White Chocolate Cashew Blondies

Recipe from More Sweets Please

White Chocolate Cashew Blondies


Ingredients:
For the blondies:
1tbsp instant coffee
1tbsp water
1tsp vanilla extract
113g (½ cup) butter
320g (1 ½ cups) light brown soft sugar
1tsp salt
2 eggs
273g (1 ¾ cups) plain flour, sifted
170g (1 cup) white chocolate chips
113g (1 cup) unsalted cashews, roasted and coarsely chopped
For the frosting (optional):
170g (1 cup) white chocolate
227g (2 cups) icing sugar
60ml (¼ cup) milk
½ tsp vanilla extract
85g (6tbsp) unsalted butter


Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line an 8x8 inch pan.

2. Stir together the instant coffee, water and vanilla in a medium bowl until dissolved.

3. Add the butter, brown sugar and salt to the bowl and beat until light and fluffy. Mix in the eggs one at a time. Mix in the flour, then fold in the white chocolate chips and cashews.

4. Spread the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the centre comes away clean. Transfer to a wire rack to cool completely.

5. For the frosting, melt the white chocolate and leave it to cool to room temperature.

6. In a separate bowl, stir together the icing sugar, milk and vanilla. Mix in the butter and beat until smooth. Stir in the cooled melted chocolate and use to frost the blondies. Chill before slicing.

Kit Kat Cheesecake Bars

Recipe adapted from Bakers Royale

Kit Kat Cheesecake Bars

Ingredients:

For the base:

280g (2 cups) digestive crumbs

100g (½ cup) granulated sugar

113g (8tbsp) unsalted butter, melted

For the filling:

340g cream cheese

60g (¾ cup) cocoa

66g caster sugar

1 egg

8 kit kats

For the chocolate layer:

283g chocolate (dark or half dark/half milk)

113g (8tbsp) unsalted butter 

For the white chocolate lacing:

57g white chocolate

60ml (¼ cup) double cream

     

Method:

1. Preheat the oven to 180C/350F/mark 4. Line a 9x13 inch pan with foil, leaving a slight overhang.

2. For the base, place the biscuit crumbs and sugar in a bowl with the butter and mix to combine. Press into the bottom of the prepared pan. Bake for 7-10 minutes.

3. For the filling, beat together the cream cheese, cocoa, sugar and egg until smooth and well combined. Place the kit kat bars on top of the crust and pour the cheesecake batter over the top. Bake for 30-35 minutes, until the sides are set and the centre is almost set. Transfer to a wire rack to cool completely before refrigerating for at least 8 hours.

4. For the chocolate layer, combine the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir until the completely melted and combined. Pour over the cheesecake. Refrigerate for at least 30 minutes, until set.

5. For the white chocolate lacing, bring the cream to a boil and pour over the white chocolate. After 3 minutes, stir until the chocolate has completely melted. Transfer to a piping bag and pipe thin lines across the top of the set chocolate layer. Drag a toothpick perpendicularly through the lines, starting from the top of the pan. Repeat but starting from the bottom of the pan. Continue dragging the toothpick through the lines, alternating between starting from the top and starting from the bottom. Refrigerate for at least 30 minutes, until set.

Gooey Cookies and Cream Bars

Recipe from Willow Bird Baking

Gooey Cookies and Cream Bars

Ingredients:
113g (1/2 cup) butter
124g (1/2 cup + 2tbsp) caster sugar
1 egg
1tsp vanilla extract
208g (1 1/3 cups) plain flour
3/4 cup (around 100g) oreo cookie crumbs
1tsp baking powder
1/4 tsp salt
140g white chocolate bars
191g (1 1/2 cups) marshmallow fluff

Method:
1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line an 8 inch square tin with buttered foil.

2. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.

3. In a separate bowl, sift together the flour, oreo crumbs, baking powder and salt. Mix the dry ingredients into the butter mixture until just combined.

