53 bowl cocoa powder Recipes

butter (at room temp ), sunflower oil, unsweetened cocoa powder, instant coffee, eggs, brown sugar, all-purpose flour

all-purpose flour, unsweetened cocoa powder, baking soda, salt, white sugar, butter, softened, eggs, vanilla extract, milk

flour, sugar, cocoa powder, salt, chopped pecans, vegetable oil, eggs, marshmallows

all-purpose flour, cocoa powder, sugar, baking soda, salt, buttermilk, butter, melted and cooled, apple cider vinegar, vanilla extract

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

cake, eggs, oil, hot tap water ( or brewed coffee for a mocha flavor ), sugar, flour, baking cocoa, ts baking soda, sour milk ( or buttermilk ), make sour milk : add 2 tsp vinegar to sweet milk (whole milk ) and let thicken 5 minutes ), cream, mocha whipped cream topping, which may be used for any cake or dessert - not a buttercream but can easily be made into 1 by adding butter!), chilled heavy cream, powdered sugar, baking cocoa, rum, instant coffee powder

all-purpose flour, baking powder, baking soda, salt, cocoa, sugar, butter, water, milk, eggs, vanilla extract, butter, at room temperature, vanilla extract, salt, sugar (icing ), cocoa, instant coffee, heavy cream

cake flour , sifted, baking powder, baking soda, salt, cocoa , plus, cocoa, unsalted butter, sugar, eggs, sour cream (can use light ), vanilla, strong brewed coffee, bittersweet chocolate, finely chopped, unsalted butter, sugar

chocolate crumb crust, cocoa, butter or margarine, melted, cream cheese, softened, sweetened condensed milk (not evaporated milk), eggs, vanilla extract, chocolate crumb crust :........................................, stir together 1-1/2 cups vanilla wafer crumbs , 6 tbsp hershey s cocoa, 6 tbsp powdered sugar and 6 tbsp melted butter or margarine in medium bowl. press into pan.............., chocolate glaze :............................., melt 2 cups (12-oz. package.) hershey s special dark chocolate chips or hershey s semi-sweet chocolate chips, pt.) whipping cream and 1 tsp vanilla extract in medium saucepan over low heat. stir until smooth., use immediately ., glaze ., if vegetable cooking spray is used , cool baked cheesecakes. freeze 15 minutes; remove with narrow spatula.

magic peanut butter middles, chocolate cookie with a surprise peanut butter center., makes 30 cookies, all-purpose flour, unsweetened cocoa powder, baking soda, white sugar, brown sugar, butter, softened, peanut butter, vanilla extract, egg, sugar, peanut butter, in small bowl blend flour , cocoa and baking soda. mix until well blended., in large bowl beat sugar , butter or margarine and 1/4 cup peanut butter, until light and fluffy. add vanilla and egg, beat. stir in flour mixture until blended. set aside., make filling: combine confectioner s sugar and 3/4 cup peanut butter. blend well., roll filling into 30 - 1 inch balls .

white chocolate truffles, butter, heavy cream, good quality white chocolate, broken into pieces., finish, white chocolate melted, method, line a loaf tin with parchment paper. place the butter and the cream in a saucepan and bring slowly to the boil, stirring constantly. boil for 1 minute, then remove the pan from the heat. add the chocolate pieces to the mixture, stir till melted ,then beat in the liqueur if using ( i didn tsp use it ).pour the mixture in the prepared tin and chill for 2 hours till firm. using a tsp, roll small amounts of the mixture into balls. chill for another 30 minutes., finish, dip the balls in the chocolate , allowing the excess to drip back into the bowl. place on nonstick baking parchment , swirl the chocolate with the tines of a fork and leave to harden., chocolate truffle cake, butter, caster sugar, eggs, lightly beaten, self raising flour, baking powder, cocoa powder, ground almonds, truffle topping, plain chocolate, butter, heavy cream, chocolate cake crumbs

all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, maraschino cherries, drained , reserve juice, chop cherries, vegetable oil, water, cider vinegar, vanilla

cocoa, butter, eggs, baking powder, all-purpose flour, desiccated coconut, sugar, milk

part 1: devil s food cake, butter, softened, sugar, eggs, unsweetened chocolate, melted, vanilla extract, milk, allpurpose flour, baking soda, salt, part two : chocolate mud frosting, unsalted butter,softened, vanilla extract, unsweetened chocolate, melted, sugar, cocoa powder, milk, in the bowl of an electric mixer , cream the butter, vanilla extract and melted chocolate. in a separate bowl, sift the confectioners sugar and cocoa powder. gradually add it to the butter mixture, blending well after each addition. mix in enough milk to make the frosting muddy., tip: the frosting may be made a few days in advance and stored in the refrigerator. before frosting, bring it to room temperature, then re-whip., next , add the spooky walkway leading up to the house. draw a crooked path from the base of the cake up to the witch s door with a toothpick (use this as your guideline). outline the path with chocolatecovered raisins, then sprinkle with broken green hard candies. at the entrance to the pathway, add a chocolate graham cracker drawbridge., tip: lay all the decorations out before you start. show the kids our photoand allow room for their own creative additions.

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

whole unblanched almonds, whole unblanched hazelnuts, ground cinnamon, ground ginger, freshly grated nutmeg, freshly ground black pepper, unbleached all-purpose flour, unsweetened cocoa powder, plus extra for dusting, dried fruits , preferably organic any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger, mild-flavored honey , such as clover, granulated sugar, candy thermometer (check your thermometer s accuracy in boiling water; it should read 212 degrees) or small bowl of ice water, cake ring or flan ring or several 4-inch flan rings placed on parchment-lined baking sheet, generously coated with melted butter and dusted with unsweetened cocoa powder, sheet of rice paper

macaroni grill reese s peanut butter cake, unsalted butter, creamy style peanut butter, brown sugar, eggs, all purpose flour, baking powder, salt, milk, vanilla, peanut butter filling, cream cheese, softened, creamy style peanut butter, chocolate glaze, water, unsalted butter, cocoa, powdered sugar, vanilla, preheat oven to 350 degrees. grease and flour 2 9 cake pans., in large mixing bowl, cream butter and peanut butter until light and fluffy. add brown sugar. mix to blend. add eggs, 1 at a time, mixing well after each addition., in small bowl, combine flour , baking powder and salt. add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. add vanilla., pour batter into pans. bake until cake tests done , about 45 minutes. cool on wire rack to room temperature before frosting the cake., spread half of peanut butter filling over tops of each cake. chill ., spread half of warm chocolate glaze over peanut butter topping on each cake , using metal spatula dipped in hot water. as glaze cools, it will thicken., peanut butter filling : cream ingredients together until light and fluffy., chocolate glaze : place water and butter in small saucepan. bring to boil. add cocoa, sugar and vanilla to water mixture. mix until smooth.