Also delish: 1
teaspoon mini chocolate chips (4 grams of sugar).
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
* 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 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
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
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)
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 1/4 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
You can easily turn it into a mocha frosting that would complement the cake nicely by adding a few
teaspoons of espresso powder and you can also add some
mini chocolate chips in keeping with the theme.
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
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil, melted and slightly cooled 1/2
teaspoon vanilla 1/2
teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4
teaspoon baking soda 1/4
teaspoon baking powder 1/4
teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free
mini chocolate 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
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
Ingredients: 1 cup almond flour 1/4
teaspoon baking soda 1/8
teaspoon salt 2 Tablespoons canola oil 2 Tablespoons agave nectar 1/2
teaspoon vanilla extract 1/4 cup semi-sweet
mini chocolate chips
1/2 cup butter, softened 3/4 cup sugar 1 egg 1
teaspoon vanilla 1
teaspoon coconut extract 1 1/2 cups flour 1/4
teaspoon salt 1
teaspoon baking powder 1/2
teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup
mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, chopped
1 1/3 cups pitted Medjool dates 1/2 cup walnuts 4 tablespoons unsweetened cocoa powder 1
teaspoon vanilla extract 1/4 cup
mini chocolate chips
Ingredients 1/2 pound (2 sticks) unsalted butter, softened $ 1/3 cup granulated sugar 1/3 (packed) cup brown sugar Pinch of salt 1/2
teaspoon vanilla extract 2 cups flour 3/4 cups
mini chocolate chips 2 cups
mini chocolate chips (melted)
1/2 cup unsweetened cocoa powder 1
teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1
teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup
mini chocolate chips Sea salt crystals, for sprinkling
1/2 cup (1 stick) unsalted butter, softened to room temp 3/4 cup light brown sugar 1
teaspoon vanilla extract 1 1/4 cup flour 1/2
teaspoon salt 4 Tablespoons milk 1 cup
mini chocolate chips
For cupcakes 2 cups all - purpose flour 2/3 cup unsweetened cocoa powder 1
teaspoon baking soda 1/2
teaspoon baking powder 1
teaspoon kosher salt 2 cups shredded zucchini (about 8 ounces), squeeze out excess water 3 large eggs 2 cups granulated sugar 3/4 cup vegetable oil 2
teaspoons vanilla extract 3/4 cup
mini semisweet
chocolate chips
1/2 cup Natural Creamy Peanut Butter (I used Trader Joe's no - stir) 2 Tablespoons Almond Milk 2 Tablespoons Maple Syrup 1/2
teaspoon Vanilla Stevia + 1/2
teaspoon Vanilla Extract 3/4 cup Oats 1/2 cup unsweetened Shredded Coconut 1/4 cup Chopped Peanuts 1/4 cup Cacao Nibs or
Mini Dark
Chocolate Chips
1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking 1/2
teaspoon pure vanilla extract 1/2
teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food coloring (optional) 3/4 cup
mini semi-sweet
chocolate chips, plus more for garnish Whipped cream for serving Vanilla ice cream for serving Hot Fudge for serving
1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2
teaspoon cinnamon 1
teaspoon vanilla extract 1/3 cup
mini chocolate chips (this is the brand of healthy and allergy friendly
chips we use)
1 3/4 cups (415 ml) whole or 2 % milk 3 tablespoons cocoa powder 3 tablespoons granulated sugar Pinch of salt 1
teaspoon vanilla extract
Mini semi-sweet
chocolate chips Mini marshmallows
Use it to make these little pancake bites, which are simple but delicious
mini muffins.You can leave the pancake bites plain, or scatter each with a
teaspoon of chopped fresh strawberries, sliced bananas, miniature
chocolate chips -LRB-!)
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup
mini dark
chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1
teaspoon vanilla extract — optional
CUPCAKES: 6 Tablespoons Enjoy Life
Mini Chocolate Chips 3/4
teaspoon flour 1 1/2 cups Gluten Free Flour (I used Cup 4 Cup) 1/2
teaspoon baking powder 1/4
teaspoon salt 1 1/2 ounces cream cheese, softened 5 Tablespoons butter, softened 1/2 cup organic granulated sugar 1/2 cup organic brown sugar, packed 1/2 -LSB-...]
Cupcakes: 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 1/2 cups packed light brown sugar 4 large eggs 2 2/3 cups all purpose flour 1
teaspoon baking powder 1
teaspoon baking soda 1/4
teaspoon salt 1 cup milk 2
teaspoons vanilla extract 1 cup
mini semisweet
chocolate chips
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups
chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2
teaspoon salt 1/4
teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2
teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup
mini semi-sweet
chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4
teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1
teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2
teaspoon vanilla Preheat oven to 350 degrees F.
Spoon 1/4 cup nonfat Greek - style yogurt over berries in each glass, then top each with 1
teaspoon mini dark -
chocolate chips, 1 tablespoon oat granola, and a sprinkling of chopped walnuts.
4 medium - sized bananas, cut into 1 - inch pieces and frozen 1 cup frozen cherries 1/2
teaspoon vanilla extract 1 tablespoon to 1/4 cup unsweetened almond milk, as needed 2 tablespoons
mini vegan
chocolate chips
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)