Tag Archives: white chocolate

Strawberry Lemonade Cupcakes

Hello friends! I feel like it’s time for some summer flavors! I’ve been doing a lot of chocolate cupcakes lately and I think it’s time for a change. Since I made the strawberry buttercream a few months ago I tried a raspberry buttercream, but I couldn’t get the natural raspberry flavor to come through. Weird right? I’ll keep working on that, but in the mean time here is a delightful treat to keep you satisfied 🙂 This strawberry buttercream has a great flavor and paired with the lemon cupcake it’s a classic combination! Guys….I am bound and determined to come up with a white chocolate sauce. White chocolate is notoriously difficult to work with in baking. I am still going to keep working on it, but this the best result I’ve had so far. Things got a little dicey there for a minute but I really like how it turned out.

I’m pretty excited because now I have a whole new audience for recipe testing. I very recently changed careers and employers and even though I am only 2 weeks in it has been great so far! Great people, great environment and the work is a refreshing change. When I started mentioning the blog my new co-workers seemed very interested and just talking about it so much sort of re-kindled my passion. Plus with the garden re-vamp finally being completed I think I can start posting regularly a couple times a month now!

These cupcakes were a huge hit in my new office so I hope you give them a try! Seriously you will not be disappointed!

Makes 24

Ingredients:

Cupcakes:

  • 1 Box Lemon Cake Mix
  • 1 Package Jello Lemon Instant Pudding
  • 1/2 Cup Milk
  • 1/2 Cup Melted Butter
  • 1 Cup Sour Cream
  • 4 Eggs
  • 2 tsp Vanilla Extract

Filling:

  • 1 Cup White Chocolate Chips
  • 1/4 Cup Butter
  • Zest of a medium lemon
  • Juice of 1/2 lemon

Frosting:

  • 1 Cup Salted Butter, softened
  • 1/4 tsp Salt
  • 6 oz White Chocolate, melted and slightly cooled
  • 1/4-1/3 cup Strawberry Puree (cut the tops off 8-10 strawberries and puree in a food blender)
  • 2-3 Cups Powdered Sugar

Make the filling first. Fill a medium sauce pan with about 2 inches of water and place a metal bowl on the top so that it doesn’t touch the water. Bring the water to a boil, and then melt the butter with the lemon zest and juice in the bowl. Remove bowl from heat and slowly stir in the white chocolate.  As soon as all the chocolate has melted place the bowl in the fridge. Let chill in the fridge while you prepare the cupcakes.

*side note If your white chocolate starts breaking down then add 2 tbsp of powdered sugar and beat in with beaters and get it in the fridge. It will be ok….this happened to me and it still turned out great!

Preheat oven to 350 degrees.

To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add butter and milk. Mix well. Add eggs, vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.

Fill each cupcake liner about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before filling and frosting.

Remove the filling from the fridge. Use an electric hand mixer to beat it for about 2 minutes until it has become light and creamy. Use a piping bag and filling tip to fill the  cooled cupcakes with the lemon and white chocolate mixture.

To make the frosting:

In a medium bowl beat the butter and salt with a hand mixer until it lightens in color and becomes light and fluffy. Add 1/2 cup of the powdered sugar, mix well. Slowly beat in the melted white chocolate. Add 1/4 cup strawberry puree. Slowly add 1 1/2 cup of the powdered sugar and beat well for 3-4 minutes until it’s light and fluffy. Add more puree and sugar to taste. You will want the frosting to be stiff enough to hold it’s shape.

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Orange and White Chocolate Chip Drop Cookies

These cookies are the perfect summer treat! The tangy orange with the sweet white chocolate is almost like a creamsicle! One of the best things about this recipe is that the orange flavor is all natural so you don’t have any of that funky extract after taste.

These cookies are also so soft and chewy, some people fall either into the crunchy cookie lover category or the chewy lovers. Which one are you? I can go either way!

I brought these to both jobs and only had a few leftover for us to enjoy! My favorite part was opening the tupperware and getting a burst of orange right in the olfactory sense! I just love making treats to share with my friends at work. I have one co-worker who doesn’t really like desserts and now whenever he hears I have treats is right at my desk curiously peeking in the box!

Ingredients:

  • 2 Sticks Salted Butter, room temperature
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Egg
  • Zest of 2 Oranges
  • 2 Tbsp Fresh Squeezed Orange Juice
  • 1/2 tsp Salt
  • 3/4 tsp Baking Soda
  • 2 1/2 Cups Flour
  • 16 oz White Chocolate Chips

Preheat oven to 350.

In a stand mixer or large bowl beat the butter and sugars together until you have a grainy paste. Add the vanilla, egg, zest, juice, salt and baking soda. Mix until well combined, scraping down the sides of the bowl as necessary. Slowly add flour, mix until well combined. Finally add the white chocolate chips and mix for about 30 seconds until well distributed.

On a large baking sheet drop small spoonfuls of cookies I did 5 rows of 4 cookies. Bake for 10-12 minutes until the edges are lightly browned. Do not over bake or else the citrus will burn the bottom of the cookie.

