Not exact matches
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed 3 tablespoons white sugar
1 egg 2
teaspoons pure vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking soda
1/4
teaspoon salt
1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cups chocolate chips
1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoons espresso powder or finely ground instant coffee
powder
Ingredients
1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter)
1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 ounces bittersweet chocolate
1/4 cup light corn syrup 2
teaspoons neutral oil, like safflower 3/4 cup dark brown sugar
1/4
teaspoon salt
1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs
1 1/2 cups toasted pecan halve
1/2 cups toasted pecan halves
3 tablespoons unsalted butter, melted
1 tablespoon
espresso powder 2
teaspoons cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon ground cloves
1/4
teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar
1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoons baking
powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon salt
1/4 cup
1 % milk
Ingredients
1 cup granulated sugar
1/3 cup packed brown sugar 2 sticks butter (
1 cup), softened
1 egg
1/4
teaspoon espresso powder 1 teaspoon vanilla extract 2
1/4 cups all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 teaspoon salt
1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 cup coarsely chopped crystallized ginger
1/3 cup Heath brand toffee bits
1 cup coarsely chopped milk chocolate
Whisk sweetened condensed milk,
1/2 cup International Delight Mocha Iced Coffee and 1 teaspoon espresso powder
1/2 cup International Delight Mocha Iced Coffee and
1 teaspoon espresso powder.
ingredients: for the cupcakes: 95 grams (3/4 cup) all - purpose flour
150 grams (3/4 cup) superfine sugar 60 grams (
1/2 cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 cup) dark Dutch - process cocoa
powder 1 teaspoon espresso powder 1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 teaspoon baking
powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 teaspoon salt
120 grams (
1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 cup) buttermilk, room temperature 80 grams (
1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil
1 egg
1 1/2 cups flour 3/4 cup sugar 3 tablespoons cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup wate
1/2 cups flour 3/4 cup sugar 3 tablespoons cocoa
powder 2
teaspoons espresso powder 1 teaspoon baking soda
1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup wate
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
1/4 cup applesauce (or vegetable oil)
1 cup water
You'll need:
1 can (
14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (
180 grams) whole milk 3/4 cup (
175 grams) heavy cream 6 ounces (
170 grams) bittersweet chocolate, chopped finely
1/4 cup (25 grams) cocoa
powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold wate
1/2 teaspoon instant
espresso powder (or two tablespoons freshly - brewed
espresso)
1 teaspoon vanilla extract A pinch of fine sea salt 5
teaspoons (
12 grams) cornstarch 2 tablespoons cold water
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter
1/3 cup whole wheat white flour
1/4
teaspoon baking
powder 1/4
teaspoon sea salt 2 large eggs
1 cup (scant) brown sugar
1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconu
1/2 teaspoons espresso powder 1 (generous)
teaspoon vanilla bean paste
1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconu
1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
1 1/4 cups whole wheat white flour
1/2 cup wheat germ 1/4 cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup wheat germ
1/4 cup cocoa
powder 1 tablespoon ground flax seed
1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 teaspoons baking
powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 teaspoons baking soda 5
teaspoons espresso powder 3/4 cup
1 % milk
1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup brown sugar
1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup low fat vanilla yogurt
1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup unsweetened applesauce
1/4 cup canola oil 2
teaspoons orange zest
1 teaspoon vanilla
Classic Chocolate CakeIngredients —
1 1/4 cups all purpose flour —
1/2 cup unsweetened cocoa powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking powder — 2 teaspoons instant espresso powder — 1/2 teaspoon salt — 1/4 cup + 1 tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm water 1
1/2 cup unsweetened cocoa
powder —
1 1/4
teaspoons baking soda —
1/4
teaspoon baking
powder — 2
teaspoons instant
espresso powder —
1/2 teaspoon salt — 1/4 cup + 1 tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm water 1
1/2 teaspoon salt —
1/4 cup +
1 tablespoon canola oil —
1 cup sugar —
1 egg +
1 egg yolk — 3/4
teaspoon vanilla extract — 3/4 cup milk —
1/2 cup warm water 1
1/2 cup warm water
1.
