n all but a few chocolate chip morsels, to be used later
for the chocolate chip scones:
Preheat oven to
up of chopped walnuts and chocolate chips.
Pour batter into
auce by putting the cream, chocolate and 1 cup of sugar
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats
sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
Place 1 small scoop of chocolate chip ice cream on top of
Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.
br>For herb and cheese quick bread, heat olive oil in a
n a Kitchenaid mixer). Add chocolate chips and walnuts, if used
Preheat oven to 350 degrees F.
Grease and flour three 9x5 inch loaf pans.
In a medium bowl, mix flour, cinnamon, nutmeg, baking soda and salt.
In a large bowl, combine sugar, pumpkin, oil, water and eggs.
Beat until smooth.
Blend in flour mixture.
Fold in chocolate chips.
Pour evenly into 3 pans.
Bake for one hour, or until toothpick comes out clean.
Let cool on wire racks before removing.
Note* You can definately use all of the same chocolate chip, I just love the taste of both!
Follow manufacturer's insturctions for placing all ingredients except pecans and chocolate chips into bread pan.
Select the medium crust cycle and start the machine.
When it beeps, add the pecans and chocolate chips.
When bread is done baking, turn it onto a wire rach to cool completely before slicing.
Preheat oven to 325 degrees.
Blend together eggs, buttermilk, oil, vanilla, and bananas.
In a separate bowl, mix Splenda, brown sugar, flour, baking soda, salt, and cinnamon. Add chocolate chips. Gradually stir dry ingredients into banana mixture until mixed well.
Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
**This recipes also works nicely as muffins.
or cream cheese filling. Stir chocolate chips and walnuts in remaining
Freeze overnight.
For the chocolate chip cookies:
Preheat oven 350
Layer big chocolate chip cookies in baking pan.
Pour Cappuccino over.
Set in fridge 2 1/2 hours.
Cut into squares when cold.
On top of each piece, drop spoonful of whipped cream and dot each mound with bite size cookies.
Preheat oven to 375 degrees.
Roll out cookie dough into a 8- inch pan.
Scatter chopped pecans over cookie.
Scatter chocolate chip morsels over pecans.
Slice candy bars and place on top. Bake for 25-30 minutes.
Serve warm with vanilla ice cream.
br>Stir in 1 cup chocolate chips.
Fill paper liners
Chocolate Chip Cookie Dough: Beat butter, brown