Tag Archives: baking

Blissfully Delicious: 14-Layer Milk Chocolate Crêpe Cake

Written by Chris -

Milk Chocolate Crêpe Cake Recipe

I’ve been seeing crêpe cakes everywhere lately. And for good reason; they’re easy on the eyes and they taste heavenly! Crêpe cakes may look a little intimidating to make, but they’re actually very easy to put together. The crêpes themselves can even be made in advance and refrigerated for up to two days.

Each layer is separated by a milk chocolate mascarpone filling (our recently introduced Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer is used in the filling). If you haven’t tasted the Natural Bliss line, do yourself a flavor and give it a try! I love, love, love creating dessert recipes using Bliss. It’s made with milk, a little sugar, cream, and natural flavors – that’s it!

I prefer to assemble the cake and serve the same day, but it can certainly be made a day in advance. Just be sure to cover it so the edges don’t get dried out.

Here’s my most recent creation with Bliss…

Milk Chocolate Crêpe Cake

Ingredients for 10 servings:

CRÊPES

FILLING

Directions:

FOR CRÊPES:

PLACE eggs, milk, Natural Bliss, flour, powdered sugar and salt in blender; cover. Blend until well combined.

HEAT 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for 30 to 45 seconds or until underside is golden and top is just set. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat procedure with remaining crêpe batter. You should have about 14 crêpes total. Set aside to cool completely.

FOR FILLING:

COMBINE mascarpone cheese (if you don’t have mascarpone, double the cream cheese), cream cheese (1/3 less fat cream cheese works great, too!), 3/4 cup powdered sugar, Natural Bliss and cocoa in large mixer bowl; beat until smooth and creamy.

CENTER a crêpe on a serving plate.  Using an offset spatula, spread a layer of filling (about 3 heaping tablespoons) over the crêpe. Continue stacking crêpes and spreading with filling, ending with a crêpe on top.  Cover; refrigerate for at least 4 hours and up to 24. Top with fresh berries and sprig of mint; dust with powdered sugar. Slice and serve.

Milk Chocolate Crêpe Cake Recipe

For Valentine’s Day, here’s an idea… Make the recipe as is, but cut the cooled crêpes with a large heart-shaped cookie cutter. A friend of mine just shared this great idea with me (thank you Bridgett!).

Milk Chocolate Crêpe Cake Recipe

Not all of the filling is needed (I’d just reduce it by half) and you will have a few crêpe scraps, but look how cute the heart crêpe cake is!

Milk Chocolate Crêpe Cake Recipe

Hope you enjoy this recipe! And if you have a crêpe cake recipe you love, please share the link in our comments section!

Thanks!

Chris

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Love Struck Chocolate Bundt Cake Recipe Bliss Hot Cocoa Recipe
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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

Perfecting Truffles: A Blissful Sweet Cream Chocolate Truffles Recipe

Written by Chris -

Blissful Sweet Cream Chocolate Truffles Recipe

Truffles are the simplest of candy to make; cream, chocolate, and a little bit of time is all it takes to create something blissfully elegant, decadent and delicious. All dressed up, they make the perfect bite-size ending to a meal.

I have been making truffles for years. Working at Nestlé, it’s bound to happen, right? Even if I didn’t work in the Nestlé Kitchens, I’d still be making chocolate truffles. It really is the easiest candy to make!

The other day, I felt like making truffles, but I had one problem; I didn’t have heavy cream in the house. I had never made chocolate truffles without cream. What’s a girl with a truffle craving to do? Well, I improvised.

I had Coffee-mate Natural Bliss Sweet Cream on hand, which contains milk, cream, a little sugar and natural sweet cream flavor. It seemed easy enough to just replace the cream with Natural Bliss, although I did question whether the mixture would set up enough since heavy cream is much higher in butterfat (compared to Bliss). I decided to do a quick test. I simply replaced cream with Natural Bliss and followed a standard truffle recipe. Well, I was right. While it tasted great, the soft consistency made it better suited as an icing or ganache for a cake (filed that idea away for future use). Before I did more experimenting, I decided to do a little research.

Alton Brown adds a little butter and corn syrup to his truffles. Cook’s Illustrated recommends the same thing. These ingredients are somewhat common in truffles so I thought this might be just the ticket. I needed to find a way to boost the creaminess and consistency plus I wanted to make sure that after the truffles firmed up they weren’t even the least bit grainy.

