Sentences with phrase «still use the chocolate»

I still use the chocolate for tons of things.

Oh I don't know... you could still use chocolate to describe this outfit dark chocolate, 90 % cocoa, milk chocolate and white chocolate.

Not exact matches

When Debbi Fields founded Mrs. Fields cookies four decades ago, she developed a proprietary chocolate chip that is still used in its cookies today.

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

I use 70 % as I absolutely love dark chocolate, but 50 - 60 % will still have the depth of flavour!

I also buttered my pan instead of spraying and only used 2 cups of milk chocolate chips (which still seemed like a lot when making the balls).

Vanilla is still used today to flavor chocolate.

We don't use sugar so I subbed maple syrup, I figured if they didn't turn out exactly like yours I would still eat them because, well, chocolate.

* I used Enjoy Life Brand Dark Chocolate Morsels and Semi-Sweet Chunks ** I used Coconut Bliss vanilla ice cream *** The middle will be very soft and fudgy while still warm

It's best to use chocolate that's at least 70 percent cacao, but you can go as high as 90 percent and the finished treat will still be amazing.

I've made it twice now — the first time I used the metric weights given and (while delicious and still crunchy) the result was very greasy and the chocolate didn't really set.

For desserts, I like to use them when they're still a little firm because their flavor is easily covered up, especially by chocolate!

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

I doubled it but used half almond butter and half peanut butter and still only 2/3 cup sugar plus added raisins and the chocolate chips!

If some of the chocolate still looks like it's not blending, use a battery operated frothing hand held stirrer.

Having skimmed through a chocolate baking book I was given a few years ago, but still hadn't actually used, I thought it was time I did so.

Yummy drink but I've started storing fat for the winter (I started in May but I'm still using that excuse) so no gooey chocolate and caramel syrups for me.

You don't even get to use the mixer or eat any chocolate... part of that six - year - old girl apparently still lingers... Anyway, set aside those ingredients.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

Yes, the chocolate I use here is dark but still sweetened, which makes the fudge sweet enough.

Even though the means of production have changed over the years and become more sophisticated, Fentons Creamery still uses fresh cream from local sources, chocolate from local suppliers and fresh strawberries from California, among other authentic ingredients.

you mentioned that quinoa flour is bitter but the chocolate helped mask it, would dark cocoa powder still help mask the bitterness of the flour or would it be better to use regular cocoa powder?

This «Depression - era» Chocolate Cake has a secret ingredient that was used as an economic substitution for butter and eggs and it gives this cake it's super-moist super powers and it's still one of the most preferred chocolate cake recipes out theChocolate Cake has a secret ingredient that was used as an economic substitution for butter and eggs and it gives this cake it's super-moist super powers and it's still one of the most preferred chocolate cake recipes out thechocolate cake recipes out there today!

The nice thing about this recipe using cocoa instead of melted chocolate is that it is cheaper and still a GREAT brownie.

What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans

But it still has a lot going for it, including the use of peanut butter and chocolate so you're giving your taste buds a wake up call.

100 grams of your favorite dark chocolate (I still wonder if I could do this with Sweethearts favorite white chocolate but had non on hand today) 125 grams butter at room temp 110 grams caster sugar (I used my vanilla scented caster sugar) 3 big eggs 1 TBS corn starch I also sneaked in 2 TBS of my best Irish Whiskey!

Will 1:1 still be fine or must I use the 2:1 or the 4:3 ratio you suggested for milk chocolate or something in between?

I actually used the same GIANT zucchini from the garden as did in my Zucchini Chocolate Chunk Breakfast Cookies and I still have a ton left.

Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridge.

However, for me the costs effectiveness and simplicity of using coconut butter along with the fact that this chocolate is still so very good lead me to decide against using cacoa butter.

Roll into bite size balls and then roll them into the chocolate chips (do this so you can use less chocolate chips and still see them on the outside).

I used red kidney beans instead of black beans (once again, because I was out) and the cookies were still a beautiful dark chocolate color.

I also used dark chocolate - which may have overpowered the pumpkin flavor a bit too much, but still delicious.

Halfway bars, with their chewy meringue top and buttery bottom sandwiching a chocolate center, are a recipe from my Grandma P. I did a little tinkering by using a combination of milk and bittersweet chocolate chips, but they still remind me of the treats I ate as a kid.

* If you are using regular cocoa powder and chocolate chips, these energy bites will not be raw, but they will still be delicious (of course).

Sometimes I still daydream about the chocolate muffins I used to buy at lunch in high school.

If I use a silicone liner, do I still need to let your cookies cool before transferring, like the chocolate ones that can be used for whoopie pies?

I used the enjoy semi sweet chips which are soy free dairy free but still does have sugar but now I know they would also be delicious without the chocolate.

I've been wanting to get around to try coconut flour in cakes and brownies, and I think I'll be making these this weekend Btw, I don't usually cook with cocoa powder, do you think it will still be fine if I use melted chocolate pieces instead in the same proportions?

Using a lighter beer will still produce great texture, but there may be some bitterness with the chocolate — not necessarily bad, and you might even find that you like it!

Chop a tablespoon's worth of quality dark chocolate (I recommend using 55 % so that it is still sweet, any darker and you'll have a bitter cup» o'joe) and add it to a butter warmer (or small sauce pan) on the stove.

Do you think this recipe would still work if I used white chocolate chips and just put some broken up oreos in there instead?

I wish I could figure out to send you a picture... So, I followed the cake recipe, used the vegan chocolate frosting on top, though I poured it on top while it was still semi-liquid to get a nice, smooth surface with which to decorate.

I used 65 % dark chocolate as that's all I had but in spite of blending for 10 minutes the chocolate is still liquid.

I had used Trader Joe's semi sweet chocolate chunks in a different recipe and was still recovering from amazement at how good they were.

They are still quick and easy to make, but use cleaner, simple ingredients like raw nuts, natural peanut butter, maple syrup, unsweetened coconut, dark chocolate and brown rice krispies.

I've used coconut nectar before and I think its flavor may overpower the white chocolate, but I'm sure it would still be tasty.

clarification of the above gluten free variation: I substitute the brown sugar for white in the chocolate dough, but not the pb dough — for that I still used confectioners sugar.

I used to consider myself not a chocolate person — and while I'd still opt for a fruit sweetened dessert over a chocolate lava cake, my love for high - quality chocolate has escalated over the past couple of months.