Sentences with phrase «like using chocolate chips»

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

However, if you'd like, using chocolate chips would work too!

I used chocolate chunks instead of chocolate chips just because they look like they belong in a rustic iron skillet (don't you agree?)

I prefer using good quality chocolate like Lindt or Ghirardelli, or even Valrhona, but I've tested the recipe with Ghirardelli chocolate chips --(bittersweet, semi-sweet and white chocolate chips) and those work well.

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).

I like the twist on these with using a chocolate chip cookie.

I like using mini chips because the cheesecakes are small and regular sized chocolate chips would be too clumpy.

I especially like using the vanilla - rum extract for things with chocolate — like choc chip cookies or brownies, and the vanilla - vodka extract for foods with more delicate flavors.

After these photos were taken, I made another batch of granola using semi-sweet chocolate chips and I liked it decidedly better (but I hope you'll forgive me... I wasn't about to take the pictures all over again!).

I like to use semi-sweet or dark chocolate chips, as I really love the flavor.

You can use chocolate chips but they won't harden up like chocolate bark or candy melts will so you might need to keep your finished bark in the refrigerator to keep it hard.

these mandel bread are just like the ones my mom used to make - crispy, but dense enough to sink your teeth into, and chock full of chocolate chips.

this recipe is awesome for those of you who want to use few different mix - ins — like the blueberries and chocolate chip versions I made here.

With the Woolworths dark chocolate chips and carob combo, the mouse layer tastes very dark and sweet - bitter, not like the happy fluffy cow - infused mousses the locals may be used to, which suits my stomach perfectly!

The chocolate I used didn't have a specific %, just listed cocoa butter as one of the main ingredients (as opposed to hydrogenated something or other like many white baking chips contain).

next time I make it with pumpkin, I think I'll use orange zest instead of spices and add fresh cranberries instead of chocolate chips or cacao nibs — that sounds like a perfect Thanksgiving / holiday bread.

If you'd like to use Paleo chocolate, try these chips.

In fact, the next time I make this, I will omit the chocolate chips all together and only use the sesame seeds because that made the cookies look more like the favorite summer fruit.

I make something almost EXACTLY like these but I use toffee bits instead of chocolate chips.

You can use any type of chocolate chip you like in this recipe.

These cookies are like monster cookies but with 56 % less sugar, a great recipe for my son who is allergic to dairy (I used dairy free chocolate chips).

In an early trial of this recipe I didn't have chocolate chips on hand so I did this as a backup plan, but I ended up really liking the texture the larger chunks of chocolate added so I kept using this method.

I wanted my Nut Butter Chocolate Chip Cookie Dough Balls to taste like peanut butter, so I added a little Sunbutter, but feel free to leave it out and use 1/2 c of cashew butter or your nut butter of choice.

* 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)

But you can use raisins or milk chocolate chips if you like!

I usually try to use the coconut oil slightly softened, but not totally melted... kind of like room temp butter when I make regular chocolate chip cookies.

Sadly, for some reason, no matter which kind of recipe I use for chocolate chip cookies, they always come out puffy and cake - like.

I would try starting with a recipe that uses coconut flour, like this banana blackberry muffin recipe, and substitute chocolate chips for the blackberries.

I like to use mini chocolate chips!

The only tricks are to use sturdy cookies (like the thick and chewy chocolate chip cookies from my book — you want thick and chewy, not thin / crunchy) and to let the ice cream soften a bit, but keep the cookies super cold until right before assembling.

Question: Do you use regular milk choco chips (like Chip Its) or do you use couverture milk chocolate to melt?

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

You can use the chocolate chips in chocolate chips cookies or sprinkle them over your favorite dessert like my favorite No - Churn Ice Cream Recipe that is ready in Five Minutes!!

I used chopped 85 % chocolate bar instead of the chocolate chips but I think I'd like the Blondies as well without the chocolate.

Pictured below is the honeycomb trivet I used to make my chocolate chips, but you can use any style of silicone trivet you'd like.

Here is the first recipe I'd like to share, to make the most of the tail end of the sunshine and warm weather... «Cashew Cookie Dough Ice Cream» using Nākd's Cashew Cookie bar for the cookie dough chunks and the Cocoa Delight bar for the chocolate chips.

Like any good paleo chocolate chip recipe they're using dark chocolate for the chocolate chips.

Ingredients 1 small container of plain Greek yogurt 1 tbsp nut butter (I used peanut butter) 1 tbsp sweetener (like maple syrup or honey) 1/4 tsp vanilla pinch of sea salt 1 tbsp mini chocolate chips (I used Enjoy Life)

I tweeked a few things like using whole wheat flour, coconut sugar, mapel syrup and dark chocolate chips.

We like them with just a few dark chocolate chips but use what you like the...

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.

Instead of chocolate chips I used white chocolate chips, and I feel like they got lost.

If you don't want to seek out these types of flours you can use a more traditional cookie dough like the one here or here (minus the chocolate chips) to use in conjunction with the delicious port - fig spread.

I like using miniature chocolate chips since just a couple tablespoons of them go a long, long way.

And I really like to use mini chocolate chips in this recipe if I have them handy.

Our ice cream chips are exactly like the chocolate pieces used to make chocolate chip ice cream.

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) **

Chocolate chips: In place of chocolate chips, you can use any sort of chips you like, or just use more coconut flakes in theChocolate chips: In place of chocolate chips, you can use any sort of chips you like, or just use more coconut flakes in thechocolate chips, you can use any sort of chips you like, or just use more coconut flakes in their place.

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

However, when it comes to finding baked goods that are of course treats, well, that's not as easy, and that it is something I provide on this website — I create classic Neolithic dishes (like these Paleo Chocolate Chip Scones) that use Paleo - friendly ingredients.