the flours, brown sugar, baking cocoa, baking powder, baking soda, salt, cinnamon and nutmeg
Scoop a tablespoon of baking cocoa into your cup/mug. (more
part cookie dough. Knead in baking cocoa until thoroughly combined.
Shape
Grease pan.
Melt butter and baking cocoa. Stir well. Add sugar and mix. Add eggs, one at a time, and beat. Stir in vanilla, flour and salt. Fold in nuts.
Put in pan.
Bake at 350\u00b0 for 25 minutes.
Grease glass baking dish lightly with extra virgin
ombine flour, baking powder, baking soda, xanthan gum, salt and baking cocoa.
Gradually
Preheat oven to 350\u00b0F.
In a small bowl, mix together baking mix, white sugar, and cocoa.
Stir in milk and vanilla (batter will be stiff).
Divide batter between two greased 8 to 10 inch custard cups.
For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
Bake at 350\u00b0F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
If desired, top with ice cream and dust with extra baking cocoa.
ugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with
ogether the flour, baking soda, baking powder, salt and the baking cocoa (optional). Set
bowl, sift together flour, baking cocoa, baking soda and salt; set aside
n vanilla. Combine flour, baking cocoa, baking powder, baking soda and salt. Add to
ablespoons cocoa and the vanilla.
Place mini foil or paper baking
Preheat to 350. Spray 9x13' baking pan with cooking spray.
Stir butter, sugar and water together until combined. Add eggs and vanilla.
In separate bowl, combine flour, cocoa, baking powder and salt. Stir in nuts, if using.
Stir dry ingredients into butter mixture until combined, place in prepared pan.
Bake 18 to 25 minutes until toothpick comes out with little crumbs attached, but not wet.
anilla.
Combine the flour, baking cocoa, baking powder, baking soda and salt; add
single layer on a baking sheet, and bake in preheated
Heat oven to 375 degrees.
Line muffin cups with paper.
In a large mixing bowl, beat shortening and sugar until light and fluffy.
Add in eggs and vanilla, beat well.
Sift together flour, cocoa, baking soda and salt.
Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
Stir in mini chocolate chips.
Fill muffin cups 3/4 full with batter.
Bake for 20-25 minutes, or until cupcakes test done.
remove from pans to wire rack and cool completely before icing.
br>Mix together flour, baking soda, salt, baking cocoa and pecans.
Add
In a bowl (or 4 cup glass measuring cup is easier) add powdered sugar and cocoa.
Cut in soft butter with a knife or fork.
Add vanilla.
Using mixer beat until fluffy.
Add the milk or cream now until spreadable consistency is achieved.
Frost COOLED (if warm it will melt the butter) cake, cookies, brownies, whatever!
I use this recipe for my Moist Fudgy Cocoa Brownies.
Yummy!
Bake brownie mix according to package directions. While the brownie mix is still hot sprinkle with mini marshmallows. Combine butter, baking cocoa and milk in medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk and boil one minute. Remove from heat and stir in powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely then cut into squares.
lour two 9 inch round baking pans or one 13x9 inch