Type what you have

Ingredients

• ✓ cocoa powder
• greek yogurt
• white sugar
• half and half
• cinnamon
• cayenne pepper
• salt

Instructions

1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Ingredients

• ✓ cocoa powder
• white sugar
• cinnamon
• allspice
• flour tortilla
• butter
• peanut butter
• caramel dip
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ cocoa powder
• white sugar
• brown sugar
• evaporated milk
• corn syrup
• marshmallow
• vanilla extract
• butter
• pecan

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
4. 4 Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

By mintconditionherbfarm

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• chocolate cake mix
• chocolate milk
• canola oil
• egg
• espresso powder
• sweetened condensed milk
• half and half
• evaporated milk
• confectioners' sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
4. 4 Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour chocolate milk mixture evenly over cake. Allow cake to cool completely as liquid soaks into it.
5. 5 Sift confectioners' sugar and cocoa powder together in a bowl.
6. 6 Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on cake to serve.

By MrsFisher0729

Ingredients

• ✓ cocoa powder
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• kosher salt
• baking powder
• pequin chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Ingredients

• ✓ cocoa powder
• all-purpose flour
• white sugar
• baking soda
• cinnamon
• margarine
• vegetable oil
• water
• sour milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
2. 2 In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

By Valerie

Ingredients

• ✓ cocoa powder
• milk
• mixed bean
• brown sugar
• egg
• instant coffee granules
• cornstarch
• chili powder
• garam masala
• butter
• vanilla extract

Instructions

1. 1 Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
2. 2 Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.

By Lanilu

Ingredients

• ✓ cocoa powder
• white sugar
• butter
• vanilla extract
• salt
• egg
• cream of tartar
• baking soda
• cinnamon
• cayenne pepper
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.
3. 3 Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.
4. 4 Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.

By Brandi Rose

Ingredients

• ✓ cocoa powder
• cajeta
• all-purpose flour
• baking soda
• baking powder
• butter
• sugar
• egg
• coffee
• milk
• evaporated milk
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
2. 2 Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
3. 3 Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
4. 4 Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
5. 5 Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
6. 6 Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
7. 7 Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
8. 8 Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.

By gem

Ingredients

• ✓ cocoa powder
• butter
• sugar
• brown sugar
• egg
• instant coffee granules
• vanilla extract
• all-purpose flour
• cinnamon
• cayenne pepper
• salt
• baking powder
• cream of tartar
• chili powder
• coconut
• milk chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
3. 3 Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
4. 4 Drop batter by teaspoonfuls onto ungreased baking sheets.
5. 5 Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

By mkecupcakequeen

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• almond
• confectioners' sugar
• sweetened condensed milk
• instant coffee granules
• margarine
• vanilla extract
• egg
• sweetened condensed milk
• instant coffee granules
• water
• margarine
• salt
• cinnamon
• baking soda
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• vanilla extract
• milk
• confectioners sugar
• butter
• milk
• cinnamon
• baking soda
• salt
• instant coffee granules
• baking powder
• all-purpose flour
• vanilla extract
• egg
• butter
• brown sugar
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
3. 3 Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
5. 5 Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
6. 6 Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

By Erin Brocklehurst

Ingredients

• ✓ cocoa powder
• white sugar
• heavy cream
• heavy cream
• butter
• milk chocolate bar
• dark chocolate
• white sugar
• white sugar
• egg
• yogurt
• cinnamon
• flour
• almond
• butter
• butter
• dark chocolate
• red chile pepper

Instructions

1. 1 Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
2. 2 Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
4. 4 Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
5. 5 Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
6. 6 Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
7. 7 Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
8. 8 Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
9. 9 Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

By Ridiculina

Ingredients

• ✓ cocoa powder
• coconut oil
• honey

Instructions

1. 1 Lightly grease 8x8 inch baking dish.
2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

Ingredients

• ✓ cocoa powder
• white sugar
• coconut oil
• butter
• vanilla extract

Instructions

1. 1 Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

By ChefChef

Ingredients

• ✓ cocoa powder
• avocado
• banana

Instructions

1. 1 Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
2. 2 Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
3. 3 Chill in refrigerator for texture and flavor to develop, at least 1 hour.

By Beyker

Ingredients

• ✓ cocoa powder
• sugar
• water
• amaretto

Instructions

1. 1 In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
2. 2 Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

By Mary the Monkey

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• egg
• sugar
• margarine
• self-rising flour
• chocolate chunk
• raspberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
2. 2 Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4-cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into batter; spoon into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

By Arleigh

Ingredients

• ✓ cocoa powder
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 Whisk together sugar, cocoa, and cornstarch in a microwave-safe bowl. Whisk in milk, a little at a time, until no dry lumps remain.
2. 2 Cook in the microwave on high for 3 minutes. Stir well. Continue cooking and stirring at 1-minute intervals until shiny and thick, 2 to 4 minutes. Mix in vanilla.
3. 3 Press a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Place in the refrigerator to chill. Serve cold.

By Debra

Ingredients

• ✓ cocoa powder
• butter
• sugar
• evaporated milk
• vanilla extract

Instructions

1. 1 Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

By Lisa Kreft

Ingredients

• ✓ cocoa powder
• white sugar
• salt
• egg white
• chocolate chip

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
2. 2 In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
3. 3 Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

By Lauren

Ingredients

• ✓ cocoa powder
• white sugar
• all-purpose flour
• pecan
• semisweet chocolate chip

Instructions

1. 1 In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

By Sally

Ingredients

• ✓ cocoa powder
• sugar
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Combine sugar, flour, cocoa powder, salt, and baking powder in a resealable plastic bag or pint-sized jar. Seal and shake well to mix.

By Karen Barris Calabro

Ingredients

• ✓ cocoa powder
• banana
• powdered sugar
• vanilla extract
• instant coffee granules

Instructions

1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Ingredients

• ✓ cocoa powder
• white sugar
• chile powder
• cinnamon
• cayenne pepper
• milk
• heavy cream

Instructions

1. 1 Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
2. 2 Stir milk and heavy cream into cocoa mixture until well combined.
3. 3 Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

By Todd Marsh

Ingredients

• ✓ cocoa powder
• white sugar
• pecan
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Pour sugar into a clean and dry one quart jar. Press down firmly.
2. 2 Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
3. 3 Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

By Doreen

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• coconut
• all-purpose flour
• sugar
• baking powder
• salt
• masala chai
• canola oil
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
2. 2 Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
3. 3 Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

By Mochi Puffs

Ingredients

• ✓ cocoa powder
• coconut oil
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
3. 3 Pour the mixture into a candy mold or pliable tray.
4. 4 Refrigerate until chilled, about 1 hour.

By Linda

Ingredients

• ✓ cocoa powder
• white sugar
• all-purpose flour
• salt
• water
• olive oil

Instructions

1. 1 Stir sugar, flour, cocoa powder, and salt together in a mug. Add water and olive oil; stir until mixture is evenly moist.
2. 2 Cook in microwave for 1 minute 40 seconds. Serve topped with ice cream.

By Tankyy

Ingredients

• ✓ cocoa powder
• confectioners' sugar
• salt
• egg white
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
2. 2 Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
3. 3 Scoop batter by tablespoonful onto the prepared baking sheets.
4. 4 Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

By catmoore