White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateYou know the cookie dough you buy from catalogs? My mom always used to buy them from kids at school so we’d usually have balls of white chocolate macadamia nut and M&M cookie dough in the freezer that I liked to snack on when I was craving something sweet. That was the only time I would eat white chocolate macadamia nut dough and it was super delicious. We rarely baked it…probably because I ate most of the dough before we could bake it. 

Nonetheless, those pre-made balls of frozen dough were my introduction to macadamia nuts. In case you haven’t already noticed, macadamia nuts are quite expensive, so when I saw them on sale I rushed at the chance. 

These white chocolate macadamia nut cookies are to die for! They may look thin, but they’re extra soft and chewy with big chunks of white chocolate and macadamia nuts. 

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateIngredients (makes 14-18 cookies): 

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg + 1 yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts 

Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.

In one bowl, whisk together the flour, baking soda and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugars together. Mix in the egg, egg yolk and vanilla extract. Add in the dry ingredients in batches until barely combined. Stir in the white chocolate chips and macadamia nuts with a spatula.

Cover the bowl with plastic wrap and refrigerate for about an hour. Once chilled, use a cookie scoop to scoop balls of dough onto the lined cookie sheet. Bake for 8-10 minutes until barely browning around the edges. Let cool on a wire rack until cool enough to touch and transfer to a cooling rack to cool completely. 

Biting into one of these is perfectly soft and chewy! Enjoy!

Valentine’s Day: White Chocolate Conversation Heart Candy Bark

White Chocolate Conversation Heart Candy Bark for Valentine's Day | Revamperate White Chocolate Conversation Heart Candy Bark for Valentine's Day | RevamperateSo what are you doing for Valentine’s Day?

If you want to have fun playing with chocolate and give your Valentine a cute homemade gift, this super easy conversation heart candy bark is the perfect thing to whip up. Chocolate bark is really easy to make and easy to customize, so why not make some with pretty much any candy in your cupboard, right?! Naturally, Valentine’s Day bark requires conversation heart candies, but also some sprinkles, and it really is just that easy.

Ingredients (makes 6 pieces):

  • Silicone heart mold 
  • 2 cups white chocolate chips
  • Pink or red food coloring
  • Heart sprinkles
  • Conversation heart candies
  • Toothpick or butter knife

Microwave the chocolate on the lowest setting for about 45 seconds. Remove, stir and heat in15 second intervals until completely melted. Pour about half the chocolate into a separate bowl and stir in 2-3 drops of pink or red food coloring until you reach your desired color. Move the pink chocolate to a ziplock bag or piping bag with the tip cut off. 

Pour the white chocolate into the silicon heart mold as cleanly as possible so that it doesn’t splash the sides. Carefully pipe rows of pink chocolate over the white chocolate while both are still melted. Using a toothpick or butter knife, make lines perpendicular to the lines of the pink chocolate. As you run the toothpick or knife down the chocolate it will smudge. 

Sprinkle with conversation hearts and and heart-shaped sprinkles. Press lightly into the chocolate and set aside to cool and harden completely (about one hour). 

White Chocolate Conversation Heart Candy Bark for Valentine's Day | RevamperateCarefully pull the chocolate from the mold and package in little bags with ribbon to make a sweet gift for your valentine! 😉

White Chocolate Pop Rocks Truffles

White Chocolate Pop Rocks Truffles | Revamperate White Chocolate Pop Rocks Truffles | RevamperateAny other pop rocks fans here? I mean, pop rocks were basically the coolest candy ever. 

Their weirdness make them a fun thing to bake with, which is why I made these pop rocks cupcakes and now I made white chocolate pop rocks truffles. They pop the second you bite into one and the white chocolate is soft and smooth. 

Truffles are incredibly easy to make. They’re as simple an cream, chocolate and flavoring. When rolled in pop rocks, you can store them in the fridge for up to two days without the pop rocks changing too much. Because moisture is the enemy of pop rocks, it’s best not to coat the truffles in melted chocolate because it could ruin the texture of the candy. Instead, all you have to do is roll the molded chocolate in them and you’re done! OK, now let’s make white chocolate pop rocks truffles!

White Chocolate Pop Rocks Truffles | RevamperateIngredients (makes 10-12 truffles):

  • 1/2 cup heavy cream
  • 11 oz. white chocolate chips 
  • 1/2 tsp vanilla extract
  • 4+ packages of pop rocks

Heat the heavy cream in a small saucepan on the stove until sizzling (watch carefully). Pour the 11 oz. of chocolate chips in a bowl and pour the hot cream over them. Let sit for one minute and stir with a spatula until smooth. If not melting easily enough, microwave the entire bowl (cream and chocolate) for about 20 seconds and continue to stir until fully melted (white chocolate can be finicky). Then stir in the vanilla extract and move the bowl to the fridge to cool for 1-2 hours.

