Brownies & Bars

White Chocolate Lemon Oreo Blondies

I’m obsessed with these blondies, they are lemony delicious!

White Chocolate Lemon Oreo Blondies

1 cup butter
11.5 oz white chocolate (chips or bars)
1½ cups sugar
4 eggs
1 tsp vanilla
2½ cups flour
1 tsp salt
20 Lemon Oreos, coarsely chopped

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leaving overhang on each end, and spray with nonstick spray. Put butter and white chocolate in large microwave safe bowl. Melt in microwave on about 1/4 power for 4-5 minutes, stirring every 30 seconds. Must be done slowly so white chocolate doesn’t seize. When butter and white chocolate are just melted and creamy, stir in sugar and vanilla. Add flour and salt, and stir until well incorporated. Stir in chopped Lemon Oreos. Spoon into prepared pan, spread evenly. Bake 45-50 minutes (If necessary, tent with foil last minutes of baking to avoid over-browning). Cool completely. Using foil overhang, lift blondies out of baking pan to cutting board. Peel foil away from blondies and cut into squares. Makes 24.

One Year Ago: Southern Praline Bars

Two Years Ago: Cheesy Cauliflower Casserole

Three Years Ago: Chocolate Red Velvet Cupcakes

Four Years Ago: Crumb Cake

Five Years Ago: Raspberry Cream Cheese Muffins

Candy, Cookies

Jungle Animal Cookies Truffles

These truffles are inspired by a great recipe, Circus Animal Cookies Truffles (check it out!) on  I substituted the Mother’s new white and green cookies called Jungle Animal Cookies for a Christmas look.

Jungle Animal Cookie Truffles

1 bag Mother’s Jungle Animal cookies
1/2 can cream cheese frosting
1 pkg white chocolate almond bark
green food coloring

In food processor, grind cookies (about a cup at a time–work in batches) until coarse crumbs. Pour all ground cookies into large bowl. Spoon in half can of cream cheese frosting. Using clean hands or spoon, mix together crumbs and frosting until thoroughly combined. Scoop mixture into 1″ sized balls (I used a small cookie dough scoop) and place balls onto silpat or foil lined baking sheet. Freeze truffles centers for about 3 hours or until frozen and solid.

Melt white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your green coloring, tint one bowl of white chocolate a light green shade (I chose to make all green). Dip half the batch of truffles into white chocolate, and other half into green tinted white chocolate. Using two forks, roll each truffle, then hold on fork and allowed excess to drip off before gently placing back onto the silpat or foil lined sheet. While still wet, sprinkle truffle tops with sprinkles. Allow truffles to harden and set, about 20 minutes in fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer.

One Year Ago Today: Chocolate Pecan Pie Truffles Chocolate Pecan Pie Truffles

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Pumpkin Gingersnap Truffles

Love, love, love dipping things in chocolate!

1 cup white chocolate chips
1/3 cup gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs
1 Tbl powdered sugar
1/2 tsp orange zest
1/8 tsp ground cinnamon
Pinch of fine salt
2 oz cream cheese, softened
1 cup semi-sweet chocolate chips
2 Tbl shortening

Melt white chocolate slowly in double boiler over low heat or in microwave.  Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth.  Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours).  Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze.

Line a large tray with parchment paper or silpat.  Melt semi-sweet chocolate and shortening and transfer to small, deep bowl.  Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate.  Work quickly, gently spoon chocolate over to coat.  Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray.  Continue with remaining pumpkin balls.  Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle.  Put tray in refrigerator for truffles to set up.  Store truffles in airtight container in refrigerator.

One Year Ago Today:  Triple Chocolate Hazelnut Pie 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Vanilla Cupcakes with Red Velvet Surprise & White Chocolate Buttercream

July 4th is coming, time for everything Red, White, and Blue.  Time to celebrate patriotism and gratitude for freedom.  I love any holiday that brings family together.


Vanilla Cupcakes with Red Velvet Surprise:
1/2 cup butter
1 cup sugar
3 egg whites
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
1½ tsp unsweetened cocoa
3/4 tsp red food coloring

Preheat oven to 350°.  Line a 12 cup muffin pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Beat egg whites until frothy and add to creamed mixture along with vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture and mix well.  Mix in buttermilk until batter is smooth.  Measure 3/4 cup of batter and put in small bowl, and mix in cocoa and red food coloring.

Fill each prepared cup with scoop of white batter, about 1/3 full.  Place heaping tablespoon of red batter in center of each cup on top of white batter.  Gently scoop remaining white batter over top of red batter in each cup to cover completely.  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, melted and cooled slightly
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

Whip all ingredients together with electric mixer to frosting consistency.  Frost completely cooled cupcakes.

One Year Ago Today:  Sausage Potatoes and Artichoke Hearts

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.



White Chocolate Cranberry Macadamia Nut Cookies

Macadamia nuts are expensive!  But, they are a unique flavor and once in a while a wonderful splurge.  These nuts are a favorite of my dad and I remember he usually had a can of them for snacking on his desk in the back office of our grocery store.  I can see him now…popping those nuts into his mouth while he worked.  Good times, love you dad!

3 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbl vanilla
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350°.  Sift together flour, baking soda, and salt into medium bowl.  Using electric mixer, cream butter, sugar, and brown sugar.  Beat in eggs, 1 at a time, then vanilla.  Add dry ingredients and beat just until blended.  Stir in cranberries, white chocolate chips, and nuts.

Drop dough by scoop onto Silpat lined perforated sheet or cookie sheet.  Bake cookies until just golden, about 8-15 minutes depending on size, watch carefully. Cool on sheets.

Recipe from Bon Appétit.

One Year Ago Today:  Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.



White Chocolate Easter Chex Mix

HAPPY EASTER!  After Easter Dinner, send your guests home with this delicious goodie bag.


