Peanut Butter~White Chocolate~Sea Salt Cookies


The perfect combination of sweet and salty, these peanut butter cookies will simply melt in your mouth. So good! ~Amy

The perfect combination of sweet and salty, these peanut butter cookies will simply melt in your mouth. So good! ~Amy

Peanut Butter~White Chocolate~Sea Salt Cookies

Cookies:

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar

1 egg
1 1/2 tsps vanilla

1/2 tsp baking soda
1/2 tsp baking powder

1 1/4 cups flour

Mini white chocolate chips
Flake sea salt

Heat oven to 350 degrees
Line a baking sheet with parchment.

With an electric mixer, beat butter and peanut butter together for 2-3 minutes.

Add sugars, beat an additional 2-3 minutes.

Add egg and vanilla, and beat for 2-3 minutes or until light and creamy.

Add soda, baking powder, and flour. Mix until just blended.

Scoop cookies into rounds. Dip bottom of a glass into sugar and press down lightly on dough to flatten. Repeat with remaining dough.

Bake until lightly brown, baking time will depend on the size of your cookies. 7-9 minutes for small cookies, 10-12 for large. Be careful not to over bake. Cookies will continue to cook while they are cooling.

Immediately sprinkle one half of cookies with white chocolate chips. Lightly sprinkle with crushed sea salt flakes. Cool completely

Makes:
1 1/2 dozen small cookies
8-12 large cookies

Recipe by Amy Richardson

*Guittard mini white chocolate chips can be purchased at Orson Gygi or on Amazon
Chopped white chocolate, or regular size pieces can be substituted.

*Maldon’s Flake Sea Salt available at fine grocery stores

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Bee Mine? “Haute Honey” Dress Up Your Favorite Foods With My Couture Honey!


The delicately spicy pink peppercorns with fresh lavender leaves makes this “Haute” honey the perfect pairing with cheese. An elegant addition to any cheese plate.~Amy

Pink peppercorns are actually from the cashew family. The blossoms crush easily and make almost any dish beautiful, especially when paired with edible flowers.~Amy

Drizzled over chicken, pizza, or salad, this spicy black pepper “Haute” honey, is a great way to spice up your favorite dish! ~Amy

Black pepper and bird’s eye chilies makes this sweet honey hot!~Amy

Lime, salt and bird’s eye chilies make this “Haute” honey do the samba! Make your tastebuds dance, just add a drizzle over your favorite fruit, corn, salad, marinades, or a splash in your favorite limeade!~Amy


~Haute Pink Pepper and Lavender Honey~

1 cup honey
1 1/2 tsp pink peppercorns, crushed
1/2 tsp fresh snipped lavender leaves or dried lavender
1/8 tsp cayenne pepper, or 1 dried bird chili pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Pink Peppercorns are available at Harmon’s Grocery Store.
Haute ~Black Asian Honey~

1 cup honey
1/2 tsp black pepper
2 bird chiles or chile de arbol, or 1/8 tsp cayenne pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Birds eye Chiles are available at Asian food stores
Haute ~Chile Limon~

1 cup honey
1 1/2 tsps Tajin spice
1/4 tsp cayenne pepper, or 1-2 birds eye chilies

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Tajin is available at Costco, and most supermarkets.

Sweetheart Strawberries and Chocolate for Two!


A sweet valentine’s treat! “Chocolate darling… you are my true love!~Amy”


~Sweetheart Strawberries and Chocolate for Two~

Fresh strawberries, rinsed and dried

Warm Chocolate Sauce:

1/4 cup butter
3 1/2 oz milk chocolate pieces, semi sweet or bittersweet chocolate pieces
1/2 cup evaporated milk
1/2 cup sugar
1/2 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, serve at room temperature or slightly warm with fresh strawberries.

Makes about 1 cup

Recipe by Amy Richardson

Raspberry White Chocolate Straticella Ice Cream


Red raspberries and white chocolate, swirled into creamy vanilla ice cream, the perfect Valentine! Be mine?~Amy


Raspberry White Chocolate Straticella Ice Cream

1 Quart Vanilla Ice Cream, or frozen custard, slightly softened
1 cup white chocolate pieces, melted
3/4 cup raspberry freezer jam, or raspberry preserves, stirred well.

Place ice cream into bowl of a stand mixer. Beat in slowly to mix. Drizzle white chocolate into the mixer with a slow stream while the mixer is running. I like to use a piping bag for a thin stream, but a spoon can work too. Increase speed if smaller chips are desired. Remove bowl and gently fold or swirl in jam. Return to container and freeze until firm. About 4 hours.

Recipe by Amy Richardson

Note: You can substitue fresh or frozen raspberries for the jam, they just change the consistency of the ice cream to being more icy. Still really good!

Milk Chocolate and Sea Salt Parfait Cookie Bars


Parfait cookies have a slightly sophisticated and refined flavor. Buttery with a hint of vanilla, these white sugar only cookie bars, topped with creamy milk chocolate and sea salt with have you sailing in a dreamboat~Amy


Milk Chocolate and Sea Salt Parfait Cookie Bars
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp coarse salt

1 cup milk chocolate pieces
Flake sea salt

Heat oven to 350 degrees

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly. Add dry ingredients and mix until just blended. Spread go into a 13 x 9 pan sprinkle evenly with chocolate pieces. Bake for 3-4 minutes, with a sharp knife, run knife through chocolate chips and dough in a horizontal pattern. Bake an additional 17-20 minutes or until lightly browned. Remove from oven and sprinkle lightly with flaked sea salt.
Cool completely and cut into squares.

Makes 1 dozen large cookies

Recipe by Amy Richardson

Fresh Strawberry Frosted Cookie Bars


Tickle me pink! No cookie cutters need to make these perfectly sweet strawberry frosted sugar cookies! Be mine?! ~Amy

Fresh Strawberry Frosted Cookie Bars

1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp coarse salt

*Fresh Strawberry Frosting
Add additional powdered sugar to achieve desired consistency

Heat oven to 350 degrees

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly. Add dry ingredients and mix until just blended. Spread go into a 13 x 9 pan and bake for 17-20 minutes or until lightly browned. Remove from oven. Cool completely. Frost bars with strawberry frosting. Let set. Cut into 16 bars, removing edges if desired.

Recipe by Amy Richardson

*recipe found on http://www.greattastebuds.wordpress.com

Vanilla Pastel Flower~Confetti Brownies


So cute!! So Fun! These vanilla brownies, topped with creamy white chocolate, little flowers, and a sprinkling of confetti, will brighten any day!~Amy

Vanilla Pastel Flower~Confetti Brownies

1/2 cup butter

10 oz white baking chocolate, roughly chopped
3/4 cup sugar
3 eggs
2 tsp vanilla
1 1/3 cups flour
1/2 tsp coarse salt

1 cup mini or regular white chocolate pieces, Guittard

Flower sprinkles

Pastel sequin sprinkles

Preheat oven to 350 degrees

In a microwave proof bowl melt butter add baking chocolate and stir until smooth. Stir in sugar. Add eggs and vanilla. Mix until well blended add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Bake for 17-20 minutes or until golden brown.

Sprinkles evenly with mini white chocolate pieces, then top with flower, and sequin sprinkles. Cool completely.

Makes 18-24 servings

Recipe by Amy Richardson