Posts Tagged ‘chocolate’
PHILADELPHIA Marble Brownies
PHILADELPHIA Marble Brownies
Prep Time: 20 min. | Total Time: 1 hour | Makes: 32 servings.
What You Need!
1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
Make It!
Heat oven to 350ºF.
Prepare brownie batter as directed on package; spread into greased 13×9-inch pan.
Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well.
Drop by tablespoonfuls over brownie batter; swirl with knife.
Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting
to serve. Keep refrigerated.
Note: For best results, do not use brownie mix with a syrup pouch.
Duration : 0:1:28
Betty’s BIG Chocolate Chip Sundae Cookie Recipe
In this video, Betty demonstrates how to use her leftover cookie dough from her Original Nestle Toll House Chocolate Chip Cookies to make a BIG Chocolate Chip Sundae Cookie. It is a large cookie, topped with vanilla bean ice cream, hot fudge sauce, whipped topping, pecans, and a maraschino cherry! It will definitely fill your sweet tooth!
Ingredients:
leftover chocolate chip cookie dough (Please see Betty’s Original Nestle Toll House Chocolate Chip Cookies for the recipe and instructions.)
cooking oil spray
3 scoops vanilla bean ice cream (You may use vanilla, instead of vanilla bean flavor, if you prefer.)
hot fudge sauce from a jar, to taste
whipped topping, to taste ( I used Reddi Wip.)
chopped pecans, to taste
1 stemmed maraschino cherry
Spray a small round Pyrex baking dish with cooking oil spray. Take a fairly large amount of cookie dough and place it in the baking dish, spreading it evenly over the bottom, about 1/2-inch thick. (You may make a 1/2-inch thick circle about 6 inches across and place it on a baking pan that has been sprayed with cooking oil spray, if you prefer.) Bake at 350 degrees for about 15 minutes, or until done all the way through. Be careful not to burn the edges. Remove from the oven when done, and let it cool for about 2 minutes in the dish or pan. Place your big cookie on a serving dish that is large enough for the cookie, plus some other ingredients. When the cookie is still slightly warm, you may assemble your sundae. To make the sundae cookie, place three scoops of vanilla bean ice cream in a triangle on the top of the warm cookie. Now, heat your hot fudge sauce in the microwave, checking it every 15 seconds or so. (Remember to remove the lid before placing the jar in the microwave.) When the hot fudge sauce is liquified, pour your desired amount over the top of the ice cream scoops. It will slide a bit, because it will melt the ice cream somewhat and make it slippery. Now, squirt your desired amount of Reddi Wip on top, and sprinkle your desired amount of pecans over the Reddi Wip. Place 1 stemmed maraschino cherry at the very top and serve while the ice cream is cold and the hot fudge sauce is hot! This is super easy to make, and it looks like a dessert from a restaurant! (This is not a low fat or low sugar or low calorie food–just a requested treat!) Enjoy!!!
Duration : 0:5:12
Black Forest Cake Recipe by Family Nestlé Kitchen
A rich and moist black forest cake loaded with chocolate, whipped cream and cherries. This delicious dessert is prepared using MILKMAID Sweetened Condensed Milk and NESTLÉ Premium Milk Chocolate.
To access this and many more recipes:Download the Family Nestlé Kitchen mobile application. Simply type www.nestle.in/M on your mobile phone browser or SMS ‘NestleM’ to 53636 or Visit http://www.nestle.in/nestle_kitchen/home.aspx
Duration : 0:3:24
Chocolate Chip Cookie Recipe
http://mouthwateringsensations.com/
Come enjoy our great recipe for chocolate chip cookies
Ingredients
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans, or chopped walnuts
Instructions
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff.
You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.
Stir in chocolate chips by hand. You’ll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apart because the dough spreads during cooking. No one wants to cut the cookies apart after baking
Bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone, but they will finish cooking through out of the oven. If you leave them in too long, the cookies will be tough or crispy. (My kids eat them anyway. I always over cook at least one sheet because of the phone, a child wanting some attention or some other reason)
The centers will be soft. Let cool completely then remove from cookie sheet. I use a flat spatula to remove the cookies from the sheet. It helps to get them off quickly. If you try to remove the cookies while they are still warm, the chocolate chips are still very soft and this can cause a very big mess as well as messy looking cookies.
Duration : 0:1:56
Julie Biuso’s Decadent Chocolate Cake Recipe
Here are the step-by-step directions: http://www.youtube.com/watch?v=5hFREokQv0k
and
http://www.youtube.com/watch?v=98-nSnCBtv8 www.juliebiuso.com Julie Biuso, famous New Zealand cookbook author, talks about the sensuous aspects of chocolate and gives a recipe for a sinfully-rich chocolate cake.
Duration : 0:3:41