chocolate chip Archives - Page 23 of 71

Chocolate Mint Oreo Cookies

June 2, 2013 by kim Leave a Comment

Is it bad that I’m already thinking about vacation again when I just got back to work? Maybe it’s because of our failed attempt at going to Ireland. An unsuccessful trip doesn’t count as a vacation. It just gave me a lot of added stress and sadness! I’m trying to plan another vacation at the end of July with no international standby involved.

I’m leaning more towards the tropical/beach kind of trip and my DB wants more of a tourist/walking around a lot kind of trip. Any suggestions for summer travel that somehow falls between the two?

My favorite kind of Oreos are the chocolate mint ones. They’re better than the Golden, the Double Stuffed, and even the Birthday Oreos! My DB actually took these photos since I was out of town and was unable to do so when there was the appropriate lighting. Can you tell a difference from the other photos?

This cookie is very dense and has a harder outer texture than most of my cookies, but the inside remains soft. Feel free to swap out the Oreos for your favorite kind! Recipe from Two Peas and Their Pod.

Chocolate Mint Oreo Cookies

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 1/2 cups mint green chips (I used Guitard)
1 cup chopped Cool Mint Oreo cookies

Directions

Preheat oven to 350 degrees F.
In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, mint green chips, and chopped Cool Mint Oreos.
Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake.
Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

https://lovintheoven.com/chocolate-mint-oreo-cookies/

A Kettle Brand Potato Chip Kind of Picnic

May 20, 2013 by kim 191 Comments

The Real Kettle Brand Chips™ have been around for longer than I’ve been living. Only by five years, but they still have me beat. They’ve been cooking their chips, batch by batch, for thirty years in Willamette Valley, Oregon. Today, we’re taking them with us on a special picnic. I’ve always been a fan of picnics and may or may not be a secret hoarder when it comes to picnic baskets. Most of them look cute on the outside, but it’s what’s inside that matters… the food! What picnic is complete without chips?

Since I’m a huge fan of dessert, I decided to take this salty snack and turn it into dessert. Say hello to potato chip chocolate chip cookies and chocolate dipped potato chips. Anything’s possible when you have a thick and crunchy chip. The Kettle Brand Chips are real chips made with real ingredients by real people. I love that. Each bag is handmade with a little bit of love from potato lovers. They also only use the finest all-natural, non-GMO ingredients. There are no trans fats, no MSG, no artificial colors or flavors, and best of all, no list of ingredients that you can’t pronounce. Gluten-free readers can also rejoice because these potato chips are safe to eat. Speaking of non-GMO, did you know that the Kettle Brand is the first potato chip to be verified using non-GMO ingredients by the non-GMO Project? They’re really looking out for your health over there: “Kettle Brand^® has used natural, non-GMO ingredients since our founding in 1978. We have been working with the Non-GMO Project since 2009 to verify our products and give our consumers extra reassurance of the steps we take to ensure ingredients with integrity. We started selling the market’s first Non-GMO Project Verified potato chip earlier this year, and will soon have many verified products with the Non-GMO label prominently featured on front of their packages in the marketplace. We are working diligently to achieve verification on all of our products. ”

The flavors that I chose to pack on my trip were: Sea Salt and Vinegar, Jalapeño, and Backyard Barbeque. I used the Sea Salt to make my dessert since they have the perfect amount of salt to balance out the sweet.

Kettle Brand’s Sea Salt and Vinegar chips are unconventionally strong and tangy, just the way it should be. I love the way the vinegar leaves your tongue puckering for more. The Jalapeño chips are probably my favorite. The extra kick is like a fiesta in your mouth. There’s a spicy kick in every single chip– even those little broken pieces at the bottom of the bag when you’ve gone through everything else. The Backyard Barbeque instantly calls for summer. It’s the perfect chip for picnics and taking to the beach. It’s smoky, spicy, tangy, and sweet. How do they do that?

As for the plain ol’ Sea Salt, they’re only made with three ingredients. Yes, you read that right, three: potatoes, oil, and sea salt. Kettle Brand keeps their ingredient list to a minimum while still creating an undeniable flavor and crunch.

As you reach for that bag at the grocery store, just know that there is only one kettle style chip. The Real Kettle Chips have been inspiring knock-offs for thirty years, but none have yet or will ever reach their substance.

Chocolate dipped potato chips are probably the easiest thing to make. Just take some melting chocolate, dip your chips in it, sprinkle with whatever you’d like, and let the chocolate completely dry on some wax paper.

