Tag Archives: white chocolate

Cookies

Chewy White Chocolate and Cranberry Cookies

4 September 2011 – 10:24 pm

Ever since getting hold of what I believe is the ultimate chewy cookie recipe, cookies have been flying out of the oven faster than I could get the oven to cool down. I am on a quest to experiment different combinations with this base cookie recipe and it has been going smoothly so far.

Because this recipe yields almost 4 dozen medium sized cookies, it has been difficult for Mr J and me to finish them. They are absolutely heavenly, but 4 dozen cookies is a bit too much for two stomachs. Enter the help of eager beaver family and friends who are willing (and able!) to be my guinea pigs. Oh yes my pretties, cookies out of the oven, cookies inside the tummies.

We celebrated Father’s Day this Sunday (today!) and seeing we were going to see Mr J’s family for lunch, I hatched a plan on using them as my guinea pigs. Cranberry and white chocolate is a combination I came across after eating millions of kilojoules of ChocolateSuze’s absolutely fantastic biscotti creations, and this worked so well with the chewy cookie recipe. It was also well received by the entire family, so much so that a second appearance of the white chocolate and cranberries were promised.

Cat’s Chewy Choc Chip Cookies*

Recipe adapted from Cat Juan Ledesma’s Soft and Chewy Chocolate Chip Cookies

1 cup caster sugar

1 cup packed brown sugar

300g softened butter

2 teaspoons vanilla extract

3 eggs

4 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cups chopped cranberries

500g white chocolate chips

1. Preheat oven to 180 deg C.

2. In a bowl, mix both sugars and butter until soft. Add vanilla and eggs and beat well. Beat in flour, baking soda and salt, and stir in cranberries and chocolate chips.

3. Using an ice scream scooper, scoop the batter on to a greaseproof baking sheet. Ensure there is enough room in between the scooped cookie as it will expand during baking time.

4. Bake for 8 minutes. Remove from oven and allow to cool for 2 minutes before transferring to a cooling rack. Cookies may appear too soft at first, but will harden once cooled through. Enjoy!

…

To celebrate spending time with families, this Saturday 10th September 2011 the Powerhouse Discovery Centre at Castle Hill is holding an Open Day for “EAT History”. From knowing about recycling and the history of Vegemite to seeing the Junior Masterchef Top 12 Nick Lieurance cook, this is surely a fantastic way to spend your Saturday with your family.

Thanks to Powerhouse Museum Discovery Centre, Sugarlace is giving away a family pass to attend this fun-food-filled day at Castle Hill. Simply leave a comment and email on this post, and a reader will be randomly selected to receive the family pass on Wednesday 7th September 2011.

Many thanks to the Powerhouse Museum Discovery Centre 172 Showground Rd Castle Hill.

NB: The complimentary family pass is for entrance to the Open Day.

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Cupcakes & Muffins

White Chocolate Cupcakes with Chocolate Fudge

14 December 2009 – 6:53 pm

Hey Trish, this is a “Sugarlace” website, how come you haven’t been posting sugar-based recipes, hmmm?

Uhm, yes why haven’t I? I do admit that I haven’t been posting much sweet stuff lately, and I do apologise for that. I think that I was just in a bit of a baking hiatus: too much sugar in the house = veeery bad for your health (nurse’s orders, ok?). But I think it’s high time we hit off the second half of December with sweets and more sweets, starting with…

White Chocolate Mudcakes with Dark Chocolate Fudge

Oohlala! Ya asked for sugar? I give you sugar! MWAHAHAHA *evil laugh*

But in all seriousness, these were serious cupcakes. The base itself was a rich, moist white chocolate mudcake and the frosting was dark chocolate fudge (thanks Hershey’s!) reminiscent of ganache. The result was oh so rich and decadent. These cupcakes was an order for a friend’s work Christmas party and I couldn’t be any happier with the end product.

The recipe for both the base and frosting have already been featured here and here, however I haven’t put the two together until now. It was an experiment in finding other alternative to ganache, and this somehow worked beautifully.

White Chocolate Mud Cake Cupcakes

Recipe adapted from Exclusively Food’s White Chocolate Mud Cake

Makes approximately 18 cupcakes

300g white chocolate

200g butter

250ml milk

3/4 cup caster sugar

2 tsp vanilla extract

2 eggs

100g self raising flour

150g all purpose flour

  1. Preheat oven to 160 deg C. Line your muffin tray with paper cases.
  2. Place chocolate, butter, milk and sugar in a saucepan. Combine & melt them under low heat while stirring occasionally. Once full melted, remove from heat and set aside to cool.
  3. Once chocolate mixture is cooled, add eggs and stir to combine. Set aside.
  4. Sift both flours in a large bowl. Add 1 cup of wet to the dry ingredients. Stir until combined, and add another cup and stir again. Add all remaining wet ingredients and stir until forming a smooth batter.
  5. Divide batter evenly on to prepared muffin tray. Bake for around 20 minutes. Cool cake before frosting.

Chocolate Fudge Frosting

250g butter, melted

1/2 cup baking cocoa powder

2 tbsp milk

1 cup icing sugar mixture

  1. Melt the butter in a saucepan over low heat. Add the cocoa powder and stir well until reaching a smooth, fudge-y consistency.
  2. Add the milk and sugar alternatively. Mix to combine all ingredients well. Refrigerate if frosting seems too runny.

I went abit crazy with the toppings and got quite “creative”. I started looking for different sprinkles and toppings that I had in my cupboard, and I ended up with this box of goodies ready to be delivered to my friend’s place.

(The coffee cupcakes with coffee buttercream can be found here!)

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