Tag Archives: white chocolate

Chocolate White Chocolate Macadamia Nut Cookie Dough Truffles

What a mouthful!!

You’ll forgive the ridiculous name once you try these. I promise.

I’ve made Chocolate Chip Cookie Dough Truffles, Funfetti Cookie Dough Truffles, and M&M Cookie Dough Truffles.

These are a twist on the common white chocolate macadamia nut cookies… Which happen to be my husband’s favorite cookie of all time. His birthday was a couple weeks ago so I made these for him. They’re lumpy and not the prettiest, but OH SO GOOD.

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Chocolate White Chocolate Macadamia Nut Cookie Dough Truffles

Ingredients:
1 cup sugar
1 cup packed brown sugar
2 sticks butter (1 cup)
6 tbsp milk (or milk substitute)
2 tbsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1/4 tsp baking soda
1 tsp salt
2 cups white chocolate chips
1 cup chopped macadamia nuts, divided
Candy coating (I used CandiQuik)

Directions:
1. Beat butter and sugars. Add vanilla and milk.
2. In a separate bowl, whisk together the flour, cocoa, salt, and baking soda. Slowly add to wet mixture.
3. Stir in chips and nuts by hand.
4. Let dough chill for at least 2 hours.
5. Scoop into small balls on a waxed lined baking sheet and place in freezer to harden up. I did this the night before.
6. Melt the candy coating and dip each ball, tapping off the excess with a fork. Quickly top with chopped nuts.
7. Store in the fridge.

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Even though I made these for my husband, I actually took most of them to work. We don’t need THAT much sweets around the house! There was a good portion of cookie dough left that hadn’t been dipped so I let him finish that off. 🙂

My coworkers LOVED these. One even proclaimed that if he could have any dessert ever in the world that he would choose these. Maybe it was because he was currently holding one, I don’t know… 🙂

I liked them because they weren’t overly chocolatey.. you know, because I don’t like chocolate all that much. But they were still chocolatey enough for the major chocolate lovers too!

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Funfetti Blondies

Sometimes you see a recipe and think, “Ain’t nobody got time for that.”

This is not one of those recipes.

This recipe, you do have time for. This is the easiest recipe ever.

These took about 5 minutes to get from my cabinet to my oven.

So in total, you can have these in your mouth in about an hour.

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Funfetti Blondies – recipe found here at Sally’s Baking Addiction

Ingredients:

1 box yellow cake mix (I always use Betty)

1/4 cup vegetable oil

1/3 cup + a splash of milk

1 egg, beaten

1/2 cup sprinkles

1/2 cup white chocolate chips (Sally noted these as optional. I opted in!)

Directions:

1. Preheat oven to 350*. Spray pan with non-stick spray. (I used a 9×9 pan, but a 8×8 or even a round pan will work if that’s all you have.)

2. Mix all ingredients together except the white chocolate chips, mixing them in last. It should be thick and sticky.

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3. Press/spread batter into pan as evenly as possible.

4. Bake for 25-30 minutes, or until the edges just start to turn brown. The center will look under-cooked, but that’s okay!

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5. Let cool for at least 30 minutes before diving in. Letting it sit and cool will set up the center and make them dense and gooey. (Like a delectable brownie sans chocolate!)

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These are some of the yummiest things I’ve ever had. If you’re a funfetti fan, make these ASAP!

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My baking itch is back! Now I just need to manage to find time to bake. And I need to come up with good ideas. And I need to get back to work so my hubby and I stop eating everything ourselves. Seriously.

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Elf Munchies

This snack munch is easy and pretty and sure to impress!

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Elf Munchies

Ingredients:

About 8 cups of popcorn (1/2 cup of kernels if popping them fresh)

12 oz white chocolate chips, almond bark, or white candy melts

Assorted sprinkles

Directions:

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1. Pop some popcorn. You can use microwave popcorn if you want, I just don’t know how it will taste if you get the buttery kind. I used white popcorn and popped it the same way I make my Kettle Corn, but without the sugar. Let it cool.

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2. Melt white chocolate chips, almond bark, or white candy melts until smooth. Pour over popcorn and stir until evenly coated. I added sprinkles while my husband was stirring. Non-pareils, jimmies, and quins!

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3. Spread popcorn out on wax paper. I broke it up so that there were no large clumps.

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4. In freezer zip top bags, melt green and red candy melts. (I like to use leftover candy melts for this because it doesn’t have to melt perfectly smooth to be pretty as drizzle!) Massage bag until smooth. Snip the corner of the bag and drizzle the candy over the white chocolate coated popcorn. I finished off with some more sprinkles – snowflakes this time!

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5. Wait for the candy to set up completely, then break up popcorn and store in a airtight container or zip top bag.

This would be so cute to leave out with cookies for Santa. The elves deserve some treats too!

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Mini Krispy Cupcakes

So a couple days ago I stumbled across this recipe for small batch rice krispy treats.

GENIUS!!

