white chocolate

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

December 16, 2016 by rachelle 15 Comments

White Hot Chocolate with Bourbon Barrel Stout Marshmallows is an adult version of a classic winter warmer made with white chocolate and beer marshmallows.

Who wants to faceplant into some White Hot Chocolate and Bourbon Barrel Stout Marshmallows?

As a former Assistant Public Defender, I’m always rooting for the underdog. The forgotten and left behind. I rooted for the Sweet Potato and the Sweet Potato Ale and now I advocate for the white chocolate in which to drown your bourbon barrel stout marshmallows.

The winter and holiday season has everyone making some hot chocolate or mocha coffee to warm up with while sitting by the fire in your cozy fuzzy slippers. I’m here to tell you to put that down right now and turn your attention to some White Hot Chocolate.

Starbucks has nothing on this.

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

Ingredients

For the Marshmallows

1 cup cold beer divided
3 packages unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
3/4 cup powdered sugar divided
1 teaspoon cornstarch

For the White Hot Chocolate

2 cups whole milk
1 cup white chocolate chips
1 tablespoon vanilla extract
whipped cream optional

Instructions

For the Marshmallows

Combine 1/2 cup beer and gelatin in the bowl of a stand mixer and set aside
Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup beer in a small sauce pan
Cook over medium heat until sugar dissolves
Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
Lock mixer bowl with gelatin and water into the stand mixer, attach whisk, and turn on low
Slowly stream syrup mixture into gelatin with mixer continuing on low
Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
Add vanilla, whisk another 30 seconds or so
Dust a casserole dish with 1/4 cup powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
Combine remaining 1/2 cup of powdered sugar with the cornstarch and sprinkle it all over a large cutting board
Turn marshmallow square onto the prepared cutting board and cut into desired shapes, turning each piece to coat in the powdered sugar once cut

For the White Hot Chocolate

Combine milk, vanilla, and white chocolate chips in a small sauce pan and heat on low until chocolate is melted, stir to combine and make smooth
Pour hot chocolate into cups, top with marshmallow and whipped cream, if using

NOTES:

As always, the recipes using beer are intended for adults only. Please do not give alcohol to minors. This recipe in particular does not have all the alcohol cooked out of it, which is a nice showcase of the flavor of this beer, but not appropriate for everyone.
The marshmallows are sticky, but once you coat all sides with powdered sugar they are easier to handle.
This recipe makes two 1 cup servings of White Hot Chocolate and the amount of marshmallows will vary depending how they are cut

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

October 12, 2016 by rachelle 16 Comments

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

I seriously have a problem with pumpkin. And donuts.

I have no earthly idea when or how my love affair with pumpkin came about, but for as long as I can remember, it has been one of my absolute favorite flavors – and not just for fall. I know we’ve talked about this, but don’t judge me.

Moving on. I’m relieved to say that those of us in the Charlotte area fared pretty well with Hurricane Matthew, unfortunately the eastern part of the great state of North Carolina is still having some trouble with flooding. When it hit here Saturday, it was pretty much just a big old windy rain storm here.

I’m sure you won’t judge me if I tell you I spent the day with friends and family in a bar drinking beer and watching college football. I can 100% assure you that what I saw of the NC State game was one hot muddy mess and there was a slight delay for lightening. I’m just glad I don’t have to do that laundry. Help me, Rhonda.

I know if may come as a great shock to find out that we went to a brewery for some lunch and beer on Sunday. All I can say is that there was much beer to be had this weekend. The food was good too!

We spent Monday watching the Panthers lose. There was a lot of profanity up in here. That’s all I’ve got to say about that.

So let’s forget all about any of our teams that didn’t fare so well this weekend and stuff our faces with some pumpkin spiced donuts covered in white chocolate ganache.

Ya dig?

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

Ingredients

2 1/4 cups cake flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs at room temperature and lightly beaten
3/4 cup Greek yogurt plain
2 teaspoons vanilla extract
1 cup buttermilk
1 cup pumpkin
1 cup white chocolate chips
3 tablespoons heavy cream

Instructions

Preheat over to 350
Whisk together cake flour, sugar, brown sugar, baking soda, baking powder, pumpkin pie spice and salt
In a separate bowl, whisk together eggs, yogurt, buttermilk, and pumpkin
Add the wet ingredients to the dry and stir to combine
Coat 2 donut pans with cooking spray
Fill the donut pans with batter almost all the way to the top
Bake 15 - 17 minutes
Cool in pans on wire rack 5 - 7 minutes, then turn out of pan and cool completely
Combine white chocolate chips and heavy cream and microwave for 30 second intervals, stirring in between, until combined and no lumps
Dunk each donut in the white chocolate ganache or use a spoon to pour over tops

