Sentences with phrase «chocolate flavor using»

The brownies have a deep chocolate flavor using Hershey's dark cocoa as the base.

However, those foods are rarely covered with healthy chocolate... This dish gives that luscious fruity chocolate flavor using healthy chocolates in a rich, healthy fudge!

The only mint and chocolate flavoring I use is home grown organic chocolate mint.

Not exact matches

These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor.

That flavor is much less noticeable in the chocolate one, even my mom (who hates sweet potato) loves the chocolate one so maybe give that one a shot next I am not used to baking by weight but am getting into the habit and have started including the gram measurement on my most recent ones, so hopefully that helps!

I love to use Vega One Chocolate in this recipe because it adds such a great flavor and has zero strange ingredients, fillers, GMOs, or added sugars of any kind.

I used Kroger chocolate flavored bark.

The natural flavors used in RXBARs come from the real food ingredients such as fruit and chocolate and do not include propylene glycol, synthetic, artificial or GMO derived ingredients.

I have used Butter Flavored Crisco I'm melting chocolate in the microwave, with good results.

Once cooled I melted a little Chocolate Flavored Almond Bark (chocolate used for makinChocolate Flavored Almond Bark (chocolate used for makinchocolate used for making candy).

If chocolate in the brownies overpowers the flavor of applesauce so it can be safely used, and is in fact, one of the best egg substitute in brownie mix.

I am thinking I might be able to make a low carb snack using this with the sugar free flavored syrups and very dark chocolate.

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.

I use it on top of my Tiramisu to give it that rich chocolate / coffee - ish flavor!

Second, this cake uses unsweetened (natural) cocoa powder (not Dutch processed) which has an intense bitter flavor that makes it well suited for use in this chocolate cake.

Adding a sweetener to the chocolate protein drizzle is optional and depends on your preference for sweetness and the protein powder you use which may already add a sweet flavor.

Alternately, you can use any flavor pudding you want in place of chocolate.

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

No it does not have a coffee flavor and I think it really works with chocolate, but yes, you can use hot water too.

The ripe mashed banana keeps the muffins moist without a lot of added fat and I chose to use agave nectar to sweeten them, since it's natural and the flavor is so mild that it wouldn't compete with the chocolate & banana flavor like honey or maple syrup might.

Most of the flavor comes from the antioxidant - heavy dark chocolate and mineral - rich shredded coconut (use the unsweetened kind to keep the sugar count low).

We assembled them from Nancy Silverton's graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately - flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller's marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey's milk chocolate (exactly what we used in summer camp).

Vanilla is still used today to flavor chocolate.

Frosting and white baking chips (which are not real chocolate, but are easy to use here because they set up nicely at room temperature after melting) together do have a strong vanilla flavor, but they're almost too sweet.

I used Dutch Processed for this recipe — but natural unsweetened cocoa would work just fine too although the cookies wouldn't be quite as rich in chocolate flavor.

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 especially like using the vanilla - rum extract for things with chocolate — like choc chip cookies or brownies, and the vanilla - vodka extract for foods with more delicate flavors.

This delicious chocolate and coffee smoothie includes ice cubes, milk, brewed coffee, peanut butter or almond butter, banana, chocolate flavored protein powder and unsweetened cocoa powder (if you have cacao, use that).

I used a chocolate stout for extra chocolate - y flavor, but use whatever your favorite kind is.

I use a different kind of protein powder thats flavored, do you recommend using chocolate or vanilla?

We used expeller - pressed coconut oil that doesn't have a coconut flavor, so the chocolate chips really make the cookies.

I like to use semi-sweet or dark chocolate chips, as I really love the flavor.

By using REBBL Dark Chocolate Protein in this recipe, it added some additional protein to these cookies and a ton of flavor.

I tend to use what I have on hand and, the first time I made this champurrado, I used a dark chocolate orange (http://www.traderjoes.com/fearless-flyer/article/2726) instead of bittersweet chocolate and, I have got to say, the flavor combination was absolutely dynamite!

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.

It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cchocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cchocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cchocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.

cacao powder)- I used Vega One nutritional all - in - one shake (chocolate or mocha flavors) * see notes for subs

The dates are plenty sweet to counteract the dark, almost bitter chocolate flavor — it was the perfect balance for our taste, but if you have more of a sweet tooth you could use whatever non-dairy chocolate you like!

I seperate and add different colors and flavors and dip in melted chocolate or use candy molds.Donna

SunSpire brand, made with the simplest of ingredients, is proud to debut its reinvigorated line of confections that stay true to its commitment of using only essential ingredients to make smooth and rich great tasting chocolate, free from artificial colors, flavors, preservatives or additives.

For the ones I have pictured, I used Wild Friend's seasonal pumpkin spice chocolate chip flavor.

Hi Lexi, I am new to your blog, but have a teenage son who has dairy allergies, and can not tolerate chocolate... I'm wondering if you have any ideas for a yummy (peanut free as well) brownie using this recipe, but with something besides cocoa??? I'm not good at changing recipes, but was thinking of some sort of blondie or snickerdoodle - type flavor... if you ever get creative with this idea, I'd REALLY love to hear about it!

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.

For desserts, I like to use them when they're still a little firm because their flavor is easily covered up, especially by chocolate!

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.

I use Dagoba cocoa powder, it has a really deep chocolate flavor.

I also made the chocolate frosting, but used 1/2 tbsp vanilla extract and 1/2 tbsp orange extract to give it a different flavor and these cupcakes rocked!!

Use a good quality chocolate as much of the flavor of the pie depends on it.

I swear, these Chocolate - Covered Banana Popsicles taste just as good as the ones I ate with my mom, but these use minimal processed sugars, and they're full of amazing flavors.