chocolate extract

Hot Chocolate Magic ☕

with hot chocolate season on the way, there are a lot of subtle ways to work a little magic into your mug! a compiled list of easy recipes to have some magic in your day

for all recipes, melt chocolate in the microwave, and mix in heated milk.

Caramel 🍬

½ cup milk, 5 oz. chopped milk chocolate, 3 tsps caramel, ¼ cup heavy cream.  for love, kindness, domestic works

Cinnamon Spice 🍃

1 cup milk,  5 oz. chopped dark chocolate, ¼ tsp cinnamon, a pinch cayenne pepper. divination, fortune, healing, power, prosperity, protection, psychic abilities, spirituality, wealth, and wisdom.

Orange  🍊

1 cup milk,  2 oz. chopped dark chocolate, ½ tbsp sugar, ½ tbsp grated orange peel. for beauty, divination, fortune, love, purification, and wealth.

White Lavender 🌾

1 cup whole milk, ½ chopped white chocolate, ¼ tsp lavender flowers. for chastity, happiness, love, peace, protection, and purification.

Peppermint 🍬

1 cup whole milk, ½ cup chopped milk chocolate, 1 peppermint candy.  for healing, love, psychic abilities, and purification.

Pumpkin Spice 🎃 

1 cup whole milk,  1 tsp. chocolate powder, ½ tsp pumpkin spice, 1 tsp. maple syrup.  for banishment, divination, healing, prosperity, and protection

Hazelnut 🌰

1 cup whole milk, a pinch salt, 1 tsp cocoa, 2 tbsp nutella or ¼ tsp hazelnut extract.  for fertility, protection against evil, creativity, intuition, and psychic abilities

Vanilla 🌾

½ cup milk, 5 oz. chopped milk chocolate, 1 tsp vanilla extract. for happiness, love, and lust.

Peanut Butter 🌰

1 cup skim milk,  2 oz. chopped dark chocolate, ¼ cup peanut butter, add cream to taste. for wealth, love, and fortune.

Zach Imagine #4

Zach being secretly in love with you, his best friend.

A/N : I tried. I hope you enjoy!

-

“You look really pretty today, y/n.” Zach smiles at you in awe. He loves the way you have the effect of taking his breath away even when you’re in sweats and a hoodie with no make up on and a messy bun.

You punch his arm lightly, “Shut up Dempsey.” You get into his car as he drives to the nearest gas station.

-

“Maybe I just wasn’t good enough for him.” You cry onto Zach’s shoulder.

 “Y/N he was a douche, and you are way out of his league. You deserve the world and he couldn’t give it to you and that’s his mistake. ” Zach stroked your hair.

-

“Let’s make a deal Y/N.” Your ears perked and you looked at your best friend, you nodded your head.

“If we both don’t have dates by the winter formal, we’ll go together.” You agreed, little did you know he didn’t try to get a date, and he made sure all his friends kept an eye out for anyone who even thought about asking you to the dance.

-

“Wow,” he breathed as he saw you in your dress.

“You’re not looking too bad yourself, Dempsey,” you chuckled as you and Zach got into his car.

-

“He’s not a good guy, Y/N! He’s not a relationship type.” Zach yelled.

“Maybe I don’t want anymore relationships.”

“I know you Y/N, you’re a nice girl, you’re more committed to relationships than Juliet was committed to Romeo!” 

“Maybe, you don’t know me at all. Have you thought of that?” Zach walked out of her room and slammed the front door. He wasn’t going to say anything he would regret.

-

“How’d your non-relationship thing go?”

“I walked into his room and he was naked, I ran out of his house screaming. I am scarred.”

-

“Zach please talk to me.”

“Not in the mood.”

“I’m your best friend you can tell me anything.”

“You wouldn’t understand.”

“Really? Try me.”

“I’m in love with this girl. In fact, I am so in love with her, it actually hurts because I know she will never feel the same.”

-

“I got you something to get through your AP BIO test!” Zach smiled wide and pulled out a cupholder from monet’s.

“Zach you are a freaking life saver,” You hugged him tight and grabbed your everyday order, hot chocolate with vanilla extract, whip cream, caramel, and sometimes sprinkles.

-

You walked past a bunch of seniors, they whistled and hollered at you. You felt extremely disrespected and uncomfortable. You told Zach about it.

“How many guys were there?”

“How’d they look?”

“Can you describe them?”

“Zach, really, it’s fine.”

“No, it’s not. What if they do it again?”

“They won’t,” You hoped.

-

“Zach I think I like Montgomery.”

“Oh.”

-

“Zach,” She sobbed through the phone.

“Y/N? What’s wrong?”

