Chocolate Chip Pecan Blondies

Makes 16 blondies / Hands-On Time: 10m / Total Time: 4hr 00m

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts
• 3/4 cup semisweet chocolate chips

Directions:

1. Heat oven to 350 degrees F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

Double Almond Chocolate Chip Cookies

This healthy high protein version of the ultimate classic cookie is made from almond flour and speckled with sliced almonds. Easy to make and even easier to eat, enjoy for dessert, or use as a post workout snack to boost your energy.

Ingredients:

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup dark chocolate chips 73% cacao
• 1/2 cup sliced almonds

Method:

1. In a large bowl, combine almond flour, salt and baking soda.
2. In a medium bowl combine grapeseed oil, agave and vanilla.
3. Stir wet ingredients into the almond flour mixture until thoroughly combined.
4. Fold in chocolate chips and almond slices.
5. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
6. Bake at 350 for 7 to 10 minutes, until lightly golden.
7. Cool cookies on the baking sheets for 20 minutes, then serve.

Yield 3 dozen cookies.

Chocolate Chip Muffins

Servings: 12

Ingredients:

• 2 1/2 cups self-rising flour
• 3/4 cup sugar
• 1 cup chocolate chips
• 2 tablespoons melted margarine
• 1 1/4 cups skim milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla

Mathod:

1. Preheat oven to 350 degrees F.
2. Line 12 muffin pans with paper muffin liners.
3. Sift flour into bowl, stir in sugar and chocolate chips
4. Stir in combined remaining ingredients, mix well. Spoon mixture evenly into muffin pans.
5. Bake for 15-20 minutes until cooked. Cool on wire rack.
6. Allow refrigeration time.

Chocolate Chip Coffee Cake

Ingredients:

• 1 1/3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1/2 cup butter, room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 3/4 cup chocolate chips
• 3 Tbsp all purpose flour
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• pinch salt
• 3 tbsp butter, chilled

Directions:

1. Preheat oven to 350F. Lightly grease a 9-inch round cake pan (a springform is a good choice).
2. In a medium mixing bowl, whisk flour, baking powder and salt together.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla extract. Mix in half of the flour mixture, followed by the buttermilk and then the rest of the flour mixture. Stir only until no streaks or flour remain, then stir in chocolate chips.
4. Pour batter into prepared pan, then prepare the topping.
5. In a small or medium bowl, combine flour, brown sugar, ground cinnamon and salt. Cut butter into several chunks and add to flour mixture. Rub in with your fingertips until mixture resembles coarse sand. Sprinkle evenly onto cake batter already in pan.
6. Bake at 350F for 25-30 minutes in a 9-inch round pan, until toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
7. Cool cake completely (in the pan is fine) on a wire rack before serving.

Serves 10.

Butterfinger Chocolate Chip Cookies

Ingredients:

• 2 C Flour
• 1 1/2 stick (12 Tbsp) butter, melted and cooled
• 1/4 C creamy peanut butter
• 1 C packed brown sugar
• 1 T vanilla extract
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 C bittersweet or semi sweet chocolate chips
• Roughly 2/3 to 3/4 C chopped Butterfingers (5 to 6 fun size bars)

Preparation:

1. Preheat the oven to 325 degrees F.
2. Chop the butterfingers into roughly 1/2 inch pieces.
3. In a bowl, whisk the flour, baking soda, and salt together. In a seperate bowl, Whisk the melted and cooled butter, peanut butter, brown sugar, egg, and vanilla until smooth.
4. Add the dry ingredeints to the wet ingredients mix until almost combined, stir in the chips and chopped butterfingers.
5. Form 1/4 C balls of dough. The recipe will make about 16 cookies. Space the balls of dough about 3 inches about and gently flatten them a bit to aid their spread.
6. Bake at 325 degrees F for about 15 to 18 minutes or until the edges have set but the center still looks underdone. Rotate the sheet halfway through baking. Start checking the cookies at 13 minutes. Let the cookies cool on the cookie sheet.

Lite Banana Bread with Chocolate Chips

Prep: 20 minutes /  Cook: 50 to 65 minutes / Yield: 1 loaf (12 servings)

Ingredients:

• 2 cups flour
• 1-1/2 teaspoons Argo Baking Powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 eggs
• 1/2 cup Karo Lite Syrup
• 1/4 cup packed brown sugar
• 1/2 cup Mazola Corn OR Vegetable Plus! Oil
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
3. Beat eggs, syrup, brown sugar and corn oil in a large bowl. Stir in bananas and vanilla. Gradually stir in flour mixture, just until moistened. Fold in chocolate chips and walnuts, if desired,
4. Pour into a greased 9 x 5-inch OR 8-1/2 x 4-1/2-inch loaf pan.
5. Bake 50 to 55 minutes if using larger (9 x 5-inch) loaf pan OR  60 to 65 minutes if using smaller loaf pan until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.

Chocolate Chip Pancakes

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cup buttermilk
• 2 cups chocolate chips
• 2 tablespoons melted butter (for brushing the pan)

Directions:

1. Heat a nonstick pan over medium heat.
2. Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add eggs and buttermilk and whisk everything together. There should be small lumps in the batter. Gently stir in chocolate chips.
3. Use a 1/3 cup measure to pour batter onto preheated pan. Let cook until bubbles form on top of the batter, 2-3 minutes. Flip over the cook an additional 1 minute or until golden brown. Repeat with remaining batter.

Chocolate Chip and Banana Ice Cream Sandwiches

Yield: Makes 10

A chocolate-dipped frozen banana meets an ice cream sandwich.

Ingredients:

• 1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds
• 2 pints premium banana ice cream, slightly softened
• 2 ripe bananas, cut into very thin slices
• 1 11.5-ounce package bittersweet chocolate chips
• 1/4 cup vegetable oil
• 1 1/2 cups loose granola or english toffee bits (optional)

Directions:

1. Preheat oven to 350 degrees F. Is using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.
2. Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.
3. Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.
4. Place granola of toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola of toffee. Freeze until firm, about 2 hours. DO AHEAD: can be made 2 days ahead. wrap each sandwich in foil; keep frozen.

Mint Chocolate Chip Homemade Ice Cream

Easy to make and great for a summer party. Recipe is courtesy of Allrecipes.com

Ingredients:

• 4 cups 2 percent milk
• 4 cups heavy whipping cream
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 8 drops green food coloring
• 2 cups miniature semisweet chocolate chips

Preparation:

1. In large bowl, stir together the milk, cream, sugar, salt, vanilla and peppermint until the sugar has dissolved.
2. Pour the mixture into an ice cream maker and follow the directions from your manufacturer. (Generally, layer crushed ice and rock salt around the canister and freeze until the motor stops— for this recipe, about 30 minutes). After the first 10 minutes, open the lid carefully and add the chocolate chips, then return to churning.
3. Once the machine has stopped churning, remove the thickened ice cream and put into a freezer safe container. Freeze until hard (about 2 hours), then serve.