Breakfast Treats - International Delight

That’s what the holidays are made of.”
International Delight makes it easy to create
unique recipes with your favorite seasonal flavors,
like pumpkin pie, peppermint candy and hot
chocolate. How yummy does that sound?
We’ve put together some of our all-time favorites
to get you started, but there’s really no limit to
what you can do with a little imagination and a
splash of I.D. So grab a cup of coffee, check out
the recipes and pick one to try!
For even more ways to use your favorite I.D.
flavors this holiday season, visit our recipe page
at www.internationaldelight.com/recipes or our
Pinterest page, www.pinterest.com/indelight.
Contents
Breakfast Treats
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Neapolitan Scones
Delightful French Toast Casserole
Peppermint Pattie Pancakes
Pumpkin Spice French Toast
1
2
3
4
Delightful Drinks
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Caramel Apple Cider
Peppermint Pattie Hot Cocoa
Pumpkin Pie White Hot Chocolate
Gingerbread Hot Chocolate
Yummy Desserts
5
6
7
8
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Peach Skillet Cinnamon Rolls
9
White Chocolate Cranberry Delight
10
Caramel Pumpkin Pie Milkshake 11
Peppermint Mocha Chocolate Mug Cake
12
Mexican Hot Chocolate Cookies
13
Cinnamon Roll Tea Cookies
14
Copycat Pineapple Whip
15
Delightful Whip for Pumpkin Pie
16
Neapolitan Scones
Breakfast Treats
Combining strawberry, vanilla and chocolate
into one delicious treat.
Ingredients
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4 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, frozen
1/2 cup fresh strawberries, diced small
1/2 cup semisweet mini chocolate chips
1/2 cup I.D. French Vanilla coffee creamer
1 egg
Sparkling sugar for garnish (optional)
Instructions
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Preheat the oven to 350° F. Combine flour, sugar, baking powder,
baking soda and kosher salt in a large bowl. Use a whisk to mix well.
Using a box grater, grate frozen butter onto a plate, then pour
into the flour mixture. Whisk again to evenly distribute the butter
throughout. Add strawberries and chocolate chips and use a spatula
to mix in gently. Measure out creamer into a large measuring
jug. Crack egg into the creamer and whisk to break the egg and
completely mix it into the creamer. Add the egg-creamer mixture
to the flour-butter mixture and lightly stir until just combined. Turn
out the dough onto a floured surface and pat into a disc about 8" in
diameter and 3/4" thick. Using a knife dipped in flour, cut the disc
into 8 triangles. Separate the triangles. You can shape them into
rounds or bake them as triangles. It’s your choice. Bake for 27–29
minutes, until scones are slightly golden.
*Recipe from Bluebonnets & Brownies
1
Delightful French Toast Casserole
Breakfast Treats
Pop this yummy dish in the oven just before your friends arrive for brunch.
They’ll be greeted by aromas of French bread and brown sugar. Yum!
Ingredients
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1/4 cup (4 Tbsp) butter or margarine,
melted
3/4 cup packed light brown sugar
1 loaf of French bread sliced or cubed *
6 eggs (beaten)
1 cup milk **
1 cup I.D. Cold Stone CreameryTM
Sweet Cream coffee creamer***
1/2 tsp cinnamon
Several slices precooked bacon
(optional)
Instructions
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In a small bowl, whisk together melted butter and brown sugar. Spread
into the bottom of a 13" x 9" baking pan. Layer the sliced or cubed
bread over the brown sugar mix in the pan. In a large bowl, whisk
together the eggs, milk, creamer and cinnamon. Pour over the bread.
Cover the baking dish and refrigerate overnight or at least 4 hours.
Before baking, top with precooked bacon (optional). Bake at 350º F
for 30–35 minutes and serve.
*Recipe from A Few Short Cuts
* Gluten Free: Substitute your favorite gluten-free bread.
** Dairy Free: Substitute your favorite dairy-free milk substitute.
*** International Delight is lactose free but not dairy free. You can substitute your
favorite milk alternative and a teaspoon of vanilla for the creamer.
