1 c coconut oil melted
1 c cocoa powder
1 c sunflower butter
3/4 c agave
Mix together, pour into 9 x 13 pan. Keep it in the fridge to stay firm.
Friday, February 21, 2014
Friday, February 7, 2014
Christy's chocolate chip cookies and white chocolate peanut butter clusters
Christy's Famous Chocolate Chip Cookies
2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)
Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.
White Chocolate Peanut Butter Krispies
http://www.iheartnaptime.net/white-chocolate-peanut-butter-krispies/
Ingredients
2 cups Rice Krispies ceral
2 cups dry roasted peanuts
2 cups marshmallows
1/2 cup peanut butter
1 and 1/2 packages (12 oz. package) white chocolate chips
changed: 1 1/2 white chocolate chip packages (instead of 2) 1/2 cup peanut butter (instead of 1) melted whte chocolate and pb in a pan over low heat.
Instructions
Combine cereal, peanuts and marshmallows in a large bowl. Set aside.
In a pan melt white chocolate chips and peanut butter over low heat, stirring constantly.
Add white chocolate and PB mix to the cereal mixture and mix well.
Drop by tablespoons onto waxed paper and let set. Refrigerate for 1 hour. Store in airtight container.
2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)
Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.
White Chocolate Peanut Butter Krispies
http://www.iheartnaptime.net/white-chocolate-peanut-butter-krispies/
Ingredients
2 cups Rice Krispies ceral
2 cups dry roasted peanuts
2 cups marshmallows
1/2 cup peanut butter
1 and 1/2 packages (12 oz. package) white chocolate chips
changed: 1 1/2 white chocolate chip packages (instead of 2) 1/2 cup peanut butter (instead of 1) melted whte chocolate and pb in a pan over low heat.
Instructions
Combine cereal, peanuts and marshmallows in a large bowl. Set aside.
In a pan melt white chocolate chips and peanut butter over low heat, stirring constantly.
Add white chocolate and PB mix to the cereal mixture and mix well.
Drop by tablespoons onto waxed paper and let set. Refrigerate for 1 hour. Store in airtight container.
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