Sentences with phrase «use more chocolate chips»

You can use more chocolate chips if you like or any kind of chips or even raisins.

Nut - Free: In place of almonds, you can use more chocolate chips — or a different raw chopped nut if you can tolerate some nuts but not others.

Not exact matches

We made some more this weekend, but used chocolate chips instead of blueberries this weekend!

Use a little more sugar - free chocolate chips.

I used one banana because it was the only thing on hand and I added a few tbsps of skim milk for a bit more moisture.I even threw in some mini chocolate chips for a nice twist.

If you're using traditional oats add more chocolate chips and peanut flour.

I added walnuts and mini chocolate chips and used rum since I had more than precious bourbon;).

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.

Aside from finding these cookies hilarious and just creepy enough, I was also attracted to the fact that they used nothing more than additional (albeit melted and piped) chocolate chips for their decorations.

Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

I used 1/4 c. of maple syrup, but will add carob nibs or chocolate chips next time to add a little more sweetness.

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)

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 actually used this chocolate pumpkin frosting to top some banana chocolate chip Read more...

One of them grumbled at the fact that we had to use bananas (he doesn't eat fruits) while the other two were a lot more open to trying it out — especially when I mentioned the words peanut butter and chocolate chips.

Instead of shortening I used butter, added more chocolate chips to the cookie dough and topped the cookie with almond joy pieces.

6 tablespoons unsalted butter, softened 1/2 cup natural chunky peanut butter, salted or unsalted (I used Trader Joe's chunky salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if using unsalted peanut butter) 1 teaspoon baking powder 1 cup semi-sweet chocolate chips

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

I used half a cup of chopped walnuts, and half a cup of chopped raw almonds, because I did not have enough walnuts in the pantry, nor pecans, and I am not interested in adding sweetness or making these more messy to handle by adding chocolate chips.

I'll also make more chocolate frogs where I melt the Enjoy Life chocolate chips and use my frog candy mold.

What I was really looking for was something to use up lots of ingredients I have; more specifically coconut, chocolate chips and walnuts... can you believe??

Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup white chocolate chips 1 cup chopped walnuts or pecans (optional, if not using, add more chips) Sea salt (for sprinkling)

Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1 cup chocolate chips

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 also used a broken up dark chocolate bar instead of chips to make it more grown - up, and upped the cocoa and the oil by three and two tablespoons respectively.

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

(Can use water if no lemon juice) add more if needed for thick consistency 1/2 c. chopped dark chocolate or chocolate chips OR 1 c chopped walnuts, 3/4 c cranberries or raisins, or try CACAO NIBS!

I used a little less agave and a few more chocolate chips: — RRB - and they were DELICIOUS.

The nibs are a lot more subtle chocolate flavor than using chips or a powder and it complement the coffee perfectly.

I did make a few substitutions though — I used coconut oil instead of the palm oil (i added about a teaspoon more coconut oil once I had mixed everything together because the mixture was a bit too crumbly and dry for my liking) and I also added a teaspoon or so more of honey due to the dryness of the mixture... I didn't use any white chocolate chips, and used vegan dark chocolate that i chopped up because i didn't have «chips» as such....

I use dark chocolate in these which has more fat than bittersweet so that may be why the chips fell to the bottom.

I didn't use white chocolate but otherwise followed the recipe (substituting more dark and milk chips for the same volume of added chocolate) and tried the two batches with different bake times.

I also add a tad more vanilla, use high quality cocoa and throw in dark chocolate chips at the end.

If you are looking for more ways to use up blueberries, take a look at Camilla's Rhubarb & Blueberry Tarte Tatin, Emma's Scandinavian Oven Baked Pancakes with Blueberry Compote, Grace's Yogurt Fruit Pizzas, Lucy's Slow Cooker Blueberry Madeira Cake, Helen's Blueberry and White Chocolate Chip Cupcakes, our Sugar - Free Minty Blueberry Milkshake or Octonauts Cake with Blueberries.

I used my favourite 70 % Dark Chocolate as well as dark chocolate chips, because that makes the cookies vegan and also so much more rich and saChocolate as well as dark chocolate chips, because that makes the cookies vegan and also so much more rich and sachocolate chips, because that makes the cookies vegan and also so much more rich and satisfying.

The original recipe is from Sally's Baking Addiction — she uses chocolate chips and more peanut butter, but I wanted something a bit more «breakfast - y» and less «chocolate - y».

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

Honestly, my first batch of this recipe (which I followed to the letter other than using extra dark chocolate) came out more like chocolate chip biscuits.

for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional

However that could easily also be remedied by adding more chocolate chips or using more bananas or sweeter strawberries.

Mint chocolate chip used to be my favorite store - bought ice cream... but no more thanks to this recipe!

Could've used a little more sweetness, I didn't use chocolate / PB chips because I wanted to see if my boys would like them w / o the chocolate!

1 cup dark chocolate chips (I use 70 % dark or more — for vegan cookies use vegan chocolate pieces) 1/2 cup unsweetened coconut flakes 1/2 cup raisins

I also find that it's better to use milk chocolate chips, as they melt more easily and quicker than normal chocolate.

If you do decide to use chocolate chips instead of these Ghirardelli Dark Chocolate Melting Wafers, make sure you add a little coconut oil to the chips when warming them in the microwave so they melt morchocolate chips instead of these Ghirardelli Dark Chocolate Melting Wafers, make sure you add a little coconut oil to the chips when warming them in the microwave so they melt morChocolate Melting Wafers, make sure you add a little coconut oil to the chips when warming them in the microwave so they melt more easily.

I added a few more tablespoons of matcha powder and used Hershey's Cookies n Creme chocolate instead of the white chocolate 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.

when it comes to chocolate IN a recipe, I recommend using these mini chocolate chips over the larger chocolate chips or even chocolate chunks — They spread much better throughout the pancakes and disperse more evenly - When I made a couple using the chunks, some pancakes had ZILCH chocolate in it while others were comprised of mostly chunks.