Sentences with phrase «use espresso powder»

I was wondering if I could use espresso powder instead of brewed espresso?

I used instant coffee granules (I think they actually dissolve while baking)... I see no reason why you couldn't use espresso powder (as much / little to your liking)- or for those who don't like or can't have coffee - leave it out altogether.

I used light olive oil instead of vegetable oil, and didn't use the espresso powder.

If it's grounds, can I use espresso powder?

Did not use espresso powder and it had a wonderful pure chocolate flavor.

yours is the first that I've seen to use espresso powder!

They look absolutely gorgeous — love how you have used espresso powder, cinnamon, chocolate chunks and oats to make these a little more sophisticated and decadent.

Dear Molly or anyone out there - have you used espresso powder in this recipe and if so how much?

Hi Hope — I'm using this espresso powder in the recipe: http://amzn.to/2mQXGgk and this brand of coconut sugar: http://amzn.to/2DlfSFQ It's also the same brand I use for cocoa powder: http://amzn.to/2DhMxMt.

Just made these now, adding less chia seeds and used some espresso powder, they came out delicious!

I'm such a fan of using espresso powder in baked goods.

I used espresso powder, which is supposedly stronger than instant coffee granules so keep that in mind if you want to use regular instant coffee.

Not exact matches

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

(If you can not find espresso powder, you can use instant coffee granules.

I used a combo of light and dark brown sugar for extra flavor and added a little more salt and espresso powder than the recipe called for, until I thought it tasted just right.

In a separate small bowl, whisk together the espresso powder (if using), flour, HERSHEY»S SPECIAL DARK cocoa powder, salt and baking soda.

1/2 cup soy margarine, softened (I used Earth Balance) 1/4 cup coffee 1 tsp espresso powder 3 cups powdered sugar 1-1/2 tsp vanilla

Make the coffee pastry cream: place espresso powder (or you could use whole beans, if you don't like the grains) and milk over medium heat.

I wanted these cookies to be special so I used some interesting, homemade «batch - churned» butter, bittersweet Ghiradelli chocolate, and a slew of supplies ordered from my much - revered King Arthur Flour Company, including espresso powder, vanilla bean paste, and cappuccino chips.

I have to stop this time, though, and ask: can I use instant coffee (the granules) rather than instant espresso powder?

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

Used one espresso cup of strong coffee instead of instant espresso powder.

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

I've found that using both melted chocolate and cocoa powder provides multiple layers of deep chocolate flavor, which a bit of espresso and vanilla only seek to enhance.

No Churn Coffee Ice Cream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.

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)

You can always change the ingredients and spices used like using cardamom, espresso powder, almond extract, walnuts or hazelnuts, and make each time a different dessert.

I have made this using Bittersweet chocolate, semi sweet, and milk chocolate I love the bitter sweet but the semi sweet I added instant espresso powder to and it was so yummy.

For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch of ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder

Also instead of using instant espresso powder as the original recipe called for, I used the Starbucks Via Italian Roast instant coffee packets.

I had been using super finely ground coffee beans in my brownies in lieu of instant espresso powder but making this recipe I finally see that it is not the same thing, presumably because the instant powder dissolves.

I decided to use bittersweet chocolate and espresso powder to create a depth of chocoltaly flavor, fresh orange zest for a sweet citrus burst.

In the bowl of a stand mixer using the paddle attachment (or using a hand held mixer) combine sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed.

Espresso powder isn't at my local grocery store so I have used coffee instead before.

Espresso powder can also be used to further enhance the chocolate flavor.

I love using olive oil in baked goods, especially with chocolate, which I think elevates the flavors of even simple ingredients, and I bumped up the vanilla, and added espresso powder.

The key is using high quality chocolate for the unsweetened and cocoa powder (I used Valrhona) and I also added just a little bit of instant espresso powder to the melted chocolate mixture to bring out the flavors.

I used a package of Starbucks Via instant coffee rather than espresso powder.

325g dark chocolate (I use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut sugar 3 eggs 1 tsp baking powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen organic raspberries

But if you want to tone that aspect down, use a lighter beer instead of chocolate stout, and eliminate the espresso powder.

For an extra punch of flavor, a dash of espresso powder and hazelnut liqueur are used.

Made Deep Chocolate Espresso Loaf Subbed the pumpkin for canned sweet potato puree Used whole wheat pastry flour Used cinnamon Subbed other spices for 1T of espresso powEspresso Loaf Subbed the pumpkin for canned sweet potato puree Used whole wheat pastry flour Used cinnamon Subbed other spices for 1T of espresso powespresso powder ZOMG

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.

I did use the regular amount of coffee and espresso powder but added an extra T of syrup.

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

I found that using three types of chocolate (melted chocolate, cocoa powder, and whole chocolate chips) provides multiple layers of chocolate flavor, which a bit of espresso and vanilla only seek to enhance.

Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using).

Using electric mixer, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes.

2 tablespoons honey (for a very bittersweet, intense chocolate mousse, use only 1 tablespoon) 4 ounces of 100 % chocolate 3 tablespoons water 1 tablespoon cocoa 1/2 teaspoon espresso powder (optional) 2 pasteurized eggs or eggs that you feel you can safely eat raw.

So espresso powder hacks aside, this Double Chocolate Zucchini bread is perfect for using up all those extra zucchinis everyone tends to have in the summer, but don't wait until then to try it!