br>Crème  de   cassis: A  black currant-flavored liqueur that is well known within just the Kir Royale.<br>Product  of coconut: A coconut syrup utilised within tropical beverages primarily Piña Coladas.<br>Crème  de   menthe:  A  mint-flavored  liqueur  that will come within just white or green sorts.<br>Crème de  noyaux: An  almond-flavored liqueur in addition recognised as crème de  almond.<br>Crème  de   violette: A  violet-flavored liqueur generated with the oil of violets and vanilla.<br>Curacao: A soft orange-flavored liqueur that arrives within orange and blue.<br>Drambuie: A  honeyed and organic liqueur with a scotch malt whiskey foundation generated upon the Isle   of Skye inside Scotland.<br>Dubonnet: A vermouth versus the south of France that will come in just cute (crimson)  or considerably less-lovable (blonde).<br>Fernet Branca: A bitters manufactured of herbs, with a durable medicinal taste that is  created within just France  and Italy.<br>Fino  sherry: A Really dry style of sherry.<br>Framboise:  A  raspberry-flavored liqueur that  is at times changed with the further more well known Cham- bord.<br>Frangelico: A hazelnut-flavored liqueur made in just<br>Italy.<br>Gin: An alcoholic consume distilled against malted grain and flavored with juniper berries. Invented by means of  a Dutch chemist in just the 17th century as a solution, it was introduced to England and produced there as a preferred alcohol for the doing the job course.<br>Dutch Genever gin:  A model of  gin of  exceptionally highly developed high quality essentially developed in just the Netherlands. Its creation is fairly related to that of malt whisky, with  juniper and  flavoring supplemental  to the  supreme substance.<br>Gordon’s gin: A well known brand name of gin built inside Eng- land.<br>Galliano:  A  golden Italian liqueur with  an  anise, licorice, and vanilla style.<br>Grand  Marnier:  An  orange-flavored French  liqueur with a brandy foundation.<br>Grappa:  The track record of  an Italian brandy created in opposition to the stalks of grapes.<br>Grenadine: A pomegranate-flavored syrup with pomegranate utilized as flavoring and sauce.<br>10       1000  Simplest BARTENDER’S RECIPES<br>Glossary       11<br>Irish   product  liqueur:  A  liqueur  generated  with  Irish whiskey combined with contemporary product, spirits, and a tiny chocolate. The greatest distinguished is Bailey’s Irish Product.<br>Kirsch:  A white brandy distilled towards cherries and ordinarily previous in just a paraffin protected cask to reduce it against getting upon the coloration of the wooden. Furthermore  acknowledged as cherry schnapps.<br>Licor 43: A adorable, vibrant yellow citrus and vanilla-fla- vored Spanish liqueur developed against a mix of  40-3 substances, which includes citrus and fruit juices, herbs, spices, and vanilla.<br>Lillet:  A lovable French aperitif wine that contains qui- 9 and spices within 2 types: cute (pink)  and a lot less-adorable (blonde).<br>Madeira: A person Portuguese cute fortified wine.<br>Malibu:  A coconut rum liqueur.<br>Mandarine Napoleon: A Belgian liqueur developed with uncommon mandarines whose skins are damp inside of a Cognac foundation.<br>Maraschino: A cherry-flavored distinct liqueur. Marsala: A fortified Sicilian wine (dry  or adorable). Ojen: An  anise-flavored Spanish liqueur well known within just<br>Clean Orleans.<br>Orange flower water: A non-alcoholic diluted orange flower extract in just water made use of as a mixer.<br>Orgeat:  A non-alcoholic syrup intended with almonds, orange flower water, and from time to time barley water utilised as a mixer.<br>Ouzo:  An  anise-flavored Greek aperitif spirit developed against pressed grapes, herbs, and berries which includes aniseed, licorice, mint, wintergreen, fennel, and hazelnut.<br>Parfait  Amour: A gentle red curacao flavored with rose petals, vanilla, and almonds and generated within just France.<br>Pastis:  An   anise-flavored absinthe  choice  that does not consist of wormwood, not to be  baffled with anisette. Companies contain Absente, Herbsaint, Pernod, and Ricard.<br>Pisco:  A Peruvian or Chilean unaged brandy.<br>Punsch: A rum-primarily based liqueur with a spicy lovable taste.<br>Rose’s lime juice:  A famed brand name standing for  concen- trated lime juice.<br>Rum:  A  alcohol produced towards fermented and distilled molasses. Light-weight rums  are ordinarily designed inside Puerto Rico,  Barbados, and Cuba and do  not age for  Pretty lengthy. Dim rums occur largely towards Jamaica, Martinique, and Haiti and can grow towards a few to 12 a long time. The coloration of  rum is thanks to the growing older treatment.<br>Sabre:  An  orange liqueur with a trace of  chocolate made in just Israel.<br>Sake:   Eastern  wines  generated  in opposition to  rice, spring  or mountain water, yeast, and a fungus regarded as Koji mildew.<br>Sambuca: A well known Italian licorice-flavored liqueur with an infusion of elderberry. Sambuca is identical to anisette however with a substantial liquor content articles. Black   sambuca is  comparable nonetheless opaque black inside<br>coloration.<br>12       1000  Most straightforward BARTENDER’S RECIPES<br>Glossary      13<br>Sangria: A  beverage originating towards Spain generated with crimson wine, sugar, and culmination, and garnished with clean culmination and berries.<br>Scotch: A time period applied to designate whisky manufactured within<br>Scotland.<br>Schnapps: A different popularity for  spirit, typically implying fairly a durable alcoholic beverages posts.<br>Sloe    gin:   A  berry-plum  liqueur  manufactured  towards  sloe berries steeped inside of gin.<br>Bitter  Combine: A combination of lemon juice and sugar syrup.<br>On top of that  termed cute and bitter combine or bar incorporate.<br>Southern Ease and comfort:  A mix of  bourbon, orange, and peach liqueur.<br>Strega: A comfortable, light, and colorless natural Italian liqueur.<br>Tequila: A spirit that is merely built inside 2 spots of Mexico and that is produced with a minimum amount of 51 % distilled blue agave sap.<br>Tia  Maria:  A  espresso-flavored, rum-based mostly  Jamaican liqueur.<br>Tonic:  A tall consume built with ice,  spirits, and tonic water.<br>Triple  sec:  An  orange-flavored crystal clear liqueur identical to Cointreau. Recognised inside 19th century as “white curacao.”<br>Vermouth: French or  French-design dry fortified wine and herb aperitif. The 2 maximum well-known versions are: cute pink and Italian, and dry white and French.<br>Vodka:  A apparent alcoholic spirit created in opposition to grain that originated within Russia.<br>Whiskey: Combined whiskey—Whiskey generated versus a blend of whiskeys and/or impartial spirits that contains at minimal 20 per cent specifically whiskey.<br>Canadian whiskey: A whiskey basically intended of  rye, generally lighter-bodied than American whiskeys. It ordinarily matures within oak casks for  5  yrs, still can be  bottled at 2 many years.<br>Irish whiskey: A whiskey built in opposition to malted cereals, barley, water, and yeast. It is  handed in the course of the nevertheless a few situations (developing a higher alcoholic beverages position), combined, and old minimum amount 5  several years inside utilised Sherry casks.<br>Jack Daniels: A bitter mash whiskey intended within just 10- nessee.<br>Jim  Beam  Bourbon whiskey: The standing  of  a bitter mash bourbon built within Kentucky.<br>Rye whiskey: A whiskey created towards a mash that con- tains a bare minimum of 51 p.c rye, and is previous within contemporary oak barrels.<br>Tennessee whiskey: A smoky cute model of  whisky that is  created which include   Bourbon, nonetheless is  mellowed prior to getting stocked in just barrels. It is thought of by means of legislation as a individual class of whiskey.<br>Yukon Jack: A Canadian-whiskey-centered liqueur with citrus and herb flavors.<br>Versions OF  Beverages<br>Aperitif:  An  alcoholic consume taken just before a supper or<br>any of few wines and bitters.<br>14       1000  Great BARTENDER’S RECIPES<br>Glossary      15<br>Collins: A tall consume intended normally with gin or vodka, bitter mixture, and club soda.<br>Cooler:  A consume generated with ginger ale, club soda, and a fresh new spiral or twist of citrus fruit rind, aided inside a collins or highball glass.<br>Cordial:  Sweetened spirits. The identical as liqueurs.<br>Repair:  A  bitter consume that  frequently involves pineapple juice and beaten ice.<br>Fizz:  Incredibly related to a Collins yet produced with bitter incorporate, sugar, and club soda; frequently contains an egg.<br>Turn: A chilled, creamy consume built of eggs, sugar, and a wine or spirit.<br>Frappe:  A partly frozen, constantly fruity consume, that is normally a blend of  components helped above a mound of overwhelmed ice.<br>Highball: Any  spirit helped with ice  and club soda in just a medium to tall glass (frequently a highball glass).<br>Julep:  A customarily Southern spirited consume developed with fresh new mint muddled with sugar, bourbon, and loads of  overwhelmed ice.  It’s assisted inside an iced silver or pewter mug.<br>Lowball: A brief consume developed of  spirits helped with ice,  water, or soda within a reduced glass.<br>Mist:  Alcoholic beverages aided more than a glass stuffed with overwhelmed ice, usually a course of serving liqueur as an just after din- ner consume.<br>Nightcap: A spirited consume taken at bedtime.<br>Pousse Café: A consume built through floating one factor upon ultimate of one more.<br>Punch: A bash-dimensions beverage consisting of fruit, fruit juices, flavorings and sweeteners, delicate beverages, and a wine or alcohol foundation.<br>Rickey: A consume created with a alcohol, historically gin, a 50 percent lime, and club soda. It  is  once in a while sweetened, and frequently helped with ice  within just a rickey glass.<br>Shooter: A instantly shot of whiskey or  other form of spirit taken awesome. Additionally  the status for  beverages produced taking different liquors helped inside a shooter glass devoid of ice.<br>Bitter:  A small consume consisting of alcohol, lemon/lime juice, and sugar.<br>Toddy:  A sweetened consume of  alcoholic beverages, scorching water, and spices.<br>Virgin:  A non-alcoholic consume.<br>GLASSWARE<br>Beer mug: A glass with an manage that retains 12 to 16 ounces that is ordinarily utilized to provide beer, still could possibly be applied for  frozen margaritas and Bloody Marys.<br>Brandy snifter: A spherical balloon upon a quick stem with a great deal  of house for  swirling that can continue to keep 3, 6, or 12 ounces dependent upon the measurement that is  applied for directly brandy.<br>Champagne flute:  A lengthy thin glass with a stem that changed the champagne saucer in just the 1970s due to the fact of  its electricity to keep bubbling cham- pagne  bubbles  for a longer time. A  equivalent  structure  is   the champagne tulip.<br>Champagne saucer: The common spherical  champagne container with possibly a sturdy or hollow stem. Leg- finish   suggests   it   usually takes   its   condition   versus   Marie<br>Antoinette’s breast.<br>16       1000  Great BARTENDER’S RECIPES<br>Glossary      17<br>Cocktail: The common V-fashioned glass affiliated with cocktail lifestyle retains 4 1/2  ounces and is unbelievably identical to the popular martini glass.<br>Collins: A  tall 12-ounce glass identified as  for  an 1880s London waiter that is connected with the loved ones of Collins beverages and is on top of that employed for  a wide range of tall beverages.<br>Delmonico: A 5-ounce glass utilised for  beverages involve- ing  glowing water which includes  fizzes. Customarily regarded as a breakfast juice glass.<br>Double  rocks:   A  12-14   ounce  outdated-shaped  glass made use of normally for  beverages with weighty liquors.<br>Highball: An  8-12   ounce glass comparable to a collins glass utilized for  greatest common merged beverages.<br>Hurricane: A 22-ounce glass in just the condition of a hurri- cane lamp. It was generated to provide the conventional Hur- ricane  at Pat O’Brien’s within just Fresh Orleans nonetheless is at present utilized for  other tropical or frozen beverages as effectively.<br>Martini:  A V-formed glass that is comparable to the cock- tail glass style and design yet simply just retains 4 ounces.<br>Outdated-shaped: A low squat glass with a thick foundation way too acknowledged as a rocks glass or  a lowball that is applied for  6-ounce beverages “on  the rocks” (with ice). It  is  too made use of for  right alcohol if  shot eyeglasses aren’t accessible.<br>Parfait:   A  specialty  glass  anyplace  against  4  to  7 ounces that  is   utilised  for   beverages that  incorporate liqueurs, ice  product, and fruit.<br>Pilsner: A tall glass that retains in excess of 14 ounces and is  normally made use of for  beer nevertheless is  furthermore from time to time utilized for  distinctive blended beverages.<br>Pony: A lower liqueur glass that ordinarily retains 2 ounces.<br>Pousse  café:   A  slender,  tall 1-ounce liqueur  glass utilized to layer “floated” beverages with the heaviest liqueur upon the backside and the least expensive density liqueur floating upon supreme.<br>Sherry:  A 2-ounce stemmed glass applied for sherry however inside of the 19th century it was usually utilised as a wine glass.<br>Shot: A minimal and small glass with a classic dimensions of 1 ounce, which is  as well identified as a jigger that can be  utilised to evaluate substances, retain one alcoholic beverages, or   provide combined shooters. A  extensive shot  retains  2 ounces.<br>Bitter: A regular 4-ounce minor stemmed glass, slim at the stem and tapering out to a broader lip  applied for  beverages which include  whiskey sours. These types of times, sours are helped within just Delmonico eyeglasses nevertheless are additional standard within this initial glass.<br>Wine (Crimson): Generally named a balloon wine glass, this stemmed glass retains more than 12 ounces and is utilized for  crimson wine cocktails and sangria.<br>White:  An   8-ounce oblong, a little tapered  wine glass utilized for  white wine.<br>Zombie: A slim, clean tall glass, frosted or  apparent, that is  made use of for  the Zombie and other tropical beverages.<br>18       1000  Excellent BARTENDER’S RECIPES<br>BREAKF AST  AND<br>BRUNCH  COCK TAILS—<br>The All-Night time Occasion Cr owd’s<br>Eye-Openers<br>eather-clad rock-and-rollers, the sequined jet fastened, even seer-sucker putting on Southern- ers who however extravagant plantation everyday living bask<br>within just sleeping late and mastering a cocktail await- ing   them  at  brunch. For   sleepy-eyed early morning haters, a nip or two—precisely consequently the manager can’t smell— in just  the  juice  bargains  the  jazzy  jolt   essential  to embrace stark sun. Weekend pajama-delighted rebels engage in naughty as a result of  downing a fizzy cocktail prior to midday upon a lazy Sunday early morning though div- ing  into the newspaper. Then take into consideration pool par- ties  inside  the  Hamptons or   nation  club  bridal brunches where by a cocktail is  particularly what the bar- soft purchased. Regardless of whether spicy or  fizzy, breakfast cocktails bounce-start off  the  working day with a boisterous bang.<br>Unique variation: V95","url":"https://recipe.bluelayer.org/recipe/9054/874-dc22"},{"id":"9052","title":"BANANARAMA","ingredients":"10 ounces complete milk<br>1 tablespoon honey<br>1 tablespoon large product<br>1 banana<br>3 ounces ice","directions":"1. Pour entire milk, honey, significant product, banana, and ice  into a blender.<br>2. Incorporate right until gentle.<br>3. Pour into a massive glass.<br>552       1000  Simplest BARTENDER’S RECIPES<br>Index         553<br>INDEX OF  LIQUORS<br>A<br>absinthe 81, 113, 364, 373, 388, 413, 416, 429, 432, 433, 465 adovokaat 7<br>amaretto 7, 55, 72, 159, 162, 230, 237, 245, 258, 261, 263, 266, 268, 270,<br>274, 301, 328, 329, 337, 346, 349, 356, 357, 359, 367, 374, 375, 379,<br>380, 384, 388, 479, 480, 483<br>anisette 46, 55, 86, 87, 141, 232, 241, 253, 260, 267, 277, 312, 360, 388,<br>389, 413, 484<br>apple juice 33, 160, 163, 505, 506, 540, 546 apricot liqueur 95, 197, 253, 436, 486, 493 aquavit 7, 44, 69<br>B<br>banana liqueur 128,  185,  234,  235,  251,  267,  270,  302,  303,  306,  308,<br>314, 341, 486 beef bouillon 69, 409<br>Benedictine 92,  121,  153,  224,  257,  260,  262,  264,  276,  390,  397,  413,<br>432, 474<br>bitters 41, 63, 66, 78, 79, 81, 84, 86, 91, 92, 94, 96, 110, 113, 117, 122, 124,<br>128,  130,  132,  136,  141,  143-145, 147-149, 154,  155,  159,  169,  176,<br>177, 180, 181, 183, 185, 186, 189, 191, 195-199, 205, 206, 208, 218,<br>220, 286, 287, 296, 302, 316, 326, 329, 331, 332, 363, 388-391, 393,<br>396, 397, 402-405, 407, 408, 410, 411, 414, 422, 424, 432, 433, 438,<br>448, 450, 460, 464-466, 469, 471, 472, 476, 484, 488, 489, 493, 499,<br>501, 504, 505, 533 blackberry liqueur 130, 236<br>bourbon 22, 29, 40, 61, 75, 81, 95, 97, 118, 126, 167, 221, 248, 306, 395,<br>403, 407, 418, 424, 432, 445, 479<br>brandy 3, 7-12, 16, 23, 30, 37, 39, 46, 48, 51, 52, 54, 63, 76, 85, 88, 90, 99,<br>100,  101,  105-107, 111,  114,  116,  118,  120,  121,  127,  129-131, 138,<br>139, 143, 145, 148-153, 162, 165, 166, 168, 170, 171, 188, 204, 221,<br>227-229, 237,  238,  241-243, 246,  248,  251,  252,  256,  257,  259-262,<br>265, 269, 271, 275, 277, 283, 285, 287, 290, 293, 300, 302, 303, 305,<br>321-323, 327, 333, 342, 346, 360, 374, 381, 384, 388, 390, 392, 394,<br>398, 401, 403, 408, 410-412, 414, 415, 420, 422, 425, 427, 429, 430,<br>431, 433, 435, 437, 450, 452, 457, 462, 470, 473, 474-476, 480, 493 apple 120, 121, 188, 390, 411, 473<br>apricot 23, 30, 37, 39, 85, 90, 116, 121, 130, 162, 168, 204, 221, 251,<br>271,  275,  285,  300,  305,  321,  323,  333,  346,  392,  394,  398,  408,<br>425, 427, 429, 431, 488<br>blackberry 48, 130, 322, 360, 374, 381<br>cherry 101, 149, 237, 285, 346, 384, 414, 420, 495 espresso 256, 342<br>C<br>Campari 88, 115, 166, 169, 222, 392, 410<br>Chambord 127, 161, 211, 338, 340, 344, 356, 362, 380<br>champagne 27, 28, 33, 34, 35, 48, 49, 50, 51, 53, 54, 55, 59, 62, 68, 124-<br>130, 132-171, 203, 205, 417, 440, 444, 456, 457, 474, 477<br>Chartreuse 137, 188, 252, 275, 390, 412, 417, 464, 466, 467, 468, 474, 488 cherry liqueur 58, 138, 171, 309, 424, 478<br>chocolate liqueur 215, 384, 478 chocolate mint liqueur 24, 234<br>club soda 25, 26, 30, 32, 35-39, 52, 54, 57, 58, 60, 65, 73, 74, 84, 89, 90,<br>93, 98, 99, 101, 105, 111, 115, 118, 127, 261, 284, 286, 292, 297, 311,<br>317, 326, 327, 332, 333, 391, 395, 406, 433, 440, 460, 469, 471, 473,<br>477, 484, 485, 492, 494, 498, 499, 501, 507, 512, 513, 516, 517, 519,<br>521, 527, 528, 531, 532, 533, 538, 539, 540, 546<br>espresso 56, 234, 235, 250, 264, 265, 269, 310, 437, 481, 482, 523, 545 espresso liqueur 56, 75, 80, 232, 233, 235, 238, 239, 240, 241, 244, 245, 250,<br>253, 257, 260, 266, 272, 293, 306, 309, 336, 338, 341, 342, 346, 356,<br>357, 358, 359, 360, 367, 373, 385, 458, 466, 481, 487<br>cognac 23, 26, 42, 50, 51, 87, 130, 134, 135, 137, 145, 146, 157, 159, 201,<br>252, 254, 417, 449<br>Cointreau 40, 49, 67, 87, 111, 133, 150, 152, 158, 166, 178, 203, 214, 217,<br>308, 334, 389, 392, 393, 403, 437, 484, 486 cola 93, 289, 358, 367, 371, 458, 506, 544, 548<br>cranberry juice 25, 29, 30, 45, 60, 61, 64, 108,  124,  184,  202,  203,  210,<br>217, 223, 301, 319, 321, 328, 339, 348, 364, 365, 375, 382, 440, 445,<br>485, 498, 500, 506, 507, 509, 515, 520, 536, 537, 538, 542 crème de  banana 229, 231, 245, 263, 309, 355, 380<br>crème de  cacao 22, 42, 47, 89, 151,  176,  206,  214,  225,  229,  230,  231,<br>233, 237, 238, 240, 241, 242, 243, 244, 245, 247-250, 252, 254, 256-<br>259, 261, 262, 268-275, 290, 291, 308, 349, 367, 373, 379, 380, 388,<br>404, 419, 429, 433, 446, 447, 451, 456, 467, 481, 482, 495 crème de  cassis 116, 157, 400<br>crème de menthe 86, 88, 105, 139, 162, 183, 189, 215, 231, 233, 239, 240,<br>241,  246,  247,  254,  259,  269,  288,  290,  291,  296,  336,  337,  350,  376,<br>391, 395, 403, 412, 417, 425, 441, 442, 446, 456, 466-474, 478, 482, 490 crème de  noyaux 34, 133, 151, 240, 251, 252, 271, 382, 390<br>crème de  yvette 243, 413, 435, 447, 477, 478<br>curacao 46, 91, 95, 99, 137, 145, 146, 148, 192, 253, 266, 268, 273, 277,<br>287, 402, 406, 412, 425, 432, 433, 463, 465, 470<br>blue 49, 64, 139, 159, 160, 167, 205, 207, 228, 262, 270, 275, 281, 292,<br>295,  315,  319,  352,  356,  361,  368,  376,  382,  457,  464,  474-476,<br>491, 492, 511 green 487<br>orange 46, 50, 117, 119, 150, 153, 155, 170, 206, 318, 397, 398, 403,<br>D<br>Dubonnet 69, 94, 100, 117, 122, 165, 176, 405, 415, 419, 420, 425, 481<br>F<br>Fernet Branca 70, 479<br>Frangelico 235, 244, 256, 265, 269, 339, 344, 345, 350, 351, 358, 359<br>G<br>Galliano 77, 136, 228, 230, 248, 249, 255, 296, 305, 377, 410<br>gin 30-32, 36, 38, 39, 45-48, 51, 55-58, 73, 77-79, 81-83, 85, 87-91, 93, 94,<br>554       1000  Suitable BARTENDER’S RECIPES<br>Index         555<br>95, 99-102, 109-114, 116, 117, 119-122, 133, 141, 142, 147, 149, 156,<br>162,  164,  174,  176-185, 187-199, 202,  204,  208,  209,  211-213, 217-<br>219, 221, 222, 224, 235, 249, 276, 284, 288, 291-293, 307, 308, 323,<br>325,  327,  330-333, 346,  363,  384,  390-394, 396-398, 404,  405,  407-<br>410,  412,  414-416, 419-422, 425-428, 431,  432,  434-438, 442,  447,<br>454, 457, 464, 468, 469, 471, 474, 477, 479, 480, 482, 485, 492-496 ginger ale  35, 36, 56-58, 64, 69, 118,  122,  400,  423,  489,  499,  500,  504,<br>505, 509, 510, 512, 514, 520, 523, 534<br>Grand Marnier 109, 136, 166, 184, 187, 201, 223, 232, 235, 269, 316, 338,<br>350, 366, 370, 389, 407, 481 grape juice 510, 524, 532<br>grapefruit juice 55, 72, 101, 187, 196, 209, 220, 299, 306, 324, 399, 400,<br>410, 459, 498, 507, 516, 526, 540, 541, 542, 545<br>grenadine 4, 10, 25, 30, 31, 34, 35, 45, 67, 78, 90, 91, 95-97, 104-106, 113,<br>116, 120, 147, 156, 157, 165, 171, 197, 208, 243, 271, 282, 286, 288, 298,<br>299, 307, 312, 316, 317, 320, 322, 323, 324, 325, 328, 329, 332, 333, 343,<br>362, 368, 372, 373, 375, 376, 377, 384, 392, 394, 395, 396, 401, 402, 404,<br>410, 412, 416, 417, 420, 422, 423, 426, 428, 432, 434,-436, 447, 451, 461,<br>463, 468, 475, 476, 478, 485, 487, 489, 492, 501, 503-508, 512, 516, 518-<br>522, 525, 526-528, 530, 532, 534, 535, 537, 542-544, 548, 555, 562<br>I<br>Irish product liqueur 229, 235, 246, 265, 269, 309, 336, 338, 340, 341, 343,<br>346,  348-351, 355,  356-359, 362,  367,  369,  372,  373,  377,  383,  385,<br>466, 467, 481<br>L<br>lemon juice 20, 22, 24, 25, 28, 30, 32, 36, 37, 38, 40, 43, 44, 46, 48, 49,<br>50, 52, 53, 57, 61, 63, 67, 68, 73, 85, 86, 90, 94, 101,  105,  109,  111,<br>116, 125, 126, 136, 140, 149, 150, 152, 153, 156, 159, 162, 165, 168,<br>196, 197, 208, 210, 228, 240, 241, 253-255, 261, 267, 284, 287, 289,<br>292-294, 296, 298, 304, 305, 313, 317, 326, 327, 329, 332, 333, 363,<br>390-394, 396,  397,  403,  406-410, 420,  422,  426-428, 430,  443,  445,<br>457, 473, 477, 487, 490, 493, 494, 500, 501, 504, 509, 514, 516, 519,<br>522, 527, 528, 531, 532, 538-540<br>Lillet  blonde 174, 198, 390<br>lime juice 25, 30, 31, 32, 37, 39, 47, 58, 69, 77, 81, 92, 98, 99, 106, 112,<br>116, 122, 133, 135, 139, 141, 148, 155, 187, 189, 195, 197, 201, 202,<br>203, 210, 223, 280, 282, 283, 296, 298, 302, 303, 304, 305, 306, 307,<br>309, 313, 314, 315, 317, 323, 325, 333, 334, 338, 342, 343, 353, 356,<br>361, 393, 395, 398, 399, 400, 403, 405, 408, 416, 460, 463, 486, 501,<br>502, 505, 510, 518, 523, 529, 532, 535, 536, 541, 548<br>M<br>maraschino liqueur 26, 39, 43, 50, 54, 66, 68, 94, 96, 97, 109, 111, 113,<br>119, 122, 153, 180, 181, 200, 205, 207, 212, 288, 298, 394, 399, 412,<br>424, 426, 465<br>melon liqueur 155, 217, 339, 343, 345, 347, 353, 355, 361, 368, 369, 370,<br>382, 383, 385, 451, 454, 464<br>milk 22, 39, 46, 75, 229, 238, 244, 248, 281, 283, 287, 368, 430, 452, 453,<br>476, 480, 524, 525, 526, 528, 536, 544, 552<br>O<br>orange juice 27, 28, 33, 35, 36, 39, 40, 45, 47, 48, 50, 55, 56, 58, 60, 63,<br>66, 67, 68, 77, 87, 100,  105,  107,  109,  110,  117,  119,  122,  126,  128,<br>130, 133-135, 149, 156, 157, 165, 166, 182, 208, 228, 230, 232, 251,<br>267, 274, 284, 287, 293, 296, 301, 303, 305, 311, 316, 319, 320, 322,<br>325, 327-329, 334, 337, 351, 363, 364, 366, 370, 378, 381, 382, 392,<br>393, 405, 407, 408, 416, 420, 426, 436, 440, 455, 464, 477, 479, 481,<br>486,  490,  499,  500-504, 507,  509,  511,  512,  515,  518-522, 526,  527,<br>528, 530, 533-535, 537, 540, 542-546<br>P<br>pastis 43, 58, 120, 415, 422, 425, 484<br>Pernod 42, 43, 57, 95, 100,  146,  176,  177,  186,  190,  232,  306,  378,  404,<br>438, 447, 459, 484, 490, 492, 551<br>pineapple juice 24, 29, 31, 36, 53, 61, 65, 66, 70, 97, 109, 145, 162, 168,<br>175, 195, 203, 207, 235, 262, 281, 282, 284, 288, 291, 293-296, 298-<br>302, 305, 310, 311, 314, 318, 320, 326, 328-331, 333, 341, 346, 351,<br>355, 361, 363, 365, 368, 376, 379, 381, 382, 385, 398, 408, 430, 455,<br>476, 479, 485, 488, 498, 500, 502, 504, 507, 508, 511, 513, 514, 518,<br>522, 526, 528, 530, 534, 538, 544, 547<br>R<br>raspberry liqueur 158, 198, 236, 246<br>rum 36, 37, 42, 83, 84, 86, 93, 96, 97, 98, 102, 106, 112, 113, 115, 116, 122,<br>128, 139, 148, 164, 168, 170, 195, 251, 254, 255, 262, 267, 268, 272, 280,<br>281, 283, 285-289, 293, 294, 296-318, 320, 321, 323, 324, 326-330, 333,<br>334, 346, 350, 351, 353, 375, 378, 383, 385, 392, 395, 399, 403, 409, 417,<br>418, 423, 426, 428, 430, 431, 434, 452, 453, 463, 475, 476, 488, 489, 491<br>S<br>sambuca 185, 233, 263, 274, 340, 352, 362, 401, 442, 490 schnapps 27<br>apple 446 blueberry 372 butterscotch 340, 358 cinnamon 454<br>peach 27, 64, 107, 124, 126, 135, 140, 236, 263, 319, 339, 340, 348,<br>352, 359, 365, 371, 375, 376, 378, 382, 385, 444, 492 peppermint 215, 244, 261, 264, 336, 354, 367, 377, 441, 450, 451, 454 raspberry 10, 138,  158,  198,  203,  210,  236,  246,  366,  372,  483,  556,<br>557, 564<br>scotch 72, 79, 102, 141, 178, 190, 194, 211, 308, 404, 406, 433 scotch whiskey 377<br>sherry 27, 47, 50, 85, 192, 236, 239, 276, 293, 424, 440, 443, 483 sloe gin 98, 199, 337, 345, 370, 378, 408, 479, 486<br>bitter merge 80, 83, 90, 92, 93, 98, 106,  164,  166,  171,  280,  281,  287,  313,<br>316, 320, 347, 366, 369, 374, 375, 376, 383, 384, 499, 502, 503, 505,<br>507, 508, 533, 543, 545, 547<br>Southern Comfort and ease 108, 154, 255, 263, 267, 337, 341, 355, 370, 374, 375,<br>382, 383, 444, 479, 486<br>strawberry liqueur 129, 158, 186, 191, 351, 490<br>556       1000  Perfect BARTENDER’S RECIPES<br>Index         557<br>T<br>Tabasco sauce 20, 24, 27, 32, 44, 68, 315,  347,  374,  378,  409,  462,  510,<br>518, 525<br>tequila 31, 92, 102, 105, 161, 164, 184, 268, 272, 275, 301, 307, 313, 314,<br>315, 319, 322, 344, 348, 349, 362, 366, 372-374, 377, 400, 447, 458-<br>462, 463, 476<br>Tia  Maria 164, 310<br>tomato juice 20, 22, 31, 32, 37, 44, 68, 69, 347, 416, 509, 510, 541<br>triple sec  26, 28, 54, 68, 76, 87, 92, 96, 106, 120, 127, 170, 171, 182, 189,<br>199, 202, 204, 210, 220, 221, 222, 223, 228, 233, 236, 243, 270, 301,<br>302, 307, 309, 313, 317, 320, 323, 342, 343, 350, 361, 365, 366, 369,<br>375, 378, 379, 389, 393, 405, 424, 431, 441, 460, 479, 486, 496<br>V<br>vanilla liqueur 273<br>vermouth 4, 9, 13, 35, 76, 79, 83, 84, 88, 90, 91, 105, 107, 110, 113-115,<br>117, 119, 120, 132, 160, 174, 175, 177-200, 202, 204, 205, 208, 209,<br>212, 216, 218, 219, 221, 222, 224, 303, 323, 330, 331, 392, 396, 398,<br>402, 404, 405, 407, 410, 411, 413, 414, 417, 421, 424, 425, 427, 428,<br>431, 432, 434, 436, 438, 450, 454, 460, 461, 463, 464, 470, 472, 473,<br>479, 480, 481, 486, 488, 493, 496, 557<br>vodka 3, 14, 15, 20, 21, 22, 24, 25, 28, 29, 30, 32, 34, 35, 40, 45, 56, 60, 62,<br>66-69, 72, 74, 75, 77, 80, 82, 87, 94, 98, 99, 101, 102, 103, 116, 124,<br>126, 134, 140, 155, 163, 164, 167, 168, 174, 175, 179, 180-183, 185,<br>186,  198,  200,  201,  203,  205-207, 209-217, 219-221, 223,  225,  231,<br>244, 250, 253, 256, 258, 259, 266, 270, 273, 282, 287, 295, 301, 306,<br>311,  313,  316,  318,  319,  337-345, 347,  348,  350-357, 359,  360,  361,<br>364, 365, 367, 368, 370, 371, 372, 377, 380, 381, 382, 385, 402, 437,<br>449, 450, 451, 456, 457, 461, 464, 476, 478, 486, 487, 489, 491, 495 citrus 25, 34, 216, 376, 383, 491<br>cranberry 371 lemon 202, 440 raspberry 210, 371<br>vanilla 176, 206, 220, 221, 295, 379, 446<br>W<br>water 43, 55, 59, 62, 64, 75, 78, 82, 147, 163, 216, 218, 219, 315, 360, 388,<br>418, 431, 455, 458, 471, 509, 524, 527, 535, 536<br>whiskey 57, 73, 76, 78, 80, 85, 92, 103, 104, 120, 132, 143, 175, 240, 247,<br>248, 283, 284, 288, 331, 353, 368, 389, 396, 400, 401, 402, 416, 423,<br>427, 438, 465, 466, 467, 468, 470, 471, 472, 473, 481, 482 white port 397, 434, 437, 476<br>wine 26, 36, 39, 51, 52, 65, 66, 130, 131, 146, 147, 325, 445, 448, 449, 455,<br>474, 507<br>Worcestershire sauce 20, 22, 31, 32, 37, 44, 347, 374, 416, 510, 525, 541,<br>INDEX OF  RECIPE NAMES<br>1915  412<br>78 Camaro 168<br>90210  Iced Tea 164<br>A<br>A Working day  at the Beach front 329<br>A Beneficial Night time Kiss  169<br>A Tiny Dinghy 328<br>A.S. Macpherson  499<br>Abbey Cocktail 79<br>Absinthe Cocktail 388<br>Absinthe Frappe 42<br>Absinthe Suissesse 551<br>Acapulco 307<br>Adrienne’s Desire 261<br>Affair 60<br>Following 8 336<br>Soon after 5  336<br>Afterburner  220<br>Afterglow 518<br>Airmail 148<br>Alabama 99<br>Alabama Slammer 337<br>Alexander 89<br>Algonquin 175<br>Alien Secretion 385<br>All-White Frappe 241<br>Almond Happiness 261<br>Aloha Bubbly 65<br>Amaretto Alexander 388<br>Ambassador’s Early morning Carry 42<br>Ambrosia 170<br>American Magnificence 105<br>American Flag  475<br>American Glory  Highball 477<br>Americana 143<br>Americano 115<br>Amorous Duo  483<br>Angel’s Pleasure 243<br>Angel’s Kiss  243<br>Angel’s Idea  242<br>Angel’s Wing 242<br>Antifreeze 337<br>Apple Strudel 163<br>Apricot Product Spritz 39<br>Apricot Fizz  37<br>Aqua Tidal Wave 382<br>Come about My Get pleasure from  139<br>Astoria 396<br>Astronaut 313<br>Atheist’s Suitable  168<br>Aunt Jemima 262<br>Aussie Seaside Blond 334<br>Aussie Eye-Opener for 2  551<br>Aviation 394<br>Azalea Cocktail 31<br>B<br>B &amp; B 260<br>B-53 338<br>Baby  Aspirin 366<br>Baby  Ruth 339<br>Baby Titty 413<br>Bacardi Cocktail 106<br>Baccio Punch 55<br>Bahama Mama 293<br>Bambino Bellini 514<br>Banana Apricot Frappe 251<br>Banana Banshee 245<br>Banana Boat  314<br>Banana Mama 314<br>Banana Mango 303<br>Banana Rum Frappe 251<br>Banana Slip  229<br>Banana Crack 380<br>Bananarama 552<br>Banff 389<br>Financial institution Holiday 248<br>Banshee Pleasure 529<br>Barbary Coastline Cocktail 308<br>Barbie Shot 364<br>Barbotage of Champagne 149<br>Barracuda Chunk  282<br>Batman 519<br>Bay Breeze 29<br>Beach front Blanket Bingo 498<br>Beachcomber  320<br>Beam Me Up Scotty 341<br>Bee Stung Lips  312<br>Bee’s Kiss  399<br>Bellini 125<br>Bellini Punch 125<br>Bermuda Rose  95<br>Berry Satisfied 524<br>Betsy Ross  476<br>Among the Sheets 106<br>Massive Blue  Sky  262<br>Huge Trousers 520<br>Fowl of Paradise 268<br>Fowl of Paradise Fizz  48<br>Bishop 96<br>Bitters Highball 499<br>Black  and White Martini 176<br>Black  Devil  84<br>Black  Lace  263<br>Black  Leather-based Whip 366<br>Black  Magic 487<br>Black  Monk 264<br>Black  Russian 80<br>Black  Turncoat 458<br>Black  Velvet 144<br>Black  Widow 490<br>Black  Witch 488<br>Black-Eyed Susan 269<br>Blackberry Lemon Fusion 517<br>Blackberry Smooth  Consume 539<br>Blanche 389<br>Blarney Stone Cocktail 465<br>Blizzard 445<br>Bloodhound 191<br>Bloody Bull 22<br>Bloody Caesar 347<br>Bloody Maria 31<br>Bloody Mary 20<br>Bloody Mary Blend together 44<br>Blow  Activity 342<br>Blue  Angel 228<br>Blue  Carnation 270<br>Blue  Devil  292<br>558       1000  Least complicated BARTENDER’S RECIPES<br>Index         559<br>Blue  Diablo 319<br>Blue  Mend 64<br>Blue  Hawaii 281<br>Blue  Lagoon 207<br>Blue  Martini 205<br>Blue  Polar Endure  367<br>Bordeaux Sour 164<br>Bounty Martini 220<br>Brandied Switch 23<br>Brandy Alexander 238<br>Brandy Milk Punch 430<br>Brass Monkey 311<br>Breakfast Cocktail 45<br>Breakfast Eggnog 46<br>Breakfast Martini 49<br>Bronx 83<br>Bronx Silver 110<br>Brown Derby Cocktail 400<br>Brunch Punch 37<br>Bubbletart 536<br>Bulldog Highball 56<br>Bunny Mom 67<br>Buttery Nipple 340<br>C<br>Cabaret Martini 176<br>Cablegram 423<br>Cadiz 236<br>Caesar Jr. 525<br>Café  Alpine 264<br>Café  Mocha 545<br>Café  Royale 265<br>Café  Theatre 269<br>Caipirinha 83<br>Tranquil Voyage 255<br>Calypso 310<br>Sweet Bar 345<br>Cape Cod  30<br>Cappuccino Cocktail 256<br>Capri 231<br>Cara Sposa 266<br>Cardinal Punchless 500<br>Caribbean Champagne 128<br>Caribbean Fling  530<br>Caribbean Romantic relationship 328<br>Carlota 540<br>Caroling Wine 455<br>Carroll Cocktail 107<br>CasaBlanca 309<br>On line casino Cocktail 94<br>Cat’s Eye 488<br>Centre Courtroom 531<br>Cham Cham 161<br>Chambord Royale Spritzer 127<br>Champagne Blues 49<br>Champagne Buck  149<br>Champagne Cobbler 150<br>Champagne Convenience 154<br>Champagne Cooler 150<br>Champagne Cornucopia 124<br>Champagne Cup  127<br>Champagne du Marco 50<br>Champagne Transform 51<br>Champagne Fraise 129<br>Champagne Greenbaum 155<br>Champagne Island 155<br>Champagne Lemon Granita 34<br>Champagne Manhattan  132<br>Champagne Napoleon 156<br>Champagne Normande 132<br>Champagne Noyaux 133<br>Champagne Nut Cocktail 151<br>Champagne Aged-Shaped 136<br>Champagne Punch 54<br>Champagne Punch with Kirsch 50<br>Champagne Sherbet Punch 53<br>Champagne Sidecar 152<br>Champagne Bitter 152<br>Champagne Sugarpop 159<br>Champs-Elysees 158<br>Chapala 543<br>Charleston 119<br>Charlie Chaplin 408<br>Charlie Rose  435<br>Chartreuse Champagne 137<br>Chartreuse Cognac Frappe 252<br>Cherry Ale 523<br>Cherry Champagne 138<br>Chi  Chi  282<br>Chicago 145<br>Cold Irishman 466<br>Chinese Cocktail 96<br>Chiquita Cocktail 308<br>Chocolate Espresso Kiss  481<br>Chocolate Martini 225<br>Chocolate Orange Get rid of for 2  214<br>Chocolate Orange Frappe 230<br>Xmas Cheer 446<br>Xmas Martini 454<br>Xmas Wonderland 446<br>Chrysanthemum Cocktail 413<br>Cinderella 528<br>Citronella Cooler 25<br>Citrus Collins 527<br>Clamdigger 32<br>Conventional Champagne Cocktail 124<br>Standard Cocktail 111<br>Common Margarita 92<br>Climax 270<br>Clover Club  91<br>Clover Leaf  Cocktail 468<br>Cobbler’s Cooler 316<br>Cocaine Shooter 367<br>Cocktail Assault 460<br>Coco  Loco  307<br>Coconut Cannon Ball 287<br>Coconut Grove 421<br>Coconut Paw Paw 529<br>Cocotini 317<br>Espresso Alexander 241<br>Espresso Cooler 56, 250<br>Espresso Turn 23<br>Espresso Grand Marnier 232<br>Espresso Grasshopper 239<br>Colony Club  Martini 177<br>Conch Shell 304<br>Concorde 145<br>Continental 395<br>Interesting Yule  Martini 450<br>Coronation 424<br>Coronation ‘37 409<br>Corpse Reviver 165<br>Cosmopolitan 202<br>Nation Club  Cooler 35<br>Cowboy Martini 202<br>Product Punch 254<br>Creamsicle 537<br>Creamy Driver 66<br>Crème de  Cacao Nightcap 229<br>Creole 409<br>Creole Martini 212<br>Cricket 259<br>Crow’s Nest 537<br>Crystal Blue  Persuasion 295<br>Cuba Libre  93<br>Cucumber Champagne 153<br>Cupid’s Cocktail 483<br>Cupid’s Kiss  271<br>D<br>Daiquiri 112<br>Daisy 105<br>Dean Martini 183<br>Loss of life inside the Afternoon 146<br>Deep Sea  Martini 177<br>Delmonico 114<br>Demon Ownership 491<br>Dempsey Cocktail 120<br>Desert Cooler 108<br>Devil’s Tail  116<br>Devil’s Torch 402<br>Diamond Fizz  142<br>Diana 246<br>Diplomat 200<br>Filthy Mom 260<br>Dixie Whiskey 403<br>Dixie’s Rainbow Cooler 522<br>Douglas Fairbanks 398<br>Down East Satisfaction 500<br>Dry  Grape Vine 532<br>Dublin Cocktail 468<br>Dubonnet Cocktail 94<br>Dubonnet Fizz  165<br>Duke 68<br>Dulcet 253<br>Dusty Martini 178<br>Dutch Espresso 234<br>Dutch Martini 193<br>Dutch Velvet 234<br>E<br>E.T. 343<br>East India Cocktail 302<br>Easter Bunny 495<br>Egg Product 536<br>Egg Custard Martini 221<br>Eggnog Caribbean Style and design 453<br>Eggnog for 2  452<br>El Diablo 400<br>El Magnifico 273<br>El Presidente  463<br>Embassy Cocktail 403<br>Emerald Isle  Cocktail 469<br>Emerald Isle  Cooler 473<br>English Afternoon 522<br>Eskimo Kiss  384<br>Ethel Duffy 425<br>Euro-Cosmo 217<br>Eve 146<br>Everglades Distinctive 272<br>Everybody’s Irish Cocktail 467<br>F<br>Fairy Belle  Cocktail 436<br>Fallen Angel 391<br>Extravagant Repair service 62<br>Fare Thee Properly  Martini 178<br>FDR’s Martini 179<br>Competition 271<br>5th Road 429<br>50-50 Vodka Martini 179<br>Fiji Blackout 283<br>Fino  Martini 192<br>Fireworks 476<br>5 Alive  512<br>Flamingo Cocktail 323<br>Flirtini 203<br>Florida 410, 540<br>Floridita 399<br>Traveling Dutchman  192<br>Traveling Grasshopper 231<br>Fog Cutter 293<br>Fontana 166<br>Cunning  Girl  230<br>Fraise Fizz  38<br>Frankenjack Cocktail 431<br>Frankenstein Cocktail 486<br>French 75 142<br>French 90 166<br>French Aspiration 246<br>French Carry 147<br>French Pirate 170<br>French Riviera 85<br>French Wench 69<br>Frenchman’s Folly  218<br>Frisco Bitter 395<br>Frobisher 147<br>Frostbite 275<br>Frosty Bitter 40<br>Frozen Banana Daiquiri 302<br>Frozen Bikini 126<br>Frozen Daiquiri 280<br>Frozen Margarita 313<br>Frozen Mint Julep 61<br>Fruity Pebble 368<br>Funky Monkey 385<br>Fuzzy Navel 107<br>Fuzzy Screw Shot 365<br>G<br>Galactic Ale 356<br>Garza’s Nightcap 238<br>Gauguin 304<br>Geisha recipe 368<br>Gibson 77<br>Gigolo Cocktail 421<br>Gilroy 414<br>Gimlet 81<br>Gimlet Limetini 216<br>Gin &amp; It 414<br>Gin and Lime 100<br>Gin and Sin  208<br>Gin and Tonic 82<br>Gin Fizz  90<br>Gin Rickey 89<br>Ginger Fizz  57<br>Ginger Honey Consume 531<br>Ginger Rogers 427<br>Girlie Martini 205<br>Glogg  449<br>Gluhwein 448<br>Goddess of Get pleasure from  Cocktail 484<br>Godfather 72<br>560       1000  Great BARTENDER’S RECIPES<br>Index         561<br>Godmother 266<br>Golden Cadillac 249<br>Golden Aspiration 228<br>Golden Eye 369<br>Golden Fizz  93<br>Golden Gate Cocktail 415<br>Golden Slipper 275<br>Golfing Martini 185<br>Very good and A good deal 260<br>Constructive Early morning Fizz  46<br>Gordon Cocktail 85<br>Gorilla Milk 309<br>Grand Royale Fizz  39<br>Grapefruit Blast 545<br>Grasshopper 254<br>Gravel Gertie 68<br>Best Caesar’s  Martini 180<br>Green Demon 353<br>Green Fire  474<br>Green Fizz  469<br>Green Ghost 492<br>Green Place Cocktail 470<br>Green Swizzle 471<br>Green Voodoo 369<br>Grenadine Rickey 501<br>Greyhound 72<br>Gulf  Move 139<br>Gypsy 219<br>H<br>Hanky Panky Cocktail 479<br>Fortunately At any time Immediately after 64<br>Harlem Cocktail 109<br>Harvard 410<br>Harvey Wallbanger 77<br>Havana 430<br>Havana Cocktail 294<br>Hawaiian Caress 288<br>Hawaiian Eye 306<br>Hawaiian Piña 511<br>Hawaiian Punch 341<br>Hawaiian Torch 284<br>Hawaiian Volcano 370<br>Headless Horseman 489<br>Hellfire Club  Martini 200<br>Hesitation Cocktail 427<br>Hello there Ho Cocktail 397<br>Higher  Roller 221<br>Holiday Cheer 456<br>Honey Bee 86<br>HoneyDewMe 370<br>Honeymoon Cocktail 397<br>Honolulu Cocktail 408<br>Honolulu Shooter 363<br>Warm  and Filthy Martini 181<br>Sizzling  Buttered Rum 431<br>Incredibly hot  Gold  55<br>Incredibly hot  Kiss  482<br>Scorching  Nutty Irishman 265<br>Incredibly hot  Springs Cocktail 66<br>Scorching Toddy 418<br>Hula Hula 284<br>Hula Milkmaid 283<br>Huntress  Cocktail 424<br>Hurricane 296<br>I<br>I’ll Phony Manhattan  501<br>Ice Palace 305<br>Iceball 442<br>Iceberg 189<br>Iced Danish Mary 44<br>Icy Blush 513<br>Imperial Fizz  126<br>Imperial Martini 180<br>Incantations 487<br>Sales Tax  464<br>Indulgence 379<br>Harmless Interest 538<br>World wide  Cocktail 87<br>Global  Accident 359<br>Irish Angel 247<br>Irish Espresso 247<br>Irish Aspiration 467<br>Irish Frost 357<br>Irish Nightcap 248<br>Isle  of the Fortunate Coconut 305<br>Italian Pride 274<br>J<br>Jack Rabbit 496<br>Jack Rose  394<br>Jamaica Shine  325<br>Jasmine 222<br>Jean Harlow Cocktail 428<br>Jelly Bean 360<br>John Collins 73<br>Johnny Appleseed 546<br>Johnny Weismuller  428<br>Jolly Rancher 339<br>Journalist 189<br>Jupiter Cocktail 436<br>K<br>Kalashnikov Shot 364<br>Kamikaze 342<br>Kentucky Cocktail 97<br>King  Alphonse 257<br>King  Cole  103<br>King’s Peg 134<br>Kinky 371<br>Kir Imperial 158<br>Kir Royale 157<br>Kiss  in just the Dim 480<br>Kiss  Me Straightforward 484<br>Knickerbocker 222<br>Kon-Tiki 544<br>Kremlin Cocktail 258<br>L<br>La Tuna 460<br>Lake  Breeze 61<br>Ultimate  Concept Cocktail 151<br>Lava Move  318, 538<br>Lava Lamp Martini 198<br>Le Petit Fizz  167 jump Yr 187<br>Depart It To Me 90<br>Lei of the Hour 290<br>Lemon Shed 344<br>Lemon Shed Martini 216<br>Lemon Fin 519<br>Lemonhead  163<br>Leprechaun 471<br>Leprechaun Libation 472<br>Independence Cocktail 475<br>Very little Green Fairy 474<br>Minimal Pinkie 543<br>Small Purple Teddy 380<br>London Fog 86<br>London Martini 181<br>London Distinctive 144<br>Prolonged  Island Iced Tea 102<br>Very long  Kiss  Goodnight Martini 206<br>Los Angeles Cocktail 407<br>Lotus Club  Cocktail 438<br>Get pleasure from  Potion #13 513<br>Lover’s Pleasure Cocktail 482<br>Lover’s Kiss  237<br>Loving Cup  417<br>Lower Tide Martini 182<br>Luxurious Cocktail 143<br>M<br>Insane  Bull 69<br>Nuts  Hatter 371<br>Outrageous  Scientist 372<br>Madeira Mint Transform 24<br>Madras 45<br>Mai Tai  280<br>Mai Tai  Mocktail 515<br>Maiden’s Prayer Cocktail 393<br>Mango Batida 63<br>Mango Cooler 40<br>Mangotini 223<br>Manhattan  76<br>Manhattan  Hawaii 331<br>Marconi Wi-fi 411<br>Margarita 502<br>Marguerite 91<br>Marlene Dietrich Cocktail 402<br>Marsala Martini 193<br>Martinez 113<br>Martini Noir  211<br>Mary Pickford 97<br>Max  Baer  Cocktail 422<br>May well  Blossom Fizz  25<br>Medium Martini 209<br>Melba 113<br>Melba Champagne 138<br>Melon Ball 355<br>Melontini 217<br>Meltdown 340<br>Memphis Belle  383<br>Mermaid’s Preference 303<br>Mermaid’s Pride 290<br>Merry Widow Cocktail 432<br>Town 515<br>Metropolitan 411<br>Mexican Flag  345<br>Mexican Rose  362<br>Mexican StandOff 372<br>Mexican Dawn 530<br>Mexican Marriage Breakfast<br>Cocktail 27<br>Miami 296<br>Mikado Cocktail 433<br>Milk Punch 22<br>Milky  Direction Martini for 2  213<br>Million Greenback Cocktail 432<br>Millionaire 95<br>Millionaire’s Espresso 235<br>Mimosa 128<br>Head Eraser 360<br>Mint Collins 99<br>Mint Julep 75<br>Mint Patty Martini 215<br>Mission Performed  343<br>Missionary 502<br>Missionary’s Oversight 333<br>Mississippi Mule 116<br>Mister Darcy 521<br>Mistletoe Martini 451<br>Misty Island 292<br>Combined Mocha Frappe 233<br>Mocha Mint 240<br>Mojito 115<br>Monday Early morning 70<br>Monkey Gland 416<br>Monkey Glow 355<br>Monte Carlo 92, 162<br>Montego Bay 503<br>Montmartre  199<br>Montmartre  One of a kind Cocktail 423<br>Moon Raker 415<br>Moon Walker 528<br>Moonlight Cocktail 516<br>Moonlight Insanity 256<br>Moranguito 373<br>Early morning Call  Cocktail 43<br>Early morning Fizz  57<br>Early morning Glory  Fizz  433<br>Morro 195<br>Moscow Mimosa 134<br>Moscow Mule 103<br>Moulin Rouge 199<br>Mule’s Hind Leg 121<br>Mulled Wine 445<br>Muted Tequila Sunset 535<br>N<br>Bare Woman  392<br>Napoleon 117<br>Countrywide Anthem 550<br>Nectarine Cooler 67<br>Negroni 88<br>Neptune’s Nuptial 288<br>Clean Orleans Buck  122<br>Contemporary Orleans Fizz  494<br>Contemporary Orleans Martini 186<br>Contemporary Orleans Night time 495<br>Contemporary Calendar year Martini 457<br>Fresh York  Cocktail 104<br>Clean York  Bitter 104<br>Newbury 204<br>Nightcap 277<br>Nijinski Blini  140<br>No-Gin Fizz  532<br>Nube Nueve 462<br>Nutty Professor 350<br>O<br>Oatmeal Cookie 358<br>Oh My Gosh! 359<br>Ojen Cocktail 41<br>Ojen Frappe 41<br>Previous Shaped 78<br>Opal Martini 182<br>Opera 122<br>Oracabessa  267<br>Orange and Bitters 533<br>Orange Blossom 87<br>Orange Champagne 137<br>Orange Comfort and ease 267<br>Index         563<br>Orange Cosmo 223<br>Orange Crush 381<br>Orange Fizz  533<br>Orange Julia 526<br>Orange Oasis 58<br>Orange Smile 544<br>Orangeade 503<br>Orgasm 356<br>Oriental Cocktail 120<br>Oriental Rug 358<br>Authentic Martini 174<br>Initial Sin  171<br>P<br>Pac  Gentleman 504<br>Paddy Cocktail 472<br>Paisley Martini 194<br>Pall  Shopping mall  Martini 183<br>Palm Seaside Martini 187<br>Palme d’Or 210<br>Panama Cocktail 237<br>Pancho Villa  346<br>Panda Endure  258<br>Panzerwagen  437<br>Parisian Blonde 268<br>Park Road Cocktail 398<br>Park Street Martini 188<br>Hobby Daiquiri 297<br>Hobby Fruit Cooler 36<br>Romantic Rummy 289<br>Peach Bellini 28<br>Peach Fuzz 21<br>Peach Melba 236, 539<br>Peach Mimosa 27<br>Peachy Sunset 512<br>Peanut Butter and Jelly 344<br>Peggy Cocktail 425<br>Peppermint Patty 451<br>Peppermint Adhere 441<br>Peppermint Twist 244<br>Perfect 194<br>Perfect Peach Julep 29<br>Pernod Classique 43<br>Persian Poem 527<br>Peter Pan 117<br>Phoebe Snow 100<br>Decide on  Me Up 157<br>Pigskin Shot 347<br>Pimm’s Cup  62<br>Piña Colada 281, 504<br>Pineapple Boomerang 331<br>Pineapple Cooler 36<br>Pineapple Desire Cocktail 310<br>Pineapple Fizz  311<br>Pineapple Planter’s Pickup 330<br>Crimson Almond 240<br>Red Creole 325<br>Crimson Gin 110<br>Red Girl  78<br>Purple Lassie 498<br>Purple Pet 209<br>Red Rose  Fizz  485<br>Crimson Squirrel 252<br>Pisco Bitter 63<br>Planter’s Punch 286<br>Poinsettia 440<br>Poker Cocktail 330<br>Pollyanna Cocktail 434<br>Polynesian Paradise 323<br>Polynesian Decide on  Me Up 24<br>Pomegranate  Martini 201<br>Pomme Fizz  160<br>Pompano 196<br>Pony’s Neck 505<br>Prairie Oyster 550<br>Preacher’s Anxiousness Punch 333<br>Presbyterian   Cocktail 118<br>President Roosevelt Cocktail 426<br>Prince Edward Martini 224<br>Prince of Wales 148<br>Princess Martini 186<br>Princess Mary 249, 419<br>Princeton 197<br>Psycho Tsunami 315<br>Crimson Haze 340<br>Crimson Hooter Shooter 338<br>Press 162<br>Pussy Foot  526<br>Q<br>Quaalude 244<br>Queen Elizabeth Martini 224<br>R<br>Racquet Club  Martini 195<br>Rainbow Pousse Café  412<br>Ramos Gin Fizz  32<br>Raspberry Lemon Fusion 517<br>Rattlesnake recipe 373<br>Razmopolitan","url":"https://recipe.bluelayer.org/recipe/9052/bananarama"},{"id":"9044","title":"TOOTS","ingredients":"1 scoop orange sherbet<br>1 scoop chocolate ice  product<br>2 ounces orange soda","directions":"1. Blend sherbet, chocolate ice  product, and orange soda until eventually comfortable.<br>2. Pour into a tumbler.<br>3. Greatest  with whipped product.<br>4. Top with an orange wedge.<br>V ir gin  Jacks  and  Jills          547<br>Unique variation: V85","url":"https://recipe.bluelayer.org/recipe/9044/toots"},{"id":"9042","title":"CAFÉ MOCHA","ingredients":"4 ounces impressive very hot black espresso<br>4 ounces incredibly hot chocolate","directions":"1. Add espresso and warm chocolate into a heavy mug.<br>2. Ultimate  with whipped product.<br>3. Filth with cinnamon and nutmeg.<br>Unique variation: V83","url":"https://recipe.bluelayer.org/recipe/9042/caf-mocha"},{"id":"9022","title":"EGG Product","ingredients":"1 1/2  ounces chocolate syrup<br>Chilly  milk<br>Seltzer","directions":"1. Pour chocolate syrup into a highball glass.<br>2. Fill 2/3  with milk.<br>3. Best  with seltzer.<br>4. Stir.<br>Unique variation: V63","url":"https://recipe.bluelayer.org/recipe/9022/egg-product"},{"id":"9008","title":"BANSHEE Pleasure","ingredients":"1/2  ounce chocolate syrup<br>2 inch cut of banana<br>2 ounces product<br>3 ounces ice","directions":"1. Pour chocolate syrup, banana, product, and ice  into the blender.<br>2. Combination for  15 seconds upon medium pace.<br>3. Pour into a parfait glass.<br>4. Filth with nutmeg.<br>Unique variation: V49","url":"https://recipe.bluelayer.org/recipe/9008/banshee-pleasure"},{"id":"8996","title":"VIENNA Chilly Night time SOOTHER","ingredients":"4 ounces chilly potent espresso<br>2 ounces product<br>1/4  ounce chocolate syrup<br>1/2  teaspoon cinnamon<br>1. Fill cocktail shaker with ice.<br>2. Include  espresso, product, chocolate syrup, and cinnamon.<br>3. Shake.<br>4. Anxiety into a tumbler.<br>5. Ultimate  with whipped product and shaved chocolate.<br>Unique variation: V37","directions":"","url":"https://recipe.bluelayer.org/recipe/8996/vienna-chilly-night-time-soother"},{"id":"8930","title":"Sluggish-cooker Sweet","ingredients":"- * 2 lbs .. white almond bark<br>- * 4 oz. bar German chocolate<br>- * 12 oz. pkg. semi-cute chocolate chips<br>- * 24 oz. jar dry roasted peanuts","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Put all elements within Crock Pot; cook 1 hour upon substantial. Do not stir. Switch Crock Pot to very low and stir every single 15 minutes for 1 hour. Reduce upon waxed paper and<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8930/sluggish-cooker-sweet"},{"id":"8851","title":"Crockpot Chocolate Clusters","ingredients":"- * 2 bodyweight white almond bark<br>- * 4 ounces bar German chocolate<br>- * 1 pkg. semi-cute chocolate chips (12 ounces)<br>- * 24 ounces dry roasted peanuts","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Put all elements inside Crock Pot; go over and cook upon significant for 1 hour. Do not stir. Switch Crock Pot to minimal and stir just about every 15 minutes for 1 hour. Reduce up<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8851/crockpot-chocolate-clusters"},{"id":"8850","title":"Crockpot Chocolate Apple Sauce Cake","ingredients":"- 6 Tbsp butter<br>- 1 cup sugar<br>- 1 cup unsweetened applesauce<br>- 1 tsp cinnamon<br>- 1 tsp vanilla<br>- 3 eggs<br>- 4 (1 oz) squares unsweetened chocolate, melted<br>- 1 1/2 cups flour<br>- 2 tsp baking soda<br>- 1 tsp baking powder pinch of salt","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>-Within a superior bowl, battle jointly the butter and sugar w/a mixer upon substantial pace 1-2 minutes, or right until fluffy. Battle inside of the applesauce, cinnamon, vanilla<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8850/crockpot-chocolate-apple-sauce-cake"},{"id":"8778","title":"Chocolate Brownie Pudding Cake","ingredients":"- 2 Tbsp cocoa<br>- 2 1/2 cups brownie blend (50 % of a 21.5oz pkg)<br>- 1 egg<br>- 1 tablespoon tender margarine","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge 3/4 cup water, brown sugar, and cocoa in just a saucepan. Provide to a boil. Inside the meantime incorporate the being components within just a very low bowl. Whisk alongside<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8778/chocolate-brownie-pudding-cake"},{"id":"8777","title":"Chocolate-amaretto Cheesecake","ingredients":"- 1 tablespoon sugar<br>- 3 tablespoons butter, melted<br>- 1 cup ricotta cheese (gentle)<br>- 12 ounces product cheese, mild (neufchatel)<br>- 1 cup sugar<br>- 2 eggs<br>- 3 tablespoons whipping product<br>- 1 teaspoon vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incorporate crust elements and pat into a 7-inch springform pan. Combat the cheeses with the sugar till gentle; include eggs and whipping product and combat for in excess of 3 minu<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8777/chocolate-amaretto-cheesecake"},{"id":"8731","title":"Crimson DEVIL Foods CAKE","ingredients":"- 1/4 c. shortening<br>- 1 c. sugar<br>- 2 eggs<br>- 1 1/2 c. Swans Down Flour, sifted<br>- 1 1/2 tsp. baking powder<br>- 1 1/2 tsp. salt<br>- 1/2 c. thick bitter product<br>- 1/2 c. boiling water<br>- 1/2 sq. chocolate<br>- 1 tsp. baking soda<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product shortening, increase sugar little by little. Move forward creaming right until combination is gentle and fluffy. Include overwhelmed eggs. Combat blend properly. Sift with<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8731/crimson-devil-foods-cake"},{"id":"8722","title":"GRANDMA'S CHOCOLATE CAKE","ingredients":"- 2/3 c. Crisco<br>- 2 c. sugar<br>- 2 eggs<br>- 2 c. boiling water<br>- 2 2/3 c. flour<br>- 1 tsp. salt<br>- 3/4 c. cocoa<br>- 2 tsp. baking soda<br>- 2 tsp. baking powder<br>- 2 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Boil water, incorporate Crisco, and then amazing. Increase sugar, eggs, and vanilla. Blend nicely. Sift alongside one another flour, salt, cocoa, soda, and baking powder. Increase<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8722/grandmas-chocolate-cake"},{"id":"8721","title":"GERMAN'S Adorable CHOCOLATE CAKE","ingredients":"- 1 pkg. Baker's German's Cute Chocolate<br>- 1/2 c. boiling water<br>- 1 c. butter or other shortening<br>- 2 c. sugar<br>- 4 egg yolks, unbeaten<br>- 1 tsp. vanilla<br>- 2 1/2 c. Swans Down Sifted Cake Flour<br>- 1 c. buttermilk<br>- 4 egg whites, stiffly overwhelmed<br>- 1 c. evaporated milk<br>- 1 c. sugar<br>- 3 egg yolks<br>- 1/4 lb. margarine<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Soften chocolate inside of boiling water. Amazing. Product butter and sugar till fluffy. Incorporate egg yolks one at a year and battle properly right after every single. Incorpora<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8721/germans-adorable-chocolate-cake"},{"id":"8716","title":"CHERRY CHOCOLATE CAKE","ingredients":"- 6 egg whites<br>- 1 (18.5 oz.) chocolate cake merge<br>- 1 (21 oz.) can cherry filling - pie combination<br>- 2 egg whites<br>- 1 1/2 c. sugar<br>- 1/4 tsp. product of tartar or 1 tbsp. gentle corn syrup<br>- 1/3 c. water<br>- 1 tsp. vanilla extract<br>- 2 egg whites, sugar, product of tartar, and water inside of greatest of a double boiler. Combat with electric powered mixer upon large pace 1 instant. Position earlier mentioned boiling water, and combat upon higher tempo 7 minutes. Remove in opposition to warmth and increase vanilla, battle 2 minutes","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>--7 Moment FROSTING:-- CAKE: Merge 6 egg whites, chocolate cake incorporate, and 21 ounce can cherry filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 amounts for<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8716/cherry-chocolate-cake"},{"id":"8712","title":"CHOCOLATE IRISH Product FROSTING","ingredients":"- 1 (6 oz.) semi-cute chocolate sections<br>- 1/4 c. butter<br>- 1/2 c. Bailey's Irish Product<br>- 1 tsp. vanilla<br>- 2 1/2 c. confectioners sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Inside a 1 quart saucepan, soften chocolate and butter about minimal warmth, stirring constantly. Interesting 10 minutes. Stir inside Irish Product and vanilla. Little by little in<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8712/chocolate-irish-product-frosting"},{"id":"8708","title":"CREAMY CHOCOLATE CHEESECAKE","ingredients":"- 8 choc. wafer cookies, beaten<br>- 1 (15 oz.) ctn. portion skim ricott cheese, worn out<br>- 1 (8 oz.) pkg. Neufchatel cheese, softened<br>- 1/2 c. frozen egg alternate, thawed<br>- 3 tbsp. skim milk<br>- 1/4 c. unsweetened cocoa<br>- 2 tbsp. praline liqueur<br>- 1 tbsp. vanilla extract<br>- 1 1/2 tsp. grated orange rind<br>- 2 egg whites<br>- 1/4 c. additionally 2 tbsp. sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Coat a 9 inch sprinkfoam pan with cooking spray. Filth backside and facets of pan with overwhelmed wafers. Fight cheeses inside of a lg. bowl at med. pace of an electrical mixer 2<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8708/creamy-chocolate-cheesecake"},{"id":"8707","title":"Gentle CREAMY CHOCOLATE CHEESECAKE","ingredients":"- 2 c. graham cracker crumbs<br>- 3/4 c. butter, melted<br>- 1 (12 oz.) pkg. semisweet chocolate morsels<br>- 3 (8 oz.) pkgs. product cheese, softened<br>- 1 1/4 c. sugar<br>- 3 eggs<br>- 1 tbsp. cocoa<br>- 2 tsp. vanilla extract<br>- 1 (16 oz.) ctn. business bitter product<br>- 5 hrs. Remove aspects of pan. Garnish with chocolate curls, if favored.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge graham cracker crumbs and melted butter, blending effectively; firmly push upon backside and aspects of a 9 inch springform pan. Area chocolate morsels in just ultimate of do<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8707/gentle-creamy-chocolate-cheesecake"},{"id":"8704","title":"CHOCOLATE ALMOND CHEESECAKE","ingredients":"- 1 1/2 c. choc. wafer crumbs<br>- 1 c. blanched almonds, toasted and chopped<br>- 1/3 c. sugar<br>- 6 tbsp. butter softened<br>- 1 1/2 pounds. product cheese, softened<br>- 1 c. sugar<br>- 4 eggs<br>- 1/3 c. major product","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Mix initial 4 substances and pat into 9 1/2 inch spring style pan. Product the product cheese and sugar and eggs and include weighty product, amaretto, vanilla and overcome until e<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8704/chocolate-almond-cheesecake"},{"id":"8700","title":"DEVILS Food items CAKE","ingredients":"- 2 c. cake flour<br>- 1 1/2 c. sugar<br>- 3/4 tsp. salt<br>- 2/3 c. shortening<br>- 2 eggs<br>- 1 c. milk<br>- 1 tsp. vanilla<br>- 2 sq. unsweetened chocolate melted<br>- 1 tsp. baking soda<br>- 1 tbsp. scorching water<br>- 350 amounts. Amazing and frost with butter frosting.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift dry substances jointly, put apart. Product shortening and sugar jointly and insert eggs. Insert dry components alternately with milk to creamed mix. Incorporate vanilla and me<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8700/devils-food-items-cake"},{"id":"8699","title":"GRANDMA'S BLACK CHOCOLATE CAKE","ingredients":"- 2 c. brown sugar<br>- 1/2 c. butter<br>- 2 eggs, very well overwhelmed<br>- 1/2 c. bitter milk<br>- 2 tsp. baking soda<br>- 2 c. flour<br>- 2 sq. chocolate, unsweetened<br>- 1 c. boiling water<br>- 1 tsp.vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product butter or margarine and sugar with each other. Insert eggs, very well crushed and soda dissolved inside bitter milk. Include flour and chocolate dissolved within just cup o<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8699/grandmas-black-chocolate-cake"},{"id":"8698","title":"GERMAN CHOCOLATE UPSIDE DOWN CAKE","ingredients":"- 1 c. coconut<br>- 1 c. pecans, chopped<br>- 1 adhere margarine<br>- 1 (8 oz.) product cheese<br>- 1 box powdered sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Preheat oven to 350 concentrations. Grease and flour 9 x 13 pan. Sprinkle pecans and coconut within pan. Merge cake blend in accordance to recommendations and pour into pan. In jus<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8698/german-chocolate-upside-down-cake"},{"id":"8697","title":"CHOCOLATE SYRUP CAKE","ingredients":"- 1 adhere margarine<br>- 1 c. sugar<br>- 4 eggs<br>- 1 c. flour<br>- 1 can chocolate syrup<br>- 1/2 tsp. salt<br>- 1 tsp. vanilla<br>- 1 tsp. baking powder<br>- 13 pan at 350 amounts for 35 minutes. Awesome and pour upon icing. --ICING--<br>- 1/2 adhere margarine<br>- 1 c. sugar<br>- 1/3 c. cond. milk, carnation","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product margarine and sugar. Increase the eggs one at a period overcoming when every single. Transfer flour, baking powder and salt, chocolate syrup. Incorporate vanilla. Bake in j<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8697/chocolate-syrup-cake"},{"id":"8696","title":"EVA'S CHOCOLATE CAKE","ingredients":"- 2 c. flour<br>- 2 c. sugar<br>- 3/4 to 1 c. cocoa<br>- 1 tsp. baking powder<br>- 3 eggs<br>- 1/2 c. salad oil<br>- 1 c. milk<br>- 2 tsp. baking soda<br>- 1 c. hot espresso","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Combine flour, sugar, cocoa, baking powder, eggs, salad oil and milk jointly inside of a high bowl until eventually nicely mixed. Dissolve baking soda in just espresso and include<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8696/evas-chocolate-cake"},{"id":"8695","title":"Loss of life By means of CHOCOLATE","ingredients":"- 1 bx. chocolate cake<br>- 2 containers. chocolate mousse or choc. immediate pudding<br>- 2 med. cartons whipping product<br>- 1/2 c. Kahlua, or choc. syrup<br>- 4 Skor sweet bars, opt.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Bake chocolate cake. Allow for awesome. Drizzle in just Kahlua. Amazing 4 several hours. Crumble cake within just backside of truffle bowl. Layer mousse, whipped product, sweet. Re<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8695/loss-of-life-by-means-of-chocolate"},{"id":"8694","title":"Uncomplicated Wealthy CHOCOLATE CAKE","ingredients":"- 1 1/2 c. flour<br>- 1 tsp. baking soda<br>- 1 c. granulated sugar<br>- 3/4 tsp. salt<br>- 1/4 c. cocoa<br>- 1 tbsp. vinegar<br>- 1 tbsp. vanilla<br>- 1/3 c. cooking oil<br>- 1 c. water","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Hire one 8 x 8 inch pan for baking. This identical pan is applied to combination the cake batter. There is no greasing of pans or utilizing added blending bowls. Sift flour, soda,<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8694/uncomplicated-wealthy-chocolate-cake"},{"id":"8693","title":"Basic Abundant CHOCOLATE CAKE","ingredients":"- 1 1/2 c. flour<br>- 1 tsp. baking soda<br>- 1 c. granulated sugar<br>- 3/4 tsp. salt<br>- 1/4 c. cocoa<br>- 1 tbsp. vinegar<br>- 1 tbsp. vanilla<br>- 1/3 c. cooking oil<br>- 1 c. water","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Hire one 8 x 8 inch pan for baking. This very same pan is utilised to blend the cake batter. There is no greasing of pans or employing added blending bowls. Sift flour, soda, sugar<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8693/basic-abundant-chocolate-cake"},{"id":"8691","title":"FROSTING FOR CHOCOLATE DECADENCE CAKE","ingredients":"- 3/4 c. (1 1/2 sticks) butter or marg.<br>- 6 c. confectioners sugar<br>- 1 egg<br>- 1 tsp. vanilla<br>- 3 tbsp. milk<br>- 5 sq. Baker's unsweetened or semi<br>- 2 tbsp. milk","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>adorable chocolate Soften 5 squares Baker's unsweetened or semi lovable chocolate; sit apart to awesome. Fight 3/4 c. butter or marg. right up until gentle; merge inside of 3 cups<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8691/frosting-for-chocolate-decadence-cake"},{"id":"8690","title":"CHOCOLATE DECADENCE CAKE","ingredients":"- 3 sq. Baker's semi adorable chocolate<br>- 1 pkg. (2 layer sizing) chocolate cake blend<br>- 4 eggs<br>- 3/4 c. water<br>- 1/2 c. bitter product<br>- 1/4 c. oil","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Chocolate frosting Chop chocolate into little chunks and fastened apart. Merge cake incorporate, eggs, water, bitter product and oil. Combine, then overcome at medium tempo of elec<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8690/chocolate-decadence-cake"},{"id":"8689","title":"Minor Product CHEESE CUP CAKES","ingredients":"- 1 (8 oz.) product cheese softened<br>- 1 egg, crushed<br>- 1/3 c. sugar<br>- 1/8 tsp. salt<br>- 1 c. sugar<br>- 1/4 c. cocoa (a small light-weight)<br>- 1 tsp. baking soda<br>- 1/2 tsp. salt","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Battle alongside one another until finally creamy stir in just one little bundle chocolate chips, established apart. 1 1/2 c. flour Sift all dry elements with each other then incor<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8689/minor-product-cheese-cup-cakes"},{"id":"8680","title":"Loaded CHOCOLATE CAKE","ingredients":"- 2 c. flour<br>- 1 1/3 c. skim milk<br>- 1 c. sugar<br>- 2/3 c. margarine softened<br>- 1 (8 oz.) carton egg beaters<br>- 2/3 c. cocoa<br>- 1 1/2 tsp. vanilla<br>- 1 1/2 tsp. baking powder<br>- 1/2 tsp. baking soda<br>- 1 can cherry pie filling","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>With mixer mix initial 9 components right up until combined. Overcome at superior tempo 3 minutes. Spread within just a frivolously greased 13 x 9 x 2 inch pan. Bake at 350 stages<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8680/loaded-chocolate-cake"},{"id":"8669","title":"CHOCOLATE-GLAZED WHITE CHOCOLATE CHEESECAKE","ingredients":"- 2 egg yolks, crushed to mixture<br>- 1 tbsp. grated orange peel<br>- 1 tbsp. clean orange juice<br>- 1 1/2 c. sifted all-explanation flour<br>- 3/4 c. floor macadamia mad<br>- 1/2 c. additionally 2 tbsp. powdered sugar<br>- 1/8 tsp. salt<br>- 1/2 c. (1 adhere) perfectly-chilled unsalted butter, minimize into sections<br>- 24 oz. product cheese, house temperature<br>- 3/4 c. sugar<br>- 4 eggs<br>- 1 1/2 tsp. grated lemon peel<br>- 1 1/2 tsp. Grand Marnier<br>- 1 1/4 c. white chocolate chips (7 oz.)","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>--CHEESE FILLING:-- --CHOCOLATE GLAZE:-- Orange slices, halved Orange segments Contemporary mint leaves Orange Kumquat Sauce* FOR CRUST: Blend yolks, orange peel and orange juice w<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8669/chocolate-glazed-white-chocolate-cheesecake"},{"id":"8657","title":"SUSAN'S CHOCOLATE CAKE","ingredients":"- 2 c. flour<br>- 2 c. sugar<br>- 1 tsp. soda<br>- 1/2 tsp. salt<br>- 1 c. butter or margarine<br>- 1 c. water<br>- 1/3 c. unsweetened cocoa<br>- 2 eggs<br>- 1/2 c. buttermilk<br>- 1 1/2 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift jointly flour, sugar, soda and salt. Merge butter, water and cocoa inside of saucepan and deliver to a boil. Increase to dry components till specifically mixed. Include eggs,<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8657/susans-chocolate-cake"},{"id":"8650","title":"HO HO CAKE","ingredients":"- 3/4 c. sugar<br>- 2/3 c. shortening<br>- 1 adhere of margarine<br>- 2 tsp. vanilla<br>- 1 can (5 1/3 to 6 oz. evaporated milk)","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Fight until eventually fluffy in excess of 10 minutes. Put upon cake. Then soften or melt a can of chocolate frosting inside microwave merely till even now pourable. Spread upon be<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8650/ho-ho-cake"},{"id":"8648","title":"CHOCOLATE Chilly WATER CAKE","ingredients":"- 2 c. sugar<br>- 1/2 c. shortening<br>- 1/2 c. cocoa<br>- 1 tsp. salt<br>- 1 1/2 tsp. soda in just 1/4 c. boiling water, hire glass measuring cup<br>- 1 c. chilly water<br>- 2 c. cake flour<br>- 1 tsp. vanilla<br>- 3 full eggs, crushed in just combination 1 at a period","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product alongside one another the sugar and shortening. Increase the cocoa, salt and then stir inside of the soda inside of the boiling water. Increase the chilly water, cake flour<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8648/chocolate-chilly-water-cake"},{"id":"8634","title":"CHOCOLATE - Loaded ANGEL TORTE","ingredients":"- 1 c. milk<br>- 1/2 c. bitter product<br>- 1 tbsp. dim rum or coconut flavored<br>- 1 (10 inch angel food items cake pre-baked, do-it-yourself or obtained<br>- 1 1/2 c. whipping product<br>- 2 tbsp. powdered sugar<br>- 3 several hours prior to serving.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Chocolate curls or shaved chocolate for garnish Pointers: To create chocolate curls, consist of semi-lovable chocolate within just 1 ounce block at space temperature. Getting a pot<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8634/chocolate-loaded-angel-torte"},{"id":"8633","title":"COCONUT - CHOCOLATE TORTE","ingredients":"- 1 c. cake flour, sifted<br>- 1 tsp. baking powder<br>- 1/4 tsp. salt<br>- 4 eggs, divided<br>- 1 c. sugar<br>- 1 tsp. vanilla<br>- 1/4 c. butter or margarine, melted, cooled<br>- 3 tbsp. rum (optional)<br>- 1/2 c. (1/4 lb.) tender butter or margarine<br>- 1 egg yolk<br>- 1 tsp. vanilla<br>- 2 tbsp. rum (optional)<br>- 2 oz. (2 sqs.) unsweetened chocolate","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Chocolate Buttercream --CHOCOLATE BUTTERCREAM:-- Combat butter or margarine, egg yolk, vanilla and rum until eventually fluffy. Slowly battle within 2 cups sifted powdered sugar. I<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8633/coconut-chocolate-torte"},{"id":"8623","title":"CHOCOLATE CARROT CAKE","ingredients":"- 2 c. flour<br>- 1 1/2 c. sugar<br>- 1 c. salad oil<br>- 1/2 c. orange juice<br>- 1/4 c. cocoa<br>- 2 tsp. baking soda<br>- 1 tsp. salt<br>- 1 tsp. cinnamon<br>- 1 tsp. vanilla<br>- 4 eggs<br>- 2 c. carrots, shredded<br>- 1 1/2 c. flaked coconut<br>- 1 c. ridiculous, chopped (optional)<br>- 350 levels for 50 to 55 minutes. Frost with your favourite product cheese frosting. Freezes effectively.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Combine all elements (except if carrots, coconut and crazy) very well for 3 to 4 minutes. Stir inside carrots, coconut and outrageous. Grease and flour a 9 x 13 inch pan. Bake at<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8623/chocolate-carrot-cake"},{"id":"8622","title":"CHOCOLATE WITH BLACK WALNUTS POUND CAKE","ingredients":"- 1/4 c. Crisco<br>- 1 c. butter<br>- 3 c. sugar<br>- 5 eggs<br>- 1 tsp. vanilla<br>- 1/4 tsp. salt<br>- 1/2 tsp. baking powder<br>- 5 tbsp. cocoa<br>- 3 c. flour","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product Crisco, butter, sugar, eggs and vanilla. Sift collectively salt, baking powder, cocoa and flour. Include alternately with 1 cup adorable milk. Then insert 1 cup black walnu<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8622/chocolate-with-black-walnuts-pound-cake"},{"id":"8620","title":"CHOCOLATE PEAR CAKE","ingredients":"- 3/4 c. sugar<br>- 3 eggs<br>- 1/4 c. cocoa<br>- 1 tbsp. vanilla extract<br>- 1 c. all-reason flour<br>- 1/4 tsp. salt<br>- 2 pears, peeled, cored &amp; sliced<br>- 4 pear slices for garnish","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Suggestions: For an attention-grabbing difference, seek the services of apples in just desired destination of pears, omit the cocoa and include 1 teaspoon cinnamon to the batter pr<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8620/chocolate-pear-cake"},{"id":"8605","title":"Bitter Product CHOCOLATE CAKE","ingredients":"- 2 1/2 c. flour<br>- 2 c. sugar<br>- 2 tsp. soda<br>- 6 tbsp. cocoa<br>- 1 tsp. salt<br>- 4 eggs<br>- 2 c. bitter product<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift flour, sugar, soda, cocoa and salt with each other within just significant blending bowl. Deliver a hollow within just middle of combination. Fight eggs somewhat; insert the b<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8605/bitter-product-chocolate-cake"},{"id":"8604","title":"CHOCOLATE OATMEAL CAKE","ingredients":"- 1 c. rolled oats, raw<br>- 1 1/2 c. boiling water<br>- 1/2 c. shortening<br>- 1 1/2 c. sugar<br>- 2 eggs<br>- 1 c. flour, sifted<br>- 1/2 c. cocoa<br>- 1 tsp. baking soda<br>- 1/2 tsp. salt<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge rolled oats and boiling water with each other and permit amazing. Product shortening with sugar and eggs. Increase oatmeal mix alongside with flour, cocoa, baking soda, salt<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8604/chocolate-oatmeal-cake"},{"id":"8603","title":"GRANDMA'S CHOCOLATE CHIP CAKE","ingredients":"- 1 3/4 c. boiling water<br>- 1/2 c. margarine<br>- 1 c. simple oatmeal<br>- 1 c. brown sugar<br>- 2 eggs<br>- 1 tsp. soda<br>- 1/4 tsp. salt<br>- 1 c. granulated sugar<br>- 1 3/4 c. flour<br>- 1 tbsp. cocoa<br>- 1 tsp. vanilla<br>- 5 tbsp. butter<br>- 6 tbsp. milk<br>- 1 1/2 c. granulated sugar.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Pour the boiling water in excess of oatmeal and margarine. Make it possible for stand 10 minutes. -- CAKE:-- Combine very well. Insert 1/2 cup chocolate chips, 1/2 cup chopped mad.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8603/grandmas-chocolate-chip-cake"},{"id":"8602","title":"STIR UP CHOCOLATE CAKE","ingredients":"- 1 egg, unbeaten<br>- 1/3 c. cocoa<br>- 1/2 c. shortening<br>- 1 1/2 c. flour<br>- 1/2 c. bitter milk<br>- 1 tsp. baking soda<br>- 1 tsp. vanilla<br>- 1/2 tsp. salt<br>- 1 c. sugar<br>- 1/2 c. scorching water","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift flour, sugar, cocoa, soda and salt jointly. Put all substances alongside one another inside bowl. Overcome until eventually batter is comfortable. Do not seek the services of<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8602/stir-up-chocolate-cake"},{"id":"8601","title":"Very simple CHOCOLATE CHERRY CAKE","ingredients":"- 1 box chocolate fudge cake incorporate<br>- 1 (20 oz.) cherry pie combine<br>- 1 tsp. almond flavoring<br>- 1 c. sugar<br>- 5 tbsp. butter<br>- 1/3 c. milk<br>- 1 c. chocolate chips","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Deliver cake as directed upon box, including pie blend and flavoring. Bake 25 to 30 minutes at 350 amounts. --ICING:--<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8601/very-simple-chocolate-cherry-cake"},{"id":"8599","title":"CHOCOLATE PISTACHIO CAKE","ingredients":"- 1 pkg. white cake combination<br>- 1 pkg. fast pistachio pudding<br>- 1/2 c. orange juice<br>- 1/2 c. water<br>- 4 eggs<br>- 1/2 c. oil<br>- 3/4 c. chocolate syrup<br>- 10 minutes. Remove and glaze. --GLAZE:--<br>- 1 c. powdered sugar<br>- 1 tbsp. butter<br>- 2 to 3 tbsp. milk or water","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incorporate meticulously the initially 6 elements. Pour 3/4 cup of batter into a greased and floured Bundt pan. Incorporate chocolate syrup to staying batter and merge. Pour this p<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8599/chocolate-pistachio-cake"},{"id":"8597","title":"MRS. ORR'S CHOCOLATE CAKE","ingredients":"- 2 c. sugar<br>- 3/4 c. butter<br>- 1 1/2 c. boiling water<br>- 2 eggs, overwhelmed<br>- 1 tsp. vanilla<br>- 2 c. flour<br>- 1/2 c. cocoa<br>- 1/2 tsp. salt<br>- 2 tsp. soda","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product sugar and butter collectively. Insert water and merge nicely. Combine dry components alongside one another and include, combine effectively. Insert eggs and vanilla. Bake i<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8597/mrs-orrs-chocolate-cake"},{"id":"8586","title":"ZUCCHINI CHOCOLATE CAKE","ingredients":"- 1 1/2 c. margarine or 1/2 c. oil<br>- 1 3/4 c. sugar<br>- 2 eggs<br>- 1 tsp. vanilla<br>- 1/2 c. bitter milk<br>- 1 tsp. salt<br>- 2 1/2 c. flour<br>- 4 tbsp. cocoa<br>- 1/2 tsp. baking powder<br>- 1 tsp. soda<br>- 2 c. zucchini, shredded","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product alongside one another shortening and sugar. Insert eggs, vanilla and bitter milk; mixture. Incorporate dry components and zucchini. Spoon into greased and floured 9 x 13 in<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8586/zucchini-chocolate-cake"},{"id":"8570","title":"GREEN MINT CAKE","ingredients":"- 1 pkg. white or yellow cake merge<br>- 4 eggs<br>- 1 pkg. quick vanilla pudding<br>- 1/2 c. orange juice<br>- 1/2 c. vegetable oil<br>- 1/4 c. water<br>- 1/4 c. green creme de menthe<br>- 1 tbsp. vanilla<br>- 1 sm. can (5 1/4 oz.) Hershey chocolate syrup","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Warmth oven to 350 stages. Employ the service of tube or bundt pan. Merge all elements unless chocolate syrup. Battle concerning 4 minutes. Pour 2/3 batter into baking pan. Combine<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8570/green-mint-cake"},{"id":"8569","title":"CHOCOLATE CHIP Day CAKE","ingredients":"- 1 1/2 c. diced dates<br>- 1 tsp. baking soda<br>- 1 c. additionally 3 tbsp. sizzling water<br>- 1 c. sugar<br>- 1 c. butter or margarine<br>- 2 overwhelmed eggs<br>- 1/2 tsp. salt<br>- 2 c. flour<br>- 1 tbsp. cocoa<br>- 1 tbsp. vanilla<br>- 1 c. chocolate chips<br>- 1/2 c. chopped mad","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Level dates in just very little bowl. Include soda and incredibly hot water. Enable stand 10 minutes. Product sugar and butter. Increase eggs and overcome properly. Sift flour, sal<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8569/chocolate-chip-day-cake"},{"id":"8566","title":"ROCKY Highway","ingredients":"- 1 (12 oz.) pkg. chocolate chips<br>- 2 c. dry roasted peanuts<br>- 1 tin Eagle Brand name milk<br>- 2 tbsp. margarine<br>- 1 (10 oz.) pkg. miniature marshmallows","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Soften chips with Eagle Brand name milk within double boiler. Remove in opposition to warm. Within massive bowl, blend marshmallows and outrageous. Fold within chocolate mix. Sprea<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8566/rocky-highway"},{"id":"8564","title":"TURTLE CAKE","ingredients":"- 1 (14 oz.) bag caramels<br>- 1/2 c. margarine<br>- 2/3 c. evaporated milk<br>- 1 c. chocolate chips<br>- 1 c. pecans, weakened up<br>- 1 box German chocolate cake merge, written in accordance to pkg. guidance<br>- 9 x 13 inch pan. Bake at 350 concentrations for 12 to 15 minutes. Pour caramel mix around baked cake, sprinkle with chocolate chips and destroyed pecans. Pour being batter in excess of all and bake for an even more 25 - 35 minutes or right up until cake checks carried out.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Soften caramels inside your microwave in accordance to model's recommendations. Increase margarine and evaporated milk. Pour 1/2 of cake batter within a greased and floured<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8564/turtle-cake"},{"id":"8560","title":"Simple CHOCOLATE CAKE","ingredients":"- 1 c. sugar<br>- 1 tsp. baking soda<br>- 3 tbsp. cocoa<br>- 1 tsp. salt<br>- 1 tsp. vinegar<br>- 1 c. incredibly hot water<br>- 5 tbsp. melted shortening<br>- 1 c. white Karo syrup<br>- 1 egg white<br>- 2 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incorporate: 1 tsp. vanilla Merge alongside one another and bake within just an 8 inch sq. pan at 350 concentrations for 45 minutes. -- MILE Superior FROSTING:-- Overcome right unt<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8560/simple-chocolate-cake"},{"id":"8558","title":"ICE Product CAKE","ingredients":"- 24 Oreos, beaten<br>- 1/4 c. butter, melted<br>- 1/2 gal. ice product<br>- 8 oz. Amazing Whip<br>- 1/2 c. butter<br>- 1 1/2 sq. unsweetened chocolate<br>- 2/3 c. sugar<br>- 1 tsp. vanilla<br>- 2/3 c. evaporated milk<br>- 1/2 tsp. salt","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Combine Oreos and 1/4 c. melted butter; spread in just 9 x 13 inch pan and freeze right until fastened. Layer ice product above crust and freeze. Soften 1/2 cup butter and unsweete<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8558/ice-product-cake"},{"id":"8551","title":"CHOCOLATE - AMARETTO CHEESECAKE","ingredients":"- 1 1/2 c. mild course of action product cheese materials<br>- 1 c. sugar<br>- 1 c. 1% small-weight cottage cheese<br>- 1/4 c. moreover 2 tbsp. unsweetened cocoa<br>- 1/4 c. all-motive flour<br>- 1/4 c. amaretto<br>- 1 tsp. vanilla extract<br>- 1/4 tsp. salt<br>- 1 egg<br>- 2 tbsp. semi-cute chocolate mini-morsels","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Chocolate curls (opt.) Sprinkle chocolate wafer crumbs inside of backside of a 7-inch springform pan. Established apart. Level knife blade in just food items processor bowl; includ<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8551/chocolate-amaretto-cheesecake"},{"id":"8540","title":"Small CHOCOLATE CUPCAKES","ingredients":"- 1/4 c. butter<br>- 1 c. sugar<br>- 1/2 c. milk<br>- 2 eggs<br>- 2 sq. melted chocolate<br>- 1 c. pastry flour (Wondra)<br>- 1 tsp. baking powder<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Product butter. Insert sugar slowly but surely, then the overwhelmed egg yolks. Soften chocolate and insert flour and baking powder sifted jointly, alternating with milk. Incorpora<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8540/small-chocolate-cupcakes"},{"id":"8524","title":"CHOCOLATE POUND CAKE","ingredients":"- 3 c. undeniable flour<br>- 3 c. sugar<br>- 1 c. Crisco shortening<br>- 1 1/4 c. adorable milk<br>- 6 eggs<br>- 1/2 tsp. baking powder<br>- 1/2 tsp. salt<br>- 1 tsp. vanilla<br>- 4 heaping tbsp. cocoa<br>- 2 sticks margarine<br>- 1/2 c. Crisco<br>- 1/4 tsp. salt<br>- 2/3 c. canned milk (1 sm. can)<br>- 2 c. sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incorporate flour, cocoa, salt and baking powder jointly. Product Crisco, margarine and sugar. Increase eggs, conquering within just effectively. Increase milk and flour alternatel<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8524/chocolate-pound-cake"},{"id":"8509","title":"Day CHOCOLATE CHIP CAKE","ingredients":"- 1 c. dates, chopped<br>- 1 c. boiling water<br>- 1 tsp. soda<br>- 1 c. sugar<br>- 1 c. shortening<br>- 2 eggs, very well crushed<br>- 1 3/4 c. all-motive flour, sifted<br>- 1/2 tsp. salt<br>- 1 tbsp. cocoa<br>- 1 tsp. vanilla<br>- 1/2 pkg. chocolate chips<br>- 1/2 c. mad, chopped<br>- 13 inch cake pan. Supreme with chocolate chips and ridiculous. Bake 40 minutes at 325 levels. Generates its individual frosting. Can be crowned with ice product or whipped product. Marietta, Georgia","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incorporate dates, boiling water and soda. Great. Product shortening and sugar. Increase eggs. Include day mix. Sift flour, salt, cocoa, combination; incorporate vanilla. Put insid<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8509/day-chocolate-chip-cake"},{"id":"8508","title":"CHOCOLATE YUM YUM CAKE","ingredients":"- 1 box chocolate cake merge<br>- 1 c. pecans, chopped<br>- 1 adhere correct butter<br>- 1 (8 oz.) pkg. product cheese, softened<br>- 1 box powdered sugar<br>- 3 eggs<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge together with pie crust and pat in just 9 x 13 inch pan. --Best LAYER:-- Mixture with each other and spread upon supreme of backside layer. Bake at 350 amounts for 40 minutes<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8508/chocolate-yum-yum-cake"},{"id":"8499","title":"CHOCOLATE PRALINE LAYER CAKE","ingredients":"- 1/2 c. butter or margarine<br>- 1/4 c. whipping product<br>- 1 c. brown sugar, firmly packed<br>- 3/4 c. pecans, chopped coarse<br>- 1 pkg. Pillsbury Devil's Food items cake blend<br>- 1 1/4 c. water<br>- 1/3 c. oil<br>- 3 eggs<br>- 1 3/4 c. whipping product<br>- 1/4 c. powdered sugar<br>- 1/4 tsp. vanilla<br>- eggs at minimal rate till moistened; battle at optimum rate for 2 minutes. Closely spoon batter above pecan combination. Bake at 325 ranges for 35 to 45 minutes or until eventually cake springs back again Even though touched evenly within middle. Interesting 5 minutes. Remove towards pans and great extensively. Within low bowl, battle 1 3/4 cups whipping product until finally smooth peaks kind. Incorporate inside powdered sugar and vanilla; battle until eventually rigid peaks sort. To obtain cake, location 1 layer upon serving plate, praline aspect up; spread 1/2 of topping higher than initial layer. Greatest with instant layer, praline facet up; spread with becoming whipping product. Garnish with entire","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Full pecans, if chosen Chocolate curls, if favored Warm oven to 325 amounts. Within very little major saucepan, blend butter, 1/4 cup whipping product and brown sugar. Cook in exce<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8499/chocolate-praline-layer-cake"},{"id":"8493","title":"ZEBRA CAKE","ingredients":"- 1 pkg. Nabisco chocolate wafers<br>- 1 med. dimensions Amazing Whip","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Employ the service of extended platter. Spread product upon one facet of wafers, stack alongside one another into a log. Help you save ample product to totally protect tops and asp<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8493/zebra-cake"},{"id":"8492","title":"Transform FLOP CAKE","ingredients":"- 1 c. pecans, chopped<br>- 1 c. coconut, shredded<br>- 1 German chocolate cake combination<br>- 1 adhere butter<br>- 1 (8 oz.) pkg. product cheese<br>- 1 box powdered sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>(Be positive butter and product cheese are area temperature) Generously grease or butter backside of 9 x 13 inch pan. Spread backside with coconut and pecans. Create cake combine i<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8492/transform-flop-cake"},{"id":"8489","title":"CHOCOLATE SHEATH CAKE","ingredients":"- 2 c.flour<br>- 2 c. sugar<br>- 1 adhere butter<br>- 1/2 c. salad oil<br>- 4 tbsp. cocoa<br>- 1 c. water<br>- 1 c. buttermilk<br>- 2 eggs, crushed<br>- 1 tsp. soda<br>- 1 tsp. vanilla<br>- 4 tbsp. cocoa<br>- 1 adhere butter<br>- 6 tbsp. product<br>- 1 box confectioners sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift flour and sugar. Mix butter, oil, cocoa and water within saucepan. Carry to a boil. Pour in excess of flour combination and fight very well. Incorporate currently being substa<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8489/chocolate-sheath-cake"},{"id":"8488","title":"CHOCOLATE CAKE","ingredients":"- 1 box yellow cake blend<br>- 1 lg. box immediate chocolate pudding<br>- 4 to 6 eggs<br>- 1 c. Crisco oil<br>- 1 c. bitter product<br>- 1 pkg. chocolate chips","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge to start with 5 elements for more than 3 minutes or until eventually nicely merged. Fold within chocolate chips via hand. Pour into greased Bundt or tube pan. Bake at 325 ran<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8488/chocolate-cake"},{"id":"8461","title":"UPSIDE DOWN GERMAN CHOCOLATE CAKE","ingredients":"- 1 c. pecans, chopped<br>- 1 c. coconut<br>- 1 German chocolate cake mixture<br>- 1 (8 oz.) pkg. product cheese<br>- 1/2 c. butter, softened<br>- 1/2 c. powdered sugar<br>- 30 minutes to neat. Switch about upon cookie sheet and slash.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Spread pecans and coconut within backside of greased 9 x 13 inch pan. Merge German chocolate cake in accordance to box recommendations and pour previously mentioned pecans and coco<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8461/upside-down-german-chocolate-cake"},{"id":"8460","title":"WACKY CHOCOLATE CAKE","ingredients":"- 1 1/2 c. flour<br>- 1 c. sugar<br>- 3 tbsp. cocoa<br>- 1 tsp. soda<br>- 1/2 tsp. salt<br>- 1 tbsp. vinegar<br>- 6 tbsp. oil<br>- 1 tsp. vanilla<br>- 1 c. chilly water<br>- water around all. Combine with rubber spatula right up until combined. Do not combat. Bake at<br>- 350 amounts for 20 to 30 minutes, great. Frost if chosen.