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Posts Tagged ‘chocolate chips’

by Sarah Steimer

The original recipe was for loaves, but this is just better.

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-3 ripe bananas (about 1 1/2 cups), mashed
  • 1 teaspoon lemon juice
  • 3 tablespoons bourbon (plus a shot for you)
  • 2/3 cup coarsely chopped walnuts
  • 2/3 cup chocolate chips

Sift together the flour, baking powder and salt in a medium bowl.

Using a mixer, combine the butter and sugar until fluffy. Add the eggs one at a time. Add the bananas, lemon juice and bourbon, mixing until well combined.

Add the dry ingredients to the wet and beat until just incorporated. Mix in the nuts and chocolate chips.

Grease your mini muffin pans (I use butter and flour). Fill the pans almost full, about three-quarters of the way or more (just don’t go over the edge). Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the tops are golden.

Makes about 36 mini muffins.

Recipe adapted from: Pixelated Crumb

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by Sarah Steimer

I didn’t plan on doing a third PB&J recipe for the guide, but I got an urge to make scones over the weekend and this recipe popped up. I had everything I needed so I figured, why not? These scones were by no means too dry, either, and I think the peanut butter helped with that.

  • 2 1/4 cups flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup peanut butter (I used natural)
  • 2 tablespoons milk, plus more for finishing
  • 1/2 cup plain yogurt
  • 1/2 – 2/3 cup jam or jelly
  • 1/3 cup chocolate chips
  • few tablespoons oats (optional)
  • few tablespoons flaxseed (optional)

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the butter cubes and mix with your hands until the mixture looks sandy. Mix the peanut butter in with your hands as well. Add the milk and yogurt. The dough should be soft but sticky, and you may need to add more milk as you go if the mixture is too dry.

Place the dough on a lightly floured Silpat or sheet of parchment paper and form into an 11-by-9-inch rectangle, about 1/2-inch thick. Spread the jam over the dough and sprinkle with the chocolate chips. Fold one long side of the dough toward the center, then fold the opposite side over that to form three layers, in the same way you would fold a business letter.

Press lightly on the top of the dough to seal it. Slide the dough, still on the Silpat or parchment paper, directly onto a baking sheet.

Brush the top of the dough with milk and (if using) sprinkle with oats and flaxseed.

Bake at 375 degrees for 30-35 minutes, or until the top is golden.

Once the scones have cooled, cut into either squares or triangles.

Makes about 8-10 individual scones.

Recipe adapted from: Bob Vivant

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Sarah Steimer

I actually thought I overcooked these brownies, but the black beans kept them super moist. Unless you say so, no one would ever know there are black beans in this recipe.

  • 3/4 cup cooked black beans
  • 1/2 cup vegetable oil or olive oil
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar (I cut this back from the original recipe’s 2/3 cup)
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chopped walnuts, optional

In a food processor or blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee and vanilla.

Melt half the chocolate chips and add to the machine. Blend until smooth.

In a small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer and pulse until just incorporated. Stir in the remaining chocolate chips and walnuts, if using.

Pour into 9-by-9-inch or 8-by-8-inch prepared pan — either butter and flour the pan or line with parchment paper.

Bake at 350 degrees or until the surface looks somewhat matte around the edges and the center springs back up to the touch, about 20 minutes. Let cool for at least 15 minutes before cutting and removing from the pan. Dust with powdered sugar if desired.

Store in an air-tight container in the refrigerator.

Makes about 12 brownies.

Recipe adapted from: Melissa d’Arabian via the Food Network

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by Caitlin Saniga

If you’re looking for a recipe that will stay soft and chewy long after the cookies are removed from the oven, this one’s for you. My mom recently taught me a trick for quickly bringing butter to room temperature. (I never seem to plan far enough ahead for recipes that use the softer butter.) Fill a bowl with room-temperature water, and place the stick of butter, still wrapped, in the water. Let it sit for about 5 minutes, and voila! The butter softens in a snap.

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment (or with a large mixing bowl and a hand mixer), combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce the speed to low and add the salt, vanilla and egg. Beat the mixture until it’s well mixed, about 1 minute. Add the flour mixture and mix in until it’s just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on the baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes (Remember: the cookies will continue to cook after they are removed from the oven!). Remove from oven, and let the cookies cool on the baking sheet 1 to 2 minutes. Transfer to a wire rack, and let them cool completely. Store cookies in an airtight container at room temperature for up to 1 week.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

I was worried these muffins got a little dark in the oven. But they were perfect!

  •  2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts, chopped and toasted (at 350 degrees for about 3 minutes)
  • 1/2 cup chocolate chips (I used mini-chips.)

If your bananas aren't quite overripe yet, stick them in a paper bag with an apple (or tomato), fold over the top of the bag to seal it, and store the fruits this way overnight. In the morning, the banana will be considerably riper.

Preheat oven to 375 degrees, and place cupcake liners in a 12-cup muffin tin.

In a large bowl, combine the flour, baking soda and salt; set aside.

In a small bowl, mash 1 1/2 of the bananas with a fork. With an electric mixer equipped with a wire whisk, whip the remaining bananas and sugar on medium-high (I put my upright KitchenAid mixer on speed 6.), for about 3 minutes.

Everything's better with a little chocolate. The original recipe didn't call for chocolate, so if you don't have any I'm sure you could leave them out for a more mediocre muffin. 😉

Add the melted butter, eggs and vanilla, and beat well, scraping down the sides of the bowl at least once. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas, nuts and chocolate chips with a rubber spatula.

Spoon the batter into the cupcake liners in the muffin tin, filling them almost to the top. Rap the muffin tin on the counter to get rid of any air bubbles.

Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. (Mine took more like 22 before the toothpick came out clean.) Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Makes 12 muffins.

Recipe adapted from: Tyler Florence – Food Network

Photo: Caitlin Saniga

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by Caitlin Saniga

Snacks on snacks: These nontraditional chocolate chip cookies are sweet, salty and spicy.

  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of chile powder
  • 1/4 teaspoon salt
  • 5 strips bacon (1/3 pound)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips

Sage, you can stand on your hind legs and whine, but you're not getting a cookie.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (The cookies won’t spread in the oven.); press the reserved bacon and chocolate chips on top. Bake until golden, 10 to 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Makes a dozen big cookies. (These cookies are best when they’re straight out of the oven, duh, and they keep for up to 3 days.)

Recipe adapted from: Food Network Magazine

Photos: Caitlin Saniga and Eddie Paik

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by Caitlin Saniga

This took about 15 minutes to prepare. I waited the minimum hour freeze time, so the whipped cream was just barely frozen and still kind of soft. It got icier the longer it stayed in the freezer.

Does anyone remember Vienetta ice cream cakes? This recipe reminds me of a much less intricate-looking version with the added bonus of including already-delicious ice cream sandwiches. And it still looks impressive.

  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 6 ice cream sandwiches (3.5 ounces each)
  • 1/2 cup chocolate chips, chopped (I accidentally bought mini chocolate chips {so cute!}, so I didn’t chop mine)

Line a large baking dish (I used a 7-by-11-inch glass dish) with a piece of wax paper or parchment, allow the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer. Spread 1/4 of the whipped cream over. Repeat with the remaining sandwiches and whipped cream. Spread the remaining whipped cream along the sides of the stacked sandwiches.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to a week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a plate. Discard the paper and serve.

Makes 6 to 8 servings.

Recipe adapted from: Real Simple’s Easy, Delicious Meals

Photo: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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