Tag Archives: chocolate

A New Favorite: Flourless Chocolate Fudge Crinkle Cookies

Written by Chris -

Flourless Chocolate Fudge Crinkle Cookies Recipe

Baking cookies is a wonderful holiday tradition. Each year my kids and I bake several recipes to give to family, friends and teachers to show our appreciation.  It’s a fun activity to do as a family and the recipients are always so appreciative. We’ve added a new cookie to our “Holiday Favorites” list this year!

These chocolate gluten-free cookies are rich and chewy and ridiculously easy to make, with only a handful of ingredients! The texture is similar to that of meringue cookies or French macarons, yet the centers are chewy and fudgy like brownies. Even better, they are quick to make and no mixer is required (perfect for kids to make)!

Flourless Chocolate Fudge Crinkle Cookies

Ingredients for 3 dozen cookies:

Flourless Chocolate Fudge Crinkle Cookies

PREHEAT oven to 325° F. Line baking sheets with parchment paper.

COMBINE powdered sugar, baking cocoa, coffee granules and salt in large bowl; stir in morsels. Add egg whites and vanilla extract; stir until combined. The mixture should look a little like brownie batter.

DROP by level tablespoon 2 inches apart onto prepared baking sheets. If you want fluffier cookies, after you scoop the dough, place the baking sheet in the refrigerator for 5 minutes (this is completely optional).

BAKE for 13 to 15 minutes or until tops are cracked and shiny and edges are firm. Place baking sheet on wire rack and allow cookies to cool completely. Gently peel cookies off of parchment paper with your hands (I find it’s easiest this way) or a spatula.

Flourless Chocolate Fudge Crinkle Cookies

DUST with additional powdered sugar before serving, if desired. Cookies hold well for 3 days if kept in an airtight container. They can also be frozen for up to 3 months.

Cook’s Tip: for Chocolate Fudge Coconut Crinkle Cookies, eliminate instant coffee and stir in 3/4 cup shredded sweetened coconut with the morsels.

If you are participating in a cookie exchange and looking for stress-free solutions, be sure to check out this article on Meals.com .

Happy Holidays from our kitchens to yours!

Related Recipes:

Choco-Coconut Cookies Flourless Chocolate Brownies
Choco-Coconut Cookies Flourless Chocolate Brownies

Tricks & Treats: Halloween Food Decorating Ideas

Written by Cynthia – 

Halloween can be such a festive holiday to share with friends and family or just about anyone who is ready to unleash their inner child. What I love most about Halloween is you can really have fun with food! Whether you’re entertaining the kids or just want to spook up some of those fall treats you’ve been waiting to enjoy all year, we have a few simple decorating ideas that are sure to inspire!

Spiderweb Curry Soup

Spiderweb Pumpkin Curry Soup:

Ground coriander, curry powder and crushed red pepper give this soup flavor dimension for the perfect fall dish. A simple decorative technique creates an eye-catching presentation too!

Here’s the quick TRICK: Pipe circles of sour cream onto the soup through a small cut in the corner of a plastic bag, then pull a toothpick or knife through the circles from the center to the edge of the bowl.

Nesquik Dirt Cake

NESQUIK® Dirt Cake Pudding:

This Halloween treat features layers of crushed cookie crumbs coated in NESQUIK®, gummy bugs, whipped topping and smooth chocolate pudding. It’s so good guests will be “digging” for more. Watch Chris’ how-to video as she walks you through this spooktacular concoction!

Bone Chillin Brew

Bone Chillin’ Brew:

Serve a witch’s cauldron of Bone Chillin’ Brew this Halloween with JUICY JUICE® and gloves to create hands made out of ice. Add dry ice for some extra special effects.

SpookySpiders

Spooky Spiders:

Get creative with these Toll House cookies made into spooky spiders. Just use some WONKA™ LAFFY TAFFY® and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels as frosting to create these delightfully eerie cookie spiders.

Bootiful Ghosts

Boo-ti-ful Ghosts:

Perfect for a unique Halloween treat, Boo-ti-ful Ghosts are spooky and tasty, made with NESTLÉ® TOLL HOUSE® Premier White Morsels. Wrap these in pretty cellophane paper and ribbons for an extra special presentation!

For more fall recipe ideas, visit meals.com.

How to Temper Chocolate Using a Microwave: Candy Shop Chocolate Bark Recipe

Written by Chris -

Candy Shop Bark Recipe

Here’s an easy, no-bake Halloween treat that’s sure to please! Since the chocolate is tempered (which means it won’t melt or get soft at room temperature), it’s great for parties! Just snap the bark into pieces and serve. Or, if you want to make treat bags, just place a few pieces into a festive bag and secure with a ribbon. So simple!

Don’t let tempering chocolate scare you. I use a microwave to speed up and simplify the entire process. Tempering involves raising and lowering the temperature of the chocolate to encourage strong, organized crystallization of the cocoa butter so that the finished chocolate will have a glossy look, crisp texture and will be firm to the touch.

I like to top the bark with an assortment of fun-size NESTLÉ candy bars, like BUTTERFINGER,  NESTLÉ CRUNCH, BABY RUTH and 100 GRAND. You can even fold the chopped candy bars into the chocolate after it’s been tempered. And if you’re a planner and already thinking of the winter holidays, you can substitute the candy bars with crushed gingersnaps, crushed peppermint candies, or even smoked almonds with dried cherries. You can truly customize to your personal taste.

Candy Shop Chocolate Bark

Ingredients for 40 servings:

Directions:

LINE a 10 x 15-inch rimmed baking sheet with parchment paper. Set aside 1 1/3 cups morsels.

