Tag Archive for chocolate

White Chocolate Devil’s Food Cake Cookies

I’d have sworn I’d pinned the recipe for these that I saw on pinterest just before Christmas. But of course, when I opened my boards with cake mix box & white chocolate chips in hand, it wasn’t there.

Instead of really winging it {impossible for me as a baker to do}, I searched pinterest. And though I was unable to find what I’d originally seen, I did discover pinch of yum’s version.  I wasn’t interested in all her add-ons, so I scaled our cookies back to the basics & they were a deliciously huge hit.

bad cell phone photo of really good cookies.

Ingredients

1 box devil’s food cake mix
1 egg
1 stick of butter
tsp vanilla
cup of white chocolate chips

Cream butter in stand mixer. Add in the egg & vanilla. Slowly mix in the box cake mix. Stir in the chips.

Place rounded spoonfuls on greased baking sheets. Bake on 350 for 10-12 mins or until beginning to crack.

Enjoy!

Sarah’s Lemon White Chocolate Bars

My college friend Sarah recently started a blog. She’s one of the most crafty women I know & she’s also a great baker. I was so happy to discover her lemon white chocolate cookie recipe earlier this week.

I’ve been craving all things lemon since popping these babies out. I think it’s due to the fact that coming within 10 feet of lemon at the end of the pregnancy gave me heartburn. I’ve nommed like crazy on lemon squares from my mom’s friend & drank lemonade by the gallon.

I ventured out with Lucy in tow Wednesday, just happened to pass the cake mix aisle & somehow lemon cake mix & eggs ended up in my cart. And then the world smiled upon me & both babies napped *at the same time* Wednesday evening, so that I was able to make these delicious bars. Like Sarah says, seriously the BEST & EASIEST ever!

Ingredients
1 box lemon cake mix
1/2 c vegetable oil
2 eggs
1 c white chocolate chips

Preheat oven to 350. Mix together cake mix, oil & eggs. I mixed by hand for noise sake but you could use a mixer too.

Blend in the chips.

Smush & flatten the batter into a 8×8 pan. I used non-stick brownie pan but still sprayed in with Pam.

Sarah recommends baking for 18-19 minutes. My oven is slow & things got a little crazy {shocker right?}, so these bars baked for more like 20+ minutes. They are still delicious & I may or may not have enjoyed almost half a pan in the last day.

My favorite way to enjoy lemon treats is with fruit, especially raspberries. It makes them healthy, right {please say yes & go make these & enjoy}!

White Chocolate Oatmeal Cookies

I’m interrupting my “scheduled” post of photos from last weekend to post the cookie recipe I made last night. This weekend 2 of my favorite current coworkers & I are going to the beach! We’re crashing at my grandparents & we’re so excited for this girl’s weekend. We’d hoped there would be six of us, but due to child care issues & busy weekends, it’ll just be the three of us. Brooke, Holly & Kim, you’ll be missed! We’ll have a drink (or two) for you!

Eileen isn’t a fan of craisins so I found this recipe on allrecipes.com and thought it would work. After I’d put 16 or so cookies on the cookie sheet, I decided craisins would be yummy in the rest so I mixed those in. I tried a craisin-less cookie last night & it was delicious. Husband had a couple with craisins & said they were awesome too.

White Chocolate Chip Oatmeal Cookies
Ingredients
1 c butter, I softened first
1 c sugar
1 c light brown sugar
2 eggs
2 tsp vanilla
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 c oats
2 c white chocolate chips
1/2 c craisins
Directions
Preheat oven to 350. Lightly grease cookie sheets or use baking mats.
In Kitchenaid mixer, cream butter & sugars until smooth. In separate bowl, sift together flour, salt, baking soda, & baking powder & add in the cinnamon (my addition).
Stir in the vanilla & eggs to the sugar. Add the dry ingredients to the wet ingredients. Mix until combined. Stir in the oats, white chocolate chips & craisins (also pecans if you wish). Spoon out tablespoon sized cookies on to the sheets.
Bake for 10-12 minutes (took a little more like 13 for me). Cool on wire racks.
Tip from another baker: Cookies best when lightly brown, so set your timer & do not over cook. Someone else said you could use butterscotch chips instead of white chocolate which I think I might try next time as a fun change.

Christmas Cookie Exchanges

I love holiday baking! And I better with three cookie exchanges in the next week!!
Tomorrow I’m going to our Raleigh Chi O Alum group exchange. I bought a huge thing of Craisins at Costco a few weeks ago so I wanted to make cookies with them. I thought I’d make the oatmeal white chocolate cranberry cookies that I made for Thanksgiving for one of the exchanges but I wanted to see what else was out there with Craisin’s.
I searched on Kraft Foods this afternoon and thought this Kris Kringle recipe sounded yummy. I halved the recipe since I thought I only needed 3 dozen. I made the dough then realized after looking at the evite that I needed more like 4 dozen. So although Kraft Foods calls these “Big Batch” cookies, mine are little and I was able to make 43 ~ 6 bags of 6 cookies plus 6 on a plate to share and 1 for me to try later as dessert!

Kris Kingle Cookies, adapted from linked recipe (I halved)
Ingredients
1 c (2 sticks) butter, softened
1 c sugar
1/2 c firmly packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
2 packages baker’s white chocolate, chopped (I used 2/3 c of white chocolate chips)
2 c dried cranberries (I used 2/3 c Craisins)
2 c chopped pecans, toasted (I used a lil bit of chopped pecans I had in the pantry, not a huge fan of nuts in sweets)

Directions
Heat oven to 375.
Beat butter and sugars in large bowl with mixer until fluffy. Add eggs and vanilla. Blend in flour, baking soda, and salt & mix well. Stir in nuts, cranberries, and white chocolate.
Drop rounded spoonful of dough onto baking sheets. I lined my kinda crappy ones with these and my good nonstick sheet was fine.
Bake 9-11 minutes (My oven worked best baking right at or a lil less than 10 minutes). Cool on sheet for 3 minutes then transfer to cooling rack.

White Chocolate Cranberry Oatmeal Cookies

I’ve been trying to come up with cookie recipes for the two cookie exchanges I’m going to in December. I think I might have to make these as a trial before Thanksgiving to see. I loved making white chocolate cranberry sugar cookies last year around the holidays and I think adding oatmeal might be a great addition!
Cranberry White Chocolate Oatmeal Cookies
from Good Things which she adapted from recipe on the back of Craisins

Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
a little more than 1 1/2 c. oatmeal
1 1/2 c. all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2/3 c. dried cranberries
2/3 c. white chocolate chips

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and white chocolate, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (although messy) – pick up loose balls of dough about 2 to 2.5 inches in diameter and place onto baking sheets at least 2 inches apart (I place 11 cookies on each sheet, dividing dough into 22 cookies total).
-If you have leftover cranberries and white chocolate chips, top cookies with a couple of each.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving.
*I will edit her recipe instructions once I make them and add my own pictures. I don’t have a kitchenaid stand mixer so I’ll be using my electric mixer. *