Posts Tagged ‘White Chocolate Chips’

Eggs and bacon were the 2 ingredients for this months Improv Challenge.

I wanted to do something savory for this challenge, so I made a turkey meatloaf and covered it with slices of bacon. However, while I liked the taste of the meatloaf, it really didn’t impress me. Also, Nick doesn’t care for meatloaf, so I knew I wouldn’t end up posting the recipe.

For my second attempt, I turned to making something sweet. Why I didn’t go this route in the first place- who knows! Now, while I was “eh” about the meatloaf, I was really happy with the blondies. The white chocolate chips give a little touch of sweetness that balances nicely with the saltiness of the bacon. And, since they contain bacon and eggs, I’d say that they would make for a wonderful breakfast treat!!

Brown Sugar and Bacon Blondies

Brown Sugar and Bacon Blondies
Makes 1- 8×8 inch pan

3 pieces bacon (I used medium cut)
6 tablespoons butter, melted
2 tablespoons bacon grease
1 cup brown sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup flour
1/4 cup white chocolate chips

Preheat oven to 350 degrees.

In a medium-sized skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and place on a paper towel. Pour the bacon grease through a fine mesh sieve, that has been lined with a coffee filter or cheesecloth and placed over a bowl. Reserve 2 tablespoons of the filtered bacon grease. Finely chop the bacon once it has cooled. Set aside.

In a large mixing bowl combine the melted butter, bacon grease, and brown sugar. Mix well. Stir in the egg, egg yolk, and vanilla extract. Add in the salt and baking powder. Stir in the flour until just combined. Add in the white chocolate chips and all but 1 tablespoon of the chopped bacon. Stir until everything is combined. Spread the dough evenly into an 8 x 8 inch baking pan that has been lined with aluminum foil, and sprayed with cooking spray. Sprinkle the remaining bacon over the dough. Bake in a preheated oven for 26-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Enjoy!

Brown Sugar and Bacon Blondies

Made with love, not calories!


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So I have had Biscoff on the brain recently, and that will never bode well for my waistline!

You know by now that I love Biscoff cookies and spread, right? You should! I made truffles with it and I filled cookies with it, and I’m pretty sure that in each post I talked about my love for this stuff. Actually, you should do yourself a favor and stop reading. Don’t look at the pictures, don’t look at the recipe. It’s really better if you never try Biscoff. That way I can’t be blamed for your addiction to it!

So now that you have stopped reading (!), the other day I wanted magic cookie bars. And I wanted Biscoff. So I put the 2 together. For my 1st attempt, I made a crust of graham cracker crumbs and crushed Biscoff cookies. Then I only used 1 up of Biscoff spread. They were good, but not the Wow Biscoff that I wanted. So after Nick and I ate all of them, I tried again. What? You really didn’t think I was going to tell you that I threw them out, did you? Shame on you! So this time I decided to go for the gusto. The crust is made completely out of Biscoff cookies, and I used a whole jar of Biscoff spread in the topping.

Yup- that did it!

Biscoff Magic Cookie Bars

One Year Ago: Cherry Chocolate Shortbread

Biscoff Magic Cookie Bars

1- 8.8 oz. package Biscoff cookies, finely crushed
1/2 cup (1 stick) margarine, melted
1- 14 oz. can sweetened condensed milk
1- 14 oz. jar Biscoff spread (creamy)
3 cups sweetened coconut flakes
1/2 cup white chocolate chips

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil. Set aside.

In a mixing bowl, combine the crushed Biscoff cookies and the melted margarine. Using a fork, mix well. Pour the mixture into the baking pan and press evenly. Pour half of the sweetened condensed milk over the crust. After removing the lid and protective seal from the Biscoff, microwave on high for 20 seconds, stir, then repeat. Pour half of the Biscoff over the sweetened condensed milk. Top with 1 1/2 cups coconut and 1/4 cup white chocolate chips. Make a second layer with the rest of the sweetened condensed milk, the remainder of the Biscoff, the white chocolate chips and finish with the coconut. Bake in a preheated oven for 25-30 minutes. Remove from the oven and let cool. Enjoy!

Biscoff Magic Cookie Bars

I’m linked at: Semi Homemade Mom, Lady Behind the Curtain, Whimsy Wednesdays, Hungry Little Girl, Mandy’s Recipe Box, Call me PMC, The Frugal Girls, The Nutmeg Place, Craftionary, Cheerios and Lattes, Six Sisters Stuff.

Made with love, not calories!

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August 14th is National Creamsicle Day!

Normally a creamsicle is a frozen dessert, but I was in the mood to bake. I decided to make orange creamsicle cookies. To get the orange flavor, I added orange zest and a little bit of orange juice. White chocolate chips mimic the cream part!

I find that the cookies have a nice orange flavor. It is not over-powering at all. If you want a stronger flavor, I would recommend adding in orange extract. A couple of other notes: I recommend refrigerating the dough- before you start baking and while you wait to scoop the next batch. Last note: rotate your cookie sheet halfway during the baking process. The orange juice in the dough makes the cookies brown along the edges, so you want to make sure the cookies bake as evenly as possible.

Oh, and I think Nick enjoyed these! 2 cookies and a glass of milk, then another cookie quickly followed! And he was considerate enough to take the “non-photogenic” cookies!

Orange Creamsicle Cookies
Prep time: 23 minutes (8 minutes active, 15 minutes resting)     Bake time: 9-10 minutes

1 cup (2 sticks) butter, melted
1 1/4 cups sugar
1/2 cup light brown sugar, packed
Zest of 2 oranges
2 eggs
2 tablespoons fresh orange juice
3/4 teaspoon salt
1 teaspoon baking soda
2 3/4 cups flour
1 1/2 cups white chocolate chips

In a large mixing bowl, cream together the butter, sugar, and brown sugar. Add in the orange zest, eggs, and orange juice and mix well. Stir in the salt and baking soda. Add in the flour and stir until just combined. Fold in the white chocolate chips. Refrigerate dough for 15 minutes (if refrigerating longer than 15 minutes, cover the bowl with plastic wrap).

Preheat oven to 375 degrees.

Using a medium-sized ice cream scoop, scoop the dough onto parchment paper lined cookie sheets, leaving at least 2 inches between each cookie. Bake in a preheated oven for 9-10 minutes or until the center is set and the edges are golden brown (remember to rotate the cookie sheet during baking). Once done, remove the cookies from the oven and let cool for 8 minutes. After 8 minutes, move the coolies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!

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