NOTES:

Be careful not to burn your fingers when glazing the donuts as ganache will be hot
You will also want to work quickly because ganache will get thick and harden when it cools, but you can reheat it in the microwave for a few seconds at a time until it warms up again
If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
This recipe made 24 donuts
This recipe contains alcohol and shouldn’t be served to minors

Cara Cara Orange and White Chocolate Glazed Doughnuts

April 18, 2016 by rachelle 31 Comments

Cara Cara Orange and White Chocolate Glazed Doughnuts

Tomato Tom-ah-to. Potato Pot-ah-to. Doughnut v. Donut? Which camp are you in?

I did a little Googling on this topic and it turns out that Doughnut is the dictionary-approved spelling for this sweet indulgence. It was shortened to donut in the late 1800’s, but was popularized in the 1920’s by a campaign for the popular American Dunkin’ Donuts chain.

The doughnut spelling is more popular and widely used, but the donut version is used in about 1/3 of American publications.

I tend to be old school when it comes to grammar and writing. I know! I know! I don’t keep things perfect on this here website and I’m quite proud of my ability to create long run on sentences. The reality is that I am a bit more casual here and like to keep my voice conversational. Like how I actually talk with my friends, ya know?

As an attorney, I’ve spent years with the more conservative style of writing for motions, orders, etc.

Latin anyone?

Didn’t think so.

So deep in my heart I identify with traditional and I go with doughnuts. If you like donuts, then be all you can be! There are no judgments here!

Now that we’ve got the academics out of the way, let’s talk about these Cara Cara Orange and White Chocolate Glazed Doughnuts/Donuts. If you can find Cara Cara Oranges, buy every single one of them and hoard them all for yourself. I don’t like to advocate violence, but I’ll not judge you if you must mow down your granny in order to scoop them all into your cart and run for the door.

I also don’t encourage shoplifting, but no judgements you if you lose your head.

I got sidetracked and lost my own head over these oranges, so let’s get this train back on the rails and talk about doughnuts. I don’t know why, but a few weeks ago I had an unreasonable compulsion to make doughnuts. Problem. No doughnut pan. We went on a mission to find the doughnut pan, found one, and here we are with some delicious Cara Cara Orange and White Chocolate Glazed Doughnuts.

Oh! And did I mention that they’re baked, not fried? Points for less calories!

Less calories justifies more glaze. I’m just sayin’…..

One more thing. We are celebrating all things spring and eating fancy pants doughnuts, so why not have a giveaway too? BAM! A few of my blogger friends and I have collaborated to bring you an awesome giveaway for a chance to win a $300 Amazon gift card! Scroll down below the recipe for a list of my awesome friends and the Rafflecopter options to enter. Good luck!

Cara Cara Orange and White Chocolate Glazed Doughnuts

Ingredients

For the Donuts

Cooking spray
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg lightly beaten
2 tablespoons unsalted butter melted
1 tablespoon vanilla bean paste
1 Cara Cara Orange juice and zest

For the Cara Cara Orange and White Chocolate Glaze

3 Cara Cara Oranges juiced and zested
5 cups powdered sugar
1/2 cup milk
1/2 cup white chocolate chips
2 tablespoons heavy cream

Instructions

Preheat oven to 350
Sift together flour, sugar, baking powder, and salt
In a separate bowl combine egg, milk, melted butter, vanilla bean paste, Cara Cara juice and zest
Make a well in the middle of the dry ingredients, pour in the wet ingredients, and stir until just combined
Generously coat doughnut pan with cooking spray
Transfer batter to doughnut pan filling about 3/4 full
Bake 15-18 minutes
Cook on wire rack for 5-7 minutes then turn out onto the rack, repeat until all batter is gone - should make about 12 - I only have one pan so if you have two just use both
While the doughnuts are baking make the glaze
Combine the juice from the 3 Cara Cara Oranges and powdered sugar in a bowl, add 1/4 cup of the milk and then continue adding milk 1 tablespoon at a time until you have the consistency you like
Put white chocolate chips and heavy cream in a microwave safe bowl and heat at 30 second intervals, stirring in between each heating until melted and smooth
Pour Cara Cara glaze over doughnuts
Do it again - because why wouldn't you?
Use a spoon, pastry bag, or zip top bag with a small corner cut off to drizzle white chocolate over the top in whatever pattern blows your dress up
Garnish with zest

a Rafflecopter giveaway

Peanut Butter, White Chocolate, and Cranberry Cookies

December 7, 2015 by rachelle 28 Comments

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

I’m glad we go that out of the way. I know y’all are not used to seeing a sponsored post disclosure on this here website. All these fine folks sent me their wonderful products to bake up a bunch of holiday cookies and the federal government requires that I tell you about that.

