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Showing posts with label Chocolate Chip. Show all posts
Showing posts with label Chocolate Chip. Show all posts

Black Friday Week Migmaging K55 Brewer & 40ct Variety Pack of K-Cups

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K55 Brewer & 40ct Variety Pack
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Brews multiple K-Cup sizes (6, 8, 10 oz.) Use the 6oz brew size to achieve the strongest brew
40 CT VARIETY PACK - Includes 2 K-Cup pods from 20 popular varieties, including Green Mountain Coffee Breakfast Blend, The Original Donut Shop Regular, Newman's Own Organic Special Blend, Caribou Coffee Caribou Blend, Tully's Coffee Italian Roast, and many more
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MIGMAGING

10 Mug Cakes You Have to Make

Sometimes we crave cake but just don't have the time or want to make a full cake so what do we do? Simple, we make a mug cake, not too big, not too small and all delicious. Here are some amazing mug cakes that you just have to try the next time you're craving a little bit of cake.

1. Chocolate Chip Cookie Dough Mug Cake
Chocolate chip and cookie dough? What's not to love?

2. Banana Nutella Molten Lava Mug Cake
Be prepared to wow your taste buds with this molten lava mug cake.

3. Fudge S'mores Mug Cake
This delicious mug cake takes just 5 minutes!

4. Chocolate Chip Mug Cake
If you're a midnight cake craver, this is just what you're looking for.

5. Nutella Mug Cake
Love Nutella? Then you're going to love this.

6. Strawberries and Cream Mug Cake
For a little bit of fruity goodness, this strawberries and cream recipe will meet all your tastebud needs.

7. Gingerbread Mug Cake
For the gingebread lover, this mug cake is for you.

8. Chocolate & Salted Caramel Mug Cake
If you have 2 minutes spare, you absolutely have to make this mug cake.

9. Italian Cream Mug Cake
This creamy cake is topped with walnuts and a sweet glaze.

10. Pumpkin Spice Latte Mug Cake
Everyone's favorite Fall beverage baked into a cake!

Grilled Banana S’mores

These are certainly nothing new or original, but they ARE all over Pinterest, especially as grilling season is upon us, so I felt like I should try them. Plus, since I started the Slimfast challenge a few weeks ago, I’ve been doing a pretty decent job of watching what I eat and Grilled Banana S’mores won’t ruin your diet. I figured at the very least it would help curb my sweet tooth! (I REALLY want a big batch of chocolate chip cookies, but the 10 pounds I’ve lost so far are very motivating! 

INGREDIENTS
bananas (1/2-1 per person)
mini marshmallows
mini chocolate chips
granola
toffee bits

PREPARATION
1. Cut a slit in the banana, lengthwise, but not all the way through to the bottom

2. Spread open and stuff with marshmallows and chocolate chips

3. Place on a sheet of tin foil and loosely fold over the ends and top (leave lots of head room so you don’t get melted marshmallow all over the top of your tin foil

4. Grill over medium heat for 3-5 minutes, until the marshmallows are fluffy and the chips are softened and melty

5. Top with whatever crunchy topping you like- toffee, granola, graham crackers, vanilla wafers, etc.

CHOCOLATE PEANUT BUTTER SWIRL COOKIES

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

I say often on the blog, weigh your ingredients – it is so important for good baking.  It’s something I do for every single thing I bake.   My scale was lovingly overworked, but alas one day it stopped altogether.  I have a feeling it was mad about something, since on its way out it whispered to the other appliances… psst all of you – come with me!

So my food processor promptly followed suit.  I’ve been using the same one for 16 years, but sadly the company no long sells all the parts to it.   So there has been lots of flipping through amazon reviews, trying to cobble together new and old pieces that will work in harmony.

whatever… I can live without them temporarily.

But lastly, the one I can barely say without tears, my #1 kitchen tool.  My Viking professional mixer.  That big, oversized, takes-up-too-much-counter-space, lovable monster.  10 quarts and 1,000 horses have carried me through triple batches of bread dough, mega batches of cookie dough, and cakes for every possible occasion.

