Monday, April 14, 2014

carrot patch pudding cups

the goods:

2 packets Instant Chocolate Pudding (5 oz. each)
1 package Cool Whip (8 oz.), thawed
2 cups whole milk
2 cups Oreos
orange icing
edible grass

Whisk together chocolate pudding and milk. Fold in Cool Whip. Place Oreos in a ziploc bag and crush using a rolling pin. Add 1/3 of the crushed Oreos to the pudding and fold to combine. Spoon the mixture into plastic cups and top with remaining crushed Oreos. Pipe orange "carrots" on top of the dirt and stick small clippings of edible grass into each carrot. Refrigerate at least 2 hours.

Monday, March 24, 2014

thin mint truffles

the goods:

1 package (10 ounces) Girl Scout Thin Mint cookies or Keebler Grasshopper cookies
4 ounces cream cheese, room temperature
1 bag (12 ounces) green mint chips, or Andes Creme de Menthe baking chips
white chocolate chips and sprinkles for decorating (optional)

In a food processor, pulse the cookies a few times, then blend down until they are just crumbs. Add the cream cheese and blend until completely incorporated. Roll mixture into 1/2-inch to 1-inch balls, and place on a parchment lined plate or baking sheet. Refrigerate for 30 minutes to make dipping easier. Melt the mint chips in a microwave safe bowl in 30-second increments. Stirring each time. Roll each ball in the melted chocolate until completely coated. Use a fork to scoop it out and let excess chocolate run off. Place on wax or parchment paper. Return to fridge to help chocolate to set. 
To decorate truffles, simply drizzle with remaining chocolate, or melt white chocolate and drizzle over truffles and sprinkle with festive sprinkles. 

Monday, March 17, 2014

white chocolate chip pistachio cookies

the goods:

1 white cake mix
1 box instant pistachio pudding mix
2 eggs
1/2 cup vegetable oil
3/4 teaspoon almond extract
a few drops of green food coloring
1 and 1/2 cups white chocolate chips

Preheat oven to 350 degrees. Combine cake mix and pudding mix. Add the eggs, oil, almond extract and green food coloring. Blend together using a hand mixer. Stir in 1 cup of the white chocolate chips. Roll dough into 1-inch balls and place on a baking sheet. Press 2 or 3 white chocolate chips into the top of each cookie. Bake for 10 minutes.

Monday, March 10, 2014

red velvet bundt cake

the goods:

1 box red velvet cake mix
1 package white chocolate instant pudding
4 eggs
2/3 cup oil
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract

chocolate glaze:
1/3 cup unsweetened cocoa powder
1 and 1/2 cups powdered sugar
3 tablespoons butter, melted
2-4 tablespoons milk

vanilla glaze:
1 and 2/3 cup powdered sugar
3 tablespoons butter, melted
2-4 tablespoons milk

Preheat oven to 350 degrees and generously grease Bundt pan. Sift cake mix into a large bowl. Add pudding mix, eggs, oil, sour cream, milk, and vanilla and stir until smooth. Pour into Bundt pan, spread out evenly and bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in pan on wire rack, then invert directly on wire rack to cool completely.
Make each glaze in separate bowls, using a whisk to combine ingredients. Pour each glaze into a plastic bag, snip the corner and drizzle over cooled cake.

Monday, March 3, 2014


the goods:

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup packed brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
8 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8-inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chops. Crumble remaining oatmeal mixture on top. Return to oven and bake an additional 15 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Monday, February 24, 2014

white chocolate raspberry cheesecake

the goods:
1 store-bought pre-made oreo crust (save the lid)
1 tablespoon granulated sugar
1 and 1/2 teaspoons cornstarch
1/3 cup cold water
1 and 1/2 cups fresh or frozen raspberries
12 ounces cream cheese (1 and 1/2 packages), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 teaspoon vanilla extract
1 and 1/2 teaspoons lemon juice
1 cup white chocolate chips
1/4 cup heavy whipping cream

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 tablespoon sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce is thickened. Remove from heat and force sauce through a fine mesh sieve into a bowl to remove seeds. Set aside. 
In a large bowl, using an electric mixer, beat together cream cheese and 1/3 cup granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Melt white chocolate with cream in a bowl set over a pot with 1-inch of simmering water in it until melted and smooth. Add melted chocolate to cream cheese mixture and blend until smooth. 
Pour 2/3 cup cheesecake mixture into oreo crust and spread over bottom. Drizzle or spoon 2 tablespoons raspberry sauce over top. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you don't want any red showing). Swirl cheesecake with a toothpick. Carefully jiggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to drop small circles in a swirl pattern over cheesecake. Take a toothpick and beginning at the center or very outer circle, run the toothpick through the center of each circle to create a heart (don't lift the toothpick until you finish the last heart). 
I baked my cheesecake for 40 minutes and it cracked, so I would probably bake it for 30-35 minutes or until just set, then turn off the oven and leave the cheesecake in there for 5 minutes more. Remove from oven and allow to cool. Cover with the saved lid and refrigerate until fully set, about 6 hours. Serve with remaining raspberry sauce.

Monday, February 17, 2014

chocolate covered strawberries

the goods:
24 ounces good-quality semisweet chocolate chips
6 ounces white chocolate chips
12 to 16 large strawberries

Melt both chocolates in separate glass bowls set over saucepans of simmering water. Line a baking sheet with parchment paper. Making sure that strawberries are completely dry, hold a strawberry by its leaves and gently dip and turn it in the chocolate to coat. Lay it on its side on the parchment. Repeat with remaining strawberries.  Let them sit at room temperature for 30 minutes to set slightly. Take the melted white chocolate and place it in a pastry bag or plastic storage bag with a small hole cut in the corner, and drizzle stripes over the chocolate. Store in the fridge to set completely.