Ooohhhh! This is so yummy, you won’t believe it.
Cake
- 1 tbsp. lime zest
- 1 cup sugar
- 1/2 cup lime juice
- 1/2 cup buttermilk
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1 3/4 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line with parchment paper before setting aside.
In a bowl, using your fingers, rub together the lime zest and sugar. Add the lime juice, buttermilk, eggs and oil and whisk together until well combined.
In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients into the buttermilk mixture and beat in your electric mixer for 2 minutes until smooth. Pour into the cake pan and bake for 35-45 minutes until tested in the middle and is done. Cool on a rack for 10-15 minutes. Turn out to cool to room temperature.
Cake Filling
- 2 cups white chocolate melting discs
- 1 cup whipping cream
- 2 tbsp. unsalted butter
- 2 tbsp. Bailey’s liqueur
- pinch of salt
In a heat proof bowl, add the chocolate wafers. Set aside. In a small saucepan, add the whipping cream and butter and warm up, stirring constantly until it reaches a simmer. Pour over the chocolate and let sit for about 4 minutes.. Add the liqueur and salt and stir with a rubber spatula until completely combined and smooth as silk. Let this sit until room temperature.
Carefully trim the edges of the cake and cut in half. Spread a generous layer of the filling on the bottom cake and then top with the other half. Reserve any remaining filling for another use (filling cookies?). Refrigerate the cake for about an hour. This should allow the filling to harden up.
Run a sharp knife under hot water and then slice the cake into 36 squares. Make sure you constantly run the knife in hot water and then dry with a paper towel. Return these back to the refrigerator.
Glaze
- 1 cup white chocolate melting discs
- 1 cup whipping cream
- 2 tbsp. unsalted butter
- 2 tbsp. Bailey’s liqueur
- pinch of salt
- Flaked sea salt for garnish
Repeat the steps for melting the chocolate as noted above and then allow this to cool to room temperature but still pourable. Take the chilled cake squares out of the refrigerator and place on a parchment paper lined cookie sheet. Pour the warm glaze over the top of each cake and let it run down the sides. Sprinkle a few flakes of the salt over the top. Let this set for 30 minutes, place on a pretty plate and serve.
YUM.
Fudge: Rocky Road White Chocolate With Lime
Almost everyone I know loves fudge and here is a newer version (perhaps) at least for me it is. It is going to take using a very good quality white chocolate to attain the best quality fudge.
- 1 lb. white chocolate, broken into pieces
- 1 can condensed milk
- 1 1/2 cups pistachio nuts, toasted and chopped
- 3/4 cup dried cranberries, chopped
- 3/4 cup macadamia nuts, toasted, divided
- 1 tbsp. finely grated lime zest
Oil a 9 x 13 inch baking pan and line with tightly fitted parchment paper, allowing it to overhang. Press paper into the corners to firmly seal the oil pan. Set aside.
Combine the chocolate and condensed milk in a heavy saucepan. Heat over low, stirring until the chocolate is almost all melted. Remove from the heat and continue stirring until all is melted and it is creamy.
Combine the toasted pistachios, cranberries and 1/2 cup of the toasted macadamia nuts and lime zest. Stir until well blended. Pour the chocolate over the nut mixture and fold together until thoroughly mixed.
Transfer to the prepared pan, spread the top with a off-set spatula. Sprinkle the remaining macadamia nuts over the top. Cover and refrigerate until set.
To serve: Cut with a sharp knife that has been sitting in very hot water. Dry the blade before cutting.
There won’t be any leftovers, I promise.
White Chocolate Creme Brulee
We tasted quite a few Creme Brulee desserts while away last month, but if this sounds mighty delicious when you read it….then you should taste it…..ummmmm, probably the best one yet.
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 5 oz. white chocolate, chopped ( I prefer the melting discs for smoothness)
- 6 egg yolks
- 1 tsp. vanilla
- 3 oz. bittersweet chocolate, chopped
- 1 oz. white chocolate, melted
Rinse out a heavy saucepan with cold water and shake out any excess moisture. Set the pan over a medium heat and stir in the cream and sugar, heating until bubbles appear around the edge. Add the white chocolate and stir until completely smooth. Remove from heat.
In a bowl, whisk together the egg yolks and vanilla until well blended and whisk into the chocolate mixture, whisking to incorporate so the eggs don’t ‘curdle’.
Pour into 8 custard or ramekin cups and place in a baking pan. Pour in enough boiling water to come up halfway on the sides of the ramekins.
Bake at 300 degrees for 35 minutes until set on the edges but soft in the centre. Remove the ramekins and refrigerate for about 6 hours, until well chilled.
Melt the dark chocolate in the microwave, carefully, and then spoon over the tops of the white chocolate, right to the edges with the back of a spoon. Refrigerate until completely chilled.
