Not exact matches
Chocolate Buttercream Frosting 1 1/4
cups butter, softened 4 1/2
cups powdered sugar 3/4 to 1
cup unsweetened cocoa powder (for dark frosting, use
part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4
cup plus 2 tablespoons milk or heavy cream
Chocolate Buttercream Frosting 1 1/4
cups or 300 grams butter, softened 4 1/2
cups or 450 grams powdered sugar 3/4 to 1
cup or 115 grams unsweetened cocoa powder (for dark frosting, use
part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4
cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream
For me, Reese's
chocolate peanut butter
cups were the best
part of my childhood Halloweens.
3 sticks Butter, melted and cooled (or 1/2
part Earth Balance Butter, 1/2
part non-hydrogenated shortening) * 2
cups Coconut Sugar 1
cup Powdered Honey ** 1 1/2 teaspoon Baking Soda 3/4 teaspoon Baking Powder 1 teaspoon Cornstarch 2 Large Eggs, at room temperature 1 Large Egg Yoke, at room temperature 2 teaspoons Pure Vanilla Extract 1/2 teaspoon Almond Extract 4 3/4
cups - 5
cups White Spelt Flour or White Wheat Flour 2
cups sugar - free Semi-Sweet
Chocolate Chips or Chunks
The
chocolate cups part of the recipe is exactly the same as that for the
chocolate & mint raw vegan cheesecake bites.
I've also used rolled oats for
part of the flour in some of my recipes like this
chocolate banana bread: http://wearychef.com/
chocolate-oatmeal-banana-bread/ Or, you can just use
cup for
cup gluten free flour for the whole recipe.
6 tablespoons unsalted butter 3/4
cup semisweet
chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2
cup sugar 1/2
cup Purple Puree (recipe below) 1/4
cup plus 2 tablespoons Flour Blend (equal
parts all - purpose flour, whole wheat flour, and wheat germ) 1/4
cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1
cup chopped walnuts (optional) Butter or nonstick cooking spray
When I make dark
chocolate, I use equal
parts organic cacao powder and organic cacao butter (usually a 1/2
cup of each) as my cacao components, which constitutes the majority of the bar.
Ingredients: Base (bottom
part) 1/4
cup organic gluten free oats 1/4
cup organic raw walnuts 1/2
cup organic raw almonds 3 TBS organic maple syrup 2 TBS melted organic coconut oil 2 TBS organic almond butter 1/4 tsp organic vanilla 1 pinch of sea salt
Chocolate (top part) 1 packet Plexus 96 chocolate protein powder 2 TBS organic raw cacao 3 TBS melted organic coconut oil 3 TBS organic raw honey 1 pinch of sea salt Directions: Step 1: In a food processor, process oats, almonds and walnuts until they turn in
Chocolate (top
part) 1 packet Plexus 96
chocolate protein powder 2 TBS organic raw cacao 3 TBS melted organic coconut oil 3 TBS organic raw honey 1 pinch of sea salt Directions: Step 1: In a food processor, process oats, almonds and walnuts until they turn in
chocolate protein powder 2 TBS organic raw cacao 3 TBS melted organic coconut oil 3 TBS organic raw honey 1 pinch of sea salt Directions: Step 1: In a food processor, process oats, almonds and walnuts until they turn into flour.
The chopped nuts become
part of the caramel - like filling in these bite - size
chocolates for a milder but much more unique alternative to peanut butter
cups.
We noshed on finger foods such as tea sandwiches, croissants, cheese and pastelitos, but my favorite
part was the never - ending spread of sweets consisting of macarons, petit fours, mini tiramisu's, passion fruit and
chocolate mousse
cups, cupcakes, brownies and cake (just to name a few).
«In its first incarnation, Twin Peaks was joyously full of
chocolate bunnies, of cozy
cups of coffee and excellent water pressure...
Part 3 and
Part 4 — especially
Part 4 — bring back some of those metaphorical
chocolate bunnies.