Moving on! We totally kicked off the Sweetest Season Cookie Exchange on Saturday and here is my first contribution!

We’re starting out with some peanut butter, white chocolate, cranberry cookies for this cookie exchange! I know this is almost the exact cookie as the white chocolate peanut butter hazelnut, white chocolate chip cookie from October, but cranberries are just so wintery-y. I swapped out the hazelnuts for cranberries to make things more festive!

I have more coming. The rest have more of a retro feel to them. I pulled a bunch of recipe cards from my gram’s recipe box and I’m going to be sharing some of my family’s recipes that have been part of our holiday celebration history.

Happy Holidays!

P.S. Don’t forget to enter the Sweetest Season Sweetest Cookie Giveaway

Peanut Butter, White Chocolate, and Cranberry Cookies

Ingredients

1 1/2 cups peanut butter
1 cup brown sugar firmly packed
1 stick unsalted butter at room temperature
1 large egg at room temperature
1 1/2 cups flour
1 teaspoon baking powder
1 cup white chocolate chips
1/2 cup dried cranberries

Instructions

Preheat oven to 350
Combine flour and baking powder with a whisk or sift together
Beat together peanut butter, butter, and brown sugar
Add egg, then gradually beat in flour - I usually do this in thirds
Stir in white chocolate chips and dried cranberries
Wrap dough in plastic wrap and refrigerate for 1 hour
Using a scoop (I used one that is about 1 tablespoon size), scoop out dough and roll into balls with your hands
Flatten to about 1/2 inch with a fork
Bake 10 - 12 minutes, cool a couple of minutes on the pan then transfer to a rack to cool completely

Adapted from Martha Stewart

Note: Using this size scoop resulted in 2 dozen cookies.

White Chocolate Cheesecake with Cranberry Topping

November 18, 2015 by rachelle 34 Comments

Hello, gorgeous!

Seriously, is there anything more elegant than white chocolate? Or cheesecake? And how about a shout out to the cranberry? It’s not just meant to be a weird jellied canned sauce to be deposited in a bowl keeping its shape with the can lines on the sides. The cranberry should be properly celebrated. Who’s with me? Nobody puts cranberry in the corner!

Yeah. Sorry for that. Moving on. We all know by now that I’m ridiculous and that my cheesecakes are kind of a lot. But it’s a HOLIDAY! I feel like I have a license to be over the top.

I also know that I’ve bored you with vegetables and a frittata, so I truly feel like you totally deserve something sexy and decadent.

Enjoy this White Chocolate Cheesecake with Cranberry Topping…

Because you have a lot of work to do next week! Have a fantastic weekend, y’all!

White Chocolate Cheesecake with Cranberry Topping

Ingredients

For the Crust

2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1 stick butter melted

For the Cheesecake

5 8 ounce blocks cream cheese softened
1 2/3 cups sugar
1/4 cup flour
1 tablespoon vanilla bean paste
1 cup white chocolate chips
splash of heavy cream
White chocolate bar for shavings garnish if desired
6 eggs room temperature

For the Cranberry Topping

1 12 ounce bag fresh cranberries
6 tablespoons water
1 teaspoon honey
zest and juice of 1 tangerine
1/4 cup sugar

Additional Items

Heavy duty aluminum foil
Spring form pan
Roasting pan
Large measuring cup or teapot to pour boiling water

Instructions

For the Crust

Wrap the spring form pan tightly with heavy duty aluminum foil - I used 2 overlapping large pieces and a leak proof spring form pan
Stir sugar and graham crumbs together, add melted butter, stir to combine
Press graham mixture on the bottom and up the sides of a spring form pan
Set aside

