White Chocolate | Good Dinner Mrs Mellen

Tag: White Chocolate
- Oatmeal-Cranberry Cookies with White Chocolate
  
  Posted at 4:17 pm by Good Dinner Mrs Mellen
  
  Dec 22nd
  Big chewy Oatmeal-Cranberry Cookies are a family favorite and I make them all year long. Christmas I sprinkle colored sugar to add a festive touch! They are so easy to make and my grandchildren love to help, especially decorating with the colored sugar!
  
  Oatmeal-Cranberry Cookies with White Chocolate
  
  1 cup sweetened dried cranberries
  
  1 cup boiling water
  
  1 cup unsalted butter, softened
  
  2 cups firmly packed light brown sugar
  
  2 teaspoons vanilla extract
  
  2 large eggs
  
  3 cups all-purpose flour
  
  1 teaspoon baking powder
  
  1 teaspoon baking soda
  
  1 teaspoon kosher salt
  
  1 1/2 cups old-fashioned oats
  
  1 cup white chocolate chips
  
  3 (4-ounce) white chocolate baking bars, coarsely chopped
  
  3 tablespoon shortening
  
  In a small bowl combine cranberries and boiling water. Let stand for 10 minutes, drain.
  
  In a large bowl, beat butter, brown sugar and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition.
  
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add flour to the mixture to butter mixture, beating until combined. Add oats, chocolate, and cranberries; until combined. Cover and refrigerate for 1 hour.
  
  Preheat oven to 350 F. Line baking sheets with parchment paper.
  
  Scoop 1 1/2 tablespoon to form a ball and place 2 inches apart on prepared pan
  
  Bake until lightly brown, about 12-14 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Dip in melted chocolate*. Sprinkle with colored sugar. Let stand until chocolate is set.
  
  *Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper; let stand until firm.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Christmas, Christmas Recipes, cookies, Food, Good Dinner Mrs Mellen | Tagged Oatmeal Cranberry cookies, White Chocolate
- Snowy Winter White Chocolate Cranberry Cake
  
  Posted at 4:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Snowy Winter White Chocolate Cranberry Cake
  
  Looking at this cake makes me think of glistering fresh new snow illuminated by a bright lite full moon! Not only is this cake a beautiful show stopper it also tastes wonderful. I love this tender white cake filled with a heavenly white chocolate ganache. Sugared cranberries finish this storybook cake to perfection to be a glorious finish to any holiday meal or party!
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup of water
  
  Cake
  
  2 1/4 cups cake flour, King Arthur Cake Flour
  
  1 3/4 cups all purposed flour, King Arthur Flour
  
  1 tablespoon baking powder
  
  1 1/2 teaspoons salt
  
  1 1/2 cups unsalted butter, at room temperature
  
  3 cups granulated sugar
  
  6 large eggs, at room temperature
  
  1 1/2 cups whole milk
  
  2 teaspoon vanilla extract
  
  1 teaspoon almond extract
  
  3 cups cranberries
  
  White Chocolate Icing
  
  12 oz white chocolate chips, Ghirardelli
  
  3/4 cup heavy whipping cream
  
  3/4 cup butter, room temperature
  
  8-9 cups powdered sugar
  
  Sugared Cranberries:
  
  1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  
  3. Add cranberries and stir to coat.
  
  4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  5. Remove cranberries from syrup and roll in the remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  6. Set cranberries aside to dry for an hour or so.
  
  Cake
  
  1. Preheat the oven to 350°F. Grease and flour three 9″ round cake pans.
  
  2. To make the cake: In a medium bowl, whisk together the flours, baking powder, and salt.
  
  3. In a large bowl, beat the butter until smooth.
  
  4. Gradually add the sugar and beat until fluffy.
  
  5. Add the eggs one at a time, beating well after each addition.
  
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla. Scrape the sides and bottom of the bowl, and beat for 1 more minute. Add cranberries by hand.*
  
  7. Divide the dough among the prepared pans. If you’re using a scale, put 1 1/2 pounds of batter in each pan.
  
  8. Bake the cakes for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 15 minutes. Turn the cakes out of the pans and cool completely on a rack.
  
  White Chocolate Icing
  
  1. Place white chocolate chips in a metal bowl.
  
  2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  
  3. Cover bowl with saran wrap for 5-7 minutes.
  
  4. Whisk chocolate and cream until smooth.
  
  5. Allow ganache to sit until mostly cool. It should be thick.
  
  6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  
  7. Add butter and beat until it is fully combined.
  
  8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
  
  To assemble the cake:
  
  1. Remove cake domes from cakes with a large serrated knife.
  
  2. Place the first layer of cake on a cake plate. Spread about icing on top in an even layer.
  
  3. Add the second layer of cake and add more icing on top in an even layer.
  
  4. Add the final layer of cake on top and ice the outside of the cake.
  
  5. Top the cake with sparkling cranberries and add some around the edge, if desired.
  
  *Tip: Dust cranberries with flour before adding to the batter to prevent their sinking to the bottom of the cake layers.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Christmas Recipes, Dessert, Good Dinner Mrs Mellen | Tagged cake, cranberry, Ghiradelli Chocolate, King Arthur Flour, White Chocolate
- Pumpkin Cranberry Tea Bread with White Chocolate
  
  Posted at 5:11 am by Good Dinner Mrs Mellen
  
  Nov 26th
  Loaf breads or Tea bread whatever you call these delectable sweet breads are simply delicious and easy to make. Prefect for a beginning baker or to make when you are short of time. You can also make and freeze to eat later. Smaller loafs are perfect little treats to give as gift during the holidays wrapped up in cellophane tied with a festive ribbon. I love pumpkin bread anytime of the year but especially around Thanksgiving. For me baking isn’t only about the taste but about the heavenly cooking aromas filling my home with sweet scents.
  Ingredients
  
  3 cups all-purpose flour
  1 tablespoon plus 2 teaspoons pumpkin pie spice
  2 teaspoons baking soda
  1 1/2 teaspoons salt
  3 cups granulated sugar
  1 can (15 ounces) LIBBY’S 100% Pure Pumpkin
  4 large eggs
  1 cup vegetable oil
  1/2 cup orange juice
  1 cup sweetened dried, fresh or frozen cranberries
  
  1 cup GHIRARDELLI white chocolate chips
  
  PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  
  COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and white chocolate chips. Spoon batter into prepared loaf pans.
  
  BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  
  Recipe makes two loaves.
  
  FOR THREE 8 x 4-INCH LOAF PANS:
  PREPARE as above. Bake for 55 to 60 minutes.
  
  FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
  PREPARE as above. Bake for 50 to 55 minutes.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Dessert, Tea Breads | Tagged Crandberries, Ghiradelli Chocolate, Libby, Pumpkin, Thanksgiving, White Chocolate
- Search for:
- Recent Posts
- Categories
  - Food (131)
  - Good Dinner Mrs Mellen (120)
  - Easy recipes (79)
  - Vegetarian (54)
  - family meals (51)
  - Main Dish (44)
  - Main Meal (43)
  - Healthy (41)
  - entertaining (40)
  - Baking (39)