2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp. vanilla
12 oz. white chocolate, cut into 1/4" chunks
1 1/2 c. coarsely chopped macadamia nuts
Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour, soda, salt and set aside. Beat butter until creamy at low speed with mixer. Gradually add sugars and beat until light and fluffy. Add eggs, one at a time, beating, well beaten each addition. Add vanilla.
Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it is even. Drop on baking sheets leaving 3 inches between cookies. Flatten dough slightly. Bake on center rack of preheated 300 degree oven for 20-25 minutes or until light brown or edges but slightly, soft in center. Cool 3-5 minutes in pan and then transfer to wire racks to cool.
Makes about 2 dozen gourmet cookies.
Due to the high amount of cocoa butter and butter fats contained in the milk fats, white chocolate is extremely heat sensitive. You must be extremely careful when melting-white-chocolate because the fats all melt at different temperatures. Using a double-boiler for melting is highly recommended.
Picture courtesy of nutmeg on Creative Commons.
9 oz white chocolate, chopped
1/2 cup butter
1/2 cup granulated sugar
2 tsp vanilla
4 egg, separated
1/4 tsp cream of tartar
3/4 cup all purpose flour
Preheat oven to 350 degrees F.
Generously grease muffin cups of a large muffin pan (the kind that makes 6 big muffins.
In large heatproof bowl set over hot (not boiling) water, melt chocolatewith butter, stirring.
Remove bowl and let cool for 30 minutes or until at room temperature.
Beat in 1/3 cup of the sugar and vanilla.
Beat in eggs yolks, 1 at a time and scraping down bowl after each addition, until slightly thickened.
In separate bowl and using clean beaters, beat egg whites with cream of tartar until soft peaks form.
Beat in remaining sugar in thin steady stream until stiff peaks form.
Fold one-third each of egg white mixture and flour into chocolate mixture just until blended; repeat twice.
Divide among prepared muffin cups.
Bake on baking sheet in center of oven for 22 minutes or until top is puffed and edge is set but centre is still soft.
Let cool on rack for 2 minutes.
With fingertips or knife, gently loosen and remove from pan wells.
Cut off the top of the muffin to make a flat surface and flip the muffin upside down on a plate.
Now cut a well out of the center of each cake, about 2/3 of the way down, and scoop out center. Then you can proceed to make the white chocolate ganach. (recipe below)
White Chocolate Ganache
3 oz white chocolate, chopped
1/3 cup whipping cream
To make the ganache, place chopped white chocolate in bowl.
In small saucepan, heat cream over medium heat just until steaming and bubbles form around side of pan.
Pour slowly over chocolate, whisking just until melted.
Scoop the ganache into the well in each cake.
You can stop here if you want and freeze the cakes until ready to use. Just wrap them in plastic wrap to store. When ready to eat, pull off wrap and microwave for 35-45 seconds. The proceed to the next step.
Put a big scoop of vanilla bean ice cream on top and garnishs with a white chocolate shavings to create a white chocolate fantasy. You can also add either strawberry or dark chocolate sauce to enhance the flavor.
6-1ounce squares white chocolate
2 cups pecans
1 cup finely ground vanilla wafer crumbs
1/3 cup Grand Marnier or orange liqueur
Finely grated peel of 1 orange
Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate. Add 1 cup crumbs, liqueur and peel. Mix well.
Shape into 1-inch balls. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week before serving, so flavors blend.
Truffles will keep well in the refrigerator for up to 3 weeks.
NOTE - I love giving these truffles to friends, family, co-workers and even my mailman as Christmas gifts. I just put them in a large holiday themed tin or box, add a bow, and a hang tag. This is one chocolate gift they LOVE!!
This recipe is courtesy of JamieOliver.com.
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Picture courtesy of sanctumsolitude.