Nakita Grinie: Chip

Showing posts with label Chip. Show all posts

Wednesday, August 2, 2017

Mocha Chocolate Chip Brownies A 100 Visa Giftcard Giveaway!

I am so excited about today's post.

It includes one of my favorite recipes AND a fun giveaway!

You see, Maxwell House recently contacted me with a great idea for their Maxwell House International product. Not only is Maxwell House International delicious as a cafe-style beverage all by itself, but you can add a few spoonfuls instead of creamer to add a little romance to your coffee! I'm always pleased to find new ways of using something, speaking of which, Maxwell House International can also be used in these delicious brownies:

I first started making these brownies right after Kate was born.

When I am nursing, I crave cookies and brownies like NOBODY's business.

I barely had any pregnancy cravings, but nursing?

Hello!

Must. Have. Chocolate!

Here is what you need:

2 sticks butter
Bag of chocolate chips (I use milk chocolate)
(You will separate the chocolate chips into 1 1/4 cups and 2/3 cups)
1/2 cup unsweetened chocolate powder
1 tablespoon + 1 1/2 teaspoons Maxwell House International (any flavor!)
1 tablespoon vanilla
1 cup + 2 tablespoons sugar
3 eggs
1/2 cup flour
2 tablespoons flour
1 teaspoon salt (I use Sea Salt)
1 1/2 teaspoons baking powder

Directions:

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with cooking spray.

Melt together the butter, 1 1/4 cups of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. You don't want that chocolate to burn!

Remove from heat when it is all melted together & allow to cool slightly.

In a large bowl, add the eggs, Maxwell House International, vanilla, and sugar.

Gently stir (do not beat!)

Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of flour, the baking powder, and salt.

Add to the cooled chocolate mixture.

Toss the 2/3 cup chocolate chips in a medium bowl with 2 tablespoons of flour, then add them to the chocolate batter.

****If you want to add nuts to your brownies, you would add 1 cup of nuts and also have them coated with this flour/chocolate chip mixture******

Add to brownie mixture:

Lightly stir to combine:

Pour into the baking dish:

Bake for 30-35 minutes, until a toothpick comes out clean.

Do not overbake!

Allow to cool thoroughly.

You can also then refrigerate them, and cut into squares.

These are the most decadent brownies EVER.

You will never want to use a boxed brownie mix again.

They literally melt in your mouth.

You need to make these ASAP.

Your family will love you.

Your friends will love you.

Your co-workers will love you.

Your neighbors will love you.

There isn't a strong coffee taste to the brownies at all, it just enhances the flavor of the chocolate.
Here are 4 types of Maxwell House International flavors that I have used in these brownies.

My favorite is the Vanilla Bean, followed by Original Cappuccino.

There are so many to try, including

French Vanilla, Vanilla Nut, Hazelnut, Suisse Mocha, Vanilla Caramel, and Café Vienna.

Click HERE to see products from Maxwell House International and receive FREE samples and coupons!

And be sure to try Maxwell House International in a new way, it's not just for making instant coffee!

Add a few spoonfuls instead of creamer to your coffee.
Enjoy as a café style coffee beverage for a flavorful and creamy coffee experience.
Use it for baking brownies (like these ones!)

I have also added a spoonful to my favorite chocolate chip cookies for a fun twist on the cookies.

I have add it to buttercream frosting to make Coffee Buttercream Frosting when I make THESE cupcakes!

BlogHer & Maxwell House have teamed up to giveaway a $100 Visa gift card to one of my readers!

To enter, just answer the following question:

Which Maxwell House International flavor would you like to try?

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
Leave a comment in response to the sweepstakes prompt on this post
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
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
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. Winner 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 2/12/14 - 3/24/14.
Be sure to visit the Maxwell House International Page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

Wednesday, March 29, 2017

Pumpkin Oatmeal Chocolate Chip Cookies

Happy Thanksgiving Week!

The girls and I have been off school all week.

It has been glorious....no big plans...staying in our pj's most of the day & doing some baking!

In October & November I make tons and tons of things with pumpkin in them, but once December hits, I switch over to Christmas baking mode and I keep the pumpkin on the shelf and replace it with all things Peppermint & Chocolate.

The girls wanted to make cookies this week, so we decided on these ones:

Here is what you need:

2 cups flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
1 bag of chocolate chips

Directions:

Combine flour, oats, baking soda, cinnamon and salt in medium bowl.

Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla extract; mix well.

Add flour mixture; mix well & stir in chocolate chips.

Drop by rounded tablespoons onto baking sheets (I use a cookie scoop)

Bake at 350 for 14-15 minutes or until cookies are lightly browned and set in centers.

Friday, November 18, 2016

Sea Salt Chocolate Chip Cookies

I've mentioned it before, but I am a cookie snob.

The perfect cookies need to be soft, with a slight crisp around the edge.

They better not be over cooked & crunchy!

My favorite type of cookie is Chocolate Chip Cookies.

May 15th is National Chocolate Chip Cookie Day, so in honor of that, I wanted to share my current favorite Chocolate Chip Cookie recipe.Sea Salt Chocolate Chip Cookies:

I have made these more times in the past few months than I would like to admit.
They are THAT good.

Here is what you need:

1 cup butter (softened)
1 cup brown sugar
¾ cup sugar
2 eggs
1 T vanilla
¾ t baking soda
1 t salt
3 cups flour
1 package Milk Chocolate Chips
1/2 package of Semi Sweet Chocolate Chips
(You can do 1 package of semi-sweet & a half package of milk chocolate if you prefer...I like milk chocolate better, so that is why I use that ratio. You could use all semi sweet or all milk chocolate chips, just make sure you use a total of 1.5 bags of chocolate chips)
Sea Salt for the top of the cookies

Directions:

Cream butter and sugars. Add eggs and vanilla.

Stir until combined.
Add dry ingredients & Mix in chocolate chips......I love this recipe because it calls for TONS of chocolate chips!