CARAMEL & WHITE CHOCOLATE POPCORN

DANGEROUS!  BEWARE! SCRUMPTIOUS! NEED I SAY MORE?

1. Start with 10 cups of popcorn (I used 3 bags of microwave popcorn). Here is my favorite tip to share with you.....Lay popcorn in a roasting pan!!! This will allow for lots of room to stir!!!!

2. In a pot, melt:
1/2 cup butter
Add:
1 cup light brown sugar
1/4 cup light corn syrup
1/2 tsp. salt 
Stirring all to combine, bring to a boil and then boil without stirring for 4 minutes. 
Remove from heat and add:
1/4 tsp. baking soda
1/2 tsp. vanilla
Pour over the popcorn stirring well to coat.  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Remove, cool, drizzle with melted white chocolate (I used Ghirardelli disks!!!) and break into pieces.

CRANBERRY WHITE CHOCOLATE CHIP COOKIES!!!

Cranberry double chippers

Ingredients: 

3/4 c. salted butter, softened 

3/4 c. brown sugar  (I used dark brown)

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1/2 c. bittersweet chocolate chips-Ghirardelli

1/2c. dried cranberries

1/2c. white chocolate chips

(Use some extra chips/cranberries to press in immediately after coming out of the oven.)

Directions:

1.  Preheat oven to 350 degrees F. Line baking sheet with parchment.

2.  Beat butter and sugars till creamy. Add egg and vanilla.

3.  Add flour, cornstarch, baking soda and salt. Fold in chocolate chunks & cranberries.

4.  Using a cookie scoop drop dough onto sheet.  Mine baked about 14 minutes but check the time depending on the size.  They should be lightly brown.  The tops do not really brown so don't over bake. 

5.  Remove and push in a few extra chips/cranberries.  I got about 20 cookies from this recipe.

 RECIPE ADAPTED FROM APPLE A DAY 
and Sally's baking addiction

POLKA DOTTED TRIPLE LAYER OREO CHEESECAKE

 

For the Cake:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract



1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.
For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature 3/4 cup sugar 2 tsp. vanilla extract 1/4 tsp. salt 2 eggs 3/4 cup sour cream 7 coarsely crushed chocolate sandwich cookies
  
Cheesecake:
Preheat oven to 325°.  Beat cream cheese on medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs, one at a time.  Add sour cream.  Fold in crushed Oreos. 
Line bottom of an 8 inch springform pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 

Frosting:
6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 


To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.



Adapted from Rebekah's Family Food & Fun

INSIDE OUT JELLY DOUGHNUTS WITH WHITE CHOCOLATE

DONUTS IN LESS THAN 20 MINUTES? YES, YES, YES!  THANKS TO PILLSBURY!!! THIS RECIPE IS A COPYCAT OF ONE OF MY FAVORITE RESTAURANT DESSERTS SERVED AT BLACKSTONE STEAKHOUSE!!!


BUY SOME GRAND BISCUITS-CUT OUT THE CENTERS AND POP THEM IN SOME HOT OIL! BOOM! DONUTS!  I TOPPED MINE WITH HOMEMADE STRAWBERRY JAM BUT YOUR FAVORITE STORE BOUGHT JAM WILL WORK JUST AS WELL. THEN I USED A CARROT PEELER TO GRATE SOME WHITE CHOCOLATE ON TOP FROM A SMALL BAR.  YUM! ADD SOME WHIPPED CREAM AND INDULGE!

1.  FLATTEN OUT EACH GRANDS BISCUIT A BIT AND CUT THE CENTERS USING A SMALL, ROUND BISCUIT CUTTER.

2.  POUR OIL IN A DEEP POT AND LET IT GET HOT, HOT, HOT!

3. ADD DONUTS-JUST TWO AT A TIME AND BROWN ON BOTH SIDES.  REMOVE TO A PLATE.

4.  GARNISH WITH HOMEMADE JAM (CLICK HERE FOR RECIPE) OR STORE BOUGHT.

5.  GRATE WHITE CHOCOLATE ON TOP AND ADD SOME WHIPPED CREAM ON THE SIDE!

Raspberry Brownies with White Chocolate Chips

(ADAPTED FROM FAT WITCH BAKERY BOOK)


