chocolate, Oreo, Peppermint, White Chocolate

White Chocolate Peppermint Oreo Bark

White Chocolate Peppermint Oreo Bark  

Ingredients
Instructions
  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  2. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  3. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  4. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  5. Top white chocolate with crushed Oreo cookies.
  6. Place pan in refrigerator for 10 minutes to harden.
  7. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  8. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  9. Sprinkle crushed candy canes over top of chocolate.
  10. Place into the refrigerator for 15 minutes to harden completely.
  11. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  12. Break into pieces by hand or using a knife.
  13. Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

White Chocolate Peppermint Oreo Bark

chocolate, Oreo, Peppermint, White Chocolate

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chocolate, popcorn, REINDEER, REINDEER POPCORN, White, White Chocolate

WHITE CHOCOLATE REINDEER POPCORN

WHITE CHOCOLATE REINDEER POPCORN
INGREDIENTS
  • ⅓ cup popping popcorn kernels or 1 bag white popcorn popped
  • 9 oz bag Vanilla Candy Melts (about 1¾ cups)
  • 1 cup broken pretzel pieces
  • 1¾ cups M&M’s ( I used the holiday ones)
  • Green, red, and white sprinkles
INSTRUCTIONS
  1. Line a jelly roll pan with foil or parchment paper. Set aside.
  2. Pop your popcorn in a popcorn maker or in the microwave if using microwaveable popcorn. Once the popcorn is done add it to a large bowl, add in the broken pretzels, and half of the M&M’s.
  3. Melt the vanilla candy melts in a microwave safe bowl for 30-second intervals, stirring well after each interval. Microwave until the chips are smooth and melted. Drizzle half of the melted candy into the popcorn bowl, stir until everything starts to look coated. Add in the rest of the melted candy, and M&M’s, stir until everything is coated. As soon as everything is coated sprinkle on sprinkles so that they stick. Then spread the popcorn mix onto the prepared pan and let sit until hardened and cooled. Break into pieces, and store in an airtight container.

WHITE CHOCOLATE REINDEER POPCORN

WHITE CHOCOLATE REINDEER POPCORN

chocolate, popcorn, REINDEER, REINDEER POPCORN, White, White Chocolate

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chocolate, Chocolate Salami, Salami

Chocolate Salami

Chocolate Salami


Ingredients

  • 10 oz dark bittersweet or semi-sweet chocolate
  • 1 stick (1/2 cup) salted butter
  • 1/2 cup almonds (can be slivered almonds if you wish)
  • 1/4 cup shelled pistachios
  • 1/4 candied ginger
  • 1/2 cup crushed homemade or store-bought amaretti cookies (or any kind of crispy cookies – not chewy – will do the trick)
  • 1 tbsp fresh grated organic orange rind
  • 1/4 cup heavy cream
  • 2 eggs
  • 2 Tbsp amaretto (or liqueur of choice)
  • 2 Tbsp cocoa powder
  • 2 Tbsp confectioner’s sugar (for rolling, if you don’t have any, pulse regular sugar in a coffee grinder for 15 to 20 seconds)

Directions

Chocolate Salami
  1. Place the chocolate and butter in a double boiler (or a metal bowl nestled on top of a saucepan of hot water, making sure the bowl isn’t touching the hot water) and place on low heat until melted. Keep a close eye on the chocolate so it doesn’t burn. Once melted, remove from heat add the cocoa powder, mixing well to remove any lumps.
  2. In a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. (If you are concerned about eating raw eggs, you can use pasteurized eggs – I use farm fresh eggs and wash the shells well before breaking them). Add the amaretto liqueur to the chocolate mixture and mix well.
  3. If you wish, toast the almonds to bring out their flavor. Place them on a cookie sheet in a 350F oven and toast for about 10 minutes (for whole almonds) and 5 minutes (for slivered almonds), checking them a few times to shake them around and make sure they aren’t burning.
  4. Place the cookies between a clean folded tea towel and using a rolling pin or heavy object, mash them up gently until they are reduced to small bits and pieces, less than 1/2 inch in size (but don’t shred them to the point of turning them into dust). You can also simply break up the cookies with your hands, especially if they are more delicate cookies, such as digestives or arrowroots.
  5. With a sharp knife and cutting board, chop the almonds, then the pistachios, and then the candied ginger. The nuts should be chopped quite finely, about the size of grains of rice, so the knife doesn’t catch on any large chunks when slicing the salami.
  6. Once the chocolate mixture has cooled down a bit, add the chopped almonds, pistachios, candied ginger, crushed cookies, and grated orange rind. Mix everything together well so all the little bits are covered in chocolate. Place the mixture in the fridge for about 30 to 60 minutes. Check it after 30 minutes to see how hardened it is. It should be significantly hardened but still be malleable so you can shape it into a log. (If you leave it in the fridge too long, it will be too hard to shape).
  7. Place the chocolate mixture on a piece of plastic wrap (about 20 inches long) and using your hands, shape it roughly into a log that is approximately 2 1/2 inches thick in diameter, and about 12 inches long. Don’t worry if it’s a little messy looking. Alternately, you can divide the chocolate mixture into two parts to make two shorter salami logs (about 6 inches each). Now wrap the plastic tightly around the log, twisting the ends snuggly to squeeze the mixture in. Use twist ties to fasten the ends. Roll the log back and forth in the plastic wrap, to even it out and pack it together well. Place in the fridge for at least 6 hours, or overnight.
  8. When ready to serve, remove from the fridge and take off the plastic wrap. Roll the log in confectioner’s sugar and shake off any excess. If you are gifting it or wish to have the full “salami effect”, wrap some kitchen twine around the log, salami-style (this video though in Italian, will visually show you how to do it). You can slice right through the twine when it comes time to serve. After removing from the fridge, allow the log sit at room temperature for 15 minutes before slicing.Using a clean sharp serrated knife, carefully slice into 1/4 inch thick slices, if you’re having trouble getting perfect slices, cut them a little bit thicker.
  9. If offering this as a gift, don’t forget to let the recipient know that the salami must be kept in the fridge until ready to eat, and that it contains raw eggs, in case they have a lowered immune system.
Chocolate Salami

