As soon as the brownies are out of the oven, run a knife around the edges then evenly sprinkle 1
cup of the chocolate chips on top before covering the pan with tin foil so the chocolate can melt.
Not exact matches
I used pumpkin liquor instead
of bourbon, 1
cup regular flour and 1/2
cup coconut flour, added 1/4
cup of chocolate chips and sprinkled about 1 tsp
of brown sugar
on top before putting it in the oven.
I usually reserve about 1/4
cup of chocolate chips for sprinkling
on top.
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&raq
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&raq
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&raq
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
Wonder full, so going to bake
on Saturday, can ii add 1
cup of peanut butter
chips and 1/2
cup of white
chocolate chips.
Your favorite bakeshop classic, now enjoyable for everyone as a breakfast, brunch or snack bite; perfect with a
cup of coffee or tea!The two most classic muffins
on Earth: Blueberry and
Chocolate Chip.
Fold in the
chocolate chips, then measure out just under 1/4
cup of dough into 12 mounds
on the cookie sheet.
Though I did use dark
chocolate chips instead
of cocoa nibs because that's what I had in my house, but I cut back
on the honey to about an 1 / 8th
of of a
cup.
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.
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.
Remove from heat and place
on a towel, let the
chocolate cool to 95 F and add the remaining 1/2
cup of chocolate chips.
2 scoops (or a half -
cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2
cup organic cane sugar and 1 tablespoon for sprinkling
on top (or coconut palm sugar) 1
cup peanut butter, smooth Pinch
of salt 1/4
cup mini dark
chocolate chips
1
cup of old fashioned rolled oats (I use gluten free organic) 2/3
cup of toasted coconut flakes 1/2
cup of nut butter (almond, peanut — whatever you have
on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4
cup of fiber cereal
Chocolate chips (I used dark
chips)-- amount is up to you 1/4 to 1/2
cup
Sprinkle
on 1 1/4
cups miniature marshmallows, then sprinkle
on mixture
of 1/2
cup candy corn, 1/2
cup dark
chocolate chips and 1/2
cup chopped nuts.
ingredients LIGHTENED UP
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla al
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin
on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3
cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark
chocolate chips 1 tablespoon unsweetened vanilla al
chocolate chips 1 tablespoon unsweetened vanilla almond milk
vanilla extract 1 egg 1/4
cup honey 1/3
cup plain nonfat Greek yogurt 1
cup shredded zucchini 1/2
cup chocolate chips (optional - I put a few
on top
of each muffin)
Put 1
cup of chocolate chips in a microwave - safe bowl and microwave
on High for 1 minute.
Meanwhile, melt remaining 1
cup chocolate chips in top
of double boiler
on low heat, or melt in glass bowl in microwave 30 seconds to1 minute.
Then I put 1 1/2
cups of butterscotch
chips on top along with about 3/4
cup f
chocolate chips.
On a whim, I added 1/4
cup each
of shredded coconut, pecan bits, and
chocolate chips.
Chocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yo
Chocolate Layer 1
cup + 2 tbsp
of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yo
chocolate chips 2 heaping tbsp
of coconut butter 1/4
cup of large flake, plain unsweetened coconut Melt the
chocolate chips and coconut butter in a small pan on low heat on yo
chocolate chips and coconut butter in a small pan
on low heat
on your stove.
I usually make this sans the
chocolate additions, but
on extra special occasions, like when I bring home a pint
of ice cream for the mister, I'll throw in a handful
of chocolate chips and a peanut butter
cup so I don't feel like I'm missing out
on all the fun.
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.
Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4
cup of dark
chocolate chips on top
of the muffins, gently pressing down if need be so they stick.
1
cup oats (see note
on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy rice cereal (use a gluten free brand if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini
chocolate chips (this is the brand
of healthy and allergy friendly
chips we use)
For a spin
on that favorite
of peanut butter -
chocolate treats, stir in 1/2
cup chocolate chips or melt the
chips and drizzle over the tops
of cooled bisquishies.
I subbed 1/2
cup of unsweetened applesauce for the banana, cut back slightly
on the cinnamon and nutmeg, and added some
chocolate chips.
Place coconut oil, palm sugar, and 1 1/2
cup of chocolate chips / 8 oz dark
chocolate a saucepan and melt
on low heat, stirring until well - blended and smooth.
I also added about 1/4
cup of almond butter, a splash
of vanilla and a few drops
of stevia, but cut back
on the
chocolate chips.
for the matcha lime mousse 3/4
cup (135g) white
chocolate chips (I use these vegan ones) or chopped white
chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2
cup (75g) raw cashews — soaked for 4 hours 3/4
cup unsweetened almond milk, preferably homemade zest
of 2 limes or lemons 1/2
cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting
on top 2 strawberries — thinly sliced, optional
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.
I cut the amount
of shredded coconut in half (that's all I had), added a half
cup of almonds because they're Steve's favorite, and used dark
chocolate chips instead
of a chopped bar because again, they're what I had
on hand.
Divide the 1/2
cup of chocolate chips and marshmallows evenly between the four squares (about 2 Tbsp
of each ingredient
on each square).
*** Publisher's Errata *** Please note that «Chewy
Chocolate Chip Peanut Butter Cookies» on page 181 requires 1 cup of chocolate chips to be added with the dry ing
Chocolate Chip Peanut Butter Cookies»
on page 181 requires 1
cup of chocolate chips to be added with the dry ing
chocolate chips to be added with the dry ingredients.
Then it goes
on to say use 2
cups of additional
chocolate chips.
Place coconut oil, palm sugar, and 1 1/2
cup of chocolate chips / 8 oz dark
chocolate a saucepan and melt
on low heat, stirring until well - blended and smooth.
Ingredients 1
cup shreaded unsweetened coconut 1 1/2
cups Enjoy Life
Chocolate Chips 1/3
cup olive oil 1/3
cup honey 1/2
cup almond butter 1 T cinnamon 1
cup chopped pecans (or nut
of choice) Line a cookie sheet with parchment paper food process the pecans and set aside In a cooking pan
on medium
Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4
cup of dark
chocolate chips on top
of the muffins, gently pressing down if need be so they stick.
Their
chocolate almond butter
cups &
chocolate chip cookie dough bites are two
of our favorite products
on the market.
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