Kick-A Cashew Chicken

I made this last night and it was awesome! My mom emailed me the recipe saying that she loved it and I can see why. Everyone should try this! We only did half the recipe and we still had enough for 4 people.

Cashew Chicken 3 large chicken breasts cut into strips 1 cup sliced carrots 1 cup sliced celery 1 cup sliced mushrooms 1 cup sliced bell peppers (any color) 1/2 cup sliced onions 1 can sliced water chestnuts, drained 2 cups cashews 1 to 2 cups chicken broth 3 Tablespoons cornstarch Soy sauce to taste Marinated chicken strips in 7-Up or Sprite for 4 hours. Drain 7-Up off chicken and season with you favorite asian seasonings (we used about a 1/4-1/2 cup of soy sauce, a good 1/2 teaspoon of garlic, 1/2 teaspoon of ginger, sesame seeds and just a drop of lemon juice) and let it sit while you cook vegetables. In a wok or large non stick skillet cook the vegetables in a little oil and in the following order: -Carrots and celery together until just tender but still crisp. Take out -Onions and peppers next, take out -Water chestnuts, take out -Mushrooms, take out Cook the chicken until white all the way through. Put all the vegetables back in the wok with the chicken. Add the cashews. Mix the cornstarch into the chicken broth till smooth and pour over chicken and vegetable mixture. Stir until heated through and the sauce is thickened. Taste and add more seasonings if needed. Serve over hot rice. Enjoy!!

Murphy's Chicken

This is a recipe that I got from my mother-in-law and it's amazing! (I also got the best complement from my husband when I first made this for him after we were married - he said it tasted just like his mom's when she made it!) Here it is:

MURPHY’S CHICKEN

2 Eggs, beaten and set aside
1/2 Cup Flour
1/2 Cup Corn Starch
4-5 Chicken Breasts
Sprinkle Garlic Salt

Dip Chicken breasts (cutlets) in egg, roll in dry mix, then lightly brown chicken in an oiled skillet. Place chicken in a 9x13x2 baking dish.

SAUCE:
1/2 Cup Chicken Broth
2/3 Cup Vinegar
1/2 Cup Catsup
2 Tablespoons Soy Sauce
1 Cup Sugar

Mix together in sauce pan, and bring to a boil. Set 1/4 Cup aside, pour the rest over chicken. Baste with set aside sauce twice while cooking. Bake 1/2 hour uncovered @ 350 degrees.

Pretty Much Everything is Better Homemade

Case in point, whole wheat bread and mac & cheese. I made both today and I'm so glad I did. Here are the recipes and some lovely pictures.

Grandma's Homemade Mac & Cheese

1 qt (4 cups) water

1 tsp salt

1-2 Tbs chopped onion (an absolute MUST)

2 cups elbow macaroni

1/2-2/3 cup milk

2 cups shredded cheddar cheese (or more if you want)

salt and pepper to taste

Put water, salt and onion in pot and bring to boil. Add noodles. Cook until done then drain water. Return noodles and onions to pot and turn heat on again. Add milk and once it starts to boil add shredded cheese and stir until all melted and stringy. Salt and pepper to taste. Enjoy!

Whole Wheat Bread

Mmmmmm butter!

1/2 cup lukewarm water

2 Tbs yeast

1 Tbsp sugar

5 cups hot water

2/3 cup honey

2/3 cup oil

3 cups white flour

6+ cups whole wheat flour

2 Tbs salt

Stir luke warm water, yeast and sugar in a separate bowl and let rise while adding the other ingredients to mixer, When mixed well, add risen yeast and gradually add 3 more cups wheat clour. Watch to see if dough pulls away from sides of bowl. If not, gradually add more flour until it does. Add 2 Tbs salt very last and then knead for 10 minutes in mixer or by hand. Turn oven on to warm. Grease 5 bread pans with shortening using a sandwich bag over your hand so you don't get greasy (great trick my mom taught me). Sprinkly flour on counter and put all dough on it. Cut into 5 even pieces. Knead each portion into aloaf and put in pans. Turn off oven. Put all loaves of bread into warm oven, cover with dish towel and let rise 30-60 minutes. When risen fully remove dish towel and turn oven on to 350 degrees and bake for 24-26 minutes. Take loaves out, rub butter on tops and pop out on clean dish towel to cool.

I half this recipe because I only have 2 bread pans and it makes the perfect amount of dough.

*Can use different kinds of grain flour: teff, amareth, kamut, spelt, etc.

Millions of Peaches, Peaches for Me

Peaches are amazing. There's few things better than a juicy peach. This post will include the directions to bottle peaches and the recipe for the most amazing peach pie EVER!

Bottled Peaches

Things you need:

- Steamer

- lots of sugar

- lots of peaches

- water

- bottles

- brand new lids and rings for the bottles

This is a steamer. I got mine at a DI for $4

The base has a removable "lid" that you set the bottles of peaches on. You fill the base with 6 cups of water but we'll go over that later.

