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Black and White Double Chocolate Chip Cookies

May 2, 2018

Can’t decide between a classic chocolate chip cookie, and a reverse chocolate chip cookie (chocolate cookie with white chocolate chips)? Well, you don’t have to! Instead, make these ying-yang-esque cookies which combine them both to make a black and white double chocolate chip cookie. 

Boy, that’s a mouthful. And so are the cookies!

If you follow me on Instagram, you may have caught my Instagram story about how my husband gave these cookies his stamp of approval. Normally, he is not a sweets eater. He is constantly turning down my invitation to try any of my baked goods. 

However, these cookies caught his eye and he asked me if he could have one (color me shocked!). After his first bite he said, “Wow, these are actually pretty good.” 

Actually pretty good. Now that’s a seal of approval if I have ever heard one. 

But really, these are so delicious. I love the combination of the classic cookie and it’s mirror image. There are so many layers of chocolate flavor, from the cocoa powder in the chocolate cookie, to the semi-sweet chips, to the super sweet white chocolate. Like I said, they are a mouthful in the best way possible!

How to Make Them

If you have ever made chocolate chip cookie dough before, you are in luck because that training will come in handy for these cookies. You will not only make one, but two chocolate chip cookie doughs which will be combined together to make these black and white double chocolate chip cookies. 

Spoon about 1 tbsp of dough onto the a baking sheet, then spoon the same amount of the other dough right next to it. 

I like to use this cookie dough scoop which makes the perfect sized cookie.

Roll the both of the cookie dough balls together to form one ball of dough. Then sprinkle a little bit of flaky sea salt on top (because every chocolate chip cookie needs a bit of sea salt). 

Once they come out of the oven, the cookies will form this ying and yang of chocolate and non-chocolate cookies. 

But together they form this wonderfully delicious cookie that combines all of the best types of chocolate. 

Supplies and Recipe

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/ Filed In: Cookies, Cookies New, Desserts, Eat
Tagged: chocolate, chocolate chip cookies, chocolate chips, cocoa powder, cookies, white chocolate

Matcha White Chocolate Chip Cookies

March 14, 2018

I have to admit, I saw a photo of some matcha white chocolate chip cookies on Instagram this week and knew I had to immediately try to recreate them! Not only are they perfect for St. Patty’s Day (being green, and all), but they sounded like a fun take on my favorite cookie – the chocolate chip. 

How to Make Them

This recipe starts off just like your typical chocolate chip recipe, with just a few tweaks. 

Start by creaming together butter, brown sugar, and granulated sugar. 

Then mix in the egg and vanilla. If you want to live life on the edge a little bit (and you have it in your pantry), also add a touch of lemon extract! Matcha and lemon are a match(a) made in heaven!

Once all the wet ingredients are well combined, mix in the flour, baking powder, salt and matcha powder. 

I used the same matcha powder that I stir into hot water to make tea. Definitely use a tea that you would like to drink because the flavor will carry throughout the cookie. I personally like the Trader Joe’s matcha tea packets and The Republic of Tea’s green tea powder.


Finally, stir in some white chocolate chips!

I recommend chilling the dough for at least 30 minutes before baking. Not only will the flavors meld together a bit, but chilling the dough before baking ensures that the cookies don’t completely flatten out in the oven.

Once it’s chilled, spoon or scoop out some balls of dough and place them on a baking sheet at least 2 inches apart. These cookies do spread, so give them plenty of space.

Then bake for about 12-15 minutes, or until they just start to brown around the edges. You don’t want to leave them in the oven too long because they will turn brown and you will no longer be able to tell they are green!

If you are curious what a matcha white chocolate chip cookie tastes like, well, it tastes like a white chocolate chip cookie with a very subtle matcha flavor. The green tea lovers out there may want to increase the amount of matcha in these cookies for even more flavor!

But the subtle green tea flavor is surprisingly delicious when paired with the white chocolate chips. It really makes the white chocolate stand out! So this cookie may really be for white chocolate fans.