“He’s cheating on me,” she sobbed harder. 

-

“I’m going to beat your fucking ass Montgomery,” Zach said ready to charge at him. Until Justin pulled him back.

“HEY! HEY! What’s going on here?”

“He’s cheating on Y/N,” anyone could see the steam coming from Zach.

“Jesus, Montgomery. What the fuck is wrong with you?” Justin glares at Montgomery.

“She said she loved me. It’s been only 3 months,” Montgomery scoffed.

“So what? You throw her away because she has feelings?” Zach shoves Montgomery.

“She didn’t put out. Plus we all know how much you’re so in love with her,” he pauses and venomously smirks. “I guess now we both know how it feels to see someone you love ruined.”

Zach punches Montgomery in the face and leaves.

-

“Hey, hey. It’s okay. You’ll be okay, Y/N,” He says as he hugs you, tightly. “He’s dumb. He’s not worth your tears. You’re smart, independent, and a bonus is you’re really beautiful. You’re the most caring person, your smile could light up any room and your laugh? It’s the best song I ever heard. You’re going to find someone, someone who loves you so much and they’ll never purposely hurt you.” 

“Where does a guy like that come along?” 

I’m right here.

Homemade Vegan Chocolate Extract

Do you love chocolate?  I mean really love chocolate?!  Well I do!  So much so that I eat chocolate everyday, I have too.  Chocolate makes me happy.   So, when I learned that you could make chocolate extract I was stunned!  My mind filled with images of chocolate chip cookies, chocolate cakes, and chocolate brownies.  I thought, I’ve got to make this, and fast! 

But I have found that you have to have patience in making any kind of extracts.  You have to let the extract brew for at least a month.  Don’t let that stop you though, if you start now your extract will be ready in time for Halloween baking.  The chocolate extract when finished smells like chocolate utopia and is a little creamy and so smooth.  The extract will add that extra kick of chocolate to your baking that will put any dessert over the edge, in a good way!

Also, a very good reason to make your own extracts, is that for sure you know it will be vegan.  Not all vodkas are vegan, and you can make it organic.  It’s a win-win! Ingredients: 1 cup organic vegan vodka  ¾ cup organic cacao nibs You will need a glass bottle that has a secure lid.  A mason jar works very well. When extract is finished brewing I suggest storing it in an amber bottle. Method: In a large glass bottle add vodka and nibs.  Seal and gently swirl mixture. Place bottle in a cool dark place.  Swirl mixture every few days. After 1 month, strain extract through a fine sieve.  Pour extract into a bottle and keep stored in a dark cool place, like your pantry.  You can disgard the nibs.
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Vegan Pumpkin Spice and Chocolate Cookie Dough :)

Ingredients:

3 heaping tbsp almond flour

3 tbsp maple syrup

2 tbsp coconut flour

1tbsp flax seed

½ tbsp coconut oil

(Pumpkin spice)

1 medjool date, chopped

2 tbsp cacao nibs

½ tbsp pumpkin spice 

1 tsp vanilla extract

(Chocolate coconut)

2 tbsp cacao powder

2 tbsp coconut flakes

-

Directions:

1. Combine and mix ingredients in bowl.

2. Knead dough to desired consistency, adding maple syrup as needed.

3. Enjoy!

5

Rather Wobbly Cupcakes, from The Shepherd’s Crown by Sir Terry Pratchett!

Ah yes, Nanny Ogg really isn’t a woman to mince her words, and Magrat isn’t a woman to mince her thoughts, neither:

There was also a plate of rather wobbly cupcakes. [It appears a fact of life that if two or more well-born ladies should gather together, cupcakes are essential. Otherwise the ceiling might fall on them.]

‘I made these,’ Letitia said proudly. 'Yesterday. From a recipe in Nanny Ogg’s new cookbook - you know, A Lot of What You Fancy Makes You Fat.’

She coloured a little, and her hand crept self-consciously to her bodice, where it was clear that when curves were being handed out, Letitia had been at the end of the line.

Magrat took a cake by its little case rather carefully. Some of Nanny Ogg’s recipes could include … unusual ingredients, and she already had three children.

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Layered matcha 🍵 and chocolate 🍫 pancakes 🥞 Sunday ! How good does this stack look with fluffy pancakes, fresh fruit, warm berries and coconut shreds ✨ My Sunday is spent studying home for a lot of assignments before the end of the semestre. Hope your weekend is more exciting ! Recipe for around 12 pancakes : 1 + ¼ cup plant based milk whisked with 3 tablespoons of lemon juice 1 cup flour 1/3 cup sweetener of choice 1 teaspoon baking powder Optional : 1 teaspoon matcha, 1 tablespoon chocolate powder or vanilla extract Le the milk and lemon juice sit while you combine the dry ingredients. Pour in the liquid and whisk until your dough is nice and thick without lumps. In a non stick pan, pour the batter and flip when bubbles are starting to form at the surface (should take about 20-30 seconds)

How to Have the Biggest Breakfast EVER While Dieting 💪

Okay so this recipe is going to be for a super big bowl of OATMEAL!

