Whisk flour, baking soda, and salt in a medium bowl
heet.
Combine cocoa powder, chocolate and espresso powder in a medium
he oats, sugar and chocolate chips. Whisk the egg, milk and oil in a
lour, granulated sugar, vanilla extract and 1 pinch of salt in
owl, combine flour, baking powder and salt.
In a large
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Cream butter, peanut butter, brown sugar, granulated sugar and vanilla extract. Add eggs, 1 at a time. Sift and fold in flour and baking soda. Fold in chocolate chips and peanuts. Scoop 1 tbsp balls and place onto prepared trays. Bake for 12 mins, or until light golden. Allow to cool on trays for 5 mins then transfer to a wire rack and allow to cool completely.
Preheat oven to 190degrees celsius.
Cream butter and first batch of sugar. Add egg yolks in one by one and mix well.
In another bowl, whisk egg whites till foamy. Gradually add in the rest of the sugar and beat till stiff. Mix this into your butter mix.
Sift in flour, milk powder and baking powder.
Fold in nuts and chocolate chips.
Pour into a greased 8 inch square cake tin and bake for 50-60 mins till cooked.
boil. Remove from heat and add chocolate. Let sit for 1
cup of water and a dash of cinnamon
melt chocolate chips in the microwave for 1 minute, stir.
in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
place wax paper onto baking sheets.
drop by spoonfuls, refrigerate several hours.
small bowl, combine raisins and rum. Set aside 5 minutes
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
utter, granulated sugar, brown sugar and vanilla in large bowl until
Boil sugar and milk for 6 minutes, stirring constantly to keep from sticking.
Remove from heat and stir in chips and butter.
Add vanilla and nuts.
Pour into a greased 9 x 13-inch dish.
Let stand in refrigerator for 6 hours.
Cut into small squares.
Will keep in refrigerator for months if tightly covered.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs until thick and lemon colored (about 3 minutes). Continue beating while adding sugar, salt, corn syrup, butter or margarine, and vanilla. Stir in coconut, oats, and chocolate. Pour filling into pie shell.
Bake for 50 to 55 minutes. Cool completely before serving.
wder, flour, baking powder, and salt in a medium bowl
water, 1 cup of mint chocolate chips; stir until smooth.
Set
Mix crumbs and butter and put crumb mixture onto bottom
pread 1 cup peanut butter chips evenly over bottom of pan
Mix the graham cracker crumbs and the coconut.
Melt the