Chocolate Chip Muffins
Ingredients
• 4 cups all-purpose flour
• 1 cup white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 2/3 cup vegetable oil- a bit more than that - a little more
• 2 egg
• 1-1/2 cups mini semi-sweet chocolate chips add vanilla
• 1/4 cup and 2 tablespoons white sugar
• 1/4 cup brown sugar
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 dozen.
1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Wednesday, November 6, 2019
Wednesday, October 30, 2019
Chocolate Pudding For One (Microwave)
Chocolate Pudding For One
Ingredients
1-1/2 teaspoons cornstarch
Pinch salt
1/2 cup milk
1/4 cup semisweet chocolate chips
Whipped cream and baking cocoa, optional
Directions
In a 2-cup glass measuring cup, combine the cornstarch, salt and milk until smooth; add chocolate chips. Microwave, uncovered, on high for 45 seconds or until hot but not boiling; stir. Cook 20-30 seconds longer or until mixture just begins to boil; stir. Cool. Pour into a small bowl. If desired, top with whipped cream and sprinkle with baking cocoa.
Ingredients
1-1/2 teaspoons cornstarch
Pinch salt
1/2 cup milk
1/4 cup semisweet chocolate chips
Whipped cream and baking cocoa, optional
Directions
In a 2-cup glass measuring cup, combine the cornstarch, salt and milk until smooth; add chocolate chips. Microwave, uncovered, on high for 45 seconds or until hot but not boiling; stir. Cook 20-30 seconds longer or until mixture just begins to boil; stir. Cool. Pour into a small bowl. If desired, top with whipped cream and sprinkle with baking cocoa.
Coconut Chocolate Meringue bites
Coconut Chocolate Meringue bites
Ingredients
3/4 Cup of Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs, Separated
1 Tsp Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Soda
1/4 Teaspoon Salt
6 Oz. Chocolate Chips
1 Cup Flaked Coconut
1 Cup Brown Sugar
Preheat Oven to 350F
Spray 13/9 Pan
Mix Butter, 1/2 cup of Brown Sugar, Sugar, Egg Yoks, VAnilla. Beat 2 Minutes at Medmium Speed. Or 300 Vigorous Strokes, scrapign bowel constantly.
Blend Flour, Powder, Soda and Salt together. Add to and mix with the wet mixture thoroughly. Spread in pan.
Sprinkle on Chocolate Chips and Coconut.
Breat Egg Whites until frothy. Add 1 cup brown sugar gradually. Beat until stiff. Spread ove rnuts.
Bake 35-40 inutes
Cool and Cut.
Ingredients
3/4 Cup of Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs, Separated
1 Tsp Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Soda
1/4 Teaspoon Salt
6 Oz. Chocolate Chips
1 Cup Flaked Coconut
1 Cup Brown Sugar
Preheat Oven to 350F
Spray 13/9 Pan
Mix Butter, 1/2 cup of Brown Sugar, Sugar, Egg Yoks, VAnilla. Beat 2 Minutes at Medmium Speed. Or 300 Vigorous Strokes, scrapign bowel constantly.
Blend Flour, Powder, Soda and Salt together. Add to and mix with the wet mixture thoroughly. Spread in pan.
Sprinkle on Chocolate Chips and Coconut.
Breat Egg Whites until frothy. Add 1 cup brown sugar gradually. Beat until stiff. Spread ove rnuts.
Bake 35-40 inutes
Cool and Cut.
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies
Ingredients:
1-1/4 cups butter or margarine softened
2 Cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/4 cup baking cocoa
1-teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
In a mixing bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. YIELD: about 9 dozen
Ingredients:
1-1/4 cups butter or margarine softened
2 Cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/4 cup baking cocoa
1-teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
In a mixing bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. YIELD: about 9 dozen
Fluffy Mint Dessert
Fluffy Mint Dessert
Ingredients:
1 package (16.6 ounces) cream-filled chocolate sandwich cookies (about 40 cookies), crushed
1/2 cup butter, melted
2 cartons (12 ounces each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)
Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish.
Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.
Ingredients:
1 package (16.6 ounces) cream-filled chocolate sandwich cookies (about 40 cookies), crushed
1/2 cup butter, melted
2 cartons (12 ounces each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)
Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish.
Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.
Chocolate Fudge
Chocolate Fudge
Ingredients:
6 Cups of Sugar
1 1/2 cups butter
2 cans (5 oz. each) evaporated milk (about 1 1/3 cups)
6 packages (4 ounces each) Baker’s Semi-Sweet Chocolate, chopped
1 Jar )13. oz. Marshmallow creme
2 tsps Vanilla
Line 13x9 inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rollin gobil in large saucepan on medium heat, stirring constantly. Cook 4 Min. or until m ixture registers 234F on candy thermometer, stirring constantly. Remove from heat.
ADD chocolat eand marshmallow creme; stir until melted. Add vanilla and mix well. our into prepared pan, spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
* If you don’t have a candy thermometer, bring sugar mixture to full rolling obil, then begin tming 4 minutes while mixture continues to boil on medium heat, stirring constantly
Lambert Tip
USE CANDY THERMOMETER!
Ingredients:
6 Cups of Sugar
1 1/2 cups butter
2 cans (5 oz. each) evaporated milk (about 1 1/3 cups)
6 packages (4 ounces each) Baker’s Semi-Sweet Chocolate, chopped
1 Jar )13. oz. Marshmallow creme
2 tsps Vanilla
Line 13x9 inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rollin gobil in large saucepan on medium heat, stirring constantly. Cook 4 Min. or until m ixture registers 234F on candy thermometer, stirring constantly. Remove from heat.
ADD chocolat eand marshmallow creme; stir until melted. Add vanilla and mix well. our into prepared pan, spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
* If you don’t have a candy thermometer, bring sugar mixture to full rolling obil, then begin tming 4 minutes while mixture continues to boil on medium heat, stirring constantly
Lambert Tip
USE CANDY THERMOMETER!
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