Ingredients
Directions
Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda. Gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes about 2 dozen ample cookies.
Tagged:
sunrise baking cocoa,
white chocolate buttons
Ingredients
- 1/2 cup sweet rice flour
- 1/4 cup finely ground pecans
- 3/4 cup sugar (brown or white)
- 1/2 cup Sunrise Baking Cocoa
- 1/2 cup dairy-free margarine
- 2 large eggs
- 1 tsp. salt
- 1 tsp. vanilla
- 1/2 cup chopped diary free semi-sweet chocolate chips or 70% chocolate buttons
Directions
Melt margarine in a microwave safe bowl, then stir in the remaining ingredients. Add chips or chopped-up buttons. Spread into an 8”x8” greased baking pan. Bake at 350°F for 30 minutes. Allow to cool. Makes approximately 16 2” brownies. You could substitute almonds or other nuts for pecans, if desired. No one will know they’re gluten-free if you don’t tell them!
Tagged:
sunrise baking cocoa
Ingredients
- 1/4 pound of butter
- 1 cup granulated sugar
- 1/3 cup Sunrise Baking Cocoa
- 1 tsp. vanilla extract
-
1 cup heavy cream
- 1/8 tsp. salt
- 1 tsp. instant coffee crystals
- 2 Tbsp. dark rum
Directions
Melt butter in a medium sized heavy pot over low heat. Add sugar, cocoa, rum, heavy cream, and salt. Stir over medium heat until mixture comes to a boil. Add instant coffee and stir to dissolve. Reduce heat and let simmer for 5 minutes. Remove from heat and stir in vanilla. Cool somewhat, and serve while still warm or reheat for ice cream or other desserts. Remainder should be refrigerated or frozen.
Tagged:
sunrise baking cocoa
Ingredients
- 2 cups milk1 1/2 cups flour
- 1/2 cup Sunrise Baking Cocoa
- 6 Tbsp. powdered sugar
- 2 large eggs
- 2 Tbsp. melted butter
- 1/2 teaspoon real vanilla extract
- 1/4 teaspoon salt
Directions
Whisk all the ingredients together until the batter is completely smooth, then allow it to rest 20 minutes before cooking crepes.
Melt a little butter in a crepe pan or at least 10” skillet over medium-low heat. Add 3 Tbsp. of batter to pan and swirl around until crepe is at least 6-8 inches in diameter and quite thin. Cook for about 1 minute, or until loses its shininess and is lightly brown on the bottom. Flip, cook just until bottom is browning, then remove from pan. Fill with whipped cream, Nutella, or ice cream, dust with powdered sugar, and enjoy!
Tagged:
sunrise baking cocoa
Ingredients
- 2 cubes butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 3/4 teaspoon. peppermint extract
- 2 cups all purpose flour
- 1 cup Sunrise Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions
Preheat oven to 350°F. Lightly grease 2 baking sheets. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets.
Flatten balls slightly to 1 1/2-inch rounds. Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer to racks and cool. Store in an airtight container.
Tagged:
sunrise baking cocoa
