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 form
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 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
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 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 sma
chocolate chips 1
cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk
Chocolate Bar, cut into sma
Chocolate Bar, cut
into small pieces