Ingredient Spotlight: Cocoa 2012

This is the last Ingredient Spotlight of the year.  What better way to close out the year than with cocoa?  I can’t wait to see all the chocolatey desserts you’ve got lined up for this one.

Of course, not every recipe that uses cocoa is a dessert.  (Cincinnati chili comes to mind.)

Here are a few of my cocoa recipes:  [Read more…]

Salted Caramel Mocha Cobbler

Oh my goodness! I know there are all kinds of delicious recipes to be made at this time of year, but you’ve got to make room for this one.

It’s a cinch to make and it is so, so chocolatey with a hint of salted caramel. Served warm with whipped cream or vanilla ice cream, it’s enough to make your knees go weak. Yum!

The key is International Delight Salted Caramel Mocha. I think this would also be awesome using International Delight Peppermint Mocha. I’ve adapted the recipe from one found here. I doubled it, because it’s too good to just have a little. And I swapped out the milk for International Delight. Amazing stuff!

Before we get to the recipe, I also want to share that International Delight is partnering with Coats for Kids. If you register your ID Creamer UPC this holiday season, International Delight will donate 50 cents to the Coats for Kids Foundation! Give back in one quick step and help International Delight reach their goal of $100,000 this year!

salted caramel mocha cobbler

Here’s what you’ll need to make Salted Caramel Mocha Cobbler:

Salted Caramel Mocha Cobbler

Serves: 10-12 servings

  • 2 cup flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 6 Tbs. cocoa
  • 1½ cup white sugar
  • 1 cup International Delight Salted Mocha Caramel
  • ⅔ cup butter, melted
  • 1½ tsp. vanilla
  • 1 cup white sugar
  • 1 cup brown sugar
  • 8 Tbs. cocoa
  • 3 cups hot water
  • pinch of Kosher or sea salt
  1. Spray the inside of a 4-5 quart casserole dish with cooking spray.
  2. In a large bowl, stir together flour, baking powder, salt, 6 Tbs. cocoa and 1½ cup white sugar.
  3. Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased casserole.
  4. In a small bowl, combine 1 cup white sugar, brown sugar and cocoa. Sprinkle over the top of the batter.
  5. Pour hot water over the top of batter. Do not stir!
  6. Bake at 350 degrees for 45 minutes.
  7. Sprinkle with salt and let stand several minutes to allow the cobbler to thicken.

You can find more #IDBaking inspiration on the International Delight Pinterest board.

The International Delight Facebook page shares coupon savings and a chance to share your delight this holiday season.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Coconut Cream and Chocolate Dessert

I have a new thing for black bottom desserts.  Chocolate layers are just so scrumptious.

First, there was Black Bottom Peanut Butter Pie.

And now there’s this dessert with a layer of coconut cream filling over over a chocolate cream cheese layer.

It’s a variation of a popular dessert that goes by many names.  That recipe is often made with chocolate pudding, but can also be made with lemon.  Both are wonderful.  I decided to change it up by putting the chocolate in the cream cheese layer and using coconut cream pudding.

Here’s what you’ll need:  [Read more…]

Banana Cake with Coffee (Mocha) Icing

One of my Grandma’s signature desserts was Banana Cake with Coffee Icing.  She made it from scratch as a layer cake.  I’ve made her recipe before and it uses every bowl in the house.  No kidding.  It requires whipping egg whites and stirring dry ingredients and mashing bananas and boiling water and beating egg yolks…  A delicious, time-consuming mess!

I’ve simplified things a lot with this recipe.  It’s still made from scratch.  I use a sheet cake pan instead of doing a layer cake.  But I kept the Coffee Icing recipe the same.  It’s really mocha, but we didn’t use the word “mocha” back then.  Mocha is a new-fangled word.

Here’s what you’ll need:  [Read more…]

Coconut Chocolate Chip Muffins with Cocoa Coconut Streusel

The other day, I posted a list of 28 Muffins You’ll Want to Try and Terri left this comment:

I was looking at your muffin recipes. They look yummy! I’m also looking for a coconut muffin maybe with mini choc chips added. Have you ever heard of something like that? I thought maybe replacing the liquid with coconut milk then add either maybe a streusel with toasted coconut and a drizzle of chocolate. What do you think? Do you have any suggestions? I have tried a couple of your recipes and passed on your site to some friends.

Oh, what a good idea!  I went into the kitchen and got creative right away.  These are the result.  The muffin is infused with coconut flavor and studded with mini chocolate chips.  The streusel topping has cocoa and coconut.  Oh yeah!

Here’s what you’ll need:  [Read more…]

Chocolate Drop Cookies

I’m going to guess that you have everything to make these cookies in your pantry right now.  Recipes that satisfy your chocolate cravings quickly and cheaply cannot be underrated.

This recipe was shared by Loy in the comment section of last week’s Ingredient Spotlight: Cocoa.   My kids were scavenging in the kitchen for a snack when I saw the recipe.  It didn’t take long until we were pulling warm, chocolatey cookies from the oven.  Loy’s recipe calls for nuts, but I tossed in some Heath chips instead.

Here’s what you’ll need: [Read more…]

Ingredient Spotlight: Cocoa

I am looking forward to this Ingredient Spotlight!  Cocoa means one thing – chocolate goodies!

Unless, of course, you’re making Cincinnati chili, which has cocoa in it, but doesn’t taste chocolatey at all.

Here are a few of my favorite cocoa recipes: [Read more…]

Raspberry Filled Brownies ala Mode

If you’re looking for a special dessert for Valentines Day, this is it.  Your sweetie will love you for making this!

The raspberry filling dresses up the brownies.  Chocolate and raspberry mingle so well together.   A scoop of vanilla ice cream with extra raspberry sauce adds decadence.

As a side note, I think I could use some food styling help.  I sprinkled cocoa powder on the white plate and set the brownie in the middle.  So far, so good.  A round scoop of vanilla bean ice cream on top of the brownie.  And then I warmed the raspberry sauce and spooned it over the top.  Instead of drizzling down the ice cream in rivulets, it melted the ice cream and slid off in an un-pretty way.

Oh well.  Once we dug our spoons in, it didn’t matter how pretty it looked.  It tasted divine!

Here’s what you’ll need to make them: [Read more…]

Peanut Butter Cookie Pudding

peanut butter cookie pudding done piece

You are going to want to go out to your kitchen and make this as soon as you can.  Peanut butter cookies layered in creamy pudding and topped with chocolate frosting is dessert perfection.  The only down side is that it needs to be made 24 hours before you plan to eat it.  But don’t worry, while it sits in the fridge not only do the cookies soften, but all the calories disappear too.  Really.  I wouldn’t lead you astray.

[Read more…]

Chocolatey Texas Sheet Cake

texas sheet cake done

This cake is a perfect example of my foodie motto put into action.  More chocolate = more better.  My mom gave me the recipe for Texas Sheet Cake several years ago.  I’ve made it a few times, but it wasn’t very chocolatey.  After looking at other recipes for Texas Sheet Cake that I found in old church cookbooks, I decided to double the cocoa in mom’s recipe.  Now we’re talking!  The photo doesn’t show the color as well I wish, but the extra cocoa gave the cake a deeper color and flavor – more like brownies.

[Read more…]

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