Directions

• COMBINE milk, pumpkin, Abuelita chocolate and sugar in large saucepan. Whisk until well combined. Cook over medium-low heat, stirring constantly, for 5 to 8 minutes or until thickened and hot, but not boiling. Remove from heat. Strain, if desired. Serve hot.
• SERVING SUGGESTIONS: This fragrant atole is wonderful with pan dulce or tamales.

Directions

• PREHEAT oven to 350° F. Move oven rack to lowest position. Spray a 10-inch bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
• HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
• MIX egg yolks, sweetened condensed milk and evaporated milk in large bowl until well blended.
• PREPARE cake mix batter according to package directions.
• POUR egg and milk mixture over caramel. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
• BAKE for 50 to 60 minutes or until wooden pick inserted in middle comes out clean. Remove pan from water. Let cool before inverting cake onto a serving dish.
• Cook's Tip: For a firmer flan, use 3 large whole eggs in place of egg yolks.

Directions

• COMBINE 1 tablespoon Abuelita chocolate, sugar and cinnamon in small bowl; set aside.
• SIFT flour, remaining 3/4 cup Abuelita chocolate, baking powder and salt into large bowl.
• BLEND vegetable shortening into flour mixture using your hands until well mixed with no large lumps. Add water and mix. Knead dough for 5 minutes until smooth.
• DIVIDE dough into 54 balls using a rounded tablespoon (about 1½ inches in diameter or the size of a large walnut). Cover the dough balls with a clean cloth; let rest for 20 minutes.
• ROLL out each ball on a lightly floured board until about 4½ to 5 inches in diameter and 1/8-inch-thick.
• HEAT oil in a large heavy skillet or pot to 350° F to 375° F. Deep fry fritters in small batches in the hot oil for 30 seconds on each side or until puffed up slightly. Remove and drain on paper towels.
• SPRINKLE reserved Abuelita mixture over fritters as soon as you remove them from the skillet. Sprinkle with sparkling sugars, if desired.
• Cook's Tip: Serve fritters with piloncillo syrup. Combine ¾ cup piloncillo, also known as brown loaf sugar (or dark brown sugar), 1 ½ cups water and a cinnamon stick in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Bring to a boil and cook, stirring frequently for 10 to 15 minutes or until reduced by half and thick enough to coat the spoon; remove from heat, discard cinnamon stick and cool. Serve warm over fritters. For additional flavor, add a pinch of anise seeds to the piloncillo mixture before cooking.

Directions

• PREHEAT oven to 350° F.
• BEAT Abuelita chocolate and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour. Stir in oats.
• SHAPE dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Lightly flatten balls into circles.
• BAKE for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Cinnamon Vanilla Glaze.
• FOR CINNAMON VANILLA GLAZE:
  COMBINE 1 cup powdered sugar, 4 teaspoons milk and 1/2 teaspoon vanilla extract and ¼ teaspoon ground cinnamon in small bowl; mix well.

Directions

• PLACE Abuelita, ice, milk and chocolate morsels in blender; cover. Blend until smooth. Serve immediately.

Directions

• PREHEAT oven to 325º F. Grease 9-inch springform pan.
• FOR CRUST:
  COMBINE cookie crumbs, butter and cinnamon in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack.
• FOR CHEESECAKE:
  COMBINE media crema and Abuelita in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth. Cool to room temperature.
• BEAT cream cheese, sweetened condensed milk and vanilla extract in large mixer bowl until creamy. Beat in eggs. Mix 1 cup of plain cream cheese mixture with Abuelita mixture; set aside.
• POUR plain cream cheese mixture into prepared crust. Pour chocolate mixture over cream cheese mixture in pan. Swirl mixtures with a spoon, pulling plain cream cheese mixture up to the surface.
• BAKE for 1 hour, 15 minutes or until edges are set but center still moves slightly. Remove from oven; cool in pan on wire rack for 15 minutes. Refrigerate for several hours or overnight before serving. Remove side of pan. Top each serving with whipped cream; serve immediately.

Directions

• HEAT milk in medium saucepan over medium-high heat. Add Abuelita Chocolate; cook, stirring frequently with a whisk, for 5 to 7 minutes or until chocolate is dissolved. Stir in cayenne and cloves; let stand for 1 minute. Using a whisk or hand blender, whisk mixture until frothy. Serve hot.
• Cook's Tip: Sprinkle with cayenne pepper, if desired.

Directions

• BREAK up Nestlé Drumstick cones into blender. Add Abuelita chocolate and milk; cover.
• BLEND on high speed until Drumstick is fully blended and mixture is smooth. Top with whipped cream and nuts, if desired.

Directions

• PREHEAT oven to 350° F. Line 12 muffin cups with cupcake liners.
• COMBINE hot cocoa mix, Nesquik, flour, morsels and baking powder in a medium bowl; mix well. Combine oil, eggs and sour cream in a small bowl. Mix egg mixture into cocoa mixture; mix until thoroughly combined. Pour batter evenly into cupcake liners.
• BAKE for 20 to 25 minutes or until wooden pick inserted in cupcakes comes out clean. Cool completely. Frost with frosting or follow directions to make snowman cupcakes.
• DECORATING DIRECTIONS:
  FROST cooled cupcakes with frosting. Top with coconut.
• DAB bottom of strawberries or gumdrops with frosting. Place on top of cupcakes to form hats.
• FORM the eyes, nose and mouth by placing a small amount of frosting on Nerds colors of your choice and adhere to the top of the cupcakes.
• Cook's Tip: Coat the chocolate morsels in the dry ingredients to prevent them from settling to the bottom of the cupcakes during baking.