4. Divide the dough in two and refrigerate half. Press the other half of the dough into the prepared pan. Place the chocolate bars over the dough (break the chocolate to fit if necessary)- there should be a full layer of chocolate of about 1/4 inch thickness. Add the marshmallow fluff to the top and spread evenly over the chocolate. Take the remaining dough from the fridge and place it on top of the marshmallow layer into a thin, even top layer.

5. Bake for 25-30 minutes or until lightly browned. Allow to cool in the pan before transferring to a wire rack to cool completely and slicing into bars. If desired, just before serving, microwave the bars for 25-30 seconds, until the middle is gooey.

Caramelised White Chocolate Brownies

Recipe from The Little Loaf

Caramelised White Chocolate Brownies

Ingredients:
For the caramelised white chocolate250g good quality white chocolate, broken into pieces
pinch saltFor the brownies300g good quality dark chocolate, chopped
180g unsalted butter, diced
180g light brown soft sugar
4 eggs
1 egg yolk
115g ground almonds
100g plain flour
15g cocoa powder
1tsp baking powder
1tbsp milk

Method
1. Preheat the oven to 125C/250F/mark ½. Place the white chocolate on a rimmed baking tray and place in the oven for 10 minutes. Remove from the oven, spread into a thin layer over the baking tray and return to the oven for another 10 minutes. Repeat this process every 10 minutes for 50 minutes or until the chocolate is a deep brown caramel colour. Remove from the oven, stir in the salt and set aside.

2. Preheat the oven to 170C/325F/mark 3. Grease and line a 9 inch/23cm square pan.

3. Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly before whisking in the sugar.

4. Beat the eggs and egg yolk into the dark chocolate mixture, once at a time, beating continuously until thick and glossy. Fold in the ground almonds, then sift in the flour, cocoa and baking powder and fold gently to combine. Stir in the milk.

5. Transfer half the batter to the prepared pan. Pour half the caramelised white chocolate over the batter, then top with the remaining batter. Drizzle the remaining white chocolate over the top and drag a skewer or knife across the top of the brownies (in perpendicular lines) to create a lattice pattern.

6. Bake for 25 minutes or until set but still a little squidgy. Remove from the oven and allow to cool before slicing.

Blackberry, Lemon & White Chocolate Cake

Recipe adapted from Serious Eats

Blackberry, Lemon & White Chocolate Cake

Ingredients:For the Cake
350g (1 ¾ cups) caster sugar
2tbsp lemon zest, grated
60ml (¼ cup) lemon juice
255g (2 ¼ cups) cake flour
2tsp baking powder
1tsp bicarbonate of soda
180ml (¾ cup) milk
1tsp vanilla extract
4 eggs, separated
1tsp salt
225g (1 cup) unsalted butter
For the white chocolate frosting300g (1 ½) cups caster sugar
1tbsp lemon zest, grated
180ml (¾ cup) lemon juice
40g (¼ cup) plain flour
28g (¼ cup) cornflour
½ tsp salt
360ml (1 ½ cups) milk
280g (10 ounces) white chocolate, chopped
1tbsp vanilla extract
225g (1 cup) unsalted butterFor the assemblyblackberry jam
280g white chocolate, chopped
fresh blackberries1-2tbsp icing sugar

Method:
1. Preheat the oven to 180C/350F/mark 4 and grease and line two 9-inch cake pans.

2. For the cake, combine 300g of the sugar and lemon zest in a food processor until no zest strands remain.

3. Sift together the flour, baking powder and bicarbonate of soda and set aside.

4. In another bowl, combine the milk, lemon juice and vanilla.

5. Whisk the egg whites and salt until soft peaks form. Gradually add the remaining 50g sugar and continue whisking until stiff peaks form.

6. In a separate bowl, cream the butter and lemon sugar until light and fluffy. Add the egg yolks, one at a time. Add the flour mixture in thirds, alternating with the milk mixture. Stir one third of the egg whites into the batter until fully incorporated. Fold in the remaining egg whites.

