dark cocoa powder

Nintendo Switch Cookies


Yields 12 cookies

The things you’ll need

Ingredients
  • 2 ¾ cups all purpose flour
  • ½ cup + 2 tablespoons dark cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup unsalted butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Black candy pearls
  • Black licorice gumdrops
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Baking sheet lined with parchment paper
  • Rolling pin
  • Pastry brush
  • Rounded rectangle cookie cutter
  • Red, blue, black, grey royal icing in decorating bags fitted with #2 tips

Let’s get started!

  1. Preheat oven to 350ºF.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, use a hand mixer to beat butter until softened. Add sugar and beat until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extracts and mix until well combined.
  5. On low speed, beat in the dry ingredients and mix until well combined.
  6. Shape the dough into 2 disks about 1 inch thick. Wrap the disks in plastic wrap and refrigerate for at least 1 hour up to overnight.
  7. Roll dough out on floured surface to ¼ inch thick. Use a rounded rectangle cookie cutter to cut out cookies and place them on a baking sheet lined with parchment paper.
  8. Freeze cookies for 10 minutes.
  9. Bake for 12 minutes, rotating during baking.
  10. Remove cookies from oven and cool for 2 minutes on baking sheet. Transfer to a wire rack to cool completely.

Time to decorate!

  1. Use black royal icing to pipe the outline of a rectangle in the middle of each cookie. Pipe a smaller rectangle outline inside of the first.
  2. Pipe a blue outline on the left side of each cookie and a red outline on the right.
  3. Allow the outlines to dry and then fill in the screen with black and grey royal icing.
  4. Cut 24 gumdrops in half.
  5. Fill in the blue outline with blue royal icing and then quickly place the rounded gumdrop half and two pearls into the icing. Do the same for the red side.
  6. Use black royal icing to add fine details. Repeat decorating steps for the rest of the cookies.
  7. TaDa! These Nintendo Switch Cookies give you the perfect excuse to play with your food!

Dairy Free Chocolate Pudding

It happens. It’s 4 PM and you’re PMSing hard. You’ve done dynamite all day, have an itch you want to scratch, but don’t want to drop a bomb down a well. It’s OK. This pudding is dairy free, high in iron, high in calcium, and can be sugar-free if you prefer that. It feels and tastes every bit like pudding while being a bit lighter than your store-bought counterpart.

  • 3 TBSP cornstarch (curious to try arrowroot powder)
  • 2 TBSP water
  • 1 ½ cups almond milk
  • 3 TBSP dark cocoa powder
  • ¼ cup sweetener (I used stevia)
  • 1 tsp vanilla extract
  • ½  tsp espresso powder

Directions: Dissolve cornstarch in water. In a large saucepan, combine all the ingredients including the cornstarch slurry and stir frequently until it begins to bubble. Reduce the heat to low and continue stirring until it begins to thicken. Let it cool for a few minutes before transferring to the fridge and letting it cool and thicken more. Split with a friend or keep it all to yourself.

2010 CVNE “Cune” Gran Reserva Rioja

It’s barbecue time! Red and black cherries, wood notes of vanilla, dark tea, dried spices, and licorice on the nose. Fresh, bright cherries, raspberries, red licorice, and dried herbs on the palate. Very bright acidity balances other notes of wood and dark cocoa powder. 

4/5 bones

$$$

Tempranillo, Mazuelo, Graciano

13.5% abv

Rioja, SPAIN

youtube

GIANT MOLTEN CHOCOLATE CAKE
Servings: 8 INGREDIENTS

1 box chocolate cake mix
1 cup water
⅓ cup oil
3 eggs
2 cups heavy cream
16 ounces dark chocolate
Cocoa powder, to serve

PREPARATION
1. Preheat the oven to 350˚F(175˚C).
2. In a large mixing bowl combine the cake mix with the water, oil, and eggs, and stir until well combined.
3. Transfer the mixture to a well greased bundt pan and bake for 35-45 minutes, or until a toothpick comes out clean.
4. Heat the heavy cream in a small saucepan until just boiling.
5. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
6. Invert the bundt cake onto a serving dish.
7. Pour the chocolate ganache in the center hole allowing it to overflow and cover all of the cake.
8. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
9. Enjoy!

