Posts Tagged ‘white chocolate’
After living in Memphis for nearly 7 years I finally realized how much I am not used to cold weather anymore. Thankfully the temperatures were in the 50s and 60s over the weekend while my apartment was packed up into storage, but it promptly plummeted. Unfortunately my warmest coat is hidden away in some box because I didn’t look at the weather forecast before packing. For having a PhD I do some silly things sometimes.
This kind of weather calls from serious amounts of hot beverages and food. I say that and realize these cupcakes are not as warm as a cup of hot chocolate but they certainly will warm your heart. I’ve had White Hot Chocolate Cupcakes on my to-do list for way too long, I think since last winter. But I finally tackled them and a good thing too because they were a huge hit! People were calling dibs on the remaining last few.
It’s time to pass around another cookbook! This month we picked recipes from The Silver Palate Good Times Cookbook by Sheila Lukins.
Since Valentine’s Day is approaching (and I happened to have most of the ingredients for this recipe), I decided to make the white chocolate mousse. White chocolate is is my favorite kind of chocolate and I couldn’t deny it in mousse form. I was slightly disturbed by how many dirty dishes were created in the making of this dessert, but thankfully it was well worth it (Kita, you were right). Want to make it more festive for Valentine’s Day? Add red food coloring or top it with colorful red/white/pink sprinkles.
Want to join the fun next month? Click on over to the Facebook group page to sign up!
One year ago: Meyer Lemon Greek Yogurt Pancakes
The more I pack, the more stuff I realize I have (and wonder how more than one person could have ever survived living in this apartment). In an effort to reduce the unnecessary clutter, as is typical with packing/moving, I have a separate set of boxes that are being filled with things to donate or give away. Some of it is stuff that I have debated donating in the past but somehow convinced myself to hold on to. Just goes to show that you should trust your instincts when you cannot answer the question, “when will I need/wear this?” Of course then there are things like my highschool tennis hoodies that even though I never wear them I refuse to donate them.
Which brings me to the items in my fridge that I cling on to because I don’t like to waste things and think that I will find some purpose for it in another recipe, only to be pushed to the back and lost. Then much later it is found without knowledge of what it was in the first place. Thankfully I found a purpose for the meyer lemon curd before it suffered the same fate – stuffed into a vanilla cupcake! Yes, I know I could’ve just eaten it straight up but that wouldn’t have been as fun because these cupcakes also happen to make just enough for two. Got any leftover frosting lying around? Perfect time to use it! I somehow did not have any so I whipped up a miniature batch of white chocolate buttercream.
Two years ago: Broccoli Quiche
Three years ago: Pizza Dough
MEYER LEMON CURD CUPCAKES FOR TWO
1 egg white
2 Tbsp sugar
2 Tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 heaping tsp baking powder
1-1/2 Tbsp milk
1-2 Tbsp meyer lemon curd
1 Tbsp unsalted butter, at room temperature
1/2 cup powdered sugar
1/8 tsp vanilla extract
0.5 oz. white chocolate, melted
1/2-1 tsp milk
- Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
- In a small bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
- Bake at 350 for 12-16 minutes, or until cake is set. Let cool completely.
- While the cupcakes cool prepare the frosting: In a small bowl, cream butter with an electric mixer until fluffy, then add vanilla. Add in powdered sugar on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1/2 teaspoon at a time with mixer on low speed, until it reaches desired consistency.
- Using a paring knife, cut out the core of the cooled cupcakes. Fill with meyer lemon curd. Cut off the tops of the removed cored and place on top of filling. Frost and decorate with sprinkles if desired.
Every winter I whip up a new hot chocolate mix. This year I decided to try two kinds, white hot chocolate pods and now cinnamon mix. This version was made on the fly while my parents were in town for my graduation. We were getting ready to go to a drive-thru Christmas light show and I realized I didn’t have any hot chocolate mix to prepare and bring for the show. So I pulled up my favorite mix recipe and added cinnamon. If you haven’t had cinnamon and chocolate together before, you’re missing out!
Two years ago: Salted Caramel Hot Chocolate Mix
The recipe I am sharing today doesn’t make one serving which may seem contrary to the purpose of Single Serving Sundays. Instead it makes a bunch of single servings! Make them for friends, make them for family, heck make them for yourself! They make great gifts ;-).
These hot chocolate pods are perfectly portioned to make one cup of hot cocoa without the fuss of measuring out a powdered cocoa mix. They melt perfectly in a cup of hot milk. I decided to use white chocolate instead of regular because, although it may not be “real” chocolate, white chocolate is my favorite kind of chocolate. These would be great with semisweet or dark chocolate as well.
If you are like me, the winding down of yet another college football season makes me sad. Some of you couldn’t care less but I’m going to tell you why you should – peanut butter and chocolate Saturdays are coming to a close. Regardless of the outcome of the Big Ten Championship game tonight, Ohio State will be playing in a bowl game. Which means that after today there is only one PB+C Saturday left and I know how many of you care about that combination.
These little cupcakes are a bit unorthodox for a Buckeye treat, using white chocolate instead of regular, but sometimes it’s good to change things up. I even made mini cupcakes instead of regular sized ones in order to appease all the people in my life that like to cut every dessert portion I serve in half (Stephanie). Not to mention my obsession with baking things in mini muffin pans recently, such as the wonton cups and mousse cookie cups. These mini white chocolate-peanut butter cupcakes are topped off with a white chocolate buttercream and a dose of spirited sprinkles. I’ll share if you can finish the end of this chant: “O-H!”
What do you think I should make for the last PB+C Saturday of the season?
One year ago: Cranberry Fritters
There may be a whole lot of Thanksgiving recipes floating around these days, but it’s still Peanut Butter Lover’s Month and I’m taking a break from the pumpkin to celebrate with peanut butter cinnamon rolls. Taking another spin on mini cinnamon rolls, these have PB Crave’s Razzle Dazzle peanut butter all up in their business making them taste like PB+J rolls. With peanut butter in the dough and peanut butter in the filling, I almost did a peanut butter glaze but decided to bring out the flavor of white chocolate instead (which is also included in this raspberry-peanut butter). These shrunken mini cinnamon rolls would also be a great treat to prep the day before Thanksgiving and bake in the morning for breakfast. You know, in case you need another thing to bake and prepare ;-).
It’s the day before Halloween, which means you should be fully stocked with Halloween candy (unless you plan on turning off all your lights). I rarely get any trick-or-treaters so I don’t bother buying any extra candy because I can easily scrounge up some from my stocks for baking. It’s practically a requirement as a food blogger to have all kinds of stuff on hand at all times. Although I admit I was a food pack-rat even before I started this blog.
But if you did need to buy large amounts of candy in preparation for tomorrow and you happen to have purchased more Halloween candy than you needed, you should make these 7-layer bars! I used the pumpkin spice M&Ms and candy corn but you can easily substitute any of your favorite or leftover candies. Throw those snickers and Reese’s cups in there, you won’t be disappointed.