Meyer Lemon & White Chocolate Blondies

Meyer Lemon & White Chocolate Blondies

These Meyer Lemon & White Chocolate Blondies are a bright, fresh twist on a classic blondie recipe for an easy-to-make treat that citrus-lovers will love. Blondies are bar cookies that are similar in texture to brownies – dense and chewy – but don’t use cocoa powder or chocolate in the same way …

The post Meyer Lemon & White Chocolate Blondies appeared first on Baking Bites.

Meyer Lemon & White Chocolate Blondies

These Meyer Lemon & White Chocolate Blondies are a bright, fresh twist on a classic blondie recipe for an easy-to-make treat that citrus-lovers will love. Blondies are bar cookies that are similar in texture to brownies – dense and chewy – but don’t use cocoa powder or chocolate in the same way that brownies do. In fact, many of them don’t use chocolate at all. These Meyer Lemon & White Chocolate Blondies do use chocolate and come so close to the texture of traditional brownies that I was tempted to call them a white chocolate brownie, even though “blondie” is a bit more accurate here.

Lemon and white chocolate are an excellent flavor combination. White chocolate is rich and buttery, sweeter than other chocolates. In good quality white chocolate – meaning white chocolate that is made with real cocoa butter and not other vegetable solids – you should taste flavors of milk and vanilla, as well as getting a smooth and creamy finish. The flavors in white chocolate go well with lemon, and the bright citrus flavor of lemon contrast well with the richer notes of the chocolate.

In this particular recipe, I opted to use meyer lemons. Meyer lemons are just as bold in flavor as regular lemons are, but they have less acidity and don’t pack quite as much bite as their regular counterparts. The meyer lemon goes particularly well with the white chocolate.

The bars are chewy and flavorful, though a crisp edge develops around the bars where the blondies come into contact with the pan. You’ll taste a strong lemon flavor, as well as a rich creaminess from the white chocolate. There is white chocolate melted into the batter and that contributes to the blondies’ satisfyingly chewy texture. There are plenty of white chocolate chips stirred into the batter, along with fresh lemon zest that really pops in the finished bake.

These blondies taste even better the day after they are baked, as the white chocolate and lemon flavors meld together and you get even more lemon flavor in every bite. If you don’t have meyer lemons available – and you can find them at many markets, as well as at farmers markets, because they grow year-round – you can use regular lemon zest. The bars will still be delicious, but the flavor will be slightly brighter than bars made with meyer lemons. The bars keep well for several days after baking when stored in an airtight container.

Meyer Lemon & White Chocolate Blondies
1/2 cup butter
2 oz white chocolate, chopped
1 cup sugar
1/4 tsp salt
1 large egg
1 tbsp meyer lemon zest (from 1 large lemons)
1 cup all purpose flour
1/2 cup white chocolate chips

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt the butter on high heat. When butter is completely melted, add in chopped white chocolate and allow it to melt. Stir until smooth and allow to cool slightly.
In a large bowl, whisk together sugar and egg until well-combined. Beat in salt and lemon zest until well combined. Stir in chocolate mixture.
Stir in flour and mix until no streaks of dry ingredients remain. Fold in white chocolate until no streaks of flour remain.
Transfer batter – batter will be thick – to prepared baking dish and spread into an even layer.
Bake for 30-35 minutes, or until bars are set and light golden.
Cool completely in the pan before slicing.

Makes 16.

The post Meyer Lemon & White Chocolate Blondies appeared first on Baking Bites.

Peppermint Bark Shortbread

Classic shortbread gets a peppermint (bark) twist with a drizzle of white and dark chocolate and a flurry of crushed candy cane bits for a festive treat Santa is sure to love! As far as holiday cookies go, shortbread is a classic for a good reason: it’s ridiculously easy to prepare and delicious to boot. […]

The post Peppermint Bark Shortbread first appeared on Love and Olive Oil.

Classic shortbread gets a peppermint (bark) twist with a drizzle of white and dark chocolate and a flurry of crushed candy cane bits for a festive treat Santa is sure to love!

As far as holiday cookies go, shortbread is a classic for a good reason: it’s ridiculously easy to prepare and delicious to boot. But shortbread combined with peppermint bark (another holiday classic)? That’s one marvelous holiday mashup.

Christmas-tree shaped Peppermint Bark Shortbread cookies, cut into triangles and drizzled with white and dark chocolate and crushed candy cane pieces.

