Tag Archives: White Chocolate

White-Chocolate Raspberry Birthday

6 Aug

When I started this post, it was my roommate’s birthday… in JUNE! Since then, I’ve just been  unfortunately busy with work, planning on moving {T-8 days, ah!} and casually watching obsessing over the Olympics. Is anyone else as sad as me that Michael Phelps is done with swimming, forever!? As a former competitive swimmer myself {not Olympic caliber…} I have truly enjoyed watching him swim over the last 12 years, and I shed a tear after his last race on Saturday. Thank you Michael, for being an inspiration for swimmers and non-swimmers alike–you really are the greatest Olympian of all time.

But enough of that….

As I said, almost two months ago was my awesome roommate’s birthday! {I won’t spill the deets on how old she is, but let’s just say… she’s getting up there, ha} To commemorate her ascent out of her early/mid 20’s, I decided to try a new cheesecake recipe.  Cheesecakes are great cakes to make for people that a) generally don’t like cake b)like a lighter flavor, since you can add a lot of yummy summer and refreshing fruit flavors {raspberries, strawberries, orange, lemons, etc} and c)really like cream cheese.

Happy birthday Ginny!

Recipe from Allrecipes.com (crust adapted from Paula Deen’s Pumpkin Cheesecake recipe)

White Chocolate Raspberry Cheesecake

Ingredients

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar (light or dark is fine)
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted butter

Cake:

  • 1 (approx 10 ounces) package of frozen raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages of cream cheese–24 ounces total
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  • In a medium bowl, combine graham cracker crumb {if you’re like me and don’t have a food processor, a blender on the “ice crush” setting works great to make crumbs!} with brown sugar, cinnamon and melted butter. Mix well and press into 9″ springform pan. Set aside
  • In a pot/saucepan, mix raspberries, water, cornstarch, and 2 cups sugar over medium-high heat. Stir to combine. Bring to a boil and let boil until thick, about 5 minutes {feel free to add more water/cornstarch to create desired consistency. Cornstarch will make syrup thicker, water will make it thinner, more like a juice than a syrup}.
  • Strain sauce through a mesh strainer to get rid of the seeds {I wasn’t sure about this step at first, but trust me, you wanna get those seeds out}

  • Preheat oven to 325 degrees. In a glass bowl {All recipes says metal, but I like glass better..} over a pot of simmering water, melt white chocolate chips in half-and-half. Stir occasionally until smooth. Set aside.

  • In a large bowl, mix cream cheese and 1/2 cup sugar with electric mixer until smooth. Beat in eggs one at a time. Add in vanilla and white chocolate sauce and mix until combined.
  • Pour half of the batter over the crust, then 3 tablespoons of raspberry sauce {really, you can add as little or as much as you want}. Pour remaining batter, and another 3 tablespoons of sauce on top. Use a knife to swirl the raspberry sauce with the batter to make a pretty marble effect!

  • Bake for 55-60 minutes {tip–When your cheesecake is done baking, it should be slightly jiggley in middle. As the cheesecake cools, the middle will set}. After cheesecake is done, cover in plastic-wrap and let cool overnight.

Ta-Da!

I think this is my new favorite cheesecake {I feel like I say this about everything I bake}. Ginny and I devoured it in less than a week {it’s a little shameful that I can admit that}. I’m sorry for the long break between posts and I will try to do my best to blog on a regular basis. Next time, I will be writing to you from sunny CALIFORNIA! Big things are in store :)

As always, remember, it’s a cake walk! Have fun with the last few weeks of summer baking! xoxo

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Ballin’ Cake Balls

15 Apr

I was introduced to cake balls last summer at my job. The interns organized weekly Friday potlucks and I (of course) monopolized the baking requirement. All summer I heard “I just really want to bring it cake balls!” from my co-worker but alas, she never had the chance.

As you’ve probably seen at your local Starbucks, they have started selling cake pops for their 40th anniversary. You could easy stick some wooden dowels into your cake balls to make them into cake pops, but I didn’t have any on hand.