If you are an athlete (or anybody) oatmeal is probably a staple in your diet, because of its healthy complex carbs, and the amazing base it gives you to add flavors and toppings.

However, when you’re dieting that one cup of oatmeal starts to become less filling and sad, so here’s how to decease calories of your oatmeal, increase the size of it, and make it DELICIOUS!

Ingredients:
-1/2c rolled oats
-1 cup steamed riced cauliflower
-1 serving of your fave protein powder
-¼ of a package of any sugar free jello pudding mix you like (I used the white chocolate flavor)
-vanilla extract
-stevia (optional)
-dash of cinnamon

Directions:
Cook your oats on the stove top with A LOT OF water and let them cook longer than usual so they absorb most of the water. Add in your vanilla extract and cinnamon. Add in the cauliflower and stir until the oats are as cooked as they’re gonna get. Add in your protein powder and stir and add water if it becomes too chalky and dry. Feel free to add in a little extra water because you’re also adding in that pudding mix right about now. Mix it up and let it simmer on the lower temperature for a bit. Transfer it into a bowl (probably a bigger bowl than usual!) and let it set for awhile so it cools down but also so the pudding mix will thicken it up a bit. Once it’s cooled, enjoy!

Notes:
The macros will vary according to what type of protein powder you use but mine is fairly high in calories and it still came out at under 350 calories. If you’re not dieting this is still a GREAT recipe because it will fill you up! I would recommend you add fruit or nuts on top to just add more calories if you need it.

A world where you can have cookie dough for breakfast with no regrets is my kind of world 🍪

Recipe:
6oz vanilla (or plain) Greek yogurt
1.5 tbsp peanut butter (or any nut butter you prefer)
1 tsp honey
1/8 tsp vanilla extract
Chocolate chips (however many you’d like, I used a few dark chocolate ones)
Pinch of salt

Combine everything and enjoy!

Raw Cupcakes with Cacao Frosting

One of the best aspects of a raw diet is that you can eat as much as you like.  So when it’s time for dessert, I say keep it coming! No guilt here, these cupcakes are fudgy, chocolatey, moist, and delicious!

Ingredients for cupcakes:

1 cup organic oats, ground into flour
6 organic fresh dates, pitted
2 T organic raw cacao powder
¼ t organic pure chocolate extract

Method:

Line a muffin pan with 6 cupcakes wrappers; and set-aside.

Place oat flour, dates, cacao, and extract into a food processor.  Process until a firm dough forms.  

Evenly divided the dough into the 6 wrappers.  Press down the dough and slightly up on the sides of each wrapper.

Set-aside and make the frosting.

Ingredients for frosting:

6 organic fresh dates, pitted
1 cup filtered water
¼ cup coconut oil
¼ cup organic raw cacao powder
¼ t organic pure chocolate extract

In a high powered blender, place all frosting ingredients.  Blend until smooth.

Frost each cupcake.  You will have extra frosting, so cover and store in the refrigerator.  Use extra frosting on other desserts or use as a dip for sliced apples!

Keto Tiramisu Popsicles

Ingredients (makes 8 servings):Popsicles:

  • 2 cups mascarpone or creamed coconut milk (500 g / 17.6 oz)
  • ½ cup coconut milk, BPA-free or heavy whipping cream (120 ml / 4 fl oz)
  • ½ cup strong brewed coffee, chilled or caffeine-free chicory coffee (120 ml / 4 fl oz)
  • ½ cup Erythritol or Swerve, powdered or other healthy low-carb sweetener from this list (80 g / 2.8 oz)
  • 15-20 drops liquid Stevia extract (Clear or Chocolate)
  • 1 tsp rum extract or 2-4 tbsp dark rum

Coating:

  • ⅓ cup coconut oil, melted (73 g / 2.6 oz)
  • ⅓ cup cacao powder, unsweetened (28 g / 1 oz)
  • ¼ cup Erythritol, powdered (40 g / 1.4 oz)
  • Optional: stevia to taste

Note: This recipe makes 8 popsicles - one popsicle is about ½ cup of the mixture. You can usealmond milk instead of coconut milk but the result won’t be as creamy and will contain less fat.