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift dry components into a 9 inch sq. ungreased pan. Create 3 holes within dry mix. Evaluate oil inside of one, vinegar inside moment, vanilla within just 3rd. Pour chilly<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8460/wacky-chocolate-cake"},{"id":"8459","title":"CHOCOLATE SHEET CAKE","ingredients":"- 1 adhere oleo<br>- 1/2 c. Crisco<br>- 4 tbsp. cocoa<br>- 1 c. water<br>- 2 c. sifted flour<br>- 2 c. sugar<br>- 1/4 tsp. salt<br>- 1/2 c. buttermilk<br>- 1 tsp. vanilla<br>- 1/2 tsp. cinnamon<br>- 1 tsp. soda<br>- 1 adhere oleo<br>- 6 tbsp. milk<br>- 4 tbsp. cocoa","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Convey to a boil oleo, Crisco, cocoa and water. Combination flour, sugar and salt. Pour warm mix above flour combination and overcome properly. Include: 2 eggs Battle until finally<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8459/chocolate-sheet-cake"},{"id":"8444","title":"TRIPLE CHOCOLATE CAKE","ingredients":"- 1 Duncan Hines devils food items cake incorporate<br>- 1/4 c. oil<br>- 1 1/4 c. water<br>- 2 eggs<br>- 1 sm. pkg. chocolate immediate pudding<br>- 1 c. chocolate chips","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Grease and flour 13 x 9 inch pan. Bake at 350 ranges for 35 to 40 minutes.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8444/triple-chocolate-cake"},{"id":"8442","title":"CHOCOLATE ZUCCHINI CAKE","ingredients":"- 3 c. flour<br>- 1 1/4 tsp. baking powder<br>- 1 1/4 tsp. baking soda<br>- 1 tsp. salt<br>- 1/2 tsp. cinnamon<br>- 4 eggs<br>- 3 c. sugar<br>- 1 1/2 c. oil<br>- 3 oz. melted &amp; cooled chocolate<br>- 1 1/2 tsp. vanilla<br>- 1/2 tsp. almond extract<br>- 3 c. coarsely grated zucchini<br>- 1 c. chopped ridiculous<br>- 1/2 c. chopped dates","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Sift jointly flour, baking powder, soda, salt and cinnamon. Mounted apart. Fight eggs within huge bowl right up until frothy. Slowly but surely overcome inside sugar and oil. Incre<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8442/chocolate-zucchini-cake"},{"id":"8441","title":"MOUNDS CAKE","ingredients":"- 1 box Swiss chocolate cake blend<br>- 1 c. sugar<br>- 1 c. Pet dog milk<br>- 24 lg. marshmallows<br>- 14 oz. pkg. coconut<br>- 2 c. sugar<br>- 1/2 c. Canine milk<br>- 1 tsp. vanilla<br>- 3 heaping tbsp. cocoa<br>- 1 adhere butter","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Blend cake mixture as box directs and bake within oblong pan. Each time interesting, spread upon Icing A, then Icing B. ICING A: Cook sugar, milk and marshmallows alongside one ano<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8441/mounds-cake"},{"id":"8440","title":"CHOCOLATE CHERRY CAKE","ingredients":"- 1 fudge cake incorporate<br>- 1 can (20 oz.) cherry pie filling<br>- 1 tsp. almond extract<br>- 2 eggs<br>- 1 c. sugar<br>- 5 tbsp. margarine<br>- 1/3 c. milk<br>- 1 c. chocolate chips<br>- 1/2 c. chopped crazy","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge cake merge, pie filling, extract and eggs. Overcome as a result of hand right until perfectly blended. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 concentrations for 2<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8440/chocolate-cherry-cake"},{"id":"8420","title":"CHOCOLATE RASPBERRY CHEESECAKE","ingredients":"- 3 sq. Baker's semi-adorable chocolate<br>- 1/4 c. water<br>- 8 oz. Philadelphia light-weight product cheese<br>- 1/2 c. raspberry fruit spread (mild or minimal calorie)<br>- 3 1/4 c. (8 oz.) Great Whip mild<br>- 2 tbsp. water<br>- 1/4 cup fruit spread. Mechanically stir in just 2 1/2 cups whipped topping right until tender. Spread within just 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 several hours. Remove against freezer; allow stand 15 minutes. Temporarily warmth and stir becoming fruit spread and water right up until properly put together. Garnish with fruit spread sauce, a dollop of whip product and clean raspberries. Keep leftover cheesecake inside freezer.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Fresh new raspberries Microwave chocolate with water at substantial for 1 to 1 1/2 minutes or warm upon amount ultimate upon reduced, stirring persistently right up until nearly me<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8420/chocolate-raspberry-cheesecake"},{"id":"8414","title":"CHOCOLATE CONECAKES WITH FROSTING","ingredients":"- 1 c. all-reason flour<br>- 1 c. sugar<br>- 1/2 tsp. baking soda<br>- 1/4 tsp. salt<br>- 1/2 c. butter or margarine<br>- 1/2 c. water<br>- 3 tbsp. unsweetened cocoa powder<br>- 2 eggs<br>- 1/4 c. buttermilk<br>- 1 tsp. vanilla<br>- 10 ice product cones (flat bottoms)<br>- 1/3 c. product cheese<br>- 1/2 c. powdered sugar<br>- 1/2 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>and vanilla, then overcome all over again for a different instant or 2. 5. Pour into the ice product cones. Fill to in excess of an inch against the ultimate. Put the ice product c<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8414/chocolate-conecakes-with-frosting"},{"id":"8412","title":"HONEY - OATMEAL CAKE","ingredients":"- 1 1/4 c. boiling water<br>- 1 c. raw reg. oats<br>- 1/2 c. butter or margarine, softened<br>- 1 1/2 c. honey<br>- 2 eggs<br>- 1 tsp. vanilla<br>- 1 3/4 c. entire wheat flour<br>- 1 tsp. baking soda<br>- 3/4 tsp. salt<br>- 1 tsp. flooring cinnamon<br>- 1/4 tsp. flooring nutmeg","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Business German chocolate cake icing Pecan halves (opt.) Incorporate 1st 3 components within just a huge bowl; stir effectively. Fastened apart for 20 minutes. Increase honey, eggs<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8412/honey-oatmeal-cake"},{"id":"8398","title":"THE \"Suitable\" CAKE","ingredients":"- 1 box yellow cake combination<br>- 1 (8 oz.) carton bitter product<br>- 1 pkg. prompt vanilla pudding combination<br>- 3 eggs<br>- 1/2 c. oil<br>- 1/2 c. water<br>- 6 oz. chocolate chips<br>- 1/2 c. chopped pecans<br>- 1 bar German chocolate, grated<br>- 1 adhere margarine<br>- 8 oz. product cheese<br>- 1 box powdered sugar<br>- 1/2 c. chopped pecans<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>I. Combination nicely: yellow cake blend with bitter product, vanilla pudding blend, eggs, oil and water. II. Fold into blend: chocolate chips, pecans and grated German chocolate b<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8398/the-suitable-cake"},{"id":"8397","title":"TEXAS CHOCOLATE SHEET CAKE","ingredients":"- 2 c. flour<br>- 2 c. sugar<br>- 1 tsp. baking soda<br>- 1/2 tsp. salt<br>- 2 eggs, frivolously overwhelmed<br>- 1 tsp. vanilla<br>- 1/2 c. bitter product or 1/2 c. buttermilk<br>- 2 sticks butter or margarine<br>- 4 tbsp. cocoa<br>- 1 c. water<br>- 15 1/2 x 10 1/2 inches. Cookie sheet ought to be a deep cookie sheet pan. Bake at<br>- 350 levels for 23 minutes. Ice whilst cake is very hot. --CHOCOLATE FROSTING:--<br>- 1 adhere butter<br>- 4 tbsp. cocoa","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Room 2 sticks of butter, 4 tablespoons cocoa and 1 cup water more than medium warmth and convey to a boil. Pour higher than the flour and sugar combination. Combination properly. I<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8397/texas-chocolate-sheet-cake"},{"id":"8396","title":"CHOCOLATE CHIP CAKE","ingredients":"- 1 yellow cake incorporate<br>- 2 containers fast chocolate pudding<br>- 1 c. oil<br>- 1 c. water<br>- 1 tsp. vanilla<br>- 4 eggs<br>- 1 (12 oz.) pkg. chocolate chips","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Chopped insane, if most well-liked Combine all of about products and solutions in just significant bowl. Stir with a picket spoon. Pour into greased and floured bundt pan. Bake at<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8396/chocolate-chip-cake"},{"id":"8395","title":"MOCHA CAKE","ingredients":"- 12 oz. pkg. chocolate chips<br>- 2 tbsp. prompt espresso (powdered)<br>- 2 tbsp. water<br>- 2 tbsp. sugar<br>- 7 eggs, divided<br>- 1 tsp. vanilla<br>- 8 1/2 oz. pkg. Nabisco chocolate wafers","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Merge chips, espresso, sugar, water, and salt within greatest of double boiler upon fairly minimal warmth (very careful not to scorch), right up until melted. Stir and neat. Incorp<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8395/mocha-cake"},{"id":"8394","title":"CHOCOLATE PUDDING CAKE","ingredients":"- 1 adhere oleo<br>- 1 c. flour<br>- 1 c. chopped crazy<br>- 8 oz. pkg. product cheese<br>- 1 c. powdered sugar<br>- 1 c. or added Great Whip versus 9 oz. carton<br>- 1 sm. box chocolate immediate pudding<br>- 1 sm. box vanilla instantaneous pudding<br>- 2 c. milk","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Blend oleo, flour and crazy. Force into 9 x 13 inch pan and bake at 350 concentrations for 20 minutes. Great. Fill with the immediately after mix - product cheese, powdered sugar a<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8394/chocolate-pudding-cake"},{"id":"8393","title":"Bitter Product CHOCOLATE CAKE & FROSTING","ingredients":"- 2 c. flour<br>- 2 c. sugar<br>- 1 c. water<br>- 3/4 c. bitter product<br>- 1/4 c. shortening<br>- 1 1/4 tsp. salt<br>- 1 tsp. vanilla<br>- 1/2 tsp. baking powder<br>- 2 eggs<br>- 4 oz. unsweetened chocolate, melted<br>- 1/3 c. butter<br>- 3 oz. unsweetened chocolate, melted<br>- 3 c. confectioners sugar<br>- 1/2 c. bitter product","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>CAKE: Preheat oven to 350 amounts. Grease and flour a 13 x 9 inch oblong pan. Evaluate all cake elements into higher blending bowl. Incorporate 1/2 moment upon minimal rate, scrapi<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8393/bitter-product-chocolate-cake-frosting"},{"id":"8392","title":"Reduced CHOLESTEROL CHOCOLATE CAKE","ingredients":"- 1 1/2 c. flour<br>- 1 c. sugar<br>- 3 tbsp. cocoa<br>- 1 tsp. baking soda<br>- 1/2 tsp. salt<br>- 6 tbsp. vegetable oil<br>- 1 tbsp. vinegar<br>- 1 tsp. vanilla<br>- 1 c. chilly water<br>- 6 tbsp. adhere margarine<br>- 3 tbsp. cocoa<br>- 1 (16 oz.) box powdered sugar<br>- 3 tbsp. brewed espresso (can be immediate)","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>CAKE: Seek the services of an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry components. Incorporate liquids. Merge with a fork to receive all lumps out. Bake at 350 ranges for<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8392/reduced-cholesterol-chocolate-cake"},{"id":"8391","title":"CHOCOLATE MOUSSE TORTE","ingredients":"- 12 oz. vanilla wafers<br>- 1 1/4 sticks butter<br>- 12 oz. chocolate chips<br>- 1 oz. sour chocolate<br>- 4 tbsp. sugar<br>- 6 tbsp. milk<br>- 8 egg yolks<br>- 2 tsp. vanilla<br>- 1 pt. product<br>- 2 tbsp. powdered sugar<br>- 1 tbsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Blend beaten vanilla wafers with butter. Put inside of greased cheesecake pan. Bake at 350 stages for 5 minutes. Soften chocolate, sugar and milk within double boiler. Amazing. Com<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8391/chocolate-mousse-torte"},{"id":"8390","title":"BUTTERCREAM ICING FOR CAKE DECORATING","ingredients":"- 1 heaping c. nonfat dry powdered milk<br>- 1/2 c. awesome faucet water<br>- 2 c. powerful Crisco shortening<br>- 2 tbsp. meringue powder<br>- 1/2 tsp. almond (should really be obvious flavoring for seriously white frosting)<br>- 1 1/4 tsp. vanilla (ought to be obvious flavoring for very white frosting)<br>- 2 to 2 1/2 pounds. confectioners sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Battle for 5 minutes. Retail outlet airtight inside the fridge. Retains for weeks. If you have to have chocolate (or brown) frosting, include cocoa to style.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8390/buttercream-icing-for-cake-decorating"},{"id":"8387","title":"CHOCOLATE PUDDING BANANA CAKE","ingredients":"- 1 box chocolate fudge cake incorporate or any chocolate cake recipe<br>- 1/4 box of chocolate pudding<br>- 2 to 3 tsp. ripened bananas, smashed","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>or beaten ahead of introducing to blend Vacant box of chocolate cake into blending bowl and adhere to recommendations upon package deal for blending. Increase 1/4 package deal of p<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8387/chocolate-pudding-banana-cake"},{"id":"8378","title":"TOLL Home CUP CAKES","ingredients":"- 1/2 c. tender butter<br>- 6 tbsp. granulated sugar<br>- 6 tbsp. brown sugar<br>- 1/2 tsp. vanilla<br>- 1 egg<br>- 1 c. in addition 2 tbsp. flour, sifted<br>- 1/2 tsp. baking soda<br>- 1/2 tsp. salt<br>- 1/2 c. brown sugar<br>- 1 egg<br>- 1 tsp. salt<br>- 6 oz. pkg. (1 c.) semi-chocolate chips<br>- 1/2 c. walnuts, chopped<br>- 1/2 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Mix and battle till creamy 1st 4 elements then battle inside of egg. Sift with each other and stir inside 1 cup moreover 2 tablespoons of flour, baking soda and salt. Spoon via rou<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8378/toll-home-cup-cakes"},{"id":"8377","title":"Contemporary YORK CHEESE CAKE","ingredients":"- 1/4 c. butter, melted<br>- 2 c. graham crackers, beaten, crumbs or chocolate cookie crumbs<br>- 2 (8 oz.) pkgs. product cheese<br>- 1 (16 oz.) bitter product<br>- 1 c. sugar<br>- 2 tbsp. almond flavoring<br>- 3 eggs","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>CRUST: Incorporate butter and crumbs; pat into springform pan. Combine all filling elements nicely, inside food items processor, blender or with beaters. Pour into crust. Bake at 3<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8377/contemporary-york-cheese-cake"},{"id":"8376","title":"EARTHQUAKE CAKE","ingredients":"- 1 c. pecans, chopped<br>- 1 c. coconut<br>- 1 German chocolate box cake merge<br>- 1 adhere margarine<br>- 1 (8 oz.) pkg. product cheese<br>- 1 box confectioners sugar<br>- 13 inch baking pan. Mixture the German chocolate cake as directed upon the box. Pour about the outrageous and coconut. About very low warmth, soften the margarine and product cheese. Gradually stir within just the total box of confectioners sugar. Spoon product cheese","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Mix the 1 cup of pecans and 1 cup of coconut and put in just the backside of a 9 x blend more than cake combine. Do not spread, only get rid of around greatest. Bake cake at 350 ra<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8376/earthquake-cake"},{"id":"8368","title":"TWINKIE CAKE","ingredients":"- 1 (9 x 13) inch chocolate cake<br>- 5 tbsp. flour<br>- 1 c. milk<br>- 1 c. sugar<br>- 1/2 tsp. salt<br>- 1/2 c. vegetable shortening<br>- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Bake cake and awesome. Merge flour and milk. Cook more than reduced warmth till thick, remove against warm and great. Space shortening, butter, salt and vanilla within blending bow<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8368/twinkie-cake"},{"id":"8367","title":"CAKE","ingredients":"- 1 c. coconut<br>- 1 c. pecans<br>- 1 German chocolate cake mixture<br>- 1 lg. pkg. product cheese<br>- 1 adhere oleo<br>- 1 box powdered sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>In just backside of 8 x 12 inch pan, spray correct Excellent with Baker's Pleasure. Will not adhere if you seek the services of this. Spread the coconut within pan, then pecans upo<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8367/cake"},{"id":"8359","title":"CRESCENT CHOCOLATE CHIP CHEESE CAKE","ingredients":"- 2 pkgs. crescent rolls<br>- 2 (8 oz.) pkgs. product cheese<br>- 1/2 to 3/4 c. sugar<br>- 1 egg yolk<br>- 1 tsp. vanilla<br>- 1 bag milk chocolate chips (book<br>- 1/2 c. chips)<br>- 1 c. powdered sugar<br>- 1 tsp. vanilla<br>- 1 tbsp. sizzling milk","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Line a 9 x 13 inch pan with 1 package deal of crescent rolls, force to seal. Incorporate product cheese, sugar, egg yolk, and vanilla till creamy. Increase the chocolate chips cons<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8359/crescent-chocolate-chip-cheese-cake"},{"id":"8349","title":"Excess confectioners' sugar","ingredients":"- 1 ˆ’ 16 oz. bag semiˆ’cute chocolate chips<br>- 1 hour or more time; convert more than and make it possible for dry at bare minimum 1 hour.Soften the chocolate chips within just a microwave mounted upon substantial for 2 minutes. Stir midway all through the heating period. Soften correctly, still do not overheat. Melting the chocolate chips can as well be carried out making use of a doubleˆ’boiler previously mentioned lower warm. With fork, dip every single patty into very hot chocolate (attract fork frivolously throughout rim of pan to","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: remove more coating). Invert on to wax paperˆ’covered baking sheets; permit stand until eventually corporation. Retail store protected at area temperature or within fridge.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8349/excess-confectioners-sugar"},{"id":"8326","title":"Tootsie Rolls","ingredients":"- 35 patient Kraft caramels<br>- 1/4 cup water<br>- 1 box Nabisco Lorna Doone shortbread (in excess of 40)<br>- 2 ˆ’ 12 oz. baggage milk chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Merge the caramels with the water inside a very low pan and soften higher than reduced warmth. Room the shortbread cookies facet via facet upon an ungreased cookie sheet. Spoon a low quantity of caramel on to each and ev.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8326/tootsie-rolls"},{"id":"8305","title":"Fill with Cola","ingredients":"- 5 Ounces Kahlua<br>- 5 Ounces Bailey's Irish Product<br>- 5 Ounces Absolut Vodka<br>- 2 Ounces Chocolate Syrup","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8305/fill-with-cola"},{"id":"8300","title":"Swiss Skip Very hot Chocolate","ingredients":"- 1 oz Kahlua<br>- 1 oz Bailey's Irish Product<br>- 1 oz Amaretto","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Pour the Kahlua into a Cocktail glass. Just take a teaspoon, contact the advantage of the spoon to the within just facet of the glass directly in close proximity to the seem of the Kahlua, spherical back again facet of t.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8300/swiss-skip-very-hot-chocolate"},{"id":"8282","title":"Snickerdoodles","ingredients":"- 1/4 cup mild corn syrup<br>- 2 tablespoons butter<br>- 1 tablespoon vanilla extract<br>- 1/8 cup peanut butter<br>- 1/2 teaspoon salt<br>- 3 cups powdered sugar<br>- 35 client Kraft caramels<br>- 1 cup dryˆ’roasted unsalted peanuts<br>- 1 ˆ’ 12 oz. bag milkˆ’chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: With the mixer upon superior pace, mix the corn syrup, butter, vanilla, peanut butter, and salt until finally creamy. Slowly but surely increase the powdered sugar. Although the mix consists of the regularity of dough, r.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8282/snickerdoodles"},{"id":"8265","title":"Schlotsky's Deli Rolls","ingredients":"- 4 1/2 Cup Sugar<br>- 3 Systems Chocolate chips (12 Ounces each individual)<br>- 1/2 Pound Margarine<br>- 1 Teaspoon Vanilla<br>- 1 can Evaporated milk<br>- 7 Ounces Marshmallow product<br>- 2 cups Outrageous","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Incorporate 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring usually. (rolling boil) Combination collectively inside of a superior bowl; 3 applications chocolate chips, 7 oz. jar marshmall.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8265/schlotskys-deli-rolls"},{"id":"8256","title":"Ruby Tuesday's Chicken Quesadillas","ingredients":"- 1/3 cup full milk<br>- 1 lb. caramels<br>- 1/2 lb. Sanders milk chocolate<br>- 1/2 pint Sanders vanilla ice product or 1 cup comfortable ice product<br>- 1 teaspoon vanilla extract","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Area milk and caramels in just double boiler, warmth and stir till warm, smooh product is realized. Chop the chocolate and insert it to the more than sizzling product. Stir until finally melted. Merge within delicate ice.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8256/ruby-tuesdays-chicken-quesadillas"},{"id":"8249","title":"Pink Lobster's Crab Filled Mushrooms","ingredients":"- 6 oz. Pkg semi cute chocolate chips<br>- 4 Nestles milk chocolate bars<br>- 1 1/4 cups Peanut butter<br>- 1\" element. Spoon 50 percent of the chocolate mix each into the liners. Soften the chill out of the peanut butter more than warm water, and spoon this both of those above the chocolate layer. Final with becoming chocolate. Refrigerate to make it possible for cups to mounted up prior to serving.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Put chocolate chips, chocolate bars, and 1/4 c peanut butter within just ultimate of double boiler about Very hot, not boiling water, stirring until tender. Retain the services of reduced muffin tin liners, or slice regu.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8249/pink-lobsters-crab-filled-mushrooms"},{"id":"8204","title":"Pepperidge Farm Sausalito Cookies","ingredients":"- 1 cup salted butter, softened<br>- 3/4 cup mild brown sugar, packed<br>- 2 tsp. all-natural vanilla extract<br>- 2 cups allˆ’explanation flour<br>- 1 Tbls. salted butter<br>- 1 cup semiˆ’cute chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 325 F. Within just a weighty bowl, product 1 cup butter and sugar at medium rate. Then insert vanilla and flour, combination meticulously at reduced pace. Form a position tsp of dough into 1\" balls, then .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8204/pepperidge-farm-sausalito-cookies"},{"id":"8202","title":"Spend Working day Sweet Bars","ingredients":"- 4 eggs<br>- 1 tsp. vanilla<br>- 1 3/4 cup sugar<br>- 2 cups flour<br>- 2 tbsp. melted butter or margarine<br>- 2 tbsp. oil<br>- 1 cup milk<br>- 1 tsp. baking powder<br>- 12 oz. chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Creamy peanut butter Blend sugar, oil, melted butter. Incorporate eggs, combine nicely. Include getting elements until peanut butter and chips. Combine perfectly. Spread batter into jelly roll pan. Bake at 350 ranges for.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8202/spend-working-day-sweet-bars"},{"id":"8147","title":"Mrs. Fields Chocolate Chip Cookies","ingredients":"- 2 Teaspoon Vanilla<br>- 1 Cup Peanut butter; creamy<br>- 3 Eggs<br>- 1 Cup Butter; softened<br>- 1 1/4 Cup Sugar<br>- 1 1/4 Cup Darkish brown sugar<br>- 1/4 Teaspoon Salt<br>- 1/2 Teaspoon Baking soda<br>- 2 Cup Flour","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 300 ranges. Inside of a medium bowl, mix flour, soda, and salt. Merge nicely with a cord whisk. Within a enormous bowl, merge sugars having a mixer at medium pace. Insert butter and incorporate to style a.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8147/mrs-fields-chocolate-chip-cookies"},{"id":"8146","title":"Mrs. Fields Carrot Cake","ingredients":"- 2 1/2 cups allˆ’cause flour<br>- 1/2 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1 cup darkish brown sugar, firmly packed<br>- 1/2 cup white sugar<br>- 1 cup salted butter, softened<br>- 2 major eggs<br>- 2 teaspoons all-natural vanilla extract<br>- 2 cups semisweet chocolate chips, (12 oz.)","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 300F. In just medium bowl mix flour, soda and salt. Merge properly with cord whisk. Preset apart. Within just a massive bowl with an electrical mixer combine sugars at medium pace. Increase butter and mer.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8146/mrs-fields-carrot-cake"},{"id":"8144","title":"Miniture Chocolates","ingredients":"- 4 egg yolks<br>- 1 teas. Salt<br>- 2 teas. Dry mustard<br>- 6 Tbl. Vinegar<br>- 3 cups salad oil<br>- 3 Tbl. Flour or cornstarch<br>- 1 cup boiling water<br>- 2 Tbl. Sugar<br>- 1/4 cup vinegar<br>- 1 Tbl. Salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: With mixer mix egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Exceptionally slowly and gradually increase 1 cup oil, a couple of drops at a period, and incorporate appropriately. Increase becoming oil, a tiny more.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8144/miniture-chocolates"},{"id":"8143","title":"McDonald's Shamrock Shakes","ingredients":"- 3 Body weight Icing Sugar<br>- 1 Can Eagle Brand name sweetened","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Evaporated Milk Butter or Margarine Parafin Wax (Parawax) Semiˆ’cute Baking Chocolate Foodstuff Coloring Manmade Foods Flavors The in excess of elements are approximate numbers simply!!! For every single cup of icing sug.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8143/mcdonalds-shamrock-shakes"},{"id":"8116","title":"Macaroni Grill Penne Rustica","ingredients":"- 1 ˆ’ 6 ounce package deal chocolate chips<br>- 1/2 adhere butter or margarine<br>- 1/4 cup vegetable oil","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Soften chocolate chips and butter in just a double boiler. Increase oil and incorporate inside of properly. Whilst dipped into, or spooned above ice product it will build a complicated chocolate shell.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8116/macaroni-grill-penne-rustica"},{"id":"8094","title":"Krispy Kreme Doughnuts","ingredients":"- 1 1/2 tsp. vanilla<br>- 4ˆ’6 tbsp. sizzling water<br>- 4ˆ’oz milk chocolate or semiˆ’lovable chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Warm butter and chocolate around reduced warm right until chocolate is melted; remove versus warmth. Stir inside powdered sugar and vanilla until eventually delicate. Stir within just water 1 tablespoon at a period, till.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8094/krispy-kreme-doughnuts"},{"id":"8091","title":"Vegetable oil","ingredients":"- 2 minutes. Stir within just being flour right until gentle. Protect and permit increase within just<br>- 30ˆ’40 minutes. Warm vegetable oil inside of deep fryer to 350 stages. Tumble doughnuts into incredibly hot oil with large spatula. Change doughnuts as they increase to the appear. Fry until finally golden brown, relating to 1 moment upon each and every aspect.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Remove diligently against oil (do not prick appear); drain. Dip the doughnuts into creamy glaze, fastened upon rack, then anytime marginally cooled spread chocolate glaze upon supreme. Can dip within sprinkles or other t.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8091/vegetable-oil"},{"id":"8087","title":"King's Hawaiian Bread","ingredients":"- 1 1/2 cups graham crackers, beaten<br>- 3/4 cup brown sugar<br>- 1 cup white sugar<br>- 3/4 cup butter or margarine<br>- 1/3 cup milk<br>- 1 cup butterscotch chips<br>- 1 cup semisweet chocolate chips<br>- 3/4 cup peanut butter","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and convey it to a boil. Boil for 5 minutes. Put a layer of crackers within just a 9x13 inch pan and pour 1/2 of the blend earlier mentioned .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8087/kings-hawaiian-bread"},{"id":"8077","title":"Kenny Rogers Fireˆ’Andˆ’Ice Chili","ingredients":"- 1 adhere butter<br>- 1 Cup sugar<br>- 2 eggs, overwhelmed<br>- 1/2 Cup flour pinch of salt<br>- 2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)<br>- 1 Cup chopped pecans<br>- 1 Cup chocolate chips<br>- 1 9\" pie shell, partly baked","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 350 F. Product butter and sugar. Insert crushed eggs, flour, salt, and Kentucky Bourbon (or vanilla). Incorporate chocolate chips and ridiculous. Stir perfectly. Pour into partly baked pie shell and bake .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8077/kenny-rogers-fire-and-ice-chili"},{"id":"8054","title":"Howard Johnson's Boston Brown Bread","ingredients":"- 1/2 cup butter<br>- 1/2 cup semiˆ’lovable chocolate chips<br>- 1/3 cup sugar<br>- 1 egg<br>- 1 tsp. vanilla<br>- 3/4 cup flour<br>- 2 tbls. cocoa powder<br>- 1/2 tsp. baking powder<br>- 3 cups vanilla ice product, a bit softened","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 325 amounts. Line 10x15 cookie sheet with wax paper &amp; frivolously oil paper. Soften butter and choc. chips, stir and permit to great. Overcome alongside one another sugar &amp; egg right up until faded &amp; crea.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8054/howard-johnsons-boston-brown-bread"},{"id":"8042","title":"Create the glaze:","ingredients":"- 6. Vacation spot the chocolate within a lower bowl. Whisk within the boiling water and mix right up until comfortable. One at a year, dip the greatest of every single cupcake into the incredibly hot glaze. Switch the glazed cupcakes instantly aspect up and fixed them upon a cord rack upon ultimate of a baking sheet. Refrigerate the cupcakes for<br>- 5 minutes to fastened the glaze. Create the icing:<br>- 7. Inside of a medium bowl, whisk the egg white until finally frothy. Stir within just the product of tartar. Slowly but surely combination within sufficient of the confectioner's sugar to create a somewhat rigid and comfortable icing. Fill a little paper cone with","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: the icing and slash a 1/16ˆ’inch opening at the idea. Remove the cupcakes in opposition to the fridge. Pipe a design and style (a squiggle, spiral, and many others.) upon the best of every single cupcake. Enable the layo.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8042/create-the-glaze"},{"id":"8041","title":"Create the filling:","ingredients":"- 4. Inside a significant medium saucepan in excess of mediumˆ’higher warm, deliver the product to a boil. Incorporate the white chocolate and remove versus warmth. enable the<br>- 5. Go the filling to a pastry bag equipped with a 3/8ˆ’inch simple suggestion. Add the pastry idea 1/4ˆ’inch into the backside of each individual cupcake and squeeze a small filling into every one.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8041/create-the-filling"},{"id":"8038","title":"GLAZE:","ingredients":"- 3 oz Finely chopped bittersweet chocolate<br>- 3 tb Boiling water","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8038/glaze"},{"id":"8029","title":"Hershey's Chocolate Syrup","ingredients":"- 15 Saltines<br>- 2 cups Dry minced parsley flakes<br>- 1/2 cup Dry minced onion<br>- 2 tablespoons Dry dill weed<br>- 1/4 cup Onion salt<br>- 1/4 cup Garlic salt<br>- 1/4 cup Onion powder<br>- 1/4 cup Garlic powder","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8029/hersheys-chocolate-syrup"},{"id":"8025","title":"Hardee's Cinnamon Raisin Biscuits","ingredients":"- 1/2 lb Butter<br>- 1 cup Sugar<br>- 1/2 cup Crazy, finely chopped<br>- 1/3 cup Chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Merge very first 3 components and boil, stirring regularly until finally it thickens and appears to be including a brown paper bag. Pour upon greased cookie sheet. Sprinkle the chocolate chips upon supreme. Enable soften.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8025/hardees-cinnamon-raisin-biscuits"},{"id":"8016","title":"Fudge Icing:","ingredients":"- 3 1/2 ounces bittersweet chocolate<br>- 3 1/2 ounces semisweet chocolate<br>- 1 Tbls. butter<br>- 4 1/3 cups sifted confectioner's sugar<br>- 2 Tbls. corn syrup<br>- 1 tsp. vanilla","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8016/fudge-icing"},{"id":"8006","title":"Golden Corral's Seafood Salad","ingredients":"- 1 massive bag miniature marshmallows<br>- 1 bag chocolate chips<br>- 2 cups dry roasted peanuts<br>- 1 can Eagle Brand name milk<br>- 2 tsp. butter","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Soften chocolate chips within pan with Eagle Brand name milk. Even though this is heating, mixture marshmallows and peanuts within a weighty bowl. Pour melted mix previously mentioned ridiculous and marshmallows. Blend j.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8006/golden-corrals-seafood-salad"},{"id":"8003","title":"Woman Scout Mint Cookies","ingredients":"- 6 tablespoons butter<br>- 1/2 cup sugar<br>- 1/2 cup mild corn syrup<br>- 1/2 of 14ˆ’oz can sweetened condensed milk<br>- 1/2 tsp. vanilla<br>- 4 cups toasted coconut<br>- 1 cup semiˆ’lovable or milk chocolate chips<br>- 220ˆ’228 stages. Remove towards warm. Stir inside vanilla. Combat until eventually creamy. Quickly stir within just toasted coconut and combine very well. Spoon mix by means of teaspoonfuls into round mounds on to buttered waxed paper. Flatten marginally and with the stop of a wood spoon poke a reduced spherical gap into the middle of every cookie. Great thoroughly.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Within 2ˆ’quart saucepan above mediumˆ’reduced warm, blend butter, sugar and corn syrup. Warm to a total boil, stirring generally with a picket spoon. Boil 3 minutes, stirring often. Little by little pour inside sweetene.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8003/woman-scout-mint-cookies"},{"id":"8002","title":"Gingersnaps","ingredients":"- 1 box Devil's Food items Cake Mixture<br>- 2 Eggs<br>- 2 Tbl. Water<br>- 2 Tbl. Cooking Oil<br>- 1/2 Cup Cocoa<br>- 1 pkg. Chocolate Chips<br>- 2ˆ’3 drops Wilton's Sweet Mint Flavoring","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 400 amounts. Blend cake combination, eggs, water, cooking oil, and cocoa. You will want to mixture this with each other nicely, this will be a rather sticky mess. Enable stand for 20 minutes, and then con.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8002/gingersnaps"},{"id":"7990","title":"Frango Chocolate Mints","ingredients":"- 2 cups semiˆ’adorable chocolate chips<br>- 1/2 cup butter<br>- 1 &amp; 1/8 cup powdered sugar<br>- 2 eggs<br>- 1 teas. vanilla<br>- 2 teas. peppermint extract, or to taste","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Soften chips inside doubleˆ’boiler, amazing. Battle butter and sugar alongside one another. Battle in just eggs, one at a period, into sugar mixture. Insert vanilla. At the moment combat inside cooled chocolate and peppe.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7990/frango-chocolate-mints"},{"id":"7986","title":"Entenmann's Pounds Absolutely free Chocolate Cupcakes","ingredients":"- 2 cups of softened margarine<br>- 2 medium eggs<br>- 1 teaspoon vanilla<br>- 3/4 cups mild brown sugar<br>- 3/4 cups sugar<br>- 1 teaspoon water<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 2 and 1/2 cups flour<br>- 2 cups raisins<br>- 1 offer of chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Merge with each other margarine, eggs, vanilla, sugars, water and baking soda. Bit by bit increase the flour, salt and chocolate and any other factors that you increase to cookies these as insane or raisins. Combine nice.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7986/entenmanns-pounds-absolutely-free-chocolate-cupcakes"},{"id":"7985","title":"Electricity Bars","ingredients":"- 1 very low Box Jello cook &amp; provide, chocolate pudding powder<br>- 1/2 cup Nonˆ’bodyweight dry milk powder<br>- 1 tablespoon Unsweetened Hershey's cocoa<br>- 1/2 cup Sugar<br>- 1 cup Selfˆ’growing flour<br>- 4 Egg whites, combat til rigid with 1 pinch Salt inside 1ˆ’1/2 qt. bowl<br>- 1 teaspoon Vanilla<br>- 4 ounces Applesauce<br>- 1/4 teaspoon Baking soda<br>- 12 paperˆ’line cupcake wells. Bake at 350 concentrations with regards to 18ˆ’20 minutes or till tester will come out new. Amazing inside pan upon cord rack<br>- 10 minutes then remove.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Inside of medium blending bowl merge Jello powder, dry milk, cocoa, sugar and flour. Mounted apart. With electric powered mixer, battle alternately into the egg white blend a cup at a period with the vanilla, applesauce .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7985/electricity-bars"},{"id":"7976","title":"El Pollo Loco Chicken","ingredients":"- 20 ounces chocolate chip ice product<br>- 2 cups 4ˆ’grain flake cereal, beaten<br>- 1 1/2 tablespoons sugar<br>- 3 1/2 teaspoons floor cinnamon<br>- 2 eggs<br>- 1 teaspoon water<br>- 4 (8ˆ’inch) flour tortillas Oil for deepˆ’frying Cinnamon put together with sugar Whipped product<br>- 4 maraschino cherries","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Sort ice product into 4 balls. Position within just baking pan and freeze potent, 2 several hours or more time. Mixture cereal, sugar and cinnamon. Divide both amongst 2 pie plates or other shallow packing containers. Ba.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7976/el-pollo-loco-chicken"},{"id":"7972","title":"Frosting:","ingredients":"- 12 ozs. semisweet chocolate, chopped<br>- 3/4 cup unsalted butter<br>- 1/2 cup warm water<br>- 1 Tablespoon corn syrup<br>- 1 Tablespoon vanilla extract","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat the oven to 375 F. To create the cake, stage the cocoa in just a very low bowl and whisk inside boiling water to style a paste. Blend the chocolate and milk inside a saucepan earlier mentioned medium warm. Stir c.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7972/frosting"},{"id":"7971","title":"For the filling:","ingredients":"- 1 Tablespoon unsweetened Dutch procedure cocoa, + 1ˆ’3/4 teaspoons<br>- 2 cups boiling water<br>- 3/4 cup sugar, + 3ˆ’1/2 teaspoons<br>- 1 oz. bittersweet chocolate, chopped<br>- 2 Tablespoons cornstarch<br>- 1 Tablespoon chilly water<br>- 1/4 Teaspoon salt<br>- 1 Teaspoon vanilla extract<br>- 2 Tablespoons unsalted butter","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7971/for-the-filling"},{"id":"7970","title":"Eatmore Bars","ingredients":"- 1/2 cup unsweetened Dutchˆ’treatment cocoa, or Hersheys Eu<br>- 2 Tablespoons boiling water<br>- 2 ozs. unsweetened chocolate (2 squares), chopped<br>- 3/4 cup milk<br>- 2 cups granulated sugar<br>- 2 sticks unsalted butter, marginally softened<br>- 2 Tablespoons unsalted butter, for cake pans<br>- 4 eggs, divided<br>- 2 Teaspoons vanilla extract<br>- 2 cups allˆ’cause flour, + 1 Tablespoon for pans<br>- 1 Teaspoon baking powder<br>- 1 Teaspoon salt<br>- 1 Teaspoon baking soda","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7970/eatmore-bars"},{"id":"7969","title":"Dunkin Doughnuts","ingredients":"- 1 cup peanut butter<br>- 1 cup corn syrup<br>- 1/2 cup chocolate chips<br>- 1 cup brown sugar<br>- 3/4 cup peanuts<br>- 1/2 cup sesame seeds<br>- 1ˆ’1/2 cup rice krispies<br>- 1/2 cup sunflower seeds (uncooked, shelled)","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Simmer peanut butter, corn syrup, chocolate chips, and brown sugar jointly for 8ˆ’10 minutes. Incorporate within just being elements. Push on to cookie sheet. Interesting and lower into bars. Do NOT put within refrigerat.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7969/dunkin-doughnuts"},{"id":"7964","title":"Double Tree Resort Chocolate Chip Cookies","ingredients":"- 1 Pound Plums halved and pitted<br>- 1 Pound Apricots halved and pitted<br>- 1 1/4 Cups Cider vinegar<br>- 3/4 Cup Water","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7964/double-tree-resort-chocolate-chip-cookies"},{"id":"7963","title":"Domino's Pizza Sauce","ingredients":"- 2 cups flour<br>- 1/2 tsp. baking soda<br>- 1/4 tsp salt<br>- 1 cup oats (raw)<br>- 3/4 cup sugar<br>- 3/4 cup Darkish Brown sugar<br>- 1 cup butter, softened<br>- 2 high eggs<br>- 2 tsp. vanilla<br>- 1 tsp. lemon juice<br>- 12 oz. chocolate chips<br>- 1 1/2 cup walnuts","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 375 stages. Evenly grease cookie sheets. Room the butter within just a enormous bowl and product frivolously with an electrical mixer. Increase the sugars and fight upon medium tempo for pertaining to 2 m.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7963/dominos-pizza-sauce"},{"id":"7953","title":"Crab Ragoon","ingredients":"- 1ˆ’1/2 cups flour<br>- 1/2 cups sugar<br>- 2 teaspoons baking powder<br>- 1/2 teaspoon salt<br>- 1/4 cups butter<br>- 1 (6 oz.) pkg. Nestle's semiˆ’lovable chocolate morsels<br>- 1/4 cups milk<br>- 1 egg<br>- 1 (21 oz.) can cherry pie filling<br>- 1/2 cups crazy, finely chopped<br>- 1 tablespoon oil, medˆ’small warmth, with 2ˆ’oz pecan elements. Stir simply just until finally heated and hardly bubbly. Sprinkle with 4 tablespoons sugar.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 350F. Inside of substantial bowl, mix flour, sugar, baking powder, salt and butter; minimize with pastry blender until finally crumbs are dimension of high peas. Soften in excess of sizzling (not boiling).<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7953/crab-ragoon"},{"id":"7878","title":"Butterfingers","ingredients":"- 1/2 cups gentle corn syrup<br>- 1/4 cup butter, softened<br>- 1 teas. vanilla<br>- 1/4 teas. salt<br>- 3 cups powdered sugar<br>- 4 drops yelllow foodstuff coloring<br>- 2 drops purple foodstuff coloring<br>- 1 ˆ’ 12 oz. bag milk chocolate chips<br>- 2 Tbls. shortening","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Mix corn syrup, butter, vanilla and salt in just enormous bowl. Battle effectively with electrical mixer. Incorporate sugar, one cup at a season, blending via hand right after each individual addition. Remove around 1/3 .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7878/butterfingers"},{"id":"7877","title":"Burger King's Hershey Sundae Pie","ingredients":"- 1 Cup Peanut Butter<br>- 1/3 cup light-weight corn syrup<br>- 1 cup sugar<br>- 1/3 cup water","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Melted Milk Chocolate Cook syrup, sugar, and water to 310 F. Remove in opposition to warmth. Stir in just warmed peanut butter (sizzling a little bit inside of microwave) right until properly merged. Pour into a greased .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7877/burger-kings-hershey-sundae-pie"},{"id":"7876","title":"layer 1:","ingredients":"- 8 Ounce product cheese<br>- 3/4 c. powder suger<br>- 8 Ounces coolˆ’whip<br>- 1 Teaspoon vanilla<br>- 1 lg. box chocolate pudding milk","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Whip cheese until softened, incorporate powdered sugar mix properly, incorporate being components, mixing very well, stage inside crust Milk coolˆ’whip chocolate curls Create pudding as directed minus 1/2 c. milk. Incorp.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7876/layer-1"},{"id":"7846","title":"Bob Evan's Colonial Dressing","ingredients":"- 1 5 oz. pkg. Jellˆ’O Instantaneous Vanilla Pudding<br>- 2 cups chilly skim milk (you may well seek the services of any milk you including)<br>- 1/2 cup whipping product, whipped<br>- 1ˆ’1/4 cup creamy peanut butter<br>- 1 prebaked pie shell of your determination (employ the service of a geared up designed, refrigerated crust, or you can bake your personal), flippantly browned<br>- 1 ˆ’ 8 Ounce container of Awesome Whip (or retailer brand name very similar) Garnish: chocolate syrup &amp; beaten peanuts","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Whisk with each other pudding incorporate and chilly milk inside bowl until eventually creamy. Increase 1/2 cup whipped whipping product, peanut butter. Whisk right until comprehensively combined. Pour into baked pie she.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7846/bob-evans-colonial-dressing"},{"id":"7826","title":"Ben & Jerry's Huge Chocolate Chip Cookies","ingredients":"- 1/4 cup White chocolate; chop coarse<br>- 1/4 cup Semisweet chocoate; chop<br>- 1/4 cup Pecan halves; chopped<br>- 1/4 cup Walnuts; chop coarse<br>- 1/4 cup Chocolate coated almonds; reduce inside 50 %<br>- 4 oz Unsweetened chocolate<br>- 1 cup Milk<br>- 2 Enormous Eggs<br>- 1 cup Sugar<br>- 1 cup Large or whipping product<br>- 1 teas Vanilla extract<br>- 1/2 teas Salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Blend the coarsely chopped chocolate, pecans, walnuts and chocolate coated almonds inside of a bowl, protect and refrigerate. Soften the unsweetened chocolate inside the greatest of a double boiler earlier mentioned warm.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7826/ben-jerrys-huge-chocolate-chip-cookies"},{"id":"7825","title":"Ben & Jerry's Fresh new Ga Peach Ice Product","ingredients":"- 1/2 cup Butter, area temperature<br>- 1/4 cup Granulated sugar<br>- 1/3 cup Brown sugar<br>- 1 Hefty egg<br>- 1/2 teas Vanilla extract<br>- 1 cup (+ 2 teas) All Reason Flour<br>- 1/2 teas Salt<br>- 1/2 teas Baking Soda<br>- 1 cup Semisweet Chocolate Chips<br>- 1/2 cup Coarsely Chopped Walnuts<br>- 1. Preheat the oven to 350F.<br>- 2. Fight the butter and both of those sugars inside of a heavy blending bowl till gentle and fluffy. Incorporate the egg and vanilla extract and combine properly.<br>- 3. Incorporate the flour, salt, and baking soda inside of an additional bowl. Include the dry substances to the batter and blend until finally nicely merged. Stir in just the chocolate chips and walnuts.<br>- 4. Reduce the dough by means of minor scoops 2 to 3 inches aside upon an ungreased cookie sheet. Flatten just about every scoop with the again of a spoon to above 3 inches inside of diameter.<br>- 5. Bake till the facilities are nevertheless a little tender to the contact, 11 to<br>- 14 minutes. Permit amazing upon the cookie sheet for 5 minutes, then shift to racks to interesting carefully.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Results in 12 to 15 cookies.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7825/ben-jerrys-fresh-new-ga-peach-ice-product"},{"id":"7822","title":"Beef Jerky","ingredients":"- 1/4 cup shaved semiˆ’lovable chocolate bars<br>- 1/4 cup fresh new Bing cherries, halved and pitted (you may possibly employ the service of canned cherries, nevertheless be yes to drain the syrup)<br>- 2 enormous eggs<br>- 3/4 cup sugar<br>- 2 cups weighty or whipping product<br>- 1 cup milk<br>- 1. Issue the shaved chocolate flakes and the cherries inside of independent bowls. Address and refrigerate.<br>- 2. Whisk the eggs inside a blending bowl right up until mild and fluffy, 1 to 2 minutes. Whisk inside the sugar, a small at a season, then move forward whisking right until totally merged, more than 1 instant even further. Pour inside of the product and milk and whisk to mixture.<br>- 3. Move the mix to an ice product manufacturer and freeze immediately after the manufacturer's directions.<br>- 4. Following the ice product stiffens (concerning 2 minutes ahead of it is finished), increase the chocolate and the cherries, then carry on freezing right until the ice product is prepared.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7822/beef-jerky"},{"id":"7818","title":"Baby Ruth Bars","ingredients":"- 1 cup gentle product<br>- 1 can sweetened condensed milk (14 oz.)<br>- 1 2/3 cups Irish whiskey<br>- 1 teaspoon quick espresso<br>- 2 tablespoons chocolate syrup<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon almond extract","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Incorporate all the elements within just a blender and combine at large pace for with regards to 20 seconds. Move to a refreshing bottle with a tightly fitting cap. Retail outlet, refrigerated, and shake perfectly right .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7818/baby-ruth-bars"},{"id":"7817","title":"Bake 350 for more than 15 minutes. Topping:","ingredients":"- 6 oz. offer. chocolate chips<br>- 1/2 6 oz. offer butterscotch chips<br>- 2/3 cup peanut butter<br>- 1 cup chopped insane/peanuts","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Soften alongside one another and spread upon best. Slash into bars after amazing.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7817/bake-350-for-more-than-15-minutes-topping"},{"id":"7799","title":"Andouille Sausage","ingredients":"- 2 cups flour<br>- 1 tsp. baking powder<br>- 3 /4 tsp. salt<br>- 1/4 tsp. baking soda<br>- 1 1/4 sticks unsalted butter (10 Tbsp.)<br>- 2 cups packed golden brown sugar<br>- 2 hefty eggs<br>- 2 tsp. vanilla<br>- 3/4 cup chocolate chips<br>- 3/4 cup chopped pecans","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat oven to 350 ranges. Flour and butter a 9 x13 x 2 pan. Sift flour into a bowl. Combination flour, baking powder, salt, and baking soda. Preset apart. Soften butter. Within just blending bowl, stage melted butter a.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7799/andouille-sausage"},{"id":"7797","title":"Almond Bark","ingredients":"- 4 c (8 1/2ˆ’oz) shredded coconut<br>- 1/4 c Mild corn syrup<br>- 1 pk (11 1/2ˆ’oz) milk chocolate components<br>- 1/4 c Vegetable shortening<br>- 26 Entire organic and natural almonds (1ˆ’oz)","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Line 2 substantial cookie sheets with waxed paper. Mounted enormous cord cooling rack upon paper; mounted apart. Vacation spot coconut within just significant bowl; mounted apart. Stage corn syrup inside of a 1ˆ’cup glas.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7797/almond-bark"},{"id":"7796","title":"A1 Sauce","ingredients":"- 1 Cup Complete blanched almonds<br>- 1 Tsp. Butter<br>- 1 Lb. White chocolate","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: This is a mircowave recipe. Issue almonds and butter within just a 9ˆ’inch glass pie plate. Cook upon significant (max. ability) 4 to 5 1/2 minutes, or right up until almonds are toasted, stirring 2 times all through coo.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7796/a1-sauce"},{"id":"7750","title":"Spaghetti with Purple Onions, Sunshine Dried Tomatoes, Balsamic Vinegar and Basil","ingredients":"- 455g/1lb dried spaghetti, the excellent you can get hold of<br>- Salt and recently flooring black pepper<br>- 200g/7oz caster sugar<br>- 200g/7oz butter<br>- 200g/7oz self rising flour, sifted<br>- 200ml/7fl oz double product<br>- 100g/3 ¾ oz butter<br>- 100g/3 ¾ oz perfect cooking chocolate<br>- 100g /3 ¾ oz icing sugar<br>- 170g/6oz butter<br>- 170g/6oz sugar<br>- 255g/9oz polenta<br>- 100g/ 3 ¾ oz undeniable flour<br>- 285ml / ½ a pint of solitary product. In close proximity to a pint of ice cubes.","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7750/spaghetti-with-purple-onions-sunshine-dried-tomatoes-balsamic-vinegar-and-basil"},{"id":"7746","title":"Spaghetti with Crimson Onions, Sunlight Dried Tomatoes, Balsamic Vinegar and Basil","ingredients":"- 455g/1lb dried spaghetti, the excellent you can acquire<br>- Salt and recently flooring black pepper<br>- 200g/7oz caster sugar<br>- 200g/7oz butter<br>- 200g/7oz self growing flour, sifted<br>- 200ml/7fl oz double product<br>- 100g/3 ¾ oz butter<br>- 100g/3 ¾ oz most straightforward cooking chocolate<br>- 100g /3 ¾ oz icing sugar<br>- 170g/6oz butter<br>- 170g/6oz sugar<br>- 255g/9oz polenta<br>- 100g/ 3 ¾ oz simple flour","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7746/spaghetti-with-crimson-onions-sunlight-dried-tomatoes-balsamic-vinegar-and-basil"},{"id":"7734","title":"Mouth watering Tuscan Tart","ingredients":"- 375g dessert shortcrust pastry<br>- 284ml solitary product<br>- 200g continental dim chocolate (75% bare minimum cocoa solids)<br>- 30g butter","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7734/mouth-watering-tuscan-tart"},{"id":"7701","title":"Chocolate and Pear Tart","ingredients":"- 125g flooring almonds<br>- 125g butter, softened<br>- 95g caster sugar<br>- 185g Luxurious Continental Belgian darkish chocolate, melted","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7701/chocolate-and-pear-tart"},{"id":"7700","title":"Chocolate Pudding","ingredients":"- 200g caster sugar<br>- 200g butter<br>- 200g self-expanding flour<br>- 100g put together dried dates and apricots<br>- 75g flaked almonds<br>- 100g cooking chocolate (70% cocoa solids), weakened<br>- 100g butter<br>- 100g cooking chocolate (70% cocoa solids)<br>- 100g icing sugar<br>- flour and baking powder. Combine properly and fold within the dates, apricots, ridiculous and chocolate sections. Pour the combination into the tins. Bake for just about 20","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7700/chocolate-pudding"},{"id":"7699","title":"Chocolate Refrigerator Cake","ingredients":"- 200g digestive biscuits<br>- 110g complete pecan crazy, somewhere around chopped<br>- 110g pistachio outrageous, peeled<br>- 150g unsalted butter<br>- 1 tablespoon golden syrup<br>- 200g Luxurious continental Belgian dim chocolate","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7699/chocolate-refrigerator-cake"},{"id":"7698","title":"Chocolate Brownies","ingredients":"- 60g Luxurious Continental Belgian darkish chocolate, harmed into very little elements<br>- 75g lard<br>- 200g caster sugar<br>- 95g simple flour<br>- 1 teaspoon baking powder<br>- 125g shelled walnuts","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7698/chocolate-brownies"},{"id":"7681","title":"CHOCOLATE CHIP SKILLET COOKIE","ingredients":"- 2 cups all-rationale flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 3 cup moreover 1 teaspoon unsalted butter, softened<br>- 1 cup sugar<br>- 3 cup packed brown sugar<br>- 2 teaspoons vanilla extract","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7681/chocolate-chip-skillet-cookie"},{"id":"7679","title":"CHOCOLATE-ALMOND FONDUE","ingredients":"- 2 cups simple soymilk<br>- 1 cup butter<br>- 1 cup almond components","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7679/chocolate-almond-fondue"},{"id":"7670","title":"SPICED CHOCOLATE CAKE","ingredients":"- 4 tablespoons cocoa powder<br>- 1 teaspoon cinnamon<br>- 1 teaspoon cayenne pepper<br>- 1 teaspoon sugar<br>- 1 teaspoon salt<br>- 1 teaspoon baking powder<br>- 4 tablespoons butter, melted<br>- 1 cup milk, or soymilk<br>- 2 cups incredibly hot water","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7670/spiced-chocolate-cake"},{"id":"7407","title":"CINCINNATI CHILI","ingredients":"- 3 cloves garlic, minced<br>- 1 cup beef broth<br>- 2 tablespoons chili powder<br>- 2 tablespoons semisweet chocolate chips<br>- 2 tablespoons purple wine vinegar<br>- 2 tablespoons honey<br>- 1 tablespoon pumpkin pie spice<br>- 1 teaspoon flooring cumin<br>- 1 teaspoon floor cardamom<br>- 1 teaspoon floor cloves<br>- Salt and recently floor black pepper to flavor<br>- 1 pound cooked pasta of your option<br>- 4 cups American or Cheddar cheese, shredded","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7407/cincinnati-chili"},{"id":"7215","title":"Chocolate Malted Milk","ingredients":"- 3/4 c. milk<br>- 1 egg<br>- 2 Tb. malted milk<br>- 2 Tb. chocolate sirup","directions":"1. Unique step: method with malted grains. It arrives inside powder kind and may perhaps be ordered inside of bottles of different dimensions. It is very well to continue to keep a beneficial brand name of malted<br>2. Unique step: 167 / 211<br>3. Unique step: milk upon hand, as there are different employs to which it can be put. CHOCOLATE MALTED MILK<br>4. Unique step: Pair drops of vanilla<br>5. Unique step: Pinch of salt","url":"https://recipe.bluelayer.org/recipe/7215/chocolate-malted-milk"},{"id":"7214","title":"Egg Chocolate","ingredients":"- 3/4 c. milk<br>- 1 egg<br>- 2 Tb. chocolate sirup","directions":"1. Unique step: EGG CHOCOLATE<br>2. Unique step: Pair drops of vanilla<br>3. Unique step: Pinch of salt<br>4. Unique step: Combine all the components and combat with an egg beater or shake very carefully within just a shaker. Provide within a glass with cracked ice.","url":"https://recipe.bluelayer.org/recipe/7214/egg-chocolate"},{"id":"7211","title":"Chocolate Sirup","ingredients":"- 4 sq. chocolate<br>- 1 c. water<br>- 3/4 c. sugar","directions":"1. Unique step: to plenty of desserts, that it is perfectly for the housewife to realize how to plan it. It may well be retained an indefinite period of season if it is put into a glass jar and sealed. Below, as within the planning of other<br>2. Unique step: 166 / 211<br>3. Unique step: sirups, a tablespoonful or 2 of corn sirup or glucose will guidance to maintain the sirup in opposition to crystallizing.<br>4. Unique step: CHOCOLATE SIRUP<br>5. Unique step: Soften the chocolate inside a saucepan, stir within just the water, and include the sugar. Boil right up until a thick sirup is fashioned.","url":"https://recipe.bluelayer.org/recipe/7211/chocolate-sirup"},{"id":"7200","title":"Incredibly Hot Chocolate","ingredients":"- 2 c. milk<br>- 1/4 c. sugar<br>- 2 c. boiling water","directions":"1. Unique step: or 2 of whipped product.<br>2. Unique step: Very hot CHOCOLATE<br>3. Unique step: 1-1/2 sq. unsweetened chocolate<br>4. Unique step: Handful of grains of salt<br>5. Unique step: Scald the milk. Soften the chocolate higher than the fire, incorporate the sugar and salt, and bit by bit stir inside of the boiling water. Issue about the fire, permit boil for 2 or 3 minutes, and increase the scalded milk. Mill and provide undeniable or with whipped product.","url":"https://recipe.bluelayer.org/recipe/7200/incredibly-hot-chocolate"},{"id":"7189","title":"Nougat","ingredients":"- 3 c. sugar<br>- 1/4 c. strained honey<br>- 1 c. water<br>- 2 egg whites<br>- 1 tsp. vanilla<br>- 2 c. nut meats","directions":"1. Unique step: NOUGAT<br>2. Unique step: 1-1/2 c. corn sirup<br>3. Unique step: Put the sugar, corn sirup, honey, and water alongside one another and cook right until a temperature of 260 amounts is realized or a brittle ball will sort in just water. Overcome the egg whites rigid and pour the mass slowly but surely into them, conquering regularly right until the blend grows rigid and waxy. Then include the vanilla and nut meats. Combine perfectly and pour into a little box or pan protected with waxed paper. If chocolate is to be applied for flavoring, incorporate the preferred total simply just just before pouring the combination into the pan. Although it contains cooled adequately, lower within squares or slices.","url":"https://recipe.bluelayer.org/recipe/7189/nougat"},{"id":"7186","title":"Orientals","ingredients":"- 5 c. granulated sugar<br>- 2 c. water<br>- 1 tsp. glycerine<br>- 6 drops acetic acid<br>- 2 egg whites","directions":"1. Unique step: Considering the fact that this kind of facilities are Pretty adorable, a a little sour chocolate is the perfect form with which to coat them. Confectioner's sour-cute chocolate will be discovered to be the greatest enough, nonetheless if this can't be ordered, sour chocolate may possibly be put together with adorable coating chocolate.<br>2. Unique step: ORIENTALS<br>3. Unique step: Vanilla<br>4. Unique step: Put the sugar, water, and glycerine more than the fire and stir until finally the sugar is dissolved. Clean down the facets of the kettle with a material, and merely as the combination starts to boil, include the acetic acid. Spot a deal with above the pan and make it possible for the blend to boil until finally a temperature of 238 levels is obtained upon the thermometer or a company ball that can be effortlessly saved within just the hands will style. Pour out upon a slab or a platter to awesome, and Although correctly neat commence to effort it as for fondant, yet initial overcome the egg whites until finally they are rigid. As before long as the sweet is gathered into a mass, pour the egg whites about it. Progress to do the job the sweet right up until all of the egg white is labored within just. Insert the vanilla in the course of this procedure. If the mix appears to be like rigid and the eggs do not function inside of,<br>5. Unique step: 137 / 211","url":"https://recipe.bluelayer.org/recipe/7186/orientals"},{"id":"7178","title":"2 Layer Fudge","ingredients":"- 4 c. sugar<br>- 6 Tb. corn sirup<br>- 2 Tb. butter<br>- 2 sq. chocolate<br>- 1 tsp. vanilla","directions":"1. Unique step: 2-LAYER FUDGE<br>2. Unique step: 1-1/2 c. milk<br>3. Unique step: Pinch of salt<br>4. Unique step: 130 / 211<br>5. Unique step: Mixture the sugar, milk, corn sirup, butter, and salt, and cook right until a rather delicate ball will kind. Move 50 percent of the mix to yet another pan and increase to it the chocolate, which includes been melted. Boil each individual combination until finally it assessments 238 ranges with the thermometer or a delicate ball that can be","url":"https://recipe.bluelayer.org/recipe/7178/2-layer-fudge"},{"id":"7177","title":"Fudge No 2","ingredients":"- 3/4 c. milk<br>- 2 c. sugar<br>- 1/4 c. corn sirup<br>- 2 Tb. butter<br>- 2 sq. chocolate<br>- 1 tsp. vanilla","directions":"1. Unique step: FUDGE No. 2<br>2. Unique step: Pinch of salt<br>3. Unique step: Cook the milk, sugar, corn sirup, butter, and salt till the blend will style a fairly gentle ball any time attempted in just water. Incorporate the chocolate and cook back again right up until a tender ball that can be treated will kind or the thermometer registers 236 levels. Remove towards the fire, interesting with out stirring right until completely chilly, and then incorporate the vanilla. Combat until eventually creamy, pour into buttered pans, minimize into squares, and provide.","url":"https://recipe.bluelayer.org/recipe/7177/fudge-no-2"},{"id":"7176","title":"Fudge No 1","ingredients":"- 3 c. sugar<br>- 2 Tb. butter<br>- 2 sq. chocolate<br>- 1 Tb. corn starch<br>- 3 Tb. water<br>- 1 tsp. vanilla","directions":"1. Unique step: 129 / 211<br>2. Unique step: produced as fudge. Even men and women very little well-informed within sweet generating comprise achievements with sweet of this form. A further usefulness of fudge is that it can be manufactured up out of the blue, Quite small year remaining essential within its planning. Many sorts of fudge may well be generated, the one offered in just the accompanying recipe becoming a chocolate fudge that contains a reduced amount of corn starch.<br>3. Unique step: FUDGE No. 1<br>4. Unique step: 1-1/4 c. milk<br>5. Unique step: Pinch of salt","url":"https://recipe.bluelayer.org/recipe/7176/fudge-no-1"},{"id":"7175","title":"Chocolate Caramels","ingredients":"- 1 c. molasses or 1 c. maple sirup<br>- 1/2 c. corn sirup<br>- 2 c. sugar<br>- 1 pt. milk<br>- 2 Tb. butter<br>- 2 sq. chocolate<br>- 1 tsp. vanilla","directions":"1. Unique step: CHOCOLATE CARAMELS<br>2. Unique step: Pinch of salt<br>3. Unique step: Cook the molasses or maple sirup, the corn sirup, and the sugar with 1 cupful of the milk until finally the mix will sort a comfortable ball within just chilly water. Then include the remainder of the milk and cook until eventually the mix is thick. Incorporate the butter, chocolate, and salt, and cook until finally a difficult ball will kind in just chilly water or a temperature of 248 stages is realized, stirring generally to reduce burning. Include the vanilla, pour upon a buttered show up, interesting, lower, and provide.<br>4. Unique step: * * * * * Product CANDIES<br>5. Unique step: NATURES OF Product CANDIES","url":"https://recipe.bluelayer.org/recipe/7175/chocolate-caramels"},{"id":"7165","title":"Coating With Chocolate","ingredients":"- 4 oz. milk chocolate<br>- 2 oz. sour chocolate<br>- 1/2 oz. paraffin","directions":"1. Unique step: If it is probable to protected a every month coating chocolate, this must be reached, for it makes improved achievement than does a chocolate that can be composed. Still, except one life in just a Area the place confectioner's products are upon sale, it is just about not possible to order a chocolate of this type. In just this kind of an celebration, a alternative that will confirm unbelievably adequate for sweet to be consumed in just the home and not to be bought could be developed as follows:<br>2. Unique step: COATING CHOCOLATE<br>3. Unique step: To plan the chocolate, put all the substances within a double boiler and permit them to soften, getting mindful that not a one lose of water nor other international product falls into the mix. Do not go over the boiler, for then the steam will condense upon the inside of of the deal with and tumble<br>4. Unique step: into the chocolate. As this will damage the chocolate as a result that it are not able to<br>5. Unique step: be made use of for coating, the pan within just which the chocolate is melted really should","url":"https://recipe.bluelayer.org/recipe/7165/coating-with-chocolate"},{"id":"7073","title":"Chocolate Pie","ingredients":"- 1 c. sugar<br>- 2/3 c. flour<br>- 1/8 tsp. salt<br>- 1 egg<br>- 1/2 tsp. vanilla","directions":"1. Unique step: be pasty.<br>2. Unique step: CHOCOLATE PIE<br>3. Unique step: 2-1/2 c. milk<br>4. Unique step: 1-1/2 sq. sour chocolate<br>5. Unique step: Warmth the milk to scalding within a double boiler. Combine the sugar, flour, and salt and incorporate to the milk. Cook higher than the flame right up until the flour includes thickened. Return to the double boiler and cook for 10 or 15 minutes for a longer time. Soften the chocolate higher than warm water and incorporate to the blend. Overcome the egg and incorporate little by little to the mix, remove versus the fire, and insert the vanilla. Pour into a baked pie crust, include with meringue, if chosen, and bake inside of a delicate oven for 10 to 15 minutes. If the meringue is omitted, awesome and go over with whipped product simply just in advance of serving.","url":"https://recipe.bluelayer.org/recipe/7073/chocolate-pie"},{"id":"7055","title":"Chocolate Pudding","ingredients":"- 1/4 c. butter<br>- 3/4 c. sugar<br>- 2 eggs<br>- 3 tsp. baking powder<br>- 1/4 tsp. soda","directions":"1. Unique step: is favored.<br>2. Unique step: CHOCOLATE PUDDING (Plenty of to Provide 8)<br>3. Unique step: 1-1/2 c. milk<br>4. Unique step: 1-1/2 c. flour<br>5. Unique step: 1-1/4 sq. unsweetened chocolate","url":"https://recipe.bluelayer.org/recipe/7055/chocolate-pudding"},{"id":"7054","title":"Chocolate Bread Pudding","ingredients":"- 2 c. stale bread crumbs<br>- 4 c. milk<br>- 1 sq. unsweetened chocolate<br>- 1/2 c. sugar<br>- 2 eggs<br>- 1/4 tsp. salt<br>- 1 tsp. vanilla","directions":"1. Unique step: CHOCOLATE BREAD PUDDING (Ample to Provide 8)<br>2. Unique step: Soak the bread crumbs within just 3 cupfuls of the milk. Soften the chocolate in just a saucepan and insert the sugar and the getting cup of milk. Cook right up until the combination is gentle and include this to the bread and milk. Overcome the eggs and insert them. Incorporate the salt and vanilla. Pour into a buttered baking dish and bake for with regards to 45 minutes within a delicate oven. Minimize into slices and provide with challenging or custard sauce.","url":"https://recipe.bluelayer.org/recipe/7054/chocolate-bread-pudding"},{"id":"7044","title":"Pierrot Pudding","ingredients":"- 1/2 c. butter<br>- 1 c. sugar<br>- 3/4 c. milk<br>- 5 tsp. baking powder<br>- 2 egg whites<br>- 1 tsp. vanilla","directions":"1. Unique step: PIERROT PUDDING (Ample to Provide 6)<br>2. Unique step: 2-1/2 c. flour<br>3. Unique step: Product the butter and increase the sugar little by little. Then insert the milk alternately with the flour, to which contains been additional the baking powder. Overcome the whites of the eggs right until they are rigid and fold them into the combination. Increase the vanilla. Butter baking-powder cans or other molds, fill them 50 percent finish with the blend, change the addresses, which should really way too be buttered, and point inside of a kettle of boiling water. Strengthen them towards the backside of the kettle by means of implies of a rack, consist of the water occur fifty percent path up in excess of the molds, and include intently. If lower molds are made use of, steam them simply just 1 hour. If a substantial mildew is utilized, steam towards 1-1/2 to 2 several hours, by no means allowing for the water to get hold of in this article the boiling truth. Remove in opposition to the molds and provide with scorching chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/7044/pierrot-pudding"},{"id":"7036","title":"Recipes For Cup And Reduce Cakes","ingredients":"- 2/3 c. butter<br>- 2 c. sugar<br>- 4 eggs<br>- 4 tsp. baking powder<br>- 1/4 tsp. mace<br>- 1 c. milk<br>- 1 tsp. vanilla<br>- 1/3 c. butter<br>- 1/3 c. sugar<br>- 1/3 c. molasses","directions":"1. Unique step: create. The very same variety it will deliver will rely, of training course, upon the sizing of the cakes; the more compact they are the far better will be their selection.<br>2. Unique step: CUP CAKES<br>3. Unique step: (Adequate for 1-1/2 Dozen Cakes)<br>4. Unique step: 3-1/4 c. flour<br>5. Unique step: Product the butter and increase the sugar. Fight the eggs and insert them. Sift the flour, baking powder, and mace with each other, and insert alternately with the milk. Taste with the vanilla, put into greased and floured muffin pans, and bake. Protect with chocolate icing and provide.","url":"https://recipe.bluelayer.org/recipe/7036/recipes-for-cup-and-reduce-cakes"},{"id":"7034","title":"Raw Icings","ingredients":"- 1 c. confectioner's sugar<br>- 2 Tb. chilly water<br>- 1 tsp. lemon juice<br>- 1 egg white<br>- 2 tsp. chilly water<br>- 1/2 tsp. vanilla<br>- 4 Tb. orange juice<br>- 1 sq. chocolate<br>- 3 Tb. boiling water<br>- 1/2 tsp. vanilla","directions":"1. Unique step: 90. The substances made use of inside of raw icings make a decision to a guaranteed<br>2. Unique step: extent the utensils expected to create the icings. A great-mesh cord sifter<br>3. Unique step: need to be utilized to sift the sugar. A bowl of the acceptable measurement to combine the<br>4. Unique step: material ought to be decided on, and a picket spoon ought to moreover be guarded<br>5. Unique step: for this motive, though a silver spoon will solution if a picket one is","url":"https://recipe.bluelayer.org/recipe/7034/raw-icings"},{"id":"7024","title":"Corn-starch Cake","ingredients":"- 1/2 c. butter<br>- 1 c. sugar<br>- 1/2 c. corn starch<br>- 2 tsp. baking powder<br>- 1/2 c. milk<br>- 3 egg whites<br>- 1/2 tsp. vanilla<br>- 1/2 tsp. lemon extract","directions":"1. Unique step: CORN-STARCH CAKE<br>2. Unique step: 1-1/4 c. wheat flour<br>3. Unique step: Product the butter and incorporate the sugar little by little. Sift the corn starch, baking powder, and flour with each other. Increase the milk and then the dry components. Overcome the egg whites until eventually they are rigid and fold them within just. Insert the vanilla and lemon extract. Bake within just a loaf-cake pan. Ice with chocolate or caramel icing.","url":"https://recipe.bluelayer.org/recipe/7024/corn-starch-cake"},{"id":"7016","title":"Devil's Foods","ingredients":"- 1/4 c. butter<br>- 2 eggs<br>- 2 c. flour<br>- 4 tsp. baking powder<br>- 1 tsp. cinnamon<br>- 1/2 tsp. cloves<br>- 1/2 tsp. ginger<br>- 1/2 tsp. nutmeg<br>- 3/4 c. milk<br>- 2 sq. sour chocolate","directions":"1. Unique step: DEVIL'S Foods<br>2. Unique step: 1-1/4 c. sugar<br>3. Unique step: Product the butter, insert the sugar bit by bit, and fight the eggs and increase them. Sift the flour, baking powder, cinnamon, cloves, ginger, and nutmeg with each other, and include the milk alternately with People dry elements. Soften the chocolate in just a double boiler and stir into the cake mix. Incorporate the vanilla. Bake in just a flat pan in just a thick layer. Ice with chocolate icing and slash into 2-inch squares.","url":"https://recipe.bluelayer.org/recipe/7016/devils-foods"},{"id":"7015","title":"Bitter-milk Chocolate Cake","ingredients":"- 1/2 c. butter<br>- 1 egg<br>- 2 sq. chocolate<br>- 3/4 tsp. soda<br>- 1 c. bitter milk<br>- 1 tsp. vanilla","directions":"1. Unique step: Bitter-MILK CHOCOLATE CAKE<br>2. Unique step: 1-1/4 c. sugar<br>3. Unique step: 2-1/4 c. flour<br>4. Unique step: 97 / 173<br>5. Unique step: Product the butter, incorporate the sugar, and product nicely alongside one another. Fight the egg and insert to the butter and sugar. Soften the chocolate. Sift the flour and soda jointly, and insert to the blend alternately with the bitter milk. Combat very well jointly and include the vanilla and melted chocolate. Pour into a loaf-cake pan and bake.","url":"https://recipe.bluelayer.org/recipe/7015/bitter-milk-chocolate-cake"},{"id":"7014","title":"Chocolate Nut Cake","ingredients":"- 1/4 c. butter<br>- 1 c. sugar<br>- 1 egg<br>- 1 c. milk<br>- 2 c. flour<br>- 4 tsp. baking powder<br>- 2 sq. chocolate<br>- 1/2 c. chopped crazy<br>- 1 tsp. vanilla","directions":"1. Unique step: CHOCOLATE NUT CAKE<br>2. Unique step: Product the butter, insert the sugar slowly and gradually, fight the egg, and include it to the combination. Stir inside alternately the milk and the flour and baking powder. Soften the chocolate within just a double boiler and stir this into the dough. Fold within the chopped outrageous, insert the vanilla, and bake inside of a loaf or 2 in its place skinny levels. If baked in just levels, remove them in opposition to the pans<br>3. Unique step: and great. Ice the initially layer with a fairly thick masking of white boiled icing practically as thick as the layer by itself. Point the minute layer of<br>4. Unique step: cake upon best of this and include with a different thick layer of icing.","url":"https://recipe.bluelayer.org/recipe/7014/chocolate-nut-cake"},{"id":"6995","title":"Chocolate Mousse","ingredients":"- 2 sq. unsweetened chocolate<br>- 1 c. water<br>- 2 tsp. granulated gelatine<br>- 3 c. skinny product<br>- 1 tsp. vanilla<br>- 1 c. whipping product","directions":"1. Unique step: CHOCOLATE MOUSSE (Plenty of to Provide 6)<br>2. Unique step: 1-1/4 c. sugar<br>3. Unique step: Soften the chocolate within a double boiler. Insert the sugar and 50 % of the water. Cook above the flame until eventually the combination is thick and gentle. Melt the gelatine in just 1/4 cupful of water, carry the getting 1/4 cupful of water to the boiling truth, and dissolve the gelatine in just it. Include this to the cooked chocolate and sugar, warm the slender product inside a double boiler, and combine the 2. Insert the vanilla, anxiety, and amazing within a pan of ice<br>4. Unique step: water. At the time the blend starts off to thicken, whip the major product and fold<br>5. Unique step: it inside of. Mildew, pack in just ice and salt, and freeze.","url":"https://recipe.bluelayer.org/recipe/6995/chocolate-mousse"},{"id":"6973","title":"Chocolate Ice Product","ingredients":"- 2 c. sugar<br>- 1/2 tsp. salt<br>- 1/2 c. water<br>- 4 Tb. flour<br>- 3 sq. melted chocolate<br>- 2 eggs<br>- 5 c. milk<br>- 4 tsp. vanilla<br>- 2 c. skinny product","directions":"1. Unique step: the outcome.<br>2. Unique step: CHOCOLATE ICE Product (Enough to Provide 6)<br>3. Unique step: Mixture the sugar and water and cook until eventually a sirup styles. Include this to the melted chocolate and cook collectively until eventually the 2 are properly combined. Incorporate this combination to the heated milk and product, which include been expert with the salt and thickened with the flour. Fight the eggs and insert to the very hot blend, stirring speedily to stay clear of curding. Remove in opposition to the warmth,<br>4. Unique step: interesting, insert the vanilla, pressure, and freeze.<br>5. Unique step: 67 / 173","url":"https://recipe.bluelayer.org/recipe/6973/chocolate-ice-product"},{"id":"6970","title":"Marshmallow Whip","ingredients":"- 1/2 oz. or 2-1/4 Tb. unflavored gelatine<br>- 1 pt. water<br>- 1 c. sugar<br>- 3 egg whites<br>- 1/2 sq. chocolate","directions":"1. Unique step: MARSHMALLOW WHIP (More than enough to Provide 6)<br>2. Unique step: Purple coloring<br>3. Unique step: Strawberry flavoring<br>4. Unique step: Vanilla<br>5. Unique step: Soak the gelatine in just 1/2 cupful of water. Carry 1 cupful of water to the boiling place, dissolve the gelatine in just it, and Space within just ice water to great. Put the sugar to cook with 1/2 cupful of water, and cook till the sirup will spin a thread or right until it will sort a business ball after attempted inside chilly water. Fight the egg whites, pour the warm sirup bit by bit about them, and move forward overcoming. Insert the gelatine, which as a result of this season ought to be beginning to solidify. Divide the combination into a few equivalent components. To","url":"https://recipe.bluelayer.org/recipe/6970/marshmallow-whip"},{"id":"6953","title":"Chocolate Blanc Mange","ingredients":"- 1/3 c. sugar<br>- 1/4 c. cocoa<br>- 1/4 tsp. salt<br>- 2 c. milk<br>- 1/4 c. corn starch<br>- 1/2 tsp. vanilla","directions":"1. Unique step: CHOCOLATE BLANC MANGE (Enough to Provide 4)<br>2. Unique step: Combine the sugar, cocoa, and salt and moisten with some of the milk. Desired destination earlier mentioned the fire in just the internal pan of a double boiler and let it to occur to a boil. Moisten the corn starch with some of the milk and insert the take it easy to the cocoa combination within just the double boiler. Warm collectively within the boiler and stir the corn starch into this. Move forward stirring until eventually the<br>3. Unique step: 52 / 173<br>4. Unique step: corn starch consists of thickened the blend, and then cook for 30 to 35 minutes. Remove against the fire, incorporate the vanilla, pour into a mould moistened with chilly water, great, and provide with sweetened product, custard sauce, or as listed within Fig. 3.","url":"https://recipe.bluelayer.org/recipe/6953/chocolate-blanc-mange"},{"id":"6944","title":"Sauces","ingredients":"- 1 c. milk<br>- 2 Tb. sugar<br>- 1/2 Tb. corn starch<br>- 1 egg<br>- 1/2 tsp. vanilla<br>- 1 sq. chocolate<br>- 1 c. milk<br>- 4 Tb. sugar<br>- 3/4 Tb. corn starch<br>- 1/2 tsp. vanilla","directions":"1. Unique step: accompaniments, still incredibly from time to time they are a great deal superior by means of the addition of<br>2. Unique step: a sauce of some style. For illustration, anytime a custard or a blanc mange is<br>3. Unique step: amazingly thick and significant, it can be developed additional agreeable to the flavor if it<br>4. Unique step: is aided with a sauce of some description. Number of recipes for sauces<br>5. Unique step: that may well be made use of with any chilly dessert within just will need of an accompaniment are","url":"https://recipe.bluelayer.org/recipe/6944/sauces"},{"id":"6742","title":"Chocolate Junket","ingredients":"- 3 c. milk<br>- 2 sq. chocolate<br>- 6 Tb. sugar<br>- 3/4 c. water<br>- 1/4 tsp. salt<br>- 1/2 tsp. vanilla<br>- 1 junket pill","directions":"1. Unique step: Space of the simple junket.<br>2. Unique step: CHOCOLATE JUNKET (Adequate to Provide 6)<br>3. Unique step: Warm the milk to 100 ranges Fahrenheit, screening within just the fashion defined inside Artwork. 62. Soften the chocolate within a saucepan, increase to it the sugar and 1 cupful of water, and cook right until delicate; then amazing and increase to the very hot milk, inserting within the salt, vanilla, and junket pill dissolved in just<br>4. Unique step: cupful of the water. Transform the junket into a dish or into molds and permit stand in just a heat level until eventually fixed; then chill and provide. In just arranging this recipe, it will be perfectly to observe that if adorable chocolate is utilised significantly less sugar than is specific could be applied.","url":"https://recipe.bluelayer.org/recipe/6742/chocolate-junket"},{"id":"6717","title":"A Great Cafe Dessert Recipe","ingredients":"- Juice versus 2 Top secret limes<br>- 2 tablespoons lemon juice<br>- 2 egg yolks<br>- 1 can Eagle Brand name condensed milk<br>- 2 cups whipped topping or whipped product<br>- One 9-inch baked pie crust or graham cracker pie crust (as within envision) or chocolate crust<br>- Grated chocolate or chocolate curls for a garnish","directions":"1. Within a mixer or via hand, overcome initial 4 components with each other<br>2. Fold within the whipping product<br>3. Pour into the crust of your preference, mounding to the centre<br>4. Garnish with grated chocolate or chocolate curls and/or extremely thinly sliced lime pieces","url":"https://recipe.bluelayer.org/recipe/6717/a-great-cafe-dessert-recipe"},{"id":"6714","title":"A Great Cafe Dessert Recipe in opposition to True Cafe Recipes","ingredients":"- 1/2 cup incredibly hot fudge sauce (above 2 tablespoons for each serving)<br>- 1/2 cup Strawberry preserves (over 2 tablespoons for each serving) Chocolate chip cookies, comfortable-design and style (6 medium measurement cookies), crumbled<br>- 2 bananas, sliced into chunks<br>- 1 pint of ice product, softened (Tin Roof Sundae, Chocolate Bite or Vanilla) Whipped product","directions":"1. Layer the elements inside of this acquire:<br>2. Crumbled cookies (help save 1/4the of the cookie crumbles to sprinkle around the performed dessert)<br>3. 1/2 cup Ice product for each dish<br>4. 1 tablespoon just about every of Fudge sauce and strawberry preserves above the ice product<br>5. The bananas components<br>6. A lot of whipped product<br>7. 1 Tablespoon of incredibly hot fudge sauce and one tablespoon of strawberry preserves<br>8. Becoming cookie crumbs<br>9. Address just about every dish with plastic wrap and freeze for at bare minimum one hour. Remove dishes towards the freezer somewhat right before serving.","url":"https://recipe.bluelayer.org/recipe/6714/a-great-cafe-dessert-recipe-in-opposition-to-true-cafe-recipes"},{"id":"6469","title":"CHOCOLATE MINT BREAD Groups: Breadmaker, Breads, Chocolate","ingredients":"• 1 package Yeast<br>• 1 1/2 tsp Salt<br>• 2 1/2 cup Much better for Bread flour<br>• 1 tbsp Vegetable oil<br>• 1/2 cup Wheat flour<br>• 2 tbsp White Creme de Menthe<br>• 1 tbsp Gluten<br>• 1 cup Quite heat water;+ 1 tb.<br>• 1/4 cup Prompint nonfat dry milk<br>• 1 cup Mint-chocolate morsels<br>• 3 tbsp Sugar","directions":"1. Add all elementsp (Unless of course CHOCOLATE MORSELS) into the pan in just the get listed. Decide on white bread and drive \"Get started.\" Add the chocolate at the \"beep,\" 88 minutesinto the cycle.<br>2. (33 minutes with Dak Turbo II) For a funtasticup dessert or adorable take care of,spread quarter-spherical slices with cream cheese mixed with the syrup in opput to green maraschino cherries furthermore a couple of drops of mint extract, then best with a halved cherry.<br>3. Shared by means of Barb Working day","url":"https://recipe.bluelayer.org/recipe/6469/chocolate-mint-bread-groups-breadmaker-breads-chocolate"},{"id":"6437","title":"Light-weight AND FLUFFY WAFFLES Types: Breads","ingredients":"• 2 EGGS<br>• 3/4 cup CHOPPED PECANS (OPTIONAL)<br>• 2 1/4 cup MILK<br>• 1 1/2 tsp CINNAMON (OPTIONAL)<br>• 3/4 cup OIL OR MELTED SHORTENING<br>• 2 cup PEL'D &amp; DICED APPLES (OPT'L)<br>• 2 1/2 cup FLOUR<br>• CRUMBLED BACON (OPTIONAL)<br>• 4 tsp BAKING POWDER<br>• 3 tbsp COCOA AND<br>• 3/4 tsp SALT<br>• 2 tbsp CHOC CHIPS (OPTIONAL)","directions":"1. In just substantial bowl beat eggs until gentle. Stir in just milk and vegetable oil or melted shortening.<br>2. Sift alongside one another flour, baking powder and salt and add to milk mix. Stir until delicate. Stir in just possibly pecans, cinnamon, apples, bacon or cocoa and chocolate chips, if favored.<br>3. Pour batter on to heart of hot waffle iron, cover and bake until eventually steaming helps prevent. Versus *Prodigy's Foodstuff and Wine Bulletin Board.","url":"https://recipe.bluelayer.org/recipe/6437/light-weight-and-fluffy-waffles-types-breads"},{"id":"6391","title":"BANANA Crack BREAD Types: Breadmaker, Breads, Ridiculous","ingredients":"• -BARB Working day GWHP32A<br>• 1 tsp Vanilla<br>• -Dak Gazette II<br>• 4 oz Banana-1 med; sliced<br>• 1 package Yeast<br>• -Right into the<br>• 3 cup Improved for Bread flour<br>• -Internal pan<br>• 2 tbsp Gluten<br>• 10 Frozen Strawberries; thawed<br>• 2 tbsp Sugar<br>• -With their liquid<br>• 1 tsp -Salt<br>• 1/3 cup Beaten pineapple; worn out<br>• 1/8 tsp Baking soda<br>• -E-book juice.<br>• 1/3 cup Prompint nonfat dry milk<br>• 1/3 cup Pineapple juice; from<br>• 1/3 cup Walnuts; damaged<br>• -The pineapple-heated<br>• 1 Egg<br>• 1/2 cup Chocolate chips<br>• 2 tbsp Vegetable oil<br>• 4 cup Maraschino cherries; tired","directions":"1. Place all elementsp (Until CHOCOLATE CHIPS AND CHERRIES) into the internal pan inside of the invest in listed; opint for white bread and force \"Commence.\" Cover the chips and cherries once the Auto Bakery \"beeps,\" 88 minutes into the cycle.<br>2. (33 min. with DAK Turbo II) Delectable no matter whether consumed clean, chilled or toasted, this soda fountain unique is even much more impressive after spread with cream cheese combined with minced maraschinos and their liquid.","url":"https://recipe.bluelayer.org/recipe/6391/banana-crack-bread-types-breadmaker-breads-ridiculous"},{"id":"6338","title":"Chocolate Chip Bread","ingredients":"• 1 package Yeast<br>• 4 tbsp Smallooth butter<br>• 3 cup Bread flour 1<br>• Egg<br>• 2 tbsp Brown sugar<br>• 1 cup Hot milk<br>• 2 tbsp White sugar<br>• 1/4 cup Water<br>• 1 tsp Salt<br>• 1 cup Chocolate chips<br>• 1 tsp Cinnamon","directions":"1. Put the to start with 10 componentsp into the pan, decide on white bread and drive begin. Although the Auto Bakery \"beeps\" 5 minutes versus the conclude of the minute mixing, include the chocolate chips.<br>2. Be aware: The chips are inclined to just take a minor effectively carried out, as a result convert the darkness deal with a little bit from mild.<br>3. This bread includes a cake-which include texture. Web page 93 Against Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6338/chocolate-chip-bread"},{"id":"6328","title":"Legitimate Chocolate Bread","ingredients":"• 1 package Yeast<br>• 1 Egg; unbeaten<br>• 3 cup Bread flour<br>• 1/4 cup Tender butter, or margerine<br>• 1/2 cup Sugar<br>• 1/2 tsp Vanilla<br>• 1/4 cup Unsweetened cocoa<br>• 1 cup Hot milk","directions":"1. Add all elementsp inside of the buy served, opint for whiter bread, and press begin. Towards Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6328/legitimate-chocolate-bread"},{"id":"6216","title":"DOUGHNUTS - PAN-1","ingredients":"• XKGR41A Wear Fifield<br>• 1 tsp Dry yeast<br>• 1 1/2 cup Bread flour (7 oz)<br>• TOPPINGS:<br>• 3/4 cup All explanation flour (3 1/2 oz)<br>• 3 oz Semi lovable chocolate;<br>• 3 tbsp Sugar<br>• -melted<br>• 2 tbsp Dry milk<br>• 1/2 cup Blanched almonds; cutped<br>• 1 tsp Salt<br>• 1/2 cup Powdered sugar<br>• 2 1/2 tbsp Butter<br>• 1/2 cup Whipped cream<br>• 3/4 cup Water<br>• 1/2 cup Cinnamon sugar (2 3/4 oz)","directions":"1. 1. Place 1st 6 componentsp inside of the bread pan. Add water. Conclude cover and location dry yeast into the yeast holder.<br>2. Decide on: Uncomplicated DOUGH Method. Force start out. (Breadmaker completes the simple dough method 2 several hours and 25 minutes afterwards) 2.