Tag Archives: white chocolate

White Chocolate Raspberry Pancakes

Since Valentine’s Day falls on a weekend this year, why not start off your day with these delectable White Chocolate Raspberry Pancakes?


White Chocolate Raspberry Pancakes

My husband is out of town for work right now so I’m spending Valentine’s Day with my littler love, my toddler son, who is a huge pancake fan. For awhile IHOP was one of his favorite restaurants, so I had the opportunity to check out their menu on many occasions. The last time we ate there I tried the white chocolate raspberry pancakes. They were tasty but super sweet and a bit artificial. I knew I could do it better!

I made a raspberry puree using frozen raspberries, not in any kind of sugar or syrup, since I knew the white chocolate would make the pancakes sweet enough for breakfast. To add to the festivities, I made the pancakes heart-shaped. To do this, I placed a metal heart-shaped cookie cutter, about 5 inches in diameter on my griddle. I poured about 1/4 cup of batter into the cookie cutter and spread it around evenly. When it was time to flip the pancakes, I left the cookie cutter in place to ensure the batter did not spread outside the boundaries of the heart. After flipping I gently pushed down the pancake to ensure it was in contact with the griddle. Toward the end of cooking each pancake I carefully removed the cookie cutter. My son was so delighted by the heart shaped pancakes. He told his daddy on Skype “I’m eating heart shaped pancakes for breakfast!” Aw! If you don’t have heart shaped cookie cutters, though, the round pancakes were just as yummy!

White Chocolate Raspberry Pancakes

Happy Valentine’s Day to you and your loved ones! I hope you enjoy these beautiful and delicious White Chocolate Raspberry Pancakes as much as we did!

White Chocolate Raspberry Pancakes

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White Chocolate Raspberry Pancakes

Yield: 10 pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk (any kind is fine)

1 egg

3 tablespoons melted butter (unsalted)

1/2 cup white chocolate chips

1 cup frozen raspberries

fresh raspberries for garnish (optional)

Directions:

  1. In a mixing bowl, combine the flour, baking powder, and salt. Add in the milk, egg, and butter and whisk together until fully combined. The batter may remain a little lumpy. Stir in the white chocolate chips.
  2. Heat your pancake griddle on high (I have the Cuisinart Griddler and heated mine to 425F).
  3. For heart-shaped pancakes, place a metal cookie cutter onto the griddle and fill with about 1/4 cup of batter. Let cook until bubbly and golden brown on the bottom, then flip, keeping the cookie cutter in place. Gently push down the pancake to ensure it remains in contact with the griddle. When nearly done, carefully remove the cookie cutter.
  4. For round pancakes, drop 1/4 cupfuls of batter onto the griddle. Let cook until bubbly and golden brown on the bottom, the flip and continue cooking until golden on both sides.
  5. Meanwhile, for the raspberry sauce, place the frozen raspberries into a small saucepan on the stove on medium. Cook until warm and slightly reduced, so the fruit becomes more of a sauce.
  6. Top the pancakes with raspberry sauce, garnish with fresh raspberries if desired, and serve right away.

Note: if you like a lot of sauce on your pancakes, you may want to increase the frozen raspberries to 2 cups.

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Red Velvet Molten Lava Cake with Cream Cheese Ice Cream

With Valentine’s Day around the corner, I’ve been working on several treats to fit the theme of the day. You’ve already read about Spiced Chocolate Ice Cream and “Go Red” for Heart Health Snack Mix and there are more coming up this week. But this one here is the piece de resistance. Since I’m currently living south of the Mason-Dixon, what could be a more iconic red dessert than red velvet cake?

Red Velvet Molten Lava Cake with Cream Cheese Ice Cream

I’ve made red velvet before, with okay results. The color is usually gorgeous but sometimes it’s just too dry for my liking. Making a molten lava cake definitely bypasses that issue! The ooey gooey cake batter just flowed, once releasing the individual cakes from their ramekins.