First, wash all the bottles, lids and rings in hot, soapy water. Rinse and dry. In a small sauce pan heat some water to a boil then turn down to low. Once the water has stopped boiling place just the lids in the water. They stay in there until you're ready to use them.

Second, put 6 cups of water into a large saucepan and add 3 cups of sugar. The ratio is always 2:1. 2 parts water, 1 part sugar. Bring to a boil then remove from heat. Put a lit on it to keep it warm while you prepare the peaches.

Third, wash all your peaches in cold water, rubbing them under the flow of water to get the fuzz off. Then, with the empty bottles right next to you on the table, peel and slice the peaches and drop them into the waiting jars. Fill the jars up to the shoulder of the bottle, right to the base of the neck.

Fourth, pour sugar water into the jar up to where the peaches are and jiggle jar to get rid of bubbles then fill with more sugar water half way up the neck of the jar. Using tongs, take a lid out of the hot water for each full bottle and put on the bottles. Screw the rings on right after and then set jars on the steamer base. Make more sugar water as needed to fill the jars.

Fifth, put lid on steamer and turn heat on the stove to high. When steam starts shooting out the holes very strongly let cook for 20 minutes. When timer goes off, remove the lid and let the jars cool a bit. Remove from steamer and set on a towel on the counter and let cool for 12-24 hours. After the alotted about of time has passed press down on the top of the lid and if it doesn't pop that means it has sealed. If it pops then you need to put it in the fridge and eat the peaches soon. Wipe off all jars so they're not sticky.

Peach Pie (2 pies)

Need two unbaked pie shells

Cream Cheese Layer

4 oz cream cheese

1/2 cup powdered sugar

1 cup heavy whipping cream

Glaze

1 cup sugar

1 cup water

1 cup peaches, peeled and mashed

3 Tbs corn starch

Bake the shells at 400 degrees for 10 minutes or until golden brown. While they cool, whip the heavy whipping cream until lightly stiff. Add sugar and cream cheese and blend until stiff. Cover and place in fridge until pies are completely cool. Put half cream cheese mixture in one shell and the other half in the other shell and spread around evenly. Peel and slice peaches into both shells until both are full. Put sugar and mashed peaches into sauce pan. Mix water and corn starch in separate bowl then add to the sauce pan. Bring to boil. Finished when thickened and clear. Pour over both pies. Place pies in the fridge and chill completely. Enjoy!

Common Ingredient Substitutions Article from Allrecipes.com

This is awesome! Here is a list of common substitutions for common baking ingredients. Enjoy! (courtesy of allrecipes.com)

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Salty's Best Chocolate Cake Ever

My husband Danny had this dessert when we went to Salty's Seafood Grills in Alki Beach, Seattle, Washington. Amazing!

BEST CHOCOLATE CAKE EVER!

By Pastry Chef Jane Gibson

The Cake Makes 3 8-inch cake rounds. 2 cups flour 1 cup cocoa powder (we use Cacao Barry - see www.cacao-barry.com) 2½ teaspoons baking soda 1½ cups canola oil 2 cups sugar 3 eggs 2 teaspoons vanilla 2 cups buttermilk

Chocolate Cream Filling 1 cup milk 1 cup heavy cream 5 egg yolks 1/3 cup extra fine sugar 2½ cups (14 ounces) bittersweet chocolate - Cacao Barry 70% bittersweet pistoles or buttons, see www.cacao-barry.com (you may also chop it from a block)

Preparing the Filling: In the morning or a day ahead, prepare the filling so it has time to set up.

In small saucepan combine milk and cream and bring to a boil. Turn off heat.

In a separate bowl, beat eggs and sugar together until smooth. Add a small ladle of hot cream to the egg mixture to temper; beat to incorporate. Add another ladle and repeat.

Add tempered egg mixture to cream. Turn the heat back on but do not bring to a boil. You want about 170 degrees (212 degrees is boiling). Remove from heat, mix in chocolate and whisk until blended and shiny. Cover with plastic wrap so the chocolate does not form a skin and store at room temperature.

Preparing the Cake: Prepare three 8-inch round cake pans. Spray with vegetable spray and line with a parchment paper round on the bottom. Set aside.

In a medium bowl combine flour, cocoa powder and baking soda to a bowl; stir to blend.

In a large bowl combine oil and sugar. Whisk to blend. Add eggs and whisk; add vanilla and whisk. Add one-third of dry mixture and blend in with a spatula. Add another one-third of the dry mixture and blend in. Add a little of the buttermilk to thin out the batter, blend, then add the remaining dry mix and incorporate. Add the remaining buttermilk and mix in.

Divide batter equally be­tween the three pans. Tap pans on the counter to knock out any air bubbles. Bake at 350 degrees in the middle to lower half of your oven for 20 minutes or until toothpick placed in middle of cake comes out clean.

