Sentences with phrase «on the cocoa used»

Not exact matches

I recently read a post on My New Roots regarding using cocoa butter as a body moisturizer.

I have made my own moisturising lotion bars (similar to the Lush body bars) using Shea butter, cocoa butter, grapeseed oil and beeswax following a «recipe» I found on pinterest.

I used cocoa powder as unfortunately I couldn't get my hands on cacao but they're amazing!

I used what I had on hand: 2 % milk, regular cocoa powder, semi-sweet chips and it still turned out great!

The chocolate they're using here is both kinds that are allowed on Paleo: cocoa powder, and dark chocolate.

I was really surprised that you call for baking soda in this recipe because the article on dutch processed cocoa I read said NOT to used baking soda with it.

The Vega sport powders look good but I just used the Garden of Life Brand (USDA Organic) Vanilla Spiced Chai (was on sake + coupon at whole foods) and make the original recipe first - it was ok but when I added the cocoa nibs..

i had a cocoa disaster using coconut milk at my last attempt and pretty much gave up on it, so this makes me happy!

I used cocoa powder because that's what I had on hand but used half regular and half dark chocolate.

I added some chocolate swirls on top of this pie using a mixture of cocoa, sugar, and butter.

Glad you like them I couldn't get my hands on raw cacao powder so I've used the bog standard cocoa powder you get in any grocery store.

This recipe is really quick and easy to make, using only four simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder, shredded coconut and sugar.

Hi Molly, Thank you so much for this recipe and the tip on how to make it gluten - free (GF) by using 1 T of cocoa instead of flour.

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

I love cocoa butter as an addition but don't use it on my face this way.Cocoa butter unfortunately is quite comedogenic.

Though I did use dark chocolate chips instead of cocoa nibs because that's what I had in my house, but I cut back on the honey to about an 1 / 8th of of a cup.

If you're not keen on using protein powder, just replace use with cocoa powder.

The May 2009 issue of Martha Stewart Living had a small feature on dates that caught my eye; I liked the healthy simplicity of her recipe for dates with strained ricotta and cocoa powder, and I adapted it using figs, Greek yogurt, and raw cacao.

I used Lindt 90 % cocoa bars and melted the squares on a baking tray lined with parchment, then placed in a very slow oven until just melted.

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.

So, along with using cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the cake, I wanted something a little less sweet for those mornings when «less sweet» is calling to me.

I used it on cut - out cookies and then mixed 2 tbsp cocoa into the rest for chocolate frosting / chocolate cake!

* dusting your work surface with cocoa powder will yield a beautiful, dark, chocolatey aesthetic, but using a lot of it could make the cookies taste a little bit bitter on their own since the cocoa powder is unsweetened.

Instead of cocoa powder I used 2 bars of dark chocolate (melted) and cut down on honey.

Originally I planned on using cocoa powder, which I have used before, but because didn't have any on hand I had to get creative and use an alternative.

If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.

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

On the other hand, almost all smallholder cocoa is grown without irrigation in high - rainfall areas, so the water used in production of the cocoa is close to zero (apart from a small amount of water used in processing).

I used semi-sweet chips and 60 % cocoa powder bc that's what I had on hand.

STAINMASTER ® can be used on much more than pet clean - ups such as coffee spills, jam and jelly stains, chocolate and cocoa powder stains (that would be my fault), other types of bathroom messes, and much more.

Using a paddle attachment with the mixer on low, mix the cocoa, margarine, and shortening until smooth.

I left out the spices, used 1/2 cup cocoa powder, then added chocolate, vanilla and hazelnut extracts and dropped a few cacao nibs on top of each piece for what has to be the best fat bomb recipe I've ever had.

* I used half Hershey's special dark and half regular cocoa powder, you can use a combination or whichever you have on hand.

The chocolate flavor of this biscotti relies on the brand of cocoa powder you use.

I suggest using the highest quality cocoa powder you can get your hands on.

In the bowl of a stand mixer using the paddle attachment (or using a hand held mixer) combine sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed.

I also used dark cocoa powder because thats all i ever have on hand, and added a tablespoon of agave to sweeten it a litte.

If you don't have any cocoa butter on hand, you can easily use coconut oil instead, they will just melt in your mouth even easier.

I use the mush and mix in whatever I have on hand (this past batch included goji berries, raisins, dried mango, pecans, unsweetened cocoa powder and agave).

Using the beaters of a handheld or standing mixer, or your very strong arm, beat on medium - high speed thickened and lightened, about 2 minutes.Reduce the speed to low and add the cocoa mixture until it's well combined, scraping down the sides of the bowl.

This is another recipe where carob powder could also be used in place of, or mixed in with the cocoa for extra depth and sweetness and a twist on the usual taste... I tentitively tried the carob version recently and I was very pleasantly surprised, it tatsed really good and not so dissimilar the the original cocoa version.

Under this new cocoa sourcing program, a company can claim on product packaging that Rainforest Alliance Certified cocoa is sourced for a particular brand if the volume of cocoa purchased by their supply chain from certified farms matches the volume of cocoa used in the manufacturing of that specific brand.

Also I just tried it, made a cup of hot cocoa, used the recipe on the Hershey's can substituting the cocoa blend.

I didn't make exact measurements, just kind of eyed the almond butter and cocoa powder based on the size of the banana I used.

Krasinski uses cocoa instead of chocolate in her take on classic pudding, which she first started making while she was pastry chef at San Francisco's now - shuttered Rubicon.

Or take a break with luxurious cocoa butter - you can use it on your face or in a smoothie.

I am sorry if there are ant confusion, I have used 1/2 cup of cocoa powder, the amount of maple syrup really depend on how sweet you like it.

I chose to use NuNaturals cocoa powder, one of my favorite dark cocoa powders on the market.

And, you can use any berries to garnish on top of the cakes, any protein powder you want, and any type of cocoa powder you enjoy.

Also, since I have little kids we go low on the cocoa, so used half cocoa / half carob powder and subbed carob chips.