Not exact matches
Orange Cardamom Hazelnut Dark
Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a
Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g)
sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark
chocolate (make sure to use certified gluten free if that is a
chocolate (make sure to use certified gluten free if that is a concern)
I used four very large ripe bananas and added 2/3
cup of semi
sweet chocolate chips.
I added more sweetener (I have a serious
sweet tooth) and about 1/2
cup chocolate chips.
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini
chocolate chips (or finely chopped semi
sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet
chocolate finely chopped
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
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
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
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...
If you are used to
sweeter chocolate, you may want to use 3/4
cup.
1/2
cup oatflour (or ground oats) 1/4
cup pumpkpin puree (could sub this with cooked
sweet potato) 2 tablespoons 100 % cocoa powder 3/4
cup coconut milk (this one) 1/4
cup chocolate brown rice protein powder 1 teaspoon baking powder
1 15 - ounce container ricotta (about 2
cups) 2 tablespoons confectioners» sugar 1/2
cup semi
sweet chocolate, melted, plus more, shaved, for topping (I used these mini
chocolate chips and then just sprinkled a few on top)
Double
Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Cookies Yields: 24 cookies Ingredients: 1
cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant
chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate pudding (1 box and I like
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2
cups all purpose flour 1
cup semi
sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli
Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Squares (flavor of your choice, I had
sweet dark
chocolate and cookie bits on hand) Direc
chocolate and cookie bits on hand) Directions: 1.
Now, let's get baking...
Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) Direc
Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1
cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4
cups all purpose flour 2
cups semi
sweet chocolate chips (I use mini) Direc
chocolate chips (I use mini) Directions: 1.
Let's start baking... Outrageous
Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1
cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant
chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate pudding mix (dry) 1
cup semi
sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate chips, melted = to 1/2
cup melted
chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4
cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping
chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate or semi
sweet chips melted according to directions crushed candy canes Directions: 1.
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1
cup softened cream cheese 1/3
cup granulated sugar 2 1/2
cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi
sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted
chocolate for drizzling water to seal the eggroll vegetable oil for frying Directions: 1.
Let's start baking... Cookie Dough Frosting Ingredients: 1
cup margarine, softened (2 sticks) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp of milk (it will depend on your desired consistency for the frosting) 1 tsp salt 2
cups all purpose flour 2
cups mini semi
sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.
Add 1
cup semi
sweet chocolate chips, 1
cup chopped pecans (what I used).
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted butter 1
cup granulated sugar 1/2
cup packed brown sugar 3/4
cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2
cup mini semi
sweet chocolate chips (I love Ghirardelli as well) 1/2
cup all purpose flour 1.
This time around I did use semi
sweet chocolate chips and used 1/2
cup sugar which was enough!!
, so I do eat healthier
sweets that are lower in sugar and grain - free such as my Peanut Butter
Cup Brownies (I make them with almond butter) or
Chocolate Chip Cookies.
1/2
cup butter or dairy - free alternative, * room temperature 3/4
cup brown sugar, packed 1/4
cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4
cup white rice flour 1/4
cup + 2 tablespoons tapioca starch / flour 1/4
cup + 2 tablespoons potato starch (not potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4
cup semi
sweet chocolate chips
Filed Under: Apps, Snacks, & Tailgating, Candy, No Bake Desserts,
Sweets & Desserts Tagged With:
Chocolate Chocolate and More, dessert, muddy buddies, no bake, powdered sugar, Reese's peanut butter
cups, Reeses peanut butter chips, Reeses Pieces, shortening, snack, snack mix, treat
1
cup whole wheat flour 2 teaspoons baking soda 1 teaspoon kosher salt 3
cups quick oats 2 sticks butter 3
cups brown sugar 2 tablespoons molasses 1 1/2
cups all - natural chunky peanut butter (I prefer the kind without any added sugar) 3 eggs 1
cup semi
sweet chocolate chips 1
cup shredded coconut 1
cup plain M&M s
Can I use semi
sweet chocolate chips instead of the
chocolate bars and if so, how many
cups of chips should I use?
Baked box brownie crust topped with
sweet peanut butter, chopped mini peanut butter
cups, and drizzled with
chocolate frosting!
I have given weight measurements for the semi
sweet chocolate and that is because if you are using bar
chocolate, it is normally sold by weight not volume (
cups).
Use about 1-1/2
cup of semi
sweet chocolate chips that is about 12 ounces and all you need.
semi
sweet chocolate, rough chopped 1
cup vanilla ice cream (or your ice cream of choice) 1
cup heavy whipping cream 1... Continue Reading →
I also added about 3/4
cup semi
sweet chocolate chips to the batter.
