Combine espresso powder and water in a saucepan, and place over medium - high heat.
Combine the espresso powder and the hot water, stir well and allow to cool.
Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
Not exact matches
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Mix flour, cocoa
powder, brown sugar, granulated sugar, baking soda, salt, and
espresso powder together until well
combined.
In a bowl
combine flour,
espresso powder, spices, baking soda, baking
powder and salt.
In the greased pan,
combine the flour, sugar, cocoa,
espresso powder, baking soda, and salt until well mixed.
In the bowl of a stand mixer,
combine the eggs, sugar,
espresso powder, and vanilla.
Combine flour, sugar,
espresso powder, baking
powder, baking soda and salt in large bowl.
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)
Combine cream, milk, extract,
espresso powder, cinnamon, and salt in a medium saucepan.
In a medium - sized bowl
combine the flour, cocoa,
espresso, salt, baking soda, and baking
powder.
In a separate bowl,
combine the cocoa
powder, hot water,
espresso powder, and baking
powder, stirring until smooth.
In a medium bowl,
combine the flour, baking soda, cream of tartar, salt,
espresso powder, the remaining unsweetened & bittersweet chocolate and walnuts.
Whisk in the
powdered sugar and
espresso powder until
combined.
Add the baking
powder, baking soda, cinnamon,
espresso powder, nutmeg, ginger, all spice, and salt and whisk to evenly
combine.
Combine flour, cocoa
powder,
espresso powder, baking soda, baking
powder, and salt in a medium size bowl.
In the bowl of a stand mixer using the paddle attachment (or using a hand held mixer)
combine sugar, flour, cocoa
powder, baking soda, salt and
espresso powder and mix on low speed.
I thought that the cake would roll up just fine even though it was made by separating the eggs and folding the whipped egg whites back into the yolks that had been
combined with cocoa
powder, melted chocolate, and cooled
espresso.
Meanwhile,
combine flour,
espresso powder, and salt in a medium bowl.
In a large mixing bowl,
combine the remaining 1/2 cup sugar, spelt flour, cocoa
powder,
espresso powder, baking soda, and salt.
Add the
espresso powder, vanilla, cinnamon and salt and beat until
combined.
Hot White Chocolate
combines sweet and creamy white chocolate with milk,
espresso powder, and pure vanilla extract.
Combine cream and
espresso powder in a medium saucepan over medium heat; cook, stirring often, until cream is hot and
espresso dissolves.
In a microwaveable safe bowl,
combine roughly chopped chocolate, heavy cream, and
espresso powder.
I followed the recipe exactly except for the following: I sifted all the dry ingredients, mainly to get the cocoa from clumping; I only used 1/4 tsp of Starbucks Via
espresso powder, since it's pretty strong; I used an 8» x 8» aluminum pan vs 9» x 13»; I used parchment paper instead of greasing the pan; and instead of
combining in the order listed, I instead sifted and then whisked the dry ingredients, melted the butter and then whisked in the sugar, eggs, oil, and vanilla.
In a second mixing bowl,
combine the flour,
espresso powder, baking
powder, salt and toffee bits.
Mix together the almond butter,
espresso, and
espresso powder until evenly
combined.
Combine the almond flour, dates, cocoa
powder,
espresso powder, and salt in a food processor fitted with the steel blade attachment and process until the mixture is coarse.
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In a large bowl, add the flour, salt, baking soda and
espresso powder and whisk to
combine.
In a large bowl,
combine yogurt / sour cream, 1 cup sugar, eggs, vanilla extract, hydrated
espresso powder, and oil; whisk well.
Add in flour, cocoa
powder,
espresso powder, baking soda and salt, stirring until
combined.
To make the doughnuts, in a large bowl,
combine the flour, brown sugar, cocoa
powder, baking
powder, baking soda, salt,
espresso powder and cinnamon.
Combine the butter, chocolate, and
espresso powder in a large heatproof bowl set over simmering water.
4 To make the glaze, whisk together the icing sugar, milk, and
espresso powder until thoroughly
combined.