Salt 1
Cup Vanilla Chips 1 Cup Semisweet Chocolate Chunks 3/4 Cup Nuts (macadamia, blanched almonds, walnuts or pecans)
Not exact matches
From chocolate
chip cookie dough to classic
vanilla, we break down the calorie, sugar, and fat contents of each serving (1/2
cup) so you can make smart choices that won't derail your diet.
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon
vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate
chips — I used vegan mini-
chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1/2
cup unsalted butter, softened 1
cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure
vanilla extract 1 3/4
cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2
cups chocolate
chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
-LSB-...] chocolate
chips (Click here to buy fair trade chocolate
chips) 2/3
cups sweetened condensed milk (Click here for recipe) 1 teaspoon
vanilla 1
cup chopped -LSB-...]
1/2
cup butter 1/4
cup sugar 1/2
cup brown sugar 1 egg 1 teaspoon
vanilla 3/4
cup peanut butter (I used chunky) 1
cup flour 1 teaspoon baking powder Pinch of salt 1 1/4
cups chocolate
chips
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of
vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate
chips
1/2
cup soft, pitted dates - Warm water, to cover dates 1/2
cup sifted coconut flour 1/4
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2
cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4
cup + 2 tablespoons honey or agave nectar 1 teaspoon pure
vanilla extract 1
cup semisweet chocolate
chips
3 egg whites 1 teaspoon
vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon salt 3/4
cup sugar 1
cup miniature semi-sweet chocolate
chips 1/4
cup chopped walnuts or pecans
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons
vanilla 3 ounces white chocolate
chips confectionery sugar to dust over top of cake
Chocolate
Chip Coffee Cake 1 1/3
cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4
cup sugar 1/2
cup butter, room temperature 2 large eggs 1 tsp
vanilla extract 1/2
cup buttermilk 3/4
cup chocolate
chips
2 1/3
cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, slightly softened 1
cup packed dark brown sugar - I used light brown sugar 1/2
cup granulated sugar 2 large eggs 2 teaspoons
vanilla 2
cups coarsely crushed pretzel sticks 2
cups bittersweet chocolate
chips
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned pumpkin puree 1 egg 1 teaspoon
vanilla extract 1 1/2 -2
cups white chocolate
chips
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark chocolate
chips 1 large egg 1 teaspoon
vanilla extract 1/3
cup (80 ml) heavy cream
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate
chips 2
cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1
cup smooth peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure
vanilla extract Chocolate Fudge Sauce (recipe follows)
Chocolate - Chocolate
Chip Cherry Pancakes Adapted from Chocolate - Chocolate
Chip Pancakes from Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons
Vanilla Extract -LSB-...]
used the honey, also added a bit of baking soda and
vanilla with some mini chocolate
chips (1/4
cup)..
2 1⁄4
cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1
cup Butter unsalted softened 3⁄4
cup Sugar granulated 3⁄4
cup Light Brown Sugar packed 1 tsp
Vanilla Essence 2 tbsp Egg Replacer for 2 eggs 1
cup Semi-Sweet Chocolate
Chips
Ingredients: 1/2
cup butter 1
cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons
vanilla extract 1
cup all purpose flour 1/2 teaspoon baking powder 1
cup chocolate
chips (I used 1/2 a
cup of milk chocolate drops and 1/2 a
cup white chocolate drops).
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2
cup white chocolate
chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
1/2
cup sugar 1 (1/2
cup) stick butter room temperature 1 egg 2 1/2
cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp
vanilla 1
cup canned pumpkin 1
cup mint chocolate
chips
1
cup canned pumpkin 1
cup white sugar 1/2
cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon
vanilla paste (extract will work just fine) 2
cups semisweet chocolate
chips
2
cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1 1/4
cups sugar 1 large egg 2 teaspoons
vanilla extract 1
cup canned pumpkin puree 1 package (12 ounces) white chocolate
chips
2/3 + 1/4
cup whole wheat white flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2
cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons
vanilla bean paste 2/3
cup mini cinnamon
chips
Meanwhile, combine chocolate
chips, 2/3
cup cream, corn syrup, and 1 teaspoon
vanilla in microwave - safe bowl.
