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dessert recipes

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Is there anything better than Christmas morning? Thanksgiving is next week but I am seeing Christmas everywhere, now! It seems the entire world needs a little Christmas now because all of my neighbors have their holiday decorations up.

My mind has been on all things delicious and Christmas. I’m a hair away from putting up twinkling lights in my kitchen to give the holiday music playing just a little umph. I’m so in the holiday mood, that I’m planning Christmas cards and THIS year, I’m getting them ordered before the week of Christmas. Heck, I’ve even ordered and received our matching Christmas morning pajamas.

Obviously with all of this holiday spirit going on in my head and my heart, I had to make something to share with the people I love, especially the little ones. I don’t know about you but there is not much that my little girls love at the holidays more than chocolates and peppermint, so I made a recipe to provide sheer happiness to my girls.

I call it the Better than Christmas Morning Cake because…it just might be!

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Ingredients

½ cup boiling water

4 ounces German Chocolate, coarsely chopped

2 cups all-purpose flour

¼ cup cocoa

1-teaspoon baking soda

1-teaspoon salt

2 cups sugar

1 cup unsalted butter, softened

4 large eggs, separated

1-teaspoon vanilla

1-cup buttermilk

½ can sweetened condensed milk

7 ounces Peppermint International Delight

1 jar chocolate fudge

8 ounces heavy whipping cream

¼ cup sugar

1 box of Andes thin mints

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Directions

1.Preheat oven to 350 degrees F. Lightly coat two 9-inch cake pans with baking spray. Dust with flour and tap out any excess. Set aside.

2. In a medium heat-proof bowl, pour boiling water over German chocolate. Stir until smooth and set aside.

3. In another medium bowl, combine flour, cocoa, baking soda and salt. Set aside.

4. In large mixing bowl, use mixer on high to beat sugar and butter for 2 minutes.

5. Add egg yolks, one at a time, until well incorporated.

6. Reduce mixer speed to low and add chocolate mixture and vanilla.

7. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.

8. With clean mixer beaters, in a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half-cup beaten whites into batter.

9. Fold remaining whites into batter.

10. Divide batter into two pans. Bake on center rack for 35 minutes. Cool in pans on a wire rack for 15 minutes.

11. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk mixed with peppermint creamer evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with fudge topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

12. Spread whipped topping over top of cake. Sprinkle with Andes bits. Store covered in refrigerator.

13. Serve it to the ones you love, while listening to Christmas music under twinkling lights. Bonus points if you’re wearing matching pajamas!

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

What’s your favorite holiday recipe to make for your loved ones?

For more awesome recipes and ways to use your International Delight creamers, check out their Facebook and Pinterest page.

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

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pumpkin spice cheesecake, #PumpkinDelight, autumn, International delight, recipe, pumpkin

Pumpkin spice cheesecake is the epitome of autumn to me.

It encompasses all that is amazing about fall; the colors, the smells, the tastes and triggers the memories of coming home, being home and being loved.

Every fall, the world transforms into a menagerie of splendid shades of greens, yellows, ambers, browns and reds. The leaves are dying, but to me, it feels like the world is coming to life in all it’s vibrant glory. I was born in the fall and it holds a special place in my heart.

I live for the crispness of the cool autumn mornings, the soft afterglow of that illuminates the world on an autumn afternoon and the sky, ever clear holding court with all the stars in the heavens. There is nothing that I don’t like about autumn.

I love the warm colored clothes that we pile on layer after layer. I love the sound of leaves crunching beneath my feet as I walk through the park. The smells of chili and soups being made. I love my children running towards me with slightly red noses for hugs after school. I love cuddling in close to the Big Guy to stay warm. There isn’t really too much that I can say bad about autumn. I love it all.

I enjoy those last moments of clarity before the chaos of the holiday season begins. When I think of fall, I think of all the good things that are about to transpire; my birthday celebrated with loved ones, sipping coffee and making real connections with all the amazing friends who live in my computer at conferences, back-to-school, Halloween, pumpkin carving and trick-or-treating with my little girls, giggles echoing into the crisp night air.

I think of my niece’s first birthday party, I think of Thanksgiving and all of our family ( both sides) talking, laughing and bonding while the smells of turkey and pumpkin pie waft through our home. I get the warm fuzzies knowing that in just 3 short months, after months of rehearsals, my daughters will take the stage to perform in the Nutcracker. My heart is full and it leaps with joy each time they perform.