Chocolate Salami

chocolate, Chocolate Salami, Salami

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chocolate, Krispie, Pops, RICE, RICE KRISPIE, White, White Chocolate

White Chocolate Rice Krispie Pops

White Chocolate Rice Krispie Pops

Ingredients

White Chocolate Rice Krispie Pops

  • 2 6.2 ounce boxes Rice Krispie treats (a total of 16 bars)
  • 16 popsicle sticks
  • 1 package white chocolate chips
  • Sprinkles and decorating supplies of your choice

Instructions

  1. Line two large baking sheets with parchment paper.
  2. Unwrap each of the Rice Krispie bars and gently slide a popsicle stick into the center of each one.
  3. Place bars on prepared baking sheet.
  4. Put all of the white chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds, stir, and microwave for an additional 30 seconds. Stir and repeat until the chocolate has just melted (careful not to burn it!).
  5. To coat the entire bar, just dip the pop into the bowl of white chocolate. Alternatively, use the back of a spoon or a knife to spread the melted chocolate onto the top of each bar.
  6. Place bars back on parchment paper and decorate with sprinkles before the chocolate sets.
  7. Place in refrigerator until chocolate is firm.
White Chocolate Rice Krispie Pops
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White Chocolate Rice Krispie Pops

White Chocolate Rice Krispie Pops

chocolate, Krispie, Pops, RICE, RICE KRISPIE, White, White Chocolate

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chocolate, Christmas, Cookies, White Chocolate

White Chocolate Dipped Ginger Cookies


Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter , softened
  • 1/2 cup + 3 Tbsp granulated sugar , divided
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • Red and green candy melts (or tinted royal icing)




Instructions

  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  3. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 – 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time. Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  5. If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won’t need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.
  6. Recipe source: cookie adapted from Allrecipes

White Chocolate Dipped Ginger Cookies

chocolate, Christmas, Cookies, White Chocolate

via simple cooking, recipe http://ift.tt/2imWwa6

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chocolate, Halloween, Hot Chocolate

Halloween Hot Chocolate

Ingredients
  • 12 ounces of high quality white chocolate
  • 8 C milk
  • 1 tsp vanilla extract
  • orange food color green food color
  • edible googy eyes
  • sprinkles
  • whip cream
Instructions
  1. Chop white chocolate and place into a bowl.
  2. Heat milk over medium heat until bubbles begin to form.
  3. Pour over chocolate.
  4. Stir until chocolate is melted and milk is smooth
  5. Add in vanilla and desired food coloring. Mix well.
  6. Pour into mug and serve with whip cream and sprinkles


Halloween Hot Chocolate

chocolate, Halloween, Hot Chocolate

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cheesecake, chocolate, Chocolate Chip, Cookies, Recipe

CHOCOLATE CHIP CHEESECAKE COOKIES

These cookies with cream cheese and mini chocolate chips simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious


Notes
Store them in well sealed container, at a room temperature, for about three days.
Ingredients
  • 1¼ cup all purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 1¼ cup powdered sugar
  • 5-6 tablespoon mini chocolate chip
Instructions
  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Add dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.

CHOCOLATE CHIP CHEESECAKE COOKIES

cheesecake, chocolate, Chocolate Chip, Cookies, Recipe

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