The Signs as My Starbucks Drinks

Aries: Hot Cocoa boiiii

Taurus: Hot Caramel Macchiato (soy, extra caramel, no foam)

Gemini: Mango Black Tea Lemonade (the bomb.com)

Cancer: Green Tea Frap

Leo: Cinnamon Dulce Latte

Virgo: Caffe Americano (Venti lmao those days)

Libra: That one time I got the Java Chip with the mint flavor cause there was no dark cocoa powder for Mmmf

Scorpio: Midnight Mint Mocha Frap (MMMF, my go-to drink tbh)

Sagittarius: Coconut Milk Mocha Macchiato

Capricorn: Strawberry Green Tea Lemonade

Aquarius: That one time I got a Dragon Frap

Pisces: S'mores Frap

Protein Pops

You can pretty much put whatever the hell you want to in these. My calorie calculations are for adding in a greens powder, unsweetened cocoa powder, and fiber powder (which does give a gritty texture), but you don’t need to include those and you’ll end up with fewer calories if that’s what you’re looking for. 

The Basic Recipe
-unsweetened vanilla almond milk (or any other kind of milk), about 200mL
-200g of your favorite fresh or frozen fruit (I used frozen strawberries [leaves and all] and frozen blueberries)
-1 serving of your favorite protein powder (any flavor, I used unflavored)

The basic idea here is to have just enough liquid to cover the frozen fruit, and then you blend it together. If you prefer a less creamy, more fruity treat then replace the almond milk with orange juice or another juice of your choice. Freeze and enjoy.

Ideas
-cherries + 90% dark chocolate pieces (cocoa powder or chocolate protein powder optional)
-avocado + vanilla stevia
-banana + PB2 (or other peanut butter powder, including PB protein powder)
-strawberries + PB2  (or other peanut butter powder, including PB protein powder)
-raspberries + blackberries + blueberries
-coconut + 90% dark chocolate pieces (cocoa powder or chocolate protein powder optional) + coffee powder
-bananas + matcha green tea powder
-oranges + vanilla stevia
-mango + avocado
-papaya + passion fruit
-pumpkin + pumpkin pie spice (or just add cinnamon and nutmeg to taste)
-chocolate protein powder + chocolate oat milk (or other chocolate non-dairy milk) + 90% chocolate pieces

Gluten (and dairy) free chocolate cake mix.

For @felren13 and anyone else that might have been interested.

Yields two 8-9inch round bakes for tiered cakes. (or a rather flat brownie mix)

Ingredients:

  • 1 ½ cups of all purpose gf flour or rice flour blend
    (rice flour can be quite gritty at times, but can be ground down in a food processor which is what I do for my bakes, almond flour can also be used for a smoother blend but it makes the cake very gooey and hard to set)
  • 1 ½ cups baking sugar (castor sugar in the UK)
  • 1 cup cocoa powder
    (dark is best, if you’re in the US and can get your hands on double dutch it’s a little less acidic than regular baking cocoa I’ve found over here, but if you can’t get hold of dutch use boiling water, I’ll explain why.)
  • 2 ½ teaspoons baking powder (not soda! these two are not interchangeable)
  • 1 teaspoon salt
  • 1 teaspoon of xanthum gum
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 1/3 cups water (boiled and let to cool a little, boiling water is the best way to bring out the full flavor of cocoa powder, and also reduce the acidity in US chocolate baking powder. Just be sure to add it slowly or you’ll scramble your eggs)
  • 2 teaspoons of vanilla extract (make sure it’s gf, some cheaper ones aren’t)

Method:

  • Preheat your oven to 350°F (180′c) and lightly grease baking pans.
  • In a medium sized bowl, mix together your dry ingredients, and in another whisk your eggs, vegetable oil and vanilla extract together and gradually add the water so as not to scramble the eggs. An electric mix will get the best results, but if you’re patient and able, hand whisking will work too.
  • Gradually add in the dry mix, one cup at a time, and beat until well mixed and smooth.
  • Pour mixture equally into your pans, measure if you have to.
  • Bake for 30-35 minutes or until the sponge springs back to touch and a toothpick inserted at the center comes out clean, then leave to sit outside the oven still inside the tins for 10 mins.
  • After 10 mins remove the cake from the tins and leave them to cool on wire rack. Cake should stay moist for up to 2-3 days if kept airtight

If you want a good frosting for it, then 200ml of heavy whipping cream + 200g of chocolate chips, heated over a low heat and whisked until smooth then left to cool 2-4 hours in the fridge (though overnight works best) makes a good filling and outer frosting, though it’s not dairy free. If you do this then the cake needs to be refrigerated, but will last nicely in the fridge (covered with foil) for 3-4 days.