I sifted ingredients three times since I was using a corse organic cane sugar - I also added about a
cup of semi
sweet chocolate morsels to the batter.
1 package firm siken tofu 1/2
cup melted semi
sweet vegan
chocolate chips 2 TS agave nectar 1/3
cup light peanut butter 1 ts vanilla extract
Milk
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk
chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and 1/4
cup semi
sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate, finely chopped — the original recipe called for 8 ounces of milk
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
I added a
cup of dried cranberries, coarsely chopped, and they had the perfect tartness to balance the
sweet coconut and
chocolate chips.
But with a batch of this almond butter and dark
chocolate version of peanut butter
cups, you can satisfy your
sweet tooth and get a healthy dose of anti-oxidants, too.
In a pinch, you could use 2
cups (340 grams) semi
sweet chocolate chips.
Ingredients for the batter: 1/4
cup mashed
sweet potato 1/4
cup chocolate whey protein powder 1tbsp peanut butter (I used
chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)
1
cup chocolate chips, divided (we used semi -
sweet, but dark would be wonderful, too) 2 tablespoons plus 1/4
cup milk (divided) 1 1/2
cup miniature marshmallows 1 - 8 ounce tub of Cool Whip (thawed, divided)
Cherry ice cream with white
chocolate from here 1 1/2
cups pitted ripe
sweet cherries (from about 3/4 lb / 340g cherries) 3/4
cup (180 ml) milk 1 3/4
cups (420 ml) heavy cream 1/2
cup (100g) sugar pinch of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white
chocolate, melted Put cherries, milk, 1
cup (240 ml) of the cream, sugar, and salt into a medium saucepan.
1/4
cup Water 1 1/2
cups Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2
cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2
cups Naturally Sweetened
Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
Chocolate Chips (use milk
chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
chocolate for authentic Butterfinger flavor or semi -
sweet / dark for a really decadent treat!)
rust me, the filling is still plenty
sweet with only 1/4
cup of real maple syrup, and the dark
chocolate coating helps, too.
During my afternoon slump, where I particularly craved something
sweet, I simply made a
cup of hot
chocolate with my cacao powder, hot milk or dairy substitute (I think rice milk tastes best) and little bit of sweetener and seemed to feel satisfied.
If you like a
sweeter fudge add the full 1/2
cup of sweetener, or go with 1/4 up for more of a «dark
chocolate» fudge.
** I prefer a less
sweet brownie, especially since I always put
chocolate chips into my brownies, so I actually only use 1/3
cup of honey, but I find that when I bake for others they are used to a
sweeter baked good.
For the brownies 2
cups of semi
sweet or bittersweet
chocolate chips 1
cup unsalted butter 5 eggs 2 1/4
cup sugar 1
cup all purpose flour, sifted 1/4
cup cocoa powder, sifted
Instead of using plain
chocolate I tried out Green & Blacks new dark salted caramel
chocolate to add a bit of decadence to the
chocolate cups — the burst of salted caramel works perfectly with the
sweet pumpkin filling.
To make this super easy, use about 1 1/2
cups vegan
chocolate chips (I love stevia - sweetened Lily's
Sweets brand) in place of the cacao powder through the stevia.
I used coconut oil instead of grapeseed, Bob's Red Mill Coconut flour and for my
chocolate frosting I used 90 % cacao (3/4 of a
cup and 1/4
cup of semi
sweet chocolate chips).
These
sweet potato
chocolate brownies are dense and fudgey, and have a rich
chocolate flavour thanks to a full
cup of raw cacao powder.
What makes classic peanut butter filling in
chocolate cups irresistible is the edge of salt against
sweet.
1/2
cup (2.75 ounces / 80 grams)
sweet rice flour (mochiko) 1/2
cup (2.5 ounces / 70 grams) buckwheat flour 1/2
cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2
cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1
cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4
cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2
cups (8 ounces / 225 grams) coarsely chopped bittersweet
chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
Whether it's for a last minute dinner party, or when you get a hankering for something sugary and your insatiable
sweet tooth just can't wait for a batch of
chocolate chip cookies (my insatiable
sweet tooth can never wait for a batch of cookies), these single serving pretzel
cups are perfect because they can practically be thrown together with closed eyes.
2 large
sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1
cup all - purpose flour 3/4
cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4
cup vegetable oil 1 egg 2 teaspoons vanilla 1
cup white
chocolate chips 1/2
cup chopped toasted pecans or walnuts (optional)
Heated the agave with the cocoa powder (it brings the flavor out), tasted, added a scant 1/8
cups of semi
sweet chocolate off the stove.