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Reply
| | From:  Genie· (Original Message) | Sent: 4/3/2008 6:17 PM |
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Reply
| | | From: Genie· | Sent: 4/3/2008 6:18 PM |
| White Chocolate Hazelnut Cookies
1/4 lb Unsalted butter
12 oz Coarsely chopped white chocolate
2 lg Eggs, at room temperature
1/3 c Packed brown sugar
1/3 c Sugar
1 1/2 ts Vanilla extract
4 oz Cream cheese
1 3/4 c Flour
1 1/4 ts Baking soda
1/4 ts Cinnamon
8 oz Coarsely chopped semisweet chocolate
1/2 c Coarsely chopped hazelnuts
Position a rack in the center and preheat oven to
350øF. Lightly butter baking sheets. In a double
boiler over hot - not simmering - water, melt the
butter and 8 ounces of the white chocolate, stirring
frequently. Set aside and let cool until tepid.
In a large bowl, beat the eggs until light and frothy.
Beat in the sugars until the mixture is light and
fluffy, about 3 minutes. Blend in the tepid white
chocolate mixture and the vanilla.
In a double boiler over simmering water, melt the
cream cheese, stirring occasionally. Blend into the
white chocolate mixture. In a medium bowl, combine the
flour, baking soda, and cinnamon; blend into the white
chocolate mixture. Fold in the remaining white
chocolate, semisweet chocolate, and hazelnuts. Spoon
by heaping tablespoonfuls, two inches apart, onto the
prepared pans and bake until golden brown and firm to
the touch, about 8 to 10 minutes. Transfer the cookies
to wire racks and cool completely. Store in an
airtight container at room temperature.
Source: "White Chocolate," by Janice Wald Henderson
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Reply
| | | From: Genie· | Sent: 4/25/2008 3:06 AM |
| Chocolate White Chocolate Chunk Cookies 2001 Barefoot Contessa Parties!
Show: Barefoot Contessa
Episode: Chocolate Memories
1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped
Preheat the oven to 350 degrees F.
Cream the butter and both sugars until light and
fluffy in the bowl of an electric mixer fitted with
the paddle attachment. Add the vanilla, then the eggs,
1 at a time, and mix well. Add the cocoa and mix
again.
Sift together the flour, baking soda, and salt and add
to the chocolate with the mixer on low speed until
just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment
paper, using a 1 3/4-inch ice cream scoop or a rounded
tablespoon. Dampen your hands and flatten the dough
slightly. Bake for exactly 15 minutes (the
cookies will seem underdone). Remove from the oven and
let cool slightly on the pan, then transfer to a wire
rack to cool completely.
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Reply
| | | From: Genie· | Sent: 6/17/2008 8:17 PM |
White Chocolate and Cashew Thins--Shirley These cookies are really thin and crunchy. Try eating them with ice cream. 4 tablespoons (1/2 stick) slightly salted butter, softened
1/4 cup packed light brown sugar
1/4 cup corn syrup
1/2 cup salted cashews, chopped fine
1/3 cup all-purpose flour
1 teaspoon vanilla essence
1 1/2 cups white chocolate, coarsely chopped Preheat oven to 350 degrees F. Grease two baking sheets. In a heavy saucepan, melt the butter. Add the brown sugar and corn syrup and bring to a boil, stirring continuously for 3 to 4 minutes until the sugar dissolves. Remove from the heat. Stir in the cashews, flour and vanilla until well mixed. Drop half-teaspoon mounds spaced well apart onto the baking sheets. Use the back of a spoon to spread each mound into a circle. Bake for 8 to 10 minutes or until golden brown. Turn the baking sheets around halfway through cooking. Cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely. Melt the chocolate in a small bowl set over a saucepan of barely simmering water. Dip a fork into the melted chocolate and drizzle over the cookies. Return to the wire rack to set. Once set, store in an airtight container. These are not suitable for freezing. Tip: Do not overbake these cookies or they may be too dry and taste stale. Because they are thin, they continue to bake even when removed from the oven. Servings: approximately 30 |
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Reply
| | | From: Genie· | Sent: 6/18/2008 1:10 AM |
White Chocolate Peppermint Pistachio Bars - Kitabell These bars contain white chocolate pieces, pistachio nuts, crushed peppermint candies and peppermint extract. Ingredients: �?1/2 cup shortening
�?1/2 cup butter, softened
�?1 1/2 cups sugar
�?1/2 tsp baking soda
�?1/2 tsp peppermint extract
�?2 eggs
�?2 1/2 cups all-purpose flour
�?1 cup white chocolate chips
�?1 cup coarsely crushed peppermint candies
�?1 cup coarsley crushed pistachio nuts
�?
�?
�? Method: In a large mixing bowl beat the shortening, butter and sugar with an electric mixer till light and fluffy. Add the baking soda, extract, and eggs till well blended. Stir in the flour, white chocolate, crushed candies and nuts. Spread the dough evenly in a 13x9x2-inch greased baking pan. Bake at 375 degrees about 25 minutes or till golden brown and tests done. Cool to room temperature then cut into bars. Notes: Number of servings: Makes 24 bars |
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Reply
| | | From: Genie· | Sent: 6/18/2008 1:42 AM |
| White Chocolate Lime Bars
Take a break from dark, heavy chocolate to create a citrus and white
chocolate pleaser.
Bars
3/4 cup Gold Medal® all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, softened
1/4 cup finely chopped pecans
1/4 teaspoon salt
1 egg yolk
1 cup sugar
1 tablespoon Gold Medal® all-purpose flour
2 teaspoons grated lime peel
3 tablespoons lime juice
3 eggs
Several drops green food color
Raspberries or maraschino cherries, if desired
White Chocolate Glaze
1/2 cup white vanilla baking chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 to 2 teaspoons hot water
1.
