Tag Archives: chocolate

Berry Goodness: Two New Recipes

Written by: Chris

Chocolate Filled Raspberries

Let the goodness of berries speak for themselves in these simple and delicious desserts. They are sure to be a hit with kids as well!

While strawberries are available year-round, they are actually in-season April through June. Nothing beats in-season berries! Raspberries are best during the summer months, but available now and tasting pretty spectacular!

Chocolate Filled Raspberries

For this Chocolate-Filled Raspberry recipe, all you need are NESTLÉ® TOLL HOUSE® morsels and fresh raspberries.

For one serving, which is 10 filled raspberries, you need 10 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels and 10 fresh raspberries.

Chocolate Filled Morsels

Simply place one morsel inside of each raspberry. It’s that easy!

Chocolate-Stuffed Berries

For Chocolate-Stuffed Strawberries, all you need are fresh strawberries and NESTLÉ® TOLL HOUSE® morsels. Both semi-sweet chocolate and dark chocolate morsels work great!

Chocolate-Stuffed Berries

Here’s the recipe.

Ingredients for 1 serving (3 stuffed strawberries):

3 fresh strawberries

6 to 9 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels

Chocolate-Stuffed Berries

Cut stem and leaves of strawberries off. To hull, push a fat straw through the bottom of strawberries to the top, removing center portion.

Chocolate-Stuffed Berries

Fill each strawberry with 2 to 3 morsels.

Sometimes simple really is best! I hope you enjoy these recipes as much as we do!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Two NEW Cookie Recipes

Written by : Chris
Coconut Oil Oatmeal Dark Chocolate Chip Cookie

When we add recipes to Meals.com, I get so excited. This week, we added two NEW cookie recipes!

Have you seen our NESTLÉ® BUTTERFINGER® Peanut Butter Cup Mini’s yet? They are making their way to store shelves right now! And guess what? They taste great in cookies!

Butterfinger Peanut Butter Cups

This NEW recipe doesn’t use a lot of peanut butter because there’s already so much peanut butter flavor happening in the mini cups!

Peanut Butterfinger Cup Cookies

Here’s the recipe for Peanut Butter Cup Cookies.

Ingredients for 30 (2 ½-inch) cookies:

1 3/4 cups white whole wheat or all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/4 cup natural creamy peanut butter

1 large egg

1/2 cup NESTLÉ® BUTTERFINGER® Peanut Butter Cup Mini’s (or 3 standard size), chopped

PREHEAT oven to 350° F. Line baking sheets with parchment paper.

COMBINE flour, baking soda and salt in medium bowl; stir.

BEAT butter, granulated sugar and brown sugar in large mixer bowl until combined. Beat in peanut butter until combined. Beat in egg.

GRADUALLY stir in flour mixture. Stir in chopped peanut butter cups. Roll dough into balls using a slightly rounded tablespoon. Place on prepared baking sheets spacing about 2 inches apart. Flatten balls slightly with a fork or the palm of your hand.

BAKE for 10 to 12 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Cook’s Tip: If you like really soft peanut butter cookies, you can increase the peanut butter to ½ cup total. I personally like them a little soft and crisp, so I found ¼ cup to be the perfect amount.

Coconut Oil Oatmeal Dark Chocolate Chip Cookie

In this NEW Coconut Oil Oatmeal Dark Chocolate Chip Cookie, I’ve used white whole wheat flour in place of all-purpose flour. And virgin coconut oil in place of butter. As well, I’ve used about half the amount of chocolate morsels compared to what you’d find in most cookie recipes.  Why? If you use half the amount, and chop part of it (or all), you get chocolate in every bite! A little really goes a long way.

I’m not a fan of cutting corners – taste is king. But when you can make simple substitutions or cut back a little without compromising quality, why not?  Do you do the same? Would love to hear what you do!

Here’s the recipe for Coconut Oil Oatmeal Dark Chocolate Chip Cookies.

Ingredients for 44 (2 ½-inch) cookies:

1 1/4 cups white whole wheat or all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup virgin coconut oil, softened state, but not melted

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

2 1/2 cups old-fashioned oats

1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, half of the morsels coarsely chopped

PREHEAT oven to 350° F. Line baking sheets with parchment paper.

COMBINE flour, baking soda, cinnamon and salt in small bowl.

BEAT coconut oil, brown sugar, granulated sugar and vanilla extract in large mixer bowl until combined. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and morsels. Form into balls using a slightly rounded tablespoon. Place on prepared baking sheets spacing about 2 inches apart.

BAKE for 9 to 11 minutes or until cookies are golden and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For both cookie recipes, I used 22 grams of dough for each cookie. And that was a slightly rounded tablespoon (which makes a perfectly sized cookie!). As with each recipe I create, I do my best to keep nutrition in mind. But in the end, these are still cookies that should be enjoyed in moderation.

Happy baking! And if you make these recipes or try the BUTTERFINGER peanut butter cup mini’s, please tell me what you think!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Dark Chocolate Chip Cookies with Coconut Oil Peanut Butter Chocolate Chip Cookies
Dark Chocolate Chip Cookies with Coconut Oil
Peanut Butter Chocolate Chip Cookies

We heart Valentine’s Day

Written by : Chris

Edible Valentines are the perfect way to share the love with just about anyone in your life! You can make them fun, cute, elegant, romantic, or all of the above depending on who is receiving them.

Our top 10 heart-shaped treats for your sweets…

Valentine Chocolate Filled Hearts

1. Valentine Chocolate Filled Hearts

These Valentine Chocolate Filled Hearts cookies feature melted chocolate in the center, making them hard for your Valentine to resist.

Big Valentine Cookie

2. Big Valentine Cookie

Show your sweetheart how big your heart is with this edible Valentine. Icing and sugar sprinkles add the finishing touch to this big and fun cookie.

Valentine Heart Ornaments

3. Valentine Heart Ornaments

Make these Valentine heart ornaments with cookie dough for a creative and sweet Valentine treat.

Heavenly Heart Shaped Pancakes

4. Heavenly Heart-Shaped Pancakes

Dotted with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and sprinkled with powdered sugar, this fun breakfast treat brings a touch of heaven to your valentine.

Raspberry Chocolate Heart Tart

5. Raspberry Chocolate Heart Tart

You won’t believe how easy this beautiful raspberry chocolate tart is to make. Make someone feel special today!

Chocolate Mini Heart Fancies

6. Chocolate-Mint Heart Fancies

Your Valentine will love these sweet little mint treats!

Cocoa Kissed Red Velvet Pancakes

7. Cocoa-Kissed Red Velvet Pancakes

Show your affection with a plate of colorful Cocoa-Kissed Red Velvet Pancakes featuring rich NESTLÉ® TOLL HOUSE® Baking Cocoa, buttermilk and fresh berries.

Peanut Butter Heart Cups

8. Peanut Butter Heart Cups

These tiny cups made out of chocolate and filled with peanut butter filling are the perfect treat at the end of a Valentine dinner.

Easy Heart Shaped Cookie

9. Easy Heart Shaped Cookie

This Heart Shaped Cookie is simple to make and adds a special flair to the day! This easy recipe will please all your loved ones!

NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Hearts

10. NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Hearts

Now for the most simple and delicious idea yet! Bake one large pan cookie using our traditional NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie recipe. Once the cookie has cooled completely, use heart-shaped cookie cutters to stamp out hearts.

Happy Valentine’s Day from our kitchen to yours! May your day be filled with lots of edible Valentines!

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 fruit 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
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