Yearly Archives: 2013

  • Gingerbread Blondies with White Chocolate
  • Gingerbread Blondies with White Chocolate

Gingerbread Blondies with White Chocolate

Posted on December 21, 2013
Category:

If you’re still in need of a last minute treat for the Holidays, give these Gingerbread Blondies with White Chocolate a try. They have all the great taste of a gingerbread cookie, but without all the time consuming work of cutting out and decorating shapes.

I do really love elaborately decorated cookies…but only as long as someone else is doing the decorating. I have no stamina for that sort of thing anymore. After decorating about five cookies, I’m ready to throw in the towel and just start shoving unfrosted cookies in my mouth. I want to take the shortest route possible from baking to eating. And that route doesn’t get much shorter than with these blondies. Bake ’em off in one big pan. Then slice ’em up and drizzle on a little bit of white chocolate. You’ll be eating these festive looking treats in no time!

Cheers,

Liz

Recipe slightly adapted from Martha Stewart’s Cookies

Gingerbread Blondies with White Chocolate

Yield: Makes one 9 X 13 pan

Gingerbread Blondies with White Chocolate

Ingredients

  • For the Blondies
  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. salt
  • 1 1/4 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 1/4 cups (20 tablespoons) unsalted butter, softened at room temperature
  • 1 1/4 cups packed brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 tsp. vanilla extract
  • 1/3 cup molasses
  • 1 3/4 cups white chocolate, roughly chopped

  • For the White Chocolate Drizzle
  • 1/3 cup white chocolate, roughly chopped
  • 1 tsp. vegetable oil or coconut oil

Instructions

  1. Pre-heat your oven to 350 degrees. Coat a 9 X 13-inch baking pan with non-stick spray. Then line the baking pan with parchment paper, leaving about an inch overhanging on the long ends. Spray the parchment paper with non-stick spray and set aside.
  2. In a medium bowl, combine the flour and the next five ingredients (through the cloves). Set aside. In the bowl of your mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. One at a time, add the eggs and the egg yolk, beating after each addition and scraping down the sides of the bowl with a spatula as needed. Add the vanilla extract and molasses and mix on medium speed until well combined. Slowly add the flour-spice mixture, about one third at a time, beating on low speed until combined. Stir in the white chocolate.
  3. Spread the batter evenly into your prepared pan. The batter will be very thick. Spraying your spatula with non-stick spray will make it easier to spread. Transfer the pan to your pre-heated oven and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow the blondies to cool completely in their pan. Once completely cooled, use the overhanging parchment paper to lift the blondies from their pan. Transfer to a cutting board and slice into rectangles or squares.
  4. Make the white chocolate drizzle. Melt the white chocolate with the oil, either in your microwave or in a double boiler, stirring frequently until smooth. Once the chocolate is completely melted, drizzle it over the tops of the blondies. You can do this with a spoon or with a small pipping bag or zip-closure bag. Allow the chocolate to cool and harden, then transfer the blondies to an air-tight container. They can be stored at room temperature for 5-7 days.

Notes

1. Have you tried Martha Wrap yet? It’s pretty awesome. It’s foil on one side and parchment paper on the second side. So it holds a crease just like regular aluminum foil, making it really easy to line baking pans.

https://www.floatingkitchen.net/gingerbread-blondies-with-white-chocolate/
  • Homemade Hot Cocoa Mix
  • Homemade Hot Cocoa Mix

Homemade Hot Cocoa Mix

Posted on December 16, 2013
Category: ,

It’s no secret that I love chocolate. This time of year my daily (errr…hourly?) chocolate fix often comes in the form of a piping hot mug of cocoa. It’s the perfect accompaniment to snuggles on the couch (the human or dog kind), a crackling fire and a good book…or reality TV binge. That’s real talk.

Hot cocoa made from a homemade mix just blows those store bought packets out of the water. The flavor is so much richer and more intense. It’s crazy simple to make. AND you can play with the flavors by adding cinnamon (which I do here), a dash of cayenne pepper or by using flavored chocolate morsels.

With just a few minutes of work, you’ll have a huge batch of cocoa that you can enjoy all winter long. Or you can package it up into cute little containers (I like mason jars) for a great hostess or Christmas gift. I like to give this out with a few homemade chocolate dipping spoons to make it feel extra special. Collect some old spoons at thrift stores or antique shops. Dip them in melted dark or milk chocolate, chill on a wax paper-lined baking sheet until firm, then drizzle some melted white chocolate on top and sprinkle with chopped peppermint candies or mini marshmallows. Easy peasy. And so stinking cute!

For my taste preferences, I like about 3 tablespoons of this hot coca mix combined with 8 ounces of hot milk (cow, nut or soy all work well here). But you can experiment to find out what ratio works best for you.

Cheers,

Liz

Homemade Hot Cocoa Mix

Yield: Makes about 5 cups

Homemade Hot Cocoa Mix

Ingredients

  • 1 vanilla bean
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 12 ounces bittersweet chocolate morsels
  • 4 ounces white chocolate morsels
  • 1/2 tsp. salt
  • 1 tsp. cinnamon

Instructions

  1. Using a small pairing knife, slice the vanilla bean in half lengthwise and scrape out the seeds. Save the pod.
  2. Add the scraped vanilla bean seeds and the rest of the ingredients to the bowl of your food processor with the metal blade attachment. Process the mixture in short spurts or pulses (don't run your food processor for too long at a time or you will create heat and risk melting some of the chocolate) until the chocolate is finely ground and everything is well combined.
  3. Transfer the hot cocoa mix to an airtight container (I used my biggest mason jar for this) and slip the expended vanilla bean pod into the mix. Seal and let it sit overnight (or longer) at room temperature. When you are ready to assemble your gift packages, remove and discard the vanilla bean pod. Transfer the hot cocoa mix to the gifting containers of your choice. Add a cute ribbon and a small tag with instructions for making the hot cocoa.
  4. To make a mug of hot cocoa, combine about 3 tablespoons of the hot cocoa mix with 8 ounces of heated milk of your choice and stir until well blended. If desired, top with whipped cream or marshmallows and serve with chocolate dipping spoons. Enjoy!

Notes

1. If you are planning to scale up this recipe, I recommend working in batches. My food processor was VERY full with just a single batch as written in the recipe above.

2. You can use bar chocolate instead of chocolate morsels. Be sure to chop them into smaller pieces before adding them to your food processor.

https://www.floatingkitchen.net/homemade-hot-cocoa-mix/

Send this to friend