2008 April

white chocolate brownies

04/29/2008 by Annalise · Leave a Comment

I made these last night, after realizing I had a bunch of white chocolate sitting in my cupboard and hitting up my favorite foodie site… seriouseats.com… for some ideas! (Thanks to JerzeeTomato for pointing me to this recipe!)

I think next time I would replace the chocolate chips with butterscotch, or better yet big chunks of white chocolate! :o)

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I’ve decided not to post the actual recipe, as it is not mine to post, but here is the link:

http://tartelette.blogspot.com/2007/05/white-chocolate-brownies.html

Filed Under: recipes, recipes - desserts ·

white chocolate raspberry cheesecake

04/27/2008 by Annalise · 4 Comments

This is one of my stand-by recipes for when I want to impress or spoil someone I love! (and if I’ve made this for you before… now you know how I feel!) :o) This could easily compete with a well known cheesecake restaurant’s version, for a fraction of the price! Oh and remember, your cooking is only as good as the ingredients you start with, so please use good quality real white chocolate! (not the white baking chips you might be used to!)

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WHITE CHOCOLATE RASPBERRY CHEESECAKE

ingredients:

1 cup chocolate cookie crumbs

3 tablespoons sugar

1/4 cup butter, melted

1 (10oz) package frozen raspberries

2 tablespoons sugar

2 teaspoons cornstarch

1/2 cup water

2 cups chopped (good-quality) white chocolate

1/2 cup half & half

3 (8oz) packages cream cheese, softened

1/2 cup sugar

3 eggs

1 teaspoon pure vanilla extract

directions:

1. Mix together crumbs, 3 tablespoons sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Wrap the outside of the pan well with 2 layers of aluminum foil, to help prevent leaks, and place in a roasting pan.

2. In a saucepan, combine the raspberries, 2 tablespoons sugar, cornstarch and water. Bring to a boil and boil for 5 minutes, or until the sauce is thick. Strain through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F, and set some water to boil for later. In a double boiler, (or a glass bowl set over a pot of simmering water - making sure the bottom of the bowl does not touch the water), melt the white chocolate with the half & half, stirring occasionally until smooth.

4. Mix together the cream cheese and 1/2 cup sugar until smooth. Beat in the eggs, one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour remaining cheesecake batter into the pan and spoon another 3 tablespoons raspberry sauce over the top. Swirl with the tip of a knife for a marbled effect.

5. Place the cheesecake (set in the roasting pan) in the oven and fill the pan with boiling water about half way up the side of the springform pan. Bake for 55-60 minutes, or until it is almost set in the center, then turn the oven off and let the cheesecake sit in the oven for another hour (the purpose of this is to help prevent sinking and cracks, which do not affect the flavor, but the beauty of the cheesecake!). Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from the pan. Serve with remaining raspberry sauce and fresh whipped cream.

**This recipe is a great make ahead dessert, as it keeps well, and gets better as it chills for a day or two! :o) As with any cheesecake, freezing is simple (wrapped well with plastic wrap and foil) and the cheesecake take only minutes to thaw and serve!

Filed Under: recipes, recipes - desserts ·

bakery style coconut macaroons

04/22/2008 by Annalise · 4 Comments

I made these for my mom for a get-well surprise after her surgery last week… she told me they were blog-worthy! :o) For all you coconut lovers out there, these hit the spot!

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COCONUT MACAROONS

ingredients:

5 1/3 cups (about 1 - 14 oz bag) flaked sweetened coconut

1 cup sweetened condensed milk

1/4 teaspoon salt

3 teaspoons pure almond extract

1 teaspoon pure vanilla extract

2 large egg-whites

1/8 teaspoon (about 2 pinches) cream of tarter

2 tablespoons sugar

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together the coconut, milk, salt, and extracts with a fork until mixed. Set aside.

3. In a medium bowl, beat the egg whites and cream of tarter together with a mixer on low speed until the cream of tarter dissolves. Beat on medium-high speed until soft peaks form. Beat in the sugar.

4. Using a spatula, fold half of the egg whites into the coconut mixture gently just until blended, and then fold in the remaining whites.

5. Scoop out balls of the dough onto your prepared baking sheets, spacing them 2 inches apart, so the cookies have room to spread.

6. Bake for about 17 minutes, until the bottom of the cookies and the tips of the coconut flakes are light brown. Cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.

These are best stored in the fridge, and can be dipped in chocolate for an extra elegant treat!

Filed Under: recipes, recipes - cookies and bars, recipes - desserts, recipes - freezer ·

Navy comment of the week!

04/21/2008 by Annalise · Leave a Comment

the scene: tuesday afternoon, Navy’s soccer practice…

all of his teammates are gathering out on the field when Navy excitedly reaches into his pocket and pulls out… a calculator!

“Anybody want to do calculator math?!?” he hollers!

:o)

Filed Under: cute kid comments, navy ·

super easy chocolate mousse frosting

04/20/2008 by Annalise · Leave a Comment

This is such great frosting… perfect with angel food cake and strawberries, or just eaten with a spoon! :o) Tastes a lot like chocolate mousse. Very fresh and satisfying without being TOO sweet!

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CHOCOLATE MOUSSE FROSTING

ingredients:

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/4 cup milk

Pinch of cream of tarter

2 cups chilled heavy whipping cream

directions:

1. whisk together the sugar, cocoa, milk and cream of tarter in a large bowl until smooth. cover and put in the fridge until well chilled, about 1 hour (or up to 4 hours).

2. just before serving, gradually beat cream into chocolate mixture using an electric mixer. continue beating until stiff peaks form. use to frost your cake, or serve on the side!