You can make your own baker's chocolate by using 3
tbsp of unsweetened cocoa powder + 1 tbsp of fat (butter, coconut oil...) for every ounce of baker's chocolate required.
You can make your own baker's chocolate by using 3
tbsp of unsweetened cocoa powder + 1 tbsp of fat (butter, coconut oil...) for every ounce of baker's chocolate required.
Not exact matches
10 pieces
of cooked bacon, crumbled 1.5 cups
unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1
tbsp baking soda 1.5 tsp baking
powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1
tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
3
Tbsp solid coconut oil (NOT melted) 1
Tbsp natural peanut butter or other nut butter 1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp
unsweetened cocoa powder (to taste — this depends on the brand
of cocoa and your taste buds!)
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2 cups granulated sugar 1 cup
powdered sugar 3 cups cake flour pinch
of salt 6
TBSP strawberry jam 3
TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
I made this for breakfast, and after popping it out
of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (1/2 banana + 1
TBSP unsweetened cocoa powder + 1/8 tsp vanilla extract + drizzle
of maple syrup) on the first and second layer
of the cake.
1/2 cup quinoa 1 1/2 cups
unsweetened coconut or almond milk in carton 2
Tbsp unsweetened cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings
of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)
Pin It Ingredients: For 18 cm cake For the cake sponge: 1 egg 200 g liquid honey 180 g coconut oil, room temperature 200 g flour 1 tsp baking soda 1
tbsp unsweetened, raw
cocoa powder small pinch
of salt... Continue Reading →
1/3 cup honey 1/2 cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup dark
cocoa powder 1/4 teaspoon baking soda pinch
of salt 1 ounce
unsweetened chocolate, chopped 2
tbsp cocoa nibs 1/3 cup chopped hazelnuts
Ingredients: 8
Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup sugar 3/4 teaspoon vanilla extract 3/4 + 2/3 cups flour, sifted 1 tsp baking
powder Pinch
of salt 1.5 tsp sifted
unsweetened cocoa, diluted with 2
Tbsp whole milk 1.5 tsp Matcha
powder
2 cups 2 % milk 2 cups
unsweetened vanilla almond milk 2
tbsp brown sugar zest
of one clementine (or orange) 4
tbsp dark chocolate
cocoa powder 1/2 tsp cinnamon water
2 1/4 cups whole milk 1/3 cup heavy cream 3/4 cup sugar, divided 1 cup
unsweetened cocoa powder (Scharffen Bergen) 2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70 %) 4 extra-large egg yolks 2
tbsp Bailey's Irish Cream 2 tsp pure vanilla extract Large pinch
of kosher salt 8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)
Manuela — I used a box
of powdered sugar (1 pound), a scant 1/2 cup
of shortening (probably more like 1/3 cup), a pinch
of salt, about 3
tbsp unsweetened cocoa powder, and 1/4 cup chocolate - flavored almond milk.
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup
of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup
cocoa powder 1 tsp baking
powder 1/4 tsp salt 1/2 cup butter 4 ounces
unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup
powdered Swerve Sweetener 2 tsp matcha green tea
powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1
tbsp butter
3 cups dried,
unsweetened coconut flakes 2
tbsp chia seeds 1 cup
cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch
of ground cloves couple twists
of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1
tbsp vanilla extract
I made this for breakfast, and after popping it out
of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (1/2 banana + 1
TBSP unsweetened cocoa powder + 1/8 tsp vanilla extract + drizzle
of maple syrup) on the first and second layer
of the cake.