Tag Archives: chocolate chips

December 2, 2013 · 9:05 am

Twelve Days of Christmas Cookies: Chocolate Oatmeal Cookies

Coconut Oatmeal Chocolate Cookies 2

DAY 2: Chocolate Oatmeal Cookies

Raisins in cookies have never been my favorite, but I really love oatmeal cookies. This recipe adds chocolate, chocolate chips and coconut to the traditional oatmeal cookie to give it a whole new dimension.

Using Dutch process or Hershey’s Special Dark cocoa will make these cookies extra rich and chocolately, but you can use regular cocoa as well.

RECIPE:

Chocolate Oatmeal Cookies

Coconut Oatmeal Chocolate Cookies 2

1 ¼ cups flour
1/3 cup Dutch process (or Hershey’s Special Dark) cocoa powder
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 egg
2 tsp vanilla extract
1 cup rolled oats
1 cup shredded coconut
1 cup chocolate chips

Preheat oven to 350°F.

In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt.

In a separate bowl, beat butter and sugars with a mixer. Beat in the egg and vanilla. On a low speed, gradually add the mixed dry ingredients. Slowly beat in the oats, coconut and chocolate chips. Drop by rounded tablespoons onto a baking sheet.

Bake at 350°F for 10-11 minutes.

(Adapted from Little Yellow Kitchen)

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October 4, 2013 · 4:00 pm

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread: where summer and autumn collide in a great tasting snack. This is a great way to use an over-abundance of zucchini from your garden (or local farmers’ market) and incorporate the great fall flavors of pumpkin and spices like cinnamon, nutmeg and cardamom.

You can also make these in muffin form for a delicious on-the-go breakfast or lunch box treat. There is no easier way to get your kids to eat their veges. Chocolate chips are optional, but always appreciated (unless you are a certain son of mine).

Pumpkin Zucchini Muffin

RECIPE:

Pumpkin Zucchini Bread

  • Servings: Makes 2 loaves
  • Print

Pumpkin Zucchini Bread

3 eggs, lightly beaten
2 cups sugar
1 ½ cups canned pumpkin
2 cups shredded zucchini
½ cup butter, melted
1 Tbs vanilla
3 cups flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg (or cloves)
1 1/2 cups chocolate chips, optional
1 cup chopped walnuts or pecans

Preheat oven to 350°F. Grease and flour 2 medium loaf pans.

Combine eggs and sugar in a mixing bowl. Add pumpkin, zucchini, melted butter and vanilla and mix well. In a separate bowl, combine dry ingredients. Gradually add to pumpkin mixture and stir until just incorporated. Stir in chocolate chips and nuts. Pour into 2 loaf pans.

Bake at 350°F for 60 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes. Remove and cool on a wire rack.

FOR MUFFINS: Line muffin pans with paper liners (or grease pan). Bake at 375°F for 15-18 minutes.

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January 27, 2012 · 11:56 am

Banana Chocolate Chip Muffins

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Looking for a banana muffin that is moist and full of banana flavor? This recipe (slightly adapted from Cook’s Illustrated) is your answer. It packs FIVE bananas into a single loaf of bread (or batch of 15-18 muffins).

I like bananas, but only if they are on the slightly green side. Once they are completely yellow or start to brown, I won’t touch them. I can push them on the kids for a little longer, but none of us are squishy banana fans. So I regularly have one or two bananas from a bunch that go “bad” before we eat them. So I peel and throw these overripe bananas into my freezer in Ziploc bags. Eventually those bags get to the bursting point, and I know I need to do some banana baking.

This recipe is one of our favorites. The bananas are cooked (in the microwave) until they are liquidy, and then the liquid is reduced to concentrate the banana flavor. You can add chocolate chips and/or chopped nuts to your liking.

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The muffins also freeze nicely if you happen to have A LOT of bananas to use up and want to make multiple batches!

RECIPE:

Banana Chocolate Chip Muffins (or Bread)

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1 ¾ cups flour
1 tsp baking soda
½ tsp salt
5 large very ripe bananas
½ cup (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
¾ cup light brown sugar
1 tsp vanilla extract
1 cup chocolate chips
½ cup walnuts (optional)

Preheat oven to 350°F.  Line muffin tins with 15-18 paper liners, or grease muffin tins.

In a large bowl, whisk together flour, baking soda, and salt.

Place bananas in a microwave-safe bowl; cover with waxed paper. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Pour bananas into a strainer placed over a medium saucepan. Allow to drain, stirring occasionally, for 15 minutes. Set banana pulp aside.

Place the saucepan with the banana liquid over medium-high heat and cook until reduced to ¼ cup, about 5 minutes. Remove pan from heat and stir banana pulp into the reduced liquid. Mash with a potato masher or a fork until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined. Gently fold in chocolate chips and walnuts, if using.

Pour batter into the prepared muffin tins. Bake for 15 minutes, or until toothpick comes out clean.

Makes 15-18 muffins

FOR BANANA BREAD: Spray a medium loaf pan with nonstick cooking spray. Pour batter into pan. Bake at 350°F for 55 to 70 minutes, or until toothpick comes out clean. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on a wire rack.

adapted from Cook’s Illustrated

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May 24, 2011 · 5:11 am

Waffle Week: Double Chocolate Waffles

050711 010-1Dessert Waffles:
AKA, How to convince your mom to let you eat dessert for breakfast

We ate these Chocolate Waffles the first time for dessert topped with black raspberry ice cream and a triple-berry sauce. The kids convinced me they would also be good for breakfast the next morning, without the ice cream but with whipped cream instead. I don’t think that really changed the sugar content any!

These chocolate waffles are not too heavy, but with the addition of mini chocolate chips in the batter and topped with ice cream and berry syrup, they are reminiscent of a brownie sundae. Next time I would like to try them topped with vanilla ice cream and buttermilk syrup.

For Waffle Tips & Suggestions, click HERE.

RECIPE:

Double Chocolate Waffles

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2/3 cup flour
1/3 cup corn starch
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/8 tsp (scant) cinnamon
1 cup milk or buttermilk
1/3 cup oil
6 Tbs granulated sugar
1 egg
1 ½ tsp vanilla
½ cup mini chocolate chips

Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together milk, oil, sugar, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t over mix.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 scant cups for the 4 small Belgian waffles in my waffle maker). Sprinkle about 1/3 of the chocolate chips (for a large Belgian waffle maker) over the batter in the waffle iron. Spread lightly with a heat proof spatula so that a small amount of batter covers chocolate chips. Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes about 3 large Belgian waffles (12 small squares)

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

Recipe from Our Best Bites

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