All the guilt of making your unhealthy snack is gone because you can make just enough for one little dessert! I thought this would be the perfect way to experiment with different flavors without making a ton of it (just in case it turned out yucky… like that could even happen with rice krispies…)

The recipe suggests pressing them into a muffin/cupcake pan (which makes 2). I decided to do a mini muffin pan instead (which made about 12), because everyone knows that the smaller a dessert is, the cuter it is too!

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I have to give credit where credit is due here… my husband came up with the idea of dipping the tops in chocolate to make them look like cupcakes! I was going to just press them flat and drizzle them. I guess he’s pretty smart at the chocolate stuff because they turned out great!

I made 2 different kinds!!

Peanut Butter Rice Krispies

Ingredients:

1 tbsp butter

1/4 cup smooth peanut butter

1 cup mini marshmallows

1 1/2 cups rice krispies

Directions:

1. Spray muffin pan with non-stick spray.

2. In a small pot, melt butter, mallows, and peanut butter until smooth.

3. Add the rice krispies straight to the pot and stir until completely coated in goop.

4. Remove pot from heat and carefully scoop krispies into the muffin pan cavaties. Make the tops rounded if you want it to look like a cupcake, or make them flat if you want them to look like little cups.

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5. Wait. The hardest part, I know.

6. When they are set up (mine took an hour or 2), melt chocolate, white chocolate, or candy melts to dip or drizzle however you like.

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I had just enough mini mallows to do another small batch…

Chocolate Rice Krispies

Ingredients:

2 tbsp butter

1/4 cup semi-sweet chocolate chips

1 cup mini marshmallows

1 1/2 cups rice krispies

Directions:

1. Spray muffin pan with non-stick spray.

2. In a small pot, melt butter, mallows, and chocolate until smooth.

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3. Add the rice krispies straight to the pot and stir until completely coated in goop.

4. Remove pot from heat and carefully scoop krispies into the muffin pan cavaties. Make the tops rounded if you want it to look like a cupcake, or make them flat if you want them to look like little cups.

5. Wait. The hardest part, I know.

6. When they are set up (mine took an hour or 2), melt chocolate, white chocolate, or candy melts to dip or drizzle however you like.

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As soon as I can get to the store to buy more mini mallows, I will be making new krispy recipes!

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Chocolate Dipped

There is something too perfect about chocolate dipped strawberries.

These I did for my aunt’s Oscars party (a while back!). First time I did little tuxes. Turned out pretty cute!

These were for a 15 year old girl’s birthday party.

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I also (finally) got around to dipping my peeps in chocolate. The week before Easter was crazy for me so I didn’t get to it in time. Peeps are a Spring thing not an Easter thing though right? Let’s go with that.

 

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I actually don’t even like peeps. But dip them in chocolate and you make heaven!!

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I love sprinkles. They make everything better. And prettier.

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Here are all of them together!

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I think this guy was my favorite. I got these pretty extra long jimmies at the 99 cent store right before Easter.

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Heart Shaped Deep Dish White Chocolate Macadamia Nut Cookies

For the past few years, I have bought my honey a giant heart-shaped cookie for Valentine’s Day. (By giant I mean it was like 12″ across.) His favorite cookie is a white chocolate macadamia nut, so the giant cookie was always that. Now that I am doing my own baking, I told him he was not getting one this year. I asked him what I could make him instead. He wants damn white chocolate macadamia nut cookies. Of course.

I had never made them before, so I was a little stumped. I decided to go with a regular chocolate chip cookie recipe, and just swap out the chips for white and add macadamia nuts. If white chocolate chip macadamia is not your thing, just substitute with regular chips and omit the nuts.

I recently bought myself a whoopie pie pan aka muffin top pan, and since it was during Valentine’s season, it is heart shaped! And since my honey isn’t getting his giant heart shaped cookie, I figured I would make him regular-sized heart shaped white chocolate macadamia nut cookies. Ugh this post is getting me tongue-tied!

White Chocolate Macadamia Nut Cookies – recipe adapted from Dollhouse Bake Shoppe

Ingredients

1 1/2 sticks butter, melted

3/4 cups packed brown sugar

1/2 cup white sugar

1 egg + 1 egg yolk

1 tbsp vanilla

2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1 cup white chocolate chips

1/2 cup macadamia nuts

Directions

1. Beat melted butter and sugars for 3-5 minutes on medium speed until light and fluffy.

2. In a small bowl, gently mix together eggs and vanilla. Scrape the sugar/butter mixture from the sides of the bowl and add the eggs. Mix until comined.

3. In a separate bowl, mix together flour, salt, and baking soda. Gradually add to rest of ingredients until completely incorporated.

4. Stir in chips and nuts by hand, then cover and chill for at least 2 hours or overnight.

5. Roll dough into balls and bake on cookie sheet, OR press into the bottom of deep dish whoopie pie pan/muffin top pan.

 

6. Bake at 350 for 9-12 minutes. Edges should be golden brown and center should be soft and puffy. Let cookies completely cool on cookie sheet or in pan so that the soft centers will set up. (The centers will also sink a bit.)

Aww look, he’s got my heart in his hands…. awwww…..

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