7. Divide the batter between the prepared pans and bake for 20-25 minutes, until a skewer inserted into the centre of the cakes comes out clean. Transfer to wire racks to cool for 10 minutes before removing from the pans and leaving to cool completely.

8. For the frosting, combine the sugar and lemon zest in a food processor until no zest remains.

9. Transfer the lemon sugar to a medium saucepan, add the lemon juice and bring to a boil over a medium-high heat. Cook until reduced to 80ml (1/3 cup), 10 to 15 minutes.

10. Combine the flour, cornflour and salt. Add the milk and whisk until smooth and add to the saucepan. Cook for about 5-7 minutes over a medium heat, whisking constantly until the mixture boils and thickens. Stir in the lemon mixture, white chocolate and vanilla. Transfer to a bowl to cool to room temperature.

11. Beat the frosting mixture in a free-standing mixer with the whisk attachment. Add the butter, in tablespoon-sized pieces, until completely incorporated. Increase the speed of the mixer and beat until light and fluffy.

12. To assemble, slice each cake in half and sandwich the first two layers together with blackberry jam. Spread some of the frosting on top and add the other cake layer. Spread some blackberry jam on top and then add the final cake layer. Frost the top and sides with the frosting.

13. Melt the chocolate and spread in a thin layer over a sheet of foil. Leave to cool to room temperature, refrigerate until hard and break into shards. Press the shards into the sides of the cake, then top with the blackberries and dust with icing sugar.

Macadamia & White Chocolate Brownies

Recipe from The Little Loaf

White Chocolate & Macadamia Brownies

Makes about 16 bars

Ingredients:150g macadamia nuts
200g unsalted butter
250g dark chocolate (70% cocoa solids), chopped
3 eggs
230g golden caster sugar
1tsp vanilla extract
280g plain flour
pinch salt
200g white chocolate, coarsely hopped

Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line an 8x8 inch pan.

2. Place the nuts on a baking tray and roast in the oven for 4-5 minutes. Remove from the oven, leave to cool and chop coarsely.

3. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat once melted and leave to cool.

4. Whisk together the eggs, sugar and vanilla (do not overmix or incorporate too much air). Fold in the cooled melted chocolate then sift in the flour and salt.

5. Fold the macadamias and white chocolate into the batter and transfer to the prepared pan. Bake for 15-20 minutes.

6. Set aside to cool before removing from the pan to cool completely. Slice into bars.

White Chocolate Espresso Cake

I'm not one for sweeping statements, but this may well be the best coffee cake I've ever had. So make it- now. Oh, and don't forget to make a batch of this gorgeous ice cream (it's a marriage made in heaven).

Recipe from Pastry Affair

White Chocolate Espresso Cake

Ingredients:

For the Cake

85g (6tbsp) unsalted butter

280g (1 ¼ cups) granulated sugar

3 eggs

120g (½ cup) sour cream or yogurt

75g (1/3 cup) vegetable oil

1tsp vanilla extract

300g (2 2/3 cups) cake flour

2tsp espresso powder

2tsp baking powder

1tsp bicarbonate of soda

¾ tsp salt

2tsp baking powder

¼ tsp salt

240ml (1 cup) cold or lukewarm espresso

For the frosting

115g (½ cup) unsalted butter

85g white chocolate, melted and cooled

1tsp vanilla extract

½ tsp salt

250g (2 cups) icing sugar

To decorate

coffee beans

1 tbsp cocoa powder

Method:

1. Preheat the oven to 180C/350F/mark 4 and butter and flour two 9-inch cake pans or three 5 or 6 inch pans.

2. Sift together the flour, espresso powder, baking powder and salt and set aside.

3. Lightly whisk together the sour cream, vegetable oil and vanilla extract and set aside.

4. In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating between each addition. Mix in the wet ingredients and once combined, gradually incorporate the dry ingredients. Add the espresso and mix well to combine.

