Sentences with phrase «flour coffee extract»

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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 powder

Chocolate Chip Coffee Cake 1 1/3 cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sugar 1/2 cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 3/4 cup chocolate chips

192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5 tsp baking soda 1.5 tsp baking powder 1 tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate

baking powder, butter, chocolate, coffee, coffee granules, cream, ice cream, salt, vanilla extract, water, sauce, flour, eggs, sugar, vanilla, cocoa, ice, baking, ingredients

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

1 cup all purpose flour 1 cup cake flour 1 cup dark Dutch cocoa powder 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated

Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...

Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2 cup neutral - flavored oil (I use canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)

1 cup unsalted butter 1 cup granulated sugar 3/4 cup light brown sugar 1 tbsp corn syrup 1 tsp vanilla extract 2 large eggs 1-3/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2 cups baking ingredients (chocolate chips, coconut, toffee bits, etc.) 1-1/2 cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds

1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

cake, cheese, chocolate, cocoa powder, coffee, cream, salt, vanilla extract, water, sprinkle, flour, eggs, sugar, sour cream, vanilla, mascarpone cheese, cocoa, baking, mascarpone, pastry, whipped cream, frosting, cake mix, confectioners sugar, cooking spray, vanilla powder

Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients: For the brownie bottoms: 1 cup unsalted butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa powder 1 tsp vanilla extract 1 tsp espresso powder or instant coffee 1/2 tsp salt 1 cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9 × 9 pan with aluminum foil.

Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.

Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well) 1/2 cup all purpose flour 1.

ingredients: for the cake: 90 grams (3/4 cup) cocoa powder 300 grams (1 1/2 cups) granulated sugar 56 grams (1/4 cup) vegetable oil 180 grams (3/4 cup) buttermilk 180 grams (3/4 cup) hot coffee 1 teaspoon salt 2 eggs 2 teaspoons vanilla extract 180 grams (1 1/2 cups) AP flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder

After 10 minutes, reduce the speed to low and add the kahlua, vanilla, coffee extract, and the cocoa powder and flour mixture.

Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well.

1/2 cup butter 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2 cups peanut butter 3 tablespoons Kona coffee bean exstract 1/2 teaspoon vanilla extract 1-1/2 cups all - purpose flour 1/2 cup Macadamia nuts, coarsely chopped (optional)

Add the melted coconut oil, eggs, vanilla extract, and coffee in the flour mixture.

Peach Coffee Cake Cake: 3 eggs 1/2 cup butter, melted 1/2 cup Anthony's Organic Cane Sugar 1 tablespoon vanilla extract 1/2 cup Anthony's Brown Rice Flour 1/3 cup Anthony's Blanched Almond Flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 ripe peaches, peeled and diced Topping: 1/4 cup Anthony's Organic Cane Sugar 1/4 cup softened butter 1 egg white 1/2 teaspoon vanilla...

Ingredients: Cake — Date, Unrefined Coconut Oil, Himalayan Pink Salt, Vanilla Extract, Almond Flour, Coffee.

For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper

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)

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)

Recipe by Check full recipe at Ingredients: cake, cheese, chocolate, cocoa powder, coffee, cream, salt, vanilla extract, water, sprinkle, flour, eggs, sugar, sour cream, vanilla,...

Mini Chocolate Muffins: 1 1/2 cups all purpose flour 1/2 cup cocoa powder 2 teaspoon instant coffee powder (optional) 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup desiccated coconut 3/4 cup milk (low fat is ok) 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoon apple cider vinegar

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 sprinkling

3 1/2 cups all - purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiskey

Ingredients Butter, for greasing the pans 1 3/4 cups all - purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed hot coffee

Cake Ingredients Butter, for greasing the pans 1 3/4 cups all - purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed hot coffee

Ingredients: Brownies 1/2 cup unsalted butter 1 1/4 cup semi-sweet chocolate chips 2 eggs 3/4 cups light brown sugar 1 teaspoon instant coffee granules 2 tablespoons water 1 teaspoon vanilla extract 1/2 teaspoon baking powder 3/4 cups all - purpose flour 1 cup fresh raspberries

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

I am substituting less vanilla extract for the coffee, and using dark 54 % and 60 % cacao chocolate to attempt to mask the coconut a bit =) It will be my first time using coconut flour; I will try to remember to let you know how the substitutions worked!

