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
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened
cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4
tsp sea salt.
I have to share this with you too I've been making something similar to this all summer with 1 C milk, 1 TBSP
cocoa powder, 1 TBSP raw honey, 1/2
tsp vanilla, and a large handful
of ice.
Sifted in 330g flour (half wholemeal spelt, half white), 20g
cocoa powder, 2
tsp baking
powder, a large pinch
of rock salt and 1 heaped
tsp of mesquite
powder.
I want to get the calories down for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened almond milk, 1 scoop organic plant based protein
powder, 1
tsp pure vanilla extract, 1 tbs organic
cocoa, 1 egg yolk, stevia to taste, and contents
of 2 probiotic capsules.
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!)
1/4
tsp of almond extract 1/2 cup
of tapioca flour 3 tbsp ground flax seeds 1/2 cup
of almond flour 1/2 cup
of rice flour 1/4 cup quinoa flour 1/4 cup
of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup
of cocoa powder 1/2 tbsp
of baking
powder 1
tsp of baking soda
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 also added 1/2
tsp of espresso
powder, as I do in anything I bake with
cocoa, as it really enhances the chocolate flavour.
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup
cocoa powder 1
tsp baking
powder 1/2
tsp baking soda Pinch
of salt 1/2 cup peanut butter and / or chocolate chips
Infusing a chocolate cake with a hint
of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object
of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 %
cocoa solids), melted and cooled 1
tsp bicarbonate
of soda 1
tsp baking
powder 3 tbsp Greek yoghurt.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp
cocoa powder (I prefer Ghirardelli) 2 eggs 2
tsp pure vanilla extract 1
tsp baking soda 1
tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
Sifted in 125g flour (100g wholemeal, 25g white), 1
tsp baking
powder, a pinch
of bicarb
of soda, 1/2
tsp ground mace and 1 tbsp
cocoa.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup
cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1
tsp pure vanilla extract 2 cups all purpose flour 2
tsp baking soda 1
tsp baking
powder 1
tsp salt 1 cup
of hot water 1/2
tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1
tsp vinegar 1/4 cup
cocoa powder 1/4 cup liquid red food color 1
tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1
tsp baking soda 1
tsp salt 1 1/2 cups
of peppermint baking chips (found in the baking isle) Plus one full bag
of peppermint baking chips for garnish Directions: 1.
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups
of So Delicious Vanilla Coconut Milk 3/4 cup
of granulated sugar 1/3 cup
of cocoa powder 1 egg 1/3 cup cornstarch 1/4
tsp salt 1
tsp pure vanilla extract about 1 1/2 cups
of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate
cocoa powder 2 eggs 2
tsp pure vanilla extract 1
tsp baking soda 1/2
tsp salt 2 cup all purpose flour 1 jar
of your favorite brand
of peanut butter Directions: In a mixer beat butter and shortening until smooth.
It is a cookie labor
of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup
cocoa powder 1
tsp pure vanilla extract 1/4
tsp salt 1/4 cup milk (this is taking the place
of our eggs) 1/2 cup all purpose flour Directions: 1.
Let's start baking... Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups
of graham cracker crumbs 1 1/4 cups
of peanut butter sandwich cookie crumbs 1 tbsp
of granulate sugar 1/2
tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup
cocoa powder 4 eggs 1/2
tsp salt 2
tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag
of mini marshmallows Directions: 1.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup
cocoa powder 2 eggs 1/2
tsp pure vanilla extract 1/4
tsp salt 1/2 cup all - purpose flour 2 packages
of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.
1/2 cup
of all - purpose flour (King Arthur) 1/4 cup
of whole wheat flour (King Arthur) 1/3 cup
of dark
cocoa powder 1/2
tsp of baking
powder 1/4
tsp of salt 3 oz
of dark chocolate (chopped) 3 tbl
of butter 1/4 cup
of brown sugar 1/4 cup sugar Zest
of one orange 2 tablespoon
of Chobani (vanilla) 2 eggs 1 teaspoon
of orange juice (from the orange you zested) 1 teaspoon vanilla extract
1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3 cup unsweetened
cocoa or cacao
powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1 bean or 1
tsp pure vanilla extract Pinch
of salt 1 vegan chocolate bar (salted Caramel yes please)
1/3 cup
of sugar 1/2 cup
of butter (I used Smart Balance) 2 eggs 1 cup
of whole wheat flour (King Arthur) 1 cup
of all - purpose flour (King Arthur) 1
tsp of baking soda 3 tablespoons
of powdered Peanut Butter 1 tablespoon
of flaxseed meal 1/2
tsp of salt 2 ripe bananas 1
tsp vanilla extract 1/2 cup
of vanilla Chobani (Greek yogurt) 3 tablespoons
of organic
cocoa nibs (you can use chocolate chips)
Ingredients 1 1/2 cups all - purpose flour 1/2 cup unsweetened
cocoa powder 1
tsp baking
powder 1
tsp salt 1 12 - ounce package semi-sweet chocolate chips * 3/4 cup butter, softened and divided 1 1/2 cups packed brown sugar 3 eggs 1
tsp vanilla 1 - 1 1/2 cups chocolate chips
of your choice
Ingredients 250g plain flour 75g ground almonds 2
tsp ground ginger 1 1/2
tsp ground cinnamon pinch
of ground cloves pinch
of ground nutmeg 2
tsp cocoa powder 1
tsp baking
powder 1/2
tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
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.