2
Peppermint Pattie Pancakes
Breakfast Treats
These pancakes aren’t just pretty, they’re pretty darn delicious!
Ingredients
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1 box instant pancake mix
Eggs, milk and vegetable oil in required
amounts for pancake mix
Red food-coloring
1 bag of peppermint chocolate chips
1/4 cup I.D. Peppermint Mocha
coffee creamer
Instructions
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Pancakes
Divide dry pancake mix into two equal portions. Make one half
according to the directions on the box for the regular pancakes.
For the other half, add 24 drops of red food-coloring and 1/4 bag
of peppermint chocolate chips to the mix.
Syrup
Pour half a bag of chocolate chips and I.D. coffee creamer into
a microwave-safe dish. Heat in microwave in 30-second increments
until the chocolate is melted and smoothly blended with the coffee
creamer, stirring as needed. Pour directly over the pancakes.
*Recipe from Midwestern Moms
3
Pumpkin Spice French Toast
Breakfast Treats
Adding pumpkin flavor to French toast is so delicious and easy,
you’ll wonder why you never thought of it before.
Ingredients
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1 cup packed brown sugar
1/2 cup butter
2 Tbsp water
1 large can sliced peaches, drained
(29 oz)
12 slices day-old French or Italian
bread (3/4-inch thick)
5 eggs
1-1/2 cups I.D. Pumpkin Pie Spice
coffee creamer
1 Tbsp vanilla extract
Ground cinnamon, sprinkled
Whipped cream (optional)
Syrup (try real maple syrup!)
Instructions
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In a saucepan, bring brown sugar, butter and water to a boil. Reduce
heat and simmer for 10 minutes, stirring frequently. Pour into a
greased casserole dish and top with peaches. Arrange bread over
peaches. In a bowl, whisk together eggs, I.D. and vanilla. Pour mixture
over bread slowly. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Sprinkle the
cinnamon on top. Cover and bake at 350º F for 20 minutes. Uncover
and bake for an additional 25–30 minutes or until the bread is golden
brown. Top with whipped cream and syrup.
*Recipe from Faithful Provisions
4
Caramel Apple Cider
Delightful Drinks
When fall brings a little chill to the air, there’s nothing like
spiced hot apple cider to warm your tummy.
Ingredients
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2 cups apple cider
1/4 cup I.D. Cold Stone CreameryTM
Sweet Cream coffee creamer
1/4 tsp cinnamon
Whipped cream
Caramel topping
5
Instructions
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Combine apple cider and cinnamon in a small pot and bring to a boil.
Once it has come to a boil, remove from heat and pour in cream.
Stir and allow to cool for two minutes. Pour into glasses and top with
whipped cream and caramel topping. If desired, you can decorate
the top of the cup by dipping in caramel and then cinnamon sugar.
*Recipe from I Heart Nap Time
Peppermint Pattie Hot Cocoa
Delightful Drinks
This cocoa recipe is totally over the top, and we’re not just
talking about the layer of Marshmallow Fluff!
Ingredients
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I.D. York® Peppermint Pattie or
Peppermint Mocha coffee creamer
Hot cocoa mix
Marshmallows or Marshmallow Fluff
(optional)
Peppermint stick (optional)
Instructions
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Make your hot cocoa as usual. Add 1 Tbsp of I.D. and stir. Drop in a
dollop of Marshmallow Fluff or a handful of mini marshmallows and
top off with a peppermint candy cane.
*Recipe from Seven Thirty Three
6
Pumpkin Pie White Hot Chocolate
Delightful Drinks
If you like lots of creamy I.D. in your coffee, this rich hot
chocolate recipe is for you.
Ingredients
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2 Tbsp white chocolate pieces
(1 per cup, heaped)
1 Tbsp pumpkin purée (heaped)
1/2 cup I.D. Pumpkin Pie Spice coffee
creamer
2 cups half & half
Heavy whipping cream (whipped)
Hot water
Cinnamon
7
Instructions
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Put the broken pieces of white chocolate into a hot chocolate mug.