Heat oven to 350ºF. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4
cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up
sides
of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until
golden.
2.
In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime
juice, 3 eggs and the food color with electric mixer on medium speed until
slightly
thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no
indentation remains when touched lightly in center. Cool completely, about 1
hour.
3.
In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn
syrup over low heat, stirring constantly, until smooth. Stir in water until
spreadable.
Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6
rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to
48 hours.
Tips from the Kitchen
How-To
Line baking pan with foil to make cleanup and cutting bars easy.
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Reply
| | | From: Genie· | Sent: 6/18/2008 1:42 AM |
| From: Kaylorco (Original Message) | Sent: 1/21/2007 8:46 PM | | Tiger Butter (white choc) 1 pound white chocolate, chopped
1/4 cup semisweet chocolate chips
1/3 cup crunchy peanut butter
1/2 cup crispy rice cereal Line a 9x9 inch dish with waxed paper.
Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute. Stir until smooth. Stir in the rice cereal and spread into prepared pan. Let cool completely before cutting into squares. Servings Per Recipe: 12 | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 1:43 AM |
| Raspberry Filled White Chocolate Bars 1/4 C. sliced almonds
1/2 C. butter
1 (12 oz.) bag (2 C.) white chocolate chunks or 2 (6 oz.) packages white chocolate, chopped, divided
2 eggs
1/2 C. sugar
1 C. flour
1/2 t. salt
1 t. almond extract
3/4 C. raspberry jam or raspberry spreadable fruit
Preheat oven to 325° F. Grease and flour 8 inch or 9 inch square pan. Toast the sliced almonds in a frying pan over low-medium heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of pan and set aside.
Melt butter and 1 cup of the white chocolate chunks together in a small pan over very low heat, stirring constantly. When all has melted, set aside.
In the small bowl of an electric mixer, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white chocolate mixture. Add flour, salt and almond extract; mix at low speed until just combined. Spread half of batter into the prepared pan. Bake 15 to 20 minutes or until light golden brown. Remove from oven, but leave oven on.
Meanwhile, stir remaining half of white chocolate chunks or pieces into remaining half of batter; set aside. Melt jam in a small saucepan over low heat.
Spread jam evenly over warm crust. Gently spoon teaspoonfuls of remaining batter over jam. (Some jam may show through batter.) Sprinkle with almonds. Return to oven; bake an additional 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 1:45 AM |
White Chocolate Macadamia Bars - Genie
15 to 18 bars
1 package (18 ounces) refrigerated sugar cookie dough
3 packages (8 ounces each) cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 package (12 ounces) white baking chips (see Note)
1 cup coarsely chopped macadamia nuts
Preheat the oven to 350 degrees. Coat a 9 by 13-inch baking dish with
nonstick cooking spray. Press two thirds of the cookie dough into the
bottom of the baking dish. In a medium bowl, with an electric beater
on medium speed, beat the cream cheese, eggs, sugar, and vanilla until
creamy. Stir in the baking chips and nuts and pour into the baking dish.
Crumble the remaining cookie dough and sprinkle it evenly over the cream
cheese mixture. Bake for 40 to 45 minutes, or until the topping is golden
and the center is set. Allow to cool completely, then cover and chill for at
least 4 hours. Cut into bars and serve.
Note: Any type of white baking chips or even bars can be used, including
imported ones. If using bars, though, coarsely chop them to the
desired size.
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:54 PM |
White Chocolate Macadamia Nut Cookies Makes about 3 dozen 1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.
In a large bowl, mix together flour, baking soda and salt.
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts.
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper.) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.
Transfer the cookies to a wire rack and cool completely.
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Reply
| | | From: Genie· | Sent: 11/5/2008 5:29 PM |
White Chocolate and Raspberry Cookies
8 ounces white baking bar
1/2 cup butter
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
1/2 teaspoon shortening
Preheat oven to 375 degrees F.
Grease a cookie sheet; set aside.
Chop 4 ounces of the white baking bar; set aside.
In a heavy small saucepan melt 4 the remaining ounces of the white
baking bar over low heat, stirring constantly; cool.
In a large mixing bowl beat butter with an electric mixer on medium
to high speed about 30 seconds or until softened. Add the sugar,
baking soda, and salt. Beat until combined. Beat in eggs and melted
white baking bar until combined. Beat in as much of the flour as you
can with the mixer. Stir in any remaining flour with a wooden spoon.
Stir in the 4 ounces of chopped white baking bar.
Drop dough from a rounded teaspoon 2 inches apart on the prepared
cookie sheet. Bake in preheated oven for 7 to 9 minutes or until
cookies are lightly browned around edges. Cool on cookie sheet for 1
minute. Transfer cookies to wire racks; cool.
Just before serving, melt the raspberry jam in a small saucepan over
low heat. Spoon about 1/2 teaspoon of jam atop each cookie.
In a heavy, small saucepan combine the 3 ounces white baking bar and
shortening. Melt over low heat, stirring constantly. Drizzle each
cookie with some of the melted mixture. If necessary, refrigerate
cookies about 15 minutes or until chocolate mixture is firm.
Makes about 48.
To Store:
Place in layers separated by waxed paper in an airtight container;
cover. Store in the refrigerator for up to 3 days or freeze plain
cookies for up to 3 months. Thaw, then top cookies with jam and
drizzle with melted white baking bar mixture.
Source:BHG | |
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