Tag Archives: white chocolate

S’mores krispies

Right. So who’s ready for some serious summer fun? I know, I know, I sound like the oldest of ladies, but can you believe next week is July already?! Here I am dreading the summer’s passing, but then again, we’ve got some great plans lined up for the Fourth and the week to follow!

That means for you, my loyal and loving reader, that these here posts are about to become more sporadic for the next two weeks. As Himself and I travel to points north of the border, we unplug all the electronics. ALL. Then with our staycation + camping to follow, we’ve agreed no electronic distractions there either ! We’ll see if I shall survive.

I jest of course. We’ve been unplugging from the Interwebs for the most part on Sundays already, and I have to say, it’s pretty dang awesome. It pretty much reinforced a. how glued I am to my phone and b. what a distraction that is.

But before I leave for vacay, my lovelies, I have an awesome dessert you should be bringing to all your Fourth cookouts. What travels better than barsssssss? (Yes those extra esses belong there, try it, say it out loud, there you go, you sound just like a Minnesotan) These are not your average rice krispie bars, oh no. These are like a chilled s’more, ready to pop in your mouth, no campfire required. And they’re dad approved, so you *know* you’re going to love them!


S’mores krispies from thePenandthePan

S’mores krispies

4 cups rice krispies
2 cups cinnamon toast crunch
5 tablespoons butter
4 cups mini marshmallows
⅔ cup mini semisweet chocolate chips
½ cup white chocolate chips

Line a 9×13-inch pan with foil or grease lightly with butter. Set aside.

In a large bowl, mix together rice krispies and cinnamon toast crunch. Set aside.

In a large saucepan, melt butter and marshmallows over medium low heat. Once marshmallows are completely melted. Remove from heat and add marshmallow mixture to cereal mixture. Mix together thoroughly. Add in semisweet and white chocolate chips, mix thoroughly.

Pat into prepared pan, let cool completely before cutting into bars.


Orange cardamom cookies with browned butter

Well hello 2014. You and I are getting off to a pretty rad start. Himself and I spent a rather low key and romantic NYE, relaxing in front of the fire with a bottle of his homemade wine (I really lucked out with this one). As cold as it was then on New Year’s Day, there was absolutely no reason to go outside, so instead, Himself and I renewed our Netflix subscription (what else are you going to do when it’s -36 below without the windchill?!). Add in my birthday on Thursday, where I did not do one single thing I didn’t want to do, and you have the makings for a fantastic first week of 2014.

With it being soooooo cold, it’s a perfect time for turning on the oven and baking something delicious, and so these orange cardamom cookies with browned butter were born. Plus, this gal would prefer a good cookie over birthday cakes any day. Are you ever just amazed by the tangents your brain wanders off on? Or is this just another facet of my brand of crazy?

Our lovely neighbor dropped off the most amazing gingerbread cookies on Christmas Eve, and I have not been able to get them out of my brain. Soft, chewy, with just a hint of something awesomely unidentifiable, I needed to find something similar. Yet somehow, my quest for the ultimate gingerbread cookies took a weird left and ended up with these orange cardamom cookies. Yup, not even close to gingerbread. But there I was standing in my kitchen tallying the ingredients I had when inspiration struck. Guys, this is why I love cooking. Ideas adapting and changing, simple ingredients transforming into something awesome.

Plus, browned butter. Need I say more? If someone were to make some sort of scented candle with the fragrance of browned butter. I would be All. Over. That. In the meantime, I guess I’ll just have to content myself with making browned butter everything. Life is rough.

These cookies are fantastic on their own, but for me the dark chocolate brings them to the next level. Power up. Of course, Himself thought the same of the white chocolate. To each their own, I guess…


Orange Cardamom Cookies with browned butter

Orange cardamom cookies with browned butter

Adapted from Roxana’s soft chewy gingerbread cookies

14 Tablespoons butter
2 teaspoons orange zest
1 ¾ cup flour
½ teaspoon baking powder
1 ½ teaspoons ground cardamom
⅔ cup brown sugar
½ cup granulated sugar
1 Tablespoon molasses
1 Tablespoon orange juice
1 egg
1 egg yolk
1 ½ – 2 cups white or dark chocolate chips, if desired

In a small sauce pan, melt butter. Cook over medium low heat until lightly golden brown. Keep an eye on it, butter will burn quickly. Add orange zest and chill in refrigerator for 30 minutes.

Preheat oven to 350. In a small bowl, mix flour, baking powder, and cardamom. Set aside.

In a large mixing bowl, beat cooled butter and sugars. Cream together until light and fluffy. Add molasses and orange juice. Add egg and egg yolk. Beat until light in color. Slowly add dry ingredients, scraping sides of bowl as necessary. Gently mix in chips.

Roll into balls and place on parchment lined cookie sheets. Bake 12 minutes or until edges are lightly browned. Cool slightly before transferring to wire rack to cool completely.

Makes 4 dozen cookies. Cookies will keep in airtight container for three days.

