Posts Tagged ‘Chocolate Chips’

I needed to bake a treat for someone as a thank you gift, but couldn’t make my mind up on what I wanted to fix.  You can never go wrong with one of Bakerella’s recipes, so I decided that these cookies were the perfect thing.  Oh, my goodness…these are little pillows of chocolate heaven. The recipient loved them and so did I!  Thank you, Bakerella!!!!

Chocolate Chip Comfort Cookies

1 1/2 cups all purpose flour

1/2 cup cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, slightly softened

1 1/2 cups granulated sugar

1/2 cup creamy peanut butter

2 eggs

1 tsp. vanilla extract

10 oz. semi sweet chocolate chips (The original recipe calls for dark, but I didn’t have any.)


Preheat the oven to 350 degrees and prepare 2 cookie sheets.  In a small bowl, mix the flour, cocoa, baking soda and salt with a wire whisk and set aside.


In another bowl, cream the butter, sugar and peanut butter until light and fluffy, about 3 minutes.  Add the eggs and vanilla; stir until combined.


Add the flour mixture to the butter mixture and mix until combined.  Add the chips.


Roll the dough into about 1 1/4 inch balls.  I used a cookie scoop to measure the dough and then rolled the scoop into a ball.  Bake for 10 minutes and allow to cool before devouring!!  This recipe made about 36 cookies.


Chocolate Chip Comfort Cookies 1

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I really like to use zucchini as an ingredient in baked goods.  It seems to give the items an extra dose of moisture that results in a terrific texture for breads, muffins, or, in this case, cake.  This cake, which I found at Chocolate, Chocolate and More, would be delicious with a fruit or Jell-O salad on the side or just eat it by itself with a big ol’ cold glass of milk.  Mmmm!


2 1/2 cups all purpose flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 1/2 cups granulated sugar

3 eggs

2 tsp. vanilla extract

1 cup vegetable oil

2 cups packed grated zucchini

1 1/2 cups semisweet chocolate chips


Preheat oven to 350 degrees and prepare to loaf pans by spraying them with non-stick spray. Combine the flour, cocoa, baking soda, baking powder and salt on a plate and set aside. I prefer using a paper plate for this because it makes it easier to pour into the mixer later.


In a medium mixing bowl, beat eggs and sugar until they are light and fluffy.  This takes about 2 minutes.  Add in the oil and vanilla and stir to combine. 

While your mixer is running on low, slowly add the flour mixture to the egg/sugar mixture.  Beat until just blended.  Fold in the shredded zucchini and chocolate chips.

Pour the batter into your prepared loaf pans and bake for 50 to 60 minutes.  Mine were perfectly done after 50 minutes so be sure and check them at that time.  Allow the loaves to cool for 10 minutes, then turn them out of the pan and cool completely.  Slice and enjoy!






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My husband, C, is not a big sweet eater, but when the urge strikes, he usually requests chocolate chip cookies.  He wanted some a couple of weeks ago so I decided to try a different recipe than the tried and true “back of the package” cookie.  Alton Brown to the rescue!

I remembered an episode of “Good Eats” where Mr. Brown made different kinds of chocolate chip cookies so I got out my trusty copy of “Good Eats: The Early Years” to find it.


There it was on page 166 from the “Three Chips for Sister Marsha” episode…chewy chocolate chip cookies!  Let me tell you, I think these were the BEST chocolate chip cookies that I have ever eaten, let alone made.  The extra effort of this recipe was so worth it!


Remember, Mr. Brown’s baking recipes do measurements by weight, not volume so get out the trusty kitchen scale.

8 oz. unsalted butter

12 oz. bread flour

1 tsp. kosher salt

1 tsp. baking soda

2 oz. granulated sugar

8 oz. light brown sugar

1 whole egg

1 egg yolk

2 tbsp. milk

1 1/2 tsp. vanilla extract

12 oz. chocolate morsels


Melt butter in the microwave and set aside to cool slightly.  Sift together the flour, salt and baking soda onto a paper plate.


With an electric mixer, combine the melted butter and two sugars.  Beat for 2 minutes.


In a measuring cup, whisk together the whole egg, egg yolk, milk and vanilla.


