Sentences with phrase «cup of the chocolate chips in»
I melted a cup of chocolate chips in roughly 1 1/2 minutes.
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Melt two cups of chocolate chips in the microwave or over a double boiler.
Put 1 cup of chocolate chips in a microwave - safe bowl and microwave on High for 1 minute.
Place 1/2 cup of the chocolate chips in a microwave safe bowl along with the oil, and heat for 30 to 60 seconds.
Place one cup of chocolate chips in a microwave - safe bowl and heat for 30 seconds.
To temper the chocolate, place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water.
When the brownies are nearly cool, place one cup of chocolate chips in a heat - proof bowl.
In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.
Melt 3 cups of the chocolate chips in a microwave safe bowl.
Not exact matches
Stir or beat in 2 cups of the chocolate chips, reserving the rest for after they bake.
Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).
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.
Also I threw in 1 cup of semisweet chocolate chips because my husband loves chocolate.
Remove to a bowl and stir in half a cup of the chocolate chips.
Add in the remaining 1/2 cup of oats and dark chocolate chips, then pulse until combined.
In a double boiler, melt remaining cup of chocolate chips.
Fortunately I added in about a half cup of dark chocolate chips, so the end result was good - the chocolate added the much needed sweetness that was lost with the forgotten maple syrup...
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
Being the chocolate addict that I am, I wanted to switch up a regular strawberry galette and put in a whole half - cup of dairy - free chocolate chips to give me pouches of pure puddles of chocolaty goodness.
Melt chocolate chips with a small amount of crisco (about 1 cup chocolate to 1/2 tsp crisco) in the microwave.
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.
Fold in the chocolate chips, then measure out just under 1/4 cup of dough into 12 mounds on the cookie sheet.
Melt the remaining cup of chocolate chip until stirred smooth (I prefer 30 second increments in the microwave at 50 % power).
Fold in 2/3 cup of the semisweet chocolate chips.
In a small microwavable bowl, add the remaining 1/3 cup of white chocolate chips and the coconut oil.
Place 1 cup of the dark chocolate chips and 1 tablespoon of the firm coconut oil in a microwave safe bowl and microwave for 30 seconds or so.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
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 / 350chip 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 / 350Chip 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.
To begin, melt 1/2 cup of chocolate chips, 2 tablespoons of butter and 1 1/2 teaspoons of canola oil in a large heatproof bowl.
Melts about a half cup of mini Ghirardelli chocolate chips in a microwave safe bowl about 30 seconds.
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.
Gently fold in 1/2 cup of chocolate chips.
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.
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
add ins: 1/4 cup dark chocolate chips or dried fruit or nuts, hemp or sunflower seeds or even spices like a teaspoon of ground cinnamon.
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.
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.
At this point, you can add in 1/4 cup of your mix - in of choice, such as dairy - free dark chocolate chips, raisins or nuts.
Stir in 1/2 cup chocolate chips; press into bottom of pan.
* 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)
Fold in 1/4 cup of the chocolate chips and set aside.
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.
Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips.
I melted a quarter cup of unsweetened carob chocolate chips with some coconut oil, threw in lots of orange rind and some of its juice... People went ballistic.
In a sauce pan combine 1 cup of chocolate chips, sugar, butter, and water.
Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.
Add melted chocolate and the remaining 1/2 cup of chocolate chips and stir it in with a spoon until uncorporated.
Stir in about 1/2 cup of the chocolate chips.