Tag: chocolate chips

Raspberry Brownies with White Chocolate Chips

(ADAPTED FROM FAT WITCH BAKERY BOOK)

1¾ sticks unsalted butter
½ cup + 1tbsp bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 tsp vanilla extract
½ cup + 1 tbsp flour
¼ tsp salt
½ cup white choc chips
½ cup seedless raspberry jam

Grease a 9×9 pan with nonstick foil. Preheat the oven to 350 degrees. Melt the butter and bittersweet
chocolate over in the microwave. Set aside. While
chocolate mixture is cooling, beat the eggs, sugar and vanilla together
in a mixing bowl until smooth. Add the cooled chocolate and keep mixing
until thoroughly combined. Add flour and salt stirring until no white streaks remain. Fold in the white chocolate.Spread
only half the batter into baking tin, then spread the preserves/jam on
top, avoiding the edges. Refrigerate for 20 minutes, then spread the
remaining brownie batter over the jam. Don’t worry if the jam and
brownie mixture get mixed up a bit. Bake for 35 minutes. Cool for 1 hour
on a wire rack.

ULTIMATE CREAM CHEESE BLACK BOTTOM CUPCAKES

Ultimate Cream Cheese Black Bottom Cupcakes

Yield: 18-20 cupcakes

Ingredients

1 1/2 cup all purpose flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa
1 cup water
1/2 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

Filling:

1 (8 ounce) package cream cheese, softened
1 egg
1/2 teaspoon salt
1/3 cup sugar
1 cup mini chocolate chips

Instructions

Make
your filling first. In a medium bowl, Beat cream cheese, egg, sugar and
salt until smooth. Stir in chocolate chips. Set aside.

Combine
flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add
in remaining ingredients and mix until smooth. Line a cupcake/muffin tin
with liners and fill cups 1/2 full. Add one heaping tablespoon of
filling into center of each cupcake.

Bake
in preheated 350 degree oven 25-30 minutes. Let cool in pan for 20 minutes before removing to wire
racks to cool completely.

Adapted from Chocolate, Chocolate & More Chocolate

Skinny Chocolate PBB Parfait

While my mom has been on the ‘Get Forking Skinny Meal Plan’, she decided that one of her favorite breakfasts/lunches ever is the Skinny PB&J Parfait. It’s one of my favorites too.

So, with that in mind… I wanted to come up with another similar treat for her! Something that she wouldn’t come up with on her own and that, once again, was just outside of her comfort zone.

What’s better than peanut butter and chocolate?

Well, not much. If anything.

Add some banana to it and you have perfection!

Of course, if you have nut allergies you could always substitute any nut free peanut butter alternative. Or if you don’t have any PB2 on hand, you can also use regular old peanut butter. Just be sure to update the nutritional information accordingly. PB2 has a lot less calories in it than regular peanut butter, but can be a little spendy if you are unsure about it. Honestly though, I love it.

And the chocolate layer? Well… that was my favorite. It was really very similar to chocolate pudding. Except, you know… guilt free! I can’t say enough good things about Nutella. It’s heaven.

I added some dark chocolate chips that I had leftover in the pantry and a few little granola crumbles, but it’s really rather unneeded.

I think next time I’ll eat this as a dessert with a few crushed up peanut butter cup crumbles on top. Yummy!

Skinny Chocolate PBB Parfait
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1 Parfait • Calories: 283.2 • Fat: 6.5 g • Carb: 36 g • Fiber: 3.3 g • Protein: 22.7 g • Sugar: 26.3 g • Sodium: 125.4 mg

Ingredients:
6 Oz. Fat Free Plain Greek Yogurt
1 Tbsp. PB2
1 Tbsp. Nutella
1/2 Large Banana, Sliced

Suggested Optional Toppings:
Dark Chocolate Chips, Low Free Granola

Directions:

Combine half of the yogurt with the PB2 and mix well.

In a separate bowl, add the remaining yogurt and the Nutella.

Layer the peanut butter and chocolate flavored yogurts with some banana slices in between.

Sprinkle with any extra toppings and enjoy!

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