mariadnoca
Moderator
A friend mailed me 2 lbs of Callebaut ones. Mini chips in cookies just seem wasted. Hummm, what to do with them?
(I need to stop munching on them.)
(I need to stop munching on them.)
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What to make with mini chocolate chips?
- Thread starter mariadnoca
- Start date
melissa-dallas
Well-known member
This Grand Marnier cake is fabulous
http://www.realbakingwithrose.com/recipes/RLB's%20Grand%20Marnier%20Cake%20with%20Chocolate%20Chips.pdf
http://www.realbakingwithrose.com/recipes/RLB's%20Grand%20Marnier%20Cake%20with%20Chocolate%20Chips.pdf
Chocolate chip cream scones!!! With orange curd smileys/smile.gif They are in T&T >>
http://eat.at/swap/forum5/70_CREAM_SCONES_with_chocolate_chip_variation
http://eat.at/swap/forum5/70_CREAM_SCONES_with_chocolate_chip_variation
Tangy Orange Curd (thanks to Gay!)
Tangy Orange Curd
makes about 1 1/4 cups
1/4 cup frozen orange juice concentrate, thawed
Juice and grated rind of 1 large lemon (2 oz or 1/4 cup)
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter, melted
pinch salt
Place orange juice concentrate, lemon juice and rind, eggs and sugar in blender jar. Blend for 5-10 seconds.
With motor running, gradually pour in the melted butter. Blend 5-10 seconds longer or until completely combined.
Transfer to a small heavy saucepan. Cook over medium heat, stirring constantly, until thickened. Do not boil. (I cooked mine to 160º.)
Pour into a heat proof jar or pitcher. Serve warm to spoon over fritters or chilled to spread on breakfast toast.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62432
Tangy Orange Curd
makes about 1 1/4 cups
1/4 cup frozen orange juice concentrate, thawed
Juice and grated rind of 1 large lemon (2 oz or 1/4 cup)
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter, melted
pinch salt
Place orange juice concentrate, lemon juice and rind, eggs and sugar in blender jar. Blend for 5-10 seconds.
With motor running, gradually pour in the melted butter. Blend 5-10 seconds longer or until completely combined.
Transfer to a small heavy saucepan. Cook over medium heat, stirring constantly, until thickened. Do not boil. (I cooked mine to 160º.)
Pour into a heat proof jar or pitcher. Serve warm to spoon over fritters or chilled to spread on breakfast toast.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62432
heather_in_sf
Well-known member
Great Cookies! Peanut butter cookies with mini chocolate chips are really wonderful.
My mom used to make a christmas cookie w/ them. I do not know the name of them, but perhaps someone
knows what I am trying to describe. It was whipped egg whites, w/ sugar, vanilla, etc and the mini chocolate chips. They were baked and tasted so delicate. I actually forgot all about them until I read your post. I hope someone knows what I am referring to. They were really good.
Thanks for bringing back a childhood memory!
knows what I am trying to describe. It was whipped egg whites, w/ sugar, vanilla, etc and the mini chocolate chips. They were baked and tasted so delicate. I actually forgot all about them until I read your post. I hope someone knows what I am referring to. They were really good.
Thanks for bringing back a childhood memory!
G
Guest
Guest
cannoli cheesecake, recipe inside
I have made this several times and it is very good.
Cannoli Cheesecake Abigail Johnson Dodge
8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
1¼ cups plus 3 TB. granulated sugar
7 TB. unsalted butter, melted
3 8-oz. packages room temperature cream cheese
1 cup ricotta
2 Tbs. all-purpose flour
Pinch salt
⅓ cup mini chocolate chips
2 TB finely grated orange zest
1 TB pure vanilla extract
4 large eggs, at room temperature
Confectioners' sugar, for garnish
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the vanilla wafer crumbs and 3 TB sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Press evenly onto the bottom and about 2 inches up the sides of a 9" springform pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
In a stand mixer with paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1¼ cups granulated sugar and continue beating until well blended and smooth. Add the chocolate chips, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.
