LEMON WHITE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
- Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
- Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.
LEMON CHOCOLATE CHIP COOKIES
The combination of citrus and chocolate is usually expressed in the marriage of orange and chocolate. Lemon works equally well and it is a delightful surprise.
Provided by Michele Urvater
Categories Cookstr Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees
- Prepare 2 cookie sheets. Beat the butter, sugar, and lemon rind until light and creamy. Stir in the lemon juice and egg. Combine the flour and salt and fold into the butter mixture. Add the chocolate morsels and chill for an hour.
- Drop from a teaspoon onto the cookie sheets. Bake for 12 minutes, until the cookies have a deep golden edge. Cool on a cookie rack.
CHOCOLATE LEMON CREAM BARS
A jazzed-up chocolate cake mix forms the layers that sandwich is a lemony cream cheese center in these bars shared by Renee Schwebach. "I took these treats to the office, and they were a big hit with my co-workers," she writes from Dumont, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and zest until blended. Pour over the crust. Crumble reserved cake mixture over the top. , Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 129mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON CHOCOLATE DROP COOKIES
These cookies have just the right amount of everything to equal a delicious cookie ! Lemon, spices, and chocolate chips, topped off with a tangy lemon glaze. My friend and I got together and made them because we wanted to bake and couldn't find a recipe we liked so we made these and they were great !
Provided by Anisha
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
- In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.6 g, Cholesterol 10.7 mg, Fat 7.4 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 44.9 mg, Sugar 8.9 g
LEMON CHOCOLATE BARK
Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.
Provided by Sydney Mike
Categories Lemon
Time 45m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
- Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
- Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
- In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
- In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
- Pour white chocolate on top of dark chocolate & smooth into a thin layer.
- While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
- Place tray in refrigerator to set.
- When set, break into irregular pieces & serve.
Nutrition Facts : Calories 99.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 1.6, Sodium 10.2, Carbohydrate 16.7, Sugar 16.7, Protein 0.7
DARK CHOCOLATE LEMON PIXIES
Steps:
- Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
- Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour, cocoa and lemon zest. Cover; refrigerate 1 hour or until firm.
- Heat oven to 300°F.
- Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 14-16 minutes or until just set.
- Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.
Nutrition Facts : Calories 100 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 75 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
WHITE CHOCOLATE LEMON TRUFFLES
These white chocolate lemon truffles are full of rich and velvety white chocolate and bright lemon -- delightfully delicious!
Provided by Stephanie Keeping
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- Add the white chocolate chips to a medium mixing bowl. Set aside.
- In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
- Scoop 1 to 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
- Refrigerate the truffles for at least 1 hour before enjoying them.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 18 mg, Sodium 49 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
LEMON WHITE CHOCOLATE CREAM BARS
Provided by Mel
Time 7h20m
Number Of Ingredients 16
Steps:
- For the lemon layer: in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it's important to continue letting it simmer so it will set up as it cools).
- Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
- For the crust: preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
- For the cream filling: melt the white chocolate until just melted and smooth; don't over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
- Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it's overly warm, let cool until just slightly warm) and mix again until well-combined.
- Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
- Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
- Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
- Cut into squares and serve. Include a fresh lemon slice or twist, if desired.
Nutrition Facts : ServingSize 1 bar, Calories 372 kcal, Carbohydrate 42 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 271 mg, Fiber 1 g, Sugar 33 g
DARK CHOCOLATE AND LEMON GANACHE TARTLETS
Categories Milk/Cream Food Processor Chocolate Dessert Bake Lemon Party Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- FOR PASTRY:
- Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
- Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
- Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
- FOR FILLING:
- Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.
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- Preheat oven to 350°. Lightly coat a jelly-roll pan with baking spray. Line bottom of pan with wax paper. Coat paper with baking spray. Set aside.
- To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir with a whisk.
- Bake at 350° for 9 minutes or until cake springs back when lightly touched in the center. Loosen cake from sides of pan; turn out onto a dish towel dusted with 2 tablespoons powdered sugar.
- To prepare filling, place 1/3 cup granulated sugar, rind, juice, 2 tablespoons butter, and salt in a small saucepan over medium heat. Cook until butter melts and sugar dissolves, stirring frequently (about 4 minutes).
- To assemble roulade, gently stir whipped topping into chilled lemon filling. Unroll cake carefully; remove towel. Spread lemon filling over cake, leaving a 1-inch border around outside edges.
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- Preheat oven to 375ºF/190ºC. Spray 12 muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
- In a medium bowl, whisk together egg, milk, oil, vanilla extract, lemon juice and zest. Pour the egg mixture into the flour mixture and fold with a rubber spatula or wooden spoon just until combined. Stir in 115 grams chopped white chocolate.
- Divide mixture evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely. Once cooled, drizzle melted white chocolate over the muffins using a spoon or a piping bag.
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- Meanwhile, in medium non-stick saucepan, combine NESTLÉ Sweetened Condensed Milk, butter and cornstarch. Bring to boil over medium heat with constant stirring; cook and stir for 1 minute. Remove from heat and pour a small amount into egg yolks and mix then put the egg yolks mixture into the same saucepan. Cook over medium heat for 2 minutes and remove from heat. Add lemon juice, lemon zest and stir.
- In a medium bowl, combine NESTLÉ Cream, melted chocolate and water and pour evenly all over the filling.
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