Sentences with phrase «double chocolate powder»

Sub'd agave, Himalayan pink salt and Ghirardelli double chocolate powder.

Not exact matches

Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.

I decided to double up everything else because I didn't want to waste that much cocoa powder, but I do think the amount of chocolate has affected how they taste.

And to top it off, the raw double chocolate ganache — a silky smooth raw dessert made of cacao powder, dates, coconut, raisins, and pecans — was pure bliss.

Ingredients for Crunchy Double Chocolate Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa Powder, Natural Flavors, Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.

Double the dose of chocolate, with cocoa powder in the dough and drizzled on top, if you'd like (and trust me, you'd like).

Double Chocolate Brownie: Brown Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear), Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil), White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Vanilla, Rosemary Extract.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

I.e., Ina's Double Chocolate layer cake calls for cocoa, baking soda, baking powder and buttermilk.

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

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) DirecChocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direcchocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direcchocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direcchocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) DirecChocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direcchocolate and cookie bits on hand) Directions: 1.

If you prefer to stay away from protein powder, you might like these healthy double chocolate cookies instead.

For Double Chocolate Oatmeal Pancakes Mix 1 tablespoon of sugar with 1 - 2 teaspoons cocoa powder.

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with papeChocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with papechocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.

You don't melt the chocolate; it's double chocolate in that the muffin itself is chocolate (because of the cocoa powder), and there's also chocolate chips / chunks in the muffin.

Double Chocolate Chip Flavour: Milk Protein, Hydrolysed Gelatine, Glycerine, Vegetable Oil, Chocolate Chips (9 %)(Cocoa Mass, Sugar, Soya Lecithin), Soy Protein, Cocoa Powder, Oat Flour, Dietary Fibre (Gum Acacia), Baking Powder, Flavouring, Salt, Sweetener (Sucralose).

For the almond butter cookies I used cacao powder to make them double chocolate chip!

I have made them double chocolate as well by adding 1/4 cup of cocoa powder to the mix.

These muffins are double - the - chocolate - trouble with cocoa powder and mini chocolate chips.

Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven tchocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven tchocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven tchocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven tChocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven tchocolate 2 tsp raspberry extract Preheat oven to 325 °F.

These easy paleo chocolate recipes made with cacao powder will be ready in no time — no double boiler required!

My favorite recipes using cacao powder are my Chocolate Strawberry Shortcake, Double Chocolate Mocha Biscotti and Fudge Babies.

I've also tried adding cocoa powder for double chocolate chip cookies, which was also good.

To make the chocolate coating, melt cacao butter or coconut oil over a double boiler, whisk in cacao powder, honey and salt.

-LSB-...] Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread Amie of The Healthy Apple made Gluten - Free Agave Apricot Quick Bread Britt of GF In The City made Date & Walnut Bread Brooke of Bell Wookie made Double Chocolate Cherry Muffins Caleigh of Gluten Free [k] made Cardamom Banana Bread Caneel of Mama Me Gluten Free made Peach Poppyseed Bread Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze Claire of Gluten Freedom made Piña Colada Muffins with Coconut - Rum Glaze and Toasted Coconut Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins Elana of Elana's Pantry made Almond Flour Muffins Erin of Mysteries Internal made Strawberry Yogurt Muffins Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel Flo of Makanaibio made gluten - free muffins Gretchen of Kumquat made a Gingerbread Fig Loaf Irvin of Eat the Love made Meyer Lemon Muffins with Slow - Roasted Balsamic Red Wine Strawberry Jam Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread Karen of Cooking Gluten Free made muffins Kate of Kate Alice Cookbook made Raspberry Banana Crumble - Top Muffins Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins Lauren of Celiac Teen made a Cocoa Quickbread Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free Lisa of With Style and Grace made a Rosemary Lemon Quick Bread Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing Meaghan of The Wicked Good Vegan made Vegan Gluten - Free Apricot - Orange Bread Melanie of Mindful Food made Almond Joy Muffins Nannette of Nannette Raw made Chai Muffins Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel Silvana of Silvana's Kitchen made Chocolate - Coated Marshmallow - Topped Vanilla Cupcakes Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder Winnie of Healthy Green Kitchen made Banana Bread -LSB-...]

