Not exact matches
1
cup hazelnuts 14.4 oz box graham crackers, crushed (about 4
cups) 8 oz dark or
semisweet chocolate 1/2
cup dark alkalized (Dutch process) cocoa powder 1 1/2
cups (3 sticks) unsalted butter, at room temperature 1
cup packed brown sugar, dark 2 large eggs
1/2
cup soft, pitted dates - Warm water, to cover dates 1/2
cup sifted coconut flour 1/4
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2
cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4
cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1
cup semisweet chocolate chips
CHOCOLATE NO BAKE CHEESECAKE RECIPE CHEESECAKE INGREDIENTS: 8oz Semisweet Chocolate Chips 2 tbsp Milk 2 8 oz Packages of Cream Cheese, Softened 1/2 Cup Brown Sugar 1/2 Cup White Sugar 12 Chocolate Cookies Cho
CHOCOLATE NO BAKE CHEESECAKE RECIPE CHEESECAKE INGREDIENTS: 8oz
Semisweet Chocolate Chips 2 tbsp Milk 2 8 oz Packages of Cream Cheese, Softened 1/2 Cup Brown Sugar 1/2 Cup White Sugar 12 Chocolate Cookies Cho
Chocolate Chips 2 tbsp Milk 2 8 oz Packages of Cream Cheese, Softened 1/2
Cup Brown Sugar 1/2
Cup White Sugar 12
Chocolate Cookies Cho
Chocolate Cookies
ChocolateChocolate...
Outrageous Brownies These are probably the BEST brownies I have ever made INGREDIENTS 2 sticks (1/2 pound) unsalted butter 8 ounces + 6 ounces
semisweet chocolate chips (for Ghiradelli large
chocolate chips, that is 1 1/3
cups + 1
cup) 3 ounces unsweetened
chocolate, -LSB-...]
Brownie Mix: 6 tablespoons unsalted butter, cut into small pieces 4 ounces
semisweet chocolate, chopped into small pieces 2/3
cup granulated sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
I made a loaf last night with a few modifications: to compensate for the chopped
semisweet chocolate bits I added, I reduced the sugar to 1/2
cup and used 1/3
cup of brummel yogurt spread in place of the butter.
I added 1/2
cup of
semisweet chocolate chips and it was just the right hit of
chocolate
2 - 3
cups mini or regular
semisweet chocolate chips (or 1
cup each
semisweet, peanut butter, and white
chocolate chips)
1
cup canned pumpkin 1
cup white sugar 1/2
cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2
cups semisweet chocolate chips
Also I threw in 1
cup of
semisweet chocolate chips because my husband loves
chocolate.
1
cup unsalted butter 1/4
cup unsweetened cocoa powder 1/2
cup caramel sauce (I used Fran's because it's awesome) 4 ounces
semisweet chocolate, melted 4 - 5
cups powdered sugar
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
1 1/2
cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup dark brown sugar, packed 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4
cup old - fashioned oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet chocolate chips
Chocolate Peanut Butter Graham Bar Recipe Ingredients 1 cup ground graham crackers (about 8 full crackers) 3/4 cup peanut butter 3/4 cup semisweet chocolate chips 1 cup sugar
Chocolate Peanut Butter Graham Bar Recipe Ingredients 1
cup ground graham crackers (about 8 full crackers) 3/4
cup peanut butter 3/4
cup semisweet chocolate chips 1 cup sugar
chocolate chips 1
cup sugar -LSB-...]
Chocolate Filling 12 ounces (340 grams) semisweet chocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teas
Chocolate Filling 12 ounces (340 grams)
semisweet chocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teas
chocolate, finely chopped 1
cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teaspoon salt
vanilla extract 1/2
cup coconut sugar 1
cup semisweet chocolate chips 1Tbs.
INGREDIENTS 1 recipe for Perfect Pumpkin Muffins 1/4 heaping
cup semisweet chocolate chips 1 1/2 Tbs.
1 pint heavy cream 2 ounces bittersweet or
semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, fo
chocolate, chopped 2 ounces milk
chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, fo
chocolate, chopped 2 ounces white
chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, fo
chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2
cup milk Additional confectioners sugar for remaining whipped cream
Chocolate covered cocoa nibs, fo
Chocolate covered cocoa nibs, for garnish
If desired, sprinkle 1/4
cup miniature
semisweet chocolate chips over the filling before baking.
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams)
semisweet chocolate chips 1
cup (130 grams) walnuts or pecans, toasted and chopped
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
1 1/4
cups all - purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3
cup light brown sugar, packed 1/3
cup granulated sugar 1/2
cup neutral - flavored oil 1
cup pumpkin purée 1/2
cup buttermilk * 1 1/2
cups old - fashioned rolled oats 1 1/4
cups semisweet chocolate chips
Fold in 2/3
cup of the
semisweet chocolate chips.
