- Fudge Brownie Mix
- small box chocolate fudge instant pudding and pie filling mix
- milk
- caramel topping
- chopped walnuts
- 漢堡肉
- 起士
- 番茄醬
- 酸黃瓜
- 白洋蔥
- 番茄
- 萵苣
- 美乃滋
- 黃芥茉
- 芝麻
- 麵包
- 紫洋蔥
overnight cooking
- Goods Seasons zesty Italian salad dressing mix
- beef broth
- pepperoncini
- Italian giardiniera
Great on French Toast or Bread Pudding
- vanilla or the seeds scraped from a 2" length of vanilla bean
- water
- tbl butter
- shredded Swiss cheese
- O'Brien frozen hashed browns
- pepper
- milk
- cubed Canadian bacon or ham
- cornflake crumbs
- Chocolate Chex cereal
- white chocolate chips
- chopped walnuts
- dried raspberries
- flour
- baking powder
- salt
- sugar
- large egg
- vanilla
- peppermint extract
- red food coloring
- Graham crackers
- White royal icing
- Red royal icing
- Starbursts
- Sugar wafers
- Red fruit roll-ups
- Teddy Grahams
- Twizzlers
- Candy canes
- Shredded coconut
- garlic
- fettuccine
- Salt
- grated Parmigiano-Reggiano
- Black pepper
- fresh basil
Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.
- table salt
- espresso powder
- cayenne pepper
- ground cinnamon
- sliced almonds
- Optional Bittersweet Chocolate Glaze
- vanilla extract
- large egg yolks
- vanilla extract
- corn syrup
- unsalted butter
- bittersweet chocolate