White chocolate ___________ . (any recs?)

Can anyone recommend a recipe using white chocolate? I inherited about a pound of the stuff, and quite frankly...I'm not a fan of the stuff. I'd like to make up a batch of something yummy to bring to a party tomorrow, if possible. Any tried & true white chocolate recipes? Please, do share & TIA.

White Chocolate-Raspberry Cake

1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
1/2 cup (1 stick) butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting
2 Tbsp. seedless raspberry jam
1 cup raspberries

Recipe


PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.

BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.

Size It Up
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

Marbled White Chocolate Raspberry Cake
Prepare batter as directed. Remove 1 cup of the batter; place in small bowl. Stir in 2 Tbsp. seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter evenly into prepared pans. Drop spoonfuls of the pink batter over plain batter in each pan; swirl with small knife for marble effect. Bake and frost as directed.

VANILLA PEANUT BUTTER SUPREMES



100 single square saltine crackers
1 sm. jar peanut butter
About 2 1/2 c. sweet white chocolate

Spread peanut butter between two saltines as to make a sandwich. Melt chocolate in microwave. Dip saltine sandwich in chocolate. Cool until set.

Almond Bark


1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9?inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size peices. Makes (approx.) 1 1/2 lbs.

White Chocolate Cake

White Chocolate Cake


Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk

1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla

Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.

White Chocolate Icing

In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.

Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.

Mama Mangia, you have some great recipies. That vanilla peanut butter one sounds so tasty.

I like white chocolate bark - you could swirl it with dark chocolate too. Or chop the chocolate into chunks and use it in cookies with macademia nuts.

I LOVE white chocolate. You are so lucky to have alot of it. the Rasberry cake sounds SOO good. mouth is watering now.

Hot White Chocolate

I adore white chocolate! Hope you'll enjoy some of the following.

1/4 lb White chocolate
1/4 c Brandy or rum
1/4 ts Vanilla extract
2 Egg yolks
1 pt Milk

Place chocolate, brandy and vanilla in the top of a double boiler filled
with boiling water, place over medium heat and cook until chocolate is
melted. Remove from heat, but leave melted chocolate in the double boiler.
Add the yolks and mix until incorporated. Meanwhile, place milk in a small
pot over medium heat and scald it. Immediately remove from heat and slowly
pour over the melted chocolate, stirring constantly. Pour into mugs and
serve immediately.

White Chocolate Cupcakes

Fine-crumb white chocolate cupcakes are topped with thick swirls of
white chocolate buttercream.

Cupcakes Icing
3 ounces finely chopped white 8 ounces finely chopped white
chocolate chocolate
1/4 cup milk 1 cup sugar
1/2 cup heavy (whipping) cream 2 tablespoons cornstarch
1/2 teaspoon vinegar 1/2 cup boiling water
1/2 pound unsalted butter, at room 3/4 pound unsalted butter, at
temperature room temperature
1 cup sugar
2 large eggs, separated, at room
temperature
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt


Make the cupcakes:

1. Position a rack in the middle and preheat oven to 350 degrees F.
Line 16 muffin cups with paper baking cups.
2. In a double boiler over hot-not simmering-water, melt the white
chocolate, stirring frequently. In a heavy small saucepan over
medium-high heat, bring the milk to a boil and beat it into the white
chocolate. In a small bowl, combine the cream and vinegar; set aside.
3. Using an electric mixer set at medium speed, cream the butter
and sugar in a large bowl until light and fluffy. Beat in the egg
yolks one at a time, beating well after each addition. Stir the white
chocolate mixture into the butter mixture.
4. Into a medium bowl, sift the flour, baking soda, and salt. Beat
the flour mixture into the white chocolate mixture, alternating with
the cream mixture, until smooth.
5. In a grease-free medium bowl, using an electric mixer set at low
speed, beat the egg whites until they start to foam. Gradually
increase the speed to high. Continue beating until the egg whites
form stiff peaks. Fold one-fourth of the beaten egg whites into the
white chocolate mixture to lighten it; fold in the remaining egg
whites.
6. Spoon an equal amount of batter into each of the 16 cups and
bake until a cake tester comes out clean and the cupcake tops are
golden, about 25 to 30 minutes. Transfer the cupcakes in the pan(s)
to a wire rack to cool for 5 minutes. Remove the cupcakes in their
paper baking cups from the pan(s) to finish cooling on the rack.

