Author Archives: Jenny

Keeping Cool with Chiffon

Written by Jenny – 

Key Lime Chiffon Pie Recipe

Summer is finally here and we have the temperatures to prove it! It’s time to turn the oven off for a while and focus on “cool” desserts to adorn the table with. For me, one of my favorite “cool” colors to both wear and eat is lime. I like lime in any form: cookies, zest, marinades, beverages (cheers!), sorbet, cheesecakes and well, yes, pies! Chiffon, as in Key Lime Chiffon Pie, is my new best friend.

Like Natalie, I like desserts this time of the year to be super and easy. Our Carnation Key Lime Pie Kit has everything you need to make the Chiffon Pie below, with the exception of butter, water and a pie plate. Once the lime filling and whipped topping are made separately, you fold them gently together to make a light, airy pie filling and then spoon into the graham cracker crust. After the recipe below, check out the tasty mini cup variation that I made in the kitchen today.

One thing that does make me a little sad… Chiffon, in the shape of a pie or mini cups will not be around for long. I better partake before it is too late!

Key Lime Chiffon Pie

Ingredients for 8 servings:

Directions:

GRAHAM CRACKER CRUST
MELT butter in medium microwave-safe bowl. Mix in Crust Mix until well blended. Reserve 1 tablespoon of crust-butter mixture for decoration. Lightly press crust mixture up the side and onto bottom of 9″ pie plate.

KEY LIME CHIFFON FILLING
ADD Filling Mix, 1 1/4 cups CARNATION® Evaporated Milk and 2/3 cup water to large mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed until thickened, about 3 minutes. Set aside.

ADD Topping Mix, remaining 1/4 cup CARNATION® Evaporated Milk and 1/2 cup water to small, dry mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed, about 2 1/2 minutes. Whipped Topping will thicken and hold peaks.

FOLD whipped topping into Key lime filling until mixture is blended. Spoon into Graham Cracker Crust. Sprinkle with reserved crust-butter mixture.

REFRIGERATE for 3 hours or until firm.

TIP:
For easier cutting and slice serving, carefully dip pie plate in very warm water for 30 seconds.

Key Lime Chiffon Pie Recipe

To make these mini cups, I used 30, 2-ounce plastic cups that I found a party-supply store. The graham cracker crust and key lime chiffon filling were prepared as stated above. Don’t forget to save 2 tablespoons of the crust-butter mixture for sprinkling on top! A heaping measuring teaspoon of crust mixture was put into each cup, followed by about 2 tablespoons of chiffon filling and a sprinkling of the reserved crust-butter mixture. Refrigerate for at least 30 minutes. These will disappear fast!

Related Recipes:

Frozen Key Lime Pie Pops Recipe Lemon Cheesecake Bars Recipe
Frozen Key Lime Pops Lemon Cheesecake Bars

Celebrate Chocolate Chip Cookie Day Another Way!

Written by Jenny -

Double Chocolate Chip Mini Cheesecakes Recipe

I know it seems a little odd that I am proposing that you celebrate Chocolate Chip Cookie Day with a recipe other than the Original Nestlé® Toll House® Chocolate Chip Cookie. It’s not that I want to turn you away from the most wonderful cookie in the whole wide world! I just want to introduce you to another recipe to celebrate this delicious day: Double Chocolate Chip Mini Cheesecakes. Baked Nestlé® Toll House® Chocolate Chip Cookie Dough is the base for these individual cheesecakes. The cookie bases are topped with a creamy cheesecake that is studded with semi-sweet chocolate mini morsels. I think I have you captivated now. One more detail to mention, each of these cheesecakes has a simple drizzle of chocolate for the final touch. Where is my fork when I need it?

Double Chocolate Chip Mini Cheesecakes

Ingredients for 24 servings:

Directions:

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.

BAKE for 10 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; mix well. Stir 1/2 cup morsels into batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.

BAKE for additional 13 to 15 minutes or until just set but not browned. Remove from oven to wire rack. Cool completely in pans on wire rack. Refrigerate for 1 hour.

MELT remaining 1/4 cup mini morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle lightly over each cheesecake just before serving.

If you are looking for some more information on the history of the Original Nestlé® Toll House® Cookie and Ruth Wakefield, the inventor of the cookie, please take a look at my previous post. There you will find some more recipes to celebrate Chocolate Chip Cookie Day with and also to get a head start for Chocolate Chip Day, August 4th!

Related Recipes:

Chocolate Chip Strawberry Shortcake Recipe Chocolatey Chocolate Chip Cookie Cups Recipe
Chocolate Chip
Strawberry Shortcake
Chocolatey Chocolate
Chip Cookie Cups

Dark Chocolate Pinspiration!

