a trEATs affair treats, travel & eats 2017-10-12T20:07:08Z http://atreatsaffair.com/feed Roxana http://atreatsaffair.com/ <![CDATA[Pumpkin cupcakes with caramel frosting recipe]]> http://atreatsaffair.com/?p=33290 2017-10-12T20:07:08Z 2017-10-12T20:07:08Z Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert! I’ve been craving all things pumpkin for a couple of weeks now but since mother nature keep the temperatures mid 80’s until yesterday, I couldn’t talk myself into fall baking. And...

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Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

I’ve been craving all things pumpkin for a couple of weeks now but since mother nature keep the temperatures mid 80’s until yesterday, I couldn’t talk myself into fall baking.

And I feel cheated because I’ve already seen Christmas decorations at the store and now I want to bake all the cookies in the world.

Between pumpkin and cookies, what would you choose? For now, I choose pumpkin but don’t blame me if Christmas cookies come next.

Speaking of pumpkin baking, these pumpkin cupcakes are to die for!!! They are light, flavorful and incredibly moist despite the fact that I did not use any oil. What’s the secret ingredient? Come closer and I’ll tell you!

Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

Pumpkin puree and International Delight coffee creamer are my secret ingredients for these cupcakes. Pumpkin puree makes baked goods soft and moist and in this recipe that is increased by the addition of the creamer as well.

Please note you only need 1/2 cup pumpkin puree, not an entire can! You can use the remaining pumpkin puree to make these pumpkin cheesecake bars!

I’ve been baking with International Delight coffee creamer for a couple of years now, but I have to tell you, the recipe for these pumpkin cupcakes is definitely in top 5.

In addition to the 2 mentioned ingredients, you’ll need the basic – butter, sugar, eggs, flour, baking powder and of course pumpkin pie spice. You can use your own mix or store bought, whatever you prefer.

Keep in mind that you need to have the butter and eggs at room temperature otherwise, you’re either going to have lumps in your batter, or you will overmix it resulting in dry cupcakes and nobody wants that!

Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

For the caramel frosting, you’ll need more butter, dark brown sugar, milk, vanilla extract and powdered sugar.

I suggest starting the frosting as soon as you take the cupcakes out of the oven. It takes about 45 minutes for the frosting, but don’t be scared! 30 minutes is cooling time!!

 

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Pumpkin cupcakes with caramel frosting recipe

Yields 12 cupcakes

Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

30 minPrep Time

25 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup butter, room temperature
  • 1 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (I used store bought)
  • 1/4 cup International Delight Pumpkin Pie Spice Coffee Creamer
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
  • Caramel frosting
  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside
  2. In a bowl mix the butter and sugar. Add the eggs, pumpkin spice, baking powder, and vanilla and mix until incorporated. Mix in the flour.
  3. Add the pumpkin puree and the International Delight® Pumpkin Pie Spice Coffee Creamer and mix until there are no lumps left. Set aside.
  4. Pour the pumpkin batter into the cupcake liners, Add 1 tbsp of cream cheese mix on top and with the help of a toothpick swirl it.
  5. Take to the oven and bake for 25 minutes or until done.
  6. Take out of the oven and let them cool until they are no longer hot to the touch.
  7. Caramel frosting
  8. In a medium size saucepan, melt 1 cup butter over low flame.
  9. Add the brown sugar and continue to cook until it reaches boiling point, stirring constantly.
  10. Stir in the milk and continue to cook until it boils again.
  11. Remove from heat. Add the vanilla extract.
  12. Let the mixture cool until lukewarm, about 30-40 minutes.
  13. Once cooled, gradually stir in powdered sugar.
  14. Frost the cupcakes.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[3 ingredients caramel candy cheesecake dip]]> http://atreatsaffair.com/?p=30286 2017-09-14T02:14:34Z 2017-09-13T22:42:03Z Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more! Halloween as a holiday is probably my least favorite holiday, but in the same time is one of my favorites as well. Confused? Let...

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Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more!

Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more!

Halloween as a holiday is probably my least favorite holiday, but in the same time is one of my favorites as well. Confused? Let me explain myself.

Growing up we did not celebrate Halloween. We were not even aware of this American holiday until few years before I moved here, and let’s face it, I wasn’t going to start dressing up in my late 20’s.

On the other hand, Halloween is one of my favorite holidays because I can buy as much candy as I want without getting the “look” from the cashier at the store.

I still have to find that holiday that allows me to buy 10-15lbs of butter without being ask “what are you going to do with this much butter?”

Anyhow, back to this 3 ingredients caramel candy cheesecake dip recipe. 

Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more!

I’m been dreaming about it for a couple of weeks now and have to say, Halloween and all the upcoming holiday parties is the perfect excuse to whip it up.

And with only 3 ingredients and 5 minutes of prep time, this cheesecake dip will be brought to all the parties I’m invited to.

