white chocolate Archives | butter loves company

funfetti cookie dough truffles (no-bake)

May 19, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

I think we can all use a little sprinkle in our life right now! Today we are making No-Bake Funfetti Cookie Dough Truffles. Yes, you read that right! Lots of colorful sprinkles, sweet edible funfetti cookie dough, and a smooth white chocolate coating come together in this easy treat.

These are perfect for anyone out there who likes to sneak a little cookie dough bite when they are baking cookies. I especially like sneaking funfetti cookie dough because of how sweet and vanilla-y it is and because I love the little sprinkle crunches.

Since we aren’t baking these, we are making edible cookie dough for the truffle centers. We do this by omitting the raw ingredients you’d find in regular cookie dough, namely egg, and using Eagle Brand Sweetened Condensed Milk to act as a sweetener and binder. Since regular all-purpose flour found in cookie dough is also raw, to be extra cautious, we are using almond flour which is just ground almonds and can be eaten without heating. You can also easily use all purpose flour if you just heat treat it first. To heat treat it, I microwave my flour for a minute, stirring every 15 seconds, to heat off any potential bacteria. Do what works best for you!

I grew up eating truffles that my mom made and she always coated them with a chocolate shell, so we are throwing it back to those days and doing the same here. Since these are funfetti on the inside, I stuck with that white chocolate flavor for the coating. You could also use milk or dark chocolate for the coating if you prefer. Use any sprinkles you have on hand to make them your own.

These truffles come together so quickly you could easily do it as a virtual video project with your loved ones and any kids in the family. I hope you enjoy these treats! If you make them, I would love to see how they turn out, be sure to tag me @butterlovescompany and @eaglebrandmilk so we can see!

Love, and be well.
Jenna

salty buttery popcorn cookies

January 22, 2017 by Butter Loves Company

If you’ve spent any time in my parents’ house, at some point, you’ve certainly smelled or heard popcorn popping in the kitchen. It’s likely we’ve sat together on the couch, grabbing salty popcorn by the handfuls and nibbling on it for hours. You’ve probably seen big bowls of popcorn on the counter covered with tin foil for days, while almost everyone sneaks a couple kernels of stale popcorn on each trip to the kitchen.

My Mom—not one for sweets—has been popping popcorn multiple nights a week after dinner since before I can remember. Her popcorn pot is seasoned better than an antique cast iron skillet. Like I said, popcorn has just always been a staple in my parents’ house. Now, whenever I’m feeing homesick, I know making popcorn will give me a beautiful sense of comfort, and that’s a wonderful feeling.

These Salty Buttery Popcorn Cookies are inspired by my Mom’s popcorn but are appropriate for those who also do like sweets. They are distinctly salted with a mix of crunch and chew, thanks to the brown sugar and ample popcorn mixed in. I felt like white chocolate would be a natural addition, so ran with that, and had no regrets. I know white chocolate is polarizing so feel free to skip if you’re inclined.

The recipe is adapted from the recipe for popcorn cookies in Deb Perelman’s The Smitten Kitchen Cookbook. When I first flipped to the page and saw bits of popcorn poking out of golden brown cookie mounts, I knew they would be a favorite.

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perfect white chocolate macadamia cookies

September 15, 2016 by Butter Loves Company

Nestled into a tiny nook in the corner of the kitchen of my parents’ house sits a shoddy convection oven. Place a piece of bread inside (potato sandwich bread to be specific), twist the knob to high, and an hour later you may return to find a faintly golden browned toast. And that’s if you’re lucky. Atop the dud electronic, sits a package of cookies. While they are most definitely from Costco, the residual heat from the oven below warmed them up to a faux homemade fresh-from-the-oven temperature.

Three types of cookies line up in rows within the container: chocolate chip, oatmeal raisin, and white chocolate macadamia nut. Oooh, those white chocolate macadamia cookies. They are so good. They’re sweet from the milkiness of white chocolate, crunchy and nutty from the thick macadamia nuts, and doughy in the centers—the sign they were under-baked to perfection.

This recipe for white chocolate macadamia cookies brings me right back to my parents’ kitchen, nibbling on Costco cookies “fresh” off the top of the convection oven. Though, these are even better than I remember, as homemade most often seems to be. They have crispy edges and soft chewy centers. Buttery and sweet with an even spread from a pre-bake chill. I think it is the addition of a dash of almond extract that makes them reminiscent of birthday cake batter too (Skillet cookie birthday cake, anyone?).

This makes a big batch of white chocolate macadamia cookies, nearly three-dozen 2 1/2-inch cookies. You could save half the dough in the freezer for a future craving if you’re so inclined. Mix up a batch and enjoy fresh from the oven, warmed to perfection, no shoddy convection oven required.

Not a white chocolate fan or craving more cookies? Why not give these triple chocolate cookies a try. Or, my favorite M&M cookies are always a winner.

triple chocolate cookies

September 9, 2015 by Butter Loves Company

“I keep a bag of dark chocolate candies in the freezer and then just have one at night after dinner as my dessert. It is just sweet enough to curb all my chocolate cravings.”

