White Chocolate Berry Cups Food

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BERRY WHITE CHOCOLATE CUPS WITH MASCARPONE CREAM



Berry White Chocolate Cups with Mascarpone Cream image

Berry White Chocolate Cups with Mascarpone Cream are a gorgeous red, white and blue treat for your summer parties. Perfect for Memorial Day or 4th of July, this dessert starts with a homemade white chocolate cup that is filled with a mascarpone cream and topped with fresh strawberries and blueberries.

Provided by Jenna Owens

Categories     Dessert

Time 1h

Number Of Ingredients 8

1 pound White Chocolate Bark, melted
Strawberries and blueberries, (about a cup of each)
Powdered sugar, for dusting
3/4 cup heavy cream
1 cup mascarpone cheese
3 tbsp sugar
1 tsp vanilla extract
12 silicone cupcake liners

Steps:

  • Melt the chocolate in a double boiler or in the microwave. Use a spoon to scoop about a tablespoon of chocolate into one of the silicone cupcake liners and spread it evenly inside the cup. You want it to be a thin layer, with no holes or gaps. Repeat for the rest of the cups and place in the refrigerator for about 5 minutes to set.
  • Remove the cups from the refrigerator and do another thin layer of chocolate on the inside of each cup. Put them back in the refrigerator for about 15 minutes to be sure they are hardened.
  • While the cups set in the refrigerator, make the mascarpone cream. Add the heavy cream to the bowl of your stand mixer. Use the whisk attachment to whip until soft peaks form. Transfer to a different bowl and set aside.
  • In the same bowl of your stand mixer (no need to wash it), add the mascarpone cheese, sugar and vanilla. Use the whisk attachment and whisk until smooth with no lumps.
  • Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Place the bowl back on your stand mixer and whisk until lump free, but be sure not to over whisk.
  • Take the cups out of the refrigerator and carefully remove the chocolate cups from the silicone cupcake liners. Set the cups on a serving tray.
  • Spoon or pipe the mascarpone cream into each chocolate cup, filling it about 2/3 of the way full. Fill the cup to overflowing with blueberries and strawberries. Sprinkle with powdered sugar and serve immediately or put them in the refrigerator until you are ready to serve.

BLACKBERRY WHITE CHOCOLATE CHEESECAKE CUPS



Blackberry White Chocolate Cheesecake Cups image

I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups miniature pretzels
2 tablespoons plus 1/3 cup sugar, divided
3 tablespoons butter, melted
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup white baking chips
1-1/2 cups fresh blackberries
Additional blackberries

Steps:

  • Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes., For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours., Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving., To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.

Nutrition Facts : Calories 553 calories, Fat 38g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 359mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

WINTER BERRY & WHITE CHOCOLATE POTS



Winter berry & white chocolate pots image

Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving

Provided by Good Food team

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

pomegranate seeds , to serve
100ml double cream
200g white chocolate , chopped
2 large lemons , zested
300g mixed frozen berries , defrosted
150g frozen raspberries
2 tbsp lemon juice
600ml double cream
160g golden caster sugar
100g unsalted butter , softened
50g golden caster sugar
135g plain flour
50g pistachios , finely chopped, plus extra to serve

Steps:

  • For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
  • For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
  • Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
  • When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

Nutrition Facts : Calories 1069 calories, Fat 84 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE BERRY CUPS



Chocolate Berry Cups image

Chocolate Berry Cups are delicious homemade treats. Simple to make and delicious, they are a perfect after-dinner indulgence or edible gift.

Provided by Colleen Milne

Categories     Dessert

Number Of Ingredients 4

12 oz chocolate chips
1/4 cup pecans (finely chopped)
1/2 cup raspberries
1/2 cup blackberries

Steps:

  • Put chocolate chips in a microwave-safe bowl and melt it by heating it in the microwave in 30-second increments, stirring in between, until chocolate is smooth and melted.
  • Stir pecans into the melted chocolate
  • Line a 12 cup mini muffin pan with aluminum liners
  • Fill each cup with the melted chocolate
  • Top each chocolate-filled cup with berries, pressing them into the chocolate so they are partly submerged
  • With a spoon, drizzle any remaining chocolate over the berries
  • Refrigerate 15 minutes or until chocolate is firm
  • Store the chocolates in an airtight container in the fridge up to 3 days

Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 19 mg, Fiber 2 g, Sugar 18 g

WHITE CHOCOLATE AND BERRY PANCAKES



White Chocolate and Berry Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2/3 cup all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
2 tablespoons white chocolate syrup, plus more for serving
2 tablespoons berry jam
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
2/3 cup white chocolate chips, plus more for serving
2 tablespoons salted butter, plus more for serving
Warm maple syrup, for serving
Canned whipped cream, for serving
1 cup diced mixed berries, for serving

Steps:

  • Sift together the flour, baking soda and salt into a bowl. Set aside.
  • In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
  • Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
  • Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.

CHOCOLATE BERRY CUPS



Chocolate berry cups image

Fran Warde's decadent dessert cups can be make ahead or whipped up at the last minute

Provided by Good Food team

Categories     Dinner, Lunch, Treat

Time 20m

Number Of Ingredients 4

284ml carton double cream
100g dark chocolate , broken into pieces
550g mixed summer fruits (raspberries, strawberries, cherries, blueberries), stoned and halved if necessary
1 tbsp icing sugar

Steps:

  • Heat the cream in a saucepan until just coming to the boil. Remove from the heat, add in the chocolate pieces, then stir until melted.
  • Tip sugar and most of the fruit into the pan and mix gently. Spoon into 4 glasses or cups, top with remaining fruit, then chill in the fridge until needed.

Nutrition Facts : Calories 503 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

BERRY & CREAM CHOCOLATE CUPS



Berry & Cream Chocolate Cups image

These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. -Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 9

1 package (12 ounces) dark chocolate chips
2 ounces cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks, lightly beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups thinly sliced fresh strawberries

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm., In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled., Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.

Nutrition Facts : Calories 249 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE AND BERRY CUPS



Chocolate and Berry Cups image

Make and share this Chocolate and Berry Cups recipe from Food.com.

Provided by opalescent

Categories     Dessert

Time 30m

Yield 12 fat bombs

Number Of Ingredients 2

10 5/8 ounces homemade dark chocolate
1 half of berry nut butter

Steps:

  • Melt the dark chocolate in a double boiler, over medium heat. Remove from the heat and cool slightly.
  • Place 12 small paper muffin cups on a tray. Pour 1 tbsp of chocolate into each. Refrigerate for about 30 minutes to harden.
  • When solid, top each cup with 1 heaping tbsp of Berry Nut Butter. Divide the remaining chocolate among the cups. Refrigerate for about 30 minutes or until solid. Keep refrigerated for up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 125.5, Fat 13.1, SaturatedFat 8.1, Sodium 6, Carbohydrate 7.5, Fiber 4.2, Sugar 0.2, Protein 3.2

BERRY AND WHITE CHOCOLATE BLONDIES



Berry and White Chocolate Blondies image

These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!

Provided by Kim

Time 55m

Yield 16

Number Of Ingredients 15

½ cup unsalted butter, melted
½ cup firmly packed brown sugar
¼ cup white sugar
1 large egg, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
  • Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
  • Pour batter into the prepared pan. Carefully spread into an even layer.
  • Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g

CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY



Chocolate Berry Charlotte Recipe by Tasty image

Turn heads at your next dinner party with this showstopping charlotte. Lined with spongy ladyfingers, filled with rich chocolate mousse, and topped with fresh berries, it's almost too beautiful to eat. Almost. Trust us, it's worth the extra work.

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
6 large eggs, seperated
¼ teaspoon cream of tartar
¾ cup granulated sugar, divided
1 ¼ cups all purpose flour
¼ teaspoon kosher salt
3 cups heavy cream, cold
¾ cup heavy cream, hot
½ cup sugar
6 oz dark chocolate, chopped
fresh blackberry
fresh raspberry
chocolate shaving
8 sprigs fresh mint sprig
ribbon

Steps:

  • Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
  • Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
  • In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
  • Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
  • Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
  • Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
  • In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
  • Fold the chocolate mixture into the whipped cream until incorporated.
  • Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
  • Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
  • Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
  • Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 51 grams, Fat 61 grams, Fiber 2 grams, Protein 12 grams, Sugar 34 grams

WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS



White Chocolate and Summer Berry Napoleons image

Categories     Berry     Chocolate     Dairy     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 Servings

Number Of Ingredients 10

12 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
1/2 cup whole milk
2 cups chilled whipping cream
1 teaspoon vanilla extract
1 17-ounce package frozen puff pastry (2 sheets), thawed
2 5- to 6-ounce baskets blackberries
2 8-ounce baskets strawberries, hulled, halved
2 6-ounce baskets blueberries
2 6-ounce baskets raspberries
Powdered sugar

Steps:

  • Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
  • Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
  • Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
  • Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
  • Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.

WHITE CHOCOLATE BERRY CUPS



White Chocolate Berry Cups image

These are easy to make and so good! Great in the summer as a sweet treat or for a dessert. You can use any fresh berries you want, I usually use raspberries, blackberries and blueberries or cut up strawberries. The cook time below is actual time it takes for the chocolate to set. The cups make this easier then trying to dip the little berries in the melted choclate.

Provided by Busy Lindsay

Categories     Dessert

Time 40m

Yield 10 berry cups, 5 serving(s)

Number Of Ingredients 4

1 (12 ounce) bag white chocolate chips or 1 (12 ounce) bag vanilla chips
1 cup blackberry, rinsed, drained and dry
1 cup raspberries, rinsed, drained and dry
10 cupcake liners

Steps:

  • Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
  • Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
  • Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
  • Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
  • Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
  • Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.

Nutrition Facts : Calories 391.9, Fat 22.1, SaturatedFat 13.2, Cholesterol 14.3, Sodium 61.8, Carbohydrate 46, Fiber 3.3, Sugar 42.6, Protein 4.7

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From eatwellnz.co.nz


WHITE-CHOCOLATE TART WITH BERRIES RECIPE - CHATELAINE.COM
Web Preheat oven to 350F. Combine crumbs and melted butter in a medium bowl. Press into and up sides of a 9-in., 1-in.-deep, fluted removable-bottom tart pan.
From chatelaine.com


BLACKBERRY WHITE CHOCOLATE POTS DE CREME - RENEE NICOLE'S KITCHEN
Web Water Bath Baking Instructions. Place the three white chocolate custard cups into an 8" x 8" square cake pan. Carefully add hot water to the base of the cake pan, adding enough …
From reneenicoleskitchen.com


WHITE CHOCOLATE AND BERRY COCONUT | RACHEL KHOO RECIPES - FOOD
Web Average: 3.3 (70 votes) Ingredients 100 g golden caster sugar ½ tsp fine sea salt 1 lemon, zested 120 g butter 200 g desiccated coconut 150 g sesame seeds 50 g ground almonds …
From sbs.com.au


WHITE CHOCOLATE BERRY LINZER COOKIES - SWEET RECIPEAS
Web Jul 31, 2020 Mix in the hazelnut flour thoroughly. Form the dough into a bowl and wrap in plastic. Chill for about 4 hours. Roll out the dough to 1/4 inch thickness. Cut half the …
From sweetrecipeas.com


WHITE CHOCOLATE BERRY WEDDING CAKE | KEEPRECIPES: YOUR …
Web 16 ounces (450 g) good quality white chocolate, melted and cooled to room temperature 2 cups (500 mL) icing sugar, sifted 2 teaspoons (10 mL) vanilla extract 1/4 teaspoon (1 …
From keeprecipes.com


FROZEN YOGHURT BERRY CUPS - COOKING CIRCLE
Web Step 1. First make the base: Mix together the granola and rice crispies in a bowl. Melt the oil, peanut butter and syrup then pour into the bowl and mix well.
From cookingcircle.com


RASPBERRY & WHITE CHOCOLATE CUPCAKES - THE BAKING EXPLORER
Web Jul 5, 2019 Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is …
From thebakingexplorer.com


DARK BERRY AND WHITE CHOCOLATE TART | ELLE GOURMET
Web Instructions. Dough: In large bowl using an electric mixer, beat butter, sugar, and salt on medium until light, 3 to 4 minutes. Scrape bottom and side of bowl and add egg and …
From ellegourmet.ca


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