s billed as the richest carrot cake recipe ever.
Lightly grease
mooth.
Stir in chocolate chips.
Spray a 9x13\" cake
arge bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream
aramel and 1 Cup Chocolate Chips.
Crumble remaining cake mixture
ounds. Peel and cut the carrot into 1/2 inch pieces
ixed.
Stir in chocolate chips.
Stir in nuts (optional
Blend butter, sugar & egg.
Mix in remaining ingredients, except chips & nuts.
Then add choc. chips & nuts.
Divide batter into fourths.
Spread on ungreased cookie sheet.
Bake 350 degrees for 25 minutes.
Pat into loaf & flatten down a little.
Cut into slices immediately.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
alt and pepper. Place the carrot, celery and onion quarters into
tiff, then fold gently into carrot mixture.
Grease your 10
ream, sugar, salt, pepper and carrot mixture; blend until smooth. Add
stir in the shredded carrot and chocolate chips until combined.
Then
walnut variation, add the chocolate chips and walnuts with the sugar.
red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive
Combine flour, soda, and powder.
Place in a 1 pint jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375\u00b0F.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
peed until blended. Fold in carrot and next 3 ingredients.Pour
nother five minutes with onion, carrot, pepper (green).
Wait till
In a bowl, beat together the brown sugar, oil, egg and pumpkin puree.
Add grated carrot.
In another bowl, combine the flour, baking powder and the baking soda, cinnamon and salt.
Stir into the pumpkin mixture.
Add the chocolate chips and raisins or currants just before the batter is blended.
Do not overmix batter.
Grease muffin pans.
Spoon batter almost to the top of each cup.
Bake at 375\u00b0 for 10 minutes.
Cool a few minutes before removing from pan.
Serve fresh.
ntil crepe batter is consumed; recipe should yield 12 crepes from