Tuesday, May 28, 2013

White Chocolate Raspberry Shortcakes

Fruit, fruit, fruit!

But I'm not just talking apples and oranges here. I'm talking about the big, luscious, bright, vibrant berries filling up the display stands at the grocery store, assaulting my senses with their berilicious beauty. So what's a girl to do.

Pair it with something sweet of course and call it a day!

White chocolate raspberry shortcakes.

Now before I even begin,  I wasn't even sure I was technically allowed to call this a shortcake. But since I did a little internet research, I was able to find just enough information that justified my actions in calling this just that.

So there!

Anyway the berries in the market have been catching my attention more and more lately and I have been trying to create some yummies that incorporate them. My Mother is Queen at this and can throw together something in five minutes that looks like it took hours and to boot it always tastes super delicious.

Anyway this came out to be a wonderful little dessert. The base that I used for the shortcake s actually a scone recipe I use which I adore, because it is not too dry and not tasteless. It is light and moist and pairs with most flavors well.  For the filling I skipped over the whipped cream and went to something a little more dense and flavorful, which complemented the pure sweetness of the berries with out diluting it. It started with a fruit dip comprised of cream cheese, marshmallow fluff with a but of  bit of melted white chocolate to create a more interesting filling topped off with a bit of glaze on top. 

Sweet but not too sweet.

This is what you will need.....

For the Scones

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1  1/2 cups Heavy Cream
1/3  White chocolate chips finely chopped

For the filling..
4 oz Cream Cheese softened
4 oz marshmallow fluff
1/2 tsp. vanilla extract
1/4 cup white chocolate chips
2 tbsp heavy cream.

To make the shortcakes(scones)......

  • Preheat your oven to 400 degrees. Combine the sugar, flour baking powder and salt and make a small well in the middle of the mixture. 
  • Add your heavy cream and chopped white chocolate chips to the well and combine. The mixture should be crumbly and not mixed smooth. So just quickly incorporated all the ingredient just until they are loosely mixed.
  • Spoon onto a parchment lined baking sheet. Make them as large as you would like to make your shortcakes as each one will be split to create two parts. You can shape them up a little if you like.
  • Bake for 12-15 minutes, do not over bake them or they will get dried out.When they are done they will have a golden brown color forming on top.

To make the filling...
I would suggest that before you make the scones, make the filling. This will give it a chance to set up a bit firmer in the fridge and allow the full flavor to develop as it sets.
  • In the microwave heat up the heavy cream.
  • Pour over the white chocolate chips and stir until melted. (quickly)
  • In a small bowl combine cream cheese, marshmallow fluff and vanilla extract
  • Add in melted white chocolate, mix well.
  • Let this set up in the fridge.
When your shortcakes are cooled it's time to assemble them.

Split the shortcake through the middle lengthwise.

Add some filling.....

Add some raspberries....

Put the top back on and squish very gently....

Serve on a plate with some extra raspberries and add some glaze to the tops!

For the glaze on top (optional) you will need....

1 1/2 tablespoons butter, melted
1/4 tsp. vanilla extract
3/4 to 1 cup powdered sugar

 Melt butter in a small saucepan, add in powder sugar a little at a time and whisk to combine and add vanilla extract. Spoon over shortcakes and let rest for a minute before serving.

Hope you enjoy these!!! 

Image Map

Wednesday, May 22, 2013

Overstuffed White Chocolate Chip Macadamia Nut Cookies

Sometimes I feel obnoxious and let that part of my character shine its not so sunny disposition onto the world around me. I am human so I assume that we all have our days of not so "wonderful"?

Well I had one of those day recently and guess what happened???

I decided to make ridiculously obnoxious cookies to mirror my mood. I couldn't help myself really, it all sort of happened after I started playing around with white chocolate earlier in the week. All sorts of ideas started rolling around in all that space inside my head. And eventually those ideas rolled towards a little thought about macadamia nuts stuck somewhere in-between here and there and I realized I was in trouble..

And I had to make these...I just had to!

I mean how could I not! Delicious chewy, soft with a hint of crispy, sweet, buttery, white chocolate, macadamia cookies filled with white chocolate macadamia nut cookie dough frosting/filling. Yeah, so it's a bit much, but whatev's because they are awesome and even better washed down with a tall cool glass of milk.

I felt compelled to share these because as much as I love chocolate chip cookies and cookie dough frosting, my real love of anything cookies are the white chocolate version. Add in some macadamia nuts and make some flavored frosting to schmear all over them. Cookie heaven about sums it up.

The original recipe for the cookie is a Ghirardelli recipe, but over time I have tweaked a few things to make it more the way I like cookies., which are chewy and soft not overly crisp.

