Tag Archives: chocolate chips

Dark Chocolate Chip Granola Cookies

dark-chocolate-chip-granola-cookies-nancyc

I’ve been in a chocolate chip mood lately! I recently posted a recipe for some Chocolate Chip Scones and then I thought I’d make some breakfast-type cookies, but with chocolate chips in them, too–I call them Dark Chocolate Chip Granola Cookies. A cookie made with ingredients that I usually put in granola, like honey, coconut flakes, old-fashioned oats, wheat germ, ground flaxseed, chopped nuts, raisins or dried cranberries, and a good amount of dark chocolate chips!

These cookies brown a little more around the edges because of the honey, I think. I read somewhere that baked goods made with honey brown faster, so that’s true of these cookies. They’re a good, slightly chewy cookies that make a great snack or quick breakfast if you like sweet things for breakfast!

DARK CHOCOLATE CHIP GRANOLA COOKIES by NancyC

Makes about 26 cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2/3 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sweetened coconut flakes
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup wheat germ
  • 1/4 cup ground flaxseed (you can substitute wheat bran or oat bran for the wheat germ or flaxseed)
  • 1 cup golden raisins, dark raisins, or dried cranberries (or a mix of 2 or 3 of these)
  • 1 1/4 cups dark chocolate chips
  • 1 cup chopped pecans or walnuts

Preheat oven to 350˚F. Line cookie sheets with parchment paper.

In large bowl, cream butter and sugar, until smooth, then add honey, vanilla, and eggs, blending well.

In medium size bowl, mix flour, baking powder, baking soda, and salt. Add this mixture, half of it at a time, to the butter/sugar mixture; mix until everything is blended, but don’t overmix.

Fold in, a few ingredients at a time, the coconut flakes, oats, wheat germ, flaxseed, raisins or cranberries, chocolate chips, and nuts, stirring to blend everything evenly into the batter (batter will be thick).

Using a measuring cup, drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (you should be able to fit 6 cookies per sheet). Bake at 350˚F for 12 to 13 minutes or until edges are browned. Cool on cookie sheet for 2 to 3 minutes, then move to wire rack to cool completely.

It’s nice eating cookies that have some healthy ingredients in them–I guess it helps justify eating cookies, right? 🙂 Do you have any healthier cookie recipes you like to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Advertisements
SmoresGrranola@NancyCreative-com

S’mores Granola

SmoresGranola_NancyCreative.com The last time I made granola, I made Chocolate Chip Cherry Granola. It was the first time I had added chocolate to granola and I loved the combination! And now that summery weather is here, it seemed like the perfect time to try making S’mores Granola. S’mores are such a classic summer treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.

This S’mores Granola makes a good snack to munch on any time of day and you can also spoon it over vanilla yogurt for an easy breakfast or dessert. If you like sweet cereal, you could also serve this granola in a bowl with milk.

S’MORES GRANOLA by NancyC

Makes about 10 cups

  • 1/2 cup plus 1 Tablespoon honey
  • 3 Tablespoons non-GMO canola oil or light olive oil
  • 1/2 teaspoon salt
  • 4 cups old-fashioned rolled oats (do not use quick oats)
  • 1/2 cup wheat germ or ground flaxseed
  • 1 cup coarsely chopped pecans
  • 3 cups Golden Grahams cereal
  • 1 1/2 cups Kraft Jet-Puffed Mallow Bits
  • 1 1/2 cups mini semi-sweet chocolate chips (or chop an equivalent amount of Hershey bars into small chunks)

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a microwave-safe bowl or container, heat the honey for about 30 seconds so it’s thinner and easier to stir; then mix the honey, oil, and salt together in a small bowl; set aside.

In large bowl, toss the oats, wheat germ or flaxseed, and chopped pecans. Add in the honey, oil, and salt mixture and toss again, combining all ingredients well.

Spread mixture evenly on your parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss mixture for even baking. Return to oven for an additional 15 minutes, until mixture is golden, and remove from oven.

Stir granola, then let it cool completely on pan (if the granola isn’t quite crunchy, it will get crunchier as it cools). When completely cool, put granola mixture in an extra large bowl and stir in the Golden Grahams, Jet-Puffed Mallow Bits, and mini chocolate chips (or chopped up Hershey bars). Store in a tightly sealed container for up to 2 weeks.

S’mores are such a classic treat and it’s fun making variations on the chocolate-graham cracker-marshmallow combination. Did you have S’mores often as a kid and do you make them now?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspiration Thursday.

10ChocolateChipRecipes@NancyCreative.com

10 Chocolate Chip Recipes

10ChocolateChipRecipes@NancyCreative.com

Today is National Chocolate Chip Day–WooHoo! It sounds like a great excuse to enjoy lots of chocolate chip goodies, doesn’t it? Here’s a little roundup of some recipes you may want to try…

ChocolateChipMuffins@NancyCreative.com

These Chocolate Chip Muffins are great for breakfast or anytime!

DarkChocolateCinnamonPecanCoffeCake@NancyCreative.com

Dark Chocolate-Cinnamon Pecan Coffee Cake is a really good breakfast treat, too!

