Sentences with phrase «of chocolate frosting using»

Not exact matches

So I ended up using a coconut milk chocolate frosting recipe I found instead of your frosting recipe.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

Instead of frosting, I used melted white chocolate because it sets faster, and it was a hit!

Also, instead of using the chocolate frosting, I'll cover the sides and create a dam in each layer with chocolate ganache.

Would it be okay to use a combination of semi-sweet and milk chocolates for the frosting?

This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.

As you can tell by the photos — I use a pretty healthy dose of peppermint frosting on my candy cane chocolate cupcakes.

I have already used Dollop Gourmet Hot Chocolate Frosting on top of Greek yogurt thumbprint cookies and now I've been caught in the act of dolloping again.

Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread With Maple Bourbon Frosting And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga: Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas Devour: 5 Delicious Ways to Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream Thursday Night Dinner: Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment lined baking sheet.

I did the same thing the first time I made a german chocolate frosting... mistakenly used condensed milk instead of evaporated — it's way better — better flavor, better texture!

It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake.

Hi, i was wondering if i could use more matcha powder for the cake, instead of the cocoa powder and chocolate, to make it a matcha cake with matcha frosting?

We also changed up the filling to use heavy cream instead of Cool Whip, and topped it with chocolate ganache instead of frosting.

For frosting, I use the «Perfectly Chocolate» Chocolate Frosting recipe on the side of the Hershey's cofrosting, I use the «Perfectly Chocolate» Chocolate Frosting recipe on the side of the Hershey's coFrosting recipe on the side of the Hershey's cocoa box.

This (or variations of it) has been my go - to recipe for all things chocolate for the past year: ice - cream, mousse, easter egg filling, frosting - you name it, I use it.

for the frosting: 113 grams (8 tablespoons) unsalted butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream

I've shared a recipe for the easiest low carb chocolate frosting recipe (which is used to frost the brownies in this post) and also a roundup of chocolate dessert recipes from the past year.

I used alternating layers of my favorite chocolate cake recipe and a new pumpkin spice cake (recipe below), covered in a rich buttercream frosting.

When the cake is ready to be frosted, simply pull the bowl of chocolate and butter out of the refrigerator and beat it until light and fluffy using a hand mixer.

Instead of adding melted chocolate to the frosting, I used cocoa powder.

I used coconut oil instead of grapeseed, Bob's Red Mill Coconut flour and for my chocolate frosting I used 90 % cacao (3/4 of a cup and 1/4 cup of semi sweet chocolate chips).

The cake is the same base recipe that I used the last go - round (word to Francis Kitching, y ’ all), but instead of chocolate frosting, has a delectable cooked coconut frosting in between each layer.

I used about 1.5 tubs of their chocolate frosting.

I used the Marble Cake and the Chocolate Frosting recipes from Kelly at The Spunky Coconut, and a jar of my homemade honey - sweetened strawberry jam to create a lovely cake that is perfect for birthdays, anniversaries, Valentine's Day, or any other special occasion.

Note 2: Using 1 cup of cocoa powder gives a fluffier, lighter frosting that more closely resembles chocolate mousse.

In the picture of the double - layered cake, is the outside frosting the same chocolate ganache that you use between the layers?

For the look of the frosting in the photos, Katie, use my whipped chocolate ganache from my recipe for One Bowl Gluten Free Chocolchocolate ganache from my recipe for One Bowl Gluten Free ChocolateChocolate Cake.

Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if needed

If you have a birthday coming up, make sure to use either of my incredible chocolate frosting recipes to top my Paleo Birthday Cake recipe!

Because this recipe is so simple, the sweetness of this frosting is totally dependent on the type of chocolate chips you use.

This chocolate frosting is perfect for allergy - friendly baking, as it is nut - free, dairy - free, and gluten - free — but always be sure to check the labels of the ingredients you're using, to make sure.

Next I made chocolate frosting, using red wine instead of milk.

For the frosting, I made the recipe from my Red Wine Chocolate Cookie Cups using milk instead of wine.

FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double - boiler), until melted, stirring occasionally.

We even melted some chocolate to add as frosting last night... it reminded me of chocolate orange truffles I used to eat.

I frosted the cake with bittersweet chocolate buttercream and whipped out my favorite easy decorating trick, using the back of a spoon to create a pattern of random but artistic waves.

* Using all brown rice syrup will create more of a chocolate frosting consistency.

Well the cake can be made sugar free, no problem, just use an alternative sweetener as stevia, sukrin gold etc. for the cake batter and substitute the white chocolate in the frosting with 1 - 2 tbsp of the preferred sweetener!

Loved this recipe and have been obsessed with this MaraNatha Dark Chocolate Almond spread so swapped that for the maple almond butter and took the maple out of the frosting just using 1.5 tbl of honey instead and YUMMMY!!!

Also, I used chocolate frosting to draw the face instead of using black licorice.

I would at least use the right amount of frosting to cake mix ratio and try to figure out what type of chocolate melts best for dipping.

Hi, i was wondering if i could use more matcha powder for the cake, instead of the cocoa powder and chocolate, to make it a matcha cake with matcha frosting?

I used unsweetened cocoa powder in the frosting and brownie mix instead of the chocolate bar, so added extra sweetener, but definitely didn't taste as sweet as when I've made brownies in the past.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

So I ended up using a coconut milk chocolate frosting recipe I found instead of your frosting recipe.

I decided to make some gluten - free yellow cupcakes with chocolate frosting and decided to try this one since I'm also dairy - free; I used honey instead of maple syrup, added a little vanilla and used cacao nibs instead of chocolate chips and it was unbelievable!

Wish to make this beautiful cake ASAP... I too think it'll be lovely with the flecks of chocolate, the texture of coconut, ganache frosting combine to make this a Must Bake Cake... Only problem is not having any creamer... I'm afraid of altering the correct mixture required for this cake to be a success so value any comments - suggestions that I can use in this great recipe.

You can even use it to shave a chocolate bar for adorable flakes of chocolate on your beautifully frosted cake.

I used coconut oil and added 3 T of unsweetened cocoa powder, because I looooove chocolate but don't like frosting.