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Best Friend’s Birthday Cupcakes

Saturday was my best friend’s birthday and it’s terrible to say but we haven’t been able to see each other for over a year, which is probably the longest we’ve gone since she moved to Georgia over 5 years ago. She specifically requested that the cupcakes not be chocolate, so I decided to get a little creative. If I know anything about my best friend at all, it’s that she loves Lindt chocolate, which is what inspired me to make these cupcakes. They’re currently making their way to southern Georgia right now and it breaks my heart to know these cupcakes won’t look anything like they do in my pictures, but I’m just happy she can enjoy them! Happy birthday Melissa!!!!!

Lindt Stracciatella Chocolate Cupcakes

Cupcakes

Adapted fromWilton

  • 3 cups cake flour sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter or margarine softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 8 ounces white chocolate, melted
  • 6 ounces milk chocolate bar, grated
  1. Preheat oven to 350°F. Line muffin pan with baking cups
  2. Sift together flour, baking powder and salt; set aside
  3. In large bowl, cream butter and sugar with electric mixer until light and fluffy
  4. Add eggs and vanilla; mix well
  5. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute
  6. Melt white chocolate in microwave on medium power for 1 minute. Stir, then microwave for another 30 seconds. Stir melted chocolate into the batter
  7. Grate chocolate bar over the batter and stir in the batter
  8. Pour into prepared cups and top off with Lindt chocolate ball. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean
  9. Cool 10 minutes. Turn out onto cooling rack; cool completely

Chocolate Buttercream Frosting

  • 1 cup butter, softened
  • 3-4 cups confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1/4 cup Hershey’s chocolate syrup
  1. Beat butter on high speed until light and fluffy
  2. Add confectioners’ sugar, 1 cup at a time until desired consistency is reached
  3. Beat in cocoa powder and syrup
  4. Place into piping bag and frost cupcakes

Pre-baked

Post-baked. Yes, those are Ariel paper liners. She is Melissa’s favorite Disney Princess…I couldn’t resist 😉

I’d have to say this is definitely my best frosting work yet! I think I’m finally getting the hang of it!!!

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Mini White Chocolate Butter Bars

Warning: these bars are extremely gooey bars. For the first batch, I attempted to bake them in my mini brownie pan but unfortunately they ended up falling apart when I tried pulling them out. The taste was still great, however and though not completely intact, they were perfectly snackable. Yes, I just made up a word. Anyway, the second time around, I just made the rest of the batter in a 9×9″ pan and they came out fine.

White Chocolate Butter Bars

Adapted from Godiva

Butter Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (3.4 oz) package white chocolate instant pudding
  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1  1/4 teaspoons vanilla extract
  • 1/2 cup milk

Topping

  • 1 package (8 ounces) cream cheese, softened
  • 2 large eggs, at room temperature
  • 3 1/2 cups confectioners’ sugar, sifted, divided
  • 2 teaspoons pure vanilla extract
  • 2 bars (1.5 ounces each) Godiva Solid Ivory, melted
  1. Preheat oven to 325°F. Spray mini brownie pan with nonstick cooking spray. Set aside
  2. Sift together flour, baking powder, instant pudding, and salt. Set aside
  3. Cream butter and sugar in mixing bowl at medium speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition. Lower the speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth (do not overmix). Pour batter into prepared pan and spread evenly
  4. Beat cream cheese, eggs, 3 cups of the confectioners’ sugar, almond and vanilla extracts at low speed. Beat until smooth. Increase the speed to high and beat for 3 minutes. Reduce the speed to low and add the remaining confectioners’ sugar. Beat until smooth. Pour over batter and bake for 20 minutes or until the top is lightly browned all over. Cool in pan on wire rack for 30 minutes
  5. Drizzle the top decoratively with melted solid ivory

This is a close-up of just the batter

Then with the topping on top

And the final product :). These are not the ones that came out of the mini brownie pan, which explains why they look so presentable here

Valentine’s Heart Cake Pops

My friend was having a bake sale at school and she asked me to make her some pretzels dipped in chocolate. However, I thought that idea was a bit too boring and I thought some fun cake pops would be more fitting! Especially for Valentine’s Day

Valentine’s Heart Cake Pops

  • Funfetti Cake Mix
  • 3 (12 oz.) packages white chocolate chips
  • 4 drops red food coloring
  • Valentine’s Sprinkles
  1. Bake the cake according to the directions for a 9×13″ pan
  2. Cut the cake in half horizontally and use a heart-shaped cookie cutter to cut out as many hearts as possible. Insert a lollipop stick into each one, place on a baking tray, and freeze for a couple hours
  3. Melt the white chocolate using a double broiler or in the microwave. Mix in 4 drops of red food coloring to get a light pink color. Frost 1 side of each pop using the white chocolate and top with sprinkle. Freeze for several hours (I would suggest overnight)
  4. Repeat the process with the other side of the pops, also frosting the tops and the sides. Freeze again for several hours

Frosting the pops using the white chocolate and decorative sprinkes 🙂The finished product! I wrapped each in a little baggie and tied a festive pink ribbon around them

Reese’s White Chocolate Cheesecake

If you were to ask me what inspired me to think up such an intricate cheesecake, I would not be able to tell you. But I can tell you this- I get really bored in biology. I’m sorry but allele frequencies and gene pools just do not interest me. But baking sure does!! 🙂