To make them this is what you will need:

For the cookies:
  • 1 cup Butter (softened to room temperature)
  • 1  cup of granulated sugar
  • 1 1/2  cup brown sugar
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1 tsp. salt
  • 1 (3.9 oz) package of vanilla instant pudding
  • 1 1/2 cups of white chocolate chips
  • 1 cup Macadamia nuts chopped
Preheat oven to 350 degree Fahrenheit.

In a medium bowl add in butter, sugar and brown sugar and mix well.

Add in eggs, one at a time, vanilla extract and add to mix. Add in package of instant pudding, flour, baking powder and salt. Combine all ingredients well. Finally add in white chocolate chips and chopped macadamia nuts, mix well until all the ingredients are incorporated. The pudding helps keep them soft and chewy.

I used a tbsp measurement to scoop out the cookie dough and placed them about an nch apart on a cookie sheet. 

Although I don't show it, be sure to flatten the cookies a little before placing them in the oven so they are not super poofy after they bake. Bake then for 10-11 minutes or until the edges start to crisp and begin to brown. Don't over bake them as then they will be too crispy (for my liking anyway) These work best with the filling it the cookies are soft.

While the cookies completely cool, you can make your filling/frosting.

This is what you will need:
  • 2 ounces cream cheese softened to room temperature
  • 1/4 cup of butter softened
  • 3/4 cup of light brown sugar
  • 1 tsp vanilla extract
  • 1 cup of flour
  • 1/4 white chocolate chips finely chopped
  • 1/4 macadamia nuts finely chopped
  • 2 tbsp heavy cream/milk/half and half
In a bowl combine the butter and cream cheese.
Add the vanilla extract.
Add the brown sugar, mix well.
Add in the flour a bit at a time.
Add in white chocolate and nuts, mix well
If the frosting look/feels too dry add in the heavy cream I tbsp at at time until you reach your desired consistency.

****Make sure you really chop your chips and nuts super fine, stick them in a blender if needed, because they all but dissipate in the frosting, which flavor it wonderfully!

Now all that is left to do is spread in-between cookie, squish and eat..

Repeat as needed until the desire to eat more has been fully quelled. 

Hope you enjoy this post!!

Image Map

Monday, May 20, 2013

White Chocolate Strawberry Frosting

I love cupcakes and for me along with cupcakes come frosting. Those two elements are the entire reason I started this whole blog in the first place. And who knew almost two years later where they would take me on this creative journey

While there are some people that prefer one over the other, I like them both together. I also prefer butter only based frosting's that are creamy, not overly sweet, and smooth on the palette. And while I do love my share of sweets, truth be told all in all flavor wise I am pretty boring. I like what I like and don't often swerve from that standard. Which would be a simple chocolate cupcake and vanilla frosting.

But something happened during one of my ventures into the produce section of the grocery store. It must have been the display of giant, red, ripe strawberries that seemed to be everywhere. Because ever since then I have had nothing but strawberries on my mind, strawberry butter cream to be more precise and to be even more exact then that white chocolate strawberry butter cream.

Because I just can't leave well enough alone and I LOVE white chocolate , even though technically it's not even chocolate. Sweet, creamy strawberry flavor with that butter flavor that only white chocolate imparts. (Or it might just be me that thinks white chocolate has a buttery flavor???)

Any how this is easy to make, tastes delicious and is a nice distraction from my normal all I like is vanilla frosting mentality, it may swerve you off course as well, so try it and pass along your thoughts to me.

This is what you will need.....
  • 1 stick of butter (1/2 a cup) (softened to room temperature)
  • 1/2 a cup Strawberry Preserves
  • 3 oz. Cream cheese (softened to room temperature)
  • 1/4 cup sweetened condensed milk
  • 1/4 cup white chocolate chips (melted)
  • 1/2 tbsp. Vanilla extract.
  • 1 lb. confectioners sugar/powdered sugar plus some extra (approx.4 cups and a little extra)
  • 2-3 Tbsp. Heavy cream, 1/2 & 1/2 or milk (your preference)
With a mixer cream together the butter, cream cheese,  and sweetened condensed milk.
Add in vanilla. Make sure it is all mixed  together well.

Begin adding in the  confectioners sugar a little a time.  Add in a bout 1 to 1 1/2 cups then add in your strawberry preserves and melted white chocolate. Mix well and then add in the remaining amount of confectioners sugar Ultimately if it looks too dry add in some heavy cream, 1/2 & 1/2 or milk until it  is smooth . If you add too much powder sugar add in some liquid, until it gets to when YOU like it.

Keep mixing the frosting until you get a smooth consistency. It should be fluffy and moist looking with soft peaks. If is seems too overly "wet" add a little powdered sugar into the mix. But keep in mind this is a "butter" based recipe, so as soon as you put the frosting in the fridge it will set up. This frosting recipe should be light and almost airy after it sets up. Pipe a generous swirl on top of your cupcake or frost a cake with it. Garnish with some chopped white chocolate.

