View allAll Photos Tagged cocoapowder
This chewy energy bar is packed with oats, Rice Krispy, almond, hazelnut, coconut, and cocoa nib. The flavour is bold with the use of ground espresso, dutched cocoa powder, and vanilla. The Coco Mocha Power Bar is an everyday snack that keeps my energy level high with good dose of protein and fibre.
I adapted my recipe from 101 cookbook's Big Sur Power Bars. My recipe is available at Dessert By Candy.
Adapted slightly from
www.cookingquinoa.net/quinoa-brownies to use black quinoa, silken tofu and coconut milk. It's a gluten free, vegan delight!
Medjool dates, walnut, cocoa powder, almond, cocoa nibs, cinnamon, sea salt.
Recipe from My New Roots. Read more at Dessert By Candy.
Some friends asked about which chocolate I use for baking. I thought a picture would work fine.
I don't buy Valrhona and I'm not planing to buy it soon, since the prices here are pretty ridiculous. But I do use Belgian chocolate for baking. Callebaut is one of the best brands available for baking and I can find it in São Paulo for moderate prices. I usually buy the 53,8% and the 70% to keep at home.
Last week I bought this dark chocolate and a small package with milk chocolate. I must say: even their milk chocolate tastes wonderful.
The Wilton Pure Vanilla extract came directly from USA, since I can't find it here. The only pure extract I found in SP was one with a incredible high price and a smaller bottle. Lovely :| This one smells like real vanilla beans. I will definitely buy a new one after that one.
And the cocoa powder is by Barry. I also use an organic Cocoa powder, but when I'm baking Devil's food cake, chocolate truffles, some cakes, hot chocolate, or I want something really dark, or the recipe asks for Dutch Process, I use this Extra Brute. It's slighter red than the other cocoa powder and I love the colour :)
This chewy energy bar is packed with oats, Rice Krispy, almond, hazelnut, coconut, and cocoa nib. The flavour is bold with the use of ground espresso, dutched cocoa powder, and vanilla. The Coco Mocha Power Bar is an everyday snack that keeps my energy level high with good dose of protein and fibre.
I adapted my recipe from 101 cookbook's Big Sur Power Bars. My recipe is available at Dessert By Candy.
recently, i've been making myself mugs and mugs of hot chocolate with some ghirardelli hot cocoa powder my best friend lexine, who has inspired me to try cooking and baking more often, gave me. we're sort of planning this cooking blog, wherein she'll be the chef and writer and i'll be the photographer and other writer. c:
Medjool dates, almond, coconut, cocoa powder, coconut oil, ras el hanout, salt. Way better than Larabar.
Recipe adapted from Patty's Food. Read more at Dessert By Candy.
Moritz Eiskonfekt
© All Rights Reserved - you may not use this image in any form without my prior permission.
All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
Close up of molten chocolate and pieces of chocolate bar
Buy this photo: www.istockphoto.com/stock-photo-22611765-melted-chocolate...
All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
Last week I was on a quest to find some quick and easy cookies to bake...that didn't require me to chill the dough for 30 or more minutes. I happened upon these at epicurious.com and am glad I did.
The recipe is here: tinyurl.com/6qc87f
The only changes I made were the addition of espresso powder and a few white chocolate chips. Other than that, I stuck to the recipe.
These cookies were a great blend of crunchy yet chewy and the raw dough was unbelievably delicious. These will be made again and again and again.
This photo is for a beauty supplier blog that asked me to contribute a recipe for a kitchen beauty treatment (my specialty). The blog post with the recipe will go live in a couple of days, it includes fresh mango, kiwi and cocoa powder.
I once became very intrigued about how cocoa powder descended in a glass of milk and ice and flowed against the side of the glass with tons of detail. I knew instantly I had to do a small photo shoot about it. Now I finally got to it.
I think it's suitable I used a shot glass. After all, it was probably a morning, after a night of oh-so-many shots, when the epiphany came to me.
Playing with food and drinks is just fun. Either way it's done.
Pure coconut oil and coconut milk handmade soap. Smells and feels amazing! It's creamy while having a clean crisp scent.
Second batch of cold process soap for me. Totally addicted! I decided to try a goat's milk soap...starting with frozen goat's milk so as not to burn it with the lye. I don't have a lot of photos of the process...I'm finding it hard to take photos while wearing safety goggles, marigolds and a mask over my mouth and nose...perhaps once I have the hang of the soap making down a bit more I'll be able to get more photos as I go..but I digress...
I am fearing that this soap won't turn out, but I was afraid of that with the last batch and that one worked out just fine..so we shall see! I'll take more photos as it develops and such!
