CHOCOLATE CHIP CARROT BREAD
My family likes sweet breads, and this loaf incorporates many of their favorite ingredients. I'm a former newspaper food columnist, and coming up with flavorful recipes that are a little out-of-the-ordinary is a favorite pastime.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, beat the eggs, orange juice, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the carrots and chocolate chips. , Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 150mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP SHORTBREAD
Provided by Food Network Kitchen
Time 2h35m
Yield 18 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
- Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
- Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
- Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
- Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.
CHOCOLATE CHIP CHALLAH BREAD
Provided by Food Network
Yield one 16-to-18-inch loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
- Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
- Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
- Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
- Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
- Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.
CHOCOLATE CHIP SHORTBREAD
Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Makes 14
Number Of Ingredients 5
Steps:
- Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
- Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
- Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
ULTIMATE CHOCOLATE CHIP BARS
Make and share this Ultimate Chocolate Chip Bars recipe from Food.com.
Provided by truebrit
Categories Bar Cookie
Time 15m
Yield 24-45 2 inch - 1 inch sized square cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix margarine and sugars in a large bowl.
- Add eggs and vanilla, mixing well.
- Mix in flour, baking soda and salt.
- Stir in chocolate chips and nuts.
- Spread in a greased 9 x 13" baking pan.
- Bake at 350°F for 25 minutes.
- Allow to cool before cutting into bars.
Nutrition Facts : Calories 391.8, Fat 20.3, SaturatedFat 5.9, Cholesterol 31, Sodium 396.9, Carbohydrate 51.1, Fiber 1.4, Sugar 33.6, Protein 4
CHOCOLATE CHIP CARROT BREAD
Make and share this Chocolate Chip Carrot Bread recipe from Food.com.
Provided by coconutcream
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first nine ingredients.
- In a small bowl, beat the eggs, orange juice, oil, and vanilla.
- Stir wet ingredients into dry ingredients until just moistened.
- Fold in carrots and chocolate chips.
- Transfer to two greased loaf pans.
- Bake at 350°F for 55-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire rack.
Nutrition Facts : Calories 466.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 52.9, Sodium 399, Carbohydrate 70.4, Fiber 2.5, Sugar 43.4, Protein 5.6
CHOCOLATE CROISSANT BREAD PUDDING
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
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