Sentences with phrase «using chocolate too»

Not exact matches

An alternative that my mom use to make was to buy organic hazelnut spread and melt dark chocolate in it and it was really good too!

However, if you'd like, using chocolate chips would work too!

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sChocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the schocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the schocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreading.

We add raisins and I use Bushmill's Irish whiskey but I think I'm going to have to the mini pans so I can make one with chocolate chips too!

No it does not have a coffee flavor and I think it really works with chocolate, but yes, you can use hot water too.

Frito - Lay has used too much chocolate on its new Wavy chips but the product should do very well in the indulgent snacks arena, an analyst says.

I actually used dried cherries when I realized I didn't have any raisins, and think that dark chocolate would be pretty darn good in these next time, too.

Frosting and white baking chips (which are not real chocolate, but are easy to use here because they set up nicely at room temperature after melting) together do have a strong vanilla flavor, but they're almost too sweet.

I used Dutch Processed for this recipe — but natural unsweetened cocoa would work just fine too although the cookies wouldn't be quite as rich in chocolate flavor.

I like using mini chips because the cheesecakes are small and regular sized chocolate chips would be too clumpy.

As far as the chocolate goes, you can use any kind of chocolate you have access to, chocolate chips are just what I had on hand, but bar chocolate will work too.

Just waiting to get their eight chocolate legs!Place chocolate frosting in a zip lock baggie with a piping tip.Pipe on legs, use a toothpick to draw frosting down if too thick.

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...

They are not too sweet (I didn't use the chocolate glaze) and perfect when you're in need of a snack.

I used a vegan chocolate bar for this batch and roughly chopped it into chunks, but chips always work great, too.

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)

, tweaking it every time, adjusting the fruit (at one point I was using white chocolate but it was just too sweet), adjusting the sugar, adjusting the matcha and now... now it's perfect.

While chocolate naturally fits into the dessert category, I'm a firm believer that it can be used in your daily snacks too!

ooh chocolate yoghurt — I had been sure you were using cherry yoghurt — esp because they don't look full of chocolate yoghurt — but then I have only ever brought king island chocolate yoghurt (maybe it is a cream dessert) and it is too good to put in cookies so what would I know!

Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread With Maple Bourbon Frosting And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga: Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas Devour: 5 Delicious Ways to Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream Thursday Night Dinner: Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

Everything is easier to get used to in sweet chocolate form Oooh yes, Mandy's buckhwheat chai fluffy pancake beauties are on my list too (as soon as I remember to buy buckwheat)!

Plus if you use a dark chocolate this cake has antioxidants too!

As I was using duck eggs which are quite large, I added a little bit of extra chocolate too.

They are the only chocolate cupcake recipe I use and it's perfect as a cake too

The chocolate used to decorate the tart can be done in whatever style you want, mine was clearly themed for last week's holiday, but simple squiggles would look great here too.

I used 1/2 cup of sugar and avoided adding too much chocolate chips for less calories and they turned out pretty yummy.

I had some ingredients left over too, and have been craving raspberry jam for some odd reason, so for breakfast this morning I'm using this same recipe (trying one with dark chocolate and one without) but with the jam to make raspberry thumbprints.

Decency as a human being has not led me to change this habit; the only thing I am using the knife for is to defend my idiosyncracy (okay, I kid — but I am not wasting my perfectly good time in trying to neatly cut a too - big piece of that coconut chocolate off when it doesn't deserve it).

Then I drizzled some salted caramel on the top and used my microplane to make chocolate «snow» on there, too.

I like to use dutch process cocoa for a richer chocolate taste and darker color, but natural works just fine too.

However, I do have a sweet tooth and needed a chocolate fix today so here's how i made it: I used whole wheat flour and apple sauce, and increased the baking soda and baking powder to 1 teaspoon each because for some reason whenever I bake ANYTHING it never rises enough (maybe my baking powder is too old?).

You created such a wealth of recipes again, I can not wait to get into the kitchen... I will contribute on the forum soon too, because I used your pie crust for a chocolate - pear pie that is loved around here.

It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake.

I used dark chocolate chunks too.

We believe that by using only organic ingredients this allows us to create the tastiest and healthiest chocolate too.

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.

not a slice left) but this time I had to make a last minute substitute and use dark chocolate chips instead of Cranberries (they weren't looking too healthy.)

Using fresh blackcurrants, she has made this visually stunning three layered blackcurrant and chocolate mousse cake — it sounds rather tasty too!

4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sUsing Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners susing cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sugar.

If too sweet for your family, use unsweetened baking chocolate for some of the bittersweet.

Along with chocolate, coconut is my top choice for dessert (I hope it's becoming one of yours too with all the coconutty ingredients I use in my recipes!).

They are ridiculously easy to make, and too cute:) A special combination of ingredients are used to create an exceptional cookie dough flavor, complete with mini dark chocolate chips.

Also I chose to use chocolate chips and for us it was a little too sweet.

I'm happy to hear the filling turned out delicious at least, great idea to use chocolate milk — never too much chocolate Hmm that's so interesting, I find this crust recipe to be very tender and soft I've made it countless times.

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

I used an oreo cookie crust for the base because I require that all my desserts contain chocolate (< ---- that's real), and I love that it gives it that whole halloween vibe too, but you could def swap out a graham cracker base and make it more like a traditional cheesecake (think Thanksgiving?

Other types of chocolate can be used for the truffles too.

Naturally, you can use sugar - free white chocolate chunks as well (there is a recipe for sugar - free white chocolate in the book, too, and it's completely dairy - free!

You could use raw chocolate too depending on your budget.

I'd say it's best to use solid or semi-firm coconut oil... I found that using butter that was too runny affected my traditional chocolate chip cookies, so I imagine it's the same with the coconut oil.