125g Chocolate Digestive biscuits 45g unsalted butter, melted 50g double cream 300g soft cheese 1 1/2 tablespoons cocoa powder 1 medium egg 40g golden caster sugar 1 tablespoon of fresh orange juice plain chocolate grated for decoration Pre-heat your oven to 180 °C / 160 °C fanChocolate Digestive biscuits 45g unsalted butter, melted 50g double cream 300g soft cheese 1 1/2 tablespoons cocoa powder 1 medium egg 40g golden caster sugar 1 tablespoon of fresh orange juice plain chocolate grated for decoration Pre-heat your oven to 180 °C / 160 °C fanchocolate grated for decoration Pre-heat your oven to 180 °C / 160 °C fan / gas 4.

So espresso powder hacks aside, this Double Chocolate Zucchini bread is perfect for using up all those extra zucchinis everyone tends to have in the summer, but don't wait until then to try it!

These gluten free double chocolate brownies are double the chocolate punch with cocoa powder and semi-sweet chocolate chips.

120g cooked beetroot (not pickled) 220 ml double cream Pinch of turmeric 400g Guittard dark chocolate 58 % wafers 25g Unsalted butter softened 3 tbsp Local Honey 3 tbsp St Abbs XO Rum Cocoa powder or beetroot powder for dusting

Polar Bear Oreo Cookies Ingredients: 1 package of Oreo Cookies 1 package of Ghirardelli white chocolate wafers 1 container of small candy eyes Black royal icing Icing Ingredients: 2 egg whites 1 C powder sugar 1/2 tsp cream of tartar Black gel food coloring Directions: - Using a double boiler melt the Ghirardelli white chocolate wafers....

Double cacao pudding (also refined sugar - free)-- replace the dark chocolate with two ounces of cacao butter and increase the cacao powder to 6 tablespoons and the maple syrup to 1/2 cup.

Print Double chocolate cheesecake Ingredients Crust 60 g almonds roasted 40 g cashews 1 tablespoon cacao powder 1 tablespoon coconut oil 1 - 2 tablespoons agave Chocolate filling 250 g cashews previously soaked for minimum 4 hours 90 g dates previously soaked for minimum 1 hour 50 chocolate cheesecake Ingredients Crust 60 g almonds roasted 40 g cashews 1 tablespoon cacao powder 1 tablespoon coconut oil 1 - 2 tablespoons agave Chocolate filling 250 g cashews previously soaked for minimum 4 hours 90 g dates previously soaked for minimum 1 hour 50 Chocolate filling 250 g cashews previously soaked for minimum 4 hours 90 g dates previously soaked for minimum 1 hour 50 -LSB-...]

Optimum Nutrition Pro Gainer Weight Gainer Protein Powder, Double Rich Chocolate, 10.19 Pounds (Packaging May Vary)

I've made notes in the recipe section for how you can make this without peanut powder for a double chocolate cupcake / frosting combo.

Place 8 ounces semisweet chocolate, 2 ounces unsweetened chocolate, and 2 teaspoons espresso powder in top half of double boiler.

NOTES: I made mine using my homemade chocolate method, if you'd like to too here it is: melt 1 cup of raw cacao butter in the double boiler; remove from the heat and add 1/2 cup of coconut sugar plus 1/4 teaspoon ground vanilla bean; whisk well and add 1 cup raw cacao powder.

I used Young's Double Chocolate Stout, and Dagoba cocoa powder.

Making chocolate at home basically involves melting cocoa butter, cocoa powder, honey, and vanilla in a double boiler (or heat - safe bowl set over a pan containing a few inches of water), pouring into molds, and waiting for it to set.

Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate chocolate pieces 1.

You can try my «basic» keto pancakes instead - just add cocoa powder (2 - 4 tbsp) and use less almond flour or coconut flour if the dough too thick: Basic Keto Pancakes Or try this recipe (chocolate waffles but should work for pancakes too): Double Chocolate Keto Waffles I hope tchocolate waffles but should work for pancakes too): Double Chocolate Keto Waffles I hope tChocolate Keto Waffles I hope this helps

So by melting gently the cocoa butter with coconut oils on an double boiler and then transferring to the bowl with cocoa powder and whisking all the ingredients together creating a smooth velvet chocolate.

YOU MAY ALSO LIKE: Easy double chocolate cookies with butter, cocoa powder and chocolate chunks.

Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil -LSB-...]

Manitoba Harvest Hemp Protein Powder & the Double Chocolate Peanut Butter Banana Protein Smoothie Recipe

You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken into pieces 200 ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g pecan halves