I've eaten these straight out of the bag and they taste just like
regular dark chocolate chips (minus the sugar high).
I've eaten these straight out of the bag and they taste just like
regular dark chocolate chips (minus the sugar high).
Not exact matches
Used 1 c
dark chocolate chunks + 1 c semi-sweet
chips, and subbed
regular white sugar for the cane sugar.
But you could use the
chocolate chips or the
regular dark chocolate bar instead.
They're a bit
darker than semi-sweet
chips and their shape is perfect for cookie baking — the
chips aren't as tall as
regular chocolate chips and the base is a bit wider, meaning they bake into melting pools of
chocolate in your favorite cookie.
I prefer Hershey's special
dark chocolate for the standard - sized ones because many other brands make their
dark chocolate chips larger than
regular semisweet
chips.
1 3/4 Cups Whole Grain Farro (Spelt) Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 1/4 Cups Coconut Palm Sugar (Or Brown Sugar) 1 Cup Organic Virgin Coconut Oil 2 Large Eggs 4 Tablespoons Milk 1 Teaspoon Vanilla Extract 2 1/2 Cups
Regular Oats 2 Cups Mini
Dark Chocolate Chips
I suppose I did make a couple small changes, I used semi-sweet
chocolate chips instead of the
dark chocolate chips she used and
regular plain M&M's instead of the mini ones Anna used.
1/2 cup nondairy milk 1 block (14 to 16 ounces) firm
regular tofu, drained and cubed 3 heaping tablespoons smooth peanut butter 1/4 cup vegan powdered sugar 1/2 cup vegan
dark chocolate chips
(I used a combination of mini semi-sweet
chips and
regular sized
dark chocolate chips), for sprinkling **
1 box of devil's food cake 3 eggs 1 c of buttermilk 1/2 c of vegetable oil 1 c of
dark chocolate chips (for the cake batter) Ingredients for the topping on the cake: 1.5 - 2 c of chopped up Reese's Peanut Butter Cups (I purchased the
regular sized bag at my local market) 8 oz of
dark chocolate, chopped — I used
dark chocolate chips (Ghirardelli 60 %
dark cocoa
chips) 1 c of heavy cream
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups
regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted
dark chocolate for drizzling (I use these dairy free
chocolate chips)
Here are some you may want to try Enjoy Life Semi-Sweet
Chocolate Mini-
Chips — Enjoy Life
Dark Chocolate Regular Size Morsels — Enjoy Life Semi-Sweet
Chocolate Chips Variety Pack
1/2 cup whole wheat flour 1/2 cup white whole wheat flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves 1/4 cup gratulated sugar 1/4 cup brown sugar * 1 large egg 3/4 cup plain unsweetened applesauce 1/3 cup plain yogurt, greek or
regular 2 tsp vanilla extract 2 pears, shredded 1/2 cup
dark or
regular chocolate chips [optional]
Ingredients: 2 cups oats (quick cooking or old fashioned) 2 large very ripe bananas 2 large eggs 1 cup plain Greek yogurt 2 - 3 tablespoons honey * 1 1/2 teaspoons baking powder (I prefer aluminum free) 1/2 teaspoon baking soda 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt Up to 1/2 cup mix - ins:
chocolate chips (mini or
regular), chopped
dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen)
You could use
dark chocolate pieces,
regular chocolate chips or just skip them altogether.
So while the rest of the country was going nuts over bacon ice cream, bacon wrapped turkey, and bacon cookies, I was enjoying favorite homemade peanut butter ice cream,
regular ol' brined turkey, and double
dark chocolate chip cookies.