For the Cheesecake

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on low until smooth and fluffy, 2-3 minutes
Melt white chocolate chips according to package directions - I did this in the microwave with a splash of heavy cream to thin it out in 30 second intervals, stirring in between
Sift flour and sugar together
Slowly add flour/sugar mixture to the cream cheese a little at a time, still beating on low
Add vanilla bean paste
Add melted white chocolate
Scrape down sides as necessary
Add eggs, one at a time, making sure that each is incorporated before adding the next
Turn off mixer, remove bowl from stand, tap bowl on counter several times to get the air bubbles out, set aside for 20-30 minutes
Preheat oven to 350
Prepare about 6-8 cups boiling water - depends on the size of your roasting pan
Pour cheesecake batter into the prepared spring form pan and set the spring form pan into the roasting pan
Transfer the roasting pan onto the oven rack and carefully and slowly pour boiling water in the roasting pan until halfway up the side of the spring form
Bake for 45 minutes
Reduce oven temperature to 325 and bake an additional 60 minutes
Turn off oven, open door halfway, and leave cheesecake in the oven for another 30 minutes
Remove from oven and cool completely
Refrigerate uncovered overnight

For the Cranberry Topping

Combine all ingredients in a pot, bring to a boil, reduce heat, and simmer for about 10 minutes, until thick and bubbly
Refrigerate overnight

To Serve

If using white chocolate garnish, chill white chocolate bar in the refrigerator or freezer, then shave with a vegetable peeler onto a plate and put back in freezer until ready to use
Transfer cheesecake to a platter or cake plate, top with cranberries, then shaved white chocolate

P.S. Don’t forget to enter the giveaway! $650 Amazon card will make a happy holiday!

White Chocolate Pudding

October 15, 2015 by rachelle 33 Comments

Just about every single day over here is like an episode from I Love Lucy. I always have a lot of ‘splainin to do.

I blew up the garbage disposal, y’all.

And not for the first time. Oops! I’m pretty sure we all know by now that I’m one hot mess. I totally admit it. (Isn’t Chris a lucky fella?) But is there some reason I should have known NOT to put flour, potato peels, carrot peels, onions or celery in the garbage disposal? Yep. Me either. Here is your public service announcement: Do not put any of these things in the garbage disposal. And for the love of all that’s holy, DO NOT put them in there all at the same time.

Consider yourself warned. It was ugly. I knew I was in trouble when the water started coming the wrong direction, but I’m here to tell you things went south fast. I’m 100% confident that continuing to run the garbage disposal was a good idea at the time. I just wanted everything to go the direction it was supposed to.

It didn’t. My garbage disposal revolted in a vomit explosion of carrot and potato peels, onions, flour, and water like a teenage girl at the after-prom party or an unfortunate night in a frat house. Not that I have any personal experience with that.

With garbage disposal puke dripping from the ceiling and my hair, I cried for help. Needless to say – Dad was mad. Apparently, I created a perfect storm by putting all things bad down the disposal at the same time (I’d made a pot roast) and it said oh hell to the no and that was it. It took two days of Chris plunging, snaking, liquid plummering to finally clear it out and I’m sure y’all will be relieved to know that it’s totally fixed. I also now have a list of things that can never meet the disposal again.

I had to make him some white chocolate pudding to make up for my transgressions. Although, I totally can’t help going into a fit of giggles when I remember how Chris was plunging, snaking, and liquid plummering and the disposal belched and hurled some potato-carrot-flour-onion business into the air. Some landed on his head and oh my….

LUCY!

White Chocolate Pudding

Ingredients

3 tablespoons cornstarch
1/4 tablespoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole milk
1/2 sugar
1 tablespoon vanilla bean paste or vanilla extract
6 ounces white chocolate chips
whipped cream and berries for garnish

Instructions

In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
Whisk egg yolks into the heavy cream slurry
Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
Remove from heat, stir in vanilla bean paste then add the white chocolate chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin from happening
Cover with the lid and chill overnight or at lest 4 hours
Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
Spoon into serving dishes, top with whipped cream and fresh berries, if desired

Adapted very slightly from The Kitchn

Note: You can pass the pudding through a fine mesh sieve prior to chilling to catch any pieces of cooked egg if that happened during the tempering process.

White Chocolate Macadamia Peanut Butter Cookies

September 24, 2015 by rachelle 45 Comments

Ok y’all, we talked about the figs drama, but we have not discussed my obsession with this dang peanut butter. And FULL DISCLOSURE – this is totally not a sponsored post. I’m just obsessed.

It happens a lot. Just ask Chris. Poor guy.

