Make filling by melting 2
cups of chocolate chips with 1 cup sweetened condensed milk, and 2 tablespoons of butter.
Step 7: For chocolate drizzle: melt 1/4
cup of chocolate chips with 1 tsp.
We used a 1
cup of chocolate chips with 1/2 - cup each of dried cranberries, shredded coconut, gluten - free oats, and chopped walnuts.
Not exact matches
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.
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
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
These peanut butter and
chocolate chips bars are soft and chewy and packed
with 3
cups of peanut butter and
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...
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
I also only used 1/4
cup of the mini
chocolate chips so they would work better
with the smaller sized muffins.
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.
Melt
chocolate chips with a small amount
of crisco (about 1
cup chocolate to 1/2 tsp crisco) in the microwave.
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.
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.
1 egg whisked
with 1 teaspoon
of water 1/4
cup raw pepitas - pumpkin seeds, for around the eyes and nose 1 Tablespoon Raw almonds, for the gentleman nose 2 Tablespoons Pine nuts, for the teeth 1 Tablespoon Cashews, for mustaches 2 Tablespoon Golden Raisins, for eyeballs 1 Tablespoon Cranberries, for eyeballs, lips, and chicks 1 Tablespoon Dark
chocolate chips, for eyeballs 1 Tablespoon White
chocolate chips, for eyeballs
I can now confirm that by replacing the milk
with bourbon and adding about a
cup of chocolate chips (you can do less, but why would you?)
The banana flavor mixes really well
with pumpkin flavor, so these muffins are definitely not bland, and
with only 1/2
cup of chocolate chips added, the
chocolate does not dominate other flavors here — all
of the flavors (pumpkin, banana,
chocolate) are really balanced.
-LCB- replacing half
of the butter
with Greek yogurt, and
of course replacing the
chocolate chips with mini peanut butter
cups -RCB-
These Paleo
Chocolate Chip Scones are perfect
with a
cup of coffee or as a afternoon snack.
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.
is there seriously anything better than a freshly baked
chocolate chip cookie out
of the oven
with a
cup of cold milk?
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.
Mixed dried craberries
with the
chocolate chips and used 1/2
cup of organic sugar and 1 Tbl molasses.
I melted
chocolate chips (a heaping 1/2
cup scoop; cut the sugar to about 1/3
cup)
with 1 tablespoon
of coconut oil (also all I had) and 1 tablespoon
of butter for the cake.
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.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2
cup unsalted butter, melted 1
cup sugar 1/3
cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2
cup all - purpose flour 2 packages
of Little Debbie
Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan
with paper liners.
Fill some
of the
cups with the banana mixture till almost full
cup while filling a few half way to the
cup, drop a few
chocolate chips or nuts and cover it
with the mixture until almost full.
So what I love most about this rendition is that it is basically 1/4
cup of the following ingredients — palm shortening, coconut sugar, dairy - free
chocolate chips and dark
chocolate, along
with almond flour and a sprinkle
of coconut flour.
(2) Peanut Butter
Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanu
Chocolate Cookies: replace 1 tablespoon
of the oil
with peanut butter, add some mini
chocolate chips, and then drizzle with more peanu
chocolate chips, and then drizzle
with more peanut butter.
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.
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.
Recipe for Pumpkin
Chocolate Chip Muffins — no refined flour, no refined sugar, moist and totally perfect
with a
cup of tea or coffee or for a kiddie snack Muffins are a beginner baker's best... [Continue Reading]
Add melted
chocolate and the remaining 1/2
cup of chocolate chips and stir it in
with a spoon until uncorporated.
After combining, I added crushed pecans and about a quarter
cup of dry rolled oats
with the
chocolate chips to give it a bit more texture.
Place 1/2
cup of the
chocolate chips in a microwave safe bowl along
with the oil, and heat for 30 to 60 seconds.
1 heaping
cup to be exact, mixed in
with dark
chocolate chips, pure maple syrup and topped
with peppermint «white
chocolate» made from coconut... a healthier version
of peppermint bark, or what we like to call «Christmas Crack!»
Mix one big package
of Jell - O Instant Vanilla
Chocolate Chip pudding and pie filling (3.91 ounces)
with 1 3/4
cups cold 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.
Optional topping: Peanuts
Chocolate chips Gluten free pretzels Chocolate sauce drizzle (1/3 cup of dark chocolate chips melted with a teaspoon of melted coconut oil — whisk and then drizzle over top of t
Chocolate chips Gluten free pretzels
Chocolate sauce drizzle (1/3 cup of dark chocolate chips melted with a teaspoon of melted coconut oil — whisk and then drizzle over top of t
Chocolate sauce drizzle (1/3
cup of dark
chocolate chips melted with a teaspoon of melted coconut oil — whisk and then drizzle over top of t
chocolate chips melted
with a teaspoon
of melted coconut oil — whisk and then drizzle over top
of the bars).
I've used a bag
of chocolate chips with 1/4
cup of almond milk and a teaspoon
of vanilla, microwaved in small increments just till smooth as a layer
of ganache in a bar cookie recipe.
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed
with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat flour (you can make your own by blending in a food processor down to flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark
chocolate chips
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.
Then I put 1 1/2
cups of butterscotch
chips on top along
with about 3/4
cup f
chocolate chips.
Sprinkle
with 1
cup of chocolate chips and 1/2
cup coarsely chopped peanuts.
These
Chocolate Chip Shortbread Cookies are great
with a
cup of coffee or dunked into a big ole glass
of milk.
One
of my favorite combinations is to replace the
chocolate chips with 1/4
cup chopped pecans and 2 tablespoons
of finely chopped cranberries.
Whether it's for a last minute dinner party, or when you get a hankering for something sugary and your insatiable sweet tooth just can't wait for a batch
of chocolate chip cookies (my insatiable sweet tooth can never wait for a batch
of cookies), these single serving pretzel
cups are perfect because they can practically be thrown together
with closed eyes.
Let it cool completely before mixing
with the remaining half a
cup of chocolate chips.