Sentences with phrase «teaspoon espresso»

Stir in 1 tablespoon 1 / 3 - less - fat cream cheese and 1/2 teaspoon espresso powder; combine well.

Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes.

Mocha Syrup 1/2 cup strongly brewed coffee (or 1 1/2 teaspoons espresso powder dissolved in 1/2 cup water) 1/4 cup cocoa powder 1/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract

1 teaspoon espresso balsamic vinegar and 2 teaspoons cornstarch.

6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut

1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder

Mocha Buttercream 1/4 cup (1/2 stick) butter, room temperature 1 teaspoon espresso powder 1/4 cup cocoa powder Pinch of salt 2 cups powdered sugar 2 tablespoons milk

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

Ingredients 1 cup granulated sugar 1/3 cup packed brown sugar 2 sticks butter (1 cup), softened 1 egg 1/4 teaspoon espresso powder 1 teaspoon vanilla extract 2 1/4 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolate

Stir 2 teaspoons espresso powder into batter.

Whip heavy cream, powdered sugar and 2 teaspoons espresso powder until stiff peaks form.

Whisk sweetened condensed milk, 1/2 cup International Delight Mocha Iced Coffee and 1 teaspoon espresso powder.

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

6 ounces bittersweet chocolate, finely chopped 1 1/3 cups heavy whipping cream 2/3 cup milk (I used 1 %) 2 teaspoons espresso powder 1/2 teaspoon salt 6 large egg yolks 2 tablespoons white sugar Whipped cream (optional)

1 1/2 cups flour 3/4 cup sugar 3 tablespoons cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup water

1 1/4 cups whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla

10 ounces (285 grams) fresh blackberries 1 1/2 cups (190 grams) all - purpose flour 3/4 cup (150 grams) granulated sugar, divided 1/3 cup (60 grams) cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1/3 cup (78 ml) vegetable oil 1 cup (237 ml) milk of choice 6 ounces (170 grams) semi-sweet or bittersweet chocolate, chopped finely Fresh blackberries, for garnish

Filling: 1 cup roughly chopped pecans 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon espresso powder (optional)

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)

Chocolate Filling 5 ounces (140 grams) semisweet chocolate, roughly chopped 1/3 cup (80 mL) heavy cream or full - fat coconut milk 1/2 teaspoon espresso powder, optional

1 cup (120 grams) whole wheat flour 1/2 cup (53 grams) ground flax meal (or you can substitute all - purpose flour, if desired) 1/2 cup (40 grams) old fashioned or rolled oats 1/3 cup (66 grams) brown sugar, packed 1 teaspoon espresso powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/4 cup (60 ml) vegetable oil 1 cup (235 ml) milk 1/2 cup (85 grams) chocolate chunks

3/4 cup dark unsweetened cocoa powder (use highest quality available) 2 teaspoons espresso powder 1/2 cup hot coffee 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 cup vegetable oil 1 large egg 2 teaspoons vanilla extract 1/2 cup buttermilk 3 1/2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda

4 egg whites, at room temperature 1/2 teaspoon lemon juice 1/2 teaspoon vanilla 1/2 teaspoon espresso powder 1/4 teaspoon ground chipotle pepper pinch of salt 3/4 cup sugar 12 oz dark chocolate, melted and cooled 1/2 cup toasted chopped walnuts

Irish cream frosting 1 cup (195g) non-hygrogenated shortening 2 1/4 cups (280g) powdered cane sugar 2 tablespoons (22g) potato starch 1/4 teaspoon cocoa powder 1/2 teaspoon espresso powder 1 tablespoon (14g) non-dairy milk 2 tablespoons (22g) Irish whiskey (Jameson or Bushmills)

Place 8 ounces semisweet chocolate, 2 ounces unsweetened chocolate, and 2 teaspoons espresso powder in top half of double boiler.

To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves.