CHOCOLATE AND PEANUT BUTTER CHIP CRUMB CAKE
Steps:
- Preheat the oven to 350 F degrees. Spray an 8x4 inch loaf pan with cooking spray and set aside.
Nutrition Facts : Calories 502 kcal, Carbohydrate 66 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 74 mg, Sodium 402 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
CHOCOLATE AND BANANA CRUMBLE
A lovely chocolate & banana crumble.
Provided by sebastienladuguie
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat over to 200C/gas 6.
- Mix butter and flour together until it resembles fine breadcrumbs. Mix in 75g of the sugar, walnuts and chocolate drops.
- Peel and slice bananas then arrange half of them flat, in a ovenproof dish, pouring over the lemon juice and rind.
- Sprinkle over remaining sugar and grated chocolate, top with remaining bananas.
- Spoon your crumble mixture over bananas and press down gently. Bake for approx 35-40 mins until lightly golden. Serve and once and enjoy immediately!
CHOCOLATE CHIP CRUMBLE
Great when you want chocolate chip cookies but don't have all the ingredients or the prep time! Awesome! No eggs, no baking powder or soda, no salt, no granulated sugar, no creaming the butter, no greasing cookie sheets, no dropping by spoonful!
Provided by LuCynda Hansen
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
- Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 43.6 g, Fat 22.5 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 182.4 mg, Sugar 25.8 g
CHOCOLATE CHIP CRUMB CAKE MUFFINS
These fluffy Chocolate Chip Crumb Cake Muffins are filled with chocolate chips, sweet cinnamon sugar, and loaded with a brown sugar crumb cake topping. One of my favorite muffin recipes!
Provided by Michelle
Categories Bread
Time 42m
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees and line a 12-cup muffin tin with muffin liners (the foil ones are my favorite, but any will do).
BANANA CHOCOLATE CHIP CRUMB CAKE RECIPE
Grab a bite of soft, moist, and chocolatey crumb cake loaded with bananas, and spiced with cinnamon, for a decadent sweet snack!
Provided by Jessie May
Categories Cakes
Time 1h
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease an 8x8-inch or 9x9-inch baking pan. Set aside.
- In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for about 1 minute until creamy. Scrape down the sides and the bottom of the bowl as needed.
- Switch the mixer to medium speed and beat in the sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Add the mashed banana and yogurt and turn the mixer on high and beat for about 1 minute until creamy.
- Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Do not overmix.
- Streusel:
- Combine the cinnamon, brown sugar, semi sweet chocolate chips, and pecans into a small bowl.
- Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel.
- Bake for 40 to 50 minutes, covering the cake with aluminum foil after 25 minutes to prevent the edges from browning too quickly. Bake until the center is baked through. Test doneness with a toothpick; if it comes out clean, the cake is done.
- Allow to slightly cool for 10 minutes before cutting.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 45.74g, Cholesterol 34.66mg, Fat 14.20g, Fiber 3.11g, Protein 4.25g, SaturatedFat 6.61g, ServingSize 10.00, Sodium 193.84mg, Sugar 0.00, UnsaturatedFat 5.07g
CHOCOLATE COOKIE CRUMB CAKE
This cake couldn't be easier to make - It calls for leftover cookies and breadcrumbs as opposed to flour!
Provided by Giada De Laurentiis
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the inside of a 9 inch springform pan. Line the bottom with a piece of parchment paper and lightly butter the paper. Set aside.
- In a large bowl, stir together the breadcrumbs, cookie crumbs, cocoa powder and milk. Allow the mixture to sit and hydrate for 5 minutes. Using a rubber spatula stir in the eggs, salt and baking powder until smooth and combined. Fold in the chocolate chips. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until just barely set. Allow to cool completely in the pan before dusting with powdered sugar and serving with coffee or tea.
Nutrition Facts : ServingSize 8, Calories 307
CHOCOLATE CHIP CRUMB CAKE
Steps:
- Preheat oven to 350 degrees F with a rack in the top third of the oven.
- Butter the bottom of a 9X9 baking pan then cut a piece of parchment so that its width fits in the bottom. Butter the parchment then lay it into the buttered bottom (butter side up) with the sides folding up and over each edge. These will act as handles to remove the baked cake. Butter the two remaining exposed sides of the pan.
- Sift the flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter for one minute until creamy.
- Add sugar and cream for two minutes. Batter at this point will be crumbly.
- With mixer running on low, add in one egg at a time, scraping the sides between additions.
- Scrape again and mix until batter is combined with no lumps.
- Add vanilla and mix.
- Alternate adding sour cream and the flour mixing after each addition just until combined.
- Scrape the sides of the bowl and mix once again - just enough to combine.
- Remove from mixer and fold in the chocolate chips with a rubber spatula then scrape the batter into the prepared pan.
- In a medium bowl, mix all of the topping ingredients and then crumble bits of it over the top of the batter. After mixing, the topping is not the usual topping texture. It is wet and stiff and when you crumble it over the top, it will not cover all of the batter. This is by design. As the cake bakes, the batter pokes through the parts that have no topping, giving a marble affect.
- Bake for 35 minutes or until a tooth pick inserted into the center comes out clean.
- Let cool on a rack completely.
- If using powdered sugar, dust the top of the cake with a sifter.
- Loosen up the sides without parchment by running a knife along the edge, then lift the entire cake out using the parchment handles and cut 3X3 into nine squares.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : ServingSize 1 square, Calories 486 calories, Sugar 40.6 g, Sodium 231.4 mg, Fat 23.1 g, SaturatedFat 13.4 g, TransFat 0.3 g, Carbohydrate 66.1 g, Fiber 2 g, Protein 6.2 g, Cholesterol 87.3 mg
CHOCOLATE CHIP CRUMB CAKE
this was always a hit at my house growing up. I like it hot out of the oven or any other time, day or night. Great with a big glass of milk.
