The Black Teapot

December 17, 2011

White Chocolate Cranberry Chunk Cookies

Filed under: Chocolate, Cookies — blackteapot @ 4:14 am

1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup roughly chopped macadamia nuts
1/2 cup dried cranberries
1 cup white chocolate chunks

Preheat oven to 375*F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

Add nuts, cranberries, and white chocolate, stirring just to combine. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake until edges are golden, and cool on wire rack.

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Chocolate Candy Cane Cheesecake

Filed under: Chocolate, Desserts — blackteapot @ 3:46 am
  • 1 1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • 1/3 cup whipping cream
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups semisweet chocolate chunks
  • 1/2 cup coarsely crushed hard peppermint candies
  • 3/4 cup whipping cream
  • 1 1/2 cups semisweet chocolate chunks

Combine Oreo crumbs, melted butter and first amount of sugar; stir well. Press mixture firmly on bottom of a lightly greased 9″ springform pan. Bake at 325° for 12-15 minutes. Let cool.

Beat cream cheese at medium-high speed with an electric mixer until smooth. Gradually add sweetened condensed milk, beating until blended. Add 1/3 cup whipping cream, sugar, flour and vanilla, beating until blended. Add eggs, 1 at a time, beating until yellow disappears. Stir in chocolate chunks and crushed candies with a wooden spoon or spatula.

Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is slightly wiggly. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.

Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes, and garnish with soft candycanes or peppermint bark. Store in refrigerator.

May 20, 2009

Chocolate Truffles

Filed under: Chocolate, Desserts — blackteapot @ 4:50 am

chocolate truffles

Preperation Time: 2 hours total

Makes: 30-35 truffles

Ingredients:

  • 10oz semisweet chocolate, chopped finely
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup
  • 1/2 cup liquor (Amaretto, Grande Marnier, Frangelico, ect)
  • 1/2 cup dutch process cocoa powder
  • finely chopped nuts
  • finely shredded unsweetened coconut

 

Heat cream and corn syrup on medium heat until hot but not boiling. Remove from heat and add chopped chocolate, stiring until smooth. Stir in butter and liquor.

Pour into an 8×8 baking dish. Refrigerate for at least an hour, or until well set.

Using a melon baller scoop set chocolate mixture onto a baking sheet lined with parchment paper. Return to refrigerator for another 30 minutes.

Place cocoa powder, nuts and coconut each into bowls and set aside.

Remove truffles from fridge and roll into balls. Roll each truffle with desired coating. Refrigerate for another 30 minutes to set.

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