Cool for 5 minutes, then transfer to a wire rack and finish cooling. Store in a covered container if they last long enough 😉

Feel free to comment below and let me know how yours turned out or if you have any questions.

White Chocolate Buttercream

I’ve made this white chocolate buttercream a few times now and it is delicious and beautiful. It is also an amazing base for a whole spectrum of flavors! The first time I made it I added Andes peppermint baking chips, and it was AMAZING! Yum! One of my girlfriends said it was the best cupcake I have ever made. The next time I made it I added 1/4 tsp of Almond extract and WOW! I think next time I will add some fresh lemon juice, I bet it will be spectacular.

This frosting is light and fluffy, almost has a whipped texture. If you like your frosting super sweet you could omit the added salt, but I definitely recommend using salted butter.

I had a night home alone one night and decided to play around with different decorating techniques. I discovered that I don’t need a coupler with my Wilton 1M Large Star piping tip. I thought for sure that frosting would just ooze out the sides, but lo and behold…..it worked like a charm! I am just obsessed with decorating with rosettes! Not sure what I will move on to next….but for now I will strive to perfect this art!

This will frost about 24 cupcakes with a medium amount of frosting. For a cake more than 2 layers I would increase the recipe by 50% or double.

Ingredients:

  • 1 Cup Salted Butter, softened
  • 1/4 tsp Salt
  • 6 oz White Chocolate, melted and slightly cooled
  • 2 Cups Powdered Sugar

In a medium bowl beat the butter and salt with a hand mixer until it lightens in color and becomes light and fluffy. Add 1/2 cup of the powdered sugar, mix well. Slowly beat in the melted white chocolate. Slowly add the rest of the powdered sugar and beat well for 3-4 minutes until it’s light and fluffy.

If you are adding extracts, add them with the first 1/2 cup of powdered sugar.

Orange Cranberry Walnut Oatmeal Cookies


As Thanksgiving rapidly approaches with the speed of a bullet train, I can’t help but wonder…….where did this year go?? I have a lot to be thankful for! My parents are amazing! My sister is one of my best friends and she is going have her first little bundle of joy any day now! (I am super excited to be an aunt)

And I have to save the best for last…..Levi and I have made it through another year of living together and it’s the longest I’ve ever lived with someone and our friendship has gotten even stronger! I am just so greatful for all the things he does for us and even when I do really stupid shit (like dump a cup full of nails into the dishwasher) he never says anything mean 💖 and he is so encouraging when I’m upset about work. I just cannot wait to see what adventures this upcoming year holds.

Ok…..enough with all the feels!

Warm cookies and a glass of milk are the perfect fall treat. I found a bag of dried orange infused cranberries at Trader Joe’s when I was in Albuquerque a few weeks ago and I had to use them for something super yummy. We actually made 2 different versions of this cookie so stay tuned for Levi’s version.

Ingredients:

  • 1/2 Cup Butter, room temperature
  • 1/4 Granulated Sugar
  • 1/2 Cup Brown Sugar
  • 1 Egg
  • 1 Tbsp Vanilla
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Baking Soda
  • 1 Cup Flour
  • 1 1/2 Cup Instant Oats
  • 1 Cup White Chocolate Chips
  • 1 Cup Dried Cranberries
  • 1/2 Cup Walnuts
  • 1 Tbsp Orange Zest

In a large bowl or stand mixer beat the butter and both sugars until you have a grainy paste. Add the egg and vanilla, mix in completely. Next mix in the salt, baking soda, cinnamon and nutmeg. Add the flour and oats and mix well.

Using a mixing spoon gently mix in the white chocolate, cranberries and walnuts. Place the cookie dough in the fridge for 30 minutes.

Preheat oven to 350. Use a cookie scoop to place 1 inch balls of dough on a non-stick cookie sheet. Bake for 10-12 minutes. Cool on a wire rack.

Enjoy!!

White Chocolate Cranberry Cheesecake


I don’t know if anyone loves cheesecake like we do! I mean real creamy and crumbly and flavorful cheesecakes. One of my favorite things is that they are so versatile! I don’t know of any flavor profile you can’t put into a cheesecake. Of course my first holiday bake had to be a cheesecake. I think this year we are going to try another eggnog cheesecake and a candy cane cheesecake. Yum! I can’t wait 🙂

There are a few things to remember when making cheesecakes. First, do not put too much butter in your crust. The filling will hold it together. Next, scraping down the sides of your bowl while mixing the batter is key to getting a creamy smooth consistency. Last, do not rush the cooling process. Yes it takes a long time but you will not regret the results.

Ingredients:

Crust:

  • 2 Cups Nilla wafers, crushed into fine crumbs
  • 2 Tbsp butter, softened

Cheesecake:

  • 16 oz Cream Cheese, softened
  • 1 Cup White Sugar
  • 16 oz Sour Cream
  • 12 oz Bakers White Chocolate, melted
  • 3 Eggs
  • 1 Tbsp Vanilla
  • Juice of half a Meyer Lemon

Cranberry Filling:

  • 2 Cups Fresh Cranberries
  • 1/3 Cup Water
  • 1/4 Cup Sugar
  • Juice of half a Meyer Lemon

White Chocolate Ganache:

  • 1/2 Cup Heavy Whipping Cream
  • 1 Cup White Chocolate Chips
  • 1 tsp Vanilla Extract

Sugared Cranberries:

  • 2 1/2 Cups Fresh Cranberries
  • 1 Cup Water
  • 1 1/2 Cup Sugar, divided

Preheat oven to 350.

