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Can you use semisweet chocolate chips in place of semisweet baking bar?
Wiki User
∙ 13y ago
yes you can use be careful it will be less semisweet though so keep that in mind.
Wiki User
∙ 13y ago
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Can you use chocolate chips in a recipe instead of a chocolate bar?
Whether chocolate chips can be used in place of a chocolate bar depends entirely on the recipe. If the chocolate bar is broken or chopped up, and the chips are the same type of chocolate - milk, semi-sweet or bittersweet - then the chips probably would be a good substitute.
Is chocolate a proper noun?
No, the noun 'chocolate' is a common noun, a general word for ground seeds of cacao, or a type of candy made from the ground seeds of cacao and sugar.A proper noun is the name of a specific person, place, or thing; for example, the Chocolate Springs Cafe in Lenox, MA or Hershey's Chocolate Kisses.
What is a easy and simple sugar cookie recipe?
This is as easy as it gets. Hope it helps:)Chocolate Chocolate Chip1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup powdered sugar1 cup white sugar2 cups semisweet chocolate chips6 tablespoons butter, softened1 1/2 teaspoons vanilla extract2 eggsPreheat oven to 350* Combine flour, baking powder and salt and set aside. Melt 1 cup of the chocolate chips on low heat. Cream the butter, vanilla and white sugar and add to the melted chips. Beat in eggs. Add the flour mixture and the rest of the chips. Make small balls, roll in powdered sugar and place on ungreased cookie sheet. Bake for 10-12 minutes.
Where can someone find a recipe for baking chocolate?
The best place to find recipe for baking chocolate is at a local library. There are many cookbooks and magazines that have chocolate recipes and a librarian would be able to help one to find these books.
Keebler Soft Batch Chocolate Chip Cookies?
Ingredients1 lb Butter; softened; 4 sticks2 Eggs2 tb Molasses2 ts Vanilla extract1/3 c Water1 1/2 c Granulated sugar1 1/2 c Brown sugar; packed1 ts Baking powder1 1/2 ts Baking soda1 ts Salt5 c All purpose flour18 oz Semisweet chocolate chipsPreheat the oven to 375~. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl, soft together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture. Add the chocolate chips. Shape the dough into 1-inch balls and place them 1-inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.
Chocolate Malted Cookies?
Ingredients1 c Butter-flavored shortening1 1/4 c Brown sugar, packed1/2 c Malted milk powder2 tb Chocolate syrup1 tb Vanilla extract1 Egg2 c All-purpose flour1 ts Baking soda1/2 ts Salt1 1/2 c Semisweet chocolate chunks6 oz Milk chocolate chips; (1 cup)In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-inch balls; place 3 inches apart on ungreased baking sheets. Bake at 375B0F for 12 to 14 minutes or until golden brown. Cool for 2 minutes before reoming to a wire rack. Makes about 1-1/2 dozen. (For best results, do NOT use Air-Bake insulated cookie sheets. When using a 1-inch cookie scoop, recipe makes about 5 dozen cookies.)
Chocolate Mint Baked Custard?
Ingredients1 1/2 c Milk; Divided1 c Mint-Chocolate Chips;Nestles1 c Sweetened Condensed Milk2 ea Eggs; LargePreheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely.
Does unsweetened baking chocolate go bad?
Yes, unsweetened chocolate can go bad in two ways: 1) Developing chocolate bloom (safe to eat, just unattractive) 2) Developing mold (Don't eat) You will know instantly just by looking at it if either of these two problems has affected your baking chocolate. Otherwise, baking chocolate will keep indefinitely, though it will lose its characteristic chocolatey flavor and scent over time, eventually becoming tastless (though still edible) after a year or two. For good results, it's recommended that you not keep baking chocolate longer than 6 months, for although it will begin to lost flavor sooner than that, unless you are a connoisseur or baking for a connoisseur, it's not very noticable. The best way to store your chocolate, baking or otherwise, is in a cool, dry place away from heat or light. Storing in the refrigerator is not recommended as chocolate will absorb any nearby scents, affecting flavor. Additionally, refrigerating or freezing good-quality chocolate will negatively affect the quality of the chocolate, not to mention will most likely also cause your chocolate to bloom.
Using Milk Chocolate Nestle Chocolate chips how can you make Pretsles dipped in milk chocolate?
Melt chocolate and cream in double boiler over low heat, stirring constantly.Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.
What is an easy way to bake cookies?
* 1 (18.25 ounce) package yellow cake mix * 1/2 cup butter, softened * 2 eggs * 1 teaspoon vanilla extract * 2 cups semisweet chocolate chips # Preheat oven to 350 degrees F (175 degrees C). # Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. # Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.
Home to Use Store-Bought Cookies for Dessert?
This is super kid-friendly because there is hardly any cooking involved. After you melt the chocolate, they are free to assemble and decorate as they please (with no need to worry about flames or other kitchen dangers). They can be made around the holidays, especially Thanksgiving! Ingredients: 1 package fudge-striped cookies 1 12-ounce package of chocolate chips (your favorite flavor) 1 Package marshmallows, Reese's cups or gum-drops A tube of decorators' frosting, yellow or orange is preferable Instructions: Place cookies on a baking tray lined with wax paper. Place chocolate chips in a heat proof bowl and place in microwave. Microwave at 30 second intervals, stirring in between, until all chips are melted. Using a toothpick, pick up marshmallow (or Reeese's or gum drop) and dip into melted chocolate. Immediately, place on top of cookie. Carefully, pull out toothpick. Place cookies in refridgerator to chill and set. When firm, pipe a pilgrim's buckle on front of hats.
Must chocolate souffles be refrigerated?
They can be stored in a cool, dry place for a while. If they are not going to be eaten for a few hours after initial baking, then they can be stores in a refirgerator.