<br>3. Divide the dough into 12 equivalent quantities. Roll just about every aspect into a ball. 3. Desired place on a lightly floured show up.<br>4. Address with a plasticup wrap and unwind for 20 minutes.) 4. Condition every ball as most popular, in just a ring, twisted, or inside of an oval condition.<br>5. Space on a greased baking pan. 5. Evidence at 90 deg. for 30 minutes or till just about doubled. 6. Deep fry the doughnutsp inside of 360 deg.<br>6. oil till golden brown. Allow neat. 7. Garnish with your determination of toppings. 8, If most popular, cut a gap on one finish of doughnut and fill with jelly or your most loved filling.","url":"https://recipe.bluelayer.org/recipe/6216/doughnuts-pan-1"},{"id":"6079","title":"Spiral-Patterned Sablée Cookies","ingredients":"1/2 re cipe e xtra butte ry s we e t pas check out dough<br>1 re cipe chocolate s ablé e dough Confe ctione rs ' s ugar for rolling Cocoa powde r for rolling<br>1 e gg white , evenly be ate n","directions":"First, unless of course you are employing nonstick pans, line 2 sheet pans with parchment paper or silicone baking mats.<br>Then, having confectioners' sugar for the simple dough and cocoa powder for the chocolate dough, roll each and every dough into a 7 as a result of 16-inch sheet, 1/8 to 1/4 inch thick.<br>Then, brush the undeniable dough sheet with egg white and level the chocolate dough sheet upon greatest.<br>Then, slim the edges as a result the sheets are flush.<br>Then, brush the chocolate sheet with egg white.<br>Then, starting off upon one of the lengthier aspects, roll up the sheets with each other as tightly as you can.<br>Then, pinch the seam consequently the cookies don't unravel.<br>Finally, refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/6079/spiral-patterned-sabl-e-cookies"},{"id":"6078","title":"Marbled Sablée Cookies","ingredients":"1/2 re cipe e xtra butte ry s we e t pas try out dough<br>1 re cipe chocolate s ablé e dough","directions":"First, except you are getting nonstick pans, line 2 sheet pans with parchment paper or silicone baking mats.<br>Then, squeeze every single dough into tough strips and bunch the strips alongside one another.<br>Then, employ your arms to roll the combined doughs into a cylinder, somewhat much less than 1 1/2 inches within diameter.<br>Then, lower the cylinder into--inch-thick rounds and set up the rounds upon the composed sheet pans.<br>Then, chill for 30 minutes.<br>Then, preheat the oven to 350°F.<br>Then, bake for regarding 12 minutes, or till just the slightest trace of browning is noticeable upon the edges of the cookies.<br>Finally, enable amazing until eventually established and then move to cooling racks, or allow for awesome within just the pans preset upon racks.","url":"https://recipe.bluelayer.org/recipe/6078/marbled-sabl-e-cookies"},{"id":"6077","title":"Chocolate Sablée Cookies","ingredients":"3/4 cup flour<br>-cup confe ctione rs ' s ugar<br>1/4 cup uns we e te ne d cocoa powde r<br>1/4 te as poon s alt<br>1/4 cup furthermore 2 desk s poons chilly butte r, slice into--inch s lice s<br>1 e gg white","directions":"First, until you are taking nonstick pans, line a sheet pan with parchment paper or silicone baking mats.<br>Then, in a food items processor, incorporate the flour, sugar, cocoa powder, and salt and procedure for 15 seconds, or right until very well put together.<br>Then, incorporate the butter and egg white and method for more than 20 seconds, or right up until the dough will come jointly in just a lumpy mass.<br>Then, take the dough versus the processor and condition into a 1 1/2 as a result of 15-inch log.<br>Then, refrigerate the dough for 45 minutes.<br>Then, preheat the oven to 375°F.<br>Then, reduce the dough-to 1/2 inch thick.<br>Finally, prepare the cookies within just rows upon the penned sheet pan.","url":"https://recipe.bluelayer.org/recipe/6077/chocolate-sabl-e-cookies"},{"id":"6071","title":"Devil's Foodstuff Cake","ingredients":"B utte r and flour for the cake pans<br>1 cup cake flour<br>1 1/2 te as poons baking s oda<br>1 te as poon baking powde r<br>1/4 te as poon s alt<br>1/2 cup butte r, s lice d, at place te mpe rature<br>6 ounce s bitte rs we e t chocolate , choppe d<br>1 cup s our cre am<br>3/4 cup s ugar<br>3 e ggs","directions":"First, preheat the oven to 350°F.<br>Then, butter and flour one or 2 9-inch cake pans.<br>Then, inside of a bowl, stir alongside one another the flour, baking soda, baking powder, and salt.<br>Then, mix the butter, chocolate, and bitter product inside of a warm-evidence bowl and House the bowl previously mentioned a saucepan of simmering water.<br>Then, stir until eventually delicate; remove versus the warmth as shortly as the chocolate contains melted.<br>Then, in a major bowl, whisk collectively the sugar and eggs until finally soft.<br>Then, stir the chocolate combination into the egg combination.<br>Finally, sift the dry substances about the chocolate-egg combination even though folding with a rubber spatula.","url":"https://recipe.bluelayer.org/recipe/6071/devils-foodstuff-cake"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances<br>1 garlic clove, beaten with salt<br>250g/9oz mayonnaise<br>1 tablespoon chopped contemporary chives<br>1 tablespoon chopped contemporary flat-leaf parsley<br>1 tablespoon recently squeezed<br>lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.<br>Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.<br>Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.<br>Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.<br>Then, inside a lower bowl, whisk the mustard and lemon juice with each other.<br>Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.<br>Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.<br>Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.<br>Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.<br>Then, insert 11⁄2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3⁄4pt substances 450ml/3⁄4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1⁄2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.<br>Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.<br>Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.<br>Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.<br>Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1⁄2 teaspoon cayenne pepper.<br>Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.<br>Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.<br>Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.<br>Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.<br>Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.<br>Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.<br>Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.<br>Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.<br>Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.<br>Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21⁄4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.<br>Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.<br>Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.<br>Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.<br>Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.<br>Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1⁄2 teaspoon peppercorns 1⁄2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.<br>Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.<br>Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.<br>Then, preheat the oven to 230°C/450°F/Gasoline mark 8.<br>Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.<br>Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43⁄4pt water.<br>Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.<br>Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.<br>Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.<br>Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.<br>Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.<br>Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb &amp; anchovies with thyme 319 Squid with wine &amp; rosemary 459 Tapenade 724 Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey &amp; lemon 566 Caramelized apple tarts 669 Curried carrot &amp; apple soup 38 Day &amp; apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit &amp; apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb &amp; apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry &amp; apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot &amp; orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot &amp; orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate &amp; apricot squares 703 Pork &amp; apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke &amp; prawn cocktail 86 artichokes Artichoke &amp; prawn cocktail 86 Chickpea &amp; artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach &amp; artichoke casserole 248 asparagus Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Broccoli &amp; asparagus fusilli 488 Courgette &amp; asparagus parcels 535 Grilled asparagus &amp; leeks 48 Salmon &amp; asparagus linguine 447 Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese &amp; avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango &amp; melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean &amp; bacon casserole 192 Banana &amp; pecan salad 114 Beef &amp; stout casserole 182 Tacky potato skins 80 Chicken &amp; bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon &amp; onions 321 Onion tart 161 Pâté en croûte 78 Pork &amp; liver pâté 77 Potato soup 27 Quails with bacon &amp; juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach &amp; bacon salad 116 Steak, kidney &amp; mushroom pie 270 Succotash 91 Tomato soup 29 Bacon &amp; lentil stew 192 Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey &amp; lemon 566 Baked barley &amp; huge bean casserole 256 Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 index baked beans Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil &amp; vegetable stew 249 Baked mozzarella &amp; tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot &amp; bitter soup 17 Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley &amp; large bean casserole 256 Barley &amp; pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley &amp; pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil &amp; rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean &amp; celery stew 237 Bean croquettes 137 Beansprout &amp; pepper salad 117 beansprouts Beansprout &amp; pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu &amp; broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus &amp; bean beef 269 Beef &amp; pork ragù 272 Beef &amp; stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini &amp; lovable peppers 263 Roast beef &amp; Yorkshire pudding 273 Beef &amp; cabbage pie 170 Beef &amp; lentil soup 21 Beef &amp; pork ragù 272 Beef &amp; pumpkin curry 268 Beef &amp; mushroom burgers 277 Beef &amp; stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato &amp; olive kebabs 276 Beef Wellington 264 beetroot Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Borscht 12 Crimson onion &amp; beetroot soup 36 Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean &amp; salsa salad 101 black beans Black bean &amp; salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear &amp; blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple &amp; blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese &amp; avocado dip 723 Blue cheese hotpot 534 Blue cheese &amp; avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear &amp; blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread &amp; butter pudding 590 Breaded mushrooms 58 Brie Apple &amp; Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea &amp; goat’s cheese salad 145 wide beans Baked barley &amp; wide bean casserole 256 Large bean, pea &amp; goat’s cheese salad 145 Tomato &amp; bean salad 100 broccoli Aromatic green casserole 240 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu &amp; broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Brown fish stew 236 brown rice Brown rice &amp; chicken salad 110 Brown rice stew 238 Cheese &amp; rice casserole 237 Marinated tomato &amp; rice salad 146 Brown rice &amp; chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton &amp; pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil &amp; vegetable stew 249 Chestnut &amp; sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh &amp; tofu 502 Veggie burgers 528 Butter bean &amp; chicken casserole 224 butter beans Butter bean &amp; chicken casserole 224 Quinoa &amp; butter beans 498 Tuscan bean &amp; tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef &amp; cabbage pie 170 Cabbage soup 45 Cabbage &amp; tofu 489 Duck with leek &amp; cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage &amp; tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn &amp; scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna &amp; bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango &amp; melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese &amp; capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot &amp; coriander soup 13 carrots Baked bean &amp; vegetable casserole 241 Carrot &amp; coriander soup 13 Curried carrot &amp; apple soup 38 Gado gado 513 Leek &amp; carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato &amp; carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans &amp; penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster &amp; cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean &amp; vegetable casserole 241 Bean &amp; celery stew 237 Black bean &amp; salsa salad 101 Celery &amp; Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery &amp; Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers &amp; lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple &amp; cheddar pie 172 Cheese &amp; crabmeat casserole 232 Ham &amp; cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni &amp; cheese 239 Cheese &amp; courgette quiche 165 Cheese &amp; crabmeat casserole 232 Cheese &amp; rice casserole 237 Cheese &amp; spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato &amp; olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut &amp; sprout sauté 494 chestnuts Chestnut &amp; sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice &amp; chicken salad 110 Butter bean &amp; chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; chickpea stew 341 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; veggies 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic &amp; herb chicken 366 Garlic &amp; lime chicken 380 Garlic &amp; nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut &amp; orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken &amp; rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken &amp; lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken &amp; feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; greens 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken &amp; chickpea stew 341 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana &amp; chicory salad 119 Orange &amp; chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles &amp; peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig &amp; chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom &amp; ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms &amp; peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot &amp; chive salad 113 Chive omelette stir-fry 127 Chocolate &amp; apricot squares 703 Chocolate &amp; pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus &amp; chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef &amp; onions 261 Chunky vegetable chilli 254 Steak, kidney &amp; mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta &amp; Parma ham 336 Parma ham &amp; pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon &amp; nutmeg ice product 620 Cinnamon &amp; nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate &amp; pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.<br>Then, soups and salads • Starters and canapés.<br>Then, fish, meat and poultry • Vegetarian and vegetable dishes.<br>Then, pasta and rice • Desserts and cute snacks.<br>Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 &gt; £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"6058","title":"Easter biscuits","ingredients":"1⁄2 teaspoon floor cinnamon<br>75g/3oz caster sugar<br>1 egg, divided<br>200g/7oz undeniable flour pinch of salt<br>1⁄2 teaspoon combined spice<br>50g/2oz currants<br>25g/1oz chopped combined peel<br>2 tablespoons milk<br>caster sugar for sprinkling","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Frivolously grease 2 baking trays.<br>Then, product with each other the butter and sugar, and battle in just the egg yolk.<br>Then, sift with each other the flour, salt and spices. Fold into the creamed blend with the currants and peel. Incorporate the milk to style a tender dough.<br>Then, knead frivolously upon a floured exertion seem, and roll out to 8mm/1⁄4in just thick. Lower out employing a 6cm/21⁄2in just fluted cutter, and put upon the baking trays.<br>Then, bake within just the oven for 10 minutes, then brush with egg white and sprinkle with caster sugar. Return to the oven for a more 10â€\"15 minutes.<br>Then, remove towards the oven, and very carefully fall on to a twine rack to awesome. substances biscuits &amp; adorable snacks Tollhouse cookies results in above 20 175g/6oz butter, softened 100g/4oz Demerara sugar 100g/4oz granulated sugar 2 eggs, frivolously overwhelmed 1 teaspoon vanilla essence 275g/10oz simple flour 1 teaspoon bicarbonate of soda 300g/11oz darkish chocolate chips 100g/4oz pecan mad, about chopped.<br>Then, preheat the oven to 190°C/375°F/Gasoline mark 5. Line 2 baking trays with baking parchment.<br>Then, product the butter and sugars inside a bowl with an electric powered beater till light-weight and fluffy.<br>Then, slowly and gradually increase the eggs, overcoming properly as soon as just about every addition. Stir inside of the vanilla, then the sifted flour and bicarbonate of soda until eventually basically blended. Blend within just the chocolate chips and pecan crazy.<br>Then, lose tablespoonfuls of the combination on to the trays, leaving place for spreading. Bake the cookies for 8â€\"10 minutes until eventually frivolously golden. Awesome marginally upon the trays in advance of going to a cord rack to great comprehensively. biscuits &amp; cute snacks Highball cups creates 10 substances 100g/4oz darkish chocolate (at minimum 70% cocoa solids), ruined into areas 100g/4oz fudge 2 teaspoons whisky 2 teaspoons chopped maintained stem ginger.<br>Then, soften the chocolate within a heatproof bowl fastened in excess of a pan of simmering water, then pour lightly involving 10 low foil cute circumstances or bonbon cups. Tilt the scenarios to coat the comprehensive within. Though fixed, remove the predicaments.<br>Then, put the fudge within just a very low heatproof bowl previously mentioned a pan of simmering water, and stir until eventually melted.<br>Then, remove the bowl towards the pan, and stir inside of the whisky. Great a little bit.<br>Finally, divide the ginger among the chocolate cups, and spoon some fudge into each individual one. Go away to preset. substances 75g/3oz crystal clear honey 50g/2oz granulated sugar 50g/2oz liquid glucose.","url":"https://recipe.bluelayer.org/recipe/6058/easter-biscuits"},{"id":"6055","title":"Peanut-frosted brownies","ingredients":"225g/8oz undeniable flour<br>100g/4oz cocoa powder<br>1⁄2 teaspoon baking powder pinch of salt<br>100g/4oz butter, softened<br>350g/12oz delicate brown sugar<br>3 eggs<br>1 teaspoon vanilla essence<br>225g/8oz unsalted peanuts<br>For the peanut frosting<br>50g/2oz butter<br>225g/8oz icing sugar, sifted<br>2 tablespoons tender peanut butter<br>1 tablespoon boiling water","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a 30 x 23cm/ 12 x 9inside of baking tin.<br>Then, sift the flour, cocoa, baking powder and salt into a bowl. Product the butter and sugar, then combat within just the eggs and the vanilla essence. Stir in just the dry substances, and fight till tender. Fold within 50 percent of the outrageous.<br>Then, spoon the mix into the greased tin, and bake for 30 minutes.<br>Then, to deliver the peanut frosting, product the butter and slowly but surely incorporate within the icing sugar right until gentle and fluffy. Merge the peanut butter with the boiling water and stir into the blend.<br>Then, although the brownies are cooked, spread with the frosting and embellish with the staying ridiculous. Peanut butter cornets produces 8 8 sugar ice-product cones 100g/4oz milk chocolate, damaged into little components 4 tablespoons crunchy peanut butter 15g/1⁄2oz unsalted peanuts, finely chopped and toasted.<br>Then, minimize more than 2.5cm/1inside off the best of every single cone, and crush effectively. E book the cones.<br>Then, put the chocolate and the peanut butter inside a very little saucepan, and warmth rather carefully until finally melted. Stir inside of the beaten cone tops.<br>Then, pour or spoon the blend into the reserved cones, sprinkle with the peanuts and depart to preset. substances biscuits &amp; cute snacks Marzipan cherries would make 12 12 glacé cherries 2 tablespoons brandy 250g/9oz marzipan 100g/4oz dim chocolate (at bare minimum 70% cocoa solids).<br>Then, line a baking tray with baking parchment.<br>Then, minimize the cherries in just fifty percent, and put inside a very little bowl. Include the brandy and stir very well to coat. Go away for at minimal 1 hour, stirring once in a while.<br>Then, divide the marzipan into 24 components, and roll just about every piece into a ball. Push 50 % a cherry into the ultimate of every single marzipan ball.<br>Then, split the chocolate into parts, Room in just a heatproof bowl and fastened previously mentioned a pan of simmering water. Stir until finally all the chocolate incorporates melted.<br>Finally, dip each individual cute into the melted chocolate getting a cocktail adhere, enabling the added to drip back again into the bowl. Put the chocolate-protected marzipan cherries upon the baking tray, and chill within the fridge until eventually fixed.","url":"https://recipe.bluelayer.org/recipe/6055/peanut-frosted-brownies"},{"id":"6052","title":"Dutch macaroons","ingredients":"225g/8oz caster sugar<br>175g/6oz floor almonds<br>225g/8oz darkish chocolate (at minimal<br>70% cocoa solids)","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Deal with 2 baking trays with rice paper.<br>Then, whisk the egg whites in just a hefty blending bowl right until rigid, then fold inside the sugar and almonds.<br>Then, put the blend inside a substantial piping bag equipped with a 1cm/1⁄2inside simple nozzle, and pipe hands concerning 7.5cm/3inside of extensive, making it possible for area for the blend to spread throughout cooking.<br>Then, bake inside of the oven for 15â€\"20 minutes right until golden. Shift to a twine rack and depart to neat. Remove the additional rice paper against in close proximity to the edges.<br>Then, soften the chocolate within just a heatproof bowl preset around a pan of simmering water. Dip the foundation of just about every biscuit into the chocolate. Put the macaroons upon a sheet of baking parchment, and make it possible for to fixed.<br>Finally, pipe any currently being chocolate in excess of the biscuits within just a drizzle behavior of stripes, and go away to mounted right before serving. biscuits &amp; adorable snacks.","url":"https://recipe.bluelayer.org/recipe/6052/dutch-macaroons"},{"id":"6051","title":"Chocolate crunch biscuits","ingredients":"100g/4oz milk chocolate, ruined into elements<br>15g/1⁄2oz butter<br>50g/2oz praline, finely overwhelmed","directions":"First, grease a 15cm/6inside shallow, sq. baking tin, and line with waxed paper.<br>Then, put the chocolate and butter in just a tiny heatproof bowl earlier mentioned a pan of simmering water, and stir carefully right up until melted.<br>Then, remove the bowl against the warmth, and stir within the praline.<br>Then, pour the mix into the baking tin, and depart to preset.<br>Finally, anytime established, reduce into biscuit-dimensions areas, organized to provide. 2 egg whites biscuits &amp; cute snacks.","url":"https://recipe.bluelayer.org/recipe/6051/chocolate-crunch-biscuits"},{"id":"6049","title":"Macadamia blondies","ingredients":"100g/4oz butter, cubed<br>100g/4oz white chocolate, ruined into elements<br>100g/4oz caster sugar<br>2 eggs, frivolously crushed<br>1 teaspoon vanilla essence<br>100g/4oz self-rising flour, sifted<br>75g/3oz macadamia outrageous, close to chopped","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Frivolously grease a 20cm/8within just sq. tin and line with baking parchment, leaving the paper striking above upon 2 contrary facets.<br>Then, put the butter and white chocolate within a heatproof bowl. 50 %-fill a saucepan with water, and convey to the boil. Remove against the warm. Point the bowl more than the saucepan, developing absolutely sure that the backside of the bowl does not sit inside of the water. Stir from time to time until finally the butter and chocolate contain melted and are gentle.<br>Then, include the caster sugar to the bowl, and slowly but surely stir inside the eggs. Insert the vanilla essence, fold inside of the flour and macadamia crazy, then pour into the composed tin. Bake for 35â€\"40 minutes. Depart to great in just the tin ahead of lifting out and chopping into squares. Truffles would make 24 175g/6oz dim chocolate (at bare minimum 70% cocoa solids) 2 tablespoons Amaretto 25g/1oz butter 50g/2oz icing sugar 50g/2oz floor almonds 50g/2oz milk chocolate, grated.<br>Then, soften the darkish chocolate with the Amaretto within just a heatproof bowl fixed about a saucepan of simmering water, stirring till nicely mixed. Incorporate the butter, and stir until finally it includes melted.<br>Then, stir within the icing sugar and flooring almonds.<br>Then, depart the combination inside of a amazing Room until finally enterprise sufficient to roll into 24 balls.<br>Finally, put the grated chocolate upon a plate and roll the truffles within the chocolate to coat them. Put the truffles within paper circumstances, and chill. biscuits &amp; cute snacks.","url":"https://recipe.bluelayer.org/recipe/6049/macadamia-blondies"},{"id":"6046","title":"Chocolate & apricot squares","ingredients":"100g/4oz butter<br>175g/6oz white chocolate, damaged into very little components<br>4 eggs<br>100g/4oz caster sugar<br>200g/7oz simple flour, sifted<br>1 teaspoon baking powder pinch of salt<br>100g/4oz well prepared-to-consume dried<br>apricots, chopped","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Frivolously grease a 23cm/9in just sq. cake tin and line the backside with baking parchment.<br>Then, soften the butter and chocolate in just a heatproof bowl preset around a saucepan of simmering water. Stir normally with a wood spoon until eventually the mix is gentle and shiny. Depart the mix to awesome somewhat.<br>Then, combat the eggs and caster sugar into the butter and chocolate blend till nicely mixed.<br>Then, fold within the flour, baking powder, salt and apricots, and contain effectively.<br>Then, pour the blend into the tin, and bake inside of the oven for 25â€\"30 minutes. The heart of the cake may possibly not be thoroughly company, however it will preset as it cools. Depart in just the tin to amazing.<br>Finally, anytime carefully chilly, flip out and slash into squares or bars. biscuits &amp; cute snacks.","url":"https://recipe.bluelayer.org/recipe/6046/chocolate-apricot-squares"},{"id":"6045","title":"Easter nests","ingredients":"50g/2oz dim chocolate (at minimal<br>70% cocoa solids), grated<br>25g/1oz cornflour, sifted<br>16 mini chocolate eggs","directions":"First, preheat the oven to 140°C/275°C/Gasoline mark 1. Line a baking tray with greaseproof paper.<br>Then, whisk the egg white till rigid. Bit by bit whisk in just fifty percent of the sugar, then fold inside the remainder with the cornflour and chocolate.<br>Then, go the mix to a piping bag with a weighty star nozzle, and pipe 6.5cm/21⁄2in just nests on to the baking tray.<br>Finally, bake within the oven for 45 minutes. Depart to neat, then fill with mini chocolate eggs.","url":"https://recipe.bluelayer.org/recipe/6045/easter-nests"},{"id":"6044","title":"Peanut butter slices","ingredients":"100g/4oz crunchy peanut butter<br>200g/7oz butter, softened<br>1 teaspoon vanilla essence<br>475g/1lb 1oz Demerara sugar<br>3 eggs<br>225g/8oz simple flour<br>1⁄2 teaspoon salt<br>175g/6oz icing sugar, sifted","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a 23cm/9within just sq. cake tin.<br>Then, overcome with each other the peanut butter, butter and vanilla essence. Whenever effectively mixed, increase the sugar and fight until eventually gentle and fluffy. Overcome inside the eggs, one at a year, then stir within the flour and salt, sifted jointly, right until merged.<br>Then, spread into the cake tin, and bake for over 35 minutes. Remove in opposition to the oven and go away to great somewhat inside the tin.<br>Then, to create the icing, mixture with each other the icing sugar and 2 teaspoons water. Drizzle above the mix inside the tin.<br>Then, each time chilly, slash into slices. Orange &amp; ginger product cheese fudge serves 6 350g/12oz dim chocolate (at minimum amount 70% cocoa solids), damaged into areas 75g/3oz product cheese 275g/10oz icing sugar, sifted 1 satsuma, peeled and chopped 50g/2oz crystallized (candied) ginger, chopped.<br>Then, line a 10 x 8cm/4 x 33⁄4within baking tin with waxed paper.<br>Then, put the chocolate within just a tiny heatproof bowl around a pan of simmering water, and stir once in a while till melted.<br>Then, slowly battle the melted chocolate into the product cheese, and increase the icing sugar a very little at a season. Stir in just the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until eventually business.<br>Finally, reduce out styles or squares. Continue to keep refrigerated, and try to eat inside 7 times. substances 1 egg white 75g/3oz caster sugar biscuits &amp; lovable snacks.","url":"https://recipe.bluelayer.org/recipe/6044/peanut-butter-slices"},{"id":"6041","title":"Swiss biscuits","ingredients":"300g/11oz simple flour<br>50g/2oz granulated sugar<br>1 egg<br>11⁄2 tablespoons recently squeezed orange juice<br>1 tablespoon grated orange zest<br>1⁄8 teaspoon bicarbonate of soda<br>75g/3oz chopped walnuts<br>100g/4oz darkish chocolate (at bare minimum 70% cocoa solids), coarsely grated","directions":"First, grease a medium baking tray.<br>Then, product the butter and sugar until eventually mild and fluffy. Insert the egg and battle very well. Fight inside the orange juice and grated zest. In just a different bowl, sift with each other the flour and bicarbonate of soda, then overcome into the creamed blend. Stir inside the walnuts and chocolate. Wrap the mix inside hang motion picture. Chill right up until organization ample to control. Condition into a roll above 2.5cm/1inside of in just diameter, wrap and chill once again right until unbelievably organization.<br>Then, preheat the oven to 180°C/350°F/Gasoline mark 4.<br>Finally, reduce the roll into slices relating to 1cm/1⁄2inside of thick, stage upon the baking tray and bake in just the oven for 10â€\"12 minutes. Remove against the oven, fall off the tray making use of a spatula and neat upon a twine rack. biscuits &amp; lovable snacks.","url":"https://recipe.bluelayer.org/recipe/6041/swiss-biscuits"},{"id":"6040","title":"Viennese chocolate palms","ingredients":"100g/4oz butter<br>75g/3oz icing sugar<br>175g/6oz self-rising flour, sifted<br>25g/1oz cornflour<br>200g/7oz darkish chocolate (at minimum amount<br>70% cocoa solids)","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Flippantly grease 2 baking trays.<br>Then, product the butter and sugar inside of a blending bowl till gentle and fluffy. Slowly fight within just the flour and cornflour.<br>Then, soften 75g/3oz dim chocolate within just a heatproof bowl preset above a pan of simmering water. Overcome the chocolate into the biscuit dough.<br>Then, put the mix within a piping bag equipped with a substantial star nozzle, and pipe hands in excess of 5cm/2within just extensive upon the baking trays, leaving house for spreading. Bake in just the oven for 12â€\"15 minutes.<br>Then, remove in opposition to the oven, and depart to awesome a little upon the baking trays, then move to a cord rack and let to awesome comprehensively.<br>Then, soften the getting chocolate within just a heatproof bowl fastened in excess of a pan of simmering water, and dip one stop of every single biscuit inside of the chocolate, allowing for the added to drip back again into the bowl.<br>Finally, put the biscuits upon a sheet of baking parchment, and depart to fastened ahead of serving. 75g/3oz butter biscuits &amp; adorable snacks.","url":"https://recipe.bluelayer.org/recipe/6040/viennese-chocolate-palms"},{"id":"6039","title":"Fruit & nut torte","ingredients":"75g/3oz caster sugar<br>450g/1lb lemon sponge<br>500g/1lb 2oz ricotta cheese<br>100g/4oz simple chocolate-covered almonds, finely chopped<br>75g/3oz delicate nougat, finely chopped<br>50g/2oz merged peel, finely chopped finely grated zest of 1 orange<br>finely grated zest of 1 lemon<br>75g/3oz sultanas<br>2 tablespoons Amaretto or orange liqueur<br>175g/6oz flaked almonds, toasted icing sugar, to filth","directions":"First, put the caster sugar in just a huge pan with 150ml/5fl oz water. Warmth carefully, stirring once in a while, right until the sugar consists of dissolved. Provide to the boil and boil speedily with no stirring for 10 minutes right until syrupy. Go away to awesome.<br>Then, line a 23cm/9in just spherical springform cake tin with foil. Slice the lemon sponge into unbelievably skinny slices. Seek the services of to line the backside and aspects of the tin.<br>Then, combat the cheese inside of a bowl, then slowly but surely increase 150ml/5fl oz of the sugar syrup, stirring always.<br>Finally, stir inside of the almonds, nougat, put together peel, orange and lemon zests, sultanas and liqueur. Overcome appropriately, then spoon into the sponge-covered tin. Sprinkle with the toasted almonds. Deal with with hang motion picture and chill right away prior to serving. Biscuits &amp; Adorable Snacks This part involves people chunk-measurement snacks that all the relatives enjoys, and are perfect for tea-year, picnics, children’s lunchboxes or treats at any year of working day. No matter whether you are seeking to meet your cute yearning with a crunchy cookie or want to succumb to the indulgent gratification of home-generated Turkish pride, you will be indeed to come across it inside this part. biscuits &amp; adorable snacks.","url":"https://recipe.bluelayer.org/recipe/6039/fruit-nut-torte"},{"id":"6037","title":"Chocolate pecan pie","ingredients":"For the pastry<br>275g/10oz undeniable flour<br>50g/2oz cocoa powder<br>100g/4oz icing sugar pinch of salt<br>200g/7oz butter, diced<br>1 egg yolk<br>For the filling<br>350g/12oz shelled pecan outrageous<br>75g/3oz butter<br>175g/6oz Demerara sugar<br>3 eggs<br>2 tablespoons double product<br>2 tablespoons undeniable flour<br>75g/3oz dim chocolate (at bare minimum<br>70% cocoa solids)<br>1 tablespoon icing sugar, to filth","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.<br>Then, to create the pastry, sift the flour, cocoa, sugar and salt into a bowl and deliver a properly within just the middle. Put the butter and egg yolk within the properly, and incorporate with each other, then little by little incorporate inside of the dry components. Knead evenly into a ball. Go over with hold movie and chill within just the fridge for 1 hour.<br>Then, unwrap the pastry and roll out upon a evenly floured energy appear. Seek the services of to line a 25cm/10inside non-adhere springform pie tin, and prick the foundation with a fork. Line the pastry shell with foil and fill with baking beans. Bake in just the oven for 15 minutes. Remove against the oven, discard the beans and foil, and make it possible for to great. Depart the oven upon.<br>Then, to create the filling, about chop 225g/8oz of the pecan mad. Incorporate the butter with 50g/2oz of the Demerara sugar. Overcome within just the eggs one at a period, then increase the getting Demerara sugar and combination.<br>Then, stir within the double product, flour and chopped pecan crazy. Soften the chocolate inside of a heatproof bowl established above a pan of simmering water, then insert to the combination.<br>Then, spoon the filling into the pastry shell, and comfortable the appear. Lower the staying pecan mad inside 50 percent, and organize in excess of the pie.<br>Finally, bake inside the oven for 30 minutes, then include the greatest of the pie with foil to stop it burning and bake for a even further 25 minutes. Remove the pie against the oven and permit it interesting marginally just before getting rid of versus the tin and moving to a twine rack to awesome totally. Dirt with the icing sugar. substances 450g/1lb pumpkin.","url":"https://recipe.bluelayer.org/recipe/6037/chocolate-pecan-pie"},{"id":"6033","title":"Mississippi mud pie","ingredients":"substances<br>225g/8oz undeniable flour<br>2 tablespoons cocoa powder<br>150g/5oz butter<br>25g/1oz caster sugar<br>450ml/3⁄4pt double product, whipped<br>For the filling<br>175g/6oz butter<br>350g/12oz muscovado sugar<br>4 eggs, frivolously overwhelmed<br>4 tablespoons cocoa powder, sifted<br>150g/5oz dim chocolate<br>300ml/10fl oz solitary product<br>1 teaspoon chocolate essence","directions":"First, to deliver the pastry, sift the flour and cocoa powder into a blending bowl. Rub within the butter until finally the combination resembles good breadcrumbs. Stir inside of the sugar and plenty of chilly water (more than 2 tablespoons) to incorporate to a gentle dough. Chill for 15 minutes.<br>Then, preheat the oven to 190°C/375°F/Gasoline mark 5.<br>Then, roll out the pastry dough upon a frivolously floured function look, and hire to line a greased 23cm/9within free-bottomed flan tin. Line with foil and baking beans.<br>Then, bake blind inside of the oven for 15 minutes. Remove the beans and foil, and cook for a even more 10 minutes until finally crisp. Avert the oven temperature to 170°C/325°F/Fuel mark 3.<br>Then, to deliver the filling, fight the butter and sugar inside a bowl, and little by little combat in just the eggs with the cocoa powder. Soften the darkish chocolate within a heatproof bowl mounted earlier mentioned a pan of simmering water, then fight the melted chocolate, solitary product and chocolate essesnce into the egg combination.<br>Finally, pour the blend into the cooked pastry shell, and bake inside the oven for 45 minutes or until finally the filling is established. Depart in just the tin to awesome thoroughly, then go to a serving plate. Address with the whipped product, and chill ahead of serving. For the pastry cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6033/mississippi-mud-pie"},{"id":"6032","title":"Espresso almond ice-product cake","ingredients":"350g/12oz chocolate wafer crumbs<br>50g/2oz butter, melted<br>350g/12oz espresso ice product<br>350g/12oz double product<br>1 teaspoon vanilla essence<br>350g/12oz amaretti biscuits, overwhelmed<br>100g/4oz slivered almonds,<br>toasted","directions":"First, frivolously oil a 20cm/8inside spherical springform cake tin.<br>Then, inside of a bowl, stir alongside one another the crumbs and butter with a fork right until the blend is very well put together. Thrust the blend on to the backside of the penned tin and 2.5cm/1within up its facets. Freeze for 30 minutes until eventually organization.<br>Then, spread the ice product flippantly upon the crust, and return to the freezer for 30 minutes right up until the ice product is enterprise.<br>Finally, inside of a bowl, overcome the product with the vanilla essence employing an electric powered mixer until finally it retains rigid peaks. Fold inside of the amaretti biscuits, and spread around the ice product. Gentle the final of the cake, sprinkle with almonds and freeze for 30â€\"45 minutes or right up until the greatest is corporation. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6032/espresso-almond-ice-product-cake"},{"id":"6021","title":"Lemon chocolate cake","ingredients":"100g/4oz butter<br>225g/8oz gentle brown sugar grated zest of 1 lemon<br>2 eggs<br>75g/3oz simple chocolate, grated<br>300g/11oz self-rising flour, sifted<br>pinch of salt<br>100g/4oz bitter product<br>For the topping<br>2 tablespoons icing sugar<br>1 tablespoon grated lemon zest","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 5. Grease a 23 x 13cm/ 9 x 5in just loaf tin.<br>Then, product the butter, sugar and lemon zest jointly. Insert the eggs and battle properly. Mixture within just the chocolate. Sift the flour and salt alongside one another, and insert to the mix alternately with the bitter product. Combat effectively.<br>Finally, pour the blend into the loaf tin, and sprinkle with the icing sugar and lemon zest. Bake for 50â€\"60 minutes until finally cooked. Awesome upon a twine rack. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6021/lemon-chocolate-cake"},{"id":"6019","title":"Chocolate roulade","ingredients":"150g/5oz darkish chocolate (at minimum<br>70% cocoa solids)<br>6 eggs<br>175g/6oz caster sugar<br>25g/1oz undeniable flour<br>1 tablespoon cocoa powder icing sugar, to dirt<br>For the filling<br>300ml/10fl oz double product, whisked<br>75g/3oz strawberries, sliced","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Line a 38 x 25cm/ 15 x 10inside Swiss roll tin with greaseproof paper.<br>Then, inside of a minor saucepan in excess of a medium warm, soften the chocolate within just 2 tablespoons water, stirring always. Depart to amazing a little bit.<br>Then, put the eggs and sugar inside of a bowl, and whisk for 10 minutes or until eventually the combination is faded and foamy. Whisk in just the chocolate inside of a skinny circulation. Sift the flour and cocoa collectively, and fold into the combination. Pour into the tin and issue the supreme.<br>Then, bake inside the oven for 12 minutes. Filth a sheet of greaseproof paper with a very little icing sugar, convert the roulade on to it and peel off the lining parchment. Roll up the roulade with the fresh new paper within. Put upon a cord rack, protect with a wet tea towel and go away to great.<br>Finally, to end, unroll the roulade and spread with the product. Scatter with the strawberries and re-roll. Put upon a plate and dirt with icing sugar. Provide slash into slices. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6019/chocolate-roulade"},{"id":"6017","title":"Chocolate chip muffins","ingredients":"100g/4oz smooth margarine<br>225g/8oz caster sugar<br>2 superior eggs<br>150ml/5fl oz total-body weight Greek-structure yogurt<br>5 tablespoons milk<br>275g/10oz simple flour<br>1 teaspoon bicarbonate of soda<br>175g/6oz darkish chocolate chips","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Line a 12-gap muffin tin with paper scenarios.<br>Then, getting a wood spoon, product the margarine and sugar within just a blending bowl right up until gentle and fluffy. Battle inside of the eggs, yogurt and milk right until blended. Sift jointly the flour and bicarbonate of soda, and include to the blend with the chocolate chips. Stir right until accurately merged.<br>Finally, spoon the mix into the paper scenarios, and bake inside the oven for 25 minutes. Depart to interesting inside the tin for 5 minutes, then move the muffins to a cord rack to neat.","url":"https://recipe.bluelayer.org/recipe/6017/chocolate-chip-muffins"},{"id":"6016","title":"Chocolate cake","ingredients":"100g/4oz butter, softened<br>100g/4oz caster sugar<br>50g/2oz icing sugar<br>2 eggs, frivolously crushed<br>1 teaspoon vanilla essence<br>75g/3oz blackberry jam<br>150g/5oz self-growing flour, sifted<br>50g/2oz cocoa powder<br>1 teaspoon bicarbonate of soda<br>225ml/8fl oz milk<br>For the chocolate butter product<br>50g/2oz dim chocolate (at minimum amount<br>70% cocoa solids), weakened into little sections<br>25g/1oz butter<br>3 teaspoons double product<br>3 teaspoons icing sugar, sifted","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Evenly grease a 20cm/8inside sq. cake tin, and line with greaseproof paper.<br>Then, product the butter and sugars in just a little bowl with an electric powered beater right until light-weight and fluffy. Insert the eggs slowly and gradually, overcoming effectively following every addition. Battle within the vanilla and jam. Go to a substantial bowl.<br>Then, sift with each other the flour, cocoa and bicarbonate of soda. Getting a wood spoon, fold the flour blend into the butter alternately with the milk. Stir right up until the mix is merely blended and nearly delicate.<br>Then, pour into the published tin, and soft the look. Bake for 45 minutes right up until a skewer inserted into the center of the cake will come out fresh new. Remove towards the oven and go away inside of the tin for 15 minutes right before turning on to a twine rack to amazing extensively.<br>Finally, to create the butter product, stir the elements inside of a little pan more than a reduced warmth until eventually delicate and shiny. Spread around the ultimate of the cooled cake getting a flat-bladed knife. Allow for to established. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6016/chocolate-cake"},{"id":"6010","title":"Brandied chocolate cake","ingredients":"100g/4oz darkish chocolate (at minimum amount<br>70% cocoa solids, ruined into very low parts<br>2 tablespoons effective black espresso<br>4 eggs<br>100g/4oz caster sugar<br>100g/4oz simple flour, sifted<br>4 tablespoons brandy whipped product or ice product,<br>to provide","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Grease a 20cm/8inside spherical springform cake tin.<br>Then, soften the chocolate within just a heatproof bowl fixed more than a pan of simmering water. Stir within the espresso and put apart right up until cooled.<br>Then, battle the eggs, slowly but surely overcome within just the sugar and proceed conquering until finally delicate and creamy. Fold inside of the flour alternately with the cooled chocolate blend.<br>Finally, pour the combination into the created tin, and bake in just the oven for 30â€\"35 minutes. Go away inside of the tin to awesome for 10 minutes in advance of turning out on to a cord rack. When the cake is nonetheless incredibly hot, sprinkle the brandy more than, then chill right away. Provide with whipped product or ice product. substances cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6010/brandied-chocolate-cake"},{"id":"5996","title":"Chocolate meringue pie","ingredients":"225g/8oz dim chocolate digestive biscuits<br>25g/1oz butter, melted<br>For the filling<br>3 egg yolks<br>50g/2oz caster sugar<br>50g/2oz cornflour<br>600ml/1pt milk<br>100g/4oz dim chocolate (at minimum amount<br>70% cocoa solids)<br>For the meringue<br>2 egg whites<br>100g/4oz caster sugar<br>1⁄2 teaspoon vanilla essence","directions":"First, preheat the oven to 160°C/325°F/Fuel mark 3.<br>Then, put the digestive biscuits within just a plastic bag, and crush with a rolling pin. Pour into a blending bowl. Stir the butter into the biscuit crumbs till properly merged. Force the biscuit mix firmly into the backside and up the aspects of a 23cm/9inside flan tin or dish.<br>Then, to deliver the filling, fight the egg yolks, sugar and cornflour inside a enormous bowl right up until they style a soft paste, including a tiny of the milk if needed. Warm the milk right up until virtually boiling, then bit by bit pour into the egg blend, whisking properly.<br>Then, return the blend to the saucepan and cook carefully, whisking often, right up until it thickens. Remove against the warm. Soften the chocolate inside a heatproof bowl established more than a pan of simmering water. Whisk the melted chocolate into the mix within just the saucepan. Pour the blend into the digestive biscuit foundation.<br>Then, to create the meringue, whisk the egg whites within just a high blending bowl till name inside of delicate peaks. Little by little whisk in just more than 2-thirds of the sugar until finally the mix is thick and shiny. Fold within the getting sugar and the vanilla essence. Spread the meringue in excess of the filling.<br>Finally, bake the pie inside of the middle of the oven for 30 minutes. Provide scorching. cakes &amp; pastries For the pastry 175g/6oz undeniable flour 75g/3oz butter.","url":"https://recipe.bluelayer.org/recipe/5996/chocolate-meringue-pie"},{"id":"5994","title":"Discomfort au chocolat","ingredients":"450g/1lb sturdy simple flour<br>1⁄2 teaspoon salt<br>1⁄2 teaspoon dried yeast<br>25g/1oz lard<br>1 egg, overwhelmed evenly<br>225ml/8fl oz hand-very hot water<br>175g/6oz butter, softened crushed egg, to seal and glaze<br>100g/4oz dim chocolate (at minimum<br>70% cocoa solids), harmed into<br>12 squares","directions":"First, frivolously grease a baking tray.<br>Then, sift the flour and salt into a blending bowl, and stir within the yeast. Rub in just the bodyweight lard utilizing your fingertips. Include the egg and sufficient of the water to sort a smooth dough. Knead the dough for with regards to 10 minutes till elastic.<br>Then, roll the dough out to style a rectangle measuring 38 x 20cm/15 x 8within just. Divide the butter into 3 quantities, and dot one component previously mentioned 2-thirds of the rectangle, leaving a little border about the advantage.<br>Then, fold the rectangle into a few by way of 1st folding the undeniable 3rd of the dough about, then the other 3rd. Seal the edges of the dough by means of urgent with a rolling pin. Deliver the dough a quarter switch. Re-roll and fold back again, with out butter, then wrap the dough and chill for 30 minutes.<br>Then, repeat the buttering and folding pointed out more than two times a lot more, chilling the dough each and every year. Re-roll and fold 2 times added devoid of butter. Chill for a past 30 minutes.<br>Then, roll the dough to a rectangle measuring 45 x 30cm/18 x 12inside of, slim and halve lengthways. Slash just about every 50 % into 6 rectangles, and brush with overwhelmed egg. Put a chocolate sq. at the close of every rectangle, and roll up to kind a sausage.<br>Then, push the finishes collectively and Room, seam aspect up, upon the baking tray. Go over and depart to increase for 40 minutes within a heat destination.<br>Then, preheat the oven to 220°C/425°F/Fuel mark 7.<br>Finally, brush the pastries with egg, and bake for 20â€\"25 minutes right until golden. Interesting upon a cord rack. Provide hot or chilly. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/5994/discomfort-au-chocolat"},{"id":"5993","title":"Chocolate éclairs","ingredients":"100g/4oz butter<br>100g/4oz undeniable flour, sifted<br>4 eggs, flippantly crushed<br>300ml/10fl oz double product, whipped<br>150g/5oz darkish chocolate<br>(at bare minimum 70% cocoa solids), ruined into parts","directions":"First, preheat the oven to 210°C/425°F/Gasoline mark 7, and grease 2 baking trays.<br>Then, blend the butter and 225ml/8fl oz water inside a substantial major saucepan. Stir more than a medium warmth right up until the butter melts. Strengthen the warm, carry to the boil, then remove the pan in opposition to the warm.<br>Then, incorporate the flour to the saucepan all at the moment, and instantly fight into the buttery water making use of a wood spoon. Return to the warm and move forward conquering until eventually the blend leaves the facets of the pan and styles a ball. Move to a superior bowl and amazing a little.<br>Then, fight the combination to launch any currently being warmth. Bit by bit increase the egg, more than 3 teaspoonfuls at a year. Overcome perfectly once each individual addition right until all the egg includes been additional and the combination is shiny. Spoon the blend into a piping bag equipped with a 1.5cm/5⁄8in just undeniable nozzle.<br>Then, sprinkle the baking trays flippantly with water. Pipe 15cm/6inside of lengths on to the trays, leaving area for them to develop. Bake for 10â€\"15 minutes. Prevent the oven temperature to 180°C/350°F/Gasoline mark 4, and bake for a additional 15 minutes. Interesting upon a cord rack.<br>Then, crack each and every cooled éclair and remove any raw dough. Fill the center with product.<br>Finally, soften the chocolate within a bowl fastened in excess of a saucepan of simmering water. Spread the melted chocolate previously mentioned to the greatest of just about every éclair, within a line alongside the greatest. Let to mounted, then provide. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/5993/chocolate-clairs"},{"id":"5991","title":"Coconut cake","ingredients":"cakes &amp; pastries<br>2 x packets 450g/1lb chocolate cake mixture<br>225g/8oz desiccated coconut<br>2 eggs<br>125ml/4fl oz bitter product<br>125ml/4fl oz milk","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4. Frivolously grease a loaf tin.<br>Then, fight jointly the cake combination, coconut, eggs, bitter product and milk for 3â€\"4 minutes or right until soft. Pour the blend into the loaf tin.<br>Finally, bake for 45â€\"50 minutes until finally the final is springy to the contact and a skewer inserted inside the middle arrives out refreshing. Flip on to a cord rack to interesting, and provide slash inside slices.","url":"https://recipe.bluelayer.org/recipe/5991/coconut-cake"},{"id":"5988","title":"Orange & day salad","ingredients":"6 oranges<br>2 tablespoons orange-flower water<br>100g/4oz stoned dates, chopped<br>50g/2oz pistachio crazy, chopped<br>15g/1⁄2oz icing sugar<br>1 teaspoon toasted almonds","directions":"First, peel the oranges with a sharp knife, eliminating all the pith. Lower into segments, catching all the juice inside a bowl. Put the segments inside of a serving dish.<br>Then, stir inside the juice towards the bowl and the orange-flower water.<br>Then, sprinkle the dates and ridiculous earlier mentioned the salad, alongside with the icing sugar. Chill for 1 hour.<br>Finally, simply in advance of serving, sprinkle with the toasted almonds. Cakes &amp; Pastries Regardless of whether you are on the lookout for a mouth watering tea-year address or that perfect cake for a distinctive birthday or social gathering, this part is absolutely sure to Deliver you with loads of enthusiasm. Master to bake one massive cakes this sort of as Dundee Cake and Chocolate Cake, or loads of affected person cakes inside recipes for Madeleines and Butterfly Cakes. Producing heavenly classics these kinds of as Chocolate Eclairs, Baklava and Mississippi Mud Pie must be a pleasure with People simple-to-abide by recipes. cakes &amp; pastries substances.","url":"https://recipe.bluelayer.org/recipe/5988/orange-day-salad"},{"id":"5982","title":"Banana break","ingredients":"fruit desserts<br>substances<br>200g/7oz darkish chocolate (at minimal 70% cocoa solids)<br>175ml/6fl oz double product<br>25g/1oz butter<br>4 bananas<br>12 scoops vanilla ice product merged chopped ridiculous, to provide","directions":"First, put the chocolate, product and butter in just a pan, and stir more than a minimal warm till gentle. Neat a bit.<br>Then, break the bananas within 50 % lengthways, and organize inside 4 glass dishes. Put 3 scoops of ice product in just each and every dish, and pour the chocolate sauce higher than the ultimate.<br>Finally, sprinkle with the chopped mad, and provide quickly.","url":"https://recipe.bluelayer.org/recipe/5982/banana-break"},{"id":"5979","title":"Bananas with chocolate marshmallow sauce","ingredients":"4 marginally unripe bananas<br>50g/2oz chocolate chips<br>24 mini marshmallows","directions":"First, preheat the oven to 160°C/ 325°F/Fuel mark 3.<br>Then, slender the finishes of the bananas, leaving upon the skins. Getting a sharp knife, deliver a lengthways slit within just each individual one.<br>Finally, carefully prise open each and every banana, and fill with chocolate chips and marshmallows, then wrap each and every banana within foil. Bake in just the oven for 15â€\"20 minutes, and provide sizzling. fruit desserts.","url":"https://recipe.bluelayer.org/recipe/5979/bananas-with-chocolate-marshmallow-sauce"},{"id":"5963","title":"Chocolate product pudding","ingredients":"25g/1oz cornflour<br>75g/3oz unsweetened cocoa<br>125g/41⁄2oz Demerera sugar<br>750ml/11⁄4pt milk<br>2 teaspoons vanilla essence","directions":"First, sift the cornflour with the cocoa and sugar, and put within just a saucepan.<br>Finally, slowly but surely stir within just the milk about a lower warm till the mix is no cost of lumps. Insert the vanilla any time a little cooled, then pour the pudding combination into a serving dish and refrigerate until finally demanded.","url":"https://recipe.bluelayer.org/recipe/5963/chocolate-product-pudding"},{"id":"5954","title":"Chocolate brandy product","ingredients":"175g/6oz dim chocolate (at minimum 70% cocoa solids), damaged into elements<br>300ml/10fl oz whipping product<br>2 tablespoons brandy<br>1 teaspoon espresso essence<br>1 egg white","directions":"First, put the chocolate inside a heatproof bowl put in excess of a saucepan of simmering water, and go away to soften slowly and gradually, stirring at times. Let to awesome somewhat.<br>Then, pour the product into a very low bowl and whip right until tender peaks style.<br>Then, carefully stir the brandy and espresso essence into the chocolate. Merge with each other carefully right up until put together, then fold in just the whipped product making use of a steel spoon.<br>Then, briskly whisk the egg white inside of a very little bowl until finally rigid, then carefully fold into the chocolate combination applying a steel spoon.<br>Finally, spoon the mix into 4 tall eyeglasses, and chill for at bare minimum 2 hrs right before serving.","url":"https://recipe.bluelayer.org/recipe/5954/chocolate-brandy-product"},{"id":"5952","title":"Chocolate banana sundae","ingredients":"50g/2oz dim chocolate (at minimum amount<br>70% cocoa solids), destroyed into minor areas<br>100g/4oz golden syrup<br>15g/1⁄2 oz butter<br>1 tablespoon rum<br>150ml/5fl oz double product<br>12 scoops vanilla ice product<br>4 bananas, sliced, tossed within a very little lemon juice<br>75g/3oz flaked almonds, toasted","directions":"First, put the chocolate inside of a heatproof bowl with the syrup and butter. Warm earlier mentioned a pan of simmering water right up until melted, stirring until finally perfectly blended. Remove the bowl in opposition to the warmth, and stir within the rum.<br>Then, whip the product right until precisely trying to keep its form. Put a scoop of vanilla ice product within the backside of every of 4 tall sundae eyeglasses. Supreme with the sliced banana, some chocolate sauce and a sprinkling of mad.<br>Finally, repeat the levels, completing with a generous dollop of product.","url":"https://recipe.bluelayer.org/recipe/5952/chocolate-banana-sundae"},{"id":"5937","title":"Chocolate ice-product sandwiches","ingredients":"6 amaretti biscuits<br>12 darkish chocolate digestive biscuits<br>500ml/16fl oz vanilla ice product","directions":"First, put the amaretti biscuits in just a blender or foodstuff processor, and whiz right until they sort coarse crumbs.<br>Then, acquire one of the digestive biscuits and spread a 2.5cm/1within just layer of ice product upon its non-chocolate aspect. Sandwich a different biscuit upon supreme, chocolate aspect uppermost. Squeeze the biscuits carefully jointly and gentle the ice product in the vicinity of the edges. Repeat with the currently being biscuits and ice product.<br>Finally, roll the edges of the biscuit sandwiches in just the overwhelmed amaretti biscuits to coat them, then stage upon a tray within just the freezer. Freeze for at minimum 2 hrs ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5937/chocolate-ice-product-sandwiches"},{"id":"5936","title":"Chocolate rum pots","ingredients":"225g/8oz darkish chocolate (at bare minimum 70% cocoa solids)<br>4 eggs, divided<br>75g/3oz caster sugar<br>50ml/2fl oz dim rum<br>75ml/3fl oz double product","directions":"First, soften the chocolate inside of a heatproof bowl fastened above a pan of simmering water, and depart to awesome a little bit.<br>Then, making use of an electrical whisk or balloon whisk, whisk the egg yolks with the caster sugar within a bowl until eventually light and fluffy.<br>Then, drizzle the chocolate into the combination and fold all through collectively with the rum and double product.<br>Finally, whisk the egg whites inside a individual bowl till reputation within just comfortable peaks. Carefully fold the egg whites into the chocolate blend in just 2 batches. Divide the mix concerning 6 ramekins, and chill for at minimum amount 2 hrs just before serving. chilly desserts.","url":"https://recipe.bluelayer.org/recipe/5936/chocolate-rum-pots"},{"id":"5928","title":"Marshmallow ice product","ingredients":"75g/3oz darkish chocolate, weakened into areas<br>175g/6oz white marshmallows<br>150ml/5fl oz milk<br>300ml/10fl oz double product","directions":"First, put the chocolate and marshmallows into a pan and pour in just the milk. Very hot above a extremely very low warm until eventually the chocolate and marshmallows consist of melted. Remove versus the warmth and go away the mix to awesome carefully.<br>Finally, whisk the product till thick, then fold it into the chilly chocolate blend with a metallic spoon. Pour into a 450g/1lb loaf tin and freeze for at minimal 2 several hours.","url":"https://recipe.bluelayer.org/recipe/5928/marshmallow-ice-product"},{"id":"5922","title":"Chocolate charlotte","ingredients":"substances<br>22 boudoir biscuits<br>4 tablespoons orange-flavoured liqueur this kind of as Cointreau<br>250g/9oz dim chocolate (at minimum<br>70% cocoa solids), melted<br>150ml/5fl oz double product<br>4 eggs, divided<br>150g/5oz caster sugar","directions":"First, line the backside of a charlotte mold or a deep 18cm/7inside spherical cake tin with a piece of baking parchment.<br>Then, put the boudoir biscuits upon a non-reactive tray, and sprinkle with 50 percent of the orange-flavoured liqueur. Hire to line the aspects of the mildew or tin, trimming if critical to deliver a limited healthy.<br>Then, blend the chocolate with the double product in just a bowl, and battle inside the egg yolks. Whisk the egg whites inside of a major bowl until finally popularity inside of rigid peaks, then slowly include the caster sugar, whisking right up until rigid and shiny.<br>Finally, closely fold the egg whites into the chocolate mix within 2 batches, using treatment not to knock out the air. Pour into the center of the mold, and slender the biscuits consequently they are place with the chocolate blend. Chill for at bare minimum 5 hrs in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5922/chocolate-charlotte"},{"id":"5914","title":"Creamy fruit baskets","ingredients":"3 oranges<br>500g/18oz mascarpone cheese<br>5 tablespoons cr?me fra?che<br>2 tablespoons very clear honey, warmed<br>6 fifty percent-lined chocolate waffle or brandy snap baskets<br>100g/4oz strawberries, hulled and sliced","directions":"First, finely grate and guide 1 tablespoon orange zest. Pare off a minor more orange zest, and minimize into unbelievably slim strips; e-book. Peel all the oranges, getting rid of as a lot of the white pith as likely. Divide into segments.<br>Then, put the mascarpone cheese within just a bowl with the orange zest, and battle right until soft. Include fifty percent of the crème fraîche with the honey to style. Stir throughout, then incorporate adequate of the currently being crème fraîche to offer a rather rigid getting rid of regularity. Include and chill for at minimum amount 30 minutes.<br>Finally, to provide, fill the baskets with the crème fraîche combination, and ultimate with the orange segments and sliced strawberries. Embellish with orange strips. chilly desserts 4 egg whites.","url":"https://recipe.bluelayer.org/recipe/5914/creamy-fruit-baskets"},{"id":"5911","title":"Cappuccino creams","ingredients":"550g/11⁄4lb fromage frais<br>2 tablespoons finely flooring coffee espresso<br>1 tablespoon icing sugar<br>17g/6oz dim chocolate, at minimum<br>70% cocoa solids), grated","directions":"First, mixture the fromage frais with the espresso and icing sugar. Spoon fifty percent of the blend into 8 patient ramekins or glass dishes.<br>Finally, sprinkle earlier mentioned highest of the grated chocolate, and best with the becoming fromage frais mix, sprinkling the very last of the grated chocolate more than the supreme. Chill until finally geared up to provide.","url":"https://recipe.bluelayer.org/recipe/5911/cappuccino-creams"},{"id":"5905","title":"Chocolate fudge pudding","ingredients":"50g/2oz butter<br>75g/3oz gentle brown sugar<br>2 eggs, overwhelmed<br>350ml/12fl oz milk<br>50g/2oz chopped walnuts<br>50g/2oz simple flour<br>2 tablespoons cocoa powder, moreover further for dusting<br>icing sugar for dusting","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4. Flippantly grease a 1.2-litre/2pt ovenproof dish.<br>Then, product jointly the butter and sugar in just a high blending bowl right until fluffy. Fight in just the eggs.<br>Then, slowly but surely stir within the milk, and include the walnuts, stirring to mixture.<br>Then, sift the flour and cocoa powder into the mix. Fold in just carefully with a metallic spoon till nicely combined.<br>Then, spoon the blend into the ovenproof dish, and cook inside the oven for 35â€\"40 minutes.<br>Finally, to provide, grime with icing sugar and cocoa powder, and provide very hot. Chilly Desserts A chilly dessert is a fresh new stop to any summer time menu and can supply the perfect counterpoint to a dinner, no matter whether it is very hot or chilly outside the house. You are certain to track down nearly anything to attraction within just the delightful number of ice creams, sorbets and mousses incorporated inside this part. Incorporate to these kinds of recipes for trifles, jellies, syllabubs and fools, and you’ll consist of a handle to awesome you down or refresh your palate upon any working day of the calendar year. chilly desserts.","url":"https://recipe.bluelayer.org/recipe/5905/chocolate-fudge-pudding"},{"id":"5886","title":"Chocolate crêpes","ingredients":"75g/3oz simple flour<br>1 tablespoon cocoa powder<br>1 teaspoon caster sugar<br>2 eggs, frivolously overwhelmed<br>175ml/6fl oz milk<br>2 teaspoons dim rum<br>25g/1oz butter, melted, furthermore additional for brushing<br>For the filling<br>5 tablespoons double product<br>225g/8oz dim chocolate (at minimal<br>70% cocoa solids)<br>3 eggs, divided<br>25g/1oz caster sugar","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.<br>Then, sift the flour, cocoa and sugar into a bowl. Deliver a properly within just the center, include the eggs and fight them inside of a small at a season, drawing inside of the flour combination towards the gain of the bowl. Incorporate the milk, rum and butter, and fight until eventually gentle. Include and established apart for 30 minutes.<br>Then, brush an 18cm/7inside of crêpe pan with melted butter, and fastened in excess of a medium warmth. Pour 3 tablespoons of the batter into the pan, swirling it to go over the backside. Cook for 3 minutes, turning when, then fall on to a plate. Cook a different 11 crêpes within the exact same path. Stack, interleaved with baking parchment, and preserve incredibly hot.<br>Then, for the filling, put the product and chocolate within just a pan and soften carefully, stirring. Within a bowl, fight the egg yolks with 50 % of the sugar right until creamy, combat within the chocolate product and go away to interesting. Inside of a different bowl, whisk the egg whites into tender peaks, increase the take it easy of the sugar and fight right up until rigid. Stir a spoonful of the whites into the chocolate blend, then fold in just the remainder.<br>Finally, spread each and every crêpe with 1 tablespoon of the filling, then fold into quarters. Brush with melted butter, Area upon a buttered baking tray and bake within just the oven for 20 minutes. Provide warm. incredibly hot desserts &amp; puddings.","url":"https://recipe.bluelayer.org/recipe/5886/chocolate-cr-pes"},{"id":"5885","title":"Creamy puddings","ingredients":"300ml/10fl oz double product<br>250g/9oz ricotta cheese<br>50g/2oz caster sugar<br>100g/4oz white chocolate, damaged into sections<br>350g/12oz blended summertime culmination, this sort of as strawberries, blueberries and raspberries<br>2 tablespoons Cointreau","directions":"First, whip the product until eventually comfortable peaks sort. Fold inside the ricotta cheese and 50 % the of sugar.<br>Then, put the chocolate inside a heatproof bowl preset above a saucepan of simmering water. Stir until finally melted. Remove in opposition to the warm and depart to amazing, stirring sometimes. Stir into the cheese mix right up until properly mixed.<br>Then, spoon the combination into 6 affected person pudding moulds, and issue the show up of just about every pudding with the back again of a spoon. Put within just the freezer and freeze for 8 several hours or right away.<br>Then, put the culmination and the staying sugar inside a pan, and warmth carefully, stirring from time to time, till the sugar includes dissolved. Stir in just the Cointreau.<br>Finally, dip the pudding moulds in just very hot water for 30 seconds, and invert on to serving plates. Spoon the very hot fruit compote more than the puddings, and provide routinely. sizzling desserts &amp; puddings.","url":"https://recipe.bluelayer.org/recipe/5885/creamy-puddings"},{"id":"5883","title":"Banana chocolate chip soufflés","ingredients":"21⁄2 tablespoons mini<br>75g/3oz granulated sugar<br>2 bananas<br>chocolate chips","directions":"First, preheat the oven to 230°C/450°F/Gasoline mark 8. Flippantly grease 6 175ml/6fl oz ramekins.<br>Then, in just a bowl, overcome the egg whites with an electric powered mixer right up until comfortable peaks sort, then slowly battle inside the sugar until eventually the mix retains rigid peaks.<br>Then, thinly reduce the bananas on to the blend, and carefully fold inside of the chocolate chips.<br>Finally, prepare the ramekins upon a baking tray, and divide the combination frivolously amongst them. Work a knife near the facets of the ramekins, and bake the soufflés in just the heart of the oven for 15 minutes or right up until golden brown. Provide automatically. incredibly hot desserts &amp; puddings.","url":"https://recipe.bluelayer.org/recipe/5883/banana-chocolate-chip-souffl-s"},{"id":"5879","title":"Chocolate & pear crumble","ingredients":"4 pears, cored and sliced<br>25ml/1fl oz apple juice<br>100g/4oz simple flour<br>15g/1⁄2oz cocoa powder<br>50g/2oz butter<br>2 teaspoons granulated sugar","directions":"First, preheat the oven to 190°C/ 375°F/Fuel mark 5.<br>Then, peel, main and cut the pears, and put inside of an ovenproof dish with the apple juice.<br>Then, sift the flour and cocoa into a bowl. Rub the butter into the combination with your fingertips. Stir in just the sugar. Sprinkle in excess of the pears, and force down frivolously.<br>Finally, bake for with regards to 40 minutes right until cooked for the duration of. Provide sizzling. very hot desserts &amp; puddings.","url":"https://recipe.bluelayer.org/recipe/5879/chocolate-pear-crumble"},{"id":"5869","title":"Queen of puddings","ingredients":"substances<br>50g/2oz darkish chocolate (at minimum<br>70% cocoa solids), damaged into lower parts<br>500ml/18fl oz chocolate-<br>flavoured milk<br>100g/4oz fresh new white breadcrumbs<br>100g/4oz caster sugar<br>2 eggs, divided<br>4 tablespoons black cherry jam","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.<br>Then, put the chocolate and milk in just a saucepan. Warm carefully, stirring right up until the chocolate melts. Deliver approximately to the boil. Remove the pan versus the warm.<br>Then, put the breadcrumbs within just a enormous bowl with 25g/1oz of the sugar. Pour within just the chocolate blend and combination properly. Battle in just the egg yolks. Spoon the blend into a 1.2-litre/2pt pie dish. Bake within the oven for 25â€\"30 minutes until eventually preset and company.<br>Then, whisk the egg whites inside a significant bowl till reputation inside gentle peaks. Slowly whisk in just the staying sugar, and whisk until eventually you comprise a thick meringue. Spread the jam earlier mentioned the baked chocolate foundation and pile the meringue upon supreme.<br>Finally, return the pudding to the oven for regarding 15 minutes. Provide mechanically. scorching desserts &amp; puddings.","url":"https://recipe.bluelayer.org/recipe/5869/queen-of-puddings"},{"id":"5858","title":"Scorching chocolate custard","ingredients":"substances<br>25g/1oz cornflour<br>25g/1oz cocoa powder<br>600ml/1pt skimmed milk synthetic sweetener granules or<br>a minor sugar","directions":"First, incorporate the cornflour and cocoa with a minimal of the milk within just a saucepan. Stir within just the currently being milk. Convey to the boil and cook for 3 minutes, stirring till soft and thick.<br>Finally, sweeten with synthetic sweetener or sugar to flavor. Provide quickly.","url":"https://recipe.bluelayer.org/recipe/5858/scorching-chocolate-custard"},{"id":"5493","title":"Duck, tomato & pepper stew","ingredients":"4 duck legs, every single lower into<br>2 elements<br>3 tablespoons olive oil<br>1 minor pink onion, chopped<br>3 garlic cloves, finely chopped<br>1 crimson pepper, seeded and slice into strips<br>1 green pepper, seeded and lower into strips<br>700g/11⁄2lb tomatoes, skinned and about chopped<br>2 sprigs of refreshing thyme<br>1 sprig of clean rosemary<br>15g/1⁄2oz simple chocolate, finely chopped<br>salt and recently floor<br>black pepper","directions":"First, brown the duck legs briskly within just the oil higher than a substantial warm inside a large deep frying pan. Mounted apart.<br>Then, avert the warmth and sweat the onion, garlic and peppers carefully inside the oil until eventually smooth. Include the tomatoes, thyme, rosemary, salt and pepper and 150ml/5fl oz water. Carry to the boil, return the duck to the pan and simmer for 40 minutes.<br>Finally, stir in just the chocolate and cook for a excess 5 minutes. Flavor, improve the seasoning and provide very hot.","url":"https://recipe.bluelayer.org/recipe/5493/duck-tomato-pepper-stew"},{"id":"5485","title":"& chocolate stew","ingredients":"substances<br>2 partridges, halved<br>2 tablespoons olive oil<br>1 massive onion, chopped<br>8 garlic cloves<br>2 cloves<br>1 bay leaf<br>300ml/10fl oz dry white wine<br>1 tablespoon sherry vinegar<br>25g/1oz simple chocolate, grated salt and recently floor<br>black pepper","directions":"First, brown the partridges within the oil inside a frying pan in excess of a significant warm, and go to a casserole dish. Fry the onion within the similar oil, then move to the casserole dish.<br>Then, insert all the getting components to the casserole dish except if the chocolate, and carry to a delicate simmer, deal with tightly and carry on simmering for 45â€\"50 minutes until finally the partridges are delicate. Go the meat to a serving dish and continue to keep hot.<br>Finally, stir the chocolate into the staying liquid within the pan, and simmer for a additional 3 minutes. Stir and modify the seasoning. Pour the sauce about the partridges, and provide quickly.","url":"https://recipe.bluelayer.org/recipe/5485/chocolate-stew"},{"id":"5227","title":"Zingerman's Bakehouse Whoopie Pies","ingredients":"Cakes:<br>- 8 tablespoons (1 adhere) unsalted butter, softened<br>- 1 cup packed mild brown sugar<br>- 1 egg<br>- 1 teaspoon vanilla extract<br>- 2 cups all-reason flour<br>- 1/2 cup unsweetened cocoa powder<br>- 1 1/4 teaspoons baking soda<br>- 1/2 teaspoon kosher salt<br>- 1 cup buttermilk<br>- 1/2 cup semisweet chocolate chips<br>Filling:<br>- 4 month-to-month marshmallows<br>- 2 teaspoons water","directions":"1. First, preheat the oven to 350°F. Line a baking sheet with parchment paper.<br>2. Next, to deliver the cakes, cream the butter and brown sugar with an electric powered mixer until finally light-weight and fluffy. Increase the egg and vanilla extract and overcome into the combination.<br>3. Then, whisk collectively the flour, cocoa powder, baking soda, and salt. Slowly but surely stir the dry substances into the creamed blend alternately with the buttermilk, whisking very well soon after each individual addition. Stir inside the chocolate chips.<br>4. Then, create 12 mounds of dough on the created pan having a 1/4-cup measuring cup. Create of course the mounds are put at bare minimum 6 inches aside.<br>5. Then, bake for about 12 minutes. The cakes ought to be puffy and spring back again While touched in the heart. Enable neat on cord racks prior to filling.<br>6. Then, to create the filling, mix the marshmallows and water in a microwaveharmless bowl and soften the marshmallows on superior for 30 to 40 seconds.<br>7. Then, spread the filling on the flat aspects of 6 of the cakes. Make it possible for the filling fixed for 5 to 10 minutes in advance of topping with the becoming 6 cakes, flat facets to the filling. The marshmallow may perhaps organization up even though you are filling the cakes-specifically microwave it for a pair seconds to soften it back again.<br>8. Finally, allow for the pies sit for a number of minutes to fixed in advance of serving. They can be kept in an airtight container for up to 3 months or tightly wrapped inside plastic and frozen for up to 1 thirty day period.","url":"https://recipe.bluelayer.org/recipe/5227/zingermans-bakehouse-whoopie-pies"},{"id":"5224","title":"Wendy's Frosty","ingredients":"- 1 pint vanilla ice cream<br>- 1 cup milk<br>- 1/4 cup chocolate syrup<br>- 1 teaspoon vanilla extract<br>- 2 tablespoons frozen whipped topping","directions":"1. First, blend the ice cream and milk in a blender and technique until soft.<br>2. Next, increase the chocolate syrup and vanilla extract. Combine on medium pace simply until the substances are effectively incorporated-do not overmix.<br>3. Then, insert the whipped topping and gradually merge.<br>4. Finally, provide in tall, chilled eyeglasses.","url":"https://recipe.bluelayer.org/recipe/5224/wendys-frosty"},{"id":"5221","title":"Tim Hortons Chocolate Cake Doughnuts","ingredients":"Doughnuts:<br>- 2 1/2 cups all-motive flour<br>- 1 cup unsweetened cocoa powder<br>- 2 teaspoons baking powder<br>- 1/2 teaspoon kosher salt<br>- 4 eggs<br>- 1 1/2 cups sugar<br>- 1/4 cup buttermilk<br>- 8 tablespoons (1 adhere) unsalted butter, melted<br>- 6 cups vegetable oil, for frying<br>Mocha Glaze:<br>- 3/4 cup semisweet chocolate chips<br>- 1/2 cup heavy cream<br>- 1 tablespoon unsalted butter<br>- 2 teaspoons gentle corn syrup<br>- 2 teaspoons fast coffee powder or quick espresso powder<br>- 1. To create the doughnuts, whisk with each other the flour, cocoa powder, baking powder, and salt.<br>- 2. in a different bowl, with an electric powered mixer, battle the eggs with the sugar, buttermilk, and melted butter.<br>- 3. Stir the egg combination into the dry components and blend until finally very well mixed.<br>- 4. Refrigerate for at minimum amount 1 hour or up to 3 hours.<br>- 5. Roll the chilled dough out on to a floured appear and pat to a 1/2-inch thickness. Minimize out 16 doughnuts with a floured 3-inch doughnut cutter and destination them on a floured baking sheet.<br>- 6. Fill an electrical fryer with the oil and heat to 375°F, or seek the services of a weighty-bottomed<br>- 5-quart saucepan and fill with 4 to 5 inches of oil, and warm to 375°F.<br>- 7. Slip 2 or 3 doughnuts into the oil. Cook just about every doughnut till the bottom is golden brown, then switch at the time, and cook till the other side is golden brown. Remove to paper towels to drain. Repeat with the being doughnuts, developing certainly to preserve an even oil temperature.<br>- 8. Although the doughnuts drain, deliver the mocha glaze: Blend the chocolate chips, heavy cream, butter, corn syrup, and coffee powder inside a bowl over a saucepan of simmering water. Stir the blend constantly until gentle.<br>- 9. Dip the tops of the doughnuts in the mocha glaze and permit the doughnuts chill out on a platter for above 5 minutes prior to serving.<br>Generates 16 doughnuts:<br>- To hire up the scraps of dough, roll them into ropes and braid 2 of the ropes alongside one another, then twist the finishes to deliver doughnut twists. Fry them in the very same trend as the doughnuts, and total them in the mocha glaze.<br>TIM HORTONS:<br>Oatmeal Muffins:<br>- Anyone Necessities A Shift TO RECIPE FOR OATMEAL MUFFINS, AND TIM HORTONS Includes ONE OF THE Suitable.<br>- 1 cup milk<br>- 1 cup uncomplicated-cooking oats<br>- 1 egg<br>- 1/4 cup canola oil<br>- 1 cup all-explanation flour<br>- 1/4 cup sugar<br>- 2 teaspoons baking powder<br>- 1 teaspoon flooring cinnamon<br>- 1/2 teaspoon kosher salt<br>- 1. Preheat the oven to 425°F. Coat 12 muffin cups with butter or cooking spray, or include paper liners.<br>- 2. Blend the milk and oats and allow for them fixed for about 15 minutes for the oats to soak.<br>- 3. Battle jointly the egg and oil with an electrical mixer, then stir inside the oat blend and merge properly.<br>- 4. Whisk collectively the flour, sugar, baking powder, cinnamon, and salt. Slowly and gradually stir the dry substances into the oat blend and blend effectively.<br>- 5. Fill the muffin cups 2-thirds comprehensive and bake for 20 to 25 minutes, until finally a toothpick inserted in the centre of a muffin arrives out contemporary. Provide hot or at space temperature.<br>Helps make 12 muffins:<br>- For variance, include 1/4 cup raisins and 1/4 cup chopped walnuts, chocolate chips, or grated coconut. TONY'S City Sq. Cafe<br>Lemon Panna Cotta:<br>- THIS IS Incredibly 2 DESSERTS in ONE-A Great AND LEMONY PANNA COTTA Assisted WITH A Standard CANNOLI Crammed WITH SWEETENED RICOTTA AND DIPPED in Flooring CHOCOLATE.<br>Lemon Panna Cotta:<br>- One.25-ounce envelope unflavored powdered gelatin<br>- 1/2 cup hot water<br>- 2 vanilla beans, break<br>- 4 cups significant cream<br>- 2 tablespoons finely grated lemon zest<br>- 1/4 cup new lemon juice<br>- 3/4 cup granulated sugar<br>Cannoli Filling:<br>- 1 cup significant-top quality ricotta cheese<br>- 1/2 teaspoon vanilla extract<br>- 1/4 teaspoon flooring cinnamon<br>- 1/2 cup powdered sugar<br>- 2 tablespoons finely grated lemon zest<br>Candied Lemon Zest:<br>- 1 1/4 cups granulated sugar<br>- 1 cup water Zest of 3 lemons, taken off in slender strips<br>- 8 cannoli shells (out there at Italian marketplaces or on the web)<br>- 1/4 cup floor dim chocolate","directions":"1. First, create the panna cotta initial: Dissolve the gelatin inside the hot water.<br>2. Next, scrape the seeds from the 2 vanilla beans and insert them to a saucepan with the heavy cream, grated lemon zest, lemon juice, and granulated sugar. Deliver the combination to a boil, then avoid the warm, stirring generally.<br>3. Then, insert the dissolved gelatin and stir till the combination thickens.<br>4. Then, pour the custard into 8 5-ounce ramekins or tart dishes. Refrigerate for at minimum amount 4 hrs.<br>5. Then, deliver the cannoli filling: Whisk collectively the ricotta cheese, vanilla extract, cinnamon, powdered sugar, and grated lemon zest. Every time the substances are very well combined, cover the bowl and refrigerate the filling till geared up to seek the services of.<br>6. Then, create the candied lemon zest: Merge 1 cup of the sugar and the water in a saucepan above medium heat and stir until finally the sugar is dissolved.<br>7. Then, insert the lemon zest and cook for 8 minutes, or till the zest is softened. Drain during a good-mesh strainer, then throw with the getting 1/4 cup sugar even though nonetheless sizzling. Allow the candied zest dry at area temperature on paper towels for at minimum amount 1 hour.<br>8. Then, to collect the cannoli, fill a pastry bag with the cannoli filling and pipe the combination into the cannoli shells. Dip the finishes of the cannolis in the flooring chocolate.<br>9. Finally, provide the panna cotta with some candied lemon zest in the centre of every single ramekin and a cannoli on the side of a dessert plate coated with a doily or a folded napkin.","url":"https://recipe.bluelayer.org/recipe/5221/tim-hortons-chocolate-cake-doughnuts"},{"id":"5219","title":"T.G.I. Friday's Brownie Obsession","ingredients":"Brownies:<br>- 8 tablespoons (1 adhere) unsalted butter<br>- 2 4-ounce bars Ghirardelli semisweet baking chocolate, coarsely chopped<br>- 1 3/4 cups granulated sugar<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 1 1/2 cups all-rationale flour<br>- 1/2 teaspoon baking soda<br>- 1/2 teaspoon kosher salt<br>- 1/2 cup chopped walnuts (optional)<br>Chocolate Sauce:<br>- 4 tablespoons (1/2 adhere) unsalted butter<br>- 1 1/2 (4-ounce) bars Ghirardelli milk chocolate baking chocolate, coarsely chopped<br>- 1/4 cup granulated sugar<br>- 3/4 cup heavy cream<br>Caramel Sauce:<br>- 3/4 cup packed darkish brown sugar<br>- 4 teaspoons cornstarch<br>- 1 tablespoon unsalted butter<br>- 1/2 cup heavy cream<br>Topping:<br>- 1 pint vanilla ice cream","directions":"1. First, preheat the oven to 350°F. Coat a 9 via 13-inch baking pan with butter or cooking spray and flippantly dirt with flour.<br>2. Next, deliver the brownies very first. Blend the butter and semisweet chocolate in a bowl fastened around a saucepan of simmering water and stir until melted. Include the granulated sugar and stir until it dissolves. Remove the bowl against the pan. Enable great marginally.<br>3. Then, increase the eggs, one at a year, beating nicely with a wooden spoon the moment every addition. Stir in the vanilla extract.<br>4. Then, whisk alongside one another the flour, baking soda, and salt. slowly stir the dry elements into the chocolate blend and incorporate perfectly. Stir in the chopped crazy, if applying.