white chocolate

White Chocolate Key Lime Pie

By in Creamy, Easter, Pastries, Sweets 26 Comments Tags: , , ,

white chocolate key lime pie

Is anyone else as giddy as me that today’s the first day of spring? I’m absolutely ecstatic! That means all this gorgeous weather we’ve been having here in New York isn’t just a cruel prank. It’s actually the start of something awesome!

Me and the kids have been going to the rooftop, kicking up our heels and drinking in the sunlight. We’ve been going to the playground in our t-shirts, having barbecues, eating ice cream and making no-bake desserts that slap you in the face with how springlike they are.

Yay spring! As my son is so fond of saying, “goooo-job” spring, “goooo-job”. I’m happy to see your smiling face.

White Chocolate Key Lime Pie. Mmmm. The first words out of my mouth when I tried this were, “oh goodness, that’s good.” I may have said it out loud, while I was by myself. I may even have skyped my hubby to tell him how good it was and that he’d better hurry home so we could have it with lunch. And while we’re at it , it might have taken every ounce of my strength to resist another bite until after I’d finished my lunch. This is a highly probable situation.

This is so easy to make and so refreshing that I just know it’ll become a staple around here in the spring and summer. This is prime potluck and barbecue material (or even Easter, for that matter). It actually makes quite a few servings even though it’s a regular sized pie. It’s very rich – like a big citrus truffle. I think lime and white chocolate are a perfect pairing because, even though this is a rich dessert, the lime makes sure that the white chocolate isn’t too sweet and the white chocolate makes sure the lime isn’t too tart. It’s a match made in heaven, I say.

White Chocolate Key Lime Pie

You can use key limes or regular limes for this pie.

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted

Mix ingredients together in a 9-inch pie plate until evenly combined. Press evenly onto the bottom and up the sides of the pie plate. Refrigerate for 30 minutes before filling.

Pie Filling
  • 1 cup whipping cream
  • 11 oz. white chocolate chips
  • 1 tablespoon sour cream
  • 1 teaspoon lime zest
  • 1/3 cup lime juice
  • Garnish: lime slices and chopped white chocolate

Melt together cream and chocolate chips in a small saucepan set over low heat. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.

Garnish with limes slices and chopped chocolate if desired.

Serves: 12

Crust adapted from allrecipes. Filling adapted from my recipes.

White Chocolate Eggnog Cheesecake Pots

By in Christmas, Creamy, Sweets 6 Comments Tags: , , , , , , ,

White Chocolate Eggnog Cheesecake Pots

You know what Christmas treat I”ve missed most since moving to Norway? Eggnog. I”ve made my own, but so far I just haven”t found that perfect recipe. I used to practically live off the stuff when I was younger. That”s when you really knew that Christmas was on its way – when you saw cartons of Eggnog appearing beside the milk.

Since moving here I”ve become obsessed with eggnog flavoured things. I have to get my fix somehow! Hence the Eggnog Sugar Cookies and now these silky smooth White Chocolate Eggnog Cheesecake Pots.

Yes, it”s still Sugar Cookie Week but I thought for this post I”d share a dessert that”s great accompanied with some sugar cookies dippers. A little crunch with a smooth and creamy treat turns an already tasty dessert into perfection.

These cheesecake pots can be made in ramekins, mugs or small bowls and could alternatively be topped with the Lattice “Pie Crust” Sugar Cookies from yesterday”s post.

When I make sugar cookies as dippers I like to make them a little smaller than usual, so you can use them as a garnish or throw a handful beside. Use them beside any kind of creamy and smooth dessert and you”ve got yourself a perfect pairing.

White Chocolate Eggnog Cheesecake Pots

Make sure that the cream cheese and melted chocolate are as close to the same temperature as possible. If the cream cheese is too cold or the chocolate too hot, the chocolate will seize as you beat them together.

  • 3/4 cup white chocolate chips, melted and cooled to room temperature

  • 1 (8oz/250g) package cream cheese, softened to room temperature

  • 1 teaspoon rum extract

  • 1/8 teaspoon nutmeg

  • 1 cup cold whipping cream

Beat cream cheese into white chocolate until smooth. Beat in rum extract and nutmeg. Add cream and beat, just until peaks form and hold their shape when beaters are lifted. Spoon into serving dishes. Cover and refrigerate for at least 2 hours before serving. Top with additional nutmeg before serving, if desired.

