WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
EASY CRANBERRY AND WHITE CHOCOLATE POUND CAKE
Easy Cranberry and White Chocolate Pound Cake. This is a deliciously soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas
Provided by Lovefoodies
Categories Cakes
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line
- Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).
- Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.
- Slowly add the beaten eggs and milk to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs and milk and a bit of flour if necessary, until all the eggs are added.
- Once combined, add the lemon juice, and zest, and the rest of the flour. Right at the end, fold in the cranberries and white chocolate.
- Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes. Test if done after 55 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
- Have a cup of tea and wait!
- Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!
Nutrition Facts : Calories 468 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 310 milligrams sodium, Sugar 43 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SPARKLING CRANBERRY WHITE CHOCOLATE CAKE RECIPE - (4/5)
Provided by á-46561
Number Of Ingredients 19
Steps:
- Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You'll need to roll them a few times to get a couple layers of sugar on them. Set cranberries aside to dry for a hour or so. CRANBERRY CAKE: Preheat oven to 350°F. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans. Whisk together flour, sugar and baking powder in a large mixing bowl. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix. Gently stir in cranberries. Spread batter evenly between the three cake pan. Bake 35 to 40 minutes, until a toothpick inserted comes out with a few crumbs. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling. WHITE CHOCOLATE ICING: Place white chocolate chips in a metal bowl. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. Cover bowl with saran wrap for 5 to 7 minutes. Whisk chocolate and cream until smooth. Allow ganache to sit until mostly cool. It should be thick.Beat the ganache with a mixer for about 2 to 3 minutes, until smooth and fluffy. Add butter and beat until it is fully combined. Slowly add powdered sugar and vanilla extract and beat until it is fluffy and the right consistency. Add more cream if needed. ASSEMBLY: Remove cake domes from cakes with a large serrated knife. Place first layer of cake on cake plate. Spread about icing on top in an even layer. Add second layer of cake and add more icing on top in an even layer. Add final layer of cake on top and ice the outside of the cake. Top the cake with sparkling cranberries and add some around the edge, if desired. NOTE: I think most cakes are best if they are allowed to settle for at least 12 to 24 hours after icing. It allows flavors to settle. This cake will stay moist for several days after being iced.
CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.
Provided by Kim
Categories Holidays and Events Recipes Christmas Desserts Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
- Sift flour, baking powder, and salt together in a small bowl. Set aside.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
- Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
- Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
- Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
- Frost the cooled cupcakes with the frosting.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g
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