Garnish with confectioners' sugar sifted over the cake.
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
I have made this several times and it is very good.
Cannoli Cheesecake Abigail Johnson Dodge
8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
1¼ cups plus 3 TB. granulated sugar
7 TB. unsalted butter, melted
3 8-oz. packages room temperature cream cheese
1 cup ricotta
2 Tbs. all-purpose flour
Pinch salt
⅓ cup mini chocolate chips
2 TB finely grated orange zest
1 TB pure vanilla extract
4 large eggs, at room temperature
Confectioners' sugar, for garnish
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the vanilla wafer crumbs and 3 TB sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Press evenly onto the bottom and about 2 inches up the sides of a 9" springform pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
In a stand mixer with paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1¼ cups granulated sugar and continue beating until well blended and smooth. Add the chocolate chips, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.
Garnish with confectioners' sugar sifted over the cake.
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
Oatmeal Chocolate Chip Crisps
* Exported from MasterCook *
Oatmeal Chocolate Chip Crisps
3 cups rolled oats
1 cup unsalted butter -- slightly softened
1 1/2 cups light brown sugar -- packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature chocolate chips -- (or substitute chopped chocolate chips bittersweet chocolate)
1. Heat the oven to 300 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
2. Put 2 cups of oatmeal in the food processor and process until finely ground and floury.
3. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the chocolate chips and mix just until blended.
4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 15 to 20 minutes, until lightly brown. Do not underbake, or theyu won't be crispy. Let cool on pan
Convection oven: Bake at 300 degrees for 14 to 17 minutes - 3 cookie sheets at once.
Source:
"Gale Gand's Short + Sweet"
S(Internet Address):
"http://13bakery.blogspot.com/search?q=oatmeal+chocolate+chip+crisps"
Yield:
"8 dozen"
- - - - - - - - - - - - - - - - - - -
I
* Exported from MasterCook *
Oatmeal Chocolate Chip Crisps
3 cups rolled oats
1 cup unsalted butter -- slightly softened
1 1/2 cups light brown sugar -- packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature chocolate chips -- (or substitute chopped chocolate chips bittersweet chocolate)
1. Heat the oven to 300 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
2. Put 2 cups of oatmeal in the food processor and process until finely ground and floury.
3. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the chocolate chips and mix just until blended.
4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 15 to 20 minutes, until lightly brown. Do not underbake, or theyu won't be crispy. Let cool on pan
Convection oven: Bake at 300 degrees for 14 to 17 minutes - 3 cookie sheets at once.
Source:
"Gale Gand's Short + Sweet"
S(Internet Address):
"http://13bakery.blogspot.com/search?q=oatmeal+chocolate+chip+crisps"
Yield:
"8 dozen"
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I
desertculinary
Well-known member
Sounds like Forgotten cookies...
They are just meringue cookies really.
http://smittenkitchen.com/blog/2007/02/two-fops-and-a-fix-it/
http://www.foodnetwork.com/recipes/emeril-lagasse/meringue-cookies-forgotten-kisses-recipe/index.html
They are just meringue cookies really.
http://smittenkitchen.com/blog/2007/02/two-fops-and-a-fix-it/
http://www.foodnetwork.com/recipes/emeril-lagasse/meringue-cookies-forgotten-kisses-recipe/index.html
They're good in biscotti, like this Rec: Double Chocolate Walnut Biscotti
Double Chocolate Walnut Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350̊F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Source: Gourmet, Dec. 1994 http://www.epicurious.com/recipes/food/views/10994
Pat’s notes: Delicious! Sometimes I dip in melted chocolate. Almonds can be substituted for the walnuts.
http://www.epicurious.com/recipes/food/views/10994
Double Chocolate Walnut Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350̊F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Source: Gourmet, Dec. 1994 http://www.epicurious.com/recipes/food/views/10994
Pat’s notes: Delicious! Sometimes I dip in melted chocolate. Almonds can be substituted for the walnuts.
http://www.epicurious.com/recipes/food/views/10994