I recently discovered my old diary from 1992-1994. I was in 8th grade around that time. As I read through every entry, I was blown away; I couldn’t believe I wrote the things I did! Continue reading
In case you hadn’t noticed, I kind of have a thing for matcha. If you don’t know what matcha is, I can sum it up by saying that it is simply finely ground green tea. Continue reading
Can you believe Halloween is just around the corner? It certainly doesn’t feel like it’s been a full one year since the last one. I could swear that time is speeding up. Just for the time it takes you to read this post, I’d like to take you back in time to last year’s Halloween. Continue reading
My family and I have lived in our house for nearly 19 months now, but we’ve never actually lived here in Spring. Continue reading
With all the excitement I’ve had receiving entries for my Mystery Box Cupcake Challenge, I had forgotten that I wanted to post about the peanut butter cupcakes with white chocolate frosting that I had made last week! I got the inspiration for these cupcakes when I made these peanut butter cookies and added white chocolate chunks to the cookie dough. It was a really nice combination. I just had to make a cupcake out of it.
My recent macaron challenge with Samantha of Sweet Remedy has sent me on a macaron whirlwind, and like so many other food bloggers, I have officially caught the macaron bug. Continue reading
As we’re waiting for the final verdict on December’s Cupcake Hero challenge, I thought I’d post about these cupcakes that my daughter and I made shortly before we left the US. What makes these cupcakes extra special is that they were completely made up by my 4-year-old daughter.
One night as I was putting her to bed she told me she wanted to make her own cupcake. I asked her what kind of cupcake did she want to make. She said she wanted a vanilla cake, pink raspberry frosting, a cherry on top and a piece of white chocolate. I promised her I’d help her make them.
Running short on sweets, I had to think of something to bake today. There has been a recipe on the back of every single Ocean Spray Craisins bag I have gotten recently that has really held my interest. The oatmeal cranberry white chocolate chunk cookies.
Don’t be fooled by this average-looking cookie with an incredibly long name. They are super easy to make, and taste absolutely incredible. They became an instant family favorite within just 30 minutes out of the oven.
Oatmeal Cranberry White Chocolate Chunk Cookies
View printable PDF
Adapted from Ocean Spray brand CraisinsIngredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chipsMethod:
Preheat oven to 375ºF.Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
I love how the moistness of the cookies make the dried cranberries softer, and fresh from the oven the white chocolate is yummy and gooey (I used a Ghirardelli white chocolate bar). This is a cookie with a soft inside and a crunchy outside. I was really surprised at how delicious these are; we’ll definitely be making these again!
I’m not a huge fan of limes, but I could not resist this recipe for key lime cupcakes with white chocolate and coconut frosting.
The other thing I did differently was toast the coconut. I did this because I felt that the toasted coconut would look nicer on the white frosting.
And, I could not get heavy whipping cream for the frosting at my store, so I went in search of a white chocolate frosting recipe that called for the ingredients that I did have. I found this one, and while it did taste fine, it melted quickly and I had to store the frosted cupcakes in the refrigerator.
I found that the zesting and juicing of the tiny limes took a bit of extra time than the average cupcake, but felt that it was worth it in the end. This is definitely a recipe I will make again (hopefully with normal buttermilk and the original frosting recipe!).