2 packages (
1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 tablespoons) active dry yeast Pinch of sugar
1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 cup warm water (
105 to
115 degrees) 2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar 4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour
1 cup bran 2 tablespoons caraway seeds
1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant
espresso powder 1 tablespoon minced shallots
1/4 cup cornmeal (optional)
1 tablespoon unbleached all - purpose flour (optional)
1 teaspoon caraway seeds (optional)
2/3 +
1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon
1/2 cup whole wheat pastry flour
1/3 cup wheat germ
1 teaspoon baking soda 2
teaspoons ground cinnamon
1 teaspoon (scant) freshly grated nutmeg
1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon
1/2 teaspoon pumpkin pie spice
1/4
teaspoon ground cloves
1/4
teaspoon sea salt 3 tablespoons
espresso powder 2 tablespoons hot water
1 cup canned pumpkin
1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon
1/2 cup plain low fat Greek yogurt
1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon
1/2 cup packed brown sugar 2 tablespoons canola oil
1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
Glaze 6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter 1/4 teaspoon instant espresso coffee powde
1/2 tablespoon butter
1/4
teaspoon instant
espresso coffee
powder
Icing 2 ounces bittersweet chocolate
1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extrac
1/2 cup vegan margarine 3 cups organic
powdered sugar, sifted
1 teaspoon instant
espresso powder 2 tablespoons soy cream (soy milk can be substituted)
1 teaspoon vanilla extract
1 cup organic non-hydrogenated vegetable shortening
1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine
1/2 cups
powdered sugar, sifted
1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine
1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice
1 teaspoon pure vanilla extract
1 tablespoon instant
espresso powder (decaf is fine)
1 tablespoon brewed coffee (decaf is fine)
1 recipe Vanilla Soft Cookie batter 2 tablespoons unsweetened dark cocoa
1 1/2 tablespoons hot water 1/2 teaspoon brewed coffee or instant espresso powder (decaf is fine
1/2 tablespoons hot water
1/2 teaspoon brewed coffee or instant espresso powder (decaf is fine
1/2 teaspoon brewed coffee or instant
espresso powder (decaf is fine)
Filling:
1 cup roughly chopped pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon 1/2 teaspoon espresso powder (optional
1/2 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional
1/2 teaspoon espresso powder (optional)
2 cups whole wheat pastry flour
1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/2 cup sugar
1 tablespoon cocoa
powder 2
teaspoons instant
espresso powder 3
1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/2 teaspoons ground ginger
1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/2 teaspoon cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4
teaspoon salt
1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/2 teaspoon baking soda 2
teaspoons baking
powder 1/4 cup well - chopped pecans
1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk)
1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/2 cup blackstrap molasses (see note above)
1/4 cup demerara sugar
1 1/4 cups flour 3/4 cup sugar
1/2 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon instant espresso powder (optional) 1 cup nondairy milk 1 teaspoon vinegar 1⁄3 cup vegetable oil 1 teaspoon pure vanilla extract 1/2 cup vegan chocolate chips (optional) Sweet & Sara Vanilla Marshmallow
1/2 cup cocoa
powder 1 teaspoon baking soda
1/4
teaspoon salt
1/4
teaspoon instant
espresso powder (optional)
1 cup nondairy milk
1 teaspoon vinegar
1⁄3 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup vegan chocolate chips (optional) Sweet & Sara Vanilla Marshmallow
1/2 cup vegan chocolate chips (optional) Sweet & Sara Vanilla Marshmallows
1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinklin
1/2 cup unsweetened cocoa
powder 1 teaspoon dark roast instant coffee
powder (or instant
espresso powder)
1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinklin
1/2 cup oat bran
1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinklin
1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour
1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinklin
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinklin
1/2 teaspoon kosher salt 4 ounces (
1 stick) unsalted butter, cubed
1-2/3 cups brown sugar 5 large eggs
1 teaspoon vanilla extract
1 cup whole milk Greek yogurt
1/2 cup mini chocolate chips Sea salt crystals, for sprinklin
1/2 cup mini chocolate chips Sea salt crystals, for sprinkling
3/4 cup (
150 grams) brown sugar, packed
1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon espresso powder (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional
1/2 cup (
120 mL) vegetable oil 2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon espresso powder (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional
1/2 teaspoon espresso powder (optional)
1 teaspoon baking
powder 1 teaspoon baking soda
1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional
1/2 teaspoon salt
1 cup (
120 grams) all - purpose flour
1 cup (
120 grams) whole wheat flour
