adapted slightly from Josi Kilpack's book Key Lime Pie - love the series!
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
dash cayenne pepper
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat oven to 400 degrees. Cream butter and sugar by hand. Add eggs one at a time, then vanilla. Mix well until combined. Combine dry ingredients in another bowl. Add to wet ingredients by the half-cup; stir until combined. Add chips and mix.
Drop by Tablespoon (or 1-inch scoop) on a Silpat-lined baking sheet, about two inches apart. (These guys spread a bit!) Bake 8 to 10 minutes or until just browned. Don't overbake! Allow to cool 2 minutes on cookie sheet before moving to cooling rack.
Makes approximately 3 dozen.
*can also use Craisins, or a combination of any of these.
Showing posts with label white chocolate. Show all posts
Showing posts with label white chocolate. Show all posts
Thursday, December 30, 2010
Friday, March 12, 2010
So Good Cookies!
so I don't really have a name for these, but I can't describe how much I love these cookies!! bought them at a church dessert auction last Saturday, ate FOUR on Sunday (and I'm not even supposed to have sugar!), then tracked down the recipe from Kristyn (Ritchey) Merkley. Then I made them the next morning (and didn't even eat any, but gave them to my willing taste testers). THANK YOU!
1½ cups brown sugar
1½ cups sugar
3/4 cup butter, softened
3/4 cup oil (vegetable, canola, coconut, etc.)
3 eggs
1½ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons vanilla
4½ cups flour
1 cup white chocolate chips
1 cup butterscotch chips
more of each chip if desired!
Cream sugars with butter and oil. By hand. Add eggs and beat until fluffy. Add remaining ingredients. Shape into rough balls, then bake at 350ºF for 8-10 minutes or until golden.
I got almost 6 dozen cookies here. Not too small, not too big - about 2 inches in diameter, I'd guess.
1½ cups brown sugar
1½ cups sugar
3/4 cup butter, softened
3/4 cup oil (vegetable, canola, coconut, etc.)
3 eggs
1½ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons vanilla
4½ cups flour
1 cup white chocolate chips
1 cup butterscotch chips
more of each chip if desired!
Cream sugars with butter and oil. By hand. Add eggs and beat until fluffy. Add remaining ingredients. Shape into rough balls, then bake at 350ºF for 8-10 minutes or until golden.
I got almost 6 dozen cookies here. Not too small, not too big - about 2 inches in diameter, I'd guess.
Sunday, January 17, 2010
Layered Chocolate Brownies
adapted from Nestle.
3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.
Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.
3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.
Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.
Tuesday, December 15, 2009
Chocolate Cookie Bark
adapted from KraftFoods.com
16 ounces semi-sweet chocolate
12 ounces white chocolate
2 Tablespoons peanut butter
20 Oreo cookies
Microwave semi-sweet chocolate and white chocolate in separate bowls until completely melted, following directions on the back of the packages. Add peanut butter to white chocolate; stir until well-blended. Crumble half the cookies over each bowl of chocolate; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
Refrigerate at least 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
16 ounces semi-sweet chocolate
12 ounces white chocolate
2 Tablespoons peanut butter
20 Oreo cookies
Microwave semi-sweet chocolate and white chocolate in separate bowls until completely melted, following directions on the back of the packages. Add peanut butter to white chocolate; stir until well-blended. Crumble half the cookies over each bowl of chocolate; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
Refrigerate at least 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
Thursday, August 27, 2009
My Best Chocolate Chip Cookies
2/3 cup shortening
2/3 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips
Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375ºF on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.
*Try all white chocolate chips, or a mix of your favorites.
2/3 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips
Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375ºF on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.
*Try all white chocolate chips, or a mix of your favorites.
Tuesday, August 25, 2009
white chocolate-raspberry cheesecake bars
12 Oreo cookies, finely crushed
½ cup sugar
2 Tbsp butter, melted
1 teaspoon vanilla
3 squares (ounces) white chocolate, divided
2 eggs
16 ounces cream cheese, softened
¼ cup red raspberry preserves
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 ounces of chocolate as directed on package (in microwave at 30-second intervals, stirring each 30 seconds). BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 25 to 28 minutes or until center is almost set. Cool five minutes; spread with softened preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
½ cup sugar
2 Tbsp butter, melted
1 teaspoon vanilla
3 squares (ounces) white chocolate, divided
2 eggs
16 ounces cream cheese, softened
¼ cup red raspberry preserves
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 ounces of chocolate as directed on package (in microwave at 30-second intervals, stirring each 30 seconds). BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 25 to 28 minutes or until center is almost set. Cool five minutes; spread with softened preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
Saturday, August 22, 2009
Crispy Chocolate Cherry Treats
3 tablespoons butter
1 (10-ounce) bag marshmallows
½ cup white chocolate chips
½ teaspoon salt
¼ teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used dried cranberries)
½ cup semisweet chocolate chips, melted
Prepare pan by lining a 9x13 with tinfoil, leaving extra to hang over the edges. Grease the foil with nonstick cooking spray.
Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren't overly hot at this point). Let cool completely, about 1 hour.
Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a Ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.
**If you want an 11x17-inch pan, multiply recipe by 1½. Or only fill the pan 3/4-full.
1 (10-ounce) bag marshmallows
½ cup white chocolate chips
½ teaspoon salt
¼ teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used dried cranberries)
½ cup semisweet chocolate chips, melted
Prepare pan by lining a 9x13 with tinfoil, leaving extra to hang over the edges. Grease the foil with nonstick cooking spray.
Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren't overly hot at this point). Let cool completely, about 1 hour.
Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a Ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.
**If you want an 11x17-inch pan, multiply recipe by 1½. Or only fill the pan 3/4-full.
Oreo-Crusted White Chocolate Mousse Torte
adapted from Lora Brody's "Chocolate American Style"
Makes one 9-inch cake; 12 servings
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
½ cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn't stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won't be uniform but don't process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.
This torte can be refrigerated, covered, for up to 4 days.
Makes one 9-inch cake; 12 servings
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
½ cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn't stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won't be uniform but don't process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.
This torte can be refrigerated, covered, for up to 4 days.
Blue and White Oatmeal Chippers
adapted from Picky Palate
1 cup softened unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cup quick oats
1½ cups fresh or frozen blueberries (frozen are best)
1 bag white chocolate chips (12oz)
1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375ºF. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.
1 cup softened unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cup quick oats
1½ cups fresh or frozen blueberries (frozen are best)
1 bag white chocolate chips (12oz)
1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375ºF. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.
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