I actually started this recipe last year, but didn’t have time to make it perfect and posted before Christmas. While my concept was solid (combining buttery shortbread cookies with peppermint bark is a stellar combination), the final execution left much to be desired.

My first attempt was downright messy (to say the least).

If you’ve made shortbread before you know that cutting the cookies while warm is absolutely necessary if you want clean cuts, as opposed to a crumbly mess if you try and cut into cooled cookies.

But I wanted to top the cookies with peppermint bark, which meant adding two layers of tempered chocolate to the tops of cooled cookies (cooled so the chocolate would actually set); additionally, the chocolate could not be added to already cut cookies otherwise it’d just flow into the cracks and glue the cut cookies together.

What I ended up with was sure delicious, but uglier than a Christmas sweater, with the shortbread crumbling to bits underneath the layer of snappy chocolate on top when I went to cut it. And I know, taste is the most important thing, obviously, but it wasn’t just about appearances: the crumbly mess-of-a-cookie was equally hard to handle and just not practical, no matter how good it tasted.

At this point it was two days before Christmas and really too late to post any new holiday cookie recipes anyway, let alone re-test this recipe to get it just right, so I jotted down a few notes and stuck a bookmark in my recipe notebook with the intention to revisit this recipe next year.

Rows of triangular Peppermint Bark Shortbread with white and dark chocolate drizzle and topped with crushed candy canes, and a red bowl of candy cane pieces and a few mini candy canes on the side.

Fast forward to this December… and we’ve finally brought the execution up to bar with the concept.

In short(bread, lol), it’s all about the drizzle!

Drizzling the chocolate on top of the cookies, rather than spreading on a solid layer, allowed me to cut the cookies while they were still warm, then add the chocolate and candy cane once they’d cooled, solving the execution problem entirely.

(more…)

Caramel Apple & Almond Cream Entremet Tart

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple. With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this […]

The post Caramel Apple & Almond Cream Entremet Tart first appeared on Love and Olive Oil.

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple.

With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this stunning caramel apple mousse tart will surely be the talk of the table!

Caramel Apple Mousse Tart on a ceramic plate, with smaller tartlets and red apples in the background.

Phew. This recipe almost did me in. Turns out adding bits of apple to chewy caramel resulted in a runny, weepy mess every time, no matter how firm the caramel was to begin with. And drying out the apples enough to avoid this wasn’t nearly as pleasant in terms of texture and flavor.

In the end, the answer to this pomme puzzle was, in fact, gelatin. A little bit added to the caramel/apple mixture took care of any excess moisture and resulted in a perfectly soft and chewy caramel texture without any ooze. Success!

(more…)

Half-and-Half White Chocolate Raspberry Cookies

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie …

white chocolate raspberry cookies on white backround

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie recipe from 100 Cookies and split the dough in half, adding finely chopped white chocolate to one side, and freeze-dried raspberry powder to the other. The result is a buttery, delicious cookie with excellent flavor: the white chocolate and raspberry shine in each bite. Eaten just cooled, the cookie will have crisp edges and a soft, tender center. A great after-school or after-work snack that will make you pause, if only for a moment, and remember those long, glorious summer months. Ingredient Notes for White Chocolate Raspberry Cookies: All-Purpose Flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender. Unsalted Butter: I use unsalted butter in my recipes so I can control the salt content. This recipe uses both salt in the dough and sprinkled on top […]

The post Half-and-Half White Chocolate Raspberry Cookies appeared first on The Vanilla Bean Blog.

Easy White Chocolate Mousse

Think that mousses are difficult to make? Think again! This easy white chocolate mousse is made with cream cheese and without eggs for an amazingly delicious treat that’s perfect for any day. I love discovering that things I thought were complicated to make are actually super easy. Remember how I taught you all how to …

The post Easy White Chocolate Mousse appeared first on My Baking Addiction.

Think that mousses are difficult to make? Think again! This easy white chocolate mousse is made with cream cheese and without eggs for an amazingly delicious treat that’s perfect for any day.

Spoon in a dish of white chocolate mousse.

I love discovering that things I thought were complicated to make are actually super easy.

Remember how I taught you all how to brown butter and we discovered that just because a food is French doesn’t have to mean it’s hard to make?

The same thing applies to this white chocolate mousse!

