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.