Posts Tagged ‘white chocolate’
After 4 hours of surgery yesterday, my mom is doing well. Right after the surgery everything was well and she was feeling understandably tired. So far the doctor has been positive about the results of the surgery and the future. Hopefully I will hear more as the day goes on.
These cake batter hearts would be a really cute Valentine’s Day present to hand out. It’s like a jumbo sized white chocolate candy cup stuffed with cake batter, except it’s formed in a cookie cutter. After the candy has been devoured the cutters can be used to make festive cookies! It’s a two-for-one gift. These could also be made in silicone molds, such as petite or regular hearts. Just pop them out after they set and wrap in plastic or place in a cute bag.
One year ago: Pasta with Vodka Sauce
WHITE CHOCOLATE CAKE BATTER HEARTS
Makes about a dozen (depends on cookie cutter size)
Festive cookies cutters
16 oz. vanilla candy coating wafers or almond bark
1 cup dry white cake mix
2 cups powdered sugar
1/2 of a 14 oz. can sweetened condensed milk
4 Tbsp unsalted butter, melted
2 Tbsp sprinkles (I used festive colors)
- Line cookie cutters on parchment paper or aluminum foil greased with a little oil.
- In a large bowl, combine dry cake mix, powdered sugar, sweetened condensed milk and melted butter until thoroughly mixed. Fold in sprinkles. Cover with a damp paper towel to prevent mixture from drying.
- Melt candy coating or almond bark according to package directions. Place a couple spoonfuls into each cookie cutter and help spread evenly into the curves of the cookie cutter. Take a tablespoon of the cake batter candy and press into the candy mold. Spoon more melted candy on top and top with sprinkles. Place in the fridge to harden.
- Pop out and enjoy, or give as gifts!
Today my mother is having yet another surgery in attempts to put a stop to the remaining aneurysm behind her eye. About a year ago, she had surgery on the same one but in the end did not work. Obviously, we are all hoping this time will finally take care of it after first discovering about the two aneurysms a decade ago. Unfortunately, I yet again was unable to be there today but my brother was able to swing purchasing a flight last minute and will be there. I do think my package may have made it on time this round, as opposed to last year’s failed overnight shipment. And no I did not mail my mother a molten lava cake because that would’ve been a difficult thing to package. But in honor of Valentine’s Day and my mom’s (current) favorite color, I present to you these red velvet molten lava cakes.
RED VELVET MOLTEN LAVA CAKES
6 oz white baking chocolate
6 Tbsp unsalted butter, plus more for ramekins
1/4 cup cocoa powder
1/2 cup sugar
2 eggs, lightly beaten
2 tsp red food coloring
1/2 cup all-purpose flour
- Preheat oven to 400 degrees. Butter liberally the inside of four small ramekins – 3/4 cup size or so.
- In a double boiler or microwave, melt together the white chocolate and butter, whisking well to make sure they melt completely. Remove from heat. Whisk in the sugar and cocoa powder.
- In a small mixing bowl beat the eggs. Add a little of the chocolate mixture to the eggs, whisking well. Repeat a couple more times. This ‘tempers’ the eggs – bringing them up to the temperature of the chocolate without scrambling them.
- Mix the remainder of the chocolate into the eggs. Add food coloring, flour and salt, whisking to combine completely.
- Divide the mixture evenly into the four ramekins. Bake for 15 minutes.
- Remove from the oven and immediately run a knife around the outer edge of each ramekin to help release the cakes. Invert immediately onto serving plates.
- Allow the ramekins to sit for about two minutes. Carefully lift the ramekins straight up and away from the cakes. Serve topped with whipped cream or ice cream.
Source: Adapted slightly from The Thrillbilly Goumet.
This is my fourth hot cocoa mix recipe. First I made a regular version, followed by Salted Caramel, then recently made Peanut Butter and now Red Velvet! In case that isn’t enough, since last time I made special peanut butter marshmallows to pair with the peanut butter hot cocoa, I decided to go ahead and make cream cheese frosting marshmallows to complete the full flavor of a red velvet experience. And I think I am now officially in love with homemade marshmallows. You’d think that would’ve been solidified when my first was the peanut butter version, but cream cheese marshmallows? Holy freaking awesomeness.
If you notice in the background, I packaged up single servings of hot cocoa and a marshmallow in mini red containers to give away as Valentine’s Day presents. It’s a present that warms the heart, body, and soul!
One year ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
Two years ago: Guiltless Fettuccine Alfredo
RED VELVET HOT COCOA MIX
Makes about 24 servings
3 cups nonfat dry milk powder
2 cup powdered sugar
2 cups red velvet cake mix (dry)
1-1/2 cups cocoa powder
1 cup white chocolate chips
1/4 tsp salt
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream, miniature marshmallows, or homemade cream cheese frosting marshmallows! (recipe below)
CREAM CHEESE FROSTING MARSHMALLOWS
Makes 4 dozen
3/4 cup of water, divided
3 (.25 ounce) packages unflavored gelatin
3 oz. light cream cheese, softened
2 cups sugar
Dash of vanilla extract
1/4 cup cornstarch
1/4 cup powdered sugar
- Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
- While gelatin is soaking add remaining 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in softened cream cheese stirring until completely dissolved.