1 3/4 (219g) cups all - purpose flour 2 cups (400g) sugar 3/4 cups (94g) good unsweetened cocoa powder 2 teaspoons (10g) baking soda 1 teaspoon (5g) baking powder 1 teaspoon (5g) kosher salt 1 cup (240g) buttermilk 1/2 cup (110g) vegetable oil 2 extra-large eggs, at room temperature 2 teaspoons (10g) pure vanilla extract 1 cup (249g) freshly brewed hot coffee 30 Oreo's for bottom of pans

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 soda

1 3/4 cups brewed coffee 2/3 cup cocoa powder 1 1/2 cups sugar 1/3 cup canola oil 1/3 cup applesauce 1/4 cup cornstarch 2 tsp vanilla extract 1/2 tsp almond extract 2 cups whole wheat pastry flour 1 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt Powdered sugar

1) Cream cooking oil, sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup of flour with an egg 3) Add in vanilla extract and chopped walnuts 4) Mix cookie batter until homogenous 5) Drop by teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before serving

Copyright 2014, Ina Garten, All Rights Reserved Photo: Quentin Bacon 1/4 pound (1 stick) unsalted butter 4 ounces plus 1/2 cup Hershey's semisweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra-large eggs 2 teaspoons instant coffee powder, such as Nescafe 1 1/2 teaspoons pure vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon all - purpose flour, divided 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 pint vanilla ice cream, such as Haagen - Dazs Preheat the oven to 350 degrees.

Ingredients: Cake 3/4 cup boiling water 1/2 cup cocoa 1 teaspoon instant coffee powder 1 3/4 cups cake flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking soda 1/2 teaspoon salt 8 large eggs, separated 1/2 cup vegetable oil 2 teaspoons vanilla extract 1/2 teaspoon cream of tartar

Ingredients: Cake 1 3/4 cups all - purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract

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 extract

Butter, eggs, sugar, leaveners, and flour are most likely the main ingredients in dessert baking, but for these peppermint mocha cupcakes, you will also need brown sugar, peppermint extract, instant coffee and International Delight Peppermint Mocha coffee creamer.

1 1/4 sticks butter, melted 2 large eggs 3/4 cups dark brown sugar 1/2 cup granulated sugar 1 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1 teaspoon instant coffee powder 1/4 teaspoon salt 1/2 cup all - purpose flour

Made with 100 % whole grains, organic flour, organic sprouted whole wheat flour, organic cane sugar and our patent pending OleGold olive leaf extract, Bumper Cake is easy to eat and perfect for coffee breaks, school lunches, sport snacks, parties and desserts.

Hazelnut Coffee Pancakes (from Primal Cravings seriously, buy this) 1/2 cup each tapioca flour and coconut flour 1 teaspoon each baking soda and baking powder 1/4 cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine) 1/4 teaspoon coffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for sCoffee Pancakes (from Primal Cravings seriously, buy this) 1/2 cup each tapioca flour and coconut flour 1 teaspoon each baking soda and baking powder 1/4 cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine) 1/4 teaspoon coffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for scoffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for scoffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for scoffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for serving

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

1 cup almond flour (finely ground almonds) 1/2 cup cocoa, plus extra for dusting 1 - 3 teaspoons finely ground coffee, to taste 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup sugar 1 stick (8 tablespoons) butter, melted, plus extra for greasing the pan 1/2 cup milk 2 eggs 1 teaspoon vanilla 1/2 teaspoon almond extract Powdered sugar for dusting (optional)

1 1/4 cup bittersweet or semisweet chocolate, chopped 1/4 cup freshly brewed espresso or coffee 1 tsp pure vanilla extract 1/2 cup butter, at room temperature, cubed 1/4 cup coconut oil 1/2 cup hazelnut meal / flour 1/2 cup coconut flour 3 tbsp unsweetened cocoa powder 1 1/4 tsp baking powder 1/4 tsp kosher salt 5 large eggs, separated, at room temperature 1 cup coconut sugar

6 Tbsp of unsalted butter 3 1/4 cup of semisweet chocolate chips 3 Extra Large Eggs 1 Cup of sugar 1 Tbsp of instant coffee granules 1/2 tsp of pure vanilla extract 1/2 cup of all purpose flour 1/4 tsp baking powder 1/4 tsp of kosher salt 1 cup of chopped walnuts Heavy Cream