Mix Nilla wafer crumbs and butter and press into the bottom of a 9 inch springform pan. Bake for 5 minutes, then remove and place in the fridge while mixing the filling.

To make the filling: In a small saucepan add the cranberries, water, sugar and lemon juice. Over medium heat stirring frequently bring to a simmer. The cranberries will start to break down. Turn the heat up just a little bit and the mixture will start to thicken, this takes about 5-10 minutes.  When you can stir the mixture and it has the texture of jelly remove from heat.

In a stand mixer beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in sugar. Once you have a grainy paste add the sour cream and beat until smooth. Scrape down the sides of the bowl, slowly add the melted chocolate. Add the vanilla, lemon juice and eggs. Mix until combined.

Remove the crust from the fridge. Pour about half the batter onto the crust, add a few spoonfuls of filling and lightly swirl them together. Repeat with the rest of the batter and filling.

Bake for 1 hour. The top should be lightly browned, and when you jiggle the pan the cheesecake should barely move. Once your cheesecake is done, turn off the oven, leave the cheesecake in there for 1 hour. Remove from the oven and place in the fridge for 4-6 hours until completely cooled.

To make the ganache warm up the cream and vanilla in a small sauce pan until it gently simmers, put the chips in a heat safe mixing bowl and pour the hot cream in. Mix continuously until you have a smooth sauce. Bring to room temperature.

To make the sugared cranberries in a small saucepan heat up the water and 1 cup sugar mixing until the sugar is completely dissolved. Remove from heat and add the cranberries. Stir for 3-5 minutes. Using a slotted spoon move the cranberries to a cookie sheet and let them dry for 5-10 minutes until they are sticky to touch but not wet. Roll in 1/2 cup sugar until completely coated.

On your slightly cooled cheesecake pour the ganache and top with the sugared cranberries, and finish cooling.

And then savor every last bite!!

 

White Chocolate Dipped Strawberries

Finally! I made a Valentines dessert that isn’t Red Velvet!! What is more cute than chocolate covered strawberries? And buying them from the store can be crazy expensive, so just make them yourself 🙂

You can have all sorts of fun with different colors and sprinkles and really decorate them anyway you want! This would be a fun project with kids or a lovely surprise for that special someone.

What you need:

  • 1 lb ripe Strawberries, washed, dried and chilled.
  • 12 oz White Chocolate  Chips or Bark
  • 2 Tbsp Crisco
  • Any food dye and sprinkles your little heart desires

In a medium microwave safe bowl melt the chocolate and Crisco together stirring every 20 seconds until the chocolate is completely melted. Set out a cookie sheet covered with wax paper. Hold the strawberry by the leaves and dip, swirl or dunk away to your hearts content. Place the berry on the wax paper. Once your cookie sheet is full place it in the fridge for a few minutes to let the chocolate set.

The berries should just come right off the wax paper. Serve them in the most adorable way you can!

Happy Valentine’s Day Everyone!!!

Check out other recipes on the Valentines Dessert Board 

  

Candy Cane Oreo Chocolate Cookie

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Oh yes friends… It’s holiday time! And that means BAKING BAKING and even more BAKING!! Lol. It’s always nice to have a favorite cookie recipe that you can fall back on when it’s time to attend one of the many many holiday celebrations. These are also great to include on a cookie plate for your neighbors or friends. They are very chewy and keep really well.

The different mix-ins for this cookie add a few really great textures. The candy canes are chewy and the Oreo’s add a little crunch. And who doesn’t love a little white chocolate sprinkled in?

Ingredients:

  • 3/4 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Cup Softened Butter
  • 1 package Hersheys Chocolate Pudding
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 1/2 tsp Baking Soda
  • 2 1/2 cups flour.
  • 1/2 cup crushed Candy Cane
  • 3/4 cup White Chocolate Chips
  • 1 1/2 cup crushed Winter Oreo- I put some in a Ziploc and used a mallet so that there were still some big pieces left.

Directions:

Preheat oven to 350.

In a large bowl with an electric mixer, beat the sugars together. Add the butter and beat until it’s completely mixed in and it has formed a grainy paste. Add the pudding, eggs and vanilla. Mix everything together and it will start to form a sticky batter.

In a medium bowl mix together the salt, baking soda and flour. Add this mixture to the batter. It will be very thick and stick to the bowl. Use a wooden spoon to fold in the white chocolate chips, candy canes and Oreo’s.

I think it’s best to spray your cookie sheets with a little cooking spray for these. The candy does get a little sticky and it can make getting them off the sheet a little tricky. Drop the cookie dough onto the cookie sheet in medium spoonfuls at least one inch apart.

Bake for 10-12 minutes.

Happy Holidays everyone!!! Don’t miss out on any of our posts this season and sign up for email alerts 🙂

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