Written by Jenny -

Dark Chocolate Pinspiration

If you have been looking for some new dark chocolate recipes to prepare, have we got some to share… ten decadent, super indulgent Nestlé® Toll House® Dark Chocolate Morsel recipes! We handpicked 10 bloggers to come up with tantalizing dark chocolate recipes with photos to match and did they deliver. Talk about amazing, creative and delicious recipes. Those trying them out in the kitchen had a hard time putting their forks and spoons down (present company included)! We sampled cookies, cupcakes, truffles, ice cream, panna cotta, pots du crème, bread pudding, ice cream cake. It was a tough job but glad we got to do it! All the recipes showcased our dark chocolate morsels very well.

Now it’s time for you to be the judge in this blogger competition. You can vote for any recipe on the Nestlé® Toll House® Dark Chocolate Pinspirations Board by “liking” them or repining from the board. Also, you may pin them to as many of your Pinterest boards as you would like. The blogger with the most likes and pins wins $5,000.

Here are the ten blogger entries… drum roll please!

Dark Chocolate Double Coconut Cookies

1. Dark Chocolate Double Coconut Cookies from Christina G. of dessertfortwo.com

Salted Caramel Dark Chocolate Cookies

2. Salted Caramel Dark Chocolate Cookies from Sally M. of Sally’s Baking Addiction

Dark Chocolate Mint Cupcakes

3. Dark Chocolate Mint Cupcakes from Erin S. of Dinners Dishes and Desserts

Dark Chocolate and Raspberry Panna Cotta

4. Dark Chocolate and Raspberry Panna Cotta from Josie T. of Daydreamer Desserts

Delicious Dark Chocolate Java Infused Cupcakes

5. Delicious Dark Chocolate Java Infused Cupcakes from Robin C. of Type-A Baker

Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce

6. Dark Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce from Anna H. of My Feelings Taste Like Cupcakes

Raspberry Dark Chocolate Ice Cream with Brownie Chunks

7. Raspberry Dark Chocolate Ice Cream with Brownie Chunks from Annalise S. of Completely Delicious

Dark Chocolate, Caramel, and Pretzel Crunch Ice Cream Cake

8. Dark Chocolate, Caramel, and Pretzel Crunch Ice Cream Cake from Lindsay S. of Life & Kitchen

Dark Chocolate Raspberry Pots de Crème

9. Dark Chocolate Raspberry Pots de Crème from Megan G. of What Megan’s Making

Dark Chocolate Toffee Truffles

10. Dark Chocolate Toffee Truffles from Jamie L. of My Baking Addiction

I hope you are as impressed with these photos as I was. Which one will be your favorite or will they all be? The last day to vote is 3/31, so get pinspired!

Dark chocolate recipes from verybestbaking.com:

Dark Chocolate Ganache Brownie Cakes  Dark Chocolate Cherry Fudge
Dark Chocolate Ganache
Brownie Cakes
Dark Chocolate
Cherry Fudge

Faux Fried Fish on Fridays: Two Fish Recipes

Written by Jenny -

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce recipe

About a month ago our local newspaper published all the locations in our area for a weekly Friday Night Fish Fry. I could not believe the number of them — literally hundreds — and some have been going on for more than 3 decades! Other publications I found help search them out by providing the type of fish and side dishes served, whether alcohol is available, credit cards taken, etc. Until a few years ago, I had not gone to many despite growing up very close to the Atlantic Ocean and now near one of the Great Lakes. How could this be?! Thank goodness one of my girlfriends straightened me out. She has made the Friday Night Fish Fry a get-together time that we look forward to every year.

Instead of going to a tavern, club, hall or church this week, perhaps we will switch things up by having our dinner at one of our homes. I have two recipe choices: Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce and the Panko Crusted Tilapia with Spicy Tartar Sauce. Both recipes  have a crunchy coating made without a fryer and are mighty tasty. Whatever recipe we choose will be served with sides of laughter for sure. Who knows…this may be our favorite location yet!

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce (Pictured Above)

Ingredients for 6 servings:

TARTAR SAUCE

  • 1 package (8 oz.) light cream cheese (Neufchâtel), at room temperature
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1/2 cup sweet pickle relish
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

CRUSTED FISH

  • 2 large egg whites, beaten
  • 1 1/2 cups quick-cooking oats
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
  • 2 tablespoons olive oil to 3
  • lemon wedges

Directions:

FOR TARTAR SAUCE:

BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.

FOR CRUSTED FISH:

COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.

HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.

TIPS:

  • For Tartar Sauce with a kick, add hot pepper sauce to taste.
  • If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.