This recipe came from my friend Erin from Texanerin Baking. We originally brought you this recipe several years back, but I decided it was time to remind everyone of how simple and delicious it is.

(more…)

The post Easy White Chocolate Mousse appeared first on My Baking Addiction.

White Chocolate Raspberry Energy Balls

I love energy balls (aka energy bites). I eat one every day after lunch for a healthy little sweet treat. A few of my favorites include: monster cookie, chocolate peanut butter, pumpkin, and almond joy. I also love these White Chocolate Raspberry Energ…

I love energy balls (aka energy bites). I eat one every day after lunch for a healthy little sweet treat. A few of my favorites include: monster cookie, chocolate peanut butter, pumpkin, and almond joy. I also love these White Chocolate Raspberry Energy Balls. The white chocolate and raspberry combo is perfection. If you like…

Iced White Chocolate Mocha

This iced white chocolate mocha is a revelation! It’s the perfect pairing of white chocolate, bitter espresso and creamy milk.…

A Couple Cooks – Recipes worth repeating.

This iced white chocolate mocha is a revelation! It’s the perfect pairing of white chocolate, bitter espresso and creamy milk.

Iced white chocolate mocha

Here’s a coffee drink you absolutely must try making at home: the Iced White Chocolate Mocha! This homemade version is loads better than Starbucks, in our opinion. Something about the sweet earthy white chocolate combined with bitter espresso and creamy milk is a revelation. Take one sip and you’ll raise your eyebrows in appreciation (we did!). It’s even better than the classic iced mocha with chocolate…but we’ll let you be the judge. Here’s how to make this easy drink at home, using a covered jar and your favorite espresso method!

What’s in an iced white chocolate mocha?

The iced white chocolate mocha is a Starbucks coffee drink made with espresso, milk and white chocolate, served over ice. It’s a variation on the hot mocha or mocha latte, made with espresso, steamed milk and chocolate.

A Starbucks white chocolate mocha uses a white chocolate sauce to sweeten. But when you’re making it homemade, try real white chocolate mixed in with the espresso! It results in a beautifully rich, nuanced flavor that’s much better than Starbucks. You can top an iced white mocha with whipped cream or cold foam (we prefer cold foam). Here are the ingredients you’ll need to whip up an iced white mocha at home:

  • Espresso
  • Milk (use oat milk for vegan or dairy-free; it’s the best non-dairy milk for frothing)
  • Simple syrup
  • White chocolate chips
  • Cold foam or whipped cream
Iced white mocha

Espresso methods

The only part of making an iced white chocolate mocha that requires some technique? Making the espresso. The best option for flavor is an espresso machine, but they are expensive and not accessible to everyone. Luckily, there are lots of alternative methods for making espresso without a machine! Here are our top

  1. Espresso machine: The flavor of the espresso with a countertop espresso machine is top quality! Go to How to Make Espresso for instructions.
  2. Manual espresso maker: The next best option? A small manual espresso maker: it’s cheaper and portable.
  3. French press: French press espresso has great flavor using this cheap and accessible coffee maker.
  4. Moka Pot (Bialetti): Moka Pot coffee is like a mix between drip coffee and espresso, and works well here.

How to make an iced white chocolate mocha

All you need to make an iced white chocolate mocha at home, outside the espresso? A covered jar! You’ll shake up the hot espresso with white chocolate and the heat melts the chocolate. Here’s an outline of what to do (or jump to the recipe below):

  • Shake the hot espresso and white chocolate chips in a covered jar. This melts the chocolate into the coffee. Add milk and pour it into the ice-filled glass.
  • Make the cold foam or whipped cream. We prefer cold foam; see below!
Cold foam

How to make cold foam

Traditionally a Starbucks iced white chocolate mocha is topped with whipped cream, but you can also request it with cold foam. Cold foam is lighter and frothier, only lightly sweet and low in calories. We prefer it to whipped cream, which is rich and heavy. But you can use whatever you like! Here are a few notes on making cold foam at home:

  • Cold foam is frothed nonfat milk used for topping cold coffee drinks like iced coffee, cold brew, and more. This Starbucks invention simulates the frothy topping of the steamed milk in a latte, but at a cold temperature so it doesn’t melt when hitting the drink.
  • What do you need to make cold foam? Skim milk and a milk frother. You can also use a French press, but the milk frother works best. At $12, it’s absolutely worth the purchase in our book.
  • How to do it? Go to How to Make Cold Foam.

