Dipped Lemon Meringue Fingers

 

Ingredients: (Dipped Lemon Meringue Fingers)

2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Dash salt
1/2 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon lemon extract
Yellow food coloring (optional)
1/2 to 3/4 cup Premier White and/or Dark Chocolate Morsels
2 teaspoons vegetable shortening

Directions: (Dipped Lemon Meringue Fingers)

Preheat oven to 275° F. Line two baking sheets with parchment paper or lightly grease and flour.
Beat egg whites, cream of tartar and salt in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar until whites are glossy and stiff peaks form. Beat in lemon peel, lemon extract and 2 to 3 drops of food coloring. Spoon meringue into pastry bag fitted with 1/2-inch star tip or gallon-size food storage bag with 1/2-inch snipped from corner of bag. Pipe meringue in 3-inch lengths, about 1 inch apart on prepared baking sheets. You will have about 54 total.
Bake for 20 to 25 minutes, rotating sheets between upper and lower oven racks halfway through baking. Cool on baking sheets for 5 minutes. Carefully remove cookies to wire racks to cool completely.
Line two baking sheets with wax paper.
Melt morsels and vegetable shortening in small, uncovered, microwave-safe bowl on Medium-High (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Dip top of one end of each cookie into melted chocolate. Place on prepared baking sheet. Let stand at room temperature to set chocolate. Store in between layers in airtight container at room temperature.

Black White Brownie Terrine

 

Ingredients: (Black White Brownie Terrine)

Aluminum foil
1 package (18.3 ounces) brownie mix or your favorite brownie recipe
Parchment paper
3 cups Vanilla Ice Cream, softened
3 cups Chocolate Ice Cream, softened
Dulce de leche caramel (optional)

Instructions: (Black White Brownie Terrine)

Line 13 x 9-inch baking pan with foil, making sure to leave overhang on sides. Prepare brownie batter according to package directions; pour into prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
Lift brownie from pan carefully using foil overhang for handles. Cut brownie into 3 rectangles that will fit into 9 x 5-inch loaf pan (use bottom of loaf pan as guide).
Line 9 x 5-inch loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).
Place one brownie rectangle into the bottom of the prepared pan. Top with vanilla ice cream, smoothing down top. Top with one more brownie rectangle. Top with chocolate ice cream, smoothing down top. Top with remaining brownie rectangle, pressing down lightly. Fold parchment overhang over top layer; cover tightly with foil. Freeze overnight.
To Serve, lift terrine from pan using parchment overhang. Slice into 1-inch pieces. Drizzle with dulce de leche. Store any remaining terrine tightly covered in plastic wrap and foil in freezer for up to 1 month.

Dark Chocolate Green Tea Truffles

 

Ingredients: (Dark Chocolate Green Tea Truffles)

2/3 cup heavy whipping cream
1 2/3 cups (10 oz.) Dark Chocolate Morsels
1 teaspoon finely ground green tea powder (such as Matcha) plus additional for rolling

Directions: (Dark Chocolate Green Tea Truffles)

Line baking sheet with wax or parchment paper.
Heat cream to a gentle boil in a medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Stir in tea powder. Refrigerate for 30 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for at least 30 minutes. Shape or roll each into balls. Roll truffles in tea powder. Store in airtight container in refrigerator.

Chocolate Rhapsody

 

Ingredients: (Chocolate Rhapsody)

CAKE LAYER
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
8 oz. Premier White Baking Bar, broken into small pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions: (Chocolate Rhapsody)

Preheat oven to 350° F. Grease 9-inch springform pan.
For cake layer:
Combine flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.
Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.
For Chocolate Layer:
Microwave morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If morsels may retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.
For Raspberry Mousse Layer:
Combine sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.
Microwave baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until pieces are melted. Cool completely. Stir into raspberry mixture.
Beat remaining 1 1/4 cups cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
To Assemble:
Remove side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 3/4 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.

Abuelita Small Cakes

 

Ingredients: (Abuelita Small Cakes)

CAKES
Nonstick cooking spray
3 tablets (90 g each) Authentic Mexican Hot Chocolate Drink
1/2 cup (1 stick) butter or margarine
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts

TOPPING
3 tablets (90 g each) ABUELITA Authentic Mexican Hot Chocolate Drink
1/4 cup Evaporated Milk
12 whole pecan halves
Vanilla ice cream (optional)

Directions: (Abuelita Small Cakes)

Preheat oven to 375° F. Spray 13 x 9-inch baking pan with nonstick cooking spray and dust with flour.
FOR CAKES:
Place Abuelita and butter in small saucepan. Cook over medium-low heat, stirring frequently, until Abuelita is melted; cool slightly. Stir in eggs and vanilla extract.
Strip in flour, baking soda and salt until combined; stir in nuts. Pour into prepared pan.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
FOR TOPPING:
Place Abuelita and evaporated milk in small saucepan. Cook over medium heat, stirring frequently, until Abuelita is melted and texture is smooth.

Iced Vanilla Coffee

 

Ingredients: (Iced Vanilla Coffee)

4 cups warm water
1/2 cup French Vanilla Flavor Powdered Coffee Creamer
3 tablespoons Pure Instant Coffee Granules
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Ice cubes


Directions: (Iced Vanilla Coffee)

Combine water, Coffee-mate, coffee granules, sugar and cinnamon in medium pitcher; stir well. Serve over ice.

Coffee Granita

 

Ingredients: (Coffee Granita)

2 cups hot water
3 tablespoons sugar blend for baking (such as SPLENDA)
2 tablespoons House Blend 100% Pure Instant Coffee Granules
1 teaspoon vanilla extract (optional)
Light frozen whipped topping, thawed
Ground cinnamon


Directions: (Coffee Granita)

Comine water, sugar blend and coffee granules in medium bowl until sugar blend and coffee granules are dissolved. Stir in vanilla extract. Pour into 8-inch-square metal baking pan.
Freeze for 1 1/2 hours, stirring every 30 minutes until slushy. Transfer mixture to a medium bowl; stir with a fork until smooth and more uniform in texture. Freeze for 30 minutes or until firm enough to scoop. Serve with dollop of whipped cream. Sprinkle with cinnamon.

Pumpkin Spiced and Iced Cookies

 

Ingredients: (Pumpkin Spiced and Iced Cookies)

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz.) 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts


Directions: (Pumpkin Spiced and Iced Cookies)

Preheat oven to 375° F. Grease baking sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Macadamia Nut White Chip Pumpkin Cookies

Ingredients: (Macadamia Nut White Chip Pumpkin Cookies)

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-ounce package) Premier White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted


Directions: (Macadamia Nut White Chip Pumpkin Cookies) 

Preheat oven to 350° F. Grease baking sheets.
Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoon onto prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Macaroon Squares

 

Ingredients: (Chocolate Macaroon Squares)

1 pkg. (18.25 oz.) chocolate cake mix
1/3 cup butter or margarine, softened
1 large egg, lightly beaten
1 can (14 oz.) Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 1/3 cups flaked sweetened coconut, divided
1 cup chopped pecans
1 cup (6 oz.) Semi-Sweet Chocolate Morsels


Directions: (Chocolate Macaroon Squares)

Preheat oven to 350° F.
Combine cake mix, butter and egg in large bowl; mix with fork until crumbly. Press onto bottom of ungreased 13 x 9-inch baking pan. Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well blended. Stir in 1 cup coconut, nuts and morsels.
Spread mixture evenly over base; sprinkle with remaining coconut. Bake for 28 to 30 minutes or until center is almost set (center will firm when cool). Cool in pan on wire rack