Fruity white chocolate drops

Last weekend was a pair of those glorious days where everything just falls right into place. After accomplishing all the things on Saturday, we were left with more than enough free time. I’ve already mentioned that baking is a kind of relaxing activity for me and since Sunday I had nothing that needed to get done that meant I had all the time in the world for baking, baking, baking and a thankful audience in Himself and his co-workers.

Ooodles of hot tea, a floury mess covering all my kitchen surfaces, and cookies fresh from the oven strewn across the kitchen table. Sounds like a perfect Sunday to me. The only problem is keeping Himself from too much quality control. 🙂

Now it’s been a good, long while since I baked cookies, but there was a time when it seemed that was all I did. So it was really nice to dive back in, page through my cookie cookbooks, and adapt away. Now we all know that cooking is an art, and baking a science, but these cookies can be easily adaptable to your on-hand add-ins. The fruit in these cookies was just a dried fruit mix of apples, apricots, and plums that I snipped up with my kitchen shears, but cranberries or raisins would be equally tasty. If you do go the raisin route, I would recommend using vanilla extract and milk chocolate chips. Either way, these soft, chewy cookies are sure to be a hit.


Fruity white chocolate drops

Fruity white chocolate drops

Adapted from The Biggest Book of Cookies

1 ¼ cup + 2 teaspoons flour, divided
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
¾ cup packed brown sugar
1 egg
½ cup sour cream
¾ cup dried fruit, chopped or snipped with kitchen shears
1 cup white chocolate chips

Preheat oven to 375. In a small bowl, sift together dry ingredients, reserving 2 teaspoons flour. Set aside.

In a large bowl, cream together butter and brown sugar until fluffy. Add egg. Add half of the flour mixture and sour cream, mixing well. Add remaining flour and sour cream, mixing well.

Toss fruit with remaining 2 teaspoons flour. Add fruit and white chocolate chips to batter, stirring until combined.

Drop dough by rounded teaspoon onto cookie sheet lined with parchment paper. Bake 10 minutes. Let cool completely before removing from pan.

Cranberry white chocolate sour cream bars

I learned a very important lesson yesterday. Some of you may have already heard about the wisdom I stumbled upon, but it bears repeating. Cats are terrible gift givers.

You must be wondering, “whatever can she mean by that?” Well, my lovely kittens caught a mouse sampling their food, and promptly solved that problem. However, what to do with the mouse must have posed a conundrum for their wee kitty brains. Naturally, they assumed that I was in need of just such a gift, and deposited said mouse on the bed that I was peacefully slumbering in. All in all it wasn’t bad, as I have seen no other evidence of mice, and really it’s natural in a house that was vacant but heated the previous winter. As the mice seek out warmer winter shelter, they will be in for a nasty surprise, as the cats and I are armed and prepared to stave off any infestation.

And winter is definitely peeking it’s blustery head around the corner. As I type this, nestled warmly inside, wee little flakes are dancing through the air outside my windows. We’ve had snow showers for the past couple of days now. I know, I know, it’s going to be a long cold winter that will test the very fortitude of my being, but I do love winter at its onset. The cold, the snow, the freshness in the air, the green of the pines against the pure white of the snow, all of that combines together to make my insides sing with happiness. Oh, I’ll be the first to admit, that winter is hard and cold and bitter too, but right now, those thoughts are blanketed by the finest covering of snow.

Besides, what could be better on a cold winter day than cranking up the oven and putting your baking hat on? Sure it’s cold outside, but my kitchen is about as cozy as it gets. A cup of tea and some bars in the oven, it’s all I need on a winter’s day. And that’s where these cranberry white chocolate sour cream bars come in. Yeah that recipe title is a mouthful, but then so are the bars. Based on an old raisin sour cream bar recipe, the tartness of the cranberries is offset with the sweet creaminess of the custard center and the white chocolate chips studded throughout. The bars take a little effort, but they’re Grandma and Grandpa taste tested and approved, so very much worth that effort.


Cranberry white chocolate sour cream bars

Cranberry white chocolate sour cream bars

Adapted from Northern Star Foods Co-Op recipe collection

2 cups dried cranberries
1 cup white sugar
3 eggs
2 ½ Tablespoons cornstarch
1 ½ cup sour cream
½ teaspoon cinnamon
½ teaspoon nutmeg
¾ cup white chocolate chips

1 cup brown sugar, packed
1 ¾ cups rolled oats
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups all-purpose flour
1 cup butter, softened

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.
In a small saucepan combine all filling ingredients, except for white chocolate chips. Cook over medium-low heat until thickened approximately 10 minutes. Set aside to cool.

In a separate bowl, mix together bar ingredients until crumbly. Press half of bar mixture into prepared pan. Pour cooked filling mixture over crust. Sprinkle with white chocolate chips, and then crumble remaining bar mixture over filling. Bake for 20 minutes.

Let cool completely before cutting into bars.

Makes 30 bars. Prep time 25 minutes. Cook time 20 minutes.

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