Posts Tagged ‘white chocolate’

Blueberry White Chocolate Brown Butter Cookies

It doesn’t get much better than a super chewy cookie. These blueberry white chocolate chip brown butter cookies are not only chewy but literally bursting with flavor.

Blueberry White Chocolate Brown Butter Cookies 1

Big, fat, chewy cookies are back! Ever since perfecting my perfect chewy chocolate chip cookie I have only been making normal sized cookies, but when I saw Laruen’s recipe for blueberry white chocolate cookies I knew it was time to bust out the 1/4 cup scoop again. So I took my big, fat, chewy chocolate chip cookie recipe, browned the butter, and added fresh blueberries and white chocolate chips. And you know what happened? They blew my mind. These cookies were so incredibly soft and chewy that my step mom said “they don’t taste cooked” to which I replied “that’s the point!” I wish I had captured a photo of their innards so that you could fully appreciate what I am talking about. The insides were cooked just enough to not be raw and hold their form but not too much to turn them crumbly. It is unsafe for these cookies to be unguarded as I will make myself sick eating one after another, after another.

Blueberry White Chocolate Brown Butter Cookies 2

One year ago: Potato, Squash and Goat Cheese Gratin

Three years ago: Cream Cheese Chicken Enchiladas
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USA Soccer Cake

Show off your American pride with this surprise-inside USA flag cake, decorated like a soccer ball for the World Cup. Also perfect for Memorial Day and the Fourth of July.

USA Soccer Cake 1

Today the USA soccer team takes on Ghana for their first game in the 2014 FIFA World Cup. USA is in Group G with Ghana (obviously), Portugal and Germany. In other words we’ve got some tough teams to play. To have any hope of being one of the two teams to advance from the group, team USA must beat Ghana as they are likely the most beatable. Unfortunately, Ghana has knocked the USA out of the last two World Cups. Obviously this means it’s time for a fun cake.

USA Soccer Cake 2

To celebrate game 1 for the USA, I originally planed to make cupcakes decorated as soccer balls but decided to take it a step further and try out my own version of a surprise-inside cake - a soccer ball decorated cake with a USA flag inside! Alternating layers of red and white cake are segmented with a round of blue cake which when cut, looks like a miniature flag. This cake would also be perfect for Memorial Day or the upcoming July 4th holiday.

USA Soccer Cake 3

One year ago: Cinnamon-Chocolate Chip Pancakes

Three years ago: Homemade Whole Wheat Pita Bread
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Single Serving White Chocolate Peanut Butter Cup Rice Krispies Treat

Get your rice krispies treat fix with this single serving recipe. Make it your own with your preferred nut-butter and mix ins. I chose white chocolate peanut butter and peanut butter cups!

White Chocolate Peanut Butter Cup Rice Krispies Treat 1

How many of you have already dug into the Easter candy? The holiday-shaped Reese’s are always my weakness, with their superior peanut butter to chocolate ratios. Just when I thought the temptation could not get any stronger, Reese’s coated these beautiful creations with white chocolate. There’s nothing I love more than PB+Choc than PB+WChoc, which lead to the birth of this rice krispies treat with a double dose of PB+WChoc. And it’s all mine!

Whip up this single serving white chocolate peanut butter rice krispie treat with a hidden white chocolate Reese’s cup in the middle and you will be the happiest person around, assuming you also love PB+WChoc – if not change it up to your preferences! It just might cause you to forget all about your imploded March Madness bracket. (Although I did win in both groups I entered upon Florida’s loss, despite Wisconsin’s loss whom I picked to win it all.)

White Chocolate Peanut Butter Cup Rice Krispies Treat 2

Two years ago: Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting

Three years ago: Spicy Mac and Cheese

SINGLE SERVING WHITE CHOCOLATE PEANUT BUTTER RICE KRISPIES TREAT

Serves 1

Ingredients:

1/2 Tbsp Peanut Butter & Co.’s White Chocolate Wonderful peanut butter

1/2 Tbsp unsalted butter

2/3 cup miniature marshmallows

3/4 cup Rice Krispies puffed rice cereal

1 white chocolate Reese’s peanut butter cup (I used the Egg shape)

Directions:

  1. Lightly grease a small bowl or tupperware, set aside.
  2. In a small saucepan over medium heat, melt the peanut butter and butter. Add the marshmallows and stir until smooth. Mix in the cereal with a rubber spatula until evenly distributed.
  3. Press half the mixture into the prepared bowl. Place the Reese’s cup in the middle, top with remaining cereal mixture and press evenly. Allow to cool completely.
  4. Use a knife or small spatula to remove the treat. Enjoy!

Source: Adapted slightly from Something Swanky.

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Small Batch Green Velvet White Chocolate Chip Cookies

This small batch of 6 green velvet cookies studded with white chocolate chips tastes just like it’s cake ancestor. Perfectly green for St. Patrick’s Day or change up the color for your favorite holiday!