Line a baking sheet with parchment. Remove the chocolate from the fridge once hardened and scoop small balls with either a cookie scoop or a spoon. Roll into a clean ball with your hands and place on the lined baking sheet. Return to the fridge for about 20 minutes. 

Pour the pop rocks into small bowls based on flavor and set aside (I used watermelon and strawberry). Remove the truffles from the fridge, roll in the pop rocks and replace on the baking sheet. Serve in mini cupcake/candy wrappers and store in an airtight container in the fridge for up to one week. 

These are super easy and adorable candies to make for any occasion! Plus, it’s easily to coordinate the candy colors with an event. Enjoy!

White Chocolate Pop Rocks Truffles | Revamperate

White Chocolate Pistachio Fudge

White Chocolate Pistachio Fudge | Revamperate White Chocolate Pistachio Fudge | RevamperateAs a kid, pistachios were pretty much the only nut that I liked. Of all the nuts in the world, I liked pistachios and nothing else, which I’m sure had something to do with the fact that we usually had pistachios in the house because my parents liked them. The one downside: pistachios are surprisingly expensive. Actually, all nuts are pretty expensive (in my opinion). 

I decided to splurge on a package of pistachios to make this white chocolate pistachio fudge, and I’m glad I did because it came out AWESOME. I packed the fudge full of pistachios so you get it in every bite, which I think is important with any kind of fudge add-in. Plus, I love anything that can be made with only four ingredients. It makes it so easy, and using the balance of white chocolate and condensed milk keeps it perfectly soft and smooth. For anyone who loves nuts, white chocolate pistachio fudge is a really easy-to-make treat, and it’s perfect for holiday gifting! 

White Chocolate Pistachio Fudge | RevamperateIngredients:

  • 3 cups white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1/2 cup unshelled pistachios

Line a 9 x 9 in pan with parchment paper or aluminum foil and spray lightly with cooking spray. 

In a large saucepan on low heat, stir together the condensed milk and white chocolate chips. Stir with a whisk until the chocolate has completely melted into the condensed milk and no chunks remain. Remove from heat and stir in the vanilla and pistachios. Pour fudge into the lined container and sprinkle with additional pistachio chunks if desired. 

Let chill in the fridge for 2-3 hours or overnight to harden and then pull the parchment out of the pan and cut into pieces. Once hardened, the fudge will keep at room temperature, but I still recommend storing it in the fridge for best results. Put pieces into a cute little tin and it makes a great gift for Christmas!
White Chocolate Pistachio Fudge | Revamperate

Halloween | Candy Corn Blondies

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMost people would give me the weirdest look for saying this, but I LOVE candy corn. I probably am the only one even buying candy corn…but I look forward to this time of year because it’s socially acceptable for me to stuff my face with candy corn. Well, not really, because I would get really sick, but I eat a lot of it. Even as I write this, I’m munching on leftover candy corn from today’s recipe. No shame. 

Last year, I made what will always be one of my favorite recipes of all time (and one of my most popular posts). Check out these homemade butterfingers bars to see what I mean! Hint: they’re made with candy corn and you would never guess it. 

In true pre-Halloween fashion, I had to make something with candy corn in it, so I made candy corn blondies with white chocolate chips. The candy corn melted into the batter, making these perfectly sweet and gooey. It’s almost like there’s a candy coating on the bottom of the blondies or something. 

Candy Corn Blondies | RevamperateIngredients (makes on 9×9 in. pan):

  • 1/2 cup butter, melted 
  • 1 egg
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup flour 
  • 1 tsp baking powder
  • 1 cup candy corn
  • 1 cup white chocolate chips

Preheat the oven to 350 degrees, and line a 9×9 inch pan with parchment or coat the pan with cooking spray. 

Melt the butter in a small microwave-safe bowl and then pour into your mixer. Let it cool for a minute before adding additional ingredients. Mix in the egg, sugars and vanilla. Mix in the flour and baking powder by hand, folding in the dry ingredients until barely combined. Then stir in the candy corn and white chocolate chips. 