For me, though, the frosting makes the cake, not just for red velvet cakes, but for all cakes. It’s not infrequent that I’ll lick the frosting off a cupcake, just to chuck the rest of cake because it’s too dry or bland. So I knew I had to highlight the classic cream cheese frosting flavors that red velvet is also known for. As you know, I love making my own ice cream and trying out new flavors. And the cool creamy consistency of ice cream is the perfect match for molten lava cake batter!

Cream Cheese Ice Cream

So here’s a recipe for rich amazingly delicious Red Velvet Molten Lava Cakes to be paired with Cream Cheese Ice Cream. Both are easy and not too time consuming to prepare, though I recommend making the ice cream in advance since it can be tough for ice cream freezers to work well in a warm kitchen, which might happen when heating up your oven to bake the cakes. If you make them concurrently, plan out your timing well, because you want to serve the cakes as soon as they’re ready and not be waiting around for ice cream to freeze while the molten lava solidifies!

Melt together white chocolate and butter, then add sugar and cocoa powder. Slow add in to beaten eggs.

Melt together white chocolate and butter, then add sugar and cocoa powder. Slow add in to beaten eggs.

Add in red food coloring and flour

Add in red food coloring and flour

Divide into 4 ramekins

Divide into 4 ramekins

Bake at 400F for 15 minutes

Bake at 400F for 15 minutes

Run a knife around the edges then carefully invert the ramekin onto a dish. Let sit for 2 minutes then remove

Run a knife around the edges then carefully invert the ramekin onto a dish. Let sit for 2 minutes then remove

This is a gorgeous treat to cap off your Valentine’s Day dinner. Enjoy!

Red Velvet Molten Lava Cake with Cream Cheese Ice Cream

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Red Velvet Molten Lava Cakes with Cream Cheese Ice Cream (adapted from thespiffycookie.com and Epicurious.com)

Yield: 4 individual serving cakes and 1 quart ice cream

For the cakes:

6 ounces white baking chocolate

6 tablespoons unsalted butter, plus more for greasing the ramekins

1/4 cup cocoa powder

1/2 cup granulated sugar

2 large eggs

2 teaspoons red food coloring

1/2 cup all-purpose flour

pinch of salt

Directions:

1. Preheat the oven to 400F. In a microwave safe bowl, melt the white chocolate and butter until smooth. This will take approximately 2 minutes; stop the microwave to stir every 20-30 seconds to avoid burning. While the chocolate and butter are melting, use the remaining butter to thoroughly grease the ramekins.

2. Add in the cocoa powder and sugar and stir until combined.

3. In a mixing bowl, beat the eggs. Add in a small amount of the chocolate mixture and stir together to allow the eggs to warm slowly (temper) to avoid scrambling. Repeat 2-3 more times then add in the remaining chocolate batter and stir until fully combined.

4. Stir in the red food coloring, flour, and pinch of salt. Divide the batter among 4 well greased 3/4-1 cup ramekins.

5. Bake for 15 minutes. Remove from the oven and run a knife around the edges right away. Invert each ramekin onto an individual serving plate and let sit for 2 minutes, then carefully lift up the ramekin. Top with cream cheese ice cream (or whipped cream) to serve.

For the ice cream:

Cream Cheese Ice Cream

Yield: 1 quart

8 ounces neufchatel cheese (lowfat cream cheese), softened

1 cup skim milk

1 tablespoon fresh lemon juice

3/4 cup sugar

1/8 teaspoon salt

1/2 cup heavy cream

Directions:

1. In the bowl of an electric mixture with the paddle attachment, beat the cream cheese, milk, lemon juice, sugar, and salt until smooth. Then pour in the heavy cream and beat on low speed until just combined. You can also do this step with a blender or food processor.

2. Pour the mixture into an ice cream maker and freezer according to manufacturer’s directions. Transfer to a freezer-safe container to store. Let come slightly to room temperature before topping the Red Velvet Molten Lava Cakes.

