Sentences with phrase «cup chocolate chunks»

For supreme deliciousness add 1/2 cup chocolate chunks and 1/4 cup raw cocoa nibs.

Remove from heat, and stir in 1 cup chocolate chunks until smooth.

Not exact matches

Fold in 1/3 cup of chocolate chunks.

3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, fochocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, foChocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, fochocolate fudge sauce, for topping

She included peanut butter cups, taza drinking chocolate, a huge chunk of bittersweet chocolate, and even a raw chocolate bar.

• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)

I skipped on the bourbon but had some left over dark chocolate pb cups I chopped into chunks and threw them in.

1 cup (2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 1/2 cups old fashioned oats 8 oz dark chocolate chunks

I substituted the brown sugar for 1/4 cup buckwheat honey, omitted the salt, used small chunks of unsweetened 100 % cacao baking chocolate, and sprinkled with hemp hearts.

Vegan Salted Chocolate Fudge Pops Recipe 3/4 cup full fat coconut milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks

Great SubstitutePrepare as directed, substituting 1-1/2 cups semi-sweet chocolate chunks for the chopped chocolate.

: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.

for the chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4 cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter 170 grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4 cup) cocoa powder, as needed

This vegan chocolate chunk banana bread batter starts with the banana flour — 1 and 1/2 cups (psssst that's literally 150 calories for an entire loaf of banana bread — most may clock in around 600 calories for the flour alone!).

My subs: 1/4 -1 / 3 cup coconut oil for butter 1 / 8th local honey 2 flax «eggs» and 1 normal egg Sprinkle of cloves (didn't have cinnamon) Chocolate chunks chopped up Love able Spoonful of sunflower butter

4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips

2 cups old - fashioned oats 1 cup peanut butter (I used Justin's chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla extract 1/2 tablespoon baking powder 1 cup bittersweet chocolate mini chunks

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips / chunks.

Salt 1 Cup Vanilla Chips 1 Cup Semisweet Chocolate Chunks 3/4 Cup Nuts (macadamia, blanched almonds, walnuts or pecans)

Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks.

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

Ingredients: - 1/2 cup white sugar - 1/2 cup brown sugar - 6 tablespoons butter - 2 large eggs - 1 teaspoon vanilla - 1 cup cocoa powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chunks or chips - 1/2 cup roughly chopped walnuts or hazelnuts (optional)- Flaky sea salt for topping

1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks

3/4 cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2 cup Creamy or Chunky Natural Peanut Butter 1/4 cup Maple Syrup 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Cinnamon 1/8 teaspoon Pink Sea Salt 2 Tablespoons chopped Sugar Free Chocolate or Chocolate Chunks

for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant tablespoons) sugar 150 grams (1/2 cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired

1 cup (8 ounces) unsalted butter plus more for pan 2 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup white chocolate chunks 1/2 cup macadamia nuts, roughly chopped

1/2 cup chocolate ganache, room temperature (if you don't have some on - hand, just melt together about 3 tablespoons vegan chocolate chunks or chips — I like dark chocolate — with about 5 tablespoons non-dairy creamer and allow to cool)

2 eggs 1/2 cup unsweetened chocolate powder 4 oz 85 % dark chocolate chips / chunks 1 teaspoon baking soda

3/4 cup Natural Peanut Butter 1 can 15 - ounce Garbanzo Beans or Chickpeas, rinsed VERY WELL and drained 2/3 cup Coconut Sugar 1 Tablespoon Flax Seeds 1 Tablespoon Nutritional Yeast 1 Tablespoon Vanilla Extract 1/4 cup Almond Milk 1/4 teaspoon Baking Soda and Baking Powder heaping 1/2 cup Chocolate Chips or Chunks 3 Tablespoons Oats

2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks

2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks

: Ingredients: - 1 cup of chopped dark chocolate or semi-sweet chocolate chunks.

Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (1 stick) unsalted butter, cut into chunks 4 tablespoons dutch process cocoa powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

Adaptations / substitutions to the recipe: 3 cups of almond flour instead of 2.5 Raw coconut nectar instead of agave Chocolate chunks and date crumbles instead of pecan pieces.

