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Featured Tips & Recipes

Serving Suggestions	Melting Tips	Maranatha® Peanut Butter & Sunspire® Organic Chocolate Chip Muffins	Double Peanut Butter Cookies	Sunspire® Chocolate Chip Cookies

• Serving Suggestions
• Melting Tips
• Peanut Butter Frosted Chocolate Chip Cupcakes
• Walnut Chocolate Chip Bars
• Maranatha® Peanut Butter and Sunspire® Organic Chocolate Chip Muffins
• Double Peanut Butter Cookies
• Sunspire® Chocolate Chip Cookies
• Flourless Chocolate Cake with Chocolate Glaze
• Vanilla Sable Cookies

• Melted Sunspire® Baking Chips are a perfect dip for strawberries, graham crackers and dried fruit.
• Baking Chips also make a delicious ganache for macaroons, meringues, brownies, sugar cookies, and cakes.
• Want to liven up your brownies; pour half the batter in the pan then add a layer of Sunspire baking chips and cover with remaining batter and bake as usual.
• Here's a natural alternative to the classic "Smores", try adding Maranatha nut butter as a replacement to marshmallows and top with your favorite Sunspire Baking Chip. Place in toaster oven or conventional oven on 325 degrees F and bake for 5-9 minutes.
• Craving a quick chocolate snack and watching your intake amounts? Grab a small hand full of your favorite baking chips and enjoy without feeling too much guilt.
• Having leaky ice cream cones? Try placing melted chocolate into the bottom of the cone before filling it. It will harden from the cold of the ice cream and form a sweet seal.
• Let your kids make 'real' mud pies. Use circles of chocolate cake and cooled, melted baking chips in a mixing bowl. Warning; it will be messy, but you'll get to lick the bowl.

• Stovetop

Boil water in bottom pan of double boiler. Remove from heat. Pour Sunspire® Chocolate Chips into top of dry, clean double boiler. Place over boiling water. Stir until chocolate is smooth.

• Microwave

Place chips in a dry, glass measuring cup. Microwave on high for 50 to 60 seconds. Stir and microwave for additional time, if needed.

Note: Microwave times vary by machine.

For Cupcakes

• 6 table spoons organic unsalted butter
• 1 1/4 cups SunSpire® Organic Semi-Sweet Chocolate Chips
• 3 ounces unsweetened organic chocolate, chopped
• 1/2 cup (packed) Hain Pure Foods Organic Light Brown Sugar
• 1/3 cup Hain Pure Foods Organic Sugar
• 2 organic eggs
• 1 teaspoon organic vanilla extract
• 1/2 cup Arrowhead Mills Organic Unbleached White Flour
• 1/4 cup Hain Pure Foods Sea Salt

For Frosting

• 1 cup Hain Pure Foods Organic Powdered Sugar
• 3/4 cup MaraNatha Organic No Stir Creamy Peanut Butter
• 4 tablespoons organic unsalted butter
• 1/4 teaspoon organic vanilla extract
• 4 teaspoons organic whipping cream

For Cupcakes

Preheat oven to 350 degrees F. Combine butter 1/2 cup chocolate chips and unsweetened chocolate in sauce pan over low heat and stir mixture until smooth. Remove from heat. Stir sugars into mixture, then add eggs, vanilla, then flour, salt and remaining 3/4 cup chocolate chips. Split batter among 1 paper-lined muffin tins. Bake cupcakes for 18-20 minutes. Let cupcakes cool completely.

For Frosting

Combine powdered sugar, creamy peanut butter, unsalted butter and vanilla extract and beat mixture until smooth. Add whipping cream to the mixture and beat until smooth. Spread frosting on cupcakes.

Makes 10 cupcakes.

• 2 cups (packed) Hain Pure Foods Organic Light Brown Sugar
• 2/3 cup Spectrum Organic Shortening
• 3 organic eggs
• 2 2/3 cups Arrowhead Mills Organic Unbleached White Flour
• 2 1/2 teaspoons Hain Pure Foods Gluten Free Featherweight Baking Powder
• 1/2 teaspoon Hain Pure Foods Sea Salt
• 1, 9-ounce package SunSpire Organic Semi-Sweet Chocolate Chips
• 1 cup coarsely chopped organic walnuts

Preheat oven to 350 degrees F. Grease a 13" x 9" x 2" baking pan well. Beat sugar and shortening. Add in eggs and beat into mixture. In a separate bowl, mix flour, baking powder and salt together, then sift into wet mixture and beat to blend. Add in chocolate chips and walnuts. Spread batter in baking pan. Bake 33-35 minutes. Allow to cool and then cut into bars.

