Tag Archives: white chocolate

Christmas Cake Batter Bark

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Guys, I have a huge sigh of relief to let out. Excuse me for a second…

 

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*SIGH*

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whew! Felt good to get that out!! (Ah! that sentence sounds like I just passed gas :0 ) So what is the deal with the big sigh? Here is the deal:

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1. I finally finished Christmas shopping! Done. You all are getting no more. DONE! One heck of a feeling right there.

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2. I do not have another AP Statistics test until after winter break!!! For those of you who have not experienced a statistics class, let me tell you-This is a BIG deal!

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3. I heard back from all the colleges I applied to. My number one school that I applied to for was U of I and I heard back from them last Friday. Their response was that I got wait-listed. But don’t worry everyone. I have a back-up plan. I’m thinking of just heading straight to the NBA if things don’t work out with U of I. At 5’7″ I think I could be a real addition to the Chicago Bulls.

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U of I: IN CASE YOU ARE READING THIS, I AM KIDDING! Everyone else… I hope you all try this cake batter bark because it sure will rock your socks. Ever since I first saw it on How Sweet It Is, I knew I had to give it a whirl. It’s like you can have cake, without all the cake baking steps. Ingenious! Plus, you can make yours all cute and festive with holiday sprinkles. An easy and quick treat to add to your Holiday dessert table.

Cake Batter Bark

(Makes a small batch, about 9×5 inch piece of bark)

4-5 oz. white chocolate

1/3 cup chocolate chips (about 2 oz.) (milk chocolate, dark chocolate, semi-sweet are all good)

heaping 1 teaspoon of cake mix

sprinkle or toppings of your choice!

  1. Line a baking sheet with a silpat or parchment paper. Melt chocolate chips, pour onto lined baking sheet and spread melted chocolate into an even layer. Let set in freezer for about 20 minutes.
  2. Melt white chocolate and mix in cake mix. Spread melted white chocolate onto solid milk (dark or semi-sweet) chocolate. Sprinkle with sprinkles or additional desired toppings. Let set in freezer for an additional 20 minutes.
  3. Once bark is set, break into individual pieces, and enjoy! Store leftovers in a tupperware container in the fridge.

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Random Fact of the Day: Spider monkeys like banana daiquiris.

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Chocolate Covered Oreos

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Can we just all put our Christmas decorations up and never take them down?

I hate how dark and dreary the neighborhoods get when the lights go down, and the lights just put me in such a cheery mood. I mean how can you look at all the cute decorations and stay upset? You can’t, that’s how.

Everything about Christmas is fabulous. Lights, trees, holiday baking, decorations, hot cocoa, fires crackling in the fireplace, snuggled up INSIDE and looking (keywords: inside and looking) at the fluffy white snow, and of course giving and receiving fun gifts.

I used Chocolate Joe-Joe’s with chocolate creme, but these would obviously be great with any Oreo or Joe-Joe. Peppermint Joe-Joe’s would be totally up my alley but then again, regular Oreos are always a classic. It’s all in your own ball field.

Then of course different types of chocolate are a fun way to mix it up. I used basic semi-sweet chocolate chips. Almond bark is great for melting and coating. White chocolate could be good if that is your thing (not exactly a big thing in our house), dark chocolate would be fabulous, and of course milk chocolate is always a safe route.

And the last piece that you can have fun with on these super easy (yet super tasty) treats to make them unique and your own, is the toppings. I wanted to make mine pretty Christmasy so I used some Christmas-colored non perils, but some other ideas of toppings are things like crushed Oreos (or Joe-Joe’s), more chocolate drizzled on top, or crushed candy canes.

There’s not really much of a recipe for these. Basically, just take your Oreos or Joe-Joe’s, cover them in melted chocolate and let the chocolate harden on parchment paper-lined baking sheet or you can use a silpat instead of parchment paper. Then decorate with whatever your heart desires! I keep mine in the fridge to keep the chocolate hardened and that is just the way I happen to like them, but I think they would be fine stored at room temperature once the chocolate has hardened.

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Puppy Chow

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There are some foods that I find amazing. Like super delicious, just solid, great foods.

However, there are some that I have a little problem with.

Fettucini Alfredo is amazing but I can not eat more than two forkfuls, white cheddar cheeze-its are good for the first 4 crackers, white chocolate is only okay with me when it is mixed in with different stuff (I’m talking to you Hershey’s Cookies ‘N Cream bars!), and puppy chow is something I have to stop after one (maybe two) handfuls.

All that stuff is super rich to me. Like it makes me woozy, and my stomach starts to feel like a goopy swamp. I want to have more, I just become physically incapable of having more. It is some horrible curse from the health gods or something.

Anyways, my friends and my sister happen to really like puppy chow and it is super simple to make, so I figured I would share with you guys the recipe, in case you have never heard of it or tried it before!

