Instant Pot Black Bean Butternut Squash Chili is made from pantry staples and is perfect for your next [Read more…] about Instant Pot Black Bean Butternut Squash Chili
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…] about Ingredient Spotlight: Cocoa 2012
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!
Here’s what you’ll need to make Salted Caramel Mocha Cobbler:
Salted Caramel Mocha Cobbler
- 2 cup flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbs. cocoa
- 1 1/2 cup white sugar
- 1 cup International Delight Salted Mocha Caramel
- 2/3 cup butter melted
- 1 1/2 tsp. vanilla
- 1 cup white sugar
- 1 cup brown sugar
- 8 Tbs. cocoa
- 3 cups hot water
- pinch of Kosher or sea salt
- Spray the inside of a 4-5 quart casserole dish with cooking spray.
- In a large bowl, stir together flour, baking powder, salt, 6 Tbs. cocoa and 1 1/2 cup white sugar.
- Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased casserole.
- In a small bowl, combine 1 cup white sugar, brown sugar and cocoa. Sprinkle over the top of the batter.
- Pour hot water over the top of batter. Do not stir!
- Bake at 350 degrees for 45 minutes.
- 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.
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…] about Coconut Cream and Chocolate Dessert
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…] about Banana Cake with Coffee (Mocha) Icing