<br>5. Then, pour the batter into the published pan and bake the brownie in the very hot oven for 15 to 20 minutes, until finally a toothpick inserted in the centre arrives out a little sticky.<br>6. Then, permit neat inside the pan on a twine rack, then lower into 6 or 8 affected person brownies.<br>7. Then, create the chocolate sauce: Incorporate the butter and milk chocolate in a bowl established over a saucepan of simmering water and stir right until melted. Increase the granulated sugar and stir until finally it dissolves.<br>8. Then, whisk in the heavy cream and stir until finally the mix is very well blended. Remove the bowl from the pan and preserve the sauce hot.<br>9. Then, create the caramel sauce: Incorporate the brown sugar, cornstarch, and butter inside a saucepan above medium warm. Stir until finally the butter melts and is combined with the sugar.<br>10. Then, whisk in the heavy cream and provide the blend to a boil, stirring generally. Remove the heat and simmer for 2 minutes.<br>11. Then, allow for the caramel sauce interesting right before having.<br>12. Then, collect the dessert: Position every brownie inside a shallow bowl. Spoon chocolate sauce over each individual one.<br>13. Then, put a scoop of vanilla ice cream on supreme of the chocolate sauce.<br>14. Finally, drizzle caramel sauce earlier mentioned the ice cream.","url":"https://recipe.bluelayer.org/recipe/5219/t-g-i-fridays-brownie-obsession"},{"id":"5218","title":"Starbucks Pumpkin-Cream Cheese Muffins","ingredients":"- One 8-ounce package deal Cream Cheese, softened<br>- 2 cups canned pumpkin<br>- 2 cups sugar<br>- 4 eggs<br>- 1 teaspoon vanilla extract<br>- 3 cups all-explanation flour<br>- 4 teaspoons pumpkin pie spice<br>- 1 teaspoon flooring cinnamon<br>- 1 teaspoon floor nutmeg<br>- 1/2 teaspoon flooring cloves<br>- 1/2 teaspoon kosher salt<br>- 1 teaspoon baking soda<br>- 1/2 cup chopped pumpkin seeds<br>- 1. Preheat the oven to 350°F. Coat 24 muffin cups with butter or cooking spray, or seek the services of paper liners.<br>- 2. Applying your arms, form the softened Cream Cheese into a prolonged, slender log and wrap it within plastic. Freeze it right until well prepared to seek the services of.<br>- 3. Overcome the canned pumpkin with the sugar with an electric powered mixer until finally gentle. Include the eggs, one at a season, whisking properly immediately after each and every addition. Stir inside the vanilla extract.<br>- 4. Whisk alongside one another the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. slowly stir the dry components into the pumpkin mix and blend until effectively merged.<br>- 5. Unwrap the frozen Cream Cheese and minimize the log into 24 areas.<br>- 6. Pour the batter into the written muffin pans, filling the cups merely 50 percent total.<br>- 7. Put 1 piece of Cream Cheese in the middle of every single muffin cup and drive it carefully into the batter. Sprinkle the tops with the pumpkin seeds.<br>- 8. Bake for 20 to 25 minutes, right until a toothpick inserted in the centre of a muffin arrives out fresh.<br>- 9. Make it possible for the muffins great for 15 minutes just before turning them out of the pans.<br>Tends to make 24 muffins:<br>SUBWAY:<br>Chocolate Chip Cookies:<br>- When Recognized Specially FOR ITS Balanced SPIN on SANDWICHES, SUBWAY Tends to make SOME Remarkable CHOCOLATE CHIP COOKIES.<br>- 1/2 pound (2 sticks) unsalted butter, softened<br>- 1/2 cup granulated sugar<br>- 1 cup packed golden brown sugar<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 2 cups self-developing flour<br>- 1 1/2 cups semisweet chocolate chips<br>- 1. cream the butter and the granulated and brown sugars with an electric powered mixer until gentle and fluffy. Insert the eggs, one at a year, beating properly immediately after each individual addition. Stir inside the vanilla extract and combine very well.<br>- 2. Stir in the flour, 1/2 cup at a period, right until all the flour consists of been carefully involved. Stir in the chocolate chips. Include the bowl and refrigerate the dough for 1 hour.<br>- 3. Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.<br>- 4. Roll the dough into balls the dimensions of walnuts and issue them on the created sheet pan at minimal 2 inches aside.<br>- 5. Bake the cookies for 10 to 12 minutes, until finally golden brown and the edges are business, then enable neat on cord racks ahead of storing in an airtight container.<br>Generates 12 to 18 cookies:<br>TACO BELL:<br>Caramel Apple Empanadas:<br>- These kinds of ARE AN Very easily Manufactured Edition OF A Outstanding LATIN AMERICAN food. THE FILLINGS CAN BE Both Adorable OR SAVORY AND THE EMPANADAS CAN BE Assisted cold OR hot.<br>- 1 1/2 cups frozen diced apples, thawed<br>- 1 tablespoon cornstarch<br>- 6 tablespoons (3/4 adhere) unsalted butter<br>- 1/4 cup packed light-weight brown sugar<br>- 1/4 teaspoon flooring cinnamon<br>- 1/4 teaspoon flooring allspice<br>- 1 cup significant cream<br>- 3 1/2 cups baking mix, these types of as Bisquick<br>- 1. Preheat the oven to 400°F. Coat a sheet pan evenly with butter or cooking spray.<br>- 2. mix the apples with the cornstarch.<br>- 3. Soften 4 tablespoons of the butter in a skillet and insert the apples, brown sugar, cinnamon, and allspice. Cook over medium warm, stirring until the mix thickens and the apples are softened.<br>- 4. Remove the pan from the heat and mash the apples with a fork, then fixed the blend apart.<br>- 5. Stir the heavy cream into the baking merge with a fork until the combination is moistened. Knead the dough a number of of situations on a floured surface, then roll it out to a 15 by<br>- 20-inch rectangle, 1/2 inch thick.<br>- 6. Slash the dough into 12 5-inch squares. Fill the middle of each and every sq. with a tablespoon of the mashed apples.<br>- 7. Fold more than one side of the dough, both into a rectangle or triangle condition, and push the edges alongside one another with the tines of a fork.<br>- 8. Organize the empanadas on the composed sheet pan. Soften the being 2 tablespoons butter and brush on to the best of each individual empanada. Bake for 18 to 20 minutes, till golden brown. Provide sizzling.<br>Tends to make 12 empanadas:<br>- A light-weight dusting of powdered sugar can make a great completing contact.<br>TACO BELL:<br>Crispitos:<br>- THIS IS A Model OF A Classic MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR Instances Any time YOU Comprise FLOUR TORTILLAS THAT ARE Commencing TO DRY OUT. A DRIZZLE OF HONEY over THE hot CRISPITOS IS A Awesome Variance.<br>- 1/2 cup sugar<br>- 2 tablespoons flooring cinnamon<br>- 12 8-inch flour tortillas<br>- 2 cups canola oil<br>- 1. Whisk jointly the sugar and cinnamon.<br>- 2. Minimize the tortillas into quarters.<br>- 3. heat the oil in a significant skillet over medium-substantial heat.<br>- 4. Fry the quartered tortillas, 3 or 4 components at a season, until they transform golden on the bottom, then turn them earlier mentioned and brown the other aspect. Be cautious not to enable them fry for way too extensive, as they will continue to brown following they are taken off from the oil.<br>- 5. Drain the tortillas on cord racks or paper towels, then throw with the sugar and cinnamon combination. Provide hot.<br>Produces 48 crispitos:<br>TED'S MONTANA GRILL:<br>Strawberry Shortcake:<br>- Which includes Lots of Elements, THERE IS Never ever A Solitary Least difficult RECIPE FOR STRAWBERRY SHORTCAKE. Still THE PATRONS OF TED'S in ATLANTA Consider THIS Edition IS A Champion.<br>- 1 pound strawberries, hulled and sliced<br>- 1 1/2 tablespoons granulated sugar<br>Shortcake:<br>- 2 cups all-reason flour<br>- 2 1/2 teaspoons baking powder<br>- 1 teaspoon kosher salt<br>- 2 teaspoons granulated sugar<br>- 1 1/4 cups heavy cream<br>Whipped cream:<br>- 1 cup heavy cream<br>- 2 tablespoons powdered sugar<br>- 1 teaspoon vanilla extract<br>Häagen-Dazs vanilla ice cream:","directions":"1. First, throw the sliced strawberries with the granulated sugar and preset them apart for a couple of of hours.<br>2. Next, preheat the oven to 450°F. Frivolously coat a baking sheet with butter or cooking spray.<br>3. Then, deliver the shortcake: Whisk alongside one another the flour, baking powder, salt, and granulated sugar. Stir inside the heavy cream and merge until finally the components are basically mixed.<br>4. Then, knead the dough on a floured seem exactly a few of moments, then different the dough into 4 equivalent-sized biscuits. Point the biscuits on the created baking sheet.<br>5. Then, bake the biscuits in the warm oven for 10 to 15 minutes, right until golden brown on the bottom and evenly golden on greatest.<br>6. Then, even though the biscuits are baking, deliver the whipped cream: Whip the heavy cream to delicate peaks. Incorporate the powdered sugar and vanilla extract.<br>7. Then, whip to rigid peaks and refrigerate until finally prepared to employ the service of.<br>8. Then, obtain the strawberry shortcake: For each and every serving, break a hot biscuit and lay the bottom 50 % in a shallow dessert bowl. Final the biscuit with a scoop of vanilla ice cream, then include with a element of the strawberries.<br>9. Then, substitute the top 50 % of the biscuit and spoon a massive dollop of whipped cream more than the shortcake.<br>10. Finally, spoon some of the getting strawberries, together with their juices, in the vicinity of the shortcake and provide the bowl with the strawberries.","url":"https://recipe.bluelayer.org/recipe/5218/starbucks-pumpkin-cream-cheese-muffins"},{"id":"5216","title":"Starbucks Iced Vanilla Latte","ingredients":"- 2 tablespoons vanilla syrup<br>Overwhelmed ice:<br>- 1 1/4 cups cold milk<br>- 1/4 cup sizzling or cold coffee<br>- 1. Pour the vanilla syrup into the bottom of a significant mug or tall heatproof glass. Increase a entire cup of ice or merely as significantly as you like.<br>- 2. Pour in the cold milk, then the coffee. Stir and love.<br>Would make 1 latte:<br>STARBUCKS:<br>Marble Pound Cake:<br>- MELTED SEMISWEET CHOCOLATE IS SWIRLED In the course of THIS ORANGE-SCENTED POUND CAKE. IT'S Basically AS Great FOR BREAKFAST AS IT IS FOR DESSERT.<br>- 1 pound (4 sticks) unsalted butter, softened<br>- 2 1/2 cups sugar<br>- 10 eggs<br>- 2 teaspoons vanilla extract<br>- 2 tablespoons orange liqueur, this kind of as Grand Marnier<br>- 2 tablespoons finely grated orange zest<br>- 4 1/4 cups cake flour, sifted<br>- 2 teaspoons baking powder<br>- 1/4 teaspoon kosher salt<br>- 3/4 cup semisweet chocolate chips, melted","directions":"1. First, preheat the oven to 325°F.<br>2. Next, cream the butter and sugar with an electric powered mixer right until light-weight and fluffy. Insert the eggs, one at a year, whisking properly immediately after each and every addition. Stir inside the vanilla extract, orange liqueur, and orange zest. Blend till effectively merged.<br>3. Then, sift collectively the flour, baking powder, and salt. slowly insert the dry substances to the creamed combination and incorporate adequately.<br>4. Then, pour 50 percent the batter into the penned tube pan. Spoon the melted chocolate inside significant drops all in the vicinity of the batter, then work for the duration of with a evening meal knife inside a round action. Top with the remaining batter and delicate with the again of spoon, producing slightly of a trench as you move above.<br>5. Then, bake for 1 hour and 15 minutes to 1 hour and 20 minutes. The cake is performed every time a toothpick inserted inside the middle will come out contemporary. Change the pan at the time all through baking and cover the cake with foil if it seems to be which includes the best is having as well brown.<br>6. Then, enable the cake amazing in the pan on a cord rack for 10 minutes, then invert it, remove the pan, peel off the waxed paper, and allow the cake awesome upside down for 20 minutes.<br>7. Finally, put the cake on a serving plate. Employing a serrated knife, lower it into quantities.","url":"https://recipe.bluelayer.org/recipe/5216/starbucks-iced-vanilla-latte"},{"id":"5215","title":"Starbucks Cranberry Bliss Bars","ingredients":"Cranberry Blondie:<br>- 1/2 pound (2 sticks) unsalted butter, softened<br>- 1 cup packed golden brown sugar<br>- 1/4 cup granulated sugar<br>- 3 eggs<br>- 2 teaspoons vanilla extract<br>- 2 cups all-motive flour<br>- 1 1/2 teaspoons baking powder<br>- 3/4 cup dried cranberries<br>- 3/4 cup white chocolate chips<br>Frosting:<br>- half an 8-ounce deal Cream Cheese, softened<br>- 2 tablespoons unsalted butter, softened<br>- 1 tablespoon finely grated orange zest<br>- 1 teaspoon vanilla extract<br>- 3 cups powdered sugar<br>Toppings:<br>- 1/4 cup white chocolate chips<br>- 2 tablespoons finely grated orange zest<br>- 1/2 cup chopped dried cranberries<br>- 1. Preheat the oven to 350°F. Line a 10 through 15-inch baking pan with parchment paper or coat with cooking spray.<br>- 2. Deliver the cranberry blondie 1st: cream the butter and the brown and granulated sugars with an electric powered mixer until light-weight and fluffy. Include the eggs, one at a season, whisking effectively as soon as each and every addition. Stir in the vanilla extract.<br>- 3. Whisk with each other the flour and baking powder. slowly stir the dry components into the creamed mix and merge very well.<br>- 4. Fold in the dried cranberries and white chocolate chips. Merge appropriately.<br>- 5. Pour the batter into the penned pan and bake for about 25 minutes, or until finally a toothpick inserted inside the middle will come out fresh. Test the blondie When baking<br>- -it is geared up to appear out While it turns light-weight brown at the edges. If it overbakes, the bars will be dry.<br>- 6. Remove the blondie pan to a twine rack to neat.<br>- 7. Plan the frosting despite the fact that the blondie is baking. beat collectively the Cream Cheese and butter with an electric powered mixer till light-weight and fluffy.<br>- 8. Insert the orange zest and the vanilla extract. Battle in the powdered sugar till the frosting is fluffy and gentle. If it is far too thick to spread simply, incorporate a small milk.<br>- 9. While the blondie includes cooled down, spread the frosting frivolously above the top and allow for it sit for above 15 minutes to allow for the frosting enterprise up.<br>- 10. To include the toppings, soften the white chocolate chips and drizzle above the supreme of the frosting.<br>- 11. Scatter the orange zest and chopped cranberries around the greatest.<br>- 12. Enable the blondie sit for 1 hour for the white chocolate to company up.<br>- 13. Slice into 4 through 4-inch squares, then slice each and every sq. in half to deliver a triangle, or minimize into bar designs or smaller sized squares.<br>Produces 36 bars:<br>STARBUCKS:<br>Heath Bars:<br>- Plan This kind of CRUNCHY TOFFEE BARS FOR A Easy SNACK OR DESSERT FOR A Group. Deliver THE Straightforward BATTER Against PANTRY STAPLES, THEN Seek the services of WHITE AND Darkish CHOCOLATE CHIPS AND COARSELY CHOPPED HEATH BARS FOR A Tremendous BATCH OF Delectable Snacks.<br>- 12 tablespoons (1 1/2 sticks) unsalted butter, softened<br>- 12 tablespoons (1 1/2 sticks) margarine, softened<br>- 1 1/4 cups granulated sugar<br>- 1 1/4 cups packed mild brown sugar<br>- 3 eggs<br>- 2 teaspoons vanilla extract<br>- 4 cups all-motive flour<br>- 1 1/2 teaspoons baking soda<br>- 1 teaspoon kosher salt<br>- 1 1/2 cups semisweet chocolate chips<br>- 1 1/2 cups white chocolate chips<br>- 8 2.8-ounce Heath bars, coarsely chopped","directions":"1. First, preheat the oven to 350°F.<br>2. Next, cream the butter and margarine with an electrical mixer right until perfectly mixed, then include the granulated and brown sugars. beat the blend until light-weight and fluffy.<br>3. Then, increase the eggs, one at a period, beating effectively following every single addition. Stir in the vanilla extract.<br>4. Then, whisk jointly the flour, baking soda, and salt. Slowly but surely increase the dry substances to the creamed combination, mixing effectively.<br>5. Then, fold in the semisweet and white chocolate chips and the coarsely chopped Heath bars.<br>6. Then, pour the batter into the written pan and bake for 20 to 25 minutes in the very hot oven, until finally a toothpick inserted in the heart arrives out new.<br>7. Finally, make it possible for the blondie interesting for 30 minutes in advance of chopping.","url":"https://recipe.bluelayer.org/recipe/5215/starbucks-cranberry-bliss-bars"},{"id":"5214","title":"Starbucks Chocolate-Coffee Pudding","ingredients":"- 2 cups nonfat soy milk<br>- 1/2 cup packed mild brown sugar<br>- 3 tablespoons unsweetened cocoa powder<br>- 1/4 cup cornstarch<br>- 1 tablespoon fast coffee powder<br>- 1/4 teaspoon kosher salt<br>- 1/4 cup chopped bittersweet chocolate<br>- 1 teaspoon vanilla extract","directions":"1. First, mix the soy milk and brown sugar in a medium saucepan over medium heat, and stir until the sugar dissolves.<br>2. Next, whisk inside the cocoa powder, cornstarch, coffee powder, and salt. Convey the blend to a boil, then avert the warm and simmer for 1 instant, or right until thick.<br>3. Then, remove against the warm and stir in the chopped chocolate and the vanilla extract.<br>4. Then, pour equivalent ranges of the blend into 4 dessert mugs or bowls. Put a piece of plastic wrap immediately on the appear of the pudding to hold a movie against forming.<br>5. Finally, refrigerate for at minimum 4 hrs, then remove the plastic wrap and provide.","url":"https://recipe.bluelayer.org/recipe/5214/starbucks-chocolate-coffee-pudding"},{"id":"5212","title":"Spago Pot de Crème","ingredients":"- 3 ounces bittersweet chocolate, slash into lower components<br>- 3 1/2 cups heavy cream<br>- 1/2 cup milk<br>- 5 egg yolks<br>- 1/4 cup sugar<br>- 1/4 teaspoon kosher salt<br>- 1/4 cup finely chopped white chocolate<br>- 1/2 teaspoon vanilla extract","directions":"1. First, preheat the oven to 375°F.<br>2. Next, chop the bittersweet chocolate into minor areas, conserving a aspect to finely grate for garnish. Soften the chopped chocolate in a bowl preset over a saucepan of simmering water. Just take the chocolate off the heat whenever it is virtually thoroughly melted. Mounted apart.<br>3. Then, heat a medium saucepan and scald 2 cups of the significant cream and the milk, becoming cautious not to melt away the mix. Established apart.<br>4. Then, incorporate the egg yolks, sugar, and salt. Overcome with an electric powered mixer till mild and soft, dissolving the sugar.<br>5. Then, gradually pour the sizzling cream mix into the yolk blend, whisking continually until cooled.<br>6. Then, mounted a great-mesh strainer over the bowl of melted chocolate and pour the cream and egg blend all through the strainer and into the chocolate. Whisk until properly merged.<br>7. Then, line the bottom of a superior-sided baking pan with kitchen area towels-the towels will constant the pots de crème.<br>8. Then, divide the chocolate mix frivolously amongst 6 custard cups and destination the cups on the towels. Fill the baking pan with sufficient very hot water to appear midway up the aspects of the cups.<br>9. Then, protect the pan with foil and bake for over 35 minutes in the hot oven. The custards need to nonetheless be a tiny wiggly every time you choose them out.<br>10. Then, allow the custards amazing to place temperature in advance of masking them and inserting them inside the fridge for 2 to 3 hours, till chilled.<br>11. Then, to serve, soften the white chocolate in a bowl established more than a saucepan of simmering water, stirring from time to time. Anytime the chocolate contains melted, allow for it interesting to house temperature.<br>12. Then, whip the being 1 1/2 cups heavy cream to tender peaks. Increase the vanilla extract and the melted white chocolate.<br>13. Then, whip to rigid peaks, and spoon about the chilled pots de crème.<br>14. Finally, garnish with a small grated bittersweet chocolate on top of each and every serving.","url":"https://recipe.bluelayer.org/recipe/5212/spago-pot-de-cr-me"},{"id":"5205","title":"The Ritz-Carlton Chocolate Chip Cookies","ingredients":"- 1 1/4 weight (5 sticks) unsalted butter, softened<br>- 2 cups granulated sugar<br>- 2 cups packed darkish brown sugar<br>- 5 eggs<br>- 1 tablespoon vanilla extract<br>- 6 cups all-cause flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon kosher salt<br>- 4 cups semisweet chocolate chips<br>- 1. Preheat the oven to 350°F.<br>- 2. cream the butter and the granulated and brown sugars with an electrical mixer until gentle and fluffy. Include the eggs, one at a year, whisking effectively right after just about every addition. Stir inside the vanilla extract and combination properly.<br>- 3. Whisk alongside one another the flour, baking soda, and salt. slowly stir the dry elements into the creamed blend until thoroughly involved. Stir in the chocolate chips.<br>- 4. Employ the service of a 1/2-cup measuring cup to scoop the dough on to the cookie sheets, inserting the scoops at minimum 3 inches aside. Carefully push down the mounds of dough with the back again of a spoon.<br>- 5. Bake for 10 to 12 minutes in the hot oven, right until the edges are organization, and enable the cookies amazing on twine racks.<br>Produces about 24 huge cookies:<br>- To deliver smaller sized cookies, roll the dough into a 2-inch-thick cylinder, wrap it in plastic, and refrigerate it for 1 hour. Slice the log into 1-inch-thick slices. place the cookies 2 inches aside and bake for about 8 minutes.<br>ROSE AND CROWN PUB AND Eating Place:<br>Baileys Irish Espresso Trifle:<br>- Positive Impressive Espresso FLAVORS THE CHOCOLATE FILLING in THIS Shiny TRIFLE. Helped in TALL PARFAIT OR BEVERAGE Eyeglasses, THE TRIFLE Is made up OF Levels OF THE CUSTARD Among Areas OF Wet, Smooth CHOCOLATE CAKE. Crowned WITH WHIPPED cream INFUSED WITH BAILEYS IRISH cream, THIS TRIFLE Practically Increases WITH AGE, IF YOU CAN Hold IT Over THAT Extensive!<br>Chocolate cream Filling:<br>- 1 1/2 cups granulated sugar<br>- 3/4 cup unsweetened cocoa powder<br>- 1/2 cup cornstarch<br>- 1/4 teaspoon kosher salt<br>- 3 cups milk<br>- 3 cups 50 percent-and-50 percent<br>- 1/3 cup highly effective espresso<br>- 1/3 cup chopped bittersweet chocolate<br>- 2 tablespoons vanilla extract<br>Chocolate Cake:<br>- 1 3/4 cups all-explanation flour<br>- 1 3/4 cups packed gentle brown sugar<br>- 3/4 cup unsweetened cocoa powder<br>- 1 1/2 teaspoons baking powder<br>- 1 1/2 teaspoons baking soda<br>- 1/4 teaspoon kosher salt<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1/4 cup canola oil<br>- 1 cup boiling water<br>- 1 1/4 cups buttermilk<br>Baileys Whipped cream:<br>- 2/3 cup heavy cream<br>- 2 tablespoons powdered sugar<br>- 2 tablespoons Baileys Irish cream","directions":"1. First, create the filling very first (it can be created up to 2 times forward and saved coated and refrigerated). Whisk alongside one another the granulated sugar, cocoa powder, cornstarch, and salt.<br>2. Next, gradually pour inside the milk, whisking often.<br>3. Then, slowly pour in the 50 percent-and-50 percent, whisking often.<br>4. Then, pour the blend in the course of a fantastic-mesh strainer into a medium saucepan.<br>5. Then, deliver the mix to a smooth boil over medium heat, whisking continually, for above 2 minutes, then remove the pan against the heat. Fill a significant bowl with ice cubes and water and mounted apart.<br>6. Then, stir the espresso, chocolate, and vanilla extract into the filling. Fixed the saucepan in the bowl with the ice water and enable the filling chill, stirring at times. Refrigerate, coated, until organized to employ the service of.<br>7. Then, preheat the oven to 350°F.<br>8. Then, to deliver the cake, coat a 50 percent sheet pan (12 by way of 17 inches) with butter or cooking spray.<br>9. Then, whisk jointly the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.<br>10. Then, in a independent massive bowl, beat the eggs with an electric powered mixer until foamy, then stir in the vanilla extract, canola oil, and the boiling water. Whisk the blend until finally nicely combined.<br>11. Then, slowly and gradually stir the dry substances alternately with the buttermilk into the egg combination. Stir till all the substances are nicely merged.<br>12. Then, pour the batter into the composed sheet pan and bake for 25 to 30 minutes, right until the cake springs again after touched inside the centre.<br>13. Then, allow for the cake amazing, then minimize into sections fashioned to match within your dessert eyeglasses.<br>14. Then, to create the Baileys whipped cream, whip the heavy cream to tender peaks. Include the powdered sugar and Baileys Irish cream. Whip to rigid peaks. Move to a pastry bag equipped with a fluted idea.<br>15. Then, put a piece of the chocolate cake inside just about every dessert glass, then spoon some of the chocolate filling on top. Repeat the levels until finally the glass is 3-quarters total.<br>16. Finally, pipe the Baileys whipped cream on best of the trifle and provide instantly, or refrigerate for up to 2 hrs.","url":"https://recipe.bluelayer.org/recipe/5205/the-ritz-carlton-chocolate-chip-cookies"},{"id":"5203","title":"Portobello White Chocolate Crème Brûlée","ingredients":"- 5 egg yolks<br>- 1/2 cup additionally 2 tablespoons sugar<br>- 2 cups heavy cream<br>- 1/3 cup white chocolate chips<br>- 1 teaspoon vanilla extract","directions":"1. First, preheat the oven to 300°F.<br>2. Next, mix the egg yolks with 1/4 cup of the sugar and beat with an electric powered mixer until gentle and foamy.<br>3. Then, in a tiny saucepan earlier mentioned medium warm, mix the significant cream and yet another 1/4 cup of sugar. Carry the combination to a boil, then avoid the heat to minimal and allow simmer.<br>4. Then, stir inside the white chocolate chips, a minor at a period, stirring very well soon after each and every addition.<br>5. Then, whisk 1/2 cup of the cream mix into the egg yolk combination, whisking continually. Whenever the cream is adequately integrated, slowly whisk in the being cream mix, stirring until every little thing is incredibly effectively combined.<br>6. Then, stir in the vanilla extract.<br>7. Then, fill 4 6-ounce ramekins with the custard. Established the ramekins in a high baking pan and pour in ample hot water to arrive midway up the aspects of the ramekins.<br>8. Then, bake in the very hot oven for about 1 hour, or till the custards are preset in the heart. Enable them awesome ahead of wrapping within plastic and refrigerating for at bare minimum 1 hour.<br>9. Finally, to serve, sprinkle the 2 tablespoons sugar lightly about the custards. Go the custards beneath the broiler right until the sugar commences to bubble and caramelize. You can moreover hire a kitchen area torch-stream it promptly earlier mentioned the sugar to caramelize.","url":"https://recipe.bluelayer.org/recipe/5203/portobello-white-chocolate-cr-me-br-l-e"},{"id":"5201","title":"Payard Patisserie And Bistro Milk Chocolate Truffles à l'Ancienne","ingredients":"Fondant:<br>- 2 cups sugar<br>- 1/2 cup heavy cream<br>- 1/4 cup milk<br>Pinch of kosher salt:<br>- 1 tablespoon gentle corn syrup<br>Ganache:<br>- 12 tablespoons (1 1/2 sticks) unsalted butter, slash into parts and softened<br>- 3/4 cup praline paste<br>- 1 1/2 cups chopped milk chocolate, melted<br>Truffle Coating:<br>- 1 1/2 cups chopped milk chocolate<br>- 1/2 cup almonds, toasted and coarsely flooring<br>- 1. Initial deliver the fondant, as it specifications year to organization up. Merge the sugar, heavy cream, milk, and salt in a medium saucepan.<br>- 2. Convey the blend to a boil, stirring often.<br>- 3. Put a lid on the pan and change the warm down to medium-significant. Enable the mix cook for 1 1/2 minutes.<br>- 4. Include the corn syrup and stir it inside effectively with a new spoon. Wipe absent the crystals of sugar that style on the facets of the pan with a moist pastry brush.<br>- 5. Cook the fondant until it reaches 228° to 230°F on a sweet thermometer.<br>- 6. Pour the combination on to a marble or other contemporary potent surface and enable neat.<br>- 7. Although the fondant is simply just a tiny hotter than your arms, fold it within on alone, making use of a bench scraper or an offset metallic spatula. The moment it thickens, knead it with your palms.<br>- 8. The moment the fondant is business, wrap it within plastic and refrigerate until organized to retain the services of.<br>- 9. Create the ganache: Line a baking sheet with plastic wrap.<br>- 10. Weigh out 3 ounces of the fondant and put it in the bowl of an electric powered mixer equipped with the paddle attachment. beat it on very low tempo until it is softened.<br>- 11. Include the butter, a number of of areas at a year, beating properly when just about every addition.<br>- 12. Insert the praline paste, whisking until finally properly included.<br>- 13. Once the mix is soft, insert the melted milk chocolate and merge right until it is precisely put together. Pour the blend on to the created pan and protect it with an additional sheet of plastic wrap.<br>- 14. Refrigerate the ganache until it companies up, more than 1 hour. Stir it over every single 15 minutes consequently that it develops the regularity of a significant frosting.<br>- 15. Line a baking sheet with parchment paper and fill a pastry bag with the ganache. Hire a minor spherical suggestion or energy without the need of a idea.<br>- 16. Pipe mounds about the dimensions of a quarter and significantly less than an inch higher on to the parchment paper, leaving House about them.<br>- 17. Refrigerate the ganache for yet another 15 to 30 minutes, until the mounds are company more than enough to be addressed.<br>- 18. Sort and coat the truffles: Soften the chopped milk chocolate for the coating and stir right until it is gentle and includes cooled down.<br>- 19. Line a sheet pan with waxed paper.<br>- 20. Roll just about every ganache mound about your hands into a spherical ball. Get the job done instantly consequently that the warm to your palms doesn't start to soften the ganache.<br>- 21. Whenever all the ganache is made up of been rolled into balls, refrigerate the truffles quickly, about 15 minutes, to enterprise them up.<br>- 22. Dip just about every truffle into the melted chocolate employing simply just your thumb and forefinger and spot on the composed sheet pan. Allow the lined truffles established for more than 20 minutes.<br>- 23. Stir the flooring almonds into the being melted milk chocolate and dip the truffles once again inside the mix. Line a sheet pan with a fresh sheet of waxed paper. Return the truffles to the sheet pan to fastened, about 20 minutes, in advance of storing in an airtight container. Hold them in a neat, dry spot, and they will top up to 3 months.<br>Will make 40 to 50 truffles:<br>- Fondant can previous for weeks in the freezer if perfectly wrapped in plastic.<br>PICCADILLY CAFETERIA:<br>Carrot Soufflé:<br>- Every little thing Around THIS DISH States DESSERT, Unless of course FOR THE Principal INGREDIENTCARROTS! to serve IT AS A side DISH, Take away THE DUSTING OF POWDERED SUGAR on top.<br>- 2 bodyweight carrots, peeled and chopped<br>- 8 tablespoons (1 adhere) unsalted butter, melted<br>- 1 cup granulated sugar<br>- 1/4 cup all-cause flour<br>- 1 teaspoon baking powder<br>- 1 teaspoon vanilla extract<br>- 3 eggs, effectively overwhelmed Powdered sugar, for dusting","directions":"1. First, preheat the oven to 350°F.<br>2. Next, cook the carrots in boiling salted water until finally rather delicate.<br>3. Then, drain the carrots and mash them with a fork or move them all through a food mill.<br>4. Then, incorporate the mashed carrots with the melted butter, granulated sugar, flour, baking powder, vanilla extract, and crushed eggs. Stir until the components are nicely mixed.<br>5. Then, spoon the carrot mix into a 2-quart casserole and sprinkle with sufficient powdered sugar to flippantly include the look.<br>6. Finally, bake in the warm oven for 30 minutes. serve immediately, dusted with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5201/payard-patisserie-and-bistro-milk-chocolate-truffles-lancienne"},{"id":"5197","title":"Max And Erma's Banana cream Pie","ingredients":"- 2 cups 50 percent-and-half<br>- 4 cups heavy cream<br>- 1 1/2 cups prompt vanilla pudding incorporate<br>- 4 bananas, slash into 1/4-inch-thick slices<br>- 2 9-inch vanilla wafer piecrusts, home made or acquired<br>- 1 cup chocolate syrup<br>- 1. Blend the 50 percent-and-half, 2 cups of the significant cream, and the vanilla pudding combine inside a heavy bowl.<br>- 2. Having an electric powered mixer, overcome on reduced pace for 1 instant to blend all the substances. The combination really should basically start off to thicken.<br>- 3. Improve the tempo to medium for yet another moment as it thickens slightly a lot more.<br>- 4. Provide the tempo of the mixer up to higher and beat for a more instant or so. Do not overmix, or the filling will deflate.<br>- 5. Getting one quarter of the bananas slices, set up a one layer of banana within every single pie shell. Spoon precisely ample of the filling into the shells to include the banana slices.<br>- 6. Prepare yet another quarter of the bananas slices more than the filling and spoon some filling above it. Repeat this procedure one even more period, so that there are 3 levels of banana and 3 levels of filling in every single pie.<br>- 7. Taking a metallic spatula dipped within water, mound the best layer of filling marginally to the heart of every single pie consequently that it is a tiny high than the crust.<br>- 8. Whip the getting 2 cups heavy cream and spoon it around the pies. Drizzle the chocolate syrup more than the whipped cream and garnish with the getting banana slices. Would make 2 pies, each individual serving 8<br>MCDONALD'S:<br>Apple Muffin:<br>- All those MUFFINS ARE A BREEZE TO PUT Alongside one another WITH Retail outlet-Procured MIXES, AND THE Success ARE Pretty End TO THE First MCDONALD'S APPLE MUFFIN. THE RECIPE Results in 2 DOZEN MUFFINS, so Preserve SOME FROZEN FOR AN Pressing SNACK Assault.<br>- 3 eggs<br>- 2 teaspoons apple pie spice, do-it-yourself (recipe follows) or bought<br>- One 18.25-ounce box yellow cake merge<br>- One 21-ounce can apple pie filling<br>- 1. Preheat the oven to 350°F. Line 24 muffin cups with paper cupcake liners.<br>- 2. beat the eggs with an electrical mixer on medium tempo until gentle and foamy. Stir in the apple pie spice and combination.<br>- 3. Mix the yellow cake combination and apple pie filling in a massive bowl and stir to mix.<br>- 4. Stir inside the egg combination and combination so that all the elements are perfectly included.<br>- 5. Fill every single muffin cup about 2-thirds total.<br>- 6. Bake the muffins in the hot oven for 25 to 30 minutes, until finally a toothpick inserted in the centre will come out fresh.<br>Tends to make 24 muffins:<br>Apple Pie Spice:<br>- 1 tablespoon floor cinnamon<br>- 1 teaspoon flooring nutmeg<br>- 1 teaspoon flooring allspice<br>- 1/2 teaspoon floor cloves Mix all the substances, mix them effectively with each other, and retail outlet in an airtight container.<br>MCDONALD'S:<br>Fruit Smoothie:<br>- Employ the service of YOUR Favored BERRIES FOR THIS SMOOTHIE. SEEDLESS FRUIT IS Easiest. Working with NONFAT YOGURT WILL Support Hold THE Energy DOWN, Specifically in Circumstance YOU'RE COUNTING.<br>- 3/4 cup clean berries<br>- 1/2 cup sliced peach or melon<br>- 1/2 banana, chopped<br>- 1 teaspoon honey<br>- 1/4 cup simple or vanilla yogurt<br>- 1/2 cup grape or apple juice<br>- 4 ice cubes<br>fresh mint leaves (optional):","directions":"1. First, incorporate the berries, peach, banana, honey, yogurt, juice, and ice in a blender and pulse until finally the ice is overwhelmed. Provide the smoothie as is or retain mixing until it reaches the regularity you want.<br>2. Finally, pour into a tall glass and garnish with a contemporary mint leaf, if chosen.","url":"https://recipe.bluelayer.org/recipe/5197/max-and-ermas-banana-cream-pie"},{"id":"5194","title":"Mama Melrose's Ristorante Italiano Cappuccino Crème Brûlée","ingredients":"- 4 cups heavy cream<br>- 1/4 cup freeze-dried espresso granules<br>- 1 vanilla bean, crack<br>- 3/4 cup granulated sugar<br>- 6 egg yolks<br>- 1 egg<br>- 1/4 cup bittersweet chocolate shavings<br>- 2 teaspoons dim brown sugar","directions":"1. First, preheat the oven to 250°F.<br>2. Next, blend the heavy cream and espresso granules in a bowl established earlier mentioned a saucepan of simmering water. Scrape the seeds out of the vanilla bean and include them to the cream blend.<br>3. Then, the moment bubbles start out to taste at the edges of the mix, insert the granulated sugar and stir to dissolve it.<br>4. Then, whisk jointly the egg yolks and the complete egg. Whisk 1/2 cup of the cream mix into the eggs, then slowly and gradually whisk the egg combination into the cream blend. Protect against the heat to a simmer, and progress to stir the combination continuously, till a bit thickened.<br>5. Then, anxiety the custard throughout a good-mesh strainer into a pitcher.<br>6. Then, bake the custards in the hot oven for 2 hrs, or until established. Permit great for 1 hour, then refrigerate until geared up to serve.<br>7. Finally, sprinkle the tops of the custards with the brown sugar and move them below the broiler or employ a kitchen area torch to soften the sugar and caramelize the tops.","url":"https://recipe.bluelayer.org/recipe/5194/mama-melroses-ristorante-italiano-cappuccino-cr-me-br-l-e"},{"id":"5193","title":"Luby's Cafeteria Chocolate Icebox Pie","ingredients":"- 2 1/2 cups milk<br>- 1 1/4 cups sugar<br>- 1/4 cup unsweetened cocoa powder<br>- 1 tablespoon unsalted butter, softened<br>- 1/2 cup cornstarch<br>- 1/2 cup cold water<br>- 1 teaspoon vanilla extract<br>- 3 additional-substantial egg yolks<br>- 1 cup mini marshmallows<br>- 1 prebaked 9-inch piecrust, handmade (watch ) or bought Whipped cream and chocolate curls (optional)","directions":"1. First, whisk alongside one another 2 cups of the milk and the sugar, cocoa powder, and the butter inside a saucepan around medium heat and carry to a boil, stirring constantly. Get rid of the warm to very low and simmer.<br>2. Next, deliver a paste of the cornstarch and water. Whisk in the remaining 1/2 cup milk.<br>3. Then, increase the vanilla extract and egg yolks to the cornstarch combination and whisk until all the substances are comfortable.<br>4. Then, amazingly slowly whisk the cornstarch combination into the simmering milk combination, stirring regularly.<br>5. Then, cook right until the mix is thickened and delicate, whisking consistently, above 2 minutes.<br>6. Then, insert the mini marshmallows to the saucepan and stir until finally they are melted and the blend is comfortable at the time again.<br>7. Then, choose the pan off the heat and allow for the mix great for 1 instant, then pour the filling into the pie shell. Gentle the appear with a metallic spatula and include it with a sheet of plastic wrap sitting down right on the custard, to stay clear of a motion picture from forming.<br>8. Then, refrigerate the pie for at minimum amount 2 hrs.<br>9. Finally, garnish each and every reduce with whipped cream and chocolate curls, if preferred.","url":"https://recipe.bluelayer.org/recipe/5193/lubys-cafeteria-chocolate-icebox-pie"},{"id":"5191","title":"Luby's Cafeteria Chocolate Chess Pie","ingredients":"- 8 tablespoons (1 adhere) unsalted butter, softened<br>- 1 1/2 cups sugar<br>- 3 a lot more-weighty eggs<br>- 2 teaspoons vanilla extract<br>- 1/3 cup all-motive flour<br>- 1 tablespoon unsweetened cocoa powder<br>- One 14-ounce can evaporated milk<br>- 1/4 cup mild corn syrup<br>- 1/4 cup semisweet chocolate chips, melted<br>- One 9-inch piecrust, do-it-yourself (view site xxii) or acquired","directions":"1. First, preheat the oven to 375°F.<br>2. Next, cream the butter and sugar with an electric powered mixer till gentle and fluffy. Include the eggs, one at a season, beating properly once every single addition. Stir in the vanilla extract.<br>3. Then, whisk jointly the flour and cocoa powder. Stir the dry components into the creamed combination.<br>4. Then, stir in the evaporated milk, corn syrup, and the melted chocolate chips. Combination nicely until all the substances are carefully mixed.<br>5. Finally, pour the batter into the piecrust and bake for 45 to 50 minutes. A toothpick inserted in the centre of the pie need to appear out fresh. Make it possible for the pie awesome just before serving.","url":"https://recipe.bluelayer.org/recipe/5191/lubys-cafeteria-chocolate-chess-pie"},{"id":"5190","title":"Loca Luna Cream Cheese Turtle Cake","ingredients":"Cake Batter:<br>- 1/2 cup slivered almonds<br>- 1/2 cup chopped pecans<br>- One 18.25-ounce box German chocolate cake mix<br>- 1 1/4 cups water<br>- 1/3 cup vegetable oil<br>- 3 eggs<br>Topping:<br>- 8 tablespoons (1 adhere) unsalted butter, softened<br>- 3 1/2 cups powdered sugar<br>- One 8-ounce package deal Cream Cheese, softened<br>- 1/2 cup slivered almonds<br>- 1/2 cup chopped pecans<br>Icing:<br>- 1/4 cup milk<br>- 4 tablespoons (1/2 adhere) unsalted butter, softened<br>- 1 3/4 cups powdered sugar<br>- 2 tablespoons unsweetened cocoa powder<br>- 3/4 cup semisweet chocolate chips<br>- 1 teaspoon vanilla extract<br>- 1/2 cup caramel sauce","directions":"1. First, preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with butter or cooking spray and flour.<br>2. Next, to create the cake batter, sprinkle the almonds and pecans around the bottom of the pan.<br>3. Then, blend the cake combine with the water, oil, and eggs.<br>4. Then, beat at lower tempo with an electric powered mixer particularly until all the elements are merged, then improve the rate to medium and mix for over 2 minutes.<br>5. Then, pour the batter into the composed pan and mounted apart.<br>6. Then, to deliver the topping, soften the butter in a medium saucepan more than small warm. Stir in the powdered sugar slowly, so that any lumps are dissolved.<br>7. Then, stir in the softened Cream Cheese and stir until delicate, about 1 moment. Create yes there are no lumps in the topping. Increase a tiny milk if the combination is as well thick.<br>8. Then, pour the topping combination in extended rows over the cake batter, then swirl it into the batter, having treatment not to overmix it.<br>9. Then, bake the cake inside the hot oven for more than 50 minutes, or until a toothpick arrives out new.<br>10. Then, final the cake with the almonds and pecans and fastened on a twine rack to amazing.<br>11. Then, to create the icing, incorporate the milk and butter in a large-bottomed saucepan and carry to a simmer earlier mentioned medium warm. Avoid the warm to minimal and whisk inside the powdered sugar and cocoa powder.<br>12. Then, once the powdered sugar is made up of been involved, stir in the chocolate chips until finally they are melted and the mix is comfortable. Stir inside the vanilla extract.<br>13. Then, drizzle the icing over the cake and allow it established for 1 to 2 hours.<br>14. Finally, to serve, slice the cake into squares and drizzle with the caramel sauce.","url":"https://recipe.bluelayer.org/recipe/5190/loca-luna-cream-cheese-turtle-cake"},{"id":"5180","title":"Fleming's Steakhouse Chocolate Lava Cake","ingredients":"- 1 pound (4 sticks) evenly salted butter<br>- 1 pound semisweet chocolate chips<br>- 8 eggs<br>- 8 egg yolks<br>- 1 cup sugar<br>- 1 teaspoon vanilla extract<br>- 2 tablespoons all-cause flour<br>- 1/4 teaspoon kosher salt","directions":"1. First, preheat the oven to 400°F. Grease and flour a 2-quart soufflé dish.<br>2. Next, slice the sticks of butter into sections and mix with the chocolate chips in a medium bowl. Fastened the bowl earlier mentioned a saucepan of simmering water and stir until the butter and chocolate are both equally melted.<br>3. Then, having an electrical mixer, beat the eggs and egg yolks in a medium bowl for more than 5 minutes. The mix really should be slightly thickened.<br>4. Then, increase the sugar and vanilla extract to the eggs and beat for one more second.<br>5. Then, whisk the melted butter and chocolate until they are very well combined and soft. Slowly but surely whisk the chocolate combination into the egg combination, stirring to merge adequately.<br>6. Then, whisk alongside one another the flour and salt, then whisk into the chocolate blend. Combine very well.<br>7. Then, pour the chocolate blend into the written dish and bake in the hot oven for 12 to 15 minutes. The cake must puff up in the beginning and sink down slightly as it cools.<br>8. Finally, allow the cake great for a several minutes, then invert it on to a serving platter and unmold it. Provide with ice cream or other garnishes.","url":"https://recipe.bluelayer.org/recipe/5180/flemings-steakhouse-chocolate-lava-cake"},{"id":"5178","title":"El Torito Kahlúa Mousse","ingredients":"- 2 1/2 cups Neat Whip<br>- 1/2 cup significant cream<br>- 1 tablespoon unsweetened cocoa powder<br>- 2 teaspoons fast espresso powder<br>- 3 tablespoons sugar<br>- 1/4 cup Kahlúa espresso liqueur Chocolate sprinkles, for garnish Wafer cookies (optional)","directions":"1. First, taking an electric powered mixer, whip 2 cups of the Great Whip with the heavy cream till rigid peaks style.<br>2. Next, blend the cocoa powder, immediate espresso, and sugar. Utilizing a rubber spatula, carefully fold the sugar mix into the Great Whip blend. Include the Kahlúa and cautiously incorporate it in.<br>3. Then, spoon the mousse into 6 6-ounce ramekins, and refrigerate till preset, at minimum amount 1 hour.<br>4. Then, whilst organized to serve, whip the remaining 1/2 cup Neat Whip to rigid peaks.<br>5. Finally, greatest each individual mousse with a dollop of the whipped topping and some chocolate sprinkles. Provide with wafer cookies, if preferred.","url":"https://recipe.bluelayer.org/recipe/5178/el-torito-kahl-a-mousse"},{"id":"5171","title":"Cracker Barrel Chocolate Pecan Pie","ingredients":"- 3 eggs<br>- 1/2 cup sugar<br>- 1 cup mild corn syrup<br>- 1/2 teaspoon kosher salt<br>- 1 1/2 teaspoons vanilla extract<br>- 1/2 teaspoon floor cinnamon<br>- 4 tablespoons (1/2 adhere) unsalted butter, melted<br>- 1 3/4 cups coarsely chopped pecans<br>- One 9-inch piecrust, home made (view website page xxii) or procured<br>- 1/2 cup semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, beat the eggs with an electrical mixer until mild and foamy. slowly pour in the sugar and overcome right until it is bundled.<br>3. Then, stir in the corn syrup, salt, vanilla extract, cinnamon, and melted butter.<br>4. Then, layer the pecans on the bottom of the piecrust and sprinkle the chocolate chips more than them.<br>5. Finally, scrape the batter into the crust and bake inside the warm oven for 50 to 60 minutes, right until the filling includes mounted. Remove the pie from the oven and allow it great nearly to area temperature just before serving.","url":"https://recipe.bluelayer.org/recipe/5171/cracker-barrel-chocolate-pecan-pie"},{"id":"5167","title":"Coco's Harvest Pie","ingredients":"Pumpkin Mousse:<br>- 1 tablespoon (1 envelope) unflavored powdered gelatin<br>- 3 tablespoons cold water<br>- 6 egg yolks<br>- 1 1/2 cups sugar<br>- One 30-ounce can pumpkin, or 3 cups roasted and mashed fresh pumpkin<br>- 2 teaspoons floor cinnamon<br>- 1/2 teaspoon flooring ginger<br>- 1/4 teaspoon floor cloves<br>- 1/4 teaspoon floor nutmeg<br>- 3 cups significant cream<br>- 2 teaspoons vanilla extract<br>Pumpkin Pies:<br>- 1 1/2 cups sugar<br>- 2 teaspoons flooring cinnamon<br>- 1/2 teaspoon kosher salt<br>- 1 teaspoon floor ginger<br>- 1/2 teaspoon floor cloves<br>- 1/4 teaspoon flooring nutmeg<br>- One 30-ounce can pumpkin, or 3 cups roasted and mashed contemporary pumpkin<br>- 4 egg yolks<br>- 2 12-ounce cans evaporated milk<br>- 2 9-inch deep-dish piecrusts, do-it-yourself (watch site 149) or acquired<br>Whipped cream (optional):<br>- 1. To create the pumpkin mousse, sprinkle the gelatin powder over the water and permit it melt, more than 1 instant.<br>- 2. Merge the egg yolks and the sugar inside a bowl and level it over a pan of simmering water. Getting an electric powered mixer, battle the combination till it contains begun to thicken and the sugar includes dissolved.<br>- 3. Remove the bowl from the pan and whisk in the softened gelatin. Spot the bowl back again on the pan of water and whisk the mix until it is thick and comfortable.<br>- 4. Whisk jointly the pumpkin, cinnamon, ginger, cloves, and nutmeg. Fold the pumpkin into the thickened egg combination and mix perfectly. cover with plastic wrap and refrigerate for 1 hour.<br>- 5. Mix the heavy cream and vanilla extract and overcome to rigid peaks. Fold the whipped cream into the pumpkin blend and incorporate carefully yet diligently. Continue to keep refrigerated.<br>- 6. Preheat the oven to 425°F.<br>- 7. The moment the mousse is fixed, you can deliver the pumpkin pies. Whisk jointly the sugar, cinnamon, salt, ginger, cloves, and nutmeg in a superior bowl. Stir in the pumpkin and incorporate until finally perfectly merged.<br>- 8. Whisk the egg yolks right until mild and foamy. slowly whisk in the evaporated milk.<br>- 9. Include the pumpkin mix to the egg combination and whisk vigorously right until properly merged.<br>- 10. Pour the mix within even ranges into the 2 pie shells. Bake in the hot oven for 15 minutes, then remove the warm to 350°F and bake for one more 40 to 45 minutes. A toothpick inserted in the middle really should appear out fresh.<br>- 11. Each time the pies include cooled, best them with enormous spoonfuls of the pumpkin mousse. Provide hot or cold. Garnish with a dollop of whipped cream, if preferred.<br>Each and every pie serves 8:<br>COCO'S:<br>Nutella Crepes:<br>- NUTELLA, Designed Against HAZELNUTS, SKIM MILK, AND COCOA POWDER, IS A SPREAD THAT ORIGINATED Inside ITALY. For the reason that OF THE CHOCOLATE, IT IS Always Regarded A DESSERT, Yet IT GOES on Every little thing from TOAST TO BAGELS. Those Smooth CREPES SPREAD WITH NUTELLA AND A Tiny POWDERED SUGAR ARE PERFECT FOR AN Uncomplicated BRUNCH.<br>- 2 cups all-cause flour<br>- 1 teaspoon kosher salt<br>- 2 eggs, overwhelmed<br>- 2 tablespoons melted butter<br>- 2 cups milk<br>- 1 teaspoon vanilla extract<br>- One 13-ounce jar Nutella<br>- 1/2 cup powdered sugar<br>- 1. in a weighty bowl, whisk alongside one another the flour and salt. Create a nicely in the centre of the dry components and pour in the overwhelmed eggs, 1 tablespoon of the melted butter, and 1/2 cup of the milk. Whisk carefully until finally very well merged.<br>- 2. slowly whisk in the getting 1 1/2 cups milk and the vanilla extract. Refrigerate the batter until well prepared to seek the services of.<br>- 3. Hire a effectively-experienced medium skillet or one with a nonstick appear to deliver the crepes. Put the skillet around medium warm and brush a slender movie of the being 1 tablespoon melted butter over the bottom of the pan.<br>- 4. Pour 1/2 cup of the batter into the skillet and swirl it in close proximity to to sort a slim crepe. Although the bottom is golden brown, switch the crepe around and cook for about 1 instant. Repeat with the getting butter and batter, for a general of 30 crepes.<br>- 5. Hold the crepes hot When you conclude generating them. Spread each individual one with 2 or 3 teaspoons of Nutella and roll it up. Dirt the crepes with a minor powdered sugar prior to serving sizzling.<br>Will make 30 crepes:<br>cold STONE CREAMERY:<br>Slab Cake Batter Ice cream:<br>- THIS Edition OF THE cold STONE CREAMERY Standard Includes ALL THE CREAMINESS OF THE First, Nevertheless YOU DON'T Need to have AN ICE cream Company. Simply just FREEZE SCOOPS OF THE CHILLED BATTER Until finally THEY'RE Demanding, AND Provide AS A lot of OR AS Couple AS YOU Need AT ANY Period.<br>- 3 cups heavy cream<br>- 1/4 teaspoon kosher salt<br>- 3/4 cup sugar<br>- 1/2 cup Duncan Hines Soaked Lavish Butter Recipe Fudge Cake Merge<br>- 1 cup milk","directions":"1. First, blend 1 cup of the significant cream with the salt and sugar inside a weighty saucepan about medium warm.<br>2. Next, stir right until the sugar includes dissolved. After the sugar is dissolved, choose the pan off the heat.<br>3. Then, whisk in the 1/2 cup cake mix. Stir in the being 2 cups heavy cream and the 1 cup milk. Whisk the mix right until it is comprehensively comfortable and free of charge of lumps.<br>4. Finally, pour the mix into a bowl or tray and refrigerate for at minimal 4 hrs. To deliver certainly the scoops will reside jointly Though assisted, section out as several scoops as you will need and put them both on a parchment paper-coated tray or on client dessert plates. Put them in the freezer for 1 to 2 hours to harden, then provide.","url":"https://recipe.bluelayer.org/recipe/5167/cocos-harvest-pie"},{"id":"5165","title":"Citricos Gingerbread Ice cream with Chocolate Soup","ingredients":"Gingerbread Ice cream:<br>- 1 pint vanilla ice cream, softened<br>- 2 tablespoons molasses<br>- 2 teaspoons floor ginger<br>- 16 Pepperidge Farm Gingerman cookies<br>Chocolate Soup:<br>- 1 cup bittersweet chocolate chips<br>- 1 cup boiling water<br>- 1/4 cup fresh orange juice<br>- 1/4 cup heavy cream<br>- 1 teaspoon vanilla extract","directions":"1. First, to create the gingerbread ice cream, incorporate the ice cream, molasses, and ginger inside a bowl and whisk vigorously until nicely combined.<br>2. Next, crush 8 of the cookies and stir them in.<br>3. Then, refreeze the ice cream for 4 hours.<br>4. Then, to deliver the chocolate soup, spot the chocolate chips in a bowl and pour in the boiling water; stir right until the chocolate melts. Allow for amazing to house temperature.<br>5. Then, stir in the orange juice, heavy cream, and vanilla extract and combination nicely.<br>6. Finally, ladle the chocolate soup into 8 bowls and provide with a scoop of the ice cream and a Gingerman cookie, for garnish.","url":"https://recipe.bluelayer.org/recipe/5165/citricos-gingerbread-ice-cream-with-chocolate-soup"},{"id":"5162","title":"Chili's Mighty Ice cream Pie","ingredients":"- 2 quarts vanilla ice cream<br>- One 6-ounce offer Heath toffee bits<br>- 1 cup semisweet chocolate chips<br>- One 9-inch Oreo cookie crust (see ) One 16-ounce jar hot fudge sauce<br>- One 12-ounce jar caramel sauce","directions":"1. First, melt the ice cream inside the fridge, still do not permit it soften.<br>2. Next, put the Heath toffee bits, the chocolate chips, and the cookie crust in the freezer. Deliver indeed the Heath bits are not wrapped, and put the toffee and chocolate chips in a massive metallic bowl.<br>3. Then, even though frozen, put the bits and chips inside the bowl of a food processor and grind until they are the texture of fine dinner.<br>4. Then, whenever the ice cream is comfortable sufficient, convert it out into the bowl that kept the sweet in the freezer. Stir in the floor toffee and chocolate chips.<br>5. Then, spread the ice cream in the frozen cookie crust and put the pie in the freezer right until it is frozen complicated.<br>6. Finally, hot the fudge sauce and caramel sauce sufficient so that they can be drizzled. Every time the pie is frozen, pour the sauces within zigzag drizzles all earlier mentioned the greatest of the pie, then put it again in the freezer. When the sauces on supreme are frozen, the pie can be tightly wrapped in plastic and saved in the freezer for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/5162/chilis-mighty-ice-cream-pie"},{"id":"5161","title":"Chili's Chocolate Brownie Sundae","ingredients":"- One 19.8-ounce box premium brownie merge<br>- 1 1/2 cups coarsely chopped walnuts<br>- One 16-ounce jar hot fudge sauce, warmed<br>- 1 quart vanilla ice cream<br>- One 14-ounce jar maraschino cherries","directions":"1. First, plan the brownie blend according to the package deal guidelines. Stir 1/2 cup of the chopped walnuts into the batter right before baking.<br>2. Next, pour the batter into a greased 9 through 13-inch baking dish and tender it frivolously.<br>3. Then, observe the selection of period as directed on the box, nonetheless remove the pan 5 minutes right before it reaches the period listed.<br>4. Then, remove the pan from the oven and make it possible for the brownie great for a handful of minutes, then reduce the brownie into 12 quantities.<br>5. Then, to acquire the dessert, drizzle every of 12 dessert plates with some of the fudge sauce. Desired destination a brownie on supreme of the sauce and put a scoop of ice cream on the brownie.<br>6. Then, drizzle far more of the fudge sauce about the ice cream and sprinkle each individual dessert with some of the becoming 1 cup chopped walnuts.<br>7. Finally, greatest just about every dessert with a maraschino cherry and provide although the brownies are continue to sizzling.","url":"https://recipe.bluelayer.org/recipe/5161/chilis-chocolate-brownie-sundae"},{"id":"5159","title":"Carrabba's Italian Grill Chocolate Desire","ingredients":"- 4 eggs<br>- 1/2 cup milk<br>Vegetable oil:<br>- 2 21.25-ounce containers fudge brownie blend<br>- 1/2 cup Kahlúa espresso liqueur<br>- 4 cups chocolate mousse, do-it-yourself (recipe follows) or obtained<br>- 4 cups whipped cream<br>- 2 ounces semisweet chocolate bar","directions":"1. First, preheat the oven to 350°F. Grease or spray the bottoms of 2 9 so of 13-inch baking pans and line them with parchment or waxed paper.<br>2. Next, plan one brownie layer at a year. Whisk jointly 2 of the eggs and 1/4 cup of the milk, and include the total of oil particular in the brownie-incorporate guidance. Pour 1 box of the brownie blend into a medium bowl and stir in the egg combination. With an electrical mixer, beat until nicely blended and tender.<br>3. Then, pour the batter into one of the published pans.<br>4. Then, repeat the process with the other box of brownie merge.<br>5. Then, bake the brownies for 25 to 30 minutes, until finally a toothpick inserted inside the centre will come out new. Make it possible for great totally When however in the baking pans.<br>6. Then, loosen the facets with a knife, then transform the brownies, upside down and inside one piece, on to a fresh operate appear and remove the paper.<br>7. Then, brush every brownie with 1/4 cup of the Kahlúa, brushing against the edges to the middle.<br>8. Then, put one of the brownies again inside its baking pan, Kahlúa aspect up, and spread with 2 cups of the chocolate mousse. Spread 2 cups of the whipped cream over the mousse.<br>9. Then, getting a vegetable peeler, shave curls of chocolate against the bar.<br>10. Finally, point the getting brownie, Kahlúa aspect up, on supreme of the one in the pan and layer with the becoming 2 cups chocolate mousse and 2 cups whipped cream. Sprinkle with the remaining chocolate curls. Refrigerate for at bare minimum 1 hour prior to slicing into quantities.","url":"https://recipe.bluelayer.org/recipe/5159/carrabbas-italian-grill-chocolate-desire"},{"id":"5157","title":"Boulangerie Patisserie Chocolate Mousse","ingredients":"- 2/3 cup semisweet chocolate chips<br>- 2 egg yolks, flippantly crushed<br>- 1/4 cup cold heavy cream<br>- 1 teaspoon vanilla extract<br>- 3 egg whites<br>- 1/4 cup sugar","directions":"1. First, soften the chocolate chips inside a bowl fastened over a pan of simmering water, then preset apart.<br>2. Next, in a medium bowl, whisk with each other the overwhelmed egg yolks and the significant cream, mixing correctly.<br>3. Then, scrape the melted chocolate into the cream combination, whisking to combination it in nicely. Increase the vanilla extract and mix.<br>4. Then, beat the egg whites to rigid peaks, slowly including the sugar 1 tablespoon at a period. Applying a rubber spatula, fold the whites into the chocolate mix.<br>5. Finally, refrigerate till rather company and provide cold.","url":"https://recipe.bluelayer.org/recipe/5157/boulangerie-patisserie-chocolate-mousse"},{"id":"5156","title":"Bouchon Bakery Sizzling Chocolate","ingredients":"- 1 cup in addition 1 tablespoon milk<br>- 2 tablespoons significant cream<br>- 1/2 cinnamon adhere<br>- 1/2 teaspoon coriander seeds, beaten<br>- 1/2 vanilla bean, crack<br>- 1 tablespoon unsweetened cocoa powder<br>- 3 tablespoons milk chocolate chips<br>- 3 tablespoons dim chocolate chips","directions":"1. First, merge the milk and heavy cream in a small saucepan and carry to a boil. Remove the warm to lower.<br>2. Next, put the cinnamon adhere 50 % and the overwhelmed coriander seeds in a low skillet and toast until fragrant.<br>3. Then, with the idea of a minimal knife, scrape out the seeds to the vanilla bean and increase them to the milk alongside with the toasted coriander and cinnamon.<br>4. Then, stir in the cocoa powder and whisk right until nicely combined.<br>5. Finally, put the milk chocolate chips and dim chocolate chips in a mug and pour the sizzling milk blend for the duration of a fantastic-mesh strainer into the mug. Stir until the chocolate chips are melted. strain one far more season for an additional-soft consume.","url":"https://recipe.bluelayer.org/recipe/5156/bouchon-bakery-sizzling-chocolate"},{"id":"5155","title":"Bouchon Bakery Chocolate Bouchon","ingredients":"- 1 1/2 cups granulated sugar<br>- 3 eggs<br>- 1/2 teaspoon vanilla extract<br>- 2 tablespoons chocolate liqueur, this kind of as Godiva or Cadbury cream<br>- 3/4 cup all-motive flour<br>- 1 cup unsweetened cocoa powder<br>- 1 tablespoon floor coffee<br>- 1 teaspoon kosher salt<br>- 12 tablespoons (1 1/2 sticks) unsalted butter, melted<br>- 1 1/4 cups semisweet chocolate chips<br>- 1/2 cup powdered sugar","directions":"1. First, preheat the oven to 350°F.<br>2. Next, incorporate the granulated sugar and the eggs in a medium bowl, and with an electrical mixer, overcome till the mix is gentle and fluffy. It ought to be faded yellow in coloration, and the sugar should really be thoroughly integrated.<br>3. Then, beat in the vanilla extract and the chocolate liqueur.<br>4. Then, sift jointly the flour, cocoa powder, coffee, and salt.<br>5. Then, incorporate the dry elements and the melted butter to the crushed egg blend in 3 alternating additions, commencing with the dry components. Combination cautiously following each individual addition.<br>6. Then, fold in the chocolate chips.<br>7. Then, in good shape a pastry bag with a high undeniable suggestion and fill the bag with the batter. Pipe the batter into the created molds, filling the cups about a few quarters of the course entire. Put the timbale molds, if employing, on a baking sheet right before placing them in the oven.<br>8. Finally, bake the bouchons for 18 to 20 minutes. Bouchons really should be brownie-including Though carried out. Try with a toothpick; it need to be fresh, not dry. Make it possible for them neat inside the molds, then convert them upside down on a fresh perform seem and pull off the molds. Fixed the bouchons upright on a platter and dirt frivolously with the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5155/bouchon-bakery-chocolate-bouchon"},{"id":"5152","title":"Boma-Flavors Of Africa Pineapple Upside-Down Cheesecake","ingredients":"Topping:<br>- 1/4 clean pineapple, chopped<br>- 3/4 cup packed light-weight brown sugar<br>Cheesecake:<br>- 2 body weight Cream Cheese, softened<br>- 1 cup granulated sugar<br>- 5 eggs<br>- 1/2 teaspoon vanilla extract<br>- 1/2 teaspoon fresh lemon juice<br>- 1/4 cup heavy cream<br>- 1/2 cup Sour Cream<br>Crust:<br>- 1 cup white chocolate chips, melted<br>- 1/2 cup graham cracker crumbs","directions":"1. First, preheat the oven to 300°F.<br>2. Next, to deliver the topping, mix the pineapple and 1/4 cup of the brown sugar in a small saucepan and cook over medium-very low heat for about 5 minutes, or until the sugar contains melted and the pineapple is translucent. Preset apart to awesome.<br>3. Then, spray a 12-cup mini muffin pan with cooking spray. Section out the staying 1/2 cup brown sugar into each individual of the cups, smoothing it more than the bottom.<br>4. Then, spoon the pineapple into the penned cups in equivalent stages.<br>5. Then, to deliver the cheesecake, cream the Cream Cheese and granulated sugar with an electrical mixer.<br>6. Then, insert the eggs, one at a season, beating perfectly right after every single addition. Although the eggs are integrated, insert the vanilla extract.<br>7. Then, battle in the lemon juice, heavy cream, and Sour Cream. Any time diligently mixed, spoon the combination into the mini muffin cups, filling them virtually to the final.<br>8. Then, put the muffin pan in a shallow baking dish and fill the dish with more than enough hot water to occur midway up the aspects of the pan.<br>9. Then, to create the crust, mix the melted white chocolate with the graham cracker crumbs. Spoon an equivalent component of the crust blend on top of every single cheesecake. cover the pan with plastic wrap and refrigerate the cheesecakes right away.<br>10. Finally, invert the pan on a enormous platter to launch the chilled cheesecakes-the white chocolate-graham cracker topping is at this time the bottom crust and the sautéed pineapple is on supreme.","url":"https://recipe.bluelayer.org/recipe/5152/boma-flavors-of-africa-pineapple-upside-down-cheesecake"},{"id":"5149","title":"Boardwalk Bakery Chocolate Chip Crumb Cakes","ingredients":"Cakes:<br>- 1/2 pound (2 sticks) unsalted butter, softened<br>- 1 cup sugar<br>- 4 eggs<br>- 1 teaspoon vanilla extract<br>- 1/2 teaspoon lemon extract<br>- 1 cup cake flour<br>- 1 cup cornstarch<br>- 1/2 teaspoon baking powder<br>- 1 cup semisweet chocolate chips<br>Crumb Topping:<br>- 1/2 cup cake flour<br>- 1/4 cup sugar<br>- 1/2 teaspoon vanilla extract<br>- 2 tablespoons unsalted butter, lower into elements","directions":"1. First, preheat the oven to 350°F. Evenly grease and flour a few 3 via 5-inch mini loaf pans.<br>2. Next, to create the cakes, cream the butter with the sugar with an electric powered mixer until gentle and fluffy.<br>3. Then, insert the eggs, one at a season, whisking properly as soon as each and every addition. Stir in the vanilla extract and lemon extract.<br>4. Then, whisk alongside one another the flour, cornstarch, and baking powder. Slowly but surely include the dry components to the butter-and-sugar combination. Whenever the flour is made up of been cautiously put together within, fold inside the chocolate chips.<br>5. Then, spoon equivalent quantities of the batter into the composed loaf pans.<br>6. Then, to create the crumb topping, whisk with each other the flour, sugar, and vanilla extract. Employ the service of a fork to lower inside the areas of butter. mix until finally the combination resembles coarse evening meal.<br>7. Then, sprinkle equivalent quantities of the crumb topping more than every cake and bake the cakes for 35 to 40 minutes, until a toothpick inserted in the heart of the cake arrives out new.<br>8. Finally, permit the cakes amazing inside the pans right before unmolding.","url":"https://recipe.bluelayer.org/recipe/5149/boardwalk-bakery-chocolate-chip-crumb-cakes"},{"id":"5148","title":"Boardwalk Bakery Brownie Cheesecake","ingredients":"Brownie:<br>- 1 1/4 cups all-explanation flour<br>- 2/3 cup unsweetened cocoa powder<br>- 1 1/2 teaspoons salt<br>- 1/2 teaspoon baking powder<br>- 2 cups sugar<br>- 5 eggs<br>- 1/2 pound (2 sticks) unsalted butter, melted<br>- 1/2 cup semisweet chocolate chips<br>Cheesecake:<br>- 3/4 cup sugar<br>- 4 8-ounce programs Cream Cheese, softened<br>- 3 tablespoons cornstarch<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 1 tablespoons fresh lemon juice<br>- 2 tablespoons heavy cream<br>- 2 tablespoons Sour Cream","directions":"1. First, preheat the oven to 350°F. Coat a 9 by 13-inch baking dish with vegetable shortening or cooking spray.<br>2. Next, to deliver the brownie, whisk jointly the flour, cocoa powder, salt, and baking powder in a medium bowl.<br>3. Then, in a higher bowl, employing an electrical mixer, battle the sugar and eggs until light-weight and foamy. slowly battle in the melted butter.<br>4. Then, slowly but surely stir the dry elements into the egg mix. The moment the components are precisely put together, increase the chocolate chips and combination them in. Do not overmix the dough.<br>5. Then, spread the brownie dough in the penned baking dish and tender it out frivolously.<br>6. Then, bake in the hot oven until a toothpick inserted in the centre arrives out new, over 30 minutes.<br>7. Then, avert the oven temperature to 325°F.<br>8. Then, enable the brownie awesome although you plan the cheesecake. cream the sugar and Cream Cheese in a weighty bowl with an electric powered mixer. Insert the cornstarch and mix it inside.<br>9. Then, insert the eggs, one at a year, whisking nicely right after each individual addition. Incorporate the vanilla extract and lemon juice and combine properly.<br>10. Then, pour in the heavy cream, include the Sour Cream, and stir until finally the substances are nicely put together.<br>11. Then, spread the combination around the cooled brownie and bake right until the cheesecake is evenly browned on best and company to the contact, 55 to 60 minutes.<br>12. Finally, permit the brownie cheesecake amazing thoroughly, then refrigerate for at minimal 1 hour. If you are likely to retain it until the subsequent working day, include it in plastic wrap following it is totally chilled.","url":"https://recipe.bluelayer.org/recipe/5148/boardwalk-bakery-brownie-cheesecake"},{"id":"5144","title":"Baskin-Robbins Turtle Pie","ingredients":"- 1 quart Baskin-Robbins Pralines 'n cream ice cream<br>- 1/2 cup warm fudge sauce<br>- One 9-inch chocolate cookie crumb piecrust, handmade or procured<br>- 1 cup caramel sauce<br>- 1 cup pecan halves","directions":"1. First, permit the ice cream melt in the fridge until it is spreadable, not melted.<br>2. Next, spread the very hot fudge sauce about the bottom of the cookie crust.<br>3. Then, spread the softened ice cream over the fudge, then best with the caramel sauce.<br>4. Finally, organize the pecan halves all above the final of the pie and freeze for 30 minutes prior to serving.","url":"https://recipe.bluelayer.org/recipe/5144/baskin-robbins-turtle-pie"},{"id":"5141","title":"Babbo Ristorante E Enoteca Sachertorte","ingredients":"- 8 tablespoons (1 adhere) unsalted butter, softened<br>- 1/2 cup powdered sugar<br>- 6 eggs, divided<br>- 1/2 cup bittersweet chocolate chips, melted<br>- 1/4 teaspoon kosher salt<br>- 1/4 cup granulated sugar<br>- 1 cup all-reason flour<br>Marmellata:<br>- 1 cup apricot preserves<br>- 3 tablespoons granulated sugar<br>- 3 tablespoons brandy<br>Chocolate Glaze:<br>- 3/4 cup granulated sugar<br>- 1/2 cup water<br>- 1 teaspoon vanilla extract<br>- 1/2 cup bittersweet chocolate chips","directions":"1. First, preheat the oven to 350°F. Coat a 9-inch springform pan with vegetable shortening or cooking spray. Level a circle of parchment paper on the bottom.<br>2. Next, to deliver the cake, cream the butter and powdered sugar with an electric powered mixer until light-weight and fluffy. Include the egg yolks, one at a season, whisking nicely the moment every single addition. Stir in the melted chocolate.<br>3. Then, in a different bowl, with an electric powered mixer, beat the egg whites with the kosher salt right until foamy. slowly increase the granulated sugar and beat till delicate peaks kind.<br>4. Then, carefully fold half of the crushed egg whites into the chocolate blend.<br>5. Then, sift the flour above the greatest of the chocolate combination, then fold in the staying egg whites. Fold carefully nonetheless very carefully, until finally no streaks present from the flour or the egg whites.<br>6. Then, spoon the batter into the written springform pan and bake in the middle of the oven for 35 to 40 minutes. It ought to be business to the contact in the middle.<br>7. Then, make it possible for the cake awesome carefully on a twine rack, at bare minimum 15 minutes. Launch the facets of the pan against over the cake, then remove the rim, employing the suggestion of a sharp knife above the edges if it looks to be sticking.<br>8. Then, deliver the marmellata When the cake is cooling. Merge the apricot preserves, granulated sugar, and brandy inside a little saucepan. Convey the mix to a boil and cook until thickened. Remove any lumps via passing the combination all through a good-mesh strainer or pulsing it a pair situations inside a food processor. Established the marmellata apart.<br>9. Then, to deliver the chocolate glaze, mix the sugar, water, and vanilla extract inside a minor saucepan and deliver to a boil.<br>10. Then, to get the torte, retain the services of a prolonged serrated knife to closely minimize the cooled cake horizontally into 2 levels. Put the bottom layer on a cardboard cake spherical and Area it on a cord rack with paper towels less than it to capture the drips even though glazing.<br>11. Then, brush the apricot marmellata flippantly earlier mentioned the top of the initial layer. Point the instant layer on final and brush it with the marmellata. Having a spatula, coat the facets of the torte with the becoming marmellata. Make it possible for the torte sit on the rack for an hour or consequently When the marmellata sets.<br>12. Finally, pour the chocolate glaze frivolously more than the supreme and aspects of the torte and allow for it established, or refrigerate it for a several minutes, ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5141/babbo-ristorante-e-enoteca-sachertorte"},{"id":"5137","title":"Applebee's Triple-Chocolate Meltdown","ingredients":"- 2 CHOCOLATE SAUCES AND A MOLTEN CHOCOLATE CAKE Deliver A Amazingly Very simple Nevertheless Spectacular DESSERT.<br>- 2 cups heavy cream<br>- 1 cup white chocolate chips<br>- 1 cup semisweet chocolate chips<br>- 1 pound bittersweet chocolate chips<br>- 8 tablespoons (1 adhere) unsalted butter, softened<br>- 1 1/2 cups sugar<br>- 6 eggs<br>- 1 1/2 cups all-rationale flour Vanilla ice cream, for serving","directions":"1. First, in a tiny saucepan, carry 1 cup of the heavy cream to a simmer.<br>2. Next, remove the pan to the heat and whisk inside the white chocolate chips. Whisk regularly until finally the chocolate is melted.<br>3. Then, repeat the course of action with the semisweet chocolate chips-simmer the becoming 1 cup cream, whisk and soften the chips, and permit amazing.<br>4. Then, preheat the oven to 400°F. Butter 6 6-ounce ramekins, very carefully coating the bottom and aspects.<br>5. Then, mix the bittersweet chocolate chips and softened butter in a medium bowl fixed over a pan of simmering water. Soften the butter and chocolate, stirring until properly mixed.<br>6. Then, remove the bowl from the pan and make it possible for the combination great for a couple minutes.<br>7. Then, in a independent bowl, beat the sugar and eggs with an electrical mixer right until foamy, about 2 minutes. Utilizing a spatula, scrape within all of the chocolate-butter blend and combine it into the egg blend on medium pace.<br>8. Then, insert the flour, 1/2 cup at a year, whisking on medium tempo as soon as every addition, right until it is extensively involved. Do not overmix the elements.<br>9. Then, pour the batter into the created ramekins and point the ramekins on a sheet pan.<br>10. Finally, invert every single cake on to a dessert plate. Spoon some of every single sauce near the cake, and drizzle a small much more of every over the top. Provide with a scoop of ice cream on the aspect.","url":"https://recipe.bluelayer.org/recipe/5137/applebees-triple-chocolate-meltdown"},{"id":"5135","title":"Applebee's Cinnamon-Apple Turnover","ingredients":"- One 12 by way of 12-inch frozen puff pastry sheet<br>- 1 enormous Granny Smith apple, peeled, cored, and reduce into very low cube<br>- 1/2 cup unsweetened applesauce<br>- 1/4 cup packed gentle brown sugar<br>- 1 teaspoon floor cinnamon<br>- 1 teaspoon vanilla extract<br>- 1/2 teaspoon floor nutmeg<br>- 1 tablespoon cornstarch<br>- 2 tablespoons unsalted butter, melted<br>- 1. Preheat the oven to 400°F.<br>- 2. Thaw the puff pastry sheet at house temperature and spread it.<br>- 3. Slash the pastry into 9 4 via 4-inch squares and lay the squares on a sheet pan lined with cooking spray.<br>- 4. Incorporate the diced apple, applesauce, brown sugar, cinnamon, vanilla extract, nutmeg, and cornstarch in a bowl and stir to merge effectively.<br>- 5. Spoon an equivalent quantity of the apple mix on to the centre of every single pastry sq.. Fold one corner above to the other to create a triangle. Seal the edges with your hands or retain the services of the tines of a fork.<br>- 6. Prepare the turnovers so that there is about 1 inch involving them on the sheet pan, and brush them with the melted butter.<br>- 7. Bake for 20 to 25 minutes, until finally golden brown. Provide hot.<br>Produces 9 turnovers:<br>- A light-weight dusting of powdered sugar creates a pleasant completing contact.<br>APPLEBEE'S:<br>Maple Butter Blondies:<br>- WHITE CHOCOLATE AND PECANS ARE Mixed in A BUTTERY BLONDIE, THEN Assisted Down below A SCOOP OF BUTTER PECAN ICE cream AND A Prosperous SAUCE OF Sour Cream AND All-natural MAPLE SYRUP.<br>Blondies:<br>- 3/4 pound (3 sticks) unsalted butter, softened<br>- 1 1/2 cups packed golden brown sugar<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 1 1/2 cups all-explanation flour<br>- 1 teaspoon baking powder<br>- 1/2 teaspoon kosher salt<br>- 1 cup chopped pecans<br>- 1 cup white chocolate chips<br>Maple Butter Sauce:<br>- 1 1/2 cups granulated sugar<br>- 1/2 cup all-natural maple syrup<br>- 12 tablespoons (1 1/2 sticks) unsalted butter, softened<br>- 1/2 cup Sour Cream, at place temperature<br>- 1/2 teaspoon vanilla extract Butter pecan ice cream, for serving","directions":"1. First, preheat the oven to 350°F. Grease a 9 by way of 9-inch baking dish and fixed it apart.<br>2. Next, to create the blondies, battle the butter and brown sugar with an electric powered mixer till gentle and fluffy. Include the eggs, one at a season, beating as soon as every single addition. Insert the vanilla extract and mix it in.<br>3. Then, sift jointly the flour, baking powder, and salt. Slowly but surely stir the dry components into the butter blend. Stir inside the chopped pecans and white chocolate chips.<br>4. Then, pour the batter into the composed baking dish and bake for 30 minutes, or until a knife inserted in the middle arrives out new. Allow for the blondie interesting whilst planning the sauce.<br>5. Then, to create the maple butter sauce, whisk collectively the granulated sugar, maple syrup, and butter in a minor saucepan around medium heat. Enable the sauce simmer for 2 minutes. Remove the pan against the warm and permit it great for a second or 2. Whisk in the Sour Cream and vanilla extract.<br>6. Finally, slash the blondie into 9 enormous squares. Provide with a scoop of butter pecan ice cream and a drizzle of the maple butter sauce.","url":"https://recipe.bluelayer.org/recipe/5135/applebees-cinnamon-apple-turnover"},{"id":"5134","title":"Applebee's Chocolate Sin Cake","ingredients":"- 1/2 pound (2 sticks) unsalted butter, slice into components<br>- 6 ounces semisweet chocolate, chopped<br>- 2 ounces bittersweet chocolate, chopped<br>- 1 teaspoon vanilla extract<br>- 1/2 cup packed dim brown sugar<br>- 4 eggs, at area temperature<br>- 4 egg yolks, at house temperature<br>- 6 tablespoons cornstarch<br>- One 10-ounce offer frozen raspberries inside weighty syrup, thawed<br>- 12 triangle-formed slender cookies or chocolate wafers<br>- 12 sprigs new mint<br>- 1 pint clean raspberries","directions":"1. First, preheat the oven to 375°F.<br>2. Next, blend the butter in a medium blending bowl with the semisweet and bittersweet chocolates. Established the bowl earlier mentioned a pan of simmering water and increase the vanilla extract. Stir till the components are properly put together. Remove the bowl from the pan and continue to keep hot.<br>3. Then, in a independent bowl, mix the brown sugar with the eggs and egg yolks. beat on superior rate with an electric powered mixer until finally the combination is thick and the volume contains much more than tripled.<br>4. Then, avoid the tempo to lower and increase the cornstarch, 1 tablespoon at a period, whisking once each and every addition.<br>5. Then, boost the rate back again to higher, and whip the mix for over 5 minutes, or until finally smooth peaks style.<br>6. Then, applying a rubber spatula, fold the chocolate blend into the egg blend. This consists of to be finished carefully to prevent deflating the egg batter.<br>7. Then, though the chocolate blend and the egg batter are perfectly merged, carefully spoon a component of the batter into every single written ramekin.<br>8. Then, remove the cakes to the oven and permit them neat totally prior to masking them with plastic wrap and refrigerating.<br>9. Then, anytime prepared to serve, function a slender knife in close proximity to the edges of just about every cake to loosen it from the ramekin. Invert each individual ramekin into the heart of a dessert plate.<br>10. Finally, puree the frozen raspberries and strain them to remove the seeds. Pour a tiny of the sauce over just about every cake and garnish the plate with possibly a cookie or a chocolate wafer and a sprig of mint. Set up a number of of the fresh raspberries on the greatest of the cake and issue a couple of in the sauce as very well.","url":"https://recipe.bluelayer.org/recipe/5134/applebees-chocolate-sin-cake"},{"id":"5132","title":"Anthony's Chocolate Soufflé Torte","ingredients":"- 8 ounces bittersweet chocolate chips<br>- 8 tablespoons (1 adhere) unsalted butter, softened<br>- 5 eggs, divided<br>- 1 cup granulated sugar<br>Powdered sugar (optional):","directions":"1. First, preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray.<br>2. Next, blend the chocolate chips and butter in a bowl fastened about a pan of simmering water. Stir till melted and very well merged. Remove the bowl to the pan and retain very hot.<br>3. Then, in a individual bowl, with an electrical mixer on substantial tempo, beat the egg yolks with 1/2 cup of the granulated sugar till gentle and foamy.<br>4. Then, getting a rubber spatula, scrape the chocolate combination into the whipped yolks. beat on medium pace until finally effectively merged.<br>5. Then, with contemporary beaters, whip the egg whites in a stainless-metal or glass bowl on higher rate till they transform foamy. Slowly increase the staying 1/2 cup granulated sugar, then beat on higher pace until smooth peaks kind.<br>6. Then, carefully fold the whites into the chocolate-yolk blend, mixing intently however very carefully. A rubber spatula functions suitable for this.<br>7. Then, thoroughly move the combination to the penned springform pan and fixed inside the heart of the oven with a major pan of hot water on the rack beneath it.<br>8. Then, bake the soufflé for 45 to 50 minutes. The cake need to be business to the contact and the top included with cracks.<br>9. Finally, invert the cake on to a serving plate and launch the rim, then very carefully remove the pan bottom from the cake. Grime with powdered sugar, if preferred, and provide sizzling or at place temperature.","url":"https://recipe.bluelayer.org/recipe/5132/anthonys-chocolate-souffl-torte"},{"id":"5130","title":"2Bleu Almost everything Mud Pie","ingredients":"- One 3 1/2-ounce bundle immediate French vanilla pudding merge<br>- One 3 1/2-ounce bundle sugar-cost-free fast chocolate fudge pudding combination<br>- 2 cups lower-pounds milk<br>- One 8-ounce bundle small-excess weight Cream Cheese, softened<br>- 2 high ripe bananas, thinly sliced<br>- 1 chocolate graham cracker piecrust<br>- One 8-ounce offer Awesome Whip Lite<br>- 1/4 cup chopped unsalted uncooked peanuts<br>- 2 tablespoons chocolate syrup<br>- 2 tablespoons caramel syrup","directions":"1. First, incorporate the immediate pudding mixes with the milk in a heavy bowl. Having an electric powered mixer on reduced tempo, battle the components until finally properly mixed. Insert the Cream Cheese and beat till gentle.<br>2. Next, enhance the tempo to medium and progress to beat the blend for yet another 2 minutes, or till it is fluffy.<br>3. Then, layer half of the banana slices about the bottom of the piecrust. Pour the filling blend into the piecrust and soft the greatest. Layer the getting banana slices over the top. Sprinkle the chopped peanuts flippantly around the pie.<br>4. Then, spread the Interesting Whip earlier mentioned the greatest of the pie. Drizzle the chocolate syrup in a zigzag behavior over the Amazing Whip, then do the exact with the caramel syrup in the contrary steering.<br>5. Finally, refrigerate the pie for at minimum 4 hrs in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5130/2bleu-almost-everything-mud-pie"},{"id":"5128","title":"21 Club Flourless Chocolate Torte","ingredients":"Cake:<br>- 8 ounces semisweet chocolate, chopped<br>- 1/2 pound (2 sticks) unsalted butter, softened and reduce into components<br>- 5 eggs<br>- 1/4 cup sugar<br>- 1/4 cup dim corn syrup<br>Chocolate Glaze:<br>- 8 ounces semisweet chocolate, chopped<br>- 3/4 cup significant cream<br>- 1 1/2 tablespoons unsalted butter, softened<br>- 1 1/2 tablespoons mild corn syrup","directions":"1. First, preheat the oven to 350°F. Butter and flour a 9-inch cake pan. Faucet out any added flour and line the bottom with a spherical of parchment paper.<br>2. Next, to deliver the cake, fixed a bowl over a pot of simmering water, staying watchful not to permit the bottom of the bowl contact the water. Include the chocolate and butter parts and stir until they soften and are put together.<br>3. Then, inside a different bowl, battle the eggs and sugar with an electrical mixer until finally the eggs are gentle and fluffy.<br>4. Then, gradually insert the corn syrup, beating until slowly but surely dissolving ribbons style every time the beaters are elevated.