Food & drink
2 Ingredient Strawberry Fudge
Strawberry frosting &
White chocolate chips
Chocolate Chip Cookie Dough Cake
This is a blog with recipe links and directions. She adapted several recipes to make this cake. Looks so purdy!
2 Ingredient Strawberry Fudge
Strawberry frosting &
White chocolate chips
2 Ingredient Strawberry Fudge
Strawberry frosting &
White chocolate chips
Holiday Biscotti from Shawnda
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
2 Tbsp vegetable oil
2 tsp. Amaretto or almond extract
1 cup shelled raw unsalted pistachios
1 cup dried cranberries
3/4 cup high-quality white chocolate chips (for biscotti)
8 oz high-quality white chocolate (for dipping)
Preheat oven to 350°F. Line large baking sheet with parchment paper.
Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract or Amaretto liquor in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried cranberries, and 3/4 cup chopped white chocolate by hand. Divide dough in half and form into two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing for even thickness. Logs may look slightly lumpy, but try to make the top as smooth as possible by pressing the cranberries and pistachios into the dough.
Bake logs until lightly browned, about 30 minutes. Cool logs on sheet for a minimum of 30 minutes. Reduce oven temperature to 325°F. Carefully transfer logs to cutting board and slice about 1/2-3/4-inch thick. Place them back on the same baking sheet with parchment paper (I used the same sheet) standing biscotti upright, spacing about 1/4 inch apart, in 3 rows. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Allow to cool completely on baking sheet.
Line another large baking sheet with parchment paper. Place remaining chopped white chocolate in medium glass bowl. Microwave on a low temp for 30seconds at a time, until smooth. Dip one end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes.
**Makes 2-3 dozen**
Chocolate Eclair Cake
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Directions
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
this cake is UN.BE.LIEVABLE.
This looks Yummy!! Satisfy your chocolate and vanilla guests
this cake is UN.BE.LIEVABLE.
This looks Yummy!! Satisfy your chocolate and vanilla guests
CINNAMON FRENCH TOAST BAKE FROM PILLSBURY
http://ohmysugarhig
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