Make the icing:
7. In a heavy large saucepan, combine the white chocolate, sugar,
and cornstarch. Add the boiling water and stir until thickened over
low heat. Cool to room temperature.
8. Using an electric mixer set at medium speed, cream the butter in
a large bowl until light and fluffy. Gradually beat in the white
chocolate mixture and continue beating until smooth. Using a metal
spatula, spread some frosting on top of each cupcake. Refrigerate
until the frosting sets and then loosely cover the cupcakes. Store in
the refrigerator and bring to room temperature before serving.

Do ahead: The cupcakes can be made up to 1 day in advance or frozen
up to 1 month.

White Chocolate Lemon Cake

This is the cake my Hubby always requests for his Birthday.



"A light cake which is sandwiched between tart lemon curd and frosted
with white chocolate. Garnish with lemon slices and fresh berries."

For one 9-inch cake, 10 servings, you will need:

Cake:

2 1/4 cups all-purpose flour
1 2/3 cups granulated sugar
2/3 cup butter, softened
1 1/4 cups lowfat milk
3 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
5 egg whites

Frosting:

12 oz. white chocolate, melted
1/4 cup butter, melted
1 tsp. vanilla
1 cup powdered sugar
2 or 3 Tbsp. milk

Lemon Curd:

1 cup granulated sugar
Juice of 4 lemons
Rind of 2 lemons
1/2 cup butter
3 large whole eggs
3 large egg yolks


Preparation:

1. For curd, combine sugar, lemon juice, lemon rind and butter in a
saucepan. Cook over low heat until butter has melted. Cool slightly.
2. Whisk whole eggs and egg yolks lightly in a heavy saucepan. Add
lemon mixture to eggs, whisking over low heat until thickened. Cool.
3. Beat together ingredients for cake, except egg whites, with an
electric beater on medium speed for 30 seconds. Beat on high 2
minutes.
4. Beat in egg whites. Pour batter into 2 greased and floured cake
pans.
5. Bake at 350 degrees F. for 30 to 35 minutes. Cool for 10 minutes.
Remove from pans.
6. Spread lemon curd over one layer of cooled cake. Top with second
layer. Reserve leftover lemon curd.
7. Beat together butter and chocolate for frosting until light and
creamy. Add vanilla, sugar and milk. Beat until smooth. Frost top and
sides of cake. Garnish.

White Chocolate Layer Cake

"This is the kind of homey buttermilk cake that is incredibly comforting to consume. The crumb is soft, moist, and remarkably
light. It's known to disappear-along with tall glasses of milk-faster than you can say, well, "white chocolate"."

Cake
4 ounces finely chopped white
chocolate
1/2 cup boiling water
1/2 pound unsalted butter, at room
temperature
2 cups sugar
4 large eggs, separated, at room
temperature
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Icing
6 ounces finely chopped white
chocolate
3/4 pound cream cheese, at room
temperature
3 tablespoons unsalted butter, at
room temperature
3/4 teaspoon vanilla extract
2 1/2 to 3 cups confectioners' sugar, or
to taste

Make the cake:
1. Position the racks in the upper and lower thirds and preheat oven to 350 degrees F. Lightly butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with parchment paper. In a double boiler over hot-not simmering-water, melt the white chocolate, stirring frequently. Beat in the water and set aside.
2. Using an electric mixer set at medium speed, cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Stir in the white chocolate mixture and the vanilla.
3. Into a medium bowl, sift the flour, baking soda, and salt together. Beat the flour mixture into the white chocolate mixture, alternating with the buttermilk, until smooth.
4. Using an electric mixer set at low speed, beat the egg whites in a grease-free medium bowl until they start to foam. Gradually increase the speed to high and continue beating until the egg whites form stiff, shiny peaks. Fold one-fourth of the egg whites into the white chocolate mixture to lighten it; fold in the remaining egg whites.
5. Pour the cake batter into the prepared pans and bake until a cake tester inserted in the centers of the pans comes out clean, about 30 to 40 minutes. Transfer to wire racks to cool for 30 minutes. Invert layers from pans onto the wire racks, peel off the parchment paper, and cool completely.

Make the icing:
6. In a double boiler over hot-not simmering-water, melt the white chocolate, stirring frequently. Transfer to a large bowl. Let stand until almost completely cool. Using an electric mixer set at medium speed, beat in the cream cheese, butter, and vanilla. Add the confectioners' sugar, a little at a time, to make an icing consistency.
Assemble:
7. Place a cake layer on a serving platter. Spread one-fourth of the icing over the cake layer. Top with the second layer and spread with one-fourth of the icing. Top with the third layer and evenly frost the top and sides of the cake with the remaining frosting, swirling decoratively. Refrigerate. Bring to room temperature before serving.