Put just enough boiling water in the mug to cover the chocolate and
stir. In a saucepan, bring the half & half, I.D. and pumpkin purée to
a boil, stirring constantly so that a skin doesn’t form on top. Once
boiling, remove from heat and pour into the mug. Stir to combine
with the melted chocolate.
Top with freshly whipped cream and cinnamon.
*Recipe from Tonya Staab
Gingerbread Hot Chocolate
Delightful Drinks
Remember dipping gingerbread cookies in hot chocolate when
you were a kid? We sure do.
Ingredients
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Hot chocolate mix
I.D. Gingerbread Latté coffee creamer
Instructions
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Mix in 1 Tbsp of I.D. Gingerbread Latté creamer for each 8 ounces
of hot chocolate.
*Recipe from A Few Short Cuts
8
Peach Skillet Cinnamon Rolls
Yummy Desserts
This yummy, gooey cinnamon roll recipe makes a super lunchbox treat. (Just be sure to pack some extra paper napkins!)
Ingredients
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2 (8 oz) cans seamless crescent roll
dough
1/4 cup butter, melted
2 cups fresh peaches, peeled and diced
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp cornstarch
3/4 cup powdered sugar
2 Tbsp I.D. French Vanilla coffee
creamer
Instructions
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Rolls
Preheat oven to 350º F. Grease a cast iron skillet and set aside. Roll
out one crescent roll dough to roughly a 13" x 7" rectangle. Brush half
of the butter over dough. In a small bowl, combine peaches, sugar and
cinnamon. Spread half of the fruit over butter. Roll up dough jellyrollstyle starting with the long edge. Pinch seam and edges. Repeat with
second crescent roll dough, remaining butter and remaining fruit.
Cut each dough log into 6–8 rolls. Place rolls cut side up in skillet.
Bake for 25–30 minutes or until golden brown. Remove and let rolls
cool until they are cool to the touch.
Glaze
Combine powdered sugar, creamer and cornstarch in a bowl. Drizzle
over rolls.
*Recipe from Lemons for Lulu
9
White Chocolate Cranberry Delight
Yummy Desserts
This cake is a delicious and beautiful work of art. If you make
one, better take a picture fast before it’s gone!
Ingredients
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Mousse
1 12-oz bag of white chocolate
morsels (about 1-1/2 cups)
1/2 cup I.D. White Chocolate Mocha
coffee creamer
1 cup sour cream
8 oz Cool Whip® or other frozen
whipped topping. Thaw beforehand.
Cake
2 frozen pound cakes, about 20 oz
each
2/3 cup cranberry juice concentrate
1/4 cup lemon juice
Vanilla-flavored almond bark
(for topping/garnish)
Cookware
Springform pan
Instructions
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Mousse
Combine white chocolate morsels and I.D. coffee creamer in a microwave-safe
bowl. Nuke it for 1–2 minutes until it’s melted and smooth. Stir often to keep it
from burning. If you don’t have a microwave, you can set up a double boiler on the
stove top. (Be careful, the steam will be hot!) Once the mousse is slightly cooled,
whisk in sour cream and then the whipped topping. Set aside.
Cake
Trim the crusts off the pound cake and throw into a bowl. Using your hands, crush
and smoosh (official term) the crust until you get a nice doughy consistency.
Lumps are okay, but not too big. Press the crust into the springform pan, making
a flat crust along the bottom of the pan. Slice remaining pound cake. You want
slices about 1/8 inch thick — not too thick! You want about 60 pieces when you’re
all done. Mix together cranberry juice and lemon juice in a bowl. Take 1/4 of the
mousse and spread a layer over the crust in the springform pan. Spread it evenly.
