Sentences with phrase «espresso powder for»

We'll also show you to make to make chocolate brownie bites that include espresso powder for a zest of flavor.

This recipe includes both brewed coffee and instant espresso powder for a caffeinated coffee kick, while the hawaij is wonderfully warming.

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

Not exact matches

Featuring rich espresso delicately combined with The Coffee Bean & Tea Leaf ®'s creamy signature powders, coffee lovers can sip on flavorful hot and iced Americanos for a change to their daily grind.

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

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.

I much prefer espresso powder to regular instant coffee for baking.

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

ingredients: for the cupcakes: 95 grams (3/4 cup) all - purpose flour 150 grams (3/4 cup) superfine sugar 60 grams (1/2 cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 egg

For extra strength, I added espresso powder.

It has five things going for it: pumpkin espresso powder whole wheat pastry flour 3 Weight Watchers P + per muffin it came from a site... [Continue reading]

* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3 eggs, separated and at room temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)

for the coffee pastry cream: 1 tablespoon espresso powder 360 grams (1 1/2 cups) milk 100 grams (1/2 cup) sugar hefty pinch salt 4 egg yolks 30 grams (1/4 cup) flour 15 grams (2 tablespoons) butter

So for this cookie, I started by melting the butter, then I add my espresso powder to it and stir until blended, it will look like dark espresso butter soup.

Puréed sweet potatoes provide the base for this remarkably healthy pudding recipe, which gains more sweetness and flavor from just a bit of maple syrup, almond milk, unsweetened cocoa powder, espresso powder, and vanilla extract.

One question: do you think I could sub instant coffee powder for the espresso powder?

On that note, if you are not a fan of coffee — or are making these for kids — you can absolutely omit the espresso powder in both of these recipes.

If you are not a fan of the taste of coffee you could substitute the espresso for cocoa powder which would also result in a delicious cheesecake.

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

Due to the contents of my kitchen I ditched the caraway seeds, substituted coco powder for the chocolate & instant coffee for the espresso.

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients for the brownies: 1 cup melted unsalted butter 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour Directions: 1.

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.

No Churn Coffee Ice Cream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.

If you do not have an espresso maker, you can substitute the espresso pod for strong brewed coffee or espresso powder.

And yes, for the mocha cupcake, I added a little cocoa powder and a pinch of espresso, with cocoa added to the frosting on top.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

It's an Italian classic, no - bake dessert which is essentially layers of sponge - like cookies, soaked in espresso, and rum, then dusted with cocoa powder, and enveloped in a luscious layer of light, and fluffy mascarpone mousse cream - mmm... It's my husband's favorite dessert, and I almost always make it for his birthday.

So when I made another batch of ganache for these gluten - free mocha donuts, I again added espresso powder to the coconut cream.

For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch of ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder

I really wanted to add a bit of espresso powder but did not since this is for my daughter's bday ice cream cake.

Also instead of using instant espresso powder as the original recipe called for, I used the Starbucks Via Italian Roast instant coffee packets.

I add cocoa and espresso powders to the mix here, giving the pork a really interesting depth of flavor — not at all sweet — making for a really fun, easy meal.

As previously mentioned, for the Autoimmune Paleo version, I substituted the carob for cocoa, and whole, ground chicory root for espresso powder.

I decided to use bittersweet chocolate and espresso powder to create a depth of chocoltaly flavor, fresh orange zest for a sweet citrus burst.

For homemade espresso powder, simply set your coffee grinder to the finest setting and grind any coffee you have on hand.

These amazing brownie cookies include instant coffee or espresso powder to give it the mocha taste, and peppermint extract with optional crushed candy canes for the Christmasy twist.

I didn't care for the taste of the espresso powder.

for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water

For the Coffee 1 cup espresso 2 tablespoons coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee Mixture

¹ The espresso powder can be omitted if baking these for children (there is a tiny, negligible amount of caffeine), but I like to add just a pinch to most chocolate recipes.

1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling

The espresso powder sold in the baking aisle of my grocery store says right on the label that it «enhances chocolate flavors WITHOUT adding a distinct coffee flavor,» so that would NOT be a good choice for a recipe like this one where espresso is the primary flavor.

For an extra kick, add a tsp of coffee with the cacao powder for an espresso CHOCTiFor an extra kick, add a tsp of coffee with the cacao powder for an espresso CHOCTifor an espresso CHOCTini.

I added some chili powder to mine to give it more complexity, and served it chilled (it was in the fridge for hours) in individual espresso cups.

1/4 cup unsweetened cocoa powder, plus more for dusting 1/4 all purpose flour 1 tablespoon espresso powder 1 tablespoon boiling water 6 large eggs 3/4 cup sugar

The key is using high quality chocolate for the unsweetened and cocoa powder (I used Valrhona) and I also added just a little bit of instant espresso powder to the melted chocolate mixture to bring out the flavors.

It's in the oven now, twist: subbed 1/3 cup of maple syrup for espresso and two tsp of raw cacao powder.

3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon espresso powder (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional)

Raw Vegan Tiramisu Cakes: 2 cups cashews, soaked for 5 - 10 hours in cold water 1/2 cup melted coconut oil 1/2 cup brewed espresso or dissolved instant coffee 4 tbsp maple syrup 1 tsp vanilla extract 1/4 tsp salt 4 tbsp raw cacao powder