PLACE remaining 2 2/3 cups morsels in large, microwave-safe bowl. Microwave on HIGH (100% power) for 90 seconds; stir. Continue to microwave at 15- to 30-second intervals, stirring until smooth. Transfer melted chocolate to a large, room temperature dry bowl.

Candy Shop Bark Recipe

ADD reserved 1 1/3 cups morsels to melted chocolate; stir until smooth. Let cool down, stirring occasionally, until it reaches 88° F.

Candy Shop Bark Recipe

FOLD in chopped Baby Ruth (this is optional – you could just use it as a topping).

Candy Shop Bark Recipe

POUR onto prepared baking sheet, spreading with an offset spatula until 1/8-inch thick.

Candy Shop Bark Recipe

SPRINKLE chopped Butterfinger and Crunch candy bars evenly over chocolate. Tap baking sheet on counter several times to help the candy settle.

Candy Shop Bark Recipe

PLACE white morsels in small, heavy-duty food storage bag. Microwave on MEDIUM-HIGH (70% power) for 45 seconds. Knead until smooth. If necessary, microwave an additional 5 seconds. Cut tiny corner from bag; squeeze to drizzle over bark.

Candy Shop Bark Recipe

COOL at room temperature until chocolate is completely set (this will take a couple hours). Break into pieces. Store bark in airtight container at room temperature.

Now that you’ve mastered tempering chocolate, try coating fresh strawberries, dried fruit, graham crackers or peppermint sticks! Do you have any shortcuts you’d like to share?

Related Recipes:

Candy Shop Pizza Recipe Toasted Almond Berry Bark Recipe
Candy Shop Pizza Toasted Almond Berry
Chocolate Bark

Happy German Chocolate Cake Day & Early Father’s Day

Written by Liz -

German Chocolate Cake Ice Cream Sundaes recipe

My dad’s favorite cake has always been German chocolate cake. Early in this cake’s life, that meant using Samuel German’s baking chocolate to make a light-bodied chocolate layer cake, then adding coconut, caramel and pecan icing or glaze in between the layers and on top. You can see why he liked it so much!

When I was young, this was not my favorite cake to eat (no nuts or coconut for this girl, thank you) and it wasn’t the easiest cake to make either. My dad sometimes received a leaning tower of cake mess, other times a whole new version of the cake without layers or coconut or nuts after misreading the salt measurement — I accidentally switched the salt and sugar amounts — and dumping the entire first attempt into the creek behind our house. And for this, he should be thankful.

Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes (thanks to you Chris!) I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It’s easy and satisfying and I don’t even have to turn on my oven! The ice cream even has little bites of chocolate cake in it (and if you can’t find this summertime flavor, any chocolate ice cream with brownie chunks will do). The flavor takes me right back to countless Father’s Days and birthdays for my dad, which I can now make taste richer and creamier.

Here’s to you dad!

German Chocolate Cake Ice Cream Sundaes

Ingredients:

Directions:

German Chocolate Cake Ice Cream Sundaes recipe

COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened, as shown above.

German Chocolate Cake Ice Cream Sundaes recipe

Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.

German Chocolate Cake Ice Cream Sundaes recipe

PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired as shown above. Serve immediately.

Related German chocolate recipes:

Rich & Creamy German Hot Chocolate recipe German Chocolate Brownies recipe
Rich & Creamy German
Hot Chocolate
German Chocolate
Brownies

Remaking a Classic 1950s Dessert: Baked Alaska Cups

Written by Liz -

Baked Alaska Cups recipe

If you’re like me, you have nostalgic taste buds and you remember Baked Alaska being a fancy dessert your mom only made for special dinner parties. It went very well with an Old Fashioned cocktail, Beef Wellington and brightly colored polyester pantsuits. She probably learned how to make this dessert from her mom, who impressed her 1950s dinner guests even more than her daughter did.

This dessert is a version of ice cream cake that’s finished by flash-baking it in a very hot oven to brown the outside, keeping the inside frozen. It originated in Switzerland & France, then migrated to America with several modifications, like replacing the outer pastry crust with whipped egg-whites with sugar, otherwise known as meringue. The dessert picked up its current name by a pastry chef in New York, who made it famous during the time the U.S. acquired the Alaska territory.

Our Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups — canning jars work very well for this! And it’s easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. The combination of frozen ice cream and brownie with hot meringue is sublime.

Baked Alaska Cups

Ingredients for 6 servings:

Directions:

PLACE six 8-ounce custard cups on baking sheet; set aside.

SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.

Baked Alaska Cups recipe

PREPARE brownie mix (or your favorite brownie recipe) according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter. (If you’re using canning jars, you can use the jar to cut the brownies to correct size: turn jar upside down, press into brownies, turn back over and press brownie down with spoon, as shown above).

Baked Alaska Cups recipe

PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup, as shown above. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.

Baked Alaska Cups recipe

BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form, as shown above. Slowly add sugar and vanilla; continue beating until glossy peaks form.

Baked Alaska Cups recipe

REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome, as shown above.

PREHEAT oven to 500° F.

Baked Alaska Cups recipe

BAKE for 2 minutes or until meringue is browned, as shown above. Serve immediately.

More ice cream pie recipes:

Caramel Coconut Cookie Ice Cream Pie recipe Caramel Macchiato Ice Cream Pie recipe
Caramel Coconut Cookie
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Caramel Macchiato
Ice Cream Pie

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Written by Liz -

Butterfinger Panna Cotta Nests recipe

Panna Cotta, or Italian “cooked cream,” is an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

NESTS

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Links:

More panna cotta recipes:

Milk Chocolate Panna Cotta with Pistachio Sauce recipe
Milk Chocolate Panna Cotta with Pistachio Sauce
pumpkin-spice-panna-cotta recipe
Pumpkin Spice Panna Cotta
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