This is a quick and easy recipe to make a rich, yummy candy for your sweetie pie - or yourself. This recipe is made easier by using the microwave to melt the chocolate chips.
Cranberry Nut Bark
1/2 Cup Dried Cranberries
1 Cup Chopped Walnuts
2 Cups Semisweet Chocolate Chips
Line an 8x8 pan with foil.
Place the chips in a medium sized microwaveable bowl. Cook on high for no more than 30 seconds at a time in microwave. Remove and stir. Repeat until the chocolate is all melted and smooth. It took my microwave 1:30 but the times will be different machines.
Stir in the cranberries and walnuts.
Spread evenly into the prepared pan.
Sprinkle with additional nuts, if desired.
Place into the refrigerator for 20 minutes. Break apart into chunks when hardened. Store in an airtight container in the refrigerator.
Maple Chocolate Chip Cookies
2 Cups All-Purpose Flour
1 Tablespoon Powdered Non-Dairy Coffee Creamer
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Melted Butter
1 Tablespoon Maple Syrup
1 Cup Light Brown Sugar, Packed
1/3 Cup White Sugar
1 Large Egg
1 Large Egg Yolk
1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts Or 1/2 Cup Pecans
Preheat oven to 350 degrees F.
Grease baking sheets or line with parchment paper (I prefer parchment paper).
In a bowl mix together the flour with powdered coffee creamer, baking soda and salt.
In a mixing bowl beat the melted butter with maple extract and both sugars until blended.
Add in the whole egg and yolk; continue beating for 3 minutes. The mixture will look like thick caramel.
Add in the flour mixture and beat until just blended.
Mix in chocolate chips and nuts.
Place in the dough in the refrigerator for 2 hours.
Drop rounded tablespoons of dough onto the baking sheet about 2" apart.
Bake for 8-10 minutes.
Cool on baking sheet for about 5 minutes then transfer to wire racks.
One of the best things about having a summer vegetable garden is the fresh, yummy produce. One of the veggies I always grow is zucchini because it is so easy to grow and produces like crazy. I got so many this year I was giving them away but not all of the extras found new homes. I shredded, vacuum sealed and froze a bunch of them. So, that way I could bake zucchini bread into the colder months with my own home-grown squash. How cool is that??
Chocolate Chip Zucchini Bread
1 Cup Chopped Walnuts
1 Cup Chocolate Chips
4 Eggs
2 Cups White Sugar
1 Cup Vegetable Oil
3 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Baking Powder
2 Cups Grated Zucchini
1 Teaspoon Vanilla Extract
Preheat oven to 350 degrees F.
Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil.
Add flour mixture alternately with zucchini into the egg mixture.
Stir in the chocolate chips, walnuts, and vanilla.
Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F for 55 minutes.
Let cool for 10 minutes in the pan, and then turn out onto racks to cool completely.
Print Recipe
This is a quick and easy recipe to make a rich, yummy candy for your sweetie pie - or yourself. This recipe is made easier by using the microwave to melt the chocolate chips.
1 Cup Chopped Walnuts