1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional
1/2 cup (43 grams) cocoa
powder 3/4 cup (
170 mL) milk
1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional
1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (
170 grams) fresh raspberries Raw or demerara sugar, for topping (optional)
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (
1 stick) unsalted butter, cut into chunks 4 tablespoons dutch process cocoa
powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees
1/2 tablespoons instant
espresso powder (I omitted) 3 large eggs
1 1/4 cups granulated sugar 2
teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees
1/2 teaspoon salt
1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled
1 teaspoon +
1 tablespoon extra virgin olive oil or organic canola oil
1 large green bell pepper diced
1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2
teaspoons chipotle
powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional
1/2 teaspoon cayenne pepper
1 tablespoon ground cumin 2
teaspoons ground coriander
1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional
1/2 teaspoons dried Mexican oregano 3/4
teaspoon salt
1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional
1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste
1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes *
12 - ounce bottle beer, such as chocolate stout
1 tablespoon instant
espresso powder 2
teaspoons molasses (or substitute brown sugar)
1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional
1/2 ounces bittersweet chocolate, chopped
1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces
1 Tablespoon instant
espresso powder, dissolved in
1/2 Tablespoon boiling water 3/4 cup granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional
1/2 Tablespoon boiling water 3/4 cup granulated white sugar
1 teaspoon vanilla extract 2 large eggs
1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional
1/2 cup all - purpose flour
1/4
teaspoon salt
1/2 cup walnuts, chopped (optional
1/2 cup walnuts, chopped (optional)
1 cup (
120 grams) whole wheat flour
1/2 cup (53 grams) ground flax meal (or you can substitute all - purpose flour, if desired) 1/2 cup (40 grams) old fashioned or rolled oats 1/3 cup (66 grams) brown sugar, packed 1 teaspoon espresso powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/4 cup (60 ml) vegetable oil 1 cup (235 ml) milk 1/2 cup (85 grams) chocolate chunk
1/2 cup (53 grams) ground flax meal (or you can substitute all - purpose flour, if desired)
1/2 cup (40 grams) old fashioned or rolled oats 1/3 cup (66 grams) brown sugar, packed 1 teaspoon espresso powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/4 cup (60 ml) vegetable oil 1 cup (235 ml) milk 1/2 cup (85 grams) chocolate chunk
1/2 cup (40 grams) old fashioned or rolled oats
1/3 cup (66 grams) brown sugar, packed
1 teaspoon espresso powder 1 teaspoon baking
powder 1 teaspoon baking soda
1/2 teaspoon salt 1 large egg 1/4 cup (60 ml) vegetable oil 1 cup (235 ml) milk 1/2 cup (85 grams) chocolate chunk
1/2 teaspoon salt
1 large egg
1/4 cup (60 ml) vegetable oil
1 cup (235 ml) milk
1/2 cup (85 grams) chocolate chunk
1/2 cup (85 grams) chocolate chunks
1 1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process cocoa powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus more for sprinkling 1 tablespoon plus 1 teaspoon good - quality instant espresso powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rollin
1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process cocoa
powder 1/4
teaspoon coarse salt
1/4
teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus
1 teaspoon good - quality instant
espresso powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rollin
1/2 teaspoon ground cinnamon 3/4 cup (
1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rollin
1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rollin
1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rolling
2 tablespoons honey (for a very bittersweet, intense chocolate mousse, use only
1 tablespoon) 4 ounces of
100 % chocolate 3 tablespoons water
1 tablespoon cocoa
1/2 teaspoon espresso powder (optional) 2 pasteurized eggs or eggs that you feel you can safely eat raw
1/2 teaspoon espresso powder (optional) 2 pasteurized eggs or eggs that you feel you can safely eat raw.
3/4 cup dark unsweetened cocoa
powder (use highest quality available) 2
teaspoons espresso powder 1/2 cup hot coffee 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 cup vegetable oil 1 large egg 2 teaspoons vanilla extract 1/2 cup buttermilk 3 1/2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking sod
1/2 cup hot coffee
1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 cup vegetable oil
1 large egg 2
teaspoons vanilla extract
1/2 cup buttermilk 3 1/2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking sod
1/2 cup buttermilk 3
1/2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking sod
1/2 cups all purpose flour
1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking sod
1/2 teaspoon salt
1 teaspoon baking
powder 1 teaspoon baking soda
ingredients COFFEE MARSALA SYRUP:
1/3 cup water
1 tablespoon instant
espresso powder 1 tablespoon Marsala wine 2 tablespoons light brown sugar (packed) CREAMY WHIPPED FROSTING:
1 (8 - ounce) package cream cheese (softened)