Or just for anyone looking for a green treat for St. Patrick’s Day! 😉

[yumprint-recipe id=’167′]

/ Filed In: Cookies, Cookies New, Eat
Tagged: chocolate chip cookies, cookies, green tea, matcha, St. Patrick's Day, white chocolate, white chocolate chip

Peppermint Bark Chocolate Shortbread Cookies

December 19, 2017

How many versions of peppermint bark are there? Tons, I bet. I think I have made half of them, myself. It’s a holiday staple!

But there can always be more, right? So I thought I would add this cookie version of peppermint bark into the mix. (Although, I’m sure someone else has already thought of this, so it’s just new to me.

What I like about these peppermint bark chocolate Shortbread cookies is that they are, well, cookies. I would pick a chocolate cookie over a chocolate bar, any day of the week. But for those that need a chocolate fix, there is a nice white chocolate coating.


Speaking of which, for the white chocolate coating of these peppermint bark cookies I just melted down some white chocolate chips and also tossed in a drop or two of peppermint extract to give it even more peppermint flavor.

Then I dunked the cookie right in the melted chocolate. You could also spread the chocolate on the cookie, or drizzle. It’s up to you!

As for the cookie itself, I made a chocolate shortbread, which is one easy cookie to make. Classic shortbread is just butter, sugar, and flour. These obviously also have some cocoa powder.

The beauty of these cookies is that you can use whatever cookie you want, be it homemade or store bought. 

Oh yes, my friends, I am not above buying some store bought chocolate cookies, dipping them into some chocolate, sprinkling with candy cane pieces, and calling them homemade. Okay semi-homemade. 

It’s the holidays. We’re all busy. Work smarter, not harder.

Okay, rant over. Now onto the finishing touche…candy canes!

I threw a couple candy canes into a zip top bag and then smashed the heck out of them until I had itty bitty pieces. Some we’re a bit ittier and bittier, but I liked the contrast of larger chunks and candy cane dust.

While the chocolate was still wet, I sprinked a generous amount of candy cane pieces of top.

And that’s it! Delicious homemade (or semi-homemade) peppermint bark chocolate shortbread cookies. 

Make them asap before the holidays are over!

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/ Filed In: Cookies, Cookies New, Desserts, Eat
Tagged: chocolate, Christmas, holidays, Peppermint, peppermint bark, shortbread, white chocolate

White Chocolate Cheesecake

December 18, 2017

Cheesecake is a holiday favorite in my family. My mom has been making it for holiday parties longer than I can remember. 

For my office holiday party this year, I kept the family tradition alive and made my own version of mom’s cheesecake by adding a little bit of white chocolate. 

Not only is there white chocolate IN the cheesecake, but there is also white chocolate ON the cheesecake. The white chocolate in the cheesecake is very subtle so the extra chocolate on top helps boost that white chocolate flavor so people aren’t confused about what they are eating. 

How I Made It 

Let’s start with the crust, shall we? Because this is not your ordinary graham cracker crust. Although that would also be very nice. This is a Biscoff cookie crust. You know the cookies Cookie Butter is made out of? The cookies have a nice cinnamon spice flavor to them which is perfect with the white chocolate. 

Like a graham cracker crust, I first smashed them into bits with my handy food processor until the cookies resembled something between breadcrumbs and sand. 


Then I mixed in some butter so that all the crumbs would stick together and poured them into the bottom of a springform pan. 

To evenly distribute the crust around the bottom of the pan, I, first, used my hand to cover the bottom. Then I used the bottom of a heavy glass to tap them down into a smooth crust. 

For the cheesecake itself, I first creamed together the cream cheese and the sugar until they were well combined. 

Then I mixed in the melted white chocolate

Next came the eggs. Cheesecake requires lots of eggs, but I am too impatient to mix them in one at a time. So I just do three at a time.


