Archive for the ‘Chocolate Chips’ Category

Chocolate-Cherry Loaf


Recipe & picture courtesy of Family Circle

Makes: 3 mini loaves (8 slices each) or one standard-size loaf
Prep: 20 minutes
Bake: 35 minutes

  • 1/3 cup cocoa powder
  • 1/3 cup plus 3/4 cup sugar
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup oil
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/2 cup dried cherries, chopped
  • 3 tablespoons mini chocolate chips
  1. Heat oven to 350°F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
  2. In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside.
  3. In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream.
  4. Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips.
  5. Bake at 350°F for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely.

Note: Batter may be baked as one 9 x 5 x 3-inch loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing.

**Personal Review: No Review Yet**

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Skinny Chocolate Chip Cookies Recipe

Recipe courtesy of Relish

Makes 30 cookies

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup firmly packed brown sugar
  • 6 tbsp granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 large egg
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  1. In a small bowl, whisk flour, baking soda and salt.
  2. In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refrigerate dough 15 minutes.
  3. Meanwhile, set racks in upper and lower third of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or foil.
  4. Shape dough into 1 1/2 inch balls, or droup dough with 1 1/2 inch ice cream scoop, onto prepared sheets, 2 inches apart. Bake 12-14 minutes, switching sheets between racks halfway through, or until cookies are golden around edges and just set in centers. Cool cookies on pans 5 minutes. Transfer cookies on papers to wire racks and cool completely.

**Personal Review: No Review Yet**

Cheesecake Cookie Cups


Recipe & picture courtesy of The Very Best Baking

Preparation – 15 min
Cooking – 25 min
Cooling Time – 1 hrs refrigerating
Yields – 24 servings

  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 2 pkgs. (8 oz. each) cream cheese, room temperature
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (21 oz.) cherry pie filling
  1. Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
  2. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
  3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
  4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

**Personal Review: No Review Yet**

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

  • 1/2 cup peanut butter
  • 8 slices bread
  • 1/4 cup mini chocolate chips
  • 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • 2/3 cup grape jam or jelly
  • 1 tablespoon butter
  • Whipped cream, for serving
  1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
  2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
  3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
  4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

Raspberry Fudge Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/4 cup boiling water
  • 1/4 cup chocolate chips
  • 1/4 cup sugar
  • 1 cup frozen raspberries, plus more for garnish
  • 1/4 cup sour cream
  • 1 1/2 cups ice cubes
  1. Using a blender, mix the boiling water, chocolate chips and sugar until the chocolate is melted, about 30 seconds. Add the raspberries and sour cream and blend on high speed until smooth. Add the ice cubes and blend on high speed until slushy, about 15 seconds. Top with frozen raspberries.

**Personal Review: No Review Yet**