Candy Corn Chex Mix 6
cups Rice Chex 1
cup canned
vanilla frosting 1/2
cup white baking
chips 1 tsp
vanilla extract 1/2 tsp salt 1
cup candy corn 1 1/2
cups confectioners» sugar 1/4
cup mini chocolate
chips 3 tbsp cacao nibs (optional) 4
cups salted popcorn (popped)
Remove from heat, add 1/2 teaspoon
vanilla, 12 ounces of chocolate
chips and 1/2
cup walnuts, stir until the chocolate is fully melted and everything is combined.
Ingredients 1/2
cup butter 1/2
cup cream cheese 1/2
cup sugar (or Xylitol) 1 egg 2 Tablespoons
Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2
cup flour 1 teaspoon baking soda 1 teaspoon salt 1
cup blueberries 1/2
cup white chocolate
chips 1/4
cup dark chocolate
chips
Although I love the combination of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1
cup semisweet chocolate
chips 1/4
cup butter 1/2
cup sour cream 1 teaspoon
vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4
cups sifted confectioners» sugar
1/2
cup unsalted butter, melted 1
cup granulated sugar 2 large eggs 2 teaspoons
vanilla extract 1/2
cup all - purpose flour 1/3
cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3
cup chocolate
chips
1 1/2
cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup dark brown sugar, packed 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure
vanilla extract 1 1/4
cup old - fashioned oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet chocolate
chips
2
cups plus 2 Tbls flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbls Melt, melted and cooled until warm 1
cup brown sugar 1/2
cup sugar 1 egg plus 1 egg yolk 2 tsp
vanilla extract 1 1/2
cups semi-sweet chocolate
chips
vanilla extract 1/2
cup coconut sugar 1
cup semisweet chocolate
chips 1Tbs.
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of
vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate
chips as well
1
cup SunButter Creamy 4 eggs 1/4
cup honey 1/4 teaspoon sea salt 2 tablespoons unsweetened cacao 1 tablespoon cinnamon 2 teaspoons
vanilla extract 2 tablespoons chocolate
chips, dairy free ⅛ teaspoon gluten free baking soda *
vanilla extract 2 tablespoons orange zest 1
cup white chocolate
chips 1
cup dried cranberries
For the chocolate
chip cookies: 1
cup almond butter (must be drippy) 1/2
cup vanilla protein powder 1/3
cup coconut palm sugar 1 egg, large 3 tablespoons dairy - free chocolate
chips, mini
vanilla extract 2
cups powdered sugar 3
cups quick - cooking oatmeal 1 bag (11.5 ounce) butterscotch baking
chips
1/2
cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of
vanilla extract 1 1/3
cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2
cup of peanut or any other nut butter you prefer 1/2
cup of
vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
chips
3
cups whole wheat pastry flour (or unbleached all - purpose flour) 1
cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1
cup unsalted butter, at room temperature 2
cups sugar 3 large eggs 1 tablespoon
vanilla extract 2
cups peppermint bark, roughly chopped 1/2
cup miniature chocolate
chips (optional)
3
cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good
vanilla (buy organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2
cups white chocolate
chips (see how to make GAPS white chocolate
chips here)
Let's start baking... Candy Stuffed Chocolate Cookies Yields: 18 cookies Ingredients: 1/2
cup softened margarine with 80 % vegetable oil 1/3
cup granulated sugar 1/3
cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3
cup semi sweet chocolate
chips, melted in microwave 1 egg 1/2 tsp pure
vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4...
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams) semisweet chocolate
chips 1
cup (130 grams) walnuts or pecans, toasted and chopped
3
cups all purpose flour 1/2
cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real
vanilla extract 1
cup white chocolate
chips
1/2
cup olive oil, or coconut oil 2 organic eggs 1/2
cup strong brewed coffee 1/2
cup unrefined sugar (you can do 3/4
cups) 1 tsp
vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1
cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate
chips
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1
cup (175g) packed light brown sugar 1 large egg 1/4
cup molasses 1 teaspoon
vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk chocolate, in
chips or chunks 1/2
cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
1 tablespoon ground chia seeds 3 tablespoons water 1
cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup dark chocolate
chips
I use one banana, 1/2
cup almond milk, almond butter, cinnamon, cacao powder,
vanilla, chia seeds, chocolate
chips (and whatever else I might be feeling) Blend it all together and boom!
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl
Vanilla 3/4
cup Chocolate
Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Chips topping: 1/4 C. mini chocolate
chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon
vanilla bean paste 3 large bananas, mashed 1 1/3
cup whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2
cup (scant) mini chocolate
chips