Lemon Vanilla Dream Bars

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These bars a perfect combo of white chocolate and lemon. I found the recipe in a newspaper and thought it sounded delicious. I did have to go out and search for the vanilla bean paste and lemon curd but it was worth it!

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These bars are cake-like with a gooey lemon curd on top. They are sweet and kind of sour and the white chocolate base complements it’s perfectly.

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Lemon Vanilla Dream Bars
Makes 1 dozen

10 ounces white chocolate, chopped, divided (or white chocolate chips)
6 tablespoons unsalted butter, cut into cubes
1/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1 cup flour, sifted
1/2 cup lemon curd (or orange marmalade or raspberry jam)

1. Preheat oven to 350 F. Cover an 8×8-inch pan with foil or parchment, leaving an overhang on two sides.
2. Melt 8 ounces white chocolate and butter in a bowl set over, but not touching, simmering water; stir. Off heat, stir in sugar and salt.
3. Whisk in eggs and vanilla extract and paste. Gently fold in flour. Fold in remaining white chocolate. Spread batter in pan.
4. Dollop lemon curd on batter in 5 or 6 equal portions. With a knife, swirl curd into batter. Bake until a toothpick center comes out clean, but not dry, about 25 to 28 minutes. Let cool.
From: Shauna Server, “Pure Vanilla”

White Chocolate Macadamia Nut Cookies

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More cookie recipes for the holidays! This cookie is chewy, fluffy and full of white chocolate chips!

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It is also full of macadamia nuts which give this cookie a delicious crunch.

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These cookies take very little time to make. It’s 1 bowl and super easy to put together!

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White Chocolate Macadamia Nut Cookies

1/2 cup butter, softened
1/2 cup shortening or vegetable oil
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cup flour
1 12-ounce package white chocolate chips
1 cup macadamia nuts, chopped

1. Preheat oven to 375 F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, white chocolate chips and nuts.
2. Drop dough by rounded teaspoon, 2 inches apart onto an ungreased cookie sheet. Bake for 8-9 minutes. Let cool, enjoy!
From: Better Homes & Gardens “100 Best Cookes” 2012

Gingerbread Truffles

These truffles are so good! I found the gingerbread Oreo’s at Walmart and knew I had to make these.

I dipped them in white chocolate and sprinkled them with some ginger cookies. Super easy to make and no-bake.

Gingerbread Truffles
Makes about 18 truffles

1 package gingerbread Oreo’s
1 8 oz package low-fat cream cheese
2 cups white chocolate coating
1/2 cup gingersnap cookies or ginger spice cookies, crushed

1. Pulse gingerbread Oreo’s in a food processor until crumbled.
2. Place the cream cheese in a large plastic bag and add the crushed Oreo’s. Massage with hands until the Oreo’s and cream cheese are combined.
3. Roll into balls and place on foil-covered cookie sheet. Place in freezer to chill for 10 minutes.
4. Meanwhile, melt the white chocolate coating over the stove in a small saucepan, stirring occasionally. Pulse gingersnap cookies until crumbled in food processor.
5. Take out the balls and dip into melted chocolate using a fork. Sprinkle with crushed cookies. Place into fridge and let chill for a half hour. Enjoy.