133 cocoa blend Recipes

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 .

whole-wheat flour, unbleached all-purpose flour, splenda sugar blend for baking, unsweetened cocoa powder, baking soda, overly ripe bananas, mashed, plain lowfat yogurt, egg whites, vanilla extract, walnuts, chopped, vegetable-oil cooking spray, lowfat milk, splenda sugar blend for baking, unsweetened cocoa powder, cornstarch, butter, vanilla extract

combine and mix well - quick and easy to do in a good blender or food processor, prune/date fruit puree (this can also include other dry fruit like raisins and apricots), directions on how to make your own fruit puree : http://pattycake.ca/recipes/fruitpuree), eggs, melted butter (or non-hydrogenated margarine or vegetable oil), kahlua, brown sugar or sucanat, sift together in another bowl, fine whole spelt flour (or wheat), dutch-processed cocoa, raw cocoa (the is more bitter than the dutch, so if you want to use all , add 2 tbsp more sugar), salt , baking powder, tps baking soda, blend wet and dry ingredients, then mix in, roughly chopped walnuts

eggs, egg whites, buttermilk, strong brewed coffee, canola oil, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, brown sugar, baking powder, baking soda, salt, cherry juice blend, port wine or additional cherry juice blend, dried tart cherries, honey, salt, frozen pitted dark sweet cherries, thawed and halved, cornstarch, water, almond extract, sweetened whipped cream

flour, unsweetened dutch cocoa, baking powder, salt, unsalted butter, softened, sugar , plus, sugar (i use splenda blend for baking, use half the amount of ), egg, freshly grated orange zest, fresh orange juice, chopped walnuts, toasted

whole wheat pastry flour, all-purpose flour, unsweetened cocoa powder , sifted, baking powder, non-hydrogenated soft tub margarine, splenda brown sugar blend , sugar substitute, eggs, mint extract or 1 tsp pepper, semisweet mini chocolate chips, melted

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

all-purpose flour, sugar, unsweetened cocoa powder, american-style or 3 tbsp dutch-processed cocoa powder, semisweet chocolate (55% - 75% cacao) or 3 oz bittersweet chocolate, coarsely chopped, chocolate , chopped into mini chip-size pieces divided, unsalted butter or 1 1/2 tbsp canola oil, granulated sugar, light corn syrup , blended with, lukewarm water, vanilla extract, salt, egg, chopped toasted walnuts

sugar, all-purpose flour, cinnamon, baking soda, salt, buttermilk, unsalted butter, unsweetened cocoa powder, eggs, beaten to blend, vanilla, unsalted butter, unsweetened cocoa powder, buttermilk, instant espresso powder, vanilla, cinnamon, powdered sugar, chopped toasted pecans

king arthur unbleached all-purpose flour, baking cocoa, baking soda, reduced-fat creamy peanut butter, canola oil, sugar, sugar blend, fat-free milk, white vinegar, vanilla extract, reduced-fat creamy peanut butter, reduced-fat butter, sugar, baking cocoa, fat-free milk, vanilla extract, salt, jimmies or sprinkles, optional

sweet onion, finely chopped, poblano peppers, chopped, minced garlic, red kidney beans, rinsed, black beans, rinsed, chickpeas, rinsed, frozen corn kernels, smooth salsa , chipotle or 1 (16 oz) jar roja salsa, tomato sauce, water, cocoa , chili spice blend or 2 tbsp unsweetened, salt free chili powder, ground cumin, chopped cilantro

olive oil, onion, chopped, garlic, finely chopped, beef , arrachera (arrachera marinade), lean ground sausage (like jimmy dean), stalks celery, chopped, poblano pepper , chiopped, red peppers , roasted, peeled and chopped, cumin, chili powder , adjust to taste (i use a blend of ancho, new mexico and spice island ), oregano, tomatoes, diced , do not drain, cocoa (i use dark ), black beans, drained and rinsed, jalapenos, seeded and diced , adjust to taste, chipotle adobo sauce , adjust to taste, broth, dark beer , plus more as needed, tomato paste, salt , to taste, fresh lime, cilantro cream (see ), cheddar cheese, shredded (optional)

granulated sugar, gluten-free flour blend of choice (try our, high-protein , gluten-free flour blend, below), unsweetened cocoa, gluten-free baking powder, xanthan gum, salt, warm milk of choice (plain rice, soy, almond), vegetable oil, light brown sugar, boiling water, living without s high-protein , gluten-free flour blend, bean flour , chickpea flour or soy flour, arrowroot starch , cornstarch or potato starch, tapioca starch/flour, white or brown rice flour, blend all ingredients together. store in the refrigerator until used .

unsalted butter, semisweet chocolate chips, eggs, pure vanilla extract, sugar, purple puree (see make-ahead recipe below), flour blend (equal parts whole wheat, wheat germ, and white flour), rolled oats , ground in a food processor, unsweetened cocoa powder, salt, butter or non-stick cooking spray, extra boost : 1 cup chopped walnuts

gelatin, cold water, boiling water, stevia, blend or 3/4 tsp stevia extract, cocoa powder, heavy whipping cream, vanilla

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.

robin hood nutri-flour blend (or white whole wheat) flour, tapioca flour, unsweetened cocoa powder, baking soda, baking powder, salt, non-fat soy milk (i used so good trim), vinegar, brewed, cold espresso, light brown sugar, powdered stevia extract, applesauce, dried cranberries (i used cherry-flavoured ones!), good quality, 70% cocoa chocolate, melted

butter, softened, sugar, sugar blend, eggs, buttermilk, unsweetened applesauce, vanilla extract, king arthur unbleached all-purpose flour, quick-cooking oats, baking cocoa, baking powder, salt, chopped walnuts, butter, cubed, baking cocoa, fat-free milk, sugar