BARK, Recipe, VALTENITNES, White Chocolate

white Chocolate VALTENITNES BARK RECIPE

VALTENITNES, BARK, RECIPE, white Chocolate,


INGREDIENTS

  • 1 1/2 packages vanilla candy coating
  • Cherry Chocolate M&Ms
  • Sprinkles

INSTRUCTIONS

  1. Melt 6 cubes of candy coating in a small pot on low heat – stirring constantly. When all melted add pink or red food coloring. Pour over a baking sheet lined with parchment paper.
  2. Place in fridge for half hour.
  3. Melt additional 6 cubes of candy coating in a small pot on low heat – stirring constantly. When all melted pour over first layer and spread.
  4. Top with cherry M&Ms and sprinkles.
  5. Refrigerate for an additionall hour.
VALTENITNES, BARK, RECIPE, white Chocolate,

white Chocolate VALTENITNES BARK RECIPE

BARK, Recipe, VALTENITNES, White Chocolate

via simple cooking, recipe http://bit.ly/2Tev7Za

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Pancakes, raspberry, White Chocolate

PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

 WHITE CHOCOLATE, RASPBERRY, PANCAKES,
INGREDIENTS
  • 1 ½ Cups Cake Flour
  • 1 ½ Tablespoons Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Sugar
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract
  • ¼ Cup Greek Yogurt (Vanilla or Plain)
  • 1 egg
  • ½ Cup Fresh Raspberries
  • ⅓ Cup White Chocolate Chips
  • Heart Shaped Metal Cookie Cutter (optional)
 WHITE CHOCOLATE, RASPBERRY, PANCAKES,
INSTRUCTIONS
  1. In a medium bowl, combine cake flour, baking powder, salt, and sugar. In a separate bowl whisk together milk, vanilla extract, greek yogurt, and egg. Mix wet and dry ingredients together until just combined. Fold in raspberries and white chocolate. Preheat skillet on medium high heat and spray with non stick cooking spray (or a tablespoon of melted butter). If you are using cookie cutter, spray the inside of the heart shaped cookie cutter as well. Place the heart shaped cookie cutter onto skillet and ladle in about ¼ cup of batter (depending on the size of your heart). When bubbles start to form on the top of the pancake it is ready to flip. Remove the cookie cutter very carefully and flip pancake to the other side and cook an additional 1-2 minutes. Top with butter and maple syrup, serve immediately.

 WHITE CHOCOLATE, RASPBERRY, PANCAKES,

PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

Pancakes, Raspberry, White Chocolate

via simple cooking, recipe http://bit.ly/2UaZfEF

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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

via simple cooking, recipe https://ift.tt/2SIUX6X

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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, 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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