Drizzle the melted white chocolate in a pretty design over the tops and serve to 8 delightful guests.
* decorate with a few berries on the side for a real wow factor
Gin Fudge Topped With Shredded Lime
I am sure for some of you it is too early to think of Chrsitmas, BUT as we do our Christmas baking November 11, this is appropriate. Also, it will give you all the opportunity to pick and choose what you want to serve at your Open House, Christmas Celebrations, New Years….whatever.
This is an adult version of fudge so act accordingly.
- 1/2 cup unsalted butter, plus a little extra
- 1 1/2 cup plus 1/3 cups sugar
- 1 1/4 cups whipping cream
- 2 tbsp. Gin
- 4 oz. chopped white chocolate
- 3 tsp. finely grated lime zest
Grease an 8 inch baking dish with butter and line with criss cross pieces of parchment paper, overhanging by 1 inch on all sides.
In a large suacepan, melt the butter, add the sugar and whipping cream, stirring constantly until the sugar has dissolved and it has come to the boil. Reduce the heat and attach a candy thermometer to the side of the pot and reduce the heat to low.
Stir this until it reaches the temperature of 236F (113C). Remove from the heat and vigorously stir in the gin and white chocolate until the chocolate has melted and is really smooth.
Pour into the prepared cake pan and now, sprinkle the lime zest over the entire surface. Cool down to room temperataure, uncovered.
Wrap with plastic wrap and place in the refrigerator overnight and when ready to serve, cut in small pieces and set out on your prettiest plate.
You are the best Hostess….ever!
Butterscotch Cream Martini
It is a funny thing for us, when your company from another Province does not drink either wine or beer. So….back to making martinis. It has been awhile but I wanted to change it from one I made her the day before. I did not know just how really good it was going to be.
Oh yeah…..it is good.
- 1 shot whipped cream vodka
- 2 shots white chocolate liqueur
- 1 generous shot of butterscotch schnapps
In an ice filled shaker add the ingredients above and shake for 10 seconds. Strain into a martini glass that has butterscotch swirls added.
Serve immediately and watch the reaction. Wow! It is truly yummy.
Lime And White Chocolate Mousse Parfaits With Blackberries
These are super-duper parfaits and the only thing you need is a candy thermometer. Serve is your prettiest dessert dishes and you, my friend, are again the Queen of the dinner service.
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lime juice
- 4 tsp. finely grated lime zest
- pinch of salt
- 1/4 cup plus 2 2/3 cups whipping cream, well chilled
- 3 1/2 oz. of top quality white chocolate, finely chopped
- 5 cups of blackberries, washed
Whisk the eggs, sugar, lime juice and zest and salt in a medium metal bowl to blend well. Set bowl over a pot of simmering water and whisk until the mixture becomes very thick and a candy thermometer registers 165-170 degrees. Cool mousse down to room temperature.
Combine 1/4 cup cream and white chocolate in another bowl over hot water and stir constantly until the chocolate has almost all melted. Remove from heat and continue stirring until it has completely melted and is smooth. Set aside.
Beat remaining cream until firm peaks form. Divide the cream between the two mousses, folding in 1 cup at a time. It should be about 3
cups for each mousse.
Layer about 1/4 cup of lime mousse in 8 parfait dishes or wine glasses. Add 4-5 blackberries and layer about 1/4 cup of white chocolate mousse over the berries. Repeat with 1 more layer each and top with a few more berries.
Serve with a well chilled ice wine (burgundy ice wine is lovely) and enjoy the rest of the evening with friends.
White Chocolate Covered Strawberries
While at the store yesterday, we bought some magnificent strawberries. Red, ripe, juicy and I thought this would be a great way to showcase them.
- 2 tbsp. berry sugar
- 1/2 tsp. freshly grated orange peel
- 1/2 tsp. freshly grated lime peel
- 6-8 ounces white chocolate (good quality)
- 16 large ripe strawberries
In a small bowl, combine the berry sugar and citrus peel.
In metal bowl over a small pot of simmering water, melt the chocolate.
Stir with a rubber spatula and when smooth, dip the strawberries halfway up the middle and sprinkle with the citrus sugar.
Lay on a parchment paper lined tray and place in the fridge to set. Put in a pretty serving bowl or plate, add some picks to use and enjoy.
Roasted Pears With White Chocolate Drizzle
I am preparing you ahead of the upcoming fruit season with this delicious dessert. Heck, you could even serve it with breakfast…just add a small tsp. of granola. Well?