Autumn reminds me that Christmas eve is right around the corner. A night spent playing charades, exchanging hugs and hearing stories told to my girls from the lips of their Great Aunt Maxie and their Great Grandmother of their childhood in Canada. Seeing all that love and watching our girls excitedly force themselves to sleep contrary to what all the excitement of Santa dictates, knowing that the next day, there will only be more warmth.

I love receiving the homemade gifts that my girls hand make with love each year because I know the time, effort and love that goes into every second of it’s making. I love watching their faces as they open their gifts. The laughter and excitement. I love the big breakfast of gravy and biscuits or creme brûlée french toast. The smell permeates our home like an old familiar friend. And from there it’s another couple weeks of family, food and love and that is what these first crisp mornings of autumn remind me of.

I’ve already started craving all the autumn dishes, the warm fuzzy feelings, and so here is a recipe sure to make your stomach and your heart happy. It will satisfy.

International Delight Pumpkin Spice Cheesecake

pumpkin spice cheesecake, #PumpkinDelight, autumn, International delight, recipe, pumpkin

Ingredients

For the crust

  • 2 cups of graham cracker
  • 1 stick (8 tablespoons) butter, melted
  • 4 tablespoons sugar
  • 4 tablespoons brown sugar

For the filling

  • 12-ounces cream cheese, softened to room temperature
  • 10-ounces pumpkin puree
  • ¾ cup International Delight pumpkin pie spice creamer
  • 1 1-ounce package cheesecake-flavored instant pudding mix
  • 10-ounces of sweetened condensed milk
  • 1 12-ounce container Cool whip topping

Instructions

  1. Place the graham cracker crumbs in the bowl. Add the melted butter, sugar and brown sugar and combine.
  2. Spoon the crumbs into individual plastic cups (or into a 8 x8 casserole dish). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice creamer, and pudding mix. Beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are combined.
  5. Add the sweetened condensed milk and mix again until thoroughly combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in Cool Whip.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Spoon pumpkin mixture over the graham cracker crust and refrigerate until ready to serve.
  9. Garnish with drizzled caramel for an extra decadent dessert or with a dollop of whipped topping.
  10. Serve with a smile and enjoy.

pumpkin spice cheesecake, #PumpkinDelight, autumn, International delight, recipe, pumpkin

What is your favorite thing about the autumn season?

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

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Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

I have been compensated by #CollectiveBias and Nestle #NuestroSabor to share my thoughts and opinions on Nestle La Lechera Dulce De Leche Cheesecake and Nescafe Clasico. My opinions are always my own and cannot be bought if I haven’t tried it myself or don’t truly believe in it, love it or would not use it in my own home with my family, I will not support it on my site. ~ Deborah

September is Hispanic Heritage month and I cannot think of being Latina without thinking of my own abuelito, Grandfather, Manuel because he was my father’s father and, for me, he is where my Hispanic Heritage starts. He was where my story began.

When my grandfather became a father to his first son, my dad, he was already an older gentleman. My grandmother was his second wife. His first wife had died, leaving him with 3 nearly grown daughters. By the time I was born, he was already in his 70’s and by the time I met him, he was in his 80’s.

Don Manuel was once a strong, handsome rancher who was well respected in his community and did a lot to build the small town he lived and raised his children in Mexico. By the time I met my grandfather, he was a tiny, elderly man who I could look directly into his eyes. He was shrinking in stature but his heart and soul were big and beautiful, only to be outshined by the smile he reserved just for his grandchildren. I loved my grandfather for so many reasons but mostly for how he loved my papi.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

When we went to visit my abuelito in the summer, it was like transporting to another world and another time. For a little half-breed girl who was raised in Chicago, everything felt different but it was all worth it; the week long drive in a hot car sweating with my 5 brothers and sisters, the month out of my summer, the weird food and odd looks we got from people, every bit of it was worth it for one of his hugs. They were the best hugs, they felt like coming home, even though I was in a strange country.

A favorite memory of my grandfather, and it’s a consensus of my brothers, sisters and many cousins, is of my grandfather eating his pan con leche y café, every single morning of his adult life, maybe even his childhood. My grandfather worked his land until about 2 years before he died in his 9th decade. He broke horses until he fell and broke his hip in his 80’s. This man was a man amongst men. He was quiet, strong and kind and gentle. I never heard him ever say a mean thing about anyone, even when he had reason. But every morning, after milking the cows and before going back out to the fields, he brought fresh milk home and ate his pan con leche y café.

