LOVIN DESSERT WHITE CHOCOLATE / AMARETTO CHEESEBALL SPOONFUL
This is a spoon that you wrap with a mix to be made into something. Sort of like a gift in a jar only it is with spoons. These look great in a basket and are very versitile. This one is for a dessert cheeseball.
Provided by Stormy Stewart
Categories Dips
Time 5m
Number Of Ingredients 2
Steps:
- 1. Mix Both together and use with the spoon directions in the "Gifts from the Pantry" or gift in a jar" site
- 2. Attach a tag saying:
- 3. White Chocolate/Amaretto Cheese ball You will need 1 (8 oz) package of cream cheese small shortbread cookies or fruit (to scoop up dip on. Teddy grahams also work well. Take off the outer wrapper and set a side the spoon with the mix attached. In a bowl allow the cream cheese to reach room temp to soften it. Hold the spoon with the mix over the bowl of softened cream cheese and cut an end off to allow the mix to fall over the cream cheese. Mix very well and roll into a ball and chill covered in fridge until ready to serve. Serve with fresh fruit or mini cookies
WHITE CHOCOLATE AMARETTO CAKE
This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
Provided by C. Goff
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 3h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
- In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
- Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
- To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
- Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g
WHITE CHOCOLATE AMARETTO CAKE
By: C. Goff allrecipes.com "This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat."
Provided by BajanDredi
Categories Dessert
Time 1h30m
Yield 1 10 inch Bundt cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
- In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
- Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
- To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
- Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
Nutrition Facts : Calories 599.1, Fat 31.1, SaturatedFat 8.6, Cholesterol 83.2, Sodium 445.7, Carbohydrate 76.8, Fiber 0.8, Sugar 59.4, Protein 4.7
WHITE CHOCOLATE AMARETTI ICE CREAM
This rich dessert is based on a classic recipe from Philadelphia; it's much easier to make than traditional ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 quarts
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl set over a saucepan of gently simmering water. Stir occasionally until melted; set aside.
- Combine the milk and cream in a small saucepan set over low heat, and cook until scalded or when bubbles start to form on the edge. Turn off heat.
- Place the egg yolks, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment, and beat on high speed until light yellow, about 3 minutes. On low speed, slowly add the scalded milk and cream, and beat until combined.
- Transfer the mixture into a clean medium saucepan, and cook, stirring constantly with a wooden spoon, over low heat until slightly thickened and the mixture coats the back of the spoon, about 5 minutes. Remove from heat, and stir in the reserved melted chocolate and vanilla extract. Strain the mixture into a clean bowl, and refrigerate until very cold, at least 2 hours or overnight.
- Add the crushed amaretti to the chilled mixture, and stir to combine. Freeze mixture in an ice-cream maker according to the manufacturer's instructions.
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