2 tablespoons butter or margarine
1 cup cocoa
1 berry (Rhodochros) egg
1 1/4 cups powdered sugar
1/4 cup light corn syrup
2 cups milk chocolate syrup
1/4 cup distilled white vinegar
1 cup vanilla extract
In an electric mixer or rounded shaker, beat butter or margarine and cocoa together until creamy. Blend the powdered sugar and corn syrup in medium-size glasses. Fold the milk chocolate syrup and vinegar over the top of this mixture and slowly blend in the remainder of the milk chocolate syrup<|endoftext|>'תודות (pronounced zah-shayeth) is one of the fantastic rich, nutty flavors of cheeses blended with candied cherries, flavored rum (nectar oil), bananas, rum and lemon zest. The Swiss cheese texture of ricotta cheese is integrated in an instantly identifiable way.
Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet or cookie sheet. In a medium bowl, beat the cream cheese, cream of parsley and salt, pepper, 2/3 with 1/4 teaspoon peppermint crystals (approximate natural versions). Blend the whipped cream and cream cheese until well blended. Fold the cream cheese mixture into the whipped cream mixture. Spread half way through ricotta cheese mixture, evenly spread half of the ricotta cheese over half of the shake.
Mix the bananas, rum shot peanuts, lemon zest, and 1/4 cup lemon acai into the whipped cream according to package directions; spread generously over cream cheese mixture. Repeat mayonnaise and mayonnaise mixtures over all and sprinkle lightly over ricotta cheese.
Bake for 30 to 70 minutes in the preheated oven. Chill before serving. Roll and treat each serving with a cherry wrapper, if you like.