Truffles that I KNOW you will love! I made these peanut butter truffles with some tweaks.
I love peanut butter and white chocolate…so when I saw the truffles, I knew I had to make them with white chocolate! I also topped some of them with melted semi-sweet chocolate!
It’s really easy, I melted the chocolate (and the white chocolate in the microwave). Make sure you set the power to 50% and start with 30 seconds and then stir and repeat with 15 second intervals and stirring until the chocolate is completely melted.
I put my decorator bag into a coffee mug and add the chocolate.
When it comes to easy, light, and totally delicious summer desserts, strawberry shortcake is a quintessential favorite. So when I saw this recipe for Classic Shortcakes this past week, I knew I had to kick of the summer properly with this sweet treat.
However, to make things a little more interesting I decided to add a little something extra to the classic recipe with some white chocolate chips. When served slightly warm, the little morsels of melted white chocolate add an extra layer of creamy flavor.
I simply followed this recipe and added in about 3/4 cup of chopped white chocolate chips when mixing together the dry ingredients. I also think these would be delicious with milk or dark chocolate chips as well. Any chocolate goes wonderfully with strawberries.
I also like that you can bake a bunch of these up, throw them in the freezer, and have a quick easy dessert any night of the week. There’s no need to turn the oven on each time you get a craving for something sweet.
Strawberry Shortcake is definitely one of my summer favorites! What yours? Let us know in the comments below.
Michael Wurm, Jr. – Inspired by Charm
For those still recovering from holiday baking fatigue, this New Year’s Eve dessert is a low-fuss, show-stopping dessert. To start, I used the white chocolate pot de crème recipe from here and topped it with the cranberry filling recipe from here. For a festive finish I rimmed the glasses with some gold disco dust.
Aside from being totally easy, the best part of this dessert—the creamy chocolate against the sweetness of cranberries will have you reaching for seconds between champagne sips.
Here’s to ringing in 2014! Cheers!
*Note: To rim the glass, chill the pot de crème, place a teaspoon of disco dust in the palm of your hand; turn and press the sides of the glass into the disco dust.
Tis the peppermint season! This is one of my favorite holiday flavors – it’s crisp, fresh and seems to always put a seasonal touch on any dessert dish. This Double-Deck Pot de Creme is no exception.
I love this recipe for its ease of preparation, but most of all—it’s a no-bake recipe that can be made ahead of time. Which of course makes it holiday-perfect when your oven is busy doing savory, your head is crazy with timing each dish, and one hand is busy balancing a cocktail and the other is busy refilling appetizers, all while carrying on multiple conversations. Okay, so maybe not everyone’s holiday soirees are as I described above, but if you are remotely close to that, then you will love this no-fuss recipe even more.
So keep this recipe classic as you see here or melt a 1/4 cup of crushed peppermint candy into the dark chocolate and finish with a sprinkle of it on top for a holiday touch.
*Recommend peppermint candy: Hershey’s Candy Cane Kisses, Andes Peppermint Crunch, Ghiradelli Peppermint Bark.
‘Tis the season for holiday baking. I don’t know about you, but I’m about ready to turn my oven into a cookie baking machine. With Christmas just two weeks away, it’s time to let the flour fly and crank out some delicious homemade goodies.
Before baking cookies, however, I just had to have something sweet and pepperminty. This craving surprised me because, in the past, peppermint wasn’t one of my favorite flavors when it comes to dessert.
To satisfy my craving, I decided to try my hand at this recipe for Peppermint Dream Cake. It looked and sounded delicious and I already had most of the ingredients in my pantry.
It was fun putting this cake together. I especially enjoyed the frosting recipe. I’m accustomed to making icing that consists of butter, cream cheese, and powdered sugar, so it was nice to give something new a try. This particular frosting is very light, but still full of flavor.
To make this cake a show stopper, I decided to get creative with the decorations. I used some white chocolate and made a winter wonderland of trees.
The trees are very simple to make. To start, melt some white chocolate in a double boiler. Once the chocolate is nice and smooth, pour it into a plastic baggie, snip off a tiny piece of the corner of the bag, and pipe some trees onto wax paper. (The thicker you can get the lines, the better. This will lessen the likelihood of breakage.) Once the chocolate has hardened, tuck the trees into your icing.
These adorable little trees really make this cake special.
If you want to make this cake, you can find the recipe here.
Have you started your holiday baking? What’s you’re favorite sweet treat of the season?
Michael Wurm, Jr – Inspired by Charm
Even in the middle of summer, you cannot stop me from firing up the oven and baking a delicious pan of awesomeness. Over the past couple weeks, I’ve been craving anything with coconut. I actually just celebrated my thirtieth birthday and my mom made me the most delicious, ginormous triple coconut cake. It was pure heaven!
Anyway, I was searching through the recipes on the BHG site on my phone to find something I could incorporate coconut into. I first stumbled upon this collection of bar cookie recipes. Who doesn’t love an easy-to-make bar cookie? However, nothing was quite right for my purposes so I continued my search and found these 30 blissful brownie recipes. Once I saw the recipe for White Chocolate Brownies, I knew I had a winner.
Essentially, all I did was follow the recipe and just add some coconut. For my variation, you’ll need one cup of sweetened coconut. When you are mixing the batter, add a half cup at the same time as the macadamia nuts.
Since I just adore toasted coconut, I thought that would be a nice addition to the top of these brownies. To toast the remaining half cup of coconut, place it in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. It’s that simple. Sprinkle the toasted coconut on top of the brownies after you add the white chocolate.
This is one of my favorite types of recipes. Simple, rich, and flavorful. Plus, it looks like you spent all day in the kitchen. While the brownies are great for a decadent after-dinner treat, they are also wonderful to take to a picnic or pack for a hike in the woods. You can even further customize the brownies by adding in such things as dried cherries or pineapple.
So fire up that oven and do a little late summer baking. You can find the basic recipe for the White Chocolate Brownies here.
Michael Wurm, Jr. – Inspired by Charm