Time 10m Yield 1 Number Of Ingredients 4 Steps:
Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy. Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.
Time 10m Yield 2 serving(s) Number Of Ingredients 4 Steps:
In a medium saucepan, combine the chocolate and the 1/2 and 1/2 and heat over very low heat, stir constantly, until smooth and chocolate is melted. Remove from heat and add hot coffee to chocolate mixture and stir. Pour into mugs, top with whipped cream and enjoy. **** You may also Microwave the cream and chocolate Mixture on High for approximately Two minutes but watch closely and stir often.
Time 40m Yield 6 servings Number Of Ingredients 4 Steps:
Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.
Time 2h45m Yield 25 to 30 pieces of toffee Number Of Ingredients 10 Steps:
Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook’s Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they’re evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
Time 1h10m Yield 2 1/4 lbs, 10 serving(s) Number Of Ingredients 5 Steps:
Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer. Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds. Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins. Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm. Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes. Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.
Time 1h25m Yield 8 Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside. Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake. Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes. Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping. Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.