I used regular milk chocolate with heath bar pieces, coconut, and sprinkles for the toppings.

As for the cookies, the sea salt provided all the salt that the cookie needed. They also gave the cookie a surprise and pleasant crunch in every bite.

See if people can guess what’s inside the cookie before you tell them. I bet they’ll be shocked!

What do you include in your picnic basket? Answer in the comments for a chance to win a $100 Visa Gift Card!

A Kettle Brand Potato Chip Kind of Picnic

Yield: just under 2 dozen cookies

Ingredients

1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1 cup Kettle Brand Sea Salt Potato Chips (not yet crushed)
1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees.
Cream together the butter and both sugars. Add in the egg and vanilla.
Stir in the flour and baking soda until just combined.
Measure the potato chips to 1 cup, and then crush them in the measuring cup (it'll be less than 1 cup when crushed). Stir in the crushed chips and chocolate chips.
Form the dough into two tablespoon sized balls and drop on baking sheet, at least two inches apart.
Bake for 12 minutes.

https://lovintheoven.com/a-kettle-brandpotato-chip-kind-of-picnic/

Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt on this post
b) Tweet (public message) about this promotion; including exactly the
following unique term in your tweet message: “”#SweepstakesEntry””; and leave the URL to that tweet in a comment on this post”
c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 5/20 – 7/3.
Be sure to visit the Kettle Brand Chips brand page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

Chocolate Donuts

May 10, 2013 by kim 2 Comments

Hi friends. Well, these past couple of days have been just about the worst luck of my life. I had this great vacation planned to Ireland and all things just went down the gutter. Here’s how this week started…

My grandpa passed away on Sunday and I had to fly to Vegas to attend his funeral on Wednesday with two days notice. I had a trip to Dublin planned for my DB and I on Thursday for a week, but we were flying standby. We had called the airline the night before to check the flight loads and they told us that it was “good availability” and we shouldn’t have a problem getting on.

We took the first flight from SFO-JFK on Thursday morning so that we could catch the redeye to Dublin at 9:15 PM the same night from JFK. When we got to the ticket counter, they informed us that the flight was completely sold out and there were 24 standbys on the list. For those unfamiliar with flying standby, it basically means that you wait to fill in any open seats there may be by seniority order. Well, guess what. My DB and I were basically on the bottom of that 24 standby list.

The weird thing was, when I tried to book seven tickets online just to see if it’d go through, I could. How would I be able to buy tickets for a sold out flight, you ask? That’s called over selling tickets, and this airline was all about over selling as much as they could.

We decided to sit and wait around anyways, since we were already halfway there and had no where to go. They first told us to come back at 8PM and they would let us know if we’d get on the flight or not. We come at 8, and they tell us that we now had to wait until 8:30PM. The last flight back to SFO left at 8PM so if we didn’t get on it, we’d be stuck in New York.

My DB and I kill about six hours at the airport, just waiting. Welllll guess what, they told us that they only had one seat for us and they gave it to the person behind us. Greatttttt.

I looked up hotels in New York and the cheapest one on Hotel Tonight was $299. So not only did we not make the flight to Dublin, I was now out all of the money spent on hotels, shuttles, and tours, and I’d have to sleep at the airport.

We asked about flights for the next day and they told us both flights were oversold with plenty of standbys as well. At this point, we had spent six hours on an airplane and seven hours at the airport. We were not happy campers.

Thank goodness for one of my friends, Phuong, who let us crash at her place in NY so we didn’t have to sleep on the airport floor. We decided that it was best to abandon trying to get to Dublin for the week and work on getting our money back. We hopped back on the first flight to SFO the next morning.

Now, here we are, back at home. Home has never felt so glorious. Lesson learned: Never travel internationally on standby. It’s just not worth it.

In hindsight, at least now we know better. Dublin will just have to wait for another time.

These donuts are soft, moist, and perfectly sweet. The recipe is from Mama’s Gotta Bake (adapted from King Arthur Flour). I made a simple glaze to top them with by mixing a bit of powdered sugar and milk together until the desired consistency. My personal favorite are the ones dipped in sugar. My DB gobbled these up in no time!

Chocolate Donuts

Yield: 18 donuts

Ingredients

2/3 cup good quality cocoa powder
1 3/4 cups all-purpose flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil

Directions

Preheat the oven to 350°F. Lightly grease two standard donut pans or mini donut pans.
Whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend.
Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 13-15 minutes, or until a toothpick comes out clean. Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.

https://lovintheoven.com/chocolate-donuts/

Categories