What I love most about these treats is they are bite sized! Perfect to eat dessert on the go…but also dangerous because since they are small (and delicious!) it’s hard to have just one. With that said, I present chocolate covered red-velvet cake balls. Recipe courtesy of Bakerella

Ingredients
1 box red velvet cake mix (you can use a box mix or make it from scratch. Same goes for the frosting)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark/chocolate chips(regular or white chocolate)
Wax or parchment paper

1. Cook cake as directed on the box (13×9 pan instructions)
2.After cake is cooked and cooled completely, crumble into large bowl.
3. Mix thoroughly with 1 can cream cheese frosting. It usually works best when you use your fingers, but it will get messy!
4. Roll mixture into quarter size balls and lay on cookie sheet that is lined with wax or parchment paper.

5. Chill for several hours. (You can speed this up by putting in the freezer.)
6. Melt chocolate in microwave per directions on package.

(Read before you melt chocolate: For best results, melt chocolate in 30-second intervals! Stop to stir and to ensure you don’t burn the chocolate. For white chocolate, make sure that the container you are using is NOT WET. If the bowl is wet, the white chocolate will turn hard and will not melt). 

7. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I like to keep these in the fridge in a tupperware container–this way the cake balls stay fresh and the chocolate won’t melt.

This recipe has sneaked its way into my heart, my cook book, and my stomach. I can already tell that this will be a dessert that I will make over and over. It’s a very simple recipe, and I love that you can easily switch the flavor and cake and frosting to your liking. And, it’s roommate approved! YUM!

Do you guys have any favorite cake flavors that you’ll be using in this recipe? Let me know–I love comments!

Happy baking readers! And remember–it’s a cake walk!

Gentlemen Prefer Blondes

9 Apr

As a brunette myself, I admit that I have not been a fan of the fact that gentlemen prefer blondes and that blondes (supposedly) have more fun. But in this case, the blondes are creeping up behind the dark-haired girls.

Brownies are a bake sale favorite–and how can they not be? Warm, gooey chocolate bite-sized pieces of cake is perfection! While there are so many brownie variations, I can’t ignore their lighter-completion counter part: blondies!

If–for some crazy reason–you are not a chocolate lover, then this recipe is perfect. Or, if you just have a craving for some butterscotch deliciousness if your life, blondies are the dessert for you. Even though I love all things brunette centric (I LOVE chocolate–gotta embrace those dark roots) sometimes I have to admit, blondes are pretty good too. This blondie recipe is adapted from the lovely Paula Deen Even though there is no chocolate–white chocolate isn’t actually chocolate, hate to break it to you–I still love this golden, rich dessert. I’m not much of a candy girl, but I could eat butterscotch until I burst. If you like your blondes with dark roots, there are tons of blondie variations on the Food Network website.

So even if you’re a brunette, or you prefer brunettes over blondes, I gaurantee you’ll put your differences aside and go crazy for blondies!

Ingredients

  • 1 1/2 cups light brown sugar

(as I said in a previous post, there is a difference between light and dark sugar. Since this recipe is all about being a light color, and having a lighter, almost butterscotch taste, do not use dark brown sugar! The flavor will be too overpowering).

  • 1 cup unsalted butter
  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups butterscotch chips and white chocolate chips (you can also add peanut butter chips or milk chocolate if like, or no chips at all

Let’s Get Baking!

  • Pre-heat oven to 375 degrees
  • Melt butter in microwave or skillet
  • In a medium bowl, add melted butter to light brown sugar. Mix until smooth
  • In a separate bowl, mix together flour, baking soda and salt
  • Add eggs and vanilla to sugar mixture–beat together
  • Slowly add flour mixture to sugar mixture. Beat until batter is thick and smooth
  • Fold in chips

  • Pour batter into a lightly greased baking pan
  • Bake until blondies are golden brown around the edges, and when a toothpick is inserted in the center, it comes out clean (about 20-25 minutes)

  • Kick-back with your dessert, a glass of milk and watch your favorite blonde-inspired films (Legally Blonde, anyone?)

Mmmmm. Mine came out still a little gooey, which is just the way I like them. The white chocolate and butterscotch chips make this dessert super rich and sweet, with a burst of flavor in every bite! Hope you guys enjoy them as much as I did!  I love comments, so please, leave lots!!

Happy baking! Remember–It’s a cake walk! :)

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