Black and White Chocolate Drizzled Pastry Twigs


This tasty little treat will have you have you reaching for another, and another, and maybe one more! Tiny twists, caramelized Nutella, with a white chocolate drizzle? Simply satisfying! ~Amy

 
Black and White Chocolate Drizzled Pastry Twigs

1 sheet puff pastry, thawed
Nutella
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 Nutella 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.

Recipe by Amy Richardson

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Apple Pie Spice, White Chocolate Pizzelle Cookies


Apple spice makes everything nice! Light and buttery, with just a hint of apple pie, these cookies are sure to become a fall favorite. ~Amy

Apple Pie Spice, White Chocolate Pizzelle Cookies

4 egg whites
2/3 cup sugar
2 tsp vanilla
1/2 tsp fine sea salt
1/2 cup butter, melted
2/3 cup +2 tbsp flour
1 tsp baking powder
1/2 tsp apple pie spice

1-1 1/2 cups good quality white chocolate pieces

In a medium sized bowl, whisk egg whites, sugar, vanilla and salt until light and foamy. Whisk in butter. Whisk in baking powder, spice, and flour until batter is smooth.

Heat pizzelle iron to level four, place about 1 tbsp batter on to each side and bake until golden brown or light indicates. Remove immediately from iron and lay flat on cooling rack. When cool break apart and remove uneven edges. Dust either with powdered sugar, or drizzle one half with melted chocolate, and cool completely.

Makes about 2 dozen cookies

Recipe by Amy Richardson

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

Tangerine White Chocolate Macarons


These delicious white chocolate tangerine macarons instantly became a favorite after premiering as a take home wedding gift! So pretty, and so popular! ~Amy & Madeline

Tangerine White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

6-7 drops blush food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Tangerine White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
Zest of 2 tangerines

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and orange zest and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Strawberry White Chocolate Macarons


Strawberries are in full season in my back yard. Perfect for jam, pies or just for eating. My gamache uses a little freezer jam to give it that garden fresh taste! ~Amy

Strawberry White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring

3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Strawberry White Chocolate Ganache

1/2 cup heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/4 cup strawberry freezer jam, or preserves

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency. Beat in strawberry jam until light and fluffy.

Recipe by Amy and Madeline Richardson

Pineapple White Chocolate Macarons


IMG_6643

With pineapples in season, let’s celebrate pineapples!! French macarons, white chocolate, and pineapple?! Let the party start!~Amy

Pineapple White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp pineapple extract

6-7 drops yellow food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp pineapple extract

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Blue Hawaii Macarons


IMG_5324

Everyone needs a little Hawaii this time of year. At our house we have a whole week of bringing a little bit of the islands to us. To kick it off, Blue Hawaiian Macarons!
Aloha!🌺~Amy

Blue Hawaii Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp coconut extract

7-8 drops neon blue food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp coconut extract

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add coconut extract and whip to desired consistency.

Recipe by Amy Richardson