And that’s it! We hope you love this iced white chocolate mocha as much as we do: it’s a favorite iced coffee drink over here. Let us know what you think in the comments below!

Iced white chocolate mocha

More iced coffee drinks

Love a great iced coffee drink? They’re great in any season, though they’re particularly refreshing in the summer. Here are some favorite iced coffee drinks we love:

This iced white chocolate mocha recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and vegan whipped cream.

Print
Iced white chocolate mocha

Iced White Chocolate Mocha (Better than Starbucks!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink

Description

This iced white chocolate mocha is a revelation! It’s the perfect pairing of white chocolate, bitter espresso and creamy milk.


Ingredients

  • 2 shots espresso or strong coffee (2 ounces or ¼ cup)
  • 2 tablespoons white chocolate chips (or purchased white chocolate sauce)
  • 2 tablespoons milk (or oat milk for vegan)
  • 1 recipe cold foam or whipped cream (optional; use vegan whipped cream for vegan)
  • Ice

Instructions

  1. Make the espresso:  Make the espresso using an espresso machine, manual espresso maker, French press, or Moka Pot. Go to How to Make Espresso for instructions.
  2. Shake: Place the hot espresso and white chocolate chips in a covered jar: vigorously shake until melted. Stir in the milk and pour into an ice filled glass.
  3. Top with cold foam: Make the Cold Foam and top the glass with cold foam.
  • Category: Drink
  • Method: Espresso
  • Cuisine: Coffee
  • Diet: Vegetarian

Keywords: Iced white chocolate mocha, iced white mocha

A Couple Cooks - Recipes worth repeating.

White Chocolate Raspberry Cookies

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love the…

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love these White Chocolate Raspberry Cookies. The white chocolate and raspberry combo is perfection. The sweet…

Blueberry White Chocolate Blondies

With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze. Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin […]

The post Blueberry White Chocolate Blondies first appeared on Love and Olive Oil.

With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze.

Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin disguised itself as dessert, with a bright and fruity blueberry flavor with just a hint of buttermilk and lemon.

Squares of Blueberry White Chocolate Blondies drizzled with a hot pink glaze, on a gray background with bowls of white chips, blueberries, and a tiny pitcher of glaze in the background.

When I first tested these bars, I thought they tasted a bit like blueberry muffins or blueberry pancakes, just slightly sweeter and baked into a bar… which was not what I expected at all, but also kind of… awesome?

So I decided to lean into the pancake idea, adding buttermilk powder and a hint of maple to the glaze. Both are optional, but I personally loved the extra acidity from the buttermilk powder, and felt it helped offset the sweetness of the white chocolate (one of my main complaints with many blondie recipes).

The result is an ultra-fudgy blondie, studded with chunks of white chocolate and jammy pockets of bright blueberry flavor and just a hint of tang from the lemon zest and buttermilk.

Stack of Blueberry White Chocolate Blondies cut into squares on a purple plate, gray background with raw ingredients and a pot of glaze in the background.

Blondies are a hard nut to crack sometimes, at least when it comes to texture.

These blondies are on the fudgier side, dense and almost gooey in the middle with lighter, cakier edges and a paper thin, crackly crust. This kind of blondie is really best after chilling overnight, when the fats solidify and become even more fudge-like.

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Madeleine Kamman’s White Chocolate-Chartreuse Bavarian

I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’d been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries and lemon,…

I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’d been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries and lemon, and caramelizes beautifully, which can be used in cakes, sorbets, and ice cream. (I learned how to make it at the Valrhona Chocolate School, and it’s become so popular that the company now sells it by the bar.)

What can’t white chocolate do?

Well, it can’t replace chocolate because it’s not chocolate. Milk chocolate technically isn’t chocolate; it’s chocolate with milk added. On a similar note, I’ve only had Home Fries served to me at diners, not at home. And I’m still perplexed that we call it Banana Bread, because some people have told me that Cornbread, if made with a few teaspoons of sugar, isn’t bread, it’s cake. Yes, some insist that white chocolate “…isn’t chocolate!” but herb tea, as it’s commonly called in the U.S., has no tea in it. So if you’ve ever sipped a cup of “chamomile tea” (or even if you haven’t), you are welcome to enjoy white chocolate!

Continue Reading Madeleine Kamman’s White Chocolate-Chartreuse Bavarian...