Of course, this cheesecake dip can be made with so many flavors. Don’t like caramel, make chocolate! Wanna go seasonal? Make pumpkin candy cheesecake dip!  Or peppermint candy cheesecake dip!

There are so many candy possibilities! Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more!

Now that we’ve talked candy, and obviously you need cream cheese it’s time to talk about the third ingredient – International Delight coffee creamer!

For this candy cheesecake dip I used their caramel macchiato creamer but of course, you can use the pumpkin pie spice creamer or their peppermint mocha creamer if you’re planning on making this dip anytime soon.

No matter what flavor candy and creamer you decide to use, you should make this cheesecake dip asap!

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3 ingredients candy cheesecake dip recipe

5 minPrep Time

Save RecipeSave Recipe

Ingredients

  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup International delight coffee creamer
  • 1 cup to 1 1 /2 cups chopped candy

Instructions

  1. In a mixing bowl add the cream cheese and the coffee creamer. With the paddle attachment on, beat on low speed until light and fluffy.
  2. With a spatula, fold in the chopped candy.
  3. Spoon in a serving dish and enjoy.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[No bake chocolate pie recipe]]> http://atreatsaffair.com/?p=33238 2017-08-21T18:04:08Z 2017-08-21T18:04:08Z A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds! Nothing beats a cold creamy dessert during the hot summer weather. As much as I love baking, putting together a sweet...

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A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

Nothing beats a cold creamy dessert during the hot summer weather. As much as I love baking, putting together a sweet treat that looks and taste amazing without the need to turn the oven on is always a winner in my books.

And these little chocolate pies have gotten some amazing reviews this summer no matter whom I made them for!

It may have something to do with people always drawn to single serve treats or the fact that it calls for baking chocolate as one of the ingredients and not store-bought chocolate pudding mix.

Yes, this chocolate pie is so rich and decadent you’ll be asked to make it for every party, every get-together and just because you need a quick chocolate fix! 

 

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

If you’re not a fan of mini desserts (or you want thicker slices – shhh! I won’t tell!), you can make this pie into a traditional 9″ pie pan.

The only difference is the pie crust.

While for these mini chocolate pies I did not mix the graham crackers crumbs with butter, if you plan on having a 9″ pie I suggest mixing the crumbs with 1/3 cup melted butter before pressing them on the bottom and sides of the pan to make the crust. Refrigerate for 5-10 minutes while making the filling!

For the filling you need only 4 ingredients! Baking chocolate, cream cheese, powdered sugar and International Delight chocolate coffee cream! Don’t you just love when a recipe calls for ingredients you already have?

A note for the filling – when whipping it, it will seem runny, but do not panic. Once poured into the serving cups it will thicken and harden.

The chocolate mousse filling is so light and dreamy, Tiffany and I could not stop eating it!

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

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No bake chocolate pie recipe

Yields 6 mini-pies

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

10 minPrep Time

3 minCook Time

13 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 10 oz baking chocolate(sweetened or unsweetened or a combo of the two), chopped
  • 2 packages (8 oz each) cream cheese, room temperature
  • 1 cup powdered sugar
  • 2/3 cup International Delight chocolate coffee creamer
  • 1 1/2 cups graham crackers crumbs
  • 1 to 1 1/2 cups whipped cream
  • chocolate shavings

Instructions

  1. In a heatproof bowl add the chopped chocolate. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and gently stir until the chocolate is melted. Set aside to cool for a couple minutes.
  2. Meanwhile, in a mixing bowl add the cream cheese. With the whisk attachment on, whip the cheese until light and fluffy.
  3. Slowly stir in the powdered sugar and the melted chocolate.
  4. Last but not least whip in the coffee creamer. The filling will be a little runny, don't panic! It will harden in the fridge!
  5. Place approximately 1/4 cup graham cracker crumbs into 6 serving cups/dishes.
  6. Divide the chocolate pie filling between the serving cups.
  7. Refrigerate for a couple of hours.
  8. Just before serving, top each pie with whipped cream and chocolate shavings.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[Chocolate vanilla affogato recipe]]> http://atreatsaffair.com/?p=33220 2017-08-02T01:38:37Z 2017-08-02T01:38:37Z An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso! Now, what is an Affogato?  The word “affogato,” comes from the Italian word “affogare,” which means “to drown,” and that is exactly what this dessert is: gelato/ice cream drowned in freshly brewed espresso. Obviously, it is the easiest dessert...

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An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!
An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

Now, what is an Affogato? 

The word “affogato,” comes from the Italian word “affogare,” which means “to drown,” and that is exactly what this dessert is: gelato/ice cream drowned in freshly brewed espresso. Obviously, it is the easiest dessert ever! (store bought anything doesn’t count!)

