Sentences with phrase «used dark cocoa powder»

I also used dark cocoa powder in this recipe versus regular because dark cocoa provides so much more depth and flavor.

There's only a scant amount of flour, and I used dark cocoa powder plus a teeny bit of coffee powder for an intense chocolate taste (you can't taste the coffee at all, it just amplifies the chocolate flavor).

I used dark cocoa powder as recommended by a friend.

I also used dark cocoa powder in this recipe versus regular because dark cocoa provides so much more depth and flavor.

I also increased the amount of chile in mine and I used dark cocoa powder, I love spicy chocolate.

I also used dark cocoa powder because thats all i ever have on hand, and added a tablespoon of agave to sweeten it a litte.

I used dark cocoa powder in this recipe to make them as dark and chocolatey as possible, but regular cocoa powder will be just fine.

I used dark cocoa powder instead of raw cacao, and it turned out fabulous.

I used dark cocoa powder instead of raw cacao powder, and it tastes fabulous!

For example, I make my own chocolate bars using dark cocoa powder and honey, but they have to always be refrigerated to hold their shape.

Ingredients: 3 cups all - purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup unsweetened cocoa powder I use dark cocoa powder 1 cup (2 sticks)... Continue Reading →

Not exact matches

Created using unique technology developed by deZaan, TRUEDARK is the first dark natural (i.e non-alkalized) cocoa powder that mimics the enhanced color and flavor intensities of alkalized cocoa powders.

The chocolate they're using here is both kinds that are allowed on Paleo: cocoa powder, and dark chocolate.

I like to use Hershey's special dark for even more powerful chocolate punch, but any cocoa powder should work fine.

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

Sometimes I use all regular cocoa powder, sometimes all dark cocoa powder, sometimes a little of both.

I used Valrhona cocoa powder, which made them quite dark.

Is it possible to use dark chocolate bars rather than cocoa powder?

I used cocoa powder because that's what I had on hand but used half regular and half dark chocolate.

For this reason, I'm not sure if I should use the baking chocolate and cut the sugar, the dark chocolate, or try with pure cocoa powder...

: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.

ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams) dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams) chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling

The frosting uses black onyx cocoa powder, which is an extremely dark Dutch processed cocoa powder.

Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2 cup neutral - flavored oil (I use canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)

Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.

pure vanilla extract 4 eggs 1 1/2 cups all - purpose flour 1 cup unsweetened cocoa powder (I used half dark cocoa and half regular) 1 tsp.

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

I like to use dutch process cocoa powder, such as Hershey's Special Dark, for a deeper chocolate taste.

I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.

I made my own raspberry filling (frozen raspberries stewed in vanilla sugar) instead of caramel, and used extra dark cocoa powder.

* dusting your work surface with cocoa powder will yield a beautiful, dark, chocolatey aesthetic, but using a lot of it could make the cookies taste a little bit bitter on their own since the cocoa powder is unsweetened.

Instead of cocoa powder I used 2 bars of dark chocolate (melted) and cut down on honey.

you mentioned that quinoa flour is bitter but the chocolate helped mask it, would dark cocoa powder still help mask the bitterness of the flour or would it be better to use regular cocoa powder?

I didn't have dark cocoa powder so I used Dutch processed cocoa.

I used Hershey's dark cocoa powder.

Chocolate Buttercream Frosting 1 1/4 cups butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cdark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cDark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

Chocolate Buttercream Frosting 1 1/4 cups or 300 grams butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cdark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cDark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream

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 vanilla extDark 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 ePowder (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 epowder) 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 epowder 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 extdark 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

Did you use dark chocolate cocoa powder by chance?

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

For a spooky look, I started with my one - bowl chocolate cupcake recipe using special dark cocoa powder for that deep black look.

* I used half Hershey's special dark and half regular cocoa powder, you can use a combination or whichever you have on hand.

I rolled mine in crushed hazelnuts because I love the crunch but you can also use cocoa powder, icing sugar or melted dark chocolate to make a hard chocolate shell.

Check out this insanely good flourless chocolate chunk cookie recipe that uses just 6 natural ingredients: coconut sugar, avocado, egg, dark cocoa powder, dark chocolate chunks, and baking powder.

I use lots of cocoa powder, and pieces of chopped dark chocolate for added flavor and moisture.

I always use extra dark, unsweetened cocoa powder for ultra deep chocolate flavor.

I chose to use NuNaturals cocoa powder, one of my favorite dark cocoa powders on the market.

I mix cocoa powder with cornstarch and use it as a dry shampoo for my dark hair.