But there's nothing wrong
with using chocolate chips here.
I like the twist on
these with using a chocolate chip cookie.
Not exact matches
Used chocolate chips this time but will try
with raisins as he doesn't really eat
chocolate as a rule!
This
chocolate dip really is darkly, richly, decadently chocolaty just
using regular old semi-sweet
chips, and it has a great balance of deepness and sweetness to go along
with fruit dippers.
Then when you're ready to make your frosting, you only
use the fat from the coconut milk, melt it together
with a bag of
chocolate chips (I
used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to
use.
I
used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix
with nuts, dried fruit, seeds, flaked coconut, and dark
chocolate chips.
If you make sure to
use organic / healthy dark
chocolate chips with minimal added sugar, and substitute dates for the honey (adding the dates to be pulsed before the almonds on their own, otherwise they might not get smooth enough), then you could consider this recipe to be ENTIRELY healthy and sin - free.
I just made these vegan
using earth balance instead of butter, 2 tbs ground flax mixed
with 3 tbs water for egg, and dairy free
chocolate chips (no white
chocolate chips).
Can I
use dark
chocolate chips with equally yummy results — or would it be over-kill?
I just made
chocolate chip cookies
with almond flour — love the idea of
using almond butter!
I have
used this type of sweetener and
chocolate chips with success, but not this particular recipe for the milk... yet.
I entered it into My Fitness Pal
with my ingredients, but
used this recipe, and it is 226 calories per muffin (I did mini milk
chocolate chips which were the most calories..
I
used to love ice cream
with chunks and gooey swirls —
chocolate chips, brownie bits, cookie crumbles, caramel,
chocolate sauce you name it.
used the honey, also added a bit of baking soda and vanilla
with some mini
chocolate chips (1/4 cup)..
I took a chewy peanut butter cookie recipe,
used peanut butter cups instead of
chocolate chips, then sandwiched them together
with peanut butter filling.
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.
With a rubber spatula, fold in
chocolate chips or nuts, if
using.
We add raisins and I
use Bushmill's Irish whiskey but I think I'm going to have to the mini pans so I can make one
with chocolate chips too!
Multigrain Pumpkin
Chocolate Chip Muffins (that can also be made
with all whole wheat pastry flour or even all purpose flour if that's what you
use!)
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white
chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can
use lemon juice, milk or water Here is a link to my blueberry scones
with photos of how I knead in the berries
This instruction will feel counter-intuitive to anyone
used to baking
with regular flour, but it's important to knead the dough at the very end of mixing and then also knead in the
chocolate chips.
I'm repeatedly left
with overripe bananas and instead of always making banana
chocolate chip muffins, I've had to figure out a few new ways to
use them, healthy ways!
I
used my favorite raw vegan
chocolate chip cookies for this recipe, along
with dairy - free
chocolate and vanilla ice...
You can make the center
with the caramel from my Homemade Twix Bar or instead of a
chocolate chip cookie dough, how about
using the base from my Oreo Truffles in its place.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed
with 6 tbl of water) 1/3 cup of nut butter (I
used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan
chocolate (I shaved a 4 oz bar) but you can also
use 1/2 cup of
chocolate chips as well
Second, I
use coconut oil, which adds a subtle sweetness that pairs nicely
with the caramelly brown sugar and the dark
chocolate chips.
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.
You can also
use mini
chocolate chips or even cover them
with orange and black sprinkles.
I also only
used 1/4 cup of the mini
chocolate chips so they would work better
with the smaller sized muffins.
You may have noticed a patterned lately: no bake peanut butter and
chocolate bars, peanut butter and
chocolate chip bars, peanut butter cookie dough brownies, reese's peanut butter and
chocolate truffle, peanut butter cupcakes
with chocolate frosting, reese's peanut butter
chocolate brownies and these are recipes
using both peanut butter and
chocolate I shared in the last 2 month.
I didn't
use the
chocolate chips and ended up
using slightly less than 3 cups of ground oats
with an extra half tsp of baking powder and an extra 1/8 tsp baking soda.
I
used coconut oil, maple syrup and vegan
chocolate chips in the recipe below to make these vegan, but you can
use butter and honey
with delicious results.
:D Milky Way and
chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark
chocolate, chopped — I
used one
with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Ginger and milk
chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking
with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided
use 200g milk
chocolate, in
chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
I
used olive oil, Tehina (whole foods) in lieu of nut butter and chopped dates along
with the
chocolate chips.
I
used this instead, added a tad bit of honey and topped
with chocolate chips.
Using the fluffernutter as an inspiration, I came up
with these PEEPs Fluffernutter Blondies which are made from a peanut butter blondie, topped
with chocolate chips and chopped up PEEPs ®.
This time round, I wanted to
use up some of the dried persimmons I had left in the freezer and so I combined them
with granola, walnuts, dark
chocolate chips, and unsweetened coconut flakes.
Rather than
using the semi-sweet
chocolate chips combined
with shortening and peppermint for coating the cookies,
use Ghirardelli Dark Melting Wafers.
When I was a kid, my mother
used to make a wonderful Orange
Chocolate Chip Quick Bread
with a popular buttermilk baking mix.
I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe
using almond flour, this one turned out pretty well, despite a lot of substitutions I
used half chickpea flour, I added cocoa instead of
chocolate chips, subbed earth balance for the fat and sweetened
with a little coconut sugar and stevia.
Really simple brownies slightly adapted from here 150g dark
chocolate, finely chopped or in
chips — I
used one
with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Fold in
chocolate chips with a spatula and let dough sit for 1 - 2 mins before forming cookies,
using a tablespoon for consistent sizing.
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!
And for the red flesh you can
use either a raspberry sherbet or sorbet that is mixed
with some mini
chocolate chips for the «watermelon seeds».
Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread
With Maple Bourbon Frosting And Love It Too: Vanilla Pumpkin Swirl Cake
With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne
With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga:
Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew
With Chorizo and Pepitas Devour: 5 Delicious Ways to
Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes
With Maple Cream and Candied Vanilla Pecans The Heritage Cook: Gingery Pumpkin Mousse
With Whipped Ginger Cream Thursday Night Dinner:
Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges
With Chili, Lime and Cotija
Sprinkle
with chocolate chips and walnuts, if
using.
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.
Chop 6 ounces of any dark
chocolate (or
use chocolate chips) and put it into a stainless steel bowl
with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1 tablespoon of vegetable shortening — but not margarine).
Chock - full of
chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C
chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350
chip cookies from The Essential
Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C
Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350
Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet
chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C
chocolate chips — I
used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.