DoubleDarkChocolateBananaBread@NancyCreative.com

For a snack, have a slice of this Double Dark Chocolate Banana Bread.

ChocolateChipLoaf@NancyCreative.com

Or maybe this frosted Chocolate Chip Loaf.

ChocolateChipSkilletCookie@NancyCreative.com

Later in the day, satisfy your chocolate chip sweet tooth with this Giant Dark Chocolate Chip Skillet Cookie–it’s thick, chewy, and really yummy!

DarkChocolateChipOreoCookieBars@NancyCreative.com

Or make some easy cookie bars–like these Dark Chocolate Chip Oreo Cookie Bars.. .

ChewyChocolateChipCoconutBars@NancyCreative.com

Or Chewy Chocolate Chip Coconut Bars

ChocolateChipConfettiBrownies@NancyCreative.com

Or the fun and colorful Chocolate Chip Confetti Brownies!

JumboOatmealChocolateChipCookies@NancyCreative.com

There’s nothing like a thick, chewy Jumbo Oatmeal-Chocolate Chip Cookie with a glass of milk in the afternoon or evening.

JumboChocolateChippers

But you may just want a good old chocolate chip cookie like these Jumbo Chocolate Chippers.

Hope you enjoy National Chocolate Chip Day this year and have a great weekend! 🙂

Linked to Fiesta Friday, Inspire Me Monday.

ChocChipPumpkinBlondies1

Chocolate Chip Pumpkin Blondies

ChocChipPumpkinBlondies1

You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin Blondies with it. I usually bake with pumpkin in the fall and winter. There are still a few weeks of winter left, so I decided to go for it!

I like using dark or semi-sweet chocolate chips mixed with white chocolate chips, but you can also substitute milk chocolate chips for the white. Or use all the same kind of your favorite chocolate chips. This makes a nice big 9 x 13″ pan full of blondies–just the thing for an easy dessert. They’re moist, chewy, and chocolatey with a yummy cinnamon spicy flavor. They’re actually kind of cakey to0–a little more cakey than your typical blondie. If you have an extra can of pumpkin, you should try these out!

CHOCOLATE CHIP PUMPKIN BLONDIES by NancyC, adapted from My Baking Addiction

Makes a 9 x 13″ pan

  • 2 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup white or milk chocolate chips (or use another cup of dark or semi-sweet chocolate chips!)
  • 3/4 cup coarsely chopped pecans

Preheat oven to 350˚F. Line bottom and sides of a 9 x 13″ baking pan with parchment paper, leaving a little extra to hang over edges (so you can pick up the blondies after they are baked and cooled).

In medium bowl, blend the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt; set aside.

In large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla, blending well, then add the pumpkin puree, mixing until well blended.

Add flour mixture to butter/sugar/pumpkin mixture until all ingredients are blended. Fold in the chocolate chips and chopped pecans, mixing until evenly incorporated in batter.

Spread batter evenly in prepared pan. Bake at 350˚F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool blondies completely in pan, then lift out of the pan with the parchment paper edges and cut into squares. Store in an airtight container at room temperature for 3 to 4 days. Note: These blondies bake up nice and puffy, but sink a little while they’re cooling as most blondies do.

ChocChipPumpkinBlondies2

Since I’m all out of pumpkin now, I guess I’ll resume my pumpkin baking next fall, but I’m glad I decided to make these blondies now. They’re great with a hot cup of coffee or tea (these would also go great with the Chai Tea Latte I recently posted). Have you baked any pumpkin treats the last few months?

Linked to Fiesta Friday, Inspire Me Monday, Full Plate Thursday, Thursday Favorite Things.

ncChChPumpBrd1nm

Chocolate Chip Pumpkin Bread and Mini Loaves

ncChChPumpBrd1nm

I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone I know loves pumpkin bread and chocolate chips. So you can’t go wrong when you put them together! This Chocolate Chip Pumpkin Bread is so good and moist, with lots of chocolate chips in every bite, so if you’re a chocolate lover you won’t be disappointed! Be sure to use the mini semi-sweet chocolate chips–they work really well in this recipe. It makes either one large 9 x 5″ loaf or three 5 x 3″ mini loaves–or you can double the recipe and make both sizes–that way you can keep one for your family and give the rest as gifts–a win-win for everyone! 🙂 Use an extra-large bowl for mixing if you do decide to make a double batch!

CHOCOLATE CHIP PUMPKIN BREAD AND MINI LOAVES by NancyC

Makes one 9 x 5″ loaf or three (5 x 3″) mini loaves

  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or 3 mini loaf pans; set aside.

In large bowl, combine flour, brown sugar, and granulated sugar, blending well; then add the spices, baking powder, baking soda, and salt, blending everything well.

In medium bowl, blend the pumpkin puree and softened butter, and then the eggs, mixing well. Add this mixture to the dry ingredients in large bowl, blending well. Fold in mini chocolate chips, stirring until evenly distributed in batter.

Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.