- 3/4 cup dark brown sugar, packed
- 2 tsp. good quality ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of cloves
- 4 firm pears (such as Bosc), halved and cored
- 1/4 cup melted butter
- 1/3 cup heavy whipping cream
- 4 oz. white chocolate, coarsely chopped
- 1/3 cup toasted sliced almonds
- 1/3 cup chopped dried cranberries
Mix together the sugar, cinnamon, nutmeg and cloves in a small bowl. Place the pear halves, cut side up in a prepared 9 x 13″ baking dish, sprayed with
Pam. Drizzle the pear halves with melted butter and sprinkle the spice mixture on each half.
Bake in a 400 degree oven for 30 minutes (until pears are tender, not mushy), baste the pears throughout the baking time. Remove from oven and cool slightly.
In a pan bring the cream just to the boil and turn off the heat. Add the white chocolate and stir well with a rubber spatula until melted and smooth.
Place a pear half on each plate. Stir the mixture in the baking dish and spoon over the pears. Sprinkle the nuts and cranberries on each top and drizzle with chocolate.
Oh yeah! This is an easy, elegant “damn I can do this” moment. Add a shortbread cookie and Voila….
Pears with Everything Dessert
Pears are a very understated fruit and this one brings it to the forefront, for elegance, taste and presentation.
- 3/4 cup packed dark brown sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 4 firm, ripe red skinned pears, halved and cored
- 1/4 cup melted butter
- 1/3 cup whipping cream
- 4 oz. white melting chocolate discs
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries, coarsely chopped
Mix the sugar, cinnamon, nutmeg and cloves in a small bowl. Place pear halves, cut side up in a 13 x 9 inch baking dish sprayed with nonstick spray. Drizzle with the melted butter and now top with the sugar mixture.
Bake in a preheated oven of 400 degrees for about 30 minutes until the pears are tender, all the while spooning the sugar mixture over the pears halfway through the baking. Remove from oven and cool slightly.
Bring the cream barely to the boil, add the chopped white chocolate and whisk until it has melted completely and is a smooth texture.
Place one pear half on each pretty serving plate, stir the sugar mixture in the baking dish and spoon over the pears. Sprinkle with the almonds and cranberries and while the chocolate is still very warm, drizzle over the pears and serve immediately.
After all the ooohs and aahhs, say calmly to yourself…damn I did this.
Cinnamon/White Chocolate Cheesecake
Wow! What a wonderful way to celebrate ANY occasion/reason/excuse to try another cheesecake. Here we go….
- 1 8 oz. package Philadelphia cream cheese, room temperature
- 1 8 oz. container Philadelphia Cinnamon Indulgence cream cheese, room temperature
- 1/2 cup sugar
- 1/2 tsp. cinnamon flavouring
- 2 large eggs
- 4 squares good quality white chocolate, chopped, divided
- 1 graham crust (ready-to-use)
Mix the cream cheese, sugar and cinnamon flavouring in your electric mixer until completely smooth. Add the eggs and mix until thoroughly blended. Stir in 1/3 cup of the chopped white chocolate.
Pour into prepared crust. Sprinkle the top with the remaining chopped white chocolate.
Bake in a 350 oven for 35 minutes or until center is ALMOST set. Cool, Refrigerate for at least 3 hours….haha you have to wait.
A little hint would be to place a pan with water on the bottom rack of your oven while baking. It prevents cracking. Also, run a spatula around the edges so when it cools down, it isn’t ‘pulling’ from the sides of your pan…again…no cracks on the surface of your cheesecake. Just sayin’.
Afternoon Cookies
By the time 2:30-3:00 p.m. shows up, it feels like a snack would be in order. Right? Then this is a great little snack and healthy too! (sort of).
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 cup white chocolate chips (good quality)
- 1 cup milk chocolate chips (again,good quality)
- 1 1/2 cup golden raisins
- 2 cups chopped pecans
Preheat oven to 375 degrees. Blend the butter, and both sugars together until light and fluffy. Add the eggs and the vanilla, beating well to combine. Sift the 4 dry ingredients together and add slowly to the butter mixture. With the mixer on s-l-o-w, add the remaining ingredients.
On parchment lined cookie sheets, shape the dough into golf sized balls and bake for about 10 minutes or until golden.
Christmas Brittle
Sometimes the easiest things to make turn out to be a great ‘goodie’. This is a nice one to make and break. Put pieces in paper candy cups and place on the trays (or bowls, if not giving away).
- 2 1/2 lbs. bulk white chocolate (discs are smoother)
- 2 cups crushed candy canes
- 1 drop peppermint flavouring
Line a cookie sheet with tin foil. Melt the chocolate in a bowl over a saucepan of simmering water. Continue to stir with a spatula so it doesn’t burn.
When melted, add the crushed candy cane and peppermint flavouring. You can, if you wish,top the surface with colourful ‘sprinkles’.
Now, that you have been good, smack the tray on the counter to break into pieces.
Now, isn’t that good? Okay, you sampled the whole lot so now go to step two: repeat Step one.