<br>5. Then, fold the chocolate combination into the crushed eggs right until perfectly combined.<br>6. Then, pour the batter into the penned pan and bake for over 1 hour. A knife inserted in the heart should really appear out contemporary. Allow for the cake interesting on a rack, then invert it on to a 7 1/2-inch cardboard cake spherical and peel off the parchment paper.<br>7. Then, to create the chocolate glaze, blend the chocolate and heavy cream in a medium saucepan and heat the pan ample to soften the chocolate, stirring normally. Whisk in the butter and corn syrup. Remove the pan from the warm and make it possible for the mix amazing.<br>8. Then, put the cake on a cord rack with paper towels under to capture the drips even though glazing.<br>9. Then, pour the glaze around the cake, then spread it with a spatula to flippantly include the best and facets.<br>10. Finally, refrigerate the cake right away. Minimize into slender slices and provide cold.","url":"https://recipe.bluelayer.org/recipe/5128/21-club-flourless-chocolate-torte"},{"id":"5117","title":"Toots","ingredients":"- 1 scoop orange sherbet<br>- 1 scoop chocolate ice cream<br>- 2 ounces orange soda","directions":"1. First, mix sherbet, chocolate ice cream, and orange soda until comfortable.<br>2. Next, pour into a tumbler.<br>3. Then, top with whipped cream.<br>4. Finally, garnish with an orange wedge. 546.","url":"https://recipe.bluelayer.org/recipe/5117/toots"},{"id":"5115","title":"Café Mocha","ingredients":"- 4 ounces impressive hot black espresso<br>- 4 ounces hot chocolate","directions":"1. First, pour espresso and warm chocolate into a heavy mug.<br>2. Next, top with whipped cream.<br>3. Finally, filth with cinnamon and nutmeg.","url":"https://recipe.bluelayer.org/recipe/5115/caf-mocha"},{"id":"5096","title":"Egg Cream","ingredients":"- 1 1/2 ounces chocolate syrup<br>- cold milk<br>- Seltzer","directions":"1. First, pour chocolate syrup into a highball glass.<br>2. Next, fill 2/3 with milk.<br>3. Then, best with seltzer.<br>4. Finally, stir.","url":"https://recipe.bluelayer.org/recipe/5096/egg-cream"},{"id":"5083","title":"Banshee Pleasure","ingredients":"- 1/2 ounce chocolate syrup<br>- 2 inch cut of banana<br>- 2 ounces cream<br>- 3 ounces ice","directions":"1. First, pour chocolate syrup, banana, cream, and ice into the blender.<br>2. Next, combination for 15 seconds on medium pace.<br>3. Then, pour into a parfait glass.<br>4. Finally, filth with nutmeg.","url":"https://recipe.bluelayer.org/recipe/5083/banshee-pleasure"},{"id":"5071","title":"Vienna Cold Night Time Soother","ingredients":"- 4 ounces cold potent espresso<br>- 2 ounces cream<br>- 1/4 ounce chocolate syrup<br>- 1/2 teaspoon cinnamon","directions":"1. First, fill cocktail shaker with ice.<br>2. Next, include espresso, cream, chocolate syrup, and cinnamon.<br>3. Then, shake.<br>4. Then, anxiety into a tumbler.<br>5. Finally, top with whipped cream and shaved chocolate.","url":"https://recipe.bluelayer.org/recipe/5071/vienna-cold-night-time-soother"},{"id":"5034","title":"Best Hat Chocolate Chip Bars","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1 2/3 cups granulated sugar, separated<br>- 2 eggs<br>- 3/4 cup water<br>- 1/3 cup oil<br>- 1 teaspoon vanilla extract<br>- 16 ounces Cream Cheese, softened to place temperature<br>- 1/4 cup unsweetened cocoa<br>- 1/2 teaspoon salt<br>- 1 cup chopped nuts<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, merge with each other the flour, baking soda, and 1 cup of the sugar. Include 1 of the eggs and the water, oil, and vanilla, and stir until perfectly put together.<br>3. Then, spread the batter on a 15- × 10-inch greased baking sheet.<br>4. Then, despite the fact that this is baking, incorporate the Cream Cheese, the being sugar, the cocoa, the salt, and the being egg; cream very well.<br>5. Finally, you might sort cookie \"sandwiches\" by putting squares on final of every single other, cheese facets going through, though they are nonetheless hot. Neat carefully prior to storing in the fridge.","url":"https://recipe.bluelayer.org/recipe/5034/best-hat-chocolate-chip-bars"},{"id":"5033","title":"Cream Cheese and Chocolate Chip Wheels","ingredients":"- 8 ounces Cream Cheese, rather cold and corporation, separated<br>- 7 tablespoons confectioners' sugar, separated<br>- 1 1/2 cups flour<br>- 1/2 teaspoon baking soda<br>- 1/4 teaspoons salt<br>- 1/2 cup butter, softened to house temperature<br>- 1/2 cup chunky peanut butter, at house temperature<br>- 1/2 cup brown sugar, firmly packed<br>- 1/4 cup granulated sugar<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon rum flavoring<br>- 2 jumbo eggs, crushed<br>- 3/4 cup black walnuts, finely chopped<br>- 12 ounces (2 cups) semisweet chocolate chips, separated<br>- 2 tablespoons unsweetened cocoa","directions":"1. First, mounted apart 4 ounces of the Cream Cheese to melt to house temperature.<br>2. Next, on an 18-inch strip of waxed paper, sprinkle 4 tablespoons of the confectioners' sugar down the middle in a line over 3 inches broad by 12 inches extended. Minimize the cold Cream Cheese into 4 1-ounce strips. Desired destination the areas conclusion to conclusion together the line of sugar. Obtaining below the waxed paper, roll the areas of cheese earlier mentioned the sugar to coat them thoroughly and style a extensive roll of sugared cheese. start rolling in the waxed paper right until the cheese is about 1/2 to 3/4 inch within diameter. place the roll of cheese in the fridge to continue to keep cold and corporation.<br>3. Then, merge alongside one another the flour, baking soda, and salt; fixed apart.<br>4. Then, in a weighty blending bowl, merge the butter, peanut butter, sugars, and being 4 ounces of softened Cream Cheese, and cream very well.<br>5. Then, blend the vanilla and the rum flavoring with the crushed eggs, then beat into the creamed mix until very well mixed. Stir in the dry substances. Stir in the nuts and all however 1/4 cup of the chocolate chips.<br>6. Then, incorporate with each other the cocoa and the becoming confectioners' sugar. Reduce heaping tablespoonfuls of the chilled dough into the cocoa mix and roll to coat; be mindful not to make it possible for the cocoa to turn into merged with the dough. Spot the lined cookie balls on to ungreased baking sheets and flatten to more than 1/2-inch thick with the bottom of a glass.<br>7. Then, cut off 1/4-inch-thick sections of the chilled Cream Cheese roll and thrust one slash flat into the centre of each and every cookie.<br>8. Then, preheat the oven to 350°F.<br>9. Then, thrust a chocolate chip, pointed close down, into every Cream Cheese heart so that the flat bottom of the chip extends marginally about the cheese. (Minor parts of black walnut can be substituted for chocolate chips.).<br>10. Finally, bake for 12 minutes. Amazing on baking sheets for about 4 minutes just before doing away with to cooling racks.","url":"https://recipe.bluelayer.org/recipe/5033/cream-cheese-and-chocolate-chip-wheels"},{"id":"5032","title":"Chocolate Chip Almond Cookies","ingredients":"- 3 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 teaspoon Cream of tartar<br>- 1 cup butter, softened<br>- 1 cup granulated sugar<br>- 1 cup light-weight brown sugar, not packed<br>- 1 cup vegetable oil<br>- 1 egg<br>- 1 teaspoon vanilla extract<br>- 2 teaspoons amaretto liqueur<br>- 1 cup rolled oats<br>- 8 ounces milk chocolate, grated<br>- 12 ounces (2 cups) semisweet chocolate minichips<br>- 3 cups chopped almonds<br>- 6 tablespoons confectioners' sugar<br>- 2 egg whites, crushed marginally","directions":"1. First, merge the flour, baking soda, salt, and Cream of tartar; fixed apart.<br>2. Next, inside a significant blending bowl, cream jointly the butter and sugars. Combination in the oil, egg, vanilla, and amaretto. slowly increase the dry elements, alongside with the rolled oats, until finally the combination is perfectly put together. Carefully stir in the grated milk chocolate and the chocolate chips. Chill till organization.<br>3. Then, preheat the oven to 375°F.<br>4. Finally, combine jointly the chopped almonds and confectioners' sugar. Sort the dough into 1-inch balls. Dip the balls into the crushed egg whites, then roll them in the almond-sugar combination. Position on frivolously greased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes or till golden brown. Awesome somewhat ahead of getting rid of to cooling racks.","url":"https://recipe.bluelayer.org/recipe/5032/chocolate-chip-almond-cookies"},{"id":"5031","title":"Grand Marnier Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour<br>- 2 teaspoons baking powder<br>- 1/4 teaspoon salt<br>- 1 cup margarine<br>- 3/4 cup brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 2 eggs, effectively overwhelmed<br>- 1/2 tablespoon Grand Marnier<br>- 1 tablespoon grated orange zest<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped walnuts<br>Glaze:<br>- 6 ounces semisweet baking chocolate<br>- 1 tablespoon Grand Marnier<br>- 1/2 cup finely chopped walnuts","directions":"1. First, preheat the oven to 325°F.<br>2. Next, sift the flour in advance of measuring, then sift once more with the baking powder and salt; mounted apart.<br>3. Then, in a higher blending bowl, cream the margarine and sugars until the combination is gentle and fluffy. Increase the eggs and mix perfectly. Incorporate the sifted substances to the creamed blend with each other with the Grand Marnier and orange zest. Combine cautiously. Fold in the chocolate chips and nuts.<br>4. Then, lose so of rounded teaspoonfuls on to ungreased baking sheets, spacing perfectly aside.<br>5. Finally, for the glaze, soften the chocolate inside a double boiler earlier mentioned sizzling, nonetheless not boiling, water. Remove from the warm and battle in the Grand Marnier. Coat the undersides of the great cookies with the glaze, then dip the cookies in the chopped nuts. Refrigerate for a handful of minutes, right until the glaze is enterprise. As a big difference, omit the nuts and pour the glaze inside stripes earlier mentioned the tops of the cookies.","url":"https://recipe.bluelayer.org/recipe/5031/grand-marnier-chocolate-chip-cookies"},{"id":"5030","title":"Coconut Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 2/3 cup butter, softened<br>- 3/4 cup mild brown sugar, firmly packed<br>- 1/4 cup granulated sugar<br>- 1/3 cup Kahlúa<br>- 1 package deal (4-serving measurement) vanilla quick pudding combine<br>- 2 eggs<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped pecans<br>- 1/2 cup flaked coconut","directions":"1. First, merge with each other the flour and baking soda; preset apart.<br>2. Next, in a enormous blending bowl, mix the butter, sugars, Kahlúa, and pudding blend, and beat until gentle and creamy. Battle in the eggs. slowly combine in the dry elements, then the chocolate chips, nuts, and coconut. Chill the dough for 1 to 2 hours.<br>3. Then, preheat the oven to 375°F.<br>4. Finally, kind the dough into walnut-sized balls, or get rid of through rounded teaspoonfuls on to ungreased baking sheets, spacing about 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5030/coconut-chocolate-chip-cookies"},{"id":"5029","title":"Crème de Chip Cookies","ingredients":"- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup crème de cacao, separated<br>- 1 3/4 cups flour<br>- 1 1/2 teaspoons baking powder<br>- 1/4 teaspoon salt (optional)<br>- 1 cup brown sugar, firmly packed<br>- 1/3 cup vegetable oil<br>- 2 eggs, crushed<br>- 1 cup coarsely chopped black walnuts<br>- 1 cup confectioners' sugar","directions":"1. First, soak the chocolate chips in the crème de cacao for about 30 minutes.<br>2. Next, though the chips are soaking, sift collectively the flour, baking powder, and salt; mounted apart.<br>3. Then, drain the crème de cacao from the chips and help you save. Merge 1 cup of the chips, 1/4 cup of the crème de cacao, the brown sugar, and the oil in a deep saucepan. Cook over medium-minimal warm, stirring often right until the chips are melted. Remove against the heat.<br>4. Then, incorporate the eggs and battle perfectly. beat in the sifted elements until carefully combined. Incorporate the nuts and the staying chips and crème de cacao; mix very well.<br>5. Then, chill the dough for about an hour, or until finally it can be fashioned into balls with your fingers.<br>6. Then, preheat the oven to 350°F.<br>7. Finally, kind teaspoonfuls of dough into minimal, unfastened balls. Roll the balls in confectioners' sugar and region about 2 inches aside on frivolously greased baking sheets.","url":"https://recipe.bluelayer.org/recipe/5029/cr-me-de-chip-cookies"},{"id":"5028","title":"Cable Automobile Chocolate Wheels","ingredients":"- 3 cups flour<br>- 2 teaspoons baking soda<br>- 1 1/2 teaspoons salt<br>- 1/2 cup graham cracker crumbs (over 3 1/2 complete crackers)<br>- 1 cup margarine<br>- 1/2 cup unsalted (adorable) butter<br>- 1 1/2 cups granulated sugar<br>- 1 cup light-weight brown sugar, firmly packed<br>- 4 eggs<br>- 2 tablespoons Grand Marnier or amaretto liqueur<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 2 cups chopped put together nuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, merge the flour, baking soda, salt, and graham cracker crumbs; fastened apart.<br>3. Then, in a major bowl, blend the margarine, butter, and sugars, and overcome with an electric powered mixer at large pace until finally gentle and fluffy (more than 5 minutes). Incorporate the eggs, one at a year, beating very well when every single addition. Include the liqueur. Merge the dry components into the creamed mix until properly mixed. Stir in the chocolate chips and nuts so of hand.<br>4. Finally, shed via scant quarter-cupfuls on to flippantly greased baking sheets, spacing cookies more than 3 inches aside.","url":"https://recipe.bluelayer.org/recipe/5028/cable-automobile-chocolate-wheels"},{"id":"5027","title":"Creamy Scrumptious Chip","ingredients":"- 2 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup margarine, softened<br>- 1 cup brown sugar, firmly packed<br>- 1/4 cup granulated sugar<br>- 1 egg, overwhelmed<br>- 1 package deal (8 ounces) Cream Cheese, softened<br>- 12 ounces (2 cups) semisweet chocolate chips, separated<br>- 1/4 cup Irish Mist<br>- 1 cup pecans, chopped","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift alongside one another the flour, baking soda, and salt; fastened apart.<br>3. Then, in a significant blending bowl, cream jointly the margarine and sugars. Incorporate the egg and combination properly. Include the sifted components to the margarine blend.<br>4. Then, in a glass bowl in the microwave or inside a very low pan on the stove, heat the Cream Cheese and one 3rd of the chocolate chips till tender. Include the Irish Mist to the chocolate and cheese combination. Increase all of this to the very first mix. Carefully stir in the loosen up of the chocolate chips and the crazy.<br>5. Finally, shed so of teaspoonfuls on to flippantly greased cookie sheets. Bake for 8 to 10 minutes, or until enterprise.","url":"https://recipe.bluelayer.org/recipe/5027/creamy-scrumptious-chip"},{"id":"5026","title":"Clipper Chocolate Chipper","ingredients":"- 1 cup granulated sugar<br>- 1 cup brown sugar<br>- 2 cups butter<br>- 1 1/2 tablespoons baking soda<br>- 1/4 cup Frangelico liqueur<br>- 1/4 cup Tía Maria liqueur<br>- 1 tablespoon salt<br>- 3 eggs<br>- 6 cups pastry flour<br>- 24 ounces (4 cups) semisweet chocolate chips<br>- 1/4 cup pecans, chopped<br>- 1/4 cup walnuts, chopped","directions":"1. First, preheat the oven to 350°F.<br>2. Next, in a substantial blending bowl, cream collectively the sugars, butter, baking soda, liqueurs, and salt right until the blend is mild and creamy. Incorporate the eggs, beating following every addition until finally effectively merged.<br>3. Then, stir in the flour, chocolate chips, and nuts, and merge until finally perfectly combined.<br>4. Finally, lose so of tablespoons on to greased baking sheets, spacing perfectly aside. Flatten the cookies somewhat with moistened hands or the back again of spoon. Bake for 8 to 10 minutes, or until finally cookies are golden brown.","url":"https://recipe.bluelayer.org/recipe/5026/clipper-chocolate-chipper"},{"id":"5025","title":"Kentucky Derby Chip Delights","ingredients":"- 2 1/4 cups flour, unsifted<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup margarine, softened<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 5 tablespoons bourbon<br>- 2 eggs<br>- 9 ounces (1 1/2 cups) milk chocolate chips<br>- 1 1/2 cups walnuts, chopped","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift collectively the flour, baking soda, and salt; fastened apart.<br>3. Then, in a heavy blending bowl, cream the margarine with the sugars. beat in the bourbon and eggs. Stir inside the softened components, then carefully stir in the chocolate chips and walnuts.<br>4. Finally, get rid of so of teaspoonfuls on to flippantly greased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/5025/kentucky-derby-chip-delights"},{"id":"5024","title":"Apple-Kissed Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1/2 cup straightforward-cooking rolled oats<br>- 1/2 teaspoon cinnamon<br>- 1/4 cup minced dried apples<br>- 1/2 cup butter<br>- 1/2 cup shortening<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 1 egg<br>- 1 egg yolk<br>- 1/2 teaspoon vanilla extract<br>- 1 1/2 tablespoons apple brandy<br>- 1 cup coarsely chopped nuts<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift collectively the flour, baking soda, and salt. Include the oats, cinnamon, and dried apples, then incorporate effectively. Fixed apart.<br>3. Then, inside a substantial blending bowl, cream alongside one another the butter, shortening, and sugars. Increase the egg, egg yolk, vanilla, and apple brandy, then battle until finally effectively put together. Increase the sifted substances and incorporate effectively. Stir in the nuts and chocolate chips until they are properly dispersed.<br>4. Finally, shed the dough via significant tablespoonfuls on to greased baking sheets, spacing cookies about 3 inches aside. To offer you cookies a more more uniform overall look, flatten them marginally with the bottom of a glass dipped within sugar. Bake for 9 to 12 minutes; hire the more time baking period for a crisper cookie. Interesting on the baking sheets for 2 or 3 minutes just before eradicating the cookies to cooling racks.","url":"https://recipe.bluelayer.org/recipe/5024/apple-kissed-chocolate-chip-cookies"},{"id":"5023","title":"Previous Vienna Chip Cookies","ingredients":"- 1 1/4 cups flour<br>- 1/2 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1/2 cup butter<br>- 1 cup granulated sugar<br>- 1 egg<br>- 1/2 teaspoon cinnamon<br>- 1/2 teaspoon grated lemon zest<br>- 2 tablespoons poppy seeds<br>- 1/4 cup unpeeled, grated, tart apple<br>- 9 ounces (1 1/2 cups) semisweet chocolate chips<br>- 1/4 cup chopped walnuts<br>- 1/4 cup currants","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift the flour, baking soda, and salt; fixed apart.<br>3. Then, in a heavy blending bowl, cream the butter. Slowly but surely increase the sugar and beat right until the mix is creamy. Overcome in the egg, cinnamon, lemon zest, poppy seeds, and apple. Stir in the sifted elements and incorporate properly. Carefully stir in the chocolate chips, nuts, and currants.<br>4. Finally, shed the batter through teaspoonfuls on to greased baking sheets, spacing cookies properly aside.","url":"https://recipe.bluelayer.org/recipe/5023/previous-vienna-chip-cookies"},{"id":"5022","title":"Brownie Chip Meringues","ingredients":"- 15 ounces (2 1/2 cups) semisweet chocolate chips, separated<br>- 4 egg whites<br>- 1/8 teaspoon salt<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon cider vinegar<br>- 1 cup granulated sugar<br>- 1 cup chopped walnuts or pecans","directions":"1. First, preheat the oven to 350°F.<br>2. Next, in a minor saucepan, closely soften 2 cups of the chocolate chips and mounted apart to neat.<br>3. Then, battle the egg whites with the salt, vanilla, and vinegar until finally the combination stands in delicate peaks. Slowly and gradually increase the sugar, whisking all over again till rigid peaks sort.<br>4. Then, fold inside the melted chocolate, the getting chocolate chips, and the nuts.<br>5. Finally, get rid of by tablespoons on to greased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/5022/brownie-chip-meringues"},{"id":"5021","title":"Chocolate Chip Meringues","ingredients":"- 2 cups flour<br>- 1 teaspoon baking powder<br>- 1/4 teaspoon baking soda<br>- 1 cup butter<br>- 1 1/2 cups light-weight brown sugar, firmly packed and separated<br>- 1/2 cup granulated sugar<br>- 2 eggs, divided<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup grated coconut (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift alongside one another the flour, baking powder, and baking soda; fixed apart.<br>3. Then, in a weighty blending bowl, cream the butter, 1/2 cup of the brown sugar, and the granulated sugar. Overcome in the egg yolks. slowly include the dry elements, blending perfectly. Stir inside the vanilla.<br>4. Then, spread the dough on to a 9- × 15-inch baking sheet. Sprinkle with the chocolate chips and force them into the dough.<br>5. Then, to create a meringue, beat the egg whites until they are rigid. slowly increase the remaining brown sugar, proceeding to battle till properly combined. Spread the meringue over the cookie dough, then sprinkle with the coconut.<br>6. Finally, bake for 25 minutes. At the time awesome, reduce into squares.","url":"https://recipe.bluelayer.org/recipe/5021/chocolate-chip-meringues"},{"id":"5020","title":"Mainliners","ingredients":"- 2 ounces unsweetened chocolate<br>- 1/4 cup butter<br>- 1/4 cup shortening<br>- 1/2 cup darkish brown sugar, firmly packed<br>- 1/3 cup granulated sugar<br>- 1 1/2 teaspoons vanilla extract<br>- 1/4 teaspoon salt<br>- 2 eggs<br>- 1/2 teaspoon baking soda<br>- 1/2 teaspoon Cream of tartar<br>- 1/4 cup moreover 2 tablespoons rolled oats<br>- 3/4 cup flour<br>- 2/3 cup walnuts, coarsely chopped<br>- 3/4 cup bittersweet chocolate chunks<br>- 3/4 cup semisweet chocolate chips","directions":"1. First, in a small saucepan, diligently soften the unsweetened chocolate about fairly minimal warm. Established apart to interesting.<br>2. Next, in a heavy blending bowl, mix the butter, shortening, sugars, vanilla, and salt. beat till fluffy. beat in the eggs, baking soda, and Cream of tartar. Stir in the cooled chocolate.<br>3. Then, position the rolled oats in a blender or food items processor and grind into a great powder. Incorporate this to the batter alongside with the flour. Stir in the chopped crazy and chocolate chunks and chips.<br>4. Then, cover the bowl and refrigerate for at minimal 4 hours.<br>5. Then, preheat the oven to 325°F.<br>6. Finally, getting over 2 tablespoons of dough for every cookie, condition the dough into balls. Position cookies on flippantly greased baking sheets more than 1 1/2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5020/mainliners"},{"id":"5019","title":"Tacky Double Chocolate Chip Cookies","ingredients":"- 3 1/2 cups flour<br>- 1/2 cup unsweetened cocoa<br>- 1 1/2 teaspoons baking soda<br>- 1/2 teaspoon salt<br>- 1 cup shortening<br>- 1 offer (8 ounces) Cream Cheese, softened to house temperature<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, firmly packed<br>- 3 much more-substantial eggs<br>- 2 teaspoons vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup pecan parts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift the flour prior to measuring, then sift all over again with the cocoa, baking soda, and salt; fastened apart.<br>3. Then, inside a significant blending bowl, cream jointly the shortening, Cream Cheese, and sugars. Insert the eggs one at a season, beating nicely right after each and every addition. Insert the vanilla and merge effectively. Incorporate the sifted components and mix nicely. Stir in the chocolate chips and crazy.<br>4. Finally, reduce via teaspoonfuls on to baking sheets protected with parchment paper, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/5019/tacky-double-chocolate-chip-cookies"},{"id":"5018","title":"Ice cream Chocolate Chip Cookies","ingredients":"- 1 1/4 cups flour<br>- 1/2 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 3/4 cup margarine, softened<br>- 1/2 cup granulated sugar<br>- 1/2 cup gentle brown sugar, firmly packed<br>- 1/3 cup unsweetened cocoa<br>- 1 1/2 teaspoons vanilla extract<br>- 1 significant egg<br>- 1/3 cup chocolate ice cream, softened<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 3/4 cup coarsely chopped walnuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, incorporate the flour, baking soda, and salt; fastened apart.<br>3. Then, inside a superior blending bowl, incorporate the margarine, sugars, cocoa, and vanilla, then beat right until creamy. Insert the egg and ice cream; beat nicely. Slowly and gradually include the dry elements and merge effectively. Stir in the chocolate chips and walnuts.<br>4. Finally, lose by way of perfectly-rounded teaspoonfuls on to flippantly greased baking sheets, spacing cookies over 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5018/ice-cream-chocolate-chip-cookies"},{"id":"5017","title":"Brown-and-White Chocolate Chip Cookies","ingredients":"- 1 cup flour<br>- 1/2 teaspoon baking powder<br>- 1/2 teaspoon salt<br>- 3 tablespoons unsweetened cocoa<br>- 1/2 cup shortening<br>- 3/4 cup granulated sugar<br>- 1 egg<br>- 1/2 teaspoon vanilla extract<br>- 6 ounces (1 cup) white chocolate, damaged into minimal bits<br>- 1/2 cup chopped nuts","directions":"1. First, preheat the oven to 375°F.<br>2. Next, merge jointly the flour, baking powder, salt, and cocoa; fixed apart.<br>3. Then, inside a significant blending bowl, cream jointly the shortening and sugar. Incorporate the egg and vanilla, then beat until the mix is fluffy. Slowly but surely include the dry elements, blending perfectly. Increase the chocolate bits and crazy.<br>4. Finally, eliminate by way of teaspoonfuls on to ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/5017/brown-and-white-chocolate-chip-cookies"},{"id":"5016","title":"Fudge Fantasies","ingredients":"- 1 1/2 cups flour<br>- 1/2 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1/4 cup unsweetened cocoa<br>- 1/2 cup butter<br>- 1 1/4 cups brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1/3 cup pecans, chopped<br>- 1/2 cup semisweet chocolate minichips","directions":"1. First, sift collectively the flour, baking soda, salt, and cocoa; fastened apart.<br>2. Next, inside a substantial blending bowl, cream collectively the butter and the sugar until the mix is gentle. Increase the eggs one at a year, beating effectively following each and every addition. Increase the vanilla. Fold the sifted components into the creamed mix. Stir in the nuts and chocolate chips.<br>3. Then, chill the dough for 1 hour.<br>4. Then, preheat the oven to 350°F.<br>5. Finally, reduce the dough by way of teaspoonfuls on to greased baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/5016/fudge-fantasies"},{"id":"5015","title":"Brownie Chocolate Chips","ingredients":"- 1 1/3 cups flour<br>- 1 teaspoon baking powder<br>- 1/2 teaspoon salt<br>- 1 cup butter<br>- 4 squares (1-ounce) unsweetened chocolate<br>- 4 eggs<br>- 2 cups granulated sugar<br>- 2 teaspoons vanilla extract<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1/2 cup chopped pecans","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking powder, and salt; established apart.<br>3. Then, in a double boiler, soften the butter and chocolate squares; awesome slightly.<br>4. Then, with an electrical mixer, overcome the eggs right until they are nicely combined. slowly include the sugar and vanilla. Stir in the chocolate combination by hand. Stir in the dry components and carefully increase the chocolate chips.<br>5. Finally, pour into a greased 9- × 13- × 2-inch pan. Sprinkle the nuts over the best.","url":"https://recipe.bluelayer.org/recipe/5015/brownie-chocolate-chips"},{"id":"5014","title":"Gloria's Double Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour<br>- 1/4 cup cocoa<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 3/4 cup brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 1 cup butter, softened<br>- 1 teaspoon vanilla extract<br>- 1 egg<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1/2 cup chopped nuts (optional)","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift alongside one another the flour, cocoa, baking soda, and salt; established apart.<br>3. Then, in a enormous blending bowl, cream collectively the sugars and butter right until the mix is light-weight and fluffy. mix in the vanilla and egg. Incorporate the sifted elements to the creamed blend. Carefully stir in the chocolate chips and crazy.<br>4. Finally, lose so of teaspoonfuls on to ungreased baking sheets, spacing effectively aside. Bake for 7 to 11 minutes, or till the dough is fastened. Do not overbake. Allow for amazing 1 instant ahead of moving cookies to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/5014/glorias-double-chocolate-chip-cookies"},{"id":"5013","title":"Dorothy's Double Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 1/4 cup unsweetened cocoa<br>- 1/2 teaspoon salt<br>- 1 cup margarine, at place temperature<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon baking soda<br>- 1 tablespoon very hot water<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 2 cups chopped walnuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, combination the flour, cocoa, and salt; preset apart.<br>3. Then, in a huge blending bowl, cream the margarine until finally it is gentle, then incorporate the sugars. Increase the eggs and vanilla, then beat right until the blend is light and fluffy. Stir in half of the dry substances.<br>4. Then, in one more major bowl, stir the baking soda into the water. Include this to the batter, then stir in the getting flour until the blend is very well combined. Carefully stir in the chocolate chips and nuts.<br>5. Finally, shed so of heaping teaspoonfuls on to greased baking sheets (or baking sheets lined with ungreased parts of foil), spacing cookies above 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5013/dorothys-double-chocolate-chip-cookies"},{"id":"5012","title":"Marjorie's Double Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 3/4 cup unsweetened cocoa<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 1/4 cups margarine<br>- 1 1/2 cups sugar<br>- 2 tablespoons corn syrup<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 1 cup chopped nuts<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, mix the flour, cocoa, baking soda, and salt; fixed apart.<br>3. Then, in a substantial blending bowl, cream the margarine and sugar. Increase the corn syrup, eggs, and vanilla, then merge properly. Slowly merge the dry substances into the creamed combination. Stir inside the nuts and the chocolate chips.<br>4. Finally, get rid of through teaspoonfuls on to ungreased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/5012/marjories-double-chocolate-chip-cookies"},{"id":"5011","title":"Catherine's Double Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 cup moreover 2 tablespoons unsweetened cocoa<br>- 1 1/2 teaspoons baking soda<br>- 3/4 teaspoon salt<br>- 1 3/4 cups as well as 2 tablespoons butter or margarine<br>- 3 cups sugar<br>- 3 eggs<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) semi-sweet chocolate chips<br>- 1 1/2 cups chopped pecans (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, blend the flour, cocoa, baking soda, and salt; fixed apart.<br>3. Then, in a enormous blending bowl, cream the butter or margarine and sugar right until the combination is light-weight and fluffy. Insert the eggs and vanilla, then beat effectively. Combination the dry components into the creamed blend. Stir inside the chocolate chips and nuts.<br>4. Finally, lose tablespoonfuls of the dough on to ungreased baking sheets, spacing effectively aside. Bake for 8 or 9 minutes - cookies will however be tender. Amazing somewhat on the baking sheets ahead of getting rid of cookies to cooling racks. Retail store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/5011/catherines-double-chocolate-chip-cookies"},{"id":"5010","title":"Prize-Profitable Double Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour<br>- 1/4 teaspoon baking soda<br>- 1 cup butter or margarine, softened<br>- 1 teaspoon vanilla extract<br>- 1 cup granulated sugar<br>- 1/2 cup darkish brown sugar, firmly packed<br>- 1 egg<br>- 1/3 cup unsweetened cocoa<br>- 2 tablespoons milk<br>- 1 cup chopped pecans or walnuts<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, blend the flour and baking soda; established apart.<br>3. Then, working with an electrical mixer, in a significant bowl, cream the butter or margarine. Include the vanilla and sugars, then battle until finally fluffy. Battle in the egg. At small pace, overcome in the cocoa, then the milk. With a wood spoon, merge in the dry elements particularly until finally combined. Stir in the nuts and chocolate chips.<br>4. Finally, reduce via rounded teaspoonfuls on to nonstick or foil-included baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/5010/prize-profitable-double-chocolate-chip-cookies"},{"id":"5009","title":"Zesty Zucchini Chocolate Chip Cookies","ingredients":"- 1 1/4 cups all-explanation flour<br>- 1 1/4 cups full-wheat flour<br>- 2 teaspoons baking powder<br>- 1/4 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1 teaspoon cinnamon<br>- 1/2 teaspoon nutmeg<br>- 1/2 teaspoon ginger<br>- 1/2 teaspoon floor cloves<br>- 1/4 cup unsalted (adorable) butter, softened<br>- 1 cup mild brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 1 egg<br>- 1 teaspoon orange extract<br>- 1 1/2 cups grated zucchini<br>- 1 cup chopped walnuts<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift with each other the flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Established apart.<br>3. Then, in a major blending bowl, beat the butter and sugars till the blend is mild and fluffy. Overcome in the egg and the orange extract. Incorporate the grated zucchini and merge very well. Increase the dry sifted components, stirring until finally they are effectively combined. Carefully fold in the walnuts and chocolate chips.<br>4. Finally, shed so of tablespoonfuls on to greased baking sheets, spacing cookies nicely aside.","url":"https://recipe.bluelayer.org/recipe/5009/zesty-zucchini-chocolate-chip-cookies"},{"id":"5008","title":"Mocha Pinto Chippers","ingredients":"- 1 can (16 ounces) pinto beans, very well tired<br>- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 1/2 teaspoons prompt espresso granules<br>- 3 tablespoons unsweetened cocoa<br>- 1 cup effortless-cooking rolled oats<br>- 1/2 cup additionally 2 teaspoons unsalted (sweet) butter, separated<br>- 1/2 cup shortening<br>- 1 cup brown sugar, firmly packed<br>- 3/4 cup granulated sugar<br>- 1/4 cup honey<br>- 1 egg<br>- 1 teaspoon vanilla extract<br>- 15 ounces (2 1/2 cups) semisweet chocolate chips<br>- 1/2 cup chopped dried apricots","directions":"1. First, preheat the oven to 350°F.<br>2. Next, purée the fatigued pinto beans in a blender, in a food processor, or with a ricer. Evaluate 1 cup and fixed apart.<br>3. Then, in a huge bowl, incorporate the flour, baking soda, salt, espresso granules, cocoa, and oats. Fastened apart.<br>4. Then, in an additional huge blending bowl, cream jointly 1/2 cup of the butter and the shortening. slowly insert the sugars and honey, whisking until the mix is fluffy. Incorporate the egg, vanilla, and 1 cup of bean puree. mix to mix cautiously. Stir in the dry elements, then incorporate until finally extensively put together. Carefully stir in 1 1/2 cups of the chocolate chips and the chopped apricots.<br>5. Then, shed by way of tablespoonfuls on to evenly greased baking sheets, spacing nicely aside. Flatten each individual cookie a bit with the back again of a spoon.<br>6. Finally, in a saucepan, soften collectively the staying chocolate chips and the chill out of the butter. Drizzle throughout the cookies in a zigzag practice. Make it possible for the chocolate to mounted prior to storing the cookies.","url":"https://recipe.bluelayer.org/recipe/5008/mocha-pinto-chippers"},{"id":"5007","title":"Optional Substances","ingredients":"- 1 cup peanut butter<br>- 1 cup wheat germ<br>- 1 cup flaked coconut<br>- 1 cup dry milk","directions":"1. First, preheat the oven to 350°F.<br>2. Next, mix 1 1/4 cups of the flour and the brown sugar, baking soda, butter or margarine, vanilla, and eggs, and overcome with an electrical mixer at medium pace until finally very well merged. Stir in the being flour, alongside with the rolled oats, chocolate chips, crazy, and any of the optional elements by hand.<br>3. Finally, eliminate dough so of rounded teaspoonfuls on to ungreased cookie sheets, spacing cookies above 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5007/optional-substances"},{"id":"5006","title":"Pacific Delight Chocolate Chip Cookies","ingredients":"- 1 cup hazelnuts, chopped<br>- 2 cups flour<br>- 1 cup margarine<br>- 1 cup granulated sugar<br>- 1 cup brown sugar<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon baking powder<br>- 1/4 teaspoon salt<br>- 2 cups rolled oats<br>- 1 cup bran, corn, or wheat flakes<br>- 1 cup coconut<br>- 1 generous cup milk chocolate chips","directions":"1. First, spread the crazy on a baking sheet and toast them frivolously in a 350°F oven. Preset them apart to great.<br>2. Next, preheat the oven to 300°F.<br>3. Then, sift the flour and mounted it apart.<br>4. Then, in a amazingly heavy bowl, cream the margarine, sugars, and eggs. Insert the vanilla, baking soda, baking powder, and salt. Incorporate the flour and blend properly.<br>5. Then, stir inside the rolled oats, bran flakes, coconut, toasted and cooled hazelnuts, and chocolate chips. Blend nicely.<br>6. Finally, shed through teaspoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/5006/pacific-delight-chocolate-chip-cookies"},{"id":"5005","title":"Granola Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 2 teaspoons baking soda<br>- 1 teaspoon baking powder<br>- 1/2 teaspoon salt<br>- 1 cup shortening<br>- 1 cup granulated sugar<br>- 1 cup gentle brown sugar, firmly packed<br>- 1 teaspoon vanilla extract<br>- 2 eggs<br>- 2 cups rolled oats<br>- 2 cups corn flakes<br>- 1 cup shredded coconut<br>- 1 cup salted peanuts<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift alongside one another the flour, baking soda, baking powder, and salt; fastened apart.<br>3. Then, in a substantial blending bowl, beat collectively the shortening, sugars, and vanilla till mild and creamy. Insert the eggs one at a year, blending very carefully when each individual addition. Merge right until the mix is uniform in shade.<br>4. Then, include the sifted components, one-half cup at a season, blending effectively immediately after just about every addition. Incorporate the rolled oats, corn flakes, coconut, nuts, and chocolate chips. mix with your arms, as the dough will be rigid and dry. Knead effectively to assure complete mixing, then form the combination into a restricted ball.<br>5. Finally, pinch off 2-inch balls and roll them tightly. Space cookies on ungreased baking sheets, spacing nicely aside, and push into button designs. Cook simply just as a great number of sheets at one season as will enable optimistic air move in the oven.","url":"https://recipe.bluelayer.org/recipe/5005/granola-chocolate-chip-cookies"},{"id":"5004","title":"Molasses and Oatmeal Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon floor cloves<br>- 1/2 teaspoon ginger<br>- 1/2 teaspoon salt<br>- 1 cup sugar<br>- 3/4 cup butter<br>- 1 egg<br>- 1/4 cup dim molasses<br>- 3/4 cup straightforward-cooking rolled oats<br>- 1/2 cup raisins<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift the flour prior to measuring, then sift once again with the baking soda, cloves, ginger, salt, and sugar; fastened apart.<br>3. Then, in a weighty blending bowl, cream the butter and egg. Insert the sifted elements and overcome with an electrical mixer till the batter is soft, over 2 minutes.<br>4. Then, mix inside the molasses, rolled oats, raisins, and chocolate chips. The dough will be Extremely sticky.<br>5. Finally, reduce by rounded tablespoonfuls on to ungreased baking sheets, spacing effectively aside. Bake for 8 to 10 minutes, or until golden brown. Neat in advance of getting rid of from baking sheets.","url":"https://recipe.bluelayer.org/recipe/5004/molasses-and-oatmeal-chocolate-chip-cookies"},{"id":"5003","title":"Peanut Butter and Oatmeal Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 3 teaspoons baking soda<br>- 1 1/2 teaspoons salt<br>- 1 1/2 cups simple-cooking rolled oats<br>- 1 1/2 cups granulated sugar<br>- 1 1/2 cups brown sugar<br>- 1 1/2 cups margarine<br>- 1 1/2 cups peanut butter<br>- 1 1/2 teaspoons vanilla extract<br>- 3 eggs<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped crazy","directions":"1. First, sift jointly the flour, baking soda, and salt. Stir in the rolled oats and established apart.<br>2. Next, in a enormous bowl, cream with each other the sugars, margarine, and peanut butter. Include the vanilla and eggs, then beat nicely. Increase the sifted components and combination nicely. Include the chocolate chips and nuts. Chill for 2 hrs.<br>3. Then, preheat the oven to 375°F.<br>4. Finally, kind the dough into walnut-sized balls and place on ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/5003/peanut-butter-and-oatmeal-chocolate-chip-cookies"},{"id":"5002","title":"Oatmeal and Sour Cream Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup rolled oats<br>- 1 1/4 cups light-weight brown sugar, firmly packed<br>- 1 cup unsalted (sweet) butter or margarine<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1/2 cup Sour Cream<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 12 ounces (2 cups) milk chocolate morsels<br>- 1/4 cup raisins<br>- 3/4 cup walnuts, coarsely chopped<br>- 3/4 cup pecans, coarsely chopped","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking soda, and salt. Stir in the rolled oats and mounted apart.<br>3. Then, in a high bowl, cream with each other the sugar and butter or margarine until the combination is light-weight and fluffy. Battle in the eggs and vanilla. Increase the sifted substances to the creamed blend until exactly put together. Include the Sour Cream and mix right until accurately mixed. Stir in the chocolates, raisins, and nuts.<br>4. Finally, lose dough through heaping teaspoonfuls on to ungreased baking sheets, spacing cookies 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5002/oatmeal-and-sour-cream-chocolate-chip-cookies"},{"id":"5001","title":"Choco-O's","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 2 cups effortless-cooking rolled oats<br>- 1 cup butter or margarine<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1/2 teaspoon almond extract<br>- 1 cup chopped nuts<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift jointly the flour and baking soda. Incorporate the oats and fastened apart.<br>3. Then, in a massive blending bowl, cream the butter or margarine and sugars. Incorporate the eggs one at a year, whisking right after just about every addition, right until the mix is creamy. Fold inside the sifted substances. Stir in the vanilla and almond extracts. Carefully merge inside the nuts and chocolate chips.<br>4. Finally, eliminate by way of teaspoonfuls on to greased baking sheets, spacing cookies 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5001/choco-os"},{"id":"5000","title":"Gramma's Choc-o-Chips","ingredients":"- 1/2 cup margarine<br>- 1/2 cup shortening<br>- 1 cup granulated sugar<br>- 1/2 cup brown sugar<br>- 1 teaspoon salt<br>- 1 teaspoon baking soda<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 2 cups straightforward-cooking rolled oats<br>- 1 1/3 cups all-cause flour (or even more to deliver a rigid dough)<br>- 1 cup semisweet chocolate chips<br>- 1 cup chocolate chunks or substantial chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, in a heavy blending bowl, mix effectively the margarine, shortening, sugars, salt, baking soda, eggs, and vanilla. Insert the oats and flour. (You should really have a amazingly rigid dough.) Incorporate the chocolate chips and chunks.<br>3. Finally, lose by way of teaspoonfuls on to ungreased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/5000/grammas-choc-o-chips"},{"id":"4999","title":"Oatmeal and Milk Chocolate Bite Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking powder<br>- 1 teaspoon baking soda<br>- 2 1/2 cups rolled oats<br>- 1 cup unsalted (sweet) butter, softened<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 (8-ounce) milk chocolate bar, grated<br>- 1 1/2 cups chopped nuts","directions":"1. First, preheat the oven to 400°F.<br>2. Next, sift jointly the flour, baking powder, and baking soda; mounted apart.<br>3. Then, whirl the rolled oats in a food items processor or blender until they are low to a great powder. Combine into the other dry substances and preset apart.<br>4. Then, inside a heavy blending bowl, cream the butter and sugars. mix in the eggs until finally the mix is delicate and creamy. Stir in the vanilla. slowly insert the sifted substances to the creamed mix, stirring very well at the time each individual addition; the batter will be rigid. Merge in the chocolate chips, grated chocolate, and crazy.<br>5. Finally, area golfing ball-sized parts of dough about 2 inches aside on ungreased baking sheets. Do not flatten dough. Bake for about 8 minutes. Cookies will glance underdone. Do not overbake.","url":"https://recipe.bluelayer.org/recipe/4999/oatmeal-and-milk-chocolate-bite-cookies"},{"id":"4998","title":"Cowgirl Cookies","ingredients":"- 4 cups flour<br>- 2 teaspoons baking soda<br>- 1 teaspoon baking powder<br>- 1 teaspoon salt<br>- 2 cups shortening<br>- 2 cups granulated sugar<br>- 2 cups brown sugar, firmly packed<br>- 4 eggs<br>- 3 cups uncomplicated-cooking rolled oats<br>- 2 teaspoons vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift alongside one another the flour, baking soda, baking powder, and salt; established apart.<br>3. Then, in a enormous blending bowl, incorporate the shortening and sugars, then cream effectively. beat in the eggs until finally they are cautiously merged. Stir in the dry substances and mix properly. Increase the rolled oats, vanilla, and chocolate chips.<br>4. Finally, eliminate by teaspoonfuls on to greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4998/cowgirl-cookies"},{"id":"4997","title":"As soon as-in close proximity to-the-Kitchen area Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1 cup butter<br>- 1/2 cup peanut butter<br>- 1 cup brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 2 eggs<br>- 1 1/2 cups rolled oats<br>- 1/2 cup chopped walnuts<br>- 1/2 cup raisins<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup flaked coconut","directions":"1. First, preheat the oven to 375°F.<br>2. Next, blend the flour and baking soda; fastened apart.<br>3. Then, inside a substantial blending bowl, cream the butter, peanut butter, and sugars. Overcome in the eggs. Increase the rolled oats, walnuts, raisins, chocolate chips, and coconut. Increase the dry elements and blend very carefully.<br>4. Finally, get rid of dough through teaspoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4997/as-soon-as-in-close-proximity-to-the-kitchen-area-cookies"},{"id":"4996","title":"Irene's Oatmeal Chocolate Chip Cookies","ingredients":"- 1 cup effortless-cooking rolled oats<br>- 1/3 cup flour<br>- 1 teaspoon baking powder<br>- 1/4 teaspoon salt<br>- 1/2 cup sugar<br>- 1 egg, very well crushed<br>- 1 tablespoon corn oil<br>- 1 teaspoon vanilla extract<br>- 1/2 cup shredded coconut<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1/2 cup chopped nuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, in a significant blending bowl, stir collectively the rolled oats, flour, baking powder, salt, and sugar. Blend in the crushed egg. Increase the corn oil and vanilla and incorporate very well. Stir in the coconut, chocolate chips, and nuts and blend nicely.<br>3. Finally, lose by way of teaspoonfuls on to frivolously oiled baking sheets, spacing cookies over 2 inches aside. Bake for 8 to 10 minutes, or until golden brown. Remove from baking trays to cooling racks although however sizzling.","url":"https://recipe.bluelayer.org/recipe/4996/irenes-oatmeal-chocolate-chip-cookies"},{"id":"4995","title":"Carol C.'s Oatmeal Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1/2 cup butter, softened<br>- 1/2 cup shortening<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 1 teaspoon vanilla extract<br>- 1 full egg<br>- 2 egg yolks<br>- 1/4 cup rolled oats<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup crazy, chopped","directions":"1. First, preheat the oven to 375°F.<br>2. Next, incorporate the flour, baking soda, and salt; fastened apart.<br>3. Then, in a weighty bowl, incorporate the butter, shortening, sugars, and vanilla, and cream until fluffy. Insert the egg and the egg yolks; overcome nicely.<br>4. Then, slowly include all yet around 1/2 cup of the dry elements. Incorporate the rolled oats with the remaining flour mix and stir into the batter. Stir inside the chocolate chips and nuts.<br>5. Finally, shed so of heaping teaspoonfuls on to ungreased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4995/carol-c-s-oatmeal-chocolate-chip-cookies"},{"id":"4994","title":"Carole E.'s Oatmeal Chocolate Chip Cookies","ingredients":"- 1/2 cup rolled oats<br>- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1 cup butter, melted and cooled marginally<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1 cup chopped walnuts","directions":"1. First, preheat a convection oven to 350°F; preheat a regular monthly oven to 375°F.<br>2. Next, place the rolled oats in a blender and grind till fine. Evaluate out 1/4 cup and sift it jointly with the flour and the baking soda. Established apart.<br>3. Then, in a high blending bowl, blend the melted butter, sugars, and eggs; mix until comfortable. Stir in the vanilla. Stir in the sifted elements and merge nicely. Incorporate the chocolate chips and walnuts.<br>4. Finally, lose by rounded tablespoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4994/carole-e-s-oatmeal-chocolate-chip-cookies"},{"id":"4993","title":"Pinch of salt","ingredients":"- 1 cup granulated sugar<br>- 1 cup gentle brown sugar<br>- 1 cup butter (or 1/2 cup butter and 1/2 cup margarine, or 1 cup shortening)<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 2 cups uncomplicated-cooking rolled oats<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift collectively the flours, baking soda, baking powder, and salt; fastened apart.<br>3. Then, in a major blending bowl, cream collectively the sugars and butter. Insert the eggs. Include the sifted substances to the creamed mix. Stir inside the vanilla, rolled oats, and chocolate chips.<br>4. Finally, reduce through teaspoonfuls on to evenly greased baking sheets, spacing perfectly aside. Bake for 8 to 10 minutes, or until golden brown. Permit cookies to interesting slightly on trays prior to getting rid of to racks to interesting extensively.","url":"https://recipe.bluelayer.org/recipe/4993/pinch-of-salt"},{"id":"4992","title":"Nutrilicious Triple Chocolate Chip Cookies","ingredients":"- 1 cup aged-formed rolled oats<br>- 1 3/4 cups flour<br>- 1 teaspoon baking soda<br>- 1/8 teaspoon salt<br>- 1/2 cup wheat germ<br>- 1/2 cup coconut<br>- 1 cup butter, softened<br>- 1 1/2 cups brown sugar, firmly packed<br>- 1 1/2 teaspoons vanilla extract<br>- 2 major eggs<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped walnuts","directions":"1. First, preheat the oven to 375°F.<br>2. Next, place the rolled oats in a blender and whirl at very low rate for about 15 seconds. Blend the rolled oats, flour, baking soda, salt, wheat germ, and coconut; fixed apart.<br>3. Then, in a high blending bowl, cream alongside one another the butter, sugar, and vanilla until finally soft. Overcome in the eggs. Slowly but surely incorporate the dry components to the creamed combination and blend very well. Stir in the chocolate chips and nuts.<br>4. Finally, eliminate the batter via properly-rounded teaspoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4992/nutrilicious-triple-chocolate-chip-cookies"},{"id":"4991","title":"Chocolate Chip Cookies with Bran","ingredients":"- 1 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup unsalted (adorable) butter, at area temperature<br>- 3/4 cup granulated sugar<br>- 3/4 cup mild brown sugar, firmly packed<br>- 1 teaspoon vanilla extract<br>- 2 eggs<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup finely chopped pecans<br>- 1/2 cup bran","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift the flour in advance of measuring, then sift once again with the baking soda and salt; fixed apart.<br>3. Then, in a heavy blending bowl, cream collectively the butter, sugars, and vanilla until delicate. Insert the eggs. Stir in the sifted substances and mix until very well combined. Carefully stir in the chocolate chips, pecans, and bran.<br>4. Finally, sort the dough into balls the dimension of weighty walnuts. Room on flippantly greased baking sheets, making it possible for place amongst cookies for advancement. Push down on the balls with flippantly water-moistened arms to flatten.","url":"https://recipe.bluelayer.org/recipe/4991/chocolate-chip-cookies-with-bran"},{"id":"4990","title":"Complete-Grain and Honey Chocolate Chip Cookies","ingredients":"- 2 1/4 cups full-wheat flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup butter, margarine, or shortening, softened<br>- 2/3 cup honey<br>- 1/4 cup powdered milk<br>- 1 teaspoon vanilla extract<br>- 2 eggs<br>- 12 ounces (2 cups) semisweet chocolate morsels<br>- 1/2-1 cup walnuts, finely chopped","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift with each other the flour, baking soda, and salt; fastened apart.<br>3. Then, in a heavy blending bowl, battle the butter, honey, powdered milk, and vanilla right until creamy. Increase the eggs. Incorporate the sifted substances and combination properly. Stir in the chocolate chips and walnuts.<br>4. Finally, lose via minimal teaspoonfuls on to evenly greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4990/complete-grain-and-honey-chocolate-chip-cookies"},{"id":"4989","title":"Sunny Chocolate Chip Cookies","ingredients":"- 1 1/4 cups all-explanation flour<br>- 1 cup complete-wheat flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon baking powder<br>- 1/4 teaspoon salt<br>- 1 cup butter or margarine, softened<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup salted sunflower kernels<br>- 1/4 cup sesame seeds","directions":"1. First, preheat the oven to 375°F.<br>2. Next, blend the flours, baking soda, baking powder, and salt; preset apart.<br>3. Then, in a massive blending bowl, cream the butter or margarine. Slowly but surely increase the sugars, beating until the combination is light-weight and fluffy. Insert the eggs and vanilla and overcome effectively. Increase the dry components to the creamed mix and battle very well. Stir in the chocolate chips, sunflower kernels, and sesame seeds.<br>4. Finally, eliminate the dough via heaping teaspoonfuls on to evenly greased baking sheets, spacing perfectly aside. Bake for 8 to 10 minutes, or until golden brown. Awesome a little on baking sheets just before getting rid of to twine racks.","url":"https://recipe.bluelayer.org/recipe/4989/sunny-chocolate-chip-cookies"},{"id":"4988","title":"Hazelnut Butter Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour<br>- 3/4 teaspoon baking soda<br>- 1/2 teaspoon baking powder<br>- 1/4 teaspoon salt<br>- 1/2 cup butter or margarine<br>- 1 cup crunchy hazelnut butter or peanut butter<br>- 1/2 cup granulated sugar<br>- 1/2 cup brown sugar, firmly packed<br>- 1/2 teaspoon vanilla extract<br>- 1 egg<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, sift with each other the flour, baking soda, baking powder, and salt; fixed apart.<br>2. Next, in a enormous blending bowl, cream the butter or margarine, hazelnut or peanut butter, and sugars until finally the combination is Pretty light-weight and fluffy. Overcome inside the vanilla and egg. Stir in the sifted elements and combination very well. Stir inside the chocolate chips.<br>3. Then, chill for 2 hrs.<br>4. Then, preheat the oven to 375°F.<br>5. Finally, get rid of through tablespoonfuls on to baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4988/hazelnut-butter-chocolate-chip-cookies"},{"id":"4987","title":"Double Peanut Butter Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 2 teaspoons baking soda<br>- 1/2 cup butter or margarine<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1 cup chunky peanut butter<br>- 1/2 cup chopped pecans<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 6 ounces (1 cup) peanut butter chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift the flour right before measuring, then sift back again with the baking soda; preset apart.<br>3. Then, with an electric powered mixer, in a heavy bowl, cream alongside one another the butter or margarine and sugars. Overcome in the eggs and vanilla. Incorporate the peanut butter and beat till properly merged.<br>4. Then, stir in the sifted substances. Incorporate the pecans, chocolate chips, and peanut butter chips.<br>5. Finally, shed through teaspoonfuls on to greased baking sheets, spacing about 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4987/double-peanut-butter-chocolate-chip-cookies"},{"id":"4986","title":"Maintain Your Options Open","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1/3 cup shortening<br>- 1 cup butter, softened<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, firmly packed<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 1/2 teaspoon coconut flavoring (optional)<br>- 1/2 teaspoon almond extract (optional)<br>- 1 cup chopped pecans or almonds (or a mix)<br>- 9-12 ounces (1 1/2-2 cups) milk chocolate chips or semisweet chocolate chips<br>- 4-6 ounces (3/4-1 cup) butterscotch chips (optional)","directions":"1. First, merge jointly the flour, baking soda, and salt; established apart.<br>2. Next, inside a heavy blending bowl, beat the shortening, butter, sugars, and eggs until very well combined. Include the vanilla, coconut flavoring, and almond extract. Slowly but surely increase the dry substances, a cup at a year, blending perfectly just after each and every addition. Fold in the nuts and chips. Refrigerate for 2 hours or right away.<br>3. Then, preheat the oven to 375°F.<br>4. Finally, lose dough via teaspoonfuls on to greased baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/4986/maintain-your-options-open"},{"id":"4985","title":"Tiger-Striped Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 8 ounces bathtub margarine<br>- 1/2 cup creamy peanut butter<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1 (8-ounce) milk chocolate bar, slice into 1/4- to 1/2-inch chunks<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking soda, and salt; fixed apart.<br>3. Then, in a weighty blending bowl, cream the margarine, peanut butter, and sugars until the combination is light-weight and fluffy. beat in the eggs and vanilla. Incorporate the sifted substances and combine very well. Carefully stir in the milk chocolate chunks.<br>4. Then, in a saucepan, soften the chocolate chips more than Quite reduced warm. Intently stir the melted chocolate into the cookie dough to deliver stripes. Do not combination into the dough.<br>5. Finally, eliminate so of teaspoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4985/tiger-striped-chocolate-chip-cookies"},{"id":"4984","title":"Milk Chocolate Chip Delights","ingredients":"- 2 1/2 cups flour, unsifted<br>- 1 teaspoon baking soda<br>- 1 cup margarine, softened<br>- 3/4 cup gentle brown sugar, firmly packed<br>- 1/4 cup granulated sugar<br>- 1 teaspoon vanilla extract<br>- 1 package deal (4-serving dimensions) quick vanilla pudding merge<br>- 2 eggs<br>- 12 ounces (2 cups) milk chocolate morsels","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift collectively the flour and baking soda; preset apart.<br>3. Then, inside a food processor, incorporate the margarine, sugars, vanilla, and pudding combination until finally the combination is gentle and creamy. Overcome inside the eggs. slowly combine in the sifted components; the batter will be rigid. Carefully stir in the chocolate morsels.<br>4. Finally, get rid of through rounded teaspoonfuls on to ungreased baking sheets, spacing cookies about 2 inches aside. Flatten slightly with the back again of a fork; this sort of cookies spread fairly small despite the fact that baking. Bake for 8 to 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4984/milk-chocolate-chip-delights"},{"id":"4983","title":"Pudding and Adorable Chocolate Chips","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1 cup butter, softened<br>- 3/4 cup gentle brown sugar, firmly packed<br>- 1/4 cup granulated sugar<br>- 1 teaspoon vanilla extract<br>- 1 deal (4-serving dimensions) prompt vanilla pudding<br>- 2 eggs<br>- 2 bars (4 ounces) adorable baking chocolate, harmed into tiny components","directions":"1. First, preheat the oven to 350°F.<br>2. Next, blend the flour with the baking soda; fastened apart.<br>3. Then, in a huge blending bowl, mix the butter, sugars, vanilla, and pudding combination, and overcome till soft and creamy. Battle in the eggs. Slowly but surely incorporate the dry elements. Carefully stir inside the chocolate parts.<br>4. Finally, reduce by rounded teaspoonfuls on to ungreased baking sheets, spacing cookies about 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4983/pudding-and-adorable-chocolate-chips"},{"id":"4982","title":"Mocha Wants","ingredients":"- 2 1/2 cups flour<br>- 1/2 teaspoon baking powder<br>- 1/4 teaspoon salt<br>- 1 cup unsalted (adorable) butter<br>- 1 cup brown sugar<br>- 1 teaspoon vanilla extract<br>- 1 tablespoon immediate espresso granules<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped pecans or walnuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking powder, and salt; fastened apart.<br>3. Then, inside a enormous blending bowl, cream with each other the butter and brown sugar. Merge in the vanilla and espresso granules. Include the sifted elements to the creamed blend and mix perfectly. Stir in the chocolate and the nuts.<br>4. Finally, shed by way of teaspoonfuls on to evenly buttered baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/4982/mocha-wants"},{"id":"4981","title":"Yogurt and Pecan Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour<br>- 3/4 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1/2 cup unsalted (sweet) butter, at area temperature<br>- 1 cup furthermore 2 tablespoons sugar<br>- 2 tablespoons molasses<br>- 1 1/2 teaspoons vanilla extract<br>- 1 major egg<br>- 1/2 cup simple, entire-milk yogurt<br>- 3/4 cup ruined pecan sections<br>- 1 1/2 cups semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift the flour prior to measuring, then sift back with baking soda and salt; fastened apart.<br>3. Then, in a substantial blending bowl, cream the butter until it is fluffy. Include the sugar, beating until nicely combined. Increase the molasses, vanilla, and egg and combine adequately. Include about 1 cup of the sifted components and mix properly. Merge in the yogurt. Include the staying sifted elements, stirring to mix carefully. Stir inside the nuts and chocolate chips.<br>4. Finally, get rid of via rounded tablespoonfuls, spacing very well aside, on to baking sheets included with evenly greased aluminum foil.","url":"https://recipe.bluelayer.org/recipe/4981/yogurt-and-pecan-chocolate-chip-cookies"},{"id":"4980","title":"Sprint of salt","ingredients":"- 3/4 cup in addition 2 tablespoons granulated sugar<br>- 1/2 cup butter or margarine, melted<br>- 1 egg<br>- 1/2 cup Sour Cream<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift alongside one another 1 cup of the flour and the baking powder, baking soda, and salt; fastened apart.<br>3. Then, in a superior blending bowl, cream collectively the sugar and butter or margarine. Insert the egg and merge effectively. Incorporate the Sour Cream; incorporate until finally the mix is gentle and no lumps of Sour Cream seem to be. Include the vanilla. Stir the sifted substances into the butter and sugar combination. Include the staying flour slowly, right until a semi-enterprise however tender regularity is realized.<br>4. Then, incorporate the chocolate chips and combine nicely.<br>5. Finally, eliminate via teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4980/sprint-of-salt"},{"id":"4979","title":"Agnes's Sour Cream Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup butter or margarine, softened<br>- 1 cup granulated sugar<br>- 1/2 cup brown sugar, firmly packed<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 1/3 cup Sour Cream<br>- 1 cup chopped nuts<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking soda, and salt; fastened apart.<br>3. Then, inside a high blending bowl, blend the butter, sugars, eggs, and vanilla, and overcome right until creamy. Stir in the Sour Cream and mix effectively. Insert the sifted elements and mix very well. Increase the nuts and chocolate chips.<br>4. Finally, lose so of teaspoonfuls on to ungreased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4979/agness-sour-cream-chocolate-chip-cookies"},{"id":"4978","title":"Coconut Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 3/4 cup moreover 2 tablespoons butter<br>- 2 tablespoons canned coconut cream<br>- 1 cup brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 2 1/2 cups semisweet chocolate chips<br>- 1 1/2 cups chopped pecans<br>- 1/2 cup sweetened flaked coconut","directions":"1. First, preheat the oven to 375°F.<br>2. Next, mix the flour, baking soda, and salt; established apart.<br>3. Then, in a superior bowl, cream the butter and coconut cream. Increase the sugars and beat until properly merged. Include the eggs and vanilla and overcome right until the blend is creamy. Stir the dry substances into the creamed blend basically right until comprehensively combined in. Stir in the chocolate chips, pecans, and coconut until they are merged.<br>4. Finally, eliminate by way of rounded tablespoonfuls on to greased baking sheets, spacing perfectly aside. Bake for 8 to 9 minutes, or right until golden brown.","url":"https://recipe.bluelayer.org/recipe/4978/coconut-chocolate-chip-cookies"},{"id":"4977","title":"Black-and-White Cookies","ingredients":"- 1 3/4 cups flour<br>- 1/2 cup unsweetened cocoa<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup butter, at house temperature<br>- 1 cup brown sugar, firmly packed<br>- 1/3 cup granulated fructose<br>- 1 1/2 teaspoons vanilla extract<br>- 2 eggs<br>- 12 ounces (2 cups) milk chocolate chips<br>- 2/3 cup sweetened flaked coconut","directions":"1. First, preheat the oven to 350°F.<br>2. Next, mix the flour, cocoa, baking soda, and salt; preset apart.<br>3. Then, in a significant bowl, overcome the butter, sugar, fructose, and vanilla with an electrical mixer on medium tempo, right until fluffy. Battle in the eggs until batter is very well merged. on lower tempo, slowly mix inside the dry components particularly till properly combined. With a wooden spoon, stir in the chips and coconut.<br>4. Finally, reduce the dough by heaping tablespoonfuls on to ungreased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4977/black-and-white-cookies"},{"id":"4976","title":"Maple-Walnut Chippers","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup butter or margarine, at place temperature<br>- 1/2 cup granulated sugar<br>- 1/2 cup brown sugar, firmly packed<br>- 1/4 cup maple syrup<br>- 1 egg<br>- 1/2 cup walnuts, coarsely chopped<br>- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, merge collectively the flour, baking soda, and salt; established apart.<br>3. Then, in a heavy blending bowl, cream collectively the butter, sugars, maple syrup, and egg. Insert the dry elements, then blend until finally mixed. Stir inside the nuts and chocolate chips.<br>4. Finally, get rid of via teaspoonfuls on to ungreased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes, or right until cookies are golden brown. Great for a handful of minutes on the sheets, then remove cookies to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/4976/maple-walnut-chippers"},{"id":"4975","title":"Honey Chocolate Chip Cookies","ingredients":"- 1 cup flour<br>- 1 teaspoon baking powder<br>- 1/4 teaspoon salt<br>- 1/2 cup shortening<br>- 1/2 cup honey<br>- 1 minor egg<br>- 1/2 teaspoon vanilla extract<br>- 1/2 cup semisweet chocolate chips<br>- 1/4 cup nuts, chopped","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift the flour in advance of measuring, then sift two times with the baking powder and salt. Fixed apart.<br>3. Then, inside a superior blending bowl, cream the shortening and honey till the combination is mild and fluffy. Include the egg and overcome very well. Incorporate the sifted substances to the shortening mix. Insert the vanilla and combination very well. Fold in the chocolate chips and nuts. Chill.<br>4. Finally, eliminate by way of teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4975/honey-chocolate-chip-cookies"},{"id":"4974","title":"Apple Orchard Chocolate Chippers","ingredients":"- 1/2 cup butter or margarine<br>- 1/2 cup granulated sugar<br>- 1/4 cup brown sugar, firmly packed<br>- 1 egg<br>- 1 teaspoon vanilla extract<br>- 1/4 cup apple butter<br>- 1 1/2-2 cups unbleached flour, separated<br>- 1/2 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1 apple, cored and shredded<br>- 1 1/2 cup nuts (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, in a higher blending bowl, cream the butter or margarine, sugars, egg, and vanilla till mild and fluffy. Insert the apple butter and incorporate very well.<br>3. Then, insert 1 cup of the flour, the baking soda, and the salt, and incorporate till very well put together. Slowly and gradually insert the getting flour, specifically until finally the dough is no lengthier soaked and sticky. Stir in the chocolate chips, shredded apple, and crazy.<br>4. Finally, reduce the dough so of teaspoonfuls on to frivolously greased baking sheets, spacing cookies above 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4974/apple-orchard-chocolate-chippers"},{"id":"4973","title":"Grandma Matthews's Molasses Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour, sifted<br>- 1 teaspoon baking powder<br>- 1/2 teaspoon salt<br>- 3/4 cup butter<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 1 egg, nicely overwhelmed<br>- 1/4 cup molasses<br>- 1 teaspoon vanilla extract<br>- 3 tablespoons milk<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1/2 cup chopped walnuts","directions":"1. First, preheat the oven to 325°F.<br>2. Next, sift the flour with the baking powder and salt; fixed apart.<br>3. Then, cream the butter with the sugars right until the mix is light-weight and fluffy. Include the egg and molasses.<br>4. Then, stir the vanilla into the milk, and increase to the butter mix alternately with the sifted components. Carefully stir in the chocolate chips and nuts.<br>5. Finally, reduce by teaspoonfuls on to ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4973/grandma-matthewss-molasses-chocolate-chip-cookies"},{"id":"4972","title":"Apricot Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour<br>- 1 1/4 teaspoons baking powder<br>- 1/4 cup dried apricots<br>- 1/3 cup butter, softened<br>- 2/3 cup granulated sugar<br>- 1 egg<br>- 6 tablespoons apricot preserves<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift alongside one another the flour and baking powder; preset apart.<br>3. Then, chop or snip the dried apricots into components marginally scaled-down than the chips. cover them with boiling water and fastened apart.<br>4. Then, in a enormous blending bowl, combination the butter and sugar until finally the blend is mild and creamy. Insert the egg and the apricot preserves and start to overcome until perfectly combined. Parts of apricot will stay recognizable.<br>5. Then, stir the sifted components into the creamed combination until it is properly merged. Fold in the chocolate chips.<br>6. Then, drain the water from the apricot bits and fold them into the batter.<br>7. Finally, lose batter by way of teaspoonfuls on to ungreased baking sheets, spacing cookies above 2 inches aside. Bake for 8 to 12 minutes, or until finally edges of cookies are a bit brown.","url":"https://recipe.bluelayer.org/recipe/4972/apricot-chocolate-chip-cookies"},{"id":"4971","title":"Orange Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon salt<br>- 1 cup butter, softened<br>- 3/4 cup gentle brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 1/4 cup honey<br>- 2 eggs, at area temperature, overwhelmed<br>- 1 teaspoon baking soda dissolved within 1 teaspoon very hot water<br>- 1 tablespoon finely grated contemporary orange zest<br>- 12 ounces (2 cups) semisweet chocolate minichips<br>- 1 teaspoon vanilla extract<br>- 1 cup chopped crazy (optional)","directions":"1. First, sift the flour ahead of measuring, then sift once again with the salt; fastened apart.<br>2. Next, with an electric powered mixer, cream the butter and sugars in a superior bowl until finally the blend is gentle, fluffy, and light yellow. Incorporate inside the honey. Increase the crushed eggs. Proceed to beat on medium rate for about 2 minutes.<br>3. Then, include the dissolved baking soda. slowly insert the sifted components, beating perfectly when just about every addition. Stir in the orange peel, chocolate chips, vanilla, and nuts. Chill the dough for 1 hour.<br>4. Then, preheat the oven to 350°F.<br>5. Finally, reduce via rounded teaspoonfuls on to chilled, flippantly greased baking sheets, spacing very well aside. With the bottom of a glass dipped flippantly in granulated sugar, flatten the cookies marginally to stay away from sticking.","url":"https://recipe.bluelayer.org/recipe/4971/orange-chocolate-chip-cookies"},{"id":"4970","title":"Flavor-of-Summertime Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup butter or margarine, softened<br>- 3/4 cup in addition 2 tablespoons mild brown sugar, firmly packed<br>- 3/4 cup granulated sugar<br>- 2 eggs<br>- 1 1/2 teaspoons vanilla extract<br>- 1/2 teaspoon almond extract<br>- 1/3 cup peach schnapps<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup easy-cooking rolled oats","directions":"1. First, preheat the oven to 350°F.<br>2. Next, merge the flour, baking soda, and salt; preset apart.<br>3. Then, in a substantial blending bowl, cream the butter and sugars. Insert the eggs, vanilla and almond extracts, and schnapps and beat very well. Slowly but surely incorporate the dry substances, mixing nicely. Stir in the chocolate chips and oats.<br>4. Finally, reduce so of rounded teaspoonfuls on to flippantly greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4970/flavor-of-summertime-chocolate-chip-cookies"},{"id":"4969","title":"California Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 2/3 cup flooring walnuts<br>- 1 cup margarine, softened<br>- 1 cup dim brown sugar, firmly packed<br>- 3/4 cup granulated sugar<br>- 2 teaspoons vanilla extract<br>- 2 massive eggs<br>- 1 tablespoon orange juice<br>- 1 1/2 tablespoons finely chopped orange zest<br>- 18 ounces (3 cups) semisweet chocolate chips<br>- 1 1/2 cups coarsely chopped walnuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift with each other the flour, baking soda, and salt. Combine in the flooring walnuts and preset apart.<br>3. Then, in a high blending bowl, cream the margarine with the sugars until the blend is light-weight and fluffy. Increase the vanilla, eggs, orange juice, and orange zest, and battle until tender. Include the sifted components and merge until finally extensively put together. Increase the chocolate chips and chopped walnuts; stir to spread flippantly.<br>4. Finally, sort the dough into balls slightly larger sized than walnuts, or lose by tablespoonfuls on to parchment-coated baking sheets.","url":"https://recipe.bluelayer.org/recipe/4969/california-chocolate-chip-cookies"},{"id":"4968","title":"Spicy Frostbite Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 2 teaspoons cinnamon, separated<br>- 1 teaspoon flooring ginger<br>- 1/4 teaspoon salt<br>- 1 cup butter<br>- 1 1/2 cups brown sugar, firmly packed<br>- 1 egg<br>- 1 1/2 teaspoons vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped pecans or walnuts<br>- 2 cups confectioners' sugar","directions":"1. First, sift alongside one another the flour, the baking soda, 1 1/2 teaspoons of the cinnamon, the ginger, and the salt. Preset apart.<br>2. Next, in a significant blending bowl, cream the butter. Include the brown sugar, egg, and vanilla and beat effectively. Include the sifted substances to the butter combination. Carefully stir in the chocolate and nuts.<br>3. Then, refrigerate right away or right until enterprise.<br>4. Then, preheat the oven to 350°F.<br>5. Then, style balls consisting of 1 tablespoon of dough.<br>6. Finally, incorporate the being 1/2 teaspoon of cinnamon with the confectioners' sugar. Roll the balls in the sugar mix and region about 2 inches aside on ungreased baking sheets.","url":"https://recipe.bluelayer.org/recipe/4968/spicy-frostbite-chocolate-chip-cookies"},{"id":"4967","title":"Spicy Pumpkin Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 4 teaspoons baking powder<br>- 1 tablespoon cinnamon<br>- 1/2 teaspoon nutmeg<br>- 1/4 teaspoon ginger<br>- 1 teaspoon salt<br>- 1/2 cup shortening<br>- 1 cup granulated sugar<br>- 2 heavy eggs, crushed<br>- 1 cup pumpkin puree<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking powder, cinnamon, nutmeg, ginger, and salt; fastened apart.<br>3. Then, in a superior blending bowl, cream the shortening and slowly and gradually incorporate the sugar. Include the overwhelmed eggs and pumpkin and blend properly. Combination in the sifted elements till effectively merged. Incorporate the chocolate chips.<br>4. Finally, reduce so of teaspoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4967/spicy-pumpkin-chocolate-chip-cookies"},{"id":"4966","title":"Spicy Chocolate Chip Cookies","ingredients":"- 2 cups all-motive flour<br>- 2 cups full-wheat flour<br>- 4 teaspoons cinnamon<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1/2 teaspoon ginger<br>- 1/2 teaspoon cloves<br>- 2 cups brown sugar<br>- 1/2 cup honey (optional)<br>- 1 1/2 cups shortening<br>- 4 eggs<br>- 1 teaspoon vanilla extract<br>- 1 cup water<br>- 4 cups rolled oats<br>- 12 ounces (2 cups) or much more semisweet chocolate chips<br>- 1 cup nuts (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flours, cinnamon, baking soda, salt, ginger, and cloves; fastened apart.<br>3. Then, in a significant blending bowl, cream with each other the sugar, honey, and shortening. Insert the eggs and the vanilla. Incorporate the sifted substances to the creamed mix. Insert the water and rolled oats and combination effectively. Carefully stir in the chocolate chips and nuts.<br>4. Finally, get rid of by teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4966/spicy-chocolate-chip-cookies"},{"id":"4965","title":"Potato Chip Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1 cup butter or margarine<br>- 1 cup granulated sugar<br>- 1 cup gentle brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 2 cups potato chips, coarsely beaten<br>- 6 ounces (1 cup) semisweet chocolate chips<br>- 1 cup chopped nuts (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, blend with each other the flour and baking soda; established apart.<br>3. Then, inside a huge blending bowl, cream the butter, sugars, and eggs right until soft and nicely merged. Stir inside the vanilla. Stir in the dry elements and incorporate effectively. Carefully increase the potato chips and chocolate chips, then insert the nuts and mix effectively to unfold anything frivolously.<br>4. Finally, eliminate by teaspoonfuls on to ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4965/potato-chip-chocolate-chip-cookies"},{"id":"4964","title":"Crispy Rice Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup butter or margarine, softened<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 2 cups crisp rice cereal<br>- 6 ounces (1 cup) semi-sweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, incorporate collectively the flour, baking soda, and salt; fixed apart.<br>3. Then, in a substantial blending bowl, merge the butter or margarine and sugars and battle till properly put together. Include the eggs and vanilla and battle nicely. Incorporate the dry components, blending till mixed. Stir in the cereal and chocolate chips.<br>4. Finally, lose by tablespoonfuls on to greased baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/4964/crispy-rice-chocolate-chip-cookies"},{"id":"4963","title":"Black Walnut Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 1/4 teaspoons baking soda<br>- 1 teaspoon baking powder<br>- 1 cup granulated sugar<br>- 1 cup brown sugar, firmly packed<br>- 1 cup shortening<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 2 tablespoons powdered buttermilk<br>- 1/2 cup water<br>- 18 ounces (3 cups) semisweet chocolate chips<br>- 1 cup chopped black walnuts","directions":"1. First, preheat the oven to 400°F.<br>2. Next, sift with each other the flour, baking soda, and baking powder; fixed apart.<br>3. Then, in a major blending bowl, cream the sugars and shortening until tender. beat in the eggs and vanilla.<br>4. Then, combination the powdered buttermilk with the water right until tender. Incorporate to the creamed combination. Stir in the sifted components until finally properly put together. Include the chocolate chips and nuts, stirring till they are lightly merged in.<br>5. Finally, lose so of tablespoonfuls on to greased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4963/black-walnut-chocolate-chip-cookies"},{"id":"4962","title":"Joyous Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1/2 cup butter<br>- 1/4 cup shortening<br>- 1 cup brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 1 teaspoon vanilla extract<br>- 2 eggs<br>- 1 tablespoon milk<br>- 3 tablespoons dim corn syrup<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup pecans, damaged","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift with each other the flour, baking soda, and salt; mounted apart.<br>3. Then, in a enormous blending bowl, cream the butter and shortening. Slowly and gradually include the sugars, and cream effectively.<br>4. Then, incorporate collectively the vanilla, eggs, milk, and corn syrup. Incorporate to the creamed combination, whisking until mixed. slowly insert the dry substances, blending very well. Incorporate the chocolate chips and crazy.<br>5. Finally, style the dough into minimal balls, or reduce via teaspoonfuls on to greased baking sheets, spacing properly aside. Bake for 7 to 10 minutes, or until cookies are golden brown with marginally darker edges. As soon as touched with a fingertip, the cookies need to preserve a minimal dimple still should really not collapse.","url":"https://recipe.bluelayer.org/recipe/4962/joyous-chocolate-chip-cookies"},{"id":"4961","title":"Pinch of salt","ingredients":"- 1 cup unsalted butter, slightly cooler than space temperature<br>- 1 3/4 cups minus 1 1/2 tablespoons brown sugar, firmly packed<br>- 1 1/2 tablespoons corn syrup<br>- 2 significant eggs, at house temperature, frivolously crushed<br>- 2 teaspoons vanilla extract<br>- 1/8 teaspoon almond extract<br>- 8 ounces Swiss milk chocolate, slash into little chunks<br>- 8 ounces Swiss semisweet chocolate, reduce into reduced chunks","directions":"1. First, combination the flour with baking soda and salt; preset apart.<br>2. Next, with an electric powered mixer, in a high bowl, cream the butter until softened. Incorporate the sugar; cream until light-weight and fluffy. mix in the corn syrup, scraping the bowl at times.<br>3. Then, mix in the frivolously overwhelmed eggs and the vanilla and almond extracts. If the mix appears curdled or un-homogenous, include slightly of the flour mix to bind it.<br>4. Then, stir the dry components into the creamed combination, scraping down the facets of the bowl from time to time. Carefully stir inside the chocolate components by hand.<br>5. Then, chill the batter for 20 minutes.<br>6. Then, preheat the oven to 350°F.<br>7. Then, line baking sheets with parchment paper.<br>8. Finally, lose so of rounded teaspoonfuls on to the parchment-protected baking sheets. Flatten the cookies fairly marginally.","url":"https://recipe.bluelayer.org/recipe/4961/pinch-of-salt"},{"id":"4960","title":"Golden Raisin Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup butter, softened<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 1 teaspoon vanilla<br>- 2 eggs<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 1/2 cups golden raisins","directions":"1. First, preheat the oven to 375°F.<br>2. Next, blend the flour, baking soda, and salt; fastened apart.<br>3. Then, in a enormous bowl, merge the butter, sugars, and vanilla and overcome till creamy. beat in the eggs. slowly stir in the dry components, blending very well. Stir in the chocolate chips and raisins.