Not exact matches
6 ounces Ghiradelli bittersweet
chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3
cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1
cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (
generous) teaspoon vanilla bean paste 1/2
cup cappuccino chips 3/4
cup unsweetened shredded coconut
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.
Melt a
generous cup of
chocolate chips or chopped
chocolate in a double boiler over medium heat.
1 package Duncan Hines chewy fudge brownies 2 eggs 1/4
cup water 3/4
cup canola oil 1
generous tsp cinnamon pinch of cayenne pepper (optional) 1 bar Scharffen Berger Nibby Dark
Chocolate 1/2
cup chopped pecans
The first parcel I had received was from Leah of Voracious Vander, who had sent me a
generous package of dark
chocolate and pretzel peanut butter
cups.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white
chocolate (50 g) if vegan use a vegan
chocolate or leave out 1 tsp coconut oil A
generous pinch of flaky sea salt
1
cup Almond Flour 1
cup Spelt Flour 1/4 teaspoon Sea Salt 1/4 teaspoon Baking Soda 2 teaspoons Pure Vanilla Extract 5 Tablespoons Pure Maple Syrup 1 Tablespoon Almond Milk about 12 Tablespoons Natural Peanut Butter 1/4 teaspoon Liquid Stevia
Generous 3/4
cup Chocolate Chips, melted
7 ounces (
generous 1 1/4
cups) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet
Chocolate wafers 1/4
cup heavy cream 1 tablespoon seedless raspberry preserves 1/2
cup finely chopped topping of choice to roll truffles in.
6 slices matzoh 1
cup (2 sticks) unsalted butter or kosher for Passover margarine 1
cup firmly packed brown sugar 2
generous cups finely chopped bittersweet
chocolate or semi-sweet
chocolate chips (about 12 ounces) 1 1/2
cups white
chocolate, finely chopped (about 8 ounces) 1 teaspoon sea salt or kosher salt