Friday, September 20, 2013

Disneyland's White Chocolate Raspberry Cookie

Mmmm...these were great!!  Chocolate and Raspberries together in a cookie....yum!  I don't know how they compare to Disneyland's, one day I will have to do a taste test, but they were well liked here.   I used some seedless, freezer jam I made from our raspberries.

John's Rating: 10!

Recipe from: My Baker Lady

2 1/2 C Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 C butter, room temperature
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Raspberry Jam (I used about 4 TBSP)
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips

Directions
1. Cream the butter & sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white & semi-sweet chocolate chips.
2. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl.
3. Take the jam swirled dough and scoop by spoonfuls  (I used a large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350° oven for 12-17 minutes. *Your bake time may be less depending on the size of cookie you make. I wanted mine big and bakery sized, so they took a little longer. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
4. Repeat steps 2 & 3 until all the dough is used.

Monday, September 9, 2013

Cookies and Cream Muddy Buddies

These reminded me of the white chocolate cookies and cream candy bars I had occasionally growing up, but these were better with the crunch of the chex.  My whole family loved them. 

Recipe from:  Chef in Training 


6 cups Chex cereal
3/4 lb White melting chocolate

20 Oreos
1/2 cup powdered sugar, (I used less...they were plenty sweet!)

Pour measured Chex cereal into a lage bowl.  
In a food processor, or in a sealed ziplock bag rolling a rolling pin over it, finely grind Oreos.
Put chocolate  into a microwave safe bowl and microwave in 30 second increments, stirring after each increment until completely melted.
Pour melted almond bark over Chex cereal and stir carefully to cover cereal.
Immediately after cereal is covered, pour ground Oreos and toss/stir to coat.
Next toss on the powdered sugar until coated.

Friday, September 6, 2013

Bubbly Cheese Garlic Bread

Recipe from:  Gooseberry Patch

1/2 c. butter, softened
1 to 2 cloves garlic, crushed
1/2  creamy Italian salad dressing
1 loaf Italian bread, halved lengthwise
2 c. Mozzarella cheese
2 t. dried parsley


Blend butter, garlic and salad dressing together in a small bowl. Place bread on a baking sheet, cut-side up. Spread butter mixture over both halves. Top with shredded cheese and parsley. Bake, uncovered, at 375 degrees for 10 to 20 minutes, until cheese is melted and bubbly. Slice each half into 8 pieces; serve warm. Makes 16 servings.