With a spatula fold in some chopped nuts and 4
more ounces of chocolate.
Not exact matches
Scoop 6 3 1/2 -
ounce mounds
of dough (the size
of generous golf balls) onto baking sheet, making sure to turn horizontally any
chocolate pieces that are poking up; it will make for a
more attractive cookie.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus
more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2
ounces dark
chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water in the bowl
of a high powered blender.
1.5
ounces of a 60 percent cacao
chocolate bar has 20 milligrams
of caffeine and 80 percent selections can have up to 40 milligrams or
more.
1 disk Martha Stewart Test - Kitchen Pie crust 1/3 cup all - purpose flour, plus
more for surface 1/2 cup sugar Pinch
of salt 2 eggs, lightly beaten 3 tablespoons bourbon 1/2 cup sorghum bourbonbarrelfoods.com is Martha's recommended resource 1 cup pecans (4
ounces), toasted and coarsely chopped 4
ounces semisweet
chocolate (preferably 61 percent cacao), finely chopped (1 cup) 1 stick unsalted butter
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure maple syrup) 1 teaspoon vanilla extract Pinch
of salt 12 (or
more) whole almonds 4
ounces (110 grams) semi-sweet
chocolate, chopped
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little
more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1
ounce unsweetened
chocolate, melted (melted this with a tablespoon
of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
Pin It Ingredients: 24
ounces of white
chocolate chips 24
ounces of milk or semi sweet
chocolate chips 4 - 6 teaspoons
of coconut oil, divided sprinkles 24 M&M's (optional) Read
more at seasonedsprinkles.com
Makes 4 servings Ingredients 4
ounces bittersweet
chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons
of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus
more to taste Whipped cream, for topping Shaved bittersweet
chocolate, for topping Directions
I just made this for the third time last night, but, wishing for it to be a bit
more chocolate - y i added 2
ounces of melted, cooled unsweetened
chocolate at the end.
2 5 -
ounce cans coconut cream, chilled 7
ounces semisweet
chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 -
ounce can chickpeas) 1/4 teaspoon cream
of tartar Kosher salt 6 tablespoons coconut sugar plus
more for serving Toasted coconut flakes for serving
1 cup beets, peeled and diced (see note) 1 cup frozen blueberries 1 cup frozen raspberries plus
more for topping 1/2 cup blackberries 1 cup carton coconut milk 1/2 medium banana fresh or frozen 1/2 medium avocado, skin and pit removed 1 Tablespoon pure maple syrup 2
ounces protein powder
of choice, vanilla or
chocolate optional
for the matcha lime mousse 3/4 cup (135g) white
chocolate chips (I use these vegan ones) or chopped white
chocolate 2 teaspoons vegan gelatin or 1
ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest
of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus
more for dusting on top 2 strawberries — thinly sliced, optional
If you've ever stood in the cafeteria line at a school, you will know that not very many children choose white milk over
chocolate or strawberry — both
of which have
more sugar per fluid
ounce than soda.
Just four
ounces (a half cup),
of a sweetened mixer will cost you a whopping 25 grams
of carb (about 14 gummy bears worth), and decadent drinks like a mudslide can contain over 500 calories,
more than the amount a slice
of chocolate cake.
Here is what you need to know about this special treat — limit yourself to no
more than one
ounce of high - quality dark
chocolate a day, and you will be fine.
Healthier heart: A large analysis
of more than 150,000 American, European, and Australian adults found that those reported that they ate up to 3.5
ounces of chocolate a day had a 21 % lower risk
of stroke, 29 % lower risk
of developing heart disease, and 45 % lower risk
of dying
of heart disease.
Another study, published in the European Heart Journal, followed almost 20,000 Germans for 10 years and found that those who ate the most
chocolate (an average
of 7.5 grams a day — or a little
more than a quarter
of an
ounce) had lower blood pressure and a 39 % lower risk
of having a heart attack or stroke compared to those who ate the least amount
of chocolate (1.7 grams a day).
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (
more if you like it sweeter — you can also substitute 1/4 cup
of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4
ounces unsweetened
chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tb
chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8
ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract
Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tb
Chocolate Topping: 5
ounces sugar - free dark
chocolate, chopped 1 tb
chocolate, chopped 1 tbsp butter
An
ounce is just slightly
more than 2 tablespoons
of chocolate chips, about two - thirds
of a regular - sized
chocolate bar or one - third
of a large bar, so you may find that you can easily consume
more than one serving
of chocolate and eat
more calories than you intend.
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure maple syrup) 1 teaspoon vanilla extract Pinch
of salt 12 (or
more) whole almonds 4
ounces (110 grams) semi-sweet
chocolate, chopped
The darker the
chocolate, the
more dangerous for canines: A single
ounce of baking
chocolate is toxic to a 10 — pound dog, though she can consume 10
ounces of milk
chocolate without serious consequences (other than a possible upset stomach).
Ingestions
of more than 0.1
ounces per pound
of dark or semi-sweet
chocolate may cause poisoning.