Serves: 6-8

Three No-Bake Easter Treats

By in Candy, Chocolate, Cookies & Bars, Easter, Sweets 81 Comments Tags: , , , , , , , , , , ,

No-Bake Easter Treats

Holidays are all about getting together with family and friends, making memories and eating good food. The oven is jam packed with roasting hams and tasty casseroles. It’s nice to get a few things done before the big day as well as give the oven a much needed break.

Make sure to keep your meals simple so you can truly enjoy this Easter holiday. Nothing is more disappointing then working so hard that you’re not able to enjoy the holiday itself.

These recipes will help to make your lives a little easier and keep the kids busy while you make some last minute preparations in the kitchen. They are simple, quick and best of all, tasty. Freeing you up to do more important tasks and having one less thing to make the day stressful.

I made these Chocolate Dipped Rice Krispie Eggs for the first time last year when I went back to spend Easter with my family. It was my Mom’s brilliant idea and they were such a big hit (especially with the kiddos) that I knew I had to share them with you. They can be packaged into colorful egg cartons to give away as gifts or serve them in egg cups for an extra special breakfast treat (I won’t tell).

These ones were made with the leftover Strawberry Marshmallows I had stored away in the freezer. That brought them to a whole other delectable level. Chocolate dipped strawberry anything is a winner in my book!

Kids can: Dip the eggs in chocolate and sprinkles.

Chocolate Dipped Rice Krispie Eggs

  • 1/4 cup butter
  • 40 large marshmallows (5 cups mini or 250g)
  • 1/2 tsp. vanilla
  • 6 cups rice krispies
  • 6 oz. baking chocolate
  • sprinkles
  1. Melt butter and marshmallows over low heat. Stir in vanilla. Remove from heat and add rice krispies. Stir until equally incorporated.
  2. Using a greased 1/4 cup measuring cup, scoop out some of the mixture and form into an egg. Set aside and repeat until all of the mixture has been used up.
  3. Melt chocolate. Dip the tops into chocolate, then into sprinkles.
  4. Store covered at room temperature for up to two days. Freeze for longer storage.

Makes: 24

* If you don’t want to go through the work of making the eggs. You could put the mixture into a greased 9×13 pan. Once it has set up, cut into bars and dip away. Still festive, less work.

* Dampen your hands with water before forming to stop the mixture from sticking to them.

Print recipe

My mom made these Un-Baked Cookies often when I was growing up, so they hold a certain youthful charm that puts me in the Easter mood. The idea to make them into nests came from an entry in a Taste of Home competition last year. I thought it was such a cute idea that I just had to adapt it with my mothers recipe.

Kids can:  Fill the nests with coconut and eggs.

Un-Baked Cookie Nests

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 3 cups rolled oats
  • 4 Tbsp. cocoa powder
  • pinch salt
  • 1 cup coconut
  • 1 tsp. vanilla
  • mini chocolate eggs and coconut, for decorating.
  1. Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes.
  2. Remove from heat and stir in remaining ingredients until well incorporated.
  3. Spoon into lightly greased muffin cups (or use un-greased silicone muffin cups for easier removal). Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden.
  4. Using a knife, loosen the edges and gently pop out the nests.
  5. Store covered at room temperature for up to two days. Freeze for longer storage.
  6. To decorate: sprinkle with coconut and fill with mini eggs.

Makes: 12 large

* For a super cute alternative you could form these in mini muffin cups.

* If you would like to tint the coconut a certain color simply place it in a resealable plastic bag along with a few drops of food coloring. Massage and shake until evening distributed.

* You could use jelly beans or chocolate covered almonds for a different variety of eggs.

* To make the regular cookies simply drop the mixture by spoonfuls onto wax paper and allow to firm up.

Print Recipe

Lemon sings of spring and sunshine, reminding me of the new life around the corner and making it the perfect Easter accompaniment. These lemony truffles are a cinch to make and have such a wonderful velvety texture. Packaging them into pretty boxes turns them into the perfect hostess gift.

Kids can: roll into balls and coat in icing sugar.

White Chocolate Lemon Truffles

  • 1 cup white chocolate
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. heavy cream
  • pinch salt
  • 1 tsp. lemon extract
  • icing sugar, for dusting
  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

* Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty.

* If you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.

Print Recipe

What simple recipes do you include in your Easter menu to help de-stress the day?

