Sentences with phrase «cup cocoa powder»

2/3 cup heavy cream = 155 grams 1/2 cup light corn syrup = 155 grams 1/3 cup dark brown sugar = 67 grams 1/4 cup cocoa powder = 25 grams 6 oz.

Pour 1/2 cup cocoa powder into a shallow dish and roll the balls around until coated.

If you like richer cookies with a deep chocolate taste, use 1 cup of flour and 2/3 cup cocoa powder as written in the recipe below.

However, if you prefer a chocolate flavor that isn't as rich, use 1 cup plus 2 tablespoons flour and 1/2 cup cocoa powder instead.

Mocha Buttercream 1/4 cup (1/2 stick) butter, room temperature 1 teaspoon espresso powder 1/4 cup cocoa powder Pinch of salt 2 cups powdered sugar 2 tablespoons milk

COMBINE cake mix and 1/2 cup cocoa powder in a large bowl.

Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Spread the remaining 1/4 cup cocoa powder out.

Made these with all the listed ingredients but subbing pecans for walnuts, and added about 1/4 cup cocoa powder because I was having an emo day, as well as about 1 Tbsp molasses and 1 Tbsp instant coffee.

1/2 cup peanut flour 1 cup regular oats 1/2 cup chocolate hemp protein powder (may substitute with another chocolate protein powder or 1/4 cup cocoa powder + 1/4 cup flax seed meal) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cane sugar 1/4 cup prune puree (1 prune baby food container) or applesauce 1/3 cup plain yogurt 1 egg 1/2 teaspoon vanilla extract

3/4 cup all - purpose flour 1/3 cup cocoa powder Pinch of salt 6 tablespoons butter, at room temperature 3/4 cup powdered sugar 1 large egg 1/2 teaspoon vanilla extract

I re-checked my notes, which confirm that I did only use 1 cup of flour (the original recipe was for non-chocolate banana cupcakes, and called for 1 1/2 cups of flour; I subbed out 1/2 cup and added 1/2 cup cocoa powder in its place.)

1 cup chocolate chips = 150g 1 cup cocoa powder = 125g 1 cup chopped walnuts or pecans = 125g 1 cup walnut or pecan halves = 100g 1 cup desiccated coconut = 75g 1 tablespoon baking powder = 15g 1 tablespoon salt = 18g 1 cup grated Cheddar cheese = 120g 1 cup grated Parmesan cheese = 80g 1 cup dried breadcrumbs = 120g 1 cup couscous = 175g 1 cup lentils = 190g 1 cup sultanas or raisins = 170g

If you prefer a milder chocolate taste, use 1 cup plus 2 tablespoons all - purpose flour and 1/2 cup cocoa powder instead ** Cookies keep well at room temperature in an air - tight container for up to 5 days.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

cornstarch 1/2 cup sugar 2/3 cup cocoa powder (preferably Valrhona) 1 tsp.

1 tablespoon coconut oil 1/8 cup cocoa powder 1/4 cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond milk (or coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs)

Nutella 1 cup all purpose flour 1 cup rolled oats 1/4 cup cocoa powder 1 tsp.

vanilla extract 2 ounces 55 % chocolate, melted 1 1/4 cups bread flour 3/4 cup cocoa powder (preferably Valrhona) 3/4 tsp.

Mocha Syrup 1/2 cup strongly brewed coffee (or 1 1/2 teaspoons espresso powder dissolved in 1/2 cup water) 1/4 cup cocoa powder 1/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract

I used the following ingredients for Low Carb Almond Butter (or any nut butter) Cups: 1/2 cup coconut oil, melted 1/2 cup cocoa powder 1/2 cup powdered sweetener (I used Swerve Confectioners» Style) 1/2 cup almond butter, divided Line a mini muffin tin with cupcake liners and poor enough chocolate into each liner to cover...

1 lb whole pitted prunes 1 cup raw or toasted almonds 1/2 cup dark chocolate chips 1/2 cup flaxseed meal 1/2 cup cocoa powder 2 - 3 tablespoons honey 2 tablespoons organic peanut butter, you can use any brand you like but make sure it has no hydrogenated oils

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

1 cup all - purpose flour 1/2 cup cocoa powder 1/2 tsp.