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White Chocolate Macademia Blondies

We’ll end this week’s tour de Hawaii with one of my favorites, white chocolate macademia cookies. I’ve always loved the white chocolate macademia nut combo and when someone once brought me back one of those tins of Mauna Loa macademias from their Hawaiian vacation, I was hooked. Did you know you can buy all kinds of macademia flavors at Costco in Hawaii? I loved the local flair. Yes, we went to Costco on our Hawaiian vacation, just to check it out…my husband got a Hawaiian shirt there and everything.

Costco Kauai

On our way to the airport when departing from Moloka’i, we stopped off at the macademia nut farm. There we learned the process by which their macademias are picked, opened, and roasted and had the opportunity to dig in ourselves.

Macademia Nut Farm

Those macademias, straight from their shells, were delicious…though made me appreciate the already cracked, roasted, and salted ones a whole lot more!

macademia nut farm

Macademia Nut Farm

So there is definitely a fond place in my heart for macademia nuts and I knew I wanted to highlight them in my last post about Hawaii (for now…I actually still have a few more Hawaiian cookbooks to cover later, maybe next year when I need a mid-winter pick-me-up).

Thus, these White Chocolate Macademia Blondies were created. Meanwhile, I didn’t realize it at the time when planning this post at the end of my Hawaii themed week, but today is National Blonde Brownie Day. So these blondies are not only delicious…but it was fate!

White Chocolate Macademia Blondies

I took the recipe I used for White Chocolate Peppermint Blondies and in my Black and White Brownie Blondie Swirls, and changed it up just a bit. I used only vanilla extract instead of a splash of peppermint extract and I mixed white chocolate chips and roasted macademia nuts in with the batter as well as pressing them onto the top of the bars before baking them. Quick and easy…only one bowl needed, so easy clean up too!

White Chocolate Macademia Blondies

I hope you’ve enjoyed our brief vacation through some Hawaiian themed dishes. I still have a few Hawaiian cookbooks waiting to be experienced so we’ll revisit Hawaii someday soon. In the meantime, be sure to share some of these treats with your Ohana! Until next time, Aloha…

White Chocolate Macademia Blondies______________________________

White Chocolate Macademia Blondies

Yield: 8×8-inch pan (about 9 large blondies)

nonstick cooking spray

1 stick unsalted butter, melted and slightly cooled

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup all-purpose flour

1 cup white chocolate chips, divided

3/4 cup macademia nuts (I used roasted and salted), divided

Directions:

1. Preheat the oven to 350F. Line an 8×8 inch cake pan with aluminum foil and spray with nonstick spray.

2. In a mixing bowl, mix together the butter, egg, sugar, and vanilla with a fork. Then stir in the flour until just combined. Add in 1/2 cup of white chocolate chips and 1/2 cup of macademia nuts.

3. Pour the batter in the pan, smoothing out the top with a spatula. Press the remaining chocolate chips and macademia nuts on top of the batter.

4. Bake for 23-25 minutes (23 minutes for very moist and chewy/25 minutes for crispier on the outside but still very moist and chewy inside). Let cool in pan before slicing.

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White Chocolate Dipped Ginger Cookies

I love cookies exchanges and don’t really know why they just happen around the holidays. I’d be just as happy to swap cookies in July as December, but I guess just being part of the food blogger community I’m swapping ideas and recipes year round, right?

This weekend I attended a cookie swap at my neighbor’s house. It was wonderful. There were more than a dozen varieties of cookies and holiday sweets to sample and great people to socialize with. I left with a whole bunch of cookies to share and some new plans for recipes to try in the future. My contribution were these White Chocolate Dipped Ginger Cookies.

White Chocolate Dipped Ginger Cookies

As you know, I spend a fair amount of time checking out cookbooks and the internet for recipe ideas. This time of year so many food blogs have posts dedicated to holiday cookies and I just bookmarked and pinned everything that looked good. This one stood out.

