White Chocolate
2 recipes found
Pumpkin Blondies
Fudgy like a brownie but slightly cakey (and light) from the pumpkin purée, these delightful brownies are the ultimate fall sweet treat. They’re a riff on a Martha Stewart recipe, tweaked by Annie Marshall of Everyday Annie to include butterscotch chips and white chocolate. (If white chocolate’s not your thing, don’t worry: It’s not cloying, but adds perfect little pockets of sweetness.) Add nuts or don’t, but do chill a bit before cutting if you have the time, as it helps ensure clean, even squares.
White Chocolate Raspberry Cookies
In this chewy, tender cookie, from the Brooklyn-based baker Autumn Moultrie, the raspberry flavor is neon-bright, thanks to the smart use of freeze-dried raspberries to balance the creamy, often overly sweet white chocolate. A higher ratio of raspberry to white chocolate (which is to say, not too much white chocolate) provides just the right seesawing of tartness to sweetness, fruitiness to creaminess, the joyful interplay that makes these two ingredients play so nicely together. At her bakery Dolly’s Coffee Shop, which Ms. Moultrie runs with her business partner, Brian Villanueva, Ms. Moultrie makes the cookies as big as your face. Home bakers can adjust the size according to their preferences; the bake time will stay the same.