Last, I added in vanilla (in this case, vanilla bean paste) and sour cream.

Finally, I poured the batter into the pan and evened out the top before popping it in the oven to bake. 

Now, cheesecake takes a little while to bake, so this is typically where I clean up a bit, check email, browse Instagram, etc. until it’s done. 

You will know your cheesecake is done when it is slightly brown around the edges but still has a little wobble in the middle. The center shouldn’t be “wet”, but it will still wobble.

If your cheesecake is browning too much around the edges, then cover it with foil and continue baking. 

After the cheesecake baked, and while it was cooling, I prepared the white chocolate ganache topping. 

I poured hot heavy cream over the white chocolate and let that sit for a bit to begin to melt. 

After a few minutes, I stirred the ganache to make sure all the chocolate pieces had melted. Then I stirred in some butter. 

Once the ganache had cooled to room temperature but was still liquid, I poured it over the cheesecake. 

At this point, my cheesecake had already cooled to room temperature, so it was safe to cover and pop in the fridge. 

You never want to put a warm cheesecake in the fridge, otherwise, the crust and the center will get really soggy and not set properly. 

I let the cheesecake and ganache set overnight in the fridge so that it was ready the next day for the Christmas party.

To dress her up a bit, I added some rosemary, sugared cranberries, and mint around the outside for a holiday wreath look.

Actually, this look was just for photos. When I reassembled the cheesecake at work, I put the cranberries and mint right on top, like you can see here on Instagram. 

Either way, I think it’s a beautiful holiday dessert and it’s delicious, too!

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/ Filed In: Cakes and Cupcakes, Cakes New, Eat
Tagged: Biscoff, cake, cheesecake, Christmas, cream cheese, holiday, white chocolate

Lucky Charms Snack Mix

March 8, 2017

How did you eat your Lucky Charms as a kid? Were you a cereal first, marshmallow first, or all at the same time kind of Lucky Charms eater? I ate the cereal first and left all the marshmallows for the very end. I wonder what that says about me? 

Actually, I really don’t want to know. 

Since National Cereal Day was yesterday and St. Patrick’s Day is right around the corner, I thought I would do something fun with my favorite childhood cereal. I already have a great cereal candy recipe (thanks, Mom). So I just adapted that recipe a tad to make a fun Lucky Charms Snack Mix that’s perfect for St. Patty’s Day!


The recipe is incredibly easy and would be perfect activity for you and your kiddos, or if you don’t have kiddos, just make some for yourself. We are never too old for sugary cereal!

There are only 6 ingredients in this entire recipe: Lucky charms (of course), pretzel sticks, Rice Krispies, and slices almonds. Dump all of that into a bowl and mix in some white chocolate that has been spiked with a touch of almond extract. That’s pretty much all you have to do. But in case you don’t believe me, I will show you.

The best part is that it takes just minutes to make! Don’t let the speediness of the video fool you. I think from start to finish, this mix only took me 15 minutes, and that includes the time it takes for the chocolate to dry!

The almond extract also adds a bit more sweetness (like this really needs any more sweetness) and really plays up the flavor of the marshmallow pieces; which of course, are the best part. 

I couldn’t keep my grubby little hands out of the snack mix even before the chocolate had totally dried. I am pretty sure I gave myself a cavity eating this stuff, but what’s new. It was just like eating Lucky Charms back when I was a kid, but even better! Because they were covered in chocolate. 

[amd-yrecipe-recipe:138]

/ Filed In: Desserts, Eat
Tagged: cereal, chocolate, Lucky Charms, snack mix, St. Patrick's Day, white chocolate

Kitchen Sink Cookies

January 13, 2017

In case you didn’t hear, this past weekend the South got hit with a bit of snow. If you live in the North East or Midwest, you would laugh at what we consider snow. But here in the South, we go a little crazy.

I stopped by the grocery store the night before the impending snow to stock up on some essentials: butter and eggs. If I am going to be stuck inside all weekend, you better believe I will be doing some baking!