Add the first layer of pound cake by arranging about 20 slices on the mousse
layer, overlapping slightly. Brush the layer of pound cake with your cranberry juice
solution. Add another layer of mousse! Repeat this two more times, ending with
cranberry juice and remaining mousse. Refrigerate one hour
Topping
Make chocolate shavings for the top by slightly warming up the chocolate. Take
almond bark blocks and microwave for 20 seconds — do not melt, just soften. Then
use a potato peeler to peel small curls of chocolate off. Sprinkle on top of cake.
*Recipe from Queen Bee Coupons
10
Caramel Pumpkin Pie Milkshake
Yummy Desserts
Celebrate the season with this delectable milkshake that tastes
just like pumpkin pie!
Ingredients
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1 cup I.D. Pumpkin Pie Spice coffee
creamer, plus more if needed
2 cups vanilla ice cream*
3/4 cup pumpkin purée
1/2 cup caramel dessert sauce
2 graham crackers, crushed
Freshly whipped cream
11
Instructions
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Add the creamer, ice cream, pumpkin and caramel to a blender and
blend on low speed just until combined. Add more creamer if needed.
Stir in graham crackers. Spoon into cups and serve with a dollop of
whipped cream.
*Recipe from Cinnamon Spice & Everything Nice
* In place of the vanilla ice cream and pumpkin purée, you can substitute 2 cups
pumpkin/pumpkin pie ice cream.
Peppermint Mocha Chocolate Mug Cake
Yummy Desserts
What’s a mug cake? It’s cake you make in a mug! Delicious and
fun to serve at parties.
Ingredients
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Cake
4 Tbsp self-rising flour
4 Tbsp granulated sugar
2 Tbsp cocoa powder
2 Tbsp whole milk
1 Tbsp I.D. Peppermint Mocha
coffee creamer
3 Tbsp vegetable oil
1 egg
1/2 tsp vanilla extract
2 Tbsp milk chocolate chips
1 Tbsp Andes Peppermint Crunch
baking chips
Instructions
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In a small mixing bowl, whisk together flour, sugar and cocoa powder.
Add milk, creamer, oil and egg. Whisk until combined. Add vanilla,
chocolate chips and peppermint chips. Mix until combined. Pour the
batter into a large microwave-safe coffee mug and microwave for 3
minutes. Note: The cake will rise a few inches above the mug while
cooking but will sink back into the mug when done. In a small mixing
bowl, whisk together powdered sugar and creamer until smooth. Pour
over the cake and top with whipped cream and peppermint chips.
*Recipe from Food Family & Finds
Topping
1/2 cup powdered sugar
1 Tbsp I.D. Peppermint Mocha coffee
creamer
Whipped cream
Sprinkle of Andes Peppermint Crunch
baking chips
12
Mexican Hot Chocolate Cookies
Yummy Desserts
Start a new holiday tradition with this sweet, mildly spicy cookie
inspired by the flavors of Mexico.
Ingredients
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Cake
1 box of devil’s food cake mix
1 tsp ground cinnamon*
2 tsp cocoa-chili spice blend**
2 large eggs
1/3 cup oil
Glaze
1 cup powdered sugar
3 Tbsp I.D. Cinnabon® coffee creamer
1 tsp ground cinnamon
2 tsp cocoa-chili spice blend**
Instructions
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Cake
Preheat oven to 350° F. Either by hand or with a mixer, gently combine
the cake mix and the spices till well blended. Next, add the two eggs and
the oil and stir till thoroughly mixed. Line a baking sheet with parchment
paper. Using two small spoons, scoop out small 1- to 2-inch pieces of dough
and drop them, evenly spaced, onto your baking sheet. Alternate method:
Roll the scoops of dough between your clean hands to make a ball and then
place each ball on the cookie sheet (evenly spaced). Bake for 9–10 minutes.
Do not over bake! Remove the pan from the oven and allow the cookies to
deflate and cool slightly before moving to wire rack to finish cooling.
Glaze
Gently combine the spices with the powdered sugar and then add the 3
tablespoons of I.D., mixing on high till completely smooth. Pour the glaze
into a pastry/piping bag (with a small circle tip attached) or a squeeze bottle.
