Hi, Dianne! Some browsers (like Safari) have a reader view that you can click to just view the post without any ads. From there you can print the post, but it will still have the images. Another option is to just copy the text into a Word document and print it out from there.

Thank you, Sherry! I’m glad you’re enjoying the emails!

It’s fine to use one with more fat if you prefer, you don’t need to make any adjustments to your recipe. A cocoa powder with a higher percentage of fat will help your baked goods retain more moisture, so it’s a good option for things like cakes, cupcakes, or even brownies.

Hi, Mary! My recipe for red velvet cake uses natural cocoa powder, but the cocoa rouge cocoa powder from Guittard is dutch processed. It’s possible it may work because my recipe also uses buttermilk and vinegar, but like I mentioned in the post, you may not get the same rise as you would with natural cocoa powder. You could use cocoa rouge in a recipe like this one from King Arthur that uses Dutch process cocoa powder though.

Thank you.
Respectfully,
Mrs. Vu

Thank you, Margaret! I’m glad you found it helpful!