We used to giggle at him. This tiny, old man eating torn pieces of bread covered in fresh milk. Now that I think of it, we were just kids being kids. What was the difference between his pan con leche and our cereal? He would offer us a bite, every single time and we’d take a bite and scrunch up our faces because it wasn’t what we were used to eating. He would smile and we would giggle and we would do it again the next day, for the entire time we were there, every time we were there. Now, that I think of it, he must have waited for us to wake up and kept filling that bowl with pan con leche. That’s the kind of person he was. He’d do anything just to see us smile. He was a good man and whenever I think of pan con leche, or pan or leche, or café, my heart gets a warm fuzzy feeling and I can feel one of my grandpa’s hugs that I haven’t had in over 20 years. So, I decided to make a recipe to pay homage to that great man, Don Manuel Cruz. Te Amo, Abuelito.

Abuelito’s Dulce de Leche y Cafe Cheesecake

Ingredients

Nestle La Lechera Dulce de Leche Cheesecake Kit ( available at your local Walmart)

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

 

2 cups of prepared Nescafe Coffee

2 large eggs

12 ounces of cream cheese

4 tablespoons of butter

12 Alessi Biscotti Savoiardi Lady Fingers ( Cut in half)

 

Directions

Soak the cut lady fingers in the Nescafe until coffee is completely absorbed ( 5 seconds)

While Lady fingers are soaking, make the graham cracker crust from the kit and press into the bottom of a spring form pan.

Line the sides of the pan with all 24 Nescafe soaked lady fingers, to create the sides of the cheesecake crust.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

Follow directions on the La Lechera Dulce de Leche cheesecake mix.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

Pour the cheesecake filling into the spring form pan.

Cook for 30 minutes.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

Let cool for an hour.

Chill for 3 hours.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

When ready to serve, heat up La Lechera Dulce de Leche toppings and drizzle over top of cheesecake.

Remove cheesecake from spring form pan and serve by the slice. Enjoy.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

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International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

School is back in session. Thank goodness. Nope, that’s not just me sighing with relief my girls missed their friends and were bored. They like a good routine. Sure they like a week off here and there but they really missed seeing their friends. Which made me think, why not celebrate back-to-school with my girls, a few of their friends and some homemade ice cream.

I told the girls my idea and we got straight to planning our menu of homemade vanilla ice cream and salted caramel mocha whipped cream. I love adding flavored creamers to drinks other than just my coffee. There are few things 7 and 9-year-old girls love more than the marriage of smooth, creamy homemade ice cream and fresh made whipped cream, adding salted caramel and mocha was just the cherry on top..oh yeah, there has to be one of those too!

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Here is the simple recipe I used for homemade vanilla ice cream.

Ingredients

3/4 cup sugar

· 2 tablespoons cornstarch

· 1/8 teaspoon salt

· 1 1/2 cups Vitamin D whole milk

· 2/3 cup Fat Free French Vanilla

· 1 cup heavy whipping cream

· 1 egg yolk

· 2 teaspoons of vanilla extract

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Instructions

1. Whisk together sugar, cornstarch and salt in a large heavy saucepan. Gradually whisk in milk, International Delight Fat Free French Vanilla creamer and heavy whipping cream. Cook over medium heat and stir constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into whisked yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla extract. Cool for 1 hour and stir occasionally.

3. Place saran wrap directly on cream mixture, and chill 12 to 24 hours.

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Top with homemade Salted Caramel Mocha Whipped Cream.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Ingredients

1 ½ cup of heavy whipping cream

½ cup of International Delight Salted Caramel Mocha creamer (What? You thought I only used creamer for coffee and cocktails?)

¼ -1/2 cup of sugar (add sugar till your desired stiffness)

Instructions

Put heavy whipping cream and International Delight Salted Caramel Mocha creamer into a chilled mixing bowl.

Slowly add sugar as you blend with hand mixer on med. As whipped topping begins to stiffen, turn mixer up to high speed.

Garnish with 2 salted pretzel rods and a Maraschino cherry or two. Serve with love and enjoy all the giggles and squeals of back-to-school happy. Yes, I can’t believe it either but my girls seem to simply love being back in school. I guess my nerd gene didn’t skip a generation after all.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

By the way, we all tried this recipe out yesterday and we concur that it is equally delicious to both the adult and child’s palate. To be honest, I could eat the salted caramel mocha whipped cream all on it’s own….all.day.long!

This is a sponsored conversation written by me on behalf of International Delight.

The opinions and Salted Caramel Mocha Whipped Cream recipe are all mine.

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