Low Fat Bisquick Chocolate Chip Bread Food

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

CHOCOLATE BISQUICK BISCUITS

Steps:

• 1. Heat oven to 375^. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, sugar, milk and butter until soft dough forms. Stir in chocolate chips. Drop dough by 1/3 cup onto cookie sheet or form into bun shape with spoons. Bake 12-15 minutes or until tops of biscuits appear dry and cracked. Brush tops with more melted butter. Cool 15 minutes or use hot. These make great biscuits for strawberry shortcake or cobblers.

BISQUICK® CHOCOLATE CHIP-BANANA BREAD

Steps:

• Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches.
• Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CHOCOLATE BREAD

Steps:

• Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
• In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
• Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined - be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
• Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.

LOW FAT BISQUICK CHOCOLATE CHIP BREAD

Steps:

• Pre-heat oven to 375 degrees F.
• Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray.
• In a large bowl, combine baking mix, dry pudding mix, dry milk powder, sugar substitute, chocolate chips and walnuts.
• In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine.
• Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack.
• Cut into 12 slices, serve, and enjoy.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 deg F.
• Mix all ingredients together except nuts and chips in a mixer.
• Stir in nuts and chips.
• Grease loaf pans.
• Pour mixture in pans.
• Bake for about 1 hour.
• Test with a tooth pick to see if done.
• Will come out clean unless a chip is hit when done.
• Hint: If banana are getting to ripe and you do not nave the time to make the bread at this time.
• Put the bananas in your freezer unpealed to use later.

ONE-BOWL CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

BISQUICK® CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

CHOCOLATE CHIP BANANA BREAD (LOW-FAT)

Steps:

• Mix flour, baking powder, baking soda and salt in bowl. Set aside.
• Beat egg and 2 egg whites with sugar and oil with an electric mixer until smooth.
• Add the yogurt and bananas and beat again.
• Stir in the flour mixture and chocolate chips by hand until just combined.
• Pour into a 9x5 loaf pan that's been sprayed with cooking spray.
• Bake for about 1 hour and 15-20 minutes at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack.
• Cool in the pan on a wire rack for 10 minutes.
• Remove from pan and cool completely.
• This can be frozen after it cools completely.