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Guaranteed Chocolate Craving: Oh Henry! Baby Cakes

Written by Liz –

Oh Henry! Baby Cakes recipe

I’m happy to announce the first runner-up to our All Things Chocolate recipe contest, and not surprisingly, it happens to be another chocolate/peanut butter/cream cheese combination! I’d also like to take a moment to thank those who submitted chocolate/peanut butter/cream cheese recipes; we had multiple submissions using those ingredients and it was a spectacularly delicious day in the test kitchen (just wait until we post about another amazing chocolate/peanut butter/cream cheese recipe that was cake frosting; it will be your new best frosting ever).

Believe me, this year the decision was tough! First place went to Peanut Butter Cookie Dough Chocolate Cheesecake, and this Oh Henry! Baby Cakes recipe came in a very close second. I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. See how easy it is in the video below.

And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!

Oh Henry! Baby Cakes recipe

Oh Henry! Baby Cakes



PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.

COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.

BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.

BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.

REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.

BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.

SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

Oh Henry! Baby Cakes recipe


More chocolate/peanut butter recipes:

Swirled Peanut Butter Chocolate Cheesecake Bars recipe
Swirled Peanut Butter Chocolate Cheesecake Bars
Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake

Red, White and Blue: An Independence Day Skookie

Written by Chris

Independence Day Skookie skillet cookie Recipe

If you are getting together with friends and family for Independence Day, make a statement with a red, white and blue dessert. This freshly baked skillet cookie or “skookie” couldn’t be easier! Toppings are customizable but I love to go classic with vanilla ice cream and chocolate syrup. For a little red and blue, add fresh strawberries and/or raspberries and blueberries.

We recently shot a recipe video for this Skookie in our Nestlé kitchens. Take a look! At the end of the shoot, this Skookie was gone within minutes!

Independence Day Skookie

Ingredients for 16 servings:


PREHEAT oven to 375° F.

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

BEAT butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Press into cast iron skillet.

Independence Day Skookie skillet cookie recipe

BAKE for 15 to 18 minutes or until golden brown throughout as shown above.

Independence Day Skookie skillet cookie recipe

COOL for 10 minutes (if you can wait that long!); serve topped with your favorite ice cream. For my kids, that means Dreyer’s Slow Churned Cookie Dough, as shown above. Sprinkle with berries; drizzle with Nesquik.

Independence Day Skookie skillet cookie recipe



Other red, white and blue recipes:

Summer Berry Brownie Torte Recipe
Summer Berry
Brownie Torte
NESTLÉ® TOLL HOUSE® Stars and Stripes Cookies Recipe
Stars and Stripes Cookies

Picnic Perfect: Apple-Infused Coleslaw in a Jar

Written by Chris

Apple-Infused Coleslaw in a Jar Recipe

With a tangy, crunchy flair, this fresh coleslaw takes center stage. Purple and green cabbage meld with bright herbs, apple juice, Dijon mustard and honey to create flavors that hint of the summer ahead.

A couple years ago, I came across a beautiful Donna Hay recipe image – I knew I had to recreate the look in some way. A recipe wasn’t included, but she layered the makings for coleslaw in a narrow glass jar. She described this coleslaw as being the perfect picnic salad. Simply brilliant!

Pint-size mason jars make the perfect summertime portable vessel, so this is what I used. I basically took my favorite coleslaw recipe and deconstructed it. Apple vinaigrette is added to the bottom of each jar, and then colorful layers of shredded purple and green cabbage, carrot and green onion (or basil) are added. Once the lid is secure, pop the jars in your cooler with ice packs, and you are set! Before serving, just give them a shake so that the coleslaw is evenly coated with the vinaigrette.

Watch our step-by-step video above for this playful backyard serving idea — or go to our YouTube channel to see this and more.

Apple-Infused Coleslaw in a Jar

Ingredients for 8 servings:

8 (pint-size) mason jars



  • 5 cups each thinly shredded purple and green cabbage, divided
  • 2 cups shredded carrot and/or thinly sliced red bell pepper, divided
  • 8 tablespoons sliced green onions, chives or shredded fresh basil, divided


PLACE Juicy Juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to ¼ cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.

WHISK together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.

LAYER about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. When ready to serve, simply shake to coat. Jars of unshaken coleslaw can be refrigerated for up to 3 days.

Cook’s Tip: In a hurry? Skip reducing the apple juice and just use ¼ cup apple juice. Increase honey to 2 tablespoons total.


Perfect Salads for Summer Entertaining:

Avocado and Tomato Salad with Confetti Vinaigrette Recipe
Avocado and Tomato Salad
with Confetti Vinaigrette
Tuscan Tortellini & Melon Salad Recipe
Tuscan Tortellini
& Melon Salad

Whipping Evaporated Milk: Seasonal Fruit with Sweetened Lime Topping


Seasonal Fruit with Sweetened Lime Topping recipe

Did you know you can whip evaporated milk to create a slimmer version of whipped cream? Evaporated milk is a lower-fat substitute for half-and-half, light cream or heavy cream. It’s also super convenient since it’s a pantry staple, and shelf-stable.

