Sentences with phrase «teaspoon cocoa powder for»

If you can't find chocolate balsamic vinegar for this recipe, you can mix 1 tablespoon high quality balsamic vinegar with 1/2 teaspoon cocoa powder for a similar result.

Not exact matches

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.

for the chocolate molasses filling: 30 grams (1/4 cup) corn or tapioca starch 66 grams (1/3 cup) sugar 25 grams (3 tablespoons) cocoa powder 1/4 teaspoon salt 600 grams (2 1/2 cups) almond milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped

For the Cake 1 1/4 cups all - purpose flour 2/3 cup Dutch - process cocoa powder (or Hershey's special dark) 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermilk

5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting

ingredients: for the cupcakes: 95 grams (3/4 cup) all - purpose flour 150 grams (3/4 cup) superfine sugar 60 grams (1/2 cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 egg

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

1/2 cup (1 stick) unsalted butter, softened to room temperature 1 cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea salt 3/4 cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)

ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams) dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams) chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling

ingredients: for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4 teaspoon kosher salt 2 eggs 2 teaspoons red gel food coloring 2 teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1 teaspoon vinegar 1 teaspoon baking soda

* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3 eggs, separated and at room temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)

Ingredients For the doughnut: 1 cup flour (I used 3/4 all - purpose and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large egg 1/3 cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4 cup milk 1/2 teaspoon vanilla extract

for the brownies: 3 tablespoons unsalted butter, room temperature 3/4 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet chocolate chips, melted 1/4 cup unsweetened applesauce 1/4 cup walnuts, chopped

ingredients: for the chocolate cake: 1/2 cup vegetable oil 1 1/2 cups sugar 1/2 teaspoon kosher salt 1 egg 1 1/4 cup hot water 1 tablespoon vanilla extract 1/2 cup cocoa powder 2 1/4 cups flour 1 1/2 teaspoons baking soda

For fudge ripple 1/2 cup granulated sugar 1/3 cup light corn syrup 1/2 cup water 6 tablespoons unsweetened Dutch - process cocoa powder 1/2 teaspoon vanilla extract

6 ounces bittersweet chocolate, finely chopped 1/4 cup plus 2 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all - purpose flour 2 tablespoons cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt Powdered sugar for rolling

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

FOR THE CAKE BATTER 1/2 cup boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt

Ingredients - 1 cup tahini - 1/2 cup coconut sugar - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon coconut oil

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

For the Chocolate Cake: 1 1/2 cups all - purpose flour 1 1/2 cups granulated sugar 3/4 cup cocoa powder (regular or Dutch - processed) 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 3/4 cup very hot water

for the cocoa crumb: 30 grams (2 tablespoons) butter, melted 30 grams (1/4 cup) confectioner's sugar 20 grams (2 tablespoons plus 2 teaspoons) flour 15 grams (2 tablespoons) cocoa powder

4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon baking powder Powdered sugar for garnish (optional)

ingredients: for the cake: 90 grams (3/4 cup) cocoa powder 300 grams (1 1/2 cups) granulated sugar 56 grams (1/4 cup) vegetable oil 180 grams (3/4 cup) buttermilk 180 grams (3/4 cup) hot coffee 1 teaspoon salt 2 eggs 2 teaspoons vanilla extract 180 grams (1 1/2 cups) AP flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder

1 stick unsalted butter, melted, plus more for pan 1 cup granulated sugar 2 large eggs 1/2 teaspoon sea salt 1/2 cup all - purpose flour 1/2 cup unsweetened cocoa powder 2 pints ice cream, softened

ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)

ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt

Chocolate Buttercream Frosting 1 1/4 cups butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

1 1/2 cups flour 1/2 cup cocoa powder 1/4 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick butter 1 cup sugar 1 large egg extra sugar for rolling

Chocolate Buttercream Frosting 1 1/4 cups or 300 grams butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream

Ingredients: - 1/2 cup white sugar - 1/2 cup brown sugar - 6 tablespoons butter - 2 large eggs - 1 teaspoon vanilla - 1 cup cocoa powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chunks or chips - 1/2 cup roughly chopped walnuts or hazelnuts (optional)- Flaky sea salt for topping

6 Tablespoons unsalted butter, plus more for pan 6 ounces semisweet chocolate, coarsely chopped (I used bittersweet) 1/4 cup unsweetened Dutch - process cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract

Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)

for the frosting: 560 grams (2 1/2 sticks, 10 ounces) butter 1 teaspoon kosher salt 15 grams (2 tablespoons) cocoa powder 112 grams (8 ounces) bittersweet chocolate, melted and cooled 400 grams (3 cups) powdered sugar 30 - 60 grams (2 - 4 tablespoons) half - and - half or milk 2 teaspoons vanilla extract

Pin It Author: Sandi Gaertner Ingredients: For the Brownie 1/2 cup unsweetened cocoa 1/2 cup gluten free flour 1 teaspoon baking powder dash of salt 1 cup sugar 1/2 teaspoon vanilla 2 large eggs 1 stick of butter, melted 1/4... Continue Reading →

Ingredients For the Cake 1 1/2 cups all - purpose flour 3/4 cup granulated sugar 1/4 cup natural cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable or canola oil 1 tablespoon distilled white vinegar 1 teaspoon vanilla extract 1 cup water

1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling

For the Cookies: Recipe adapted from Food52: 1/2 cup unsalted butter, room temp 3/4 cup sugar 3 eggs Zest of an orange (I did 3 tangerines) 1 teaspoon vanilla extract 2 teaspoon Grand Marnier (orange liqueur) 1 cup flour 2 tablespoons cocoa powder 1/2 teaspoon baking powder 3 ounces semisweet chocolate Pinch of salt

1/2 cup (1 stick) unsalted butter plus more for pan 6 ounces semisweet chocolate, roughly chopped 1 tablespoon cocoa powder 1 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 3 large eggs 3/4 cup all - purpose flour 1 cup roasted salted almonds, roughly chopped 1-1/2 cups marshmallow creme

1) 200g of dark chocolate, roughly chopped 2) 175g of butter 3) 170g of brown sugar 4) 4 eggs 5) 1 teaspoon of pure vanilla extract 6) 1/2 cup of almond meal 7) 2/3 cup of unsweetened cocoa powder 8) 1 1/2 teaspoons of baking powder (or 1 teaspoon of baking soda) 9) 1/2 teaspoon of salt 10) 1/2 cup chopped walnuts, for garnish

For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg whFor dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg whfor topping 1 tablespoon safflower oil plus more for bowl 1 egg whfor bowl 1 egg white

ingredients: for the balsamic olive oil chocolate cake: 180 grams (1 1/2 cups) AP flour 60 grams (3/4 cup) cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 300 grams (1 1/2 cups) sugar 114 grams (1/2 cup) olive oil 360 grams (1 1/2 cups) hot coffee 15 grams (1 tablespoon) balsamic vinegar

ingredients: for the chocolate cookies: 170 grams (3/4 cup, 1 1/2 sticks) unsalted butter, softened 1/4 teaspoon (or to taste) kosher salt 100 grams (1/2 cup) granulated sugar 1 egg 80 grams (3/4 cup) almond flour or almond meal 90 grams (3/4 cup) all - purpose flour 30 grams (1/4 cup) cocoa powder to assemble: orange marmalade powdered sugar

3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon espresso powder (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional)

For Icings 1 1/2 cup confectioners sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup Dutch - process cocoa powder

2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)

For icing 4 cups confectioners» sugar 7 tablespoons whole or 2 % milk 1 teaspoon vanilla extract 2 tablespoons cocoa powder

By: Danae Ingredients Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 3 tablespoons maple syrup or agave 1/2 teaspoon vanilla extract Chopped dark chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue reading →