<br>4. Finally, shed through rounded tablespoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4960/golden-raisin-chocolate-chip-cookies"},{"id":"4959","title":"Aged-Formed Apricot Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour<br>- 1/4 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1/3 cup furthermore 3 tablespoons margarine<br>- 1 cup brown sugar, firmly packed<br>- 1 egg, crushed<br>- 1 teaspoon vanilla extract<br>- 6 ounces dried apricots<br>- 1/2 cup chopped walnuts<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift collectively the flour, baking soda, and salt; fastened apart.<br>3. Then, in a major blending bowl, cream the margarine. Insert the sugar and incorporate cautiously. Include the egg and vanilla; combine nicely. Include the sifted substances.<br>4. Then, minimize the apricots into elements with scissors, then incorporate to the batter together with the nuts and chocolate chips.<br>5. Finally, get rid of so of teaspoonfuls on to greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4959/aged-formed-apricot-chocolate-chip-cookies"},{"id":"4958","title":"Minty Nut and Raisin Chocolate Chip Cookies","ingredients":"- 1 1/4 cups all-rationale flour<br>- 1/2 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1/2 cup butter or margarine<br>- 1/3 cup granulated sugar<br>- 1/3 cup brown sugar, firmly packed<br>- 1 egg<br>- 1/2 teaspoon vanilla extract<br>- 2/3 cup crazy (ideally pecans), coarsely chopped<br>- 2/3 cup mint-chocolate morsels<br>- 1/2 cup raisins","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift with each other the flour, baking soda, and salt; fixed apart.<br>3. Then, inside a medium blending bowl, cream the butter and sugars. Increase the egg and vanilla; overcome properly. Include the sifted substances to the butter combination. Carefully incorporate in the nuts, mint-chocolate morsels, and raisins.<br>4. Finally, reduce through teaspoonfuls on to published baking sheets, spacing cookies more than 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4958/minty-nut-and-raisin-chocolate-chip-cookies"},{"id":"4957","title":"Chocolate and Peanut Butter Chip Cookies","ingredients":"- 2 3/4 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 cup butter, softened<br>- 1/2 cup shortening<br>- 1 cup mild brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 3 eggs<br>- 1 1/2 teaspoons vanilla extract<br>- 1 1/2 cups chopped walnuts<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 12 ounces (2 cups) peanut butter chips","directions":"1. First, preheat the oven to 325°F.<br>2. Next, mix the flour and baking soda; mounted apart.<br>3. Then, with an electric powered mixer, inside a huge bowl, cream with each other the butter and shortening. slowly insert the sugars. Include the eggs one at a season, beating properly immediately after just about every addition. Incorporate the vanilla.<br>4. Then, stir in the dry substances and blend effectively. Increase the walnuts and chocolate and peanut butter chips. Combination properly with your arms; the batter will be rigid.<br>5. Finally, reduce by rounded tablespoonfuls on to properly-greased baking sheets. Refrigerate the unused dough although batches are baking.","url":"https://recipe.bluelayer.org/recipe/4957/chocolate-and-peanut-butter-chip-cookies"},{"id":"4956","title":"Crème de Menthe Chocolate Bite Cookies","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1/4- 1/2 teaspoon salt<br>- 1 cup butter, softened<br>- 1 cup granulated sugar<br>- 1/2 cup brown sugar, firmly packed<br>- 2 teaspoons vanilla extract<br>- 2 eggs<br>- 8 ounces Swiss semisweet chocolate, slash into 1/2-inch chunks<br>- 1 1/4 cups chopped almonds (optional)<br>- 3 dozen parts crème de menthe sweet, minimize into quarters","directions":"1. First, blend the flour, baking soda, and salt; preset apart.<br>2. Next, in a higher blending bowl, beat the butter, sugars, vanilla, and eggs until finally light-weight and fluffy. mix inside the dry components. Stir in the chocolate chunks, the almonds, and the crème de menthe sweet. Chill for 1 hour.<br>3. Then, remove from the fridge and allow for to stand for 10 minutes.<br>4. Then, preheat the oven to 350°F.<br>5. Finally, lose dough by heaping tablespoonfuls on to ungreased baking sheets, spacing cookies around 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4956/cr-me-de-menthe-chocolate-bite-cookies"},{"id":"4955","title":"Milk Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup margarine<br>- 1 1/3 cups granulated sugar<br>- 2/3 cup brown sugar<br>- 1 1/2 teaspoons vanilla<br>- 2 excess-higher eggs<br>- 1 2-ounce milk chocolate bar, grated<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped walnuts, cashews, macadamias, or pecans","directions":"1. First, preheat the oven to 325°F.<br>2. Next, devoid of sifting, mix the flour, baking soda, and salt; fastened apart.<br>3. Then, inside a heavy blending bowl, cream the margarine with the sugars till light-weight. Battle in the vanilla and eggs till the mix is comfortable. Incorporate the grated chocolate bar.<br>4. Then, beat the dry substances into the creamed blend. Incorporate the chocolate chips and nuts, and stir to merge effectively.<br>5. Finally, get rid of on to ungreased baking sheets, 1 heaping tablespoonful at a year.","url":"https://recipe.bluelayer.org/recipe/4955/milk-chocolate-chip-cookies"},{"id":"4954","title":"Soften-in-Your-Mouth Triple Chocolate Chip Cookies","ingredients":"- 1 cup flour<br>- 1/2 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1/2 cup unsalted (sweet) butter, a little softened<br>- 1/2 cup dim brown sugar, firmly packed<br>- 1/4 cup granulated sugar<br>- 1 egg<br>- 1 teaspoon vanilla extract<br>- 1/2 cup pecans, coarsely chopped<br>- 3/4 cup semisweet chocolate chips<br>- 3/4 cup milk chocolate chips<br>- 4 ounces white chocolate, slash into little cubes","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift the flour right before measuring, then sift again with the baking soda and salt; fixed apart.<br>3. Then, in a heavy blending bowl, cream the butter. Incorporate the sugars and battle till comfortable and fluffy. Increase the egg and beat until delicate. Insert the vanilla; beat until properly mixed.<br>4. Then, with a wooden spoon, stir in sifted elements until mixed. Stir within nuts and chocolate parts.<br>5. Then, eliminate so of teaspoonfuls on to greased baking sheets, employing about 1 tablespoon of dough for each individual cookie and spacing about 2 inches aside.<br>6. Finally, cookies shop properly for up to 1 7 days at area temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/4954/soften-in-your-mouth-triple-chocolate-chip-cookies"},{"id":"4953","title":"Cakey Chocolate Chip Cookies","ingredients":"- 3 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup unsalted (sweet) butter, introduced to space temperature<br>- 1 1/4 cups granulated sugar<br>- 3 eggs<br>- 1 cup milk<br>- 1 teaspoon vanilla extract<br>- 3 (4-ounce) bars semisweet chocolate, ruined into tiny sections","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift with each other the flour, baking soda, and salt; fastened apart.<br>3. Then, in a enormous blending bowl, cream the butter and sugar. Insert the eggs one at a season, beating nicely as soon as every addition. Slowly increase the sifted components to the creamed mix alternately with the milk. Increase the vanilla. Battle with an electrical mixer till effectively put together, scraping the bowl sometimes with a rubber spatula. Stir inside the chocolate elements through hand.<br>4. Finally, reduce by way of heaping tablespoonfuls on to greased baking sheets, spacing the cookies about 2 inches aside. If preferred, thrust every single cookie into a great circle with a moistened fork.","url":"https://recipe.bluelayer.org/recipe/4953/cakey-chocolate-chip-cookies"},{"id":"4952","title":"Dad's Favored Milk Chocolate Chip Cookies","ingredients":"- 6 cups flour<br>- 1 1/2 teaspoons baking soda<br>- 1 1/2 teaspoons salt<br>- 2 cups butter<br>- 2 1/2 cups brown sugar, firmly packed<br>- 1 cup granulated sugar<br>- 3 eggs<br>- 2 tablespoons vanilla extract<br>- 3 cups semisweet chocolate chips<br>- 3 cups milk chocolate chips<br>- 2 cups chopped pecans (or 1 cup pecans and 1 cup walnuts)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift alongside one another the flour, baking soda, and salt; established apart.<br>3. Then, inside a massive blending bowl, blend the butter, sugars, eggs, and vanilla, and cream cautiously. Increase the sifted components to the creamed combination and combination nicely. Stir inside the chocolate chips and nuts.<br>4. Finally, condition into balls. House on cookie sheets and bake for 7 to 9 minutes, or until finally facets are slightly browned nonetheless facilities nevertheless seem to be gooey. Do not overbake.","url":"https://recipe.bluelayer.org/recipe/4952/dads-favored-milk-chocolate-chip-cookies"},{"id":"4951","title":"White Chocolate and Macadamia Nut Chippers","ingredients":"- 2 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup butter or margarine, softened<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 1 egg<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) white chocolate chips, or vast majority white chocolate reduce into 1/4- inch chunks<br>- 1/2 cup macadamia nuts, coarsely chopped<br>- 1/2 cup coconut (optional)","directions":"1. First, preheat the oven to 375°F.<br>2. Next, in a high blending bowl, mix the flour, baking soda, and salt; preset apart. Overcome the butter or margarine, sugars, and egg until finally fluffy. Stir in the dry substances and merge in the vanilla. Carefully stir in the chocolate, nuts, and coconut.<br>3. Finally, reduce through tablespoonfuls on to ungreased baking sheets, spacing cookies a several inches aside. Bake for 8 to 10 minutes, or till cookies are golden brown. Amazing a little, then remove to cord racks to neat totally.","url":"https://recipe.bluelayer.org/recipe/4951/white-chocolate-and-macadamia-nut-chippers"},{"id":"4950","title":"Macadamia-Milk Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup margarine<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 1/2 teaspoons vanilla extract<br>- 2 cups substantial milk chocolate chips (these kinds of as Guittard)<br>- 3/4 cup chopped macadamia nuts<br>- 1/2 cup flaked coconut","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift alongside one another the flour, baking soda, and salt; mounted apart.<br>3. Then, cream the margarine. slowly insert the sugars and battle right until fluffy. Incorporate the eggs one at a season, blending effectively the moment every single addition. Stir inside the vanilla. Increase the sifted substances and beat right until effectively put together. Stir in the milk chocolate chips, macadamia nuts, and coconut.<br>4. Finally, shed via quarter-cupfuls on to ungreased baking sheets, spacing cookies 3 inches aside.","url":"https://recipe.bluelayer.org/recipe/4950/macadamia-milk-chocolate-chip-cookies"},{"id":"4949","title":"3-Chip Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1/2 cup butter or margarine, softened<br>- 1/2 cup shortening<br>- 1 cup mild brown sugar<br>- 1/2 cup granulated sugar<br>- 2 eggs<br>- 2 tablespoons light-weight corn syrup<br>- 2 tablespoons water<br>- 2 teaspoons vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 8 ounces white chocolate chips<br>- 7 ounces milk chocolate<br>- 6 ounces Lindt Milk Chocolate Bars, destroyed into squares","directions":"1. First, blend the flour, baking soda, and salt; preset apart.<br>2. Next, in a huge blending bowl, cream alongside one another the butter or margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; battle nicely. Increase the dry elements to the creamed mix and battle effectively. With a heavy wood spoon, carefully stir in all the chocolate sections.<br>3. Then, chill the dough at minimal 1 hour.<br>4. Then, preheat the oven to 375°F.<br>5. Finally, with moistened palms, roll the dough into walnut-sized parts, then Space on baking sheets coated with aluminum foil. (Do not grease the foil.) Bake for 10 to 12 minutes, or right until cookies are fairly evenly browned. Awesome for about 2 minutes in advance of reducing cookies to baking sheets.","url":"https://recipe.bluelayer.org/recipe/4949/3-chip-chocolate-chip-cookies"},{"id":"4948","title":"Oh-Yum Chocolate-Chip Manufacturing unit Cookies","ingredients":"- 1 2/3 cups all-rationale flour<br>- 1 1/2 cups complete-wheat flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup margarine or shortening<br>- 1 cup granulated sugar<br>- 1 cup brown sugar<br>- 2 eggs<br>- 2 tablespoons warm water<br>- 2 1/2 teaspoons vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1 cup chopped nuts","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift with each other the flours, baking soda, and salt; preset apart.<br>3. Then, inside a higher blending bowl, cream the margarine or shortening and sugars. Include the eggs, warm water, and vanilla and beat till fluffy. Stir in the sifted elements. Carefully incorporate the chocolate chips and nuts.<br>4. Finally, reduce the dough so of teaspoonfuls on to greased baking sheets, spacing properly aside. Bake for 8 to 10 minutes, or until finally cookies are light-weight brown.","url":"https://recipe.bluelayer.org/recipe/4948/oh-yum-chocolate-chip-manufacturing-unit-cookies"},{"id":"4947","title":"Massive-Batch Chip Cookies","ingredients":"- 4 cups flour<br>- 1 1/2 teaspoons baking soda<br>- 1 1/4 teaspoons salt<br>- 1 1/2 cups butter, softened<br>- 1 1/2 cups granulated sugar<br>- 3/4 cup dim brown sugar, firmly packed<br>- 3 superior eggs<br>- 3 teaspoons vanilla extract<br>- 1 teaspoon almond extract (optional)<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 1/2 cup chopped walnuts or pecans (optional)<br>- 1/2 cup coconut (optional)","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift with each other the flour, baking soda, and salt; preset apart.<br>3. Then, in a massive blending bowl, cream the butter, sugars, eggs, and vanilla, together with the almond extract. Stir in the sifted components. Carefully stir in the chocolate chips and the crazy and coconut.<br>4. Finally, lose so of rounded tablespoonfuls on to greased baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/4947/massive-batch-chip-cookies"},{"id":"4946","title":"Nutty Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup margarine<br>- 3/4 cup sugar<br>- 2 eggs<br>- 3/4 teaspoon vanilla extract<br>- 1/4 teaspoon almond extract<br>- 1 cup semisweet chocolate chips<br>- 1/2 cup (or significantly less) finely floor pecans (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift with each other the flour, baking soda, and salt a few occasions; preset apart.<br>3. Then, inside a substantial blending bowl, cream jointly the margarine, sugar, eggs, and vanilla and almond extracts. Stir sifted substances into the creamed blend, alongside with the chocolate chips and pecans.<br>4. Finally, eliminate by way of teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4946/nutty-chocolate-chip-cookies"},{"id":"4945","title":"Grandma's Chocolate Chip Cookies with Oil","ingredients":"- 1 cup additionally 2 tablespoons flour<br>- 1/2 teaspoon baking soda<br>- 1/4 teaspoon salt<br>- 1/4 cup butter<br>- 1/4 cup margarine<br>- 6 tablespoons granulated sugar<br>- 6 tablespoons brown sugar<br>- 1 egg<br>- 1/2 teaspoon vanilla extract<br>- 1 tablespoon corn oil<br>- 1 cup semisweet chocolate chips<br>- 1/2 cup chopped walnuts","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift alongside one another the flour, baking soda, and salt; mounted apart.<br>3. Then, in a massive blending bowl, cream alongside one another the butter, margarine, and sugars till fluffy. Increase the egg, vanilla, and corn oil. Increase the sifted elements to the creamed mix, mixing properly. Stir inside the chocolate chips and nuts.<br>4. Finally, get rid of so of teaspoonfuls on to ungreased baking sheets, spacing perfectly aside. Bake for 8 to 10 minutes, or till mild brown. Make it possible for cookies to continue to be on the baking sheets about 2 minutes just before eliminating to racks with a metallic spatula to neat.","url":"https://recipe.bluelayer.org/recipe/4945/grandmas-chocolate-chip-cookies-with-oil"},{"id":"4944","title":"Chocolate Chip Cookies with Oil","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup brown sugar<br>- 1/2 cup granulated sugar<br>- 1 cup vegetable oil (do not different butter, margarine, or shortening)<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 3/4 cup chopped walnut elements (optional)","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift collectively the flour, baking soda, and salt; fixed apart.<br>3. Then, having an electrical mixer, in a significant bowl mix the two the sugars and the oil effectively. Include the eggs and vanilla and beat very well. Include the sifted components to the creamed blend, 1 cup at a period, whisking the dough properly when every addition of flour. Stir in the chocolate chips and nuts.<br>4. Finally, get rid of through heaping teaspoonfuls on to ungreased baking sheets, spacing properly aside. Bake for 7 to 8 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/4944/chocolate-chip-cookies-with-oil"},{"id":"4943","title":"Mona's Chocolate Chip Cookies","ingredients":"- 2 cups moreover 4 tablespoons flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup granulated sugar<br>- 1/2 cup brown sugar, firmly packed<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1 cup butter or margarine, softened until just about melted<br>- 12 ounces (2 cups) semisweet chocolate chips<br>- 2 cups coarsely chopped walnuts (optional)","directions":"1. First, preheat the oven to 375°F.<br>2. Next, sift the flour with the baking soda and salt. Increase the sugars, eggs, vanilla, and butter or margarine, and beat with a wooden spoon until the combination is tender and properly put together. Stir in the chocolate chips and nuts.<br>3. Finally, reduce through teaspoonfuls on to ungreased baking sheets, spacing cookies more than 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4943/monas-chocolate-chip-cookies"},{"id":"4942","title":"Alexis's Chocolate Chip Cookies","ingredients":"- 1 cup unsalted (adorable) butter<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon salt<br>- 1 1/2 cups mild brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 2 heavy eggs<br>- 1 teaspoon baking soda<br>- 1 teaspoon heat water<br>- 2 1/4 cups flour<br>- 24 ounces (4 cups) semisweet chocolate chips<br>- 2 cups walnut parts","directions":"1. First, preheat the oven to 375°F.<br>2. Next, in a substantial blending bowl, cream the butter. Insert the vanilla, salt, and sugars, and beat until light-weight and fluffy. Include the eggs and beat properly.<br>3. Then, dissolve the baking soda in the hot water. Slowly increase the baking soda combination and flour to the creamed combination, whisking specifically right until all the flour is mixed in. Stir inside the chocolate and walnuts. Do not overmix.<br>4. Finally, eliminate by teaspoonfuls on to greased cookie sheets.","url":"https://recipe.bluelayer.org/recipe/4942/alexiss-chocolate-chip-cookies"},{"id":"4941","title":"Beverly's Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1 cup butter, softened<br>- 1 cup brown sugar, firmly packed<br>- 1/2 cup granulated sugar<br>- 2 teaspoons vanilla extract<br>- 2 eggs<br>- 9 ounces (1 1/2 cups) semisweet chocolate chips<br>- 1 cup chopped walnuts","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift with each other the flour, baking soda, and salt; preset apart.<br>3. Then, in a higher blending bowl, cream with each other the butter, sugars, and vanilla until gentle. Include the eggs one at a year and combination until perfectly combined. Insert the sifted elements and mix right until effectively put together. Increase the chocolate chips and crazy and mix properly.<br>4. Finally, eliminate by heaping teaspoonfuls 2 inches aside on to properly-greased baking sheets. Bake for 8 to 10 minutes, or until flippantly browned for a chewy cookie or darker for a crisp one. Enable stand on the baking sheets for 1 second just before eliminating to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/4941/beverlys-chocolate-chip-cookies"},{"id":"4940","title":"Ric's Chocolate Chip Cookies","ingredients":"- 4 1/2 cups flour<br>- 2 teaspoons baking soda<br>- 2 teaspoons salt<br>- 1 1/2 cups granulated sugar<br>- 1 1/2 cups brown sugar, firmly packed<br>- 2 cups shortening<br>- 3 eggs<br>- 2 teaspoons vanilla extract<br>- 12 ounces semisweet chocolate chips<br>- 1 cup chopped nuts","directions":"1. First, preheat the oven to 375°F.<br>2. Next, in a enormous blending bowl, blend the flour, baking soda, salt, and sugars. Insert the shortening, then squeeze and knead the dough cautiously with your arms. Insert the eggs and vanilla and move forward to knead till the dough is enterprise. Increase the chocolate chips and nuts.<br>3. Finally, kind 1-inch balls of dough and stage them over 2 inches aside on ungreased baking sheets.","url":"https://recipe.bluelayer.org/recipe/4940/rics-chocolate-chip-cookies"},{"id":"4939","title":"Colleen's Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup margarine<br>- 1 1/3 cups granulated sugar<br>- 2/3 cup gentle brown sugar, firmly packed<br>- 1 1/2 teaspoons vanilla extract<br>- 2 a lot more-huge eggs<br>- 18 ounces (3 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 325°F.<br>2. Next, with no sifting, mix the flour, baking soda, and salt; established apart.<br>3. Then, in a massive blending bowl, cream the margarine with the sugars till light-weight. Overcome in the vanilla and eggs until the mix is soft. Overcome the dry substances into the creamed blend, a minimal at a period. Include the chocolate chips and stir to mix nicely.<br>4. Finally, get rid of the dough via heaping tablespoonfuls on to parchment-covered baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4939/colleens-chocolate-chip-cookies"},{"id":"4938","title":"Susan's Chocolate Chip Cookies","ingredients":"- 3 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup margarine, at place temperature<br>- 3/4 cup granulated sugar<br>- 3/4 cup mild brown sugar, firmly packed<br>- 1 teaspoon vanilla<br>- 1 teaspoon water<br>- 2 eggs<br>- 18 ounces (3 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift the flour in advance of measuring, then sift all over again with the baking soda and salt; fastened apart.<br>3. Then, in a weighty bowl, merge the margarine, sugars, vanilla, and water and beat with an electrical mixer around 2 minutes, until creamy. Insert the eggs and beat till fluffy.<br>4. Then, even though slowly incorporating the sifted components, overcome with the electrical mixer for over 2 minutes, until exceptionally perfectly put together.<br>5. Then, stir inside the chocolate chips.<br>6. Finally, reduce by heaping teaspoonfuls on to flippantly greased baking sheets.","url":"https://recipe.bluelayer.org/recipe/4938/susans-chocolate-chip-cookies"},{"id":"4937","title":"Richard's Chocolate Chip Cookies","ingredients":"- 1 cup furthermore 2 tablespoons flour<br>- 1/2 teaspoon baking soda<br>- 1/2 teaspoon salt<br>- 1/2 cup butter<br>- 6 tablespoons granulated sugar<br>- 6 tablespoons brown sugar, firmly packed<br>- 1 egg<br>- 1/2 teaspoon vanilla extract<br>- 1/2 cup chopped nuts (optional)<br>- 6 ounces (1 cup) semisweet chocolate chips or semisweet chocolate bar minimize into pea-sized sections","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift the flour ahead of measuring, then sift all over again with the baking soda and salt; mounted apart.<br>3. Then, in a major blending bowl, cream the butter. Include the sugars slowly, and progress beating until the mix is creamy. Battle in the egg and vanilla. Stir in the sifted substances, then the crazy and chocolate chips.<br>4. Finally, shed by way of teaspoonfuls on to greased baking sheets, spacing cookies properly aside. Bake for 8 to 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4937/richards-chocolate-chip-cookies"},{"id":"4936","title":"The Orchards' Chocolate Chip Cookies","ingredients":"- 6 cups flour<br>- 1 tablespoon baking soda<br>- 1 tablespoon salt<br>- 3 cups margarine<br>- 2 1/2 cups brown sugar, firmly packed<br>- 1 cup granulated sugar<br>- 5 eggs<br>- 2 teaspoons vanilla extract<br>- 2 1/2 cups semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, merge the flour, baking soda, and salt, and mounted the combination apart.<br>3. Then, in a higher bowl, cream the butter with a major wooden spoon. Increase the brown and granulated sugars and start creaming till they're nicely mixed. beat inside the eggs, one at a period, and the vanilla. Combine in the dry substances, taking your arms to mix them perfectly. Carefully stir in chocolate chips.<br>4. Finally, get rid of by heaping tablespoonfuls on to parchment-included cookie sheets. Bake for around 8 minutes. Do not overcook. Desired destination the baking sheet on a rack consequently that air can flow into down below the cookies as they amazing, or fall parchment paper, with the cookies however within level, on to racks to interesting. Anytime they're thoroughly awesome, shop them tightly included.","url":"https://recipe.bluelayer.org/recipe/4936/the-orchards-chocolate-chip-cookies"},{"id":"4935","title":"The Orchards' Chocolate-Chocolate Chip Cookies","ingredients":"- 5 1/4 cups flour<br>- 1 cup additionally 2 tablespoons unsweetened cocoa<br>- 2 1/4 teaspoons baking soda<br>- 1/2 teaspoon salt<br>- 2 1/2 cups margarine<br>- 2 cups granulated sugar<br>- 1 3/4 cups brown sugar, firmly packed<br>- 5 eggs<br>- 1 1/2 teaspoons vanilla extract<br>- 2 1/2 cups chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift alongside one another the flour, cocoa, baking soda, and salt, and fixed the blend apart.<br>3. Then, inside a significant bowl, cream the margarine with a wooden spoon. Slowly and gradually battle in the granulated and brown sugars, creaming right until nicely put together. Overcome in the eggs, one at a period, and the vanilla. Stir in the dry components, combining them effectively with your arms to prevent overmixing. Increase the chocolate chips.<br>4. Finally, get rid of the dough by heaping tablespoonfuls on to parchment-protected cookie sheets. Bake for over 8 minutes. Do not overcook. Issue the baking sheet on a rack so that air can flow into underneath the cookies as they awesome, or fall parchment paper, with the cookies nevertheless inside place, on to racks to neat. Every time they're carefully interesting, keep them tightly lined.","url":"https://recipe.bluelayer.org/recipe/4935/the-orchards-chocolate-chocolate-chip-cookies"},{"id":"4934","title":"Original Nestlé Toll House Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour<br>- 1 teaspoon baking soda<br>- 1 teaspoon salt<br>- 1 cup butter, softened<br>- 3/4 cup granulated sugar<br>- 3/4 cup brown sugar, firmly packed<br>- 1 teaspoon vanilla extract<br>- 2 eggs<br>- 12 ounces (2 cups) Nestlé Toll House semisweet chocolate morsels<br>- 1 cup chopped nuts","directions":"1. First, in a very low bowl, mix the flour, baking soda, and salt; preset apart.<br>2. Next, inside a heavy bowl, mix the butter, granulated sugar, brown sugar, and vanilla extract; beat right until creamy. beat in the eggs. slowly insert the flour mix. until, stir inside the Nestlé Toll House semisweet chocolate morsels and nuts.<br>3. Finally, shed through stage measuring tablespoonfuls on to ungreased cookie sheets.","url":"https://recipe.bluelayer.org/recipe/4934/original-nestl-toll-house-chocolate-chip-cookies"},{"id":"4932","title":"Chocolate Sauce","ingredients":"- 1 pt (500 mL) Water<br>- 2 lb (1 kg) Sugar<br>- 6 oz (190 g) Corn syrup<br>- 8 oz (250 g) Unsweetened chocolate, melted<br>- 2 oz (60 g) Butter","directions":"1. First, blend the water, sugar, and syrup and deliver to a boil, stirring to dissolve the sugar.<br>2. Next, boil 1 second and remove from heat. Allow for great 1�?\"2 minutes.<br>3. Then, soften the chocolate and butter alongside one another above very low warm. Stir until finally comfortable.<br>4. Then, fairly slowly and gradually stir the sizzling syrup into the chocolate.<br>5. Then, spot above delicate heat and bring to a boil. Boil for 4 minutes.<br>6. Finally, remove to warm and neat.","url":"https://recipe.bluelayer.org/recipe/4932/chocolate-sauce"},{"id":"4931","title":"Chocolate Mousse","ingredients":"- 1 lb (500 g) Bittersweet chocolate<br>- 4 oz (125 g) Butter<br>- 6 oz (180 g) Egg yolks<br>- 8 oz (250 g) Egg whites<br>- 21�\"2 oz (75 g) Sugar<br>- 8 fl oz (250 mL) Significant cream","directions":"1. First, soften the chocolate over sizzling water.<br>2. Next, remove to the warm and insert the butter. Stir until the butter is melted and comprehensively blended in.<br>3. Then, insert the egg yolks, one at a period. Combine within every single yolk carefully right before incorporating the following.<br>4. Then, battle the egg whites until they sort tender peaks. Insert the sugar and overcome till the egg whites style rigid yet damp peaks. Do not overbeat.<br>5. Then, fold the egg whites into the chocolate.<br>6. Then, whip the heavy cream until it kinds delicate peaks. Fold it into the chocolate blend.<br>7. Then, spoon the mousse into serving dishes or employ a pastry bag equipped with a star tube.<br>8. Then, chill the mousse properly ahead of serving. FROZEN DESSERTS The recognition of ice cream prerequisites no rationale.Regardless of whether a undeniable scoop of vanilla ice cream in a dish or an advanced assemblage of end result, syrups, toppings, and many flavors of ice cream and sherbet, frozen desserts charm to merely about absolutely everyone. Class.<br>9. Then, ice cream. Ice cream is a delicate, frozen mix of milk, cream, sugar, flavorings, and, somesituations, eggs. Philadelphia-layout ice cream incorporates no eggs, despite the fact that French-style and design ice cream features egg yolks.The eggs insert richness and support create a smoother material due to the fact of the emulsifying houses of the yolks. Ice milk is together with ice cream, however with a reduced butterfat articles or blog posts. Frozen yogurt consists of yogurt in addition to the pure elements for ice cream or ice milk.<br>10. Then, sherbet. Sherbets and ices are created to fruit juices, water, and sugar. American sherbets frequently incorporate milk or cream and, at times, egg whites.The egg whites make improvements to smoothness and volume. Ices, far too named water ices, incorporate simply fruit juice, water, sugar, and, from time to time, egg whites.They do not incorporate milk products and solutions.The French term sorbet (sor bay) is once in a while utilised for Those goods. Granité (grah nee tay) is a coarse, crystalline ice generated with no egg white.<br>11. Finally, even now-frozen dessert. Ice cream and sherbet are churn-frozen, indicating that they are merged regularly even though staying frozen. If they were being not churned, they would freeze into potent blocks of ice.The churning retains the ice crystals minimal and involves air into the ice cream. Frozen soufflés and frozen mousses are built including chilled mousses and bavarians�?\"that is, whipped cream, overwhelmed egg whites, or equally are folded within to Deliver them lightness.This makes it possible for them to be even now-frozen in an everyday freezer.<br>Recipe note: This combination could on top of that be employed as a filling for cakes, pastries, and baked meringues. For a more, Pretty alternative chocolate mousse recipe, check out the big difference soon after the recipe for Chocolate Chiffon prior in this part.","url":"https://recipe.bluelayer.org/recipe/4931/chocolate-mousse"},{"id":"4928","title":"Chocolate Chiffon Dessert or Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies<br>- 10 oz (300 g) Unsweetened chocolate<br>- 11�\"2 pt (750 mL) Water<br>- 1 lb (450 g) Egg yolks<br>- 1 lb (450 g) Sugar<br>- 1 oz (30 g) Gelatin<br>- 8 fl oz (250 mL) Water, cold<br>- 1 lb 4 oz (575 g) Egg whites<br>- 1 lb 8 oz (700 g) Sugar","directions":"1. First, incorporate the chocolate and water in a weighty saucepan. bring to a simmer, stirring usually right until delicate.<br>2. Next, beat the egg yolks and sugar collectively with the whip attachment until thick and light-weight.<br>3. Then, with the mixer working, slowly pour in the chocolate combination.<br>4. Then, return the blend to the saucepan and stir earlier mentioned rather lower warm until thickened. Remove to warm.<br>5. Then, melt the gelatin in the water. Increase to the warm chocolate blend and stir until the gelatin is extensively dissolved.<br>6. Then, chill until thick nevertheless not mounted.<br>7. Then, battle the egg whites right until they style comfortable peaks.<br>8. Then, slowly beat in the sugar. Progress beating until finally a organization, shiny meringue is shaped.<br>9. Then, fold into the chocolate combination.<br>10. Finally, pour into serving dishes or into baked pie shells. Chill until preset.","url":"https://recipe.bluelayer.org/recipe/4928/chocolate-chiffon-dessert-or-pie-filling"},{"id":"4672","title":"Hazelnut Chocolate Cake","ingredients":"9 oz butter or margarine, 7 oz sugar, 4 eggs, 2 drops almond essence, 9 oz flour, 3 tsp baking powder, 9 oz ground hazelnuts, 1 3/4 oz chopped Swiss chocolate, powdered sugar for dusting.","directions":"Whisk sugar, almond essence, and eggs. Cream in the butter. Stir in flour, baking powder, and ground hazelnuts. Fold in the chopped chocolate. Pour batter into a greased ring pan. Bake at 350","url":"https://recipe.bluelayer.org/recipe/4672/hazelnut-chocolate-cake"},{"id":"4187","title":"Chocolate Blueberry Smoothie","ingredients":"Combine 1 cup frozen blueberries, 1 cup low-fat milk, 1 tablespoon chocolate syrup, and 1oz low-calorie hot chocolate powder in a blender until smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/4187/chocolate-blueberry-smoothie"},{"id":"4185","title":"Choco-Cherry Cheery Smoothie","ingredients":"Puree 2 cups chocolate soy milk, 2 cups frozen dark cherries, and three frozen sliced bananas for 30 seconds until smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/4185/choco-cherry-cheery-smoothie"},{"id":"4182","title":"Banana Protein Smoothie","ingredients":"Blend 10 almonds, 2 tablespoons water, one banana, and 1/4 cup sliced strawberries. Add 1 cup crushed ice and blend until smooth, then stir in 3 tablespoons chocolate protein powder.","directions":"","url":"https://recipe.bluelayer.org/recipe/4182/banana-protein-smoothie"},{"id":"4162","title":"Choco-Strawberry Smoothie","ingredients":"Blend 1 cup low-fat plain yogurt, 1/2 cup frozen strawberries, two frozen sliced bananas, and 2 tablespoons chocolate syrup until smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/4162/choco-strawberry-smoothie"},{"id":"4160","title":"Chocolate Zucchini Shake","ingredients":"Combine 1 cup frozen grated zucchini, 1 cup half-and-half, 1/2 cup sugar, 1/4 cup chopped peanuts, two frozen sliced bananas, and 2 tablespoons cocoa powder in a blender.","directions":"","url":"https://recipe.bluelayer.org/recipe/4160/chocolate-zucchini-shake"},{"id":"4153","title":"Chocolate Banana Smoothie","ingredients":"Mix 1 cup low-fat milk, 1/2 cup frozen strawberries, half a banana, 2 tablespoons low-calorie chocolate drink mix, 2 teaspoons sugar, and 1/2 teaspoon vanilla extract until smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/4153/chocolate-banana-smoothie"},{"id":"4140","title":"Choco-Peanut Shake","ingredients":"Blend 1 cup creamy peanut butter, 1/4 cup chocolate syrup, 1/4 cup low-fat milk, and 12 ice cubes until smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/4140/choco-peanut-shake"},{"id":"4129","title":"Banana Chocolate Smoothie","ingredients":"Blend 1 cup low-fat milk, 1 cup crushed ice, one banana, and 1 tablespoon of chocolate syrup until smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/4129/banana-chocolate-smoothie"},{"id":"4102","title":"CAFÉ  MOCHA","ingredients":"4 ounces impressive very hot black espresso 4 ounces incredibly hot chocolate 1. Pour espresso and warm chocolate into a heavy mug. 2. Top with whipped cream. 3. Filth with cinnamon and nutmeg.","directions":"","url":"https://recipe.bluelayer.org/recipe/4102/caf-mocha"},{"id":"4096","title":"BANSHEE  Pleasure","ingredients":"1/2 ounce chocolate syrup 2 inch cut of banana 2 ounces product 3 ounces ice 1. Pour chocolate syrup, banana, product, and ice into the blender. 2. Blend for 15 seconds on medium pace. 3. Pour into a parfait glass. 4. Filth with nutmeg.","directions":"","url":"https://recipe.bluelayer.org/recipe/4096/banshee-pleasure"},{"id":"4080","title":"EASTER  BUNNY","ingredients":"1 1/2 ounces darkish crème de cacao 1/2 ounce vodka 1 teaspoon chocolate syrup 1 teaspoon cherry brandy 1. Fill cocktail shaker with ice. 2. Add crème de cacao and vodka. 3. Shake. 4. Strain into an old-fashioned glass. 5. Float chocolate syrup and brandy.","directions":"","url":"https://recipe.bluelayer.org/recipe/4080/easter-bunny"},{"id":"4063","title":"TOOTS","ingredients":"1 scoop orange sherbet 1 scoop chocolate ice cream 2 ounces orange soda 1. Mix sherbet, chocolate ice cream, and orange soda until smooth. 2. Pour into a tumbler. 3. Top with whipped cream. 4. Garnish with an orange wedge.","directions":"","url":"https://recipe.bluelayer.org/recipe/4063/toots"},{"id":"4047","title":"EGG  Product","ingredients":"1 1/2 ounces chocolate syrup Chilly milk Seltzer 1. Pour chocolate syrup into a highball glass. 2. Fill 2/3 with milk. 3. Best with seltzer. 4. Stir.","directions":"","url":"https://recipe.bluelayer.org/recipe/4047/egg-product"},{"id":"4028","title":"VIENNA Chilly Night time SOOTHER","ingredients":"4 ounces chilly potent espresso 2 ounces product 1/4 ounce chocolate syrup 1/2 teaspoon cinnamon 1. Fill cocktail shaker with ice. 2. Add espresso, product, chocolate syrup, and cinnamon. 3. Shake. 4. Strain into a tumbler. 5. Top with whipped cream and shaved chocolate.","directions":"","url":"https://recipe.bluelayer.org/recipe/4028/vienna-chilly-night-time-soother"},{"id":"3974","title":"Sizzling  KISS","ingredients":"1/2 ounce white crème de menthe 1 ounce Irish whiskey 1/2 ounce white crème de cacao 6 ounces sizzling espresso 1. Pour liqueurs and whiskey into an Irish espresso glass. 2. Add espresso. 3. Stir. 4. Top with whipped cream. 5. Garnish with a chocolate-coated mint.","directions":"","url":"https://recipe.bluelayer.org/recipe/3974/sizzling-kiss"},{"id":"3973","title":"CHOCOLATE  Espresso KISS","ingredients":"3/4 ounce espresso liqueur 3/4 ounce Irish cream liqueur Splash crème de cacao Splash Grand Marnier 1 1/2 ounces chocolate syrup Sizzling espresso 1. Pour liqueurs into an Irish espresso glass. 2. Add chocolate syrup. 3. Fill with espresso. 4. Best with whipped cream. 5. Garnish with shaved chocolate and a cherry.","directions":"","url":"https://recipe.bluelayer.org/recipe/3973/chocolate-espresso-kiss"},{"id":"3965","title":"THE  KISS","ingredients":"1 1/2 ounces vodka 1/2 ounce chocolate liqueur 1/4 ounce cherry liqueur 3/4 ounce heavy cream 1. Fill cocktail shaker with ice. 2. Add vodka, liqueurs, and product. 3. Shake. 4. Strain into a chilled cocktail glass.","directions":"","url":"https://recipe.bluelayer.org/recipe/3965/the-kiss"},{"id":"3943","title":"IRISH  Desire","ingredients":"1/2 ounce hazelnut liqueur 1/2 ounce Irish cream liqueur 3/4 ounce crème de cacao 4 ounces vanilla ice cream 1. Mix all ingredients in a blender. 2. Mix until tender. 3. Pour into a frosted pilsner glass. 4. Top with whipped cream and chocolate sprinkles.","directions":"","url":"https://recipe.bluelayer.org/recipe/3943/irish-desire"},{"id":"3923","title":"SIBERIAN  SLEIGH  Trip","ingredients":"1 1/4 ounces vodka 3/4 ounce créme de cacao 1/2 ounce white créme de menthe 3 ounces mild product 1. Fill cocktail shaker with ice. 2. Add vodka, crème de cacao, crème de menthe, and light cream. 3. Shake. 4. Strain into a snifter. 5. Sprinkle with chocolate shavings.","directions":"","url":"https://recipe.bluelayer.org/recipe/3923/siberian-sleigh-trip"},{"id":"3866","title":"SNOW  BUNNY","ingredients":"1 1/2 ounces triple sec Warm chocolate 1. Pour triple sec into a large mug. 2. Fill with incredibly hot chocolate. 3. Garnish with a cinnamon adhere.","directions":"","url":"https://recipe.bluelayer.org/recipe/3866/snow-bunny"},{"id":"3788","title":"CHOCOLATE  SAUCE","ingredients":"1 tbsp. butter 2 tbsp. cocoa 1 tbsp. cornstarch 1 c. skim milk 2 tsp. sugar alternate 1/8 tsp. salt Soften butter. Blend cocoa, cornstarch and salt; add with melted butter till soft. add milk and sugar different and cook above gentle heat, stirring persistently till a little thickened, remove against heat. Stir in vanilla. Fixed pan in ice water and stir until thoroughly chilly. (Sauce thickens as it cools.) One serving - (1 tablespoon) totally free switch.","directions":"","url":"https://recipe.bluelayer.org/recipe/3788/chocolate-sauce"},{"id":"3786","title":"CHOCOLATE CAKE","ingredients":"1/4 c. sifted all explanation flour 1 tsp. baking powder 1/4 tsp. salt 3 tbsp. cocoa 1/4 c. chilly espresso 1 tbsp. sugar alternate 1 egg 1 tbsp. salad oil 1/4 c. chilly water 1 tsp. vanilla Sift flour, baking powder, soda, and salt jointly. Combine cocoa and espresso. Battle egg and all sugar choice, water, salad oil, and vanilla and stir into dry ingredients, blending basically until tender. Stir within cocoa and espresso blend. Line one 8 inch spherical layer cake pan with wax paper and grease with 1/8 teaspoon butter. Pour batter into pan, add pan with foil and House in shallow pan of water. Bake at 350 concentrations for 25 minutes. Remove to pan on to cake rack and interesting. Minimize layer in 50% crosswise to deliver 50% of a 2 layer cake. One serving = 1 fruit and 1 bodyweight swap.","directions":"","url":"https://recipe.bluelayer.org/recipe/3786/chocolate-cake"},{"id":"3772","title":"DIABETIC EASTER FUDGE","ingredients":"1 sq. unsweetened chocolate 1/4 c. evaporated milk 1/2 tsp. vanilla 1 tsp. synthetic liquid sweetener 1 pkg. vanilla or chocolate sweetened pudding powder 8 tsp. finely chopped ridiculous Mix all ingredients with each other and bring to a boil over med. warm, stirring continuously. Once mixture starts off to thicken, all of a sudden pour into pan or dish to interesting and established. May well be refrigerated to hasten cooling.","directions":"","url":"https://recipe.bluelayer.org/recipe/3772/diabetic-easter-fudge"},{"id":"3769","title":"DIABETIC CHOCOLATE SYRUP","ingredients":"1/3 c. dry cocoa 1 1/4 c. chilly water 1/4 tsp. salt 2 tsp. vanilla 3 tsp. liquid sweetner Mix all ingredients; serve to complete boil. Simmer 20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3769/diabetic-chocolate-syrup"},{"id":"3764","title":"DIABETIC CHOCOLATE CHIP COOKIES","ingredients":"1/4 c. margarine, softened 1 1/2 tsp. vanilla 1 c. + 2 tbsp. flour 2 tsp. baking powder 1/2 c. semi-sweet chocolate chips 1/4 c. chopped ridiculous 4 tsp. liquid sweetener 1 egg 1/2 tsp. salt 1/4 tsp. soda Mix initially 4 ingredients in small mixer bowl. Combat at superior tempo For 1 to 2 minutes or till mild and fluffy. add future 4 ingredients with 1/2 cup water. mixture at reduced rate until very well put together. Stir inside chocolate chips and mad. Dough will be gentle. Shed on to ungreased cookie sheet. Bake at 425 ranges for 10 to 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3764/diabetic-chocolate-chip-cookies"},{"id":"3717","title":"CHOCOLATE  CAKE","ingredients":"2 eggs, crushed 1/2 c. butter, melted 1 c. strawberry apple butter 1 tsp. vanilla 5 tbsp. milk 3/4 c. Fudge Adorable Topping 5 tbsp. Fruit sweet 2 c. flour 2 tsp. baking powder Add eggs, butter, strawberry apple butter and vanilla. Point the protected jar of Fudge sweet into very hot water to slim. add the milk, Fudge sweet and Fruit Lovable to the butter mixture. Sift the flour and baking soda collectively and mix with the damp blend. Pour into 2 greased and floured 9\" spherical tins or similar. Bake at 350 levels for 40 minutes. Great. top with whipped cream.","directions":"","url":"https://recipe.bluelayer.org/recipe/3717/chocolate-cake"},{"id":"3714","title":"Basic  CHOCOLATE  GRAHAM  TORTE","ingredients":"Line 13\"x9\"x2\" pan with a layer of graham cracker squares. Plan 1 large (6 oz.) deal of immediate sugar-no cost chocolate pudding as directed on the offer. Spread over graham cracker layer. Desired destination in fridge to allow mounted a minor. Layer a different layer of graham cracker squares previously mentioned the pudding. Plan a minute deal of chocolate pudding as previously mentioned and spread over graham crackers. Refrigerate. Torte may possibly be crowned with whipped cream or Desire Whip every time served. This very simple dessert is one that diabetics may well love.","directions":"","url":"https://recipe.bluelayer.org/recipe/3714/basic-chocolate-graham-torte"},{"id":"3707","title":"CHOCOLATE  CHIP   COOKIES","ingredients":"1/4 c. margarine 1 tbsp. granulated fructose 1 egg 1 tsp. vanilla extract 3/4 c. flour 1/4 tsp. salt 1/2 c. mini semi-sweet chocolate chips Product jointly margarine and fructose, overcome inside egg, water and vanilla. Blend flour, baking soda and salt within sifter. Sift dry ingredients into creamed blend, stirring to mixture appropriately. Stir within chocolate chips. Lose by way of teaspoonsful on to flippantly greased cookie sheet in excess of 2 inches aside. Bake at 375 amounts for 8 to 10 minutes. Makes 30 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3707/chocolate-chip-cookies"},{"id":"3689","title":"BLACK Backside PIE","ingredients":"GRAHAM CRACKER CRUST: 1 1/4 c. graham cracker crumbs 1/2 c. diet program margarine FILLING 1 envelope unflavored gelatin 3/4 c. portion-skim ricotta cheese 12 packets sweetener 1 packet lower-calorie whipped topping mix 1 1/2 c. skim milk 1 tbsp. vanilla extract 1/4 c. cocoa Mix crumbs with eating plan margarine by reducing within softened margarine right up until blend resembles coarse crumbs. Thrust firmly in backside and facets of 8 or 9 inch pie pan. Bake in preheated 350 amount oven for 8 to 10 minutes. Great. Inside reduced saucepan, sprinkle gelatin about 1/2 cup skim milk. Enable stand one instant. Heat, stirring normally right up until gelatin dissolves. in blender or food items processor, mix ricotta till tender and add gelatin blend, remaining 1 cup milk and vanilla. Proceed mixing till extensively delicate. Remove 50% the mixture, fastened apart. To blend continue to in blender, add 6 packs sugar alternative and cocoa. Combine very carefully. Pour blender mixture into crust, chill for 30 minutes or till partly fixed. At the exact period, chill remaining mix for 30 minutes. Plan whipped topping add in accordance to offer guidance bit by bit including remaining 6 packets sugar different. Whisk into reserved, chilled blend till mixed efficiently. Spoon more than chocolate layer; chill until fastened. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie or 8 servings.","directions":"","url":"https://recipe.bluelayer.org/recipe/3689/black-backside-pie"},{"id":"3627","title":"CHOCOLATE  MARTINI","ingredients":"1 1/2 ounces vodka 3/4 ounce white crème de cacao Cocoa powder 1. Fill cocktail shaker with ice. 2. Add vodka and crème de cacao. 3. Shake. 4. Strain into a cocoa powder-rimmed chilled martini glass. 5. Garnish with a chocolate kiss—suggestion up—in the glass.","directions":"","url":"https://recipe.bluelayer.org/recipe/3627/chocolate-martini"},{"id":"3624","title":"THE  FIGGY","ingredients":"2 ounces vodka 1/4 ounce fig vodka 1/4 ounce maraschino liqueur 1 ounce 50% and 50% 1. Pour vodkas, maraschino liqueur, and product into cocktail shaker. 2. Fill cocktail shaker with ice. 3. Make it possible for stand for 5 seconds. 4. Shake. 4. Strain into a chilled martini glass. 5. Garnish with dim chocolate kiss and a fig reduce.","directions":"","url":"https://recipe.bluelayer.org/recipe/3624/the-figgy"},{"id":"3370","title":"ESKIMO  KISS","ingredients":"1/2 ounce Swiss chocolate liqueur 1/2 ounce cherry brandy 1/2 ounce amaretto 1. Fill a cocktail mixer with ice. 2. Add Swiss chocolate liqueur, cherry brandy, and amaretto. 3. Shake. 4. Strain into a shot glass.","directions":"","url":"https://recipe.bluelayer.org/recipe/3370/eskimo-kiss"},{"id":"3282","title":"DUTCH  VELVET","ingredients":"1/2 ounce chocolate mint liqueur 1/2 ounce banana liqueur 2 ounces product 1. Fill cocktail shaker with ice. 2. Add chocolate mint liqueur, banana liqueur, and product. 3. Shake. 4. Strain into a chilled cocktail glass. 5. Garnish with shaved chocolate.","directions":"","url":"https://recipe.bluelayer.org/recipe/3282/dutch-velvet"},{"id":"3268","title":"MINT  PATTY  MARTINI","ingredients":"3 ounces pepper vodka 2 ounces white crème de menthe 1 Starlight mint 1 ounce darkish chocolate liqueur 1 tablespoon peppermint schnapps 1. Fill cocktail shaker with ice. 2. Add pepper vodka, crème de menthe, and Starlight mint. 3. Enable shaker stand for one second. 4. Shake. 5. Add darkish chocolate liqueur. 6. Shake. 7. Strain into 2 chilled martini eyeglasses. 8. Top each glass with 50% of the peppermint schnapps.","directions":"","url":"https://recipe.bluelayer.org/recipe/3268/mint-patty-martini"},{"id":"3267","title":"WHITEOUT MARTINI","ingredients":"4 ounces vanilla vodka 1 ounce white crème de cacao 2 ounces white chocolate liqueur 1. Fill cocktail shaker with ice. 2. Add vodka. 3. Shake. 4. Add white crème de cacao and white chocolate liqueur. 5. Swirl shaker for one second. 6. Loosen up shaker for one second. 7. Strain into 2 frozen martini eyeglasses. 8. Dirt with coconut flakes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3267/whiteout-martini"},{"id":"3266","title":"CHOCOLATE  ORANGE","ingredients":"3 ounces orange vodka 1 ounce chocolate vodka 1 ounce Cointreau 1 1/2 ounces white chocolate liqueur 1. Fill cocktail shaker with ice. 2. Add vodkas, Cointreau, and white chocolate liqueur. 3. Shake. 4. Strain into 2 chilled martini eyeglasses. 5. Garnish with chocolate orange slices.","directions":"","url":"https://recipe.bluelayer.org/recipe/3266/chocolate-orange"},{"id":"3259","title":"Extensive  KISS GOODNIGHT MARTINI","ingredients":"1/2 ounce vanilla vodka 1 ounce vodka 1/2 ounce white crème de cacao Shaved white chocolate 1. Freeze a martini glass with white chocolate on rim. 2. Fill cocktail shaker with ice 3. Add vodkas and crème de cacao. 4. Shake evenly. 5. Strain into the glass. 6. Garnish with a chocolate kiss.","directions":"","url":"https://recipe.bluelayer.org/recipe/3259/extensive-kiss-goodnight-martini"},{"id":"3134","title":"PANDA  Go through","ingredients":"1 ounce amaretto 1/2 ounce crème de cacao 1/2 ounce darkish crème de cacao 5 ounces vanilla ice cream 1/4 ounce chocolate syrup 2 to 3 dashes vanilla extract 1. Pour amaretto, crème de cacao, darkish crème de cacao, Vanilla ice cream, chocolate syrup, and vanilla extract into a blender. 2. Blend until smooth. 3. Pour into a chilled goblet.","directions":"","url":"https://recipe.bluelayer.org/recipe/3134/panda-go-through"},{"id":"3130","title":"LOVER’S  KISS","ingredients":"1/2 ounce amaretto 1/2 ounce cherry brandy 1/2 ounce crème de cacao 1 ounce product 1. Fill cocktail shaker with ice. 2. Add amaretto, cherry brandy, crème de cacao, and product. 3. Shake. 4. Strain into a parfait glass. 5. Top with whipped cream, chocolate shavings, and a cherry.","directions":"","url":"https://recipe.bluelayer.org/recipe/3130/lover-s-kiss"},{"id":"3122","title":"MILKY Route MARTINI","ingredients":"6 ounces vanilla vodka 1 Milky Direction sweet bar 1 tablespoon lovable chocolate shavings 1. Minimize Milky Course sweet bar into ingredients. 2. Vacation put sweet bar slices within microwaveable bowl and warm until melted. 3. Fill cocktail shaker with ice. 4. Add vodka. 5. Shake. 6. Spoon 1 teaspoon melted sweet bar within backside of each and every chilled cocktail eyeglasses. 7. Tension vodka into the eyeglasses. 8. Garnish with chocolate shavings.","directions":"","url":"https://recipe.bluelayer.org/recipe/3122/milky-route-martini"},{"id":"3037","title":"CHOCOLATE  ORANGE FRAPPE","ingredients":"3/4 ounce crème de cacao 3/4 ounce orange juice 1 teaspoon Galliano 1. Pour crème de cacao, orange juice, and Galliano into cocktail shaker. 2. Stir without ice. 3. Pour above beaten ice in deep saucer champagne glass.","directions":"","url":"https://recipe.bluelayer.org/recipe/3037/chocolate-orange-frappe"},{"id":"2963","title":"Dublin Aspiration","ingredients":"1 tb Fast espresso 1 1/2 tb Quick warm chocolate 1/2 oz Irish cream liqueur 3/4 c Boiling water 1/4 c whipped cream","directions":"In an Irish espresso glass, position all ingredients unless for the whipped cream. Stir until properly put together, and garnish with whipped cream.","url":"https://recipe.bluelayer.org/recipe/2963/dublin-aspiration"},{"id":"2959","title":"Chocolate Mint Espresso","ingredients":"1/3 c ground espresso 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract","directions":"Destination espresso in a blender or food items processor. in a cup, add extracts. With processor managing, add extracts. Protect against and scrape facets of container with spatula. Course of action 10 seconds extended. Keep in fridge. Produce: mixture for 8 6-ounce servings","url":"https://recipe.bluelayer.org/recipe/2959/chocolate-mint-espresso"},{"id":"2958","title":"Chocolate Almond Espresso","ingredients":"1/3 c ground espresso ¼ ts freshly ground nutmeg ½ ts Chocolate extract ½ ts Almond extract ¼ c Toasted almonds, chopped","directions":"Treatment nutmeg and espresso, add extracts. Treatment 10 seconds more time. Location in bowl and stir in almonds. Retail outlet in fridge. Makes 8 6 ounce servings. To brew: House blend in filter of an automated drip espresso manufacturer. add 6 cups water and brew","url":"https://recipe.bluelayer.org/recipe/2958/chocolate-almond-espresso"},{"id":"2935","title":"Chocolate, Spinach, & Mint Smoothie","ingredients":"8oz coconut milk Handful spinach 8 heavy mint leaves T. dried cranberries 2oz walnuts 1 t. cocoa powder Dash of coconut flakes","directions":"","url":"https://recipe.bluelayer.org/recipe/2935/chocolate-spinach-mint-smoothie"},{"id":"2925","title":"Chocolate Mint Espresso Float","ingredients":"1/2 c Warm espresso 2 tb Crème de cacao liqueur 1 Scoop Mint chocolate chip ice cream","directions":"For each individual serving add 1/2 cup espresso and 2 tablespoons liqueur. Final with scoop of ice cream.","url":"https://recipe.bluelayer.org/recipe/2925/chocolate-mint-espresso-float"},{"id":"2924","title":"Espresso Soda","ingredients":"3 c Chilled double-strength espresso 1 tb Sugar 1 c 50% and 50 percent 4 Scoops (1 pint) espresso ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, for garnish, optional","directions":"Blend the espresso and sugar add in the 50% and fifty percent fill 4 soda eyeglasses midway with the espresso blend, add a scoop of ice cream and fill the eyeglasses with soda. Garnish as preferred with whipped cream, cherries, chocolate curls or cocoa","url":"https://recipe.bluelayer.org/recipe/2924/espresso-soda"},{"id":"2904","title":"Pluto Espresso","ingredients":"12 oz fresh ground espresso, if possible chocolate mint, or swiss chocolate 2 oz Or additional 151 Rum 1 High scoop whipped cream 1 oz Haagen-Dazs Liqueur or Baileys Irish Product 2 tb Chocolate syrup","directions":"Rinse grind the espresso. We seek the services of possibly the Swiss chocolate or the chocolate mint espresso. Brew. In a large mug, put the 2+ oz of 151 rum in the backside (consist of a small to taste look at if you Desire!). Pour the incredibly hot espresso into the mug 3/4 of the direction up. add the HagenDaz or Bailey's Irish Product. Stir. Best with the new whipped cream and drizzle chocolate syrup","url":"https://recipe.bluelayer.org/recipe/2904/pluto-espresso"},{"id":"2891","title":"Iced Mochacchino","ingredients":"1/2 c Brewed coffee, chilled 6 tb Chocolate syrup 1 tb Sugar 1/2 c Milk 1 c Vanilla ice cream or frozen yogurt 1/4 c heavy cream, softly whipped","directions":"Cinnamon, chocolate curls or cocoa powder for garnish Level the coffee, chocolate syrup, sugar and milk in a blender, and mix to blend. add the ice cream or yogurt, and add until smooth. Pour blend into 2 chilled eyeglasses, and final each with whipped cream and chocolate Curls or a dusting of the cinnamon or cocoa.","url":"https://recipe.bluelayer.org/recipe/2891/iced-mochacchino"},{"id":"2759","title":"Viennese Espresso","ingredients":"4 oz Semisweet Chocolate 1 tb Sugar 1/4 c Whipping Product 4 c Scorching Durable Espresso whipped cream Grated Orange Peel","directions":"Soften chocolate in a hefty saucepan over lower heat. Stir inside sugar and whipping product. Battle in espresso with a whisk, 1/2 cup at a season; proceed to overcome until frothy. Final with whipped cream and sprinkle with orange peel.","url":"https://recipe.bluelayer.org/recipe/2759/viennese-espresso"},{"id":"2754","title":"Mocha Frappe","ingredients":"18 Ice cubes (up to 22) 7 oz Double strength espresso, chilled ¼ c Chocolate sauce (or syrup) 2 T Vanilla Syrup Whipped cream (garnish)","directions":"Put ice, espresso, chocolate sauce, and syrup in a blender. Combine until smooth. Pour into a large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favored ice cream. Would make one 16 oz frappe.","url":"https://recipe.bluelayer.org/recipe/2754/mocha-frappe"},{"id":"2752","title":"Mocha Espresso","ingredients":"1 c Fast espresso crystals 1 c Sizzling chocolate or cocoa blend 1 c Non-dairy creamer ½ c Sugar","directions":"Mix all ingredients; mixture very carefully. Retailer in a tightly- lined jar. To serve; put 1 ½ to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3 ½ cups espresso mixture or about 25 or extra servings.","url":"https://recipe.bluelayer.org/recipe/2752/mocha-espresso"},{"id":"2747","title":"Kahlua Espresso","ingredients":"6 c Sizzling espresso 1 c Chocolate syrup ¼ c Kahlua ⅛ ts ground cinnamon Whipped cream","directions":"Mix espresso, chocolate syrup, Kahlua, and cinnamon in a high container; stir properly. serve mechanically. Final with whipped cream. Generate: 7 ½ cups.","url":"https://recipe.bluelayer.org/recipe/2747/kahlua-espresso"},{"id":"2745","title":"Italian Espresso With Chocolate","ingredients":"2 c Sizzling Sturdy Espresso 2 c Warm Regular Cocoa Whipped cream Granted Orange Peel","directions":"Mix ½ cup espresso and ½ cup cocoa in each and every 4 mugs. Final with whipped cream; Sprinkle with orange peel.","url":"https://recipe.bluelayer.org/recipe/2745/italian-espresso-with-chocolate"},{"id":"2736","title":"Iced Mocha Cappuccino","ingredients":"1 tb Chocolate syrup 1 c Scorching double coffee or unbelievably sturdy espresso 1/4 c 50 percent-and-fifty percent 4 Ice cubes","directions":"Stir the chocolate syrup into the warm espresso until melted. in a blender, add the espresso with the 50%-and-50% and the ice cubes. Mixture at large rate for 2 to 3 minutes. serve instantly in a tall, chilly glass. This recipe yields 1 serving.","url":"https://recipe.bluelayer.org/recipe/2736/iced-mocha-cappuccino"},{"id":"2733","title":"Incredibly hot Baja Espresso","ingredients":"8 c Very hot water 3 tb Instantaneous espresso granules 1/2 c Espresso liqueur 1/4 c Creme de Cacao liqueur 3/4 c whipped cream 2 tb Semi-adorable chocolate, grated","directions":"In sluggish-cooker, mix scorching water, espresso, and liqueurs. Protect and warm on Small 2-4 several hours. Ladle into mugs or warm-evidence eyeglasses. top with whipped cream and grated chocolate.","url":"https://recipe.bluelayer.org/recipe/2733/incredibly-hot-baja-espresso"},{"id":"2729","title":"Frozen Cappuccino","ingredients":"2 Scoops vanilla frozen yogurt separated 1/2 c Milk 1 T Hershey's choc. milk mix 1 1/2 t Fast espresso granules","directions":"Space 1 scoop frozen yogurt, milk, chocolate milk add and espresso granules inside foods processor or blender. Procedure 30 seconds or until tender. Pour into tall glass; top with remaining scoop of frozen yogurt.","url":"https://recipe.bluelayer.org/recipe/2729/frozen-cappuccino"},{"id":"2722","title":"Chocolate Espresso","ingredients":"2 tb Instantaneous espresso 1/4 c Sugar 1 ds Salt 1 oz Squares unsweetened chocolate 1 c Water 3 c Milk Whipped cream","directions":"Within saucepan mix espresso, sugar, salt, chocolate, and water; stir over reduced heat till chocolate incorporates melted. Simmer 4 minutes, stirring usually. Bit by bit add milk, stirring continuously until heated. While piping incredibly hot, remove to warm and overcome with rotary beater right up until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the appear of just about every. Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/2722/chocolate-espresso"},{"id":"2718","title":"Restaurant Alva Cocoa","ingredients":"Amaretto espresso beans 1 tb Vanilla extract 1 ts Almond extract 1 ts Cocoa powder 1 ts Sugar","directions":"Brew espresso. add flavourings, 1 tsp. chocolate and sugar for every cup. Garnish with whipped cream, chocolate and pink sweet sprinkles, and a chocolate- coated strawberry on top.","url":"https://recipe.bluelayer.org/recipe/2718/restaurant-alva-cocoa"},{"id":"2717","title":"Restaurant' Mexicano","ingredients":"1 oz Espresso liqueur 1 ts Chocolate syrup 1 ea Warm espresso 1/2 oz Brandy 1 ea dash ground cinnamon 1 ea Sweetened whipped cream","directions":"Add espresso liqueur, brandy, chocolate syrup and cinnamon in a espresso cup or mug. Fill to the best with very hot espresso. top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/2717/restaurant-mexicano"},{"id":"2716","title":"Restaurant De Ola","ingredients":"8 c Water 2 sm Cinnamon sticks 3 Full cloves 4 oz Dim brown sugar 1 Sq. semisweet chocolate or Mexican chocolate 4 oz ground espresso","directions":"Convey the water to a boil, then add the cinnamon, cloves, sugar, and chocolate. Whenever the liquid arrives to a boil all over again, skim off any foam. Get rid of the heat to lower and create confident the liquid does not boil. add the espresso, and allow it steep for 5 minutes. serve the espresso in an earthenware pot with a ladle.","url":"https://recipe.bluelayer.org/recipe/2716/restaurant-de-ola"},{"id":"2709","title":"Black Forest Espresso","ingredients":"6 oz Fresh new brewed espresso 2 tb Chocolate syrup 1 tb Maraschino cherry juice Whipped cream Shaved chocolate/chips Maraschino cherries","directions":"Add espresso, chocolate syrup, and cherry juice in a cup; mixture nicely. Best with whipped cream, chocolate shavings and a cherry.","url":"https://recipe.bluelayer.org/recipe/2709/black-forest-espresso"},{"id":"2706","title":"Alexander Coffee","ingredients":"• 1 cup Chilly water • 2 tb ground coffee espresso • ½ Cinnamon adhere (3\" long) • 4 ts Crème de Cacao • 2 ts Brandy • 2 tb Whipping product, chilled • Grated semisweet chocolate to garnish","directions":"Split out your coffee unit for this one or particularly create definitely highly effective espresso with a very little total of water. Split cinnamon adhere into minor areas and add to sizzling coffee. Permit to awesome for 1 moment. add crème de cacao and brandy, and stir carefully. Pour into adorable demitasse cups. Whip the product, and float some product on top of each and every cup. For appears, garnish with grated chocolate or extravagant chocolate curls. Multiply dimensions through 6 and it's perfect for a occasion. Serves 2","url":"https://recipe.bluelayer.org/recipe/2706/alexander-coffee"},{"id":"2645","title":"The Brain Blower Smoothie","ingredients":"-1 ½ Cups of Unsweetened Vanilla flavored Almond Milk -1 Banana -1 Cup of Frozen Nectarines -1 Tablespoon of Organic and natural Honey -1 Teaspoon of Vanilla Extract -1 Cup of Spinach -1/4 Cup of Complete Oats -1 dash of Organic and natural Chocolate Syrup","directions":"","url":"https://recipe.bluelayer.org/recipe/2645/the-brain-blower-smoothie"},{"id":"2641","title":"Insane Chocolate and Bacon Indulgence Smoothie","ingredients":"-1 Tablespoon of Cocoa Powder -1 Cup of Coconut Milk or Almond Milk -1 Banana -1 Tablespoon of Maple Syrup -4 Sections of Cooked Bacon","directions":"","url":"https://recipe.bluelayer.org/recipe/2641/insane-chocolate-and-bacon-indulgence-smoothie"},{"id":"2637","title":"Chocolate Avocado Smoothie","ingredients":"1 avocado 2 frozen bananas 1/2 c. frozen or fresh raspberries 1-2 T. unsweetened cocoa powder 2 c. almond or coconut milk","directions":"","url":"https://recipe.bluelayer.org/recipe/2637/chocolate-avocado-smoothie"},{"id":"2636","title":"Blended Berry Chocolate Smoothie","ingredients":"1 c. frozen combined berries 1 c. coconut milk 2 T. Paleo chocolate protein powder 1 t. of gluten-totally free jam Dim chocolate shavings","directions":"","url":"https://recipe.bluelayer.org/recipe/2636/blended-berry-chocolate-smoothie"},{"id":"2634","title":"Chocolate Coconut Butter Smoothie","ingredients":"2 oz. water 2 T. coconut butter ¼ banana 2 t. cacao powder 2 oz. ice 3 drops Stevia","directions":"","url":"https://recipe.bluelayer.org/recipe/2634/chocolate-coconut-butter-smoothie"},{"id":"2625","title":"Chocolate Pudding Green Smoothie","ingredients":"2 T. cocoa powder 1 little banana 1 T. almond butter 1 c. vanilla almond milk 1 1/4 c. baby kale A dash of cinnamon (optional) A number of ice cubes, if desired","directions":"","url":"https://recipe.bluelayer.org/recipe/2625/chocolate-pudding-green-smoothie"},{"id":"2619","title":"Sesame Chocolate Chip Smoothie","ingredients":"1 1/2 c. coconut milk 2 T. chia seeds 2 T. sesame seeds 2 T. almond butter 2 T. honey 2 T. chocolate chips (dairy-cost-free) 1 T. coconut oil 1/2 t. vanilla (optional) 1 1/2 c. ice","directions":"","url":"https://recipe.bluelayer.org/recipe/2619/sesame-chocolate-chip-smoothie"},{"id":"2616","title":"Chocolate Lime Macadamia Smoothie","ingredients":"1/2 c. almond milk 1 small banana 1 lime, juiced 1/4 c. macadamias, salted 2 T. cacao nibs 1 T. coconut palm sugar 2 t. cinnamon 1/4 c. ice","directions":"","url":"https://recipe.bluelayer.org/recipe/2616/chocolate-lime-macadamia-smoothie"},{"id":"2611","title":"Almond Butter Chocolate Smoothie","ingredients":"2 T. almond butter 2.5 T. cacao powder 1.5 scoops of whey chocolate protein powder 1 c. almond milk, vanilla 1 egg 8 ice cubes","directions":"","url":"https://recipe.bluelayer.org/recipe/2611/almond-butter-chocolate-smoothie"},{"id":"2580","title":"Mava Burfi","ingredients":"500 gms khoya 300 gms. powdered sugar 1 tsp. cardamom powder 29 2 sheets silver foil (edible) Process: Mash khoya. Combine within tne sugar. Put into a large saucepan. Cook on sluggish flame, stirring continually. Cook until the blend is a fairly tender lump.* House on a operating board and roll with a rolling pin to 1/2 inch thickness. Interesting a small. Spread on the doing work board silver foil diligently and lightly. Create incisions with knife to lower in the most popular sizing and condition. Notice: Burfi is frequently slash into 1 1/2 inch squares. Variance: To deliver chocolate mava burfi: Adhere to until * as about. Divide the mixture inside 2 sections 1/3 and 2/3 In the lesser element mixture 1 tablespoon cocoa powder and 1/2 tsp. chocolate coloration. Roll either ingredients individually. House the chocolate on the mava layer. Roll flippantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2580/mava-burfi"},{"id":"2575","title":"Unique Iced Espresso","ingredients":"1/4 c Espresso; prompt, month-to-month or decaffeinated 1/4 c Sugar or small calorie sweeten 1 l Milk; chilly","directions":"Dissolve fast espresso and sugar in incredibly hot water. Stir in 1 litre of chilly milk and add ice. For mocha flavour, use chocolate milk and prevent the sugar to taste. For solitary serving: dissolve 1 tbsp of immediate espresso and 2 tsp sugar in 1 tbsp sizzling water. add 1 cup of chilly milk and stir.","url":"https://recipe.bluelayer.org/recipe/2575/unique-iced-espresso"},{"id":"2555","title":"Dim Chocolate Blackberry Smoothie","ingredients":"2 ripe bananas, frozen 1 c. blackberries 1 c. uncooked milk 2 T. uncooked cacao","directions":"","url":"https://recipe.bluelayer.org/recipe/2555/dim-chocolate-blackberry-smoothie"},{"id":"2499","title":"PETITS POTS DE CRÈME AU CHOCOLAT","ingredients":"Chocolate Custards 1 cup (250 ml) gentle product 3½ ounces (100 gr) dim chocolate, at minimum 60%, coarsely chopped ¼ cup (50 gr) sugar 3 egg yolks Warm the oven to 350° F (175° C). in a reduced pan on the stove, warm the product approximately to a simmer. Off the heat, add the chocolate to the sizzling product, hesitate 5 minutes, and stir the 2 collectively. in a bowl, stir the sugar into the egg yolks, then stir these into the chocolate blend. Strain into 6 small ceramic cups (no added than ½ cup or 125 ml). Vacation put Those people in a minor oven pan, pour boiling water into the pan up to the top of the custard in the cups, address the cups frivolously with a sheet of aluminum foil, and poach them in the oven until the custard is hardly preset, about 20 minutes. serve tepid. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2499/petits-pots-de-cr-me-au-chocolat"},{"id":"2488","title":"CHOCOLATE SOUFFLÉ","ingredients":"7 ounces (200 gr) darkish chocolate (at small 60 per cent cocoa), chopped 5 tablespoons (70 gr) unsalted butter ½ cup (125 ml) water 4 egg yolks 1 teaspoon vanilla extract ¾ teaspoon product of tartar, if you use a noncopper bowl 7 egg whites ¼ cup (50 gr) sugar 1 cup (250 ml) heavy cream Warm the oven to 400° F (200° C). Soften the chocolate and butter with the water in a double boiler or bain-marie. Off the heat, stir in the egg yolks and vanilla extract, and shift the chocolate mixture to a hefty bowl. in a copper bowl, recently cleaned with lemon juice or vinegar and salt, rinsed and dried (or in a non-copper bowl, introducing the product of tartar), combat the egg whites till they exactly sort rigid peaks. Overcome the sugar through quarters into the whites, and then fight the foam for 2 to 3 minutes for a longer period, right up until it is business and shiny. Fold the crushed whites via thirds into the melted chocolate mix, combining cautiously to take out streaks. Fill a buttered and sugared 2-quart (2-lt) mould, and bake until the soufflé is mainly preset nevertheless the centre is however molten, above 18 minutes — if you’re apprehensive in excess of the stability of consuming undercooked egg, hesitate right up until the soufflé is thoroughly cooked, potentially a further 5 minutes. (With knowledge, you can decide the regularity via viewing the stream of the soufflé the moment the mould is shifted.) Choose the soufflé versus the oven and right to the desk; add a sharp spoon in the centre to create an opening and pour in regarding a quarter of the product, which will cease the cooking and partially deflate the soufflé. Move the take it easy of the product at the desk. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2488/chocolate-souffl"},{"id":"2487","title":"CHOCOLATE MOUSSE","ingredients":"½ cup (100 gr) sugar ¼ cup (50 ml) water 6 egg yolks 9 ounces (250 gr) dim chocolate (in close proximity to 70% cocoa), chopped 1⅔ cups (400 ml) heavy cream Cook the sugar and water to the “smooth ball” level (around 240° F or 115° C, Though a small of the syrup, missing into chilly water, arrives collectively about the hands as a pliable ball). Automatically combat the egg yolks via hand or system, and, though proceeding to fight, gradually pour in the sugar syrup. Overcome till the blend is light and foamy, at minimum 10 minutes. Soften the chocolate in a hefty bowl over sizzling water, heating it to 122° F (50° C) if you add a thermometer (on your pores and skin that temperature feels uncomfortably conclusion to burning). Whip the product to smooth peaks; then whisk a 3rd of the product into the bowl of chocolate — taken out of the incredibly hot water yet continue to very hot — closely combining the 2 consequently as to go away no streaks. Fold in the relax of the product by means of halves and then fold in the egg-yolk foam. Fill a serving bowl or 6 affected individual dishes, smoothing the final. serve awesome still not chilled. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2487/chocolate-mousse"},{"id":"2347","title":"Mint Chocolate Chip Ice Product","ingredients":"Mint Chocolate Chip ice cream Ingredients Serves 2 2 large ripe avocados 1 (13.5-ounce) can entire-weight coconut milk 1 ⁄ 2 cup granulated erythritol 1 teaspoon vanilla extract 1 ⁄ 2 teaspoon peppermint extract 2 squares 90% dim chocolate Mint leaves (optional) No Ice-Product Company? No Challenges! Even if you use’t comprise an ice-product company, you can nevertheless appreciate this ice cream. Pour the blended ingredients In a stainless metal bowl and put in the freezer for about 20 minutes. At the time the edges of the blend begin to Freeze, whisk the mixture speedily till delicate and creamy. Repeat this just about every 20–30 minutes until ice Product sorts. 1. Slash avocados inside 50% and scoop out flesh into a medium metallic blending bowl. add Coconut milk and fight right up until smooth. add granulated erythritol, vanilla extract, and Peppermint extract. Overcome until soft. 2. Grate chocolate with a handheld grater and fold shavings into product mix. 3. Pour liquid into an ice-product manufacturer, right after brand’s guidelines. 4. Garnish with mint leaves if favored. serve frozen.","directions":"","url":"https://recipe.bluelayer.org/recipe/2347/mint-chocolate-chip-ice-product"},{"id":"2345","title":"Chocolate Fudge Sauce","ingredients":"Ingredients Serves 8 4 ounces product cheese, softened 4 ounces unsweetened baking chocolate 1 ⁄ 3 cup powdered erythritol 1 ⁄ 4 cup hefty product 1 ⁄ 2 teaspoon vanilla extract 1. Soften product cheese and baking chocolate in a double boiler above medium heat, Stirring generally until smooth. 2. Add erythritol and hefty product and whisk until smooth. 3. Remove to warm and stir within vanilla extract. 4. Serve very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2345/chocolate-fudge-sauce"},{"id":"2344","title":"Chocolate Brownies","ingredients":"Ingredients Serves 12 1 cup almond flour 4 tablespoons unsweetened cocoa powder 1⁄ 2 teaspoon baking powder 1⁄ 4 teaspoon salt 3⁄ 4 cup granulated erythritol 1⁄ 2 cup butter, melted 3 superior eggs 1 teaspoon vanilla extract 1. Preheat oven to 350°F. 2. Blend almond flour, cocoa powder, baking powder, and salt in a very little bowl. 3. in a medium bowl, overcome granulated erythritol and butter alongside one another. Overcome in eggs, one at A season, and vanilla. 4. Stir dry ingredients into butter mix. 5. Pour batter into a greased 8” × 8” baking pan. Bake for 30 minutes, or until a Toothpick inserted in the centre arrives out fresh.","directions":"","url":"https://recipe.bluelayer.org/recipe/2344/chocolate-brownies"},{"id":"2342","title":"Chocolate Ice Product","ingredients":"Chocolate ice cream Ingredients Serves 4 1 large ripe avocado 1 cup total-excess weight canned coconut milk 1 cup hefty product 1 teaspoon vanilla extract 1 cup unsweetened cocoa powder 1 cup granulated erythritol Create It Your Individual This is a very simple chocolate ice cream recipe that you can deliver your individual by introducing your private mixture-ins. Try out Unsweetened coconut flakes, darkish chocolate shavings, or chopped peanuts. 1. Slash avocado inside 50 percent and scoop out contents into a medium bowl. add coconut milk, Heavy cream, and vanilla extract to the bowl. Combat mix right up until soft. 2. Add cocoa powder and granulated erythritol and combat until smooth. 3. Keep in a metallic bowl in the fridge for 6–12 hrs, then put mix into an ice- Product company, after model’s directions for use. 4. Serve quickly or shop in the freezer until geared up to serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2342/chocolate-ice-product"},{"id":"2340","title":"Chocolate Mug Cake","ingredients":"Ingredients Serves 2 2 tablespoons butter, melted 3 tablespoons almond flour 1 tablespoon coconut flour 1 large egg 2 tablespoons granulated erythritol 1 ⁄ 4 teaspoon vanilla extract 1 ⁄ 8 teaspoon salt 3 ⁄ 4 teaspoon baking powder 1 1 ⁄ 2 tablespoons unsweetened cocoa powder 1. Put all ingredients in a small bowl and whisk till soft. 2. Break the batter frivolously amongst 2 microwave-protected mugs. 3. Microwave each mug for 75 seconds or right up until batter contains fixed.","directions":"","url":"https://recipe.bluelayer.org/recipe/2340/chocolate-mug-cake"},{"id":"2338","title":"Chocolate Brownie Cheesecake","ingredients":"Ingredients Serves 12 4 ounces unsweetened chocolate 1 ⁄ 2 cup butter 4 large eggs, separated 2 1 ⁄ 4 cups granulated erythritol, separated 1 teaspoon vanilla extract 1⁄ 2 cup almond flour 1⁄ 2 teaspoon salt 16 ounces product cheese 1⁄ 4 cup sour cream 1⁄ 4 cup comprehensive-fat canned coconut milk 1⁄ 2 teaspoon vanilla extract Preheat oven to 325°F. Soften chocolate and butter collectively in a medium saucepan previously mentioned small warm. In a large bowl, fight 2 eggs, 1 1 ⁄ 2 cups granulated erythritol, and vanilla extract till Blended. add almond flour and salt. Battle until provided. add chocolate and Butter mix and overcome right up until smooth. Pour brownie mixture into the backside of a greased 9” springform pan. Bake for 20 minutes, or till a knife inserted in the heart of the brownies arrives out Fresh. Fight product cheese in a stand mixer till fluffy, over 2 minutes. Add sour cream and coconut milk and battle until involved. Overcome in getting 2 Eggs, being 3 ⁄ 4 cup granulated erythritol, and vanilla extract. Pour product cheese mix above brownie blend. Do away with oven temperature to 300°F and bake for 45 minutes. Make it possible for neat and retailer in Fridge right up until well prepared to serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2338/chocolate-brownie-cheesecake"},{"id":"2320","title":"Spiced Chocolate Smoothie","ingredients":"Ingredients Serves 1 1 ⁄ 2 cup complete-excess weight canned coconut milk 1 tablespoon coconut oil, melted 1 tablespoon ground flaxseed or chia seeds 1 ⁄ 4 teaspoon cayenne powder 1 ⁄ 2 teaspoon ground cinnamon 2 1 ⁄ 2 tablespoons unsweetened cocoa powder 1 ⁄ 4 teaspoon unsweetened vanilla extract 1 ⁄ 2 cup water 1 ⁄ 2 cup ice, if preferred 1 cinnamon adhere, to garnish 1. Mix coconut milk, coconut oil, ground seeds, cayenne, cinnamon, cocoa Powder, vanilla extract, and water in a blender and add carefully. 2. Slowly and gradually add ice even though mixing till most popular texture is reached. 3. Pour smoothie blend into a glass and garnish with cinnamon adhere, if favored.","directions":"","url":"https://recipe.bluelayer.org/recipe/2320/spiced-chocolate-smoothie"},{"id":"2310","title":"Chocolate Almond Smoothie","ingredients":"Ingredients Serves 2 1 cup unsweetened almond milk 1 ⁄ 4 cup sugar-free of charge almond butter 2 tablespoons unsweetened cocoa powder 1 ⁄ 4 cup heavy cream 1 1 ⁄ 2 cups ice 5 drops liquid stevia (optional) 1. Put all ingredients in a blender and mix till tender. 2. Serve chilly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2310/chocolate-almond-smoothie"},{"id":"2309","title":"Coconut Chia Smoothie","ingredients":"You can flip this into a chocolate coconut chia smoothie by way of including a number of of Tablespoons of unsweetened cocoa powder ahead of mixing. Ingredients Serves 1 1 cup complete-weight canned coconut milk 2 tablespoons chia seeds 2 tablespoons coconut oil, melted 1 ⁄ 4 cup frozen blueberries","directions":"","url":"https://recipe.bluelayer.org/recipe/2309/coconut-chia-smoothie"},{"id":"2308","title":"Pepperoni Cheese Bites","ingredients":"Ingredients Serves 2 4 sticks mozzarella string cheese 16 slices sugar-absolutely free pepperoni 1. Minimize each individual string cheese into 4 equivalent parts. 2. Wrap each piece in a minimize of pepperoni and risk-free with a toothpick.Chocolate Mousse You’ll appreciate this mousse as a result substantially you received’t even pass up the legitimate point. The avocado Provides balanced unwanted fat, yet the flavor is camouflaged by means of the cocoa powder. Ingredients Serves 4 1 ⁄ 2 cup product cheese, softened 1 ⁄ 2 cup butter, softened 2 tablespoons granulated erythritol 1 ⁄ 2 large avocado 2 tablespoons unsweetened cocoa powder 2 ⁄ 3 cup heavy cream Whip Up Some Product You can change this versus a snack into dessert by way of whipping up some coconut product to put on best. Easily consider The coconut product to a can of coconut milk that’s been refrigerated for 24 several hours, add a couple of of Tablespoons of powdered erythritol and a teaspoon of vanilla extract, and fight for 2 to 4 minutes, or until Product is gentle and fluffy. 1. Overcome product cheese, butter, and granulated erythritol alongside one another in a medium bowl until Light and fluffy. 2. Add avocado and cocoa powder and overcome until smooth. Stir in heavy cream. 3. Divide into 4 serving dishes and refrigerate until chilled, about 30 minutes. serve Chilly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2308/pepperoni-cheese-bites"},{"id":"2294","title":"Chocolate Chia Pudding","ingredients":"Ingredients 1 cup entire-pounds coconut product 3 tablespoons unsweetened cocoa powder 2 tablespoons granulated erythritol 1⁄ 4 cup coconut butter 3 tablespoons chia seeds 1. Put all ingredients except if chia seeds in a blender and mixture until tender. 2. Move to a sealable container and add chia seeds. Shake to mix. 3. Refrigerate for 8 hrs or until chia seeds contain absorbed more than enough liquid to convert Mix into a pudding-including regularity. serve chilled.","directions":"","url":"https://recipe.bluelayer.org/recipe/2294/chocolate-chia-pudding"},{"id":"2269","title":"Monkey Salad","ingredients":"Ingredients 2 tablespoons butter 1⁄ 2 cup unsweetened coconut flakes 1⁄ 2 cup uncooked, unsalted cashews 1⁄ 2 cup uncooked, unsalted almonds 1⁄ 4 cup 90% dim chocolate shavings 1. Soften butter in a medium skillet more than medium heat. add coconut flakes and sauté till Flippantly browned, 3–4 minutes. 2. Add cashews and almonds and sauté for 2 minutes. Remove to heat and sprinkle With darkish chocolate shavings. serve routinely.","directions":"","url":"https://recipe.bluelayer.org/recipe/2269/monkey-salad"},{"id":"2218","title":"Ridiculous Chocolate and Bacon Indulgence Smoothie","ingredients":"-1 Tablespoon of Cocoa Powder -1 Cup of Coconut Milk or Almond Milk -1 Banana -1 Tablespoon of Maple Syrup -4 ingredients of Cooked Bacon","directions":"","url":"https://recipe.bluelayer.org/recipe/2218/ridiculous-chocolate-and-bacon-indulgence-smoothie"},{"id":"2215","title":"The Head Blower Smoothie","ingredients":"-1 1⁄2 Cups of Unsweetened Vanilla flavored Almond Milk -1 Banana -1 Cup of Frozen Nectarines -1 Tablespoon of Natural and organic Honey -1 Teaspoon of Vanilla Extract -1 Cup of Spinach -1/4 Cup of Complete Oats -1 dash of Natural and organic Chocolate Syrup","directions":"","url":"https://recipe.bluelayer.org/recipe/2215/the-head-blower-smoothie"},{"id":"2181","title":"Chocolate Rice Pudding","ingredients":"1 cup slivered almonds 1 cup Arborio rice 3 cups 50%-and-50 percent 1 (14-ounce) can sweetened condensed milk 2 tablespoons orange liqueur 6 ounce Excellent high quality bittersweet chocolate, chopped 3/4 cup Finely chopped blended candied fruit 2 teaspoons grated orange zest Pinch of salt 1/2 cup Heavy cream Vanilla ice cream or sweetened whipped cream (optional) Vegetable oil spray 1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Desired destination Almonds on the baking sheet and toast crazy for 5 to 7 minutes, or until browned. Remove outrageous versus the oven, chop coarsely, and fixed apart. 2. Grease the in of the slow cooker liberally with vegetable oil spray or butter. Mix rice, 50%-and-50 percent, sweetened condensed milk, orange liqueur, chocolate, Candied fruit, orange zest, and a pinch of salt in the slow cooker. Stir perfectly. 3. Cook on small for 5 to 7 several hours or on Superior for 2 1/2 to 3 hrs, or until rice is tender and The liquid is thick. Stir in heavy cream. serve incredibly hot, incredibly hot, or chilled, crowned with ice Product or whipped cream, if getting.","directions":"","url":"https://recipe.bluelayer.org/recipe/2181/chocolate-rice-pudding"},{"id":"2177","title":"Chocolate Pudding Cake","ingredients":"1 cup granulated sugar 1 cup all-rationale flour 3/4 cup Beaten amaretti cookies 3 tablespoons as well as 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/3 cup Full milk 3 tablespoons unsalted butter, melted 2 tablespoons Amaretto or other almond liqueur 1/2 teaspoon natural 3/4 cup Almond extract Firmly packed darkish brown sugar 1 3/4 cups boiling water Gelato or ice cream (optional) Vegetable oil spray 1. Grease the in of the slow cooker liberally with vegetable oil spray or melted Butter. Mix granulated sugar, flour, beaten cookies, 3 tablespoons cocoa Powder, and baking powder in a blending bowl. Stir within milk, melted butter, Amaretto, And almond extract. Stir until rigid batter varieties. Spread batter into the slow cooker. 2. Sprinkle brown sugar and remaining 1/4 cup cocoa powder over the batter. Pour Boiling water over the batter. Cook on Large for 2 to 2 1/4 hrs, or until a toothpick Inserted into the best cake layer will come out fresh. Allow for cake to sit for 15 minutes with Slow cooker became off just before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2177/chocolate-pudding-cake"},{"id":"2097","title":"Walnut Blondies","ingredients":"Ingredients Serves 16 1 cup butter 1 cup granulated erythritol 1 large egg 1 teaspoon vanilla extract 1⁄ 8 teaspoon salt 1 1 ⁄ 4 cups almond flour 3⁄ 4 cup beaten walnuts 2 squares 90% darkish chocolate, crushed 1. Preheat oven to 350°F. Grease an 8” × 8” baking pan. 2. Soften butter in a medium microwave-protected blending bowl. add granulated erythritol and Fight until tender. Battle in egg and vanilla. 3. Stir in salt and almond flour. Fold inside walnuts and dim chocolate ingredients. 