Sentences with phrase «chocolate frosting because»

5 — Bring the spiders cupcakes to life with chocolate frosting because spiders are dark, and add sprinkles for a festive look.

I think I would have to go for a chocolate frosting because my kids don't much like the coffee taste in their food.

Not exact matches

Instead of frosting, I used melted white chocolate because it sets faster, and it was a hit!

I didn't toast the coconut because the frosting I grew up on for German Chocolate Cake did not have toasted coconut.

Pumpkin Cheesecake Fillo Straws -LCB- Rachel Cooks -RCB- Easy Pumpkin Mousse Cups -LCB- Rachel Cooks -RCB- Pumpkin Roll -LCB- Gim me Some Oven -RCB- Creamy Pumpkin Cheesecake -LCB- The Kitchen Is My Playground -RCB- Puff Pastry Cornucopias with Pumpkin Mousse -LCB- Just a Taste -RCB- Slow Cooker Pumpkin Bread Pudding with Creme Anglaise -LCB- Oh My Veggies -RCB- Butternut Squash Tarte Tatin with Nutmeg Whipped Cream -LCB- Food Babbles -RCB- Pumpkin Pie Crunch -LCB- Chocolate, Chocolate, and More -RCB- Apple and Sparkling Cider Pound Cake -LCB- Kailley's Kitchen -RCB- Pumpkin Sticky Toffee Pudding -LCB- Because I Like Chocolate -RCB- Pumpkin Cinnamon Roll Cheesecake -LCB- Keep It Sweet Desserts -RCB- Caramelized White Chocolate Truffle Pumpkin Cupcakes -LCB- Keep It Sweet Desserts -RCB- Apple Pie Lasagna -LCB- Beyond Frosting -RCB-

It became an awesome dairy free, low carb chocolate frosting (and you can even argue that it's healthy, because it's packed full of good nutrients... just high in calories)!

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.

Because today I'm sharing this chocolate chip banana cake with peanut butter frosting.

If I could choose any treats that would look pretty and still be as soft and chewy as they actually are, though, I'd say the Butterscotch Blondies for the main walls (they're a lovely golden color and speckled with dried cranberries and chocolate chips); the chocolate shortbread for the door (dark and dense, like mahogany); Oatmeal Poppyseed Scones for the floor (love the poppyseed speckles); Sugar - Free Sugar Cookies for the roof (because they can be rolled and cut into any shape you like); and Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, chocolate chips); the chocolate shortbread for the door (dark and dense, like mahogany); Oatmeal Poppyseed Scones for the floor (love the poppyseed speckles); Sugar - Free Sugar Cookies for the roof (because they can be rolled and cut into any shape you like); and Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, chocolate shortbread for the door (dark and dense, like mahogany); Oatmeal Poppyseed Scones for the floor (love the poppyseed speckles); Sugar - Free Sugar Cookies for the roof (because they can be rolled and cut into any shape you like); and Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, for fun).

Because is anything better than creamy, fluffy, milk chocolate frosting??? #didntthinkso

I wonder if you should specify «vegan powdered sugar» for the chocolate frosting, because regular powdered sugar is not vegan.?

I topped them with a vanilla buttercream frosting because I love the combo of chocolate and vanilla together.

For me this has presented hardship because chocolate frosting just doesn't work with Carrot Cake and lemon cake.

I love this recipe because it's so fudgy and chocolaty and to be extra decedent I put a layer of chocolate frosting on top!

My family loves German chocolate cake.I love it too... BUT only because of the frosting!

Well, I must admit I don't have flops very often, but boy my original plan that I had for this Chocolate and Hazelnut Party sure turned into a flop... but a beautiful and absolutely tasty one because I was able to salvage my first plan and turn them into these stunning cake balls that are held together with a chocolate buttercream Chocolate and Hazelnut Party sure turned into a flop... but a beautiful and absolutely tasty one because I was able to salvage my first plan and turn them into these stunning cake balls that are held together with a chocolate buttercream chocolate buttercream frosting.

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

Moist and rich chocolate cake part is completely vegan but this fluffy frosting is not because of Nutella and peanut butter mixed in, but if you structly hold by the rules you can easily veganized it and still enyoj these mouthwatering cupcakes.

I have found that a cold cake is easier to frost because the chocolate glaze will harden when it comes into contact with the cake.

And you know how much I love my nut butters so I'm especially excited about the fudgier frosting, because to me, there is no such thing as too much chocolate fudgy goodness.

I love this cake because it is so warm, lightly spiced, super light, super easy to make and it has such a bright and sunny color (something we desperately need since Toronto has been covered in gray all of last week) Although I had the cake down, the pistachio white chocolate frosting was a different story.

One jar of the purple frosting (because sweet potato makes it feel healthy somehow), one jar of the chocolate, one giant spoon... who needs cake anyways?

My frosting came out pretty thin, probably because I eyeball things and added too much chocolate.

Because this recipe is so simple, the sweetness of this frosting is totally dependent on the type of chocolate chips you use.

I almost never buy cookies anymore, because I can make pretty good cookies at home (usually involving healthy stuff like oatmeal and dried fruit), but thinking about the kinds of cookies that I would buy rather than make, I can't fathom the amount of effort that would go into making thin chocolate wafers and buttercream frosting to make a homemade Oreo.

Really, any frosting would be perfect because almost everything goes with chocolate!

I tend to prefer oil based chocolate cakes because they don't dry out as fast, but I have a feeling that this cake won't last long anyway, especially once you slather it in matcha frosting.

My frosting didn't set - could this be because when I added the chocolate it was still too warm?

I used coconut oil and added 3 T of unsweetened cocoa powder, because I looooove chocolate but don't like frosting.

Because I am not a huge chocolate lover I frost them with a very light milk chocolate frosting.

When you love chocolate and chocolate frosting (because why wouldn't you?)

When I first started this website Ashton from Something Swanky shared the most amazing German Chocolate Cake Frosting recipe in a guest post and I wanted to revive it because it's perfect.