Sentences with phrase «cup of chocolate chips into»

Not exact matches

Yesterday, I only had two ripe bananas, but I did have about a cup of pumpkin left over from your fabulous pumpkin bread (that i turned into amazing mini chocolate chip studded, maple frosted mini cupcake / muffins).

Graham Crackers — about 16 graham cracker sheets 10 ounce bag of white chocolate melting wafers 2 clementine's peeled and separated 1 cup of Shelled Setton Farms Pistachios and broken into small pieces Handful of thin stick pretzels Handful of dark chocolate chips

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

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 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 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 formChips 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 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 formchips 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.

Place one piece of mini chocolate chip cookie dough into each muffin cup and flatten slightly (each cup should be filled almost halfway).

Fold in the chocolate chips, then measure out just under 1/4 cup of dough into 12 mounds on the cookie sheet.

That said, I did add 1/3 cup mini chocolate chips to the end of the batter before patting into my 13x9 pan without which I think this recipe would have been severely lacking in flavor.

Stir in 1/2 cup chocolate chips; press into bottom of pan.

Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips.

Throw a handful of fresh or frozen fruit, granola or cereal, and maybe even a few chocolate chips into a yogurt cup for an easy, delicious, and nutritious morning meal.

1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 teaspoon of baking powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)

Place marshmallows, remaining 2/3 cup of chocolate chips, and remaining 1/4 cup of milk into a saucepan.

Whisk in 3/4 cup of white chocolate chips until they're melted evenly into the milk.

When the weather starts to cool down and transitions into fall, there is nothing better than curling up with a good book, a cup of steamy coffee and a couple comforting, warm, chocolate chip cookies.

At this time you can add 1/2 cup of chocolate chips and fold into the batter.

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

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead.

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

I made the cake, mushed it with raspberry jam, and dropped cookie dough scoops of that into mini silicone muffin cups that I'd put the melted chocolate chips into.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

** 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.

These Chocolate Chip Shortbread Cookies are great with a cup of coffee or dunked into a big ole glass of milk.

Place several chocolate chips or a square of chocolate into each graham cracker cup.

I added some dark chocolate chips and there was just the right amount of batter to make 24 Brownie Bites using a cookie scoop to drop into mini muffin cups.

These cinnamon chocolate chip tea cookies are the perfect cookie to dunk into a nice cup of tea.

salt 2 T coconut oil (divided into two 1 T servings) optional: 1/4 crushed nuts like walnuts or pecans (I used 1/4 cup walnuts) optional: dark chocolate chips (I chopped up 1/4 of an Alter Eco Blackout Bar for this recipe, which has 90 % cacao content) **

Add any mix - ins you'd like (chocolate chips, raisins, etc.), and portion about 1/4 cup of dough into 12 rounds on a nonstick or lined cookie sheet.

106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter

Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per).

* 1/2 cup chopped walnuts or pecans or chocolate chips (remember that using any of these or making any other changes to the recipe will change the macros so be sure to input your own recipe into MyFitnessPal (or another service) for accurate macros.

- If you hate frosting / don't want to make it / can't make it, you can add 65g (~ a slightly heaped 1/3 cup) of semisweet chocolate chips to the batter (sprinkle them onto the batter once it's in the muffin cups, then poke them into the batter a bit)-- this adds the same number of calories to each cupcake as the frosting

Some are heavier on the peanut butter, some incorporate nuts into the mix; my version has just half a cup of peanut butter and it's pretty heavy on the M&M s and chocolate chips.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead.

To make these cookie dough cups, all you have to do is throw all of the ingredients, except for the chocolate chips, into a food processor.

Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per).

106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter

Gently fold 1 cup of dark chocolate chips into the batter (reserving the rest for the top of the muffins).

4 ounces semisweet chocolate, broken into small pieces (or chips) 1/4 cup unsweetened cocoa powder, sifted 3/4 cup sugar 2-1/2 cups unsweetened shredded coconut 3 large egg whites 1 teaspoon pure vanilla extract Pinch of salt

1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated (white) sugar 1 1/4 cup brown sugar, packed 2 large eggs 2 tsp pure vanilla extract 2 1/2 cups all - purpose flour 9 graham crackers finely crushed in a food processor (1 sleeve / package of graham crackers; about 1 rounded cup full) 1 1/2 tsp baking soda 1 tsp salt 1 (12 oz) bag semi-sweet miniature chocolate chips 1 cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk Chocolate Bar, cut into smachocolate chips 1 cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk Chocolate Bar, cut into smaChocolate Bar, cut into small pieces