1/2 cup confectioners» sugar (plus 1 teaspoon, divided) 1 1/4 teaspoon vanilla extract (divided) pinch Kosher salt 1 cup heavy cream TO ASSEMBLE: 1 store - bought 9 - inch round yellow cake 2 tablespoons unsweetened cocoa powder (to garnish
1/2 cup confectioners» sugar (plus
1 teaspoon, divided)
1 1/4
teaspoon vanilla extract (divided) pinch Kosher salt
1 cup heavy cream TO ASSEMBLE:
1 store - bought 9 - inch round yellow cake 2 tablespoons unsweetened cocoa
powder (to garnish)
Irish cream frosting
1 cup (
195g) non-hygrogenated shortening 2
1/4 cups (280g)
powdered cane sugar 2 tablespoons (22g) potato starch
1/4
teaspoon cocoa
powder 1/2 teaspoon espresso powder 1 tablespoon (14g) non-dairy milk 2 tablespoons (22g) Irish whiskey (Jameson or Bushmills
1/2 teaspoon espresso powder 1 tablespoon (
14g) non-dairy milk 2 tablespoons (22g) Irish whiskey (Jameson or Bushmills)
ingredients GIANT CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH
1 cup chocolate covered
espresso beans 2 and
1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to garnish
1/2 cups all - purpose flour
1 teaspoon Kosher salt
1 and
1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to garnish
1/2 teaspoons baking soda
1/8
teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to garnish
1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar
1 tablespoon vanilla extract 2 large eggs
1 (
12 - ounce) bag semi-sweet chocolate chips
1/3 cup milk chocolate (chopped)
1/3 cup dark chocolate (70 % or higher, chopped)
1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to garnish)
ingredients: for the mocha cake:
1 2/3 cups (
190 grams) flour
1 1/2 cups (300 grams) sugar 1/2 cup (60 grams) cocoa powder 1 5/8 teaspoon baking soda 1 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar) 1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder) 1/4 cup plus 3 tablespoons (105 mL) vegetable oil 3 eggs 1 tablespoon vanilla extrac
1/2 cups (300 grams) sugar
1/2 cup (60 grams) cocoa powder 1 5/8 teaspoon baking soda 1 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar) 1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder) 1/4 cup plus 3 tablespoons (105 mL) vegetable oil 3 eggs 1 tablespoon vanilla extrac
1/2 cup (60 grams) cocoa
powder 1 5/8
teaspoon baking soda
1 1/4
teaspoon baking
powder 1/2 teaspoon kosher salt 5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar) 1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder) 1/4 cup plus 3 tablespoons (105 mL) vegetable oil 3 eggs 1 tablespoon vanilla extrac
1/2 teaspoon kosher salt 5/8 cup (200 mL) buttermilk (or milk plus 2
teaspoons apple cider vinegar)
1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder) 1/4 cup plus 3 tablespoons (105 mL) vegetable oil 3 eggs 1 tablespoon vanilla extrac
1/2 cup (
120 mL) coffee (or hot water plus
1 tablespoon
espresso powder)
1/4 cup plus 3 tablespoons (
105 mL) vegetable oil 3 eggs
1 tablespoon vanilla extract
Ingredients 2/3 cup walnuts chopped
1/4 cup sugar
1 cup all purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened 16 ounces Kraft Philadelphia cream cheese, room temperature 3/4 cup sugar 1 tablespoon vanilla extract 3 eggs 1 cup pumpkin puree 1 tablespoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ginger 1 tablespoon instant espresso powder 1/2 cup sugar 1/4 cup water 1 pinch sea salt 2 ounces hulled pumpkin seeds, untoasted 1 cup heavy cream 2 tablespoons sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanill
1/2 cup unsalted butter, softened
16 ounces Kraft Philadelphia cream cheese, room temperature 3/4 cup sugar
1 tablespoon vanilla extract 3 eggs
1 cup pumpkin puree
1 tablespoon cinnamon
1/2 teaspoon allspice 1/2 teaspoon ginger 1 tablespoon instant espresso powder 1/2 cup sugar 1/4 cup water 1 pinch sea salt 2 ounces hulled pumpkin seeds, untoasted 1 cup heavy cream 2 tablespoons sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanill
1/2 teaspoon allspice
1/2 teaspoon ginger 1 tablespoon instant espresso powder 1/2 cup sugar 1/4 cup water 1 pinch sea salt 2 ounces hulled pumpkin seeds, untoasted 1 cup heavy cream 2 tablespoons sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanill
1/2 teaspoon ginger
1 tablespoon instant
espresso powder 1/2 cup sugar 1/4 cup water 1 pinch sea salt 2 ounces hulled pumpkin seeds, untoasted 1 cup heavy cream 2 tablespoons sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanill
1/2 cup sugar
1/4 cup water
1 pinch sea salt 2 ounces hulled pumpkin seeds, untoasted
1 cup heavy cream 2 tablespoons sugar
1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanill
1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanill
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanill
1/2 teaspoon vanilla
For the Dry Rub
1/2 cup brown sugar 2 teaspoons sweet paprika 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 tablespoon salt 1 teaspoons instant espresso powder 1/4 teaspoon allspice 1 teaspoon chipotle powder, optiona
1/2 cup brown sugar 2
teaspoons sweet paprika
1 teaspoon garlic
powder 1/2 teaspoon freshly ground black pepper 1 tablespoon salt 1 teaspoons instant espresso powder 1/4 teaspoon allspice 1 teaspoon chipotle powder, optiona
1/2 teaspoon freshly ground black pepper
1 tablespoon salt
1 teaspoons instant
espresso powder 1/4
teaspoon allspice
1 teaspoon chipotle
powder, optional