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMove the batter to the coated 9×9 inch pan and bake for about 25 minutes. Because of the sugar in the candy corn, you might find that it bubbles if the candy corn is on top or hitting the metal. To avoid this, do not overbake and keep an eye on them during the last few minutes in the oven. If you see the candy bubbling, cover the pan with a sheet or aluminum foil or parchment paper. In my batch, the candy corn stayed to the middle or bottom of the blondies as the batter baked and overtook the top of the pan, so this wasn’t a problem. 

Remove from the oven and let cool completely before cutting, about one hour. When you cut them, the melted candy will make them a little sticky and difficult to cut, so it’s much easier when they’re completely cooled. Then devour them. Enjoy! 

White Chocolate Chip Nutella Cookies

White Chocolate Chip Nutella Cookies | Revamperate White Chocolate Chip Nutella Cookies | Revamperate
Baking is my solace these days, so I’ve gotten into baking several times a week, pawning the extra sweets off to whoever will take them. Honestly, it’s amazing Andrew and I aren’t incredibly overweight with the amount of dessert that comes out of my kitchen. My self control is always engaged! Ok, I’m lying to myself, but we’re lucky that my baking hasn’t totally overtaken us yet. Just the pantry and all of the cabinet space…

I’m excited to share these really easy white chocolate chip Nutella cookies that I made recently, and I really had to resist my temptation not to eat the whole batch. Like most people these days, I love Nutella, especially with banana bread or on some wheat toast with banana on top, so I tried something different this time by baking my beloved hazelnut spread into cookies. They turned out really well, with a soft center and a just-barely-crunchy outside with a blend of white chocolate chips. On to the recipe now!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup Nutella (or equivalent hazelnut spread)
  • 1/2 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips

White Chocolate Chip Nutella Cookies | Revamperate
Cream together the butter and sugars. Add in the egg and vanilla, and beat well. Mix in the Nutella. Mix in the flour, salt and baking soda until just barely mixed. A little bit of white showing is good. Stir in the white chocolate chips with a spoon or spatula.

Chill the dough in the fridge for at least 30 minutes. Then roll into 1-inch balls (I used a cookie scoop) and bake several inches apart on 350 degrees for 9-12 minutes until the edges have formed. Because of their dark color, it’s hard to see the “browning,” so carefully touch the corners to see if they have formed properly, and remove to cool.

White Chocolate Chip Nutella Cookies | Revamperate
Once cooled (or even better, when they’re still a little warm), serve along side a glass of milk and prepare to fall in love! They’re so good when still a little warm and the white chocolate is slightly melted. I know it’s practically summer now, but these would pair so well with hot chocolate for those chilly evenings. Enjoy!

Mummy Rice Krispie Treats

DSC_1077 DSC_1042Halloween is almost here, and when it comes down to the last minute, it’s nice to have a couple easy-to-make treats ready for parties or other get-togethers. These white chocolate mummy rice krispie treats won’t take up too much of your time and they’ll be a huge hit with anyone you offer them to because, honestly, everyone loves rice krispie treats!

Your ingredients (makes about 12 treats):

  • 5 cups of rice krispie cereal (I used a generic brand)
  • 1 bag (10 oz) of mini marshmallows
  • 2 tbs butter
  • 1 bag of white chocolate chips
  • Black candy melts (only need a couple pieces)
  • Piping bag with small tip

First, melt your butter on low heat and slowly add marshmallows as you continue to stir. I like using mini marshmallows because I think they’re easier to melt and work with. Once you’ve melted together the entire bag, pour over the rice krispie cereal in a separate bowl and mix with your hands or a spatula. I like my rice krispie treats gooey and extra marshmallow-y. If you prefer a different ratio, mix in another cup of cereal.DSC_1098When well mixed and still warm, press the mixture firmly into a pan, pressing into the sides. They should be about an inch thick. Let them cool and use a sharp knife to cut them into rectangles (and maybe eat one or two as you go). Set the treats out onto a piece of parchment paper to decorate them.

Melt the bag of white chocolate chips in a bowl on defrost mode for 30 seconds, stir and continue to melt in 15 second intervals until completely melted. Move the chocolate into a piping bag with a small tip (you can also use a squeeze bottle but I find them to be unreliable). With your piping bag, dispense the chocolate across the rice krispie treats in no particular pattern (I went diagonally one way and then the other to cross the chocolate), leaving just a little uncovered portion at the top where I would put eyes for the mummy.

DSC_1094 DSC_1085Let the chocolate harden, which it will pretty quickly, and microwave several pieces of black candy melts in a small bowl using the same melting method. With a toothpick, create eyes on each treat by dipping into the candy and sticking into the cereal a couple times until the eyes are defined (probably easier that I make it sound). With that, your mummies are complete once all of the chocolate has dried.

