Posted tagged ‘white chocolate’

White Chocolate Macadamia Nut Cookies

April 13, 2012

White Chocolate Macadamia Nut Cookies (noun): [hwahyt chaw-kuh-lit mak-uh-dey-mee-uh nuht kook-ee ] A deliciously chewy cookie scattered with silky white chocolate chips and crunchy macadamia nut pieces.




  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, melted
  • ½ cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1½ cups chopped macadamia nuts
  • 1 1/2 cups white chocolate chips



  • Preheat oven to 350 degrees
  • Combine the flour, salt and baking soda in a medium bowl


  • In a larger bowl, beat together the melted butter and both sugars
  • Add the eggs, one at a time, beating well after each addition
  • Add the vanilla and beat to combine
  • Slowly add in the dry ingredients, mixing until combined

  • Chop up your macadamia nuts (it may be easiest with a food processor, but don’t chop them too small!)

  • Measure out the white chocolate chips
  • Add the chocolate and the macadamia nuts, gently stirring to combine

  • Form dough into balls and place on a baking sheet (either lined with parchment paper or greased and floured)

  • Bake for 10-15 minutes, or until only the edges are golden brown

  • Let cool on a wire rack before enjoying!


White Chocolate Raspberry Cupcakes

August 21, 2011

White Chocolate Raspberry Cupcakes (noun): [hwahyt chaw-kuh-lit raz-ber-ee kuhp-keyks] A moist vanilla cake filled with pieces of fresh raspberry and topped with a rich, smooth white chocolate buttercream frosting.

So yet again these cupcakes are not entirely from scratch… but seriously, they are amazing regardless. This may be my favorite frosting of all time. I remember seeing a ton of recipes a while back for white chocolate raspberry cheesecake, which I also want to make. However, after successfully experimenting with fruit and cupcakes for my Strawberry Cheesecake Cupcakes, I decided to give this a try.


  • 1 box white cake mix (I use Betty Crocker)
  • Oil*
  • Water*
  • 3 eggs*
  • 1 cup chopped raspberries
  • 1/2 cup white chocolate, melted
  • 3-4 cups confectioners sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • A pinch of salt

* Measurements may vary depending on the type of boxed mix you use.

If you’re piping the frosting on, you may need to double up on the recipe.



  • Preheat your oven to 350 degrees
  • Combine the eggs, water, oil, and cake mix until smooth.
  • Set aside and begin slicing the raspberries. I cut each one in four, which seemed to be a nice size. Continuing cutting until you have 1 cup full.

  • Add the raspberries to the cake batter, mixing gently to combine.

  • Line a muffin pan and spoon in the batter.
  • Bake the cupcakes 20-30 minutes or until an inserted knife comes out clean.

  • While the cupcakes are cooling, start on the frosting. Begin by melting the white chocolate, either using the double-boiler method or the microwave. (If using the microwave, only cook for small intervals and mix often since white chocolate can burn easily.)

  • Once the chocolate is melted, add it to a large mixing bowl. Add in the butter, heavy cream, and pinch of salt and beat until smooth.
  • Add in the confectioners sugar in intervals, beating well after each addition until the frosting reaches a good consistency.

  • Wait until the cupcakes have cooled completely, then ice them!

  • Cut some leftover raspberries in half and add on top for garnish.

  • I also added some chopped white chocolate on top.