3 1/2 oz of bittersweet or
semisweet chocolate 1/2
cup of heavy cream / Gold luster dust and gold leaf (optional)
1-1/2
cups all purpose flour 1/4
cup unsweetened Dutch - process cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2
cup (1 stick) unsalted butter at room temperature 1
cup packed - dark brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 12 ounces
semisweet chocolate chips, roughly chopped 1/2
cup turbinado sugar
2
cups rolled oats 2
cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2
cup dried cherries 1/2
cup chopped hazelnuts 1/4
cup semisweet chocolate chips
2 1/4
cups all - purpose flour * 1 tablespoon cornstarch or arrowroot 1 teaspoon baking soda 3/4 teaspoon salt 1
cup vegan margarine 3/4
cup brown sugar 3/4
cup sugar 1/4
cup water 1 tablespoon pure vanilla extract 2
cups semisweet chocolate chips (dairy - free) Flaky sea salt, optional 1 1/2
cups chocolate hazelnut butter (Justin's is vegan!)
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned oats 3/4
cup semisweet chocolate chips 1/2
cup chopped walnuts
Topping 1
cup (about 6 ounces or 170 grams)
semisweet chocolate chips A pinch of salt 1/2
cup (120 ml) heavy cream Flaky sea salt, to finish (optional)
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
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 chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
1 pound
semisweet chocolate chip cookie dough 1/2
cup chopped walnuts 1/3
cup sugar 1/4
cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3
cups whole milk 2 tablespoons unsalted butter 1 tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1
cup chilled whipping cream
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
5 ounces
semisweet or bittersweet
chocolate, chopped 2 ounces unsweetened
chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4
cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1
cup unbleached all - purpose flour
Nonstick vegetable oil spray 2
cups all - purpose flour 1/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1
cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or
semisweet chocolate, chopped 1/2
cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white
chocolate (such as Lindt or Perugina)
1
cup granulated sugar 1/4
cup water 1 tbsp corn syrup 1/4
cup unsalted butter, cut into 4 pieces 1/2
cup heavy cream 3/4 tsp salt 1-1/2
cups whole hazelnuts, skinned 2 oz
semisweet chocolate, melted for drizzling
FOR THE
CHOCOLATE SAUCE 1 cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 2 tablespoons light corn syrup 1 cup powdered sugar, sifted 1 teaspoon vanill
CHOCOLATE SAUCE 1
cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 2 tablespoons light corn syrup 1 cup powdered sugar, sifted 1 teaspoon vanill
chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4
cup heavy cream 2 tablespoons light corn syrup 1
cup powdered sugar, sifted 1 teaspoon vanilla extract
Stir in 1/2
cup semisweet chocolate chips, because don't you think we need more
chocolate?
1/4
cup bourbon 1/4
cup semisweet chocolate chips 1 1/2
cups all - purpose flour 1/2
cup unsweeetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 1/3
cups sugar 6 tablespoons butter, softened 1 teaspoon vanilla extract 2 large eggs cooking spray
Ingredients: Yield - About 30 cookies 1
cup vegetable shortening or unsalted butter 3/4
cup brown sugar 3/4
cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda 2
cup ap flour 1
cup bran flakes (Raisin Bran with raisins removed) 1
cup mini
semisweet chocolate chips
1/2
cup unsalted butter 3 ounces unsweetened
chocolate, roughly chopped 1
cup granulated sugar 2 large eggs 1 teaspoon vanilla 1/4
cup bourbon 2 tablespoons espresso granules 3/4
cup all purpose flour 1/2 teaspoon baking soda 1/3
cup semisweet chocolate chips
2
cups old - fashioned oats (use certified gluten - free oats if making this GF) 1
cup raw pecan halves 1
cup raw pepitas (pumpkin seeds) 1/4
cup maple syrup 1/4
cup melted coconut oil 1/4
cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2
cup shredded or shaved coconut (optional) 1/2
cup white or
semisweet chocolate chips
Salt 1
Cup Vanilla Chips 1
Cup Semisweet Chocolate Chunks 3/4
Cup Nuts (macadamia, blanched almonds, walnuts or pecans)
First some prep: Place 1/2
cup semisweet chocolate chips and 6 tablespoons butter in a microwave - safe bowl and microwave on half - power for 1 minute, or until melted.
Ingredients: Crust 1 1/4
cups all - purpose flour 3/4
cup confectioners» (powdered) sugar 1/4
cup unsweetened cocoa powder 3/4
cup (1 1/2 sticks) butter, chilled and cut into pieces 1/2
cup miniature
semisweet chocolate chips
Melt 3/4
Cup vegan
semisweet chocolate chips (carefully if using microwave).
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini
semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
8 tablespoons (1 stick) unsalted butter 6 ounces (1
cup)
semisweet chocolate chips 1/2
cup caramel sauce (caramel ice cream topping will also work) 1/2 teaspoon salt 10 ounces (1 bag) mini marshmallows 6
cups crispy rice cereal
Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocol
Chocolate Peanut Butter Granola Recipe 3
cups old - fashioned rolled oats (gluten free, if needed) 1/2
cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2
cup semisweet or bittersweet
chocolatechocolate chips
24
chocolate sandwich cookies (like Oreos) 6 tablespoons unsalted butter, melted, divided 1 14 - ounce can sweetened condensed milk (not fat free) 1 teaspoon pure vanilla extract 1/4 teaspoon peppermint extract (not mint extract) 1/4
cup natural unsweetened cocoa powder 30 Andes Creme de Menthe candies (1 9.5 ounce package), chopped 1/2
cup semisweet chocolate chips
The second time I used coconut flour as well, but I added about 1/3
cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some
semisweet chocolate chips.