4. Bake for 20 minutes or until a toothpick inserted in the heart arrives out fresh.","directions":"","url":"https://recipe.bluelayer.org/recipe/2097/walnut-blondies"},{"id":"2096","title":"Chocolate Chip Cookies","ingredients":"Ingredients Serves 16 1⁄ 2 cup butter, softened 1⁄ 4 cup granulated erythritol 1 teaspoon vanilla etract 2 hefty eggs 1 cup almond flour 1⁄ 3 cup coconut flour 1 teaspoon baking powder 1⁄ 4 teaspoon salt 4 ounces unsweetened baking chocolate, chopped 1. Preheat oven to 350°F. 2. in a medium bowl, fight butter till gentle and fluffy, around 2 minutes. Fight inside Erythritol, vanilla, and eggs till delicate. 3. in a reduced bowl, add almond flour, coconut flour, baking powder, and salt. 4. Fold flour mix into egg mix. add chocolate chunks. 5. Lose by way of the tablespoonful on to a cookie sheet. Bake for 10 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2096/chocolate-chip-cookies"},{"id":"2023","title":"grilled Banana Splits","ingredients":"You’ll Will need:<br>2 bananas, unpeeled<br>2 Tbsp light brown sugar<br>4 scoops vanilla ice cream<br>4 Tbsp chocolate sauce, heated<br>4 Tbsp roasted<br>and salted peanuts,<br>approximately chopped * For the excellent probable splits, the bananas need to be ripe, however not gentle.","directions":"• Preheat a grill or grill pan more than medium-high heat. Reduce the bananas inside fifty percent Horizontally, remaining yes to go away each individual fifty percent in the peel. Coat the slash facets of the bananas With the brown sugar, applying your palms to push the sugar into the flesh of the fruit. Destination the bananas on the grill, slash aspect down, and grill for above 3 minutes, until the Sugar caramelizes and types a deep-brown. Switch and grill for a further 2 to 3 minutes, Until the bananas are warmed all the route all through still not mushy. • Remove the peels versus the bananas and Space each individual fifty percent in the backside of a bowl. top With a scoop of ice cream, a positive drizzle of warm chocolate sauce, and a handful of Beaten peanuts. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2023/grilled-banana-splits"},{"id":"1972","title":"CHOCOLATE-Lined FIGS","ingredients":"Fichi al cioccolato 1 3/4 lbs.. (800 g) dried figs 5 oz. (150 g) almonds, toasted And chopped 2 cloves, beaten 3 oz. (70 g) candied citron 3 1/2 oz. (100 g) darkish chocolate, Grated 1/4 cup furthermore 2 tbsp. (75 g) sugar Ground cinnamon (optional) Warm the oven to 350oF (175oC). With a sharp knife, minimize into every fig against top to backside— After the line of the stem—splitting it however leaving the break Halves however hooked up. Fold open every fig together with a reserve, exposing the Reduce surfaces, and ultimate each individual fifty percent with some of the almonds, cloves, And candied citron. Finish them firmly, desired destination on a parchment- Covered baking sheet, and bake till they start to brown, regarding 5 minutes. In the meantime, in a bowl, combine the chocolate and sugar. When The figs are however scorching, roll them in the chocolate blend. (As an alternative, you can soften the chocolate with a tiny water And a pinch of cinnamon in a baking dish, then dip the scorching figs In the cinnamon-chocolate.) Space the figs on a parchment-protected Baking sheet to fixed. Keep the chocolate-protected figs in tins or wood bins coated With waxed paper.","directions":"","url":"https://recipe.bluelayer.org/recipe/1972/chocolate-lined-figs"},{"id":"1971","title":"CHOCOLATE CHIP BROWNIES","ingredients":"1 pound (450 g) of bittersweet dim chocolate, chopped 1 cup (250 mL) of butter 2 cups (500 mL) of all-reason flour ½ cup (125 mL) of cocoa powder 1 teaspoon (5 mL) of baking powder ½ teaspoon (2 mL) of salt 4 eggs 2 cups (500 mL) of white or brown sugar 2 tablespoons (30 mL) of natural vanilla extract 2 cups (500 mL) of chocolate chips or your favourite chocolate sweet bits, separated in 50% Preheat your oven to 350°F (180°C). Switch on your convection enthusiast if you comprise one. Line a 13- × 9-inch (3.5 L) cake pan with parchment paper, extending the paper above the extended aspects to act as covers. Evenly spray the paper with cooking spray. Throw the chocolate and butter into a medium bowl preset more than a marginally more compact pot of simmering water. Stir till melted and tender, then remove to the warm. In one more medium bowl, whisk alongside one another the flour, cocoa powder, baking powder and salt. Break the eggs into the bowl of your stand mixer. Evaluate in the sugar and vanilla. Battle on high speed till thick, creamy and delicate, scraping down the facets previously and then. Efficiently stir in the melted chocolate mixture. add the flour and stir on small tempo just until lightly put together. Way too a lot blending will toughen the brownies. Stir in 50 percent of the chocolate chips. With a frivolously oiled spatula, intently spread the batter into the cake pan, smoothing the top. Sprinkle frivolously with the being chips. Bake for 30 to 35 minutes. Interesting extensively in the pan. Employing the paper covers, intently elevate the brownies to the pan.","directions":"","url":"https://recipe.bluelayer.org/recipe/1971/chocolate-chip-brownies"},{"id":"1965","title":"Banana-Nutella Panini","ingredients":"You’ll Will need:<br>4 Tbsp chocolate- hazelnut spread<br>8 slices complete-wheat bread<br>2 unbelievably ripe bananas, sliced<br>2 Tbsp butter, melted * The utmost commonly readily<br>available model is Nutella, yet we choose Nocciolata, which incorporates<br>A<br>a great deal<br>a lot more reputable factor list.","directions":"• Preheat a grill or grill pan about medium heat. Divide the chocolate spread in between 4 Slices of the bread, pave thoroughly with the banana slices, and top with the getting Areas of bread. Brush either aspects of every sandwich with a light coating of melted Butter (which will assist the sandwiches brown and crisp effortlessly). • Destination the sandwiches on the grill and top with a light item—a fresh new pot or pan Will work outstanding— that applies exactly sufficient stress to weigh down the sandwiches and Aid them crisp. grill for 3 to 4 minutes, until the bottoms are effectively toasted; change and Repeat. Reduce the sandwiches in 50% on the diagonal and serve. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1965/banana-nutella-panini"},{"id":"1951","title":"S’mores Chocolate–Peanut Butter & Chocolate-Caramel","ingredients":"You’ll Have to have:<br>8 superior marshmallows<br>8 steel skewers, or picket skewers wet in water for<br>30 minutes<br>2 Tbsp dulce de leche<br>16 chocolate wafer cookies (including Nabisco Famed Chocolate Wafers)<br>2 Tbsp gentle peanut butter * Dulce de leche is<br>a distinctive fashion of caramel distinguished in Latin The us. It’s<br>at present Commonly out there in the says, yet if you can’t discover it, traditional caramel sauce will Do.","directions":"• Preheat a grill more than medium warm. Desired destination a marshmallow at the conclusion of each individual skewer. (If All people requirements to toast their individual marshmallows, move them over to site visitors.) grill The marshmallows, turning, for above 3 minutes, till evenly brown and toasted all Previously mentioned. If having a charcoal grill, remove the grate and roast the marshmallows end to The coals; if working with a fuel grill, you can Space specifically on the very hot grate. • Spread 1⁄2 tablespoon of dulce de leche on each and every of 4 cookies and spread 1⁄2 Tablespoon of peanut butter on each individual of yet another 4 cookies. top each and every with a toasted Marshmallow and an additional cookie. If you including, destination the s’mores straight on the grill Precisely long more than enough to very hot, 1 to 2 minutes. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1951/s-mores-chocolate-peanut-butter-chocolate-caramel"},{"id":"1867","title":"German Hazelnut Cake","ingredients":"Ingredients<br>9 ounces butter (1<br>1/4 cups) or<br>9 ounces margarine (1<br>1/4 cups)<br>7 ounces sugar (1 cup)<br>4 eggs<br>2 drops sour<br>almond essence<br>9 ounces<br>all-reason flour (2<br>1/4 cups)<br>3 teaspoons baking powder<br>9 ounces ground hazelnuts (1<br>1/4 cups)<br>1<br>3/4 ounces swiss chocolate, finely chopped For Dusting Icing sugar","directions":"Choose sugar, flavoring and combine with eggs and put apart. Consider butter and mix it inside individual bowl and add this to sugar blend. Choose baking powder, ground crazy and mixture with flour alongside one another. Then add this to mix of butter and sugar. Soon after this, fold in chocolate. Grease ring baking tin and fill it with batter. Bake at A few 50 (35o) amounts Fahrenheit, for virtually 1 hour or until Toothpick will come out great and fresh Though inserted in the middle. Get out of oven and enable take it easy for 10 min, then loosen to the tin facets with the support of Knife and flip on to cake twine. Seek the services of the icing sugar for dusting the cake.","url":"https://recipe.bluelayer.org/recipe/1867/german-hazelnut-cake"},{"id":"1857","title":"FLAMING BANANA SPLITS","ingredients":"FOR THE CHOCOLATE SAUCE 2 cups (500 mL) of whipping product ¼ cup (60 mL) of cocoa powder ¼ cup (60 mL) of brown sugar 1 tablespoon (15 mL) of all-natural vanilla extract 4 ounces (115 g) of bittersweet dim chocolate, chopped 2 tablespoons (30 mL) of rum FOR THE STRAWBERRY SAUCE 2 cups (500 mL) of frozen strawberries 1 cup (250 mL) of strawberry jam 1 cup (250 mL) of orange juice FOR THE CHOCOLATE whipped cream 1 cup (250 mL) of whipping product 2 tablespoons (30 mL) of cocoa powder 1 tablespoon (15 mL) of white sugar 1 teaspoon (5 mL) of organic vanilla extract FOR THE FLAMING BANANAS ¼ cup (60 mL) of butter ½ cup (125 mL) of brown sugar 4 ripe bananas, halved lengthwise ¼ cup (60 mL) of dim spiced rum FOR Conclusion AND Prosper Your most loved vanilla ice cream Crunchy chocolate sprinkles Crumbled vanilla wafers or the which add A pair maraschino cherries If you haven’t flambéed in advance of, coach formerly, with a reduced total of rum in your pan—with no the sugar and bananas—as a result you’ll comprehend what to anticipate. Deliver and chill the sauces initially, even times inside progress. Initially, the chocolate sauce. in a lower saucepan, evaluate the product, cocoa powder, sugar and vanilla. Whisking consistently over medium warm, serve to a sluggish, dependable simmer. Remove versus the warm, add the chocolate and stir until melted and delicate. Stir in the rum, then pour into a jar and chill. Subsequent, the strawberry sauce. Throw the strawberries, jam and juice into a minor saucepan. Stirring little by little about medium heat, deliver to a sluggish, constant simmer. Remove versus the heat and very carefully purée the operates as comfortable as silk with a hand blender. Pour into a jar and chill. Whilst you’re well prepared for the exhibit, well prepared the product. Vigorously whisk the product, cocoa powder, sugar and vanilla until corporation, creamy peaks kind, 3 to 5 minutes via hand, considerably less with a mixer. Chill. Already, right here’s how to properly flambé a pan of bananas and light a social gathering on fire devoid of an insurance plan assert. Roll up your sleeves and tie your hair back again if it’s extended. Flip off your exhaust lover. Consist of the pan’s lid area exactly in circumstance variables receive out of hand. Preheat your top, heaviest skillet or sauté pan over medium-superior warm. Throw in the butter. As quickly as it commences to soften and sizzle, comply with with the brown sugar. Swirl the pan carefully as the sugar melts into the butter and starts off effervescent listed here and there. Progress swirling the is effective for a instant or 2, then lay in the bananas, swirling and tossing them in the pan to take up the flavors. Rum up! • IF YOU’RE Working with A Gasoline STOVE, grow your arm, swing the very hot pan absent versus the flame and tilt the considerably advantage of the pan down and absent versus you. Pour the rum into the backside corner with the bananas. Preserving your arm prolonged, tilt the advantage of the pan to the flame till the liquor ignites. • IF YOU’RE Taking AN Electrical STOVE, pour the rum around the bananas, shaking the pan to spread the alcoholic beverages in excess of, and ignite by trying to keep the advantage of the pan in the vicinity of a lit candle. Continue to keep step by step as flame and applause erupt. Sauté as the flames die down, a moment or as a result lengthier, shaking and shivering (the pan, not you!). Collect the banana splits any path you treatment to, considering the fact that at this position you’re the undisputed kitchen area manager! serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1857/flaming-banana-splits"},{"id":"1855","title":"BOSTON Product CUPCAKES","ingredients":"FOR THE NUTMEG VANILLA CUPCAKES 2½ cups (625 mL) of all-reason flour 1 tablespoon (15 mL) of nutmeg 2 teaspoons (10 mL) of baking powder ½ teaspoon (2 mL) of salt 4 eggs 1 cup (250 mL) of white sugar 2 tablespoons (30 mL) of honey 1 tablespoon (15 mL) of normal vanilla extract 1 cup (250 mL) of milk ½ cup (125 mL) of butter FOR THE WHITE CHOCOLATE Product 2 cups (500 mL) of whipping product ½ cup (125 mL) of white sugar ¼ cup (60 mL) of cornstarch 1 tablespoon (15 mL) of all-natural vanilla extract 8 ounces (225 g) of white chocolate, chopped FOR THE Darkish CHOCOLATE FROSTING ½ cup (125 mL) of whipping product 4 ounces (115 g) of bittersweet darkish chocolate, chopped Preheat your oven to 350°F (180°C). Change on your convection enthusiast if you add one. Flippantly butter a muffin pan and filth every muffin cup with sugar, tapping out the added. Start off with the cupcakes. in a medium bowl, whisk jointly the flour, nutmeg, baking powder and salt. Break the eggs into the bowl of your stand mixer and evaluate in the sugar, honey and vanilla. Overcome on large tempo, scraping down the aspects of the bowl from time to time, until thick, soft and frothy. In the meantime, heat the milk and butter alongside one another in a little saucepan just long adequate to soften the butter, not very long adequate to simmer. Sprinkle the flour mixture into the frothy egg. Stir slowly and gradually, accurately sufficient to lightly mix anything at all. With the mixer on lower tempo, slowly but surely pour a movement of the scorching milk into the operates. Mixture simply till merged. Divide the batter between the muffin cups and bake until golden, organization and gentle, 20 minutes or as a result. Allow for take it easy on a rack until interesting more than enough to regulate, then cautiously flip out on to a baking sheet and interesting extensively. By now deliver the white chocolate product. Evaluate the product, sugar, cornstarch and vanilla into a small saucepan. heat carefully, stirring constantly, until the mixture thickens, simply 2 or 3 minutes. Quickly remove against the heat and throw in the chocolate. Stir until melted and soft. Neat to area temperature prior to getting, or address and refrigerate for lengthier. To deliver the frosting, in a little saucepan, carry the product to a furious boil, then quickly remove to the warm and throw in the chocolate. Stir until melted and gentle. Awesome to room temperature right before applying, or deal with and refrigerate for for a longer period (within which situation, serve it again to area temperature ahead of applying). To get the cupcakes, getting a serrated knife, closely slice the crown off each and every cupcake, simply just right here its top benefit. Mounted the tops apart. Thoroughly spoon out a hollow, over 1 inch (2.5 cm) deep. Comprise a snack with the pickings—baker’s privilege. Frivolously fill the hollows with the white chocolate product, spreading any far more on top. Cap each and every cupcake with its friend. Frivolously spoon the chocolate frosting over the functions When you combat off the scavengers.","directions":"","url":"https://recipe.bluelayer.org/recipe/1855/boston-product-cupcakes"},{"id":"1854","title":"GINGERSNAP TIRAMISU","ingredients":"1 cup (250 mL) of rich mascarpone cheese ¼ cup (60 mL) of brown sugar ¼ cup (60 mL) of amaretto or Frangelico liqueur 2 cups (500 mL) of whipping product A 425 g (1 lb) package deal of Kookie Kutter Ginger Snaps or other slender rectangular cookies 1 cup (250 mL) of durable espresso or coffee 1 cup (250 mL) or by coarsely grated bittersweet darkish chocolate Spoon the mascarpone into a large bowl. Evaluate in the sugar and splash in the amaretto. Whisk with each other flippantly. Pour in the product and whisk the functions vigorously until organization, creamy peaks style, 3 to 5 minutes by hand, much less with a mixer. Established apart. One by way of one, dip the gingersnaps into the espresso, immersing thoroughly for a minute in advance of flippantly setting up in an 8-inch (2 L) sq. baking dish. Employ the service of 50% the gingersnaps, forming 2 slender levels. Lightly spread a thick layer of 50 percent the mascarpone mixture previously mentioned the cookies. top with 50 percent of the grated chocolate. Deliver 1 even further layer in the exact fashion. Protect and chill right up until it organization, at minimum 2 several hours or right away. Scoop, serve, percentage and choose a bow!","directions":"","url":"https://recipe.bluelayer.org/recipe/1854/gingersnap-tiramisu"},{"id":"1853","title":"FALLEN CHOCOLATE CAKE Loaded WITH WHIPPED Product","ingredients":"FALLEN CHOCOLATE CAKE Loaded WITH whipped cream FOR THE FALLEN CHOCOLATE CAKE 8 ounces (225 g) of bittersweet darkish chocolate, chopped ½ cup (125 mL) of butter 4 eggs ½ cup (125 mL) of white sugar 2 tablespoons (30 mL) of cocoa powder 1 tablespoon (15 mL) of purely natural vanilla extract FOR THE whipped cream 2 cups (500 mL) of whipping product, chilled 2 tablespoons (30 mL) of brown sugar 1 tablespoon (15 mL) of organic vanilla extract Preheat your oven to 400°F (200°C). Switch on your convection lover if you contain one. Flippantly butter a muffin pan and grime just about every muffin cup with sugar, tapping out the more. Throw the chocolate and butter into a large bowl established more than a marginally scaled-down pot of simmering water. Stir until the chocolate is approximately melted, then remove against the warm and whisk right up until smooth. In a medium bowl, whisk alongside one another the eggs, sugar, cocoa powder and vanilla until perfectly mixed. Whisk the egg mixture into the chocolate until smooth. Divide the batter frivolously in between the composed muffin cups. Bake for 10 minutes. Go pan to a rack. As the cakes interesting, their facilities will cave in. Though the cakes bake, whisk alongside one another the whipping product, sugar and vanilla till business, creamy peaks kind, 3 to 5 minutes by means of hand, significantly less with a mixer. Every time the cakes are neat sufficient to control, convert them out of the pan. Best with spoonfuls of whipped cream.","directions":"","url":"https://recipe.bluelayer.org/recipe/1853/fallen-chocolate-cake-loaded-with-whipped-product"},{"id":"1852","title":"YOUR CHOCOLATE COCONUT PUDDING AND YOUR Little ones’ WHIPPED Product","ingredients":"YOUR CHOCOLATE COCONUT PUDDING AND YOUR Little ones’ whipped cream FOR THE PUDDING 12 ounces (340 g) of bittersweet dim chocolate 2 cans (14 ounces/400 mL each and every) of coconut milk ¼ cup (60 mL) of brown sugar or molasses 1 teaspoon (5 mL) of ground allspice (for optional not known style) 2 photos of spiced rum if the little ones Aren’t above 1 tablespoon (15 mL) of organic vanilla extract FOR THE whipped cream 1 cup (250 mL) of whipping product, chilled 1 tablespoon (15 mL) of any sugar, honey or molasses (or ¼ cup/60 mL of your favourite jam, jelly or marmalade) 1 tablespoon (15 mL) of purely natural vanilla extract A shot of your favourite booze if the spirit moves you Chop the chocolate into smallish chunks and chuck into a medium bowl. in a small saucepan, convey the coconut milk, brown sugar and allspice to a furious boil, then mechanically pour around the chopped chocolate. Splash in the rum and vanilla. Whisk slowly and gradually until the chocolate is melted and tender. Divide the pudding about your most popular vessels, address the look with plastic wrap, and chill right up until business, at minimum amount an hour. In the meantime, freeze a medium bowl. After you’re well prepared to serve, geared up Surgical procedure whipped cream. Evaluate the product into the frozen bowl and observe with your option of sweeteners and flavorings. Whisk the operates vigorously right up until business, creamy peaks kind, 3 to 5 minutes through hand, a lot less with a mixer. top the puddings, get your spoons, serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1852/your-chocolate-coconut-pudding-and-your-little-ones-whipped-product"},{"id":"1787","title":"Woman’S KISSES","ingredients":"Baci di dama 3/4 cup (100 g) roasted hazelnuts 1/4 cup (25 g) blanched almonds 1/2 cup furthermore 2 tbsp. (125 g) sugar 1/2 cup (125 g) unsalted butter, Softened at room temperature, As well as further more for baking sheet 1 cup (125 g) all-explanation flour, Moreover a lot more for dusting 3/8 cup (30 g) unsweetened cocoa Powder 3 1/2 oz. (100 g) dim chocolate In a blender or foodstuff processor, pulse the hazelnuts and almonds With the sugar until finely ground In a bowl, mix the hazelnut blend with the butter. In yet another bowl, sift with each other the flour and cocoa, then stir it into The butter blend just until provided. Wrap the mixture within plastic wrap and refrigerate for at bare minimum 30 minutes. Warm the oven to 325°F (160°C). On a fresh, flippantly floured perform seem, roll out the chilled mixture- Ture to a thickness of around 3/8 inch (1 cm). Slice out disks with Pastry rings 5/8 to 3/4 inch (1.5 to 2 cm) in diameter and condition Into balls. Prepare the balls on a flippantly buttered, floured (or parchment- Protected) baking sheet. Bake for 15 minutes. Enable awesome thoroughly, then move, rounded facet down, to a twine Rack. In the meantime, soften the chocolate in a heatproof bowl mounted about (not in) a pan of simmering water, or in the microwave. Allow for it Interesting right up until it commences to crystallize. Pour a minor on melted chocolate just about every of fifty percent the batch of cook- Ies. Area the flatter facet of an additional cookie on top of each individual and Let the woman’s kisses to preset for 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1787/woman-s-kisses"},{"id":"1714","title":"Chocolaty Peanut Butter Ice Product Cake","ingredients":"Chocolaty Peanut Butter ice cream Cake Crust 1 cup dates 1/2 cup hemp seeds 1/3 cup entire flax seeds 3 tablespoons cacao powder Filling 3 frozen bananas 1 cup dates 2 cups cashews 2 tablespoons coconut oil 1 1/4 cups water or vegan milk 1/4 cup cacao powder 2 tablespoons nut butter Uncooked chocolate sauce Fave nut butter Preparing 1. To create the crust: pulse the hemp and flax seeds and cacao in your food items processor Till they turn into a difficult flour, then add the dates and procedure right up until sticky. Drive into The backside and up the aspects of a spring kind pan. Put in the refrigerator. 2. To create the filling: mixture all the ingredients until smooth, introducing water or vegan Milk as needed to deliver it creamy. Spread flippantly into your crust, sometimes Swirling inside nut butter and chocolate sauce. Put in the freezer right away or till frozen Sturdy, and permit it thaw a small little bit just before serving. Regularity ought to be creamy.","directions":"","url":"https://recipe.bluelayer.org/recipe/1714/chocolaty-peanut-butter-ice-product-cake"},{"id":"1712","title":"Chocolate Decadence Zucchini Cake","ingredients":"Cake Cooking spray 1 tablespoon all-cause flour 3/4 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup (4 ounces) block-style and design excess weight-totally free product cheese, softened 1/3 cup vegetable oil 2 superior eggs 2 huge egg whites 1 teaspoon vanilla extract 2 1/2 cups all-explanation flour 1/2 cup unsweetened cocoa 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup fat-free of charge buttermilk 2 cups shredded zucchini 2/3 cup semisweet chocolate chips 1/4 cup chopped walnuts Glaze 3/4 cup powdered sugar 3 tablespoons unsweetened cocoa 8 teaspoons excess weight-totally free milk 2 tablespoons semisweet chocolate chips 1 teaspoon fast espresso granules 1/2 teaspoon vanilla extract Planning 1. Preheat oven to 350°. 2. To plan cake, coat a 12-cup Bundt pan with cooking spray; grime pan with 1 Tablespoon flour. 3. Room sugars, product cheese, and vegetable oil in a large bowl, and combat with a mixer At medium tempo till effectively merged (about 5 minutes). add eggs and egg whites, 1 at A year, overcoming nicely at the time each addition. Fight in 1 teaspoon vanilla extract. 4. Evenly spoon 2 1/2 cups flour into dry measuring cups, and issue with a knife. Add 2 1/2 cups flour and up coming 5 ingredients (2 1/2 cups flour for the duration of cinnamon) In a medium bowl, stirring very well with a whisk. 5. Add flour mix and buttermilk alternately to sugar mix, setting up and finishing With flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and ridiculous. Pour batter Into penned pan. Bake at 350° for 1 hour or until a picket pick out inserted within cake Will come out new. Interesting in pan 10 minutes on a cord rack; remove to pan. Neat Carefully on twine rack. 6. To plan glaze, add 3/4 cup powdered sugar and 3 tablespoons cocoa in a Tiny bowl; stir with a whisk. Mix milk, 2 tablespoons chocolate chips, espresso, And 1/2 teaspoon vanilla extract in a 1-cup glass evaluate. Microwave at medium 45 Seconds or until chocolate melts, stirring once 20 seconds. mix powdered sugar Mixture with chocolate blend, stirring with a whisk. Drizzle glaze previously mentioned cake.","directions":"","url":"https://recipe.bluelayer.org/recipe/1712/chocolate-decadence-zucchini-cake"},{"id":"1710","title":"Chocolate Cake","ingredients":"Ingredients 2 cups all-explanation flour 1 1/3 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 3/4 teaspoon wonderful salt 2/3 cup unsweetened Dutch-treatment cocoa powder 1 teaspoon quick coffee powder 1/2 cup boiling water 1 tablespoon vanilla extract 1 cup lowfat (2%) Greek-style and design yogurt 1/2 cup 1% lowfat milk 1/3 cup canola oil 1 large egg 1 heavy egg white 1/3 cup currants, moist in sizzling water for 1 instant, drained 1/2 cup chopped semisweet or bittersweet chocolate Confectioners’ sugar for dusting Preparing 1. Preheat the oven to 325 ranges F. Generously spray a 10-inch Bundt pan with Cooking spray. 2. Mix the flour, sugar, baking powder, baking soda, cardamom, and salt in a Medium bowl. mix the cocoa and coffee powder in a small bowl. Pour the Boiling water about the cocoa blend, whisking until smooth. Stir in the vanilla. 3. Whisk jointly the yogurt, milk, oil, egg, and egg white in a huge bowl; stir in the Cocoa mixture until merged. Little by little add the flour mixture, stirring specifically until Mixed. Stir in the currants and chopped chocolate. 4. Pour the batter into the pan. Bake in the centre of the oven right up until a cake tester inserted In the cake arrives out fresh, relating to 50 minutes. Awesome on a baking rack for 10 minutes, Then flip the cake out on to a baking rack to amazing totally. Dirt generously with Confectioners’ sugar basically prior to serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1710/chocolate-cake"},{"id":"1691","title":"Chocolate Crêpes with Chocolate Chip Ricotta Filling","ingredients":"1 recipe Chocolate Crêpes Chocolate Chip Ricotta Filling: ¾ cup heavy cream 2 tablespoons granulated sugar 1 cup ricotta cheese, reduced-bodyweight milk, or full milk 1 tablespoon almond-flavored liqueur (Amaretto, optional) 4 ounces ⅔ cup) semisweet mini chocolate chips Raspberry Coulis: 1 (12-ounce) bag unsweetened frozen raspberries, thawed 2 tablespoons confectioners’ sugar 2 teaspoons fresh lemon juice Plan the crêpes in accordance to the recipe and fastened apart. Plan the filling: in a medium-sizing bowl, applying an electric powered mixer fixed at large, overcome the product and granulated sugar until smooth peaks kind. Eliminate the mixer tempo to medium and battle in the ricotta cheese and liqueur, if preferred. Fight right up until the mixture is rigid, around 45 seconds. Taking a rubber spatula, carefully and cautiously fold in the chocolate chips. Protect with plastic wrap and chill till geared up to employ. Plan the coulis: in a foodstuff processor equipped with the metallic blade, mix the raspberries, confectioners’ sugar, and lemon juice, and treatment until pureed. Pressure the mix all through a medium-great sieve established over a minor bowl; discard the seeds. To acquire the crêpes: Area 1 crêpe on a perform show up and spoon ¼ cup of the filling down the middle. Fold the crêpe in 50% around the filling, then fold the crêpe in fifty percent once again to kind a triangle. Location thefolded crêpe on a serving platter. Fill and fold the remaining crepes. serve with raspberry coulis. Can make 12 crêpes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1691/chocolate-cr-pes-with-chocolate-chip-ricotta-filling"},{"id":"1689","title":"Simple Crêpes","ingredients":"1 cup all-motive flour ¾ cup milk ¾ cup water 3 large eggs, at house temperature 2 tablespoons butter, melted &amp; cooled ½ teaspoon salt In a food items processor equipped with the steel blade, add all of the ingredients and course of action for 10 to 15 seconds, or until tender. Scrape down the aspects of the bowl and technique for 5 to 10 seconds additional. Move the batter to a medium-dimension bowl, address with plastic wrap, and chill for 1 hour. Heat a 6-inch crêpe pan or low skillet above medium-superior heat until very hot, or until a couple drops of water sizzle on the appear. Frivolously grease the pan. Pour above 3 tablespoons batter into the pan, tilting to coat the backside frivolously. Cook for about 1 second, or until the edges appear to be lacy and get started to pull absent versus the pan. Just before turning the crêpe, elevate the edges to keep an eye on that the underside is frivolously browned. Switch the crêpe and cook for 15 to 30 seconds, or until the underside is evenly browned. Move the crêpe to a sheet of waxed paper. Repeat with the remaining batter, greasing the pan as required. Can make 14 crêpes. Take note: Crêpes can be intended in advance. Stack thoroughly cooled crêpes, wrap with foil, and refrigerate up to 5 times or freeze up to 2 weeks. Thaw at area temperature. Crêpes with Butter and Sugar: Plan the crêpes in accordance to the recipe. As quickly as every crêpe is accomplished, brush one aspect with 1 teaspoon melted butter and sprinkle with ¾ teaspoon sugar. Fold the crêpe into quarters and shift it to a warmed serving platter. Sprinkle the stuffed crêpes with even more sugar and serve routinely. Beautify with sprigs of fresh mint, if most popular. Chocolate Crepes: in a food items processor equipped with the steel blade, mix ¾ cup all-explanation flour, ¾ cup milk, ¾ cup water, 6 tablespoons unsweetened nonalkalized cocoa powder, 3 large eggs, ¼ cup sugar, 3 tablespoons melted unsalted butter, 1 teaspoon all-natural vanilla extract, and ¼ teaspoon salt. Procedure for 10 to 15 seconds, or right up until nicely put together. Scrape down the aspects of the bowl and treatment all over again for 5 to 10 seconds. Shift the blend to a medium-dimensions bowl, cover with plastic wrap, and chill for 1 hour. Cook as directed. Makes 12 crêpes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1689/simple-cr-pes"},{"id":"1670","title":"Mocha Waffles with Mascarpone","ingredients":"Mascarpone Topping: 1 cup hefty product ½ cup mascarpone 3 tablespoons granulated sugar 2 tablespoons dim rum Mocha Waffles: ¾ cup all-explanation flour ¾ cup cake flour ¾ cup nonalkalized unsweetened cocoa powder ¾ cup granulated sugar 1½ teaspoons baking powder ½ teaspoon baking soda 2 tablespoons fast espresso powder ¼ cup sizzling freshly brewed espresso 2 ounces unsweetened chocolate, melted 5 tablespoons butter, melted 1¼ cups sour cream 3 large eggs, at room temperature 1 teaspoon organic vanilla extract Cocoa &amp; confectioners’ sugar, for decoration (optional) Fresh new raspberries, for decoration (optional) Plan the topping: in a medium-measurement bowl, getting an electrical mixer mounted at superior, overcome the product until smooth peaks kind. add the mascarpone, granulated sugar, and rum, and fight for 15 to 30 seconds, or until the mixture is properly merged and rigid. Deal with with plastic wrap and chill till geared up to serve. (It can be manufactured 3 to 4 hrs in advance.) Plan the waffles: Preheat the oven to 200°F. Preheat a waffle iron. in a medium-measurement bowl, sift alongside one another equally flours, the cocoa powder, granulated sugar, baking powder, and baking soda. In a small bowl, dissolve the immediate espresso in the brewed espresso. Stir in the chocolate and butter. In a different medium-dimension bowl, whisk jointly the sour cream, eggs, and vanilla. Pour this blend and the espresso mixture into the dry ingredients, stirring to kind a comfortable batter. Evenly grease or spray the grids of the waffle iron. Observe the brand name’s directions, or spoon about ⅓ cup batter (selection may differ with dimensions of iron) on to the sizzling iron and spread it approximately to the corners of the grids. Stop the lid and bake for about 1 instant, or till the edges are preset (they will not be crisp) and they do not adhere to the grids. Move the baked waffles to a baking sheet or ovenproof platter and maintain sizzling in the oven. Repeat with the getting batter. Go the waffles to warmed plates and best every serving with the mascarpone product. Filth with cocoa and confectioners’ sugar and serve with raspberries, if desired. Tends to make 8 to 10 waffles. Raspberry Puree &amp; Sorbet Topping: in a food items processor equipped with the steel blade, mix 2 pints fresh new raspberries or 2 12-ounce baggage frozen raspberries, thawed, and 2 tablespoons confectioners’ sugar; method till pureed. Stress the puree during a medium-fantastic sieve established more than a medium-measurement bowl; discard the seeds. Stir inside 2 teaspoons lemon juice. serve the waffles at room temperature, topping every serving with a scoop of retail outlet-purchased raspberry sorbet and 3 tablespoons of the raspberry puree. Banana, Coconut &amp; Chocolate Topping: in a small skillet, toast ½ cup flaked coconut previously mentioned medium warm, stirring consistently, for 2 to 3 minutes, or till golden brown. Remove the skillet to the heat and established apart. in a medium-sizing skillet previously mentioned medium heat, soften 4 tablespoons unsalted butter. Stir in 3 tablespoons darkish brown sugar. add 3 ripe medium-sizing bananas, sliced, and cook, stirring continuously, for more than 3 to 4 minutes, or till softened. serve the waffles sizzling, topping every serving with the sliced bananas. Drizzle with retail store-purchased warm fudge or chocolate sauce and adorn with the toasted coconut.","directions":"","url":"https://recipe.bluelayer.org/recipe/1670/mocha-waffles-with-mascarpone"},{"id":"1589","title":"Fresh YORK–Layout EGG Product","ingredients":"3 tablespoons chocolate or vanilla syrup ⅓ cup chilly whole milk ¾ cup chilly seltzer or club soda Whipped cream (optional) Chocolate sprinkles (optional) 1. in a tall glass mix the syrup and milk. Vigorously stir the syrup and milk When pouring in the seltzer in a constant move. The continual stirring will support to serve the egg product its regular creamy mind of froth. 2. Garnish the egg product with whipped cream and chocolate sprinkles, if preferred. Shots Egg creams usually involve neither eggs nor product. Consequently … why the popularity? One tale states that this late 19th-century Fresh York creation snagged its namesake for the white foam ultimate layer, which resembles crushed egg whites.","directions":"","url":"https://recipe.bluelayer.org/recipe/1589/fresh-york-layout-egg-product"},{"id":"1571","title":"Frozen 'Boo'-nana Pops","ingredients":"1 medium banana<br>1 cup Wonderful good quality white chocolate<br>8 mini chocolate chips for eyes<br>4 popsicle sticks","directions":"Reduce banana in 50% lengthwise, then in 50 percent to deliver 4 quarters. Add popsicle sticks into bananas, and freeze bananas on a wax paper protected cookie sheet. Every time the bananas are frozen, fill a espresso mug with chocolate. Soften chocolate in the microwave 30 seconds at a period, stirring until the chocolate is melted and comfortable. Dip the bananas one at a season into the chocolate, scraping off the additional chocolate against the back again of the banana, and destination it on a cookie sheet coated with wax paper. Out of the blue add the chocolate chips for the eyes right before the chocolate hardens (you consist of to operate suddenly in this article). Return to the freezer till frozen and prepared to consume. Try to eat frozen.","url":"https://recipe.bluelayer.org/recipe/1571/frozen-boo-nana-pops"},{"id":"1566","title":"Smarter Foods Possibilities 101: Pointers for Active Females","ingredients":"Summertime is occasionally synonymous with seashores, ballparks and barbecues, all selling tempting treats and snacks. To a great number of girls who are looking at their fat, the again-to-faculty year is an great season to enroll within their private \"Creating Smarter Foodstuff Possibilities 101\" system and refocus on a wholesome food plan and healthier daily life. To aid this sort of active females create wiser foodstuff solutions, fat Watchers contains partnered with foods model Sunrise Foodstuff Items Inc. to crank out a line of lovable baked solutions that deliver the quality in consolation, portability and flavor. Out there national in carrot, lemon and chocolate snack cakes and blueberry and double chocolate muffins, Excess weight Watchers adorable baked solutions meet urge for food and are lessen in energy and weight than common sweets. \"We all have to have versatility in our life, be it in our each day agenda or in our foods solutions,\" claimed Schryse Williams, vice president of client companies for Sunrise Food items Goods. \"It's all more than balance and providing buyers the possibility to create advisable possibilities.\" Optimum food can match into a nutritious diet plan - in moderation. Some ideas for developing smarter foods alternatives consist of: * Move entire grain. Try to eat 3 or even further 1-ounce servings of complete-grain merchandise for each working day, together with a few servings of enriched grains. * Consume calcium-abundant meals. Try to eat 2 cups for each working day of bodyweight-totally free or small-excess weight milk or milk goods. * Uncover balance involving actual physical video game and foodstuff you try to eat. Create certain you aren't getting inside even further energy than you're utilizing or burning. * Minimize usage of saturated and trans extra fat. Trans body fat add been associated to amplified chance of center disorder. Seem for small or no trans body fat on the label. * Consider hectic. Partaking in month-to-month bodily recreation and eradicating sedentary routines can boost optimistic fitness, emotional properly-getting and a wholesome system excess weight. * Dimension does make a difference. Shopping for snacks in tiny, patient systems for section take care of assists to keep a healthier everyday living.","directions":"","url":"https://recipe.bluelayer.org/recipe/1566/smarter-foods-possibilities-101-pointers-for-active-females"},{"id":"1510","title":"Kitchen area Mysteries: The Fondue Pot","ingredients":"One of the largest unsolved mysteries of the kitchen area is the fondue pot. Fondue pots are a well known bridal registry product or service and they are generally offered as household warming presents. However by the period the thank you playing cards consist of been shipped, the fondue pot consists of constantly disappeared by no means to be listened to to once more. They wind up in the back again of a closet or in the attic or some are even re-proficient. Why does absolutely everyone require a fondue pot nevertheless no one at any time will become over to producing fondue? Fondue is straightforward to deliver. Indeed there are some recipes that want sautéing veggies or marinating meat right away and some use unique ingredients that you received’t obtain at the grocery store. These patterns of recipes flavor fantastic nevertheless they are the cause that your fondue pot is accumulating dirt rather of remaining made use of. The most important to turning out to be employ the service of out of your fondue pot is to pick out incredibly uncomplicated recipes that are uncomplicated to deliver this kind of as the recipes listed underneath. One is a uncomplicated cheese fondue that substitutes every month Swiss Cheese for the extra high priced and more challenging to identify Gruyere cheese. The 2nd recipe is Mocha Fondue, a need to check out recipe for espresso and chocolate enthusiasts. After once more this is a recipe with uncomplicated ingredients and very simple guidance. Swiss Fondue 2 cups dry White Wine 1 Garlic Clove 1 lb Swiss Cheese 3 tbsp Flour 1 tbsp Lemon Juice 1/4 tsp White Pepper Salt to taste Nutmeg to taste Rub the within of the fondue pot with the garlic clove and add clove to pot Heat up the White Wine &amp; Lemon Juice on medium small warm - ought to be warm nonetheless do not boil Blend Flour and Cheese in a bowl Little by little add cheese blend although stirring Add remainder of ingredients whilst stirring Optional: add a splash of Kirsch or Blackberry Brandy To Dip: Italian bread slash into cubes, greens, flat breads Mocha Fondue 8 oz Semisweet Chocolate 1/2 cup Sizzling coffee or Espresso 3 tbsp Granulated Sugar 2 tbsp Butter 1/2 tsp Vanilla Extract Chop chocolate into reduced ingredients and fastened apart Heat coffee and sugar in fondue pot on reduced warm Little by little add chocolate and butter even though stirring Add Vanilla Optional: add a splash of Irish Product To Dip: Angel Food items Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows Fondue can be basic to deliver and it’s undoubtedly exciting. The principal is to Use straightforward recipes as a result that you can pay back your period having fun with fondue and not stressing over turning out to be a complex recipe straight. Isn’t it season that your fondue pot turned a long lasting fixture on your countertop. You can totally free up some space for it by moving the crock pot into the closet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1510/kitchen-area-mysteries-the-fondue-pot"},{"id":"1478","title":"Coconut Macaroon Nests","ingredients":"3/4 cup (versus<br>5 superior) egg whites<br>6 tbsp granulated sugar<br>10 oz sweetened coconut flakes (I employed Baker’s)<br>1/2 tsp<br>almond extract<br>1/4 tsp vanilla extract Pinch of salt Cooking spray<br>72 mini Cadbury chocolate eggs","directions":"In a large saucepan add egg whites, sugar and coconut flakes and cook over medium-small heat, stirring continually right up until all the ingredients mix alongside one another, about 12 minutes. The mixture need to be sticky and wet, not dry. Remove versus heat and stir in the almond and vanilla extracts. Established apart and make it possible for it interesting 10 minutes, ought to be heat. Preheat the oven to 300°F. Spray a nonstick a mini muffin tin with oil. Lose heaping tablespoons into the tin, evenly push mixture into the backside and up the facets of the tin to create “nests” with the again of the measuring spoon. Bake 22 to 25 minutes, or until golden. Enable it neat 10 minutes, then thoroughly remove to the tin. Prepare the nests and top each and every with 2 mini chocolate eggs. Makes 36.","url":"https://recipe.bluelayer.org/recipe/1478/coconut-macaroon-nests"},{"id":"1477","title":"Chocolate Pistachio Biscotti","ingredients":"1-2/3 cup all motive flour 1/2 cup unsweetened favourable top quality cocoa powder 1-1/2 tsp baking powder Pinch of salt 3/4 cup full pistachios 2 oz butter (1/4 cup), softened 3/4 cup superfine sugar (you can put sugar within food items processor) 2 hefty eggs Preheat oven to 375°. Line baking sheet with parchment paper. In a medium bowl, mix flour, cocoa powder, baking powder, and salt. add pistachios, and blend. In a mixer, mixture butter and sugar on medium pace for 1-1/2 minutes. add eggs, one at a year. Add the dry ingredients and mixture on small pace till particularly merged to deliver a dough. Remove the dough and utilizing your palms, divide the dough into 2 or 3 areas and kind into very long flat styles about 8 extended x 1-1/2 inches huge. Space on the protected baking sheets and bake 20 minutes. At the time interesting plenty of to manage, carefully lower the loaves on the mind-set into 1/2 inch slices (a serrated bread knife functions most straightforward). Return to the baking sheet fitting as lots of as you can on the baking sheet, you might require to do this within batches. Bake the biscotti for one more 3-4 minutes on just about every aspect, considerably less if you which add it softer. Tends to make above 24.","directions":"","url":"https://recipe.bluelayer.org/recipe/1477/chocolate-pistachio-biscotti"},{"id":"1473","title":"Banana Product Pie","ingredients":"8 servings<br>9 inch low bodyweight Graham Cracker Crust (or home made)<br>4 oz<br>1/3 much less bodyweight Philadelphia Product Cheese<br>1/4 cup small fat sour cream<br>1/4 cup sugar<br>1 tsp vanilla extract<br>6 oz Tru Whip<br>2 medium bananas, sliced Chocolate shavings, optional","directions":"In a large bowl, whip product cheese, sour cream, vanilla and sugar for a number of minutes until blended effectively. add Tru Whip and whip until smooth. Put banana slices on the crust,t op with filling and chill for a couple of hrs, until company. Best with shaved chocolate if preferred just before serving.","url":"https://recipe.bluelayer.org/recipe/1473/banana-product-pie"},{"id":"1424","title":"St Patricks Working day Cake Pops","ingredients":"16.5 oz offer yellow cake mixture<br>6 oz undeniable weight-free of charge Greek yogurt (Chobani)<br>1 cup water<br>2 heavy egg whites<br>1 tsp vanilla extract Baking spray<br>48 oz Wilton blue chocolate sweet melts (20 oz measured within n.i)** M&amp;m’s minis (for the rainbow)<br>48 mini marshmallows, slice inside<br>50 percent<br>48 lollipop sticks Styrofoam block","directions":"Add all the cake ingredients in a high blending bowl and combat until mixed. Point the batter into a pastry bag or high ziplock bag with the suggestion slash off. Pipe the batter into the penned cake pop pan and bake about 18 Minutes (I rotated the pan at the time 10 minutes to be certain they baked Frivolously). Allow for it relax 5 minutes prior to opening the pan. Level cake balls on a twine rack and repeat with getting batter. Making use of a scissor, slash the seam off the balls. Refrigerate the cake balls for more than 45 minutes, this assists the chocolate adhere to the cake. Soften some of the chocolate in the microwave in accordance to bundle guidance, very careful not to burn up the chocolate. Add the idea of the adhere into the melted chocolate, then into the cake ball (this assists keep the adhere within Space). In batches, soften remaining chocolate. Dip the cake Pops into the chocolate, permit the added drip off then issue adhere on a Styrofoam block regarding a second, and out of the blue add the m&amp;ms and marshmallows to taste a rainbow. Makes in excess of 48 balls.","url":"https://recipe.bluelayer.org/recipe/1424/st-patricks-working-day-cake-pops"},{"id":"1421","title":"Cake Balls","ingredients":"16.5 oz bundle yellow cake mixture<br>6 oz simple fat-free of charge Greek yogurt (Chobani)<br>1 cup water<br>2 heavy egg whites Baking spray<br>48 oz Baker’s white chocolate (20 oz measured within n.i)* Mini chocolate chips for the eyes<br>1 wood skewer","directions":"Preheat oven to 350°F. Flippantly spray a the cake pop pan with baking spray. Blend the cake mixture, yogurt, 1 cup water and egg whites in a large blending bowl and overcome until put together. House the batter into a pastry bag or large ziplock bag with the idea slash off. Pipe the batter into the composed cake pop pan and bake relating to 18 minutes (I rotated the pan right after 10 minutes to be confident they baked lightly). Allow it relax 5 minutes prior to opening the pan. Destination the cake balls on a twine rack and repeat with getting batter. Having a scissor, slash the seam off the balls. Refrigerate the cake balls for relating to 45 minutes, this can help the chocolate adhere to the cake. Soften some of the chocolate in the microwave in accordance to deal Instructions, thorough not to over warm the chocolate. If it’s as well thick Add a shed of oil to skinny out. Use the picket skewer and add into the cake ball, then dip in melted Chocolate. Make it possible for the extra drip off then location each and every ball on parchment or Wax paper. Location being chocolate into a piping bag and drizzle on to the tops of the balls to deliver a criss-cross affect to resemble a mummy wrap. Location the mini chocolate chips over the chocolate for eyes and fixed apart to dry. Makes 48-50 balls. *I weighed the chocolate on just about every ball to compute the dietary data. Though the recipe calls for 48 oz of chocolate, not all of it will be utilized, however you will however want to get more as a result you add sufficient to coat the cake balls. I measured 0.4 oz of chocolate on every cake ball.","url":"https://recipe.bluelayer.org/recipe/1421/cake-balls"},{"id":"1420","title":"Slender Mini Pumpkin Chocolate Chip Muffins","ingredients":"1/2 cup white full wheat flour (King Arthur) 3/4 cups unbleached all explanation flour (King Arthur) 3/4 cup uncooked sugar 3/4 tsp baking soda 1 3/4 tsp pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp salt 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 2 tbsp virgin coconut oil (or canola) 2 higher egg whites 2 tsp vanilla extract Baking spray 2/3 cup mini chocolate chips","directions":"","url":"https://recipe.bluelayer.org/recipe/1420/slender-mini-pumpkin-chocolate-chip-muffins"},{"id":"1416","title":"Slender Frozen Incredibly hot Chocolate","ingredients":"1<br>1/2 cups fat no cost milk<br>1 cup ice<br>4 tbsp Ovaltine<br>Abundant Chocolate (or Chocolate Malt style)<br>1 tbsp unsweetened cocoa powder<br>2 tbsp pounds cost-free whipped topping (optional) Shed of peppermint extract (optional)","directions":"Pour the milk and ice into your blender. add in the ovaltine, cocoa powder, and whipped topping (optional – you may moreover depart this for the best as an alternative). Blend 3-4 minutes until the ice is thoroughly chopped and the mix is thick and icy. Pour into 2 eyeglasses, and serve instantly.","url":"https://recipe.bluelayer.org/recipe/1416/slender-frozen-incredibly-hot-chocolate"},{"id":"1400","title":"Pumpkin Cheesecake Shooters","ingredients":"3 (1.5 oz general) full chocolate graham crackers<br>4 oz<br>1/3 fat product cheese, softened<br>1/2 cup<br>all-natural canned pumpkin<br>1 tsp organic vanilla extract<br>3 tbsp dim brown sugar, unpacked<br>1 tsp pumpkin pie spice<br>1/4 tsp nutmeg1/4 tsp cinnamon","directions":"Crush graham crackers in a foodstuff processor. Fixed apart. In a large bowl combat the product cheese till soft with an electric powered mixer. add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Battle until perfectly merged and creamy. Seek the services of a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; mix right up until no streaks keep on being. Desired destination in a piping bag or ziplock bag with a corner snipped off. To obtain: Sprinkle 1/2 teaspoon of graham cracker crumbs on the backside of every shot glass. Pipe a layer of pumpkin cheesecake on to the graham cracker crust (about 1 tbsp) adopted through a layer of whipped topping. Repeat a instant layer and full with a further sprinkle of crumbs. add low spoons and fridge until organized to serve. *Just about every shot glass incorporates 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs amount.","url":"https://recipe.bluelayer.org/recipe/1400/pumpkin-cheesecake-shooters"},{"id":"1365","title":"Extraordinary Flour-fewer Brownies","ingredients":"1 (14 oz) canned reduced-sodium black beans, rinsed<br>and drained<br>2 higher eggs<br>1/2 cup cocoa powder<br>3/4 cup sugar<br>1/2 teaspoon oil<br>1 tablespoon unsweetened<br>almond milk (or dairy, skim)<br>1 teaspoon balsamic vinegar<br>1/2 teaspoon baking powder<br>1/2 teaspoon baking soda<br>1/2 teaspoon of freshly ground espresso or quick espresso<br>1 cup semisweet chocolate chips, separated (Hershey’s)","directions":"Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch sq. baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all facets. Add the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and espresso in the blender till gentle and pour into a bowl. Fold in 1/2 cup chocolate chips till put together. Pour the brownie batter into the penned pan. Sprinkle the remaining chocolate chips flippantly about the final of the brownies. Bake the brownies right up until a toothpick will come out fresh, more than 30 to 32 minutes. Make it possible for the brownies to awesome carefully prior to reducing them into squares.","url":"https://recipe.bluelayer.org/recipe/1365/extraordinary-flour-fewer-brownies"},{"id":"1364","title":"Banana Break Bars","ingredients":"1/3 cup quinoa, rinsed perfectly<br>1/2 cup water<br>2 cups effortless rolled oats (use gf oats for gluten cost-free)<br>1 teaspoon ground cinnamon<br>1/2 teaspoon baking soda<br>1/2 tsp fine sea salt<br>1-1/2 cups<br>amazingly ripe mashed bananas<br>1 heavy egg, crushed<br>1/4 cup uncooked honey (or normal maple syrup)<br>1 tbsp virgin coconut oil<br>2 tsp vanilla extract<br>1/2 cup dried cherries (or craisins)<br>1/3 cup chopped toasted walnuts or pecans<br>1/4 cup mini semi-sweet chocolate chips","directions":"Line a 9 x 13 baking pan with 2 ingredients of foil or parchment paper, criss-crossing more than as a result they fold over the pan; spray with non-adhere cooking spray. Preheat the oven to 325°F. Mix the quinoa and water in a lower saucepan and convey to a boil over medium-large warm. Avoid warm to lower, cover and simmer 10 to 12 minutes or until liquid is hardly absorbed. Remove against heat. Protect and enable stand for 5 to 6 minutes, remove lid and fluff with a fork. Shift to a medium bowl and allow it awesome carefully. Add with each other the oats, cinnamon, baking soda, and salt in a huge bowl. Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir right up until basically combined. add the banana mix to the oats blend and stir until particularly put together. Combine within dried cherries, walnuts and chocolate chips. Spread the batter flippantly around the composed pan. Bake for 30 to 35 minutes, or till the top is golden brown and a toothpick inserted in the heart arrives out fresh. Move to a twine rack and amazing comprehensively. For least complicated good results, refrigerate 20 minutes ahead of reducing. Making use of the liner, carry the mixture versus the pan and go to a slicing board. Slice into 16 bars and refrigerate or freeze to retail store.","url":"https://recipe.bluelayer.org/recipe/1364/banana-break-bars"},{"id":"1349","title":"A Espresso Cup- A Present For All Cases","ingredients":"Shopping for a espresso cup is a fantastic present thought for all circumstances. You could have to have to look at delivering anyone you treatment around a espresso cup. It tends to make a exceptional present since it is as a result exclusive and can be custom made to match each bash. The espresso cup can be procured in a amount of designs and measurements, within all varieties of hues and patterns, like slogans and trademarks that are sure to impress or consider a chuckle against the receiver of this suitable reward thought. Try out offering a espresso cup to a relished one these days and keep an eye on their confront light up as they start to get pleasure from a very hot steaming cup of tea in their brand name fresh specialty mug. The espresso cup or mug may perhaps that would be acquired for a birthday or anniversary may be published with the day of their unique working day released on it or the espresso cup may well comprise Xmas plans decorated on it to create a distinctive Xmas reward. Supplying a Xmas cup around the vacations is a very good route to receive americans to really feel that Xmas spirit calendar year spherical as they consume in opposition to their reward cup. A further Wonderful route to offer a espresso cup would be a christening present as you may possibly commemorate the celebration with a picture of the little one on the espresso cup to offer to the kid as soon as they are more mature. There are too cups that symbolize area sports activities groups, enterprises and charities. Those people create very good items and can additionally be made use of to enhance money for the athletics admirer or social club. You can decide on a colorful and imaginative structure offering their preferred sporting activities employeess emblem and energy to there to acquire an amazing present knowledge. Tailored cups: Those designs of espresso cups can be generated individual to regardless of what extent you require to. They can add a picture of anyone or some exclusive stage published on it or even a delight in poem or a visualize of your puppy. Visualize the appealing humour of ingesting a cup of espresso against a espresso cup with your deal with on it! Terrific Additions Alongside with your espresso cup, there is a assortment of espresso-identical items you can think about offering. Easter is a positive year to Deliver a espresso cup as you can fill the cup with an egg or chocolates. You might additionally add espresso beans or tea in the mug as element of a offer and string it collectively with a one of a kind bow. You can as well offer you matching espresso instruments or other goods that effort very well with the cup these as espresso manufacturers or specialty espresso resources this sort of as a grounds push that assists crush people beans into luscious ground espresso. The choices are countless in phrases of furnishing a reward to the espresso husband or wife in your loved ones, as a result consider it out with a uncomplicated espresso cup and effort and hard work your route up. Your buddies and relatives will be stunned at how considerate you can be!","directions":"","url":"https://recipe.bluelayer.org/recipe/1349/a-espresso-cup-a-present-for-all-cases"},{"id":"1348","title":"A Bakers Guide To Chocolate","ingredients":"Whats the variation amongst bittersweet chocolate and semisweet chocolate? Can I seek the services of Dutch cocoa in all my recipes speaking to for cocoa? Knowledge the variance within chocolate and how they are applied is vital to baking. in this guide, well understand the attributes of all those chocolates applied within baking. Cocoa is the dry chocolate powder derived to chocolate alcoholic beverages. It arrives in 2 layouts: organic and natural and Dutch method. Dutch processed cocoa is processed with an alkaline. It is a bit darker, smoother, and added quickly dissolved than organic cocoa. in lots of recipes, organic cocoa and Dutch cocoa are not interchangeable. Organic and natural cocoa is a little bit acidic and will consequently chemically respond with baking soda to deliver carbon dioxide bubbles and some leavening ability. Dutch cocoa is a bit alkaline, will not answer with baking soda, and really should depend on baking powder for leavening. Sour (unsweetened) baking chocolate is developed against normal chocolate alcoholic beverages. by specification, it ought to consist of 50 to 58 p.c cocoa butter although with inferior merchandise, vegetable oil might he additional. Relying on the company, milk solids, vanilla, or salt may well be excess. I add a bundle in entrance of me that incorporates just chocolate and milk solids. Unsweetened chocolate is made up of a sour style and depends on sweeteners in the recipe to deliver it palatable. Lovable baking chocolate--bittersweet, semisweet chocolate--consists of sugar supplemental. Individuals solutions should add 35 to 50% cocoa butter yet may possibly comprise as very little as 15% chocolate alcohol. Simply because unsweetened chocolate includes two times the chocolate alcohol, we favor to employ the service of unsweetened chocolate inside optimum of our baking. Bittersweet and semisweet chocolate can be applied interchangeably in recipes while there is a big difference in style. From time to time, bittersweet is a excess highly-priced chocolate and to numerous, a improved, richer-flavored chocolate. Milk chocolate is built with 10 per cent chocolate alcoholic beverages. It consists of a bare minimum of 12 p.c milk solids. Considering that it contains these types of a small share of chocolate alcohol, hardly ever is it melted and more to batter or dough. White chocolate features no chocolate alcohol yet is manufactured with cocoa butter. Traditionally, the Food and drug administration incorporates not controlled the manufacture of white chocolate consequently you need to have to go through labels thoroughly. If the content was intended with vegetable oil alternatively of cocoa butter, it will not function the exact as a content with cocoa butter. Chocolate chips are built with chocolate alcohol with basically minimum amount levels of cocoa butter. Rather, they are built with vegetable oil and stabilizers to aid them maintain their form. With out the cocoa butter, chocolate chips add a substitute flavor and mouth seem. Chocolate chips will consist of a firmer fastened inside puddings, pie fillings, and sauces than baking chocolate. Chocolate chips can be acquired in milk chocolate and semi-lovable chocolate.","directions":"","url":"https://recipe.bluelayer.org/recipe/1348/a-bakers-guide-to-chocolate"},{"id":"1315","title":"Chocolate Drizzled Coconut Macaroons","ingredients":"3/4 cup (5 large) egg whites<br>1/2 cup +<br>2 tbsp uncooked sugar Pinch of salt<br>10 oz sweetened coconut flakes (Baker’s)<br>1/2 tsp<br>almond extract<br>1/4 tsp vanilla extract<br>1 oz melted semi-adorable chocolate for drizzling (I melted<br>2 oz, yet just<br>applied<br>1 oz)","directions":"In a hefty saucepan mix egg whites, sugar, salt and coconut flakes and cook previously mentioned medium-small warm, stirring generally until all the ingredients add with each other, over 12-15 minutes. The mix should really be sticky and wet, not dry. Remove versus heat and stir in the almond and vanilla extracts. Mounted apart on a dish and enable it great in the fridge relating to 30 minutes. Preheat the oven to 300°. Taking a tablespoon, scoop tightly packed tablespoonfuls on to a baking sheet included with a silpat or parchment paper. Bake 27-30 minutes or until golden. Allow them amazing then soften the chocolate in the microwave and drizzle on top of the cookies utilizing a spatula or a spoon. Makes 38 cookies.","url":"https://recipe.bluelayer.org/recipe/1315/chocolate-drizzled-coconut-macaroons"},{"id":"1310","title":"Brownie Batter Pancakes","ingredients":"1/4 cup Bob’s spelt flour (or<br>all-motive or for gluten free of charge employ Bob’s gluten-no cost<br>ap flour)<br>1/4 tsp baking powder<br>1 tbsp Hershey’s Exclusive Dim unsweetened cocoa powder (or dutch cocoa)<br>1<br>1/2 packets nunaturals stevia or<br>1 tbsp +<br>1 tsp sugar (you can Use significantly less if you’re building to top with syrup<br>and don’t need the<br>authentic pancakes to taste lovable) Pinch of salt (optional)<br>1<br>1/2 tbsp unsweetened<br>applesauce<br>1 tsp purely natural vanilla extract<br>5<br>1/2 tbsp nondairy milk of your final decision","directions":"Mixture dry ingredients amazingly very well, then add soaked. Deliver pancakes! There are basically 130 energy in this full recipe. If you require a even further higher breakfast, appear to be free of charge to create a much larger serving and/or move nuts with the toppings!! And if you’re viewpoint Quite nuts: Cookie dough brownie batter pancakes… who understood this kind of decadence may well be healthful?! Existence is much better with chocolate.","url":"https://recipe.bluelayer.org/recipe/1310/brownie-batter-pancakes"},{"id":"1263","title":"Simple Path Mixture Recipe + Ideas upon Producing Faculty Lunches","ingredients":"Simple Path Mixture Recipe + Ideas on Producing Faculty Lunches<br>1/3 cup diced dried fruit, these types of<br>as mango or<br>apples<br>1/3 cup dried cherries or cranberries<br>1/3 cups dried blueberries<br>1/2 cup unsalted<br>almonds<br>1/2 cup unsalted pistachios<br>1/2 cup chocolate included raisins","directions":"Mix all the ingredients and shop in an airtight container. Makes 2 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/1263/simple-path-mixture-recipe-ideas-upon-producing-faculty-lunches"},{"id":"1238","title":"Mexican 'Unfried' Ice Product","ingredients":"Mexican 'Unfried' ice cream<br>2 cups bodyweight no cost vanilla frozen yogurt (Stonyfield)<br>2 cups Exceptional K Cereal, crushed<br>2 tsp ground cinnamon<br>4 tsp Hershey’s chocolate syrup Cherry for topping (optional) Truwhip for topping (optional)","directions":"Line a baking sheet with parchment paper. With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in dimensions and issue on the parchment-coated baking sheet. Freeze for 2 several hours, or right away, right up until the ice cream is extremely difficult. In the meantime, in a shallow bowl, blend the beaten cereal and cinnamon. Getting rubber gloves, roll the balls of ice cream in the cereal coating, packing them alongside one another into a comfortable ball. Return the covered ice cream to the baking sheet and freeze until prepared to serve. To serve, drizzle with chocolate syrup on final with whipped cream and cherry, if favored.","url":"https://recipe.bluelayer.org/recipe/1238/mexican-unfried-ice-product"},{"id":"1237","title":"16.5 oz package deal yellow cake incorporate(or style of your decision)","ingredients":"6 oz simple excess weight-absolutely free Greek yogurt (Chobani)<br>1 cup water<br>2 large egg whites<br>1 tsp vanilla extract Baking spray<br>48 oz Wilton coloured sweet melts Sprinkles","directions":"Preheat oven to 350°F. Flippantly spray a the cake pop pan with baking spray. Blend all the cake ingredients in a large blending bowl and overcome till merged. Issue the batter into a pastry bag or large ziplock bag with the suggestion reduce off. Pipe the batter into the written cake pop pan and bake around 18 Minutes (I rotated the pan right after 10 minutes to be guaranteed they baked Frivolously). Allow it loosen up 5 minutes right before opening the pan. Level cake balls on a twine rack and repeat with remaining batter. Employing a scissor, slice the seam off the balls. Refrigerate the cake balls for over 45 minutes, this will help the chocolate adhere to the cake. Soften some of the white chocolate melts in the microwave in accordance to deal guidance, thorough not to burn off the chocolate. add the suggestion of a bamboo skewer into the melted chocolate, then into the cake ball (this aids retain the adhere within location) and dip just about every ball into the chocolate, then on to a sheet of wax paper. To address the very little gap you consider versus the skewer, dip the adhere in the melted chocolate, then on to the gap. Repeat with the remaining balls and chocolate topping with sprinkles as you dip just before the chocolate hardens, or drizzle with chocolate if preferred. Tends to make 48 balls.","url":"https://recipe.bluelayer.org/recipe/1237/16-5-oz-package-deal-yellow-cake-incorporate-or-style-of-your-decision"},{"id":"1208","title":"A Chocoholic's Flavor Of Heaven Is Simply A Click on Absent","ingredients":"Virtually absolutely everyone is aware of a chocoholic. A chocoholic is a unique who certainly enjoys chocolate. Of course, you could possibly address them a basic Hershey's bar however would it be even even more delectable if you'd present them the excellent things - the connoisseur things? It would exactly be a uncomplicated style of heaven wrapped in that unique package deal. The take pleasure in for chocolates dates again to 1502 with Columbus' ultimate voyage to the Caribbean. Cacao beans were being supplied to him as a style of fee. For the reason that he was doubtful of its well worth, the Aztecs gave him a consume manufactured out of those people seeds to demonstrate its foreseeable future. They imagined that this beverage was a resource of electrical energy, non secular knowledge and an aphrodisiac, as effectively. They even utilized it to reinvigorate their warriors all through combat. The sour cacao consume was released to Europe and was later on sweetened to cater Eu style buds. It grew to become the consume for the prosperous and the fortuitous. It afterwards on grew to become extensively recognised through Europe and England. These days, tens of millions of men and women add a comfortable desired destination for chocolates. Searching for a chocoholic is generally as exciting as procuring for sneakers. You simply just have to have the perfect good quality. Right here are a handful of ideas to support you retail store for large-quality chocolates. Chocolate admirers sometimes favor dim chocolates over milk chocolates as a result test procuring for individuals. Dim chocolates constantly place their cacao share on its offer. It is Fantastic if you must keep an eye on out for suppliers that contain been confident to Deliver superior fine chocolates in the market. Normally, producers rather do make a difference. It points how these types of solutions deliver their chocolates given that it furthermore decides how favourable their merchandise are and how salable they are to the general public. Content material this sort of as the high quality of cacao beans they seek the services of and how they are roasted contain an have an affect on on the brand name of chocolates you may well just take. Furnishing your chocoholic receiver some number in one bundle would unquestionably supply sheer satisfaction. A present basket of almost nothing else nonetheless connoisseur chocolate would be a champion. The solutions are infinite. The basket might involve undeniable chocolate bars, end result dipped within chocolate, chocolate truffles, chocolates filled with delectable fillings and quite a few further more. Of program, you may perhaps in no way put absent a beneficial chocolate cake as an option, would you? The least difficult information is you will not even contain to depart your house to retail outlet. With a Wonderful selection of present stores listed on the web, you can come to a decision to a wide list of outlets that Deliver you the perfect excellent connoisseur snacks. One of the extraordinary benefits impressive telecommunications offer you is the comfort of using these kinds of magnificent indulgences acquired on-line and contain them presented to your doorstep or your receiver's doorstep in the similar high quality as Though you selected them your self to the grocery retail outlet. You can examine on substitute internet websites that offer you you positive assessments on the top quality of the products you might decide. Men and women composing Those people opinions typically annoyance on how the content was addressed and how it would fulfill a chocolate spouse. You can generally acquire comfort on the articles made available on people internet sites.","directions":"","url":"https://recipe.bluelayer.org/recipe/1208/a-chocoholics-flavor-of-heaven-is-simply-a-click-on-absent"},{"id":"1196","title":"Slim Chocolate Parfaits","ingredients":"Ingredients<br>3 cups weight totally free milk<br>2<br>1/2 tbsp sugar<br>1-1/2 tsp vanilla extract<br>2 tbsp cornstarch<br>1 large egg yolk<br>4 oz (4 squares) Semi-Lovable Baking Chocolate Squares<br>18 tbsp Tru Whip","directions":"In a medium non-adhere saucepan, mix milk, sugar, and cornstarch; whisk nicely and simmer on medium-lower heat, whisking usually right up until mix consists of thickened, above 15 to 20 minutes. In a medium bowl whisk egg yolk. Slowly and gradually add over a cup of the scorching milk mix to the yolk, whisking within relating to a tablespoon at a season to mood the egg as a result the egg doesn’t cook. The moment the egg is tempered, whisk into the saucepan with the milk blend. Soften the chocolate squares in the microwave 20 seconds at a period, up to a instant, stirring within involving until the chocolate is melted. Pour melted chocolate into the sauce pan, whisk nicely. Add vanilla; simmer on reduced for 15 minutes, whisking normally. Go the chocolate pudding into a heavy bowl, cover with wax paper, touching the pudding consequently that it doesn’t enable a motion picture to settle on top. Refrigerate for at minimum 2 several hours or right away. Would make in excess of 2 3/4 cups. Whilst chilly, position 3 tbsp pudding into just about every glass, then add 2 tbsp of truwhip in every, then 2 tbsp additional pudding and top with a dollop of Truwhip.","url":"https://recipe.bluelayer.org/recipe/1196/slim-chocolate-parfaits"},{"id":"1195","title":"Slender Chocolate Chip Fro-Yo Sandwiches","ingredients":"1/3 cup granulated sugar<br>1/2 cup light brown sugar, packed<br>1 egg white<br>2 tbsp<br>apple sauce<br>1 tsp vanilla extract<br>1/2 cup full wheat pastry flour<br>1/2 cup<br>all motive flour<br>1/2 tsp baking soda<br>1/8 tsp salt<br>1/2 cup mini chocolate chips<br>1<br>1/2 cups organic<br>and natural fat-absolutely free vanilla frozen yogurt (I made use of Stonyfield’s)<br>1/2 cup sprinkles","directions":"In a large bowl, add the flour, baking soda and salt and stir to combine. in an additional bowl, whisk the sugars, egg white, applesauce and vanilla collectively until mild and fluffy. Whisk the dry ingredients into the soaked ingredients within 2 additions until the batter is amazingly nicely put together. If the batter appears to be additional “crumbly” than tender, add just a get rid of of water at a season (Simply just if essential) till it smooths out. Fold within chocolate chips…. Shed through position spoonfuls about 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes just before eliminating the cookies against the pans to neat on twine racks. After totally cooled, issue 1 1/2 tablespoons frozen yogurt (I made use of a cookie scoop) within among 2 cookies and sandwich alongside one another. Roll the edges within coloured sprinkles, House on a platter and return to the freezer until organized to consume.","url":"https://recipe.bluelayer.org/recipe/1195/slender-chocolate-chip-fro-yo-sandwiches"},{"id":"1194","title":"Slender Cake Pops","ingredients":"16.5 oz bundle yellow cake blend<br>6 oz undeniable bodyweight-absolutely free Greek yogurt (Chobani)<br>1 cup water<br>2 large egg whites<br>1 tsp vanilla extract Baking spray<br>48 oz Baker’s white chocolate (20 oz measured in n.i)* Sprinkles (optional)<br>48-50 lollipop sticks Styrofoam block","directions":"Preheat oven to 350°F. Flippantly spray a the cake pop pan with baking spray. Mix all the cake ingredients in a superior blending bowl and overcome till put together. put the batter into a pastry bag or high ziplock bag with the idea slice off. Pipe the batter into the published cake pop pan and bake about 18 minutes (I rotated the pan just after 10 minutes to be positive they baked frivolously). Allow for it chill out 5 minutes just before opening the pan. Position cake balls on a twine rack and repeat with remaining batter. Taking a scissor, slice the seam off the balls. Refrigerate the cake balls for over 45 minutes, this assists the chocolate adhere to the cake. Soften some of the chocolate in the microwave in accordance to bundle recommendations, watchful not to burn off the chocolate. Add the suggestion of the adhere into the melted chocolate, then into the cake ball (this allows continue to keep the adhere inside position). Within batches, soften remaining chocolate. Dip the cake pops into the chocolate, enable the additional drip off then level adhere on a styrofoam block about a second, then add sprinkles on top if making use of. Generates 48-50 balls. *I weighed the chocolate on each ball to determine the dietary facts. Whilst the recipe calls for 48 oz of chocolate, not all of it will be applied, yet you will continue to have to have to purchase a lot more consequently you consist of more than enough to coat the cake balls. I measured 0.4 oz of chocolate on just about every cake ball.","url":"https://recipe.bluelayer.org/recipe/1194/slender-cake-pops"},{"id":"1188","title":"Smores Pops","ingredients":"1 oz baker’s semi<br>adorable chocolate<br>3 total chocolate graham crackers (Honey Maid) Sprinkles Popsicles sticks Small baggies<br>and ties","directions":"Comprise almost everything you want geared up and local since after the chocolate melts, you will need to have to operate simple. I propose executing a several batches at a season. Crack graham crackers inside 50 percent on the dotted traces to deliver 6 squares. In a little bowl, soften the chocolate in the microwave 30 seconds, stir and soften a handful of seconds added until chocolate is very hot and melted, do not in excess of warm. Having a spatula, coat one aspect of the cookie with melted chocolate and vacation put on wax paper. Dip the adhere into the melted chocolate and put in the middle of cookie. Put a further cookie less than the other conclude of the adhere as a result it remains upright the moment it dries. Add sprinkles then push the marshmallows on to the melted chocolate and stage on a tray. Refrigerate 10 – 15 minutes as a result that the chocolate hardens. Remove and address in plastic wrap if you don’t program on ingesting them right away. Appreciate!!","url":"https://recipe.bluelayer.org/recipe/1188/smores-pops"},{"id":"1145","title":"Chocolate Ricotta Mousse","ingredients":"2 cups chapter-skim ricotta 3 tbsp unsweetened cocoa powder 2 large egg whites, house temperature 1/2 cup sugar Pinch of salt In a foodstuff processor (or blender really should exertion) add ricotta and cocoa powder till extensively comfortable. Shift to a superior bowl. Desired destination egg whites, sugar, salt in a medium heatproof blending bowl (steel) and desired destination bowl on ultimate of a pot of simmering water. Cook and whisk continually until the sugar dissolves and the blend is hot, regarding 3 minutes. Remove bowl versus heat and battle with an electric powered mixer on high, until rigid peaks style (about 5 minutes). Applying a rubber spatula, carefully fold egg white blend into the bowl with ricotta until very well blended. Divide into 6 6 oz ramekins or small bowls and refrigerate at small 3 several hours.","directions":"","url":"https://recipe.bluelayer.org/recipe/1145/chocolate-ricotta-mousse"},{"id":"1125","title":"Black Bean Brownies","ingredients":"15 oz can black beans 19.5 oz box chocolate brownie mixture Open can of beans, drain and rinse effectively. Put beans back again in the can and fill can with water. Put beans and water in blender right up until soft. Mixture pureed beans with brownie offer blend. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies in accordance to offer guidelines. Great and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1125/black-bean-brownies"},{"id":"1124","title":"Black and White Chocolate Chip Clouds and Lovable Information","ingredients":"3 large egg whites (room temperature) 1/8 tsp product of tartar 1/2 cup sugar 1 tsp vanilla extract 1/2 cup white chocolate chips 1/2 cup dim chocolate chips Heat oven to 300°F. add cookie sheet with nonstick silicone pad or parchment paper. Making use of a mixer, fight the egg whites and product of tartar with each other in huge bowl at superior tempo until tender peaks kind. Slowly and gradually add sugar a very little at a year, then vanilla, overcoming properly just after each addition till you obtain rigid peaks, the sugar is dissolved and the mix is shiny. Fold inside chocolate chips. Get rid of mixture through tablespoons on to cookie sheet. Bake 35 to 45 minutes or only until dry. Amazing a bit; remove against cookie sheet. Interesting carefully on twine rack. Retail outlet included, at area temperature. Generates about 30 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/1124/black-and-white-chocolate-chip-clouds-and-lovable-information"},{"id":"1123","title":"Excellent Minimal-excess weight Chocolate Chip Cookies At any time","ingredients":"Excellent small-excess weight Chocolate Chip Cookies<br>At<br>any time<br>1/2 cup granulated sugar<br>1/2 cup brown sugar<br>2 tbsp butter, melted<br>1 egg white<br>2 tbsp<br>apple sauce<br>1 tsp vanilla extract<br>1/2 cup complete wheat pastry flour<br>1/2 cup<br>all reason flour<br>1/4 tsp baking soda<br>1/8 tsp salt<br>1/2 cup mini chocolate chips","directions":"In a higher bowl, add the flour, baking soda and salt and stir to mix. in one more bowl, whisk the sugars, butter, egg white, applesauce and vanilla jointly until light and fluffy. Whisk the dry ingredients into the damp ingredients within 2 additions right up until the batter is Pretty properly combined. If the batter seems further more “crumbly” than delicate, add exactly a eliminate of water at a year (Basically if needed) till it smooths out. Fold in chocolate chips. Shed by issue spoonfuls relating to 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes prior to eliminating the cookies to the pans to awesome on twine racks. Will make 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1123/excellent-minimal-excess-weight-chocolate-chip-cookies-at-any-time"},{"id":"1103","title":"Cherry Chocolate Charger Shake","ingredients":"Ingredients 11⁄2 cups almond, walnut, or cashew milk 3 cups frozen cherries 1–2 tablespoons uncooked cocoa (cacao) powder (seek the services of the better total for a further, darker chocolaty style and shade) 1 tablespoon uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon organic vanilla flavoring Pinch of sea salt Guidance 1. Put the nut milk, cherries, cocoa powder, honey, vanilla, and salt in a blender and purée until smooth and velvety thick, about 30 seconds. 