Now keep in mind, I didn't have the actual strawberries on hand when I was making the frosting, so I used strawberry preserves. Don't cheap out on this, purchase a good preserve made with natural ingredients. It will taste better. If you want to use fresh strawberries and reduce them and all that to make a puree and use that...go for it. I myself found that the preserves worked so well, that I didn't even have to try that way.

On another note for an extra doubly treat what you can do it make some Creamy Dreamy Peanut Butter Frosting and fill your cupcakes with them, then top the cupcake with the this strawberry frosting and you will get a Peanut Butter and Jelly frosting experience!! Just cut a piece from the top.

Fill with Peanut butter frosting.

Top with Strawberry Butter cream frosting.

Eat and enjoy!!!

Hope you enjoyed this post!!

Image Map

Thursday, May 16, 2013

Chili Bean Dip Bites

I'm a lover of all things dippable(?)

Be it savory or sweet, I'm all over it with one exception. I don't love sharing my dip with a gazillion other people. You never know who is double dipping or where someones hands have been "before" they dipped.

So to keep my love alive for the fun that is dip the wheels in my head started spinning and I decided to make dip that you don't have to dip and instead call them bites!

Confused yet???? Don't worry it will all come together real soon.

Chili bean dip bites.

Let me first explain to you all how resistant I was to the idea of chili bean dip in the beginning. I never ate it but I was awarded the honor of making it for every single party and event my husband and I went to or hosted. I was just sort of weirded out by the idea of chili/meat in a can. But hen I went and got myself pregnant again (no not right now, I'm talking about the last kiddoddle.) And one pregnant day I was craving something savory and salty and I decided to try it.

I was an immediate convert to the whole chili bean dip movement and ate the entire platter of dip. Just so you know nobody messes with a pregnant lady and her platter filled with a salty dip. Needless to say I jumped on board with this simple, yet delicious treat and have miniaturized it for your enjoyment as well as my own!

They are really easy to make, only require four ingredients and a crowd of hungry people. They also display nicer than a big old platter of this dip.

Here is what you need.....
  • Tostitos scoops( GET THE SCOOPS)
  • 1 can of Hormel Chili Beans with meat ( that is the brand I use, you can use what you like)
  • 1 8 oz. package of cream cheese softened
  • 1 block of  Sharp Cheddar Cheese (approx 7 oz or so shredded.)
Preheat your oven to about 350 degrees F. Line a cookie sheet with your Tostitos Scoops.
Smear a little bit of cream cheese into each crevice of the scoops alternately you could also put the cream cheese into a plastic baggie with the corner snipped off and pipe a little bit into each scoop.

Add a little bit of the Chili/Bean mixture on top of the cream cheese.

Add some some of the shredded cheddar cheese on top of the chili bean mixture. Don't buy the prepackaged shredded cheese, it has stuff in it that won't allow it to melt properly use a good old block of cheese and shred it yourself!

Put in the oven and now turn up the heat to broil, all you want to do it melt the cheese so keep an eye on it. It should only take a few minutes. Top each one with a bit of green pepper or even green onion to boost up the color factor!

These are a great easy way to make a quick appetizer that is a little more "pretty" and they are delicious!
Hope you enjoyed this post!

Recipe and instructions can be printed out from {{HERE}}

Image Map

Wednesday, May 15, 2013

Monster High Personalized Birthday Party Pack Giveaway

Giveaway is over.
Thank you all that entered.
The winner is entry #269 Melissa Evans. Congratulations you have 48 hours to contact me or another winner will be chosen at random.

I have been promising this giveaway for some time now. I apologize for the delay I just haven't had a chance to put it all together. But anyhoo here is the deal........Form to enter can be found at the bottom of the post!

The winner of this lovely party pack will receive the following from me....

12 Custom Designed Party invitations

12 Custom Designed Large Candy Bar Wrappers
12 Monster High Makeup bags with lip gloss

1(one) Monster High themed baseball cap for the birthday girl (boy???)
12 Custom Cupcake Wrappers

Assorted Mini Candy Bar Wrappers

Assorted 4 pack Lip gloss/Nail polish Packs (12 total)

One Monster High Birthday Candle

Also included would be a personalized bunting and (12) drink labels which I don't have pictures of at this time. But I will send the winner a few options to choose from and winner will choose the style.

This is a great party pack and a great way to boost up any Monster High Birthday with some really cool custom stuff!

Legal stuff*******
Giveaway is open to US residents only. You must be 18 or older to enter this giveaway! Giveaway will begin May 15, 2013 and  end May 22, 2013 at 6:00 pm (est.) Winner will be chosen at random. Winner will be announced within 24 hours of the giveaway on this post and via email provided when entering, unless there are some unforeseeable technical issues that make it impossible to do so. If so winner will be chosen as soon as technical issues are resolved. Winner must contact me within 48 hours of contest ending or another winner will be randomly selected.