Reduce the mixer speed and slowly add the egg mixture until thoroughly combined.  Gradually mix in the dry ingredients, scraping the sides of the bowl as necessary.  Stir in the chips.


Chill the dough for 1 hour.  Heat the oven to 375 degrees.  Scoop the dough onto a lined baking sheet.  Bake for 12 minutes or until lightly golden brown.  Cool for 5 minutes (if you can wait that long) and eat up!




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This is the first sweet treat I got to make after my dad got out of the hospital.  The need to bake hit me and this recipe looked like a winner! A little goes a long way so you will get plenty of bars out of one pan.

I found this on Pinterest posted by Picky Palate and Ms. Picky Palate always has tasty treat to try!


1 chocolate cake mix

1 stick butter, softened

1 large egg

1 1/2 cups chocolate chips

14 oz. can sweetened condensed milk

14 Oreo cookies, broken into bite sized pieces


Preheat oven to 350 degrees.  Line a 13×9” baking dish with foil and spray the foil with nonstick spray. Combine the cake mix, butter and egg together.  I used my hands to do this and it is MESSY!  If you wear rings while cooking, take them off. Put the dough into the baking dish and pat out evenly.



Top this with the broken cookie pieces then pour the milk over the whole thing.


Bake for 23-25 minutes or until cooked through.  Cool for about 5 minutes then removed from pan and peel off the foil.  Cool completely; cut and enjoy!



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I am a sucker for semi-homemade Bundt cakes using a cake mix as a base.  I have posted about three such cakes in the past: chocolate chip Bundt cake, moist caramel apple cake, and chocolate Bundt cake. I found this new version on Pinterest from the blog The Big Green Bowl and knew I had to try it.

This is really tasty and, like most Bundt cakes, is better the day after it is baked.  The Big Green Bowl used a peanut butter glaze on hers, but also included a recipe for a chocolate glaze so I went all out and used BOTH glazes. 


For the cake:

1 pkg. yellow cake mix

1 cup milk

1/2 cup creamy peanut butter

1 tsp. vanilla

3 eggs

1 cup chocolate chips

For the peanut butter glaze:

1/4 cup cream peanut butter

1/2 tsp. vanilla

1 cup powdered sugar

1/2 cup milk, more or less

For the chocolate glaze:

2 tbsp. butter

2 tbsp. unsweetened cocoa powder

1/4 cup heavy cream

1 cup powdered sugar

1 tsp. vanilla


Preheat oven to 350 degrees.  Prepare a Bundt pan by spraying with Baker’s Joy (best stuff ever) or grease and flour.

Beat all cake ingredients except the chocolate chips for two minutes at medium speed.  Stir in chips.  Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then remove and let cool completely.




For the chocolate glaze:

Melt the butter in a small pan over low heat.  Add the cocoa and cream.  Cook and stir for about two minutes or until the mixture thickens.  Do not boil.  Remove from the heat and whisk in the vanilla and powdered sugar until smooth. Pour over the cake and let cool.





For the peanut butter glaze:

Whisk all the ingredients together.  You may add a little more sugar or milk to get the desired consistency.  Pour over the cake and allow to set up.  Slice and enjoy!



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One weekend I had my dessert all planned out, but then Pinterest reared its ugly head once again.  When I saw this recipe, all other thoughts of sweets went on hold.  It was just begging to be made, especially since I had the ingredients to try my hand at frozen yogurt to go with this.  This recipe certainly did not disappoint and I want to thank the wonderful writer over at Back For Seconds for this delicious treat that makes you go back for seconds and maybe even thirds.

cookie pie

chocolate chip cookie dough (I used my recipe which is here.)

3/4 cup mini marshmallows

1/2 cup creamy peanut butter


Preheat oven to 350 degrees and grease a 12 inch cast iron skillet. Mix up the cookie dough and press half of the dough in the bottom of the skillet. Drop the peanut butter in dollops around the cookie dough then put the marshmallows around the peanut butter.  Top with the remaining cookie dough and make sure to go all the way to the edge of the pan.



Bake for 25 to 30 minutes or until the center is set.  Then just dig in!



Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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