Lindt White Chocolate Chip Orange Ice Cream!


Who doesn’t love the classic taste of a creamsicle straight from the ice cream truck?!? Lindt White Chocolate pieces make for a sophisticated spoonful! ~Amy

Lindt White Chocolate Chip Orange Ice Cream!

3 cups fresh orange juice
2 cups whipped heavy cream
3/4 sugar
1 tsp vanilla
Zest from 1 orange
Dash of salt

1 3.5oz Lindt White Chocolate Bar, coarsely chopped

In a large bowl whisk together orange juice, sugar, vanilla, and salt. Gently stir in whipped cream and orange zest.

Pour into into ice cream and freeze according to manufacturer’s instructions. In the last couple of minutes add chocolate chips. Serve immediately or pour into container and freeze if firmer texture is desired.

Makes 1-1/2 quarts

Recipe by Amy Richardson

Meyer Lemon and White Chocolate Cookies


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This tasty cookie takes a little bit more effort, but it is worth it. Creamy Lindt White Chocolate paired with glacé lemons, they are sure to please your palette! ~Amy

Meyer Lemon and White Chocolate Cookies

3/4 cup self rising flour*
3/4 cup flour
1/2 tsp coarse salt

Whisk together and set aside.

6 tbsp butter, melted
1/2 cup super fine sugar
3/4 cup + 2 tbsp brown sugar
1 egg
1 egg yolk
1 tsp vanilla
4 oz Lindt White Chocolate, broken into large pieces
6-8 glacé Meyer Lemon, or regular lemon slices*, snipped into smaller pieces
Zest from 1 large lemon

Heat oven to 400 degrees

With an electric mixer, beat melted butter, sugars, and zest together until well blended. When cool enough, mix in egg and egg yolk and vanilla until light, scraping down sides as necessary.
Add flour mixture, and mix well. Stir in candied lemon pieces. Should form into a stiff dough.

Shape dough into balls, place on a lightly buttered baking sheet, press with palm to flatten slightly, arrange white chocolate on to the top and press lightly onto dough.

Bake for about 8-10 minutes or until lightly browned. Remove from oven and let cool for a few minutes on baking sheet, then remove to cooling racks.
Be careful not to over bake, as cookies will continue to bake while cooling.

Makes 12 large cookies or 18-24 standard size

*Glacé Lemon
1 lemon thinly sliced as possible
1 cup sugar
1 cup water

In a medium sized saucepan, stir together sugar and water. Bring to a boil, add lemon slices and lower temperature to a simmer. Cook stirring occasionally until rinds are transparent. Remove to parchment paper to cool completely.

* To make self rising flour, whisk together:
1 cup flour
1 1/2tsp baking powder
1/4 tsp salt

Recipe by Amy Richardson

Individual Carrot Cake Cheesecakes


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These little individual desserts, are sure to please guests of all ages at your springtime celebration! A classic carrot cake, topped with a creamy cheesecake layer, and darling springtime decorations! Happy Easter! ~Amy

Individual Carrot Cake Cheesecakes

Cake:

1/2 cup+ 2 tbsp flour
1/2 tsp soda
1/2 tsp cinnamon
1/8 tsp salt
1 egg
3 tbsp oil
3 tbsp buttermilk
1/2 cup sugar
1/2 tsp vanilla
1/4 cup crushed pineapple
1/2 cup grated carrots
1/4 cup shredded coconut

Heat oven to 350 degrees
Place ramekins on baking sheet.

With an electric mixer, beat together eggs, oil, buttermilk, sugar, and vanilla, until well blended.

Add flour, soda, cinnamon, and salt. Mix well. Add carrots, pineapple, and coconut. Pour small amount in into ramekins.

Bake for 20-25 minutes, or until tops spring bake and are golden brown.
Cool completely.

Cheesecake layer:

16oz cream cheese, at room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup heavy cream

1 tbsp water
1 tsp unflavored gelatin

With an electric mixer, beat cream cheese until smooth. Add sugar and vanilla, beat on high. Add vanilla and cream, beat until light and fluffy.

In s small sauce pan, place water. Sprinkle with gelatin. Let it soften 2-3 minutes. Heat gelatin until it dissolves . With mixer on low, slowly add gelatin. When added beat on high to mix thoroughly. Spoon into prepared cakes. Cover and refrigerate for at least 2 hours, or overnight.
Optional garnish, shredded colored coconut, miniature Lindt bunnies, small jelly beans.

Makes 6 -8 servings

Recipe by Amy Richardson

Coconut White Chocolate Rice Pudding with Fresh Lime, Mango, and Toasted Macadamia Nuts


Coconut White Chocolate Rice Pudding with Fresh Lime, Mango, and Toasted Macadamia Nuts

I have used some of my favorite flavors, all combined together to make this wonderful fresh tasting dessert,…….or is it breakfast?
~Amy

Coconut White Chocolate Rice Pudding with Fresh Lime, Mango and Toasted Macadamia Nuts

3 1/2 cups cooked, jasmine rice
4 cups milk
1 cup cream of coconut*
1/4 cup sugar
1/4 cup heavy cream
1/2 tsp Tahitian vanilla, or pure vanilla
Pinch of salt

2oz Lindt White Coconut Chocolate, or other good quality European chocolate
Zest from 1/2 of a lime

1 ripe mango , peeled and thinly sliced
1/4 cup chopped macadamia nuts, toasted

In a large saucepan, combine milk, cream of coconut, cream, sugar, and rice. Over medium heat bring to simmer. Cook uncovered, stirring often for about 30 minutes. Continue to cook stirring constantly for an additional 5-7 minutes or until desired thickness. Remove from heat and stir in white chocolate, vanilla and fresh lime. Pour into individual dishes, top with sliced mangos and sprinkle with toasted macadamia nuts.

* cream of coconut is usually found located with the drink mixers

Makes 4-6 servings

Recipe by Amy Richardson