White Chip Chocolate Cookies

In the quest to use up things in the house (have I mentioned that a friend of the family once told my parents they were pretty sure we cooked in bulk — and it has become abundantly clear that I’ve assumed these qualities as well), I came across some white chocolate chips and started to think about how I might be able to use these up.  In the Relay for Life cookbook, I saw this recipe for white chip chocolate cookies and decided to make a batch, and then freeze the dough for baking when people came over.

White Chip Chocolate Cookies

White Chip Chocolate Cookies

2 1/4 c flour
2/3 c cocoa
1 tsp baking soda
1/4 tsp salt
1 c butter or margarine, softened
3/4 c sugar
2/3 c packed brown sugar
1 tsp vanilla
2 eggs
2 c white chocolate chips

Combine flour, cocoa, baking soda, and salt in a small bowl.  Beat butter, sugar, brown sugar, and vanilla in a large mixer bowl until creamy.  Beat in eggs.  Gradually beat in flour mixture.  Stir in white chocolate chips.  Drop well-rounded teaspoonfuls onto ungreased baking sheets.  Bake in 350 degree oven for 9 to 11 minutes, or until centers are soft.  Cool on baking sheet for 2 minutes, then remove from pan to cool completely.


Lemon White Chocolate Puff Corn

Remember that student group that was meeting for 5 hours every single night for a week in order to hand out money for the student organizations?  Well, I know I mentioned the Gopher Bars I brought in one night, but another night I took in the Popcorn Granola I made and this sweet popcorn with white chocolate.  It’s a modified version of another recipe that called for cinnamon frosting, but in lieu of finding any of that, I thought I’d spread a little more springtime flavor and incorporate the lemon frosting into it.  It had just enough sweetness to the recipe to be full of flavor and sweetness without being overpowering, although I imagine had I really been not eating sugar for a while, this would taste a little over-the-top.  My mom has done a similar version during the holidays and sprinkled with crushed peppermint candies to add that in.

Lemon White Chocolate Puff Corn

Lemon White Chocolate Puff Corn

1 square white almond bark
1 Tbsp butter flavored shortening
1 bag white chocolate chips
1 package lemon frosting
1 bag puff corn

Put puff corn in a large bowl.  Melt almond bark and shortening in double-boiler.  Add white chocolate chips and melt, stirring occasionally.  Mix in frosting.  Stir until well-covered.  pour white chocolate mixture over the puff corn.  Mix until it is completely covered or put the cover on the bowl and shake it!

Put puff corn on wax paper and sprinkle with sprinkles.  Leave on the wax paper until set.  Store in airtight container.

Raspberry White Chocolate Bars

Over the weekend, we got together with several of my cousins on my mom’s side.  It was a great chance to see (almost) all the ladies in my family.  With my sisters and I being the youngest of the cousins, but having lots of cousins who are married and have kids, it was fun to see a bunch of the family members.  And, as always, we were not at a loss for desserts.  When my mom’s side is together, that’s almost always a given.  Desserts are all around.  As good Norwegians, desserts are the main part of the meal.  Everything else is a side.  Or at least, it feels that way.

I’ve got lots of good recipes to share which have been taste-tested by our family.  One of these recipes is for Raspberry White Chocolate Bars.  I don’t know where the recipe came from, other than my cousin Kim.  So I’ll credit it to her…but if you’ve seen it somewhere else, you know it’s delicious.

Some day I’ll make this recipe and take some photos, but for now, here’s the recipe.

Raspberry White Chocolate Bars

1/4c sliced almonds

1/2 c butter
1bag white chocolate chips
1/2c sugar
1c flour
1/2tsp salt
1tsp almond extract
3/4 c raspberry jam

Preheat oven 325

Grease and flour an 8 or 9 inch square pan. Lightly toast almonds and set aside. Melt butter and 1 cup of white chips in microwave until
melted. Stir often. Set aside.

In a separate bowl, beat eggs until foamy. Gradually add sugar;beat at high speed until lemon colored. Stir in white chocolate mixture. Add flour,salt, and almond extract;mix at low speed until just combined.

Spread half of batter into prepared pan

Bake 15-20 minutes, or until light golden brown. Remove from oven, but leave oven on.  Meanwhile, stir remaining half of chips into batter; set aside.  Melt jam in microwave or over low heat in small saucepan. Stir.  Spread jam evenly over warm crust. Gently spoon teaspoonfuls of remaining batter over jam.(some jam will show through batter) sprinkle with almonds. Return to oven;bake an additional 30-40 minutes until toothpick in center comes out clean. Cool completely. Cut into bars.
Freezes well.