While that is the original recipe, and some might argue with me, that sometimes simple is the best approach, this time a little chocolate syrup might change your mind.

You know what I say, there’s no such thing as too much chocolate!

An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

To make my chocolate vanilla affogato you need to start with the chocolate syrup.

I love the combination of the unsweetened chocolate and the sweetness of the International Delight Chocolate coffee creamer but you can use semi-sweet chocolate if you prefer.

In a heatproof bowl add 2 parts chocolate and 1 part coffee creamer, microwave in 30 seconds intervals until the chocolate is melted and smooth.

Set aside to cool for a couple of minutes. (you don’t want the gelato to melt right away before pouring the coffee)

An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

Once your chocolate syrup has been slightly cooled, pour some into serving glasses (or even bowl, whatever you prefer)

Top the syrup with 1-3 generous gelato scoops. The most common gelato used in affogato is vanilla, but you can use whatever flavor you prefer (or have handy).

Before the gelato starts to melt in the heat of the summer, top your sweet treat with a shot of freshly brewed espresso and finish with some more chocolate syrup.

Dig in!

An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

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Chocolate vanilla affogato recipe

Yields 4 affogatos

An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

5 minPrep Time

5 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 6 oz chopped chocolate (unsweetened or semi-sweet)
  • 1/2 cup International Delight Chocolate coffee creamer
  • 1 pint gelato
  • 4 freshly brewed espresso shots

Instructions

  1. Place 2 serving glasses/bowls in the freezer.
  2. In a heatproof bowl add the chocolate and coffee creamer. Microwave in 30 seconds intervals until the chocolate is melted. Stir to combine.
  3. Set aside to cool for a couple of minutes. (to speed things up you can refrigerate)
  4. Once the chocolate syrup is cooled, pour some in each of the 4 chilled glasses. (Save just a little syrup to drizzle over as finishing touches)
  5. Divide the gelato by dropping 1-3 scoops in each glass.
  6. Pour one espresso shot in each of the 4 glasses.
  7. Finish with the remaining chocolate syrup.
  8. Serve immediately.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[Chocolate coconut truffles recipe]]> http://atreatsaffair.com/?p=33202 2017-06-05T14:30:59Z 2017-06-05T14:30:59Z An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven! I’m a choco-coconut-aholic. Yes, that is totally a word! I love chocolate in all forms but what I love more than just chocolate is chocolate and coconut together! Chocolate coconut has been my...

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An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!
An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!

I’m a choco-coconut-aholic. Yes, that is totally a word!

I love chocolate in all forms but what I love more than just chocolate is chocolate and coconut together! Chocolate coconut has been my go-to combo for as long as I can remember, although I love pairing chocolate with other ingredients as well.

In all honesty, if you’ve been reading this blog for a while, you know that anything that involves copious amounts of chocolate and sugar is fine with me. Today we’re adding a very generous amount of coconut and just two more ingredients for good measure. YUM! 

An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!

To make these chocolate coconut truffles you need only a few ingredients. Obviously, you need coconut and sugar for the truffles, but you also need condensed milk and either vanilla or coconut extract. I opted for coconut extract so my truffles are bursting with coconut flavor.

In a mixing bowl, you combine all these ingredients and scoop coconut balls on a baking sheet. It’s very important to freeze the coconut truffles before dipping them in chocolate, otherwise, the will fall apart.

For the dipping chocolate, you need unsweetened chocolate and International Delight Almond Joy Coffee Creamer. It’s very important to use unsweetened chocolate to balance all the sweetness for the rest of the ingredients.

Refrigerate the truffles until the chocolate is set.

Store the truffles in the fridge, but keep in mind they are best served at room temperature (although I did not mind biting into a frozen chocolate coconut truffle to cool down!)

An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!

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Chocolate coconut truffles recipe

Yields 25-30 truffles

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla or coconut extract
  • 1 cup unsweetened chocolate chips
  • 1/4 cup International Delight Almond Joy Coffee Creamer
  • (toasted) coconut flakes for scattering on top of the truffles - optional

Instructions

  1. Line a cookie baking sheet with wax paper. Set aside.
  2. In a mixing bowl combine the shredded coconut, condensed milk, sugar and extract. Stir to combine.
  3. With a small ice-cream scoop, drop coconut balls onto the prepared cookie sheet and roll into uniform balls.
  4. Freeze for 2-3 hours.
  5. In a heatproof bowl add the chocolate and coffee creamer.
  6. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and stir until the chocolate has melted.
  7. One at a time, dip the coconut balls into the chocolate, tap off the excess and place the chocolate covered truffles onto a wire rack on on a clean cookie sheet lines with wax paper.
  8. Scatter toasted coconut or sprinkles on top of the truffles, if desired.
  9. Refrigerate until the chocolate is set.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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