Green Velvet White Chocolate Chip Cookies

Not only is St. Patrick’s Day one week from tomorrow, this week (March 9-15) is National Chocolate Chip Cookie Week! However, this week is already jam-packed with St. Patrick’s Day recipes but I took the opportunity for Single Serving Sunday to combine these events into a small batch of green velvet white chocolate chip cookies. I was incredibly pleased with how well the flavor of these turned out. They taste just like red velvet in cookie form… except green. And the recipe only makes 6 regular-sized cookies or one jumbo if you’re feeling like Cookie Monster.

Just promise me you won’t wear white while making these? Food coloring and white clothing to do mix :-/.

Three years ago: Nutella Fruit Dip
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White Hot Chocolate Cupcakes

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.

White Hot Chocolate Cupcakes

One year ago: Blackberry Swirl Meyer Lemon Curd Ice Cream
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Pass the Cook Book Club: White Chocolate Mousse with Frangelico

It’s time to pass around another cookbook! This month we picked recipes from The Silver Palate Good Times Cookbook by Sheila Lukins.

PtCBC 2014

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!

White Chocolate Mousse

One year ago: Meyer Lemon Greek Yogurt Pancakes

Two years ago: Green Monster Spinach Smoothie
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Meyer Lemon Curd Cupcakes for Two

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.

Meyer Lemon Curd Cupcakes 1

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.

Meyer Lemon Curd Cupcakes 2

Two years ago: Broccoli Quiche

Three years ago: Pizza Dough

MEYER LEMON CURD CUPCAKES FOR TWO

Serves 2

Ingredients:

CUPCAKES

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

Pinch salt

1-1/2 Tbsp milk

FILLING

1-2 Tbsp meyer lemon curd

FROSTING

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

Directions:

  1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
  2. 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.
  3. Bake at 350 for 12-16 minutes, or until cake is set. Let cool completely.
  4. 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.
  5. 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.

Source: Cupcakes and Frosting adapted from How Sweet It Is.

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Homemade Cinnamon Hot Chocolate Mix

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!

Homemade Cinnamon Hot Chocolate Mix

Two years ago: Salted Caramel Hot Chocolate Mix

Three years ago: Bacon and Cheese Egg McMuffin Cups
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White Hot Chocolate Pods

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.

White Hot Chocolate Pods

Two years ago: Cheddar Chili Cornbread Pasta Bake
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My Favorite Chewy Chocolate Chip Cookies

Graduation is today. Notice the lack of an exclamation point.

I’ve never felt so incredibly underwhelmed about graduation. It is likely due to the fact that after every previous graduation (highschool and undergrad) I had the next step solidified, but now I am in limbo. It is a very helpless feeling not knowing whether you will get a job soon, where you are going to live, or how you are going to pay your bills. I am in a constant state of (barely) subdued panic. Of course my family has offered to take me in during my down time but I can’t expect them to pay my bills too (as I will likely need to rent a storage unit until I know where I am moving). Thankfully, I have been saving some money over the course of my 6.5 years in grad school and am hoping it’ll be help tide me over. Definitely not enough to live off of for longer than a month though. Transitioning to the real world stinks.

Also, despite the fact that I have been looking forward to moving out of Memphis for years I am now not liking the idea of leaving. Driving into lab the other day it struck me hard that all the people and things I love about Memphis will soon no longer be at my finger tips. Eventually I hope to be moving closer to those that I had previously moved further away from, but it doesn’t change the fact that moving sucks. I’ve been here for 6.5 years and it feels like I am being suddenly removed and my day-to-day life is about to implode. All of these realizations have been putting a damper on my ability to be excited about graduation. (Although I must admit it’s been hard not to flap my wings around like a bird in my graduation regalia – such huge sleeves!)

As a distraction, I have been working on perfecting my favorite chocolate chip cookie recipe for quite some time now. I nailed it a couple weeks ago but had to remake them because my friends inhaled them when they were in town visiting – a good sign though! And probably a smart idea to make sure I could reproduce them anyway. What did I do differently than in the past? I made some small changes that didn’t effect them too much such as reducing the brown sugar down to 1 cup and increasing the white to 1/2 cup. I have alternated between this and the original and haven’t noticed much difference. I also used mini semisweet chocolate chips instead of a mix of the regular sized ones, but type doesn’t matter it’s the quantity. I did notice however that when I once made these with only 2 cups (instead of the usual 3) they spread out more. The chocolate must aid in binding the dough together. I also felt like I got more consistent results using silicone baking mats versus parchment paper, but not drastic enough to swear off parchment.

My Favorite Chewy Chocolate Chip Cookies 1

The biggest changes came with refrigeration and the bake time. I refrigerate this dough for at least 24 hours and  have had great results even after being in there for a week! The next tricks are to make the dough balls slightly taller than wide, to reduce spreading, and finally – underbake! They will be very soft to the point that if you try to move them off the cookie sheet right away they will mush up. Be patient and let them cool for 10 minutes before moving to a cooling rack. Finally, I found that they were even better the second day after being sealed in an air-tight container.

My Favorite Chewy Chocolate Chip Cookies 2

Two years ago: Ron’s Chili

Three years ago: Oven-Fried Onion Rings
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