Recipes

Whiskey and Smoked Salt Fudge

by Bonnie Glass | December 18, 2015

 

Ingredients

Directions
Line a pan an 8x8 pan with parchment paper.  
Combine chocolate and sweetened condensed milk in a pan over medium heat.  Stir letting the chocolate melt but not completely.  Add whiskey and stir until smooth.  
Pour into pan.  Top with salt to taste.  Let set in fridge then enjoy! 

 

 

Tagged: dark chocolate buttons, fudge, whiskey

White on Dark Chocolate Cookies

by Van Glass | November 26, 2014

Ingredients

Directions

Preheat oven to 350 degrees F. Grease cookie sheets.  In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda. Gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.


Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes about 2 dozen ample cookies.

Tagged: sunrise baking cocoa, white chocolate buttons

White Chocolate and Orange Sauce

by Van Glass | November 24, 2014

Ingredients

  • 2/3 cup heavy whipping cream
  • 1/4 cup (1/2 cube) butter
  • 3 Tbl granulated sugar (superfine if you have it)
  • 6 oz. (about 1 cup) White Chocolate Buttons
  • Finely grated zest (rind) of one orange
  • 3 Tbl orange liqueur (i.e.grand marnier), optional

Directions

Pour the cream into a heavy pan. Cut the butter into cubes and add to the pan with the sugar. Heat gently, stirring the mixture occasionally, until the butter has melted. Add the chocolate. Stir over low heat until melted and thoroughly combined. Stir in the orange zest, then add the liqueur gradually. Leave to cool, or serve over pastries, pound cake etc.

Tagged: white chocolate buttons

White Chocolate Frosting

by Van Glass | November 21, 2014

Ingredients

  • 3 cups powdered sugar, sifted
  • 
3 Tbsp half and half
  • 
3 ounces softened cream cheese
  • 
2 tsp vanilla 

  • 1/8 tsp salt
  • 
4 ounces White Chocolate Buttons, chopped 

  • 2 Tbsp butter

Directions

In a mixing bowl, blend sifted powdered sugar, cream cheese, half and half, vanilla, and salt. In a double boiler over warm, not boiling, water melt white chocolate and butter together. Add to creamed mixture, and beat until smooth. Use on a chocolate cake, brownies, or any item needing a smooth creamy frosting.

Tagged: white chocolate buttons

White Chocolate Crème Brulee

by Van Glass | November 21, 2014

Ingredients

  • 5 large egg yolks 

  • 1/4 tsp vanilla extract
  • 
1/2 cup sugar 

  • 2 cups whipping cream
  • 
6 ounces White Chocolate Buttons, chopped
  • 
2 Tbsp sugar

Directions

Position rack in center of oven and preheat to 300°. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into egg mixture. Mix in vanilla. Ladle custard into four 10 ounce custard cups (or crème brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up the sides of the cups. Bake until custards are set in the center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1 1/2 teaspoons of sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.

Tagged: white chocolate buttons