White Chocolate Brownie & Raspberry Trifle

If you have never tried white chocolate brownies, you must!  Get some gooooood white chocolate (not chips) and you may discover a new favorite treat!  Chop them up with some raspberry jam and whipped cream for a scrumptious trifle. I made them in mason jars for a cute, individual look! Of course, you can make it one large trifle, too!

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White Chocolate Brownies

1/2 cup butter
8 OZ  White chocolate
3/4C  sugar
2 eggs
1/2 tsp salt
1 tsp vanilla
1 cup flour

  1. Preheat oven to 350 and line 8 inch pan with nonostick foil.
  2. Melt butter and chocolate in microwave.
  3. Add sugar and mix well.
  4. Add eggs and stir to incorporate.
  5. Add salt and vanilla.
  6. Fold in flour.
  7. Spread in pan and bake 28 minutes.
  8. Cool, chill and cut into squares.
  9. Drizzle with chocolate if desired!

Adapted from Back for Seconds

Trifle Directions:

Brownies can be made ahead of time and wrapped well/chilled.  Cut into bite size squares before serving. Layer in a mason jar with whipped cream and raspberry jam! Yum!

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I fell in love with Chocoley Chocolate the other day when I used their caramel apple kit and made the most amazing gourmet apples. As if I wasn’t already in love, this package arrived today!! How cute is this apron?? And that small bag is a mix of chocolates to add to your chocolate chip cookie dough….can you say heavenly? Wow!!! If you haven’t given them a like yet, please do and let them know I sent you!!! Thank you!!! xoxooxoxoox

CHOCOLEY

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http://hugsandcookiesxoxo.com/2014/04/5472.html

Fudgy & Dense White Chocolate Brownies

These white chocolate brownies are incredible! It’s important to use white chocolate and not the white chocolate chips. I use bakers white chocolate with excellent results.  Even though they are not “chocolate” they are fudgy and dense like regular brownies!!!  I highly recommend making these….I think you will fall in love with these white chocolate brownies!

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1/2 cup butter
8 OZ  White chocolate
3/4C  sugar
2 eggs
1/2 tsp salt
1 tsp vanilla
1 cup flour

  1. Preheat oven to 350 and line 8 inch pan with nonostick foil.
  2. Melt butter and chocolate in microwave.
  3. Add sugar and mix well.
  4. Add eggs and stir to incorporate.
  5. Add salt and vanilla.
  6. Fold in flour.
  7. Spread in pan and bake 28 minutes.
  8. Cool, chill and cut into squares.
  9. Drizzle with chocolate if desired!

Adapted from Back for Seconds

white chocolate

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Caramel Apples With Chocolate & Peanuts

I think I have a new chocolate crush!  Have you heard of Chocoley?  You must check them out…like now!!!  They sent me an apple kit to try out. It came with sticks for my apples, caramel and 3 kinds of chocolate-milk, dark and white.  I couldn’t wait to melt down the caramel and get dipping. I was thrilled with how perfectly the caramel stuck to the apples and coated them.  This is not always the case when you buy caramel. And the chocolates were so easy to drizzle on with their special drizzle bottle.  What fun!!!!  Of course, you can dress these up any way you’d like.  I did drizzles and chopped peanuts along with marshmallows for my boys.  They’d be super cute with mini m&m’s too!!!  Chopped heath bar-mmmmmm!  The choices are endless!!!!  Check out Chocoley and see all of their products.  I absolutely love that their chocolates come labeled right on the bag as peanut free, tree nut free, celiac safe and egg free.  You can feel safe making this for kiddies who have these allergies!!!! You can also like their facebook page here!

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Ingredients for Caramel Apples with Chocolate

1 container of Chocolaey’s Gourmet Caramel

Chocoley’s Bada Bing Bada Boom Chocolates-flavors of your choice! I used Milk and White for these!

Squeeze Bottle for drizzles

apple sticks

chopped peanuts or toppings of choice

Apples, I used Braeburn

 

Wash and dry apples. Insert sticks.  Melt caramel according to Chocoley’s package instructions and dip each apple.  Lay on a silpat sprayed with cooking spray.  Immediately press in chopped nuts along the bottom.  Melt chocolates in squeeze bottle and squeeze on drizzles to the apple.  Let sit until chocolate sets and dig in!!!  WOW!!!!

apples-caramel

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Stuffed Zucchini Boats

This veggie is a perfect side dish or low carb meal.  You can feel good serving these to your family and I bet you can’t eat just one boat!!!ZUCCHINI BOATS

 Zucchini Boats

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.  

PAN FRY 4-5 SLICES CHOPPED BACON.  ADD  1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES, THE SCOOPED ZUCCHINI AND SAUTEE ALL IN THE PAN UNTIL BROWNED.  ADD SOME OLIVE OIL IF NEEDED.  REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA’S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED MOZZARELLA CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY

ZUCCHINI BOATS 2

 

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Candy Blondies

What’s better than blondies? Candy blondies, of course!  These come together in just a few minutes and are super fun for kids to make annnnd eat!!!!  Use seasonal colored M and Ms for an extra fun touch.  I also used some sweet candy pearls to decorate the tops along with a drizzle of white chocolate for that “Wonka” feel that you know I strive for! hee hee

CANDY-BLONDIES-WHITE-CHOCOLATE-small BLONDIES-M AND M-small BLONDIES-CANDY-small M AND M BLONDIES small candy blondiespearlsCandy Blondies

Ingredients

1/2 cup butter, soft
2 cups light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking powder
2 cups flour
1 1/2 cups M&M candies (use seasonal colors for fun)
white chocolate for a drizzle (optional)
pearl candies (From SweetWorks!!!)

