Tag Archives: Chocolate Chips

No-Butter Pumpkin Loaf with Chocolate Chips

After baking a pumpkin pie earlier in the month, and a couple of pumpkin soups later, it was time for something sweet again. I wanted to try something where I could use a little less fat (or no-butter at all) and more pumpkin puree. And, since I had a fresh batch of pumpkin puree, this recipe pumpkin loaf was a winner. Plus, this recipe has no extra spices (not everybody has a crazy love for spices as we do!), so it goes so well with the melted chocolate bits.

Even if you skipped the chocolate, this loaf will be flying off the table. It’s a great loaf to give away. I got three small loaves out of one recipe. You could also bake it to make a pumpkin bundt cake, but I would recommend the loaves as they are easy to give away (bake for a friend, don’t show up empty-handed!).

Let us know what you think and if you have a recipe you would want us to try!

Kitty

Pumpkin Loaf with Chocolate Chips

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Triple Threat Chocolate Cookies

I got this recipe from my feed on FOODILY. Lately I’ve been finding some amazing recipes and cooking inspiration around there. I had all three chocolate types at home and was late browsing for something to bake. I usually go through tons of recipes before I pick the ones I want to try, and as soon as I read this one I knew it was going to be a winner.

Also, I have a confession to make, the recipe calls for all-purpose flour but all I had was whole wheat so they are a bit extra sandy and crumbly, but good non the less. Think of these cookies as Chocolate Chip Cookies when you’re making them so you’re not surprised by the batter texture. These cookies are best enjoyed with a cold glass of milk!

Oh, and you can follow me on FOODILY here!

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Recipe By: Nigella Lawson
Yield: 12 large cookies

Ingredients:
4 ounces semi-sweet or unsweetened chocolate, chopped
1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup dark brown sugar
¼ cup sugar
1 teaspoon vanilla extract
1 large egg
2 ¼ cup semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°F. Prepare two baking sheets by lining with parchment paper.
  2. In a small saucepan over low heat (or in the microwave, on in a double boiler), melt the chocolate until smooth. Set aside to cool slightly. Sift together the flour, cocoa, baking soda and salt into a small bowl. Set aside.
  3. In a large bowl, cream together the butter and two sugars with a hand mixer (or use a stand mixer). When light and fluffy, add the melted chocolate, and beat until just combined. Add the vanilla and the egg and beat until smooth. Mix in the dry ingredients in two additions, then finally fold in the chocolate chips.
  4. Using an ice cream scoop or large spoon, spoon large dollops of dough (about ¼ cup each) onto the lined baking sheets. Be sure to leave about 3″ between each cookie, as they will spread. Don’t flatten the cookies.
  5. Bake for 9-11 minutes until cookies have just darkened at the edges and feel slightly soft on top. Let cool completely before eating.

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies

Triple Threat Chocolate Cookies