1¾ sticks unsalted butter
½ cup + 1tbsp bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 tsp vanilla extract
½ cup + 1 tbsp flour
¼ tsp salt
½ cup white choc chips
½ cup seedless raspberry jam


Grease a 9x9 pan with nonstick foil.  Preheat the oven to 350 degrees. Melt the butter and bittersweet chocolate over in the microwave. Set aside. While chocolate mixture is cooling, beat the eggs, sugar and vanilla together in a mixing bowl until smooth. Add the cooled chocolate and keep mixing until thoroughly combined. Add flour and salt stirring until no white streaks remain. Fold in the white chocolate.Spread only half the batter into baking tin, then spread the preserves/jam on top, avoiding the edges. Refrigerate for 20 minutes, then spread the remaining brownie batter over the jam. Don't worry if the jam and brownie mixture get mixed up a bit. Bake for 35 minutes. Cool for 1 hour on a wire rack.

WHITE CHOCOLATE BABY BARK

Melt white chocolate disks in the microwave and spread onto a cookie sheet lined with nonstick foil.  I used Classen's white disks.  Once spread evenly, add sprinkles and candies.  Let set in the fridge and break into pieces!

CRANBERRY DOUBLE CHIPPERS!

THESE COOKIES WILL BE MUSIC TO YOUR TASTE BUDS!

 Cranberry double chippers

Ingredients: 

3/4 c. salted butter, softened 

3/4 c. brown sugar  (I used dark brown)

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1/2 c. bittersweet chocolate chips-Ghirardelli

1/2c. dried cranberries

1/2c. white chocolate chips

(Use some extra chips/cranberries to press in immediately after coming out of the oven.)

Directions:

1.  Preheat oven to 350 degrees F. Line baking sheet with parchment.

2.  Beat butter and sugars till creamy. Add egg and vanilla.

3.  Add flour, cornstarch, baking soda and salt. Fold in chocolate chunks & cranberries.

4.  Using a cookie scoop drop dough onto sheet.  Mine baked about 14 minutes but check the time depending on the size.  They should be lightly brown.  The tops do not really brown so don't over bake. 

5.  Remove and push in a few extra chips/cranberries.  I got about 20 cookies from this recipe.

 RECIPE ADAPTED FROM APPLE A DAY 
and Sally's baking addiction

WHITE CHOCOLATE DIPPED PRETZELS TOPPED WITH CANDY CANE OREOS

DIP PRETZELS IN WHITE CHOCOLATE.  TOP WITH CHOPPED CANDY CANE OREOS AND SPRINKLES! LET SET ON WAX PAPER.

BISCOFF, DRIED BLUEBERRIES, WHITE CHOCOLATE...OH MY!

THE FLAVOR ON THESE COOKIES IS AMAZING! A MUST TRY!!!!!

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup Biscoff
 1 large egg
1 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup dried blueberries
1. Beat butter, sugars, and Biscoff.  Add egg and vanilla & mix. 
2. Add dry ingredients until just combined. Stir in white chocolate and blueberries.
3. Bake at 350 degrees F for 10 minutes.

ADAPTED FROM KEVIN AND AMANDA

WHITE CHOCOLATE FROSTED OREO BROWNIE BARS

Ever try to melt white chocolate chips? Can be so frustrating!!!  I used Valrhona-beyond simple-melted perfectly!