Panko Crusted Tilapia with Spicy Tartar Sauce recipe

Panko Crusted Tilapia with Spicy Tartar Sauce

Ingredients for 4 servings:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 large egg
  • 1 cup panko bread crumbs or regular unseasoned bread crumbs
  • 4 (about 12 ounces total) tilapia filets
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish
  • 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)

Directions:

PREHEAT oven to 450° F.

FOR TILAPIA:

PLACE flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.

DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.

BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.

FOR SPICY TARTAR SAUCE:

COMBINE mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.

Links:

More recent fish recipes:

Fish Tacos with Creamy Avocado Salsa recipe Grilled Swordfish Kabobs with Avocado Butter Recipe
Fish Tacos with Creamy Avocado Salsa Grilled Swordfish Kabobs with Avocado Butter

Say what? Black Bean “Flourless” Brownies?

Written by Jenny -

Black Bean “Flourless” Brownies Recipe

We all have a brownie recipe that we crave or love making for someone else. For me, a perfect brownie must be high in chocolate flavor, deliver on the fudgy factor and not take too long to prepare. Our Culinary Center team came up with a Black Bean “Flourless” Brownie recipe that won me over on all of these criteria. Yes, you read it right: black bean and flourless… and if I might add, prepared in a blender!

Rich and moist, these brownies provide some extra protein and fiber from the beans. You will not taste them at all. The little bit of instant coffee adds a little more roasted flavor to the cocoa and brownie itself.

If you like to surprise people or have them guess what the mystery ingredient is, I encourage you give this recipe a shot. They will be asking for more!

Black Bean “Flourless” Brownies

Ingredients for 15 servings:

Directions:

Black Bean “Flourless” Brownies Recipe

PREHEAT oven to 350° F.  Line 8-inch-square baking pan with foil; lightly grease.

Black Bean “Flourless” Brownies Recipe

PLACE black beans, eggs, sugar, cocoa, oil, vanilla extract, coffee granules and salt in blender; cover. Blend until smooth. Pour mixture into prepared pan.

Black Bean “Flourless” Brownies Recipe

SPRINKLE with morsels.

Black Bean “Flourless” Brownies Recipe

BAKE for 25 to 27 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Lift brownie from pan with foil to cutting board. Carefully remove foil. Cut into bars. Garnish with fresh raspberries and mint.

Some additional, comforting baking cocoa recipes are below. I hope you enjoy the brownies.

Hot Chocolate Mix Just for You Recipe Creamy Chocolate Pudding Recipe
Hot Chocolate Mix
Just For You!
Creamy Chocolate
Pudding

Mini Cheesecakes to Invite to Your Holiday Party

Written by Jenny – 

Pecan Caramel Cheesecake Cookie Cups Recipe

We had you in mind this fall when we developed our new, easy mini cheesecake recipes and know they will make their way to your holiday party or table very soon. How did we begin this project? Cheesecake Cookie Cups has always been a very popular recipe with our bakers using our NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Bar Dough. Starting with the same base cheesecake filling of cream cheese, sweetened condensed milk, eggs and vanilla extract, we switched things up a bit by changing the cookie base to use our indulgent NESTLÉ TOLL HOUSE ULTIMATES™ Cookie Dough flavors, such as Pecan Turtle Delight and Dark Chocolate Delight and then added simple toppings that matched the cookie used. NESTLÉ TOLL HOUSE ULTIMATES™ Cookie Dough delivers an indulgent treat with 100% real chocolate flavor and other add-ins such as pecans and caramel.

Here is the recipe featured above and some more tempting images. The hardest decision will be which deciding which one to invite!

Pecan Caramel Cheesecake Cookie Cups (pictured above)

Ingredients for 24 mini cheesecakes

Directions:

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Dark Chocolate & Peppermint Cheesecake Cookie Cups Recipe

The cookie base used for the Dark Chocolate Peppermint Cheesecake Cookie Cups (pictured above) is our new ULTIMATES™ Dark Chocolate Delight Cookie Dough. For extra pepperminty flavor, peppermint dust is added to the batter.

Peanut Butter & Chocolate Chip Cheesecake Cookie Cups Recipe

These Peanut Butter Chocolate Chip Cheescake Cookie Cups have a double dose of peanut butter and milk chocolate in both the cookie base (ULTIMATES™ Chocolate Peanut Butter Deluxe) and topping (Peanut Butter & Milk Morsels).

Let the party begin!

Links:

Related Recipes:

Chocolate Pecan Cheesecake Cookie Cups Recipe Cheesecake Cookie Cups Recipe
Chocolate Pecan
Cheesecake Cookie Cups
Cheesecake Cookie Cups
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