Sentences with phrase «used more cocoa powder»

The recipe I saw did not call for peanut butter and used more cocoa powder, but I love peanut butter and this was plenty chocolaty with just one tbsp cocoa powder.

This recipe doesn't use too much chocolate and uses more cocoa powder instead.

Not exact matches

Used coconut flour and reg unsweetened org cocoa powder (but tasted the batter as I mixed and added more cocoa to taste.)

I couldn't find cacao to begin with so I used cocoa powder and they tasted really nice but i just found cacao at my local health food store and made these tonight and they are amazing, so much more rich than the ones I made with the cocoa powder.

More creative: I also use the yogurt - protein powder - cocoa powder mix as a «syrup» when I make gluten - free pancakes!

So feel free to use either a raw cacao powder (arguably more nutritional perks here) or a Dutch - processed alkaline cocoa (our favorite if it's Valrhona).

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

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

Which is even more surprising as I used carob powder in place of cocoa powder, and no heavy cream.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

otherwise i think the cake needs a hit of more - intense chocolate, and may do it again with a recipe that includes melted chocolate (here's the point where you say «you idiot, use better cocoa powder»).

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!).

I omitted the cocoa powder and just used 1.5 more tablespoons of coconut flour and they turned out great.

I highly recommend it, but if you can't find it then at least use a cocoa powder labeled «premium» even if it costs a few dollars more than the usual brands.

2 Tbsp (30 ml) coconut sugar (use with cocoa powder), or replace with more stevia (with the raw cacao option)

This particular recipe uses more coconut palm sugar because of the amount of unsweetened cocoa powder.

In the 2nd version I added more cocoa powder, switched to the softer oat flour, added 1 egg, and used pumpkin puree instead of applesauce.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

Hi, i was wondering if i could use more matcha powder for the cake, instead of the cocoa powder and chocolate, to make it a matcha cake with matcha frosting?

You can use more cocoa or cacao powder in place of the protein powder, but it will be a very rich chocolatey frosting that way.

STAINMASTER ® can be used on much more than pet clean - ups such as coffee spills, jam and jelly stains, chocolate and cocoa powder stains (that would be my fault), other types of bathroom messes, and much more.

6 Tablespoons unsalted butter, plus more for pan 6 ounces semisweet chocolate, coarsely chopped (I used bittersweet) 1/4 cup unsweetened Dutch - process cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract

I also added a bit more than 1 dl cocoa powder (inducing more sugar) and instead of ginger I used cinnamon (1,5 ts).

I've been using raw cacao powder exclusively lately because it has more health benefits than regular cocoa powder (it's full of antioxidants!)

1 T. carob powder (you can use more cocoa as well, but I find the addition of a bit of carob reduces the sweetener needed and lends a slight caramel flavor)

If so, feel free to add more sweetener to this recipe, or you can use a more highly processed cocoa powder like «Dutch processed» which will have a more mellow taste.

If you want a little more chocolate you can just add a little cocoa powder right into your whipped cream and use that as your topping for this pie.

** I use raw cacao powder but if you want to use cocoa powder instead, try adding a small amount at first as it might give a more bitter taste.

This rocky road - inspired treat combines peanut butter (use the real stuff rather than the powder for more flavor), cocoa powder, almond milk, and almighty chia seeds for a dessert you can feel good about polishing off in one sitting.

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

If you use plain protein powder, you're absolutely right, you'll need to increase the sweetener a little (to taste), and add some more vanilla (probably ~ 1 teaspoon) or cocoa powder (~ 2 tablespoons).

3 ripe avocados 1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer 3 tablespoons dark cocoa powder zest of two organic oranges Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional

I remember reading somewhere once that «blooming» cocoa powder in hot water is a lot like brewing coffee, since both come from beans, and that you could get a more nuanced chocolate flavor by using hot water in recipes like that.

Next batch I'm going to try to recreate the same flavor of the Nuts N More toffee crunch by using toffee extract instead of the cocoa powder.

I accidentally used the 1/4 c of cocoa powder in the mixture so I didn't dust them with more.

A more healthier version is black beans, agave nectar (i just use sweetener), vanilla, who wheat baking flour (only 3 table spoons), and egg whites, cocoa powder, and possibly baking powder (I can't remember).

Note 2: Using 1 cup of cocoa powder gives a fluffier, lighter frosting that more closely resembles chocolate mousse.

I made another batch using my cocoa powder + fat to create baker's chocolate, added one more egg and baked it for 20 minutes and it was perfect.

I love this recipe but when I use only coconut flour I find the amount of coconut oil is way off — I end up needing to add about 6 - 7 extra Tbsp of coconut flour and cocoa powder to make a batter (I would need to add even more if I wanted to be able to roll it into balls).

Just before serving, dust with a bit more cocoa powder (using a tea strainer is optional but gives you extra I'm - super-casual-and-totally-cool points).

Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if needed

Add more cocoa powder or use less sweetener.

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2 tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch of salt 1 tbsp fresh lemon juice

If you don't have raw cacao powder, the regular cocoa powder will do just fine.If you like it thicker, either use less milk or add more ice cubes.

I recommend using extra dark cocoa powder to achieve a more flavorful cake.

Boutique Homemade Option: For a slightly more customizable and longer lasting homemade option, use zinc oxide powder (non nano and uncoated) as a base and add cocoa powder and a red or pink hued mica powder to get the desired color.

Hi, i was wondering if i could use more matcha powder for the cake, instead of the cocoa powder and chocolate, to make it a matcha cake with matcha frosting?

Let me know what kind you use if you make this 2 T cacao powder — yes, regular cocoa powder will work, but check this stuff out, it's way more pure and nutrient dense 1/4 tsp baking powder 1/8 tsp salt (omit if using egg white p.p. — it's salty) 1 1/2 T coconut sugar (yes you can use a different kind of sugar here, coconut sugar is my preferred sugar these days — it's still sugar but the way it's made leaves many of the natural minerals intact.

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