CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)
Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)
Provided by Kat2355
Categories Drop Cookies
Time 5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar, milk, vanilla, cocoa and butter to boil.
- Boil for 3 minutes only (use a timer).
- Take pot off stove.
- Mix in remaining ingredients.
- Drop by spoonful onto ungreased waxed paper.
- Let cool before eating.
- Makes 4 dozen.
WHITE CHOCOLATE CAKE
Bake our easy white chocolate traybake with creamy icing and get creative with toppings. These bite-sized cakes are ideal for sharing or bake sales
Provided by Good Food team
Categories Treat
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
- Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.
Nutrition Facts : Calories 489 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
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.
HOMEMADE CHOCOLATE DROPS
Create a sophisticated chocolate box, perfect as a gift for guests at a wedding
Provided by Sarah Cook
Categories Treat
Time 1h15m
Yield Makes about 200, enough for 20-40 gifts
Number Of Ingredients 8
Steps:
- For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop 'drops' of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.
- For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.
- For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.
WHITE CHOCOLATE-PEPPERMINT DROPS
Provided by Food Network Kitchen
Time 2h10m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
WHITE CHOCOLATE PECAN DROP COOKIES
Make and share this White Chocolate Pecan Drop Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 42m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- In a bowl, combinte the first 3 ingredients; set aside.
- In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
- Add in the egg and vanilla; beat well.
- Add in the dry ingredients and mix thoroughly.
- Stir in the pecans and white chocolate.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
- Bake for 10-12 minutes or until lightly golden.
- Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.
Nutrition Facts : Calories 1339.9, Fat 81.5, SaturatedFat 36.1, Cholesterol 184.3, Sodium 885.7, Carbohydrate 144.5, Fiber 5.2, Sugar 92.9, Protein 14.5
WHITE CHOCOLATE RASPBERRY COOKIES
I made these for a Christmas party and they were so pretty on the holiday tray. I love the combination of white chocolate and raspberries. I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. I made these much smaller than the recipe states so I am estimating the yield.
Provided by Dreamgoddess
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Chop 4 oz of white chocolate in small pieces and set aside.
- Over a double boiler, melt 4 oz of chocolate; set aside to cool.
- Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
- Add the eggs and melted white chocolate; mix well.
- Gradually add in the flour and mix well.
- Stir in the 4 oz of chopped white chocolate.
- Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
- Bake for 7-9 minutes or until the cookies are lightly browned.
- Cool for 1 minute on the baking sheet before moving to a cooling rack.
- Make a small indentation in the center of each cookie and spoon on a small amount of jam.
- Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
- The cookies can be refrigerated 10-15 minutes to help the chocolate set.
Nutrition Facts : Calories 150.3, Fat 6.7, SaturatedFat 3.6, Cholesterol 18.9, Sodium 87, Carbohydrate 21.1, Fiber 0.3, Sugar 12.8, Protein 1.9
WHITE CHOCOLATE & BERRY PUDDING
Bring a taste of summer to a cold winter's night
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Lightly butter a 1-litre microwavable gratin dish or a 20cm microwave cake dish. Beat together the butter, sugar, flour, eggs and milk with an electric hand whisk for 2-3 mins, until light and fluffy.
- Fold through the white chocolate and most of the berries, pour into the dish, then microwave on High for 10-12 mins, until set and dry on top. Leave to stand for 5 mins, before dusting with icing sugar and serving with the reserved berries and custard.
Nutrition Facts : Calories 550 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
WHITE CHOCOLATE GORP
This is a wonderful holiday mix with everyone's favorite things in it! You can substitute or add any ingredients you think will be good!"
Provided by Teri8551
Categories Lunch/Snacks
Time 30m
Yield 4 pounds, 64 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
- Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.
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- CHOOSE COLOURS. Choose three Queen Food Colours, gel or liquid. Queen Food Colours Liquids are water based and will cause the chocolate to seize (go crumbly) faster than Queen Food Colour Gels.
- WARM COLOURS. Place bottles and/or tubes of food colour into a zip locked bag, removing as much air as possible then sealing. Submerge the bag in a bowl of warm water for 10 minutes.
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