Triple Chocolate Brownie Picnic Cookies



I love these cookies! They are like the ultimate brownie, but in a cookie! Perfect for a picnic or any summertime treat! ~Amy

Triple Chocolate Brownie Picnic Cookies

2/3 cup butter, softened
1 1/2 cups brown sugar
1 tbsp water
1 tsp vanilla
2 eggs
1/3 cup cocoa
1/4 tsp soda
1/2 tsp coarse salt
2 cups plus 1 tbsp flour
3/4 cup dark chocolate chips
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

Preheat oven to 375

With an electric mixer, beat butter and brown sugar for about 3 minutes. Add eggs, water, vanilla and salt. Mix until light, add, cocoa, flour and soda. Stir in chocolate chips.

With a large scoop, scoop dough onto parchment lined sheets. 6-8 per sheet drove pending on preferred size.
Bake for 9-11 minutes, or until bottoms are lightly brown. Remove from oven and let cool.

Recipe by Amy Richardson

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Lemon and White Chocolate Thin Pastry Twigs



Twist into spring with these delicate lemon pastry twigs! For the lemon lovers, give them a tangy lemony, dip.~Amy

Lemon and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Lemon curd
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of lemon curd over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
For you lemon lovers, serve with a small dish of lemon curd for dipping. SO GOOD!

Recipe by Amy Richardson

Strawberry and White Chocolate Thin Pastry Twigs



Twist and shout for these strawberry pastry twists! Let the delightful flavors of strawberries and white chocolate dance in your mouth, it’s a pastry party!~Amy

Strawberry and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Strawberry freezer jam, or preserves
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of jam over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
Store in a covered container.

Recipe by Amy Richardson

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

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!

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

White Chocolate Pumpkin Spice Fudge


One of my all time favorite fall treats from Disneyland is their Holiday Pumpkin Fudge. I have come up with a recipe that is pretty dang close. Made with real pumpkin, white chocolate and pumpkin pie spice, this tasty treat might just transport your tastebuds to the happiest place on earth!~Amy

White Chocolate Pumpkin Spice Fudge

1 cup sugar
1/2 cup brown sugar
6 tbsp butter
1/3 cup evaporated milk
1/4 cup pumpkin purée
1 tsp pumpkin pie spice

16 large marshmallows
1 cup chopped white chocolate
1 tsp vanilla

Line an 8×8 baking pan with a strip of parchment or foil and spray lightly with cooking spray.

In a medium sized saucepan, place sugars, butter, milk, purée, and spice. Stirring over medium high heat, bring to a boil. Cook until mixture starts to reduce and comes to a soft ball*, 240 degrees.

Turn heat to low and add marshmallows, stirring until dissolved. Remove from heat and add white chocolate, stir until melted. Stir in vanilla, and pour into prepared pan.
Cool. Cut into squares, thin bars or cut with a small cookie cutter.
Store in covered container.

Recipe by Amy Richardson