Please share this giveaway. I would LOVE to do one personalized party pack per month but I need you to help by sharing this giveaway. The more people that enter allows me to create more of these!

*****If you are having trouble leaving a comment an you are on a mobile device, try leaving a comment when using a laptop or home computer.
You can enter below
a Rafflecopter giveaway

Good luck!

Image Map

Tuesday, May 14, 2013

Kitchen Sink Marshmallow Poke Brownies

To view this page correctly click {{HERE}}
Sometimes it seems as though things just happen.

I know that it really has to more with coincidence, divine timing, fate, destiny or even  a certain alignment of the sun, moon and stars. And I'm not entirely sure exactly what it was, but because of all  those little behind the scene moments, events and life happenings.transpiring about, these gems were born into my creative consciousness.

Or it was the simpler way my husband tells me, make something gooooooddddd.

Since I recently had made my Creme Brulee Fudge I  happened to have Marshmallow fluff on hand. This stuff, visually gets my head going because I love the bright white texture of it. So this idea for this crazy concoction of sweet indulgence was born from a jar of marshmallow fluff.

I added in the "Kitchen Sink" part to the description, because literally I threw in everything I had on hand except the kitchen sink. I've been wanting to do a poke type of recipe, but haven't had a reason of any type to play with the idea...

But since everything was aligning in the universe, well you know what happened next.

These are not just brownies with marshmallows poking through in all of their oozy goodness. These are brownies topped with a healthy swirl of marshmallow fluff mixed with peanut butter, topped with white chocolate chips, chocolate chips, peanut butter chips and walnuts. Then they are baked to a chewy chocolaty perfection and poked with holes so that a mixture of white chocolate and marshmallow fluff can be poured on top then refrigerated until set and THEN  more white chocolate marshmallow generously billowed on top.

You would think that the flavors are all too sweet and overpowering, but they are not. They are all like best friends reuniting after a long break...all of it just works.

Seriously..... Kitchen sink about sums it up. Anyhow let's move onto what you need to make them yourself!

For the Brownies this is what you will need:
This recipe is an adapted version of my favorite brownie recipe from Hershey's

  • 1/2 cup (1 Stick) butter or margarine melted (I USED BUTTER)
  • 1 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Eggs
  • 1/2 Cup All Purpose Flour
  • 1/3 Cup HERSHEY'S Dark Chocolate Cocoa
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 cup marshmallow fluff
  • 1 heaping tbsp. of creamy peanut butter.
  • 1/4 cup of chocolate chips
  • 1/4 cup peanut butter chips
  • 1/4 cup white chocolate chips
  • 1/4 cup chopped walnuts
To Prepare.....
  • Heat oven to 350 F. 
  • Line a 9x9 pan with tinfoil ( easy removal and cleanup) 
  • Stir together melted butter, sugar and vanilla in a bowl. 
  • Add eggs; beat well with spoon. 
  • Stir together flour, cocoa, baking powder and salt.
  • Gradually add to mixture, beating until well blended.
  • Spread batter evenly in prepared pan.

In a small microwave safe bowl mix marshmallow fluff and peanut butter on medium heat for about 20-30 seconds and mix well. Spread marshmallow/peanut butter mixture onto top of brownie batter and swirl with a fork over the entire top.

Sprinkle Chips and nut topping over the top of batter.

Bake 25-30 minutes or until brownies begin to pull away from the sides of the pan. Let the brownies cool. Prepare the "poke" filling while they cool.

Marshmallow Poke filling/topping

3 Tbsp of milk
1/2 cup of Marshmallow fluff
3/4 cup white chocolate chips

Mix the  milk and Marshmallow fluff in a small bowl and microwave until it is melted, add white chocolate chips and mix until melted.

Poke holes all over the top of your cooled brownies and pour some of the mixture onto the top, you will have some leftover, this is fine, you will use this later as a final topping.

I then put the whole thing into the fridge to cool and set for about an hour. I know, I know, that's a long time until you get to have one. But the wait it worth it.....pinkie promise. Also put the marshmallow mixture into the fridge because it will set up a bit thicker and fluffier as it sets as well.

After it has set, and the delicious marshmallow has oozed through every chocolate crevice. It's time to cut and top them off! Make then as small or as large as you like and top with the extra fluff mix.

You'll probably realize, much like me and the hubs did, these are best eaten with a fork. Unless you like licking your fingers :)

I hope you enjoy these as much as my husband and I did, we ate them all and didn't save one for the kids...terrible I know, but they were to good to share :)

Print recipe from {{HERE}}

Image Map