Peanut Butter and Chocolate Pull-apart

For Those Who Love Peanut Butter with Chocolate, This is Perfection!

Six Crescents are shaped into a Colorful Pinwheel




Chocolate Always Hits the Spot



Research in health benefits from chocolate was announced this summer in Switzerland, leaving every ordinary person feeling a bit less guilty about sneaking that extra brownie from the snack tray or that extra tidbit from the candy dish.

Molecules in cocoa credited for the “heart-healthy” benefits of certain cocoa and dark chocolate may also in the future help treat diabetes, strokes and vascular dementia, and could soon be available to pharmaceutical companies for development into new medications, scientists announced in Lucerne, Switzerland.

Chocolate has long been known to have heart-healing properties. From that first crush, often hitting youngsters barely past the tender age of toddlerhood, chocolate has always been well-known as the best prescription to cure a broken heart. A box of chocolate candy and a bouquet of flowers have also long been known as the best way to announce the tender feelings in a young man’s heart.

Chocolate is the favorite flavor selected for birthday cakes and rich decadent desserts.

Not only is chocolate wonderful in desserts, but chocolate has moved onto the main-meal dinner plate as well. Chocolate provides flavor benefits to a wide range of foods.

While the science and medical experts from around the world discuss the newest research regarding potential medical benefits from chocolate, kitchen experts closer to home can try out a few new ways to enjoy the benefits of chocolate on their own dinner tables tonight.


Warm Chocolate-Coffee Cake

6 ounces semi-sweet chocolate

4 ounces butter

2 shots espresso

1/2 cup Starbucks Coffee Liqueur

3 whole eggs

3 egg yolks

1/2 cup sugar

4 1/2 tablespoons flour, heaped


Preheat oven to 400F. Cut chocolate into small pieces. Do the same for the butter. Melt chocolate, butter, espresso and coffee liqueur together in a double boiler.

Using an electric mixer, beat whole eggs, egg yolks and sugar until fluffy (about 5–6 minutes).

When the chocolate and butter mixture is melted, combine with the egg mixture (make sure to add chocolate to eggs and not the reverse).

Add flour and mix batter well.

Place batter into six 4-ounce aluminum ramekins that have been well-buttered and floured, and bake for 10–12 minutes in preheated oven. (Make sure not to overcook so that you have a deliciously soft molten cake).

Serves 6

Serve with whipped cream. Garnish with sliced strawberries or mint leaves or drizzled with coffee liqueur.

Courtesy of Starbucks Coffee Liqueurs


Crumb Cake Muffins



3/4 cup applesauce

1/3 cup packed brown sugar

1/3 cup vegetable oil

1 egg

1 cup flour

2/3 cup graham cracker crumbs

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

12 paper cupcake liners

1 12-cup muffin pan


1/4 cup flour

2 tablespoons packed brown sugar

3 tablespoons butter

1/4 teaspoon cinnamon

1 tablespoon confectioner’s sugar

Message Boards:

1 bag M&M’S® Brand MINIS Milk Chocolate Candies

1 cup vanilla frosting

3 full-size graham crackers

12 graham sticks

Resealable plastic bag


Preheat oven to 350 degrees. Line the muffin pan with the paper cupcake liners.

Combine the applesauce, brown sugar, vegetable oil and egg in a medium bowl, whisking lightly with a fork. Blend in the flour, graham cracker crumbs, baking powder, baking soda and cinnamon. Mix 1 cup of chopped SNICKERS® Brand MINIS. Divide the batter evenly between the prepared muffin cups.

Mix the topping ingredients until crumbly. Sprinkle the crumbs evenly on top of the muffins.

Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, cut each graham cracker into 4 rectangles. Spoon vanilla frosting into the resealable plastic bag and snip off a corner. Pipe an inspirational message on each rectangle. Use dots of frosting to attach M&M’S® Brand MINIS® Milk Chocolate Candies along the outside edges of each cracker.

Insert one end of a graham stick into the center of each muffin. Pipe a dollop of icing on the top of the stick, and attach a message board.

Makes 12 muffins

Courtesy of Masterfoods USA


Triple Chocolate Gingerbread


1 package chocolate cake mix, any variety
1 package  (4-serving size)  chocolate flavor instant pudding and pie filling mix
4 eggs
1 tablespoon McCormick Ground Ginger
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle:
1 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon McCormick Pure Vanilla Extract


Preheat oven to 350F.  Spray 10-cup bundt pan with non-stick baking spray with flour.

Beat all ingredients except chocolate chips in large bowl with electric mixer on low speed until just moistened, scraping side of bowl frequently.  Beat on medium speed 2 minutes or until well blended.  Stir in chocolate chips.  Pour into prepared pan.

Bake at 350F for about 50 minutes or until cake pulls away from side of the pan and cake springs back when touched lightly.  Cool on cake rack for 15 minutes.  Invert cake onto cooling rack and remove pan.  If cake sticks to pan, loosen it from side of pan with long skewer or knife.  Cool completely.

White Chocolate Drizzle:  Combine white chocolate chips with milk; microwave on 70% power 1 minute.  Stir.  If necessary, repeat microwave process in 10-20 second intervals, stirring after each interval, until morsels have melted and mixture is smooth.  Stir in vanilla.  Drizzle over cooled cake.  (If prepared in advance, drizzle will harden in the bowl while cake is cooling, so prepare just before spooning over cake).

