Sentences with phrase «n't use the chocolate»

It's exactly what I was looking for — a recipe that I could take on the road when traveling that didn't use chocolate, which I love but don't want to start my day with it.

Yours was one of the few I could find that didn't use chocolate, so I was intrigued!

I didn't use the chocolate chips and ended up using slightly less than 3 cups of ground oats with an extra half tsp of baking powder and an extra 1/8 tsp baking soda.

They are not too sweet (I didn't use the chocolate glaze) and perfect when you're in need of a snack.

1/4 c. dark chocolate, chopped (DO NOT use chocolate chips here!

I used pecans in my recipe but did not use chocolate chips.

I didn't use the chocolate drizzle.

When I tell people that I don't use chocolate or food coloring to make this ice cream, people flip out.

I didn't use any chocolate and only used 1/2 c. of sugar.

Do not use chocolate chips — they will not melt properly.

I didn't use any chocolate (which is a miracle for me) but did put in some peanut butter chips for a bit of a crunch and they were great.

I followed the recipe exactly except for using parchment paper, and I didn't use chocolate chips.

I did not use chocolate chips or coconut.

When I did not use chocolate chips, the cupcakes took 20 minutes to bake.

Could've used a little more sweetness, I didn't use chocolate / PB chips because I wanted to see if my boys would like them w / o the chocolate!

Don't make the same mistake I did and don't use the chocolate to make cookies!

* To cut about 30 calories per bar, don't use the chocolate chips.

(Yellow, black and chocolate labs are all used, though most Labradors used as guide dogs are yellow or black labs and some schools specifically do not use chocolates.)

Not exact matches

Some kids used their allowance to splurge on chocolate milk every day, but entrepreneurial - minded kids don't go with the obvious investments.

But the truly scary thing many consumers may not be aware of is that many of those cheap chocolates may have actually been made using child labor.

I know it sounds very strange to put avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying as using this is very creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate sauce...

Hi Min, I'm so sorry but I've not tried this recipes using 100 % chocolate before so I am unsure about the ratio and quantities.

And even those not used to eating healthy seem to enjoy and basically think they are eating a moist chocolate cake if you don't tell them about the beets.

Used chocolate chips this time but will try with raisins as he doesn't really eat chocolate as a rule!

Of course, it was still used in traditional Mexican mole sauces, but in other parts world, people wanted sweet, not heat, in their chocolate.

If you can not find great white chocolate (which melts well) or melt white chocolate easily (it is tricky and you must do this slowly), then use white chocolate confectioner's discs, available at culinary stores.

Second, I used unsweetened cocoa powder and I don't think it was chocolate - y enough.

It makes me try more recipes than when I'm just reading the blog: because i love to have a book in my hand (and you know, since I ask for books, I have to use it, if not I'm told «blablabla... plenty books, blablbal»;)...) Beetroot decadent chocolate cake made, next will be the Pistachio falafels and the easy beetroot wrap - to - go.

Sadly i've only ever made these using cacao, if you took the cacao away they definitely wouldn't have a chocolate - y taste!

Also, come to think of it I couldn't get my hands on any raw cacoa so I used 100 % chocolate powder instead, so maybe that didn't help.

Hadn't used the chia seed before, so thanks for opening up many new options (I've got my eye on those chocolate chia cookies!).

I don't want to use white sugar as all the recipes call for, but maple syrup and honey don't sound good to me in hot chocolate.

I used the recipe in your book which calls for 80g of cacao... All I had therefore was a lumpy chocolate mess and no coating at all... If you didn't already correct this mistake maybe change the measurements for reprints of your book.

Use leftover chocolate cake such as Classic Dark Chocolate Layer Cake and leftover Notting Hill Brownies (without any nuts in it) or chocolate cake such as Classic Dark Chocolate Layer Cake and leftover Notting Hill Brownies (without any nuts in it) or Chocolate Layer Cake and leftover Notting Hill Brownies (without any nuts in it) or your own.

Shouldn't the chocolate ingredients be warmed and melted using a double boiler instead of direct heat?

That flavor is much less noticeable in the chocolate one, even my mom (who hates sweet potato) loves the chocolate one so maybe give that one a shot next I am not used to baking by weight but am getting into the habit and have started including the gram measurement on my most recent ones, so hopefully that helps!

I can use vegan butter and chocolate chips (not as good without the white chocolate) but I will do anything for my sweet girl.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

I don't think it matters if you use expensive or cheaper chocolate.

I used to love peanut butter cups, but now that milk chocolate, jam packed with sugar, doesn't really appeal to me at all.

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Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is aChocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is achocolate (make sure to use certified gluten free if that is a concern)

I can't get unsweetened chocolate in the UK either but used it all the time in Canada.

Ripe bananas are also fabulous in smoothies (and in Chocolate Chip Banana Cookie Dough Truffles), but their use doesn't stop there... they also make a great natural sweetener for cookies!

If omitting oil, you will need to use a spreader or spatula to spread the chocolate over oat mixture, as it will not flow easily enough on its own.

(Do not microwave again, just use the heat from the chocolate to continue to melt the other chips.)

The natural flavors used in RXBARs come from the real food ingredients such as fruit and chocolate and do not include propylene glycol, synthetic, artificial or GMO derived ingredients.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

If you make sure to use organic / healthy dark chocolate chips with minimal added sugar, and substitute dates for the honey (adding the dates to be pulsed before the almonds on their own, otherwise they might not get smooth enough), then you could consider this recipe to be ENTIRELY healthy and sin - free.

They don't skimp on the coating and they also use good chocolate, not the crappy stuff that tastes and feels like wax.