Melt 1
cup of chocolate chips using a double boiler.
Not exact matches
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows)
chocolate graham crackers, or
chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or
use salted butter and leave this out) 12 oz bag
of semi-sweet
chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
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
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
used the honey, also added a bit
of baking soda and vanilla with some mini
chocolate chips (1/4
cup)..
I took a chewy peanut butter cookie recipe,
used peanut butter
cups instead
of chocolate chips, then sandwiched them together with peanut butter filling.
I
used four very large ripe bananas and added 2/3
cup of semi sweet
chocolate chips.
I
used 1/2
cup of whole wheat flour and added a little bit
of 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).
Check out mine here) 1/4 tsp salt 1/4 tsp baking soda 1/2
cup vegan
chocolate chips (I
use Camino) Splash
of dairy free -LSB-...]
I also buttered my pan instead
of spraying and only
used 2
cups of milk
chocolate chips (which still seemed like a lot when making the balls).
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
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.
Confession: I
used the entire bag
of chocolate chips instead
of the 2
cups called for.
The recipe calls for 3
cups of chips (half peanut butter
chips and half
chocolate chips) If you're
using only 1 1/2
cups the bars might turn out different
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 of vegan
chocolate chips (I
used Sunspire as Whole Foods didn't have my regular Enjoy Life available — they worked well)
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
I also only
used 1/4
cup of the mini
chocolate chips so they would work better with the smaller sized muffins.
I didn't
use the
chocolate chips and ended up
using slightly less than 3
cups of ground oats with an extra half tsp
of baking powder and an extra 1/8 tsp baking soda.
2
cups blanched almond flour — I
use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
I
used 3/4
cup coconut sugar instead
of agave / honey, 2 tablespoons hazelnut milk, 1/4
cup chocolate chips, and sunflower oil instead
of shortening.
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or
use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini
chocolate chips or blueberries (fresh or frozen)-- optional
I offer the following suggestions: - I substituted half
cup of espresso for a half
cup of the boiling water - I
used whole
chocolate chips, unchopped - I didn't prebake the crusts for the second batch and they seemed fine - You only really need half
of the icing recipe
I only
used 1/2
cup of dark
chocolate chips.
I
used 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and a dash
of ground cloves (to approximate pumpkin pie spice) and added ~ 1/2
cup of Enjoy Life dark
chocolate chips instead
of the cacao nibs — everything else remained the same.
I
used about half a
cup of chocolate chips for the recipe.
I only
use 1/8
cup of the honey and a little less coconut oil than the recipe calls for, but I
use chocolate chips, less than 1/4
cup.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C
chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350
chip cookies from The Essential
Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C
Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350
Chip Cookbook 1 1/4
cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted butter, room temperature 1/2
cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet
chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C
chocolate chips — I
used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
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.
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk chocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of ca
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3
cups sugar 1
cup milk
chocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of ca
chocolate pieces — I
used a mix
of dark, bittersweet, and semisweet
chips 1 teaspoon shortening 1-1/4
cups crushed striped round peppermint candies * (about 50 candies)-- I
used 1 box
of candy canes
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.
Used a
cup of date purée Instead
of sugar and added raisins instead
of chocolate chips.
I
used 1/2
cup of sugar and avoided adding too much
chocolate chips for less calories and they turned out pretty yummy.
I
used 1
cup of oats and PB&C o's Dark
chocolate peanut butter, plus dark
chocolate chips and they are wonderful!
I tried them out for my dad who is borderline diabetic, so I
used Splenda's «brown sugar» and only 1/3
cup of chocolate chips.
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.
Mixed dried craberries with the
chocolate chips and
used 1/2
cup of organic sugar and 1 Tbl molasses.
Bunny Cakes Ingredients: 1 box
of Little Debbie Easter Basket Cakes 1 bag
of white candy melts 1 bag
of pink candy melts Mini
chocolate chips (these are for eyes, so you won't
use that many) 20 mini marshmallows 2 uncooked pieces
of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip
of the corner
of a plastic baggy If your making grass as decoration, 1
cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops
of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size Ingredients: 2
cups vanilla yogurt (or your favorite flavor) 1/2
cup fresh blueberries 1/2
cup fresh strawberries, sliced 2 packages
of Little Debbie Mini Brownies (8 total Mini Brownies) or you may
use Little Debbie
Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.
I only had half a
cup of semi-sweet
chips so I
used half a
cup of milk
chocolate chips.
Maybe try
using only 1/2
cup of chocolate chips & 1/2
cup of chopped nuts?
You'll
use the larger number
of cups if you include the full amount
of all three add - ins:
chocolate chips, walnuts, and cinnamon
chips.
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan
chocolate chips
My variations: I reduced (brown) sugar to 3/4
cup,
used 1/2
cup of frozen raspberries instead
of preserves, all whole wheat flour, and no
chocolate chips.
Can I
use semi sweet
chocolate chips instead
of the
chocolate bars and if so, how many
cups of chips should I
use?
1/3
cup of sugar 1/2
cup of butter (I
used Smart Balance) 2 eggs 1
cup of whole wheat flour (King Arthur) 1
cup of all - purpose flour (King Arthur) 1 tsp
of baking soda 3 tablespoons
of powdered Peanut Butter 1 tablespoon
of flaxseed meal 1/2 tsp
of salt 2 ripe bananas 1 tsp vanilla extract 1/2
cup of vanilla Chobani (Greek yogurt) 3 tablespoons
of organic cocoa nibs (you can
use 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
* 1
cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly
use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I
used Madhava blonde coconut sugar) * pinch
of fine sea salt * 1 heaping
cup 60 % bittersweet
chocolate chips (or chopped bittersweet
chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I
used large flake smoked sea salt)
I looked up the recipe and didn't have the two different types
of chocolate chips in house, so I
used 1/2
cup of semi-sweet
chocolate and 1/2
cup white
chocolate.