In summer, watch the cool fog tumble in, then have
a cup of cocoa in the cozy village of Point Reyes Station.
If making homemade chocolate, combine 1/3 cup of melted coconut oil with 1/3
cup of cocoa in a medium sized mixing bowl until fully combined.
You can currently find me curled up on the couch under a few blankets, a hot
cup of cocoa in my hands.
Not exact matches
The second time I soaked the dates
in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular
cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.
In a large bowl, combine the cream cheese, yogurt, 1/3
cup of sugar,
cocoa powder and egg and mix together using an electric mixer until smooth and well combined.
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.
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)
Sift
in 1/4
cup of cocoa powder and fold gently making sure not to deflate the egg whites.
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl
of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal,
cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
I have a pack
of the dark
cocoa macaroons sitting
in my desk right now, and I have to say there's no better treat on a cold afternoon than a hot
cup of tea or coffee and an Emmy's macaroon.
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.
In a large glass measuring
cup or heatproof bowl, mix the sugar, whole egg, egg yolks, cornstarch and
cocoa powder with 2 tbsp
of Bailey's (or milk), whipping cream and vanilla with a whisk.
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.
I like to start with 2/3
cup of cocoa and add from there, as
cocoa powders vary
in their intensity.
I substituted 1/4
cup brown sugar and 1/4
cup agave syrup
in place
of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND
cocoa nibs!
I added 1/4
cup of unsweetened
cocoa powder to the caramel right after melting the margarine, and 1/2 a
cup of vegan choc chips & 3 tablespoons
of bourbon when mixing
in the tofu.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4
cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted butter, room temperature 1/2
cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 %
cocoa solids Position a rack
in the middle
of the oven and preheat to 180 °C / 350 °F.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I used 90 %
cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Warm one
cup of the cream with the
cocoa powder
in a medium sauce pan.
Though I did use dark chocolate chips instead
of cocoa nibs because that's what I had
in my house, but I cut back on the honey to about an 1 / 8th
of of a
cup.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2
cups of peppermint baking chips (found
in the baking isle) Plus one full bag
of peppermint baking chips for garnish Directions: 1.
In a medium bowl whisk together the flour, 2
cups of cocoa powder, and salt.
Peanut Butter Eclipse Cookies Ingredients: 3/4
cup unsalted butter, softened 1/4
cup shortening 1/2
cup sugar 1/2
cup brown sugar, packed 1/3
cup dark chocolate
cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2
cup all purpose flour 1 jar
of your favorite brand
of peanut butter Directions:
In a mixer beat butter and shortening until smooth.
Warm 1
cup of cream with
cocoa powder
in medium saucepan, whisking to thoroughly blend the
cocoa.
In a medium mixing bowl on medium speed beat the butter, salt,
cocoa, vanilla, the espresso, 1/3
cup of the warm cream and half the sugar until smooth.
The happiness that I derive when I sip a
cup of hot
cocoa during the winter months or discover some choco chips
in the pain au chocolat that I often buy from the Carrefour bakery (Oh!
Salted dark chocolate caramel
cups and instant dairy - free hot
cocoa mix are already chocolate - y treats
in my kitchen, so it was only a matter
of time before I created my own version
of bittersweet chocolate truffles to join them!
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked
in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional
-LSB-...] Rosemary Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked
in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional -LSB-...]
Pour half
of batter into small bowl; stir
in cocoa and 1/2
cup chocolate chips.
You all know I'm weak when it comes to a
cup of hot
cocoa but for everyday drinking a
cup of spicy chai
in the afternoon not only curbs that sweet craving that seems to always come knocking about 3:00 pm but it also gives a bit
of a caffeine pick me up during the part
of the day where I really could use it.
Mix
in 1
cup of powdered sugar,
cocoa, 1 Tablespoon
of half and half and vanilla and beat with an electric mixer on medium speed until smooth.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or
cocoa powder, for rolling Place cream and chocolate
in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
Here's what was
in those smoothies: 4 scoops Less Naked Pea Protein Powder, 2 — 3
cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon
cocoa powder, 1 banana, 1 tablespoon protein powder.
Optional Add -
Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1
cup (80 grams)
of rolled oats, 2 tablespoons (16 grams)
of peanut butter powder, 1/4
cup (30 grams)
of sifted
cocoa powder or shredded coconut.
I added 5 tbsp
of cocoa powder
in dry ingredients, and used 3/4
cup of all - purpose flour and 3/4
cup of whole wheat flour.
1
cup of oat flour (just blend some oats
in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons
of raw cacao powder or
cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4
cup of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine
in sainsbury's and they were accidentally vegan)
My best recommendation would be going off this version for the golden oreos that uses oat flour and just adding
cocoa in place
of some
of the flour: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/ I'd recommend about 1/4 -1 / 2
cup cocoa and then reduce the oat flour by the same amount
Hot Chocolate Cookies — These are like a
cup of hot
cocoa in cookie form!
1/2
cup quinoa 1 1/2
cups unsweetened coconut or almond milk
in carton 2 Tbsp unsweetened
cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings
of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)
This French Vanilla
Cocoa Mix
in a Jar makes a fun and festive Gift
in a Jar... and a delicious
cup of vanilla
cocoa!
These are like a
cup of hot
cocoa in cookie form!
When I was growing up
in Vermont, nothing said «winter» like a snow day and a steaming
cup of hot
cocoa.
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2
cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed
cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 %
cocoa solids 1
cup (240 ml) whole milk 3/4
cup (150g) sugar pinch
of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1
cup (240 ml)
of cream with
cocoa powder
in medium saucepan, whisking to thoroughly blend the
cocoa.
With that
in mind, I made some little hot
cocoa bunnies to use to make a decadent
cup of Easter - themed hot chocolate.
In a separate bowl, sift flour, baking soda and 1/2
cup of cocoa.
Combine 1 can sweetened condensed milk, 3/4
cup evaporated milk, 3 tablespoons butter,
cocoa powder, instant coffee, vanilla extract, and a pinch
of salt
in a large saucepan.
If you're dusting them
in cocoa powder, put about half a
cup of cocoa powder
in a plastic container with a lid, put a handful
of the truffles
in, put on the cover, roll them around, and then lift them out into a strainer and shake off the excess
cocoa powder.
In a small bowl, whisk the 1
cup of flour with the
cocoa and salt.
I also replaced 1/4
cup of the flour
in the crust with an ultra black
cocoa powder to make a chocolate crust.