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Tag Archives: Chocolate chip

Chocolate-Chip Cookie Dough Cake Pops

Don’t need much of an introduction for these yummy pops, besides mentioning that they’re CRAZY easy to make and I used a slightly ghetto cake-pop method. What! I wanted cake pops fast and I was tired! Jeez, a chef can take some shortcuts!

Anyways, I used Betty Crocker chocolate Chip Cookie mix and instead of using regular butter, I used Land-O-Lakes 50% less fat butter spread. The result was fluffy cake-like chocolate-chip goodness. Why you may ask did I use buttery spread? Well, since I’m just a little obsessed with being healthy, I decided to cut the fat and calories a bit by using the 50% less fat spread! It was amazing!

Chocolate-Chip Cookie Dough Cake Pops:

  • 1 package Betty Crocker Chocolate-Chip Cookie Mix
  • 1/2 cup 50% less fat butter spread/margarine- at room temperature (I used Land-o-Lakes)
  • 1 egg- at room temperature
  • PAM Baking Flavor
  • 1 cup homemade vanilla frosting
  • 2-3 cups melted dark chocolate (I used Ghiradelli 70% Cacao)

Vanilla Frosting:

  • 2-3 cups sifted confectioner’s sugar
  • 3-4 tbsp milk (I used Skim Plus)
  • 1 tsp vanilla extract
  • 1/2-1 tbsp unsalted butter– at room temperature (Yes, I used real butter for this)

1. Preheat the oven 350 degrees. Spray a large cookie sheet with PAM. In a large bowl add cookie mix, egg and butter. Mix all together until incorporated well and forms into cookie-dough texture. Drop about 2 tbsp rounds onto the cookie sheet. Bake for about 12-15 minutes, until soft, and medium-brown on the bottom. Remove and cool.

2. To make the frosting, in a large bowl add the butter and beat with a hand mixer until creamy. With the mixer on low add in the sifted confectioner’s sugar, increasing the speed as you add more sugar. After you’ve added all the sugar, beat in about 2-3 tbsp milk and vanilla extract. Frosting should be thick and cream (as if you were to frost a cupcake). Pour more/less milk to achieve that consistency.

3. In a large bowl crumble about 3/4 of the batch of cookies. Add the frosting and mix until you’ve reached a crumbly, dough-like consistency. Roll into balls and place on the baking sheet to freeze for about 30 minutes. Before freezing, place a lollipop stick into the balls, so the stick hardens with the cake and stays put. Remove and dip one-by-one into the melted, cooled chocolate. stand up-right in a glass or stick into a styrofoam slab to dry. Eat! I liked mine with a glass of cold fat-free milk :)

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Posted by on March 24, 2011 in Baking, Chef Priyanka, Chocolate

 

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Brownie Pudding (lava poop) recipe

White chocolate is marketed by confectioners a...

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Source: http://nummynumnum.wordpress.com/2011/03/22/brownie-pudding-lava-poop/

This recipe is incredible easy, sweet and tasty.   It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks.  I wonder how many Ina recipes I can actually post on this blog.  I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory.  –ts

2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving

  1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
  3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.  Lightly mix in chocolate chips until combined.
  4. Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
  5. Allow to cool and serve with ice cream

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

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Dark and White Chocolate Cherry Bars Recipe

A pair of cherries from the same stalk. Prunus...

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The count down is here! Only two more days until spring break. Boy, am I ready. As I count down the days, I become more and more anxious for the sun, it’s warmth and, most of all, at least a short break from school. There are a lot of really great things about school, but after the last month, which has been charging ahead like a bull chasing a bull fighter, my brain is feeling a bit fried… and while some things, like beignets, doughnuts, and french fries are better fried, my brain is not. This will be a much needed week of rejuvenation.

We are starting the celebrating early in this house hold with these little gems: Dark and White Chocolate Chip Cherry bars. Every cherry is like a little spot of sunshine! These pictures are of the few remaining bars left- anything with cherry, or chocolate, not to mention both, will have a very short life span in this house. (Self control? What’s that?)

I know this spring break is going to be a good one. How could it not be? I’ve got chocolate and cherries on my team (in a bar!!).

Happy Spring! (Can you believe it’s here already? Where is 2011 going?!)

Ingredients:

1 cup butter, softened

1 3/4 cup all-purpose flour

1/4 cup rolled oats

1 teaspoon vanilla

1 cup dark brown sugar

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

1/2 cup dried cherries (cranberries also work and are easier to find- look for cranberries that have been dehydrated with cherry juice to maintain the cherry flavor)

 

Preheat the oven to 350 F.

Cream together the butter and sugar with an electric mixer.

Add in the vanilla.