I’ve always loved spice cookies this time of year. Don’t tell anyone but I prefer them to chocolate. The slightly tangy flavor of the combination of these spices is one I really enjoy. I liked these cookies for the exchange because not only were they fitting for the season, but they looked like they would hold up well to be transported to my neighbor’s home then exchanged with the other guests. The recipe makes enough to share (and then some) so I didn’t need to worry about doubling it in order to have enough. Not to mention they just look so pretty after being dipped in white chocolate. The cookies are soft but not crumbly and the white chocolate adds the perfect amount of sweetness and is a nice contrast to the spices. Is it okay to admit I took a few of my own cookies home from the cookie swap?

White Chocolate Dipped Ginger Cookies

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White Chocolate Dipped Ginger Cookies (adapted with minimal modifications from Brandy’s Baking)

Yield: 6-7 dozen cookies

2 cups granulated sugar, plus more for rolling

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

2 packages (each with 10-12 ounces) white chocolate chips

1/4 cup shortening

Directions:

1. Preheat the oven to 350F.

2. In the bowl of an electric mixer, combine the sugar and oil. Then beat in each egg followed by the molasses.

3. Combine the dry ingredients, flour, baking soda, ginger, cinnamon, and salt in a bowl, then add gradually to the bowl of the mixer with the wet ingredients and mix well.

4. Roll the dough into 1 inch balls. Roll each ball in sugar. Place 2 inches apart on ungreased baking sheets (though I used silpats) and bake for 12-15 minutes until the cookies are golden brown in color and the cookie springs back when lightly touched. Cool on wire racks.

5. In a large microwave safe bowl, melt the white chocolate chips and shortening. Stop after every 30 seconds to stir the mixture and ensure it doesn’t burn. It should take 1 1/2 to 2 minutes to be smooth and melted.

6. Dip the cookies halfway into the melted chocolate, allowing excess to drip off. Place the cookies on waxed paper or on silpats until the chocolate is set.

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White Chocolate Peppermint Blondies

We’ve moved from pumpkin to peppermint around here, folks, and here’s a quick and easy recipe for a yummy dessert to share with friends or bring to a holiday party (or heck, enjoy for yourself). I previously shared a delicious blondie recipe in my Brownie Blondie Swirl post and decided to modify it slightly to fit the flavors of the current season. The great thing about this recipe is it basically uses one bowl, I don’t need to break out the Kitchen Aid mixer (hence fewer dishes to wash), and I was able to easily get it prepared after my son’s bedtime, leaving me more time for sleep watching Carrie Underwood in The Sound of Music. I love the original Sound of Music. I could (and do) watch it at least once a year on TV even though I own the DVD. But I digress…

White Chocolate Peppermint Blondies

This recipe is really a keeper. What a great use for White Chocolate Peppermint M&M’s! These blondies are thin and soft, chewy and buttery, with crisp M&Ms in each bite. Plus they look quite festive with the bright red and white candies dispersed throughout. I made them to give away but I’ll tell you, fresh out of the oven they were so good I halfway contemplated staying up even later to make another batch right away…thankfully I’ve got another bag of the M&Ms at the ready!

White Chocolate Peppermint Blondies

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White Chocolate Peppermint Blondies (modified slightly from Averie Cooks)

nonstick cooking spray

1 stick unsalted butter, melted and slightly cooled

1 large egg

1 cup light brown sugar, packed

2 teaspoons vanilla extract

1 teaspoon peppermint extract

1 cup all-purpose flour

9.9 ounce bag white chocolate peppermint M&M’s, divided

The Recipe

1. Preheat the oven to 350F. Line an 8×8 inch cake pan with aluminum foil and spray with nonstick spray.

2. In a mixing bowl, mix together the butter, egg, sugar, vanilla, and peppermint with a fork. Then stir in the flour until just combined. Add in 1 cup of the M&M’s.

3. Pour the batter in the pan, evening out the top with a spatula. Press the remaining M&M’s on top of the batter.

4. Bake for 23 minutes. They will still be soft and moist. Let cool in pan before slicing.

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