Provided by Miss Erin C.
Categories Breads
Time 1h
Yield 1 nine x thirteen cake
Number Of Ingredients 13
Steps:
- Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
- Mix the dry ingredientsinto the wet ingredients.
- Fold in the chocolate chips.
- Spread into a greased 9x13 pan.
- Mix topping ingredients together and sprinkle on top of cake.
- Bake at 350F 45-50 minutes.
CHOCOLATE CHIP CRUMB CAKE
The recipe goes back to the early '50s, when my husband and his brother farmed together. We wives had to have lunches ready most any time of day, and the cake was easy to make and have on hand...with no frosting to fuss with!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, sugar, butter and salt until crumbly. Set aside 1 cup. Stir baking soda, cinnamon and cloves into the remaining crumb mixture. Add egg and buttermilk; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture; top with chocolate chips and nuts. Bake at 350° until cake tests done, about 30 minutes. Cool on a wire rack.
Nutrition Facts :
CLASSIC CHOCOLATE CHIP CRUMB CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
- For the crumb topping: Combine the melted butter, brown sugar, vanilla, salt and cinnamon in a medium bowl. Stir in the all-purpose flour just until the mixture is crumbly (some dryer bits may remain--that's OK). Toss the mini chocolate chips with the crumb topping and set aside.
- For the cake: Combine the eggs, buttermilk, oil and vanilla in a liquid measuring cup and whisk to break up the eggs. Set aside.
- Combine the cake flour, granulated sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk by hand or mix on low speed until combined, about 30 seconds.
- With the mixer running on low speed, add the cubed butter and mix until all of the butter is incorporated into the dry ingredients and the mixture resembles breadcrumbs. With the mixer still running on low speed, add the egg mixture and mix until moistened. Stop and scrape the bowl and paddle, then mix on medium-high speed for 30 seconds.
- Pour the batter into the prepared pan and sprinkle 2 tablespoons of the mini chocolate chips over the top. Scatter the crumb topping mixture evenly over the cake batter, then scatter the remaining 1 tablespoon of the chips over top.
- Place the baking pan on a rimmed baking sheet to prevent over-browning. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 43 to 46 minutes. An easy way to test crumb cake is to nudge some of the crumbs away with the toothpick then insert the toothpick into the cake below. Let cool in the pan until barely warm before slicing.
CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE
Make and share this Chocolate-Chip Pecan Crumb Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 13x9 inch baking pan.
- The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
- With 2 knives, cut in the butter.
- Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
- Add in the chocolate chips and quickly work them into the topping.
- The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
- In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
- Gradually add the sugars, continuing to beat until very light.
- Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
- Add in the vanilla and mix.
- Spread the batter evenly in the prepared pan.
- Evenly sprinkle with the crumb topping, pressing it gently into the batter.
- Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
- A pick inserted into the center should come out clean.
- Let cool slightly in the pan on a wire rack.
- Serve warm, cut into squares.
Nutrition Facts : Calories 814, Fat 42.8, SaturatedFat 21.9, Cholesterol 137.9, Sodium 355.8, Carbohydrate 103.1, Fiber 3.4, Sugar 63.8, Protein 9.8
COPYCAT CRUMBL CHOCOLATE CHIP COOKIES
These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.
Provided by Danelle
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
- Add eggs and vanilla and beat for 1 minute more.
- Mix in flours, baking soda and salt. Stir in chocolate chips.
- Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
- Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 523 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 443 grams sodium, Sugar 41 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHOCOLATE CHIP ZUCCHINI CRUMB CAKE
This moist zucchini cake is filled with miniature chocolate chips and finished off with a spiced brown sugar crumb topping and drizzled with a powdered sugar glaze.
Provided by Danelle
Categories Desserts
Time 1h5m
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees. Grease an 8 or 9-inch round cake pan.
- In a microwave safe bowl, melt the butter (about one minute). Add the remaining topping ingredients and mix with a fork; set aside.
- In a large bowl, whisk together the sugar, oil and eggs. Stir in the zucchini, pineapple and vanilla and mix well.
- In a medium bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, ginger and flour. Stir into the zucchini mixture until just incorporated. Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 20 minutes. Remove the pan from the oven and carefully sprinkle with the crumb topping. Return to oven and bake for an additional 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes, then invert (crumb side down) onto a clean plate. Invert again onto a cooling rack to cool for an additional 10-15 minutes.
- In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cake before serving.
Nutrition Facts : Calories 378 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 282 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
COPYCAT CHOCOLATE CHIP CRUMBL COOKIE
Looking for a true copycat Crumbl cookie recipe? Big dense and chewy milk chocolate chip cookies with that signature craggily look on top. Put them in that cute little pink box and you'll hardly be able to tell the difference!
Provided by Elizabeth Marek
Categories Dessert
Time 51m
Number Of Ingredients 10
Steps:
- Prepare a cookie sheet with a piece of parchment paper.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth. I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
- Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
- Add the egg and mix until fully incorporated. Add the vanilla.
- Gradually add the flour mixture and mix until just combined.
- Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)
- Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
- Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
- (optional) Add a few chocolate chips on top to get pinterest-worthy cookies.
- Preheat your oven to 375°F
- Chill the dough in the refrigerator for 30 minutes or overnight.
- Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
- Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
- Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!
Nutrition Facts : ServingSize 1 cookie, Calories 547 kcal, Carbohydrate 86 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 62 mg, Sodium 409 mg, Fiber 1 g, Sugar 54 g, UnsaturatedFat 4 g
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