Have you ever heard anyone say something like this? I’ve heard this a lot coming from a family that doesn’t necessarily love sweet treats. I’m not even a chocolate person and all I can say is that sounds like real life magic. One bite of bitter dark chocolate and all your dreams of chocolate layer cake or brownies or ice cream subside? I’m not buying it.

These triple chocolate cookies are for the people who don’t believe that a teensy bite of chocolate is enough. They are filled with mouth-coating, fudgy, rich chocolate flavor. On top of that, they are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no ‘hint of chocolate’ here. These are cookies that need a side of milk, in the best way. Every bite is deeply chocolatey.

If you make a batch, you could then tell everyone that you too just have one piece of dark chocolate at night. Feel free to omit that the dark chocolate is actually a palm-sized cookie that has three kinds of chocolate in it and is basically fudge in the middle. I’ll never tell.

Note: These cookies are made with Dutch processed cocoa powder. If you have questions about different types of cocoa powder or are unsure which you have, please check out this post before baking!

One month ago: Fresh Fig and Almond Cake
Six months ago: Brown Butter Cinnamon Sugar Pull-Apart Bread
One year ago: Apple Pie Buttermilk Biscuits

WARNING: These triple chocolate cookies are for serious chocolate lovers only. They are filled with mouth-coating, fudgy, rich chocolate flavor and are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no subtlety here. These are cookies that need a side of milk, in the best way. Every bite is so deeply chocolatey and they’re basically like fudge in the middle!

party biscotti

May 8, 2014 by Butter Loves Company

You might be sitting there thinking “Ugh, she’s posting about biscotti? How lame!”

And, in some cases, you might be right. Biscotti doesn’t have a reputation for being a fun food. No childhood birthday party has ended with a “Happy Birthday! Time for dessert! Bring out the biscotti!” (Maybe it has ended that way, actually . . . “Did they say biscotti? Sorry Suzy, I need to go home . . . and . . . um . . . clean my fish tank.) I think this is just because biscotti hasn’t shown up to the party wearing sprinkles—Until now!

Maybe my eyes were still blinking sparkly lights after my recent girls’ weekend in Las Vegas, but when I decided to make biscotti this week I wanted something a little more fun than the average fruits and nuts. I wanted something that was colorful and would be welcomed for a celebration or just with a cup of coffee. And for whatever reason, I also wanted something reminiscent of birthday cake batter.

I mixed up biscotti with a combination of vanilla bean, touches of almond and lemon zest, creamy white chocolate chips and sprinks (yes, I did that) both inside and out.

And after a few test batches, “party biscotti” was born.

The word “Biscotti” comes from the Italian roots ‘bis’ and ‘cotti,’ meaning twice-baked. As its name suggests, the dough hits the oven twice: first in logs and second sliced into rectangles after the logs have been partially cooked. Because these are supposed to be crunchy and somewhat dry they’re long lasting making them a perfect cookie jar cookie. As a note, biscotti is the plural term for biscotto. In the U.S. I tend to hear the cookie referred to as biscotti whether referring to one or a full platter.

Fun fact: In Italy, Biscotti is also the generic term for any cookie. So, in Italy, if you bring a plate of biscotti to a kid’s party, you’re always super cool. Well played, Italy.

party biscotti
Adapted from Giada de Laurentiis

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hr. 45 minutes (including cool time)
Makes: About 2 dozen biscotti

Ingredients:

2¼ cups all-purpose flour
1½ teaspoons baking powder
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
¼ teaspoon almond extract
1 cup white chocolate chips or coarsely chopped white chocolate (I tried both and actually preferred the chips)
¼ cup rainbow sprinkles
1 egg, lightly beaten, for egg wash
¼ cup sparkling sugar, for topping egg wash (granulated sugar will also work)
1 cup white chocolate chips or coarsely chopped white chocolate, for garnish (optional)
Additional sprinkles or small candies for garnish (optional)

Instructions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour and baking powder to blend. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat the butter and sugar together until light and fluffy. Add the lemon zest and salt until blended. Beat in the eggs 1 at a time, followed by the vanilla and almond extracts.
With the mixer on low, add the flour mixture to the butter and sugar mixture and beat just until blended. Mix in the white chocolate and sprinkles with the mixer on low, or by hand.
Form the dough into two 8-inch long, 3-inch wide logs on the prepared baking sheet. Brush with egg wash and sprinkle tops with sugar. Bake until lightly golden, about 35 minutes. Cool on sheet for 20 minutes.
Place the logs on the cutting board. Using a sharp serrated knife cut the logs into ¾-inch-thick slices. Place the biscotti, cut side down, back onto the baking sheet. Bake the biscotti until they are pale golden, about 6 minutes. Gently flip the biscotti over and cook with the other side facing up until pale golden, another 4–6 minutes. Transfer the biscotti to a rack and cool completely.
In a bowl set over a saucepan of simmering water stir the white chocolate with a rubber spatula or metal spoon until the chocolate melts. Dip one side of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Dip or sprinkle with desired topping and place the biscotti on the baking sheet for the chocolate to set. Allow the chocolate to harden before serving or storing.