I made a lot of things that weekend, but my favorite were these amazingly random cookies! I didn’t have enough chocolate chips for a full batch of chocolate chip cookies, but I did have a little bit of everything else. I pretty much threw everything except the kitchen sink in these cookies…

…coconut flakes, oats, milk chocolate, white chocolate, and peanut butter chips.

Hence the name.

I used my favorite chocolate chip cookie as a base, then added in all the goodies and hoped for the best! 

Because these cookies needed a little something more (obviously), I added some flaky sea salt to the tops them. All chocolate chip cookies should have some sea salt on top, if you ask me. There’s nothing better than that salty sweetness. 

 


And despite the the completely random mix of ingredients in these cookies, they turned out amazing! Somehow all those flavors actually go together. Who would have thought!?

I will definitely be making these cookies again. Probably tomorrow.

[amd-yrecipe-recipe:116]

PIN NOW, MAKE LATER

 

/ Filed In: Cookies, Cookies, Cookies New, Eat
Tagged: chocolate chip, coconut, cookies, oatmeal, peanut butter, white chocolate

Peppermint Popcorn

December 19, 2016

My friend, Michelle, shared this recipe with me a couple Christmases ago. She refers to it as “Christmas Crack” due to it’s addictive qualities. But since I think of this when I hear “Christmas Crack”, I am going to refer to this super easy and delicious holiday snack as Peppermint Popcorn.

Even though this recipe is only 3-4 ingredients and can be pulled together in a pinch, it is so so good! But how can popcorn covered in white chocolate and candy canes be bad?


I started this recipe by getting out all of my frustration on a bunch of innocent candy canes. I placed the unwrapped candy canes in a plastic bag and whacked them to smithereens with a meat mallet until they were candy cane dust.


Then, popped the popcorn. I prefer using an air popper most of the time. Not only is it a bit healthier, but for me it’s a bit more fool proof. I haven’t quite mastered the art of popping popcorn on the store without burning more than a few pieces.

And while the popcorn was popping, I placed the white chocolate chips in the microwave to melt. I also stirred in some peppermint extract for even more peppermint flavor.


Once the popcorn was popped, I drizzled on the white chocolate and gave the popcorn a good toss so that each piece was nice and coated in chocolate. Next, I sprinkled on the candy canes, and tossed again. I also like to toss in a little bit of salt, for that sweet, salty flavor.

Once the popcorn was covered in chocolate and candy canes, I dumpped it out on a piece of parchment to dry. After about 10 minutes, it is ready be packed into bags to hand out to friends, or you can just eat it yourself. I probably ate about half of this myself before I remembered that I made this for other people (I have no self control!).

Michelle loves to set this out at parties for her friends to munch on. I have made this for work functions in the past as a nice alternative to Christmas candy. It still satisfies any sweet tooth, but it’s not quite as heavy as a piece of fudge or a cookie.

But that’s also what makes this popcorn so sneaky addicting. Because it’s lighter, you can eat a lot of it before realizing “holy crap, I just ate an entire bowl of this stuff!”. But it’s also delicious, so you don’t really care.

Can you tell I am speaking from personal experience? That’s pretty much what happened to me when I was packing up little gift bags of this stuff for friends. I ate an entire small popcorn bowl of this stuff. 

I guess I will just have to make another batch. Aw shucks. 😉

[amd-yrecipe-recipe:108]

 

/ Filed In: Desserts, Eat
Tagged: candy canes, Christmas, Peppermint, popcorn, white chocolate

White Chocolate Pumpkin Seed Brittle

October 23, 2015

Pumpkin Seed Brittle-7

Do you need any more pumpkin recipes? I sure don’t! Well this technically isn’t a pumpkin recipe…it’s a pumpkin seed recipe! Got to use the other parts of the pumpkin, right?