Whipping evaporated milk is much easier than I expected! You only have to chill the milk well, then whip for several minutes with a mixer, adding any flavoring you like (I like to add Cognac and lemon) and a little bit of sugar (powdered and granulated both work fine).

Watch the video above to see how easy it is to whip evaporated milk.

Seasonal Fruit with Sweetened Lime Topping


  • 1/4 to 1/2 cup granulated sugar
  • 1/4 to 1/2 cup fresh lime juice
  • 8 cups sliced seasonal fruit or berries, such as mangos and strawberries
  • Spiced chopped nuts (optional)


POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Meanwhile, place about 1 cup fruit in each of eight dessert dishes.

BEAT evaporated milk on high speed for 1 minute or until very frothy. Gradually add sugar and lime juice; continue beating for 2 minutes or until mixture is stiff. Immediately top each serving of fruit with about ½ cup whipped topping. Sprinkle with nuts.

NOTE: For whipped evaporated milk that holds up to 30 minutes: Sprinkle 1 teaspoon gelatin over 2 tablespoons water in small, microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH (100%) power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup evaporated milk and dissolved gelatin into small mixer bowl; follow recipe above. Serve immediately or cover and refrigerate for up to 30 minutes.


More whipped evaporated milk recipes:

Frozen Key Lime Pie recipe
Frozen Key Lime Pie
Whipping Evaporated Milk
Whipped Evaporated Milk


No-Fail Sweet Potato Pie: Southern Charm on a Plate

Written by Liz –

No-Fail Sweet Potato Pie recipe

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even had “No Fail” in the recipe title (thanks to Rene Garza for this recipe)!

After making the Roasted Banana Cream Pie with Butterscotch Ganache (so good!) in the Nestlé Kitchens during this summer’s pie contest, I was ready for something a little easier…a little slower, with a nice Southern drawl.

Watch the video above to see how easy it is.

No-Fail Sweet Potato Pie

Ingredients for 8 servings:

  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans



No-Fail Sweet Potato Pie recipe

PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil, as shown above.

No-Fail Sweet Potato Pie recipe

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl. INCREASE oven temperature to 425° F.

No-Fail Sweet Potato Pie recipe

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

No-Fail Sweet Potato Pie recipe

BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.


No-Fail Sweet Potato Pie recipe

MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

No-Fail Sweet Potato Pie recipe

BAKE for an additional 25 minutes or until set.


Related Recipes:

Chocolate Cappuccino Decadent Pie recipe
Chocolate Cappuccino Decadent Pie – 1st prize
White Chocolate-Mascarpone Key Lime Pie recipe
White Chocolate-Mascarpone Key Lime Pie

Secret Recipe Club: Baking Healthy Oats into Desserts

Written by Liz –

Pumpkin Oat Streusel Muffins recipe

This month, I had a fun new assignment called the Secret Recipe Club. Food bloggers sign up, then we are each given a secret assignment to make one recipe from another member’s blog. And today is the reveal!

Don’t these Pumpkin Oat Streusel Muffins above look good? I’m glad I got Delicious Existence so I could choose another baked-oat-dessert: Cinnamon Raisin Oatmeal Pie with Dark Chocolate Drizzle. Danielle is a passionate holistic health counselor and dedicated vegan and gluten-free cook…something I’ve never tried. I thought this would be an interesting test:  can I successfully make this recipe, only shopping at my local grocery store?

Cinnamon Raisin Oatmeal Pie w/ Dark Chocolate Drizzle recipe

Some of the ingredients were hard to find, so I substituted agave nectar + organic sugar for sucanat, dried cranberries for raisins (just for fun) and I couldn’t find oat flour that was gluten-free. I also added a quarter cup of organic sugar and a teaspoon of sea salt before pouring it into the baking dish, above.

Cinnamon Raisin Oatmeal Pie w/ Dark Chocolate Drizzle recipe

After baking, the consistency more resembled scones, which Danielle does mention in her recipe. These would be great with no topping, just served warm topped with a little butter.

I did have some trouble with her recipe for the glaze, so I ended up using our technique for Toll House morsels, melted in a baggie and squeezed out in a drizzle, as shown in the video above. Watch here to see how it’s done.

Cinnamon Raisin Oatmeal Pie w/ Dark Chocolate Drizzle recipe

It was still a very healthy recipe that I can feel good about for a treat or for breakfast, above. And it’s pretty!

This got me thinking about our own recipes, so i found some healthier dessert options with oats. One is Pumpkin Oat Streusel Muffins, shown at top.

Good-For-You Choc-Oat-Chip Cookies recipe

Another is this recipe for Good-For-You Choc-Oat-Chip Cookies, above.


Related Oatmeal Dessert Recipes:

Pumpkin Oat Streusel Muffins recipePumpkin Oat Streusel Muffins Good-For-You Choc-Oat-Chip Cookies recipeGood-For-You Choc-Oat-Chip Cookies

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