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Posts Tagged ‘chocolate chip’

  1. Vegan Peanut Butter Chocolate Chip Muffins

    June 15, 2011 by erinRD

    Last night I wasn’t feeling well and my throat was hurting. We were sitting on the couch when all the sudden the husband said he wanted to go for a bike ride. So, I decided to get some fresh air and take Keenan for a walk while he was out riding. Later on our walk, husband rides up with a bag in his hand. He had gotten me peanut butter chocolate frozen yogurt. What a sweetie! He also knows me well. Clearly I’m in love with the chocolate peanut butter combo! ;)

    Vegan Peanut Butter Chocolate Chip Muffins
    Adapted from Daily Garnish

    2 cups all-purpose flour
    1 Tablespoon baking powder
    1/2 teaspoon sea salt
    1/3 cup cane sugar
    1/3 cup light brown sugar
    1 teaspoon vanilla
    1 Tablespoon ground flax (+ 3 tbsp water)
    1 1/4 cups almond milk
    1/2 cup peanut butter
    1/4 cup canola oil
    1/3 cup semi-sweet chocolate chips

    Directions:
    1. Preheat the oven to 400 degrees. Combine all purpose flour, baking powder, salt, brown sugar, and cane sugar in a large mixing bowl.
    2. In a small bowl, combine the ground flax with 3 Tbsp water to create a “flax egg” – allow the mixture to sit to the side for a few minutes until thickened.
    3. In another bowl, combine almond milk, peanut butter, vanilla, and canola oil and whisk.
    4. Add the “flax egg” to the wet ingredients, and then mix wet into dry. Stir until combined, and be careful to not over-mix. Once the flour is all incorporated, gently fold in 1/3 cup chocolate chips – YUM!
    5. Spoon the batter into a greased muffin pan and bake for 20 minutes. Makes 12 muffins. 1 per serving.


     

    Taste Test: These muffins were so moist! Even days after I made them. I even had to put them in the fridge when it was hot one day because they were so moist! They were just delicious!

    Happy Wednesday!

     

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  2. Whole Wheat Chocolate Chip Skillet Cookie

    May 6, 2011 by erinRD

    Can you tell that I love cookies?

    It’s an obsession. My friends and family should probably have an intervention for me.

    This recipe is fun because you throw all the batter in a cast iron skillet, put it in the oven and wait. No more measure out the batter for each cookie and doing 147 batches while having the oven on for an hour straight.

    If you need a cookie STAT and time is limited — this is the prefect recipe for you!

    Whole Wheat Chocolate Chip Skillet Cookie
    Adapted from 101 Cookbooks

    1 1/2 cups whole wheat flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the skillet
    1/2 cup dark brown sugar
    1/2 cup sugar
    1 large egg
    1 teaspoon pure vanilla extract
    1/2 cup bittersweet chocolate, roughly chopped

    Directions:
    1. Preheat the oven to 350 degree oven and butter a 9 inch oven-proof or cast iron skillet.
    2. Sift the dry ingredients into a large bowl.
    3. In another large bowl, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed.
    4. Add the egg and mix combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
    5. Mix in chocolate just until evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer.


    6. Bake the cookies for 35-40 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cut into 16 small triangles.

    Taste Test: The whole wheat flour actually gives a different texture to the cookies that I really like! Of course any version of chocolate chip cookies are good in my book! Plus you can cut these in cute triangles! Super fun for kids or kids at heart.

    Yum – so good!

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