Instructions:

  1. Place the mascarpone, coconut milk and Erythritol into a mixing bowl. Add the chilled coffee.
    Instead of regular coffee, you can use this natural caffeine-free instant coffee made from roasted chicory - it’s the best coffee alternative I’ve tried.
  2. Add the rum extract and stevia.
  3. Using a hand blender, pulse until smooth. Scoop the mixture into popsicle molds and add popsicle sticks. Place in the freezer for 3-4 hours.
    Each popsicle I made is about ½ cup. I used both large popsicle molds (½ cup) and small popsicle molds (¼ cup) and made 12 servings. Nutrition facts are calculated based on 8 large popsicle molds.
  4. Prepare the chocolate coating. Add the cacao powder and powdered Erythritol to the bowl with melted coconut oil. Mix until well combined. Make sure the coating is at room temperature before you coat the popsicles with it.
  5. After 3-4 hours, remove from the freezer and pop the popsicles out of the molds. To prevent the popsicles from melting, I prefer to place them back in the freezer and cover them in chocolate in batches.
  6. Using a spoon, cover with the melted coconut chocolate mixture. Place back in the freezer or…… enjoy immediately!
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New video! Made Licorice Wands from Harry Potter today on Nerdy Nummies! 

Licorice Wand Recipe (Yields: 1 Dozen)

INGREDIENTS:

-1 stick Butter

-1 cup sugar

-¾ cup dark corn syrup

-½ cup sweetened condensed milk

-Pinch Kosher salt

-¾ cup Bread flour

-2 Tbsp. anise extract

-Chocolate brown food coloring

DIRECTIONS:

1. In a sauce pot, mix the butter, sugar, corn syrup and sweetened condensed milk until well combine and place in a candy thermometer.

2. Heat to 260F, stirring occasionally to make sure the sugar isn’t burning.

3. Once it reaches 260F, whisk in the flour and anise quickly, as the flour will brown from the heat of the sugar.

4. Pour into an 8” square cake pan that is lined with parchment and sprayed.

5. Chill for 20 minutes, then remove the licorice from pan and cut with knife to create long thin triangles.

6. Twist the triangles into the want shape and place back onto a lined sheet tray. Chill another 20 minutes to set.

4

I cannot handle what has happened this week, so I seek relief in chocolate. Vegan dark mocha cupcakes with a generous dash of cayenne to remind me of the dumpster fire that is the White House right now. On top is a vegan chocolate ganache with coffee extract and raw cacao nibs.

The pumpkin-in-chief hides in his private golf club while bombs go off and his party changes the rules instead of playing the game. No one will save us but us. And we’ve got to do something.

3

Happy Wife, Happy Life Chocolate Cake from Julia Turshen’s Small Victories 

Makes one two-layer 8-in [20cm] cake

This is Grace’s favorite cake and I bake it often for that reason. A mash-up of recipes inspired by my favorite food blogs, it’s incredibly easy to make and is decadent without being too heavy or too sweet. The frosting, a total small victory because of its simplicity and ingenuity, was inspired by a post that I bookmarked years ago from Deb Perelman’s Smitten Kitchen. To make it, you simply whisk together room temperature sour cream with melted chocolate and a little maple syrup. How smart is that? The cake itself, a riff on one from Jenny Rosenstrach’s Dinner: A Love Story, is a classic “dump cake,” (the worst name ever, I know), which means you put everything in one bowl and stir it together. Small victory: No huge mess, no creaming butter and sugar, no fuss whatsoever. I use raspberry jam in between the layers, but you could swap it for any flavor jam you like (or make an extra batch of frosting and use that). A great sum of simple parts, this is my kind of baking. This cake is great right away after you assemble it, but is truly at its best served cold out of the refrigerator.

CAKE
1¼ cups [150 g] all-purpose flour
1 cup [200 g] sugar
¾ cup [75 g] Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
8 Tbsp [110 g] unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup [240 ml] strong black coffee, at room temperature
1 cup [240 ml] buttermilk or plain yogurt
1 tsp vanilla extract

FROSTING
¾ cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup [180 ml] sour cream, at room temperature
1 Tbsp maple syrup

½ cup [160 g] raspberry jam (seeded or seedless, whatever your preference)
Raspberries for serving (optional)

To make the cake: Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (my friend Larry suggests using a cup measure to be accurate).

Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.

To make the frosting: Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.) Remove from the heat and whisk in the sour cream and maple syrup. The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top). Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.

Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.

SPIN-OFFS

FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.

FOR VANILLA CAKE, leave out the cocoa powder and coffee.

FOR THE QUICKEST VANILLA FROSTING, whip ½ cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.