Courtesy of McCormick


Blonde Brownies

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups packed brown sugar

3/4 cup (1 1/2 sticks) butter or margarine, softened

3 large eggs

1 teaspoon vanilla extract

2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

Preheat oven to 350 F. Grease 15 x 10-inch jelly-roll pan.
Combine flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
Bake for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.

Courtesy of NESTLÉ USA


Nesquik Neapolitan Pound Cake

1 package (8 ounces) cream cheese

4 large eggs

1 package (18.25 ounces) white cake mix

3/4 cup milk

3/4 cup Double Chocolate Flavor NESTLÉ NESQUIK Calcium Fortified Powder

3/4 cup Strawberry Flavor NESTLÉ NESQUIK Calcium Fortified Powder

Powdered sugar (optional)

Preheat oven to 350° F. Grease and flour 10-inch, 12-cup fluted tube pan.
Beat cream cheese and eggs in large mixer bowl until smooth. Beat in cake mix alternately with milk. Beat on high speed for 2 minutes (batter will be thick). Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik. Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
Spoon strawberry batter into prepared pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely; spoon chocolate batter over white batter.
Bake on center oven rack for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar.
Servings: 16

Courtesy of NESTLÉ USA


Peanut Butter and Chocolate Pull-apart

Makes 12 Rolls / Two “Pinwheels”



4 to 4-1/2 cups all-purpose flour

1/2 cup sugar

2 envelopes Fleischmann’s RapidRise Yeast

1 teaspoon salt

1 cup milk

1/2 cup water

1/2 cup creamy peanut butter

Peanut Butter Filling

1 cup semisweet chocolate morsels

1/4 cup creamy peanut butter


Chocolate Glaze

1 cup powdered sugar, sifted

2 tablespoons cocoa powder*

1 to 2 tablespoons milk


In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt.  Heat milk, water, and peanut butter until very warm (120°F to 130°F).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Divide dough in half; roll each to 14-inch circle.  Cut each into 6 wedges; place Peanut Butter Filling at wide end of each wedge.  Beginning at wide end, roll up tightly; curve to form crescent.  Arrange 6 crescents, seam sides down, spoke fashion, on greased baking sheet.  Pinch ends at center to seal.  Repeat with remaining crescents on separate sheet.

Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 15 to 20 minutes or until done.  Remove from sheets; cool on wire racks.  Drizzle with Chocolate Glaze.

Peanut Butter Filling:  In a medium bowl, combine chocolate morsels and peanut butter.  Stir to blend.

Chocolate Glaze:  In a small bowl, combine powdered sugar, cocoa powder, and milk.  Stir until smooth.

If desired, substitute 2 tablespoons creamy peanut butter.

Courtesy of Fleischmann’s


Chocolate Chip Coffee Cake


3 cups all-purpose flour

1/3 cup sugar

2 packages Fleischmann’s RapidRise Yeast

1 teaspoon salt

1/2 cup milk

1/2 cup water

1/2 cup butter or margarine

2 large eggs

3/4 cup semi-sweet chocolate morsels

Chocolate Nut Topping (recipe follows)


In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.  Heat milk, water and butter until very warm (120 to 130F).  Gradually add to dry ingredients.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  Stir in chocolate morsels and remaining flour to make a soft batter.  Turn into greased 13 x 9 x 2-inch baking pan.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400F for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping.  Return to oven and bake additional 10 minutes or until done.  Cool in pan for 10 minutes.  Remove from pan; cool on wire rack.

Chocolate Nut Topping:  In medium bowl, cut 1/2 cup butter into 2/3 cup all-purpose flour until crumbly.  Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.

Courtesy of Fleischmann’s


Individual Chocolate Espresso Soufflés

Makes 8 servings

Nonstick cooking spray

2 tablespoons granulated sugar

1/2 cup Nestlé Toll House Baking Cocoa

1/2 cup hot water

3 tablespoons instant coffee granules

2 tablespoons butter

3 tablespoons all-purpose flour

2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Fat Free Milk

3/4 cup granulated sugar, divided

4 large egg whites

Pinch of salt

Powdered sugar


Preheat oven to 375F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons granulated sugar.

Combine cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, 1 minute. Stir in evaporated milk and 1/2 cup granulated sugar. Cook, whisking frequently, 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

Beat egg whites and salt in small mixer bowl until soft peaks form. Gradually beat in remaining granulated sugar until stiff peaks form. Fold 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.

Bake 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

Courtesy of Nestlé Carnation Milks


Chicken Mole

4 tablespoons olive oil
2  cloves garlic; minced
6 chicken thigh/leg quarters
1 onion; chopped
1 green pepper; chopped
3 teaspoons canned pimento; chopped
2 large tomatoes; peeled, seeded, and chopped
2 tablespoons chili powder
2 1/2 cups  chicken broth
1/4 cup slivered almonds
1/4 cup  raisins
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
grated rind of 1 orange
2 squares bitter chocolate, chopped
1/4 cup light rum

In casserole, heat oil and cook garlic for a few moments to flavor the oil;
add chicken and brown. Remove chicken.

In remaining fat, cook onion, green pepper, pimento, and tomato over low heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over chicken pieces.
Bake, covered, at 350 F for 1 hour, or until chicken is tender.
Warm rum, ignite it, and pour over contents of casserole; allow to stand
for a few minutes.




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