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)

1 cup frozen banana chunks 4 - 6 tablespoons almond milk 1 tablespoon all natural peanut butter 2 tablespoons vegan mini chocolate chips 1 dark chocolate peanut butter cup

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

ingredients CRANBERRY - CHOCOLATE CHUNK COOKIES 2 cups quick - cooking oats (divided) 1 cup packed light brown sugar 1 cup unsalted...

CHOCOLATE CHUBBIES 2 oz Butter (1/2 stick) 5.25 Granulated Sugar (3/4 Cup Sugar) 2 Eggs 1 Teaspoon Pure Vanilla Extract (Nielsen Massey) 8 oz Bittersweet Chocolate chunks (to be melted) 1.25 OZ Valhrona Cocoa Powder (2 tablespoons + 1 teaspoon) 1/4 Teaspoon Baking Powder 1/8 Teaspoon Salt 7 OZ Bittersweet Chocolate Chips (not melted) 2 Cups Chopped Walnuts CHOCOLATE CHUBBIES 2 oz Butter (1/2 stick) 5.25 Granulated Sugar (3/4 Cup Sugar) 2 Eggs 1 Teaspoon Pure Vanilla Extract (Nielsen Massey) 8 oz Bittersweet Chocolate chunks (to be melted) 1.25 OZ Valhrona Cocoa Powder (2 tablespoons + 1 teaspoon) 1/4 Teaspoon Baking Powder 1/8 Teaspoon Salt 7 OZ Bittersweet Chocolate Chips (not melted) 2 Cups Chopped Walnuts Chocolate chunks (to be melted) 1.25 OZ Valhrona Cocoa Powder (2 tablespoons + 1 teaspoon) 1/4 Teaspoon Baking Powder 1/8 Teaspoon Salt 7 OZ Bittersweet Chocolate Chips (not melted) 2 Cups Chopped Walnuts Chocolate Chips (not melted) 2 Cups Chopped Walnuts -LSB-...]

1 cup (120 grams) whole wheat flour 1/2 cup (53 grams) ground flax meal (or you can substitute all - purpose flour, if desired) 1/2 cup (40 grams) old fashioned or rolled oats 1/3 cup (66 grams) brown sugar, packed 1 teaspoon espresso powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/4 cup (60 ml) vegetable oil 1 cup (235 ml) milk 1/2 cup (85 grams) chocolate chunks

3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips

2 1/8 cups all - purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 large egg + 1 large egg yolk 2 teaspoons vanilla extract 2 cups of any combination of the following: chocolate chips, chocolate chunks, M&M s, nuts

3 sticks Butter, melted and cooled (or 1/2 part Earth Balance Butter, 1/2 part non-hydrogenated shortening) * 2 cups Coconut Sugar 1 cup Powdered Honey ** 1 1/2 teaspoon Baking Soda 3/4 teaspoon Baking Powder 1 teaspoon Cornstarch 2 Large Eggs, at room temperature 1 Large Egg Yoke, at room temperature 2 teaspoons Pure Vanilla Extract 1/2 teaspoon Almond Extract 4 3/4 cups - 5 cups White Spelt Flour or White Wheat Flour 2 cups sugar - free Semi-Sweet Chocolate Chips or Chunks

Now chop the mint dark chocolate bar into small chunks (about 1/2 cup total).

Peanut Butter Fudge layer: 1 Cup Natural Creamy Peanut Butter 1 cup Sugar - Free Chocolate Chunks or Chips 1/3 Cup Coconut Sugar 1 teaspoon Vanilla Extract 1 Tablespoon Cocoa PowCup Natural Creamy Peanut Butter 1 cup Sugar - Free Chocolate Chunks or Chips 1/3 Cup Coconut Sugar 1 teaspoon Vanilla Extract 1 Tablespoon Cocoa Powcup Sugar - Free Chocolate Chunks or Chips 1/3 Cup Coconut Sugar 1 teaspoon Vanilla Extract 1 Tablespoon Cocoa PowCup Coconut Sugar 1 teaspoon Vanilla Extract 1 Tablespoon Cocoa Powder

I made my own chocolate chunks by melting two unsweetened 4 oz chocolate bars and adding about a half of cup of agave.