Place 8 ounces semisweet chocolate, 2 ounces unsweetened chocolate, and 2
teaspoons espresso powder in top half of double boiler.
Not exact matches
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant
espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Mix
in remaining 1/2 cup sugar, eggs,
espresso powder, vanilla, and 1/4
teaspoon salt.
You can easily turn it into a mocha frosting that would complement the cake nicely by adding a few
teaspoons of
espresso powder and you can also add some mini chocolate chips
in keeping with the theme.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons
espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine sugar & cinnamon)
If you want to enhance the chocolate flavor (which I prefer), you can whisk
in 1
teaspoon instant coffee or
espresso powder now.
Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa
powder 2
teaspoons baking soda 1
teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4
teaspoons instant
espresso powder dissolved
in 2 cups water 4
teaspoons vanilla extract 4 tablespoons cider vinegar
Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces 1 Tablespoon instant
espresso powder, dissolved
in 1/2 Tablespoon boiling water 3/4 cup granulated white sugar 1
teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4
teaspoon salt 1/2 cup walnuts, chopped (optional)
2 tablespoons freshly brewed
espresso or 1 1/2
teaspoons instant
espresso powder dissolved
in 2 tablespoons boiling water
Mocha pudding — toss
in 1/2 a
teaspoon of your favorite instant
espresso powder (do not use strong brewed coffee as the water content will alter the consistency) and use Califia's black & white
in place of the unsweetened almondmilk.