For 9 x 5″ loaf: Bake at 350˚F for 52 to 55 minutes or until toothpick inserted in center comes out clean.

For 3 mini loaves: Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in centers comes out clean.

Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.

ncChChPumBrd2nm

If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special–just like little mini-gifts! I always seem to have ribbon on hand and I also save pretty fabric ribbons from gifts I’ve received–these usually are the perfect size for tying around homemade loaves!

Do you make food gifts for the holidays? What do you like to make?

Linked to Inspire Me Monday at Create with Joy and Inspiration Monday at Your Homebased Mom.

Double Chocolate Pumpkin Swirl Brownies

ncPumpSwrlBrwn1nm

I tried making pumpkin swirl brownies last fall, and just wasn’t happy with the results, even after tweaking a recipe several times. Now that it’s fall again, I thought I’d give them another try with my own version.

These brownies have a thick chocolate batter and a light creamy pumpkin swirl filling. I also added some mini semi-sweet chocolate chips to the chocolate batter for good measure. Yum! The brownies have a rich chocolate taste with a touch of pumpkin-spice flavor from the swirl filling. If you love the combination of pumpkin and chocolate, you’ll need to try these!

DOUBLE CHOCOLATE PUMPKIN SWIRL BROWNIES by NancyCreative

Makes an 8 x 8″ or 9 x 9″ pan

Chocolate Batter:

  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 3/4 cup cocoa powder
  • 1 1/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup unbleached flour
  • 1/2 cup mini semi-sweet chocolate chips

Pumpkin Swirl Filling:

  • 3 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice (or substitute 1/2 tsp. cinnamon, 1/8 tsp. cloves, 1/4 tsp. ginger, and 1/8 tsp. nutmeg)
  • 1/4 cup sugar
  • 1 large egg

Preheat oven to 350˚F. Grease or spray an 8 x 8″ or 9 x 9″ baking pan, or line with parchment paper.

For the Chocolate Batter: In medium bowl, beat eggs with vanilla; then add the melted butter, blending well. To this mixture, stir in the cocoa powder, sugar, and salt, blending everything well. Stir in the flour, half the amount at a time, and blend well (your batter may be a little lumpy–that’s okay!). Fold in the semi-sweet chocolate chips, stirring until they are incorporated evenly into the batter. Spoon and spread 2/3 of the batter into your prepared baking pan.

For the Pumpkin Swirl Filling: In medium bowl, blend softened cream cheese, pumpkin puree,  pumpkin pie spice, sugar, and egg, mixing until smooth. Pour this pumpkin mixture evenly over the chocolate brownie batter in the pan. Then spoon remaining chocolate brownie batter in tablespoon-size dollops evenly over the pumpkin filling. Using a knife, cut through the batter slowly and swirl with the pumpkin filling for a marbled effect.

Bake at 350˚F for 33 to 43 minutes (my baking time was 42 minutes in an 8 x 8″ pan; if you make these in a 9 x 9″ pan, your time should be a little less, about 33 to 37 minutes, and your bars will be a little thinner than my bars pictured here). Cool completely, then cut into squares. Serve, or store covered in the refrigerator until ready to serve.

ncPumpSwrlBrwn2nm

These brownies are great for fall! Do you have a favorite fall brownie recipe?

Chocolate Chip Crumbcake

Sometimes you can tell just by reading a recipe that it’s going to be good! That’s how I felt about this recipe when I saw it in an old cookbook from the 80’s, the Nestle® Toll House® Recipe Collection. It’s actually called Toll House® Crumbcake, to be exact, and is it ever good! I made it for a breakfast gathering at work and everyone gave it a thumbs up, so you’ll have to make it and see for yourself how good it is. You can serve it at a brunch or for dessert–I think it tastes good any time of the day!

TOPPING:

  • 1 Tbsp. all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 2 Tbsp. butter, softened
  • 1/2 cup chopped nuts (I used pecans)
  • 1/2 cup  (from a 12–oz. package) of Nestle® Toll House® semi-sweet Mini Morsels (you’ll use the rest of the chips in the batter)

CAKE BATTER:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 cup sour cream
  • 1 1/2 cups Nestle® Toll House® semi-sweet Mini Morsels (the rest of the morsels from the 12-oz. package)

For Topping: In small bowl, combine flour, brown sugar, and butter; blend well. Stir in nuts and 1/2 cup mini morsels. Set aside.

For Cake: Preheat oven to 350 degrees. Grease a 13×9-inch baking pan. In small bowl, combine flour, baking powder, baking soda, and salt; set aside. In large bowl, combine butter, sugar, and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture alternately with the sour cream and mix well. Then fold the remaining mini morsels into the batter. Spread batter into the greased baking pan, and sprinkle the topping evenly over the batter. Bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. (The original recipe said to bake the cake for 45-50 minutes, but mine was definitely done in 45 minutes). Cool completely and cut into squares. It’s so good, I can assure you that there won’t be a crumb left! 🙂

Find more recipes at Potluck Sunday, Sundae Scoop and Tuesdays at the Table, Cookbook Sundays.