Tag Archive: Chocolate chip

Molly's Perfect Peanut Butter Chocolate Chip Cookie Sandwiches (Adapted from a Smitten Kitchen Recipe

Bowl #1:
2 c. flour (she used gluten free baking flour)
1/2 tsp. baking soda
1/2 tsp. salt
Sift together to add into bowl #2 once wet ingredients are well blended.

Bowl #2:
3/4 c. butter
1 c. brown sugar, packed
1/2 c. granulated sugar

Cream together and beat in:
1 Tbsp. vanilla
1 egg
1 egg yolk

Then stir in:

1 c. chocolate chips (or more!)

Molly cooked them in a toaster oven! (since we are still sans oven)

She made sandwiches using peanut butter buttercream frosting.

Gluten Free Raspberry Bacon and Chocolate Chip Pancakes (for Elliot's birthday)

Yes, I do have two sons with their birthdays one the day after the other – November 9 and 10. When I did the math, they are apparently Valentine’s Day babies!

Elliot works tonight, so his birthday dinner isn’t until tomorrow. So, since I do breakfast every Sunday anyhow, I let him pick breakfast.

3 C. Pamela’s Bread Mix
1/4 C. sugar
1 egg
3 egg whites
2 c. raspberry yogurt
2 c. vanilla soy milk
1/3 c. sour cream
2 Tbsp. oil
1 Tbsp. vanilla
4 oz. bacon pieces (I would use more next time – you could barely know they were in there!)
3/4 c. mini chocolate chips

Mix dry ingredients in a large bowl.

Mix remaining ingredients (except bacon and mini chips).

Mix wet and try ingredients together in the big bowl. Batter will be very thick.


Put chips and bacon pieces in small bowl. Toss with a Tbsp. of Pamela’s. I’m told this keeps the chips from sinking to the bottom. (They still sank a little).

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Everyone loved these, but as I said the bacon got lost in the sweetness. I’ll try it with more bacon next time.


I really missed having my oven to put the pancakes in as I finished them on the stove top.  Not only does it keep them warm, but it helps them cook a little more.  The batter is so thick, you have to be careful to spread it out more than I did on this one, or your pancakes will be a little doughy in the middle.  Molly microwaved hers so she could be sure hers wasn’t.


Gluten Free Red Velvet Chocolate Chip Pancakes (adapted fro Pamela's Products Recipe)

3 c. Pamela’s bread mix
1/3 c. brown sugar
1/4 c. unsweetened cocoa
2 eggs lightly beaten
1 1/2 c. buttermilk (I used soy vanilla milk with 1 tsp. vinegar)
1/2 c. sour cream (yogurt will also work)
6 Tbsp. butter, melted
2 tsp. vanilla

2 Tbsp. raspberry puree (the recipe calls for red food coloring, but I don’t do food coloring)
semi sweet chocolate chips

In a large bowl, mix together dry ingredients.


In a separate bowl, whisk remaining ingredients.


Blend together until just combined. The batter will be lumpy. Mine was actually too thick so I added one more egg and a little more soy milk.


Heat pan over medium heat. Spray with cooking spray.

Place scoop of batter in hot pan and top with chocolate chips. Molly showed me this instead of just adding them to the batter, so you can control where the chips are and make each bite have a chip! Push the chips down in to the batter with the tip of a paring knife.


When bubbles appear (I actually never saw them bubble, but just watched the bottom)
Turn and cook the other side for a few minutes.

Keep warm in 200 F. oven until all are made. My oven actually broke today (boo hoo) so I put it on low broil to heat up the oven and then turned it off. I’ll have to price out

Some of the kids even ate these plain. Some used syrup.

I served them with chicken apple breakfast sausage and scrambled eggs with shredded cheese and bacon pieces left over from potato soup night.



Molly's Brownies (adapted from Emeril's Fudgie Chocolate Brownies recipe) BAM again!  He's one of Molly's go to for baking guidance

1 teaspoon plus 1 cup vegetable shortening
2 cups sugar
4 large eggs
1/2 cup water
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces semisweet chocolate chips

Preheat the oven to 350 degrees F. Grease a 17 by 12-inch baking pan with 1 teaspoon of the shortening. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove from the heat and let cool slightly. Add the sugar and blend. Add the eggs 1 at a time, whisking after each addition. Add the water and vanilla and whisk to mix well. Add the flour, cocoa, baking powder, and salt and stir to blend. Fold in chocolate chips, then spread the batter evenly in the prepared pan. Bake until the cake springs back when touched, about 25 minutes. Remove from the oven and let cool for 30 minutes. Spread the icing over the cake with a rubber spatula. Let cool completely before cutting into squares to serve. Slice and serve individual pieces on a large platter.



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