|Professional Healthy Cooking|
|by Sandy, Ph.D. Kapoor|
This textbook and professional reference on cooking a healthy cuisine analyzes basic nutritional theory for culinary students and professionals.
Results 1 - 10 of 206 for fudge made from frosting
Melt chocolate pieces ... chocolate melts, remove from heat and stir ... sugar. Makes enough Makes enough frosting for 2 8 or 9-inch layers or 36 cupcakes.
Place chocolate in ... 10 minutes; remove from pans and cool completely. Spread Fudge Frosting between layers and ... spreading consistency. Yields 2 1/4 cups.
Cream together the ... for 15-20 minutes. Frost with fudge frosting. Makes 2 ... Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla.
Cream butter and ... minutes, then remove from pan and let cool completely. Spread fudge frosting on top and ... vanilla. Beat at high speed of mixer 5 minutes.
Preheat oven to ... warm cookies with Fudge Frosting. While cookies ... bars and remove from pan. Makes 48. ... frosting of almost pourable consistency.
Brownies: Preheat oven ... square baking pan. Fudge Frosting: In small ... mix until well blended. Gradually add confectioners' sugar; beat until creamy.
Cream butter, sugar and vanilla. Add eggs, beating until light and fluffy. Blend in melted chocolate. Sift all dry ingredients together. Add to ...
Combine cream cheese, ... wire rack. Spread frosting over cake. Makes ... milk to chocolate mixture, beating until smooth. Stir in vanilla. Makes 2 cups.
Pour boiling water ... in milk, salt and vanilla. Add the mixture and beat thoroughly until spreading consistency. Will frost 24 cupcakes or 1 layer cake.
Bake cake according to package directions. Cool. Add 3 tablespoons peanut butter to frosting and mix well. Frost cake. Kids love it!
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