After fruitlessly calling every appliance repair store in a 30 mile radius, my sweet husband decided to take it on himself.  He narrowed down the problem to a blown circuit board.  How?  No idea, I’ll just stick to the cookie making, thanks.  There was smoke last night wafting through the house from the basement.  From soldering of pieces of my baby.  Latest status, the gears are turning, now there is one other rogue wire to be reconnected.  So close!

But impatient.  Yet I will let none of these keep me from more baking.  I relearn doing things with less, practice my flour scooping technique 🙂   I kneaded a triple batch of bagels by hand this morning.   A workout indeed.  But more importantly, these cookies.  These cookies, the ones you will dream about after tasting just once.  Chocolate, peanut butter, more chocolate!  So soft and tender, they melt in your mouth.

Really, they make everything better.

INGREDIENTS
½ Cup (4 Ounces) Unsalted Butter, Softened
½ Cup (4 Ounces) Creamy Peanut Butter
1 Cup (7 Ounces) White Sugar
½ Cup (3.5 Ounces) Brown Sugar
2 Large Eggs
½ Teaspoon Pure Vanilla Extract
2 Cups (9 Ounces) Flour
¾ Teaspoon Baking Soda
¼ Teaspoon Salt
3 Tablespoons Cocoa Powder
1 Tablespoon Milk
⅔ Cup Mini Chocolate Chips

PREPARATION
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

2. In a bowl whisk together the flour, baking soda, and salt. Set aside.

3. In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add in the peanut butter and beat until it is smooth and creamy.

4. Add in both sugars and beat well.

5. Scrape down the sides of the bowl beat once more. Add in the eggs one at a time, allowing each to be completely mixed in. Stir in the vanilla extract.

6. Add the flour mixture to the mixer bowl and stir just until combined. All the flour should be absorbed into the dough. Take ½ of the dough and move to a bowl. Add the cocoa powder and milk to this half of the dough. Stir until combined.

7. Add ⅓ cup of the mini chips to the chocolate batter and ⅓ cup to the peanut butter batter.

8. Place the doughs next to each other in the same bowl. Scoop cookies that are half chocolate and half peanut butter. (Approximately 1 and ½ tablespoons in size) Bake for 10-11 minutes until very lightly browned on the edges/bottom. Allow to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.

9. Store in an airtight container.

This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert

Sometimes for dessert, you want something decadent and complex. Most of the time, though? We want something simple, easy, and delicious— like this ice-box cake! The fabulous no-bake dessert couldn’t be easier, and yet the finished product knocks more complicated desserts out of the park. Even better, you can use your favorite chocolate chip cookies – be they homemade or store-bought – to make it. When it’s layered with whipped cream, chocolate, and caramel, there’s really nothing better. Watch Tastemade show us how to put it together.

This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert

INGREDIENTS
4 cups heavy cream, preferably organic
1/3 cup powdered sugar
1 tbsp. vanilla extract
48 thin and crispy chocolate chip cookies, such as Tate’s
1 bottle caramel sauce, such as Ghirardelli
1 bottle chocolate sauce, such as Ghirardelli
1 small dark chocolate bar, for shavings

DIRECTIONS
1. In a stand mixer fitted with a whisk attachment or with a hand mixer whip the cream, powdered sugar and vanilla to soft peaks. Set aside.

2. Using a medium sized cake plate or large, round, flat platter begin to build the cake. Smear a little bit of the whipped cream on the bottom so the cookies don’t slide around. Place 5-6 cookies on the bottom as the base.

3. The amount of cookies needed and used depends on the size of platter/cake plate you use. It also depends on how high you want to make it.

4. On top of the cookies spread a hefty amount of whipped cream over, leaving the outer edges of the cookies exposed. Drizzle with the chocolate and caramel sauce followed by some shavings of the chocolate bar using a vegetable peeler.

5. Layer more cookies on top of the whipped cream mixture and continue alternating and building it up until you use all of the cookies or it’s the height you want. It will start to resemble a cake.

6. The last layer will be whipped cream, a drizzle of chocolate and caramel sauce with the chocolate shavings. Place in the fridge for 2-3 hours to let it soften up slightly before slicing.

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