1 cup cooked quinoa 3 - 5 Tablespoons milk 2 eggs 1 tsp vanilla 6 Tablespoons melted butter 3/4 cup unrefined cane sugar (Sucanat) 1/2 cup cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt

INGREDIENTS 2 cups heavy cream 1 1/2 cups unsweetened cashew milk (or almond or coconut), divided 1/2 cup cocoa powder (for sup...

1/4 cup unsalted butter 1/2 cup water 1/4 cup cocoa powder (I used Ghiradelli) 1 1/4 cups quinoa flour 3/4 cup cane sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon (generous) espresso powder 1/4 cup low fat vanilla yogurt 2 eggs, separated 1 teaspoon vanilla bean paste

Pop the second piece back in the stand mixer and add about 1/4 cup cocoa powder and mix on low till blended.

Ingredients 1 12 - ounce can fat free evaporated milk 1/3 cup cocoa powder 1/3 cup nonfat milk (refrigerated) 1/3 cup honey...

1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond milk 1/8 cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)

1 cup liquid egg whites 1/2 cup chocolate hemp protein powder 1/2 cup buckwheat flakes 1/2 cup cocoa powder 2 cooked beetroots 1 teaspoon toffee flavdrops

Typical Ingredients: 4 cups whole milk, 5 eggs, 3/4 cup sugar, 1/3 cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of butter and more white sugar.

5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting

Chocolate Layer 2 1/2 cups whole milk 1 cup sugar 1/3 cup cocoa powder pinch salt 3 tbsp cornstarch 1/2 cup whipping cream 3/4 cup semisweet chocolate chips

3/4 cup all purpose flour 1/2 tsp baking powder 1/2 tsp salt 3/4 cup butter (melted) 1 1/2 cups white sugar 2 tsp vanilla extract 3 eggs 1/4 cup cocoa powder 1/2 cup semi-sweet chocolate chips 1/2 cup pumpkin puree 1/2 cup walnuts (chopped) 1tsp cinnamon 1/2 tsp ground cloves 1/2 tsp nutmeg

12 tbsp unsalted butter, melted 1 cup brown sugar 3/4 cup granulated sugar 3 large eggs 1 egg yolk 2 tsp vanilla 1 cup cocoa powder (I used Hershey's Special Dark) 1/3 cup all purpose flour

baking powder 1/2 cup cocoa powder 1/2 cup melted coconut or olive oil 2 eggs 2 tsp.

1 cup all - purpose flour 3/4 cup whole wheat pastry flour 1/2 cup brown sugar, packed 1/4 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 1 egg, lightly beaten 1/2 cup semi-sweet mini chocolate chips, divided

1/2 recipe Cream Cheese Pie Dough or other good crust 10 tablespoons unsalted butter 1/3 cup cocoa powder (preferably Dutch process) 1 1/2 cups granulated sugar 1/2 teaspoon Kosher or sea salt 4 large eggs, room temperature 1 cup buttermilk 2 teaspoons pure vanilla extract 2 tablespoons all - purpose flour

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

Chocolate Shortbread Crust: 3/4 cup all - purpose flour 1/4 cup cocoa powder (natural or Dutch process) 1/4 cup light brown sugar, packed pinch of Kosher or sea salt 1/2 cup (1 stick) unsalted butter, cold, cut into cubes

Ingredients: 1.5 cup raw almonds 1 cup dates 1/2 cup peanut butter (or nut butter of choice) Heaping 1/4 cup cocoa powder

1/2 cup ALMOND MEAL or FLOUR 1/2 cup COCOA POWDER (I used extra dark for this batch) 1/3 cup COCONUT FLOUR 1 teaspoon INSTANT COFFEE (optional — I used one pack of STARBUCKS VIA decaf)

Ingredients For the doughnut: 1 cup flour (I used 3/4 all - purpose and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large egg 1/3 cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4 cup milk 1/2 teaspoon vanilla extract

1 1/4 cups whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla

ingredients: for the chocolate cake: 1/2 cup vegetable oil 1 1/2 cups sugar 1/2 teaspoon kosher salt 1 egg 1 1/4 cup hot water 1 tablespoon vanilla extract 1/2 cup cocoa powder 2 1/4 cups flour 1 1/2 teaspoons baking soda