2

Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting

These are the same cupcakes I made for my friend Jessica except they are now for my friend Allison’s birthday. The salted caramel frosting is nearly the same as before, but instead, a more thick caramel was made and the frosting is now much thicker, less pillowy, still delicious. 

Ingredients for Brownies

1 1/3 cup unbleached, all-purpose flour

¾- cup Hershey’s special dark cocoa powder

½ tbsp ground coffee or espresso powder

1 ½ cup granulated sugar

1 ½ cup light brown sugar

¾ cup butter (1 ½ sticks), softened at room temperature

4 large eggs, at room temperature (it is crucial that you DO NOT use cold eggs)

3 tbsp sour cream

½ tsp salt

1 tsp vanilla extract

Ingredients for Frosting

½ cup + 2 tbsp heavy cream

1 cup brown sugar

1 tsp vanilla

8 tbsp (1 stick) salted sweet cream butter

3 cups powdered sugar

Fleur de sel (French sea salt) or regular sea salt for garnishing

Directions for Brownies

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners and set aside

Sift your dry ingredients (flour, cocoa powder, and salt) into a bowl and set aside

In a large bowl or standing mixer fitted with a paddle attachment, cream your butter until it is smooth.

Once your butter is creamed, add in your sour cream and vanilla extract. Add in both types of sugar and mix thoroughly, and slowly begin adding in your eggs one at a time. Be sure to scrape the sides of your bowl and incorporate ingredients with a flat spatula as you go along

Finally, add in your dry ingredients and mix until your batter comes together.

Your batter WILL be dark so don’t worry

Evenly divide your brownie batter into the muffin tin and bake for about 20-24 minutes. You want the inside of the brownies to still be slightly wet but not UNDERCOOKED. Using a toothpick or a dry piece of spaghetti, check your batter, it should come out with CRUMBS and a small amount of batter on it, not a fully wet batter

Remove the brownies from the oven and allow them to cool for a few minutes while you make the ganache.

*The brownies will puff up when they bake but once they cool, they will slightly deflate and create a little dip/pocket which is a perfect place to put your frosting

Directions for Frosting

In a sauce pan, heat the heavy cream over medium heat. 

Once gently simmering, add in the brown sugar and butter, melting them together until most of the sugar crystals dissolve. 

Bring to a gentle boil and allow to do so for about 30 seconds-1 minute.

Remove from heat, add in 1 tsp of sea salt, and let cool completely before making frosting. 

In a standing mixer or large mixing bowl, add in the vanilla extract and slowly begin, ½ cup at a time, adding the powdered sugar.

(If you want to color your frosting, begin adding in your food coloring until your reach your desired color).

Be sure to scrape the sides of the bowl with a flat spatula to continue incorporating the ingredients.

If you want a very thick frosting, add in a small amount (maybe 2 tbsp) of cornstarch or arrowroot starch and be sure to incorporate fully. 

Once the frosting has thickened, give it a final stir and pipe onto your cooled cupcakes.

Garnish with sea salt.

Enjoy!

Happy Mother’s Day (frosting recipe included)

Happy Mother’s Day to all mothers out there

This is a chocolate chip/fudge cake, the cake is frosted with seriously the best frosting ever, here is the recipe for the frosting. There are many ideas you can use this delicious frosting with, sugar cookies sandwiched with frosting, cupcakes, parfait (add frosting in between your parfait dessert) or even use the frosting (add one tablespoon of heavy cream to thin out frosting) as drizzle for your mother’s day pancakes

:bulletred: The best buttercream chocolate frosting - Sweet, rich, and delicious!
¾ cup dark cocoa powder
3 ¼ cups powdered sugar
2-3 teaspoons vanilla
1 cup butter
1 tablespoon milk

4

Going thematic for tomorrow… it was spirit day today so doing gold and “black” cupcakes (our school colors)

Lemon Cupcakes with a Lemon custard filling and Double Dark Fudge Filled Cucpakes! 

Lemon Cupcakes:

  • 1 box lemon cake mix, 3 eggs, 1 cup water, 1/3 cup oil, ¾ cup flour, tsp extra lemon juice. Mix and bake @ 350 for 13 minutes. 
  • 1 box lemon pudding mix, ¾ cup water, 1 cup sugar, 2 tbsp lemon juice mix, ¼ can condensed milk, mix on medium heat stove until gelled. Add extra powdered sugar to thicken. Cut out holes in cake and pour custard in. 
  • 1 tub lemon frosting 1 cup butter 2 tsp lemon juice, extra food coloring if desired, 2-3 cups confectionery sugar. Mix and frost cupcakes. 

