Sentences with phrase «use the chocolate brown»

I used chocolate brown leather cubes for extra seating, underneath the window.

I would love to do Sicilian Sand in my kitchen to get rid of the royal blue counter tops, and use the chocolate brown kit in the bathroom to tone done the current look!

Not exact matches

And while brown may be useful for a rugged appeal (think Saddleback Leather), when positioned in another context brown can be used to create a warm, inviting feeling (Thanksgiving) or to stir your appetite (every chocolate commercial you've ever seen).

The company boasts no substitutes and no shortcuts for every product, using real butter, chocolate chips, Heath toffee crumbles, raisins, vanilla extract, brown sugar and macadamia nuts imported from South America and South Africa.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

Hi Kelly, I just used buckwheat flour but you could use brown rice or whatever other gluten - free grain flour you have kicking about and yes the crust could definitely be used for other fruit (or chocolate!)

1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chips

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

2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, slightly softened 1 cup packed dark brown sugar - I used light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips

Always melt chocolate (white or regular) or peanut butter chips into your crusts, and use brown sugar.

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

And I'd never used browned butter in chocolate chip cookies before!

Second, I use coconut oil, which adds a subtle sweetness that pairs nicely with the caramelly brown sugar and the dark chocolate chips.

I substituted the brown sugar for 1/4 cup buckwheat honey, omitted the salt, used small chunks of unsweetened 100 % cacao baking chocolate, and sprinkled with hemp hearts.

Let's get to baking... Gluten - Free Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4 cup Earth Balance spread, softened (you may use margarine or unsalted butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 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.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cchocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cchocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's CChocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cchocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

I love the brown sugar meringue, in fact I used one just this past weekend when I made my molten chocolate cakes, but I love the use of it in this recipe.

A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and Autumn Chicken and Vegetable Cobbler

-LSB-...] A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and -LSB-...]

;) White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.

Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.

2 cups old - fashioned oats 1 cup peanut butter (I used Justin's chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla extract 1/2 tablespoon baking powder 1 cup bittersweet chocolate mini chunks

4 ounces unsweetened chocolate 1/2 cup butter, melted 1/2 cup creamy peanut butter 2 cups light brown sugar 4 large eggs 2 teaspoons vanilla extract 1 cup all - purpose flour 16 -LRB-.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)

Now, let's get baking... Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) DirecChocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) Direcchocolate chips (I use mini) Directions: 1.

I tried them out for my dad who is borderline diabetic, so I used Splenda's «brown sugar» and only 1/3 cup of chocolate chips.

Let's start baking... Outrageous Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes DirecChocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direcchocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direcchocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direcchocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direcchocolate or semi sweet chips melted according to directions crushed candy canes Directions: 1.

Just made this, with a few tweaks (I omitted the oil and water sauteed the onion and red peppers; I used Wondercocoa powder 3 TBS instead of chocolate, used no salt added beans, and (because I ran out of quinoa) used brown rice.

I also used bittersweet chocolate and salt to cut through the sweetness of the cookie, and infused the butter (which I also browned) to give it more flavour.

I had to triple the brown rice syrup I was using to sweeten it, and it's about the taste of dark chocolate.

These Healthier Nutty Chocolate Rice Krispie Treats also have a chocolatey blast in it since I use One Degree Organic Food's Sprouted Brown Rice Cacao Crisps.

My variations: I reduced (brown) sugar to 3/4 cup, used 1/2 cup of frozen raspberries instead of preserves, all whole wheat flour, and no chocolate chips.

Oatmeal banana chocolate breakfast cookies are not too sweet, I used a small amount of brown sugar and mostly let the raisins, banana and chocolate to work as sweetener.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

8 cups Chocolate Chex cereal (If you can't find them like me, I used 6 cups Rice Chex Cereal and 2 cups Cocoa Krispies) 3/4 cup packed brown sugar 6 Tbsp.

1/2 cup softened vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed

6 tablespoons unsalted butter, softened 1/2 cup natural chunky peanut butter, salted or unsalted (I used Trader Joe's chunky salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if using unsalted peanut butter) 1 teaspoon baking powder 1 cup semi-sweet chocolate chips

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

Did a double batch, here were my swaps: - used brown rice syrup instead of corn syrup - didn't use the cream cheese layer - only did a single batch of the chocolate, but did dark chocolate and salted it

We used light brown sugar and semi-sweet chocolate chips instead of bitter chocolate.

Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanillChocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanillchocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

Ingredients 7 Tbsp butter 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 cup plus 1 Tbsp flour 1/4 tsp baking powder 1/4 tsp salt 1/2 — 1 cup mix - in of your choice (I used chocolate chips, white chocolate chips, and butterscotch chips)

I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack of plain almond milk).

The only thing I did differently was that I used 1/2 the brown sugar and 1/2 the chocolate chips.