Sentences with phrase «of tablespoons of cocoa powder»

Made this with 3 small clementines and a couple of tablespoons of cocoa powder, also used golden syrup..

I accidentally added a little more water to the cake mix and had to rescue it with a couple of tablespoons of cocoa powder.

If you want to dust the top with cocoa, spoon a couple of tablespoons of cocoa powder into a fine sieve and shake it gently over the top of the cake.

That's what I call a rhetorical question, so just add a couple of tablespoons of cocoa powder if you agree (and you do..

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

1 stick of butter, softened 4 tablespoons half «n» half 1 teaspoon vanilla 3 cups confectioner's sugar 4 tablespoons unsweetened cocoa powder

Simply mix two tablespoons of tahini with 1/2 tablespoon cocoa powder and 1/2 -1 tablespoon maple syrup (or sweetener of choice).

I've never tried it so I don't know the difference... I think 1 tablespoon of cocoa powder would have been enough.

I tried adding a few tablespoons of cocoa powder to this recipe, and it turned out a wonderful chocolate buttercream!

I reduced the coconut flour to 3 tablespoons and added a scant quarter cup of cocoa powder.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

If you do not have the Vega Sport Protein Powder, you may be able to substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2 tablespoons of cocoa powder and mix it straight into the milk while it's heating up on the Powder, you may be able to substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2 tablespoons of cocoa powder and mix it straight into the milk while it's heating up on the powder and mix it straight into the milk while it's heating up on the stove.

You could also mix 6 Tablespoons of sugar and 2 Tablespoons of cocoa powder for a nearly identical coating.

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water

Into another of the three larger portions of frosting, add about 3/4 of the remaining chocolate (so about 3/16 of the original portion) and 1 tablespoon cocoa powder; stir vigorously to combine.

Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water

1 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup coconut flakes

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

Into the remaining of the three larger portions, stir in the remaining chocolate and 1/2 tablespoon cocoa powder.

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.

2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla

I added 1/4 cup of unsweetened cocoa powder to the caramel right after melting the margarine, and 1/2 a cup of vegan choc chips & 3 tablespoons of bourbon when mixing in the tofu.

In a small bowl, mix 1 tablespoon of sweetened or unsweetened cocoa powder and 1 and 1/2 tablespoons of vanilla extract or water.

Pulse the coconut, honey, 1/4 cup cocoa powder, and 1 Tablespoon of coconut oil together until a sticky dough forms.

I omitted the cocoa powder and just used 1.5 more tablespoons of coconut flour and they turned out great.

Chocolate layer: 1/4 cup coconut oil 2 tablespoon honey 1/4 cup cocoa powder 1/4 teaspoon vanilla extract dash of salt

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.

Cookies 1 1/2 tablespoons tapioca starch 1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan...

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

For Double Chocolate Oatmeal Pancakes Mix 1 tablespoon of sugar with 1 - 2 teaspoons cocoa powder.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

A tablespoon or two of pb and a bit of cocoa powder, so yummy and pretty healthy if you cook the oats.

This recipe in particular... I had started off with 1 tablespoon of cocoa powder and half the amount of chai spice and then doubled it after taste testing it.

Instead of cocoa powder, I used four tablespoons of MOCAFE Mexican spiced hot chocolate mix.

300 g almond meal 5 - 6 tablespoons muscovado sugar a few pinches of cinnamon powder 1 large tablespoon cocoa powder a pinch of whole sea salt 70 g pure cocoa butter, melted 30 ml extra virgin olive oil 1 tablespoon almond butter

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of dark cocoa powder 1/2 tsp of baking powder 1/4 tsp of salt 3 oz of dark chocolate (chopped) 3 tbl of butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one orange 2 tablespoon of Chobani (vanilla) 2 eggs 1 teaspoon of orange juice (from the orange you zested) 1 teaspoon vanilla extract

To make Chocolate Mini Cake Doughnuts, simply add two tablespoons of cocoa powder to the flour mixture.

1/3 cup of sugar 1/2 cup of butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3 tablespoons of powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of organic cocoa nibs (you can use chocolate chips)

Add the dried fruit, cocoa, optional maca powder, and 1 tablespoon of the syrup.

-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

Mix in 1 cup of powdered sugar, cocoa, 1 Tablespoon of half and half and vanilla and beat with an electric mixer on medium speed until smooth.

It did, however taste faintly of chickpeas (could be the brand) so I mixed in a tablespoon of cocoa powder.

Here's what was in those smoothies: 4 scoops Less Naked Pea Protein Powder, 2 — 3 cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein pPowder, 2 — 3 cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein ppowder, 1 banana, 1 tablespoon protein powderpowder.

Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.