I also took a tip from Cook’s Illustrated that I had not tried before – I melted my chocolate before mixing it with Bliss. When you don’t melt it first, you need to use a bit of elbow grease stirring, and this, in turn, incorporates air into your mixture. According to CI, too much air can potentially result in a grainy texture.

So with my research in hand, I set out to make a new batch of chocolate truffles. And they were nothing short of SPECTACULAR! The butter and corn syrup did the trick. These were the smoothest truffles I have ever eaten; they held their shape really well, too! I’d have to imagine that melting the chocolate first had a little something to do with the velvety smooth texture.

Here’s the recipe:

Blissful Sweet Cream Chocolate Truffles

Ingredients for 30 truffles:

Directions:

LINE a baking sheet with parchment or wax paper.

PLACE morsels in large, microwave-safe bowl. Heat on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 15-second intervals, stirring until almost smooth. Set aside.

PLACE Natural Bliss in microwave-safe glass measuring cup. Microwave on HIGH (100%) power for 30 seconds or until warm to the touch. Stir in corn syrup and salt; pour mixture over chocolate. Cover bowl with plastic wrap and set aside for 3 minutes; stir to combine. Stir in butter one piece at a time, until fully incorporated. Refrigerate for 45 minutes or until mixture is firm enough to be scooped.

SCOOP chocolate mixture by rounded measuring teaspoon (I like to use a really small cookie scoop) onto prepared baking sheet. Refrigerate for 20 minutes if needed before rolling into balls.

ROLL in cocoa, chopped peanuts, pistachios or your favorite chopped nuts. If using walnuts, pecans or almonds, directions for toasting are below. Store in airtight container in refrigerator. Let truffles sit at room temperature for several minutes before serving.

Blissful Sweet Cream Chocolate Truffles Recipe

Blissful Sweet Cream Chocolate Truffles Recipe

Blissful Sweet Cream Chocolate Truffles Recipe

A few additional tips:

  • Truffles can be flavored with 1 to 2 tablespoons of your favorite flavored liqueur (make sure it is at room temperature).
  • Tempering chocolate for the coating gives truffles a glossy sheen—but tempering can be a little tricky. I prefer to keep it simple and simply roll in different coatings. If you wish to temper chocolate, here’s a resource that shares step-by-step directions. Or, to make it even easier, follow the chocolate coating steps in this recipe (similar results to tempering chocolate, but a lot easier).
  • To Toast Nuts: Preheat your oven to 350° F. Place nuts on a baking sheet and bake for 8 to 10 minutes or until fragrant. For hazelnuts, bake about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Keep the nuts in the towel for about 5 minutes (this helps them steam and loosens the skin) and then remove the skins. Once the nuts have cooled, finely chop.
  • If giving truffles as a gift, place each one in a 1 1/2-inch candy cup liner and then place the truffles in a gift box. Keep refrigerated until giving.
  • Although truffles should be stored in the fridge, they are in a whole other class when brought closer to room temperature. It’s best to pull them out of the fridge about 15 minutes before serving.

Funny side story… After photographing these, I had the plate of truffles on the counter for two days (I kept them just in case I needed to take more pictures). I noticed a few truffles were missing from the plate. Turns out, my kids had been nibbling on them. I always thought of truffles as an adult candy. Well, my kids said the truffles were the best candy they’ve ever eaten. I think this was a slight exaggeration, but I’ll take it.

What I like is that you just need one chocolate truffle to feel completely satisfied. So this recipe is my gift to you! Happy holidays, my friends!

Related Recipes:

Crunch Truffles Recipe Dark Chocolate Truffles Recipe
Crunch Truffles Dark Chocolate Truffles

Good news for people who love Hot Chocolate! Spicy Hot Chocolate and Hot Chocolate Cupcakes

Written by Natalie

Spicy Hot Chocolate Recipe

Now that winter is ramping up, all I want to do is get super cozy and indulge in my favorite comfort beverage – hot chocolate. I present to you my new favorite recipe, Spicy Hot Chocolate. The Abuelita Chocolate gives it a rich chocolate flavor with a touch of cinnamon which is so near and dear to Latinos around the holidays. We spiced it up with cayenne pepper and then gave it an aromatic touch with ground cloves. I love this drink. I might try it over ice in the summer just to get my fix.

