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Chocolate Chip Meringue Cookie Recipe

Ingredients

  • 4 egg whites, warmed in the shell (submerge whole eggs in warm water)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 1 cup sugar
  • 12 ounces semisweet chocolate chips

Directions

  1. Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.

  2. Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Kentucky Pie Recipe

You used to be able to order Kentucky Pie from Alexander’s Restaurant in Saskatoon but they haven’t sold it in years.  This is my go-to recipe when I feel the desire to have some.

Ingredients

Pastry

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)

Directions

  1. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  4. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
  5. Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

Slow Cooker Hot Chocolate Recipe

Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.

Ingredients

Hot Chocolate

  • 4 oz. unsweetened chocolate, chopped
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1 (14-oz.) can sweetened condensed milk (not evaporated)
  • 2 quarts (8 cups) milk
  • 1 tablespoon vanilla

Toppings

  • Whipped cream
  • Miniature marshmallows
  • Miniature semisweet chocolate chips
  • Chocolate cookie crumbs

Directions

  • In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
  • Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
  • With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
  • Cover; cook on High setting an additional 2 hours or until hot.
  • Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.

Chocolate Chip Cookie Ball Recipe

Ingredients

  • 1 pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided 1 pkg.
  • (250 g) Cream Cheese, softened
  • 2 pkg. (225 g each) Baker’s Semi-Sweet Chocolate

Directions

  1. Remove 1 Tbsp. cookie crumbs.  Set aside.
  2. Mix cream cheese and remaining crumbs until well blended.
  3. Shape into 42 (1-inch) balls. Refrigerate 30 min.
  4. Melt chocolate as directed on package. Dip balls in chocolate; place on parchment or waxed paper-covered baking sheet.
  5. Sprinkle with reserved crumbs.
  6. Refrigerate 1 hour or until firm.

Chocolate Cheesecake Mousse Recipe

Ingredients

  • 1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks

Garnish

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)

Directions

  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.

Chill until serving.

Peanut Butter Cheesecake Recipe

Ingredients

Crust Ingredients

  • 2 cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/3 cup butter, melted

Filling Ingredients

  • 4 packages (250 grams / 8 ounce) Cream Cheese, softened
  • 1 1/4 cup sugar
  • 3/4 cup smooth peanut butter (not natural)
  • 2 teaspoons vanilla
  • 4 eggs

Topping Ingredients

  • 1/2 cup mini Peanut Butter Cups (cut into half)
  • 1/2 cup mini snicker bar bites (cut into half on the diagonal)
  • 1/4 cup peanut butter
  • 1/4 cup chocolate chips
  • 1 cup whipping cream, whipped to soft peaks with 1 tablespoon sugar

Directions

  1. Preheat oven to 350.
  2. Combine crust ingredients in order listed. Press into the bottom and onto the sides of a 9 inch springform pan. Set aside.
  3. In a stand mixer, beat cream cheese and sugar until smooth.  Add peanut butter and vanilla and beat together to combine.
  4. Add eggs one a time, beating on low speed until they are all combined.
  5. Pour filling into prepared crust.
  6. Bake for 50 – 60 minutes.  Filling should still be jiggly in the center. 
  7. Remove from oven and cool to room temperature.  Refrigerate until thoroughly chilled.
  8. Remove the sides and base from the cheesecake and place on a serving plate. (It helps to use a cookie sheet that has no sides to slide under the cheesecake to transfer to serving plate)
  9. Place the peanut butter and chocolate chips into separate zip loc bags and melt in the microwave.
  10. Cut the tip of the bags and drizzle over cheesecake. Let set in refrigerator
  11. Cut into serving pieces.  (wash sharp knife off between each cut to keep it neat)
  12. Pipe whipped cream on each piece of cheesecake.
  13. Arrange chocolate bar pieces over each piece.
  14. Chill