Second batch of cold process soap for me. Totally addicted! I decided to try a goat's milk soap...starting with frozen goat's milk so as not to burn it with the lye. I don't have a lot of photos of the process...I'm finding it hard to take photos while wearing safety goggles, marigolds and a mask over my mouth and nose...perhaps once I have the hang of the soap making down a bit more I'll be able to get more photos as I go..but I digress...
I am fearing that this soap won't turn out, but I was afraid of that with the last batch and that one worked out just fine..so we shall see! I'll take more photos as it develops and such!
Need a quick and easy way to decorate sugar cookies, butter cookies or shortbread? A dusting of cocoa is a nice way to make the cookies look very modern and fancy, and take all of 5 minutes to do it!
For these, I wanted a quick way to dress up these melt-in-your-mouth shortbread cookies. Taking an advert that was printed on stiff paper, I cut out a small Christmas tree shape with my kitchen scissors, laid it on each cookie and sifted a small amount of cocoa to fill the shape.
Mole Chicken Chili with Brown Rice from America's Test Kitchen Slow Cooker Revolution. Cinco de Mayo is coming up, right? A chilled bottle of draft root beer seems quite appropriate.
Read more at Dessert By Candy.
Medjool dates, walnut, cocoa powder, almond, cocoa nibs, cinnamon, sea salt.
Recipe from My New Roots. Read more at Dessert By Candy.
Chocolate Chip Cookie Cream Sandwiches | Chocolate Chip Cookie Sandwiches with Chilled Cocoa-Whipped Cream
Just came home from entering my baking entry at Mad For Marmalade, Crazy For Citrus. An original creation of Almond Chocolate Marmalade Bar. Buttery shortbread, seville orange marmalade, dark chocolate, cocoa orange scented frangipane, and candied kumquats. It received 3rd place in the baking competition!
Get my recipe at Dessert By Candy.
www.foodthinkers.com/2009/11/bananas-wrapped-in-phyllo-wi...
Banana Phyllo Ingredients
* ¼ cup dried cherries
* ½ cup hot water
* 4 ounces cream cheese, room temperature
* 2 tablespoons granulated sugar
* ½ teaspoon pure vanilla extract
* 8 sheets of phyllo pastry
* ¼ cup unsalted butter, melted
* 3 ounces semi-sweet chocolate, roughly chopped
* 4 small bananas
* 1 jar store-bought chocolate sauce
* garnish of icing sugar and raspberries
Banana Phyllo Instructions
1. Soak dried cherries in hot water for 5 minutes. Squeeze the water out of cherries and set aside.
2. In a small bowl combine cream cheese, sugar, and vanilla. Set aside.
3. Peel the 4 bananas and cut each one in half lengthwise. Set aside.
4. Cut the 8 sheets of phyllo pastry in half and cover with a damp towel.
5. Place one piece of cut phyllo dough onto a work surface and brush lightly with melted butter. Place another sheet of pastry on top and lightly brush with butter. Repeat until you have 4 layers.
6. Spread one quarter of the cream cheese in center of pastry. Sprinkle on a quarter of the chocolate and a quarter of the cherries over the cream cheese.
7. Place two banana slices side by side (lengthwise) on top of the filling. Fold the side edges inward. Then fold the front half over on top of the bananas and roll tightly to create a rectangular package. Brush top with butter.
8. Repeat steps 5 through 7 for the other 3 bananas. Place the 4 wrapped bananas on a cooking tray.
9. Put tray in convection oven and bake at 350°F with convection turned on. Set timer for 20 minutes. Bake until golden brown.
10. Remove tray from oven and cool on rack. To serve, cut diagonally and drizzle with chocolate sauce. Add a light dusting of icing sugar and garnish with a few raspberries.
If you love this recipe and want to take it a little further the next time you have company, try making the chocolate sauce from scratch.
Chocolate Sauce Ingredients
* 1 cup water
* ⅔ cup granulated sugar
* ½ cup cocoa powder
* 2 tablespoons strong espresso or 1 teaspoon instant coffee granules
* ½ cup heavy cream
Chocolate Sauce Instructions
1. Combine the water and sugar and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes.
2. Reduce heat to medium and whisk in coffee and cocoa powder until smooth. Add cream while whisking to combine and cook until sauce thickens (about 3 minutes).
3. Remove from heat and cool.
Dry shampoo can be cheap -$3 at a dollar store can set you up for months.
-2 parts corn starch.
-1 part baking soda.
*ground chalk, in a color that matches your hair. Blondes can skip the chalk, and brunette can opt for cocoa powder. You can put it in a ziplock bag and bash it with a hammer or use a food processor if you have one.
Mix it up, apply. You can put it into a shaker or you can grab a pinch at a time and sprinkle along your scalp. Brush out, viola.