Instructions:

  1. Line a 9×13 with nonstick foil. (Next time I would try a 9×9 pan for a thicker blondie-just watch the baking time)
  2. Beat the butter and brown sugar until creamy.
  3. Add eggs and vanilla.
  4. Add salt, baking powder, and flour.
  5. Stir in M&Ms.
  6. Spread in pan and bake at 350 degrees for 20-25 minutes.
  7. Let cool completely.
  8. Drizzle on melted white chocolate and pearl candies, if desired.

Adapted from Inside Brucrew Life

 

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Peeps Brownies

Easy to make and perfect for Easter! You can even use a box mix if you prefer, but this brownie recipe is pretty tough to beat!  I did cheat on the frosting and used Betty Crocker-shhhh, the kids will never notice the difference!  I put both colors in the pastry bag and piped them together for a swirly look! Happy Easter!peeps peeps-purple peeps brownies peeps brownies

Chocolate Peeps Brownies -

Ingredients:

1 cup (2 sticks) butter

1 1/4 cups unsweetened cocoa powder

2 1/4 cups sugar

4 eggs

1 Tablespoon (3 teaspoons) vanilla extract

1 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder
Directions:

Line a 9 x 13 pan with nonstick foil and preheat oven to 350. In microwave safe bowl, melt butter. Stir in cocoa and combine well. Stir in sugar to combine. Add vanilla and 1 egg at a time, stirring well between each egg. Add the flour, salt and baking powder to combine. Pour in pan and bake approx 25 mins. Cool completely and cut. Pipe on frosting and add a peep!

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Peeps Cake

My hubby bought me an adorable mini pan set made by Wilton. It has 5 round pans and is made to perfectly split one box of cake mix. I prepared the cake mix according to the box directions and split it between five bowls.  (I used a kitchen scale as I tend to be a bit OCD but you can eyeball it.) I colored each bowl with a different food coloring gel and baked them at the same time-how convenient-for about 15 minutes.  When they were cool, I layered them with frosting and topped with Sixlets from Sweetworks and peeps!  Happy Easter! Hope you enjoy this Peeps cake for your peeps!

eastercake

peep cake peeps cake peeps cake peep cake

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Chocolate Raspberry Trifle

Rich, flourless chocolate cake meets fresh whipped cream and juicy raspberries. Do I have your attention yet? Want to know something else? This is gluten free, too!  Try this the next time you need to feed a large crowd!

chocolate raspberry trifle chocolate raspberry trifle chocolate raspberry trifle

FLOURLESS CAKE-PREHEAT OVEN TO 375. LINE A 9X13 PAN WITH NONSTICK FOIL.

IN MICROWAVE MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
POUR IN PAN AND BAKE 25 MINUTES-30 MINS. COOL AND REFRIGERATE UNTIL USING.THEN, CUT INTO BITE SIZE SQUARES.

WHIPPED CREAM:

4 tablespoons cold water
2 1/2 teaspoons unflavored gelatin
3 cups chilled heavy cream
1 1/2 cup powdered sugar

Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

Assembly:

Alternate, cake, cream and drop in some berries. Repeat, repeat, repeat!

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Lemon Bars

Lemon bars should be sweet, sugary, refreshing and “puckery”…if that’s even a word!  These lemon bars are all of these plus more.  A perfect summer treat and using Meyer lemons really makes them special!  So, what I’m trying to say is this is the best recipe for lemon bars you will ever find.  Ever!

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Ingredients

CRUST INGREDIENTS:
1 ½ cups unbleached all-purpose flour
2/3 cup powdered sugar plus extra for dusting
12 tablespoons salted butter, softened
FILLING INGREDIENTS:
4 eggs, room temperature
2 cups sugar
1/2 cup fresh squeezed Meyer Lemon juice (about 4 lemons)
Zest of lemons (I zested two)
¼ cup unbleached all-purpose flour
Instructions:

Crust: Preheat oven to 350°F. In a large mixing bowl with a paddle attachment, cream the butter and powdered sugar, add flour, and salt. Mix until it becomes uniformly crumbly. Line a 9×9 pan with foil or parchment paper. Pat the crust mixture into the lined pan evenly. Bake for 20 to 25 minutes or just until the edges turn a light golden brown, remove and set aside.
Filling: In a larger mixer bowl fitted with a whisk attachment, add eggs, sugar, lemon juice, zest and flour. Mix until smooth. Pour onto baked crust. Return to oven and bake for an additional 25-30 minutes. Remove and let cool to room temperature. Place in the refrigerator until set.
Remove from pan and cut into squares or triangles. Dust with powdered sugar.  Store leftovers in the refrigerator until ready to use.mon

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