Sentences with phrase «always use a chocolate»

I always use their chocolate chips)!

In the past I have always used these chocolate cookies but then I found, and adapted, this recipe for Ice Cream Sandwiches from Everyday Food Fresh Flavor Fast that uses a chocolate sheet cake.

And even if you only make these chocolate chips once or twice, you can always use your chocolate chip mold as the potholder it was originally intended for.

Not exact matches

* If you can't find jumbo cupcakes, you could always bake the cupcake batter into small waffle cones, or use regular - sized baked and cooled chocolate cupcakes to place inside of the bowls.

Always melt chocolate (white or regular) or peanut butter chips into your crusts, and use brown sugar.

I use it in baked goods, caramels, hot chocolate, and the like and am always impressed with the excellent flavor it adds.

I have always just used the recipe off the back of the box of German chocolate, which is what my mother always used, and it is good, but I can't say it's «great» (it's hard for me to call this cake great anyway, since I do not like coconut and am mildly allergic to pecans.)

Growing up, my mom used to always make me and my two brothers chocolate chip pancakes on Sundays, so this breakfast will always be special to me.

I'm repeatedly left with overripe bananas and instead of always making banana chocolate chip muffins, I've had to figure out a few new ways to use them, healthy ways!

I always make fugde this way, but you have to use the right chocolate.

And the brand I always use for chocolate chips is Pascha Chocolate as it's 100 % gluten - free, dairy - free and sochocolate chips is Pascha Chocolate as it's 100 % gluten - free, dairy - free and soChocolate as it's 100 % gluten - free, dairy - free and soy - free.

You can use any type of chocolate you like, however, I always use dark chocolate for all of my desserts that need chocolate.

I always use dark chocolate that's good for eating such as Lindt or Green and Blacks, I'm not a fan of the taste of cooking chocolate.

I used a vegan chocolate bar for this batch and roughly chopped it into chunks, but chips always work great, too.

Thanks for the idea if using cocoa instead of chocolate which I don't always have.

Of course if you find yourself in a similar position and are not under the moving - house - need - to - use - all - the - things pump there's always a range of chocolate hazelnut spreads and truffles to fit whatever craving you may have, but for now, granola.

You can follow Dove on facebook and or twitter and always be in the know of the latest creative recipes using rich Dove Chocolate.

Meringues (Meringue Cookies, Meringue Hearts, Meringue Mushrooms, Pavlova) are always a good way to use egg whites as is the Chocolate Angel Food Cake.

I always use the vegan Baker's unsweetened chocolate bar — since the cookie dough is really sweet, it balances out the super dark chocolate.

My family, however, has always used a simple atole base that is then added chocolate to to make Champurrado.

When I was single, I used to get so mad at my brother over Neapolitan ice cream — my dad'd always bring some home, but my brother would finish the chocolate and vanilla parts in no minute, leaving just the strawberry layer behind.

Unlike stylists, I always use good chocolate and clarified butter or ghee rather than hydrogenated vegetable shortening, because I expect people to eat rather than simply photograph my curls.

I have made it many, many times over the years, always using different ingredients (everything from Baker's to Scharffen - Berger chocolate, Grandmas to Plantation molasses) and these are very minor ingredients in a large loaf.

I've always used in chocolate cakes to make them moist, but never thought about substituting it for eggs in cookie dough.

For example, I make my own chocolate bars using dark cocoa powder and honey, but they have to always be refrigerated to hold their shape.

I'm a HUGE chocolate lover but also grain - free, and my family is not used to gluten or grain free baking so I always end up with a boxed cake mix cake for my birthday.

I love sharing food I make with that purpose but if anyone dares to touch my baking supplies (ie chocolate chips, those always dissapear at my house before I get to use them) or my make ahead meals and snacks... you don't want ot mess up with me then.

I don't always buy the same trail mix, sometimes I buy the kind with a few chocolate pieces mixed in — sometimes I buy just fruit and nuts — It doesn't matter what kind you use.

only the chocolate for me, i used to make a paste with some of the milk and chocolate powder (I always put in more than the directions), then add more choc.

I always loved the Marmorgugelhupf my grandma used to make, a mix of the normal batter and chocolate batter!

Fold in your favorite vegan chocolate chips — I always use PASCHA!

Whether used in grain - free banana almond pancakes, banana chocolate - chip muffins, banana nut oatmeal crunch cookies, simple baked banana chips or a tropical fruit salad — bananas always seem to do the trick.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

Sadly, for some reason, no matter which kind of recipe I use for chocolate chip cookies, they always come out puffy and cake - like.

I used raw cacao solids instead of powder as I always prefer the texture — don't forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo — insert your best winky emoji here people).

I always use a microwave to melt chocolate, but you can use a double broiler too.

Whether used in grain - free banana almond pancakes, banana chocolate - chip muffins, banana nut oatmeal crunch cookies, simple baked banana chips or a tropical fruit salad — bananas always seem to do the -LSB-...]

Have a browse through our «Dairy Free» section for other treats — these carob truffles are yummy: http://ourkitchen.fisherpaykel.com/recipe/carob-truffles/ Provided you use a dark, dairy - free chocolate then these cookies could be one to try too: http://ourkitchen.fisherpaykel.com/recipe/chocolate-cranberry-and-cinnamon-biscuits/ You can always play with recipes too — try using oat or soy milk in place of cow's milk, and substituting oil or margarine for butter.

I always use extra dark, unsweetened cocoa powder for ultra deep chocolate flavor.

** I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies, so I actually only use 1/3 cup of honey, but I find that when I bake for others they are used to a sweeter baked good.

I have always looked but have never found vegan white chocolate chips in the store, but I make a really easy white chocolate at home using coconut and cacao butter, so I'll have to try this combo out.

I love this recipe because it's reminiscent of the boxed chocolate milk I used to drink as a kid (that would always give me a stomach ache and sugar headache) but it's filled with nutritious goodness.

I always use 70 % dark chocolate (SUP CHOCOLOVE) and have found that it works best, though I'd like to think anything from 65 - 75 % would work for this recipe.

I also only used 1/3 c of the cacao nibs because recipes for me ALWAYS have way too much chocolate chips.

I always use dark cocoa, for super powerful chocolate flavor, but regular would work fine too.

I always use 1 cup of whole wheat flour, and usually add 1/2 cup of mini chocolate chips.

Of course, their recipe suggested using Nestle's Dark Choc0late Morsels, but I didn't have those and I always have my favorites, Ghirardelli's 60 % Cacao Dark Chocolate Chips.

I have a chocolate cake recipe that I love and always use.

It is the only chocolate cake recipe that I use, as it accommodates my mothers nut, dairy and soy allergies, as well as my father in laws heart health (and people are always pleasantly surprised when I tell them its vegan) While I do like to add and exchange things to the cake so it alters the flavour I have never played around with the ganache (typically I make cupcakes and have only made the ganache twice).

This chocolate frosting is perfect for allergy - friendly baking, as it is nut - free, dairy - free, and gluten - free — but always be sure to check the labels of the ingredients you're using, to make sure.