I’m sure I tell y’all this every year but Valentine’s Day is my favorite holiday. I love any excuse to put hearts up in every room of my house. And this year is even more exciting for me because I finally have a kid in school which means I finally have an excuse to buy those cute little cards. I don’t even know if my kid’s class is exchanging Valentine’s cards but you better believe I bought some as soon as they appeared on the shelves of my store. Because, lord knows, the last thing I need is for Walmart to run out of Power Rangers cards.
The only thing I’m not a big fan of on Valentine’s Day is cooking. I definitely believe in going out or getting McDonald’s or having my husband cook. Anything to get out of cooking and doing dishes on the big day. I did want to share this quick treat though because it’s so simple and so yummy.
It’s just like traditional muddy buddies but you use white chocolate instead of milk chocolate. Then once everything is good and coated in powdered sugar, you toss in some M&Ms and cute Valentine’s Day sprinkles.
Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
In serving bowl, mix both cereal mixtures. Store in airtight container.
You know the only thing better than peppermint white hot chocolate? Pink peppermint white hot chocolate!
This time of year my Starbucks drink of choice is the peppermint white mocha which is pretty much the best thing ever but when I’m not feeling coffee, I go for the peppermint white hot chocolate but their version has nothing on this pretty pink one!
Before Nicole and I started this Thirsty Thursday thing I had no idea hot chocolate was so easy to make from scratch but seriously, if you haven’t done it, you need to. I’m always so disappointed in the white hot chocolate mixes but this homemade version makes up for it.
If you’ve been reading for a couple years (bless you) you might remember when I went to NYC with I Can’t Believe It’s Not Butter for a recipe contest. We were asked to create a holiday-ish recipe and I had my heart set on a white chocolate peppermint brownie but couldn’t get it to work. The white chocolate just didn’t melt well for me and after 5 or 6 failed attempts I ended up giving up and doing a regular brownie.
Well, recently Tracey made some white chocolate brownies and said that the key was to not let the white chocolate get too hot. It was a total duh! moment for me and I immediately put white chocolate chips on my grocery list because I had been wanting to make these Butter Brownies forever!
The name is kind of deceiving – I mean, they do have butter in them but they’re really white chocolate brownies. They are fantastic and amazing and if you love white chocolate and almond extract, you will have trouble not eating the entire pan. I would say the texture of them is closer to a blondie than a brownie but I only used 1 jumbo egg – if you substitute 2 large eggs like the recipe says, I bet you’d get a softer bar.
To melt the white chocolate without overheating it, I melted the butter and then poured that over the white chocolate. That way the chips were never really over the heat source (double boilers even failed me with the white chocolate). It worked perfectly! And you better believe I’ll be doing a white chocolate peppermint brownie win the holidays roll around again!
1 jumbo egg, room temperature (can substitute 2 large eggs)
½ teaspoon almond extract
Preheat your oven to 350F. Line an 8×8-inch baking pan with parchment or spray with oil.
In a small bowl, sift together the flour, baking powder, and salt, set aside.
Put the white chocolate chips in a heat-proof bowl.
Put the butter and sugar in a saucepan over low heat until the sugar has dissolved. Pour this mixture over the white chocolate chips; let stand for about 2 minutes. Use a rubber spatula to stir and make sure all the white chocolate chips melt. Let cool slightly before proceeding.
In a large mixing bowl, whisk the egg and extract together. Slowly whisk in the cooled chocolate mixture into the egg mixture. Add the dry ingredients and mix until just combined.
Pour batter into the prepared pan and use a spatula to spread it to the edges. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool slightly before slicing.
These are by far the cutest and easiest Halloween treats ever! 3 ingredients – Oreos (the Halloween ones taste better), white almond bark, and M&Ms. That’s it. My kids went absolutely crazy over them and even my husband was impressed at the cuteness factor.
If you make one Halloween treat, make it this one. Because how can you go wrong with white chocolate covered Oreos?!
Melt ¾ of the white almond bark according to package instructions.
While the bark is melting, stick lollipop sticks through the cream filling of the Oreos. You want the stick to go almost all the way through the cookie.
Once the bark has melted, remove it from the heat and take 1 cookie at a time and, over the bowl of bark, spoon the chocolate on the cookie. (You can dip it but you risk getting crumbs in the chocolate.) Make sure the cookie is coated and the gently tap the lollipop on the sude of the bowl to remove the excess. Place on wax paper and stick M&Ms on where the eyes should go. Continue with all the cookies. Allow them to cool completely before “”wrapping”" the mummies.
Melt the remaining almond bark. Once melted, remove from the heat and allow to cool for a few minutes. You just want it to thicken up slightly so it doesn’t run right out of your pastry bag. Once it’s cooled a bit, spoon it into a pastry bag fitted with the tip of your choice (or a ziploc bag – just snip a corner off once you have it filled!). Drizzle the chocolate over the cookies to make them look like cute little mummies! Allow them to cool completely before serving.
Every once in a while I find a recipe that needs to be made right away. This was one of those. I found the recipe and within hours it was cooling on top of my stove.
I’m not really sure what a congo bar is – it’s pretty much a blondie. Maybe a little more cake-like than your average blondie, but a blondie nonetheless. Most congo bar recipes I found called for chocolate chips but I went with white chocolate because I love the combination of white chocolate and coconut. If you prefer the regular stuff, I’m sure it would be just as delicious.
Another great thing about this recipe is that it’s the first recipe where I haven’t had to double the vanilla! I double the vanilla (and salt!) in almost every cookie or bar I make but these guys call for so much that doubling it would have been insane, even for me.
If you’re looking for a quick, easy, and delicious treat to make today, these are perfect. I’m already looking for another excuse to make them!
Preheat oven to 350F. Line an 8 x 8 baking pan with parchment or aluminum foil. Spray with oil.
Combine flour, baking powder, and salt. Set aside.
Beat butter and brown sugar together until combined. Add egg and vanilla; mix well. Pour flour mixture into butter mixture and stir until just combined. Use a spatula to gently fold in white chocolate chips, walnuts, and coconut. Pour mixture into the prepared pan.
Bake for 20 – 24 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire cooling rack. Remove by pulling on side of parchment or aluminum foil. Cut into squares and serve.