Sentences with phrase «espresso powder and salt»

In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt.

In another medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder and salt.

Not exact matches

Mix flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and espresso powder together until well combined.

In a large mixing bowl, whisk together the flours, quinoa, cacao powder, arrowroot, salt, baking soda and espresso powder.

Remove the bowl from the double boiler and add the salt, espresso powder, vanilla, and eggs.

In a bowl combine flour, espresso powder, spices, baking soda, baking powder and salt.

In a large mixing bowl, whisk together flour, baking powder, espresso powder, sugar, and salt.

Separately, I whisked together flour, wheat germ, baking powder and salt, then added half of it to the pumpkin - espresso mixture.

Stir in the hazelnut meal, espresso powder, baking soda, and salt, and then fold in the chopped chocolate.

I used a combo of light and dark brown sugar for extra flavor and added a little more salt and espresso powder than the recipe called for, until I thought it tasted just right.

In a medium mixing bowl whisk together gluten - free flour, cocoa, espresso grinds, baking powder, baking soda, xanthan gum, and salt; set aside.

The tart filling is just simple custard of heavy cream, eggs, sea salt and light brown sugar, with some optional espresso powder and bits of smokey bacon.

With machine off, add 1 1/4 cup of sifted powdered sugar, the vanilla, butter, 2 teaspoons of instant espresso powder, and a pinch of salt.

In a bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon until incorporated.

In a separate small bowl, whisk together the espresso powder (if using), flour, HERSHEY»S SPECIAL DARK cocoa powder, salt and baking soda.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

directions: Make the cupcakes: line 1 cupcake tin with liners and preheat oven to 350 degrees F. Whisk flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together in a bowl.

Mix in remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt.

In the greased pan, combine the flour, sugar, cocoa, espresso powder, baking soda, and salt until well mixed.

In a small saucepan, bring the cream, milk, espresso powder, and salt to almost a boil, stirring until the espresso powder is dissolved.

Take off heat and add the finely - chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt.

Combine flour, sugar, espresso powder, baking powder, baking soda and salt in large bowl.

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

Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients: For the brownie bottoms: 1 cup unsalted butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa powder 1 tsp vanilla extract 1 tsp espresso powder or instant coffee 1/2 tsp salt 1 cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9 × 9 pan with aluminum foil.

In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt.

Combine cream, milk, extract, espresso powder, cinnamon, and salt in a medium saucepan.

In a medium bowl, whisk together flour, hawaij, espresso powder, sea salt, cream of tartar, and baking soda.

In a medium - sized bowl combine the flour, cocoa, espresso, salt, baking soda, and baking powder.

With a wooden spoon, stir together the sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt in a large bowl.

In a medium, thick - bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer.

Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan.

Additional ingredients include espresso powder, coconut sugar, coconut water, maple syrup, vanilla and sea salt.

In a medium bowl, combine the flour, baking soda, cream of tartar, salt, espresso powder, the remaining unsweetened & bittersweet chocolate and walnuts.

Stir in the sugar, salt, espresso powder, and vanilla.

(Mine took 2 minutes total) While the chocolate is melting, sift together the flour, espresso powder, baking powder, and salt.

To make the streusel: Put the flour, brown sugar, salt, cinnamon, espresso powder, and cold butter in the bowl of a stand mixer fitted with the paddle attachment.

replaced brown with coconut sugar,, added some espresso powder and sprinkled Maldon sea salt flakes after pulling them out of the oven... will definitely make again!

Add the baking powder, baking soda, cinnamon, espresso powder, nutmeg, ginger, all spice, and salt and whisk to evenly combine.

Combine flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium size bowl.

Add in sweet potato flour, grain free baking powder, espresso powder, sea salt, and cocoa powder, letting the food processor run until batter is fully mixed.

In the bowl of a stand mixer using the paddle attachment (or using a hand held mixer) combine sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed.

Whisk in eggs, salt and espresso powder.

Meanwhile, combine flour, espresso powder, and salt in a medium bowl.

Sift together the flour, sugar, cocoa, baking soda, salt, and optional espresso powder.

In a large mixing bowl, combine the remaining 1/2 cup sugar, spelt flour, cocoa powder, espresso powder, baking soda, and salt.

In a medium bowl, whisk together the all - purpose flour, whole wheat flour, espresso powder, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

Add the espresso powder, vanilla, cinnamon and salt and beat until combined.

Stir in the espresso powder, baking powder, baking soda, salt, flours, cocoa powder, and milk until smooth.

Put the black beans, cocoa powder, espresso powder, protein powder, salt, maple syrup, coconut sugar, coconut oil, vanilla extract, and baking powder into a food processor and mix until very smooth, scraping down the sides occasionally, several minutes.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.