Sentences with phrase «when using the chocolate»

When I use chocolate protein I blend it in plain coconut milk and this one just didn't have the chocolate flavor I was hoping for.

Not exact matches

Giggles may be like most of us when it comes to Instagram: she uses the platform to post pictures of her recent hikes, shopping trips, and Valentine's Day chocolates.

And while brown may be useful for a rugged appeal (think Saddleback Leather), when positioned in another context brown can be used to create a warm, inviting feeling (Thanksgiving) or to stir your appetite (every chocolate commercial you've ever seen).

Founder Pietro Ferrero hit upon the idea of using hazelnut — abundant in his native Piedmont region — in order to save on expensive chocolate when making confectionary.

That ignorance led to some embarrassing missed opportunities, such as when Senator Bill Nelson of Florida used the example of chocolate — as opposed to, say, a more personal product like underwear — to discuss the company's rampant use of ad retargeting, in which a user searches for a product online, only to see ads for that product follow them from platform to platform and site to site.

When Debbi Fields founded Mrs. Fields cookies four decades ago, she developed a proprietary chocolate chip that is still used in its cookies today.

I know that's the staple when making chocolate but since you mostly use coconut oil is it because it's healthier?

It makes me try more recipes than when I'm just reading the blog: because i love to have a book in my hand (and you know, since I ask for books, I have to use it, if not I'm told «blablabla... plenty books, blablbal»;)...) Beetroot decadent chocolate cake made, next will be the Pistachio falafels and the easy beetroot wrap - to - go.

Really cinnamony, soft, and airy: — RRB --RRB--RRB--RRB- They're actually small so 18 of them came out which is great because next week, when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all at once postworkout >:-D When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all at once postworkout >:-D When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them all.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

When there's no time to bake, I use soft - baked Two Bite ® Chocolate Chip Cookies from the bakery of my local Whole Foods Market store.

Honestly, I don't know why anyone puts raisins in oatmeal cookies when they could use chocolate chips (anyone?

It's exactly what I was looking for — a recipe that I could take on the road when traveling that didn't use chocolate, which I love but don't want to start my day with it.

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

Had I been in the Yukon when creating these, I would've used one of my dad's amazing and peat Scotches as the rich flavour is so beautiful with dark chocolate.

When I returned home, I couldn't wait to start using the baking pan and the first recipe I made were these Small Batch Tropical White Chocolate Chip Cookies.

when I make chocolate SMBC I actually use cocoa powder.

I also buttered my pan instead of spraying and only used 2 cups of milk chocolate chips (which still seemed like a lot when making the balls).

vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries

When it comes to chocolate, I used unsweetened baking chocolate.

I actually used dried cherries when I realized I didn't have any raisins, and think that dark chocolate would be pretty darn good in these next time, too.

When chocolate is well melted, place a ball on a folk and pour the melted chocolate over using a spoon.

When I was in year 9 I did a term project which involved baking a chocolate cake every single week using different rising agents.

The 3rd time I used the mixer for chocolate chips cookies, it was fine while it creamed butter and sugar, but when flour was added it jumped around again.

I think when making them, its essential to use a good brand of chocolate powder.

ALLERGY FRIENDLY CHOCOLATE CHIPS: I use the Enjoy Life brand often when baking vegan or allergy friendly baked goods.

I didn't realize how much sugar could be in Bittersweet Chocolate however (when it says 60 % cacao it means the remaining 40 % is sugar), so I adapted the recipe to include unsweetened chocolate and then explored using sugar subChocolate however (when it says 60 % cacao it means the remaining 40 % is sugar), so I adapted the recipe to include unsweetened chocolate and then explored using sugar subchocolate and then explored using sugar substitutes.

I used an Easter Egg mold I had from a few years ago (when I made this Protein Easter Egg monstrosity) and the small silicone duck chocolate mold I got last week.

Instead of adding coffee, as my initial instinct, I decided to go back to the roots, and use some ancient Mayan flavorings, dating thousands of years ago, when the first chocolate drink was born.

I only wish that Graeter's had used vanilla ice cream instead of chocolate when they made Buckeye Blitz.

Try using Balsamic Vinegar instead when you are doing something with chocolate.

When I make chocolate mousse or anything like that, I just usually use a very dark chocolate (70 - 90 %) that does nt have much sugar.

They remind me of the chocolate mint ice cream bars I used to eat when I was a kid.

When I first heard of coconut oil, I decided to use it in some chocolate chip cookies.

So, before I started food blogging when I came across a recipe that used squares of baker's chocolate, I turned the page.

These remind of the deep dish, half - baked pizzookies that I used to get when I visited my aunt in Arizona SO GOOD Except these maaaaay be better since they are DOUBLE chocolate.

I've found when I use quinoa flour in recipes that have a strong flavor base (like chocolate or coffee), I can't taste the quinoa, but in more delicately flavored recipes, you might want to consider toasting your quinoa flour.

They are not too sweet (I didn't use the chocolate glaze) and perfect when you're in need of a snack.

It would be interesting to try to melt down this chocolate and create a syrup from it to use when making a Mexican hot chocolate.

When ready to serve, top with shaved chocolate by shaving the side of a bittersweet chocolate bar using a standard peeler to create delicate chocolate curls.

I especially like that I can use whole, raw milk when I drink a tall glass of my favorite chocolate milk.

Megan made everyone's dreams come true when she made CEREAL MILK ICE CREAM using chocolate peanut butter cereal.

A great use of avacado, and a lovely idea to enjoy a healthier taste of chocolate for those moments when you just need some goodness.

When I was a kid, my mother used to make a wonderful Orange Chocolate Chip Quick Bread with a popular buttermilk baking mix.

I have used it to swirl throughout my homemade vanilla ice cream when making it into Salted Caramel Chocolate Covered Pretzel ice cream.

Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe.

I use this recipe and add dates and groundnuts and seeds anything healthy, when I need a chocolate «fix» at least I know it's better than the sugar laden crap they pass off in the supermarkets.

These are the same steps taken when making chocolate today, but machines are used for the roasting / hulling / grinding steps.

I drained the now slightly discoloured coconut oil off (I will use it in baking) and poured the glug of chocolate in a jar — it will make good nutella or I will heat it and use it as a chocolate sauce when our grandson comes to visit.

So when Green & Black's Organic Chocolate sent me some holiday recipes to share, I was pretty happy to use them as an excuse not to come up with my own material.