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White Chocolate Almond Nibblers

February 23, 2010 By The Recipe Mom Leave a Comment
wchocolatedrop

wchocolatedropWhat You Need:

1/2 C of flour
1/4 t of baking powder
1/8 t of salt
1/2 C of light brown sugar, packed firm
3 T of egg, well beaten
1 T unsalted butter, melted
1/2 t of vanilla extract
1/3 C of white chocolate chips
1/3 C of almonds, toasted and chopped coarse

How to Make It:

Preset the oven temperature to 350 degrees and preheat.
Adjust the oven rack to the middle of the oven.
Line a loaf pan with foil allowing it to hang over the short ends of the pan.
Spray the foil with a non stick cooking spray.
Place the flour, baking soda and salt into a mixing bowl.
Toss with a fork to combine.
Dump the brown sugar into a separate bowl.
Add the egg, butter and vanilla and whisk until blended together well.
Stir the egg mixture into the flour mixture until well blended.
Fold in the white chocolate chips and the almonds.
Spread the batter into the prepared loaf pan.
Bake for 22 minutes or until the top is golden brown and dry.
Place the pan on a wire rack to cool completely.
Remove from the pan using the foil handles.
Cut into bite size squares.

Makes 24 bites

These are perfect for gift giving. Place a few in a foiled lined box for friends and family. Be sure to keep a few for you to grab when the chocolate craving strikes.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , ,

Toffee Filled Chocolate Cookies

February 22, 2010 By The Recipe Mom Leave a Comment
choctofecookie

choctofecookieWhat You Need:

12 oz. of semisweet chocolate, chopped
2 T unsalted butter
1/4 C + 2 T of all purpose flour
3/4 t of baking powder
1/2 t of salt
1 1/4 C of sugar
3 large eggs
1 1/2 t of vanilla extract
4/2 oz. chocolate covered toffee bars, chopped coarsely

How to Make It:

Place the chocolate and the butter into a microwave safe bowl.
Microwave on high power for 1 minute then stir until smooth.
Allow the chocolate to cool to lukewarm
Whisk together the flour, baking powder and salt in a mixing bowl.
Place the sugar and eggs into a separate bowl.
Mix on high speed with an electric mixer for 2 minute or until thick and pale in color.
Add the chocolate mixture and vanilla and beat to blend in well.
Reduce the speed of the mixture to and blend in the flour mixture for 30 seconds.
Fold the candy pieces into the batter.
Cover and refrigerate the batter for 25 minutes or until firm.
Place the oven rack into the center of the oven.
Set the oven temperature at 350 and allow the oven to preheat.
Line a baking sheet with parchment paper.
Using a 1/4 C measuring cup transfer the batter by cups to the line baking sheet.
Press the cookies down with a spatula to flatten.
Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.

Makes 18 large cookies

Use an ice cream scooper instead of the measuring cup to transfer the batter to the baking sheet. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check to see if they are done.

Filed Under: Cakes and Cookies, Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , ,

White Chocolate Shortbread Cheesecake

February 21, 2010 By The Recipe Mom 1 Comment
wchocchip

wchocchipWhat You Need:

1 C of shortbread cookies, crushed fine
1/2 C + 3 T of sugar, divided
3 T of butter, melted
2/3 C of semisweet chocolate chips
1/2 C of white chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/2 C of sugar
1 large egg
3 T of sour cream
1 t of vanilla extract

How to Make It:

Lightly grease a round 9 inch metal pan with a non stick cooking spray.
Set the oven temperature to 350 degrees and move the rack to the center of the oven.
Place the crushed cookies into a mixing bowl.
Add 3 T of sugar and toss gently with a fork to combine.
Pour the butter over the cookies and toss with a fork until moistened well.
Press the most crumbs into the bottom of the prepared pan.
Bake 8 minutes or until the crust just begins to darken.
Remove the pan and place on a wire rack to cool.
Leave the oven turned on.
Place the semisweet chips into a saucepan.
Place the pan over low heat.
Heat the chocolate for about 2 minutes or until smooth constantly stirring.
Remove the pan from the heat.
In another pan melt the white chips the same way and remove the pan from the heat.
Place the cream cheese into a mixing bowl.
Add the remaining sugar and beat on medium speed until smooth and creamy.
Add the egg, reduce the mixer speed to low and beat just until the egg is blended in.
Beat in the sour cream and vanilla.
Remove half of the batter to another bowl.
Add the melted semisweet chocolate to one bowl of batter and beat to combine.
Add the melted white chocolate to the other bowl and beat to combine.
Pour the semisweet chocolate batter into the prepared crust.
Pour the white chocolate batter over the top and spread to cover.
Using a table knife, swirl the two batters together.
Bake for 28 minutes or until set.
Transfer the pan to a wire rack to cool to room temperature.
Cover and refrigerate for 10 hours or overnight.