- Pour hot sugar and cream cheese mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes or until mix is fluffy and forms stiff peaks. Add in dash of vanilla extract and mix until combined.
- Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
- Allow to rest for at least 4 hours, preferably overnight.
- When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased knife, or cookie cutter to cut the marshmallows and then dredge lightly in the cornstarch mixture. Shake off excess.
- If packaging the marshmallows for gifts be certain that they are stored in an airtight container. Keep time is 2 weeks.
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
1 box Valentine’s Funfetti cake mix
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
Even since I got my hands on a package of Gingerbread Oreos I have been trying to come up with something mind-blowing to make with them. But in the end, I resorted to plain old Oreo truffles. I cannot help myself, they are just so yummy! And with a new flavor and shape, can you really blame me? Besides, I’ve been working 12 hour days in the lab for far too long. I’m allowed to make excuses. Oh and a quick side note: I sent in my dissertation outline to my committee yesterday – eeep! Here’s to hoping they don’t rake it over the coals, at least not just yet.
I brought these into work for the Pharmacy school potluck. Many people said these were too cute to eat and actually had to convince one labmate not to save it as decoration for her desk. I said things like “moldy green” and “smelly rotten milk products” to sway her. Besides, I thought they were too delicious NOT to eat! Although I’m not sure those prior descriptors are helping make your mouth water at the moment.
I was a little surprised to find out the Oreo cookies themselves weren’t gingerbread-y, just the filling. Despite this, the flavor was fantastic and exceptionally good mixed with the cream cheese. I originally thought of adding some spice to it but there was no need. Of course you can also make these with any flavor of Oreos you prefer.
One year ago: Jalapeno Cornbread
Two years ago: Bretzel Rolls
GINGERBREAD OREO SNOWMAN TRUFFLES
Makes about 2 dozen
1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)
8 oz. reduced fat cream cheese, room temperature
1 lb. vanilla almond bark, or white candy melting disks
1 Tbsp vegetable shortening
Candy coated mini chocolate chips (pick out the orange ones)
Black food writing marker (or dip a toothpick in melted regular chocolate)
- Mix cream cheese and cookie crumbs until well combined (I blended in my food processor).
- Form mixture into round truffles. Make equal parts 1/2-inch (head) and 1-inch (body) truffle balls.
- Place the truffles on a wax paper lined baking sheet. Put in refrigerator to chill for at least 1 hour.
- When truffles are chilled melt the almond bark with 1 tablespoon of vegetable shortening according to the package directions.
- To assemble the snowmen use a toothpick to hold the snowman together (gently pressing the truffles together tightly).
- Dip the snowmen carefully in the melted white chocolate and with a fork remove and tap off the excess before transferring back to the wax paper.
- Carefully remove the toothpick before the chocolate sets by gently twisting while pulling it out. If some of the chocolate comes off the top when removing the toothpick, just dot some on to cover the toothpick hole.
- Add an orange sprinkle for a nose before the coating sets.
- Let the coating dry and then using a food writer you can dot on eyes, a mouth and some buttons.
- Store in an airtight container in the refrigerator.
Source: Snowman truffle construction from Cookies & Cups.
Welcome to day #2 of Christmas Week, co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Peppermint Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Peppermint Marshmallows from Kim of Cravings of a Lunatic
- Peppermint Chocolate Chip Cookies from Jen of Juanita’s Cocina
- Candy Cane Blossoms from Liz of That Skinny Chick Can Bake
- Candy Cane Cocoa in a Jar from Anuradha of Baker Street
- Peppermint Brownie Trifle from Kristen of Frugal Antics of a Harried Homemaker
- Candy Cane Mocha from Isabelle of Crumb
- Peppermint Hot Chocolate from Erin of Dinners, Dishes and Desserts
- White Chocolate Peppermint Covered Pretzels from Erin of The Spiffy Cookie
I actually am not a big fan of minty food items. Mint belongs in gum, toothpaste, and mouth wash – that’s about it. No candy canes for me. Occasionally I will enjoy a small Andes mint chocolate after a meal, but it is a rare event. Therefore, today’s theme was a bit of a challenge for me. I decided to go with a simple favorite of mine, chocolate covered pretzels. Whenever I make something that involves melting chocolate, the remnants of chocolate are almost always used up by dipping pretzels into it as a nice treat for later. Chocolate covered pretzels are also really easy to decorate for the holidays by adding sprinkles, or in this case crunched peppermint.
WHITE CHOCOLATE PEPPERMINT COVERED PRETZELS
8 oz. white chocolate candy melts
1 bag mini pretzels
Peppermint crunch (or finely smashed candy canes)
- Line a large baking sheet with wax paper. Set aside.
- In a double boiler melt the chocolate (or microwave), stirring frequently until no lumps remain. Remove from heat.
- Holding one corner of a pretzel, dip into chocolate and lightly shake off excess chocolate. Place on wax paper and sprinkle with peppermint pieces. Repeat with remaining pretzels.
- Refrigerate for at least 10 minutes, allowing the chocolate to harden.
Source: The Spiffy Cookie original (I say that lightly because dipping pretzels into chocolate is not a novel idea)