Double Dark Fudge Filled Cupcakes

  • 1 box devil’s food cake, 3 eggs, 1 cup water, 1/3 cup oil, ¾ cup flour, ¼ cup dark chocolate cocoa. Mix and bake @ 350 for 14 mins. 
  • 1 bag dark chocolate chips, ¾ can condensed milk, ¾ tsp cayenne pepper, ½ tsp red pepper flakes, 1 tbsp dark cocoa powder, melt on medium stove until smooth. Cut holes in center of cakes and fill with fudge!
  • 1 tub chocolate frosting, ½ stick soft butter, extra fudge, 2-3 cups confectionery sugar, ¼ cup dark cocoa powder. Mix and frost! 

For more recipes, check my tag!

2010 M. Chapoutier Agly Brothers B Côtes du Roussillon

Just being a cool fox here with this gem. Blackberries, dark olives, tapenade, some mushrooms, soil, a whiff of burnt ends, and dark cocoa powder on the nose. Full-bodied on the palate with ham hock, olives, and a tart blackberry finish. Really long lingering finish. Pretty in balance until late in the finish where you feel a bit of the alcohol. Almost a New World-esque wine in the Old World! I like!

4/5 bones

$$$

Carignan, Syrah, Grenache

15.5% abv

Côtes du Roussillon, FRANCE

2010 Château La Vieille Cure

Finding religion with this wine on Good Friday! Bouquet of red and purple fruit, plums, cocoa powder, dark potpourri, black tea, and caramel with whiffs of burnt embers, church pews, and incense on the nose. Not quite as complex on the palate but still some great notes of raspberry, blackberry, and plum with church pews. Nice soft mouthfeel. Really solid Old World Merlot - perhaps one of the best value Merlots out there? Try this wine if you want to figure out whether you like Old World Merlot or not. Dig into some lamb stew with it for good measure!

5/5 bones

$$

Merlot (some Cabernet Franc, Cabernet Sauvignon)

14.5% abv

Fronsac (Bordeaux), FRANCE

anonymous asked:

Hi, today marked my first day of being vegan (well, vegetarian, I slipped up after eating veggie chicken - it had egg white in it). It's only been one day, I had beans on toast twice, two bags of chips, the veggie chicken and half a plate of pasta. I'm so exhausted right now, I feel heavy and a bit light headed, I'm now flat out on the sofa and don't wanna get up. I also had palpitations earlier, I'm really concerned. I heard about a detox period, would that happen this soon?

Did you drink enough water today? or have a lot of caffeine? That’s a good amount of food not sure why you’d feel lightheaded. My first thoughts were dehydration or high stress/anxiety. I know anxiety effects people different, but those are some symptoms I get so I thought i’d throw it out there. I promise less than 24 hours of calling yourself vegetarian or vegan isn’t gonna make you feel that way unless you’ve eaten no food or not enough food (depending on your metabolism) which even omnivores would have that problem. There’s a ton of reasons why someone could feel lightheaded and/or have heart palpitations, if it continues for sure see your doctor! 

Protein - Nuts and nut butters, Seeds (Sunflower, pumpkin), Beans and lentils, Quinoa, Tofu/tempeh/seitan, Edamame, Cooked spinach and other leafy greens, Broccoli, Brown rice, Green peas, Hemp seeds, Artichokes, Plant milks (almond, soy, hemp etc), Chia seeds, Hummus, Oatmeal, Pastas, Avocado, Pineapple, Premade and homemade veggie burgers and more. Protein won’t ever be a problem if you’re eating correctly. Most of the countries we live in don’t experience protein deficiency, actually quite the opposite, Americans for one eat too much animal protein, which causes illnesses. You won’t experience protein deficiency unless your body is in starvation mode. Eat good foods, get enough calories. The protein deficiency thing is a huge myth, believe me.

Iron (pair with foods high in vit c for better absorption) - Blackstrap molasses. Soybeans/tofu, Cooked spinach and other leafy greens, Lentils, Sunflower seeds, Beans, Nuts (almonds, pine nuts, pistachios and more), Tahini, Dark chocolate/Cocoa powder, Dried fruit, Spirulina, Whole grains and more.

Obviously there’s more things to think about but people worry most about protein and iron. Detoxing is a possibility, especially with dairy because of the hormones and casein (which has an opiate effect on our brains). I don’t remember going through anything that dramatic at all, but I’ve read some crazy stories! Can read a bit here (x)(x)(x) take care love.