I don’t hoard the peanut butter ~~as much~~ the way I do figs, but they just don’t carry this stuff in all the stores where I shop, so when I seen the Peanut Butter & Co. White Chocolate Wonderful I go a bit crazy and totally ~~mow down grannies and small children~~ stock up.

I actually do not make cookies very often, but when I saw this peanut butter and white chocolate combo in a jar, I immediately wanted some peanut butter cookies with white chocolate chips and macadamia nuts.

I was right. Totally.

White Chocolate Macadamia Peanut Butter Cookies

Ingredients

1 stick 8 tablespoons unsalted butter, softened
1 1/2 cups Peanut Butter & Co. White Chocolate Wonderful
1 cup packed brown sugar
1 large egg
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup chopped macadamia nuts
1/2 white chocolate chips

Instructions

Preheat oven to 350
Whisk together flour and baking powder in a large bowl
Beat together peanut butter, butter, and sugar until smooth and creamy then beat in the egg
Gradually beat in flour a little bit at a time until combined
Stir in macadamia nuts and white chocolate chips
Line a baking sheet with parchment paper
Using a 1 tablespoon size scoop, scoop out dough, scraping on the side so no extra dough remains, transfer to baking sheet two inches apart
Use a fork to gently press down one direction then the opposite direction to about 1/2 inch height
Bake 8-10 minutes until lightly golden
Cool on wire rack

Note: If you don’t have a scoop, just use a tablespoon size measuring spoon and roll the dough into balls with your hands

Note: Either use one baking sheet and bake in batches (what I did) or use two and rotate them halfway through

Cookie base recipe from Martha Stewart

Dark Chocolate Covered Strawberries

May 14, 2015 by rachelle 28 Comments

I made some chocolate covered strawberries for my mom on Mother’s Day. I’m a firm believer that homemade gifts are the best. Don’t get me wrong. I totally appreciate any gift that I’m given. It’s just that there’s a lot to be said for the thought that goes into a homemade gift.

Even if it’s something simple.

Like a handful of strawberries and a couple of bags of chocolate.

Even if you step it up and get jumbo ones.

There’s no need to be complicated. Just melt some chocolate and decorate some strawberries.

It’s ok if you get a little sloppy or heavy handed and some turn out a bit on the ugly side. It adds character and makes it obvious that you didn’t buy them at a grocery or a high end bakery. Your mom will still love them.

You totally don’t have to wait for a holiday or a special occasion. Even though that’s what I did here.

Just do it because you love your mom. I promise you it will make her day.

This isn’t a recipe post as much as a reminder that sometimes the simplest and uncomplicated things in life are the best. I’m keeping things short and simple today, but I realized that more people are reading this little website than just my mom and Jennifer, so I have updated my about page. You can go check it out if you’re looking for more to read.

Cheers and have a great weekend!

Dark Chocolate Covered Strawberries

Ingredients

12 or so jumbo straberries
1 12 oz bag chocolate chips I used Hershey's Special Dark because my mom loves dark
6 oz white chocolate chips
3 tablespoons vegetable shortening

Instructions

Rinse and completely dry strawberries. I let them dry overnight. If there is any water or soft bruised spots it will totally jack up your chocolate coating process
Melt shortening and dark or whatever type of chocolate according to package directions
Line a baking sheet with wax paper
Holding strawberries by the stem, dip each in chocolate and set on prepared baking sheet
Chill in fridge for at least 30 minutes
Melt 1 tablespoon shortening and white chocolate according to package directions
Using a fork, dip it into the melted white chocolate and sling it back and forth across the chocolate coated strawberries
Chill another 30 minutes minimum

white chocolate

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

Ingredients

For the Marshmallows

For the White Hot Chocolate

Instructions

For the Marshmallows

For the White Hot Chocolate

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

Ingredients

Instructions

Cara Cara Orange and White Chocolate Glazed Doughnuts

Ingredients

For the Donuts

For the Cara Cara Orange and White Chocolate Glaze

Instructions

Peanut Butter, White Chocolate, and Cranberry Cookies

Ingredients

Instructions

White Chocolate Cheesecake with Cranberry Topping

Ingredients

For the Crust

For the Cheesecake

For the Cranberry Topping

Additional Items

Instructions

For the Crust

For the Cheesecake

For the Cranberry Topping

To Serve

White Chocolate Pudding

Ingredients

Instructions

White Chocolate Macadamia Peanut Butter Cookies

Ingredients

Instructions

Dark Chocolate Covered Strawberries

Ingredients

Instructions

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