Makes 24 bars.

• 2/3 c Maranatha® Organic Peanut Butter (Crunchy or Creamy)
• 2 tb butter; melted
• 3/4 c brown sugar
• 2 eggs
• 1 1/2 ts vanilla extract
• 1 1/2 c flour
• 1 1/2 ts baking powder
• 1/2 ts baking soda
• 1/2 c milk or milk substitute
• 6 oz. Sunspire® Organic Chocolate Chips

Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in brown sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined.

Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.

• 3/4 cup Maranatha® Organic Peanut Butter (Creamy)
• 1 stick - organic unsalted butter, softened to room temperature
• 1/2 cup (packed) organic brown sugar
• 1/2 cup organic raw sugar
• 1 large egg
• 1 1/2 tsp. pure vanilla extract
• 1 1/4 cup organic all purpose flour
• 1/2 tsp. kosher salt
• 1 tsp. baking soda
• 1/2 cup Sunspire® Peanut Butter Baking Chips

In a medium bowl combine, peanut butter, butter, sugar and vanilla. Add egg and mix thoroughly. Combine flour, salt and baking soda. Add dry mixture into wet mixture and stir together. (Note: this dough will be crumbly) Add baking chips.

Preheat oven to 375°. Scoop 2 teaspoons of dough and shape into a disk. Place on a cookie sheet, leaving a minimum of one inch between each cookie. Bake for 9-11 minutes, depending on whether you desire a soft or crisp cookie. Allow cookies to cool for 10 minutes and transfer to a wire rack for additional cooling.

Yields: 3-4 dozen cookies.

• 8 oz. (2 sticks) organic butter, softened
• 1/2 cup organic brown sugar
• 3/4 cup organic sugar
• 2 extra-large organic eggs
• 1/2 tsp. vanilla extract
• 1 vanilla bean, split in half
• 2 cups organic all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. kosher salt
• Sunspire Chocolate Chips - Organic Chocolate Chips, White Chocolate Chips or Grain Sweetened Chocolate Chips
• Optional: Chopped pecans, walnuts, macadamia nuts or coconut. You can also replace the butter with an 8 oz. jar of Maranatha® Macadamia Butter for a great dairy free cookie.

Preheat oven to 375 degrees F. Combine in a large mixing bowl, softened butter and sugar. Cream until a silky texture appears. Add eggs and vanilla into the sugar and butter and mix thoroughly.

In a separate bowl mix together flour, baking soda and salt. Slowly add the dry ingredients into the wet mixture until completely incorporated.

Now add your favorite Sunspire Chocolate Chips and other ingredients, if you wish. Bake for 9-11 minutes on an un-greased baking sheet. Cool on a wire rack and enjoy!

For Cake

• 12 oz. Sunspire® Organic Chocolate Chips, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 6 large eggs, separated
• 12 tablespoons turbinado sugar
• 2 teaspoons vanilla extract

For Glaze

• 1/2 cup whipping cream
• 1/2 cup dark corn syrup
• 8 oz. Sunspire® Organic Chocolate Chips, chopped

For Cake

Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

For Glaze

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Serves 10 to 12.

• 2 sticks unsalted butter, room temperature
• 1/2 cup turbinado sugar
• pinch salt
• 2 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups all purpose flour
• 1 package Sunspire Sundrops

Preheat oven to 350 degrees. Cream butter and sugar together until very light, 5 minutes on medium speed. Add yolks and vanilla. Beat until smooth. Sift flour over batter and stir in. Do not over mix.

Shape dough into two 8" cylanders and wrap in plastic. Chill until firm. Once chilled, roll out dough to 6" and cut into shapes. Chill dough again as it gets too warm. Use flour to prevent dough from sticking.

Gather scraps and re-roll as needed. Press Sundrops into cookie. Bake for 8 - 12 minutes until slightly brown.