See this at: cooks.com| Added on 05/07/09

6 oz. white baking chocolate (chopped up) 1/4 c. heavy cream 2 sticks butter 1 c. powdered sugar Stir white chocolate and whipping cream in pan over...

See this at: hersheys.com| Added on 02/23/09

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling... See more

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into... See less

See this at: community.thenest.co...| Added on 01/20/09

For cooking: For white I use Vermouth - ala Julia Child For red: admitted, I use whatever it is that comes in those little mini bottles with the screw tops. I have no idea - Sutters Home? Usually a Cab or Merlot. For the record - I don't actually... See more

For cooking: For white I use Vermouth - ala Julia Child For red: admitted, I use whatever it is that comes in those little mini bottles with the screw tops. I have no idea - Sutters Home? Usually a Cab or Merlot. For the record - I don't actually drink wine. Don't really care for alcohol with my meal and if I'm going to drink, which is rare these days, it's not going to be wine. So anyway - I don't like to have wine leftover sitting around the house - that's why I use the mini bottles. I tend to use the mini bottles as well, unless I am opening a bottle of wine to drink with dinner. I usually don't do that though because we don't tend to drink at home during the week. If I want to drink, we'll go out to a bar. See less

See this at: williams-sonoma.com| Added on 01/14/09

Have all the ingredients at room temperature. Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature. In the bowl of... See more

Have all the ingredients at room temperature. Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups. Williams-Sonoma Kitchen * Our Company * About Us * Williams-Sonoma Inc. * Site Map * Terms & Conditions / Privacy * Business Sales See less

Highlights: Our Price: $7.00 - $27.50

See this at: joyfulabode.com| Added on 01/07/09

Joyful Abode - Domesticity by Trial and Error

See this at: allrecipes.com| Added on 10/23/08

1 c solid shortening, e.g. Crisco® = 205 g 1Tbsp baking powder = 12 g 1 Tbsp salt = 18 g If you know that a cup of butter weighs eight ounces, you...

See this at: wbir.com| Added on 05/07/08

Place chicken ravioli in boiling water for 2 ½ to 3 minutes. In a heated sauté pan, add butter flavored oil, mushrooms, smoked prosciutto, asparagus, sea salt, black pepper and sauté for about 30 seconds, or until mushrooms are cooked through. Add... See more

Place chicken ravioli in boiling water for 2 ½ to 3 minutes. In a heated sauté pan, add butter flavored oil, mushrooms, smoked prosciutto, asparagus, sea salt, black pepper and sauté for about 30 seconds, or until mushrooms are cooked through. Add marsala wine, heavy cream, julienned basil and simmer for about 2 to 4 minutes. Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated. Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli. Garnish with fresh fresh basil sprigs. See less

See this at: marthastewart.com| Added on 05/05/08

* Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt;...

See this at: lverose.com| Added on 12/12/07

Ingredients: 2 1/4 cups whole milk 1/4 cup water 1/2 vanilla bean sliced in half lengthwise and scraped 1/4 cup granulated sugar 3 1/2 ounces dark bittersweet chocolate finely sliced with a serrated bread knife 1/4 cup (1 ounce) good quality cocoa... See more

Ingredients: 2 1/4 cups whole milk 1/4 cup water 1/2 vanilla bean sliced in half lengthwise and scraped 1/4 cup granulated sugar 3 1/2 ounces dark bittersweet chocolate finely sliced with a serrated bread knife 1/4 cup (1 ounce) good quality cocoa powder, loosely packed Serve with whipped cream and chocolate curls | Instructions: In a 2-quart saucepan, stir together the milk, water, and sugar. Bring to a boil over medium heat. Add the chopped chocolate and the cocoa and bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture has thickened. Reduce the heat to very low. Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a standard blender for half a minute, until thick and foamy. Makes four 6-ounce cups of hot chocolate. See less