Do ahead: The unfrosted layers can be frozen up to 1 month. The frosted cake can be made and refrigerated up to 2 days in advance.

Makes 8 to 10 servings.

White Chocolate Shortbread

Title: White Chocolate Shortbread
Keywords:Shortbread, White Chocolate

4 1/2 ounces coarsely chopped white
chocolate
1/2 pound unsalted butter, at room
temperature
1/2 cup firmly packed dark brown
sugar
1 cup plus 2 tablespoons flour, sifted

1. Position a rack in the center and preheat oven to 400 degrees F. Lightly butter a 9-inch pie pan. Using a food processor fitted with a metal blade, chop the white chocolate using on-off pulses, until it resembles coarse meal.
2. Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth. Beat in the flour. Stir in the chopped white chocolate.
3. Pat the dough evenly into the prepared pan. Using the tip of a sharp knife, score the dough into eight equal triangles.
4. Bake the shortbread until light golden in color, about 30 minutes. Transfer in the pan to a wire rack to cool slightly. Remove the shortbread from the pan and cool completely on the wire rack. Store in an airtight container at room temperature.

Do ahead: The shortbread can be made up to 2 weeks in advance, or
frozen up to 1 month.

White Chocolate and Raspberry Cheesecake

Serves 8 - 12

Preparation :15 Cook :45 Stand 1:00 Total 2:00

It's better to give out this recipe to your friends after serving it or they might just not leave. Really!

1 pound cream cheese, softened
1/3 cup sugar
3 each eggs, large
2 tablespoons lemon juice, fresh squeezed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups sour cream
8 ounces white chocolate, softened in the microwave
4-5 ounces seedless red raspberry jam, microwave until fluid
1 each GRAHAM CRACKER CRUST, Recipe below

Preparation:

Preheat oven to 350 degrees. Make the graham cracker crust mixture listed below and line the bottom and partial sides of a 10-inch spring form pan. Set aside.

Cream the cream cheese and sugar in a mixing bowl until smooth and light, about 3 minutes at medium speed. Add eggs one at a time until just blended in. Add lemon juice, vanilla, salt and whip until just blended. Add sour cream and blend until just mixed well. Add white chocolate that has melted until just smooth when stirred with a fork, and blend in. You have done well !!! Taste the batter as a reward.

Pour the batter into the crust-lined pan. If you have a squirt bottle or a pastry bag with a small circular tip, fill it with the warmed (but not hot) jelly. Starting in the center of the cheesecake, squirt a thin line of the jelly in a tight circular pinwheel pattern until you reach the edge of the pan. You should have about a half-inch between the lines in the circle.

Here is the part where you make the cheesecake beautiful! Take a thin bladed knife and starting in the center of the cheesecake, draw four lines from the center to the edge of the pan, basically quartering your cheesecake (making sure not to cut to deeply into the batter). You'll have to wipe the knife clean between each stroke. You'll know what to do with the wiped batter!

Now, take the knife and draw it from the edge of the pan to the center, between the lines you made previously. See how it pulls the jelly into a beautiful pattern. No one will believe that you made it yourself.

Place the pan into water bath about 1 inch deep and cook in your preheated oven for 45 minutes. After 45 minutes shut off the oven. DO NOT open the oven door!!! Leave the cake in the shut down oven for exactly 1 hour. Remove and chill thoroughly overnight before cutting.

Chunky White Chocolate Macadamia Nut Cookies

Chunky White Chocolate Macadamia Nut Cookies

Yield: 30 Cookies

Ingredients:

1 cup plus 2 tbsp. all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 lg. egg
1 tsp. vanilla
9 oz. white chocolate with almonds coarsley chopped
1 cup macadamia nuts coarsely and chopped

Preparation:

Position two racks in top and bottom thirds of the oven and preheat to 375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and salt. In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the flour mixture until just combined. Stir in the white chocolate and macadamia nuts.

Using 1 tbsp. dough, roll dough into a ball between the palms of your hands. Place the ball on the cookie sheet, leaving 1 inch between the cookies. Repeat for each cookie. With moistened palm, slightly flatten the cookies. Bake 9-12 minutes, until lightly golden. Transfer the cookies to a wire rack and cool completely.

Chocolate - mmmmmmmmmmm - everybody's friend!!!

I'm just a chocoholic!!! And proud!!!

Try melting the chocolate and dipping pretzel twists in it. Place on wax paper to dry. These are delicious. I use a meat fork to dip the pretzels with.

I make chocolate covered "everything"! Of course - everything is better with chocolate on it!

lol....i agree