Reese’s White Chocolate Cheesecake

Crust

  • 40 Nutter Butter Cookies
  • 4 tablespoons melted butter
  • 3 tablespoons white chocolate (melted)
  • 2 tablespoons sugar

Filling

  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. white chocolate, melted and cooled
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1/3 cup creamy peanut butter
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 (12 oz.) bag peanut butter chips
  • Reese’s white chocolate peanut butter cups, chopped
  • Reese’s Peanut Butter Sundae Topping, for drizzling
  1. Position a rack in the center of the oven and heat the oven to 375 degrees F
  2. In a food processor, pulse the nutter butter cookies until fine crumbs. Add in the sugar, melted butter, and melted white chocolate and pulse until it holds together when squeezed. Press into the bottom of a 9-inch springform pan and 1/4 inches up the sides. Bake for 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F
  3. In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Beat in the peanut butter. Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Stir in the peanut butter chips. Pour half the batter into the pan. Then drizzle with the peanut butter sundae topping and top with chopped white chocolate reese’s cups. Repeat with remaining layer
  4. Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours

Here is the baked crust. Unfortunately I forgot to get nutter butter cookies when I was at the store, so I just used vanilla wafers. It still tasted very good

Pre-baked
Post-baked

Soft and Chewy White/Milk Chocolate Chip Cookies

There really isn’t much of a background story to this recipe, Kamil just told me he wanted something with milk chocolate and white chocolate. So I adapted this wonderful Martha Stewart cookie recipe to include both chocolates and also some french vanilla instant pudding!

Soft and Chewy White/Milk Chocolate Chip Cookies

Adapted from Martha Stewart

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 (3.4 ounce) package instant french vanilla pudding
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1 cup  milk chocolate chips
  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Beat in the instant pudding mix until incorporated. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely

Close-up of the batter

Pre-baked

Post-baked

Birthday Cake White Chocolate Chunk Vanilla Bean Cheesecake Ice Cream

Wow, I know, it’s a mouthful. I woke up this morning determined to whip up some extravagant ice cream recipe to put my ice cream maker to good use! I had some whoopie pies that didn’t quite make it from my Funfetti Whoopie Pie recipe (they spread out in the pan too much) so I sliced them up and saved them to use as mix-ins for whatever ice cream recipe I chose :). I also added in some chunks of Lindt coconut white chocolate, just because!

Vanilla Bean Cheesecake Ice Cream

Adapted from Salt and Chocolate

  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2/3 cup of sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • Pinch of salt
  1. In a blender or food processor add the sour cream, cream cheese, half and half, sugar, vanilla bean paste and salt. Blend until smooth and then chill in the refrigerator
  2. After the mixture has chilled for an hour or so, start ice cream maker and add the mixture
  3. Mix until ice cream has the consistency of soft serve ice cream, about 25 to 30 minutes. In the last 2 minutes of mixing, add the cake and white chocolate chunks
  4. Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours

The batter before freezing

And after freezing

I had to get reallyyyy close up just so you could see the cake and white chocolate mix-ins 🙂

 

White Chocolate Raspberry Cheesecake Truffles

I was a little stumped when it came to what kind of treats my grandma liked. My mom suggested anything with cream cheese or fruity and I was considering making some raspberry cheesecake bars but I had already made my aunt bars for her gift. So I settled on making some cheesecake truffles dipped in raspberry fondue and white chocolate!

White Chocolate Raspberry Cheesecake Truffles

Adapted from BestFondue.Com

  • 1 store bought cheesecake (yeah, I got lazy…too much holiday baking, you know how it goes…)
  • 2 cups seedless raspberry preserves
  • 1 1/2 cups heavy cream, divided
  • 1/2 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract
  • 12 ounce bag white chocolate chips
  1. Freeze purchased cheesecake for about 1 hour
  2. Scoop the cheesecake and roll into balls, about 1 inch in diameter. Transfer to a parchment-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm, about 2 hours
  3. When ready to dip the truffles, heat 1 1/4 cups heavy cream in a sauce pan on low heat
  4. Gradually add the sugar and raspberry preserves
  5. In a separate bowl, dilute the corn starch into the milk
  6. Add the corn starch mixture to the pan and mix well
  7. Let the mixture thicken and stir in the vanilla extract
  8. Remove from heat and dip the cheesecake truffles, fondue style. Return the truffles to the parchment-lined baking sheet. Transfer baking sheet to freezer for another two hours or until firm
  9. When you are ready to dip the truffles again, melt the white chocolate in a heat proof bowl over simmering water with 1/4 cup heavy cream
  10. Once completely melted and smooth, dip each truffle in the chocolate. Turn quickly to coat and balance on tines of fork to shake off the excess
  11. Transfer to the lined baking sheet repeat with remaining truffles
  12. Transfer the baking sheet to the refrigerator and chill until second coating is set

A close-up of the raspberry fondue. The consistency wasn’t as thick as I was hoping for so I hope you can still taste the raspberry under all the white chocolate

After dipping the truffles in the raspberry fondue

And after dipping the truffles in the white chocolate. I regret not having garnished the truffles with some sort of festive sprinkles or graham cracker crumbs to make them as “cheesecake-like” as possible. Oh well, I still think they look adorable even though they may not be as high quality as some Godiva truffles ;).

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