Cool cakes and remove from pans. Cut each layer of cake in half horizontally (you'll have 6 layers now). A turntable cake stand is invaluable here. Spread bottom layer generously with filling, starting in the center and pushing it out to the edge. Repeat with all layers. Then frost the top with filling, then sides.

The frosting doesn't need to be perfect. Cover the frosting on the top and sides with shaved milk chocolate for a professional look. Use a spatula or bowl scraper to shave the chocolate (milk chocolate is best as it's softer). Garnish the cake with fresh berries, a mint sprig and chocolate curls.

You can bake the cake in a sheet pan and cut in circles to form the three individual serving version we use at Salty’s restaurant.

Salty's White Chocolate Mousse Cake

I had this when I went to the restaurant with my parents and my husband and it was AMAZING!! Here's the recipe:

• 3 CUPS CAKE FLOUR, plus extra for dusting cake pans
• 1 TABLESPOON BAKING POWDER
• 1/2 TEASPOON KOSHER SALT
• 1 CUP UNSALTED BUTTER, room temperature, cut into 8 pieces
• 2 CUPS GRANULATED SUGAR
• 1 TEASPOON PURE VANILLA EXTRACT
• 1 CUP WHOLE MILK
• 8 LARGE EGG WHITES, room temperature
  (for safety reasons, don’t leave eggs out at room temperature; instead, briefly run them under warm water before separating)
• 1 PINCH CREAM OF TARTAR
• 3 TABLESPOONS RED CURRANT JELLY, whisked until it reaches spreading consistency
• WHITE CHOCOLATE MOUSSE (SEE RECIPE BELOW)
• 1 POUND GOOD-QUALITY WHITE CHOCOLATE,
  room temperature, shaved into curls using a vegetable peeler (blocks or large chunks are easier to peel)

1. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line the bottoms with waxed or parchment paper and grease the paper. Dust the bottom and sides of the pans with flour, tapping out any excess, and set aside.

2. Sift together the flour, baking powder and salt. Set aside.

3. In a large bowl, beat together the butter and sugar with an electric mixer at low speed until coarsely blended, then increase the speed to medium and beat until light and creamy. Add the vanilla, then add the flour mixture alternating with the milk. Beat until well combined.

4. In a separate bowl, using clean beaters, beat the egg whites with the cream of tartar at medium-high speed until they hold soft peaks.

5. Using a rubber spatula, gently fold one-third of the egg whites into the cake batter until well blended, using a cutting motion through the middle of the batter and turning the bowl as you work. Gently fold the remaining whites into the batter until just combined. Do not over mix or the cake will be tough and heavy.

6. Scrape the batter evenly into the prepared pans and bake in the center of the oven 25~30 minutes, or until a wooden toothpick inserted in the center comes out clean.

7. Cool the layers in the pans on wire racks for 20 minutes, then turn them out onto the racks to cool completely. Once cooled, remove the waxed paper. With a serrated knife, cut off the top brown part on each cake layer, making sure the layers are flat and even. Remove any crumbs that stick to the cake.

8. To assemble the cake, place one cake layer on a cake plate. Using a clean pastry brush, glaze it with a thin layer of red currant jelly, covering the top only (not the sides). Working quickly, because the mousse softens the longer it remains at room temperature, cover the jelly with one-third of the mousse (avoiding the sides), then repeat with the next layer, omitting the jelly.

9. Ice the cake with the remaining mousse, covering both top and sides. Press the white chocolate shavings into the mousse until the entire cake is evenly covered.

10. Refrigerate the cake for at least an hour before serving to allow the mousse to set. Alternatively, freeze the frosted cake (minus the white chocolate shavings) and allow it to thaw in the refrigerator before adding the shavings.

WHITE CHOCOLATE MOUSSE

• 12 OUNCES WHITE CHOCOLATE, coarsely chopped
• 4 CUPS WHIPPING CREAM, chilled

  1. Melt the white chocolate in a double boiler or a stainless-steel or glass bowl placed over a saucepan filled with simmering (not boiling) water. Remove the pan from the heat when the chocolate is almost melted, then stir until it melts completely. Be careful not to get any water in the chocolate, or it could seize (clump and harden). Cool to room temperature.

  2. With an electric mixer set at medium-high to high speed, whip the cream in a large mixing bowl until stiff peaks form. Working quickly, gently fold the melted chocolate into the cream and use immediately to frost the cake.

     COOK'S NOTES: White chocolate comes in several forms. For the best flavor and texture, buy a product that lists cocoa butter among the ingredients and avoid those labeled "artificial chocolate" or "chocolate-flavored." Above all, do not use white chocolate chips. If necessary, substitute sweetened coconut or white sprinkles for the white chocolate shavings. To measure the flour in this recipe, spoon it into the measuring cup, then level it off with a straight edge (such as the back of a knife). For even more precise measurements, weigh the flour on a kitchen scale. Three cups should weigh 12 ounces.