Mix in the salt, flour, and oats. The dough will have a consistency similar to shortbread dough.

Mix in the chocolate and cherries. Press the dough into a 9 x 9.

Bake for 12-15 minutes. Allow to cool.

Cut into bars.

 

Source: http://lacasitainspirada.wordpress.com/2011/03/15/dark-and-white-chocolate-cherry-bars-key-to-a-happy-spring/

 

 
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Posted by on March 23, 2011 in Baking, Candy, Chocolate, Dessert, Fruit, Sweets

 

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peanut butter banana chocolate chip muffins

butter, sugar, egg, flour, baking powder, choc...

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What do you do when (a) it’s your free day, (b) there’s plenty of bananas in the kitchen, (c) and there’s that cool jar of peanut butter sitting in the pantry, screaming out “try me!” ? Bake these muffins of course. Yeah I know, it’s like four weeks or so to the end of the semester, and I have like a pile of readings and assignments to do. I need a break, yes? HEH HEH. These muffins were totally worth the mini break!

Crunchy muffin top, yet soft, fluffy and moist on the inside. Even if you’re not a peanut butter fan, you’ll still love these. I’d know because I’m not a big fan of peanut butter unless it comes in the form of reese peanut butter cups. This recipe’s definitely a keeper for me. Trust me, make these muffins. (:

Peanut Butter Banana Chocolate Chip Muffins
makes about 20 medium sized muffins
(adapted from here)

Ingredients

 

  • 2 1/2 cups plain flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 2-3 large, ripe bananas, mashed (makes about 1 1/4 cups of mashed bananas)
  • 1 cup milk
  • 3/4 cup smooth peanut butter
  • 3 tbsp canola oil (I used normal vegetable oil)
  • 1 tsp vanilla essence
  • 1 egg
  • 1 cup chocolate chips

Steps

 

  1. Preheat oven to 350 F/167 C.
  2. In a large bowl, sift flour and baking powder. Add sugar, brown sugar, salt and cinnamon. Combine, and set aside.
  3. In another bowl, combine mashed bananas, milk, peanut butter, egg, oil, and vanilla essence. Mix well.
  4. Add dry mixture into the wet mixture. Mix enough just to combine. Add in the chocolate chips.
  5. Fill muffin cases, about 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.

Oh in case you were wondering, this is the jar of peanut butter that left me intrigued. It’s my dad’s favourite brand of peanut butter.

source: http://snaprolls.wordpress.com/2011/03/23/fifteen-peanut-butter-banana-chocolate-chip-muffins/

 
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Posted by on March 23, 2011 in Baking, Candy, Chocolate, Fruit, Sweets

 

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Betty’s Frozen Chocolate-Dipped Bananas Recipe

A bunch of Bananas.

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In this video, Betty demonstrates how to make Frozen Chocolate-Dipped Bananas. These are frozen treats that you can enjoy any time of the year—even in cold weather!

Ingredients (for 4 servings):

2 whole fresh bananas
lemon juice
6-oz. semisweet chocolate chips
6-oz. peanut butter chips
½ cup salted, roasted peanuts, finely chopped (I used an electric kitchen chopper to chop peanut halves into small pieces.)
4 popsicle sticks

Peel 2 bananas, removing any banana fiber that clings. Cut each in half, crosswise. Place them in a small bowl and splash some lemon juice over them to keep them from turning brown. Insert a popsicle stick into the cut end of each banana and push it in far enough to hold the banana by gripping the popsicle stick. Line an 8-inch square pan with waxed paper, place the 4 prepared bananas on the waxed paper, and place them in a freezer until they are very cold. Now, melt 6 oz. chocolate in the top of a double boiler. When chocolate is melted, hold each banana by its popsicle handle, dip it into the melted chocolate, and use a spoon to get it covered completely. The chocolate coating will set up very fast, because the bananas are very cold. Place each chocolate-coated banana back on the waxed paper in the pan and return to the freezer until coating is very cold. The Frozen Chocolate Bananas are now ready to serve. If you like extra coating, melt 6 oz. peanut butter chips in the top of a double boiler and dip the end of the frozen chocolate-coated bananas into the melted peanut butter chips. While the peanut butter coating is still soft, roll the frozen, coated bananas in chopped peanuts. Place back on waxed paper in pan, and freeze until ready to serve. If you are not serving this the same day, wrap each frozen, coated banana in plastic wrap and put them in a zip-lock plastic freezer bag. These will keep in the freezer for a month or so. When ready to serve, bring them out of the freezer and let them thaw just a little. (If you let a frozen banana thaw completely, it will turn to mush and water.) These are a delicious treat, to be eaten while still containing ice crystals. Enjoy!!! –Betty

 

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