2. Pour into eyeglasses or insulated mugs. This shake is mild in organic and natural sugars, nonetheless prosperous with fiber, consequently be certainly to “chew” just about every sip, blending effectively with your saliva as a result that it digests with advantage, or savor little by little via ingesting with a spoon.","directions":"","url":"https://recipe.bluelayer.org/recipe/1103/cherry-chocolate-charger-shake"},{"id":"1085","title":"Acai Berries Are The Refreshing Superfruit","ingredients":"Acai Berries Are The fresh Superfruit Berries and chocolate. Essentially a best blend, instantly? What if there was a berry that experienced a cocoa taste in it? Perfectly as mother nature would add it, there is. This terribly healthy berry is known as the acai berry (pronounced a-sigh-ee). Whilst it doesnt particularly style which includes natural chocolate, the bitterness of cacao is bundled into acais demanding style. The taste is seriously demanding to pinpoint as some of its juices add been as opposed to sour raspberries despite the fact that other individuals assert acai generates a salty aftertaste (which add say, olives.) Alright, I'm the one that reported that. Still the style is not the just point that tends to make acai consequently exclusive. Against the rainforests of the Amazons, acai berries add been eaten by way of Brazilians for generations. Nonetheless just lately, even further and additional of Those people grape-sized berries are slipping to the South American palm trees into juice bottles over the globe. Classified the antioxidant superfood, its acknowledged for its a lot large concentrations of anti-oxidants and dietary value. Acai incorporates double the most cancers-preventing ability of blueberries, the earlier recognized antioxidant contest frontrunner. Intake of the berry not simply can help protect against and assault cancerous cells, however it is explained to improve electricity and all round immunity as perfectly. Literally, the list of intended and even validated gains is pretty much unlimited versus superior digestion to improved move, and even superior slumber. It is dependent on this kind of remarkable functions that acai contains been referred to as the maximum nutritious fruit in the worldwide. Still, if youre a juice manufacturer on the lookout for a fresh project, lots of juice and smoothie suppliers contain previously jumped the gun on capitalizing on the wholesome fruit. Whilst the vogue is nevertheless considerably present-day, grocery keep cabinets are presently very well stocked with the likes of natural and organic acai juices, yogurt beverages, smoothies, and even teas. And the bottles of Individuals items deliver a great number of a rather warranty. Im practically ingesting an Organic and natural Acai Antioxidant Superfood Smoothie specifically at the moment that states its more than enough for a evening meal alternative. Is that genuine? Properly, it guaranteed appears to be to fulfill my dietary requires as the Vitamins Data label exhibits adequate concentrations of protein, carbs, excess weight, potassium and even omega-3 fatty acids! Andreally its the basically matter Ive consumed presently as a result much and I dress int believe that Im hungry! Potentially this things rather does exertion (Weart try out this at property while people today, acai shouldnt be the simply just matter you take in all working day.) Acai includes too mentioned claims of avoiding center sickness, as it includes 10-30 periods the total of cardiovascular-preventing phytochemical known as anthocyanin identified in pink Wine. You could possibly add listened to of Those phytochemicals against the French Paradox that enumerates the oddity of center disorders exceptional prevalence in France regardless of their superior pounds consumption. The strategy bears the phytochemicals in the pink Wine trustworthy for their ongoing conditioning. With all this kind of positive aspects filling the air, the fruit seems perfect immediately? Properly I'm not below to inform you that it isn't, yet I am below to notify you to be thorough about how a lot acai you eat. There is these kinds of a issue as an antioxidant overdose that incorporates unfavorable consequences these types of as weak put, fever and toxicity. Consequently, with a fruit consequently jam-packed with anti-oxidants, one need to be cautious. Professionals endorse speaking about with your medical doctor what your optimum dosage of anti-oxidants is. Resources: Acai Berry Fruit Guide Sambazon SuperGreens Revolution Mona Vie Acai Consume","directions":"","url":"https://recipe.bluelayer.org/recipe/1085/acai-berries-are-the-refreshing-superfruit"},{"id":"1080","title":"Tremendous Wet Very low Weight Chocolate Cupcakes with Chocolate Glaze","ingredients":"Tremendous Wet small Weight Chocolate Cupcakes with Chocolate Glaze<br>18.25 oz Duncan Hines Darkish Chocolate Fudge cake mix<br>1.4 oz sugar no cost, excess weight cost-free, prompt chocolate pudding<br>1 cup canned pumpkin (not pumpkin pie filling)<br>1<br>1/3 cups water For the chocolate glaze:<br>1/2 cup confectioners’ sugar<br>1 tbsp unsweetened cocoa powder<br>1/2-1 tbsp<br>1% milk<br>1/4 tsp vanilla extract Pinch of salt","directions":"Preheat oven to 350°. Line a cupcake tin with cupcake liners. Add pumpkin puree and water in a higher bowl; blend to add. add chocolate pudding blend and mixture perfectly. Add chocolate cake blend and battle 2 minutes. Fill cupcake liners 2/3 entire and bake around 25 – 28 minutes, or until a toothpick inserted will come out fresh. Neat in pan on twine rack for 15 minutes. For the glaze: mix all dry ingredients, add vanilla and 1/2 tbsp milk, introducing additional 1/4 tsp at a season if required right up until soft. Add to a piping bag or Use a zip lock bag and reduce the corner off, drizzle on to cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/1080/tremendous-wet-very-low-weight-chocolate-cupcakes-with-chocolate-glaze"},{"id":"1066","title":"Ricotta Cheese Chocolate Chip Muffins","ingredients":"2 cups self developing cake flour (Presto)<br>1/2 tsp baking soda<br>1/4 cup I Can’t Imagine It’s Not Butter Gentle<br>3/4 cup sugar<br>3 hefty egg whites<br>8 oz pounds totally free ricotta cheese<br>1/2 tbsp vanilla<br>9 tbsp mini semi-sweet chocolate chip morsels","directions":"Preheat oven to 375°. Combine flour and baking soda. add and product butter and sugar. Overcome egg whites and add to butter/sugar mixture. Combine inside ricotta cheese, then flour mix and vanilla. Fold in chocolate chips and spoon into included muffin tins in excess of 3/4 loaded. Bake at 375° for 15-16 minutes and make it possible for awesome. Tends to make 12 muffins.","url":"https://recipe.bluelayer.org/recipe/1066/ricotta-cheese-chocolate-chip-muffins"},{"id":"1058","title":"Pumpkin Spiced Chocolate Chip Cookies","ingredients":"1/2 cup complete wheat pastry flour<br>1/2 cup<br>all reason flour<br>1/4 tsp baking soda<br>2 tsp pumpkin pie spice<br>1/8 tsp salt<br>1/2 cup granulated sugar<br>1/2 cup brown sugar<br>2 tbsp butter, melted<br>1 egg white<br>2 tbsp pumpkin puree<br>1 tsp vanilla extract<br>1/2 cup mini chocolate chips","directions":"In a superior bowl, mix the flours, baking soda, salt and pumpkin spice; stir to mixture. in a different bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla jointly until light and fluffy. Whisk the dry ingredients into the soaked ingredients in 2 additions until the batter is incredibly effectively mixed. If the batter appears to be like even more “crumbly” than comfortable, add simply a get rid of of water at a year (Basically if necessary) until it smooths out. Get rid of via place spoonfuls above 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove to the oven, and permit them stand 5 minutes in advance of doing away with the cookies to the pans to awesome on twine racks. Generates 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1058/pumpkin-spiced-chocolate-chip-cookies"},{"id":"1040","title":"Fruit Pizza","ingredients":"2 cups<br>all rationale unbleached flour (Gold Medal)<br>1/2 tsp baking soda<br>1/4 tsp salt<br>1/8 teaspoon ground cinnamon<br>2/3 cup granulated sugar<br>2/3 cup brown sugar, unpacked<br>1/4 cup melted unsalted butter<br>2 large egg whites<br>1/4 cup unsweetened<br>apple sauce<br>2 tsp vanilla extract<br>2/3 cup white chocolate chips or chopped white chocolate For the Frosting:<br>8 oz<br>1/3 considerably less weight product cheese, softened<br>1/2 cup powdered sugar<br>1 teaspoon vanilla To Get:<br>1 heavy mango, diced<br>3 diced kiwis<br>1 cup sliced strawberries<br>1 cup blueberries<br>1 cup raspberries","directions":"In a large bowl, mix the flour, baking soda, salt and cinnamon and stir to mixture. In an additional bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla till gentle and fluffy. Fold the dry ingredients into the moist ingredients with a spatula in 2 additions until the batter is Really effectively merged. If the batter appears to be even further “crumbly” than soft, add simply just a lose of water at a season (Simply just if necessary) right up until it smooths out. Fold in the white chocolate chips. Spread the batter on to the baking pan getting the again of a measuring cup to gentle frivolously. Bake 14 to 16 minutes, till the edges are golden and a toothpick inserted arrives out fresh. Don’t above-bake or your bars will be dry. Permit it great extensively on twine rack. In the meantime, plan the frosting; in a heavy bowl, employ the service of an electric powered mixer to fight the product cheese, powdered sugar and vanilla until perfectly-mixed. Slash the bars into 15 large squares (5 cuts by way of 3 cuts with the knife). Then lower each sq. inside 50% diagonally to produce triangles. Spread the frosting in a slender, even layer over the seem of the cookie, leaving a lower margin near the edges. Layer the fresh fruit over the frosting. Keep in the fridge until organized to serve.","url":"https://recipe.bluelayer.org/recipe/1040/fruit-pizza"},{"id":"1036","title":"Donut-Formed Apple Treats","ingredients":"3 to 4 tart green apples 1/4 cup melted milk chocolate* 1/4 cup melted peanut butter or 1/4 cup melted white chocolate* Optional toppings: sprinkles, mini chocolate chips, toasted coconut, craisins, outrageous, granola","directions":"","url":"https://recipe.bluelayer.org/recipe/1036/donut-formed-apple-treats"},{"id":"1021","title":"Thin Chocolate Chip Buttermilk Scones","ingredients":"3/4 cup chilly buttermilk<br>1/4 cup sugar<br>2 tsp vanilla extract<br>1 high egg<br>1 cup<br>all rationale flour (Bob’s Pink Mill)<br>1 cup white entire wheat flour (Bob’s Pink Mill)<br>1 tbsp baking powder<br>1/2 tsp salt<br>3 tbsp chilled butter (ought to be chilly) lower into lower sections<br>3/4 cup chocolate chips Cooking spray<br>1 large egg white, flippantly crushed<br>1<br>1/2 tbsp sugar","directions":"Preheat oven to 375°. add the to start with 4 ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Mix flour, baking powder, salt, in a higher bowl, stirring with a whisk. Minimize in chilled butter with a pastry blender, or you may perhaps seek the services of 2 knives, until the mix resembles coarse supper. Carefully fold in chocolate chips. add milk blend, stirring basically until soaked. Destination dough on to a floured appear and knead evenly 4 days with floured arms. Style dough into an 9-inch circle on to baking sheet, around 3/4″ thick. Taking a knife, slice dough into 12 wedges all the route during. Brush egg white previously mentioned dough and sprinkle flippantly with sugar. Bake right up until golden, more than 18-20 minutes, dependent on your oven. serve sizzling.","url":"https://recipe.bluelayer.org/recipe/1021/thin-chocolate-chip-buttermilk-scones"},{"id":"1020","title":"Thin Cranberry Bliss Bars","ingredients":"2 cups<br>all cause flour (Gold Steel)<br>1/2 tsp baking soda<br>1/4 tsp salt<br>1/8 teaspoon ground cinnamon<br>2/3 cup granulated sugar<br>2/3 cup brown sugar, unpacked<br>1/4 cup melted unsalted butter<br>2 large egg whites<br>1/4 cup unsweetened<br>apple sauce<br>2 tsp vanilla extract<br>2/3 cup white chocolate chips or chopped white chocolate<br>1/3 cup dried cranberries, chopped For the Frosting:<br>8 oz<br>1/3 much less weight product cheese, softened<br>1/2 cup powdered sugar<br>2 ounces white baking chocolate, melted*<br>1/3 cup dried cranberries, chopped<br>1/2 tsp vanilla extract","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 inch non-adhere baking pan with cooking spray. In a large bowl, blend the flour, baking soda, salt and cinnamon and stir to mixture. In a further bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until mild and fluffy. Whisk the dry ingredients into the damp ingredients in 2 additions Until the batter is unbelievably very well put together. If the batter seems further “crumbly” than tender, add specifically a shed of water at a year (Simply if Necessary) until it smooths out. Fold in white chocolate chips and 1/3 cup cranberries. Spread batter on to the baking pan getting the back again of a measuring cup to tender flippantly. Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted arrives out new. Don’t around-bake or your bars will be dry. Enable it great carefully on cord rack. In the meantime, plan the frosting; in a large bowl, use an electrical mixer to overcome the product cheese, powdered sugar and vanilla right up until very well-merged. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate. *To soften the chocolate, location in a microwave risk-free cup and heat 15 seconds; stir. An additional 15 seconds; stir right up until the chocolate is melted. Every time the chocolate sets, reduce into 15 large squares (5 cuts through 3 cuts with the knife). Then lower every sq. in fifty percent diagonally to deliver triangles. Retail outlet in the fridge until well prepared to serve. Pin It To Preserve For Afterwards!","url":"https://recipe.bluelayer.org/recipe/1020/thin-cranberry-bliss-bars"},{"id":"1000","title":"Rudolph the Pink Velvet Cupcake","ingredients":"For the cupcakes:<br>18.25 oz Duncan Hines Purple Velvet Cake mix<br>6 oz excess weight-no cost Chobani Greek yogurt<br>1<br>1/3 cups water<br>2 heavy egg whites For the chocolate glaze:<br>1<br>1/2 cups powdered sugar<br>3 tbsp unsweetened cocoa powder<br>3 tbsp pounds-absolutely free milk<br>1/2 tsp vanilla extract Pinch of salt For the vanilla glaze:<br>1/2 cup powdered sugar<br>1/8 tsp obvious vanilla extract<br>1 –<br>2 tsp bodyweight no cost milk For the deal with:<br>24 small pounds reduced vanilla wafers<br>72 m&amp;m’s,<br>24 crimson,<br>48 brown<br>12 pretzels, ruined in<br>50% to<br>acquire ears","directions":"Preheat oven to 350°. Line cupcake tins with liners. Add all the cake ingredients in a large blending bowl and fight until blended. Pour into published liners. Bake over 25 minutes, or right up until a toothpick inserted arrives out fresh new. Let to great in advance of frosting. Deliver the chocolate glaze: whisk all the ingredients in a medium bowl. Retain the chocolate glaze in the bowl. Create the vanilla glaze by whisking all the vanilla glaze ingredients in an additional bowl. Space vanilla glaze in a piping bag. To obtain the cupcakes, dip the tops of the cupcakes into the chocolate glaze and suddenly drive the vanilla wafer on to the backside of each and every cupcake. The chocolate glaze will dry instant consequently you have to have to deliver a several at a year. Enable the glaze harden at bare minimum 5 to 10 minutes. Taking the vanilla glaze, pipe 2 circles for the eyes and thrust the chocolate m&amp;m’s into the glaze. Pipe the vanilla glaze for the nose and thrust the crimson m&amp;m on to the nose. Then add pretzel ingredients for the ears and they are in depth.","url":"https://recipe.bluelayer.org/recipe/1000/rudolph-the-pink-velvet-cupcake"},{"id":"978","title":"Combined Berry Tartlet with Darkish Chocolate and Vanilla Whipped Product","ingredients":"Combined Berry Tartlet with Darkish Chocolate<br>and Vanilla whipped cream<br>10 full graham cracker sheets*, ruined into<br>1-inch ingredients (160g)<br>1 large egg white<br>2 tbsp brown sugar, unpacked<br>3 tbsp unsalted butter, melted<br>and cooled Pinch kosher salt<br>1/4 cup large whipping product<br>1 tsp sugar<br>1/4 tsp vanilla extract<br>1<br>1/2 oz Terrific high quality dim chocolate<br>2 cups blended berries (strawberries, raspberries, &amp; blueberries) Chocolate shavings (optional) * look<br>at labels for gluten-cost-free","directions":"Warm the oven to 325F stages. Line a 12-cup muffin tin with paper liners. in a food items processor, breakdown the graham cracker ingredients to fantastic, even crumbs. in a medium bowl, add the graham cracker crumbs, egg white, brown sugar, butter and kosher salt. mixture with a fork until properly and flippantly blended. Frivolously spread the crumbs (about 1 1/2 tbsp just about every) in between the muffin cups and thrust them into an even layer on the backside and up 2/3 of the facets of the liner. Bake for 10 to 12 minutes till crust is starting off to brown, rotating the pan halfway through baking. In the meantime, mix the product, sugar and vanilla. With a steel whisk or hand mixer, whip the product to medium peaks or desired stiffness. Fastened apart in fridge 2 to 3 minutes, or until prepared to employ the service of. Location the chocolate in a microwave safe and sound bowl and warm at 50% ability for 1 second. Stir the chocolate and proceed to heat at 30 instant periods until melted. Every time crust is carefully awesome, meticulously remove the paper liner. Spoon 1/2 tsp melted chocolate on to the backside of the crust. Issue the cups in the freezer for at minimum amount 30 minutes to preset. After the chocolate is fixed and crust is company, top the chocolate with berries and whipped cream. top with chocolate shavings, if utilizing. Repeat with the remaining crusts. serve mechanically.","url":"https://recipe.bluelayer.org/recipe/978/combined-berry-tartlet-with-darkish-chocolate-and-vanilla-whipped-product"},{"id":"955","title":"Chewy Granola Bars with Pecans Raisins and Chocolate","ingredients":"1 cup oat flour* (or<br>1 cup oats finely ground in foods processor or blender)<br>1 tsp baking powder<br>1/2 tsp baking soda<br>1/2 tsp salt<br>1/2 tsp ground cinnamon<br>2 tbsp unsalted butter, room temperature<br>1/2 cup unpacked brown sugar<br>1 large egg<br>1/4 cup honey<br>1/4 cup unsweetened<br>apple sauce<br>1/2 tsp vanilla extract<br>2 cups easy oats*<br>1/2 cup dim chocolate chips<br>1/2 cup raisins<br>1/2 cup chopped pecans *employ gluten-no cost oats if you<br>are on<br>a gluten-free diet program","directions":"Preheat oven to 350°; line a 9 x 9 baking pan with 2 very long ingredients of parchment paper, extensive ample to move up over the aspects for uncomplicated removing. Flippantly spray with oil. In a medium bowl, whisk alongside one another oat flour, baking powder, baking soda, salt and cinnamon. In a hefty bowl, with a mixer product with each other the butter and the sugar on medium tempo. Add the egg adopted by the honey, applesauce and vanilla extract. Doing the job through hand, stir in the flour blend and the oats till accurately put together and no streaks of flour stay; stir in the chocolate chips, raisins and crazy. Spoon oats on to created baking dish, flattening to deliver even. Bake for about 23-25 minutes, or till gentle brown at the edges. They will glimpse comfortable and undercooked, still when they amazing they will fixed thoroughly. Amazing comprehensively on a twine rack then refrigerate in advance of chopping. This will assist them keep alongside one another much better. To slice employ a long serrated bread knife and minimize in a sawing action. Test them with cranberries rather of raisins, you can swap the chocolate chips with mini m and m’s, depart the insane out, add coconut, whichever you which includes!!","url":"https://recipe.bluelayer.org/recipe/955/chewy-granola-bars-with-pecans-raisins-and-chocolate"},{"id":"948","title":"Chocolate Chocolate Chip Banana Muffins with Glaze","ingredients":"3<br>1/2 ripe medium bananas, mashed<br>1/4 cup unsweetened<br>apple sauce<br>1<br>1/4 cups unbleached<br>all cause flour<br>1/4 cup unsweetened cocoa powder<br>3/4 tsp baking soda<br>1/4 tsp salt<br>2 tbsp butter, softened<br>1/3 cup sugar<br>2 large egg whites<br>1/2 tsp vanilla extract<br>1/2 cup chocolate chips<br>2 tbsp confectioners sugar (optional)","directions":"Preheat oven to 325°. Line a muffin tin with 12 liners. In a superior blending bowl product butter and sugar with an electric powered mixer. add egg whites, bananas, apple sauce, vanilla, and overcome at medium rate until thick. Scrape down aspects of the bowl. In a medium bowl, mix flour, cocoa powder, baking soda and salt with a twine whisk. Add flour mixture to bananas, then mixture at small pace till mixed; do not around add. Fold in chocolate chips and pour batter into muffin tins. Bake on the middle rack for 30 minutes, or till a toothpick inserted in the heart will come out fresh. If developing the glaze, add confectioner’s sugar and 1/4 to 1/2 tsp water to create a glaze. Drizzle over each and every muffin.","url":"https://recipe.bluelayer.org/recipe/948/chocolate-chocolate-chip-banana-muffins-with-glaze"},{"id":"944","title":"Petite Chocolate Chip Banana Bread Loaves","ingredients":"3 ripe medium bananas<br>1/3 cup unsweetened<br>apple sauce<br>1<br>1/4 cups white complete wheat flour<br>3/4 tsp baking soda<br>1/4 tsp salt<br>2 tbsp butter, softened<br>1/3 cup brown sugar<br>2 large egg whites<br>1/2 tsp vanilla extract<br>1<br>1/2 oz mini chocolate chips Intelligent Balance baking spray","directions":"Preheat oven to 325°. Spray a non-adhere loaf pan with cooking spray. Mash bananas in a bowl, fastened apart. in a medium bowl, mix flour, baking soda and salt with a cord whisk. Set aside. In a large bowl product butter and sugar with an electrical mixer. add egg whites, bananas, apple sauce, vanilla; combat at medium tempo until thick. Scrape down facets of the bowl. Add flour mix, then add at lower rate until put together. Fold in chocolate chips. Do not more than blend. Pour batter into muffin pan; bake on the centre rack for more than 40 minutes, or till a toothpick inserted in the middle arrives out fresh.","url":"https://recipe.bluelayer.org/recipe/944/petite-chocolate-chip-banana-bread-loaves"},{"id":"938","title":"Frozen Banana Popsicles","ingredients":"1 medium ripe banana<br>8 oz semi-sweet chocolate<br>1 tsp canola oil Coloured sprinkles (optional) You will want:<br>4 popsicle sticks","directions":"Reduce the banana in fifty percent lengthwise, then in 50% to deliver 4 quarters. add popsicle sticks into bananas and freeze on a wax paper included cookie sheet. While the bananas are frozen, fill a espresso mug with chocolate. Soften chocolate in the microwave 30 seconds at a season, stirring until the chocolate is melted and comfortable. Dip the bananas one at a period into the chocolate, scraping off the further chocolate against the again of the banana, and Area it on a cookie sheet covered with wax paper. Abruptly add the sprinkles or toppings on the rounded facet prior to the chocolate hardens (you add to function abruptly in this article). Vacation put on wax paper and return to the freezer till frozen and prepared to take in. Consume frozen and appreciate!! Observe: Introducing a very little oil to the chocolate assists skinny the chocolate and hence you will use a lot less on each popsicle. You will will need ample chocolate to dip the bananas, nonetheless you will be still left with far more chocolate in the conclude (chocolate protected strawberries all people?) *Primarily based on 0.5 oz of chocolate for each banana. If you seek the services of a superior banana, you will use further more chocolate and will need to have to improve.","url":"https://recipe.bluelayer.org/recipe/938/frozen-banana-popsicles"},{"id":"858","title":"Chewy Chocolate Chip Oatmeal Breakfast Cookie","ingredients":"•<br>2 medium ripe bananas, mashed •<br>1 cup of raw uncomplicated oats* •<br>1/4 cup chocolate chips","directions":"Preheat oven to 350°F. Spray a non-adhere cookie sheet with cooking spray or employ the service of a Silpat. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips and position a tablespoon of each on the cookie sheet. Bake 15 minutes. Will make 16 cookies. *Use gluten free of charge oats these as Bob’s Crimson Mill effortless oats to deliver them gluten free of charge.","url":"https://recipe.bluelayer.org/recipe/858/chewy-chocolate-chip-oatmeal-breakfast-cookie"},{"id":"854","title":"Gluten-No cost Smores Tartlets","ingredients":"For the graham cracker crust:<br>4 oz gluten cost-free or small excess weight Graham crackers<br>2 tbsp darkish brown sugar<br>3 tbsp whipped unsalted butter For the chocolate filling:<br>8 oz<br>60% chocolate, chopped<br>3/4 cup canned weight cost-free evaporated milk<br>2 large eggs For the marshmallow meringue:<br>1/4 cup sugar<br>2 tbsp water<br>1/4 cup egg whites (to<br>2 heavy eggs)<br>1/8 tsp product of tarter<br>1/2 tsp vanilla extract","directions":"Preheat oven to 350F. Line a mini muffin pan with 24 liners and established apart. Crush the cookies (employing blender or rolling pin) and put the crumbs in a bowl; stir in butter and brown sugar, I applied my arms to add nicely right up until it resembles coarse crumbs. Divide around 1 tbsp of crumbs into muffin liners and drive down. Bake for around 10 min then decreased oven temp to 325°F. Destination the chopped chocolate in a large bowl. in a sauce pan warm the milk for the chocolate filling until its only relating to to boil, remove against warm right before it boils. Pour the milk over the chocolate and enable stand for a instant to permit the chocolate soften, then whisk to mix perfectly. In a independent bowl, combat the eggs perfectly. Bit by bit add a lower total of The chocolate mix to the eggs (relating to ¼ cup at a season) in 3 Additions, you need to deliver absolutely sure you don’t scramble the eggs as a result whisk Vigorously the moment every addition right up until all of the eggs and chocolate are Blended collectively. Fill the muffin liners practically to the top. Bake for 10-12 minutes till it sets. Enable interesting and get started your meringue. Stir with each other the sugar and water in a tiny sauce pan and heat on large heat until boiling and and it begins to change a great amber coloration, 5 min, close the fire and swirl in the pan for yet another second In the meantime, even though you are caramelizing the sugar utilizing a hand mixer with a whip attachment, whip the egg whites and product of tarter on medium superior until smooth peaks sort, flip to medium small and exceptionally bit by bit pour in the warm sugar syrup change to higher and whip right up until extremely thick and shiny, about 2 to 3 minutes. Mixture in vanilla. Move to a piping bag and dollop the merengue on ultimate of each and every tartlet. use a torch or broil in the oven for 2 minutes right up until it golden, mindful not to burn off. Consume inside 4 several hours.","url":"https://recipe.bluelayer.org/recipe/854/gluten-no-cost-smores-tartlets"},{"id":"842","title":"Home made Slim Chocolate Cake","ingredients":"1<br>1/2 cups sugar<br>3 tbsp canola oil<br>4 oz unsweetened<br>apple sauce<br>1 egg<br>2 egg whites<br>1 cup Incredibly hot espresso<br>3/4 cups unsweetened cocoa powder<br>2 tsp vanilla extract<br>1 cup fat<br>absolutely free milk<br>2 cups cake flour (not self expanding)<br>1 deal immediate chocolate pudding (not sugar free of charge)<br>1 tsp salt<br>1 tsp baking powder<br>1<br>1/2 tsp baking soda<br>1/4 cup simple excess weight totally free Greek yogurt Spray oil","directions":"Preheat oven to 325°F. Evenly spray and flour your cake pan. In a huge bowl mix flour, dry chocolate pudding mixture, salt, baking powder and baking soda and fastened apart. (dry ingredients) In a medium bowl, add Scorching espresso with the cocoa powder till it dissolves. Little by little add milk and vanilla extract. Mounted apart. (moist ingredients) In a stand mixer on reduced pace blend the sugar and oil; mix to mix properly. Add the applesauce until blended in the course of. Then add eggs and egg whites until involved. Commencing with the dry ingredients, little by little add a minor of the dry, then a tiny of the soaked ingredients, alternating involving moist and dry till all the ingredients are merged in. Past action is to add the Greek yogurt and only stir to mix. Pour into the cake pan and shift to oven. Relying on the pan you seek the services of, (I applied a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted will come out new. Cupcakes will be nearer to 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/842/home-made-slim-chocolate-cake"},{"id":"829","title":"Chocolate Mummy Cupcakes","ingredients":"For the Vanilla Frosting:<br>2 cups confectioners’ sugar<br>1/4 cup mild butter<br>1 tsp white vanilla extract<br>1 tbsp boiling water For the eyes:<br>36 m&amp;m’s *Be<br>aware: Some “light” butters<br>add yellow coloring<br>additional which will impact the coloration of the icing, Land O Lakes Mild is<br>a very good option. Much too, dim vanilla will effects the shade, employ the service of distinct to maintain it white.","directions":"For the frosting: blend confectioners’ sugar, melted gentle butter, vanilla and adequate water to attain frosting regularity, commencing with 1 tbsp and including added if demanded. Position frosting into a piping bag, slice the suggestion off and pipe on to cupcakes. (no want for a extravagant suggestion until of system you need to Use one!) Although frosting is continue to damp, push 2 m&amp;m’s (letter aspect down) of the identical shade on each and every cupcake to make the eyes.","url":"https://recipe.bluelayer.org/recipe/829/chocolate-mummy-cupcakes"},{"id":"816","title":"Middle-Formed Chocolate Chip Banana Pancakes","ingredients":"1 cup unbleached white or white full wheat flour (I did<br>a<br>add of either)<br>2 tsp baking powder<br>1/4 tsp salt<br>1 large banana, ripe, mashed properly<br>1 cup<br>1% milk (or<br>almond milk)<br>3 large egg whites<br>2 tsp oil<br>1 tsp vanilla<br>1/4 cup mini chocolate chips Cooking spray","directions":"Add all dry ingredients in a bowl. Blend milk, egg white, oil, vanilla and mashed bananas in one more medium sized bowl and blend right up until soft. Mix damp ingredients with the dry and blend properly with a picket spoon right up until there are no excess dry places. Don’t over-blend. Frivolously spray a skillet with cooking spray, vacation put the mildew on the sizzling skillet and pour 1/4 cup of pancake batter. add 1 teaspoon of chocolate chips within each pancake. Every time the pancake commences to bubble and the edges get started to established, switch the pancakes. Repeat with the remainder of the batter. Generates regarding 3 cups of batter which yields 12 pancakes. *Syrup more details and energy.","url":"https://recipe.bluelayer.org/recipe/816/middle-formed-chocolate-chip-banana-pancakes"},{"id":"810","title":"Chocolate Chip Zucchini Bread","ingredients":"Cooking spray<br>1 cup<br>all cause flour (I employed unbleached)<br>1 cup white complete wheat flour (month-to-month entire wheat flour would operate)<br>1/2 cup brown sugar (not packed)<br>1-1/8 tsp baking soda<br>1 tsp vanilla<br>1/2 tsp salt<br>1/2 cup chocolate chips<br>1 heavy egg, crushed<br>2 tbsp melted butter<br>1 cup<br>apple sauce<br>1-1/2 cups shredded zucchini (not packed)","directions":"Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray. Mix flour, sugar, baking soda, and salt in a heavy bowl. Mixture properly. Add chocolate chips and carefully mix to mix. In a medium bowl, add egg, vanilla, melted butter, apple sauce and zucchini. add to the flour mix and stir till accurately put together. Pour batter into the written 9×5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the heart will come out fresh. Amazing for around 10 minutes. Remove loaf versus pan and allow for it amazing prior to cutting.","url":"https://recipe.bluelayer.org/recipe/810/chocolate-chip-zucchini-bread"},{"id":"809","title":"Pumpkin Hazelnut White Chocolate Biscotti","ingredients":"2 cups<br>all reason flour (+ even more for dusting)<br>2<br>1/2 tsp pumpkin pie spice<br>1-1/2 tsp baking powder<br>1/4 tsp cinnamon<br>1/4 tsp nutmeg Pinch of salt<br>2<br>1/4 oz (1/2 cup) beaten hazelnuts<br>1/2 cup white chocolate chips<br>2 tbsp unsalted butter, softened<br>3/4 cup superfine sugar (you can put sugar in foodstuff processor)<br>2 tbsp<br>all-natural canned pumpkin<br>2 superior eggs<br>1 tsp vanilla extract","directions":"Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper. In a medium bowl, mix flour, baking powder, cinnamon, nutmeg and salt. add hazelnuts, white chocolate chips and combine. In a stand mixer, mix butter and sugar on medium pace for 1-1/2 minutes. add pumpkin, vanilla and eggs, one at a year. add the dry ingredients and blend on small tempo until accurately put together to deliver a dough. Remove the dough (if much too sticky sprinkle flour over it and on effort and hard work look). Divide into 2 sections and style into extensive flat logs about 12 inches long x 2 inches broad. Space on the included baking sheets and bake 22-25 minutes. At the time great more than enough to manage, carefully slash the loaves on the perspective into 1/2 inch slices (a serrated bread knife performs excellent). Return to the baking sheet fitting as a great number of as you can on the baking sheet, you might want to do this in batches. Bake the biscotti for yet another 3-4 minutes on each individual aspect, much less if you which includes it softer. Would make 28-30.","url":"https://recipe.bluelayer.org/recipe/809/pumpkin-hazelnut-white-chocolate-biscotti"},{"id":"787","title":"Flourless Chocolate Cake","ingredients":"Cooking spray<br>6 oz<br>60% Ghirardelli Chocolate<br>1/4 cup pumpkin puree<br>1<br>1/2 tbsp maple syrup<br>1 tsp vanilla extract<br>1 full egg<br>3 egg whites<br>1/8 tsp kosher salt","directions":"Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Area on a large baking tray. Soften chocolate in medium microwaveable bowl for 45 instant durations, blending until melted and Set aside to neat a couple of minutes. Add the pumpkin puree to the melted chocolate together with vanilla, 1 full egg, and maple syrup; add perfectly. In a independent bowl, with a hand mixer combat the egg whites until smooth peaks kind. Fold the egg whites into the chocolate mix, add salt. Spoon 1/4 cup mixture into ramekins and bake above 15 minutes, until the cakes add. serve specifically absent.","url":"https://recipe.bluelayer.org/recipe/787/flourless-chocolate-cake"},{"id":"772","title":"Chocolate Sorbet","ingredients":"2<br>1/4 cups water<br>1/2 cup sugar Pinch of salt<br>1/2 cup unsweetened cocoa powder<br>1/4 tsp natural vanilla extract<br>1/4 cup freshly brewed coffee","directions":"In a saucepan, add fifty percent the water, sugar, salt, and cocoa powder, and very hot in excess of medium heat. serve to a finish boil whilst whisking, then stop warm to small, and simmer for 30 seconds. Remove against the warm, and add the vanilla and coffee, and stir. Stir in the remaining water. Move the blend to a bowl, and chill in the fridge until chilly, over an hour. Whilst chilled, freeze in your ice cream company in accordance to the manufacturer’s guidance. Makes 2 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/772/chocolate-sorbet"},{"id":"729","title":"Chocolate Stout Cupcakes with Baileys Irish Product Cheese Frosting","ingredients":"For the Bailey’s frosting:<br>5.5 oz<br>1/3 considerably less bodyweight Philly Product Cheese, softened<br>1/2 cup powdered sugar<br>4 tsp Bailey’s Irish Product For the cupcakes:<br>3/4 cup +<br>1 tbsp sugar<br>1 cup flour<br>7 tbsp unsweetened cocoa powder<br>1/2 tsp salt<br>1 tsp baking soda<br>1 egg<br>1/2 cup stout<br>4 oz unsweetened<br>apple sauce<br>1/4 cup unsweetened vanilla<br>almond milk<br>1/4 cup diminished excess weight sour cream<br>1 tsp vanilla<br>1<br>1/2 tbsp canola oil Cooking spray","directions":"Mix all the frosting ingredients in a medium bowl and mixture until tender with an electrical mixer. Refrigerate right up until prepared to seek the services of. Preheat oven to 350°. Line a cupcake tin with 12 liners and evenly spray liners with oil (to protect against sticking). In a superior bowl sift jointly all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda. In a medium bowl blend the soaked ingredients (egg throughout canola oil) and overcome till comfortable. With a mixer, gradually add the sifted flour blend to the damp ingredients and mixture right up until particularly mixed. Pour into cupcake liners and bake 30 minutes or till a toothpick inserted in the middle arrives out fresh. Permit to amazing thoroughly just before frosting.","url":"https://recipe.bluelayer.org/recipe/729/chocolate-stout-cupcakes-with-baileys-irish-product-cheese-frosting"},{"id":"725","title":"Darkish Chocolate Bite Bread Pudding","ingredients":"1-3/4 cups (1.25 oz) challah bread, slash into<br>1/2 inch cubes (no crust)<br>2/3 cup<br>1% lower-pounds milk<br>2 tbsp sugar<br>1<br>1/2 tbsp unsweetened cocoa<br>1/2 tsp vanilla extract<br>1 large egg, flippantly crushed Cooking spray<br>1 oz dim chocolate, coarsely chopped (Green &amp; Black’s<br>70% darkish)<br>2 tbsp fat-free of charge whipped topping (optional)","directions":"Preheat oven to 350°. Organize bread cubes in a one layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread against oven; reduce oven temperature to 325°. Mix milk and following 5 ingredients (milk all through egg) in a medium bowl, stirring very well with a whisk. add bread, tossing carefully to coat. Address and chill 30 minutes or up to 4 several hours. Divide 50% of bread mix frivolously involving 2 (6-ounce) ramekins included with cooking spray; sprinkle frivolously with 50 percent of chocolate. Divide remaining bread blend in between ramekins; top with remaining chocolate. Point ramekins in an 8-inch sq. baking pan; add 1 inch of very hot water to pan. Bake at 325° for 35 minutes or until fastened. serve very hot with 1 tablespoon whipped topping.","url":"https://recipe.bluelayer.org/recipe/725/darkish-chocolate-bite-bread-pudding"},{"id":"709","title":"Meringue Ghosts","ingredients":"4 hefty egg whites,<br>area temperature<br>1/4 tsp product of tartar<br>1 cup superfine sugar (or put sugar inside food items processor for<br>30 seconds right up until fantastic)<br>1/2 tsp natural white vanilla extract Miniature chocolate chips for the eyes","directions":"Preheat oven to 200°. put rack in the middle of the oven. Line a baking sheet with parchment paper. Comprise a pastry bag equipped with a 1/2 inch undeniable idea. In your blending bowl, taking the whisk attachment, fight the egg whites on lower-medium pace right up until foamy. add the product of tartar and carry on to fight right up until you receive fairly rigid peaks. Fight in vanilla extract. Add the sugar, a small at a year, and move forward to fight until the meringue retains Really rigid peaks. Fight in the vanilla extract. Be aware: The meringue is completed the moment it retains rigid peaks and after you rub a minor in between your thumb and index finger it does not truly feel gritty. If it feels gritty the sugar includes not totally dissolved consequently retain conquering until it feels delicate in between your arms. Ahead of putting the meringue ghosts on the cookie sheet, House a small of the meringue on the underside of each corner of the parchment paper to stop the paper in opposition to sliding. Move the meringue to the pastry bag. Trying to keep the bag perpendicular to the baking sheet, pipe with even anxiety, 2 inch superior mounds of meringue. Meticulously push 2 miniature chocolate chips into each meringue ghost for the eyes, and a 3rd chip for a mouth. Bake the meringues for practically 1 1/4 – 1 1/2 hrs or until they are dry and crisp to the contact and smoothly independent versus the parchment paper. Change off the oven, marginally open the doorway, and depart the meringues in the oven to stop drying few hrs, or even right away. Retains for a number of times at house temperature. Makes 36 Meringue Ghosts","url":"https://recipe.bluelayer.org/recipe/709/meringue-ghosts"},{"id":"706","title":"Guiltless Banana Break within just a Jar","ingredients":"Guiltless Banana Break in<br>a Jar<br>1 medium Dole banana, sliced<br>2/3 cup nonfat vanilla frozen yogurt (Stonyfields)<br>2 tbsp Hershey’s Lite chocolate syrup<br>4 tbsp whipped topping<br>2 cherries for garnish","directions":"Destination fifty percent of the banana slices in the backside of each and every jar. Best just about every with 1/3 cup of frozen yogurt, then 1 tablespoon each of chocolate syrup. Close with with the whipped cream and top with a cherry and choose your spoons prepared to dig in!","url":"https://recipe.bluelayer.org/recipe/706/guiltless-banana-break-within-just-a-jar"},{"id":"696","title":"PB2 Flourless Chocolate Brownies","ingredients":"Cooking spray<br>1 large egg<br>1 large egg white<br>1/2 cup unsweetened cocoa powder<br>1 tsp baking soda<br>1/4 tsp kosher salt<br>1/2 cup<br>additionally<br>1 tbsp water<br>1/2 cup uncooked honey<br>1 tsp vanilla<br>3/4 cup milk chocolate chips","directions":"Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray. Combat the egg and egg white in a small bowl with a whisk. Pour the mix into the written baking pan and bake about 30 minutes. Set aside to great, then slice into 12 bars chopping 3 rows x 4 rows.","url":"https://recipe.bluelayer.org/recipe/696/pb2-flourless-chocolate-brownies"},{"id":"686","title":"Chocolate Zucchini Bread","ingredients":"1 cup<br>all-explanation flour<br>1 cup entire-wheat flour<br>1/4 cup unsweetened cocoa, if possible Dutch-treatment<br>1/2 tsp baking powder<br>1/2 tsp baking soda<br>1/2 tsp salt<br>3 huge eggs, evenly crushed<br>1 cup sugar<br>3/4 cup unsweetened<br>applesauce<br>1/4 cup canola oil<br>1 tsp vanilla extract<br>1 oz unsweetened chocolate, melted<br>1/2 cup chopped walnuts (1<br>3/4 ounces)<br>2 cups grated zucchini (1 medium) Baking spray","directions":"Preheat oven to 325°F. Spray 2 8 1/2-by way of-4 1/2-inch loaf pans with cooking spray. Whisk all-motive flour, complete-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in yet another hefty bowl until combined. add the dry ingredients and stir with a rubber spatula until precisely mixed. Fold inside zucchini and walnuts. Pour the batter into the composed pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the heart will come out fresh new. Allow for amazing for 10 minutes. Invert on to rack and interesting comprehensively.","url":"https://recipe.bluelayer.org/recipe/686/chocolate-zucchini-bread"},{"id":"685","title":"Chewy Chocolate Chip Oatmeal Cookies","ingredients":"1 cup<br>all explanation flour<br>1 tsp baking powder<br>1/2 tsp baking soda<br>1/2 tsp salt<br>1/2 tsp ground cinnamon<br>2 tbsp unsalted butter, room temperature<br>1/2 cup sugar<br>1/2 cup unpacked brown sugar<br>1 large egg<br>1/4 cup unsweetened<br>apple sauce<br>1/2 tsp vanilla extract<br>2 cups easy oats<br>3/4 cup darkish chocolate chips","directions":"Preheat oven to 350°; line 2 baking sheets with parchment paper or Use a silpat. In a medium bowl, whisk jointly flour, baking powder, baking soda, salt and cinnamon. in a large bowl, with a mixer, product jointly the butter and the sugars on medium rate. Add the egg, adopted by the applesauce and vanilla extract. Operating by way of hand, stir in the flour mixture and the oats till simply merged and no streaks of flour continue to be; stir in the chocolate chips. Eliminate heaping tablespoonfuls (approx 1 tbsp every) of the dough on to published baking sheets, flattening each and every cookie a bit (I forgot to do this). Bake for about 10-12 minutes, or until cookies turn into gentle brown at the edges. Allow for awesome on baking sheet for 3 or 4 minutes, then go to a twine rack to great totally. Retail store in an airtight container consequently you don’t consume them all within one sitting down! Generates about 30 cookies somewhere around 1 tbsp each. Splenda Admirers: Different all the brown sugar with 1/4 cup Splenda brown sugar mix, and all the white sugar for 1/4 cup Splenda sugar mixture. Specifics continue to be the exact.","url":"https://recipe.bluelayer.org/recipe/685/chewy-chocolate-chip-oatmeal-cookies"},{"id":"683","title":"Cranberry Pistachio Dim Chocolate Bark","ingredients":"4.5 oz shelled pistachios, coarsely chopped<br>2.5 oz dried cranberries, coarsely chopped<br>7 oz dim chocolate bar (calculations based mostly on Hershey’s Unique Dim)","directions":"Destination chocolate in a microwave-protected measuring cup; microwave at large 1 instant or till chocolate melts, stirring just about every 15 seconds. Add melted chocolate to nut blend, stirring until only mixed. Spread blend flippantly on a jelly-roll pan included with foil; freeze 1 hour. Split into sections. Bark need to be saved in an airtight container in the refrigerator or a interesting place. It will hold for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/683/cranberry-pistachio-dim-chocolate-bark"},{"id":"676","title":"Purple White + Blue Fruit Pizza","ingredients":"2 cups<br>all cause unbleached flour (Gold Medal)<br>1/2 tsp baking soda<br>1/4 tsp salt<br>1/8 teaspoon ground cinnamon<br>2/3 cup granulated sugar<br>2/3 cup brown sugar, unpacked<br>1/4 cup melted unsalted butter<br>2 hefty egg whites<br>1/4 cup unsweetened<br>apple sauce<br>2 tsp vanilla extract<br>2/3 cup white chocolate chips or chopped white chocolate For the Frosting:<br>8 oz<br>1/3 fewer fat product cheese, softened<br>1/2 cup powdered sugar<br>1 teaspoon vanilla To Get:<br>1<br>1/2 cups blueberries<br>2 cups raspberries","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 x 1.375 inch non-adhere baking pan (quarter sheet pan) with cooking spray. In a large bowl, mix the flour, baking soda, salt and cinnamon and stir to mix. In a further bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until mild and fluffy. Fold the dry ingredients into the soaked ingredients with a spatula within 2 additions until the batter is rather nicely put together. If the batter seems even more “crumbly” than tender, add exactly a lose of water at a season (Basically if necessary) right up until it smooths out. Fold in the white chocolate chips. Spread the batter on to the baking pan getting the again of a measuring cup to comfortable frivolously. Bake 14 to 16 minutes, right up until the edges are golden and a toothpick inserted will come out new. Don’t previously mentioned-bake or your bars will be dry. Allow for it interesting extensively on twine rack. In the meantime, plan the frosting; in a superior bowl, seek the services of an electric powered mixer to fight the product cheese, powdered sugar and vanilla till properly-combined. Spread the frosting flippantly above the look of the cookie, leaving a low margin above the edges. Layer the fresh fruit over the frosting. Shop in the fridge right up until prepared to serve. To serve, slice the bars into 28 sections (I did 7 cuts by means of 4 cuts with the knife).","url":"https://recipe.bluelayer.org/recipe/676/purple-white-blue-fruit-pizza"},{"id":"660","title":"Chocolate Chip Clouds","ingredients":"1/2 cup egg whites (area temperature)<br>1/8 tsp product of tartar<br>1/2 cup sugar<br>1 tsp vanilla extract<br>2 tbsp unsweetened cocoa powder<br>1 cup chocolate chips","directions":"Heat oven to 300°F. Protect cookie sheet with silpat or nonstick silicone pad. Getting a mixer, battle the egg whites and product of tartar alongside one another in large bowl at large tempo until smooth peaks sort. Slowly add sugar a small at a period, then vanilla, overcoming nicely just after each and every addition until you order rigid peaks, the sugar is dissolved and the mixture is shiny. Sift cocoa on to egg white mix; carefully fold until blended. Fold in chocolate chips. Eliminate blend by heaping tablespoons on to cookie sheet. Generates 30 to 32 cookies. Bake 34 to 40 minutes or just until dry. Awesome a bit; remove versus cookie sheet. Great extensively on twine rack. Retailer included, at house temperature.","url":"https://recipe.bluelayer.org/recipe/660/chocolate-chip-clouds"},{"id":"651","title":"Pink, White and Blueberry Trifle","ingredients":"10 oz<br>angel food items cake, reduce into<br>1-inch cubes*<br>2 pints strawberries, sliced<br>2 pints blueberries For the product filling:<br>6 tbsp fat-no cost sweetened condensed milk (I<br>applied Borden Eagle)<br>1<br>1/2 cups chilly water<br>1 (4 oz) bundle white chocolate or cheesecake immediate pudding mixture","directions":"Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Permit stand for 2 minutes or until smooth-preset; fold in the whipped topping. Prepare fifty percent of the cake in the backside of a 14-cup trifle dish. Sprinkle lightly with a layer of blueberries. Spread 50% of the product mix more than the blueberries and carefully spread (I piped it taking a plastic bag and lower the corner off). Best with a layer of strawberries. Layer the getting cake cubes on final of the strawberries, then add further more blueberries and best with the being product mix. Conclusion with the remaining strawberries and blueberries, scheduling them in a rather behavior. Protect and refrigerate at small one 1 hour. *I basically made use of 10 oz of a 16 oz cake.","url":"https://recipe.bluelayer.org/recipe/651/pink-white-and-blueberry-trifle"},{"id":"628","title":"Deep Dish Chocolate Chip Cookie Pie","ingredients":"2 cups pitted dates<br>2/3 cup unsweetened<br>almond milk (or milk of final decision)<br>2 (15 oz) cans white beans, drained<br>and rinsed nicely,<br>500g overall worn out<br>1 cup uncomplicated oats*<br>1/4 cup unsweetened<br>applesauce<br>3 tbsp oil (grapeseed, vegetable or coconut)<br>2 tsp natural vanilla extract<br>1/2 tsp baking soda<br>2 tsp baking powder<br>1/4 tsp salt<br>1 cup chocolate chips* (I made use of darkish) *For gluten totally free, be certain your oats<br>are experienced GF.","directions":"Preheat oven to 350°F. Grease a 10-inch springform pan and established apart. Mixture the dates with the milk until smooth a large good quality foods processor right up until rather tender. add the being ingredients (except if the chips) and mixture amazingly perfectly in the food items processor (not a blender**) until extensively tender. Stir within chips and shift to the penned pan. Bake 35 to 40 minutes until enterprise. Remove to oven and allow for it awesome 20 minutes right before eliminating to the pan. Slice into 14 slices and serve very hot crowned with pounds absolutely free frozen yogurt or your preferred topping. **Katie suggests a foods processor, if all you add is a blender, mixture inside 2 batches right up until exceptionally gentle.","url":"https://recipe.bluelayer.org/recipe/628/deep-dish-chocolate-chip-cookie-pie"},{"id":"611","title":"Dim Chocolate and Mint Chip Clouds","ingredients":"3 large egg whites (house temperature)<br>1/8 tsp product of tartar<br>1/2 cup sugar<br>1 tsp vanilla extract<br>1 cup dim chocolate<br>and mint morsels (Nestle)","directions":"Warm oven to 300°F. Protect cookie sheet with nonstick silicone pad or parchment paper. Making use of a mixer, overcome the egg whites and product of tartar collectively within heavy bowl at large pace until smooth peaks style. Slowly add sugar a small at a season, then vanilla, overcoming perfectly soon after each addition until you acquire rigid peaks, the sugar is dissolved and the mixture is shiny. Fold inside mint chocolate chips. Get rid of blend by tablespoons on to cookie sheet. Bake 35 to 45 minutes or specifically right up until dry. Great a little bit; remove to cookie sheet. Awesome thoroughly on twine rack. Retail store protected, at room temperature. Will make in excess of 30 cookies.","url":"https://recipe.bluelayer.org/recipe/611/dim-chocolate-and-mint-chip-clouds"},{"id":"609","title":"Chocolate Chocolate Chip Biscotti","ingredients":"1-2/3 cup all cause flour 1/2 cup very good top quality unsweetened cocoa powder (obtained mine at Investor Joe’s) 1-1/2 tsp baking powder Pinch of salt 3/4 cup superfine sugar (you can put sugar in foodstuff processor) 3/4 cup darkish chocolate chips 2 higher eggs 1 higher egg white Preheat oven to 375°. Line 2 baking sheet with parchment paper. Mix flour, cocoa powder, baking powder, salt and sugar in a huge bowl. add chocolate chips and mixture. Little by little add eggs and egg whites to the mix and add to create a dough. (If dough is far too dry add one much more egg white) Divide the dough into 2 or 3 loafs. Stage on the included baking sheets and bake 20 minutes. (If the dough is much too sticky to kind with your palms, you can Use a picket spatula to move it on to the baking sheets) After amazing plenty of to manage, carefully slice the loaves on the attitude into 1/2 inch slices (a serrated bread knife is effective superior for this). Return to the baking sheets fitting as plenty of as you can. You could possibly want to do this within batches. Bake the biscotti for an additional 3-4 minutes on every facet. (considerably less period for if you which includes it softer) Makes in the vicinity of 24 Visual appeal out for tomorrow’s Chocolate Pistachio Biscotti Recipe (with butter)!","directions":"","url":"https://recipe.bluelayer.org/recipe/609/chocolate-chocolate-chip-biscotti"},{"id":"608","title":"Chocolate Banana Soufflés","ingredients":"2 ripe medium bananas, mashed<br>2 tsp cornstarch<br>1/4 cup unsweetened cocoa powder<br>1 tsp vanilla extract<br>2 large egg whites<br>3 tbsp sugar Cooking spray","directions":"Preheat about to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Stage on a baking sheet. In a medium bowl, mash bananas and vanilla alongside one another. Sift cornstarch and cocoa powder around bananas and stir perfectly. In a different medium bowl, battle egg whites with sugar until they style delicate peaks. Fold 1/3 of egg whites into banana mixture. Every time included, fold in the loosen up of the egg whites. Spoon mixture into ramekins. Wipe the final 1/4 inch “collar” of the ramekin to remove any extra batter as a result that the souffle will add directly and put ramekins on a baking sheet. Bake at 400°F for 15 minutes. serve routinely.","url":"https://recipe.bluelayer.org/recipe/608/chocolate-banana-souffl-s"},{"id":"600","title":"Phyllo Fruit Tart","ingredients":"1 tbsp butter, melted<br>1 tbsp canola oil<br>8 sheets phyllo dough (14 x<br>9)<br>8 oz FF product cheese<br>3 tbsp powdered sugar<br>1 cup weight<br>absolutely free whipped topping<br>1 can (11 oz) mandarin oranges, drained<br>4 kiwifruit, peeled<br>and sliced<br>1-1/2 cups sliced strawberries<br>1 oz white baking chocolate, melted","directions":"In a lower bowl, mix butter and oil. Stage one sheet of phyllo dough on a baking sheet. Brush with butter mix. Repeat with remaining sheets. Bake at 400 for 5-7 minutes or until browned. Amazing extensively. Fight product cheese right up until tender. add powdered sugar. Overcome effectively. Fold inside Great Whip. Spread in excess of cooled phyllo. Best with fruit. Soften chocolate in microwave and drizzle in excess of fruit.","url":"https://recipe.bluelayer.org/recipe/600/phyllo-fruit-tart"},{"id":"587","title":"Chocolate Crepes with Strawberries","ingredients":"1 cup all explanation flour 2 tbsp unsweetened dutch cocoa powder 1 tbsp powdered sugar 1 1/2 cups 1% milk 2 heavy egg whites 1 full egg 1 tsp oil Butter flavored spray 24 medium strawberries, sliced (2 inside just about every crepe) 1 1/2 cups excess weight totally free great whip 3/4 cup chocolate syrup to serve Mix flour, milk, cocoa powder, powdered sugar, eggs and oil right up until tender in the blender. Warm a large nonstick pan on medium-small flame. Even though very hot, spray with buttered flavored spray to coat backside of pan. Pour 1/4 cup crepe mixture into pan, swirling pan somewhat to create crepe slender and comfortable. Cook for 1 to 2 minutes or until backside of crepe is mild golden brown. Turn; cook 30 seconds to 1 moment or till gentle golden brown. Repeat with being buttered flavored spray and crepe blend. To serve, spoon 2 tbsp whipped cream into heart of each and every crepe. Best with strawberries and fold each advantage of crepe previously mentioned filling. Sprinkle flippantly with powdered sugar and top with 1 tbsp chocolate syrup on just about every. serve sizzling. Batter can be refrigerated for up to 2 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/587/chocolate-crepes-with-strawberries"},{"id":"581","title":"Chocolate Protected Strawberries","ingredients":"4 oz dim semi-sweet chocolate 12 strawberries","directions":"Rinse and carefully dry the strawberries. In a medium microwave secure bowl, microwave chocolate on large for 30 seconds. Stir and repeat until all the chocolate is melted. (Do not overheat or the chocolate will come to be chunky and divided) Dip strawberries and issue on waxed paper to interesting. You can try to eat immediately absent refrigerate to serve it a challenging chocolate coating.","url":"https://recipe.bluelayer.org/recipe/581/chocolate-protected-strawberries"},{"id":"574","title":"Guiltless Banana Ice Product","ingredients":"Guiltless Banana ice cream<br>4 medium<br>around-ripe bananas Optional Toppings (not involved in dietary data): Berries Insane Chocolate syrup Sprinkles","directions":"Peel bananas and House in the freezer until frozen. If utilizing a foodstuff processor, observe the very same measures, and course of action till gentle.","url":"https://recipe.bluelayer.org/recipe/574/guiltless-banana-ice-product"},{"id":"568","title":"Slim Chocolate Raspberry Cheesecake","ingredients":"Cooking spray<br>1/2 cup (50g) crushed chocolate graham cracker crumbs<br>1 tbsp light butter, softened<br>8 oz offer lessened bodyweight product cheese, softened<br>1/4 cup sugar<br>6 oz pounds-free of charge vanilla Greek yogurt (I utilized Chobani)<br>2 superior egg whites<br>1 tsp vanilla extract<br>1 tbsp<br>all motive flour<br>1 oz Baker’s semi-lovable dipping chocolate<br>18 raspberries","directions":"Warm oven to 350°F. Spray an 8-inch sq. baking pan with non-adhere spray. Add alongside one another graham cracker crumbs and butter with a fork until blended throughout. Force lightly into backside of penned pan. Carefully combat product cheese, sugar and vanilla till tender working with an electric powered mixer. Slowly combat inside pounds absolutely free yogurt, egg whites and flour., do not over battle. Pour above graham cracker crust. Bake 25 to 30 minutes or until heart is virtually fixed. Amazing to house temperature then chill a handful of hrs in the fridge. Slice the cake into 9 slices. Soften the chocolate in the mircowave, 30 seconds at a year until melted, watchful not to melt away. Seek the services of a spatula to drizzle the chocolate all over the top of the cheesecake. Final every piece with 2 raspberries and take pleasure in!","url":"https://recipe.bluelayer.org/recipe/568/slim-chocolate-raspberry-cheesecake"},{"id":"567","title":"Coconut Cupcakes","ingredients":"For the Frosting:<br>8 oz<br>1/3<br>a lot less bodyweight Philadelphia Product Cheese (not excess weight no cost)<br>3/4 cup powdered sugar<br>2 tsp natural<br>and organic coconut extract For the Cupcakes:<br>2 egg whites<br>1 cup canned light coconut milk (Thai Kitchen<br>area)<br>1/3 cup unsweetened<br>apple sauce<br>2 tsp organic coconut extract<br>18.25 oz white box cake mixture (Duncan Hines)<br>1/2 cup sweetened coconut flakes<br>72 Cadbury mini chocolate eggs (optional)","directions":"In a medium bowl add the product cheese with the powdered sugar and coconut extract with a mixer. Hold refrigerated right up until organized to use. Preheat oven to 350°. Line 24 cupcake tins with liners. In a large bowl mix egg whites, coconut milk, apple sauce and remaining coconut extract. mix nicely, then add cake blend and mixture until blended. Pour batter into protected cupcake tins over midway and bake 22-24 minutes, or right up until a toothpick inserted arrives out fresh. Permit cupcakes interesting to area temperature. Ultimate each cupcake with 1/2 tablespoon of product cheese, then top each and every with 1 tsp coconut flakes. For an Easter topic top each and every cupcake with 3 mini chocolate eggs. Notice: If you create Those people a working day in advance, don’t frost them. Continue to keep the frosting refrigerated and frost them the working day you method to take in them.","url":"https://recipe.bluelayer.org/recipe/567/coconut-cupcakes"},{"id":"564","title":"No-Bake Peanut Butter Pie","ingredients":"5 oz small fat product cheese, softened<br>1/2 cups confectioners’ sugar Small bodyweight graham cracker pie crusts<br>3 tbsp Hershey’s chocolate syrup","directions":"Fight product cheese and confectioners’ sugar jointly in a medium bowl. Blend within Far better ‘n Peanut Butter and overcome till tender. Fold within whipped topping. Spoon into graham cracker pie shell; add, and refrigerate until enterprise, at bare minimum 2-3 hrs. Drizzle with chocolate syrup prior to serving.","url":"https://recipe.bluelayer.org/recipe/564/no-bake-peanut-butter-pie"},{"id":"505","title":"Chocolate Coconut Sundae Protein Shake","ingredients":"Ingredients 11⁄2 cups fresh coconut water or 11⁄2 cups almond, walnut, or cashew milk 3 medium or 4 low frozen bananas, lower into 1-inch chunks 1⁄4 cup unsweetened coconut, finely shredded 2 tablespoons uncooked cocoa (cacao) powder 2 tablespoons uncooked almond or cashew butter 2 tablespoons uncooked, unrefined coconut oil 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon organic and natural vanilla flavoring Pinch of sea salt Guidelines 1. Put the coconut water or nut milk, bananas, coconut, cocoa, nut butter, coconut oil, honey, vanilla, and salt in a blender and purée until soft and thick, relating to 30 seconds. Assume small bits of shredded coconut to stay in the carried out shake. 2. Pour into eyeglasses or insulated mugs. This shake is prosperous inside organic and natural sugars, pounds, and fiber, consequently sip amazingly slowly but surely or consume with a spoon and savor the sundae goodness.","directions":"","url":"https://recipe.bluelayer.org/recipe/505/chocolate-coconut-sundae-protein-shake"},{"id":"380","title":"Valentines day Cake Balls","ingredients":"16.5 oz offer yellow cake blend(or taste of your preference)<br>6 oz simple bodyweight-cost-free Greek yogurt (Chobani)<br>1 cup water<br>2 huge egg whites<br>1 tsp vanilla extract Baking spray<br>48 oz Wilton coloured sweet melts (20 oz utilized<br>amount of money, measured in n.i)* Sprinkles Mini cupcake liners","directions":"Preheat oven to 350°F. Evenly spray a the cake pop pan with baking spray. Blend all the cake ingredients in a large blending bowl and overcome till merged. put the batter into a pastry bag or large ziplock bag with the suggestion slash off. Pipe the batter into the composed cake pop pan and bake regarding 18 Minutes (I rotated the pan when 10 minutes to be guaranteed they baked Flippantly). Allow it relax 5 minutes just before opening the pan. Put cake balls on a cord rack and repeat with remaining batter. Making use of a scissor, slash the seam off the balls. Refrigerate the cake balls for about 45 minutes, this will help the chocolate adhere to the cake. Soften some of the white chocolate melts in the microwave in accordance to deal recommendations, mindful not to burn off the chocolate. add the suggestion of a bamboo adhere into the melted chocolate, then into the cake ball (this aids maintain the adhere in Area) and dip each individual ball into the chocolate, then on to a sheet of wax paper. Repeat with remaining balls and chocolate. Even though the chocolate hardens, Space into mini cupcake liners and top with sprinkles and drizzle with chocolate if preferred. Would make 48-50 balls.","url":"https://recipe.bluelayer.org/recipe/380/valentines-day-cake-balls"},{"id":"351","title":"Chocolate Raspberry Royale Protein Shake","ingredients":"Ingredients 11⁄2 cups purified water 2 cups frozen raspberries 2 medium or 3 low frozen bananas, slash into 1-inch chunks 4 tablespoons uncooked almond or cashew butter 2 tablespoons uncooked cocoa (cacao) powder 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon organic vanilla flavoring Pinch of sea salt Guidelines 1. Put the water, raspberries, bananas, nut butter, cocoa, honey, vanilla, and salt in a blender and purée till thick and soft, in excess of 30 seconds. 2. Serve in eyeglasses or insulated mugs. This mixture is large in natural and organic sugars, body fat, and fiber, as a result sip rather gradually and “chew” every sip, blending properly with your saliva consequently that it digests with usefulness. No gulping, make sure you. Savor the loaded, chocolaty goodness.","directions":"","url":"https://recipe.bluelayer.org/recipe/351/chocolate-raspberry-royale-protein-shake"},{"id":"335","title":"Chocolate-Almond Sundae Protein Smoothie","ingredients":"Ingredients 11⁄2 cups purified water 3 medium or 4 lower frozen bananas, minimize into 1-inch chunks 4 tablespoons uncooked almond butter 2 tablespoons uncooked cocoa (cacao) powder 1 tablespoon uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon natural and organic vanilla flavoring Pinch of sea salt Guidelines 1. Put the water, bananas, almond butter, cocoa, honey, vanilla, and salt in a blender and purée until soft, 20 to 30 seconds. 2. Serve inside eyeglasses or insulated mugs. This shake is prosperous within natural and organic sugars, excess weight, and fiber, as a result sip incredibly little by little and savor the chocolaty decadence.","directions":"","url":"https://recipe.bluelayer.org/recipe/335/chocolate-almond-sundae-protein-smoothie"},{"id":"333","title":"Slim Pumpkin Butterscotch Bars","ingredients":"•<br>2 cups<br>all reason flour •<br>1/2 tsp baking soda •<br>1/4 tsp salt •<br>1<br>1/2 tsp pumpkin pie spice •<br>1/8 teaspoon ground cinnamon •<br>2/3 cup granulated sugar •<br>2/3 cup brown sugar, unpacked •<br>1/4 cup melted unsalted butter •<br>2 large egg whites •<br>1/4 cup pumpkin puree •<br>2 tsp normal vanilla extract •<br>2/3 cup butterscotch chips For the Frosting: •<br>8 oz<br>1/3 fewer weight product cheese, softened •<br>1/2 cup powdered sugar •<br>2 ounces melted semi-sweet chocolate •<br>1/2 tsp vanilla extract","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 inch non-adhere baking pan with cooking spray. In a higher bowl, blend the flour, baking soda, salt, pumpkin spice and cinnamon and stir to mix. Inside one more bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla till light and fluffy. Whisk the dry ingredients into the damp ingredients within 2 additions until the batter is Really properly merged. If the batter appears to be like far more “crumbly” than delicate, add precisely a get rid of of water at a year (Just if demanded) until it smooths out. Fold in butterscotch chips. Spread batter on to the baking pan taking the again of a measuring cup to gentle lightly. Bake 14-16 minutes, till the edges are gentle brown and a toothpick inserted arrives out fresh new. Don’t previously mentioned-bake or your bars will be dry. Allow it interesting carefully on twine rack. In the meantime, plan the frosting; in a superior bowl, employ the service of an electric powered mixer to battle the product cheese, powdered sugar and vanilla till effectively-put together. Frost bars and drizzle with the melted chocolate. *To soften the chocolate, Room in a microwave harmless cup and warm 15 seconds; stir. An additional 15 seconds; stir until the chocolate is melted. After the chocolate sets, slice into 15 huge squares (5 cuts by way of 3 cuts with the knife). Then slash every sq. within fifty percent diagonally to establish triangles. Retail outlet in the fridge until geared up to serve.","url":"https://recipe.bluelayer.org/recipe/333/slim-pumpkin-butterscotch-bars"},{"id":"324","title":"Cake Decorating Tips For All Situations","ingredients":"You seriously don’t have to have a one of a kind celebration to embellish a cake, however some activities that can be produced unforgettable and additional exceptional with a decorated handle are holidays, birthdays, graduations, non secular occasions, showers, weddings, and other unique one of a kind functions. In this article are some cake decorating tips that will support you deliver any bash exclusive: Fresh new Year’s Champagne Toast Bake one 9-in. spherical and one 9x12-in. rectangle cake. Cut the round in 50%. Use one 50 percent for the top of the champagne glass. Slice a Two or 3-inch prolonged strip for the stem of the glass and a Two x 4-inch portion for the foundation of the glass. Piece them with each other to form the champagne glass. To be absolutely sure all the ingredients keep on being together, evenly frost each piece separately ahead of you piece them collectively. Room the ingredients on a cake board. Ice the top component (straight edge) of the half-round cake and the stem and base ingredients in white icing. Ice the backside component (rounded edge) of the half-round cake in light yellow or gentle pink icing to resemble champagne. Easter Egg Hunt (So simple little ones can do it!) Bake Six large muffins. Great and frost them with green icing. Generously sprinkle green shredded coconut* on final of the frosting to resemble grass. Room coloured jelly beans in the coconut as a result they are half-hidden. put tiny bunny toppers on the best of the muffins as a result they seem to be as if they are obtaining the jelly beans. *To tint shredded coconut, point coconut in a plastic bag. Add a couple of drops of food coloration. Knead color into coconut. Dry on waxed paper. Spooky Halloween Brownies (Let the small children help!) Bake your beloved brownies. As soon as cooled, lower into 3-inch circles, taking a cookie cutter or a behavior and sharp knife. Level a Halloween stencil (available in top stores) in the centre of each brownie. Sprinkle the stencil with confectioner’s (powdered) sugar. Remove the stencil. Benefit the final and the backside of brownie with idea Fourteen white icing celebrities. Brilliant Christmas Ornament Bake a one or two-layer round cake. Ice the cake delicate with white icing. Pipe tip 5 white icing traces across the top at 1-inch intervals. Array the shapes of the traces, making one directly, one zigzag, one curvy, etcetera. to resemble decorations on an ornament. Randomly pipe idea 5 icing balls and tip 16 superstars in between the traces far too to resemble decorations. ADULT BIRTHDAY/One of a kind Social gathering Allow Me Call You Sweetheart Bake a heart-shaped cake and a heart-shaped mini-cake. Ice the larger sized cake soft with crimson icing. Level the mini-cake in the centre of the much larger cake. cover the mini cake within idea 16 purple icing stars. add a tip 14 crimson icing shell border at the backside of the mini cake and a suggestion 16 pink icing shell border at the best and the bottom of the huge cake. Publish your information inside pink with idea Three on the mini-cake. Little ones BIRTHDAY Rainbow Prepare Bake 4 mini-loaf cakes. (about 3-1/2 x 4-1/2 inches each and every.) Ice each and every one delicate – one with pink icing, one with blue icing, one with green icing, and one with yellow icing. Use the cake iced in red as the engine: Create a smokestack for the engine with 2 superior marshmallows. Frost them jointly with green icing. Connect the marshmallows to the ultimate of engine with a toothpick. Making use of green icing, attach a piece of white curly ribbon or candy on the top of the smokestack for smoke and attach 2 white or yellow gum drops to the entrance of the engine for headlights. With a spatula, location a small mound of yellow icing on best of the yellow car; add minor chocolate chips to resemble coal. Position 2 or three lower plastic autos on ultimate of the blue vehicle. Stick very little stick candies, this kind of as licorice parts on final of the green vehicle to resemble steel parts. Decorate the sides of the automobiles with unique low difficult candies for decorations. For wheels: With icing the exact same coloration as the vehicle, connect Four large candy discs, this sort of as peppermint swirls, to the bottom of each individual automobile. Talk the autos with one-inch licorice whips or pretzel sticks. Up! Up! And Absent Bake 2 each: tulip, flower, butterfly and dragonfly cookies (eight total) and a 9x12-in. rectangle cake. Ice the cookies tender in different pastel colours with thinned royal icing.** Adorn the iced butterfly cookie with suggestion 3 coloured icing dots. Ice the backside 50% of the 9x12-in. cake comfortable with green icing and the top 50 percent gentle with light blue icing to resemble grass and the sky. Vacation put 2 tiny mounds of white icing on the blue half for clouds. Pat down “the clouds” with your fingers dipped inside cornstarch. Place the tulip and flower cookies in the “grass” and pipe suggestion 3 green stems and leaves, if required. Space the one butterfly cookie around the flower cookie and the other butterfly cookie and the dragonfly cookies in the “sky.” Generate your message on the cake with idea 3 white icing. **Royal Icing Recipe Two cups sifted confectioner’s sugar Two scant tablespoons meringue powder Three tablespoons water Fight all the ingredients a small tempo until the icing varieties peaks. (Makes about 1-1/2 cups)","directions":"","url":"https://recipe.bluelayer.org/recipe/324/cake-decorating-tips-for-all-situations"},{"id":"283","title":"4 Uncomplicated Rules for Developing Iced Espresso Beverages at House","ingredients":"A huge chill is sweeping the espresso market as iced espresso drinks financial gain acceptance. In accordance to the Countrywide Espresso Affiliation, the proportion of Us residents who consume iced espresso drinks enhanced to 20 p.c in 2003 to 29 p.c in 2004. Right after the reputation of cappuccinos and mocha lattes, customers are understanding that espresso is simply just as scrumptious - and even extra fresh - at the time helped chilly. Iced espresso can be as basic to plan as iced tea. A number of options, this sort of as flavoring syrups, chilly milk, chocolate and spices, enable you to deliver tailored espresso concoctions that are simply as tasty as these helped in your preferred restaurant. Drinks these types of as iced vanilla mocha, iced rum espresso and iced latte are simple to create at household. In this article are some suggestions for fresh new iced espresso beverages. * Pour the flavoring syrup into the cup very first. To in depth the consume, pour inside coffee or espresso, then the ice, and top it off with chilly milk. * Wear't allow for your beverage grow to be watered down. Neat your favourite espresso beverage with ice cubes manufactured versus new-brewed espresso as an alternative of water. * Employ the service of a gadget that Makes a large high quality espresso or coffee. The Capresso coffeeTeam Luxe, for illustration, grinds espresso beans specifically right before brewing and will allow you to deal with the strength of your espresso. * Be imaginative. add a custom-made contact to your iced espresso drinks with whipped cream, chocolate shavings, nutmeg or cinnamon.","directions":"","url":"https://recipe.bluelayer.org/recipe/283/4-uncomplicated-rules-for-developing-iced-espresso-beverages-at-house"},{"id":"281","title":"Is It Frosting? Or Is It Icing?","ingredients":"Property chefs top essentially use the expression frosting and icing interchangeably. This can trigger confusion. In invest in to avoid that confusion I which add to create a change amongst the 2 on my website. Frosting Frosting is a fluffy, thick concoction that will continue to keep its condition. You can pipe decorations with it which includes you look at on cakes. Even even though it retains a form it continues to be smooth and retains its creamy texture. There are as lots of dissimilarities of frosting recipes, as there are cookie recipes. One of the optimum well known is butter product. Even in the butter product group there is no one definitive recipe. It appears to be like that each region that can consider its fingers on butter incorporates its impression of what butter product frosting must be. Some are developed with eggs and butter. Some kinds you contain to cook sugar to a softball issue. There are other people that employ the service of shortening or a mixture of shortening and butter. Even now many others use't Use butter or shortening at all still a further materials this kind of as peanut butter. A straightforward butter product is only butter, sugar, flavoring and a liquid crushed and crushed right up until it is light and fluffy. It can be flavored with maximum any flavoring and coloured any colour for the duration of the overcoming point. Soon after overcoming, other ingredients these as dried fruit, insane or melted chocolate can be folded within. Icing Icing is typically substantially thinner than frosting and in this place will not keep styles. For the reason that it's further liquid it flows very easily and thins out filling in nooks and crannies. What differentiates icing in opposition to frosting is that as icing dries it gets to be comfortable and will harden as soon as carefully dry. This will make it perfect glue for cookie structure assignments, these kinds of as a gingerbread Place. For the cookie decorator that's not practical with a piping bag icing is the preferred cookie decorating medium. Just which includes frosting there are 1000's and thousands of icing recipes and recipe variances. An icing recipe can be as straightforward as powdered sugar put together with a liquid to additional challenging meringue types. One of the far better recognised meringue distinctions is Royal Icing. Dependent on the total of liquid applied Royal Icing can be piped and will continue to keep designs including frosting nonetheless it will harden as it dries. Consequently is it icing? Or is it frosting? In my humble feeling it boils down to one detail. If it remains tender (in purpose) it's frosting. If, at the time it dries, it hardens then it's icing.","directions":"","url":"https://recipe.bluelayer.org/recipe/281/is-it-frosting-or-is-it-icing"},{"id":"239","title":"White Chocolate Oatmeal Lace cookies","ingredients":"1/2 cup sifted<br>all-explanation flour (for GF Bob’s Purple Mill<br>all-motive GF)<br>1/2 cup granulated sugar<br>1/2 tsp cinnamon<br>1/4 tsp baking powder Pinch of salt<br>1/2 cup old-fashioned oat*<br>1/4 cup unsalted butter, melted<br>2 tbsp<br>1% milk<br>2 tbsp honey<br>1 tsp vanilla extract<br>5 oz white chocolate, melted (you’ll basically employ<br>2.5 oz)<br>1/4 cup coloured sprinkles *For gluten totally free be indeed to test the labels.","directions":"Preheat oven to 375°F. Line 2 baking sheets with Silpats; mounted apart. In a medium bowl, add the flour, sugar, cinnamon, baking powder, salt, and oats; established apart. In the bowl of a stand mixer, mix melted butter, milk, honey, and vanilla. add till comfortable. Slowly and gradually add in the dry ingredients and mix to mix. Reduce 1 stage teaspoon of batter on to composed baking sheets leaving area in about, positioning just 12 cookies on each individual sheet considering that the cookies will spread in the oven. Bake for 7-9 minutes. Remove versus oven and allow for cookies interesting on baking sheets for 2 minutes. Cautiously move cookies to a twine rack and great comprehensively. Soften the chocolate in a microwave secure mug 30 seconds, stir then repeat yet another 30 seconds at a year until the chocolate is melted. Mindful not to overheat to reduce incredibly hot. Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles. put on a tray protected with wax paper to harden. Makes 46 cookies.","url":"https://recipe.bluelayer.org/recipe/239/white-chocolate-oatmeal-lace-cookies"},{"id":"221","title":"Frying With out The Trans fat","ingredients":"Trans excess fat are in the information a whole lot such times simply because a fresh law necessitating that they be involved on foodstuff nutrients labels is at the moment in impression. Trans body fat are made each time liquid oils are designed into solids by way of a course of action referred to as partial hydrogenation. This improves shelf existence and taste security, nonetheless at the price tag of elevated fitness pitfalls. Those unwanted fat add been discovered to boost blood amounts of LDL (or \"terrible\") cholesterol. That indicates a considerably elevated likelihood of middle ailment. Partly hydrogenated vegetable fat are show in about 40 per cent of the foods on grocery keep cabinets. cookies, crackers, and microwave popcorn are large assets of trans excess fat, as are other processed food stuff these as margarines, butter-design spreads and cooking or baking shortenings, salad dressings, cakes, donuts, snack chips, chocolate sweet, some breakfast cereals, French fries and other fried snack food items. As of January 2006, brands are needed to list trans body fat as chapter of the dietary written content box on all food items labels. That's why there's a flow to remove and clear away trans unwanted fat to food items. The clean legislation doesn't employ still to foodstuff All those purchase in dining establishments and other absent-in opposition to-household eateries. Regretably, foods-support operators-like the large instant-foodstuff chains-comprehend that they proportion the duty for offering very good foods that can be element of a healthful diet plan. Utmost of the 925,000 eating places in the U.S. contain fryers, and people fryers seek the services of approximately 18,000 loads of pounds each 12 months, a lot of it partly hydrogenated fat and oils. These types of places to eat are wanting at tactics to avert trans unwanted fat within their menu goods without slicing out style, and that incorporates obtaining options to partial hydrogenates. One possibility attaining attention is an oil termed small-linolenic soybean oil, designed against a in particular bred soybean. It was created especially to substitute partly hydrogenated oils and can be made use of by itself or in blends with other vegetable oils that comprise small or no trans extra fat to ease or even get rid of trans excess fat in the meals fried in it. To cover your physical fitness at the time you make your mind up meals to love at dwelling, read through the vitamins content panel and the component label on packaged food items. And after you dine out, question what variety of oil the cafe is applying. in the two predicaments, you will need to prevent partly hydrogenated oils and tropical oils (which add things like higher degrees of harmful saturated extra fat). As soon as you perspective \"lower-linolenic soybean oil,\" you comprehend you'll be consuming nutritious.","directions":"","url":"https://recipe.bluelayer.org/recipe/221/frying-with-out-the-trans-fat"},{"id":"218","title":"Giving Kisses and Wonders","ingredients":"1 cup (2 sticks) butter or margarine, softened 11/3 cups granulated sugar 2 egg yolks 1/4 cup milk 2 teaspoons vanilla extract 2 cups all-cause flour 2/3 cup Hershey's Cocoa 1/2 teaspoon salt Powdered sugar 1 can (16 oz.) vanilla frosting Even further powdered sugar 11/3 cups (10.5-oz. pkg.) Hershey's Kissables Brand name Chocolate Candies","directions":"1. Combat butter, granulated sugar, egg yolks, milk and vanilla until fluffy. mix flour, cocoa and salt; slowly and gradually add to butter mixture, overcoming until very well combined. Protect; refrigerate dough around 2 hrs or until company plenty of to take care of. 2. Warm oven to 350° F. Flippantly grease cookie sheet. Form dough into 11/8-inch balls. Roll inside powdered sugar; House on published cookie sheet. Push thumb in heart of each individual cookie. 3. Bake 10 to 12 minutes or right up until mounted. Remove in opposition to cookie sheet to cord rack; amazing comprehensively. 4. Spoon frosting into large-accountability resealable plastic foodstuff storage bag. Lower off corner of bag over 1/4 inch to actuality; pipe frosting into thumbprint indentations. Sift a lot more powdered sugar over loaded cookies, if desired. Carefully push 3 to 4 candies into each and every stuffed cookie. Makes relating to 3 to 1/2 dozen cookies. Vanilla Big difference: Make improvements to flour to 23/4 cups; omit cocoa.","url":"https://recipe.bluelayer.org/recipe/218/giving-kisses-and-wonders"},{"id":"201","title":"Cooking A Cholesterol-Absolutely free Feast","ingredients":"Anytime it arrives to cutting down one’s cholesterol amounts, it is a should really that one alterations his or her ingesting existence. Cholesterol buildup in the overall body is literally triggered by way of having direction as well significantly of the sinful models of food items which includes processed meat, fried foods, sugar prosperous foodstuff and drinks which includes chocolates (while darkish chocolate, the sour style is basically established to support decrease one’s cholesterol degrees) and smooth beverages. 1. Remove Catalyst Things It is furthermore vital to take note that us residents who consist of lousy everyday living behavior are the regular goals of ingesting remarkably large cholesterol degrees. Smoking and consuming are the well-liked vices that us citizens, not basically individuals who are discomfort in opposition to higher cholesterol amounts, ought to remove at the time and for all to their courses. 2. Cooking With No Cholesterol in Intellect - Whenever shopping for cereals or microwavable pre-packed food including t.v. dinners appear to be at the labels on the aspect of the box to guarantee that you are not relocating to choose inside added energy and weight - remaining knowledgeable of what you choose in is the initially move inside lessening higher cholesterol - Prevent restauraunts and immediate foods spots that present all you can consume food or Really large food stuff - The serving measurement listed on the packaging is at times deceptive - a serving dimensions is not generally the amount dimensions of the package deal, it is usually one-fifty percent or even considerably less 3. Understand How To Go through Foods Labels Foodstuff labels are separated into 2 areas - the best 50 percent bargains with things of food items you need to decrease, these as overall bodyweight, cholesterol, sodium, carbs and protein. The backside is a conclusion of all those you will need, this sort of as vitamins and minerals, iron, and so on. It is genuinely Very complicated to realize what optimum foodstuff labels signify, in a path they are pretty deceiving. You may possibly believe that that you are taking in balanced While inside truth you are unknowingly using within cholesterol, excess weight and energy in minimized stages. In this article are a list of some of the states that we can frequently come across on our foodstuff’s packaging in accordance to the Foods and Medicines Authority - - Calorie-absolutely free - This item contains a lot less energy for each serving (near 5 energy significantly less) than the top brand name. It does not indicate the merchandise features no energy. - Reduced-sodium - This materials features a lot less than 140mg of salt for every foods serving. - small-calorie - The foodstuff is virtually a lot less than 40 energy for every serving. - small-cholesterol - Much less than 20mg of cholesterol as very well as just 2 grams of pounds for each foodstuff serving - small - 25 p.c a lot less of what conditioning experts specify for the nutrition as nicely as the energy of a normal food items content of the exact same model","directions":"","url":"https://recipe.bluelayer.org/recipe/201/cooking-a-cholesterol-absolutely-free-feast"},{"id":"109","title":"Extraordinary Flour-less Brownies","ingredients":"1 (14 oz) canned low-sodium black beans, rinsed<br>and drained<br>Two large eggs<br>1/2 cup cocoa powder<br>3/4 cup sugar<br>1/2 teaspoon oil<br>1 tablespoon unsweetened<br>almond milk (or dairy, skim)<br>One teaspoon balsamic vinegar<br>1/2 teaspoon baking powder<br>1/2 teaspoon baking soda<br>1/2 teaspoon of freshly ground espresso or instantaneous coffee<br>A single cup semisweet chocolate chips, divided (Hershey’s)","directions":"Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch sq. baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Mix the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender right up until tender and pour into a bowl. Fold inside 1/2 cup chocolate chips until merged. Pour the brownie batter into the written pan. Sprinkle the remaining chocolate chips flippantly above the top of the brownies. Bake the brownies until a toothpick arrives out fresh new, regarding Thirty to 32 minutes. Make it possible for the brownies to amazing comprehensively just before cutting them into squares.","url":"https://recipe.bluelayer.org/recipe/109/extraordinary-flour-less-brownies"},{"id":"49","title":"Frozen Sizzling Chocolate","ingredients":"A person<br>1/2 cups weight free of charge milk<br>A person cup ice<br>4 tbsp Ovaltine Prosperous Chocolate (or Chocolate Malt flavor)<br>One tbsp unsweetened cocoa powder<br>2 tbsp weight no cost whipped topping (optional) Eliminate of peppermint extract (optional)","directions":"Pour the milk and ice into your blender. add in the ovaltine, cocoa powder, and whipped topping (optional – by yourself could in addition go away this for the top instead). Blend 3-4 minutes until the ice is comprehensively chopped and the mixture is thick and icy. Pour into 2 glasses, and serve automatically.","url":"https://recipe.bluelayer.org/recipe/49/frozen-sizzling-chocolate"}]