I have never met someone who doesn’t like puppy chow, so this is a perfect treat for a party or after school snack for any little kids you have running around…or even after work snack, there is NO age limit on puppy chow!!

I packaged it up nice and cute in some jars with fabric and ribbon for my sister and friend (part of her birthday gift).

Puppy Chow

1/4 cup creamy peanut butter

2 Tablespoons butter

1/2 cup chocolate chips

1/2 teaspoon vanilla extract

4 1/2 cups Chex cereal

1 1/2 cups powdered sugar

  1. In a microwave safe bowl or liquid measuring cup, melt peanut butter, chocolate chips, and butter in the microwave for about 30 seconds, then microwaving for 10 more seconds until fully melted. Stir it all together until combined. Mix in vanilla extract.
  2. Place the Chex cereal in a large bowl, pour peanut butter-chocolate mixture over cereal and mix it all together until all the cereal is completely coated.
  3. Place the powdered sugar in a large zip-lock bag, pour in the coated cereal, and shake bag to get all the cereal coated with powdered sugar. Once the mixture is fully coated, place puppy chow in container or plastic bag. Enjoy!

Random Fact of the Day: In what country will you find the most Universities? India.

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White Chocolate Cookies N’ Cream Peanut Butter

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CAUTION!!

If you make this, it may cause severe damage to face due to attempted face-planting into jar/bowl.

I was in a pinch last night and had to have something ready to post for today, so I needed to come up with something super speedy and obviously yummy. Enter: White Chocolate Cookies and Cream Peanut Butter.

Yeah. Things just got real around here.

Anyways, since making your own peanut butter is one of the world’s easiest things to do (as long as your good at pressing buttons, specifically on food processors) and Oreos/Joe Joe’s are delicious and white chocolate is like the cherry on top, you should make this. That is all. Happy weekend!

White Chocolate Cookies N’ Cream Peanut Butter

2 cups peanuts

about 2 oz. white chocolate, melted

5 Oreos or Trader Joe’s Joe-Joe’s (I used the Joe Joe’s with the chocolate creme filling), Smashed

  1. Process peanuts in food processor for about 4-5 minutes or until smooth and creamy. There will be a slight grittiness to it due to using peanuts and all the natural business going on.
  2. Add melted white chocolate and blend for about another 30 seconds or until well blended. Stir in the crushed Oreos or Joe-Joes’s by hand. Store in air-tight container or jar. If you like a firmer peanut butter, keep in fridge. For a creamier, smoother peanut butter, keep in pantry. Enjoy!

Random Fact of the Day: Every human spent about half an hour as a single cell.

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White Chocolate Wonderful Ice Cream

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Ever heard of Peanut Butter & Co.?

They’re a pretty popular company that is from New York. They have a TON of amazing flavors of peanut butter that will totally rock your socks off. I had heard about them quite a bit through different food blogs, but it never occurred to me that my local grocery store would actually sell them. Turns out as I was strolling through the nut butter aisle the other day I stumbled across Peanut Butter & Co. peanut butter. I was super psyched and KNEW I had to try it!! I picked up Dark Chocolate Dreams and White Chocolate Wonderful. Of course when I got home I had to take a spoon and try a little giant spoonful of each. Let’s just say it took all the power in my body to restrain myself from double-dipping.

Now I happen to really, REALLY like the combination of peanut butter and white chocolate in cookies, so I figured this combination would be absolutely killer in ice cream. You all have GOT to try this recipe. If you don’t have an ice cream machine, get the heck on that! You will not be sorry. This ice cream alone would make it all worth it. It’s fully loaded with tons of goodies to make every bite as delicious as ever. Do. It.

White Chocolate Wonderful Ice Cream

2 cups heavy cream

1 1/2 cups milk (any type is good, I always use skim)

1 cup  plus 3 Tablespoons White Chocolate Wonderful peanut butter

3/4 cup white sugar

1 1/2 teaspoons vanilla

3/4 cup white chocolate chocolate chips

1/2 cup mini peanut butter cups (I used the minis from Trader Joe’s)

  1. In bowl, mix White Chocolate Wonderful peanut butter and sugar until thoroughly combined using a whisk. Mix in milk slowly until incorporated. Stir in vanilla and 2 cups of heavy cream. Pour into ice cream maker and freeze according to manufacturer’s directions.
  2. Once there is just about 5 minutes left for the ice cream to be in the ice cream maker, mix in mini peanut butter cups and white chocolate chips. When ice cream is done in ice cream maker, pour ice cream in airtight container and finish freezing process in freezer. Enjoy!
Random Fact of the Day: Boeing planes fly 17 million miles daily- approximately the distance of 35 round trips to the moon.
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