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Posts Tagged ‘white chocolate’

by Sarah Steimer

Chocolate-mint puppy chow

A little early St. Patrick’s Day offering, right? These chocolate-mint muddy buddies are perfect for any time of year, but they’re certainly seasonal in a sort of St. Paddy’s or Girl Scout sort of way.

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by Caitlin Saniga

Orange creamcicle drop cookies

Who doesn’t love a good drop cookie recipe? I remember my dad bringing home similar orange creamcicle cookies from the store when I was young, so these have a soft spot for me. Turns out, they’re even better when they’re homemade.

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by Sarah Steimer

I would definitely place this biscotti in the after-dinner category, with either coffee or black tea.

I would definitely place this biscotti in the after-dinner category, with either coffee or black tea.

  • 1/3 vegetable or canola oil
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon ground star anise (I couldn’t find ground star anise, so I had to ground my own whole pieces. It was a joy.)
  • 2 teaspoons ground ginger
  • 1 cup white chocolate chips for melting

Combine the oil, sugar, eggs and molasses. In another bowl, whisk together the flours, baking powder and spices. Mix the dry ingredients into the wet ingredients with a wooden spoon to form a stiff dough.

Divide the dough in half and shape each half into rolls the length of a baking sheet lined with parchment paper. Pat the rolls down to flatten to about a 1/2-inch thickness.

I definitely had some fun with the decorating, and it the chocolate is easier to control than I expected.

I definitely had some fun with the decorating, and the chocolate is easier to control than I expected.

Bake the biscotti at 375 degrees for 25 minutes. Remove from the oven and let cool for a few minutes.

Cut the biscotti into 1/2-inch thick diagonal slices. Return the biscotti to the baking sheet and bake for another 5 to 7 minutes, laying cut-side up.

Melt the white chocolate in a double boiler or in a microwave. Pour the melted chocolate into a baggie and cut a tiny corner off one end of the baggie to pipe over the biscotti.

Makes about four dozen biscotti.

Recipe adapted from: A New Bloom

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Caitlin Saniga

I couldn't make up my mind when it came to decorating the biscotti. I tried brushing melted chocolate on one cut side of some sticks and drizzling it over others.

I couldn’t make up my mind when it came to decorating the biscotti. I tried brushing melted chocolate on one cut side of some sticks and drizzling it over others. Still others I left plain because, let’s face it, these bad boys are pretty decadent as it is.

  • 8 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups sugar
  • 4 eggs
  • 4 cups all-purpose flour
  • 3 tablespoons ground espresso
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1 cup chocolate chips
  • 1/2 cup Hershey’s candy cane kisses (or another white chocolate with peppermint flavor), roughly chopped
  • 1/4 cup crushed peppermint candy canes
  • 2 cups chocolate discs (the kind used for candy coating)
I think that the mini candy canes are easier to crush than the full-size ones because A.) They're more delicate, and B.) They're tend to come in small bags instead of being shrink-wrapped and impossible to peel open. To crush my mini candy canes, I left them wrapped while I used a flat-bottom glass to gently hammer them. About three blows did the job. Then I used a pair of scissors to open the bag. This method left very little mess.

I think that the mini candy canes are easier to crush than the full-size ones because A.) They’re more delicate, and B.) They tend to come in small bags instead of being shrink-wrapped with plastic and impossible to peel open. To crush my mini candy canes, I left them wrapped while I used a flat-bottom glass to gently hammer them. About three blows did the job. Then I used a pair of scissors to open the bag. This method left very little mess.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large mixing bowl cream together sugar and butter until well combined. Mix in eggs one at a time, and add the peppermint extract. In a separate bowl, whisk together the flour, espresso, baking powder, baking soda and salt. Slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips, kisses and candy canes.

This is about how big each log should be. Arrange them two per pan.

This is about how big each log should be. Arrange them two per pan.

Divide the dough into four equal parts and mold into fat, long logs, 2 per baking sheet. Bake for 25 minutes, rotating sheets halfway through the cook time. Remove from the oven and reduce the oven temperature to 325 degrees. Allow the biscotti logs to cool for about 15 minutes.

With a long serrated knife, slice the logs into 1/2 inch-thick slices, return to the baking sheets and bake for about 10 minutes. Remove the biscotti from the oven and flip each slice. Return to the oven to cook for another 10 minutes, or until the centers of the slices are cooked through.

In the meantime, melt the chocolate discs in a double broiler then dip the bottom of the biscotti in the melted chocolate or drizzle the chocolate over a cut side of each slice. Place on a cooling rack, allow chocolate to set, then store in an airtight container. Biscotti will keep in a sealed container for about a month.

Makes about 2 dozen biscotti.

Recipe adapted from: Daydreamer Desserts

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Caitlin Saniga

Relieve holiday stress by creating cookie art and splashing white chocolate on every surface of your kitchen.

Relieve holiday stress by creating cookie art and splashing white chocolate on every surface of your kitchen.

  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares, finely chopped
  • 1/2 teaspoon almond extract
  • red food coloring
  • 2 teaspoons shortening (not sure if you really need this)
  • white nonpareils or other sprinkles

Preheat oven to 325 degrees. Spread the cherries on paper towels to drain well.

In a large bowl, combine the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and 2/3 cup of the chopped chocolate. Stir in the almond extract and, if desired, food coloring. (I used a few good squirts.) Knead mixture until it forms a smooth ball.

Shape the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to 2-inch rounds.

Bake for 10 to 12 minutes or until centers are set. Cool for 1 minute on the cookie sheet. Transfer cookies to a wire rack and let cool.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.

One the cookies have cooled, spread them on wax paper. Dip a spoon in the chocolate and drizzle it in a back-and-forth motion over the cookies. Sprinkle the nonpareils over the wet chocolate. Place cookies on waxed paper until chocolate is set.

Makes about 36.

Recipe adapted from: With a Grateful Prayer and a Thoughtful Heart

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by Caitlin Saniga

Use a spoon to stir the drink between sips — or all cinnamon and cayenne pepper will rise to the top (and you'll get one hell of a gulp).

Use a spoon to stir the drink between sips — or all the cinnamon and cayenne pepper will rise to the top (and you'll get one hell of a gulp).

  • 3 1/4 cups 2% milk
  • 6 ounces white chocolate, chopped
  • 1 egg, beaten
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in the cayenne pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in the remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at a desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Makes 4 servings.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

*During the month of January we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Sarah Steimer

The inspiration for these came from cookies we get at the Farmer’s Market in the summer.

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 12 oz bittersweet chocolate chips
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 tsp instant coffee or espresso powder
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened but still cool
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups of raspberries, fresh or frozen

Sift together the flour, cocoa, baking powder and salt in a medium bowl.

Melt the chocolate chips in a double boiler then set aside. In a small bowl beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder in and let dissolve.

Beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined. Reduce the speed to low and gradually beat in the egg mixture until incorporated. Add the melted chocolate in a steady stream and beat until combined. Scrape the bottom and sides of the bowl with a rubber spatula.

With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Stir in the white chocolate chips and raspberries by hand. Cover with a towel and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes (this is very important!).

Scoop the dough onto baking sheets with a large spoon or an ice cream scoop, spacing the dough about 1 1/2 inches apart. Bake at 350 degrees for about 15 minutes or until the edges are firm and the center is still soft.

Makes about 42 cookies.

Recipe from: Sarah Steimer (using this recipe as a base)

Photo: Sarah Steimer

*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.

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