Cannoli Christmas Trees

By in Christmas, Creamy, Daring Bakers, Pastries, Sweets 43 Comments Tags: , , , , , , , , ,

Cannoli Christmas Trees

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

If you know me well, then it is no secret that I am a bit of a Christmas fanatic.  I know it may seem strange for someone my age to get so excited about Christmas, but who can resist all those warm and fuzzy feelings that are invoked at Christmas time? I feel like a child again when the first snow falls,  reminding me of the love and warmth that  surrounds you when  you spend time with the ones you love.  It is irresistible to me and I can”t help but get excited. A holiday dedicated to peace, joy and love. What could be better?

This year I get to go home for Christmas. In fact, I am already here. I was not able to bring my camera equipment  with me so things are going to be looking a little different around here over the Christmas Holidays. But, not to worry, there will be lot”s of goodies to go around with the “Dear Mrs. Claus” post sshowing up on Mondays, featuring all of your wonderful Christmas recipes. (If you are interested in submitting your Christmas photos visit this post) And, I will be doing Christmas interviews with some of my favorite bloggers.  In the New Year I will be up and running again with my photos and recipes, but for now I thought it quite fitting to share the love and goodies from other bloggers. That”s what the season is all about right?

Being that I will not be able to post all the Christmas recipes that are spinning around in my head, I could not resist squeezing one in before I left for home and the Daring Bakers Challenge provided the perfect opportunity. Therefore, traditional Cannoli became Cannoli Christmas Trees. They are layered with raspberry, white chocolate and pistachio ricotta fillings and spruced up (ha) with icing sugar snow and pomegranate lights. I think they”re pretty cute. And, tasty too. :)

I made my own ricotta for this challenge and have linked to the recipe below. I use this recipe often as it is so simple to make and I find it cheaper and fresher then store bought. It is also helpful because you can make the amount needed so there is no waste.

I hope you all have a wonderful Christmas Season and are able to sit back, relax, and enjoy time with ones you love.

Christmas Tree Cannolis 35

Cannoli Christmas Trees

  • cannoli stars (large and small)

  • raspberry ricotta filling

  • white chocolate ricotta filling

  • pistachio ricotta filling

  • pistachios, chopped

  • icing sugar

  • pomegranates

  1. Place one large cannoli star onto serving plate. Top with raspberry ricotta. Top with another large star and add a dollop of white chocolate ricotta. Top with one more large star and top that with  pistachio ricotta. Sprinkle with additional chopped pistachios and stick a small cannoli star into the ricotta point side down.

  2. Sprinkle with icing sugar and pomegranates if desired. Serve immediately.

Cannoli Stars

  • 2 cups flour

  • 2 Tbsp. sugar

  • 1 tsp. unsweetened cocoa powder

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. salt

  • 3 Tbsp. olive oil

  • 1 tsp. white wine vinegar*

  • 1/2 cup wine (Marsala is what is traditional used)*

  • Vegetable or any neutral oil for frying (2 inches deep)

  1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

  2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour work surface and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 4 inch star shapes as well as 2 inch star shapes. Cover with a damp towel and let sit for several minutes to help keep the dough from shrinking.

  3. In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches. Heat the oil to 375°F (190 °C), or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels.

  4. Dock the cannoli with a fork, making sure to go all the way through. This is to avoid the cannoli from puffing up in the centre. Carefully lower a few of the cannoli stars into the hot oil. Do not crowd the pan. Fry until lightly golden, about 2 minutes, turning them so that they brown evenly. Remove to paper towel lined tray to cool.

* I substituted the wine with apple juice and upped the vinegar to 1 Tbsp to make up for the lost acidity.

Raspberry, White Chocolate & Pistachio Fillings

  • 1 cup dry ricotta (or half this recipe)

  • 2/3 cup icing sugar

  • 1/2 tsp. cinnamon

  • 1 tsp. lemon zest

  • 1 cup whipping cream

  • 2 Tbsp. each, chopped pistachios, chopped white chocolate, crushed raspberries

  1. Cream together ricotta, sugar, cinnamon and zest until smooth.

  2. Whip cream to soft peaks and fold into ricotta.

  3. Divide into 3 bowls. In one bowl fold in pistachios, in another fold in white chocolate, and in last fold in raspberries.

* If you want more vibrant colors feel free to add some food coloring.

* You can use fresh or frozen (and thawed) raspberries for this filling.

Print Recipe

Christmas Tree Cannolis 13 (1)