White Chocolate Cake Bites

DSC_0556DSC_0573The only thing better than cake is cake combined with frosting, amiright? You’re probably familiar with cake pops, but if you’re not, you’ve gotta get on board this delicious cake train. There are lots of ways to make cake pops and lots of fun ways to decorate them, whether you eat them off of a stick or by themselves. My version this time around is a little different than your normal chocolate cake bites because they’re flat. Truthfully, I found this way to be much easier to dip and store than your average balls. Plus, let’s be honest, they taste the same, no matter what shape they are.

Put these ingredients together:

  • Chocolate cake
  • Vanilla frosting (any is fine)
  • 1 bag (2 cups) of white chocolate chips

You’ll also need:

  • A large mixing bowl
  • Rolling pin
  • Cooling rack (or cookie sheet covered in foil)

The best way to start out is to, you know, bake a cake. I had leftover cake from a tiered chocolate cake I made a while back as well as some leftover homemade buttercream frosting. Here’s the fun part; combine your cake, crumbled up a bit, and some frosting in a bowl and mash it all together with your hands. The cake-to-frosting ratio isn’t a perfect one, so start with a little frosting and add more as you go. You want everything to stick together but not stick to your hands (or a rolling pin), making it easy to form into shapes. Once it is well-mixed, put it in the fridge for about 30 minutes to set. This will make it easier to roll out afterward.

Roll out your cake mixture with a rolling pin until it is only about a half inch thick. Use a cookie cutter or, in my case, the top of a sprinkles bottle, to cut out shapes in the dough mixture and place them on a cookie sheet. Once all your shapes are cut out, move the tray to the fridge. DSC_0543Next, melt the white chocolate chips in bowl by microwaving them on defrost mode for about one minute. Then stir the chocolate and continue to melt on defrost mode in 15 second intervals until completely melted. I have tried melting chocolate a hundred different ways over the past year and, trust me, this way works. Follow these directions and you’ll be fine as long as you stir well.

Once your chocolate is completely melted, drop your cut cake pieces into the chocolate and use a fork to turn it over, covering it completely, and pull it out with the cake bite sitting on the fork. Gently tap excess chocolate off and carefully place the cake bite on a wire cooling rack to drip and harden. You can also place them on a cookie sheet, but the cooling rack works well for letting excess chocolate drip off instead of pool around it. Once they’ve cooled and hardened, they are complete!DSC_0559You can easily add embellishments to these chocolate cake bites, like sprinkles or colored stripes, but I decided to keep it simple this time around. Take these bite-sized pieces of heaven anywhere you go and you’re sure to make friends.

Enjoy!

White Chocolate Graham Cracker Rice Krispie Treats

IMG_4403

That’s a mouthful, right? A delicious mouthful!

Rice krispie treats are quite possibly the best easy-to-make treat, so I went for a fun twist on an old classic with a dash of white chocolate and graham cracker.

IMG_4391To make these treats, you’ll need:

  • 3 tbs. (1/2 stick) butter
  • 1 tbs. vanilla extract
  • 5 graham crackers
  • 1 cup white chocolate chips
  • 2 cups mini marshmallows
  • 6 cups crispy rice cereal (aka Rice Krispies)

Keep in mind that this makes a smaller sized batch equal to about 10 small pieces. If you prefer larger pieces, double the recipe.

Start by grinding your graham crackers in a food processor until they are finely crushed. Combine in a large bowl with rice crispy cereal and mix.

Begin melting the butter in a pan on low heat. Add in the vanilla extract and slowly add the marshmallows, mixing well in between. Increase heat slightly if necessary. Once mostly melted, slowly add in 3/4 cup of white chocolate chips – the other 1/4 cups will be used for topping later.

Pour the mixture over the cereal and graham cracker mixture, turning it over with a spatula until well-mixed. Move to a square pan and let cool for several minutes before pressing down tightly. Let cool completely and cut out squares from the pan.

Melt remaining 1/4 cup of white chocolate chips in the microwave for approximately 30 seconds. Stir and replace for another 15-30 seconds if necessary. Spread the melted chocolate over the squares and serve! You can even add some extra graham cracker shavings over the top for a little extra garnish.

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I brought these to work, and they were very well received. I’m hoping to plan more rice krispie recipes this summer. These white chocolate graham cracker rice krispie treats are one of the easiest, most delicious treats you can make.