504 Main by Holly Lefevre: chocolate chips
Showing posts with label chocolate chips. Show all posts
Showing posts with label chocolate chips. Show all posts


Molten Marshmallow Fudge Cake in a Mug!

You can make cookies and cakes in a cup/mug/whatever!
I remember doing this in Girl Scouts (or something like that),
but had forgotten about it until recently.

Molten Marshmallow Fudge Cake in a Mug


Warning: This is Not a Healthy Breakfast...S'mores Pancakes

In our school district we have a Fall break and I love it!
We get one week off in October.
A great way to recharge, travel and have fun.

Usually we head out of town, but this year we just hung out.
My son was begging me to make pancakes...
or rather begging me to let him make pancakes from scratch.
He's old enough to do this with supervision...so I said OK.

One morning (way too early for a vacation week)
we got up and he decided he was making S'mores Pancakes.
Now, normally when I make pancakes,
I add flax seeds and use whole wheat flour and try to health-ify them.
BUT I figured as a treat,
I would let him have at his creation...and here it is...

You can use a Pancake mix (packaged) or homemade recipe.
Joe used the recipe from the Better Homes and Gardens New Cookbook with a few adjustments.

1 1/2 cups flour - Joe used 3/4 cup all purpose flour and 3/4 cups whole wheat flour
3 teaspoons baking powder
1 Tablespoon brown sugar
1/2 teaspoon salt

1 egg, beaten
1 cup milk (Joe used coconut milk, but you can also use fat free milk)
1 Tablespoon Vanilla Extract
2 Tablespoons canola oil (or coconut oil)

1/2 cup mini chocolate chips
1 cup mini marshmallows
4 squares honey grahams, crumbled

Here's a shot of the original recipe

  • Sift together dry ingredients (OK, I confess we just through it in a bowl and whisk it all together)
  • Beat the egg
  • Add vanilla, milk, and oil to the egg and mix.
  • Add the wet to the dry ingredients and combine thoroughly.

  • Heat griddle or large pan and spoon about 1/4 cup batter on the hot griddle.
  • Place 4-5 mini marshmallows on each pancake.
  • Sprinkle the top with 1 teaspoon mini chocolate chips.
  • Sprinkle the top with graham cracker crumbs.
  • Flip when the pancakes start to get bubbles on them.
  • (Joe actually added a mini chocolate bar to the center of each pancake  - just for fun!) 
  • Finish cooking...and
ENJOY your decadence in the morning!

Thanks to my sweet Joe for this delicious treat!
This post is written and created at 504 Main by Holly Lefevre
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Molasses Flats: A Perfect Fall Cookie

A Perfect Fall Cookie (Shhh...don't tell the kids it's healthy)
My mom makes the best chocolate chip cookies and I have never been able to duplicate her version...even with the same recipe...go figure! I hadn't had homemade chocolate chip cookies in awhile, and then, a few weeks ago my friend Renee at Zookini Kids posted a recipe for "My Version of a Good Chocolate Chip Cookie." I was intrigued. So, I thought I would give it a shot.

Renee has helped me makeover other recipes and so I new this recipe was going to be healthy. Would the kids eat it? Who knows? Joe was having a playdate, so I thought I'd give it a shot and his friend would either never want to come over again or I would know these cookies are GOOD! Guess what...rave reviews for the munchkins! I have since made these four or five more times with the same rave reviews. I recently made them for Jules's "baby class." They were a hit there too....so now I am sharing. Wish I could send you all some!

My version is slightly altered from Renee's (click on the link above to get to hers). 
Now, let me introduce you to...

Molasses Flats... a Perfect Fall Cookie

1/2 cup buckwheat flour*
1/2 cup whole wheat flour*
1/2 tsp. baking soda
1/2 tsp. sea salt
-Sift together

1 tsp vanilla
1 large egg
Mix together

1 stick of organic butter, softened
1/2 cup Molasses**
1/4 cup honey
Mix well

-Add the wet to the dry and mix

-Add 6 oz. of chocolate chips
-Optional-Add 1/2 cups walnuts or pecans

-Preheat oven to 350
-Place heaping tsp of batter onto a cookie sheet about 3" apart (they spread..at least mine did, every time)
-Bake for approximately 12 minutes (Renee's calls for baking for 18 minutes, which if your oven is not on its last leg is probably right...it was too long in my oven - which is shot! - so set the timer for 12 minutes and watch the cookies)

-Remove and let cool.
-Makes about 2 dozen

*Renee's recipe calls for Teft Flour and Gluten Free Flour. Check out her blog for more information and explanations.
**You can add a little more molasses and a little less honey - or no honey. My hubby loves molasses so he wants more, but I find this to be a nice balance.
This post is written and created at 504 Main by Holly Lefevre