5. Divide the batter between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the middle of the cakes comes away clean. Transfer the cakes to a wire rack to cook for 10 minutes before removing from the pans to cool completely.

6. For the frosting, beat the butter until smooth, then add the chocolate, vanilla extract and salt. Sift in the sugar and beat until smooth, adding a dash of milk or more sugar as required.

7. To assemble, sandwich the cake layers together with the frosting. Spread a thin layer of the remaining frosting over the top and sides of the cake, then sprinkle with coffee beans and cocoa powder.

Blackberry White Chocolate Crumble Bars

Recipe from Dallas News

Blackberry White Chocolate Crumble Bars

Ingredients:

100g (¼ cup plus 3tbsp) unsalted butter

106g (½ cup) light brown soft sugar

156g (1 cup) plain flour, sifted

¼ tsp salt

¼ tsp bicarbonate of soda

90g (1 cup) quick cook oats

255g (1 ½ cups) white chocolate, chopped

170g (½ cup) blackberry jam

100g blackberries, fresh or frozen

     

Method:

1. Preheat the oven to 170C/325F/mark 3. Grease and line an 8x8 inch pan.

2. Cream together the butter and sugar until pale and fluffy. Mix in the flour, salt and bicarbonate of soda, then stir in the oats.

3. Press two-thirds of the crumb mixture into the base of the prepared pan. Sprinkle the white chocolate pieces over the base and spread the jam on top. Sprinkle over the blackberries, and then the remaining crumble mixture. Press the crumb mixture down firmly, then bake for 30 minutes before cooling and slicing into 24 pieces.

White Chocolate & Ginger Ice Cream

Recipe from David Lebovitz

White Chocolate Ginger Ice Cream

Makes about 1 quart/ 1.14 litres



Ingredients:
3 inch (60-70g) piece fresh ginger, peeled
135g (2/3 cup) sugar
240ml (1 cup) milk
480ml (2 cups) double cream
230g white chocolate, chopped
5 egg yolks



Method:
1. Finely slice the ginger, place in a saucepan and cover with water. Bring to the boil and cook for 2 minutes. Drain away the water and return the ginger to the pan. Add the sugar, milk and half the cream. Heat the mixture briefly to warm it, then remove from the heat, cover and leave to steep for at least an hour.


2. Place the chocolate in a large heat proof bowl.


3. In a separate bowl, whisk together the egg yolks and gradually add the ginger-infused cream mixture, whisking constantly. Pour this mixture back into the saucepan.


4. Cook over a low heat, stirring constantly until the custard thickens and will coat the back of a spoon. Pour the custard over the white chocolate and stir until all the chocolate has melted and is well combined. Remove and discard the ginger. Mix in the remaining cream, leave to cool and refrigerate to chill, then freeze in an ice cream machine.

Easter Cupcakes

These cupcakes can be frosted and topped in many ways; the chocolate is quite subtle and they taste rather syrupy. These could be frosted with ganache (dark or white), golden sryup buttercream, or even nutella. I opted for a brown butter vanilla buttercream (follow a buttercream recipe, browning the butter first, and mix in vanilla bean paste or extract).

Recipe for the cupcakes from LRF

White Chocolate Fudge Cupcakes

makes 12

Ingredients:
125g unsalted butter
100g white chocolate, chopped
150g brown sugar
90g golden syrup
160ml milk
150g plain flour
50g self raising flour
1 egg

Method:
1. Preheat the oven to 190C/375F/mark 5 and line a muffin pan with 12 paper cases.

2. Melt the butter, chocolate, sugar, golden syrup and milk together in a small saucepan. Pour into a medium-sized heat proof bowl and leave to cool for 15 minutes.

3. Sift the flours and mix into the cooled mixture. Beat in the egg.

4. Divide the batter amongst the cases and bake for 20 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.