Pipe or squeeze the glaze over the cookies in a back and forth motion. Allow
the glaze to set on the cookies before plating or packaging for gifts.*** Store
in an airtight container.
*Recipe from Following In My Shoes
* We use Roasted Saigon Cinnamon, but regular ground cinnamon will work.
** Cocoa-chili spice blend can be found in the spice aisle. If you cannot find it in your
grocery store, you can create your own with baking cocoa and ground chipotle powder or
ground cayenne powder (4:1 ratio).
13
*** If packaging in boxes or tins for gift giving, place a layer of parchment paper in between
cookie layers to avoid having the cookies stick to one another.
Cinnamon Roll Tea Cookies
Yummy Desserts
Inspired by elegant European tea cookies, but with a deliciously
sweet American touch!
Ingredients
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Tea Cookies
2 cups all-purpose flour
2 Tbsp brown sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp (3 oz) cold unsalted butter
1/2 cup cinnamon chips
3/4 cup I.D. Cinnabon® coffee creamer
Glaze
1 cup powdered sugar
2-1/2 Tbsp I.D. Cinnabon coffee creamer
Instructions
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Tea Cookies
Preheat oven to 425° F. In a medium mixing bowl, combine the flour,
brown sugar, baking powder and salt. Cut butter into small 1/2" cubes
and add to the flour mixture. Using a pastry blender or two butter
knives, cut the butter into the flour mixture until the butter pieces
are pea-sized. Add the cinnamon chips and Cinnabon coffee creamer;
stir until fully combined. (Note: The dough will be fairly sticky.)
Turn the dough out onto a well-floured countertop and shape into
a rough square approximately 1/2"–3/4" thick. Using a round cookie
cutter, cut the dough into circles. Place cookies on a parchment-lined
sheet pan.
Bake at 425° F for 14–16 minutes, or until tops of cookies just begin to
turn light golden brown. Allow cookies to cool before adding glaze.
Glaze
Whisk together the powdered sugar and I.D. until smooth. Using
a pastry bag or a plastic sandwich bag with one corner snipped off,
drizzle the glaze over the warm cookies.
*Recipe from 52 Kitchen Adventures
14
Copycat Pineapple Whip
Yummy Desserts
Want to pretend you’re in the tropics when the weather turns
cold? Think pineapple, banana and French Vanilla I.D.!
Ingredients
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2 overripe bananas, sliced and frozen
3 cups chopped frozen pineapple
(about 1 pound)
3/4 cup I.D. Sugar-Free French Vanilla
coffee creamer
3/4 cup Silk Unsweetened Vanilla
Almondmilk (or Silk Vanilla
Coconutmilk or dairy milk)
Instructions
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Place all ingredients in a food processor. It helps if the frozen fruit
are not in chunks, so be sure to break them up before adding them.
Run the food processor until smooth. This will take several minutes.
You will probably need to open it up a few times to break up any
chunks that form and make sure the frozen fruit is under the blades.
Eventually it will become smooth like a cross between soft-serve ice
cream and a thick milkshake. Serve immediately in small glasses or
cups. Freeze leftovers if you have any. It freezes hard, so leave it on
the counter for a few minutes or microwave it for a few seconds to
get it to soft-serve consistency.
*Recipe from Crazy for Crust
15
Delightful Whip for Pumpkin Pie
Yummy Desserts
This recipe is one of the most versatile ways to use I.D. around the holidays. We
like to make it with Pumpkin Pie Spice I.D., but feel free to try your favorite flavor!
Ingredients
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1 cup heavy whipping cream, cold
1/2 cup I.D. , any flavor, chilled
16
Instructions
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Combine whipping cream and I.D. in a bowl and whip at high speed
with an electric mixer until thick and spreadable. Do not overbeat
once the desired consistency is reached.
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COLD STONE CREAMERY, the Medallion design and Sweet Cream are trademarks of Cold Stone Creamery, Inc., used under license by WhiteWave Foods.
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