Hot Chocolate Cupcakes Recipe

And sometimes, the hot chocolate isn’t enough to satisfy my chocolate obsession, so we created these Hot Chocolate Cupcakes. Everything hot chocolate! These are TRIPLE chocolate cupcakes, combining Rich Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix, NESTLÉ NESQUIK Chocolate Flavor Powder AND NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. The flavor is deliciously decadent and also incredibly moist. We decided to have fun and decorate them for the holidays as Santas and Snowmen. Kids would absolutely love decorating these cupcakes with WONKA NERDS Candies. Have fun!

Spicy Hot Chocolate

Ingredients for 2 servings:

Directions:

HEAT milk in medium saucepan over medium-high heat. Add Abuelita Chocolate; cook, stirring frequently with a whisk, for 5 to 7 minutes or until chocolate is dissolved. Stir in cayenne and cloves; let stand for 1 minute. Using a whisk or hand blender, whisk mixture until frothy. Serve hot.

Cook’s Tip: Sprinkle with cayenne pepper, if desired.

Links:

Related Recipes:

Fresh Mint-Infused Hot Cocoa Recipe Spicy Hot Malted Chocolate Recipe
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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

Homemade Holiday Gifts from the Heart

Written by Chris -

Peppermint Mocha Chocolate Chip Cookies Recipe

Peppermint Mocha Chocolate Chip Cookies (Recipe Below)

Nothing says “I care” like fresh baked cookies and treats. This holiday season, give the gift of homemade goodness…and enjoy the time you save on shopping by spending it with your loved ones!

Here are a few ideas to get you started…

Make it a Family “Bake”tivity

Get the whole family together and create a makeshift Santa’s Workshop. Have one person measure all of the ingredients, another can mix everything together, mom or dad can bake, and everyone can have fun assembling and decorating the packages. This works especially well in my household with three nine year olds! Here are a few family-favorite recipes:

Gift-Giving Pumpkin Cranberry Breads Recipe

Gift-Giving Pumpkin Cranberry Breads (Pictured Above)

Milk Chocolate Almond Brickle Recipe

Milk Chocolate Almond Brickle

Create a Gift that Keeps Giving

Layer the dry ingredients of your favorite cookie recipe in glass jars. Attach copies of the recipe to the jars with bright ribbon bows and voila, you’ve created thoughtful gifts and cheery holiday kitchen décor. You apply the same idea with hot cocoa (see below)!

Hot Cocoa Mix In A Jar Recipe

Hot Cocoa Mix In A Jar

Refresh Holiday Favorites

Chocolate chip and gingerbread cookies are classics, but these Peppermint Mocha Chip Cookies might become a fast new favorite. This was one of the top recipes in our Cookie Contest! Notes of crisp peppermint perfectly complement the flavors of coffee and semi-sweet chocolate morsels. Add a crushed peppermint to each cookie to create a beautiful and seasonal presentation.

Peppermint Mocha Chocolate Chip Cookies (Pictured Above)

Ingredients for 36 cookies:

Directions:

PREHEAT oven to 375° F. Grease or line baking sheet with parchment paper.

MELT butter and 1 cup chocolate morsels in medium saucepan over medium heat, stirring constantly, until smooth.

TRANSFER chocolate mixture into a large mixer bowl; add sugar and beat until combined. Add coffee granules, vanilla extract and peppermint extract; beat just until combined. Beat in eggs. Add flour and baking powder, mixing until all is incorporated. Fold in remaining 2 cups chocolate morsels.

SCOOP dough onto prepared baking sheet, spacing 2 inches apart, using a medium size cookie scoop. Sprinkle each cookie with a little of the crushed peppermint candies.

BAKE for 10 to 12 minutes or until cookies are set. Cool for about 2 minutes on baking sheet and then remove to a wire rack to cool completely. Layer cookies in gift boxes between pieces of parchment paper for gift giving. Be sure to seal tightly to keep cookies fresh.

If you plan on shipping baked goods oversees, here are some great tips.

And check out this post for tips on shipping cookies to loved ones.

Please share your gift-giving ideas with us! Happy holidays to you!

More Gift Ideas:

Chocolate Chip Cookie Mix In A Jar Recipe Hot Cocoa Gift with Holiday Dippers Recipe
Chocolate Chip Cookie
Mix In A Jar
Hot Cocoa Gift with
Holiday Dippers
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