This recipe was inspired by my love for brittle. Growing up, my aunt would make brittle for the holidays and I would demolish it, it was so good! This is pretty much her recipe but instead of peanuts I used pepitas (or shelled pumpkin seeds) and added just a touch of pumpkin pie spice. 

Pumpkin Seed Brittle 10

My “signature” ingredient to any brittle recipe I make is a touch baking soda. The baking soda reacts with the sugars and causes it to puff up (like you can see above) and also creates lighter and not so dense brittle. If you have ever had honeycomb candy, its what they add to the sugar to create all those air pockets and the honeycomb effect. 

Pumpkin Seed Brittle 11

To really knock this recipe out of the park, I added some white chocolate on top. Pumpkin pie spice and white chocolate is such a great combination. I highly recommend adding white chocolate to just about any pumpkin recipe you might make.

Anywho…once the chocolate sets up, I break the brittle into pieces. Of course, all little itty bitty pieces are for taste testing. Only the big pieces are worth serving. That’s my rule of thumb for any sort of baked good.

Pumpkin Seed Brittle-8

I will probably be making this or some version of it from now until the New Year!

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/ Filed In: Desserts, Eat
Tagged: brittle, pumpkin, recipe, white chocolate

White Chocolate Brownies

April 18, 2014

BBC White Choc Brownies1

 

These sweet little cake-like bars posed a challenge for me. Not in making them. No, they were really easy to make. In what to name them. Can you call something a brownie if its not brown, but it is made with chocolate? Maybe calling it a white chocolate blondie would have been more appropriate. 

BBC White Choc Brownies4

 

Making these brownies was far less complicated. And honestly, they came to me on whim. I wanted to make something using the Easter candy I had picked up at CVS when I should have been buying allergy medicine. After scarfing down half a bag of M&Ms, I knew I had to use up the rest. 

BBC White Choc Brownies2

 

I adapted a brownie recipe using white chocolate chips instead of milk chocolate, which worked out surprisingly well. I used a bit less butter and sugar since white chocolate has more fat and is more sweet. But whipping them up was rather fool proof. If I were making them any other time of the year, I probably would have left them plain or added normal chocolate chips. But because Easter is around the corner, and like I said, I had the candy, I decided to throw those in for some color.

BBC White Choc Brownies6

I was pleasantly surprised how rich the white chocolate flavor actually was. I thought they may just taste like vanilla cake, but the chocolate flavor really stands out and makes these brownies fudgey-er than cake. Which is how a brownie should be, right?

BBC White Choc Brownies3

So, tell me. Should I have called these blondies instead?

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/ Filed In: Eat
Tagged: bars, brownie, Easter, recipe, Spring, sweets, white chocolate

Chai Spiced Pumpkin White Chocolate Muffins

October 16, 2013

I have noticed recently that my pumpkin muffin recipe that I posted last year has been getting some renewed interest on Pinterest. So I thought I would update and jazz up my pumpkin muffin for this Fall with a few extra spices and some white chocolate chips.

I’m not a huge fan of pumpkin spiced things (which I have mentioned here before). But ironically, I LOVE chai spice, which is really pumpkin spice with a few extra spices – cardamom and all spice. The chai spice isn’t overwhelming and definitely compliments the pumpkin flavor.

One reason I love using pumpkin in baked goods, despite my aversion to pumpkin spice, is because it helps make things a wee bit healthier. The pumpkin adds a lot of moisture without having to add any oil or butter (like I use in my other muffin recipes). I also used almond milk and Greek yogurt (a staple in my standard muffin recipe), which also eliminates any additional fat. Of course, you could make these even healthier by eliminating the chocolate chips, but if you do so, I would suggest adding 1/4 cup extra sugar to the batter, as the batter itself is not overly sweet.


The muffins are perfectly moist and delicious, with just the right amount of spice and flavor!

/ Filed In: Eat
Tagged: chai, Fall, muffin, pumpkin, white chocolate

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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