Tag Archives: white chocolate

White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

There’s one thing I always have in my freezer: an emergency cookie stash. These Baking Therapy white chocolate funfetti cookies are the perfect sweet treat, especially when you have a sudden sugar craving. They’re the ideal cookie: crispy edges and chewy inside. Start your emergency cookie stash today, you’ll thank me later.

White Chocolate Funfetti Cookies

Prep Time: 20 minutes
Resting Time: 20 minutes
Bake Time: 12 to 14 minutes
Total Time: 52 to 54 minutes
Servings: 13 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, plus more as needed (approx. 2 Tbsp)
1 tsp espresso powder (optional)
1 tsp hot water (optional)
¾ cup brown sugar
¾ cup white sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
¼ cup sprinkles
1 cup white chocolate, chopped

Directions:

1. Line two cookie sheets with parchment paper.

2. In a medium saucepan, melt the butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown. Transfer the brown butter to a measuring cup and add more butter, one Tbsp at a time, to reach 1 cup mark (about 2 Tbsp). Set aside to cool slightly.

3. Dissolve the espresso powder in 1 tsp of hot water.

Related: Our Top Chocolate Chip Cookie Recipes for a Better Week Ahead

4. In the bowl of a stand mixer, whisk together the brown sugar, white sugar and brown butter. Add the eggs one at a time and whisk until well combined. Add the espresso and vanilla extract.

5. In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Fold in the sprinkles and white chocolate. With an ice cream scoop, portion the dough onto the cookie sheets leaving 2 inches between each cookie. Place cookies in the fridge to chill for 20-30 minutes.

Tip: If you’re freezing the cookies for later, put the tray in the freezer for 30 minutes. Then transfer to a freezer-friendly bag or container. When you’re ready to eat them, bake straight from the freezer for 13-15 minutes.

6. Preheat oven to 350°F.

7. Bake the cookies, straight from the fridge, for 12 to 14 minutes until the cookies are golden brown. Cool on pan for 2 minutes and then transfer to a wire rack. Enjoy with a cold glass of milk!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

These Matcha and White Chocolate Oat Muffins Will Help Makeover Your Breakfast Routine

These are not your average breakfast oat muffins. They incorporate an unexpected (and vibrant) ingredient: matcha powder! Hailing from Japan, matcha is a finely ground powder of pure green tea leaves. It can be easily located in health food stores or online. In this recipe, the earthiness from the matcha pairs perfectly with the sweetness from the white chocolate. Your breakfast won’t be so average anymore.

Matcha and White Chocolate Oat Muffins

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

1 ½ tsp quality matcha powder
1 Tbsp boiling water
1/3 cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs, room temperature
1 cup plain or vanilla yogurt
1 tsp pure vanilla extract
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
¼ tsp ground ginger
1 cup quality white chocolate, roughly chopped

Related: Guilt-Free Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Directions:

1. Preheat the oven to 350°F. Line a 12-tin muffin tray with liners.

2. In a small mixing bowl, whisk together matcha and water until the matcha is fully dissolved.

3. In a separate large mixing bowl, whisk together the butter, sugar, eggs, yogurt, vanilla and add in the matcha mixture until well blended.

4. Stir in the oats, flour, baking powder, baking soda, salt and ginger until smooth. Fold in the chocolate.

5. Using a large ice cream scoop, evenly divide mixture amongst the prepared muffin tray.

6. Bake for 20 to 22 minutes, until the muffins bounce back to touch.

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Stuck Indoors

Don’t let the muffin fun stop there! Try these pumpkin, feta and sage muffins, plus these 50 best muffins recipes that will make you love baking.

Make-Ahead Gory White Chocolate Truffles for Your Halloween Bash

Playfully gory, these adorable crafty treats are just a cake box away from impressing your Halloween enthusiasts, with just the right amount of fun and horror. Make these bite-sized desserts ahead and freeze them for up to one week. You have the choice of serving them cold with a crunchy coating, or at room temperature for a soft, cakey texture. That’s what we call frightful meets delightful!

Make-Ahead Gory White Chocolate Halloween Truffles

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour + 45 minutes (includes cooling, rolling, dipping, decorating and refrigeration times)
Servings: 48 cake pop truffles

Ingredients:

1 box yellow or white cake mix, prepared according to package directions in a 9-by-13-inch cake pan and cooled
3/4 cup prepared vanilla frosting (approx)
48 candied cherries (optional)
450g (16 oz) white chocolate, finely chopped
2 Tbsp coconut oil (optional)
1 tube red decorating gel
Red food colouring or paste (optional)
Mini royal icing decorative knives (optional)

Directions:

1. Divide the cake into six equal portions. Working with one portion, finely crumble cake into a large bowl (large bits will give you lumpy cake truffles). Repeat with remaining cake.

2. Add frosting and stir into cake using the back of a spoon until evenly combined. Don’t be tempted to add more frosting, it will be too soft to shape into balls.

3. Using a generous tablespoon for each, shape the cake batter into rounds and place on a baking sheet to give you 48 portions. Gently roll each to form balls. If using cherries, open the centre to add, then cover with cake, rolling to shape. Refrigerate until firm, about 30 minutes.

4. Melt chocolate in a microwave-safe bowl, stirring every 25-30 seconds, stir in coconut oil (if using). Line a baking sheet with parchment paper and set aside. Working with a fork, dip each cake ball into chocolate, tapping fork on edge of bowl to remove excess; transfer to prepared pan. Repeat with remaining cake balls (refrigerating cake if softening and reheating chocolate if firming up to evenly coat). Refrigerate truffles until chocolate is hardened, about 15 minutes.

Tip: The melted white chocolate will coat and firm up without the addition of coconut oil, but will not be as solid.

5. For the bloody decoration, gently squeeze decorating gel on top of truffle and spread using toothpick. For a deeper red colour, stir decorating gel with red food colouring to desired tint and decorate using toothpick. If using royal icing knives, poke top of truffle with tip of paring knife and gently wedge in cleaver.

For more fang-tastic desserts, make these easy chocolate witches’ cauldron cupcakes and get inspired by these 50 killer Halloween party recipes.