Makes 8 servings

There is noting like a little chocolate to make ones day. Intermingling white and semisweet chocolate make for a delicious treat. This cheesecake is no exception and they will ask for it over and over again.

Filed Under: Cheesecakes and Pies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Pineapple Blueberry Salad with a Creamy Top

March 8, 2009 By The Recipe Mom Leave a Comment
This is a hand-held electric beater (also know...
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What You Need:

2 (3 oz.) pkgs. grape gelatin
2 C boiling water
1 (21 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple, unsweetened
1 (8 oz.) pkg. cream cheese, room temperature
1 C sour cream
1/2 C sugar
1 t vanilla extract
1/2 C walnuts, chopped

How to Make It:

Place the gelatin powder in a large mixing bowl.
Pour the boiling water of the powder and whisk until completely dissolved.
Allow the gelatin to cool about 15 minutes.
Fold the pie filling into the gelatin.
Pour the pineapple along with the pineapple juice into the gelatin and stir to combine.
Place the gelatin into a 13X9 in. pan.
Cover the pan and refrigerate 1 hour or until just beginning to set.
Place the cream cheese into a mixing bowl.
Add the sour cream to the bowl.
Pour the sugar and vanilla into the mixture.
Use an electric mixer on medium speed and beat the mixture until combined well.
Remove the gelatin from the refrigerator and spread the mixture carefully over the top.
Sprinkle the walnuts over the topping.
Cover again and refrigerate until firm about 3 hours.

Serves: 12

This salad can also be made in a gelatin mold. Wait to spread the topping over the mold until it is firm. Invert the mold onto a plate the spread the topping over the gelatin. Sprinkle the walnuts on just before serving.

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This Kiss Mint Cookie

February 10, 2009 By The Recipe Mom Leave a Comment

What You Need:

1/2 C flour
1/4 t baking soda
3 T + 2 t unsweetened cocoa powder
1/4 t salt
4 T unsalted butter, room temperature
6 T sugar
1 small egg, well beaten
1/4 t vanilla extract
1 1/2 C semisweet chocolate chips
2 T solid shortening
1/2 t peppermint extract

How to Make It:

Empty the flour into a large mixing bow.
Add the baking soda, cocoa powder and salt and whisk to combine well.
Put the butter into a separate bowl.
Add the sugar, egg and vanilla to the butter.
Beat with a mixer on low speed 30 seconds or until completely combined.
Set the mixer speed to medium and continue to beat the mixture for another 30 seconds.
Add the flour mixture to the butter mixture and beat on low speed 15 seconds just until the flour mixture is moistened.
Place a piece of plastic wrap on a flat surface and transfer the dough to the wrap.
Wrap the dough in the plastic wrap and refrigerate at least 4 hours.
Heat the oven to 350 degrees and allow it to heat while finishing the cookies.
Line a cookie sheet with parchment paper.
Unwrap the dough and cut it into 1/4 inch slices.
Place the slices 1/2 inch apart on the prepared cookie sheet.
Bake 8 minutes or until the cookies are firm.
Place the parchment paper with the cookies on a wire rack to cool.
Place the chocolate chips, shortening and peppermint extract together in a microwave safe bowl.
Microwave on high 30 seconds or until the shortening has completely melted.
Remove and stir until you have a smooth consistency.
Drop one cookie at a time into the chocolate mixture and use a fork to turn the cookie so it is completely covered.
Place the cookies on wax paper to cool and set about 15 minutes.

Serving Size: 24

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