Sentences with phrase «cocoa mixture into»

Stir the cocoa mixture into the remaining batter and spread into the pan.

On low speed, beat about half of the cocoa mixture into the butter mixture.

Pour the cocoa mixture into the milk pan, and bring to a boil for 5 minutes.

Fold cocoa mixture into egg / chocolate mixture.

Not exact matches

Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended.

Combine flour, cocoa powder, baking powder and salt in a small bowl and stir into butter / sugar mixture.

Strain milk into yolk mixture, pressing on cocoa nibs to squeeze out all possible dairy, then whisk dairy to combine.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

The nibs are then crushed into a thick paste called chocolate liquor (which, ironically, contains no alcohol), and then added to a mixture of sugar, cocoa butter, milk and vanilla.

Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture.

Sift the icing sugar, cocoa and almond meal in to a bowl then slowly fold this into the meringue mixture a little at a time.

Split the mixture into two, and add cocoa powder to one half and the raspberry reduction to the other half.

Whisk the cocoa powder and vanilla extract into the hot water, then slowly stream it into the sugar mixture while whisking quickly.

Transfer a whiskful of whipped cream into the cocoa power and sweetened condensed milk mixture (1) and whisk until well mixed.

Then pour the cocoa milk mixture into whipped cream all at once and fold until combined.

Whisk Stevia, eggs, cocoa, vanilla and salt into chocolate mixture until smooth.

In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.

Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder.

Slowly pour the milky mixture into the melted cocoa butter, whisking constantly until completely blended.

Beat in the cocoa mixture and then fold it into the dry almond mixture and set it aside.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look.

Thoroughly blend remaining cream mixture with chopped chocolate and cocoa powder, then spoon mixture into the center.

Whisking constantly, add the cocoa powder to the sugar mixture and continue to cook, whisking vigorously, until the cocoa powder is absorbed into the liquid.

I separated the mixture into 2: added banana protein powder to one part and chocolate protein powder and cocoa to the other.

Add sugar, flour, cocoa, vanilla, baking powder, salt and eggs into the chocolate mixture; stir with spoon until smooth.

This version of French toast has straight peanut butter spread between each layer of sliced French bread, cocoa powder beaten into the egg - milk mixture in which the bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping.

Shape a sweet mixture of oats, peanut butter, coconut and cocoa into balls and let them set up on sheet of wax paper before serving.

Pour eggs into the room temperature root beer / cocoa mixture and stir to combine.

Heat cocoa butter with turmeric until just melted (if the mixture turns translucent, let it cool a bit until opaque but still runny — that way it won't melt into the bars and will sit prettily on top instead).

I'd alter the order of mixing it, put everything but the cocoa and sugar in the blender, blend well then pour the mixture into a mixing bowl and add the dry ingredients.

For the dark rye, repeat the same steps as the light rye adding the cocoa powder after stirring the flours into the yeast mixture.

Pour the banana and yogurt mixture into a serving bowl and top with the cocoa crispy toasted buckwheat and sliced figs.

Pour the cocoa butter mixture into the bowl with the cacao powder and using a whisk, stir until the cacao powder has dissolved completely and there are no lumps.

Whisk egg mixture into bowl with cocoa mixture.

Add the cocoa, sugar, vanilla, eggs and flour, into the chocolate mixture one ingredient at a time, whisking to completely incorporate after each addition.

Beat the eggs lightly, then stir them into mixture of cocoa, flour, baking powder and oats.

Add the dates, cocoa powder, 1/4 cup shredded coconut flakes and salt and process until incorporated and the mixture begins to turn into a dough.

stir the cocoa powder mixture into the melted chocolate and mix until it is smooth.

Whisk mayonnaise, egg, and peppermint extract into cocoa mixture then stir the wet ingredients into the dry ingredients until combined.

Roll into small balls and then roll them in a cocoa powder - ginger powder mixture or in a powdered sugar - ginger powder mixture.

Stir 1 cup of the batter into the cocoa powder mixture.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Using an electric mixer, gradually beat confectioners» sugar into cocoa mixture.

Gently fold this mixture, along with the cooled cocoa mixture, into the dry ingredients until smooth.

In another bowl, whisk remaining egg white with granulated sugar until medium peaks form; fold into cocoa mixture.

I made these last weekend, but instead of marbling them, I put in 6 tablespoons of cocoa into the whole mixture.

Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture.

In the bowl of an electric mixer, beat egg with 1 1/2 cups sugar on low speed, add the cocoa into egg mixture.

Stirring the espresso powder into the sifted cocoa and flour mixture before folding it into the egg mixture would work just fine.

Mix the cocoa with the hot water and stir until dissolved, then fold into the butter mixture.