 
ONE SUPER NEAT THING ABOUT BEING A PART OF THE BLOGGING WORLD IS THAT YOU MEET SOME REALLY AWESOME PEOPLE.  THAT'S THE STORY BEHIND TODAY'S POST. I "MET" LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) YEARS AGO ONLINE AND IT'S AS IF WE HAVE BEEN FRIENDS FOR A LIFETIME.  WE SHARE MANY OF THE SAME TASTES IN THE DESSERT WORLD AND HAVE OFTEN TRIED OUT EACH OTHER'S RECIPES.  I KNOW THAT IF I AM TRYING A LIZZIE RECIPE...IT IS GOING TO BE SUPERB.  I NEVER HAVE TO WONDER!!!  HER RECIPES ARE RELIABLE, DELICIOUS AND ALWAYS WRITTEN CLEARLY WITH BEAUTIFUL PICTURES.  YOU WILL EVEN GET TO MEET HER SUPER CUTE DOG LAMBEAU!!!  LIZZIE AND I DECIDED TO SURPRISE EACH OTHER TODAY BY MAKING A RECIPE FROM EACH OTHER'S BLOG.  I HAVE BEEN SCOPING OUT HER OREO COOKIE BROWNIES FOR A LONG TIME SO I KNEW I'D BE MAKING THEM.  I ACTUALLY COMBINED TWO OF HER RECIPES TODAY AND FOR THE TOPPING I USED HER WHITE CHOCOLATE FROSTING.  NEEDLESS TO SAY, THESE BARS DO NOT DISAPPOINT.  IN FACT, THEY ARE SUPERB!  HEAD OVER AND VISIT MY BAKING BUDDY LIZZIE AND TELL HER HUGS & COOKIES SENT YOU!!!
You can also visit Lizzie on:
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Oreo Cookie Brownies by That Skinny Chick Can Bake

Brownies:

1 stick butter

8 oz semi-sweet chocolate

1 1/2 c sugar

4 large eggs

1 t vanilla

3/4 c flour

1/4 t salt

1 8-ounce bag Mini Oreos, to garnish

Preheat oven to 350º. Line 8" square baking pan with nonstick foil. Set aside.  Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted. Let cool to room temperature.

Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Pour into prepared pan and smooth top with offset spatula. Bake until cake tester comes out of center with just a few moist crumbs, 40-45 min. Cool completely on rack. 

White Chocolate Frosting:

1 stick (1/2 cup) butter, at room temperature

2 1/2 cups powdered sugar (I sifted it)

1 teaspoon vanilla

4 ounces white chocolate, melted (VALRHONA!!!!)

1/2 tablespoon milk (remember to add this!)

Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice cooled brownies. DECORATE WITH MINI OREO COOKIES!

 

3 MINUTE COOKIES 'N' CREME FUDGE!! REALLY!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I'LL MAKE!

THIS MONTH, I RECEIVED My Catholic Kitchen

WHEN I SAW HER THREE MINUTE MICROWAVE FUDGE RECIPE, I KNEW I HAD TO TRY IT.  MY ONLY CHANGE WAS TO SWAP OUT NUTS FOR HERSHEY'S COOKIES 'N' CREME CANDIES.  THIS FUDGE WAS SPECTACULAR!!! AND DONE IN THE MICROWAVE IN 3 MINUTES? WOW! I WOULD SUGGEST SIFTING THE POWDERED SUGAR NEXT TIME TO ELIMINATE SMALL LUMPS.  THANKS FOR AN AWESOME GO-TO FUDGE RECIPE, VERONICA!

COOKIES 'N' CREME 3 MINUTE FUDGE

4 cups confectioners sugar, sifted

1 stick butter (8 Tablespoons)

1/4 cup evaporated milk

1/4 cup cocoa powder
 

10 mini cookies 'n' creme bars, scored into fourths

Directions

Put the sugar, margarine, milk and cocoa in a large microwave-safe bowl. Microwave on high 3 minutes. Remove from microwave and beat until silky and smooth. Add half the candies.  Pour into loaf pan lined with nonstick foil and add more candies on top.  Chill and cut into pieces.

RED VELVET & WHITE CHOCOLATE COOKIES

 

 

For these cookies, I tried 3 types of white chocolate. I used Ghirardelli chips, a Ghirardelli bar and a bakers thicker bar.  All baked up equally well, so choose the one you like best!

red velvet & white chocolate cookies

 Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
Red food coloring liquid or gel
1/2 cup white chocolate chips

Beat butter and sugars.  Add egg and vanilla.  Add all dry ingredients, along with a lot of red food coloring to reach the shade of red you like. I used the wilton gel so I would need less.  Stir in chocolate chips or a white chocolate bar that you've chopped.  Bake 7-10 minutes at 375 on parchment lined cookie sheets.  Cool.

adapted from The Curvy Carrot