milk chocolate chips price – Nestle Toll House Milk Chocolate Morsels 1 Bag (11.50 oz)

milk chocolate chips price – Nestle Toll House Milk Chocolate Morsels 1 Bag (11.50 oz)

Hershey's: Milk Chocolate Chips, 11.5 Oz   Walmart.com

Hershey’s: Milk Chocolate Chips, 11.5 Oz Walmart.com

  Archived   Still a fun read, price & availability may have changed

Archived Still a fun read, price & availability may have changed

Ghirardelli Semi Sweet Chocolate Chips   12 oz.

Ghirardelli Semi Sweet Chocolate Chips 12 oz.

Mini Milk Chocolate Chips

Mini Milk Chocolate Chips

Nestle Toll House Milk Chocolate Chips 23oz Bag   Garden Grocer

Nestle Toll House Milk Chocolate Chips 23oz Bag Garden Grocer

Ghirardelli Natural Milk Chocolate Baking Chips, 11.5 oz (Pack of 12

Ghirardelli Natural Milk Chocolate Baking Chips, 11.5 oz (Pack of 12

Back To Bulk Chocolates

Back To Bulk Chocolates

MINI KISSES Milk Chocolate Baking Chips | Hersheys Store

MINI KISSES Milk Chocolate Baking Chips | Hersheys Store

Hersheys Bake Shoppe Milk Chocolate Chips   1 Bag (11.5 oz)

Hersheys Bake Shoppe Milk Chocolate Chips 1 Bag (11.5 oz)

Nestle Toll House Milk Chocolate Morsels   1 Bag (11.50 oz)

Nestle Toll House Milk Chocolate Morsels 1 Bag (11.50 oz)

Clean Pumpkin Chocolate Chip Scones

Easy Recipes for All Occasions

 

 
Last Sunday, my mom and I decided at the spur of the moment {yes, yet again!} to attend one last baseball game. The major league team located closest to us, the Oakland Athletics, played their last home game of the season that afternoon, and knowing their manager’s tendency to trade many of our favorite players during the off-season, we wanted to see them in person one last time… Just to be safe.  

After purchasing our tickets, we walked into the stadium and settled into our seats in our favorite section: on the left side of the field, right next to the A’s dugout and even with third base. With the temperature above 90°F at first pitch (unseasonably warm for Oakland this time of year!), we purposely picked seats farther back from the field and underneath the second level overhang, which shielded us from the sun for the entire game.
 

 
Even with the shade, we still felt rather warm and a tiny bit sweaty throughout the first six innings, and as we watched fans around us return from the concession stands with ice cream sandwiches, Häagen-Dazs bars, and soft-serve sundaes, we felt so tempted to do the same! Instead, we opted for slightly healthier options of iced tea and plenty of water as we cheered on the A’s in their 7-1 victory.

A little while after arriving back home, I made  as a cool, sweet treat, and I took my glass outside to slowly sip while answering emails. But… Because the sun had already sunk below the hills behind our house, the temperature had cooled off by more than I anticipated, and I started to get goose bumps while drinking my smoothie!
 

 
I dashed inside to throw on a sweater, and instead of the refreshing ice cream at the stadium from earlier in the day, I kept thinking about cozy autumn treats while I finished my smoothie, like these Clean Pumpkin Chocolate Chip Scones. With their irresistible combination of pumpkin, cinnamon, and chocolate, they always disappear within just a few minutes of me pulling them out of the oven!

Thank goodness they’re so easy to make… And contain no refined flour or sugar!
 

 
To make these healthier scones, you’ll start with white whole wheat flour. It sounds like a bit of an oxymoron, doesn’t it? However, is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This type of wheat gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which allows the pumpkin flavor to shine. And it still has the same health benefits as regular whole wheat flour, like extra fiber!

Note: would be a great substitute, and I’ve included my recommended gluten-free option in the Notes section, if you prefer.
 

 
Unlike traditional scone recipes that call for an entire stick or two of butter, this recipe only uses 2 tablespoons of butter! It’s incredibly important that your butter is very cold, basically straight from the fridge. With very cold butter, it won’t heat up until you put the scones into the hot oven, and it will create little air pockets and a very tender crumb when it melts.

Note: This is why I recommend against using coconut oil, if at all possible, because coconut oil has a much lower melting point than butter and will quickly turn to liquid once you begin mixing it into the dough.
 

 
With so little butter, the rest of the scones’ tender texture comes from a combination of two ingredients: Greek yogurt and pumpkin purée. If you’ve been around my blog for a while, you know how much I love Greek yogurt! It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your baked treats a protein boost, too.

Remember to buy for this recipe! Skip the canned pumpkin pie mix because that contains refined sugar, which we’re avoiding in this healthy recipe. Instead…
 

 
You’ll sweeten these scones with pure maple syrup! It generally comes in thin glass bottles or squat plastic jugs, and the only ingredient on the label should be “maple syrup.” I’ve also bought it online at a discounted price.

And of course, the best part… The chocolate chips! I use mini chocolate chips because their smaller size ensures that every bite contains at least one morsel of chocolate. are the kind that I buy because they taste really rich and melt very well!
 

 
No more super hot weather for me… I’m so ready for fall and baking plenty of these scones! ? And when you make your own, remember to snap a picture and share it on using and tagging IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your scones and feature them in my !


 
 
You may also like Amy’s other recipes…
   
   
   
   
   
   
   
   

 

 

Ahh yes, fall is here! I’m sure CA still has decent baseball weather, it was raining here today! I don’t mind though, it’s cozy.

As long as I can stay inside on rainy days, I love them just as much as sunny ones! But we have the most bipolar weather this time of year… Three days ago, it was 100°, and now it’s barely 60°!

Thanks Amy. I made these scones yesterday and they are fab. I’ve passed your recipe onto my bezzie too as she’s a huge fan of healthy ingredients (and cake!). I used butternut squash as we can’t source pumpkin or pumpkin puree easily in the UK and, although I haven’t tasted them with pumpkin, I think they were probably just as good. I baked 4 butternut squash and pureed it and have frozen it into six tablespoon portions, so I have plenty more for other recipes.

I’m so glad you loved the scones, and thank you for sharing my recipe Tania! That means a lot to me. I really appreciate you sharing your butternut squash tip — that sounds like a great substitute! I’ll have to try that sometime. I can’t wait to hear whether you try it in another one of my recipes too!

The chocoholic, sweet-tooth, dessert-loving girl behind the blog!     

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