white chocolate brownies

I made these last night, after realizing I had a bunch of white chocolate sitting in my cupboard and hitting up my favorite foodie site...  seriouseats.com...  for some ideas!   (Thanks to JerzeeTomato for pointing me to this recipe!)

I think next time I would replace the chocolate chips with butterscotch, or better yet big chunks of white chocolate!  :o)


I've decided not to post the actual recipe, as it is not mine to post, but here is the link:



white chocolate raspberry cheesecake

This is one of my stand-by recipes for when I want to impress or spoil someone I love!  (and if I've made this for you before...  now you know how I feel!)  :o)  This could easily compete with a well known cheesecake restaurant's version, for a fraction of the price!  Oh and remember, your cooking is only as good as the ingredients you start with, so please use good quality real white chocolate!  (not the white baking chips you might be used to!)



  1 cup chocolate cookie crumbs
  3 tablespoons sugar
  1/4 cup butter, melted
  1 (10oz) package frozen raspberries
  2 tablespoons sugar
  2 teaspoons cornstarch
  1/2 cup water
  2 cups chopped (good-quality) white chocolate
  1/2 cup half & half
  3 (8oz) packages cream cheese, softened
  1/2 cup sugar
  3 eggs
  1 teaspoon pure vanilla extract

  1.  Mix together crumbs, 3 tablespoons sugar and melted butter.  Press the mixture into the bottom of a 9-inch springform pan.   Wrap the outside of the pan well with 2 layers of aluminum foil, to help prevent leaks, and place in a roasting pan.

  2.  In a saucepan, combine the raspberries, 2 tablespoons sugar, cornstarch and water.  Bring to a boil and boil for 5 minutes, or until the sauce is thick.  Strain through a mesh strainer to remove seeds.

  3.  Preheat oven to 325 degrees F, and set some water to boil for later.  In a double boiler, (or a glass bowl set over a pot of simmering water - making sure the bottom of the bowl does not touch the water), melt the white chocolate with the half & half, stirring occasionally until smooth. 

  4.  Mix together the cream cheese and 1/2 cup sugar until smooth.  Beat in the eggs, one at a time.  Blend in the vanilla and melted white chocolate.  Pour half of the batter over the crust.  Spoon 3 tablespoons of the raspberry sauce over the batter.  Pour remaining cheesecake batter into the pan and spoon another 3 tablespoons raspberry sauce over the top.  Swirl with the tip of a knife for a marbled effect.

  5.  Place the cheesecake (set in the roasting pan) in the oven and fill the pan with boiling water about half way up the side of the springform pan.  Bake for 55-60 minutes, or until it is almost set in the center, then turn the oven off and let the cheesecake sit in the oven for another hour (the purpose of this is to help prevent sinking and cracks, which do not affect the flavor, but the beauty of the cheesecake!).  Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from the pan.  Serve with remaining raspberry sauce and fresh whipped cream.

**This recipe is a great make ahead dessert, as it keeps well, and gets better as it chills for a day or two!  :o)  As with any cheesecake, freezing is simple (wrapped well with plastic wrap and foil) and the cheesecake take only minutes to thaw and serve!


bakery style coconut macaroons

I made these for my mom for a get-well surprise after her surgery last week...  she told me they were blog-worthy!  :o)  For all you coconut lovers out there, these hit the spot!



  5 1/3 cups (about 1 - 14 oz bag) flaked sweetened coconut
  1 cup sweetened condensed milk
  1/4 teaspoon salt
  3 teaspoons pure almond extract
  1 teaspoon pure vanilla extract
  2 large egg-whites
  1/8 teaspoon (about 2 pinches) cream of tarter
  2 tablespoons sugar

  1.  Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

  2.  In a large bowl, stir together the coconut, milk, salt, and extracts with a fork until mixed.  Set aside.

  3.  In a medium bowl,  beat the egg whites and cream of tarter together with a mixer on low speed until the cream of tarter dissolves.  Beat on medium-high speed until soft peaks form.  Beat in the sugar.

  4.  Using a spatula, fold  half of the egg whites into the coconut mixture gently just until blended, and then fold in the remaining whites.

  5.  Scoop out balls of the dough onto your prepared baking sheets, spacing them 2 inches apart, so the cookies have room to spread.

  6.  Bake for about 17 minutes, until the bottom of the cookies and the tips of the coconut flakes are light brown.  Cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.  

These are best stored in the fridge, and can be dipped in chocolate for an extra elegant treat!


Navy comment of the week!

the scene:  tuesday afternoon, Navy's soccer practice... 

all of his teammates are gathering out on the field when Navy excitedly reaches into his pocket and pulls out...    a calculator!

"Anybody want to do calculator math?!?" he hollers! 


super easy chocolate mousse frosting

This is such great frosting...  perfect with angel food cake and strawberries, or just eaten with a spoon!  :o)   Tastes a lot like chocolate mousse.  Very fresh and satisfying without being TOO sweet!



  1 cup powdered sugar
  1/2 cup unsweetened cocoa powder
  1/4 cup milk
  Pinch of cream of tarter
  2 cups chilled heavy whipping cream

  1.  whisk together the sugar, cocoa, milk and cream of tarter in a large bowl until smooth.  cover and put in the fridge until well chilled, about 1 hour (or up to 4 hours).

  2.  just before serving, gradually beat cream into chocolate mixture using an electric mixer.  continue beating until stiff peaks form.  use to frost your cake, or serve on the side!


chocolate peppermint candy cookies

I've decided to start putting some recipes on here, since baking is my passion, and I can't think of any better way to share our lives with you!  :o)  I will try to get a pic of this recipe on here soon!

This is my recipe for a great chocolate-y peppermint cookie, that is absolutely wonderful and satisfying!   Be careful with this one, because it has proven hard to not finish the whole batch in one sitting.  :o)  (Fortunately they taste great when they are frozen, so this is a great recipe to bake and then freeze to have on hand!  The cookies defrost quickly at room temperature, so no need to plan ahead or heat up.)  I hope you enjoy this recipe as much as I do!



  1 cup butter
  3/4 cup sugar
  3/4 cup brown sugar
  1 large egg
  1 teaspoon peppermint extract
  1 3/4 cups flour
  3/4 cup unsweetened cocoa powder (preferably dutch-processed)
  1/2 teaspoon baking soda
  1/2 teaspoon baking powder
  pinch of salt
  1 cup of Andes mint candy baking bits (or 1/2 cup each peppermint
                                                         candy and white chocolate chips, or 
                                                              any combination of the 2 flavors)

  1.  Preheat the oven to 350 degrees F.

  2.  Cream together the butter and sugars until will blended and light in color.

  3.  Add the egg and the peppermint extract until will blended.   (Scrape down the bowl halfway through.)

  4.  Whisk together the flour, baking soda, baking powder, salt and cocoa powder.  Add to the butter mixture slowly and stop once all of it is incorporated (do not over-mix!).

  5.  Stir in the candy pieces.

  6.  Using a small (1") scoop, drop dough onto a baking sheet lined with parchment paper.  Bake for about 12 minutes (cookies will still look a little shiny, or 'damp').  Let cool on the pan for a few minutes, and then transfer to a rack to cool completely.  

  7.  Place immediately into Tupperware to keep them from drying out.  Enjoy!  :o)

Makes 3+ dozen cookies.


mexico 2008

Sorry about the long delay in posting!  We just got back from a mission trip to Mexico and had a wonderful time.  Drew has already requested time off to be able to go again next year!  :o)

 (Shannon, here's your new pics, so you don't have to look at the crazy foot pics anymore!)  :o)

Related Posts with Thumbnails