Never made
mini chocolate cups so far, but will try!
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
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4
cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, fo
chocolate almond milk (such as Blue Diamond Almond Breeze
Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, fo
Chocolate Milk) 1/4
cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional)
Mini marshmallows and
chocolate fudge sauce, fo
chocolate fudge sauce, for topping
Or you could do a
chocolate cookie dough and use
mini peanut butter
cups!
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).
bourbon, omitted the cloves, and added around 3/4
cup of
mini chocolate chips.
used the honey, also added a bit of baking soda and vanilla with some
mini chocolate chips (1/4
cup)..
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2
cups high quality
chocolate chips * 2
cups mini marshmallows
Andes Mint
Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4
cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons butter melted 2 (8 ounce) boxes of cream cheese softened 1/4
cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4
cups chocolate chips 15 Andes mints coarsely chopped.
Ingredients (Adapted from Joy of Baking): 1/2
cup (1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose flour 1/3
cup granulated sugar for rolling 1 package
mini Reeses, unwrapped 6 ounces dark
chocolate, melted 1 package candy eyes
2 - 3
cups mini or regular semisweet
chocolate chips (or 1
cup each semisweet, peanut butter, and white
chocolate chips)
Stir dry into wet just until moistened, then fold in 1/4
cup mini chocolate chips.
Candy Corn Chex Mix 6
cups Rice Chex 1
cup canned vanilla frosting 1/2
cup white baking chips 1 tsp vanilla extract 1/2 tsp salt 1
cup candy corn 1 1/2
cups confectioners» sugar 1/4
cup mini chocolate chips 3 tbsp cacao nibs (optional) 4
cups salted popcorn (popped)
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8
cup of ground almonds 2
mini bars of sugar - free milk
chocolate + a square of 90 % dark
chocolate
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
One addition I always make is 1/4
cup of chopped pecans, and I make the switch to
mini chocolate chips, and whole milk greek yogurt as apposed to fat free.
As for the
chocolate topping, I melted with the coconut oil about 1/3
cup GF
mini dark
chocolate chips before adding the cocoa powder.
For the
chocolate chip cookies: 1
cup almond butter (must be drippy) 1/2
cup vanilla protein powder 1/3
cup coconut palm sugar 1 egg, large 3 tablespoons dairy - free
chocolate chips,
mini
I also only used 1/4
cup of the
mini chocolate chips so they would work better with the smaller sized muffins.
These
Mini Chocolate Chip Reese's Peanut Butter Cup Cookies are made simply by putting some cookie dough in mini muffin tin cups and baking them until they are almost d
Mini Chocolate Chip Reese's Peanut Butter
Cup Cookies are made simply by putting some cookie dough in
mini muffin tin cups and baking them until they are almost d
mini muffin tin
cups and baking them until they are almost done.
Make the
chocolate glaze by melting 1/3
cup mini chocolate chips in the microwave in short 30 second bursts, stirring between each 30 period.
Mango chia pudding, gooey cinnamon roll oats, green smoothies galore, cleansing salads, immune - boosting soups, lettuce wraps, plenty of quinoa recipes,
mini slider burgers,
chocolate banana bars, kiwi
chocolate cups and more.
I recently added 1/2
cup of
mini chocolate chips to a batch, and the cookies came out great.
Toss in the
mini peanut butter
cups and
chocolate covered bananas.
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
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 pan.
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3
cup whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2
cup (scant)
mini chocolate chips
So deep that we served
mini dark
chocolate peanut butter
cups and my bridal shower (thanks mom) AND you better believe they were also in my bridal suite getting ready and served at the wedding for dessert.
Place one piece of
mini chocolate chip cookie dough into each muffin
cup and flatten slightly (each
cup should be filled almost halfway).
1/2
cup of Justin's Dark
Chocolate Peanut Butter Cups cut into small pieces (you can use the
mini's or regular sized)
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or
mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
I made another batch of cardamom tea leaf cookies but this time I added 1
cup of
mini chocolate chips.
Stir in 1/2
cup shredded coconut and
mini chocolate chips.
I make this recipe, but mix the cake mix with 1/2
cup chopped pecans and 1/2
mini chocolate chips.
This banana bread is my favorite (sorry don't tell the other banana breads here) and it is made with THREE Justins» products: banana chips, honey peanut butter and
mini dark
chocolate peanut butter
cups on top.
cinnamon 1/2
cup mini bittersweet
chocolate chips 1/4
cup toasted pecan, chopped
This banana cream coconut butter
cup is almost like a
mini chocolate banana cream pie.
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda
Mini chocolate chips or blueberries (fresh or frozen)-- optional
Ingredients: 1/2
cup butter 2 Tbsp corn syrup 9 ounces of dark
chocolate 1 box of Kinnikinnick gluten free graham crackers 2
cups mini marshmallows 1/2
cup sliced almonds 1/4
cup coconut
1
cup all purpose flour 1
cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4
cups buttermilk * 1/4
cup sour cream 2 eggs 3 tbsp unsalted butter, melted and cooled slightly 1/2
cup mini chocolate chips 1 - 2 tsp vegetable oil for greasing pan
2
cups per pouch This banana cream coconut butter
cup is almost like a
mini chocolate banana cream pie.
1/2
cup mini CHOCOLATE CHIPS (I use Enjoy Life ® dairy - free, gluten - free, soy - free mini chocolate chips) 2 tablespoons ALMOND MEAL (
CHOCOLATE CHIPS (I use Enjoy Life ® dairy - free, gluten - free, soy - free
mini chocolate chips) 2 tablespoons ALMOND MEAL (
chocolate chips) 2 tablespoons ALMOND MEAL (optional)
-LCB- replacing half of the butter with Greek yogurt, and of course replacing the
chocolate chips with
mini peanut butter
cups -RCB-
1 15 - ounce container ricotta (about 2
cups) 2 tablespoons confectioners» sugar 1/2
cup semi sweet
chocolate, melted, plus more, shaved, for topping (I used these
mini chocolate chips and then just sprinkled a few on top)
Ingredients 1/4
cup butter 1/4
cup prune puree (homemade or store bought) 2/3
cup sugar 2 large eggs 1 tablespoon grated orange zest 1 teaspoon vanilla 1/2
cup 1 % milk 1 1/2
cup whole wheat flour 1/4
cup ground flax 1/4
cup cocoa (I used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2
cup mini chocolate chips
2
cups old - fashioned oats 1
cup peanut butter (I used Justin's
chocolate peanut butter) 1/2
cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla extract 1/2 tablespoon baking powder 1
cup bittersweet
chocolate mini chunks
I might put them in
mini muffin
cups next time and drizzle
chocolate over them, they'd be easier to hang onto (plus the
cup would catch any crumbles!)
You can make almond butter
cups this way too... line a
mini muffin pan, put
chocolate in bottom, freeze until firm, dollop in some almond butter (can sweeten with honey if needed) and top with more
chocolate, freeze until firm.
Double
Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Cookies Yields: 24 cookies Ingredients: 1
cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant
chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate pudding (1 box and I like
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2
cups all purpose flour 1
cup semi sweet
chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate chips (again I prefer Ghirardelli brand) 24
mini Ghirardelli
Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Squares (flavor of your choice, I had sweet dark
chocolate and cookie bits on hand) Direc
chocolate and cookie bits on hand) Directions: 1.
Now, let's get baking...
Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) Direc
Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1
cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4
cups all purpose flour 2
cups semi sweet
chocolate chips (I use mini) Direc
chocolate chips (I use
mini) Directions: 1.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan
mini chocolate chips, for garnish