WHITE CHOCOLATE SKILLET COOKIE WITH BANANAS AND PRETZELS
Provided by Eric Greenspan
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the cookie: Position an oven rack in the lowest position in the oven and preheat to 375 degrees F. Thoroughly grease a 10-inch cast-iron skillet with butter (or use a stainless-steel skillet coated with nonstick vegetable oil spray).
- Mix the brown sugar, granulated sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment until no large lumps remain, about 1 minute.
- Stir together the egg and vanilla in a large bowl. Fold in the banana and white chocolate. Combine the flour and baking soda in a separate large bowl until thoroughly combined. Add the egg mixture and butter mixture to the flour mixture and thoroughly combine. Fold in the pretzels until evenly distributed.
- Scrape the batter into the prepared skillet and pat into an even layer with damp hands so the batter extends to the edges of the skillet.
- Bake until the outer edges are browned and slightly puffed, 20 to 25 minutes (15 to 18 minutes for stainless steel). Let cool.
- For the whipped cream: Beat the heavy cream and peanut butter in a large cold mixing bowl with an electric mixer until it starts to thicken, about 1 minute. Gradually beat in the powdered sugar, then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), 3 to 4 minutes.
- Slice and serve the cookie with the whipped cream.
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
WHITE CHOCOLATE COCONUT BANANA SNACK CAKE
Make and share this White Chocolate Coconut Banana Snack Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
- Add bananas and combine.
- Add powder, soda, salt and flour. Combine well.
- Fold in chocolate and coconut.
- Pour into a greased or sprayed 9"x13" pan.
- Bake at 350F for 30-40 minutes.
Nutrition Facts : Calories 174.9, Fat 8.6, SaturatedFat 6, Cholesterol 28.3, Sodium 128.4, Carbohydrate 23.2, Fiber 1.4, Sugar 12.8, Protein 2.3
WHITE CHOCOLATE-COCONUT COOKIES
Lime and coconut combine with white chocolate for a unique cookie experience.
Provided by jowolf2
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
- Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
- Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
- Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 16.8 g, Cholesterol 19.5 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 74.7 mg, Sugar 11.3 g
WHITE CHOCOLATE COCONUT BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE BANANA COCONUT STUFF
So I've been trying to eat healthy for months now, avoiding junk food, when all of a sudden I had a huge craving for something sweet. White chocolate chips were the only junk food I had in my house, so I made this recipe up. It's really rich, but I like it!
Provided by Rai5428
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt the chocolate in a small bowl in the microwave.
- Mix in the banana and coconut.
- Throw in a few sliced almonds if you feel like a bit of crunchiness.
- Eat it and enjoy!
Nutrition Facts : Calories 362.6, Fat 16.1, SaturatedFat 10.2, Cholesterol 6, Sodium 54.4, Carbohydrate 54.8, Fiber 3.3, Sugar 42, Protein 4
WHITE CHOCOLATE-COCONUT FROSTING
Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Beat butter, sugar and milk in medium bowl with electric mixer on low speed until well blended. Beat on medium speed 30 seconds.
- Add melted chocolate; beat until well blended. Stir in coconut; mix well.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 14 g, Protein 1 g
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