EQUIPMENT
Panna cotta
1/4 oz. powdered unflavored gelatin 1 envelope
1 1/2 cups half and half or whole milk cold
1 cup heavy whipping cream
1/2 cup white chocolate morsels or 3 oz. white chocolate bar chopped
1/4 cup sugar
Orange Chocolate Sauce
1 jar King’s Cupboard Orange Chocolate Sauce
INSTRUCTIONS
Panna cotta
Orange-dark chocolate sauce
In a microwave-safe bowl, empty 1 jar King’s Cupboard Orange Chocolate sauce, heat for 30 seconds and stir repeat until mixture is smooth and pourable. Poor a little on top of the set panna cotta. Serve extra sauce on the side in a small syrup pitcher.
Found Recipe at www.sprinklebakes.com/2021/12/white-chocolate-panna-cotta-with-orange-chocolate-sauce.html. Exchanged Orange Chocolate Sauce recipe for our already made Orange Chocolate sauce.
]]>10" Springform pan
CRUST
12 "Nilla" wafers - processed fine or crushed fine
1 cup butter - melted
FILLING
2 - 8oz packages of cream cheese
2/3 cup sugar
2 cups sour cream
1 - 15oz can of 100% Pure Pumpkin (not pumpkin pie filling)
2T pumpkin pie spice
5 eggs
3/4 cup flour
TOPPIING
1 cup sour cream
1 jar King's Cupboard Pumpkin Spice Caramel Sauce
1-1/2 cups of chopped pecans
STEPS
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Ingredients
Steps
Gluten-free Chocolate Eclair Cake
(serves 15-20)
INGREDIENTS
1 cup water
1 cup Krusteaz brand gluten-free flour
4 eggs
2 small boxes instant vanilla pudding
1 (8oz) pkg cream cheese, softened
1 (8oz) container Cool Whip
1 (10 oz) jar King’s Cupboard Espresso Chocolate Sauce
DIRECTIONS
Preheat oven to 400 degrees. Bring water and butter to a boil over med-high heat in a medium saucepan. Add flour all at once and stir rapidly until it forms a ball. Remove from heat and cool 5 minutes. Beat in eggs, one at a time. Spread on edged, ungreased 11x15 cookie sheet. Bake for 30 minutes. Cool. (It will have bumps and crevices) Mix pudding according to package directions, beat in softened cream cheese, and spread on crust. Refrigerate 20 minutes. Top with Cool Whip. Warm chocolate sauce according to package directions and drizzle over cake.
]]>1 cup crunchy peanut butter
1 cup powdered sugar
1 cup dates, chopped
1/4 cup finely chopped nuts
1 jar King Cupboard's Bittersweet Chocolate Sauce
Mix in order given except sauce. Form into walnut sized balls. Warm sauce in microwave for 10 seconds. Cover each ball with the chocolate sauce and put on wax paper to cool.
]]>Directions
What you will need:
Directions:
What you will need:
Directions:
What you will need:
1 Pint Heavy Whipping Cream
¾ cup King’s Cupboard Chocolate Sauce (any flavor)
Directions:
Gently warm ¾ cup of King’s Cupboard Chocolate Sauce until barely fluid (about 20 seconds in a microwave). Set aside.
Chill medium size bowl and beaters. Place cold heavy whipping cream in chilled bowl and whip until firm peaks form.
Add warmed King’s Cupboard Chocolate Sauce to whipping cream and gently mix until fully incorporated.
Pipe from a pastry bag or spoon into champagne glasses.
Garnish with whipped cream and a strawberry, shaved chocolate, raspberries or anything else fun!