I bake to sweeten life

Posts tagged ‘White chocolate’

Butternut Squash muffins

Butternut Squash Muffin


Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.


  • 1 cup butternut squash puree
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger extract
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ground cloves
  • 1/4 teaspoon ground all-spice
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center  comes out clean.

Yield: 16-18 muffins



White Chocolate Blondies



  • ½ cup butter, unsalted

  • 3 ounces white chocolate chips

  • 1  cup sugar

  • ½ cup brown sugar

  • 4 eggs, large

  • 1 tablespoon vanilla extract

  • ¾ cup unbleached flour

  • ½  teaspoon salt



  1. Grease a 9×9 inch baking pan with butter. Dust with flour, tap out the excess. Preheat oven to 350°F.

  2. Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool for 5 minutes.

  3. Add sugars and whisk until blended.

  4. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny. Add vanilla and whisk until mixed well.

  5. Measure the flour and salt and sift together into batter. Mix batter gently until combined and no trace of dry ingredients remains.

  6. At this point, if desired, stir in any extras like  ½ cup walnuts/pecans or chocolate chips or extra white chocolate chips.

  7. Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.

  8. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12-16 Brownies


Chocolate Chip Cookie

Chocolate chip cookie



  • 1/2 cup butter, unsalted
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon honey
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder
  • 1/8 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/3 cup white chocolate chips


  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Cream butter, sugar, brown sugar and honey together until light and fluffy.
  3. Beat in egg and vanilla. Sift over the flour, baking soda, espresso powder and salt, stir.
  4. Add chocolate chips and mix to combine well.
  5. Drop heaping teaspoonfuls of dough on prepared pans. Bake 10-12 minutes, until lightly browned.
  6. Transfer to rack to cool.

Yield: 24-27 cookies



Lemon Fudge




  • 4 oz Lemon cookie crumbs
  • 1/4 cup pecans, finely chopped
  • 3 tablespoons butter, melted


  • 1 cup granulated sugar
  • 1 1/2 cup confectionary sugar
  • 3/4 tsp. salt
  • 1/2 stick butter or margarine
  • 1 5 oz. can evaporated milk (2/3 c.)
  • 1 Jar (7 1/2 oz) Marshmallow Fluff
  • 1 teaspoon lemon extract
  • 1 12-oz. package white chocolate pieces


  1. Preheat oven to 350°F. Grease 8-inch square pan.
  2. In a medium bowl combine the cookie crumbs, pecans and butter; mix until well blended. Press into  8 inch pan.
  3. Bake in the preheated oven for 7 minutes. Cool.
  4. In large saucepan combine the sugars, salt, butter, milk and fluff. Stir over low heat until blended.
  5. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes.
  6. Remove from heat, stir in lemon extract and white chocolate until chocolate is melted.
  7. Pour onto crust and cool.

Makes about  2 1/2 pounds.

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