Individual Recipes-this month enjoy some chocolate recipes for Valentine's Day! It is the month to serve decadent desserts!
CHOCOLATE CHIP MUFFINS
Preheat oven to 400F and prepare 12-cup muffin tin
with paper liners or greased.
In a small bowl, combine until well blended:
¾ cup milk
1/3 cup vegetable oil
1 egg
In a large bowl, combine mixing well & making a well in the centre:
2 cups all-purpose flour
1/2 cup white sugar
3 Tsp. Baking powder (4 ½ tsp. G.F.)
½ tsp. salt
Pour the milk mixture into the well and blend just until combined.
Fold in ¾ cup small chocolate chips
Spoon batter into muffin cups, filling each almost full.
OPT: Mix together 3 Tbsp. white sugar & 2 Tbsp. brown sugar and sprinkle over the muffins.
Bake 20-25 minutes or until tester comes out clean or the muffins spring back when pressed lightly.
FROM: allrecipes.com
CHOCOLATE CHIP ORANGE MUFFINS
In a large bowl, combine together:
2 cups all-purpose flour-regular or gluten free
¾ cup white sugar
1 Tbsp. baking powder (1 ½ Tbsp. Gluten Free)
½ tsp. salt
1 cup chocolate chips (This can be substituted with 1 cup chopped pecans or ½ cup pecans & ½ cup chocolate chips)
In a small bowl, beat 2 eggs & add:
1/3 cup oil
1 ½ tsp. vanilla
1 cup orange juice
Add liquid to the dry and stir just until moistened.
Put in lined muffin tins or 9”x5”x3” loaf pan.
Bake at 350F for Muffins (20-25 minutes) Loaf pan (45-55 minutes.
Cool on rack and enjoy!
ULTIMATE CHOCOLATE CHIP COOKIES
From 2023 Milk Calendar
Beat together:
1 cup softened butter or Ghee
1 cup brown sugar
1/3 cup white sugar
Beat in ¼ cup Greek vanilla yogurt
2 tsp. Vanilla extract
Add & stir:
2 ¼ cup all-purpose flour- regular or Gluten free
1 tsp. baking soda
½ tsp. salt
Add 1½ cups semi sweet chocolate chips or chunks
Drop a heaping tablespoon about 2 “ apart.
Bake on parchment lined cookie sheets at 350F for 10-12 minutes or until golden around edges.
Yield: about 2 ½ dozen….I made a double batch.
NOTE: Using this recipe you can add different products other than chocolate chips…I made them with ½ chocolate chips &1/2 peanut butter chips.
You can also add pecans to the recipe for different flavours.
ROLLED OAT CHOCOLATE CHIP COOKIES
Cream together:
1 cup butter
1 cup firmly packed brown sugar
¼ cup white sugar
1 tsp. vanilla
Stir in:
1 ½ cups all-purpose flour (reg. or Gluten free)
1 tsp. salt
Dissolve 1 tsp. baking soda in 1/3 cup boiling water and mix into batter.
Mix into above and blend together evenly:
2 cups quick cooking oats
½ cups nuts (opt)
1 ½ cups chocolate chips…..these could be substituted with raisins
Put on parchment paper lined cookie sheets about 2” apart (cookies will spread)
Flatten with fork dipped in cold water
Bake at 350F 10-12 minutes or until lightly browned.
Cool on cookie sheet for 4 minutes and then transfer to a cookie sheet.
Store in an airtight container.
Delicious! Enjoy!
CHOCOLATE PEANUT BUTTER PIZZA
Preheat oven to 350F
In a large bowl, cream together:
1/3 cup butter
½ cup white sugar
½ cup firmly packed brown sugar
Add & blend well:
1/2 cup peanut butter
½ tsp. vanilla
1 egg
Stir in 1 ½ cups all-purpose flour
Press dough onto the bottom of a 12”-14” pizza pan(may also use a cookie sheet), forming a ridge along the edge.
Bake at 350F for 10 minutes.
Remove from the oven.
Sprinkle with 2 cups miniature marshmallows & ¾ cup small chocolate chips.
Bake for 5-8 minutes more or until marshmallows are lightly browned.
Cool, cut into wedges.
Store in tightly covered container.
CHOCOLATE REFRESHERS
Sift together and set aside:
1 ¼ cup all purpose flour [reg or g/f]
¾ tsp. baking soda
½ tsp. salt
In a large saucepan, combine
1 ¼ cup cut up dates
¾ cup brown sugar
½ cup water
Cook over LOW heat until dates soften, stirring often.
Remove from heat and add, mixing to melt-
1 cup semi sweet chocolate chips
½ cup butter
Add 2 beaten eggs and mix well with a spoon.
Add above ingredients alternately with
½ cup orange juice
½ cup milk
Stir in 1 cup walnuts[or nuts of your choice]
Spread in a jelly roll pan or 10”x15” pan.
Bake at 350F 25-30 minutes. Cool before icing.
GLAZE:
Whip until creamy and spread on cooled cake before cutting into bars:
1 ½ cups icing sugar
3 Tbsp. soft butter
2 tsp. orange rind
2-3 Tbsp. cream
CHOCOLATE CHIP BANANA BREAD
Grease a 9”x5” pan and set aside. Preheat the oven to 350F[325F for glass]
Combine together and blend well:
1 cup mashed bananas
1 cup white sugar
½ cup soft butter
eggs
Add: 2 cups all purpose flour[regular or G/F Flour Mix#1]
1 tsp. salt
½ tsp. baking soda
Blend well on medium speed.
Stir in 1 cup semi sweet chocolate chips and ½ cup chopped nuts[optional]
Bake for 50-60 minutes or until tester comes out clean.
Cool 10 minutes and then remove from pan and cool completely.
NOTE: When I bake using Gluten Free flour, I find that the time required for baking is longer.
SKOR CHEESECAKE
Crumb base:
Mix together and press into a 11”-12” springform pan.
2 cups chocolate wafer crumbs
1/3 cup white sugar
1/3 cup melted butter
Filling:
Mix well and pour over the above:
4-8 oz. pkg. cream cheese
4 eggs
½ lb. skor bits
Bake at 350F for 15 minutes, then reduce heat to 250F to prevent cracking.
Bake until centre is firm…approx.. 1 hour.
Cool to room temperature.
Spread top with ¼ cup President’s choice Butterscotch sauce or Greaves Caramel Sauce
Melt until smooth & drizzle over the top:
3 oz. Semi-sweet chocolate chips
2 Tbsp. butter
Chill until serving.
Refrigerate left-overs, if any.
Very rich!!
.
CHOCOLATE CHIP CHEESECAKE
Preheat oven to 350F
Combine together
1 1/2 cups finely crushed crème-filled chocolate sandwich cookies[regular or gluten free]
3 Tbsp. melted butter
Press firmly on the bottom of a 10” springform pan or 9X13” baking pan.
In a large bowl, beat:
3-8 oz. pkgs softened cream cheese and
gradually add 1 can Eagle Brand Sweetened Condensed Milk.
Add:
3 eggs and 2 Tsp. vanilla
In a small bowl, toss
½ cup pure semisweet chocolate chips with 1 tsp. regular or Gluten free flour
To coat and stir into the cheese mixture.
Pour into prepared pan .
Sprinkle chips on the top.
Bake 55-60 minutes or until set.
Cool, Chill thoroughly and garnish as desired.
Note: A dish of water in the oven helps prevent the cheesecake from drying out.
Refrigerate or freeze the leftovers.
CHOCOLATE ORANGE CHEESECAKE
CRUST
¼ cup butter
1 cup graham cracker crumbs
2 tbsp. granulated sugar
3 tbsp. cocoa
Melt butter in saucepan.
Stir in crumbs, sugar and cocoa.
Mix well.
Press into bottom of ungreased 9” springform pan.
Bake in a 350 deg.F. oven for 10 minutes.
FILLING
2- 8 oz. cream cheese, softened
1 ¼ cup granulated sugar
4 eggs
¼ cup frozen concentrated orange juice
1 ½ cups semi sweet chocolate chips
1 tsp. vanilla
1 tsp. orange flavoring
Beat cream cheese and sugar at low speed until blended.
Add eggs, one at a time, beating slowly after each addition.
Mix in concentrated orange juice.
Melt chocolate chips in saucepan over low heat.
Stir to hasten melting.
Add cheese mixture.
Add flavorings.
Pour into crumb-lined pan.
Bake in 325deg. F oven for 70 minutes until top feels firm and dry.
Cake will quiver if pan is
shaken slightly.
Cool at room temperature, then chill several hours or overnight before serving.
FROZEN CHOCOLATE CHEESECAKE
A sinfully good cheesecake-a great way to spoil your sweeties for Valentine’s Day
STEP 1: CRUST:
Mix together and press in to a 9” buttered springform pan and chill:
1 ¼ cup chocolate wafer crumbs- found in our freezer
¼ cup white sugar
¼ cup butter, melted
STEP 2:
Beat 8 oz. softened cream cheese until fluffy.
Add 1 Eagle Brand milk & 2/3 cup Chocolate Syrup,
In a small bowl, dissolve 2 Tbsp. instant coffee in 1 tsp. hot water.
Add to the above mixture and mix well.
Fold in 1 cup, whipped cream, whipped.
Pour onto the crust and chill for 6 hours in the freezer.
Take out and serve immediately.
TURTLE CHEESECAKE
Preheat oven to 325F
Lightly grease 8” or 10” springform pan
CRUST: Blend together 1 cup Oreo cookie crumbs & 3 Tbsp. melted butter……press into pan.
Pour ½ cup caramel sauce over top and spread carefully.
Refrigerate 10 minutes.
FILLING: Beat until smooth:
3-8 oz. Softened cream cheese with ¾ cup white sugar
Add 1 Tbsp. vanilla
Add 3 eggs, one at a time blending after each just until blended.
Pour over the caramel.
Put on a cookie sheet lined with aluminum or parchment paper.
Bake 65-70 minutes or until centre is set.
Loosen while still warm.
Cool at room temperature and refrigerate for 4 hours or overnight before removing the sides.
After removing sprinkle with pecan pieces & drizzle ¼ cup caramel sauce over the top and then drizzle ¼ cup melted chocolate chips.
Refrigerate
From: barefeetinthekitchen.com
SKOR DESSERT
SKOR DESSERT:
A SWEET ALTERNATIVE TO VEGGIE TRAYS
Mix together:
1- 8 oz softened cream cheese
2 tbsp. vanilla sugar
¾ - 1 cup of chocolate chips (or any flavor you like)
¾ cup skor bits
Form into a ball (any shape you choose)
Arrange on a plate with graham crackers or chocolate wafers.
Be creative change up the ingredients.
Try using mint chocolate chips or caramel bits or crushed up Oreo’s.
Have fun and Enjoy!!!!!!!!
WHEAT BELLY CHOCOLATE CHIP COOKIES
4 cups almond meal/flour
¼ cup sour cream or coconut milk
1 tsp baking soda
2 tsp vanilla extract
½ tsp sea salt
½ tsp liquid stevia
4 eggs
10 oz bittersweet or dark chocolate chips
½ cup melted butter or coconut oil
Preheat the oven to 350.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond meal/flour, baking soda, and salt.
In a small bowl, whisk together the eggs, butter or coconut oil, sour cream or coconut milk, vanilla, and stevia.
Stir into the flour mixture just until combined.
Stir in the chips.
Drop by heaping tablespoons onto the baking sheet.
Using a spoon or glass, press each cookie to 1/2” thickness.
Bake for 25 minutes, or until the edges are lightly browned.
Remove to a rack to cool completely.
Per serving: 176 cal, 5g protein, 8g carbohydrates, 15g total fat, 5 g saturated fat, 2 g fiber, 80 mg sodium