4 cups Rice Chex
4 cups Corn Chex
2 cups stick pretzels broken in half or thirds
1 (5 oz) can chow mein noodles
1 lb white chocolate
1 (12 oz) bag plain milk chocolate M&M’S

Stir together Rice Chex, Corn Chex, pretzels, and chow mein noodles.  Melt white chocolate slowly in microwave and pour over dry ingredients. Stir gently to coat.  Stir in M&M’s.  Pour out on Silpat or wax paper to dry.  Put in cello bags.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.



White Chocolate Sheet Cake

I love my mom’s Chocolate Sheet Cake and thought I would take that recipe and make a white chocolate version.  This is it!


White Chocolate Sheet Cake:
2¼ cups flour
2 cups sugar
1/4 tsp salt
3/4 cup oil
4 oz white chocolate, chopped
1 cup boiling water
1/2 cup buttermilk
1¼ tsp baking soda
2 tsp vanilla
2 eggs, beaten

Preheat oven to 350°.  In large bowl, stir together flour, sugar, and salt.  Pour oil over dry ingredients and put in chopped white chocolate, not mixing yet.  Pour boiling water over white chocolate and all other ingredients and gently stir until white chocolate is melted and all ingredients incorporated.  In liquid measuring cup measure buttermilk and sprinkle baking soda over top, let sit for about 1 minute and then stir into batter.  Stir in vanilla.  Beat in eggs.  Pour batter into sprayed sheet pan (mine is about 11½x16½).  Bake for 25-30 minutes.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
2 oz white chocolate, melted and cooled
1 tsp vanilla
4 cups powdered sugar
4-6 Tbl milk

With electric mixer, cream butter and white chocolate.  Add vanilla and 1 cup powdered sugar, mix.  Add remaining powdered sugar and milk to make desired frosting consistency.  Add food coloring (optional) and decorate with sprinkles and white chocolate shavings or leave frosting white and sprinkle with chopped walnuts or pecans and drizzle with caramel sauce.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.


Dessert, Pies

Individual Toasted Coconut White Chocolate Cream Pies

I have had this recipe on my “To Make” list for awhile, so today was the day.  This is an adaptation of a recipe on  A beautiful pie with toasted coconut crust and white chocolate melted in the cream filling.  Oh so good!


Toasted Coconut Crust:
3 cups sweetened flaked coconut, lightly toasted (reserve some for garnish if desired)
1 Tbl sugar
1/4   tsp salt
6 Tbl butter, melted
Chop toasted coconut.  Mix together coconut, sugar, salt, and melted butter.  Press 1/3 cup coconut mixture into each round of Demarle round tray to make six crusts (or a 9” pie plate).  Bake at 350 for 6-7 minutes for individual pie crusts (or 15 minutes for large pie), watch closely so as not to get too brown.  Cool completely.

Coconut White Chocolate Custard:
1/2 cup sugar
6 Tbl cornstarch
1 cup milk
1 3/4 cups (13.5 oz) canned coconut milk
1/2 vanilla bean, split lengthwise or 1 tsp vanilla paste
6 egg yolks, lightly beaten
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 oz chopped white chocolate

In medium saucepan, whisk together sugar and cornstarch.  Add milk, coconut milk, and vanilla bean or vanilla paste, whisk to mix well.  Turn on heat to medium-high and stir constantly until thickens and begins to boil.  Remove from heat.  Ladle small amounts of hot milk mixture into egg yolks to warm gradually.  Pour egg yolk mixture into milk mixture in saucepan, stir to combine.  Place saucepan back on medium-high and bring custard back to boil stirring constantly for 1-2 minutes.  Remove from heat.  Stir in salt, vanilla extract, coconut extract, and white chocolate, stir until chocolate melts.  Let custard cool to warm, stirring occasionally.  Fill each coconut crust with about 1/2 cup custard.  Cover with Silpat, put in refrigerator to cool completely.  To serve, put each pie on plate, dollop with whipped cream and garnish with toasted coconut and white chocolate shavings.

Whipped Cream Topping:
1 cup heavy cream
2 Tbl powdered sugar
1/2 tsp vanilla

Whip cream with electric mixer to soft peaks, add powdered sugar and vanilla and whip to desired stiffness.

If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit or simply click on the Demarle at Home logo below.



White Chocolate Cherry Shortbread Cookies

This recipe is from Better Homes & Gardens.  It’s cookie time and it’s fun to try all kinds of new recipes along with the old favorites.   I am liking these, melt in your mouth and cute!

1/2 cup drained and finely chopped maraschino cherries
2½ cups flour
1/2 cup sugar
1 cup cold butter
12 oz white chocolate, finely chopped, divided
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White nonpareils and/or red sprinkles

Preheat oven to 325°.  Spread cherries on paper towels to drain well, then finely chop.  In large bowl, combine flour and sugar.  Cut butter into flour and sugar until mixture resembles fine crumbs.  Stir in drained, chopped cherries and 2/3 cup of the chopped white chocolate.  Stir in almond extract and food coloring.  Knead mixture by hand until forms a smooth ball.  Scoop dough into 3/4″ balls.  Place balls on ungreased cookie sheet.  Using bottom of a drinking glass dipped in sugar, flatten balls to 1½” rounds.

Bake for 10 to 12 minutes or until centers are set.  Cool for 1 minute on cookie sheet.  Transfer cookies to wire rack and cool completely.  In small double boiler, combine remaining white chocolate and shortening.  Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.  Roll dipped edge in nonpareils and/or sprinkles.  Or, spread small amount of white chocolate over top of each cookie and sprinkle with nonpareils or sprinkles.  Place cookies on waxed paper until chocolate is set.  Makes about 60.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.