MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES
This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!
Provided by blucoat
Categories Bar Cookie
Time 45m
Yield 24 2-inch blondies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
- In a small bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
- Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!
WHITE CHOCOLATE ROULAGE (WHITE CHOCOLATE ROLL)
A decadent dessert from Southern Living. The roulage can be dusted with powdered sugar or frosted with buttercream frosting.
Provided by gailanng
Categories Dessert
Time 1h
Yield 1 roll, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Lightly oil bottom and sides of a 15x10x1 inch jellyroll pan with vegetable oil; line with wax paper and lightly oil and flour wax paper. Set prepared pan aside.
- Beat egg yolks at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar; beat until mixture is thick and pale (about 5 minutes). Stir in vegetable oil and vanilla; set aside.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves; fold into yolk mixture. Combine flour, baking powder and salt; gradually fold into egg mixture. Spread batter evenly into pan. Bake 350 degrees for 8 to 10 minutes.
- Sift powdered sugar in 15x10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
- Unroll cake; spread spread with White Chocolate Cream Filling and carefully reroll. Place cake on platter, seam side down. Can sift powdered sugar over roll or frost with Buttercream Frosting and top with chocolate curls.
- White Chocolate Cream Filling:.
- Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated white chocolate, stirring constantly, until chocolate melts; cool 5 minutes.
- Combine whipping cream and gelatin mixture in a small mixing bowl; beat at medium speed with an electric mixer until thickened (do not overbeat). Stir in vanilla and chill. (Yields 1 1/2 cups).
- Buttercream Frosting:.
- Beat butter at medium speed with an electric mixer; gradually add sugar, beating until light and fluffy. Add 1 teaspoon milk; beat until spreading consistency. Add milk, if needed. Stir in vanilla. (Yield 1 1/2 cups).
- Note:.
- To make white chocolate curls, melt 3 ounces white chocolate-flavored baking bar; pour onto wax paper in a 3 inch wide strip. Let cool until chocolate feels slightly tacky, but is not firm. Pull a vegetable peeler or cheese plane across chocolate until curl forms.
Nutrition Facts : Calories 414.6, Fat 21.3, SaturatedFat 12, Cholesterol 132, Sodium 377.1, Carbohydrate 52.7, Fiber 0.2, Sugar 44.6, Protein 4.3
RASPBERRY WHITE CHOCOLATE BLONDIES
A Wolfgang Puck recipe that, again, came with my mixer. A yummy "blondie" recipe that can be made with things that are usually in my pantry.
Provided by SkinnyMinnie
Categories Bar Cookie
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Prepare a 9x13 inch baking pan by spraying it with nonstick cooking spray.
- In the bowl of a stand mixer with the flat beater attached, thoroughly cream together butter and sugars.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, salt and baking powder.
- With the mixer running on LOW, gradually add the flour mixture to the butter mixture.
- Pour the batter evenly into the prepared pan, spreading out well.
- Spoon raspberry preserves on top of the batter.
- Sprinkle the white chocolate chips evenly around the top.
- Bake for 30-35 minute.
- Let cool before cutting into bars.
Nutrition Facts : Calories 503, Fat 19.7, SaturatedFat 11.8, Cholesterol 81.5, Sodium 250.6, Carbohydrate 78.2, Fiber 0.9, Sugar 57.9, Protein 4.7
CHERRY-FILLED WHITE CHOCOLATE BLONDIES
I just came across this recipe in my current issue of Southern Living Magazine. This recipe won "Best of Show" at this year's Texas State Fair. I haven't had a chance to try them, but they sound sooooo good!
Provided by Bobbie
Categories Bar Cookie
Time 1h15m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do Not Stir).
- Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8" square pan.
- Bake at 325 for 20 minutes or until light golden brown.
- Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining while chocolate morsels, and remaining half of batter; spread over melted cherry presreves, spreading to edges of pan.
- Sprinkle batter with 1/2 cup sliced almonds.
- Bake at 325 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
- Note: To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months. Let thaw at room temperature before cutting.
- Additional note: Various flavors of preserves can be used.
Nutrition Facts : Calories 286.6, Fat 15.8, SaturatedFat 9, Cholesterol 44.7, Sodium 152.4, Carbohydrate 33.7, Fiber 0.8, Sugar 25.1, Protein 3.6
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