3 tbs
of almond meal 2 tbs
of cocoa powder 2 tbs
of honey 1
tsp of vanilla extract 1 egg a few dashes
of salt a few dashes
of cinnamon 1
tsp coconut oil 1
tsp peanut butter Mix well to spread out the peanut butter.
250 ml Murphy's Irish Stout 250g butter (I always use salted) 75g
cocoa powder 400g caster sugar 145 ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g plain flour 2
tsp bicarbonate
of soda 0.5
tsp baking
powder
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)
Sieved in 60g wholemeal spelt flour and 80g rye flour, together with 1/2
tsp bicarbonate
of soda, 1/4
tsp baking
powder and 1 tbsp
cocoa powder (Food Thoughts).
Sieved in 200g flour (1/2 wholemeal, 1/2 white), 40g
cocoa, 1
tsp cinnamon, 1
tsp baking
powder, 1/4
tsp ground chilli and a pinch
of salt.
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp almond butter 1 tbsp
cocoa powder 1
tsp maca
powder 1 scoop protein
powder (optional) 3/4 cup
of coconut water + 1/4 cup
of coconut cream (or 1 cup thick coconut milk) a small handful
of ice cubes
Take a
tsp of the mixture and roll in your hands to form a small ball, then place in the bowl
of cocoa powder.
10 oz pitted medjool dates (approximately 1 cup, condensed) 1/2 cup almonds 1 tbsp
cocoa powder 1
tsp cinnamon pinch
of sea salt 2 oz almond paste (canned or use recipe below)
cocoa powder, coconut & ground pistachios, for rolling
Pin It 14 very large cookies Ingredients for cookies: 400g flour 1
tsp bicarbonate
of soda 2 tbsp homemade gingerbread spice mix 2 tbsp cinnamon 1
tsp ground anise 1 tbsp dark
cocoa powder 1/4
tsp salt 100g icing sugar... Continue Reading →
10 dates (soaked in warm water for a few minutes, pitted) 1 tbsp
cocoa powder 1 tbsp
of almond butter 1
tsp of coconut milk 1/4
tsp of lacuma
powder (optional) a pinch
of salt
2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup
cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2
tsp baking soda 1
tsp cinnamon 3/4
tsp ground flax seeds 1/4 cup agave or your choice
of sweetener 1/4 cup chocolate chips 3/4 cup hot water
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 →
Ingredients 1/2 cup unsweetened
cocoa powder 2 1/4 cups all - purpose flour 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1
tsp white vinegar (OR 1
tsp cream
of tartar) 1/2
tsp baking soda 1/2
tsp salt 1/4
tsp cayenne pepper (optional) 2 eggs 2
tsp vanilla
1/4 c
of creamy or crunchy peanut butter (I used Smart Balance crunchy) 1/3 c
of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl
of roasted unsalted or salted peanuts 1/4
tsp of salt (you can omit this if you decide to use salted peanuts) 1/8
tsp of vanilla extract 2 tbl
of shredded and toasted coconut 2 tbl
of dark
cocoa powder 1
tsp of chia seeds (optional) 1/4 c
of chocolate chips (optional)
1 cup quick cooking oats (see note) 1 3/4 c milk 1/8
tsp salt 1 1/2 tbsp
cocoa powder 2 tbsp sugar or sweetener
of choice 1/2
tsp vanilla extract 1 handful mini marshmallows 2 tbsp chocolate syrup 1 graham cracker, crushed warm milk, for serving
1 cup Unsweetened almond milk (or low fat milk
of choice) 1/2 cup Vanilla low fat Greek yogurt (or mashed banana, or pumpkin) 2 tbs Unsweetened
cocoa powder (or more, to taste) 1/8
tsp Salt 2 tbs Baking stevia 1 cup Old fashioned oats 1/4 cup Carrington Farms Coconut Protein
powder
2 tbsp unsalted butter, softened 7 tbsp confectioners» sugar (potentially more, depending on resulting thickness
of the frosting) 1 tbsp
cocoa powder pinch
of salt 1/4
tsp vanilla extract 1/2 tbsp milk
I followed the recipe exactly except for the following: I sifted all the dry ingredients, mainly to get the
cocoa from clumping; I only used 1/4
tsp of Starbucks Via espresso
powder, since it's pretty strong; I used an 8» x 8» aluminum pan vs 9» x 13»; I used parchment paper instead
of greasing the pan; and instead
of combining in the order listed, I instead sifted and then whisked the dry ingredients, melted the butter and then whisked in the sugar, eggs, oil, and vanilla.
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
Take a bite Ingredients: For the bottom: 2 eggs 180 ml
of milk 60g
of coconut flour 1
tsp of baking
powder 10g
of cocoa powder 60g
of chocolate 75 %
of cocoa minimum 50g
of coconut oil 30g
of coconut sugar or other sweeteners -LSB-...]
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup white sugar 1/4 cup gluten free
cocoa powder 1/2
tsp salt 1
tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2
tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar pinch
of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.
Combined 100g
of sieved wholemeal spelt, 25g buckwheat flour, 1 tbsp
cocoa powder, 100g ground almonds, 1
tsp baking
powder and 200g caster sugar.
You can do that by either melting 1/2 cup dark chocolate and mixing it into 1 cup
of greek yogurt and 2
tsp vanilla (and extra sweetener if needed) or mixing greek yogurt with
cocoa powder and sugar / sweetener to taste.
Chocolate Coconut Cupcakes — In addition to the ingredients for a boxed cake mix toss in a tablespoon
of cocoa powder and a
tsp of vanilla.